Indian Recipes

Dry fruit roll

2009-02-12T03:14:00.000-08:00

Ingredients

1 packet Bread
1/4 Kg Khoya
1/4 Kg Mixed Dried fruits of your choice
Oil for frying
For sugar syrup
1 cup sugar
2 cup water

Method

In a non-stick pan add khoya and cook till the colour turn golden brown.Add all the chopped dried fruit,cook for a while.When cools make it into small balls.
In a meantime mix sugar with water and make syrup.
Soak a piece of bread in water.Squeeze out excess water gently.Keep the dried fruit ball in the center of the bread and fold the bread round the khoya ball so that the slice covers the balls completely.Deep fry the balls to golden brown in colour.
Now soaked the fried balls in warm sugar syrup for 5-10 min.
Cool and cut into halve

Cantonese Chicken

2009-02-12T02:47:00.000-08:00

Ingredients

1 medium Chicken
2 onion chopped
2-4 Garlic cloves mashed
2" Ginger piece chopped
15-20 green chillies cut into round shape
1 tbsp Cornflour
2 tbsp Soya sauce
2 tbsp Viniger
1/2 tsp Ajinomoto
1/2 tsp Pepper powder
1/2 tsp Turmeric powder
Salt to taste
Oil for frying

Method

Marinate Chicken with 1 tbsp of soya sauce,turmeric powder,garlic,vinegar and salt for 1 hr.Fry chicken pieces in oil and keep aside.
Heat 2-3 tbsp oil,add garlic,green chillies,onions and fry till golden brown in colour.Add 2 cups of water.When it boils add remainng soya sauce,pepper,ajinomoto,and salt.To thicken gravy,add cornflour(mixed with 2 tbsp of water).
Then add the fried chicken pieces and simmer for few min.
Serve hot with chinese fried rice.

Cottage cheese and yoghurt mousse

2009-02-04T03:27:00.000-08:00

Ingredients

100gms Yoghurt
75 gms Cottage cheese
30 ml Fresh orange juice
8 gm Low cal sweetener
8-10 gms Agar Agar
5-8 nos Fresh strawberries

Method

Soak agar agar in warm water.
Separately, mix hung yoghurt (this must be prepared earlier), cheese, orange juice and low cal sweetener to a creamy consistency.
Now add the diluted agar agar and mix well.
Pour in small dessert mould or glass bowl and allow to set in refrigerator.
Serve with fresh strawberry crush.

Dadima's Jhinga (Prawn) pickle

2009-02-04T02:59:00.000-08:00

Ingredients

1 kg prawn
3/4 lt white viniger
15-20 garlic cloves
2 inch ginger piece
1 tsp turmeric powder
24 dry red chillies
4 tsp cumin seeds
7 tbsp oil
salt to taste

Method

Wash,shell and de-vein the prawns.Pat them dry,rub some salt and turmeric powder into the prawn and marinate for an hour.
Grind red chillies,ginger,garlic and cumin seed into thick paste by adding little vinegar.
Heat four tbsp of oil on medium flame and fry prawns till golden brown in colour.Drain and cool.
fry the spice paste with three tbsp of oil,tillthe oil begins to seperate from it.
Now add the remaining vinegar and cook on a medium flame for 15 min.
Place the prawn in a pickling jar and pour the cooled spice mix over them.
Mix well and allow to rest for a few days before eating.

Yummy Fish Fillet pickle

2009-02-01T07:04:00.000-08:00

Ingredients

1 kg Fish fillet
1 kg Onion
15 Gren chillies
200 gm Garlic
100 gm Ginger
3 tbsp Chilli powder
6 tbsp Coriander powder
1 tsp Turmeric powder
2 tbsp Pepper powder
1 tsp Fenugreek powder
1 lt vinegar
Salt to taste
2 cup oil

Method

Cut fish into cube shape.Add tumeric,chilli powder and salt and marinate for 1 hr.
Heat oil .Fry chopped onion till brown and crisp.Transfer into dry vessel.Fry ginger,garlic and green chillies and then fry fish pieces and keep aside.
To the rest of the oil add coriander powder,pepper powder and fry till crisp.
Now add the fried onion ginger garlic,chillies and mix.Add vinegar and bring to boilon a slow flame.Add fish and stir.
When it thick add fenugreek powder and keep covered.
Store in dry jars.

fettucini with broccoli and chicken

2009-02-01T06:40:00.000-08:00

Ingredients

100gms wholemealflour

50gms Bran

2 Egg

20ml olive oil

6-8 Broccoli boiled

30gms Chicken

2-3 garlic minced

1/2tsp Fresh basil

2-3gms Black pepper

1tsp Almond flakes

2 olives

1 sprig Parsley

Salt to taste

Method

Mix wholemeal flour,bran,beaten egg,a pinch of salt and 1 tsp of olive oil.Make a stiff dough,cover with a wet cloth and allow to stand for 30-45 min.

Roll the dough into a flat and thin sheet.Cut the pasta sheet into one-fourth inch ribbons.

Boil pasta for about 10 min.Strain and rinse pasta in cold water.Toss with one tsp olive oil.

Heat remaining oil,add garlic,chicken,broccili and saute for 3-4 min.Add pasta and Basil,salt and black pepper.

Garnish with Whole olive and parsley.

Serve hot

Paneer Ki Kheer

2009-01-13T04:11:00.000-08:00

Ingredients:

2 Lt. Milk,
200 gms Paneer crushed,
1/4 tin milkmaid,
1 cup broken dry fruit (Almond,Cashew and Raisins),
2 pinches kesar,
1/2cup sugar

Method:

Boil milk on medium flame and reduce to almost half.
Then add paneer into it. Add milkmaid than add half of the dry friut & kesar in it and cook for 2 min. Cool a bit .Put kheer into serving dish and add remaining dry fruit. Cool that mixture in fridge for an hour or two.
Serve for 5 persons.

Jumbo prawn tikka kebab

2009-01-13T03:47:00.000-08:00

INGREDIENTS:

16 oz. jumbo prawns
1 onion, coarsely chopped
½ cup oil
1 cup lemon juice
1 cup natural yogurt
½ cup Tikka paste or sauce

METHOD:

Combine onion, oil, lemon juice, yogurt and Tikkapaste or sauce. Add jumbo prawns and coat thoroughly. Cover and chill for 5 hours.
Preheat grill to hot. Using metal skewers, pierce centers of each piece until full.
Balance skewers on a grill pan and cook for atleast 5 minutes each side, or until juices run clean.
Serve hot with a spinach salad.

Skewered chicken with peanut sauce

2009-01-13T02:51:00.000-08:00

Ingredients

8 boneless skinless chicken breast halves, cut into cubes
1/2 cup soy sauce
1/2 cup fresh orange juice
1/4 cup lime juice
2 tablespoons crunchy peanut butter
2 tsp curry powder
2 garlic cloves
1 tsp dried red chili pepper flakes
1 tsp cumin
24 bamboo skewers
For Peanut sauce:
3/4 cup coconut milk
1/2 cup crunchy peanut butter
1/4 cup fresh lemon juice
2 tbsp soy sauce
1 tbsp brown sugar
2 garlic cloves
1 tsp grated ginger
1 tsp crushed red pepper
1/2 cup heavy cream

Method

Combine all ingredients in a shallow dish for marination.
Thread chicken through skewers and place in marinade;refrigerate for one hour or overnight for an intense flavour.
To Grill: Prepare a covered grill for direct grilling.Arrange chicken on the grill, turning several times and basting with marinade until crispy on the outside and cooked through inside.
Garnish with cilantro and serve with the peanut sauce.
For the peanut sauce: In a medium saucepan overmedium heat combine all the ingredients except for the heavy cream. Stir constantly until the sauce is as thick as the cream, about ten minutes. Transfer to a food processor and puree briefly. Add the cream and blend until smooth. Serve at room temperature or slightly warm.

Chicken and Lamb balls with pita

2009-01-12T23:27:00.000-08:00

Ingredients

1/2 kg ground chicken

1/2 kg ground lamb

1/2 tsp ginger

2 tsp garam masala

1/2 tsp garlic paste

1/2 tsp tandoori masala

Salt and Pepper to taste

Method

Combine all ingredients and form ground meat into bitesized balls and flattened it. Pan fry till done. You may not need toadd a lot of oil as the pork is already quite fatty onits own.

Fry until done and transfer to a platter.

Serve with some mini pitas( flatbread form of roti made with Yeast) and cucumber,tomato and raita.

Mixed Fruit Sizzle

2009-01-12T23:10:00.000-08:00

Ingredients

1can canned pineapples
2 apples peeled
2 bananas peeled
1 muskmelon
Any other fruit of individual choice
1/2 cup lemon marinate (use syrup of pineapple insteadof water)

Method

Cut pineapple and peeled apple into square shape. Cut banana in 1" thick slices.Cut muskmelon into 10 inch sized cubes and cut other fruits also in desired size.
Drizzle the marinate on all fruit and toss lightly. Keep aside for 10-15 minutes.
Poke each fruit one by one into skewer.
Grill skewers over a barbeque fire or in an oven.
Serve sizzling hot.

Lasan (Garlic) Ni Chutney

2009-01-12T22:54:00.000-08:00

Ingredients

20 cloves Fresh Garlic
2 teaspoons of Chillie powder (or according to taste)
1/2 teaspoon of salt (or according to taste)
2 teaspoons of vegetable oil

Method

Peel and grind the garlic until it is a paste.
Add the chillie power, salt and oil to the garlic. Mix again thoroughly.
You should have a thick, but smooth paste Enjoy the chutney in a variety of ways.
chutney should be stored in an airtight containerin the fridge or a cool, dark place. If stored in thefridge, it will last as long as it is not eaten up!
Uses: Mix a little chutney with some yogurt and use as adip.
Add a little more oil to the chutney so it is more'loose' in consistency, to marinade paneer, potatoes,mushrooms and other vegetables for a barbecue.
The chutney tastes great when eaten with hot rotis,rotlas, parantha, puris, bhakharis, naan etc etc.
The chutney can also be used in cooking, wherechillie, garlic and salt are required (just rememberto omit the chillie, salt and garlic the recipe asksfor!)

Masoor dal Kabab

2009-01-09T04:14:00.000-08:00

Ingredients 1 cup masoor dal(soaked overnight) 1 boiled potato medium size 1 onion(finely chopped,medium size)1 inch ginger(grated)1to2 green chillies finely chopped1tsp garlic finely chopped salt and red chillipowder to taste1/2 tsp roasted cumin powder1tbsp lemon juice1/4 tsp garam masala1/2 tsp chaat masala Method: coarsely grind masoor dal. Add mashed potato,onion,ginger,garlic,green chillies and other ingrediants. make kababs out of the dough and shallow fry.

No cooking yummy Kulfi

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

Ingredients

1 can condensed milk
1 can evaporated milk
1 pint heavy whipping cream

Method

Churn all the ingrediants in a food processor/ mixer for a couple minutes and fill into kulfi molds and set for a few hours.

Alternatives: Kesar Kulfi- add some kesar while churning. Mango Kulfi- Add a few tea spoons of mango pulp while churning

Pasta salad with Mayonaise dressing

2009-01-09T03:20:00.000-08:00

Ingredients

200gms Pasta (any design)
2 heapful Mayonaise
1/2 cup shreded Cabbage
1/2 cup thinly sliced carrot

Method

Cook pasta with little salt till it well done.Drain and keep aside.
Mix all the ingredients well with cooled pasta.
Garnish with coriander.

Fried Chicken with white sesame seed

2009-01-09T03:04:00.000-08:00

Ingredients

150gms Chicken
150gms cornflour
4 tsp grounded red chilli paste
50gms white sesame seed
2 tsp grounded garlic paste

Method

Marinate all the ingredients with chicken for 2 hrs.
Deep fry it hot oil.
Serve hot.

Khatti machli

2008-11-30T06:22:00.000-08:00

Ingredients

6-7 Fish pieces
10 Garlic flakes
2" pieces Ginger
1 1/2 cup Tomato puree
4 Red chillies
3 onion
1 lemon
Few curry leaves
1/2 tsp Turmeric powder
1/4 tsp Fenugreek powder
3 tbsp oil
salt to taste

Method

Grind red chilli,ginger,garlic,fried onions,fenugreek seeds to a paste.
Wash and dry the fish pieces.Apply salt and keep aside.
Heat oil and fry the fish pieces till almost done and keep aside.
Heat oil season it with curry leaves.Add the grounded paste,turmeric pwd,and salt.Keep stirring till oil floats on top.Add lemon juice,tomato puree and fried fish.
Gently stir till well cooked. Serve hot.

Aflatoon

2008-11-30T05:56:00.000-08:00

Ingredients

1 cup Amul milk powder
3 Eggs
1 cup Sugar
1 cup oil or ghee
Almonds for garnish

Method

Heat oil in a non-stick pan to a warm temprature.Add milk powder and cook till golden brown.
Add well beaten Egg and cook with constant stirring.Then add sugar and cook till the mixture leaves it sides.
Garnish it with nuts.

Spicy fried paneer in chilli sauce

2008-11-30T04:30:00.000-08:00

Ingredients125gms Paneer
1 1/2 tbsp Cornflour1 1/2 tsp Plain four 4 long slit Green chillies1 1/2 tsp Vinegar
1/4 tsp Garlic paste1/4 tsp Black pepper
1/4 tsp Ajinomoto2 tsp Soya sauce
5 tsp red chilli sauce
2 1/2 tsp Tomato sauce
1/4 tsp Sugar Salt to taste Oil for deep frying Method cut Paneer in cube shape pieces. Mix flour, cornflour and 1/2 tsp of salt with water into a thin paste.Dip paneer in the paste any deep fry it till golden brown in colour .Keep them aside Heat 2 tbsp of oil. Fry green chili and garlic. Add all the other ingredients such as salt, sugar,black pepper, ajinomoto, chili sauce, tomato sauce, soya sauce,vinegar and 2 tbsp. of water. Cook for half a minute. Add fried Paneer.Mix it well. Cook till it well done. Serve hot.

Tender Yogurt Chicken

2008-11-30T03:43:00.000-08:00

Ingredients3/4 cup yogurt 1 tbsp ginger(minced) 1 tbsp chopped cilantro 2 tsp redchilli powder 1 tsp coriander leaves (ground) 1 tsp dried mint leaves 1 tbsp fresh olive oil salt to taste 1/2 kg skinless, boneless chicken breasts, cut into 1 cubes Lime wedges for garnish Methods Marinate Chicken in yogurt, ginger, cilantro, chilli powder, coriander and mint and refrigerated 4 hours and up to overnight. Heat a non-stick pan.Add little oil and cook till the chicken turns golden brown in colour. Sprinkle with chopped cilantro and garnish with lime.This simple recipe is delicious and can served with cucumber salad.

Cheese Bread with onion and garlic flavour

2008-09-18T00:02:00.000-07:00

NGREDIENTS

1/8 cups warm water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1 cup shredded sharp Cheddar cheese

Method

Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
Enjoy hot and fresh bread.

Chicken breaded strips

2008-09-17T23:39:00.000-07:00

INGREDIENTS

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
235 ml buttermilk
4 g garlic powder
125 g all-purpose flour
120 g seasoned bread crumbs
salt to taste
5 g baking powder
oil for frying

Method

Place chicken strips into a large, resealable plastic bag.
In a small bowl, mix the egg, buttermilk and garlic powder.
Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder.
Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Cauliflower Pickle

2008-08-08T13:07:00.000-07:00

Ingredients

1 head Cauliflower
300 ml White Vinegar
100 g Sugar
40 g Salt
1 Table spoon Pickled Capers
150 g White Onions

Method

Break up cauliflower into small rosettes
Bring to boil all other ingredients
Add cauliflower, bring back to boil and remove from pot immediately as cauliflower will overcook when left in the hot pot
The pickled cauliflower can be an antipasto item or a component in a salad, served with meat dishes or is just a great tasting snack in itself.
Keeps for ages in the refrigerator provided you leave it covered with the pickling liquid.

Salmon grilled fillets

2008-08-06T21:26:00.000-07:00

Ingredients

1 2-pound wild salmon fillet
2 tablespoons olive oil
3 cloves garlic, crushed
Juice of one lemon
1 teaspoon Worcestershire sauce
1/4 cup soy sauce
Mrs. Dash or lemon pepper seasoning

Method

Preheat barbecue grill.
Rinse salmon fillet and pat dry with paper towel.
Cut a piece of foil 4 inches longer than the length of the salmon. Brush it with olive oil.
Lay fillet, skin-side down, on foil. Curl edges of foil up around salmon to prevent juices from running out, leaving the top uncovered.
Spread garlic evenly across salmon.
Combine lemon juice, Worcestershire sauce, and soy sauce, and pour over fillet.
Sprinkle liberally with seasoning.
Place salmon fillet on foil about 6 inches from coals or gas flame. Indirect heat is best.
Cover grill. Cook 15 minutes. Do not turn.
Check salmon.
Salmon is done when flesh has turned paler pink and flakes with a fork.
Do not overcook.

Spinach Cheese Oven Omelet

2008-07-16T05:46:00.000-07:00

Ingredients

100 gms Chopped Spinach
6 slices cheese
8 eggs, beaten
1 cup milk
½ teaspoon salt
¼ teaspoon pepper

Method

Arrange cheese slices to cover bottom of a buttered 9" pie pan.
Beat together eggs, milk, salt,and pepper with a fork.
Add Chopped Spinach and mix. Pour over cheese.
Bake, uncovered, at 350º for 40 minutes. Let stand 5 minutes before cutting.
Serves 3 or 4

Fresh Cranberry Salad

2008-07-16T05:30:00.000-07:00

Ingredients

1 package (12 oz.) fresh cranberries
1 ½ cups sugar
3 cups boiling water
3 packages (3 oz. each) orange jello
2 cans mandarin oranges, drained and cut in
small pieces
1 cup chopped walnuts or pecans
1 can crushed pineapple, undrained
Topping
1 cup frozen or fresh cranberries, roughly chopped
Fresh mint leaves

Method

Grind cranberries in food grinder, stir in the sugar to blend. Set aside.
Dissolve gelatin in water; cool until mixture begins to thicken.
Add to cranberry mixture. Add oranges, nuts, and pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight.
Unmold and serve with toppings of roughly chopped cranberries and fresh mint leaves.

Sweet Potato Casserole

2008-07-16T05:00:00.000-07:00

Ingredients

3 cups canned sweet potatoes
½ cup milk
2 eggs
½ cup butter
½ cup sugar
Topping:
1 cup brown sugar
½ cup flour
1/3 cup butter
1 cup pecans

Method

Mix topping ingredients in a small bowl; set aside.
Mix all other ingredients with blender (or with hand mixer on high) until smooth.
Spread in greased 9 x 13 baking dish.
Bake at 350º for 35 minutes. Remove and stir.
Then sprinkle topping over and bake for an additional 10 minutes.

Cheddar Cheese Soup

2008-07-16T04:51:00.000-07:00

Ingredients

1 large onion
1 cup chopped celery
¼ cup butter or margarine
¼ cup all purpose flour
¾ teaspoon dry mustard
2 teaspoons Worcestershire sauce
2 cups chicken broth
2 medium carrots, chopped (1 cup)
2 large potatoes, pared & cubed (3 c.)
3 cups milk
3 cups shredded sharp cheddar cheese
(12 ounces)
¼ teaspoon pepper
salt (optional)

Methods

Sauté onion and celery in butter in kettle 3 minutes or until soft.
Stir in flour, mustard and Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly.
Stir in broth, carrots, and potatoes.
Bring to boiling. Lower heat; cover; simmer, stirring occasionally,25 minutes or until potatoes and carrots are tender.
Add milk. Cook over medium heat until ALMOST boiling; do not boil.
Reduce heat to low; stir in cheese until melted. Add pepper and salt, if you wish.
Ladle into soup tureen or heated soup bowls. Garnish with extra cheese.

Cheese Garlic Biscuits

2008-07-16T04:28:00.000-07:00

Ingredients

2 cups Bisquick
2/3 cup milk
½ cup shredded cheddar cheese
¼ cup margarine
¼ teaspoon garlic powder
1/8 teaspoon dried parsley flakes

Method

Heat oven to 450º.
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously
for 30 seconds.
Drop by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes until golden brown.
Combine margarine, and garlic powder.
Brush over warm biscuits before removing from baking sheet.
Serve warm. Makes 10-12 biscuits

Chewy Bread Sticks

2008-07-16T04:11:00.000-07:00

Ingredients

1 package yeast
1 ½ cups warm water
1 tablespoon honey
5 - 5 ½ cups flour
salt, parmesan cheese, garlic powder or garlic
salt

Method

Dissolve yeast in warm water; add honey. Add flour gradually; mix together and knead 10
minutes.
Heat oven to 200º, then turn off. Let dough rise in oven.
Cut into 32 pieces and roll into 10 inch ropes. Put on greased cookie sheets, eight to a sheet. Let rise 15 minutes.
Brush with butter, sprinkle with salt or other seasonings (Our favorites are listed above. You could also try onion salt, Italian seasonings, sesame or poppy seeds.)
Bake at 400º for 8-12 minutes. Watch for browning on the bottoms

Blueberry Pancakes

2008-07-16T03:57:00.001-07:00

Ingredients

2 ½ cups flour
5 teaspoons baking powder
6 tablespoons sugar
1 ½ teaspoons salt
2 eggs
1 ½ cups milk
6 tablespoons oil
1 cup washed blueberries

Method

Stir all ingredients together and fry on a hot griddle

Donut balls

2008-07-13T05:14:00.000-07:00

Ingredients

3 eggs, beaten
1 cup sugar
2 cups milk
2 tablespoons oil
dash of nutmeg
4 cups flour with
2 tablespoons baking powder,sifted together

Method

Mix ingredients together well. drop by spoonfuls into hot oil.

White bread

2008-07-13T05:01:00.000-07:00

Ingredients

2 cups milk
3 tablespoons shortening
4 teaspoons salt
2 tablespoons sugar
3 cups water
flour
2 packages yeast
½ cup warm water
1 teaspoon sugar

Method

Scald milk and pour over shortening, salt, and 2 tsp sugar.
Add 3 cups water to make mixture lukewarm.
Beat in flour to make a thick sponge. Add yeast dissolved in ½ cup warm water
and 1 tsp. sugar. Mix well.
rest until sponge mixture becomes bubbly, about 20 minutes.
Add flour and knead until dough is no longer sticky and is firm. (Mom didn't give the amount
of flour.)
Let mixture rest and knead down 2 or 3 times at 20 minute intervals.
Turn into large greased container. Let raise in warm place until double in size. Knead down again.
Divide the dough into 5 equal parts, form into loaves and put into greased bread pans.Let raise until double in size.
Bake at 375º for 20 minutes, then turn heat to 350º and bake 25 minutes longer.

Buns

2008-07-13T04:46:00.000-07:00

Ingredients

2 cup milk + 2 cup water
2 packages yeast
1 teaspoon sugar
1 cup white sugar
2 tablespoons salt
½ cup oil
5 cups flour
1 or 2 eggs can be added
6 cups flour

Method

2 cups milk and 2 cups water warmed to luke warm. Dissolve yeast in small amount of warm water and 1 tsp. sugar. Add yeast to milk mixture.
Also add 1 cup white sugar, salt, and oil. Gradually add 5 cups flour, mixing well. Let mixture raise until bubbly. (1 or 2 eggs can be added now.)
Add 6 more cups flour. Mix well and knead. Let raise until doubled.
Punch down dough and let raise again. Buns can then be formed and placed on cookie sheets. When doubled in size they should be baked in a 350º to 375º oven for 15-17 minutes.

Herb Stuffed Chicken

2008-07-13T04:18:00.000-07:00

INGREDIENTS

4 de-boned chicken legs with skin
2 tbsp lime juice
2 tsp chopped garlic
1 tbsp chopped spring onion
salt and pepper
50 gm butter pared rind and juice 2 limes
125 ml chicken stock
1 ½ tsp corn flour
1 tbsp water
1 tbsp chopped garden herbs
½ tsp sugar
¼ tsp mild chilli powder
1 tbsp melted butter

METHOD

Place chicken skin-side down on a board. Sprinkle on 2 tbsp limejuice, garlic, spring onion and seasoning.
Heat butter in a pan, add chicken to pan with rind and juice of 2 limes. Season. Sauté until cooked.
Strain juices from pan. Add stock, return to the flame and thicken with corn flour.
Season and add herbs. Sprinkle remaining ingredients over chicken and grill until crisp.
Serve hot with the gravy.

Chicken Cafreal

2008-07-13T04:09:00.000-07:00

INGREDIENTS

2 pieces chicken
1 cup water
½ tsp salt
2 tbsp chopped coriander
1 piece cinnamon
6 cloves
1 small piece ginger
5 green chillies
6 pieces garlic
½ tsp cumin seeds
2 pieces cardamom
4 tsp vinegar
4 tbsp oil 10 onion rings

METHOD

Add salt to chicken and cook in water on full flame for 3 minutes.
Grind coriander, cinnamon, cloves, ginger, green chillies, garlic, cumin seeds, cardamom, vinegar and white rum to a paste.
Add paste, two tbsp oil and onion rings to the cooking chicken and reduce flame to low.
After ten minutes add two more tbsp oil and white rum. simmer on fire till all the water evaporates and the chicken readies.
Serve hot with salad and chips.

Rawa Upma (Savory Semolina)

2008-07-12T00:55:00.000-07:00

INGREDIENTS

250 gm semolina
650 ml water
75 gm ghee
05 gm mustard seeds
02 gm black gram dal
02 gm bengal gram dal
100 gm onions
05 gm green chillies
25 gm cashew nuts
02 gm curry leaves
salt

METHOD

Boil water. Slice onions and cut the chillies lengthwise.
Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden.
Add onions, curry leaves, cashew nuts and green chillies. When the onions are translucent add semolina and sauté.
Add the boiling water and stir rapidly with the salt.
When the moisture is absorbed, the upma is cooked.

Rassam (Spicy Soup)

2008-07-11T21:53:00.000-07:00

INGREDIENTS

100 gm toor dal
100 gm tomatoes
500 ml water
25 gm tamarind
Rassam Powder
10 gm peppercorns
10 gm cumin seeds
10 gm coriander seeds
03 gm red chillies
Tempering
30 ml oil
03 gm mustard seeds
02 gm curry leaves
03 garlic cloves
10 gm sprigs of coriander leaves
salt

METHOD

Crush garlic and chop tomatoes.
Soak the tamarind and extract the pulp.
Roast the ingredients for the powder and grind until fine.
Boil the dal with tomatoes till the lentils are mashed and set aside.
Heat oil and add mustard seeds, leave until it crackles.
Add the crushed garlic, curry leaves and the coriander leaves.
Mix the dal and water to get the required rassam consistency.
Mix in the tamarind pulp. Add the rassam powder.
Boil for 5 minutes on a low flame.

Masala Rava Idli

2008-07-11T21:23:00.000-07:00

INGREDIENTS

3 cup semolina
2 tbsp oil
2 dry red peppers-broken into pieces
6-7 curry leaves
1 tsp mustard seeds-for seasoning
salt to taste
1 cup sour yogurt
1 tsp eno’s fruit salt

METHOD

Heat the oil and add the peppers, curry leaves, mustard seeds and when they splutter, add the semolina and sauté over low heat, till an aroma emanates.
Take it off the heat and let it cool.
When cool, mix the semolina and yogurt to a smooth batter add the salt. Keep aside in a warm place for about an hour.
Add the eno’s and steam immediately in an idli steamer for 6-9 minutes (cocktail sized) and 15-20 minutes if the bigger size.
You will have to judge the time after trying a few first.

Fish Pakoras

2008-07-11T21:14:00.000-07:00

INGREDIENTS

500 gm fish-filleted and cut into desired sized pieces
For the batter
200 gm gram flour
water
5 gm red chilli powder
5 gm turmeric
3 gm crushed cumin
salt
2 gm soda bi-carb
oil for deep frying
chaat masala

METHOD

Make a thick batter with water, flour, red chilli powder, cumin, turmeric, salt and soda bi-carb.
Coat each slice with the batter and deep fry.
Sprinkle with chaat masala and serve with ketchup or chutney

Coconut Pancakes

2008-07-11T21:11:00.000-07:00

INGREDIENTS

1/2 cup maida
1 egg
1/4 cup milk
water as required
1/4 tsp salt
1 tsp oil
oil for cooking the pancakes
Filling
cup grated coconut
1 cup broken up jaggery
1 tsp crushed cardamom seeds

METHOD

Mix flour, salt, egg, oil and enough milk to form a thin paste, of pouring consistency. Let it rest for 15 minutes.
Put a heavy- based frying pan over high heat and add one tbsp of oil.
Lower the heat, turn the oil around in the pan, and drain off excess oil, leaving the pan only brushed with oil.
Increase the heat again, and pour batter and swirl the pan around immediately to coat the bottom.
Lower the heat, cook on one side till a light brown, then turn over and brown the other side and keep aside.
For the filling, dissolve the jaggery in a little water over low heat.
When melted add the coconut and cardamom and cook till excess water dries out .
Place a little filling on one side of a pancake, and roll tightly. Serve hot or cold.

Chicken Balls

2008-07-10T23:41:00.000-07:00

INGREDIENTS

250 gm chicken-boneless, minced fine
1 tbsp hung yogurt
1/2 tsp ghee
salt to taste
1/8 tsp black pepper powder
1 tsp garlic-chopped
1 tsp ginger-chopped
ghee to pan fry

METHOD

Grind chicken, salt, black pepper, garlic and ginger, to a slightly grainy consistency.
Add to it the yogurt and 1/2 tsp ghee, mix well and form into small rounds.
Heat the ghee (a layer of it in the pan) and put the chicken balls into it.
Turn all around over high heat, till they look a little opaque, Cover and cook till cooked through (about 10 minutes or so), stirring off and on.
If you want to freeze them, brown them over high heat till a light brown, cool and freeze. Complete the cooking after thawing them, whenever needed.

Chicken Patties (Murgh Patties)

2008-07-10T23:30:00.000-07:00

INGREDIENTS

3 cups refined flour
1 tsp salt
2 cups unsalted butter
1 cup iced water
1 kg chicken-boneless, chopped fine
1 cup onions-chopped fine
2 tbsp butter
1 tsp salt
1 tsp Black pepper powder
egg yolk-mixed with 2 tbsp milk for brushing

METHOD

Mix maida, salt and 1 cup butter into a crumbly consistency. Add some of the water and continue to mix into a crumbly mixture.
Add some more water till no dry particles remain. Cover in plastic wrap and refrigerate for 1 hour or so.
Beat the butter into a 6” square between two sheets of plastic.
Roll the dough into a rectangle 12”x 26”.
Place butter in center and fold first one end over, then the other.
Press edges to seal and refrigerate for 15 minutes.
Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill.
And repeat twice more before using as required.
Heat butter and add onions when butter melts.
Sauté till onions are a little soft.
Add chicken, salt and pepper and stir-fry till chicken is tender.
Roll dough 1” thick, cut into rectangles.
Wet edges, place chicken mixture in one half and fold over.
Press to seal.
Brush top with egg yolk mixture and bake in a hot oven 425 F-200C for 15 to 20 minutes.

Carrot Mousse

2008-07-10T06:55:00.000-07:00

INGREDIENTS

300 gm peeled sliced carrots
1 tbsp oil
200 ml vegetable stock
salt and pepper
grated nutmeg
2 eggs
50 ml cream
Orange sauce
200 ml of orange juice
½ tsp dried mint salt and pepper
1 tbsp shredded spring onions

METHOD

Soften carrots in oil. Pour in stock, seasoning and spice.
Cook until soft and blend. Pour in Cream and eggs.
Spoon mousse into small pieces of plastic wrap.
Poach in boiling water for about 15 minutes. Drain and unwrap.
Serve with orange Sauce.
To prepare the sauce, reduce orange juice by half over a moderate flame. Add mint and
seasoning. Serve with mousse, garnished with spring onions.

Fish patties

2008-07-10T06:46:00.000-07:00

INGREDIENTS

½ kg white fish- cut into 2" cubes
1" piece coal
1 "paan" leaf
1 tbsp oil
1 tbsp melted butter
salt and pepper
1 tbsp butter
3 tbsp spring onions-finely chopped
3 tbsp cream
750 gm potatoes-mashed
2 tbsp chopped parsley
grated nutmeg
2 tbsp seasoned flour
Oil for frying

METHOD

Place fish in a bowl. Heat coal over a flame until it glows.
Push a beetle nut leaf (paan leaf) into the centre of the bowl of the fish.
Using tongs, put the glowing coal onto the leaf.
Heat 1 tbsp oil. Pour over the coal. Cover the bowl with foil. Set aside for ½ hour.
Arrange fish on a grill pan. Brush with butter and grill until fish flakes easily.
Flake fish with a fork.
Cook butter, spring onion and cream together for a minute. Add potatoes, parsley, nutmeg, fish and seasoning. Chill well.
Mould mixtures into small patties.
Coat with flour.
Shallow fry in hot oil for about 3 minutes on each side.
Drain and serve immediately.

Banana Tea Bread

2008-07-10T06:42:00.000-07:00

INGREDIENTS

250 gm over ripe bananas
250 gm castor sugar
2 eggs
1 ¼ tsp bicarbonate of soda
100 ml milk
60 ml oil
125 gm flour
125 gm whole wheat flour
1 tsp cinnamon powder
½ tsp ginger powder
1 tsp vanilla essence

METHOD

Puree the bananas and sugar together until smooth.
Stir in remaining ingredients. Beat well for 1 minute
Turn into a ½ kg loaf tin, which should be lightly oiled and lined with butter paper.
Bake at 180 degrees centigrade for 20 minutes or until golden in colour and firm to touch
Cool for 5 minutes before turning onto wire rack

Apple Pancakes

2008-07-10T06:23:00.000-07:00

INGREDIENTS

100 gm flour
2 eggs
250 ml milk
1 tsp oil
Filling
750 gm apples- peeled, cored and roughly chopped
1 tsp butter grated rind
1 lemon
25 gm chopped candied peel
25 gm raisins
2-3 tsp sugar
Meringue
3 egg whites
150 gm castor sugar

METHOD

To prepare crepes, add liquid ingredients to the flour and form a smooth batter.
Leave the batter for 15 minutes before preparing pancakes in an oiled pan.
Soften apples in butter over a gentle flame with lemon rind. Add remaining ingredients.
Use to fill the pancakes, then roll and arrange in a buttered ovenproof dish.
Whip egg whites until stiff, gradually whisking in the castor sugar.
Spoon or pipe over pancakes.
Brown in a hot oven before serving.

Macaroni Italian Style

2008-07-10T06:13:00.000-07:00

INGREDIENTS

1/2 packet macaroni (100 gm)
4 cups water
1 tsp salt
1 tbsp oil
1/4 cup butter
1 1/4 cup tomato puree
1 capsicum-chopped fine
1 large onion-chopped fine
3/4 cup grated cheese
1/4 tsp powdered black pepper
2 tsp salt
1 tsp ajwain
1/2 cup cream cheese for garnishing

METHOD

Cook the macaroni in four cups water to which is added 1 tsp salt and 1 tbsp oil. Drain out the macaroni in a colander and return to the pan.
Mix the macaroni with the butter, tomato puree, capsicum, onion, 1/2 cup of the cheese, black pepper, salt, cream and ajwain and arrange onto the oven-proof serving dish.
Sprinkle the rest of the cheese over it, and bake in the pre-heated oven for about half an hour. Serve hot.

Egg Fried Rice

2008-07-10T05:57:00.000-07:00

INGREDIENTS

2 eggs
¼ tsp salt beat together the salt and eggs
1 coarsely chopped onion
2 tbsp oil
2 cloves garlic-finely chopped
1/4 tsp ajino moto-optional
1 tbsp celery-finely chopped
1 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
2 tbsp oil
1 cup rice

METHOD

Boil the rice, rinse under cold water till cool, and work 1 tbsp oil into it. Leave it to drain.
Heat 1 tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.
Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, Soya sauce, chilli sauce, vinegar and celery and mix together continuing to stir-fry over high heat.
Serve hot, garnished with the scrambled egg.
For vegetable fried rice, omit egg and add mixed cooked vegetables after the onions are transparent.

Daal Makhani

2008-07-10T03:02:00.000-07:00

INGREDIENTS

1 cup dhuli urad ki daal (husked black gram)
2 tbsp ghee
1/2 tsp cumin seeds
1/8 tsp asafoetida
1 tbsp ginger-shredded thinly
1 tsp green chillies- shredded thinly or to taste
1/2 tsp turmeric
1 tsp salt or to taste
1/2 tsp chilli powder fried,
browned onions for garnish

METHOD

Wash the daal till the water runs clear and then soak in 2 cups of hot water for 2 hours.
Heat the ghee, and add cumin and asafoetida.
Add ginger and green chillies, sauté a little and add the daal.
Turn around to mix well, and add the turmeric, salt and chilli powder.
Add 2 cups hot water, bring to a boil and lower the heat, cook covered for about 10 minutes. Serve hot garnished with the fried onions.

Crispy Fried Vegetables

2008-07-10T02:46:00.000-07:00

INGREDIENTS

1 cup vegetables - cut thinly
2 tbsp maida
4 tbsp samolina
1 tsp salt or to taste
½ tsp chilli powder or to taste
½ tsp ginger-garlic paste
water, as required
oil to deep fry

METHOD

Wipe the vegetables dry with a cloth.
Mix the samolina, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line.
Dust the vegetables lightly, with maida, shaking off any excess.
Heat the oil, dip vegetables into the batter and place into the hot oil.
Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.
Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.

Channa Pindi (Chickpea Curry)

2008-07-09T06:15:00.001-07:00

INGREDIENTS

250 gm chickpeas
5 tea bags
75 ml oil
3 gm cardamom
100 gm onions
50 gm ginger garlic paste
100 gm tomatoes
20 gm crushed cumin powder
20 gm coriander powder
15 gm chilli powder
50 gm channa masala
05 gm garam masala
10 gm coriander leaves
10 ml lemon juice
10 gm chaat masala
salt

METHOD

Soak the chickpeas overnight and boil them with the tea bags.
Chop the onions and the coriander leaves. Puree the tomatoes.
Heat oil, add cardamoms, mix in the onions and sauté until golden.
Add ginger and garlic. Sauté for about 2 minutes.
Mix in the tomatoes and continuing sautéing. A
dd all the powders and the salt.
Cook the mixture for another 5 minutes, stirring constantly.
Add the chickpeas and boil, mashing a few grains with the spoon.
Mix in the rest of the ingredients and simmer for 10 minutes.
Serve garnished with coriander leaves.

Chettinad Egg Curry

2008-07-09T06:00:00.000-07:00

INGREDIENTS

6 eggs – hardboiled
3 tsp coriander powder
1 ½ tsp chilli powder
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp turmeric
½ ginger,
2 tsp garlic paste
2 tbsp oil,
½ tsp fenugreek seeds
½ tsp fennel seeds
a 2” cinnamon stick
3 onions – ground
250 gm tomatoes – peeled,seeded & ground
250 ml water
350 ml coconut milk
1 tbsp limejuice
chopped coriander

METHOD

Peel hard boiled eggs .
For the spice paste, grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.
Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.
Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.
After 3 minutes, pour in water and simmer for 15 minutes.
Pour in coconut milk. Reheat.
Sharpen with limejuice.
Add eggs and serve

Aloo Paratha (Potato Stuffed Roti)

2008-07-09T05:51:00.000-07:00

INGREDIENTS

250 gm whole wheat flour
salt
water
50 ml oil

Filling
500 gm potatoes
20 gm coriander leaves
20 gm ginger garlic paste
75 gm onions
05 gm green chillies
05 gm turmeric
05 gm chilli powder
salt
10 ml lime juice
oil for frying

METHOD

Make a soft dough with the specified ingredients.
Divide the dough into balls, as per the required size.
Chop the onions, green chillies and the coriander leaves.
Boil the potatoes; remove the skin and mash. Add the rest of the ingredients and mix well. Take each portion of the dough, flatten it on palm. Stuff the filling in the dough and roll into balls.
With a rolling pin, flatten the balls into 1/2" thick round parathas.
Grease a pan with a little oil and heat on a medium flame.
Cook the parathas until both sides are golden and cooked through.

Dal radish

2008-07-09T03:58:00.000-07:00

Ingredients
1 cup toovar dal (soaked in water for one hour)
2 radishes
1 large tomato
1 large onion
1 tbsps. sambhar powder
1 tsp. jaggery
2 tbsps. finely grated coconut
A little mustard
2 sprigs of curry leaves
6 whole cashewnuts
2 tbsps. oil
Salt to taste.

Method

Scrape and cut radish into round pieces.
Heat oil in a kadai. Put in the mustard. When it splutters add chopped onion. Fry till golden brown.
Mix chopped tomato, curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes.
Add drained toovar dal and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked.
Serve hot with rice

Vegetable Jalfrasie

2008-07-09T03:41:00.000-07:00

Ingredients

Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
White vinegar 2 tbsp.
Tomato puree 2 tbsp.

Method

Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.
Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper.

Matar Paneer

2008-07-09T02:51:00.000-07:00

Ingredients

6 paneer chunks about 1- inch each
1/4 cup oil
1 medium onion, chopped fine
1 tablespoon garlic/ginger paste,
1 large tomato, chopped
Dry Masala:
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 cup water
3 cups fresh shelled green peas
1 tablespoon cashew nuts, ground to a paste with a bit of water
Salt and
freshly ground pepper to taste

Method

Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden. Remove with slotted spoon and set aside to drain on a paper towel.
In the remaining oil sauté the chopped onion until it begins to turn brown. Do not scorch. Add the garlic/ginger paste and cook for 2 minutes.
Add the chopped tomato and cook for 5 minutes to achieve a thick gravy.
Add the dry masala and cook for 3 minutes more.
(NOTE: If the sauce is lumpy at this stage, puree it in a blender and continue.) Add 1/4 cup water,then stir in the peas.
Add the paneer cubes and cook for 2 minutes.
Stir in the cashew paste, add salt, pepper.
Serve hot.

Rabdi

2008-07-09T02:46:00.000-07:00

Ingredients

Whole Wheat/Plain Wheat flour -- 1 cup
Sugar -- 6-7 tbsp
Milk -- 4 cups
Ghee/Unsalted Butter -- 4 tbsp
Chopped Almonds -- 1 tbsp or to taste
Chopped Pistachio nuts -- 1 tbsp or to taste
Raisins -- 1 tbsp or to taste

Method

Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.
Now add wheat flour to this
Stir till the flour is very very light brown in color. ( At this point of time you can smell the aroma around!)
Add milk to wheat flour
Add sugar to mixture
Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick)
Add Almonds, Pistachio, Saffron (extremely good for winter)

Onion Rice

2008-07-09T02:15:00.000-07:00

Ingredients

1 cup rice.
1 medium sized onion.
1/2 cup green peas.
3 minced green chillies.
little garlic.
Mustard and cumin seeds for seasoning.
cut coriander leaves.
salt to taste.

Method

Cut onions into thin long slices.
Boil the rice separately.
Heat oil in a pan and season with mustard and cumin seeds.
Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry.
Add the boiled rice and coriander leaves into the mixture and mix well.

Garam Masala Powder

2008-07-09T01:20:00.000-07:00

Ingredients

4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)

Method

Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this by using the above ingredients in the same ratio

Rasam Powder

2008-07-09T01:18:00.000-07:00

Ingredients

1 tbsp toor dal
5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee(clarified butter) for roasting

Method

Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this by using the above ingredients in the same ratio

Home-made Paneer

2008-07-09T01:14:00.000-07:00

Ingredients

5 cups of whole milk
2 tsps vinegar

Method

Boil the milk in a open pan.
When it's boiling, add the vinegar and wait for the milk to curdle completely.
Take it off the fire and let it sit for 10 minutes.
Pour it onto a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer,shape it into a large rectangular block,transfer it into another piece of paper/cloth, wrap it properly and refrigerate it overnight.
Cut into cubes and deep fry in hot oil.
Drain and store in the frezer.

Bhaingan Bhartha

2008-07-09T01:08:00.000-07:00

Ingredients

1 large eggplant
1 medium o nion, finely chopped
1/2 cup chopped coriander leaves
2 tomatoes, chopped finely
4 green chillies, chopped finely
1 cup cooked green peas
1 1/2 tsp dhania-jeera ( cumin -corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor(mango powder)
Salt to taste
1 tsp sugar
3 tbsp cooking oil

Method

Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
This will take around 30-45 minutes at 400 deg F.Take it out of the oven and peel it.
Mash the baigan and add the salt to it.
Heat the remaining oil and add the chopped onion.Fry till the onions turns translucent.
Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
Now add all the spices and the sugar and fry for a minute.
Add the baigan and mix well.
Now add the peas and fry for a couple of minutes.
Add the chopped coriander leaves and some water to get a thick consistency.Mix well.
Heat through.
Serve when hot with plain rice/paratha.

Stuffed Bhindi

2008-07-09T01:00:00.000-07:00

Ingredients

1 lb Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice
For stuffing:
1 1/2 tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste

Method

Make one slit on each bhendi and set side.
Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute.
Stuff each bhendi with this masala and keep the remaining aside.
Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
When the onions start browning, add the remaining masala and the bhendi pieces.
Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
Keep turning occassionally.
When the bhendi is done, take off the stovetop and sprinkle the lemon juice.Mix well.
Serve hot with chapati/rice and dal.

Vegetable Pulao

2008-07-08T22:37:00.000-07:00

Ingredients

3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method

Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.Keep aside.
Fry the onions in a the ghee or melted butter.Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
Serve with Raita

Gobi Manchurian (Cauliflower)

2008-07-08T22:04:00.000-07:00

Ingredients

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white,ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method

In a large bowl,combine the chapati atta , rice flour,1/2 cup cornflour,baking powder, salt, soy sauce,1 tablespoon garlic/ginger paste, 1 tsp chilli powder,turmeric powder and 1 tablespoon green chilli paste.
Mix well with water, till you get the consistency of thin batter.
Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste.
The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.
Now add the chopped garlic and green chilli paste and fry for a minute.
Add the soy souce and stir for a minute.
Bring down the heat and then add the cornflour-water paste and the red coloring.
The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough,add the chopped corainder leaves and stir for 20 seconds.
The leaves should not lose thier color.
Take this mixture from the heat and pour it onto the fried caulilower.
Serve hot

Mango Pachadi

2008-07-08T21:52:00.000-07:00

Ingredients

1 large raw mango
1/2 cup coconut gratings, fresh
8 gren chillies, minced
A pinch of hing (asoefetida) dissolved in 2-3 tsp water
4 tsps salad oil
1/2 tsp red chilli powder
Salt to taste
For seasoning:
1/2 tsp mustard seeds
1 sprig curry leaves
1-2 tsp oil for seasoning

Method

Grate the mango and set aside.
Crush together the coconut, green chillies and salt.
Make the dressing by combining the green chillies, salt, red chilli powder, salad oil and coconut.
Mix the dressing with the grated mango.
Season with mustard and curry leaves.

Lime pickle

2008-07-08T04:49:00.000-07:00

Ingredients

Fresh lime(large size, thin skin, ripe) - 6
Chilli powder 4 tbsp
Asafoetida 1/2 tbsp
Sesame oil 1 cup
Mustard seed
Fenugreek seed
Salt 4 tbsp

Method

Cut lime into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well.
Next day add 1/4 cup of sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add this to the poickle and mix.
Store in refrigerator.

Tomato Pickle

2008-07-08T04:42:00.000-07:00

Ingredients:

Tomatoes - 10, ensure they are dry after washing
Tamarind paste - 1 to 2 tsp, i used store-bought or 2 tbsp thick pulp
Chilli powder - 2 tbsp
Salt, to taste
Fenugreek (methi) powder - a couple pinches
Nallennai (Gingelly) oil - 2 to 3 tbsp
Seasoning:
Nallennai (Gingelly) oil - 1 tbsp
Curry leaves - some
Garlic - 5 to 6 cloves, chopped
Asafoetida - couple pinches

Method

Chop tomatoes. Heat oil in a big pan and add tomatoes, red chilli powder, salt and tamarind pulp. Cover and cook on high heat till tomatoes turn mushy. Reduce heat to medium and allow to cook till paste like. Add the methi powder now.

In another pan, heat the oil for seasoning and add all the ingredients and fry till golden. Add this to the pickle and stir well. Simmer for 10 minutes more (uncovered). Cool and bottle.

Vegetable Pie

2008-07-08T03:28:00.000-07:00

Ingredients

2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method

Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

Avial (Mixed Vegetables With Sauce)

2008-07-07T19:33:00.000-07:00

Ingredients

Cubed White Squash (pumpkin) -- 1 cup
Chopped French Beans,
Cauliflower,
Drumstick*,
Bell Pepper,
Potato -- 3 cups
(mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves -- 4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Dried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida -- a pinch or two
Salt to taste

Method

In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is any water left in the pot, do not discard it).
In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of water until well mixed.
Pour this mixture into the pot containing the vegetables and keep it on medium heat.
Add the green chilies sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot). Remove
from heat and keep aside.
In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute.
Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add
asafoetida.
Immediately add the vegetables and sauce from the pot. Cook for a minute or two.Remove from heat.
Goes well with plain white rice, pita, paratha, puri.
Note
*If drumstick is not available, you can add some other vegetable. Eggplant, however, is
not advised because it becomes bitter when boiled in water.

Apple, Banana & Carrot Halwa (ABC Halwa)

2008-07-07T19:28:00.000-07:00

Ingredients

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method

Grind carrot & milk.
Mash apple and banana.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

Vegetable cutlet

2008-07-07T19:21:00.000-07:00

Ingredients

1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.
To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)
Bread crumbs

Method

Finely cut all the above said vegetables.
Wash & Pressure-cook with little bit of water, turmeric powder & salt.
Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
Heat one tablespoon of oil.
Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the bread crumbs and spread them in the plate or paper to dry.
Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

Bread Besan Bajji

2008-07-06T22:26:00.000-07:00

Ingredients

4 Slices of bread
1 cup of gram dal powder(besan pwd)
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.
Cooking soda a pinch

Method

If you prefer onions you can put 1/2 onion cut into small pieces.
Make the paste of gram dal powder by adding some water and mix salt,chilli, corriander powder,soda and some corriander leaves for taste.
Cut the bread in triangle shape and dip them in paste and deep fry them in the oil till golden brown.
Serve them with some hot sauce or ketchep.

Spicy stuffed brinjal

2008-07-06T22:16:00.000-07:00

Ingredients

1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera

Method

Take all the ingredients grind it at once in mixer, do not add water.
Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
Fry the mixture properly. Take of the pan from stove and let it cool.
Take the brinjal slit it in 4, fill the mixture in the brinjal.
Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it.
Add little water to the brinjal. Put small piece of jaggery to taste if required.
Let it cook for 15-20 minutes.
Your tikha brinjal masala is ready

Potato Cake

2008-07-06T22:09:00.000-07:00

Ingredients

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method

The potatoes will turn out best if boiled and refrigerated overnight before using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
Deseed capsicum and slice into thin rounds
Heat a thick nonstick pan about 5" diameter.
Meanwhile mix cheese, milk, crumbs, flour and chilli.
If mixture feels thin, add some more bread crumbs.
Add salt to taste. Apply 1 tsp. on bottom of pan.
Arrange potatoes to cover the pan. Top with capsicum.
Pour the mixture all over evenly. Level to cover all the potatoes.
Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp

Baked Bread Rolls

2008-07-06T21:48:00.000-07:00

Ingredients

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method

Roll the bread flat with the help of a rolling pin.
Mix the salt, chilli, garlic in the butter.
Apply on all slices generously.
Roll one slice tightly from end to end.
Brush all over with a bit of butter.
Coat the roll with grated cheese by rolling in it.
Repeat for all slices. Cover rolls with a moist cloth.
Place in the refrigerator for 30 minutes.
Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
Serve hot with ketchup.
Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.Remove toothpicks before baking.

Spicy Roti

2008-07-04T22:22:00.000-07:00

Ingredients

1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
44
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

METHOD

Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
Break off bits and make small potato sized balls. Roll to 3-4 mm thickness.
Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult.
Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

Butter Naan

2008-07-04T22:05:00.000-07:00

Ingredients

3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading.

METHOD

Sieve together dry ingredients into a large rimmed plate.
Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth.
Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle.
Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).
Serve hot with a blob of butter on it.

Tandoori Roti (without Tandoor)

2008-07-04T21:58:00.000-07:00

Ingredients

2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste

Method

Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
Serve hot with desired vegetables

Bhel

2008-07-04T21:52:00.000-07:00

Ingredients

1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled p eeled potato
1/2 tbsp coriander leaves
1/2 cup fine sev
1/4 cup parboiled moong sprouts -- optional
1 tsp roasted peanuts -- optional
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice
10-12 puries (used for bhel or panipuri optional) crushed

Method

Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix well.
Sprinkle a few drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.
Serve immediately.

Poha

2008-07-04T21:41:00.000-07:00

Ingredients

1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.

Method

Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
After 15 minutes loosen the poha gently, and break lumps with fingers.
In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for 2-3 minutes.
Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.
Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and coconut.
Serve hot with freshly brewed coffee.

Pav Bhaji

2008-07-04T21:22:00.000-07:00

Ingredients

8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.
For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled
peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method

Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.
For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

Channa Bhatura

2008-07-04T21:09:00.000-07:00

Ingredients

For Channa
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds

Dry masalas
1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste

For Bhatura
2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry

Method

Method for Batura
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour. Repeat for all.
Serve hot with hot channa and slices of onions and lemon.

Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently

Masala Dosa

2008-07-04T20:59:00.000-07:00

Ingredients

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding

Method

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.

For masala:

Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Method

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

Rava Dosa

2008-07-01T04:19:00.000-07:00

Ingredients
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

Method

Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.

Sada (Plain) Dosa

2008-07-01T04:13:00.000-07:00

Ingredients

1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Method

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar

Sweet Pongal

2008-07-01T04:03:00.000-07:00

Ingredients (for two people)

Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk6
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.

Method

Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).
Soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and cook it seperately (in two different containers).
Meanwhile cut coconut in very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is done because sometimes jagerry has mud and stones. After we make the syrup strain it through tea strainer.
Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.
Add jaggery syrup and again cook till even it gets absorbed.
Add three big table spoons of ghee, powdered cardamon and cook again for a while.
Add fried coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.

Malai Kofta

2008-07-01T03:52:00.000-07:00

Ingredients

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
13
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method

Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Fig Fantasy

2008-06-28T08:19:00.000-07:00

Ingredients

Fig 250gms
Milk 1lt
Ghee 2 tbsp
Condensed milk gms
Dryfruits to garnish

Method

Soak fig in milk for 1 hr and grind it into fine paste.
Heat ghee in a pan add grinded mixture.
Add condensed milk when it boils.
Cook till the mixture leaves the sides of pan.
Garnish with dryfruits.

Kulfi

2008-06-28T08:08:00.000-07:00

Ingredients

Milk 2lts
Khoya 100gms
Condense milk optional
Cornflour 2tbsp
Cardoman 2-4
Saffron a pinch
Thick cream 1 cup

Method

Boil milk and reduce into half.
Mix cornflour in a little cold milk and add to the boiling milk.
Cook till thick.
Add cream and sugar.
Remove from fire,cool and add khoya cardomom powder,saffron and dry fruits.
Pour in a kulfi moulder and freeze.

Coconut laddoo

2008-06-28T02:06:00.000-07:00

Ingredients

Coconut powder 250gms
Condense milk 1 tin

Method

Keep aside 50gms of Coconut powder.
Add remaining to condensed milk and cook on a low flame till the mixture leaves the sides of the nonstick pan.
Cool and roll into small balls and spread the remaining coconut powder over the balls.

Mint Chutney

2008-06-28T00:26:00.000-07:00

Ingredients

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method

Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water.

Tomato Chutney

2008-06-28T00:22:00.000-07:00

Ingredients

2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Method

Heat 1/2 the amount of oil and add the methi.
Fry for a minute and then add the tomatoes.
Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind and the coconut.
Set aside.
Heat the rest of the oil and add the chopped garlic and onion.
Fry till the onion turns translucent and the garlic browns.
Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.
Add the blended paste, salt and hing and heat through.
Goes very well with plain rice or chapati.

Ras Malai

2008-06-27T23:07:00.000-07:00

Ingredients

Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)

Method

Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. The cheese should have hard- ened and turned a pale brown.
Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the original volume.
Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water to the Half and Half. Heat for a few minutes.
After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half.
Cool for a few hours in the fridge.

Coriander-tomato chutney

2008-06-27T22:57:00.000-07:00

Ingredients

Fresh coriander leaves(cilantro/parsley) - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a pinch
Salt - to taste

Method

Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato
into medium sized pieces.Add the other ingredients and grind it in the blender into
a thick paste.
Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud
dal.Add the ground paste and fry till the raw smell dissappears

Mysore Pak (South Indian Dish)

2008-06-27T22:45:00.000-07:00

Ingredients

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Method

Dissolve the sugar in the water and heat it.
Keep stirring till you get a thread consistency.
You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.
Reduce the heat and add 2 teaspoons of ghee.
Stir, till the flour and ghee has completely blended with the syrup.
Repeat procedure 2 till you finish all of the besan.
Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes.
Carefully remove each piece and arrange on the serving tray.

Coconut Chutney

2008-06-27T22:12:00.000-07:00

Ingredients

2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

Method

Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice

Green Chutney

2008-06-27T22:03:00.000-07:00

Ingredients

15 green chillies
1/2 cup coriander
1/2 tsp. jaggery
1/2 lemon
1 tsp. oil
salt to taste
1 clovette garlic
1 tbsp. sev or potato wafers crushed

Method

Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.

Pear and Mango Chutney

2008-06-27T21:58:00.000-07:00

Ingredients

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. raisins.
2 cloves powdered
1 tbsp. marshmelon (kharbooja) seeds.
8 each almonds and cashews chopped finely.
2 tsp. salt

Method

Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.