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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
.......................................................................................................................................................121 Moong Soup With Paneer .....................................................................110 Rasmalai....................................................................................................................................................................................................................................................................................................................................................................................... 202...........................113 Green Onion Bhurji............................. 201...............................................125 RAJMA CURRY .......115 Rasmalai..............................................................................103 Aloo Gobhi Methi Ka Tuk.....118 Venn Pongal....................................................................................... 196........................................................................................ 180........................................................................................................................ 186.....................................102 Ravva Dosa ........................ 222........................................................................................................................................................................................................................................................................... 190....121 Healthy Tomato soup.................................................................................................................................................112 Dryfruit Halwa....................................................... 203.............................................................. 188..........................................................................124 Tum Yum Soup.............................................109 Vegetable Kofta ......................................111 Cashewnut Barfi........................................................................................................................................................108 Vegetable Jhalfrazie ....................123 Hara Nariel Ka Shorba.............................................................................................. 217........................................................................................................................................123 Lentil and Vegetable Broth.................................................................................................. 232............................................................... 235.126 Cheesy Sweet Jamuns............... 178............................................................................................................. 182..............................................................................................................................99 Onion Rice .............. 209....122 Corn Soup with Vegetables..............................................................................................................................................................113 Red Beet Paratha.... 191....131 Besan Burfi ............................................................... 187......... 221................................................................122 Green Peas Skin Soup......................................... Baigan fry Recipe............................................................. 216.............................127 Kofta Lajawab....118 Tamilian Kurma .......106 Garam Masala ................................................................................................... 205........................................................................................................129 Red Tomato Gravy...................................................................................................Provided by: www........................................ 193..........................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)........................................................FoolzParadize........................................................... 215.... 230..............................................128 Badshahi Baigan ................................................................................................... 213..............................................................................................................................................108 Malai Kofta............................................................105 Dum Gobhi................. 206.................................................................. 211........ 197...........................................................................................................................................132 4 .............................. 179..................................................................................... 231............................................................... 199................................103 Bhakar Wadi............................... 228.....................................................................................................................................................................119 Mixed Vegetable Kofta in Tomato Curry .........................................................................................................................130 White Gravy ................. 194........................................119 Vegetable Korma ................................................ 223........................................... 229................................................ 225............................................................................................................................................................................................................................................................................................................................................................................................................................ 220........................................................................ 192............................. 234............116 Matar Palak................................................................................................................................................................... 204.......................109 Navaratna Curry ...................................................... 210...................................................111 Sweet Shakarpara (Diamonds)............................................................................................................ 183...............................................................................................................................................................................114 Dahi Wada ...............................................113 Mysore Bonda .98 Kozukkattai (Stuffed Rice Balls)...........................................................112 Dal Payasam....................Org 177.............................111 Besan Ladoo................................................................... 218................................................... 226..................................................................................................... 224.....................................................................................117 Aloo Mutter....................132 Raabdi.................................... 189...................................................... 212............101 Masala Vada........................ 233...................................................................131 Brown Gravy.........................................................................................................................................................................................................100 Pulihora (Tamarind Rice).....................125 MALAI KOFTA CURRY...................................................................................... 227............... 195................................................................................................................................................................................................................................................ 200..................................116 Instant Dhokla................................................................................................................. 214...........................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry).................................. 181.............................104 Khatti Arvi Ka Saalan................................................................................................................ 198..104 Dum Ka Karela ......... 185.......................................................................124 Sweet Corn Soup ............ 184.................. 208................. 219.........................................................................................................................................107 Sarkarai Pongal............................................123 Letil Soup...............................................128 Beetroot Parathas ..129 Green Gravy............................................................................................................................. 207....................120 Chakali..................................................................................................
.................................................................... 281.............................................................134 Bhindi Masala ...................................................................................................................................................................................................................................... 269............................................................................................................................................................................................................................................................................... 266..............................................................................................................................................142 Didir Dosa.............................151 Kozhukkattai.................148 Lime pickle .......................................................................................................................................................................................................................................................151 Sakkarai Pongal.............................................................................................................................................................................................. 243.......... 256.........................................................................................................................................152 5 ................133 Rasagulla......... 251.. 248......................149 Sevai (Idiyappam) .......................................................150 Uthappam............149 Rice Uppuma .............................151 Jilebi.............................147 Palak Paneer...................... 291.................................................................147 Tomato pickle .................. 279................ 278...........Provided by: www......................... 254.................................................. 264............................................ 257...........................................................................145 Indian Cream of Tomato Soup................ 270......... 273.........................148 Gonkura Thokku ................................................................................................................................................................................................................................................................................146 Rasavangi ............................................................................................................................................................................................................ 274..........149 Dal Vadai (Aama vadai) ............................................................143 Biryani..............................147 Rava Bonda ............................................................................................................................................................................................151 Poli ....... 282....................................................................................................................................................................................................... 241..........................................................................................146 Halwa .......................................................................................................................................................135 Vegetable Jalfrasie ............................................................................133 Dum Arvi..................... 237.......................................................................141 Sambar Masala.................................................................................................................................... 271.....................137 Mangalore Rasam.....................................143 Basic Curry Sauce.....................146 Toll House Pan Cookie ..................................................................................149 Aval uppuma ................................................................134 Dum Aloo...........................................................................................................................................................150 Maida dosai............................................................ 238......................................... 267........148 Ginger Pickle ................................................... 240. 263.......................................................................................................................................................................147 Maida Bonda................150 Morkkali.. 293..................................................................................................................................................... 268............................................................................................................................................................................................................. 287.....................................148 Cabbage Vadai.............................................................................................FoolzParadize.................. 259..........................................141 Vada ....................................................135 Rasam Masala .................................Org 236.............143 Dosai...................................................................146 Bengan ka bhurta.................................... 262...............................................140 Cauliflower Curry ................................. 239........ 255.................................................................................................. 283............................................................ 249..........151 Laddu............... 242... 265........................................................................................................................................... 275......................149 Urud Vadai (Medhu vadai)........................................................... Ras Malai ...............................................................150 Rava dosai ..................................... 286......................................150 Masala Dosai......................................................... 294..................................... 258...................................................................................................................................................................... 245.........................................................................151 Rava laddu (Ravaalaadu).................................................................................................................. 260............................................................................................................................... 276........................................................................... 252.................................149 Mangalore bonda ......... 284..............................................................................................148 Tamarind pickle (Pulikkachal) .145 Kadhi.............................................. 289................. 250................................................... 272......147 Coconut Milk Pulav..............142 Didir Onion Rava Dosa.................148 Curd Vadai..... 290........ 247.......................................................................................................................149 Rawa Kichadi....................................................................................................................... 261....................... 253................................................................................................................................................................ 280.........134 Matar Paneer........................................144 Double Ka Meetha (Bread Pudding)..............................136 Mangalore Rasam Powder........................................................................... 288.................................................................................138 Sambar.............................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 285...........................148 Aavakkai (Mango pickle).................................................................... 246..............147 Stuffed Brinjal Curry.......................................................................................................148 Maavadu (Tender mango pickle)...................................................... 292.................................................................................................................................................................................................................................................................................................................................................................................................................................................................149 VenPongal.................. 244.............................................................................................. 277..................................................................................................................................................................
.................................................. 322.........157 Tamarind Uppma .................................................................157 Moor Kali........................................................................ 300.........................................155 Kara Vadai........................................................................152 Panchamritham (fruit salad)............................................................... 306....................................................................................................................................................................................................................................................................................................................... 317..................................................... 330.................................................................................................157 Eggplant Podi Curry ...........152 Paanagam.156 Kanjeepuram Idli.. 313............................................................................Org 295................................................................................................................................................................................. 308............................... 296......157 Peseret............................................................................................................................................................................................................158 Vazai Thandu Curry............................................................................................................. 327....................................................................................................................... 301.............................................155 Idli................... 312...................................................................................... 332.......................................................................................................................................................................................................................153 Oatmeal Raisin Cookie ....... Somaasi........................................152 Sweet Puttu...................................................................................................................................................................Provided by: www..158 Potato Podimas ......................................................................................................................................................158 Badam Kheer................................................................................................................................. 331............................................... 323.................................................................................................................................................. 303.............................158 Venn Pongal.......... 328............................................................................................................................................156 Ordinary Adai...........152 Milk Appam......................................... 318.....................................155 Spinach Vadai...........................................................................................................................................................................157 Eggplant Gotsu........................................................................................................... 310................ 315....................................................................................................................................................................153 Kunuku........................................154 Medhu Vadai.........................................................................................................155 Bhonda ............................................................... 319... 316....................................................................................................................................................................................................................................................................................................156 Rava Dosai...................................................152 Sweet Adai...............................................................................156 Thaval Adai......................154 Madhur Vadai.........155 Thukada .......... 324.............................................. 325...................158 Plantain Curry............................................ 307...................FoolzParadize...............................152 Chole...................................... 302..................................................................................................................... 297.................................... 321.......156 Aval Dosai............154 Vermicilli Masala Vadai........................154 Cashew Kunuku ...........................................................................................................................................................................................................................................................................159 Paal Poori (Sweet Poori)...........................159 0.......................................................................................................................................152 Palak Paneer............................................................................................................155 Potato Bhonda ..................................................................................................................... 309.......... 314........................................................................................................................... 305........................................................... 311..................................... 6 .......................................... 299..... 326........................................................... 304.............................. 320....................156 Vella (Jaggery) Dosai................................................................ 329...........157 Plantain Puli Curry ..... 298......................................................................................................
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. do not make very smooth. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp.Org 1. Keep slightly coarse. Add the ginger. Add all the dry masalas and fry till ghee separates. Serve hot with naan or parathas or even rice. or hold under running water in a colander. butter 4 tbsp. In the same hot ghee add the cumin seeds. add green chilli and run for a minute. Cool quickly. Cover and boil over a high flame for 2 minutes. red chilli powder 1 tsp. keep aside. instead of atoes. Add spinach and potatoes. add very little water (just a sprinkle) and a pinch of salt. Pour over the vegetable and mix gently. Note: You may use boiled peas. lemon juice 1/2 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. onions and fry till very tender. Keep aside. cinnamon-clove powder 1/4 tsp. Add the tomato and further fry for two minutes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. ghee salt to taste METHOD: Put the washed spinach in a pan. Put in a mixie. boiled corn kernels or paneer chunks in the above dish. Heat ghee and fry potatoes till light brown. Cut the potatoes into big pieces. Drain the potatoes. Gobi Manchurian INGREDIENTS: 7 . garam masala 1/2 tbsp.FoolzParadize.Provided by: www. wheat or other flour 1 tsp. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida.
red chilli powder 2 red chillies. Add the salt and spring onions. Sindhi Saibhaji Ingredients: 1 each .FoolzParadize. small cabbage. garlic and crushed red chilli and fry for a minute. Serve hot with noodles or rice. Boil till the gravy becomes transparent. In the remaining oil. Drain and pat dry on a clean cloth. ladyfinger (okra) 100 gms. ginger finely chopped 1 tsp. to which a tbsp. Make florettes as above and instead of adding water as above. garlic finely chopped 1/4 cup plain flour 3 tbsp. but instead of using only cauliflower. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Add florettes and soya sauce.Org 1 medium. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. Sprinkle 1 tsp.carrot. Dip the florettes in the batter one by one and deep fry in hot oil. add remaining ginger. Boil for two more minutes and remove. of milk has been added. tomato. cornflour on the florettes and stirfry for 2 minutes. cornflour 1/4 tsp. Fry as above and proceed as above. 1 small bunch spring onoin finely chopped 2 tsp. cauliflower clean and broken into big florettes. add fried florettes. Same procedure for veg. Keep aside. Add 1 tbsp. Variations: Dry manchurian can be made by omitting the gravy. french beans 8 . Gradually add to the gravy and stir continuously till it resumes boiling.potato. each of ginger and garlic and red chilli powder and salt to taste. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. oil 1 1/2 cups water 1 tbsp.cornflour. Stir fry for a minute. onion. manchurian (with gravy or dry). cornflour to 1/4 cup water and dissolve well. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. capsicum. brinjal. dry 3 tbsp. adding 1/4 tsp. Add 1 1/2 cups water and bring to a boil. spring onions and soya ce at this stage. Make thin batter out of flour and 2 tbsp.Provided by: www.
ghee 2 pinches asafoetida METHOD: Clean and wash dals.Org 1/2 bunch each spinach. 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 enough water to cover the contents. Heat 1/2 tbsp. wash and chop spinach and vegetables except tomato. open and handblend the contents. Mix well. Add all masalas and mix. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. turmeric 3 tbsp. spinach and dals. 1/2 bunch any other leafy greens. Heat oil in a pressure cooker. red chilli powder 1 tsp. salt 1/2 tsp. cover and pressurecook for 3 whistles. Clean. khatta (3 leaved) greens.FoolzParadize. dhania (coriander seed) powder 1 tsp.Provided by: www. ghee add a pinch of asafoetida add to the mashed vegetable. coriander. Cool the cooker. paneer (cottge cheese) 3 tbsp. Shahi Paneer Ingredients: 250 gms. add all the vegetables. Place whole tomato on top. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. oil 1/2 tbsp.
Potato in Curd Gravy Ingredients: 3 medium. Makes for: 6 Shelf life: best fresh. Add onion. Blend in a mixie till smooth. Add tomatoes and cook for 7-8 minutes.FoolzParadize. Heat remaining ghee. red chilli powder 1 tsp. Making time: 45 minutes. salt 1/2 tsp. dhania powder 1/4 tsp. chopped coriander Method: Chop the paneer into 2" fingers.Provided by: www. add gravy and other ingredients except milk and paneer. tomato sauce To garnish: 2 tbsp. Boil to get a very thick gravy. 5. Fry for 3-4 minutes.ginger. add milk and paneer fingers and boil for 3-4 minutes. garam masala salt to taste 1/2 cup milk 2 tbsp. Garnish with chopped coriander and grated paneer. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . Heat half the ghee. turmeric powder 1/4 tsp. Add curd and cook for 5 minutes.Org 1/4 cup beaten curd 1/2 tsp. Just before serving. Add 1/2 cup water and cool. grated paneer 1 tbsp. red chilli powder 1/2 tsp. heat gravy. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. green chilli and cardamom. covered.
Mash 3-4 pieces fine with hand. Serve hot with thin wheat chappaties and rice.FoolzParadize.Provided by: www. each cumin. ghee salt to taste 11 . oil Method: Cut potatoes into big pieces. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Add the seeds (cumin and mustard). Add the remaining water and all the potato and flour. Mix all the dry masala in 1/4 cup water. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Keep both aside. garlic grated 2 green chillies slit 1 tsp. each ginger. mustard seeds 1/4 tsp. 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. chilli and curry leaves. Heat oil. When they splutter. wheat flour 1 tbsp. Add the masala mixture and fry for 2 minutes. Stir well. Stir continuously after adding curd. coriander chopped 1 tbsp. Makes for: 5 Shelf life: Best fresh 6. Making time: 30 minutes. butter 1 small sweet lime 1 small apple 1 banana 2 slices pineapple 10-15 cashewnuts 20 raisins 2 glaced cherries for decoration 1 tbsp. add ginger-garlic.Org 1 tbsp.
white pepper powder.Provided by: www. cream 75 gms. khuskhus (poppyseeds) 1 tsp. Malai Kofta Ingredients: Gravy: 125 gms.coriander and chopped cherries. nutmeg powder 1/2 tsp. drain and keep aside. grated ginger 1/4 tsp. mix together curd and cream and add to gravy. sugar 2 tsp. add fruit. Heat ghee and fry cashews. cuminseeds 2 tsp. ghee Kofta: 50 gms.FoolzParadize. khoya 12 . 2 1/2 tsp. Add butter to ghee and heat. Garnish with grated cheese . Serve hot with naan. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. roti or paratha.Org Dry Masala: 1 tsp. milk 50 gms. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. khoya or paneer 150 ml. add the wet masala and fry for 2 minutes. turmeric powder 1 tsp. cashews and raisins and boil till the gravy is thick and the fat separates. cashewnuts 3 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. Add the carrots and peas. Allow to thicken a bit. Chop all the fruit fine. Add the dry masala and salt and fry 2 more minutes.
Provided by: www. Take a ping-pong ball sized dough in hand. cashewnuts 20 gms. Making time: 45 minutes. raisins 4-5 green chillies chopped fine 1/2 tsp. Add paste and fry further for 5-7 minutes stirring well. cardamom. Shelf life: Best fresh. nutmeg and cloves together. peel and smash them. coriander chopped 1/2 tsp. chopped coriander Method: Koftas Boil the potatoes. Repeat for remaining dough. Serve hot with naan or parathas. cum seeds in salt to taste Garnish: 1 tbsp. Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole. Warm the koftas either in the oven or on the tava. mashed 1 onion finely chopped 13 . Flatten. paneer 5 medium potatoes 20 gms. except ghee. Add 2 cups water and simmer on low for 15 minutes. Garnish with grated cheese and chopped coriander. Dry grind and keep aside. Wet grind all the other ingredients. ginger grated 1 tsp. grated cheese or paneer 1 tbsp.FoolzParadize. add powdered spices and fry for 2-3 seconds. to a paste. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. peeled. warm oil water to knead dough For filling: 2 potatoes large boiled. Keep aside. Place 2-3 cashews and raisins in the centre and shape into a ball. Heat ghee in a skillet. 8. Gravy: Roast the cinnamon. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Mix together all the ingredients except raisins and cashews. Makes: 10 koftas with gravy.Org 50 gms.
turmeric.Provided by: www. of filling in the cone and seal third side as above. Place a tbsp. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours.FoolzParadize. Add coriander. Cut into two halves. Beat dough on worksurface and knead again.) Shelflife: Bestfresh 9. red chilli. deep fry on low to medium till light brown. 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. lemon. oil.Org 2 green chillies crushed 1/2 tsp. 14 . Put in hot oil. Cover with moist cloth. Drain on rack or kitchen paper. garlic. Add oil. coriander seeds cru shed 1 tsp. kneading into soft pliable dough. saute till light brown. add potatoes. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. For filling: Heat 3 tbsp. add onion. Making time: 45 minutes Makes: 20 pieces (approx. keep aside for 15-20 minutes. To proceed: Make a thin 5" diam.Mix well till crumbly. garlic crushed 1 tbsp. or tomato sauce. Keep aside. Run a moist finger along diameter. coriander seeds. or the samosas will turn out oily and soggy. add ginger. turmeric powder 1/2 tsp. Do not fry on high. Make five to six. green chilli. Stir further 2 minutes. Stir fry for 2 minutes. Cool. salt. garam masala. Join and press together to make a cone. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. ginger crushed 1/2 tsp. garam masala 1/2 tsp. round with some dough. Serve hot with green and tamarind chutneys (refer chutneys). Add more water little by little. Re-cover. salt and little water. Stir fry for a minute.
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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
garam masala 1 tbsp.Provided by: www.Add few pinches salt. stir. 10. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. 11.Add all other ingredients. 18 .Serve hot with makki ki roti. Add water as and when required. 3. except oil and asafoetida . jaggery salt to taste 1 tsp. drain. Store in a clean glass bottle. (2 whistles). 2. saute till brown. oil 1/2 tsp. except cheese. ghee 1 tbsp. 8. in a small mixie. 5.Pressure cook till done. wash.Heat ghee in a pan. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp.Add ginger. or paratha. 1 cup water. maize flour Method 1.Org 1/2 tsp. 9. Heat the oil and add the asafoetida and put in the mixie.Chop both greens. stir. Try using no water or as little as possible to make the chutney keep longer.Heat oil in the pressure cooker direct. garlic. add onion.Add both greens. green chillies. 7. 4.FoolzParadize.Garnish with cheese. each ginger & garlic grated 3 green chillies 1 tbsp. 6. oil 1 clovette garlic Method: Put all the ingredients . Run the mixie till a smooth chutney is obtained.Stir well and cook till oil separates. 12. Note: Sev is a fried Indian snack made of gramflour. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp.Mash well.
16.1/2 cup. Break the jagerry and put in water (very little) and make a syrup. Then make vada shape and deep fry in oil.¼ cup chana dhaal . This is done because sometimes jagerry has mud and stones.¼ cup red chillis 19 .Provided by: www. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Meanwhile cut coconut in very small pieces and fry in ghee. Thoroghly wash and keep it in cooker with the right water (lesser is o. Sweet Pongal Ingredients (for two people) :Moong dhal . Adai Rice . 17. Rice . Grind dhaal in little water. Serve hot in two cups with a spoon of ghee.1/2 cup.k)and cook it seperately (in two different containers).½ cup urad dhaal . Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Add fried coconut. Add jaggery syrup and again cook till even it gets absorbed.¼ cup thoor dhaal .dry grapes) cardamom ghee.¼ cup yellow moong dhaal . cashews and raisins. Add three big table spoons of ghee. powdered cardamon and cook again for a while. Fry cashew and raisins also separately.FoolzParadize. Then soak rice and dhal separately for 10 minutes. 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.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Milk Coconut cashew jaggery raisins (khish-mish . After we make the syrup strain it through tea strainer.
cardamom powder few strands saffron 1/2 tbsp. Take into a bowl. stirring occasionally. etc.Check frequently. of the fried flours. jalebi. Keep aside for 25-30 minutes to allow sugar to dissolve. To save time. This consistency is generally used in dipping sweets like. g. surti ghari. etc. imarti. Mix in cardamom powder and dissolved saffron and half nuts. If no thread is formed. d.Put both in a deep saucepan to boil. After this stage do no stir briskly and continuously or the sugar will recrystallise. gulabjamoon. it is used in soaking pancake pancakes like malpua. (6-7 hours).When a thick scum is formed on the surface of syrup. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. milk till well broken and dissolved. b.Org salt Soak everything in water over night. 20 . On further boiling two tars are obtained and this is used in sweets like burfis. 19. it is time to strain. add 1/2 cup milk. e. 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. sugar 1/2 tsp. Beat well till sugar has fully dissolved into curd. top with remaining nut crush. but there is stickiness in the syrup when tested. then it is 3/4 tar (thread). h. while making the rest of the recipe. pressing with hand or spatula. prepare the syrup on a second burner. Grind with little water.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. etc. Pass through a big holed strong strainer. mohanthal. as the recipe demands. reheating the syrup too many times will alter the texture of the resulting sweet dish. etc. This will avoid excess wastage of time and unnecessary cooling off. Chill for 1-2 hours before serving. f. Following are the steps shown to make sugar syrup (chashni) in the right way.Provided by: www. checking the consistency required as above. curds 300 gms. Boil some more and when 1 tar forms. Shrikhand Ingredients 1/2 kg. a.When the mixture comes to a boil.Always use a metal strainer or moist cloth to strain the hot syrup. add sugar and mix.FoolzParadize. because once the first thread forms. c. Empty into a glass serving bowl. Make syrup side by side of making the recipe.Put back to boil. never plas tic. 18. Keep aside. boondi. Rub saffron into 1 tbsp.Use as required in the recipe. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. it proceeds to thicken to the next stages very quickly. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni).
garam masala and some mashed dal. Drain in a colander for 10-15 minutes. of ghee all over top. Reroll carefully to a 6" diameter round. flour.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. mango. Roast on warm griddle till golden brown. channa (yellowgram) dal 300 gms.Provided by: www. add enough water to make a soft pliable dough. OR Shallow fry on griddle like a paratha for a better flavour. life all round and seal. 21 . 20. add pulp at the stage of adding cardamom and saffron. Take a morsel sized ball of dough. plain flour 1 tbsp.FoolzParadize. Apply a tsp. Puranpoli Ingredients 300gms. Pass through an almond grater little by little till all dal is grated. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. so as not to charr. Mix well into dal. Mix ghee.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Mash jaggery till lumps break. roll into a 4" round. Take on serving plate. ( a thin curry made using black masala. Place same sized ball of filling in centre. jaggery (molasses) 1 tsp. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. Note: The water drained from boiling dal is used to make the amti. Repeat other side. But this method will consume more ghee and therefore calories. cardamom powder 150 gms. Serve hot with dal or amti. Keep aside.
wrap individually into square pieces of thin plastic sheet.Provided by: www. Making time: 45 minutes Makes: 20 pieces (approx. 3. Cool. pour in the syrup. Bring syrup to 2 1/2 thread consistency. water ghee for greasing plate Method 1. cut into 1" squares.) Shelflife: 2 weeks 22. 4. Use method as shown in introduction. Heat ghee in a heavy saucepan.Stir well and cook till soft lump forms. finely grated coconut 250 gms. Add flour mixture and roast on low till light golden. 2. stirring occasionally. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Keep aside to cool a little. sugar 150 ml. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Beat well with a large fork till the mixture forms threadlike flakes. Cool. water and milk as shown in introduction. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Make syrup out of sugar. Store in airtight container.Warm coconut in heavy saucepan.Org 21. milk 1/2 tsp.Spread in a greased plate.Prepare syrup with sugar and water to 2 1/2 thread consistency. cardamom seeds crushed coarsely 2 tsp. 22 . Pour onto a greased surface or thali and roll to 1" thickness lightly. Prepare syrup simultaneously. Coconut Burfi Ingredients 250 gms.FoolzParadize. Pour at once into the flour mixture.
Keep aside for 3 hours. 7.Provided by: www. 12.Cut into squares. If not available. Hold like a pouch and press out imartis like icing.Repeat for remaining batter. (2) Soak in syrup as required.Soak urad dal overnight in plenty of water.Add colour and mix very well. water saffron colour 1/2 tsp. 23 . 3. depending on size of frying pan. 9. beat the dal well by hand till fluffy after grinding.Add cardomom powder to syrup. Place over a tumbler and pour in some batter. Shape the imartis as follows. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml.Make 1 tar sugar syrup as shown in introduction. Put water little by little. 6. take a 12"x 12" thick cloth. cardomom ground 500 gms. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.Org 5. store in airtight container. Lower flame and allow to crisp turning once. make a buttonhole type hole in centre. 11.Remove from ghee. Till you come to the start. 6. 5. drain and dip in hot syrup. Note: Use a flat bottomed frying pan. 2. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. Grind to fine thick batter.Sprinkle cardamom powder (optional). then form small ringlets all along the ring. 10. form imartis in the hot ghee.Soak for 3-4 minutes. make a ring first. ghee to fry Method 1. 4.Make 4-5 imartis at a time.Wash and drain. 8.Using either an imarti bottle (with nozzle) or cloth as shown in note. drain and serve. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. More is weather is cold.If using a mixie.FoolzParadize.
Org 24. 26. 25. Cook on slow flame. stirring continuously. stirring continuously. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. cashew. on the sheet. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. Once the sugar dissolves. It takes a while to cook Stir gently till a soft lump forms.FoolzParadize. 24 . Grease hands and take a chunk of the mixture and roll into a thick roll. add the cashew (powdered) and elaichi Cooking. non-stick pan. Spread some of the coconut on a butter paper sheet. Kaju Barfi 150 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 500 gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water.Provided by: www. all the coconut to cover it. Do not allow to stick to bottom. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. 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.
wash and grind to fine paste. elaichi. stirring continuously. Badam ka seera 1 1/2 cup almonds soaked overnight 3 cups hot milk 250 gm ghee 1/2 to 1/3 cup sugar Method Peel the almonds. Use a long-handled spatula as the mixture tends to splatter.FoolzParadize. Once it starts thickening. Carefully pour hot milk and stir. Put the remaining milk in a heavy pan and boil to half. press out excess water. Add paste and cook on first high then slow flame. stirring continously and gently till ghee begins to separate. Add the sugar and continue to cook. Set in a tray. Heat ghee in a heavy pan. Serve hot. saffron and colour. Decorate with chopped nuts and serve hot. stir continuously. Add sugar and cook further till thickens.Provided by: www. Boil till thick. stirring continuosly. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. add the sugar and cook. apply silver foil and sprinkle the chopped nuts. After a while it should turn a light brown and aromatic. 25 . When thickens. Do not knead. 28. decorated with a chopped almond or pista.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Add ghee. Add the chenna and boil till the mixture thickens. 27. stirring occassionally. 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. Once the chenna settles sieve through muslin cloth. stirring all the while till softly thickens in a lump. take in a plate and press down.
30. 2 . Add sugar and ghee.FoolzParadize.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Once it starts thickening. Boil till thick. saffron and colour.Org 29. When slightly thick add khoya and cook. decorated with a chopped almond or pista. Add milk and boil in heavy saucepan. 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. Cook on low turning continuously till ghee oozes. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Provided by: www.1/3 cup sugar 150 gms khoya or milk powder made paste. stir continuously. Add sugar and cook further till thickens. Garnish with almond or walnut in centre of the halwa. stirring occassionally. elaichi. 31. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . stirring continuously. Serve hot. Add ghee. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 .
not allowing hand to be scalded. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Decorate with chopped nuts 33. Keep stirring rigorously to avoid burning. Further boil till the syrup become sticky between the fingers. stir gradually till golden brown. Method Soak the dal for 5-6 hours. As the syrup boils the scum will rise. Use as little water as possible. Once sugar dissolve add a few tblsp. Atte ka seera 2 tbsp. and ghee begins to separate.FoolzParadize. Grind dal fine either in a stone grinder or electric grinder or mixie. of milk. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown.Org elaichi powder water about 250 ml.Provided by: www. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Wash and remove the skins well. Heat the ghee in a heavy kadai (vessel) and add dal. wheat flour 2 1/2 tbsp. 32. add elaichi and dissolved saffron. Cook slowly till all water is absorbed. Serve hot especially on a cold day. Pour the hot syrup. Decorate with chopped dry fruit. Stir very carefully. Put sugar and water in a pan and put to boil. Once the dal stops sticking to the vessel. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . (One thread should fall when poured from a tilted spoon) keep aside. Remove with a strain.
elaichi. stirring occassionally. coconut flakes and saffron.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Cool the milk for a couple of hours. decorated with a chopped almond or pista.Provided by: www. Add sugar and cook further till thickens. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Once it starts thickening. Add half the milk. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. stir continuously. Boil till thick. Reheat the milk and bring to a boil. Add cardomom powder. Strain the milk through a muslin cloth. Add ghee. 28 . Remove the cream layer. Stir continuously. Meanwhile heat the sugar and water in a wide sauce pan. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serves: 12 helpings Time required: 1/2 hr. 34. Wet hand with milk and shape the mixture in ladoos. Wash the chenna in the cloth under cold running water. When the rava turns light brown add the sugar. Keep aside cool for some time. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Bring to a boil. Keep as it is for 5 minutes. Shelf life : 15 days 35. Serve hot. Stir for 3-4 minutes.FoolzParadize. Add rava and cook on low heat. Add the citric acid dissolved in some water. Mix well. saffron and colour. Stir slowly till the milk is fully curdled.
Boil milk on high flame in a large heavy saucepan till water evaporates . powdered sugar 1 tsp. It should form a very soft lump . Gently knead into a soft dough by passing between fingers. Stir frequently while cooking. 36. Press 2-3 slices of pista on the centre . Press into the cookie mould . Take off from heat and cool them to room temperature. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Mava Burfi Ingredients: 500 gms khoya 300 gms. leaving a soft lump. cardamom powder 29 . Mix together in a skillet . Lessen sugar by 1/2. Heat on low flame . Make twelve equal sized balls of the dough. Pedhas INGREDIENTS 500 gms. Turn out carefully . Cool for 10 minutes . Form a ball . Serves: 6 helpings Time required: 1/2 hour. khoya (mawa) 300 gms. Add essence and chill for at least 4 to 5 hours. Boil till a soft lump is formed. Note on khoya. Repeat for remaining mixture . cardamom powder cookie mould Method: Grate khoya . OR Substitute with 1 tin (400 gms. Take a small fistful of mixture . Add cardamom powder & colour . Mix well .FoolzParadize. Cover with a perforated lid. Serves: 36 pieces Time required: 1/2 hr. Stir continuously while cooking. Powder sugar . Khoya is available in most Indian sweetmeat stores anywhere. Boil for 13 to 15 minutes. Shelf Life: 15 days (refrigerated) 37. Cook till mixture thickens .Org Press out the excess water and remove in a wide plate. stiring continously .) condensed milk and 1 cup milk. Let them into the boiling water.Provided by: www. Making at home consumes time but isn't that difficult.
Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. yellow colour Method 1. Mix in tne sugar. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp.Cool. Shelf life: 10 days 38. stirring continuously. 7. Note: Burfi is usually cut into 1 1/2 inch squares. Continue as for mavaburfee.Pour on plate. 6. 8. 39.Sprinkle powdered elaichi and decorate. Make ladoos.* Place on a working board and roll with a rolling pin to 1/2 inch thickness.Provided by: www. stirring continously.Cook till thick and sides leave.Add condensed milk and cook on slow flame. khoya 125 gms. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.Add essence and remove from flame. 3.FoolzParadize. Serves: 25 helpings Time required:1/2 hr. Cook on slow flame. Put into a heavy saucepan. 2. plain flour 30 . Cool a little.Mix well.Org 2 sheets silver foil (edible) Method: Mash khoya . 4. Make incisions with knife to cut in the desired size and shape. Gulab Jamoon Ingredients 500 gms. Cook till the mixture is a very soft lump. Roll both parts separately. 5. Roll lightly. Spread on the working board silver foil carefully and evenly. Variation: To make chocolate mava burfi: Follow till * as above.Mash paneer. Place the chocolate on the mava layer.
8.Boil and add a tbsp. Serves: 25-30 helpings Time required: 1 hr. Sweet Kachori Ingredients: For filling: 200 gms. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 .Mix in the cardomom powder and crushed saffron.The syrup is done when . sugar ghee to deep fry Method 1. cardomom powder 1 pinch saffron strands 250 gms. of milk to separate the dirt. When done pour the remaining syrup over the jamoons. 4.nutmeg-cardomom -cinnamon powder For cover: 250 gms.Remove from ghee and put in the syrup. while dropping from a spoon it falls in a thin single thread.Crumble the khoya.Heat the ghee very well. Makes about 25-30.Microwave lightly or warn over boiling water before serving. 3. baking soda 1/4 cup milk 1/4 tsp. Let in some of the jamoons. Drain and transfer to a glass bowl. 3. 5. 9.Repeat for all the balls. 6. 2.Take the sugar in a heavy pan and add water to just cover the sugar. khoya 50 gms milk powder 1/2 tsp. cornflour 30 gms. Shelf life :2-3 days.Make balls of even size. plain flour 1 tbsp.Provided by: www. Strain and boil again. ghee For syrup: 250 gms.FoolzParadize. 2. Sieve in the flour and soda together. 7.Org 1/4 tsp.When they rise up put back on fire and fry till medium brown. Use as much milk as required for kneading. (1 week refrigerated) 40. Soak for 10 minutes.Mix well to form a soft dough. To make the syrup: 1. Take off fire and cool a little.
3. 7. heat ghee and fry on low flame till light brown.Boil sugar and water adding a tbsp. turning once. omam seeds (ajwain) 1/2 tsp.Mix ingredients for filling.Deep fry in hot oil till a light browning appears.Pull up all the sides to seal the mixture and press in centre. Time required:2 hr. red chilli powder 1/2 tsp. Serves:15 helpings . cumin seeds 1 tbsp.Make 5 to 6 such kachoris.Org Method 1.Roll one part into a puri.Repeat for remaining kachoris. add all other ingredients. 2cm.Do not over fry. 6. of milk to clear the syrup. Keep aside 4.Add enough water to make a soft pliable dough. Using water knead to a pliable dough. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Mix ingredients for cover.Strain. 4.Drain and cool completely before storing.Make a well in the centre.Boil till the syrup is slightly sticky between the fingers. 11. 9.Divide dough to make small (4" diameter) thin rounds.FoolzParadize. 12. 41. 8.Prick on both sides with a fork. The mixture should be soft and crumbly.Make 15 to 16 flattish balls of the mixture. 7. 14. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp.Provided by: www. oil salt to taste oil to deep fry Method 1. make a hole in the centre of each (approx. 2. place one mixture ball in the centre. 10. 9.When slightly cool.Pour about half tbsp. 10. 15. 5. 6. 13. 8.Mix both flours together. Shelf life: 10 days .Cover with a wet cloth. coriander very finely chopped 1 tbsp. Keep aside. 2. Crush and add the saffron. 3.Allow to dry on a clean cloth for 25-30 minutes. 32 .Mix them well in the flour.Divide dough also into 15 to 16 parts. except oil to deep fry. 5. diameter). of syrup and roll kachori around to let the syrup spread.Allow to stand for half hour before serving.
Strain and cool a bit. 3. Makes: 2 1/2 cups.Org Making time: 30 minutes Makes: 25-30 pieces 42. 4.Knead each with palm and roll into 4" rounds. 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. 2.Cut with a cookie cutter or knife into small diamond shapes. Making time: 45 minutes. ghee ghee to deep fry Method 1.Lift with spatula and loosen.Drain well and keep aside till cool. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 9. 8. 3.The dough should be stiff but pliable. dry containers. 33 . 5.Deep fry in hot ghee over slow flame till light golden brown. Keep aside on a dry cloth for 1 hour.Heat the water and jaggery till all of it dissolves in the water.Warm the water. 43. 6.Provided by: www. cardamom powder 1 tbsp.Mix the cardamom powder and ghee in the flour. 20 parts.Break into approx.Divide dough into 4 parts. 5.Roll into chappatis 1/3" thick. 7. 2. 4. 7.Knead the flour with the jaggery water. sugar and ghee together till sugar dissolves.Store in clean.Add maida and knead into a soft pliable dough.FoolzParadize. 6.
Org 8. 3.Dry on clean cloth for 30 minutes. poppy seeds (khuskhus) 1 tsp. 10.Deep fry in hot ghee on low till light brown on both sides. Making time: 45 minutes Makes: 20-25 pieces 44.The khajas will become crisper and harder as they cool.Roast coconut flakes lightly. 8. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp.Fold over the other half.Make all in t he same way.Place 1 tsp.Add enough water to make soft pliable dough.Provided by: www. cardamon powder 1 tbsp. not too thin not too thick .Seal edges by twisting or pressing together .Make many tiny slits with knife or fork on each on both sides. Cool. 11.Deep fry in hot ghee on low flame till light golden in colour.Mix all other ingredients.Keep aside. 4. 5. filling in one half of round . 2. 13. 2. 4.Keep them aside on a clean cloth for an hour or so to dry a bit.FoolzParadize. For filling : 1. 2.Check for sweetness. 3.Store in airtight container after cooling completely. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.Cool and break in fine crumbs with fingers. 12. 1. 34 .Make small (4 ") rounds. 9.Roast khoya to a light pink by stirring continuously over low heat. Note: You may use a karanjia mould for filling them if available. 7. Making time: 1 hour. 3. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.Drain and cool completely before storing. sealing in the mixture.Mix flour and ghee well. 5.Drain and cool for a while. 6.
13.Stir the boondis in the ghee gently and fry till crisp but not brown. Add plenty of water and methi seeds. 7. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp.Heat ghee. Add a tbsp. of milk to bring up the scum. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. 12. almonds and mix gently. A little practice and it is very easy.The batter should evenly coat the back of a spoon when dipped i n it. 46. 6. ghee or oil as preferred water for grinding Method Wash the rices and dal together. 10. 45. which should not be too thin. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Pour back remaining batter and wipe spoon.Boil the sugar and water together. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. Making time: 30 minutes.Remove scum and boil liquid till the syrup is sticky between the fingers. but keep warm for use. 5.FoolzParadize. hold perforated spoon a little above the hot ghee. 4.Provided by: www. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp.Make batter with gram flour.Org Makes: 13 to 15 pieces. 9. pour some batter on the spoon. Makes: 3 cups approx.Spread on a wide plate. 35 . add cardamom powder. Keep for 3-4 minutes before draining from the syrup. 2. 8.Cool completely and loosen the boondi with finger till each droplet separates.Drain and put into the syrup. 3.Keep aide.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 11.Store in airtight container.
Serve hot with chutney and / or sambar. Pour a tsp. oil 1/8 tsp. Makes: 10 . Rewash the rice by draining the water 2-3 times.12 thin dosas Shelflife: Fresh only. not too crisp. channa. Put some oil (1/2 tsp. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. spread with the back of the spoon to a thin round. Rawa -like grains should be felt in the batter. The batter should be relatively thin. Lift with a spatula as for basic dosa. Add to the batter. Heat the iron griddle or non-stick tawa well.FoolzParadize. Spread by gently rotating the griddle. 47.Org Allow to soak for 7-8 hours or overnight. Pour a spoonful of batter in the centre. salt to taste Keep aside for 20 . curds 36 .Provided by: www. Keep aside in a warm place for 8-10 hours. ginger grated Roll the dosa in a three-fold cylinder. udad dal 2 tbsp. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together.30 minutes.) over dosa. Texture: Thin with polka sized holes. soda bicarb 2-2 ½ cups buttermilk 1 tsp. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. foldable. Beat the curds well. oil to shallow fry Serve hot with onion and/or coconut chutneys. Grind to a paste. Add more buttermilk if necessary. 48. Add soda bicarb and salt and mix well. of ghee or oil over it. Heat griddle and pour 1 large spoon of batter on it. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Remove with spatula when crisp. add more water if required.
spread with the back of the spoon to a thin round. Texture: Light and thin. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Pour a spoonful of batter in the centre. Allow to soak for 7-8 hours or overnight. 10-12 tsps. 1/4 cup white udad dal. masala in the centre. Masala Dosa Ingredients: 1 cup plain rice.Mix both batters. Keep aside for 3-4 hours before making dosas. Fold into triangle to cover masala. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Make thin or thick as desired. of ghee or oil over it. Add to the batter.Org 1/2 tsp. Add the curds. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Pour a tsp. Serve hot with chutney. salt. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. pour batter and make as for plain dosas. 49. 1/2 tsp. soda and oil. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Grind to a paste. Heat the iron griddle or non-stick tawa well. Place a tbsp.FoolzParadize. The consistency of the batter should be enough to thickly coat on a spoon when dipped. 37 . Rewash the rice by draining the water 2-3 times. Spread chutney spread over dosa. Beat the curds well. soda bicsarb 2 tbsp. add more water if required. 1 cup parboiled rice. Keep aside in a warm place for 8-10 hours.Provided by: www. Add plenty of water and methi seeds. Soak in plenty of water and keep aside for 5-6 hours. Heat griddle. Mix well till fluffy and light. foldable but crisp.
seeds and splutter. 51. Fry till tender. ghee 1 tsp. salt. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. Chop green chillies.Provided by: www. Use very little water. add cashews and brown lightly. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp.FoolzParadize. coriander. chopped coriander 8-10 cashews halved 1/2 tsp. sugar 1 tsp. Add dal.Org Remove with spatula when crisp. turmeric salt to taste Chop potatoes coarsely. oil 1/4 tsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. Serve hot with chutney and/or sambar. Heat oil. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. garlic crushed 1 lemon (juice extracted) 2 tbsp. each udad dal. Add turmeric. ginger grated 1 tsp. Add chillies and onions. cumin & mustard seeds 2 tbsp. 50. oil. 1 tbsp. Mix well. cumin seeds 38 . chopped coriander 1 tsp. potatoes.
Add ginger-garlic and fry for a minute. Heat oil in a large skillet. Roll into 1/4" thick 5" diameter round. Keep aside.Org Dry masalas :1 tsp. Heat ghee in a small sauce pan. each cinnamon . Repeat for all. Add and mix in curds and oil. Add all dry masala except cinnamon-clove powder. Cool about 5 tbsp. Make sure the cloth does not dry up. onion and fry till tender. Add cumin seeds to splutter. or wet again. red chilli powder 1/2 tsp. Keep aside for 5-6 hours. Stir and fry till oil separates. Making time :. Pressure cook till done.FoolzParadize. Add the chillies and cinnamon-clove powder. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Add channa-paste. Till very light golden in colour. Stir and bring to boil. Add chopped tomatoes. salt and soda. cooled channa and 1/2 tbsp.5 39 . teapouch and bay leaves. Serve hot with hot channa and slices of onions and lemon. Method for Channa Put the soaked. channa for grinding. Turning only once. Chop remaining tomatoes and onions fine. Add drained channa and 2 cup water which was drained from channa. Fry in hot oil.Provided by: www. Cover with a wet cloth. coriander. Knead dough again. Squeeze lemon over channa. (approx.clove powder. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Simmer for 7-8 minutes till gravy thickens. In a mixie.30 mins (excluding pressure cooking) Serves . fry further 3-4 minutes. Take in serving dish. Stir in seasoning gently. blend together 1/2 tomato. turmeric powder 1/4 tsp. Take fistful of dough. each garam masala. 6-7 whistles). curds 2 tbsp. washed channa in a cooked with enough water. 1 onion. butter or oil 1/2 tsp. Add enough milk to knead into a soft pliable dough. Add chopped coriander and pour hot over the channa.
For Pavs Slit pavs horizontally leaving one edge attached. (To open like a book). Simmer till gravy is thick. Add lemon juice. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. Making time : 30 mins.FoolzParadize. salt. Serve hot with bhaji.Org 52. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. stir. pavbhaji masala 1 1/2 tsp. To Garnish 1 tbsp. cauliflower. chilli powder. a piece of lemon and chopped onion. Add ginger-garlice.) 1/2 cup shelled peas 2 tbsp. Add pavbhaji masala . onion. pressure cooking time) Serve : 4 (2 pavs each) 53. Garnish with chopped coriander and a block of butter.Provided by: www. Fry for 2-3 minutes till very soft. bottle gourds. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. carrots. capsicum. Vegetable Pie 40 . garlic crushed juice of 1/2 lemon. potota. butter 2 tsp. Heat butter in a pan. etc. turmeric. stirring and mashing pieces with masala. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. beans. in between. (excl. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. each ginger grated. tomatoes. sugar and fry further 2-3 minutes. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. Mash them coarsely after draining. Bring to boil.
Pour cream all over. Chill dough for 15 mins. Add chilled butter. 54.Provided by: www. Add all other ingredients except cream. Pour and spread the filling in the shell..Org Ingredients 2 cups plain flour (maida) 100 gms. Sprinkle chilled water over it. curry masala (or garam masala) 1 tbsp. red chilli powder 1/2 tsp. corn flour salt to taste Method Sieve together flour and salt. ginger. Cook till the water evaporates and curry is thick. Bake for 8-10 mins. Filling Grate tomato. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Keep aside. spinach.FoolzParadize. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Quickly. potatoes. in a plastic bag. Do not over knead. chilled butter 1/2 tsp. onion. in pre-heated oven. oil 1/2 tsp. cream 1 tsp. Stirring occasionally. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. carrot. beans. Cook for 4-5 mins. Mix with fork till mixture is crumbly. add the grated vegetables and chillies. Roll dough into 4" thick round. Heat oil in a skillet. Place over a greased pie plate. Sprinkle a little cornflour over the crust. Finely chop green chillies. peas. with light hand mix the dough into a lump. Bake in a pre-heated o ven for 12 mins. Chope and boil other vegetables. Prick with a fork all over. or till light brown. cauliflower etc. Slice and serve warm.
optional 1 tsp roasted peanuts -. Mix well. Drain water sprinkle a handful of clear water and keep aside. Add onion. Return to low flame till hot. Adjust salt and lime as per taste. 42 . Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Sprinkle some sev and coriander to garnish. add seeds and then potatoes. Stir for 2-3 minutes. Take off fire.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.FoolzParadize. Sprinkle a few drops water if too dry. Adjust taste and salt. and break lumps with fingers. and all ingredients except 1/4 the coriander and sev. After 15 minutes loosen the poha gently. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Spoon into individual bowls. chillies and curry leaves.optional 1 tsp hot green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (used for bhel or panipuri optional) crushed Method Just before serving. 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 -. Save some coconut and coriander leaves for garnishing. heat oil. Transfer to serving dish and garnish with coriander and coconut. Add poha and all other ingredients. Serve immediately.Provided by: www. add puffed rice. In a heavy saucepan. Serve hot with freshly brewed coffee. Mix very well. Stir gently every now and then. Wash poha till clean. In a large mixing bowl. Stir and fry onions till tender.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. 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 . Wet upper side with water and invert. the size of a medium potato and roll into a thick triangle. Cover with another plate and keep aside for 5 . Knead dough lightly.que coalfire). oil and crumble with fingers. add milk a little at a time.Org 56. METHOD Sieve together dry ingredients into a large rimmed plate. 58.Provided by: www.FoolzParadize. 57. Serve hot with desired vegetables. Add butter curds. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Cover with wet muslin cloth.6 hours. Heat griddle (tawa) place on tawa and dry one side. Take naan sized dough and make a ball. When does is like course crumbs. Roll to a thickish roti (4-5 mm thick). till a soft pliable dough is formed. It will fall off when done. 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 . Break of piece. Serve hot with a blob of butter on it. using dry dough if required. Invert griddle and roast over gas flame (or if available a barb.bicarb) warm milk for kneading. Knead slightly stiff dough cover and keep for 2 hours. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).
9. 4. Cover rolls with a moist cloth.Roll the bread flat with the help of a rolling pin. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp.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. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.FoolzParadize.Provided by: www.Brush all over with a bit of butter. Phulka also may be done similarly if puffing with cloth. 10. 59. crushed red chilli salt to taste 1 tbsp. secure them with toothpicks before placing in the fridge. Note: If you have trouble keep the rolls in place when raw. cover with wet cloth. adding all above ingredients. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. Roll to 3-4 mm thickness.Serve hot with ketchup. 7. with help of tongs. feels difficult.Apply on all slices generously.Place in the refrigerator for 30 minutes. 8. Roast on griddle (tawa) as for phulka. chilli. garlic in the butter. 5. Simple Potato Cake Ingredients 3 large potatoes 44 . 3. 2.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. 6. grated cheese Method 1.Roll one slice tightly from end to end. Remove toothpicks before baking. Or after brown spots appear place direct on gas flame and puff. Break off bits and make small potato sized balls.Repeat for all slices. butter softened 2 flakes garlic crushed 1/2 tsp.Coat the roll with grated cheese by rolling in it.Mix the salt.
sesame seeds 1/2 tsp.Pour the mixture all over evenly. 5. Variation: Bake the same if desired.Add vegetables except tomatoes.Heat butter. 5.Let other side become golden brown too.Let in the remaining butter around the edges to seep down. plain flour Method 1. 8. Top with capsicum. boiled (use carrot. cinnamon. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. Apply 1 tsp. beans.Deseed capsicum and slice into thin rounds 4. instead if roasting. coconut. 11.Arrange potatoes to cover the pan. add some more bread crumbs. ginger grated 1/2 tsp.Heat a thick nonstick pan about 5" diameter. allow to splutter. 14. flour and chilli. add seeds.FoolzParadize. cloves in mixie. 12.Serve hot and crisp. butter Method 1.The potatoes will turn out best if boiled and refrigerated overnight before using. etc. peas.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. chillies. each cumin. milk.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. 45 .Sprinkle fresh ground pepper. 2.If mixture feels thin. 6. 4. 10.Blend together. 7. 3.Provided by: www. garlic crushed 3 green chillies 1 tbsp. 2. keep stock aside.Add ginger. cauliflower. 15. garlic and paste. potato. on bottom of pan. 3.Stir fry for 3-4 minutes. 6. and roast the other side. 13. 9. Making time: 40 minutes 61.Add salt to taste.Flip on serving plate and make sections with a knife.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. salt and simmer on low till bottom is golden brown.Do not peel potatoes.Flip over very carefully with a wide sharp spatula. sesame seeds. mustard seeds 1/2 tsp.Meanwhile mix cheese. crumbs. Slice into thin rounds or grate coarsely.Drain the boiled vegetables. Level to cover all the potatoes. red chilli powder salt to taste 1 tsp.
Serve hot with parathas or chappatis. 3.Serve hot with rice or rotis. Cover. (If the syrup has reached the required consistency. Fry this in oil till golden brown. 63. 9.Provided by: www. Chilli Powder Method 1. then you will able to pull it out like a thread).Cut 4 of the onions finely and saute them till transparent.Add this paste to the sauted onions. Palak Paneer Ingredients Spinach . 5.150-200 gms Salt to taste Garam Masala.Dissolve the sugar in the water and heat it. 5. Making time: 20 minutes. simmer for 5 minutes. 8. Add some water if necessary. 1 table spoon at a time.1 tbsp Paneer . 6. 4. 7.Grind the other onion and the garlic flakes to a fine paste. 9.Remove all the lumps in the chick-pea flour and add it to the syrup.Reduce the heat and add 2 teaspoons of ghee.Keep stirring till you get a thread consistency.6-7 tbsps Cummin seeds . 2.500 gms Onions .Cook the spinach in water.Add this paneer to the prepared palak.Let boil for a minute or two. 2.2-3 flakes Cooking oil . Makes: 2 servings 62. chilli powder. 3. 46 .5 medium sized Garlic . Geera Powder.Add 1/2 cup stock. Also add the puree and the spice powders. 8.You can check for this by feeling the syrup between your fore-finger and thumb.Add salt.Drain the water and then make puree of the spinach leaves. 4.tomatoes and cook till gravy is thick.Cut the paneer to cubes of desired size (preferably not too small). 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.Org 7.FoolzParadize.
FoolzParadize.Take the shredded Cabbage in a bowl. Also. 8. Yield: 40 medium sized pieces. Carefully remove each piece and arrange on the serving tray.At this point. 4. 9. the whole mixture becomes porous and starts leaving the edges of the vessel. till the flour and ghee has completely blended with the syrup. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . Do not remove the excess ghee. 5.Repeat procedure 2 till you finish all of the besan. Cooking time: 45 minutes.Switch off the flame add the Kofta's & Cover till Serving. 10. 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.Can add little water if the paste is too thick. 6.Let the paste cook till the oil seperates. cut it into desired shape and wait for another 10 minutes.Stir. you will obs erve that the mixture is not able to absorb any more ghee. 64. salt according to taste & little bit of sugar. add flour & make small round balls with the same.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.Org 6. At one point.Continue to stir and keep adding ghee 1tsp. 7. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. 65.Deep fry the balls in the hot oil & keep aside 3. at a time till the mixture changes color and texture.Provided by: www. 2. Then. 7.Before serving garnish with fresh coriader leaves.Allow it to cool for 10 minutes.
Then make small koftas (balls) with the mixture pressure cook for 15 min. grated coconut.Later on. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). 4. 4. Then put mustard seeds and turmeric powder and allow mustard seeds to pop.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. keep oil in a kadai and let it heat for a minute. 66. Then wash it thoroughly. channa dhal. urad dhal. add the ground paste to the fried pineapple and fry further 10 mins. 48 .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. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Serve hot with rice dishes. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles.Then add chopped chillies. 2.Provided by: www.Grind it coarsly.In the meantime.Dry fry sesame seeds.Grind the fried ingredients with green chillies. 3.Soak tur dal over night. 8.Remove kadai from the heat. cumin seeds. chick peas.FoolzParadize.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. corrinder leaves.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. 5. 3.Add salt according to taste 7. tamarind paste. chopped 3tb. 5.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. 6. asafotida & salt mix it thoroughly.
2 1/2 cups Cooking oil .Take all the ingredients grind it at once in mixer.Pour 2 .Saute the onions till they get transparent.Fry the mixture properly. Take of the pan fromstove and let it cool.Cook the rice in the quantity of water mentioned above. 3. heat it and then put the stuffed brinjal.Org 67.2-3 medium sized Coriander powder.Take the brinjal slit it in 4. Salt to taste Rice . 5.Add 2 tbsp of oil in pan and heat it. cook it.Add little water to the brinjal. add the brinjals also. fill the mixture in the brinjal. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . Chilli powder. 7. 7. 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. 6. Your tikha brinjal masala is ready 68.Provided by: www.Garnish with finely chopped coriander leaves. If u cut the brinjals too fine.FoolzParadize.2 tbsps Finely chopped coriander leaves Method 1.300 gms Onions . they will get mashed up and will lose their taste. 2. do not add water. 4. 6. Put small piece of jaggery to taste if required. put the mixture in the pan. 2.Let it cook for 15-20 minutes.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. Then.1 cup Water . 4. 49 .Add the spice powders and saute the curry for 4-5 minutes. 3.Serve hot. Do not overcook. 5.3 tbsp of oil in kadai.Cut the brinjal & onions to not very fine pieces.
2.Smash them & keep it aside (if there is any excess waterin the cooked 50 .Make the paste of channa dal by adding some water and mix salt. chilli. 2. Bread Besan Bajji Ingredients 4 Slices of bread 1 cup of channa dal 1 spoon chilli powder 1/4 spoon corriander powder salt to taste. turmeric powder & salt. 70.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. 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.Finely cut all the above said vegetables. 4.Provided by: www. corriander powder and some corriander leaves for taste.Org 69. (you can use either breads crumbs) Method 1. Method 1. Oil for frying. 3.FoolzParadize. 3.If you prefer onions you can put 1/2 onion cut into small pieces.Wash & Pressure-cook with little bit of water. 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.
4. cardamom powder. Chilly chutney 71. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1.Heat one tablespoon of oil.Take a pot and mix evaporated milk. 8. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Apple.Org vegetables just drain).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. Mix all the ingredients together except ghee. Then add ghee.FoolzParadize.Put into a air sealed container and put in the freezer for 4 hours.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. 7. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. 6. Remove from the stove top & decorate with nuts of your choice.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds. Note: It will taste authentic with falooda. 5. 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.Then add the smashed vegetables & fry till it gets thickened.Provided by: www. 72. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup. Wait to cool.Now mix pis ta and saforn in it 3. 51 .
Note: You can adjust the amount of tamarind extract according to your taste. Remove from heat and in a wide.1 tbsp.3 cups Tamarind Extract -. (powdered) Asafoetida -. Remove from heat. Peanuts -.0.5 cup Water -. Serve with Verusanagapappu Pacchadi or plain yoghurt. 52 .5 tbsp.8 Turmeric Powder -.FoolzParadize. Stir well. pepper corns and peanuts.0. When the bengal gram turns light brown. split bengal gram. Add turmeric.0. asafoetida. Meanwhile in a skillet. To this add black mustard seeds.1 bunch Curry Leaves -.0. red chile. Keep it aside. sliced green chiles and tamarind extract.20 Sesame Seeds -.0.Provided by: www. Salt to taste In a large bowl.5 cups Coriander Leaves -.2 tbsp. Dried Red Chile -. heat remaining oil on low heat.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. Split Bengal Gram -. Mix thoroughly. add coriander leaves. Oil -. add water and rice and cook until well done. large bowl spread out the rice.5 tsp.remaining curry leaves.4 Black Pepper Corns -.5 tsp.5 Green Chile -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.5 cup Mustard Seeds -.5 tsp.
Turmeric -. Split Black Gram -.4 (medium sized) Plain Yoghurt -. Cooking oil -. sugar.3 cups (mixed together) Green Chilies -. (Remember to stir frequently.1/8 tsp. Pour this mixture into the pot containing the vegetables and keep it on medium heat.1 tsp. Add the green chilies sliced lengthwise and simmer the contents for ten minutes.2 Sugar -. coriander leaves. salt.4 tsp. Bell Pepper.Provided by: www. Mustard -.1/8 tsp.1 tsp. Keep aside.1/2 cup Dried Red Chilies -. blend yogurt. Asafoetida -.1 cup Chopped French Beans. (If there is any water left in the pot. as yogurt tends to stick to the bottom of the pot). grated coconut. Remove from heat and keep aside.Org 73.FoolzParadize. Potato -. a cup of water until well mixed. Cauliflower.10 Coriander Leaves -. 53 . Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. Cumin -.1/8 tsp. cumin. Drumstick*. turmeric. do not discard it). In a blender.2 cups Grated Fresh Coconut -.1 cup Curry Leaves -.
2 spoons whole black peppers .1/4 teaspoon urad dal . grated . 74.Mix this paste with tamarind juice. paratha. or as a side dish to curd rice. When the mustard seeds pop. Cook for a minute or two.1 whole red peppers . Paruppu Thogaiyal toor dal . *If drumstick is not available.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it.1 teaspoon cumin seeds .a few salt to taste oil . add asafoetida. 76.1/2 teaspoon mustard seeds .1/2 cup (may substitute des. When oil is hot add dry red peppers and fry for one minute.1 teaspoon 54 . 75. you can add some other vegetable. add water and heat until the raw smell is gone. add salt and grated coconut and grind. is not advised because it becomes bitter when boiled in water.asafoetida Fry the above ingredients in alittle ghee.Org In a wide skillet heat oil on medium. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .1 teaspoon chili powder . Immediately add the vegetables and sauce from the pot. Eggplant. pita.1/4 teaspoon coconut.1 tablespoon black pepper .Provided by: www.FoolzParadize.1/4 teaspoon curry leaves .2 spoons(fry first) toor dal .cubed turmeric powder . Remove from heat.This can be mixed with rice and served along with paruppu thogaiyal. Side dish . black gram and curry leaves.1 gram dal . Milagu Kuzhambu coriander seeds . Then add mustard seeds. coconut) coconut for garnish .2 spoons whole red peppers . Goes well with plain white rice. puri. however.
Add the urad dal and the coconut reserved for garnish and stir till browned. 80. beetroot Cut any of the vegetables into small pieces. coriander seeds. urud dal.each 1 teaspoon 1 whole red pepper. brinjal. beans. grated coconut (fry last) Fry the above ingredients in little ghee. add moong dal and steam it in pressure cooker.Snake gourd. Add sugar and salt as your taste dictates. Grind the coconut to a milky emulsion. Vegetables .Add cooked vegetables. Use a cast iron pan and use the same technique that one uses for pancakes. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). add curry leaves and 1/2 spoon coconut oil. 77.Add curry leaves. Drain and cook the plantains with the remaining turmeric and salt.Wash and drain. green peas Cut the vegetables into long pieces and steam in pressure cooker. sesame seeds .) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. grind and keep it aside. drumstick. 79.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. carrots. Let it simmer. 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut Allow the mixture to ferment for about 6 hours.Plantain. heat the oil and pop the mustard seeds. mix well and heat for sometime. Poricha Koottu toor dal. cabbage. Pour 3 spoons of oil 55 . Add this mixture to the erisherry and mix in the curry leaves. fenugreek seeds.Provided by: www. 78.Add the ground mixture to this and heat for a little while to mix uniformly. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. whole black peppers. cooked rice Soak the washed rice for 3 to 4 hours. 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.FoolzParadize.1/4 spoon Slightly roast the above without oil and grind into fine powder.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.Add this to thick curd. Meanwhile. potatoes.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.(This will be called KURUKKU). When cooked.each 1 spoon asafoetida . Mix separately 1 teaspoonful of yeast . Grind the soaked rice in a blender with just enough water so that the ground material will be thick. Aviyal Vegetables . Grind grated coconut and green hot chillies and salt.You can add a little coconut milk to adjust the consistency. Mix your ground rice. Grind the coconut well with cumin and add to the cooked plantains.. 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. cumin seeds .Add splattered mustard seeds.
Add salt.Store in refrigerator. and cumun seeds.When it splatters.Add 3 times water and steam until it is overcooked.1/2 spoon and mix well.6 Cut into medium pieces.Add some ghee while serving. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .Store in refrigerator.1 cup Ghee . VenPongal Mix rice and moong dal in the ratio 1:1. 85.Add this to the poickle and mix.1 cup Tomato .(Preseve the juice while cutting).Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. Add tamarind juice to this and bring it to boil.Org in a fry pan and add some gram dal and whole red peppers and fry slightly.Provided by: www. 84.1 cup gram flour .4 spoons. thin skin. curry leaves and mix well.1 cup Mix well and heat in a fry pan until it becomes soft.FoolzParadize. 83.4 spoons.Take oil and add mustard seeds. 82. 81. Ginger Pickle Grate ginger finely.a pinch Salt .1 cup Sugar .3 cups Grated coconut .Cut the tomato into medium sized pieces.Add salt and heat with constant stirring until the mixture becomes thick.1 large Grated coconut . asafoetida .Add salt.to taste Wash fresh coriander leaves and pick the leaves from the stem.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. 7-cup sweet Milk .Add the other ingredients and grind it in the blender into 56 . ripe) .Cut green chillies and ginger into fine pieces. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. Next day add 1/4 cup of sesame oil and leave it aside.1/2 cup green chillies .red chilli powder . Next day. Lime pickle Fresh lime(large size.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.Add this to cooked dal-rice.Take some ghee in a fry pan and add whole black peppers. add fenugreek seed powder an asafoetida.2 tamarind . add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.
Add salt. Side dish : Tomato ketchup 89.Add fresh coriander leaves.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Beans. Rasam Powder Whole black peppers . Add grated onions. Paruppu podi gram dal .1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Provided by: www.Drop this carefuly into boiling oil and fry till it turns golden brown.5 Roast the above without oil.1/2 Cumin seeds .Deep fry the balls until they turn golden brown.1 toor dal or Pottu kadalai . 57 .1/2 coriander seeds . coconut pieces.Grind into a thick paste. 88. Vegetable Cutlet Vegetables-Potato. salt. Heat 3 spoons oil in a fry pan. 87.Add the ground paste and fry till the raw smell dissappears. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Add thnis to thick curd and keep it aside.Org a thick paste. add urud dal.1 whole red peppers . Take some rice flour and add water to make it into a slightly watery juice.When it splatters.Splatter with mustard and asafoetida. boondi. red chilli powder.1 Toor Dal .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.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. Carrots. add mustard seeds.FoolzParadize. black whole peppers.green peas. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. garam masala powder and ground cinnamon(a pinch).Knead the mixture tightly. and asafoetida. 86. add salt and asafoetida and grind into a very fine powder.
and onion.200 g Gram dal . Next fry it in hot oil. 92.1/4 kg Toor Dal . Add chopped ingredients and fry until onions are brown. chilies. 3/4 cup water.200 g whole black peppers . 91.25 g asafoetida . 1/2 tsp salt. 3 Tbsp of oil.a pinch Dry the above ingredients and grind into a nice powder. Finely chop ginger. the baking powder and mix thoroughly After the batter is prepared. You will get about 20-30 small bondas.FoolzParadize. Bonda with mashed potato Ingredients: -----------1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: ------The filling is prepared as follows: ----------------------------------Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Add potato (now mashed) and fry for 5 minutes. add lemon juice and let cool.1/4 kg Coriander seeds . Remove from heat. Heat oil (about 5 Tbsp) and add mustard seeds. Add carrots. Sambar powder Whole red peppers . coriander leaves. The batter is prepared as follows: ---------------------------------Combine gram flour.Provided by: www. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 .Org 90. make small balls out of the filling and roll them in the batter. peas.
Add Water (about a cup or two). cloves and cardamom and fry for 2-3 minutes. Drop in water. khus-khus. salt and wait until cooked. Add cinnamon. Add salt and start heating oil. Fry until golden brown. Serve. More Kozhambhu Ingredients Yogurt 32 oz. Add garlic + ginger paste and fry for a minute or so. Drop spoonfuls of batter in the hot oil using a large tablespoon.Provided by: www. Let it soak till ready to serve. Add onions and green chilies and fry till onions turn brown. Squeeze out water from the vada and add yogurt.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. wash and soak in water for 4 hours. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely.) 94. If you are using canned or frozen vegetables skip the above step.FoolzParadize. Let the vegetables + turmeric powder cook. 93. Add coconut paste. 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. Add spice according to taste. (Note: Cook on low heat. Add vegetables and fry for about 3 minutes. Beat yogurt with milk. 59 .
Stir in rice powder. This is best done in a microwave. Spread this mixture over the lemons. Heat oil. Half and Half 2 qts. 96. and asafoetida.ened and turned a pale brown. Thicken the Half and Half by simmering over low heat for a long time. Red Chili in a little oil. and methi. Mix thoroughly. if a 60 . Add salt and keep for about 12 hours. Rice or rice powder 1 tsp. 95. Oil 5 tbsp.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. Rose Water To taste (opt. mustard seeds. Chana Daal. Chili powder 5 tsp. Salt 2 tsp. and heat on low until consistent texture is achieved. Ras Malai Ingredients Ricotta Cheese 2 lb. turmeric. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Coconut (grated) 2 tsp. Red Chili powder 1 tsp.Org Coriander seeds 2 tsp. Mustard 1 tsp. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Heat oil and mustard seeds and add to the mixture. Turmeric pinch Hing 1 tsp.Provided by: www. Chana Daal 1 tsp. Methi 1 tsp. Preparation Cut lemons into small pieces and remove the seeds. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Add turmeric and bring to a boil. Cumin seeds. The cheese should have hard.FoolzParadize. Grind the mixture with the coconut and add to the beaten yogurt. Cumin seeds 2 tsp. Add chili powder.) Preparation Mix 1.
Add this at the end to the pulikacchal Mix well so there are no lumps. Warm oil. Thicken until the volume drops to around half of the origi. asafoetida and curry leaves. bay leaf. salt to taste and jaggery. season with mustard seeds first. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. set aside. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. add mustard seeds.FoolzParadize. Heat for a few minutes. cut it into 1 inch squares and add to the hot thickened half and half. Add the remaining 0. After the cheese has been baked. 61 . do it over low heat and stir frequently. 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. Cool for a few hours in the fridge. 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. diced 6 hot green chilles.Provided by: www. chana dal. When dal turns red. chillies. chopped (if using little ones in a bag. when popping add curry leaves. a pinch turmeric. Throw in the ginger. When they start to pop throw in red chillies.5 cup sugar. cardamon pods. When you have a about a small bowl full.nal volume. 97. add tamarind extract carefully. Heat oil. 98. You can add a little fresh water each time to extract the pulp. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. soaked one large onion. add the green chillies and fry. 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.Org microwave is not available. about five) 2 ripe tomatoes.
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. Keep on low heat till it starts to simmer a little. chana dal and asafoetida. add eggplant to tamarind water. Set on stove. Throw in the turmeric. thin it out somewhat and have it as katirikka sambar. 99. add 3 tbsp water and grind slowly into paste. you can make the cooked dal with half toor and half chana dal.Provided by: www. coriander seeds.Org onions and fry till onions become transcluscent. 100. salt and garlic. Now add the coconut paste and its water. Alternately. or pour equal quantity of extract from fresh pulp. In a pan with very little oil roast red chillies. When you can get the aroma of roasted coriander or the red chillies have turned a dark. a little turmeric. Remove from jar and wash it out with water and save this. salt and let cook until eggplant is done but has not lost its shape. Add more chillies if necessary. Take off heat. Remove from heat. in which case you should not cook until mashed. 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 . 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. Throw into blender with coconut.onion gotsu. dark red remove fromheat and let cool. Add a little water if blade gets stuck. Add toma toes and eggplant and fry for another five minutes. Season with spluttering mustard seeds and curry leaves. If using tamarind paste add a cup and half of water.FoolzParadize. Remove a trifle before it gets fully done. In about a cup of water dissolve the tamcon paste. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape.
curry leaves. curry leaves. Mix well and reheat a till it begins to simmer. Add 2 cups water. Add a little tomato paste if handy for color. Throw in cumin seeds. tamarind. in another pan sprinkle a little oil and fry coriander seeds. In a separate pan season with mustard. curry leaves and fry remaining grated coconut until a reddish brown. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. Add water to one inch above level of rice. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. Add turmeric and let it simmer. 63 . urad dal. salt to taste. Takes about 25 mins or so.Org turmeric. Add chickpeas and jaggery/sugar. stir a min or two and then grind in a blender. 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. Add the dal. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.FoolzParadize. salt to taste. red chillies and peppercorns until well roasted. remove carefully and set aside. salt to taste mustard seeds. Pour seasoning on top. Let simmer until bitter gourd are tender. In a little oil. Grind half the fresh coconut and add to cooked plaintanos. When done remove from heat. Add coconut. turmeric. Add the ginger. 102. Warm ghee and roast cashews until a golden.Provided by: www.solid. turmeric and salt. While bitter gourd are cooking. Cook with water well above level of veggies. 101. salt turmeric and pepper added on low heat until plantanos get really done. Add a little more water if not semi. Pour this onto the plaintainos and ericheri is ready. urad dal. cracked pepper. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Blend in cocunut paste into the bitter gourd-tamarind mixture. saute cut bitter gourd and green chillies. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Mix well. Take off stove. mustard. urad dal. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. 1 red chilli.
In oil sprinkle heeng and add red chilies and then green chilies. 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. Dip in syrup by pushing it deep down. Roll it into balls and flatten slightly. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. Then grind cloves. Can place a walnut or pecan in the center immediately after dipping. 2 cups sugar. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Score a circle on the patty with a knife or small cap.FoolzParadize. Make a dough with bisquick and sour cream. Fry everything in oil and then add water and potatoes till tender. 64 .Org 103. Grind coriander seeds and cumin seeds and set aside. then add the other things. Deep fry in crisco or oil on low fire till a med brown. peppercorns and cardamom seeds and set aside. Add spinach and cook covered. Badusha Ingredients 2 cups bisquick. Add fennel seeds and ginger and fry. remove and set aside. sour cream. 104.Provided by: www. 105.
Blend this into a smooth paste. Set aside. Fry for a minute and then add the tomatoes. chopped 3-4 cloves garlic. Fry till the onion turns translucent and the garlic browns. shredded 65 . Fry till the tomatoes turn soft. along with the tamarind and the coconut. garam masala. Tomato Chutney Ingredients 2 medium tomatoes. Goes very well with plain rice or chapati. washed and chopped 1 small onion.Org 106. 107. Now add the spices(red chilli. de-seeded 1 small onion. turmeric and dhania) and fry for half a minute.cover and cook. Heat the rest of the oil and add the chopped garlic and onion. chopped 1 tsp coconut(optional). In oil fry onions. Add the blended paste. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. minced finely 2 clovettes of garlic. 108. sliced 4-5 green chillies. crushed 1 small piece ginger. Mint Chutney Ingredients 1 bunch mint leaves. Then add peppers . choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . turmeric. chili powder and then add tomatoes. Add coriander powder.Provided by: www.FoolzParadize. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. add ginger and garlic. salt and hing and heat through.
idli and plain rice. roasted A small piece ginger 2-3 garlic flakes 1 small onion Juice of 1/2 a lemon Salt to taste Method Blend all the above to a smooth paste adding a little water. shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste Method Heat some oil and add the dhals. methi and red chillies. curry leaves. Moolangi Chutney 66 . one by one. hing. Fry till done. Add this to the coconut and tomato and blend into a smooth paste.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. Can be refrigerated for about 1-2 days.Provided by: www. 111. 109. Blend to a smooth paste using a little water. Add salt to taste. 110. Coconut Chutney Ingredients 2 cups of fresh coconut. Goes well with dosas. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies.FoolzParadize.
Now add the fruit pieces and fry for 5 minutes. 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. dalia. salt to taste and the grated radish.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. 67 . drain and blend into a smooth paste. Open a small can of cubed pineapple and drain the juice from the fruit. green chillies and the ginger. Add the red chilli powder and fry. When it's almost smooth in texture. Immediately add turmeric and fry for half a minute. 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. add the garlic.Provided by: www. tamarind.Set aside. peppercorns. Run the blender for about 3-4 secs. Heat 4 tsp oil and add the mustard seeds. 112. The radish and garlic should be about a qarter mashed up.FoolzParadize. Remove from the blender and season with mustard seeds and curry leaves.
Mix well and serve like a chutney with plain rice/dosa/chapati.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Cut them into large half-rounds. 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. 115. When the mustard crackles. Cook till the gavy thickens and you get a gojju consistency. Now add the shrdded coconut and keep frying for 2 more minutes. Drain and set aside. Fry in 3 tsp oil till well browned. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 .FoolzParadize. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds. Add salt to taste and enough water to cover the vegetable. Fry till done.Provided by: www. Set aside for 1/2 hr. Add the fenugreek and sesame powders and mix well. Cut lengthwise and remove the seeds. jaggery and tamarind. cut into thin rounds. add the minced onion and garlic. Remove from heat and add the hing. Bhindi Gojju Ingredients 1 lb bhendi (okra). Add the fried gourd. Bring to a boil and reduce heat. Heat about 3 tsp oil and add the mustard and curry leaves. roasted and powdered 2 tsps white sesame seeds. 114. Smear salt on them and place a heavy weight on them. This method is used to reduce the bitterness of the vegetable. Now add all the raw dry powders and fry for 2 minutes.
Adjust salt if needed. to a smooth paste. Heat 2 tsp oil and add the mustard seeds. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.Org A small piece of ginger. Add the fried bhendi and stir for 2 minutes. Blend together the rest of the ingredients with the mango without adding any water. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. curry leaves and the hing. Fry till the mustard starts crackling.Mix well. Take it from the fire. This chutney keeps well for over a week when properly stored in the fridge. Hot Mango Chutney Ingredients 3 large sweet mangoes. Remove from blender and store in an airtight container. ginger. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. green chilles. roasted 1/2 tsp coriander seeds. Eat with plain rice and dal. 116. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. 117. Drain. pitted 1 tsp cumin seeds. mash well and set aside to cool. slightly ripened 1 tsp lemon rind. Add the buttermilk and salt to taste(remember that the okra is already salted). minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 .Provided by: www. 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. Sweet Mango Chutney Ingredients 3 large mangoes. Add some water if the gojju is too thick.FoolzParadize.
it should keep well for more than a week.FoolzParadize. mash well and set aside. 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.Provided by: www. Store in an airtight container. Roast the methi. Put in the chopped ingredients and continue boiling. since no water is used in making this dish. roasted finely 1 tsp mustard seeds. Heat the remaining oil and add the hing and mustard. Store it in airtight containers in the fridge. saunf. Put in the chopped ingredients. add the ground masala and fry till the masala turns color. Bring to a boil and boil till the juice is thick. salt to taste. Add the mango. But if you are of the impatient kind. Remove from heat and let it cool to room temperature. This is how powders are traditionally made. In a pan. Bottle when cool.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. Set aside. 118. Bring to a boil on a low flame. go ahead and use the coffee grinder but make sure that the powder is a little coarse. lime rinds and lime juice. green chillies and remaining garlic. If boiled and cooled well. Chop the ginger. salt to taste and tamarind juice. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. 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. powdered masala. Drain. jaggery. add the ginger and green chillies and fry for about 1-2 minutes. cumin and coriander seeds and crush coarsely using a mortar and pestle. Soak the tamarind in some hot water and extract the juice. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. 70 . When the mustard crackles. When the mustard crackles.
120. 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.FoolzParadize. 119. Make the dressing by combining the green chillies. you can substitute with white. salad oil and coconut. ordinary onions) 1 1/2 teaspoon of garlic. minced A pinch of hing (asoefetida) dissolved in 2-3 tsp water 4 tsps salad oil 1/2 tsp red chilli powder Salt to taste For seasoning: 1/2 tsp mustard seeds 1 sprig curry leaves 1-2 tsp oil for seasoning Method Grate the mango and set aside. dissolved in milk 2-3 green onions (scallions). chopped finely (If you cannot find green onions.combine the chapati atta .Org Should keep for about a week. Gobi Manchurian Ingredients 1 small Cauliflower. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. green chillies and salt. Mix the dressing with the grated mango.Provided by: www. 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. 71 . salt. rice flour. Season with mustard and curry leaves. Crush together the coconut. fresh 8 gren chillies. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . red chilli powder. chopped finely A pinch of saffron (or red coloring).
The mixture will start to thicken.Provided by: www. chopped.FoolzParadize. salt to taste.. It all depends on how you like to eat the Cauliflower manchurian. If you desire. Some mixed frozen vegetables like beans.. add the red chilli powder 72 . 2 tsp of coconut. to make a smooth paste. The minute it starts turning brown. 1 cup of cauliflower flowerets.. cinnamon and cardommom. Keep aside.. add some oil and when it smokes add the remaining garlic and ginger paste. In a open pan.. salt. When onions are browned properly. add the chopped corainder leaves and stir for 20 seconds. 1 1/2 tsp red chilli powder. 1 tablespoon garlic/ginger paste. a few cloves. ginger and coriander in the blender.soft or crispy. Ghee or melted butter for frying. 1/2 an onion. carrots and green peas.. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion.. But this will turn the cauliflower soggy. soy sauce.Org 1/2 cup cornflour. Bring down the heat and then add the cornflour-water paste and the red coloring.. add the chopped onions and fry only till they start becoming translucent. Now add the chopped garlic and green chilli paste and fry for a minute. garlic.sliced fine. Fry the onions in a the ghee or melted butter. coconut. 121.. A few sticks of cinammon.keep on stirring on low heat and when the mixture turns thick enough. 2 flakes garlic. drain and set aside.. you can add the cauliflower when the mixture is in the pan itself in the last stage. boiled A bunch of coriander leaves.baking powder. 3-4 green chillies. Dip the cauliflower flowerets in this batter and deep fry in oil. a few cardommom seeds. The leaves should not lose thier color. Also add the cloves. Mix well with water. turmeric powder and 1 tablespoon green chilli paste. 1 inch piece ginger. Take this mixture from the heat and pour it onto the fried caulilower. Vegetable Pulao Ingredients 3 cups of rice. 1 tsp chilli powder. shredded 3 medium onions. till you get the consistency of thin batter. Add the soy souce and stir for a minute.
122. chopped finely 1 tablespoon cashewnuts. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. but do not add excess water as it will ruin the pulao. Now add the peas. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. 123. washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 . crushed finely 1 small piece of ginger. Now add all the vegetables. When the vegetables are done. Fry till the onions turn transparent. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . salt to taste and the blended masala. transfer the vegeables to a big mixing dish.Org and fry for 30-45 seconds. Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes. When it browns.Provided by: www. Cook on low heat till the peas are cooked. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). cloves and onions. Keep sprinkling water periodically to speeden up the process. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.FoolzParadize.including the cauliflower and sprinkle some water on it. Serve with Raita. crushed finely 1-2 cloves 1 small piece cinnamon. Mix in the cooked rice and heat through. jeera.It is heated again to let the salt spread across the dish. add all the boiled rice. cashewnuts and the coriander leaves and mix well. cut into large pieces 1 1/2 cup raw rice. cinammon. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. add the cardamoms. Eat when hot with a vegetable or meat side dish.
urad dal and channa dal. add the brinjal pieces and fry till the brinjal is done. Powder them using a coffee grinder and set aside. turmeric.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. Bring to a boil and remove.Provided by: www. When the seasoning is almost done. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . cinammon. green chillies. Add the powdered masala and mix.cloves. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. Add salt to taste. Mix this with the cooked rice and heat through. Heat the ghee in a pan and add the mustard seeds. Serve hot. Now add the buttermilk and mix well. cumin. Store in a airtight container.FoolzParadize. 124. red chilli. 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. coriander and peppercorns.
chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. Add the tamarind juice to the above rice/dal/vegetables and mix well. 126. potatoes. channa dal. curry leaves. 75 . peanuts. green beans.Provided by: www. pepper. Set aside.etc) 4 green chillies. urad dal and channa dal. cashewnuts.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. asoefetida.add it to the rice mixture and add salt to taste. 1/2 tsp channa dal. Powder to a fine powder using a coffee grinder and set aside. 2 tsp sesame seeds. cumin. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts.Org 1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. When the seasoning is ready. Set aside. Mix in the coconut gratings and powder once again. 1 tsp mustard. 1 sprig curry leaves. 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. green chillies. 6 red chillies.FoolzParadize. Roast the coriander. Heat some oil and add the remaining musatard seeds. shelled and skinned 2 tsp mustard seeds 12 red chillies 4 tsps white sesame seeds 2 sprigs curry leaves 2 tsp urad dal(black gram dal) 1 tsp channa dal( bengal gram dal) 8 tsp oil or ghee 1 1/2 cups thick tamarind juice 1 small piece jaggery or 1 tsp sugar 2 tsp cumin seeds Method Roast the coconut and set aside. Heat the ghee and add the mustard. red chillies. Mix in the bisi bhele huli anna powder. urad dal.
red chillies dals and curry leaves. Now add the powdered masala and simmer till you get a sticky masala. chopped finely 2 medium sized onions. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard.Org sesame seeds and curry leaves. Heat through and serve hot with rice and dal. Mix well. add the tamarind juice and salt/jaggery. 128. Fry till the mustard crackles. Mix this with plain cooked rice to get puliyogare or tamarind rice. 127. 76 . Add salt to taste. Now add the onions and fry till the onions turn translucent and start turning brown. The liquid will start boiling. You can add extra tamarind juice and mix if you need the dish to be more sour. Add the shredded coconut and the hing and mix well.Provided by: www. Add the cabbage. Add salt to taste. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. When the seeds start crackling. chopped finely 1 tsp urad dal 1 tsp channa dal 5-6 dry red chillies 1 tsp mustard seeds 1 sprig curry leaves 2 tablespoon coconut. Heat through and serve. This will keep well for a month in a airtight container if refrigerated.FoolzParadize. Heat through and cool. Cabbage Upkari Ingredients 1 small cabbage. 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.
cumin powder and dhania powder and stir for 5 mins. Now add the garam masala powder and mix well. poppy seeds. Drain and set aside. Grind the coconut. 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. Fry the potatoes in hot oil till they turn slightly brown.Provided by: www.Org 129. Add chilli powder.FoolzParadize. Fry till the oil seperates. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Eat with chapathi/nan. ginger and green chillies to a paste. salt and the fried potatoes. 130. Garnish with the chopped coriander leaves. cardamon. Add the paste to the onions. Heat oil in a shallow pan and fry the onions to light brown. Add the yoghurt . shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . 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. Peel them and prick the potatoes with a fork.
washed 1 large onion .Add the boiled vegetables. turmeric and the coconut paste to the buttermilk. Stuff each bhendi with this masala and keep the remaining aside. Now add the chopped coriander leaves. chopped and roasted 78 . add the cumin seeds and when they splutter add the sliced onions. Season with mustard. take off the stovetop and sprinkle the lemon juice.Mix well. Heat hot with plain rice. 132.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. Bharva Bhindi Ingredients 1 lb Bhendi. add the remaining masala and the bhendi pieces. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . Heat the remaining oil.FoolzParadize.Keep stirring continously. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. 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. Serve hot with chapati/rice and dal. curry leaves. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Heat on a low flame till the buttermilk mixture reaches a thick texture.Provided by: www. hing . 131. cumin and red chillies in hot oil. Keep turning occassionally. When the onions start browning. chopped finely Method Add the salt. Not more than a minute. When the bhendi is done.
Add the chopped coriander leaves and some water to get 79 . roasted 1 tsp cloves. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals.FoolzParadize. roasted groundnuts powdered coarsely 3 tbsp. Heat the remaining oil and add the chopped onion. Mash the baigan and add the salt to it. chopped and roasted salt to taste 2-3 tbsp. Add the baigan and mix well.Org 3 tbsp. grated fresh coconut. roasted 2 tsp red chilli powder. 133. Add some water. Fry till the onions turns translucent. roasted and powdered 1 small bunch coriander leaves. Heat oil in a heavy or non-stick pan. Any mixture which is remaining can be now added to cover the vegetable. slide in the brinjals slowly. Stuff some of this mixture into each slit of the brinjals. Rub them with some curd and salt and set aside. Now add all the spices and the sugar and fry for a minute. Simmer till the vegetable is tender and done. Now add the peas and fry for a couple of minutes. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. cumin seeds wait to splutter. Mix all the roasted masala in the blender with some curd to make a smooth filling. Make 2 slits to form a cross. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). 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. Take it out of the oven and peel it. add the mustard. chopped finely 4 green chillies. This will take around 30-45 minutes at 400 deg F.
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. Mix in some water if necessary. Drain and keep aside. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.Org a thick consistency. Blend together the onions.FoolzParadize. Seal the edges and shape into stuffed rounds. Add the pureed tomatoes and the masala powders. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. mash and add salt to taste.Provided by: www. You can also add some malai to thicken it some more. Heat through. potatoes 2 heaped tablespoons each of crumbled paneer.crushed 1 inch ginger.crushed 3 large tomatoes. 134. Mix all the other ingredients for the kofta into a paste. Peel.chopped 3 flakes garlic. Add the sugar and the ground peanuts. 80 . 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.Mix well. 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. Keep aside. The gravy will begin to thicken. Deep fry each kofta till golden brown.
mix the paneer and sugar and shape it into flat balls. wrap it properly and refrigerate it overnight. Pour it onto a cotton/muslin cloth and tie it with a tight knot. They should become spongy. 135. In the meantime. add the vinegar and wait for the milk to curdle completely. The koftas should be put in just before eating the dish or else they will turn soggy. Drain and store in the frezer. 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. add the koftas. Bring the water and sugar to a boil to yield sugar syrup. Take it off the fire and let it sit for 10 minutes. When cool. 81 . 136. Heat through and serve. mix together the confectioner's sugar and cheese. Insert the balls one by one in the syrup and warm them up.The syrup should not be too thick.FoolzParadize. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. 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. Cut into cubes and deep fry in hot oil.shape it into a large rectangular block. When all the water is drained from the paneer. When it's boiling.Provided by: www.Org When the g ravy comes to a boil. Take it out and let it cool. If you are using paneer.transfer it into another piece of paper/cloth. boil the half and half with the rose water. shape into small flat balls.
Cook stirring continuously till a soft lump is formed. Store in airtight jars. Coconut Laddoo Ingredients 1 can condensed milk 2 cups of dessicated coconut 1 tablespoon sugar Method Mix the condensed milk and the coconut in a bowl. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Apply the silver foil. Add the cooked balls to the half and half. Roll each laddoo in a little dessicated coconut. Cook on slow to medium heat. 139. Spread on a clean greased worksurface. Roll lightly with a rolling pin.Provided by: www. You can either chill it or serve it at room temperature. Mix well. Cool. Shape into laddoos(small round balls). Use as little water as possible when blending. Add the cardamom and nuts to the half and half. In a heavy saucepan put sugar and paste. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Let it stay immersed for about 1 hr. 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 . 138. Add the sugar and stir on a low flame for about 4 minutes. Set aside till the mixture has slightly cooled down.Org Set aside. Add ghee and cardamom powder and mix well. to 1/8" thickness.FoolzParadize. ghee 1/2 tsp. cut into diamond shaped burfis. 137.
Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Roast the rava in the 2 tbsp ghee till light golden in colour.cloves nutmeg and saffron. Add the powdered cardamoms. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Serve hot. 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.fry the cashewnuts and raisins. 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. Add to the rava-sugar mixture.roasted rava and cardamom and powder fine in a dry grinder. Mix well. Mix the sugar. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Heat the remaining ghee. 83 . Add the cooked rice and dhal. Strain the jaggery to remove the dirt. 140. Put the syrup once more on the heat and stir till it becomes slightly sticky.Provided by: www. Heat the 4 tbsp ghee. Fry the cashewnuts and raisins and add t o the pongal. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms .FoolzParadize. Shape into tight laddoos(small round balls).
Hot and Sour Tomato Pickle Ingredients 1 lb. Eat when cooled down to room temperature. Strain the mixture through a muslin cloth to remove all liquid. If you use low-fat cheese and milk and cut down on the sugar. 143. Heat the oil and add the remaining mustard. red chillies and 3/4 of the mustard. Strain the mango pulp in a similar way to remove most of the liquid. 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. Mix in the strained mango pulp and the cardamom powder. Blend together the garlic. with a little vinegar.Provided by: www. ginger. you have a very low-calorie delicious and nutritious dessert.FoolzParadize. add the fenugreek. Serve in individual dessert bowls topped with pistachios and dry fruits. 84 . Pour into a large container and chill in the refridgerator for about 3-4 hrs. Transfer to a open flat dish and top with sliced almonds and cashewnuts.Leave for about 2 hours. green tomatoes(Red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil Salt to taste Method Slice the tomaotes. This will serve 2 people. 142. When the mustard crackles. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. smear turmeric and salt on them and soak them in 1 cup vinegar.
Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 .FoolzParadize. When the pickle is almost done. Will keep for a year. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. Powder to a fine powder using a coffee grinder and use as required. Take it off the heat and let it cool. You can make a larger quantity of this by using the above ingredients in the same ratio. 144. Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic. Store in a clean bottle. Stir continuously as the mixture comes to a boil.Provided by: www. the oil begins to float at the top.Org Add the tomatoes and the remaining vinegar. 146. You can make a larger quantity of this by using the above ingredients in the same ratio. 145. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic. This will keep well for months in a airtight container.
This will keep for months if stored in an airtight container. 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. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. pepper. Bring it to a boil on a low flame. tomato.Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . 147. Use as required. 148. Mix together the water.Provided by: www. Season with mustard. The coriander and cumin powders must be freshly ground. Garnish with chopped coriander.FoolzParadize. Eat when hot with plain rice. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. curry leaves and cumin in ghee. Pepper Rasam Ingredients 1 small tomato.salt sugar(jaggery) and tamarind juice. hing.
Add salt to taste. red chili and turmeric and fry for a minute.FoolzParadize. put it back on the stove and heat for approximately 4-5 minutes. Add hing and serve hot with chapatis or white rice. Now add the besan and keep frying for 2 minutes. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Now add the lime/tamarind juice and heat through till it boils. coriander and green chillies. Blend to a smooth paste. 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.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. green beans 7-8 green chillies 87 . Roast in a little oil.Provided by: www. When they crackle. Cannot be re-heated on direct fire. Add salt and heat on a low flame till the buttermilk reaches room temperature.jeera. Take it from the fire and set aside. Delicious when eaten with hot plain rice. Add the tomatoes and the coriander and some water to get a liquid consistency. Heat some oil and add the mustard and curry leaves. one by one. Set aside. the coconut. add the onions and fry till they turn brown. the remaining turmeric. Season it with mustard seeds and curry leaves. 150. Add water if the buttermilk is too thick. 149. 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 this coconut paste to the warm buttermilk. Add the cumin-dhania.
add all the other seasoning ingredients except the red chilli. When the cumin is slightly fried. Adjust the salt if necessary. Remove from heat and add the boiled dal/tomato to this.cayote etc can also be used for this preparation. chopped For seasoning: 1 small onion.FoolzParadize. washed and drained 2 tomatoes. 151. Blend together the coconut and green chillies. turmeric and dhania. Set aside. Drain and set aside. Other vegetables like eggplant. medium sized.Provided by: www. Add this paste to the buttermilk and mix well. Add the cumin and mustard. Add salt to taste. In a saucepan. shredded 1 tsp mustard seeds 1/2 tsp cumin seeds 1 sprig curry leaves 2 tsp oil for seasoning Method Cut the beans into longish pieces. Boil in a little water till done. Add the chopped coriander leaves. Bring to a boil on a low flame. Dhal Makhani Ingredients 1 1/2 cups toor dal. Add 1 cup of water. Fry till the onion starts turning color.cucumber. Now add the powders and fry for a minute. cumin and curry leaves. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies.Org 1 cup fresh coconut. Mix well. Season with mustard. Dilute with some water if needed. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. prepare the seasoning by heating the butter. 88 . chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add the beans and salt to taste.
Turmeric powder 1/2 tsp.Provided by: www. Chopped green coriander 1 tbsp. 4. 8-10 nos. Keep the steamer ready on the flame. Whisk well to remove all lumps. Grease a dhokla mold or a shallow cake tin with a little oil. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. Add beaten Yogurt and warm water. Oil 2 tbsp. 152.Take gram flour in a bowl. 3. Fresh grated coconut ½ cup Lemon 1 no. When the seeds begin to crackle. Heat oil in a small pan. 153. - Salt 1. Wash and soak urad dal for 6 hours. 2. 9. Mustard seeds 1 tsp. In a small bowl take one teaspoon of soda bi-carb. Make a paste of ginger and green chilies. Serve hot with rotis or plain rice. remove and pour over the dhoklas.Org Bring it to a boil and remove. ¼ cup 1 tsp. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. The mixture should have a thick consistency. 89 . 5. 6. 8. Add mustard seeds. 1 teaspoon oil and juice of 1 lemon. Chopped ginger 1 tbsp. Cool for sometime. Salt As per taste 1. Pour the batter into the greased mold and steam for 10-12 minutes. Mix well and add this to the Gram flour mixture. Cut into squares and arrange in a serving platter/bowl.FoolzParadize. Add salt and cover it and leave it to ferment for 3-4 hours. Serve garnished with chopped green coriander leaves and grated coconut. Soda bi-carb 1 tsp. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning. 7. Dhokla Gram flour 200gms.
Add cumin seeds. Wash and cut tomatoes into quarters 2. 3. 154. Chopped garlic 1 tbsp. Bay leaf 2 no. As per taste . Serve hot. 155. Shape into a ball and make a hole with the thumb in the center like a doughnut. Cook tomatoes with chopped ginger. Chopped ginger 1 tbsp. curry leaves. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Cumin seeds 1 tsp. garlic.FoolzParadize. 2. Salt As per taste 1. Chopped green coriander 1 tbsp.Provided by: www. Dry mint leaves on a hot griddle and then powder. Heat oil in a pan. Heat oil in a Kadhai. Grind into a fine paste. 90 250 gms. Add strained tomato liquid and season with salt. 7.Org 2. Whole garam masala 1 tbsp. Serve hot with Sambhar and Coconut chutney. Wet your palms and take batter into the palms. 4. Oil 1 tbsp. add sugar if it is very sour. Strain the mixture with a soup strainer. 1 cup 3 tbsp. 5. green chilies cut into two and Whole Garam masala. Bring to a boil. 6. let them crackle. Bring it to a boil. asafetida. Sugar (optional) 1 tbsp. Tomato Soup Tomatoes 600 gms. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Sieve flour. 6. 7. Add 5 cups of water and bayleaf. 3. Add salt. 5. Green chili 2 no. Deep fry the vadas in medium hot oil until golden brown and crisp. This is now called a vada. cumin seeds and crushed peppercorns to the batter and mix well. 4. garnished with chopped green coriander leaves.
add water to make a semi hard dough. As per taste 1. 4. Drain out excess moisture. Knead well. Mix powdered mustard seeds. Pour oil on top and shake the bottle well. Repeat the same on the other side. 3 tbsp. 3. salt and mint powder. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 12 no.Org 3. 4 tbsp. 7. 2 tbsp. 3. Slit green chilies and cut them into half inch long pieces. 6. 5. 2 tsp. on moderate heat for 3 minutes. 157. 5. cover and keep aside for 10 minutes. Transfer this to a sterilized glass bottle or an earthenware jar. Note: This pickle can be enjoyed within 5-6 days of preparation also. Grind fenugreek seeds. 2. 156. 350 mls. Mix flour. Cut raw mangoes into half. remove seed and then cut ¾th inch sized pieces. turmeric powder and salt with green chili and lime pieces.FoolzParadize. Cut limes into eight pieces. 4. Apply turmeric powder and salt. 2 tsp. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Cook on low heat till golden brown.Provided by: www. 3 tbsp. Grind mustard seeds to a coarse powder. Roll out each portion with a rolling pin to approximately six inch diameter. As per taste 1. 400 mls. 8. 2. Turn it and smear half a table spoon of oil on paratha. Serve hot with Dal Pakhtooni or curry of your choice. Divide into 8 equal portions. rub nicely and then keep it for half an hour. 4 tbsp. fennel seeds and mustard seeds to a coarse 91 . Cook rolled portion (paratha) on a Tawa (griddle plate).
Keep in refrigerator for another half an hour. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Add half a cup of water and again bring it to a boil. make balls and press between your palms to flatten them. garnished with sliced pistachio nuts.FoolzParadize. 3. Cook for another 3 minutes. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. bring it to a boil. 6. This is to ensure that the mango pieces are always in contact with the oil. Note: In most of the Indian pickles. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 5. Now take milk in a heavy bottomed pan. Remove from the flame and refrigerate for an hour. 4 tbsp. 2. 4. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. Mix fenugreek seeds. 1 tbsp. Mix thoroughly. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. 7. 159. 6. 7. 158. remove and let it cool. Put this into an earthenware jar and pour the remaining mustard oil. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 8. Heat mustard oil until smoking point. Dissolve 500 gms. 4. add 2 tablespoons flour and make a dough. 2 ltrs. Keep aside. Serve cold. reduce the flame. 1 kg.Org powder. Divide it into 12 equal portions. sugar in the same quantity of water. 5. Squeeze the rasmalai and put them into chilled milk. fennel and mustard powder with red chili powder.Provided by: www. 1. Simmer until it is reduced to a thick consistency. bring it to a boil and add rest of the flour dissolved in water. of water. 9. salt and oil are used as preservatives. Knead and mash Chhena. stir continuously. 92 .
1. 161. 3. Prepare sugar syrup with equal quantity of sugar and water. soda and Yogurt. take some stiff cloth and make a 3 mm hole in the center. Basoondi Milk 2 ltrs. 6. Green cardamom powder ½ tsp. Heat Ghee in a Kadhai. 2. Add green cardamom powder and cook it for 20-25 minutes. 4. 5. Simmer and reduce it to get a thick consistency. Cook it from both sides. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. add a little water if required and make it into a pouring consistency. 1. 5. Mix flour. Bring it to a boil. Sugar 200 gms. Pour into a serving dish and serve cold 93 . Add charoli seeds and sugar. Add green cardamom powder . Tip: For jalebi cloth. ½ tsp. Charoli seeds 25 gms. a few drops 1 tsp. 3. 2. Mix it.FoolzParadize. optional 500 gms. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Stir continuously to avoid milk sticking to the bottom of the pan. Cook on a slow fire for 10 minutes. Leave it overnight to ferment.Provided by: www. Add some water and make a batter. Heat milk in a thick bottomed pan. Remove and keep it in sugar syrup for at least 5 minutes before serving. 4.Org 160.
1 cup powdered jaggery. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.place a ball of poornam on it.Add water and steam in pressure cooker.FoolzParadize.Turn over until both sides are cooked well.Heat a griddle.little(1 spoon) Steam moong dal and gram dal in a pressure cooker. Sweet pongal Sakkarai Pongal Take rice. Add cardomom powder. grated coconut in ghee and add this to the mixture and stir well.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. 164.Make it tghick by heating in low heat for a little while. raisins. gram dal in the ratio 2:2:1. 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.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.Provided by: www.Add jaggery.Roast some cashews in ghee and add it to the mixture.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Make this into round balls.1.Then take even sized balls of this and shape it into a hollow hemisphere. mix well and pat it again. 94 .1 Gran dal . Roast cashewnuts.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. put the poli and add a spoon of ghee around it. grated coconut. water 1 Heat water to boil. 1/4 kg sugar. Add the liquid part of this juice (which will be at the top) to cooked mixture. moongdal. Add the cooked dal mixture and heat for a little while.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165. Inner stuffing(Poornam): Mix 1 cup grated coconut.1 Powdered jaggery . Cover and keep aside for 1/2 hour. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Kozhukkattai Outer cover: Rice flour . 166. cardomom and grind. Poli Poornam:Boil gram-dal until half-cooked and drain the water.Org 162.Add some extra ghee while serving. 163. Dal payasam Moong dal .
omam paste 2 tsp. 169. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste.1 tsp. Take a ball of this paste and pat it on a plastic sheet of paper . salt . Deep fry this in oil. a pinch of baking soda and mix until bubbles appear. asafoetida .1 tsp.Provided by: www. cumin seeds . 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.Drain the water completely. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. 95 . 4 tsp sesame seeds.2 tsps Ghee .FoolzParadize. rice flour . so that it becomes semi-circular in shape. Place 2 tsp of the poornam on this and fold it sealing on the sides. 2 tsp red chilli powder.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. You can decorate it on top with grated coconut. urud flour . Deep fry these in boiling oil. Mix gram flour 500g.Org Take maida:rawa in the ratio 1:1. Thattai Soak 4 tsp of gram dal for one hour. salt. Add little water so that the mixture becomes a solid paste.1/2 tsp. Make very small balls using this flour and deep fry in oil.1 tsp sesame seeds. 1/2 tsp asafoetida.3 tsp. 1 tsp salt. to the rice flour and mix well. Add 1 cup grated coconut. red chillie powder . 167.2 tsp asafoetida .4 tsp.200 g red chillie powder . To 100g of ghee add a pinch of salt. 2 tsp ghee. ghee-2 tsp. Slightly heat the rice flour in a dry pan.300 g Rice flour . Repeat the procedure with all the balls. add a pinch of salt. Slightly dry roast 500 g of rice flour. 171. Make this flour into even sized balls and roll in the form of pooris or chappathis. add minimum water and knead tightly. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. Ribbon Murukku Gram flour .Add the soaked dal and minimum water to this and make into a thick paste. Turn over until it is fully cooked and crisp. 170. 168. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes.. each 1/4 kg. Deep fry this in oil and when it it cooked.4 tsp. grated coconut . Make this into uniform balls and flatten it lightly on both sides. sesame seeds .1 tsp salt . Add other ingredients and mix well. Make it thin. Seedai rice flour-500g.1 cup. 2 tsp ghee and 1/2 tsp asafoetida and mix well.
add milk.FoolzParadize. Keep aside. 5. For boondi: 1. 96 . 2.Add colour and boil till sticky but no thread has formed.Strain and return to fire. milk 1/2 tsp.Org 172.4 tsp. sesame seeds . milk few drops saffron (kesri) colour Method For syrup: 1. 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. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. Thenkuzhal Rice flour . 6. 173.Boil for 5 minutes till scum forms on top. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku .each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. urud powder . 3.250g. cumin seeds.When sugar dissolves. 4. Urud powder Dry roast urud dal and grind into a very nice powder.Provided by: www.Put sugar and water in a vessel and boil.Mix flour and milk to a smooth batter.Add cardamom powder and mix.
When you touch water and then the jaggery. Sprinkle few tsp. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. 7.Shape in laddoos with moist palms. add flour. urud dal.Cool and keep open to dry. 3. hot water over it.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1.Hold strainer on top with one hand.sp.sp cumin seeds-1/2 t.Heat oil in a thick bottom pan. it will roll into a boll.Stir with another strainer and remove when light golden.With the other pour some batter all over the holes. 2/3 cup water. Put chana dal. Leave for 15 minutes. 11.sp mustard seeds-1/2 t. 8.Drain any excess syrup. cumin seeds. little salt. coriander leaves nicely. When steam comes.Provided by: www.sp oil-4 t. 5. before storing in containers. Powder elaichi and add ghee before bringing down. 174. 10.Tap gently till all batter has fallen into hot ghee. 3. Repeat for remaining batter.Spread in a large plate.Cover and keep for 5 minutes.sp Urud dal-1 t. stop and bring down. 6. 1 big spoon oil.FoolzParadize. 12.Cut the brinjals into 2 inch pieces. turmuric powder-1/2 t. Mix the batter.Keep aside. chana dal--1 t. 9. 4.Heat ghee in a heavy frying pan.Immerse boondi in syrup. 13. 2. ginger.sp. keep in sim and cook till it sweats. Then stuff and steam kozhakattai in cooker.sp.Org 2. 175.First make a paste of green chillies. it should not stick. rice flour allow water to boil. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. 97 .
Tastes good with white rice and ghee. 9. 5. 6. the curry is ready. 176. Then you can add peas and the fried potatoes. 5.fried in oil Method 1. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. put the tamarind juice.Sprinkle the coriander leaves and serve. 7. 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 . 4.Provided by: www. 4. together with a little water. 8. Allow to splutter. 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 .After 5 or 6 minutes.Let it cook till you get a nice aroma and it should thicken.Take rice which should be boiled well before and let it cool. 7.FoolzParadize.Grind coriander leaves. 6.Close the pan again. 10.Org mustard seeds. salt and turmuric. green chilies. add garam masala and ginger and garlic paste. mint leaves. 8. 3.Put the brinjal pieces.After the brinjals are half cooked.Fry till oil seperates then add the ground ingredients with a little water.Then you add the masala and stir well till the masala has spread out on the rice. with a plate. 177.Serve hot with any veg or non-veg dish.Fry onions till golden brown. Keep aside. 2.Add salt to taste. ginger-coriander paste in the brinjal pieces and mix well. Green Pulao Ingredients One bunch of fresh coriander leaves. Put some water in the plate.Fry them for a while and cover the pan. Add red chillies and fry nicely. but stir it frequently.
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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
102 . Salt to taste Oil to deep fry Mix the two dals and soak for 1. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. Note: You can adjust the amount of tamarind extract according to your taste.half inch stick Cloves -. Nutmeg Powder -. onion.1 tsp. Serve with Verusanagapappu Pacchadi or plain yoghurt.Org asafoetida. sliced green chiles and tamarind extract.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Stir well. Masala Vada Cooking time: 30 minutes (with soaking time of 1. nutmeg powder. do not add any water). Garlic -. garlic. Chopped Onion -.Provided by: www. Mix well. Crush cinnamon stick and cloves into powder and add to the paste. Mix thoroughly.1 tsp. ginger and green chili.1/4 tsp.1/2 cup Chopped Green Chili -. Ginger Paste -.1 tsp. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. Remove from heat. Drain water from the soaked soal. Add coriander seeds powder. 182. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.1 tsp.1 cup Split Green Gram (moong dal) -.1/4 cup Cinnamon -.5 hours.3 Coriander Seeds Powder (dhaniya powder) -. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.FoolzParadize.
1 cup Chopped Ginger -. You shouldn't use an implement to spread the batter.fistful Crushed Cashew nuts -. It should spread on its own.1 tsp Oil for cooking Salt to taste Mix everything except oil.1/2 cup Moida -. Allam Pacchadi (ginger pickle) goes well with this dish 184. It is a great snack.5 tsp) Chopped Fresh Coconut -.2 (about 1. sesame seeds 60 g. grated coconut 60 g.1/4 cup Semolina (Bombay Ravva) -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g. Add enough amount of water and mix well such that when you pour batter on the frying pan.1 inch piece Chopped Coriander -. gram flour 120 g. poppy seeds 103 .FoolzParadize.Org 183.2 tbsp (very small pieces) Cumin Seeds -.Provided by: www.1 cup Rice flour -. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.15 Finely Chopped Green Chilies -.
Khatti Arvi Ka Saalan Serves: Four 104 . Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Add potatoes and stir-fry for five minutes. Stir for some time. Lower the heat. Add salt. Check the seasoning and remove from heat. 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. Stir well. Heat oil in a kadai or wok and season with mustard seeds. bidari paratha or puri. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.Provided by: www. Roast the grated coconut. long pieces and deep fry in hot oil till brown and crisp. 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. coriander leaves. Add the ginger paste and garlic paste. cummin powder. Blanch in salted boiling water until al dente (almost cooked.Org a pinch of sugar salt and chilli powder to taste 100 g. 185. yellow chilli powder and salt. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. 60 ml. asafoetida. hot oil and enough water. chopped fine a marble sized ball of tamarind. Drain and keep aside. garnish with pomegranate and serve with tandoori paratha. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Seal the edges with a little water. 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. sesame seeds and poppy seeds and grind to a powder. strained 800 g cauliflower. Sprinkle amchur powder. Add sugar. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Stir well. pepper powder and kasuri methi. Add tamarind pulp and black masala powder and mix well. Then add fenugreek and stir for a few seconds. Uncover and increase to medium heat. 186. Keep it aside. Cover and cook (for about six minutes) until al dente. salt. strained 10 g garlic paste. Knead to a stiff dough. Remove from oil and store in an airtight container. Cut into three cm. add curry leaves.FoolzParadize. Wash in running water. Add cauliflower. When they crackle. drain and keep aside. To serve:Remove to a serving dish. Stir-fry until the moisture evaporates. but not soft and squishy).5 g) fresh black pepper powder.
Add salt and three cups water. julienned 1 1/2 tsp (7 g) coriander powder 1 tsp (5 g) chilli powder Salt to taste 2 tbs (30 ml) tamarind pulp 15 g jaggery. add arvi and jaggery. Lower the heat. Bring it to a boil again. Remove and adjust the seasoning. 187. peel and quarter lengthwise and reserve in a panful of water. Stir until the seeds begin to crackle. To serve: Remove to a serving bowl and serve with steamed rice. Stir-fry until the oil floats on top. Bring it to a boil. crushed 105 .Provided by: www. Add garlic and saut over medium heat until light brown. cummin seeds. When cool.FoolzParadize. Drain. Add lemon juice and bring to a boil again. Stir for a minute. simmer. Add tomato puree. 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. 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. until the gravy reaches thin sauce consistency. For the filling: 150 g paneer. 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.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 curry leaves. urad dal and whole red chillies. tamarind pulp. Grate the jaggery and reserve in three tbs water. Add mustard seeds. chilli powder and turmeric powder. Heat oil in a pan. stirring occasionally. Lower the heat. Add onions and saut until golden.
Put enough water in a pan. ginger paste. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). peel and roughly chop the onions. to drive off excess moisture. Grind all these ingredients. increase heat to medium. jaggery. Arrange on a tilting tray and keep aside for at least an hour. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. Spray with pam. Stir over medium heat until they begin to crackle. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. tomato. mustard seeds and fenugreek seeds. and cook with lid off. use nonstick pan. Drain and keep aside. Make sure all liquid is driven off. including stem. whatever you do to nonstick yourself. tumeric with the yogurt in A small bowl. mix well and divide into 12 equal portions. Hold the onions with tongs and roast them directly over the flame until the skin is charred. and turmeric powder. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. turn off heat and sprinkle with garam masala and reamaining cilantro. groundnuts. Pour over the paste. ginger. and cut cauliflower into 1 inch flowerets. 188. Dry roast the coconut. Cover with foil. with 1/4th cup water to fine paste. Cool. green chili. Put a portion of the filling into each of the blanched bitter gourds. Remove and uncover. Arrange them in a greased roasting tray with the slit side on top. Combine chili powder. drain. corriander powder and chilli powder to the paste and mix well. ginger.Provided by: www.Add paneer. Add salt. for another 5-6 minutes. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. (Keep the bitter gourds overnight if you prefer them to be even less bitter). use a little water. garlic paste. 106 .FoolzParadize. Add the bitter gourds and blanch them until soft.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. Put Cauliflower into pan then pour spices over the top. To prepare the filling: Remove the brown skin and roughly chop the coconut. basting at regular intervals. Stir in half the cilantro leaves. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Stir and bring to a boil. Add curry leaves and stir. except paneer. Remove the seeds and rub with salt.
5 tsp. 4 servings.10 Water -.Provided by: www. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. Sugar -. Garam Masala 5 tsp coriander seeds 1 Tbsp. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.0.1 tsp. Curry Leaves -. black cardamom pods. Move them around for two minutes. Oil -.0.1 tsp. cloves. 1 oz. turmeric powder. Add clves and peppercorn. But you might consider it worth investing in as its a neat combination of spices for cooking.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet.Org serve with basmati rice. 1 oz piece of cinnamon stick. If not fine. strain it.FoolzParadize. Pour roasted spices into grinder and grind til you have a fine powder. 2 oz. less than 98 calories GARAM MASALA 2 oz. 107 . all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. Now add vegetable pieces. 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. salt. Fenugreek Seeds --1 tsp. Red Chile Powder -. peppercorns Heat a heavy skillet. Turn off heat. Store in a bottle for up to 6 months. add pods and cinnamon.0. Mustard Seeds -. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).25 tsp. and shuffle for another minute.2 tbsp. heat oil on medium and add mustard seeds and Fenugreek seeds. When Fenugreek seeds are light brown. but continue shuffling until the heat is out of the pan. 190. add chopped onion and fry until light brown.5 cup Turmeric Powder -. red chile powder and fry for 5 minutes on high heat while stirring occasionally. 189. and discard what won't pass through strainer. reduce heat.
Ingredient • For Koftas • 350 grams (12 oz. curry leaves. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. saffron nutrieg and cardamom powders. after washing. • Bring to one or two good boils. 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. • As soon as the rice and dal are cooked to softness. add jaggery and ghee.FoolzParadize. • Lastly put in the kishmis.) fresh cream • 4 tablespoons ghee • 1 teaspoon chilli powder • salt to taste • To be ground into a paste (for the gravy) • 1 large onion • 2 tablespoons grated fresh coconut • 7 cloves garlic • 2 green chillies • 2 red chillies • 2 teaspoons coriander seeds • 1 teaspoon cumin seeds 108 . • When the milk starts boiling add rice and dal. The koftas will melt in your mouth. coriander leaves. Malai Kofta An extra special party favourite. 191. • Let cook on medium fire for some time and then put in almond and cashewnut bits. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. Method: • Chop almonds and cashewnuts.Provided by: www.) 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. sugar.Org Next add tamarind extract. • 192. water and stir well.
chillies. • Heat the ghee in a vessel and fry the onions till golden. ginger and coriander and fry for at least 2 minutes. spring onions (with leaves).Org • • • • 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1") piece ginger 2 tablespoons chopped fresh coriander Procedure (Koftas): Crumble the paneer and knead very well. • Now add the tomatoes.) french beans. • 100 grams (4 oz. chillies. add 4 teacups of water and cook. 194. Serve hot with parathas. baking powder. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. green peas. ginger and coriander separately. coriander and salt. 193.) cauliflower • 100 grams (4 oz) capsicums 109 . 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. Procedure (Gravy) Cut the tomatoes into big pieces. cream and salt and boil the gravy for at least 10 to 15 minutes.Provided by: www. add the koftas. When soft. sugar. chilli powder. Add the c hilli powder and fry again for 1 minute. • Add the tomato ketchup. plain flour. boiled vegetables. prepare a soup by passing through a sieve. tomatoes. How to serve Just before serving. Navaratna Curry Ingredient • 100 grams (4 oz. puris or rice.) carrots • 100 grams (4 oz.) potatoes • 100 grams (4 oz.FoolzParadize. Shape into small balls and deep fry in ghee. Mix the paneer. Keep aside these koftas. spring onions. salt and a little water and cook for 5 to 10 minutes. Heat the ghee in a vessel and fry the paste very well. Add the tomato soup. green chillies. Note: You can add 1 teacup of boiled green peas to the gravy if you like.
FoolzParadize. cashewnuts.) cashewnuts • 100 grams (4 oz. 4.) raisins • 100 grams (4 oz. Keep it aside.1 inch piece (chopped) Cinnamon pwd. Cook the potatoes and carrots and mash them up. . pepper. carrots. Carrots . pineapple pieces and few cherries for decoration. silver foil and cherries 195. salt and chilli pwd and bring to boil. Salt and Black pepper Flour for coating. each Tomatoes . 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. turmeric and a little water. Then add the stock. cinnamon.3 nos.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. carrots and potatoes into small cubes.1 tsp. garlic. 2.1 cloves (crushed) Ginger . (sliced finely) Garlic . • Cut the cauliflower into big pieces • Boil the french beans. Form the mixture into small balls. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. turmeric pwd.4 tbsp.Provided by: www. raisins. Reserve the vegetable stock. . 5. Cloves pwd. cloves. 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.3 cups (sliced) Onions . METHOD : 1. coat with flour and deep fry in hot oil till golden brown. Vegetable Kofta INGREDIENTS : Potatoes .Org • 100 grams (4 oz) paneer • 100 grams (4 oz.1/4 tsp. 110 . (pureed) Chilli pwd. Oil for deep frying For Garnishing .2 nos.6 big nos. Add the tomato puree and simmer till it forms a thick sauce. paneer pieces. Fry onions in oil till golden brown. thick cream and chopped fresh corriander leaves. Mix salt and pepper to taste. Add ginger. Cook for 2 mins. 3.
Place the cheese (paneer) on a board and while still hot.1 tsp. Add the cream just before serving and garnish with corriander leaves.4 cups (a bit thicker than ordinary) Sugar . knead it till no granules are left. Salt .20-25 nos. 196. Add ghee and sugar and stir till well dissolved. Besan Ladoo INGREDIENTS : Besan . 3. Add sesame seeds and knead well. 5. Sugar . Rasmalai INGREDIENTS : Milk . 2. Garnish with grated pistachios. Cut into small diamond shaped pieces. Deep fry in hot oil till light brown in color. Filter the mixture using a muslin cloth and squeeze out the water (whey). Add vinegar to the milk. Boil milk and cool it. 198.2 cups (powdered) Almonds (Badam) . 9. 4.1/2 tsp. Crushed Green Cardamoms .10-12 METHOD : 1. Divide the dough into large balls. Add this mixture to the flour and bind to a hard dough.Org 6. Make thin sugar syrup. Add crushed cardamoms to the syrup. Make small balls from the mixture and flatten it. Place the cooked koftas in the sauce and simmer for some time. 197.2 tbsp.4 tbsp.3 tbsp. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. slowly little by little and keep stirring. Add the rasmalais to the sugar syrup. Warm milk . (chopped) 111 . Oil or Ghee for deep frying METHOD : 1. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . Roll out on a board into thick rounds. 7.FoolzParadize.3 cups Flour (Maida) 2 tbsp.Provided by: www. 8. Repeat the process after adding the flour to it. 6.1 1/2 litre White Vinegar .1/2 cup Sugar . 2.1/2 cup Sesame seeds (til) .2 cups Milk . Ghee . 4. 3. In a small bowl mix little flour with water and add this to the boiling sugar syrup. Pistachios .
1 (grated) Almonds (Badam) and pistachios. cashewnut pwd. 3. 7. Keep stirring to avoid burning. stirring constantly. 3. Garnish with varak. Pass the cashewnut powder through a fine sieve. Dryfruit Halwa INGREDIENTS : Cashewnuts. almonds and pistachios. Boil the milk and add the sugar. 200. and mix well. 2. Add the khoya. saffron and nutmeg. Cashewnut Barfi INGREDIENTS : Cashewnuts . Cut into diamond shaped pieces and serve. Ghee or oil . Stir till it dissolves. Separately. boil the milk and add the sugar. remove from heat and cool. Coconut . Keep on low flame. Black raisins . 6. Heat the ghee in a pan.300 gms. 5. Smoothen with the back of a flat spoon. 2. 112 . Add the powdered sugar to it and mix well. grated coconut to the milk mixture and stir thoroughly. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Add khoya to cold milk. Stir till the sugar dissolves. and keep aside. Walnuts. each (coarsely ground) Milk . 3. Almonds and Pistachios . (finely ground) Milk . 5. Add besan part by part and mix it well. When the mixture leaves the side of the vessel.2 (ground) METHOD : 1. add the nutmeg with a little milk and keep aside. 8. remove and spoon contents into a greased thali.1 cup Cardamom pwd.1 cup Cardamoms .FoolzParadize. 4. .400 gms.300 gms.250 gms. then fry in oil for a couple of mins.1 cup Cardamoms .Provided by: www. Keep aside.10 gms.500 ml. then add cardamom. Fry the coconut in oil till it turns a light brown. Sugar . Remove from heat and mix well with the khoya. 2. raisins and cardamom pwd.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1.50 gms.1 cups Khoya . 199.1 glass Sugar . Khoya . In a heavy bottomed vessel. When the aroma comes. 4. Continue cooking on a low flame. METHOD : 1.Org Ghee . Add the almonds and shape the mixture into balls.1 tsp. Add the dryfruits .100gms. each (chopped) Ghee or oil .
It tastes great if eaten cold too. 203. Cook for a few mins. 2. 4.Provided by: www. Add the thick coconut milk and mix well. 5.1/4 cup Ghee METHOD : 1. Wash and drain the dal. Add this second milk to the fried dal and pressure cook it. Cashewnuts . Green Onion Bhurji Ingredients 113 .FoolzParadize.1 cup Coconut .1/4 cup Raisins . Boil it till the liquid obtains a thick consistency. 202. Again add 1 cup hot water to the ground and drained coconut and grind. Remove from heat and serve hot. 10. In the meantime. 3. 7. 9. 6. 201.1/2 cup water and add the jaggery to it. 11. 8. Keep strring all the time. Squeeze the milk out and reserve in a separate bowl from the previous. 5. boil 1.1/2 Jaggery . Dal Payasam INGREDIENTS : Moong Dal (lentil) .Org 4. Cut into diamond shaped pieces and garnish with almonds and pistachios. Keeo aside. This will be thicker. Add all the above listed ingredients and make a dough out of it. Grate the remaining coconut and grind it with 1 cup hot water. 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.2 cups (grated) Cardamom powder . Roast them onto the tava by adding little ghee to it .1 tsp. Drain and reserve the coconut milk. Fry it in ghee and keep aside. Spoon the mixture into a greased plate and smoothen with a flat spoon. Add cardamom pwd. Delicious Parathas are ready and tastes very good with spicy tomato chutney. Take a small portion of the dough and roll them into parathas. Fry the cashews and raisins in ghee and keep aside. cashews and raisins. 12. Cut 5-6 coconut rings and chop it further to small pieces. 5. Pour this into the boiled dal mixture and stir well. Fry it in hot ghee for 2-3 mins. and the fried cocunut pieces.
Beat the eggs and add to the pan. Mix well. Mix the whole mixture well till the eggs get cooked and the mixture is dry.Provided by: www. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Keep this aside for 3 hrs. 204. add chilli powder and turmeric powder. Close with a tight fitting lid. 114 . Heat some oil in a frying pan. drop the batter in oil and deep fry them till golden brown. After the leaves get cooked thoroughly . They should cook in their own juice. Keep aside Chop the leaves finely. When the oil is hot enough. 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. Serve piping hot. Note : Do not add any water to the onion leaves. Decrease flame and let it cook till the leaves become soft.Org 4 small bunches of green onions (onion bulbs with the leaves on) 3 eggs 1 teaspoon chilli powder 1/2 teaspoon Turmeric powder Salt Oil Method Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely.FoolzParadize. Add the chopped leaves and mix well. Add salt to taste .
Grind it to a smooth paste. Make sure the curd is sour enough. 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. salt. 205. Add salt to taste.Provided by: www. Serving the wadas 115 . These bondas are very crispy and tasty too. Take each wada out from water.Org Serve hot with green chutney or ketchup. Make a tarka (seasoning) of mustard seeds. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. green chillies and ginger. chopped 1 tsp Ginger grated 1/2 tsp curry leaves 7-8 Mustard seeds 1/4 tsp Asafoetida pinch Salt to taste Sugar 4 tsps (yogurt should taste little sweet) Method for making dahi Blend the yogurt with little water until it is smooth. asafoetida and curry leaves and add to yogurt. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. squeeze the water out and set aside. Keep the yogurt in refrigerator until it is chilled. Add sugar. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.FoolzParadize.
almond and safforn to it. In the mean time see the milk for ras may be ready. Hold it covered with cloth in the running water.Serve with sweet tamarind(imli) chutney.FoolzParadize. Then drain it in athin muslin cloth or handkerchief. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . When the milk is cool add chenna balls to it . In a pressure cooker take 3 cups of water and 1 cup of sugar.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. 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 . Depending on the size of the pressure cooker I put 12 pieces at a time 207.Provided by: www. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. And it is ready to serve. cardomom.Org Arrange the squeezed wadas in a deep dish. pista. roasted jeera powder and black salt (sanchal). Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. pista. Bring 4 cups of milk to boil. Sprinle red chiili powder. Take the chenna out of the cloth in a dish .Drain the excess water by pressing the cloth there must not be water remaining. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. Refrigerate it. sugar for Ras 1 cup sugar 3 cups of water safforn. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Add the sugar for ras to it and add cardomon.4 1/2 tbsp. Now to curdle the milk add lemonjuice to it stirring continously. 206.
Boil the cut spinach for 10 minutes in a very little amount of water. 117 . Pour the tapering mixture over it. This paste must be semiliauid. salt. oil.Grind thecooled spinach alongwith the greenchillies to a fine paste. Steam it for 20 minutes. boil it. Mix togather water. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down.FoolzParadize. Garnish with grated coconut and Coriander. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. (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. Take out dhokla and cut into pieces. greenchillies and curryleaves in hot oil.sugar and lemonjuice and pour into tempring.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. Allow to cool for sometime.Provided by: www. 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. Prepare the tampring adding rai. 208. lemonjuice and water.
turmeric. Simmer it for 10 mins. Cut the boiled potato into evenly shaped cubes. tomatoes.peas and tomatoes. Add ground Masala and roast till oil separates Add potatoes pieces. Add turmeric powder and salt to taste.FoolzParadize. Once the onions and tomatoes are cooked. Add the onions. Aloo Mutter Ingredients 1 cup green peas 2 medium size potatoes 2 medium size tomatoes 1 Pod Garlic (about 15-20 Pieces) 1/2 cup Green Coriander leaves 2 Green chilies 1 small onion Salt to taste Pinch of Turmeric Method: Grind Garlic. Tastes good with rotis/parathas. salt. 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 .Org Chop onion and tomatoes into small pieces. Heat oil in a pan. onion. add the spinach-chilli paste to the above.Provided by: www. Coriander. green Chillies. Serve with chappaties 210. 209.Add the potato cubes and allow to cook on medium flame for 5 mins. and green peas and mix properly Add water and pressure cook.Add the cumin seeds and asofetida. Fry for 2-3 mins. Heat oil in cooker.
Add water if desired. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. Add jeera.Mix well. Add a teaspoon of ghee over it in the end before serving. Add the cooked mixture of the rice and dal to it with salt according to your taste.And then add all the vegetables and let it boil.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. The two should be cooked till soft. When they splutter add ginger and fry.FoolzParadize. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . Add turmeric powder (a pinch).Provided by: www. chillipowder (1tsp). 212. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. This can be eaten with coconut or onion chutney. salt (2tsp). Add the ground ingredients and cook for about 15 mins. 211. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. When the pieces turn brown add the crushed peppercorn and the cumin. Serve hot with rice. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.
Add Gram Flour till you can shape them into small round soft balls. Cinnamon Powder 2 pieces whole cloves 1 Tsp. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. 120 . 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. Then add the vegetables & pressure cook till done. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes.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. Serve hot with chapatis. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. After that add ginger. salt & fresh corriander leaves . Add salt to Gram Flour and add it slowly to the mixture. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. garlic. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Sugar 1/4 Tsp. Squeeze lime to it & the veg korma is ready. corriander powder.Provided by: www.. Keep on mixing it with your hand . 213. Let them cool for 20 minutes. of Mango Powder 1 Tsp. Do not add water. chillie powder.FoolzParadize. Add the sliced onions. Fry it nicely. Mix all the spices (except salt) and vegetables in a bowl. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Red Chilly Powder 1/4 Tsp.
15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at warm till you serve. Cook them with salt for about 15 minutes on medium flame.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. Deep fry in oilon midimum flame till golden brown in colour. Add the rest of the ingredients for the Tomato curry.Provided by: www. Deep fry the Kofta balls. Preparation time : 5 minutes. Add the Tomato paste. Chop the tomatoes in small pieces. See that the oil is not very hot. I would highly recommend to cook the curry about 3 hrs before you serve. Cooking time : 25 minutes. Keep Medium Flame. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 .FoolzParadize. Set them aside. For the Tomato curry .add a little bit warm water and make a soft dough. Serves 6. Let it soak on paper. Meanwhile heat some oil in the pan . 215. 214. serve with curd or butter. (dough should be softer than the chapati dough. Add water and ginger and simmer for 2-3 minutes.Org Use some oil in your palm of the hand to form the balls. Garnish with Fresh Cilantro or Paneer. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5.) Grease the chakali utensil make chakali. Moong Soup With Paneer Light and nutritious. Keep on Stirring .
Boil for 2 minutes. Soak the moong for a few hours. Corn Soup with Vegetables A soup with a Chinese touch. 4. onions. Serves 6.FoolzParadize. Add the paneer and cook for 2 minutes 216. salt and pepper. 6.Org ¼ teaspoon asafoetida 1 teaspoon lemon juice 2 pinches sugar ¼ teaspoon pepper powder 2 tablespoons ghee salt to taste How to proceed 1. stirring ocassionaly. Preparation time : 5 minutes. 3. Preparation time: 15 minutes . Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. sugar. add the asafoetida and moong liquid. Cooking time : 25 minutes. Serves 6. Serve hot with cream and bread croutons. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. carrots. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. 2. 2. Strain. add the onion and fry for 3 to 4 minutes. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Cooking time: 30 minutes . 5. Add 6 cups of water and cook in a pressure cooker. Blend in a blender and strain. 4. cabbage. 3. Add the strained mixture. 5. salt and pepper and boil for 2 minutes. Melt the butter. When they crackle. Heat the ghee and fry the cumin seeds and mustard seeds. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Mix the cornflour with a little water and pour into the soup. milk. Add the lemon juice. Blend the cooked moong in a blender. 217. Add the sugar.Provided by: www.
Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. 4. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Fresh green pea pods add fibre and Vitamins A and C to the soap. Add the paste and curry leaves and fry again for 1 minute. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Heat the ghee and fry the cumin seeds for 1 minute. 218. Cooking time: 10 minutes . Cooking time : 10 minutes. Strain to obtain coconut milk. Strain to separate the stock from the skin.FoolzParadize. Preparation time : 20 minutes. 3. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. 5.Org 1. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Serves 6. Ingredients 2 coconuts 6 teaspoons cornflour 1 teaspoon cumin seeds 2 tablespoons ghee 2 curry leaves To be ground into a paste 2 tablespoons chopped coriander 2 small green chillies 1 teaspoon lemon juice 1. Add 6 cups of warm water and blend in a blender. butter and cheese and boil for a few minutes. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Add the paste. Preparation time: 20 minutes. Add the vegetables. Grate the coconut. 2. corn and Ajinomoto powder and cook in a pressure cooker until done. 219. Boil the stock for 1 minute.Provided by: www. Cooking time: 20 minutes. Serve hot. Add the green peas skin and green peas and cook for 3 to 4 minutes. 6. Blend in a mixer. Serves 6. Heat the butter and fry the onion for 1 minute. Health Information: This unusual soap gives the flavour of peas without the calories. 7. 6 teacups skin of green peas 1 tablespoon green peas 1 chopped onion 3 teacups skim milk 2 teaspoons butter salt and pepper to taste 1. Mix the cornflour with 6 teacups of water. 2. 220. Add salt and pepper. Green Peas Skin Soup Preparation time: 10 minutes . add to the paste and boil for a few minutes. Mix the cornflour and coconut milk. 3. Serves 6to 8. Discard the skin. 2.
Heat the oil and fry the onions for 1 minute. Add 6 teacups of water. Letil Soup Preparation time: 10 minutes . 3. masoor dal and salt and cook in a pressure cooker till the first whistle. The combination of cereals and pulses provides protein of high biological value.FoolzParadize.Provided by: www. Boil for 5 minutes. put the stock to boil. Add the lemon juice and top with oil. Add the green chilli. Add the beans.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. 2. Cooking time: 15 minutes . 3. Ajinomoto and salt and boil for 2 to 3 minutes. Add the garlic and chilli powder and fry again for ½ minute. 2. 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. 124 . lemon grass. 222. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. 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. cauliflower.Serves 6. the tomatoes. Add the vegetables and fry again for 1 minute. tomato. 3. blend in a liquidiser and strain. Add the moong dal and 6 teacups of water and cook in a pressure cooker. How to proceed 1. Serve hot with lemon juice and garnished with boiled rice. 4. 4. salt and pepper and give one boil. Preparation time: 15 minutes. 3.Cooking time: 10 minutes. 6 teacups clear vegetable stock 1 green chilli. Heat the oil and fry the onion for 1 minute. blend in a mixer. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. cut lengthwise 10 to 15 canned mushrooms. Cut the onions and tomatoes into big pieces. Add the stock and boil for 10 minutes. 2. When cooked. When cooked. mushrooms. Serves 6. 221. 2.
7 cloves garlic 7 green chillies 25mm.Cooking time: 30 minutes. 4.Serves 6.Provided by: www. Heat the ghee and fry the onions for 2 to 3 minutes. 2. RAJMA CURRY A favourable from the Punjab. Cook for a few minutes. Mix all the ingredients with 4 to 5 teacups of water.) kand (rataloo) 250 grams (9 oz. Cook for 25 minutes. 1. sev and oil (optional) to serve 125 . Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.) 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. 6. Serves : 6 to 8. 5. 750 grams (1 5/8 lb. take out a thick soup through a sieve. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. 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. When cooked.FoolzParadize. Add the tomato soup to the rajma mixture. 224. Next day. sweet and sour sauce. 7. Serve hot with chillies in vinegar and chilli sauce. 223. Preparation time: 10 minutes. Add the cooked red kidney beans. Sweet Corn Soup An old-time favourite.Org Serve hot with chillies in vinegar. Drain. 1 teacup red kidney beans (rajma) 2 onions.) papadi 500 grams (1 1/8 lb. Add the paste and chilli powder and fry again for 1 minute. 3. Cut the tomatoes intobig pieces. cook in a pressure cooker. Serves : 6. add 2 teacups of water and cook. Preparation time : 40 minutes Cooking time : 60 minutes. garlic chutney. Ingredients. piece ginger How to proc eed.Add the sugar and salt. Soak the red kidney beans over night. Ingredients. soya sause and chilli sause. Preparation time : 20 minutes Cooking time : 20 minutes. 2.
FoolzParadize. Peel the kand and cut into big pieces. In a small earthen pot (matka). 100 grams green peas 100 grams cauliflower. add enough water to get the right consistency. instead of cooking in a matka. 7. Do not separate into two. Fill with all thevegetables and cover with the balance lettuce leaves. finely chopped 100 grams french beans. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt.(for the koftas) 126 . soda bi-carb and salt. Serve with green and garlic chutneys and sweet and sour sauce. Cut the potatoes and sweet potatoes without peeling. Blend all the ingredients except coriander except coriander in a liquidiser. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. 6. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Blend all the ingredients in a liquidiser. If too thick. Mix thoroughly and apply the oil all over. For the garlic chutney. 3. MALAI KOFTA CURRY A tasty kofta curry. For the koftas. Apply the ajwain. Make slits on the brinjals. 2.Org For the green chutney. finely chopped 100 grams carrots. Blend all the ingredients in a liquidiser. Serves :6. Garnish with coriander. For the sweet and sour sauce. oil and seve.Provided by: www. 5. Mix all the vegetables. 4. 225. For the sweet and sour sauce. 8. Preparation time : 30 minutes Cooking time : 40 minutes. String the papadi. 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. Cover the matka. For the green chuntey. Alternatively. 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. put a few leaves of lettuce at the bottom. 1. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. finely chopped 250 grams potatoes. 9.
4.Org 9 cloves garlic 25 mm. Add the tomato puree and cook for 2 minutes. 1. Boil the peas.FoolzParadize. 5. cinnamon and paste and fry again for 2 minutes. Add the vegetables and peas to the potatoes and make a dough.Provided by: www. Keep aside. 7. Add 1 tablespoon of bread crumbs and the bread slice. Put to cook again and add the garam masala.add the onions and stir fry for 5 minutes till light brown. 2. garam masala. 2. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Pour the mixture into a blender. 1. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts. 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. Pour the gravy and fresh cream over the koftas. 4. 8. add the cornflour and sugar and blend. Remove and blend into a puree. Put the tomatoes in hot water for 10 minutes. 15 cloves 25 mm. french beans and carrots in a pressure cooker without adding water. Add the paste. Blend the onions in a liquidiser with very little water. 5. For the gravy. 3. Then add the cloves. Add 1 teacup of water and boil for 3 to 4 minutes. How to proceed. Steam the cauliflower. 6. le mon juice and salt and form into kofta balls. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. chilli powder. salt and pepper and cook for 5 minutes. 3.washed and soaked in water for 2 hours. (1") piece ginger 7 green chillies For the gravy. Arrange the koftas in an ovenproof dish. 1. chilli powder. 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 . 6. Heat the butter. 2. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . 226.
Add ginger and fry well. red chilli and garam masala and fry on low fire till oil separates. Mix well. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Knead well and from into as many balls as the number of stuffing balls you have. To make gravy. Correct seasoning. Fold over adn close sides to make an oval Jamun.FoolzParadize. Drain well and immerse in warm syrup for an hour.grated 200 gm tomatoes . Add koftas and boil for a further two minutes. Kofta Lajawab Koftas 125 gm Amul Cheese . Add water according to consistency of gravy required. Drain and keep aside. And milk and remove the scum as it surfaces. form into small balls and keep separately. Cook the mawa for stuffing in frying pan till it is golden brown. heat oil in a pan and brown onions. add enough water to knead to a soft dough. Remove from fire and flavour with essence and caedamom powder. ghee Add two tbsp. Boil for 5 minutes. Add the rest of the ingredents and mix well. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Keep aside.pured 3 cm piece ginger . Add tomatoes turmeric. Form into walnut sized koftas and deep fry till light brown.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. 227. Serve warm decorated with silver foil. 128 .Provided by: www. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Serve hot with parathas or tandoori rotis. deep fry on low fire till dark brown. Makes about 8 228. Knead well. ghee to wheat flour. 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.
Wash and squeeze dry. chilli powder 2 tsp. 2.Org For the stuffing: 2 cups beetroot. put a little beetroot filling in the centre and seal the edges. cashewnuts 1 tbsp. coriander leaves and salt. grated fine 4 medium sized onions 4 green chillies 2. ginger 4 flakes garlic 1 tsp. 13. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. cashews or peanuts 1 tsp.coriander leaves. 230. Badshahi Baigan 300 g. garam masala powder Salt to taste 3 tbsp. chopped 2 tsp. fry cashewnuts.In the remaining ghee fry the chopped onions till transparent. ginger-garlic paste 1 tsp. garam masala powder 1 tsp. 12. 6. raisins and sliced onion till golden brown. 11. 10. thick slices. chopped 1/4 tsp.sliced 1 tbsp. Remove from ghee and keep aside. raisins Method 1. Heat ghee in a vessel and fry the beetroot paste on a low flame.5 cm. brinjals 1 cup curd 2 large onions. Remove from heat. turmeric powder 1/4 tsp. coriander powder 1 tsp. ghee Method Grind all the ingredients. 9. Divide the paratha dough into small balls. Add curd. Stir well. Roll out each ball into a small puri. Cook till the gravy thickens. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . chopped 2 tomatoes. 7. Add fried brinjals to the gravy and simmer for two minutes. Heat tawa. Roll out into parathas. Remove. Fry the brinjals in the same ghee till tender. to a paste. coriander leaves finely chopped 1 tbsp. Serve hot with rice or parathas. Cook covered. add some ghee and fry the parathas till light brown.5 cm. each ginger & garlic grated or crushed 129 . 4. Sprinkle the garnish on top. Heat ghee. 8.FoolzParadize. except garam masala powder. till the mixture is almost dry. Smear with salt and keep aside for 10 minutes. 3. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp.Provided by: www. 229. Add all the dry spices. 5. 14. Cut brinjals into 2.
Add tomato capsicum puree. oil Method: 130 . red chilli powder 1/4 tsp. Add veggies at this stage. sugar and crushed nuts. Goes with: Vegetables like brinjals. Dry grind coarsely. cheese grated (optional) salt to taste 1 tsp.FoolzParadize. Add all other masalas. Green Gravy Ingredients: 4 cups spinach chopped. Chop onions very fine or run in a chopper. Mix. Cover and simmer till gravy is thick and fat starts separating. cinnamon-clove powder 3 tbsp. stuffed baked capsicum. potato.Org 1/4 tsp. Heat oil or ghee in a heavy pan. Add ginger garlic and stir for a moment. ginger grated 2 tsp. stir bring to boil. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. sugar salt to taste 2 tbsp. salt. or cauliflower. baby corn. Garnish with coriander before serving. garam masala powder 3/4 tsp. turmeric powder 1/2 tsp. cinnamon-clove powder 1/2 tsp. This should be done in a food chopper or grated. Stir. oil or ghee Method: Dry roast peanuts or cashews lightly. lemon juice 1 pinch soda bicarb 1/2 tsp. Makes: 2 cups 231. wheat or millet flour 3 green chillies 1 tbsp.Provided by: www. Semi puree tomatoes and capsicum together. Add onions and stir fry till light pink.
Sprinkle 2 tbsp. flour and a few pinches salt. coriander finely chopped 1 slice dayold bread white 1 tsp. 233. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. cinnamon-clove powder 3 tbsp. khuskhus with milk. spice powder. add chillies. and stir. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Add onions. Put in a mixie. Toss to mix. for 3 minutes. Makes: 2 cups gravy (approx. add onion mixture. bring to a boil. Grind together in a wet mixie. Garnish with grated cheese. Goes well with: Paneer chunks. etc. add sugar. add ginger. french beans. Cool in a plate or run under tap water to cool. stir. Add prepared vegetable at this stage.FoolzParadize. stirring continuously till whiteness of curds disappears.Provided by: www. potato chunks. Run till semi-smooth. etc. red chilli powder 131 . onion. water all over it. Cover and put to boil on high. dry mixture. at this stage. Add milk. salt. ginger. add gourd and soda. Add vegetables. coriander leaves finely chopped 2 tbsp. coriander and cherries. cream. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. cashewnuts broken 1 tbsp. stir fry till light pink. Heat fat in a heavy pan.) 232. khuskhus seeds soaked in 2 tbsp.Org Take spinach in a large vessel. etc. mixed vegetables with a few pineapples bits. baby corn. potato and peas. Allow to cook for 2-3 minutes more. Add curds and cook. Stir gently till boil resumes. wheat flour 1/2 tsp. grated cheese or paneer 3/4 cup milk 1 tbsp. Add blended spinach mixture. peanuts and bread. Cook covered for few minutes till thickened. Goes well with: Veggies like peas. Garnish with grated cheese before serving. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. tamarind water 1 tsp. ginger grated 1 tbsp. Heat oil in a pan. cashew. saute for 3-4 minutes. peanuts husked & lightly roasted 1 tsp. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. chillies. ghee or oil Method: Grind together in a dry mixie. Add cinnamon clove powder. garlic grated 1 tsp.
rotis. drain. Cool onions a bit. Add prepared veggies and stir. fry till well browned.1 tbsp or to taste<BR. stirring continuously. Cut into diamond shapes after it has cooled down. serve with parathas. keep cooking for 2 minutes.6-7 tbsp * Milk -. Keep aside. Turn off the heat and stir in the sugar.Provided by: www. putting back oil in pan. Drain well by pressing. Simmer till gravy is thick and oil starts to separate. (Test: a few drops of water sprinkled on it sputters instantly). Turn down heat and add cardamom and Besan. and continue by frying the onions.1 tbsp or to taste * Chopped Pistachio nuts -.4 cups *Ghee/Unsalted Butter -.Org 1/4 tsp. adjust quantity of oil required. turmeric powder 1/2 tsp. stir.) 234. boiled peas. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Add asafoetida. Garnish with chopped coriander. stir well. fry brinjals pieces in oil. 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. strands * Raisins -.1 cup *Sugar -. add cumin seeds allow to splutter. add onions. stirring constantly to prevent burning until it has changed to a brown color and smells . dhania (coriander seed) powder 1/2 tsp. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. tamarind water. Keep aside. In remaining hot oil. Add all dry and ground masalas. (For this. Goes well with: Chunky veggies like boiled baby potatoes with skin. Fry. chopped stirfried brinjal pieces. flour. salt. Heat oil. garlic stir fry for a minute.4 tbsp * Chopped Almonds -. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp.1 tbsp or to taste 132 . keep aside. Add tomatoes. Grind in mixie. capsicum. 235. ginger. Spread 1/2" thick onto a platter. etc.FoolzParadize.
Pour into collander. This is best done in a microwave. Turn heat on high. leaving only the panir/curd.5 cup sugar. Leave curd in strainer until cold and dry. Ras Malai Ingredients: Ricotta Cheese 2 lb.FoolzParadize. Turn off the heat to place the cover on the pressure cooker. Heat for a few minutes. Saffron (extremely good for winter) 236. When pressure cooker depressurizes. Thicken the Half and Half by simmering over low heat for a long time. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Place 20-25 rasgoolas in syrup. ( At this point of time you can smell the aroma around!) 4. The cheese should have hard.) Method • • • • Mix 1.peat previous step with the rest of the rasgoolas. cut it into 1 inch squares and add to the hot thickened half and half. Stir till the flour is very very light brown in color. Rose Water To taste (opt. Half and Half 2 qts.nal volume. Place curd in food processor and process for one minute. remove cover and re. Turn the stove off. Pistachio. Add sugar to mixture 6. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. bay leaf. 133 . Now add wheat flour to this 3. 237. Milk should separate into whey and curd. Add the remaining 0. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Add Almonds. Form small balls from the curd. When boiling add one cup of either whiter vinegar or lemon juice. Thicken until the volume drops to around half of the origi. This will take at least an hour (you can leave it overnight). It should be soft but not sticky. 2. When cooker begins to whistle wait for a couple of minutes. After the cheese has been baked. if a microwave is not available. Add milk to wheat flour 5. Using vinegar usually re. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. cardamon pods.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. Do not use the same sugar syrup more than once. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.ened and turned a pale brown. do it over low heat and stir frequently. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil.sults in about 80 to 100 rasagollas. then turn it off.Org Method: 1.Provided by: www. Cool for a few hours in the fridge.
salt.utes. Sprinkle with turmeric. add bay leaf and onion. chili powder. cover and cook for about 10 minutes on low heat. mashed 1 piece fresh ginger. Add mustard and cumin seeds. 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. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 .Provided by: www. corriander powder. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. 239. Potatoes 1 lb. Bay leaf 1 Onion 1 Ginger 1/2 tsp. and cook for 4-5 min. Chili Powder 1 1/2 tsp. Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. Add ginger and garlic and fry for another minute. Prick with fork. Add yo. coriander and chili powder. fry in oil. and a table spoon water. Garlic 1/2 tsp. Tomato 1 Capsicum 1 Method • • • • • Heat oil. chopped fine 1 tablespoon garlic/ginger paste. Coriander powder 2 tsp. Dum Aloo Ingredients: Oil 3 tbsp. and drain. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. and the tomatoes and cap . or 3 garlic cloves.Org 238. Turmeric 1/4 tsp. Salt 1/4 tsp. Add these. continuously stirring. Yogurt 2/3 tsp. Cooking time about 25 minutes and should be sufficient for 2-3 people. Fry for 3-4 minutes.sicum cut up. mix well. 240. onion and ginger paste. 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.gurt and salt. Beat the yogurt and blend into a smooth mixture. size of walnut. Cumin Seeds 1/2 tsp. The potatoes should be sliced.FoolzParadize. Mix gently. Fry for sometime and then add curd and keep frying till it turns golden brown. minced 1 large tomato.
Cover and steam over medium heat until tender. Wash okra under running water and slice off the ends. * Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat. Add the okra and stir-fry 2 minutes. the dish covered. 241. Cauliflower 1/2 lb. Stir in the cashew paste. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. and in a wok or heavy skillet fry them in hot oil until golden. Ginger 1 in. Prepare onions and tomatoes. pepper. Set aside. add salt. and a gravy created as the dish becomes liquified again. puree it in a blender and continue. Add all spices except the garam masala and stir-fry 2 minutes. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Red Chili Powder 1 tsp. In a wok or heavy skillet heat the oil and sauté onions until translucent.FoolzParadize. thinly sliced 2 tomatoes. Cut each in half. Add the paneer cubes and bhoona 2 minutes. Garnish with the coriander and serve while hot. Butter 4 tbsp. about 12-15 minutes. stick Garlic 3 cloves 135 .) Add 1/4 cup water. Do not scorch. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. 2. Serves 4 to 6 people. Serve at once. Serves 4-6 people. Remove with slotted spoon and set aside to drain on a paper towel. 3. 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. 242. Add the tomatoes and bhoona * 1 minute.Org Prepare the cheese chunks. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. with constant stirring to avoid scorching. About 1/2 cup of water can then be added. 4. Turmeric 1/2 tsp. (NOTE: If the sauce is lumpy at this stage. Add the dry masala and bhoona 3 minutes more. In the remaining oil sauté the chopped onion until it begins to turn brown. Add the garlic/ginger paste and bhoona 2 minutes.Provided by: www. until all liquids are reduced and the spices coat the meat like a paste. Set aside. then stir in the peas.
243. 136 . Chana Daal seeds 2 tbsp. When it splutters add chopped onion. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Melt butter and saute onion. Masala Preparation • • • Roast black pepper. Coconut (grated) 3 tbsp.Org White vinegar 2 tbsp. sambhar powder and the grated coconut.FoolzParadize. MethodScrape and cut radish into round pieces. Add chillies when daal starts getting red. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Simmer on a slow fire till cooked. chana daal. curry leaves. broccoli. Stir in the tomato puree. cubes. and cauliflower into 1 in. tomatoes. Tomato puree 2 tbsp. cut green peppers. jaggery 2 tbsps. Add drained toovar dal and the radish slices. Add the spices and vinegar. Coriander Seeds 2 tbsp.Provided by: www. Add salt to taste and about two cups of water. Method • • • Chop onion. oil Salt to taste. Serve hot with rice. sambhar powder 1 tsp. soak it in a little water. Fry till golden brown. and simmer for about 5 minutes. Ghee 2 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. If using dry coconut. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. coriander. Keen frying for a few minutes. Keep aside. and asafoetida. Heat oil in a kadai. Put in the mustard. Season to taste with salt and fresh-ground pepper. Blend the daal mixture and coconut until the paste is fine. Mix chopped tomato.
Provided by: www.1 tablespoon Cumin seeds . the hing and the fenugreek seeds till light brown in colour.a pea size lump or 1 teaspoon hing powder.1/2 teaspoon (methi seeds) Hing . cumin seeds. Add coriander seeds.1 cup Gram dhal . Curry leaves . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Remove 137 . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma.2 tablespoons Oil .Org 244. Heat oil in a kadai and fry on a slow fire.1 teaspoon Fenugreek . red chillies. - 1 cup (broken into small pieces and Dry coriander seeds .FoolzParadize.3 sprays.
2 Green chillies .lime size.2 teaspoon (optional) .1/2 cup. Tomatoes .Org flame and allow to cool. Tamarind .1/2 teaspoon 138 . This powder can be used for 2-3 months. and also provide fibre body). Powder fine and bottle it.1 Mustard seeds .1/4 teaspoon Seasoning Ghee .2-1/2 tsp.1 teaspoon Red Chilli .3 teaspoons p73 Sugar . Use the chillies along with the stalks .Provided by: www.FoolzParadize. * * * 245.1 Rasam Powder .1-3/4 teaspoon Turmeric powder . Ingredients Tuvar dhal (thuvaram paruppu) . Mangalore Rasam (serves 6).as the stalks also have the for potency the of the chillies.1 teaspoon Black gram dhal . Salt .
* * * 139 .FoolzParadize. squeeze and strain out the liquid. add the mustard seeds. mash well.when cold. red chilli and black gram pour dhal. powder tamarind in two cups of water for ten minutes. and the rasam and boil for five minutes till slightly thick. Add curry leaves and coriander leaves. the raw tomatoes (chopped) salt and sugar powder. till smell of tamarind disappears and the tomatoes are cooked. two and a half cups of water. Add the mashed powder dhal. Serve rasam hot with steaming rice and papads. When mustard seeds splutter add hing powderthe seasoning over the rasam. Remove from fire. Heat ghee in a pan. 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 .Provided by: www.
When cold mash well. 140 . chow-chow) Tamarind .1 Mustard seeds .FoolzParadize.1 teaspoon Black gram dhal .Provided by: www.lemon size Coriander leaves .1/4 teaspoon Green chillies .1/2 teaspoon Hing powder .Org 246.1-3/4 teaspoon . Soak tamarind in one cup of water.2 tablespoons Curry leaves .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes. Sambar (serves 6) Ingredients Tuvar dhal .2 teaspoon Salt .1-1/2 teaspoon (optional) Turmeric powder .3 cups (like sambar onions.1 tablespoon Red chilli .1 tablespoon Rasam powder .2 teaspoons Sugar .2-4. Seasoning Oil . white pumpkin.3/4 cup Vegetables .
When mustard seeds splutter. rasam powder tillthick. squeeze well and strain out juice.3 cups (in flowerets) Peeled and cubed potatoes . add salt. 248. capsicum.1/4 teaspoon Onion . Heat three tablespoons oil in a kadai. Serve sambar hot with rice and chips. add hing powder and pour the seasoning over the sambar.1 Ginger . Cover and cook till the vegetables are cooked and the curry is dry.1 cm p73 Method:Chop all vegetables. Remove and serve piping hot with rotis or rice. salt tamarind water and simmer till raw smell disappears. fry a bit. sugar and quarter cup of water. Cook vegetables threequarter cooked sugar.1 teaspoon Salt . Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.Org for five minutes. When the cummin seeds splutter add the onions. Add the rasam powder. and curry leaves.2 teaspoon Cummin seeds . Add mashed p73 dhal. Cauliflower Curry (serves 6) Ingredients Cauliflower . Add in one and a half cups of add water.1 teaspoon Turmeric powder . add coriander leaves. add the cummin seeds and hing powder.FoolzParadize. * * * 247.Provided by: www.2 Capsicum .1 tablespoon Rasam powder . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. black gram dhal chilli.2 Green chillies .1 teaspoon Sugar . add mustard seeds. Simmer Heat oil and red in a pan. Add cauliflower.2 cups Oil . green chillies and ginger into the hot oil and fry till the onion turns golden.4 tablespoons Coriander leaves . Chana Daal seeds 2 tbsp. Add tomatoes and fry till it becomes mushy. (Plain potato curry can also be made the same way). and When slit green chillies. 141 .1/4 teaspoon Hing powder . potatoes and turmeric powder.
Coconut (grated) 3 tbsp. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Baking Soda 1/4 tsp. If using dry coconut. chili powder OR green chili. Keep aside. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Green Chili 1 Chili powder 1/2 tsp. 249. Add chillies when daal starts getting red. 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 .Provided by: www. Salt 1 tsp. Grind daals into a coarse paste.Org Coriander Seeds 4 tbsp. Fry small spoonfuls of the mixt ure in hot oil. Masala Preparation • • • Roast methi. Oil 3 tbsp. coriander powder. Add finely chopped onion. salt. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Mix well and set aside for 4-5 minutes. and asafoetida. Ginger 1 tsp. chana daal. ginger and soda. Method • • • • Soak urad daal and moong daal for 2-3 hours. 250.FoolzParadize.
A lot of holes is just the thing. When ready to eat. Ferment for 12 hours.FoolzParadize. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Mix thoroughly (use blender if possible).Provided by: www.8 hours. spray a non-stick pan lightly with oil and warm. Salt to taste.5 inch piece root ginger . Add salt. For the plain rava dosa leave out the onions. 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.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . • 251. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. Grind separately to a smooth paste and mix in a large vessel with salt. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. drizzle the batter such that there is a latice work effect.peeled and sliced 1. wide spatula and flip it over. preferably in nonstick pan. Method • • • Soak the rice and daal separately in slightly warm water for 2 . Remove in a few minutes and make more. 252.finely chopped 4 cloves garlic . maida. Mixing by hand is a good idea if you don't have a whisk or electric mixer. 253. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter.Org Method • • • • Mix rava.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Leave covered in a large pot overnight. Make thin crepes.
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5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
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257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
Cloves .10. Cinnamon sticks . Remove from the frying pan after the balls become golden in colour. Seasoning:fry in oil mustard. Finally add the rice and cover it. Coriander leaves . salt . Boil in water and add all the above except toor dal.Close the pan with a lid and cook for 10 minutes.This is good for appetizer. Mix roasted Rava. Maida Bonda Maida or All-purpose-flour -2cups. Cut th above into small pieces and grind finely. Rava Bonda Rava .1 1/2 tsp. 264. Cashews and Green Chillies to get a semi solid batter.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Green Chilly 3pcs. Also add green peas and Coriander leaves and fry. keeping the stove at low heat. Stuff the brinjal with the ground paste. urud dal . boil for a few min and serve with hot parathas or puris Recipe from SATYA 266.7 to 8 stems. Rice Flour .2 onions. salt . Finely chopped onions . allow to splutter add in palak paste .2 cups. Can) . Drain on a paper towel and add to the palak mixture .1 1/2 tsp.1 or 2. 262.See that it is not deep fried. Sour curd . turmeric powder 1/4 teaspoon. red chilli 10 numbers. Heat oil in a fry pan and add the brinjals. 263. toor dal and coconut gratings and add to the main dish. Basmati Rice .Salt to suit taste. Rice flour . 2 dry red chillies . Chillies . Beans . method:Cut the brinjal into 1 inch blocks. whole red peppers . Make the flame low and keep for 20 mints. Rasavangi ingredients:Brinjal-big size 2nos.1.Provided by: www. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . This dish can be eaten along with rice and chapathis.Half cup. fenugreek 1 teaspoon. Also add coriander leaves and Kari veppu leaves. 265. Recipe from Vanitha Thyagu. Garnish with few fresh coriander leaves 147 . Palak Paneer Boil palak with 3 green chillies . Toor dal -1cup. 1/2 tsp ginger garlic paste . coconut gratings 3 tablespoon. Curd.1 Cup. ( Rice and Water should be in 1 : 11/2 proportion ). Rice flour.2. Open it and mix the cooked pulav gently.all t hese ingradients are to be fried dry and ground to a paste. Clean and Soak the rice in hot water for 10 to 15 mints. Garlic gloves . Serve hot. 1/2 onion . Oil for frying.10 tea spoons. This dish will have to be made thick and brinjals should not be fully mashed. Now pour the Coconut milk and add water for the rest. salt to taste.First put the cooking oil. salt -to taste For the paste:coriander 2teaspoon. Coconut Milk Pulav Masala : Ginger . Now take a pan add oil then addsome cumin seeds . Cashew Bits.1 cup Method: Mix all the above ingredients and soak for about one hour.Then take some oil in a pan. Carrots medium sized . Cumin seeds 1 spoon.1" piece. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. veg. coriander seeds .14 to 15. channa dal 1/2 teaspoon. Stuffed Brinjal Curry Split peas dal . 1/2 tsp turmeric . haldi powder 1/2 teaspoon.1 1/2 tsp.10 to 15. mustard seeds .6 to 8.Org 261. Then add the masala paste. green chillies . salt and fry for some more time.2.Tamarind(imli)pulp -1 table spoon. when oil heats add the cinnamon sticks and cloves. 1 glass of milk and mix well. Ingredients: Coconut Milk (15 oz. Curd : 1 Cup.2 nos. Grean Peas 1/4 cup. Let this mixture boil nicely. Serve it with Coconut Chutney.FoolzParadize. the dal has to be cooked separately and finally added to the main portion. coconut shreddings can be added to the batter. Add the Vegetables (except peas) and fry for some time. cool and grind it .fry them intil they are golden brown.3 Cups. If needed. Take small balls and deep fry it in Oil. put small portions of it in oil. Oil or butter .
fenugreek seeds. crystalline salt. add fenugreek seed powder an asafoetida.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.each 1 spoon asafoetida . 148 .Store in refrigerator.a pinch. 274. whole red peppers and turmeric poweder.Store in refrigerator.Pout 5 teaspoons of oil in a frypan. thin skin. and add 1 cup of chopped leaves.a small piece of tamarind and salt. 270.Add salt and heat with constant stirring until the mixture becomes thick. Tomato pickle Cut the tomatoes into large pieces.(Preseve the juice while cutting).Add salt. 272.Add this to thick curd and keep it aside.little mix the above ingredients and add 3 cups of sesame oil.Add red chilli powder.Grind into a thick paste. Lime pickle Fresh lime(large size.Provided by: www.6 Cut into medium pieces. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. 269.a pinch into a thick paste. asafoetida. Cut into fine pieces.4 spoons. Add tamarind juice to this and bring it to boil. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Take oil and add mustard seeds.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. Next day. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).Grind it in a blender to make it into a thick juice. 2 tsp red chillie powder and cook until it becomes a non-sticky paste. Fry with constant stirring. coconut pieces.1 cup turmeric powder.5 cups mustard seed powder .This will taste great with curd rice.When the mustard splatters.Ad d this to the poickle and mix. and asafoetida(perungayam). Next day add 1/4 cup of sesame oil and leave it aside. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper.1 cup red chilli powder . Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. 268.Org 267. add mustard seeds. Maavadu (Tender mango pickle) Grind mustard seeds. Aavakkai (Mango pickle) sour mango pieces(medium sized). Add salt.1/2 spoon and mix well. Ginger Pickle Grate ginger finely. fenugreek seeds. asafoetida . Curd Vadai Grind some grated coconut and green chillies into a thick paste.When it splatters.1 cup salt .Wash the tender mangoes and spread the ground paste on it.fenugreek seeds. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. ripe) .To 5 spoons of oil. 271.red chilli powder .Add 1 tsp salt.FoolzParadize.4 spoons. 273. fenugreek seed powder .Add mustard seeds.1/4 spoon Slightly roast the above without oil and grind into fine powder. sesame seeds .
282.Org black whole peppers. You can mix curd with soaked aval if you like. When it pops. Error! Bookmark not defined. Dal Vadai (Aama vadai) Soak 200 g of gram dal. 1 tsp gram dal.add salt . Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. Deep fry this in oil and turn over until the vada turns golden brown. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Take 1 cup of rawa and lightly roast without oil to make it crisp. 1 tsp urud dal. Add a bunch of curry leaves. heat 6 tsp of oil and add 1/2 tsp mustard seeds. Aval uppuma Soak 200 g of aval in water for 1/2 hour. and cumun eeds.Beans.When the peppers burst add 149 . add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Rawa Kichadi Vegetables . VenPongal Mix rice and moong dal in the ratio 1:1. Rice Uppuma Rice rawa . Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked). Turn over until golden brown in colour and it is fully cooked… 276. Then drop them in boiling oil. a pich of asafoetida.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. add 1 tsp urud dal. 275. Drain the water from the aval and add it to the pan and fry. water .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.Error! Bookmark not defined. and asafoetida. 1 tsp whole black peppers. 6-8 tsp of urud dal for an hour. Add 1 tsp salt. 200 g of toor dal. and salt . Deep fry this in boining oil. To this add 1 tsp cumin seeds. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little.Add a pinch of asafoetida. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. 1 teaspoon gram dal. and roast lightly.Now add 3 cups water and when it comes to boil. Pour 3 teaspoons of oil in a fry pan and add mustard seeds.When it splatters.Drop this carefuly into boiling oil and fry till it turns golden brown.Add the soaked dal to this mixture and grind coarsely. Then add 6 tsp grated coconut and fry lightly.1 cup. 280. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).Heat 4 tsp of oil in a pan. carrots. Error! Bookmark not defined. To 1 volume of this add I volume of finely cut cabbage pieces . Deep fry in oil. On a plastic piece of paper place a ball of this and flatten it by hand. Turn over both sides until fully cooked.3 cups . 3 red chillies. 277. a bunch of curry leaves and mix well.Provided by: www.Grind 3 green chillies.Take some ghee in a fry pan and add whole black peppers.Add 3 times water and steam until it is overcooked. onions Cut the vegetables into fine pieces. 278. 3 hot green chillies(chopped). 279. 2-3 chopped green chillies. 281. 3 whole red peppers and salt in a blender. 1/2 tsp whole black peppers. add 1/2 tsp mustard seeds. In a pan. 1/2 tsp cumin seeds and 1/4 tsp salt.1/2 tsp. Add 2 tsp of ghee while serving. add 1 tsp urud dal.Cut green chillies and ginger into fine pieces.FoolzParadize.
Dry roast 2 tsp of cowgram. Uthappam Par boiled rice .1/2 Fenugreek seeds ..Add some ghee while serving. Flatten this flour ino round shape (the size of urud vadai). 287. and add the roasted cowgram .When it is almost cooked spread a teaspoon of Error! Bookmark not defined. Add ome splattered mustard seeds. 1/4 tsp asafoetida. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. use red whole peppers). and roll the dosai on both sides and move it to a plate.1 cup Mix the above well.Provided by: www. when it splutters. add 2 curd chillies(alternatively. coconut pieces(cut into very small pieces) and 1/2 tsp salt. squeeze into the form of long threads on a plate. When it is cokked on one side. over it.2 tsp Soak the above in water for about 4 .Add salt.little Rinse the above ingredients in water for about 2 -3 hours. using this preparation in the place of rice.Org chillie and ginger pieces and a pinch of turmeric powder.2 Urud Dal .Place some Error! Bookmark not defined.Add water and mix. In a thick vessel. .2 Raw rice . place in idli plates and cook. sour curd or buttermilk . Using this flour in omappodi achu.Add this to cooked dal-rice. 284. water . Masala Dosai Par Boiled rice . For serving follow the procedure for Error! Bookmark not defined.Turn it over so that both sides are cooked well. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. turn over.2 cups. or Error! Bookmark not defined. Heat 2 tsp of oil add mustard seeds. curry leaves and mix well. Heat the pan and spread a drop of oil on it. Now the sevai is ready .5 hours and grind into a fine flour. 283.1 cup. The same procedure can be followed with wheat flour instead of maida 150 . Add about 2 tsp of rava. place a laddle of flour and spread on it(it should be thick than a normal dosa).When the pan is fully heated.FoolzParadize. Leave it for about 8 hours to become sour. Heat a dosa tawa and spread a tsp of oil over it. but make the dosas more thick. When it becomes hot enough. Morkkali rice flour . 285. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste. Add a pinch of salt and stir well. Make dosas as described in Error! Bookmark not defined. salt to taste(about 1 tsp). Urud dal -1/2 cup.To this add chopped green chillies.Then grind in a blender (with adding water in steps) into a very fine flour. Maida dosai Mix maida:rice four in the ratio 2:1.Add salt and keep it aside (to get sour)for 12 hours. 286. Side dish -Error! Bookmark not defined.4 cups.. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. add a tsp of oil all over its edge and remove when fully cooked. take some flour and spread it on the pan into a round shape. add the rawa and stir into a paste.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. fenugreek seeds . (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. curd. few cumin seeds.. heat water to boil.When they are cooked. Let it be more thin than normal dosai.
Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. 293.200 g. Rava dosai Slightly roast rawa in a dry pan. cashewnut .1 1/2 kg.1 kg. sugar .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.10 (powdered). Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Also add a feww cardomoms and kalkandu and mix well.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.1 1/2 kg. Now make into even balls by pressing lightly with hand.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes.1. leave for 5 min. cumin seeds and make dosas as described in Error! Bookmark not defined. Drop the boondis into the sugar syrup and mix well. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. cardomom .50 g Roast rava in a dry pan and powder it.Remove this from oil and drop into sugar syrup for 2 minutes and then remove. cashewnut . 292. Roast the cashews in ghee and add to the mixture. Rava laddu (Ravaalaadu) white rawa . 290. cardomom powder.1 kg. Heat the ghee slightly until it melts and add it to the mix well. chopped onions.200 g. Roast cashewnuts. cardomom powder.Add water and steam in pressure cooker. Laddu Prepare Error! Bookmark not defined. 151 . ghee .. Inner stuffing(Poornam): Mix 1 cup grated coconut. 291. 1 cup powdered jaggery. curry leaves. Make into even sized balls with this flour. moongdal.To this add finely powdered sugsr.. Sakkarai Pongal Take rice. Rava laddu (Ravaalaadu) white rawa . Roast the cashews in ghee and add to the mixture. Kozhukkattai Outer cover: Rice flour . cardomom . Wait until the mixture cools down to a temperature where the hand can withstand the heat.FoolzParadize. Add chopped green chillies. Add the liquid part of this juice (which will be at the top) to cooked mixture.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. sugar . Pour this paste in a thick plastic cover and make a small hole at its bottom corner. gram dal in the ratio 2:2:1.Roast some cashews and raisins in ghee and add it to the mix.Add some extra ghee while serving. grated coconut in ghee and add this to the mixture and stir well. raisins. 289.Then take even sized balls of this and shape it into a hollow hemisphere. Soak urud dal for 1/2 hour and grind it into a thin soft paste.Org 288.50 g Roast rava in a dry pan and powder it. Make into even sized balls with this flour. Cover and keep aside for 1/2 hour.To this add finely powdered sugsr.10 (powdered). 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.Provided by: www. ghee . Allow to cool. 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.
mustard. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t. Peel skin and mash thepotatoes and keep them aside. and roll them similar to chappati/puri's andcut them into small squares/dimonds. and salt. 309. and deep fry in oil.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.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.spoonCashew 1/2 cup choppedSalt 1 t.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil.green chilles. Wet grind urad dhall. hing.FoolzParadize. hing.spoonButter 2 t.spoonCooking oil for frying MethodMix maida.spoonHing a small pinchSalt 1 t. coconut. 155 . salt. 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. coconut. and salt finely.Org 308. Coat the balls in thisbatter. Deep fry these small squares in oil. cashew.Provided by: www. uraddhall. and curry leaves to this. Add chopped spinach and makes small balls and deep fry in oil. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. hing . and make a nice dough similar to Chappati dough.spoonChanna dhall 1/2 t.spoonGreen chillies 2 Coconut 2 t. Mix this well with the mashed potatoes. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. and add fresh lemon juice. 311.spoonUrad dhall 1 t. Grind ginger. 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. channa dhall. 310. green chilles.Make small balls. and curry leaves to this. 312. green chilles. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Add pepper. Wet grind urad dhall. chilli powder.green chilles. Make small balls and deep fry in oil. 313. salt and the soaked dhall coarsely. make small balls and deep fry in oil. Make small balls and deep fry in oil. Make a batter with channa flour and little salt.spoon Mustard 1/2 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Potato Bhonda IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t.spoonCooking Oil for frying Method Boil potatoes with turmeric. curry leaves and ginger. Roll small balls and keep them aside. hing . Fry in little oil. and butter with little water. Add pepper.spoonGreen chillies 2 Coconut 2 t. and salt finely.
spoon of ghee around it.Serve it hot with chutney.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. maida. aval and urad dhall in water for 1 hour.5 t.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. Wait till the addai turns brown.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.spoon Curry leaves Cooking Oil 6 t.spoonsCream of Rice 1. Addthis to the flour.spoonsGhee 2 t. and put 1 t.spoon per dosai MethodMix rava.spoonCumin seeds 1 t.5 cupsDry ginger powder 1 t.spoon of oil around it. 317. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. rice flour. and curry leaves in oil and ghee.spoonHing 1/4 t.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.Add all the other ingredients except oil. and coconut with the melted jaggery. maida. Add dried ginger powder and mix everythingtogether.Keep it overnight.spoon of ghee around it.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. or with some jaggery.5 t. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. and then turn over to the other side.spoonPepper 1/2 t. Wait till the dosai turns brown. moong dhall.spoon of oil around it. cumin seeds. hing and red chillies.spoonCumin seeds 1/2 t. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.Mix wheat flour.spoon of oil around it.spoonsCooking Oil 1-2 t.Fry pepper. Let it cook on this side for a few minutes.spoonSalt 1. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. to the above batter.Keep it overnight so that this will ferment. cardamon.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.Provided by: www.5 t. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan.Org 314. Close the dosa with acover and let it cook for a few minutes. Keep at roomtemperature for 12 hours. 318. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. Grind the two seperately.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. andput 1 t. 315. before making idlis. Let it cook on this side for a few minutes. rava.Grind the above coarsely with salt. urad dhall. and make a fine batter.Wet grind the above with salt into a nice batter.spoonsCooking Oil for making dosas MethodRinse and soak rice. and then turn over to the other side. 316. and rice flour in water to make slightly watery batter. and mix them together with salt. Grind the above coarsley and add hing and salt to this. and cream of rice together in 6 cups of water. 319. andput 1 t.spoonsSalt 1. channa dhall.FoolzParadize. and put 1 t.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.Serve it hot with any chutney. Do not turn the dosa.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours. and put 1 t. 156 .5 t. Coat a flat vessal with oil.Keep this batter in room temperature for atleast 20 minutes before making dosas.
spoonsSalt 1 t. and add cumin seeds. and now add turmeric.Make the peserat like dosas. and add the choppedeggplant to this. hing.spoonSalt MethodCoat eggplant with little oil. and cover it 157 .5 t.spoons MethodRinse and soak rice. channa dhall. 325.spoonUrad dhall 1 t. curry leaves.Org 320.spoonCooking oil 4 t. andwait for a few minutes. green chillies.spoon MethodDry roast urad dhall.spoonCilantro 1 bunch finely choppedSalt 1.Fry the remaining onions in oil and keep them aside. Serve with corrianderchutney or onion chutney.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. urad dhall. 323. usually takes about10 minutes. Keepstirring until the rice flour gets cooked. salt and tamarind paste.Grind the above with green chilles. salt and little onion.Fry mustard. and grind it into a powder and keep it aside. ginger. red chillies. channa dhall. and curry leaves. Garnish with finely chopped cilantro. corriander seeds. and either bake it in an oven.spoonUrad dhall 1 t. 322. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. and let it cook for sometime. then add urad dhall.Fry mustard. red chillies.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.spoonCurry leavesCooking Oil 4 t. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. orgrill it on the stove. red chillies. Wet grind the above coarsley with redchillies and salt.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. channa dhall.spoonsHing a small pinchTurmeric 1/4 t. urad dhall. and green chilles. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours.spoon salt. and hing in oil. Sprinkle little water.spoonCurry leavesOil 2 t.spoonCorriander seeds 1. thuvar dhall. pepper. cumin seeds. Mix mashed eggplant.Provided by: www. 324. hing.spoon MethodMake a batter with rice flour. fried ingredients to the tamarindwater. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonChanna dhall 1 t. and put a spoon full of onions onthe dosa and fold the dosa before serving. and mix it with the batter. turmeric.spoonHing a small pinchSalt 1 t.spoonRed chilli 4-5Mustard 1/4 t. Add 6 cups of water to the above and let it cook for sometime.spoonsGhee 2 t.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. Dry grind the above with 1/4 t. 321.FoolzParadize.Fry mustard.Make them similar to addai's. hing.Bring 1 cup of water to a boil.spoonMustard 1/4 t. and then add the rice flour batter. and add tamarind paste and salt to this. and urad dhallin water for 1 hour.spoon MethodDry roast methi.5 t. Peel the skin.spoonSalt 3/4 t. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonMethi 1/2 t. mash the eggplant and keep it aside.Fry mustard in oil and wait till it splatters. hing.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.spoonChanna dhall 1 t. Now add cream of rice and keep stiring until cream of rice gets cooked.Heat oil and ghee in a pan. andcurry leaves in oil. Finally add the ground methi powder.spoonMustard 1/4 t. andcurry leaves in oil. washed & cut 1" lenght wiseUrad dhall 1 t.spoonPepper 1/2 t.spoonSalt 3/4 t. vetha mulaka. red chillies and hing. butter milk.spoonTamarind paste 1/4 t. and salt.
green chilli.Add salt and remaining ghee and mix everything well. Now add the remaining salt. Mix it well andadd a few t. Letthis cook for a few minutes and then garnish with cilantro. turmeric. Plantain Curry IngredientsPlantain 2-3 washed. turmeric. coconut and red chilles and keep it aside. hing.spoonTamarind paste/extract 1/4 t.spoon (or to taste) MethodBoil plantains with turmeric and salt. and let it cook for another 5-10 minutes.spoonsButter milk 1/4 cupCooking oil 2 t. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoonSalt 1 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.Fry mustard. finely chopped ginger.spoonSalt 1/2 t.spoon MethodFry mustard.spoonUrad dhall 1/4 t.spoons of cooking oil. Add little water to tamarind paste. finely chopped ginger. and ginger in oil.spoonMustard 1/4 t.spoonSalt 1 t. red chilliand diced plantain in oil in a wok. Sprinkle water and let it cook for 10 minutes.Squeeze the butter milk out the soaked vazai thandu.spoonRed chilli 2Curry powder 1 t.spoonGinger a small piece finely choppedGhee 1/2 t. urad dhall. 329.and then add the grated coconut to the above. and add this to the above pongal.spoonCumin seeds 1/2 t. tamamrind paste.Org slightlyuntil the eggplant gets cooked. hing.Fry pepper. urad dhall.spoonChanna dhall 1 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. moong dhall. red chillies. hing. urad dhall. hing. 326. lemon juice andsalt in 2 t.spoon ghee and add to the above.Peel skin and grate them and keep it aside.Fry mustard.Fry cashews in 1 t. curry leaves. curry powder and mix it well.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoon Mustard 1/4 t. and addthe vazai thundu to the above pan.Provided by: www. Let it cook for 10 minutes. lemon juice andsalt in 2 t.spoons ghee. cumin seeds. and let it cook for a few more minutes. channa dhall.spoonHing a small pinchTurmeric 1/4 t. and sprinkle this on the plantain curry. curry leaves.FoolzParadize.spoonsSalt 1 t.spoons of oil and then add the grated plantains. hing.spoonCurry leaves a fewOil 3-4 t.spoon MethodSoak vazai thandu. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t.spoonMustard 1/4 t. Now add salt. curry leaves.spoon MethodBoil plantains with turmeric and salt.Peel skin and mash them and keep it aside. hing.Fry mustard. 328.spoon (or to taste) MethodBoil potatoes with turmeric and salt. 158 .spoonRed chilli 2Mustard 1/4 t.spoon MethodCook rice.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. curry leaves. and the ground masala powder.Wet grind cumin seeds.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. urad dhall.spoonSalt 1 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. peeled. 327. red chilli. Sprinkle water and let it cook for 5minutes. and ginger in 2 t. and dicedUrad dhall 1/2 t. curry leaves.spoonChanna dhall 1 t.spoons of oil and then add the mashed potatoes. peeled and dicedCumin seeds 1/2 t. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.spoonSalt 1/2 t.Fry mustard. urad dhall. and now add the ground masala. 330. moong dhall and turmeric powder with extra water andkeep it aside. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. and diced plantain in oil in a wok. butter milk and salt togetherfor 15 minutes. channa dhall. red chillies.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. turmeric.spoonMustard 1/4 t.spoonCurry leaves a few Cooking oil 3 t. turmeric.spoonHing a small pinchTurmeric 1/4 t.
Now add sugar and keep stirring. and sugar into a nice dough. and keep it aside. and almond paste for 10-15 minutes. and kesar color to above and let it cool.Knead maida. 159 .spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. and keep the same amount ofsugar aside. using somecold after. Serve it cold/hot. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. and keep it aside. and boil for 10-15 minutes.Soak almonds in hot water for 1 hour.Cook the almond paste for 5-10 while stirring it constantly.FoolzParadize. soked rava.Provided by: www. Add saffron.Org 331. till the flavour comes out.Boil evaporated milk.Soak rava in little water for 10 minutes. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture.Soak almonds in hot water for 1 hour.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. 332.Measure the amount of almond paste. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.spoonsSaffron 1/4 t. Add the remaining milk. condensed milk. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Add the soaked saffron and serve it cold.
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