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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
..........................................................................................................................116 Matar Palak........................................................................................................124 Tum Yum Soup.............................................108 Malai Kofta................................................................................... 208........................................................................................................................................131 Besan Burfi ......................111 Besan Ladoo......................................................................107 Sarkarai Pongal.........................................................126 Cheesy Sweet Jamuns.................... 191...........................104 Dum Ka Karela ...............................................111 Sweet Shakarpara (Diamonds)...................................................................................................... 181...120 Chakali.................................................................................................................................................................. 234....... 201..........................................................................................................125 MALAI KOFTA CURRY.......................................102 Ravva Dosa .......................................................103 Aloo Gobhi Methi Ka Tuk............................................................................................................106 Garam Masala ............................ 219...................................124 Sweet Corn Soup ............................98 Kozukkattai (Stuffed Rice Balls)............ 194................................119 Vegetable Korma ......................................130 White Gravy ............................................. 224................................................................................................................................................ 230.101 Masala Vada.................................122 Green Peas Skin Soup.......................................................................................................... 213..................................................Org 177...................... 210................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)............................................................................ 186....... 226... 235....................................................................................................................................................................................................................................122 Corn Soup with Vegetables..................123 Lentil and Vegetable Broth....................................................................123 Hara Nariel Ka Shorba..................................................................... 220............................................................................................................................................................ 193...............................................................................................................................................................127 Kofta Lajawab.........................132 4 ........................................................................ 203................................128 Badshahi Baigan ................................ 211................................................................................118 Venn Pongal....... 207................................................................................................... 197....................... 215............................................................ 225....................114 Dahi Wada ..........................................................104 Khatti Arvi Ka Saalan.. 214.........................................................................................................................................................................................................113 Mysore Bonda ............................ 217..................125 RAJMA CURRY ....112 Dryfruit Halwa................................................................108 Vegetable Jhalfrazie ......................................103 Bhakar Wadi.......... 189.............................Provided by: www........................................................................................................ 179..........................................................................112 Dal Payasam..................................118 Tamilian Kurma ...... 232.......................... 183...........................128 Beetroot Parathas .................................................................................................................................................................................. 184..................... 223......................................................................................................... 187...........116 Instant Dhokla........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 200.......... 229..... 198.............. 231......FoolzParadize....................................................................... 205........................................................................................................................................................... 196........................113 Green Onion Bhurji.........................................................................................................131 Brown Gravy.......................109 Vegetable Kofta ...................129 Red Tomato Gravy........................................................................................................................................................................................................................................ 216.... 199............................ 185...................................................................................100 Pulihora (Tamarind Rice)........................................................................................................................... 206............... 192........................................... Baigan fry Recipe...................... 227........................................................................................................................................................................... 182.............................................................. 190..................................................................................................................................................123 Letil Soup...................................................................................... 221.............. 222.................. 202...................................................... 209........................................................................... 233........................................................ 180...............................................................................................................................................111 Cashewnut Barfi.......109 Navaratna Curry ............. 204............................... 228........115 Rasmalai...........................................119 Mixed Vegetable Kofta in Tomato Curry .................................................................113 Red Beet Paratha................................................................................................................................117 Aloo Mutter....................................129 Green Gravy.................................................................. 218......................105 Dum Gobhi.............................................. 212.............................................................................................................................................................................................................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds).........................................................................................................................................................................................121 Healthy Tomato soup................................................................................................................................................................................................................................................................................................ 188.....................................99 Onion Rice .................. 195... 178.................................................................................................................................132 Raabdi...............................................................................................121 Moong Soup With Paneer .....................................................................110 Rasmalai......................................................................................................................................................
......................................152 5 .......................................................................................................................................149 Dal Vadai (Aama vadai) ...................................................................................................................151 Sakkarai Pongal.......................................146 Toll House Pan Cookie ..........................144 Double Ka Meetha (Bread Pudding)...... 260...................................146 Rasavangi ............................................................................................................................... 276.........................................151 Kozhukkattai..................................................................................... 274...........................134 Dum Aloo........................150 Uthappam....................................................................................................147 Maida Bonda.........................................................................................................................148 Maavadu (Tender mango pickle)......................................................................................................................... 268...................................................................................Provided by: www......... 283..................................................................................................................................................................................................................................................................................................................................................................................... 272...................................... 273................... 275.............................................................................................................................................................. 293............................................................................................................................................................... 240.............................................................................................................................................................................................................. 267.............................................................................................................................. 258.................... 265..................................................................................... 247.... 245..............FoolzParadize..................................................................................................................................................................................................................... 243............................................................... 288..................................151 Laddu.......................................... 286..................................................................................134 Matar Paneer.................................................................................................................................................................................................................. 264.................................................................................................................................................................. 266..............................149 Aval uppuma ................................142 Didir Onion Rava Dosa..............................................................................................................................150 Rava dosai ....................................................................................................................................................................147 Tomato pickle ............................................................................137 Mangalore Rasam.....................................................................................149 Sevai (Idiyappam) ................................................................................................................................................................................................ 277.............................................................................................................................................................................................143 Basic Curry Sauce.......... 271...........................134 Bhindi Masala .........................................................................................................................................149 Rice Uppuma .............. 294................................................................................................. 246................................. 287........................................................... 290.................................... 256.......................................................................................................................133 Dum Arvi.............................................................................................................................149 Urud Vadai (Medhu vadai)..................................................................148 Tamarind pickle (Pulikkachal) .........................................148 Aavakkai (Mango pickle).................................................................................................................................141 Sambar Masala............................................140 Cauliflower Curry ............................................................................................................................ 289................................................................................. 249............................................ 262.......................... 237........................................ 270.................................................................... 261................................... 238......................... 282.....................................146 Bengan ka bhurta................................................................. 280.............................. 284...............147 Coconut Milk Pulav...Org 236.............146 Halwa ............ 239.............................. 292.. 248...........................................................149 Rawa Kichadi.................................. 263....................133 Rasagulla...149 Mangalore bonda ........................................................................................................................................................................................................................................................ 241.............................. 278..................................150 Morkkali........................................................................................148 Lime pickle ....................143 Biryani......................151 Jilebi............................................................................................................................ 251.................................................................................................................................................................................148 Cabbage Vadai.... 253.................................................................................................... 257......151 Rava laddu (Ravaalaadu).......................148 Gonkura Thokku ......................................................................................150 Maida dosai.................................................................................. 281............................................147 Rava Bonda ..................................................................................................147 Palak Paneer................................................................................................ 291............................................................................ Ras Malai .........................145 Kadhi.....135 Vegetable Jalfrasie ................147 Stuffed Brinjal Curry................................................... 252.......................148 Ginger Pickle .......... 269..........................149 VenPongal. 255..........................136 Mangalore Rasam Powder....................138 Sambar.........150 Masala Dosai.......................................................................................................................................................... 259......................................................................................................................................................................148 Curd Vadai...............................................................................................................................................................141 Vada .................................................. 242............................................. 250............................................................................................... 254..............135 Rasam Masala ..........................................................................................142 Didir Dosa...............................................143 Dosai...............................................145 Indian Cream of Tomato Soup...................... 279..................................................................................................................... 244..........................................................................................................................151 Poli ....... 285.....................................................................................................................................................................................
.... 330................. 318......................................................................... 312......................................................................... 297...154 Cashew Kunuku ...........................................................................................................................................................................................155 Spinach Vadai................................................. 303........153 Kunuku................................................................................. 315............................................................................................................................................................................................................156 Aval Dosai.........................................................................................157 Plantain Puli Curry ................................152 Sweet Puttu...................................................................................................................156 Kanjeepuram Idli............................................................................................................................................................................................................... 304.............. 300.........................................................Provided by: www....................159 Paal Poori (Sweet Poori)......................................................................................................156 Vella (Jaggery) Dosai....................................................................................................................................................155 Kara Vadai........................... 322.............................................................................................................. 310....................................................................158 Potato Podimas ........... 328...............................................157 Peseret...........................................................................................152 Milk Appam............................FoolzParadize.........158 Badam Kheer......................................................................................................................... 307....................................................................................................153 Oatmeal Raisin Cookie .............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 331................................. 326....................................................... 313..................................................................................................................................................................................................................152 Paanagam................................................................................................. 301............................................................................. 6 .............................................................................. 324.................................................................................................................................................158 Venn Pongal...................... 306.................156 Thaval Adai............................................................................................................................................................................................................................................................ 308............................. 321..............158 Vazai Thandu Curry.......................................................159 0.......................... 323...................................155 Thukada .............................155 Idli... 332......... 325.... 329................. 302..................................................................................................................................................... 296........................................................................................ 299...............................................157 Eggplant Podi Curry .................................................................. 298.........................................157 Tamarind Uppma .......................... 314...............................................................................157 Eggplant Gotsu.................................. 309..........................................................................................156 Rava Dosai...... 319.......156 Ordinary Adai......154 Madhur Vadai................................ 311....................154 Medhu Vadai......................Org 295..................................................................................................................................................................................................... 316........................152 Palak Paneer............................................152 Panchamritham (fruit salad)................................................................................................................................................... 305..................................................................................................................................................................................................155 Potato Bhonda ..............152 Chole...........................................................................................154 Vermicilli Masala Vadai.............................................................................. 317......................... 320........................152 Sweet Adai..................................155 Bhonda ......................157 Moor Kali........................................ Somaasi...........................................................158 Plantain Curry.............................................................................................. 327....................................................
red chilli powder 1 tsp. ghee salt to taste METHOD: Put the washed spinach in a pan. Add spinach and potatoes. Keep slightly coarse. Cut the potatoes into big pieces.FoolzParadize. add green chilli and run for a minute. Heat ghee and fry potatoes till light brown. In the same hot ghee add the cumin seeds. Cool quickly. Serve hot with naan or parathas or even rice. butter 4 tbsp. Put in a mixie. Note: You may use boiled peas. Gobi Manchurian INGREDIENTS: 7 . Add all the dry masalas and fry till ghee separates. add very little water (just a sprinkle) and a pinch of salt. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2.Org 1. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. keep aside. Drain the potatoes. boiled corn kernels or paneer chunks in the above dish. Pour over the vegetable and mix gently. lemon juice 1/2 tsp.Provided by: www. instead of atoes. cinnamon-clove powder 1/4 tsp. Cover and boil over a high flame for 2 minutes. onions and fry till very tender. Boil for 2-3 minutes. do not make very smooth. When it resumes a boil sprinkle the flour and stir well. Add the tomato and further fry for two minutes. garam masala 1/2 tbsp. Add the ginger. or hold under running water in a colander. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. wheat or other flour 1 tsp. Keep aside.
cornflour to 1/4 cup water and dissolve well. Serve hot with noodles or rice. Drain and pat dry on a clean cloth. oil 1 1/2 cups water 1 tbsp. but instead of using only cauliflower.potato. spring onions and soya ce at this stage. Add 1 tbsp. In the remaining oil. tomato. cauliflower clean and broken into big florettes. ladyfinger (okra) 100 gms. Add florettes and soya sauce. red chilli powder 2 red chillies.cornflour. Same procedure for veg. Add 1 1/2 cups water and bring to a boil. Variations: Dry manchurian can be made by omitting the gravy. 1 small bunch spring onoin finely chopped 2 tsp. cornflour 1/4 tsp. Gradually add to the gravy and stir continuously till it resumes boiling. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. manchurian (with gravy or dry).carrot. garlic finely chopped 1/4 cup plain flour 3 tbsp. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. Fry as above and proceed as above. add fried florettes. Sindhi Saibhaji Ingredients: 1 each . Add the salt and spring onions. each of ginger and garlic and red chilli powder and salt to taste. garlic and crushed red chilli and fry for a minute.Provided by: www. small cabbage. Stir fry for a minute. ginger finely chopped 1 tsp. to which a tbsp. Make florettes as above and instead of adding water as above. capsicum. dry 3 tbsp. Sprinkle 1 tsp.FoolzParadize. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. french beans 8 . of milk has been added. adding 1/4 tsp. Boil till the gravy becomes transparent. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. add remaining ginger. Keep aside. brinjal. cornflour on the florettes and stirfry for 2 minutes.Org 1 medium. Make thin batter out of flour and 2 tbsp. Dip the florettes in the batter one by one and deep fry in hot oil. Boil for two more minutes and remove. onion.
open and handblend the contents. Mix well. add all the vegetables. paneer (cottge cheese) 3 tbsp. wash and chop spinach and vegetables except tomato. add enough water to cover the contents. Heat 1/2 tbsp.FoolzParadize. spinach and dals.Provided by: www. 1/2 bunch any other leafy greens. 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 . Place whole tomato on top. Clean. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. salt 1/2 tsp. khatta (3 leaved) greens. Shahi Paneer Ingredients: 250 gms. ghee 2 pinches asafoetida METHOD: Clean and wash dals. cover and pressurecook for 3 whistles. Heat oil in a pressure cooker. ghee add a pinch of asafoetida add to the mashed vegetable. Cool the cooker. turmeric 3 tbsp. Add all masalas and mix. coriander. dhania (coriander seed) powder 1 tsp. red chilli powder 1 tsp.Org 1/2 bunch each spinach. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. oil 1/2 tbsp.
Potato in Curd Gravy Ingredients: 3 medium. Heat remaining ghee. Boil to get a very thick gravy. Making time: 45 minutes. red chilli powder 1/2 tsp. turmeric powder 1/4 tsp. Add tomatoes and cook for 7-8 minutes. grated paneer 1 tbsp.FoolzParadize. Add onion. 5. add milk and paneer fingers and boil for 3-4 minutes. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 .Provided by: www. add gravy and other ingredients except milk and paneer. dhania powder 1/4 tsp. tomato sauce To garnish: 2 tbsp. Add 1/2 cup water and cool. Makes for: 6 Shelf life: best fresh. salt 1/2 tsp. Add curd and cook for 5 minutes.Org 1/4 cup beaten curd 1/2 tsp. chopped coriander Method: Chop the paneer into 2" fingers. Fry for 3-4 minutes. garam masala salt to taste 1/2 cup milk 2 tbsp. green chilli and cardamom.ginger. covered. heat gravy. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. red chilli powder 1 tsp. Heat half the ghee. Blend in a mixie till smooth. Just before serving. Garnish with chopped coriander and grated paneer.
coriander chopped 1 tbsp. Makes for: 5 Shelf life: Best fresh 6. Add the masala mixture and fry for 2 minutes. Stir continuously after adding curd. When they splutter. Heat oil. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Add the seeds (cumin and mustard). 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. Making time: 30 minutes. oil Method: Cut potatoes into big pieces. add ginger-garlic. Stir well.Org 1 tbsp. chilli and curry leaves. 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. ghee salt to taste 11 . Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. each cumin. wheat flour 1 tbsp. Serve hot with thin wheat chappaties and rice. mustard seeds 1/4 tsp. garlic grated 2 green chillies slit 1 tsp.Provided by: www. Keep both aside. each ginger. coriander leaves chopped 1 1/4 cup water 1/2 tsp. Add the remaining water and all the potato and flour.FoolzParadize. Mix all the dry masala in 1/4 cup water. Mash 3-4 pieces fine with hand.
cuminseeds 2 tsp. Add butter to ghee and heat. grated ginger 1/4 tsp. drain and keep aside. Chop all the fruit fine. Allow to thicken a bit. sugar 2 tsp. Add the carrots and peas. 2 1/2 tsp.coriander and chopped cherries. milk 50 gms. add fruit. nutmeg powder 1/2 tsp. Malai Kofta Ingredients: Gravy: 125 gms. Heat ghee and fry cashews. cream 75 gms.Org Dry Masala: 1 tsp.FoolzParadize. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. Garnish with grated cheese . cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. roti or paratha. Serve hot with naan. khoya or paneer 150 ml. mix together curd and cream and add to gravy. add the wet masala and fry for 2 minutes. ghee Kofta: 50 gms. khuskhus (poppyseeds) 1 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7.Provided by: www. Add the dry masala and salt and fry 2 more minutes. khoya 12 . cashews and raisins and boil till the gravy is thick and the fat separates. cashewnuts 3 tsp. white pepper powder. turmeric powder 1 tsp.
Add paste and fry further for 5-7 minutes stirring well. grated cheese or paneer 1 tbsp. except ghee. raisins 4-5 green chillies chopped fine 1/2 tsp. Keep aside. Place 2-3 cashews and raisins in the centre and shape into a ball.FoolzParadize. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Mix together all the ingredients except raisins and cashews. peel and smash them. Garnish with grated cheese and chopped coriander. Flatten. paneer 5 medium potatoes 20 gms. Warm the koftas either in the oven or on the tava. Serve hot with naan or parathas. mashed 1 onion finely chopped 13 .Provided by: www. chopped coriander Method: Koftas Boil the potatoes. Shelf life: Best fresh. Heat ghee in a skillet. 8. cashewnuts 20 gms. warm oil water to knead dough For filling: 2 potatoes large boiled. nutmeg and cloves together. Makes: 10 koftas with gravy. Wet grind all the other ingredients. Making time: 45 minutes. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. to a paste. Optional: You can deep fry the koftas also. Gravy: Roast the cinnamon. cardamom. Add 2 cups water and simmer on low for 15 minutes.Org 50 gms. ginger grated 1 tsp. Take a ping-pong ball sized dough in hand. cum seeds in salt to taste Garnish: 1 tbsp. Dry grind and keep aside. peeled. To serve place warm koftas in a casserole. add powdered spices and fry for 2-3 seconds. coriander chopped 1/2 tsp. Repeat for remaining dough.
salt and little water. turmeric powder 1/2 tsp. salt. oil. Make five to six. round with some dough. deep fry on low to medium till light brown. garam masala. Do not fry on high.Provided by: www. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. coriander seeds cru shed 1 tsp. coriander seeds. 14 . kneading into soft pliable dough. or the samosas will turn out oily and soggy. garam masala 1/2 tsp. Stir fry for 2 minutes.FoolzParadize. garlic. Add more water little by little. of filling in the cone and seal third side as above. Join and press together to make a cone. Re-cover. Drain on rack or kitchen paper. Cool. Serve hot with green and tamarind chutneys (refer chutneys). or tomato sauce. keep aside for 15-20 minutes. ginger crushed 1/2 tsp. Cover with moist cloth.Mix well till crumbly. add potatoes. Put in hot oil. Add coriander. Keep aside. Run a moist finger along diameter. lemon. green chilli. Add oil. add onion.Org 2 green chillies crushed 1/2 tsp. Place a tbsp. turmeric. saute till light brown. For filling: Heat 3 tbsp. To proceed: Make a thin 5" diam. Stir further 2 minutes. Making time: 45 minutes Makes: 20 pieces (approx. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. Stir fry for a minute. Beat dough on worksurface and knead again. add ginger. garlic crushed 1 tbsp.) Shelflife: Bestfresh 9. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. Masala Vada Ingredients 1 cup yellow gram (chana) dak 1/2 cup onion finely chopped 1/2 cup coriander finely chopped 1/2 cup dill leaves finely chopped 3-4 green chillies finely chopped 1/2 tsp. red chilli. Cut into two halves.
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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
Org 1/2 tsp. 12. stir.Add both greens. green chillies. drain. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14.Pressure cook till done. jaggery salt to taste 1 tsp. 7. Heat the oil and add the asafoetida and put in the mixie.Provided by: www. 9.Add ginger. add onion. Add water as and when required. 5. Store in a clean glass bottle. oil 1/2 tsp. in a small mixie. stir.Mash well. maize flour Method 1. garam masala 1 tbsp. garlic. or paratha.Garnish with cheese. Try using no water or as little as possible to make the chutney keep longer. 4.Add few pinches salt. 10.FoolzParadize.Serve hot with makki ki roti. 18 . 1 cup water. oil 1 clovette garlic Method: Put all the ingredients .Chop both greens. except cheese.Add all other ingredients. 3. 6.Heat ghee in a pan. 2. wash. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. 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. 11. 8. except oil and asafoetida .Stir well and cook till oil separates. ghee 1 tbsp. saute till brown.Heat oil in the pressure cooker direct. each ginger & garlic grated 3 green chillies 1 tbsp. (2 whistles). Run the mixie till a smooth chutney is obtained.
cashews and raisins. Meanwhile cut coconut in very small pieces and fry in ghee.½ cup urad dhaal . 17.¼ cup chana dhaal . Grind dhaal in little water. Thoroghly wash and keep it in cooker with the right water (lesser is o.1/2 cup. Serve hot in two cups with a spoon of ghee. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Then make vada shape and deep fry in oil.¼ cup thoor dhaal . Fry cashew and raisins also separately. powdered cardamon and cook again for a while. This is done because sometimes jagerry has mud and stones.1/2 cup.dry grapes) cardamom ghee. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).¼ cup red chillis 19 . Add jaggery syrup and again cook till even it gets absorbed.FoolzParadize. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. Milk Coconut cashew jaggery raisins (khish-mish . Adai Rice . Then soak rice and dhal separately for 10 minutes. After we make the syrup strain it through tea strainer. Add three big table spoons of ghee. Rice . 16. Break the jagerry and put in water (very little) and make a syrup. Add fried coconut.¼ cup yellow moong dhaal .k)and cook it seperately (in two different containers).Provided by: www.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Sweet Pongal Ingredients (for two people) :Moong dhal .
20 . d. Empty into a glass serving bowl. Mix in cardamom powder and dissolved saffron and half nuts. pista & almond crushed Method Tie curd in a clean muslin cloth overnight.When a thick scum is formed on the surface of syrup. f. To save time. Rub saffron into 1 tbsp. This will avoid excess wastage of time and unnecessary cooling off. On further boiling two tars are obtained and this is used in sweets like burfis. 19.Check frequently. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. prepare the syrup on a second burner. of the fried flours. mohanthal. b. etc.FoolzParadize. gulabjamoon. it proceeds to thicken to the next stages very quickly. After this stage do no stir briskly and continuously or the sugar will recrystallise. stirring occasionally. Chill for 1-2 hours before serving. boondi. Boil some more and when 1 tar forms. Make syrup side by side of making the recipe.Put both in a deep saucepan to boil. h. Pass through a big holed strong strainer. imarti. milk till well broken and dissolved.Put back to boil. it is time to strain. etc. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). Grind with little water. a. (6-7 hours). Keep aside.Provided by: www. Following are the steps shown to make sugar syrup (chashni) in the right way. because once the first thread forms. never plas tic. g. but there is stickiness in the syrup when tested. etc. add sugar and mix.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. sugar 1/2 tsp. reheating the syrup too many times will alter the texture of the resulting sweet dish. 18. then it is 3/4 tar (thread). Beat well till sugar has fully dissolved into curd. pressing with hand or spatula.Use as required in the recipe. top with remaining nut crush.Org salt Soak everything in water over night. Shrikhand Ingredients 1/2 kg. e. checking the consistency required as above. This consistency is generally used in dipping sweets like. it is used in soaking pancake pancakes like malpua. c. etc. Take into a bowl. as the recipe demands. cardamom powder few strands saffron 1/2 tbsp. curds 300 gms. while making the rest of the recipe. 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. jalebi. If no thread is formed.When the mixture comes to a boil. add 1/2 cup milk.Always use a metal strainer or moist cloth to strain the hot syrup. surti ghari. Keep aside for 25-30 minutes to allow sugar to dissolve. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled.
Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. cardamom powder 150 gms. Drain in a colander for 10-15 minutes. Mix ghee.Provided by: www. Puranpoli Ingredients 300gms. Mash jaggery till lumps break. Take on serving plate. add pulp at the stage of adding cardamom and saffron. of ghee all over top. Roast on warm griddle till golden brown. 21 . Repeat other side. Take a morsel sized ball of dough. OR Shallow fry on griddle like a paratha for a better flavour. Keep aside. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Note: The water drained from boiling dal is used to make the amti. Serve hot with dal or amti. Pass through an almond grater little by little till all dal is grated. garam masala and some mashed dal. Apply a tsp.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. ( a thin curry made using black masala. Mix well into dal. jaggery (molasses) 1 tsp. Reroll carefully to a 6" diameter round.FoolzParadize. roll into a 4" round. Place same sized ball of filling in centre. channa (yellowgram) dal 300 gms. 20. flour. so as not to charr. life all round and seal. add enough water to make a soft pliable dough. But this method will consume more ghee and therefore calories. plain flour 1 tbsp. mango.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.
Pour at once into the flour mixture. sugar 150 ml. 3. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Store in airtight container.Prepare syrup with sugar and water to 2 1/2 thread consistency. 2. finely grated coconut 250 gms. wrap individually into square pieces of thin plastic sheet. water and milk as shown in introduction. Beat well with a large fork till the mixture forms threadlike flakes. cardamom seeds crushed coarsely 2 tsp. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Pour onto a greased surface or thali and roll to 1" thickness lightly. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms.Warm coconut in heavy saucepan. Coconut Burfi Ingredients 250 gms. Cool.Stir well and cook till soft lump forms. Prepare syrup simultaneously. Add flour mixture and roast on low till light golden. Cool. stirring occasionally. cut into 1" squares. Use method as shown in introduction. water ghee for greasing plate Method 1. 4. Bring syrup to 2 1/2 thread consistency. pour in the syrup. milk 1/2 tsp. Heat ghee in a heavy saucepan.Provided by: www. Make syrup out of sugar. 22 .Org 21.) Shelflife: 2 weeks 22.FoolzParadize.Spread in a greased plate. Keep aside to cool a little. Making time: 45 minutes Makes: 20 pieces (approx.
5. If not available. 10.Make 1 tar sugar syrup as shown in introduction.If using a mixie.FoolzParadize. Grind to fine thick batter. take a 12"x 12" thick cloth.Provided by: www.Using either an imarti bottle (with nozzle) or cloth as shown in note.Repeat for remaining batter. Lower flame and allow to crisp turning once.Keep aside for 3 hours. Hold like a pouch and press out imartis like icing. Shape the imartis as follows. (2) Soak in syrup as required. water saffron colour 1/2 tsp. Note: Use a flat bottomed frying pan. Put water little by little. 8. 23 . 7. 3. drain and serve.Wash and drain.Sprinkle cardamom powder (optional). 6. 12. form imartis in the hot ghee. More is weather is cold.Add colour and mix very well.Cut into squares. drain and dip in hot syrup.Org 5. cardomom ground 500 gms. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml.Add cardomom powder to syrup.Soak urad dal overnight in plenty of water. ghee to fry Method 1. 6. make a buttonhole type hole in centre. 9. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. 2. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. Place over a tumbler and pour in some batter. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. 4. beat the dal well by hand till fluffy after grinding. 11.Soak for 3-4 minutes. make a ring first. Till you come to the start. depending on size of frying pan. store in airtight container. then form small ringlets all along the ring.Make 4-5 imartis at a time.Remove from ghee.
Once the sugar dissolves. Grease hands and take a chunk of the mixture and roll into a thick roll. cashew. stirring continuously. Do not allow to stick to bottom. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares.FoolzParadize. 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. 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. 24 . Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. It takes a while to cook Stir gently till a soft lump forms. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. on the sheet.Provided by: www. non-stick pan. stirring continuously. Cook on slow flame. 26. Spread some of the coconut on a butter paper sheet.Org 24. add the cashew (powdered) and elaichi Cooking. 25. all the coconut to cover it. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water.
Carefully pour hot milk and stir. Use a long-handled spatula as the mixture tends to splatter. elaichi. stirring occassionally. Add sugar and cook further till thickens. stirring continuously. After a while it should turn a light brown and aromatic. Add the chenna and boil till the mixture thickens. stirring all the while till softly thickens in a lump. Once the chenna settles sieve through muslin cloth. Put the remaining milk in a heavy pan and boil to half. Do not knead. Decorate with chopped nuts and serve hot.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. press out excess water. stirring continously and gently till ghee begins to separate. apply silver foil and sprinkle the chopped nuts. Add the sugar and continue to cook. Carrot Halwa 1 kg juicy orange carrots 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes few drops orange colour (optional) 1 tbsp ghee Method Peel and grate carrots Put milk and carrots in a heavy saucepan. When thickens. saffron and colour. 25 . Boil till thick. 27. add the sugar and cook. 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. wash and grind to fine paste.Provided by: www. take in a plate and press down. Heat ghee in a heavy pan. Once it starts thickening. stir continuously. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Set in a tray. Add paste and cook on first high then slow flame.FoolzParadize. decorated with a chopped almond or pista. Add ghee. Serve hot. stirring continuosly. 28.
2 . stirring continuously. 30. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 .Provided by: www. Add sugar and cook further till thickens. decorated with a chopped almond or pista. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 .Org 29. Add sugar and ghee. Once it starts thickening. Cook on low turning continuously till ghee oozes. Boil till thick. Garnish with almond or walnut in centre of the halwa. 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.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend.FoolzParadize. Add milk and boil in heavy saucepan. stirring occassionally. When slightly thick add khoya and cook. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 31. stir continuously. Serve hot.1/3 cup sugar 150 gms khoya or milk powder made paste. elaichi. saffron and colour. Add ghee.
Atte ka seera 2 tbsp. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Stir very carefully. Once sugar dissolve add a few tblsp. (One thread should fall when poured from a tilted spoon) keep aside. Use as little water as possible.Provided by: www. Put sugar and water in a pan and put to boil. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. As the syrup boils the scum will rise. 32. Decorate with chopped nuts 33. not allowing hand to be scalded. Pour the hot syrup. of milk. add elaichi and dissolved saffron. Remove with a strain. Once the dal stops sticking to the vessel. Method Soak the dal for 5-6 hours. Grind dal fine either in a stone grinder or electric grinder or mixie. and ghee begins to separate. wheat flour 2 1/2 tbsp. stir gradually till golden brown. Further boil till the syrup become sticky between the fingers. Decorate with chopped dry fruit. Heat the ghee in a heavy kadai (vessel) and add dal. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Wash and remove the skins well. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire.Org elaichi powder water about 250 ml.FoolzParadize. Keep stirring rigorously to avoid burning. Cook slowly till all water is absorbed. Serve hot especially on a cold day.
coconut flakes and saffron. Add sugar and cook further till thickens. elaichi. Cool the milk for a couple of hours.Provided by: www. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. 28 . Keep as it is for 5 minutes. Strain the milk through a muslin cloth. Remove the cream layer. When the rava turns light brown add the sugar. Wash the chenna in the cloth under cold running water. Stir for 3-4 minutes. decorated with a chopped almond or pista. stir continuously. Add cardomom powder. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. saffron and colour. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. 34. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Mix well. stirring occassionally. Serve hot. Wet hand with milk and shape the mixture in ladoos. Add half the milk. Add the citric acid dissolved in some water. Bring to a boil. Keep aside cool for some time. Stir continuously. Shelf life : 15 days 35. Serves: 12 helpings Time required: 1/2 hr. Boil till thick. Add rava and cook on low heat. Once it starts thickening. Stir slowly till the milk is fully curdled. Meanwhile heat the sugar and water in a wide sauce pan.FoolzParadize. Reheat the milk and bring to a boil. Add ghee.
) condensed milk and 1 cup milk. Note on khoya. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Turn out carefully . cardamom powder 29 . Pedhas INGREDIENTS 500 gms. Make twelve equal sized balls of the dough. Cook till mixture thickens . stiring continously . Shelf Life: 15 days (refrigerated) 37. OR Substitute with 1 tin (400 gms. Mava Burfi Ingredients: 500 gms khoya 300 gms. cardamom powder cookie mould Method: Grate khoya . Powder sugar . Add cardamom powder & colour . Boil till a soft lump is formed. Press into the cookie mould .FoolzParadize. Mix well . Serves: 36 pieces Time required: 1/2 hr. powdered sugar 1 tsp. Boil milk on high flame in a large heavy saucepan till water evaporates . Mix together in a skillet . Press 2-3 slices of pista on the centre . Boil for 13 to 15 minutes. Repeat for remaining mixture . Take a small fistful of mixture . Khoya is available in most Indian sweetmeat stores anywhere. Stir continuously while cooking. Let them into the boiling water. Stir frequently while cooking. Serves: 6 helpings Time required: 1/2 hour. Take off from heat and cool them to room temperature. Cool for 10 minutes . Form a ball . Add essence and chill for at least 4 to 5 hours.Org Press out the excess water and remove in a wide plate. It should form a very soft lump . 36. Making at home consumes time but isn't that difficult. Gently knead into a soft dough by passing between fingers. khoya (mawa) 300 gms. Cover with a perforated lid. leaving a soft lump.Provided by: www. Heat on low flame . Lessen sugar by 1/2.
7. Variation: To make chocolate mava burfi: Follow till * as above. 8. stirring continously.Add essence and remove from flame. Cook on slow flame. Make ladoos.Mix well. khoya 125 gms. Place the chocolate on the mava layer.Mash paneer. Cool a little. plain flour 30 .Pour on plate.Add condensed milk and cook on slow flame. Put into a heavy saucepan. Serves: 25 helpings Time required:1/2 hr.Provided by: www. 5. Make incisions with knife to cut in the desired size and shape. Gulab Jamoon Ingredients 500 gms. Roll both parts separately. Continue as for mavaburfee. Shelf life: 10 days 38.Cool. 6. Note: Burfi is usually cut into 1 1/2 inch squares. 39. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp.Cook till thick and sides leave. Spread on the working board silver foil carefully and evenly.Sprinkle powdered elaichi and decorate. yellow colour Method 1. Mix in tne sugar. stirring continuously. chocolate colour. Cook till the mixture is a very soft lump. 3. 4. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Roll lightly. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms.FoolzParadize.Org 2 sheets silver foil (edible) Method: Mash khoya . 2.* Place on a working board and roll with a rolling pin to 1/2 inch thickness.
Org 1/4 tsp. Soak for 10 minutes. cardomom powder 1 pinch saffron strands 250 gms. sugar ghee to deep fry Method 1. 6. Serves: 25-30 helpings Time required: 1 hr.Mix in the cardomom powder and crushed saffron. of milk to separate the dirt. 5. (1 week refrigerated) 40.Remove from ghee and put in the syrup. 3.Microwave lightly or warn over boiling water before serving. ghee For syrup: 250 gms.Make balls of even size.Boil and add a tbsp. 9.The syrup is done when . baking soda 1/4 cup milk 1/4 tsp. cornflour 30 gms. Let in some of the jamoons.FoolzParadize. Drain and transfer to a glass bowl. Sieve in the flour and soda together. Makes about 25-30. Strain and boil again. When done pour the remaining syrup over the jamoons. To make the syrup: 1. 2. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . Take off fire and cool a little. 3. 4. Use as much milk as required for kneading. plain flour 1 tbsp. Sweet Kachori Ingredients: For filling: 200 gms.Crumble the khoya.Take the sugar in a heavy pan and add water to just cover the sugar.Provided by: www.Mix well to form a soft dough. 7. 8.Heat the ghee very well. Shelf life :2-3 days. khoya 50 gms milk powder 1/2 tsp. while dropping from a spoon it falls in a thin single thread. 2.nutmeg-cardomom -cinnamon powder For cover: 250 gms.Repeat for all the balls.When they rise up put back on fire and fry till medium brown.
coriander very finely chopped 1 tbsp. 14. Keep aside.Strain.Add enough water to make a soft pliable dough. 5. 5. oil salt to taste oil to deep fry Method 1. Shelf life: 10 days . Using water knead to a pliable dough.Mix both flours together.Allow to stand for half hour before serving. 41. 8.FoolzParadize. 2cm. 10. of syrup and roll kachori around to let the syrup spread.Drain and cool completely before storing.Cover with a wet cloth. Keep aside 4. cumin seeds 1 tbsp. 6.Repeat for remaining kachoris.Provided by: www.Org Method 1. add all other ingredients. 9.Pull up all the sides to seal the mixture and press in centre. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Allow to dry on a clean cloth for 25-30 minutes.Mix ingredients for filling.When slightly cool. 2. turning once.Boil till the syrup is slightly sticky between the fingers. red chilli powder 1/2 tsp. 3. 12. The mixture should be soft and crumbly. 15.Make 5 to 6 such kachoris.Deep fry in hot oil till a light browning appears.Divide dough to make small (4" diameter) thin rounds. 2.Boil sugar and water adding a tbsp.Divide dough also into 15 to 16 parts.Mix ingredients for cover. 7. Time required:2 hr. Crush and add the saffron. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp.Make 15 to 16 flattish balls of the mixture. Serves:15 helpings . 10.Prick on both sides with a fork. 3.Make a well in the centre. of milk to clear the syrup. 6. 9.Pour about half tbsp. except oil to deep fry. heat ghee and fry on low flame till light brown. 13.Do not over fry.Mix them well in the flour. place one mixture ball in the centre. omam seeds (ajwain) 1/2 tsp. diameter). make a hole in the centre of each (approx.Roll one part into a puri. 11. 7. 4. 8. 32 .
The dough should be stiff but pliable. 7.Store in clean. 6. 3. 5. 8.FoolzParadize.Deep fry in hot ghee over slow flame till light golden brown. 43.Add maida and knead into a soft pliable dough. 2.Provided by: www. 33 .Knead each with palm and roll into 4" rounds. sugar and ghee together till sugar dissolves. dry containers. 4. Shankarpala Ingredients 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (plain flour) ghee to deep fry Method 1.Org Making time: 30 minutes Makes: 25-30 pieces 42. 7. 5. 9.Cut with a cookie cutter or knife into small diamond shapes. ghee ghee to deep fry Method 1. Making time: 45 minutes.Roll into chappatis 1/3" thick. 20 parts. 2. 6.Lift with spatula and loosen. cardamom powder 1 tbsp.Strain and cool a bit. Keep aside on a dry cloth for 1 hour. Makes: 2 1/2 cups.Knead the flour with the jaggery water. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 4. 3.Mix the cardamom powder and ghee in the flour.Warm the water.Drain well and keep aside till cool.Break into approx.Divide dough into 4 parts.Heat the water and jaggery till all of it dissolves in the water.
cardamon powder 1 tbsp.Deep fry in hot ghee on low till light brown on both sides. 11.Drain and cool completely before storing.Org 8.Cool and break in fine crumbs with fingers. 5.Deep fry in hot ghee on low flame till light golden in colour. Making time: 1 hour. 7.Keep them aside on a clean cloth for an hour or so to dry a bit.Place 1 tsp. 8. not too thin not too thick . 6.Keep aside.Make many tiny slits with knife or fork on each on both sides.Seal edges by twisting or pressing together .Make all in t he same way.FoolzParadize. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp.The khajas will become crisper and harder as they cool. 3.Provided by: www.Make small (4 ") rounds. For filling : 1. 3. 2. poppy seeds (khuskhus) 1 tsp.Fold over the other half. 4.Roast khoya to a light pink by stirring continuously over low heat.Drain and cool for a while.Add enough water to make soft pliable dough.Roast coconut flakes lightly. sealing in the mixture. 3. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.Mix all other ingredients. 2.Dry on clean cloth for 30 minutes. 12. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. filling in one half of round .Mix flour and ghee well. 9.Store in airtight container after cooling completely. 2. 10. 13. 4.Check for sweetness. 5. 1. 34 . Making time: 45 minutes Makes: 20-25 pieces 44. Cool. Note: You may use a karanjia mould for filling them if available.
3. 8. Add a tbsp.Keep aide. A little practice and it is very easy. 6.Drain and put into the syrup. Add plenty of water and methi seeds. of milk to bring up the scum. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. 11. Making time: 30 minutes. 45. hold perforated spoon a little above the hot ghee. 9. which should not be too thin. 35 .Org Makes: 13 to 15 pieces.Stir the boondis in the ghee gently and fry till crisp but not brown. 4.Heat ghee. 46.Store in airtight container. 12. 13.Boil the sugar and water together.Make batter with gram flour. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. but keep warm for use. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. pour some batter on the spoon. almonds and mix gently. 2. Keep for 3-4 minutes before draining from the syrup. ghee or oil as preferred water for grinding Method Wash the rices and dal together. Makes: 3 cups approx. 10.FoolzParadize.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 5.Remove scum and boil liquid till the syrup is sticky between the fingers.Pour back remaining batter and wipe spoon.Provided by: www. 7.The batter should evenly coat the back of a spoon when dipped i n it.Spread on a wide plate. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. add cardamom powder. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Cool completely and loosen the boondi with finger till each droplet separates.
Add to the batter. Spread by gently rotating the griddle. 47. not too crisp. Heat the iron griddle or non-stick tawa well. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Texture: Thin with polka sized holes. channa. Keep aside in a warm place for 8-10 hours. Rewash the rice by draining the water 2-3 times. oil 1/8 tsp. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. add more water if required. oil to shallow fry Serve hot with onion and/or coconut chutneys. Heat griddle and pour 1 large spoon of batter on it.30 minutes. Lift with a spatula as for basic dosa. The batter should be relatively thin.FoolzParadize. Remove with spatula when crisp. foldable. Makes: 10 . Put some oil (1/2 tsp. Pour a spoonful of batter in the centre. Grind to a paste.) over dosa. Beat the curds well. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Serve hot with chutney and / or sambar. Rawa -like grains should be felt in the batter. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. salt to taste Keep aside for 20 . Add soda bicarb and salt and mix well.Provided by: www.12 thin dosas Shelflife: Fresh only. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. of ghee or oil over it. udad dal 2 tbsp. Pour a tsp. spread with the back of the spoon to a thin round. Add more buttermilk if necessary. curds 36 .Org Allow to soak for 7-8 hours or overnight. 48. ginger grated Roll the dosa in a three-fold cylinder.
Soak in plenty of water and keep aside for 5-6 hours. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. of ghee or oil over it. Heat the iron griddle or non-stick tawa well.Mix both batters. 1/2 tsp. Serve hot with chutney. Add plenty of water and methi seeds. 1/4 cup white udad dal.Org 1/2 tsp. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Keep aside for 3-4 hours before making dosas. 37 . Make thin or thick as desired. Rewash the rice by draining the water 2-3 times. spread with the back of the spoon to a thin round. Place a tbsp. Masala Dosa Ingredients: 1 cup plain rice. Keep aside in a warm place for 8-10 hours. soda bicsarb 2 tbsp. Allow to soak for 7-8 hours or overnight. Beat the curds well. salt. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Mix well till fluffy and light. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Pour a tsp. soda and oil. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Rawa -like grains should be felt in Add soda bicarb and salt and mix well.FoolzParadize.Provided by: www. Fold into triangle to cover masala. masala in the centre. Heat griddle. Add the curds. Texture: Light and thin. Grind to a paste. pour batter and make as for plain dosas. Pour a spoonful of batter in the centre. foldable but crisp. 49. Add to the batter. 1 cup parboiled rice. Spread chutney spread over dosa. The consistency of the batter should be enough to thickly coat on a spoon when dipped. add more water if required. 10-12 tsps.
Fry till tender. Use very little water. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. each udad dal. 51. Mix well. potatoes. 50. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp.Org Remove with spatula when crisp. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. ginger grated 1 tsp. oil. Add dal. 1 tbsp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. cumin & mustard seeds 2 tbsp. add cashews and brown lightly. Add turmeric. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. coriander. sugar 1 tsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. garlic crushed 1 lemon (juice extracted) 2 tbsp. Add chillies and onions. turmeric salt to taste Chop potatoes coarsely.FoolzParadize. cumin seeds 38 . Serve hot with chutney and/or sambar.Provided by: www. Heat oil. ghee 1 tsp. chopped coriander 1 tsp. Chop green chillies. salt. seeds and splutter. chopped coriander 8-10 cashews halved 1/2 tsp. oil 1/4 tsp.
Add channa-paste. Stir and fry till oil separates. 1 onion. Chop remaining tomatoes and onions fine. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. cooled channa and 1/2 tbsp. Method for Channa Put the soaked. Repeat for all. (approx.clove powder.Org Dry masalas :1 tsp. Add and mix in curds and oil. or wet again. Take fistful of dough. washed channa in a cooked with enough water. Till very light golden in colour. Pressure cook till done. Take in serving dish. Add chopped tomatoes. blend together 1/2 tomato. Add drained channa and 2 cup water which was drained from channa. Add chopped coriander and pour hot over the channa. fry further 3-4 minutes. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. channa for grinding. teapouch and bay leaves. 6-7 whistles). Make sure the cloth does not dry up. Roll into 1/4" thick 5" diameter round. Turning only once. Fry in hot oil. Add enough milk to knead into a soft pliable dough. Heat ghee in a small sauce pan. each garam masala. In a mixie. Add all dry masala except cinnamon-clove powder. Keep aside for 5-6 hours. Squeeze lemon over channa. Making time :. salt and soda. Stir and bring to boil. Add the chillies and cinnamon-clove powder. Stir in seasoning gently. onion and fry till tender. red chilli powder 1/2 tsp.5 39 . Knead dough again. butter or oil 1/2 tsp. Add ginger-garlic and fry for a minute. turmeric powder 1/4 tsp.30 mins (excluding pressure cooking) Serves . Add cumin seeds to splutter. Serve hot with hot channa and slices of onions and lemon.Provided by: www. Simmer for 7-8 minutes till gravy thickens. coriander. Cool about 5 tbsp.FoolzParadize. Heat oil in a large skillet. each cinnamon . Keep aside. Cover with a wet cloth. curds 2 tbsp.
Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. cauliflower. Heat butter in a pan. potota.Org 52. (excl. pressure cooking time) Serve : 4 (2 pavs each) 53. stir. Bring to boil. tomatoes. (To open like a book). For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. Serve hot with bhaji. salt. Garnish with chopped coriander and a block of butter. a piece of lemon and chopped onion. garlic crushed juice of 1/2 lemon. Vegetable Pie 40 . Fry for 2-3 minutes till very soft. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. bottle gourds. Add lemon juice. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. beans. chilli powder. etc. Add ginger-garlice. stirring and mashing pieces with masala. Mash them coarsely after draining. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. sugar and fry further 2-3 minutes. pavbhaji masala 1 1/2 tsp.) 1/2 cup shelled peas 2 tbsp. in between. onion. Add pavbhaji masala . carrots.FoolzParadize. For Pavs Slit pavs horizontally leaving one edge attached. each ginger grated. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. To Garnish 1 tbsp. capsicum. butter 2 tsp. turmeric. Making time : 30 mins. Simmer till gravy is thick.Provided by: www.
Pour and spread the filling in the shell. in a plastic bag.. Slice and serve warm. Do not over knead. in pre-heated oven. Quickly. Add chilled butter. Chill dough for 15 mins. 54. oil 1/2 tsp. Cook for 4-5 mins. Roll dough into 4" thick round. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. onion. Sprinkle chilled water over it. Bake for 8-10 mins. Sprinkle a little cornflour over the crust. with light hand mix the dough into a lump. Place over a greased pie plate. Prick with a fork all over. Bake in a pre-heated o ven for 12 mins. cauliflower etc. curry masala (or garam masala) 1 tbsp. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. or till light brown. chilled butter 1/2 tsp. ginger. Finely chop green chillies. corn flour salt to taste Method Sieve together flour and salt. Stirring occasionally. potatoes. Filling Grate tomato. beans. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . add the grated vegetables and chillies. spinach. Heat oil in a skillet. carrot.Org Ingredients 2 cups plain flour (maida) 100 gms.Provided by: www. Cook till the water evaporates and curry is thick. Keep aside.FoolzParadize. Add all other ingredients except cream. Pour cream all over. peas. cream 1 tsp. red chilli powder 1/2 tsp. Chope and boil other vegetables. Mix with fork till mixture is crumbly.
Stir for 2-3 minutes. Sprinkle some sev and coriander to garnish. and all ingredients except 1/4 the coriander and sev. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Add poha and all other ingredients. Adjust taste and salt. Add onion. Stir and fry onions till tender. Drain water sprinkle a handful of clear water and keep aside. Transfer to serving dish and garnish with coriander and coconut. Serve immediately. In a heavy saucepan.optional 1 tsp roasted peanuts -. Mix well. Save some coconut and coriander leaves for garnishing. Stir gently every now and then. Adjust salt and lime as per taste. Mix very well.Provided by: www.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. and break lumps with fingers. After 15 minutes loosen the poha gently. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Sprinkle a few drops water if too dry. 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 -. heat oil. Spoon into individual bowls. chillies and curry leaves.FoolzParadize.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. Return to low flame till hot. Wash poha till clean. add puffed rice. add seeds and then potatoes. In a large mixing bowl. 42 . Take off fire. Serve hot with freshly brewed coffee.
till a soft pliable dough is formed.FoolzParadize. Knead slightly stiff dough cover and keep for 2 hours. 57. Heat griddle (tawa) place on tawa and dry one side. Cover with wet muslin cloth. the size of a medium potato and roll into a thick triangle. oil and crumble with fingers. using dry dough if required.6 hours. add milk a little at a time. Take naan sized dough and make a ball. Add butter curds. 58. Wet upper side with water and invert.Provided by: www. Break of piece. Invert griddle and roast over gas flame (or if available a barb. 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 .que coalfire). Knead dough lightly.Org 56. Cover with another plate and keep aside for 5 . Place on a pre-warmed griddle (tawa). Roll to a thickish roti (4-5 mm thick). Serve hot with a blob of butter on it. 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 .bicarb) warm milk for kneading. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Serve hot with desired vegetables. Apply water on the top part with hands Invert naan and stick to griddle. METHOD Sieve together dry ingredients into a large rimmed plate. When does is like course crumbs. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).
Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. Roast on griddle (tawa) as for phulka. butter softened 2 flakes garlic crushed 1/2 tsp. 4.Org 1/2 turmeric powder 2-3 pinches asafaetida 1/2 tsp each cummin / oregano seeds finely chopped coriander 1 tbsp water METHOD Knead a slightly stiff dough. 9. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60.Repeat for all slices. Simple Potato Cake Ingredients 3 large potatoes 44 . garlic in the butter. 2. Phulka also may be done similarly if puffing with cloth. adding all above ingredients. Cover rolls with a moist cloth.Apply on all slices generously. 3. 7.Place in the refrigerator for 30 minutes. cover with wet cloth. with help of tongs.Serve hot with ketchup.Coat the roll with grated cheese by rolling in it.Provided by: www.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. Roll to 3-4 mm thickness.Roll one slice tightly from end to end. grated cheese Method 1. chilli. feels difficult. Break off bits and make small potato sized balls. Note: If you have trouble keep the rolls in place when raw.Brush all over with a bit of butter. secure them with toothpicks before placing in the fridge. 10. 59. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.Mix the salt. 8.FoolzParadize. crushed red chilli salt to taste 1 tbsp. 6. Or after brown spots appear place direct on gas flame and puff. 5. Remove toothpicks before baking.Roll the bread flat with the help of a rolling pin.
6. 11. allow to splutter. milk. 2.) 1 tomato sliced 1/2 coconut grated 1/2 tsp.Heat a thick nonstick pan about 5" diameter. Top with capsicum. keep stock aside. 14. flour and chilli. Making time: 40 minutes 61.Let in the remaining butter around the edges to seep down. 45 . 3. on bottom of pan. 15.Provided by: www.Flip on serving plate and make sections with a knife. mustard seeds 1/2 tsp.Deseed capsicum and slice into thin rounds 4.The potatoes will turn out best if boiled and refrigerated overnight before using.Blend together. chillies. instead if roasting. cauliflower.Meanwhile mix cheese.Drain the boiled vegetables. butter Method 1. and roast the other side. ginger grated 1/2 tsp. 10. red chilli powder salt to taste 1 tsp.Add salt to taste. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced.FoolzParadize. 13. garlic crushed 3 green chillies 1 tbsp. 3. Variation: Bake the same if desired.Org 1 capsicum 1/2 cup grated cheese 1/2 cup bread crumbs 1/2 cup milk 1red chilli crushed 2 tsp butter 1 tbsp.Serve hot and crisp. 12.Add ginger. 8.Do not peel potatoes.Flip over very carefully with a wide sharp spatula.Sprinkle fresh ground pepper. peas.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. cloves in mixie. 9. 5. add some more bread crumbs. 2. salt and simmer on low till bottom is golden brown. potato. sesame seeds 1/2 tsp.Stir fry for 3-4 minutes. each cumin. cinnamon. add seeds.Arrange potatoes to cover the pan. Apply 1 tsp. boiled (use carrot.Heat butter. Slice into thin rounds or grate coarsely. 5. Level to cover all the potatoes. garlic and paste. coconut. 6.Pour the mixture all over evenly. 4. plain flour Method 1.Add vegetables except tomatoes. 7. crumbs.Let other side become golden brown too.If mixture feels thin. beans. etc. sesame seeds.
4. then you will able to pull it out like a thread). Fry this in oil till golden brown.Dissolve the sugar in the water and heat it. 8. Geera Powder.Cook the spinach in water. 5. 2.Grind the other onion and the garlic flakes to a fine paste.150-200 gms Salt to taste Garam Masala.Add this paste to the sauted onions. 9.Let boil for a minute or two.tomatoes and cook till gravy is thick. 46 .FoolzParadize.Drain the water and then make puree of the spinach leaves.500 gms Onions . 7. 6.You can check for this by feeling the syrup between your fore-finger and thumb.Org 7.Serve hot with parathas or chappatis. 9. 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.Remove all the lumps in the chick-pea flour and add it to the syrup.Add 1/2 cup stock. 3.Reduce the heat and add 2 teaspoons of ghee. 3. Palak Paneer Ingredients Spinach . simmer for 5 minutes.Keep stirring till you get a thread consistency.Cut the paneer to cubes of desired size (preferably not too small).6-7 tbsps Cummin seeds .Cut 4 of the onions finely and saute them till transparent.Serve hot with rice or rotis.Provided by: www.2-3 flakes Cooking oil .Add salt. Cover. (If the syrup has reached the required consistency. 63. Makes: 2 servings 62. 2.Add this paneer to the prepared palak. 1 table spoon at a time. 4. 8. Chilli Powder Method 1. Making time: 20 minutes. 5. chilli powder. Also add the puree and the spice powders.1 tbsp Paneer . Add some water if necessary.5 medium sized Garlic .
Stir. Do not remove the excess ghee. till the flour and ghee has completely blended with the syrup.Let the paste cook till the oil seperates.Take the shredded Cabbage in a bowl. 64. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Yield: 40 medium sized pieces. 5. 4. At one point.FoolzParadize.Allow it to cool for 10 minutes.Deep fry the balls in the hot oil & keep aside 3. Also. the whole mixture becomes porous and starts leaving the edges of the vessel. salt according to taste & little bit of sugar.Before serving garnish with fresh coriader leaves. 2. 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.Provided by: www. 10.At this point.Repeat procedure 2 till you finish all of the besan.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. Then. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . at a time till the mixture changes color and texture. 65. 8. Carefully remove each piece and arrange on the serving tray. cut it into desired shape and wait for another 10 minutes. 7. 6.Continue to stir and keep adding ghee 1tsp. 7. you will obs erve that the mixture is not able to absorb any more ghee.Org 6. 9.Switch off the flame add the Kofta's & Cover till Serving. Cooking time: 45 minutes. add flour & make small round balls with the same.Can add little water if the paste is too thick.
Add salt according to taste 7.FoolzParadize.Provided by: www.In the meantime. 2. 6.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.Then make small koftas (balls) with the mixture pressure cook for 15 min.Then add chopped chillies. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. asafotida & salt mix it thoroughly. channa dhal. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. corrinder leaves. keep oil in a kadai and let it heat for a minute.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.Serve hot with rice dishes. grated coconut. chick peas.Grind it coarsly. 3. urad dhal.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Soak tur dal over night. 8. 5. 66. 5.Dry fry sesame seeds. 4. tamarind paste. 3. 48 . add the ground paste to the fried pineapple and fry further 10 mins.Remove kadai from the heat. chopped 3tb. cumin seeds. 4. Then wash it thoroughly.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding).Grind the fried ingredients with green chillies.Later on.
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. Chilli powder.300 gms Onions . 4.Org 67. Then.Garnish with finely chopped coriander leaves. Put small piece of jaggery to taste if required.Pour 2 .Provided by: www. If u cut the brinjals too fine. 7. 49 . add the brinjals also. Take of the pan fromstove and let it cool. 5. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . 6.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.Add the spice powders and saute the curry for 4-5 minutes. put the mixture in the pan.2 tbsps Finely chopped coriander leaves Method 1. Do not overcook. 3. 3.1 cup Water .2-3 medium sized Coriander powder. 5.Cook the rice in the quantity of water mentioned above.Add little water to the brinjal. 7.Saute the onions till they get transparent. they will get mashed up and will lose their taste. heat it and then put the stuffed brinjal.Take all the ingredients grind it at once in mixer. cook it. 4. 2.Fry the mixture properly.Add 2 tbsp of oil in pan and heat it.Cut the brinjal & onions to not very fine pieces.Take the brinjal slit it in 4.FoolzParadize. fill the mixture in the brinjal. Your tikha brinjal masala is ready 68.Let it cook for 15-20 minutes.3 tbsp of oil in kadai. 2. 6.2 1/2 cups Cooking oil . Salt to taste Rice .Serve hot. do not add water.
Provided by: www. corriander powder and some corriander leaves for taste. turmeric powder & salt.Smash them & keep it aside (if there is any excess waterin the cooked 50 . chilli. 3.Org 69. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them.If you prefer onions you can put 1/2 onion cut into small pieces. 70. Method 1.Wash & Pressure-cook with little bit of water.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.FoolzParadize.Serve them with some hot sauce or ketchep. 2. Oil for frying. 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. 3. (you can use either breads crumbs) Method 1. Bread Besan Bajji Ingredients 4 Slices of bread 1 cup of channa dal 1 spoon chilli powder 1/4 spoon corriander powder salt to taste. 2.Finely cut all the above said vegetables.Make the paste of channa dal by adding some water and mix salt. 4.
8. 51 .Org vegetables just drain). Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. Apple. Mix all the ingredients together except ghee. Chilly chutney 71.Take a pot and mix evaporated milk. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. 7.Heat one tablespoon of oil. Just fry for few seconds.Now mix pis ta and saforn in it 3. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk.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. Wait to cool. 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.Fry onions till it turns into brown & add the grounded paste. 5. 72. 6.Put into a air sealed container and put in the freezer for 4 hours. cardamom powder.FoolzParadize.Then add the smashed vegetables & fry till it gets thickened. Then add ghee. 4. Note: It will taste authentic with falooda.Provided by: www.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. Remove from the stove top & decorate with nuts of your choice. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.
2 tbsp.5 cups Coriander Leaves -.5 tsp.8 Turmeric Powder -.remaining curry leaves. Keep it aside.5 tsp. To this add black mustard seeds. Remove from heat and in a wide.5 tsp. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.FoolzParadize.3 cups Tamarind Extract -. Add turmeric.1 tbsp.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. Dried Red Chile -.1 bunch Curry Leaves -. 52 .5 tbsp. Serve with Verusanagapappu Pacchadi or plain yoghurt. Oil -. Salt to taste In a large bowl. pepper corns and peanuts. add coriander leaves.0.0. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. split bengal gram. red chile.0. asafoetida.20 Sesame Seeds -.0. Note: You can adjust the amount of tamarind extract according to your taste.4 Black Pepper Corns -. Stir well. (powdered) Asafoetida -. When the bengal gram turns light brown. add water and rice and cook until well done.5 cup Water -. Mix thoroughly. sliced green chiles and tamarind extract. Remove from heat.5 cup Mustard Seeds -.Provided by: www. heat remaining oil on low heat.0. Meanwhile in a skillet.5 Green Chile -. Split Bengal Gram -. large bowl spread out the rice. Peanuts -.
coriander leaves.1 cup Curry Leaves -. Drumstick*.10 Coriander Leaves -. sugar.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender.1/8 tsp. (If there is any water left in the pot.1 tsp. do not discard it).Provided by: www. Remove from heat and keep aside.2 Sugar -.2 cups Grated Fresh Coconut -. Turmeric -.1 cup Chopped French Beans.1/2 cup Dried Red Chilies -. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. Pour this mixture into the pot containing the vegetables and keep it on medium heat. as yogurt tends to stick to the bottom of the pot). Cooking oil -.FoolzParadize. Keep aside.4 tsp. Cauliflower. cumin. turmeric.1/8 tsp.4 (medium sized) Plain Yoghurt -. 53 . Cumin -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. Potato -. Split Black Gram -.1/8 tsp. Mustard -. salt. blend yogurt. Asafoetida -. Bell Pepper. In a blender.Org 73. (Remember to stir frequently.1 tsp. a cup of water until well mixed.3 cups (mixed together) Green Chilies -. grated coconut.
Milagu Kuzhambu coriander seeds . however. Side dish . add asafoetida. 74. paratha. you can add some other vegetable.2 spoons whole red peppers .1 teaspoon chili powder .a few salt to taste oil .2 spoons whole black peppers .asafoetida Fry the above ingredients in alittle ghee.2 spoons(fry first) toor dal . is not advised because it becomes bitter when boiled in water. Paruppu Thogaiyal toor dal .This can be mixed with rice and served along with paruppu thogaiyal.1/4 teaspoon coconut.1 teaspoon cumin seeds .3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it.cubed turmeric powder .1 whole red peppers .FoolzParadize.1/4 teaspoon curry leaves . Immediately add the vegetables and sauce from the pot. coconut) coconut for garnish .1 tablespoon black pepper . black gram and curry leaves.1/2 teaspoon mustard seeds .1 gram dal .Mix this paste with tamarind juice. Remove from heat. Eggplant. 75. puri. Cook for a minute or two. add water and heat until the raw smell is gone.1/2 cup (may substitute des. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .Org In a wide skillet heat oil on medium. Then add mustard seeds. Goes well with plain white rice. *If drumstick is not available. 76. or as a side dish to curd rice. add salt and grated coconut and grind.Provided by: www. When oil is hot add dry red peppers and fry for one minute. When the mustard seeds pop.1/4 teaspoon urad dal .1 teaspoon 54 . pita. grated .
Poricha Koottu toor dal. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.Provided by: www. whole black peppers. Add the urad dal and the coconut reserved for garnish and stir till browned.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.You can add a little coconut milk to adjust the consistency. 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. beetroot Cut any of the vegetables into small pieces. coriander seeds. heat the oil and pop the mustard seeds. potatoes.FoolzParadize. 80.Add curry leaves. Add sugar and salt as your taste dictates. Meanwhile. Grind the coconut well with cumin and add to the cooked plantains. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. Mix separately 1 teaspoonful of yeast .Wash and drain. green peas Cut the vegetables into long pieces and steam in pressure cooker. cumin seeds . carrots.(This will be called KURUKKU).Add cooked vegetables. cabbage. 77.. 79. '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. Pour 3 spoons of oil 55 . Grind grated coconut and green hot chillies and salt. grated coconut (fry last) Fry the above ingredients in little ghee. add curry leaves and 1/2 spoon coconut oil.Add the ground mixture to this and heat for a little while to mix uniformly. Vegetables . brinjal. Add this mixture to the erisherry and mix in the curry leaves. Drain and cook the plantains with the remaining turmeric and salt. Let it simmer. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Use a cast iron pan and use the same technique that one uses for pancakes.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. urud dal. Grind the coconut to a milky emulsion. Mix your ground rice.1/4 spoon Slightly roast the above without oil and grind into fine powder.each 1 spoon asafoetida .each 1 teaspoon 1 whole red pepper. 78.Snake gourd. mix well and heat for sometime. 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.Add this to thick curd. When cooked. beans. sesame seeds .Add splattered mustard seeds. grind and keep it aside. add moong dal and steam it in pressure cooker. fenugreek seeds. Aviyal Vegetables .Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.Plantain. drumstick.
When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. Next day add 1/4 cup of sesame oil and leave it aside.Add this to the poickle and mix. and cumun seeds.1/2 spoon and mix well.Add salt. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add this to cooked dal-rice.Add 3 times water and steam until it is overcooked. curry leaves and mix well. asafoetida . Ginger Pickle Grate ginger finely.4 spoons. VenPongal Mix rice and moong dal in the ratio 1:1.1 cup Tomato .to taste Wash fresh coriander leaves and pick the leaves from the stem.3 cups Grated coconut .Org in a fry pan and add some gram dal and whole red peppers and fry slightly. Add tamarind juice to this and bring it to boil.red chilli powder .1 cup Sugar .a pinch Salt .Add the other ingredients and grind it in the blender into 56 .Cut green chillies and ginger into fine pieces. add fenugreek seed powder an asafoetida.Add some ghee while serving.Take some ghee in a fry pan and add whole black peppers.Add salt and heat with constant stirring until the mixture becomes thick.Add salt.Cut the tomato into medium sized pieces.6 Cut into medium pieces. 84. 82.FoolzParadize. 7-cup sweet Milk .1 large Grated coconut . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.4 spoons. thin skin.Store in refrigerator.When it splatters. Next day.1 cup gram flour . ripe) .1 cup Mix well and heat in a fry pan until it becomes soft.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.1/2 cup green chillies .(Preseve the juice while cutting).2 tamarind .1 cup Ghee . Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . 85. Lime pickle Fresh lime(large size. 83.Take oil and add mustard seeds. 81.Provided by: www.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.Store in refrigerator.
87.Add thnis to thick curd and keep it aside.Beans. Add salt. salt. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Add the ground paste and fry till the raw smell dissappears. Vegetable Cutlet Vegetables-Potato. 86. Side dish : Tomato ketchup 89.Deep fry the balls until they turn golden brown. Take some rice flour and add water to make it into a slightly watery juice.Drop this carefuly into boiling oil and fry till it turns golden brown.Org a thick paste. garam masala powder and ground cinnamon(a pinch). Paruppu podi gram dal . Rasam Powder Whole black peppers .Knead the mixture tightly. 88.When it splatters. boondi.5 Roast the above without oil.1 toor dal or Pottu kadalai . coconut pieces. 57 . add mustard seeds.Add fresh coriander leaves.1 whole red peppers . red chilli powder. add salt and asafoetida and grind into a very fine powder.Provided by: www.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.green peas. black whole peppers.Grind into a thick paste.FoolzParadize.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.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. Carrots. Add grated onions. Curd Vadai Grind some grated coconut and green chillies into a thick paste.1/2 Cumin seeds .1/2 coriander seeds . add urud dal.1 Toor Dal . Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.Splatter with mustard and asafoetida. Heat 3 spoons oil in a fry pan. and asafoetida.
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. chilies. Remove from heat.25 g asafoetida . You will get about 20-30 small bondas. Finely chop ginger. the baking powder and mix thoroughly After the batter is prepared. coriander leaves.FoolzParadize.1/4 kg Coriander seeds . 3/4 cup water. make small balls out of the filling and roll them in the batter. add lemon juice and let cool.200 g whole black peppers . and onion.1/4 kg Toor Dal . 3 Tbsp of oil. Add potato (now mashed) and fry for 5 minutes. Heat oil (about 5 Tbsp) and add mustard seeds.200 g Gram dal . 91.Org 90. The batter is prepared as follows: ---------------------------------Combine gram flour.Provided by: www. peas. Next fry it in hot oil. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. 92. Add carrots.a pinch Dry the above ingredients and grind into a nice powder. 1/2 tsp salt. Sambar powder Whole red peppers . Add chopped ingredients and fry until onions are brown.
Add vegetables and fry for about 3 minutes. Add garlic + ginger paste and fry for a minute or so. Add onions and green chilies and fry till onions turn brown.) 94. Let the vegetables + turmeric powder cook. Add Water (about a cup or two).Provided by: www. Add cinnamon. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. 59 .Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Drop in water. wash and soak in water for 4 hours. Add spice according to taste. Fry until golden brown. cloves and cardamom and fry for 2-3 minutes. Beat yogurt with milk. 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 salt and start heating oil. Drop spoonfuls of batter in the hot oil using a large tablespoon. If you are using canned or frozen vegetables skip the above step. Let it soak till ready to serve. More Kozhambhu Ingredients Yogurt 32 oz. 93. salt and wait until cooked.FoolzParadize. (Note: Cook on low heat. Squeeze out water from the vada and add yogurt. Serve. Add coconut paste. khus-khus.
Chana Daal 1 tsp. Red Chili in a little oil. if a 60 . Heat oil and mustard seeds and add to the mixture.ened and turned a pale brown. The cheese should have hard.Provided by: www. Grind the mixture with the coconut and add to the beaten yogurt. Add chili powder. and asafoetida. Spread this mixture over the lemons. This is best done in a microwave. Stir in rice powder. Heat oil. Chana Daal. Add turmeric and bring to a boil. Rice or rice powder 1 tsp. 96. Mix thoroughly. Mustard 1 tsp. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Oil 5 tbsp.Org Coriander seeds 2 tsp. mustard seeds. Cumin seeds. Preparation Cut lemons into small pieces and remove the seeds. Ras Malai Ingredients Ricotta Cheese 2 lb. turmeric.FoolzParadize. Red Chili powder 1 tsp. and heat on low until consistent texture is achieved. Rose Water To taste (opt. Thicken the Half and Half by simmering over low heat for a long time. Salt 2 tsp. and methi. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Half and Half 2 qts.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. 95.) Preparation Mix 1. Cumin seeds 2 tsp. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Methi 1 tsp. Chili powder 5 tsp. Coconut (grated) 2 tsp. Add salt and keep for about 12 hours. Turmeric pinch Hing 1 tsp.
After the cheese has been baked. Warm oil. when popping add curry leaves. diced 6 hot green chilles. salt to taste and jaggery. bay leaf. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable.nal volume. cardamon pods. 61 . vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Thicken until the volume drops to around half of the origi. asafoetida and curry leaves. chopped (if using little ones in a bag. Throw in the ginger.Org microwave is not available. 98. chana dal. chillies. When dal turns red. When they start to pop throw in red chillies. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. add tamarind extract carefully. slit into two (add more for spice) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil. a pinch turmeric. about five) 2 ripe tomatoes. 97. do it over low heat and stir frequently. 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. When you have a about a small bowl full. Heat oil. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely.5 cup sugar. Heat for a few minutes. add mustard seeds.Provided by: www. cut it into 1 inch squares and add to the hot thickened half and half. soaked one large onion.FoolzParadize. Add this at the end to the pulikacchal Mix well so there are no lumps. You can add a little fresh water each time to extract the pulp. set aside. Add the remaining 0. 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. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. season with mustard seeds first. add the green chillies and fry. Cool for a few hours in the fridge.
Keep on low heat till it starts to simmer a little. 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 . Season with spluttering mustard seeds and curry leaves. If using tamarind paste add a cup and half of water. In about a cup of water dissolve the tamcon paste. Add more chillies if necessary. add 3 tbsp water and grind slowly into paste. dark red remove fromheat and let cool. Remove from jar and wash it out with water and save this. Mash cooked dal with a spoon until blended and add to cooked eggplant. add eggplant to tamarind water. Throw into blender with coconut. Add a little water if blade gets stuck. thin it out somewhat and have it as katirikka sambar. chana dal and asafoetida.onion gotsu. Take off heat. or pour equal quantity of extract from fresh pulp. 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 in the turmeric. Add toma toes and eggplant and fry for another five minutes. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape.Org onions and fry till onions become transcluscent. Remove a trifle before it gets fully done. In a pan with very little oil roast red chillies. in which case you should not cook until mashed. Variations: You can throw in a handful of chick peas from a can into this. Alternately. you can make the cooked dal with half toor and half chana dal. Remove from heat. a little turmeric. 100.FoolzParadize. Now add the coconut paste and its water.Provided by: www. 99. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Set on stove. salt and let cook until eggplant is done but has not lost its shape. salt and garlic. coriander seeds.
In a little oil. mustard. cracked pepper. salt to taste mustard seeds. In a separate pan season with mustard. turmeric and salt. Add the ginger. urad dal. salt to taste. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal.Provided by: www. Add 2 cups water. salt turmeric and pepper added on low heat until plantanos get really done. Add a little more water if not semi. curry leaves and fry remaining grated coconut until a reddish brown. Grind half the fresh coconut and add to cooked plaintanos. Add a little tomato paste if handy for color. Let simmer until bitter gourd are tender. in another pan sprinkle a little oil and fry coriander seeds. Add coconut. Warm ghee and roast cashews until a golden. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. Add water to one inch above level of rice.solid. remove carefully and set aside. 63 . 1 red chilli. red chillies and peppercorns until well roasted. When done remove from heat. saute cut bitter gourd and green chillies. tamarind. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews Preparation Wash rice and roasted dal. Take off stove. 102. curry leaves. turmeric. Throw in cumin seeds. Mix well and reheat a till it begins to simmer. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. Pour this onto the plaintainos and ericheri is ready. While bitter gourd are cooking. salt to taste. Add the dal. curry leaves. Pour seasoning on top. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Cook with water well above level of veggies.FoolzParadize. Mix well. urad dal. Takes about 25 mins or so. urad dal.Org turmeric. stir a min or two and then grind in a blender. Add turmeric and let it simmer. Add chickpeas and jaggery/sugar. Blend in cocunut paste into the bitter gourd-tamarind mixture. 101.
then add the other things. Roll it into balls and flatten slightly. 105. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Dip in syrup by pushing it deep down. Badusha Ingredients 2 cups bisquick. 2 cups sugar. Then grind cloves. Add fennel seeds and ginger and fry. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove.Org 103. sour cream. Make a dough with bisquick and sour cream. In oil sprinkle heeng and add red chilies and then green chilies. 104. Can place a walnut or pecan in the center immediately after dipping.Provided by: www. 64 . Deep fry in crisco or oil on low fire till a med brown. remove and set aside.FoolzParadize. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown. Add spinach and cook covered. Fry everything in oil and then add water and potatoes till tender. peppercorns and cardamom seeds and set aside. Score a circle on the patty with a knife or small cap. Grind coriander seeds and cumin seeds and set aside.
Blend this into a smooth paste. turmeric and dhania) and fry for half a minute. crushed 1 small piece ginger.Provided by: www. 107. salt and hing and heat through. turmeric. Fry for a minute and then add the tomatoes. Tomato Chutney Ingredients 2 medium tomatoes.cover and cook. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. shredded 65 . Heat the rest of the oil and add the chopped garlic and onion. 108. Fry till the onion turns translucent and the garlic browns. Mint Chutney Ingredients 1 bunch mint leaves. Goes very well with plain rice or chapati. Fry till the tomatoes turn soft. Now add the spices(red chilli. sliced 4-5 green chillies. chopped 3-4 cloves garlic. add ginger and garlic. minced finely 2 clovettes of garlic. chopped 1 tsp coconut(optional). de-seeded 1 small onion. garam masala. Then add peppers . Set aside. washed and chopped 1 small onion. chili powder and then add tomatoes.Org 106. In oil fry onions. along with the tamarind and the coconut. Add coriander powder. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers.FoolzParadize. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Add the blended paste. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut.
FoolzParadize. Add salt to taste. Add this to the coconut and tomato and blend into a smooth paste. 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. Coconut Chutney Ingredients 2 cups of fresh coconut. Goes well with dosas. Blend to a smooth paste using a little water. shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste Method Heat some oil and add the dhals. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. idli and plain rice. 109. Can be refrigerated for about 1-2 days. Moolangi Chutney 66 . hing. curry leaves. Fry till done. one by one. 111. methi and red chillies.Provided by: www.Org 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste Method Fry all these in a little oil. 110.
The radish and garlic should be about a qarter mashed up. Open a small can of cubed pineapple and drain the juice from the fruit. Immediately add turmeric and fry for half a minute. 112. salt to taste and the grated radish. Heat 4 tsp oil and add the mustard seeds. green chillies and the ginger. peppercorns. Now add the ground paste and a little water. Remove from the blender and season with mustard seeds and curry leaves. 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. add the garlic. Add the red chilli powder and fry. Run the blender for about 3-4 secs. When it's almost smooth in texture.FoolzParadize. tamarind.Set aside.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. 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. Now add the fruit pieces and fry for 5 minutes.Provided by: www. 67 . dalia. When they crackle add crushed curry leaves and hing. drain and blend into a smooth paste.
Cook till the gavy thickens and you get a gojju consistency. cut into thin rounds. jaggery and tamarind.Provided by: www. Now add the shrdded coconut and keep frying for 2 more minutes.FoolzParadize. Fry till done. Fry in 3 tsp oil till well browned. Smear salt on them and place a heavy weight on them. Remove from heat and add the hing. Now add all the raw dry powders and fry for 2 minutes. Add the fried gourd.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. 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. 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. Cut lengthwise and remove the seeds. Set aside for 1/2 hr. Cut them into large half-rounds. roasted and powdered 2 tsps white sesame seeds. Add the fenugreek and sesame powders and mix well. Add salt to taste and enough water to cover the vegetable. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. 115. When the mustard crackles. 114. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . This method is used to reduce the bitterness of the vegetable. Bhindi Gojju Ingredients 1 lb bhendi (okra). Drain and set aside. Bring to a boil and reduce heat. Heat about 3 tsp oil and add the mustard and curry leaves. add the minced onion and garlic. Mix well and serve like a chutney with plain rice/dosa/chapati.
peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. pitted 1 tsp cumin seeds. Eat with plain rice and dal. Heat 2 tsp oil and add the mustard seeds. Add the fried bhendi and stir for 2 minutes. 116.Provided by: www. roasted 1/2 tsp coriander seeds. Remove from blender and store in an airtight container. Sweet Mango Chutney Ingredients 3 large mangoes. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. green chilles. Blend together the rest of the ingredients with the mango without adding any water. Hot Mango Chutney Ingredients 3 large sweet mangoes. Drain. Add the buttermilk and salt to taste(remember that the okra is already salted). This chutney keeps well for over a week when properly stored in the fridge. to a smooth paste.Mix well. slightly ripened 1 tsp lemon rind. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. 117. ginger. Adjust salt if needed. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Fry till the mustard starts crackling.FoolzParadize. curry leaves and the hing. mash well and set aside to cool.Org A small piece of ginger. Take it from the fire. 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. Add some water if the gojju is too thick.
Set aside. 118. When the mustard crackles. salt to taste. 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. Heat the remaining oil and add the hing and mustard. mash well and set aside. Remove from heat and let it cool to room temperature. lime rinds and lime juice. Put in the chopped ingredients. Bring to a boil on a low flame. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. 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. Bring to a boil and boil till the juice is thick. roasted finely 1 tsp mustard seeds. jaggery.FoolzParadize. since no water is used in making this dish. Put in the chopped ingredients and continue boiling. green chillies and remaining garlic.Org 1 tsp mustard seeds A pinch of hing (asoefetida) Salt to taste 6 tsp cooking oil Method Peel the mango and cut it into small chunks. Add the mango. This is how powders are traditionally made. saunf. Chop the ginger. add the ground masala and fry till the masala turns color. Roast the methi. go ahead and use the coffee grinder but make sure that the powder is a little coarse. Drain. 70 . Soak the tamarind in some hot water and extract the juice. it should keep well for more than a week. But if you are of the impatient kind.Provided by: www. In a pan. Bottle when cool. Store in an airtight container. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. When the mustard crackles. Store it in airtight containers in the fridge. add the ginger and green chillies and fry for about 1-2 minutes. powdered masala. cumin and coriander seeds and crush coarsely using a mortar and pestle. salt to taste and tamarind juice. If boiled and cooled well.
ordinary onions) 1 1/2 teaspoon of garlic.FoolzParadize. red chilli powder. Gobi Manchurian Ingredients 1 small Cauliflower. green chillies and salt. Mix the dressing with the grated mango. chopped finely A pinch of saffron (or red coloring). Make the dressing by combining the green chillies. you can substitute with white. 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. 119. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . fresh 8 gren chillies. Crush together the coconut. rice flour. salad oil and coconut. 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.Org Should keep for about a week.Provided by: www. minced A pinch of hing (asoefetida) dissolved in 2-3 tsp water 4 tsps salad oil 1/2 tsp red chilli powder Salt to taste For seasoning: 1/2 tsp mustard seeds 1 sprig curry leaves 1-2 tsp oil for seasoning Method Grate the mango and set aside. chopped finely (If you cannot find green onions. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. 120. dissolved in milk 2-3 green onions (scallions). 71 . salt.combine the chapati atta . Season with mustard and curry leaves.
3-4 green chillies. 1 1/2 tsp red chilli powder.soft or crispy. ginger and coriander in the blender. a few cardommom seeds.. cinnamon and cardommom. Vegetable Pulao Ingredients 3 cups of rice. 1/2 an onion. Take this mixture from the heat and pour it onto the fried caulilower. Fry the onions in a the ghee or melted butter.. carrots and green peas. The mixture will start to thicken. to make a smooth paste. soy sauce.FoolzParadize. Add the soy souce and stir for a minute. Some mixed frozen vegetables like beans. chopped. The leaves should not lose thier color.Provided by: www. Ghee or melted butter for frying. Dip the cauliflower flowerets in this batter and deep fry in oil. It all depends on how you like to eat the Cauliflower manchurian. you can add the cauliflower when the mixture is in the pan itself in the last stage. In a open pan. boiled A bunch of coriander leaves.Org 1/2 cup cornflour. But this will turn the cauliflower soggy.keep on stirring on low heat and when the mixture turns thick enough.. salt to taste.. A few sticks of cinammon. 121.. shredded 3 medium onions. coconut. garlic. Also add the cloves.. add the red chilli powder 72 . add some oil and when it smokes add the remaining garlic and ginger paste. The minute it starts turning brown.baking powder.sliced fine. Keep aside.. 2 flakes garlic. If you desire. turmeric powder and 1 tablespoon green chilli paste.. 1 tsp chilli powder... drain and set aside. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. Bring down the heat and then add the cornflour-water paste and the red coloring. salt. add the chopped corainder leaves and stir for 20 seconds. add the chopped onions and fry only till they start becoming translucent. till you get the consistency of thin batter. 1 inch piece ginger. 1 tablespoon garlic/ginger paste. a few cloves. 1 cup of cauliflower flowerets. Now add the chopped garlic and green chilli paste and fry for a minute. 2 tsp of coconut. Mix well with water. When onions are browned properly.
including the cauliflower and sprinkle some water on it. add the cardamoms. Keep covered and cook on a low flame till the vegetables are cooked. cloves and onions. Serve with Raita. but do not add excess water as it will ruin the pulao. Fry till the onions turn transparent. Eat when hot with a vegetable or meat side dish. Cook on low heat till the peas are cooked. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. cinammon. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). add all the boiled rice. washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 . Now add all the vegetables. crushed finely 1 small piece of ginger. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. cashewnuts and the coriander leaves and mix well.Provided by: www. 123. Keep sprinkling water periodically to speeden up the process. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. transfer the vegeables to a big mixing dish. crushed finely 1-2 cloves 1 small piece cinnamon. salt to taste and the blended masala. jeera. When it browns. Mix in the cooked rice and heat through.FoolzParadize. This might take approximately 15-20 minutes.It is heated again to let the salt spread across the dish.Org and fry for 30-45 seconds. cut into large pieces 1 1/2 cup raw rice. chopped finely 1 tablespoon cashewnuts. Now add the peas. When the vegetables are done. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. 122. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves .
Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. green chillies. red chilli. urad dal and channa dal. When the seasoning is almost done. cumin.cloves. Heat the ghee in a pan and add the mustard seeds. Add the powdered masala and mix. Bring to a boil and remove. Powder them using a coffee grinder and set aside. Mix this with the cooked rice and heat through.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. cinammon. Add salt to taste. turmeric. Now add the buttermilk and mix well.Provided by: www. Store in a airtight container. 124. Serve hot.FoolzParadize. coriander and peppercorns. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. add the brinjal pieces and fry till the brinjal is done.
126. channa dal. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. 1 sprig curry leaves. 75 .FoolzParadize.add it to the rice mixture and add salt to taste. Add the tamarind juice to the above rice/dal/vegetables and mix well. curry leaves. 2 tsp sesame seeds.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. cashewnuts.Provided by: www. 6 red chillies. Powder to a fine powder using a coffee grinder and set aside. Set aside. potatoes. green beans. When the seasoning is ready.etc) 4 green chillies. urad dal and channa dal. 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. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. peanuts. Heat some oil and add the remaining musatard seeds. Mix in the bisi bhele huli anna powder. asoefetida.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. 1 tsp mustard. Roast the coriander. Heat the ghee and add the mustard. 1/2 tsp channa dal. chopped 1 sprig curry leaves 1 tsp channa dal 1 tsp urad dal Salt to taste Method Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done. red chillies. urad dal. pepper. cumin. Set aside. Mix in the coconut gratings and powder once again. green chillies.
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.Org sesame seeds and curry leaves.Provided by: www. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Add the cabbage. 128. red chillies dals and curry leaves. Cabbage Upkari Ingredients 1 small cabbage. Mix this with plain cooked rice to get puliyogare or tamarind rice. add the tamarind juice and salt/jaggery. 127. 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. Now add the onions and fry till the onions turn translucent and start turning brown. chopped finely 2 medium sized onions. 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. 76 . When the seeds start crackling.FoolzParadize. This will keep well for a month in a airtight container if refrigerated. Mix well. Fry till the mustard crackles. Heat through and cool. Heat through and serve. Now add the powdered masala and simmer till you get a sticky masala. Add salt to taste. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Heat through and serve hot with rice and dal. The liquid will start boiling. Add salt to taste.
Fry the potatoes in hot oil till they turn slightly brown. Add the yoghurt . Heat oil in a shallow pan and fry the onions to light brown. 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.cumin powder and dhania powder and stir for 5 mins.Org 129. Eat with chapathi/nan. cardamon. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . ginger and green chillies to a paste. Grind the coconut.Provided by: www.FoolzParadize. Add the paste to the onions. Garnish with the chopped coriander leaves. poppy seeds. salt and the fried potatoes. 130. Drain and set aside. 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. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Peel them and prick the potatoes with a fork. Now add the garam masala powder and mix well. Add chilli powder. Fry till the oil seperates.
Add the boiled vegetables.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. Heat hot with plain rice. Not more than a minute. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. 131. Stuff each bhendi with this masala and keep the remaining aside.FoolzParadize.Mix well. chopped and roasted 78 . take off the stovetop and sprinkle the lemon juice. Bharva Bhindi Ingredients 1 lb Bhendi.Keep stirring continously. Keep turning occassionally. turmeric and the coconut paste to the buttermilk. Serve hot with chapati/rice and dal. 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.Provided by: www. Now add the chopped coriander leaves. Heat the remaining oil. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. hing . Heat on a low flame till the buttermilk mixture reaches a thick texture. curry leaves. add the remaining masala and the bhendi pieces. cumin and red chillies in hot oil. chopped finely Method Add the salt. add the cumin seeds and when they splutter add the sliced onions. 132. Season with mustard. When the onions start browning. When the bhendi is done. washed 1 large onion . Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions .
chopped and roasted salt to taste 2-3 tbsp. add the mustard.Provided by: www. grated fresh coconut. Any mixture which is remaining can be now added to cover the vegetable. roasted 1 tsp cloves. roasted groundnuts powdered coarsely 3 tbsp.Org 3 tbsp. Take it out of the oven and peel it. Now add the peas and fry for a couple of minutes. Mix all the roasted masala in the blender with some curd to make a smooth filling. Add some water. This will take around 30-45 minutes at 400 deg F. Add the chopped coriander leaves and some water to get 79 . finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. Stuff some of this mixture into each slit of the brinjals. cumin seeds wait to splutter. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. Add the baigan and mix well. roasted and powdered 1 small bunch coriander leaves. Make 2 slits to form a cross. Heat the remaining oil and add the chopped onion. 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. Heat oil in a heavy or non-stick pan. chopped finely 4 green chillies. roasted 2 tsp red chilli powder. slide in the brinjals slowly.FoolzParadize. Rub them with some curd and salt and set aside. Now add all the spices and the sugar and fry for a minute. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. Simmer till the vegetable is tender and done. 133. Fry till the onions turns translucent. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Mash the baigan and add the salt to it.
Heat through. Mix all the other ingredients for the kofta into a paste. mash and add salt to taste. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. 134. Mix in some water if necessary.Provided by: www. Seal the edges and shape into stuffed rounds. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. 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. The gravy will begin to thicken.Mix well.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.Org a thick consistency.crushed 3 large tomatoes. Blend together the onions. Serve when hot with plain rice/paratha. Add the sugar and the ground peanuts. Add the pureed tomatoes and the masala powders. You can also add some malai to thicken it some more.crushed 1 inch ginger. 80 .FoolzParadize. Keep aside. Deep fry each kofta till golden brown. Peel.chopped 3 flakes garlic. potatoes 2 heaped tablespoons each of crumbled paneer. Drain and keep aside. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. ginger.
mix together the confectioner's sugar and cheese. When cool. If you are using paneer. add the vinegar and wait for the milk to curdle completely. shape into small flat balls. When it's boiling. Drain and store in the frezer. wrap it properly and refrigerate it overnight.FoolzParadize.transfer it into another piece of paper/cloth. They should become spongy. boil the half and half with the rose water. mix the paneer and sugar and shape it into flat balls. 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.The syrup should not be too thick. add the koftas.Provided by: www. 81 . 135. Pour it onto a cotton/muslin cloth and tie it with a tight knot. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. The koftas should be put in just before eating the dish or else they will turn soggy. Cut into cubes and deep fry in hot oil. Take it off the fire and let it sit for 10 minutes.Org When the g ravy comes to a boil. Heat through and serve.shape it into a large rectangular block. When all the water is drained from the paneer. 136. Bring the water and sugar to a boil to yield sugar syrup. In the meantime. Take it out and let it cool. Rasmalai Ingredients 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar Method If you are using the Ricotta cheese. Insert the balls one by one in the syrup and warm them up.
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. Store in airtight jars. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Cook stirring continuously till a soft lump is formed. Let it stay immersed for about 1 hr.Provided by: www. Add the cooked balls to the half and half. ghee 1/2 tsp. Shape into laddoos(small round balls). to 1/8" thickness.FoolzParadize. You can either chill it or serve it at room temperature. Spread on a clean greased worksurface. Apply the silver foil. Add the sugar and stir on a low flame for about 4 minutes. Cook on slow to medium heat. Cool. 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 . Use as little water as possible when blending. cut into diamond shaped burfis. Add ghee and cardamom powder and mix well. 139. Roll lightly with a rolling pin. Mix well. In a heavy saucepan put sugar and paste. 138. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Roll each laddoo in a little dessicated coconut. Set aside till the mixture has slightly cooled down. Add the cardamom and nuts to the half and half. 137.Org Set aside.
Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Heat the 4 tbsp ghee. 141. Add to the rava-sugar mixture.cloves nutmeg and saffron. Mix the sugar. Roast the rava in the 2 tbsp ghee till light golden in colour. Add the cooked rice and dhal. Fry the cashewnuts and raisins and add t o the pongal. Put the syrup once more on the heat and stir till it becomes slightly sticky. Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.Provided by: www. Mix well.fry the cashewnuts and raisins. Strain the jaggery to remove the dirt.FoolzParadize. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . 83 . Add the powdered cardamoms.roasted rava and cardamom and powder fine in a dry grinder. 140. Serve hot. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. The laddus can be stored in an airtight container for a few days. Shape into tight laddoos(small round balls). Heat the remaining ghee.
Mix in the strained mango pulp and the cardamom powder. add the fenugreek.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. you have a very low-calorie delicious and nutritious dessert. Blend together the garlic. Serve in individual dessert bowls topped with pistachios and dry fruits. 142. smear turmeric and salt on them and soak them in 1 cup vinegar. Hot and Sour Tomato Pickle Ingredients 1 lb. with a little vinegar. Heat the oil and add the remaining mustard. Eat when cooled down to room temperature. 84 . red chillies and 3/4 of the mustard. ginger. Strain the mango pulp in a similar way to remove most of the liquid.Leave for about 2 hours. When the mustard crackles. Strain the mixture through a muslin cloth to remove all liquid. This will serve 2 people. Pour into a large container and chill in the refridgerator for about 3-4 hrs. 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. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. If you use low-fat cheese and milk and cut down on the sugar. 143. 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. Transfer to a open flat dish and top with sliced almonds and cashewnuts.FoolzParadize.Provided by: www.
Store in a clean bottle. You can make a larger quantity of this by using the above ingredients in the same ratio. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 .Provided by: www. This will keep well for months in a airtight container. Will keep for a year. This will keep well for months in a airtight container. Powder to a fine powder using a coffee grinder and use as required. 145.Org Add the tomatoes and the remaining vinegar.FoolzParadize. Stir continuously as the mixture comes to a boil. When the pickle is almost done. Take it off the heat and let it cool. 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. the oil begins to float at the top. 146. 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. Powder to a fine powder using a coffee grinder and use as required. You can make a larger quantity of this by using the above ingredients in the same ratio. 144.
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. curry leaves and cumin in ghee. tomato. Season with mustard. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. Use as required. Pepper Rasam Ingredients 1 small tomato. This will keep for months if stored in an airtight container. Mix together the water. 147. The coriander and cumin powders must be freshly ground. 148. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 .FoolzParadize. hing. Eat when hot with plain rice. Garnish with chopped coriander. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut.salt sugar(jaggery) and tamarind juice.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. Bring it to a boil on a low flame.Provided by: www. pepper.
Provided by: www. Add salt and heat on a low flame till the buttermilk reaches room temperature. 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. Heat some oil and add the mustard and curry leaves. 149. Season it with mustard seeds and curry leaves. add the onions and fry till they turn brown. Roast in a little oil. Take it from the fire and set aside.FoolzParadize. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Add water if the buttermilk is too thick. Add this coconut paste to the warm buttermilk. coriander and green chillies. When they crackle. put it back on the stove and heat for approximately 4-5 minutes.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Now add the lime/tamarind juice and heat through till it boils. Blend to a smooth paste.jeera. 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. Now add the besan and keep frying for 2 minutes. the coconut. the remaining turmeric. Add the cumin-dhania. Add hing and serve hot with chapatis or white rice. Delicious when eaten with hot plain rice. Set aside. 150. green beans 7-8 green chillies 87 . Add salt to taste. red chili and turmeric and fry for a minute. one by one. Cannot be re-heated on direct fire. Add the tomatoes and the coriander and some water to get a liquid consistency.
Boil in a little water till done. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. turmeric and dhania. Fry till the onion starts turning color. Add the beans and salt to taste. Add the chopped coriander leaves. add all the other seasoning ingredients except the red chilli. Season with mustard. Mix well. In a saucepan. Blend together the coconut and green chillies. 88 . medium sized. 151. Add this paste to the buttermilk and mix well. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Add salt to taste.Org 1 cup fresh coconut. 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.FoolzParadize. Now add the powders and fry for a minute. Dhal Makhani Ingredients 1 1/2 cups toor dal. Add the cumin and mustard. Set aside. cumin and curry leaves. Drain and set aside. Add 1 cup of water. prepare the seasoning by heating the butter. Other vegetables like eggplant.cayote etc can also be used for this preparation. Adjust the salt if necessary.Provided by: www. Remove from heat and add the boiled dal/tomato to this. Dilute with some water if needed. washed and drained 2 tomatoes. When the cumin is slightly fried. Bring to a boil on a low flame. chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. chopped For seasoning: 1 small onion.cucumber.
Pour the batter into the greased mold and steam for 10-12 minutes. 89 . Serve hot with rotis or plain rice. ¼ cup 1 tsp. 8-10 nos. The mixture should have a thick consistency.Provided by: www. 6. Make a paste of ginger and green chilies. Salt As per taste 1.Org Bring it to a boil and remove. 5. 2. Dhokla Gram flour 200gms. Add this paste to the fermented mixture. In a small bowl take one teaspoon of soda bi-carb. Mustard seeds 1 tsp. Chopped green coriander 1 tbsp. 152. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. Fresh grated coconut ½ cup Lemon 1 no. 7. - Salt 1. Heat oil in a small pan. Keep the steamer ready on the flame. Add salt and cover it and leave it to ferment for 3-4 hours. Chopped ginger 1 tbsp. Soda bi-carb 1 tsp. When the seeds begin to crackle. Cut into squares and arrange in a serving platter/bowl. Whisk well to remove all lumps. Grease a dhokla mold or a shallow cake tin with a little oil. Add turmeric powder and correct seasoning. Serve garnished with chopped green coriander leaves and grated coconut. Turmeric powder 1/2 tsp. remove and pour over the dhoklas. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Cool for sometime. 8. 153.Take gram flour in a bowl. 3. Wash and soak urad dal for 6 hours. Oil 2 tbsp. 9.FoolzParadize. 1 teaspoon oil and juice of 1 lemon. 4. Add mustard seeds. Add beaten Yogurt and warm water. Mix well and add this to the Gram flour mixture.
Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Dry mint leaves on a hot griddle and then powder. Whole garam masala 1 tbsp.Provided by: www.FoolzParadize. This is now called a vada. green chilies cut into two and Whole Garam masala. 6. 3. garnished with chopped green coriander leaves. Add strained tomato liquid and season with salt. 1 cup 3 tbsp. let them crackle. 7. 6. add sugar if it is very sour. cumin seeds and crushed peppercorns to the batter and mix well. Oil 1 tbsp. Cumin seeds 1 tsp. Tomato Soup Tomatoes 600 gms. Add cumin seeds. 7. Sugar (optional) 1 tbsp. Strain the mixture with a soup strainer. Add 5 cups of water and bayleaf. garlic. Heat oil in a pan. 2. 154. Bay leaf 2 no. Bring it to a boil. Sieve flour. Bring to a boil. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Grind into a fine paste. Deep fry the vadas in medium hot oil until golden brown and crisp. 4. Chopped garlic 1 tbsp. Serve hot. 90 250 gms. 4. 155. Green chili 2 no. Wash and cut tomatoes into quarters 2. As per taste . asafetida. Salt As per taste 1. Serve hot with Sambhar and Coconut chutney. Wet your palms and take batter into the palms. Cook tomatoes with chopped ginger. Heat oil in a Kadhai. 5. 5. Shape into a ball and make a hole with the thumb in the center like a doughnut.Org 2. Add salt. curry leaves. Chopped ginger 1 tbsp. 3. Chopped green coriander 1 tbsp.
2. on moderate heat for 3 minutes. Note: This pickle can be enjoyed within 5-6 days of preparation also. 400 mls. 2 tsp. 7. Cook rolled portion (paratha) on a Tawa (griddle plate). salt and mint powder. As per taste 1.Org 3. 6. 2 tbsp. fennel seeds and mustard seeds to a coarse 91 . 5. Drain out excess moisture. remove seed and then cut ¾th inch sized pieces. Slit green chilies and cut them into half inch long pieces. Cut limes into eight pieces. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 157. 4. Apply turmeric powder and salt.FoolzParadize. Turn it and smear half a table spoon of oil on paratha. add water to make a semi hard dough. 350 mls. As per taste 1. Serve hot with Dal Pakhtooni or curry of your choice. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. 5. 4 tbsp. Roll out each portion with a rolling pin to approximately six inch diameter. 2. Knead well. 8. turmeric powder and salt with green chili and lime pieces. cover and keep aside for 10 minutes. 12 no. Pour oil on top and shake the bottle well. Grind mustard seeds to a coarse powder. 3. rub nicely and then keep it for half an hour. 2 tsp. 4. Transfer this to a sterilized glass bottle or an earthenware jar. Mix flour. 156. Grind fenugreek seeds. Mix powdered mustard seeds. Divide into 8 equal portions. Repeat the same on the other side. Cook on low heat till golden brown. 3 tbsp. Cut raw mangoes into half.Provided by: www. 4 tbsp. 3. 3 tbsp.
158. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 6. 2 ltrs. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. Add half a cup of water and again bring it to a boil. 1 tbsp. add 2 tablespoons flour and make a dough. 2. Make sure you stir the contents o f the jar for the first two weeks at least once a day. make balls and press between your palms to flatten them. Heat mustard oil until smoking point. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 9. stir continuously. bring it to a boil. 6. reduce the flame.Provided by: www. sugar in the same quantity of water. Dissolve 500 gms. Remove from the flame and refrigerate for an hour. Keep aside. Simmer until it is reduced to a thick consistency. Squeeze the rasmalai and put them into chilled milk.Org powder. This is to ensure that the mango pieces are always in contact with the oil.FoolzParadize. Keep in refrigerator for another half an hour. 1. Mix thoroughly. 4 tbsp. bring it to a boil and add rest of the flour dissolved in water. 92 . 1 kg. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. remove and let it cool. fennel and mustard powder with red chili powder. 7. Mix fenugreek seeds. 4. 8. Divide it into 12 equal portions. 159. Knead and mash Chhena. garnished with sliced pistachio nuts. 7. Cook for another 3 minutes. Now take milk in a heavy bottomed pan. 3. salt and oil are used as preservatives. of water. 5. Serve cold. 5. Note: In most of the Indian pickles. Put this into an earthenware jar and pour the remaining mustard oil. 4.
Prepare sugar syrup with equal quantity of sugar and water. take some stiff cloth and make a 3 mm hole in the center. a few drops 1 tsp. Leave it overnight to ferment. 2. Remove and keep it in sugar syrup for at least 5 minutes before serving. Cook on a slow fire for 10 minutes. Add green cardamom powder . 3. 161. Add charoli seeds and sugar. optional 500 gms. 4. Add some water and make a batter. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Tip: For jalebi cloth. add a little water if required and make it into a pouring consistency.Provided by: www. 5.FoolzParadize. Bring it to a boil. Pour into a serving dish and serve cold 93 . 5. 1. Mix flour. Sugar 200 gms. Simmer and reduce it to get a thick consistency. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. 2. 3. 1. ½ tsp. Charoli seeds 25 gms. 6. Basoondi Milk 2 ltrs. Stir continuously to avoid milk sticking to the bottom of the pan. Mix it. Add green cardamom powder and cook it for 20-25 minutes. 4. Cook it from both sides. soda and Yogurt. Heat Ghee in a Kadhai. Green cardamom powder ½ tsp.Org 160. Heat milk in a thick bottomed pan.
Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.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. cardomom and grind. Cover and keep aside for 1/2 hour. mix well and pat it again.Org 162. leave for 5 min. Dal payasam Moong dal . 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. 163. Kozhukkattai Outer cover: Rice flour .1 Gran dal . 94 .Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. moongdal. 1 cup powdered jaggery.Turn over until both sides are cooked well.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.Roast some cashews in ghee and add it to the mixture. 166. 164.FoolzParadize.Add jaggery. Sweet pongal Sakkarai Pongal Take rice.Then take even sized balls of this and shape it into a hollow hemisphere. Add the cooked dal mixture and heat for a little while. 1/4 kg sugar. Roast cashewnuts. Poli Poornam:Boil gram-dal until half-cooked and drain the water. grated coconut.1. Make this into round balls.Add water and steam in pressure cooker. raisins.1 Powdered jaggery . grated coconut in ghee and add this to the mixture and stir well. Add cardomom powder.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.place a ball of poornam on it. gram dal in the ratio 2:2:1.Provided by: www. water 1 Heat water to boil.Add some extra ghee while serving. Add the liquid part of this juice (which will be at the top) to cooked mixture.Make it tghick by heating in low heat for a little while.Heat a griddle. Inner stuffing(Poornam): Mix 1 cup grated coconut.
Ribbon Murukku Gram flour .1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. salt . add minimum water and knead tightly. cumin seeds . To 100g of ghee add a pinch of salt. Deep fry this in oil.1 tsp. 169.Drain the water completely. Add other ingredients and mix well. Make it thin.3 tsp.1 cup. You can decorate it on top with grated coconut. Repeat the procedure with all the balls.2 tsp asafoetida . 1 tsp salt.1 tsp. Add little water so that the mixture becomes a solid paste.300 g Rice flour . so that it becomes semi-circular in shape. Add 1 cup grated coconut. 1/2 tsp asafoetida. Place 2 tsp of the poornam on this and fold it sealing on the sides. salt. Take a ball of this paste and pat it on a plastic sheet of paper . Thattai Soak 4 tsp of gram dal for one hour.200 g red chillie powder . add a pinch of salt.Provided by: www. 4 tsp sesame seeds. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. 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. Deep fry these in boiling oil. red chillie powder . rice flour . ghee-2 tsp. Slightly heat the rice flour in a dry pan. Make very small balls using this flour and deep fry in oil. 168. 95 .1 tsp sesame seeds. to the rice flour and mix well. asafoetida . 2 tsp ghee and 1/2 tsp asafoetida and mix well. grated coconut . 171.1/2 tsp. Slightly dry roast 500 g of rice flour. 167.Org Take maida:rawa in the ratio 1:1. Mix gram flour 500g.4 tsp.Add the soaked dal and minimum water to this and make into a thick paste. Deep fry this in oil and when it it cooked.4 tsp. 2 tsp red chilli powder. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate.FoolzParadize.1 tsp salt .. sesame seeds . Turn over until it is fully cooked and crisp. Make this flour into even sized balls and roll in the form of pooris or chappathis. a pinch of baking soda and mix until bubbles appear. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. urud flour . each 1/4 kg. omam paste 2 tsp. 2 tsp ghee.2 tsps Ghee . Seedai rice flour-500g. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. Make this into uniform balls and flatten it lightly on both sides. 170.
Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . 96 . For boondi: 1. Thenkuzhal Rice flour . 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. 4.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste.Add cardamom powder and mix. 2.FoolzParadize.When sugar dissolves.Provided by: www. add milk. cumin seeds.250g. milk 1/2 tsp. urud powder . 3. 173.Strain and return to fire. 6. Keep aside. sesame seeds .Boil for 5 minutes till scum forms on top. 5. Urud powder Dry roast urud dal and grind into a very nice powder.Add colour and boil till sticky but no thread has formed. milk few drops saffron (kesri) colour Method For syrup: 1.Put sugar and water in a vessel and boil.Org 172.Mix flour and milk to a smooth batter. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.4 tsp.
Then stuff and steam kozhakattai in cooker. before storing in containers.Cool and keep open to dry. coriander leaves nicely.With the other pour some batter all over the holes. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. 6. 2. it will roll into a boll. 3. Repeat for remaining batter. Powder elaichi and add ghee before bringing down.sp cumin seeds-1/2 t. hot water over it. chana dal--1 t. rice flour allow water to boil. ginger. Mix the batter.sp Urud dal-1 t. cumin seeds. keep in sim and cook till it sweats. urud dal. 8.Immerse boondi in syrup.sp mustard seeds-1/2 t.sp oil-4 t. 3. 5.Heat oil in a thick bottom pan.Spread in a large plate.Provided by: www.Cut the brinjals into 2 inch pieces. 9.Org 2. it should not stick. Put chana dal. add flour. When steam comes. Sprinkle few tsp.Cover and keep for 5 minutes. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove.sp.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1.sp.sp.Shape in laddoos with moist palms. 13.Keep aside.Hold strainer on top with one hand.First make a paste of green chillies. 174. 4. 12. 1 big spoon oil. 7.Heat ghee in a heavy frying pan. When you touch water and then the jaggery.Drain any excess syrup. 10. 2/3 cup water. 11. little salt. turmuric powder-1/2 t.Stir with another strainer and remove when light golden. Leave for 15 minutes. 175. stop and bring down.FoolzParadize. 97 .Tap gently till all batter has fallen into hot ghee.
add garam masala and ginger and garlic paste. Allow to splutter. 3. Put some water in the plate.Provided by: www.Add salt to taste. Keep aside. 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 . 8.Put the brinjal pieces.Org mustard seeds.Grind coriander leaves. Add red chillies and fry nicely. green chilies. 4. ginger-coriander paste in the brinjal pieces and mix well. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. Green Pulao Ingredients One bunch of fresh coriander leaves. with a plate. 10.Fry till oil seperates then add the ground ingredients with a little water.FoolzParadize.fried in oil Method 1.After the brinjals are half cooked.Serve hot with any veg or non-veg dish. salt and turmuric. 9.Then you add the masala and stir well till the masala has spread out on the rice. 4.Let it cook till you get a nice aroma and it should thicken. put the tamarind juice.After 5 or 6 minutes. mint leaves. together with a little water.Tastes good with white rice and ghee.Take rice which should be boiled well before and let it cool. 177. 5.Fry onions till golden brown. 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 . 8. 7. but stir it frequently. the curry is ready. 6.Close the pan again. 2. 176. 6. Then you can add peas and the fried potatoes. 5.Fry them for a while and cover the pan.Sprinkle the coriander leaves and serve.
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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
Remove from heat. Ginger Paste -.1 tsp.1 cup Split Green Gram (moong dal) -. 182. Add coriander seeds powder.1/4 tsp. 102 .Org asafoetida. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.half inch stick Cloves -. Mix thoroughly. ginger and green chili.1 tsp. onion.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. do not add any water).1/4 cup Cinnamon -. Chopped Onion -. Stir well. Nutmeg Powder -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Garlic -.Provided by: www. Note: You can adjust the amount of tamarind extract according to your taste. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Drain water from the soaked soal.3 Coriander Seeds Powder (dhaniya powder) -.1/2 cup Chopped Green Chili -.1 tsp. garlic.1 tsp. nutmeg powder. Serve with Verusanagapappu Pacchadi or plain yoghurt.5 hours. Mix well. Crush cinnamon stick and cloves into powder and add to the paste.FoolzParadize. sliced green chiles and tamarind extract. Masala Vada Cooking time: 30 minutes (with soaking time of 1. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.
1 tsp Oil for cooking Salt to taste Mix everything except oil.1 cup Rice flour -. It is a great snack.Provided by: www.1 inch piece Chopped Coriander -. sesame seeds 60 g.2 (about 1. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. poppy seeds 103 .fistful Crushed Cashew nuts -. You shouldn't use an implement to spread the batter. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. Add enough amount of water and mix well such that when you pour batter on the frying pan. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.2 tbsp (very small pieces) Cumin Seeds -.1 cup Chopped Ginger -. gram flour 120 g. Allam Pacchadi (ginger pickle) goes well with this dish 184.FoolzParadize.1/4 cup Semolina (Bombay Ravva) -.5 tsp) Chopped Fresh Coconut -. grated coconut 60 g.Org 183.1/2 cup Moida -.15 Finely Chopped Green Chilies -. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. It should spread on its own.
Org a pinch of sugar salt and chilli powder to taste 100 g. Uncover and increase to medium heat. Heat oil in a kadai or wok and season with mustard seeds. cut into medium sized flowerettes 1 tsp (9 g) yellow chilli powder 1 tsp (9 g) amchur powder 1/2 tsp (2 g) cummin powder 1/2 tsp (1.5 g) fresh black pepper powder. When they crackle. Drain and keep aside. Seal the edges with a little water. Cover and cook (for about six minutes) until al dente. yellow chilli powder and salt. hot oil and enough water.FoolzParadize. Keep it aside. strained 10 g garlic paste. cummin powder. Add tamarind pulp and black masala powder and mix well. strained 800 g cauliflower. long pieces and deep fry in hot oil till brown and crisp. Wash in running water. 185. asafoetida. garnish with pomegranate and serve with tandoori paratha. Stir for some time. Remove from oil and store in an airtight container. sesame seeds and poppy seeds and grind to a powder. pepper powder and kasuri methi. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Stir well. Check the seasoning and remove from heat. but not soft and squishy). Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. coarsely ground A generous pinch of kasuri methi For the garnishing: 30 g fresh pomegranate seeds QUARTER the potatoes and then halve each quarter lengthwise. add curry leaves. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add sugar. Stir well. 186. Add salt. Then add fenugreek and stir for a few seconds. Stir-fry until the moisture evaporates. Roast the grated coconut. Blanch in salted boiling water until al dente (almost cooked. chopped fine a marble sized ball of tamarind. Cut into three cm. drain and keep aside. 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. Lower the heat. To serve:Remove to a serving dish. Sprinkle amchur powder. bidari paratha or puri. Add the ginger paste and garlic paste. Khatti Arvi Ka Saalan Serves: Four 104 . 60 ml. salt. coriander leaves. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Add potatoes and stir-fry for five minutes. Add cauliflower.Provided by: www. Knead to a stiff dough.
Bring it to a boil. Lower the heat. Stir until the seeds begin to crackle. Bring it to a boil again.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. cummin seeds. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done. 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 mustard seeds. simmer. Grate the jaggery and reserve in three tbs water. tamarind pulp.FoolzParadize. crushed 105 . until the gravy reaches thin sauce consistency. Stir for a minute. Heat oil in a pan. peel and quarter lengthwise and reserve in a panful of water. stirring occasionally.Provided by: www. For the filling: 150 g paneer. To serve: Remove to a serving bowl and serve with steamed rice. Add salt and three cups water. urad dal and whole red chillies. Remove and adjust the seasoning. Add curry leaves. When cool. Drain. Lower the heat. Add tomato puree. Stir-fry until the oil floats on top. chilli powder and turmeric powder. 187. Add onions and saut until golden. 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. Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. Add lemon juice and bring to a boil again. Add garlic and saut over medium heat until light brown. add arvi and jaggery.
garlic paste. Cool. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. whatever you do to nonstick yourself. Dry roast the coconut. groundnuts. Stir in half the cilantro leaves. and cut cauliflower into 1 inch flowerets. Remove and uncover. basting at regular intervals. peel and roughly chop the onions. use a little water. Put enough water in a pan. including stem. corriander powder and chilli powder to the paste and mix well. except paneer.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. tomato. use nonstick pan. increase heat to medium. Make sure all liquid is driven off. Add the bitter gourds and blanch them until soft. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. and turmeric powder. Drain and keep aside. tumeric with the yogurt in A small bowl. Add curry leaves and stir. Remove the seeds and rub with salt. Add salt. Combine chili powder. To prepare the filling: Remove the brown skin and roughly chop the coconut. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. Arrange on a tilting tray and keep aside for at least an hour.FoolzParadize. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. with 1/4th cup water to fine paste. drain. ginger paste. Spray with pam. ginger. (Keep the bitter gourds overnight if you prefer them to be even less bitter). cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. green chili. and cook with lid off. Grind all these ingredients. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Stir and bring to a boil. mix well and divide into 12 equal portions.Provided by: www. turn off heat and sprinkle with garam masala and reamaining cilantro. Cover with foil. for another 5-6 minutes. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Pour over the paste. ginger. jaggery. to drive off excess moisture. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Arrange them in a greased roasting tray with the slit side on top. mustard seeds and fenugreek seeds. Put a portion of the filling into each of the blanched bitter gourds. 188. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture).Add paneer. 106 . Put Cauliflower into pan then pour spices over the top. Stir over medium heat until they begin to crackle.
Oil -.0.25 tsp. 190. But you might consider it worth investing in as its a neat combination of spices for cooking.0. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. Curry Leaves -. heat oil on medium and add mustard seeds and Fenugreek seeds. If not fine. red chile powder and fry for 5 minutes on high heat while stirring occasionally.Provided by: www. but continue shuffling until the heat is out of the pan. Sugar -. cloves.5 cup Turmeric Powder -.2 tbsp. 1 oz. Garam Masala 5 tsp coriander seeds 1 Tbsp. and shuffle for another minute. turmeric powder. Store in a bottle for up to 6 months. Move them around for two minutes.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). This is a great spice mixture! But normly I don't have those spices on hand so I cook without it.5 tsp. Add clves and peppercorn. Pour roasted spices into grinder and grind til you have a fine powder. Turn off heat. 107 . less than 98 calories GARAM MASALA 2 oz. black cardamom pods. and discard what won't pass through strainer. 189. reduce heat. add chopped onion and fry until light brown. 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.FoolzParadize. strain it. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables.0. salt. peppercorns Heat a heavy skillet. 1 oz piece of cinnamon stick. Fenugreek Seeds --1 tsp. 4 servings.1 tsp.Org serve with basmati rice. Mustard Seeds -.1 tsp. 2 oz.10 Water -. add pods and cinnamon. Now add vegetable pieces. When Fenugreek seeds are light brown. Red Chile Powder -.
Method: • Chop almonds and cashewnuts. add jaggery and ghee. The koftas will melt in your mouth.Org Next add tamarind extract. Malai Kofta An extra special party favourite. • Bring to one or two good boils. 191. water and stir well.FoolzParadize. • Lastly put in the kishmis. • Let cook on medium fire for some time and then put in almond and cashewnut bits.) 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. after washing. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. saffron nutrieg and cardamom powders. curry leaves.Provided by: www. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. 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. sugar. Ingredient • For Koftas • 350 grams (12 oz. coriander leaves.) paneer • 3 tablespoons plain flour • 1 level teaspoon baking powder • 4 chopped green chillies • 1 tablespoon chopped coriander • ghee for deep frying • salt to taste • For gravy • 4 large tomatoes • 100 grams (4 oz. • 192.
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. • Heat the ghee in a vessel and fry the onions till golden. Note: You can add 1 teacup of boiled green peas to the gravy if you like. Procedure (Gravy) Cut the tomatoes into big pieces. 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.) potatoes • 100 grams (4 oz. Navaratna Curry Ingredient • 100 grams (4 oz. plain flour. spring onions. Heat the ghee in a vessel and fry the paste very well.FoolzParadize. Mix the paneer. chilli powder. green chillies.) french beans. add 4 teacups of water and cook. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. Shape into small balls and deep fry in ghee.) cauliflower • 100 grams (4 oz) capsicums 109 . 193. When soft. baking powder. ginger and coriander and fry for at least 2 minutes. chillies. Add the tomato soup. salt and a little water and cook for 5 to 10 minutes. add the koftas. prepare a soup by passing through a sieve. boiled vegetables. How to serve Just before serving. ginger and coriander separately.Provided by: www. coriander and salt. • 100 grams (4 oz. 194. • Now add the tomatoes.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. Serve hot with parathas. Keep aside these koftas. sugar. • Add the tomato ketchup. Add the c hilli powder and fry again for 1 minute. green peas. puris or rice. tomatoes.) carrots • 100 grams (4 oz. cream and salt and boil the gravy for at least 10 to 15 minutes. chillies.
cinnamon. (pureed) Chilli pwd.2 nos.) cashewnuts • 100 grams (4 oz. 5.1 cloves (crushed) Ginger . Mix salt and pepper to taste. • Cut the cauliflower into big pieces • Boil the french beans.1 inch piece (chopped) Cinnamon pwd. Form the mixture into small balls. paneer pieces. 3. Oil for deep frying For Garnishing .Provided by: www. cloves. Reserve the vegetable stock.Org • 100 grams (4 oz) paneer • 100 grams (4 oz.) raisins • 100 grams (4 oz. Cloves pwd.3 cups (sliced) Onions . cashewnuts. each Tomatoes . turmeric and a little water. carrots and potatoes into small cubes. turmeric pwd. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. carrots. 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. Keep it aside. pepper. raisins. Add the tomato puree and simmer till it forms a thick sauce. salt and chilli pwd and bring to boil. Cook for 2 mins. Add ginger. Cook the potatoes and carrots and mash them up.4 tbsp.FoolzParadize. Fry onions in oil till golden brown.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. Salt and Black pepper Flour for coating. (sliced finely) Garlic . 110 .6 big nos.3 nos. 4.1/4 tsp. silver foil and cherries 195.1 tsp. Vegetable Kofta INGREDIENTS : Potatoes . METHOD : 1. . . thick cream and chopped fresh corriander leaves. coat with flour and deep fry in hot oil till golden brown. Then add the stock. 2. garlic. pineapple pieces and few cherries for decoration. To be Ground into a paste • 6 cloves garlic • 2 green chillies • 4 kashmiri chillies • 25 mm (1") piece ginger • 2 teaspoons coriander seeds • 1 teaspoons cumin seeds • 1 teaspoon shah-jira • 3 cardamoms Procedure • Cut the french beans. Carrots .
Sugar . In a small bowl mix little flour with water and add this to the boiling sugar syrup. Add vinegar to the milk. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . Add sesame seeds and knead well.1/2 tsp. Add ghee and sugar and stir till well dissolved. Add crushed cardamoms to the syrup. 6. 5. Add the rasmalais to the sugar syrup. 197.2 cups (powdered) Almonds (Badam) . 7. Make small balls from the mixture and flatten it. 198.2 tbsp. Boil milk and cool it. Place the cooked koftas in the sauce and simmer for some time. Add the cream just before serving and garnish with corriander leaves.20-25 nos. 196.1/2 cup Sugar . 9.Org 6. knead it till no granules are left. 3. 2. Pistachios . 3.1 1/2 litre White Vinegar .3 tbsp. Repeat the process after adding the flour to it. Ghee . Crushed Green Cardamoms .10-12 METHOD : 1. 4. 4.1/2 cup Sesame seeds (til) . Add this mixture to the flour and bind to a hard dough. Make thin sugar syrup.4 cups (a bit thicker than ordinary) Sugar .3 cups Flour (Maida) 2 tbsp. Place the cheese (paneer) on a board and while still hot. Cut into small diamond shaped pieces.2 cups Milk . 2. Oil or Ghee for deep frying METHOD : 1.4 tbsp. Divide the dough into large balls. slowly little by little and keep stirring. (chopped) 111 . (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5.1 tsp.Provided by: www. 8. Rasmalai INGREDIENTS : Milk . Roll out on a board into thick rounds. Besan Ladoo INGREDIENTS : Besan . Salt .FoolzParadize. Deep fry in hot oil till light brown in color. Warm milk . Garnish with grated pistachios. Filter the mixture using a muslin cloth and squeeze out the water (whey).
almonds and pistachios. Keep stirring to avoid burning. Cashewnut Barfi INGREDIENTS : Cashewnuts .1 tsp.300 gms. Almonds and Pistachios . Coconut . each (coarsely ground) Milk . Dryfruit Halwa INGREDIENTS : Cashewnuts. 4. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. 112 . Add the khoya. 3. 5. Walnuts. remove from heat and cool. saffron and nutmeg. When the mixture leaves the side of the vessel.250 gms. Stir till the sugar dissolves. Khoya . Keep on low flame.300 gms. Garnish with varak. Sugar . . Add besan part by part and mix it well.Provided by: www. 8.400 gms. In a heavy bottomed vessel. and keep aside.1 cups Khoya .1 cup Cardamom pwd.1 cup Cardamoms . 3. Add the almonds and shape the mixture into balls.500 ml. Separately. 6. Remove from heat and mix well with the khoya. 5.50 gms. raisins and cardamom pwd.Org Ghee .1 glass Sugar .2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. then fry in oil for a couple of mins. then add cardamom. Pass the cashewnut powder through a fine sieve. 2.1 cup Cardamoms . Cut into diamond shaped pieces and serve. Add the powdered sugar to it and mix well. Boil the milk and add the sugar. each (chopped) Ghee or oil . Ghee or oil . Black raisins .FoolzParadize.1 (grated) Almonds (Badam) and pistachios. 3. remove and spoon contents into a greased thali. Continue cooking on a low flame. 199. 2. Stir till it dissolves. METHOD : 1. add the nutmeg with a little milk and keep aside. Smoothen with the back of a flat spoon. cashewnut pwd. boil the milk and add the sugar. 200. and mix well. (finely ground) Milk .100gms.2 (ground) METHOD : 1. 7. 2. grated coconut to the milk mixture and stir thoroughly. Add the dryfruits . Keep aside. Fry the coconut in oil till it turns a light brown. stirring constantly. 4.10 gms. Add khoya to cold milk. When the aroma comes. Heat the ghee in a pan.
FoolzParadize. Squeeze the milk out and reserve in a separate bowl from the previous. It tastes great if eaten cold too.Provided by: www. 12.1/2 cup water and add the jaggery to it. cashews and raisins.1/4 cup Raisins . Keep strring all the time.2 cups (grated) Cardamom powder . 5. 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. Dal Payasam INGREDIENTS : Moong Dal (lentil) . This will be thicker.Org 4. 11.1 tsp. Add all the above listed ingredients and make a dough out of it. Roast them onto the tava by adding little ghee to it . 6. Spoon the mixture into a greased plate and smoothen with a flat spoon. Add cardamom pwd. Remove from heat and serve hot. Add the thick coconut milk and mix well. 2. 202. 10. Add this second milk to the fried dal and pressure cook it. Pour this into the boiled dal mixture and stir well. Drain and reserve the coconut milk. 9. 8.1/2 Jaggery . Again add 1 cup hot water to the ground and drained coconut and grind. Cook for a few mins. In the meantime. Grate the remaining coconut and grind it with 1 cup hot water.1/4 cup Ghee METHOD : 1. Wash and drain the dal. 201. Delicious Parathas are ready and tastes very good with spicy tomato chutney. Fry it in hot ghee for 2-3 mins. boil 1. Fry the cashews and raisins in ghee and keep aside.1 cup Coconut . Keeo aside. 5. Take a small portion of the dough and roll them into parathas. Boil it till the liquid obtains a thick consistency. Green Onion Bhurji Ingredients 113 . 4. and the fried cocunut pieces. 203. Cut into diamond shaped pieces and garnish with almonds and pistachios. 5. Cashewnuts . 3. Fry it in ghee and keep aside. Cut 5-6 coconut rings and chop it further to small pieces. 7.
Heat some oil in a frying pan. They should cook in their own juice. Add salt to taste . 204. After the leaves get cooked thoroughly . 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. Close with a tight fitting lid. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Decrease flame and let it cook till the leaves become soft. add chilli powder and turmeric powder.FoolzParadize. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.Provided by: www. 114 . When the oil is hot enough. Beat the eggs and add to the pan. Keep this aside for 3 hrs. Add the chopped leaves and mix well. drop the batter in oil and deep fry them till golden brown. Mix well. Serve piping hot.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. Note : Do not add any water to the onion leaves. Keep aside Chop the leaves finely.
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. These bondas are very crispy and tasty too. Add salt to taste. Take each wada out from water.FoolzParadize. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Keep the yogurt in refrigerator until it is chilled. squeeze the water out and set aside. asafoetida and curry leaves and add to yogurt.Org Serve hot with green chutney or ketchup. 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. 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. Serving the wadas 115 . Grind it to a smooth paste. Make sure the curd is sour enough. 205. Make a tarka (seasoning) of mustard seeds.Provided by: www. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. salt. Add 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. pista.Serve with sweet tamarind(imli) chutney. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days.4 1/2 tbsp. almond and safforn to it. roasted jeera powder and black salt (sanchal). 206. Depending on the size of the pressure cooker I put 12 pieces at a time 207. cardomom. pista. Then drain it in athin muslin cloth or handkerchief. 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 . almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Bring 4 cups of milk to boil. In the mean time see the milk for ras may be ready. Now to curdle the milk add lemonjuice to it stirring continously. Refrigerate it. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle.FoolzParadize. And it is ready to serve.Drain the excess water by pressing the cloth there must not be water remaining. Sprinle red chiili powder. Take the chenna out of the cloth in a dish . 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . Hold it covered with cloth in the running water. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. When the milk is cool add chenna balls to it . In a pressure cooker take 3 cups of water and 1 cup of sugar.Provided by: www.Org Arrange the squeezed wadas in a deep dish. sugar for Ras 1 cup sugar 3 cups of water safforn. Add the sugar for ras to it and add cardomon.
Mix togather water. Boil the cut spinach for 10 minutes in a very little amount of water. Pour the tapering mixture over it. 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. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. Steam it for 20 minutes. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly. oil. 117 . Allow to cool for sometime. lemonjuice and water.Grind thecooled spinach alongwith the greenchillies to a fine paste. greenchillies and curryleaves in hot oil. boil it. This paste must be semiliauid. Take out dhokla and cut into pieces. Prepare the tampring adding rai. Garnish with grated coconut and Coriander. salt.Provided by: www. 208.FoolzParadize.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.
turmeric. add the spinach-chilli paste to the above. and green peas and mix properly Add water and pressure cook. green Chillies. Tastes good with rotis/parathas. 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 . Serve with chappaties 210.Add the potato cubes and allow to cook on medium flame for 5 mins. Add ground Masala and roast till oil separates Add potatoes pieces. onion. Fry for 2-3 mins.FoolzParadize. 209. Simmer it for 10 mins. Heat oil in cooker. tomatoes. Coriander. Cut the boiled potato into evenly shaped cubes. salt.peas and tomatoes.Add the cumin seeds and asofetida.Provided by: www. Add turmeric powder and salt to taste.Org Chop onion and tomatoes into small pieces. Once the onions and tomatoes are cooked. Heat oil in a pan. 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.
Add the cooked mixture of the rice and dal to it with salt according to your taste. chillipowder (1tsp).And then add all the vegetables and let it boil. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. Add turmeric powder (a pinch). Add a teaspoon of ghee over it in the end before serving. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. salt (2tsp).Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. Add the ground ingredients and cook for about 15 mins.Mix well.FoolzParadize. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. Serve hot with rice. The two should be cooked till soft. Add water if desired. Add jeera. 211. This can be eaten with coconut or onion chutney. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . 212. When the pieces turn brown add the crushed peppercorn and the cumin.Provided by: www. When they splutter add ginger and fry.
of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Then add the vegetables & pressure cook till done. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. of Mango Powder 1 Tsp.Provided by: www. Add the sliced onions. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Red Chilly Powder 1/4 Tsp. Keep on mixing it with your hand . After that add ginger.FoolzParadize. salt & fresh corriander leaves . Fry it nicely. Do not add water. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. 213. chillie powder.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. Mix all the spices (except salt) and vegetables in a bowl. Sugar 1/4 Tsp. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. 120 . Add salt to Gram Flour and add it slowly to the mixture. Squeeze lime to it & the veg korma is ready. garlic. Add Gram Flour till you can shape them into small round soft balls. 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. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. corriander powder. Let them cool for 20 minutes.. Serve hot with chapatis.
FoolzParadize. 215. serve with curd or butter.add a little bit warm water and make a soft dough. See that the oil is not very hot. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Deep fry in oilon midimum flame till golden brown in colour. Cook them with salt for about 15 minutes on medium flame.Org Use some oil in your palm of the hand to form the balls. Add water and ginger and simmer for 2-3 minutes. Moong Soup With Paneer Light and nutritious. Meanwhile heat some oil in the pan . Keep it in the oven at warm till you serve. Serves 6. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Set them aside. 214.) Grease the chakali utensil make chakali. Add the rest of the ingredients for the Tomato curry. Cooking time : 25 minutes. Let it soak on paper.Provided by: www. Keep on Stirring . Garnish with Fresh Cilantro or Paneer. Preparation time : 5 minutes. Chop the tomatoes in small pieces. I would highly recommend to cook the curry about 3 hrs before you serve. (dough should be softer than the chapati dough. Deep fry the Kofta balls.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. For the Tomato curry . Keep Medium Flame. Add the Tomato paste. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5.
Mix the cornflour with a little water and pour into the soup. Add the lemon juice. 4. Add 6 cups of water and cook in a pressure cooker. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. 4. Serves 6. Cooking time : 25 minutes. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Add the sugar. Cooking time: 30 minutes . 217. 6. Soak the moong for a few hours. Melt the butter. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Preparation time : 5 minutes. carrots.Provided by: www. add the asafoetida and moong liquid. 5. Corn Soup with Vegetables A soup with a Chinese touch. Add the strained mixture. 5. stirring ocassionaly. Boil for 2 minutes. Serve hot with cream and bread croutons. Blend in a blender and strain. 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. salt and pepper. Blend the cooked moong in a blender. Preparation time: 15 minutes . Serves 6. sugar. Add the paneer and cook for 2 minutes 216. salt and pepper and boil for 2 minutes.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. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Heat the ghee and fry the cumin seeds and mustard seeds. cabbage. When they crackle.FoolzParadize. Strain. 2. onions. milk. 2. add the onion and fry for 3 to 4 minutes. 3. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. 3.
Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Strain to obtain coconut milk. 2. corn and Ajinomoto powder and cook in a pressure cooker until done. 4. Fresh green pea pods add fibre and Vitamins A and C to the soap. 3. add to the paste and boil for a few minutes. Heat the ghee and fry the cumin seeds for 1 minute. Preparation time: 20 minutes. Green Peas Skin Soup Preparation time: 10 minutes . Grate the coconut. 5. 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. 2. Discard the skin. Serves 6. Add the green peas skin and green peas and cook for 3 to 4 minutes. Add the paste and curry leaves and fry again for 1 minute. Mix the cornflour with 6 teacups of water.FoolzParadize. 7. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Mix the cornflour and coconut milk. 2. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Health Information: This unusual soap gives the flavour of peas without the calories. 218. butter and cheese and boil for a few minutes. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Cooking time: 20 minutes. Serves 6. Add salt and pepper. Preparation time : 20 minutes. 6. 3.Provided by: www. Blend in a mixer. Add the paste. Boil the stock for 1 minute. 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. 220. Strain to separate the stock from the skin. Add 6 cups of warm water and blend in a blender. Cooking time: 10 minutes . Cooking time : 10 minutes. Serves 6to 8. 219. Serve hot. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Heat the butter and fry the onion for 1 minute. Add the vegetables.Org 1. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them.
Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. 2. 221. 2. Ajinomoto and salt and boil for 2 to 3 minutes. masoor dal and salt and cook in a pressure cooker till the first whistle. cauliflower. 3. Add the green chilli.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. put the stock to boil. How to proceed 1.FoolzParadize. 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. Cooking time: 15 minutes . blend in a mixer. Add the lemon juice and top with oil. Heat the oil and fry the onions for 1 minute. The combination of cereals and pulses provides protein of high biological value. 3. Add the moong dal and 6 teacups of water and cook in a pressure cooker. Boil for 5 minutes. Serves 6. Cut the onions and tomatoes into big pieces. When cooked.Cooking time: 10 minutes. 2. cut lengthwise 10 to 15 canned mushrooms. the tomatoes. 222. Preparation time: 15 minutes. When cooked.Provided by: www. Letil Soup Preparation time: 10 minutes . mushrooms. tomato. 2. Add the garlic and chilli powder and fry again for ½ minute. 124 . 3. Add the stock and boil for 10 minutes. Add the beans. Serve hot with lemon juice and garnished with boiled rice. Add the vegetables and fry again for 1 minute. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. 3. blend in a liquidiser and strain. lemon grass. 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. 4.Serves 6. 4. salt and pepper and give one boil. 6 teacups clear vegetable stock 1 green chilli. Add 6 teacups of water. Heat the oil and fry the onion for 1 minute.
Provided by: www. 7. Mix all the ingredients with 4 to 5 teacups of water.) papadi 500 grams (1 1/8 lb. add 2 teacups of water and cook. take out a thick soup through a sieve. Preparation time : 40 minutes Cooking time : 60 minutes. Cook for a few minutes.Org Serve hot with chillies in vinegar. Add the tomato soup to the rajma mixture. soya sause and chilli sause. 224. Heat the ghee and fry the onions for 2 to 3 minutes. 2. Next day. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. sweet and sour sauce. 223. RAJMA CURRY A favourable from the Punjab. Serves : 6 to 8. Drain. 1 teacup red kidney beans (rajma) 2 onions. 5. Soak the red kidney beans over night. garlic chutney. Ingredients. Cook for 25 minutes. 4. Preparation time: 10 minutes. When cooked. 750 grams (1 5/8 lb. Add the paste and chilli powder and fry again for 1 minute. Serves : 6. 2. cook in a pressure cooker. 3. Ingredients. piece ginger How to proc eed.Cooking time: 30 minutes.Serves 6.) kand (rataloo) 250 grams (9 oz. Serve hot with chillies in vinegar and chilli sauce. sev and oil (optional) to serve 125 . Add the cooked red kidney beans.) potatoes 2 to 3 brinjals 1 teaspoon ajwain 1 teaspoon chilli-ginger paste 1/4 teaspoon soda bi-carb 1 to 2 tablespoons oil A few lettuce leaves Salt to taste Green chutney.Add the sugar and salt. 6. 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.FoolzParadize. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Preparation time : 20 minutes Cooking time : 20 minutes. 7 cloves garlic 7 green chillies 25mm. Cut the tomatoes intobig pieces. 1. Sweet Corn Soup An old-time favourite.
For the koftas. instead of cooking in a matka. put a few leaves of lettuce at the bottom. Mix thoroughly and apply the oil all over. Fill with all thevegetables and cover with the balance lettuce leaves. 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. 4. Blend all the ingredients in a liquidiser.Org For the green chutney. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. 8. In a small earthen pot (matka). 1 teacup jaggery (gur) 1/2 teacup tamarind 1/2 teaspoon chilli powder 1/2 teacup water Salt to taste Chopped coriander for garnish How to proceed. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. 5. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. Garnish with coriander. Serve with green and garlic chutneys and sweet and sour sauce. For the sweet and sour sauce. Blend all the ingredients except coriander except coriander in a liquidiser. Peel the kand and cut into big pieces. Serves :6. 1. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. 6. For the green chuntey. Do not separate into two. 225. 7. Apply the ajwain. finely chopped 250 grams potatoes. Preparation time : 30 minutes Cooking time : 40 minutes. Mix all the vegetables. add enough water to get the right consistency. 9. finely chopped 100 grams french beans. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. 2. Cut the potatoes and sweet potatoes without peeling. For the sweet and sour sauce. Blend all the ingredients in a liquidiser. For the garlic chutney. 100 grams green peas 100 grams cauliflower. soda bi-carb and salt. MALAI KOFTA CURRY A tasty kofta curry. Alternatively.FoolzParadize. String the papadi. chilli-ginger paste.Provided by: www. If too thick. finely chopped 100 grams carrots. Make slits on the brinjals. oil and seve. 3.(for the koftas) 126 . Cover the matka.
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. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . cinnamon and paste and fry again for 2 minutes. Put to cook again and add the garam masala. Boil the peas. 3.add the onions and stir fry for 5 minutes till light brown. 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 . 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. Remove and blend into a puree. Keep aside. Arrange the koftas in an ovenproof dish. 8. Add 1 teacup of water and boil for 3 to 4 minutes. Add the paste.Provided by: www. 4. 226. 2. 5.Org 9 cloves garlic 25 mm. 4. Add the vegetables and peas to the potatoes and make a dough. Pour the gravy and fresh cream over the koftas.FoolzParadize. chilli powder. 1. french beans and carrots in a pressure cooker without adding water. chilli powder. 2. Then add the cloves. 1. How to proceed. 1. Put the tomatoes in hot water for 10 minutes. 7. Pour the mixture into a blender. 3. Add the tomato puree and cook for 2 minutes. le mon juice and salt and form into kofta balls. 6. salt and pepper and cook for 5 minutes. add the cornflour and sugar and blend. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. (1") piece ginger 7 green chillies For the gravy. Blend the onions in a liquidiser with very little water. For the gravy. 15 cloves 25 mm. Heat the butter. Add 1 tablespoon of bread crumbs and the bread slice. 5. garam masala. Steam the cauliflower. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. 6.washed and soaked in water for 2 hours. 2.
Form into walnut sized koftas and deep fry till light brown. deep fry on low fire till dark brown. Cook the mawa for stuffing in frying pan till it is golden brown. Add tomatoes turmeric. 128 . And milk and remove the scum as it surfaces. Keep aside. Add koftas and boil for a further two minutes. Drain and keep aside.ground 1/2 tsp chilli powder 1/2 tsp garam masala 200 gm oil 3/4 tsp salt Mix mashed cheese with cornflour and pepper. Boil for 5 minutes. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. add enough water to knead to a soft dough.FoolzParadize.grated 200 gm tomatoes . Fold over adn close sides to make an oval Jamun.pured 3 cm piece ginger . Add ginger and fry well. Serve warm decorated with silver foil.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. Mix well. Knead well and from into as many balls as the number of stuffing balls you have. Kofta Lajawab Koftas 125 gm Amul Cheese . Drain well and immerse in warm syrup for an hour. ghee Add two tbsp. Makes about 8 228. Add water according to consistency of gravy required. To make gravy. 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 . Add the rest of the ingredents and mix well. 227. Serve hot with parathas or tandoori rotis. form into small balls and keep separately. heat oil in a pan and brown onions. red chilli and garam masala and fry on low fire till oil separates. Boil till 3 cups of clear syrup are obtained.Provided by: www. ghee to wheat flour. Correct seasoning. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Remove from fire and flavour with essence and caedamom powder. Knead well.
Divide the paratha dough into small balls. cashewnuts 1 tbsp.coriander leaves. 5. Fry the brinjals in the same ghee till tender. Add all the dry spices.Provided by: www. garam masala powder 1 tsp. Cook till the gravy thickens.5 cm.sliced 1 tbsp. add some ghee and fry the parathas till light brown. garam masala powder Salt to taste 3 tbsp. 11. fry cashewnuts.FoolzParadize. raisins Method 1. Add fried brinjals to the gravy and simmer for two minutes. Heat ghee. Remove. 7. 4. chopped 1/4 tsp.In the remaining ghee fry the chopped onions till transparent. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Cut brinjals into 2. Remove from heat. chopped 2 tomatoes. 10. 230. Stir well. Heat tawa.5 cm. 2. 14. Add curd. ginger 4 flakes garlic 1 tsp. put a little beetroot filling in the centre and seal the edges. Serve hot with rice or parathas. coriander leaves finely chopped 1 tbsp. ginger-garlic paste 1 tsp. chopped 2 tsp. 8. Sprinkle the garnish on top.Org For the stuffing: 2 cups beetroot. 12. thick slices. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. 6. brinjals 1 cup curd 2 large onions. except garam masala powder. Remove from ghee and keep aside. 13. Heat ghee in a vessel and fry the beetroot paste on a low flame. 229. 3. Roll out into parathas. 9. each ginger & garlic grated or crushed 129 . cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . Cook covered. grated fine 4 medium sized onions 4 green chillies 2. Roll out each ball into a small puri. Wash and squeeze dry. Smear with salt and keep aside for 10 minutes. coriander leaves and salt. ghee Method Grind all the ingredients. to a paste. Badshahi Baigan 300 g. raisins and sliced onion till golden brown. till the mixture is almost dry. coriander powder 1 tsp. turmeric powder 1/4 tsp. chilli powder 2 tsp. cashews or peanuts 1 tsp.
cinnamon-clove powder 3 tbsp. Garnish with coriander before serving. wheat or millet flour 3 green chillies 1 tbsp. Mix. Dry grind coarsely. Cover and simmer till gravy is thick and fat starts separating. cheese grated (optional) salt to taste 1 tsp. cinnamon-clove powder 1/2 tsp. baby corn. Heat oil or ghee in a heavy pan. sugar and crushed nuts.Org 1/4 tsp. sugar salt to taste 2 tbsp. turmeric powder 1/2 tsp. stir bring to boil. red chilli powder 1/4 tsp. stuffed baked capsicum. Add onions and stir fry till light pink. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. Add ginger garlic and stir for a moment. Add all other masalas. oil or ghee Method: Dry roast peanuts or cashews lightly. Stir. Semi puree tomatoes and capsicum together. salt. potato. oil Method: 130 . Add veggies at this stage.Provided by: www. Green Gravy Ingredients: 4 cups spinach chopped. or cauliflower. Goes with: Vegetables like brinjals. Add tomato capsicum puree. Chop onions very fine or run in a chopper. Makes: 2 cups 231. This should be done in a food chopper or grated. ginger grated 2 tsp.FoolzParadize. lemon juice 1 pinch soda bicarb 1/2 tsp. garam masala powder 3/4 tsp.
Makes: 2 cups gravy (approx. water all over it. Goes well with: Veggies like peas. cashewnuts broken 1 tbsp. stir fry till light pink. 233. add ginger. stirring continuously till whiteness of curds disappears. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. coriander finely chopped 1 slice dayold bread white 1 tsp. etc. flour and a few pinches salt. Add vegetables.) 232. french beans. Sprinkle 2 tbsp. potato chunks. potato and peas. Goes well with: Paneer chunks. wheat flour 1/2 tsp. dry mixture. ginger. Add cinnamon clove powder. Heat oil in a pan. mixed vegetables with a few pineapples bits. Put in a mixie. Stir gently till boil resumes. cream.Org Take spinach in a large vessel. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. Add milk. cinnamon-clove powder 3 tbsp. add onion mixture.Provided by: www. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Run till semi-smooth. Garnish with grated cheese before serving. etc. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. add gourd and soda. grated cheese or paneer 3/4 cup milk 1 tbsp. peanuts and bread. red chilli powder 131 . Cook covered for few minutes till thickened. khuskhus with milk. garlic grated 1 tsp. saute for 3-4 minutes. cashew. for 3 minutes. coriander leaves finely chopped 2 tbsp. and stir. Toss to mix. Grind together in a wet mixie. salt. Cover and put to boil on high. Cool in a plate or run under tap water to cool.FoolzParadize. etc. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. Garnish with grated cheese. spice powder. Add blended spinach mixture. bring to a boil. add sugar. ghee or oil Method: Grind together in a dry mixie. chillies. stir. tamarind water 1 tsp. at this stage. ginger grated 1 tbsp. khuskhus seeds soaked in 2 tbsp. Allow to cook for 2-3 minutes more. add chillies. onion. baby corn. Add prepared vegetable at this stage. Add onions. coriander and cherries. Heat fat in a heavy pan. peanuts husked & lightly roasted 1 tsp. Add curds and cook.
Goes well with: Chunky veggies like boiled baby potatoes with skin. chopped stirfried brinjal pieces. etc. adjust quantity of oil required. 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. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. Keep aside.1 tbsp or to taste * Chopped Pistachio nuts -.1 cup *Sugar -. Heat oil. add cumin seeds allow to splutter.Provided by: www.1 tbsp or to taste<BR.4 cups *Ghee/Unsalted Butter -. Add all dry and ground masalas. serve with parathas. strands * Raisins -.Org 1/4 tsp. drain. (For this.6-7 tbsp * Milk -. Cool onions a bit. Spread 1/2" thick onto a platter. garlic stir fry for a minute. Grind in mixie.4 tbsp * Chopped Almonds -. stirring constantly to prevent burning until it has changed to a brown color and smells . Add asafoetida. keep cooking for 2 minutes. keep aside. add onions. Turn off the heat and stir in the sugar. fry till well browned. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -.1 tbsp or to taste 132 . stir.) 234. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. Cut into diamond shapes after it has cooled down. dhania (coriander seed) powder 1/2 tsp. In remaining hot oil. boiled peas. ginger. fry brinjals pieces in oil. Fry. Simmer till gravy is thick and oil starts to separate. Turn down heat and add cardamom and Besan. stirring continuously. and continue by frying the onions. Drain well by pressing. putting back oil in pan. stir well. 235. capsicum. flour.FoolzParadize. Keep aside. Garnish with chopped coriander. rotis. salt. (Test: a few drops of water sprinkled on it sputters instantly). tamarind water. Add tomatoes. turmeric powder 1/2 tsp. Add prepared veggies and stir.
133 . When boiling add one cup of either whiter vinegar or lemon juice. Thicken until the volume drops to around half of the origi. Turn the stove off. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. When cooker begins to whistle wait for a couple of minutes. Turn off the heat to place the cover on the pressure cooker. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Do not use the same sugar syrup more than once. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. Ras Malai Ingredients: Ricotta Cheese 2 lb.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. Half and Half 2 qts. Add sugar to mixture 6. It should be soft but not sticky. Place curd in food processor and process for one minute. Cool for a few hours in the fridge. Add the remaining 0.FoolzParadize. 237. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.) Method • • • • Mix 1. leaving only the panir/curd. cut it into 1 inch squares and add to the hot thickened half and half. Thicken the Half and Half by simmering over low heat for a long time. 2. Now add wheat flour to this 3. Add Almonds. After the cheese has been baked.ened and turned a pale brown. bay leaf. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. cardamon pods. This will take at least an hour (you can leave it overnight). Milk should separate into whey and curd. Place 20-25 rasgoolas in syrup. Stir till the flour is very very light brown in color. Rose Water To taste (opt. then turn it off. Pour into collander. if a microwave is not available. Turn heat on high. Pistachio. Using vinegar usually re. Add milk to wheat flour 5. remove cover and re. Form small balls from the curd. This is best done in a microwave. Saffron (extremely good for winter) 236.peat previous step with the rest of the rasgoolas.sults in about 80 to 100 rasagollas. When pressure cooker depressurizes. ( At this point of time you can smell the aroma around!) 4.nal volume.Org Method: 1. Leave curd in strainer until cold and dry.5 cup sugar. The cheese should have hard.Provided by: www. Heat for a few minutes. do it over low heat and stir frequently.
ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Fry for 3-4 minutes.Org 238. Add yo. 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. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Potatoes 1 lb. fry in oil. mix well. Tomato 1 Capsicum 1 Method • • • • • Heat oil.Provided by: www. The potatoes should be sliced. and the tomatoes and cap . Beat the yogurt and blend into a smooth mixture. and cook for 4-5 min. continuously stirring. coriander and chili powder.utes. Dum Aloo Ingredients: Oil 3 tbsp. Garnish with fresh corriander and sliced almonds and serve hot. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Garlic 1/2 tsp. Add ginger and garlic and fry for another minute. chili powder. Add these. Cooking time about 25 minutes and should be sufficient for 2-3 people.sicum cut up. salt. Fry for sometime and then add curd and keep frying till it turns golden brown. Turmeric 1/4 tsp. Sprinkle with turmeric. Salt 1/4 tsp. Cumin Seeds 1/2 tsp. and drain. Coriander powder 2 tsp. 239. and a table spoon water. Prick with fork.FoolzParadize. cover and cook for about 10 minutes on low heat. 240. Mix gently. onion and ginger paste. Yogurt 2/3 tsp. chopped Dry Masala: 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon cashew nuts. size of walnut.gurt and salt. chopped fine 1 tablespoon garlic/ginger paste. minced 1 large tomato. or 3 garlic cloves. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. add bay leaf and onion. Chili Powder 1 1/2 tsp. corriander powder. Add mustard and cumin seeds. mashed 1 piece fresh ginger.
About 1/2 cup of water can then be added. and in a wok or heavy skillet fry them in hot oil until golden. The bhoona technique means that the mixture is cooked over medium-high heat. Cover and steam over medium heat until tender. Garnish with the coriander and serve while hot. Serves 4 to 6 people. Prepare onions and tomatoes.Provided by: www. and a gravy created as the dish becomes liquified again. 2. Set aside. Remove with slotted spoon and set aside to drain on a paper towel. Turmeric 1/2 tsp. Cauliflower 1/2 lb.) Add 1/4 cup water. then stir in the peas. 242. Set aside. about 12-15 minutes. Stir in the cashew paste. Wash okra under running water and slice off the ends. 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. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Ginger 1 in. Add the okra and stir-fry 2 minutes. * Bhoona is a technique that is essential to Indian cooking. until all liquids are reduced and the spices coat the meat like a paste. pepper. In the remaining oil sauté the chopped onion until it begins to turn brown. Serve at once. (NOTE: If the sauce is lumpy at this stage. 3. 4. 241.FoolzParadize. Do not scorch. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Red Chili Powder 1 tsp. Add the garlic/ginger paste and bhoona 2 minutes. Add the dry masala and bhoona 3 minutes more. add salt. thinly sliced 2 tomatoes. Cut each in half. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Butter 4 tbsp. stick Garlic 3 cloves 135 . the dish covered. with constant stirring to avoid scorching. Add the tomatoes and bhoona * 1 minute. Serves 4-6 people. In a wok or heavy skillet heat the oil and sauté onions until translucent. Add the paneer cubes and bhoona 2 minutes. puree it in a blender and continue. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Add all spices except the garam masala and stir-fry 2 minutes.Org Prepare the cheese chunks.
Keep aside. When it splutters add chopped onion. and cauliflower into 1 in.FoolzParadize.Org White vinegar 2 tbsp. Stir in the tomato puree. Masala Preparation • • • Roast black pepper. Melt butter and saute onion. and asafoetida. Heat oil in a kadai. cut green peppers. If using dry coconut. Keen frying for a few minutes. chana daal. sambhar powder 1 tsp. and simmer for about 5 minutes. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. 243. cubes. Blend the daal mixture and coconut until the paste is fine.Provided by: www. Method • • • Chop onion. Coriander Seeds 2 tbsp. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Add chillies when daal starts getting red. MethodScrape and cut radish into round pieces. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Mix chopped tomato. jaggery 2 tbsps. Chana Daal seeds 2 tbsp. oil Salt to taste. Ghee 2 tbsp. sambhar powder and the grated coconut. Season to taste with salt and fresh-ground pepper. Add salt to taste and about two cups of water. curry leaves. Put in the mustard. soak it in a little water. Fry till golden brown. 136 . Tomato puree 2 tbsp. tomatoes. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Add the spices and vinegar. broccoli. Coconut (grated) 3 tbsp. Simmer on a slow fire till cooked. Serve hot with rice. Red Chillies 4-5 Asafoetida(optional) 1 tsp. coriander. Add drained toovar dal and the radish slices.
3 sprays.1 cup Gram dhal . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). 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. Heat oil in a kadai and fry on a slow fire. the hing and the fenugreek seeds till light brown in colour.a pea size lump or 1 teaspoon hing powder. - 1 cup (broken into small pieces and Dry coriander seeds .1 tablespoon Cumin seeds .2 tablespoons Oil . cumin seeds. Remove 137 . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).Org 244.Provided by: www. Curry leaves .1 teaspoon Fenugreek . Add coriander seeds.FoolzParadize.1/2 teaspoon (methi seeds) Hing . red chillies.
Mangalore Rasam (serves 6).lime size.2 Green chillies .Provided by: www.as the stalks also have the for potency the of the chillies. Powder fine and bottle it.2-1/2 tsp. Salt .1/2 cup.1 teaspoon Black gram dhal .1/4 teaspoon Seasoning Ghee . Tomatoes .1 teaspoon Red Chilli .2 teaspoon (optional) . and also provide fibre body).1 Rasam Powder .Org flame and allow to cool.1-3/4 teaspoon Turmeric powder .1 Mustard seeds . Ingredients Tuvar dhal (thuvaram paruppu) .1/2 teaspoon 138 . * * * 245. Use the chillies along with the stalks . This powder can be used for 2-3 months. Tamarind .FoolzParadize.3 teaspoons p73 Sugar .
Boil tamarind water with turmeric slit green chilli. the raw tomatoes (chopped) salt and sugar powder.when cold.Provided by: www. Add the mashed powder dhal. Add curry leaves and coriander leaves. Remove from fire. squeeze and strain out the liquid. add the mustard seeds. * * * 139 . two and a half cups of water.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . Heat ghee in a pan. till smell of tamarind disappears and the tomatoes are cooked. red chilli and black gram pour dhal. Serve rasam hot with steaming rice and papads. mash well. powder tamarind in two cups of water for ten minutes. and the rasam and boil for five minutes till slightly thick. When mustard seeds splutter add hing powderthe seasoning over the rasam.FoolzParadize.
1/4 teaspoon Green chillies .Provided by: www.1-1/2 teaspoon (optional) Turmeric powder .1/2 teaspoon Hing powder .3 cups (like sambar onions.1 tablespoon Rasam powder .lemon size Coriander leaves . white pumpkin. Sambar (serves 6) Ingredients Tuvar dhal .1 teaspoon Black gram dhal .1 Mustard seeds .2 teaspoons Sugar .FoolzParadize.Org 246. Seasoning Oil .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.2 teaspoon Salt . When cold mash well. Soak tamarind in one cup of water.1-3/4 teaspoon .2 tablespoons Curry leaves . 140 .1 tablespoon Red chilli .3/4 cup Vegetables . chow-chow) Tamarind .2-4.
Remove and serve piping hot with rotis or rice. coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. sugar and quarter cup of water.2 teaspoon Cummin seeds .1 cm p73 Method:Chop all vegetables. 248.1 teaspoon Salt . squeeze well and strain out juice. Cauliflower Curry (serves 6) Ingredients Cauliflower . and curry leaves. Serve sambar hot with rice and chips. Cover and cook till the vegetables are cooked and the curry is dry. add mustard seeds.2 Capsicum . Chana Daal seeds 2 tbsp. Add tomatoes and fry till it becomes mushy.1 teaspoon Sugar . Add cauliflower. green chillies and ginger into the hot oil and fry till the onion turns golden. * * * 247. salt tamarind water and simmer till raw smell disappears.2 cups Oil . Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.1 Ginger . add hing powder and pour the seasoning over the sambar. add coriander leaves. add salt. When mustard seeds splutter.Provided by: www. When the cummin seeds splutter add the onions. and When slit green chillies. Simmer Heat oil and red in a pan.4 tablespoons Coriander leaves . 141 . Add mashed p73 dhal. rasam powder tillthick. potatoes and turmeric powder. Cook vegetables threequarter cooked sugar.1/4 teaspoon Hing powder .1/4 teaspoon Onion . capsicum.Org for five minutes. Add the rasam powder. black gram dhal chilli. (Plain potato curry can also be made the same way). fry a bit.1 tablespoon Rasam powder . Heat three tablespoons oil in a kadai.2 Green chillies . add the cummin seeds and hing powder.3 cups (in flowerets) Peeled and cubed potatoes .1 teaspoon Turmeric powder .FoolzParadize. Add in one and a half cups of add water.
Provided by: www. Salt 1 tsp. Baking Soda 1/4 tsp. Green Chili 1 Chili powder 1/2 tsp. and asafoetida. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Add finely chopped onion. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Method • • • • Soak urad daal and moong daal for 2-3 hours. Grind daals into a coarse paste. Oil 3 tbsp. Masala Preparation • • • Roast methi. 250. coriander powder. salt. Ginger 1 tsp. chili powder OR green chili. Fry small spoonfuls of the mixt ure in hot oil. Mix well and set aside for 4-5 minutes. 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 . If using dry coconut. 249. ginger and soda. Red Chillies 4-5 Asafoetida(optional) 1 tsp.Org Coriander Seeds 4 tbsp. Add chillies when daal starts getting red.FoolzParadize. Coconut (grated) 3 tbsp. Keep aside. chana daal.
Grind separately to a smooth paste and mix in a large vessel with salt. For the plain rava dosa leave out the onions. When ready to eat. Add salt. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Method • • • Soak the rice and daal separately in slightly warm water for 2 .5 inch piece root ginger . Make thin crepes. • 251.peeled and sliced 1.Org Method • • • • Mix rava. Remove in a few minutes and make more. wide spatula and flip it over. A lot of holes is just the thing. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Leave covered in a large pot overnight. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. maida. 252. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. preferably in nonstick pan.Provided by: www. drizzle the batter such that there is a latice work effect. 253.FoolzParadize. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Drop chopped green chillies and ginger into batter. rice flour together into a thick batter adding little water at a time so no lumps are formed.finely chopped 4 cloves garlic . Salt to taste.8 hours. spray a non-stick pan lightly with oil and warm. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well 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 . Mix thoroughly (use blender if possible). Ferment for 12 hours. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp.
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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
10. Cut th above into small pieces and grind finely. Coriander leaves . 265. Green Chilly 3pcs.1 or 2.Half cup. Oil for frying. Garlic gloves .See that it is not deep fried. Finally add the rice and cover it. 1 glass of milk and mix well. Take small balls and deep fry it in Oil.This is good for appetizer. cool and grind it .2 nos. salt to taste. Cloves .7 to 8 stems.1 1/2 tsp.all t hese ingradients are to be fried dry and ground to a paste. Toor dal -1cup.First put the cooking oil. 1/2 onion .2 onions. Curd.3 Cups. Sour curd . 1/2 tsp turmeric . 263. Also add green peas and Coriander leaves and fry.Tamarind(imli)pulp -1 table spoon. turmeric powder 1/4 teaspoon. Cashew Bits. Chillies . fenugreek 1 teaspoon.10 tea spoons. Oil or butter . the dal has to be cooked separately and finally added to the main portion.1" piece. 1/2 tsp ginger garlic paste . Coconut Milk Pulav Masala : Ginger .1. Stuffed Brinjal Curry Split peas dal . Serve hot. Cumin seeds 1 spoon.14 to 15. 264.Org 261. Also add coriander leaves and Kari veppu leaves. channa dal 1/2 teaspoon. coriander seeds . salt . Rava Bonda Rava . Now take a pan add oil then addsome cumin seeds .2. toor dal and coconut gratings and add to the main dish. Cashews and Green Chillies to get a semi solid batter.1 1/2 tsp.10 to 15. keeping the stove at low heat. coconut gratings 3 tablespoon. salt -to taste For the paste:coriander 2teaspoon.2 cups.1 cup Method: Mix all the above ingredients and soak for about one hour. Grean Peas 1/4 cup.6 to 8.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Basmati Rice . Drain on a paper towel and add to the palak mixture . haldi powder 1/2 teaspoon. veg. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. Then add the masala paste. red chilli 10 numbers. ( Rice and Water should be in 1 : 11/2 proportion ). Remove from the frying pan after the balls become golden in colour. This dish can be eaten along with rice and chapathis. Recipe from Vanitha Thyagu.Salt to suit taste. salt . whole red peppers . when oil heats add the cinnamon sticks and cloves. Make the flame low and keep for 20 mints. 2 dry red chillies .Close the pan with a lid and cook for 10 minutes. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Can) . Mix roasted Rava. Rasavangi ingredients:Brinjal-big size 2nos. allow to splutter add in palak paste .Provided by: www. Now pour the Coconut milk and add water for the rest. Curd : 1 Cup. Rice Flour .1 1/2 tsp. Let this mixture boil nicely. method:Cut the brinjal into 1 inch blocks. urud dal . If needed. Carrots medium sized . Heat oil in a fry pan and add the brinjals. put small portions of it in oil. Seasoning:fry in oil mustard.1 Cup. green chillies .2. Cinnamon sticks . Palak Paneer Boil palak with 3 green chillies .fry them intil they are golden brown. mustard seeds .Then take some oil in a pan.FoolzParadize. coconut shreddings can be added to the batter. salt and fry for some more time. This dish will have to be made thick and brinjals should not be fully mashed. Open it and mix the cooked pulav gently. Finely chopped onions . Stuff the brinjal with the ground paste. Ingredients: Coconut Milk (15 oz. Rice flour . Add the Vegetables (except peas) and fry for some time. Serve it with Coconut Chutney. Maida Bonda Maida or All-purpose-flour -2cups. Boil in water and add all the above except toor dal. Beans . 262. Garnish with few fresh coriander leaves 147 . Clean and Soak the rice in hot water for 10 to 15 mints. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Rice flour.
whole red peppers and turmeric poweder. 268. sesame seeds . 269. crystalline salt. coconut pieces. Add tamarind juice to this and bring it to boil.red chilli powder .6 Cut into medium pieces. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida. ripe) .1 cup salt .Add red chilli powder. 270. Maavadu (Tender mango pickle) Grind mustard seeds. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. Fry with constant stirring.Take oil and add mustard seeds.Ad d this to the poickle and mix. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. asafoetida .little mix the above ingredients and add 3 cups of sesame oil.Pout 5 teaspoons of oil in a frypan. Lime pickle Fresh lime(large size.Provided by: www. asafoetida.Grind into a thick paste. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. Add salt. add fenugreek seed powder an asafoetida.This will taste great with curd rice. Ginger Pickle Grate ginger finely.a pinch. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.1/4 spoon Slightly roast the above without oil and grind into fine powder.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste. and add 1 cup of chopped leaves. 272. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.FoolzParadize.1 cup red chilli powder . 273.a small piece of tamarind and salt. 271. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.Store in refrigerator. fenugreek seed powder . Cut into fine pieces.fenugreek seeds.Add salt.1/2 spoon and mix well. 274.a pinch into a thick paste. fenugreek seeds. Tomato pickle Cut the tomatoes into large pieces.Store in refrigerator.Add mustard seeds.4 spoons.Add 1 tsp salt. Next day add 1/4 cup of sesame oil and leave it aside.When the mustard splatters.To 5 spoons of oil. fenugreek seeds.When it splatters. and asafoetida(perungayam).Add this to thick curd and keep it aside.Org 267.Grind it in a blender to make it into a thick juice.1 cup turmeric powder.(Preseve the juice while cutting).5 cups mustard seed powder .Add salt and heat with constant stirring until the mixture becomes thick.each 1 spoon asafoetida . Curd Vadai Grind some grated coconut and green chillies into a thick paste. Aavakkai (Mango pickle) sour mango pieces(medium sized). add mustard seeds.4 spoons.Wash the tender mangoes and spread the ground paste on it. Next day. 148 . thin skin.
Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. 281. 2-3 chopped green chillies. and roast lightly.Add a pinch of asafoetida. carrots. 277. Deep fry this in boining oil.Cut green chillies and ginger into fine pieces. add 1 tsp urud dal. When it pops. Drain the water from the aval and add it to the pan and fry.Drop this carefuly into boiling oil and fry till it turns golden brown.1 cup.Error! Bookmark not defined. 1 tsp urud dal. and salt . Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.add salt .Provided by: www. Add 1 tsp salt. 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). 1 tsp gram dal. Deep fry this in oil and turn over until the vada turns golden brown. Add a bunch of curry leaves.Add the soaked dal to this mixture and grind coarsely. Then drop them in boiling oil. Dal Vadai (Aama vadai) Soak 200 g of gram dal.When it splatters. add 1/2 tsp mustard seeds. Rawa Kichadi Vegetables . add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft.Grind 3 green chillies. water . Add 2 tsp of ghee while serving. and asafoetida. heat 6 tsp of oil and add 1/2 tsp mustard seeds. On a plastic piece of paper place a ball of this and flatten it by hand. Turn over both sides until fully cooked. 278. VenPongal Mix rice and moong dal in the ratio 1:1.Add 3 times water and steam until it is overcooked. 275.3 cups . Then add 6 tsp grated coconut and fry lightly.Now add 3 cups water and when it comes to boil. 3 hot green chillies(chopped). and cumun eeds.Take some ghee in a fry pan and add whole black peppers.Heat 4 tsp of oil in a pan. 3 red chillies. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. 279. Rice Uppuma Rice rawa . Pour 3 teaspoons of oil in a fry pan and add mustard seeds.1/2 tsp.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly. 1 tsp whole black peppers. Aval uppuma Soak 200 g of aval in water for 1/2 hour. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. To 1 volume of this add I volume of finely cut cabbage pieces .FoolzParadize.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. You can mix curd with soaked aval if you like.Org black whole peppers. In a pan. Error! Bookmark not defined. Take 1 cup of rawa and lightly roast without oil to make it crisp. 3 whole red peppers and salt in a blender. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). a pich of asafoetida. Deep fry in oil. To this add 1 tsp cumin seeds. Turn over until golden brown in colour and it is fully cooked… 276.When the peppers burst add 149 .Beans. 1/2 tsp whole black peppers. a bunch of curry leaves and mix well. add 1 tsp urud dal. 6-8 tsp of urud dal for an hour. 1/2 tsp cumin seeds and 1/4 tsp salt. onions Cut the vegetables into fine pieces. 1 teaspoon gram dal. 200 g of toor dal. Error! Bookmark not defined. 282. 280.
Make dosas as described in Error! Bookmark not defined.FoolzParadize. but make the dosas more thick. take some flour and spread it on the pan into a round shape. 283.Add this to cooked dal-rice. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. Add a pinch of salt and stir well..Org chillie and ginger pieces and a pinch of turmeric powder. Heat 2 tsp of oil add mustard seeds.Dry roast 2 tsp of cowgram. or Error! Bookmark not defined. over it. when it splutters.Add some ghee while serving. Add ome splattered mustard seeds. In a thick vessel.When they are cooked.Add water and mix. 285. Let it be more thin than normal dosai. curd. add the rawa and stir into a paste. 1/4 tsp asafoetida.Turn it over so that both sides are cooked well..1 cup Mix the above well.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. When it is cokked on one side. place in idli plates and cook.2 tsp Soak the above in water for about 4 .To this add chopped green chillies. curry leaves and mix well.Provided by: www.little Rinse the above ingredients in water for about 2 -3 hours. Maida dosai Mix maida:rice four in the ratio 2:1. use red whole peppers). Masala Dosai Par Boiled rice . sour curd or buttermilk .Add salt and keep it aside (to get sour)for 12 hours. Add about 2 tsp of rava. add 2 curd chillies(alternatively. heat water to boil. few cumin seeds.1 cup.5 hours and grind into a fine flour. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. When it becomes hot enough. 286. Side dish -Error! Bookmark not defined.Place some Error! Bookmark not defined. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. turn over. Uthappam Par boiled rice . water . add a tsp of oil all over its edge and remove when fully cooked. 287. Heat the pan and spread a drop of oil on it. Using this flour in omappodi achu. and roll the dosai on both sides and move it to a plate. Flatten this flour ino round shape (the size of urud vadai).Then grind in a blender (with adding water in steps) into a very fine flour. Now the sevai is ready . The same procedure can be followed with wheat flour instead of maida 150 . salt to taste(about 1 tsp). For serving follow the procedure for Error! Bookmark not defined. 284.2 cups.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. Urud dal -1/2 cup. fenugreek seeds . squeeze into the form of long threads on a plate.When the pan is fully heated. and add the roasted cowgram .2 Raw rice . . Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. Leave it for about 8 hours to become sour.Add salt.2 Urud Dal .4 cups.1/2 Fenugreek seeds .. using this preparation in the place of rice. Morkkali rice flour . place a laddle of flour and spread on it(it should be thick than a normal dosa). Heat a dosa tawa and spread a tsp of oil over it. coconut pieces(cut into very small pieces) and 1/2 tsp salt.
Wait until the mixture cools down to a temperature where the hand can withstand the heat. moongdal. Inner stuffing(Poornam): Mix 1 cup grated coconut.Then take even sized balls of this and shape it into a hollow hemisphere.. cardomom powder.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.50 g Roast rava in a dry pan and powder it.200 g.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. Sakkarai Pongal Take rice.To this add finely powdered sugsr. Laddu Prepare Error! Bookmark not defined. Rava laddu (Ravaalaadu) white rawa .50 g Roast rava in a dry pan and powder it. cardomom . Add the liquid part of this juice (which will be at the top) to cooked mixture. grated coconut in ghee and add this to the mixture and stir well.Add water and steam in pressure cooker.Roast some cashews and raisins in ghee and add it to the mix. Roast cashewnuts. Also add a feww cardomoms and kalkandu and mix well. ghee . curry leaves. sugar . Make into even sized balls with this flour. 293. Roast the cashews in ghee and add to the mixture. 292.10 (powdered).Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. cardomom powder. Heat the ghee slightly until it melts and add it to the mix well. ghee .1 1/2 kg. 291.1 1/2 kg. Cover and keep aside for 1/2 hour.. Roast the cashews in ghee and add to the mixture. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. Rava laddu (Ravaalaadu) white rawa . cashewnut . 289.200 g. raisins. Allow to cool. cashewnut . chopped onions. Add chopped green chillies.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.Org 288. Soak urud dal for 1/2 hour and grind it into a thin soft paste. cumin seeds and make dosas as described in Error! Bookmark not defined. cardomom .FoolzParadize. 1 cup powdered jaggery. Pour this paste in a thick plastic cover and make a small hole at its bottom corner.1. Now make into even balls by pressing lightly with hand. Drop the boondis into the sugar syrup and mix well.1 kg.10 (powdered). 290. water 1 Heat water to boil.Add some extra ghee while serving.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. Make into even sized balls with this flour. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. 151 . gram dal in the ratio 2:2:1.1 kg. Rava dosai Slightly roast rawa in a dry pan. leave for 5 min. Kozhukkattai Outer cover: Rice flour .To this add finely powdered sugsr.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Heat the ghee slightly until it melts and add it to the mix well. sugar .Provided by: www.
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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.
spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t. Make small balls and deep fry in oil. 155 . Mix this well with the mashed potatoes. hing . salt and the soaked dhall coarsely. Roll small balls and keep them aside. and salt finely.spoonChanna dhall 1/2 t.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Coat the balls in thisbatter.Org 308. 309. Add pepper. Peel skin and mash thepotatoes and keep them aside.spoonHing a small pinchSalt 1 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. uraddhall.Make small balls.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water.green chilles. and add fresh lemon juice. and make a nice dough similar to Chappati dough.spoonButter 2 t. coconut. and roll them similar to chappati/puri's andcut them into small squares/dimonds. 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. Wet grind urad dhall. make small balls and deep fry in oil. hing . Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonCooking oil for frying MethodMix maida. Wet grind urad dhall. 311. 313. hing. coconut.spoonCashew 1/2 cup choppedSalt 1 t. Make small balls and deep fry in oil. Make a batter with channa flour and little salt. green chilles.spoon Mustard 1/2 t. 312. mustard.spoonUrad dhall 1 t. and salt finely.green chilles.spoonGreen chillies 2 Coconut 2 t. and butter with little water. chilli powder. Add pepper. 310. 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. cashew. curry leaves and 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. and salt. Deep fry these small squares in oil. and curry leaves to this. green chilles. channa dhall.FoolzParadize. salt.spoonCooking Oil for frying Method Boil potatoes with turmeric. hing. Potato Bhonda IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Add chopped spinach and makes small balls and deep fry in oil. Grind ginger. Fry in little oil. and curry leaves to this.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonGreen chillies 2 Coconut 2 t.Provided by: www.
spoon of ghee around it. and cream of rice together in 6 cups of water.spoonsGhee 2 t. and put 1 t.spoonHing 1/4 t. rava. moong dhall.spoon of ghee around it.spoon of oil around it. and put 1 t.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. maida. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.spoon per dosai MethodMix rava. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. andput 1 t.spoon Curry leaves Cooking Oil 6 t. urad dhall.5 cupsDry ginger powder 1 t. 315. Let it cook on this side for a few minutes.Grind the above coarsely with salt. rice flour. cardamon. hing and red chillies. or with some jaggery. before making idlis. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.Wet grind the above with salt into a nice batter.spoonsCooking Oil 1-2 t. 317.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool.5 t. aval and urad dhall in water for 1 hour.spoonsSalt 1.Keep it overnight so that this will ferment. Wait till the addai turns brown. Addthis to the flour.spoonsCooking Oil for making dosas MethodRinse and soak rice. 316. Close the dosa with acover and let it cook for a few minutes. cumin seeds. Keep at roomtemperature for 12 hours. Wait till the dosai turns brown.Serve it hot with any chutney.spoon of oil around it. Grind the above coarsley and add hing and salt to this.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. and coconut with the melted jaggery.Keep it overnight. andput 1 t. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.spoon of oil around it.Provided by: www.Add all the other ingredients except oil.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours. Do not turn the dosa.5 t.Mix wheat flour. 319. channa dhall.5 t. 318.Keep this batter in room temperature for atleast 20 minutes before making dosas. 156 . and make a fine batter.spoonCumin seeds 1/2 t.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. Add dried ginger powder and mix everythingtogether. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.spoonCumin seeds 1 t. and rice flour in water to make slightly watery batter.Method to make Addai: (Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan. maida. and mix them together with salt.5 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. to the above batter.spoonCooking oil for making addai Method Rinse and soak thuvar dhall.spoonSalt 1. Grind the two seperately.spoonPepper 1/2 t. Let it cook on this side for a few minutes.Serve it hot with chutney. and put 1 t.Fry pepper.Org 314. and then turn over to the other side. Coat a flat vessal with oil. and curry leaves in oil and ghee.spoonsCream of Rice 1.FoolzParadize. and then turn over to the other side.
and add the choppedeggplant to this. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonCooking oil 4 t.spoonsSalt 1 t. hing. and urad dhallin water for 1 hour.spoonSalt 3/4 t. Add 6 cups of water to the above and let it cook for sometime. urad dhall.spoon salt. and mix it with the batter. andcurry leaves in oil.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. Serve with corrianderchutney or onion chutney. red chillies.spoonTamarind paste 1/4 t. red chillies and hing.Heat oil and ghee in a pan. Dry grind the above with 1/4 t.spoonHing a small pinchSalt 1 t.Fry mustard in oil and wait till it splatters. Sprinkle little water. and salt. and green chilles. Keepstirring until the rice flour gets cooked.spoons MethodRinse and soak rice.Make them similar to addai's.Org 320. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t. Garnish with finely chopped cilantro.spoonMustard 1/4 t.spoon MethodMake a batter with rice flour.Fry mustard. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. then add urad dhall. green chillies.spoonChanna dhall 1 t. red chillies.spoonsGhee 2 t.spoon MethodDry roast urad dhall. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. channa dhall. fried ingredients to the tamarindwater. Mix mashed eggplant.spoonSalt MethodCoat eggplant with little oil.spoonCorriander seeds 1.Provided by: www. Now add cream of rice and keep stiring until cream of rice gets cooked. hing. Wet grind the above coarsley with redchillies and salt.Fry the remaining onions in oil and keep them aside.spoonMethi 1/2 t. 325. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. usually takes about10 minutes. vetha mulaka. turmeric.Fry mustard.Bring 1 cup of water to a boil.spoonRed chilli 4-5Mustard 1/4 t. butter milk. andwait for a few minutes.spoonChanna dhall 1 t.spoonMustard 1/4 t.Make the peserat like dosas. mash the eggplant and keep it aside. hing.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. 324. andcurry leaves in oil. and curry leaves.spoonUrad dhall 1 t. orgrill it on the stove. and either bake it in an oven. corriander seeds. washed & cut 1" lenght wiseUrad dhall 1 t.spoon MethodDry roast methi. 322. ginger. channa dhall.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. curry leaves. pepper.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours.spoonCurry leavesCooking Oil 4 t. thuvar dhall. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. and let it cook for sometime. channa dhall.Fry mustard.spoonPepper 1/2 t.spoonUrad dhall 1 t. and add tamarind paste and salt to this. and add cumin seeds. 323.spoonCurry leavesOil 2 t. hing.spoonSalt 3/4 t. and then add the rice flour batter. and put a spoon full of onions onthe dosa and fold the dosa before serving.5 t.spoonsHing a small pinchTurmeric 1/4 t.FoolzParadize. 321. Finally add the ground methi powder. salt and tamarind paste.spoonCilantro 1 bunch finely choppedSalt 1. cumin seeds. urad dhall. and grind it into a powder and keep it aside. red chillies. Peel the skin. and cover it 157 . and now add turmeric.Grind the above with green chilles.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. and hing in oil. salt and little onion.5 t.
Add salt and remaining ghee and mix everything well. urad dhall.spoonMustard 1/4 t. 326.and then add the grated coconut to the above.spoonCurry leaves a fewOil 3-4 t. and diced plantain in oil in a wok. and sprinkle this on the plantain curry.spoonSalt 1 t. turmeric.spoonSalt 1/2 t. and addthe vazai thundu to the above pan.spoon ghee and add to the above. urad dhall. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. urad dhall. finely chopped ginger.Fry mustard. red chilliand diced plantain in oil in a wok.Fry mustard.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonMustard 1/4 t. 327. Now add salt. curry powder and mix it well. coconut and red chilles and keep it aside. curry leaves. Sprinkle water and let it cook for 5minutes. and let it cook for another 5-10 minutes. 329.Fry mustard. hing. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. peeled.spoons of cooking oil. curry leaves. and let it cook for a few more minutes. hing.Peel skin and mash them and keep it aside. finely chopped ginger.spoonGinger a small piece finely choppedGhee 1/2 t.spoonSalt 1/2 t. 328. moong dhall. Letthis cook for a few minutes and then garnish with cilantro. tamamrind paste. lemon juice andsalt in 2 t.Squeeze the butter milk out the soaked vazai thandu. red chillies.spoon (or to taste) MethodBoil potatoes with turmeric and salt.spoonRed chilli 2Curry powder 1 t. peeled and dicedCumin seeds 1/2 t.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoon MethodFry mustard. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. cumin seeds.spoonCurry leaves a few Cooking oil 3 t.spoonHing a small pinchTurmeric 1/4 t. channa dhall. curry leaves. and dicedUrad dhall 1/2 t.spoonRed chilli 2Mustard 1/4 t.Provided by: www. hing.spoonTamarind paste/extract 1/4 t.spoon MethodCook rice. curry leaves.spoonHing a small pinchTurmeric 1/4 t. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.spoonSalt 1 t.Fry mustard.spoonsButter milk 1/4 cupCooking oil 2 t. channa dhall.spoon (or to taste) MethodBoil plantains with turmeric and salt. Add little water to tamarind paste. moong dhall and turmeric powder with extra water andkeep it aside. Mix it well andadd a few t.Fry pepper.spoon MethodBoil plantains with turmeric and salt.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.Wet grind cumin seeds. hing. curry leaves. and ginger in oil.spoonCumin seeds 1/2 t.spoon Mustard 1/4 t. turmeric.spoonsSalt 1 t.spoons ghee.spoons of oil and then add the mashed potatoes. 330.spoonChanna dhall 1 t. Plantain Curry IngredientsPlantain 2-3 washed. Sprinkle water and let it cook for 10 minutes.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonMustard 1/4 t. and the ground masala powder.spoonSalt 1 t. Plantain Puli Curry IngredientsPlantain 2-3 washed. butter milk and salt togetherfor 15 minutes. and add this to the above pongal.spoons of oil and then add the grated plantains. hing.Fry cashews in 1 t. and now add the ground masala. hing. urad dhall. 158 .FoolzParadize. red chillies. urad dhall. lemon juice andsalt in 2 t.Peel skin and grate them and keep it aside. green chilli.spoon MethodSoak vazai thandu.spoonChanna dhall 1 t. turmeric.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. turmeric. and ginger in 2 t. Now add the remaining salt. red chilli.Org slightlyuntil the eggplant gets cooked.spoonUrad dhall 1/4 t. Let it cook for 10 minutes.
and boil for 10-15 minutes.spoonsSaffron 1/4 t. and almond paste for 10-15 minutes.Cook the almond paste for 5-10 while stirring it constantly.Provided by: www.FoolzParadize. 159 . and keep it aside. 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.Boil evaporated milk. Now add sugar and keep stirring. 332.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk.Soak almonds in hot water for 1 hour. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. using somecold after.Soak almonds in hot water for 1 hour. and sugar into a nice dough.Org 331. Add the remaining milk. Add saffron. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Soak rava in little water for 10 minutes. and kesar color to above and let it cool.Knead maida.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. till the flavour comes out. Add the soaked saffron and serve it cold. condensed milk. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. and keep it aside. soked rava. and keep the same amount ofsugar aside. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste. Serve it cold/hot.
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