Saturday, December 30, 2006

SOME INDiAN VEG. RECiPES



Balti Chhole
INGREDIENTS
soaked and boiled chholegarlic pastecrushed sabut lal mirchcrushed sabut dhaniyachopped tomatoes and green chilliescoriander leaveslemon juicegaram masalakasoori methighee for fryingsalt to taste
METHOD
Sauté the garlic paste in the ghee for about 1 minute. Add crushed spices and fry for another 30 seconds. Add tomatoes, green chillies, one tsp of ginger and ¼ cup of hara dhaniya.Then add the pre-cooked chhole and fry for 5 minutes. Add salt, lemon juice, garam masla and kasoori methi and stir. Finally, serve garnish with remaining ginger and hara dhaniya.


Bajre ki Khichdee
INGREDIENTS
2 cups bajra1 cup oong daal dhuli1 tsp salt or to taste2 tbsp ghee1/8 tsp asafoetida1 tsp cumin seeds2 tsp coriander powder 1 tsp garam masala1 tsp chilli powder
METHOD
Wash the bajra, drain, and pound. Toss to remove husk. Repeat till most of husk is removed.Mix bajra, moong daal, coriander powder, garam masala and chilli powder with enough water to cook tender and is a thin pastey consistency. Heat ghee, add cumin and heeng. When the cumin splutters, add the bajra mixture and simmer for 2-3 minutes and serve.


Bhein Ke Kebab (Lotus Root Kabab)
INGREDIENTS
Makes 12 cocktail kababs2 large kamal kakri (bhein/lotus stem)-washed and sliced1 cup chana daal2 black cardamoms-seeds only2 tsp ginger-chopped fine1 tsp garlic-peeled and chopped fine1 tsp salt or to tastegreen chillies-chopped fine to taste2 tbsp onions-chopped fine2 tbsp coriander-chopped2 tbsp ghee/oil to pan-fryonion rings and lemon wedges to garnish
METHOD
Place kamal kakri, daal, elaichi, ginger and garlic in a pan with about 1 cup water (should be absorbed by the time it is cooked). Bring to a boil, lower the heat and cook, covered till soft. Remove from heat and when cool grind to a thick dough-like paste.Mix the salt, chillies, onions and coriander and form into small flat rounds (about 1").Heat the oil in a non-stick frying pan and pan-fry on both sides till brown. Serve hot garnished with the onion rings an lemon wedges, with a green chutney on the side. You can make kale chane ke kabab in the same way, using only boiled and mashed kala chana instead of bhein and daal.

Creamy Makhana and Mushroom
INGREDIENTS
200 gm mushrooms-fresh, sliced 1 cup roasted makhanas1/2 cup spring onions-chopped2 tbsp butter1 tsp oil1 tbsp refined flour1/4 tsp pissi kali mirch1 cup milk1 tsp salt or to taste1 tbsp ajwain leaves-chopped fine OR1/2 tsp oregano leaves1/2 cup grated cheese 1/2 cup cream
METHOD
Heat the butter and oil in a pan and add the onions. Sauté till onions are a little soft.Add the mushrooms and makhana and sauté for about half a minute. Add the flour and turn around till the mixture leaves the sides of the pan.Remove from heat and add the milk very gradually, stirring all the time to avoid lumps.Bring to a boil and lower the heat. Add the kali mirch, salt and ajwain leaves, simmer for a few minutes, add cream and serve, garnished with the grated cheese.


Garlic Mushroom
INGREDIENTS
350 gm whole mushrooms 1 tbsp butter 1 tbsp shredded spring onions 2 tsp chopped garlic 3 shredded green chillies 1 tbsp thick tomato puree 1 tbsp cream 2 tbsp shredded garden herbs Spinach raita 200 ml yoghurt 2 tbsp blanched spinach paste grated rind 1 lime grated nutmeg ¼ tsp roasted, ground cumin salt and pepper
METHOD
Heat butter. Add spring onions, garlic and chillies. After a few seconds, add mushrooms to the pan. Cook for 2 minutes. Stir in tomato puree and cream. Season well and finish with herbs. Serve hot with raita. To prepare raita, whisk all ingredients together. Season and serve with mushrooms.


Gatte (A Chickpea Flour Gravied Dish)
INGREDIENTS
2 cups besan3 tbsp oil1/2 tsp salt1/4 tsp chilli powder1/4 tsp turmeric water to kneadoil to fryGravy2 tbsp oil1 tsp cumin seeds1/8 tsp asafoetida1/2 tsp chilli powder1/4 tsp garam masala2 tsp powdered coriander seeds2 tsp salt1/2 cup tomato-grated1/2 tsp turmeric1/4 cup yogurt coriander leaves
METHOD
Sieve besan and add salt, pepper and turmeric. Rub oil into it, and add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes.Shape into cylindrical rods and boil in 4 cups of water till they come up and are covered with tiny bubbles. Lift out of the water, leave to cool and reserve the water. Cut into rounds and deep fry. To make gravy, heat oil, and add cumin and asafoetida. Add tomatoes and cook, till the fat separates. Add turmeric, salt, coriander powder, garam masala and chilli powder. Make up to 3 cups of liquid with the reserved water, adding water if need be, and add to the tomato mixture.Simmer, uncovered, for few minutes. Add beaten yogurt and gattas. Simmer for a few minutes and serve hot garnished with the coriander leaves.


Gobhi Masaledaar (Spicy Cauliflower)
INGREDIENTS
1 kg gobhi-cut into small flowerets3-4 green chillies-slit a little1 cup grated onions 1 tsp garlic paste1 tsp ginger paste1 cup tomato-grated 1/4 cup oil2 tsp cumin seeds2 bay leaves1/2 tsp turmeric1 tbsp salt1/2 tsp garam masala1/2 tsp powdered red pepper1 tbsp powdered coriander seeds1 tbsp chopped coriander leaves, for garnish
METHOD
Heat oil and add the cumin seeds and the bay leaves. When seeds splutter, add the onions, ginger and garlic and sauté till brown and fat separates.Add the tomatoes, turmeric, salt, garam masala, red pepper and the coriander powder, and stir fry till the fat separates.Add the gobhi and the green chillies and sauté over high heat till the vegetables look glossy. Lower the heat and simmer, covered till cooked through. Serve hot, garnished with the coriander leaves.


Gobhi Mussallam
INGREDIENTS
1 cauliflower1 tbsp lemon juice2 tbsp water1 1/2 tsp salt1/4 cup oil1 cup onions-chopped fine1 cup onion-grated1 tsp ginger paste1 tsp garlic paste1 tsp coriander powder1 tsp cumin seed powder1 tsp kashmiri chilli powder1 tsp turmeric powder1 cup tomatoes-blanched, peeled and chopped fine1 cup tomatoes-pureed and strained1 tsp saltGarnishcardamom powdergaram masala
METHOD
Mix together the water, lemon juice and the salt.Cut off the stem of the cauliflower right till the base. Prick with a sharp knife all over.Place the cauliflower in a deep pan with water to cover and add lemon juice. Bring to a boil, shut off the heat and leave the cauliflower in it till cool. Drain and leave aside. Or you can steam it till cooked but firm. Heat oil and add chopped onions. Sauté till brown. Add the grated onions, ginger and the garlic paste, coriander, cumin, chilli powder, turmeric and the tomatoes. Stir fry till fat separates. Add to this the blended tomato and cook for 5 minutes. Add salt to this gravy.Place the cauliflower in the pan and cover with the gravy. Cover tight and cook over low heat for 15-20 minutes.Serve hot garnished with the cardamom and garam masala.


Hyderabadi Baingan
INGREDIENTS
small aubergine cumin seedsfenugreek seedscurry leavesturmeric and red chilli powderGravycumin seedscoriander seedssesame seedspeanuts and onion, roast these together and grind to a powdertamarind pulpgreen chilliescorianderoil and salt to taste
METHOD
Cut the baingan into quarters, leaving stems intact and soak in salt water. Heat oil and add fry jeera, methi, curry patta, haldi and red chilli powder. Add drained baingan and fry in the masala for about ten minutes.For the gravy, heat the remaining oil and fry the ground masala for. About three minutes. Then add the tamarind pulp, green chillies & fresh dhaniya and simmer. Finally add baingan in to the gravy & simmer for 10 minutes.


Kadahi Sabzi
INGREDIENTS
2 cups mixed vegetables- chopped3-4 green chillies- slit 1 cup grated onions 1 tsp garlic paste1 tsp ginger paste1/2 cup hung curd1/4 cup oil2 tsp cumin seeds2 bay leaves1/2 tsp turmeric1 tbsp salt1/2 tsp garam masala1/2 tsp powdered red pepper1 tbsp powdered coriander seeds1 tbsp chopped coriander leaves- for garnish
METHOD
Heat the oil and add the cumin seeds and the bay leaves.When the seeds begin to splutter, add the onion and the ginger and garlic pastes. Sauté till brown and fat separates. Add the vegetables and stir fry till cooked through. Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates.Add the green chillies and sauté over high heat till well mixed.Serve hot, garnished with the coriander leaves.



Ker Sangri (A Rajasthani Vegetable)
INGREDIENTS
75 gm ker- soaked in water 15 minutes, washed and drained75 gm sangri-soaked in water 15 minutes, washed and drainedFor the main preparation 2 tsp oil1 tsp cumin seeds2 tsp ginger garlic paste5 - 6 whole red chillies1 tsp coriander powder1 tsp red chilli powder1 tsp turmeric powder1 tsp mango powder5-6 dried pieces of mango4 tsp yogurt1 tsp saltfried garlicfried whole red chillies and coriander leaves to taste
METHOD
Boil ker sangri for 15-20 min in water, drain and keep aside.Heat oil in pan. Add cumin seeds, ginger-garlic paste, whole red chillies, coriander powder, red chilli powder, turmeric powder, mango powder, dried mango pieces and curd.Sauté the masala well. Then add ker sangari and salt. Mix it well. Ker Sangri is ready to eat.Garnish with fried garlic, fried whole red chillies and coriander leaves.Serve hot with roti.


Kolhapuri Vegetables (Mixed Vegetables)
INGREDIENTS
½ kg mixed vegetables-chopped 2 tbsp yogurt (mix with ginger-garlic paste & leave for 3-4 hours)1 tsp ginger-garlic paste2 tsp lemon juice1 ½ tsp salt2 tbsp oil½ cup onion-gratedDry roast separately and grind1/4" cinnamon1/2 tsp cloves¼ tsp peppercorns and black cumin1/4 tsp broken up mace1/4 dry grated coconut1 tbsp coriander seeds1 tsp dagar phool (available in Bombay, Pune, etc.)2 Kashmiri mirchi
METHOD
Heat oil and add the onions and stir-fry till light brown.Add the ground masala, sauté till well mixed and add the vegetable mixture.Bring to a boil, lower the heat and simmer 3-4 minutes and serve.


Khatkhate
INGREDIENTS
50 g pigeon peas (Tur/Tuvar Daal)50 g green peas1 cup waterdesired vegetables in desired proportions½ grated coconut½ tsp turmeric powder2 local red chillies1 small piece of tamarindsalt to taste1 tbsp jaggery6 piece trifala
METHOD
Soak pigeon peas(dal) in water for half an hour. Put water, dal and green peas in pan and place on fire. Cover and leave for ten minutes.Now put the vegetables in the pan in the order of their tenderness, with the hardest going in first. Cook till vegetables get soft. Grind coconut, turmeric powder, red chillies and tamarind to a paste. Add paste to the boiled vegetables in the pan. Add salt and jaggery.Simmer for another five minutes.Add flattened trifala. Khatkhate is ready. Serve as it is or with rice.



Baby Corn Masala (Bhutta Masalewala)
INGREDIENTS
200 gm baby corn cobs1/4 cup oil 1 tsp cumin seeds1 bay leaf 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1/2 cup onions-grated 1 cup tomatoes-chopped fine 2 tsp salt 1/4 tsp garam masala 1/2 tsp powdered red pepper 1 tsp powdered coriander seeds
METHOD
Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add baby corn and sauté till fat separates and serve hot.



Lobia
INGREDIENTS (Serves 4)
225 gm black-eyed beans - soaked overnight 1 tbsp ginger paste 1 tbsp garlic paste 5 tbsp oil 3 medium onions - finely diced 1 tsp coriander powder 1 tsp cumin powder 2 tomatoes- peeled and chopped 6 tbsp yoghurt 1/3 tsp chilli powder ½ tsp garam masala salt to taste To finish1 tbsp lemon juice 1 tbsp chopped coriander 200 gm chopped, sautéed mushrooms
METHOD
Cook beans in fresh water until soft. Heat oil, fry onions till golden in color. Add ginger and garlic paste and cook for a minute. Add coriander and cumin powder, followed by tomatoes. Cook until soft. Stir in yoghurt, chilli powder, garam masala and salt. Add cooked beans to the pan. Simmer for 10 minutes. Add the remaining ingredients just before serving.


Pudina Rice (Mint Rice)
INGREDIENTS
2 cups long grained rice-cleaned and soaked for an hour1/2 cup sliced onions2 tsp cumin seeds1 tbsp salt2 tbsp paste of mint leavesa few drops of lemon juice2 tbsp oil
METHOD
In a heavy bottomed sauce pan, heat the oil and add the cumin seeds.Add the onions and sauté till transparent but not brown. Add rice and mint paste and turn around a few times before adding 3 cups of water.Bring the mixture to a boil, sprinkle a few drops of lemon juice, cover the pan and lower the heat. The rice should be ready in 10 minutes.


Rajmah (Curried Kidney Beans)
INGREDIENTS
2 cups red kidney beans (rajmah)-soaked in water for 4-6 hours 3 cups roughly chopped onions-ground to paste1 tbsp ginger1 tbsp garlic2 tsp garam masala1 tbsp cumin seeds-roasted2 cups finely chopped tomatoes1 tbsp salt1/2 tsp powdered turmeric2 tbsp powdered coriander seeds1 tsp powdered red pepper2-3 green chillies1/2 cup oil2 tbsp chopped coriander leaves for garnish.grind the onions, ginger-garlic and garam masala together.
METHOD
Wash the rajmah and cook till tender, in fresh water. Strain and keep the liquid and the beans, separate.Heat oil, and add the onion paste and stir-fry till fat separates.Add the chopped tomatoes and stir fry, till fat separates again.Add the salt, turmeric, coriander powder and red pepper and turn around a few times, till well mixed.Add the beans and green chillies and turn around a few times over high heat.Measure the liquid, make it up to 4 cups with water and add to the rajmah and bring to a boil and then simmer, till the gravy is well blended, (approx.10 minutes.)


Shukto
INGREDIENTS
1 potato1 karela½ raw banana1 small sweet potato6 small bari100 gm french beans1 drum stick25 gm ginger paste25 gm mustard pastea pinch of chilli powder½ tsp turmeric10 gm panch foran masalasalt to taste25 gm mustard oil½ cup water
METHOD
Cut and wash the vegetables and the raw banana. Put the pieces into turmeric water.In hot mustard oil, put in the panch foran masala and the ginger paste. Cook until a golden brown.Add mustard paste, chilli powder and turmeric.Cook until the oil separates. Then add the vegetables and sauté for 2 minutes.Add water and cook until the vegetables are tender.


Tandoori Gobhi
INGREDIENTS
1 kg gobhi-cut into floretsFor the masala4 cloves1/8 tsp broken cinnamon1/8 tsp nutmeg-grated 4 cardamoms - seeds only1 pinch of dry ginger1 tsp cumin seeds 1 tsp coriander powder1/2tsp fenugreek seeds1/2tsp carrom seeds1/2tsp pepper powder1 tsp garlic paste1 tsp ginger paste1/2 cup hung curd1 tsp oil1 pinch of red chilli powder2 tsp saltchaat masala and lemon juice to taste
METHOD
For the masala, grind the cloves, cinnamon, nutmeg, cardamom, dry ginger, cumin seeds, coriander powder, fenugreek seeds, carrom seeds and black pepper together to a fine powder.Then add garlic paste, ginger paste, curd, oil, red chilli powder, pepper powder, and salt. Mix it well. The masala is ready.Marinate the gobhi in the masala. Pierce the gobhi through skewers and cook in the tandoor. If you don't have a tandoor, cook in a very hot oven in a drip tray till brown and done. Brush with oil and cook 2-3 minutes. Sprinkle chaat masala and lemon juice on top and serve hot.


Tundli (Kundru) ki Sabzi
INGREDIENTS
15-20 tundlis1/2 cup oil1 tsp cumin seeds- roasted and powdered1/2 tsp chilli powder1/4 tsp turmeric 2 tsp coriander powdersalt to taste1/2 tsp garam masala1 tsp mango powder1/4 tsp asafoetida1 tbsp chopped coriander leaves
METHOD
Cut the tundli lengthwise into halves. Heat the oil in a kadahi, over high heat, add the tundlis and fry to a light brown and till the edges fold towards each other.Add the rest of the ingredients, except the coriander leaves. Lower heat, cover and cook till tender but bite like. Serve hot, garnished with coriander leaves.


Undhiyo
INGREDIENTS
100 gm yam-peeled and diced100 gm potato-peeled and diced100 gm beans-diced100 gm raw banana-diced1/2 tsp asafoetida1/2 tsp whole cuminOil to fryFor Muthiya2 cups chickpea flour1 tsp kastoori methi1 tsp red chilli1 tsp sathri or lemon flower1 tsp sugar2 tsp oil for bindingsalt to taste1/4 tsp cumin1/2 tsp turmericFor the masala1 tbsp grated coconut3 tsp coriander powder1/2 tsp cumin1 tbsp fresh coriander-chopped1/2 tsp turmeric powder1 tsp red chilli powder1/2 tsp oilsalt to taste
METHOD
Lightly fry all the vegetables and keep aside.To prepare muthiya, mix all the ingredients in a bowl. Make small balls from this mixture and fry. To prepare the masala, mix all the ingredients. Keep aside.Heat oil in a pan and add asafoetida and cumin. Now add the masala mixture and cook for few minutes.Finally add all the vegetables and muthiya balls and cook till done.


Rajma Masala Dry Gravy (by: Astha Malhotra)
INGREDIENTS250 gm rajma (Red Kidney Beans) - soaked overnight2 onions - chopped and grated25 gm coriander leaves - chopped20 gm ginger - chopped5-6 cloves of garlic - chopped4 tomatoes - chopped and pureed2 green chillies - chopped1 tsp garam masala2 tsp coriander powder1 tsp red chilli powder1 tsp jeera5-6 cloves 1 inch cinnamon2 cardamoms (black)salt2 tbsp ghee
METHOD
Pressure cook the rajma with salt for about 30 minutes or till it becomes soft.Drain the boiled rajma and store the water in another pan.Heat ghee in a kadahi and add cinnamon, clove, cardamom, jeera, onion and salt and fry till the onion turns brown in colour.Add ginger, green chillies and garlic to it and fry for a while till the ghee separates. Now add boiled rajma mix well and fry in the gravy for some time. Mix in the drained water to it.Sprinkle garam masala, garnish with chopped coriander leaves and serve hot.
Rani Palak (by: Upendra D Kulkarni)
INGREDIENTSspinach garlic - pasteonion - pastegreen chilliapplecashew nutsraisins/kishmishbuttercream/milk
METHOD
Make a fine paste of spinach alongwith 2-3 green chillies. Keep aside.Beat the cream and keep aside.Cut the apple into thin dices and keep them soaked in sugar syrup for some time.Fry the raisins and keep aside.Heat oil in a kadahi and add the onion paste and fry it till it changes colour. Add the garlic paste and sautZt. Add the green chillies and cream to it and mix well.Add the spinach purand allow it to cook. Then add the diced apple and let it dissolve in spinach. Mix well. Add salt and butter. Garnish with raisins and kishmish.
Methi Malai Matar (by: Smita)
INGREDIENTS250 gm fenugreek leaves - chopped and blanched1 cup green peas2 onion 2tomato 1/2 tsp jeera2 red chillies 1 tsp ginger-garlic paste1 tsp coriander powder1/2 tsp turmeric powder1/4 tsp red chilli powder1/2 cup malai1 tbsp oil
METHOD
Heat oil in a non-stick pan and add red chillies and jeera to it.Add ginger-garlic paste and chopped onions to it and let it fry till it becomes golden brown in colour.Add chopped tomatoes and other spices. Fry it and then add blanched methi and matar.Add salt and cook for about 1o minutes.Add malai and serve hot.







Users Comments
· For people who like to omit malai, use boiled cauliflower paste to the dish in the begining. It will taste and look like makai- Basantlal Nagdev (basantlal@hotmail.com)

Pudina Roti (by: Manjula)
INGREDIENTS100 gm pudina 3 cups of wheat four1 cup milk 1 tbsp peppersalt for taste
METHOD
Chop the pudina leaves finely.Make a dough out of wheat flour and milk and mix chopped pudina leaves to it.Also add pepper powder and salt and leave it aside for some time.Then roll them just like rotis and cook them with oil.Serve hot with coconut chutney or butter.
Stuffed Masaladar Bhindi (by: Sheetal Patra)
INGREDIENTS250 gm bhindiFor masala2 onions1 tbsp jeera10 gm sunflower seeds2 tbsp coconut - grated1 tbsp khus khussugar2 tbsp ginger-garlic paste
METHOD
Slit the bhindi straight from its head to the tail and keep aside.Grind the masala into paste.In a non stick pan heat 1 tbsp oil, jeera along with the masalas.Add little water to it and stir till done. Stuff the bhindis with this masala.Heat oil and add jeera and the stuffed bhindis to it. Cover the lid and stir for some time.Serve hot.
Olan (by: Vidhya)
INGREDIENTS250 gm red pumpkin250 gm ash gourd1/2 cup red/white lobia/whole green moong 1 cup coconut milksalt10-12 curry leaves 2-3 green chillies1 tbsp coconut oil
METHOD
Soak the lobia/moong and cook separately.Slice both the vegetables. Cook with water, add salt to it.Add salt and chillies towards the end. Add the cooked lobia to this. Mix well.Add coconut milk and curry leaves. Add coconut oil to enhance flavour.Serve hot with rice.
No-oil Gobhi Matar (by: Vidhya)
INGREDIENTS1 cauliflower-medium size 1 cup peas1/2 tsp haldi1 tsp salt1/2 tbsp pepper1tbsp coriander seeds2 red chillies1/4 tsp jeera
METHOD
Cook washed cauliflower florets and peas with water, salt and haldi.Dry-roast the pepper, jeera, coriander and chillies. Make a coarse powder.Add this to the cooked vegetables and simmer for 5-8 minutes. Garnish with fresh coriander and serve. Potatoes, carrots, beans also can also be added
Indo- Thai Mix Vegetable (by: Payal Thaper)
INGREDIENTS1 green bell-pepper1 yellow/red bell-peppercauliflower chopped green peas1 grated carrot1 medium onion2 cloves of garlic1 medium tomato2 green chillies1/4 cup fresh coconut - grated saltchilli powder1/2 tsp coriander seedsheengcoriander leavesolive/vegetable oil
METHOD
In a fillet, heat a little olive oil add heeng and saute the chopped cauliflower till it becomes brownish in colour.Add finely chopped onions and the rest of the diced vegetables, except for the tomatoes.Saute it over medium flame and then add salt, garlic and chilli powder.Cook it for 10-15 minutes and add little water if required. Add chunks of tomato to the mixture and toss it.Garnish with coriander leaves and serve hot.
Crispy Bhindi (by: Sharmila Sinha)
INGREDIENTS250 gm bhindi1 cup besan1/2 tsp red chilli powder4 tbsp lemon juice1 tbsp rice flour1/2 tsp ajwainsalt to tasteoil to fry
METHOD
Wash the bhindis and pat dry. Cut half lengthwise halfway.Mix all ingredients into a paste and cover bhindis.Heat oil in a flat pan. Place each bhindi and shallow fry till golden brown. Serve hot.
Baby Corn Pulao (by: Chitra Sivakumar)
INGREDIENTS1 cup basmati rice4 babycorns 1 onion - chopped finelysmall piece of ginger6 pods of garlic4 green chillies1 or 2 biryani leafclovescinnamonspring onions - a fewsalt - as requiredoil - as required
METHOD
Soak rice in the water for half an hour. Cut the babycorns into two or three pieces. Grind the green chillies, ginger and garlic to a fine paste.Heat oil in a cooker and add the biryani leaf, cinnamon, cloves. Then add the paste. Fry until the raw smell disappears. Then add the onions. When the onions are fried add the babycorns, rice, salt, turmeric powder, rice and water. Pressure cook for three whistles. Then garnish with spring onions.
Moong Palak Curry (tamil Nadu Style) (by: Elsie Christobal)
INGREDIENTS4 tbsp moong (yellow)-soaked for 1 hour1/2 kg palak-cut thinly3 onions-cut thinly2 tomatoes-cut in small pieces1/2 tsp ginger-garlic paste4 green chillies-thinly cut1/2 tsp mustard seed1/2 tsp jeera (whole)1/4 tsp heeng1/2 tsp turmeric1/2 tsp chilli powdercurry leaves-few sprigscoriander leaves-for garnishing1/2 tsp garam masala1/2 cup grated coconut1/2 tbsp refined oil
METHOD
Heat oil in a kadhai. Add the mustard seeds, jeera, methi, curry leaves and heeng. Now add onions. Fry the onions till pinkish.Add ginger/garlic paste, tomatoes, turmeric, chilly powder, and salt. Fry till oil separates. Now add the palak cut thinly. After it is half cooked, add the soaked dal, and cook for 25 minutes with closed lid. After it is cooked, add grated coconut, garam masala, and garnish with coriander leaves. Serve hot with phulkas or paranthas. Also serve as side dish with plain sambar or rasam rice.
Sol Kadhi (by: Archana Gawde)
INGREDIENTS1 coconut - grated4-5 salted kokam rinds 2 green chillies - finely chopped1 garlic clove - finely choppedcoriander leavessalt
METHOD
Extract milk from the grated coconut. Soak the kokam rinds in water (for 10 mins, squeeze and extract the kokam juice).Add it to coconut milk, add salt, garlic, chillies and garnish with coriander.
Thechwani (garhwali Recipe) (by: Tripti Bhatt)
INGREDIENTS3 raddish roots1 potato2 tbsp ghee/vegetable oil4/5 garlic clovesginger1 onion - chopped1 tomato - chopped1 tsp cumin seeds 4-5 red chillies pinch of asafoetida1/2 tsp coriander powder1/2 tsp turmeric powder1/2 tsp red chilli powder6 cups watersalt
METHOD
Wash and peel the raddish, potatoes and crush them into small pieces, also crush ginger and garlic.Heat oil in the frying pan on a moderate flame. Stir-fry crushed garlic and ginger in the hot oil, add crushed radish and potato. Fry the mixture for 2-3 minutes. Keep aside.Add cumin seeds, red chillies, asfoetida in the remaining oil. Add chopped onions and fry till light brown. Add turmeric powder, dry coriander powder, red chilli powder. Fry for some time, add fried vegetable, chopped tomatoes, salt and add some water.Boil for 2-3 minutes. Add water, cook on slow fire for about 25-30 minutes till the raddish becomes soft.Garnish with coriander leaves and green chillies.
Mushroom Pulav (by: Senthakanna)
INGREDIENTS200 gm mushroom100 gm tomatoes1 onion1 cinnamon stick1 piece ginger 2 cloves 4 cardamoms5 flakes of garlic3-4 green chillies 2 cups basmati rice 4cups watermint coriander leaves50 gm dalda
METHOD
Cut the mushrooms into small pieces. Grind ginger, garlic, green chillies to a fine paste.Cut mint, coriander, onion and tomatoes.In a cooker put dalda add cloves, cinnamon and cardamoms to that add onion and fry till it becomes golden brown.Add the paste, mint, coriander leaves, tomatoes and mushroom. Fry for a while. Then add the rice pour the water as given with required salt and cook. Counting of whistle is as usual as you cook for rice. Tasty mushroom pulav is ready.
Healthy Cabbage Roll (by: Vinita)
INGREDIENTS1 cabbage200 gm sprouts200 gm paneer2 onions - finely chopped 2 tomatoes - finely chopped coriander leavessalt1 tsp pepper powder1 tbsp butter
METHOD
Blanch the cabbage in boiling water for about 15 minutes. When it becomes soft seperate the leaves one by one.For the filling heat butter in a pan and saute the onions, tomatoes, mashed paneer and sprouts.Add salt and pepper to it. Once it is properly mixed, spread the filling on each cabbage leaf.Fold all the four sides and seal with a toothpick.Grease a dish with butter and put the rolls in it and microwave for 8-10 minutes. Serve hot.
Unni Appam (by: Sandhya Raghu)
INGREDIENTS2 cups rice1/2 cup maida1 cup coconut - shredded1/2 cup jaggery2 ripe bananas
METHOD
Fry the shredded coconut and keep aside.Heat 1 cup of water and add jaggery to it. In another bowl add rice powder and maida and mix it well.Add the melted jaggery and the coconut to the mix and stir well.When the batter cools add few mashed bananas to it. Keep aside.Take the unni appam vessel and add oil to each hole. When it boils, pour the mix. Fry both the sides and serve.
Pittha (by: Madhoo)
INGREDIENTSun-polished riceFor Stuffingchana daalgreen chilliesginger-garlic pasteturmeric powderred chilly powdercoriander leavesFor Fryingmustard oilsesame seedscurry leaves
METHOD
Soak rice in water for 6 hours. Grind to a thick paste.Heat half a teaspoon mustard oil in pan and put rice paste in it. Add little water and keep stirring till it's in the form of dough. Now knead it using cold water on your palms finally.For Stuffing, make a thick paste of chana daal (make sure you've used little water to grind). Now add rest of the things in it. Now make small puris of rice dough by wetting your palms first and fill the stuffing with spoon.Seal it well using water and let it boil for 15 minutes or so. Now wash in cold water and cut into pieces. Serve with dhania ki chutney. It can be fried too.
Mung Salad (by: Barkha Java)
INGREDIENTS1 cup dried mung1 small bunch green onions - chopped2 cloves garlic - crushed 1/2 cup coriander leaves - chopped1 tsp green chillies - chopped 1 tsp salt or to taste1/8 tsp black pepper powder3 tbsp olive oil4 tbsp lemon juice 2 tbsp pomegranate seeds
METHOD
Place the mung in a saucepan and cover with cold water to about two inches above the mung and bring to boil.Cover saucepan, then cook over medium/low heat for about 40 minutes or until the mung is tender. Drain mung and allow to cool then place in a salad bowl. Stir into the mung remaining ingredients, except pomegranate seeds. Sprinkle pomegranate seeds on top and serve.
Coconut Chutney
INGREDIENTS
100 gm peanuts - roasted, skinned and ground 100 gm grated coconut 2 green chillies- seeded and chopped 1 tbsp chopped coriander 1 tbsp chopped mint 2 tsp garlic paste 1 tsp sugar 1 tbsp lemon juice salt 1 tbsp oil 1/2 tsp mustard seeds 12 curry leaves
METHOD
Grind peanuts, coconut, chillies, herbs, garlic, sugar, and lemon juice and salt together.Heat oil and toss in mustard seeds and curry leaves.Stir and Fry for a few seconds before mixing into the chutney.







Users Comments
· A very good one- Jo
· adding peanuts to chutney will make it to taste "Yuck"!. The actual south indian coconut chutney contains Fried Channa Dal in place of the peanuts.
· Niru : This is not my recipe, but it is not mentioned that it is a South Indian Recipe. This is the chef's choice
· adding peanuts to a chutney will not make it taste "Yuck",it will give same taste and texture as fried channa dal. Typical south india chutney will not have garlic in it.- manisha
· adding peanuts made this chutney superb, it was very good. - Riya
· The actual south indian chutney "actually" contains dry-baked channa dal (pottu-kadalai) and not "fried" channa dal! And Niru, the presence of mint, coriander and lemon juice tell this is NOT a south indian chutney, but your chef's own!- Mahesh
· Just to shed some light, I often find this served a lot in the restaurants North of country with the South Indian dishes.- Abhijit
Kadala Curry
INGREDIENTS
1 kg black chana - boiled3 cups grated coconut 150 gm shallots 50 gm whole red chillies50 gm whole coriander 2 sprigs curry leaves 100 ml coconut oil 10 gm garlic salt 10 gm mustard seeds 100 gm onions - sliced 25 gm red chilli powder 5 gm garam masala powder
METHOD
Sauté the grated coconut, shallots, red chillies, coriander, curry leaves, and garlic in oil till it becomes golden brown and grind.Sauté mustard seeds, add the sliced onions, coriander powder, chilli powder and garam masala. Add ground masala and sauté.Add sufficient water to this and add the boiled chana and cook well.Add salt and serve it hot.

Gavar Sabji (by: Sarada Venugopal)
INGREDIENTS250 gm gavar (cluster beans )1 onion - chopped1 tomato - chopped2 green chillies - chopped7-8 pods of garlic - chopped1 tsp turmeric powder1 tsp jeera powder1 tbsp coriander powdersaltcoriander leaves - chopped
METHOD
Cook gavar till tender.Heat oil in a pan and fry garlic and onions till they turn golden brown in colour.Add the tomatoes and the chillies and saute for some time.
Then add gavar and the other spices and continue to cook over a low flame. Keep stirring. Garnish with coriander leaves and serve.
Daal Peshawri (by: Munish Kapoor)INGREDIENTS120 gm whole kaali urad daalsalt to taste20 gm ginger paste20 gm garlic paste5 gm red chilli powder120 gm white butter80 ml fresh cream200 gm tomato puree
METHOD
Pick and wash the lentils (daal) in running water, five to six times, soak overnight and drain.Put the drained lentils in a thick bottomed pan. Add water and boil the lentils till well cooked.Mash the lentils.Add ginger-garlic paste, red chilli powder, salt, tomato puree and butter.Cook for 20-25 mins on medium fire till it gets a thick texture.Add cream and cook for another 10-15 minutes.Remove and serve hot with butter.
Noodles Briyani (by: Salma)
INGREDIENTS1 pack maggi noodles1 onion1 tomatooil to fry100 gm carrots100 gm beanssmall cauliflower50 gm green peas1 small stick of cinnamon-powdered2 cloves-powdered1 tbsp ginger garlic paste1 tbsp red chilli powdersalt to taste2 cups watercoriander leaves to garnishboiled eggs to garnish
METHOD
Heat the oil in a pressure pan and add sliced onions. Add the chopped tomatoes and fry them till they turn brown.Now add all the vegetables, cut in small sizes and fry. Add cinnamon/clove powder, ginger garlic paste, red chilli powder, salt, maggi taste maker and stir well.To this add 2 cups of water and close the pan and let it give 2 whistles and then turn off the stove.Open the pan when all the pressure is out you should have one cup of water in the pan left then add maggi noodles and close the pan and put the stove on and allow for one whistle till there is no extra water inside.Allow it to cool and garnish with the coriander leaves and boiles eggs. Spicy masala maggi briyani is ready. Serve hot with raita or curd.
Vegetable Modaks (by: Sudha Anantkrishnan Iyer)
INGREDIENTS2 cups parboiled rice3/4 cup grated coconut1 small capsicum1 carrot5-6 beans2 tbsp green peas1 small onion-optionalsalt to tasteFor Seasoning1 tsp mustard seeds1 tsp jeera1 tsp black til seeds1 tsp udid daal3 green chilliesginger 1"piececurry leaves
METHOD
Soak the rice in water for 3-4 hours. Then grind it coarsely with the grated coconut and enough salt to a coarse paste.Take a kadai, add a little oil and add the ingredients for seasoning, except chillies, ginger and curry leaves. When the mustard splutters, add the chillies/ginger and fry for a minute. Add the vegetables and a little salt and sautor 5 minutes. Now add the coarsely ground rice paste and mix it well till the paste with vegetables rolls out without sticking in the kadai. Now make small modaks out of this rice vegetable mixture and steam in idli plates for 5-7 minutes. Tasty and healthy vegetable modaks are ready. Eat hot with tomato /green /coconut chutney.


Pudina Rice (by: Radhika)
INGREDIENTS1 onion-sliced9 green chillies2 bunch of pudhina leaves 4 cups rice6 to 7 cups watersalt to taste
METHOD
Take oil in a pan and fry onions till golden brown. Now add rice to it and fry it for 3 minutes.Grind pudhina and green chillies with little water and add it to fried rice.Now add water to it and salt to taste. Cook it for 15 minutes with a lid on the pan in medium to low flame and keep stirring it in between.Now reduce the flame to low and cook it for 10 more minutes and switch off the stove.
Gatt Govi Fry (by: Rita Kaul)
INGREDIENTS1/2 kg cabbage1 tsp saunth - grinded1 tsp saunf - grindedsalt ot tastemustard oilKashmiri mirch
METHOD
Slice the cabbbage in rounded form along with the skin.Coat them with salt and dry chilli powder. Keep it aside for half an hour. Then deep fry them in the oil, till they are of pink colour.When done add grounded saunth and saunf, little chilli and salt, fry them for a minute and add little water. Cover the frying pan and put it on low flame. Sprinkle dalchini powder. Serve hot.
Beetroot-dhaniya Curry[coriander Seeds Powder] (by: Mrs.Babu)
INGREDIENTSMEDIUM SIZED BEETROOT-1;ONE SMALL ONION;DHANIYA POWDER-1tb.sp;SALT&MIRCH POWDER ACCORDINGLY
METHOD
Peel off the beetroot &cut it into four pieces.Boil it in cooker upto one whistle.Cut them into small pieces.stoke the water used for boiling.Cut onion into small.Take a pan,put oil,add urad daal,musturd,cumin seeds onion & fry them till golden brown.Add beetroot,dhaniya powder,salt & water used to cook beetroot and make a deep fry.Add mirch powder 1mt before turn off the flameIt will be tasty with rice and roti
Hariyali Tikki Aur Chole (by: geeta gohil)
INGREDIENTS1 cup grated boiled potatoes 1 cup chopped fenugreek (methi) leaves 4 green chillies, finely chopped 10 cubes mozzarella cheese [cut into 25 mm. (1") cubes] salt to taste oil for shallow frying For serving1 recipe chole 1 sliced onion
METHOD
How To Proceed 1. Combine the potatoes, fenugreek leaves, green chillies and salt in a bowl. Mix well. 2. Divide into 10 equal portions and shape each portion into a 50 mm. (2") diameter circle. 3. Place one cube of the cheese in the centre of each circle. Bring the sides together in the centre so as to seal the cheese stuffing inside the potato circle. 4. Roll the tikki between the palms of your hands in such a way that there are no cracks on the surface. Press firmly on top to make flat tikkis. 5. Repeat the procedure and make 9 more tikkis. 6. Shallow fry on both sides in hot oil on a griddle (tava) until golden brown in colour. 7. Serve hot with chole and sliced onions. Handy tip(s) : 1. Two medium sized potatoes will give you 1 cup grated potatoes. 2. Instead of mozzarella, you can use your favourite cooking cheese.
Kur Kuri Bhindi (by: Japneet)
INGREDIENTS1/2 kg bhindi2 onions2 tbsp curd-beaten2 medium tomatoes-deseeded1 tbsp coconut-roughly grated1/3 tsp mustard seeds1/4 tsp cumin seedssalt to taste1 tbsp oil to fry1/2 tsp chilli powder1/2 tsp turmeric powder1/2 tsp coriander powder1/4 tsp garam masala
METHOD
Remove the head and tail of the bhindi and dice it into equal portions. Peel the onion and slice it finely.Heat the Oil in a heavy bottom pan or kadhai.Add the cumin and mustard seeds, when they begin to splutter add the chopped onion.Fry until golden brown and then all add the spices, fry for another minute or so.Add the Bhindi and reduce the flame, cover and cook until the bhindi is semi- cooked.Add the curd and the chopped tomatoes along with the coconut.Mix gently, let the curd get absorbed throughlyand the tomatoes get cooked.In the last few minutes raise the heat and keep stirring to make it crunchy.Garnish with some more coconut and chopped coriander.
Moong Paratha (by: sharmila)
INGREDIENTS259 gm moong daal50 gm wheat-for 10-12 chappatiesoil for rotisaltchillie powderamchur powder
METHOD
Soak moong in3 cups water for 30 minutes, then put in cooker add 1 more cup of water and give four whistles. Wait for 10 minutes, open the cooker and drain the moong cooked. Don?t waste the drained water. It can be used for drinking as a soop.Take wheat floor, make dough from it add salt and little oiland red chillie powder .Take drained moong add chilli powder and amchur powder Make small small balls of it, roll it half put the the mixture of moong fold it again make paratha like puran puri and roast it on tawa with a little oil..Serve it with Dahi or raita.
Channa Rolls (by: Nilima)
INGREDIENTS100 gm besan50 gm green channa100 gm onion25 garlic25 gm ginger200 ml oil1 tsp chilli1 tsp turmeric1 tsp coriander powdersalt to taste1 tsp amchoor1 tsp garam masala
METHOD
Grind channa add salt and fry in a little oil and mix amchoor.Knead besan with few drops of oil. Make small bowls of besan dough and fill it with channa mixture and make roll of it.Fry this roll in deep oil and keep aside. Now prepare the gravy by frying the onion, ginger-garlic paste in oil till light brown.Mix all the masala- chilli, turmeric, coriander, garam masala.Add one cup of water in the gravy and cook for 5-10 minutes. Now keep the channa rolls inside the gravy.Simmer for 10 minutes and serve hot.
Kadhi Palak Bhindi Vali (by: Srinivas Kollur)
INGREDIENTS250 gm spinach10 okras (bhindi)250 ml thick curd1 tbsp sambhar powder1 tsp mustard seeds1/2 tsp chilli powder1/2 tsp turmeric2 tbsp gram powdersalt to taste3 red dry chilliesfew curry leaves
METHOD
Chop the spinach very fine. Chop the okras into 1 inch pieces.Beat the curd till it turns into a smooth paste and add 250 ml of water to it. Add the gram powder into this and mix it to get a smooth watery soup.Add the salt, turmeric and chilli powder to it. Put it on heat and bring it to boil. Add the spinach and okra to it. Cook on low heat till the okra softens. Keep moving the soup so that it does not stick to the pan.Mix the sambhar powder into thick paste with water and add to it. Take it off the stove. Heat a little oil in the small pan and add the mustard seeds and red chillies till they splitter. Add this to the cooked kadhi and close.This can be served with rice.
Mango Pachchadi (by: Anand Moorthy)
INGREDIENTS2 to 3 un-ripe sour mangoes1/8 tsp turmeric2 tbsp salt For seasoning2 tbsp oil1/2 tsp mustard seeds1 tsp methi seeds2 tbsp red chilli powderL tsp asafoetida powdercurry leaf?optional
METHOD
Peel and shred the mangoes using a carrot shredder and put it in a bowl. If the mango has a hard-core seed just discard it or use it in some other dish for sourness. Add salt and turmeric powder to the shredded mango and mix very well using a clean and dry spoon. Keep it aside for 30 minutes. Heat oil in a small pan or seasoning ladle and add mustard seeds in it. When its about to splutter add the methi seeds. When the methi is turning into golden brown add red chilli powder and asafoetida powder and fry for 2 seconds. Add the curry leaves if you wish and remove from the stove. Let it cool very well. Then add this seasoning to the shredded mango and mix it thoroughly. Taste and add salt if necessary. This pachchadi can be mixed with hot steamed rice adding ghee. Also tastes good with chapattis and bread. Put it in the airtight bottle. It will stay fresh for 2 to 3 weeks if refrigerated
Mumery (by: rita)
INGREDIENTSrice Floorgrated cocunutchopped onionchopped green chilligrated gingerchopped corrinder leaves
METHOD
First make the dough adding all these and salt to taste.The dough should not be loose nor tight like roti dough.Take clean paper or banana leave.Take small portion of these dough. On a paper put little oil.With hands put the portion on paper make the shape of roti and put on tawa.After 1 minute remove the paper.Put oil to roastafter few minutes crispy mumery(rice dosa) is ready.

RECIPES

Angoor Rabri
INGREDIENTS
5 cups (1 kg) full cream milk1/2 cup sugar4-5 green cardamoms12-15 almonds-blanched and shredded2 tbsp pistachios-blanched and shredded1 cup grapes-washed and stalks removed
METHOD
Bring the milk to a boil in a wide, heavy based pan or a kadahi and add the sugar and elaichi and simmer over low heat. Cook thus till 1/3 of the volume of milk is left. The time taken will depend on the richness of the milk and your vessel. When done, the colour changes to a beigeish cream. Shut off the heat. When cool, mix in the grapes and transfer on to a serving dishGarnish with the nuts, chill and serve.

Apple Crumble
INGREDIENTS
Oven Temp: 275 F-140 C500 gm apples-peeled and cooked soft1 tsp lemon juice1/4 cup (30 gm) flour1/4 cup (60 gm) sugar2 tbsp (30 gm) butter 1/8 cup (30 gm) firmly packed brown sugar1/8 tsp grated nutmega 20 cm (8") round oven proof shallow serving dish
METHOD
Mix the flour, nutmeg and butter. Work very lightly with the fingertips so that mixture resembles breadcrumbs. Mix in the brown sugar. Add sugar and lemon juice into the stewed apples and transfer into the dish. Cover the apples with the flour mixture and bake in a pre-heated oven for 30-40 minutes, till golden.


Badusha/Balushai (A flour based sweet)
INGREDIENTS
1/2 kg maida1/8 tsp baking soda300 gm ghee1/2 kg sugarghee for deep-frying
METHOD
Mix the maida, ghee and soda and knead to a soft dough, adding water if required.Shape into small balls, flatten a bit and make a depression in the center by pressing with your thumb.Heat the ghee and deep fry first over high heat and then low heat till cooked through. Make a sugar syrup of one-thread consistency.Soak the badushas in it for 5-10 minutes, strain out of the syrup and serve.


Biscuit Gateau
INGREDIENTS
100 gm arrowroot biscuits (Marie)2 1/2 cups cream-chilled-whip with sugar and essence 2 tbsp sugar-powdered 1 tsp Vanilla essence 1 cup strawberries-cut up 1/4 cup sugar-pureed with strawberries1/4 cup walnuts-chopped finea serving dish about 8" round
METHOD
Arrange biscuits in a layer, and spread half of the strawberry puree over it.Sprinkle some nuts over this and half the cream. Spread another layer of the biscuits and repeat the rest. Decorate on top, chill for 4-5 hours and serve.


Chhena (Cottage Cheese)
INGREDIENTS
5 cups (1 kg) full cream milk2 tbsp sour lime juice or 1 tsp citric acid dissolved in 1/4 cup water
METHOD
Boil the milk, lower the heat and add the water solution, stirring till the milk begins to curdle. When the water of the curdled solution is clear, stop adding the solution, shut off the heat and leave thus for about 5 minutes. The quantity of the solution can be adjusted seeing as to when the milk curdles. Drain the curdled milk through a cloth or a colander and leave to set for an hour or so. The whey water that is left behind is said to have good food value and can be used for gravies, rice, daals, etc.


Chocolate Clusters
INGREDIENTS (Serves 4)
150 gm chopped bitter chocolate/White chocolate8 tbsp puffed rice3 tbsp assorted chopped nuts2 tbsp raisins1 grated rind of an orange
METHOD
Roast the puffed rice in a moderate oven at 180 degree C for 10-15 minutes or until golden in color and crisp. Cool. Repeat the same process with the nuts. Combine the nuts, rice and raisins together. Melt the chocolate over a pan of steaming water in a heatproof bowl. Stir in the rice, nuts, raisins and rind. Drop rough heaps of the chocolate mixture onto a lightly oiled tray. Leave in a cool place to set before removing from the tray. Store in an airtight tin.


Chocolates From Cocoa
INGREDIENTS
150 gm icing sugar-sifted¾ cup butter1 cup cocoa powder1 tsp vanilla essence½ cup milk powder milk, in case required
METHOD
Mix all the ingredients into a dough like consistency, using milk only if mixture is too dry. Shape and leave to dry till outer layer is dry enough to handle. Wrap in paper and store. If you want to add liquer add it to mixture while mixing (a tablespoon of the liquer of your choice). Nuts can be mixed in it too.


Eggless Chocolate Cake in a Pressure Cooker
INGREDIENTS
2 cups flour (maida) (240 gm)1 3/4 cup sugar-powdered (420 gm)2/3 cup cocoa powder (65 gm)1 tsp baking powder1 tsp baking (meetha) soda1 tsp salt 2/3 cup butter, cream or oil (160 gm)1 tsp Vanilla Essence 3/4 cup yogurt (150 gm) 1 cup hot water 2 cake tins, 23cm (9") round, or 20 cm (8") square
METHOD
Grease and flour the cake tins or line the base with grease proof paper. Sift the flour, cocoa, baking powder and soda into a mixing bowl.Add the salt, butter/cream/oil, vanilla and yogurt and beat with a wooden spoon or electric beater. Add the hot water and continue to beat till smooth and glossy. Divide the batter into the two tins.Heat the pressure cooker, covered but without the pressure for 3-4 minutes on high heat, then place one cake tin in it. Cover again without the pressure and let cook till done (about 1/2 an hour). Repeat with the other tin.









Users Comments
· Excellent recipe, tried it on the day of Holi and it turned out very tasty, everybody was surprised when I told it was homemade & that too eggless. However, salt quantity should be less, say half tsp or a pinch, what do u say Niru. One more thing it took 1 hr and not 1/2 for me to bake it, any suggestions where I could have gone wrong
Kadaa Parsad
INGREDIENTS
1 cup whole wheat flour1 cup sugar4 cups water1/2 cup ghee
METHOD
Melt the ghee add the whole wheat flour and stir fry over high heat to begin with, lowering the heat when you feel it may scotch. At the same time, place the water and the sugar in another pan to dissolve the sugar and keep on simmer till required. While you stir fry, the mixture will first look a little pastey, and as you continue it tends to collect together in patches. When it has been fried enough, the base of the pan gets a bit of a glossy look, and the flour does not stick together as much.Add the sugar solution stirring all the time and bring to a boil, then simmer till the liquid is absorbed.


Low Cal Badam Halwa
INGREDIENTS
125 gm soaked, blanched and ground almonds 75 gm poppy seeds soaked in milk 1 liter milk 1 cup skimmed milk powder200 gm sugar 2 tbsp (30 gm) ghee1 tsp saffron strands 4 green cardamoms
METHOD
Strain and grind the poppy seeds. Combine with almonds, cardamom and milk, blend until smooth. Cook on a slow flame.Once the mixture thickens add milk powder, sugar and saffron. Thicken the mixture further. Add the ghee and continue cooking until the mixture leaves the sides of the pan. Serve hot.









Users Comments
· Adding sugarfree powder when the halwa is cooked would have been a better idea than adding sugar to it....200 gms sugar has a huge calorie...
Phirni
INGREDIENTS (Serves 4)
1 litre milk 50 gm basmati rice 2 tbsp water 250 gm sugar ¼ tsp saffron strands soaked in 1 tbsp water ½ tsp green cardamom powder rosewater to flavor 50 gm raisins 2 tbsp orange juice 2 tbsp blanched, sliced pistachio nuts 2 tbsp blanched, browned almonds
METHOD
Bring milk to a boil. Soak rice in water for 30 minutes and grind to a paste. Add to milk with sugar. Whisk over a moderate flame until the mixture thickens and is well reduced. Stir in saffron, spice and rosewater. Soak raisins in orange juice and arrange over base of serving dish. Pour the phirni over it. Chill well. Decorate with nuts and silver leaf before serving.


Puffed Rice Cake
INGREDIENTS
5 cups puffed rice1 cup sesame seeds - roasted1/2 cup honey1/2 cup tahini pastedates paste (optional)1/3 cup sugar1/2 cup butter
METHOD
Take sesame seeds in a pan. Add honey, tahini paste and sugar. Cook till it melts and forms a smooth paste.Now pour this mixture in a bowl with the puffed rice and mix well.Transfer it in a greased dish and press into a cohesive unit. Place in the refrigerator for 1/2 hour. Cut into squares or any shape desired and serve.










Users Comments
· Please let me know what is the tahini paste as mentioned in the Puffed rice Cakes recipe.- sr (rjiddu@yahoo.co.in)
· Niru : For Tahini paste, just soak white sesame seeds for a couple of hours and the grind to a paste


Vanilla Ice-Cream
INGREDIENTS
2 ½ cups full cream milk1 tbsp custard powder 1 cup sugar 2 tsp Vanilla essence1 ½ cup creamcherries or nuts for garnish
METHOD
Mix the custard and sugar in half a cup of the milk. Heat the rest of the milk and when it comes to a boil, add the custard mixture, and bring to a boil again, stirring continuously. When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool. When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid. Freeze till almost set take out and whip up in a blender and place back into the freezer in the same container. The lid should always be tightly shut, as this avoids crystals from forming. Blend once more when almost set and place back in the freezer. You can adjust the cooling to normal about two hours after the last blending. Serve garnished with the cherries or nuts.


Bread Halwa (by: Nausheen)
INGREDIENTS3 tbsp butter1 cup milk6-8 slices bread (cut into cubes)3 cup sugar3 eggs2 drops vanilla essencepinch of saffron soaked in water or yellow colour3 tbsp of mixed dry fruits
METHOD
Beat the eggs in milk and add essence or colour & keep aside. Melt butter in a non-stick pan and add the bread slices and fry till almost brown. Add milk, sugar, dry fruits and cook on medium flame stirring for 5 minutes. Decorate with silver paper and serve hot or cold.
Sugiyan(a Tamil Sweet) (by: B.Mythili)
INGREDIENTS1 cup rice 2 tbsp urad daal1 cup coconut 1/2 cup jaggery2 cardamoma pinch of saltoil for frying
METHOD
Soak the rice & daal for 1 hour.Wash the mixture & grind into batter of dosai consistency. Add a pinch of salt.Take a pan & heat in a low flame. Pour some water & add jaggery. Dissolve the jaggery in water & filter it to remove the dirt.Add ground coconut & sauteill it doesn?t stick to the pan. Add the cardamom powder.Make the mixture into small balls & dip them into the batter& fry until golden brown.
Apple Pudding (by: Purva Marathe)
INGREDIENTS3 ripe apples1 cup fresh curd beaten1 cup milk1/2 cup cream4 tbsp gelatine4 tbsp water1 cup sugar1/2 tbsp vanilla essencefew drops of yellow colour (optional)Garnishcherries dry fruitsFor Basesponge cake4 tbsp sugarfew drops vanilla essence
METHOD
Place all the three ingredients for base in a mixie and mix well. Press the mixture on the bottom of a casserole, firmly. Make slices of peeled mangoes, and arrange over the pressed bread.Sprinkle gelatine over water in a tiny saucepan. heat on very low flame to dissolve. Keep aside.Mix milk and sugar and warm, so that sugar dissolves. Add gelatine and stir well. Once cool, add yoghurt, cream, essence, colour.Now cut apples into small cubes. In a pan add 1 tbsp of salt less butter or ghee add apple cubes and fry it.Leave it for 10 minutes covered. Now remove the cover and let it cook till the apples are well cooked.Once cool add them in the middle layer of the pudding and covered by another layer of above mixture. Keep the casserole in the freezer atleast for six hours.Garnish it with cherries and dry fruits and serve chilled.
Parsi Custard (by: Roshni N Khory)
INGREDIENTS1 condensed milk tin3 cups milk3 eggsvanilla essencealmonds pistachio
METHOD
Beat the eggs and add the condensed milk and the normal milk to it and beat well.Add vanilla essence, almonds and pistachio.Put in a greased pan and bake till brown.
Double Ka Meeta (by: Suman)
INGREDIENTSbread slicesmilksugarcardamomkesarpistabadamcashewoil for frying
METHOD
Cut bread slices into smaller square pieces. Fry them in oil until brown and crispy. Meanwhile, boil milk in a pan and add sugar, elaichi (cardamom) and kesar and keep aside. Put the fried bread pieces in the milk and leave it for sometime and then remove and serve in cups. Those who like it to be crispy, remove just after 2 minutes of soaking in the milk. If you want them to be soft and soggy, leave it in the milk for a longer period. Dress the same with fried cashew, badam and pista nuts made into smaller pieces.
Banana Cake
INGREDIENTS
Oven Temp: 325 F-160 C2 cups flour1 tbsp baking powder1 tsp salt½ cup walnuts- chopped1 cup sugar2/3 cup oil3 eggs4 mashed bananas2, 8" round cake tins, greased and floured
METHOD
Mix together the flour, baking powder, salt, sugar and oil and beat together. Add the eggs and beat a little more. Mix in the nuts and bananas and transfer to the prepared tin. Bake in a pre-heated oven for an hour or until a skewer pierced in comes out clean.



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Mushrooms in Hot Garlic Sauce (Chinese)
INGREDIENTS
200 gm mushrooms-button, wiped clean2 tbsp oil ½ cup onions-chopped fine 3 tbsp garlic-chopped fine-ground with 2-3 whole red peppers spring onion leaves chopped fine for garnish Mix together for sauce 2 tbsp corn flour-blended with water 1 ½ salt ¼ cup vinegar 1 tsp soya sauce 1 tbsp sugar ¾ cup water
METHOD
Heat the oil in a wok and add the onions, stir over high heat till a little soft. Add the garlic paste and red peppers and stir-fry till fat separates. Add the mushrooms and stir-fry over high heat, till well mixed. Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, stirring all the time. Lower the heat and simmer for a minute or so and serve hot garnished with the greens.


Baba Ghanoosh (Arabic)
INGREDIENTS
500 gm eggplant/aubergine (vaanga)1 tbsp garlic - finely chopped salt to taste 2 tbsp lemon juice ¼ cup onion - grated ¼ cup tomato - de-seeded and chopped fine¼ tsp powdered black pepper 2 tbsp parsley or coriander 2 tbsp white sesame seeds olive oil
METHOD
Cook the eggplant over a direct flame or under a grill till dark on the outside and cooked inside.Place in water and peel off the skin. Chop fine or blend in a blender.Mix in the garlic, salt, lemon juice, onion, tomato, pepper, half each of the parsley, til and oil.Transfer to a serving dish, garnish with the rest of the parsley, til and oil.


Bradima-veggie (by: KrithikaPrabhu)
INGREDIENTSBread slices 5 nos -wheatbread preferred, ediable oil 2 tsp, salt 1/2 tsp, onoin diced from 1/2 cut onion, ginger 1/4 inch sliced, garlic one small piece, jeera 1/4 tsp, rai 1/4 tsp, kariyapatha 3 leaves, asaphodita 1/4 tsp. Turmeric powder 1/2 tsp.sugar 1/4 tsp, tomato pastye 1 tsp,
METHOD
Cut bread slices by hand , drop them into a MIXI, run the beater and convert them to bread granules.Take a micro wave dish, pour the oil, in micro oven, and heat for one minute, take it out mix well , add jeera, rai seeds, heat again for one minute till rai splitters, take it out add salt, tumeric ,asaphodita powders , onoin , ginger, garlic cut pieces, karia patha leaves, mix well heat again for 1 minute. Finaaly pour the entire bread granules ,mix well and heat again for one more minutes ,take out mix well again. If necessary to get further crispness , heat again for one more minut. Eat while it is warm
Tomato Noodles (by: E Revathi)
INGREDIENTS1 packet noodles1 onion - thinly sliced4 tomatoes - chopped5 green chillies - choppedsalt oil
METHOD
Cook the noodles as per the instructions given over the packet.Heat oil in a pan and add the chopped onions to it. When they turn golden brown in colour add the green chillies and the tomatoes. Mix well.Add the boiled noodles and salt to taste.Garnish with coriader leaves and serve hot.
Quick Crispy Sandwich (by: Venkatesh Murthy)
INGREDIENTSbread slicegreen peppersred peppers(optional)sweet curd (yogurt)cabbagetomatocucumberblack pepper powdersalt
METHOD
Toast the bread slices till they turn golden brown in colour over a tawa, grill or a toaster.Dice the cabbage and mix the curd, black pepper and salt in it.Spread the mixture over the toasted bread slices and garnish with green pepper, tomato slices and cucumber slices. Put another slice over it. Serve with tomato sauce.
Corn Hot Dog (by: Elsie Christobal)
INGREDIENTS3 baby corns2 eggs2 tbsp maida or white flourcorn flourbreadcrums for coatingsaltpepper powder - small pinch1/2 tsp chilli powderoil for frying
METHOD
Par boil the corns. Prepare batter with maida, cornflour, pepper powder, chilli powder and salt. Dip the corn in this batter, then dip in egg flip and coat with breadcrumbs finally. Heat a kadai with hot oil. Deep fry the corns coated with breadcrumb and fry till golden brown. Serve with green chutney or tomato sauce.
Steamed Rice Cake (by: Lakshmi)
INGREDIENTS1 cup raw rice1/4 cup tuvar dal1/4 cup urad dal1/2 cup cocunut - grated2-3 green chilliescoriander leavescurry leavesmustard seedsoil(preferably coconut oil)2 cups water
METHOD
Soak the rice for an hour. Wash and drain them and keep aside. Dry it thoroughly by covering it up in a cotton cloth until it is dry. Powder the rice coarsely in a mixie.Soak the dals together for at least an hour. Grind it to a smooth paste along with coriander leaves, curry leaves, green chillies and grated coconut.Heat oil in a kadai and add mustard seeds and curry leaves to it. Once it starts to splutter, pour water.When it starts to boil add the dal paste. Fry it for some time and then add the rice paste to it. Close the lid and allow to cook for some time.Keep aside to cool. When cool make small balls of it. Steam these balls in an idli plate for 10-15 minutes and remove when cool.Serve with rasam or coconut chutney or sambar.
Dahi Wala Moong (by: Kirthi)
INGREDIENTS1 cup whole green moong1 cup curd1/2 tsp haldi1/2 tsp dhania powder1 tbsp ginger garlic paste1 tsp mustard seedsfew curry leavesfew coriander leaves
METHOD
Pressure cook the green moong till they become soft. Once done, add the 1 cup beaten yogurt and mix well.In a pan, crackle the mustard seeds and curry leaves in a tea spoon of oil, fry the ginger garlic paste.Then add the moong, haldi and dhania powder and simmer for 5-7 minutes.Garnish with coriander leaves and server hot.
Fish Moilee (by: Gowtham Karingi)
INGREDIENTS4 fish fillets100 ml coconut oil1 onion-sliced thin1 tsp mustard seeds1 tsp cumin seeds1 inch piece ginger-cut into juliennes2 cloves of garlic-chopped fine2 green chillies-slit curry leaves1 tsp turmeric powder- (to be used for marination)400 ml coconut milk1 tsp lemon juiceGarnish6 curry leaves-fried1 cherry tomato
METHOD
Marinate fish in salt, 1 tsp turmeric for 15-30 minutes. Heat coconut oil in a thick bottomed pan. Add mustard seeds, cumin seeds & let them crackle. Add ginger juliennes, chopped garlic & slit green chillies and sautehem. Add sliced onions and curry leaves. Cook till the onions turn semi transparent.Add the rest of the turmeric & then add the coconut milk. Cook the milk till the masala is well blended & it turns slightly thick.Put in fish pieces. Cook for 10 minutes. Add juice of half a lime and salt to taste.
Bihari Litti (by: Tanika)
INGREDIENTSFor filling100 gm sattu (roasted gram flour)2 tsp ajwainlemon juice-2 lemonssalt-to taste3-4 green chilliesgarlic-finely choppedginger-finely chopped1/2 onion-finely choppedDough250 gm wheat flour2 tbsp oil1/2 tsp saltoil for frying
METHOD
Take sattu and put all the above mentioned ingredients in it and mix with spoon. Then put some water into it, till it becomes wet but not make paste like consistency.Now make dough, put salt and oil into it and mix it well by rubbing the aata with hands. Then knead it with water. Keep it covered for 1/2 hr.Now start making balls with handful of dough (twice the size of normal roti). Then make round hole in the ball using your fingers and fill the whole with sattu mix.Now heat water in a vessel. Put the stuffed balls into boiling water and boil till they start coming up (floating) from the bottom. Then take them out and put in a plate pat dry with a piece of cotton cloth.Now you heat the oil in kadhai and put these balls into it. Fry till it becomes golden brown.Serve it with baingan ka Bharta OR green chutney.
Pauva Bateta (gujarati) (by: Ila Bhavesh Dholakiya)
INGREDIENTS250 gm pauva3 small potatoes1 pomegranate2 onions1 tomato1 capsicumcoriander leaves3 tsp coconut 2 tsp chilli powder2 tbsp oil1 1/2 tsp red chilli powder1 tsp turmeric powder1 tsp coriander powderground nut seeds-fried1 tsp mustard and cumin seedssugar10 raisinssalt to taste
METHOD
Soak the pauva for about 45 minutes. Put oil in a big pan. Heat it and add cumin seeds, mustards, pinch of asafetida. Then add the potatoes and capsicum finely chopped and then add salt, mirchi powder, turmeric powder. Add a glass of water and hit it on a gas until potatoes get well cooked. Then add pauva in it and mix it well. Add the fried groundnut seeds and mix it well. Sprinkle coriander powder and garam masala on it and a pinch of sugar. Then serve it on dish. Garnish it with onion finely chopped, coconut chilli, tomatoes chopped, coriander leaves, kismis and pomagranate seeds.
Chicken Mushroom Sandwich (by: Zubaida A Baker)
INGREDIENTS500 gm chicken breast200 gm mushroom1 cup chicken stock100 gm carrot-cut into small pieces100 gm potatoes-cut into small pieces 1 onion-chopped25 gm maida200 ml milk1 tbsp black pepper powdersalt1/2 tbsp buttersliced bread
METHOD
Boil the chicken till the water eveporates.heat butter in a fry pan. Add onion, carrot and potato pieces. Add maida, chicken, black pepper, chicken stock and milk.Put the mixture in between two bread pieces and put it in a sandwich toaster.
Kadala Masalakkari (by: Ramya V)
INGREDIENTS1 cup chana1 potato2 large onions 2 tomatoes2 green chilliescoriander leaves6 tbsp oilsaltFor masala----------Cloves - 4Cinnamon - 4 one inch piecesCardamom - 3Ginger - 2 one inch piecesGarlic - 10 Small Onion - 10Chilli Powder - 1 1/2 tspCoriander powder - 2 1/2 tspGrated Coconut - 1/2 cupCoriander leaves
METHOD
Pressure cook the chana dal along with salt.Heat oil and add cloves, cinnamon, garlic, ginger, onion, chilli powder and coriander powder.Saute for some time and add coconut, coriander leaves and fry.Allow it to cool and then grind to a fine paste.Heat oil and fry sliced onions and green chillies. Add the ground masala and fry also add tomatoes and saute.To this add the cooked chana dal, diced potatoes and salt and pressure cook.Garnish with coriander leaves and serve hot with chappatis and pooris.

Veg Seekh Kebabs With Tamarind Chutney (by: Barkha java)
INGREDIENTS250 gm cauliflower cut into medium pieces250 gm colocassia (arvi)250 gm potatoes150 gm carrots150 gm capsicum250 gm onion 5 gm red chilli powder1 tsp garam masala powder1 tsp cumin powder250 gm ghee150 gm maize flour (makki ka atta)150 gm chickpea flour (besan)25 gm corn flour50 gm fresh ginger peeled and finely chopped25 -50 gm green chillies finely choppedFor the Tamarind Chutney50 gm tamarind2 cups hot water1 tsp coarsely ground chilli powder or paprika1 tsp cumin powdersalt to taste a few fresh mint leaves for garnish
METHOD
For the chutney, soak the tamarind in the hot water for about two hours. Extract the thick tamarind pulp and boil it once. Take it off the fire and stir in the powdered spices and salt to taste. Cool and store in a glass or ceramic bottle in the refrigerator. Add the mint just before serving. For the vegetable kebabs, boil the colocasia and the potatoes separately until cooked but firm. Peel and set aside. Peel and chop all the other vegetables and boil them until half cooked. Drain well and mince all the vegetables. Add the maize flour, ghee, chickpea flour, powdered spices, chopped chillies and ginger and mix well. Add the salt just before grilling the kebabs. Smearing a little ghee on your hand, shape long, tube like kebabs on flat or round skewers. Grill on charcoal until light brown on all sides and serve immediately with tamarind chutney, sliced onions and naan.
Cauliflower With Mint Leaves (by: Rajagopal Sarma)
INGREDIENTS1 cauliflower - medium sizedmint leaves - a bunch1/2 coconut - grated1-2 cinnamon stick6 green chilliescoriander leaves 2 onions - chopped2 tomatoes - chopped 10 ml oil salt - to taste
METHOD
Seperate the florets of cauliflower and half-boil them. In a pan fry the mint leaves, coconut, cinnamon, green chillies and coriander leaves and grind them to a paste when cool.In another pan heat oil, add chopped onions and tomatoes and saute.Add the ground paste and simmer over low flame till the oil seperates. Add half-boiled cauliflower florets and mix well.Simmer over low flame for 2-3 minutes. Garnish with fried cashews and coriander leaves
Moong Daal Pacchadi (by: Deepa Prabhu)
INGREDIENTS1/2 cup moong daal - soaked for about 20 minutes1 cucumber - finely choppedginger - finely choppedgreen chillies - finely chopped1/2 tsp lime juice1 tsp coconut - gratedcoriander leaves - for garnishingFor Tadkaoilmustard seeds curry leaves
METHOD
Drain water from moong daal. Add cucumber, ginger, chillies. Heat oil, add mustard seeds. When it splutters add curry leaves. Add this to the pacchadi. Garnish with salt, coriander leaves, grated coconut, lime juice. Mix well and serve.
Matar Mushroom (by: Ritu Gandas)
INGREDIENTS2 cup of mattar2 cup mushroom2 tbsp curd/cream2 tbsp dry grated coconut1/2 tbsp haldi5 cloves garliclittle bit ginger2 green chilli1/2 tsp degi mirchsalt according to the tastegreen coriander1 onion-ground2 tomato-ground2 tbsp desi ghee1/4 tbsp jeera
METHOD
Open the cooker and put on the gas first. Add desi ghee. Put Jeera. Then add the onions, garlic and ginger.When it turns reddish in color, add the tomato and leave it for 10 minutes on low flame.Now beside this take 1/2 bowl of curd and put haldi, degi mirch, jeera powder, garam masala, meat masala, chicken masala, salt and stir it.Now put this in a cooker and stir it again slowly. Keep stiring slowly.When the oil separates from whole thing then mix coconut powder and stir slowly for another ten minutes.Now add the mattar and mushroom in the cooker. Put one glass or 200ml of water in the cooker and close it. After five wistles put off the gas.
Methi Channa Sabzi (by: Nandini)
INGREDIENTS1 cup chana dal5 Kashmiri red chilliescoriander leavescurry leaves3 bunches kasuri methi leavesturmeric powdersalt mustard seedsheeng4 tbsp oil1 coconut - grated
METHOD
Soak the chana dal for at least three hours. Grind the chana dal with red chillies and salt to a course paste.Put this batter into an idli mould and steam for 5-7 minutes.Once the steamed chana batter is cooled, powder it and keep aside.Heat oil in a pan add heeng. Add mustard seeds to it and allow to splutter. Add the methi leaves to it and fry on low flame.Add the powdered chana dal mixture to it and stir on low flame. Add some more salt and oil to it and mix well. Add grated coconut and coriander leaves.Serve hot with rotis or rice
Maharastrian Kadhi (by: Barkha Java)
INGREDIENTS2 tbsp besan 3 cup curd 1 tbsp ginger paste1 tbsp garlic paste2 green chillies - slit 1 tsp turmeric powder 1 tsp mustard seeds 4-6 curry leaves oil salt
METHOD
Mix the besan with the curd thoroughly, add about 2 cups water and turmeric powder. Cook it on low heat stirring continuously. Heat oil, add mustard seeds, when they crackle add ginger paste, garlic paste, green chillies and curry leaves. Add the curd mix to the oil.Stir continuously on low heat until kadhi becomes thick. Serve hot.
Bhendi (iranian Style) (by: Barkha Java)
INGREDIENTS350 gm okra (bhindi)150 gm onions-chopped75 gm tomato paste100 gm tomato-chopped150 ml oil1 tsp turmeric powdersalt and pepper to tastelemon juice to taste
METHOD
Sautehe chopped onion in a pan in hot oil till light pink and add the tomato paste, turmeric powder, pepper and salt. Mix well, and add 2-3 cups of water. When the water boils, add the cleaned and washed okra. Cook for ten minutes and add lemon juice and chopped tomatoes. Cook for a few minutes till the tomatoes are soft and serve hot with white rice or chapatti.
Papad Methi (by: Rajeshree Bhatiya)
INGREDIENTS4 roasted papads1 tsp oil1 cup water1/2 tsp dhania powder1/3 tsp lal mirch powdersalt as per taste1/3 tsp jeera1/2 cup methi seeds-boiled until cooked
METHOD
Heat oil in the pan and add jeera and let it crackle.Add all spices (dhania powder,lal mirch, salt) and fenugreek seeds and saute for 2/3 seconds. Add water and let it boil.Crush the papad in not very samll pieces and add to the gravy. Put on medium gas for another 3 minutes. Garnish with coriander and serve.This dish contains methi seeds (boiled) which is very good for stomach and also for joint pains, headaches.
Haldi Pitha From Orissa (by: Teji Puhan)
INGREDIENTS3 cups of rice1 cup of urad dal-grated coconutjaggerypinch of salt haldi leaves
METHOD
Soak rice and daal and wet grind to make a batter with a pinch of salt set aside to ferment. Take some oil in a pan and cook the grated coconut with jaggery. Take haldi and spread the batter over it then spread cooked coconut then fold it. Take container filled with water n tie a clean cloth over its mouth and heat and put the stuffed batter over it and cover it with a lid and your pithas are ready with a delicious haldi flavour.
Gatt Govi Fry (by: Rita Kaul)
INGREDIENTS1/2 kg cabbage1 tsp saunth - grinded1 tsp saunf - grindedsalt ot tastemustard oilKashmiri mirch
METHOD
Slice the cabbbage in rounded form along with the skin.Coat them with salt and dry chilli powder. Keep it aside for half an hour. Then deep fry them in the oil, till they are of pink colour.When done add grounded saunth and saunf, little chilli and salt, fry them for a minute and add little water. Cover the frying pan and put it on low flame. Sprinkle dalchini powder. Serve hot.


Microwave Vegetables In White Sauce (by: riti Prasad)
INGREDIENTSServes 4IngredientsIngredient QuantityBoiled potato 5-6Carrot 1 mediumCabbage 1 cupFrench beans 1 cupCapsicum 1 smallOnion 1 mediumGinger-garlic paste 1 tspTomato 1 mediumFor sauce Tomato sauce 2 tbspSoya sauce 1 tspChilly sauce 1 tspGarlic cloves 5-6For white sauce Flour 2 tbspButter 1 tbspMilk 1 cupOil 2 tspSalt To tasteSshredded cheese 1 cupPepper powder 1 tsp
METHOD
Method? Chop carrots, capsicum, cabbage, french beans into small pieces. Place in a separate microwave dish and add 1 tbsp of water. Blanch for 4-5 minutes on microwave high? Take flour in a separate microwave plate and microwave high for 3 minutes stirring once. Remove and prepare the white sauce by adding flour, butter and milk in a bowl and mixing well taking care that no lumps are formed. ? In a microwave dish, mix oil, chopped onions, ginger garlic paste, chopped tomatoes, salt and microwave high for 4 minutes? Mix all the ingredients of the sauce and microwave high for 4 minutes? Add the blanched vegetables, boiled potatoes, cheese, pepper and white sauce and mix well. Add salt and microwave high for 8 minutes. Instead of shredded cheese, 3 tbsp cheese spread could be used. You could also add 1 cup of boiled macroni for variation? Remove from Microwave and serve hot
Fara (by: MRS BINA SINGH)
INGREDIENTS1/2 CUP CHANA DAL,1/2CUP URAD DAL,1CUP FLOUR,2CUP RICE FLOUR,1TSP GREEN CHILLE PASTE,1 TSPGARLIC PASTE,A PINCH OF HING,SALT TO TASTE,WARM WATER TO KNEAD A DOUGH.
METHOD
SOAKED THE BOTH DAL HOLE NIGHTS AND MAKE A CRUSHED PASTE .ADD SALT GARLIC AND CHILLIE PASTE AND HING.MIX WELL KEEP ASIDE.MIX RICEFLOUR AND FLOUR KNEAD A SMOOTH DOUGH WITH THE HELP OF WATER .MAKE A SMALL PURIS WITH THE DOUGH AND PUT LITTLE MIXTURE IN IT FOLT IT .CLOSE THE EDAGES CAREFULLY.STEAM IT FOR 20 MINUTES IN MOMO MAKER OR PRESSURE COOKER.SERVE HOT WITH GREEN CHUTNEY.
Milagai Pachadi (green Chillies In Tamarind Sauce) (by: Anand)
INGREDIENTSFRESH GREEN CHILLI - 15, TAMARIND - 3/4 ounce, SESAME SEEDS - 4 tsp, SUGAR - 3 tsp, DRY RED CHILLI POWDER - 1 tsp, ASAFOETIDA (Hing) - 1/2 tsp, MUSTARD SEEDS - 1 tbsp, TURMERIC POWDER - 1/4 tsp, COOKING OIL - 3 tsp, SALT - To taste
METHOD
1. Powder the sesame seeds finely and keep it aside. 2. Wash and slit the chillies into half, to 3/4th of its length [do not cut it into two half] 3. Soak the tamarind in 1/2 glass of warm water, extract a thick tamarind juice. 4. Heat the oil in a kadai[vaanali] and add the mustard seeds, when they splutter, add the green chillies and saute it for 2 minutes, then close the kadai with a lid and keep the heat in medium. After 4 minutes the chillies will start becoming pliant. Now add turmeric, asafoetida, salt, sesame powder, red chilli powder and saute it well so that the masala gets mixed with the chillies evenly. Add tamarind water to it and close the lid and keep it for 5 minutes.After 5 minutes, keep stirring it every 2 minutes so that the contents do not get burnt in the bottom of the kadai. After 15 minutes add sugar and stir. When the chillies get well cooked and soft the masala and the tamarind water together becomes a well mixed gravy and the oil starts floating on top of the gravy. Now remove it from the stove and serve it with plain rice, chappatis, dosas, or curd rice as a side dish. Tips:# Do not reheat this dish once the preparation is over. # Depending on the individual's preference for hot taste one can add or reduce the number of green chillies and the amount of sugar.[too much sugar will destroy the authenticity of the dish] Storage: Store this after the dish cools down in a dry porcelain dish or a clean dry bottle with an air tight cover. Take care not to use moist/ wet spoon. This will be good for 10 days in normal cool room temperature. If refrigerated it will stay good for about 20 days.This was taken out from one of the obscure websites... thanks to the original author (no idea about the name though). I prepared and it was awesome
Red Kidney Beans Gravy (by: Priya Viswanath)
INGREDIENTS3 cups red kidney beans soaked overnight,ginger paste, onions 1 1/2 cup, 4 chopped tomatoes,turmeric powder, chilli powder, garam masala powder,oil, jeera, corriander leaves and butter for garnishing,salt to taste
METHOD
Soak 3 cups of red kidney beans overnight( 8-10hrs).Pressure cook for half an hour in the morning.cut onions into fine pieces. fry onions and jeera in oil till golden brown.Pour over the cooked rajma and add tomatoes to it.Add turmeric powder, salt, garam masala and chilli powder to the mixture. Cook in medium flame for 20 minutes.Serve with hot chappattis after garnishing on top with butter and corriander leaves.
Ammini Kozhukkatta (by: Ramya Vijayakumar)
INGREDIENTSRice Flour - 1 cupWater - 1 1/2 cupChilly Powder - 1 tspAsafoetida powder- 2 pinchesOil - 2 tspMustard - 1/2 tspDry red chilly - 2Curry Leaves - 1 sprigSalt to taste
METHOD
Boil water. Add chilly powder,asafoetida. Make a paste of rice flour and add to the boiling water stirring continuosly to avoid lumps. Add salt to taste. Keep stirring till it thickens.(Alternatively pour the boiling water into the flour and mix with spoon. )Allow it to cool. Roll into small balls the size of marbles (Apply a little oil on your hands). Steam the balls for 5 minutes.Allow it to cool.Heat oil. Add mustard,chilli and curry leaves. Add the rice balls and stir. Serve hot.
Corn Methi Malai (by: Sumathy Subramaniam)
INGREDIENTSSweet corn-1 tinSweet corn soup-1cup(made from instant packet)methi leaves(fresh)-2tablsponion paste-2tspgreenchilli minced-2tspfresh cream-1/4 cupbutter-2tablspkitchen king masala-1tspcoconut milk-1 cup thickpepper,salt to taste.
METHOD
Make corn soup as per packet instruction.Cool.Heat butter in a deep pan.When it melts add onion paste and minced green chillies.Saute for few seconds.Add kitchen king masala.stir well.Add the sweet corn kernels and saute once again.Add the methi leaves.Saute.Now pour the prepared soup along with salt and pepper.Stir and simmer for5 mins.Add fresh beaten cream and finally add coconut milk.Stir once and off the gas.Serve thick and hot with tandoori roti or nan.
Beet Burfi (by: SUJATA SINHA)
INGREDIENTSIngredientsBeet-4-5nos.Khoya-1cupSugar-1.5cupsGhee-5tbspPoppy seed-2tspCardamom powder-1tspCashewnut and varak for garnishing.
METHOD
Peel the beets and grate them. Heat a karahi,add ghee and grated beet and stir till the beet becomes tender. Add poppy seed and stir again,add khoya and sugar stirring the mixture continuously. When it turns to a sticky consistency add cardamom powder. Spread the mixture on a greased tray or plate and cut in diamond shape. Garnish by tabak and putting one cashewnut on each burfi.
Shankarpali (by: laloo)
INGREDIENTSMaida flourSugar - 1 cupMilk - 1/2 cupGhee - 1 cupSalt - 1 tspOil
METHOD
Beat the ghee till it becomes soft.Add sugar to the milk and keep in flame till the sugar dissolves. Cool the milk.Now add the sugared milk to the beaten ghee and mix well.Add about 1 tsp of salt to it.Mix maida to the above mixture. go on adding maida till one get a soft dough like mixture.Roll to about 1.5 cm thick.cut it small square pieces and deep fry in oil till golden brown.
Maha Nabami Special-dhokar Dalna (by: USHA)
INGREDIENTScholar dal-500 gm(past),green chilli-100 gm,ginger(chopped)-100 gm,black cumin-1 teaspoon,asafoetida in little quantity,mustard oil-1 kg,tomato paste-1&1/2 kg,turmeric 25 gm,red chilli powder-10 gm,cumin paste-25 gm,ginger paste-25 gm,poppy seed paste-10 gm,whole garam masala-10 gm,sugar-50 gm,ghee-100 gm.
METHOD
heat oil in a pan.then add asafoetida,black cumin,choppea ginger,chilli and fry.then add cholar dal and fry for 15 minutes.then grease a tray with oil and put the dal on the tray & cool.then cut into diamond cube.again heat oil in a pan.fry the dhoka cube.separate dhoka from oil.then add asafoetida,tomato paste and stir for 5 minutes.then add rest of the masala paste.fry for 10 minutes.then add dhoka & salt,whole garam masala and ghee.then serve with rice
Chilled Coffe Sponge (by: maya)
INGREDIENTSspong cake,condansed milk,water,rum or brandy,powdered sugar,butter,instant coffee
METHOD
beat nescafe,sugar,butter-till fluffy.add one teaspoon rum and 3tsp of condensed milk.mix remaining rum and condensed milk with water.split the sponge into two, arrange half in serving bowl.sprinkle half of the butter cream over it and cover with the remaining sponge.sprinkle the condensed milk mixture over it.cover the top with choclates, cashews nuts .chill for 3hrs.
Raw Mango Bhat (by: Malathi)
INGREDIENTSCooked rice - 2 cupsRaw mangoes - 1 (grated or cubed)Red chillies - 5-6 Dry coconut - 1/4 cup (grated)Hing - 2 tspMustard seeds - 2 tspChana Dal - 2 tspUrad Dal - 2 stpGroundnuts - 3 tbspCoriander & curry leaves - 3 tbspTurmeric powder - 1/2 tspSalt to tasteOil - 2 tbsp
METHOD
Method :1) Wash and peel the mango. Cube or grate it.2) Grind mango, red chillies and dry coconut to a coarse paste in the mixer.3) Heat oil in a pan. Add mustard seeds and after it splutters add hing, dals, groundnut, turmeric powder and saute for 3-4 minutes or till it is cooked. Add salt and coriander and curry leaves.4) Remove from heat and add to the cooked rice and stir it well.5) Serve hot with papad or raita.
Spring Onion Sweet & Sour (by: Gayatri Patnaik)
INGREDIENTS1 kg spring onion100 gm broken rice basamati4-5 dry mango pieces or tamarind pulp half cup200 gm sugar / jaggery1 tsp mustard10 garlic cloves-cut to half5 dry red chillies2 tbsp oil
METHOD
Finely chop the sring onion.Wash the broken rice and soak for 15 min.In a pressure cooker add 4-5 cups of water, chopped spring onion, dry mangoes (do not add temerind pulp in lieu now)Cover the pressure and cook in full flame till pressure and on low flame cook for 5 minutes.In a frying pan heat the oil fry the mustard seeds, add garlic and dry cillies. If adding temerind pulp ann now and cook for 2-3 minutes in low flame. Add to the cooked rice and spring onion. Add salt, sugar/ Jaggery and cook in low flame stirring slowly.Serve with boiled rice, dry papad and fish fry.
Sol Kadhi (by: Rupalee)
INGREDIENTS10 kokum pods1 large coconut-scraped2 tbsp coriander leaves-finely chopped8 garlic flakes-grated4 green chillies 1 tsp sugarsalt to taste
METHOD
Soak kokum in boiling water for 10 minutes.Mash kokums , strain the water and keep aside.Add 2 cups of boiling water to the scraped cocunut, keep it for a while .Grind when cool. Add the kokum water to the coconut milk, add crushed garlic chillies, sugar and salt. Mix well, strain, remove all the residue, refrigerate, serve garnished with chopped coriander.
Errisari (by: Krishnaswamy.V)
INGREDIENTS1/2 cup moong daal 1/4 tsp turmeric powder2 tsp pepper2 tsp cuminsalt tastea pinch of asafoetida 1/2 coconut-scraped For Seasoning1 tsp mustard seedsfew curry leaves 1 tsp urad daal3-4 tbsp coconut oil
METHOD
Cut the vegtable in small cubes and cook.Cook daal in a cooker and keep it aside.Grind the coconut, pepper, cumin and keep it aside.When the vegetables and daal are ready heat a tawa and put 3 tsp of coconut oil.Add the mustard seeds and when they start crackling add the urad daal and curry leaves. Pour the cooked vegtables, and the ground paste.Heat for 5 minutes and add the daal and cook for 5 mins.
Chicken Fry (by: Lekshmi Radhakrishnan)
INGREDIENTS500 gm chicken 1 onions - sliced1 tbsp chilli powder2 tbsp coriander powder1 tsp turmeric powder1 inch peice of ginger - crushed 3 cardamoms 2 cloves 2 cinnamon sticks 1 tsp black pepper powder1 tbsp vinegarcurry leavessaltoilcilantro - for garnishing
METHOD
Cook the chicken uncovered with chilli powder, coriander powder, turmeric powder, vinegar, crushed ginger and salt. Cover it with enough water so as to cover the chicken pieces. While the chicken is cooking, powder the cardamoms, cloves and cinnamons.Add this powder to the chicken when its half cooked. Mix well.Switch off the gas when the gravy becomes thick. Heat oil in a pan and fry the cooked chicken. Keep aside.Fry the sliced onions in the left over oil.Then add curry leaves, black pepper powder, the left over gravy and the already fried chicken pieces and saute for a few minutes.Garnish with cilantro, mix well and serve.
Methi Chicken (by: Kiran Patel)
INGREDIENTS2 tbsp black pepper powder4 bunches coriander leaves4 bunches methi leaves100 gm green chilliesbutter1 kg bonless chickensalt
METHOD
Heat a pan and add 100 gm of butter add black pepper and then add the chicken to it.Keep stirring till the water gets evaporated. Add salt, dhania, methi and green chillies to it. Keep it covered for some time. Garnish with lemon and serve hot.
English Term: Coconut Milk Hindi Term : Nariyal ka Doodh Description : A thick liquid made by blending fresh grated coconut in hot water and straining

Blackened Fish
INGREDIENTS
½ kg skinned fish fillets 2 tbsp butter 2 ½ tsp mild chilli powder 2 tsp salt 2 tsp dried onion flakes 1 tsp garlic salt ¾ tsp coarsely ground white pepper ¾ tsp coarsely ground black pepper ¾ tsp dried oregano ½ tsp dried thyme Grilled tomatoes4-6 tomatoes 1 tbsp oil 1 tbsp lemon juice 1 tsp honey 1 tsp prepared mustard 2 tsp shredded tulsi or basil
METHOD
Combine all coating ingredients and press over fish fillets. Add butter to a hot pan and sauté the fish until tender. To prepare the tomatoes, halve them and combine remaining ingredients, spoon over tomato halves before grilling for 5 minutes. Serve hot with the fish.


Whole Fish
INGREDIENTS
1 red snapper or any fresh white fish1/2 kg potatoes - peeled and diced4 slices of baconsea salt, to taste6 cloves garlic1-2 tbsp olive oil2 bay leaves2 onions - cut in roundels2 tomatoes - cut in roundels3-4 tbsp white winewhite pepper 1 tsp sweet chilliesparsley leaves
METHOD
Trim the tail and fins of the fish and make few slashes in the middle.Take a baking dish and layer it with half of onions, garlic and tomatoes.Place the fish on top and insert the bacon in the cuts.Add rest of the garlic, onions and tomatoes on top. Keep the potatoes on the side and season with salt and pepper.Sprinkle olive oil and white wine followed by sweet chillies. Garnish with parsley and bake in a pre-heated oven for 40 minutes or till done.


Tuna Rice
INGREDIENTS
200 gm rice100 gm butter200 gm tin tuna fish –Flaked3 hard boiled eggs – shelled, choppedsaltfreshly ground black pepperpinch chilli powder2-3 tbsp cream2tbs chopped coriander
METHOD
Boil rice drain and allow it to dry slightly over a clean cloth. This keeps the grains separate.Melt the butter, stir in the fish and chopped the hard boiled eggs, season well. Add the rice and the rice and heat through. Spoon in the cream and herbs. Serve hot.



Vada Kombda
INGREDIENTS
4-5 pieces vadaFor Kombda Curry300 gm chicken3 tbsp ginger-garlic paste1/4 cup boiled onion paste1/4 cup tomato puree2 tbsp roasted sesame and poppy seeds paste3 tbsp desiccated coconut1/2 tsp red chilli powder1/2 tsp turmeric1/2 coriander powder2 tsp kala masalasalt to tasteoil to shallow fryFor Kala Masala2 tsp cloves4-5 green cardamoms2-3 black cardamoms2 tsp cumin1 tsp royal cumin3-4 cinnamon sticks4-5 bay leaves1 tbsp whole black pepper1-2 nutmeg2 tsp mace3 tbsp coriander4-5 red chillies4-5 star anise25 gm stone flowerOil to shallow fry
METHOD
For the kala masala, sauté all the ingredients till they change color. Cool and grind to a fine powder.Heat oil in a pan and sauté ginger-garlic paste till it turns brown. Add boiled onion paste and cook for 10 minutes.Now add tomato puree and cook for 5 min, stirring constantly. Add poppy-sesame paste and cook for some time.Add seasoning and mix well. Now add chicken and cook till it is tender.Add kala masala and grated coconut and cook till the gravy becomes thick.To serve, place the vada in the dish and spread kombda curry on top.



Kwanti
INGREDIENTS
Boiled pulses1/4 cup bengal gram1/4 cup green peas1/4 cup black eyed beans1/4 cup chick peas2 tbsp white kidney beans2 tbsp whole green grams2 tbsp lentil with skin2 tbsp lentil without skin2 tbsp clarified butter4-5 cloves2-3 cinnamon3-4 cloves garlic2 tbsp chopped onions1/2 tsp carom seeds2-3 whole red chillies1 tomato-chopped1/2 tsp red chilli powder1/2 tsp coriander powder1/2 tsp roasted cumin powder1/2 tsp garam masala1/2 tsp turmeric powdersalt to tastemustard oil to shallow fry
METHOD
Heat mustard oil in a pan, bring to smoke point. Add red chilli, cloves, cinnamon, garlic cloves and carom seed. When it crackles add chopped onions & tomatoes and sauté for 2 minutes.Now add the boiled pulses followed by seasoning. Mix well and cook for 5 more minutes.Garnish with clarified butter and serve.


Moong Chila
INGREDIENTS
200 gm moong daal 1 tsp yellow chilli powder4-5 tbsp chick pea flourOil or ghee to shallow fry For Stuffing200 gm grated cottage cheese2 -3 chopped green chilliesA bunch of chopped coriander Salt to taste
METHOD
Wash and soak daal for 2 hrs and then grind.In a bowl, mix the moong daal, chick pea flour, salt and yellow chilli powder. In a separate bowl mix cottage cheese, coriander green chillies and salt to prepare the stuffing.Heat oil in a pan and pour a ladle full of daal mixture. Spread it evenly and cook till it turns colour.Now, spread the stuffing over it and fold. Serve with mint chutney.


Fish in Two Flavours
INGREDIENTS
Fish In Orange Flavour1 whole pomfret (or any medium sized fleshy fish)500 gm fish fillets cut in sliverscornflour to coat the fishjuice of 20 oranges1 tsp cornflour to thicken orange juiceTo Decorateseaweedcarrot juliennes seasoned in sugar, vinegar and saltFish Flavoured With Vegetables500 gm fish fillets cut in 2 inch piecescornflour to coat2 tsp chopped garlic2 tsp chopped ginger3 tsp grated carrot2 tsp chopped onion4 tbsp chopped red and yellow bell-peppers8-10 stalks of asparagussalt and pepper to taste
METHOD
Clean the pomfret and coat with cornflour. Holding the head and tail with tongs, lower fish into boiling oil and deep fry in a boat shape. Season with salt and pepper. Keep aside on the serving plate over a bed of sea weed and seasoned carrotClean the wok, add orange juice and cornflour. Add fish slivers and fry. Remove and place in the boat shaped portion of the whole fish.Flash fry all ingredients (for fish flavoured with vegetables) in hot oil. Arrange on plate around the deep fried whole fish, holding fish in orange flavour.Fish in two flavours is ready.