2 1/2 cups dried yellow moong dal
2 1/2 cups water
1 1/2 teaspoons salt
1/2 teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
1/2 cup diced tomatoes
3 teaspoons lemon juice
1/2 teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
1/2 dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
1. Pressure cook the daal.
2. To the cooked dal add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
3. Heat oil in a small saucepan and add cumin seed and red chilli pepper. When pepper is heated add Asafoetida and garlic.
4. Stir mixture into split peas and add cilantro; mix well.
Moong Daal- 1 1/2 cups
Water - 2 cups
Turmeric powder - 2 tsp
Potato(small) - 1 no (cut into small pieces)
Green chillies - 4 nos
Tomato(small) - 1 no (cut into small pieces)
Onion - 1 no (sliced)
Mustard seeds - 1 tsp
Red chillies - 2 nos
Curry leaves - 1 stem
Oil - 2 tsp
Salt - As reqd
1. Fry dal, until golden brown.
2. Grind it in a blender.
3. Cook dal in a vessel along with 2 cups of water and turmeric powder.
4. When it is half cooked, add potato.
5. Add tomato, green chillies, onions and salt.
6. Cook, till they are done.
7. Heat a little oil in a pan.
8. Splutter mustard seeds.
9. Fry some onions, red chillies and curry leaves.
10. Pour this seasoning into the above curry, Serve hot with rice, chappathis, rotis etc
2 cups Moong Daal (split yellow lentils)
2 cups ghee
1 cup sugar
2 cups water
6 pods green cardamom split
1 cup khoya (see recipe below)
1 cup finely chopped mixed dried fruits of your choice
1. Wash thoroughly and soak the moong daal in water plenty of water, overnight.
2. The next morning, grind to a smooth paste in a food processor. Do not add any water while grinding.
3. Prepare a sugar syrup of one-thread consistency
4. When done, turn off the fire and add the split cardamom pods to the syrup. Cover and keep aside for later.
5. Heat the ghee/ clarified butter in a heavy-bottomed (preferably non-stick) pan on a medium flame till warm.
6. Add the moong daal paste to this ghee and stir to mix. Cook the moong daal, stirring frequently till it begins to turn golden and release its aroma. Another sign of doneness to watch for is, the separation of the ghee from the moong daal.
7. Add the khoya and mix well. Cook for another 2-3 minutes.
8. Now add the sugar syrup (remove cardamom pods before adding) and mix to blend.
9. Cook on a medium flame for 5-7 minutes, stirring frequently.
10. Add the dried fruits and cook for another 2 minutes. Turn off the fire.
11. Garnish with chopped nuts and serve.
1 medium onion, halved, thinly sliced
1/4 teaspoon dried leaf thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Marsala wine
2 tablespoons butter, cut in small pieces
6 boneless chicken breast halves, skin removed
fresh basil, chopped, for garnish
1. Combine the onion, thyme, salt, pepper, Marsala, and butter in a microwavable dish large enough to hold the chicken breasts without crowding.
2. Microwave, uncovered, on HIGH for 5 minutes, or until the onion is tender.
3. Add the chicken and microwave, uncovered, on HIGH for 12 minutes, or until the chicken breasts are no longer pink in the centers but are still moist.
4. Transfer the chicken to a platter and set aside in a warm place
5. Return the dish to the microwave and continue to cook, uncovered, on HIGH for 5 minutes, or until the onion is very soft and the liquid is reduced. Spoon juices over the chicken, garnish with the basil, and serve hot, with hot cooked pasta or rice.
Milk- 1 1/2 cup
Sugar- 2 cups
Maida- [all purpose flour ]- 3 1/2 cup
Salt- 1/2 teaspoon
Ghee- 3/4 th cup
Oil to fry
1. Mix ghee, sugar and milk in a pan and heat it till the sugar melts and the mixture starts boiling. Turn the heat off, as soon as the mixture starts boiling.
2. Let the mixture cool down.
3. Mix maida in above mixture and keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]
4. Heat oil, in a kadhai. Divide the dough in equal parts, roll it, into round shape like a chapati. [it should not be very thin.]
5. Cut it with a knife into small squares.
6. Fry in oil, on medium heat, till you get light brown colour.
7. Serve these nice crispy, crunchy shankarpali with tea.
1 tbs. cooking oil
½ tsp cumin seeds
1/4th tsp turmeric powder
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
1/2 tsp. Garam Masala
1/2 tsp. amchoor or dry mango powder (optional)
Salt to taste
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbs. ghee / butter / oil
Salt to taste
2 tbsp curd/ yogurt
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s
Making the filling:
1. Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat.
2. Boil potatoes, cool, peel and mash the potatos when they are little bit hot.
3. Add all the ingredients for stuffing along with the fried seasoning and mix well. 4. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.
1. Sieve flour. Add salt, oil or ghee, curd and Add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes.
2. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again
Rolling out parathas:
1. Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of a small puri.
2. Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.
3.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.Now cook on a tava, allow one side to cook when the color changes into light brown color. 4. Turn repeat for other side. Drizzle some butter or ghee on each side and flip. Serve hot with curd or pickle
100 gms. methi leaves finely chopped
For ghatta :
1. Mix all ingredients, make stiff dough.
2. Form into small oval, dumplings
3. Heat the 4 tbsp. oil, fry ghattas for 2 minutes.
4. Remove from oil. Keep aside.
5. Use a heavy large sauce pan.
1. Form a paste of chilli, ginger, garlic, coriander.
2. Rub the chunky veggies with oil and masala paste.
3. Marinate for 30 minutes.
4. Heat oil used for frying ghattas to proceed.
5. Add all the chunky vegetables, stir well.
6. Cover and cook for 4-5 minutes.
7. Add papdi, turmeric, flour, ajwain and salt.
8. Cover and cook on low till the yam is almost done.
9. Add coriander, lemon, and sprinkle some water if required.
10. Add sugar, stir.
11. Serve hot, either as is, or with parathas.
2 tbsps Ghee
1 tsp Cumin seeds
1 cup Tomato puree
1 tsp Red chilli powder
1 tsp Garam masala powder
Salt to taste
1 cup Chickpeas (kabuli chana)
2 bunches Spinach
3-4 Green chillies
1 inch piece Ginger
4-5 cloves Garlic
1. Wash and soak chickpeas in four to five cups of water for five to six hours.
2. Drain, add three cups of fresh water and pressure-cook till done. Drain and refresh.
3. Remove stalks, wash and blanch spinach in boiling water for two minutes. Drain, refresh and blend to a puree.
4. Remove stems and wash green chillies. Peel and wash ginger and garlic. Grind the three to a coarse paste using a little water.
5. Heat ghee in a kadai, add cumin seed and sauté till it changes colour. Add green chilli ginger-garlic paste and fry for a minute.
6. Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till the ghee leaves the masala.
7. Add spinach puree and chickpeas and stir gently.
8. Cover and allow to simmer on low heat for five to six minutes.Serve hot.
Beaten/Pressed Rice - 2 cup
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Green chillies - 2 no's chopped
Dry red chilli - 2 no's break in pieces
Peanuts - 1/4 cup
Curry leaves - 4-5 no's
Asafoetida powder - A pinch
Turmeric powder - 1/2 teaspoon
Coriander leaves - A few
Oil - 2 tablespoon
salt and sugar to taste
1. Heat the oil in a pan, add mustard and cumin seeds and let them crackle .
2. Add the green chillies, red chilly pieces and the peanuts, fry on medium level for about 2-3 minutes.
3. Drop in the curry leaves, asafoetida (Hing) and the turmeric powder and fry briefly.
4. Stir in the beaten rice and toss till it is well coated with the oil and spices. Sprinkle salt and sugar to taste and toss to mix on high level till well heated through.
5. Remove from heat, let it cool and store Poha Chivda in an airtight jar.
1/2 cup cornflakes
1 tbsp. peanuts
2 tsp. each raisins, cashews
1 stalk curry leaves
2 green chillies chopped to 1/2" pieces
1 tsp. red chilli powder
3-4 pinches citric acid powdered
1/2 tsp. sugar
salt to taste
oil for deep frying
1. Deep fry the cornflakes in hot oil till crisp but not brown.
2. Drain and place in wide plate.Repeat for all flakes.
3. Next fry the peanuts, curry leaves, cashew, raisins, green chillies one at a time.Drain all well. 4. Add to the fried flakes.
5. Sprinkle all the other ingredients over the flakes.
6. Mix well till masala is evenly coated, with hands.Store in airtight container.
Making time: 20 minutes
Makes: 3 cups
Shelflife: 2 weeks
2 cups paneer, cut into 50 mm. (2") cubes
1/2 cup capsicum, cut into 50 mm. (2") pieces
1/2 cup thick curds
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilli powder
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala
2 tablespoons chopped coriander
1 teaspoon chat masala
1 tablespoon oil
salt to taste
1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, oil and salt and mix well to prepare a marinade.
2. Add the paneer and capsicum to it and keep aside for 15 minutes.
3. Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on HIGH for 3 minutes.
4. Serve hot, sprinkled with the chat masala.
Paneer - 200 gms
Tomato Puree - 4 tbsp
Tomato Ketchup - 4 tbsp
Half & Half Cream - 6 tbsp
Sugar - 1 tsp (opt)
Capsicum - 1 med (cubed deseeded)
Ginger -1" grated
Butter -1 tsp
Salt - to taste
Pepper - 1/4 tsp
Water - 1/4 cup
2. Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar & ginger.
3. Cook for two minutes.
4. Add cream and stir cook for a minute.
5. Serve hot with Naan or Tandoori Roti's.
Karela (small) 7 to 8
Garlic 6 to 7 flakes
Green Chillies 1 tsp chopped
Turmeric powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Amchur (dry mango) powder 1/2 tsp
Sugar 1 tsp
Coriander powder 1 1/2 tsp
Salt as per taste
Oil 1 tbsp
1. Remove th skin of karela.
2. Make a vertical slit and remove the seeds also. Now apply salt and wheat flour and keep aside for 2-3 hours to remove the bitterness
3. After 2-3 hours wash properly and keep aside.
4. Mix all the above ingredients in a dry grinder except oil.
5. Stuff the ground masala in karelas and tie then with thread so that masala does not come out.
6. Heat oil in flat non stick pan and put karela.
7. Cover and cook on slow fire for about 20 to 25 minutes. (Keep changing the sides in between so that they are cooked on all sides)
8. Enjoy sweet and sour karela with Chappati.
250 gm Paneer
2 Onions (Sliced)
1 Capsicum (Sliced)
1/2 cup Tomato Puree
2 tbsp Ghee
1/2 cup fresh Cream or fresh lightly beaten malai
1/2 tsp Garam Masala
Salt to taste & Red Chilli powder
1. Heat ghee in a pan, add onions and capsicum.
2. Cook for two minutes.
3. Then add tomato puree, fresh cream, salt, garam masala and red chilli powder.
4. Cook for One minute.
5. Cut paneer into cubes and add to the masala. Mix well.
6. You can add half tea spoon of sugar if you want sweet and sour taste.
7. Cook again for two minutes.
8. Serve hot.
2 bunches spinach, cleaned, shredded
100 gms. paneer made from cows milk
1 flake garlic, crushed
1/2 tsp. ginger grated
2 green chillies finely crushed
1/4 tsp. cumin seeds
1/4 tsp. sugar
1/2 tsp. wheat flour
3-4 pinches turmeric powder
3-4 pinches cinnamon clove powder
3-4 pinches asafetida powder
1 pinch garam masala powder
Salt to taste
Lemon juice to taste
1. Wash and drain spinach. Boil in minimal water till soft and bright.
2. Drain, cool, grind with flour, ginger, garlic, chillies.
3. Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and ground spinach.
4. Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for 3-4 min.
5. Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.
6. Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.
Note: Most other veggies may be similarly cooked by using the oil-less tempering method as used above.
4 cups rice
2 cups bengal gram, split (Chana dal),div>
1 cup black gram, split (Udad dal),
1/2 cup coriander seeds,
1/4 cup cumin seeds,
1/4 cup white sesame seeds,
1 teaspoon ajwain,
red chili powder,
1/2 cup ghee
1) Roast rice, bengal gram and black gram (each item separately) till the grains are crisp. Do not use oil for roasting.
2) Also roast coriander seeds and cumin seeds.
3) Grind together all these items into a very fine powder. This flour is called 'Bhajani'. The grinding can be done in a good grinder or flour mill.
4) Now heat some ghee in a pan. Pour it over the bhajani and mix.
5) Also add sesame seeds, ajwain, salt, turmeric powder, chili powder, and approx. 1 cup boiling water into the bhajani.
6) Knead Bhajani well to make a soft pliable dough. Put some of this dough in the chakli mold (This is available in Indian grocery stores)
7) Press the piston of chakli mold and make chaklis of desired size.
8) Heat oil in a pan. When oil is sufficiently hot, turn the flame to medium and fry chaklis over medium to low heat. Avoid overfrying. Chakli is done is when it stops bubbling in the oil and oil becomes steady.Let them cool and store in an airtight container.
Tip: The ghee which is used for making the dough is known as 'Mohan' which gives crispness to chaklis or any such fried items. However, excessive use of ghee may break chaklis while frying or very little use of it may cause chaklis to become hard. Also fry chaklis in batches of 2 to 3. Some people use oil instead of ghee.
Moong daal(yellow) ½ cup
Maida(or all purpose flour) 2 cups
Sesame Seeds(white til) 1 tea spn
Cumin Seeds(jeera) 1 tea spn
1. Cook the moong daal till soft(preferably use pressure cooker). Mash them with a spoon.
2. Take the maida(or all purpose flour) in a cloth and tie a knot.Keep the flour bundle in a cooker vessel and steam it(without putting the weight) for around 10mins.
3. Cool the bundle and daal to room temperature.
4. Take out the flour from the bundle, add mashed daal, cumin, sesame seeds and salt.Mix into a dough(no need to add water, make the dough with the mashed daal).
5. Fill the dough in a chakli press and press into chakli shape on a flat board (use a plastic paper on the board to make it easier to lift the chaklis). If the chaklis break, knead the dough well before pressing them.
6. Heat oil. Lift the chaklis carefully from the paper/board(I used the cover of rice flour pack) and leave them in oil. (at any stage, chaklis should not break). Fry them on a medium flame. Take out on a clean kitchen towel.
7. When the chaklis are cooled to room temperature, store them in an airtight container.
1 1/2 cup of Basmati rice, washed and soaked for 30 minutes
200 GMS. Potatoes, peeled & diced
200 GMS. Carrots, peeled & diced
50 GMS. Cashewnuts
50 GMS. Almonds, soaked & peeled
25 gms. Raisins
25 gms. Glazed Cherries
100 GMS. Onions, thinly sliced
4 nos. Green chilies, thinly sliced
1 tsp. each of Ginger-garlic paste
1/2 tsp. Turmeric powder
1 tsp. Red chili powder
1 cup Curd
1 tsp. Saffron
2 tbsp. Milk
1/3 cup chopped Mint leaves
1/3 cup chopped Coriander leaves
6 Green cardamoms
2 Black cardamoms
1 stick of Cinnamon divided into four
3 Bay leaves
A pinch of Mace
Rose water as required
120 GMS. Ghee (clarified butter)
Salt according to taste
A little bit of kneaded wheat dough to seal the edges of the pan
1. Put the soaked rice in a pan and add 3 cups of water. To it add 3 Green cardamoms, 1 Black cardamoms,3 Cloves, 2 divided sticks of Cinnamon, and 1 Bay leaf. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
2. Beat the curd in a bowl and divide into two equal portions.
3. Dissolve saffron in warm milk and add it to one portion of the curd mixture.
4. Heat Ghee(clarified butter) in a pan, add the remaining Green cardamoms, Black cardamoms, Cloves, Cinnamon, Bay leaf , Mace and sauté over medium heat until it begins to crackle.
5. Add onions, sauté until golden brown, add green chilies, ginger, garlic and sauté for a minute. Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.
6. Now add the remaining portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
7. Once the vegetables are done add the dry fruits and nuts.
To proceed :
1. In the pan with the cooked vegetables, sprinkle little saffron- curd mixture, mint and coriander.
2. Then spread half the rice and again sprinkle the remaining saffron-curd mixture, mint and coriander and top it with the remaining rice. Place a moist cloth on top, cover the lid and seal with wheat dough.
3. Put the sealed pan in a pre-heated oven for 15-20 minutes. Take out & SERVE HOT.
5 ounces green beans (sliced)
2 medium carrots (peeled and grated)
1 slice whole wheat bread, crumbs of
4 ounces new potatoes, boiled until soft
1/2 teaspoon gingergrated
1/2 teaspoon mango powder
1/2 teaspoon garam masala
1/4 teaspoon chili powder
4 tablespoons cilantro, chopped
sal to taste
1 tablespoon vegetable oil
1. Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
2. Drain off any excess water.
3. Combine all ingredients except oil and combine well in a food processor or mash together by hand.
4. Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
5. Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
6. Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
7. Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
8. If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
6 tablespoons of plain yogurt
4 tablespoons of freshly squeezed lime juice
Paneer 200 gms.
Spinach (palak) 2 bunches
Onion 1 no.
Ginger garlic paste 1 tsp.
Tomato 2 nos.
Milk ½ cup
Red chili powder ½ tsp.
Garam masala ½ tsp.
Oil 2 tbsp.+ to fry
Salt To taste
1. Pick, wash and boil palak leaves in minimum water for about 8 minutes.
2. Grind boiled palak coarsely.
3. Cut the Paneer into cubes and deep-fry till golden brown.
4. Chop onion. Puree the tomatoes.
5. Add oil in a pan and heat. Add the chopped onions.
6. When the onion turns pinkish in colour, add the Ginger Garlic paste and chili powder.
7. Next add the tomato puree and cook till oil leaves the pan.
8. Now add the Garam Masala Powder and palak. Mix well.
9. Add milk and let it cook till it is of a thick consistency.
10. Add salt. Add the paneer just before serving.
1 kg. Firm white pumpkin
800 gms. sugar
2 tsp. calcium hydroxide (kitchen lime)
1/2 tsp. alum powder
1 tsp. rose water
3-4 drops kewra essence
2 cups water
1. Dissolve alum in 1/2 cup water. Keep aside.
2. Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.
3. Peel pumpkin, dicard seeds, mushy centre.
4. Cut into 1"x2"x1" rectangular blocks or as desired.
5. Prick all over with a metal skewer or fork.
6. Put pieces in lime water. Soak for 30-35 minutes.
7. Drain, wash under clean running water for 2-3 minutes.
8. Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.
9. Drain, boil pieces in a large heavy pan, till a little soft and exuding water.
10. Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)
11. Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
12. Keep covered with a mesh, overnight.
13. Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.
14. Drain out excess syrup, sprinkle essence and rose water.
15. Cool completely, refrigerate.
Making time: 1 hour
Makes: 1 kg. (approx.)
Shelflife: 2 weeks or more (refrigerated)
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.
2 cups of finely grounded Cashew powder
1/4 cup Milk
3/4 cup Sugar
Few silver vark for decoration
1. Heat milk in a large pot and add sugar.
2. When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick.
3. Pour the mix on a wax paper or thali. Press and spread with your palms for making thin burfi. 4. Put silver vark on top if you wish.
5. Let it cool completely before cutting in burfi shape.
6. Put in a airtight container and keep in a cool place.
4 cup flour (maida)
3 tbsp. fine grained semolina or rice flour
1/2th tsp. baking powder
2 tbsp curd (plain yogurt)
2 cups warm water
1 tsp. saffron threads, slowly dry-roasted and powdered
5 cups sugar
4 cups water
1 tsp green cardamom seeds powder
3 tbsp. kewra water or rose water
Ghee or vegetable oil for frying
1. In a bowl, take 3/4th cup of the water and mix well with flour, semolina or rice flour, baking powder, curd.You can also use a whisk for mixing.
2. Add remaining water and 1/8th tsp. of saffron powder well with the mixture until smooth.
3. Keep the mixture for about 2 hours to ferment and whisk again before use.
4. Make one string syrup by mixing sugar into water (make single thread consistency sugar syrup) & add saffron and cardamom powder in it.
5. Heat oil in a kadhai at a low flame.Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time.
6. Fry them deeply until they turn in light brown color.
7. Take out the mixture from the kadhai and drain on kitchen paper and immerse in the syrup.
8. Keep them atleast for 4-5 minutes until they soak the syrup.
9. Take them out of syrup and serve hot.
2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder
1. Mix both types of coconut in a large heavy pan.
2. Add Add milk and cook till bubbes appear.
3. Continue cooking, stirring continuously, for 10-12 minutes.
4. Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup)
5. Pour into coconut, stirring gently and continuously.
6. Add butter, and continue stirring, till a soft lump is formed.
7. Empty into greased large plate, pat even very lightly.
8. Cool and cut into squares.
9. Cool and set completely before transferring to container.
10. Store in airtight containers.
Note: Never use the brown skin of the coconut while grating, or scrapping. Use the whitest possible. Otherwise the burfi will get discoloured, though taste will not differ much.
Making time: 45 minutes
Makes: 25-30 pieces
Shelflife: 2 weeks
Cooking time : 15 minutes
Servings :4-5 persons.
500 grams of grated white pumpkin
2 grated onions
2 medium sized boiled potatoes, grated.
3 tablespoons of gram flour (besan)
2 tablespoons of chopped coriander
5 green chillies, chopped
1 tablespoon shah-jira salt to taste.
To be mixed into a masala mixture (for serving)
1 teaspoon chilli powder
1 teaspoon amchur powder
½ teaspoon of salt.
2 onions, finely chopped.
1. Sprinkle 2 teaspoons of salt on the grated vegetables and leave for 20 minutes. Squeeze out the water.
2. Add the remainig ingredients and shape into small round balls.
3. Deep fry in hot oil or you can bake them into oven.
4. While the balls are hot, press them flat. Sprinkle the masala mixture on top and serve hot.
2. Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.
3. Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices.
4. Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing
1. Pick, wash and soak the daal overnight or for 8 hours.
2. Pick, wash and drain the rice. Grind it coarsely in a blender.
3. Grind the daal into a smooth and forthy paste.
4. Now mix the grinded rice and daal together into a batter.
5. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
6. Idlis are ready to be cooked when the batter is well fermented.
7. Add Pinch of soda to the batter
8. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
9. Steam cook idlis on medium flame for about 10 minutes or until done.
10. Use a butter knife to remove the idlis.
11. Serve them with sambar or Chutney
For the Dosa
Rice, soaked overnight 3 cups
Urad dal, soaked separately overnight 1 cup
Curd 1 tbsp.
Salt ½ tsp.
For the Potato filling
Boiled potatoes, mashed coarsely 2 nos.
Onion, sliced 1 no.
Tomato,chopped 1 no.
Garlic 2 cloves
Ginger, grated 1" piece
Green chillies, chopped 3-4 nos.
Mustard seeds ½ tsp.
Curry leaves, chopped coarsely A few
Green peas 1 tbsp.
Cumin seeds ¼ tsp
1. Heat oil in a vessel, add some fennel seeds, cummin seeds, black mustard seeds and when they crackle, add the green chillies, ginger, garlic and onions.
2.Fry them with a little salt for a while till onions are transparent.
3.Add curry leaves, next add the green peas, tomatoes and fry for 5 minutes.
4.Next add the potatoes, more salt if desired and stir well till everything is mixed well.
5.Sprinkle some chopped coriander leaves if required and keep aside.
6.Next morning, grind the rice and dal separately into a fine paste with enough water.
7.Now mix the rice and the urad dal pastes, with ½ tsp salt.
8.Add 1 tbsp. curd, mix well and keep covered for atleast 5 to 8 hrs or more.
9.When it has risen to double its initial quantity, stir briefly and keep it in the fridge.
10.Heat a tava, when it becomes hot grease it with plain oil
11.Pour one big spoonful of dosa batter over the tava by quickly spreading it to make an even round
12.Then pour some oil around edges, and on top.
13.Once the bottom is cooked, turn it over, and cook the top.
14.Remove dosa from the tava, place in a plate, put some filling in the center and roll the dosa in to a cylindrical shape.
15.Serve hot with coconut chutney & sambhar
4-1/4 cups plain flour
3/4 cup rice flour
1-1/2 cups sugar ground
3/4 cup ghee
2-3 pinches salt
ghee for deep frying
1. Sieve together plain flour and slat.
2. Add in measured ghee, mix with fingers till crumbly.
3. Add cold water, knead into a pliable dough.
4. Cover with moist cloth, dividing into 20 parts.
5. Make a cream by beating together rice flour and 3 tbsp. ghee.
6. Roll each part into a wafer thin round.
7. Brush with creamedflour, place another place another round on top.
8. Repeat procedure for 5-6 layers.
9. Roll tightly into a round cylinder.
10. Cut 1" thick slices, roll lightly to a thick round.
11. Repeat for all dough
12. Heat ghee in heavy pan, fry rounds till golden on slow-medium heat.
13. The layers of chirote should show when they open a bit on frying.
14. Only then will they be and look crisp.
15. Allow to cool a little, sprinkle powdered sugar over it, cool completely,
16. Store in airtight container after cooling completely.,
17. Serve this favourite diwali sweet, as desired.
Note: one may coat chirote with a foamy sugar syrup of 2-1/2 thread consistency. This would however, make it taste more sweet than the powdered sugar variety.
Making time: 1 hour
Makes: 18-20 chiroteys
Shelflife: 3 weeks or more
3 cups rice
3 cups powdered sugar or jaggery (grated)
1/2 to 3/4 cup milk
Khuskhus (poppy seeds) as required
Ghee or oil for frying
1.Wash and soak rice for 3 days, changing water each day.
2.Wash and drain water, dry on a thick soft cloth, till dry.
3.Grind into powder and sieve it through fine mesh.
4.Add grated jaggery or sugar to powdered rice. Add some milk if the mixture is too dry.
5.If possible pound this dough till it get little bit smooth.
4.Press dough tightly, keep closed/covered for 4-5 days.
5.After 4-5 days again knead the dough till it get smooth, stiff. If required sprinkle little milk & knead again.(Add milk very carefully, as sugar may make the dough soggy and soft.)
6.Divide dough into 50 parts. Keep covered with a moist clean cloth.
7.Use a clean plastic sheet.Sprinkle some poppy seeds on it.
8. Press small dough lightly on poppy seeds. Flatten the dough into a round.
9. Meanwhile heat ghee or oil in a kadhai. Fry anarsa in ghee/ oil with poppy seeds side up.
10.Shallowfry till golden on low-medium heat.
11.Drain keep aside to cool. Add more ghee to pan as required.
12.Heat, and repeat for all dough.
13.If done rightly, they should have a fine meshylike look on them and be crisp. Otherwise they have been underdone in centre.
14.Store in airtight container after completely cooled and crisp.
Makes: 50 pieces (approx)
Shelflife: 3 weeks
500 gms Sooji/ Rava/ Semolina (coarse variety)
6 tbsps ghee (see recipe below)
300 gms sugar
500 ml milk (full cream)
3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
1. Heat a deep pan on a medium flame and when hot add the ghee. When it melts, add the cashews and rasins and fry for 2-3 minutes. Drain with a slotted spoon and remove onto paper towels.
2. Keep aside for later.
3. In the same ghee, add the Sooji and mix well.
4. Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma.
5. Add the sugar and mix well.
6. Now gently add the milk, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
7. Add the nuts and raisins now and mix well. Turn off the fire and allow the mixture to cool till you are able to comfortably handle it.
8. Now form the mixture, a little at a time, into lime-sized balls (Laddoos). Press gently but firmly with lightly greased palms to ensure they have no cracks and are firm and smooth.
9. Arrange the Laddoos on a lightly greased platter as you prepare.
10. The Laddoos will become firmer if left alone for approximately half an hour. They are now ready to serve or store for later. Keep in an airtight container for upto 1 week
1 cup grated Dry Coconut
1 cup Powdered Sugar
1 pinch Nutmeg Powder
1 pinch dry Ginger Powder
2 tsp Maida
2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
1 cup maida
1 tsp Ghee
Salt to taste
Warm milk to prepare dough
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients & grind them.
Mix all the dough ingredients & prepare dough (a little hard).
1. Make small oval shaped puris from dough.
2. Fill the prepared stuffing inside.
3. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly).
4. Deep fry it till it becomes brownish colour.
5. Serve it hot or cold. 6. Karanjis can be stored for weeks.
1. Sieve together flour, and soda. Add cardamom powder.
2. Rub in ghee thoroughly.
3. Add curds and mix in one direction only.
4. Make stiff dough, add a tbsp. of tepid water if required.
5. Keep aside covered in a cool place or fridge for 1-2 hours
6. Make small rounds balls about 3” in diameter.
7. Press to flatten a bit, and make depression in center with thumb.
8. This is the traditional balushahi shape.
9. Heat ghee well in frying pan, cool a bit, then add a few patties.
10. Return to slow flame. Do not invert until one side is pinkish.
11. Invert carefully with knife, and fry other side similarly.
12. Repeat for all dough.
13. Meanwhile prepare syrup of 1 thread with sugar, water and lemon juice.
14. Drain, cool a bit, tranfer to syrup, allow to soak for 5 minutes.
15. Remove and keep on a perforated plate to drain excess syrup.
16. Cool completely, before transferring to air tight container.
Sugar Coated Balushahis:
1. Reheat remaining syrup till 2-1/2 thread consistency is obtained.
2. Coat above balushahis with this, or dip on side in the syrup.
3. Keep on mesh to cool, and let the sugar set to a white coat.
4. Sprinkle some red rose petals and crushed cardamom over them to decorate.
Gram flour 2 cups
Sugar 2 cups
Baking soda ½ tsp.
Cashewnuts 50 gms.
Raisins 50 gms.
Cardamom 15 nos.
Saffron A fewstrands
Milk A few drops
Ghee ½ kg.
1.Shell and powder cardamom. Add ¼ cup water to sugar, heat until sugarmelts.
2. To check if the sugar solution is ready, take a drop of the solution and drop itin water-if it remains intact and does not dissolve right away in water, the sugarsolution is ready.
3. Add saffron and cardamom powder to it. (While preparing the sugar solution,add a few drops of milk. Impurities will collect on the surface in a layer - removeit.)
4. Add soda and water to gram flour, and make a paste, without lumps.
5. Heat ½ kg. of ghee. Put gram flour in boondi maker and fry boondi. Removewhen light yellow.
6. Fry cashew and raisins. Add boondi, cashew and raisins to sugar solution andmix. Cool.
7. Rub some ghee on your palms. Make laddus by squeezing the boondi in yourhands.
1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers (bhindi)
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds
1. Wash and wipe the ladyfingers.
2. Snip off the two ends and slit on one side.
3. Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
4. Mix in a tblsp of oil and salt and mix well.
5. Stuff this masala into the ladyfingers.
6. Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
7. Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
8. Uncover and stir fry till the ladyfingers are crisp. Serve hot.
3 heads garlic, peeled, separated and minced (about 2/3 cup)
1/2 cup freshly squeezed lemon juice (from about 4 large lemons)
1/4 cup olive oil
2 1/2 tablespoons dried oregano
1 to 2 teaspoon freshly ground black pepper
3/4 to 1 tablespoon kosher salt, or to taste
8 chicken legs (thighs and drumsticks attached; about 5 pounds)
1/2 cup boiling water
1/4 cup chopped parsley
1. Preheat the oven to 375 degrees. Have ready a large (about 12-by-17-inch) baking pan.
2. Combine the minced garlic, lemon juice, oil, oregano, pepper and salt to taste in a medium bowl, stirring to mix well. Evenly coat the chicken pieces on all sides with the garlic mixture and arrange in a single layer, cut side down, in the pan. Bake for about 55 minutes, until the skin is nicely browned. For the remaining 15 minutes' baking time, baste and cover with aluminum foil (to keep the garlic bits from burning). Baste once more before the chicken is done; put on a kettle of water to boil.
3. Transfer the chicken to a warm platter. Pour off the fat from the pan; add the just-boiled water and stir to dislodge any browned bits, creating a sauce. Pour into a bowl. To serve, sprinkle chopped parsley over the chicken and either pour the sauce on top or pass it at the table. Serve warm.
Okra (bhindi) 1/2 kg
Tomatoes 3 (medium)
Onions 2 (large)
Green chillies 3
Cinnamon 1 piece
Bay leaf 1
Ginger-garlic paste 1 tsp.
Red chilli powder 1 tsp.
Oil 2 cups
Garam Masala powder 1 tsp.
Coriander leaves for garnishing
Salt to taste
1. Cut the onions, tomatoes, okra & green chillies.
2. Heat the oil in pan and add the okra pieces. Deep fry.
3. Remove fried okra and place on kitchen tissue or table napkin so that excess oil is removed. Keep it aside.
4. Heat 3 spoons of oil in a pan. Fry the cinnamon, cloves and bay leaf for 30 seconds. Now add onions, green chilli pieces and fry them until onions turn light brown.
5. Add the ginger-garlic paste and fry for one minute.
6. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.
7. Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
8. Garnish with coriander leaves and serve hot.
20-25 Ladyfingers (bhindi)
Oil to deep fry
1 tsp Green Chilli Paste
1 tblsp Coconut (scraped)
1 tblsp. Coriander Powder
1 tsp Chaat Masala
1 tsp Dry Mango Powder (amchur)
Salt to taste
1/4 cup Coriander Leaves
1. Wash, clean and wipe ladyfingers, finely chop coriander leaves.
2. Heat oil in a pan, add ladyfingers and deep fry. Remove on an oil absorbent paper or kitchen towel.
3. Heat oil in a pan and add green chilli paste, scraped coconut, coriander powder. Cook for 2 minutes, now add ladyfingers and mix well.
4. Add mango powder and chat masala and season with salt.
5. Garnish with chopped coriander leaves and serve hot.
2 cups of Corn Flour (Makai Ka Aata)
Almonds (Baadaam) (as desired)
Pistachios (Pistay) (as desired)
Cardamom Seeds (Ilaichi Daanay) (as desired)
1 tsp. of Saffron (Zaafraan)
3 cups of Sugar
1 cup of Whole Milk
2 cups of Clarified Butter (Ghee)
Flat Tray (greased)
1) Heat 3 cups of water in a heavy based pot. Add in sugar and boil for 5-6 minutes. Add 1 cup of milk and boil for another 4-5 minutes and strain.
2) Dissolve the cornflour in 1 cup of water. Add this to the previous mixture. Dissolve saffron in a little bit of water, and add to the cornflour mixture. Cook over low heat. When the cornflour mixture starts becoming thick, start adding in the oil a little by little. Continue adding the oil slowly to prevent it from sticking to the bottom of the pan. Continuously stir while it is cooking.
3) When the mixture starts separating and begins lump formation, add the almonds, pistachois and cardamom seeds and mix.
4) Have your pre-greased tray ready, and spread the sohan halwa mixture on it. Flatten mixture by pressing.
5) Garnish with almonds and pistacchios. Let it cool then cut into square pieces and enjoy.
- Sabudana /Sago: 1 Cup
- Vari Rice / Samo: 1 Cup
- Rajgira: 1/4 Cup
- Cumin Seeds: 1 tbsp
- Ghee: 1 tsp
- Rub some water or ghee to the sago and roast it over low heat. Stir occasionally to keep from burning. After some time it turns golden in color. Remove from the fire and cool.
- Make a very fine powder of sago in a heavy duty grinder and keep aside.
- Now roast vari tandool on low heat till light brown in color. Similarly roast rajgira. Do not roast cumin seeds. Let cool.
- Grind together, powdered sago, vari tandool, rajgira and cumin seeds to make a fine powder.
- Once cool, store the bhajani in an airtight container and use as required.
Mint leaves 500 gms.
Green coriander leaves 300 gms.
Green chili 5 no.
Lemon juice 1 tbsp.
Onion 3 nos.
Scraped ginger 20 gms.
Anardana powder 2 tbsp.
Salt As per taste
1. Wash chilies, ginger, mint leaves and green coriander leaves and slice the onions.
2. Cut roughly and then grind to a fine paste. Add a little water if required, lemon juice, salt and anardana powder.
3. Mix well and serve.
Paapri,coarsely crushed 50 gms.
Puffed rice 100 gms.
Chili powder 1 tsp.
Chaat masala 1 tsp.
Onion chopped 1 no.
Raw mango chopped 2 tbsp.
Green chilies, deseeded, finely chopped 2 nos.
Coriander chopped ½ cup
Juice of a lemon To taste
Tamarind chutney To taste
Mint chutney To taste
Salt To taste
1. In a bowl, mix all the ingredients together.
2. Adjust the chili powder according to taste.
3. Serve immediately in individual plates.
White vatana 250 gms
Potatoes 500 gms
Cornflour 2 tbsp.
Green chilly 1 no..
Cumin seeds (jeera) ½ tsp.
Curry Leaves (kadhi patta) a few
Garam Masala powder ½ tsp.
Red chili powder ½ tsp.
Turmeric (haldi) ¼ tsp.
Oil 1 tbsp. + to fry
Salt As per taste
1.Soak vatana in water for about six hours and boil with haldi till done.
2. Add salt, mash a little.
3. Boil potatoes, peel & mash them, add corn flour, finely cut green chilies and salt.
4. To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
5. Heat the Tava, put a little oil on it & fry pattice gently on both sides. Fry on slow or medium heat. Keep aside,
6. Heat 1 tbsp. of oil, lightly fry jeera, kadhi patta, chili powder and Garam Masala Powder to make vaghar. Put this vaghar on the Ragda.
7. Just before serving, take pattice and pour ragda on it.
8. Serve hot with Tamarind Chutney and sliced onions.
Sabudana 2 cup
Coconut, grated ¼ cup
Peanut powder ½ cup
Green chilies, chopped 2 nos.
Jeera 1 tsp.
Potato, cut cubes 1 no.
Ghee 1 tbsp.
Salt To taste
1.Wash, drain and soak the sabudana in water for ½ an hour.
2.Heat ghee in a vessel, add the jeera & chilies, when it starts spluttering add the potatoes and fry further.
3.Next add the salt, peanut powder and fry for a while.
4.Lastly add the soaked sabudana into the potato mixture and cook for 5-7 minutes.
5.Serve hot garnished with grated coconut.
Sabudana 1 cup.
Refined oil 200 gms.
Potatoes 2 nos.
Green chilies 3 nos.
Coriander leaves As required
Salt To taste
1.Soak sabudana in water for 3 hours and strain.
2.Peel and boil the potatoes and mash together with the sabudana.
3.Chop chilies and coriander leaves finely and mix. Add salt, Cummin seed and mix.
4.Make tiny wadas with this dough and deep fry in oil.
5.Remove when brown and serve with ketchup or green chutney
- Malabar bananas, cut in pieces 9 nos.
- Sugar 1 cup
- Cardamoms 6 nos.
- Water 1 cup
1.Make a syrup by mixing the sugar with water.
2.Cook the banana pieces in the sugar syrup till it becomes thick.
3.Then add ghee little at a time and keep stirring till the colour becomes dark brown.
4.Separate the extra ghee and then add the powdered cardamom.
5.Pour the halwa into a flat dish, cool and then cut as required
Maida 2 cups
Methi chopped 1 cup
Warm oil to knead
Warm water to make the dough soft
Salt to taste.
Oil to deep fry
Oil 3 tbsp
Ginger & Garlic paste 1 tbsp
Cooked Peas 1 cup
Cooked Potatoes 2 medium
Coriander Powder 1 tbsp
Jerra Powder 1 tsp
Mustard 1 tsp
Turmeric 1/2 tsp
Fennel Seeds Powder 1 tbsp
Garam masala powder 11/2 tsp
Salt to Taste
First take oil in a kadai or a big pan and put mustad seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry. At last add coriander leaves for the flavour.
1. Take maida- mix salt, Methi and warm oil together and make a dough, then use warm water to make the dough soft.
2. Take a big ball of the dough a roll it very thickly.
3. Then cut it into half make a cone and put the above filling into it and close it with the help of water.
4. Repeat the same thing with the other half also.
5.heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a low flame.
6. Then enjoy it with any garlic chutney.
250 grams french beans
500 grams cabbage
2 tablespoons ghee
2 to 3 onions
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
3 tablespoons plain flour (Maida)
2 tablespoons chopped coriander
2 to 3 chopped green chillies
Oil / Ghee for frying
Salt to taste
1. Chop all the vegetables finely.
2. Heat the ghee in a vessel and fry the onions for 1 minute. Add the vegetables, turmeric and chilli powders and salt and continue cooking until the vegetables are cooked.
3. Sprinkle the plain flour on the vegetables, mix and cook again for a few minutes.
4. Mash the vegetables. Add the coriander and green chillies and mix well.
5. Shape into cutlets.
6. Roll in bread crumbs and shallow fry in ghee.
7. Serve hot with tomato ketchup.
8 - 10 large green chilies
Oil to deep fry
2 tablespoons peanuts
2 tablespoons desiccated coconut
1 tablespoon sesame seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 -3 red chilies, whole
¼ teaspoon black peppercorns
1 teaspoon brown sugar or jaggery
1 small red onion, chopped
2 Serrano green chilies
½ teaspoon onion seeds
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 sprig of curry leaves
1 tablespoon garlic, minced
salt to taste
2 tablespoons tamarind paste
Fresh cilantro for garnish
Slit and deep fry the green chilies in hot oil.
Remove and keep aside.
Roast all the ingredients for the paste on a dry skillet. Then grind them together along with the onions and the green chilies.
Heat oil and add the onions seeds, cumin and mustard seeds, when crackling add the cloves and the curry leaves.
Add the garlic and stir for a minute. Add the salan paste and continue stirring.
Add a few tablespoons of water at intervals to avoid paste sticking to the pan.
Add the tamarind pulp and ½ cup of water.
Stir for 5 minutes until the gravy resembles the consistency of a sauce and the oil begins to separate out.
Add the salt and the fried chilies to the hot gravy.
Simmer for about 5 minutes.
Remove and garnish with finely chopped coriander leaves
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying
1. Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
2. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
3. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
4. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
6 medium sized Capsicum
100gms Cooked Rice
Juice of half Lemon
2tsp Red Chili Powder
Salt to taste
1. Chop Onion, Carrots, Potato and Beans finely. Cut the tops of Capsicums and remove the seeds and keep aside. Heat Oil in a kadai and add all the vegetables. Sprinkle water and close the kadai and cook till tender.
2. Add Rice, Salt, Chili powder, Sugar and Lemon juice and mix well. Fill this mixture into the Capsicums. Heat Oil and arrange the Capsicums in the kadai and cover it.
3. Cook on low flame until the Capsicums become soft.
4. Serve hot with Roti.
1 tin sweet corn-cream style
4 cups chicken stock
2 tbsp corn flour
1 1/2 tsp salt
1/4 tsp ajinomoto (optional)
1 egg, slightly beaten
1/2 cup cooked diced chicken
1. Dissolve the corn flour in 1/2 cup water and keep aside.
2. Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the corn flour solution and let simmer for about 10 minutes.
3. Add the salt and the shredded chicken and keep on simmer.
4. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajinomoto and serve hot.
1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (280gms)
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml soda water
1.Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.
2.Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff.
[Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].
3.Once all the flour is used up, beat the batter as above till light (5-7 minutes). 4.Add the soda and mix gently till smooth.
5.Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
6.Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
7.Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.
3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration
1.Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
2.Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
3.Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
4.Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
5.Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
6.Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
7.Add paneer to the gravy and stir well.
8.Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
9.Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .
2 Cups Thick Poha (flaked rice)
1 chopped onion
1 Tsp. chopped green chilies
1 Pinch heeng
½ Tsp. Turmeric powder
½ Tsp. mustard seeds
2-3 Tsp. peanuts
grated coconut for garnish
oil for seasoning
salt to taste
sugar a pinch
1 Tsp. Lemon juice
1. Wash poha and drain water completely and leave aside for 5 minutes.
2.To this poha add a pinch of sugar and salt to taste.
3. Heat oil in a pan add mustard seeds, heeng, green chilies, haldi, onion cook for 5- minutes and then add peanuts stir for a second.
4. Add poha and mix well and cover it for a minute.
5. Garnish with coriander, coconut and sprinkle lemon juice just before serving coconut and sprinkle lemon juice just before serving.
Tip: If you want you can add potato, green peas etc.
1 small carrot
1 medium cauliflower
2-3 French beans
1 small piece cabbage
1/2 tsp. Soya sauce
1/2 tsp. each grated ginger and garlic
1/4 tsp. crushed red chili
Salt according to taste
1/2 tsp. sugar
2 tsp. cornflour
1 tsp. Oil or ghee(clarified butter) or butter
2 cups water
1.Chop all the vegetables finely.
2.Heat butter in a pan. Add onion, ginger, garlic and vegetables.
3.Stir fry the vegetables till they look bright and done. Add water and bring to boil
4.Mix cornflour in 1/2 cup cold water and add to the soup, stirring simultaneously.
5.Bring to boil again. Add chili, sauce and sugar and boil till thick and transparent.
Red gram dal (tur dal) picked
over & rinsed
Water 2 cups
Tamarind pulp, lemon- sized piece
Hot water 1 cup
Green chillies, slit sideways 2 nos.
Chopped mixed veg 1 cup (e.g. onion, radish, potato etc,)
Water 1 cup
Ground turmeric ½ tsp.
Sambar powder 3 tsp.
Rice flour (optional) 1 tbsp.
Extra water 2 tbsp.
Small bunch of coriander
leaves, chopped to garnish
Salt As per taste
Brown mustard seeds 1 tsp.
Asafoetida powder ½ tsp.
Fenugreek seeds ½ tsp.
Cumin seeds ½ tsp.
Red chilli, halved 1 no.
Oil 1 tbsp.
A few curry leaves
1. Wash red gram dal well. Drain. Place dal in a heavy saucepan. Cover with 2 cups water and bring to a boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat, and simmer dal gently for 1½ hours. Set dal aside without draining.
2. Soak the tamarind in 1 cup hot water for 15 minutes. Strain the tamarind water into another container, squeezing as much liquid as possible out ot the tamarind pulp. Discard the pulp. Set the juice aside.
3. Select enough vegetables to fill approx.1 cup when chopped. Peel and prepare as necessary. Chop into 1 cm ( ½ in) pieces. Set aside.
1. Heat 1½ tbsps. oil in a heavy saucepan. Add the mustard seeds, asafoetida power, fenugreek seeds, cumin seeds, halved red chilli, and a few curry leaves.
2. When the mustard seeds splutter, add the slit green chillies and chopped vegetables. Saute for a couple of minutes.
3. Add tamarind juice, 1 cup water, salt to taste, ground turmeric, and Sambar Powder . Cover and simmer over a low heat until the vegetables are tender.
4. Add the undrained cooked dal. Simmer for 5 minutes, until thoroughly blended. If the sambar needs to be thickened, make a smooth paste of the rice flour in 2 tbsps.extra water. Add to the sambar and cook for 2-3 minutes.
5. Garnish with the chopped coriander leaves. Serve hot with rice.
1 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 tbsp. cocoa powder
1 1/2 tsp. drinking chocolate
1/2 cup vegetable oil
3/4 cup castor sugar (superfine or granulated sugar will work also)
1 tsp. vanilla essence
Approximately 150 ml (5 oz.) aerated water* (use the amount which would make the batter smooth)
*Note: Aerated water is distilled water or carbonated water.
1.Sieve the first 4 ingredients.
2.Mix oil and castor sugar and beat until light and fluffy.
3.Add cocoa powder to the flour mixture and mix.
4.Add the aerated water and make a soft batter.
5.Add the drinking chocolate and beat well.
6.Grease a cake mould and dust with a little flour. Pour the mixture into the mould and bake at 350 degrees F/180 degrees C. for 30-40 minutes.
1 big baingan
1 medium sized onion(finely cut)
1 big tomato (finely cut)
1/2 spoon turmeric powder
Mirchi powder to taste
1 pinch hing powder
Salt to taste
Coriander leaves(finely cut)
1.Bake the baingan in the oven for 45 minutes at 400 degrees. Let it cool.
2.Fry the onions till it turns to golden color. Put turmeric powder, mirchi powder, hing powder, salt and tomatoes.
3.Fry for some more time until the tomatoes are mashed.
4.Remove the outer skin of the baked baingan and mash it with the hand or grind it in the mixture for fine texture.
5.When the tomatoes are done, add the baingan mixture to it and boil it for some more time. That's all. Your baingan bartha is ready.
6.Before serving, garnish it with fresh coriander leaves. You can have it with chapathi or rice.
300 g Penne pasta
1 Medium onion
400 g Tomatoes
450 ml Tomato juice
175 g Grated cheese
2-3 Cloves garlic
Red chilli flakes
1 Green pepper
1 tsp Basil
1 tsp Oregano
Dash of red grape juice
1. Boil and strain the penne pasta.
2. Heat oil in a saucepan.
3. Add finely chopped garlic, onion, green chillies and fry till onions turn golden.
4. Add tomatoes and cook. Add tomato juice later.
5. Add basil, oregano, chili powder, grape juice and salt to taste.
6. Cook for about 3 minutes and add strained pasta.
7. Remove it from the flame.
8. Garnish with grated cheese and chili flakes.
9. Spicy Pasta Arrabiata is ready to serve.
1 small bowl Besan
1 small bowl Water
1 teaspoon Salt
1/2 tablespoon Lemonjuice
1 tablespoon Oil
1 tablespoon Fruit Salt or ENO
1 teaspoon Mustard Seeds (rai)
2 Sliced Green Chillies
A few Curry Leaves
2 Tablespoon Sugar
2 tablespoon Lemon juice
1/4 cup Water
1 tablespoon Oil
2 tablespoon Chopped Coriander
1 tablespoon Grated Coconut
1.Mix together besan, salt, oil, lemonjuice and water. Keep it for 15- 20 min.
2.Grease a baking dish. Now add Eno to the above mixture and mix well and pour this mixture right away in the greased pan.
3.Steam it for 20 minutes.
4.Prepare the tampring adding rai, greenchillies and curryleaves in hot oil.Mix together water,sugar and lemonjuice and pour into tempring. boil it.
5.Take out dhokla and cut into pieces. Pour the tapering mixture over it.Garnish with grated coconut and Coriander