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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
................................................................................................................................................................... 178....131 Brown Gravy.............................................................................................................................100 Pulihora (Tamarind Rice).......................124 Tum Yum Soup.....................................................................................................................................................................................................................................................................121 Moong Soup With Paneer ......................................................... 219............................................................................................................................................127 Kofta Lajawab............................................................ 213...................................................................................................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)................................................................................................................113 Red Beet Paratha............................................99 Onion Rice ..................................................................................................................................................................Org 177.................................................................................................................................................. 226. 209...... 207.....................................................................112 Dal Payasam.................................................................................FoolzParadize............. 216...................103 Aloo Gobhi Methi Ka Tuk.................. Baigan fry Recipe..........................................................................................................................................................................................................................................................................................................................................................................107 Sarkarai Pongal..........119 Vegetable Korma ............... 201.............123 Letil Soup.......108 Malai Kofta.............. 179........................................................... 212..........................................................................................................................................................................................................................132 4 ...... 204...................... 184................... 221........................ 182.....120 Chakali..........................................123 Lentil and Vegetable Broth............................................................................................................. 181........................................106 Garam Masala ..................................101 Masala Vada.......104 Dum Ka Karela ................. 187...........................................................................................................................115 Rasmalai.................109 Vegetable Kofta . 193............................. 234................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)................ 228........................................................................................................................................................................................... 218.................................................................................................104 Khatti Arvi Ka Saalan............. 196....... 232...........110 Rasmalai............................................................................................................................... 194...................................128 Badshahi Baigan ........................ 200..................................................Provided by: www................... 205...................................................................................................................102 Ravva Dosa ..129 Red Tomato Gravy................................... 220................................................... 188................................................................................ 191................................................................................. 222................................................................................................................................................118 Venn Pongal........................................................................................118 Tamilian Kurma ................................................................................................... 210.......................................................... 192..................................................................111 Besan Ladoo................................................ 203.............................................................113 Green Onion Bhurji..................................................................................124 Sweet Corn Soup ................................................ 215..................... 214... 231.............................................122 Green Peas Skin Soup.......................... 230.............................119 Mixed Vegetable Kofta in Tomato Curry ....................................................... 199......................................126 Cheesy Sweet Jamuns............125 MALAI KOFTA CURRY............................................................................................................................................................................................ 235..........................112 Dryfruit Halwa.......................................................................................................................................................................................................................113 Mysore Bonda ................................................................................................................116 Instant Dhokla..........................................................................................................................................................................................................................................................................................................................................................................................129 Green Gravy........... 183..........................................................................................................................................................103 Bhakar Wadi........................................................................................................ 190......131 Besan Burfi .................................................................................................................................................................111 Sweet Shakarpara (Diamonds).............108 Vegetable Jhalfrazie ..................................................................... 206.................................125 RAJMA CURRY ......................................116 Matar Palak...............................................................98 Kozukkattai (Stuffed Rice Balls)................................................................................................................................................................................................................................................. 211................................................................................................................................................................................................................................................ 186.............. 227............................................................................................................................................... 225................................................... 198.............................................................................. 233.........................................................................................................................121 Healthy Tomato soup.............................................105 Dum Gobhi................... 217..128 Beetroot Parathas ......................................................130 White Gravy ................................................ 223........................................................................... 195............ 197.....122 Corn Soup with Vegetables.....111 Cashewnut Barfi.................................... 185................................... 224.................................................................................................................... 202........ 208......................123 Hara Nariel Ka Shorba................................................................................................................................................................................................................................ 180......................................................................................................................114 Dahi Wada .........................109 Navaratna Curry ...............................................................132 Raabdi.................................................... 229... 189...............117 Aloo Mutter.........................................................................................................................
................................................ 271..............................................................................................................150 Morkkali.............148 Curd Vadai.........................................................148 Aavakkai (Mango pickle).............................................................................................. 246................................................................................................................. 285.............................................................. 280.......................................................................................................................................................140 Cauliflower Curry ...........................147 Maida Bonda.........................134 Dum Aloo.................................................. 290.................................... 264... 254.........................................................................................................................................................................151 Poli ........................................................ 277.............145 Indian Cream of Tomato Soup...........................................................................................................................................................................152 5 ....146 Rasavangi .....................................................................................................................................................................151 Rava laddu (Ravaalaadu)................................................ 292...............................146 Halwa ........................ 279.......................151 Kozhukkattai......................... 260..... 243.................................................................150 Uthappam..........................................................................145 Kadhi..... 268..................................................149 Mangalore bonda ............................................................................... 244...............................................148 Tamarind pickle (Pulikkachal) ....................... 237.................................147 Coconut Milk Pulav.........................................................................................................................................................................................................................................................................................................148 Cabbage Vadai.......................................Provided by: www...................................................................... 259.......................................................................................................................................................................... 253.............................................................................. 247............................................................. 252................................................................................................................. 242.........................................................................................................................................................................................147 Stuffed Brinjal Curry..................149 VenPongal.........................................................................................................................................................................148 Lime pickle .....................................................................143 Dosai................................................................................................... 287....................................................... 256....................................................... 286......................................... 278......................................................................... 276............................................................................FoolzParadize.............................................................................................................................. 241................................................................................................................................................................................................................................147 Rava Bonda ..... 257................................ 282...............................................................................149 Dal Vadai (Aama vadai) ...................................143 Basic Curry Sauce........................................................................ 245......................................................149 Urud Vadai (Medhu vadai)...........138 Sambar...... 275...................................................133 Dum Arvi............................... 251..........146 Bengan ka bhurta........................................................................................................................................................................................................................................................................................ 267.........................................................144 Double Ka Meetha (Bread Pudding)..............141 Sambar Masala............... 274...................... 272...............143 Biryani..................................................................... 289.........................133 Rasagulla................................................................................................................................................................................................... 240..................148 Ginger Pickle ...................................... 273.........................................................................................................................................150 Masala Dosai...................................................................... 269.......141 Vada ...............................................................Org 236................................149 Sevai (Idiyappam) ....... 262..................................................................149 Aval uppuma ............................................................................................................................. 265.............................................................................................................................................................. 238.................................................................................................... 294.............................................. 249............................147 Palak Paneer.................. 255..............................................150 Rava dosai ..............................................151 Sakkarai Pongal...... 248...................................... 261...................... 258.. 281....................................................................150 Maida dosai.....................................................................................135 Vegetable Jalfrasie ..................................................................................................................................................................................................................135 Rasam Masala ..................................................................................................................................................................................137 Mangalore Rasam.......................................................... 266.................................................................................................................................................................................146 Toll House Pan Cookie ................................................................ 239....................................................149 Rice Uppuma ..............................................149 Rawa Kichadi..............................................................................147 Tomato pickle ..148 Maavadu (Tender mango pickle).................................................................................................................................. 288...............142 Didir Dosa....................148 Gonkura Thokku ......................................................................................................................... 293................................................................ 250.................................. 291................................................................................................................................136 Mangalore Rasam Powder.....................................................134 Bhindi Masala ...................................................................................................................................................................151 Laddu......................................................................................134 Matar Paneer..............151 Jilebi................................................................................................................................................................................................................ 270.........................142 Didir Onion Rava Dosa......................................................... 283..................... 263..................................................................................................................................................................................................................................................... 284................ Ras Malai .........................................................................................................................................
.............................................153 Kunuku..........................................152 Sweet Adai................156 Thaval Adai..................................................................................................................... 306.... 314............................................................................. 326..............157 Eggplant Gotsu................................................. 305.....157 Tamarind Uppma ...................157 Eggplant Podi Curry ..........................................157 Peseret....................................... 323........................................155 Spinach Vadai..................................................................... 331................................................158 Vazai Thandu Curry.................. 296.........................................................155 Thukada ......................FoolzParadize............................................................................................................................... 318.................................................................................................................................................................................................................................................................... 317.............................................................................................................................152 Sweet Puttu............................................................................................................. 315............ Somaasi................. 304............................................................155 Idli.... 301..............................................152 Chole........................................................................................................................154 Vermicilli Masala Vadai......................................................................................... 309............................ 322........................................................................................................154 Cashew Kunuku .............156 Rava Dosai........................................ 298.................................................................................. 302.................................................................... 316.................................................................................................................................................................................... 300........................................................................... 321......................................................................................... 303............................................................................................................................................................................ 325.............................................................. 328................................................. 308..................................................... 312.159 0.................... 327............................. 329..................................................................................................................................................................... 320...............................................152 Palak Paneer....................................... 313...........................................................................................................................................152 Panchamritham (fruit salad).............................158 Badam Kheer....................................................155 Kara Vadai...............................................152 Milk Appam...157 Moor Kali......................................................................................................155 Potato Bhonda ........ 307.......... 319..................................... 324......156 Vella (Jaggery) Dosai.................153 Oatmeal Raisin Cookie .....................................................................................................................................152 Paanagam.........................................................158 Venn Pongal.................................................................... 310................ 299..................................................................159 Paal Poori (Sweet Poori).....................................................................................156 Aval Dosai.............................................................156 Kanjeepuram Idli..............154 Madhur Vadai.............................................................................................................................158 Potato Podimas ......................................................................................................................................................................................................................................................................Provided by: www........................... 6 ......................................................................................................................................................... 297..........................................................................................................................155 Bhonda .............................................................................................................................................. 332............................................................................................................................................................................................................................................................................................................................................................ 311.................................................156 Ordinary Adai...................................................................................................158 Plantain Curry.........................................................................................................................Org 295.................................154 Medhu Vadai....................................................157 Plantain Puli Curry .......................................................................................................................................... 330...
keep aside. Boil for 2-3 minutes. Add the tomato and further fry for two minutes. Pour over the vegetable and mix gently. add green chilli and run for a minute. do not make very smooth. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. red chilli powder 1 tsp.Org 1. Cut the potatoes into big pieces. When it resumes a boil sprinkle the flour and stir well. Serve hot with naan or parathas or even rice. Note: You may use boiled peas. Keep aside. Add spinach and potatoes. Drain the potatoes. Gobi Manchurian INGREDIENTS: 7 . cinnamon-clove powder 1/4 tsp. Cool quickly. Add the ginger. boiled corn kernels or paneer chunks in the above dish. lemon juice 1/2 tsp. instead of atoes. Add all the dry masalas and fry till ghee separates.FoolzParadize. Heat ghee and fry potatoes till light brown. Put in a mixie. garam masala 1/2 tbsp. Cover and boil over a high flame for 2 minutes. In the same hot ghee add the cumin seeds. butter 4 tbsp.Provided by: www. add very little water (just a sprinkle) and a pinch of salt. ghee salt to taste METHOD: Put the washed spinach in a pan. Keep slightly coarse. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. 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. onions and fry till very tender. wheat or other flour 1 tsp. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. or hold under running water in a colander.
Add the salt and spring onions. cornflour on the florettes and stirfry for 2 minutes. Gradually add to the gravy and stir continuously till it resumes boiling. cauliflower clean and broken into big florettes. In the remaining oil. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. Make florettes as above and instead of adding water as above. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Fry as above and proceed as above. Keep aside.FoolzParadize.Provided by: www.potato. oil 1 1/2 cups water 1 tbsp. ladyfinger (okra) 100 gms. of milk has been added. ginger finely chopped 1 tsp. Drain and pat dry on a clean cloth. capsicum. cornflour 1/4 tsp. add fried florettes.carrot. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Add florettes and soya sauce. spring onions and soya ce at this stage.Org 1 medium. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Variations: Dry manchurian can be made by omitting the gravy. Stir fry for a minute. dry 3 tbsp. Sindhi Saibhaji Ingredients: 1 each . garlic finely chopped 1/4 cup plain flour 3 tbsp. garlic and crushed red chilli and fry for a minute. french beans 8 . Serve hot with noodles or rice. Boil for two more minutes and remove. adding 1/4 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. Same procedure for veg. brinjal. add remaining ginger. onion. each of ginger and garlic and red chilli powder and salt to taste. but instead of using only cauliflower. Make thin batter out of flour and 2 tbsp. red chilli powder 2 red chillies. manchurian (with gravy or dry). Sprinkle 1 tsp. Add 1 1/2 cups water and bring to a boil. 1 small bunch spring onoin finely chopped 2 tsp. Boil till the gravy becomes transparent. to which a tbsp. tomato. small cabbage. Dip the florettes in the batter one by one and deep fry in hot oil.cornflour.
Shahi Paneer Ingredients: 250 gms. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp.Org 1/2 bunch each spinach. Cool the cooker. turmeric 3 tbsp. 1/2 bunch any other leafy greens. Heat 1/2 tbsp. 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 . salt 1/2 tsp. add all the vegetables. cover and pressurecook for 3 whistles. dhania (coriander seed) powder 1 tsp. khatta (3 leaved) greens. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. wash and chop spinach and vegetables except tomato. spinach and dals. coriander. oil 1/2 tbsp. Place whole tomato on top. paneer (cottge cheese) 3 tbsp.FoolzParadize. Clean. Heat oil in a pressure cooker. Add all masalas and mix. red chilli powder 1 tsp. add enough water to cover the contents. ghee add a pinch of asafoetida add to the mashed vegetable.Provided by: www. ghee 2 pinches asafoetida METHOD: Clean and wash dals. open and handblend the contents. Mix well.
Add curd and cook for 5 minutes. red chilli powder 1/2 tsp. add milk and paneer fingers and boil for 3-4 minutes. Add tomatoes and cook for 7-8 minutes. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Heat remaining ghee. 5. covered. dhania powder 1/4 tsp. add gravy and other ingredients except milk and paneer. Garnish with chopped coriander and grated paneer. tomato sauce To garnish: 2 tbsp.ginger. green chilli and cardamom.Org 1/4 cup beaten curd 1/2 tsp. Add onion. Fry for 3-4 minutes.FoolzParadize. garam masala salt to taste 1/2 cup milk 2 tbsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . Makes for: 6 Shelf life: best fresh. red chilli powder 1 tsp. salt 1/2 tsp. Boil to get a very thick gravy. Just before serving. Making time: 45 minutes. Blend in a mixie till smooth. Potato in Curd Gravy Ingredients: 3 medium. heat gravy.Provided by: www. chopped coriander Method: Chop the paneer into 2" fingers. Add 1/2 cup water and cool. turmeric powder 1/4 tsp. Heat half the ghee. grated paneer 1 tbsp.
each ginger. Keep both aside. mustard seeds 1/4 tsp.FoolzParadize. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Add the masala mixture and fry for 2 minutes. Mix all the dry masala in 1/4 cup water. Stir well. each cumin. When they splutter. 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. garlic grated 2 green chillies slit 1 tsp. 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.Provided by: www. Add the seeds (cumin and mustard). coriander leaves chopped 1 1/4 cup water 1/2 tsp. coriander chopped 1 tbsp. 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. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Stir continuously after adding curd. ghee salt to taste 11 . wheat flour 1 tbsp. add ginger-garlic. chilli and curry leaves. Mash 3-4 pieces fine with hand. oil Method: Cut potatoes into big pieces. Making time: 30 minutes.
Add butter to ghee and heat. add the wet masala and fry for 2 minutes. cashewnuts 3 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp.coriander and chopped cherries. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. Serve hot with naan. khuskhus (poppyseeds) 1 tsp. white pepper powder. Heat ghee and fry cashews.Org Dry Masala: 1 tsp. cashews and raisins and boil till the gravy is thick and the fat separates. 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. Malai Kofta Ingredients: Gravy: 125 gms. 2 1/2 tsp. sugar 2 tsp. Chop all the fruit fine. cream 75 gms.Provided by: www. Garnish with grated cheese . Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. khoya 12 . add fruit. ghee Kofta: 50 gms. grated ginger 1/4 tsp. cuminseeds 2 tsp. roti or paratha. Add the carrots and peas. mix together curd and cream and add to gravy.FoolzParadize. milk 50 gms. Add the dry masala and salt and fry 2 more minutes. Allow to thicken a bit. khoya or paneer 150 ml.
cardamom. add powdered spices and fry for 2-3 seconds. nutmeg and cloves together. Shelf life: Best fresh. Add paste and fry further for 5-7 minutes stirring well. to a paste. Optional: You can deep fry the koftas also. Place 2-3 cashews and raisins in the centre and shape into a ball. Wet grind all the other ingredients. peel and smash them. cum seeds in salt to taste Garnish: 1 tbsp. Keep aside. Warm the koftas either in the oven or on the tava. mashed 1 onion finely chopped 13 . peeled. Flatten. Heat ghee in a skillet. chopped coriander Method: Koftas Boil the potatoes. ginger grated 1 tsp. except ghee. paneer 5 medium potatoes 20 gms. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. coriander chopped 1/2 tsp. Take a ping-pong ball sized dough in hand.Provided by: www. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Making time: 45 minutes. Add 2 cups water and simmer on low for 15 minutes. grated cheese or paneer 1 tbsp. cashewnuts 20 gms. warm oil water to knead dough For filling: 2 potatoes large boiled. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas. Repeat for remaining dough.Org 50 gms. To serve place warm koftas in a casserole. Dry grind and keep aside. raisins 4-5 green chillies chopped fine 1/2 tsp. Gravy: Roast the cinnamon.FoolzParadize. Makes: 10 koftas with gravy. 8. Mix together all the ingredients except raisins and cashews.
salt. ginger crushed 1/2 tsp. round with some dough. Serve hot with green and tamarind chutneys (refer chutneys). coriander seeds cru shed 1 tsp. Drain on rack or kitchen paper. coriander seeds. Re-cover. Keep aside. red chilli. lemon. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. For filling: Heat 3 tbsp. kneading into soft pliable dough. keep aside for 15-20 minutes. or tomato sauce. Stir fry for 2 minutes. 14 . of filling in the cone and seal third side as above. Put in hot oil. or the samosas will turn out oily and soggy.FoolzParadize. salt and little water. Add coriander. add ginger. garam masala 1/2 tsp.Mix well till crumbly. garlic crushed 1 tbsp. Beat dough on worksurface and knead again. Stir fry for a minute. deep fry on low to medium till light brown. Making time: 45 minutes Makes: 20 pieces (approx. saute till light brown. oil. garam masala. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. turmeric powder 1/2 tsp. Join and press together to make a cone. Run a moist finger along diameter. garlic. 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. add potatoes. turmeric. green chilli. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp.Provided by: www. Add more water little by little. Add oil. Cover with moist cloth. Cut into two halves. add onion.Org 2 green chillies crushed 1/2 tsp. Stir further 2 minutes.) Shelflife: Bestfresh 9. Cool. Make five to six. To proceed: Make a thin 5" diam. Place a tbsp. Do not fry on high.
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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
Run the mixie till a smooth chutney is obtained. 1 cup water. saute till brown. Try using no water or as little as possible to make the chutney keep longer. 11. jaggery salt to taste 1 tsp. Add water as and when required.Pressure cook till done. wash. each ginger & garlic grated 3 green chillies 1 tbsp. 4. 6. green chillies.Org 1/2 tsp.Serve hot with makki ki roti. oil 1/2 tsp. oil 1 clovette garlic Method: Put all the ingredients .Heat ghee in a pan.Garnish with cheese. 9. stir. Heat the oil and add the asafoetida and put in the mixie. garlic. except oil and asafoetida . 10. or paratha. 2. Store in a clean glass bottle. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. ghee 1 tbsp. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp.Chop both greens.Add ginger. 12. 8. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. maize flour Method 1.Add both greens.FoolzParadize. garam masala 1 tbsp. 7.Heat oil in the pressure cooker direct.Add all other ingredients. drain.Mash well.Add few pinches salt. add onion. 18 . in a small mixie. 3. 5.Stir well and cook till oil separates. (2 whistles).Provided by: www. except cheese. stir. Note: Sev is a fried Indian snack made of gramflour.
Provided by: www. Serve hot in two cups with a spoon of ghee. cashews and raisins. Thoroghly wash and keep it in cooker with the right water (lesser is o. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Rice . Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then soak rice and dhal separately for 10 minutes.½ cup urad dhaal . Fry cashew and raisins also separately.¼ cup chana dhaal .k)and cook it seperately (in two different containers). Grind dhaal in little water. Add fried coconut. Add three big table spoons of ghee. Milk Coconut cashew jaggery raisins (khish-mish . Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. Break the jagerry and put in water (very little) and make a syrup.¼ cup red chillis 19 . Add jaggery syrup and again cook till even it gets absorbed. Then make vada shape and deep fry in oil. Adai Rice .1/2 cup.FoolzParadize.¼ cup yellow moong dhaal . powdered cardamon and cook again for a while.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. This is done because sometimes jagerry has mud and stones. 17. 16. Sweet Pongal Ingredients (for two people) :Moong dhal .dry grapes) cardamom ghee. Meanwhile cut coconut in very small pieces and fry in ghee. After we make the syrup strain it through tea strainer.1/2 cup.¼ cup thoor dhaal .
20 . it is used in soaking pancake pancakes like malpua. Take into a bowl. etc. etc.Put back to boil. it is time to strain. f. boondi. then it is 3/4 tar (thread). This consistency is generally used in dipping sweets like. it proceeds to thicken to the next stages very quickly. If no thread is formed. Shrikhand Ingredients 1/2 kg. h. jalebi.When the mixture comes to a boil. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). c.Provided by: www. etc. pista & almond crushed Method Tie curd in a clean muslin cloth overnight.Use as required in the recipe. 19. e.Org salt Soak everything in water over night. This will avoid excess wastage of time and unnecessary cooling off. add 1/2 cup milk. sugar 1/2 tsp. Rub saffron into 1 tbsp. Make syrup side by side of making the recipe. but there is stickiness in the syrup when tested. top with remaining nut crush. Empty into a glass serving bowl. 18.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. milk till well broken and dissolved. never plas tic.When a thick scum is formed on the surface of syrup. cardamom powder few strands saffron 1/2 tbsp. Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on sweets like balushahi. Following are the steps shown to make sugar syrup (chashni) in the right way. To save time. as the recipe demands.Check frequently. of the fried flours.Always use a metal strainer or moist cloth to strain the hot syrup. while making the rest of the recipe. Keep aside for 25-30 minutes to allow sugar to dissolve. Chill for 1-2 hours before serving. Mix in cardamom powder and dissolved saffron and half nuts. Pass through a big holed strong strainer. add sugar and mix. Keep aside. reheating the syrup too many times will alter the texture of the resulting sweet dish. stirring occasionally. On further boiling two tars are obtained and this is used in sweets like burfis. b. Boil some more and when 1 tar forms. gulabjamoon. a. g. d. pressing with hand or spatula. etc. surti ghari. Beat well till sugar has fully dissolved into curd. mohanthal. (6-7 hours). imarti. After this stage do no stir briskly and continuously or the sugar will recrystallise. Grind with little water. checking the consistency required as above. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. curds 300 gms.Put both in a deep saucepan to boil.FoolzParadize. prepare the syrup on a second burner. because once the first thread forms. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled.
21 . garam masala and some mashed dal. Roast on warm griddle till golden brown. But this method will consume more ghee and therefore calories.Provided by: www. Take on serving plate. ( a thin curry made using black masala. Note: The water drained from boiling dal is used to make the amti. Place same sized ball of filling in centre. 20. OR Shallow fry on griddle like a paratha for a better flavour. add enough water to make a soft pliable dough. Pass through an almond grater little by little till all dal is grated. jaggery (molasses) 1 tsp. mango. Keep aside. Drain in a colander for 10-15 minutes. flour. Apply a tsp. Take a morsel sized ball of dough.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. cardamom powder 150 gms. Serve hot with dal or amti.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. life all round and seal. plain flour 1 tbsp. Mash jaggery till lumps break. channa (yellowgram) dal 300 gms. Repeat other side. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. so as not to charr. Reroll carefully to a 6" diameter round. Mix ghee. of ghee all over top. Puranpoli Ingredients 300gms. add pulp at the stage of adding cardamom and saffron. Mix well into dal. roll into a 4" round. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously.FoolzParadize.
4. wrap individually into square pieces of thin plastic sheet. water and milk as shown in introduction.Spread in a greased plate. Cool. Pour at once into the flour mixture. Heat ghee in a heavy saucepan. 3.Provided by: www. stirring occasionally. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. milk 1/2 tsp. Keep aside to cool a little. cut into 1" squares. Pour onto a greased surface or thali and roll to 1" thickness lightly. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. water ghee for greasing plate Method 1.Warm coconut in heavy saucepan. 2. Beat well with a large fork till the mixture forms threadlike flakes. Bring syrup to 2 1/2 thread consistency.) Shelflife: 2 weeks 22. Making time: 45 minutes Makes: 20 pieces (approx. Prepare syrup simultaneously. cardamom seeds crushed coarsely 2 tsp.FoolzParadize. Use method as shown in introduction. Add flour mixture and roast on low till light golden. finely grated coconut 250 gms. Cool. sugar 150 ml. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Store in airtight container.Prepare syrup with sugar and water to 2 1/2 thread consistency. 22 . Sprinkle the charmagaz seeds and elaichi and gently press down with palm. pour in the syrup. Coconut Burfi Ingredients 250 gms.Stir well and cook till soft lump forms.Org 21. Make syrup out of sugar.
Soak for 3-4 minutes.Add cardomom powder to syrup.Org 5. drain and dip in hot syrup. drain and serve. Shape the imartis as follows. Put water little by little.Soak urad dal overnight in plenty of water. 23 . The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.Cut into squares. depending on size of frying pan.Keep aside for 3 hours. make a ring first. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. 10. 8. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. make a buttonhole type hole in centre. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. Till you come to the start. Lower flame and allow to crisp turning once. store in airtight container. 6. 5. take a 12"x 12" thick cloth.Using either an imarti bottle (with nozzle) or cloth as shown in note.Make 4-5 imartis at a time. 11. Note: Use a flat bottomed frying pan. 6.Make 1 tar sugar syrup as shown in introduction. Hold like a pouch and press out imartis like icing. then form small ringlets all along the ring. 12. 4. Place over a tumbler and pour in some batter.Provided by: www. 2. cardomom ground 500 gms. water saffron colour 1/2 tsp.If using a mixie. 9. If not available. More is weather is cold. Grind to fine thick batter. 7.Repeat for remaining batter. (2) Soak in syrup as required.FoolzParadize.Sprinkle cardamom powder (optional). 3. beat the dal well by hand till fluffy after grinding. form imartis in the hot ghee.Add colour and mix very well.Wash and drain.Remove from ghee. ghee to fry Method 1.
almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water.FoolzParadize. add the cashew (powdered) and elaichi Cooking. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. stirring continuously. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. cashew. on the sheet. stirring continuously. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. Grease hands and take a chunk of the mixture and roll into a thick roll. 26. 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. It takes a while to cook Stir gently till a soft lump forms. Once the sugar dissolves.Org 24. Spread some of the coconut on a butter paper sheet. Cook on slow flame. non-stick pan. all the coconut to cover it. 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. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. 24 . 25.Provided by: www.
Do not knead. stirring continuously. Add ghee. Decorate with chopped nuts and serve hot. 25 . take in a plate and press down. wash and grind to fine paste. Add the chenna and boil till the mixture thickens. Carefully pour hot milk and stir. decorated with a chopped almond or pista. Boil till thick. 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.Provided by: www. stirring all the while till softly thickens in a lump. Add paste and cook on first high then slow flame. 27. stirring continuosly. add the sugar and cook. press out excess water. Heat ghee in a heavy pan. 28. When thickens. Add the sugar and continue to cook. Once it starts thickening. Set in a tray. apply silver foil and sprinkle the chopped nuts. stirring continously and gently till ghee begins to separate. Put the remaining milk in a heavy pan and boil to half. Use a long-handled spatula as the mixture tends to splatter. stirring occassionally. saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 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. elaichi. Once the chenna settles sieve through muslin cloth. stir continuously.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. After a while it should turn a light brown and aromatic. Serve hot.FoolzParadize. Add sugar and cook further till thickens.
Add sugar and ghee.FoolzParadize. Serve hot. Once it starts thickening. saffron and colour. Add milk and boil in heavy saucepan. stirring occassionally.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Garnish with almond or walnut in centre of the halwa. When slightly thick add khoya and cook. 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. 2 . Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . stir continuously. decorated with a chopped almond or pista. Add ghee.Provided by: www.1/3 cup sugar 150 gms khoya or milk powder made paste. stirring continuously. elaichi. Add sugar and cook further till thickens. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 .Org 29. Boil till thick. Cook on low turning continuously till ghee oozes. 31. 30. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Atte ka seera 2 tbsp.Provided by: www. stir gradually till golden brown. Wash and remove the skins well. not allowing hand to be scalded. Further boil till the syrup become sticky between the fingers. Cook slowly till all water is absorbed. Decorate with chopped nuts 33. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Heat the ghee in a heavy kadai (vessel) and add dal. (One thread should fall when poured from a tilted spoon) keep aside. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire.FoolzParadize. wheat flour 2 1/2 tbsp. of milk. As the syrup boils the scum will rise. Use as little water as possible. Pour the hot syrup. Once sugar dissolve add a few tblsp. Serve hot especially on a cold day. 32. Put sugar and water in a pan and put to boil. and ghee begins to separate.Org elaichi powder water about 250 ml. add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. add elaichi and dissolved saffron. Method Soak the dal for 5-6 hours. Keep stirring rigorously to avoid burning. Once the dal stops sticking to the vessel. Grind dal fine either in a stone grinder or electric grinder or mixie. Stir very carefully. Remove with a strain. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . Decorate with chopped dry fruit.
Add rava and cook on low heat. Serve hot. When the rava turns light brown add the sugar. Serves: 12 helpings Time required: 1/2 hr. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. elaichi. Once it starts thickening. Cool the milk for a couple of hours. Remove the cream layer.Provided by: www. Add the citric acid dissolved in some water. Meanwhile heat the sugar and water in a wide sauce pan. Reheat the milk and bring to a boil. Add half the milk. Boil till thick. Shelf life : 15 days 35. Add cardomom powder. 34. stir continuously. Keep aside cool for some time. decorated with a chopped almond or pista. stirring occassionally. Add ghee. Wash the chenna in the cloth under cold running water. Add sugar and cook further till thickens. Bring to a boil. Keep as it is for 5 minutes.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Stir slowly till the milk is fully curdled. Stir continuously. Wet hand with milk and shape the mixture in ladoos. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. saffron and colour.FoolzParadize. Stir for 3-4 minutes. Strain the milk through a muslin cloth. coconut flakes and saffron. Mix well. Rossogolla Ingredients: 1 litre milk 1/2 tsp. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. 28 .
OR Substitute with 1 tin (400 gms. Shelf Life: 15 days (refrigerated) 37. Press into the cookie mould . Cool for 10 minutes . leaving a soft lump. Let them into the boiling water. cardamom powder cookie mould Method: Grate khoya . Take a small fistful of mixture . Repeat for remaining mixture . Boil for 13 to 15 minutes. Boil milk on high flame in a large heavy saucepan till water evaporates .Provided by: www. Take off from heat and cool them to room temperature. powdered sugar 1 tsp.) condensed milk and 1 cup milk. 36. Add cardamom powder & colour . Stir continuously while cooking. cardamom powder 29 .Org Press out the excess water and remove in a wide plate. Khoya is available in most Indian sweetmeat stores anywhere. Mava Burfi Ingredients: 500 gms khoya 300 gms. Serves: 36 pieces Time required: 1/2 hr. It should form a very soft lump . Mix together in a skillet . Boil till a soft lump is formed.FoolzParadize. khoya (mawa) 300 gms. Lessen sugar by 1/2. Add essence and chill for at least 4 to 5 hours. Make twelve equal sized balls of the dough. Heat on low flame . Cook till mixture thickens . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. stiring continously . Gently knead into a soft dough by passing between fingers. Making at home consumes time but isn't that difficult. Stir frequently while cooking. Press 2-3 slices of pista on the centre . Serves: 6 helpings Time required: 1/2 hour. Form a ball . Mix well . Note on khoya. Pedhas INGREDIENTS 500 gms. Turn out carefully . Cover with a perforated lid. Powder sugar .
Shelf life: 10 days 38. Variation: To make chocolate mava burfi: Follow till * as above. Spread on the working board silver foil carefully and evenly. 8. Note: Burfi is usually cut into 1 1/2 inch squares.FoolzParadize. 3. Roll both parts separately. 2. 7. plain flour 30 . chocolate colour.Org 2 sheets silver foil (edible) Method: Mash khoya . stirring continously. Mix in tne sugar. 6.Mash paneer. Put into a heavy saucepan. Continue as for mavaburfee. stirring continuously.Add condensed milk and cook on slow flame. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. 39.Add essence and remove from flame. Place the chocolate on the mava layer.Cook till thick and sides leave. Serves: 25 helpings Time required:1/2 hr. Cool a little. Make incisions with knife to cut in the desired size and shape.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. Make ladoos. Gulab Jamoon Ingredients 500 gms. Cook on slow flame.Cool. yellow colour Method 1. 5. Roll lightly. khoya 125 gms.Sprinkle powdered elaichi and decorate. 4.Mix well.Pour on plate. Cook till the mixture is a very soft lump.Provided by: www.
Take the sugar in a heavy pan and add water to just cover the sugar. 8.nutmeg-cardomom -cinnamon powder For cover: 250 gms.Microwave lightly or warn over boiling water before serving. Sweet Kachori Ingredients: For filling: 200 gms. Sieve in the flour and soda together. ghee For syrup: 250 gms. To make the syrup: 1. When done pour the remaining syrup over the jamoons. 3. 3. Soak for 10 minutes. Serves: 25-30 helpings Time required: 1 hr. of milk to separate the dirt. Let in some of the jamoons. Take off fire and cool a little. baking soda 1/4 cup milk 1/4 tsp. Strain and boil again. 7. khoya 50 gms milk powder 1/2 tsp. sugar ghee to deep fry Method 1. Drain and transfer to a glass bowl.Org 1/4 tsp. Makes about 25-30. 9.Boil and add a tbsp.Repeat for all the balls.FoolzParadize. 2.Mix in the cardomom powder and crushed saffron.Make balls of even size. while dropping from a spoon it falls in a thin single thread.The syrup is done when .Provided by: www. 4. (1 week refrigerated) 40. plain flour 1 tbsp. Shelf life :2-3 days.Heat the ghee very well. 2.When they rise up put back on fire and fry till medium brown. 6. Use as much milk as required for kneading. cardomom powder 1 pinch saffron strands 250 gms.Mix well to form a soft dough. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . 5.Remove from ghee and put in the syrup.Crumble the khoya. cornflour 30 gms.
Pour about half tbsp.FoolzParadize. 3. 8.Provided by: www.Prick on both sides with a fork. 2. 6. Keep aside 4. 9.Mix ingredients for filling. red chilli powder 1/2 tsp. 2cm. 14.Boil till the syrup is slightly sticky between the fingers. 11. Serves:15 helpings . 9.Add enough water to make a soft pliable dough.Org Method 1. 4. 32 . turning once. place one mixture ball in the centre.Pull up all the sides to seal the mixture and press in centre.Strain. omam seeds (ajwain) 1/2 tsp.Repeat for remaining kachoris. 5.Make a well in the centre. 5. 13.Make 15 to 16 flattish balls of the mixture.Roll one part into a puri. 41. 8. 7.Make 5 to 6 such kachoris. coriander very finely chopped 1 tbsp. 15.Drain and cool completely before storing. cumin seeds 1 tbsp. Using water knead to a pliable dough. Shelf life: 10 days . oil salt to taste oil to deep fry Method 1.Divide dough to make small (4" diameter) thin rounds. 2.Allow to dry on a clean cloth for 25-30 minutes. add all other ingredients.Divide dough also into 15 to 16 parts. Time required:2 hr.When slightly cool. 10.Boil sugar and water adding a tbsp.Mix both flours together.Mix ingredients for cover.Cover with a wet cloth. Crush and add the saffron. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . 7.Deep fry in hot oil till a light browning appears. The mixture should be soft and crumbly. 10.Allow to stand for half hour before serving. 6. heat ghee and fry on low flame till light brown. of milk to clear the syrup.Do not over fry. 12. diameter). Keep aside. make a hole in the centre of each (approx.Mix them well in the flour. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. 3. except oil to deep fry. of syrup and roll kachori around to let the syrup spread.
20 parts.Mix the cardamom powder and ghee in the flour.Heat the water and jaggery till all of it dissolves in the water. 3.Provided by: www.Divide dough into 4 parts.Knead the flour with the jaggery water. Makes: 2 1/2 cups.Deep fry in hot ghee over slow flame till light golden brown. 7. Making time: 45 minutes.Add maida and knead into a soft pliable dough. 5.Cut with a cookie cutter or knife into small diamond shapes.Warm the water.FoolzParadize. Keep aside on a dry cloth for 1 hour.Knead each with palm and roll into 4" rounds. 5. 6. 6. 4. 2. 8.Break into approx.Strain and cool a bit. sugar and ghee together till sugar dissolves. cardamom powder 1 tbsp.Roll into chappatis 1/3" thick. dry containers. 4.Org Making time: 30 minutes Makes: 25-30 pieces 42.Lift with spatula and loosen. 9.Store in clean.Drain well and keep aside till cool. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. 2. 43. 7. 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.The dough should be stiff but pliable. 33 . 3. ghee ghee to deep fry Method 1.
Make all in t he same way.Deep fry in hot ghee on low flame till light golden in colour.Mix flour and ghee well.Make many tiny slits with knife or fork on each on both sides. Note: You may use a karanjia mould for filling them if available. not too thin not too thick .Keep aside.FoolzParadize.Make small (4 ") rounds. 3.Check for sweetness.Provided by: www. 2. cardamon powder 1 tbsp.Place 1 tsp. 1. Cool. 2. 13. filling in one half of round . 3.Org 8.Roast khoya to a light pink by stirring continuously over low heat.Deep fry in hot ghee on low till light brown on both sides. 5.Drain and cool for a while.Cool and break in fine crumbs with fingers. Making time: 1 hour. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. 3. 4.The khajas will become crisper and harder as they cool. 34 . 6. 4. 8. 7. 12. 10. sealing in the mixture.Fold over the other half. 9. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp.Roast coconut flakes lightly.Keep them aside on a clean cloth for an hour or so to dry a bit.Drain and cool completely before storing. Making time: 45 minutes Makes: 20-25 pieces 44.Store in airtight container after cooling completely.Seal edges by twisting or pressing together .Add enough water to make soft pliable dough. For filling : 1.Mix all other ingredients. 5. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. 2.Dry on clean cloth for 30 minutes. poppy seeds (khuskhus) 1 tsp. 11.
Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. 5.Remove scum and boil liquid till the syrup is sticky between the fingers. 6.Keep aide. which should not be too thin.Boil the sugar and water together. 11. 45.Pour back remaining batter and wipe spoon. ghee or oil as preferred water for grinding Method Wash the rices and dal together. Makes: 3 cups approx.Store in airtight container. 10. 3. 7.Provided by: www. A little practice and it is very easy.Drain and put into the syrup. add cardamom powder.FoolzParadize. Add plenty of water and methi seeds. 9.Org Makes: 13 to 15 pieces. 8. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. Add a tbsp. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. 4.Heat ghee. 12.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. almonds and mix gently. but keep warm for use. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. 35 . pour some batter on the spoon. of milk to bring up the scum.Make batter with gram flour. 13.Stir the boondis in the ghee gently and fry till crisp but not brown. Making time: 30 minutes. 2. hold perforated spoon a little above the hot ghee.Spread on a wide plate.The batter should evenly coat the back of a spoon when dipped i n it. 46.Cool completely and loosen the boondi with finger till each droplet separates. Keep for 3-4 minutes before draining from the syrup.
soda bicarb 2-2 ½ cups buttermilk 1 tsp. oil 1/8 tsp.30 minutes. Rawa -like grains should be felt in the batter. Add to the batter. Add more buttermilk if necessary. The batter should be relatively thin. ginger grated Roll the dosa in a three-fold cylinder. not too crisp. Grind to a paste. Beat the curds well. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Keep aside in a warm place for 8-10 hours. udad dal 2 tbsp. spread with the back of the spoon to a thin round. Add soda bicarb and salt and mix well. salt to taste Keep aside for 20 .) over dosa. Rewash the rice by draining the water 2-3 times. add more water if required. oil to shallow fry Serve hot with onion and/or coconut chutneys.12 thin dosas Shelflife: Fresh only. Pour a spoonful of batter in the centre. Pour a tsp. Remove with spatula when crisp. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Heat griddle and pour 1 large spoon of batter on it. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. 48. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. Heat the iron griddle or non-stick tawa well. Texture: Thin with polka sized holes. Serve hot with chutney and / or sambar.Provided by: www. Spread by gently rotating the griddle.Org Allow to soak for 7-8 hours or overnight. Put some oil (1/2 tsp. Makes: 10 . foldable. Lift with a spatula as for basic dosa.FoolzParadize. of ghee or oil over it. 47. channa. curds 36 .
Add the curds. soda and oil. Spread chutney spread over dosa. 1 cup parboiled rice. Beat the curds well. 1/4 cup white udad dal. Pour a tsp. Heat the iron griddle or non-stick tawa well. spread with the back of the spoon to a thin round.FoolzParadize. Serve hot with chutney. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Grind to a paste.Org 1/2 tsp. Make thin or thick as desired. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Keep aside in a warm place for 8-10 hours.Provided by: www. Keep aside for 3-4 hours before making dosas. Rewash the rice by draining the water 2-3 times. Masala Dosa Ingredients: 1 cup plain rice. Soak in plenty of water and keep aside for 5-6 hours. Add plenty of water and methi seeds. Heat griddle. Add to the batter. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. soda bicsarb 2 tbsp. Pour a spoonful of batter in the centre. 37 . 49. 10-12 tsps. foldable but crisp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. salt. Fold into triangle to cover masala. add more water if required. 1/2 tsp. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. pour batter and make as for plain dosas. Allow to soak for 7-8 hours or overnight. of ghee or oil over it. masala in the centre. Place a tbsp. Mix well till fluffy and light. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Texture: Light and thin.Mix both batters.
each udad dal.FoolzParadize. groundnuts salt to taste Grind all ingredients together to form a firm chutney. cumin seeds 38 . cumin & mustard seeds 2 tbsp. ghee 1 tsp. oil 1/4 tsp. 50. garlic crushed 1 lemon (juice extracted) 2 tbsp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. Add turmeric. coriander. Use very little water. add cashews and brown lightly. Add dal. Add chillies and onions. 51. Serve hot with chutney and/or sambar. potatoes. turmeric salt to taste Chop potatoes coarsely. seeds and splutter. oil. Fry till tender. Chop green chillies. salt.Provided by: www. Heat oil. ginger grated 1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp.Org Remove with spatula when crisp. 1 tbsp. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. chopped coriander 8-10 cashews halved 1/2 tsp. sugar 1 tsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. Mix well. chopped coriander 1 tsp.
In a mixie. Stir in seasoning gently. Add cumin seeds to splutter. Pressure cook till done. channa for grinding. Cool about 5 tbsp. Keep aside for 5-6 hours. onion and fry till tender. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. or wet again. Till very light golden in colour. Making time :. Stir and bring to boil. Cover with a wet cloth. salt and soda. Stir and fry till oil separates. Turning only once. red chilli powder 1/2 tsp. Roll into 1/4" thick 5" diameter round. Keep aside. Heat ghee in a small sauce pan. Add and mix in curds and oil. Add chopped coriander and pour hot over the channa. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Add ginger-garlic and fry for a minute. (approx. each cinnamon . Serve hot with hot channa and slices of onions and lemon. Repeat for all. curds 2 tbsp. Simmer for 7-8 minutes till gravy thickens. butter or oil 1/2 tsp. Chop remaining tomatoes and onions fine. 1 onion. Heat oil in a large skillet. Add enough milk to knead into a soft pliable dough. Add drained channa and 2 cup water which was drained from channa. Fry in hot oil. Add channa-paste. Take fistful of dough.clove powder. Knead dough again. turmeric powder 1/4 tsp. blend together 1/2 tomato. Take in serving dish.FoolzParadize. each garam masala. Add the chillies and cinnamon-clove powder. washed channa in a cooked with enough water. Add chopped tomatoes. teapouch and bay leaves. Add all dry masala except cinnamon-clove powder.Provided by: www. Squeeze lemon over channa. 6-7 whistles).30 mins (excluding pressure cooking) Serves . Make sure the cloth does not dry up. cooled channa and 1/2 tbsp.Org Dry masalas :1 tsp. Method for Channa Put the soaked.5 39 . coriander. fry further 3-4 minutes.
To Garnish 1 tbsp. For Pavs Slit pavs horizontally leaving one edge attached. Bring to boil. beans. sugar and fry further 2-3 minutes. Add ginger-garlice.FoolzParadize. each ginger grated. chilli powder 1/4 tsp. Mash them coarsely after draining. stirring and mashing pieces with masala. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp.Org 52. salt. Add lemon juice. tomatoes. Making time : 30 mins. chilli powder. stir. pavbhaji masala 1 1/2 tsp. Simmer till gravy is thick. (excl. bottle gourds. carrots. (To open like a book). turmeric powder 1/2 tsp. Garnish with chopped coriander and a block of butter. Vegetable Pie 40 . etc. capsicum. garlic crushed juice of 1/2 lemon. potota. Heat butter in a pan.Provided by: www. pressure cooking time) Serve : 4 (2 pavs each) 53.) 1/2 cup shelled peas 2 tbsp. turmeric. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. cauliflower. Serve hot with bhaji. a piece of lemon and chopped onion. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Fry for 2-3 minutes till very soft. butter 2 tsp. onion. Add pavbhaji masala . in between. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry.
with light hand mix the dough into a lump. Pour cream all over. Prick with a fork all over.FoolzParadize. in pre-heated oven. Place over a greased pie plate. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. Sprinkle chilled water over it. spinach. potatoes. Bake for 8-10 mins. Heat oil in a skillet. Cook for 4-5 mins. in a plastic bag. cauliflower etc. Roll dough into 4" thick round. red chilli powder 1/2 tsp. 54. Chope and boil other vegetables. ginger. Chill dough for 15 mins. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg.. curry masala (or garam masala) 1 tbsp. Add chilled butter. Stirring occasionally. or till light brown. Mix with fork till mixture is crumbly. beans. Add all other ingredients except cream. chilled butter 1/2 tsp. Cook till the water evaporates and curry is thick. cream 1 tsp. Finely chop green chillies. Quickly. peas. Filling Grate tomato. corn flour salt to taste Method Sieve together flour and salt. onion. oil 1/2 tsp. add the grated vegetables and chillies. Do not over knead. carrot. Keep aside. Sprinkle a little cornflour over the crust.Provided by: www.Org Ingredients 2 cups plain flour (maida) 100 gms. Bake in a pre-heated o ven for 12 mins. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Pour and spread the filling in the shell. Slice and serve warm.
Adjust taste and salt.Provided by: www.FoolzParadize. heat oil. Wash poha till clean. Add onion. 42 . Serve immediately. Save some coconut and coriander leaves for garnishing. 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 -. In a heavy saucepan. Serve hot with freshly brewed coffee. Spoon into individual bowls. add puffed rice. and all ingredients except 1/4 the coriander and sev. Sprinkle some sev and coriander to garnish. After 15 minutes loosen the poha gently. Drain water sprinkle a handful of clear water and keep aside. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55.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. Add poha and all other ingredients. Stir for 2-3 minutes. In a large mixing bowl. add seeds and then potatoes. Take off fire. Stir gently every now and then. chillies and curry leaves. Stir and fry onions till tender. Sprinkle a few drops water if too dry. Transfer to serving dish and garnish with coriander and coconut. and break lumps with fingers.optional 1 tsp roasted peanuts -. Mix well. 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. Mix very well. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh.
METHOD Sieve together dry ingredients into a large rimmed plate.que coalfire). add milk a little at a time. Serve hot with desired vegetables. Apply water on the top part with hands Invert naan and stick to griddle. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste.Org 56. oil and crumble with fingers. Cover with another plate and keep aside for 5 . the size of a medium potato and roll into a thick triangle. It will fall off when done. Heat griddle (tawa) place on tawa and dry one side. Take naan sized dough and make a ball.FoolzParadize. Place on a pre-warmed griddle (tawa). Roll to a thickish roti (4-5 mm thick). Break of piece. 57.bicarb) warm milk for kneading. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).6 hours. Serve hot with a blob of butter on it. Wet upper side with water and invert. When does is like course crumbs. Invert griddle and roast over gas flame (or if available a barb. Cover with wet muslin cloth. 58. using dry dough if required. Knead slightly stiff dough cover and keep for 2 hours. 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 . till a soft pliable dough is formed. Add butter curds.Provided by: www. Knead dough lightly. 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 .
Apply on all slices generously. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60.Repeat for all slices. feels difficult.Roll one slice tightly from end to end.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. 2. 4. 10. with help of tongs.Mix the salt. 59.FoolzParadize. garlic in the butter. Roll to 3-4 mm thickness.Place in the refrigerator for 30 minutes.Provided by: www. Phulka also may be done similarly if puffing with cloth. Remove toothpicks before baking.Roll the bread flat with the help of a rolling pin. Simple Potato Cake Ingredients 3 large potatoes 44 . Break off bits and make small potato sized balls.Serve hot with ketchup. 9. Note: If you have trouble keep the rolls in place when raw. Roast on griddle (tawa) as for phulka. 3. 8. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.Brush all over with a bit of butter. adding all above ingredients. 7. secure them with toothpicks before placing in the fridge.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. crushed red chilli salt to taste 1 tbsp. chilli. Cover rolls with a moist cloth. cover with wet cloth. 5. Or after brown spots appear place direct on gas flame and puff. 6.Coat the roll with grated cheese by rolling in it. grated cheese Method 1. butter softened 2 flakes garlic crushed 1/2 tsp.
5. add some more bread crumbs. keep stock aside.If mixture feels thin. 10. 9. sesame seeds 1/2 tsp.Pour the mixture all over evenly.Deseed capsicum and slice into thin rounds 4. Level to cover all the potatoes. flour and chilli. ginger grated 1/2 tsp. 2.Add salt to taste. butter Method 1. 3. 7. cauliflower.Drain the boiled vegetables. coconut.Blend together. and roast the other side.FoolzParadize. Making time: 40 minutes 61. sesame seeds. garlic and paste.Stir fry for 3-4 minutes.Sprinkle fresh ground pepper.Flip over very carefully with a wide sharp spatula. 15.Do not peel potatoes. milk. 3. 12. Apply 1 tsp.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. chillies. each cumin. 2. 6. allow to splutter.Add ginger. 14. add seeds. Variation: Bake the same if desired.Arrange potatoes to cover the pan.Add vegetables except tomatoes. cinnamon.Serve hot and crisp. Top with capsicum. cloves in mixie. 5. beans. 6.Let in the remaining butter around the edges to seep down. 13. crumbs. 11. red chilli powder salt to taste 1 tsp. boiled (use carrot. 8. salt and simmer on low till bottom is golden brown.Heat butter.Flip on serving plate and make sections with a knife.The potatoes will turn out best if boiled and refrigerated overnight before using. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. Slice into thin rounds or grate coarsely.Provided by: www.Meanwhile mix cheese.Let other side become golden brown too. 45 . potato.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.Heat a thick nonstick pan about 5" diameter. garlic crushed 3 green chillies 1 tbsp. mustard seeds 1/2 tsp. peas. etc. plain flour Method 1.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. on bottom of pan. instead if roasting. 4.
Add this paneer to the prepared palak. 5.Org 7.150-200 gms Salt to taste Garam Masala. 7.FoolzParadize.Add 1/2 cup stock.Provided by: www. Makes: 2 servings 62. 5. 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. 8.Reduce the heat and add 2 teaspoons of ghee. 3.Grind the other onion and the garlic flakes to a fine paste. (If the syrup has reached the required consistency.Serve hot with parathas or chappatis.Let boil for a minute or two. simmer for 5 minutes. 8. Making time: 20 minutes.Keep stirring till you get a thread consistency. 6.2-3 flakes Cooking oil . Cover. 3.Dissolve the sugar in the water and heat it. then you will able to pull it out like a thread).You can check for this by feeling the syrup between your fore-finger and thumb. 4. Chilli Powder Method 1. Fry this in oil till golden brown. Also add the puree and the spice powders.Remove all the lumps in the chick-pea flour and add it to the syrup.1 tbsp Paneer . 9. 4.Cut 4 of the onions finely and saute them till transparent.Add this paste to the sauted onions.tomatoes and cook till gravy is thick.6-7 tbsps Cummin seeds .Drain the water and then make puree of the spinach leaves. Add some water if necessary.Add salt. 63. Palak Paneer Ingredients Spinach . Geera Powder. 9.Cook the spinach in water.Serve hot with rice or rotis. 1 table spoon at a time. 46 . chilli powder.Cut the paneer to cubes of desired size (preferably not too small). 2.5 medium sized Garlic . 2.500 gms Onions .
FoolzParadize. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 .Can add little water if the paste is too thick.Allow it to cool for 10 minutes. 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. 7. At one point. 10. 7.Switch off the flame add the Kofta's & Cover till Serving. Also. the whole mixture becomes porous and starts leaving the edges of the vessel.Before serving garnish with fresh coriader leaves. cut it into desired shape and wait for another 10 minutes.Deep fry the balls in the hot oil & keep aside 3.Repeat procedure 2 till you finish all of the besan. salt according to taste & little bit of sugar. Carefully remove each piece and arrange on the serving tray.Let the paste cook till the oil seperates. add flour & make small round balls with the same. 65. 64. 5. 4.At this point.Org 6. 8. Do not remove the excess ghee. 9. Then. 2.Take the shredded Cabbage in a bowl. you will obs erve that the mixture is not able to absorb any more ghee.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.Provided by: www. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Cooking time: 45 minutes.Stir. Yield: 40 medium sized pieces. at a time till the mixture changes color and texture.Continue to stir and keep adding ghee 1tsp. 6.
Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. tamarind paste. 2. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2. Then wash it thoroughly. 6. grated coconut.Grind it coarsly. channa dhal. chopped 3tb.In the meantime. 48 . add the ground paste to the fried pineapple and fry further 10 mins. corrinder leaves. 66. keep oil in a kadai and let it heat for a minute. 8. chick peas. 4.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. 3.FoolzParadize.Provided by: www.Remove kadai from the heat.Later on. cumin seeds.Then add chopped chillies.Add salt according to taste 7. 3. 5.Serve hot with rice dishes. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding).Dry fry sesame seeds. urad dhal.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 4. asafotida & salt mix it thoroughly. Then put mustard seeds and turmeric powder and allow mustard seeds to pop.Then make small koftas (balls) with the mixture pressure cook for 15 min.Grind the fried ingredients with green chillies.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. 5.Soak tur dal over night. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles.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.
Salt to taste Rice . 7. 49 .Fry the mixture properly. add the brinjals also.Add the spice powders and saute the curry for 4-5 minutes.Add little water to the brinjal. 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. 7. 2. Do not overcook. 4.2 tbsps Finely chopped coriander leaves Method 1. heat it and then put the stuffed brinjal. they will get mashed up and will lose their taste.Add 2 tbsp of oil in pan and heat it.Let it cook for 15-20 minutes.FoolzParadize.Take all the ingredients grind it at once in mixer. 5.Saute the onions till they get transparent. 6. Vaangi Baath (Brinjal Rice) Ingredients Brinjal .Org 67. 3.Cut the brinjal & onions to not very fine pieces.Cook the rice in the quantity of water mentioned above. 4.Provided by: www.3 tbsp of oil in kadai.Serve hot. cook it.Take the brinjal slit it in 4. Chilli powder.1 cup Water .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. If u cut the brinjals too fine. 6. Take of the pan fromstove and let it cool. Put small piece of jaggery to taste if required. Your tikha brinjal masala is ready 68.Pour 2 . fill the mixture in the brinjal.300 gms Onions . 5. put the mixture in the pan. 2.Garnish with finely chopped coriander leaves.2 1/2 cups Cooking oil . Then. 3. do not add water.2-3 medium sized Coriander powder.
(you can use either breads crumbs) Method 1.Make the paste of channa dal by adding some water and mix salt. 2. Method 1.Smash them & keep it aside (if there is any excess waterin the cooked 50 . 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. 4.Org 69. 3.Serve them with some hot sauce or ketchep.Finely cut all the above said vegetables. 2. 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. 3. turmeric powder & salt.FoolzParadize.If you prefer onions you can put 1/2 onion cut into small pieces.Provided by: www.Wash & Pressure-cook with little bit of water. 70.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. Vegetable Cutlet Ingredients 1 medium size carrot 1 medium size potato 1 medium size beet root (optional) 4-5 Beans Peas (optional) To Grind garlic 1 small piece Fennel seeds 2-3 Green chili 2-3 Coriander leaves little bit One medium sizes onion finely cut & keep. chilli. Oil for frying. corriander powder and some corriander leaves for taste.
Note: It will taste authentic with falooda.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. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.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. Just fry for few seconds. Wait to cool. Banana & Carrot Halwa (ABC Halwa) Ingredients 1 cup chopped apple (without skin) 1 cup chopped banana 1 cup grated carrot 1 cup milk or 1/2 cup milk powder 1 cup coconut 3/4 cup ghee 2 cups sugar Method Grind carrot & milk.Provided by: www. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. Then add ghee. 6. 7. 8.Put into a air sealed container and put in the freezer for 4 hours.Then add the smashed vegetables & fry till it gets thickened. 4.Org vegetables just drain). Mix all the ingredients together except ghee. Chilly chutney 71.Now mix pis ta and saforn in it 3. Remove from the stove top & decorate with nuts of your choice. 51 . 5.Take a pot and mix evaporated milk.Heat one tablespoon of oil. 72.FoolzParadize. cardamom powder. Apple.Fry onions till it turns into brown & add the grounded paste. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1.
5 tsp.Provided by: www. pepper corns and peanuts. Split Bengal Gram -. 52 . Mix thoroughly. Stir well. Salt to taste In a large bowl.FoolzParadize. (powdered) Asafoetida -.0.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -.remaining curry leaves.20 Sesame Seeds -.5 cup Mustard Seeds -. asafoetida. Peanuts -. Meanwhile in a skillet. Keep it aside. Oil -. add coriander leaves.5 cup Water -. When the bengal gram turns light brown.0. Add turmeric.1 bunch Curry Leaves -.5 Green Chile -. add water and rice and cook until well done. Dried Red Chile -. Remove from heat and in a wide. Remove from heat. Serve with Verusanagapappu Pacchadi or plain yoghurt. sliced green chiles and tamarind extract. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.0. large bowl spread out the rice.0.1 tbsp. split bengal gram.5 tbsp.3 cups Tamarind Extract -. heat remaining oil on low heat.5 cups Coriander Leaves -. Note: You can adjust the amount of tamarind extract according to your taste. red chile.2 tbsp. To this add black mustard seeds.0. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.8 Turmeric Powder -.5 tsp.4 Black Pepper Corns -.5 tsp.
a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. Mustard -. do not discard it).1/8 tsp.Provided by: www. a cup of water until well mixed. (Remember to stir frequently. Remove from heat and keep aside.2 Sugar -. Pour this mixture into the pot containing the vegetables and keep it on medium heat. 53 . blend yogurt. salt.2 cups Grated Fresh Coconut -.1/2 cup Dried Red Chilies -. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.1 cup Curry Leaves -.3 cups (mixed together) Green Chilies -. turmeric. In a blender. grated coconut. coriander leaves. Potato -. Add the green chilies sliced lengthwise and simmer the contents for ten minutes.4 tsp.1 cup Chopped French Beans. Bell Pepper. Split Black Gram -. Cooking oil -. Keep aside. sugar. Cauliflower.1/8 tsp. Asafoetida -.Org 73.1 tsp. Drumstick*. cumin.1 tsp. Cumin -. as yogurt tends to stick to the bottom of the pot).4 (medium sized) Plain Yoghurt -.10 Coriander Leaves -. Turmeric -.FoolzParadize.1/8 tsp. (If there is any water left in the pot.
When oil is hot add dry red peppers and fry for one minute. Milagu Kuzhambu coriander seeds .This can be mixed with rice and served along with paruppu thogaiyal.1/2 teaspoon mustard seeds . grated .1/2 cup (may substitute des. or as a side dish to curd rice. Side dish . Paruppu Thogaiyal toor dal . black gram and curry leaves.1/4 teaspoon coconut.1/4 teaspoon urad dal . puri.Provided by: www. paratha. you can add some other vegetable. Then add mustard seeds. When the mustard seeds pop.1 gram dal .1 teaspoon chili powder .Mix this paste with tamarind juice.1/4 teaspoon curry leaves . however. coconut) coconut for garnish .1 teaspoon 54 . add salt and grated coconut and grind. *If drumstick is not available.1 teaspoon cumin seeds .asafoetida Fry the above ingredients in alittle ghee.2 spoons(fry first) toor dal . 75.Org In a wide skillet heat oil on medium. Eggplant. add water and heat until the raw smell is gone. Remove from heat. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . is not advised because it becomes bitter when boiled in water.cubed turmeric powder . Goes well with plain white rice. pita. Cook for a minute or two.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. Immediately add the vegetables and sauce from the pot. 74.a few salt to taste oil .2 spoons whole black peppers . add asafoetida.FoolzParadize. 76.1 whole red peppers .2 spoons whole red peppers .1 tablespoon black pepper .
1/4 spoon Slightly roast the above without oil and grind into fine powder. coriander seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. '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. sesame seeds .) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). heat the oil and pop the mustard seeds. add curry leaves and 1/2 spoon coconut oil. potatoes.Provided by: www. beetroot Cut any of the vegetables into small pieces.FoolzParadize.each 1 spoon asafoetida .Add splattered mustard seeds.(This will be called KURUKKU).. 77. Add sugar and salt as your taste dictates. cooked rice Soak the washed rice for 3 to 4 hours. Grind grated coconut and green hot chillies and salt. Drain and cook the plantains with the remaining turmeric and salt. brinjal. urud dal. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.Add curry leaves. Use a cast iron pan and use the same technique that one uses for pancakes.Add this to thick curd. Vegetables .You can add a little coconut milk to adjust the consistency. grated coconut (fry last) Fry the above ingredients in little ghee. Mix your ground rice. carrots. Grind the coconut to a milky emulsion. 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. Pour 3 spoons of oil 55 . Aviyal Vegetables . mix well and heat for sometime. 78. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. beans.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. Let it simmer. Grind the coconut well with cumin and add to the cooked plantains. drumstick. add moong dal and steam it in pressure cooker. Poricha Koottu toor dal. 80. cumin seeds . When cooked.Snake gourd. 79. grind and keep it aside. 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. fenugreek seeds.each 1 teaspoon 1 whole red pepper.Add cooked vegetables.Plantain. green peas Cut the vegetables into long pieces and steam in pressure cooker. Mix separately 1 teaspoonful of yeast .Wash and drain. cabbage. whole black peppers. Meanwhile.Add the ground mixture to this and heat for a little while to mix uniformly. Add this mixture to the erisherry and mix in the curry leaves.
Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Org in a fry pan and add some gram dal and whole red peppers and fry slightly.Store in refrigerator. add fenugreek seed powder an asafoetida. 82.2 tamarind .Take oil and add mustard seeds.a pinch Salt . Lime pickle Fresh lime(large size. curry leaves and mix well.Take some ghee in a fry pan and add whole black peppers. asafoetida . Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . Next day add 1/4 cup of sesame oil and leave it aside.Cut the tomato into medium sized pieces. 85.Add salt. Ginger Pickle Grate ginger finely.1/2 cup green chillies .Add the other ingredients and grind it in the blender into 56 . 81.Add this to the poickle and mix. 84.1 cup Sugar .Add 3 times water and steam until it is overcooked.1 cup Mix well and heat in a fry pan until it becomes soft.1 cup Tomato .Add some ghee while serving.Provided by: www.to taste Wash fresh coriander leaves and pick the leaves from the stem.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.red chilli powder .Add salt.6 Cut into medium pieces.4 spoons.4 spoons. and cumun seeds.Add this to cooked dal-rice.When it splatters.3 cups Grated coconut .Cut green chillies and ginger into fine pieces.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. 7-cup sweet Milk . Add tamarind juice to this and bring it to boil. ripe) .1 large Grated coconut .Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.1 cup gram flour .Add salt and heat with constant stirring until the mixture becomes thick. thin skin.1 cup Ghee . Next day.Store in refrigerator. VenPongal Mix rice and moong dal in the ratio 1:1. 83.FoolzParadize.(Preseve the juice while cutting). add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.1/2 spoon and mix well.
1 Toor Dal . 57 . Carrots.green peas. coconut pieces. black whole peppers.Add fresh coriander leaves. Add grated onions.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.FoolzParadize.5 Roast the above without oil.Provided by: www.Org a thick paste.1/2 coriander seeds . add salt and asafoetida and grind into a very fine powder. Heat 3 spoons oil in a fry pan.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste. Take some rice flour and add water to make it into a slightly watery juice. Paruppu podi gram dal .When it splatters.Grind into a thick paste. 88. salt.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. red chilli powder.Add the ground paste and fry till the raw smell dissappears. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Add thnis to thick curd and keep it aside. boondi.Knead the mixture tightly. Vegetable Cutlet Vegetables-Potato. and asafoetida.Drop this carefuly into boiling oil and fry till it turns golden brown. Curd Vadai Grind some grated coconut and green chillies into a thick paste. 86. garam masala powder and ground cinnamon(a pinch).Beans. Add salt. add mustard seeds.Splatter with mustard and asafoetida.1/2 Cumin seeds .1 whole red peppers . add urud dal. Rasam Powder Whole black peppers .1 toor dal or Pottu kadalai . Side dish : Tomato ketchup 89. 87.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.Deep fry the balls until they turn golden brown. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue.
Add chopped ingredients and fry until onions are brown. You will get about 20-30 small bondas. chilies. 91. 92.FoolzParadize. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . Finely chop ginger. make small balls out of the filling and roll them in the batter. Sambar powder Whole red peppers . and onion. the baking powder and mix thoroughly After the batter is prepared. 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. 1/2 tsp salt.Provided by: www.a pinch Dry the above ingredients and grind into a nice powder.200 g Gram dal .1/4 kg Toor Dal . add lemon juice and let cool.1/4 kg Coriander seeds .Org 90. Remove from heat. 3/4 cup water.25 g asafoetida . coriander leaves. 3 Tbsp of oil. Next fry it in hot oil. Add potato (now mashed) and fry for 5 minutes. The batter is prepared as follows: ---------------------------------Combine gram flour. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.200 g whole black peppers . Heat oil (about 5 Tbsp) and add mustard seeds. peas. Add carrots.
wash and soak in water for 4 hours.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. 93.FoolzParadize. Beat yogurt with milk. cloves and cardamom and fry for 2-3 minutes. Add Water (about a cup or two). 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. (Note: Cook on low heat. Add onions and green chilies and fry till onions turn brown. Add coconut paste. Serve.) 94. More Kozhambhu Ingredients Yogurt 32 oz. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Squeeze out water from the vada and add yogurt. 59 . Add garlic + ginger paste and fry for a minute or so. salt and wait until cooked. khus-khus. Add vegetables and fry for about 3 minutes. Add spice according to taste. Add cinnamon. Add salt and start heating oil. Fry until golden brown. Let the vegetables + turmeric powder cook. Drop in water. Let it soak till ready to serve. Drop spoonfuls of batter in the hot oil using a large tablespoon. If you are using canned or frozen vegetables skip the above step.Provided by: www.
95. Grind the mixture with the coconut and add to the beaten yogurt. Spread this mixture over the lemons. Cumin seeds. Chili powder 5 tsp. Half and Half 2 qts. and methi. Chana Daal. Preparation Cut lemons into small pieces and remove the seeds.ened and turned a pale brown. This is best done in a microwave.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. and heat on low until consistent texture is achieved. Cumin seeds 2 tsp.Provided by: www. Methi 1 tsp. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp.) Preparation Mix 1.FoolzParadize. Rose Water To taste (opt. Red Chili powder 1 tsp.Org Coriander seeds 2 tsp. Add salt and keep for about 12 hours. The cheese should have hard. Add turmeric and bring to a boil. Heat oil and mustard seeds and add to the mixture. Chana Daal 1 tsp. Thicken the Half and Half by simmering over low heat for a long time. Red Chili in a little oil. and asafoetida. Oil 5 tbsp. Turmeric pinch Hing 1 tsp. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Ras Malai Ingredients Ricotta Cheese 2 lb. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. Coconut (grated) 2 tsp. Rice or rice powder 1 tsp. 96. Salt 2 tsp. Mustard 1 tsp. Add chili powder. mustard seeds. if a 60 . Heat oil. Stir in rice powder. turmeric. Mix thoroughly.
Heat oil. bay leaf. You can add a little fresh water each time to extract the pulp. 98. season with mustard seeds first. salt to taste and jaggery. diced 6 hot green chilles. 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. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely.5 cup sugar. Add this at the end to the pulikacchal Mix well so there are no lumps. Throw in the ginger. asafoetida and curry leaves. add tamarind extract carefully. chillies. 97. Cool for a few hours in the fridge. a pinch turmeric. Thicken until the volume drops to around half of the origi. cut it into 1 inch squares and add to the hot thickened half and half. When dal turns red. chana dal. do it over low heat and stir frequently. When they start to pop throw in red chillies. set aside. Warm oil. Heat for a few minutes.Provided by: www. When you have a about a small bowl full. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. add the green chillies and fry. when popping add curry leaves. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. After the cheese has been baked. 61 .FoolzParadize. add mustard seeds. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable.Org microwave is not available. Add the remaining 0. chopped (if using little ones in a bag. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind.nal volume. cardamon pods. 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. 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. soaked one large onion. about five) 2 ripe tomatoes.
In a pan with very little oil roast red chillies. Throw in the turmeric. add 3 tbsp water and grind slowly into paste. 99. Throw into blender with coconut.Provided by: www. Remove from heat. Add a little water if blade gets stuck. in which case you should not cook until mashed. salt and garlic.onion gotsu. Remove a trifle before it gets fully done. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. dark red remove fromheat and let cool. Remove from jar and wash it out with water and save this. Keep on low heat till it starts to simmer a little. Season with spluttering mustard seeds and curry leaves. 100.FoolzParadize. Alternately. If using tamarind paste add a cup and half of water. salt and let cook until eggplant is done but has not lost its shape. In about a cup of water dissolve the tamcon paste. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Add toma toes and eggplant and fry for another five minutes. thin it out somewhat and have it as katirikka sambar. Take off heat.Org onions and fry till onions become transcluscent. Add more chillies if necessary. 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. chana dal and asafoetida. Mash cooked dal with a spoon until blended and add to cooked eggplant. Set on stove. Variations: You can throw in a handful of chick peas from a can into this. coriander seeds. or pour equal quantity of extract from fresh pulp. a little turmeric. add eggplant to tamarind 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 . Now add the coconut paste and its water. you can make the cooked dal with half toor and half chana dal.
Add water to one inch above level of rice. 102. turmeric and salt. stir a min or two and then grind in a blender. Mix well. in another pan sprinkle a little oil and fry coriander seeds. salt to taste.FoolzParadize. Mix well and reheat a till it begins to simmer. Add coconut. Blend in cocunut paste into the bitter gourd-tamarind mixture. Grind half the fresh coconut and add to cooked plaintanos. saute cut bitter gourd and green chillies. remove carefully and set aside. Add chickpeas and jaggery/sugar.Provided by: www. In a little oil. Let simmer until bitter gourd are tender. Takes about 25 mins or so. Take off stove. Add the ginger. Cook with water well above level of veggies. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. While bitter gourd are cooking. Throw in cumin seeds. 63 . oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. urad dal. Add 2 cups water. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. turmeric. salt turmeric and pepper added on low heat until plantanos get really done. Warm ghee and roast cashews until a golden. red chillies and peppercorns until well roasted. curry leaves and fry remaining grated coconut until a reddish brown. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. tamarind. salt to taste. Add a little more water if not semi. cracked pepper.solid. 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. mustard. Add a little tomato paste if handy for color. Pour seasoning on top. curry leaves. 101. salt to taste mustard seeds. urad dal.Org turmeric. Add turmeric and let it simmer. Pour this onto the plaintainos and ericheri is ready. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. In a separate pan season with mustard. When done remove from heat. curry leaves. Add the dal. urad dal. 1 red chilli.
Can place a walnut or pecan in the center immediately after dipping.FoolzParadize. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown. 104. Grind coriander seeds and cumin seeds and set aside. Fry everything in oil and then add water and potatoes till tender. In oil sprinkle heeng and add red chilies and then green chilies. Then grind cloves. Score a circle on the patty with a knife or small cap. 1 cup water Preparation Make one thread consistency syrup with sugar and water. 105. 64 . remove and set aside. Add fennel seeds and ginger and fry. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. 2 cups sugar. Badusha Ingredients 2 cups bisquick. Dip in syrup by pushing it deep down. then add the other things. Roll it into balls and flatten slightly.Provided by: www.Org 103. Make a dough with bisquick and sour cream. peppercorns and cardamom seeds and set aside. Deep fry in crisco or oil on low fire till a med brown. Add spinach and cook covered. sour cream.
garam masala. crushed 1 small piece ginger. shredded 65 . sliced 4-5 green chillies. Blend this into a smooth paste.Provided by: www. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. Add the blended paste. salt and hing and heat through. In oil fry onions. Mint Chutney Ingredients 1 bunch mint leaves. Goes very well with plain rice or chapati.Org 106. chili powder and then add tomatoes. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. turmeric and dhania) and fry for half a minute. washed and chopped 1 small onion. de-seeded 1 small onion. 108. Add coriander powder. Set aside. turmeric.cover and cook. chopped 1 tsp coconut(optional). add ginger and garlic. Now add the spices(red chilli. Fry till the onion turns translucent and the garlic browns. along with the tamarind and the coconut. Tomato Chutney Ingredients 2 medium tomatoes. minced finely 2 clovettes of garlic. 107.FoolzParadize. Heat the rest of the oil and add the chopped garlic and onion. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . chopped 3-4 cloves garlic. Fry till the tomatoes turn soft. Then add peppers . Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. Fry for a minute and then add the tomatoes.
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. hing. Goes well with dosas. 111. 110.FoolzParadize. 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. idli and plain rice. Moolangi Chutney 66 . Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. Can be refrigerated for about 1-2 days. Coconut Chutney Ingredients 2 cups of fresh coconut. Blend to a smooth paste using a little water. methi and red chillies. one by one. curry leaves. Add salt to taste. 109. Add this to the coconut and tomato and blend into a smooth paste.Provided by: www. 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. Fry till done.
peppercorns. 112.Org Ingredients 1 1/2 cups of grated white radish 5-6 tbsp scraped fresh coconut 3 green chillies 1 tsp dalia (Hurugadle) 5-6 garlic flakes. drain and blend into a smooth paste. 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. green chillies and the ginger. Run the blender for about 3-4 secs. When it's almost smooth in texture. add the garlic. Remove from the blender and season with mustard seeds and curry leaves. Now add the ground paste and a little water. The radish and garlic should be about a qarter mashed up. Add the red chilli powder and fry. salt to taste and the grated radish. Open a small can of cubed pineapple and drain the juice from the fruit. Now add the fruit pieces and fry for 5 minutes. When they crackle add crushed curry leaves and hing.Provided by: www. Heat 4 tsp oil and add the mustard seeds.Set aside. 67 . tamarind. 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.FoolzParadize. dalia. Immediately add turmeric and fry for half a minute.
Cut lengthwise and remove the seeds. Fry till done. Bhindi Gojju Ingredients 1 lb bhendi (okra). Add the fried gourd. cut into thin rounds. add the minced onion and garlic. 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. jaggery and tamarind. Now add all the raw dry powders and fry for 2 minutes.Provided by: www. Bring to a boil and reduce heat.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Set aside for 1/2 hr. When the mustard crackles. Cook till the gavy thickens and you get a gojju consistency.FoolzParadize. Drain and set aside. Remove from heat and add the hing. This method is used to reduce the bitterness of the vegetable. roasted and powdered 2 tsps white sesame seeds. Smear salt on them and place a heavy weight on them. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Add the fenugreek and sesame powders and mix well. Now add the shrdded coconut and keep frying for 2 more minutes. 115. Mix well and serve like a chutney with plain rice/dosa/chapati. 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. 114. Heat about 3 tsp oil and add the mustard and curry leaves. Fry in 3 tsp oil till well browned. Cut them into large half-rounds. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion.
pitted 1 tsp cumin seeds. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Blend together the rest of the ingredients with the mango without adding any water. Heat 2 tsp oil and add the mustard seeds. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. mash well and set aside to cool. Drain. Add some water if the gojju is too thick. slightly ripened 1 tsp lemon rind. Add the buttermilk and salt to taste(remember that the okra is already salted). roasted 1/2 tsp coriander seeds. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Add the fried bhendi and stir for 2 minutes. 116. Remove from blender and store in an airtight container. 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. green chilles. Hot Mango Chutney Ingredients 3 large sweet mangoes.FoolzParadize. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates.Provided by: www. 117.Org A small piece of ginger. This chutney keeps well for over a week when properly stored in the fridge.Mix well. Take it from the fire. ginger. curry leaves and the hing. Sweet Mango Chutney Ingredients 3 large mangoes. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Adjust salt if needed. to a smooth paste. Eat with plain rice and dal. Fry till the mustard starts crackling.
Store in an airtight container. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. jaggery. since no water is used in making this dish. Soak the tamarind in some hot water and extract the juice. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. lime rinds and lime juice. Put in the chopped ingredients. 118. powdered masala. In a pan.Provided by: www. Roast the methi. add the ground masala and fry till the masala turns color. Add the mango. But if you are of the impatient kind. When the mustard crackles. Heat the remaining oil and add the hing and mustard. Drain. salt to taste and tamarind juice. mash well and set aside. for seasoning 1 tsp cumin seeds A small piece of jaggery Salt to taste Method Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. Set aside. Bring to a boil and boil till the juice is thick. cumin and coriander seeds and crush coarsely using a mortar and pestle. 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. This is how powders are traditionally made. saunf.FoolzParadize. green chillies and remaining garlic. go ahead and use the coffee grinder but make sure that the powder is a little coarse. If boiled and cooled well. add the ginger and green chillies and fry for about 1-2 minutes. Bring to a boil on a low flame. 70 . it should keep well for more than a week. salt to taste. Store it in airtight containers in the fridge. Remove from heat and let it cool to room temperature. When the mustard crackles. roasted finely 1 tsp mustard seeds. Bottle when cool. Chop the ginger. Put in the chopped ingredients and continue boiling.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.
Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings. 120. red chilli powder. Mix the dressing with the grated mango. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . rice flour.Org Should keep for about a week.combine the chapati atta . ordinary onions) 1 1/2 teaspoon of garlic. salad oil and coconut. dissolved in milk 2-3 green onions (scallions).Provided by: www. Gobi Manchurian Ingredients 1 small Cauliflower.FoolzParadize. Crush together the coconut. minced A pinch of hing (asoefetida) dissolved in 2-3 tsp water 4 tsps salad oil 1/2 tsp red chilli powder Salt to taste For seasoning: 1/2 tsp mustard seeds 1 sprig curry leaves 1-2 tsp oil for seasoning Method Grate the mango and set aside. chopped finely A pinch of saffron (or red coloring). cut into flowerets 2 tbsp garlic paste 2 tbsp ginger paste 2 tsp red chilli powder 1/2 tsp turmeric powder 2 tbsp green chilli paste 1/2 bunch coriander leaves. Make the dressing by combining the green chillies. you can substitute with white. green chillies and salt. fresh 8 gren chillies. 71 . chopped finely (If you cannot find green onions. Season with mustard and curry leaves. salt. 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. 119.
salt to taste. Keep aside. shredded 3 medium onions. boiled A bunch of coriander leaves. Some mixed frozen vegetables like beans. Vegetable Pulao Ingredients 3 cups of rice. Fry the onions in a the ghee or melted butter. salt. 1 inch piece ginger. Ghee or melted butter for frying. Now add the chopped garlic and green chilli paste and fry for a minute. cinnamon and cardommom. add the chopped corainder leaves and stir for 20 seconds. Mix well with water. chopped. The minute it starts turning brown.Provided by: www. In a open pan. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. a few cardommom seeds. garlic. coconut. 2 flakes garlic. Dip the cauliflower flowerets in this batter and deep fry in oil. drain and set aside. Also add the cloves. 1 1/2 tsp red chilli powder... The mixture will start to thicken. When onions are browned properly.soft or crispy. Bring down the heat and then add the cornflour-water paste and the red coloring.keep on stirring on low heat and when the mixture turns thick enough.sliced fine. you can add the cauliflower when the mixture is in the pan itself in the last stage.. Take this mixture from the heat and pour it onto the fried caulilower. add the red chilli powder 72 .. carrots and green peas.FoolzParadize. 2 tsp of coconut. 121. turmeric powder and 1 tablespoon green chilli paste.. ginger and coriander in the blender. 1 tsp chilli powder.baking powder... add some oil and when it smokes add the remaining garlic and ginger paste. The leaves should not lose thier color. 1 cup of cauliflower flowerets. add the chopped onions and fry only till they start becoming translucent. 1/2 an onion. But this will turn the cauliflower soggy. till you get the consistency of thin batter..Org 1/2 cup cornflour. If you desire. Add the soy souce and stir for a minute.. It all depends on how you like to eat the Cauliflower manchurian. 1 tablespoon garlic/ginger paste. soy sauce. A few sticks of cinammon. 3-4 green chillies.. to make a smooth paste. a few cloves.
Keep sprinkling water periodically to speeden up the process. crushed finely 1 small piece of ginger.It is heated again to let the salt spread across the dish. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . Fry till the onions turn transparent. cloves and onions. cinammon. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). Now add the peas. Cook on low heat till the peas are cooked. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. 122.including the cauliflower and sprinkle some water on it. crushed finely 1-2 cloves 1 small piece cinnamon. When the vegetables are done.Org and fry for 30-45 seconds. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. cut into large pieces 1 1/2 cup raw rice. Eat when hot with a vegetable or meat side dish. 123. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. add all the boiled rice. chopped finely 1 tablespoon cashewnuts. Now add all the vegetables. salt to taste and the blended masala. transfer the vegeables to a big mixing dish. 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 . thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. jeera. When it browns. Serve with Raita. cashewnuts and the coriander leaves and mix well. This might take approximately 15-20 minutes. but do not add excess water as it will ruin the pulao.Provided by: www.FoolzParadize. Keep covered and cook on a low flame till the vegetables are cooked. add the cardamoms. Mix in the cooked rice and heat through.
Mix this with the cooked rice and heat through. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. green chillies.cloves. urad dal and channa dal. Add salt to taste. Powder them using a coffee grinder and set aside.Provided by: www. cinammon. Now add the buttermilk and mix well. Store in a airtight container. 124. red chilli. coriander and peppercorns. Heat the ghee in a pan and add the mustard seeds. When the seasoning is almost done. Add the powdered masala and mix.FoolzParadize.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. cumin. turmeric. Bring to a boil and remove. add the brinjal pieces and fry till the brinjal is done. Serve hot.
6 red chillies. Powder to a fine powder using a coffee grinder and set aside.FoolzParadize. When the seasoning is ready. 1 sprig curry leaves. Roast the coriander. curry leaves. Mix in the coconut gratings and powder once again. Add the tamarind juice to the above rice/dal/vegetables and mix well. green beans.etc) 4 green chillies. 2 tsp sesame seeds. urad dal and channa dal. Mix in the bisi bhele huli anna powder.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic.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.Provided by: www. 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. pepper. Heat some oil and add the remaining musatard seeds. Heat the ghee and add the mustard. 126. green chillies. 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. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts.add it to the rice mixture and add salt to taste. red chillies. 75 . cashewnuts. peanuts. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. Set aside. potatoes. 1 tsp mustard. asoefetida. cumin. channa dal. urad dal. Set aside. 1/2 tsp channa dal.
Fry till the mustard crackles. 128. This will keep well for a month in a airtight container if refrigerated.FoolzParadize. chopped finely 2 medium sized onions. Add salt to taste. add the tamarind juice and salt/jaggery. The liquid will start boiling.Provided by: www. Now add the powdered masala and simmer till you get a sticky masala. 127. Add the shredded coconut and the hing and mix well. Cabbage Upkari Ingredients 1 small 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. Heat through and serve. Mix well. You can add extra tamarind juice and mix if you need the dish to be more sour. red chillies dals and curry leaves. Add salt to taste. Heat through and serve hot with rice and dal. Mix this with plain cooked rice to get puliyogare or tamarind rice. Puliyogare Ingredients 2 cups cooked white rice 2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section) Salt to taste Tamarind juice for taste Method Mix the cooked rice with the Puliyogare mix. Add the cabbage. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. Now add the onions and fry till the onions turn translucent and start turning brown. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard.Org sesame seeds and curry leaves. 76 . When the seeds start crackling. Heat through and cool.
cardamon. Heat oil in a shallow pan and fry the onions to light brown.Org 129. Fry the potatoes in hot oil till they turn slightly brown. Garnish with the chopped coriander leaves. Add the yoghurt . Peel them and prick the potatoes with a fork. 130. ginger and green chillies to a paste. Add chilli powder. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . 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. Grind the coconut.Provided by: www. Drain and set aside. Now add the garam masala powder and mix well.cumin powder and dhania powder and stir for 5 mins. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. poppy seeds. salt and the fried potatoes.FoolzParadize. Add the paste to the onions. Fry till the oil seperates. Eat with chapathi/nan.
131. 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 1 tbsp of the oil and fry the stuffing masala till well browned.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves.Keep stirring continously. chopped and roasted 78 . When the bhendi is done. hing . Not more than a minute. Keep turning occassionally. Sprinkle some water and salt and cook covered on a low flame for 30 minutes.FoolzParadize. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions . turmeric and the coconut paste to the buttermilk. cumin and red chillies in hot oil. 132. chopped finely Method Add the salt. Now add the chopped coriander leaves. Heat the remaining oil.Mix well.Provided by: www. washed 1 large onion .Add the boiled vegetables. curry leaves. Heat hot with plain rice. Season with mustard. Stuff each bhendi with this masala and keep the remaining aside. add the remaining masala and the bhendi pieces. When the onions start browning. Heat on a low flame till the buttermilk mixture reaches a thick texture. take off the stovetop and sprinkle the lemon juice. add the cumin seeds and when they splutter add the sliced onions. Serve hot with chapati/rice and dal. Bharva Bhindi Ingredients 1 lb Bhendi.
oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. 133. Add the chopped coriander leaves and some water to get 79 . finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. add the mustard. Now add the peas and fry for a couple of minutes. Fry till the onions turns translucent. Take it out of the oven and peel it. Make 2 slits to form a cross. Mix all the roasted masala in the blender with some curd to make a smooth filling. cumin seeds wait to splutter. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. roasted and powdered 1 small bunch coriander leaves. Heat the remaining oil and add the chopped onion. roasted 1 tsp cloves. Heat oil in a heavy or non-stick pan. Any mixture which is remaining can be now added to cover the vegetable. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Stuff some of this mixture into each slit of the brinjals. grated fresh coconut. This will take around 30-45 minutes at 400 deg F. roasted 2 tsp red chilli powder. 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. Simmer till the vegetable is tender and done. Add some water.Org 3 tbsp.Provided by: www. Mash the baigan and add the salt to it. Add the baigan and mix well. Now add all the spices and the sugar and fry for a minute. roasted groundnuts powdered coarsely 3 tbsp.FoolzParadize. chopped and roasted salt to taste 2-3 tbsp. Rub them with some curd and salt and set aside. slide in the brinjals slowly. chopped finely 4 green chillies.
FoolzParadize.crushed 3 large tomatoes. Blend together the onions. 134.chopped 3 flakes garlic. ginger. Add the sugar and the ground peanuts. Mix in some water if necessary.Org a thick consistency. potatoes 2 heaped tablespoons each of crumbled paneer. Seal the edges and shape into stuffed rounds.Provided by: www. Keep aside.crushed 1 inch ginger. The gravy will begin to thicken. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Mix all the other ingredients for the kofta into a paste. You can also add some malai to thicken it some more. 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. 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. Drain and keep aside.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. Peel. mash and add salt to taste. Serve when hot with plain rice/paratha. Heat through. 80 .Mix well. Add the pureed tomatoes and the masala powders. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
mix together the confectioner's sugar and cheese.Org When the g ravy comes to a boil. add the vinegar and wait for the milk to curdle completely.shape it into a large rectangular block. mix the paneer and sugar and shape it into flat balls. When cool.The syrup should not be too thick. shape into small flat balls. If you are using paneer. Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. Insert the balls one by one in the syrup and warm them up.Provided by: www. When it's boiling. 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. Cut into cubes and deep fry in hot oil. 135. They should become spongy. 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. Take it out and let it cool. 81 . add the koftas. wrap it properly and refrigerate it overnight. 136. In the meantime. Drain and store in the frezer.FoolzParadize.transfer it into another piece of paper/cloth. When all the water is drained from the paneer. Take it off the fire and let it sit for 10 minutes. Bring the water and sugar to a boil to yield sugar syrup. boil the half and half with the rose water. The koftas should be put in just before eating the dish or else they will turn soggy. Heat through and serve. Pour it onto a cotton/muslin cloth and tie it with a tight knot.
Add the sugar and stir on a low flame for about 4 minutes. Roll lightly with a rolling pin. Cook stirring continuously till a soft lump is formed. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Let it stay immersed for about 1 hr. Add the cardamom and nuts to the half and half. Cool. Set aside till the mixture has slightly cooled down. 137. You can either chill it or serve it at room temperature. Cook on slow to medium heat. to 1/8" thickness. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste. Roll each laddoo in a little dessicated coconut. Store in airtight jars. 138. Shape into laddoos(small round balls). 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 . 139. Apply the silver foil. Use as little water as possible when blending. cut into diamond shaped burfis.FoolzParadize. 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. Spread on a clean greased worksurface. ghee 1/2 tsp.Provided by: www. Mix well. In a heavy saucepan put sugar and paste. Add ghee and cardamom powder and mix well.Org Set aside. Add the cooked balls to the half and half.
Put the syrup once more on the heat and stir till it becomes slightly sticky.FoolzParadize. 141. Add the cooked rice and dhal.fry the cashewnuts and raisins. Heat the remaining ghee. The laddus can be stored in an airtight container for a few days. Shape into tight laddoos(small round balls). Add the powdered cardamoms. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Add to the rava-sugar mixture. Mix well. Strain the jaggery to remove the dirt.Provided by: www.roasted rava and cardamom and powder fine in a dry grinder. Roast the rava in the 2 tbsp ghee till light golden in colour. Fry the cashewnuts and raisins and add t o the pongal. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . 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. 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. Serve hot. 83 . Heat the 4 tbsp ghee.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.cloves nutmeg and saffron. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins.
143. Strain the mixture through a muslin cloth to remove all liquid. When the mustard crackles. with a little vinegar. Heat the oil and add the remaining mustard. smear turmeric and salt on them and soak them in 1 cup vinegar. 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.Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. If you use low-fat cheese and milk and cut down on the sugar.Provided by: www. Transfer to a open flat dish and top with sliced almonds and cashewnuts. ginger. Serve in individual dessert bowls topped with pistachios and dry fruits. red chillies and 3/4 of the mustard. 84 . you have a very low-calorie delicious and nutritious dessert. 142. Strain the mango pulp in a similar way to remove most of the liquid. Hot and Sour Tomato Pickle Ingredients 1 lb. add the fenugreek. Blend together the garlic. Mix in the strained mango pulp and the cardamom powder.Leave for about 2 hours. Pour into a large container and chill in the refridgerator for about 3-4 hrs. Eat when cooled down to room temperature. This will serve 2 people.FoolzParadize. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. 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.
Powder to a fine powder using a coffee grinder and use as required. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Take it off the heat and let it cool. Stir continuously as the mixture comes to a boil. 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. 146. When the pickle is almost done. Store in a clean bottle. Powder to a fine powder using a coffee grinder and use as required. 145.Org Add the tomatoes and the remaining vinegar. Will keep for a year. You can make a larger quantity of this by using the above ingredients in the same ratio. 144.Provided by: www. This will keep well for months in a airtight container. 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. This will keep well for months in a airtight container. the oil begins to float at the top.FoolzParadize. You can make a larger quantity of this by using the above ingredients in the same ratio.
The coriander and cumin powders must be freshly ground.salt sugar(jaggery) and tamarind juice. chopped into small cubes 1 1/2 tsp peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 sprig curry leaves 2 tsp thick tamarind juice 1/2 tsp sugar or jaggery water 1 tsp chopped coriander leaves A pinch of hing(asoefetida) Salt to taste 2 tsp ghee(clarified butter) 6 cups of water Method Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder.Provided by: www. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 . Pepper Rasam Ingredients 1 small tomato.FoolzParadize. Bring it to a boil on a low flame. Use as required. 148. tomato. Mix together the water.Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store. This will keep for months if stored in an airtight container. Eat when hot with plain rice. 147. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. pepper. Garnish with chopped coriander. curry leaves and cumin in ghee. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. hing. Season with mustard.
Take it from the fire and set aside.jeera. Add this coconut paste to the warm buttermilk. green beans 7-8 green chillies 87 . put it back on the stove and heat for approximately 4-5 minutes. Delicious when eaten with hot plain rice. Blend to a smooth paste. one by one.Provided by: www. Now add the besan and keep frying for 2 minutes. Heat some oil and add the mustard and curry leaves. 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. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Add salt and heat on a low flame till the buttermilk reaches room temperature. 150. coriander and green chillies. Add salt to taste. Add the cumin-dhania. the remaining turmeric. Now add the lime/tamarind juice and heat through till it boils. When they crackle. add the onions and fry till they turn brown. 149.FoolzParadize. the coconut. Add hing and serve hot with chapatis or white rice. Set aside. 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. red chili and turmeric and fry for a minute. Add the tomatoes and the coriander and some water to get a liquid consistency. Cannot be re-heated on direct fire. Add water if the buttermilk is too thick.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Season it with mustard seeds and curry leaves. Roast in a little oil.
Set aside. Blend together the coconut and green chillies. Dhal Makhani Ingredients 1 1/2 cups toor dal. Add the cumin and mustard.cayote etc can also be used for this preparation. Now add the powders and fry for a minute. Dilute with some water if needed. prepare the seasoning by heating the butter. Drain and set aside.cucumber. Remove from heat and add the boiled dal/tomato to this. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Mix well. Fry till the onion starts turning color. When the cumin is slightly fried. 88 . chopped For seasoning: 1 small onion. 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.Org 1 cup fresh coconut. turmeric and dhania. 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. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Bring to a boil on a low flame. add all the other seasoning ingredients except the red chilli. Add this paste to the buttermilk and mix well.FoolzParadize. Other vegetables like eggplant.Provided by: www. Boil in a little water till done. medium sized. Add the beans and salt to taste. Add the chopped coriander leaves. In a saucepan. 151. Add 1 cup of water. Add salt to taste. washed and drained 2 tomatoes. Season with mustard. cumin and curry leaves. Adjust the salt if necessary.
Salt As per taste 1. Grease a dhokla mold or a shallow cake tin with a little oil. Pour the batter into the greased mold and steam for 10-12 minutes. When the seeds begin to crackle. Turmeric powder 1/2 tsp. Serve hot with rotis or plain rice. Mix well and add this to the Gram flour mixture. 5. Soda bi-carb 1 tsp. 2. 6. Cool for sometime. 8-10 nos. Wash and soak urad dal for 6 hours. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 152. 7. Make a paste of ginger and green chilies. Serve garnished with chopped green coriander leaves and grated coconut. Add this paste to the fermented mixture. Add mustard seeds. Mustard seeds 1 tsp. remove and pour over the dhoklas. ¼ cup 1 tsp. Add turmeric powder and correct seasoning. 4. Heat oil in a small pan. 1 teaspoon oil and juice of 1 lemon. 9. 8. Dhokla Gram flour 200gms. 3. Chopped ginger 1 tbsp. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours. Whisk well to remove all lumps. In a small bowl take one teaspoon of soda bi-carb. 89 . Fresh grated coconut ½ cup Lemon 1 no.Take gram flour in a bowl.Org Bring it to a boil and remove. Keep the steamer ready on the flame. Cut into squares and arrange in a serving platter/bowl.Provided by: www. Add beaten Yogurt and warm water.FoolzParadize. Oil 2 tbsp. - Salt 1. Chopped green coriander 1 tbsp. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. 153.
155. Green chili 2 no. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Strain the mixture with a soup strainer. This is now called a vada. Add 5 cups of water and bayleaf. Add salt. Serve hot with Sambhar and Coconut chutney. garnished with chopped green coriander leaves. 5. Sieve flour.Provided by: www. Tomato Soup Tomatoes 600 gms. Cook tomatoes with chopped ginger. Whole garam masala 1 tbsp. Cumin seeds 1 tsp. As per taste . Chopped garlic 1 tbsp. Bay leaf 2 no. 7. Shape into a ball and make a hole with the thumb in the center like a doughnut. Sugar (optional) 1 tbsp. garlic. curry leaves. Deep fry the vadas in medium hot oil until golden brown and crisp. asafetida. Bring it to a boil.FoolzParadize. 7. 4. 1 cup 3 tbsp. cumin seeds and crushed peppercorns to the batter and mix well. 4. green chilies cut into two and Whole Garam masala. 6. 5. Wet your palms and take batter into the palms. Salt As per taste 1. Chopped ginger 1 tbsp. let them crackle. 6. Serve hot. Heat oil in a pan. Add strained tomato liquid and season with salt. Dry mint leaves on a hot griddle and then powder. Bring to a boil. 90 250 gms. Chopped green coriander 1 tbsp. 3. 2. Grind into a fine paste. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Oil 1 tbsp. Add cumin seeds. add sugar if it is very sour.Org 2. 3. Wash and cut tomatoes into quarters 2. 154. Heat oil in a Kadhai.
Org 3. 5. turmeric powder and salt with green chili and lime pieces. cover and keep aside for 10 minutes. 2 tbsp. Cook on low heat till golden brown. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. As per taste 1. 2 tsp. Grind fenugreek seeds. 2. Knead well. Apply turmeric powder and salt. remove seed and then cut ¾th inch sized pieces. 4. 3. 7. 12 no. Repeat the same on the other side. 8. 4 tbsp. 157. Serve hot with Dal Pakhtooni or curry of your choice. 6. 2. 3 tbsp. Grind mustard seeds to a coarse powder. fennel seeds and mustard seeds to a coarse 91 . Turn it and smear half a table spoon of oil on paratha. 156. Cut limes into eight pieces. 4. salt and mint powder. Cook rolled portion (paratha) on a Tawa (griddle plate). As per taste 1. Divide into 8 equal portions. Slit green chilies and cut them into half inch long pieces. 3. 400 mls. Pour oil on top and shake the bottle well. Cut raw mangoes into half. Note: This pickle can be enjoyed within 5-6 days of preparation also. Mix powdered mustard seeds.FoolzParadize. 4 tbsp. 350 mls. 5.Provided by: www. Mix flour. Drain out excess moisture. 3 tbsp. 2 tsp. Transfer this to a sterilized glass bottle or an earthenware jar. Roll out each portion with a rolling pin to approximately six inch diameter. rub nicely and then keep it for half an hour. add water to make a semi hard dough. on moderate heat for 3 minutes. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms.
Heat mustard oil until smoking point. Note: In most of the Indian pickles.FoolzParadize. 8. 4 tbsp. Put this into an earthenware jar and pour the remaining mustard oil. 1 tbsp. 2 ltrs. garnished with sliced pistachio nuts. 5. of water. salt and oil are used as preservatives. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Mix fenugreek seeds. Knead and mash Chhena. remove and let it cool. sugar in the same quantity of water. 6. Mix thoroughly. Simmer until it is reduced to a thick consistency. 4. Remove from the flame and refrigerate for an hour. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 158. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. 5. This is to ensure that the mango pieces are always in contact with the oil. 9. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 2. Keep aside. 1. 159. fennel and mustard powder with red chili powder. 4. Serve cold.Provided by: www. bring it to a boil and add rest of the flour dissolved in water. 7. Keep in refrigerator for another half an hour. 7. stir continuously. make balls and press between your palms to flatten them. add 2 tablespoons flour and make a dough. 3. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. 6. Cook for another 3 minutes. Divide it into 12 equal portions. bring it to a boil. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. Squeeze the rasmalai and put them into chilled milk. Now take milk in a heavy bottomed pan. Dissolve 500 gms. 92 . Add half a cup of water and again bring it to a boil. 1 kg.Org powder. reduce the flame.
4. Cook on a slow fire for 10 minutes. 1. 3. Simmer and reduce it to get a thick consistency. optional 500 gms. Add green cardamom powder . 1. Remove and keep it in sugar syrup for at least 5 minutes before serving. Prepare sugar syrup with equal quantity of sugar and water. Pour into a serving dish and serve cold 93 . Heat milk in a thick bottomed pan. 161. Bring it to a boil. a few drops 1 tsp. 3. 4. Basoondi Milk 2 ltrs. Add some water and make a batter. Add green cardamom powder and cook it for 20-25 minutes. Charoli seeds 25 gms.Provided by: www. add a little water if required and make it into a pouring consistency.Org 160. 5. soda and Yogurt. take some stiff cloth and make a 3 mm hole in the center. ½ tsp. Heat Ghee in a Kadhai. Cook it from both sides. Stir continuously to avoid milk sticking to the bottom of the pan. Green cardamom powder ½ tsp. Mix flour. Leave it overnight to ferment. Add charoli seeds and sugar.FoolzParadize. Tip: For jalebi cloth. 2. Sugar 200 gms. 6. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. 2. 5. Mix it.
Add cardomom powder. put the poli and add a spoon of ghee around it.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Dal payasam Moong dal . 163. cardomom and grind.Roast some cashews in ghee and add it to the mixture.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Add the cooked dal mixture and heat for a little while. Make this into round balls. Add the liquid part of this juice (which will be at the top) to cooked mixture.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.Org 162.Then take even sized balls of this and shape it into a hollow hemisphere.Make it tghick by heating in low heat for a little while. moongdal.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.1 Gran dal . raisins. 1 cup powdered jaggery. leave for 5 min.Add jaggery. Cover and keep aside for 1/2 hour.Provided by: www. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.Add water and steam in pressure cooker. Poli Poornam:Boil gram-dal until half-cooked and drain the water.1. mix well and pat it again.place a ball of poornam on it. Inner stuffing(Poornam): Mix 1 cup grated coconut. Kozhukkattai Outer cover: Rice flour . 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. Roast cashewnuts.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.1 Powdered jaggery .Add some extra ghee while serving.Heat a griddle. 164. water 1 Heat water to boil. gram dal in the ratio 2:2:1. Sweet pongal Sakkarai Pongal Take rice. 1/4 kg sugar.FoolzParadize. grated coconut.Turn over until both sides are cooked well. 166. 94 . grated coconut in ghee and add this to the mixture and stir well. Somaasi Poornam: Grind 1/4 kg Pottu kadalai.
Deep fry this in oil.1/2 tsp. 2 tsp red chilli powder.. Mix gram flour 500g.Drain the water completely. 168. 1/2 tsp asafoetida.200 g red chillie powder . a pinch of baking soda and mix until bubbles appear. Take a ball of this paste and pat it on a plastic sheet of paper . asafoetida . Slightly dry roast 500 g of rice flour. Seedai rice flour-500g. red chillie powder .4 tsp. Make this flour into even sized balls and roll in the form of pooris or chappathis. Add 1 cup grated coconut.1 tsp sesame seeds. salt. Deep fry these in boiling oil. Add little water so that the mixture becomes a solid paste. 95 .2 tsps Ghee . Make very small balls using this flour and deep fry in oil.1 tsp salt . put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. urud flour . ghee-2 tsp. Ribbon Murukku Gram flour . salt .4 tsp. Add other ingredients and mix well. 171. to the rice flour and mix well.1 tsp. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste.3 tsp. 170. Place 2 tsp of the poornam on this and fold it sealing on the sides. omam paste 2 tsp. add a pinch of salt. 167.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. each 1/4 kg. add minimum water and knead tightly. 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. sesame seeds . To 100g of ghee add a pinch of salt.1 cup. rice flour . Turn over until it is fully cooked and crisp. Deep fry this in oil and when it it cooked. 2 tsp ghee. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. Thattai Soak 4 tsp of gram dal for one hour. so that it becomes semi-circular in shape.FoolzParadize. Make this into uniform balls and flatten it lightly on both sides. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. Make it thin.Org Take maida:rawa in the ratio 1:1.300 g Rice flour . cumin seeds . You can decorate it on top with grated coconut. grated coconut .2 tsp asafoetida .Add the soaked dal and minimum water to this and make into a thick paste.Provided by: www. 4 tsp sesame seeds. 169. Repeat the procedure with all the balls.1 tsp. 2 tsp ghee and 1/2 tsp asafoetida and mix well. Slightly heat the rice flour in a dry pan. 1 tsp salt.
Add cardamom powder and mix. 4. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . For boondi: 1. 173. 3.Boil for 5 minutes till scum forms on top. milk 1/2 tsp. cumin seeds.Add colour and boil till sticky but no thread has formed. cardamom powder 3 cups ghee for deep frying a fineholed shallow strainer spoon For syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp.Org 172.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. Keep aside.4 tsp. sesame seeds . milk few drops saffron (kesri) colour Method For syrup: 1. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml.Strain and return to fire. Thenkuzhal Rice flour .250g. 2. 96 . Urud powder Dry roast urud dal and grind into a very nice powder. add milk.FoolzParadize.When sugar dissolves.Mix flour and milk to a smooth batter.Put sugar and water in a vessel and boil. 6. urud powder .Provided by: www. 5.
cumin seeds.sp oil-4 t. 4. When steam comes. 175.sp Urud dal-1 t.sp. 2. 3.Cut the brinjals into 2 inch pieces.sp mustard seeds-1/2 t.Spread in a large plate.Keep aside.sp.Cool and keep open to dry.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. 12.Provided by: www. it should not stick. Put chana dal. rice flour allow water to boil. 1 big spoon oil. coriander leaves nicely. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. Then stuff and steam kozhakattai in cooker.Heat oil in a thick bottom pan. little salt.Hold strainer on top with one hand.With the other pour some batter all over the holes. 174. before storing in containers. 3. chana dal--1 t. it will roll into a boll.Stir with another strainer and remove when light golden.First make a paste of green chillies. Sprinkle few tsp.FoolzParadize.sp. urud dal. ginger. Mix the batter. hot water over it. 9.Immerse boondi in syrup. When you touch water and then the jaggery.Org 2.Cover and keep for 5 minutes. Repeat for remaining batter. 6. 8. stop and bring down. 13. add flour. keep in sim and cook till it sweats. 5. Leave for 15 minutes.sp cumin seeds-1/2 t. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.Tap gently till all batter has fallen into hot ghee. Powder elaichi and add ghee before bringing down.Drain any excess syrup. 2/3 cup water.Shape in laddoos with moist palms. turmuric powder-1/2 t. 10. 7. 97 .Heat ghee in a heavy frying pan. 11.
Green Pulao Ingredients One bunch of fresh coriander leaves. 7.Let it cook till you get a nice aroma and it should thicken.Close the pan again.Fry them for a while and cover the pan. green chilies. 3.Then you add the masala and stir well till the masala has spread out on the rice.After the brinjals are half cooked. together with a little water. 4. ginger-coriander paste in the brinjal pieces and mix well.Take rice which should be boiled well before and let it cool. garam masala 1 tsp salt to taste onion 2 chopped finely oil 4 tspns rice 2 cups (boiled beforehand) water green peas a handful boiled potatoes . 8.Provided by: www. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn. 6. the curry is ready.Put the brinjal pieces.Add salt to taste.Serve hot with any veg or non-veg dish.Org mustard seeds. Allow to splutter.Tastes good with white rice and ghee. 5. 5. salt and turmuric. with a plate. 2.Sprinkle the coriander leaves and serve.Grind coriander leaves. add garam masala and ginger and garlic paste.Fry till oil seperates then add the ground ingredients with a little water. Add red chillies and fry nicely. put the tamarind juice. Then you can add peas and the fried potatoes.FoolzParadize. Keep aside. 10. 9. 4.After 5 or 6 minutes. 6. 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 . mint leaves.Fry onions till golden brown. 7. but stir it frequently. Put some water in the plate. 177.fried in oil Method 1. 8. 176.
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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
Add coriander seeds powder. onion. 102 .1/2 cup Chopped Green Chili -.1 tsp. Masala Vada Cooking time: 30 minutes (with soaking time of 1. nutmeg powder.5 hours.1 tsp. Note: You can adjust the amount of tamarind extract according to your taste.Org asafoetida.1/4 tsp. Mix well. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.1/4 cup Cinnamon -. sliced green chiles and tamarind extract. ginger and green chili.1 cup Split Green Gram (moong dal) -.half inch stick Cloves -.1 tsp. Mix thoroughly.3 Coriander Seeds Powder (dhaniya powder) -.Provided by: www. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Crush cinnamon stick and cloves into powder and add to the paste. Garlic -. do not add any water).FoolzParadize. In a deep skillet warm oil and deep fry the balls on lo w heat until brown. garlic. Ginger Paste -.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. Nutmeg Powder -. Remove from heat. Chopped Onion -. Serve with Verusanagapappu Pacchadi or plain yoghurt.1 tsp. Stir well. 182. Drain water from the soaked soal. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft.
5 tsp) Chopped Fresh Coconut -.1/2 cup Moida -. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.fistful Crushed Cashew nuts -. It is a great snack.1/4 cup Semolina (Bombay Ravva) -. grated coconut 60 g. It should spread on its own.Org 183. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.1 cup Rice flour -. Allam Pacchadi (ginger pickle) goes well with this dish 184.FoolzParadize. poppy seeds 103 .1 tsp Oil for cooking Salt to taste Mix everything except oil. gram flour 120 g.1 inch piece Chopped Coriander -.2 (about 1.2 tbsp (very small pieces) Cumin Seeds -. Add enough amount of water and mix well such that when you pour batter on the frying pan.1 cup Chopped Ginger -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.15 Finely Chopped Green Chilies -.Provided by: www. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. sesame seeds 60 g. You shouldn't use an implement to spread the batter.
5 g) fresh black pepper powder. Cut into three cm. sesame seeds and poppy seeds and grind to a powder. Add sugar. Add salt. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. Blanch in salted boiling water until al dente (almost cooked. Keep it aside. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Uncover and increase to medium heat. Stir-fry until the moisture evaporates. drain and keep aside. Knead to a stiff dough. Wash in running water. pepper powder and kasuri methi. Khatti Arvi Ka Saalan Serves: Four 104 . Drain and keep aside. cummin powder. 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. Stir for some time. 186. add curry leaves. Add the ginger paste and garlic paste. 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. strained 800 g cauliflower. Add tamarind pulp and black masala powder and mix well. Lower the heat. Then add fenugreek and stir for a few seconds. long pieces and deep fry in hot oil till brown and crisp. When they crackle. bidari paratha or puri. Stir well.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. 60 ml. Remove from oil and store in an airtight container.Provided by: www. Sprinkle amchur powder. Stir well. Add potatoes and stir-fry for five minutes. coriander leaves. Cover and cook (for about six minutes) until al dente. Check the seasoning and remove from heat. salt. Roast the grated coconut. garnish with pomegranate and serve with tandoori paratha. 185. asafoetida.FoolzParadize. chopped fine a marble sized ball of tamarind. Seal the edges with a little water. Heat oil in a kadai or wok and season with mustard seeds. Add cauliflower. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. but not soft and squishy). Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. To serve:Remove to a serving dish. hot oil and enough water. yellow chilli powder and salt. strained 10 g garlic paste.
crushed 105 . Add curry leaves. Drain. urad dal and whole red chillies. Bring it to a boil again. stirring occasionally. Lower the heat. When cool. 187. 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. Remove and adjust the seasoning. peel and quarter lengthwise and reserve in a panful of water. Stir for a minute. Lower the heat. 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. simmer. Add tomato puree. Grate the jaggery and reserve in three tbs water.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.FoolzParadize. Stir-fry until the oil floats on top. 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. Add onions and saut until golden. To serve: Remove to a serving bowl and serve with steamed rice. until the gravy reaches thin sauce consistency. Add lemon juice and bring to a boil again. julienned 1 1/2 tsp (7 g) coriander powder 1 tsp (5 g) chilli powder Salt to taste 2 tbs (30 ml) tamarind pulp 15 g jaggery. Add mustard seeds. add arvi and jaggery. For the filling: 150 g paneer.Provided by: www. Bring it to a boil. cummin seeds. Stir until the seeds begin to crackle. tamarind pulp. Add garlic and saut over medium heat until light brown. chilli powder and turmeric powder.
To prepare the filling: Remove the brown skin and roughly chop the coconut. and cut cauliflower into 1 inch flowerets. Cover with foil. garlic paste. jaggery. for another 5-6 minutes. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. Add salt. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Make sure all liquid is driven off. Stir and bring to a boil. mustard seeds and fenugreek seeds. green chili. turn off heat and sprinkle with garam masala and reamaining cilantro. and cook with lid off. Cool. Add curry leaves and stir. use nonstick pan. Stir in half the cilantro leaves. corriander powder and chilli powder to the paste and mix well. ginger paste. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes.FoolzParadize. Stir over medium heat until they begin to crackle. Put enough water in a pan. tomato. mix well and divide into 12 equal portions. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. ginger. basting at regular intervals. Hold the onions with tongs and roast them directly over the flame until the skin is charred.Add paneer. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. Remove and uncover. Combine chili powder. and turmeric powder. tumeric with the yogurt in A small bowl. increase heat to medium. 106 . Put a portion of the filling into each of the blanched bitter gourds. Pour over the paste. with 1/4th cup water to fine paste. groundnuts. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. Add the bitter gourds and blanch them until soft. Drain and keep aside.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. drain. use a little water. 188. Put Cauliflower into pan then pour spices over the top. Arrange on a tilting tray and keep aside for at least an hour. (Keep the bitter gourds overnight if you prefer them to be even less bitter). Dry roast the coconut. Grind all these ingredients. ginger. peel and roughly chop the onions. except paneer. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. to drive off excess moisture.Provided by: www. Remove the seeds and rub with salt. whatever you do to nonstick yourself. Spray with pam. Arrange them in a greased roasting tray with the slit side on top. including stem.
Oil -. 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.25 tsp. Turn off heat. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. but continue shuffling until the heat is out of the pan. Move them around for two minutes. When Fenugreek seeds are light brown. cloves. If not fine. 1 oz piece of cinnamon stick. Red Chile Powder -.0.1 tsp.Provided by: www.Org serve with basmati rice. Store in a bottle for up to 6 months. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).0. and discard what won't pass through strainer. Garam Masala 5 tsp coriander seeds 1 Tbsp. Now add vegetable pieces. reduce heat.FoolzParadize.0. heat oil on medium and add mustard seeds and Fenugreek seeds.5 tsp. 4 servings. turmeric powder. strain it.10 Water -. and shuffle for another minute.2 tbsp. add pods and cinnamon. But you might consider it worth investing in as its a neat combination of spices for cooking.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. Mustard Seeds -. 107 . 1 oz. Add clves and peppercorn. Fenugreek Seeds --1 tsp. red chile powder and fry for 5 minutes on high heat while stirring occasionally. Sugar -.1 tsp. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. peppercorns Heat a heavy skillet. less than 98 calories GARAM MASALA 2 oz. add chopped onion and fry until light brown. salt. 190. Pour roasted spices into grinder and grind til you have a fine powder. 189. Curry Leaves -.5 cup Turmeric Powder -. 2 oz. black cardamom pods.
Sarkarai Pongal Ingredients : 2 litres milk 10 almonds 1 1/2 cups newly harvested rice 1/4 cup moong dal 15 cashew nuts 1 1/2 cup jaggery grated 30 kishmis 1/4 level teaspoon nutrieg powder 1/4 teaspoon saffron crushed 1 teaspoon cardamom powder 2 tablespoons ghee. • As soon as the rice and dal are cooked to softness. saffron nutrieg and cardamom powders. • Let cook on medium fire for some time and then put in almond and cashewnut bits. Method: • Chop almonds and cashewnuts.) 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 . 191. sugar. • Lastly put in the kishmis. coriander leaves.) paneer • 3 tablespoons plain flour • 1 level teaspoon baking powder • 4 chopped green chillies • 1 tablespoon chopped coriander • ghee for deep frying • salt to taste • For gravy • 4 large tomatoes • 100 grams (4 oz. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. • 192. Ingredient • For Koftas • 350 grams (12 oz. The koftas will melt in your mouth. Malai Kofta An extra special party favourite. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick.Org Next add tamarind extract. curry leaves. • Bring to one or two good boils.FoolzParadize. after washing. • When the milk starts boiling add rice and dal. water and stir well. add jaggery and ghee.Provided by: www.
add the koftas.Provided by: www. Add the tomato soup. add 4 teacups of water and cook. 194.FoolzParadize. sugar. 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. coriander and salt.) potatoes • 100 grams (4 oz. • Now add the tomatoes. chillies. Navaratna Curry Ingredient • 100 grams (4 oz. puris or rice. Procedure (Gravy) Cut the tomatoes into big pieces.) french beans. green chillies. ginger and coriander separately.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions. baking powder. Note: You can add 1 teacup of boiled green peas to the gravy if you like. spring onions. salt and a little water and cook for 5 to 10 minutes. chillies.) cauliflower • 100 grams (4 oz) capsicums 109 . Heat the ghee in a vessel and fry the paste very well.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. chilli powder. cream and salt and boil the gravy for at least 10 to 15 minutes. ginger and coriander and fry for at least 2 minutes. Shape into small balls and deep fry in ghee. Mix the paneer. • Heat the ghee in a vessel and fry the onions till golden. Serve hot with parathas. How to serve Just before serving. tomatoes. boiled vegetables.) carrots • 100 grams (4 oz. spring onions (with leaves). Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. plain flour. When soft. prepare a soup by passing through a sieve. • Add the tomato ketchup. Add the c hilli powder and fry again for 1 minute. 193. Keep aside these koftas. • 100 grams (4 oz. green peas.
thick cream and chopped fresh corriander leaves. pineapple pieces and few cherries for decoration.) cashewnuts • 100 grams (4 oz. salt and chilli pwd and bring to boil. 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. silver foil and cherries 195.3 nos. 5. Form the mixture into small balls.1 cloves (crushed) Ginger . garlic.1 tsp. 4. Mix salt and pepper to taste. coat with flour and deep fry in hot oil till golden brown. carrots. Salt and Black pepper Flour for coating. pepper. cinnamon. Then add the stock. carrots and potatoes into small cubes.6 big nos. each Tomatoes . Fry onions in oil till golden brown. Vegetable Kofta INGREDIENTS : Potatoes . Cloves pwd. • Cut the cauliflower into big pieces • Boil the french beans. To be Ground into a paste • 6 cloves garlic • 2 green chillies • 4 kashmiri chillies • 25 mm (1") piece ginger • 2 teaspoons coriander seeds • 1 teaspoons cumin seeds • 1 teaspoon shah-jira • 3 cardamoms Procedure • Cut the french beans.4 tbsp.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter.) raisins • 100 grams (4 oz. Add ginger. 110 . turmeric and a little water. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Carrots . Cook for 2 mins.Provided by: www.2 nos. raisins. paneer pieces. Cook the potatoes and carrots and mash them up.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. . turmeric pwd.FoolzParadize. 2. . Keep it aside. Reserve the vegetable stock. METHOD : 1. cloves. 3.1/4 tsp.1 inch piece (chopped) Cinnamon pwd. (pureed) Chilli pwd. Add the tomato puree and simmer till it forms a thick sauce. (sliced finely) Garlic . Oil for deep frying For Garnishing .3 cups (sliced) Onions . cashewnuts.
1/2 cup Sesame seeds (til) . Make thin sugar syrup. slowly little by little and keep stirring.4 tbsp. Cut into small diamond shaped pieces. Deep fry in hot oil till light brown in color. 8. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. 2. 7. Crushed Green Cardamoms . Garnish with grated pistachios. Place the cheese (paneer) on a board and while still hot. 3.3 cups Flour (Maida) 2 tbsp. Add sesame seeds and knead well. Add crushed cardamoms to the syrup.3 tbsp.10-12 METHOD : 1. 2. Divide the dough into large balls.1 1/2 litre White Vinegar . Repeat the process after adding the flour to it. Ghee . Filter the mixture using a muslin cloth and squeeze out the water (whey).Provided by: www. knead it till no granules are left. 5. Pistachios . Oil or Ghee for deep frying METHOD : 1. Rasmalai INGREDIENTS : Milk .Org 6. 3. Make small balls from the mixture and flatten it. Sugar . 9. In a small bowl mix little flour with water and add this to the boiling sugar syrup. Add vinegar to the milk.2 cups Milk . Boil milk and cool it. 197. Add this mixture to the flour and bind to a hard dough. Salt . Add the cream just before serving and garnish with corriander leaves. Add the rasmalais to the sugar syrup.4 cups (a bit thicker than ordinary) Sugar . 196. 4.1/2 cup Sugar . 198. Add ghee and sugar and stir till well dissolved.20-25 nos. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour .2 cups (powdered) Almonds (Badam) . Besan Ladoo INGREDIENTS : Besan . (chopped) 111 .1 tsp. Roll out on a board into thick rounds.FoolzParadize.1/2 tsp. Place the cooked koftas in the sauce and simmer for some time. Warm milk . 4. 6.2 tbsp.
Coconut . 112 .1 cup Cardamoms . stirring constantly. grated coconut to the milk mixture and stir thoroughly. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. 7. Ghee or oil . 2. When the mixture leaves the side of the vessel.1 cup Cardamoms . Add besan part by part and mix it well. raisins and cardamom pwd. Remove from heat and mix well with the khoya.1 cups Khoya . each (coarsely ground) Milk . Cut into diamond shaped pieces and serve. 2. cashewnut pwd. almonds and pistachios.300 gms. remove and spoon contents into a greased thali. Walnuts.10 gms. boil the milk and add the sugar. Add the khoya. Black raisins .2 (ground) METHOD : 1. Separately. Stir till the sugar dissolves. and keep aside. Add the dryfruits . Almonds and Pistachios . Add khoya to cold milk. then fry in oil for a couple of mins.100gms. When the aroma comes.1 (grated) Almonds (Badam) and pistachios. Keep aside. Khoya . Stir till it dissolves. Sugar . 4. remove from heat and cool.50 gms. saffron and nutmeg.250 gms. 2.1 tsp. Fry the coconut in oil till it turns a light brown. 4.1 cup Cardamom pwd. 200. 5. METHOD : 1.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Cashewnut Barfi INGREDIENTS : Cashewnuts . In a heavy bottomed vessel. Add the powdered sugar to it and mix well. 6. 3. Smoothen with the back of a flat spoon. 5. Pass the cashewnut powder through a fine sieve. Continue cooking on a low flame. Dryfruit Halwa INGREDIENTS : Cashewnuts. (finely ground) Milk . 8. .Org Ghee . Garnish with varak. Add the almonds and shape the mixture into balls. Keep stirring to avoid burning.FoolzParadize. Heat the ghee in a pan. Boil the milk and add the sugar. add the nutmeg with a little milk and keep aside.1 glass Sugar . Keep on low flame. then add cardamom.400 gms. 199. 3. each (chopped) Ghee or oil .500 ml.300 gms. and mix well.Provided by: www. 3.
1 tsp. and the fried cocunut pieces. This will be thicker. In the meantime. Drain and reserve the coconut milk. Keeo aside. 202.1/2 cup water and add the jaggery to it. Cook for a few mins. boil 1. Add cardamom pwd. Cashewnuts . cashews and raisins.2 cups (grated) Cardamom powder .Org 4. 2. 6. 4. 5.1/4 cup Ghee METHOD : 1. Take a small portion of the dough and roll them into parathas. Dal Payasam INGREDIENTS : Moong Dal (lentil) . Fry it in ghee and keep aside. Grate the remaining coconut and grind it with 1 cup hot water. Fry it in hot ghee for 2-3 mins.1/2 Jaggery .Provided by: www. Cut 5-6 coconut rings and chop it further to small pieces.1 cup Coconut . Delicious Parathas are ready and tastes very good with spicy tomato chutney. 10. Fry the cashews and raisins in ghee and keep aside. 5. 7.1/4 cup Raisins . Add this second milk to the fried dal and pressure cook it. Keep strring all the time. 8. Spoon the mixture into a greased plate and smoothen with a flat spoon. Boil it till the liquid obtains a thick consistency. Roast them onto the tava by adding little ghee to it . Remove from heat and serve hot. Again add 1 cup hot water to the ground and drained coconut and grind. Wash and drain the dal. 9. 11. Add all the above listed ingredients and make a dough out of it. 5. Green Onion Bhurji Ingredients 113 . 203. 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. Cut into diamond shaped pieces and garnish with almonds and pistachios. It tastes great if eaten cold too. Add the thick coconut milk and mix well. Pour this into the boiled dal mixture and stir well. 12. 201.FoolzParadize. 3. Squeeze the milk out and reserve in a separate bowl from the previous.
Mysore Bonda Ingredients 1 cup All purpose flour 2 Green chilies (finely chopped) 1 small onion ( finely chopped) 1 big spoon full of rice flour Sour curd ( to make the batter) Salt to taste A pinch of baking soda Chopped coriander leaves (optional) Method Mix all the above ingredients using the curd to a bajji dough consistency. Serve piping hot. Keep this aside for 3 hrs. Keep aside Chop the leaves finely. 204.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. add chilli powder and turmeric powder. Heat some oil in a frying pan. Add the chopped leaves and mix well.Provided by: www. Note : Do not add any water to the onion leaves. Decrease flame and let it cook till the leaves become soft. drop the batter in oil and deep fry them till golden brown. Mix well. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Close with a tight fitting lid. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. After the leaves get cooked thoroughly . They should cook in their own juice. 114 . Beat the eggs and add to the pan. Add salt to taste . When the oil is hot enough.FoolzParadize.
squeeze the water out and set aside. Serving the wadas 115 . green chillies and ginger. Keep the yogurt in refrigerator until it is chilled. Grind it to a smooth paste. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. asafoetida and curry leaves and add to yogurt. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. 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. 205. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. These bondas are very crispy and tasty too. Add sugar. salt.FoolzParadize. Make sure the curd is sour enough. Make a tarka (seasoning) of mustard seeds.Provided by: www.Org Serve hot with green chutney or ketchup. Add salt to taste. Take each wada out from water. 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.
mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. In the mean time see the milk for ras may be ready. almond and safforn to it. And it is ready to serve. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Hold it covered with cloth in the running water. roasted jeera powder and black salt (sanchal).Provided by: www. pista.4 1/2 tbsp. In a pressure cooker take 3 cups of water and 1 cup of sugar. Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. Now to curdle the milk add lemonjuice to it stirring continously. Then drain it in athin muslin cloth or handkerchief. Depending on the size of the pressure cooker I put 12 pieces at a time 207. pista. 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.Serve with sweet tamarind(imli) chutney. sugar for Ras 1 cup sugar 3 cups of water safforn. 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 .Drain the excess water by pressing the cloth there must not be water remaining.FoolzParadize. Take the chenna out of the cloth in a dish . Refrigerate it.Org Arrange the squeezed wadas in a deep dish. Bring 4 cups of milk to boil. cardomom. When the milk is cool add chenna balls to it . Sprinle red chiili powder. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. 206. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.
salt. Boil the cut spinach for 10 minutes in a very little amount of water. oil. Steam it for 20 minutes. 208. greenchillies and curryleaves in hot oil.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. This paste must be semiliauid. 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. Mix togather water. Prepare the tampring adding rai. lemonjuice and water.FoolzParadize. Garnish with grated coconut and Coriander.sugar and lemonjuice and pour into tempring. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly.Grind thecooled spinach alongwith the greenchillies to a fine paste. Pour the tapering mixture over it. 117 . In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. Take out dhokla and cut into pieces. boil it. (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. Allow to cool for sometime.Provided by: www.
Heat oil in cooker. and green peas and mix properly Add water and pressure cook. 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. Heat oil in a pan.Org Chop onion and tomatoes into small pieces.Add the cumin seeds and asofetida.Provided by: www. Serve with chappaties 210.FoolzParadize. Cut the boiled potato into evenly shaped cubes. 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 . tomatoes. add the spinach-chilli paste to the above. onion. turmeric. Fry for 2-3 mins. Tastes good with rotis/parathas. Simmer it for 10 mins.Add the potato cubes and allow to cook on medium flame for 5 mins. Coriander. 209. Add turmeric powder and salt to taste. Once the onions and tomatoes are cooked. Add the onions. green Chillies.peas and tomatoes. salt. Add ground Masala and roast till oil separates Add potatoes pieces.
FoolzParadize. 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. Serve hot with rice. 211. The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. When they splutter add ginger and fry.Provided by: www. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 . chillipowder (1tsp). french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. Add the cooked mixture of the rice and dal to it with salt according to your taste. Add water if desired. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.Mix well. When the pieces turn brown add the crushed peppercorn and the cumin. salt (2tsp).Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. Add the ground ingredients and cook for about 15 mins. 212. This can be eaten with coconut or onion chutney.And then add all the vegetables and let it boil. The two should be cooked till soft. Add a teaspoon of ghee over it in the end before serving. Add jeera. Add turmeric powder (a pinch).
Red Chilly Powder 1/4 Tsp. Sugar 1/4 Tsp. Serve hot with chapatis.. 120 . 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Then add the vegetables & pressure cook till done. salt & fresh corriander leaves . Add salt to Gram Flour and add it slowly to the mixture. 213. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Mix all the spices (except salt) and vegetables in a bowl. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Let them cool for 20 minutes. Do not add water. Fry it nicely. Keep on mixing it with your hand . After that add ginger. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Add Gram Flour till you can shape them into small round soft balls. Add the sliced onions. 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.FoolzParadize. Squeeze lime to it & the veg korma is ready. garlic. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes.Provided by: www. of Mango Powder 1 Tsp.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. chillie powder. corriander powder.
Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Set them aside. See that the oil is not very hot. Meanwhile heat some oil in the pan . Cook them with salt for about 15 minutes on medium flame. Cooking time : 25 minutes. Garnish with Fresh Cilantro or Paneer. Add the rest of the ingredients for the Tomato curry. Moong Soup With Paneer Light and nutritious.Org Use some oil in your palm of the hand to form the balls.) Grease the chakali utensil make chakali. Deep fry in oilon midimum flame till golden brown in colour. Add water and ginger and simmer for 2-3 minutes. Keep Medium Flame.6 green chillies finely chopped 2 tsp coriander &cumin seed powder 1/2 tsp turmeric 2 tsp curd 1 tsp suger salt to taste Chakali utensil which is common for shev-papdi Method Mix rice flour & basan with all above interdients. serve with curd or butter. (dough should be softer than the chapati dough. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. 215.add a little bit warm water and make a soft dough. Keep it in the oven at warm till you serve. 214. Chop the tomatoes in small pieces. I would highly recommend to cook the curry about 3 hrs before you serve. Deep fry the Kofta balls. Preparation time : 5 minutes. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Let it soak on paper. Keep on Stirring . For the Tomato curry .FoolzParadize. Add the Tomato paste. Serves 6.Provided by: www.
french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. Boil for 2 minutes. 3. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Serve hot with cream and bread croutons. 217. Add the strained mixture. Cooking time: 30 minutes . sugar. Blend the cooked moong in a blender. Melt the butter. Preparation time: 15 minutes . Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. Strain. 2. Add 6 cups of water and cook in a pressure cooker. Mix the cornflour with a little water and pour into the soup. carrots. cabbage. Add the sugar. Soak the moong for a few hours. 5. Serves 6. 4. 4. 2.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. Heat the ghee and fry the cumin seeds and mustard seeds. salt and pepper and boil for 2 minutes. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Add the paneer and cook for 2 minutes 216. 3. When they crackle. milk. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Add the lemon juice.FoolzParadize. add the onion and fry for 3 to 4 minutes.Provided by: www. 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. Corn Soup with Vegetables A soup with a Chinese touch. 6. Serves 6. stirring ocassionaly. salt and pepper. Cooking time : 25 minutes. Preparation time : 5 minutes. Blend in a blender and strain. onions. 5. add the asafoetida and moong liquid.
7.FoolzParadize. add to the paste and boil for a few minutes. butter and cheese and boil for a few minutes. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. Serves 6. 220. 2. Green Peas Skin Soup Preparation time: 10 minutes . Preparation time : 20 minutes. Add the green peas skin and green peas and cook for 3 to 4 minutes. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. 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. Add salt and pepper. 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 milk and ½ teacup of water and cook in a pressure cooker till the first whistle.Provided by: www. 2. Cooking time: 20 minutes. Preparation time: 20 minutes. Grate the coconut. Mix the cornflour and coconut milk. 5. Strain to obtain coconut milk. 3. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. 218. Boil the stock for 1 minute. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Mix the cornflour with 6 teacups of water. Heat the ghee and fry the cumin seeds for 1 minute. Cooking time: 10 minutes . 3.Org 1. Cooking time : 10 minutes. Add 6 cups of warm water and blend in a blender. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. 4. Strain to separate the stock from the skin. Health Information: This unusual soap gives the flavour of peas without the calories. 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. 219. Add the vegetables. Serve hot. Serves 6to 8. Heat the butter and fry the onion for 1 minute. 2. Add the paste. Discard the skin. corn and Ajinomoto powder and cook in a pressure cooker until done. Serves 6. 6. Blend in a mixer.
Serves 6. Boil for 5 minutes. When cooked.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. mushrooms. 124 . 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.Provided by: www. Serve hot with lemon juice and garnished with boiled rice. 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. Cut the onions and tomatoes into big pieces. 3. 221. Heat the oil and fry the onion for 1 minute. cut lengthwise 10 to 15 canned mushrooms. Cooking time: 15 minutes . When cooked. 4. Preparation time: 15 minutes. Serves 6. 3. How to proceed 1. Add the lemon juice and top with oil. masoor dal and salt and cook in a pressure cooker till the first whistle. 2. lemon grass. Heat the oil and fry the onions for 1 minute. Add 6 teacups of water. 3.Cooking time: 10 minutes. 2. Add the garlic and chilli powder and fry again for ½ minute. 3. put the stock to boil. Add the beans.FoolzParadize. Letil Soup Preparation time: 10 minutes . Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. 222. 2. the tomatoes. 4. 6 teacups clear vegetable stock 1 green chilli. Add the stock and boil for 10 minutes. The combination of cereals and pulses provides protein of high biological value. Add the green chilli. 2. Add the vegetables and fry again for 1 minute. blend in a mixer. Add the moong dal and 6 teacups of water and cook in a pressure cooker. blend in a liquidiser and strain. tomato. cauliflower. Ajinomoto and salt and boil for 2 to 3 minutes.
Sweet Corn Soup An old-time favourite. Add the cooked red kidney beans.) kand (rataloo) 250 grams (9 oz. Preparation time : 20 minutes Cooking time : 20 minutes. Cook for a few 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. 223. Preparation time: 10 minutes.Serves 6. Drain. cook in a pressure cooker. 2.) papadi 500 grams (1 1/8 lb.) 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. Serve hot with chillies in vinegar and chilli sauce. sev and oil (optional) to serve 125 . add 2 teacups of water and cook. Add the tomato soup to the rajma mixture. 4. Mix all the ingredients with 4 to 5 teacups of water. 1 teacup red kidney beans (rajma) 2 onions. 224. take out a thick soup through a sieve. sweet and sour sauce. 7. soya sause and chilli sause. Ingredients. Soak the red kidney beans over night. 1. Add the paste and chilli powder and fry again for 1 minute. When cooked.Org Serve hot with chillies in vinegar. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Preparation time : 40 minutes Cooking time : 60 minutes. 7 cloves garlic 7 green chillies 25mm.Add the sugar and salt. 2. 750 grams (1 5/8 lb. Heat the ghee and fry the onions for 2 to 3 minutes.Cooking time: 30 minutes. 3. Serves : 6 to 8. Next day. RAJMA CURRY A favourable from the Punjab. 5. 6. garlic chutney. Cook for 25 minutes. Serves : 6. Ingredients. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste.FoolzParadize. Cut the tomatoes intobig pieces.Provided by: www. piece ginger How to proc eed.
finely chopped 100 grams carrots. put a few leaves of lettuce at the bottom. 4. finely chopped 250 grams potatoes. Cover the matka. add enough water to get the right consistency. For the sweet and sour sauce. boiled andmashed 2 tablespoons bread crumbs 1 bread slice.(for the koftas) 126 . instead of cooking in a matka. 1. 6. finely chopped 100 grams french beans. Garnish with coriander. Blend all the ingredients in a liquidiser. For the koftas. MALAI KOFTA CURRY A tasty kofta curry. 3. Make slits on the brinjals. 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. Preparation time : 30 minutes Cooking time : 40 minutes.Org For the green chutney. If too thick. Mix all the vegetables. In a small earthen pot (matka). Alternatively. Peel the kand and cut into big pieces. 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. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Serve with green and garlic chutneys and sweet and sour sauce. soda bi-carb and salt. 5. 225. 7. Blend all the ingredients in a liquidiser. Do not separate into two. For the green chuntey. Blend all the ingredients except coriander except coriander in a liquidiser. Apply the ajwain. For the sweet and sour sauce. chilli-ginger paste. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. Cut the potatoes and sweet potatoes without peeling. Mix thoroughly and apply the oil all over. 100 grams green peas 100 grams cauliflower. 9.Provided by: www. oil and seve. 2. Fill with all thevegetables and cover with the balance lettuce leaves. For the garlic chutney. Serves :6. 8. String the papadi.FoolzParadize. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney.
6. Steam the cauliflower.Org 9 cloves garlic 25 mm.add the onions and stir fry for 5 minutes till light brown. 2. Pour the mixture into a blender. Put the tomatoes in hot water for 10 minutes. 3. chilli powder. 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. (1") piece ginger 7 green chillies For the gravy. Pour the gravy and fresh cream over the koftas. 5. add the cornflour and sugar and blend. 2. Add 1 tablespoon of bread crumbs and the bread slice. french beans and carrots in a pressure cooker without adding water. le mon juice and salt and form into kofta balls. Add the tomato puree and cook for 2 minutes. For the gravy. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. 6. 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 .washed and soaked in water for 2 hours. Then add the cloves. 4. Heat the butter. Blend the onions in a liquidiser with very little water. 8. Boil the peas. salt and pepper and cook for 5 minutes. How to proceed. Add the paste. chilli powder. cinnamon and paste and fry again for 2 minutes. 3. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts. Add the vegetables and peas to the potatoes and make a dough. 15 cloves 25 mm. 2. 4. 1. 1. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. Arrange the koftas in an ovenproof dish. Add 1 teacup of water and boil for 3 to 4 minutes. garam masala.FoolzParadize. Keep aside.Provided by: www. 7. 1. 5. Remove and blend into a puree. Put to cook again and add the garam masala. 226.
Mix well. Makes about 8 228. Boil till 3 cups of clear syrup are obtained. form into small balls and keep separately. 227. Remove from fire and flavour with essence and caedamom powder. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Boil for 5 minutes. Knead well and from into as many balls as the number of stuffing balls you have. Add koftas and boil for a further two minutes.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. Correct seasoning. ghee to wheat flour. Fold over adn close sides to make an oval Jamun. Add water according to consistency of gravy required. Form into walnut sized koftas and deep fry till light brown. Add the rest of the ingredents and mix well.pured 3 cm piece ginger . Add tomatoes turmeric. Add ginger and fry well. Keep aside. 128 .mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Knead well.grated 200 gm tomatoes . Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. To make gravy. Drain and keep aside. Serve hot with parathas or tandoori rotis. Serve warm decorated with silver foil.Org 1 tbp raisins-chopped 1tsp chironji-chopped Syrup 200 gm sugar 3 cups water 1 tbsp milk 1/2 tsp cardamom powder 2 tsp rose essence Silver foil for decoration Method Prepare syrup by boiling together the sugar and water. red chilli and garam masala and fry on low fire till oil separates. And milk and remove the scum as it surfaces. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. add enough water to knead to a soft dough. heat oil in a pan and brown onions. Cook the mawa for stuffing in frying pan till it is golden brown. deep fry on low fire till dark brown. Kofta Lajawab Koftas 125 gm Amul Cheese .Provided by: www. ghee Add two tbsp.FoolzParadize. Drain well and immerse in warm syrup for an hour.
ginger-garlic paste 1 tsp. 5. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.In the remaining ghee fry the chopped onions till transparent. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . garam masala powder 1 tsp. Cook till the gravy thickens. chilli powder 2 tsp. cashews or peanuts 1 tsp. Serve hot with rice or parathas. coriander leaves and salt. till the mixture is almost dry. Cook covered. cashewnuts 1 tbsp. Remove. grated fine 4 medium sized onions 4 green chillies 2.sliced 1 tbsp. add some ghee and fry the parathas till light brown. coriander leaves finely chopped 1 tbsp. 8. thick slices. chopped 2 tomatoes. Heat ghee in a vessel and fry the beetroot paste on a low flame. coriander powder 1 tsp.5 cm. each ginger & garlic grated or crushed 129 .coriander leaves.5 cm. brinjals 1 cup curd 2 large onions. turmeric powder 1/4 tsp. Divide the paratha dough into small balls. ghee Method Grind all the ingredients. raisins and sliced onion till golden brown.FoolzParadize. 11. 2. Fry the brinjals in the same ghee till tender. 230. Heat ghee. Remove from heat. 13. 3. raisins Method 1. except garam masala powder. Add fried brinjals to the gravy and simmer for two minutes. chopped 2 tsp. Stir well. Cut brinjals into 2. 9. 14. Heat tawa.Provided by: www. Roll out each ball into a small puri. Remove from ghee and keep aside. Smear with salt and keep aside for 10 minutes. garam masala powder Salt to taste 3 tbsp. chopped 1/4 tsp. Add all the dry spices. 7.Org For the stuffing: 2 cups beetroot. ginger 4 flakes garlic 1 tsp. put a little beetroot filling in the centre and seal the edges. to a paste. 6. Roll out into parathas. Sprinkle the garnish on top. 229. Badshahi Baigan 300 g. 12. fry cashewnuts. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. Add curd. 10. 4. Wash and squeeze dry.
garam masala powder 3/4 tsp. stir bring to boil.Provided by: www. cinnamon-clove powder 3 tbsp. Mix. oil Method: 130 . Garnish with coriander before serving. cinnamon-clove powder 1/2 tsp. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. Add ginger garlic and stir for a moment. Add tomato capsicum puree. sugar and crushed nuts. Add onions and stir fry till light pink. stuffed baked capsicum. Add all other masalas. ginger grated 2 tsp. potato. Add veggies at this stage. Cover and simmer till gravy is thick and fat starts separating. Heat oil or ghee in a heavy pan. Green Gravy Ingredients: 4 cups spinach chopped.FoolzParadize. This should be done in a food chopper or grated. Stir. Goes with: Vegetables like brinjals. salt. red chilli powder 1/4 tsp. or cauliflower. sugar salt to taste 2 tbsp. baby corn. lemon juice 1 pinch soda bicarb 1/2 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly. Chop onions very fine or run in a chopper. turmeric powder 1/2 tsp. wheat or millet flour 3 green chillies 1 tbsp. Makes: 2 cups 231. Dry grind coarsely. Semi puree tomatoes and capsicum together.Org 1/4 tsp. cheese grated (optional) salt to taste 1 tsp.
add sugar. Add cinnamon clove powder. peanuts and bread. Garnish with grated cheese before serving. red chilli powder 131 . potato chunks. add ginger. Allow to cook for 2-3 minutes more. stirring continuously till whiteness of curds disappears. Add curds and cook. ghee or oil Method: Grind together in a dry mixie. khuskhus seeds soaked in 2 tbsp. cinnamon-clove powder 3 tbsp. mixed vegetables with a few pineapples bits. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Cover and put to boil on high. cashewnuts broken 1 tbsp. add chillies. Cook covered for few minutes till thickened. Goes well with: Paneer chunks.) 232. and stir. stir fry till light pink. coriander finely chopped 1 slice dayold bread white 1 tsp. Put in a mixie.FoolzParadize. Add milk. at this stage. french beans. etc. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. Add blended spinach mixture. stir. spice powder. onion. for 3 minutes.Org Take spinach in a large vessel. water all over it. Run till semi-smooth. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. baby corn. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. tamarind water 1 tsp. coriander leaves finely chopped 2 tbsp. coriander and cherries. grated cheese or paneer 3/4 cup milk 1 tbsp. garlic grated 1 tsp. Cool in a plate or run under tap water to cool. Makes: 2 cups gravy (approx. Heat fat in a heavy pan. wheat flour 1/2 tsp. peanuts husked & lightly roasted 1 tsp. cashew. cream. salt. dry mixture.Provided by: www. add gourd and soda. etc. etc. Add onions. Goes well with: Veggies like peas. potato and peas. flour and a few pinches salt. Grind together in a wet mixie. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. khuskhus with milk. 233. Add vegetables. ginger grated 1 tbsp. bring to a boil. Add prepared vegetable at this stage. ginger. add onion mixture. Garnish with grated cheese. chillies. Sprinkle 2 tbsp. Toss to mix. saute for 3-4 minutes. Heat oil in a pan. Stir gently till boil resumes.
1 tbsp or to taste<BR. In remaining hot oil.1 tbsp or to taste * Chopped Pistachio nuts -. rotis. Cut into diamond shapes after it has cooled down. Simmer till gravy is thick and oil starts to separate. Drain well by pressing.4 cups *Ghee/Unsalted Butter -. putting back oil in pan. dhania (coriander seed) powder 1/2 tsp. Garnish with chopped coriander. adjust quantity of oil required. Turn down heat and add cardamom and Besan. Add prepared veggies and stir. drain. etc. stir. stirring continuously. 235. fry till well browned. Spread 1/2" thick onto a platter. ginger. and continue by frying the onions. Keep aside. (For this. 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. turmeric powder 1/2 tsp. tamarind water. keep aside. Turn off the heat and stir in the sugar.1 tbsp or to taste 132 .Org 1/4 tsp. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -.6-7 tbsp * Milk -. add cumin seeds allow to splutter. boiled peas. salt. Heat oil. capsicum. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. add onions. stir well.) 234.Provided by: www. Grind in mixie. chopped stirfried brinjal pieces. serve with parathas. Goes well with: Chunky veggies like boiled baby potatoes with skin. Add asafoetida. Add tomatoes. Cool onions a bit. Fry. strands * Raisins -. garlic stir fry for a minute. flour. Add all dry and ground masalas. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. keep cooking for 2 minutes. stirring constantly to prevent burning until it has changed to a brown color and smells . Keep aside.FoolzParadize.4 tbsp * Chopped Almonds -. (Test: a few drops of water sprinkled on it sputters instantly).1 cup *Sugar -. fry brinjals pieces in oil.
( At this point of time you can smell the aroma around!) 4. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Bring one cup sugar and 3 cups water to a boil in a pressure cooker.Provided by: www. do it over low heat and stir frequently. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. Now add wheat flour to this 3. remove cover and re. 133 .peat previous step with the rest of the rasgoolas. When boiling add one cup of either whiter vinegar or lemon juice.) Method • • • • Mix 1. leaving only the panir/curd. vanilla and rose water (and any other flavouring that you may want) to the Half and Half.ened and turned a pale brown. Thicken until the volume drops to around half of the origi. Half and Half 2 qts. Add sugar to mixture 6. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. then turn it off. Add Almonds. Thicken the Half and Half by simmering over low heat for a long time. if a microwave is not available. This is best done in a microwave.FoolzParadize. Turn the stove off. cardamon pods. Pistachio. Place 20-25 rasgoolas in syrup. When cooker begins to whistle wait for a couple of minutes.sults in about 80 to 100 rasagollas. Heat for a few minutes. Add milk to wheat flour 5. Rose Water To taste (opt. Place curd in food processor and process for one minute. When pressure cooker depressurizes. Saffron (extremely good for winter) 236. Do not use the same sugar syrup more than once. After the cheese has been baked. Turn off the heat to place the cover on the pressure cooker. Add the remaining 0.5 cup sugar. Milk should separate into whey and curd. Stir till the flour is very very light brown in color. bay leaf. This will take at least an hour (you can leave it overnight).Org Method: 1.nal volume. Using vinegar usually re. Ras Malai Ingredients: Ricotta Cheese 2 lb. 2. Pour into collander. cut it into 1 inch squares and add to the hot thickened half and half. Leave curd in strainer until cold and dry.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. The cheese should have hard. Form small balls from the curd. Turn heat on high. 237. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. It should be soft but not sticky. Cool for a few hours in the fridge.
Tomato 1 Capsicum 1 Method • • • • • Heat oil. Mix gently. and a table spoon water. Dum Aloo Ingredients: Oil 3 tbsp. add bay leaf and onion. Add yo. Coriander powder 2 tsp. onion and ginger paste.sicum cut up. chili powder. salt. Yogurt 2/3 tsp. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. corriander powder. Bay leaf 1 Onion 1 Ginger 1/2 tsp. chopped fine 1 tablespoon garlic/ginger paste. coriander and chili powder. fry in oil. Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. Fry for 3-4 minutes. The potatoes should be sliced. Garnish with fresh corriander and sliced almonds and serve hot. 240.Provided by: www. Turmeric 1/4 tsp. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. and drain. and the tomatoes and cap . 239. Garlic 1/2 tsp. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Add these. Add ginger and garlic and fry for another minute. Sprinkle with turmeric. Chili Powder 1 1/2 tsp. minced 1 large tomato.gurt and salt. Potatoes 1 lb. 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.Org 238. Prick with fork.FoolzParadize. Add mustard and cumin seeds. Salt 1/4 tsp. and cook for 4-5 min. Beat the yogurt and blend into a smooth mixture. mix well. Cumin Seeds 1/2 tsp. Cooking time about 25 minutes and should be sufficient for 2-3 people. or 3 garlic cloves. Fry for sometime and then add curd and keep frying till it turns golden brown.utes. mashed 1 piece fresh ginger. size of walnut. cover and cook for about 10 minutes on low heat. continuously stirring.
Turmeric 1/2 tsp. Cauliflower 1/2 lb. thinly sliced 2 tomatoes. Serve at once. about 12-15 minutes. then stir in the peas. Remove with slotted spoon and set aside to drain on a paper towel. puree it in a blender and continue. pepper. Add the dry masala and bhoona 3 minutes more. Cut each in half. with constant stirring to avoid scorching. The bhoona technique means that the mixture is cooked over medium-high heat. Do not scorch. 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. the dish covered. Add the okra and stir-fry 2 minutes. 241. 4. stick Garlic 3 cloves 135 . Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. Add the tomatoes and bhoona * 1 minute. Add the garlic/ginger paste and bhoona 2 minutes. Garnish with the coriander and serve while hot. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. 242. Set aside. and a gravy created as the dish becomes liquified again. 2. Cover and steam over medium heat until tender.) Add 1/4 cup water. Serves 4-6 people. Set aside. In a wok or heavy skillet heat the oil and sauté onions until translucent. Ginger 1 in. In the remaining oil sauté the chopped onion until it begins to turn brown. Serves 4 to 6 people. Stir in the cashew paste. add salt.FoolzParadize. Prepare onions and tomatoes.Provided by: www. * Bhoona is a technique that is essential to Indian cooking. Add the paneer cubes and bhoona 2 minutes. and in a wok or heavy skillet fry them in hot oil until golden. until all liquids are reduced and the spices coat the meat like a paste. Butter 4 tbsp. About 1/2 cup of water can then be added.Org Prepare the cheese chunks. 3. 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. Add all spices except the garam masala and stir-fry 2 minutes. Red Chili Powder 1 tsp. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. (NOTE: If the sauce is lumpy at this stage.
Serve hot with rice. Keen frying for a few minutes. Keep aside. oil Salt to taste. Tomato puree 2 tbsp. Blend the daal mixture and coconut until the paste is fine. sambhar powder and the grated coconut. sambhar powder 1 tsp. Add salt to taste and about two cups of water. If using dry coconut. Stir in the tomato puree. curry leaves. Masala Preparation • • • Roast black pepper. Simmer on a slow fire till cooked. soak it in a little water. jaggery 2 tbsps. chana daal.FoolzParadize. 243. When it splutters add chopped onion. Ghee 2 tbsp. Add chillies when daal starts getting red. Melt butter and saute onion. Mix chopped tomato. MethodScrape and cut radish into round pieces. Coriander Seeds 2 tbsp. Add drained toovar dal and the radish slices. Put in the mustard. Season to taste with salt and fresh-ground pepper.Org White vinegar 2 tbsp. Method • • • Chop onion. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Red Chillies 4-5 Asafoetida(optional) 1 tsp. coriander. cubes. Chana Daal seeds 2 tbsp. and cauliflower into 1 in. and simmer for about 5 minutes. Fry till golden brown. cut green peppers. tomatoes. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. broccoli. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. and asafoetida. Add the spices and vinegar. Coconut (grated) 3 tbsp.Provided by: www. Heat oil in a kadai. 136 .
3 sprays.2 tablespoons Oil . Curry leaves .Provided by: www.a pea size lump or 1 teaspoon hing powder.1 teaspoon Fenugreek . - 1 cup (broken into small pieces and Dry coriander seeds .1/2 teaspoon (methi seeds) Hing .1 tablespoon Cumin seeds .FoolzParadize.Org 244. red chillies. 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. Remove 137 .1 cup Gram dhal . Mangalore Rasam Powder Ingredients: Red chillies tightly packed). cumin seeds. the hing and the fenugreek seeds till light brown in colour. Add coriander seeds. Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). Heat oil in a kadai and fry on a slow fire.
Tomatoes . This powder can be used for 2-3 months.1 teaspoon Black gram dhal .1 Mustard seeds .3 teaspoons p73 Sugar . Tamarind .Provided by: www.1/2 cup.1 Rasam Powder . and also provide fibre body).1/4 teaspoon Seasoning Ghee . * * * 245.2 teaspoon (optional) . Ingredients Tuvar dhal (thuvaram paruppu) .1 teaspoon Red Chilli . Salt .1-3/4 teaspoon Turmeric powder .FoolzParadize. Mangalore Rasam (serves 6). Use the chillies along with the stalks .lime size.2 Green chillies .1/2 teaspoon 138 .as the stalks also have the for potency the of the chillies.Org flame and allow to cool. Powder fine and bottle it.2-1/2 tsp.
till smell of tamarind disappears and the tomatoes are cooked. When mustard seeds splutter add hing powderthe seasoning over the rasam.when cold. Heat ghee in a pan. squeeze and strain out the liquid. add the mustard seeds. Add curry leaves and coriander leaves. powder tamarind in two cups of water for ten minutes. mash well. Add the mashed powder dhal. red chilli and black gram pour dhal. Remove from fire.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. the raw tomatoes (chopped) salt and sugar powder. Boil tamarind water with turmeric slit green chilli. and the rasam and boil for five minutes till slightly thick. Serve rasam hot with steaming rice and papads. * * * 139 .Provided by: www.FoolzParadize.
1 teaspoon Black gram dhal .1/4 teaspoon Green chillies .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes.Provided by: www.2 tablespoons Curry leaves . Soak tamarind in one cup of water.1-3/4 teaspoon .FoolzParadize.1-1/2 teaspoon (optional) Turmeric powder .2 teaspoons Sugar . Seasoning Oil .3 cups (like sambar onions.Org 246.lemon size Coriander leaves . chow-chow) Tamarind .1 tablespoon Rasam powder .1 Mustard seeds . 140 .2-4. white pumpkin.1 tablespoon Red chilli .3/4 cup Vegetables . When cold mash well.1/2 teaspoon Hing powder .2 teaspoon Salt . Sambar (serves 6) Ingredients Tuvar dhal .
coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.1/4 teaspoon Onion .3 cups (in flowerets) Peeled and cubed potatoes . * * * 247.4 tablespoons Coriander leaves . add coriander leaves. 141 . Cook vegetables threequarter cooked sugar.1 teaspoon Sugar . When the cummin seeds splutter add the onions. and When slit green chillies. Chana Daal seeds 2 tbsp. black gram dhal chilli. Add mashed p73 dhal.2 teaspoon Cummin seeds .2 Capsicum . Add in one and a half cups of add water.1 teaspoon Turmeric powder .2 cups Oil . add hing powder and pour the seasoning over the sambar. Serve sambar hot with rice and chips. fry a bit. Add the rasam powder. Cauliflower Curry (serves 6) Ingredients Cauliflower . and curry leaves. 248. Simmer Heat oil and red in a pan. When mustard seeds splutter.1 tablespoon Rasam powder . add salt.FoolzParadize.Org for five minutes.Provided by: www.1 Ginger . Cover and cook till the vegetables are cooked and the curry is dry. capsicum. add mustard seeds. green chillies and ginger into the hot oil and fry till the onion turns golden.1 teaspoon Salt . sugar and quarter cup of water. Remove and serve piping hot with rotis or rice. Add tomatoes and fry till it becomes mushy. salt tamarind water and simmer till raw smell disappears.1/4 teaspoon Hing powder . squeeze well and strain out juice. potatoes and turmeric powder.2 Green chillies . rasam powder tillthick.1 cm p73 Method:Chop all vegetables. Heat three tablespoons oil in a kadai. Add cauliflower. (Plain potato curry can also be made the same way). add the cummin seeds and hing powder. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp.
Provided by: www. chili powder OR green chili. ginger and soda. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Add chillies when daal starts getting red.FoolzParadize. 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 . Green Chili 1 Chili powder 1/2 tsp. coriander powder.Org Coriander Seeds 4 tbsp. Coconut (grated) 3 tbsp. salt. 249. If using dry coconut. Salt 1 tsp. Grind daals into a coarse paste. chana daal. Masala Preparation • • • Roast methi. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Ginger 1 tsp. and asafoetida. Oil 3 tbsp. Fry small spoonfuls of the mixt ure in hot oil. Add finely chopped onion. 250. Mix well and set aside for 4-5 minutes. Baking Soda 1/4 tsp. Method • • • • Soak urad daal and moong daal for 2-3 hours. Keep aside.
Make thin crepes. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat.FoolzParadize. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. Drop chopped green chillies and ginger into batter. maida. 252. drizzle the batter such that there is a latice work effect. 253. Leave covered in a large pot overnight. spray a non-stick pan lightly with oil and warm. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat.Org Method • • • • Mix rava. For the plain rava dosa leave out the onions. When ready to eat. Add salt. Grind separately to a smooth paste and mix in a large vessel with salt.8 hours. Salt to taste.peeled and sliced 1. A lot of holes is just the thing.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 .peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed.Provided by: www. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . wide spatula and flip it over. Method • • • Soak the rice and daal separately in slightly warm water for 2 .finely chopped 4 cloves garlic . Ferment for 12 hours.5 inch piece root ginger . Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. • 251. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Mix thoroughly (use blender if possible). Remove in a few minutes and make more. rice flour together into a thick batter adding little water at a time so no lumps are formed. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. preferably in nonstick pan.
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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
Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. Carrots medium sized .Provided by: www. mustard seeds .First put the cooking oil. Seasoning:fry in oil mustard. Chillies . Curd.1" piece.1 or 2. Add the Vegetables (except peas) and fry for some time. 262.1 1/2 tsp. 264. Rice Flour . keeping the stove at low heat. This dish can be eaten along with rice and chapathis. put small portions of it in oil. salt -to taste For the paste:coriander 2teaspoon.1 cup Method: Mix all the above ingredients and soak for about one hour. Cloves . 1/2 onion . Can) . Serve it with Coconut Chutney. Cumin seeds 1 spoon. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Cut th above into small pieces and grind finely.Salt to suit taste. Rice flour .3 Cups. If needed.Org 261. red chilli 10 numbers. Open it and mix the cooked pulav gently.This is good for appetizer. Maida Bonda Maida or All-purpose-flour -2cups. Curd : 1 Cup. channa dal 1/2 teaspoon. Ingredients: Coconut Milk (15 oz. ( Rice and Water should be in 1 : 11/2 proportion ).2.6 to 8. Toor dal -1cup. Cashews and Green Chillies to get a semi solid batter. Oil or butter . method:Cut the brinjal into 1 inch blocks. Mix roasted Rava. Oil for frying. allow to splutter add in palak paste .1 1/2 tsp. Boil in water and add all the above except toor dal. This dish will have to be made thick and brinjals should not be fully mashed.10.1. Also add coriander leaves and Kari veppu leaves. urud dal .14 to 15. salt . salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Recipe from Vanitha Thyagu. Coriander leaves . 2 dry red chillies . veg.2 cups.10 to 15. haldi powder 1/2 teaspoon.1 Cup. fenugreek 1 teaspoon. when oil heats add the cinnamon sticks and cloves. Stuff the brinjal with the ground paste.1 1/2 tsp. Beans .fry them intil they are golden brown. toor dal and coconut gratings and add to the main dish. Stuffed Brinjal Curry Split peas dal .2.7 to 8 stems. Now take a pan add oil then addsome cumin seeds . salt and fry for some more time. Take small balls and deep fry it in Oil. Grean Peas 1/4 cup. Garnish with few fresh coriander leaves 147 . green chillies . whole red peppers . Rava Bonda Rava . salt to taste. Cinnamon sticks . coconut shreddings can be added to the batter. turmeric powder 1/4 teaspoon. Finely chopped onions . Rice flour. 1/2 tsp turmeric . Palak Paneer Boil palak with 3 green chillies . cool and grind it .all t hese ingradients are to be fried dry and ground to a paste. Make the flame low and keep for 20 mints. Remove from the frying pan after the balls become golden in colour. Green Chilly 3pcs.Tamarind(imli)pulp -1 table spoon. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. Coconut Milk Pulav Masala : Ginger . 265. the dal has to be cooked separately and finally added to the main portion. 1 glass of milk and mix well. Then add the masala paste. Garlic gloves . 263. Let this mixture boil nicely. Heat oil in a fry pan and add the brinjals.10 tea spoons.Half cup.2 onions. Cashew Bits. Basmati Rice .See that it is not deep fried. salt . Rasavangi ingredients:Brinjal-big size 2nos. Sour curd . Serve hot.Then take some oil in a pan. Drain on a paper towel and add to the palak mixture . Now pour the Coconut milk and add water for the rest. 1/2 tsp ginger garlic paste .Close the pan with a lid and cook for 10 minutes. coriander seeds .2 nos. coconut gratings 3 tablespoon. Also add green peas and Coriander leaves and fry.FoolzParadize. Clean and Soak the rice in hot water for 10 to 15 mints. Finally add the rice and cover it.
Aavakkai (Mango pickle) sour mango pieces(medium sized). Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste. Add tamarind juice to this and bring it to boil.Pout 5 teaspoons of oil in a frypan.Add 1 tsp salt.Grind into a thick paste. fenugreek seeds. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. 272. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. 271.To 5 spoons of oil.1/2 spoon and mix well.1 cup turmeric powder. thin skin.little mix the above ingredients and add 3 cups of sesame oil. Fry with constant stirring.Add this to thick curd and keep it aside.fenugreek seeds.Store in refrigerator. 148 .When the mustard splatters. add mustard seeds.a pinch into a thick paste. 273. whole red peppers and turmeric poweder.(Preseve the juice while cutting). coconut pieces. fenugreek seeds. Tomato pickle Cut the tomatoes into large pieces. asafoetida. crystalline salt.6 Cut into medium pieces. sesame seeds . 274. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.4 spoons. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Ad d this to the poickle and mix. 270.This will taste great with curd rice. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Add salt and heat with constant stirring until the mixture becomes thick. 268. Ginger Pickle Grate ginger finely. Next day add 1/4 cup of sesame oil and leave it aside.each 1 spoon asafoetida .Add mustard seeds.Grind it in a blender to make it into a thick juice.1 cup salt .FoolzParadize. 269.Add red chilli powder.1 cup red chilli powder . Maavadu (Tender mango pickle) Grind mustard seeds. and add 1 cup of chopped leaves. Add salt. add fenugreek seed powder an asafoetida.1/4 spoon Slightly roast the above without oil and grind into fine powder. and asafoetida(perungayam). asafoetida .red chilli powder . fenugreek seed powder .a pinch.Store in refrigerator.4 spoons.Org 267. Lime pickle Fresh lime(large size.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. Cut into fine pieces. Curd Vadai Grind some grated coconut and green chillies into a thick paste. ripe) .Wash the tender mangoes and spread the ground paste on it.Provided by: www.When it splatters.Take oil and add mustard seeds.5 cups mustard seed powder .Add salt. Next day.a small piece of tamarind and salt.
Cut green chillies and ginger into fine pieces. 278.1 cup.add salt .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 2 tsp of ghee while serving. Then add 6 tsp grated coconut and fry lightly. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Turn over until golden brown in colour and it is fully cooked… 276. 1 teaspoon gram dal.Provided by: www. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. 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). 2-3 chopped green chillies. heat 6 tsp of oil and add 1/2 tsp mustard seeds. a pich of asafoetida. Aval uppuma Soak 200 g of aval in water for 1/2 hour. and roast lightly. Rawa Kichadi Vegetables . 1 tsp urud dal. Add 1 tsp salt. Rice Uppuma Rice rawa . Deep fry this in boining oil. Dal Vadai (Aama vadai) Soak 200 g of gram dal. carrots. Add a bunch of curry leaves. To this add 1 tsp cumin seeds. add 1 tsp urud dal.Take some ghee in a fry pan and add whole black peppers.Add the soaked dal to this mixture and grind coarsely. 281.Beans. Turn over both sides until fully cooked.FoolzParadize.Now add 3 cups water and when it comes to boil. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. In a pan. 3 whole red peppers and salt in a blender. VenPongal Mix rice and moong dal in the ratio 1:1. 280. add 1 tsp urud dal. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. 1/2 tsp whole black peppers. and cumun eeds. and asafoetida.Grind 3 green chillies. You can mix curd with soaked aval if you like. add 1/2 tsp mustard seeds.Org black whole peppers.Error! Bookmark not defined.3 cups . 6-8 tsp of urud dal for an hour.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it.Drop this carefuly into boiling oil and fry till it turns golden brown. 275.When it splatters. 279. Take 1 cup of rawa and lightly roast without oil to make it crisp. Deep fry in oil. Deep fry this in oil and turn over until the vada turns golden brown. Drain the water from the aval and add it to the pan and fry. Then drop them in boiling oil. and salt . onions Cut the vegetables into fine pieces. 1 tsp whole black peppers. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). When it pops. water . a bunch of curry leaves and mix well. 1/2 tsp cumin seeds and 1/4 tsp salt. Error! Bookmark not defined. 1 tsp gram dal. 3 hot green chillies(chopped). 282. Error! Bookmark not defined. To 1 volume of this add I volume of finely cut cabbage pieces .Add a pinch of asafoetida. On a plastic piece of paper place a ball of this and flatten it by hand.1/2 tsp.Add 3 times water and steam until it is overcooked. 3 red chillies.Heat 4 tsp of oil in a pan. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. 277.When the peppers burst add 149 .
squeeze into the form of long threads on a plate.4 cups. In a thick vessel. Morkkali rice flour . 283. but make the dosas more thick. When it is cokked on one side.Add some ghee while serving. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste. Add about 2 tsp of rava. turn over. or Error! Bookmark not defined. curry leaves and mix well. place a laddle of flour and spread on it(it should be thick than a normal dosa). Kaaradai Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram.. water . Heat the pan and spread a drop of oil on it. heat water to boil. use red whole peppers).Org chillie and ginger pieces and a pinch of turmeric powder. and add the roasted cowgram . Add ome splattered mustard seeds. using this preparation in the place of rice.1/2 Fenugreek seeds . add the rawa and stir into a paste.When it is almost cooked spread a teaspoon of Error! Bookmark not defined. Heat a dosa tawa and spread a tsp of oil over it.When they are cooked. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. Add a pinch of salt and stir well. curd. add 2 curd chillies(alternatively.2 Raw rice . Masala Dosai Par Boiled rice . coconut pieces(cut into very small pieces) and 1/2 tsp salt. over it.Provided by: www. Heat 2 tsp of oil add mustard seeds.FoolzParadize. Urud dal -1/2 cup.Then grind in a blender (with adding water in steps) into a very fine flour.Add this to cooked dal-rice.Add water and mix.2 tsp Soak the above in water for about 4 .When the pan is fully heated.2 cups. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil.1 cup Mix the above well. few cumin seeds.5 hours and grind into a fine flour. 284.Turn it over so that both sides are cooked well. and roll the dosai on both sides and move it to a plate.Add salt and keep it aside (to get sour)for 12 hours. add a tsp of oil all over its edge and remove when fully cooked. 285. place in idli plates and cook. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. Now the sevai is ready . Leave it for about 8 hours to become sour. when it splutters.little Rinse the above ingredients in water for about 2 -3 hours. fenugreek seeds .1 cup.To this add chopped green chillies... Flatten this flour ino round shape (the size of urud vadai). Make dosas as described in Error! Bookmark not defined. take some flour and spread it on the pan into a round shape. Using this flour in omappodi achu. Side dish -Error! Bookmark not defined. Let it be more thin than normal dosai.Place some Error! Bookmark not defined.Add salt.2 Urud Dal . salt to taste(about 1 tsp). For serving follow the procedure for Error! Bookmark not defined. Maida dosai Mix maida:rice four in the ratio 2:1. When it becomes hot enough. 286.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. Uthappam Par boiled rice . . 287. The same procedure can be followed with wheat flour instead of maida 150 . 1/4 tsp asafoetida. sour curd or buttermilk .
200 g.. Roast the cashews in ghee and add to the mixture. leave for 5 min.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.10 (powdered). cardomom .Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.1 kg. Rava dosai Slightly roast rawa in a dry pan. cardomom . 291. cardomom powder.Remove this from oil and drop into sugar syrup for 2 minutes and then remove. gram dal in the ratio 2:2:1. Also add a feww cardomoms and kalkandu and mix well. Kozhukkattai Outer cover: Rice flour .1 1/2 kg.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. Heat the ghee slightly until it melts and add it to the mix well. Cover and keep aside for 1/2 hour. cashewnut .Add water and steam in pressure cooker. ghee .1 1/2 kg. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. Heat the ghee slightly until it melts and add it to the mix well.FoolzParadize. Make into even sized balls with this flour. Sakkarai Pongal Take rice.50 g Roast rava in a dry pan and powder it.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. water 1 Heat water to boil. grated coconut in ghee and add this to the mixture and stir well. Allow to cool. cardomom powder.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.Org 288.200 g. Inner stuffing(Poornam): Mix 1 cup grated coconut. 1 cup powdered jaggery. 292. Add the liquid part of this juice (which will be at the top) to cooked mixture. curry leaves. Soak urud dal for 1/2 hour and grind it into a thin soft paste. 289.Then take even sized balls of this and shape it into a hollow hemisphere. Add chopped green chillies. Roast cashewnuts.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Rava laddu (Ravaalaadu) white rawa . cashewnut . moongdal.10 (powdered)..Roast some cashews and raisins in ghee and add it to the mix. raisins.1.To this add finely powdered sugsr.Add some extra ghee while serving. chopped onions. ghee .50 g Roast rava in a dry pan and powder it.Provided by: www. Wait until the mixture cools down to a temperature where the hand can withstand the heat. 293. Now make into even balls by pressing lightly with hand. Roast the cashews in ghee and add to the mixture. sugar . Rava laddu (Ravaalaadu) white rawa . Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Laddu Prepare Error! Bookmark not defined. 151 . Drop the boondis into the sugar syrup and mix well. 290.To this add finely powdered sugsr.1 kg. cumin seeds and make dosas as described in Error! Bookmark not defined. sugar . 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.
313. Peel skin and mash thepotatoes and keep them aside.spoonCooking oil for frying MethodMix maida. and make a nice dough similar to Chappati dough.spoon Mustard 1/2 t. make small balls and deep fry in oil. Add pepper. Make small balls and deep fry in oil. and curry leaves to this.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Make a batter with channa flour and little salt. Mix this well with the mashed potatoes. 309. hing. 312.green chilles. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. and roll them similar to chappati/puri's andcut them into small squares/dimonds. Add pepper.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. salt. Add chopped spinach and makes small balls and deep fry in oil. chilli powder. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. cashew.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. and add fresh lemon juice. and salt finely.spoonUrad dhall 1 t.Make small balls.FoolzParadize. 155 . 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.spoonGreen chillies 2 Coconut 2 t. 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. salt and the soaked dhall coarsely.spoonCooking Oil for frying Method Boil potatoes with turmeric.spoonGreen chillies 2 Coconut 2 t. 311. Grind ginger. uraddhall. Coat the balls in thisbatter. green chilles. mustard.spoonHing a small pinchSalt 1 t. and salt finely. coconut. Wet grind urad dhall. hing . curry leaves and ginger. and salt. green chilles. channa dhall. and curry leaves to this. and deep fry in oil.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour.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. hing.Provided by: www. Deep fry these small squares in oil. 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.spoonButter 2 t. 310. Fry in little oil.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Wet grind urad dhall. coconut.green chilles. Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t.spoonChanna dhall 1/2 t.Org 308.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Make small balls and deep fry in oil. hing . Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonCashew 1/2 cup choppedSalt 1 t. Roll small balls and keep them aside. and butter with little water.
and then turn over to the other side. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.Keep it overnight. Wait till the dosai turns brown. and put 1 t. Let it cook on this side for a few minutes. andput 1 t. maida.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. and then turn over to the other side. cumin seeds. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t.Add all the other ingredients except oil.Serve it hot with chutney.Grind the above coarsely with salt. Let it cook on this side for a few minutes.spoonHing 1/4 t. and make a fine batter.5 t.Keep it overnight so that this will ferment. and rice flour in water to make slightly watery batter.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. Wait till the addai turns brown.spoonCumin seeds 1/2 t. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.5 cupsDry ginger powder 1 t.spoonsSalt 1.Serve it hot with any chutney. and curry leaves in oil and ghee.Keep this batter in room temperature for atleast 20 minutes before making dosas. channa dhall. Grind the above coarsley and add hing and salt to this. and coconut with the melted jaggery.Fry pepper.spoonCooking oil for making addai Method Rinse and soak thuvar dhall. 319. Grind the two seperately.5 t. Coat a flat vessal with oil.Mix wheat flour.spoonPepper 1/2 t.5 t.Provided by: www.spoonsCooking Oil 1-2 t.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. Do not turn the dosa. and cream of rice together in 6 cups of water. aval and urad dhall in water for 1 hour. 156 . urad dhall.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.Org 314.spoon of ghee around it. 318.spoon Curry leaves Cooking Oil 6 t. 317.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.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. rice flour.spoonsCream of Rice 1. moong dhall.spoon of ghee around it. cardamon. rava. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.Wet grind the above with salt into a nice batter. Add dried ginger powder and mix everythingtogether.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 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.spoon of oil around it.spoonsGhee 2 t.spoon of oil around it. maida.spoonsCooking Oil for making dosas MethodRinse and soak rice. and put 1 t. Keep at roomtemperature for 12 hours.spoon per dosai MethodMix rava. to the above batter. Close the dosa with acover and let it cook for a few minutes. and mix them together with salt. before making idlis. andput 1 t. Addthis to the flour. 316.spoonSalt 1.spoon of oil around it.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.5 t. hing and red chillies. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. or with some jaggery.spoonCumin seeds 1 t.FoolzParadize. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. and put 1 t. 315.
orgrill it on the stove.spoonCilantro 1 bunch finely choppedSalt 1. Dry grind the above with 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. mash the eggplant and keep it aside. and mix it with the batter. washed & cut 1" lenght wiseUrad dhall 1 t. and add cumin seeds. 324. thuvar dhall.spoonPepper 1/2 t. pepper.spoon salt. and cover it 157 . then add urad dhall. Mix mashed eggplant.spoonSalt 3/4 t.Fry mustard.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.Fry the remaining onions in oil and keep them aside. Keepstirring until the rice flour gets cooked.spoonCorriander seeds 1. and let it cook for sometime.spoon MethodDry roast urad dhall. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. and green chilles.spoonMustard 1/4 t. usually takes about10 minutes. salt and little onion.spoonCurry leavesOil 2 t. Garnish with finely chopped cilantro. red chillies and hing. hing. vetha mulaka. hing.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. Peel the skin.Fry mustard in oil and wait till it splatters. andcurry leaves in oil.spoonsHing a small pinchTurmeric 1/4 t. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.Fry mustard.spoonSalt MethodCoat eggplant with little oil. red chillies. channa dhall. hing. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t.FoolzParadize. red chillies.spoonCooking oil 4 t.spoonChanna dhall 1 t. butter milk. salt and tamarind paste. and salt. Sprinkle little water. and then add the rice flour batter. fried ingredients to the tamarindwater. red chillies.spoonChanna dhall 1 t. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. Add 6 cups of water to the above and let it cook for sometime.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. 325. curry leaves.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. 321. channa dhall. and grind it into a powder and keep it aside.spoonRed chilli 4-5Mustard 1/4 t. cumin seeds.Provided by: www. andwait for a few minutes.Fry mustard.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. and add tamarind paste and salt to this.Grind the above with green chilles.spoonTamarind paste 1/4 t. and put a spoon full of onions onthe dosa and fold the dosa before serving. corriander seeds.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. and urad dhallin water for 1 hour.spoon MethodMake a batter with rice flour.spoonSalt 3/4 t.spoonMustard 1/4 t.5 t. and add the choppedeggplant to this. Finally add the ground methi powder. turmeric. and now add turmeric.spoon MethodDry roast methi.spoonHing a small pinchSalt 1 t.Heat oil and ghee in a pan. Wet grind the above coarsley with redchillies and salt. 322.spoonMethi 1/2 t.Org 320. ginger. green chillies. and curry leaves. Eggplant Podi Curry IngredientsEggplant 250 grams. andcurry leaves in oil. hing.Make them similar to addai's.Make the peserat like dosas. urad dhall.spoonsGhee 2 t.spoons MethodRinse and soak rice.Bring 1 cup of water to a boil.spoonUrad dhall 1 t. and either bake it in an oven. and hing in oil.5 t. channa dhall. urad dhall. Serve with corrianderchutney or onion chutney.spoonCurry leavesCooking Oil 4 t. Now add cream of rice and keep stiring until cream of rice gets cooked.spoonUrad dhall 1 t.spoonsSalt 1 t. 323.
channa dhall. 328. red chilli. urad dhall. hing.FoolzParadize. curry leaves.spoonsButter milk 1/4 cupCooking oil 2 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. curry leaves. red chillies.spoons of oil and then add the grated plantains. curry leaves. peeled. and ginger in 2 t.spoons ghee.spoonChanna dhall 1 t. curry leaves. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. and add this to the above pongal.spoon MethodCook rice. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoon MethodBoil plantains with turmeric and salt. tamamrind paste.Fry mustard.Peel skin and mash them and keep it aside. and the ground masala powder. Let it cook for 10 minutes.and then add the grated coconut to the above.spoonSalt 1/2 t. turmeric.spoonGinger a small piece finely choppedGhee 1/2 t.spoonsSalt 1 t. 330. turmeric.spoon (or to taste) MethodBoil plantains with turmeric and salt. Letthis cook for a few minutes and then garnish with cilantro. moong dhall. 327. finely chopped ginger.spoon (or to taste) MethodBoil potatoes with turmeric and salt. and let it cook for another 5-10 minutes. and dicedUrad dhall 1/2 t.Fry mustard. and sprinkle this on the plantain curry.spoonUrad dhall 1/4 t. Sprinkle water and let it cook for 10 minutes.spoonSalt 1 t. Now add the remaining salt. Mix it well andadd a few t.Wet grind cumin seeds. curry leaves. hing. Now add salt. peeled and dicedCumin seeds 1/2 t.Fry mustard. and now add the ground masala.Squeeze the butter milk out the soaked vazai thandu.spoonMustard 1/4 t.spoonSalt 1 t. cumin seeds. hing.spoonRed chilli 2Mustard 1/4 t.Fry cashews in 1 t.spoonMustard 1/4 t. and diced plantain in oil in a wok. red chillies. 329.Fry mustard. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. urad dhall.spoonMustard 1/4 t. 326.spoons of oil and then add the mashed potatoes. finely chopped ginger.spoonSalt 1 t.spoonHing a small pinchTurmeric 1/4 t. butter milk and salt togetherfor 15 minutes. Add little water to tamarind paste.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. lemon juice andsalt in 2 t. hing. channa dhall.Fry pepper.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. curry powder and mix it well. coconut and red chilles and keep it aside.spoon MethodFry mustard.spoon MethodSoak vazai thandu.Add salt and remaining ghee and mix everything well. Sprinkle water and let it cook for 5minutes.spoonSalt 1/2 t.spoonCumin seeds 1/2 t.spoonTamarind paste/extract 1/4 t. hing. Plantain Curry IngredientsPlantain 2-3 washed.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t.Provided by: www.spoon ghee and add to the above.spoonCurry leaves a fewOil 3-4 t. urad dhall. and addthe vazai thundu to the above pan. hing.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonHing a small pinchTurmeric 1/4 t. green chilli.spoon Mustard 1/4 t. turmeric. urad dhall.spoonChanna dhall 1 t. moong dhall and turmeric powder with extra water andkeep it aside. and ginger in oil. urad dhall.spoonCurry leaves a few Cooking oil 3 t.Org slightlyuntil the eggplant gets cooked.Peel skin and grate them and keep it aside. turmeric.spoons of cooking oil. and let it cook for a few more minutes. 158 . red chilliand diced plantain in oil in a wok.spoonRed chilli 2Curry powder 1 t. lemon juice andsalt in 2 t.
and almond paste for 10-15 minutes.Soak almonds in hot water for 1 hour.Soak almonds in hot water for 1 hour. Add the remaining milk. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.FoolzParadize. Add saffron.Boil evaporated milk.spoonsSaffron 1/4 t. and keep it aside. soked rava. and sugar into a nice dough.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk. 159 . and boil for 10-15 minutes. 332. Now add sugar and keep stirring.Soak rava in little water for 10 minutes. till the flavour comes out. and keep it aside. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture. Serve it cold/hot.Org 331. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. and kesar color to above and let it cool.Provided by: www. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Measure the amount of almond paste.Knead maida. Add the soaked saffron and serve it cold. and keep the same amount ofsugar aside. condensed milk.Cook the almond paste for 5-10 while stirring it constantly. using somecold after.