Jo's Recipes

Paal Poori (Sweet Poori)

2008-01-30T20:58:00.237-08:00

INGREDIENTS:
Almonds 1/4 cup
Sweetened condensed milk 1 can
Evaporated milk 1 can
Cream of wheat (Rava) 2 t.spoons
All purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinch
Cooking oil for frying

METHOD:
- Soak saffron in little cold milk, and keep it aside.
- Soak rava in little water for 10 minutes.
- Soak almonds in hot water for 1 hour.
- Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.
- Boil evaporated milk, condensed milk, and almond paste for 10-15 minutes.
- Add saffron, and kesar color to above and let it cool
- Knead maida, soked rava, and sugar into a nice dough, using somecold after.
- Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture.
- Serve it cold/hot.

Badam Kheer

2008-01-30T20:58:00.236-08:00

INGREDIENTS:
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)

METHOD:
- Soak saffron in little cold milk, and keep it aside.
- Soak almonds in hot water for 1 hour.
- Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
- Measure the amount of almond paste, and keep the same amount of sugar aside.
- Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
- Now add sugar and keep stirring.
- Add the remaining milk, and boil for 10-15 minutes. - Add the soaked saffron and serve it cold.

Potato Podimas

2008-01-30T20:58:00.235-08:00

INGREDIENTS:
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

METHOD:
- Boil potatoes with turmeric and salt.
- Peel skin and mash them and keep it aside.
- Fry mustard, urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice andsalt in 2 t.spoons of oil and then add the mashed potatoes.
- Let this cook for a few minutes and then garnish with cilantro.

Vazai Thandu Curry

2008-01-30T20:58:00.234-08:00

INGREDIENTS:
Vazai Thandu Washed and finely chopped
Moong dhall 2 t.spoon
Urad dhall 1/4 t.spoon
Red chilli 2
Mustard 1/4 t.spoon
Hing a small pinch
Ginger a small pinch
Green chilli 1
Grated coconut 2 t.spoons
Butter milk 1/4 cup
Cooking oil 2 t.spoon
Salt 1/2 t.spoon

METHOD:
- Soak vazai thandu, moong dhall, butter milk and salt togetherfor 15 minutes.
- Fry mustard, urad dhall, red chilli, hing, green chilli, and ginger in oil.
- Squeeze the butter milk out the soaked vazai thandu, and addthe vazai thundu to the above pan.
- Let it cook for 10 minutes, and then add the grated coconut to the above.

Plantain Curry

2008-01-30T20:58:00.233-08:00

INGREDIENTS:
Plantain 2-3 washed, peeled and diced
Cumin seeds 1/2 t.spoon
Grated Coconut 1/4 cup
Red chillies 2-3
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Curry leaves a few
Cooking oil 3 t.spoon
Salt 1/2 t.spoon

METHOD:
- Boil plantains with turmeric and salt.Wet grind cumin seeds, coconut and red chilles and keep it aside.
- Fry mustard, hing, urad dhall, curry leaves, turmeric, and diced plantain in oil in a wok. - Sprinkle water and let it cook for 5minutes, and now add the ground masala, and let it cook for another 5-10 minutes.

Plantain Podimas

2008-01-30T20:58:00.232-08:00

INGREDIENTS:
Plantain 2-3
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

METHOD:
- Boil plantains with turmeric and salt.
- Peel skin and grate them and keep it aside.
- Fry mustard, urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice andsalt in 2 t.spoons of oil and then add the grated plantains.

Plantain Podimas

2008-01-30T20:58:00.231-08:00

Plantain Puli Curry

2008-01-30T20:58:00.230-08:00

INGREDIENTS:
Plantain 2-3 washed, peeled, and diced
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste/extract 1/4 t.spoon
Red chilli 2
Curry powder 1 t.spoon
Curry leaves a few
Oil 3-4 t.spoons
Salt 1 t.spoon

METHOD:
- Fry mustard, hing, urad dhall, curry leaves, turmeric, red chilliand diced plantain in oil in a wok.
- Sprinkle water and let it cook for 10 minutes.
- Now add salt, curry powder and mix it well. - Add little water to tamarind paste, and sprinkle this on the plantain curry, and let it cook for a few more minutes.

Eggplant Podi Curry

2008-01-30T20:58:00.229-08:00

INGREDIENTS:
Eggplant 250 grams, washed & cut 1" lenght wise
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
urmeric 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 3/4 t.spoon

METHOD:
- Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing.
- Dry grind the above with 1/4 t.spoon salt.
- Fry mustard, turmeric, and hing in oil, and add the choppedeggplant to this.
- Sprinkle little water, and cover it slightlyuntil the eggplant gets cooked.
- Now add the remaining salt, tamamrind paste, and the ground masala powder. - Mix it well andadd a few t.spoons of cooking oil.

Eggplant Gotsu

2008-01-30T20:58:00.228-08:00

INGREDIENTS:
Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoonSalt

METHOD:
- Coat eggplant with little oil, and either bake it in an oven, orgrill it on the stove.
- Peel the skin, mash the eggplant and keep it aside.
- Fry mustard, hing, urad dhall, red chillies, green chillies, andcurry leaves in oil.
- Bring 1 cup of water to a boil, and add tamarind paste and salt to this.
- Mix mashed eggplant, fried ingredients to the tamarindwater.
- Garnish with finely chopped cilantro.

Moor Kali

2008-01-30T20:58:00.227-08:00

INGREDIENTS:
Rice flour 1 cup
Butter milk 2 cups
Hing a small pinch
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Green Chilles 6-8
Curry leaves a small bunch
Vetha Mulaka (dried red chilles in buttermilk) Optional
Cooking oil 2 t.spoon
Salt 3/4 t.spoon

METHOD:
- Make a batter with rice flour, butter milk, and salt.
- Fry mustard in oil and wait till it splatters, then add urad dhall, hing, curry leaves, vetha mulaka, and green chilles, andwait for a few minutes, and then add the rice flour batter.
- Keepstirring until the rice flour gets cooked, usually takes about10 minutes.

Tamarind Uppma

2008-01-30T20:58:00.226-08:00

INGREDIENTS:
Cream of rice 2 cups
Tamarind paste 1 t.spoon
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Methi 1/2 t.spoon
Hing a small pinch
Red chillies 6
Turmeric 1/4 t.spoon
Curry leaves
Cooking Oil 4 t.spoons
Salt 1 t.spoon

METHOD:
- Dry roast methi, and grind it into a powder and keep it aside.
- Fry mustard, urad dhall, channa dhall, hing, red chillies, andcurry leaves in oil.
- Add 6 cups of water to the above and let it cook for sometime, and now add turmeric, salt - and tamarind paste, and let it cook for sometime.
- Now add cream of rice and keep stiring until cream of rice gets cooked. - Finally add the ground methi powder.

Peseret

2008-01-30T20:58:00.225-08:00

INGREDIENTS:
Whole Moong dhall 2 cups
Rice 4 t.spoons
Onions 3 finely chopped
Green chillies 6 finely chopped
Red chillies 2
Ginger small piece
Cumin seeds 1/2 t.spoon
Cilantro 1 bunch finely chopped
Salt 1.5 t.spoons
Cooking Oil for making peseret

METHOD:
- Rinse and soak whole moong dhall and rice in water for 4 hours.
- Grind the above with green chilles, red chillies, ginger, cumin seeds, salt and little onion.
- Fry the remaining onions in oil and keep them aside.
- Make the peserat like dosas, and put a spoon full of onions onthe dosa and fold the dosa before serving.
- Serve with corrianderchutney or onion chutney.

Thaval Adai

2008-01-30T20:58:00.224-08:00

INGREDIENTS:
Rice 2 cups
Channa dhall 3/4 cup
Thuvar dhall 3/4 cup
Urad dhall 1/2 cup
Red chillies 6
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Curry leavesOil 2 t.spoons
Ghee 2 t.spoons

METHOD:
- Rinse and soak rice, channa dhall, thuvar dhall, and urad dhallin water for 1 hour.
- Wet grind the above coarsley with redchillies and salt.
- Heat oil and ghee in a pan, and add cumin seeds, pepper, hing, and curry leaves, and mix it with the batter.
- Make them similar to addai's.

Ordinary Adai

2008-01-30T20:58:00.223-08:00

INGREDIENTS:
Thuvar dhall 2 cups
Channa dhall 1 cup
Urad dhall 1/2 cup
Moong dhall 4 t.spoons
Cream of Rice 1.5 cups
Red chillies 8
Green chillies 4
Hing 1/4 t.spoon
Salt 1.5 t.spoon
Cooking oil for making addai

METHOD:
Rinse and soak thuvar dhall, channa dhall, urad dhall, moong dhall, and cream of rice together in 6 cups of water.
Grind the above coarsely with salt, hing and red chillies.

METHOD TO MAKE ADDAI:
- (Similar to making dosai's/Pan cakes) Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it.
- Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of oil around it.
- Wait till the addai turns brown.
- Serve it hot with any chutney, or with some jaggery.

Rava Dosai

2008-01-30T20:58:00.222-08:00

INGREDIENTS:
Cream of Wheat (Rava) 1 cup
Rice flour 1 cup
All purpose flour (Maida) 1 cup
Pepper 1 t.spoon
Cumin seeds 1 t.spoon
Green chilles 6-8 finely chopped
Ginger 1 small piece finely chopped
Curry leaves finely chopped
Cilantro finely chopped
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoon per dosai

METHOD:
- Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter.
- Keep this batter in room temperature for atleast 20 minutes before making dosas.

Vella (Jaggery) Dosai

2008-01-30T20:58:00.221-08:00

INGREDIENTS:
Wheat flour 1 cup
Rice flour 1/4 cup
All purpose flour (Maida) 1/4 cup
Cream of Rice (Rava) 3 t.spoons
Coconut 1/4 cup finely chopped
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai

METHOD:
- Melt jaggery in 2 cups of boiling water and let it cool.
- Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter.

METHOD TO MAKE VELLA DOSAI:
- (Similar to making dosai's/Pan cakes) Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of ghee around it.
- Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of ghee around it. - Wait till the dosai turns brown.

Aval Dosai

2008-01-30T20:58:00.220-08:00

INGREDIENTS:
Rice 2 cups
Aval 3/4 cups
Urad dhall 1/2 cup
Salt 1.5 t.spoons
Cooking Oil for making dosas

METHOD:
- Rinse and soak rice, aval and urad dhall in water for 1 hour.
- Wet grind the above with salt into a nice batter.
- Keep at roomtemperature for 12 hours.

METHOD TO MAKE AVAL DOSAI:
- Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it.
- Close the dosa with acover and let it cook for a few minutes.
- Do not turn the dosa.
- Serve it hot with chutney.

Kanjeepuram Idli

2008-01-30T20:58:00.219-08:00

INGREDIENTS:
Par boiled 3 cups
Urad dhall 1.5 cups
Dry ginger powder 1 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Hing 1/4 t.spoon
Curry leaves
Cooking Oil 6 t.spoons
Ghee 2 t.spoons
Salt 1.5 t.spoons

METHOD:
- Rinse and soak par boiled rice and urad dhall in water for 2 hours.
- Grind the above coarsley and add hing and salt to this.
- Keep it overnight so that this will ferment.
- Fry pepper, cumin seeds, and curry leaves in oil and ghee.
- Add this to the flour.
- Add dried ginger powder and mix everything together.
- Coat a flat vessal with oil, and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.

Idli

2008-01-30T20:58:00.218-08:00

INGREDIENTS:
Par boiled rice 3 cups
Urad dhall 1 cup
Salt 2 t.spoon

METHOD:
- Rinse and soak rice and urad dhall seperately in water for 2 hours.
- Grind the two seperately, and mix them together with salt.
- Keep it overnight, before making idlis.

Thukada

2008-01-30T20:58:00.217-08:00

INGREDIENTS:
All purpose flour (Maida) 2 cups
Chilli powder 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Butter 2 t.spoon
Cooking oil for frying

METHOD:
- Mix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to Chappati dough.
- Make small balls, and roll them similar to chappati/puri's andcut them into small squares/dimonds.
- Deep fry these small squares in oil.

Bhonda

2008-01-30T20:58:00.216-08:00

INGREDIENTS:
Urad dhall 2 cups
Pepper 1 t.spoon
Green chillies 2
Coconut 2 t.spoon finely chopped
Curry leaves a few
Hing a small pinch
Salt 3/4 t.spoon
Cooking Oil for frying

METHOD:
- Soak urad dhall in water for half an hour.
- Wet grind urad dhall, green chilles and salt finely.
- Add pepper, hing, coconut, and curry leaves to this.
- Make small balls and deep fry in oil.

Potato Bhonda

2008-01-30T20:58:00.215-08:00

INGREDIENTS:
Potatoes 6
Channa flour (besan) 1 cup
Rice flour 1/4 cup
Green chilles 6
Ginger a small piece grated
Curry leaves a few Cilantro a small bunch washed and finely chopped
Lemon 1
Turmeric 1/4 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1/2 t.spoon
Cashew 1/2 cup chopped
Salt 1 t.spoon
Cooking Oil for frying

METHOD:
- Boil potatoes with turmeric, and salt.
- Peel skin and mash thepotatoes and keep them aside.
- Fry in little oil, mustard, uraddhall, channa dhall, cashew, green chilles, curry leaves and ginger.
- Mix this well with the mashed potatoes, and add fresh lemon juice.
- Roll small balls and keep them aside.
- Make a batter with channa flour and little salt.
- Coat the balls in thisbatter, and deep fry in oil.

Kara Vadai

2008-01-30T20:58:00.214-08:00

INGREDIENTS:
All purpose flour (Maida) 1 cup
Rice flour 1/4 cup
Onions 2 small finely chopped
Green chilles 4 finely chopped
Curry leaves a few
Mint (Optional) a small bunch washed and finely chopped
Salt 1/2 t.spoon
Cooking oil for frying

METHOD:Mix all the above ingredients and make small balls and deep fryin oil.

Spinach Vadai

2008-01-30T20:58:00.213-08:00

INGREDIENTS:
Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece grated
Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

METHOD:
- Soak the dhalls for 1 hour in water.
- Grind ginger, green chilles, hing, salt and the soaked dhall coarsely.
- Add chopped spinach and makes small balls and deep fry in oil.

Madhur Vadai

2008-01-30T20:58:00.212-08:00

INGREDIENTS:
All purpose flour 1 cup
Wheat flour 1 cup
Rice Flour 1 cup
Besan 1 cup
Chilli powder 2 spoon
Chopped onions
Green chilles 2
Hing a small pinch
Salt 3/4 t.spoon
Ginger a small piece grated
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying

METHOD:
Mix all the above ingredients with little water, make small balls and deep fry in oil.

Medhu Vadai

2008-01-30T20:58:00.211-08:00

INGREDIENTS:
Urad dhall 1 cup
Rice flour 1 cup
Rava (cream of wheat) 1 cup
Green chilles 6
Ginger a small piece grated
Pepper 1 t.spoon
Hing a small pinch
Salt 3/4 t.spoon
Curry leaves a few
Chopped Onions
Cooking Oil for frying

METHOD:
- Soak urad dhall for 15 minutes in water.
- Grind ginger, green chilles, hing, and urad dhall finely.
- Add pepper, salt and grind it along with the urad dhall paste.
- Mix this with rice flour, rava, chopped onions, and curry leaves.
- Make small balls and deep fry in oil.

Vermicilli Masala Vadai

2008-01-30T20:58:00.210-08:00

INGREDIENTS:
Vermicilli 1 cup
Yougurt 1 cup
Red chillies 8
Ginger a small piece grated
Garlic 2-4 flakes finely chopped
Cloves 4
Salt 1/2 t.spoon
Onions chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying

METHOD:
- Soak vermicilli in yougut for one hour.
- Grind ginger, garlic, red chillies, cloves, and salt finely.
- Mix this with the soakedvermicilli.
- Add chopped onions, curry leaves, and cilantro to this.
- Make small balls and deep fry in oil.

Cashew Kunuku

2008-01-30T20:58:00.209-08:00

INGREDIENTS:
Rava (Cream of Wheat) 1 cup
Rice flour 1 cup
All purpose flour 1 cup
Cashew 10-15 chopped
Green chilles 5-6
Coconut 1 spoon
Salt 3/4 t.spoon
Cooking Oil for frying.

METHOD:
- Grind cashew, chilles, coconut, salt finely with water, and mix this with the flours.
- Make small balls and deep fry in oil.

Kunuku

2008-01-30T20:58:00.208-08:00

INGREDIENTS:
Thuvar Dhall 1/2 cup
Channa Dhall 1 cup
Urad Dhall 1/4 cup
Rice 1/2 cup
Dried Red Chilles 5
Green Chilles 3
Salt 1 t.spoon
Hing a small pinch
Ginger chopped finely
Curry Leaves a few
Cilantro a small bunch washed and finely chopped
Cooking oil for frying

METHOD:
- Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour.
- Wet grind the above mix with chilles, and salt coarsely.
- Add hing, ginger, curry leaves, and cilantro.

- Make small balls and deep fry in oil.

Oatmeal Raisin Cookie

2008-01-30T20:58:00.207-08:00

INGREDIENTS:
¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal

METHOD:
- Grease cookie sheet, sift together dry ingredients.
- Beat together butter and sugars until light and fluffy.
- Beat in eggs and vanilla until well blended.
- Stir in flour mixture until well moistened.
- Stir in oatmeal, nuts and rind.
- Drop by tsp fuls 2” apart. - Bake at 350 F for 8 min.

Chole

2008-01-30T20:58:00.206-08:00

INGREDIENTS:
· 1 teacup kabuli channas
· 2 chopped onions
· 2 potatoes
· 2 tomatoes
· 2 tablespoons dhana-jira powder
· 2 tablespoons chilli powder
· 1 tablespoon amchur power
· 1 tablespoon garam masala
· ½ teaspoon soda bi-carb
· ½ teaspoon black pepper powder
· 3 tablespoons ghee
· salt to taste
· Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.

METHOD:
· Soak the channas for at least 6 hours
· Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
· Cut the potatoes and tomatoes into big pieces
· Heat the ghee in a vessel and fry the potatoes until soft
· Remove the potatoes. In the same ghee add the onions and cook for a little time.
· Add the dhana-jira and chilli powder and fry again.
· Add the boiled channas and salt.
· After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
· Add the potatoes and tomatoes and cook for 2 minutes. Decorate with coriander, chillies and slices of tomatoes and ginger.

Sweet Adai

2008-01-30T20:58:00.205-08:00

Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.

Paanagam

2008-01-30T20:58:00.204-08:00

Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.

Sweet Puttu

2008-01-30T20:58:00.203-08:00

Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles.

To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery.

Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.

Milk Appam

2008-01-30T20:58:00.202-08:00

Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying.

Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this, add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.

Panchamritham (fruit salad)

2008-01-30T20:58:00.201-08:00

Fruits: 1 banana, grapes- a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple

Cut the fruits into even sized pieces.
To this add 25 g honey, 150g jaggery, 25 g ghee.
Mix well.
Store in air tight container.

Jilebi

2008-01-30T20:58:00.200-08:00

Sugar Syrup:
- Heat sugar and water (1:1) and any essence if preferred until it becomes thick.

METHOD:
- Soak urud dal for 1/2 hour and grind it into a thin soft paste.
- Pour this paste in a thick plastic cover and make a small hole at its bottom corner.
- Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.

- Remove this from oil and drop into sugar syrup for 2 minutes and then remove.

Sakkarai Pongal

2008-01-30T20:58:00.199-08:00

INGREDIRNTS:
Take rice
Moongdal
gram dal in the ratio 2:2:1.

METHOD:
- Add water and steam in pressure cooker.
- Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.
- Add the liquid part of this juice (which will be at the top) to cooked mixture.
- Roast cashewnuts, raisins, grated coconut in ghee and add this to the mixture and stir well.
- Add some extra ghee while serving.

Rava laddu (Ravaalaadu)

2008-01-30T20:58:00.198-08:00

INGREDIENTS
white rawa - 1 kg
sugar - 1 1/2 kg
cardomom - 10 (powdered)
ghee - 200 g
cashewnut - 50 g

METHOD:
- Roast rava in a dry pan and powder it.
- To this add finely powdered sugsr, cardomom powder.
- Roast the cashews in ghee and add to the mixture.
- Heat the ghee slightly until it melts and add it to the mix well.
- Make into even sized balls with this flour.

Laddu

2008-01-30T20:58:00.197-08:00

- Prepare boondi.
- Make sugar syrup by boiling 1:1
- Sugar and water for about 5 minutes.
- Drop the boondis into the sugar syrup and mix well.
- Roast some cashews and raisins in ghee and add it to the mix.
- Also add a feww cardomoms and kalkandu and mix well.
- Wait until the mixture cools down to a temperature where the hand can withstand the heat.
- Now make into even balls by pressing lightly with hand. Allow to cool.

Rava Dosai

2008-01-30T20:58:00.196-08:00

- Slightly roast rawa in a dry pan.
- Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency.
- Add chopped green chillies, chopped onions, curry leaves, cumin seeds and make dosas.

Maida Dosai

2008-01-30T20:58:00.195-08:00

- Mix maida, rice four in the ratio 2:1.
- Add about 2 tsp of rava.
- Add water and mix.
- Let it be more thin than normal dosai.
- To this add chopped green chillies, few cumin seeds, salt to taste (about 1 tsp).
- Add ome splattered mustard seeds.

Note: The same procedure can be followed with wheat flour instead of maida

Uthappam

2008-01-30T20:58:00.194-08:00

INGREDIENTS:
Par boiled rice - 4 cups
Urud dal -1/2 cup
fenugreek seeds - 2 tsp

METHOD:
- Soak the above in water for about 4 - 5 hours and grind into a fine flour.
- Leave it for about 8 hours to become sour.
- Heat a dosa tawa and spread a tsp of oil over it.
- When it becomes hot enough, place a laddle of flour and spread on it(it should be thick than a normal dosa).
- When it is cokked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.

Side dish - Sambar, Curd.

Masala Dosai

2008-01-30T20:58:00.193-08:00

INGREDIENTS
Par Boiled rice - 2
Raw rice - 2
Urud Dal - 1/2
Fenugreek seeds - little

METHOD:
- Rinse the above ingredients in water for about 2-3 hours.
- Then grind in a blender (with adding water in steps) into a very fine flour.
- Add salt and keep it aside (to get sour)for 12 hours.
- Heat the pan and spread a drop of oil on it.
- When the pan is fully heated, take some flour and spread it on the pan into a round shape.
- Turn it over so that both sides are cooked well.
- When it is almost cooked spread a teaspoon of coconut chutney over it.
- Place some potato curry and roll the dosai on both sides and move it to a plate.

Kaaradai

2008-01-30T20:58:00.192-08:00

- Roast 200 g of raw rice and powder it into a nice rava.
- Dry roast 2 tsp of cowgram. In a thick vessel, heat water to boil, and add the roasted cowgram, coconut pieces(cut into very small pieces) and 1/2 tsp salt.When they are cooked, add the rawa and stir into a paste.
- Flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.

Morkkali

2008-01-30T20:58:00.191-08:00

INGREDIENTS:
rice flour - 1 cup
water - 2 cups
sour curd or buttermilk - 1 cup

METHOD:
- Mix the above well.
- Heat 2 tsp of oil add mustard seeds, when it splutters, add 2 curd chillies (alternatively, use red whole peppers), 1/4 tsp asafetida.
- Now add the liquid to this and stir well iuntil it becomes thick and non-sticky.

Sevai (Idiyappam)

2008-01-30T20:58:00.190-08:00

- Heat 4 cups of water in a vessel and bring it to boil.
- To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste.
- Add a pinch of salt and stir well.
- Using this flour in omappodi achu, squeeze into the form of long threads on a plate. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker.- Now the sevai is ready.

Aval Uppuma

2008-01-30T20:58:00.189-08:00

- Soak 200 g of aval in water for 1/2 hour.
- Heat 4 tsp of oil in a pan, add 1/2 tsp mustard seeds.
- When it pops, add 1 tsp urud dal, 1/2 tsp whole black peppers, 1/2 tsp cumin seeds and 1/4 tsp salt.
- Drain the water from the aval and add it to the pan and fry. - You can mix curd with soaked aval if you like.

Rice Uppuma

2008-01-30T20:58:00.188-08:00

Rice rawa - 1 cup, water - 3 cups

METHOD:
- In a pan, heat 6 tsp of oil and add 1/2 tsp mustard seeds, 1 tsp urud dal, 1 tsp gram dal, 3 red chillies, a pich of asafoetida.
- Then add 6 tsp grated coconut and fry lightly.Now add 3 cups water and when it comes to boil, add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. - Add a bunch of curry leaves. Add 2 tsp of ghee while serving.

Rawa Kichadi

2008-01-30T20:58:00.187-08:00

Vegetables: - Beans, carrots, onions

METHOD:
- Cut the vegetables into fine pieces.
- Take 1 cup of rawa and lightly roast without oil to make it crisp.
- Pour 3 teaspoons of oil in a fry pan and add mustard seeds.
- When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, and roast lightly.
- Add a pinch of asafoetida.
- Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked).

Mangalore Bonda

2008-01-30T20:58:00.186-08:00

- Mix 2 cups maida and 1 cup rice flour.
- To this add 1 tsp cumin seeds, 3 hot green chillies (chopped), and salt - 1/2 tsp.
- Add buttermilk to this so that the mix becomes a thick paste (thicker than that for bajji).
- Deep fry in oil.

Cabbage Vadai

2008-01-30T20:58:00.185-08:00

- Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
- To 1 volume of this add I volume of finely cut cabbage pieces, add salt - 3/4 spoon and mix well
- Take a plastic sheet of paper and put even sized balls of this and flatten it.
- Deep fry this in boining oil.
- Turn over until golden brown in colour and it is fully cooked…

Gonkura Thokku

2008-01-30T20:58:00.184-08:00

- Wash the gonkura leaves and dry them on a sheet of paper.
- Cut into fine pieces.
- To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves.
- Fry with constant stirring.
- Add 1 tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.

Coconut Milk Pulav

2008-01-30T20:58:00.183-08:00

Masala:
Ginger - 1" piece,
Garlic gloves - 6 to 8,
Green chillies - 14 to 15.

Cut the above into small pieces and grind finely.

INGREDIENTS:
Coconut Milk (15 oz. Can) - 1,
Basmati Rice - 2 cups,
Carrots medium sized - 2,
Beans - 10 to 15,
Grean Peas - 1/4 cup,
Cinnamon sticks - 1 or 2,
Cloves - 2,
Coriander leaves - 7 to 8 stems,
salt to taste, veg.
Oil or butter - 10 tea spoons.

METHOD:
- Clean and Soak the rice in hot water for 10 to 15 mints.
- First put the cooking oil.
- When oil heats add the cinnamon sticks and cloves.
- Add the Vegetables (except peas) and fry for some time.
- Then add the masala paste, salt and fry for some more time.
- Also add green peas and Coriander leaves and fry.
- Now pour the Coconut milk and add water for the rest. (Rice and Water should be in 1 : 1 1/2 proportion).
- Let this mixture boil nicely.
- Finally add the rice and cover it.
- Make the flame low and keep for 20 mints.
- Open it and mix the cooked pulav gently.
- Garnish with few fresh coriander leaves

Rava Bonda

2008-01-30T20:58:00.182-08:00

INGREDIENTS:
Rava - 3 Cups,
Rice Flour - 1 Cup,
Curd : 1 Cup,
Cashew Bits,
Green Chilly 3pcs,
Salt to suit taste,
Oil for frying.

METHOD:
- Mix roasted Rava, Rice flour, Curd, salt, Cashews and Green Chillies to get a semi solid batter.
- Take small balls and deep fry it in Oil.
- If needed, coconut shreddings can be added to the batter.
- Remove from the frying pan after the balls become golden in colour.
- Serve it with Coconut Chutney.

Maida Bonda

2008-01-30T20:58:00.181-08:00

INGREDIENTS:
Maida or All-purpose-flour -2cups,
Rice flour - Half cup,
Finely chopped onions - 2 onions,
Chillies - 2 nos,
Cumin seeds - 1 spoon,
Sour curd - 1 cup

METHOD:
- Mix all the above ingredients and soak for about one hour.
- Then take some oil in a pan, put small portions of it in oil, fry them until they are golden brown.- This is good for appetizer.

Stuffed Brinjal Curry

2008-01-30T20:58:00.180-08:00

INGREDIENTS:
Split peas dal - 1 1/2 tsp,
urud dal - 1 1/2 tsp,
coriander seeds - 1 1/2 tsp,
whole red peppers - 10,
salt to taste

METHOD:
- Fry the above in one spoon of oil and grind it into a thick paste.
- Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up.
- Stuff the brinjal with the ground paste.
- Heat oil in a fry pan and add the brinjals, keeping the stove at low heat.
- Close the pan with a lid and cook for 10 minutes.
- See that it is not deep fried. Serve hot.

Rasavangi

2008-01-30T20:58:00.179-08:00

INGREDIENTS:
Brinjal-big size 2nos,
Toor dal -1cup,
Tamarind (imli) pulp -1 table spoon,
turmeric powder - 1/4 teaspoon,
salt -to taste

METHOD FOR THE PASTE
coriander 2 teaspoon,
channa dal 1/2 teaspoon,
fenugreek 1 teaspoon,
red chilli 10 numbers,
haldi powder 1/2 teaspoon,
coconut gratings 3 tablespoon,

All these ingredients are to be fried dry and ground to a paste.

METHOD:
- Cut the brinjal into 1 inch blocks.
- Boil in water and add all the above except toor dal.
- The dal has to be cooked separately and finally added to the main portion.

Seasoning: Fry in oil mustard, toor dal and coconut gratings and add to the main dish. Also add coriander leaves and Kari veppu leaves. This dish will have to be made thick and brinjals should not be fully mashed. This dish can be eaten along with rice and chapathis.

Toll House Pan Cookie

2008-01-30T20:58:00.178-08:00

INGREDIENTS:
2 /14 cup all-purpose flour
1 measuring teaspoon baking soda
1 measuring teaspoon salt
1 cup butter softened
¾ cup sugar
¾ cup firmly packed brown sugar
1 measuring teaspoon vanilla extract
2 eggs
One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels
1 cup chopped nuts (optional)

METHOD:
- Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside.
- In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy.
- Beat in eggs.
- Gradually add flour mixture; mix well.
- Stir in chocolate morsels and nuts.
- Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets.
- Bake: at 375 F.

Time: 8-10 minutes.Makes: 100-2” cookies

Halwa

2008-01-30T20:58:00.177-08:00

INGREDIENTS:
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)
2 cups of water
1 cup sugar
1/2 cup unsalted butter or ghee
some raisins and cashews

METHOD:
- Heat up the butter at medium heat and add the cream of wheat to it.
- Let the c of w become golden pink and then add the water.
- Stir the whole thing quickly so that no lumps are formed.
- When the water more or less evaporates, add the sugar and the dry fruits.
- Once the consistency is right just eat it up.
- The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.

Kadhi

2008-01-30T20:58:00.176-08:00

INGREDIENTS:
1 cup buttermilk
1/4 cup besan
1 cup watersalt and chilli pd. to taste
a pinch of Heeng ( a MUST)
a few kadhi patta
1/2 tsp. turmeric
1 tsp. oil or ghee
1/2 tsp. mustard seeds
1/4 tsp. garlic pd.
a little bit of minced ginger

To make pakode for the kadhi you'll need:
1/2 cup besansalt and chilli pd. to taste
a little garam masala
1/4 tsp. baking soda
oil to deep fry

METHOD:
- Make the pakode and keep them aside.
- Now mix the besan for the kadhi with the buttermilk.
- Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil.
- Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid.
- Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai".
- If the water has evaporatedby now do add more as now we'll add the pakode to the kadhi and boil the whole thing till the pakode get completely soaked.- Making kadhi is not as difficult as it seems from the recipe but it might take you a little bit of practice to perfect the ART as it takes some instinct.

Indian Cream of Tomato Soup

2008-01-30T20:58:00.175-08:00

INGREDIENTS:
1½ lb ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry leaves
2" fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
pinch ground black pepper
pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves

METHOD:
- Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil.
- Lower the heat, cover and simmer gently for 15 minutes.
- Uncover, increase the heat and simmer more rapidly for another 15 minutes.
- Puree in a liquidiser then sieve.
- You should have about ¾ pt thick tomato juice.
- Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice.
- Stir together well and reheat gently without boiling.
- Serve garnished with freshly chopped coriander.

Eggs in a Spicy Cream Sauce

2008-01-30T20:58:00.174-08:00

INGREDIENTS:
3 tbsps vegetable oil
2 oz onion, finely chopped
1" cube ginger, grated
1 fresh green chilli, finely chopped
½ pt single cream
1 tbsps lemon juice
1 tsp ground roasted cumin
1/8 tsp cayenne
½ tsp salt
¼ tsp garam masala
2 tsps tomato paste
¼ pt chicken stock
6-8 hard boiled eggs, halved
1 tbsp fresh coriander, chopped

METHOD:
- Heat the oil over a medium heat in a large frying pan.
- When hot put in the onions.
- Stir and fry for about three minutes or until the peices are browned at the edges.
- Put in the ginger and chilli.
- Stir and fry for a minute.
- Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.
- Stir to mix thoroughly and bring to a simmer.
- Put all the egg halves into the sauce in a single layer, cut side up.
- Spoon the sauce over them.
- Cook over a medium heat for about five minutes, spooning the sauce over the eggs. - Serve sprinkled with fresh coriander.

Double Ka Meetha (Bread Pudding)

2008-01-30T20:58:00.173-08:00

INGREDIENTS:
1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered

METHOD:
- Cut each bread slice into four pieces.
- Fry them in clarified butter till golden brown.
- Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes.
- Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup.
- Boil milk until it is thickened.
- Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them.
- Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. - Refrigerate and serve as dessert.

Biryani

2008-01-30T20:58:00.172-08:00

INGREDIENTS:
2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Yougurt
4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Armonds (ground)
2 Cinamon sticks
4-6 Cardimons
1oz Milk
Qtr tspn Safron
2-3 Green Chilies
Half tspn Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)
Salt to taste
Corriander and Fried Onions to Garnish

METHOD:
- In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
- To the mixture add half a teaspoon each of chilli powder and termeric.
- Marinate for at least 4-6 hours in the fridge.
- Fry the onions in ghee until golden brown and crisp.
- Drain away any excess ghee and then remove the onions and spread over a large plate.
- This should keep the onions crispy.
- Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.
- In a large pan half fill with water and add salt, whole garam masala and one green chilli.
- Bring this to the boil and add the washed rice and cook until the water boils.
- Once the water has boiled drain the rice in a colander and rinse with a little cold water.
- Grease the saucepan generously with ghee and transfer the meat mixture.
- Level the surface and now spread the rice evenly over the meat.
- Squeeze the lemon and pour the juice over the rice.
- Warm the milk and crush the safron into it.
- Pour the milk/safron mixture over the rice.
- Dot generously with ghee.
- To garnish spread the fried onions and corriander over the rice.
- Cover the saucepan tightly.
- Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours.
- Before removing the pan from the cookeer ensure that there is no moisture left in the meat.
- This can be checked by simply listening for a sizling sound.
- If there is no sizzling then the Biryani is ready. - Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.

Basic Curry Sauce

2008-01-30T20:58:00.171-08:00

INGREDIENTS:
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water

METHOD:
- Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
- Add the ginger, garlic and green chilli (if using).
- Stir for 30 seconds then put the heat down to very low.
- Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
- Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes.
- Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
- Take off the heat and cool a little.
- Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth.
- Add the passata and stir.
- Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally.
- You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown.
- The final texture should be something like good tomato ketchup.
Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!

Dosai

2008-01-30T20:58:00.170-08:00

INGREDIENTS:
Rice 1 1/2 cups
Urad Daal 1/2 cup
Salt 2 tsp.

METHOD:
- Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
- Grind separately to a smooth paste and mix in a large vessel with salt.

- Mix thoroughly (use blender if possible).

- Ferment for 12 hours.

Didir Dosa

2008-01-30T20:58:00.169-08:00

INGREDIENTS:
3 measures of rice flour
1 measure of urad flour

METHOD:
- Mix well so no lumps are formed.
- Salt to taste.
- Leave covered in a large pot overnight.
- Make thin crepes, preferably in non-stick pan.

Didir Onion Rava Dosa

2008-01-30T20:58:00.168-08:00

INGREDIENTS:
one cup semolina/rava
one cup maida
1/2 cup rice flour
4-5 green chillies finely chopped
3/4 inch ginger chopped fine
1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
salt to taste
good pinch asafoetida
2-3 chopped onions
a bunch cashews
oil to make dosas

METHOD:
- Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed.
- Mixing by hand is a good idea if you don't have a whisk or electric mixer.
- Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least.
- When ready to eat, spray a non-stick pan lightly with oil and warm.
- Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon.
- Drop chopped green chillies and ginger into batter.
- Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a latice work effect.
- A lot of holes is just the thing.
- Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over.
- Remove in a few minutes and make more.

NOTE: For the plain rava dosa leave out the onions.

Vada

2008-01-30T20:58:00.167-08:00

INGREDIENTS:
Moong Daal 1/2 cup
Urad Daal 1/2 cup
Onion 1
Coriander 2 tsp.
Green Chili 1
Chili powder 1/2 tsp.
Salt 1 tsp.
Ginger 1 tsp.
Baking Soda 1/4 tsp.

METHOD:
- Soak urad daal and moong daal for 2-3 hours.
- Grind daals into a coarse paste.
- Add finely chopped onion, salt, coriander powder, chili powder OR green chili, ginger and soda. Mix well and set aside for 4-5 minutes.
- Fry small spoonfuls of the mixture in hot oil.

Sambar Masala

2008-01-30T20:58:00.166-08:00

INGREDIENTS:
Methi (Fenugreek) 1 tsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 4 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Coconut (grated) 3 tbsp.
Oil 3 tbsp.

METHOD:
- Roast methi, chana daal, and asafoetida.
- Add chillies when daal starts getting red.
- If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine. Keep aside.

Cauliflower Curry

2008-01-30T20:58:00.165-08:00

INGREDIENTS:
Cauliflower - 3 cups (in flowerets)
Peeled and cubed potatoes - 2 cups
Oil - 4 tablespoons
Coriander leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Cummin seeds - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Hing powder - 1/4 teaspoon
Onion - 2
Green chillies - 2
Capsicum - 1
Ginger - 1 cm p73

METHOD:
- Chop all vegetables.
- Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder.
- When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
- Add tomatoes and fry till it becomes mushy.
- Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.
- Cover and cook till the vegetables are cooked and the curry is dry.
- Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.
- Remove and serve piping hot with rotis or rice. (Plain potato curry can also be made the same way).

Sambar

2008-01-30T20:58:00.164-08:00

INGREDIENTS:
Tuvar dhal - 3/4 cup
Vegetables - 3 cups (like sambar onions, white pumpkin, chow-chow)
Tamarind - lemon size
Coriander leaves - 2 tablespoons
Curry leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Salt - 1-3/4 teaspoon - 2 teaspoons
Sugar - 1-1/2 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Green chillies - 2-4.
Seasoning
Oil - 1 tablespoon
Red chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon
Hing powder - 1/4 teaspoon

METHOD:
- Pressure cook dhal with one and a half cups of water for ten minutes.
- When cold mash well.
- Soak tamarind in one cup of water, for five minutes, squeeze well and strain out juice.
- Cook vegetables in one and a half cups of water.
- When three-quarter cooked add slit green chillies, salt and sugar.
- Add tamarind water and simmer till raw smell disappears.
- Add mashed p73 dhal, rasam powder and curry leaves.
- Simmer tillthick, add coriander leaves.
- Heat oil in a pan, add mustard seeds, black gram dhal and red chilli.
- When mustard seeds splutter, add hing powder and pour the seasoning over the sambar. - Serve sambar hot with rice and chips.

Mangalore Rasam

2008-01-30T20:58:00.163-08:00

INGREDIENTS:
Tuvar dhal (thuvaram paruppu) - 1/2 cup.
Tamarind - lime size.
Tomatoes - 2
Green chillies - 1
Rasam Powder - 3 teaspoons p73
Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
Salt - 1-3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Seasoning
Ghee - 1 teaspoon
Red Chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon

METHOD:
- Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder for ten minutes - when cold, mash well.
- Soak tamarind in two cups of water for ten minutes, squeeze and strain out the liquid.
- Boil tamarind water with turmeric powder, slit green chilli, tomatoes (chopped) salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked.
- Add the mashed dhal, two and a half cups of water, and the rasam powder and boil for five minutes till slightly thick.
- Add curry leaves and coriander leaves.
- Remove from fire.
- Heat ghee in a pan, add the mustard seeds, red chilli and black gram dhal.
- When mustard seeds splutter add hing powder-pour the seasoning over the rasam.
- Serve rasam hot with steaming rice and papads.

Mangalore Rasam Powder

2008-01-30T20:58:00.162-08:00

INGREDIENTS:
Red chillies - 1 cup (broken into small pieces and tightly packed).
Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.

METHOD:
- Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).
- Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in colour.
- Add coriander seeds, red chillies, cumin seeds, gram dhal and curry leaves and fry for about five minutes on a slow flame till it is well roasted and you get a lovely aroma.
- Remove from flame and allow to cool.
- Powder fine and bottle it.
- This powder can be used for 2-3 months.- Use the chillies along with the stalks - as the stalks also have the potency of the chillies, and also provide fibre for the body).

Dal Radish

2008-01-30T20:58:00.161-08:00

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

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

Vegetable Jalfrasie

2008-01-30T20:58:00.160-08:00

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

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

Bhindi Masala

2008-01-30T20:58:00.159-08:00

INGREDIENTS:
1 pound (1/2 kg) okra (small)
2 onions, thinly sliced
2 tomatoes, chopped
1/4 cup oil
3/4 teaspoon paprika
1 teaspoon amchoor powder (or substitute fresh lemon juice)
1/2 teaspoon turmeric
salt and freshly ground pepper to taste
1 teaspoon garam masala
2 tablespoons chopped coriander leaves for garnish

METHOD:
1. Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and tomatoes. Set aside.
2. In a wok or heavy skillet heat the oil and sauté onions until translucent.
3. Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute. Add the okra and stir-fry 2 minutes. Cover and steam over medium heat until tender, about 12-15 minutes.
4. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Garnish with the coriander and serve while hot.
* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

Matar Paneer

2008-01-30T20:58:00.158-08:00

INGREDIENTS:
6 paneer chunks about 1-1/2 x 1 x 1/2 inch each
1/4 cup oil
1 medium onion, chopped fine
1 tablespoon garlic/ginger paste, or 3 garlic cloves,
mashed 1 piece fresh ginger
size of walnut
minced 1 large tomato, chopped

Dry Masala:
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 cup water
3 cups fresh shelled green peas (or substitute 2 packages frozen)
1 tablespoon cashew nuts,
ground to a paste with a bit of water
Salt and freshly ground pepper to taste

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

Dum Arvi

2008-01-30T20:58:00.157-08:00

INGREDIENTS:
Arvi = 500gm
Curd = 1 cup
Salt to taste
Oil for frying
Sliced almonds for garnishing

METHOD:
- Boil the arvi and peel the skin.
- Prick with fork, fry in oil, and drain.
- Heat 2 tablespoon of oil in another container and add spices to taste (asafetida, chili powder, corriander powder, salt, onion and ginger paste, and a table spoon water.
- Fry for sometime and then add curd and keep frying till it turns golden brown.
- Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried.
- Garnish with fresh corriander and sliced almonds and serve hot.
- Cooking time about 25 minutes and should be sufficient for 2-3 people.

Rasagulla

2008-01-30T20:58:00.156-08:00

INGREDIENTS:
Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup

METHOD:
- Bring one gallon of milk to a boil.
- When boiling add one cup of either whiter vinegar or lemon juice.
- Turn the stove off. Milk should separate into whey and curd.
- Pour into collander, leaving only the panir/curd.
- Leave curd in strainer until cold and dry.
- This will take at least an hour (you can leave it overnight).
- Place curd in food processor and process for one minute. It should be soft but not sticky.
- Form small balls from the curd.
- Using vinegar usually re- sults in about 80 to 100 rasagollas.
- Bring one cup sugar and 3 cups water to a boil in a pressure cooker.
- Place 20-25 rasgoolas in syrup.
- Turn off the heat to place the cover on the pressure cooker.
- Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off.
- When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas.
- Do not use the same sugar syrup more than once.

Raabdi

2008-01-30T20:58:00.155-08:00

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

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

Besan Burfi

2008-01-30T20:58:00.154-08:00

INGREDIENTS:
1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional)

METHOD:
- Melt shortening in a pan.

- Turn down heat and add cardamom and Besan.

- Fry, stirring constantly to prevent burning until it has changed to a brown color and smells. (Test: a few drops of water sprinkled on it sputters instantly).

- Turn off the heat and stir in the sugar.

- Spread 1/2" thick onto a platter.

- Cut into diamond shapes after it has cooled down.

Brown Gravy

2008-01-30T20:58:00.153-08:00

INGREDIENTS:
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil

Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry

METHOD:
- Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
- Heat oil, add onions, fry till well browned.
- Drain well by pressing, putting back oil in pan.
- Cool onions a bit. Grind in mixie. Keep aside.
- In remaining hot oil, add cumin seeds allow to splutter.
- Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
- Add all dry and ground masalas, flour, stir well.
- Add tomatoes, tamarind water, salt, stir.
- Simmer till gravy is thick and oil starts to separate.
- Add prepared veggies and stir, keep cooking for 2 minutes.
- Garnish with chopped coriander, serve with parathas, rotis, etc.

Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)

White Gravy

2008-01-30T20:58:00.152-08:00

INGREDIENTS:
1 cup fresh curds
1/2 cup fresh cream
1 tsp. grated cheese or paneer
3/4 cup milk
1 tbsp. cashewnuts broken
1 tbsp. peanuts husked & lightly roasted
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour
3 green chillies
1 piece ginger
1 tsp. coriander finely chopped
1 slice dayold bread white
1 tsp. sugar
3-4 glazed or canned cherries (optional)
salt to taste
1/5 tsp. cinnamon-clove powder
3 tbsp. ghee or oil

METHOD:
- Grind together in a dry mixie, cashew, peanuts and bread.
- Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
- Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
- Add curds and cook, stirring continuously till whiteness of curds disappears.
- Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
- Stir gently till boil resumes. Add vegetables, etc. at this stage.
- Cook covered for few minutes till thickened.
- Garnish with grated cheese, coriander and cherries.

Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.

Green Gravy

2008-01-30T20:58:00.151-08:00

INGREDIENTS:
4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. cheese grated (optional)
salt to taste
1 tsp. lemon juice
1 pinch soda bicarb
1/2 tsp. cinnamon-clove powder
3 tbsp. oil

METHOD:
- Take spinach in a large vessel, add gourd and soda.
- Toss to mix. Sprinkle 2 tbsp. water all over it.
- Cover and put to boil on high, for 3 minutes.
- Cool in a plate or run under tap water to cool.
- Put in a mixie, add chillies, flour and a few pinches salt.
- Run till semi-smooth.
- Heat oil in a pan, add ginger, stir.
- Add cinnamon clove powder, and stir.
- Add onions, stir fry till light pink.
- Add blended spinach mixture, all other ingredients except cheese
- Stir and allow to cook till thick or 3-4 minutes.
- Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
- Garnish with grated cheese before serving.

Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.

Red Tomato Gravy

2008-01-30T20:58:00.150-08:00

INGREDIENTS:
2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee

METHOD:
- Dry roast peanuts or cashews lightly. Dry grind coarsely.
- Semi puree tomatoes and capsicum together.
- This should be done in a food chopper or grated.
- Chop onions very fine or run in a chopper.
- Heat oil or ghee in a heavy pan.
- Add ginger garlic and stir for a moment.
- Add onions and stir fry till light pink.
- Add tomato capsicum puree, stir bring to boil.
- Add all other masalas, salt, sugar and crushed nuts. Stir.
- Add veggies at this stage. Mix.
- Cover and simmer till gravy is thick and fat starts separating.
- Garnish with coriander before serving. Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.

Badshahi Baigan

2008-01-30T20:58:00.149-08:00

INGREDIENTS:
300 g. brinjals
1 cup curd
2 large onions, chopped
2 tomatoes, chopped
2 tsp. chilli powder
2 tsp. ginger-garlic paste
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp.coriander leaves, chopped
1/4 tsp. turmeric powder
1/4 tsp. cummin powder
Salt to taste
1/4 cup ghee

For Garnish:
1 onion - sliced
1 tbsp. cashewnuts
1 tbsp. raisins

METHOD:
1. Cut brinjals into 2.5 cm. thick slices.
2. Smear with salt and keep aside for 10 minutes.
3. Wash and squeeze dry.
4. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown.
5. Remove from ghee and keep aside.
6. Fry the brinjals in the same ghee till tender. Remove.
7.In the remaining ghee fry the chopped onions till transparent.
8. Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.
9. Add curd, coriander leaves and salt.
10. Stir well.
11. Cook till the gravy thickens.
12. Add fried brinjals to the gravy and simmer for two minutes.
13. Sprinkle the garnish on top.
14. Serve hot with rice or parathas.

Beetroot Parathas

2008-01-30T20:58:00.148-08:00

INGREDIENTS:
2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.

For Stuffing:
2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee

METHOD:
- Grind all the ingredients, except garam masala powder, to a paste.
- Heat ghee in a vessel and fry the beetroot paste on a low flame.
- Cook covered, till the mixture is almost dry.
- Remove from heat.
- Divide the paratha dough into small balls.
- Roll out each ball into a small puri, put a little beetroot filling in the centre and seal the edges.
- Roll out into parathas. - Heat tawa, add some ghee and fry the parathas till light brown.

Kofta Lajawab

2008-01-30T20:58:00.147-08:00

INGREDIENTS:
For Koftas:
125 gm Amul Cheese - mashed
50 gm cornflour
1/2 tsp pepper powder
Oil for frying

For Gravy:
250 gm onion - grated
200 gm tomatoes - pured
3 cm piece ginger - ground
1/2 tsp chilli powder
1/2 tsp garam masala
200 gm oil
3/4 tsp salt

METHOD:
- Mix mashed cheese with cornflour and pepper.
- Knead well.
- Form into walnut sized koftas and deep fry till light brown.
- Drain and keep aside.
- To make gravy, heat oil in a pan and brown onions.
- Add ginger and fry well.
- Add tomatoes turmeric, red chilli and garam masala and fry on low fire till oil separates.
- Add water according to consistency of gravy required.
- Correct seasoning. Boil for 5 minutes.
- Add koftas and boil for a further two minutes.
- Serve hot with parathas or tandoori rotis.

Cheesy Sweet Jamuns

2008-01-30T20:58:00.146-08:00

INGREDIENTS:
150 gm puffed rice (murmura) - washed and soaked in water for 2 hours.
60 gm mawa
1/4 tsp baking powder
Oil for frying

Stuffing:
90 gm Amul Cheese-grated
90 gm mawa
100 gm sugar
1 tbsp cashew nuts-chopped
2 tsp grated coconut
1 tbp raisins-chopped
1tsp chironji-chopped

Syrup:
200 gm sugar
3 cups water
1 tbsp milk
1/2 tsp cardamom powder
2 tsp rose essence
Silver foil for decoration

METHOD:
- Prepare syrup by boiling together the sugar and water.
- Add milk and remove the scum as it surfaces.
- Boil till 3 cups of clear syrup are obtained.
- Remove from fire and flavour with essence and caedamom powder.
- Keep aside.
- Cook the mawa for stuffing in frying pan till it is golden brown.
- Add the rest of the ingredents and mix well.
- Form into small balls and keep separately.
- Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil.
- Knead well and from into as many balls as the number of stuffing balls you have.
- Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it.
- Fold over adn close sides to make an oval Jamun.
- Deep fry on low fire till dark brown.
- Drain well and immerse in warm syrup for an hour.
- Serve warm decorated with silver foil.

Malai Kofta Curry

2008-01-30T20:58:00.145-08:00

A tasty kofta curry.

Preparation time : 30 minutes
Cooking time : 40 minutes.
Serves :6.

INGREDIENTS:
For the Koftas:
100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying

To be ground into a paste (For the Koftas):
9 cloves garlic
25 mm. (1") piece ginger
7 green chillies

For the Gravy:
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste

To be ground into a paste:
15 cloves
25 mm. (1") piece ginger
5 green chillies

For Baking:
1 tablespoon fresh cream
1/2 tablespoon grated cheese

Method For the Koftas:
1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

Method For the Gravy:
1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

METHOD:
1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200° C (400° F) until the cheese melts.

Gujarati Oondhiya

2008-01-30T20:58:00.144-08:00

Cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.

Preparation time : 40 minutes
Cooking time : 60 minutes.
Serves : 6 to 8.

INGREDIENTS:.
750 grams (1 5/8 lb.) papadi
500 grams (1 1/8 lb.) kand (rataloo)
250 grams (9 oz.) potatoes
2 to 3 brinjals
1 teaspoon ajwain
1 teaspoon chilli-ginger paste
1/4 teaspoon soda bi-carb
1 to 2 tablespoons oil
A few lettuce leaves
Salt to taste
Green chutney, garlic chutney, sweet and sour sauce, sev and oil (optional) to serve

For the green chutney:
1 teacup chopped coriandder
4 green chillies
1 teaspoon lemon juice
1/2 teacup water
1/2 teaspoon salt

For the garlic chutney:
10 cloves garlic
2 teaspoons chilli powder
1/2 teacup water
1/2 teaspoon salt.

For the sweet and sour sauce:
1 teacup jaggery (gur)
1/2 teacup tamarind
1/2 teaspoon chilli powder
1/2 teacup water
Salt to taste
Chopped coriander for garnish

METHOD:
1. String the papadi. Do not separate into two.
2. Peel the kand and cut into big pieces.
3. Cut the potatoes and sweet potatoes without peeling.
4. Make slits on the brinjals.
5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves.
7. Cover the matka, with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour.
8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.
9. Serve with green and garlic chutneys and sweet and sour sauce, oil and seve.

For the green chuntey:
Blend all the ingredients in a liquidiser.

For the garlic chutney:
Blend all the ingredients in a liquidiser.

For the sweet and sour sauce:
Blend all the ingredients except coriander except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Garnish with coriander.

Rajma Curry

2008-01-30T20:58:00.143-08:00

A favourable from the Punjab.

Preparation time : 20 minutes
Cooking time : 20 minutes.
Serves : 6.

INGREDIENTS:
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
Salt to taste

To be ground into a paste:
7 cloves garlic
7 green chillies25mm. piece ginger

METHOD:
1. Soak the red kidney beans over night.
2. Next day, cook in a pressure cooker. Drain.
3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.
4. Add the cooked red kidney beans.
5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve.
6. Add the tomato soup to the rajma mixture.Add the sugar and salt.
7. Cook for a few minutes.

Sweet Corn Soup

2008-01-30T20:58:00.142-08:00

An old-time favourite.

Preparation time: 10 minutes.
Cooking time: 30 minutes.
Serves 6.

INGREDIENTS:
1 can (450 grams) cream style corn
½ teaspoon Ajinomoto powder
½ teaspoon soya sauce
2 tablespoons cornflour
salt to taste

To serve:
green chillies in vinegar
chilli sause

METHOD:
1. Mix all the ingredients with 4 to 5 teacups of water.
2. Cook for 25 minutes.

Serve hot with chillies in vinegar and chilli sauce.

Tum Yum Soup

2008-01-30T20:58:00.141-08:00

The Thai soup with the intriguing flavour of lemon grass.

Preparation time: 15 minutes.
Cooking time: 10 minutes.
Serves 6.

INGREDIENTS:
6 teacups clear vegetable stock
1 green chilli, cut lengthwise
10 to 15 canned mushrooms, sliced
10 to 12 cauliflour florets (parboiled)
1 tablespoon roughly chopped lemon grass
2 pinches Ajinomoto powder (optional)
1 teaspoon lemon juice
2 to 3 drops oil
salt to taste

METHOD:
1. put the stock to boil.
2. Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
3. Add the lemon juice and top with oil.

Serve hot with chillies in vinegar, soya sause and chilli sause.

Letil Soup

2008-01-30T20:58:00.140-08:00

Preparation time: 10 minutes.
Cooking time: 15 minutes.
Serves 6.

INGREDIENTS:
¾ teacup masoor dal (washed)
3 sliced onions
4 cloves crushed garlic
½ teaspoon chilli powder
3 tomatoes
2 teaspoons oil
salt to taste

METHOD:
1. Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry again for ½ minute.
2. Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a mixer.
4. Boil for 5 minutes.

Serve hot with lemon juice and garnished with boiled rice.

Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. The combination of cereals and pulses provides protein of high biological value.

Lentil and Vegetable Broth

2008-01-30T20:58:00.139-08:00

Try out this unusual soup with moong dal stock.

Preparation time: 20 minutes.
Cooking time: 20 minutes.
Serves 6to 8.

INGREDIENTS:
For the stock:
2 tablespoones moong dal
2 onions
2 large tomatoes

For the topping:
1 chopped onion
½ teacup shredded cabbage
½ teacup chopped spinach
2 tablespoons baked beans or tomato ketchup
1 chopped tomato
1 tablespoon oil salt and pepper to taste grated cheese to serve

For the stock:
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker.
3. When cooked, blend in a liquidiser and strain.

METHOD:
1. Heat the oil and fry the onion for 1 minute.
2. Add the vegetables and fry again for 1 minute.
3. Add the stock and boil for 10 minutes.
4. Add the beans, tomato, salt and pepper and give one boil.

Hara Nariel Ka Shorba

2008-01-30T20:58:00.138-08:00

Coriander and coconut make a tasty combination.

Preparation time : 20 minutes.
Cooking time : 10 minutes.
Serves 6.

INGREDIENTS:
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves

To be ground into a paste:
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice

METHOD:
1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.