The Indian Flavour

Rava Kichidi

2011-04-05T17:14:00.000-07:00

Rava Kichidi

Ingredients:

Sooji - 2 Cups

Onion - 1 (Cut length wise)

Tomato - 1

Green peas - I handful

Carrots - 1 Cut into bite sizes

French beans - 6 Cut into bite sizes

Cilantro

Garlic pod - 4

Lemon Juice

Green pepper - 2 Slit

Turmeric - 1 TSP

For tempering:

Saunf - 1 TSP

Jeera - 1/2 TSP

Mustard - 1 tSP

Urad dhall - 1 TSP

Channa Dhal - 1 1/2 tsp

Curry leaves - 1 sprig

Oil

Procedure

Fry the sooji in a wide pan till the color changes from half white to ivory.Keep aside

Heat 3 TSP of oil in a Kadai and when it heats add the tempering agents.

Add the onions and fry till they are golden brown. Add green peppers and fry them.

Now add the garlic and tomato and fry till they are fully cooked.

Now add the cut veges and saute them for 7 to 8 mins till they are 3/4th cooked.

Add turmeric, salt and 4 cups of water and let the broth boil.

When the water boils, add the roasted sooji slowly into it and stirring it continuously to avoid lumps.

Close with lid till the sooji is finely cooked. Allow it to remain for 10 mins taking time to keep stirring it every 2 mins.

Close heating. Pour the lemon juice and sprinkle Cilantro.

Serve with Chutney

Gravy - Tofu capsicum Jalfrezi

2010-10-18T13:52:00.001-07:00

Tofu capsicum Jalfrezi
Ingredients:

Fresh Tofu - 1 pack
Green bell peppers - 1
Ginger Garlic paste - 1 TSP
Onions finely chopped 1
Tomatoes Finely chopped 1
Milk - 1/2 cup
Yogurt - 2 TBSP
Cilantro

Dry Powders

Red Chilli powder - 1 TSP
Garam Masala powder - 1 TSP
Coriander Powder - 1 TSP
turmeric pOwder - 1 TSP

For seasoning

Cumins seeds - 1 TSP
Cloves - 1 TSP

Procedure

Remove the Tofu carefully from its pack and place it in a soft cotton towel to remove any moisture /water for 30 mins.
The slice it carefully into small cubes and fry them in oil till they turn golden brown. Keep them over a kitchen tissue to remove any excess oil.
Now heat oil in a wide skillet, add the seasonings, and when they crack add the Onions and saute well.
Then add tomatoes and when they turn tender add the capsicum and saute it well.
Add in all the dry powders, Milk, yogurt , salt and mix well till the capsicum is cooked and the broth thickens to a gravy consistency.
Slowly drop the fried tofus carefully and give them a quick stir. Allow them to mix with the gravy and switch off. Garnish with cilantro and serve hot with rice or Roti

Gravy: kathrika Kotsu

2010-10-18T13:45:00.000-07:00

Kathrika Kotsu

Ingredients:

Fresh Purple Egg plants 4 -5
Onions finely 1 - chopped
Tomato 1 - Finely chopped
Red Chilli powder - 1 TSP
Coriander powder - 1 TSP
turmeric powder - 1/2 TSP
Salt to taste
Oil - 2 TSP

For garnishing

Cilantro sprigs

For seasoning

Mustard seeds 1 TSP
Urad dhal 1 TSP
Cumin seeds - 1 TSP
Hing - a pinch
Red chilli - 2
Curry leaves - a few

Procedure:

Chop the brinjal into slices and keep them immersed in water to avoid them from being oxidised
In a wide skillet heat oil and add the seasonings, when they crack add the onions and saute till they become pink.
Then add tomatoes and saute till they are tender.
Add in the brinjals, the dry powders and some salt. Give them a good mix, add some water and close with lid for the veggies to cook fully 7 - 10 mins.
Simmer and close heating when the broth is slightly thick in texture
Garnish woth corainder and serve hot with Rice, roti or Ghee pongal

gravy - Saag Paneer

2010-10-05T17:27:00.000-07:00

Saag Paneer

Ingredients:

Paneer 1 cup
Palak (Spinach) 1 cup
Methi 1 cup
Garam Masala 1 TSP
Coriander powder I tsp
Onions finely chopped 1
Tomato finely chopped 1
Cumin seeds
Cloves 3
Cinnamon 2
Ginger Garlic paste 1/2 TSP
Kasuri Methi
Butter 1 TSP
Salt to taste
Bay leaves

Procedure:

Finely Chop the greens and steam them till they become soft.

Coarsely grind them in a blender without adding water

Chop the cheese into small cubes and fry them in oil. Drain them on a tissue to remove any excess oil

Heat the butter in a skillet. Add the cloves, cinnamon, bay leaves and cumin seeds. When they crack add the onions and saute well till they turn pink.

Then add the ginger garlic paste.Saute them well till the raw smell fades,

Now add the tomatoes and cook them well

Add the blended greens, salt and dry powders . Mix well

When it comes to a boil, add in the cheese cubes, Mix well.

Switch off heating and sprinkle kasuri methi

Goes well with Naan, Roti

Sweets - Carrot Halwa

2010-10-05T17:18:00.000-07:00

Carrot Halwa

Ingredients:

Carrots grated 2 cups
Milk 1 cup
Sugar 1/2 Cup
Grated nuts(Almond and Cashews)
Raisins
Ghee 3 Spoons
Saffron a few strands

Procedure:

Heat 2 TSP of ghee in a skillet and add in the grated carrots and saute them till they are 1/2 cooked.

To this mix add in the milk and keep stirring the mix till the Milk blends well with the carrots and the raw smell fades away and they are fully cooked. But be careful to check that they are not fully mashed or mushy.

Now add the sugar and mix till it they becomes dry.

Heat remaining spoon of ghee in a separate pan, fry the nuts and raisins and combine them with the Carrot mix.

Sprinkle the saffron and serve hot with icecream

sweets - Choco Brownie

2010-09-19T18:26:00.001-07:00

Choco - gluten free Brownie

Ingredients:

Wheat flour - 3/4 th Cup Replacement for Maida
Corn starch - 3/4 th Cup
Cocoa - 1/4 cup
semi sweet choco chips - 1 cup
Eggs - 3
magarine - 1 stick
sugar substitute - 1/2 cup
Baking powder - 1 1/2 TSP
Vanilla esscence - 1 TSP
Walnuts - 1/2 Cup

Procedure

Seive the Corn starch, Wheat flour and Baking powder and keep them aside

In a bowl add the eggs (Yolk and whites) and whisk them adding suagr/sugar substitute in small portions till the mix froths.

In a double boiler ( Heat water in a wide pan and place another bowl over it) add the semi sweet chips and the margarine and melt them.

Now combine the egg mix and melted choco and whisk them together.

Now add in the dry ingredients and mix well

Pre - heat oven to 180 deg C or 350 Deg F

Grease a cake pan and pour in the mix. Bake for 30 mins or till the skewer comes out lcean from the cake.

Leave the cake to cool completely before icing

curry - Vazhapoo curry

2010-09-19T18:13:00.000-07:00

Vazhapoo curry

Ingredients:

Vazhapoo (Banana blossoms) - 2 cups
small Onions - 1 cup
green chillies - 2
Shredded coconut (Optional) - 2 TSP

For tempering :

Mustard seeds - 1 TSP
Urad Dhall - 1 TSP
Hing - 1TSP
Curry leaves - 6
Red chilli - 2
Garlic pods crushed -2

For grinding

Toor dhall - 2 TSP
bengal gram - 2 TSP
Red Chilli - 1 TSP
Garlic Pod - 1

* Soak thedhall in water for 20 mins and grind them dry along with the other gringing ingredients.

Procedure:

Clean the blossoms by removing the lil stem and soak them in buttermilk to avoid them turning black
Cut them into small pieces.
Pressure cook these cut flowers along with the ground dhall mix till they turn tender.
Heat some oil in a skillet and add the tempering agents and hing and when they crack add onions and saute well. Add green chillies and crushed garlic and saute till they ar cooked.
Now add the half boiled flowers with the dhall and salt and saute them till they are fully cooked and the curry becomes almost dry.
Close heating and add the coconut. Serve with boiled rice

curry - Beetroot curry

2010-09-19T18:05:00.003-07:00

Beetroot Curry

Ingredients:
Beets finely cut - 2
Onions finely chopped - 1
Green chillies - 2-3
Curry leaves - 6
Shredded coconut - 2 TSP
Cilantro
Salt to taste

For tempering
Mustard seeds - 1 TSP
Urad dhall - 1/2 TSP
Bengal gram - 1/2 TSP

Procedure

After removing the outer skin off the beat cut them into small bite sizes. Microwave them for 3 -4 mins so that they are 3/4th cooked
Now heat 2 TSP of oil in a kadai , add the tempering agents and when the crack add the onions and saute till they turn pink.
Add the curry leaves and green chillies (slit) and saute well
Now add the cut beets and salt and saute till the vege becomes tender and is fully cooked.
Swicth off stove.Sprinkle shredded coconuts and serve with Rice

snack - Aval Upma

2010-09-19T17:56:00.000-07:00

Aval Upma

Ingredients:

Beaten rice - 2 cups
Onions finely chopped -1
Green chillies -2/3
Peanuts - 2 TSP
Cashews - 2TSP
Potatoes -1
Cilantro
Coconut Shredded- 2 TSP

for tempering

Mustard seeds - 1 TSP
Hing - 1TSP
Urad dhall - 1/2 TSP
Bengal gram - 1/2 TSP
Curry leaves - 6
Turmeric - 1/2 TSP

Salt to taste

Procedure:

Wash the beaten rice in water. Drain and set aside
Chop potatoes into small bite sizes and boil them in microwave for 5 mins
Fry the cashews and peanuts in a skillet and keep then aside
Heat 2 tsp of oil in a skillet, and add the tempering agents and when they crack add the chopped onions and saute till they turn pink. Then add the green chillies and saute well.
Now add the potatoes and saute till they release the flavour.
Now add the washed beaten rice, salt and the fried nuts and mix well.
After 2 - 3 mins switch off heating, add the coconuts and cilantro
Serve with any chutney

Gravy - Arachi Vitta Sambar

2010-09-19T14:34:00.000-07:00

Arachi vitta Sambar

Ingredients

Sambar Onions - I cup

Green Chillies - 3

Veges (Any vegetable - ahandful)

Shredded Coconut - 2 TSP

Hing - 1 TSP

Toor Dhall - 1/2 Cup

Tamarind - lemon size

Cilantro

Sambar powder - 2 TsP

Red Chilli powder - 1/2 TSP

Tomatoes - 1

For grinding

Toor Dhall - 2 TSP

Dhaniya - 1 TSP

Dry chilli - 1

Shredded Coconut - 1TSP

Curry leaves - 4

Peppercorns - 1/2 TSP

* fry all off the grinding ingredients in a skillet with little oil and dry grind them in a blender.Keep aside

For tempering

Mustard seeds - 1 TSP

Fenufreek seeds - 1 TSP

Curry leaves - 4

Cumin seeds - 1 TSP

Procedure:

Pressure cook toor dhall and mash them into a paste.Keep aside
Squeeze jiuce from the tamarind soak in little water.
Heat oil in a skillet and add the hing and shredded coconut and saute till the coconut is fried.
Now add the tempering agents and when they crack add the onions.
Saute the onions and green chillies till they turn pink and then add tomatoes and saute till the tomatoes are cooked.
Add the veges, salt, turmeric and saute for 5 mins till they are half cooked.
Now add the Dhall and the ground dry masalas and saute till they are well mixed.
Add the tamarind juice, and red chilli powder. when the broth comes to a boil add sambar powder. Close with lid till the veges are well cooked and the broth thickens.
Close heating, sprinkle cilantro and serve with boiled rice

Rice - Gobi Brocholi Rice

2010-09-10T08:54:00.001-07:00

Gobi - Brocholli Rice

Ingredients

Fresh Cauliflower cut into small florets

Brocholli cut into Florets

Onions 1 -Finely chopped

Pudhina - 1/2 cup

Chillipowder - 1 TSP

Cloves - 4

Ginger garlic paste - 1 TSP

Salt to taste

Oil

Cilantro

Boiled Basmati Rice - 1 Cup

Procedure

Cut the Cauliflower and Brocholli into fine peices and boiled them in the microwave for 3 mins adding water.
Heat 2 TBSP of oil in a skillet and add cloves, Onions and saute them till the onions turn pink.
Add the Ginger garlic paste and saute till the raw smell fades. Add the Chilli powder, turmeric powder and Mint leaves and saute . Add the vegies and saute till the vegetables are cooked and well mixed.
Add some water and cover the skillet for 5 mins till the mix is entirely blend with the veges. Add salt to taste.
Once the water is absorbed and vegies are done, switch off stove and garnish with cilantro.
Mix the cooked vegies with the cooked rice evenly and serve with raita

Snack - Veg Puff

2010-05-19T18:15:00.000-07:00

Veg Puff - Serves 4

Ingredients

Puff Pastry Sheet
Vegetables (Carrot, Beans)
Finely chopped
Ginger Garlic paste
Pototoes Boiled - 2
Peas Boiled - 1/2 Cup

Masalas:

Garam Masala - 1 TSP
Chilli powder - 1 TSP
Ground Pepper - 1/4 TSP
Turmeric POwer - A pinch
Coriander
Salt to taste
Oil

Procedure:

For the pastry sheets

Thaw the pastry sheets 2 - 3 hours before preparation. Each sheet can make upto 3 Puffs
Sprinkle some all purpose flour on a flat surface and place the sheets over it and roll each single pastry sheet into thin sheets.
Divide the elongated sheets into 3 or 4 pieces of dersired lenght and thickness.
Repeat the process for the rest of the sheets to make 10 or more puffs

For the Stuffing

Heat oil in a pan. Add the Ginger Garlic paste and saute till the raw smell fades.
Add the finely chopped vegies and saute them till they are fuly cooked.
Add in the mashed and boiled potatoes and peas and saute for another 2 - 3 mins.
Add all the masalas and give a brief stir to the vegies, Switch off stove
Sprinkle chopped corainder

For the Puff filling

Spoon in enough stuffing into the rolled and cut portion of the Pastry. Seal the edges using a fork or fingers to get a rectangle shaped patty. Continue for the rest of the pastries.
Place all of them in a aluminium foil lined tray and bake for 20 mins under 350 Degrees F'
Serve with any sauce or Chutney

appetiser - Masala Vadai

2010-05-04T07:39:00.000-07:00

Masala Vadai

Ingredients:

To grind:

Channa Dhall - 2 Cups
Ginger 1 Big piece Crushed
Garlic 4 - 5 Pods
Cumin seeds 1/2 TSP
Fennel seeds 1/2 TSP
Red Chilli 2
Green Chilli 2
Raw Rice 1 TSP

Other Ingredients:

Onions finely chopped
Curry leaves
Grated Coconut 2 TSP (Optional)
Cilantro
Salt to taste

Procedure:

Soak the Channa Dhall for 2-3 hours. Drain and put them in a blender.
Add all of the grinding ingredients and then add the other ingredients and mix well using the hand. Take a small portion and make a small flat pattie out of the above dough and repeat to make some 15 to 20 such small patties.

Heat oil in a skillet and deep fry them till they turn golden brown. Drain any excess oil on a tissue and erve hot with Cutney or any spicy sauce.

Appetiser - Bhindi Bhojpuri

2010-05-03T19:32:00.000-07:00

Bhindi Bhojpuri

Ingredients:

Okra - Washed and slit lenghtwise
Chilli powder - 1/2 TSP
Ginger Garlic paste - 1 TSP
Cumin seeds to taste
Basin - 1 TBSP
Corn Starch - 1 TBSP
Rice Flour - 1/2 TBSP
Salt to taste
Aamla powder - a pinch
Oil

Procedure:

Mix all of the above ingredients with a little oil.
Coat all the slit Okras with teh above masala and deep fry them in oil.
Serve hot.

Appetiser - Paneer Frankie

2010-04-29T06:51:00.000-07:00

Paneer Frankie

Ingredients:

All purpose Flour 1 Cup

Whole wheat flour 1/2 Cup

Paneer

Red Chilli powder

Turmeric Powder

Onions

Tomatoes/Sauce

Coriander Powder

Cumin powder

Salt to taste

Cilantro

Lemon

Bell peppers

Procedure

Cumble the Paneer in a blender and keep aside.

Cut the onions and tomatoes into fine pieces. Heat Oil in a skillet and fry the onions till they start melting. Add all the Masala powders, Some salt and saute for 5 mins. Then add in the Tomatoes and saute till the tomtoes blend. Then add the bell peppers and cumbled paneer and mix well.

Once oil leaves, switch off heating, Sprinkle Cilantro and pour in some lemon juice.

For the Dough:

Mix the All purpose flor and atta to make a soft dough adding some salt, oil and water as binders.

Keep aside for 20 mins. Later roll them out into thin sheets and spread some oil on its surface and fold them from their outer edges inwards forming a fan shaped dough.Let it rest for another 15 mins.

Now roll them out into thin Sheets and heat them on a tava just like rotis. Once cooked on both sides fill in the top portion of the tortillas with the paneer mix and fold inwards. Use a toothpick to seal the mouth of the tortilla.

Serve with any dip or tomato sauce.

Appetiser - Chilli Gobi

2010-04-27T14:51:00.001-07:00

Chilli Gobi Dry

Ingredients:

Cauliflower Florets 1 Cup
All purpose Flour/Gram flour 2 TBSP
Corn Flour 1 TBSP
Ginger Garlic Paste 1 TBSP
Garam masala 1/2 TBSP
Tandoori Masala 1/2 TBSP (Optional)
Red Chilli powder 1 TBSP
Salt to taste

For Garnishing:

Cilantro
Spring Onions
Lemon

PROCEDURE :

Cut the Cauliflower into small florets with each floret having a stalk to dip and fry.
Soak them in hot water adding a little salt for 10 mins.
Now mix all of the above ingredients to a smooth batter which is thick in consistancy enough to coat the florets.
Heat enough oil in a skillet just enough to immerse the coated florets for frying.
Dip the florets in the masala paste and deep fry them on a medium flame till they turn golden brown.
Arrange them on a serving platter and garnish with Cilantro and Spring onions. Squeeze in some lemon if desired.

Vegetable Stew

2010-04-13T13:35:00.001-07:00

Vegetable Stew

This is a Kerala dish made of coconut milk cream and cooked vegetables which can be relished with cooked rice or Roti.

Ingredients:

Veges ( Carrot, Beans, Potato, Cauliflower and Green Peas)

Coconut Oil 2 TBSP

Coconut Milk 1 Cup

Onion 1 Chopped

Tomato 1 Chopped

Cloves 2-3

Cilantro for garnishing

Cumin Powder 1/2 TSP

Coriander Powder 1/2 TSP

Chilli powder 1/2 TSP

For tempering:

Mustard Seed 1 tsp

Curry leaves 1 sprig

Procedure

Cook the veges tenderly in a microwave for 5 mins adding a little salt.

Heat Coconut oil in a wide pan. Once oil is heated add the mustard seeds and clove and when it cracks add the curry leaves. Then add the onions and saute till the onions turn pink, ten add tomatoes.

Add the Cumin, Coriander and Chilli powder and saute for some time.

After 3 mins add the cooked veges and some water and saute till the mix is almost dry. Then add the coconut milk and let the broth thicken for some time.

Remove from fire, Sprinkle cilantro and serve hot.

Gravy - Chilli Paneer

2009-04-30T10:46:00.000-07:00

Chilli Paneer:

Ingredients:

Paneer

Bell pepper

Onions 1 Finely cut

Chilli Garlic sauce

Soy Sauce

Corn flr 1 TSP

Red Chili POwder

Ginger Garlic paste

Green pepper 2

Salt and Sugar

All purpose Flour 1 TSP

Procedure:

Mix cornflour, All purpose flr, Ginger Garlicpaste and salt in a bowl and make a paste of water.

Add paneer chunks to it ad let in marinate for 5 mins.Drizzle some oil to it and mix well.

Now put this mix in microwave for 2 mins or can fry thm in Oil.

In a separate wok heat oil, add Ginger garlic paste, Onions and green pepper and saute for 2 mins. Add Jeera Powder, Coriander Powder and saute til the raw smell dies.

Add Sugar, Soy Sauce, Chili Powder, Chili Garlic paste and pepper and saute well.

Add Paneer and saute well. Finally add some Lemon Juice and coriander

Rice - Mushroom - Paneer Pulav

2009-04-22T17:34:00.000-07:00

Mushroom Corn Pulav

Ingredients:

Basmati Rice 1 1/2 Cup
Mushrooms 1 Cup
Green Onions/Onions 1 medium Size
Sweet corn 1/2 Cup
Bell pepper 1/2 Cup
Green Pepper 2
Garam Masala 1 TSP
Sugar 1/2 TSP
Butter 2 TSP
Salt to taste
Cumin 1 TSP

Garnish with:

Cilantro
Fried Cashews
Mint
Fresh paneer - fried in Oil - 1/2 Cup

Procedure:

Wash the rice and let is soak for 30 mins. Then Boil rice adding one Clove, Cumin, Mint leaves and some Butter.
Boil the Corn and keep aside.
Heat the butter in a wok and fry the cumin seeds ,Suagr, then add the green peppers, Onions.
When the Onions turn pink add the veges and corn and saute adding some salt.
Finally add some Garam Masala and saute for 2 mins.
Add mint leaves and toss the mix and close heating.
Garnish with the Cilantro fried cashews and Paneer.

Chinese veg fried Rice

2009-04-21T09:12:00.000-07:00

Chinese Veg Fried Rice

Ingredients:

Long grain Rice 1 Cup

Veges ( Carrots, Bell pepper, French Beans, Green peas, Sweet Corn, Mushroom, Cabbages) 1 Cup

Spring Onions 1/2 Cup

green chillies 2

Ginger Garlic Paste 1 TSP

Sugar 1/2 TP

Sauces:

Soy Sauce 1 TSP

Vinegar 1 TSP

red Chilli sauce 1 TSp

Tomato Ketchup 2 TSP

Procedure:

Boil the rice with 1 cup water adding a pinch of Ajinomoto.

Now in a pan heat 2 tsp of Olive oil, Add the Gingergarlic paste, Green chilies and onions and saute well. Add Ajinomoto and some sugar and saute.

Add all the veges and fry them till they become crisp .

Add in all the sauces and toss. Now add equal quantity od rice and mix well. Garnish with green Onions or Cilantro.Serve Hot

Salads - Caesar Salad dressing

2009-04-20T08:21:00.000-07:00

Caesar Salad

Ingredients:

Romaine lettuce
Mayonnaise 2 TSP
Ranch 2 TSP
Salt
Grated Parmesan 2 TSP
Croutons (Procedure below)
Pepper
Lemon Juice Optional
Could also use Vinegar and Worcestershire Sauce

Procedure for Croutons:

Take a slice of white bread spread and butter over its face and rub a small piece or garlic all over it and cut into small bite sizes and fry them in oil or bake them in an oven.

Now for the Salad:

Cut the Lettuce and put them in a bowl. Add all the ingredients to it and Mix well and serve with some cheese sprinkled over it.

Desserts - Kesar Malai Kulfi

2009-04-20T07:58:00.000-07:00

Kesar Malai Kulfi

Ingredients:

Evaporated Milk 1 Can
Sweetened Condensed Milk 1/2 Can
Heavy Whipping cream 1 Small pack
Sugar to taste
Broken nuts ( Pistachios, Almonds)
Cardamom Powder
Saffron few strands

Procedure:

Whisk the evaporated milk and then add in the condensed Milk and again whisk them together till it froths.
Now in a separate bowl add the whipping cream and sugar ( I used 2 TSP) and whisk them.
Introduce the Whipping cream mix to the whisked Milk and add the saffron, Nuts and cardamom and bring the mix to a quick boil continuously stirring it.
Allow it to cool and then transfer them to Popsicle cups or any other ice cream moulds and insert an icecream stick into it and seal the mouth using an aluminium foil and and put them in the freezer section for 6 hours.
Serve with more nuts.

Gravy - Paneer Kurma

2009-04-13T15:54:00.001-07:00

Ingredients:

Paneer Kurma
Paneer/Cottage cheese 1 cup

Green peas 1 cup

Green bell pepper 1

Onions 2

Tomato puree 1/2 Cup

Ginger Garlic paste 1 TSP

Sugar 1/2 TSP

To grind: Grind the below together using little water

1 Onions

1 Tomatoes

Jeera

Green chillies

Coriander

Spices:

Cloves 3

Cinammon 2

Masalas:

Turmeric a pinch

Garam Masala 1 TSP

Procedure:

Fry the paneer cubes in oil and dry them on tissues to remove excess oil. Alternatively we can soak them in hot water for 10 mins and drain. This will soften them to be edible.

Now heat 2 TSP of oil in a Skillet and add the spices and the onions and saute till it turns pink. Add in the ginger garlic paste. Saute for 2 mins.

Now add the ground paste and saute. Add in the green Bell peppers and peas and some salt to taste and saute. Add in all the Masalas and saute. When the veges are half cooked add in the tomato puree. Allow the mix to cook for 5 mins. Now add in the paneer chunks and close with lid till the broth thickens.

Finally garnish with cilantro and serve with Indian bread or rice

Rice - Carrot peas Pulav

2009-04-13T14:04:00.000-07:00

Carrot Peas Pulav

Ingredients:

Basmati Rice 1 cup
Carrot 2 grated
Peas 1/2 cup
Green bell pepper 1 Julianne cut
Green Onions 4 finely chopped
Red Onions 1/2 finely chopped
Mint leaves
Green peppers 2
Ginger Garlic Paste

Garnish:

Cilantro
Cashews fried

Spices:

Cumin seeds 1 TSP
Cloves 6
Cinnamon sticks 2
Cardamom 4

Masalas:

Turmeric Powder
Red chili
Garam Masala a pinch

Procedure:

Soak the rice for 30 mins. Then boil the rice adding one spoon of Ghee, 3 cloves, cardamom and Cinnamon sticks and 1/2 TSP cumin seeds. Add half the salt for this dish and cook the rice.

Now heat 1 TSP of ghee in a skillet and fry the remaining spices, add the onions and saute well till the raw smell of the onions fade.
Add green peppers and ginger garlic paste and saute well. Add in the carrots and bell pepper and some salt to taste and saute for 2 mins. Now add tomatoes and the Masalas and cook well.
Add peas and mint leaves and cook till the veges are cooked. Sprinkle some water and close with lid. When the veges are finally cooked mix them with boiled rice and garnish with nuts and cilantro. Serve hot.

Starters - Potato crispies

2009-04-08T09:06:00.000-07:00

Potato crisps

Ingredients:

Potatoes

Garlic powder/Garlic salt

red chilli powder

Italian seasoning (Thyme,Rosemary, Basil, oregano)

Amchur powder

Procedure:

Cut the potatoes into thin slices and Half boil them with a little salt.

Carefully mix all the above ingredients and place them in a baking sheet. Heat oven to 425 Deg F and bake them for 10 mins and change the mode to broil for another 10 mins and serve hot.

Chaat - Dahi puri

2009-04-08T08:52:00.000-07:00

Dahi Puri

Ingredients:

Poori 6
Thin Sev / Nylon Sev
Carrot shredded1/4 cup
Potato boiled mashed
Thick yogurt 1 cup
Cilantro
Red chilli powder
Green Chutney
Sweet Chutney
Chaat Masala
Cilantro

Procedure:

Break the puris gently on their fragile side giving it a small opening at its centre.
Now fill in with mashed potatoes, chaat masala, both chutneys. pour in curd and sprinkle red chilli powder. Garnish again with sev, carrots and cilantro and serve.

Gravy - Navaratna Korma

2009-04-01T08:26:00.000-07:00

Navaratna Korma

Ingredients:

Broken nuts ( Cashews, Almonds,Raisins) - Fry them in Ghee

Onions 2

Tomato 1

Green pepper 3

Shredded coconut 2 TSP

Cloves 3

Cinnamon 1

Cardamom 3

Ginger

Garlic 3 pods

Curd 1/2 Cup

Milk 1/2 Cup

Veges: Boil these veges in water adding some salt

Cauliflower

French beans

Green peas

Carrots

Paneer/Tofu

Spices:

Red chili powder 1 TSP

Cumin - coriander powder 1/2 tsp

Turmeric 1/2TSP

Fruits

Pomegranate 1/4 cup

Pineapple 1/4 Cup

To wet grind:

Heat 1 TSP of oil in a wok and fry the Nuts( Save some for Garnishing) and add Cloves, Cinnamon, elachi and 1 onion ( Finely chopped) and ginger and garlic and saute till oil Oozes.

Switch off heat and allow the mix to cool.

Blend them in a blender adding little water.

Procedure

Now heat 2 tsp of oil in a wok and add this blended paste and saute till oil oozes. Add the spices and saute. Add then add cut tomatoes and saute. Add some salt to taste.

Add the veges and saute. Add Milk and curd and saute well. Finely when veges are cooked switch off heat...

Garnish with Pineapple and Pomegranate and nuts and serve with Hot roti, Pulka or Naan

sweets/Desserts - Oat Meal Chocolate Truffle

2009-04-01T08:16:00.001-07:00

Oat Meal Chocolate Truffle

Ingredients:

Oats 1 Cup

Sugar 1/4 cup

Cocoa Powder 1/4 cup

Butter 1/4 Cup

Vanilla 1 TSP

Condensed Milk 2 TSP
Coffee Decortion 1/2 Cup

Broken nuts

Flavouring :

Cinammon powder

Choco chips

Brown sugar

Procedure:

Roast Oats in a wok with little say 2 drops of butter till it turns brown.

Transfer content into a bowl.

In the same wok add butter, cocoa, sugar, essence, nuts and decortion and stir till the butter melts and all ingredients are well combined.

Now add the roasted oats , condensed milk nd Vanilla and mix well till the mix forms a thick dough. Remove from heat and allow it to cool for 5 mins.

Now roll them into small balls and dip them in various flavourings and refrigerate for 2 hours.

Breakfast - Veg Rava Idly

2009-03-30T10:19:00.000-07:00

Veg Rava Idly

Ingredients:

Semolina/Rava/Sooji 1 Cup
Curd thick 2 cups
Green Pepper 4
Carrots Shredded 1/2 Cup
Green Peas 1/4 Cup
Cilantro
Cashews

For seasoning: 1 TSp each

Mustard seeds
Urad dhall
Bengal gram
Jeera
Asafeotida

Procedure:

Heat say 2 TSp of oil in a wok and add the seasoning agents. Add cashews, green pepper and the veges and saute for 2 mins. Add the semolina and fry till the semolina starts turning brown.
Remove fom heat and transfer ingredients to a bowl. Add fresh thick curd and some salt and mix well. Add in chopped cilantro and let it rest for 30 mins,
Later pour the batter into Idly moulds and steam for 20 - 25 mins depending on the constistancy of the batter.

Serve with Chutney and Sambar

Appetiser/Starter - Gobi Manchurian/Caulifower Manchurian

2009-03-30T09:55:00.000-07:00

Gobi / Cauliflower

This is basically a Chinese recipe served as a starter in restaurants.

Ingredients:

Cauliflower cut into small florets

Green/Spring Onions 1/2 Cup

Onions 1/2 Cup

Ajinomoto 1 TSP

Sugar 1/2 TSP

Soy Sauce 2 TSP

White Vinegar 1 TSP

Red Chilli sauce 2 TSP

Tomato Ketchup 2 TSP

Salt to taste

Corn Flour 1 TBSP

Garlic pods 4

Green pepper 2

For the Batter

All purpose flour 1/2 cup

Corn Flour 1/2 Cup

Soda a pinch

Salt

ginger garlic paste 1TSP

Red Chilli powder 1 TSP

Procedure:

Make a batter using the Batter ingredients adding little water.

Dip the florets into it and allow them to be coated well with the batter. Deep fry them in oil till they turn golden brown and drain any excess oil with a kitchen tissue.

Meanwhile for the sauce Heat 2 TSP of Olive oil and add the onions and some green onions ( save some for garnishing) and saute well. Add green pepper and garlic ( Cut into small pieces) and saute well. Add in ajinomoto.

Add the Sugar and saute for a few secs. Add red chilli paste, Tomato ketchup , Soy sauce and vinegar and toss well. Add some salt and saute. Switch off heat. Add the florets and give a brief stir to the mix.

Add in the saved green onions and some fresh cilantro . Can be served as is in a bowl or insert tooth pick at the centre of florets and serve.

Curry - Masala Okra Fry

2009-03-26T15:35:00.000-07:00

Masala Okra Fry

Ingredients:

Okra/ Lady's Finger slit into small pieces

Onions 1

Red Chilli powder 1 TSP

Coconut shredded 3 TSP

Garlic 1 pod Optional

For Seasoning:

Mustard seeds

Curry leaves

Jeera

Turmeric

Urad dhall

Procedure:

Grind the onions, garlic, coconut and chilli powder in a blender using little water.

heat 2 TSP of oil in a wok and add the seasonings and when they crack add the blended paste and saute for 3 mins till the raw smell of the onions go off.

Add Okra, salt to taste and turmeric and saute till the okra is fried well.

Remove from heat and ser ve with Rice or Indian bread

Sweets/Desserts - Strawberry Cheese cake

2009-03-24T17:43:00.000-07:00

Strawberry Cheese cake

Ingredients:

Cream cheese/ Fresh yogurt 1 Cup
Milk 1/2 CUp
Strawberry Gelatin 1 Pack
Sugar 2 TSP
Fresh Strawberries 1 Pack
Vanilla 1 TSP
Crackers crushed
Butter 1/2 TBSP
Whipped cream

Procedure:

Spread butter in a round bottomed pan and press the crushed crackers over it and allow it to harden in the freezer section.
Boil water (1 cup) in a pan and add the Strawberry gelatin powder. Let it dissolve fully.
Beat the milk, Fresh strawberry , Sugar, Vanilla and cream/Yogurt in a blender and add to the Gelatin and stir.
Pour the mix over the crackers and allow it to set for 3 hours in the freezer.
ake slices and garnish with fresh strawberry and whipped cream.

Gravy - Shahi Paneer

2009-03-24T17:36:00.000-07:00

Shahi Paneer:

Ingredients:

Paneer/Cottage cheese either fried in oil or soaked in hot water
Shahi Jeera/ Black Cumin seeds
Broken nuts - Cashews and Badam soaked in Milk and ground to a paste
Kasuri Methi
Fresh Cream 2 TSP
Salt to taste
Sugar 1 TSP
Turmeric powder
Red Pepper powder 1 TSP
Garam Masala 1 TSP

To grind:

Onions
Green pepper 3
Ginger Garlic paste 1 TSP

To Garnish:

Nuts
Cilantro

Procedure:

Heat oil in a wok and saute the ground paste till it oozes oil. Add turmeric , Red pepper powder, salt, sugar, Garam masala and saute for 2 mins.
Add the milk and nuts paste and saute.
Now add kasuri methi leaves crushing them in your palm.
Finally ad the paneer cubes and fresh cream and stir for 5 mins.
Remove from stove and garnish with nuts and cilantro
Serve with Hot Pulkas, Roti or Naan

suvita blog

2009-03-24T15:36:00.000-07:00

suvita blog

gravy - Moong Dhall gravy

2009-03-24T09:08:00.000-07:00

Moong Dhall Curry

Ingredients:

Moon Dhaal

Green pepper 2

Tomatoes 1

Onions 1

Cilantro

For seasoning:

Mustard seeds

Urad dhall

turmeric

curry leaves

Asafoetida

Procedure:

Boil the dhall well and keep aside.

Heat oil in a skillet and add the seasonings and fry onions till they turn pink. Add tomatoes and saute till they are cooked.

Add the dhall and salt to taste. Cook for 2 - 3 mins. Remove from heat an garnish with onions.

A - Z Glossary

2009-03-23T14:21:00.000-07:00

Substitutes for Egg:

Prune - DriedPlums
Flax seed
Cream of tartar
Apple sauce - Blanch apple and boil them with sugarand Cinnamon powder
Bananas Mashed
Silken Tofu - Soy Milk cubes

Ingredients to be used:

Creams:

Cream Fraiche - Used for Desserts
Single cream -Cakes, Desserts
Double cream
Whipping cream
Heavy whipping cream
Cream cheese

Cheese:

Mozerella - Pizza
Parmesan - Garlic bread
Feta Cheese - Spanakopita
Ricotta
Blue cheese
Cheddar -
Montary Jack
Cottage cheese

Flour:

All purpose Flour
Self rising flour
Cake flour
Whole Wheat Flour
Bread flour
Corn flour
Soy Flour
Pastry and cake flour
Oat flour

Curry - Yellow Pumpkin curry

2009-03-18T17:11:00.000-07:00

Yellow pumpkin curry

Ingredients:

Yellow pumpkin cut into small chunks

Onions finely chopped

Green chillies 2

Grated coconut 1/2 Cup

Cilantro

Salt

For seasoning: 1/2 TSP

Mustard seeds

Curry leaves

Ural dhal

Jeera

Procedure:

Boil the pumpkin chunks for say 5 mins and drain.

Heat some oil in a wok and add the seasoning agents. When they crack add onions and green pepper and saute till onions turn pink. Add the pumpkin chunks and some salt, sprinkle water and let it cook under closed lid for 10 mins.

Remove from hea and coconut and cilantro and serve

Gravy - Nilgiri Korma

2009-03-18T16:54:00.000-07:00

Nilgiri Korma:

This dish gets it name from a Hill station called "Nilgiri" in South India. As it is a forest area full of greenary and vegetation and so is our dish full of green ingredients. This is basically a meat recipe. But I have substituted with Soya chunks.

Ingredients:

Whole Garam Masala ( Few cloves and Cardamoms)
Coconut Oil/ Veg oil 2 TSP
Cumin seeds
Ginger garlic paste
Onions Finely chopped
Turmeric powder
Chilli powder 1 TSP
Coriander powder 1/2 TSP
Lemon Juice
Soya chunks soaked in hot water for 10 mins

To grind 1:

Soak cashews/Almonds in 2 TSP of milk
Coconut
Grind them to a fine paste in a blender

To grind 2 :

1/2 cup cilantro
1/2 cup Mint leaves
few sprigs of Curry leaves
Green pepper 3
Grind to a fine paste

Procedure:

Heat oil in a skillet and add the whole garam masala and cumin seeds and when they crack add onions and fry them till golden brown. Add turmeric, chilli powder, coriander powder and salt to taste.
Add in some ginger garlic paste say 1 TSP and saute well.
Now add the GRIND 1 ingredients and saute till the coconut is fully cooked.
Later add the green GRIND 2 paste and saute till they mix well and start thickening...
Now draint he soya chunks and squeeze out any excess water in them and add to the broth.
Close with lid and cook for 10 mins. Switch off heat and add 1 TSP of lemon juice.
Can be served hot with Boiled rice orany Indian bread

Appetizers/Starters - Cabbage- Spinach Pakora

2009-03-18T10:08:00.000-07:00

Cabbage- Spinach Pakora

Got this tasty recipe from My sisters Blog. Oh yes she is a fabulous cook herself. Learnt lotta cooking stuff from her. But she added only cabbage to the recipe but I added some onions and spinach lying idle in my pantry to flavour this dish. And Yo it came out well. Thanks Akka!!

And the recipes goes this way

Ingredients:

Rice flour 1 Cup

Roasted Dhalia flour 1/2 cup

Bengal gram flour 1/4 cup

Green chillies 2

Onions 3 TSP

Spinach 1/2 cup

Cabbage 1/2 cup

Garam Masala 1 TSP

Salt to taste

Baking soda a pinch

Procedure:

Mix all of the above ingredients and form a dough. Do not add water. Just sprinkle water say a few drops.

Heat oil in a skillet and fry them in medium heat. Serve with Tomato Ketchup

Sweets/Desserts - Chocolate Fudge cake

2009-03-18T09:41:00.003-07:00

Chocolate Fudge Cake:

Ingredients:

All purpose Flour 2 cups

Cocoa 4 TSP

Sugar 1/2 cup

Olive oil 1/2 cup

Coffee Decortion 1/2 cup

Milk 1/2 Cup

Baking powder 1 TSP

Baking Soda 1 TSP

Silken Tofu

Vanilla essence

For the icing

Dark chocolate Bar

Butter

Sugar

Procedure :

Beat the tofu in a blender till it forms a dough. Remove and store.

Now sieve together the flour, Cocoa, baking powder, baking Soda in a wide bottomed bowl

In another bowl beat together butter/Oil, sugar, Vanilla essence and Tofu to form a liquid batter.

Now gently add the sieved mixture into the cake batter in small portions folding the mixture continuously. Finally add the tea decortion and mix well.

Heat the oven at 325 Deg F. Pour the batter in a spring form pan and bake for 20 - 30 mins till the cake is completely baked.

remove from oven and cool for an hour.

For the icing:

Melt the Choc bar in microwave and add sugar and butter and beat till it forms a thick creamy layer.

Ice the cake completely and refrigerate for 3 - 4 hours before serving.

Gravy - Tomato Korma/ Thakkali Kurma

2009-03-11T09:06:00.000-07:00

Tomato Korma

Ingredients:

Ripe Tomatoes 4 Finely chopped

Onions 1 Finely chopped

Curry leaves

Cilantro

To Grind:

Garlic 4

Ginger a small piece

Lemon Juice 1 TSP

Shredded Coconut 2 TSP

Green pepper 3

Fennel Seeds 1 TSP

Cloves and Cinnamon 2 - 3

Roasted Channa gram

Salt

Procedure:

Heat oil in a skillet and add Onions and curry leaves and saute till they turn pink.

Add the tomatoes and some turmeric an saute well. Keep stirring till the tomatoes are fully cooked. Then add the ground paste and some salt to taste. Add some water if the broth is too thick. Keep stirring to avoid it being burnt. Remove from stove.

Finally garnish with Cilantro and serve with Boiled Rice.

Bread - Puffed Wheat Bread / Puri

2009-03-11T08:52:00.000-07:00

Puffed Wheat Bread/Puris

Ingredients:

Wheat Flour 3 Cups
Semolina 1/2 Cup
Salt
Oil
Warm water

Procedure:

Seive in the wheat flour in a wide bowl and add semolina, Salt, 2 TSP of Oil and mix well. Now keep sprinkling warm water over the flour and use hands to make a soft dough constantly rotating the flour.

When done cover with a moist cloth for 30 mins.
Make small round balls. Sprinkle some flour over the work surface and using the rolling pin flatten the round balls into a 5 cm radius size tortilla.
Heat enough oil in a frying pan and fry these tortillas on medium heat till they start puffing up and turn brown.
Remove and rest them on a tissue to remove excess oil. Serve with any Curry in this list.

Curry - Pototo Podimas

2009-03-11T08:38:00.000-07:00

Potato Podimas

This Potato curry is a bit different from the usual Potato fry.

"Podimas" is a term used for small bits or pieces and a famous dish down south of India.

Ingredients:

Potatoes 4 Cut into small bite sizes

Onions 1/2 Finely chopped

Shredded coconut 3 -4 TSP

Green pepper 2

Cumin seeds 1/2 TSP

Cilantro

Curry leaves 1 sprig

Ginger a small piece finely chopped

Coconut Oil 2 TSP / Veg Oil 2 TSP

Turmeric powder 1 Pinch ( For colour)

Green peas ( Optional)

Procedure:

Dice the potatoes into small bites and boil them (3/4th) with some salt in water.

Heat oil in a skillet and fry the onions till they turn golden brown. Add cumins seeds, Chopped pepper, Ginger and curry leaves ,Turmeric and toss. Add in the gree peas

Now add the boiled Potatoes and mix well. Add in some more salt and toss.

As the Potatoes are already boiled they will cook easily.

Whats more important here is to be careful while tossing as Potatoes might loose their shape.

Remov from heat. Add cilantro and coconut and serve.

Rice - Green Pulav/ Mint Rice

2009-03-11T08:17:00.001-07:00

Mint Rice

This is generally called the Green Pulav in India. " Pulav "means Boiled Rice combined with Boiled Veges and some Spices to add flavour. Tastes yummy and it less spicy too.

Ingredients:

Mint leaves 1 cup
Cilantro 1 cup
Green pepper 3
Ginger Garlic 1 TSP
Boiled potatoes diced 1/2 cup
Green peas 1/2 Cup
Garam Masala 1/2 TSP
Onions 1 Finely chopped
Salt to taste.
Boiled Rice

Procedure:

Wash the mint leaves and cilantro well and grind them with the green peppers in a blender. Keep aside.
Now heat oil in skillet and add onions and saute them till they turn pink. Add the Ginger garlic paste and some salt and once the raw smell is off add the green peas and saute.
Add the Garam masala and the ground mint paste and saute well till the peas is cooked.
Add the diced boiled potatoes and give a brief stir and allow the mixture to cook well.
Switch off the stove and allow it to cool.

Now spoon in this mix to the boiled rice and mix well . Serve with Potato chips or Potato fries.

chutney - Mint

2009-03-09T11:04:00.000-07:00

Mint Chutney

This is different from Green chutney.

Ingredients

Mint leaves 2 cups

Cilantro cup

Ginger a small piece

Green pepper 4

Shredded coconut 2 TSP

salt

Lemon juice

Sugar a pinch

Onions 1/2 cup Optional

Procedure:

Grind all of the above ingredients to gether and there the Mint sauce is ready to be eaten with Bread, Pasta, Rice flakes any thing

Rice - Sweet corn rice

2009-03-09T10:51:00.000-07:00

Sweet corn rice

Ingredients:

Basmati Rice 2 cups Soaked in water for 30 mins

Sweet corn 1/ cup

Fresh Mushrooms 1/2 cup

Bell peppers 1/2 cup

Sring Onions 1 cup

Garlic pods 3

Green peas 1/2 Cup

Cumin seeds 1 TSP

Olive oil 2 TSP

Cilantro a few sprigs

Salt

Green pepper 2 Optional

Procedure:

Heat oil in a pan and fry cumin seeds, garlic and onions till the onions turn pink.

Add the pepper if desired and all the other veges and saute them well till they are half cooked.

Add some salt and then add the soaked rice straining the water. Mix well. Now add 3 cups of water and cook the rice.

Garnish with cilantro and serve with Salsa

Sweets/Desserts - Rasamalai

2009-03-09T08:39:00.000-07:00

Rasamalai

This is an authentic dessert from the North India.

Ingredients:

For the paneer/Cheese ( Can also use the store bought)
Milk 4 glasses
Vineger 2 TSP
Cheese cloth

For the Rasa/ Sweetened Milk

Milk 4 glasses
Broken nuts ( Almonds/Pistachio)
Safron
Sugar 2 - 3 TSP
Cardamom powder 1 TSP

For the Sugar Syrup

Water 4 cups
Sugar 1 cup
Cardamom
Vanilla essence Optional 1 TSP

Procedure:

For Paneer

Take a wide bottomed Pan and boil milk and keep stirring continuously. This will avoid the Milk being burnt at the bottom.
When it starts to raise pour in the vinegar and keep stirring for 30 secs till it curdles.
Cover a Colander with the cheese cloth and strain the Milk. Now tie the cheese cloth from all its sides and squeeze out the excess water. Now remove the filtered cheese and grind them to a smooth dough in a blender. Now knead the dough using hands to make them smooth.
Roll them into small balls and flatten them into small discs and place them in a plate.

Now for the Sweetened Milk

Boil 4 glasses of milk and let in condense to half its volume. It Might take some time say an hour.
Keep stirring to avoid burning. After it condenses add sugar to taste say 4 Spoons, Cardamom powder, the broken nuts and the Saffron strings. Store in a refrigerator for an hour.

Now for the Sugar Syrup

Use a pressure cooker and boil water of 4 cups and add 1 cup of sugar. When the sugar completely dissolves add cardamom powder and place the flattened cheese discs into the sugar syrup. Pressure cook for 1 mins and when it expands in size remove from the syup and squeeze the water out. Then immerse them in the sweetened milk and store in the fridge for sometime.
Put them on a serving bowl with some seetened milk and sprinkle some nuts over it and serve

Lebanese - Falafel

2009-03-02T10:20:00.000-08:00

Falafel:

Ingredients:

Chick peas 1 cup soaked in water overnight

Parley chopped
cilantro

Baking soda a pinch

Salt and pepper

Garlic pods 2

Green pepper 2

Cumin powder

Coriander powder

Procedure

Drain water from the chick peas and blend them to a puree in a blender or food processor. Keep aside

Now add the parsley, cilantro, garlic and green pepper and spoon in some of the chick pea puree into a blender and blend well. Now mix this with the chick pea puree.

Add the rest of the ingredients and mix well.

Using hand make small balls and deep fry them in a skillet. Drain and serve with hummus

Beverages - Strawberry Banana Smoothie

2009-03-02T10:15:00.000-08:00

Strawberry Banana smoothie

Ingredients:

Fresh ripe strawberries 1 cup
Banana 1
Vanilla bean or syrup 1 TSP
Milk 2 Cups

Procedure:

Wash and cut the ripe berries and banana into slices and put them into a blender.
Add sugar, milk and the vanilla and blend them till the fruits are well blended.
Serve chill

Breakfast - Veg Kichidi

2009-03-02T10:02:00.000-08:00

Veg Kichidi

Ingredients:

Onions 1 Finely chopped

Semolina/Rava 2 cups

Ghee 3 TSP

Green pepper 4

Veges ( Carrots, Beans, Green peas)

Cilantro

Cashews

Yogurt 1 TSP

Lemon Juice 1/2 TSP

Ginger Garlic paste

Turmeric powder

Seasoning: 1/2 TSP each

Curry leaves

Black Mustard seeds

Urad dhall

Bengal Gram

Asafoetida

Cumin seeds

Procedure:

Heat about 1 TSP of ghee in a pan and fry the semolina till they turn brown. Keep aside.

Now heat the remaining ghee in a skillet and add the seasonings and cashews and then the onions and saute till they turn pink.

Add the green peppers, ginger garlic paste and saute well. Now add the veges and a pinch of turmeric and saute for 2 mins. Add the salt and now add water in the ratio of 2:2 and bring to boil. Now add the yogurt and slowly stir in the roasted semolina and keep stirring so that they dont get burnt at the bottom.

After a good stir cover them with the lid till they cook for 5 mins. Switch off the stove , Pour the lemon juice and let it remain for another 2 mins with the lid over.

garnish with cilantro and serve with coconut chutney or mint chutney.

Sweets/Desserts - Chocolate brownie

2009-03-02T09:42:00.000-08:00

Chocolate brownie

Dry Ingredients:

All purpose Flour 2 cups

Cocoa Powder 1/2 Cup

Baking powder 1 TSP

Sugar 1/2 cup

Others:

Vanilla 1 TSP

Eggs 4 Whisked

Sugar 1/2 cup

Butter / Olive Oil 1/2 cup

Nuts 1/2 cup

Chocolate syrup/ Chocolate bar 1/2 cup

Cake cups

Procedure:

Whisk the sugar and the butter together till they form a froth.

Add in the beaten eggs in small portions mixing them well.

Now mix the rest dry ingredients taking care that the cocoa and flour are well sifted. Add the Vanilla now.

Introduce them in portions to the egg batter and mixing them well using a spatula or spoon.

Pre heat oven to 375 Degree F.

Once the batter is of the required consistency spoon them into the cups spread on a baking tray.

Add nuts over them. Bake them for say 20 mins.

Now for Chocolate cream.

Whisk 2 TBSP of butter, 2 TBSP of sugar and the chocolate syrup well till they froth.

If using chocolate bar, Melt the bar in a pan place over boiling water over a stove.Keep stirring till the bar melts and can use the same.

Once the cake is done spoon some of the choc froth over the brownies. Tastes yummy

Curry - Green gram curry

2009-02-26T08:07:00.000-08:00

Green gram curry

Ingredients:

Green gram 1 cup

Red chilli powder

Salt to taste

Onions 1 Thinly sliced

Tomato puree 2 TSP

Seasoning:

Black Mustard

Dry red chilli

Urad Dhal

Curry leaves

Asafoetida

Turmeric

Procedure:

Fry the green gram on a tava adding a TSP of Oil for 2 mins. Then boil the fried gram in water till it is cooked. Drain and keep aside.

Now add 2 TSP of oil in a frying pan and add the seasoning , then add Onions and saute till they are cooked.

Then pour the Tomato puree and mix well. Add salt to taste. Then add the boiled green gram and mix well for 5 mins.

As the gram is already well boiled it would not require much time to get done with this curry.

Finally garnish with cilantro and serve as a side dish for Rice or any Bread

Rice - Veg Biriyani/Veg boiled Rice

2009-02-26T07:54:00.000-08:00

Veg Boiled Rice/ Biriyani

Ingredients:

Basmati Rice 2 cups (soaked in water)

Vegetables( Carrot, french beans, Green peas, Bell peppers, Cauliflower, American Corn)

Onions 2 Thinly sliced

Tomatoes 2 Chopped

Mint leaves 1 cup

Ginger and Garlic paste 2 TSP

Whole Garam Masala ( Cloves and cinammon)

veg Biriyani powder/ Garam Masala Powder 2 TSP

Salt to taste

Green pepper 4 Sliced

Ghee or butter 2 TSP

Cilantro

Procedure:

Clean and wash the basmati rice and soak it in water for 30 mins.

Heat a cooking pan with 2 TSP of Butter and add the spices and then the Onions and saute till Onions turn brown. Add in the Ginger Garlilc paste and the green peppers and saute. Now add the tomatoes and Mint leaves and saute for 3 mins and then add the rest of the vegetables and keep stirring till the veges are partially cooked. Also add the required salt. Now add the Garam Masala powder and stir.

Add the rice and the required quantity of water for the rice to cook ( ie rice and water in the ratio of 1:2) and close the lid giving a good stir to the rice and veg mix.

If you are using a pressure pan then wait for on whistle and remove from stove. Else if using a pan keep a watch till the rice is cooked say 15 - 20 mins.

Remove from stove and garnish with cilantro and fried cashews and serve with Onion curd salad.

Italian Style - Veg Pizza

2009-02-26T07:41:00.001-08:00

Veg Pizza

Ingredients:

Pizza Base ( Can be made at home too)

Mozzarella Shredded Cheese 1Cup

Fresh Mushrooms 1/2 Cup

Bell peppers 1/2 Cup

Black or Green Olives

Onions Sliced

Red Chilli flakes

Black pepper powder

Pizza sauce or tomato sauce

Sweet Corn baked in Microwave for 4 mins

Parsley

Procedure

Prepare the pizza base by spreading the Pizza sauce all over its surface.

Place thinly sliced bell peppers, Mushrooms, boiled corn, onions , olives over the sauced surface.

Sprikle the cheese over them generously. Place Olives and finally finish off with Parsley.

Now pre heat the oven to 450 Deg F and place the Pizza over a baking tray. Keep a watch over the pizza as there is no fixed baking time. Remove it when the cheese melts ad the vegetables look crisp in texture.

Now remove the Pizza and sprinkle a little black pepper and chilli flakes and serve hot.

Rice - Coconut Rice

2009-02-21T18:13:00.000-08:00

Coconut Rice

Ingredients:

Boiled Rice 2 Cups

Grated coconut 1 cup

Fried Cashews

Salt to taste

Seasoning:

Mustard

Urad dhal

Bengal gram

Hing

Corainder

Procedure:

Heat oil say 1 TSP and add all the seasonings and mix them up with the Boiled Rice

Sprinke salt to taste.

Now in the same pan add th coconut and fry them for 2 - 3 mins.

Mix them with the rice again.

Garnish with corainder and cashews and serve.

Italian Style - Garlic Bread

2009-02-21T18:04:00.000-08:00

Garlic Bread

Ingredients:

Baguette or French Loaf (To serve 2)
Garlic pods 3
Olive Oil 1 TSP
Butter 2 TSP
Parsley 2 TSP
Salt and Pepper to taste
Aluminium foil
Parmesan cheese grated (Optional)

Procedure

Cut the loaf 3/4ths (Not fully) being joint at the base along its breath.

Grate the garlic pods and mix them with the Olive oil, butter, some salt , Pepper and Parsley.

Spread the Garlic butter inside the loaf and around the Loaf generously.

Wrap the Loaf in an alminium, foil sealed fully.

Pre heat oven to 350 Deg F. Place the sealed Loaf for 10 mins then turn it the other side for another 5 mins.

Remove from oven and add cheese inside each loaf and bring the oven to Broil mode for another 2 mins.

Remove and serve with sauce.

Rice - Onion Rice

2009-02-19T19:50:00.000-08:00

Onion Rice

Ingredients:

Boiled Basmati rice
Onions 2 finely chopped
Spring Onions 1/2 Cup (Optional)
garlic 4
Green chillies 4
Green Peas ( Optional)
Curry leaves
Cilantro
Ghee/Oil 3 TSP
Cumin seeds
Turmeric
salt
Cashews a handful

Masalas:

Garam Masala 1 TSP
Red Chilli powder 1 TSP

Procedure:

Heat oil in a skillet and add cumin seeds and curry leaves and when they crack add the garlic pods and saute for 30 mins. Then add the onions and fry till they turn translucent add the green chillies.
Add the green peas and salt to taste. Fry for 3 mins. Add in the Masalas and turmeric powder and saute till the onions are fully cooked. This might take a long time of say 12 - 15 mins.
Once cooked turn off the stove add fried cashews and cilantro.
Mix this with the boiled rice and serve.

Italian Style - Pasta - Spinach and Cheese

2009-02-19T19:20:00.001-08:00

Pasta

Ingredients:

Penne Pasta 2 cups

Parmesan Cheese shredded 1 cup

Olive oil 3 TSP

Green chillies 4

Spring onions 1/2 cup

Onions 1/2 cup

Garlic 4 pods chopped

Bell peppers 1 cup

Spinach 1 cup (cleaned and chopped)

Salt

Sugar 1/2 TSP

Black pepper powder

Bread crumbs

Butter 1 TSP

Cilantro

Sauce:

soy sauce 2 TSP

red chilly sauce 1 TSP

Tomato ketchup 3 TSP

Procedure:

Soak Pasta in rolling boiling water and add 2 TSP of salt and some black pepper powder and 1 TSP of Olive oil. Let it boil for 10 - 12 mins. Keep testing the pasta by tasting it till its well cooked.Finally when its done drain and keep aside

Heat 3 TSP of olive oil in a sauce pan. Add garlic pods and saute for 30 secs. Add the onions and green chillies and saute till the onions turn translucent.
Add in the salt ,sugar and black pepper and toss.
Now add the peppers and stir for about a min. Add in the white vinegar and the sauces and cook for 2 mins.
Now add the cilantro and the spinach and cook for another 2 mins. Add in the cooked pasta and toss till their are well coated with the veg mix.
Turn off the stove. Add in the cheese. Mix well
Grease a hard bottomed pan and add the pasta mix into it. Sprinkle bread crumbs evenly onto its face and add some butter to it. This prevents the crumbs getting burnt.
Now pre heat the oven to 350 deg F and bake the pasta for 10 mins.
Pasta is now ready to serve

Appetisers/Starters - Bhoondhi Raita

2009-02-16T13:14:00.000-08:00

Bhoondhi raita
This tasty Indian appetiser is well suited for any Indian bread or Rice dishes. Its made of Gram flour and fried in Oil. Its easily available in all Indian grocery shops and is known as " Indian boondi or Kara Boondi".

Ingredients:

Curd 1 cup
Bhoondhi 1/2 cup
Onions 1/2 chopped
Tomatoes 1/2 chopped
Cilantro
Salt a pinch
Chaat masala

Seasoning
Curry leaves
Hing
Mustard
Urad dhal
cumin seeds

Procedure:

Take the curd in a bowl and whisk well adding a little water and salt.
Add in the bhoondhi , onions and tomatoes.
Heat oil of 1 tsp and add the seasoning and when they crack add them to the curd mix.
Sprinkle some chaat masala and garnish with cilantro.
Goes well with Indian bread

curry - Chilli potato fry

2009-02-16T13:09:00.001-08:00

Chilli Potato fry

Ingredients:

Potatoes boiled 4 diced
Green chillies 3
Curry leaves

Masalas:

Red chilli powder 1 1/2 TSP
Tandoori Powder 1/2 TSP
Salt
Cumin powder 1/2 TSP

Procedure:

Boil potatoes and dice them into small cubes.
Heat 4 TSP of oil in a skillet and add green chillies and curry leaves. Add the diced potatoes and deep fry them on low. Do not cover.
Add the masalas, salt and turmeric and toss well. Once roasted garnish with cilantro and serve hot with tomato ketchup

curry - Vegetable Omlette/Egg burji

2009-02-16T12:58:00.000-08:00

Veg Omlette

Ingredients:

eggs 3

Green chillies 3

Capsicum 1/4

Onion 1 chopped

tomatoes 1 chopped

Spinach 1/2 cup chopped

Cilantro

Turmeric

salt

Seasoning

Curry leaves

Urad dhal

Mustard

Jeera

Procedure:

Beat the eggs well using a whisk.
Heat 2 TSP of oil in a pan and add the seasoning. when they crack add the onions and green chillies and saute well. Add the Spinach and capsicum and saute till they are almost cooked. Add salt and turmeric and now add the egg and fry till its almost done.
Remove from stove and garnish using cilantro
Serve with Indian bread, Rice or even with white bread.

Sweets/desserts - Vanilla-Cinammon Sponge cake

2009-02-16T12:43:00.000-08:00

Vanilla Cinammon Cake

Ingredients:

Self raising flour 2 cups sifted
Baking powder 1 TSP

Vanilla essence 1 TSP

salt 1/4 TSP

Casted Sugar 1/2 cup

Butter 1/2 cup sat 60 gms

Eggs 2 beaten

Cinammon 1 TSP

Milk 1/4 cup

Procedure:

Beat the sugar and butter using a whisk till they form a cream like constitancy.
Beat the eggs separately in a bowl.
Sift the flour separately in a bowl and add baking powder and salt and keep aside.
Now gently introduce the egg mix to the whisked butter and sugar mix and whisk well.
Now fold in the flour very slowly into the batter little at a time and stirring using a spatula.
Add the vanilla essence and milk to the cake batter and mix.
Pre heat the oven to 175 degrees C /350 degrees F for 10 mins.
Now grease the cake bowl using butter and flour. Gently pour the cake mix into it.
Bake for 2 0 - 25 mins.
Keep checking the cake using a fork till its baked just to make sure it does not get burnt.
Remove from heat and allow it to cool for 10 mins at room temp.
Now sprinkle cinammon and sugar mix over the cake and serve

Appetisers/Starters - Spinach patties/ Keerai Vadai

2009-02-15T11:24:00.000-08:00

Keerai Vadai

This mouth watering recipe is much popular down south in India and its available in different forms as veg patties across the whole of Asia. This is much relished with a cup of Hot tea as an evening snack.

Ingredients:

Bengal gram 2 cups
Ginger 1 TSP
Onions 1 cup chopped
Spinach 1 cup cleaned and chopped
curry leaves
Green chillies 4 chopped
Cilantro
Turmeric
salt
Hing

Procedure:

Soak the bengal gram in water for an hour. Drain and grind them in a blender without adding water.
To this add all of the above ingredients and mix well.
Heat oil in a skillet and deep fry them till they turn golden brown. Drain oil and serve with Ketchup or any garlic dip or chutney

Gravy - Dhaal Palak/ Spinach Lentil porridge

2009-02-15T10:53:00.000-08:00

Dhaal Palak

Ingredients:

Toor Dhaal 1 cup boiled

Fresh spinach 1 cup

Green chillies 4

onion 1 cut

Tomatoes 1 cut
Garlic pods 4

Turmeric

Salt

For seasoning:

Hing

Cumin seeds

Dry red chilli 2

Curry leaves 5

Procedure:

Soak toor dhaal for 30 mins and pressure cook for 10mins. Drain water and smash them and keep aside.

Add the chopped onions, garlic, green chiiles and cut spinach and some salt and turmeric to the same pressure cooker along with the cooked dhall and cook for another 10 mins.

Remove from stove and using a whisk blend the mix to a fine paste.

Heat some oil in a pan and add the seasoning to it and mix it with the spinach soup.

Can be served with rice or any Indian bread.

Rice - Tomato Rice

2009-02-12T16:46:00.000-08:00

Tomato Rice:

This yummy flavoured rice can be done in many ways. The south Indian way of making it is generally done by chopping tomatoes and cooking them up and mixing it with rice. The other way is by using the tomato puree and adding it to rice instead of water whiling cooking rice along with spices.

I am giving the recipe for both the preparations.

Ingredients: Method 1

Tomatoes 3 Finely chopped
Onions 2 cut into thin slices.
Green chillies 4
curry leaves
Ginger Garlic paste 1 TSP
Cilantro
Mint leaves

Masalas: 1 TSP each

Turmeric
Garam masala
Cloves 2
Cinammon 2
Red chilli powder

Procedure:

Heat 3 TSP of oil in a pan and add the cloves and cinammon and then the green chillies and saute well. Add the onions and salt to taste and saute till onions turn translucent.
Add the ginger garlic paste and mint leaves and saute for 2 mins. Add in the tomatoes and cook them in a low flame.
Add the turmeric, red chilli powder and Garam masala and cook till the tomatoes melt.
Remove from stove.
Mix this mix with cooked rice and garnish with ried cashews and corainders.

Appetisers/Starters - Masala Peanut

2009-02-12T12:48:00.000-08:00

Masala Peanut

Ingredients:

Roasted peanuts 1 cup
Onions cut 4 TSP
Rice flour 2 TSP
Bengal gram flour 1 cup
green chillies 2
Red chilli powder 1 TSP
Hing
Cumin powder
Salt to taste
Oil

Procedure:

After roasting the peanuts remove their skin and allow them to cool.
Now in a microwave pan add the peanuts, rice flour, gram flour, a pinch of salt and some oil and mix to a coarse paste.
Put the mix in a microwave on medium power for 3 mins.
Remove and stir .
Now add the redchilli powder and Hing and cumins seeds and put them again in the microwave for 2 mins.
Now the peanut mix turns to a crunchy craker like texture.
Put them in a serving plate. Add some green chillies, Onions and cilantro and serve with hot tea.

Gravy - Cabbage - Lentils Soup/ Kootu

2009-02-12T12:41:00.000-08:00

Cabbage and Carrot Kootu

Ingredients:

Bengal gram 1 cup soaked and cooked.
Cabbage Grated 1
tomatoes roughly chopped 1
Onions slit into thin slices 1
Garlic pods 4
Green chillies 4
Cumin seeds 1 TSP
Turmeric powder

Seasoning: /2 TSP

Mustard seed
Urad dhal
Cumin seeds
Curry leaves
Hing
Red chilli 2

Garnishing:

Cilantro chopped
Coconut shredded 2 TSP

Procedure:

Take a pressure pan and add all the ingredients together with 1/2 cup of water and some salt to taste and cook for 10 - 15 mins.

Heat 1 TSP of oil in a shallow pan and add the seasoning items and when they crack ad them to the cooked vege porridge. Mix well and allow it to boil for sometime.

After 2 mins remove from heat and garnish and serve with rice, bread.

Gravy - Kadai Paneer

2009-02-10T08:35:00.001-08:00

Kadai Paneer

Ingredients:

Capsicum 1 cut into square shape
Paneer 1 cup
Onion paste 1 cup
Tomato Puree 1 cup
Garlic pods 2 finely chopped
Gingergarlic Paste
Cashew paste
Sugar 1 TSP
Salt 1 TSP
curd 1 TSP
Chopped Cilantro

Masalas:

Tandoori powder 1 TSPGaram Masala 1/2 TSPRed chili powder 1 TSP

Procedure:

Soak a handful of cashews in Milk for sometime and grind it to a fine thick paste.
Soak the paneer cubes in hot water for sometime and drain them. This will make them soft.
Now heat oil of 2 tsp in a pan and add the garlic pods and saute.
Now add the onion paste , sugar and salt and saute for 2 mins.Add in the ginger garlic paste and the capsicum and cook till the capsicum is half done.
Add in the tomato puree and all the masalas and curd. Saute for another 3 mins.
Add the cashew paste. Finally add the Paneer cubes and toss.Simmer for 2 mins. remove from stove.
Garnish with cilantro and serve hot with the Indian Bread or Rice

Bread - Naan

2009-02-10T08:30:00.001-08:00

Naan

Ingredients:

All purspose Flour 3 Cups
Dry active yeast 1 TSP
Curd 2 TSP
Milk 2 TSP
Sugar 1 TSP
Salt 1 TSP
Oil
Hot water

Procedure:

Take some hot water in a bowl and add the yeast and mix well till it dissolves. Now add sugar, salt, 1 TSp of curd and milk and mix well. Let it rest for 5 mins.

Add the flour in a large pan and make a well at its centre. Now add the remaining milk and curd and the yeast water( Only the required amount) and mix well to make a soft paste. Add 2 TSP of oil to it and Knead well for 5-7 mins using hands and allow it to rest for 2 hours.

Make portions of the dough dip it in some flour and roll it to make a big ball.

Flatten it using rolling pin (Not too thin). Complete this process for the remaining dough.
Pre heat oven to 500 degree for 10 mins.

Place the Naan tortillas on a tray and put them in the oven for 3 mins max. Remove it and turn it the other side and put they tray back for 30 mins. Remove tray. Brush butter to its face and serve hot.

My Favourites : Chilli Paratha

2009-02-09T07:53:00.000-08:00

Chilli Paratha

Ingredients:

Parathas 4

Green chillies 3

Onions 1 finely chopped

Tomato 1 Finely chopped

Veges [ Green peas, Capsicum, cauliflower, carrot/beans]

Masalas:

Garam masala 1/2 TSP

Red Chillli powder 1 TSP
Pepper powder 1/2 TSP

Procedure:

Make small pieces of the parathas by breaking them up.

Heat oil say 2 - 3 TSP in a pan and add onions, green chillies and fry them till they turn pink. Add curry leaves and tomatoes and saute for 2 mins.
Now add these veges and saute for 5mins till they are cooked. Alternatively we can boil them prior to cooking and use them to save time.
Add all the masalas and finally add the paratha pieces and toss till they get fried. This might take some tim say 5-7 mins.

Add in some cilantro leaves and serve with onion raita/Sauce or any gravy

Bread - Malabar Paratha

2009-02-08T16:08:00.000-08:00

Malabar paratha:

This is the native bread of Kerala, a state in India. This is made of maida and tastes excellent with Veg Korma or any gravy. This is one bread which demands ultimate patience and care while in process.

Ingredients:

Maida/All purpose flour 3 cups

Sugar 2 TSP

Salt 2 TSP

Milk 1/2 cup

Oil 1 cup

Water

A clean muslin cloth.

Procedure

Take the Flour in a large bowl. Make a well in the middle and add the salt, sugr and a little quantity of milk. Mix well to make a soft dough.

Can add a little quantity of water if needed to make the dough. Knead the dough well for 5 mins. Smear a TSP of oil of top of the dough and make it in the shape of a big ball as in the below picture. Now cover with the cloth for 5 mins and allow it to rest.

Now add some oil to a flat surface and roll each of the dough into a flat shape using a rolling pin.

Again close the flattened tortillas with the muslin cloth for another 5 mins smearing on oil over the cloth.

Now using hands toss the tortilla in the air like a romali roti making it thin. Repeat this for 2 or 3 times till they expand about 4 times their original size. Place them again on the flat surface and cut them along their length into 2 pieces.

Roll each of the pieces like winding a thread or wire using circular motion of the hand to form layers as in the picture.

Now cover them again using the oiled cloth for another 5 mins.

Now smear some oil on the flat surface and press the rolled dough to make a flat shape.

Alternatively we can use a rolling pin but beingvery careful not to disturb the paratha shape.

Heat 2 TSP of oil in a tava and fry these parathas from both sides taking care they dont get burnt.

When they cool crush them using hands on its sides to give it a real paratha look.

Now parathas are ready to be served with hot veg Kurma or Sambar or tastes excellent with chicken curry.

Sweets/Deserts - Chocolate sponge cake

2009-02-08T15:57:00.000-08:00

Chocolate Sponge cake

Ingredients:

Condensed milk 1/2 Can
Powdered sugar 1/2 cup
Shortening/Butter 1 1/2 cup
Cocoa Powder 1/2 cup
All purpose flour/ Self raising flour 2 cups

Procedure:

Heat butter in pan and keep aside.

Beat the condensed milk and powdered sugar and add the hot melted butter to it and beat well.

Seive the Flour and cocoa in a bowl and add the beaten mix to this flour and mix well.

Now take a shallow baking tray and grease it with butter/Veg oil. Alternatively we can use parchment paper over the tray.

Pour the cake batter to the tray.

Heat the oven to 400 degrees for 10 - 15 mins and place the tray and heat for 15 mins. Switch of the oven and and let the cake bake for another 15 - 20 mins. Do not remove until then.

After 15 mins remove cake from tray and cu into pieces and serve or can be used as a base for Black forest cake.

Curry - Bittergourd Fry/Pavakka fry

2009-02-07T18:45:00.000-08:00

Pavakka Fry

Ingredients:

Bittergourd 2(Sliced in a round thin shape)

Red chillipowder 1 TSP

Turmeric Powder 1 TSP

Salt to taste

For seasoning: 1/2 TSP each

Mustard

Urad Dhall

Jeera

Dried red chilli 2

Curry leaves 6

Asafoetida

Procedure:

Add oil in a pan and when it heats add all the seasoning agents.
When they crack add the vege and the turmeric and red chilli powder and saute for 2 mins.
Now add salt and keep frying till they become real crisp in texure and remove from stove.
Goes well with Hot boiled rice.

Sweets/Deserts - Chocolate mousse

2009-02-07T18:32:00.000-08:00

Chocolate mousse

Ingredients:

Eggs 4

Dark chocolates a Bar

Whipped cream or Vanilla Icecream

Procedure:

Break the eggs taking care to remove the yolk from the white and store in a bowl and the egg whites in another bowl.

Slowly melt the chocolate either in a microwave or stove top. Add it to the yolk and mix well till it forms a thick paste.

Now whisk the egg white to form a fluffy cream like mix. Add this egg white mix to the yolk and mix well.

Store in the refrigerator for an hour till its sets.

Serve with cream toppings or Vanilla icecream

Curry - Cauliflower Pepper Fry

2009-02-07T09:46:00.000-08:00

Cauliflower pepper fry

Ingredients:

Cauliflower 1 cup
Garlic pods 2
Whole black pepper corns 1 TSP
Cumin seeds 2 TSP
Green chillies 4
Onion 1 Finely chopped
Salt to taste
Cilantro/Coriander

For seasoning:
Mustard
Urad dhal
Bengal gram
Curry leaves

Procedure:
Grind the cumin seeds, pepper corns and garlic in a blend and store.
Boil the cauliflower and keep them aside.

Heat 2 TSP of oil in a pan and add the seasoning agents and when they crack add the onions and saute till they tirn pink.
Now add green chillies and some salt and toss the mix.
Add the blend mix and saute for 2 mins. Then add the boiled cauliflower and saute till its coated with the mix.
Remove from stove and add cilantro.
Goes well with Indian bread or cooked rice.

PS:

Needs to be served hot

Appetisers/Starters - Paneer Tikka

2009-02-06T13:20:00.000-08:00

Paneer Tikka

Ingredients:

Fresh Paneer
Capsicum ( 3 colors)
Tomatoes 1/2
Onions 1/2
Tooth picks

Make a paste of :

5 garlic cloves, 6-7 red chillies and salt using little water in a blender.

Procedure:

Cut all the veges and Paneer into a thick flat shapes.

Heat butter 2 TSP and fry the paneer till they are fried 3/4th. Now lets add the capsicums and onions and fry till they are 3/4th cooked.
Add the ground paste to the fried veges and saute till each piece is coated with the Masalas.
Now remove from stove and add the tomatoes and saute.
Finally arange the panner, capsicum, onions and tomatoes in the tooth pick one after the other to for a kabab like stuff. Serve as is.

Appetisers/Starters - Cheese Top Biscuits

2009-02-06T13:13:00.000-08:00

Cheese Topping

Needed:

Salt Biscuits

Salsa sauce/Tomato or Red chilli sauce

Cheddar Cheese

Diced Onions

Corainder

Tomatoes

Green bell peppers

Procedure:

Arrange these biscuits on a tray. Apply sauce of your choice on its face. Place any 3 toppings and serve as is.

Goes well with an evening Tea

Rice - Lemon Rice/ Elumichai Sadam

2009-02-06T12:58:00.001-08:00

Lemon Rice

Ingredients:

Boiled Rice 1 Cup

Lemon Juice 1/2 Cup ( 4 lemons)
Green chillies 4 Slit vertically
Coriander leaves

Seasoning :

Peanuts
Cashews
Asafoetida
Mustard
Urad dhall
Bengal Gram
Curry leaves
Turmeric a pinch

Procedure:

Heat oil (2 TSP) in a frying pan and all of the seasoning agents taking care that they dont get burnt. Now add the Lemon juice and boil till the raw smell of the lemon leaves.
Then add them to the boiled rice. Add salt and mix well.
Finally garnish with coriander and serve.

PS: While frying the seasoning agents fry the peanuts first and later add cashews as cashews get fried fast.

Sweets/Deserts- Paneer Malpuva

2009-02-06T12:35:00.001-08:00

Paneer Malpuva

Ingredients:

Semolina/Sooji 1/2 cup
All purpose flour 1/2 cup
Condensed Milk (Milkmaid) 1/2 tin
Baking Powder 2 TSP
Grated Cottage cheese 1 cup
Sugar 1 1/2 cup
Kesar (colour) a pinch
Nuts
Fresh cream
Cardomom powder 1/2 TSP

Procedure:

Lets make a sugar syrup by mixing the sugar in water till it completely dissolves.
Mix the flour, Semolina , baking powder , milk and Kesar to make a liquid paste. Let it set for 1 Hour.
Add the grated paneer along with the above paste and make a fine blend in a blender adding. very little water. Pour the contents in a container and keep aside.
Heat oil in a frying pan and take a spoon of the above mix and put in in the hot oil and fry it till it becomes crisp. Remove from oil and drain the excess oil. Put it in a plate to cool.
After it cools drop it in the sugar syrup. Let it dip for 2-3 mins. Remove from syrup and set it in a plate. Add cream and nut toppings and serve hot or cold.

Home made - Puri for Pani puri

2009-02-05T12:54:00.001-08:00

Puri

Ingredients:

Semolina/Sooji 1 cup
Maida 1/4 cup
Salt
Oil to fry

Procedure:

Mix the semolina, maida and salt to a dough using little water. Let this rest for 20 mins.

Now take one portion of the dough and flatten it using a rolling pin.

Heat oil in a kadai and fry this flattened tortilla. We can see the puris swell up when they are fried in Oil.

Remove and dain excess oil and store for further use.

Home Made - Paneer cubes/Cottage cheese

2009-02-05T12:48:00.000-08:00

Cottage cheese/Paneer cubes

Ingredients:

Milk 1 litre
Vinegar or Lemon juice 2 TSP
Muslin cloth

Procedure:

Boil the milk in a pan and when it comes to a boil add the Vinegar or lemon juice to it. Milk starts curdling immediately.

Using the muslin cloth drain the milk and retain the curd like substance. Squeeze out the excess water by twisting the cloth and then place a heavy container on top of the filterate for say an hour.

Now remove the cloth and we can see a soft cheese being formed under it.

Slice it into small cubes and our cottage cheese is reay to be used.

Appetisers/Starters - Veg Spring roll

2009-02-05T12:39:00.000-08:00

Veg Spring roll

Ingredients:

Spring roll pastry sheets

For the stuffing:

Grated vegetables [ Cabbage, carrot, french beans, capsicum, green peas]
Soya sauce 1 TSP
Ajinomoto 1 TSP
Salt to taste
Black pepper powder 1/2 TSP
Red chilli sauce

Procedure:

Boil the vegetables and drain the excess water. Put them in a bowl and all of the stuffing ingredients and mix well.
Take a pastry sheet and put some of the vege mix on one corner of the flat sheet and roll up the sheet to form a veg roll.Seal its ends using egg wash.
Fry them in oil and serve hot with tomato ketchup.

Curry - Aloo Jeera/ Potato fry

2009-02-04T17:47:00.000-08:00

Aloo Jeera

Ingredients:

Boiled and diced potaotes 1 Cup
Cumin seeds
Onions 1 Finely cut
Green chillies 4 Chopped
Ginger garlic paste 1 TP

Masala: 1 TSP each

Tandoori Powder
Red Chilli powder
Salt to taste
Turmeric

Procedure:

Boil the potaotes and dice them. Keep aside.
Heat oil in a pan and add cumin seeds. And the add the chopped onions and green chillies. And when the onions turn pink add the Ginger garlic paste and saute well.
Now add the Red chilli powder and the Tandoori powder and finally the potatoes and cook onlt till the potatoes are well coated with the Masalas.
Remove from heat and add cilantro leaves and serve with the Indian Bread or cooked Rice.

Rice - Keerai Sadam/Spinach Rice

2009-02-04T17:30:00.000-08:00

Spinach Rice

Ingredients:

Spinach 2 cups (Washed and cut)

Onion 1 Finely cut

Mint leaves

Green chillies 4

Garlic cloves 4 cut

Corainder leaves

Grated coconut OPTIONAL

Masalas:

Cloves 2

Cinammon sticks 2

Tandoori powder 1 TSP

Red chilli powder 1 TSP

Procedure:

Boil about 2 cups of Long rice and keep aside.

Heat oil say 2 TSP and add the Cloves and cinammon. When they crack add onions and green chillies and saute till the onions turn translucent.

Add the garlic an mint leaves and after 2 -3 mins add in th spinach.Saute till spinach is half cooked

Now add the red chilli powder and the tandoori powder and some salt to taste an saute well till the spinach i fully cooked.

Remove from heat and sprinkle corainder leaves

Now slowly mix the cooked spinach mix into the rice.

Tastes good with boiled potatoes

A-Z Glossary

2009-02-03T18:00:00.000-08:00

Atta : Whole wheat flour
Brinjal : Egg plant
Chilli powder : Red chilli Powder
Capsicum: Bell pepper
Coriander : Cilantro
Curd : Yogurt
Dhaniya : Dry Coriander /Cilantro seeds
Garam Masala : Blend of cinamon sticks, Cloves, Cardomom, Coriander seeds and cumin seeds
Green Chilli : Green Pepper
Hing : Asafoetida
Jeera : Cumin seeds
Hing : Asafoetida
Maida : All purpose Flour
Matar : Green Peas
Paneer : Cottage Cheese
Palak : Spinach
Paneer : Cottage Cheese
Pepper : Whole black pepper corns
Maida : All purpose Flour
Matar : Green Peas
Methi Seeds : Fenugreek seeds
Rava : Semolina
Saunf/Sombu/Ajwain : Fennel seeds
Urad Dhall : Whole white lentil

Gravy - Palak Paneer/Spinach and Cottage cheese Curry

2009-02-03T15:17:00.001-08:00

Palak Paneer

Ingredients:

Palak / Spinach 1 bunch

Cottage cheese/Paneer 1 cup

Onions 1 Finely chopped

1 Tomato Finely chopped

Ginger Garlic paste

Green chillies 4

Fresh cream 1/2 Cup

Masalas

Cloves 3
Cinamon 3

Chilli powder 1 TSP

Cumin powder 1 TSP

Coriander Powder 1 TSP

Turmeric Powder 1/2 TSP

Procedure:

1. Cook spinach with enough water in an open container for 5 mins.

2. Now cool the spinach to room temperature and blend it well in a blender. Keep aside.

3. Heat Oil say 3 TSP and fry the cloves and cinamon sticks. When they crack add onions and fry till they turn translucent. Now add a spoon of ginger garlic paste and saute till the onion starts to melt.

4. Add tomatoes and a pinch of turmeric , a TSP of Cumin and coriander powders and saute till oil oozes from the sauce.

5. Now lets add the blend of spinach to the sauce and once the sauce thickens add the paneer/cottage cheese cubes . Add fresh cream and remove from grill.

6. Serve with boiled rice or Roti/Indian Bread

Rice - Bagala Bath/Thayir Sadam/Yogurt Rice

2009-02-03T08:03:00.001-08:00

Bagala Bath

Ingredients

Boiled Rice 1 cup
Green chillies 4
Curd 2 Cups
Corainder/Cilantro chopped
Salt to taste

Seasoning: 1/2 TSP each
Fried cashews
Mustard
Urad dhall /Yellow Lentils
Hing/Asafeotida
Curry leaves
Jeera/Cumin seeds

Procedure:

1. Boil the rice in the ratio 1:3 ( 1 part of rice to 3 parts of water)
2. Add chopped green chillies, corainder, salt and add the curd.Mix well.
3. Heat 2 TSP of oil in a pan and add all the seasoning agents and pour into the rice.
4. Serve with pickle or any fried vegetable.

Rice - Jeera Peas Pulav

2009-02-03T07:44:00.000-08:00

Jeera Peas Pulav

Ingredients:

Peas 1 cup

Jeera/Shahi Jeera/Cumin seeds 2 TSP

Green chillies 4
Mint leaves

Corainder/Cilantro

Garlic pods 4 crushed ( Optional)

Onions 1

Ghee

Coconut milk 1 cup

Salt

Cashews roasted

Basmati rice 2

Procedure:

1.Soak 2 cups of Basmati rice for an hour.

2. Heat 2 TSP of ghee in a pan and add the garlic, onions and green chillies and saute well.

3. Add mint leaves, coriainder and peas and saute.Add salt to taste.

4. Then add the rice and coconut milk 1 cup and 1 cup water and cook them for 10 mins.

For 2 cups of Basmati we add 2 cups of water .But as we have added 1 cup of coconut milk we add only 1 cup of water.

5. Finally when cooked remove from stove , sprinkle coriander leaves, and cashews and serve with Onion raitha or any paneer dish.

Rice - Vangi Bath/ Kathrika Sadam/Eggplant rice

2009-01-31T09:58:00.000-08:00

Vangi Bath/Kathrika Sadam

Ingredients:

Brinjal /Eggplant 4 Pieces cut vertically into long slices
Green chillies 4
Ginger Garlic paste 1 TSP
Onions 2 Cut into thin slices
Mint leaves 1 Cup
Tomato 1
Curry Leaves
Fried cashews

Spices

Cloves 2
Cinamon Sticks 2
Bay leaf 1
Jeera
Marathi Mologu
A pinch of turmeric

Masala:

Dhaniya Seeds 4 TSP
Dried Red Chillies 6
Jeera 1 TSP
Curry leaves
Bengal gram

Roast all of the above ingredients with a little oil (Say 1/2 spoon) and grind dry in a mixer and store. Be careful not to over roast the mix as it will give a pungent taste to the rice. This mix can be used for a variety of Rice dishes like Capsicum rice.

Procedure:

Boil 2 cups of rice before hand and keep aside.

Heat Oil 4 TSP in a kadai and then add the Spices and once they crack add Onions, green chillies , Mint leaves and saute.

Then add the ginger garlic paste and saute till the onions turn pink.

Add tomatoes, turmeric and once the tomatoes are half cooked add the brinjal.Saute well.

Close with lid for 3 mins till the Brinjal is cooked. Dont cover for a long time as the brinjal may become mashy.

Once the brinjal is cooked add 1 TSP of ground Masala , mix and remvoe from stove.

Sprinkle corainder leaves and fired cashews.
Mix this with rice and serve.

PS: Use Whole Garam Masalas instead of the ready to use powder as adding the whole masalas add extra taste to the rice.Another important ingredient is the Mint leaves.

Mix the Masalas after the brinjal is fully cooked and is to be removed from stove.

Dosa - Rava Dosai

2009-01-30T17:51:00.000-08:00

Rava Dosai

This very easy and tasty recipe is one of the South Indians Favourite Tiffen.

Ingredients:

Rava 1 Cup
Rice Flour 1 cup
Maida Flour 1/2 Cup
Green chillies 4 Chopped
Ginger 1 small piece chopped
Black whole pepper corns 1 TSP
Jeera 1 TSP
Salt
Curry leaves
Corainder
Hing
Onions 1 Finely chopped

Procedure:

Mix all of the above ingredients together except onions adding 1 cup of water. The batter must be a dilute one and not as thick as the usual Dosa Batter.
This does not need fermenting and can be made immediately.

Heat tava and add some oil on it and sprinkle onions on it. Then take the batter and spread it randomly on the Tava. Smear oil to its sides. Wait till it roasts completely. It might take sometime.

There is no need to turn the dosa as it gets evenly roasted on both sides.
Serve with chutney

Dosa - Peas Kara Dosai

2009-01-30T12:26:00.001-08:00

Peas Kara Dosai

Ingredients:

Dosa batter

Potatoes 1 Boiled
Peas 1 cup
Onions Finely choped
Tomato 2 [ 1 chopped, 1 - Puree]
Green chillies 4
Ginger garlic paste
Salt
Sugar 1/2 TSP
Coriander

Butter 2 TSP

Masalas:

Cloves 2

Cinammon 2

Amchur Powder 1/2 TSP

Cumin Powder 1/2 TSP

Corainder Powder 1/2 TSP

Turmeric a pinch

Chilli powder 1 TSP

Procedure:

1. Boil Potatoes and smash them up. Keep aside.

2. Take a large pan and add 2 TSP of butter. Add the cloves, cinammon and when they crack add onions, green chillies and saute.

3. Add ginger garlic paste. Saute till onions become Pink. Add sugar, turmeric and tomatoes and cook till the tomatoes melt.

4. Now add all the masalas and saute for 2 mins. Add the potatoes and use a smasher to smash them well. Add the peas and salt and saute. Add water and cook till the gravy thickens.

5. Remove from stove and add coriander.

Making:

Apply the dosa batter on the tava. Take one spoon of the masala and spread on one half of the dosa . Add butter to its side. When roasted at the bottom bring the other half without masalas towards the base to form a semi circle. Do not turn the dosa upside down.

Serve with coconut chutney.

Breakfast - Kuzhi Kara Paniyaram

2009-01-29T08:41:00.000-08:00

Kuzhi Kara Paniyaram

Ingredients:

Dosa Batter ( Can be bought at all Indian stores)

Can be made at home as well.

For this we need:

2 cups of Raw Rice ( Sona Masoori - Brand Name)

1 cup of Urad dhal (White whole lentil)

2 Spoons of Fenugreek seeds

Wash all of the above ingredients and soak them separately in water overnite. Grind the rice and the dhal separately to a fine batter in a blender using some water.

Mix them up in a large bowl.Add about a spoon of salt and leave it covered for 8 - 10 hours to ferment. The batter is ready to be used once its doubles in volume after fermentation.

For seasoning:

1 TSP each

Mustard seeds

Urad Dhall (white Lentil)

Jeera/Cumin

Bengal Gram

Curry leaves

Turmeric

Red Chilli POwder 1/2 TSP

Ginger shredded 1 TSP

green chillies 2 Chopped

Hing/Asafoetida

Procedure:

Heat oil in a pan and add all the seasoning items and fry for 2 mins. transfer them to the Dosa batter.

Making:

1. To make the paniyaram we need a paniyaram pan as in the picture. It is a wide pan with 6 - 7 holes to hold the batter.

2. Pour oil into the holes and once they heat up add 2 TSP of the Dosa batter to each hole. We can very well see the paniyaram getting roasted from the bottom. Using a fork turn them to the other side to get roasted.

3. Complete this for other paniyams as well.

4. Remove from pan and serve with coconut chutney(Sauce).

Chinese Style - Veg Hakka noodles

2009-01-29T08:11:00.001-08:00

Veg Hakka Noodles

Serves 2

Ingredients:

Chinese Hakka noodles 1 Pack

Veges [ Peas, Carrot, Beans, cabbage] 1 cup

Ginger Garlic PAste 2 TSP
Sugar
Ajinomoto
Salt
Green chiilies 4
Spring Onions Finely chopped
Garam Masala 1 TSP Optional

Sauce:

Ching's Green chilli Sauce 1 TSP

Ching's Soya sauce 2 TSP

Worchestershire Sauce 1 TSP

Procedure:

Boil water in a pan and immerse the noodles in hot water for 5 mins. Remove and drain them. Apply 1 TSP of oil over the noodles and toss them and set aside.

1. Heat 2 TSP of oil, add onions, gree chiilies, Ginger garlic paste, 1 TSP ajinomoto , Sugar and saute till the onions turn translucent.

2. Then add the veges, salt , Garam Masala and saute till the veges are cooked.

3. Add the sauces and the noodles and toss for 2 mins.

4. Serve with Sauce.

Dosa - Andhra Pesarettu

2009-01-28T10:46:00.000-08:00

Pesarettu:

Ingredients:

Moong Dhall 1/2 cup or Green gram 1/2 cup

Raw rice 1/2 cup

Green chillies

Ginger 1 small piece

For Tempering:

Jeera

Onions

coriander

coconut OPTIONAL

Procedure:

Soak the dhall and rice overnite and grind them with green chillies, ginger, coconut and jeera adding water to forma dosa like batter
Chop onions and coriander finely. Combine them together and keep aside.
Heat Tava and make a dosa out of the batter and place a handfull of the Onion - Coriander mix and add oil. Roast on both sides.
Goes well with coconut chutney

Dosa - Adai

2009-01-28T10:38:00.000-08:00

Adai

Ingredients:

Bengal Gram 1/2 cup
Moong Dhall 1/2 cup

Ural Dhal 1/2 cup

Toor Dhall 1/2 cup

Raw rice 1/2 cup

Boiled Rice 1/2 cup

Grated coconut 2 TSP

Red Chilli 2

Green chilli 4

Onions 1 Finely chopped

Black Pepper corns OPTIONAL

Ginger 1 small piece

For tempering:

Jeera

Hing

Ural dhal

curry leaves

Procedure:

Soak all the dhall and rice overnight.

Grind the dhall, rice, ginger, green chillies,Jeera, coconut adding water.

Heat oil in a kadai and add Jeera, hing, curry leaves, onions, Pepper corns and add to the ground batter.

Heat oil in a tava and make dosa out of the batter adding 1 TSP of oil.

Serve with Avial or chutney

Bread - Aloo Paratha

2009-01-28T09:02:00.000-08:00

Aloo Paratha:

Needed for paratha: 6 parathas

Atta 2 Cups

Oil

Salt

Sugar 1 TSP

Curd 1 TSP

Needed for Aloo :

Boiled Potoatos 2 [smashed after boiling]

Red chilli powder

Salt

Cumin seeds

Green chillies

Coriander leaves

Procedure for the dough:

Mix the atta, sugar, curd and salt and make a nice soft dough with water. Knead the dough for 20 mins with hand to make a real soft roti.

Procedure for Aloo stuffing:

Heat oil in a pan and add the cumin seeds , green chillies, potatoes, red chillipowder and salt. Saute for 2 mins. Remove from heat and add corainder leaves and mix well.

Paratha:

Take a small portion of the dough , roll it in a round shape and flatten it with hand.Gently coat it with atta on both sides. This will prevent the atta from sticking to the sides.
Place a spoon Aloo stuffing in the centre of the flattened dough and bring the edges of the dough to the centre.
Now flatten it to a tortilla shape. Repeat this for the rest of the dough to make 6 - 8 parathas.
Heat oil in Tava and roast them up with a spoon of ghee.
Goes well with thick curd or any subji

Chaat - Pav Bhaji

2009-01-28T08:43:00.000-08:00

Bombay Pav Bhaji

Ingredients:

Vegetables [ cabbage, Carrot, beans, Potatoes] Boiled

Peas 1 cup

Capsicum 1 cup

Onions 2 [ 1 finely cut, 1 ground to a paste]

Tomatoes 2 [ 1 finely cut, 1 to a paste]

Ginger garlic paste 2 TSP

Sugar 1 TSP

green chillies 2

Lime juice 2 TSP

curd 2 TSP

corainder

Masalas:

Cumin powder1/2 TSP

Pav Bhaji powder 1 TSP [ Procedure below]

Red chilli powder 1 TSP

Garam masala Powder 1/2 TSP

Turmeric

Procedure:

Boil all the veges except peas and capsicum. Then smash them together and keep aside.
Heat 2 TSP of butter and add 1 TSP sugar, green chillies and ginger garlic paste and saute. Then add the cut onions and saute till they turn pink. Add the cut tomatoes.
Add all the Masalas and stir for 2 mins.
Add the paste of onions and tomatoes and saute.
Now add the smashed veges, peas and capsicum and cook for 5 mins.
Add curd and close heating.
Pour in the lime jucie ans sprinkle coriander.

For Pav:

Heat 1 TSP of butter in tava and place the Pav for sometime. Then place a spoon of the bhaji mix in it and serve the bhaji with cut onions and lime .

Please do not add Amchur Powder if you are using Lemon Juice and asafoetida as mentioned in the recipe.Taste changes and gives a punjent flavour.

Gravy - Kerala Veg Korma

2009-01-28T08:29:00.000-08:00

Vegetable Korma

Ingredients:

Vegetables [ Carrot, beans, Cauliflower, peas, Potato]

Onion 1 Finely chopped

Tomato 1 Finely chopped

Green chillies 4

Ginger 1 Piece

Garlic pods 4

Grated coconut 4 TSP

Cloves and Cinamon 2 each

Mint leaves

Turmeric

Curry leaves

Curd 2 TSP

Lime Juice 2 TSP

Chilli powder 2 TSP

cashews

Procedure:

Grind coconut, Ginger, garlic, cashews, green chillies, cloves, cinamon, salt, mint leaves, coriander to a fine paste adding water. Keep aside
Half boil the vegetables adding salt and keep aside.
Take a kadai and fry cloves, onions and tomatoes till the onion turns pink. Then add the ground mix and saute.
Add the half boiled veges,Mint leaves, Turmeric, chilli powder and lime juice and Curd and cook for say 10 mins till the gravy thickens.
Remove from stove and sprinkle corainder leaves and serve with cooked rice.

PS: The English names for all the highlighted ingredients can be found in the Home page under "FOOD OF THE DAY" Column

Breakfast - Ven Pongal

2009-01-28T07:53:00.000-08:00

Ven Pongal and Coconut chutney

Needed : Pongal

Moong Dhall 1 cup

Rice - 1 Cup

Turmeric a pinch

Salt

Cashews

Green chillies 3

Ginger 1 small piece

Ghee

For tempering :

Black pepper corns 2 TSP

Jeera 2 TSP

Curry leaves

Procedure:

Cook the dhall and rice adding water in the ratio 1:3 in a cooker.
Take a kadai and heat 2 TSP of ghee and fry the cashews, green chillies, ginger, pepper and curry leaves and add to the cooked Dhall and rice.
Serve with coconut chutney and Sambar

Sweets/Deserts - Paruppu Poli

2009-01-28T07:21:00.000-08:00

Paruppu Poli

This is an Indian sweet made at home for Festivals like New years, Diwali or POngal

In Simple we can call it a sweet Chappati.

Ingredients:

For the Dough:

Maida 2 cups

A pinch of turmeric powder

A pinch of salt

Oil 4 TSP

For the stuffing:

Bengal gram 1 cup

Jagerry 3/4 cup

Cardomom Powder

Ghee

Procedure for the Dough:

Take a bowl and add the maida, turmeric, salt and oil and some water to make a very soft dough like that of a chappati. Keep kneading the dough for say 15 mins and set aside. Cover with a wet cloth.

Procedure for Stuffing:

1. Boil the Bengal gram with water in a pressure cooker. Drain water and dry the Dhall in a cloth and grind them dry in a mixie.

2. Take a frying pan and add 1 TSP of ghee and add teh ground dhall and powdered jagerry and keep mixing till they form a thick paste as in the picture.

3. Or heat water and add jagerry and stir till it dissolves completely. Filter for impurities and mix it with the ground dhall in Tava. The dhall might turn out watery. But on high heat keep stirring and it will become a paste with the water absorbed completely.

4. Add powdered cardomom to the paste and stir and remove from stove once a paste like consistancy is got.

Making of Poli:

1. Take a polyethene sheet and apply oil on its surface. Take a small portion of the maida dough and flatten it with hands placing it on the suface of the sheet. Take a spoonfull of the dhall paste and place it at the centre of the dough and pull the edges of the dough to the centre and flatten it with the hand like a normal Roti/Chapatti.

2. Make in round shape and roast it in tava adding ghee.

3. Poli tastes well with ghee.

PS:

For making cardomom powder add the cardomom and 2 - 3 tsp of sugar in a mixer and grind dry.