Vegetable Khichdi

Rajasthan Vegetable Khichdi Receipe[Indianfoodsforever.com]--tested & found very good.
Ingredient
1 cup rice
2 Tbsp ghee
1/2 cup moong dal
1/2 cup french beans [chopped]
1 tsp cumin seeds
1 cup cauliflower florets
1/2 cup carrots ,chopped
a pinch asafoetida
1 cup peas
4 cup water
1/2 tsp turmeric powder
How to make vegetable khichdi :
Wash rice and dal together.
Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.
Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
Mix in 4 cup of boiling water and salt.
Cover and stir fry on low heat up till done.
Serve with pure ghee.

Kitchdi--Priya

Make a paste of 1"ginger & 10 flakes of garlic.Grind 6 cardomoms,2sticks cinnamon,& 4 cloves.Roast 1cup siruparuppu& wash.Heat 1/2 cup oil,add bay leaves,2tsp cumin,& a large chopped onion.Fry,add ginger paste& the parupu& 1 cup basmathi rice&chopped vegs,haldi,1/2tsp cor.powder,1tsp chilli powder,2tsp sugar,4tsp salt& 2 tbsp ghee.Cook with 8 cups of water.

MISI ROTIA

Ingredients [Recipe from Indianfoodsforever.com]
2 teacups gram flour (besan)
1 teacup plain flour [maida-- Optional]
1 teacup wheat flour (gehun ka atta--if maida is not used increase atta by another 1/2cup)
1 onion, finely chopped
2 to 3 green chillies, chopped
1tsp cumin seeds
1 tsp ajwain
1tsp sambar powder
2 Tbspchopped coriander or fenugreek (methi) leaves
4 Tbsp ghee
salt to taste
Method
Mix all the ingredients.Make a dough with little water.Make roti by pressing with hand.Cook like chappathi. Serve hot with raita & pickle.

Bottlegourd kofta

[fromArchana's cooking.com]
Serves: 4 personsCooking time: about 40 minutesPreparation Time: 1 hour
Ingredients
For Koftas
1 big bottle gourd finely grated (2 cups)
¼ cup of gram flour
1 teaspoon cumin powder
Salt to taste
Vegetable/Sunflower oil for deep frying
Method
Preheat oven to 200 C.
Squeeze out the excess water from the grated bottle gourd and keep it aside. Mix all the ingredients and divide into 12 portions.
Place the balls in a baking tray and into the oven. Bake for about 30 minutes or until you see the kofta balls have begun to brown. Prick the kofta with a toothpick to check if it comes out cooked and not raw. Turn the oven off and let the kofta's sit aside until the gravy is ready.
For the Gravy
1 cup sliced onion
1 teaspoon minced garlic
1 teaspoon chopped ginger
2 cups of freshly pureed tomatoes
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/4 teaspoon cardamom powder
1 teaspoon garam masala powder
½ cup yogurt
1 tablespoon sugar/honey
2 tablespoons chopped coriander
2 tablespoons vegetable/sunflower oil
Salt to taste
Method
Heat oil in a pan; add the sliced onions, ginger and garlic and saute them on low heat until the onions become tender and light golden.
Add the tomato puree, turmeric powder, garam masala powder, chilli powder, coriander powder and simmer forabout 5 minutes.
Add yogurt, sugar, 1 and 1/2 cups of water and salt to taste and simmer for another 5 minutes.
Since these are baked kofta's they tend to absorb more gravy.Add the baked kofta's to the gravy before serving and simmer them for about 5 minutes on medium heat. Add more water if you feel they gravy is too thick for you.

Fettuccini Alferado

Recipe Ingredients

3/4 cup vegetable broth or reduced-sodium chicken broth (see Tips for Two)

4 large cloves garlic , peeled

4 ounces whole-wheat fettuccine

1 small zucchini , cut into matchsticks

2 teaspoons cornstarch , mixed with 1 tablespoon water

2 tablespoons reduced-fat sour cream

Pinch of freshly grated nutmeg

1/8 teaspoon freshly ground pepper , or to taste

3/4 cup freshly grated Parmesan cheese , divided

1 tablespoon chopped fresh parsleyRecipe Directions
Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip, page 244.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.

Cheese Cake

[For 8portions-- eggbeaters.com]
Ingredients
PAM® Butter No-Stick Cooking Spray
1/2 cup graham cracker crumbs, divided
1 container (12 oz each) 1% low-fat cottage cheese
1 pkg (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
3/4 cup Egg Beaters® Original
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 container (6 oz each) vanilla lowfat yogurt
3 tablespoons granulated sugar
1/2 teaspoon lemon juice
Sliced fresh strawberries, optional
Directions
Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Reserve 2 tablespoons graham cracker crumbs; set aside. Place remaining graham cracker crumbs in pie plate; shake to coat bottom and sides.
Place cottage cheese, cream cheese, Egg Beaters, the 1/2 cup sugar and the vanilla in blender; process on high just until smooth, stopping to scrape down sides. Pour into prepared crust.
Bake 35 minutes or until center is almost set. Remove from oven; let stand 10 minutes.
Combine yogurt, the 3 tablespoons sugar and lemon juice until blended. Spread evenly over cheesecake, leaving 1/4-inch border around edges. Sprinkle top with the remaining 2 tablespoons graham cracker crumbs. Return to oven and bake 5 minutes more.
Let cool on wire rack. Cover; refrigerate at least 4 hours. Cut into 8 slices; serve with strawberries, if desired. Store leftover cheesecake in refrigerator.

Cream Cheese Cake

INGREDIENTS
2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling
DIRECTIONS
Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours. [from allrecipe.com]

Sabudana Khichadi

Ingredients
Sabudana 200 gm
Peanuts 100 gm
Cumin seeds 1 tsp
Green chilly 2-3
Kadipatta 5-6
Ghee or oil 1 tbsp
Coconut 1 tbsp
Sugar 1 tsp
Coriander leaves 1 tbsp
Salt
Method--
Wash sabudana and soak in water for atleast 2 hrs.Coarsely grind roasted peanuts.
In a pan heat oil or ghee, add cumin seeds.When they crackle, add kadipatta and green chilly. Fry for 1 min.Now add sabudana,crushed peanuts, sugar and salt.Mix well. Cover the pan and cook khichadi for 2-3 min over the slow flame.Lastly add grated coconut and chopped coriander leaves.Mix finely and again cook for 2-3 min.Sabudana khichdi is ready to eat.

Punjabi Malai Kofta

Ingredients
For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,khoya and thick malai
(You can substitute this withbaked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp 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
Oil for frying the koftas

For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,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

How to make malai koftha : Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppyseeds and fry in 3 tbsp of oil till brown and the oil begins to separate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts. The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Serve immediately or koftas will get soggy.

Cumin Pepper Rasam

Ingredient Needed
Toor Dal - ladleful (app 50 gms)
Tamarind - size of two pebble. (app 3 " dried)
Tomatoes - 1 medium
Curry leaves - 2 springs
Coriander leaves - 5 springs
Salt to taste
Seasoning
Mustard + Urad dal - 1/2 tsp
Garlic pods - 4 pods
Curry leaves - few
Red chili - 1-2
Asafetida a pinch
Rasam Powder - 30 gms
Oil - 1 tsp

Method to prepare
Cook Toor dal.
Soak tamarind in water and extract the juice.
In a bowl mix the dal, tamarind juice along with chopped tomatoes.
Add salt, curry leaves and coriander leaves.
Add required amount of water.
Pressure cook for 1 whistle.
Crush garlic along withthe red chillies and curry leaves.
Heat a pan with oil. Temper with the seasonings. Then add rasam powder. Fry for a min and gently add the boiled rasam. Bring to a boil and remove.

Vidya's Five Minutes Halwa

Maida - 1 cup
Ghee - 1 cup
Sugar - 2 cups
Water - 2 cups
Cashewnuts - few
In the bigger stove, boil water & sugar.
In the smaller stove, in a kadai, roast maida in ghee on a low fire with cashenuts.
By the time, maida becomes brown, the sugar solution will start boiling.
At once, pour it on the roasted maida, simmering the stove.
Add any colour of your choice & stir till it becomes a mass.Remove & serve hot.
No patham is necessary for the syrup.

Scrumptious Coffee Cake

1/2 c butter
1 c sugar
2 eggs
1/2 tsp salt
1 tsp vanilla
2 c flour
1 tsp baking pwd
1 tsp baking soda
1 c buttermilk

Topping
1/2 c brown sugar
1/4 c white sugar
1 tsp cinnamon
2 tbsp flour
2 1/2 tbsp melted butter
1/2 c chopped walnuts

Mix buttter and sugar. Add eggs and vanilla well. Sift together flour, salt, baking pwd and soda. Add this alternately with buttermilk to the egg mixture. Pour half of batter into a greased 9 x 13 pan. Sprinkle some of the topping . Add remaining batter and top with remaining topping. Pat crumbs lightly into cake mixture. Bake at 350 degrees for 35 to 40 min.

Chakli

Ingredients:
• 340 gms Rice flour
• 115 gms Gram flour
• 1/2 tsp Asafoetida
• 1 tbsp Til seeds
• 4 tbsp Butter
• 3 tsp Chili powder
• Salt to taste
• Oil as required

Method of preparation-
• Combine rice flour and gram flour with asafoetida, chili powder, butter and salt.
• Wash 1 tbsp til seeds and add them to the flour mixture.
• Pour water and knead to make soft dough.
• Heat oil in a kadhai and press bits of dough through a mould.
• Fry the chakli in the oil till crispy and brown.
• Drain with a perforated spoon and remove.
• Crispy chakli is ready to serve.

World's Best Cobbler

Ingredients:
1/2 cup butter
3 - 4 cups fruit and its juices (Peaches/Nectarines/Apricots/Berries)
1 cup sugar
2 teaspoons baking powder
1 cup unbleached all-purpose flour
1 cup milk

Directions:
Put the butter in a deep casserole at least 9 inches in diameter and place in a cold oven. Preheat oven to 350 degrees. If the fruit is not juicy, sprinkle it with some of the sugar and set aside for a while. Whisk together the baking powder, flour, and sugar in a bowl. Then add the milk and mix well. Mixture will be thin. When the butter has melted and the oven has reached temperature, pour the batter all at once into the dish, then pour the fruit and its juices into the center of the batter. Bake for 50 - 60 minutes, or until the batter is done and the top is golden brown. Serve hot, warm, or at room temperature.

Biscotti

BISCOTTI

3/4 cup butter,1cup sugar,4eggs,3cups flour,bak.pow,salt & anise seed,1cup almonds,1tsp vanilla,milk,sugar,orange zest,chopped dry fruits.
Cream butter & sugar until light.Add eggs one at a time.till light & pluffy.Add flour,bkg.pow,salt,& anise seed together.Mix into creamed item.Form dough into 2 loaves & bake at 350 *for 25 -30 min.Remove from oven cut loaf diagonally Place pieces sidedown,brush with milk& sugar return to oven &BAKE TILL CRISP.

Ragda Patties

1. Soak vatana overnight and pressure cook with potatoes.
2. Blend 3 green chillies, 3 tbsp cooked vatana, 1 tbsp coriander leaves, 1 tbsp mint leaves, ginger and garlic.
3. Fry onions and tomatoes and add ground paste. Add 1/2 tsp turmeric, cumin pwd, pepper pwd and garam masala.
4. Add cooked vatana and water until thickened.
5. Make patties with mashed potatoes, 1/4 cup rawa, 4 chopped torn bread slices, ginger, garlic, turmeric. Shallow fry in oil.
6. Serve patties with vatana, green chutney, sweet chutney, and chopped onions and coriander leaves.

Chilli Paneer with Mushrooms

Cut capsicum and paneer into 1 1/2 inch long pieces. Slice mushrooms. Fry in 1 ladle oil until almost cooked and keep aside.
Grind 1/2 onion, 2 green chillies, 1 inch ginger, 4 pods garlic and fry the paste.
Add 1 tsp chilli powder and 1/2 cup water and cook till dry.
Add salt, soysauce, vinegar, ketchup, and sugar. Add the vegetables.
Thicken with corn starch and simmer till done.

Priya's Fruit Cake

Sugar 1 cup
Butter 1/4 lb (8 tbsp)
Eggs 3
Lemon zest 1 tsp
Flour 1 cup
Baking powder 2 tsp
Salt 1/2 tsp
Garam Masala 1/2 tsp
Cinnamon powder 1/4 tsp
Sugar 1/4 cup
Vanilla 1 tsp
Rum extract 2 tsp
Dry fruit 1cup (raisins, dates, craisins, cherries, prunes, tutti frutti)
Chopped Nuts 1/2 cup (cashews, almonds, walnuts, pecans, pista)

Method:
1. Preheat oven to 350 degrees
2. Cream sugar and butter. Blend in eggs and lemon zest.
3. Sieve together flour, baking powder, salt, cinnamon and garam masala.
4. In a pan on medium heat, bring sugar and 1 tbsp water to caramel stage and remove from heat. Quickly add vanilla and rum extract.
5. Blend all the above and pour into greased baking pan. Sprinkle chopped fruits and nuts on top.
6. Bake for exactly one hour and let cool. Will set when cool. Move into airtight container.
7. May pour some apple juice or dilute rum on top for moisture.

Rava Dosa

(by Vidya Krishnamurthy--Recipe Fundas)
Ingredients:
1. Rice flour- 2 cups
2. Maida- 1/4 cup (All purpose flour)
3. Sooji (Rava)- 3/4 cup4. Curd (tangy one)- 1 cup
5. Pepper corns, Jeera and curry leaves (as required).
6. Raw onions- 1 cup
Procedure
1.Mix the first three ingredients adding water slowly, so that there are no lumps.2. Then add the curd and all the other ingredients and salt and keep aside for 30 min3. Heat the pan, and start making dosas..Tip: Please start pouring the dough from the corner and then spread to center for making this kind of dosa. Turn both sides and then serve hot with some spicy chutney.

Kothamalli Podi...

[By Vidya Krishnamurthy--Recipe Fundas]

Wash the coriander and let it dry for 15-20 mins. Clean and chop. In a dry pan, roast 1/2 cup of urad dhal, 1/2 cup of channa dhal, 20 red chillies (add oil when roasting chillies alone).
Grind the dhal and red chillies first, then add a lemon size tamarind and add the coriander and grind. Sprinkle very little water as required.

Vazhakkai Pulikuthi Upperi

(Krishnamurthy--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.

Chammandi Podi

[fromtsseethalakshmi]

Coconut ---- 1 grated.
Red Chilli--- 4 (according to your taste)
Coriander seeds-- 2 table spoon
Urud dhal ----2 table spoon
Channa dhal ---2 table spoon
Asafoetida ----small piece
Tamarind----- small nellikkai size
Coconut oil----1 table spoon
salt -----------to taste
Jaggery------- one small nellikkai size [optional ---curry leaves 1/2 cup]
Saute channa dhal in coconut oil & then saute urud dhal, coriander seeds,asafoetida, red chilli & last curry leaves. First put the dhal ,fried masala,tamarind in the mixie & coursely powder them.Then add fried coconut,jaggery,salt and powder . This may be fresh for one month.Go well with curd rice,milakutal,Dosa,Idli & chappathi.

Arbi-Yam Oondhiya

Ingredients:
1 cup Arbi (peeled & cubed) • 1 Sweet Potato (peeled & cubed) • 1 Potato (unpeeled & cubed) • 1 Raw Banana(unpeeled & chopped) • 1/2 cup Pumpkin (peeled & chopped) • 3-4 Water Chestnuts (peeled & halved) • 2 slices Raw Papaya (peeled & grated) • 1 Lemon Juice • 1/4 tsp Turmeric Powder • 1 tbsp. Kuttu or Singhare Ka Atta • 1/4 tsp Cumin Seeds • Salt to taste • 3-4 tbsp Oil • 1 cup Coconut (grated) • 3-4 Green Chilies • 1/2 cup Coriander Leaves • 1/4 cup Curry Leaves • 1" piece Ginger (grated) • 4 Black Peppercorns • 2 small Cardamoms
How to make Arbi-Yam Oondhiya:
Take grated papaya in a bowl and add salt and lemon juice to it.
Heat oil in a pressure cooker. Add cumin seeds and allow it to splutter.
Add all the ingredients, except papaya and coriander, to the above. Also pour a little water and bring it to a boil.
Stir and cover the cooker with lid; allow one whistle. Once all the steam is out, open the cooker and check whether the vegetables are cooked or not.
Now add grated papaya and simmer until gravy is thickened.
Pour into a serving dish and garnish with fresh coriander leaves.
Arbi-Yam Oondhiya is ready to eat. Serve hot with kuttu ka paratha.

Pakodi Chaat

Ingredients:

¼ cup Black Lentils (Urad Dal), soaked overnight • 1 tsp Ginger, chopped • 1 Green Chili, chopped • Salt to taste • A pinch of Soda bi-carb • Oil (as required) • ¾ cup Spring Onions (chopped) • ¾ cups Moong Sprouts, boiled • 2 tbsp CoriandePakodi chatr, chopped • 1 cup Curd • ½ cup Green Chutney • ½ cup Kahjur Imli Chutney

How to make Pakodi Chaat:

For the pakodas, grind ginger, green chilies, soaked and drained urad dal and salt in a mixer, with little water. Make a coarse paste.
Now, add to the paste soda-bi-carb and mix well to make a light and fluffy batter.
Fry spoonfuls of this batter in hot oil. Make sure you fry over low heat, until the pakodas turn golden brown.
Put these pakodas in water for about 45 minutes to make them soft.
Take a serving plate and put 4 to 5 pakodas in the plate after squeezing them, so that there is no water left.
Pour blended curd, little green chutney and sweet chutney over it.
Sprinkle salt, boiled moong dal sprouts and spring onions.
Garnish with fresh coriander and enjoy hot Pakodi Chaat.

Chocolate Ganache

INGREDIENTS
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

DIRECTIONS
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Flourless Hazelnut Cake

INGREDIENTS
12 ounces hazelnuts
2 teaspoons baking powder
6 egg yolks
5/8 cup white sugar
6 egg whites
1 pint heavy whipping cream
1/8 cup chopped hazelnuts, for garnish

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch pan. Powder hazelnuts until very fine. Add baking powder and set aside.
In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
Pour into a 9 inch pan. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

Vasantha's cabbage kootu

Cook cabbage & peas in water. Grind 2tsp roasted urad dal, 6 pepper corns, 1 red chilli with coconut. Add to cooked cabbage & add cooked moong dal, turmeric & salt.

Super fluffy pancakes

Sieve together 1 1/2cup flour, 3 1/2 tsp bkg pwd, salt 1/2tsp, sugar 1tbsp. Mix 3 tbsp melted butter, 1 1/3 c milk and 1 egg. Mix wet & dry ingredients & make pancakes.

Poli

maida 1 1/2cup
oil 1/2 cup
pinch of salt
saffron & water
Make a soft dough. Cover in oil & keep for 2 to 3 hrs.
Kadala parruppu 1 cup Pr.cook & grind. Add 1 cup+2Tbsp pow jaggery, elachi & nutmeg--cook till thick. make poli.

Ribbon Pakodas

Riceflour---2cup
Besan------2cup
chillipwd--4tsp
salt-----3tsp
kayam-----
hot oil-----2ladles

knead with water & make pakoda.