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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
............................................................................................................................... 212........... 211.......................................... 214.............................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry).............................................. 191.............................. 220.......................................................................131 Brown Gravy......................................................................................................................................... 229................................................................... 207................................. 205................................. 188...................................................................................................................... 224................. 189................. 193......................................................................................................................................................................................................... 206.................108 Vegetable Jhalfrazie ...................................... 203...................................................................................116 Instant Dhokla..................................114 Dahi Wada ..............................................................113 Red Beet Paratha.................................112 Dal Payasam..................................................................................................................106 Garam Masala .......................................129 Green Gravy......115 Rasmalai.................................................................................................... 187............................................................................................... 185......108 Malai Kofta............123 Lentil and Vegetable Broth....................................................................................................................125 RAJMA CURRY ................................................................................................................................ 192.....................................................................................127 Kofta Lajawab..........110 Rasmalai.......................................................................................................... 231....................... 234................................................................................................................118 Tamilian Kurma ....................... 228...................................................FoolzParadize.............................................................................................................................................................................................................................................124 Tum Yum Soup........................................................................................................................... 180......... 235............................ 209..................................................................................................................132 Raabdi............. 196.....................................................................120 Chakali......................................................................................................... 182...........................111 Sweet Shakarpara (Diamonds).......................................................121 Moong Soup With Paneer .............................................................................................................................................................. 218...................... 217..........111 Besan Ladoo................................................................... 213......................................................125 MALAI KOFTA CURRY................................................................119 Vegetable Korma ..........................................................................................................109 Navaratna Curry ......................................................................................................................................................................................................... 230....................................104 Dum Ka Karela ..........................................................................................................................................................................................................................................................................................................................................103 Bhakar Wadi.............Org 177....................................... 208...........118 Venn Pongal...............................................................104 Khatti Arvi Ka Saalan......................... 186.......................................................................................................................................................... 179............... 232........................................................................................................................ 223....................................................................... 225................................................................................................................... Baigan fry Recipe.....................................................................................103 Aloo Gobhi Methi Ka Tuk........................................................................................................ 201............................................................................................111 Cashewnut Barfi........................................... 195....................................................................................................................................... 233............117 Aloo Mutter....................................................................................................................100 Pulihora (Tamarind Rice)....................................................................................................................................................... 199....................... 194.............131 Besan Burfi .......................................................................................................................................................... 202.................................................................................................................... 181................................. 197.......... 222...........................................................................105 Dum Gobhi..... 198........................................ 221.......................................................................132 4 ...............................................................................................................................................122 Corn Soup with Vegetables.............. 210............Provided by: www..........................128 Beetroot Parathas ..............................................................................................................................................................124 Sweet Corn Soup ...121 Healthy Tomato soup...........................................................................................................................................................................................................................................113 Green Onion Bhurji...................................................................................128 Badshahi Baigan ...............107 Sarkarai Pongal............................................................................................................................................................................................. 215......................................................................129 Red Tomato Gravy............................................................................................................................................... 178.............................................................123 Hara Nariel Ka Shorba..99 Onion Rice .................................................................................................. 200.... 204..............................................................................109 Vegetable Kofta ..................126 Cheesy Sweet Jamuns....122 Green Peas Skin Soup............... 216..............................................................................................................................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)......................................................................................................................................................................................................................................................................................119 Mixed Vegetable Kofta in Tomato Curry .............102 Ravva Dosa ....................................................112 Dryfruit Halwa............................. 219.................................... 184..........................101 Masala Vada..................................123 Letil Soup.................................116 Matar Palak.......................................................................113 Mysore Bonda ......................98 Kozukkattai (Stuffed Rice Balls).................................................. 227............ 190.................................... 183...130 White Gravy ........ 226...........................
........................148 Tamarind pickle (Pulikkachal) .................................151 Sakkarai Pongal........ 276............................. 253.............147 Rava Bonda . 283............................................................................. 243.................................... 259....................................................................................................... 238..........................................................147 Coconut Milk Pulav..............................................149 Rawa Kichadi............. 239.............. 258......................148 Gonkura Thokku .................................................................................150 Maida dosai...................147 Maida Bonda.............................................................................................................151 Rava laddu (Ravaalaadu)..............FoolzParadize.................................................... 277.......................................................... 241......... 282...........................................................................................................................................................................................................................................148 Cabbage Vadai... 250......... 266.......................................................................................................................................................... 248...........................................................................................................................................................................151 Kozhukkattai.................................................................................................138 Sambar............................................................................................................... 257............................................................142 Didir Onion Rava Dosa..................................................................................149 Urud Vadai (Medhu vadai)............................................................. 247...........................................141 Vada ....................................................147 Stuffed Brinjal Curry............................................................................................................147 Tomato pickle ................... 261.........................147 Palak Paneer...................................................... 293....................................................................................148 Maavadu (Tender mango pickle).............150 Uthappam..............................................................................................................145 Indian Cream of Tomato Soup..................137 Mangalore Rasam.................................................................................................................................................................. 281......148 Curd Vadai............. 280.............................................................................................................................................................................. 271.........................................................................................Provided by: www..........143 Dosai.............................................................................146 Toll House Pan Cookie ................................. 240...................................................................................................................136 Mangalore Rasam Powder............................................................................................151 Jilebi........................................................................................................................................................................................................................ 275.......................................................................................................................................................................................... 278....................................... 286..... 263......................................................................................................................................................................................................................................... 255...........150 Masala Dosai......................................................................................................................................... 242............................................................................................................................................................................... 287............................................................................................. 291......... Ras Malai ...........................................................149 Sevai (Idiyappam) ...............................................................................146 Bengan ka bhurta.. 260.............................. 289....................................................................................148 Lime pickle .................................................................................................................................................................................................................................................................................................................................................................................................................................................. 269............135 Vegetable Jalfrasie .................146 Rasavangi ....................................................................................................................148 Aavakkai (Mango pickle)............................................... 256.149 VenPongal.........................................................................140 Cauliflower Curry .....134 Dum Aloo......................................................... 254....................................... 292...............................................146 Halwa .......................... 273............................... 268................................................. 290........................................................................ 294.......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 264.................................................................................................. 252.............................. 262....134 Bhindi Masala ............. 272.....................133 Dum Arvi............................149 Dal Vadai (Aama vadai) ......... 279...........133 Rasagulla.............................142 Didir Dosa...................................................................................................................149 Aval uppuma ........................................152 5 ...............................................................................143 Basic Curry Sauce......................................................................................................................................... 270......................................149 Mangalore bonda ................................................................................................................................................................................................... 245.........141 Sambar Masala................. 249......................................................................................................................... 284.......................................................Org 236............ 285.............................................................148 Ginger Pickle ................................... 251..........................................143 Biryani................................................151 Laddu......................................................................................................................................................................150 Morkkali...................... 244..................................................................................150 Rava dosai .....................................151 Poli ..... 288...................144 Double Ka Meetha (Bread Pudding)..............................................145 Kadhi.......................................................................................................................................................................................................................................................................134 Matar Paneer................................................................... 265................ 274..................... 267...................................................................................... 237....................................................................................................................... 246.........................................................................................................................................................................................................................................................................................................................................................................................................................135 Rasam Masala ............................................149 Rice Uppuma .
...................................................................................................... 301............. 309................................................................................................................................................................157 Peseret............................ 330..............................................................157 Tamarind Uppma .................................................152 Milk Appam.........................................156 Ordinary Adai................................................................................... 323....155 Kara Vadai.................................................................................................... 332............................. 311............................156 Rava Dosai....................................159 0.......................................................................................................................................................................Org 295........................................................ 314.....................................155 Bhonda ................................................................................................................ 313............. 305.............Provided by: www........................ 319........................................................................................................................................ 321......................................................................................................157 Eggplant Podi Curry .......................158 Plantain Curry.............................. 325.......................................................152 Panchamritham (fruit salad)................................................................................................................................................156 Thaval Adai................................................................................................158 Potato Podimas ........154 Cashew Kunuku ......................................................................................................... 326............................................. Somaasi............................................ 328................................ 318................................................................................................................................................................................152 Palak Paneer...................................159 Paal Poori (Sweet Poori)......................156 Kanjeepuram Idli..................................................................... 322.......................156 Vella (Jaggery) Dosai.155 Idli..................................................................................................................................................158 Venn Pongal................................................ 300.................... 315........................ 324....................... 302............................................154 Vermicilli Masala Vadai............................157 Moor Kali...153 Oatmeal Raisin Cookie .......................................................................................... 310.................................. 297.............................................................................................................................157 Plantain Puli Curry ...................................................................156 Aval Dosai.......................155 Spinach Vadai................................... 304................................................................................................. 303...... 327...............................158 Badam Kheer................................................................... 308.............................................................................................................................................................................................................................................................................................155 Thukada ............152 Sweet Adai.........................................................................................................................152 Sweet Puttu................................................................................................... 320.................................................................................................................................................................................... 312..154 Medhu Vadai............................................................................................................................................153 Kunuku.............................................. 299............................................. 317........................................................................................................................................................................................................................................ 329.................................................................................................................. 6 .............................................................................................................152 Paanagam............................................................................................... 316......................................... 296............................................................................................157 Eggplant Gotsu...............................................................................152 Chole.................................................................................... 298..........................................................................................................................................................................................................................155 Potato Bhonda ..158 Vazai Thandu Curry........................................................................................................ 331..........................................FoolzParadize............................................................................................................................ 306........................................................................................... 307...........................................................154 Madhur Vadai..
or hold under running water in a colander. When it resumes a boil sprinkle the flour and stir well. Add spinach and potatoes. Drain the potatoes.Org 1. lemon juice 1/2 tsp. red chilli powder 1 tsp. add green chilli and run for a minute. Put in a mixie. Serve hot with naan or parathas or even rice. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. boiled corn kernels or paneer chunks in the above dish. add very little water (just a sprinkle) and a pinch of salt. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. cinnamon-clove powder 1/4 tsp. onions and fry till very tender. Add all the dry masalas and fry till ghee separates. Cut the potatoes into big pieces. Gobi Manchurian INGREDIENTS: 7 . Add the tomato and further fry for two minutes. garam masala 1/2 tbsp. Note: You may use boiled peas. In the same hot ghee add the cumin seeds. ghee salt to taste METHOD: Put the washed spinach in a pan. 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. keep aside. Pour over the vegetable and mix gently. Boil for 2-3 minutes. do not make very smooth. Cool quickly.FoolzParadize. Heat ghee and fry potatoes till light brown. Add the ginger. Keep aside. Cover and boil over a high flame for 2 minutes.Provided by: www. butter 4 tbsp. wheat or other flour 1 tsp. Keep slightly coarse. instead of atoes. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp.
cauliflower clean and broken into big florettes. Make florettes as above and instead of adding water as above. Add florettes and soya sauce. add fried florettes. to which a tbsp. Add 1 tbsp. In the remaining oil. oil 1 1/2 cups water 1 tbsp.FoolzParadize.potato. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. of milk has been added. Make thin batter out of flour and 2 tbsp. cornflour on the florettes and stirfry for 2 minutes.carrot. add remaining ginger. capsicum. ladyfinger (okra) 100 gms. onion. Same procedure for veg. Stir fry for a minute. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. dry 3 tbsp.Org 1 medium. Add 1 1/2 cups water and bring to a boil. brinjal. ginger finely chopped 1 tsp. Fry as above and proceed as above. Gradually add to the gravy and stir continuously till it resumes boiling. adding 1/4 tsp. tomato. manchurian (with gravy or dry). small cabbage. but instead of using only cauliflower. Drain and pat dry on a clean cloth. Sindhi Saibhaji Ingredients: 1 each . garlic finely chopped 1/4 cup plain flour 3 tbsp. Variations: Dry manchurian can be made by omitting the gravy. 1 small bunch spring onoin finely chopped 2 tsp. Boil till the gravy becomes transparent. Dip the florettes in the batter one by one and deep fry in hot oil. spring onions and soya ce at this stage. Boil for two more minutes and remove. cornflour 1/4 tsp. french beans 8 . garlic and crushed red chilli and fry for a minute. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. cornflour to 1/4 cup water and dissolve well.cornflour. Sprinkle 1 tsp. red chilli powder 2 red chillies.Provided by: www. Serve hot with noodles or rice. Keep aside. Add the salt and spring onions. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. each of ginger and garlic and red chilli powder and salt to taste.
Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. add all the vegetables. dhania (coriander seed) powder 1 tsp. Add all masalas and mix. khatta (3 leaved) greens. Heat 1/2 tbsp. ghee 2 pinches asafoetida METHOD: Clean and wash dals. 1/2 bunch any other leafy greens. Cool the cooker. spinach and dals.FoolzParadize. oil 1/2 tbsp. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. wash and chop spinach and vegetables except tomato. open and handblend the contents. salt 1/2 tsp. coriander. 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 . red chilli powder 1 tsp. ghee add a pinch of asafoetida add to the mashed vegetable.Org 1/2 bunch each spinach. Clean. Place whole tomato on top.Provided by: www. Mix well. cover and pressurecook for 3 whistles. add enough water to cover the contents. Heat oil in a pressure cooker. Shahi Paneer Ingredients: 250 gms. paneer (cottge cheese) 3 tbsp. turmeric 3 tbsp.
covered. add gravy and other ingredients except milk and paneer. Add 1/2 cup water and cool. Add curd and cook for 5 minutes. Heat half the ghee. Boil to get a very thick gravy. Heat remaining ghee. Garnish with chopped coriander and grated paneer. turmeric powder 1/4 tsp. chopped coriander Method: Chop the paneer into 2" fingers. Making time: 45 minutes.Provided by: www. Add onion. 5. Makes for: 6 Shelf life: best fresh. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. Fry for 3-4 minutes. salt 1/2 tsp. Just before serving. dhania powder 1/4 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp.Org 1/4 cup beaten curd 1/2 tsp. add milk and paneer fingers and boil for 3-4 minutes.FoolzParadize. red chilli powder 1 tsp. Potato in Curd Gravy Ingredients: 3 medium. Blend in a mixie till smooth. green chilli and cardamom.ginger. Add tomatoes and cook for 7-8 minutes. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 . heat gravy. red chilli powder 1/2 tsp. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp.
each cumin.FoolzParadize.Org 1 tbsp. Heat oil. oil Method: Cut potatoes into big pieces. 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. wheat flour 1 tbsp. Add the masala mixture and fry for 2 minutes. 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. mustard seeds 1/4 tsp. add ginger-garlic. chilli and curry leaves. Mix all the dry masala in 1/4 cup water.Provided by: www. Serve hot with thin wheat chappaties and rice. Mash 3-4 pieces fine with hand. Add the remaining water and all the potato and flour. coriander chopped 1 tbsp. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Add the seeds (cumin and mustard). garlic grated 2 green chillies slit 1 tsp. Stir well. Keep both aside. each ginger. Making time: 30 minutes. Makes for: 5 Shelf life: Best fresh 6. When they splutter. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. ghee salt to taste 11 . Stir continuously after adding curd. coriander leaves chopped 1 1/4 cup water 1/2 tsp.
turmeric powder 1 tsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7. cashews and raisins and boil till the gravy is thick and the fat separates. grated ginger 1/4 tsp. white pepper powder.Provided by: www. Chop all the fruit fine. 2 1/2 tsp. add fruit. cashewnuts 3 tsp. add the wet masala and fry for 2 minutes.FoolzParadize. ghee Kofta: 50 gms. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. drain and keep aside. Add the dry masala and salt and fry 2 more minutes. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately.coriander and chopped cherries. milk 50 gms. Add the carrots and peas. khoya 12 . cream 75 gms.Org Dry Masala: 1 tsp. Add butter to ghee and heat. Garnish with grated cheese . Allow to thicken a bit. mix together curd and cream and add to gravy. khoya or paneer 150 ml. Serve hot with naan. Malai Kofta Ingredients: Gravy: 125 gms. nutmeg powder 1/2 tsp. sugar 2 tsp. roti or paratha. Heat ghee and fry cashews. khuskhus (poppyseeds) 1 tsp. cuminseeds 2 tsp.
Take a ping-pong ball sized dough in hand. Repeat for remaining dough. paneer 5 medium potatoes 20 gms. cum seeds in salt to taste Garnish: 1 tbsp. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Optional: You can deep fry the koftas also. Shelf life: Best fresh. grated cheese or paneer 1 tbsp. to a paste. Warm the koftas either in the oven or on the tava. nutmeg and cloves together.Provided by: www. Place 2-3 cashews and raisins in the centre and shape into a ball. Dry grind and keep aside. warm oil water to knead dough For filling: 2 potatoes large boiled. Flatten. chopped coriander Method: Koftas Boil the potatoes.Org 50 gms. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. mashed 1 onion finely chopped 13 . To serve place warm koftas in a casserole. coriander chopped 1/2 tsp. add powdered spices and fry for 2-3 seconds. Wet grind all the other ingredients. Serve hot with naan or parathas. Heat ghee in a skillet. Gravy: Roast the cinnamon. Mix together all the ingredients except raisins and cashews. ginger grated 1 tsp. Keep aside. peel and smash them.FoolzParadize. raisins 4-5 green chillies chopped fine 1/2 tsp. 8. peeled. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. except ghee. cardamom. Making time: 45 minutes. cashewnuts 20 gms. Garnish with grated cheese and chopped coriander. Makes: 10 koftas with gravy.
Masala Vada Ingredients 1 cup yellow gram (chana) dak 1/2 cup onion finely chopped 1/2 cup coriander finely chopped 1/2 cup dill leaves finely chopped 3-4 green chillies finely chopped 1/2 tsp. Stir fry for a minute. Make five to six. garam masala 1/2 tsp. Add coriander. Put in hot oil. saute till light brown. Stir fry for 2 minutes. Re-cover. round with some dough. Place a tbsp. Serve hot with green and tamarind chutneys (refer chutneys). Run a moist finger along diameter. kneading into soft pliable dough. coriander seeds cru shed 1 tsp. turmeric. turmeric powder 1/2 tsp. coriander seeds. oil. of filling in the cone and seal third side as above. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. keep aside for 15-20 minutes. deep fry on low to medium till light brown. salt and little water. Join and press together to make a cone. 14 . Do not fry on high.Mix well till crumbly. red chilli. add onion. garlic.Org 2 green chillies crushed 1/2 tsp. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. add ginger. garlic crushed 1 tbsp. or tomato sauce.) Shelflife: Bestfresh 9. Beat dough on worksurface and knead again. ginger crushed 1/2 tsp. Drain on rack or kitchen paper. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Stir further 2 minutes. For filling: Heat 3 tbsp. Keep aside. Add oil. Making time: 45 minutes Makes: 20 pieces (approx. lemon. Cover with moist cloth.FoolzParadize. or the samosas will turn out oily and soggy. Add more water little by little. salt. green chilli. Cool. Cut into two halves. To proceed: Make a thin 5" diam.Provided by: www. add potatoes. garam masala.
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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
ghee 1 tbsp. (2 whistles).Heat ghee in a pan. wash. Try using no water or as little as possible to make the chutney keep longer.Serve hot with makki ki roti.Heat oil in the pressure cooker direct. maize flour Method 1. 11. in a small mixie. add onion.Chop both greens. except oil and asafoetida . oil 1 clovette garlic Method: Put all the ingredients . 5.Garnish with cheese. 2. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. garlic. except cheese. green chillies. jaggery salt to taste 1 tsp. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. 7. 1 cup water. drain.Stir well and cook till oil separates. 6. saute till brown. 12.Add few pinches salt.FoolzParadize. each ginger & garlic grated 3 green chillies 1 tbsp. 8. 4. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. 18 . 9.Add both greens. stir. Heat the oil and add the asafoetida and put in the mixie.Org 1/2 tsp. Add water as and when required. garam masala 1 tbsp. stir.Mash well.Provided by: www. Note: Sev is a fried Indian snack made of gramflour. Run the mixie till a smooth chutney is obtained.Add ginger. 3.Add all other ingredients. oil 1/2 tsp. or paratha. 10. Store in a clean glass bottle.Pressure cook till done.
cashews and raisins. Rice . Serve hot in two cups with a spoon of ghee. Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. 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.k)and cook it seperately (in two different containers). Meanwhile cut coconut in very small pieces and fry in ghee. 17.Provided by: www. Fry cashew and raisins also separately. Grind dhaal in little water. 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. Thoroghly wash and keep it in cooker with the right water (lesser is o.1/2 cup.FoolzParadize. Then make vada shape and deep fry in oil. Milk Coconut cashew jaggery raisins (khish-mish .½ cup urad dhaal .¼ cup thoor dhaal . After we make the syrup strain it through tea strainer. Adai Rice . Add jaggery syrup and again cook till even it gets absorbed.1/2 cup.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15.¼ cup chana dhaal . powdered cardamon and cook again for a while. This is done because sometimes jagerry has mud and stones. Add fried coconut.¼ cup yellow moong dhaal . Sweet Pongal Ingredients (for two people) :Moong dhal . Break the jagerry and put in water (very little) and make a syrup. Add three big table spoons of ghee.dry grapes) cardamom ghee. 16.¼ cup red chillis 19 .
add 1/2 cup milk. cardamom powder few strands saffron 1/2 tbsp. while making the rest of the recipe. of the fried flours. never plas tic. prepare the syrup on a second burner. it is used in soaking pancake pancakes like malpua.Org salt Soak everything in water over night. a. Keep aside for 25-30 minutes to allow sugar to dissolve. If no thread is formed. curds 300 gms. because once the first thread forms. etc. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. add sugar and mix. Empty into a glass serving bowl. reheating the syrup too many times will alter the texture of the resulting sweet dish. Chill for 1-2 hours before serving. (6-7 hours).Put back to boil. 19. stirring occasionally. Keep aside. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. pressing with hand or spatula. it proceeds to thicken to the next stages very quickly. Beat well till sugar has fully dissolved into curd. it is time to strain.Check frequently. g. mohanthal. On further boiling two tars are obtained and this is used in sweets like burfis. This consistency is generally used in dipping sweets like. 18. Following are the steps shown to make sugar syrup (chashni) in the right way. e. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. etc. checking the consistency required as above. sugar 1/2 tsp. boondi. To save time. f. Rub saffron into 1 tbsp. d. then it is 3/4 tar (thread). Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on sweets like balushahi.FoolzParadize. Pass through a big holed strong strainer. milk till well broken and dissolved. surti ghari. b. h. Shrikhand Ingredients 1/2 kg. 20 . etc.Provided by: www.Always use a metal strainer or moist cloth to strain the hot syrup.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned.When the mixture comes to a boil. Boil some more and when 1 tar forms. Grind with little water. but there is stickiness in the syrup when tested. jalebi. gulabjamoon.When a thick scum is formed on the surface of syrup. Mix in cardamom powder and dissolved saffron and half nuts. etc. c. After this stage do no stir briskly and continuously or the sugar will recrystallise.Put both in a deep saucepan to boil. Make syrup side by side of making the recipe. imarti. top with remaining nut crush. Take into a bowl. This will avoid excess wastage of time and unnecessary cooling off. as the recipe demands.Use as required in the recipe.
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.Provided by: www. life all round and seal. 20. Keep aside. Take on serving plate.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. Pass through an almond grater little by little till all dal is grated. Mix well into dal. mango. Serve hot with dal or amti. Roast on warm griddle till golden brown. 21 . so as not to charr. Drain in a colander for 10-15 minutes. of ghee all over top. Place same sized ball of filling in centre. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. cardamom powder 150 gms.FoolzParadize. OR Shallow fry on griddle like a paratha for a better flavour. Take a morsel sized ball of dough. Mash jaggery till lumps break. plain flour 1 tbsp. channa (yellowgram) dal 300 gms. Puranpoli Ingredients 300gms. But this method will consume more ghee and therefore calories. add enough water to make a soft pliable dough. flour. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Reroll carefully to a 6" diameter round. Repeat other side. Note: The water drained from boiling dal is used to make the amti. Mix ghee. Apply a tsp. roll into a 4" round. add pulp at the stage of adding cardamom and saffron. ( a thin curry made using black masala. garam masala and some mashed dal. jaggery (molasses) 1 tsp.
Stir well and cook till soft lump forms. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Pour onto a greased surface or thali and roll to 1" thickness lightly. Use method as shown in introduction.) Shelflife: 2 weeks 22. 4. wrap individually into square pieces of thin plastic sheet.FoolzParadize. Bring syrup to 2 1/2 thread consistency. 2. Pour at once into the flour mixture.Provided by: www. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Heat ghee in a heavy saucepan.Warm coconut in heavy saucepan. stirring occasionally. cut into 1" squares. Keep aside to cool a little. Cool. cardamom seeds crushed coarsely 2 tsp. water ghee for greasing plate Method 1. 22 . Cool. Add flour mixture and roast on low till light golden.Spread in a greased plate. milk 1/2 tsp. pour in the syrup. sugar 150 ml. finely grated coconut 250 gms. 3. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. water and milk as shown in introduction. Beat well with a large fork till the mixture forms threadlike flakes. Making time: 45 minutes Makes: 20 pieces (approx. Prepare syrup simultaneously. Coconut Burfi Ingredients 250 gms. Make syrup out of sugar. Store in airtight container.Prepare syrup with sugar and water to 2 1/2 thread consistency.Org 21.
If using a mixie. 6.Add cardomom powder to syrup.Using either an imarti bottle (with nozzle) or cloth as shown in note. Till you come to the start. 4. 6. drain and serve. 23 .Soak urad dal overnight in plenty of water. water saffron colour 1/2 tsp. Place over a tumbler and pour in some batter. form imartis in the hot ghee. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23.Soak for 3-4 minutes. 10. Put water little by little.Provided by: www. Note: Use a flat bottomed frying pan. Lower flame and allow to crisp turning once.Make 1 tar sugar syrup as shown in introduction.Make 4-5 imartis at a time. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. make a buttonhole type hole in centre. If not available. Hold like a pouch and press out imartis like icing.FoolzParadize. ghee to fry Method 1. 11. beat the dal well by hand till fluffy after grinding. (2) Soak in syrup as required. make a ring first. drain and dip in hot syrup.Org 5.Remove from ghee. Grind to fine thick batter. depending on size of frying pan. More is weather is cold. 3. 8. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. Shape the imartis as follows. store in airtight container.Wash and drain. 5. 9. 2.Repeat for remaining batter. take a 12"x 12" thick cloth. cardomom ground 500 gms. then form small ringlets all along the ring. 7.Cut into squares. 12.Sprinkle cardamom powder (optional).Add colour and mix very well.Keep aside for 3 hours.
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. stirring continuously. Grease hands and take a chunk of the mixture and roll into a thick roll. on the sheet. Do not allow to stick to bottom. stirring continuously. constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. Spread some of the coconut on a butter paper sheet. 25. add the cashew (powdered) and elaichi Cooking. non-stick pan. It takes a while to cook Stir gently till a soft lump forms. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. 26. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. Cook on slow flame.Provided by: www. 24 . Once the sugar dissolves.FoolzParadize. cashew.Org 24. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Provided by: www. 28.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. apply silver foil and sprinkle the chopped nuts. stir continuously. Once the chenna settles sieve through muslin cloth. Boil till thick. Heat ghee in a heavy pan. Set in a tray. Add ghee. Add the chenna and boil till the mixture thickens. stirring continuously.FoolzParadize. Carefully pour hot milk and stir. Do not knead. press out excess water. Once it starts thickening. 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. After a while it should turn a light brown and aromatic. decorated with a chopped almond or pista. stirring continously and gently till ghee begins to separate. stirring all the while till softly thickens in a lump. When thickens. elaichi. 25 . wash and grind to fine paste. Serve hot. 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. add the sugar and cook. Put the remaining milk in a heavy pan and boil to half. Add the sugar and continue to cook. take in a plate and press down. stirring occassionally. 27. Add paste and cook on first high then slow flame. saffron and colour. Use a long-handled spatula as the mixture tends to splatter. stirring continuosly. Add sugar and cook further till thickens. Decorate with chopped nuts and serve hot.
When slightly thick add khoya and cook. stirring continuously. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . Add milk and boil in heavy saucepan.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend.Provided by: www. decorated with a chopped almond or pista. 31. Add sugar and cook further till thickens. Serve hot. Add ghee. Boil till thick. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Once it starts thickening. saffron and colour. 30. Cook on low turning continuously till ghee oozes. 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. Garnish with almond or walnut in centre of the halwa.FoolzParadize.Org 29.1/3 cup sugar 150 gms khoya or milk powder made paste. elaichi. stirring occassionally. 2 . stir continuously. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . Add sugar and ghee.
Heat the ghee in a heavy kadai (vessel) and add dal. As the syrup boils the scum will rise. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. Further boil till the syrup become sticky between the fingers. Once sugar dissolve add a few tblsp. Put sugar and water in a pan and put to boil.Provided by: www. Method Soak the dal for 5-6 hours. Once the dal stops sticking to the vessel. Serve hot especially on a cold day. not allowing hand to be scalded. Keep stirring rigorously to avoid burning. add elaichi and dissolved saffron. Use as little water as possible. Pour the hot syrup. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Cook slowly till all water is absorbed. Decorate with chopped nuts 33. (One thread should fall when poured from a tilted spoon) keep aside. Wash and remove the skins well. Decorate with chopped dry fruit. Grind dal fine either in a stone grinder or electric grinder or mixie. 32. stir gradually till golden brown. of milk. Atte ka seera 2 tbsp. Remove with a strain. and ghee begins to separate. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown.Org elaichi powder water about 250 ml.FoolzParadize. wheat flour 2 1/2 tbsp. Stir very carefully.
Strain the milk through a muslin cloth. saffron and colour.Provided by: www. Add cardomom powder. Remove the cream layer. stir continuously. Once it starts thickening. Stir for 3-4 minutes. Serve hot. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Shelf life : 15 days 35. Cool the milk for a couple of hours. Wet hand with milk and shape the mixture in ladoos. elaichi. When the rava turns light brown add the sugar.FoolzParadize. Stir continuously. Mix well. Add ghee. Add rava and cook on low heat. Meanwhile heat the sugar and water in a wide sauce pan.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Keep aside cool for some time. Boil till thick. 28 . decorated with a chopped almond or pista. coconut flakes and saffron. Stir slowly till the milk is fully curdled. stirring occassionally. Add sugar and cook further till thickens. Add the citric acid dissolved in some water. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Keep as it is for 5 minutes. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Bring to a boil. Add half the milk. Wash the chenna in the cloth under cold running water. Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. Reheat the milk and bring to a boil. Rossogolla Ingredients: 1 litre milk 1/2 tsp. 34. Serves: 12 helpings Time required: 1/2 hr.
Mix well . cardamom powder 29 . Khoya is available in most Indian sweetmeat stores anywhere. Shelf Life: 15 days (refrigerated) 37. Making at home consumes time but isn't that difficult. Boil till a soft lump is formed. Press into the cookie mould . Make twelve equal sized balls of the dough. Boil milk on high flame in a large heavy saucepan till water evaporates .Org Press out the excess water and remove in a wide plate. powdered sugar 1 tsp. Stir continuously while cooking. Mix together in a skillet . Serves: 36 pieces Time required: 1/2 hr. Press 2-3 slices of pista on the centre . Add cardamom powder & colour .Provided by: www. OR Substitute with 1 tin (400 gms. Take a small fistful of mixture . Powder sugar . khoya (mawa) 300 gms. Add essence and chill for at least 4 to 5 hours. leaving a soft lump. Form a ball .FoolzParadize. Lessen sugar by 1/2. Take off from heat and cool them to room temperature. Repeat for remaining mixture . Let them into the boiling water. Boil for 13 to 15 minutes. Cover with a perforated lid. Note on khoya.) condensed milk and 1 cup milk. Gently knead into a soft dough by passing between fingers. Heat on low flame . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Cook till mixture thickens . It should form a very soft lump . Turn out carefully . Mava Burfi Ingredients: 500 gms khoya 300 gms. Serves: 6 helpings Time required: 1/2 hour. Cool for 10 minutes . Stir frequently while cooking. Pedhas INGREDIENTS 500 gms. stiring continously . 36. cardamom powder cookie mould Method: Grate khoya .
7. yellow colour Method 1.FoolzParadize. khoya 125 gms. Make incisions with knife to cut in the desired size and shape.Provided by: www.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. stirring continously. Serves: 25 helpings Time required:1/2 hr. 5. Note: Burfi is usually cut into 1 1/2 inch squares. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Continue as for mavaburfee. Mix in tne sugar. Cook on slow flame. 39. Cool a little. Cook till the mixture is a very soft lump. plain flour 30 . Gulab Jamoon Ingredients 500 gms. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. 4. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms.Add essence and remove from flame.Add condensed milk and cook on slow flame.Mix well.Cool. Make ladoos.Cook till thick and sides leave.Org 2 sheets silver foil (edible) Method: Mash khoya . 3. Variation: To make chocolate mava burfi: Follow till * as above. Spread on the working board silver foil carefully and evenly. Shelf life: 10 days 38. Put into a heavy saucepan. 6.Sprinkle powdered elaichi and decorate. Roll both parts separately. chocolate colour. Place the chocolate on the mava layer.Pour on plate. 8. stirring continuously. Roll lightly. 2.Mash paneer.
Let in some of the jamoons. sugar ghee to deep fry Method 1. while dropping from a spoon it falls in a thin single thread. 2. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 . Shelf life :2-3 days. Serves: 25-30 helpings Time required: 1 hr.FoolzParadize.Take the sugar in a heavy pan and add water to just cover the sugar. 3.Repeat for all the balls. Makes about 25-30.Boil and add a tbsp. Use as much milk as required for kneading. Take off fire and cool a little. 8.Crumble the khoya. 2. 4.The syrup is done when . 9.Heat the ghee very well.Provided by: www. plain flour 1 tbsp. 7.When they rise up put back on fire and fry till medium brown. Drain and transfer to a glass bowl. khoya 50 gms milk powder 1/2 tsp.Org 1/4 tsp.nutmeg-cardomom -cinnamon powder For cover: 250 gms. of milk to separate the dirt.Remove from ghee and put in the syrup. Sieve in the flour and soda together.Microwave lightly or warn over boiling water before serving. baking soda 1/4 cup milk 1/4 tsp. Strain and boil again. When done pour the remaining syrup over the jamoons. 6. Sweet Kachori Ingredients: For filling: 200 gms. cornflour 30 gms. To make the syrup: 1. Soak for 10 minutes.Make balls of even size. cardomom powder 1 pinch saffron strands 250 gms. ghee For syrup: 250 gms.Mix well to form a soft dough. (1 week refrigerated) 40.Mix in the cardomom powder and crushed saffron. 3. 5.
diameter). Crush and add the saffron. 10. 6. 3.Prick on both sides with a fork. 8.When slightly cool. 9.Org Method 1.Make 5 to 6 such kachoris.Add enough water to make a soft pliable dough. 6. 9. except oil to deep fry.Drain and cool completely before storing. Keep aside. 2cm.Allow to stand for half hour before serving. 7.Make a well in the centre.Strain. 11. of milk to clear the syrup. add all other ingredients. red chilli powder 1/2 tsp. of syrup and roll kachori around to let the syrup spread.Make 15 to 16 flattish balls of the mixture. oil salt to taste oil to deep fry Method 1. Using water knead to a pliable dough. place one mixture ball in the centre. Time required:2 hr. 4. 32 .Deep fry in hot oil till a light browning appears. 5. 5. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required . Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp. make a hole in the centre of each (approx. 2.Mix ingredients for filling. 12.Divide dough to make small (4" diameter) thin rounds.Boil sugar and water adding a tbsp. Keep aside 4. 8. Serves:15 helpings . Shelf life: 10 days .Mix them well in the flour.Cover with a wet cloth.Repeat for remaining kachoris. cumin seeds 1 tbsp.Allow to dry on a clean cloth for 25-30 minutes. 13. 14. coriander very finely chopped 1 tbsp.Pour about half tbsp.Pull up all the sides to seal the mixture and press in centre.Divide dough also into 15 to 16 parts. 10. 41.Mix both flours together.Provided by: www.FoolzParadize. The mixture should be soft and crumbly. turning once.Boil till the syrup is slightly sticky between the fingers.Roll one part into a puri. 7.Mix ingredients for cover. 3. heat ghee and fry on low flame till light brown. 2. 15. omam seeds (ajwain) 1/2 tsp.Do not over fry.
2. 3. 3.Deep fry in hot ghee over slow flame till light golden brown. 7. sugar and ghee together till sugar dissolves. Makes: 2 1/2 cups.Roll into chappatis 1/3" thick. dry containers. 4.Break into approx. 20 parts. 8. Keep aside on a dry cloth for 1 hour. 4.Cut with a cookie cutter or knife into small diamond shapes. 2. 9.The dough should be stiff but pliable. 5.Store in clean. 6.Divide dough into 4 parts.Lift with spatula and loosen. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.Knead the flour with the jaggery water.Strain and cool a bit. 7.Warm the water. 6.Provided by: www. 43.Org Making time: 30 minutes Makes: 25-30 pieces 42.Knead each with palm and roll into 4" rounds.FoolzParadize.Heat the water and jaggery till all of it dissolves in the water.Drain well and keep aside till cool. 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.Add maida and knead into a soft pliable dough. 33 . ghee ghee to deep fry Method 1. cardamom powder 1 tbsp. 5. Making time: 45 minutes.Mix the cardamom powder and ghee in the flour.
Deep fry in hot ghee on low flame till light golden in colour. poppy seeds (khuskhus) 1 tsp. 2.Roast coconut flakes lightly. Note: You may use a karanjia mould for filling them if available.Make many tiny slits with knife or fork on each on both sides. cardamon powder 1 tbsp.Make all in t he same way. 3. 6. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp.Drain and cool completely before storing. Cool.Keep them aside on a clean cloth for an hour or so to dry a bit. 5. For filling : 1. 3. 3.Keep aside. Making time: 45 minutes Makes: 20-25 pieces 44. Making time: 1 hour.Place 1 tsp.Store in airtight container after cooling completely.Add enough water to make soft pliable dough. 7.Mix all other ingredients.Provided by: www. filling in one half of round . 4. 5. 10.The khajas will become crisper and harder as they cool. 1.Fold over the other half.Mix flour and ghee well. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. sealing in the mixture.Cool and break in fine crumbs with fingers. 34 . 8. 2.Check for sweetness.Dry on clean cloth for 30 minutes.Org 8.Deep fry in hot ghee on low till light brown on both sides. 2. 4.Roast khoya to a light pink by stirring continuously over low heat. 9.Drain and cool for a while. not too thin not too thick . crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1. 13.Make small (4 ") rounds. 11.Seal edges by twisting or pressing together . 12.FoolzParadize.
of milk to bring up the scum.Boil the sugar and water together. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. 5.Org Makes: 13 to 15 pieces.Remove scum and boil liquid till the syrup is sticky between the fingers. 46.Spread on a wide plate. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. Making time: 30 minutes. 4.Provided by: www.FoolzParadize.Drain and put into the syrup. almonds and mix gently. 6. Keep for 3-4 minutes before draining from the syrup.Make batter with gram flour. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.Store in airtight container. Makes: 3 cups approx. hold perforated spoon a little above the hot ghee. 10.Heat ghee. which should not be too thin. add cardamom powder. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. 12. A little practice and it is very easy. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. Add plenty of water and methi seeds. 2. but keep warm for use. ghee or oil as preferred water for grinding Method Wash the rices and dal together. 11. 35 . 9.Cool completely and loosen the boondi with finger till each droplet separates. pour some batter on the spoon.Pour back remaining batter and wipe spoon. Add a tbsp.Stir the boondis in the ghee gently and fry till crisp but not brown. 13.Keep aide. 8. 7. 45. 3.The batter should evenly coat the back of a spoon when dipped i n it.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. 48. Rawa -like grains should be felt in the batter. Grind to a paste. spread with the back of the spoon to a thin round. not too crisp. Keep aside in a warm place for 8-10 hours. Lift with a spatula as for basic dosa.Provided by: www. Put some oil (1/2 tsp. Remove with spatula when crisp. channa.30 minutes. Spread by gently rotating the griddle. Heat griddle and pour 1 large spoon of batter on it. Add more buttermilk if necessary. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. Pour a spoonful of batter in the centre. oil 1/8 tsp. oil to shallow fry Serve hot with onion and/or coconut chutneys. Add to the batter.) over dosa. Pour a tsp. add more water if required. udad dal 2 tbsp. foldable. curds 36 . Texture: Thin with polka sized holes. of ghee or oil over it. The batter should be relatively thin. 47. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Serve hot with chutney and / or sambar. salt to taste Keep aside for 20 .12 thin dosas Shelflife: Fresh only. Rewash the rice by draining the water 2-3 times. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Makes: 10 . Add soda bicarb and salt and mix well.FoolzParadize. Beat the curds well.Org Allow to soak for 7-8 hours or overnight. ginger grated Roll the dosa in a three-fold cylinder. Heat the iron griddle or non-stick tawa well.
of ghee or oil over it. Beat the curds well. Heat griddle. pour batter and make as for plain dosas. masala in the centre. Place a tbsp. 37 . Fold into triangle to cover masala. 49. Mix well till fluffy and light. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. Add plenty of water and methi seeds. Serve hot with chutney. 1/4 cup white udad dal. Masala Dosa Ingredients: 1 cup plain rice.Provided by: www. Soak in plenty of water and keep aside for 5-6 hours. 10-12 tsps. Spread chutney spread over dosa. Pour a spoonful of batter in the centre. Allow to soak for 7-8 hours or overnight. foldable but crisp. Heat the iron griddle or non-stick tawa well. Add the curds. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Texture: Light and thin. Grind to a paste. soda bicsarb 2 tbsp. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Pour a tsp.FoolzParadize. ghee or oil as preferred water for grinding Method: Wash the rices and dal together. Rewash the rice by draining the water 2-3 times.Org 1/2 tsp. salt. Keep aside for 3-4 hours before making dosas. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. add more water if required. soda and oil. Make thin or thick as desired. 1 cup parboiled rice.Mix both batters. 1/2 tsp. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. Add to the batter. Keep aside in a warm place for 8-10 hours. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. spread with the back of the spoon to a thin round.
Fry till tender.Org Remove with spatula when crisp. Add chillies and onions. garlic crushed 1 lemon (juice extracted) 2 tbsp. Use very little water. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. coriander. oil. cumin seeds 38 . tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. Heat oil. chopped coriander 8-10 cashews halved 1/2 tsp. each udad dal. 50. Add turmeric.FoolzParadize. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. ginger grated 1 tsp. ghee 1 tsp. turmeric salt to taste Chop potatoes coarsely. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. 1 tbsp. seeds and splutter. Serve hot with chutney and/or sambar. add cashews and brown lightly. Chop green chillies. cumin & mustard seeds 2 tbsp. sugar 1 tsp. potatoes. salt. Add dal. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. chopped coriander 1 tsp.Provided by: www. oil 1/4 tsp. Mix well. 51.
Cool about 5 tbsp.30 mins (excluding pressure cooking) Serves . teapouch and bay leaves. Add cumin seeds to splutter. washed channa in a cooked with enough water. or wet again. Add the chillies and cinnamon-clove powder. Serve hot with hot channa and slices of onions and lemon. Keep aside. Keep aside for 5-6 hours. Make sure the cloth does not dry up. fry further 3-4 minutes. Squeeze lemon over channa. Knead dough again. curds 2 tbsp. 6-7 whistles). (approx. Add chopped coriander and pour hot over the channa.clove powder. Repeat for all. Add enough milk to knead into a soft pliable dough. Add ginger-garlic and fry for a minute. each cinnamon . onion and fry till tender. red chilli powder 1/2 tsp. 1 onion. Take fistful of dough. salt and soda. Cover with a wet cloth. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Take in serving dish.5 39 . Add channa-paste. Fry in hot oil.Org Dry masalas :1 tsp. turmeric powder 1/4 tsp. Heat ghee in a small sauce pan. Turning only once. Add and mix in curds and oil. Stir and bring to boil. Add chopped tomatoes. Till very light golden in colour. Simmer for 7-8 minutes till gravy thickens. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp.Provided by: www.FoolzParadize. Add all dry masala except cinnamon-clove powder. Heat oil in a large skillet. Chop remaining tomatoes and onions fine. Roll into 1/4" thick 5" diameter round. In a mixie. Pressure cook till done. Method for Channa Put the soaked. coriander. blend together 1/2 tomato. channa for grinding. butter or oil 1/2 tsp. each garam masala. Making time :. cooled channa and 1/2 tbsp. Stir in seasoning gently. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour.
sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. chilli powder. potota. carrots. pressure cooking time) Serve : 4 (2 pavs each) 53. Add lemon juice. Making time : 30 mins. a piece of lemon and chopped onion. butter 2 tsp. in between. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. To Garnish 1 tbsp. (To open like a book). Add ginger-garlice. each ginger grated. pavbhaji masala 1 1/2 tsp. bottle gourds. Heat butter in a pan. turmeric. Vegetable Pie 40 . Mash them coarsely after draining.) 1/2 cup shelled peas 2 tbsp. Bring to boil. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. beans. Fry for 2-3 minutes till very soft. Simmer till gravy is thick. stirring and mashing pieces with masala. (excl. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done.Provided by: www. capsicum. tomatoes. Garnish with chopped coriander and a block of butter. For Pavs Slit pavs horizontally leaving one edge attached. garlic crushed juice of 1/2 lemon. etc. turmeric powder 1/2 tsp. Add pavbhaji masala . chilli powder 1/4 tsp. sugar and fry further 2-3 minutes.FoolzParadize. cauliflower.Org 52. onion. Serve hot with bhaji. stir. salt. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
. or till light brown. Add chilled butter. ginger. Cook for 4-5 mins. Sprinkle chilled water over it. Place over a greased pie plate. add the grated vegetables and chillies. Roll dough into 4" thick round. Keep aside. cream 1 tsp. Heat oil in a skillet. Chope and boil other vegetables. cauliflower etc. Stirring occasionally. Mix with fork till mixture is crumbly.FoolzParadize. Do not over knead. Filling Grate tomato. with light hand mix the dough into a lump. carrot. in pre-heated oven. spinach. onion. red chilli powder 1/2 tsp.Org Ingredients 2 cups plain flour (maida) 100 gms. corn flour salt to taste Method Sieve together flour and salt. in a plastic bag. Pour cream all over. Cook till the water evaporates and curry is thick. Sprinkle a little cornflour over the crust. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. curry masala (or garam masala) 1 tbsp.Provided by: www. peas. Quickly. Bake for 8-10 mins. Add all other ingredients except cream. Bake in a pre-heated o ven for 12 mins. chilled butter 1/2 tsp. Pour and spread the filling in the shell. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. beans. potatoes. oil 1/2 tsp. Prick with a fork all over. Finely chop green chillies. Slice and serve warm. 54. Chill dough for 15 mins.
42 . add seeds and then potatoes. Stir for 2-3 minutes. Sprinkle a few drops water if too dry. heat oil. Take off fire.Provided by: www. Mix very well. Drain water sprinkle a handful of clear water and keep aside. Spoon into individual bowls.optional 1 tsp hot green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (used for bhel or panipuri optional) crushed Method Just before serving. and all ingredients except 1/4 the coriander and sev. Return to low flame till hot. Adjust taste and salt. Mix well.optional 1 tsp roasted peanuts -. Stir gently every now and then. After 15 minutes loosen the poha gently. Transfer to serving dish and garnish with coriander and coconut. Stir and fry onions till tender. Wash poha till clean. 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 -. Add onion. Add poha and all other ingredients. In a heavy saucepan. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. and break lumps with fingers. 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. In a large mixing bowl. Serve hot with freshly brewed coffee. Sprinkle some sev and coriander to garnish. add puffed rice. Serve immediately.FoolzParadize. chillies and curry leaves. Save some coconut and coriander leaves for garnishing. Adjust salt and lime as per taste.
Add butter curds. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).bicarb) warm milk for kneading.Org 56. Knead dough lightly. When does is like course crumbs. 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 . It will fall off when done. Heat griddle (tawa) place on tawa and dry one side. Break of piece. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. 57. the size of a medium potato and roll into a thick triangle. Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over gas flame (or if available a barb.6 hours. Roll to a thickish roti (4-5 mm thick). Serve hot with desired vegetables. Knead slightly stiff dough cover and keep for 2 hours. add milk a little at a time. using dry dough if required. Place on a pre-warmed griddle (tawa).Provided by: www. oil and crumble with fingers. 58. Cover with wet muslin cloth. Wet upper side with water and invert.que coalfire).FoolzParadize. Serve hot with a blob of butter on it. Take naan sized dough and make a ball. till a soft pliable dough is formed. 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 . Cover with another plate and keep aside for 5 . METHOD Sieve together dry ingredients into a large rimmed plate.
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. Roast on griddle (tawa) as for phulka.Place in the refrigerator for 30 minutes. Note: If you have trouble keep the rolls in place when raw. adding all above ingredients. feels difficult. Remove toothpicks before baking. grated cheese Method 1. Or after brown spots appear place direct on gas flame and puff. Phulka also may be done similarly if puffing with cloth. crushed red chilli salt to taste 1 tbsp.Apply on all slices generously. Break off bits and make small potato sized balls. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. 8. 7. 59. Roll to 3-4 mm thickness. 9.Roll one slice tightly from end to end.Serve hot with ketchup.Brush all over with a bit of butter. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp.Coat the roll with grated cheese by rolling in it.FoolzParadize. 10.Mix the salt. with help of tongs. 3. Cover rolls with a moist cloth.Roll the bread flat with the help of a rolling pin. cover with wet cloth. garlic in the butter.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. 6. chilli. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. secure them with toothpicks before placing in the fridge. 2.Repeat for all slices.Provided by: www. 4. 5. butter softened 2 flakes garlic crushed 1/2 tsp. Simple Potato Cake Ingredients 3 large potatoes 44 .
lemon juice 2 cloves 1" piece cinnamon 2 tbsp.Arrange potatoes to cover the pan. Level to cover all the potatoes. salt and simmer on low till bottom is golden brown. 13. peas.Add vegetables except tomatoes.FoolzParadize. crumbs. beans. plain flour Method 1. 8.Do not peel potatoes. 3. 12. etc. on bottom of pan. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. red chilli powder salt to taste 1 tsp.Pour the mixture all over evenly. coconut.Meanwhile mix cheese.If mixture feels thin.Serve hot and crisp. 6. Making time: 40 minutes 61. sesame seeds 1/2 tsp. add seeds.Provided by: www. 4.) 1 tomato sliced 1/2 coconut grated 1/2 tsp.Heat a thick nonstick pan about 5" diameter. potato. butter Method 1. 45 . garlic and paste. 5. 14.Blend together. 10.Let in the remaining butter around the edges to seep down. milk.Stir fry for 3-4 minutes. instead if roasting. mustard seeds 1/2 tsp. 9. 15. Slice into thin rounds or grate coarsely. Top with capsicum. cloves in mixie. Apply 1 tsp.Add ginger. cinnamon. 11. Variation: Bake the same if desired.Flip on serving plate and make sections with a knife. and roast the other side. 6. chillies. boiled (use carrot. 2.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. allow to splutter. sesame seeds.Flip over very carefully with a wide sharp spatula.The potatoes will turn out best if boiled and refrigerated overnight before using. 5.Deseed capsicum and slice into thin rounds 4. 3. keep stock aside. 7.Heat butter. garlic crushed 3 green chillies 1 tbsp. 2.Sprinkle fresh ground pepper.Drain the boiled vegetables. add some more bread crumbs. cauliflower.Add salt to taste. flour and chilli. each cumin. ginger grated 1/2 tsp.Let other side become golden brown too.
FoolzParadize. Also add the puree and the spice powders. simmer for 5 minutes. Makes: 2 servings 62.tomatoes and cook till gravy is thick. Chilli Powder Method 1. (If the syrup has reached the required consistency.Keep stirring till you get a thread consistency.500 gms Onions . 5. 3. 3. 7. then you will able to pull it out like a thread).Grind the other onion and the garlic flakes to a fine paste.Remove all the lumps in the chick-pea flour and add it to the syrup. 9. Palak Paneer Ingredients Spinach . chilli powder.Serve hot with rice or rotis.Cut 4 of the onions finely and saute them till transparent. Geera Powder. 63.Org 7.Add this paneer to the prepared palak.Reduce the heat and add 2 teaspoons of ghee.Add salt. Making time: 20 minutes.You can check for this by feeling the syrup between your fore-finger and thumb. Cover. 2.Add 1/2 cup stock.Add this paste to the sauted onions. 8. 9.1 tbsp Paneer .Cut the paneer to cubes of desired size (preferably not too small). 6.150-200 gms Salt to taste Garam Masala.Serve hot with parathas or chappatis. 4. 1 table spoon at a time. 5. Fry this in oil till golden brown. 8.5 medium sized Garlic .Let boil for a minute or two. 4.Cook the spinach in water. 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.Dissolve the sugar in the water and heat it. 46 . 2.2-3 flakes Cooking oil .Provided by: www. Add some water if necessary.Drain the water and then make puree of the spinach leaves.6-7 tbsps Cummin seeds .
Stir. Then. 7. add flour & make small round balls with the same. Cooking time: 45 minutes. Yield: 40 medium sized pieces. 2. the whole mixture becomes porous and starts leaving the edges of the vessel. Carefully remove each piece and arrange on the serving tray.Let the paste cook till the oil seperates. Also.Can add little water if the paste is too thick. 4. 10. 5. 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.Deep fry the balls in the hot oil & keep aside 3.Repeat procedure 2 till you finish all of the besan.Continue to stir and keep adding ghee 1tsp. cut it into desired shape and wait for another 10 minutes.Provided by: www. 9.Org 6. Do not remove the excess ghee. at a time till the mixture changes color and texture.Before serving garnish with fresh coriader leaves. till the flour and ghee has completely blended with the syrup. 64.FoolzParadize. 6. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces.Switch off the flame add the Kofta's & Cover till Serving. 65.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. At one point.Allow it to cool for 10 minutes.Take the shredded Cabbage in a bowl. you will obs erve that the mixture is not able to absorb any more ghee. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . salt according to taste & little bit of sugar. 7.At this point. 8.
corrinder leaves. grated coconut. 6. 2. 8.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. 4. 4. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. asafotida & salt mix it thoroughly. channa dhal.In the meantime.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold. Then wash it thoroughly. 48 . tamarind paste.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. 66.Grind it coarsly.Remove kadai from the heat.Then make small koftas (balls) with the mixture pressure cook for 15 min. chopped 3tb. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. 5.Provided by: www.Dry fry sesame seeds. 5.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. keep oil in a kadai and let it heat for a minute.Add salt according to taste 7. chick peas. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding). urad dhal. 3.Soak tur dal over night. add the ground paste to the fried pineapple and fry further 10 mins.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. 3. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2.Grind the fried ingredients with green chillies. cumin seeds.Serve hot with rice dishes.Then add chopped chillies.FoolzParadize.Later on.
do not add water. 5. Do not overcook. 49 . 7. Salt to taste Rice . 4. Chilli powder. Then.Garnish with finely chopped coriander leaves. Tikha Baigan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Method 1. 6. 5. add the brinjals also. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . they will get mashed up and will lose their taste. 2. 2.Take all the ingredients grind it at once in mixer.Take the brinjal slit it in 4.Add 2 tbsp of oil in pan and heat it.Add the spice powders and saute the curry for 4-5 minutes.Fry the mixture properly.Org 67.FoolzParadize. Take of the pan fromstove and let it cool.Add little water to the brinjal. put the mixture in the pan. If u cut the brinjals too fine. cook it. heat it and then put the stuffed brinjal.Pour 2 .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.Let it cook for 15-20 minutes.1 cup Water . 6.2 1/2 cups Cooking oil .3 tbsp of oil in kadai. 3.Saute the onions till they get transparent. 7.300 gms Onions .2 tbsps Finely chopped coriander leaves Method 1.2-3 medium sized Coriander powder. 4. Your tikha brinjal masala is ready 68. Put small piece of jaggery to taste if required.Cut the brinjal & onions to not very fine pieces.Serve hot. fill the mixture in the brinjal.Provided by: www.Cook the rice in the quantity of water mentioned above. 3.
FoolzParadize. 4. 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.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown. corriander powder and some corriander leaves for taste. turmeric powder & salt.Provided by: www.Make the paste of channa dal by adding some water and mix salt.Serve them with some hot sauce or ketchep. 3. Oil for frying. (you can use either breads crumbs) Method 1.Smash them & keep it aside (if there is any excess waterin the cooked 50 . 2.If you prefer onions you can put 1/2 onion cut into small pieces. Method 1.Finely cut all the above said vegetables. 2. 70.Org 69. chilli. 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. Bread Besan Bajji Ingredients 4 Slices of bread 1 cup of channa dal 1 spoon chilli powder 1/4 spoon corriander powder salt to taste.Wash & Pressure-cook with little bit of water.
One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1. 4. 7. 8. Then add ghee. cardamom powder. 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. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.FoolzParadize. Remove from the stove top & decorate with nuts of your choice.Put into a air sealed container and put in the freezer for 4 hours.Heat one tablespoon of oil. Note: It will taste authentic with falooda.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.Then add the smashed vegetables & fry till it gets thickened. 6. 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. Apple. Chilly chutney 71. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. 5.Org vegetables just drain).Take a pot and mix evaporated milk. 51 .Now mix pis ta and saforn in it 3. Just fry for few seconds.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.Fry onions till it turns into brown & add the grounded paste. 72.Provided by: www. Mix all the ingredients together except ghee. Wait to cool.
4 Black Pepper Corns -.5 tbsp.0.5 cup Water -.Provided by: www. Meanwhile in a skillet. Add turmeric.8 Turmeric Powder -. To this add black mustard seeds. sliced green chiles and tamarind extract. (powdered) Asafoetida -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.5 cups Coriander Leaves -.0. add water and rice and cook until well done.5 tsp.FoolzParadize. split bengal gram. Split Bengal Gram -. heat remaining oil on low heat. Oil -. Stir well. Salt to taste In a large bowl. Serve with Verusanagapappu Pacchadi or plain yoghurt. add coriander leaves.5 Green Chile -. Peanuts -. red chile.remaining curry leaves.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -.5 tsp.2 tbsp.5 cup Mustard Seeds -. Note: You can adjust the amount of tamarind extract according to your taste. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. When the bengal gram turns light brown.20 Sesame Seeds -. Keep it aside.1 tbsp.0.1 bunch Curry Leaves -.3 cups Tamarind Extract -. asafoetida. Dried Red Chile -. 52 .0.0. pepper corns and peanuts. Remove from heat and in a wide. Remove from heat. Mix thoroughly.5 tsp. large bowl spread out the rice.
Turmeric -. a cup of water until well mixed. blend yogurt. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -.3 cups (mixed together) Green Chilies -. Remove from heat and keep aside.1/2 cup Dried Red Chilies -. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Cooking oil -.Org 73.1 cup Chopped French Beans. sugar. Mustard -. Bell Pepper. coriander leaves. In a blender.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. Asafoetida -.4 tsp. grated coconut.1 cup Curry Leaves -.1 tsp. Add the green chilies sliced lengthwise and simmer the contents for ten minutes.4 (medium sized) Plain Yoghurt -. 53 .1 tsp.1/8 tsp. as yogurt tends to stick to the bottom of the pot). (Remember to stir frequently. do not discard it). Keep aside. Cumin -.FoolzParadize. cumin. turmeric. Drumstick*. Split Black Gram -. salt. Cauliflower.1/8 tsp. Potato -.Provided by: www.2 Sugar -. (If there is any water left in the pot.10 Coriander Leaves -.1/8 tsp.2 cups Grated Fresh Coconut -.
add asafoetida. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) .asafoetida Fry the above ingredients in alittle ghee. *If drumstick is not available. coconut) coconut for garnish .1 whole red peppers . When oil is hot add dry red peppers and fry for one minute. paratha. Remove from heat.a few salt to taste oil . you can add some other vegetable. or as a side dish to curd rice. Paruppu Thogaiyal toor dal . Side dish . however. Milagu Kuzhambu coriander seeds . is not advised because it becomes bitter when boiled in water.1 gram dal . Eggplant. black gram and curry leaves. 74. pita.FoolzParadize.1 tablespoon black pepper .2 spoons whole black peppers . When the mustard seeds pop.1/4 teaspoon curry leaves . Goes well with plain white rice. 76.cubed turmeric powder . Then add mustard seeds.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it.1/2 teaspoon mustard seeds . Cook for a minute or two. add water and heat until the raw smell is gone.1 teaspoon cumin seeds . Immediately add the vegetables and sauce from the pot.Mix this paste with tamarind juice.1/2 cup (may substitute des.1/4 teaspoon urad dal . 75.2 spoons(fry first) toor dal .Org In a wide skillet heat oil on medium. puri.Provided by: www. add salt and grated coconut and grind.1 teaspoon chili powder .This can be mixed with rice and served along with paruppu thogaiyal.2 spoons whole red peppers . grated .1 teaspoon 54 .1/4 teaspoon coconut.
80. Pour 3 spoons of oil 55 . Mix your ground rice. quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. cabbage.Add cooked vegetables. beans. Drain and cook the plantains with the remaining turmeric and salt.1/4 spoon Slightly roast the above without oil and grind into fine powder. Grind grated coconut and green hot chillies and salt.(This will be called KURUKKU). Vegetables .Add curry leaves. Mix separately 1 teaspoonful of yeast . Poricha Koottu toor dal.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan..Wash and drain. Meanwhile. green peas Cut the vegetables into long pieces and steam in pressure cooker. beetroot Cut any of the vegetables into small pieces. 79.each 1 spoon asafoetida .FoolzParadize. Grind the coconut well with cumin and add to the cooked plantains. Use a cast iron pan and use the same technique that one uses for pancakes. drumstick. When cooked. whole black peppers. Grind the coconut to a milky emulsion. urud dal. grind and keep it aside. potatoes. Add this mixture to the erisherry and mix in the curry leaves.Snake gourd. brinjal. mix well and heat for sometime. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. grated coconut (fry last) Fry the above ingredients in little ghee. cooked rice Soak the washed rice for 3 to 4 hours. Aviyal Vegetables . In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.Add the ground mixture to this and heat for a little while to mix uniformly.each 1 teaspoon 1 whole red pepper. coriander seeds.You can add a little coconut milk to adjust the consistency. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).Add splattered mustard seeds. add moong dal and steam it in pressure cooker. sesame seeds . add curry leaves and 1/2 spoon coconut oil.Add this to thick curd.Plantain. Let it simmer. cumin seeds . Add sugar and salt as your taste dictates. 77. 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. carrots. fenugreek seeds. heat the oil and pop the mustard 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.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.Provided by: www. 78.
Add 3 times water and steam until it is overcooked.Add salt.FoolzParadize.1 cup Tomato .Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.1 cup Mix well and heat in a fry pan until it becomes soft.Store in refrigerator.Take some ghee in a fry pan and add whole black peppers.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. thin skin. Next day.1/2 cup green chillies . and cumun seeds.1/2 spoon and mix well.When it splatters. 83.Org in a fry pan and add some gram dal and whole red peppers and fry slightly.Cut green chillies and ginger into fine pieces.red chilli powder . Add tamarind juice to this and bring it to boil.2 tamarind . VenPongal Mix rice and moong dal in the ratio 1:1.1 cup Ghee . 81.to taste Wash fresh coriander leaves and pick the leaves from the stem. Ginger Pickle Grate ginger finely. 85.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.Cut the tomato into medium sized pieces. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . 7-cup sweet Milk .Add salt.Add this to the poickle and mix.Provided by: www.a pinch Salt .1 large Grated coconut .Add the other ingredients and grind it in the blender into 56 . Lime pickle Fresh lime(large size.4 spoons.Take oil and add mustard seeds.(Preseve the juice while cutting). ripe) .Store in refrigerator. add fenugreek seed powder an asafoetida. 84. Next day add 1/4 cup of sesame oil and leave it aside.4 spoons.3 cups Grated coconut . curry leaves and mix well. 82. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.1 cup Sugar .Add this to cooked dal-rice. asafoetida .6 Cut into medium pieces.1 cup gram flour .Add some ghee while serving. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add salt and heat with constant stirring until the mixture becomes thick.
5 Roast the above without oil. add urud dal. coconut pieces. red chilli powder.Deep fry the balls until they turn golden brown. garam masala powder and ground cinnamon(a pinch).1 whole red peppers .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. add salt and asafoetida and grind into a very fine powder. 87. Paruppu podi gram dal .1/2 Cumin seeds . Rasam Powder Whole black peppers . Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.1/2 coriander seeds . and asafoetida.When it splatters. 88.Knead the mixture tightly.Org a thick paste.Add thnis to thick curd and keep it aside.Add the ground paste and fry till the raw smell dissappears. black whole peppers. Curd Vadai Grind some grated coconut and green chillies into a thick paste. Carrots. Add grated onions.FoolzParadize.Provided by: www. 86.green peas. 57 . salt. Take some rice flour and add water to make it into a slightly watery juice. Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. Add salt.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. add mustard seeds. Side dish : Tomato ketchup 89. Vegetable Cutlet Vegetables-Potato.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Drop this carefuly into boiling oil and fry till it turns golden brown. boondi. Heat 3 spoons oil in a fry pan.Beans.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.Add fresh coriander leaves.Grind into a thick paste.1 toor dal or Pottu kadalai .Splatter with mustard and asafoetida.1 Toor Dal .
the baking powder and mix thoroughly After the batter is prepared.FoolzParadize. add lemon juice and let cool. 3 Tbsp of oil. The batter is prepared as follows: ---------------------------------Combine gram flour. 3/4 cup water.200 g Gram dal . chilies. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.Provided by: www.1/4 kg Toor Dal .25 g asafoetida . Next fry it in hot oil.Org 90. 91. 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.200 g whole black peppers . Heat oil (about 5 Tbsp) and add mustard seeds.a pinch Dry the above ingredients and grind into a nice powder. Add carrots. Finely chop ginger. peas. Sambar powder Whole red peppers . Add chopped ingredients and fry until onions are brown. and onion. make small balls out of the filling and roll them in the batter. Remove from heat. Add potato (now mashed) and fry for 5 minutes. coriander leaves. 1/2 tsp salt.1/4 kg Coriander seeds . You will get about 20-30 small bondas. Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 . 92.
Let it soak till ready to serve. Add coconut paste. salt and wait until cooked. If you are using canned or frozen vegetables skip the above step. Add vegetables and fry for about 3 minutes. Beat yogurt with milk. Drop in water. 93. Add Water (about a cup or two). Add onions and green chilies and fry till onions turn brown.Provided by: www. Add spice according to taste. khus-khus. Let the vegetables + turmeric powder cook. Drop spoonfuls of batter in the hot oil using a large tablespoon. cloves and cardamom and fry for 2-3 minutes. Add garlic + ginger paste and fry for a minute or so. 59 .FoolzParadize.) 94. Serve.Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Fry until golden brown. Add cinnamon. wash and soak in water for 4 hours. (Note: Cook on low heat. Add salt and start heating oil. Squeeze out water from the vada and add yogurt. More Kozhambhu Ingredients Yogurt 32 oz. 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. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely.
Turmeric pinch Hing 1 tsp. Stir in rice powder. Cumin seeds 2 tsp. Add salt and keep for about 12 hours. Heat oil and mustard seeds and add to the mixture. Oil 5 tbsp.) Preparation Mix 1. Coconut (grated) 2 tsp. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. and asafoetida.FoolzParadize. Preparation Cut lemons into small pieces and remove the seeds. Cumin seeds. Chili powder 5 tsp. The cheese should have hard. Mix thoroughly. 95. if a 60 . and methi. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Chana Daal. 96. Thicken the Half and Half by simmering over low heat for a long time. Chana Daal 1 tsp. Add chili powder. Rice or rice powder 1 tsp. This is best done in a microwave. Add turmeric and bring to a boil. Half and Half 2 qts.Provided by: www. Red Chili in a little oil. Grind the mixture with the coconut and add to the beaten yogurt. Salt 2 tsp. Red Chili powder 1 tsp. Rose Water To taste (opt.Org Coriander seeds 2 tsp. mustard seeds.ened and turned a pale brown. Heat oil. Ras Malai Ingredients Ricotta Cheese 2 lb. Spread this mixture over the lemons. turmeric. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. and heat on low until consistent texture is achieved. Methi 1 tsp. Mustard 1 tsp.
97. add tamarind extract carefully. Add the remaining 0. chana dal.Provided by: www. asafoetida and curry leaves. add mustard seeds. chillies. After the cheese has been baked. When you have a about a small bowl full. You can add a little fresh water each time to extract the pulp. about five) 2 ripe tomatoes. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. when popping add curry leaves. 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. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Add this at the end to the pulikacchal Mix well so there are no lumps. Warm oil. When they start to pop throw in red chillies. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. 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. Throw in the ginger. Cool for a few hours in the fridge. cut it into 1 inch squares and add to the hot thickened half and half. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. chopped (if using little ones in a bag.FoolzParadize.5 cup sugar. Thicken until the volume drops to around half of the origi. 98.nal volume. 61 .Org microwave is not available. Heat for a few minutes. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. add the green chillies and fry. When dal turns red. a pinch turmeric. Heat oil. 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. cardamon pods. salt to taste and jaggery. soaked one large onion. do it over low heat and stir frequently. season with mustard seeds first. set aside. diced 6 hot green chilles. bay leaf.
you can make the cooked dal with half toor and half chana dal.Org onions and fry till onions become transcluscent. Variations: You can throw in a handful of chick peas from a can into this. Add more chillies if necessary.Provided by: www. 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. Remove from heat. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. coriander seeds. add 3 tbsp water and grind slowly into paste. If using tamarind paste add a cup and half of water. chana dal and asafoetida. Throw in the turmeric. In a pan with very little oil roast red chillies. When you can get the aroma of roasted coriander or the red chillies have turned a dark. Add a little water if blade gets stuck.onion gotsu. 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 . Remove from jar and wash it out with water and save this. In about a cup of water dissolve the tamcon paste. Alternately. salt and let cook until eggplant is done but has not lost its shape. Remove a trifle before it gets fully done. 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. in which case you should not cook until mashed. Take off heat. thin it out somewhat and have it as katirikka sambar. Season with spluttering mustard seeds and curry leaves. dark red remove fromheat and let cool. Throw into blender with coconut. add eggplant to tamarind water. Keep on low heat till it starts to simmer a little. a little turmeric. 100. or pour equal quantity of extract from fresh pulp.FoolzParadize. Now add the coconut paste and its water. salt and garlic. Mash cooked dal with a spoon until blended and add to cooked eggplant. 99. Set on stove.
salt to taste. mustard.FoolzParadize. 1 red chilli. 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. Let simmer until bitter gourd are tender. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. While bitter gourd are cooking. Blend in cocunut paste into the bitter gourd-tamarind mixture. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. 102. Warm ghee and roast cashews until a golden. 63 . oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. Add the ginger. Add the dal. turmeric and salt. Add water to one inch above level of rice. tamarind. Add turmeric and let it simmer. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. Takes about 25 mins or so. Add coconut. Mix well and reheat a till it begins to simmer.solid. Pour seasoning on top. red chillies and peppercorns until well roasted. Cook with water well above level of veggies. Add 2 cups water. stir a min or two and then grind in a blender. In a little oil.Provided by: www. curry leaves. Mix well. salt turmeric and pepper added on low heat until plantanos get really done. urad dal. Add chickpeas and jaggery/sugar. Add a little more water if not semi. Add a little tomato paste if handy for color. saute cut bitter gourd and green chillies. curry leaves. salt to taste mustard seeds. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric. In a separate pan season with mustard. Grind half the fresh coconut and add to cooked plaintanos. urad dal. remove carefully and set aside. 101. urad dal. in another pan sprinkle a little oil and fry coriander seeds. Take off stove. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. When done remove from heat. salt to taste. turmeric. cracked pepper. Throw in cumin seeds.Org turmeric. curry leaves and fry remaining grated coconut until a reddish brown. Pour this onto the plaintainos and ericheri is ready.
then add the other things. Deep fry in crisco or oil on low fire till a med brown. Roll it into balls and flatten slightly. Badusha Ingredients 2 cups bisquick. Then grind cloves. sour cream. Add fennel seeds and ginger and fry. Dip in syrup by pushing it deep down. Score a circle on the patty with a knife or small cap. Make a dough with bisquick and sour cream. 2 cups sugar. Can place a walnut or pecan in the center immediately after dipping. 104. remove and set aside. peppercorns and cardamom seeds and set aside.Provided by: www. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. 64 . 1 cup water Preparation Make one thread consistency syrup with sugar and water. Fry everything in oil and then add water and potatoes till tender.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.Org 103. Add spinach and cook covered. In oil sprinkle heeng and add red chilies and then green chilies. 105. Grind coriander seeds and cumin seeds and set aside.
108. crushed 1 small piece ginger. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi. garam masala. shredded 65 . 107. de-seeded 1 small onion. Add coriander powder. minced finely 2 clovettes of garlic. chopped 3-4 cloves garlic. Fry for a minute and then add the tomatoes.cover and cook. turmeric.Org 106. add ginger and garlic. Mint Chutney Ingredients 1 bunch mint leaves. washed and chopped 1 small onion. chili powder and then add tomatoes.Provided by: www. Now add the spices(red chilli. chopped 1 tsp coconut(optional). Fry till the tomatoes turn soft. Heat the rest of the oil and add the chopped garlic and onion. along with the tamarind and the coconut. choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. In oil fry onions. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . Tomato Chutney Ingredients 2 medium tomatoes. Add the blended paste. Goes very well with plain rice or chapati. sliced 4-5 green chillies. Then add peppers . salt and hing and heat through.FoolzParadize. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. Fry till the onion turns translucent and the garlic browns. Set aside. Blend this into a smooth paste. turmeric and dhania) and fry for half a minute.
idli and plain rice. one by one. Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies. methi and red chillies. 110.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. Blend to a smooth paste using a little water. curry leaves.FoolzParadize. Add this to the coconut and tomato and blend into a smooth paste. roasted A small piece ginger 2-3 garlic flakes 1 small onion Juice of 1/2 a lemon Salt to taste Method Blend all the above to a smooth paste adding a little water. Coconut Chutney Ingredients 2 cups of fresh coconut. Goes well with dosas. 111.Provided by: www. hing. Can be refrigerated for about 1-2 days. 109. 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. Moolangi Chutney 66 . Add salt to taste.
Set aside. green chillies and the ginger. Run the blender for about 3-4 secs.FoolzParadize. crushed 3-4 peppercorns 1 small piece ginger 1 tsp tamarind juice Salt to taste 1 tbsp cooking oil 1/2 tsp mustard seeds 1 sprig curry leaves Method Blend together the coconut. Now add the fruit pieces and fry for 5 minutes.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. tamarind. Now add the ground paste and a little water. peppercorns. add the garlic. When they crackle add crushed curry leaves and hing. Remove from the blender and season with mustard seeds and curry leaves. salt to taste and the grated radish. dalia. Open a small can of cubed pineapple and drain the juice from the fruit. Heat 4 tsp oil and add the mustard seeds. Add the red chilli powder and fry. 67 . 112. The radish and garlic should be about a qarter mashed up. 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.Provided by: www. When it's almost smooth in texture. Immediately add turmeric and fry for half a minute.
Add salt to taste and enough water to cover the vegetable. When the mustard crackles. jaggery and tamarind. Set aside for 1/2 hr.FoolzParadize. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds. Cut them into large half-rounds. Bhindi Gojju Ingredients 1 lb bhendi (okra). Remove from heat and add the hing. Bring to a boil and reduce heat. This method is used to reduce the bitterness of the vegetable.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Cut lengthwise and remove the seeds. Now add all the raw dry powders and fry for 2 minutes. 115. cut into thin rounds. Mix well and serve like a chutney with plain rice/dosa/chapati. 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. roasted and powdered 2 tsps white sesame seeds. Fry in 3 tsp oil till well browned. add the minced onion and garlic. Add the fried gourd. Fry till done. Drain and set aside. Now add the shrdded coconut and keep frying for 2 more minutes.Provided by: www. Cook till the gavy thickens and you get a gojju consistency. Add the fenugreek and sesame powders and mix well. Smear salt on them and place a heavy weight on them. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Heat about 3 tsp oil and add the mustard and curry leaves. 114.
green chilles.Org A small piece of ginger. 117. Take it from the fire. This chutney keeps well for over a week when properly stored in the fridge. Hot Mango Chutney Ingredients 3 large sweet mangoes. Eat with plain rice and dal.Provided by: www. Add the fried bhendi and stir for 2 minutes. Blend together the rest of the ingredients with the mango without adding any water.FoolzParadize. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Remove from blender and store in an airtight container. Drain. Add the buttermilk and salt to taste(remember that the okra is already salted). mash well and set aside to cool. pitted 1 tsp cumin seeds. slightly ripened 1 tsp lemon rind. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Sweet Mango Chutney Ingredients 3 large mangoes. Fry till the mustard starts crackling. 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. 116. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. Add some water if the gojju is too thick. roasted 1/2 tsp coriander seeds. curry leaves and the hing.Mix well. to a smooth paste. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Heat 2 tsp oil and add the mustard seeds. ginger. Adjust salt if needed. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks.
Set aside. When the mustard crackles. salt to taste. Add the mango. Store in an airtight container. Chop the ginger.Provided by: www. Put in the chopped ingredients and continue boiling. But if you are of the impatient kind. Bring to a boil and boil till the juice is thick. Store it in airtight containers in the fridge. In a pan. roasted finely 1 tsp mustard seeds. add the ground masala and fry till the masala turns color. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. 118. for seasoning 1 tsp cumin seeds A small piece of jaggery Salt to taste Method Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. Bring to a boil on a low flame. Soak the tamarind in some hot water and extract the juice.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. Roast the methi. saunf. Bottle when cool. mash well and set aside. lime rinds and lime juice. jaggery. Drain. Put in the chopped ingredients. go ahead and use the coffee grinder but make sure that the powder is a little coarse. powdered masala. add the ginger and green chillies and fry for about 1-2 minutes.FoolzParadize. This is how powders are traditionally made. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. salt to taste and tamarind juice. 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. green chillies and remaining garlic. it should keep well for more than a week. If boiled and cooled well. cumin and coriander seeds and crush coarsely using a mortar and pestle. When the mustard crackles. since no water is used in making this dish. 70 . Heat the remaining oil and add the hing and mustard. Remove from heat and let it cool to room temperature.
Gobi Manchurian Ingredients 1 small Cauliflower.Org Should keep for about a week.Provided by: www. 71 . green chillies and salt. dissolved in milk 2-3 green onions (scallions).combine the chapati atta . 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. you can substitute with white.FoolzParadize. Crush together the coconut. Mix the dressing with the grated mango. salad oil and coconut. chopped finely (If you cannot find green onions. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . 119. rice flour. fresh 8 gren chillies. 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. ordinary onions) 1 1/2 teaspoon of garlic. Season with mustard and curry leaves. chopped finely A pinch of saffron (or red coloring). red chilli powder. salt. Make the dressing by combining the green chillies. 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. 120. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings.
121. add some oil and when it smokes add the remaining garlic and ginger paste.keep on stirring on low heat and when the mixture turns thick enough. Dip the cauliflower flowerets in this batter and deep fry in oil. A few sticks of cinammon. Keep aside. It all depends on how you like to eat the Cauliflower manchurian. 2 flakes garlic.. 1/2 an onion. The mixture will start to thicken.. 1 cup of cauliflower flowerets. till you get the consistency of thin batter.soft or crispy. Mix well with water.. 2 tsp of coconut. soy sauce.sliced fine. to make a smooth paste.Provided by: www. Ghee or melted butter for frying. turmeric powder and 1 tablespoon green chilli paste. 1 tsp chilli powder. add the red chilli powder 72 . Some mixed frozen vegetables like beans. drain and set aside. 3-4 green chillies. salt.. add the chopped onions and fry only till they start becoming translucent. carrots and green peas.. boiled A bunch of coriander leaves. add the chopped corainder leaves and stir for 20 seconds.. a few cardommom seeds. The leaves should not lose thier color. coconut. When onions are browned properly. The minute it starts turning brown. Fry the onions in a the ghee or melted butter. chopped. a few cloves. Vegetable Pulao Ingredients 3 cups of rice. 1 tablespoon garlic/ginger paste. Bring down the heat and then add the cornflour-water paste and the red coloring.. Take this mixture from the heat and pour it onto the fried caulilower. 1 inch piece ginger.FoolzParadize. shredded 3 medium onions..baking powder. ginger and coriander in the blender. 1 1/2 tsp red chilli powder. cinnamon and cardommom.. In a open pan. salt to taste. Now add the chopped garlic and green chilli paste and fry for a minute.Org 1/2 cup cornflour. garlic. But this will turn the cauliflower soggy. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. Add the soy souce and stir for a minute. Also add the cloves.. you can add the cauliflower when the mixture is in the pan itself in the last stage. If you desire.
When the vegetables are done.FoolzParadize. When it browns. crushed finely 1-2 cloves 1 small piece cinnamon. cloves and onions. Fry till the onions turn transparent.It is heated again to let the salt spread across the dish.Org and fry for 30-45 seconds. Keep sprinkling water periodically to speeden up the process. washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 . Now add all the vegetables.Provided by: www. Serve with Raita. Now add the peas. jeera. cut into large pieces 1 1/2 cup raw rice. Eat when hot with a vegetable or meat side dish.including the cauliflower and sprinkle some water on it. transfer the vegeables to a big mixing dish. Keep covered and cook on a low flame till the vegetables are cooked. add the cardamoms. Cook on low heat till the peas are cooked. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). salt to taste and the blended masala. cashewnuts and the coriander leaves and mix well. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. This might take approximately 15-20 minutes. but do not add excess water as it will ruin the pulao. crushed finely 1 small piece of ginger. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . Mix in the cooked rice and heat through. 123. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. chopped finely 1 tablespoon cashewnuts. 122. add all the boiled rice. cinammon.
124. red chilli. Add the powdered masala and mix. add the brinjal pieces and fry till the brinjal is done. 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. When the seasoning is almost done. cumin. urad dal and channa dal. Add salt to taste. Bring to a boil and remove.cloves. Store in a airtight container. Heat the ghee in a pan and add the mustard seeds. Now add the buttermilk and mix well.FoolzParadize. Mix this with the cooked rice and heat through. turmeric. Serve hot. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125. coriander and peppercorns. green chillies. Powder them using a coffee grinder and set aside. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 .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.Provided by: www. cinammon.
cashewnuts. green chillies. 1/2 tsp channa dal.add it to the rice mixture and add salt to taste. red chillies. Mix in the coconut gratings and powder once again. 6 red chillies. urad dal.Provided by: www. peanuts. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. 2 tsp sesame seeds. Heat the ghee and add the mustard. Roast the coriander. Add the tamarind juice to the above rice/dal/vegetables and mix well. potatoes. 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. cumin. Powder to a fine powder using a coffee grinder and set aside. green beans. channa dal. asoefetida. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. Heat some oil and add the remaining musatard seeds. Mix in the bisi bhele huli anna powder. 1 tsp mustard. 1 sprig curry leaves. chopped 1 sprig curry leaves 1 tsp channa dal 1 tsp urad dal Salt to taste Method Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. urad dal and channa dal. 126. When the seasoning is ready. Set aside.etc) 4 green chillies. Set aside.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.FoolzParadize. pepper. 75 . curry leaves.
shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Add the shredded coconut and the hing and mix well. Mix well. 128. When the seeds start crackling. Add salt to taste. Mix this with plain cooked rice to get puliyogare or tamarind rice. red chillies dals and curry leaves. Fry till the mustard crackles.Provided by: www. Add the cabbage.FoolzParadize. salt to t aste and some water and cover cooked on a small flame till the cabbage is done. 76 . Add salt to taste.Org sesame seeds and curry leaves. chopped finely 2 medium sized onions. Cabbage Upkari Ingredients 1 small cabbage. Heat through and serve. You can add extra tamarind juice and mix if you need the dish to be more sour. Now add the onions and fry till the onions turn translucent and start turning brown. Heat through and cool. Heat through and serve hot with rice and dal. The liquid will start boiling. Now add the powdered masala and simmer till you get a sticky masala. 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. 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. This will keep well for a month in a airtight container if refrigerated. add the tamarind juice and salt/jaggery. 127.
poppy seeds. cardamon. 130. Grind the coconut. Fry till the oil seperates.FoolzParadize. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Add the paste to the onions. Heat oil in a shallow pan and fry the onions to light brown. Peel them and prick the potatoes with a fork. 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.Provided by: www. Add the yoghurt . Drain and set aside.Org 129. Add chilli powder. Garnish with the chopped coriander leaves. Fry the potatoes in hot oil till they turn slightly brown. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. 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. Eat with chapathi/nan. ginger and green chillies to a paste. salt and the fried potatoes.cumin powder and dhania powder and stir for 5 mins. Now add the garam masala powder and mix well.
Mix well. hing .Keep stirring continously. When the onions start browning. chopped finely Method Add the salt. When the bhendi is done. 132. washed 1 large onion . chopped and roasted 78 . Stuff each bhendi with this masala and keep the remaining aside.Provided by: www. take off the stovetop and sprinkle the lemon juice. Not more than a minute.FoolzParadize. curry leaves. Heat hot with plain rice. Heat the remaining oil. Keep turning occassionally. Now add the chopped coriander leaves. 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. Season with mustard. Serve hot with chapati/rice and dal. add the cumin seeds and when they splutter add the sliced onions. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Heat on a low flame till the buttermilk mixture reaches a thick texture. Bharva Bhindi Ingredients 1 lb Bhendi. add the remaining masala and the bhendi pieces. 131. turmeric and the coconut paste to the buttermilk.Add the boiled vegetables. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. cumin and red chillies in hot oil.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions .
Now add all the spices and the sugar and fry for a minute. Add some water.Provided by: www. Add the baigan and mix well. Any mixture which is remaining can be now added to cover the vegetable. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. 133. roasted and powdered 1 small bunch coriander leaves. chopped finely 4 green chillies. cumin seeds wait to splutter. slide in the brinjals slowly. Mash the baigan and add the salt to it. Heat oil in a heavy or non-stick pan. 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. roasted groundnuts powdered coarsely 3 tbsp. Take it out of the oven and peel it. Fry till the onions turns translucent. Mix all the roasted masala in the blender with some curd to make a smooth filling. Add the chopped coriander leaves and some water to get 79 . Simmer till the vegetable is tender and done. roasted 2 tsp red chilli powder. Make 2 slits to form a cross. Heat the remaining oil and add the chopped onion. grated fresh coconut. Stuff some of this mixture into each slit of the brinjals.FoolzParadize. Rub them with some curd and salt and set aside. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals.Org 3 tbsp. Now add the peas and fry for a couple of minutes. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. add the mustard. roasted 1 tsp cloves. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). This will take around 30-45 minutes at 400 deg F. chopped and roasted salt to taste 2-3 tbsp.
ginger. Blend together the onions. Mix in some water if necessary.crushed 1 inch ginger. Seal the edges and shape into stuffed rounds. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.crushed 3 large tomatoes.chopped 3 flakes garlic. Heat through. 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. mash and add salt to taste. Peel. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. Keep aside. Serve when hot with plain rice/paratha. 134.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. Deep fry each kofta till golden brown. Add the pureed tomatoes and the masala powders. Drain and keep aside. Mix all the other ingredients for the kofta into a paste. potatoes 2 heaped tablespoons each of crumbled paneer. You can also add some malai to thicken it some more.Provided by: www.FoolzParadize. The gravy will begin to thicken.Mix well. Add the sugar and the ground peanuts.Org a thick consistency. 80 .
Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan. Heat through and serve. Take it out and let it cool.Provided by: www. The koftas should be put in just before eating the dish or else they will turn soggy. 135. shape into small flat balls. Pour it onto a cotton/muslin cloth and tie it with a tight knot. add the vinegar and wait for the milk to curdle completely. They should become spongy. mix the paneer and sugar and shape it into flat balls. Drain and store in the frezer. When cool. mix together the confectioner's sugar and cheese. 136. add the koftas. 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.shape it into a large rectangular block. Bring the water and sugar to a boil to yield sugar syrup. Take it off the fire and let it sit for 10 minutes.The syrup should not be too thick. When all the water is drained from the paneer.transfer it into another piece of paper/cloth. boil the half and half with the rose water. When it's boiling. Insert the balls one by one in the syrup and warm them up. Cut into cubes and deep fry in hot oil. If you are using paneer. wrap it properly and refrigerate it overnight.Org When the g ravy comes to a boil. 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.FoolzParadize. 81 . In the meantime.
Spread on a clean greased worksurface. 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. Cool. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste.FoolzParadize. Let it stay immersed for about 1 hr. Store in airtight jars. Cook stirring continuously till a soft lump is formed. Use as little water as possible when blending. Set aside till the mixture has slightly cooled down. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. to 1/8" thickness.Provided by: www. 138. In a heavy saucepan put sugar and paste. 139. Apply the silver foil. Roll lightly with a rolling pin. Add the cardamom and nuts to the half and half. Cook on slow to medium heat. Add the sugar and stir on a low flame for about 4 minutes. cut into diamond shaped burfis. Shape into laddoos(small round balls).Org Set aside. ghee 1/2 tsp. You can either chill it or serve it at room temperature. 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 . Add the cooked balls to the half and half. Add ghee and cardamom powder and mix well. 137. Mix well. Roll each laddoo in a little dessicated coconut.
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. 141. Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . 140.FoolzParadize.cloves nutmeg and saffron. Serve hot. Shape into tight laddoos(small round balls). Heat the 4 tbsp ghee. Add the powdered cardamoms.Provided by: www. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins. Heat the remaining ghee. The laddus can be stored in an airtight container for a few days. 83 . Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Fry the cashewnuts and raisins and add t o the pongal. Mix the sugar. Put the syrup once more on the heat and stir till it becomes slightly sticky. Roast the rava in the 2 tbsp ghee till light golden in colour. Strain the jaggery to remove the dirt.fry the cashewnuts and raisins.roasted rava and cardamom and powder fine in a dry grinder. Mix well.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. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Add to the rava-sugar mixture. Add the cooked rice and dhal.
84 . Serve in individual dessert bowls topped with pistachios and dry fruits. Blend together the garlic. green tomatoes(Red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil Salt to taste Method Slice the tomaotes. This will serve 2 people. Strain the mixture through a muslin cloth to remove all liquid. Mix in the strained mango pulp and the cardamom powder.Provided by: www. Strain the mango pulp in a similar way to remove most of the liquid. Heat the oil and add the remaining mustard. 143.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. smear turmeric and salt on them and soak them in 1 cup vinegar. red chillies and 3/4 of the mustard. Hot and Sour Tomato Pickle Ingredients 1 lb. Transfer to a open flat dish and top with sliced almonds and cashewnuts.FoolzParadize. 142. Eat when cooled down to room temperature. add the fenugreek. Pour into a large container and chill in the refridgerator for about 3-4 hrs. ginger. 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. When the mustard crackles. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. with a little vinegar. you have a very low-calorie delicious and nutritious dessert.Leave for about 2 hours.
Will keep for a year. 146. 145. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . 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. You can make a larger quantity of this by using the above ingredients in the same ratio. 144. You can make a larger quantity of this by using the above ingredients in the same ratio.Provided by: www. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. Stir continuously as the mixture comes to a boil.Org Add the tomatoes and the remaining vinegar. When the pickle is almost done. Take it off the heat and let it cool.FoolzParadize. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. Store in a clean bottle. the oil begins to float at the top.
Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store. Pepper Rasam Ingredients 1 small tomato. tomato. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 .Provided by: www. hing. 147. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. The coriander and cumin powders must be freshly ground. pepper. curry leaves and cumin in ghee. Bring it to a boil on a low flame. Garnish with chopped coriander. This will keep for months if stored in an airtight container. Use as required.FoolzParadize. Eat when hot with plain rice. 148. Mix together the water. chopped into small cubes 1 1/2 tsp peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 sprig curry leaves 2 tsp thick tamarind juice 1/2 tsp sugar or jaggery water 1 tsp chopped coriander leaves A pinch of hing(asoefetida) Salt to taste 2 tsp ghee(clarified butter) 6 cups of water Method Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut. Season with mustard.salt sugar(jaggery) and tamarind juice.
one by one. 149. 150. the remaining turmeric. Add the tomatoes and the coriander and some water to get a liquid consistency. Roast in a little oil. Cannot be re-heated on direct fire. When they crackle. red chili and turmeric and fry for a minute. green beans 7-8 green chillies 87 . add the onions and fry till they turn brown. Heat some oil and add the mustard and curry leaves. Blend to a smooth paste. 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.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. Set aside. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Add hing and serve hot with chapatis or white rice. Delicious when eaten with hot plain rice. Pitla Ingredients 3 tablespoons besan (bengal gram flour) 1/2 tsp hing(asoefetida) 1 medium tomato chopped finely 1 tablespoon chopped coriander leaves 1 sprig curry leaves 1/2 tsp mustard seeds 1 small onion. Add water if the buttermilk is too thick. Add the cumin-dhania. Now add the lime/tamarind juice and heat through till it boils.Provided by: www. put it back on the stove and heat for approximately 4-5 minutes. Season it with mustard seeds and curry leaves. Add salt to taste. Add this coconut paste to the warm buttermilk. Add salt and heat on a low flame till the buttermilk reaches room temperature.jeera. Now add the besan and keep frying for 2 minutes. coriander and green chillies. the coconut.FoolzParadize. Take it from the fire and set aside.
Add 1 cup of water.cayote etc can also be used for this preparation. Dhal Makhani Ingredients 1 1/2 cups toor dal.FoolzParadize. When the cumin is slightly fried. Now add the powders and fry for a minute. Blend together the coconut and green chillies. Add the beans and salt to taste. Other vegetables like eggplant. prepare the seasoning by heating the butter. washed and drained 2 tomatoes. add all the other seasoning ingredients except the red chilli. 151.Provided by: www. Add the chopped coriander leaves. In a saucepan. shredded 1 tsp mustard seeds 1/2 tsp cumin seeds 1 sprig curry leaves 2 tsp oil for seasoning Method Cut the beans into longish pieces. Drain and set aside.cucumber. Add salt to taste. Fry till the onion starts turning color. Season with mustard. turmeric and dhania. Set aside. cumin and curry leaves. Add this paste to the buttermilk and mix well. Dilute with some water if needed.Org 1 cup fresh coconut. 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. Adjust the salt if necessary. Bring to a boil on a low flame. medium sized. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Remove from heat and add the boiled dal/tomato to this. 88 . Add the cumin and mustard. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. Boil in a little water till done. Mix well. chopped For seasoning: 1 small onion.
8. 9. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. In a small bowl take one teaspoon of soda bi-carb. 8-10 nos. 89 . 2. 4. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. 7. Add mustard seeds. remove and pour over the dhoklas. Salt As per taste 1. 6.FoolzParadize. Dhokla Gram flour 200gms. ¼ cup 1 tsp.Provided by: www. Oil 2 tbsp. The mixture should have a thick consistency. Make a paste of ginger and green chilies. Mustard seeds 1 tsp. Add this paste to the fermented mixture. Fresh grated coconut ½ cup Lemon 1 no. Heat oil in a small pan. Cut into squares and arrange in a serving platter/bowl. Serve hot with rotis or plain rice. 152. 5. 1 teaspoon oil and juice of 1 lemon. Grease a dhokla mold or a shallow cake tin with a little oil. Whisk well to remove all lumps. - Salt 1. 153. Mix well and add this to the Gram flour mixture.Take gram flour in a bowl. 3. Chopped green coriander 1 tbsp. Keep the steamer ready on the flame. Wash and soak urad dal for 6 hours. Chopped ginger 1 tbsp. Serve garnished with chopped green coriander leaves and grated coconut. Soda bi-carb 1 tsp. Add salt and cover it and leave it to ferment for 3-4 hours. Add turmeric powder and correct seasoning. Add beaten Yogurt and warm water. When the seeds begin to crackle. Pour the batter into the greased mold and steam for 10-12 minutes. Turmeric powder 1/2 tsp. Cool for sometime.Org Bring it to a boil and remove.
3.Org 2. 1 cup 3 tbsp. This is now called a vada. Heat oil in a pan. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. Cumin seeds 1 tsp. Heat oil in a Kadhai. Chopped ginger 1 tbsp. 3. 90 250 gms. 5. 6. Grind into a fine paste. Add cumin seeds. add sugar if it is very sour. Wash and cut tomatoes into quarters 2. Salt As per taste 1. asafetida. Sugar (optional) 1 tbsp. 154. 7. let them crackle. Deep fry the vadas in medium hot oil until golden brown and crisp. 6. Bring to a boil. Whole garam masala 1 tbsp. Tomato Soup Tomatoes 600 gms. curry leaves. Bring it to a boil. Add 5 cups of water and bayleaf. Dry mint leaves on a hot griddle and then powder. 155. As per taste . 5. 2. Oil 1 tbsp. 7. Serve hot. Bay leaf 2 no. Green chili 2 no. Strain the mixture with a soup strainer. garnished with chopped green coriander leaves. Shape into a ball and make a hole with the thumb in the center like a doughnut. 4. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. garlic. Add strained tomato liquid and season with salt. Chopped green coriander 1 tbsp. Wet your palms and take batter into the palms. Add salt. cumin seeds and crushed peppercorns to the batter and mix well. Sieve flour.Provided by: www. Chopped garlic 1 tbsp. Serve hot with Sambhar and Coconut chutney. 4.FoolzParadize. green chilies cut into two and Whole Garam masala. Cook tomatoes with chopped ginger.
FoolzParadize. cover and keep aside for 10 minutes. Slit green chilies and cut them into half inch long pieces. Turn it and smear half a table spoon of oil on paratha. add water to make a semi hard dough. Knead well. rub nicely and then keep it for half an hour. 6. Repeat the same on the other side. 4 tbsp. Transfer this to a sterilized glass bottle or an earthenware jar. remove seed and then cut ¾th inch sized pieces. 7. 2. 2 tbsp. 156. 5. 3 tbsp. 3.Provided by: www. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 4 tbsp. 3. Mix flour. 4. Roll out each portion with a rolling pin to approximately six inch diameter. on moderate heat for 3 minutes. Cook rolled portion (paratha) on a Tawa (griddle plate). 2 tsp. As per taste 1. Divide into 8 equal portions. Serve hot with Dal Pakhtooni or curry of your choice. As per taste 1. fennel seeds and mustard seeds to a coarse 91 . Cut limes into eight pieces. turmeric powder and salt with green chili and lime pieces. 3 tbsp. 12 no. Note: This pickle can be enjoyed within 5-6 days of preparation also. 400 mls. 157. 350 mls. Drain out excess moisture. 8. Cut raw mangoes into half. 2 tsp.Org 3. 5. Cook on low heat till golden brown. Mix powdered mustard seeds. salt and mint powder. Grind mustard seeds to a coarse powder. 2. Apply turmeric powder and salt. Grind fenugreek seeds. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Pour oil on top and shake the bottle well. 4.
garnished with sliced pistachio nuts. 1 kg. 9.FoolzParadize. make balls and press between your palms to flatten them. Remove from the flame and refrigerate for an hour. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. 8. of water. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms. Heat mustard oil until smoking point. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 3. fennel and mustard powder with red chili powder.Org powder. 6. bring it to a boil. 4 tbsp. 7. 7. 2 ltrs. salt and oil are used as preservatives. remove and let it cool. 5. Add half a cup of water and again bring it to a boil. Make sure you stir the contents o f the jar for the first two weeks at least once a day. Now take milk in a heavy bottomed pan. Keep in refrigerator for another half an hour. This is to ensure that the mango pieces are always in contact with the oil. Squeeze the rasmalai and put them into chilled milk. Note: In most of the Indian pickles. 159. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. 6. Mix thoroughly. bring it to a boil and add rest of the flour dissolved in water. stir continuously. Dissolve 500 gms. Serve cold. Put this into an earthenware jar and pour the remaining mustard oil. 1. 2. Mix fenugreek seeds. 5. 92 . Keep aside. Knead and mash Chhena. add 2 tablespoons flour and make a dough. sugar in the same quantity of water. Simmer until it is reduced to a thick consistency. 1 tbsp. 158. Cook for another 3 minutes. 4. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. reduce the flame.Provided by: www. 4. Divide it into 12 equal portions.
1. Add some water and make a batter. 2. soda and Yogurt. 5. Basoondi Milk 2 ltrs. a few drops 1 tsp. Charoli seeds 25 gms. Add charoli seeds and sugar. Heat Ghee in a Kadhai. Pour into a serving dish and serve cold 93 . Bring it to a boil. 4. 1. Mix it. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes.Provided by: www. Stir continuously to avoid milk sticking to the bottom of the pan. 2. take some stiff cloth and make a 3 mm hole in the center. 6. Heat milk in a thick bottomed pan. 5. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms.Org 160. Cook it from both sides. Remove and keep it in sugar syrup for at least 5 minutes before serving.FoolzParadize. add a little water if required and make it into a pouring consistency. 3. Sugar 200 gms. Tip: For jalebi cloth. 161. Add green cardamom powder . ½ tsp. 3. 4. optional 500 gms. Simmer and reduce it to get a thick consistency. Green cardamom powder ½ tsp. Prepare sugar syrup with equal quantity of sugar and water. Add green cardamom powder and cook it for 20-25 minutes. Cook on a slow fire for 10 minutes. Mix flour. Leave it overnight to ferment.
1.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. put the poli and add a spoon of ghee around it. cardomom and grind.FoolzParadize. 163. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. Add the liquid part of this juice (which will be at the top) to cooked mixture.Turn over until both sides are cooked well. Cover and keep aside for 1/2 hour. 1 cup powdered jaggery.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. mix well and pat it again.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. water 1 Heat water to boil. 164. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. moongdal.1 Powdered jaggery . 94 . raisins. Roast cashewnuts.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil. Sweet pongal Sakkarai Pongal Take rice. Make this into round balls. Poli Poornam:Boil gram-dal until half-cooked and drain the water. Add cardomom powder. 1/4 kg sugar.Heat a griddle. 166.place a ball of poornam on it. grated coconut. leave for 5 min.Then take even sized balls of this and shape it into a hollow hemisphere. grated coconut in ghee and add this to the mixture and stir well.Org 162.Make it tghick by heating in low heat for a little while.Provided by: www.Add some extra ghee while serving.Add water and steam in pressure cooker. Add the cooked dal mixture and heat for a little while.Add jaggery. Kozhukkattai Outer cover: Rice flour . Dal payasam Moong dal .Roast some cashews in ghee and add it to the mixture. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape. Inner stuffing(Poornam): Mix 1 cup grated coconut.1 Gran dal . gram dal in the ratio 2:2:1.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.
rice flour . Add little water so that the mixture becomes a solid paste. 168. so that it becomes semi-circular in shape. Make it thin. cumin seeds .Org Take maida:rawa in the ratio 1:1. To 100g of ghee add a pinch of salt.1 tsp salt .1 tsp sesame seeds. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft.4 tsp.2 tsp asafoetida . 2 tsp red chilli powder. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. omam paste 2 tsp. salt . 4 tsp sesame seeds. Deep fry this in oil. sesame seeds .Provided by: www. 171. ghee-2 tsp. Place 2 tsp of the poornam on this and fold it sealing on the sides. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Make very small balls using this flour and deep fry in oil.1 tsp. 2 tsp ghee and 1/2 tsp asafoetida and mix well. Repeat the procedure with all the balls. Mix gram flour 500g.Add the soaked dal and minimum water to this and make into a thick paste. Thattai Soak 4 tsp of gram dal for one hour.1/2 tsp. 1/2 tsp asafoetida. a pinch of baking soda and mix until bubbles appear.1 cup. You can decorate it on top with grated coconut. add a pinch of salt. 167. 95 . asafoetida .300 g Rice flour . 1 tsp salt. add minimum water and knead tightly.Drain the water completely. salt. Deep fry these in boiling oil.1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. Slightly heat the rice flour in a dry pan.FoolzParadize. Take a ball of this paste and pat it on a plastic sheet of paper . Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. Add 1 cup grated coconut. grated coconut . urud flour . Make this flour into even sized balls and roll in the form of pooris or chappathis. Make this into uniform balls and flatten it lightly on both sides. each 1/4 kg.4 tsp. Ribbon Murukku Gram flour . Slightly dry roast 500 g of rice flour.3 tsp. red chillie powder . 169..1 tsp.200 g red chillie powder . 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. Turn over until it is fully cooked and crisp.2 tsps Ghee . 2 tsp ghee. Seedai rice flour-500g. Deep fry this in oil and when it it cooked. Add other ingredients and mix well. to the rice flour and mix well. 170.
urud powder .4 tsp.Strain and return to fire.Boil for 5 minutes till scum forms on top. 4. sesame seeds . cardamom powder 3 cups ghee for deep frying a fineholed shallow strainer spoon For syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp. milk few drops saffron (kesri) colour Method For syrup: 1. 5.250g. For boondi: 1.Mix flour and milk to a smooth batter. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 96 .Put sugar and water in a vessel and boil. 173. 3. milk 1/2 tsp. add milk. Urud powder Dry roast urud dal and grind into a very nice powder. Thenkuzhal Rice flour .each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. 6.Add cardamom powder and mix. Keep aside.When sugar dissolves. cumin seeds.Add colour and boil till sticky but no thread has formed.Provided by: www.FoolzParadize. 2.Org 172.
sp Urud dal-1 t. hot water over it. it should not stick. 10.Cover and keep for 5 minutes. add flour. keep in sim and cook till it sweats. 3.sp. turmuric powder-1/2 t. When steam comes. urud dal. 5. 2. coriander leaves nicely.sp oil-4 t. Leave for 15 minutes.With the other pour some batter all over the holes. 7. 3. little salt. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t.Heat ghee in a heavy frying pan.Keep aside.Shape in laddoos with moist palms.sp cumin seeds-1/2 t. chana dal--1 t. before storing in containers. Mix the batter.Org 2. ginger. Powder elaichi and add ghee before bringing down.Immerse boondi in syrup. 2/3 cup water. Sprinkle few tsp.sp.Spread in a large plate.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. 9. stop and bring down. 175. 4.Cut the brinjals into 2 inch pieces. Put chana dal. Then stuff and steam kozhakattai in cooker.First make a paste of green chillies. 8.Hold strainer on top with one hand. 1 big spoon oil.Drain any excess syrup.Heat oil in a thick bottom pan.Stir with another strainer and remove when light golden.Provided by: www.Tap gently till all batter has fallen into hot ghee. it will roll into a boll. 12. 13.sp mustard seeds-1/2 t. 11. Repeat for remaining batter.Cool and keep open to dry. 174. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove.FoolzParadize.sp. rice flour allow water to boil. 97 . 6. cumin seeds. When you touch water and then the jaggery.
Then you add the masala and stir well till the masala has spread out on the rice. 3. the curry is ready. 5. Green Pulao Ingredients One bunch of fresh coriander leaves. Add red chillies and fry nicely.Org mustard seeds.Provided by: www. Then you can add peas and the fried potatoes.Grind coriander leaves. 5. 8.Let it cook till you get a nice aroma and it should thicken.Fry onions till golden brown. 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 .FoolzParadize. Keep aside. 6.Take rice which should be boiled well before and let it cool. together with a little water. 2.After the brinjals are half cooked. put the tamarind juice. green chilies. 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 . 177. 4. 7.Fry them for a while and cover the pan. 176. 10. mint leaves.Add salt to taste. Allow to splutter.Close the pan again. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn.After 5 or 6 minutes. with a plate. 4. 7. 6.Tastes good with white rice and ghee. salt and turmuric. ginger-coriander paste in the brinjal pieces and mix well. add garam masala and ginger and garlic paste.fried in oil Method 1.Serve hot with any veg or non-veg dish. 8. Put some water in the plate. but stir it frequently.Sprinkle the coriander leaves and serve.Fry till oil seperates then add the ground ingredients with a little water.Put the brinjal pieces. 9.
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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
do not add any water).1 tsp. Stir well. In a deep skillet warm oil and deep fry the balls on lo w heat until brown.1 tsp. Salt to taste Oil to deep fry Mix the two dals and soak for 1. Chopped Onion -. Note: You can adjust the amount of tamarind extract according to your taste.Org asafoetida.1 cup Split Green Gram (moong dal) -. Drain water from the soaked soal. Garlic -.1/2 cup Chopped Green Chili -. Mix well.Provided by: www. sliced green chiles and tamarind extract.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. onion. Crush cinnamon stick and cloves into powder and add to the paste. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. ginger and green chili. Masala Vada Cooking time: 30 minutes (with soaking time of 1.FoolzParadize.1/4 cup Cinnamon -. Mix thoroughly. Add coriander seeds powder. garlic.1/4 tsp.5 hours. Ginger Paste -. 182. Nutmeg Powder -.1 tsp.3 Coriander Seeds Powder (dhaniya powder) -. Serve with Verusanagapappu Pacchadi or plain yoghurt. nutmeg powder.1 tsp. 102 .half inch stick Cloves -. Remove from heat.
poppy seeds 103 .1 tsp Oil for cooking Salt to taste Mix everything except oil.fistful Crushed Cashew nuts -. Allam Pacchadi (ginger pickle) goes well with this dish 184.5 tsp) Chopped Fresh Coconut -.FoolzParadize. gram flour 120 g.1 cup Rice flour -. It should spread on its own.2 (about 1. grated coconut 60 g. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -. Add enough amount of water and mix well such that when you pour batter on the frying pan.1 inch piece Chopped Coriander -.2 tbsp (very small pieces) Cumin Seeds -. You shouldn't use an implement to spread the batter. It is a great snack. sesame seeds 60 g. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.1/4 cup Semolina (Bombay Ravva) -. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.15 Finely Chopped Green Chilies -.Provided by: www.Org 183.1 cup Chopped Ginger -.1/2 cup Moida -.
garnish with pomegranate and serve with tandoori paratha. Cover and cook (for about six minutes) until al dente. salt. hot oil and enough water. cummin powder. Roast the grated coconut. Blanch in salted boiling water until al dente (almost cooked. Keep it aside. Add sugar. strained 10 g garlic paste. coriander leaves. Stir well. Check the seasoning and remove from heat. 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. Add potatoes and stir-fry for five minutes. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. pepper powder and kasuri methi. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. To serve:Remove to a serving dish. drain and keep aside. Heat oil in a kadai or wok and season with mustard seeds. Add tamarind pulp and black masala powder and mix well. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. bidari paratha or puri. 60 ml. Drain and keep aside. When they crackle. long pieces and deep fry in hot oil till brown and crisp.FoolzParadize. Stir well.5 g) fresh black pepper powder. chopped fine a marble sized ball of tamarind. Stir-fry until the moisture evaporates. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water. sesame seeds and poppy seeds and grind to a powder. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Then add fenugreek and stir for a few seconds. Add cauliflower. Lower the heat.Provided by: www. 185.Org a pinch of sugar salt and chilli powder to taste 100 g. Add the ginger paste and garlic paste. Sprinkle amchur powder. Khatti Arvi Ka Saalan Serves: Four 104 . add curry leaves. 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. 186. asafoetida. Add salt. Knead to a stiff dough. Cut into three cm. Remove from oil and store in an airtight container. 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. Uncover and increase to medium heat. yellow chilli powder and salt. strained 800 g cauliflower. Wash in running water. Stir for some time. but not soft and squishy).
For the filling: 150 g paneer. When cool. crushed 105 . 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. peel and quarter lengthwise and reserve in a panful of water. simmer. Add onions and saut until golden. Add curry leaves. Add garlic and saut over medium heat until light brown. Bring it to a boil. Drain. urad dal and whole red chillies. Stir-fry until the oil floats on top.Provided by: www. Stir until the seeds begin to crackle. Add lemon juice and bring to a boil again. 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. Stir for a minute. cummin seeds. Remove and adjust the seasoning. 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. 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. Add tomato puree. Add mustard seeds. chilli powder and turmeric powder. 187. Bring it to a boil again. To serve: Remove to a serving bowl and serve with steamed rice. Lower the heat. 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. Heat oil in a pan. tamarind pulp. add arvi and jaggery. stirring occasionally.FoolzParadize. Lower the heat. until the gravy reaches thin sauce consistency.
Provided by: www. for another 5-6 minutes. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. Remove the seeds and rub with salt. Remove and uncover. Cool. tomato. peel and roughly chop the onions. To prepare the filling: Remove the brown skin and roughly chop the coconut. mustard seeds and fenugreek seeds. garlic paste. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. to drive off excess moisture. (Keep the bitter gourds overnight if you prefer them to be even less bitter). Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). turn off heat and sprinkle with garam masala and reamaining cilantro. jaggery. groundnuts. Put Cauliflower into pan then pour spices over the top. with 1/4th cup water to fine paste. 188. Add the bitter gourds and blanch them until soft. increase heat to medium.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. Cover with foil. except paneer. Grind all these ingredients. and turmeric powder. Make sure all liquid is driven off. Arrange on a tilting tray and keep aside for at least an hour. tumeric with the yogurt in A small bowl. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. corriander powder and chilli powder to the paste and mix well. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. use a little water. Spray with pam. Stir and bring to a boil. Stir in half the cilantro leaves. Arrange them in a greased roasting tray with the slit side on top. ginger paste. Add curry leaves and stir. use nonstick pan. 106 . and cook with lid off. Add salt.Add paneer. Put a portion of the filling into each of the blanched bitter gourds. Stir over medium heat until they begin to crackle. green chili. drain. Pour over the paste. whatever you do to nonstick yourself.FoolzParadize. including stem. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. ginger. Put enough water in a pan. Dry roast the coconut. and cut cauliflower into 1 inch flowerets. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Combine chili powder. basting at regular intervals. Drain and keep aside. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. ginger. mix well and divide into 12 equal portions.
189. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. 107 . but continue shuffling until the heat is out of the pan. If not fine. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. Fenugreek Seeds --1 tsp. and discard what won't pass through strainer. Pour roasted spices into grinder and grind til you have a fine powder. Garam Masala 5 tsp coriander seeds 1 Tbsp. Oil -. 1 oz. Add clves and peppercorn.Org serve with basmati rice. 4 servings. add chopped onion and fry until light brown. 190.2 tbsp. cloves.0.FoolzParadize. But you might consider it worth investing in as its a neat combination of spices for cooking. black cardamom pods.10 Water -. Curry Leaves -. and shuffle for another minute. Red Chile Powder -.0. Sugar -. less than 98 calories GARAM MASALA 2 oz.1 tsp. When Fenugreek seeds are light brown. turmeric powder. Now add vegetable pieces.Provided by: www.0.25 tsp. add pods and cinnamon. 2 oz. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me).3 cups Coriander Leaves to garnish Salt to taste In a deep skillet. Move them around for two minutes.5 cup Turmeric Powder -. salt. Store in a bottle for up to 6 months. Mustard Seeds -. 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. peppercorns Heat a heavy skillet.5 tsp. Turn off heat.1 tsp. heat oil on medium and add mustard seeds and Fenugreek seeds. reduce heat. 1 oz piece of cinnamon stick. red chile powder and fry for 5 minutes on high heat while stirring occasionally. strain it.
FoolzParadize. Method: • Chop almonds and cashewnuts. water and stir well.Provided by: www. Sarkarai Pongal Ingredients : 2 litres milk 10 almonds 1 1/2 cups newly harvested rice 1/4 cup moong dal 15 cashew nuts 1 1/2 cup jaggery grated 30 kishmis 1/4 level teaspoon nutrieg powder 1/4 teaspoon saffron crushed 1 teaspoon cardamom powder 2 tablespoons ghee. • As soon as the rice and dal are cooked to softness. sugar. • Lastly put in the kishmis. • Bring to one or two good boils. after washing.) 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.Org Next add tamarind extract.) 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 . • Let cook on medium fire for some time and then put in almond and cashewnut bits. Ingredient • For Koftas • 350 grams (12 oz. saffron nutrieg and cardamom powders. • When the milk starts boiling add rice and dal. The koftas will melt in your mouth. • 192. Malai Kofta An extra special party favourite. 191. add jaggery and ghee. curry leaves. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. coriander leaves.
Add the tomato soup. • Now add the tomatoes. coriander and salt. green peas. • Heat the ghee in a vessel and fry the onions till golden. plain flour. ginger and coriander and fry for at least 2 minutes. baking powder. cream and salt and boil the gravy for at least 10 to 15 minutes. Add the c hilli powder and fry again for 1 minute. sugar.FoolzParadize. add the koftas. 194. Shape into small balls and deep fry in ghee. tomatoes.) cauliflower • 100 grams (4 oz) capsicums 109 . chilli powder. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. 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.) french beans. Keep aside these koftas. spring onions (with leaves). Navaratna Curry Ingredient • 100 grams (4 oz. salt and a little water and cook for 5 to 10 minutes. add 4 teacups of water and cook. spring onions.) potatoes • 100 grams (4 oz. • 100 grams (4 oz. boiled vegetables.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. How to serve Just before serving. Serve hot with parathas. chillies. Procedure (Gravy) Cut the tomatoes into big pieces. Mix the paneer.) carrots • 100 grams (4 oz. Heat the ghee in a vessel and fry the paste very well. puris or rice. chillies.Provided by: www. When soft. Note: You can add 1 teacup of boiled green peas to the gravy if you like. • Add the tomato ketchup. green chillies. 193. ginger and coriander separately. prepare a soup by passing through a sieve.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions.
raisins. Fry onions in oil till golden brown.) raisins • 100 grams (4 oz. 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. Vegetable Kofta INGREDIENTS : Potatoes . 5.Org • 100 grams (4 oz) paneer • 100 grams (4 oz. 2. each Tomatoes .3 nos. coat with flour and deep fry in hot oil till golden brown. turmeric and a little water. garlic.1 tsp. Reserve the vegetable stock.4 tbsp. paneer pieces. Form the mixture into small balls. 3. Oil for deep frying For Garnishing . salt and chilli pwd and bring to boil. Mix salt and pepper to taste.1 inch piece (chopped) Cinnamon pwd. Then add the stock. cinnamon. (pureed) Chilli pwd. Carrots . pineapple pieces and few cherries for decoration.Provided by: www. 110 .3 cups (sliced) Onions . Add the tomato puree and simmer till it forms a thick sauce. carrots and potatoes into small cubes.) cashewnuts • 100 grams (4 oz. .) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. turmeric pwd. Cook for 2 mins.1/4 tsp. Cloves pwd. pepper. . cashewnuts. silver foil and cherries 195. (sliced finely) Garlic .1 cloves (crushed) Ginger . Add ginger. carrots. Cook the potatoes and carrots and mash them up. • Cut the cauliflower into big pieces • Boil the french beans. METHOD : 1.FoolzParadize. thick cream and chopped fresh corriander leaves.2 nos. salt and sugar and cook for a few minutes • Decorate with pieapple pieces.6 big nos. Salt and Black pepper Flour for coating. cloves. Keep it aside. 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. 4.
198. Add the rasmalais to the sugar syrup. Boil milk and cool it.1 1/2 litre White Vinegar . Deep fry in hot oil till light brown in color.4 tbsp. Add sesame seeds and knead well. 8. Ghee .Org 6.Provided by: www. 196. slowly little by little and keep stirring.4 cups (a bit thicker than ordinary) Sugar .FoolzParadize. knead it till no granules are left. Make thin sugar syrup.1 tsp. Place the cooked koftas in the sauce and simmer for some time. 9. Roll out on a board into thick rounds.1/2 cup Sugar . 197. 2. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. Warm milk . Oil or Ghee for deep frying METHOD : 1. Add ghee and sugar and stir till well dissolved.1/2 tsp. 4. Pistachios . 3.20-25 nos. Add vinegar to the milk. 3.2 cups Milk .3 tbsp. Divide the dough into large balls.3 cups Flour (Maida) 2 tbsp. Cut into small diamond shaped pieces. Repeat the process after adding the flour to it. Rasmalai INGREDIENTS : Milk .2 cups (powdered) Almonds (Badam) . Make small balls from the mixture and flatten it. Filter the mixture using a muslin cloth and squeeze out the water (whey).10-12 METHOD : 1. 5. 2. Besan Ladoo INGREDIENTS : Besan . 6. 4. Add this mixture to the flour and bind to a hard dough. Crushed Green Cardamoms . Garnish with grated pistachios. In a small bowl mix little flour with water and add this to the boiling sugar syrup. Add crushed cardamoms to the syrup. (chopped) 111 . Sweet Shakarpara (Diamonds) INGREDIENTS : Flour .2 tbsp. Add the cream just before serving and garnish with corriander leaves. 7. Sugar . Salt . Place the cheese (paneer) on a board and while still hot.1/2 cup Sesame seeds (til) .
Keep stirring to avoid burning. Add the dryfruits . Add the powdered sugar to it and mix well. Ghee or oil .1 cups Khoya . raisins and cardamom pwd. remove from heat and cool. When the aroma comes.10 gms. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Add khoya to cold milk.500 ml. 4. 6. When the mixture leaves the side of the vessel. Heat the ghee in a pan.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Add besan part by part and mix it well. 112 . 7. Add the khoya.50 gms.FoolzParadize. Stir till it dissolves. Keep on low flame. 3.1 cup Cardamom pwd.Org Ghee .1 cup Cardamoms . 2.100gms. Khoya .250 gms. Stir till the sugar dissolves. each (chopped) Ghee or oil . then fry in oil for a couple of mins.1 cup Cardamoms . In a heavy bottomed vessel. Garnish with varak. saffron and nutmeg.2 (ground) METHOD : 1. 3. almonds and pistachios. boil the milk and add the sugar. Add the almonds and shape the mixture into balls. and mix well.1 tsp. 200. Smoothen with the back of a flat spoon. stirring constantly. (finely ground) Milk . Black raisins . Boil the milk and add the sugar. Dryfruit Halwa INGREDIENTS : Cashewnuts. Cashewnut Barfi INGREDIENTS : Cashewnuts . then add cardamom. 5. Continue cooking on a low flame. Separately. 3. each (coarsely ground) Milk . Keep aside. Sugar . 2.Provided by: www. METHOD : 1. 2. Pass the cashewnut powder through a fine sieve. Walnuts.300 gms. 5.1 glass Sugar .400 gms. Fry the coconut in oil till it turns a light brown. 4. add the nutmeg with a little milk and keep aside.1 (grated) Almonds (Badam) and pistachios. Cut into diamond shaped pieces and serve.300 gms. cashewnut pwd. 199. Almonds and Pistachios . remove and spoon contents into a greased thali. . and keep aside. grated coconut to the milk mixture and stir thoroughly. Coconut . Remove from heat and mix well with the khoya. 8.
and the fried cocunut pieces. Add cardamom pwd. Boil it till the liquid obtains a thick consistency. Cut 5-6 coconut rings and chop it further to small pieces. Grate the remaining coconut and grind it with 1 cup hot water. 5. 4. 202. Wash and drain the dal. 201. Add all the above listed ingredients and make a dough out of it.1/4 cup Raisins .Provided by: www.Org 4. It tastes great if eaten cold too. Keeo aside.1/2 Jaggery . 12. Roast them onto the tava by adding little ghee to it . Add this second milk to the fried dal and pressure cook it. Green Onion Bhurji Ingredients 113 . Add the thick coconut milk and mix well.1/4 cup Ghee METHOD : 1.1 cup Coconut . 7.1/2 cup water and add the jaggery to it.1 tsp. In the meantime. Fry the cashews and raisins in ghee and keep aside. 9. Cut into diamond shaped pieces and garnish with almonds and pistachios. 11. Remove from heat and serve hot. Again add 1 cup hot water to the ground and drained coconut and grind. 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. 8. 3. Keep strring all the time. 5. Squeeze the milk out and reserve in a separate bowl from the previous. Pour this into the boiled dal mixture and stir well. Dal Payasam INGREDIENTS : Moong Dal (lentil) . Spoon the mixture into a greased plate and smoothen with a flat spoon. Take a small portion of the dough and roll them into parathas. Fry it in hot ghee for 2-3 mins. 2. Fry it in ghee and keep aside.2 cups (grated) Cardamom powder . Drain and reserve the coconut milk.FoolzParadize. Cashewnuts . Delicious Parathas are ready and tastes very good with spicy tomato chutney. 10. 6. 5. Cook for a few mins. This will be thicker. 203. boil 1. cashews and raisins.
Add salt to taste . Decrease flame and let it cook till the leaves become soft. After the leaves get cooked thoroughly . Keep aside Chop the leaves finely. They should cook in their own juice.Provided by: www. Keep this aside for 3 hrs. 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. When the oil is hot enough. add chilli powder and turmeric powder. Note : Do not add any water to the onion leaves. 114 .FoolzParadize. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Heat some oil in a frying pan. Add the chopped leaves and mix well. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Close with a tight fitting lid. 204. Mix well.Org 4 small bunches of green onions (onion bulbs with the leaves on) 3 eggs 1 teaspoon chilli powder 1/2 teaspoon Turmeric powder Salt Oil Method Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Serve piping hot. Beat the eggs and add to the pan. drop the batter in oil and deep fry them till golden brown.
Add sugar. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies.Org Serve hot with green chutney or ketchup.FoolzParadize. 205. 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. Grind it to a smooth paste. squeeze the water out and set aside. green chillies and ginger. These bondas are very crispy and tasty too. Keep the yogurt in refrigerator until it is chilled. Add salt to taste. Make a tarka (seasoning) of mustard seeds. salt. Make sure the curd is sour enough. 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.Provided by: www. Take each wada out from water. asafoetida and curry leaves and add to yogurt. Serving the wadas 115 .
Refrigerate it.Drain the excess water by pressing the cloth there must not be water remaining.Serve with sweet tamarind(imli) chutney. almond and safforn to it. Take the chenna out of the cloth in a dish . Now to curdle the milk add lemonjuice to it stirring continously.FoolzParadize. sugar for Ras 1 cup sugar 3 cups of water safforn. Hold it covered with cloth in the running water. pista.4 1/2 tbsp.Org Arrange the squeezed wadas in a deep dish. Sprinle red chiili powder. Bring 4 cups of milk to boil. 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. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days.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. Add the sugar for ras to it and add cardomon. And it is ready to serve. 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 . 206. When the milk is cool add chenna balls to it . pista. cardomom. 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . In the mean time see the milk for ras may be ready. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. roasted jeera powder and black salt (sanchal). Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. In a pressure cooker take 3 cups of water and 1 cup of sugar.Provided by: www. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle.
This paste must be semiliauid. salt. Steam it for 20 minutes. 208.Grind thecooled spinach alongwith the greenchillies to a fine paste. greenchillies and curryleaves in hot oil. Take out dhokla and cut into pieces. oil. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down.Provided by: www. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. Matar Palak Ingredients 1 bunch of spinach 1 cup of green peas 1 medium sizwd tomato 1 medium sized onion 1 medium sized boiled potato 3-4 green chillies 1 tsp. boil it.FoolzParadize. lemonjuice and water. Allow to cool for sometime. Pour the tapering mixture over it. Boil the cut spinach for 10 minutes in a very little amount of water.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. Mix togather water. 117 . Prepare the tampring adding rai. Garnish with grated coconut and Coriander. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly.sugar and lemonjuice and pour into tempring.
Org Chop onion and tomatoes into small pieces. Cut the boiled potato into evenly shaped cubes. Heat oil in a pan. salt. Tastes good with rotis/parathas.FoolzParadize. tomatoes. Add turmeric powder and salt to taste. add the spinach-chilli paste to the above. turmeric. Add ground Masala and roast till oil separates Add potatoes pieces. Fry for 2-3 mins. Add the onions. and green peas and mix properly Add water and pressure cook. Serve with chappaties 210. Coriander.Provided by: www. onion.peas and tomatoes. Heat oil in cooker. green Chillies.Add the cumin seeds and asofetida. 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. 209. Once the onions and tomatoes are cooked.Add the potato cubes and allow to cook on medium flame for 5 mins. 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 . Simmer it for 10 mins.
The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. Serve hot with rice. 212.And then add all the vegetables and let it boil. Add water if desired. salt (2tsp).Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. chillipowder (1tsp). 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 . 211.Mix well. When they splutter add ginger and fry. Add jeera.Provided by: www. Add the cooked mixture of the rice and dal to it with salt according to your taste. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai.FoolzParadize. This can be eaten with coconut or onion chutney. When the pieces turn brown add the crushed peppercorn and the cumin. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water. Add a teaspoon of ghee over it in the end before serving. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it. Add the ground ingredients and cook for about 15 mins. The two should be cooked till soft. Add turmeric powder (a pinch).
Cinnamon Powder 2 pieces whole cloves 1 Tsp. corriander powder. After that add ginger. 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. Add Gram Flour till you can shape them into small round soft balls. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. Do not add water. Mix all the spices (except salt) and vegetables in a bowl. chillie powder. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. Red Chilly Powder 1/4 Tsp. Serve hot with chapatis. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. 120 . Squeeze lime to it & the veg korma is ready. Let them cool for 20 minutes.. garlic. Sugar 1/4 Tsp. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp.Provided by: www. Fry it nicely. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp. Then add the vegetables & pressure cook till done.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. salt & fresh corriander leaves . 213. of Mango Powder 1 Tsp. Keep on mixing it with your hand . of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Add the sliced onions. Add salt to Gram Flour and add it slowly to the mixture.FoolzParadize.
Org Use some oil in your palm of the hand to form the balls.Provided by: www. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 .add a little bit warm water and make a soft dough. Meanwhile heat some oil in the pan . Keep on Stirring . Cooking time : 25 minutes. Keep it in the oven at warm till you serve. I would highly recommend to cook the curry about 3 hrs before you serve. 214. Add the Tomato paste. Cook them with salt for about 15 minutes on medium flame. Preparation time : 5 minutes. Set them aside. See that the oil is not very hot. 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Chop the tomatoes in small pieces. serve with curd or butter. Serves 6.) Grease the chakali utensil make chakali. Moong Soup With Paneer Light and nutritious. Deep fry in oilon midimum flame till golden brown in colour. Let it soak on paper. For the Tomato curry .FoolzParadize.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. (dough should be softer than the chapati dough. 215. Garnish with Fresh Cilantro or Paneer. Keep Medium Flame. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. Add water and ginger and simmer for 2-3 minutes. Deep fry the Kofta balls. Add the rest of the ingredients for the Tomato curry.
Add the paneer and cook for 2 minutes 216. 3. 6. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. 3. 2. Corn Soup with Vegetables A soup with a Chinese touch. Heat the ghee and fry the cumin seeds and mustard seeds. milk.Provided by: www.FoolzParadize. Melt the butter. onions. Add the strained mixture. add the onion and fry for 3 to 4 minutes. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Serves 6. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm. cabbage. 4. Preparation time: 15 minutes . carrots. add the asafoetida and moong liquid. stirring ocassionaly. salt and pepper and boil for 2 minutes. Healthy Tomato soup The ever popular tomato soup made in a healthier way. Blend in a blender and strain. sugar. Cooking time: 30 minutes . Add the lemon juice. Mix the cornflour with a little water and pour into the soup. Serves 6. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. When they crackle. 4. Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. Add 6 cups of water and cook in a pressure cooker. 217. Cooking time : 25 minutes. Boil for 2 minutes. Add the sugar. Blend the cooked moong in a blender. 2. Soak the moong for a few hours.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. Preparation time : 5 minutes. salt and pepper. 5. Strain. 5. Serve hot with cream and bread croutons.
Strain to separate the stock from the skin. butter and cheese and boil for a few minutes. Serves 6to 8. Grate the coconut. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. Add the paste. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. Cooking time: 20 minutes. Serves 6. 4. Discard the skin. Add 6 cups of warm water and blend in a blender. 3. corn and Ajinomoto powder and cook in a pressure cooker until done. 5. Mix the cornflour with 6 teacups of water. Serves 6. 3. 220. Mix the cornflour and coconut milk. Green Peas Skin Soup Preparation time: 10 minutes . 6 teacups skin of green peas 1 tablespoon green peas 1 chopped onion 3 teacups skim milk 2 teaspoons butter salt and pepper to taste 1. 2. Heat the ghee and fry the cumin seeds for 1 minute. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock. 219. Serve hot. Preparation time: 20 minutes. Preparation time : 20 minutes. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Cooking time : 10 minutes. Health Information: This unusual soap gives the flavour of peas without the calories. Add salt and pepper. 2. 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.Provided by: www.FoolzParadize. Fresh green pea pods add fibre and Vitamins A and C to the soap. 2. Add the green peas skin and green peas and cook for 3 to 4 minutes. Cooking time: 10 minutes . 7. Add the vegetables. 218. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Strain to obtain coconut milk. Boil the stock for 1 minute. Add the paste and curry leaves and fry again for 1 minute. add to the paste and boil for a few minutes. Heat the butter and fry the onion for 1 minute.Org 1. Blend in a mixer. 6.
Add the garlic and chilli powder and fry again for ½ minute. Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. Letil Soup Preparation time: 10 minutes . Add the lemon juice and top with oil.Serves 6. the tomatoes. 2. 3.Cooking time: 10 minutes. How to proceed 1. 3. Add the stock and boil for 10 minutes. blend in a mixer. Ajinomoto and salt and boil for 2 to 3 minutes. blend in a liquidiser and strain. When cooked. When cooked. cut lengthwise 10 to 15 canned mushrooms. 4. 221. cauliflower. Add the vegetables and fry again for 1 minute. 3. 2. tomato. Preparation time: 15 minutes. ¾ teacup masoor dal (washed) 3 sliced onions 4 cloves crushed garlic ½ teaspoon chilli powder 3 tomatoes 2 teaspoons oil salt to taste For serving lemon juice For garnish 1 tablespoon boiled rice 1. 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.FoolzParadize. 124 . Add the green chilli. put the stock to boil. masoor dal and salt and cook in a pressure cooker till the first whistle. Add the beans. 3. 2. Add 6 teacups of water. 6 teacups clear vegetable stock 1 green chilli. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. Boil for 5 minutes. Cooking time: 15 minutes . Cut the onions and tomatoes into big pieces. 222. mushrooms. 2. Serves 6. The combination of cereals and pulses provides protein of high biological value. lemon grass. Heat the oil and fry the onions for 1 minute. Serve hot with lemon juice and garnished with boiled rice. Add the moong dal and 6 teacups of water and cook in a pressure cooker.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. salt and pepper and give one boil. Heat the oil and fry the onion for 1 minute.Provided by: www. 4.
Ingredients. Cook for 25 minutes. Serves : 6. 6. 7 cloves garlic 7 green chillies 25mm. add 2 teacups of water and cook. 750 grams (1 5/8 lb. Preparation time : 40 minutes Cooking time : 60 minutes. Cook for a few minutes.Add the sugar and salt. 223. Drain.Serves 6. 1 teacup red kidney beans (rajma) 2 onions. When cooked. Cut the tomatoes intobig pieces. sweet and sour sauce.Org Serve hot with chillies in vinegar.FoolzParadize. Next day. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. 5. 1. Soak the red kidney beans over night. 4. Add the paste and chilli powder and fry again for 1 minute. garlic chutney. Heat the ghee and fry the onions for 2 to 3 minutes.) kand (rataloo) 250 grams (9 oz. RAJMA CURRY A favourable from the Punjab. 224. 2.Cooking time: 30 minutes. Preparation time : 20 minutes Cooking time : 20 minutes.Provided by: www. Mix all the ingredients with 4 to 5 teacups of water. 3.) potatoes 2 to 3 brinjals 1 teaspoon ajwain 1 teaspoon chilli-ginger paste 1/4 teaspoon soda bi-carb 1 to 2 tablespoons oil A few lettuce leaves Salt to taste Green chutney. Add the tomato soup to the rajma mixture. sev and oil (optional) to serve 125 . Sweet Corn Soup An old-time favourite. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces. Serve hot with chillies in vinegar and chilli sauce. 7. 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. Ingredients. take out a thick soup through a sieve. Serves : 6 to 8. cook in a pressure cooker. soya sause and chilli sause. Preparation time: 10 minutes.) papadi 500 grams (1 1/8 lb. piece ginger How to proc eed. 2. Add the cooked red kidney beans.
Peel the kand and cut into big pieces. Blend all the ingredients in a liquidiser. For the sweet and sour sauce. 9. 6. chilli-ginger paste.Provided by: www.FoolzParadize. For the garlic chutney.(for the koftas) 126 . Preparation time : 30 minutes Cooking time : 40 minutes. MALAI KOFTA CURRY A tasty kofta curry. put a few leaves of lettuce at the bottom. Alternatively. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. String the papadi. add enough water to get the right consistency. In a small earthen pot (matka). 3. soaked in water 1 teaspoon garam masala 1 teaspoon chilli powder 1 1/2 teaspoons lemon juice Salt to taste Oil for deep frying To be ground into a paste. 7. For the koftas. 100 grams green peas 100 grams cauliflower. 5. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. Cut the potatoes and sweet potatoes without peeling. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. Make slits on the brinjals. finely chopped 100 grams carrots. 225.Org For the green chutney. Blend all the ingredients except coriander except coriander in a liquidiser. Do not separate into two. 8. 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. Garnish with coriander. Blend all the ingredients in a liquidiser. finely chopped 100 grams french beans. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. Serves :6. 4. For the sweet and sour sauce. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. Apply the ajwain. Serve with green and garlic chutneys and sweet and sour sauce. For the green chuntey. Cover the matka. oil and seve. Fill with all thevegetables and cover with the balance lettuce leaves. finely chopped 250 grams potatoes. instead of cooking in a matka. Mix all the vegetables. 1. 2. If too thick. Mix thoroughly and apply the oil all over. soda bi-carb and salt.
Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. garam masala. 5. Remove and blend into a puree. 2. How to proceed. 6. cinnamon and paste and fry again for 2 minutes. french beans and carrots in a pressure cooker without adding water. 1. 3. Add 1 teacup of water and boil for 3 to 4 minutes. 4. 1. Add the tomato puree and cook for 2 minutes. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) .add the onions and stir fry for 5 minutes till light brown. 15 cloves 25 mm. 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 . salt and pepper and cook for 5 minutes. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas. le mon juice and salt and form into kofta balls. 226.washed and soaked in water for 2 hours. Heat the butter. chilli powder. Boil the peas. Add the paste. Steam the cauliflower. Pour the mixture into a blender. 5.FoolzParadize. Blend the onions in a liquidiser with very little water. add the cornflour and sugar and blend.Provided by: www. 1. Pour the gravy and fresh cream over the koftas. chilli powder. 2.Org 9 cloves garlic 25 mm. Put to cook again and add the garam masala. 6. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts. 750 grams tomatoes 3 onions 4 cloves 2 small sticks cinnamon 1 tablespoon cornflour 1 teaspoon sugar 1 teaspoon garam masala 1 teaspoon chilli powder 4 tablespoons butter Salt and pepper to taste To be ground into a paste. Keep aside. For the gravy. 2. Add the vegetables and peas to the potatoes and make a dough. Put the tomatoes in hot water for 10 minutes. Then add the cloves. 7. Arrange the koftas in an ovenproof dish. 4. Add 1 tablespoon of bread crumbs and the bread slice. (1") piece ginger 7 green chillies For the gravy. 3. 8.
Drain well and immerse in warm syrup for an hour. Correct seasoning. form into small balls and keep separately. ghee Add two tbsp.FoolzParadize.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. Kofta Lajawab Koftas 125 gm Amul Cheese . ghee to wheat flour. Add tomatoes turmeric. add enough water to knead to a soft dough. Keep aside. Form into walnut sized koftas and deep fry till light brown. heat oil in a pan and brown onions. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Remove from fire and flavour with essence and caedamom powder. Makes about 8 228. Knead well and from into as many balls as the number of stuffing balls you have. 128 . Cook the mawa for stuffing in frying pan till it is golden brown. Boil till 3 cups of clear syrup are obtained. Add water according to consistency of gravy required.pured 3 cm piece ginger . red chilli and garam masala and fry on low fire till oil separates. Add ginger and fry well. deep fry on low fire till dark brown.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . Fold over adn close sides to make an oval Jamun. To make gravy. And milk and remove the scum as it surfaces.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. Serve hot with parathas or tandoori rotis. Add the rest of the ingredents and mix well. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp.Provided by: www. 227. Knead well.grated 200 gm tomatoes . Add koftas and boil for a further two minutes. Boil for 5 minutes. Mix well. Serve warm decorated with silver foil. Drain and keep aside. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil.
7. Sprinkle the garnish on top. coriander leaves and salt. 6. raisins and sliced onion till golden brown. Add curd. 11. Heat ghee in a vessel and fry the beetroot paste on a low flame. coriander leaves finely chopped 1 tbsp. Badshahi Baigan 300 g. except garam masala powder. ginger 4 flakes garlic 1 tsp. put a little beetroot filling in the centre and seal the edges. Stir well. 3. Serve hot with rice or parathas. ginger-garlic paste 1 tsp. Wash and squeeze dry. Roll out each ball into a small puri. Smear with salt and keep aside for 10 minutes. chopped 1/4 tsp. ghee Method Grind all the ingredients.5 cm. Add fried brinjals to the gravy and simmer for two minutes. 14.Provided by: www. Add all the dry spices. thick slices. garam masala powder Salt to taste 3 tbsp. 9. add some ghee and fry the parathas till light brown. Cook covered. Cut brinjals into 2. 2. Remove. 230. 10. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Heat ghee. 4.5 cm. Remove from heat. 13. cashewnuts 1 tbsp. chilli powder 2 tsp. coriander powder 1 tsp. chopped 2 tsp. Roll out into parathas. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. to a paste. grated fine 4 medium sized onions 4 green chillies 2. brinjals 1 cup curd 2 large onions. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion .In the remaining ghee fry the chopped onions till transparent. raisins Method 1. chopped 2 tomatoes. Remove from ghee and keep aside. garam masala powder 1 tsp.Org For the stuffing: 2 cups beetroot. fry cashewnuts. Divide the paratha dough into small balls. turmeric powder 1/4 tsp. each ginger & garlic grated or crushed 129 .coriander leaves. 8. cashews or peanuts 1 tsp. till the mixture is almost dry. 5.sliced 1 tbsp. 229. Fry the brinjals in the same ghee till tender.FoolzParadize. Heat tawa. 12. Cook till the gravy thickens.
Add onions and stir fry till light pink. or cauliflower. Garnish with coriander before serving. lemon juice 1 pinch soda bicarb 1/2 tsp. Dry grind coarsely. sugar and crushed nuts. Add all other masalas. wheat or millet flour 3 green chillies 1 tbsp. Chop onions very fine or run in a chopper. Add veggies at this stage. Green Gravy Ingredients: 4 cups spinach chopped. Semi puree tomatoes and capsicum together. Goes with: Vegetables like brinjals. Stir. salt. cinnamon-clove powder 1/2 tsp. red chilli powder 1/4 tsp. stuffed baked capsicum. washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. Heat oil or ghee in a heavy pan.Org 1/4 tsp. Add tomato capsicum puree. Cover and simmer till gravy is thick and fat starts separating. cinnamon-clove powder 3 tbsp. cheese grated (optional) salt to taste 1 tsp. This should be done in a food chopper or grated. garam masala powder 3/4 tsp. oil or ghee Method: Dry roast peanuts or cashews lightly. ginger grated 2 tsp. sugar salt to taste 2 tbsp. oil Method: 130 . Add ginger garlic and stir for a moment. stir bring to boil. Mix.FoolzParadize.Provided by: www. turmeric powder 1/2 tsp. Makes: 2 cups 231. potato. baby corn.
bring to a boil. Add onions. coriander and cherries. cashew. cinnamon-clove powder 3 tbsp. Add curds and cook. mixed vegetables with a few pineapples bits. Add prepared vegetable at this stage. Add blended spinach mixture. Heat oil in a pan. etc. etc. baby corn. etc. stir. Goes well with: Paneer chunks. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. potato and peas. peanuts and bread. Garnish with grated cheese before serving. Run till semi-smooth. Goes well with: Veggies like peas. cream. Add cinnamon clove powder.FoolzParadize. spice powder. Sprinkle 2 tbsp. khuskhus with milk. onion. add onion mixture. Add vegetables. Put in a mixie. ginger.) 232. grated cheese or paneer 3/4 cup milk 1 tbsp. Allow to cook for 2-3 minutes more. Cook covered for few minutes till thickened. Toss to mix. peanuts husked & lightly roasted 1 tsp. red chilli powder 131 . add ginger. at this stage. flour and a few pinches salt.Provided by: www. chillies. and stir. water all over it. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. stir fry till light pink. Cover and put to boil on high. french beans. coriander leaves finely chopped 2 tbsp. garlic grated 1 tsp. Grind together in a wet mixie. wheat flour 1/2 tsp. cashewnuts broken 1 tbsp. ginger grated 1 tbsp. 233. coriander finely chopped 1 slice dayold bread white 1 tsp. add gourd and soda. for 3 minutes. add chillies. stirring continuously till whiteness of curds disappears. Add milk. potato chunks. Garnish with grated cheese. add sugar. khuskhus seeds soaked in 2 tbsp. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp.Org Take spinach in a large vessel. Stir gently till boil resumes. dry mixture. tamarind water 1 tsp. salt. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. Heat fat in a heavy pan. saute for 3-4 minutes. ghee or oil Method: Grind together in a dry mixie. Makes: 2 cups gravy (approx. Cool in a plate or run under tap water to cool.
235. (For this. Keep aside. Turn down heat and add cardamom and Besan. keep cooking for 2 minutes. putting back oil in pan. ginger. (Test: a few drops of water sprinkled on it sputters instantly). Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. chopped stirfried brinjal pieces. Keep aside.Provided by: www. Drain well by pressing.1 cup *Sugar -. Add all dry and ground masalas. adjust quantity of oil required. Cool onions a bit. Spread 1/2" thick onto a platter. Add asafoetida. garlic stir fry for a minute. serve with parathas. boiled peas. Grind in mixie.4 tbsp * Chopped Almonds -. Simmer till gravy is thick and oil starts to separate. capsicum. Heat oil. In remaining hot oil. flour. tamarind water. drain. keep aside. fry brinjals pieces in oil. turmeric powder 1/2 tsp. rotis. stirring constantly to prevent burning until it has changed to a brown color and smells . and continue by frying the onions. Add tomatoes. add onions.4 cups *Ghee/Unsalted Butter -. stir well.1 tbsp or to taste 132 . stir. Garnish with chopped coriander.Org 1/4 tsp. 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.) 234. Turn off the heat and stir in the sugar. Cut into diamond shapes after it has cooled down.1 tbsp or to taste * Chopped Pistachio nuts -. Fry. Add prepared veggies and stir.1 tbsp or to taste<BR. add cumin seeds allow to splutter. salt. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. stirring continuously. etc.FoolzParadize. dhania (coriander seed) powder 1/2 tsp. fry till well browned. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. Goes well with: Chunky veggies like boiled baby potatoes with skin. strands * Raisins -.6-7 tbsp * Milk -.
Pistachio. 237. Ras Malai Ingredients: Ricotta Cheese 2 lb. Do not use the same sugar syrup more than once. leaving only the panir/curd. 2. 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. Turn off the heat to place the cover on the pressure cooker. The cheese should have hard. Thicken until the volume drops to around half of the origi. Place 20-25 rasgoolas in syrup.Org Method: 1. bay leaf.) Method • • • • Mix 1. ( At this point of time you can smell the aroma around!) 4. When boiling add one cup of either whiter vinegar or lemon juice.Provided by: www. Stir till the flour is very very light brown in color.5 cup sugar. Milk should separate into whey and curd. cardamon pods. Add sugar to mixture 6. Rose Water To taste (opt.nal volume. When cooker begins to whistle wait for a couple of minutes. Add milk to wheat flour 5. Turn the stove off. Add Almonds.FoolzParadize. Place curd in food processor and process for one minute. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil.ened and turned a pale brown. if a microwave is not available. Cool for a few hours in the fridge. When pressure cooker depressurizes. remove cover and re. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. Saffron (extremely good for winter) 236. Heat for a few minutes. cut it into 1 inch squares and add to the hot thickened half and half. do it over low heat and stir frequently. It should be soft but not sticky. This is best done in a microwave.sults in about 80 to 100 rasagollas. After the cheese has been baked. Using vinegar usually re. Half and Half 2 qts. 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.peat previous step with the rest of the rasgoolas. Turn heat on high. This will take at least an hour (you can leave it overnight). Form small balls from the curd. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter. Thicken the Half and Half by simmering over low heat for a long time. then turn it off. Now add wheat flour to this 3. 133 . Add the remaining 0. Pour into collander.
gurt and salt. The potatoes should be sliced. Potatoes 1 lb. Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Bay leaf 1 Onion 1 Ginger 1/2 tsp. Add ginger and garlic and fry for another minute. mashed 1 piece fresh ginger. continuously stirring. 240. Sprinkle with turmeric. Salt 1/4 tsp. Dum Aloo Ingredients: Oil 3 tbsp. Garnish with fresh corriander and sliced almonds and serve hot. Cooking time about 25 minutes and should be sufficient for 2-3 people. Fry for sometime and then add curd and keep frying till it turns golden brown. cover and cook for about 10 minutes on low heat.FoolzParadize. Add these. Cumin Seeds 1/2 tsp. 239. Add yo. or 3 garlic cloves.Org 238. and drain.Provided by: www. Fry for 3-4 minutes. Coriander powder 2 tsp. chopped Dry Masala: 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon cashew nuts. Yogurt 2/3 tsp. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion. salt. Chili Powder 1 1/2 tsp. size of walnut. Garlic 1/2 tsp. fry in oil. minced 1 large tomato. Tomato 1 Capsicum 1 Method • • • • • Heat oil.sicum cut up.utes. Turmeric 1/4 tsp. and a table spoon water. chopped fine 1 tablespoon garlic/ginger paste. and cook for 4-5 min. coriander and chili powder. chili powder. onion and ginger paste. add bay leaf and onion. corriander powder. Prick with fork. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Mix gently. Beat the yogurt and blend into a smooth mixture. Add mustard and cumin seeds. and the tomatoes and cap . mix well. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried.
) Add 1/4 cup water. * Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. then stir in the peas. 241. Garnish with the coriander and serve while hot. Ginger 1 in. pepper. Cover and steam over medium heat until tender. In the remaining oil sauté the chopped onion until it begins to turn brown. about 12-15 minutes. Do not scorch. Cauliflower 1/2 lb. add salt. Add the tomatoes and bhoona * 1 minute.Org Prepare the cheese chunks. puree it in a blender and continue. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. 242. Remove with slotted spoon and set aside to drain on a paper towel. Cut each in half. Serves 4 to 6 people. Red Chili Powder 1 tsp. Turmeric 1/2 tsp. chopped 1/4 cup oil 3/4 teaspoon paprika 1 teaspoon amchoor powder (or substitute fresh lemon juice) 1/2 teaspoon turmeric salt and freshly ground pepper to taste 1 teaspoon garam masala 2 tablespoons chopped coriander leaves for garnish Method: 1. Add all spices except the garam masala and stir-fry 2 minutes. Serves 4-6 people. Add the paneer cubes and bhoona 2 minutes. stick Garlic 3 cloves 135 . 3. and in a wok or heavy skillet fry them in hot oil until golden. the dish covered. Prepare onions and tomatoes.Provided by: www. Butter 4 tbsp. Set aside.FoolzParadize. Stir in the cashew paste. until all liquids are reduced and the spices coat the meat like a paste. Add the dry masala and bhoona 3 minutes more. Wash okra under running water and slice off the ends. (NOTE: If the sauce is lumpy at this stage. Serve at once. and a gravy created as the dish becomes liquified again. with constant stirring to avoid scorching. 2. thinly sliced 2 tomatoes. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. In a wok or heavy skillet heat the oil and sauté onions until translucent. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Add the okra and stir-fry 2 minutes. About 1/2 cup of water can then be added. Set aside. 4. Add the garlic/ginger paste and bhoona 2 minutes.
When it splutters add chopped onion. Ghee 2 tbsp. cubes. Method • • • Chop onion. Serve hot with rice. sambhar powder and the grated coconut. Add chillies when daal starts getting red. Blend the daal mixture and coconut until the paste is fine.FoolzParadize. and asafoetida.Org White vinegar 2 tbsp. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. If using dry coconut. Put in the mustard. Simmer on a slow fire till cooked. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. jaggery 2 tbsps. Red Chillies 4-5 Asafoetida(optional) 1 tsp. coriander. broccoli. 243. Fry till golden brown. and cauliflower into 1 in. sambhar powder 1 tsp. tomatoes. Stir in the tomato puree. Add salt to taste and about two cups of water. curry leaves. and simmer for about 5 minutes. oil Salt to taste. Coconut (grated) 3 tbsp. Melt butter and saute onion. 136 . Mix chopped tomato. Masala Preparation • • • Roast black pepper. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. MethodScrape and cut radish into round pieces. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Keep aside. Chana Daal seeds 2 tbsp. soak it in a little water. Add the spices and vinegar. Add drained toovar dal and the radish slices. Season to taste with salt and fresh-ground pepper. Heat oil in a kadai. cut green peppers. Keen frying for a few minutes. Coriander Seeds 2 tbsp. Tomato puree 2 tbsp. chana daal.Provided by: www.
1 teaspoon Fenugreek .FoolzParadize. Curry leaves .1 cup Gram dhal . - 1 cup (broken into small pieces and Dry coriander seeds .2 tablespoons Oil . Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). red chillies. cumin seeds.Org 244.a pea size lump or 1 teaspoon hing powder.3 sprays. gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma. Heat oil in a kadai and fry on a slow fire. Add coriander seeds.Provided by: www. the hing and the fenugreek seeds till light brown in colour. Remove 137 . Mangalore Rasam Powder Ingredients: Red chillies tightly packed).1 tablespoon Cumin seeds .1/2 teaspoon (methi seeds) Hing .
FoolzParadize.2 teaspoon (optional) . Salt . Use the chillies along with the stalks . and also provide fibre body).lime size.1 Mustard seeds .2 Green chillies . Tamarind .as the stalks also have the for potency the of the chillies. Mangalore Rasam (serves 6).2-1/2 tsp.Provided by: www.1 teaspoon Black gram dhal .1/4 teaspoon Seasoning Ghee . Tomatoes .1 teaspoon Red Chilli .1 Rasam Powder .1-3/4 teaspoon Turmeric powder . This powder can be used for 2-3 months. * * * 245.1/2 cup. Powder fine and bottle it. Ingredients Tuvar dhal (thuvaram paruppu) .3 teaspoons p73 Sugar .Org flame and allow to cool.1/2 teaspoon 138 .
till smell of tamarind disappears and the tomatoes are cooked. and the rasam and boil for five minutes till slightly thick. Add the mashed powder dhal.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . squeeze and strain out the liquid. Remove from fire. add the mustard seeds.FoolzParadize. Boil tamarind water with turmeric slit green chilli. Serve rasam hot with steaming rice and papads. the raw tomatoes (chopped) salt and sugar powder.when cold. * * * 139 . Heat ghee in a pan. red chilli and black gram pour dhal. When mustard seeds splutter add hing powderthe seasoning over the rasam. powder tamarind in two cups of water for ten minutes. two and a half cups of water. mash well.Provided by: www. Add curry leaves and coriander leaves.
white pumpkin.1/2 teaspoon Hing powder .3/4 cup Vegetables .2 teaspoon Salt .3 cups (like sambar onions.2 teaspoons Sugar .FoolzParadize. chow-chow) Tamarind .1-1/2 teaspoon (optional) Turmeric powder .1 Mustard seeds .1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes. When cold mash well.1 tablespoon Red chilli .1-3/4 teaspoon . 140 .2-4.1/4 teaspoon Green chillies .lemon size Coriander leaves .1 teaspoon Black gram dhal .Provided by: www. Seasoning Oil .2 tablespoons Curry leaves .1 tablespoon Rasam powder . Soak tamarind in one cup of water.Org 246. Sambar (serves 6) Ingredients Tuvar dhal .
and curry leaves.1 tablespoon Rasam powder . Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. Simmer Heat oil and red in a pan. Add tomatoes and fry till it becomes mushy. Cook vegetables threequarter cooked sugar.2 Capsicum .1 cm p73 Method:Chop all vegetables. add coriander leaves. When mustard seeds splutter.1 teaspoon Sugar . Add cauliflower.FoolzParadize.1 teaspoon Turmeric powder . Add the rasam powder.Org for five minutes. green chillies and ginger into the hot oil and fry till the onion turns golden. and When slit green chillies. 248. Add in one and a half cups of add water. * * * 247.2 cups Oil .1/4 teaspoon Onion . Heat three tablespoons oil in a kadai. add salt.3 cups (in flowerets) Peeled and cubed potatoes . fry a bit. capsicum. salt tamarind water and simmer till raw smell disappears. Cauliflower Curry (serves 6) Ingredients Cauliflower . rasam powder tillthick. When the cummin seeds splutter add the onions. Chana Daal seeds 2 tbsp. black gram dhal chilli. squeeze well and strain out juice. Serve sambar hot with rice and chips. add hing powder and pour the seasoning over the sambar.2 Green chillies . sugar and quarter cup of water. add mustard seeds. Add mashed p73 dhal.2 teaspoon Cummin seeds . add the cummin seeds and hing powder. 141 .4 tablespoons Coriander leaves .1 Ginger . (Plain potato curry can also be made the same way).1 teaspoon Salt . coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Cover and cook till the vegetables are cooked and the curry is dry. Remove and serve piping hot with rotis or rice.1/4 teaspoon Hing powder . potatoes and turmeric powder.Provided by: www.
Baking Soda 1/4 tsp. Didir Onion Rava Dosa Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas 142 . ginger and soda. Coconut (grated) 3 tbsp. Oil 3 tbsp.Provided by: www. 250. Masala Preparation • • • Roast methi. Mix well and set aside for 4-5 minutes. coriander powder.FoolzParadize. and asafoetida.Org Coriander Seeds 4 tbsp. Keep aside. Salt 1 tsp. Method • • • • Soak urad daal and moong daal for 2-3 hours. Green Chili 1 Chili powder 1/2 tsp. Fry small spoonfuls of the mixt ure in hot oil. Add finely chopped onion. Add chillies when daal starts getting red. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. chili powder OR green chili. salt. 249. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Ginger 1 tsp. If using dry coconut. Grind daals into a coarse paste. chana daal.
When ready to eat. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion .peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . maida. Mixing by hand is a good idea if you don't have a whisk or electric mixer. • 251. A lot of holes is just the thing. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. drizzle the batter such that there is a latice work effect.FoolzParadize. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp.finely chopped 4 cloves garlic .Provided by: www. rice flour together into a thick batter adding little water at a time so no lumps are formed. Salt to taste. 253. Ferment for 12 hours.Org Method • • • • Mix rava. Grind separately to a smooth paste and mix in a large vessel with salt.8 hours. Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . Remove in a few minutes and make more. For the plain rava dosa leave out the onions. Method • • • Soak the rice and daal separately in slightly warm water for 2 . Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least.5 inch piece root ginger . Add salt. Mix thoroughly (use blender if possible). preferably in nonstick pan. Make thin crepes. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter. 252. spray a non-stick pan lightly with oil and warm.peeled and sliced 1. Leave covered in a large pot overnight. wide spatula and flip it over.
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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
1 1/2 tsp. channa dal 1/2 teaspoon. veg.10 tea spoons. salt and fry for some more time. 1/2 tsp turmeric . whole red peppers . method:Cut the brinjal into 1 inch blocks. cool and grind it . 1/2 onion . Sour curd .2 onions. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. 264. Drain on a paper towel and add to the palak mixture . salt .14 to 15. Beans . Cashews and Green Chillies to get a semi solid batter. Palak Paneer Boil palak with 3 green chillies .1 or 2. Carrots medium sized .This is good for appetizer. Also add green peas and Coriander leaves and fry. allow to splutter add in palak paste . Garlic gloves . Stuffed Brinjal Curry Split peas dal .2 cups. Mix roasted Rava. Finally add the rice and cover it. Serve hot.Salt to suit taste. If needed. when oil heats add the cinnamon sticks and cloves. Now take a pan add oil then addsome cumin seeds .Close the pan with a lid and cook for 10 minutes. ( Rice and Water should be in 1 : 11/2 proportion ). Also add coriander leaves and Kari veppu leaves. 2 dry red chillies .Half cup. 263.Org 261. salt .all t hese ingradients are to be fried dry and ground to a paste. Seasoning:fry in oil mustard.Then take some oil in a pan. 1 glass of milk and mix well. Add the Vegetables (except peas) and fry for some time.FoolzParadize. Oil for frying. Curd. Open it and mix the cooked pulav gently. Rice flour .2. salt to taste. Stuff the brinjal with the ground paste. keeping the stove at low heat. Rice flour. 262.1 cup Method: Mix all the above ingredients and soak for about one hour. Now pour the Coconut milk and add water for the rest.3 Cups. Then add the masala paste. Can) .1 1/2 tsp. Clean and Soak the rice in hot water for 10 to 15 mints.1 1/2 tsp.1. green chillies . IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . urud dal . Basmati Rice . turmeric powder 1/4 teaspoon.Tamarind(imli)pulp -1 table spoon. Cloves . red chilli 10 numbers. This dish can be eaten along with rice and chapathis. 1/2 tsp ginger garlic paste . This dish will have to be made thick and brinjals should not be fully mashed.See that it is not deep fried.10.First put the cooking oil. Coriander leaves . Cumin seeds 1 spoon. coconut gratings 3 tablespoon.fry them intil they are golden brown. mustard seeds . Rice Flour .Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. coriander seeds . haldi powder 1/2 teaspoon.1" piece. Cashew Bits. Make the flame low and keep for 20 mints. coconut shreddings can be added to the batter.7 to 8 stems. Heat oil in a fry pan and add the brinjals. Cinnamon sticks . put small portions of it in oil. Take small balls and deep fry it in Oil.Provided by: www. Finely chopped onions .6 to 8. toor dal and coconut gratings and add to the main dish. Chillies . Rava Bonda Rava . Let this mixture boil nicely. Toor dal -1cup. Rasavangi ingredients:Brinjal-big size 2nos.1 Cup. the dal has to be cooked separately and finally added to the main portion. Oil or butter . Remove from the frying pan after the balls become golden in colour. Grean Peas 1/4 cup. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266.10 to 15. salt -to taste For the paste:coriander 2teaspoon. Serve it with Coconut Chutney. Boil in water and add all the above except toor dal. Curd : 1 Cup. fenugreek 1 teaspoon. Green Chilly 3pcs. Cut th above into small pieces and grind finely.2. Coconut Milk Pulav Masala : Ginger . Ingredients: Coconut Milk (15 oz.2 nos. Recipe from Vanitha Thyagu. Garnish with few fresh coriander leaves 147 . 265. Maida Bonda Maida or All-purpose-flour -2cups.
6 Cut into medium pieces. 271.Org 267. fenugreek seed powder .each 1 spoon asafoetida .1/4 spoon Slightly roast the above without oil and grind into fine powder.fenugreek seeds.Provided by: www. Tomato pickle Cut the tomatoes into large pieces.Ad d this to the poickle and mix.Add red chilli powder. coconut pieces.Store in refrigerator. Aavakkai (Mango pickle) sour mango pieces(medium sized). and asafoetida(perungayam). 270. add fenugreek seed powder an asafoetida.(Preseve the juice while cutting). Fry with constant stirring.This will taste great with curd rice.1 cup salt . 272. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.red chilli powder . fenugreek seeds. Add tamarind juice to this and bring it to boil.Take oil and add mustard seeds. 273.1/2 spoon and mix well. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. crystalline salt. Lime pickle Fresh lime(large size. 268. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper.Grind it in a blender to make it into a thick juice. add mustard seeds.Grind into a thick paste. 274. 269.little mix the above ingredients and add 3 cups of sesame oil. and add 1 cup of chopped leaves.Add this to thick curd and keep it aside. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.1 cup turmeric powder.Add mustard seeds. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya).To 5 spoons of oil. ripe) .5 cups mustard seed powder .Wash the tender mangoes and spread the ground paste on it.FoolzParadize.4 spoons. Next day.Store in refrigerator.a pinch into a thick paste. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste. sesame seeds . asafoetida.Add salt.a pinch. Ginger Pickle Grate ginger finely.a small piece of tamarind and salt.Add salt and heat with constant stirring until the mixture becomes thick.When it splatters. Maavadu (Tender mango pickle) Grind mustard seeds.4 spoons.Pout 5 teaspoons of oil in a frypan. asafoetida . Cut into fine pieces. whole red peppers and turmeric poweder. 148 .1 cup red chilli powder . Add salt. fenugreek seeds. Next day add 1/4 cup of sesame oil and leave it aside.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Add 1 tsp salt.When the mustard splatters. thin skin.
Deep fry in oil. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).add salt . Dal Vadai (Aama vadai) Soak 200 g of gram dal.1/2 tsp. 280.3 cups . Turn over both sides until fully cooked. 281.Beans. Add a bunch of curry leaves. 6-8 tsp of urud dal for an hour. When it pops. 3 hot green chillies(chopped).Provided by: www. Then add 6 tsp grated coconut and fry lightly. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. 1/2 tsp whole black peppers. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little.Drop this carefuly into boiling oil and fry till it turns golden brown. 200 g of toor dal.Add 3 times water and steam until it is overcooked. 277. add 1 tsp urud dal. In a pan. and cumun eeds.Now add 3 cups water and when it comes to boil. Add 2 tsp of ghee while serving. 3 red chillies. Deep fry this in oil and turn over until the vada turns golden brown. 275. 279. Rice Uppuma Rice rawa .Add a pinch of asafoetida. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked).FoolzParadize.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. To 1 volume of this add I volume of finely cut cabbage pieces . and roast lightly. 1 tsp gram dal. Deep fry this in boining oil. add 1/2 tsp mustard seeds.Error! Bookmark not defined. On a plastic piece of paper place a ball of this and flatten it by hand.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.When it splatters. and salt .Grind 3 green chillies. Take 1 cup of rawa and lightly roast without oil to make it crisp.Cut green chillies and ginger into fine pieces. 278. 2-3 chopped green chillies. carrots. 1 tsp whole black peppers. Mangalore bonda Mix 2 cups maid and 1 cup rice flour. Drain the water from the aval and add it to the pan and fry.1 cup. a bunch of curry leaves and mix well. Add 1 tsp salt.Add the soaked dal to this mixture and grind coarsely. To this add 1 tsp cumin seeds. 3 whole red peppers and salt in a blender. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Then drop them in boiling oil. and asafoetida.Org black whole peppers. Aval uppuma Soak 200 g of aval in water for 1/2 hour. You can mix curd with soaked aval if you like. Error! Bookmark not defined. water .Take some ghee in a fry pan and add whole black peppers. Error! Bookmark not defined. VenPongal Mix rice and moong dal in the ratio 1:1. 1 tsp urud dal. onions Cut the vegetables into fine pieces. Rawa Kichadi Vegetables .Heat 4 tsp of oil in a pan. add 1 tsp urud dal.When the peppers burst add 149 . a pich of asafoetida. 1/2 tsp cumin seeds and 1/4 tsp salt. heat 6 tsp of oil and add 1/2 tsp mustard seeds. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. 282. 1 teaspoon gram dal. Turn over until golden brown in colour and it is fully cooked… 276. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft.
Add salt. Flatten this flour ino round shape (the size of urud vadai). Leave it for about 8 hours to become sour. Let it be more thin than normal dosai. curd.1/2 Fenugreek seeds . heat water to boil. using this preparation in the place of rice.2 Urud Dal . or Error! Bookmark not defined. but make the dosas more thick. few cumin seeds.Dry roast 2 tsp of cowgram.Then grind in a blender (with adding water in steps) into a very fine flour.FoolzParadize. place a laddle of flour and spread on it(it should be thick than a normal dosa). add 2 curd chillies(alternatively. Heat the pan and spread a drop of oil on it. Now the sevai is ready .. curry leaves and mix well.Turn it over so that both sides are cooked well.Add this to cooked dal-rice. 283. coconut pieces(cut into very small pieces) and 1/2 tsp salt. Urud dal -1/2 cup. Kaaradai Roast 200 g of raw rice and powder it into a nice rava.2 tsp Soak the above in water for about 4 .When the pan is fully heated. Make dosas as described in Error! Bookmark not defined. turn over.Org chillie and ginger pieces and a pinch of turmeric powder. 1/4 tsp asafoetida.Add water and mix.To this add chopped green chillies. squeeze into the form of long threads on a plate. Heat a dosa tawa and spread a tsp of oil over it. In a thick vessel. over it. when it splutters.When they are cooked. Add a pinch of salt and stir well. sour curd or buttermilk .Add salt and keep it aside (to get sour)for 12 hours. 286. Uthappam Par boiled rice . take some flour and spread it on the pan into a round shape. Heat 2 tsp of oil add mustard seeds. Morkkali rice flour .1 cup. When it becomes hot enough. add the rawa and stir into a paste. 284. Add about 2 tsp of rava. Side dish -Error! Bookmark not defined. 285.. and roll the dosai on both sides and move it to a plate. fenugreek seeds .2 cups. 287.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. The same procedure can be followed with wheat flour instead of maida 150 .Provided by: www.. When it is cokked on one side. For serving follow the procedure for Error! Bookmark not defined. salt to taste(about 1 tsp). Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. 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.2 Raw rice .little Rinse the above ingredients in water for about 2 -3 hours. place in idli plates and cook. use red whole peppers). . water .When it is almost cooked spread a teaspoon of Error! Bookmark not defined. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. Maida dosai Mix maida:rice four in the ratio 2:1. add a tsp of oil all over its edge and remove when fully cooked. Masala Dosai Par Boiled rice .4 cups.5 hours and grind into a fine flour.Add some ghee while serving. Add ome splattered mustard seeds.Place some Error! Bookmark not defined. and add the roasted cowgram . Using this flour in omappodi achu.1 cup Mix the above well.
cardomom . Also add a feww cardomoms and kalkandu and mix well.FoolzParadize. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. cumin seeds and make dosas as described in Error! Bookmark not defined. cashewnut . cashewnut . Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. leave for 5 min. water 1 Heat water to boil. Now make into even balls by pressing lightly with hand.200 g. Soak urud dal for 1/2 hour and grind it into a thin soft paste. cardomom . cardomom powder. 292. Cover and keep aside for 1/2 hour.To this add finely powdered sugsr. Drop the boondis into the sugar syrup and mix well.1 1/2 kg. Rava laddu (Ravaalaadu) white rawa .50 g Roast rava in a dry pan and powder it. moongdal.. Roast cashewnuts.1 kg. sugar . 1 cup powdered jaggery.1 kg. grated coconut in ghee and add this to the mixture and stir well.50 g Roast rava in a dry pan and powder it. Rava laddu (Ravaalaadu) white rawa . 289. Rava dosai Slightly roast rawa in a dry pan. Inner stuffing(Poornam): Mix 1 cup grated coconut. Add the liquid part of this juice (which will be at the top) to cooked mixture.200 g. raisins. Heat the ghee slightly until it melts and add it to the mix well.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.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. 291. Add chopped green chillies. sugar . Pour this paste in a thick plastic cover and make a small hole at its bottom corner. Roast the cashews in ghee and add to the mixture.10 (powdered).Org 288. ghee .Then take even sized balls of this and shape it into a hollow hemisphere.Add water and steam in pressure cooker. gram dal in the ratio 2:2:1. 151 .To this add finely powdered sugsr.. Kozhukkattai Outer cover: Rice flour . cardomom powder.1.10 (powdered). Roast the cashews in ghee and add to the mixture.Roast some cashews and raisins in ghee and add it to the mix. Heat the ghee slightly until it melts and add it to the mix well. Laddu Prepare Error! Bookmark not defined. Make into even sized balls with this flour. Wait until the mixture cools down to a temperature where the hand can withstand the heat. ghee .Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked.1 1/2 kg. curry leaves. chopped onions.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Make into even sized balls with this flour. 290.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. Sakkarai Pongal Take rice.Provided by: www. Allow to cool.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes.Add some extra ghee while serving. 293.
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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.
Peel skin and mash thepotatoes and keep them aside. Mix this well with the mashed potatoes.spoonGreen chillies 2 Coconut 2 t. Add pepper. and add fresh lemon juice.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. chilli powder. and roll them similar to chappati/puri's andcut them into small squares/dimonds.Provided by: www. salt and the soaked dhall coarsely. hing. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. 313.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water. and deep fry in oil. Grind ginger.spoonChanna dhall 1/2 t. coconut. green chilles. Roll small balls and keep them aside.Org 308.spoonCashew 1/2 cup choppedSalt 1 t. channa dhall.FoolzParadize.spoonUrad dhall 1 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. make small balls and deep fry in oil.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. and butter with little water.spoonButter 2 t. 311.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying MethodMix all the above ingredients with little water. and salt finely. 310. Wet grind urad dhall. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t.spoonGreen chillies 2 Coconut 2 t. Make small balls and deep fry in oil. and curry leaves to this. 155 . salt. hing . green chilles. and make a nice dough similar to Chappati dough.Make small balls. Make a batter with channa flour and little salt. 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. uraddhall.green chilles. 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. 309. 312. curry leaves and ginger.spoonHing a small pinchSalt 1 t. Add pepper. 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. and salt finely. hing. Add chopped spinach and makes small balls and deep fry in oil.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. Fry in little oil.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t. Deep fry these small squares in oil.spoonCooking oil for frying MethodMix maida. coconut.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. and curry leaves to this. Coat the balls in thisbatter. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. hing . cashew. Wet grind urad dhall.green chilles. and salt. mustard. Make small balls and deep fry in oil.spoon Mustard 1/2 t.spoonCooking Oil for frying Method Boil potatoes with turmeric.
Add all the other ingredients except oil.spoon of oil around it.5 t. 317.Keep it overnight.Provided by: www. rava. 318.5 t. and cream of rice together in 6 cups of water.spoon of oil around it. Coat a flat vessal with oil. maida. Let it cook on this side for a few minutes. and put 1 t. and put 1 t. or with some jaggery.Org 314. cumin seeds. Wait till the addai turns brown. Wait till the dosai turns brown.Keep it overnight so that this will ferment.Serve it hot with any chutney. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoonSalt 1.Fry pepper. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.spoonsCooking Oil for making dosas MethodRinse and soak rice. aval and urad dhall in water for 1 hour. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. Grind the two seperately.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. and put 1 t.spoonsCooking Oil 1-2 t. 315. Add dried ginger powder and mix everythingtogether. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.spoonCooking oil for making addai Method Rinse and soak thuvar dhall.5 cupsDry ginger powder 1 t.spoon per dosai MethodMix rava.spoon of ghee around it.Wet grind the above with salt into a nice batter. and then turn over to the other side. moong dhall. and make a fine batter. andput 1 t. and coconut with the melted jaggery.spoonsGhee 2 t. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. urad dhall. to the above batter.spoonCumin seeds 1/2 t. and mix them together with salt. 316. Do not turn the dosa.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool. 156 .spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours.spoonCumin seeds 1 t. Close the dosa with acover and let it cook for a few minutes.spoonsSalt 1.spoon Curry leaves Cooking Oil 6 t.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan. and rice flour in water to make slightly watery batter. hing and red chillies.spoonHing 1/4 t. Let it cook on this side for a few minutes.spoonPepper 1/2 t.FoolzParadize.Mix wheat flour.spoon of oil around it. rice flour. maida. Grind the above coarsley and add hing and salt to this.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t. Keep at roomtemperature for 12 hours.Keep this batter in room temperature for atleast 20 minutes before making dosas. andput 1 t.5 t. Addthis to the flour.Grind the above coarsely with salt. before making idlis.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.spoon of ghee around it. cardamon. and then turn over to the other side.5 t. 319. and curry leaves in oil and ghee. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.Serve it hot with chutney.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.spoonsCream of Rice 1.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. channa dhall.
Serve with corrianderchutney or onion chutney.Heat oil and ghee in a pan. pepper.FoolzParadize. 324. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonCilantro 1 bunch finely choppedSalt 1.Fry mustard.spoonSalt MethodCoat eggplant with little oil.spoonTamarind paste 1/4 t. salt and little onion. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. salt and tamarind paste. and grind it into a powder and keep it aside.spoonSalt 3/4 t. urad dhall.Bring 1 cup of water to a boil.spoonMustard 1/4 t.spoonPepper 1/2 t. and cover it 157 . and urad dhallin water for 1 hour. and either bake it in an oven. then add urad dhall.spoon salt. vetha mulaka.Provided by: www.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t.spoonSalt 3/4 t. Now add cream of rice and keep stiring until cream of rice gets cooked. Garnish with finely chopped cilantro.Fry mustard. turmeric. andwait for a few minutes. Sprinkle little water.spoonsSalt 1 t. red chillies and hing. and salt. thuvar dhall. orgrill it on the stove. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. Add 6 cups of water to the above and let it cook for sometime. usually takes about10 minutes.Fry the remaining onions in oil and keep them aside.5 t. urad dhall.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. and add cumin seeds.spoons MethodRinse and soak rice. red chillies. and mix it with the batter. 323. hing. and add tamarind paste and salt to this.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. cumin seeds.spoonChanna dhall 1 t. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t.spoonUrad dhall 1 t. Mix mashed eggplant. andcurry leaves in oil. and let it cook for sometime.spoon MethodDry roast urad dhall.spoonCurry leavesOil 2 t. mash the eggplant and keep it aside. 322. Peel the skin. channa dhall. green chillies.Fry mustard. channa dhall.Make them similar to addai's.spoon MethodMake a batter with rice flour.spoonCooking oil 4 t. andcurry leaves in oil.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. fried ingredients to the tamarindwater. butter milk. hing. curry leaves. and add the choppedeggplant to this.Make the peserat like dosas. washed & cut 1" lenght wiseUrad dhall 1 t. and curry leaves. Dry grind the above with 1/4 t. and now add turmeric. red chillies.spoonUrad dhall 1 t. Finally add the ground methi powder.spoonChanna dhall 1 t. Eggplant Podi Curry IngredientsEggplant 250 grams.spoonRed chilli 4-5Mustard 1/4 t. hing.spoon MethodDry roast methi.spoonMethi 1/2 t. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. Keepstirring until the rice flour gets cooked. ginger. red chillies. and hing in oil.spoonMustard 1/4 t. corriander seeds.Org 320.spoonHing a small pinchSalt 1 t.5 t. channa dhall.spoonCorriander seeds 1.Fry mustard in oil and wait till it splatters.spoonsHing a small pinchTurmeric 1/4 t.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. hing. and put a spoon full of onions onthe dosa and fold the dosa before serving.Grind the above with green chilles.spoonCurry leavesCooking Oil 4 t.spoonsGhee 2 t. and then add the rice flour batter. Wet grind the above coarsley with redchillies and salt. and green chilles. 321. 325.
and diced plantain in oil in a wok.spoon MethodSoak vazai thandu. and sprinkle this on the plantain curry.Peel skin and mash them and keep it aside. and let it cook for another 5-10 minutes. Letthis cook for a few minutes and then garnish with cilantro.Fry pepper. hing. peeled and dicedCumin seeds 1/2 t.spoonHing a small pinchTurmeric 1/4 t. 330.Add salt and remaining ghee and mix everything well.spoonCurry leaves a fewOil 3-4 t.spoons of cooking oil. moong dhall. hing.FoolzParadize.spoonGinger a small piece finely choppedGhee 1/2 t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t.spoons ghee. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t. curry leaves. Sprinkle water and let it cook for 5minutes.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. Plantain Puli Curry IngredientsPlantain 2-3 washed.spoonCumin seeds 1/2 t.spoonSalt 1 t. finely chopped ginger. peeled. Let it cook for 10 minutes.spoonSalt 1/2 t. and ginger in 2 t.spoon (or to taste) MethodBoil potatoes with turmeric and salt.spoonMustard 1/4 t.spoonSalt 1 t. hing. turmeric.spoonMustard 1/4 t. and addthe vazai thundu to the above pan.Fry mustard. turmeric.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. Plantain Curry IngredientsPlantain 2-3 washed. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.Fry mustard. 329. tamamrind paste. hing. red chillies. and the ground masala powder. moong dhall and turmeric powder with extra water andkeep it aside. 158 . 328.Org slightlyuntil the eggplant gets cooked.Fry mustard. curry leaves. channa dhall. hing.spoonChanna dhall 1 t. urad dhall. urad dhall. curry powder and mix it well.spoonHing a small pinchTurmeric 1/4 t. urad dhall. red chilliand diced plantain in oil in a wok. red chilli.spoonsButter milk 1/4 cupCooking oil 2 t. finely chopped ginger.Fry mustard.spoonUrad dhall 1/4 t.spoonSalt 1/2 t.spoonsSalt 1 t.spoonTamarind paste/extract 1/4 t.and then add the grated coconut to the above.spoonRed chilli 2Curry powder 1 t. Now add the remaining salt.Fry cashews in 1 t.spoon MethodBoil plantains with turmeric and salt. turmeric.spoonSalt 1 t. hing. 327.spoonCurry leaves a few Cooking oil 3 t.spoon Mustard 1/4 t.spoonRed chilli 2Mustard 1/4 t. Mix it well andadd a few t. and now add the ground masala. urad dhall.spoon MethodFry mustard. Add little water to tamarind paste. coconut and red chilles and keep it aside. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t.spoon ghee and add to the above. curry leaves. Now add salt.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoon (or to taste) MethodBoil plantains with turmeric and salt. cumin seeds.spoonChanna dhall 1 t. channa dhall. and add this to the above pongal.spoons of oil and then add the mashed potatoes.Wet grind cumin seeds. 326. urad dhall.spoon MethodCook rice. red chillies. and dicedUrad dhall 1/2 t.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.Provided by: www. curry leaves. lemon juice andsalt in 2 t.Squeeze the butter milk out the soaked vazai thandu. curry leaves. Sprinkle water and let it cook for 10 minutes. green chilli.Peel skin and grate them and keep it aside. and ginger in oil. butter milk and salt togetherfor 15 minutes.spoons of oil and then add the grated plantains. and let it cook for a few more minutes. turmeric. lemon juice andsalt in 2 t.spoonMustard 1/4 t.
Add the remaining milk.Soak almonds in hot water for 1 hour.Knead maida. Serve it cold/hot. Now add sugar and keep stirring.FoolzParadize. 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. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.Provided by: www. Add the soaked saffron and serve it cold. Add saffron. and boil for 10-15 minutes. and kesar color to above and let it cool. 332. and keep it aside. soked rava.Boil evaporated milk. and almond paste for 10-15 minutes. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. condensed milk. and keep the same amount ofsugar aside. 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.Measure the amount of almond paste. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. and keep it aside.Soak rava in little water for 10 minutes. 159 .Org 331. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.spoonsSaffron 1/4 t. till the flavour comes out.Soak almonds in hot water for 1 hour.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. using somecold after.Cook the almond paste for 5-10 while stirring it constantly.