TASTY FOOD GUIDE

YUMMY BHAJJI

2010-11-13T05:33:00.000-08:00

Ingredients:

Raw banana 1
2 cup Gram Flour
Salt
2 tsp Red Chilli Powder
A pinch of Hing( asafoetida)
A pinch of Baking powder
A pinch of turmeric
Red food Colour (choice is ours)

Method:
Make thin slices of raw banana with cutter. wash and dry them. mix gram flour, salt, turmeric, red chilli powder, soda, baking powder. make a soft thick batter like idli with water. I prefer not to add food colours. Heat oil in deep kadai. Dip banana slices and fry in oil till golden brown. Heat oil on a medium flame. this will enhance the even frying. Serve Hot and Crispy Bhaji with tomato sauce or mint chutney.

Do send your suggestions and your own exclusive recipes

MASALA VADA

2010-08-07T07:54:00.000-07:00

Ingredients:

2 Cups Chana Dal
2 inch ginger
2 Whole Garlic
1/2 tsp Turmeric
1 tsp Garam Masala Powder
Salt
1 pinch jaggery
10 to 11 Green Chillies

1 cup Chopped Dill Leaves
1/2 cup Chopped Mint Leaves
1/4 cup chopped Coriander Leaves and Curry Leaves

Method:
Soak Chana Dal for 2 hrs.Drain off excess water and allow it to dry for 10 to 15 mins. Grind Ginger, Garlic, Turmeric, Salt, Green Chillies, jaggery to make a fine paste. Now Grind Chana Dal without adding water. We need to be careful in this step. Grind chana dal to a 3/4 th powder. Now mix the chana dal, Green Chilli paste and chopped Green Leaf. Add a pinch of Sodium bicarbonate to this mixture and mix throughly. Heat oil in deep Kadai and Roll out this mixture like tiny small puris with hand on Betal leaf and deep fry in oil.

Do send your suggestions and your own exclusive recipe

BISIBELE-BHATH

2010-05-24T23:14:00.000-07:00

Ingredients:

2 cups Rice

1 cup toor dal

2 cups chopped vegetables

like beans, carrot, peas

1 tsp turmeric

2 chopped onions

2 tbsp Red Chilli Powder

Salt

Tamarind pulp 1/2 cup

Jaggery

Bisebelebhath powder 3 tbsp

For Seasoning:

1 tsp Mustard seeds
Curry leaves
1 tsp Hing ( asafoetdia )
2 to 3 Red Chillies

Bisibele Powder

1 cup chana dal
1/2 cup Urad dal
1/4 cup Moong Dal
1 tsp Jeera
1/2 tsp Pepper
1/4 tsp Methi seeds
1/4 tsp Mustard seeds
2 to 3 pieces of cinnamon
a pinch of hing

Roast above all items separately and powder.

Method:
Wash and soak the rice for 1/2 hrs. Boil Rice and dal, chopped vegetables, salt as per required, Red chilli powder, 2 tsp oil, a pinch of turmeric in a pressur cooker for 2 Whistle. Take another Vessel and heat oil. Add mustard seeds, curry leaves, red chillies one by one. Add 2 chopped onions and fry it in oil, now add 2 chopped tomatoes and fry in oil, Add required salt and red chilly powder. Add tamarind pulp and jaggery as per required sweetness and 3 tbsp of bisibelebath powder.keep stirring. Add little water and allow it to cook for 5 to 10 mins untill the raw smell of tamarind wards off. Powder 1/2 dry coconut and keep aside. now add this mixture to the boiled rice. Add coconut powder to this and mix throughly. The conistency of boiled rice should be semi liquid so that while mixing it does not form any lumps. that means you need add 1 glass of water extra to your rice.
keep the cooker on stove and bring it to boil for 5 mins, yours bisi bisi ( means hot) bisiselebath is ready to serve.
Serve Bisibelebath with ghee or khara bhoondi.

Do send your suggestions and your own exclusive recipes

GREEN PEAS CURRY

2010-04-30T06:59:00.000-07:00

GREEN PEAS CURRY

Ingredients:
2 cup Fresh green peas
1 inch Ginger
1 medium size whole Garlic flakes
1 cup fresh grated Coconut
1 tbsp Garam masala powder
1/2 cup Fresh coriander
2 chopped tomatoes
1 onion sliced
Salt
2 tbsp Red chilli powder
1 cup 1 inch chopped Potato
1/4 cup Methi Leaves

Method:
Take a pan, and fry 1 onion sliced, ginger, garlic flakes. Fry till golden brown and allow it to cool. Grind this with coconut and coriander with little water to a fine paste. Heat 2 tbsp oil in a pan. when hot add methi leaves and fry till it loses its raw flavour. Now add chopped potatoes and fry. Add green peas, Salt, Red chilly powder, turmeric and allow it fry for 2 to 3 min.

To this add chopped tomatoes, garam masala and the grinded paste. We can also add cashew nut paste to this. This enhances the flavour. Pour 1 cup of water and cook till done. Serve hot with chapathi or puri.

Do send your suggestions and your own exclusive recipes

SPICY PURI

2010-04-29T03:00:00.000-07:00

MASALA PURI

Ingredients:
1 cup wheat flour
1 cup Rice flour
1 cup Maida flour
8 green chillies or
Red chillies or equal quantity of both
Salt
1/2 cup fresh coconut
2 inch ginger
2 medium whole garlic flakes
2 tsp garam masala powder
1/2 cup coriander
1 medium size onion
Oil for frying

Method:
Grind onion, ginger, garlic, coconut, coriander, garam masala finely with less water. Mix all three flours, salt and add the grinded paste. Pour 2 tbsp hot oil and mix thoroughly. Add little water to make hard dough.

Roll out like small puri and fry in hot oil. If you want soft puris then fry rolled out puris immediately. If you prefer to have crisp puris fry rolled out puris leaving a gap of 5 to 8 min after rolling it.

Do send your suggestions and your own exclusive recipes

PUDINA CHITRANNA

2010-04-28T06:43:00.001-07:00

Ingredients:
1 bunch fresh pudina leaves
2 cup Soaked rice
1/2 cup Groundnut seeds
1 tbsp Channa dal
1 tsp urad dal
2 medium size chopped onions
8 to 9 green chillies
1 tsp Mustard seedsc
Curry leaves

Method:
Pudina is my favorite vege and love to prepare new varieties of dishes of pudina, and my Husband is humble enough to taste whatever new dishes I prepare .
This recipe is easy to prepare for bachelors also, no masalas, no grinding and ready within minutes.

Wash and Soak 2 cup of rice for 20 min to half an hour. Heat 4tbsp of oil in a pan. When hot add mustard seeds, when they start spluttering add urad Dal, Channa Dal, groundnut seeds with a gap of 5 to 10 seconds. You can add cashew nuts also. fry until they turn to golden color. powder green chillies and pudina without adding water in mixie and keep aside beforehand. Add this to pan and fry until green chillies lose raw flavor.

Now add chopped onions and salt, Turmeric and fry for 4 min. Cook rice in an another kadai. Transfer required quantity of rice to a big bowl and let it cool for 5 to 7 mins. do not stir rice more or it gets sticky. Now add the pudina mixture and grated fresh coconut and chopped coriander and mix properly. You can add lemon juice if required. Serve hot.

Do send your suggestions and your own exclusive recipes

PUDINA PARATHA

2010-03-28T06:31:00.000-07:00

Fresh pudina leaves 2 bunches

Green chillies

Salt

Coriander leaves

1/2 tsp jeera powder

2 cup Wheat Flour

1 cup Maida Flour

Method:

Wash mint leaves and coriander leaves and grind with chilly. you can either add coconut to this,

But prefer not to add coconut as it contains fat. Mix wheat flour and maida flour with salt,

jeerapowder and turmeric in it. Now add the grinded paste to the flour and mix throughly. Add

hot oil 2 tbsp and make dough. Roll like chappatis and fry on hot tava with oil or ghee on both

sides. you can have it with any curry or with pickle. Children like it with tomato sauce.

Do send your suggestions and your own exclusive recipes

BABY CORN BONDA

2010-03-14T01:56:00.000-08:00

How about an yummy evening snack???
Baby Corn bonda would be the right fit on a chilly winter evening and more so when it is raining.
Here is the way to do it.....

Baby corn bonda

Ingredients:

Fresh Baby corn 10 to 12 pieces

2 cup Besan powder

1/2 cup corn flour

Salt

3tsp Red chilli powder

Turmeric

Saffron food colour

2 tsp lemon juice

1/2 tsp Baking powder

1tbsp Ginger Garlic paste

Oil for frying

Method

Mix Besan flour and corn flour, Add all ingredients other than oil. Mix well.

Add required quantity of water to make soft batter just like idly batter. Dip

cleaned baby corn in the batter and deep fry in oil. Serve hot baby corn

bonda with tomato sauce or pudina chutney.

Do send your suggestions and your own exclusive recipes

CHICKEN KEBAB

2010-01-03T21:27:00.000-08:00

Hello friends, as all of know kebab is the favorite dish of many people in the world. My two little kids relish this dish in particular, and I love cooking new for them with little twist in ingredients. This , is one of the kind.

Ingredients;
1/4 kg Boneless chicken
1tbsp ginger garlic paste
1 tsp turmeric
1/4 tsp saffron food colour
1 tsp salt
2 tsp Red chilly powder
1 cup corn flour
1/2 cup maida flour
1/2 juicy lemon

Method:
Mix corn flour and maida, To this add ginger garlic paste, salt, Red chilly powder, turmeric, saffron colour,and mix thoroughly. Now add sliced chicken pieces and mix. Add lemon juice to this. Leave for an hour or two. Deep fry in oil. Garnish with sliced onions, lemon. Serve hot.

Do send your suggestions and your own exclusive recipes

MOONG KA MOGRA

2009-12-14T05:56:00.000-08:00

Hi Friends,
This recipe has a story behind it. This is one of my favorite recipe. As all of us know many children have less taste for raw food.I include my daughters in that group. They need to be pampered to have raw food. But this one is the first recipe that both my daughters loved to eat. This recipe needs very little cooking as most of its ingredients can be had raw and I hope you like it.

Ingredients:
1 cup Sprouted Moong
1 small chopped onion
1 big chopped tomato
2 to 3 chopped green chilly
1/2 tsp pepper powder
Salt

method:
Heat oil or butter in a pan, add chopped green chilly and fry. add onions and fry for 2 mins. Add chopped tomatoes, turmeric and salt. let the tomatoes leave its juice. Now add sprouted moong and add 1/2 cup water. cook for 6 to 8 mins. Garnish with chopped fresh coriander. Serve hot with chapati or Enjoy as a salad.

Do send your suggestions and your own exclusive recipes

COOKING TIPS

2009-11-21T06:29:00.000-08:00

Hi, Many women wonder how to make recipes taste better. Here are some tips which can help you.

Tip no 1: While batter-frying anything, add a bit of soda bicarbonate to the batter. it adds a lovely glaze to the dish.

Tip no 2: If using raw bananas for curry, soak them in plain buttermilk to get rid of any bitter aftertaste. It also cleans the fruit of resin.

Tip no 3: When chopping yam, apply a bit of coconut oil on the palms and the knife to get rid of the itch that yams are famous for.

Do send your suggestions and your own exclusive recipes

IDLY SAMBAR

2009-11-11T04:18:00.000-08:00

2 cups Boiled rice

1 cup Raw rice

3/4 cup urad-dal

Salt

1 pinch cooking soda

Method:

Wash and Soak Boiled rice, Raw rice and urad dal for 6 to 8 hrs.

Grind urad dal first and then grind both rice (you can add the soaked urad dal water to grind

the rice and also the soaked rice water, take care not to add more water, the batter should be

thick. Add salt and cooking soda to the batter and mix well. Keep overnight.

Ingredients:

In the morning, mix well the batter. check the consistency of the batter. if it is very thick add

little water and stir. Now steam cook the idlies in idly cooker for 8 to 10 mins. Do apply some oil

to the idly plates for it allows the idly not to stick to plates.

SAMBAR

Ingredients:

1/2 cup toor dal

2 cups water

salt

turmeric

3 tbsp oil

2 chopped tomatoes

2 chopped onions

coriander leaves, curry leaves

1 pinch hing

1tsp mustard seeds

2 to 3 Red chillies

2 tbsp red chilli powder

1 tennis ball size tamarind juice

jaggery according to taste

2 tbsp sambar powder

sambar powder recipe:

Ingredients

1 tbsp coriander seeds

1 tbsp chana dal

1/2 tbsp urad dal

1/4 tbsp moong dal

1/2 tsp mustard seeds

1/4 tsp methi seeds

1/4 tsp jeera seeds

3 to 4 pepper seeds

2 to 3 medium cinnamon stick

Roast all the sambar powder ingredients and grind to a semi half powder. Keep this ready

before hand.

Method:

cook dal, turmeric, coriander leaves, curry leaves, 1tsp oil, with 2 cups of water in pressure

cooker. Heat the remaining oil in deep kadai. Add mustard seeds,when they start spluttering

add curry leaves, hing, red chilly one by one.

Add chopped onions and stir cook for 2 mins. then add chopped tomatoes, allow it to cook for

2 mins. add salt, red chilli powder , tamarind juice, and jaggery. after 2 mins add sambar

powder and stir cook for 5 to 8 mins.

Mash the dal throughly and mix this in the kadai. Boil for 3 to 4 mins. you can

add grated fresh coconut and lassan pieces for taste. But I prefer not to add.

Garnish sambar with chopped coriander leaves. Serve Hot Idly with sambar.

For mouth watering coriandder chutney see my earlier posts.

Do send your suggestions and your own exclusive recipes

DRY CHANA

2009-11-09T05:52:00.000-08:00

Ingredients:
1 cup boiled chana
1 cup chopped onion
6 to 7 chopped green chillies
1/2 tsp turmeric
1/2 cup grated fresh coconut

seasoning:
mustard seeds and curry leaves

METHOD
Soak chana for about 4 to 5 hrs. Boil it in pressure cooker with salt and water.
Heat 2tbsp oil in pan, add mustard seeds and curry leaves, when they start spluttering add chopped green chillies and fry for a min. Now add chopped onion and fry till light golden colour, add turmeric and salt and stir once in a while. mix boiled chana in the mixture and cook for about 2 to 3 mins. mix grated coconut and stir so that it mixes well. Remove it from heat. Garnish with chopped coriander and Serve Hot.

DRY CHANA

Do send your suggestions and your own exclusive recipes

BHINDI MASALA

2009-11-05T22:11:00.000-08:00

BHINDI MASALA
Ingredients:
1/4 cup oil
1 large chopped onion
10 cloves garlic, minced
2 green chillies, chopped
1tsp turmeric
1tbsp ground cumin
250 gms bhindi

Method
Heat oil in a deep pan. Add onion, garlic and chillies and fry on medium heat till it turns brown. Add turmeric and cumin and fry again for 2 mins. finally add bhindi, salt and mix properly. Cover with a lid and cook for 10 mins on a low flame. Serve hot with steamed Rice or Rotis.

Do send your suggestions and your own exclusive recipes

METHI-PUDINA PARATHA

2009-07-18T07:27:00.000-07:00

Ingredients:

1 cup chopped fresh methi leaves

1 cup chopped fresh mint ( pudina ) leaves

1 tsp Red chilli powder

1 tsp Salt

1/2 tsp Garam masala powder

1/2 tsp jeera powder

2 cups Whole Wheat flour

Oil or Ghee for frying

Method:

Add all the above ingredients to wheat flour and mix thoroughly. Add required quantity of water and make soft dough. Roll out like chapathis and fry with 1tsp of oil or ghee on each sides of chapathis.Serve with curds or any curry.

You can add boiled potatoes to this. Take care while adding water to make dough. Do not add more water.

Add chat masala and salt to the curds. this tastes delicious.

Here I have shown methi pudina paratha with capsicum curry.

Good Luck,

Kavitha.

Do send your suggestions and your own exclusive recipes

WATER-MELON DELIGHT

2009-07-05T01:22:00.000-07:00

WATER-MELON DELIGHT
INGREDIENTS:

5 slices of deseeded watermelon

1 teaspoon sugar

1 scoop of vanilla ice cream( the suprise element of the drink)

1/4 cup milk

ice cubes

METHOD:

Add all the ingredients in a blender and blend till smooth. you can reduce the sugar depending on taste. Since the ice cream is already sweet, you can make do without the sugar too if you wish.

Incase it gets too thick you can add more milk or substitute milk with water.

Watermelon is not only delicious, but extremely healthy, as well. Melons are also abundant in vitamin C. and are rich in carotenoids. Carotenoids have antioxidant activity, free-radical scavenging property. Watermelon seeds are excellent sources of protein. Watermelon seed is rich in magnesium, calcium, potassium, iron, phosphorous, zinc etc.

Besides, the red flesh, in the Arab world, salted and roasted watermelon seeds are also consumed as a snack. Researchers believe that beta-carotene and vitamin C are capable of preventing heart disease, cancer, and other chronic conditions. No matter which way you cut them, when it comes to nutrition, melons are number one. Whether you choose watermelons for their health benefits or simply for their good flavor, they can be an excellent snack, summer dish -- or gardening project.

Do send your suggestions and your own exclusive recipes

RAVA ROTI

2009-06-20T05:44:00.000-07:00

RAVA ROTI

Ingredients:
Bombay rava/ medium rava 1 cup
Grated carrot 1/2 cup
Grated coconut 1/2 cup
Chopped coriander leaves
Jeera 1 tsp
curry leaves 3 to 4
Salt
soda bicarbonate a pinch

Method:

Pour Rava to a big bowl. Add chopped carrot, coriander leaves, fresh coconut, curry leaves, jeera, soda. Add salt and Red chilly chunks and mix throughly. make a medium dough with as little water as you can. Leave for 10 mins. Heat a nonstick tava and then pour in 1tbsp of oil and flatten the dough like chapathi on tava. fry both sides with oil. Serve this chutney.

Do send your suggestions and your own exclusive recipes

SABAKKI DOSA (DILL LEAVES)

2009-06-13T06:59:00.000-07:00

SABAKKI DOSA

Ingredients:
Sabakki 2 bunches
Coriander leaves 1 cup
salt
Red chilli chunks
Jeera powder
2 cup Besan powder
1 cup wheat flour

Method:

Wash and chop sabakki and coriander leaves and mix all the above ingredients with water to make dosa consistency. Now pour 2 scoops of batter on dosa tava and pour oil on each sides. fry till done.
Serve hot with coriander chutney. For coriander chutney recipe see my older posts of dosa.

Do send your suggestions and your own exclusive recipes

METHI-CAPSICUM CURRY

2009-06-13T06:47:00.000-07:00

METHI-CAPSICUM CURRY

Ingredients:
Capsicum 4
Chopped Tamotoes 2 big
Salt
Red Chilli Powder
Turmeric
Methi leaves chopped 1 medium bunch

Method:
Wash and chop capsicum into equal pieces. Heat oil in a pan and add chopped fresh methi leaves. fry till nice aroma. Now add chopped capsicum and fry a bit. Add salt, red chilli powder, turmeric, chopped tomatoes. cook till done. Serve hot with chapathi or paratha.

Do send your suggestions and your own exclusive recipes

EGG PASTA

2009-06-08T00:27:00.000-07:00

Ingredients:

150 gms pasta
chopped carrots
2 to3 eggs
1 onion finely chopped
2 tbsp oil
chopped coriander
salt
pepper

Method:

Boil pasta in water till soft.Drain the hot water and pour cold water to cool the pasta and drain again and keep aside.
In a pan, heat the oil, add chopped carrots and onions and fry. Break the 2 eggs and stir till the mixture resembles scrambled egg, only a more liquid version of it.Add the pasta, salt and pepper and keep stirring so that the egg coats the pasta evenly. Garnish with coriander and serve.

Do send your suggestions and your own exclusive recipes

COCONUT EGG BURJI

2009-06-08T00:18:00.000-07:00

Ingredients:

2 Eggs
Grated coconut (quarter cup)
2 tablespoons oil
Salt and pepper to taste

Method:

Heat oil in a kadai and roast grated coconut till it turns golden brown. Break the egg into the pan and keep stirring till the crunchy bits of coconut blend with the soft egg. Add salt and pepper and Serve.

Do send your suggestions and your own exclusive recipes

SHAVIGE BATH

2009-05-15T03:55:00.000-07:00

Ingredients:
Bambino Vermicelli 200 gms
2 medium chopped onions
6 to 8 chopped green chillies
1 tsp channa dal
1 tsp mustard seeds
curry leaves
salt
chopped coriander leaves 1 cup

Method:
Roast vermicelli in 2 tbsp ghee till it gets light golden brown colour. Heat 3 tbsp of oil or ghee in a kadai. Add mustard seeds, curry leaves. when they start spluttering add channa dal and green chillies. fry for 2 mins. Add chopped onions and fry for 4 mins. Add 3 cups of water to the kadai. when boiling add roasted vermicilli to it. Add chopped coriander leaves, grated fresh coconut to the kadai.Mix thoroughly.

Do send your suggestions and your own exclusive recipes

RAW CARROT PALYA

2009-05-09T05:30:00.000-07:00

Raw carrot palya

Ingredients:
Grated carrot 2 cup
Sliced onion 1/2 cup
chopped coriander 1 cup
Salt
pepper powder

Method:
Mix all the above ingredients. Add salt and pepper powder according to taste. Serve with chapati or as a evening snack.

Do send your suggestions and your own exclusive recipes

TOMATO RASAM

2009-03-12T23:46:00.000-07:00

Ingredients:

Ripe Tomatoes 3
Cumin seeds 1/2 tbsp
Black pepper 1/2 tbsp
Garlic flakes 7 to8
Coriander leaves a little
Curry leaves little
Tamarind 1/2 a lemon size
Red chilli powder 1/2 tbsp
Turmeric
Salt

METHOD:
Grind cumin seeds, black pepper, garlic flakes, coriander leaves, curry leaves, tamarind finely. Grind tomatoes with this paste.You can add water for grinding. Heat 2 tbsp oil or Ghee in a vessel. Add mustard seeds.when they start spluttering add curry leaves,Red chilli powder and the grinded paste. Add salt, turmeric and a pinch of jaggery to the mixture. Now add required quantity of water and cook till the rasam starts boiling. cook on a medium flame.Do not overcook. Serve Tomato Rasam with rice.

Do send your suggestions and your own exclusive recipes

MIXED VEGETABLE CURRY

2009-03-11T06:52:00.000-07:00

MIXED VEGETABLE CURRY

Ingredients:

Beans chopped 1 cup

carrot chopped 1/2 cup

cabbage chopped 1/2 cup

Brinjal chopped 1/2 cup

lauki 1 cup

Tomato 2 cups

Onion chopped 1 cup

Red chilli powder 2 tbsp

salt

Turmeric 1/2 tsp

Garam masala powder 1/4 tsp

coconut 1/2 cup

Method:

Wash all vegetables throughly and chop. Heat 3 tbsp oil in a deep kadai. fry onions in oil, Now add all chopped vegetables one by one. fry this in oil. Add Salt, chopped tamotoes, Leave for 2 mins. Add Red chilli powder and turmeric, garam masala powder. close the lid and cook for 10 mins. keep stirring once in a while. Add 1 cup of water to the curry. Grind fresh coconut and mix in the curry. Cook till the vegetables are done. Serve the curry with hot chappatis.

Do send your suggestions and your own exclusive recipes

ALOO FRY

2009-02-20T05:29:00.000-08:00

Ingredients:

Potato(medium size) 3
salt
Red chilli powder 1 tbsp
Turmeric 1/2 tsp

Method
Wash potatoes and cut into long slices. Drain water completely.Heat 4tbsp oil in a pan.Add potatoes slices and fry for 6 minutes in oil.Add salt,red chilli powder(or pepper powder choice is ours), turmeric.Fry potatoes till they turn golden brown.
Serve with Tomato Sauce.OR with chapati.

Do send your suggestions and your own exclusive recipes

AVREKALU (HYACINTH BEANS) CURRY

2009-02-18T21:21:00.000-08:00

Ingredients:
Avrekalu 1 cup
Fresh coconut 1/2 cup
Medium size Garlic 1
Ginger 2 inch
cinnamon sticks 2 to 3 medium size
cloves 2
Pineapple flower 2
Coriander leaves
Onion 2
Tomato 2
Red chilli powder 2 tbsp
Salt
Turmeric 1tsp

Method:
Peel off the skin of hyacinth beans. Soak the beans in cold water for 3 hrs. Peel the outer skin of beans. Now the beans are ready for cooking.
Fry onion, garlic, ginger, cinnamon, cloves, pineapple flower with oil till it turns golden brown.Grind this with fresh coconut and coriander leaves.Add water to make a fine paste.
Grind tomatoes to make puree. Heat 2 tbsp oil in a deep utensil.You can add methi leaves(your choice) OR Avrekalu. fry for 2 min in oil.Add the grind ed paste and tomato puree. Add red chilli powder, salt,turmeric.allow it to cook for 5 mins.Now add required quantity of water preferring your choice to make it curry or sambar. cook for 15 mins stirring once in 4 mins.Be careful while stirring,or the beans tends to broke very easily.Do not overcook otherwise it looses its taste.
Serve the curry with paratha or chapati.
This curry goes very well with Dosa.
The above photo shows Avrekalu Curry with Aloo methi paratha.
For Recipe of Aloo methi paratha visit my earlier posts.

Do send your suggestions and your own exclusive recipes

ALOO METHI PARATHA

2009-02-11T06:14:00.000-08:00

Ingredients:
Methi leaves 3 bunch
Boiled & Mashed Potato 2
Red chilli powder 2 tbsp
Salt
Turmeric 1 tsp
Garam masala powder 1 tsp
ova seeds or cumin seeds 1/2 tsp

Method:
Mix all the above ingredients to 2 cups of wheat flour. Knead it into hard dough. Roll like chappati and add 1 tbsp of oil on each sides while on tava.
Serve Hot Parathas with Pickle or curds.

Add chat masala or cumin seeds powder(jeera powder)and salt to Curds to make it more delecious.

Do send your suggestions and your own exclusive recipes

Coconut Chutney

2009-02-10T02:44:00.000-08:00

Coconut Chutney

Ingredients

Half fresh coconut

4 green chillies

4 slice onions

salt

1 /2 inch Tamarind

coriander leaves

curry leaves

1 small cup putana

Grind all in a jar with little water and heat a pan add little oil,mustard seeds,curry leaves.
add this to chutney.
Goes well with idly, Dosa and Rotis too

Do send your suggestions and your own exclusive recipes

ONION CHUTNEY

2009-02-09T22:50:00.000-08:00

Ingredients:
Onion 1 big
Red chilli powder 1 tbsp
salt
1/2 cup grated fresh coconut
jaggery
Tamarind

Method
Add all the above ingedients and grind with little water to make chutney.
Serve chutney with hot chappati.

Do send your suggestions and your own exclusive recipes

METHI MOONGDAL CURRY

2009-02-09T22:24:00.000-08:00

Ingredients:
Methi leaves 2 bunches
Moongdal 1 cup soaked for about 1/2 an hour
Chopped onion 2
Chopped tamatoes 3
Red chilli powder 2 tbsp
salt
Turmeric 1/2 tsp
Garam masala powder 1/2 tsp

Method
Heat 3tbsp oil in a kadai pan, when hot add onion,when golden brown add methi leaves & fry for 3 mins.
Pour in soaked moongdal and add red chilli powder,salt,turmeric.
Close the lid and simmer for 3-4 minutes.
Add chopped tomatoes and cover it.
Keep stirring.you can add water upto 1 small glass while cooking. Let it cook for 15 to 20 mins.
Dal should be well cooked.
Garnish with chopped coriander leaves and lemon juice.
Serve this with chappati or roti.

Do send your suggestions and your own exclusive recipes

CUCUMBER PARATHA

2009-02-03T00:02:00.000-08:00

Ingredients:
Cucumber 4 to 5
5 to 6 chopped Green chillies
1 chopped onion
1 cup chopped coriander leaves
Salt
1/4 kilo maida flour
3/4 kilo whole wheat flour

Method:
Mix maida and wheat flour to make hard dough. Peel cucumber skin and grate it.Add salt to the grated cucumber.Keep aside for 10 mins.Squeeze all the juice of cucumber,then add chopped onions,chillies,coriander leaves.Mix thoroughly.
Make small round shapes from dough and stuff the above Mixture. Flatten each ball of dough and roll them. Place it on a Hot Tava and Turn on the other side after it is cooked. Preferably, put oil on each side of the Paratha.
Serve with Coconut Chutney (see receipe at http://tastyfoodguide.blogspot.com/2009/02/coconut-chutney.html) or Tomato Sauce.

Do send your suggestions and your own exclusive recipes

POTATO DOSA

2009-02-02T03:06:00.000-08:00

Ingredients
2 Boiled potato
1 cup Rice flour
1 tsp curds
1/2 inch ginger
2 to 3 chopped green chillies
1/2 cup chopped coriander leaves
salt
oil

METHOD :
Mix the above ingredients with mashed Potatoes with required quantity of water to make Thick Dosa Batter.
Heat a dosa pan, spread the batter like dosa and add 1tbsp oil each on both sides. fry till golden brown colour on both sides.
Serve with coconut chutney(to prepare chutney click (http://tastyfoodguide.blogspot.com/2008/11/masala-dosa-and-chutney.html)
and Sambar.

Do send your suggestions and your own exclusive recipes

RAVA DOSA & CHUTNEY

2009-02-01T06:14:00.000-08:00

Ingredients
chiroti rava 2 cups
wheat flour 1 cup
salt
jeera seeds 1 tbsp

chopped onion 1 cup
chopped coriander leaves 1/2 cup
chopped green chillies 3 to 4
Method
Mix chiroti rava,wheat flour,salt,jeera seeds with required quantity of water to make a smooth batter. leave for 1/2 an hour. heat a dosa pan and pour 2 spoons of batter.sprinkle onions,coriander leaves,chillies.spread oil on dosa.let it fry for 2 mins.turn the other side. dosa should be golden brown. serve dosa with ginger chutney.

Ginger chutney
Ingredients
1/2 grated fresh coconut
4 to 5 green chillies
1/2 cup fried bengal gram
1/2 inch ginger
salt
1 cup coriander leaves
3 to 4 slices of onion
Method
grind all in a blender with water. garnish with coriander leaves.
Do send your suggestions and your own exclusive recipes

SAFFRON KULFI (KESAR KULFI)

2009-01-26T00:05:00.000-08:00

Saffron Kulfi

Serves: 8 Persons
Ingredients:
• 1 1/2qt Whole milk • 1/3cup Sugar • 63/1000tsp Powdered Saffron or • 1/8tsp Saffron threads • 1tbl Boiling water • 8x Paper cups or • Cooking parchment or • Waxed paper • 8 x Ice cream sticks (optional)

Preparation :
· In a 6-8 quart pan over high heat, stir milk and sugar until simmering.·
Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often;
slide pan partially off heat if milk threaten to boil over.·
Let cool; to speed cooling, set pan in ice water.·
Place Saffron in a small bowl.
Add boiling water, stir, and let stand for 5 minutes.
Break up threads with a small spoon.
Scrape mixture into warm reduced milk mixture.·
Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares.
Fold each piece in half to make a triangle.
With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle.
To close hole at bottom, starting from the top, press 1 inside sheet to the opposite side.·
Tape the cone in a few places to hold it together.
Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.·
Divide milk mixture among cups or cones.
Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container.
Freeze until firm, about 2 hours longer.
To eat, peel off paper.
To store, seal kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.

TOMATO RICE

2009-01-24T04:50:00.000-08:00

TOMATO RICE

Ingredients:

Rice 1cup
Tomatoes 3 big
Onion 2
Garlic 4 to 5 flakes
Ginger 1 inch
Garam Masala powder 3/4 tsp
Grated coconut 1 cup
Coriander leaves
Ghee 1 tbsp

Method
Heat oil in deep handi.Add lengthwise chopped onions, sliced tamatoes.fry for 4 to 5 mins.Now add salt, red chilly powder, turmeric and allow it to cook in oil. grind ginger,garlic, fresh coconut, coriander leaves. you can add little water to the mixture while grinding. pour this mixture to handi, add garam masala powder(cardomom and cinnamon powder).
add some water and cook till raw smells is not there. add required quantity of water, add rice when water comes to boil. cook till rice is done.
Garnish this with coriander leaves and fried cashew nuts. add ghee on the top.
Serve hot.

Do send your suggestions and your own exclusive recipes

SWEET RAVA LADDUS

2009-01-22T23:47:00.000-08:00

Ingredients
1. 3 Cups Rava (semolina)
2. 3 tbsp Coarse ground dry nuts(cashew nuts, pistas, almonds, and walnuts)
3 . 3 tsp Ghee (clarified butter)
4. 3-4 tsp Milk
5. 1 Cup sugar
6. 2 tsp dessicated coconut
7. 3 Saffron strands
8. A few Cardamoms (crushed)
Method
Drop saffron strands in the cup of lukewarm Milk and set aside.
* Heat rava with ghee in a heavy bottom pan, and stir fry till it changes colour with nice aroma. Mix in the nuts, coconut and cardamon. Continue stirring. When aroma rises then add the powdered sugar and stir for 3 to 10 mins.
* Now pour in the saffron flavored milk and remove from heat.
* After mixture cools down a little, grease palms with some oil and make small balls out of it. Decorate laddus with dry fruits.
Optionally, you can decorate laddus with silver foil (vark).

TOMATO DOSA

2009-01-19T23:15:00.000-08:00

Ingredients:
Rice(not basmati) 2 1/2 cups
Black gram dal 1 cup
Bengal gram dal 1/4 cup
Onion 1
Green chillies 2
Tomatoes 2
Turmeric powder 1 tsp
Salt 1 1/2 tsps
Method:
Soak rice, black gram dal and chana separately for 4 hours. Grind all together by adding water. Grind till it becomes very fine paste. Batter should not be very thick. It should be semi-liquid. Add salt.
Keep the batter for whole night. Next day add turmeric powder chopped onions , green chillies and finely cut tomatoes to the batter. Prepare dosa as usual.
Serve it with chutney.

FISH CURRY

2009-01-19T05:23:00.000-08:00

Ingredients

1.Fish : Sardines/Mackarels/Pomfrets 4 medium sized
2.Dry Red Chillies 20-25
3. Pepper Corns 10
4. Methi seeds 1/2 tsp
5.Tamarind 1 lemon sized ball
6. Coriander seeds 2 tsp
7.Garlic 5 pods
8. Jeera 1 tsp
9.Grated Coconut 3-4 tbsp
10.Ginger 1 1/2 in. piece (grated / fine chopped)
11.Turmeric powder 1/2 tsp
12. Onion 1 large fine chopped
13. Green chillies 2-3 cut along the length into quarters
14. Lime 1 small
Method
* Cut and clean the 4 medium sized fish.
* Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry.
* Fry the red chillies in a little oil (1 tsp) and keep aside
* In the same pan, roast the coriander, pepper corns, methi and keep aside.
* Put the fried chilli, roasted pepper, methi, coriander, jeera, garlic, coconut, tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it). You might have to add a little water (but not too much) to get the mixie going - 1/2 a cup should be enough.
* Take a large enough vessel - put in the fine ground paste, Turn on the gas, then add the chopped onions, green chillies, grated ginger. Rinse the fish in water to get the salt off and add that too.
* Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil.
* It should take around 20-30 minutes of cooking - you will know its done when the fish and onions are cooked.
* Finally you can squeeze the juice of a lime all over the curry.
* Serve with boiled rice.

Tomato Onion raita

2009-01-18T04:23:00.000-08:00

Tomato Onion raita

Ingredients

1 cup skimmed yogurt
2 onion, chopped
1 tomato, chopped
2 green chilli
1 tbsp mint
1 tbsp coriander
A pinch of salt

Method
Finely chop the tomato, cucumber, onions, green chillies, coriander, mint leaves and In a bowl whip the yogurt and salt and mix well.
Serve with Garnished Coriander leaves. Goes well with both Rice and Roti

P.S. You can also add Chat Masala for more spicy raita

FRUITY BEAN SALAD

2009-01-14T05:56:00.001-08:00

Fruity Bean Salad
Ingredients:
1/2 cup each mixed boiled sprouted pulses (green grams, chick peas, green peas etc.
1 cup chopped, apples
Segments of 1 orange
2 tbsp. cut grapes
1 cup chopped, lettuce
1/2 cup chopped, spinach leaves
1 finely chopped, green chillies
Salt to taste.

Salad Dressing:
1 cup fresh curds
2 tbsp. chopped mint leaves
1 tsp.sugar
Salt to taste.

Method:
Mix all the ingredients in a bowl (except dressing) throughly. Put to chill
Just before serving, garnish the salad with the dressing.
Serve chilled.

CHATPATI CHAT

2009-01-14T05:42:00.000-08:00

Ingredients:

1/2 cup - sprouted moong
1/2 cup - sprouted peanuts
1/2 cup - sprouted red chana
1/2 cup - spring onion, chopped
1/2 cup - tomatos, chopped
1/2 cup - carrots, grated
1/2 cup - cabbage, grated
1 tsp - chaat masala
1 tsp - lime juice
1 - green chilly, finely chopped

For Green Chutney:
4 tbsp - chopped corriander leaves
2 - green chillies
1/2 inch - ginger
4 cloves - garlic
1/2 - lime
salt to taste

For Red Chutney:
10 - flakes for khajoor
1 tsp - aamchur powder
1 tsp - grated jaggery
1 pinch - salt

For Garnishing:
1 tbsp - chopped corriander
1 tbsp - pomegrate seeds
1 tbsp - chopped tomatoes

Method:

For Green Chutney:
Prepare green chutney by mixing all the ingriedients in mixer.

For Red Chutney:

Boil or pressure cook khajoor and remove seeds.

Mesh khajoor in a mixie.

Mix khajoor, amchoor powder, grated jaggery and salt to a fine paste.

For Chaat:

Pressure cook sprouted chana and sprouted peanuts adding salt to taste.

Mix all the other ingridients with chana and peanuts. Mix well.

Add green and red chutney. Mix well.

Garnish and serve.

Note:
Green chilly in the chaat can be omitted or replaced with 1/2 tea spoon pepper powder; if kids can not eat green chilly

HARA BHARA KABAB

2009-01-14T05:40:00.000-08:00

Ingredients

Spinach leaves (to prepare 1/2 cup paste)
1/2 cup: Fenugreek leaves paste (after through grounding)
1/2 cup: Gram Flour
1 tsp Turmeric
2 tsp: Ginger, chopped fine
2 tsp: Green chillies, chopped fine
1/2 tsp: Red Chilli powder
2 tbsp: Ghee, to pan fry
Salt as required

Method

Clean, wash and blanch the fenugreek and spinach. Leave it to drain.
Squeeze out excess liquid and grind the greens to a paste.
Mix in the Gram flour, chilli powder, ginger, and green chillies.
Leave to rest for 15 minutes.
Shape the mixture into balls of desired size, and then flatten them a little.
Heat a non-stick frying pan with a thin layer of ghee, place the kababs in it over high heat.
Turn and then continue cooking over medium heat till brown, first on one side then the other.
Serve accompanied with green chutney.

Goes well with Pudina Chutney.
Can also be used with Tomato/Chilly Sauce.

HYDERABADI BIRYANI

2009-01-14T05:35:00.000-08:00

Ingredients

1 kg: Meat
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil

Method

Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi Biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.

GOBI MANCHURIAN

2009-01-14T05:29:00.000-08:00

Ingredients (Serves: 6)

1 pcs: Cauliflower (medium, clean and broken into big florettes)
1/4 cup: Plain flour
3 tsp: Cornflour
1 small bunch: Spring onion (finely chopped)
2 tsp: Ginger (finely chopped)
1 tsp: Garlic (finely chopped)
1/4 tsp: Red chilli powder
2 no: Red chillies (dry)
1 tsp: Milk
3 tsp: Oil
1-1/2 cup: Water

Method

Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
Add florettes and soya sauce. Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
1. Dry Manchurian can be made by omitting the gravy.
2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
3. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
4. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
5. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

KADAI CHICKEN

2009-01-13T04:54:00.000-08:00

INGREDIENTS
1 whole chicken, cut into small pieces
4 tbsp oil
1/2 cup sliced onions
1 1/2 cup sliced tomatoes
2 tbsp fresh coriander leaves
1 tbsp ginger paste
1 tbsp garlic paste
3 tsp garam masala powder
2 bay leaves
4 whole red chillies
2 tsp coriander seeds
1 tsp red chilli powder
Salt, to taste

METHOD
Grind coriander seeds and whole red chillies into a coarse powder. Heat oil in a kadai.

First add bay leaves. Then add onions and sauté till they turn light golden brown. Add ginger-garlic paste and sauté for two minutes on medium flame. Add chillies, coriander seed powder and stir well.

Add tomatoes and cook till they are fully done. Add chicken pieces, salt, red chilli powder and mix it well. With a lid on the kadai cook till the chicken becomes tender. Sprinkle garam masala over the chicken.

Garnish with coriander leaves and onion rings.

CORN CAKE

2009-01-13T04:52:00.000-08:00

CORN CAKE

INGREDIENTS
200 gms corn
50 gms cornflour
5 gms salt
2 gms crushed pepper
120 ml oil
10 gms chopped onions
5 gms chopped coriander
3 gms chopped green chilli

METHOD
Mix all the ingredients and keep aside. Heat oil in a pan and ladle out the mixture onto the hot oil. Turn down the heat and cook for a few minutes till the surface is golden brown. Remove on a kitchen duster and drain the excess oil.
Serve with a spicy tomato dip.

GREEN PEAS PONGAL

2009-01-10T22:27:00.000-08:00

Ingredients
Rice 1 cup
moong dal 1 cup
ginger 1 inch
green chilli 3 to 4
pepper powder 2 tsp
cumin seeds 1 tbsp
salt
lemon
ghee 3 tsp
cashew nuts
green peas 1/2 cup
turmeric

Method
Pressure cook rice,dal, green peas with 1 tsp of ghee for 3 vissel. Heat 2 tsp of ghee in a pan. Add cumin seeds,chilli, ginger, turmeric and mix. Now add this to cooked rice,dal. add salt and lemon juice. let it cook for 2 mins. Serve pongal with cashew nuts.

SWEET POTATO PAPAD ROLLS

2009-01-09T23:17:00.000-08:00

SWEET POTATO PAPAD ROLLS
INGREDIENTS:
Sweet potatoes - 250 gms
Chopped onions - 1 tbsp
Fresh green peas - 4 tbsp
Ginger garlic paste - 1 tsp
Papad for rolling - 6 no
Coriander leaves - 1 tsp
Chopped pudina - 1 tsp
Chilli powder - ½ tsp
Chopped green chillies - 2 no
Garam masala powder - ½ tsp
Roasted jeera powder - ½ tsp
Lemon - 1
Chat masala - ½ tsp
Chopped tomatoes - 2 no
Cooking oil - 1 cup
Butter - 1 tsp;
Salt to taste

Method:
Sauté onion in oil and butter, ginger-garlic paste till it cooks. Boil and dice the sweet potatoes. Add the other ingredients and cook, except for papads.
Add salt, check seasoning.

Dip the papads in water for a minute. Spread and fill with cooked sweet pota to mix. Roll the papad like Kathi Rolls. Seal the edges with corn flour and fix the edges. Heat oil in a pan and shallow fry the rolls till crisp and golden in colour.

Serve hot with mint chutney.

SWEET POTATO KEBAB

2009-01-09T23:06:00.000-08:00

INGREDIENTS:
Sweet potato - 250 gms
Bread slices - 2 no
Green chilli - 2 no
Coriander - 1 bunch
Ginger - 10 gm
Garam masala & chat masala powder - ½ tsp each
Roasted cashewnut - 2 tbsp Butter
15 gms Mint leaves
- 1 tbsp Fried onions
- 2 tbsp Cinnamon powder
- ¾ tsp Jaifal & Javitri powder
- 2 pinches Fresh cream
- 2 tbsp Khoya - pan sautéed till golden brown;
Salt to taste
Method:
Boil and mash the sweet potatoes. Sautee them with all the ingredients together till semi-thick. Soak bread in milk and fold it in the mixture.
Check the seasoning. Make small dumplings and pan fry with butter and oil till golden brown colour.
Serve as a snack.

LEMON GRASS CHOCOLATE MOUSSE

2009-01-09T22:46:00.000-08:00

Lemon grass chocolate mousse
INGREDIENTS (LEMON GRASS)
150 gm lemon grass
500 gm imported cream
500 gm whipped cream
80 gm sugar
15 gm gelatin
INGREDIENTS (CHOCOLATE MOUSSE)
500 gm imported cream
5 egg yolks
500 gm chocolate truffle
15 gm gelatin

METHOD
Boil cream and add chopped lemon grass. Let it infuse for half an hour. Then fold in the whipped cream and temper the mixture with gelatin. Pour the mixture into a terrine mould and set it. Freeze it for an hour. Make the chocolate mousse by making a sabayon and then adding the truffle to it. Fold in the whipped cream and add gelatin. Serve it with the dessert.

GINGER RASPBERRY PARFAIT

2009-01-09T22:41:00.000-08:00

INGREDIENTS (GINGER SYRUP)
235 gm grain sugar
120 ml water
1/2 tsp lemon juice
gm liquid glucose
120 gm fresh ginger
INGREDIENTS (GINGER SOUFFLE)
4 egg yolk
100 ml ginger syrup
4 egg white
120 gm sugar
480 gm whipped cream
INGREDIENTS (RASPBERRY SORBET)
150 gm sugar
1,000 ml raspberry puree

METHOD
Boil sugar and water along with lemon juice. Add liquid glucose to it and bring it to a boil once again. Take the contents off the fire. Add sliced fresh ginger and infuse it for 15 mins. Strain in and keep it in a bowl. Boil the raspberry puree along with the sugar. Take it off the fire, cool it and put it in a sorbet machine to churn. Cook the ginger syrup to a soft ball stage at a temperature of 116oC. Pour it over the yolk and whisk it till it gets light and fluffy. Fold in the whipped cream and the meringue. Set it in moulds with the sorbet in the centre. Freeze it.

FRUIT CUSTARD

2009-01-09T05:45:00.000-08:00

FRUIT CUSTARD
INGREDIENTS
Single fruit or mix of different fruits
Prepared and cooled custard
Grated chocolate/ dry fruit/
cream for garnish (optional)
METHOD
Take a glass bowl and arrange 1/4th of the custard in the bottom, peel and dice the fruits of your choice and arrange over the custard layer. Repeat the custard layer and fruits twice again and finally cover it with a complete custard layer on top.Garnish and serve chilled.

NOTE: 1.Use fruits which are juicy yet firm. Mix different coloured fruits for an interesting dessert. 2. To make the custard thinner, reduce 10 gms of cornflour. 3. To add more variety, blend in flavour and colour of your choice. For example, strawberry flavour and pink colour.

BASIC CUSTARD

2009-01-09T05:43:00.000-08:00

BASIC CUSTARD
INGREDIENTS
500 ml milk
40 gms cornflour
70 gms sugar
5 ml vanilla essence
40 gms butter
40 gms fresh cream

METHOD
Warm 3/4th of the milk till it is about 70°C. In another bowl mix the remaining milk, cornflour, fresh cream, vanilla essence and sugar till well blended. Add to the warm milk and continue to boil till it is thick and creamy. Use a thick saucepan and stir continu ously so that it does not burn. Remove from flame and add the butter. Stir and cover until cooled completely.

EGG BASED CUSTARD

2009-01-09T05:40:00.000-08:00

EGG BASED CUSTARD
INGREDIENTS
500 ml milk
40 gms cornflour
70 gms sugar
5 ml vanilla essence
40 gms butter
2 egg yolks

METHOD
Warm 3/4th of the milk till it is about 70°C. In another bowl, mix the remaining milk, cornflour, egg yolk, vanilla essence and sugar till well blended. Add to the warm milk and continue to boil till it is thick and creamy. Make sure to use a thick saucepan and stir the milk continuously so that it does not burn at the bottom. Remove from flame and add the butter. Stir lightly and keep it covered until cooled completely.

CHICKEN AND VEGETABLE BROTH

2009-01-09T04:52:00.000-08:00

Ingredients
30 gms chicken
2 bay leaves
2 gms whole black pepper
5 gms onion
20 gms carrots, chopped
5 gms celery
10 gms cauliflower
10 gms broccoli
5 gms garlic
salt,to taste
olive oil

Method
Wash chicken and keep to boil. add the bay leaves,pepper, carrot, cauliflower, broccoli. half of the onion, and a little celery. Let it simmer for 40 mins. Strain the stock, and make a puree of the boiled onion,carrot and celery, Cut the chicken. cauliflower and broccoli into small cubes. In a pan, saute the remaining onion, garlic,celery, cauliflower and broccoli, add the stock and the puree to this and let it simmer for 10 mins. Add the boiled chicken pieces and serve hot.

SPINACH SOUP

2009-01-09T04:42:00.000-08:00

1 Kg spinach
olive oil
5 gms garlic
5 gms onion
2 gms ginger
salt pepper to taste
1 tbsp fresh cream

Method
Wash the spinach well in running water,blanch and puree in a blender. In a pan, heat some olive oil and saute the onion, garlic, ginger and the spinach puree. Saute this for five mins, then add the vegetable stock and the seasoning. Check the thickness and cook for 15 mins. Strain and serve hot, garnished with fresh cream and crushed black pepper.

LENTIL SOUP

2009-01-09T04:29:00.000-08:00

50 gms lentils
olive oil
15 gms onions chopped
20 gms carrots chopped
5 gms garlic
5 gms coriander powder
5 gms cumin powder
5 gms turmeric powder
5 gms coriander leaves
salt, pepper to taste

Method
Wash, soak the dal boil well till cooked. Allow it to cool. Take a pan, heat olive oil and saute the onion, garlic, carrot, coriander powder, cumin powder and turmeric powder.Add this tempering to the boiled lentil, along with the stock. Cook for 15 mins and then finely puree in the blender and strain. Season and serve hot, garnished with chopped coriander leaves.

SWEET PONGAL

2009-01-05T03:56:00.000-08:00

Ingredients
2 cups rice
1 cup moongdal(green gram dal)
2 cup jaggery
1 tsp cardomom powder
1 small cup of dry fruits(dry grapes,cashew nut,almonds)
1/2 cup fresh coconut

Method:
Heat cooker. fry moongdal till good aroma starts to come. Then take off moongdal from cooker.Heat 3tbsp ghee and fry dry fruits. Remove from heat,add 5 cups of water.Bring it to boil.
When boiling, add rice and dal. pressure cook for 2 vessils. add jaggery to 1/2 cup of water,when it melts add this,dry fruits and grated coconut,cardomom powder to the cooled cooker.Keep the cooker on a low flame for 5 mins.Garnish with Pista. Serve hot.

PONGAL

2009-01-05T03:21:00.000-08:00

Ingredients:

Rice-2 cups
Moong dal-1 cup
cumin seeds-2 tbsp
pepper-1tbsp
garlic-1 big
ginger-1/4 inch
curry leaves
coriander leaves
1/2 cup fresh coconut
2 onion
5 green chillies

Method
Bring water to boil in a utensil, add moongdal. When dal is half cooked, Add rice, 1/2 tbsp cumin seeds, 1/2 tbsp pepper, 4 to 5 garlic flakes, 5 to 6 curry leaves and allow it cook. Heat oil or 3 tbsp ghee in a pan. Add remaining cumin seeds,curry leaves. when it starts spluttering add g chillies,grated ginger and smashed garlic. fry in oil for 2 min. add sliced onion.add salt. add this to rice. powder coriander leaves and coconut without adding water. Add this mixture to rice.
serve pongal with chutney or raitha.

TANDOORI CHICKEN

2008-12-26T04:51:00.000-08:00

Oven Temp; 450 F- 220 C

1 kg chicken-broiler
2 tsp each garlic and ginger paste
1 tsp garam masala
2 tsp red pepper-powdered
1 tsp black-pepper-powdered
1 tbsp salt or to taste
3 tbsp vinegar OR 1 cup (200 g) yogurt
lemon quarters and onion rings for garnish

Prick the chicken with a fork, and mix in the rest of the ingredients, except the lemon and the onions, and leave for 4-6 hours, turning a few times.

About 20-25 minutes. Before serving, place the chicken in a drip pan, and place it into the preheated oven.

Bake for 20-25 minutes. Serve garnished with lemon and onion rings.

PANEER TIKKA

2008-12-26T04:48:00.000-08:00

1/2 kg paneer cubes, about 3 cm/1 1/2" each
2 tsp garlic paste
2 tsp ginger paste
1 tsp chaat masala
2 tsp chilli powder
1 tsp powdered black pepper
1 tbsp salt
A few drops of red colour
3 tbsp vinegar OR 1 cup (200 g) yogurt
Oil for brushing
1 lemon quartered
1 onion sliced into rings for garnish

Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.

About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes.

Remove from oven, brush with oil and bake again for 10 minutes.
Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy.)

Serve hot, garnished with lemon and onion rings.

NARGISI KOFTAS

2008-12-23T04:06:00.000-08:00

Mix together
2 cups minced meat
1/2 tsp garlic paste
1/2 tsp ginger paste
salt to taste
1/4 tsp powdered black pepper
1/4 tsp garam masala
5-6 hard boiled eggs, cooled and shelled
a little flour to roll the eggs in

Gravy
1 tbsp chopped ginger
1 tbsp chopped garlic
1.5 cups roughly chopped onions-boiled in very little water
1 cup oil
2 bay leaves
2 tsp black cumin seeds
6-7 green cardamoms-lightly roasted and powdered
6-7 cloves-lightly roasted and powdered
1 tsp broken cinnamon-lightly roasted and powdered
1 blade mace-lightly roasted and powdered
salt to taste
1/2 tsp turmeric
2 tbsp coriander powder
1/2 tsp chilli powder
1 cup chopped tomatoes
a large pinch of kesar
1/2 tsp kewra
2 tbsp warm milk
1/4 cup chopped coriander leaves
2 tbsp cream

Dissolve the kesar and kewra in milk.

For the koftas, divide the meat mixture into 5 or 6 portions, and shape each into a round pattie. Roll the eggs in the flour, dust off the excess flour, and place in the centre of each pattie. Bring the meat up around the egg, to form an even coating around it. Smooth the surface so that no creases remain. Refrigerate for at least an hour.

In a kadahi, heat some of the oil listed with the ingredients for the gravy. Fry the koftas in it, first over high heat; then lower the heat, so that they are cooked through. When they are evenly brown, remove from oil and set aside. Fry as many koftas as fit comfortably in the kadahi. Be careful not to break them.

For the gravy, grind the ginger, garlic and boiled onions to a fine paste and set aside.

Heat the rest of the oil in a saucepan and add the bay leaves and powdered spices. When the spices darken a little, add the onion mixture. Stir-fry brown and fat separates. Add the tomatoes, salt, turmeric, coriander powder and chilli powder, and stir-fry again till the fat separates.

Add about 2 cups water. Bring to boil and simmer for about 10 minutes, add half the chopped coriander leaves and the milk into which saffron etc. have been mixed.

To serve, cut the koftas lengthwise. Arrange on a serving dish and pour the hot gravy over them. Serve garnished with the cream and the rest of the chopped coriander leaves.

GAJAR METHI

2008-12-23T04:02:00.000-08:00

1/2 kg carrots
250 gm fenugreek leaves
1 tsp fenugreek seeds
2 tsp coriander powder
salt to taste
1/2 tsp chilli powder
3-4 whole red chillies
1/2 cup mustard oil

Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times. Chop fine, discarding the tough stalks.

Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies. Stir-fry and add the carrots and fenugreek leaves.

Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder. Cook uncovered till the leaves are done and the carrots are soft. Serve hot.

PALAK PANEER

2008-12-23T03:50:00.000-08:00

Ingredients:· 500 gms Paneer
2 medium-sized bunches of fresh spinach·
1/2 bunch fresh fenugreek leaves·
4 tbsps vegetable/ canola/ sunflower cooking oil·
1 large onion chopped fine·
1 large tomato diced·
2 tsps garlic paste·
1 tsp ginger paste·
2 tsps coriander powder·
1 tsp cumin powder·
1/2 tsp turmeric powder·
1 tsp garam masala powder·
Salt to taste·
1 tbsp of butter to garnish
Preparation:
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside. Add 2 tbsps of oil to the same pan and fry the onions in it till soft.Add the ginger and garlic pastes and fry for a minute. Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well. Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency. Add the previously fried paneer cubes to this gravy and mix to coat the pieces. Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread)

RAJMA CURRY

2008-12-23T03:48:00.000-08:00

Ingredients:·
150 gms Kidney Beans ( Rajma)·
2 medium sized Onion (Pyaj)·
1 large Tomato (Tamatar)·
2 Green chilli (Hari mirch)·
1 tblsp Ginger-garlic (Adrak-Lasun) Paste·
1/2 tspn Garam masala Powder·
1 tsp Coriander (Dhania) Powder·
3/4 tsp Salt (Namak)

Preparation:·
Soak the Rajma overnight.· Boil in a pressure cooker till tender.· Heat oil in a pan and add the chopped onions and ginger garlic paste.· Cook till brown.· Add the tomatoes, green chillies and cook till pulpy.· Add coriander powder, salt and 2 cups water and boil well.· Add the rajma and cook on a low flame for about 10 minutes.· Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.· Garnish with coriander leaves.· Serve hot with steamed rice. gravy thickens.· Garnish with coriander leaves.· Serve hot with steamed rice.

GONGURA PICKLE

2008-12-20T08:43:00.001-08:00

GONGURA PICKLE
INGREDIENTS
1 bunch gongura leaves 2 tbsps oil 1tsp coriander seeds 1tsp fenugreek seeds 6 red chillies 2 green chillies 5 garlic flakes 1 tbsp tamarind extract Salt to taste 1 onion, chopped For Seasoning: 2 tsps oil 1tsp mustard seeds A pinch of asafoetida
METHOD
Slightly roast tamarind in a pan till moisture evaporates and keep it aside. Heat oil and fry coriander, fenugreek seeds, red chillies, green chillies and garlic flakes for a few minutes. Remove and keep aside. Fry gongura leaves in the remaining oil and grind it with the above ingredients. Add tamarind to the paste and grind for another few seconds. Now add salt and mix well. Crackle mustard seeds in oil and add asafoetida. Mix with the gongura mixture. Add chopped onions before serving.

BRINJAL PICKLE

2008-12-20T08:42:00.000-08:00

BRINJAL PICKLE
INGREDIENTS
4 medium brinjals 2 tsps chilli powder 2 tsps turmeric powder 3 medium tomatoes 5 tbsps oil 1 tbsp tamarind extract 20 curry leaves 1/4 tsp asafoetida Salt to taste
METHOD In a pan, heat the oil and add chilli powder, turmeric powder, curry leaves and stir for a few seconds. Now add sliced brinjal, tomatoes and cook for five min utes. Add the extract of tamarind and stir; when it is cooked add asafoetida and salt, mix well.
Note: Don’t smash the brinjal pieces while stirring.

SCHEZWAN SAUCE

2008-12-20T07:22:00.000-08:00

SCHEZWAN SAUCE
INGREDIENTS
A dozen chillies (Kashmiri, Byadagi or Guntur) 1 cup of vegetable stock Lukewarm water 1 cup of salt 6 cloves of garlic 1 cup of celery sticks Oil Salt to taste
METHOD
Soak the chillies in lukewarm water for 30 minutes. Drain the water and remove the edges of the chillies. Mix the chillies, stock, garlic and salt and blend. Take out the fine paste and keep it aside. To preserve the paste, take a kadai or a wok, add oil.

Fry the finely chopped celery sticks. Add the chilli paste. Fry over medium heat till the oil separates from the paste. The sauce can be used for a week, if refrigerated well.

SWEET AND SOUR SAUCE

2008-12-20T07:21:00.000-08:00

SWEET & SOUR SAUCE INGREDIENTS
2 cups of vegetable stock or water 3 tsps of vinegar 1 tsp sugar 1 tsp white pepper 1 cup tomato sauce 3 tbsps chopped pineapple Salt to taste 1 tsp corn starch
METHOD
Pour the stock or water in a pan, and add vinegar, sugar, salt, pepper and tomato sauce. Bring it to a boil. Add the pineapple and heat it on a low flame. Add corn starch to thicken the consistency. Voila!
Sweet and sour sauce ready to serve

NAWABI TARKARI BIRYANI

2008-12-20T07:04:00.000-08:00

INGREDIENTS 1 kg Basmati rice 1 kg mixed vegetables- green peas, carrots and beans 300 gms onions, sliced 300 gms ghee 3 tsps khada masala 300 gms curd 1 cup of milk or cream 1 gm of saffron METHOD Wash and dice the carrots and beans. Mix with the peas and cook for a few minutes in boiling water. Save the stock and transfer the vegetables into a bowl of chilled water.

In a handi, heat 200 gms of ghee and add sliced onions. Sprinkle khada masala and stir till the onions brown. Add the curd and cook for a few minutes. Add the vegetables and the stock to make a gravy.

Boil Basmati rice till it is half cooked. Drain and add to the vegetables. Add the milk or cream and the remaining ghee. Sprinkle saffron and seal the handi with dough. Lower the heat and cook on dum for 15 minutes. Serve hot.

NOTE :
For a nonvegetarian option, replace the vegetables with 300 gms of mutton

CHAKKALI

2008-12-20T04:39:00.001-08:00

CHAKKALI

Ingredients:

Rice 4 cups
Puthani(Dalia or roasted gram)1 cup
Salt
Oil for frying
Chilli powder
Cumin seeds
Sesame seeds
Method:

Wash rice nicely and let it allow to dry in a shady place.

Fry that rice in a low flame for 10 to 15 minutes. Make it fine powder by grinding. While grinding add puthani, chilli powder and salt.

You can store this flour for 4-6 months.

Add 4 tbsps of hot oil to the flour. Mix well. Then by adding hot water knead the dough. Also add cumin seeds and sesame seeds while kneading.

With the help of chakkali press make chakkali. Deep fry these in oil till golden brown.

ALU BONDA

2008-12-20T04:33:00.000-08:00

Ingredients:

Besan(gram flour) 1 cup
Chilli powder 1 tsp
Water
Salt
Oil for frying

For filling: Potatoes 1 1/2
Carrots 2
Peas 1/2 cup
Chopped Onions 1 cup
Bread crumbs 3 tbsp
Salt

For seasoning:

Oil 3 tbps
Turmeric powder 1/2 tsp
Black gram dal 1 tsp
Bengal gram dal 1tbsp
Mustard seeds 1/2 tsp
Green chillies 3
Method:

Mix little water and gram flour by adding desired salt and chilli powder. Batter should be thick. Keep aside.

Cook potatoes and carrots.. Mash it. Heat oil in a skillet, add all seasonings. When it splitters add onions, fry for 3 minutes. Then add mashed potatoes, carrots and peas. Sprinkle salt and coriander leaves. Allow it to cool. Then add 3 tbsps of bread crumbs. Mix well and make small balls out of it.

Heat oil in a pan for frying. Take a ball, dip in a prepared batter covering nicely to all sides. Fry deeply in a hot oil till golden brown. Repeat it with all the balls.

Serve hot with any green chutney.

DHAL MAKHANI

2008-12-18T06:14:00.000-08:00

2 cups black gram lentils
8 cups water
2 tbsp salt
1 tbsp ginger-finely sliced
2 tbsp butter
1 tsp oil
2 tsp black cumin seeds
1 tsp kasoori methi
2 cups tomato puree
1 tsp chilli powder
1 tsp sugar
1 1/2 cups cream
2 green chillies-slit lengthwise

To the daal, add water, 1 tbsp salt and ginger. Cook until daal becomes tender.

In a heavy-based pan, heat butter and oil, add the black cumin seeds and the kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar. Stir-fry over high flame, till the oil separates.

Add cooked daal and bring to a boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water. Leave to simmer, uncovered, till well blended.

Stir in the cream and once it gets heated through, serve immediately, garnished with green chillies.

YUMMY BHINDI

2008-12-18T06:11:00.000-08:00

250 gm bhindi-halved lengthwise
2 medium potatoes-cut into strips lengthwise
1 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp salt
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp cumin powder
6-8 garlic cloves-ground to a paste
oil for deep frying

Deep fry the bhindi and potatoes till they turn a golden brown. Remove from the oil and leave on absorbent paper until required.

Mix the remaining ingredients with the yogurt and cook in a kadahi for a minute.

Add the fried potatoes and bhindi, stirring until the masala is absorbed.

Serve sprinkled with fresh chopped green coriander.

RUMALI ROTI

2008-12-18T06:09:00.000-08:00

3 cups whole wheat flour
1 cup refined flour
2 cups water-to knead
dry flour to help with rolling

Mix the wheat flour and refined flour together, and knead into a soft, sticky, dough. Cover and keep aside for 2-3 hours.

Shape the dough into small walnut-sized rounds.

Place a shallow griddle upside down over the stove, and heat it. While waiting for the griddle to get hot, roll out the roti. This takes a lot of practice as the roti should be almost translucent. The dough will have to be dusted with dry flour often, as it is sticky and soft.

When it is rolled out, keeping the heat on high, place the roti over the griddle and leave for 10-12 seconds, or until small bubbles start appearing over the surface, and the underside is a light brown. Turn over at once and cook till the other side is a speckled brown too. Remove from the griddle. Fold it into quarters and serve.

GOBHI ALOO

2008-12-18T06:07:00.000-08:00

500 gm cauliflower- cut into small pieces
250 gm potatoes- cut lengthwise
1/4 cup clarified butter
1 tsp cumin seeds
1 tbsp ginger- finely sliced
1/4 cup yoghurt
2-3 green chillies- slit
1/2 tsp chilli powder
1/4 tsp turmeric
1/2 tsp garam masala
1 tbsp coriander powder
salt to taste
1 tbsp chopped coriander leaves-chopped

Parboil the potatoes and set aside.

Heat the clarified butter in a heavy-based pan and add the cumin seeds. When they splutter, add the ginger. When the ginger begins to brown, add the yoghurt, a tbsp at a time, stirring vigorously till the fat separates between each addition.

Add the cauliflower, potatoes and green chillies. Stir-fry the vegetables over high for 2-3 minutes till they get coated with the clarified butter. Then add the chilli powder, turmeric, garam masala, coriander powder and salt. Stir a few more times, till well mixed.

Lower the heat, cover the pan and let the vegetables cook till tender, stirring 2-3 times. Serve hot, garnished with chopped coriander leaves.

Stuffed Lauki

2008-12-15T22:26:00.000-08:00

1 medium lauki

Marinade
50 ml lemon juice
1/2 tsp chilli powder
2 tsp garam masala

Filling
2 tbsp oil
1/2 tsp cumin seeds
1 diced onion
150 gm diced tomatoes
3 chopped green chillies
1 tsp ginger paste
2 tsp chopped garlic
1 tbsp chopped coriander
200 gm grated paneer
salt and pepper to taste

Blanch the lauki in boiling water. Peel, deseed and split horizontally

Pour the marinade over the lauki and set aside for an hour

Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. Stir-fry for 5 minutes.

Set the filling inside the lauki and secure with string.

Fry lightly in oil.

Serve hot with mint/coriander chutney.

Karari Bhindi

2008-12-15T22:22:00.000-08:00

Karari Bhindi
1 kg bhindi
3 teaspoon haldi
3 teaspoons lal mirch powder
3 teaspoon amchur powder
oil for frying
3 teaspoon chaat masala
salt to taste

Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.

Now heat the oil and fry the bhindis in it.

Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and season and eat.

Vegetable Chopsuey

2008-12-15T05:26:00.000-08:00

Vegetable Chopsuey

1/2 cup carrots-shredded fine
1 cup cabbage-shredded fine
1/2 cup capsicums-shredded fine
1/2 cup onions-sliced thin
2 tsp garlic-chopped fine
2 tbsp oil
200 gm noodles-boiled and drained well
2 tbsp vinegar
1/2 tsp soya sauce
1 tsp sugar
salt to taste
2 tbsp corn flour
oil to deep fry noodles

Mix together the vinegar, soya sauce, sugar, salt and corn flour and add enough water to make up to a cup. Keep aside.

Heat the 2 tbsp oil and add the onions and garlic. Saute till a little soft.

Add the carrots, cabbage and capsicum and stir-fry over high heat for a minute.

Add the water mixture and cook, stirring continuously. Keep aside.

Deep fry the noodles over high heat till brown. Drain.

Transfer noodles to a serving dish, pour the vegetables over and serve.

Vegetable Sizzler

2008-12-15T05:21:00.000-08:00

2 cups mixed vegetables-blanched and chopped
1 cup potatoes-boiled and mashed
1 tsp cumin seeds
2 tsp ginger-chopped fine
2 tsp coriander powder
2 tsp salt
2 tsp powdered dry mango
2 tsp green chillies-chopped fine
1/2 cup refined flour
1/4 cup oil
sizzler plates

Heat 2 tbsp of oil and add the cumin and ginger. Stir-fry till well mixed and add the mixed vegetables and stir over high heat to dry off the excess moisture.

Add the coriander powder and the mango powder, salt and chillies, mix well and turn off heat.

When cool mix in the potato. Form into round or oval cutlets.

Dust the cutlets with the refined flour. Heat the oil and pan fry to brown on both sides.

To serve, heat the sizzler plates to very hot; wet the cutlets on both sides and quickly place over the hot plate. Sprinkle some more water to increase the sizzling, and serve immediately, accompanied with potatoes or vegetables of your choice.

RAW BANANA CURRY

2008-12-13T05:50:00.000-08:00

Ingredients

Raw banana 2
1/2 cup fresh coconut
1 onion
6 to 7 garlic flakes
1/2 inch ginger
coriander leaves
oil
2 tbsp red chilli powder
1 tbsp salt
pinch turmeric

Grind coconut,garlic,ginger,1/2 of coriander leaves into fine paste. heat oil in a Handi.
Add sliced banana. fry for 3 min, add salt red chilli powder, turmeric.Add sliced tamotes. leave for 2 min .
Now add the paste and little water and allow it to cook for 8 min.Garnish with remaining coriander leaves.

PESARATTU(MOONG DAL DOSA)

2008-12-08T04:43:00.000-08:00

Ingredients

500gms moong dal
100gms chopped onion
10gms green chillies
20gms ginger
10gms turmeric
10gms cumin
1tbsp ghee

Soak moong dal for 1 hr in luke warm water. chop onions,chillies,ginger. grind the dhal to fine paste.Add salt & turmeric and set aside for 1/2 hr. heat dosa pan,spread the batter like dosa & sprinkle onions, green chillies,ginger,& cumin. spread ghee over dosa & flip around. cook for 2 minutes and serve hot.

METHI PARATHA

2008-12-08T04:12:00.000-08:00

Ingredients

Methi leaves 1 bunch
Besan powder 1 cup
Wheat flour 1 cup
Red chilli powder 1 tbsp
Salt 1 tbsp
Turmeric 1/2 spoon
Ova seeds little
Oil 1 tbsp

Mix all the above ingredients,knead like a chapathi dough. fry like chapathis. serve hot with Tamato sauce.

MIXED VEGTABLE RAITHA

2008-12-08T04:06:00.000-08:00

Mixed vegetable raita

Ingredients
1 cup skimmed yogurt
2 tbsp onion, chopped
1 tbsp tomato
1 piece green chilli
1 tbsp mint
2 cloves garlic
1 tbsp coriander
A pinch of salt
1 tbsp lemon juice

Method

Finely chop the tomato, cucumber, onions, green chillies, coriander, mint leaves and garlic. In a bowl whip the yogurt, lemon juice and salt. Add all the vegetables and mix well.

MASALA DOSA & CHUTNEY

2008-11-30T00:39:00.000-08:00

Dosa Ingrediants:
Raw Rice - 1/2 kl
Black Gram - 300 gm

Salt - as reqd

Procedure:
Wash and soak rice and black gram for 4-6 hours.

Grind and keep aside for nearly 8 hours.

Put required salt and water, mix it together.

Masala Ingrediants:
Potato - ½ kl
Onion - ¾ kl
Curry Leaves - 1 stem
Green Chili - 5
Mustard Seeds - 1 sp
Turmeric Powder - ½ t sp
Sunflower Oil - 2 ds sp
Salt - rqrd

Procedure:
Boil the potato, peel and mash it. In a pan pour Sunflower oil, splutter mustard seeds.

Add sliced onion and green chili (cut in round) and sauté well.

When it turns brown add smashed potato, turmeric powder and salt. Mix well Remove from fire.

Heat the frying pan and apply oil on it. Pour one ladle grinded mixture on the frying pan and spread it evenly.

Keep the potato masala in the middle and fold it from both sides. Cook both the side of dosa until it turns brown.

Chutney

Ingredients

Half fresh coconut

4 green chillies

4 slice onions

salt

1 /2 inch Tamarind

coriander leaves

curry leaves

1 small cup putana

Grind all in a jar with little water and heat a pan add little oil,mustard seeds,curry leaves.
add this to chutney and serve with masala dosa.

STUFFED IDLIES

2008-11-30T00:30:00.000-08:00

Ingreds:ient

• Idli Mix

• Potatoes

• Onions

• Cashews

• Green Chilies

• Shelled Peas

• Coriander Leaves

Method:

• Boil, peel and mash potatoes.

• Cut onions thin/small and fry with chopped green chillies, cashews, and curry leaves.

• Add tomatoes, shelled peas and fry until done.

• Add mashed potatoes and mix well with salt.

• Add chopped coriander leaves and remove from the fire.

• Grease idli stand and pour a small spoon of idli batter.

• Place one tbsp potato mixture in a flat spoon.

• Pour a spoon full of idli batter on top and cover the stuffing.

• Steam cook.

RAVA IDLI

2008-11-30T00:29:00.000-08:00

Ingredients:

• 1 Cup Rava

• 1 Cup Sour Curd

• ¼ Tsp Soda

• 4 Green Chilies

• ½ Tsp Mustard Seeds

• Cashew Nuts

• ¼ Inch Ginger

• Curry Leaves

• Coriander Leaves

• Salt to Taste

Method:

• Dry roast rava till it is slightly brown and allow it to cool.

• Add seasoning with mustard seeds, curry leaves, and cashew nuts.

• Mix all the Ingredients: to batter consistency.

• Steam cook idlis.

CHITRANA

2008-11-27T23:30:00.000-08:00

Chitrana

Ingredients:
1 cup rice
1 tsp mustard seeds
8 to 9 curry leaves
1 tsp urad dal
1 tsp channa dal
2 tsp groundnuts
6 green chillies
2 onions
coriander leaves and grated fresh coconut for garnishing

Method:
cook rice with 2 cups of water. heat a pan,put in 3 spoons of oil. Add mustard when spluttering begins add curry leaves,channa dal,urad dal, groundnuts, leave for few seconds. Now add green chillies and onions. fry till the onions are golden brown. Spread rice in a big bowl. Add the above mixture and squeeze a lemon. Garnish this with coriander leaves and grated fresh coconut.

Vegetable Pulao

2008-11-27T23:24:00.000-08:00

Vegetable Pulao

Ingredients: 500 gm basmati rice
100 gm ghee
50 gm chopped and cooked paneer
100 gm carrot
100 gm beans
100 gm peas
2 choti elaichi
2 cardamom
1" cinnamon
3 bay leaves
2 tsp cumin seeds
1/2 tsp chilli powder
1/4 tsp turmeric
salt to taste

Method: Heat the ghee and lightly saute all vegetables. Add paneer and saute.

In separate pans, saute all spices.

Add drained rice and fry for 3 minutes.

Add sauteed vegetables and 500 ml of water.

Cover and cook until done. Garnish with coriander leaves.