Boondi ka Ladoo

Ingredients :

1 cup Besan.
1 pinch Kesari.
1 pinch Cardamom powder.
1 tbsp Rice flour.
1 pinch Baking Powder.
1 tbsp Melon seeds.
1 tbsp Broken Cashew nut.
2 cups Oil Sugar.
1 cup Water.

Method Of Preparation :

Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the oil.
Take the batter and pour it over a sieve with round holes.
Tap it gently with a spoon so that small balls of dough fall into the oil.
Make the balls and keep aside.
Heat the sugar and water till reaches 1/2 thread consistency.
Mix in the kesari melon seed and cardamom powder and fried boondies.
When the mixture is still warm make into balls.
Bondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes.

Sahi Pulao

Ingredients :

3 cups Basmati rice.
soaked for 30 minutes.

Layer 1 Grind to a paste :

1" piece ginger.
3 green chilies.
2 tbsp. coconut grated.
2 sprigs mint leaves.
½ cup coriander leaves.
4 flakes garlic.
1 carrot.
1 capsicum.
6-7 french beans.
1-sprig sping onions greens chopped.

Layer 2 :

Grind to a paste :

1 tbsp. sesame seeds.
1 tsp. soaked khuskhus seeds.
1 onion.
5-6 blanched green chilies or white pepper.
1 cardamom.
1 clove.
1 bay leaf.
1/2" piece cinnamon.
1 potato1 onion.

Other Ingredients :

6-7 whole shelled walnuts.
15 cashew nuts halved.
15 almonds, blanched and halved.
1 tbsp. raisins.
1 tbsp. cheese or paneer grated.
1 tbsp. coriander leaves finely chopped.
2 bay leaves.
1-cup mil.
Salt to taste.
Pepper to taste.
3 tbsp. ghee or oil.

Method Of Preparation :

Put plenty of water to boil, add salt and bay leaves, bring to boil.
Add rice and cook till done but not mushy.
Drain water, cool in large plate.
Heat half ghee in a heavy pan , add carrots.
Fry till tender, drain, add French beans to same fat.
Repeat frying till tender, drain, add capsicum.
Fry, drain, add paste for layer 1.
Fry paste for 3 minutes, add salt, spring onions, stir.
Take off fire, add fried vegetables back, and keep aside.
Heat remaining ghee in another pan.
Fry and drain cashews, almonds, potato slices.
Add onions , stir fry till light golden.
Add raisins, salt, half the milk, and paste for layer 2.
Add fried dry fruit, stir and cook for 3 minutes.
Take off fire , keep aside.

To proceed :

Take a deep casserole about 6-8 inches wide.
Divide rice into 3 parts.
Grease insides of casserole; spread one part of rice at bottom.
Spread layer 1 mixture evenly over the rice.
Spread second layer of rice over mixture.
Mix layer 2 mixtures with the remaining rice.
Spread evenly over 2nd rice layer.
Sprinkle milk over layers.
Sprinkle cheese evenly to cover casserole.
Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
Bake in preheated oven at 250°C for 9-10 minutes.
Garnish with fresh ground pepper, coriander and walnuts before serving.
Serve hot with pakodi kadhi or raitha.

Kaju Barfi

Ingredients :

3 cups Cashew powder.
2 cups Sugar.
0.5-cup Water.
Silver foil.

Method of preparation :

Make sugar syrup of almost 2 thread consistency.
Then dissolve cashew powder in the solution and make the whole solution thick.
Then spread it on the plate and put some silver foil.
Then cut barfi into pieces.

Serve this sweet and enjoy the diwali evening.

Dahi Vada

Ingredients :

For Bada :

1 Cup Urad daal.
Salt to taste.
Oil to fry.

For Dahi :

1 kg Dahi (yogurt).
1/2 tsp grated Ginger.
Finely chopped coriander leaves.
1-2 green chilies chopped.
Salt to taste.
2 tsp Roasted cumin (jeera) powder.
Red chili powder to taste.

Method Of Preparation :

For Bada :

Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

For Dahi :

Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.

Serving :

In a deep dish arrange vada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.

Serve the dahi vadas chilled.

Puran poli

Ingredients:

2 cups chana dal, soaked in water for 4 hours.
2 cups jaggery (adjust for sweetness).
2 cups refined flour.
3 tbsp oil.
1 tsp cardamom powder.
1/4th tsp nutmeg powder.
1/4th tsp nutmeg powder.
3/4 tsp turmeric powder.

Method Of Preparation :

Cook Chana Dal in a pressure cooker till it turns soft.
Drain out excess water until the dal is absolutely becomes dry.
Add jaggery and cook further and then mash into a soft paste.
Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well.
Form 20 balls of equal size and put it aside.
Mix refined flour, oil, water and turmeric powder.
very soft, sticky dough. Knead very well.
Use oil to knead. Divide into 20 equal portions.
With greased palms, take one portion of dough and flatten it into a disc of the size of the palm.
Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc.
This can get tricky as the paste does try to slide out.
Use a little flour if that happens. Roll.
Roast each poli on a hot, dry girdle.
Do not use oil or ghee. Roast both sides well.
Smear with ghee on both sides when done.
Serve warm with clarified butter or a bowl of milk.

Rice Payasam

Ingredients:

Broken rice - 1 cup.
Jaggery - ½ cup, grated.
Coconut milk - 2½ cup, thin.
Coconut milk -1 cup, thick.
Cardamoms - 1 teaspoon, ground.
Cashews and raisins - a little.

Method Of Preparation :

Wash the broken rice and cook it in the thin coconut milk till it is soft and tender.
Add the jaggery and stir till it dissolves.
Add the thick coconut milk and cook on low flame for sometime.
Remove from fire and garnish with ground green cardamom powder and fried cashews and raisins.

Mini Samosa

Ingredients :

2 cups of all purpose flour (maida).
1 cup of vegetable oil.
Salt (depending upon the taste).
moong daal (soak 6-8 hrs in Plenty of water with baking soda).
1 tbs red chili powder.
1 tbs garam masala.
1 tbs coriender powder.
1 tbs salt.
tbs amchur.
3-4 pinches asafoetida powder.
tbs cumin seeds.
Vegetable oil for frying.

Method Of Preparation :

Grind the moong daal with minimum quantity of water.
Add oil in heavy pan.
Add cumin seeds, asafoetida powder and daal paste in it.
Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
Stir it until the mixture dried very well.

Preparation for cover :

Sieve all-purpose flour, add salt.
Add vegetable oil (so that you can make bowls) and mix it very well.
Then add small quantity of water and make smooth dough.
Make small round rolls with dough.
Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
Cut it into 2 equal halves along the diameter.
Put small water along the diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the mini samosas will turn out oily and soggy.
Drain on rack or kitchen paper
Serve hot with green chutneys.

Sarson Ka Sag

Ingredients :

1 bunch sarson greens.
1 bunch spinach.
1 onion grated.
1/2 tsp. each ginger and garlic grated 3 green chillies.
1 tbsp. grated cheese or paneer (optional).
1/2 lemon juice.
2 tbsp. ghee 1 tbsp. oil.
1/2 tsp. garam masala.
1 tbsp. maize flour and salt to taste.

Method Of Preparation :

Chop both greens, wash, drain.
Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir.
Add ginger, garlic, stir.
Add few pinches salt, 1 cup water.
Pressure cook till done. (2 whistles).
Mash well.
Heat ghee in a pan, add onion, saute till brown.
Add all other ingredients, except cheese.
Stir well and cook till oil separates.
Garnish with cheese.
Serve hot with makki ki roti, or paratha.

Uttapam

Ingredients:

Batter (1:3 ratio of urad dal and rice).
1 Tomato.
1 small Onion.
1 bunch of fresh Coriander leaves.
Little broken Cashewnut or Putna or both.
1 or 2 Green Chillies.

Method Of Preparation :

Put them all in a small chopper and cut them very fine.
In a cup of batter, mix all of it and add little salt.
Put your non-stick pan or tawa on burner and heat it up to medium heat.
Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional) and cover the pan for a while.
should be between medium and low.
When it is ready (light brown) remove the lid and turn the Uttapam with the help of a spatula.
Allow it to bake for a while without the lid now.
Turn it once more and keep it for less than a minute to make it crisp.
Serve with sambar and coconut chutney.
Batter is made up of 1 portion of urad dal and 3 portions of rice.
One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice.
Rice and dal are washed separately and left overnight to soak well and after grinding them very fine separately, they are mixed well and left to ferment in a warm place for 12 to 18 hours.

Gulaab Jambu

Ingredients :

1 cup Bisquick.
2 cup Carnation Powder.
2 cup Water.
1 1/2 cup Sugar.
4 pods Cardamom Seeds.
4 tbsp Butter.
6-8 drops Rose Water.
1/8 cup Yogurt.
1/2 cup Milk.
Oil.

Method Of Preparation :

Heat butter and pour in a bowl.
Add bisquick, carnation powder and yogurt and blend together.
Knead well adding milk if necessary.
Make a smooth ball, cover and let rest for around 30 minutes.
Make 12-14 small balls.Heat the water, add sugar, and bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown, almost black.
Soak in sugar syrup for a few hours until they double in size
Serve hot or cold.

Chhole Bhature

Bhature :

Ingredients :

Refined flour 3 cups.
Cooking oil 1 tbsp.
Plain Yoghurt 1/2 cup.
Baking powder 1 tsp.

Method Of Preparation :

Sieve together the refined flour and baking powder.
Add ghee and yoghurt.
Mix well using palms of your hands.
Make a smooth dough using water as needed.
Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight.
Make small balls from the dough, roll into thick round chapati or tortilla like shapes.
Deep fry in oil on both sides until golden brown.

Chhole Recipe :

Ingredients :

Cooked Chick Peas or Garbanzo beans.
Garam masala 1/2 tsp.
Garlic Paste 1 tsp.
Ginger Paste 1 tsp.
Chili powder 1/2 tsp.
Dry Mango Powder 1 tsp.
Dry Coriander powder 1 tsp.
Finely Chopped Large Onion 1.
Salt to taste.
Cooking Oil.
Chopped Coriander 1 tbsp.

Method Of Preparation :

Heat oil in a pan, add onions, ginger garlic paste,Fry until golden brown.
Add coriander powder and garam masala, and fry for 2 minutes.
Now add chickpeas, salt, chili powder, 1-cup water and cook until the gravy thickens.
Later add mango powder, chopped coriander and cook for 2 minutes.

Serve hot with bhatura.

Jalebi

Ingredients :

200 gms. plain flour (maida).
20 gms. gram flour (besan).
200 gms. sugar.
few drops yellow colour.
2 tbsp. milk.
Ghee to deep fry.
A plastic easy squeeze bottle.

Method Of Preparation :

Sieve 100 gms. maida and besan together.
Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin.
Keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup.
Drain with a perforated spoon, serve hot.

Makes: 30-35 pieces.

Medu Vada

Ingredients :

4 cups urad dal.
1 cup ordinary rice.
1 tsp. ginger grated.
1 tbsp. coconut grated coarsely.
8-10 whole pepper corns.
1 tsp. cumin seeds.
Salt to taste.
Oil to deep fry.

Method Of Preparation :

Wash and soak dal and rice together in plenty of water overnight.
Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin.
It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time).
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients.
Add just before making, and continue as above.

Coconut Milk Dhosas

Ingredients :

1 cup rice.
1/3 cup udad dal.
2 cups coconut milk.
1/2 tsp. methi (fenugreek) seeds.
1/3 cup curds.
1/2 tsp. soda bicarb.

Method Of Preparation :

Wash and soak the rice and dal together.
Add methi seeds and soak for 6-7 hours or overnight.
To prepare coconut milk put grated coconut in blender.
Repeat with the same residue.
Restrain.
Add water and blend till smooth.
Strain.
Use this milk to grind the dosa batter.
Salt to taste Add curds, soda, salt and mix well.
Oil to shallowfry Keep aside for 3-4 hours.
Heat griddle, pour 1 spoon batter.
Proceed as for plain dosa.
Even thick dosas may be made from the same batter if desired.
Serve hot with coconut or onion chutney.

Rava Idali

Ingredients :

3 cups parboiled rice (washed and soaked overnight).
1 cup urad dal (washed and soaked overnight).
1/2 tsp. soda bicarb.
salt to taste.

Method Of Preparation :

Having soaked both rice and dal separately, wash well with plenty of water.
Grind dal to a very fine paste.
Grind rice till fine grains are left (like very fine semolina).
Mix both rice and dal together after grinding.
Add soda bicarb and salt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed.
To make idlies, do not beat the batter again.
Spoon batter onto an idli stand.
Heat water in idli cooker, and place stand in.
Steam for 5-7 minutes.
Insert a clean matchstick (back end) or a skewer.
The skewer should come out clean if the idlis are done.

Making time:

Soaking Time: 7-8 hours.
Grinding: 30 minutes.
Fermenting: 7-8 hours.
Steaming: 7-8 minutes per round.

Makes: 30-35 idlis.

Poori Bhajia

Ingredients :

For pooris:

2 cup wheat flour
2 tbsp. curds
water to knead dough
salt to taste
oil to deep fry

For bhaji:

2 potatoes boiled peeled and sliced
1 onion chopped
2 green chillies chopped
1/2 tsp. ginger finely chopped
1/2 tsp. garlic crushed
3-4 pinches turmeric powder
1 tsp. lemon juice
1 tbsp. oil
1 tbsp. coriander finely chopped
1/2 tsp. each cumin & mustard seeds

Method Of Preparation :

For Pooris:

Mix curds in the flour, add salt.
Knead soft pliable dough with water.
Keep aside for 15 minutes.
Divide dough into10-12 parts, shape into balls.
Roll each into 4" rounds with the help of some oil or dough.
Heat oil in a deep pan, fry on both sides till light brown.
Drain the oil on a kitchen paper.
Serve hot with bhaji.

For Bhaji:

Heat oil in a pan, add the seeds and allow to splutter.
Add the ginger, garlic, chilli, onion and stir for till onion is tender.
Add potatoes, salt, turmeric and lemon juice.
Stir well and cook for a minute or two.
Transfer to bowl, garnish with chopped coriander.
Serve hot with pooris.

Making time:

Poories: 30 minutes
Bhaji: 15 minutes Makes
2 servings of both.

Upma

Ingredients :

1 cup semolina (not too fine).
3-4 cashews broken.
1 tsp. udad (black) dal.
1/2 tsp. each cumin and mustard seeds.
1 stalk curry leaves.
1 tsp. coriander chopped.
3 green chillies chopped.
1 onion chopped coarsely.
2 tbsp. oil.
1 tsp. ghee.
1 tsp. lemon juice.
salt to taste.
2-3 cups boiling water.
few tomato slices.

Method Of Preparation :

Heat oil in a heavy pan.
Add the cashew, seeds, dal and fry on low till light golden.
Add the green chillies, curry leaves and onions.
Stir and saute till the onions are pink.
Add the the semolina and stir continuously till the semolina gives out a nice aroma.
Takes about 7-8 minutes to roast the semolina on low.
Add the salt and stir.
Carefully pour in 2 cups boiling water and stir well.
Use a long handled ladle for stirring to keep away from the spluttering.
If it feels too dry , add more water and stir.
Keep on low and simmer for 2-3 minutes.
Add ghee, lemon juice and coriander and mix well.
Mould into a greased cup and unmould onto serving plate.
Decorate with tomato slices.
Serve hot with steaming coffee or tea.
Can accompany with green chutney or sauce.

Making time: 20 minutes
Makes for: 2 cups

Variation: Add some grated carrot or peas along with the onions if you are a veggie buff.

Vegetable Hotpot

Ingredients :

1cup boiled macaroni or noodles
1 1large onion grated
2 tomatoes grated
2 potatoes boiled and sliced thin or grated
1 capsicum deseeded and cut into thin rounds
1 spring onion finely chopped
1/2 tsp. ginger grated
1 tsp. garlic grated
1 tsp. red chilli crush or powder
1 tsp. sugar
1 tbsp. corn flour
salt to taste
1 tbsp. grated cheese
1 tbsp. coriander chopped
2 tbsp. butter

Method Of Preparation :

Heat butter.
Add ginger, garlic, and onion.
Stir fry for a minute.
Add vegetables except tomato and potatoes.
Fry two more minutes.
Mix corn flour in 1 cup water to a smooth paste.
Add chilli, salt and sugar and tomato.
Mix well and pour into the vegetables, stirring as you pour.
Stir and bring to a boil.
Simmer for 2-3 minutes till the milkiness of corn flour goes.
Boil till thick but of pouring consistency.
Mix the cheese in the potato (if grated).
Grease a casserole or ovenproof dish, and place the macaroni or noodles at bottom.
Pour the veg sauce on top.
Cover with slices of potato or sprinkle if grated.
Sprinkle the coriander all over.
Bake in a hot oven (300C) for 15 minutes or till potato cheese become golden brown.
To be eaten hot with warm buns or garlic dinner rolls.

Making time: 45 minutes
Makes for: 2

Note: You can boil the macaroni or noodles hours ahead, drain well and store in the fridge till required.

Wholesome Pulao

Ingredients :

1 cup long grain rice, washed and soaked in water
1 carrot
1 capsicum
1 onion
1 spring onion
3-4 french beans
1 tbsp. cabbage
2 green chillies slit
2 tomatoes grated
1 tbsp. ketchup
salt to taste
4 cups water
2 ghee or oil
2 cloves
1/2 tsp. each ginger and garlic paste.

Method Of Preparation :

Cut all the vegetables into thick long strips.
Heat ghee in a nonstick large pan.
Add the cloves and ginger garlic pastes.
Stir.
Add the cut vegetables and chillies and stirfry for 3-4 minutes.
Drain the rice and add to vegetables, stir fry for 2-3 minutes.
Add the tomato, salt, water and ketchup.
Bring to a boil. Cover and simmer on low till done.
In between check for salt and chilli and add a bit more water if necessary.
Stir gently.
To be eaten steaming hot.

Note: Can be made while your main kitchen routine is being done.Keep in fridge and heat well in microwave or other oven while eating.

Making time: 30 minutes.
Makes: 3 cups

Treditional Pizza

Ingredients :

3 pizza breads 6" diameter.
1 cup tomato puree.
1/2 cup onions finely chopped.
2 tbsp. tomato ketchup.
8-10 flakes garlic.
1/2 tbsp. sugar.
1/2 tsp. red chilli crushed.
1/4 tsp. omam (oregano) seeds.
1/4 tsp. cinnamon clove powder.
2 tbsp. cornflour.
2 tbsp. butter.
salt to taste.

For topping:

2 onions.
1 capsicum.
4-5 tbsp. cooking cheese grated.
1 tbsp. coriander finely chopped.
1 tbsp. tomato ketchup.

Method Of Preparation :

Slice the onions and capsicum for topping into thin round slices.
Keep aside.
Heat butter.
Add chopped onions.
Stirfry for 2-3 minutes.
Add tomato puree, bring to a boil.
Pound together garlic, chilli powder, salt, clove-cinnamon powder.
Add all ingredients except cornflour, simmer for 5 minutes.
Mix cornflour in 1/2 cup water to make smooth paste.
Add to the boiling sauce, stirring continuously to avoid lumps.
Stir and cook till thick enough to spread on pizza bread.
Cool, stirring occasionally, to avoid surface from drying up.

To proceed:

Spread a ladleful of pizza sauce on the bread.
Arrange slices of onions and capsicum over the sauce.
Sprinkle coriander and cover with grated cheese.
Bake in a hot oven, for 5 minutes or till cheese melts and base becomes crisp.
Cut into triangles and serve hot.

Making time: 45 minutes.
Makes: 3 pizzas.
Shelflife: the sauce may be prepared and frozen to use as required.
Variations:Change the topping as per your liking using grated carrots, cabbage, olives, etc.

Fried Rice

Ingredients:

1 cup medium grain rice
1 bunch spring onions finely chopped
1 carrot finely chopped
2-3 cabbage leaves finely chopped
6-7 french beans finely chopped
1 tbsp. oil
11/2 tsp. soya sauce
1 tsp. chilli sauce

Method Of Preparation :

Boil rice till each grain is separate and almost done.
Drain. Cool in a plate.
Heat oil in a wok or pan, add vegetables, except spring onions.
Stir fry till crisp, add spring onions, salt and sauces.
Mix well and pour over the rice.
Mix the rice and vegatables gently, till evenly coated.
Adjust sauces and salt as per taste.
Just before serving heat very well.
Either heat in oven or microwave.
Serve hot with manchurian vegetable or sweet sour.

Making time: 25 minutes
Makes: 3 servings

Dal Bhati

Ingredients :

For Baati :

2 cups wheat flour.
1 tbsp. rawa (semolina).
2 tbsp. ghee.
salt to taste.

For Daal :

1/2 cup green moong dal.
1 tbsp. yellow channa dal.
1 tbsp. ghee or oil.
1/2 tsp. garam masala.
1 tsp. red chilli powder.
1/4 tsp.haldi (turmeric) powder.
1/2 tsp. dhania (coriander seeds) powdersalt to taste.
1/2 lemon.
1 tbsp. coriander chopped.
1/2" ginger grated.
1/2 tsp. each cumin and mustard seeds.
2 cups water.

Method Of Preparation :

For Baati :

Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.

For Daal :

Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker.
Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds.
Once they splutter add ginger.
Add the paste of spice powders.
Fry for a minute, add the dal.
Add remaining water and stir well.
Bring to a boil.
Add lemon juice.
Check and add salt if required.
Garnish with chopped coriander.
Serve hot with hot steamed rice.

Making time for daal: 1/2 hour.
Makes: 4 servings.
Shelf life: Best hot and fresh.

Sambhar

Ingredients :

1 cup toor dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil

Method Of Preparation :

Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
Pressure cook till dal is done very soft. (Approx. 4 whistles)
Remove dal and beat with a whisk or churner till smooth.
Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
Chop the remaining onion and tomato to medium or fine pieces.
Heat oil, add seeds , curry leaves and allow to splutter.
Add onion, pumpkin, tomato and stir fry for 2 minutes.
Add paste, and cook for further 2 minutes.
Add dal and bring to a boil on high.
Add enough water to get sambar consistency.
Check and adjust masalas as required.
Simmer for 12-15 minutes on low, till the aroma exudes.
Add chopped coriander before serving.
Serve steaming hot with hot idlis, coconut chutney and ghee.

Note:

You may substitute homemade masala with ready made.
But you may even prepare the homemade powder in quantity and store in a clean airtight jar for 6 months.

If using ready made masala, supplement with the following:

1 tsp. dhania seeds, 1 tsp. cumin seeds, 1 stalk curry leaves, 1/2 tsp. methi seeds.
Roasted and ground together with the ingredients for paste.

Making Time: 30 minutes (excluding pressure cooking time)
Serves: 4-5 servings

Bhakhari

Ingredients :

2 cups whole wheat flour (gehun ka atta).
4 tablespoons ghee.
1 teaspoon cumin seeds (jeera) or carom seeds (ajwain).
salt to taste.

Method Of preparation :

In a wide thali or a bowl, combine the flour, ghee, cumin seeds
and salt and mix well.
Add enough water and knead into a firm dough.
Keep aside for 15 to 20 minutes.
Divide into 12 to 14 equal portions.
Roll out each portion into a 100 mm.
(4") diameter round.
Roast each round on both sides on a tava till golden brown, putting light pressure on the bhakhri so that the insides cook evenly.
Serve hot with any vegetable of your choice.

Dal Dhokli

Ingredients :

250 grams tuver dal.
200 grams wheat flour.
3 green chilies.
3 tbsp. -green chili paste.
50 grams groundnut.
25 grams cashewnut.
1 tbsp. Turmeric powder.
1 tbsp. Mustard seeds,3-4 cloves.
2 cinnamon2 tomatoes.
1 tbsp. Tamarind100 grams brown sugar.
salt , 1 tbsp. Garam masala.
1 tsp. Ajama4-5 tbsp. Oil.
2 tbsp. Red chili powderasafetida.
½ cup cilantro leaves3-4 tbsp. Ghee.

Method Of Preparation :


Shift wheat flour.
Add salt, turmeric powder, ajama, red chili powder.
Mix well.
Add oil and knead the flour to roti like consistency.
Wash tuver dal and pressure cook it for three whistles.
Cool and remove the dal.
Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
When they crackle add curry leaves, green chilies and a pinch of asafetida.
Pour tover dal.
Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
Add tomato pulp, turmeric powder, salt and 2 cups of water.
Boil the dal.
roll out big rotis and cut them into pieces and add these pieces in boiling dal.
Boil for 10 minutes and remove.
serve warm.
Sprinkle cilantro leaves.

Groundnut chikki

Ingredients:

500 grams groundnut,
200 grams brown sugar,
100 grams sugar,
2-3 tbsp. Ghee.

Method Of Preparation :

Roast groundnut and remove its skin.
Take brown sugar and mix sugar in a frying pan.
Add a little water and boil the mixture.
When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix groundnut.
Mix well and pour in a greased thali.
Cut into pieces and fill in the container

Papaya Chutney

Ingredients :

1 small raw papaya peeled and coarsely grated.
4-5 green chillies slit.
1/4 tsp. each cumin & mustard seeds.
2 pinches asafoetida.
1 tsp. sugar.
1 tsp. lemon juice.
1 tsp. coriander finely chopped.
1 tsp. oil.
salt to taste.

Method Of Preparation :

Heat oil, add seeds, asafoetida, allow to splutter.
Add green chillies, stir, add papaya.
Add all other ingredients, mix well, remove from fire.
Cool, serve with papdi.

Shelflife: 1 day refrigerated

Srikhand

Ingredients :

1 kg. thick curd.
3/4 cup powdered sugar a few strands saffron.
1 tablespoon warm milk.
2 teaspoons cardamom powder (elaichi).

For the garnish :

slivers of pistachios and almon.

Method Of Preparation :

Hang the curds in a muslin cloth in a cool place for approximately
3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using
a hand blender.
Place in the refrigerator.
Serve cold garnished with
slivers of pistachios and almonds.

Khaman

Ingredients :

1 cup rice.
1 cup urad dal.
1 cup yellow moong dal.
3 cups sour buttermilk.
2 green chillies crushed fine.
1/4 tsp. ginger grated fine.
1/2 tsp. soda bicarb.
2 tbsp. oil.
2-3 pinches red chilli powder.
1/2 tbsp. coriander finely chopped.
Salt to taste.

Method Of Preparation :

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely.
Grind to a coarse flour in dry grinder or at the flour mill.
This flour should be like very fine soji in texture.
Store in airtight container and use as required.
Will keep good upto 2 months.
To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well.
Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil.
Add to batter.
Mix all ingredients except red chilli powder and coriander.
Pour immediately in a 6" diam.
greased plate.
Steam over water either in a cooker or steamer.
Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut into squares or diamonds and serve hot with coconut chutney.

Patra Bhajia

Ingredients :

15-20 large patra leaves (colocasia leaves).
1/2 cup tamarind extract (juice).
1 cup gramflour (besan).
3 tsp. chilli powder.
1/2 tsp. turmeric powder.
3-4 pinches asafoetida.
1 tsp. crushed cumin seeds.
3 tsp. powdered sugar.
1 tbsp. oil.
salt to taste.

For seasoning :

1 tbsp. oil.
1/2 tsp. each cumin & mustard seeds.
1 tsp. sesame seeds.
1 tsbp. coriander leaves finely chopped.
1 tbsp. coconut grated fine.

Method Of Preparation :

Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.

Making time: 30 minutes (excluding steaming time).
Makes: 20-25 patras.
Shelflife: Seasoned 1 day.
Deep Fried: 2-3 days.

Mohanthal

Ingredients :

Ghee ¨C 1 cup.
Bengal gram flour (besan) ¨C 2 cups (coarsely ground).
Khoya (mawa) ¨C 1 cup (grated).
Cardamom powder ¨C 1 tsp.

For the sugar syrup :

Sugar ¨C 1 ½ cups.
Water ¨C 1 cup.
Milk ¨C 2 tbsps.
Pistachios and almonds ¨C 4 tbsps (chopped).

Method Of Preparation :

Place the gram flour in a bowl.
Heat the ghee and add half the quantity to the gram flour.
Rub the ghee into the gram flour till it begins to look like breadcrumbs.
Heat the remaining ghee in a kadai.
Add the gram flour and ghee mixture and cook till the mixture is golden brown.
Stir continuously.
Stir in the grated mawa and cardamom powder.
Keep it on the fire for about 5-7 minutes.
Remove from fire and cool till it is warm.
Make the sugar syrup by adding sugar, water and milk.
Pour the hot sugar syrup over the gram flour mixture.
Stir well.
Pour the mixture into a greased plate.
Garnish with chopped almonds and pistachios.
Let it set for 4-5 hours.
Cut into squares and serve at room temperature
Add the curds and gram flour in a vessel and mix them together.
Add water and all the spices and mix well.
Add the radish pieces.
For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds.
When they stop spluttering, remove from the fire.
Add the curry leaves and the tempering to the kadhi mix.
Heat the mixture and stir continuously till it thickens.
Simmer for 10 minutes.
Garnish with coriander leaves and serve hot.

Makai Dhokla

Ingredients :

1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil
salt to taste

For the garnish :

1 tablespoon chopped coriander

For the tempering :

1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil

Other ingredients :

oil for greasing

Method Of Preparation :

1. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to     make a smooth batter. Keep aside for at least 30 minutes.

2. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.

3. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali.     Steam for 15 to 20 minutes.

4. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and      asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.

5. Garnish with the chopped coriander. Cut into pieces and serve hot.

Chakli

Ingredients :

2 cups rice flour
½ cup Mungdal paste
2 teaspoon oil
¼ teaspoon turmeric
½ teaspoon carom seeds (ajwain) or cumin seeds
1 teaspoon red chili powder (optional)
salt to taste
oil for frying water as required

Method Of Preparation :

Cook the mungdal to a paste like consistency
In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakli mould or icin