Carrot Pakoda

Ingredients:
250 gms carrots, cut into thin round circles50 gms maida (all-purpose flour)50 gms besan (gram flour)1 tsp ginger-garlic pasteSalt to taste1/2 tsp chili powder1 cup curd (yogurt)4-6 green chilies, slit lengthwiseFew sprigs of curry leavesOil for fryingA pinch of orange color

Method:
Mix maida, besan, ginger-garlic paste, salt chili powder, curd, orange color in a bowl along with water and make a fine pakoda batter.
Heat oil in a deep frying pan, dip the carrot circles in the batter and fry in oil until golden brown.
Heat 2 tsp of oil in another pan and fry the green chilies and curry leaves for a while. Also add fried carrot circles and fry for 5 more minutes. Remove and serve hot.

Kootu Powder

Ingredients

Red chillies 6-8, Urad dhall 1/2 cup, Pepper 2 t.spoons, Hing 1/2 t.spoon, Curry leaves a few

Method

Dry roast every ingredient seperately except hing and curry leaves without oil until the flavour comes out. Grind the above with curry leaves, and hing coarseley.While making vegetable kootu, mix 1 t.spoon of kootu podi with2 t.spoons of coconut and grind this, and add it to the boiling vegetables.

Curry Powder

Ingredients

Red chillies 8-10Channa dhall 1/2 cupCorriander seeds 1/4 cupHing 1/2 t.spoonCurry leaves 1/4 cup

Method

Dry roast every ingredient seperately except hing and curry leaves without oil until the flavour comes out. Grind the above with curry leaves, and hing coarseley.

Cumin and Pepper Rasam Powder

Ingredients

Red chilles 6Thuvar dhall 1 cupPepper 1/4 cupCumin seeds 1/4 cupCurry leaves 1/4 cup

Method

Dry roast every ingredient seperately except curry leaves without oil until the flavour comes out. Grind the above with curry leaves coarseley.

Cumin and Pepper Rasam Powder

Ingredients

Red chilles 6Thuvar dhall 1 cupPepper 1/4 cupCumin seeds 1/4 cupCurry leaves 1/4 cup

Method

Dry roast every ingredient seperately except curry leaves without oil until the flavour comes out. Grind the above with curry leaves coarseley.

Rasam Powder

Ingredients

Red chillies 1/4 cup (about 5-8 chillies)Corriander seeds 1 cupThuvar dhall 1/4 cupMethi 1/2 t.spoonPepper 1/4 cupCumin seeds 1/4 cupMustard 1/2 t.spoonTurmeric 1/2 t.spoon

Method

Dry roast every ingredient except cumin seeds and turmeric until the flavour comes out. Fry methi until it turns dark brown.Grind the above with cumin seeds, and tumeric coarseley.

Sambhar Powder

Ingredients
Red chillies 1 cup (about 15-20 chillies)
Corriander seeds 1.5 cups
Channa dhall 1/4 cup
Thuvar dhall 1/4 cup
Methi 1 t.spoon
Mustard 1 t.spoon
Curry leaves 1/4 cup
Turmeric 1/2 t.spoon

Method
Dry roast every ingredient seperately without oil till the
flavour comes out. Fry methi until it turns dark brown.
Grind the above with curry leaves, and turmeric into nice powder.

Healthy Sprout Salad

Ingredients:

1 Bag of Mung-Dal Sprouts (available at Indian Stores or health food stores)- 1 cucumber chopped- 1/2 onion chopped- Salt/Pepper- Lemon Juice

Method :
Rinse mung-dal sprouts
Boil some water in a pan, and add mung-dal sprouts for 5-6 mins
Strain the sprouts, and put it in a bowl.
Add cucumber, onion, salt, pepper, and lemon juice to it.
Mix it well and enjoy!

Tangy Cucumber and Mung Bean Sprout Salad

Ingredients :
2-3 large cucumbers 2 cups mung bean sprouts 3-4 cups fresh pea greens if you can find them--a leafy sprout could be substituted or these could be omitted 4-5 fresh waterchestnuts (canned are also okay) 2 Tbs. light soy sauce 1 Tbs. cider vinegar 1 Tbs. freshly minced garlic several splashes to 1 tsp. Tabasco sauce (no, really, it works!) 1 Tbs. black bean sauce 1/4 tsp. fresh ground pepper

Method :
Peel the cucumber, slice it down the middle and remove the seeds. Cut each half down the middle and slice these strips into bite sized pieces. Toss cucumbers and mung bean sprouts into a large sealable container. Mix the dressing separately and pour over the veggies. Put the lid on the container and shake it. Put it in the fridge to marinate for 3 hours or over night, shaking it whenever you think of it.

Sprouts Salad Recipe

Ingredients
• 1 Cup leafy sprouts • 1 Cup bean sprouts • 1 Cup grain sprouts • 1/2 tsp Olive oil • 1 tsp Vinegar

Method :
Mix all the sprouts in a bowl.
Add oil and vinegar and toss.
Sprouts Salad is ready.

Palak Paneer

Ingredients

4 cups Palak
1 cup water
salt
1 cup Paneer(cubes)
2 tsps jeera
3 sticks cinnamon
2 tbsp butter
1 big onion (sliced)
1/4 cup milk
2 tsps garlic(finely chopped)

Directions
1. Wash palak, put it in a pot,add salt and water, boil until just soft. Keep aside.
2. Heat 1 tbsp butter in a another pot, add jeera, garlic, cinnamon, green chillies, and onions, braise till garlic and onions turn golden brown. Put this in grinder with boiled palak (dont throw away the water in which the palak is boiled, you can use it for grinding or cooking). Grind into smooth paste.
3. Heat the remaining butter in a pot, add palak and paneer cubes, reduce the heat and cook for 15 mins.
4. Add milk, and cook again for 10 mins till thick.
5. Garnish with onion rings and slitted green chillies.
6. Serve with jeera rice or parathas.

Gobhi Paneer

Ingredients

1 cup paneer cut into very small cubes/grated
1 cauliflower
2 fresh tomotoes
1 tsp ginger chopped
3 green chillies
1/2 cup curd
Oil for frying
Salt to taste

Directions
1. Cut the cauliflower into small florets and shallow fry with salt in a fry pan for few minutes. Cover the pan so that the florets are cooked properly.Keep it aside after cooking.
2. Cut tomotoes into small pieces.Also cut green chillies into small pieces.Put the cut tomotoes ,green chilli in a mixer and add ginger and curd.Mix well to make it a homogeneous mixture.
3. Now heat oil in a pan and pour the tomato/curd mixture in it.Add salt to taste.
4. Cook it for few minutes till the boil comes.
5. Now add the grated paneer and cook for few minutes.
6. Now add the cauliflower florets and cover and cook till the oil appears on the side of pan.
7. The dish is ready to be served with hot chappatis or even with rice.

Paneer-Garlic Pulav

Ingredients

2 cups basmati rice-cooked with 2 1/2 cups water(1 whistle in pressure cooker)
12 small paneer cubes-(3 cubes grated)
10 garlic flakes-chopped
1 onion-chopped
ground masala of 4 garlic flakes, 1 inch size ginger, 2 green chillies
1 tsp cumin seeds
1 cinnamon stick
2 green cardamom
2 cloves
1 tbsp spring onions-finely chopped
few chopped mint leaves
few chopped coriander leaves
2 tsp salt
2 tsp refined oil with 1 tsp ghee
1/4 cup water

Directions
1. Heat oil and ghee in a non-stick kadai.Saute cumin seeds,cinnamon stick,cloves and cardamoms.
2. Add chopped garlic and onions and saute for 3 mins.
3. Add chopped spring onions,chopped mint leaves and coriander leaves.
4. Add the ground masala,salt and grated paneer and the remaining paneer cubes and cook for 5 mins with 1/4 cup water.
5. When the Masala gets dry,add the cooked basmati rice and mix well for 2 more mins.
6. Serve this Paneer-Garlic Pulav with raita of your choice and Pumpkin Curry.

Cauliflower Pulav

Ingredients
1 Cauliflower 3 Potatoes 1 Garlic 1 small piece Ginger 4 Greeen Chillies 3 cups Basmati Rice ¼ cup Vegetable Oil 1 tsp Turmeric powder 3 Onions 3 Tomatoes

Method:

1. Fry rice in vegetable oil lightly and pressure cook.

2. Clean Cauliflower and boil it.

3. Cut Potatoes into small pieces and fry them in oil.

4. Heat oil in a pan and add chopped Onions. Make a paste of Ginger and Garlic and add them.

5. Add chopped tomatos. Fry them along with turmeric powder and green chillies and mix them 6. Add boiled cauliflower and Green peas.

7. Finally, mix the boiled rice gradually and mix them. Add fried potatoes.

8. Garnish with coriander leaves

9. Serve it hot.

Corn Pulav

Ingredients

3 cups of basmati rice
1 tbsp ginger
1 tbsp ginger
2 cups of yellow corn kernels
1 tsp cumin seeds
1 medium onion (finely chopped)
1/2 tsp white pepper powder
1/2 tsp turmeric powder
4 black cloves
2 black cardamoms (akha elaichi)
4 tbsp butter (or ghee)
2 tbsp finely chopped fresh cilantro
salt to taste

Directions
1. Cook rice with minimal water either in a pressure cooker or an electric rice cooker (preferred);
2. In a pan melt butter, add chopped onions and fry till they turn brown;
3. Add all the spices and stir the mixture for couple of minutes, till the onions are coated
4. Add corn and salt and cook for approximately 8-10 minutes till the corn becomes soft and tender on medium heat
5. Empty the steamed rice into this mixture and stir till the rice is uniformly yellow in color
6. Just before serving, garnish the pulav with cilantro leaves

Tomato Pulav

Ingredients
rice--2 cups tomato--2 cups (ground) onion--1 chopped soyabean chunks--1 cup oil--2 tablespoon butter--1 tablespoon salt to taste garam masala--1 tsp cumin seeds--1 tsp tejpatta--1-2

Directions
1. Heat oil.
2. Fry onion and tejpatta.
3. Add chopped onion and fry for 1-2 mins.
4. Add garam masala,tomatopulp,soyabean chunks.
5. Fry for 1-2 mins.
6. Add rice and salt.
7. Mix well.
8. Add 3 cups of water.
9. Pressure cook for 5 min.
10. Garnish with fresh grated coconut and coriender leaves.

Peas pulav

Ingredients

2 cups basmati rice
1 medium onion sliced
3-4 green chillies slit
3-4 cloves
1 inch cinnamon
1 black cardamom
2 green cardamom
1tsp ginger garlic paste
1/2 cup green peas
1cup coconut milk
salt to taste

Directions
1. wash rice and set aside
2. heat oil,add cloves,cinnamon,green and black cardamom,green chillies,ginger garlic paste and saute adding green chillies and onions till onions turn light brown.add green peas.
3. add the rice and mix well when on heat till the masalas and the rice mixes well
4. add coconut milk, salt and also another 3 cups of water just enough for the rice to cook.
5. pulav is done when the rice is cooked.
6. serve hot with any raita of your choice.

Paneer Makhani

Ingredients:

I kg ripe tomatos
1/2 kg paneer
2 tbsp ginger-garlic paste
1tsp red chilly powder
1/2 tsp bhuna jeera powder
1/2 tsp garam masala powder
5 flowers of mace
10 green cardamom
salt to taste
100 gm butter(preferably white)
1 cup fresh cream
1 tsp kasoori methi
1tsp sugar
Chopped dhania


Directions:
1. Boil tomatos with mace and green cardamom for 5 minutes
2. Then take out mace and cardamom and make a puree of tomatos.
3. In a pan heat half of butter and add ginger-garlic paste, and fry well.
4. Add tomato puree and fry. Reduce it by 1/4 th in quantity.
5. Add red chilly, garam masala. jeera powder.
6. Add salt and sugar and remaining butter and cook for a minutes.
7. Add paneer cubes and fry a little.
8. Now add fresh cream and kasuri methi.
9. Kasuri methi should be dry roasted and crushed.
10. Mix it well and cook for another 2 minutes.
11. Decorate with chppoed dhania.
12. If we use Tandoori Chicken instead of paneer, then we can make Butter Chicken with same recipe.

Kasoori Paneer Tikka

Ingredients

25o g paneer
1/2 cup hung curd
1 tsp garlic paste
1 tsp ginger paste
2 tbsp kasoori methi
1 tbsp roasted chanadal pwd
2 tsp kashmiri red chilli pwd
1 tsp oil
salt to taste
1 large deseeded capcicum cut into 1 inch cubes,toss into 1 t.sp. oil
1 large de seeded tomato cut into 1 inch cubes
Juliens of cabbage, carrot and onion
Few coriander leaves
4 Lemon wedges

Method :
1. Dry paneer with a clean cloth and cut into 1 inch cubes
2. In a wide mouth bowl mix curd, garlic paste, ginger paste, kasoori methi, roasted chanadal pwd, red chilli pwd, oil and salt
3. Add paneer and mix gently so that paneer doesn t break
4. Keep in the fridge for 2 hrs for marination
5. Pre-heat oven(OTG) at maximum temp.
6. In a skewer rod insert capcicum-paneer-tomato-paneer-capcicum and vice a versa
7. Grill at 275 degree till edge of the paneer is slightly burnt (10-15min)
8. In a serving dish spread juliens of cabbage, carrot and onion
9. Sprinkle corinder leaves
10. Place paneer tikka
11. On one side place lemon wedges
12. Serve hot.
13. Cubes of Onion can also be used with capsicum and tomato

Paneer do pyaza

Ingredients

250 gms. Paneer
2 big Onions
2 Tomatoes
2 green Chilli
2 tbsp. Oil
1/2 tsp. Chilli powder
1/4 tsp. Turmeric powder
1 tsp. Dhania powder
1/2 tsp. Garam masala
salt to taste
1 tsp. kasoori Methi

Method :
1. Chop onions, tomatoes and green chillies.
2. Heat oil in a karahi. Fry onions till slightly brown.
3. Add tomatoes, green chillies and all masalas except garam masala
4. cook for 5 min. add paneer cubes and mix.
5. Garnish with garam masala and coriander leaves. serve with puri or paratha.

Mixed-Spicy-Pickle

Ingredients:
Raw sour mangoes – 2 No.
Lemons – 10 Nos.
Green chillies – 10 No.
Ginger – 2” piece – 2 No.
Red chilli powder – 1 table spoon
Salt – 2 table spoons
Mustard seeds – 2 teaspoon
fenugreek seeds(methi) – 1 teaspoon
Turmeric powder – 2 teaspoon
Asafoetida – 1/2 teaspoon
Preparation
Roast lightly fenugreek seeds.
Grind with mustard seeds to fine powder

Seasoning ingredients:
Oil – for seasoning – 2 tablespoons
Mustard seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Asafoetida – 1/4 teaspoon
Make Seasoning:
Heat Oil
Add Mustard seeds, Turmeric powder, Asafoetida
Cool completely before adding to pickle

Making Mixed-Spicy-pickle:
Cut mangoes in your desired size pieces. Cut lemons in 8 pieces. Slit chilies and cut in 1 inch pieces. Cut ginger in thin small pieces.
Mix together mango pieces, lime pieces, ginger pieces, chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida.
Add the cooled seasoning
Mix well and fill in dry airtight bottle.
Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.
Pickle will be ready to eat in 10-15 days. Serve with any dish such as snacks, rice, roti, poori etc.

JEERA ALOO

Ingredients
Aloo / Potatoes - 1/2 kg, Jeera seeds - 1 tsp, Turmeric powder - 1/ tsp, Green chillies - 2 or 3, Red chilli powder - 1 tsp, Garam masala - 1 tsp, Garlic paste - 1/2 tsp, Oil - 5 tsp, Salt to taste, Lemon juice - 1/2 tsp

Method
1. Wash, peel cut in to cubes and parboiled
2. Heat oil in a pan, add jeera seeds when they sizzle
3. Add chillies, turmeric, garlic stirfry
4. Add parboiled potatoes / aloo stir well on medium heat
5. Add chilli powder, garam masala and salt stirfry, cover and cook for few minutes
6. Switch off the hob. Add lemon juice mix well

Brinjal Sambar

Ingredients
1. Brinjal / Baingan / Aubergine - 1/2 kg
2. Chana - 5 tsp
3. Potato - 1 (finely chopped)
4. Toor dal - 1 cup
5. Sambar powder - 2 tsp
6. Rasam powder - 1 tsp
7. Tamarind Paste - 1 tsp
8. Jaggery - 1/2 tsp
9. Coconut - 1/4 cup
10. Salt to taste
11. Oil for seasoning - 2 tsp
12. Mustard seeds - 1 tsp
13. Asafoetida (hing) - 1/4 tsp
14. Curry leaves
Method
1. Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric powder a pinch into the dal.
2. Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
3. Next add the boiled dal, chana, potato into the cooked brinjal.
4. Grind sambar powder and coconut using a litter water (should be thick paste).
5. Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
6. Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
7. Ready to serve with rice

Karjikayi, Kanoli

Ingredients
for the filling-
3 cups rava,
3/4 cup pure ghee,
1 and 1/2 cup desiccated coconut
3 cups castor sugar,
2-3 tbsp elaichi powder,
4-4 and 1/2 tbsp khus khus((poppy seeds)
A pinch of salt(avoided during festival)
Dry fruits of choice sliced/blanched
for the covering-
3 cup maida,
1 cup oil
Silver wark(optional)

How to make
For the filling: Roast rava in a 1/2 to 3/4th cup pure ghee till it turns golden in colour.(It gives out a light fragrance) and set aside. In a separate pan roast khus khus in ghee till pink in colour. Add desiccated coconut and roast for five to seven minutes. Mix it well with roasted rava and sugar and set aside. In little ghee brown the dry fruits and mix it along with rava mix.

For the covering: Add 1/2 cup oil to maida and knead to dough. Cover with damp cloth and set aside for about one hour. After an hour make small puris. Place one teaspoon of the filling on one side. Seal by joining along the edges. Run a cutter over the edge to give it shape. or if at all you can do it by folding little by little with your hands Cover the karanjis with a damp cloth before deep frying. Heat oil and deep fry the karanjis till golden brown. once it cools you can apply the siver wark on the karanjis

Kala Jamun

Ingredients
For the Kala Jamuns:-
2 cups 250 grams khoya grated
5 tablespoons plain flour (maida)
1/4 teaspoon cardamom powder
2 tablespoons sugar
For making sugar syrup:-
3 cups sugar
a few saffron strands (optional)
Other ingredients needed are :-
ghee for deep frying
1 cup desiccated coconut

How to make
To make Sugar Syrup :- In a large pan, combine the sugar with 1 litre of water and bring to a boil. Simmer over a slow flame till the syrup is 1 string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Note : You can add half a spoon of milk to the boiling sugar syrup, this will separate the dirt from the syrup. Add the saffron if desired and keep the syrup warm. For the Kala Jamuns :- In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water. Divide this mixture into 25 equal portions and roll them into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying. Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes). Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Drain and roll them in desiccated coconut. Kala Jamuns are ready to serve.

Pineapple Kesari

Ingredients
1 cup rawa
1 cup finely chopped and minced pineapple
2 1/2 cup Sugar (add 2 ½ cups if the pineapple is not sweet)
2 cups Water
1/2 cup Ghee
50 gms chopped Cashewnuts
50 gms black dried grapes
1 tsp Cardamom powder
1/4 tsp saffron (powdered)
1/4 tsp pineapple essence
3-4 drops kesari(saffron) colour

How to make
In 1 tbsp ghee fry the rawa on a low flame till a nice aroma comes and the colour changes. Remove it and place it in a plate and cool. Add cashew and dried black grapes and fry them in 1 tsp ghee. Cook pineapple in its own juice in a closed container for about 5 mts (or) on a medium flame in the gas for 5 min till they become tender. Heat the water and sugar together in a pan and stir them continuously till sugar dissolves and the syrup becomes slightly sticky. First add the cooked pineapple, mix well and then add the rawa completely in one stroke , and keep stirring to prevent lump formation. Add the colour and spices now and the ghee little by little and stir well. Add 1/4 tsp pineapple essence for a very nice flavour. When the kesari leaves the sides of the pan, remove and serve hot.

Jangri

Ingredients:
1. Urad dal – 1 cup,
2. Saffron color – 1 pinch,
3. Rice flour – 1 tsp,
4. Ziploc bag (for piping),
5. Oil - For frying,
6. Ghee - 1/4 cup,
For Sugar syrup):
7. Sugar – 1 cup,
8. Water – 2 cup,
9. Milk - 1 tsp,
10. Lemon juice – 1/2 tsp.

Method :
1. Soak urad dal for atleast 3 hours. Drain the water and grind dal into a fine paste in the blender by adding little water. The consistency should become like glue sticking.

2. Dissolve sugar in water and bring to boil till one string consistency. Now add lemon juice into the syrup to avoid forming crystals.

3. To the dal paste, add rice flour, saffron colour and mix it well.

4. Now take a Ziploc bag and turn it upside down and make a small hole in the center using a heated big safetypin or iron nail so that it makes a hole by the way seals the hole not to tear while piping.

5. Take a flat pan/kadai, heat 1inch level oil&ghee.

6. Put the colored mixture into the ziploc bag and hold nozzle of the ziplog bag just above the surface of the oil( Not very hot, very low heat), and pipe it to make circles starting from the centre and sealing the end in the last half round. (If the oil is too hot the shape wont come. Better practice in an empty plate and then pipe it in oil. If still not coming, reduce flame and try again)

7. Deep fry on a medium heat till crispy and golden on both sides. Turn frequently.

8. Drain the jangries and immerse in warm sugar syrup for a minute, and serve hot or cold.

Sandesh

Ingredients
Samolina (Sooji, Rava) 2 cups
Sugar 1 cup
Ghee 2 tbs
Small Cardamom powder 1/2tbs
Grated Coconut 1

Method
Heat ghee in the pan. Add semolina and fry it till it turns light brown. Keep aside.
Make 1 string sugar syrup and add cardamom powder.
Put the pan on fire again and add coconut and sugar syrup. Mix all the ingredients

Sandesh

Ingredients
Samolina (Sooji, Rava) 2 cups
Sugar 1 cup
Ghee 2 tbs
Small Cardamom powder 1/2tbs
Grated Coconut 1

Method
Heat ghee in the pan. Add semolina and fry it till it turns light brown. Keep aside.
Make 1 string sugar syrup and add cardamom powder.
Put the pan on fire again and add coconut and sugar syrup. Mix all the ingredients

Masala Cashew

Ingredients
500 gms. Whole big cashew nuts
Salt to taste
1/2 tsp. red chili powder
3-4 pinches garam masala
2 pinches citric acid powdered
3 tbsp. ghee

Method
Heat ghee in a deep frying pan.
Add cashews few at a time.
Fry till light brown on low flame.
Drain, keep aside in a colander.
Repeat for remaining cashewnuts.
Sprinkle all other ingredients over them.
Toss with hand till masalas are well blended with cashewnuts. Cool completely to room temperature before storing in airtight container

Dry fruit Kheer

Ingredients:
Leftover plain Boiled Rice 1 cup
Cream Biscuits 8-10 [Vanilla or Cardamom flavour only]
Dry fruits 1/2 cup
Milk fresh 1 cup
Milk cream fresh 1/2 cup [optional]
Vanilla essence 2, 3 drops.[if served chilled]

Method
Mix leftover rice, biscuits and milk.
Boil it for about ten minutes or till it thickens a little. Mash the rice and biscuits with a masher so that biscuits mix well.
Add the cream and dry fruits. Mix well and boil for 2 minutes.
Pour the kheer in a bowl and add the essence.
Keep it in the freezer to chill or you can serve it hot also

Carrot Soup

Serves: 4
2 big carrot(s) chopped 2 medium potato(es) chopped 1 big onion(s) chopped 2 tablespoon(s) butter 1 teacup(s) milk salt, black pepper and oregano to season.

Boil the chopped carrot(s) and potato(es) in a vessel for about 7 minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent.

Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s).
Serve hot with: bread sticks.

Vegetable Soup

Serves: 4
200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped. 1 medium onion(s) chopped 2 tablespoon(s) butter 1 tablespoon(s) plain flour (maida) 4 teacups milk 1 teacup(s) water salt and pepper to taste.

Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.

Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.
Serve hot with: croutons.

Tamatar Soup

Serves: 4
4 cups tomato juice 2 teaspoon(s) cornflour dissolved in a little cold water 1 teaspoon(s) roasted cumin seed powder 1 teaspoon(s) ginger - garlic paste 1 tablespoon(s) milk salt and pepper to season.

Combine all the ingredients in a vessel except for milk and bring to a boil on medium flame.
Let it simmer on low heat for about 4 minutes.

Add the milk and let it simmer again on low heat for about 3 minute(s).
Serve hot with: croutons or bread sticks.

Palak Soup

Serves: 4
4 cups spinach leaves 2 cup(s) water 1 onion(s) chopped 1 cup(s) milk 2 tablespoon(s) plain flour (maida) 1 tablespoon(s) fresh cream 2 tablespoon(s) butter salt and pepper to season.

Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.

Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat.
Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s). Add the fresh cream just before serving.Serve hot with: cheese crackers.

Onion Soup

Serves: 4

2 onion(s) chopped 4 cups water 2 teaspoon(s) cornflour dissolved in a little cold water 2 tablespoon(s) grated cheese 2 tablespoon(s) butter salt to taste

Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.
Add the water, grated cheese and salt. Bring to boil on medium heat.
Add the cornflour and simmer on low heat for 4 minutes. Top with a dash of grated cheese just before serving.
Serve hot with: fried bread pieces.

CHANNA CHAT

Ingredients :
1 cup Kabuli Channa Black
1 Potato, Boiled, Peeled, Finely Chopped
1/2 cup Peanuts, Shelled, Boiled, Drained
1 Onion Finely Chopped
1 Tomato finely Chopped
1 Spring Onion finely chopped
1 tbsp. Coriander leaves finely Chopped
1 cup Cornflakes
1 tsp. Green all purpose Chutney
1 tbsp. Tamarind Chutney
Salt to Taste
Lemon Juice to Taste
Method :-
Mix in all ingredients, except coriander, cornflakes.
Just before serving, toss coriander and cornflakes.
Mix well, serve while cornflakes are still crunchy.
Serve immediately.

CHAT-PATI BHEL

Ingredients:
1 Cup Lehsan kurmure ( Available at OM )
1 Cup Plain Permal ( Available at OM )
¼ Cup Assorted Namkeen ( Available at OM )
¼ Cup Bikaneri Bhujia ( Available at OM )
8-9 Unpuffed Puris ( Available at OM )
1 Onion Finely Chopped
1 Tomato Finely Chopped
1 Small Potato boiled, finely chopped
1 tsp Coriander Finely Chopped
1 tbspn Tamarind chutney
1 tsp Green Chutney
½ tsp Crushed cumin
Salt to taste
Method :-
Keep aside half of the sev and 2-3 puris. Crush remaining puris coarsely. Put all other ingredients in a large deep bowl.Toss with hand until its well blended.Put it in individual serving bowls or a large dish.Sprinkle remaining sev to garnish. Top with 2-3 whole puris.
Serve immediately and do not allow it to get soggy.

DAHI BATATA PURIS

Ingredients:
1 Packet of Chaat puris (Available at OM )
250 gms. Phiki sev (Available at OM )
250 gms. Boondi laal (Available at OM )
3 Cups thick yogurt
1/4 Cup sugar
¾ Cup water
4 Medium size potatoes
2 tspn Chaat Masala
Chopped coriander leaves
Salt to taste
Sweet chutney-Imli
Spicy chutney-green

Method :-
Boil potatoes and mash them. Add salt and chaat masala,mix.Beat the yogurt with sugar and a pinch of salt, add water to get desired pouring consistency.This is dahi.
Arrange Puris, on a plate, put mashed potato layer over it.Put soaked Laal Boondi ( soared 10mins. in water ) over it.Pour Dahi and both the chutneys over it. Garnish with phiki sev.Serve as an appetizer, breakfast or a quick meal.

Bhel Puri

Ingredients:
1 Packet Chaat Papdi (Available at OM )
50 gms lehsan kurmure (Available at OM )
125gms Alu sev tanatan (Available at OM )
125 gms Kanda sev (Available at OM )
2 tsp.Chaat Masala
1 tsp Chilli Powder
2 Potatoes (Boiled)
1 Big onion
½ Bunch coriander leaves
Raw mango chopped or lemon juice
Salt to Taste
Spicy green chutney
Sweet Imli chutney

Method :-
Mix together Lehsan kurmure & both the sev. Add Chaat Masala, Chilli powder & salt.Chop onion & raw mango finely. Dice potatoes, chop coriander leaves and mix this with the 'sev n kurmura mixture' gently with hands.Add spicy and sweet chutney in the above mixture.Spread a layer of crunchy chat Papdi. Put this mixture over it, pour a bit of both the chutneys. Garnish with Sev. Serve with crunchy Papdis.

Coconut Kisses

Ingredients:
egg whites 3
salt 1/4 tsp.
sugar 1 cup
vanilla. 1 tsp.
coconut flakes 3/4 cup
Rice Crisps 3 cup

Directions:
Preheat oven to 300 degrees. Beat egg whites with salt until frothy. Beating
constantly, add sugar, 1 teaspoon at a time.
Continue beating until sugar dissolves and meringue forms stiff peaks. Stir in vanilla. Fold in coconut and cereal.
Drop by spoonfuls onto greased cookie sheets. Decorate each piece with a candied fruit. Bake 20 minutes or until firm but not brown.

Pineapple Sheera

Ingredients:
Rava 1 cup
Sugar 1 cup
Ghee 2 tbsp
Pineapple pieces 1 cup
Water 1 cup
Milk 1 cup
Kaju 1 tsp
kismis 1 tsp
Elaichi powder 1/2 tsp

Directions:
First boil water and milk.
In a pan take 2 tbsp ghee and fry rava for 4-5 min.
Pour water and milk.
Now add sugar and keep on low flame for 2 min.
Lastly add pineapple pieces,kaju,kismis and elaichi powder.
Cover the pan for 2-3 min on low flame.

Pumpkin Halwa

Ingredients:
White pumpkin grated 2 cups
elaichi powder ½ tsp
chopped kaju 3 tbsp
chopped almonds 3 tbsp
milk 3 cups
sugar 1 cup
Kesar threads a pinch
khoa 1/2 cup
Ghee 3 tbsp

Directions:
Grate the pumpkin and squeeze the water.
Boil milk in a non stick kadai and add the grated pumpkin. Add Elaichi powder, Kesar and the nuts.
Keep stirring on high heat until milk dries.
Add Sugar and continue to cook on low heat.
Lastly, add the grated Khoa and mix well. The Halwa should now be dry.
Add Ghee, mix and serve hot with chopped nuts.

Wheat Laddo

Ingredients:
Wheat flour 250 gms
Ghee 30 gms
Powdered sugar 200 gms

Directions:
Heat a tava and roast the flour on it.
Mix the powdered sugar with flour.
Now add ghee and mix well.
Prepare medium sized balls.
Serve it.

Tomato Halwa

Ingredients:
Tomatoes 400gms
corn flour 75gms
sugar 300gms
ghee or butter 75gms
cashew nuts, roasted 25gms
almonds, roasted 25gms
cardamom powder 5gms

Directions:
Cut the tomatoes into small pieces and blend them to a fine puree. Sieve through a fine cloth and separate from the pulp.
To the tomato puree, add 1 glass of water and corn flour. Mix well and set aside.
Mix sugar along with 1 cup of water and bring to a boil for few minutes.
While boiling, add tomato mixture to the sugar syrup and mix well until the mixture thickens.
Now, add ghee and stir for few minutes until it mixes well.
Later, add cashew nuts, almonds, cardamom powder and mix well.
Pour the mixture over a greased plate and set aside until it gets cooled. When cooled, cut into diamond shaped pieces.

Apple Cake

Ingredients:
Sugar 2 cup
Flour 3 cup
Apples 2
powdered cinnamon 2 tsp
nutmeg ½ tsp
ginger powder ½ tsp
Pinch of clove's powder
vanilla essence 1tsp
almond essence 1 tsp
baking powder 1/2 tsp
eggs 3
oil 1 cup
Directions:
Mix flour ,sugar, oil, baking powder with a pinch of salt in food processor.
Add egg one at a time in food processor while running it.
Take out the dough and add all the ingredients except apples.
You may peel the apples or they can be just cut into small pieces.
Mix the apples with the hand as the dough will be hard.Press by hand.
Grease the pan and bake at 180 degrees for one hour or till the cake needle comes out clean.

Banana Cake

Ingredients:
Butter 1/2 Cup
Sugar 1 Cup
Eggs 2
Mashed Riped Banana 2 to 3
All Purpose Flour 1 & 1/4 Cup
Baking Soda 3/4 tsp.
Salt 1/2 tsp.

Directions:
Beat butter and sugar until fluffy
Add eggs one at a time beating after each egg.
Stir in mashed Bananas.
Mix other ingredients. You can add nuts and raisins as per your choice.
Pour into a greased pan.
Bake at 350 degrees for 30 to 35 mins.

Carrot Cake

Ingredients:
shifted flour 1 1/2 cup
ground cinnamon 2 tsp
baking soda 1 1/2 tsp
nutmeg 1 tsp
salt 1/2 tsp
grated carrot 3 cups
sugar 1 1/2 cup
oil 1 cup
chopped walnuts 1 cup
eggs beaten. 3

Directions:
Mix together flour, cinnomon, soda, nutmeg, salt.
Combine carrots, sugar, oil, nuts & eggs and blend.
Add dry ingredients to the egg mixture & pour into a pan.
Cook on high power in microwave for 10-11 min.
When done, the cake will pull away from the edges of the pan.
Add food color to the cake, if desired.

KADABU

Ingredients :

Channa Dal- 2 Cups
Jaggery- 2 Cups
fresh coconut- 1 Cup
Elaichi Powder - 2 tsps
Wheat flour -3 cups
salt a pinch
oil for deep frying

Method :

make smooth dough using the wheat flour and salt with few drops of oil.make small puris taking lemon size ball of the dough and rolling it out. Pressure cook dal till soft and make paste out of it by grinding.Heat a heavy bottom pan add in the dal, jaggery and cook until the jaggery melts ,continue cooking until soft ball stage(it leaves sides of the pan)Add cardamom powder after you turn the flame off. now stuff this paste into the rolled out puris,seal it from sides cut the edges neatly and deep fry in oil. Serve with ghee making hole inbetween the kadabu.

Puran Poli

Puran Poli is a popular Marathi & Karnataka dish.

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:
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. Make 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.

Badam Puri

Ingredients:
All purpose flour or Maida 2 cupsSalt 1/2 tspGhee 4 tbspsOrange food colorGrated dry coconut(copra)Chopped nutsOil for frying

For syrup (chashni / paka ): Sugar 1 cupWater 1 cupCardamom powder 1 tsp

Method:
In a large bowl, combine flour, food color and salt. Add water and make a soft dough (like chapathi). Keep covered for 20 minutes.

Now prepare sugar syrup or chashni. Add 1 cup of water to 1 cup of sugar. Bring it to boil. Keep boiling till you get a thread like consistency. Add cardamom powder and keep aside.
Make small lemon size balls out of the dough and keep them covered. Dust the working surface with little flour. Take a ball and roll into round shape. Smear ghee on the surface. Now fold it into half and again half. It should look like a triangle. Then press lightly with the rolling pin. Follow the same procedure for the remaining balls.

Heat oil in a frying pan, dip prepared trianglular puris one by one. Deep fry in a medium flame till golden brown.

As soon as you take out from the oil, dip it in the sugar syrup. Let the syrup cover all side. Remove with the help of tongs and keep aside on the plate. Decorate with grated dry coconut (copra) and chopped nuts on top of each puri.

Chiroti

Ingredients:
· 1cup: Fine Semolina (suji)
· 1cup: Refined flour (Maida)
· ½ cup: Rice flour
· 11/2 cup: Ghee
· Oil for frying
· Salt to taste

For Badam Milk :
· 1 litre: Half cream milk
· 40 : Badam
· Sugar to taste
· Saffron few strands

MethodFor Badam Milk:
1. Soak the badam in hot water for half an hour.
2. Peel and grind into smooth paste.
3. Bring the half cream milk to boil, add badam paste, sugar to taste and a few strands of saffron and simmer for some time.

Chiroti :
1. Mix refined flour and semolina with 1/2cup of ghee along with a pinch of salt. Make a soft dough, keep aside for an hour and kneed it again. Make 10 small balls and roll to chapati's size.
2. Mix 3/4cup ghee and the rice flour into a paste.
3. Smear this paste on each of the chapattis and arrange one above the other and roll it like a swiss roll.
4. Cut the roll into 2" size pieces and press lightly on swiss roll and flatten to make a small poori.
5. Deep fry in refined oil and sprinkle sugar on it.
6. Serve the chiroti's with Badam milk.

Vegetable Dosa

Ingredients:
Par boiled rice 4 cups, Urud dal 1/2 cup, fenugreek seeds 2 tsp Peas, carrots, beans, tomato as requiredGreen chillies 5-7 nosCoriander leaves a fewSalt to taste

Directions:
Soak the rice,dal and fenugreek seed in water for about 4 - 5 hours and grind into a fine flour.
Leave it for about 8 hours to become sour.
Cut all vegetables into very small cubes.
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.
Add the vegetables on the top of the Dosa and cook both sides of the dosa.

Kanjeepuram Idli

Ingredients:
Par boiled 3 cupsUrad dhal 1 1/2 cupsDry ginger powder 1 tspPepper 1/2 tspCumin seeds 1/2 tspHing 1/4 tspCurry leaves a few Cooking Oil 6 tspGhee 2 tspSalt to taste.

Method :

Rinse and soak par boiled rice and urad dhal in water for 2 hours.
Grind the above 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 vessel with oil, and pour the idli flour into this and cook for 10 minutes

Paddu ( Appe)

Ingredients:

4 cups Bombay rava

1½ cups split black gram (white udad)

dal½ cup thick beaten rice (poha)

½ cup chopped onion

1 tsp minced ginger

Oil,

Salt

Method:
Soak rava and udad dal separately for about 4 to 6 hours.
Grind the udad dal with poha.
Mix in rava and let sit overnight.
Mix in onion, ginger and salt.
Heat the mould and pour a few drops of oil into each depression. Once hot, pour a tablespoon of the batter into each, cover and let cook on low heat for 3 minutes.
Turn and cook for another 2-3 minutes. Serve hot with coconut chutney and sambar

Set Dosa

Ingredients:
Par boiled rice 2 cups raw rice 2 cups Black gram 1 cup Saffron color 2 pinches Cooking soda 1/4 tsp Salt 4 Tsp Oil enough for frying

Method:
Soak rice and dhal together in water for 4 hours. Grind to a smoth paste. Add salt just before taking out from the mixer/grinder.
Allow to ferment for 15 hours. The next morning, add colour and soda to the batter. Mix well and pour dosa thick.
let the circles be small.
Fry both sides with little oil.
Serve hot with sambar or chutney.

Tomato Raita

For 4

Ingredients :
Curd 225 gm
Tomato 115gm
Onions 50 gm
Salt 10 gm
Green Chillies 10 gm
Chilli powder a pinch
Coriander leaves a few sprigs


Method :
1. Chop tomatoes, onion and green chillies very fine.
2. Add to beaten curd. Add salt amd mix well
3. Turn into a bowl and garnish with chilli powder and finely chopped coriander leaves.

Palak Raita

For 4
Ingredients:
Curd 225 gm
Spinach 115gm
Salt to taste

For tempering :
Cumin ½ tsp
Mustard ½ tsp
Fenugreek ½ tsp
Whole red chillies 2 or 3
Oil 15 ml

Method :
1. Pick and wash spinach.
2. Beat curds and mix with steamed spinach and chopped green chillies. Add salt.
3. Heat oil. Add red chillies, mustard, cunin and fenugreek. When seeds crackle pour over spinach and curds mixture. Mix well.

Stuffed Capsicum

For 4
Ingredients :
Capsicums 450 gm
Potatoes 450 gm
Green Chillies 4 -5
Cheese 30 gm
Coriander leaves ½ bunch
Turmeric a pinch
Fat 30 gm
Mustard seeds a few
Lime ½
Salt to taste

Method :
1) Slice the top of capsicums.
2) Remove seeds, wash, apply salt on the inside and keep upside down on a rack.
3) Bil and chop potatoes; temper with mustard seeds. Add chopped green chillies, coriander leaves, turmeric and salt to taste.
4) Mix well, add lime juice.
5) Stuff capsicums with prepared stuffing. Top with cheese.
6) Heat fat in a frying pan and cook capsicums on a very slow fire till soft.
7) service hot.

Spicy Potatoes

For 4
Ingredients :
Potatoes 450 gm
Onions 225 gm
Chilli Powder 2 tsp
Tarmarind 5 gm
Coconut oil 60 ml
Grated coconut 1 tbsp
Salt to taste

Method :
1) Boil, peel and cut potatoes into square pieces.
2) Fry chopped onions in coconut oil till light brown.
3) Add potatoes to fried onions. Add salt.
4) Grind chilli powder, tamariind and grated coconut to a fine paste using water.
5) Add ground spices to potatoes and cook in a slow fire till gravy is thick.

Cabbage Salad

For 4

Ingredients :

Cabbage (fresh) 225gm
Onions - 55 gm
Green Chillies - 5 gm
Coriander leaves - ½ bunch
Salad oil - 30 ml
Lime - 1
Salt – to taste

Method :

1. Shared cabbage fine. Chop green chillies, onions and coriander leaves.

2. Mix all ingredients together.

3. Add salt and lime juice, mix well, serve fresh.

Fried Bhindi

For 4

Ingredients :

Ladies fingers - 225gm
Fat (absorption) - 30 gm
Chilli powder - 10 gm
Salt - 10 gm


Method :
1. Wash and cut ladies fingers into fine rounds.

2. Heat fat and deep fry ladies fingers.

3. Remove from fat and while still hot sprinkle with chilli powder and salt.

Banana Raita

For 10
Ingredients:
Bananas (ripe) 6 (75 gm each)
Fresh curds (thick and slightly sweet) - 1 cup (260 gm)
Grated coconut – 120 gm
Green chillies – 2
Salt – to taste
Curry leaves – 1 spring
Mustard seeds – a pinch
Oil – 20 ml.

Method :
1. Peel and slice bananas into rounds. Mix the lightly beaten curds, grated coconut and salt to taste.

2. Heat oil. Add curry leaves, green chillies and mustard seeds. When the seeds crackle, pour over banana and curds mixture. Mix well.

Til Rice

For 4 persons

Ingredients :
Rice - 500 gm
Gingelly Seeds - 115 gm
Red Chillies - 5 gm
Split black gram - 15 gm
Asafoetida - a pinch
Sat – to taste
Fat - 115 gm
Curry leaves - 1 spring
Cashew nuts - 15 gm
Lime - ½

Method:

1. Boil the rice.

2. Heat fat and fry the cashew nuts to a golden brown. Remove and drain. Fry curry leaves. Remove.

3. In the same fat, fry cleaned gingelly seeds, red chillies, asafetida and split black gram.

4. Remove and grind to a powder.

5. Mix the powdered masala, fried cashewnuts, salt, lime juice and chopped curry leaves with rice.

Ven Pongal

Ingredients

Rice - 500 gm
Split green gram - 225 gm
Cashew nuts - 30 gm
Pepper - 10 gm
Cumin - 3 gm
Ginger - 10 gm
Fat - 50 gm
Salt - to taste
Water - 1 ltr.

Method:

1. Heat fat. Fry cashew nuts till golden brown and remove. Fry whole pepper and cumin. Add gram and fry lightly. Remove.

2. Boil the water, add washed rice and fried gram.

3. When half cooked, add salt and chopped ginger.

4. When done, add cashew nuts and remaining fat.

Serve with coconut chutney.

Ilayada (Onam Special)

For Ada:

Rice flour	1 cup
Salt	as per taste
Butter	1 tbsn

For Filling:

Jackfruit preserve(chakkavarattiyathu)**	1/2 cup
Shredded coconut	1 cup

** Can be substitued with Shredded jaggery or chopped dates.

1.	Boil 1 cup of water. Remove from flame and immediately add rice flour with salt and butter mix while still hot to make a soft dough.
2.	Heat Jaggery and coconut in a pan and to mix them well.
3.	Take small balls(lemon size) from the dough and spread it on banana leaf and keep a tablespoon full of jackfruit-coconut mix in the center and fold and press the edges to seal. Steam the ada's in a vegatable steamer or idli cooker. Serve hot.