Bagara Baingan

Bagara Baingan
(North Indian brinjal recipe)




Bagara Baingan ingredients:

8 brinjals
1 medium size onion, finely sliced
small lemon size tamarind
1 tsp ginger garlic paste
1 tsp chilli powder or to taste
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
10 fenugreek seeds
1 bay leaf
2 cardamom pods
2 cloves
1" cinnamon
few curry leaves
few coriander leaves
1 tbsp oil
salt to taste
Paste ingredients:

1/2 ground nuts (peanuts)
2 tbsp seasame seeds
2 tbsp coconut powder or fresh coconut
Bagara Baigan preparation:

First dry roast the peanuts, seasame seeds and coconut powder till they into nice golden yellow colour.
Make a paste (little bit corase) and keep aside.
Soak the tamarind in 1/2 cup water and extract the juice.
Wash and cut the brinjals ("+" shape) and put them in water.
Now heat a pan with oil and add mustard seeds.
When they start to pop add bay leaf, cinnamon, cardamom and cloves.
When they start to crackle add sliced onions and saute till they become transparent.
Add ginger garlic paste and saute till the raw smell disappears or till the oil separates from the mixture.
Now add brinjals, salt and cover with a lid and cook on low flame till the brinjal become tender.
Add chilli powder, coriander powder and turmeric powder and saute for few seconds.
Now add the tamarind extract and bring it boil.
Add ground paste and combined well.
Cover with a lid and cook on very low flame for further 10 mins.
In-between stir well. so that they don't burn.
Finally adjust salt and garnish with coriander leaves.
Now yout easy and tasty bagara baingan is ready to serve.
This goes well with Roti, paratha, plain white rice, etc...

Karuvepilai kuzhambu

Roast channa dal,urad dal, dhania,cumin seeds,pepper,vendayam,red chillies &lots of curry leaves.Powder. Season mustard channa & urad dal,chilli,mustard & kayam.Add water & tamarind water,haldi & ground items,salt ,jaggery & riceflour.Cook till desired consistency.

Rawa Idli

1cup fine Rawa,add seasoned urad dal,channadal,mustard,fried cashews,raisins,chopped gr.chillies,ginger,curry leaves & vegs.Add 1/2 cup fermented curds,cor.leaves coconut etc.Steam cook the idlis for 10 -12 min.

Garam masala powder

Cloves -----10gms
cinnamon ---20gms
Dhania------2ladles
Thakkola----3
Roast dhania ,warm the remaining ingredients & powder.

Spinach soup

In a sauce pan ,saute the minced onion in butter lightly,Add the spinach [500gms]& 2cups water.cook till dry.Pass it through the sieve.Mix this puree with 2 cups of veg stock& 1cup milk.Just before serving add 1/2 cup milk&salt.Serve with bread routons

Lemon Icecream

Boil 4 cups milk & 1 cup sugar till it is reduced to 3 cups.stir till cold.Melt 1tbsp butter in a saucepan,stir in 1tbsp flour& a pinch of salt to make a smooth paste.Slowly add 1/3 cup of milk& cook over a low flame till it becomes thick.Add rest of the milk.Chill in a fridge tray.When freezing has started turn it into a chilled bowl.Beat & add 1tsp grated rind & 2 tbsp lemon juice & colour.Return to tray & freeze again.

Kulfi

Grind 2 ozs each almond & pista & 1 oz of cashew using milk. Dilute it with 2cups of milk.Mix with thin condensd milk,1 cup cream,3 drops almond essence& 2 drops green colour.Pour into moulds.Dilute 4 tbsp cornflour in water & cook while constantly stirring till it is thick.Press it nto coldwater through chakli mould.Make a syrup with 8tsp sugar & 6 tbsp water. Serve the kulfi with falluda & syrup.

Brinjal chutney

Take a fresh brinjal,smear oil& roast over fire.Skin it & grind wit 1tsp chilli owder,small lemon sized tamarind ,coconut & salt.Heat oil,season with mustard,red chillies & Urad dal.

Pal adai prathaman

Dissolve 600gms of aggery in water & make a thick syrup.Put the adas into it with 2 1/2tbsp ghee&stir well.Put 3rd extract of 1coconut.When almost dry pour the 2nd extract.When it is almost thick add the 1st extract,1/2 cup cow's milk.Add cardamom,cashew,kisis& slives of coconut.

Mixed vegetable Curry

Carrots 2,potato 2,capsicum 1,peas 50 gms,2 tomatoes,1 onion,2 pods garlic,1/2"ginger.Chop onions,ginger & garlic finely.Fry in oil,add the vegs & then the tomatoes,finely chopped.Stir fry.Add haldi,sambar powder & water. Close & cook till cooked.Add salt,garam masala,& jaggery.

Carrot kheer

Cook 2 carrots in a cooker without water.Soak 6cashews,almondsfor 4 hrs.Grind finely with 2 cardamom & 1tsp coconut.Mash the carrots. Add the ground Paste to ilk & bring to boil.Add the carrots,simmer,add sugar.Cool

Stuffed Brinjal

Roast & powder 1tsp dhania,1tsp channa dal,1tsp urad dal 2 red chillies.Mix salt. Stuf the brinjals & fry over a low fire.

Stuffed paavakkai

Cook paavakkai without water in a cooker for 1 whistle.Cool,slit & remove the seeds.Make a paste of besan,cumin seeds,chilli powder & salt with oil[no water].Fill this in the pavakkai & tie with a strng. fry in oil over low fire.

Tamarind Rice

Roast dry& grind the following
1 ladle dhania,5red chillies,/2 tsp vendeyam,1/4tsp sesame seeds.Seaso mustard,kayam,gr.chilli,urad dal,channa dal&red chillies & curry leaves.Add tamarind water & ground powder & allow to boil.Add jaggery & salt.Add frid cahews & groundnuts.
Mix with rice.

Baby potatoes--dum

Peel baby potatoes & half cook them. In a kadai put oil,1tsp sugar,& haldi.Fry potatoes till golden brown.Remove & keep aside.Fry 2 chopped onions,2 tomatoes,ginger-garlic paste,red chilli powder & garam masala.Add the potatoe,water& cover & cook on slow fire.

Kofta Kurma

Grate 1 raw papaya & squeeze out water.Add 1 lade besan,salt,1/4 tsp garam masala,tsp ginger-garlic paste&1/2 tsp chilli powder.Mix well& make balls & deep fry.Add to the gravy.

Gravy--

Grind 3 onions,4 tomatoes,ginger &garlic,red chilli powder & haldi. Fry nicely till the raw smell goes.Add coconut milk &salt &cook till it thickens.

Garlic Pickle

Garlic pickle--Valliammai

In a kadai,put sesame oil[1ladle],season mustard.Add1up peeled garlic,haldi & 1tbsp PURE REDCHILLIPOWDER.Stir fry till garlic canges colour before adding chilli powder.Add juice of 6 lemons.Bring to boil till oil separates & thickens.

Kuzhal Puttu

Kuzhal Puttu----awesomecuisine.com

Ingredients:
1 kg raw rice
1 cup coconut gratings
salt to taste
a little water

Method:
1. Clean and soak for 1 1/2 to 2 hours. Drain all the water, spread the rice on a cloth for water to get absorbed.
2. When rice is quite dry, powder it in the dry grinder or the mixi.
3. Sieve the flour, remove the grit, put this back again, grind and sieve.
4. Repeat the process till all the rice has been made into flour.
5. Take 2 cups of the sieved flour, lightly roast on a low flame,avoid lumps while roasting. Remove from fire, cool.
6. Add salt to 3 tbsp of water mix and add this to the flour and mix the flour to resemble bread crumbs. Keep this aside for half an hour.
7. Use a puttu kuzhal, fill it up with the mix like below.
8. Spread some coconut gratings at the base, put some flour, coconut gratings and again flour. Repeat the process ending with coconut. Close the kuzhal and keep it in a vessel & boil for a while till steam comes out of the kuzhal. Remove the kuzhal from boiling water.
9. Place the kuzhal on a plate, open both ends and with a stick or a ladle, gently push the cooked puttu out.
It will be cylindrical in shape. Cut this into thick slices.

Serve hot with kadalai curry or sugar and banana.

Vegetable Bonda

Boil 2 potatoes,peel & keep aside.Chop 1 carrot,1/2 capsicum,5beans,2gr.chillies,1/2"ginger,3pods of garlic. shell 50 gms of gr.peas.Season mustard ,kadalai paruppu,urad dal& curry leaves.Add the chopped vegs & fry.Keep closed &cook with sprinkles of water.Wen cooked add the boiled potatoes,& haldi.Add salt,coriander leaves.Add a dash of lemon juice.Mix &make balls.Take 1/2cup besan ,1tbsp rice flour,salt,pinch of soda,1/4tsp chillipowder.Add water &make batter.Dip the balls in the batter & deep fry,over medium flame.

Murukku

Powder 4 cups rice flour,1cup roasted urad dal finely.Add 100gms of butter,salt ,cumin & kayam.Make a thick dough &make murukku.

Rawa Kesari

Roast 1cup rawa in ghee.Boil 3 cups of water ,add rawa, add colour if required .Add fried cashews & raisins,powdered cardamom & ghee.

Pauppu vadai

soak 1cup kadalai paruppu for1 1/2hrs.Drain well. Add 1 red chilli,2pods garlic,&salt. Grind coarsely.Add saunf.Add onion,curryleaves &chopped bananaflower.Make vadai.

Jaggery Payasam

Soak 1/3cup raw rice for 2hrs.grind it along with 1/2of a coconut,& a few cardamom finely.
In a thick bottomed kadai,add 2tbs ghee & 2cups water.When it boils,slowly add the ground rice while constantly stirring.Cook,add water if necessary.Add 100 gms of jaggery [powdered].& milk if necessary.Garnish with fried raisins & nuts.[Some cooked moong dal also can be added].

Corn-chowder

2tbsp butter
1cup chopped onion
1cup chopped celery
3tbsp all purpose flour 3cups vegroth
1cup diced otatoes
2cups corn kernels
1/8tsp dried thyme
1baylaf
1/3cup heavycream
1/4ts pepper
salt to taste.

In a saucepan melt 1tbsp butter.Cook onions & celery.Add flour& stir till absorbed.Add broth & bring to boil.Add potatoes,cornflour,thyme & bayleaf. Boil.Stir in the cream,pepper & salt.

Carrot- cauliflower soup

3cups sliced carrots,1 1/2 cup broth,1 1/2 cup water/buttermilk,1cup cauliflorets,3tbsp diced cucumber,1/2 ts ginger paste,1/8tsp pepper,1 1/2 tbsp honey,salt to taste.

Combine all ingredients except honey & salt in a pot & boil till tender.Blend till smooth,stir in the honey & salt.

Cucumber/onion/lettuce salad Dressing

1.Combine 1/4cup sour cream,1/4cup buttermilk[churned curd],1clove of minced garlic,pepper&oregano.Pour over chopped vegetables.

2.Cubed cucumbers,tomatoes,celery chunks,Onions& gr.peppers.Combin 3tbsp limejuice,1 1/2 tbsp olive oil,1/4cup chopped cilantro,salt.Pour over.

Frjole Beans

3cups water,1cup pinto/black/kidney beans,/2 cup chopped onions,1tbsp chopped chilli,3cloves garlic,1 bayleaf,1/4tsp salt,1tbsp veg.oil,1/2 cup chopped tomatoes.Cook well the water,beans,onion,chilli,2cloves of minced garlic & bayleaf till beans are tender.Stir in salt & simmer for 1/2hr.In a kadai add oil & 1 clove of garlic& tomatoes.Stir till tomatoes soften.Blend tomatoes,1/4cup of the cooked beans & add to the remining mixture & cook for 10min.


To make refriedbeans Cook 3tbsp onions&1clove of garlic in oil,add 1/4tsp cumin powder&then frijoles.Cook until dry.

Vegetable moussakka

Crush 2 cloves of garlic & mix with 1 1/2 tbsp olive oil.Thinly slice one medium eggplant ,coat with this oil & broil till lightly charred.In a kadai add 1 1/2tbsp olive oil& cook 1cup chopped onions.Add 2 cups chopped tomatoes,1tbsp tomato puree,1/3 cup chopped parsley,salt,cinnamon,cloves,1/4tsp garam masala & pepper powder each.Cook & stir occassionally.Stir in 2 cups cooked lentils,&1 cup cooked & diced potatoes.In a sauce pan melt 2tbsp butter over medium heat,stir in 3 tbsp maida until absorbed.Stir in 1 1/2 cup milk & bring to boil.Add 3 tbsp parmesan cheese.Beat one egg.Stir in 1/2cup of white sauce into the egg.Stir this mixture into the remaining white sauce.Preheat oven o 375*Grease a pan,make a layer of overlapping eggplant slices.Top with lentil mixture.Another layer of eggplant slices.Pour cream sauce over it& Sprinkle with parmesan cheese.Bake 25 min or till top is browned.

Brinjal Kotchu

Temper mustard,urad,methi seeds,curry leaves& kayam.

Add green chillies,1 onion,& saute.Add 2 chopped tomatoes,5cloves garlic. Add brinjal,sambar powder,chilli powder,haldi,salt,sugar,tamarind water & simmer.

Drop cookies

Cream 1 stick btter& 3/4 cup sugarBeat in one large egg.Add 1ts lemonzest.Add 1 1/3 cup flour& 1/2 tsp grond ginger 1/2 tspak.soda,1/4 tsp alt. Heat oven to 350*.Drop cookies onto greased sheets,sprinkle sugar over them.Bake for 7 min.

French walnut cake

Lightly grind 1 cup walnuts with 4 tbsp sugar. Toss with 1/2 cup flour.Beat together 3 eggs& 1 cup sugar.Add 4 tbsp beaten butter.Fold this to the walnuts.Keep in a greased pan & bake at 350* for 30 min.Glaze over with apricot jam & serve with whipped cream.

Potato soup with mushroom

Heat oil. Add diced potatoes till golden brown.Add chopped onions,&leaks.Add stock & simmer.Puree until smooth,add sauted mushrooms.

Matter Paneer

Keep fried paneer ready.In a sauce pan heat 3 tbsp oil.Add 2 small sticks of cinnamon & jeera .Add 2 chopped onions,ginger-garlic saute.Add 1tsp chilli pow,garam masala & haldi,salt,jeera pow & 1 cup chopped tomatoes.Cook.Add peas & simmer.Add paneer & garnish with cor.leaves.

Berry berry cake

1/3 cup cream cheese spread
3/ cup sugar,
2egg whites
2tsp lemon peel grated
1cup+2tsp flour
1/2 tsp bak.soda
1/3cup sour cream
3 cups berries[blue&rasp]
1 1/2 cup whipped topping.

Creme caramel

Preheat oven to 350* & place 6 custard cups in a 13*9 baking pan.Melt 6tbsp sugar over medium heat,pour equal amts in each cup.In a pan boil milk,add 2 beaten eggs & 3 tbsp sugar.Add vanilla extract,almonds & orange zest.Let stand for 10 min.Pour equal amts to eahcup.Pour water in pan till half way up the sides.Bake till set or for 45 min Cool & refrigerate.To SERVE RUN KNIFE AROUND EDGe OF CUPS & invert into plates.Garnish with orange zest.

Red Pepper pesto

In mixie coarsey grind 2 roasted red peppers,2tbs almons,4 tbsp parmesan cheese,tsp tomato paste,1 clove garlic& salt.Mix in olive oil,store chilled.

Choc-o- chip cookies

Preheat at 375*. Combine 3/4 cup butter ,1 1/4 cups brown sugar,2tbsp milk,1tbsp vanilla.Beat at medium speed until creamy.Beat 1 egg into this mixture.Combine 1 3/4 cups flour,1tsp salt,3/4 tsp bak.soda& mix into creamed mixture.stir in 1 cup choc chips & 1 cup nuts.Drop dough into cookie sheet.Bake at 375*for 10-12min.Cool & remove from oven.

Pilaf Masala

Dissolve 1tsp saffron in 2tbsp water.Roast 2tsp dhania & 1tsp jeera.Blend along with garlic,ginger,turmeric&redchilli.Add yogurt & lime juice.

Golden pound cake

makes 12 servings

3cups cake flour
1 1/2 tsp bak.pow
1/4 tsp salt
1/ tsp nutmeg pow
1 1/2 cup sugar
1cup[sticks] butter
1tsp vanilla extract
3eggs
1/2 cup evaporated milk

Combine flour,bak.pow,salt& nutmeg pow in a bowl.Beat sugar,vanilla,&sugar until fluffy & light.Add eggs one at a time,beating well after each addition.Beat in flour alternatively with evaporated milk.Pour into greased ,floured 10" pan.Preheat the oven to 35*&BAKE FOR 30-40 min.Cool for 10 min.Dust with powdered sugar.Serve with strawberries.

Cheese cake

Philadelphia cheese cake---Makes 8 servings

250gms[8ozs] of cream cheese softened
1/3cup sugar250gms cool whip[8ozs]
1prepored graham crackers crumb rust

Mix cream cheese & sugar until smooth.Gently stir in whipped topping .Spoon into crust.Refrigerate for 3hrs Top with fresh fruits

Baked Eggplant parmesan

6 servings
2 cups seasoned dry breadcrumbs
1 1/2 cup grated parmesan cheese
2 medium eggplant,peeled &cut into 1/4" slices
4eggs beaten with 3tbsp water

1jar Ragu Hearty pasta sauce
1 1/2 cup shredded mozrella cheese

Preheat oven to 350*. Combine breadcrumbs,1/2cup parmesan cheese.Dip eggplant in eggmixture then in breadcrumb mix.Arrange the eggplant in single layer in greased baking sheets,bake for 25min[till golden brown]1n a 13*9 dish,spread 1cup pasta sauce,layer 1/2 of the eggplant[baked]then 1cup sauce& 1/2 cup parmesan cheese.Repeat. Bake for 45 min.Uncover & sprinkle mozrella cheese.Bake uncovered for 10min or till the cheese is melted.

Pedas

1can condensed milk,1cup milk powder,1stick butter

Microwave for 6 minutes.

Khova

1 can condensed milk,1tbp yogurt,3 tsp ghee
Microwave for 6 mnts.

Vengaya sambar

Chop onions,2gr chillies & cook in little oil.Add about 1/2cup tomato puree,sambar powder,tamarind salt & finely mashed paruppu.

Tomato soup

Tomato soup--Brown & polson recipes
Cornflour2-3tbsp
Ripe tomatoes 1kg
onion 1 medium
sugar 1tsp
ginger garlic paste 1tsp
salt & pepper

Cut tomatoes & onion & cook till soft.Grind & sieve it.Heat 2tsp oil& lightly fry the g-g paste.Add the puree with sugar,salt & pepper.Mix in cornflour&cook for 5 min Add water if necessary.

Mattar - mushroom curry

Grind 1 onion,1tsp dhania&gnger-garlic.To this add chilli powder&haldi.Grind separatel blanched almonds&cashews.Boil the sliced mushroom.HEAT THE OIL FRY THE SPICES,THE NUT PASTE,CHOPPED TOMATOES ,Some curd & little water.Add mushrooms,& peas.Bring to boil.Garnish with cor.leaves.

Vazhakkai curry[amma's]

Cook the veg with salt & haldi.Chop&saute 1 large onion in coconut oil.Grind coconut,gr.chilli&jeera & add to the onions&bananas.Add salt & curry leaves.

Karamani Manjapushanikai

Cook karamani [or siruparuppu]in a cooker CHOP PUMPKIN INTO !"pieces.Heat coconut oil seaon mustard &red chillies&curry leaves.Add veg,paruppu,salt & thoran masala.

Bhappa Doi

Beat together 1 cup beaten curd,1cup milk,& 1 tin of condensed milk.Add sliced almonds,cashews,pitachios& raisins.Mix well, Pour into pudding mold& cook in a cooker,Chill in refrigerator.

Masala Gobhi

Grind 1tbsp kuskus,2tbsp cashews into paste with litte water.Separately grind 1/2"ginger,6flakes garlic & 2 gr.chillies.Heat oil & fry 2 large onion[grated],add the ginger paste,2chopped tomatoes,haldi,1tsp cor powder,1/2tsp cumin powder,1tsp chillipow,1/4 cup water& 2 1/2tsp salt.Cook till tomatoes are pulpy.Add 1 tbs curd & when well blended add another 1/2 cup curd.Fry till oil separates.Add chopped cauliflower & stir in the cashew paste.Garnish with cor.leaves.

Sweet chutney & Tikka chutney

sweet chutney

Add equal amounts of dates& jaggery.Grind with a little water & boil.

Tikka chutney

Equal amts of mint & cor.leaves,6gr chillies,salt--grind well.Add watr & bring to boil.Add 1/2 pkt paanioori masala.cool & add lemon juice.

Paani poori--fill pooris with sprouts,boondhi,sweet & tikka chutneys.

Dhokla

1cup channadal,1tsp raw rice,1tspurad dal--soa for 3 hrs.Grind with 3 grchillies,salt,sugar,haldi,till creamy.Set aside for 2hrs,add 1/2 tsp bak.pow.Coat a vessel with oil.Pour not more than half. Steam in the cooker for 20-30min without wt.after it cools run a knife through the sides & overturn onto a plate. Cut into squares. Season with lot of oil& mustard. garnish with coconut,grchillies & coconut.

Hummus

Blend 500gms of chick-peas with 1/4 cup tahini,2 cloves garlic & 1/4 cup lemon juice.Season with salt & paprika

Banana Nut Bread

Cream 1/2 cup sugar& 1/3 cup shortening until light & fluffy.Blend in 2 eggs.Sift together 1 3/4 cup flour,1tsp bak pow,1/2 tsp bak soda& 1/2 tsp salt.Add half of this to flour mix & 2 mashed bananas & blend well.Add the remaining mix 2 more mashed banans.Blend in 1/2 cup chopped walnuts.Bake at 350*for 45 min.

Banana nut bread--variation

Maida 1cup, wholewheat flour 1cup,1tbsp bak pow,1tsp bak soda,1tsp salt,1/2 cup butter,1/2 cup brown sugar,2eggs,1/3 cup honey,4ripe mashed bananas.

Preheat oven to 350*.Grease pan.Stir in flours,bak.pow/soda & salt.Cream butter &sUGAR TILL FLUFFY.Beat in the eggs & then the honey.Beat in the banana.Add 1 cup chopped nuts.Bake 50 min or till done.Remove from oven & cool.

Gucamole

combine pulp of 2 avocados,2tbsp limejuice2 cloves garlic,1minced shallot,1/2tp salt,hot pepper sauce,3tbsp chopped tomatos,1tbsp chopped cilantro.

Quick Rice Pudding

In a bowl combine 3/4 cup rice,1/4 cup evoporated milk,1/4tsp vanilla,1 1/4 tsp sugar,1/8 cinnamon powder,2 pinches nutmeg powder,pinch of salt,1 1/2tbsp raisins.Microwave on high for 2 min Stirring inbetween.

Dense chocolate cake

Place 1 cup blanched almonds with 1tbsp of sugar--finely grind it.Heat oven to 350*.Grease & flour 9"pan.Melt 1/2 lb bittersweet chocolate&1/2 cup butter over low heatin a double boiler.Beat 6 yols with 1/3 cup sugar until pale.Add the chocolate mix ture & grated zest of 1 orange,mix well.Beat 6 eggwhites separately& fold into the cake mix.Pour into pan,bake for 45 min,cool.In a doubl boiler melt 1/2 lb coarsely chopped semisweet chocolate with 1/4 cup butter.Ad 2/3 cup heavy cream&stir till smooth.Cool to thicken & ice cake.

classic chocolate fudge

Butter the inside of a heavy saucepan.Mix 3/4 cup of corn syrup,1 1/2 cup heavy cream,&4 cups o sugar.Add 180 gms unsweetened coarsely chopped chocolate.Stir gently over low heat until sugar dissolves&starts to boil.Cook without stirring until thick&soft ball stage.Take off heat allow to cool.Mix 1/2 cup utter,2tsp vanilla,pinch of salt.Beat ith a wooden spoonuntil it becomes opaque.Pour into a pan& cool & cut into squares.

Easy Rasamalai

Boil evaporated milk with sugar & saffron.Make a soft dough with 1 cup milk powder,1tsp ghee,1tsp bak.powder,&1 lightly beaten egg.Make balls add to milk.cook for 15 min.Add finely chopped pista-badam.

Quick shrikhand

Beat together 1 tin condensed milk& 2cups curds.pour into an aluminium vessel & cover with foil.Steam in a cooker for 20 min.Garnish with almonds/pistachios & chill

Sweet potato puffs

Cook 1 medium sized sweet potato.Mash it with 1tbsp brown sugar,1tbsp evaporated milk,1tsp butter,2 pinches of nutmeg &cinnamon,& a pinch of salt.Mash in 1/4 cup maida,1/2 tsp bak.powder.Shape into balls,place on cookie sheet,bake at 375*for 20 min,drizzle with honey to serve.

sweet potato sandwiches

Slit the sweet potato,microwave 3-4 min.Cool,peel& mash.Add salt,cumin powder,ajwain powder,gr.chilies,coriander & lemon juice.Place on buttered bread,sprinkle cheese & toast.

Low fat fudge

In a heavy saucepan,melt 3 cups of semi sweet chocolate chips with 1 can of condensed milk & a dash of salt,over low heat.Remove from heat .stir in 1 1/2 tsp vanilla essence.Spread into foil lined saucepan. Chill until firm.Cut into squares.

Mangalore potatoes

Grind 1/4 cup coconut,1/2 tsp methi seeds,2 red chillies,lemon size tamarind.Cook add 4 diced tomatoes,add 4 boiled,peeled,chopped potatoes& boil.Add sal& garnish with corander.

Batura

Batura

4cups atta,mix wit1/6 yeast,salt,chilli powder,3/4 ladle curd,& warm water.Keep it in a warm place for 1 hr.Roll out & fry.

Chilly coconut curry

Season mustard in oil. Add haldi,&chilli powder,add chillies[Bhajji milagai chopped into 1" pieces]& 2tbsp curd,salt& little sugar.Let it cook on low flame till oil separates.Add some coconut before removing from fire.

Microwave Khandvi

Khandvi

Soak 1/4 cup moong dal[split] for 3 -4 hrs.Drain & grind to a fine paste with 1tbsp water.Add 1/2 cup curds.1tsp ginger-greenchilli paste,haldi,asafoetida &salt.Mix& microwave on high for 7 min,stirring every 2 min.Spread thinly on the back of a thaali.Allow to cool,cut into strips &roll up each.Can stuff with cor.leaves &grated coconut.Temper with mustard seeds,sesame seeds &hing.

Khatti Arvi

Khatti Arvi

cook 16 arvi until almost done.Cool ,peel,add 2tsp lemon juice & bring to boil.Heat 5 tbsp oil &saute garlic.Sputter mustard seeds,cumin,urad dal,red chillies& curry leaves.Add 1 large chopped onion & saute.Add 3/4 cup tomato puree,4tbsp tomcon,1 1/2 tsp chilli powder & haldi.Add salt,3/4 cup water & bring to boil.Add arvi&gur.Serve with steamed rice.

Easy Rasam

Boil water with tomatoes,tamarind & chilli powder.Add pepper -jeera powder,salt,& dal if necessary.Season jeera,kayam,curry leaves in ghee & add.

Pattani pulao

Grind equal amounts of Dhania,kadalai paruppu with ed chillies.Fry the powder in oil.Add kayam & salt.Cook peas & mix in rice.

Zucchini chutney

Fry 1tbsp urad dal,kayam,3red chillies.saute 1 Zucchini& 1gr chilli.Cool. Grind all with salt.

kozhukattai

Kozhukattai

1cup coconut,3/4 cup jaggery,cardamom powder& 1tspghee.Stir over fire till it is thickened.In a pa add 1tsp ghee & 1cup wateradd 3/4 cup roasted& sived riceflour&1/2tsp salt. Mix continuously so as not to form lumps but does not stick in fingers. Make balls ,fill with puren & steam.

Mughlai Paneer

Mughlai Paneer

Soak & grind 1tsp khuskhus & 2 tbsp cashews.Heat 1/2tsp ghee,cook 1 grated onion till transparent.Add ground paste& cook for 3 min.Add 1 cup beaten curd& stir for 5-7 min.Add 3/4 tsp garam masala,3/4 tsp chilli powder,salt,paneer& 1 cup cream.Mix well.Add cardamom & simmer till paneer is soft.

Non -khatai

Non-khatai

3cups maida,2cups sugar,1cup butter or dalda,vanilla essence& cardamom powder.Finely powder the sugar. Melt the shortening,pour on ry ingredients.Mix well. Make into balls ,press into cookies & bake at 350* for 20 min.[1cup maida gives 13 cookies]

Karela Bhaji

Karela Bhaji

Boil choppe karela in haldi,salt,& tamarind in ver little water.Season with mustard,urad& curry leavesAdd karla.,1tsp coconut,jaggery & haldi,Cook till dry.

Rasavangi

Rasavangi

Chop 500gms of brinjal[1"pieces].Cook turdal in the cooker with a pinch of haldi.Roast 1tsp dhania,1tsp urad dal,1/2 tsp channa dal,pepper,jeera,3red chillies,& 1tbsp coconut.Grind to a fine paste.Season mustard,&hing,curry leaves&saute Brinjal for few seconds& cook in tamarind water.Add ground maala,jaggery& salt.Cooked chole or mocchai can be added.Simmer & garnish with kothmere

Idli milagai podi

Idli Milagai Podi

1/2 cup channa dal,1/2 cup urad dal,1/2 cup red chilli,curry leaves,Hing,1tsp sesame seeds & salt. Roast the dals to golden brown, roast chillies,curry leaves,sesame seeds & hing .Powder finely with salt & 1tsp sugar.

Karuvepalai podi

Karuvepalai podi

1cup urad dal,1/2 cup channa dal,1/2 tsp jeera ,1/4 tsp vendayam,10 peppercorns,4 red chillies,2 handfuls of curry leaves.
Roast the above individually on low fire till golden brown & powder finely with salt.

Paruppu podi

PARUPPU PODI

Tur dal 2 cups
CHANNA DAL--1/2 cup
red chilli--1
pepper --20
jeeragam--1tbsp

Roast th dals to golden brown.Add the remaining ingredients to the hot dal.Powder smoothly.

Cashew Pakodas

Cashew Pakodas

2cups besan,3/4 cup rice flour,1tbsp soft butter,1 pinch bak.soda,ginger,3 green chillies,1tsp chilli pow,& salt.Mix together the first 4 ingredients & then the rest.Add enough cashews & curry leaves. Pour 1/4 cup hot oil.Mix with enough water to make a thick dough.Deep fry in oil.

Navratan Kurma

Navratan Kurma

Grind 1 large onion,3gr.chillies,1tsp jeera,kuskus &cardamom.Chop apple & banana.Fry cashews ,ground items with salt.Add boiled carrots,peas,potatoes,Cauliflower.Add 1/4 cup curd & cream.Then cashews,fruit& raisins.Garnish with cheese & coriander.

Hazel Nut Cake

Hazel Nut Cake

Hazel nut 1 1/2cup,maida 1 cup,1/2 tsp baking powde,1/4 tsp salt, 1cup @ tbsp sugar,3large eggs,[separated],1/2cup soft butter.Bake hazelnuts @350 deg for 15 -20 min,until toasted. Remove skin & cool.Finely poder the nuts with 1cup sugar.At high speed beat eggwhites to stiff peaks.Add 2 tbsp ugar & beat till stiff & glossy. In a bowl,mix nut mure &butter on medim speed until blended,add eggyolks one by one.Stir in mixtue of flour/salt/bkpwd just until blended.Fold ineggwhites in batches.Pour into greaed 9" round pan.Bake 350*for 35 -40 min. Remove when cool. Sprinkle top with powdered sugar & serve with berry sauce or Ganache.

Bean Soup

Bean soup

Saute cumin,onions,garlic,gr.chillies.Add veg stock2cans of mashed black beans,white beans,red beans,Vegs,1/2 up salsa,cumin powder,1tsp taco seasoning,salt & crushed red chillies.
cook til it becomes thick.
[vegs--caulifloer,carrot,beans,zucchinietc]

Gobi Manchurian

Gobi Manchurian

Parboil cauliflower florets in water with salt & 1, tbsp of milk.Dip in a batter of cornflour,salt,chilli powder,ginger, garlic & deep fry & set aside.Fry in oil, ginger -garlic,onion, gr. chillies.Can also add capsicum,/gr.onions/celery.Add sweet /sour sauce,chilli sauce,soya sauce& ketchup. Add fried cauliflower.

Punjabi samosa

Punjabi samosa

Dough-- 2cup maida,1/2 cuphot oil,salt,water,ajwain

Filling---Sputter mustard,& kayam.Add ginger ,garlic & gr. chillies.1cup peas amchur powder,garam masala,& saunf.Add potatos & kothmere.Add little chat masala.

Better than sex cake

BETTER THAN SEX CAKE

Make yellow cake in rectangular pan. Slice in half & prick with a fork.Boil 1 can crushed pineapple with 1cup sugar.Pour over bottom part of the cake.Spread 2 cups of banana pudding.Replace top half of cake,add remaining pineapple & banana pudding.Layer whipped cream & garnish with toasted coconut flakes.

Tamarind Rice

Tamarind Rice

In 1 tsp sesame oil,sputter mustard & add 1 1/2tbsp tamarind,1/2tsp turmeric & bring to boil.
Add 2 lemon size of jaggery,1/2 tsp sugar& 1/2 tsp rasam powder,cook until thick.
Cook Rice.Season mustard,urad,channa,hing,peanuts & curry leaves.Fry 1tsp sesame seeds,2 tbsp coconut & powder finely.Add all the above with salt& 2 tbsp peanut oil& mix together.

Quick Oondhiyu

Quick Oondhiyu

mixed vegs--broad beans, potatos, blackeyed peas, sweet poato, brinjal yam,karela
Make dumplings from besan,methi leaves,salt,haldi, Gr.masala,& gr.chillies
Make a paste of 4gr.chillies,3garlic pods,1"ginger,3/4cup cor.leaves,1/2 cup coconut,haldi,salt,garam masala,salt,sugar & lemon juice.
Mix half the paste with the above.
Heat oil,add omum &hing & then the vegsmix.Let cook.
Then add the remaining masala paste,garnish with cor. leaves & coconut.

Maharashtrian Brinjal/tindora Rice

Maharashtrian brinjal/tindora rice

Wash & soak 1cup basmathi rice for 10 min & drain.Heat 1 tp oil,add hing,,1/2" ginger,1/2 tsp turmeric & 1/2 tsp jeera. Then add 1/2cup chopped onions, 2chopped gr.chilies & saute. Add 1/2 cup diced brinjals,& 1/2 cup tindora.Add the rice.Grind 1/2 tsp jeera,1/2 tsp dhania,8 pepper corns,& 3 cloves.Add this powder & 2 1/2cups water ,sal to taste to the rice.Pressure cook for 3-4 whistle.Garnish with coriande leaves & serve.

Methi Bhaji

Methi Bhaji

Heat oil add grated onions& ginger-garlic.Fry till golden.Add dhania,jeera powder,red chilli pow& garam masala.Stir fry. Then add 1cup chopped methi leaves.Add 1/4 cup tomato pulp,salt,sugar& cook till thickened.

Garlic Kuzhambu

Garlic Kuzhambu

Fry 1 tsp methi seeds in sesame oil,add hing,& 16 small onions,cut lengthwise. Add 20 pods of garlic[whole],&fry. Add 1 chopped tomato, coriander & curry leaves.Add 1tbsp chilli powder & fry. Add 1cup of water& boil.Add tamarind ,salt & remove when thickened.

Mushroom kalan

Mushroom Kalan

Fry 10 small onions & 2 tbsp coconut & grind finely. Fry in Sesame oil 1tsp sombu,2 chopped tomatoes,10 onions[small], curry leaves & 1/2"pattai.Add sliced mushrooms & fry. Add chilli powder & fry. Add 1 cup of water,& bring to boil.Add little tamarind &salt. Remove when thickened.

Power Muffin

Power Muffin

Combine 2cups flour,1cup crushed raisin bran, 1 cup oat meal& 1 1/2 tsp baking soda.Beat 2 eggwhites till stif peaks.Add 3/4cup apple juice concentrate,1/2cup yogurt,1cup mashed bananas& 1cup raisins.Fold in eggwhites.Bake at 400deg for 20 min.

DAL MAKANI

Dal Makhani

Soak 3/4 cups of black whole urad & 2 cups of Rajmah overnight.Pressure cook & mash.Heat 1 tbsp butter,add 1tsp jeera,2 slit gr.chillies,Cinnamon, 2cloves& 3 elachi.Add 1/2 cup chopped onions,1/2cup ginger-garlic paste & saute till golden brown.Add 1tsp chilli powder,1/2 tsp turmeric, & 1 1/2 cup tomao pulp.Cook till oil separates.Add dals,3/4 cup water& salt.Simmer for 15 minutes.Add 3/4 cup cream & mix well. Garnish with butter & coriander.

Tomato coriander chutney

Tomato coriander chutney

Chop 8 toatoes&2 big bunches of coriander.Heat oil fry 12 flakes garlic,10 red chillies,tomatoes& corianderleaves till water is gone.Add 1/2 cup grated coconut & fry.CoolAdd 1"ginger,salt& grind coarsely.Season with mustard.

Vatral kuzhambu

Vatral kuzhambu

cook 1/2 cup tur dal Sputter mustard,vendayam,channadal,&red chilli.Add manathakkali vatral & fry.Add gooseberry sized tamarindwater,salt,haldi & jaggery.Add 1/2 raam powder & curry leaves.when reduced to half add dal & kadalai mavu.Fry coconut till red & add to the kuzhambu.

Bombay Kadi

Bombay Kadi

soak 1 cup whole green moong for hrs.Grind with salt & pepper without much water.Make balls & fry.Sputter ustard,vendeya&red chilli Add buttermilk,salt,haldi&curry leaves.Mix kadalai mavu in water & add to thicken.Add the fried bajias.

Vengaya puli

Vengaya puli

Chop onion& gr chillies2.Sputter mustard,urad &CHANNA DALAdd onion& chillies. Add tamarind water,salt,jaggery,haldi & cook well.Add a litte besan to thicken it.

Rice Kozhukattai

Rice kozhukattai

Soak 1cup rawrice & 1/2 cup tur dal for 2 hrs.Grind coarsely with salt . Sputter mustard,urad channa dal,curry leaves& hing.Add the ground items with 1 1/2 cup water Stir till it thickens.Make balls & steam for 10 mnts.

Capsicum peanut curry

Capsicum-peanut curry

Chop 3-4 capsicum fry in oil with salt & haldi.When done add coarsely ground peanuts[equal amt]&some sugar.Add salt .

Stuffed Brinjal Fry

Stuffed Brinjal Fry

Fry 2 Red chillies ,kadalai paruppu,urad dal,dhania,asafoetidatill golden brown& powder coarsely with salt aded.Split brinjals& stuff the powder.Shallow fry .if needed sprinkle extrapowder.

Paruppu thugaiyal

Paruppu thugaiyl

3/4 cup kadalai paruppu,1red ci,!/2 chiwithout seeds. 1/2 cup coconut& salt. Roast the paruppu & red chillies till golden brown .Grind with salt

Rava Laddu

Rava Laddu

Ravai1cup--roast & powder.Powder 1 cup sugar.Mix both with elacchi powder.Add fried cashews& raisins.& molten ghee. Make balls.[1cup rava gives 15 laddus]

Mixed veg Saagu

Mixed veg saagu

2chowchow,20 beans,2carrots,potato---chop into 1/2 "pieces & boil till half done. Grind3/4 cup coconut,2 gr chillies,1/2tsp kuskus,1tsp sombu,1/2 tsp potukadalai&some cilantro.Add veg & cook.Season with musard &curry leaves.Add salt to taste.

Mor Appam

Mor Appam

1cup raw rice,2tbsp ura dal.Soak & grind with salt till very smooth.let it ferment overnight or add some sour buttermilk.Sputter mustard,jeera,redchillies,curry leaves & ginger.Add to the batter &fry in appakarai.

Ragda Patties

Ragda Patties

Soak vatana overnight& pressure cook with potatoes.Blend 3 gr.chillies,3tbsp cooked vatana,coriander,mint[1tbsp each] ginger & garlic.Fry some onions& tomatoes,add ground paste. Add 1/2 tsp turmeric,cumin,pepper&garam masala.Add peas & water till thickened.For patties mix well potatoes,1/2 cup rawa,1/2 cup bread crumbs,ginger,chillies & turmeric.Shallow fry in oil. Serve with vatana,green & tamarind chutney.

Paneer kadai vegetable--1

Paneer kadai vegetable--1

Soak & grind 6 cashewsin 1/4 cup milk.Saute 1tsp ginger 1tsp garlic,1/2 tsp jeera,4 elachi,2 cloves,1tsp chili pow,1tsp garam masala,3 chopped onions.Add boiled cubed potato,1 mashed potato,1chopped tomato& 2 crushed tomatoes,1 shredded capsicum to be sauted.Add 1 carrot,100gms panner,100gms mashed paner.Mix & cook.

Til Rice

Til Rice

Boil 2 cups rice & keep aside.Roast 100gm sesame seeds,3 red chillies,1tbsp kadalai paruppu,1tsp bl.pepper.Powder .Saute 1/2 cup onion,2slit gr.chillies & raisins.Mix in rice,1tsp sugar,curry leaves& cor.leaves,2tsp ghee& salt.Season oil,mustard,urad dal& lime juice.

Pumpkin pachadi

Pumpkin pachadi

Heat oil,splutter mustard,urad dal,,hing & curry leaves.Add cubed pumpkin& cook till just done. Add salt.Allow it to cool.Grind 1-2 gr.chilli,1/2 mustrd seeds,1/2tsp turmeric, 2 tbsp coconut & 1cup cilantro.Mix 1cup curd, ground mix& pumpkin.

Egg Curry

Egg Curry

Heat oil,add 8 cloves,8 peppercorns,6red chillies,1tsp poppy seeds& 1tsp sombu.Add 2 chopped onions,1/2"ginger,4 cloves of garlic.Fry till brown.Add 1 cup grated coconut . Add 2 chopped tomatoes & Cook.Grind with water into a fine paste. Use it as a gravy for boiled eggs.

Pavakkai pitlae

Pavakkai pitlae

Fry pavakkai pieces & keep aside.Fry & grind 1tsp urad dal,1tsp channa dal,asafoetida,red chillies,bl.pepper & 2tbsp coconut shreddings.Boil pavakkai in tamarind with salt & turmeric.Add ground items & 1cup cooked tur dal.Add jaggery.season with mustard,urad,vendayam & Curry leaves.

.

Masala dal

Masala dal

Moong dal 1cup
MasOOR Dal 1cup
Onion 2 medium, chopped
Tomato 2 medium, chopped
Ginger ,garlic paste 1 tsp
Green chillies 2
salt
Oil 2tbsp
Lime juice[optional]
Coriander leaves-for garnishing
Method

Cook both the dals in cooker.
Fry gr.chillies,onion,gingr garlic paste till cooked.Add tomatoes & cook.
Ad the cooked dal mixture,salt.Before removing from the fire yo can add limejuice.
Garnish with cor.leaves.

Mirch ka salan

Mirch ka salan

Grind 1/2 cup coconut, 1/2cup onion,2tsp cashews, 2tbsp poppy seeds, 4 cloves garlic, 2 gr.chiliies.Heat ghee cook ground mixture till golden brown.Add 500gms capsicum,cubed, 1cup water,1tsp salt & 2tsp cilantro.Cook till tender,about 15 min.

Onion Pakoda--1

Onion Pakoda

Combine 1 1/2 cup onion sices, 1cup besan,1tsp dhania pow,1tsp red chi.pow,1tsp salt,1/2tsp jeera pow,1/4tsp turmeric. Mix in 1/2 cup water &fry in oil.

Keerai Masial

Keerai masial--Turmeric trail--
Heat oil,let 1tsp mustard sputter. Then add 1 tbsp urad dal & fry till golden brown.Stir in 300gms shredded spinach & cook till wilted. Add 1tsp sambar pow,1/2tsp salt,1/2cup coconut milk & 1/2 cup water.Cook on low.

Sweet & Spicy Beans Rice

Sweet & spicy beans Rice [pillsbury.com]

INGREDIENTS

1 cup cooked white rice
1 cup water
1 tablespoon oil
1/4 cup chopped red onion
2 (18-oz.) jars or (16-oz.) cans baked beans
1 (4.5-oz.) Chopped Green Chiles
1 (1-oz.) pkg. Taco Seasoning Mix
1/2 cup sour cream, if desired
2 oz. (1/2 cup) shredded Cheddar cheese, if desired

DIRECTIONS
1. Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 1 minute. Reduce heat to medium. Add beans, chiles and taco seasoning mix; mix well. Cook just until mixture comes to a boil, stirring occasionally.
3. Add cooked rice; mix well. Spoon into serving dish. Serve with sour cream and cheese.

Bharit

Bharit

Broil 1 eggplant & mash.Combine with 1/2 cup coconut,1/4 cup chopped peanuts,2tbsp cor.leaves,1tsp salt,1/2sp turmeric,chopped curryleaves & chopped gr.chillies.Heat ghee saute 1/2 cup onion till golden brown & then add to mixture.

Palak Paneer

Palak Paneer --Priya

Heat 2 tbsp ghee & add 1tsp cumin seeds. Add 1 sliced onion & 1tbsp ginger. Cook till dark brown. Stir in 1/2 kg spinach & cook till wilted. Mix in 1/2 cup tomato [chopped],1tsp sambar powder, 1tsp garam masala, 1tsp salt & 1/2 tsp chilli powder. Blend. Add 1/2 cup cream[or milk]Cook for 5 min. Add 1 cup paneer & cook till warm.

Onion chutney--1

Onion Chutney
To 2 tbsp oil, add 1tbsp urad dal,3 red chillies & fry. Add 2 onions [sliced] & fry until caramel brown. Add salt. Grind.

BROWNIE

Brownie

Preheat the oven to 350 deg.
Grease a 9*9 baking pan.

Ingredients

Sugar 2 cups
unsalted butter-- 1 1/2sticks[300gms]--melted.
salt 1/2 tsp
Eggs --3
unsweetened coco powder--1cup
flour--1cup.
Method

In a large bowl,combine 2 cups sugar,melted butter & sait.Whisk in eggs,one at a time.Stir in coco powder & flour.Transer the batter to the baking pan & bake until just set,25 to 30 min.Let cool.

scones

scones--Indiatimes recipes

Scones are best served straight out of the oven. The plain ones are traditionally served split open and topped with clotted cream and fruit preserves. Butter works equally well. You can also serve plain scones with a dollop of lemon curd. Here’s the recipe for baking a batch of plain scones...

Ingredients
2 cups flour
1/4 cup sugar
2 tsps baking powder
Pinch of salt
1/3 cup cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup cream or milk
Extra cream for glazing

Method
Preheat the oven to 190 deg C. Line a baking tray with paper. Put the flour into a large bowl, add sugar, baking powder and salt and stir everything together.
Rub the butter into the flour, using the tips of your fingers. You should end up with a mixture that resembles bread crumbs.
Combine the cream or milk, egg and vanilla and add to the flour. Mix very lightly till it holds together.
Knead the dough very gently and shape into a circle that’s about 7 inches in diameter. Cut into 2 and ½ inch rounds, place on the baking sheet and brush the tops of the scones with a little cream.
Bake for 15 minutes. The tops should be browned and a toothpick inserted into the centre of a scone should emerge clean. Serve split and topped with lightly whipped cream and any real fruit jam.
Once you’ve got the basic scone mixture right, experiment by adding your favourite ingredients: raisins, orange peel, chocolate chips or nuts can be interesting variations.

Mango Pulicherry

Mango pulicherry
Chef: Aditya Bal
Vegetarian-Indian-Veg


Ingredients:
2 mangoes, chopped
2 cups of grated coconut
1 tsp turmeric powder
2 green chilies
1 tsp cumin seeds
2 cups of curd
2 slit red chilies
1 tsp mustard seeds
8-10 curry leaves
oil
salt to taste

Method:
Blend the coconut, turmeric, cumin seeds and green chilies together, along with some water, making it a paste.

Heat a tsp of oil in a pan. Add the ground paste to it. Cook on simmer for 2-4 minutes.

Add salt, water and curd. Mix well.

Add the mangoes and let it simmer for 5-7 minutes.

For the tadka, heat 2 tsp of oil. Add the red chilies, mustard seeds and curry leaves.

Pour the tadka over the mango curry and serve hot.

Bhindi Gojju

Bindi Gojju
Chef: Aditya Bal

Ingredients:
250 gm bhindi (ladyfingers)
1½ tbsp tamarind extract
pinch of jaggery
salt to taste
oil

Ingredients for dry masala:
1 tsp fenugreek seeds
1 tsp sesame seeds
1 tsp cumin seeds

Ingredients for masala paste:
10-12 strands of green coriander
1 cup desiccated coconut
1 tsp mustard seeds
1½ tsp uncooked rice
1 tsp turmeric powder
3-4 green chilies

Ingredients for tadka:
3 whole dry red chilies
½ tsp mustard seeds

Method:
Heat 3-4 tsp of oil and start shallow frying the bhindi.
In another pan, dry roast all the ingredients for dry masala and grind them together into a powder.
Then, grind together all the ingredients for the masala paste with the powdered spices and a dash of water.
To the bhindi, add the tamarind extract and salt.
Crumble the jaggery over it and add 1½ tbsp of masala paste.
Mix well, pour in some water and cook for 5-7 minutes.
In another pan, heat 2 tsp of oil, add the ingredients for tadka and sauté for about 30 seconds without burning them.

Pour the tadka over the bhindi and serve hot.

.

Mango,coconut rice pudding

Mango Coconut rice Pudding

Ingredients:
3/4 cup long-grain rice
1-1/2 cups water
1 cup cream of coconut
2 cups milk
1/2 cup light brown sugar
1/4 cup granulated sugar (to taste)
1/2 teaspoon ground cinnamon
1 fresh mango

Method:
Add the rice and water to a medium pan and simmer. Keep it covered till the rice is cooked and the water has almost all been absorbed.
When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
When the rice pudding is nearly at the right consistency, add the diced mango and cook for another
2 minutes, to allow the mango to soften slightly.
Take off the heat and leave to stand for a few minutes for the flavours to blend.
Serve and enjoy!

Stuffed vegetables

STUFFED VEGETABLES--Tarla Dalal

Gujarati style stuffed vegetables with crunchy powdered peanuts. Cooking Time : 20 min.
Preparation Time : 10 min.

Serves 6.

Ingredients

10 to 12 small potatoes
8 small brinjals
8 to 10 small onions
5 to 6 big green chillies (optional)
a pinch asafoetida
3 tablespoons oil

(to be made into a masala mixture)

1 teacup chopped coriander
1/2 grated fresh coconut
4 teaspoons coriander-cumin seed powder
2 teaspoons chilli powder
4 teaspoons sugar
1 teaspoon garam masala
1/2 teaspoons turmeric powder
3 tablespoons crushed roasted peanuts
salt to taste

Method


1. Make a cross of 2 slits at right angles on the potatoes, brinjals and small onions.


2. Stuff the slits on the potatoes, brinjals and onions with the masala mixture.


3. Heat the oil in a broad vessel, add the asafoetida and fry for a few seconds.


4. Add the stuffed vegetables. Add 1/4 cup of water and cook slowly until almost cooked.


5. Add the green chillies and cook for a few minutes.


6. Serve hot.

Fried Baklava

FRIED BAKLAVA -Tarla Dalal

Cooking Time : 5 mins.
Preparation Time : 10 mins.

Makes 6.

Ingredients

4 samosa pattis

For the filling

¼ cup walnuts, chopped
¼ cup figs, soaked and chopped
¼ cup apricots, soaked and chopped
¼ cup dates, chopped
a pinch cinnamon (dalchini) powder
2 tablespoons honey
1 to 2 tablespoons brown sugar
1 teaspoon lemon juice

Other ingredients

oil for deep-frying
2 tablespoons cornflour
honey for drizzling

Method


1. Make a thick paste of cornflour and water. Keep aside.


2. Cut each samosa patti into 3 to get 75 mm x 62 mm (3" x 2½ ") rectangles.


3. Mix all the ingredients for the filling together and divide into 6 portions.


4. Place the filling on one rectangle taking care to leave the sides clean.


5. Place another piece of samosa patti on top and seal the edges using the cornflour mixture.


6. Repeat with other rectangles to make 5 more baklavas.


7. Deep fry in hot oil until golden in colour. Drain on absorbent paper.


8. Drizzle with honey and serve hot.

Anjeer Basundi

Ingredients[serves 4]--Tarla Dalal

4 cups low fat milk
1½ cups finely chopped fresh figs (anjeer)
½ tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low fat milk
½ cup low fat mava (khoya)
2 tbsp sugar substitute

For the garnish

4 fig (anjeer) slices

Method


1. Refrigerate the fig pieces to chill.


2. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.


3. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely.


4. You will get bigger curdled particles which is not desirable.


5. Add the cornflour mixture, mava and sugar substitute and mix well and simmer for another 1 to 2 minutes.


6. Cool and refrigerate for at least 1 hour.


7. Add the chilled fig pieces to the cooled thickened milk and mix well.


8. Serve chilled garnished with fig slices.





Nutritive values per serving :
Energy Fat
148
cal. 0.3
gm.

Tahini dip

TAHINI DIP
Preparation Time : 15 min.

Makes 1 cup.

Ingredients

125 grams til (sesame seeds)
50 grams chana dal
1 tablespoon vinegar
4 tablespoons fresh curds
2 cloves garlic
2 green chillies
1 teaspoon oil
salt to taste

For the decoration

chilli powder
cumin seed powder
oil

Method


1. Roast the til and chana dal separately. Grind them in a grinder.


2. Add the remaining ingredients.


3. Decorate by sprinkling chilli powder, cumin seed powder and a spoonful of oil.

Muhhamarra

MUHHAMARRA


This spicy, nutty walnut and red chilli paste that is a little like humus in texture. It makes an unusual dip.

Makes approx.1½ cups.

Ingredients

¾ cup chopped walnuts
2 teaspoons chopped garlic
½ cup fresh breadcrumbs
2 whole dry Kashmiri red chillies
1 tablespoon pomegranate molasses / anardana
¼ cup olive oil / oil

Method


1. Soak the dry red chillies in warm water for about 30 minutes. Drain and discard the water.


2. Combine all the ingredients including the red chillies and blend to a smooth paste.


3. Serve with pita bread, lavoush or strips of vegetables like cucumber, carrots, zucchini etc.

Onion Pakoda

Onion Pakoda--Tarla Dalal


Makes approx.25 pakode.

Ingredients

2 cups thinly sliced onion
1 to 2 green chillies, chopped
¼ teaspoon red chilli powder
¼ teaspoon turmeric powder (haldi)
¾ cup besan (Bengal gram flour)
2 tablespoons hot oil
salt to taste
oil for deep frying

Method


1. Cut the onions into thin slices, apply salt and keep aside for 10 minutes.


2. Sprinkle besan and add all the remaining ingredients except the oil for frying and mix well.


3. Drop table spoonful's of this mixture into hot oil.


4. Deep fry in till golden brown. Drain on absorbent paper and serve hot.

Super Fluffy Pancakes

Pancakes

Sieve together 1 1/2 cup flour,3 1/2 tsp bak.powder,1/2 tsp salt,1tbsp sugar. Mix 3tbsp melted buter,1 1/3 cup milk,1egg.Mix wet & dry & make pancakes after 10 min.
[u can add flax seed crushed--1tbsp to the batter & crushd walnut etc on top before turning the pancakes.

Puren poli

Puren Poli [

Mix 1 1/2cup maida,1/2 cup oil,pinch of salt& saffron with water to make a soft dough.Cover in oil& keep for 2-3hrs.
Pressure cook 1cup channadal & grind to a fine paste.Add 1cup+ 2tsp powdered jaggery,elaichi & nutmeg.Cook till thick.Make polis using rice flour to dust.

Paneer butter masala

Paneer Butter Masala

Heat ghee& roast gr. chillies,onions for garnish,keep lime wedges also.
Roast 2 medium onions& grind.Then saute with 1/2tsp ginger& 1/2 tsp garlic. Add paste of 12 cashews/poppy seeds.Add cumin powder,chilli powder,garam masala.Add 3 pureed tomatoes &200ml milk/malai.Cover & cook for 5 min.Add 1cup water orange food colour. Serve with garnish.

Fruit cake

Fruit cake [Priya]

Preheat oven 350 deg

Cream 1cup sugar,1/4lb butter[room temp].Blend in 3 eggs.&1tsp lemon zest.Sieve together 1cup flour,2tsp bak powder,1/2 tsp salt,1/2 tsp gram masala & cinnamon powder.
In medium heat bring 1/4cup sugar&1Tbsp water to caramal stage.Add 1tsp vanilla & 2 tsp rum extract.Blend all the above.Add to baking pan[greased]Stir in 1cup dry fruits&1/2cup nuts-[chopped].Bake for 1hr & quickly move to cooling rack.[raisins,dates,craisins,cherries,prunes,tuttyfruity,cashew,almonds,walnut,pist]

Aloo Gobi

Aloo Gobi

In oil add cumin,kayam,2onions,& turmeric. Add 5 cloves garlic,1"ginger till done.Add4 tomatoes till oil separates.ADD PEAS&half cooked potaoes. Then half cooked cauliflower.Add dhania zeera powder,garam masala, chilli powder,amchur powder& salt.When done ,garnish with coriander.

Puliya kuthi upperi

Puliyakuthi upperi

Boil plantains,/brinjals/ashgourd/chowchow/Pumpkin chopped into 1" sticks in tamarind water with salt & turmeric till done.Dry fry red chillies,rice,kayam& powder.Splutter oil ,mustard,& urad dal.Add boiled veg,the powder,salt & curry leaves.

Banana Cocoa Bars

Banana cocoa Bars

preheat 350degrees Grease 9*13 pan

Beat 100gms butter,1cup sugar till creamy.Add 1 egg ,1tsp vanilla .Stir in 1 1/2 cup banana puree.Stir together 1 1/2cup flour,1tsp baking soda,1tsp baking powder& 1/2 tsp salt.Stir in wet mix.To 1/2 the batter add 1/4 cup unsweetened cocoa powder & spread onthe bottom of the pan.Stir in 1/4 semi sweet chips to the other half.& make top layer. Bake for 25 min.

Chilli Paneer with Mushrooms

Chilli paneer with mushrooms

Cut long pieces of capsicum & paneer.
Chop mushrooms.Fry in 4 tbsp oil & keep aside.
Grind one small onion,green chilli,ginger,garlic & fry the paste.
Add 1 tsp chilli powder& 1/2 cup water& cook till dry.
Add salt,soy sauce,vinegar,ketchup& sugar.
Then add vegetables.Thicken with corn flour.

Flourless Hungarian nut cake

Preheat oven to 325 degrees.
Grease & flour 9" pan.
Grind 350gms[2 1/2cups]almonds/hazel nut finely & mix with 2tsp baking powder.Whip 6 yolks with 5/8 cups sugar till pale yellow.Add 1/2 of nut powder.Whip 6 eggwhites to stiff peak. Fold in 1/3 at a time along with rest of the nut powder.Pour in pan.Bake for 60 to 75 min.

Kesar Badushas

Kesar badushas[NBM Paati]

Cream together 3/4 cup butter& 1/2 cup sugar.
Add in 4 cups maida with 1 tsp baking powder & kesar.
Mix with water to make soft dough[curds is used instead of water].
Make small badushaa.
Fry in low heat.
Make syrup with 3 cups sugar,3/4 cup water& cardamam powder.
Soak Badushas in syrup & dry.

Paneer Makhani

Paneer Makhani-- [swad recipe]

Ingredients

Butter --3 tbsp
Green chilli--1
Tomato puree -- 450m
Kasuri methi--2tbsp
salt ---1tsp
red chilli powder---1/2tsp
fresh cream--200gm
garam masala---1/2 tsp
Paneer 200gm
coriander leaves
Method
Melt 3 tbp butter. Add 1 slit gren chilli & saute. Add tomato puree ,kasuri methi, salt,& red chilli powder.Simmer for 5 mnts.Add cream& garam masala & cook for3 mnts.Add paneer pieces& cooktil soft.Garnish with coriander.

Brinjal kotchu

Brinjal kotchu[NBM paati's]

Temper mustard, urad dal,methi,kayam &curry leaves.
Add green chillies,1onion,& saute. Add 2 chopped tomatoes,5 cloves of garlic.Add brinjal,sambar powder,chilli powder,turmeric,salt,sugar & puli.Simmer.

Pav Bhaji

Pav Bhaji[Everest ]

Garlic paste 2tsp
onion,chopped 2
oil 2 tbsp
tomato ,chopped 2
Everest pav Bhaji masala 1bsp
chilli powder,salt
vegs 500gms
lemon,raw onion,Butter

Shallow fry garlic paste, chopped onions in oil till soft.Add chopped tomatoes Everst Pav Bhaji masala , chilli powder & salt. Roast. Add boiled vegs like potato,peas,cauliflower,capsicum. Cook & mash for 2 -3 mins. Add a blob of butter,chopped corriander.serve hot with buttered pav &chopped onion with lemon.

Banana Chocolate chip muffins

Banana Chocolate chip muffins
[familyfun.go.com][Disney group]

Ingredients
1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat free or light sour cream
2 teaspoons vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips
X
Instructions
Heat the oven to 350º F.

Line a mini muffin pan (ours made muffins 1 3/4 inches in diameter) with bake cups or lightly coat the muffin cups with cooking spray.

In a medium-size bowl, combine the flour, sugar, baking powder, and salt and stir with a fork to blend.

In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. Reduce the speed to low and blend in the dry ingredients (do not overmix). Stir in the mini chocolate chips.

Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 20 minutes or until the tops are golden and a toothpick comes out with some melted chocolate but no crumbs.

Transfer the muffins to a rack to cool. Repeat with the remaining batter. Makes 36 mini muffins.

Gujarati dal

Gujarati daal (serves 4)

Ingredients

Tuvar daal – 1 cup
Jaggery – about the size of a large lemon
Kokum – 5
Raw groundnuts- 10 to 12
Curry leaves
One lemon
Ginger – small piece, grated
Coriander leaves, finely chopped
Asafoetida (Hing)
Mustard seeds
Fenugreek seeds (Methi seeds)
Turmeric powder
Red chilly powder
Coriander powder
Bay leaves – 2
Dry red chillies – 1
Garam masala – 1 tsp
Oil for tadka – 2 tsp
Method of preparation

Pressure cook tuvar daal along with peanuts, turmeric powder and salt. After the daal is cooked properly, mash the daal well using a blender and transfer it to a thick bottomed utensil. Add water if required. The consistency should be a little watery compared to say dal fry. Add jaggery and kokum to the daal and let it simmer for about 10 minutes. After the jaggery has dissolved, heat oil in a small pan and add mustard seeds. After they crackle, add asafoetida, fenugreek seeds, dry red chillies, bay leaves and curry leaves. Switch off the flame and then add red chilly powder and dhania powder to the tadka. Pour the tadka over the simmering daal and add grated ginger to it. Add finely chopped coriander leaves and squeeze a lemon. Let is simmer for 2-3 more minutes. And the daal is ready! This daal is served piping hot, with fulka rotis and/or rice.

Kotthu Parotta

Chilly paratha/ Kotthu parotta

Ingredients:

Chapatis or Parathas – 8 to 10
Onion – 1
Tomato – 1
Green chillies – 2
Capsicum – 1/2
Curry leaves – 5
Curd – 1 tbsp
Turmeric powder – 1 tsp
Red chilly powder – 1/2 tsp
Oil
Salt to taste
Method of preparation:

Shred the chapatis or parathas into 1 inch long and thin pieces. You can also use kitchen scissors to cut them.Beat the curd, add salt, turmeric and chilly powder and pour it on the shredded chapatis. Mix well and keep it aside for the chapatis to soften a little. Chop all the vegetables into thin 1 inch strips. Slit the green chillies lengthwise. Heat oil in a thick bottomed pan, add curry leaves and onions and stir fry till the onions turn pink. Then add capsicum and tomatoes and stir fry on high heat for another 1 or 2 minutes. Add the shredded chapatis and close the pan with a lid. Let it simmer for a minute or two. That’s all! Chilly paratha is a self sufficient meal, however you can serve coconut or dal chutney with it.

Stuffed Bhindi

Stuffed Bhindi[Indianfood nd recipe.com]

Ingredients for making Stuffed (Bharwa) Bhindi:
• ½ kg lady’s fingers
• 1 tsp coriander seeds
• 2 tsp jeera
• 1½ tsp table salt
• 1 cup besan
• 1 lime
• ½ tsp asafoetida powder
• 1½ tsp chilli powder
• 4 tbsp oil

How To Prepare Stuffed (Bharwan) Bhindi:
1. Take the bhindi and remove its stalk. Cut a slit lengthwise in all bhindis.(lady finger)
2. Apply salt to all the bhindis and keep them aside.
3. Take coriander, jeera and asafoetida and make a powder of each separately.
4. Take besan and sieve it. Add lime juice to it when sieved. Now add chilli powder, ½ quantity of jeera and asafoetida, 1 tsp salt and powdered coriander to it.
5. Mix properly and stuff the ladyfinger bits with it.
6. Take a pan and heat some oil in it. Put the ladyfingers in the pan gently and spread the excess besan if any evenly on them.
7. Cook it covered. Do turn them time to time to avoid sticking to the pan. Cook till the bits become brown. Remove from flame.
8. Stuffed Bhindi is ready to be served.

crisp murukku

Ingredients:
Processed rice flour - 1 cup
Bengal gram flour - 1 cup
Roasted gram flour - 1 cup
Salt - 1 1/2 tsps
Cumin seeds - 1 tsp
Vanaspathi - 1 1/2 tblsp
Omam (Ajwain) - 1/2 tsp
Oil for deep frying

Method:
1. Rub soda with vanaspathi till frothy on a flat paste.
2. Mix it with all the dry ingredients till it blends with the flour.
3. Add salt, cumin seeds, ground omam and mix well.
4. Divide the flour into 3 parts. Sprinkle water to first part and prepare thick doughs.
5. Using single star disc, prepare small murukkus on top of a polythene sheet and deep fry in hot oil till crisp.



Read more: http://www.awesomecuisine.com/recipes/2295/1/Crispy-Murukku/Page1.html#ixzz0TqkeAjBj

vegetale fried rice

5 SPICE VEGETABLE FRIED RICE


A Jain version of the all-time favourite veggie fried rice![Tarla Dalal]

Cooking Time : 15 mins.
Preparation Time : 20 mins.

Serves 4.

Ingredients

4 cups 80% cooked rice
¼ cup parboiled and sliced french beans
½ cup sliced coloured capsicums (yellow, red and green)
¼ cup shredded cabbage
¼ cup thinly sliced baby corn
2 tablespoons chopped celery
3 teaspoons 5 spice powder, refer handy tip
2 tablespoons soya sauce
1 tablespoons chilli sauce
2 tablespoons oil
Salt to taste

To garnish

2 tablespoons chopped coriander

Method


1. Heat the oil in a wok over a high flame, add all vegetables and cook for 2 minutes on high flame.


2. Add in rice, 5 spice powder, soya sauce, chilli sauce and salt.


3. Mix well and cook for 5 minutes.


4. Serve hot.


Tips

5 Spice Powder is a powdered mixture of fennel seeds, cloves, cinnamon, star anise (dagad phool), schezuan peppers in the ratio 1 : ½ : 1 : 2 : 2.
It is slightly sweet and pungent and has to be stored tightly covered, in a dry place at room temperature.

Sodhi

Chitvish [Indus ladies]
This is a perfect side dish for Aappam & Idiappam, in particular.
Ingredients:
Onion - 2 – slice thin & long
Tomato - 4 - chopped
Coconut milk - 1 ½ cups
Cornflour - 1 tbsp
Salt
Curry Leaves - few
To temper:
Coconut oil - 1 tbsp
Mustard seeds - ½ tsp
Methi seeds - ½ tsp
Green Chillies - 4-5 slit
In coconut oil, temper mustard, fenugreek & green chillies .Add the onion and fry till transparent. Add 1 tbsp cornflour, fry well and add the tomatoes. When the tomatoes form a nice mass and are well cooked, add coconut milk as desired to the required consistency.Stir well to get a smooth consistency.Add curry leaves & serve hot.

Adhirasam

Athirasam:Thin variety of rice is not recommended for athirasam. Use rice with big grains. In Chennai we getMavu Arisi which is suitable for athirasam.Raw rice - 2 cupsUrundai vellam (round jaggery, also called pagu vellam) - 2 heaped cups ( jaggery suitable for syrups )Cardamom powder - 2 tspOil - to deep fryWash & soak 2 level cups raw rice for 1 hr.Drain very well & spread on cloth between sheets of newspaper for 1/2 hr.Powder it in the mixi as fine as possible (in India, send it to the flour mill ).It is not necessary to sieve this. Now add 1/2 cup water to 2 heaped cups of jaggery, keep on a slow fire & keep stirring till it dissolves.Strain to remove the dirt. Again boil the syrup till the correct consistency is reached- take out 1 tsp syrup & put it in 2 tbsp water.You should be able to gather it like soft butter(this may sound tricky, but when you do it , you will see it yourself easily).Now remove. In the meanwhile keep the flour in a slightly broad vessel ready & an electric hand blender or electric dough kneader (if you do not have either, a wooden spatula) ready. Go on adding the syrup gradually with one hand& hand blend (or knead )with the other hand (or mix with the spatula) thoroughly without leaving out any dry lump in any corner.The consistency is, formation of bubbles in the dough-slightly softer than chappathi dough &thicker than idli dough.Do not add any more syrup even if some is left.The proportion varies with the quality of rice, so it is safer to have a little extra syrup.Now blend the mixture thorughly after adding cardm pdr. Spread 2 tsp ghee on top & rest it at least for a day.( For all the effort we take, I usually make with 4 cups mix with, put in 3-4 ziplock covers & freeze. The more it matures, the better it turns out !) Next day make athirasam.Usually the consistency on kneading again thoroughly will be O K. It is supposed to get losened with the warmth of the palm while kneading. If too tight, add 2-3 tsp curds.Take a (slightly big) lemon size, pat it into a small circle with your palm, not fingers(only then the pressure is even) on a plastic sheet, drop only one at a time in hot oil, change to med flame.Splash oil on it from around & it will bloat. When one side becomes honey coloured, slowly turn over. Don't keep this side for long , few seconds is sufficient- otherwise it will become hard. Now lift it with a holed laddle, gently press on it with another ladle(do this very gently-if not, it will become tough) & transfer to a tissue. Don't keep the hot athirasams one over the other.Spread horizontally on a tray. Cool completely & store.Do not overcook it –it will become tough. If you try to savour it when hot, you may think there is raw dough inside. Actually it will get cooked in the heat.( ulle, irundhu veganum)If you all think I am going overboard with details, let me know!

Apricot burfi

Apricot pulp combined with dry fruits makes a naturally sweet burfi.Apricots are blanched in hot water for 2 mts & puree made. I used the apricots shown below. This step is necessary only if they are very hard.Apricot puree - ½ cupChopped almonds, pista & cashews - 1/3 cupGhee - 2-3 tsp (melted)Cardamom powder - ½ tspapricot burfi-1.jpg Combine all ingredients to form a soft dough.apricot burfi-2.jpg Roll out into a rectangle & cut into squares.I used chocolate moulds to shape them.apricot burfi-4.jpg

Maida Burfi

Angel Burfi-Pure white !
Angel BurfiWhole milk powder 1 cupMaida 1 cupSugar 2 cupsF Cardamom powder 1 tspSaffron ¼ tsp (warm & powder) In ½ cup ghee fry maida till a nice aroma comes.Remove, cool & add milk powder.The mixture should be completely free from lumps.Add sugar to 1 cup of water, keep on the stove & make a syrup of “soft ball consistency”.(candy thermometer 235-238 deg f)Remove, add the dry mixture & stir continuously adding the spices.Do not keep on the fire anymore.When it comes to a dough like consistency transfer to a greased plate, mark & cut into squares. With cany thermometer, this is very quick & you must be agile. But the result is perfect.Alsogo o

Hot Kachori

HOT KACHORI
Recipe By: ramanaraop3.5/5 of 4 [indiavilas.com

IngredientsFor 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
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.
Shape into balls with greased palms. Keep aside.
Procedure:
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.

Onion kachori

PYAZ KI KACHORI
[Tarla Dalal]
.You can prepare these kachoris ahead of time and re-heat them in a slow oven just before serving. Serve with sweet Tamarind chutney.Preparation Time : 15 mins.Cooking Time : 30 mins.Makes 12 kachoris.
For the dough (crust)
2 cups plain flour (maida)
¼ cup melted ghee
½ teaspoon salt
For the onion filling
2 cups onions, finely chopped
1 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1½ teaspoons green chillies, finely chopped
2 tablespoons Bengal gram flour (besan)
2 teaspoons coriander (dhania) powder
2 teaspoons chilli powder
1 teaspoon garam masala
3 tablespoons chopped coriander
2 tablespoons oil
salt to taste
Other ingredients
oil for deep frying
For the dough (crust)
1.
Combine all the ingredients in a bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes.
2.
Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.
For the onion filling
1.
Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
2.
Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
3.
Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
4.
Divide into 12 equal portions and keep aside.
How to proceed
1.
Roll out each portion of the dough into a 50 mm. (2") diameter circle.
2.
Place one portion of the onion filling in the centre of the rolled dough circle.
3.
Surround the filling with the dough by slowly stretching it over the filling.
4.
Seal the ends tightly and remove any excess dough.
5.
Roll each filled portion into a 62 mm. (2 1/2") diameter circle taking care to ensure that the filling does not spill out.
6.
Gently press the centre of the kachori with your thumb.
7.
Repeat with the remaining dough and filling to make 11 more kachoris.
8.
Deep fry the kachoris in hot oil over a slow flame till golden brown.The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked in the insides also.
9.
Serve hot with chutney.

Baghare Baingan

Brinjals--250 gms.
onions----2medium
ginger----1"
Garlic ---6-8
curry leaves few sprigs
cor.seeds--1 1/2 tsp
sesame seeds--1 1/2 tbsp
Peanuts -------2tbsp
cumin--------1/2 tsp
poppy seeds---3/4tsp
dry coconut --1tbsp
methi seeds --a pinch
haldi----------a pinch
Red chilli powder--1/2 tsp
Gur-------------1/2 tsp
Tamarind--------2tbsp
oil-------------1/2cup
salt to taste

Method

Slit the brinjal along the length--to held together at the stem.
Quarter the onions& dry roast till brown.
Chop ginger & garlic.
Dry roast the cor.seeds,sesame,cumin,poppy,kopra,methi till you get a nice aroma.
Grind onion,roasted spices,ginger-garlic,slt,haldi,redchillipow,& gur to a fine paste.Ad tamarind &mix well.Stuff the Brinjal with this & keep the remaining paste.Heat oil,add curry leaves &saute.Microwave Brinjal for 6min.&add to the oilAdd the remaining masala paste & mix. Add 1/2 cup water,cover &cook till Brinjal is cooked &oil separates.

Kadalai curry

Ingredients:
1/4 kg kadalai (small brown variety of whole bengalgram)
1/2 tsp turmeric powder
2 sprigs curry leaves
1 tbsp chopped coriander (optional)
1 tbsp oil, preferably coconut oil
1/2 tsp mustard seeds
salt to taste
Method
Fry in oil to a dark brown and grind to paste4 tbsp coconut gratings1 tbsp coriander seeds2-3 red chillies1 onion, chopped2-3 garlic cloves (optional)
:1. Wash and soak kadalai overnight. Next morning pressure cook, set aside
.2. Heat oil, add mustard and when done add curry leaves, turmeric powder, kadalai and salt.
3. Add also the ground paste (with some water if too thick), simmer for a while till kadalai is very soft and masala is well blended.4. Add chopped coriander, mix, remove from fire.Serve hot with aapam or puttu

Goanese Potato dish

Goanese Potatoes Recipe
Ingredients:
½ kg potatoes, peeled and cut into large cubes
2 tomatoes
½ cup boiled peas
2 tbsp ghee
salt to taste
To be ground to a paste
¼ grated coconut,
7 dry red chillies
4 to 5 peppercorns
1 cinnamon stick
2 cloves
1 tsp coriander seeds
1 onion,
roasted on an open flame 1 tsp white poppy seeds
4 large garlic cloves
2 tsp oil
Method:
Heat 1 tsp of oil in a frying pan and sauté cinnamon, poppy seeds, cloves, peppercorns, coriander seeds, red chilies for a few minute. Shift to a plate. Put 1 tsp of oil in the pan and fry the grated coconut. Take out and let it cool for a few minutes. Combine all these ingredients, onion and garlic and grind to make a smooth paste. Chop the tomatoes into big pieces and cook them in 2 cups of water. When cooked, prepare a soup by passing it through a strainer. Heat the ghee in a large pan and sauté the potatoes till they become soft. Put the ground paste, tomato soup, peas and salt. Cook till the potatoes are cooked. Ready to serve.

Jowar Onion roti

JOWAR PYAZ KI ROTI[Tarla Dalal]
Prpeparation Time : 5 mins.Cooking Time : 20 mins.Makes 4 rotis.
Ingredients
1 cup jowar flour (white millet flour)
½ cup spring onions, finely chopped
1 green chilli, finely chopped
1 tablespoon oil
salt to taste
Method
1.Combine all the ingredients in a bowl and knead into a soft dough, using warm water as required.
2.Cover and keep aside for 10 minutes.
3.Divide the dough into 4 equal portions.
4.Pat each portion on a dry surface using your palm into a circle of 125 mm. (5") diameter.
5.Cook on a tava (griddle), over a medium flame, till both sides are lightly browned.
6.Serve hot with fresh curds.

Subzi ka Kurma

SUBZI KA KURMA delicately flavoured, moderately spiced dry vegetable.Cooking Time : 5 min.Preparation Time : 15 min.Serves 6.
[Tarla Dalal]
Ingredients
4 teacups mixed boiled vegetables (french beans, carrots, green peas, cauliflower), cut into big cubes
1 onion, chopped
2 potatoes, boiled and cubed
2 tablespoons chopped coriander
1/2 teaspoon garam masala
1 teaspoon lemon juice
2 tablespoons ghee or refined oil
salt to taste
To be ground into a paste
6 to 7 green chillies
25 mm. (1") piece ginger
1 onion

Pressure cooker Naan

PRESSURE COOKER NAAN.[Tarla Dalal]
Cooking Time : 10 min.Preparation Time : 30 min.Makes 20 naans.
Ingredients
500 grams plain flour (maida)
1 1/2 teaspoons sugar
20 grams fresh yeast or 2 teaspoons dry yeast
2 tablespoons fresh curds
25 grams ghee or magarine or butter
1 teaspoon salt
Method
1.Sieve the flour very well.
2.Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissoves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
3.Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.
4.Knead the dough for at least 6 to 7 minutes.
5.Keep the dough under a wet cloth for 30 minutes.
6.Knead again for 1 minute.
7.Divide the dough into 20 small pieces and shape into naans.
8.Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down.
9.Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.
10.Remove and apply butter.
11.Serve hot.

Lachha Paratha

LACHHA PARATHA .Cooking Time : 20 min.Preparation Time : 20 min.Makes 8 parathas.
Ingredients
3 teacups wheat flour
1 teaspoon salt
3 tablespoons oil
warm water for kneading
oil for shallow frying
Method
1.Sieve the flour and salt together in bowl. Rub in the oil and add warm water gradually. Knead until smooth. Cover and leave aside for 20 minutes.
2.Knead again and divide the dough into 8 portions. Shape each into a round ball. Flatten a little.
3.Roll out each flattened ball into a circle of 6"diameter. Cut into (2") strips lengthways. Place all the strips over the center one.
4.Roll like a Swiss roll. Press a little with your fingers. Pour 1 teaspoon of oil on each roll.
5.Take one roll at a time and roll it out into a round of about (5") diameter.
6.When you remove the round, palce it on your palms and lightly press towards the center to show the layers clearly.
7.Heat a tava and cook the rounds lightly on both sides. When you want to serve, cook the rounds directly on the gas or preferably on charcoal. Apply butter and serve hot.

Kadai Paneer

KADAI PANEERServe this dish with naan or parathas or simply as a starter.Cooking Time : 20 min.Preparation Time : 30 min.Serves 6. [Tarla Dalal]
Ingredients
500 grams paneer
100 grams capsicum
2 teaspoons coriander seeds
5 whole red chillies
3/4 teaspoon kasoori methi (dry fenugreek leaves)
2 chopped green chillies
2 teaspoons chopped ginger
4 chopped tomatoes
2 tablespoons chopped coriander
3 tablespoons ghee
salt to taste
For the paste
6 cloves garlic mixed with a little water
Method

Paneer in White Gravy

PANEER IN WHITE GRAVYCooking Time : 20 min.Preparation Time : 20 min.Serves 4 to 6.
[Tarla Dalal]Ingredients
200 grams (7 oz.) paneer
2 medium onions
1 tablespoon cashewnuts pieces
3 cardamoms
2 cloves
1 stick cinnamon
1 bay leaf
3 chopped green chillies
1 red chilli
1 teaspoon coriander seeds
1 teacup fresh curds
3/4 teacup finely chopped coriander
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste
To be grounded into a paste
6 cloves garlic
12 mm. (1/2") piece ginger
1 tablespoon water
Method
1.Cut the paneer into small cubes.
2.Cut the onions into big pieces, add 3/4 teacup of water and boil.
3.When cooked, blend in a mixer along with the cashewnut pieces.
4.Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
5.Add the paste and fry for 1/2 minute.
6.Add the ground onions and cashewnuts and fry for a little while.
7.Add the green chillies and fry for little while.
8.Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.
9.Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.
10.Add the coriander and cook for 1/2 minute.
11.Finally, add the paneer and sugar and cook for a few minutes.
12.Serve hot with parathas.

Szechwan Fried Rice

[Mallika Badrinath]
Ingredients:
Basmati rice - 1 cup
Cabbage diced - 1/4 cup
Capsicum diced - 1/4 cup
Spring onion - 1 bunch
Peas - 1/4 cup (cooked)
Carrot diced - 1/4 cup
Soya sauce - 1 tbl sp
Tomato garlic sauce - 1 tbl sp
Worcestershire sauce - 1 tbl sp
Powdered salt - as required
White pepper powder - 1/4 cup
Ajinomoto - 1/2 cup
Oil - 3 1/2 tbl sp
Grind together:Red chillies - 6Garlic - 4 flakesGinger - 1/4 inch piece
Method:
1. Wash and soak rice for 10 minutes. Cook vigorously in 12 to 15 cups of boiling water, to which little salt and little oil is added.
2. Drain water and allow to cool completely.
3.Cut all the vegetables into fine even sized cubes. Cut spring onion tops into 1/2 inch pieces.
4. Heat oil in a large frying pan. Add ground masala and fry for a minute. Stir in onions, carrots, capsicums and cabbage in the order given. Fry in a high flame with ajinomoto. When vegetables are tender add salt, onion tops and pepper. Fry for a minute. Mix other sauces and rice. Fry well in high flame for few minutes. Serve steaming hot.

Peas Butter Masala

Peas Butter Masala[Mallika Badrinath]
Ingredients :
Fresh Shelled Peas - 1 cup
Onion - 3 or 4
Tomatoes big - 1/4 kg
Ginger galric paste - 1 tsp
Chilli pwder - 2 tsp
Dhania powder - 2 tsp
Fenugreek, cumin seeds (roast and powder) - 1/2 tsp
Butter - 1 tbsp
Fresh cream - 1 tbsp
Cloves, cinnamon, cardamom - few
Salt - to taste.
Method :
1. Grind onions, tomatoes together coarsely and keep aside.
2. Heat butter in a kadai fry the spices, add onion tomato paste and fry till ghee separates.
3. Add ginger garlic paste, chilli powder, dhania podwer and salt.
4. Fry for another few minutes sprinkling water now and then.
5. Pour about 1 cup for water with peas and cook until the peas are done.
6. Finally sprinkle the jeera and fenugreek powder.
7. Dot with fresh cream. Serve Hot.
NOTE : This can be pressure cooked directly. Heat oil in the cooker bottom itself. fry as described add peas, close lid and pressure cook for one whistle. Allow to cool, remove the lid, add cmin, fengreek powder and mix well. Por into serving dish dot with fresh cream and serve hot .

Kurma for ghee rice

[Mallika Badrinath]-swarna
Ingredients :
Mixed diced vegetables - 4 cups (carrot, potato, cauliflower, beans and peas)
Salt - to taste
Garam MAsala powder - 1 tsp
Ghee or oil - 3 tbsp
Grind together :
Garlic - 5 flakes
Green chilles - 8 (fry both with little oil)
Coconut scrapings - 5 tbsp
Ginger - 1" piece
Onion - 1 big
Coriander leaves - 1 bunch
Method :
1. Fry the vegetables in ghee.
2. Add the ground masala with enough water, salt, garam masala powder and sugar for taste.
3. Keep in pressure cooker and cook for 7 minutes after the vent has been put.
4. Garnish with coriander leaves and squeeze lime juice if desired.
5. Instaed of masala powder, fry aniseeds, cardamom, cinnamon, bayleaf and cashewnuts.
6. Pour on top of the kurma, mix well and then remove from fire. serve with Ghee Rice.

Dal Tadka

[Mallika Badrinath]
Ingredients
moong dal or masoor dal - 1.5 cups
turmeric - a pinch
green chillies - 3 or 4 (acc to ur spice level)
garlic - 2 pods (sliced or minced)
coriander leaves - for garnish
curry leaves - for garnish
salt - to taste
lime juice - 1 - 2 tsps
For Tadka:cumin seeds - 1 tsp mustard seeds - 1 tsp ghee - 2 tsps hing - a pinch
Method
Pressure cook the dal with turmeric. (Take care to see that the dal is not mushy)Take a non stick vessel and add ghee, cumin seeds and mustard seeds.After the seeds splutter add hing.Then add the green chillies and garlic and fry them for a minute.Add the cooked dal and salt, fry for 4-5 minutes.Garnish with curry leaves and coriander leaves.Add some lime juice and serve it with rotis/rice

Mint Rice

[Tarla Dalal]
Preparation Time : 15 mins.Cooking Time : 15 to 20 mins.Serves 4.
Ingredients
1 cup rice, washed and soaked
½ cup boiled chick peas (kabuli chana),
½ cup mixed vegetables (French beans, carrots, peas), chopped
½ cup onions, sliced
½ teaspoon garlic, chopped
1 bay leaf (tejpatta)
¼ cup mint, chopped
½ teaspoon lemon juice
1 teaspoon oil
salt to taste
Method
1.
Heat the oil in a non-stick pan, add the onions, garlic and bay leaf and cook till the onions are soft.
2.
Add the vegetables, rice, 2 cups water and salt and cook over medium flame till the rice is partially cooked.
3.
Add the chick peas, mint and lemon juice, mix well and cook covered over low flame till the rice is cooked.
4.
Serve hot.

Chilli Paneer

[swad]
Paneer 300gms
salt 2 tsp
egg 1
corn flour 1/2 tsp ginger garlic paste 1tsp
onion 2 cups[ coarsely chopped]
sliced gr chilies--2tbsp
soya sauce 1tbsp
vinegar 2tbsp
ajinamoto 1/4tsp
oil for frying
water little
Mix cubed paneer,1tsp salt,egg, corn flour, ginger garlic paste & water,just to coat the paneer.
Heat oil &fry the coated paneer
Heat oilin a wok & stir fry the onionfor 1/2 min, add gr.chilli,salt, soy sauce, vinegar,ajinamoto &paneer.
Mix well,garnish with chilli powder & chopped coriander leaves.

Paneer Makhani

[swad]
paneer 200 gms
Fresh cream 200gm
tomato puree 200gms
butter 2--3tbsp
kasuri methi 2tbsp
red chilli powder1/2 tsp
garam masala powder 1/2 tsp
green chillies 2--3
salt to taste
Method
Melt the butter in a pan,add slit gr.chillies,tomato puree, kasur methi,salt,red chilli powder& simmer for 4--5 mnts.
Add the cream & garam masala& cook for 2--3 min.
Add the paneer pieces & cook for 1mnt
Serve hot with chopped corriander.

Paneer Bhurji

[swad]
Paneer 200gms
oil 1Tbsp
cumin seeds 1/4tsp
gr.chillies 2
small onion 1
turmeric powder 1/4 tsp
Garam masala 1/2 tsp
Ginger garlic paste 1tsp
Tomato 1 medium
salt 1/2 tsp
Method
Chop the onions,tomato,&chilies finely.
Heat oil in deep pan & add cumin,chopped onion&ginger garlic paste.Fry until brown.
Add tomatoes & chilies & fry tillthey are pulpy
Add turmeric ,garam masala , salt,&little water.
Add grated paneer &fry for5 mnts .
Serve hot garnished with chopped coriander.

Vazhakkai Pulikuthi Upperi

Vazhakkai Pulikuthi Upperi (Kerala Curry) [Recipe fundas]
Ingredients
2 Plaintain (Vazhakkai)- Peel and cut into rectangular slices.
1 Small piece of Tamarind soaked in water
1/2 cup raw rice,
6 red chillies and a handful of curry leaves- Dry roasted and grinded into a coarse powder.
Procedure:
1. In a Kadai, add oil and mustard seeds.
2. When mustard starts splattering, add the Vazhakkai pieces and let this cook.
3. When the vegetable is half cooked, add tamarind juice.
4. Once the tamarind juice is also fully boiled, add the coarse powder and add salt.
5. You can let this become a roast.If you want a spicy curry, you can increase the number of red chillies.

Aloo Paratha

Aloo Paratha
Ingredients: *For stuffing*
2 medium potato (boiled and peeled)
1 Tbsp Garlic paste
1 1/2 Tbsp Green chili paste
1/2 cup finely chopped Cilantro
1 Tbsp Cumin Seeds
1 Tbsp Cumin Powder
1tsp kasuri methi
Salt to taste
*For Paratha Cover*
1 1/2 cup Wheat Flour
1 Tsp Salt
Water for kneading
2 Tbsp Oil
Little butter
Method:
1) Put wheat flour in a mixing bowl. Add salt, water and oil. Knead well tomake soft dough.
2) Grate boiled potatoes so that there won’t be any lumps. Add Garlic paste, chili paste,kasri methi, cilantro, cumin seeds, cumin powder and salt. Mix all the ingredients and make 1 1/2 inch balls out of it.
3) Make 1 1/2 inch balls of Wheat flour dough.
4) Roll a wheat flour ball into round shape. Place 1 potato stuffing ball on rolled wheat flour dough and close it from all sides.
5) Make parathas and brush a little butter on top6) Serve with raita and pickles

Faraali Dahi Wada

FARAALI DAHI WADA[Tarla Dalal]
Serves 5-6
Ingredients
½ cup sanwa millet (samo) flour
¾ cup thickly grated bottle gourd (lauki/ doodhi)
1 tsp ginger-green chilli paste
Rock salt (sendha namak) to taste
1 tbsp arrowroot flour
Oil for cooking
For the curds
2 cups fresh curds (dahi)
2 tbsp milk
A pinch of rock salt (sendha namak)
For serving
½ cup khajur imli ki chutney
¼ cup green chutney (optional)
1 tsp roasted cumin (jeera) powder
For the garnish
2 tbsp finely chopped coriander (dhania)
For the curds (dahi)1. Whisk the curds and milk together till smooth.2. Add the salt and mix well. Refrigerate to chill.For the wadas1. Combine all the ingredients, except oil, in a bowl and mix well.2. Divide the mixture into 10 to 12 equal portions and shape each portion into a round flat wada.3. Heat a non-stick pan on a medium flame and cook each wada, using a little oil, till both sides are golden in colour; keep aside.How to proceed 1. Just before serving soak the wadas in a vessel full of water; drain and squeeze gently.2. Arrange the wadas on a serving plate and pour the prepared curds, khajur imli ki chutney and green chutney on it. 3. Sprinkle cumin seeds powder. Serve immediately garnished with coriander.

CornCapsicum subji

Corncapsicum subji [Tarla Dalal]
which combines folic acid rich tomatoes and sweet corn with vitamin C rich capsicum.Preparation Time : 15 mins.Cooking Time : 20 mins.Serves 4.
Ingredients
1 cup boiled sweet corn kernels
½ cup red and yellow capsicum cubes
½ cup finely chopped onions
1 tsp ginger-garlic paste
¼ tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala
2 tomatoes
¼ tsp corn flour mixed with ¼ cup low fat milk
A pinch sugar
2 tsp oil
Salt to taste
For the garnish
2 tbsp chopped coriander
Method
1.Boil a vesselful of water and add the tomatoes to it.
2.Remove after a few minutes, peel and blend to a smooth purée. Keep aside.
3.Heat ½ tsp oil in a non-stick pan and add the capsicum and sauté for a while. Keep aside.
4.Heat the remaining oil in the same pan, add onions and sauté till they turn brown in colour.
5.Add the ginger-garlic paste, turmeric powder, red chilli powder and garam masala and fry for a while. Sprinkle little water to prevent the masalas from burning.
6.Add the tomato purée to it and cook for 3 to 4 minutes.
7.Add the corn, sautéed capsicum, corn flour and milk mixture, sugar and salt and mix well and simmer till the gravy thickens.
8.Serve hot garnished with coriander