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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
..............................126 Cheesy Sweet Jamuns...........................123 Hara Nariel Ka Shorba... 188.110 Rasmalai.................................................... 213..............................................................................................122 Corn Soup with Vegetables.................................128 Beetroot Parathas ..................Provided by: www................................................................................................112 Dal Payasam.120 Chakali........................................................ 219.................................................................................................................................101 Masala Vada.......................................... 230............................................................................................................................................................................................................ 218............................................................. 229..........................................................123 Letil Soup..........................113 Green Onion Bhurji......................................................125 RAJMA CURRY ...............................................................................................................128 Badshahi Baigan ........................................................... 205..............................................................121 Moong Soup With Paneer ...........................................................................................................................................................................109 Vegetable Kofta .................. 189........ 221.......................Org 177.................. 198.............................................................................................................................................................................. 178.............................................................................................................................................................. 181.................................................................................103 Aloo Gobhi Methi Ka Tuk..................106 Garam Masala ..........131 Besan Burfi ................................................................................................................................ 201.. 224............................................................................................ 200............................................................................. 202..........................................109 Navaratna Curry .......................................................................................................................................................129 Red Tomato Gravy....................................................................................116 Matar Palak..............................................................113 Red Beet Paratha..................................................................................................................................................................................................................................................................................................................................................................................... 197.............................................. 204............................................... 192..............................................................................................................................................130 White Gravy .....................100 Pulihora (Tamarind Rice)..117 Aloo Mutter............................132 4 .. 199....................................................................115 Rasmalai.......... 215..................................................................... 226............................ 196............................ 223......................................................................... 212................................................................................ 208..............................................................................................................................102 Ravva Dosa ............................................................. 187................................................................................................................................................................................... 193.............................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)............. Baigan fry Recipe...............................................113 Mysore Bonda ....121 Healthy Tomato soup...........................................131 Brown Gravy...............................................................................127 Kofta Lajawab.... 206...............................................................................................................................111 Sweet Shakarpara (Diamonds).............................................................................................................................................................................................................. 185...........................................98 Kozukkattai (Stuffed Rice Balls).............................112 Dryfruit Halwa.............125 MALAI KOFTA CURRY............118 Tamilian Kurma ..........................................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry).......................... 232................................................................................................................................................................................. 225................. 227............. 194................................................................................................................................... 184......................................122 Green Peas Skin Soup.......................................................... 234................................................................................................................................................................................................................................................................................................................................................................................................................. 214................................................................................................114 Dahi Wada ...... 233...........................................119 Vegetable Korma .............................................................................................111 Besan Ladoo...................132 Raabdi......................... 228.....................................................................................................................................103 Bhakar Wadi............................................................................................................................................................ 182.................................................................. 179..............124 Sweet Corn Soup ..........................................................111 Cashewnut Barfi. 235..............................................119 Mixed Vegetable Kofta in Tomato Curry ..................................................................................................................................................................................... 183.........124 Tum Yum Soup..............................................................................................................................118 Venn Pongal............................................................116 Instant Dhokla...................... 216.................................105 Dum Gobhi......104 Dum Ka Karela ......................................................... 217........................................................129 Green Gravy.....................................................................................................................................................108 Vegetable Jhalfrazie ................................................................................................................................................................. 220................................................................................... 186..................................................................................................................................................................................................................... 231.......................................................................................................................................107 Sarkarai Pongal....... 180........................... 222...............................................123 Lentil and Vegetable Broth................................................................................... 190....................................... 209.............................................................................................................................................................. 207................................................................ 211........................... 191.......108 Malai Kofta......................................................... 195................................................................99 Onion Rice .......... 203...............FoolzParadize.......................................104 Khatti Arvi Ka Saalan..................................... 210..................................
..........................143 Biryani.... 264.......142 Didir Onion Rava Dosa.............................150 Maida dosai....................................................................... 244.........................148 Ginger Pickle .............................................. 292..................................................................... Ras Malai ................................................................................................................................................................................................. 255....147 Tomato pickle ....151 Poli ..............................................................................................................................................................................................149 Aval uppuma .........................................................148 Curd Vadai............ 251................... 243... 289...............140 Cauliflower Curry ..................................................150 Rava dosai ..................................................................................................... 266......134 Bhindi Masala ...................151 Kozhukkattai................................................................................................................................ 271................................................................... 287.....................................149 Rice Uppuma .............................................................. 263................................................................ 282..134 Dum Aloo........ 267........................................................148 Gonkura Thokku ...................... 239.................................135 Vegetable Jalfrasie ..................................................FoolzParadize......................................................................................................................................................................................136 Mangalore Rasam Powder.............................................................. 249............................... 294........................................................................................... 273.......................................... 262............................... 269................................................................................................................................................................149 Mangalore bonda ............... 257..............................................151 Sakkarai Pongal...................................................................................................................................................................................................................................................................................................................................................................................151 Rava laddu (Ravaalaadu)...................................... 284..................................................................................................................147 Coconut Milk Pulav..............151 Laddu................................................................................146 Toll House Pan Cookie ..............................................................................................................................147 Palak Paneer.. 254........................................................ 272.........................................................146 Bengan ka bhurta.....................................................147 Rava Bonda ..................................... 247................................................. 250................................................................... 253.................................................................................................137 Mangalore Rasam.......................................................................................................................................................................................................................................................................................................................149 VenPongal.......................................................150 Masala Dosai.................................................................................................................................................Provided by: www........................................................................................................................................................................................................................................................................................................................................................................................................................................................ 240.....146 Rasavangi ... 277................. 246..................... 268...................................................................... 290.......................149 Sevai (Idiyappam) ..................................................................................................................................................................................................................................................................... 281................. 285...........................................................................................149 Dal Vadai (Aama vadai) .................................................. 237..........................................................................................................................135 Rasam Masala ............................152 5 ................................. 248......... 241..............................................................................133 Rasagulla............................................................ 293.................................................................. 288........................................................................................................................................................................................................144 Double Ka Meetha (Bread Pudding)........................................................................................................................149 Urud Vadai (Medhu vadai)..................................................................................................................................... 279..................................................................................................... 286..............141 Vada ................ 245......................148 Tamarind pickle (Pulikkachal) ........................................... 274.............................. 283.... 265..........................148 Lime pickle .........................................................Org 236................ 258......148 Maavadu (Tender mango pickle).............................143 Basic Curry Sauce................................... 238............................................ 261.......................................................149 Rawa Kichadi...................145 Kadhi....................................................................................................................151 Jilebi........150 Uthappam................................................148 Cabbage Vadai.............................................................................................................................. 275........... 256......141 Sambar Masala.............................................................................................................................147 Maida Bonda........................133 Dum Arvi........................................ 280................................................................................................................................................................................................... 260............................................................................................ 270......................................................138 Sambar......................146 Halwa ...................................134 Matar Paneer............................................................. 278.................................................................................................................................................................................................................................................145 Indian Cream of Tomato Soup............................................................................................................................................................................................................................................................................................................................................................................................................150 Morkkali............................................................147 Stuffed Brinjal Curry................................................................ 259...................................... 291..........................................................................................143 Dosai........................................................................................... 252. 276..............................................................................................................................................................................................142 Didir Dosa.................................................................148 Aavakkai (Mango pickle)........................................... 242..............................................................................................................................................................................................................
.................................................. 307...................................................153 Oatmeal Raisin Cookie ..........................................157 Eggplant Podi Curry .............................................................. 318... 298..........156 Thaval Adai....................................................................................159 0.......................................................... 312..............157 Moor Kali................. 300.................................................................................................................................... 322........................................................................................................................................... 297........................ 323........................................................................158 Vazai Thandu Curry...155 Potato Bhonda ..............................................155 Spinach Vadai..................................................................................................................................................................................................................................................................................................... 319....................................................................................................................................................................................................154 Cashew Kunuku ................................................................................................................................................................................................... 327.................... 310............. 301............................................................................................................................................................................................154 Medhu Vadai......................................158 Plantain Curry..........................................................................................152 Chole..................... 320........................................................ 315.................................................................................................................................................................................153 Kunuku.......................152 Milk Appam...................................................................................................................152 Palak Paneer.......................................... 324....................................................................................................154 Madhur Vadai.................................. 302.. 331............155 Bhonda . 329....................................................................... 321.................................. 325...................... 332................................................................................................................................................................. 296... 330..........................................................................................................................152 Panchamritham (fruit salad)................................................159 Paal Poori (Sweet Poori)..................Org 295............................................................................................................................................................................... 305...................................... 326................................................................................................................ 299...............................156 Ordinary Adai................................................................................................. Somaasi............................................................................................................................................................................. 303......................................................................................................... 313................................................................................................................................... 311........................................ 304..............................................................................................................................................155 Idli..................................................................................................................................................................... 6 ............................................................................... 316......Provided by: www.................152 Sweet Adai.............................157 Plantain Puli Curry ..........................158 Badam Kheer...........................................................156 Aval Dosai...................................................................................156 Kanjeepuram Idli............................................. 308....................................................................................................................157 Peseret.......................................................................154 Vermicilli Masala Vadai................................. 306....... 314.....................................................................................158 Venn Pongal......156 Vella (Jaggery) Dosai............................................................................................................155 Kara Vadai...........155 Thukada ..............................................................................................................................................................................................157 Eggplant Gotsu.......157 Tamarind Uppma .................................................................................................................................................................................................152 Sweet Puttu........................ 317.................................................158 Potato Podimas ........................................152 Paanagam.................FoolzParadize...............................................................................................................................................................156 Rava Dosai............................................. 328. 309...............
red chilli powder 1 tsp. do not make very smooth. Add the ginger. Keep slightly coarse. add very little water (just a sprinkle) and a pinch of salt. Add the tomato and further fry for two minutes. In the same hot ghee add the cumin seeds. Pour over the vegetable and mix gently. keep aside. wheat or other flour 1 tsp. Serve hot with naan or parathas or even rice.FoolzParadize. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. When it resumes a boil sprinkle the flour and stir well. cinnamon-clove powder 1/4 tsp. Put in a mixie. Drain the potatoes. Cut the potatoes into big pieces. Add all the dry masalas and fry till ghee separates. Cool quickly. butter 4 tbsp. Note: You may use boiled peas. Heat ghee and fry potatoes till light brown. instead of atoes. onions and fry till very tender. or hold under running water in a colander. ghee salt to taste METHOD: Put the washed spinach in a pan.Provided by: www. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. Add spinach and potatoes. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. Keep aside. Boil for 2-3 minutes.Org 1. Cover and boil over a high flame for 2 minutes. lemon juice 1/2 tsp. garam masala 1/2 tbsp. add green chilli and run for a minute. Gobi Manchurian INGREDIENTS: 7 . boiled corn kernels or paneer chunks in the above dish. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp.
of milk has been added. Sindhi Saibhaji Ingredients: 1 each . Add the salt and spring onions. capsicum. Drain and pat dry on a clean cloth. cornflour 1/4 tsp. Make thin batter out of flour and 2 tbsp. Dip the florettes in the batter one by one and deep fry in hot oil. Serve hot with noodles or rice. to which a tbsp. Fry as above and proceed as above. dry 3 tbsp. manchurian (with gravy or dry). adding 1/4 tsp. oil 1 1/2 cups water 1 tbsp. small cabbage.Org 1 medium. Sprinkle 1 tsp. brinjal. In the remaining oil. french beans 8 . garlic and crushed red chilli and fry for a minute. Boil for two more minutes and remove. Add florettes and soya sauce. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. spring onions and soya ce at this stage. garlic finely chopped 1/4 cup plain flour 3 tbsp. Gradually add to the gravy and stir continuously till it resumes boiling. cauliflower clean and broken into big florettes. red chilli powder 2 red chillies.FoolzParadize. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. Boil till the gravy becomes transparent.potato. each of ginger and garlic and red chilli powder and salt to taste. Add 1 1/2 cups water and bring to a boil.cornflour. ladyfinger (okra) 100 gms. Make florettes as above and instead of adding water as above.Provided by: www. Add 1 tbsp. tomato. cornflour to 1/4 cup water and dissolve well. 1 small bunch spring onoin finely chopped 2 tsp. Keep aside. Variations: Dry manchurian can be made by omitting the gravy. Same procedure for veg. cornflour on the florettes and stirfry for 2 minutes. ginger finely chopped 1 tsp. Stir fry for a minute. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. onion. add fried florettes. add remaining ginger. but instead of using only cauliflower.carrot. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water.
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 . ghee 2 pinches asafoetida METHOD: Clean and wash dals. Place whole tomato on top. oil 1/2 tbsp. Shahi Paneer Ingredients: 250 gms. spinach and dals. Cool the cooker. open and handblend the contents. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. ghee add a pinch of asafoetida add to the mashed vegetable. wash and chop spinach and vegetables except tomato. paneer (cottge cheese) 3 tbsp.FoolzParadize. turmeric 3 tbsp. add all the vegetables. red chilli powder 1 tsp. Add all masalas and mix. khatta (3 leaved) greens. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. Clean. Heat oil in a pressure cooker. dhania (coriander seed) powder 1 tsp. salt 1/2 tsp. cover and pressurecook for 3 whistles.Provided by: www.Org 1/2 bunch each spinach. add enough water to cover the contents. Heat 1/2 tbsp. Mix well. coriander.
red chilli powder 1 tsp. add gravy and other ingredients except milk and paneer.Org 1/4 cup beaten curd 1/2 tsp. Making time: 45 minutes. dhania powder 1/4 tsp. add milk and paneer fingers and boil for 3-4 minutes. Heat half the ghee. Makes for: 6 Shelf life: best fresh. Garnish with chopped coriander and grated paneer. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. red chilli powder 1/2 tsp. Add curd and cook for 5 minutes. salt 1/2 tsp. 5. Just before serving.Provided by: www.FoolzParadize. Boil to get a very thick gravy. Heat remaining ghee. Potato in Curd Gravy Ingredients: 3 medium. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. Add 1/2 cup water and cool. garam masala salt to taste 1/2 cup milk 2 tbsp.ginger. heat gravy. chopped coriander Method: Chop the paneer into 2" fingers. Blend in a mixie till smooth. covered. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . Add onion. green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes. turmeric powder 1/4 tsp.
each ginger. garlic grated 2 green chillies slit 1 tsp.FoolzParadize. Keep both aside. coriander chopped 1 tbsp. Add the masala mixture and fry for 2 minutes. add ginger-garlic. Add the seeds (cumin and mustard). Mix all the dry masala in 1/4 cup water. ghee salt to taste 11 . wheat flour 1 tbsp. Mash 3-4 pieces fine with hand. Stir continuously after adding curd. Making time: 30 minutes. When they splutter. mustard seeds 1/4 tsp. Navratan Korma Ingredients: 2 cups peas boiled 1 large carrot chopped and boiled 1/2 cup tomato sauce 1/4 cup curd 1/4 cup malai(cream) 3 tbsp.Provided by: www. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. 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. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. coriander leaves chopped 1 1/4 cup water 1/2 tsp. chilli and curry leaves. oil Method: Cut potatoes into big pieces. Serve hot with thin wheat chappaties and rice. Heat oil.Org 1 tbsp. Add the remaining water and all the potato and flour. Makes for: 5 Shelf life: Best fresh 6. Stir well. each cumin.
nutmeg powder 1/2 tsp. Allow to thicken a bit. mix together curd and cream and add to gravy. roti or paratha. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. Chop all the fruit fine. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. khuskhus (poppyseeds) 1 tsp. Add butter to ghee and heat. Malai Kofta Ingredients: Gravy: 125 gms. cashewnuts 3 tsp.Org Dry Masala: 1 tsp. milk 50 gms.coriander and chopped cherries. Heat ghee and fry cashews. grated ginger 1/4 tsp. Add the carrots and peas. white pepper powder. Serve hot with naan. add the wet masala and fry for 2 minutes. Garnish with grated cheese .FoolzParadize. sugar 2 tsp. ghee Kofta: 50 gms. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. drain and keep aside. Add the dry masala and salt and fry 2 more minutes. khoya or paneer 150 ml. add fruit. khoya 12 . cashews and raisins and boil till the gravy is thick and the fat separates. turmeric powder 1 tsp.Provided by: www. cream 75 gms. cuminseeds 2 tsp. 2 1/2 tsp.
Mix together all the ingredients except raisins and cashews. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Take a ping-pong ball sized dough in hand. add powdered spices and fry for 2-3 seconds. cum seeds in salt to taste Garnish: 1 tbsp. Heat ghee in a skillet. Serve hot with naan or parathas.Provided by: www. chopped coriander Method: Koftas Boil the potatoes. Garnish with grated cheese and chopped coriander. Makes: 10 koftas with gravy. paneer 5 medium potatoes 20 gms. Gravy: Roast the cinnamon. peeled. Optional: You can deep fry the koftas also. peel and smash them. cardamom. Keep aside. Wet grind all the other ingredients. grated cheese or paneer 1 tbsp. except ghee. Add paste and fry further for 5-7 minutes stirring well. nutmeg and cloves together. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. 8. Flatten. raisins 4-5 green chillies chopped fine 1/2 tsp.Org 50 gms. mashed 1 onion finely chopped 13 . Warm the koftas either in the oven or on the tava. warm oil water to knead dough For filling: 2 potatoes large boiled. to a paste.FoolzParadize. Making time: 45 minutes. Repeat for remaining dough. cashewnuts 20 gms. Dry grind and keep aside. Place 2-3 cashews and raisins in the centre and shape into a ball. Add 2 cups water and simmer on low for 15 minutes. Shelf life: Best fresh. ginger grated 1 tsp. coriander chopped 1/2 tsp. To serve place warm koftas in a casserole.
For filling: Heat 3 tbsp. salt and little water. Cover with moist cloth. turmeric powder 1/2 tsp. Put in hot oil. Add coriander. saute till light brown. coriander seeds. Place a tbsp. To proceed: Make a thin 5" diam.) Shelflife: Bestfresh 9. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. green chilli. red chilli. add ginger. add onion. Stir fry for 2 minutes. oil. or tomato sauce.Mix well till crumbly. keep aside for 15-20 minutes. ginger crushed 1/2 tsp. Stir fry for a minute. Cut into two halves. Add more water little by little. add potatoes. 14 .Provided by: www. kneading into soft pliable dough.FoolzParadize. of filling in the cone and seal third side as above. coriander seeds cru shed 1 tsp.Org 2 green chillies crushed 1/2 tsp. Do not fry on high. garlic crushed 1 tbsp. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. garlic. lemon. or the samosas will turn out oily and soggy. deep fry on low to medium till light brown. Run a moist finger along diameter. Make five to six. Cool. garam masala 1/2 tsp. Making time: 45 minutes Makes: 20 pieces (approx. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. turmeric. Keep aside. Add oil. 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. Stir further 2 minutes. Beat dough on worksurface and knead again. Join and press together to make a cone. garam masala. salt. round with some dough. Drain on rack or kitchen paper. Re-cover. Serve hot with green and tamarind chutneys (refer chutneys).
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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
Provided by: www. Store in a clean glass bottle. or paratha. Heat the oil and add the asafoetida and put in the mixie. 7.Stir well and cook till oil separates.Heat ghee in a pan.Add both greens. drain.Heat oil in the pressure cooker direct. 8. 2. (2 whistles). 11. 1 cup water.Add all other ingredients.Org 1/2 tsp. jaggery salt to taste 1 tsp.Serve hot with makki ki roti. 6. saute till brown. in a small mixie.Add few pinches salt. stir.Add ginger. Run the mixie till a smooth chutney is obtained.Mash well. ghee 1 tbsp. each ginger & garlic grated 3 green chillies 1 tbsp. except cheese. 3. except oil and asafoetida . Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14.Chop both greens. stir. oil 1/2 tsp. wash. 18 .Garnish with cheese. maize flour Method 1. garlic. add onion. garam masala 1 tbsp. 12. 4. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. oil 1 clovette garlic Method: Put all the ingredients . 10. Add water as and when required. Try using no water or as little as possible to make the chutney keep longer. green chillies.Pressure cook till done. 9. Note: Sev is a fried Indian snack made of gramflour.FoolzParadize. 5. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp.
Fry cashew and raisins also separately.¼ cup chana dhaal .dry grapes) cardamom ghee.1/2 cup.Provided by: www. After we make the syrup strain it through tea strainer.¼ cup yellow moong dhaal .¼ cup thoor dhaal . Then soak rice and dhal separately for 10 minutes. 16.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Rice . Meanwhile cut coconut in very small pieces and fry in ghee. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).k)and cook it seperately (in two different containers). Grind dhaal in little water. This is done because sometimes jagerry has mud and stones. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night.½ cup urad dhaal . 17. Adai Rice .1/2 cup. Serve hot in two cups with a spoon of ghee. powdered cardamon and cook again for a while. Milk Coconut cashew jaggery raisins (khish-mish . Add fried coconut. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. Then make vada shape and deep fry in oil. Thoroghly wash and keep it in cooker with the right water (lesser is o.FoolzParadize. Add three big table spoons of ghee. Sweet Pongal Ingredients (for two people) :Moong dhal . cashews and raisins.¼ cup red chillis 19 . Break the jagerry and put in water (very little) and make a syrup. Add jaggery syrup and again cook till even it gets absorbed.
This consistency is generally used in dipping sweets like. as the recipe demands. Boil some more and when 1 tar forms. 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.Org salt Soak everything in water over night. Keep aside for 25-30 minutes to allow sugar to dissolve. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. etc. c.Put both in a deep saucepan to boil. of the fried flours. 20 . After this stage do no stir briskly and continuously or the sugar will recrystallise. it is used in soaking pancake pancakes like malpua. On further boiling two tars are obtained and this is used in sweets like burfis. If no thread is formed. mohanthal. cardamom powder few strands saffron 1/2 tbsp. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. checking the consistency required as above. it proceeds to thicken to the next stages very quickly. milk till well broken and dissolved. Make syrup side by side of making the recipe. Take into a bowl. (6-7 hours). a. Empty into a glass serving bowl.Put back to boil. Mix in cardamom powder and dissolved saffron and half nuts. prepare the syrup on a second burner.Provided by: www. 19. while making the rest of the recipe. b.Always use a metal strainer or moist cloth to strain the hot syrup. f. jalebi. etc.FoolzParadize. Rub saffron into 1 tbsp. curds 300 gms. To save time. Pass through a big holed strong strainer. but there is stickiness in the syrup when tested. imarti. g.Use as required in the recipe. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). stirring occasionally. d. top with remaining nut crush. surti ghari. reheating the syrup too many times will alter the texture of the resulting sweet dish. Following are the steps shown to make sugar syrup (chashni) in the right way. then it is 3/4 tar (thread). 18. etc. Shrikhand Ingredients 1/2 kg. Beat well till sugar has fully dissolved into curd. gulabjamoon. pressing with hand or spatula. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. e. etc.When the mixture comes to a boil. it is time to strain. add 1/2 cup milk.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. never plas tic. This will avoid excess wastage of time and unnecessary cooling off. h. add sugar and mix. Keep aside. Chill for 1-2 hours before serving. Grind with little water. because once the first thread forms. sugar 1/2 tsp. boondi.Check frequently.When a thick scum is formed on the surface of syrup.
channa (yellowgram) dal 300 gms. Roast on warm griddle till golden brown. 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. roll into a 4" round. 20.FoolzParadize. plain flour 1 tbsp. Take on serving plate. Serve hot with dal or amti. jaggery (molasses) 1 tsp. of ghee all over top. flour. mango. Note: The water drained from boiling dal is used to make the amti. 21 . Take a morsel sized ball of dough. Mash jaggery till lumps break. so as not to charr. Place same sized ball of filling in centre. But this method will consume more ghee and therefore calories. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. life all round and seal. Repeat other side. cardamom powder 150 gms. Drain in a colander for 10-15 minutes. add enough water to make a soft pliable dough.Provided by: www. garam masala and some mashed dal. Pass through an almond grater little by little till all dal is grated. ( a thin curry made using black masala. Keep aside. Reroll carefully to a 6" diameter round. add pulp at the stage of adding cardamom and saffron. Mix well into dal.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. OR Shallow fry on griddle like a paratha for a better flavour. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Mix ghee. Puranpoli Ingredients 300gms.
Heat ghee in a heavy saucepan. 4. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Beat well with a large fork till the mixture forms threadlike flakes. Add flour mixture and roast on low till light golden. sugar 150 ml.Stir well and cook till soft lump forms. 22 .) Shelflife: 2 weeks 22. stirring occasionally. milk 1/2 tsp. water and milk as shown in introduction. Cool. cardamom seeds crushed coarsely 2 tsp. Store in airtight container.Spread in a greased plate. Pour onto a greased surface or thali and roll to 1" thickness lightly. Use method as shown in introduction. Making time: 45 minutes Makes: 20 pieces (approx. Bring syrup to 2 1/2 thread consistency. Keep aside to cool a little. 2. pour in the syrup. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. 3. Cool.Warm coconut in heavy saucepan.Org 21. finely grated coconut 250 gms. wrap individually into square pieces of thin plastic sheet. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp.FoolzParadize. Make syrup out of sugar. Coconut Burfi Ingredients 250 gms. cut into 1" squares. Prepare syrup simultaneously. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms.Provided by: www. Pour at once into the flour mixture. water ghee for greasing plate Method 1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Sprinkle cardamom powder (optional). 23 .Make 1 tar sugar syrup as shown in introduction. then form small ringlets all along the ring.Remove from ghee. If not available. make a buttonhole type hole in centre. 2. take a 12"x 12" thick cloth. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day.Using either an imarti bottle (with nozzle) or cloth as shown in note. cardomom ground 500 gms. Till you come to the start.Provided by: www.Soak urad dal overnight in plenty of water. 6. ghee to fry Method 1. 12. depending on size of frying pan. beat the dal well by hand till fluffy after grinding. 8.Soak for 3-4 minutes. make a ring first. More is weather is cold.Cut into squares. 10. (2) Soak in syrup as required. Hold like a pouch and press out imartis like icing. 4. drain and serve. form imartis in the hot ghee.FoolzParadize. Lower flame and allow to crisp turning once. 9. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. drain and dip in hot syrup.Add cardomom powder to syrup. store in airtight container.Make 4-5 imartis at a time.Keep aside for 3 hours. 6. Shape the imartis as follows. Grind to fine thick batter. 7.Add colour and mix very well.Org 5. Note: Use a flat bottomed frying pan. 3.If using a mixie. 11.Wash and drain. 5. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml.Repeat for remaining batter. Place over a tumbler and pour in some batter. Put water little by little. water saffron colour 1/2 tsp.
Org 24. Grease hands and take a chunk of the mixture and roll into a thick roll. all the coconut to cover it. 25. on the sheet. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. cashew. 24 . Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. stirring continuously. It takes a while to cook Stir gently till a soft lump forms.FoolzParadize. 26. Cook on slow flame. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. add the cashew (powdered) and elaichi Cooking. non-stick pan. 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. stirring continuously.Provided by: www. Do not allow to stick to bottom. 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. Spread some of the coconut on a butter paper sheet. Once the sugar dissolves.
stir continuously. 28. Boil till thick. stirring occassionally. Carrot Halwa 1 kg juicy orange carrots 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes few drops orange colour (optional) 1 tbsp ghee Method Peel and grate carrots Put milk and carrots in a heavy saucepan. wash and grind to fine paste. Add the sugar and continue to cook. 25 . add the sugar and cook. After a while it should turn a light brown and aromatic. Once the chenna settles sieve through muslin cloth. stirring all the while till softly thickens in a lump. Carefully pour hot milk and stir. Use a long-handled spatula as the mixture tends to splatter. elaichi. 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. take in a plate and press down.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. 27. Heat ghee in a heavy pan. Add the chenna and boil till the mixture thickens. Add ghee. Once it starts thickening. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Do not knead. apply silver foil and sprinkle the chopped nuts. Decorate with chopped nuts and serve hot. Set in a tray. Put the remaining milk in a heavy pan and boil to half. stirring continously and gently till ghee begins to separate. stirring continuosly. decorated with a chopped almond or pista.FoolzParadize. press out excess water. When thickens. stirring continuously. Add paste and cook on first high then slow flame.Provided by: www. saffron and colour. Serve hot. Add sugar and cook further till thickens.
31. Add ghee.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. stirring occassionally.FoolzParadize. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . Boil till thick. saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Add sugar and ghee. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 .1/3 cup sugar 150 gms khoya or milk powder made paste. 30. When slightly thick add khoya and cook. elaichi. Add milk and boil in heavy saucepan. stir continuously. 2 . Serve hot. Cook on low turning continuously till ghee oozes. Once it starts thickening.Provided by: www. Garnish with almond or walnut in centre of the halwa. stirring continuously.Org 29. decorated with a chopped almond or pista. 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. Add sugar and cook further till thickens.
Keep stirring rigorously to avoid burning. Remove with a strain. Atte ka seera 2 tbsp. and ghee begins to separate. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . (One thread should fall when poured from a tilted spoon) keep aside. stir gradually till golden brown. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. add elaichi and dissolved saffron. As the syrup boils the scum will rise.Org elaichi powder water about 250 ml. wheat flour 2 1/2 tbsp. Wash and remove the skins well. Serve hot especially on a cold day. Pour the hot syrup.FoolzParadize. Heat the ghee in a heavy kadai (vessel) and add dal. Stir very carefully. Cook slowly till all water is absorbed. Once sugar dissolve add a few tblsp. Decorate with chopped nuts 33. Decorate with chopped dry fruit. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Further boil till the syrup become sticky between the fingers. Put sugar and water in a pan and put to boil. not allowing hand to be scalded. of milk. Grind dal fine either in a stone grinder or electric grinder or mixie. Once the dal stops sticking to the vessel.Provided by: www. Use as little water as possible. 32. Method Soak the dal for 5-6 hours. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire.
decorated with a chopped almond or pista. coconut flakes and saffron.FoolzParadize. saffron and colour. Wet hand with milk and shape the mixture in ladoos. Add the citric acid dissolved in some water.Provided by: www. Boil till thick. Reheat the milk and bring to a boil. Mix well. Add sugar and cook further till thickens. Once it starts thickening. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Bring to a boil. Meanwhile heat the sugar and water in a wide sauce pan. Remove the cream layer. stir continuously.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Strain the milk through a muslin cloth. Add half the milk. Serves: 12 helpings Time required: 1/2 hr. elaichi. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Add ghee. Add cardomom powder. 34. Stir slowly till the milk is fully curdled. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Keep aside cool for some time. stirring occassionally. 28 . Keep as it is for 5 minutes. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot. When the rava turns light brown add the sugar. Wash the chenna in the cloth under cold running water. Stir for 3-4 minutes. Shelf life : 15 days 35. Stir continuously. Cool the milk for a couple of hours.
Heat on low flame . Form a ball . Mix together in a skillet . Note on khoya. Press into the cookie mould . Repeat for remaining mixture . Cover with a perforated lid. khoya (mawa) 300 gms. Let them into the boiling water. powdered sugar 1 tsp. cardamom powder 29 . Serves: 6 helpings Time required: 1/2 hour. It should form a very soft lump . leaving a soft lump. Mix well . Pedhas INGREDIENTS 500 gms. Boil till a soft lump is formed.) condensed milk and 1 cup milk. Stir continuously while cooking.Org Press out the excess water and remove in a wide plate. 36. Cool for 10 minutes . Powder sugar . OR Substitute with 1 tin (400 gms. Stir frequently while cooking. Take off from heat and cool them to room temperature. Cook till mixture thickens .FoolzParadize. Gently knead into a soft dough by passing between fingers. stiring continously . Make twelve equal sized balls of the dough. Turn out carefully .Provided by: www. cardamom powder cookie mould Method: Grate khoya . Add cardamom powder & colour . Lessen sugar by 1/2. Add essence and chill for at least 4 to 5 hours. Press 2-3 slices of pista on the centre . Boil milk on high flame in a large heavy saucepan till water evaporates . Take a small fistful of mixture . Boil for 13 to 15 minutes. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Khoya is available in most Indian sweetmeat stores anywhere. Making at home consumes time but isn't that difficult. Serves: 36 pieces Time required: 1/2 hr. Shelf Life: 15 days (refrigerated) 37. Mava Burfi Ingredients: 500 gms khoya 300 gms.
Provided by: www. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Variation: To make chocolate mava burfi: Follow till * as above.Cook till thick and sides leave.Mix well. khoya 125 gms. 5. 2. stirring continously. Roll both parts separately. Make ladoos.Mash paneer. 7. 8. 39. yellow colour Method 1. Mix in tne sugar. Roll lightly. Place the chocolate on the mava layer. 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 on slow flame. Cook till the mixture is a very soft lump. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms.Pour on plate. Serves: 25 helpings Time required:1/2 hr.Add condensed milk and cook on slow flame. Put into a heavy saucepan. Make incisions with knife to cut in the desired size and shape.Cool. chocolate colour. 4.Sprinkle powdered elaichi and decorate. Spread on the working board silver foil carefully and evenly. Shelf life: 10 days 38. Note: Burfi is usually cut into 1 1/2 inch squares. Gulab Jamoon Ingredients 500 gms. plain flour 30 .Add essence and remove from flame.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. stirring continuously. Cool a little. Continue as for mavaburfee.FoolzParadize. 6.Org 2 sheets silver foil (edible) Method: Mash khoya . 3.
When they rise up put back on fire and fry till medium brown. 2.nutmeg-cardomom -cinnamon powder For cover: 250 gms. When done pour the remaining syrup over the jamoons.Boil and add a tbsp. Drain and transfer to a glass bowl. Soak for 10 minutes. Sweet Kachori Ingredients: For filling: 200 gms. baking soda 1/4 cup milk 1/4 tsp. Take off fire and cool a little. (1 week refrigerated) 40. 9. 5. 7. cornflour 30 gms.FoolzParadize. To make the syrup: 1. 3. 2. while dropping from a spoon it falls in a thin single thread. Shelf life :2-3 days. plain flour 1 tbsp.The syrup is done when . ghee For syrup: 250 gms. 6. 3. sugar ghee to deep fry Method 1.Take the sugar in a heavy pan and add water to just cover the sugar. Strain and boil again.Mix in the cardomom powder and crushed saffron. Makes about 25-30. 8. khoya 50 gms milk powder 1/2 tsp.Repeat for all the balls.Make balls of even size.Heat the ghee very well. Use as much milk as required for kneading. 4. of milk to separate the dirt.Remove from ghee and put in the syrup.Org 1/4 tsp. Sieve in the flour and soda together.Microwave lightly or warn over boiling water before serving.Crumble the khoya. cardomom powder 1 pinch saffron strands 250 gms. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . Serves: 25-30 helpings Time required: 1 hr.Mix well to form a soft dough.Provided by: www. Let in some of the jamoons.
Strain. of syrup and roll kachori around to let the syrup spread.Do not over fry. 2.Boil sugar and water adding a tbsp. 15.Make 5 to 6 such kachoris.Provided by: www.Deep fry in hot oil till a light browning appears. Using water knead to a pliable dough.Org Method 1. 7.Allow to stand for half hour before serving. turning once. add all other ingredients. 3. Time required:2 hr. 5.Make a well in the centre. Crush and add the saffron. 13.Add enough water to make a soft pliable dough.Prick on both sides with a fork. 2. 14.FoolzParadize.Allow to dry on a clean cloth for 25-30 minutes.Drain and cool completely before storing. red chilli powder 1/2 tsp. 7.Divide dough also into 15 to 16 parts. omam seeds (ajwain) 1/2 tsp.Pour about half tbsp. heat ghee and fry on low flame till light brown. 12. place one mixture ball in the centre. 10. except oil to deep fry. 10.Mix them well in the flour.Mix ingredients for filling. 11. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. oil salt to taste oil to deep fry Method 1. 6. diameter). 41.Make 15 to 16 flattish balls of the mixture. of milk to clear the syrup. 8. Keep aside 4. 5. 4.Mix both flours together.Roll one part into a puri. Shelf life: 10 days . 2cm. cumin seeds 1 tbsp.Repeat for remaining kachoris. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . Keep aside.Pull up all the sides to seal the mixture and press in centre. make a hole in the centre of each (approx. 6. 8. 3.Divide dough to make small (4" diameter) thin rounds.When slightly cool. 9. 32 .Boil till the syrup is slightly sticky between the fingers.Cover with a wet cloth. Serves:15 helpings . The mixture should be soft and crumbly. coriander very finely chopped 1 tbsp.Mix ingredients for cover. 9.
sugar and ghee together till sugar dissolves.Mix the cardamom powder and ghee in the flour. dry containers. 3. Keep aside on a dry cloth for 1 hour. 20 parts.Roll into chappatis 1/3" thick. 5. 3. ghee ghee to deep fry Method 1.Divide dough into 4 parts.The dough should be stiff but pliable. 33 . 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.Drain well and keep aside till cool.Cut with a cookie cutter or knife into small diamond shapes.Break into approx. 2. 8.Org Making time: 30 minutes Makes: 25-30 pieces 42. 7. 5.Heat the water and jaggery till all of it dissolves in the water. 4.Knead the flour with the jaggery water. 43.Store in clean. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. Makes: 2 1/2 cups. 6.Knead each with palm and roll into 4" rounds.Add maida and knead into a soft pliable dough.Provided by: www. cardamom powder 1 tbsp.Warm the water.Lift with spatula and loosen. 7.Deep fry in hot ghee over slow flame till light golden brown. 2. Making time: 45 minutes. 6.Strain and cool a bit. 9.FoolzParadize. 4.
7. For filling : 1. poppy seeds (khuskhus) 1 tsp. 12.Make many tiny slits with knife or fork on each on both sides.Drain and cool for a while.Deep fry in hot ghee on low till light brown on both sides. Note: You may use a karanjia mould for filling them if available.Cool and break in fine crumbs with fingers.Add enough water to make soft pliable dough. 1.The khajas will become crisper and harder as they cool. 8.Make all in t he same way. 10.Make small (4 ") rounds.Check for sweetness. filling in one half of round . 9. Making time: 1 hour. 5.Roast coconut flakes lightly. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. 4. 34 .Mix flour and ghee well. 3. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.Provided by: www. 2.Keep aside. 3. 13. 5. Making time: 45 minutes Makes: 20-25 pieces 44.Roast khoya to a light pink by stirring continuously over low heat.Drain and cool completely before storing. 2. not too thin not too thick .Mix all other ingredients.Keep them aside on a clean cloth for an hour or so to dry a bit. sealing in the mixture. cardamon powder 1 tbsp.Place 1 tsp. 4.Deep fry in hot ghee on low flame till light golden in colour.Dry on clean cloth for 30 minutes. 6. 3. 11. 2.FoolzParadize. Cool.Org 8.Seal edges by twisting or pressing together .Fold over the other half.Store in airtight container after cooling completely. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp.
Heat ghee.FoolzParadize. 3. Add a tbsp. Add plenty of water and methi seeds.Store in airtight container. 35 . of milk to bring up the scum. Making time: 30 minutes. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. 12. 7. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps.Pour back remaining batter and wipe spoon.Org Makes: 13 to 15 pieces.Keep aide.Remove scum and boil liquid till the syrup is sticky between the fingers. 46. 13. 9.Boil the sugar and water together. 11. ghee or oil as preferred water for grinding Method Wash the rices and dal together. pour some batter on the spoon. Makes: 3 cups approx. 45. which should not be too thin. 10. 4. A little practice and it is very easy.Provided by: www.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. almonds and mix gently.Cool completely and loosen the boondi with finger till each droplet separates.The batter should evenly coat the back of a spoon when dipped i n it.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. Keep for 3-4 minutes before draining from the syrup. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. add cardamom powder. 8. hold perforated spoon a little above the hot ghee. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. 2. 6. but keep warm for use.Spread on a wide plate. 5.Drain and put into the syrup.Stir the boondis in the ghee gently and fry till crisp but not brown.
Rawa -like grains should be felt in the batter. Heat griddle and pour 1 large spoon of batter on it. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Beat the curds well. Add soda bicarb and salt and mix well.12 thin dosas Shelflife: Fresh only. spread with the back of the spoon to a thin round. Add to the batter. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong.) over dosa. Heat the iron griddle or non-stick tawa well.Provided by: www. salt to taste Keep aside for 20 . Put some oil (1/2 tsp. 47. 48. ginger grated Roll the dosa in a three-fold cylinder. Remove with spatula when crisp. Keep aside in a warm place for 8-10 hours. Rewash the rice by draining the water 2-3 times. udad dal 2 tbsp. Texture: Thin with polka sized holes. curds 36 . soda bicarb 2-2 ½ cups buttermilk 1 tsp. channa. oil 1/8 tsp. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. of ghee or oil over it. Makes: 10 .Org Allow to soak for 7-8 hours or overnight.FoolzParadize. oil to shallow fry Serve hot with onion and/or coconut chutneys. Add more buttermilk if necessary. Spread by gently rotating the griddle. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. Pour a spoonful of batter in the centre. foldable. not too crisp.30 minutes. Serve hot with chutney and / or sambar. Pour a tsp. Grind to a paste. The batter should be relatively thin. add more water if required. Lift with a spatula as for basic dosa.
Serve hot with chutney.Org 1/2 tsp. Spread chutney spread over dosa. spread with the back of the spoon to a thin round. Texture: Light and thin. Mix well till fluffy and light. Pour a tsp. 37 . Grind to a paste. Heat the iron griddle or non-stick tawa well. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. Place a tbsp. 1 cup parboiled rice. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. pour batter and make as for plain dosas. The consistency of the batter should be enough to thickly coat on a spoon when dipped. masala in the centre.FoolzParadize. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Beat the curds well. Soak in plenty of water and keep aside for 5-6 hours. add more water if required. Masala Dosa Ingredients: 1 cup plain rice. Fold into triangle to cover masala. Allow to soak for 7-8 hours or overnight. Pour a spoonful of batter in the centre. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Add plenty of water and methi seeds. Make thin or thick as desired. 10-12 tsps. salt. 49. 1/4 cup white udad dal.Provided by: www. of ghee or oil over it. 1/2 tsp. Keep aside for 3-4 hours before making dosas. soda bicsarb 2 tbsp. Rewash the rice by draining the water 2-3 times. Add the curds. Keep aside in a warm place for 8-10 hours. Add to the batter. foldable but crisp. soda and oil.Mix both batters. Heat griddle.
51. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. chopped coriander 8-10 cashews halved 1/2 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. Chop green chillies. Add turmeric. cumin & mustard seeds 2 tbsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. turmeric salt to taste Chop potatoes coarsely. Fry till tender. coriander. 1 tbsp. Use very little water.FoolzParadize. 50. chopped coriander 1 tsp. Add dal. cumin seeds 38 . salt. Add chillies and onions. Heat oil. oil 1/4 tsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. oil. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp.Org Remove with spatula when crisp. Serve hot with chutney and/or sambar. add cashews and brown lightly. each udad dal. potatoes. sugar 1 tsp. ginger grated 1 tsp. ghee 1 tsp. Mix well. seeds and splutter.Provided by: www. garlic crushed 1 lemon (juice extracted) 2 tbsp.
Keep aside. or wet again. Add chopped coriander and pour hot over the channa. Chop remaining tomatoes and onions fine. Cool about 5 tbsp. coriander. Add ginger-garlic and fry for a minute. Make sure the cloth does not dry up. onion and fry till tender. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. Add and mix in curds and oil. Fry in hot oil. Take fistful of dough. Add enough milk to knead into a soft pliable dough. Till very light golden in colour. Add drained channa and 2 cup water which was drained from channa. In a mixie. blend together 1/2 tomato. Add chopped tomatoes. each cinnamon . Simmer for 7-8 minutes till gravy thickens. butter or oil 1/2 tsp. Roll into 1/4" thick 5" diameter round.5 39 . Add cumin seeds to splutter. Pressure cook till done. salt and soda. 6-7 whistles). Add channa-paste. teapouch and bay leaves. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Take in serving dish. fry further 3-4 minutes. Stir in seasoning gently. Serve hot with hot channa and slices of onions and lemon. cooled channa and 1/2 tbsp. Cover with a wet cloth. (approx. Add all dry masala except cinnamon-clove powder. Turning only once. curds 2 tbsp. each garam masala. Stir and fry till oil separates. red chilli powder 1/2 tsp. Method for Channa Put the soaked. Keep aside for 5-6 hours. Squeeze lemon over channa. turmeric powder 1/4 tsp.clove powder. Heat ghee in a small sauce pan. channa for grinding. Making time :. Add the chillies and cinnamon-clove powder.FoolzParadize. Stir and bring to boil. Heat oil in a large skillet. Knead dough again. 1 onion.Org Dry masalas :1 tsp. Repeat for all. washed channa in a cooked with enough water.30 mins (excluding pressure cooking) Serves .Provided by: www.
in between. beans. Serve hot with bhaji. Bring to boil. For Pavs Slit pavs horizontally leaving one edge attached. butter 2 tsp. chilli powder. Add pavbhaji masala . Making time : 30 mins. Heat butter in a pan. cauliflower. pavbhaji masala 1 1/2 tsp. pressure cooking time) Serve : 4 (2 pavs each) 53. (excl. Mash them coarsely after draining. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. stirring and mashing pieces with masala. potota. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. Add ginger-garlice. garlic crushed juice of 1/2 lemon.) 1/2 cup shelled peas 2 tbsp.Provided by: www. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. Add lemon juice. To Garnish 1 tbsp. a piece of lemon and chopped onion. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. onion. tomatoes. turmeric. chilli powder 1/4 tsp. each ginger grated. salt. carrots. etc. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp.Org 52. turmeric powder 1/2 tsp. sugar and fry further 2-3 minutes. capsicum. Simmer till gravy is thick. Fry for 2-3 minutes till very soft.FoolzParadize. Vegetable Pie 40 . bottle gourds. (To open like a book). Garnish with chopped coriander and a block of butter. stir.
Bake for 8-10 mins. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Add all other ingredients except cream.Org Ingredients 2 cups plain flour (maida) 100 gms. Do not over knead. Chill dough for 15 mins. with light hand mix the dough into a lump. Heat oil in a skillet. curry masala (or garam masala) 1 tbsp. Cook for 4-5 mins. Pour and spread the filling in the shell. Prick with a fork all over. in a plastic bag. Stirring occasionally. peas. red chilli powder 1/2 tsp. Roll dough into 4" thick round. ginger. Place over a greased pie plate. add the grated vegetables and chillies. cream 1 tsp. spinach. Finely chop green chillies. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. Keep aside. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. or till light brown. potatoes. cauliflower etc. onion. Chope and boil other vegetables.. Cook till the water evaporates and curry is thick. Sprinkle a little cornflour over the crust. beans. carrot. corn flour salt to taste Method Sieve together flour and salt. Mix with fork till mixture is crumbly. Quickly. Add chilled butter. Slice and serve warm. in pre-heated oven. chilled butter 1/2 tsp. Sprinkle chilled water over it. Bake in a pre-heated o ven for 12 mins. Filling Grate tomato.Provided by: www. Pour cream all over.FoolzParadize. 54. oil 1/2 tsp.
Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Sprinkle a few drops water if too dry. Stir and fry onions till tender. After 15 minutes loosen the poha gently. Add onion. Serve hot with freshly brewed coffee. Wash poha till clean. chillies and curry leaves.FoolzParadize. and break lumps with fingers. add seeds and then potatoes. Take off fire. 42 . Bhel 1 1/2 cups puffed rice 1 onion 1 tomato 1 small boiled p eeled potato 1/2 tbsp coriander leaves 1/2 cup fine sev 1/4 cup parboiled moong sprouts -. Save some coconut and coriander leaves for garnishing. Sprinkle some sev and coriander to garnish. Mix well. Drain water sprinkle a handful of clear water and keep aside. In a heavy saucepan. In a large mixing bowl. Add poha and all other ingredients.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. and all ingredients except 1/4 the coriander and sev. Adjust taste and salt.Provided by: www. Stir for 2-3 minutes. Spoon into individual bowls. Mix very well. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Stir gently every now and then. heat oil. add puffed rice. Transfer to serving dish and garnish with coriander and coconut. Serve immediately. Return to low flame till hot.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. Adjust salt and lime as per taste.optional 1 tsp roasted peanuts -.
Take naan sized dough and make a ball. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Add butter curds. Serve hot with desired vegetables. oil and crumble with fingers. Apply water on the top part with hands Invert naan and stick to griddle. Cover with another plate and keep aside for 5 .Provided by: www.bicarb) warm milk for kneading. Invert griddle and roast over gas flame (or if available a barb. Break of piece. add milk a little at a time. Heat griddle (tawa) place on tawa and dry one side.que coalfire). Cover with wet muslin cloth. When does is like course crumbs. 57. Roll to a thickish roti (4-5 mm thick). It will fall off when done. Knead dough lightly. 58. till a soft pliable dough is formed. METHOD Sieve together dry ingredients into a large rimmed plate. 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 .6 hours. 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 . Place on a pre-warmed griddle (tawa). Serve hot with a blob of butter on it. Wet upper side with water and invert. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). the size of a medium potato and roll into a thick triangle. Knead slightly stiff dough cover and keep for 2 hours.FoolzParadize. using dry dough if required.Org 56.
2. Simple Potato Cake Ingredients 3 large potatoes 44 . grated cheese Method 1.Brush all over with a bit of butter.Coat the roll with grated cheese by rolling in it. chilli.Mix the salt. 7. crushed red chilli salt to taste 1 tbsp. cover with wet cloth. 9. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff. 6. Roll to 3-4 mm thickness. feels difficult. with help of tongs. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. butter softened 2 flakes garlic crushed 1/2 tsp. Cover rolls with a moist cloth. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. garlic in the butter. 4. 59. Phulka also may be done similarly if puffing with cloth. adding all above ingredients. 5.Provided by: www.FoolzParadize. 3.Roll one slice tightly from end to end. Remove toothpicks before baking.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. Break off bits and make small potato sized balls.Serve hot with ketchup.Apply on all slices generously.Roll the bread flat with the help of a rolling pin. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. 10. Note: If you have trouble keep the rolls in place when raw. 8.Place in the refrigerator for 30 minutes.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. secure them with toothpicks before placing in the fridge.Repeat for all slices.
Stir fry for 3-4 minutes. milk. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced.Heat butter.Do not peel potatoes. chillies.Add salt to taste. 13. 9. 2.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. 5. 6. 10.Drain the boiled vegetables.Pour the mixture all over evenly.Heat a thick nonstick pan about 5" diameter. Apply 1 tsp.Flip on serving plate and make sections with a knife. plain flour Method 1. potato. sesame seeds 1/2 tsp. add some more bread crumbs. Making time: 40 minutes 61. 14.Sprinkle fresh ground pepper.) 1 tomato sliced 1/2 coconut grated 1/2 tsp.Blend together. 2. 11. cloves in mixie. salt and simmer on low till bottom is golden brown. 3. 3. 5. 8.FoolzParadize. ginger grated 1/2 tsp. beans. allow to splutter. 45 . instead if roasting.Serve hot and crisp. 7.Let other side become golden brown too. boiled (use carrot. 12. peas.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. keep stock aside. 15.Add ginger.Deseed capsicum and slice into thin rounds 4. Top with capsicum. Level to cover all the potatoes. cinnamon. butter Method 1. Variation: Bake the same if desired. sesame seeds. add seeds. mustard seeds 1/2 tsp. garlic crushed 3 green chillies 1 tbsp. flour and chilli.The potatoes will turn out best if boiled and refrigerated overnight before using.Arrange potatoes to cover the pan. on bottom of pan. crumbs. coconut. each cumin.Let in the remaining butter around the edges to seep down. 4.Add vegetables except tomatoes. cauliflower. 6. Slice into thin rounds or grate coarsely.If mixture feels thin. and roast the other side.Provided by: www.Flip over very carefully with a wide sharp spatula. etc.Meanwhile mix cheese. garlic and paste. red chilli powder salt to taste 1 tsp.
Serve hot with parathas or chappatis. Fry this in oil till golden brown. simmer for 5 minutes.Grind the other onion and the garlic flakes to a fine paste.Serve hot with rice or rotis. 9.tomatoes and cook till gravy is thick.Provided by: www. 1 table spoon at a time. 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. 4. Cover.6-7 tbsps Cummin seeds .Org 7. 4. 2.5 medium sized Garlic . 7. 3. 3.Dissolve the sugar in the water and heat it.150-200 gms Salt to taste Garam Masala.Let boil for a minute or two.Reduce the heat and add 2 teaspoons of ghee. 46 . 8. 5. Add some water if necessary. 8. 5. Geera Powder.FoolzParadize. Making time: 20 minutes.2-3 flakes Cooking oil .1 tbsp Paneer .Cut 4 of the onions finely and saute them till transparent. 9. 6.Keep stirring till you get a thread consistency. Makes: 2 servings 62. then you will able to pull it out like a thread).Add this paste to the sauted onions.Cook the spinach in water.Drain the water and then make puree of the spinach leaves. Chilli Powder Method 1. (If the syrup has reached the required consistency.Add salt.500 gms Onions . Also add the puree and the spice powders. chilli powder. 2. 63. Palak Paneer Ingredients Spinach .Remove all the lumps in the chick-pea flour and add it to the syrup.Add 1/2 cup stock.Add this paneer to the prepared palak.You can check for this by feeling the syrup between your fore-finger and thumb.Cut the paneer to cubes of desired size (preferably not too small).
Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 .Continue to stir and keep adding ghee 1tsp.Repeat procedure 2 till you finish all of the besan. 65.Let the paste cook till the oil seperates. 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.Take the shredded Cabbage in a bowl.Switch off the flame add the Kofta's & Cover till Serving. Also.Org 6.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. till the flour and ghee has completely blended with the syrup. the whole mixture becomes porous and starts leaving the edges of the vessel.Stir. 4. add flour & make small round balls with the same. At one point. Cooking time: 45 minutes. Do not remove the excess ghee.Before serving garnish with fresh coriader leaves.At this point. 6. at a time till the mixture changes color and texture. 2.Can add little water if the paste is too thick. Carefully remove each piece and arrange on the serving tray. 7. 5.Allow it to cool for 10 minutes. Yield: 40 medium sized pieces. 9.Provided by: www. 10.Deep fry the balls in the hot oil & keep aside 3. 8. salt according to taste & little bit of sugar. 7. cut it into desired shape and wait for another 10 minutes. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Then.FoolzParadize. you will obs erve that the mixture is not able to absorb any more ghee. 64.
grated coconut. tamarind paste.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. 3.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. 8.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb.Soak tur dal over night. asafotida & salt mix it thoroughly. 4. add the ground paste to the fried pineapple and fry further 10 mins. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). chopped 3tb.Later on. Then wash it thoroughly.Add salt according to taste 7.In the meantime. urad dhal. 5. 4. 2. 5.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.Serve hot with rice dishes.Then make small koftas (balls) with the mixture pressure cook for 15 min. 66. channa dhal. 6. 3. corrinder leaves.Remove kadai from the heat. keep oil in a kadai and let it heat for a minute.FoolzParadize. cumin seeds. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles.Dry fry sesame seeds.Grind the fried ingredients with green chillies. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Then add chopped chillies.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. chick peas. 48 .Grind it coarsly. Then put mustard seeds and turmeric powder and allow mustard seeds to pop.Provided by: www.
Pour 2 .1 cup Water .Garnish with finely chopped coriander leaves.3 tbsp of oil in kadai.2 tbsps Finely chopped coriander leaves Method 1.FoolzParadize. 2. 3.Take the brinjal slit it in 4. Put small piece of jaggery to taste if required. add the brinjals also.Add little water to the brinjal. do not add water.Cook the rice in the quantity of water mentioned above. Chilli powder. Then. 7. 5. 2.Serve hot. 7. 49 . If u cut the brinjals too fine. Do not overcook.Take all the ingredients grind it at once in mixer.Cut the brinjal & onions to not very fine pieces. 5. cook it. 4. 6. Your tikha brinjal masala is ready 68. they will get mashed up and will lose their taste. heat it and then put the stuffed brinjal. put the mixture in the pan.Add 2 tbsp of oil in pan and heat it.2-3 medium sized Coriander powder. 4.Fry the mixture properly.Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up.Org 67. Vaangi Baath (Brinjal Rice) Ingredients Brinjal .Let it cook for 15-20 minutes. 6. Take of the pan fromstove and let it cool.Saute the onions till they get transparent.300 gms Onions . fill the mixture in the brinjal.Provided by: www. Salt to taste Rice .Add the spice powders and saute the curry for 4-5 minutes. Tikha Baigan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Method 1. 3.2 1/2 cups Cooking oil .
Finely cut all the above said vegetables. 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.Smash them & keep it aside (if there is any excess waterin the cooked 50 . (you can use either breads crumbs) Method 1. corriander powder and some corriander leaves for taste. Method 1.If you prefer onions you can put 1/2 onion cut into small pieces. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them.Org 69. Bread Besan Bajji Ingredients 4 Slices of bread 1 cup of channa dal 1 spoon chilli powder 1/4 spoon corriander powder salt to taste. 3. 2. turmeric powder & salt.Serve them with some hot sauce or ketchep.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. Oil for frying.FoolzParadize.Provided by: www. chilli.Make the paste of channa dal by adding some water and mix salt. 70. 2. 3. 4.Wash & Pressure-cook with little bit of water.
Take a pot and mix evaporated milk. Chilly chutney 71. Mix all the ingredients together except ghee.Put into a air sealed container and put in the freezer for 4 hours. cardamom powder.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. 6. 5. condensed milk and wipped cream with the hand grinder (mixer grinder) 2.Then add the smashed vegetables & fry till it gets thickened. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. Wait to cool. Then add ghee. 51 .Heat one tablespoon of oil. Apple.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. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. Remove from the stove top & decorate with nuts of your choice. 4. 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. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.Provided by: www. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.FoolzParadize.Org vegetables just drain). 8.Now mix pis ta and saforn in it 3.Fry onions till it turns into brown & add the grounded paste. 7. 72. Note: It will taste authentic with falooda. Just fry for few seconds.
Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.remaining curry leaves. add coriander leaves. Add turmeric. add water and rice and cook until well done.5 tsp.5 cups Coriander Leaves -.4 Black Pepper Corns -. Meanwhile in a skillet.2 tbsp.0.Provided by: www.8 Turmeric Powder -. Stir well. Remove from heat and in a wide.5 Green Chile -.FoolzParadize. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.0. Note: You can adjust the amount of tamarind extract according to your taste. Split Bengal Gram -. Mix thoroughly. 52 . pepper corns and peanuts. Peanuts -.1 tbsp.5 tsp.3 cups Tamarind Extract -.20 Sesame Seeds -. heat remaining oil on low heat. Remove from heat. To this add black mustard seeds.5 cup Water -.0. sliced green chiles and tamarind extract. When the bengal gram turns light brown.5 tbsp.0. Oil -. Dried Red Chile -. (powdered) Asafoetida -. asafoetida.1 bunch Curry Leaves -. Serve with Verusanagapappu Pacchadi or plain yoghurt. split bengal gram. red chile.0. Keep it aside. Salt to taste In a large bowl. large bowl spread out the rice.5 cup Mustard Seeds -.5 tsp.
coriander leaves. 53 .1/8 tsp. (Remember to stir frequently.10 Coriander Leaves -.1 cup Chopped French Beans. Cauliflower.2 cups Grated Fresh Coconut -.4 tsp. salt. do not discard it). Cooking oil -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.1/8 tsp.1 tsp. sugar. In a blender.1/8 tsp. (If there is any water left in the pot.1 cup Curry Leaves -. Drumstick*.3 cups (mixed together) Green Chilies -. Mustard -. Remove from heat and keep aside.Org 73. turmeric. Keep aside.1 tsp.FoolzParadize. Asafoetida -. Bell Pepper.1/2 cup Dried Red Chilies -. Split Black Gram -. grated coconut. blend yogurt. Pour this mixture into the pot containing the vegetables and keep it on medium heat.4 (medium sized) Plain Yoghurt -. a cup of water until well mixed.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. as yogurt tends to stick to the bottom of the pot). Add the green chilies sliced lengthwise and simmer the contents for ten minutes. Turmeric -. Potato -. cumin.2 Sugar -.Provided by: www. Cumin -.
Milagu Kuzhambu coriander seeds .cubed turmeric powder .asafoetida Fry the above ingredients in alittle ghee.Provided by: www.FoolzParadize. coconut) coconut for garnish . Eggplant. puri. Paruppu Thogaiyal toor dal . 76. Remove from heat. *If drumstick is not available. Cook for a minute or two. Side dish . pita.Org In a wide skillet heat oil on medium. 75.a few salt to taste oil . paratha. you can add some other vegetable. add salt and grated coconut and grind.1 tablespoon black pepper . add water and heat until the raw smell is gone. or as a side dish to curd rice.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it.1/2 teaspoon mustard seeds .1/4 teaspoon coconut. 74. grated .1 gram dal . black gram and curry leaves.2 spoons whole red peppers .This can be mixed with rice and served along with paruppu thogaiyal.1 teaspoon cumin seeds . add asafoetida.1 teaspoon chili powder . is not advised because it becomes bitter when boiled in water. however. When oil is hot add dry red peppers and fry for one minute.1 teaspoon 54 .1/2 cup (may substitute des. Then add mustard seeds.2 spoons(fry first) toor dal .1/4 teaspoon urad dal . Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . When the mustard seeds pop.1 whole red peppers .Mix this paste with tamarind juice. Immediately add the vegetables and sauce from the pot.1/4 teaspoon curry leaves . Goes well with plain white rice.2 spoons whole black peppers .
Drain and cook the plantains with the remaining turmeric and salt. 78. heat the oil and pop the mustard seeds.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan. cumin seeds . add moong dal and steam it in pressure cooker. Aviyal Vegetables . Pour 3 spoons of oil 55 . cooked rice Soak the washed rice for 3 to 4 hours.Add curry leaves. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing. add curry leaves and 1/2 spoon coconut oil. Meanwhile. beetroot Cut any of the vegetables into small pieces. Add this mixture to the erisherry and mix in the curry leaves.each 1 spoon asafoetida . Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Grind the coconut well with cumin and add to the cooked plantains. Mix your ground rice. 80. carrots.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. whole black peppers. 79. potatoes.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. Poricha Koottu toor dal. sesame seeds .. 77. brinjal.1/4 spoon Slightly roast the above without oil and grind into fine powder.You can add a little coconut milk to adjust the consistency. Grind the coconut to a milky emulsion. coriander seeds. Use a cast iron pan and use the same technique that one uses for pancakes.Provided by: www. When cooked. green peas Cut the vegetables into long pieces and steam in pressure cooker. urud dal.Wash and drain. Mix separately 1 teaspoonful of yeast . fenugreek seeds. beans. cabbage.Plantain. '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. Add sugar and salt as your taste dictates.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. 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. Vegetables . Grind the soaked rice in a blender with just enough water so that the ground material will be thick.Snake gourd.Add this to thick curd.Add cooked vegetables. Grind grated coconut and green hot chillies and salt. Add the urad dal and the coconut reserved for garnish and stir till browned.each 1 teaspoon 1 whole red pepper. Let it simmer.(This will be called KURUKKU). mix well and heat for sometime. grated coconut (fry last) Fry the above ingredients in little ghee.FoolzParadize.Add splattered mustard seeds. grind and keep it aside.Add the ground mixture to this and heat for a little while to mix uniformly. drumstick.
Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) .Add this to the poickle and mix. 84. 83.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.Take oil and add mustard seeds. 85. and cumun seeds.1 large Grated coconut .Cut the tomato into medium sized pieces.1 cup Mix well and heat in a fry pan until it becomes soft.1 cup Sugar . Lime pickle Fresh lime(large size.Add salt.(Preseve the juice while cutting). asafoetida .3 cups Grated coconut .Store in refrigerator.Add this to cooked dal-rice. 7-cup sweet Milk . add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.4 spoons.Cut green chillies and ginger into fine pieces.FoolzParadize. Add tamarind juice to this and bring it to boil.to taste Wash fresh coriander leaves and pick the leaves from the stem. curry leaves and mix well.Take some ghee in a fry pan and add whole black peppers. Next day.red chilli powder .Add salt and heat with constant stirring until the mixture becomes thick.Add some ghee while serving.1 cup gram flour .a pinch Salt .2 tamarind . VenPongal Mix rice and moong dal in the ratio 1:1.Add salt. Ginger Pickle Grate ginger finely. add fenugreek seed powder an asafoetida. 81.1 cup Ghee .1 cup Tomato . 82.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.4 spoons. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Add 3 times water and steam until it is overcooked.1/2 spoon and mix well. thin skin.Store in refrigerator. ripe) .When it splatters.Add the other ingredients and grind it in the blender into 56 .1/2 cup green chillies .Org in a fry pan and add some gram dal and whole red peppers and fry slightly.6 Cut into medium pieces.Provided by: www. Next day add 1/4 cup of sesame oil and leave it aside.
Beans. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. 86. 88. coconut pieces.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. Rasam Powder Whole black peppers .Org a thick paste.Add the ground paste and fry till the raw smell dissappears.FoolzParadize. add salt and asafoetida and grind into a very fine powder.1 Toor Dal . garam masala powder and ground cinnamon(a pinch).Add thnis to thick curd and keep it aside.Drop this carefuly into boiling oil and fry till it turns golden brown.When it splatters.1/2 Cumin seeds . Vegetable Cutlet Vegetables-Potato. Heat 3 spoons oil in a fry pan.5 Roast the above without oil.Add fresh coriander leaves.1 toor dal or Pottu kadalai .Deep fry the balls until they turn golden brown. add mustard seeds. boondi.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.Grind into a thick paste. Side dish : Tomato ketchup 89. and asafoetida.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa. red chilli powder. 57 .Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Provided by: www. Add salt.1/2 coriander seeds . Carrots. black whole peppers.green peas. Add grated onions. Paruppu podi gram dal .Splatter with mustard and asafoetida.1 whole red peppers . add urud dal. salt. Take some rice flour and add water to make it into a slightly watery juice.Knead the mixture tightly. 87. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.
Org 90.25 g asafoetida . peas. 92. Add chopped ingredients and fry until onions are brown. Remove from heat. coriander leaves. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . Next fry it in hot oil.1/4 kg Coriander seeds .200 g whole black peppers . Bonda with mashed potato Ingredients: -----------1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: ------The filling is prepared as follows: ----------------------------------Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. add lemon juice and let cool. 3 Tbsp of oil.1/4 kg Toor Dal . the baking powder and mix thoroughly After the batter is prepared. make small balls out of the filling and roll them in the batter.200 g Gram dal . 91.Provided by: www. 3/4 cup water. Finely chop ginger.FoolzParadize. chilies. Add carrots.a pinch Dry the above ingredients and grind into a nice powder. Add potato (now mashed) and fry for 5 minutes. 1/2 tsp salt. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. You will get about 20-30 small bondas. and onion. The batter is prepared as follows: ---------------------------------Combine gram flour. Sambar powder Whole red peppers . Heat oil (about 5 Tbsp) and add mustard seeds.
93. Let it soak till ready to serve. 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. If you are using canned or frozen vegetables skip the above step. More Kozhambhu Ingredients Yogurt 32 oz. Squeeze out water from the vada and add yogurt. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Let the vegetables + turmeric powder cook. Add onions and green chilies and fry till onions turn brown.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. wash and soak in water for 4 hours. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown. salt and wait until cooked. Add vegetables and fry for about 3 minutes. Drop in water. 59 .) 94.Provided by: www.FoolzParadize. Add salt and start heating oil. Add garlic + ginger paste and fry for a minute or so. Add cinnamon. Add Water (about a cup or two). cloves and cardamom and fry for 2-3 minutes. khus-khus. Beat yogurt with milk. (Note: Cook on low heat. Serve. Add spice according to taste. Add coconut paste.
Heat oil. and heat on low until consistent texture is achieved. Stir in rice powder. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. 95. Turmeric pinch Hing 1 tsp. Add turmeric and bring to a boil.FoolzParadize. Cumin seeds. Red Chili powder 1 tsp. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Rice or rice powder 1 tsp. Thicken the Half and Half by simmering over low heat for a long time. Chana Daal. Ras Malai Ingredients Ricotta Cheese 2 lb.ened and turned a pale brown. Chili powder 5 tsp. Heat oil and mustard seeds and add to the mixture.Org Coriander seeds 2 tsp. Red Chili in a little oil. This is best done in a microwave. Chana Daal 1 tsp. Methi 1 tsp. Half and Half 2 qts. Cumin seeds 2 tsp. if a 60 . The cheese should have hard. turmeric. Preparation Cut lemons into small pieces and remove the seeds.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. Add chili powder. and asafoetida.) Preparation Mix 1. Add salt and keep for about 12 hours.Provided by: www. Mix thoroughly. 96. Spread this mixture over the lemons. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Salt 2 tsp. Coconut (grated) 2 tsp. Grind the mixture with the coconut and add to the beaten yogurt. mustard seeds. Oil 5 tbsp. Rose Water To taste (opt. Mustard 1 tsp. and methi.
vanilla and rose water (and any other flavouring that you may want) to the Half and Half. chana dal. Cool for a few hours in the fridge. cardamon pods. do it over low heat and stir frequently. bay leaf. slit into two (add more for spice) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. When they start to pop throw in red chillies. 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. soaked one large onion.Provided by: www. Heat for a few minutes.Org microwave is not available. 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. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. 61 . salt to taste and jaggery. asafoetida and curry leaves. Add the remaining 0. You can add a little fresh water each time to extract the pulp. When you have a about a small bowl full. 97. about five) 2 ripe tomatoes.FoolzParadize. season with mustard seeds first.nal volume. diced 6 hot green chilles.5 cup sugar. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. Warm oil. set aside. 98. When dal turns red. a pinch turmeric. After the cheese has been baked. add the green chillies and fry. chopped (if using little ones in a bag. Heat oil. add mustard seeds. add tamarind extract carefully. cut it into 1 inch squares and add to the hot thickened half and half. Add this at the end to the pulikacchal Mix well so there are no lumps. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. Throw in the ginger. chillies. when popping add curry leaves. Thicken until the volume drops to around half of the origi.
Now add the coconut paste and its water. thin it out somewhat and have it as katirikka sambar. add eggplant to tamarind water. salt and garlic.onion gotsu.FoolzParadize. Variations: You can throw in a handful of chick peas from a can into this. Set on stove. Throw in the turmeric. salt and let cook until eggplant is done but has not lost its shape. Remove from heat.Org onions and fry till onions become transcluscent. Add a little water if blade gets stuck. dark red remove fromheat and let cool. Season with spluttering mustard seeds and curry leaves. 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. 99. Remove from jar and wash it out with water and save this. in which case you should not cook until mashed. Alternately. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Keep on low heat till it starts to simmer a little. coriander seeds. In about a cup of water dissolve the tamcon paste. add 3 tbsp water and grind slowly into paste. In a pan with very little oil roast red chillies. Throw into blender with coconut. Mash cooked dal with a spoon until blended and add to cooked eggplant. 100. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Remove a trifle before it gets fully done. you can make the cooked dal with half toor and half chana dal. a little turmeric. Add more chillies if necessary.Provided by: www. Add toma toes and eggplant and fry for another five minutes. chana dal and asafoetida. If using tamarind paste add a cup and half of water. 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 . Take off heat. or pour equal quantity of extract from fresh pulp.
curry leaves. mustard.Provided by: www. Add a little more water if not semi. In a separate pan season with mustard. Add the dal. Warm ghee and roast cashews until a golden. urad dal. salt turmeric and pepper added on low heat until plantanos get really done. Add turmeric and let it simmer. 63 . turmeric and salt. Pour seasoning on top. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. Mix well and reheat a till it begins to simmer. 1 red chilli. Cook with water well above level of veggies. urad dal. curry leaves and fry remaining grated coconut until a reddish brown. Throw in cumin seeds. Mix well. curry leaves. Takes about 25 mins or so. cracked pepper. tamarind. red chillies and peppercorns until well roasted. saute cut bitter gourd and green chillies. in another pan sprinkle a little oil and fry coriander seeds. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. salt to taste mustard seeds. stir a min or two and then grind in a blender.solid. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews.Org 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. Add a little tomato paste if handy for color. 101. Add the ginger. Grind half the fresh coconut and add to cooked plaintanos. Take off stove. Let simmer until bitter gourd are tender. Add water to one inch above level of rice. While bitter gourd are cooking. Add 2 cups water. salt to taste. remove carefully and set aside. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. urad dal. turmeric. Add coconut. In a little oil. Blend in cocunut paste into the bitter gourd-tamarind mixture. Add chickpeas and jaggery/sugar. 102.FoolzParadize. salt to taste. Pour this onto the plaintainos and ericheri is ready. When done remove from heat.
Deep fry in crisco or oil on low fire till a med brown. Grind coriander seeds and cumin seeds and set aside. peppercorns and cardamom seeds and set aside. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown. 104. Badusha Ingredients 2 cups bisquick. Add fennel seeds and ginger and fry. Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap. Dip in syrup by pushing it deep down. Make a dough with bisquick and sour cream.FoolzParadize. 1 cup water Preparation Make one thread consistency syrup with sugar and water. remove and set aside.Provided by: www. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. In oil sprinkle heeng and add red chilies and then green chilies. sour cream. then add the other things. Can place a walnut or pecan in the center immediately after dipping. Add spinach and cook covered. 64 .Org 103. Fry everything in oil and then add water and potatoes till tender. Then grind cloves. 2 cups sugar. 105.
108. 107. Add coriander powder. Add the blended paste. along with the tamarind and the coconut. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. Goes very well with plain rice or chapati. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . washed and chopped 1 small onion. Fry till the tomatoes turn soft. sliced 4-5 green chillies.Org 106.FoolzParadize. Now add the spices(red chilli.cover and cook.Provided by: www. Fry for a minute and then add the tomatoes. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. Set aside. crushed 1 small piece ginger. chopped 1 tsp coconut(optional). Mint Chutney Ingredients 1 bunch mint leaves. Fry till the onion turns translucent and the garlic browns. chopped 3-4 cloves garlic. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. Then add peppers . garam masala. Blend this into a smooth paste. In oil fry onions. salt and hing and heat through. chili powder and then add tomatoes. turmeric. Tomato Chutney Ingredients 2 medium tomatoes. Heat the rest of the oil and add the chopped garlic and onion. add ginger and garlic. turmeric and dhania) and fry for half a minute. de-seeded 1 small onion. shredded 65 . minced finely 2 clovettes of garlic.
Provided by: www. Add this to the coconut and tomato and blend into a smooth paste. methi and red chillies. idli and plain rice. curry leaves. Can be refrigerated for about 1-2 days. 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. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. hing. Blend to a smooth paste using a little water.FoolzParadize.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. 109. Goes well with dosas. 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. 111. Fry till done. Moolangi Chutney 66 . 110. one by one. Coconut Chutney Ingredients 2 cups of fresh coconut. Add salt to taste.
add the garlic. drain and blend into a smooth paste.Provided by: www. Run the blender for about 3-4 secs. When it's almost smooth in texture. salt to taste and the grated radish. 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. Immediately add turmeric and fry for half a minute. green chillies and the ginger. Remove from the blender and season with mustard seeds and curry leaves. When they crackle add crushed curry leaves and hing.FoolzParadize. 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. Now add the ground paste and a little water. The radish and garlic should be about a qarter mashed up. Heat 4 tsp oil and add the mustard seeds. tamarind. peppercorns. Add the red chilli powder and fry.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. Open a small can of cubed pineapple and drain the juice from the fruit. 67 .Set aside. Now add the fruit pieces and fry for 5 minutes. dalia. 112.
Bhindi Gojju Ingredients 1 lb bhendi (okra).FoolzParadize. Bring to a boil and reduce heat. cut into thin rounds. Cook till the gavy thickens and you get a gojju consistency. roasted and powdered 2 tsps white sesame seeds. Set aside for 1/2 hr. Fry till done. Drain and set aside. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Remove from heat and add the hing. 115. 114. Fry in 3 tsp oil till well browned. Mix well and serve like a chutney with plain rice/dosa/chapati.Provided by: www.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. This method is used to reduce the bitterness of the vegetable. Now add all the raw dry powders and fry for 2 minutes. Cut them into large half-rounds. Add the fried gourd. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. When the mustard crackles. Add the fenugreek and sesame powders and mix well. minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds. Add salt to taste and enough water to cover the vegetable. Smear salt on them and place a heavy weight on them. jaggery and tamarind. Heat about 3 tsp oil and add the mustard and curry leaves. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Cut lengthwise and remove the seeds. add the minced onion and garlic. Now add the shrdded coconut and keep frying for 2 more minutes.
Fry till the mustard starts crackling. Eat with plain rice and dal. crushed finely(optional) 3-4 green chillies chopped finely 1 sprig curry leaves A pinch of hing Salt to taste Method Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside. Adjust salt if needed.FoolzParadize. to a smooth paste. Hot Mango Chutney Ingredients 3 large sweet mangoes. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. Take it from the fire. mash well and set aside to cool. green chilles. Blend together the rest of the ingredients with the mango without adding any water. 117. roasted 1/2 tsp coriander seeds. Add some water if the gojju is too thick.Provided by: www. 116. Add the buttermilk and salt to taste(remember that the okra is already salted). roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks.Org A small piece of ginger. Heat 2 tsp oil and add the mustard seeds. Add the fried bhendi and stir for 2 minutes. This chutney keeps well for over a week when properly stored in the fridge. pitted 1 tsp cumin seeds. Sweet Mango Chutney Ingredients 3 large mangoes. Remove from blender and store in an airtight container. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. curry leaves and the hing. Drain. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger.Mix well. ginger. slightly ripened 1 tsp lemon rind.
it should keep well for more than a week. Bottle when cool. Bring to a boil and boil till the juice is thick. Remove from heat and let it cool to room temperature. salt to taste. Heat the remaining oil and add the hing and mustard. Puli Inji Ingredients 2" piece of ginger 2 large balls of tamarind 12 cloves of garlic 3 red chillies 3 green chillies 1/2 tsp methi (fenugreek) seeds. lime rinds and lime juice. Soak the tamarind in some hot water and extract the juice. Put in the chopped ingredients and continue boiling. But if you are of the impatient kind. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. Chop the ginger. roasted finely 1 tsp mustard seeds. When the mustard crackles. Roast the methi. powdered masala. Bring to a boil on a low flame.Org 1 tsp mustard seeds A pinch of hing (asoefetida) Salt to taste 6 tsp cooking oil Method Peel the mango and cut it into small chunks. add the ginger and green chillies and fry for about 1-2 minutes. When the mustard crackles. Store in an airtight container. salt to taste and tamarind juice. 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. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. jaggery. go ahead and use the coffee grinder but make sure that the powder is a little coarse. 70 . saunf. If boiled and cooled well. Set aside. mash well and set aside. since no water is used in making this dish. Store it in airtight containers in the fridge. 118.FoolzParadize. Add the mango. In a pan.Provided by: www. cumin and coriander seeds and crush coarsely using a mortar and pestle. Drain. green chillies and remaining garlic. Put in the chopped ingredients. This is how powders are traditionally made. add the ground masala and fry till the masala turns color.
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. 120.Provided by: www. rice flour. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . Crush together the coconut. dissolved in milk 2-3 green onions (scallions). salad oil and coconut. Gobi Manchurian Ingredients 1 small Cauliflower. chopped finely (If you cannot find green onions. Mix the dressing with the grated mango. green chillies and salt.Org Should keep for about a week. you can substitute with white. 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. 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.combine the chapati atta . ordinary onions) 1 1/2 teaspoon of garlic. Make the dressing by combining the green chillies. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. fresh 8 gren chillies. Season with mustard and curry leaves. salt. 119. 71 .FoolzParadize. chopped finely A pinch of saffron (or red coloring). red chilli powder.
1 cup of cauliflower flowerets. But this will turn the cauliflower soggy.keep on stirring on low heat and when the mixture turns thick enough. 1/2 an onion. If you desire.. add the chopped corainder leaves and stir for 20 seconds.. garlic. It all depends on how you like to eat the Cauliflower manchurian. Vegetable Pulao Ingredients 3 cups of rice. salt. 2 flakes garlic.. The mixture will start to thicken. 1 tsp chilli powder. A few sticks of cinammon. turmeric powder and 1 tablespoon green chilli paste. chopped. Also add the cloves.sliced fine. Mix well with water. drain and set aside..Provided by: www. salt to taste. 2 tsp of coconut. a few cardommom seeds. 1 inch piece ginger.. boiled A bunch of coriander leaves. The leaves should not lose thier color. Keep aside. a few cloves.. In a open pan.soft or crispy. Some mixed frozen vegetables like beans. Dip the cauliflower flowerets in this batter and deep fry in oil. 3-4 green chillies. Take this mixture from the heat and pour it onto the fried caulilower. Ghee or melted butter for frying. Add the soy souce and stir for a minute.. till you get the consistency of thin batter. coconut. Bring down the heat and then add the cornflour-water paste and the red coloring.Org 1/2 cup cornflour. ginger and coriander in the blender.FoolzParadize. to make a smooth paste. soy sauce. add the chopped onions and fry only till they start becoming translucent.. carrots and green peas. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. you can add the cauliflower when the mixture is in the pan itself in the last stage. 1 tablespoon garlic/ginger paste. When onions are browned properly. add some oil and when it smokes add the remaining garlic and ginger paste. Fry the onions in a the ghee or melted butter. The minute it starts turning brown. 121. shredded 3 medium onions. add the red chilli powder 72 . Now add the chopped garlic and green chilli paste and fry for a minute.. 1 1/2 tsp red chilli powder..baking powder. cinnamon and cardommom.
including the cauliflower and sprinkle some water on it. Fry till the onions turn transparent. 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 . When the vegetables are done. cashewnuts and the coriander leaves and mix well.It is heated again to let the salt spread across the dish. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. add all the boiled rice. cut into large pieces 1 1/2 cup raw rice. Mix in the cooked rice and heat through. Now add the peas. Now add all the vegetables. Eat when hot with a vegetable or meat side dish. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves .Org and fry for 30-45 seconds. Keep covered and cook on a low flame till the vegetables are cooked. Serve with Raita. but do not add excess water as it will ruin the pulao. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. chopped finely 1 tablespoon cashewnuts. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. cloves and onions. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). jeera. This might take approximately 15-20 minutes. Keep sprinkling water periodically to speeden up the process. crushed finely 1-2 cloves 1 small piece cinnamon. crushed finely 1 small piece of ginger.FoolzParadize. When it browns. transfer the vegeables to a big mixing dish. add the cardamoms.Provided by: www. salt to taste and the blended masala. Cook on low heat till the peas are cooked. cinammon. 123. 122.
Add the powdered masala and mix. add the brinjal pieces and fry till the brinjal is done. red chilli.Provided by: www. 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.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. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Add salt to taste. When the seasoning is almost done. turmeric. coriander and peppercorns. Bring to a boil and remove. Mix this with the cooked rice and heat through.cloves. green chillies. urad dal and channa dal. Heat the ghee in a pan and add the mustard seeds. Serve hot. cumin. cinammon. Store in a airtight container.FoolzParadize. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. 124. Now add the buttermilk and mix well. Powder them using a coffee grinder and set aside.
Provided by: www. Powder to a fine powder using a coffee grinder and set aside. channa dal.etc) 4 green chillies. 1 sprig curry leaves. pepper. potatoes. green chillies. Set aside.FoolzParadize. urad dal. curry leaves. 1/2 tsp channa dal. urad dal and channa dal. cumin. red chillies. 126. Roast the coriander. When the seasoning is ready. 2 tsp sesame seeds. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. cashewnuts. Mix in the coconut gratings and powder once again.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. Add the tamarind juice to the above rice/dal/vegetables and mix well. green beans. 6 red chillies. asoefetida.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.add it to the rice mixture and add salt to taste. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. peanuts. Heat the ghee and add the mustard. Heat some oil and add the remaining musatard seeds. 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. 75 . Mix in the bisi bhele huli anna powder. 1 tsp mustard. Set aside. 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.
Add salt to taste. Cabbage Upkari Ingredients 1 small cabbage. Mix well. Mix this with plain cooked rice to get puliyogare or tamarind rice. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Add salt to taste. chopped finely 2 medium sized onions. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. 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. The liquid will start boiling. Fry till the mustard crackles. Heat through and serve. red chillies dals and curry leaves. 128. When the seeds start crackling. This will keep well for a month in a airtight container if refrigerated. You can add extra tamarind juice and mix if you need the dish to be more sour. 127. 76 . Heat through and cool.Org sesame seeds and curry leaves. Heat through and serve hot with rice and dal. Now add the onions and fry till the onions turn translucent and start turning brown.FoolzParadize. Add the cabbage. chopped finely 1 tsp urad dal 1 tsp channa dal 5-6 dry red chillies 1 tsp mustard seeds 1 sprig curry leaves 2 tablespoon coconut. Now add the powdered masala and simmer till you get a sticky masala. Add the shredded coconut and the hing and mix well.Provided by: www. add the tamarind juice and salt/jaggery.
130. Add the paste to the onions.FoolzParadize.cumin powder and dhania powder and stir for 5 mins.Provided by: www. Heat oil in a shallow pan and fry the onions to light brown. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Add chilli powder. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Fry till the oil seperates. salt and the fried potatoes. ginger and green chillies to a paste. Add the yoghurt .Org 129. cardamon. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Eat with chapathi/nan. 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. Peel them and prick the potatoes with a fork. Drain and set aside. Grind the coconut. Now add the garam masala powder and mix well. Garnish with the chopped coriander leaves. poppy seeds. Fry the potatoes in hot oil till they turn slightly brown.
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. Heat hot with plain rice. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Heat the remaining oil. add the cumin seeds and when they splutter add the sliced onions.Keep stirring continously. Serve hot with chapati/rice and dal. 131. washed 1 large onion . Now add the chopped coriander leaves.Mix well. cumin and red chillies in hot oil. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . When the bhendi is done.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.Add the boiled vegetables. Bharva Bhindi Ingredients 1 lb Bhendi. chopped finely Method Add the salt. hing . Heat 1 tbsp of the oil and fry the stuffing masala till well browned. chopped and roasted 78 .Provided by: www. When the onions start browning. add the remaining masala and the bhendi pieces. Heat on a low flame till the buttermilk mixture reaches a thick texture. 132. Not more than a minute. take off the stovetop and sprinkle the lemon juice.FoolzParadize. curry leaves. Season with mustard. Keep turning occassionally. Stuff each bhendi with this masala and keep the remaining aside. turmeric and the coconut paste to the buttermilk.
Rub them with some curd and salt and set aside.Org 3 tbsp. Fry till the onions turns translucent. Simmer till the vegetable is tender and done. Now add the peas and fry for a couple of minutes. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Make 2 slits to form a cross. roasted groundnuts powdered coarsely 3 tbsp. Mash the baigan and add the salt to it. chopped and roasted salt to taste 2-3 tbsp. roasted 2 tsp red chilli powder. cumin seeds wait to splutter. roasted 1 tsp cloves.FoolzParadize. slide in the brinjals slowly. Add the baigan and mix well. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). add the mustard. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. roasted and powdered 1 small bunch coriander leaves.Provided by: www. Add the chopped coriander leaves and some water to get 79 . Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. Add some water. Mix all the roasted masala in the blender with some curd to make a smooth filling. Heat oil in a heavy or non-stick pan. Now add all the spices and the sugar and fry for a minute. Take it out of the oven and peel it. 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. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. grated fresh coconut. This will take around 30-45 minutes at 400 deg F. Heat the remaining oil and add the chopped onion. Any mixture which is remaining can be now added to cover the vegetable. chopped finely 4 green chillies. 133. Stuff some of this mixture into each slit of the brinjals.
Mix all the other ingredients for the kofta into a paste. 80 . Blend together the onions. Peel. mash and add salt to taste. Mix in some water if necessary.Provided by: www. Heat through.crushed 3 large tomatoes. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Drain and keep aside.crushed 1 inch ginger. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Deep fry each kofta till golden brown. khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions. Add the sugar and the ground peanuts.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. potatoes 2 heaped tablespoons each of crumbled paneer. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.chopped 3 flakes garlic.Mix well.Org a thick consistency. Keep aside. Serve when hot with plain rice/paratha. 134. The gravy will begin to thicken.FoolzParadize. You can also add some malai to thicken it some more. Add the pureed tomatoes and the masala powders. Seal the edges and shape into stuffed rounds. ginger.
135.The syrup should not be too thick. When all the water is drained from the paneer. add the vinegar and wait for the milk to curdle completely.Org When the g ravy comes to a boil.FoolzParadize. Drain and store in the frezer. 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. In the meantime. shape into small flat balls. Take it out and let it cool. 136. Insert the balls one by one in the syrup and warm them up. Pour it onto a cotton/muslin cloth and tie it with a tight knot. wrap it properly and refrigerate it overnight. 81 . The koftas should be put in just before eating the dish or else they will turn soggy. Take it off the fire and let it sit for 10 minutes.shape it into a large rectangular block. Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture. add the koftas. Cut into cubes and deep fry in hot oil.Provided by: www.transfer it into another piece of paper/cloth. Heat through and serve. They should become spongy. mix together the confectioner's sugar and cheese. When it's boiling. When cool. boil the half and half with the rose water. Bring the water and sugar to a boil to yield sugar syrup. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. If you are using paneer. mix the paneer and sugar and shape it into flat balls.
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. Let it stay immersed for about 1 hr. to 1/8" thickness.Provided by: www. Shape into laddoos(small round balls). Cool. Spread on a clean greased worksurface. Add the sugar and stir on a low flame for about 4 minutes. In a heavy saucepan put sugar and paste. Apply the silver foil. 138. Use as little water as possible when blending. 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. Add the cooked balls to the half and half. cut into diamond shaped burfis. Roll lightly with a rolling pin. Cook stirring continuously till a soft lump is formed. Cook on slow to medium heat. ghee 1/2 tsp. 137. You can either chill it or serve it at room temperature. Set aside till the mixture has slightly cooled down. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste.FoolzParadize. 139. Store in airtight jars.Org Set aside. Add ghee and cardamom powder and mix well. Add the cardamom and nuts to the half and half. Mix well. Sweet Pongal Ingredients 1 cup raw rice 1/2 cup green gram dhal 1 cup milk 2 1/2 cups water 3 cups jaggery powdered 4 tbsp ghee 82 .
Fry the cashewnuts and raisins and add t o the pongal. Roast the rava in the 2 tbsp ghee till light golden in colour. Add to the rava-sugar mixture. Mix well. Heat the 4 tbsp ghee. Serve hot. Add the powdered cardamoms. Put the syrup once more on the heat and stir till it becomes slightly sticky. Shape into tight laddoos(small round balls).cloves nutmeg and saffron. Add the cooked rice and dhal. 141. Mix the sugar. 140. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. 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. The laddus can be stored in an airtight container for a few days. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins.FoolzParadize. Strain the jaggery to remove the dirt.Provided by: www.fry the cashewnuts and raisins. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . 83 . Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.roasted rava and cardamom and powder fine in a dry grinder.Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Heat the remaining ghee.
When the mustard crackles.Leave for about 2 hours. add the fenugreek. smear turmeric and salt on them and soak them in 1 cup vinegar. 143. Serve in individual dessert bowls topped with pistachios and dry fruits. If you use low-fat cheese and milk and cut down on the sugar. ginger. with a little vinegar.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Mix in the strained mango pulp and the cardamom powder. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Eat when cooled down to room temperature.FoolzParadize. 142. Strain the mixture through a muslin cloth to remove all liquid. red chillies and 3/4 of the mustard. This will serve 2 people. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Strain the mango pulp in a similar way to remove most of the liquid. Hot and Sour Tomato Pickle Ingredients 1 lb. 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. Pour into a large container and chill in the refridgerator for about 3-4 hrs.Provided by: www. you have a very low-calorie delicious and nutritious dessert. 84 . Blend together the garlic. Heat the oil and add the remaining mustard. 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.
145. the oil begins to float at the top. You can make a larger quantity of this by using the above ingredients in the same ratio. You can make a larger quantity of this by using the above ingredients in the same ratio.FoolzParadize. Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic. Stir continuously as the mixture comes to a boil. Take it off the heat and let it cool. 144. When the pickle is almost done. This will keep well for months in a airtight container. This will keep well for months in a airtight container. Powder to a fine powder using a coffee grinder and use as required. Will keep for a year. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic.Org Add the tomatoes and the remaining vinegar. 146. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Powder to a fine powder using a coffee grinder and use as required.Provided by: www. Store in a clean bottle.
FoolzParadize. Pepper Rasam Ingredients 1 small tomato. tomato. Season with mustard. Bring it to a boil on a low flame. Mix together the water. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . hing.Provided by: www. Garnish with chopped coriander. 147. Eat when hot with plain rice. The coriander and cumin powders must be freshly ground. This will keep for months if stored in an airtight container.salt sugar(jaggery) and tamarind juice. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. Use as required. 148. pepper. curry leaves and cumin in ghee. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. 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.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.
Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. put it back on the stove and heat for approximately 4-5 minutes. Set aside. Roast in a little oil. 150. the remaining turmeric. Add the cumin-dhania. Delicious when eaten with hot plain rice. Add salt and heat on a low flame till the buttermilk reaches room temperature. coriander and green chillies.Provided by: www. Add this coconut paste to the warm buttermilk. 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. Add water if the buttermilk is too thick. add the onions and fry till they turn brown. one by one. the coconut. Add the tomatoes and the coriander and some water to get a liquid consistency. Take it from the fire and set aside. When they crackle. 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. Season it with mustard seeds and curry leaves. Now add the lime/tamarind juice and heat through till it boils. Cannot be re-heated on direct fire. Add hing and serve hot with chapatis or white rice. Add salt to taste.FoolzParadize. Blend to a smooth paste. red chili and turmeric and fry for a minute. green beans 7-8 green chillies 87 .jeera. 149. Heat some oil and add the mustard and curry leaves. Now add the besan and keep frying for 2 minutes.
Boil in a little water till done. Add 1 cup of water.cucumber. Season with mustard. Set aside. chopped For seasoning: 1 small onion. cumin and curry leaves. medium sized.FoolzParadize. turmeric and dhania. 151. 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. Add salt to taste.Org 1 cup fresh coconut. Add the cumin and mustard. Add the chopped coriander leaves. Now add the powders and fry for a minute. Bring to a boil on a low flame. washed and drained 2 tomatoes. Mix well. Other vegetables like eggplant. Drain and set aside. When the cumin is slightly fried. 88 . Dhal Makhani Ingredients 1 1/2 cups toor dal. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. In a saucepan. Adjust the salt if necessary.Provided by: www. Fry till the onion starts turning color. add all the other seasoning ingredients except the red chilli. prepare the seasoning by heating the butter. Remove from heat and add the boiled dal/tomato to this. chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add the beans and salt to taste.cayote etc can also be used for this preparation. Dilute with some water if needed. Add this paste to the buttermilk and mix well. Blend together the coconut and green chillies. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves.
Make a paste of ginger and green chilies.Take gram flour in a bowl. ¼ cup 1 tsp. Mix well and add this to the Gram flour mixture. 152. 1 teaspoon oil and juice of 1 lemon. 9. Cut into squares and arrange in a serving platter/bowl. Add turmeric powder and correct seasoning.Org Bring it to a boil and remove. Salt As per taste 1.FoolzParadize. 3. remove and pour over the dhoklas. Chopped ginger 1 tbsp. Serve garnished with chopped green coriander leaves and grated coconut. Add salt and cover it and leave it to ferment for 3-4 hours. Pour the batter into the greased mold and steam for 10-12 minutes. Keep the steamer ready on the flame. Add beaten Yogurt and warm water. In a small bowl take one teaspoon of soda bi-carb. Whisk well to remove all lumps. 2. 7. Cool for sometime. Turmeric powder 1/2 tsp. The mixture should have a thick consistency. Add this paste to the fermented mixture. Grease a dhokla mold or a shallow cake tin with a little oil. 5. 8-10 nos. Soda bi-carb 1 tsp. Wash and soak urad dal for 6 hours. Oil 2 tbsp. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. Serve hot with rotis or plain rice. 6. Dhokla Gram flour 200gms. 4. 8. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Heat oil in a small pan. Mustard seeds 1 tsp. Fresh grated coconut ½ cup Lemon 1 no.Provided by: www. 153. When the seeds begin to crackle. Chopped green coriander 1 tbsp. - Salt 1. 89 . Add mustard seeds.
As per taste . green chilies cut into two and Whole Garam masala. add sugar if it is very sour. Add 5 cups of water and bayleaf. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Heat oil in a pan. 5. Chopped green coriander 1 tbsp. Strain the mixture with a soup strainer. 155.Org 2. cumin seeds and crushed peppercorns to the batter and mix well. Chopped ginger 1 tbsp. Chopped garlic 1 tbsp. Shape into a ball and make a hole with the thumb in the center like a doughnut. Bring to a boil. 6. Bay leaf 2 no. 6. Salt As per taste 1. Heat oil in a Kadhai. Add salt. Whole garam masala 1 tbsp. Green chili 2 no. curry leaves. 1 cup 3 tbsp. Cook tomatoes with chopped ginger. 4.FoolzParadize. 154. 90 250 gms. 2. 5. 4. Tomato Soup Tomatoes 600 gms.Provided by: www. This is now called a vada. Cumin seeds 1 tsp. Wet your palms and take batter into the palms. Add strained tomato liquid and season with salt. asafetida. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Deep fry the vadas in medium hot oil until golden brown and crisp. 7. let them crackle. Sugar (optional) 1 tbsp. Serve hot with Sambhar and Coconut chutney. garnished with chopped green coriander leaves. Grind into a fine paste. 3. Dry mint leaves on a hot griddle and then powder. Wash and cut tomatoes into quarters 2. 7. 3. Serve hot. garlic. Add cumin seeds. Bring it to a boil. Oil 1 tbsp. Sieve flour.
Cook on low heat till golden brown. 5. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. Knead well. 2. Serve hot with Dal Pakhtooni or curry of your choice. 3 tbsp. Cut limes into eight pieces. 156.Provided by: www. 3. 7. rub nicely and then keep it for half an hour. Transfer this to a sterilized glass bottle or an earthenware jar.Org 3. 350 mls. As per taste 1. 2. Divide into 8 equal portions. salt and mint powder. Mix flour.FoolzParadize. remove seed and then cut ¾th inch sized pieces. 12 no. 2 tbsp. 4 tbsp. turmeric powder and salt with green chili and lime pieces. 4 tbsp. 8. Repeat the same on the other side. Note: This pickle can be enjoyed within 5-6 days of preparation also. on moderate heat for 3 minutes. 3. Grind mustard seeds to a coarse powder. fennel seeds and mustard seeds to a coarse 91 . Roll out each portion with a rolling pin to approximately six inch diameter. 400 mls. 5. Cook rolled portion (paratha) on a Tawa (griddle plate). 4. Apply turmeric powder and salt. Slit green chilies and cut them into half inch long pieces. 2 tsp. 3 tbsp. Mix powdered mustard seeds. Cut raw mangoes into half. 6. Pour oil on top and shake the bottle well. As per taste 1. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. 4. Turn it and smear half a table spoon of oil on paratha. 157. Drain out excess moisture. Grind fenugreek seeds. add water to make a semi hard dough. 2 tsp. cover and keep aside for 10 minutes.
5. 2 ltrs. garnished with sliced pistachio nuts. salt and oil are used as preservatives. of water. 5. make balls and press between your palms to flatten them. Dissolve 500 gms. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. sugar in the same quantity of water. Simmer until it is reduced to a thick consistency. remove and let it cool. Mix fenugreek seeds. 4.FoolzParadize. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. Mix thoroughly. 92 . 2. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 4. This is to ensure that the mango pieces are always in contact with the oil. 1 tbsp. Note: In most of the Indian pickles. 4 tbsp. 8. reduce the flame. 159. Keep in refrigerator for another half an hour. stir continuously. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 3. Put this into an earthenware jar and pour the remaining mustard oil. 158. fennel and mustard powder with red chili powder. bring it to a boil and add rest of the flour dissolved in water. 9. Keep aside. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 1. Add half a cup of water and again bring it to a boil. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 1 kg. 7. Cook for another 3 minutes.Org powder. add 2 tablespoons flour and make a dough. 6.Provided by: www. 7. Divide it into 12 equal portions. bring it to a boil. Serve cold. Knead and mash Chhena. Now take milk in a heavy bottomed pan. Remove from the flame and refrigerate for an hour. 6. Squeeze the rasmalai and put them into chilled milk. Heat mustard oil until smoking point.
take some stiff cloth and make a 3 mm hole in the center. Sugar 200 gms. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Green cardamom powder ½ tsp. 5. Bring it to a boil.Org 160. Cook it from both sides. Mix flour. ½ tsp. Tip: For jalebi cloth.Provided by: www. Prepare sugar syrup with equal quantity of sugar and water. Basoondi Milk 2 ltrs. Mix it. Add charoli seeds and sugar. 161. 2. Heat Ghee in a Kadhai. optional 500 gms. 1. Remove and keep it in sugar syrup for at least 5 minutes before serving. 4. Heat milk in a thick bottomed pan. Cook on a slow fire for 10 minutes. Simmer and reduce it to get a thick consistency. 6. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. Add green cardamom powder and cook it for 20-25 minutes. 1. Add green cardamom powder . a few drops 1 tsp. 2. add a little water if required and make it into a pouring consistency. 3. Add some water and make a batter. Charoli seeds 25 gms. Leave it overnight to ferment. 3. Stir continuously to avoid milk sticking to the bottom of the pan. 4. 5. Pour into a serving dish and serve cold 93 .FoolzParadize. soda and Yogurt.
1 Powdered jaggery .Add water and steam in pressure cooker.Then take even sized balls of this and shape it into a hollow hemisphere.1. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Add the cooked dal mixture and heat for a little while. mix well and pat it again.Make it tghick by heating in low heat for a little while.Add jaggery.place a ball of poornam on it.1 Gran dal .Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. leave for 5 min. grated coconut. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.Provided by: www. 163. raisins. Cover and keep aside for 1/2 hour. Inner stuffing(Poornam): Mix 1 cup grated coconut. Add the liquid part of this juice (which will be at the top) to cooked mixture. moongdal. Make this into round balls. 94 . 1/4 kg sugar. Sweet pongal Sakkarai Pongal Take rice.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.Roast some cashews in ghee and add it to the mixture. 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. grated coconut in ghee and add this to the mixture and stir well.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. 166.Heat a griddle.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.FoolzParadize. cardomom and grind. put the poli and add a spoon of ghee around it. Kozhukkattai Outer cover: Rice flour .Turn over until both sides are cooked well. Poli Poornam:Boil gram-dal until half-cooked and drain the water.little(1 spoon) Steam moong dal and gram dal in a pressure cooker. gram dal in the ratio 2:2:1.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Roast cashewnuts.Add some extra ghee while serving.Org 162. 164. 1 cup powdered jaggery. water 1 Heat water to boil. Add cardomom powder. Dal payasam Moong dal .
Take a ball of this paste and pat it on a plastic sheet of paper . Make this flour into even sized balls and roll in the form of pooris or chappathis. to the rice flour and mix well. add minimum water and knead tightly. omam paste 2 tsp. so that it becomes semi-circular in shape. rice flour . 1 tsp salt. sesame seeds . Mix gram flour 500g. Deep fry these in boiling oil. Make this into uniform balls and flatten it lightly on both sides. 168. 169.4 tsp.Provided by: www. 2 tsp red chilli powder. Turn over until it is fully cooked and crisp. Add other ingredients and mix well.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku.Add the soaked dal and minimum water to this and make into a thick paste. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste.1/2 tsp. 95 . 170. each 1/4 kg.Drain the water completely. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Repeat the procedure with all the balls. asafoetida .Org Take maida:rawa in the ratio 1:1.. Slightly dry roast 500 g of rice flour. cumin seeds .4 tsp. ghee-2 tsp.FoolzParadize.1 tsp sesame seeds. 1/2 tsp asafoetida.200 g red chillie powder . You can decorate it on top with grated coconut. add a pinch of salt. 2 tsp ghee and 1/2 tsp asafoetida and mix well. Deep fry this in oil and when it it cooked. Ribbon Murukku Gram flour . Make very small balls using this flour and deep fry in oil. Slightly heat the rice flour in a dry pan. Add 1 cup grated coconut.1 tsp salt . Make it thin. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. Seedai rice flour-500g.1 tsp. red chillie powder .2 tsps Ghee . 2 tsp ghee.3 tsp.1 tsp. 171. urud flour . grated coconut . Thattai Soak 4 tsp of gram dal for one hour. Deep fry this in oil. 4 tsp sesame seeds. salt.2 tsp asafoetida . Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. 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. To 100g of ghee add a pinch of salt. Place 2 tsp of the poornam on this and fold it sealing on the sides. a pinch of baking soda and mix until bubbles appear.300 g Rice flour . salt .1 cup. 167. Add little water so that the mixture becomes a solid paste.
For boondi: 1. 173. urud powder . 96 .Provided by: www.4 tsp. Thenkuzhal Rice flour .Strain and return to fire. 5. 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.Mix flour and milk to a smooth batter. 2. add milk. milk 1/2 tsp. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku .each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste.250g. 3.Add cardamom powder and mix. milk few drops saffron (kesri) colour Method For syrup: 1.Add colour and boil till sticky but no thread has formed. sesame seeds .Put sugar and water in a vessel and boil. Urud powder Dry roast urud dal and grind into a very nice powder. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. cumin seeds.Boil for 5 minutes till scum forms on top. Keep aside. 6.When sugar dissolves.FoolzParadize.Org 172. 4.
Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove.sp mustard seeds-1/2 t. 10. Then stuff and steam kozhakattai in cooker. 8.Cool and keep open to dry.With the other pour some batter all over the holes.Spread in a large plate. turmuric powder-1/2 t. 1 big spoon oil. Repeat for remaining batter.Keep aside.Cover and keep for 5 minutes.Immerse boondi in syrup.sp.Hold strainer on top with one hand.sp cumin seeds-1/2 t. coriander leaves nicely. add flour. When steam comes. urud dal. Mix the batter.First make a paste of green chillies.Drain any excess syrup. 2/3 cup water.Shape in laddoos with moist palms. stop and bring down. 174.sp Urud dal-1 t. When you touch water and then the jaggery. Leave for 15 minutes.Org 2.Heat ghee in a heavy frying pan. chana dal--1 t.Heat oil in a thick bottom pan. Put chana dal. 97 . Sprinkle few tsp. it should not stick. hot water over it. ginger.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. 175. 4.FoolzParadize. 3.Stir with another strainer and remove when light golden. 3.Cut the brinjals into 2 inch pieces. 11. Powder elaichi and add ghee before bringing down. 9. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. keep in sim and cook till it sweats. it will roll into a boll.sp. 13.Tap gently till all batter has fallen into hot ghee. 6.sp oil-4 t. 7. little salt. 12.Provided by: www. 5. 2. before storing in containers. rice flour allow water to boil. cumin seeds.sp.
together with a little water. Green Pulao Ingredients One bunch of fresh coriander leaves.Put the brinjal pieces.Org mustard seeds. Allow to splutter. 176. 7.Fry them for a while and cover the pan. mint leaves. 8.Grind coriander leaves.fried in oil Method 1.Take rice which should be boiled well before and let it cool.Then you add the masala and stir well till the masala has spread out on the rice.Provided by: www. 5. 2.Tastes good with white rice and ghee. 10. 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 . finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn.Let it cook till you get a nice aroma and it should thicken. Put some water in the plate. Add red chillies and fry nicely. 6. 177. ginger-coriander paste in the brinjal pieces and mix well. 8. put the tamarind juice. 9. 3.Serve hot with any veg or non-veg dish. 6.Fry till oil seperates then add the ground ingredients with a little water. 7. garam masala 1 tsp salt to taste onion 2 chopped finely oil 4 tspns rice 2 cups (boiled beforehand) water green peas a handful boiled potatoes .After 5 or 6 minutes.Close the pan again. the curry is ready.Sprinkle the coriander leaves and serve.Add salt to taste. Keep aside. add garam masala and ginger and garlic paste. with a plate. green chilies. but stir it frequently.Fry onions till golden brown. salt and turmuric. Then you can add peas and the fried potatoes. 5.FoolzParadize. 4.After the brinjals are half cooked. 4.
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1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
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3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Provided by: www.FoolzParadize.Org
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
1 tsp.1 cup Split Green Gram (moong dal) -. garlic. Crush cinnamon stick and cloves into powder and add to the paste. Drain water from the soaked soal.Org asafoetida. Mix thoroughly. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. ginger and green chili.1 tsp. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. sliced green chiles and tamarind extract. Garlic -. nutmeg powder. Serve with Verusanagapappu Pacchadi or plain yoghurt. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.1 tsp. do not add any water). Ginger Paste -.Provided by: www. Add coriander seeds powder. Remove from heat.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -.1/2 cup Chopped Green Chili -. Stir well. Salt to taste Oil to deep fry Mix the two dals and soak for 1.1/4 tsp.half inch stick Cloves -. 182.1 tsp. Masala Vada Cooking time: 30 minutes (with soaking time of 1. Nutmeg Powder -. Mix well. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.FoolzParadize.5 hours. onion. Chopped Onion -. 102 .1/4 cup Cinnamon -.3 Coriander Seeds Powder (dhaniya powder) -. Note: You can adjust the amount of tamarind extract according to your taste.
You shouldn't use an implement to spread the batter. It should spread on its own.1 inch piece Chopped Coriander -. Add enough amount of water and mix well such that when you pour batter on the frying pan.2 tbsp (very small pieces) Cumin Seeds -. It is a great snack.Provided by: www.1/4 cup Semolina (Bombay Ravva) -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.Org 183.5 tsp) Chopped Fresh Coconut -. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. grated coconut 60 g. gram flour 120 g.FoolzParadize. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.15 Finely Chopped Green Chilies -.2 (about 1.1 cup Chopped Ginger -.1 tsp Oil for cooking Salt to taste Mix everything except oil.fistful Crushed Cashew nuts -. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. sesame seeds 60 g.1/2 cup Moida -. poppy seeds 103 . Allam Pacchadi (ginger pickle) goes well with this dish 184.1 cup Rice flour -.
Cover and cook (for about six minutes) until al dente. Lower the heat. Check the seasoning and remove from heat. bidari paratha or puri. cummin powder. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Add tamarind pulp and black masala powder and mix well. Then add fenugreek and stir for a few seconds. Sprinkle amchur powder. Khatti Arvi Ka Saalan Serves: Four 104 . Add sugar. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. 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. To serve:Remove to a serving dish.Provided by: www. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. 185.Org a pinch of sugar salt and chilli powder to taste 100 g. 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. 186.FoolzParadize. When they crackle. Heat oil in a kadai or wok and season with mustard seeds. coriander leaves.5 g) fresh black pepper powder. Add cauliflower. hot oil and enough water. garnish with pomegranate and serve with tandoori paratha. yellow chilli powder and salt. Uncover and increase to medium heat. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. but not soft and squishy). salt. long pieces and deep fry in hot oil till brown and crisp. strained 800 g cauliflower. drain and keep aside. sesame seeds and poppy seeds and grind to a powder. Blanch in salted boiling water until al dente (almost cooked. Drain and keep aside. Cut into three cm. 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. Stir well. Seal the edges with a little water. strained 10 g garlic paste. asafoetida. chopped fine a marble sized ball of tamarind. Remove from oil and store in an airtight container. Add salt. add curry leaves. Roast the grated coconut. Knead to a stiff dough. pepper powder and kasuri methi. Stir for some time. Stir well. Wash in running water. Add potatoes and stir-fry for five minutes. Add the ginger paste and garlic paste. Stir-fry until the moisture evaporates. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Keep it aside. 60 ml.
chilli powder and turmeric powder. until the gravy reaches thin sauce consistency. simmer. 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. When cool. julienned 1 1/2 tsp (7 g) coriander powder 1 tsp (5 g) chilli powder Salt to taste 2 tbs (30 ml) tamarind pulp 15 g jaggery. add arvi and jaggery. tamarind pulp. Stir until the seeds begin to crackle. crushed 105 . stirring occasionally. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done. Add salt and three cups water. Bring it to a boil. peel and quarter lengthwise and reserve in a panful of water. Add garlic and saut over medium heat until light brown. 187. Add curry leaves. Add onions and saut until golden. Drain.Org Time required: 50 minutes 16 medium sized arvi 2 tsp (10 ml) lemon juice 5 tbs (75 ml) oil 8 flakes (16 g) garlic 1/2-tsp (2 g) mustard seeds 1/2-tsp (2 g) cummin seeds 1 tsp (5 g) urad dal 4 whole dried red chillies 16 curry leaves 200 g onions. Add tomato puree.FoolzParadize. cummin seeds.Provided by: www. Add mustard seeds. For the filling: 150 g paneer. Lower the heat. To serve: Remove to a serving bowl and serve with steamed rice. Stir for a minute. Heat oil in a pan. 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. Bring it to a boil again. Stir-fry until the oil floats on top. Remove and adjust the seasoning. Lower the heat. urad dal and whole red chillies. Grate the jaggery and reserve in three tbs water. Add lemon juice and bring to a boil again.
106 . and turmeric powder. 188. use a little water. Remove and uncover. with 1/4th cup water to fine paste. Cover with foil. Remove the seeds and rub with salt. Put enough water in a pan. for another 5-6 minutes. Combine chili powder. tumeric with the yogurt in A small bowl. drain. Dry roast the coconut. peel and roughly chop the onions. corriander powder and chilli powder to the paste and mix well. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Arrange them in a greased roasting tray with the slit side on top. including stem. jaggery. Stir in half the cilantro leaves. except paneer. Arrange on a tilting tray and keep aside for at least an hour. Add salt. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. whatever you do to nonstick yourself. ginger. turn off heat and sprinkle with garam masala and reamaining cilantro. tomato. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. green chili.Provided by: www. Drain and keep aside. garlic paste. basting at regular intervals. Pour over the paste. ginger. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. Make sure all liquid is driven off. Add curry leaves and stir.FoolzParadize. Stir over medium heat until they begin to crackle. Cool. and cut cauliflower into 1 inch flowerets. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. Put a portion of the filling into each of the blanched bitter gourds. groundnuts. Add the bitter gourds and blanch them until soft. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. (Keep the bitter gourds overnight if you prefer them to be even less bitter).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. ginger paste. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Spray with pam. to drive off excess moisture. use nonstick pan. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Put Cauliflower into pan then pour spices over the top. Stir and bring to a boil. Grind all these ingredients. increase heat to medium. and cook with lid off. To prepare the filling: Remove the brown skin and roughly chop the coconut. mustard seeds and fenugreek seeds. mix well and divide into 12 equal portions.Add paneer.
Pour roasted spices into grinder and grind til you have a fine powder. Add clves and peppercorn. Now add vegetable pieces. salt.2 tbsp. When Fenugreek seeds are light brown.10 Water -. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -.5 cup Turmeric Powder -.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. heat oil on medium and add mustard seeds and Fenugreek seeds. peppercorns Heat a heavy skillet. 189.0. but continue shuffling until the heat is out of the pan.1 tsp. 2 oz. Garam Masala 5 tsp coriander seeds 1 Tbsp. turmeric powder.0. 107 . Curry Leaves -. 4 servings. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. red chile powder and fry for 5 minutes on high heat while stirring occasionally. Move them around for two minutes. Turn off heat. 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. reduce heat. Store in a bottle for up to 6 months. less than 98 calories GARAM MASALA 2 oz. If not fine. strain it. But you might consider it worth investing in as its a neat combination of spices for cooking. Red Chile Powder -.5 tsp. black cardamom pods. cloves. 1 oz. Sugar -. add pods and cinnamon. Fenugreek Seeds --1 tsp. and discard what won't pass through strainer.25 tsp.Org serve with basmati rice. 190. Oil -.FoolzParadize.1 tsp. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).Provided by: www. add chopped onion and fry until light brown. Mustard Seeds -.0. 1 oz piece of cinnamon stick. and shuffle for another minute.
Ingredient • For Koftas • 350 grams (12 oz. 191. 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. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. • Lastly put in the kishmis.) 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.Provided by: www. Malai Kofta An extra special party favourite. • Let cook on medium fire for some time and then put in almond and cashewnut bits. water and stir well. saffron nutrieg and cardamom powders.Org Next add tamarind extract. • When the milk starts boiling add rice and dal. after washing. • Bring to one or two good boils.FoolzParadize.) 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 . Method: • Chop almonds and cashewnuts. add jaggery and ghee. sugar. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. • As soon as the rice and dal are cooked to softness. • 192. coriander leaves. curry leaves. The koftas will melt in your mouth.
Navaratna Curry Ingredient • 100 grams (4 oz. green chillies.FoolzParadize.) french beans. add the koftas. chillies. coriander and salt.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. baking powder. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. Heat the ghee in a vessel and fry the paste very well. cream and salt and boil the gravy for at least 10 to 15 minutes.Provided by: www. spring onions (with leaves). tomatoes. ginger and coriander and fry for at least 2 minutes. sugar. • Heat the ghee in a vessel and fry the onions till golden. plain flour. boiled vegetables. • Add the tomato ketchup. 194. Mix the paneer. prepare a soup by passing through a sieve. Add the c hilli powder and fry again for 1 minute. add 4 teacups of water and cook. • 100 grams (4 oz.) potatoes • 100 grams (4 oz.) carrots • 100 grams (4 oz. When soft. spring onions. Shape into small balls and deep fry in ghee. 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. salt and a little water and cook for 5 to 10 minutes. green peas. puris or rice. 193. Procedure (Gravy) Cut the tomatoes into big pieces.) cauliflower • 100 grams (4 oz) capsicums 109 . Add the tomato soup. Note: You can add 1 teacup of boiled green peas to the gravy if you like.Org • • • • 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1") piece ginger 2 tablespoons chopped fresh coriander Procedure (Koftas): Crumble the paneer and knead very well. Keep aside these koftas. • Now add the tomatoes. How to serve Just before serving. chillies. chilli powder. Serve hot with parathas. ginger and coriander separately.
6 big nos. salt and sugar and cook for a few minutes • Decorate with pieapple pieces.1 tsp. 3. pineapple pieces and few cherries for decoration. Cook the potatoes and carrots and mash them up. Keep it aside. each Tomatoes . 110 . pepper.Provided by: www. garlic. 2. Oil for deep frying For Garnishing . Add the tomato puree and simmer till it forms a thick sauce. turmeric pwd.FoolzParadize. • Cut the cauliflower into big pieces • Boil the french beans. thick cream and chopped fresh corriander leaves. (sliced finely) Garlic . Salt and Black pepper Flour for coating. . Reserve the vegetable stock.3 nos. (pureed) Chilli pwd. METHOD : 1. Carrots . cinnamon.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. 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.3 cups (sliced) Onions . Then add the stock. turmeric and a little water. . silver foil and cherries 195. Cloves pwd. 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. cashewnuts.4 tbsp.) raisins • 100 grams (4 oz.Org • 100 grams (4 oz) paneer • 100 grams (4 oz.1/4 tsp. Fry onions in oil till golden brown. salt and chilli pwd and bring to boil. Cook for 2 mins. Mix salt and pepper to taste. 5. 4.1 cloves (crushed) Ginger .1 inch piece (chopped) Cinnamon pwd. paneer pieces. carrots and potatoes into small cubes. carrots. Add ginger. raisins.2 nos. cloves. Form the mixture into small balls. Vegetable Kofta INGREDIENTS : Potatoes .) cashewnuts • 100 grams (4 oz. coat with flour and deep fry in hot oil till golden brown.
1/2 cup Sesame seeds (til) .2 cups Milk . 9. In a small bowl mix little flour with water and add this to the boiling sugar syrup. Crushed Green Cardamoms .1/2 cup Sugar . Make small balls from the mixture and flatten it. 7.10-12 METHOD : 1. Add the cream just before serving and garnish with corriander leaves. Cut into small diamond shaped pieces.FoolzParadize. 5. Place the cheese (paneer) on a board and while still hot. Ghee . Garnish with grated pistachios. Filter the mixture using a muslin cloth and squeeze out the water (whey). 2. Boil milk and cool it.1 tsp. (chopped) 111 . 2. Sugar . Pistachios . 198. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . slowly little by little and keep stirring. Make thin sugar syrup. Add this mixture to the flour and bind to a hard dough. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5.4 cups (a bit thicker than ordinary) Sugar .20-25 nos. Salt . Deep fry in hot oil till light brown in color. Place the cooked koftas in the sauce and simmer for some time. Add sesame seeds and knead well.1/2 tsp.2 tbsp. Oil or Ghee for deep frying METHOD : 1.1 1/2 litre White Vinegar .2 cups (powdered) Almonds (Badam) . Divide the dough into large balls. 197.Org 6. 3. Warm milk . Add crushed cardamoms to the syrup. 6. Repeat the process after adding the flour to it. 8. Roll out on a board into thick rounds. 4. Add the rasmalais to the sugar syrup.4 tbsp. Rasmalai INGREDIENTS : Milk . Add vinegar to the milk. knead it till no granules are left. 196. 3.3 tbsp. 4.3 cups Flour (Maida) 2 tbsp. Add ghee and sugar and stir till well dissolved.Provided by: www. Besan Ladoo INGREDIENTS : Besan .
5. Keep on low flame.250 gms.1 tsp. 112 . then add cardamom. Sugar . Khoya . Stir till the sugar dissolves. each (coarsely ground) Milk . Add the almonds and shape the mixture into balls. Garnish with varak. Continue cooking on a low flame. Cut into diamond shaped pieces and serve. Separately. Remove from heat and mix well with the khoya. When the aroma comes. Boil the milk and add the sugar.300 gms. Fry the coconut in oil till it turns a light brown. Keep stirring to avoid burning. Add besan part by part and mix it well. then fry in oil for a couple of mins. In a heavy bottomed vessel. 2. Add the khoya. each (chopped) Ghee or oil . Heat the ghee in a pan. 5. stirring constantly. Add the powdered sugar to it and mix well. add the nutmeg with a little milk and keep aside. grated coconut to the milk mixture and stir thoroughly. remove and spoon contents into a greased thali. Ghee or oil .2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. almonds and pistachios.1 glass Sugar . (finely ground) Milk . Stir till it dissolves.500 ml. Pass the cashewnut powder through a fine sieve. Coconut . Walnuts. Dryfruit Halwa INGREDIENTS : Cashewnuts. remove from heat and cool.300 gms. When the mixture leaves the side of the vessel.1 cup Cardamoms .400 gms. 8. 3.1 cup Cardamoms . 2.10 gms. 3. boil the milk and add the sugar. 6. raisins and cardamom pwd.100gms. Keep aside. Almonds and Pistachios . METHOD : 1. 199. 3.FoolzParadize.2 (ground) METHOD : 1. cashewnut pwd. Cashewnut Barfi INGREDIENTS : Cashewnuts .1 cup Cardamom pwd.Org Ghee . 7.Provided by: www. Black raisins . 4.1 (grated) Almonds (Badam) and pistachios. Smoothen with the back of a flat spoon. .50 gms. Add khoya to cold milk. Heat the ghee and fry the khoya stirring all the time till it turns a light brown.1 cups Khoya . 4. 2. saffron and nutmeg. 200. and mix well. and keep aside. Add the dryfruits .
Green Onion Bhurji Ingredients 113 . Cut 5-6 coconut rings and chop it further to small pieces.Provided by: www. 201. Wash and drain the dal.Org 4. Take a small portion of the dough and roll them into parathas. 9. 4. Cook for a few mins. 5. 10. 2. Grate the remaining coconut and grind it with 1 cup hot water. Add all the above listed ingredients and make a dough out of it.FoolzParadize. Drain and reserve the coconut milk. Remove from heat and serve hot. 8. cashews and raisins. Keep strring all the time. 7. 3. Roast them onto the tava by adding little ghee to it . Fry it in hot ghee for 2-3 mins. Add this second milk to the fried dal and pressure cook it. In the meantime.1 tsp.2 cups (grated) Cardamom powder . Fry the cashews and raisins in ghee and keep aside. Cashewnuts . 202.1/2 cup water and add the jaggery to it.1/4 cup Ghee METHOD : 1. Add cardamom pwd. Dal Payasam INGREDIENTS : Moong Dal (lentil) . 11. Delicious Parathas are ready and tastes very good with spicy tomato chutney. boil 1. 203. 12. 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. 6.1/2 Jaggery . 5. Keeo aside. This will be thicker. Pour this into the boiled dal mixture and stir well. It tastes great if eaten cold too. Again add 1 cup hot water to the ground and drained coconut and grind. Squeeze the milk out and reserve in a separate bowl from the previous.1 cup Coconut . Spoon the mixture into a greased plate and smoothen with a flat spoon. Boil it till the liquid obtains a thick consistency. and the fried cocunut pieces.1/4 cup Raisins . Cut into diamond shaped pieces and garnish with almonds and pistachios. Add the thick coconut milk and mix well. Fry it in ghee and keep aside.
204. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Keep aside Chop the leaves finely. After the leaves get cooked thoroughly . add chilli powder and turmeric powder. When the oil is hot enough.Provided by: www. drop the batter in oil and deep fry them till golden brown. They should cook in their own juice. Close with a tight fitting lid. Add salt to taste . Add the chopped leaves and mix well.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. Keep this aside for 3 hrs. Note : Do not add any water to the onion leaves. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Heat some oil in a frying pan. Beat the eggs and add to the pan.FoolzParadize. Mix well. Decrease flame and let it cook till the leaves become soft. Serve piping hot. 114 . 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.
squeeze the water out and set aside.FoolzParadize. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown.Provided by: www. Make a tarka (seasoning) of mustard seeds. 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. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. salt. Add sugar. Make sure the curd is sour enough. asafoetida and curry leaves and add to yogurt. Keep the yogurt in refrigerator until it is chilled. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. 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. green chillies and ginger. Take each wada out from water. 205.Org Serve hot with green chutney or ketchup. Add salt to taste. These bondas are very crispy and tasty too. Grind it to a smooth paste. Serving the wadas 115 .
Serve with sweet tamarind(imli) chutney.Provided by: www. Now to curdle the milk add lemonjuice to it stirring continously. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Add the sugar for ras to it and add cardomon.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. 206. pista.FoolzParadize. Sprinle red chiili powder. almond and safforn to it. When the milk is cool add chenna balls to it . Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.Drain the excess water by pressing the cloth there must not be water remaining. Depending on the size of the pressure cooker I put 12 pieces at a time 207. Instant Dhokla Ingredients 1 small bowl Besan 1 small bowl Water 1 teaspoon Salt 1/2 tablespoon Lemonjuice 1 tablespoon Oil 1 tablespoon Eno Fruit Salt Tampering 1 teaspoon Mustard Seeds (rai) 2 Sliced Green Chillies A few Curry Leaves 2 Tablespoon Sugar 116 . Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. In the mean time see the milk for ras may be ready. sugar for Ras 1 cup sugar 3 cups of water safforn. Bring 4 cups of milk to boil. roasted jeera powder and black salt (sanchal). mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Take the chenna out of the cloth in a dish . Hold it covered with cloth in the running water. pista. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . And it is ready to serve. In a pressure cooker take 3 cups of water and 1 cup of sugar.Org Arrange the squeezed wadas in a deep dish.4 1/2 tbsp. Then drain it in athin muslin cloth or handkerchief. Refrigerate it. cardomom. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
117 . Garnish with grated coconut and Coriander. Steam it for 20 minutes.Grind thecooled spinach alongwith the greenchillies to a fine paste. Boil the cut spinach for 10 minutes in a very little amount of water. Prepare the tampring adding rai.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan.FoolzParadize. Mix togather water. oil. 208. lemonjuice and water. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly.Provided by: www. Take out dhokla and cut into pieces. greenchillies and curryleaves in hot oil. salt. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down.sugar and lemonjuice and pour into tempring. This paste must be semiliauid. (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. 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. boil it. Allow to cool for sometime. Pour the tapering mixture over it.
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 . Once the onions and tomatoes are cooked. 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. Serve with chappaties 210. 209.Org Chop onion and tomatoes into small pieces.FoolzParadize.peas and tomatoes. Heat oil in cooker. Add the onions. salt. turmeric. tomatoes. and green peas and mix properly Add water and pressure cook. Add ground Masala and roast till oil separates Add potatoes pieces.Add the cumin seeds and asofetida. add the spinach-chilli paste to the above.Add the potato cubes and allow to cook on medium flame for 5 mins. green Chillies. onion. Cut the boiled potato into evenly shaped cubes. Tastes good with rotis/parathas. Coriander. Fry for 2-3 mins. Simmer it for 10 mins.Provided by: www. Add turmeric powder and salt to taste. Heat oil in a pan.
Serve hot with rice. chillipowder (1tsp).And then add all the vegetables and let it boil. Add the ground ingredients and cook for about 15 mins. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. Add a teaspoon of ghee over it in the end before serving. salt (2tsp).FoolzParadize. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.Provided by: www. Add turmeric powder (a pinch). 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 . The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. Add the cooked mixture of the rice and dal to it with salt according to your taste. When they splutter add ginger and fry. Add water if desired. Add jeera. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. The two should be cooked till soft.Mix well. 212. When the pieces turn brown add the crushed peppercorn and the cumin. 211. This can be eaten with coconut or onion chutney.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove.
120 . Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. chillie powder. After that add ginger. Add salt to Gram Flour and add it slowly to the mixture. corriander powder.Provided by: www. Add Gram Flour till you can shape them into small round soft balls. Let them cool for 20 minutes. Mixed Vegetable Kofta in Tomato Curry Ingredients For the Koftas you need 1/2 cup Frozen Corn 1/2 cup Frozen Peas 1/2 cup Green Beans cut in small pieces 1/2 cup Carrots cut in small pieces. Sugar 1/4 Tsp. Fry it nicely. garlic. 213. of Mango Powder 1 Tsp.. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Then add the vegetables & pressure cook till done. Do not add water. Squeeze lime to it & the veg korma is ready. salt & fresh corriander leaves . Add the sliced onions. Keep on mixing it with your hand . of Red chili Powder Pinch of Turmeric Powder 1 Tsp. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp.FoolzParadize. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Serve hot with chapatis. Red Chilly Powder 1/4 Tsp.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. Mix all the spices (except salt) and vegetables in a bowl. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp.
For the Tomato curry . I would highly recommend to cook the curry about 3 hrs before you serve.Org Use some oil in your palm of the hand to form the balls. Keep Medium Flame.) Grease the chakali utensil make chakali. Cooking time : 25 minutes. Deep fry the Kofta balls. (dough should be softer than the chapati dough. Add the rest of the ingredients for the Tomato curry.FoolzParadize. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Preparation time : 5 minutes. Chop the tomatoes in small pieces. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Garnish with Fresh Cilantro or Paneer. Keep it in the oven at warm till you serve.Provided by: www.add a little bit warm water and make a soft dough. Cook them with salt for about 15 minutes on medium flame. Keep on Stirring . See that the oil is not very hot. Deep fry in oilon midimum flame till golden brown in colour.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. Moong Soup With Paneer Light and nutritious. Serves 6. Meanwhile heat some oil in the pan . 214. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. 215. Let it soak on paper. Set them aside. serve with curd or butter. Add water and ginger and simmer for 2-3 minutes. Add the Tomato paste.
stirring ocassionaly. Mix the cornflour with a little water and pour into the soup. 5. 3. Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. milk. Add the paneer and cook for 2 minutes 216. carrots. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Add the strained mixture. sugar. Corn Soup with Vegetables A soup with a Chinese touch. 3.FoolzParadize. Blend in a blender and strain. 217. 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. Soak the moong for a few hours. When they crackle. Melt the butter.Provided by: www. Heat the ghee and fry the cumin seeds and mustard seeds. Serves 6. Add the lemon juice. add the asafoetida and moong liquid. 4. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Preparation time : 5 minutes. salt and pepper. Preparation time: 15 minutes . Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. salt and pepper and boil for 2 minutes. 2. 4. Blend the cooked moong in a blender. onions. Serve hot with cream and bread croutons. Healthy Tomato soup The ever popular tomato soup made in a healthier way. 6. Strain. add the onion and fry for 3 to 4 minutes. 5. 2. Add the sugar. Cooking time : 25 minutes. Serves 6. cabbage. Add 6 cups of water and cook in a pressure cooker. Cooking time: 30 minutes .
Heat the ghee and fry the cumin seeds for 1 minute. corn and Ajinomoto powder and cook in a pressure cooker until done. Green Peas Skin Soup Preparation time: 10 minutes . Cooking time: 20 minutes. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Serves 6. Ingredients 2 coconuts 6 teaspoons cornflour 1 teaspoon cumin seeds 2 tablespoons ghee 2 curry leaves To be ground into a paste 2 tablespoons chopped coriander 2 small green chillies 1 teaspoon lemon juice 1. Grate the coconut. 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. Serve hot. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. 3. 2. 219. 2. Preparation time : 20 minutes. add to the paste and boil for a few minutes. Add the green peas skin and green peas and cook for 3 to 4 minutes. Cooking time: 10 minutes . Cooking time : 10 minutes. Health Information: This unusual soap gives the flavour of peas without the calories. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Serves 6to 8. 6. Add salt and pepper. Serves 6. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. 4. Strain to obtain coconut milk.Org 1. 3. Blend in a mixer. Discard the skin. Fresh green pea pods add fibre and Vitamins A and C to the soap. Add the paste and curry leaves and fry again for 1 minute. Add the vegetables. 218. 5. Boil the stock for 1 minute.Provided by: www. Preparation time: 20 minutes. butter and cheese and boil for a few minutes.FoolzParadize. 220. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Add 6 cups of warm water and blend in a blender. 7. Strain to separate the stock from the skin. Mix the cornflour with 6 teacups of water. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Mix the cornflour and coconut milk. 2. Heat the butter and fry the onion for 1 minute. Add the paste.
Add the lemon juice and top with oil. Preparation time: 15 minutes.FoolzParadize. Add the beans. Heat the oil and fry the onion for 1 minute. 3. 124 . mushrooms. Serves 6.Cooking time: 10 minutes. 4. put the stock to boil. 222. 6 teacups clear vegetable stock 1 green chilli. When cooked. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass.Provided by: www. 3.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. cut lengthwise 10 to 15 canned mushrooms. Add the garlic and chilli powder and fry again for ½ minute. 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. salt and pepper and give one boil. 221. 2. Add the moong dal and 6 teacups of water and cook in a pressure cooker. Add the vegetables and fry again for 1 minute. When cooked. Letil Soup Preparation time: 10 minutes . Cut the onions and tomatoes into big pieces. 2. the tomatoes. Heat the oil and fry the onions for 1 minute. cauliflower. Ajinomoto and salt and boil for 2 to 3 minutes. Cooking time: 15 minutes . Add 6 teacups of water. lemon grass. 3. tomato. blend in a mixer. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Add the stock and boil for 10 minutes. 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.Serves 6. 2. 3. How to proceed 1. blend in a liquidiser and strain. 4. masoor dal and salt and cook in a pressure cooker till the first whistle. Boil for 5 minutes. Add the green chilli. 2. The combination of cereals and pulses provides protein of high biological value. Serve hot with lemon juice and garnished with boiled rice.
Mix all the ingredients with 4 to 5 teacups of water. Add the paste and chilli powder and fry again for 1 minute. 2. Cut the tomatoes intobig pieces.Serves 6. 224. 223. Serve hot with chillies in vinegar and chilli sauce. 7 cloves garlic 7 green chillies 25mm. Cook for a few minutes.Cooking time: 30 minutes.Provided by: www. add 2 teacups of water and cook. Ingredients. 7. 5. sweet and sour sauce. 3. Ingredients. cook in a pressure cooker. soya sause and chilli sause. 750 grams (1 5/8 lb. RAJMA CURRY A favourable from the Punjab. Drain. Preparation time: 10 minutes. Preparation time : 20 minutes Cooking time : 20 minutes. Serves : 6. Heat the ghee and fry the onions for 2 to 3 minutes. 6. Preparation time : 40 minutes Cooking time : 60 minutes. 1 can (450 grams) cream style corn ½ teaspoon Ajinomoto powder ½ teaspoon soya sauce 2 tablespoons cornflour salt to taste To serve green chillies in vinegar chilli sause 1. Add the cooked red kidney beans. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Next day.) kand (rataloo) 250 grams (9 oz. take out a thick soup through a sieve. When cooked. Soak the red kidney beans over night. 2.Org Serve hot with chillies in vinegar. garlic chutney. 4. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. Serves : 6 to 8.) 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. piece ginger How to proc eed. Sweet Corn Soup An old-time favourite. Add the tomato soup to the rajma mixture. 1 teacup red kidney beans (rajma) 2 onions. Cook for 25 minutes.FoolzParadize. sev and oil (optional) to serve 125 .) papadi 500 grams (1 1/8 lb. 1.Add the sugar and salt.
6. Serve with green and garlic chutneys and sweet and sour sauce. For the garlic chutney. In a small earthen pot (matka). Serves :6. Preparation time : 30 minutes Cooking time : 40 minutes. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. finely chopped 100 grams carrots.Provided by: www. Do not separate into two. Make slits on the brinjals. For the sweet and sour sauce. Mix thoroughly and apply the oil all over. Apply the ajwain. Cover the matka. chilli-ginger paste. 5. 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. 100 grams green peas 100 grams cauliflower. 2.(for the koftas) 126 . put a few leaves of lettuce at the bottom. add enough water to get the right consistency. Fill with all thevegetables and cover with the balance lettuce leaves. Blend all the ingredients in a liquidiser. 9. Alternatively. Blend all the ingredients except coriander except coriander in a liquidiser. 8. instead of cooking in a matka. If too thick. Garnish with coriander. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Cut the potatoes and sweet potatoes without peeling. 3. finely chopped 100 grams french beans. Blend all the ingredients in a liquidiser. String the papadi. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. finely chopped 250 grams potatoes. MALAI KOFTA CURRY A tasty kofta curry. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. soda bi-carb and salt. 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. 7. For the green chuntey. 4. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. 225.FoolzParadize. Peel the kand and cut into big pieces. For the koftas. Mix all the vegetables.Org For the green chutney. For the sweet and sour sauce. oil and seve. 1.
Keep aside. cinnamon and paste and fry again for 2 minutes. Blend the onions in a liquidiser with very little water. Add the paste. (1") piece ginger 7 green chillies For the gravy. 5. add the cornflour and sugar and blend. 5. 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. Heat the butter. Add 1 teacup of water and boil for 3 to 4 minutes. Put to cook again and add the garam masala. Add 1 tablespoon of bread crumbs and the bread slice. 4. salt and pepper and cook for 5 minutes. 6. 1. 15 cloves 25 mm. 6. 4. 8. 1. Boil the peas. 7. 1. 2. Then add the cloves. le mon juice and salt and form into kofta balls. 2. Add the tomato puree and cook for 2 minutes. 60 gm mawa 1/4 tsp baking powder Oil for frying Stuffing 90 gm Amul Cheese-grated 90 gm mawa 100 gm sugar 1 tbsp cashew nuts -chopped 2 tsp grated coconut 127 . Pour the mixture into a blender. 226. Steam the cauliflower. 3. Add the vegetables and peas to the potatoes and make a dough. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. 750 grams tomatoes 3 onions 4 cloves 2 small sticks cinnamon 1 tablespoon cornflour 1 teaspoon sugar 1 teaspoon garam masala 1 teaspoon chilli powder 4 tablespoons butter Salt and pepper to taste To be ground into a paste. french beans and carrots in a pressure cooker without adding water. For the gravy.washed and soaked in water for 2 hours. garam masala. Remove and blend into a puree. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour.Provided by: www. How to proceed. chilli powder. chilli powder.FoolzParadize.add the onions and stir fry for 5 minutes till light brown. 2. Pour the gravy and fresh cream over the koftas.Org 9 cloves garlic 25 mm. Put the tomatoes in hot water for 10 minutes. Arrange the koftas in an ovenproof dish. 3. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) .
Add ginger and fry well. red chilli and garam masala and fry on low fire till oil separates. 227.pured 3 cm piece ginger . heat oil in a pan and brown onions. Serve hot with parathas or tandoori rotis. Serve warm decorated with silver foil. Boil till 3 cups of clear syrup are obtained. Add water according to consistency of gravy required. Add koftas and boil for a further two minutes. Fold over adn close sides to make an oval Jamun. And milk and remove the scum as it surfaces. Kofta Lajawab Koftas 125 gm Amul Cheese . Knead well and from into as many balls as the number of stuffing balls you have. Add the rest of the ingredents and mix well. deep fry on low fire till dark brown. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Knead well.grated 200 gm tomatoes . Makes about 8 228. Remove from fire and flavour with essence and caedamom powder. Correct seasoning. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Boil for 5 minutes. 128 . Add tomatoes turmeric. Drain well and immerse in warm syrup for an hour. form into small balls and keep separately. add enough water to knead to a soft dough. Drain and keep aside. Mix well.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Keep aside. ghee to wheat flour. Cook the mawa for stuffing in frying pan till it is golden brown. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil.FoolzParadize. To make gravy.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.Provided by: www. Form into walnut sized koftas and deep fry till light brown. ghee Add two tbsp.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.
FoolzParadize. garam masala powder 1 tsp. raisins and sliced onion till golden brown. brinjals 1 cup curd 2 large onions. coriander leaves finely chopped 1 tbsp. garam masala powder Salt to taste 3 tbsp. Add fried brinjals to the gravy and simmer for two minutes. chopped 1/4 tsp. 3. grated fine 4 medium sized onions 4 green chillies 2. each ginger & garlic grated or crushed 129 . put a little beetroot filling in the centre and seal the edges. 11. 6. Stir well. thick slices.Provided by: www. chopped 2 tomatoes.sliced 1 tbsp. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Remove. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. turmeric powder 1/4 tsp. ghee Method Grind all the ingredients. coriander powder 1 tsp. 7. chopped 2 tsp. 10. till the mixture is almost dry. Cook till the gravy thickens. Smear with salt and keep aside for 10 minutes.coriander leaves. Fry the brinjals in the same ghee till tender. 2. 14. cashewnuts 1 tbsp. 13. raisins Method 1. to a paste. Add all the dry spices. fry cashewnuts.5 cm. Sprinkle the garnish on top. 229.In the remaining ghee fry the chopped onions till transparent. Serve hot with rice or parathas.Org For the stuffing: 2 cups beetroot. 5. Cook covered. Wash and squeeze dry. Remove from heat. 230. 9. coriander leaves and salt. Remove from ghee and keep aside. Heat ghee in a vessel and fry the beetroot paste on a low flame. Heat ghee. Add curd.5 cm. ginger-garlic paste 1 tsp. Divide the paratha dough into small balls. 8. Badshahi Baigan 300 g. Cut brinjals into 2. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . add some ghee and fry the parathas till light brown. Heat tawa. except garam masala powder. chilli powder 2 tsp. cashews or peanuts 1 tsp. 12. Roll out into parathas. ginger 4 flakes garlic 1 tsp. Roll out each ball into a small puri. 4.
ginger grated 2 tsp. stuffed baked capsicum. salt. Goes with: Vegetables like brinjals. Add ginger garlic and stir for a moment. Cover and simmer till gravy is thick and fat starts separating. Semi puree tomatoes and capsicum together. red chilli powder 1/4 tsp. turmeric powder 1/2 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly. cinnamon-clove powder 1/2 tsp.FoolzParadize. potato. or cauliflower. Mix. stir bring to boil. This should be done in a food chopper or grated. cinnamon-clove powder 3 tbsp. cheese grated (optional) salt to taste 1 tsp.Provided by: www.Org 1/4 tsp. sugar and crushed nuts. Add veggies at this stage. garam masala powder 3/4 tsp. lemon juice 1 pinch soda bicarb 1/2 tsp. Garnish with coriander before serving. Add onions and stir fry till light pink. baby corn. Stir. Dry grind coarsely. sugar salt to taste 2 tbsp. Chop onions very fine or run in a chopper. Heat oil or ghee in a heavy pan. Add tomato capsicum puree. oil Method: 130 . Makes: 2 cups 231. Green Gravy Ingredients: 4 cups spinach chopped. Add all other masalas. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. wheat or millet flour 3 green chillies 1 tbsp.
stir fry till light pink. Add cinnamon clove powder. spice powder. water all over it. cashew. add onion mixture. Cool in a plate or run under tap water to cool. garlic grated 1 tsp. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. french beans. add gourd and soda. Garnish with grated cheese before serving. baby corn. peanuts and bread.FoolzParadize. Run till semi-smooth. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Put in a mixie. Cover and put to boil on high. potato and peas. add sugar. Add onions. cinnamon-clove powder 3 tbsp. Add milk. Toss to mix. Stir gently till boil resumes. coriander leaves finely chopped 2 tbsp. saute for 3-4 minutes. Allow to cook for 2-3 minutes more. add ginger. peanuts husked & lightly roasted 1 tsp.) 232. cashewnuts broken 1 tbsp. add chillies. coriander finely chopped 1 slice dayold bread white 1 tsp.Org Take spinach in a large vessel. mixed vegetables with a few pineapples bits. ghee or oil Method: Grind together in a dry mixie. red chilli powder 131 . and stir. Grind together in a wet mixie. etc. Heat fat in a heavy pan.Provided by: www. grated cheese or paneer 3/4 cup milk 1 tbsp. Add prepared vegetable at this stage. for 3 minutes. stir. Goes well with: Veggies like peas. coriander and cherries. wheat flour 1/2 tsp. khuskhus with milk. flour and a few pinches salt. khuskhus seeds soaked in 2 tbsp. bring to a boil. etc. onion. Add blended spinach mixture. dry mixture. etc. Garnish with grated cheese. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. stirring continuously till whiteness of curds disappears. Makes: 2 cups gravy (approx. Add vegetables. tamarind water 1 tsp. potato chunks. Cook covered for few minutes till thickened. salt. Heat oil in a pan. at this stage. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. ginger. Sprinkle 2 tbsp. Add curds and cook. 233. Goes well with: Paneer chunks. ginger grated 1 tbsp. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. chillies. cream.
1 tbsp or to taste 132 . Turn down heat and add cardamom and Besan. Heat oil. salt. drain. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. Fry. Add asafoetida.6-7 tbsp * Milk -.FoolzParadize.1 tbsp or to taste * Chopped Pistachio nuts -. keep aside. Add prepared veggies and stir. flour.4 cups *Ghee/Unsalted Butter -. chopped stirfried brinjal pieces. Cut into diamond shapes after it has cooled down. capsicum. stir. keep cooking for 2 minutes. Garnish with chopped coriander. In remaining hot oil. Cool onions a bit. stirring continuously. etc. add cumin seeds allow to splutter. dhania (coriander seed) powder 1/2 tsp. stir well. putting back oil in pan.1 cup *Sugar -. garlic stir fry for a minute. adjust quantity of oil required. Turn off the heat and stir in the sugar. ginger. Keep aside. fry brinjals pieces in oil. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. Add all dry and ground masalas. (Test: a few drops of water sprinkled on it sputters instantly). cumin seeds 3 pinches asafoetida salt to taste 3 tbsp.) 234. Grind in mixie. Add tomatoes. Drain well by pressing. Goes well with: Chunky veggies like boiled baby potatoes with skin. and continue by frying the onions. Keep aside. Simmer till gravy is thick and oil starts to separate. 235. serve with parathas. Spread 1/2" thick onto a platter. tamarind water. (For this.Provided by: www. fry till well browned.1 tbsp or to taste<BR.4 tbsp * Chopped Almonds -.Org 1/4 tsp. stirring constantly to prevent burning until it has changed to a brown color and smells . 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. add onions. boiled peas. rotis. turmeric powder 1/2 tsp. strands * Raisins -.
When cooker begins to whistle wait for a couple of minutes. do it over low heat and stir frequently. Half and Half 2 qts. 2. It should be soft but not sticky. Cool for a few hours in the fridge. After the cheese has been baked. When pressure cooker depressurizes. This will take at least an hour (you can leave it overnight). Leave curd in strainer until cold and dry. Turn off the heat to place the cover on the pressure cooker.FoolzParadize. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil.Org Method: 1. Pour into collander. cut it into 1 inch squares and add to the hot thickened half and half. Place curd in food processor and process for one minute. cardamon pods. Add sugar to mixture 6. Thicken the Half and Half by simmering over low heat for a long time. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. When boiling add one cup of either whiter vinegar or lemon juice. Using vinegar usually re. This is best done in a microwave. Form small balls from the curd. Now add wheat flour to this 3. Bring one cup sugar and 3 cups water to a boil in a pressure cooker.sults in about 80 to 100 rasagollas. Stir till the flour is very very light brown in color. Ras Malai Ingredients: Ricotta Cheese 2 lb. Turn the stove off. The cheese should have hard. Do not use the same sugar syrup more than once. Milk should separate into whey and curd.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. 133 . then turn it off.nal volume.Provided by: www. Saffron (extremely good for winter) 236. Place 20-25 rasgoolas in syrup.5 cup sugar. if a microwave is not available. Add Almonds. Add the remaining 0. ( At this point of time you can smell the aroma around!) 4. Add milk to wheat flour 5.) Method • • • • Mix 1. Pistachio. remove cover and re. Turn heat on high. leaving only the panir/curd. bay leaf. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7.ened and turned a pale brown. Heat for a few minutes. Thicken until the volume drops to around half of the origi. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Rose Water To taste (opt. 237.peat previous step with the rest of the rasgoolas. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.
corriander powder. mix well. 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. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . fry in oil. salt.utes. mashed 1 piece fresh ginger. Tomato 1 Capsicum 1 Method • • • • • Heat oil. chopped fine 1 tablespoon garlic/ginger paste. and cook for 4-5 min. Add these. 239. Garnish with fresh corriander and sliced almonds and serve hot. minced 1 large tomato. Beat the yogurt and blend into a smooth mixture. Add yo.gurt and salt.FoolzParadize. Add mustard and cumin seeds. continuously stirring. Bay leaf 1 Onion 1 Ginger 1/2 tsp.Provided by: www. 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. Fry for 3-4 minutes. Yogurt 2/3 tsp.Org 238. add bay leaf and onion. Dum Aloo Ingredients: Oil 3 tbsp. Turmeric 1/4 tsp. Chili Powder 1 1/2 tsp. The potatoes should be sliced. cover and cook for about 10 minutes on low heat. Potatoes 1 lb. 240. Mix gently. Garlic 1/2 tsp.sicum cut up. or 3 garlic cloves. and drain. onion and ginger paste. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. size of walnut. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Cooking time about 25 minutes and should be sufficient for 2-3 people. Cumin Seeds 1/2 tsp. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. chili powder. and a table spoon water. Prick with fork. coriander and chili powder. and the tomatoes and cap . Fry for sometime and then add curd and keep frying till it turns golden brown. Salt 1/4 tsp. Sprinkle with turmeric. Coriander powder 2 tsp. Add ginger and garlic and fry for another minute.
Serve at once. Add the tomatoes and bhoona * 1 minute. Add the garlic/ginger paste and bhoona 2 minutes. the dish covered. Cut each in half. Ginger 1 in. Add the paneer cubes and bhoona 2 minutes. Serves 4-6 people.) Add 1/4 cup water. 241. about 12-15 minutes. until all liquids are reduced and the spices coat the meat like a paste.FoolzParadize. Stir in the cashew paste. with constant stirring to avoid scorching. Prepare onions and tomatoes. Turmeric 1/2 tsp. 3. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Remove with slotted spoon and set aside to drain on a paper towel. About 1/2 cup of water can then be added.Org Prepare the cheese chunks. Wash okra under running water and slice off the ends. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. (NOTE: If the sauce is lumpy at this stage. Serves 4 to 6 people. Red Chili Powder 1 tsp. and a gravy created as the dish becomes liquified again. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. 242. The bhoona technique means that the mixture is cooked over medium-high heat. * Bhoona is a technique that is essential to Indian cooking. Set aside. Add the dry masala and bhoona 3 minutes more. Do not scorch. 2. Cover and steam over medium heat until tender. Garnish with the coriander and serve while hot. Add all spices except the garam masala and stir-fry 2 minutes. Add the okra and stir-fry 2 minutes. puree it in a blender and continue. pepper.Provided by: www. 4. Set aside. add salt. thinly sliced 2 tomatoes. and in a wok or heavy skillet fry them in hot oil until golden. stick Garlic 3 cloves 135 . In a wok or heavy skillet heat the oil and sauté onions until translucent. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Cauliflower 1/2 lb. then stir in the peas. Butter 4 tbsp. 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. In the remaining oil sauté the chopped onion until it begins to turn brown.
Fry till golden brown. Add drained toovar dal and the radish slices. tomatoes. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Season to taste with salt and fresh-ground pepper. Blend the daal mixture and coconut until the paste is fine. Stir in the tomato puree. and simmer for about 5 minutes. Method • • • Chop onion. Add chillies when daal starts getting red. soak it in a little water. coriander. sambhar powder and the grated coconut. curry leaves. Serve hot with rice.Org White vinegar 2 tbsp. oil Salt to taste. jaggery 2 tbsps. Melt butter and saute onion. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. 243. Coconut (grated) 3 tbsp. Put in the mustard. sambhar powder 1 tsp. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Coriander Seeds 2 tbsp. MethodScrape and cut radish into round pieces. and asafoetida. and cauliflower into 1 in. Ghee 2 tbsp. cut green peppers. If using dry coconut. 136 . Masala Preparation • • • Roast black pepper. Keen frying for a few minutes.FoolzParadize. Mix chopped tomato. Add salt to taste and about two cups of water. Add the spices and vinegar. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Simmer on a slow fire till cooked. Tomato puree 2 tbsp. cubes. When it splutters add chopped onion. Chana Daal seeds 2 tbsp. chana daal.Provided by: www. Heat oil in a kadai. Keep aside. broccoli.
Remove 137 .Provided by: www.1 cup Gram dhal . red chillies.a pea size lump or 1 teaspoon hing powder. gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma.2 tablespoons Oil . Add coriander seeds. Heat oil in a kadai and fry on a slow fire. Mangalore Rasam Powder Ingredients: Red chillies tightly packed).FoolzParadize.1/2 teaspoon (methi seeds) Hing .1 tablespoon Cumin seeds . cumin seeds. Curry leaves . the hing and the fenugreek seeds till light brown in colour.Org 244.3 sprays.1 teaspoon Fenugreek . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). - 1 cup (broken into small pieces and Dry coriander seeds .
1/2 cup.1 Mustard seeds .Org flame and allow to cool.2 teaspoon (optional) .1 teaspoon Black gram dhal . Powder fine and bottle it.as the stalks also have the for potency the of the chillies. Ingredients Tuvar dhal (thuvaram paruppu) . and also provide fibre body).FoolzParadize. This powder can be used for 2-3 months. Mangalore Rasam (serves 6). Salt .1/4 teaspoon Seasoning Ghee . * * * 245.2-1/2 tsp. Tomatoes .1-3/4 teaspoon Turmeric powder .1/2 teaspoon 138 .lime size.2 Green chillies . Tamarind .1 Rasam Powder .3 teaspoons p73 Sugar .Provided by: www.1 teaspoon Red Chilli . Use the chillies along with the stalks .
red chilli and black gram pour dhal. Add curry leaves and coriander leaves. add the mustard seeds. Add the mashed powder dhal. mash well.Provided by: www. Boil tamarind water with turmeric slit green chilli.when cold. till smell of tamarind disappears and the tomatoes are cooked. When mustard seeds splutter add hing powderthe seasoning over the rasam. squeeze and strain out the liquid. Remove from fire. the raw tomatoes (chopped) salt and sugar powder.FoolzParadize. powder tamarind in two cups of water for ten minutes. Serve rasam hot with steaming rice and papads. and the rasam and boil for five minutes till slightly thick.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . two and a half cups of water. Heat ghee in a pan. * * * 139 .
1 tablespoon Rasam powder .1/2 teaspoon Hing powder .3/4 cup Vegetables .2-4.Org 246.1-1/2 teaspoon (optional) Turmeric powder .1 teaspoon Black gram dhal .3 cups (like sambar onions. white pumpkin.lemon size Coriander leaves .FoolzParadize. Sambar (serves 6) Ingredients Tuvar dhal . Soak tamarind in one cup of water.2 tablespoons Curry leaves .2 teaspoon Salt . Seasoning Oil . chow-chow) Tamarind .1-3/4 teaspoon . When cold mash well.2 teaspoons Sugar .1 tablespoon Red chilli .1 Mustard seeds .Provided by: www.1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes. 140 .1/4 teaspoon Green chillies .
Add tomatoes and fry till it becomes mushy. salt tamarind water and simmer till raw smell disappears. sugar and quarter cup of water.Org for five minutes.1 teaspoon Sugar .3 cups (in flowerets) Peeled and cubed potatoes . * * * 247.1 Ginger . add salt.1 cm p73 Method:Chop all vegetables. Heat three tablespoons oil in a kadai. capsicum.4 tablespoons Coriander leaves . add mustard seeds. black gram dhal chilli. green chillies and ginger into the hot oil and fry till the onion turns golden. 141 . and When slit green chillies. When the cummin seeds splutter add the onions. squeeze well and strain out juice. potatoes and turmeric powder. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. fry a bit.2 cups Oil . Add cauliflower.FoolzParadize. add coriander leaves. 248.2 Capsicum . Add in one and a half cups of add water. and curry leaves. Cook vegetables threequarter cooked sugar. Cover and cook till the vegetables are cooked and the curry is dry. Add mashed p73 dhal. Chana Daal seeds 2 tbsp.2 teaspoon Cummin seeds .1 teaspoon Turmeric powder . Remove and serve piping hot with rotis or rice.1/4 teaspoon Onion .1 teaspoon Salt . Simmer Heat oil and red in a pan. rasam powder tillthick.1 tablespoon Rasam powder . add hing powder and pour the seasoning over the sambar. Cauliflower Curry (serves 6) Ingredients Cauliflower .1/4 teaspoon Hing powder . add the cummin seeds and hing powder. Add the rasam powder.2 Green chillies . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Serve sambar hot with rice and chips. When mustard seeds splutter. (Plain potato curry can also be made the same way).Provided by: www.
250. chana daal. Add chillies when daal starts getting red. ginger and soda. Method • • • • Soak urad daal and moong daal for 2-3 hours. Add finely chopped onion. Coconut (grated) 3 tbsp. soak it in a little water and blend the daal mixture and coconut until the paste is fine. 249. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Mix well and set aside for 4-5 minutes. Ginger 1 tsp. coriander powder.FoolzParadize. Fry small spoonfuls of the mixt ure in hot oil. Masala Preparation • • • Roast methi. Oil 3 tbsp. If using dry coconut. Grind daals into a coarse paste.Org Coriander Seeds 4 tbsp. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. salt.Provided by: www. Green Chili 1 Chili powder 1/2 tsp. Didir Onion Rava Dosa Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas 142 . Baking Soda 1/4 tsp. chili powder OR green chili. and asafoetida. Salt 1 tsp. Keep aside.
Drop chopped green chillies and ginger into batter.8 hours. Ferment for 12 hours.FoolzParadize. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer.peeled and sliced 1.Provided by: www. • 251. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. rice flour together into a thick batter adding little water at a time so no lumps are formed. Remove in a few minutes and make more. preferably in nonstick pan.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Salt to taste. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . 252. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . For the plain rava dosa leave out the onions. When ready to eat. A lot of holes is just the thing. Make thin crepes. drizzle the batter such that there is a latice work effect. spray a non-stick pan lightly with oil and warm. Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible). Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp.finely chopped 4 cloves garlic .Org Method • • • • Mix rava. wide spatula and flip it over.5 inch piece root ginger . Add salt. Leave covered in a large pot overnight. 253. maida. Method • • • Soak the rice and daal separately in slightly warm water for 2 .
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5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
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257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
salt and fry for some more time. 262. green chillies . Clean and Soak the rice in hot water for 10 to 15 mints. 264.1 Cup. 2 dry red chillies .See that it is not deep fried. Cashew Bits.Close the pan with a lid and cook for 10 minutes. Cinnamon sticks . Cloves . Recipe from Vanitha Thyagu. turmeric powder 1/4 teaspoon. This dish can be eaten along with rice and chapathis. when oil heats add the cinnamon sticks and cloves. mustard seeds . allow to splutter add in palak paste . Make the flame low and keep for 20 mints. veg. coconut gratings 3 tablespoon. the dal has to be cooked separately and finally added to the main portion. Rasavangi ingredients:Brinjal-big size 2nos. 263.7 to 8 stems. Oil or butter .1 cup Method: Mix all the above ingredients and soak for about one hour. put small portions of it in oil. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . cool and grind it . Oil for frying. Serve hot. Basmati Rice . Mix roasted Rava. This dish will have to be made thick and brinjals should not be fully mashed. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. 265. haldi powder 1/2 teaspoon. Heat oil in a fry pan and add the brinjals. Add the Vegetables (except peas) and fry for some time. Stuff the brinjal with the ground paste.all t hese ingradients are to be fried dry and ground to a paste.Tamarind(imli)pulp -1 table spoon. Cut th above into small pieces and grind finely. salt to taste. Take small balls and deep fry it in Oil. salt . Maida Bonda Maida or All-purpose-flour -2cups.10 tea spoons. Finely chopped onions .10. Rice flour . Garnish with few fresh coriander leaves 147 .14 to 15. 1/2 tsp turmeric . Also add coriander leaves and Kari veppu leaves. If needed.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Then add the masala paste.2. Palak Paneer Boil palak with 3 green chillies . Let this mixture boil nicely. coconut shreddings can be added to the batter. Rice Flour . urud dal . Drain on a paper towel and add to the palak mixture .Then take some oil in a pan. Boil in water and add all the above except toor dal. coriander seeds . Cumin seeds 1 spoon. Coconut Milk Pulav Masala : Ginger .3 Cups.6 to 8. Seasoning:fry in oil mustard. Sour curd .2. Curd. 1/2 tsp ginger garlic paste . Open it and mix the cooked pulav gently.1 1/2 tsp. toor dal and coconut gratings and add to the main dish. Beans . Grean Peas 1/4 cup. fenugreek 1 teaspoon. Now take a pan add oil then addsome cumin seeds . Rice flour.Provided by: www.FoolzParadize. channa dal 1/2 teaspoon. Also add green peas and Coriander leaves and fry. Garlic gloves .Org 261. Finally add the rice and cover it. Can) . Ingredients: Coconut Milk (15 oz. red chilli 10 numbers. ( Rice and Water should be in 1 : 11/2 proportion ). Cashews and Green Chillies to get a semi solid batter.1. method:Cut the brinjal into 1 inch blocks. Carrots medium sized .1" piece.1 or 2. 1/2 onion .2 nos. salt -to taste For the paste:coriander 2teaspoon. Coriander leaves . salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Now pour the Coconut milk and add water for the rest.fry them intil they are golden brown. Rava Bonda Rava .First put the cooking oil.Half cup. Curd : 1 Cup.10 to 15.This is good for appetizer.2 cups. 1 glass of milk and mix well. salt . Stuffed Brinjal Curry Split peas dal . Remove from the frying pan after the balls become golden in colour. Green Chilly 3pcs. Chillies .1 1/2 tsp. whole red peppers . Toor dal -1cup.1 1/2 tsp. Serve it with Coconut Chutney.2 onions.Salt to suit taste. keeping the stove at low heat.
To 5 spoons of oil.1 cup red chilli powder .add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste. 273. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Add mustard seeds.Ad d this to the poickle and mix.This will taste great with curd rice.Store in refrigerator. coconut pieces.Pout 5 teaspoons of oil in a frypan. crystalline salt. 270. Ginger Pickle Grate ginger finely. ripe) . asafoetida .Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.a small piece of tamarind and salt. 272. 274. whole red peppers and turmeric poweder.When the mustard splatters.1/4 spoon Slightly roast the above without oil and grind into fine powder.Add red chilli powder.Org 267.(Preseve the juice while cutting). sesame seeds . fenugreek seeds.a pinch.1 cup salt . Fry with constant stirring.Add this to thick curd and keep it aside.1 cup turmeric powder. thin skin. fenugreek seeds.1/2 spoon and mix well.6 Cut into medium pieces.4 spoons. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. and add 1 cup of chopped leaves.little mix the above ingredients and add 3 cups of sesame oil.Provided by: www.a pinch into a thick paste.4 spoons.Add salt. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add 1 tsp salt. add mustard seeds.fenugreek seeds.Grind it in a blender to make it into a thick juice. 148 . and asafoetida(perungayam). Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. Lime pickle Fresh lime(large size. Next day. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. Add tamarind juice to this and bring it to boil. 269.Store in refrigerator.each 1 spoon asafoetida .Take oil and add mustard seeds. fenugreek seed powder . asafoetida. Maavadu (Tender mango pickle) Grind mustard seeds.5 cups mustard seed powder . Tomato pickle Cut the tomatoes into large pieces.When it splatters. 271.Wash the tender mangoes and spread the ground paste on it. 268.red chilli powder . Add salt. Aavakkai (Mango pickle) sour mango pieces(medium sized). 2 tsp red chillie powder and cook until it becomes a non-sticky paste. Next day add 1/4 cup of sesame oil and leave it aside. Cut into fine pieces. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Grind into a thick paste.FoolzParadize.Add salt and heat with constant stirring until the mixture becomes thick. add fenugreek seed powder an asafoetida.
Error! Bookmark not defined. Error! Bookmark not defined.1 cup.Org black whole peppers. a pich of asafoetida. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked). 275. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. Error! Bookmark not defined.3 cups . 1/2 tsp cumin seeds and 1/4 tsp salt.Provided by: www. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.Beans. Take 1 cup of rawa and lightly roast without oil to make it crisp. 282. 6-8 tsp of urud dal for an hour. water . 279. 1 tsp urud dal. a bunch of curry leaves and mix well. 2-3 chopped green chillies. Dal Vadai (Aama vadai) Soak 200 g of gram dal. Drain the water from the aval and add it to the pan and fry. Deep fry this in oil and turn over until the vada turns golden brown. and salt .Add a pinch of asafoetida. and cumun eeds.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. 200 g of toor dal. add 1/2 tsp mustard seeds. carrots. 1 tsp gram dal. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. 280.Heat 4 tsp of oil in a pan. Turn over both sides until fully cooked. You can mix curd with soaked aval if you like. Turn over until golden brown in colour and it is fully cooked… 276. On a plastic piece of paper place a ball of this and flatten it by hand. 281.Grind 3 green chillies.Now add 3 cups water and when it comes to boil.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. VenPongal Mix rice and moong dal in the ratio 1:1. 277. add 1 tsp urud dal. Add 2 tsp of ghee while serving. Rice Uppuma Rice rawa .Add 3 times water and steam until it is overcooked. Then add 6 tsp grated coconut and fry lightly. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour.Drop this carefuly into boiling oil and fry till it turns golden brown.add salt . onions Cut the vegetables into fine pieces. 1 teaspoon gram dal. Add a bunch of curry leaves. To 1 volume of this add I volume of finely cut cabbage pieces . Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). 3 whole red peppers and salt in a blender. Deep fry this in boining oil. When it pops. Aval uppuma Soak 200 g of aval in water for 1/2 hour. 3 red chillies.1/2 tsp. 3 hot green chillies(chopped). and roast lightly.Take some ghee in a fry pan and add whole black peppers. To this add 1 tsp cumin seeds. Rawa Kichadi Vegetables . 1/2 tsp whole black peppers.When the peppers burst add 149 . and asafoetida.FoolzParadize. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft.Cut green chillies and ginger into fine pieces. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. In a pan. Then drop them in boiling oil. heat 6 tsp of oil and add 1/2 tsp mustard seeds.Add the soaked dal to this mixture and grind coarsely. Deep fry in oil. Add 1 tsp salt. add 1 tsp urud dal. 1 tsp whole black peppers. 278.When it splatters.
over it.1 cup.Dry roast 2 tsp of cowgram. heat water to boil. Heat 2 tsp of oil add mustard seeds.Place some Error! Bookmark not defined. place a laddle of flour and spread on it(it should be thick than a normal dosa). fenugreek seeds . (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. 283.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. 285.1/2 Fenugreek seeds . 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. and roll the dosai on both sides and move it to a plate. For serving follow the procedure for Error! Bookmark not defined. 287. use red whole peppers). Maida dosai Mix maida:rice four in the ratio 2:1. In a thick vessel.5 hours and grind into a fine flour.Then grind in a blender (with adding water in steps) into a very fine flour. The same procedure can be followed with wheat flour instead of maida 150 .Add salt and keep it aside (to get sour)for 12 hours. Urud dal -1/2 cup. add the rawa and stir into a paste. Uthappam Par boiled rice . using this preparation in the place of rice. .Add salt. Flatten this flour ino round shape (the size of urud vadai). Masala Dosai Par Boiled rice . Add ome splattered mustard seeds.When they are cooked.2 tsp Soak the above in water for about 4 . when it splutters. Add a pinch of salt and stir well. When it becomes hot enough.When the pan is fully heated. water . and add the roasted cowgram . or Error! Bookmark not defined.little Rinse the above ingredients in water for about 2 -3 hours.To this add chopped green chillies.2 cups. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. Now the sevai is ready . few cumin seeds. Side dish -Error! Bookmark not defined. add a tsp of oil all over its edge and remove when fully cooked. coconut pieces(cut into very small pieces) and 1/2 tsp salt.4 cups. curry leaves and mix well. 1/4 tsp asafoetida. When it is cokked on one side.Provided by: www.Turn it over so that both sides are cooked well. Using this flour in omappodi achu. Morkkali rice flour . Kaaradai Roast 200 g of raw rice and powder it into a nice rava. but make the dosas more thick. turn over.2 Urud Dal .FoolzParadize. 286.. salt to taste(about 1 tsp). 284. Heat the pan and spread a drop of oil on it. squeeze into the form of long threads on a plate. take some flour and spread it on the pan into a round shape.Add some ghee while serving.Org chillie and ginger pieces and a pinch of turmeric powder. Make dosas as described in Error! Bookmark not defined. curd. sour curd or buttermilk . add 2 curd chillies(alternatively.Add water and mix.. Leave it for about 8 hours to become sour. place in idli plates and cook.2 Raw rice . Heat a dosa tawa and spread a tsp of oil over it.Add this to cooked dal-rice. Add about 2 tsp of rava. Let it be more thin than normal dosai.1 cup Mix the above well.When it is almost cooked spread a teaspoon of Error! Bookmark not defined..
50 g Roast rava in a dry pan and powder it.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. gram dal in the ratio 2:2:1.1. cashewnut . 292. Wait until the mixture cools down to a temperature where the hand can withstand the heat. water 1 Heat water to boil.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add chopped green chillies. Make into even sized balls with this flour. cardomom . cardomom . raisins. Heat the ghee slightly until it melts and add it to the mix well. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.1 1/2 kg. grated coconut in ghee and add this to the mixture and stir well. Now make into even balls by pressing lightly with hand. Drop the boondis into the sugar syrup and mix well.To this add finely powdered sugsr.1 kg.Roast some cashews and raisins in ghee and add it to the mix. Rava dosai Slightly roast rawa in a dry pan. ghee . curry leaves.To this add finely powdered sugsr. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. cardomom powder. 151 . Add the liquid part of this juice (which will be at the top) to cooked mixture.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. chopped onions. Heat the ghee slightly until it melts and add it to the mix well.Add some extra ghee while serving.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. Cover and keep aside for 1/2 hour. Rava laddu (Ravaalaadu) white rawa .200 g. 293. Laddu Prepare Error! Bookmark not defined. Inner stuffing(Poornam): Mix 1 cup grated coconut. 289. 1 cup powdered jaggery. Roast the cashews in ghee and add to the mixture. Also add a feww cardomoms and kalkandu and mix well. cumin seeds and make dosas as described in Error! Bookmark not defined. 291. Sakkarai Pongal Take rice.Org 288.50 g Roast rava in a dry pan and powder it. Roast the cashews in ghee and add to the mixture. Soak urud dal for 1/2 hour and grind it into a thin soft paste. sugar .Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. cashewnut . Rava laddu (Ravaalaadu) white rawa .Remove this from oil and drop into sugar syrup for 2 minutes and then remove.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.FoolzParadize. 290.Add water and steam in pressure cooker. cardomom powder.Then take even sized balls of this and shape it into a hollow hemisphere. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency.1 kg.. Kozhukkattai Outer cover: Rice flour . ghee . Roast cashewnuts.. moongdal. leave for 5 min. Allow to cool.10 (powdered).10 (powdered). sugar .Provided by: www.1 1/2 kg.200 g. Make into even sized balls with this flour.
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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.
spoonHing a small pinchSalt 1 t.Make small balls.spoonButter 2 t. green chilles. 310. 155 . salt and the soaked dhall coarsely.spoonCashew 1/2 cup choppedSalt 1 t. coconut. mustard. 311.FoolzParadize. Coat the balls in thisbatter. 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.spoonUrad dhall 1 t. Add chopped spinach and makes small balls and deep fry in oil.Org 308. Peel skin and mash thepotatoes and keep them aside. and roll them similar to chappati/puri's andcut them into small squares/dimonds. and salt.green chilles. cashew. coconut. Fry in little oil. Wet grind urad dhall. uraddhall. curry leaves and ginger. and butter with little water. 313. and deep fry in oil. and curry leaves to this.spoonCooking oil for frying MethodMix maida. Mix this well with the mashed potatoes.spoonGreen chillies 2 Coconut 2 t.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin 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. 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. and salt finely. channa dhall.spoonChanna dhall 1/2 t. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonGreen chillies 2 Coconut 2 t. hing. 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 a batter with channa flour and little salt. Spinach Vadai IngredientsMoong dhall 2 cupsChanna dhall 1 cupRice 1/2 cupSpinach 1 bunch finely choppedGinger a small piece gratedGreen Chilles 3-4Hing a small pinchSalt 1 t. and add fresh lemon juice. Roll small balls and keep them aside.spoon Mustard 1/2 t. and curry leaves to this.spoonCooking Oil for frying Method Boil potatoes with turmeric. Deep fry these small squares in oil. Add pepper. make small balls and deep fry in oil. salt.green chilles.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. Wet grind urad dhall. Make small balls and deep fry in oil. and make a nice dough similar to Chappati dough. and salt finely. hing . hing .Provided by: www. green chilles. chilli powder. Add pepper. Grind ginger.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Make small balls and deep fry in oil. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. 309. 312. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. hing.
spoon of oil around it. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. and coconut with the melted jaggery. 317.5 cupsDry ginger powder 1 t. and rice flour in water to make slightly watery batter. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. to the above batter. Let it cook on this side for a few minutes. and put 1 t.spoonCumin seeds 1 t. and put 1 t. and then turn over to the other side. and mix them together with salt.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.Serve it hot with chutney. or with some jaggery.Org 314. 315. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. Wait till the dosai turns brown.spoonsCream of Rice 1.Keep it overnight so that this will ferment. Keep at roomtemperature for 12 hours. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.spoon of oil around it. Grind the two seperately. aval and urad dhall in water for 1 hour. hing and red chillies.5 t.Keep it overnight. moong dhall.5 t.spoonsSalt 1.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. Wait till the addai turns brown. maida.spoon of ghee around it. 318. Add dried ginger powder and mix everythingtogether.spoon Curry leaves Cooking Oil 6 t. rice flour. before making idlis.spoonsCooking Oil 1-2 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.spoonHing 1/4 t. Do not turn the dosa. and cream of rice together in 6 cups of water. 156 .5 t. urad dhall. Grind the above coarsley and add hing and salt to this. maida. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. Close the dosa with acover and let it cook for a few minutes.Fry pepper.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. rava.spoonPepper 1/2 t.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. and curry leaves in oil and ghee. andput 1 t.Add all the other ingredients except oil.spoonsGhee 2 t. andput 1 t.spoonsCooking Oil for making dosas MethodRinse and soak rice. channa dhall.Serve it hot with any chutney. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. cardamon.5 t.Mix wheat flour.spoon per dosai MethodMix rava. 319. and then turn over to the other side. Let it cook on this side for a few minutes.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.Wet grind the above with salt into a nice batter.FoolzParadize.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.spoonSalt 1. and make a fine batter. Coat a flat vessal with oil.Provided by: www. cumin seeds.spoonCumin seeds 1/2 t.spoon of ghee around it.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. 316.Keep this batter in room temperature for atleast 20 minutes before making dosas.spoon of oil around it.Grind the above coarsely with salt. Addthis to the flour. and put 1 t.
and add tamarind paste and salt to this. and mix it with the batter. green chillies. and either bake it in an oven. and put a spoon full of onions onthe dosa and fold the dosa before serving. hing.spoonCurry leavesOil 2 t.spoonCurry leavesCooking Oil 4 t. andcurry leaves in oil.spoonMustard 1/4 t. thuvar dhall.spoonSalt 3/4 t. salt and tamarind paste. butter milk. pepper. curry leaves. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t. hing.spoonUrad dhall 1 t.spoonsGhee 2 t.spoonsSalt 1 t. and curry leaves.5 t.spoonChanna dhall 1 t.spoonPepper 1/2 t. washed & cut 1" lenght wiseUrad dhall 1 t. urad dhall.spoonHing a small pinchSalt 1 t. and add cumin seeds.Make them similar to addai's. and now add turmeric. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonUrad dhall 1 t. andcurry leaves in oil. and green chilles.spoon MethodDry roast urad dhall.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. Dry grind the above with 1/4 t. and add the choppedeggplant to this. Keepstirring until the rice flour gets cooked. Garnish with finely chopped cilantro. red chillies. salt and little onion. hing. Serve with corrianderchutney or onion chutney. ginger. mash the eggplant and keep it aside.Fry mustard. 325.spoonCilantro 1 bunch finely choppedSalt 1.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.Fry mustard in oil and wait till it splatters. Finally add the ground methi powder. Add 6 cups of water to the above and let it cook for sometime. Mix mashed eggplant.spoon MethodDry roast methi.spoonCooking oil 4 t. fried ingredients to the tamarindwater.Fry the remaining onions in oil and keep them aside. channa dhall.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.Fry mustard.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. and let it cook for sometime.spoonSalt MethodCoat eggplant with little oil.spoonRed chilli 4-5Mustard 1/4 t. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t. hing. Now add cream of rice and keep stiring until cream of rice gets cooked. and hing in oil.Make the peserat like dosas. cumin seeds.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. and salt. channa dhall.Grind the above with green chilles. Peel the skin.Heat oil and ghee in a pan.spoon MethodMake a batter with rice flour.Provided by: www.spoonSalt 3/4 t. and urad dhallin water for 1 hour.5 t. 321. 323. vetha mulaka. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t.Fry mustard. urad dhall.Bring 1 cup of water to a boil.spoons MethodRinse and soak rice. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. orgrill it on the stove.Org 320. and then add the rice flour batter.spoonTamarind paste 1/4 t. usually takes about10 minutes.spoonChanna dhall 1 t.spoonCorriander seeds 1. red chillies. red chillies. red chillies and hing.spoon salt.spoonMustard 1/4 t. 324. Sprinkle little water. and cover it 157 . Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t.FoolzParadize. and grind it into a powder and keep it aside. andwait for a few minutes.spoonMethi 1/2 t. then add urad dhall. 322. corriander seeds. Wet grind the above coarsley with redchillies and salt. channa dhall.spoonsHing a small pinchTurmeric 1/4 t. turmeric.
spoonChanna dhall 1 t.spoon MethodFry mustard.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonUrad dhall 1/4 t.spoonMustard 1/4 t. Now add the remaining salt. turmeric.spoonRed chilli 2Curry powder 1 t. turmeric. red chilliand diced plantain in oil in a wok. finely chopped ginger.spoonChanna dhall 1 t. 327. channa dhall. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t.Wet grind cumin seeds. Let it cook for 10 minutes. Sprinkle water and let it cook for 5minutes.spoon MethodBoil plantains with turmeric and salt. 328.Fry mustard.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoonSalt 1 t.spoons of oil and then add the grated plantains. curry leaves. and dicedUrad dhall 1/2 t. hing. and addthe vazai thundu to the above pan.spoon Mustard 1/4 t.spoonCurry leaves a fewOil 3-4 t. and the ground masala powder.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. urad dhall.spoon MethodCook rice. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.spoonSalt 1/2 t.Fry mustard. Plantain Puli Curry IngredientsPlantain 2-3 washed. hing.spoon ghee and add to the above. curry leaves. curry powder and mix it well. turmeric.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonHing a small pinchTurmeric 1/4 t.spoonSalt 1/2 t. butter milk and salt togetherfor 15 minutes. finely chopped ginger.Provided by: www.spoonCurry leaves a few Cooking oil 3 t.Squeeze the butter milk out the soaked vazai thandu. hing. and let it cook for a few more minutes. lemon juice andsalt in 2 t. red chillies. Sprinkle water and let it cook for 10 minutes.spoonSalt 1 t. curry leaves.Peel skin and grate them and keep it aside. and let it cook for another 5-10 minutes.spoonRed chilli 2Mustard 1/4 t.spoonTamarind paste/extract 1/4 t. and ginger in 2 t. tamamrind paste. peeled and dicedCumin seeds 1/2 t. Now add salt. Mix it well andadd a few t. green chilli.FoolzParadize.spoonGinger a small piece finely choppedGhee 1/2 t.spoons of oil and then add the mashed potatoes.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. channa dhall. red chillies.spoonCumin seeds 1/2 t.spoon MethodSoak vazai thandu.spoonHing a small pinchTurmeric 1/4 t.spoons of cooking oil.spoon (or to taste) MethodBoil plantains with turmeric and salt. urad dhall. and ginger in oil.spoonMustard 1/4 t. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t.spoons ghee.Fry mustard.Fry pepper. hing. Plantain Curry IngredientsPlantain 2-3 washed. urad dhall. coconut and red chilles and keep it aside. turmeric.Peel skin and mash them and keep it aside. urad dhall. 330. 329.spoonsSalt 1 t. cumin seeds. lemon juice andsalt in 2 t. Letthis cook for a few minutes and then garnish with cilantro.spoonMustard 1/4 t. 158 .and then add the grated coconut to the above. hing. 326.Fry mustard. Add little water to tamarind paste.Fry cashews in 1 t.Org slightlyuntil the eggplant gets cooked.spoonSalt 1 t. and add this to the above pongal. red chilli. peeled. hing.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. moong dhall and turmeric powder with extra water andkeep it aside. moong dhall.Add salt and remaining ghee and mix everything well.spoonsButter milk 1/4 cupCooking oil 2 t. curry leaves. urad dhall. and now add the ground masala. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. curry leaves. and sprinkle this on the plantain curry. and diced plantain in oil in a wok.spoon (or to taste) MethodBoil potatoes with turmeric and salt.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.FoolzParadize.spoonsSaffron 1/4 t. Add the soaked saffron and serve it cold.Cook the almond paste for 5-10 while stirring it constantly. 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. and almond paste for 10-15 minutes. Add the remaining milk. and keep the same amount ofsugar aside.Soak rava in little water for 10 minutes. and keep it aside. and sugar into a nice dough. and keep it aside. 332.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.Soak almonds in hot water for 1 hour.Knead maida.Provided by: www. Now add sugar and keep stirring.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.Soak almonds in hot water for 1 hour.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. condensed milk.Boil evaporated milk. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t. 159 . Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. and boil for 10-15 minutes. soked rava. till the flavour comes out.Org 331. using somecold after. Serve it cold/hot.Measure the amount of almond paste. and kesar color to above and let it cool. Add saffron.

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