Andhra Hotel

Chamadumpala Pulusu

2007-06-22T11:08:00.000-07:00

INGREDIENTS:

4-5 chamadumpalu
1 cup onions diced
1 cup tomatoes diced
tamarind juice
2-3 tsp sambar pwd
salt
small piece jaggery
3-4spoons roasted channadal pwd(putani pappulu)

for seasoning:
3-4 spoons oil
musterd seeds
jeera seeds
black gram
channadal
curry leaves

PREPARATION METHOD:

1.Boil chamadumpalu in salt water until it becomes soft not meshy

2.cut chamadumpalu into round slices and keep aside.

3.heat oil in a pan and do seasoning by adding ingredients under seasoning.

4.Now add diced onions,tomatoes fry for 2min.

5.Add pinch of turmeric pwd and sliced chamadumpalu and stir well.

6.at this stage add tamarind juice and sambar powder and let it boil for 5-8min.

7.Now add salt and jaggery and mix roasted cnannadal pwd with water and add this to pan.

8.simmer for some time and adjust the salt and sweet.

9.Garnish with cilantro leaves.serve hot with white rice with papad.

ARATIKAYA VEPUDU (PLANTAIN FRY)

2007-06-06T15:20:00.000-07:00

INGREDIENTS:

1 Aratikaya
1tsp chilli pwd
salt
turmeric pwd
oil

for seasoning:
jeera
musterd seeds
blackgram
curry leaves

PREPARATION METHOD:

1.Wet ur hands with oil before cutting aratikaya to prevent blackening of ur hands.

2.Remove peel with peeler and cut in to small cubes.

3.Mix turmeric pwd,chilli pwd and salt to aratikaya cubes and keep aside for 10min.

4.Now heat oil in a pan,do seasoing and put aratikaya cubes and stir well,keep lid and let them cook for a while.

5.Stir occationally untill they are cooked,adjust salt and spice and the end.

6.It goes very well as a side dish with white rice and dal or rasam.

PALAKURA PAPPU (SPINACH DAL)

2007-06-03T12:45:00.000-07:00

INGREDIENTS:

1cup toor dal(kandi pappu)
1cup palakura
1/2cup onions(sliced)
1/2cup tomatoes(sliced)
3-4 green chilles
salt
turmuric pwd

for seasoning:

2-3tsp oil
mustard
jeera
black gram
chana dal
curry leaves
pinch asefotoeda(optional)

PREPARATION METHOD:

1.Wash toordal and keep in a vessel.

2.wash spinach and put in the vessel of toordal.

3.Mix all remaining ingredients.and little water to that .

4.presure cook for 3 whistles.after preasure is released,keep the vessel on stove for 2-3min by adding salt and turmeric pwd.

5.Remove from flame,mash the content with wooden masher.

6.Heat oil in seperate pan,put all the ingredients below the seasoing.

7.Put this seasoning to dalmix,palakura pappu is ready.

8.Serve hot with white rice or chapaties.

Rice flour rotti

2007-05-19T10:07:00.000-07:00

This is the one tiffin i like from my childhood.It taste great with any type of chutney or sambar or simply as it is.Now we see how to prepare this rice rotti or thaplent(we use to call like this )

INGREDIENTS:

rice flour
onions chopped
green chilles chopped
1tsp channadal
1tsp jeera
curryleaves
coriander leaves
3-4tsp curd
salt to taste
oil

PREPARATION METHOD:

1.Take rice flour in a bowl,add all ingredients together and mix with some water to make dough like chapathi dough.

2.keep aside for 10-25min.

3.Take small portion from dough and make small balls.

4.Take non-stick pan or any other pan ,grease it with some oil and flatten these small ball on it,and make a hole in middle.

5.Now keep this on stove and pour oil in middle and surround the rotti.

6.Place a lid on it,cook for 5 min or until it is cooked and remove the lid and flip the rotti,roast both sides well.

7.serve hot with sambar or chutney.

Ragi roti

2007-05-16T09:17:00.000-07:00

INGREDIENTS:

ragi flour
onions(chopped)
green chillies(chopped)
grated coconut
curry leaves
coriander leaves
salt
asafoetida(optional)
water
oil

PREPARATION METHOD:

1.mix all ingredients with water and make a soft dough.

2.take small ball size ball of dough and fatten in a circular shape on wet cloth
make a small hole in middle.

3.heat dosa pan and put this cloth up side down ,so that roti stick to pan,slowly remove cloth.

4.pour some oil in the middle and arround the roti.

5.flip and roast on both sides

6.serve hot with any chutney or simply curd,it teasts good and good for health.

Face packs for dark skin

2007-05-13T18:10:00.000-07:00

1.Prepare a natural skin pack by mixing 1 tsp of milk powder, 1 tsp of honey, 1 tsp of lemon juice, and ½ tsp of almond oil. Apply the pack on face and wash it off after 10-15 minutes. It is an effective remedy to lend glow to the skin.

2.Take a raw potato and cut fine slices. Place a potato slice on your face. It will help in removing the tan and improving your skin tone.

3.Make a paste using limejuice and turmeric powder. Apply it on your face. It acts as fabulous natural bleach.

4.Mix dry orange peels with curd and apply on the blemishes. Wash it off with cold water after 15 minutes.

Spend few minutes for ur skin

2007-05-10T20:53:00.000-07:00

1) Drink at least 8 glasses of water every day.

2) Cut some beet root into small pieces and grind them. Squeeze juice from beet root and massage to your face for 5 minutes. Shower after 10 minutes with mild soap or gram flour.

3) Mix sandalwood powder with rose water and add 4 to 5 drops of milk in it and apply on to your face and body. Shower after 15 minutes with warm water.

4) Mix honey in water and drink daily in the morning to keep your skin shiny and smooth.

5) Warm honey and mix with lemon juice and apply on to face. Wash after it dry.

6) Mix Turmeric, sandal powder and olive oil and apply to body. Shower after 10 minutes.

7) Massage your skin with milk. Milk has moisturizer, it will keep your skin smooth.

Use humidifiers and keep room temperature moderate to keep your skin away from dryness.

9) Hot water blushes your skin and you don't feel fresh unless you have bath with little cold water. If you have shower for a longtime, dead skin will be automatically be removed. Do not rub with towel, be gentle on your skin.

10) Take food which contains more A and C vitamin.

11) Grate carrot and boil. Massage that mixture to body to get fair and smooth skin.

12) For natural bleaching: - mix milk and lemon juice. The milk will break as soon as you mix the lemon juice in it. Use that mixture to massage on your body. It works as natural bleaching.

13) Mix turmeric and cream on the top of milk, massage that mixture to body.

14) If you go into sun your skin will lost the fair ness. To get your skin color to normal take equal quantities of cucumber juice and tomato juice and apply on to skin. Shower after 10 minutes.

15) Massage mustard oil to your skin for 5 minutes and have shower with gram flour or mild soap.

16) Mix cream on the top of milk and all-purpose flour and apply that paste on to your skin avoid eyes, eyebrows and lips. Shower after 5 minutes. This will make skin smooth.

17) Mix curds (yogurt) with wheat flour and apply to your skin and take shower after 5 minutes.

1 Grind rose petals and mix with cream on the top of milk and apply to your body. Shower after 10 minutes.

19) Scaly skin is a result of fluorine deficiency. Fluorine is the anti-resistant element of the human body, the absence of which creates problems in the blood and spleen. Since cooking and heating foods destroys fluorine, it is better to eat uncooked raw fruits and vegetables. Other foods rich in fluorine are goat milk and cheese, rye flour, avocados, sea plants and cabbage, cream whey and cottage cheese.

20) Wrinkle skin is a result of Sodium deficiency and makes skin sticky. Cucumbers are ideal for combating and preventing sodium deficiency because they are not only high in sodium, but also help in keeping the body cool, a great summers treat.

21) Skin rashes are the result of silicon deficiency. To avoid pus and rashes, eat plenty of sprouts, alfalfa, barley, tomatoes, spinach, strawberries and figs.

22) Skin eruptions are the result of Chlorophyll. And are found in wheat grass and other green leafy vegetables

kulfi

2007-04-22T16:43:00.000-07:00

INGREDIENTS:

Condensed Milk : 1tin
-Milk : 4 cups
-Khoa : 100gm
Maida : 1tbsp
Chopped and blanched almonds and cashew: 10-12pc

METHOD:

Mix together condensed milk, milk, maida and khoa. Bring to boil, stirring constantly. Reduce heat and cook for 5minutes stirring constantly. Remove from fire. Cool. Add almonds and cashew. Fill into kulfi moulds and freeze overnight.

Natural tips for weight loss

2007-04-22T16:33:00.000-07:00

* Increase the quantity of fruits and vegetables and low calorie foods.
* Avoid intake of too much salt as it may be a factor for increasing body weight.
* Milk products like cheese, butter etc. and non-vegetarian foods should be avoided as they are rich in fat.
* Mint is very beneficial in losing weight. A chutney of green mint with some simple spices can be taken with meals. Mint tea also helps.
* Spices like dry ginger, cinnamon, black pepper etc. are good for loosing weight and can be used in a number of ways.
* Regular intake of carrot juice.
* Avoid rice and potato, which contain a lot of carbohydrates. Among cereals wheat is good.
* Vegetables like bitter gourd (Karela), and bitter variety of drumstick are useful in loosing weight.
* Honey is an excellent home remedy for obesity. It mobilizes the extra deposited fat in the body allowing it to be utilized as energy for normal functions.
Dosage: One should start with small quantity of about 10 grams or a tablespoon, taken with hot water early in the morning. A teaspoonful of fresh lemon juice may also be added.
* Fasting on honey and lime- juice is highly beneficial in the treatment of obesity without the loss of energy and appetite. For this, mix one teaspoon of fresh honey with the juice of half a lime in a glass of lukewarm water.
Dosage: Take several times a day at regular intervals.
* Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.
* Exercise is an important part of any weight reduction plan. It helps to use up calories stored in body as fat.
* Walking is the best exercise to begin with and may be followed by running, swimming or rowing.
* The gum of Commiphora Mukul called 'guggulu' is the drug of choice for the treatment of obesity.

Remedies for pigmentation

2007-04-22T16:31:00.001-07:00

* Grind five almonds and mix with 1 teaspoon of fresh cream and a few drops of lemon juice. Apply this paste to the face and neck. Leave on for about fifteen minutes.
* Apply papaya juice, or mashed papaya, to the affected areas.
* Grind equal amounts of sesame seeds and turmeric in a small quantity of
Water Apply to the face or discolored skin.
* Make a paste from basil (tulsi) leaves and water to use on the affected skin.

Remedies for acne and pimples

2007-04-22T16:29:00.000-07:00

* A paste made from one teaspoon each of sandalwood powder and turmeric mixed with milk, is very good. A paste of nutmeg and water is also beneficial.
* Half a cup of Aloe Vera pulp can be taken internally (Do not take internally if pregnant) or applied externally to the skin. Dosage: Twice a day.
* Before going to bed, was the face thoroughly and then apply a paste of 1 Tsp. coriander juice mixed with a pinch of turmeric powder.
* For pimples, apply a paste made from one teaspoon of cumin seeds. Remove after one hour.
* A paste of fresh fenugreek leaves, applied and washed off with warm water before going to bed prevents pimples.

face packs

2007-04-22T16:24:00.000-07:00

A face pack not only cleanses your skin and pores but it also helps to maintain the tautness of your skin and its balance. Here are some face packs for different skin types know your skin type and choose the pack that's just right for you.

Oily skin pack:

Oily skins have very active sebaceous glands that secrete more oil leaving the skin look dull and greasy thus attracting a lot of dirt which then clogs the pores. It needs a thorough cleansing routine to remove the surface grime and unclog blocked pores. For this you need a pack that rejuvenates, tightens and exfoliates skin. Mash six strawberries with a teaspoon of Brandy, two spoons of breadcrumbs, two spoons of fuller's earth and a few drops of rose water. Mix well and apply a thick layer on the face and neck and leave on for 20 minutes. Since strawberries have Vitamin C and a certain acidic properties they leave the skin sparkling clean. Breadcrumbs help to exfoliate dead skin while fuller's earth will tighten the pores and brandy would help to add some glow.

Dry skin pack:

Dry skins are usually flaky and dull looking around the eyes and cheeks. It also needs constant moisturizing. Wash your face with milk and oatmeal instead of soap as milk nourishes the skin while oatmeal acts like an exfoliater while soap dries of the skin further. For extra moisturizing, make a pack with a mixture of 10 almonds, two spoons oatmeal, four tablespoons of full cream milk, two spoons china clay, juice of half a lemon, and one mashed avocado. Apply on face and leave it for 20 minutes. Dampen cotton wool with cold milk and wipe it off. Splash your face with cold water and apply a light moisturizer.

Combination pack:

This type of skin is usually oily on the nose and forehead and dry around the eyes and cheeks. Cleanse the center zone with an astringent while dab the rest of the face with cold milk. Apply a pack made of half a cup of powered, dry peas, mixed with three spoons of curd, juice of one lemon and half a cup of papaya pulp. Apply it for 20 minutes and wash your face with ice- cold water. Better still rub an ice cube dipped in rose water over the T-Zone. It prevents enlarged pores and blackheads. Freeze tray with rose water ice cubes so you can rub your face with them any time of the day especially after a bath as it opens the pores.

some easy tips

2007-04-22T16:23:00.001-07:00

Summer Care : Wash your face with water after every 2 hours to avoid the grease on your skin. You can wash your face with just plain water, and then rub ice on your face

Hair Loss : Boil 250 ml of mustard oil in a thin vessel. Add 60 gms of heena leaves gradually and continue boiling till they are burnt in the oil. Filter and store this mixture in the bottle. Massage hair regularly with this oil to prevent hair loss.

Anti-Wrinkle : A mixture of juice of a quarter cucumber, egg white of 1 egg, a teaspoon lemon juice and a teaspoon of vodka makes an excellent anti-wrinkle lotion. Apply on your face and wash off after 10 minutes. Use at least twice a week.

Pimple-pimple : To get rid of your pimple scars from the face apply tomato pulp every day and wash off after an hour.

For glowing skin : Mix equal quantity of almond, rose water, glycerine and lemon juice. Apply on face and keep overnight. Wash off in the morning, first with warm water and then with cold water, to give a glowing effect to your face

Skin Tonic : Mix together 1 egg yolk, 1 tsp honey and a pinch of turmeric and apply it for half an hour. You can preserve this mixture in fridge for around 20 days.

designs-2

2007-04-22T16:02:00.000-07:00

Pudhina pulao

2007-04-20T16:19:00.000-07:00

INGREDIENTS:

Basmati rice 1¾ cups
Ginger 2" piece.
Curd ¾ cup
Mint leaves 1½ cup
Bay leaves 2 nos.
Green cardamoms 4-6 nos.
Cloves 4-6 nos.
Large cardamoms 3-4 nos.
Black peppercorns 8-10 nos.
Water for cooking 3¼ cups
Ghee 3 tbsps.
Salt To taste

METHOD:

1.Clean, wash and soak the rice in water for half an hour.
2.Peel and grind the ginger to a paste and also whisk the curd.
3.Wash & chop the pudina leaves reserving few for the garnish
4.Heat ghee in a thick-bottomed pan and add the bay leaves, green cardamoms,
large cardamoms, cloves and black peppercorns.
5.When they begin to crackle, add the ginger paste, mix well and add beaten
curd an cook for 3 mins.
6.Add water, bring to a boil and then add the salt for taste.
7.Drain the water from the soaked rice and add it to the water & bring to a boil.
8.Now add the chopped pudina leaves, mix lightly, cover & cook on low heat for
about eight minutes or till the rice is completely cooked.
9.Serve hot garnished with mint leaves

Mango lassi

2007-04-20T16:15:00.000-07:00

INGREDIENTS:

Thick curds 1 cup
Milk or water 5 cups
Mango crushed 1 cup
Sugar To taste
Crushed ice Asrequired

METHOD:

1. Beat the curds with the milk or water until very smooth and the surface turns bubbly.

2.Mix in the rest of the ingredients and beat again.

3.Serve chilled with crushed ice

Pumpkin Halwa

2007-04-20T16:10:00.000-07:00

INGREDIENTS:

1 cup white pumpkin
2½ cup milk
¾ cup sugar cup
cardamom seeds
cashew nuts
½ cup ghee
rose water

METHOD:

1.Drain off the excess moisture by squeezing using a cloth.

2.Put milk, sugar & rose water to the pumpkin and cook, until the mixture becomes thick. Stir constantly.

3.Then put the ghee and cook, until it get separated.

4.Put cardamoms & cashew nuts and stir.

5.Drain off any excess ghee from the mixture.

6.Spread the mixture in a greased tray & allow it to cool for 30 minutes.

7.Then cut into squares.

Veg-Puffs

2007-04-12T18:33:00.000-07:00

Ingredients:

2 Pastry Puff sheets
2 medium potatoes
garam masala
aamachur powder
green chilli powder
1 tsp cooking oil
salt

Preparing Method:

1.Cook the potatoes.

2.Peel and cut them in small pieces.

3.In the frying pan put the potato pieces in oil.

4.Add salt, aamachur powder, garam masala and chilli powder for taste.

5.Fry for 5 minutes.

6.Take puffs pastry sheets.

7.Roll them a little with the rolling pin.

8.Cut them in squre pieces (of size approximately 4 X 4 inches)

9.Place the stuffing on one half of the sheet.

10.Fold the other remaining half of sheet on the stuffing.

11.Press the two ends on each other with a small amount of water.

12.Make all such puffs with stuffing.

13.Place in the oven at 350 degrees for 5 10 minutes or till light brown & crispy.

Navarathan pullao

2007-04-12T18:09:00.000-07:00

Ingredients:
------------
1 c Basmathi rice
1 3/4 c Water
1/4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1/2 t Cumin seed

For Mixing with rice before serving:

A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed
with 1 t water.

B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops
red food coloring mixed in 2 t water.

Ingredients:
------------
1 Thinly sliced onion
2 1/4 c Ghee
1 oz Almonds
1 oz Cashew nuts
1 1/2 oz Golden raisins
1 oz Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg

Method:
-------
Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in
2 cups of water for pan cooking. Heat oil and fry the onions. Add
whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat
the rice grains with oil. Add the water which the rice was soaking in.
Pressure cook, building up the pressure to 15 psi and let drop, OR cook
in a pan bringing to full boil then down to a simmer followed by 20
minutes of cooking until the rice is done.

Divide rice into three parts. Thoroughly mix A with one part and B with
another. Leave the last part plain. Keep rice separate and warm in the
oven.

(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop egg and
sprinkle with salt. Keep warm until required.

To serve, place onions, nuts, chopped egg and all of (C) in a dish and
spread the three batches of rice in clumps above it aesthetically.

Kaala Jamun

2007-04-12T18:00:00.000-07:00

Ingredients:

2 cups carnation milk powder
2 cups all-purpose flour
1/2 pint more or less whipping cream
2 tsp ghee or butter
2 cups sugar
1 cup water
Ghee(butter) for frying

Preparing Method:

# Boil water along with sugar and prepare syrup. When done, keep aside.
# Mix milk powder, bisquick or all-purpose flour, ghee. Make a soft dough by adding whipping cream.
# Make round balls and fry them in ghee until dark brown in color. For the flavor, we can keep chironji & saffron in the middle of the ball and then fry.
# Transfer the fried balls to the sugar syrup and refrigerate.
# Garnish with coconut powder if desired

Palak Kababs

2007-04-10T11:27:00.000-07:00

INGREDIENTS:

1 bunch spinach
1/2 cup channa dal
1 onion
1 tsp gram flour
3 garlic cloves
4 green chillies
1/2 tsp cumin seeds
1 tsp ginger
salt according to taste
oil for frying.

PREPARING METHOD:

1.Wash and soak the chana dal in enough water for 2-3 hours.

2.clean and wash spinach in plenty of salt water.finely chop the spinach,stainthe chana dal and griend it alog with spinach in a mixer to a thick paste.add all the remaining ingredients.

3.shape the mixture into long rolls and steam them in a pressure cooker for 5 min or till done.when cooled,remove from the cooker.

4.serve hot with mint chutney.

Ghee Rice

2007-04-10T10:03:00.000-07:00

INGREDIENTS:

Raw rice
Peas
Potato
Beans
Carrots
Cumin Seeds(jeera)
Ghee 4 tbsps
Salt to taste
Coriader leaves.

PREPARING METHOD:

*Cut all vegetables into small pieces.

*Soak raw rice in water for 1/2 hour.

*Now place ghee(about 2 tbsps) on a tava and raost the soacked rice.Then add the cut vegetables.

*Add enough salt and water and keep in microwave for around 20 mins.

*Roast jeera in lots of ghee and pour over rice, mix and serve hot with chopped coriander leaves.

mullagi pachadi

2007-04-10T09:59:00.000-07:00

INGREDIENTS:

Fresh Grated Coconuts - 1/2 Cup
Small lemon sized- Tamarind
Jaggery - little
Salt to taste
Moolangi(raddish/mooli)- 1 cup (cut into small cubes)
Green chillies - 4
Oil - 2 tsp
Mustard seeds- 1 tsp

PREPARING METHOD:

1.Take oil in a pan, add mustard seeds.

2.When it splutters add radish pieces and fry a bit.

3.When radish becomes tender add green chillies and fry till radish is properly cooked. Let this cool.

4.In a blender, put coconut, salt, tamarind paste/powder, jaggery and the above fried thing. Make it a smooth paste.

5.It goes very well with rice items especially

2007-04-01T17:46:00.000-07:00

Saggubiyam (or sabudhan) Upma

2007-02-28T15:29:00.000-08:00

INGREDIENTS

Saggubiyam(sabudhan) : 2cups
greenchilles : 4
potatoes : 1/2 cup diced
ground nut pwd(roasted): 3-4 tsp
curry leaves
musterd
jeera
oil
salt

PREPARATION METHOD:

1.soak sabudhan over night(or 7-8 hours) with minimum water.

2.Grind green chilles & salt,keep it aside.

3.Pour oil in a pan ,put mustard,jeera & curry leaves,after mustards pop out, put potatoes
fry untill they are little bit roasted.

4.Now add soaked sabudhan to pan and mix,let it cook for a while with occutional stirring.

5.At this stage add greenchille paste & roasted ground nut powder & mix it well.adjust the salt & chilles as per ur taste.

6.serve hot with any powder or pickle.it also tastes good with out any pwd or pickle.

Beerakaya with methi

2007-02-21T12:08:00.000-08:00

Ingredients:

2 ridge gourds (peel the ridges, wash and chop to bite sized pieces)
1 bunch fresh fenugreek (Wash and chop or pluck the leaves)
1 onion - finely chopped
6 green chillies and one tsp of grated coconut - finely ground in a spice grinder
Turmeric and salt to taste
Ingredients for popu or tadka (1 tsp each - oil, curry leaves, cumin and mustard seeds).

Preparation method:

1.Heat oil in a wide skillet. Add and toast popu ingredients in the order listed. When mustard seeds start to jump around, add the onion.

2.Saute until the onion pieces soften. Add ridge gourd pieces. Mix. Cover and cook on medium heat for about 10 minutes.

3.Ridge gourd pieces usually are tender and they cook fast. Methi leaves won’t take more than two or three minutes to cook.

4.At the end of 10 minutes, add methi leaves, green chilli-coconut paste, turmeric and salt. Mix and cook for another 5 minutes, stirring in-between.

5.Serve hot with rice or with chapati.

Ponganam(karam Dosa)

2007-01-23T10:24:00.000-08:00

Ingredients:

Dosa batter : 5 cups
Onions : 2 cups(cut into pieces)
Green chillis :4-5
curryleaves : 1 stem
corianderleaves
channa dal : 1 tsp
jeera : 1 tsp
turmuric pwd : pinch
Baking soda : pinch
salt
oil

Method:

1.Blend onions,chillis in blender for just a min not to form paste.
2.Add this mix,jeera,channa dal,curry leaves,coriander leaves,turmuric pwd,baking soda,and salt to
Dosa batter mix well.
3.The batter should be thick consistency.(not too watery)
4.Now heat griddle,spread dosa batter in round shape,put oil arround dosa
5.flip after 2-3 min.roast bothsides to golden colour.
6.serve hot with coconut chutney.

Cauliflower Upma

2007-01-23T10:03:00.000-08:00

hai everybody,thanks for visiting my site.
here is a new recipe i have prepared last night.

Ingredients:

Cauliflower : small one
Onions : one
Greenchillis : 2
roasted chana dal : 1 tsp
Ground nuts : 1 tsp
musterd : 1 spoon
jeera : 1 spoon
curry leaves : 5
salt
oil

Method:

1.cut cauliflower in to small pieces with out stems,and boil in salt water for 3-5 min.
2.keep aside these pieces to cool.
3.mean while cut onions & chillis in to small pieces.
4.Now crush cauliflower pieces to form rava.
5.put 2-3 tsp of oil in pan,do seasoning by putting mustard.jeer,curry leaves.
then add roasted dal & ground nuts.
6.now add onions & chillis ,fry untill they turn little brown.
7.At this time add crushed cauliflower rava,mix well,fry untill it becomes some wat brown.
8.now add salt & chillipwd(if u want more spicy)
9.so,cauliflower Upma is ready,serve hot with some chutney or podi.

Tomato Fried Rice

2007-01-16T15:34:00.001-08:00

Ingredients:

500 gms rice
200 gms tomatoes
50 gms oil
1/2 tsp pepper powder
2 tsp soya sauce
Salt to taste
1 tsp Ajinomoto
Sufficient water

Method:

1. Boil the water and add rice to it. When the rice gets tender and cooked, drain all the water and keep it aside.
2. Heat oil in a pan and fry the tomatoes for a while.
3. Now add the cooked rice to the tomatoes and fry the rice well.
4. Before removing from the heat, add pepper powder, soya sauce, salt to taste, Ajinomoto and mix well.
5. Remove from heat and serve hot.

Aloo ki Tikki

2007-01-13T11:38:00.001-08:00

Ingredients (Serves 4)

3-4 large sized Potato 3 Green chilli (chopped)

Fresh coriander leaves (chopped)a few sprigs Rock salt

(sendha namak)to taste Asafoetida a pinch 1/2 tsp

Red chilli Desi ghee to fry Method 1) Wash, boil potatoes,

peel and mash while still warm. 2) Add green chillies,

coriander leaves, rock salt, asafoetida and red chilli powder

to the mashed potatoes and mix well.

3)Divide into ten to twelve portions.

Shape them into round tikkis.

4) Heat a tawa and shallow fry the tikkis on both sides

with ghee till golden.

5)Drain onto an absorbent paper.

6)Serve with green chutney or lemon pickle.

Carrot Pickle

2007-01-13T11:05:00.000-08:00

Ingredients:

3 medium carrots peeled
1 medium cauliflower stalks removed
1/2 cup salt
1/4 cup red chilli powder
1 tbsp.turmeric
1 cup vinegar
1 cup jaggery grated

Method

Cut carrots lengthwise into four, or six,if very thick.
Cut lengths into 1 1/2 inch stubs. Keep aside.Separate cauliflower florets.
Break to halves if very big.They should match size of carrot pieces. Add chilli, salt,turmeric.
Toss well.Transfer to a clean dry bowl, Keep in sun for 4 days.Heat vinegar till warm. Add jaggery, stir.Heat further till vinegar is very hot, and jaggery has melted.Cool to room temperature.
Add to sunned vegetables.Transfer to a clean dry pickle jar, close lid tightly.
Marinate in a warm dark place for 5-6 days. Turn well with a spoon;
Serve with chappathis, rice or just about anything

Fried Bhindi Masala

2007-01-11T11:02:00.001-08:00

Ingredients:

500 gms. Fresh long okra
1 onion sliced thinly
2 green chillies, slit lengthwise
1? piece ginger, grated
1 stalk curry leaves
1/2 tsp. cornflour
1/2 tsp. amchoor (dried mango powder)
1/2 tsp. red chilli powder
1/2 tsp. coriander seed (dhania) powder
1/4 tsp. turmeric powder
1/4 tsp. cumin & mustard seeds mixed
2-3 pinches asafoetida
salt to taste
oil to deepfry and saute

Method:

1. Snip off stems of okra.
2. Cut into half lengthwise.
3. Sprinkle a little salt and cornflour over them.
4. Toss, keep aside.
5. Heat oil, deepfry okra, till crisp and done.
6. Drain on absorbent paper to soak extra oil.

Just before serving:

1. Heat a little oil, add cumin/mustard seeds.
2. Allow to splutter, add asafetida, curry leaves, ginger.
3. Add onions, stirfry and cook till crisp and brown.
4. Add green chillies, fried bhindi, take off fire.
5. Add all other masala powders, salt, toss very well.
6. Serve hot and crisp with puries, rice or with warmed garlic bread.

Drumstich-Aloo curry

2007-01-11T11:00:00.000-08:00

Ingredients:

6 drumsticks, peeled cut in fingers
3 potatoes, cut in chunks
1 onion finely chopped
1 tomato finely chopped
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1 tsp. Maharasthrian black masala (kaala masala)
salt to taste
1 tsp. wheat flour
1/2 tsp.mustard seeds
3-4 pinches asafoetida
3 tbsp. oil

Grind Together:
1 small onion
5 garlic flakes
2" piece ginger
2 red chillies
1/2 tsp. cumin seeds
1 tsp. sesame seeds
5-6 cashews
2 long tamarind strips
1 stalk mint leaves, plucked
1 tbsp. curds

Method:

1.Heat 1 tbsp. oil, fry ground paste till oil separates
2.Keep aside.
3.Meanwhile, heat remaining oil in another large pan.
4.Add mustard seeds, curry leaves, asafoetida, allow to splutter.
5.Add potato and drumsticks, stir, sprinkle a little water, cover to cook.
6.Sprinkle water frequently, stirring each time, to cook evenly.
7.When potatoes are soft to pressure
8.Add all dry masala powders, salt, tomato, onion.
9.Stirfry till onions turn soft.
10.Add ground paste, half cup water, stir and cook further 2-3 minutes.
11.Sprinkle wheat flour, stir immediately to blend
12.Take off fire after a minute.
13.Pour into serving dish, garnish with chopped coriander.
14.Serve hot with rotis, phulkas, jowar or millet chappatis

Curry Powder

2007-01-11T10:58:00.001-08:00

Goes perfect when added a spoon full of this powder to any kind of vegetable fry or dal at the end and also works as a nice stuffing in gutti vankaya curry

Ingredients:

2 glasses Dhaniyalu
1 glass Sanagapappu
1 glass Minapappu
1 spoon Jeelakarra
1/2 spoon Menthulu
2 Yelakalu
6 Lavangalu
1 Daalchini chakka
6-8Red chillies

Method:

just fry a little all these ingredients in a pan without oil and then grind in into a fine powder....and keep it stored in an air tight container so that the flavour does'nt go off....when ever birakaya ,bendakaya,vankaya,aritikaya curries r made ...by adding a spoon full of this powder at the end of the curry adds great taste to it...

Curry Leaves Powder(karevepaku podi)

2007-01-11T10:56:00.000-08:00

Ingredients:

Curry leaves-2 big bunches
Red chillies-20 big ones
Dhaniya-1/2 cup
Jeera-1tbsp
Chanadal-1/2 cup
Garlic-1 whole
tamarind-lemon sized ball
oil -1 tbsp
salt-According to taste

Method:

Pluck off the curry leaves from the stalks .Wash and dry them for a day.

On a medium flame heat the oil in a frypan and add the curry leaves till they turn crispy.Add chanadal and fry it and keep it aside .Now fry the dhaniya,jeera,and garlic and keep it aside.Lastly fry the red chillies.Let all the ingredients cool well.

In a mixie/blender powder all the fried and cooled ingredients along with tamarind and salt.

Store in an air tight container.

This powder tastes superb with plain hot rice,Dosas,Idlis..etc. Don't forget to take it along with a spoon of ghee,which enhances it flavour.

Bhel Puri

2007-01-11T10:54:00.001-08:00

Ingredients:

100g rice flakes
50g onions, chopped
1 bunch mint leaves
3 green chilies
1/2 tsp chat masala
50g tamarind
50g jaggery
50g sev
1 bunch coriander leaves
Salt to taste

Method:

# Boil the tamarind and jaggery in 1 cup of water for few minutes, remove the pulp and keep the water aside.
# Mix the mint leaves and green chilies and grind to a smooth paste.
# Take the rice flakes in a bowl, add mint leaves paste, tamarind water, chopped onions and green chilies, chat masala, salt, sev and mix well.
# Place this mixture on a plate, garnish with coriander leaves and serve

Pani Poori

2007-01-11T10:53:00.001-08:00

Pani Puri recipe - Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.

If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt.

Ingredients:

250g Pani Puri or gol gappa
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney

Method:

Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.

Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat.

Fried Onion Rings

2007-01-11T10:51:00.000-08:00

Ingredients:

3 large onions
1/2 cup plain flour
1 tbsp. rice flour
1/4 cup cornflour
1/4 cup gram flour
1 green chilli
1 tsp. ginger
1 flake garlic
salt to taste
oil for deep frying

Method:

1.Peel and slice onions into rounds of 1/3" thickness.
2.Place in a shallow tray, sprinkle with salt, keep aside for 15 minutes.
3.Separate rings with 2-3 rings intact.
4.Put in a bowl of ice water, keep refrigerated for 20 minutes.
5.Grind chilli,, garlic and ginger to a fine paste.
6.Make a batter of all flours, paste, and salt.
7.The batter should coat the back of a spoon evenly thin.
8.Place batter in fridge for 10 minutes.
9.Meanwhile, drain, pat rings dry on a thick kitchen towel.
10.Heat oil in a deep frying pan.
11.Add 1 tbsp to batter. Mix well.
12.When oil gets smoky, reduce heat.
13.Dip rings in batter and let into hot oil.
14.Fry till light golden in colour.
15.Drain and allow excess oil to soak on a kitchen paper.
16.Serve hot with ketchup and cold drinks

Instant Dosa

2007-01-11T10:50:00.001-08:00

Ingredients:

2 cups plain flour (maida)
1 cup gram flour (besan)
1/2 tsp. soda bicarb
2 tbsp. curds
salt to taste
oil to shallow fry

Method:

1. 2 cups plain flour (maida)
2. 1 cup gram flour (besan)
3. 1/2 tsp. soda bicarb
4. 2 tbsp. curds
5. salt to taste
6. oil to shallow fry.

Corn Pulav

2007-01-11T10:48:00.000-08:00

For the rice ::

1 tea cup--------------uncooked rice
1 tea cup--------------cooked corn
2 sticks----------------cinnamon
2----------------------cloves
1----------------------capsicum, chopped
1----------------------boiled carrot, chopped
2 tablespn-------------ghee or butter
salt

Boil rice, it must be fluffy, drain it and cool.

Heat ghee or butter in a big frying pan & fry the cinnamon & cloves for half minute.

Add rice, corn, capsicum, carrot & salt & cook for 1 min.

For curry::

1 tea cup-----------------fresh curd
2 table spn----------------fresh cream
1/2 teaspn-----------------sugar
2 tablespn------------------ghee or butter
salt.

Heat the ghee or butter & fry the PASTE for 3-4 mins (or until u get a good aroma).

Add the curd, cream,sugar & salt &1/2 teacup of water & cook for a few seconds.

For the PASTE ::

1 ------------------chopped onion
2tblespn------------grated coconut
5 cloves-------------garlic
2 teaspn-------------coriander seeds
1 teaspn-------------cumin seeds
2 sticks------------- cinnamon
2--------------------cardamons
25mm----------------ginger
2 teaspn-------------poppy seeds
6---------------------red chillies

Grind all the above ingedients into a fine paste.

The final procedure ::

On a large sheet of alluminium foil, spread alternative layers of rice & the curry.

So there r 3 layers of rice with 2 layers of curry in between.

Bake it at 450 F (or 230 C) for 20 mins.

Corn pluv is now ready.

Serve it hot with panner kofta curry or any other side dish or raita.

Bisibele Bath

2007-01-11T10:46:00.000-08:00

Ingredients:

1glass Rice
½ glass Tuar dal
½ cup Tamarind paste
¼ cup Carrot
4 Beans
1 Potatoes 1
1 Drum sticks

SAMBAR POWDER

1cup Dhania
½ cup Chana dal
¼ cup Udat dal
4 Mirchi(dried)
1 tbsp Coconut(dried)
1 tsp Menthi
1 tsp Dalchini
2 tsp Cloves
2 tsp Elaichi

Fry all these ingridients and make the sambar powder to mix in the cooked rice.

Method:

Cook rice and dal with five glasses of water,salt,turmeric and vegetables.

Add tamarind paste and cook for some more time, then

add sambar powder.After adding sambar powder.

Heat oil in a pan, add mustard seeds and asofitida(L.G. hing)with curry leaves and add it to the rice.

Serve Hot With papad or chips.

Methi Pulav

2007-01-11T10:45:00.000-08:00

Ingredients:

* Rice, washed and soaked for 1/2 an hour - 1 cup
* Cup Water - 1 1/2
* Methi Leaves, washed and cut - 1 bunch
* Onion, cut - 1 small
* Tomato, diced - 1 small
* Coriander Leaves, cut - 2-3 branch
* Green Chillies - 2-3
* Cinnamon - 1/2 stick
* Clove - 1 1/2
* Powdered Ginger and Garlic - 1 tablespoon

Method:

This can be done either in a cooker or a thick bottom vessel. Take oil in a vessel. Put mustard, ginger, garlic, green chillies, onion. Saute until onions become golden in color. Add tomato and coriander and saute. Mix in methi, rice, cinnamon and clove powder and salt (according to taste). Mix well. Pour water and cook covered until rice is done.

Jeera Rice

2007-01-11T10:44:00.000-08:00

Ingredients:

2 cups Basmati rice
3 tablespoons Ghee / Oil
1 ½ teaspoons Cumin seeds
2 Bay leaves
1 ½ teaspoons Salt
4 cups Hot water

Method:

1. Wash the rice in Luke warm water, drain completely and let it sit.
2. Heat the ghee or oil on medium heat, add the bay leaf and cumin seeds sauté for a minute, Add the rice and sauté till the rice starts to clump together.
3. Now add the hot water and the salt. Boil till almost all the water has evaporated.
4. Cover and reduce heat to low and cook for another 10 minutes. The rice should be fluffy.
5. Serve hot with any curry.
6. Adding a dollop of butter on the hot rice will add a lot of flavor to it. It is not necessary but can be done.

Pulagam

2007-01-11T10:43:00.001-08:00

Ingredients:

250g rice
100g green gram (moong dal)
10g pepper corns
1 tsp turmeric
Salt to taste.

Method:

# Wash the rice and green gram well and soak in water for 10 minutes.
# In a rice cooker, add rice, greem gram, turmeric, pepper corns, salt, 1/2 litre water and cook until the rice is done.
# Serve hot with rasam.

Fried Rice

2007-01-11T10:42:00.001-08:00

Ingredients:

1 lb rice, cooked & cooled for few hours
1/2 lb chicken, cooked & cut into small pieces
2 tbsp Soya sauce
1 lb prawns peeled & cooked
1 large onion, finely chopped
8 oz fresh sliced mushrooms
1 tbsp garlic, minced
8 oz bean sprouts, optional
3 eggs scrambled & cooked
1 green onion, finely sliced for garnishing
1 tomato, sliced into long strips
Lemon wedges for garnishing
Sufficient vegetable oil
Salt & pepper to taste

Method:

1. In a wok or large frying pan, fry the onions until golden brown in color.
2. Then add shrimp, mushrooms, chicken pieces, minced garlic, tomatoes and cook until all the added ingredients are tender. Sprinkle Soya sauce and pepper to taste.
3. If desired, add bean sprouts, salt and mix well. Make some space in the middle of the pan and add 1 tbsp of oil.
4. Allow to fry all the chicken, prawn and mushroom pieces well for few minutes.
5. Break up pre-cooked rice and mix with meat mixture well.
6. Stir in scrambled eggs, place on platter and top fried rice with green onions.
7. Garnish the sides of the rice with lemon wedges.

Dhum Biriyani(veg)

2007-01-11T10:41:00.000-08:00

Ingredients:

One small Cauliflower,
2 carrots,
few beans,
Mint leaves (2),
Coriander(2),
200 gms Curds,
Elaichi,
cinnamon,
red chilli,
turmeric,
salt,
Lemon juice (2 big lemons),
Onions (9 onions - finely cut),
Green chillies (15)

METHOD:
1. Deep Fry (Almost brown) 7 onions and set it aside.

2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.

3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.

4. In the mean time, take a big container, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.

5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!

6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).

7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).

8. Now, put a layer of the fried onions leaving another half for another layer on top.

9. Then another layer of rice.

10. The final layer of onions on top.

11. You can now add some biryani colour on top!!

Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off).

Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it.... DUMKA BIRYANI READY TO SERVE!!!! HAVE A GREAT MEAL

Carrot Rice

2007-01-11T10:39:00.000-08:00

Ingredients:

1 Cup Rice
4 Carrots
1 tsp Ginger Garlic paste
2 tsp oil
enough salt
10 Cashew Nut

Method:

Cook rice and keep a side.

Grate the carrot finely.

Take a pan and fry the ginger-garlic paste with oil and keep for few seconds.

Put cashew nuts in the pan and fry for 1 min.

Put the finely grated carrot in the pan and let it fry for 2 mins.

Put the cooked rice into the pan and put enough salt in the pan and fry for 3 to 4 mins.

Now tasty carrot rice is ready!!!

Masala Potato

2007-01-02T09:18:00.001-08:00

Ingredients
15 baby potatoes scraped clean and washed
1 tsp chilli powder
1/2 tsp. each dhania powder and mango powder
3/4 tsp. sugar, sambhar or garam masala
salt to taste
1/4 tsp. turmeric powder
pinch asafoetida
1 tsp ginger and garlic grated
1-1 1/2 tbsp. oil
2 tbsp. curds
1 tsp mustard-cumin seeds

Method:

Do not peel potatoes.
Once scubbed clean under running water, clean with kitchen towel.
Make vertical slits (in a X shape) down the potato carefully.
Mix all the dry ingredients. Press mixture into the slits.
Pressure cook for 1 whistle only.
Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter.
Add ginger-garlic and potatoes, curds, chopped coriander and any left over masala.
Cover and cook for 5 mins. or before the masala becomes too dry.
Serve hot with naan or bread or chappati

Rice Flour Roti

2007-01-02T09:13:00.000-08:00

Ingredients:

Serves 4
2 cups Rice flour
3-4 Green chillies (chopped)
1/2 cup Coconut (scraped)
2 tbsps Fresh coriander leaves (chopped)
1 tsp Cumin seeds
Asafoetida a pinch
1/2 tsp Turmeric powder
1 medium sized Onion (chopped)
Salt to taste
1 tsp Red chilli powder (optional)
Oil as required:

Method:

Mix rice flour, green chillies, coconut, coriander leaves,
cumin seeds, asafoetida, turmeric powder, onion, salt
and red chilli powder (if using) with one tablespoon of oil
and sufficient warm water and knead into a soft dough.
Spread some oil on the palm, take a lemon sized portion
of the dough and pat it to thick rotti (chapatti). Heat a
tawa and place the prepared rotti on it. Make a few light
gashes on it and pour few drops of oil in each gash. Turn
over and cook till both sides are evenly golden brown.
Repeat the same with the remaining dough.

Egg less Chocolate Cake

2007-01-02T09:09:00.000-08:00

Ingredients:

Serves 4
100 gms Dark cooking chocolate
1 cup Butter
1 1/3 cups Refined flour (maida)
2 tsps Baking powder
1 cup + 2 tbsps Sugar (powdered)
1 tsp Vanilla essence
3/4 cup Milk
1/2 cup Walnuts (peeled)

Method
Grate chocolate. Cut the butter into cubes.
Grease a Microwave proof dish. Melt butter
and chocolate in a Microwave proof bowl in
the Microwave oven for one minute on
Microwave HIGH (100%). In another bowl
sieve refined flour and baking powder. Mix
the melted butter and chocolate well. Add
powdered sugar, vanilla essence and mix.
Add the flour mixture and mix. Correct the
consistency by adding milk. Add walnuts and
mix gently. Transfer the mixture into the
greased Microwave proof dish. Bake in the
Microwave at HIGH (100%) for seven minutes.
Allow standing time of five minutes. Cool, slice
and serve.

Bhindi Masala

2006-12-30T10:45:00.001-08:00

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. Serves 4-6 people.

Sweet Corn Soup

2006-12-30T10:41:00.000-08:00

An old-time favourite.

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

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 sauce.

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

2006-12-30T10:40:00.001-08:00

The Thai soup with the intriguing flavour of lemon grass.

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

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

Corn Soup With Vegetables

2006-12-30T10:37:00.000-08:00

A soup with a Chinese touch.

Preparation time: 15 minutes . Cooking time: 30 minutes . Serves 6.

1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese.

To be ground into a paste:

25 mm. (1") piece ginger
4 cloves garlic
4 green chillies.

For serving:

chillies in vinegar and chilli sauce grated cheese
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and
cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Chakilalu

2006-12-30T10:34:00.000-08:00

Ingredients:

3 cup rice flour
1 cup basan
1 stick butter (half cup)liquify
5,6 green chillies finely chopped
2 tsp coriander &cumin seed powder
1/2 tsp turmeric
2 tsp curd
1 tsp suger
salt to taste
Chakali utensil which is common for shev-papdi.

Method:

Mix rice flour & basan with all above interdients.add a
little bit warm water and make a soft dough. (dough should be softer than the chapati dough.)
Grease the chakali utensil make chakali.
Deep fry in oilon midimum flame till golden brown in colour.
Let it soak on paper.
serve with curd or butter.

Aloo Mutter

2006-12-30T10:32:00.001-08:00

Ingredients:

Grind Garlic, Coriander, tomatoes, green Ch1 cup green peas
2 medium size potatoes
2 medium size tomatoes
1 Pod Garlic (about 15-20 Pieces)
1/2 cup Green Coriander leaves
2 Green chilies
1 small onion
Salt to taste
Pinch of Turmeric.

Method:

illies, onion, salt, turmeric.
Heat oil in cooker. Add ground Masala and roast till oil separates
Add potatoes pieces, and green peas and mix properly
Add water and pressure cook. Serve with chappaties

Mysore Bonda

2006-12-30T10:23:00.000-08:00

Ingredients:

1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
Salt to taste.
A pinch of baking soda
Chopped coriander leaves (optional)

Preparation Method:

Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3 hrs.
Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.
Serve hot with green chutney or ketchup.
Make sure the curd is sour enough. These bondas are very crispy and tasty too.

Tomato Curry

2006-12-28T11:07:00.000-08:00

It can be done gravy type /curry.
For gravy just add 1-2 tspful of gramflour,add 3tbsp of water and make liquid,after cooking tomatoes,add this batter and cook further 2-3 minutes.

INGREDIENTS:

Red fresh tomatoes 5
Salt
Greenchillies 6-8
Onions 4
Curryleaves 1twig
Oil 11/2 tbsp
Garlic optional
Red chilli powder
Gramflour 1tsp

Tempering:-Mustards,cumin seeds,red chilli broken,blackgram,bengalgram.,turmeric.

PREPARATION METHOD:

Cut the tomatoes into squares.

Slit the green chillies,remove garlic skins,cut onions thinly legnthwise.

Heat oil in a thick bottomed skillet.

Make tempering with given ingredients,fry untiul done,add onion bits,garlic,slit chilliesand curryleaves.Fry till the onions are transulant.

Add salt,chillipowder and stir,fry for a minute.

Now add cut tomatoes and stir on medium flame.Place a lid and cook for 3 minutes,

remove later,and allow to cook for 2-3 more minutes,until extra water is dried.

Sprinkle coriander leaves and serve with any roti/ goes as well with plain rice also

Stuffed Cauliflower Masala Puri

2006-12-28T11:02:00.001-08:00

INGREDIENTS:

Wheatflour 1 cup(atta)
Allpurpose flour 1cup
Salt to taste
Ghee/oil for deep frying
Cauliflour 2 cups (crockets)
Garammasala 2tsp
Greenchillies 4(chopped)
Garlic &ginger Crushed 2tsp
Fresh coriander Chopped(½ cup)
Ajwain 1 tsp
Sesame seeds 1tsp.

PREPARATION METHOD:

Sieve two flours and little salt.make a fine pliable dough with water.

Cover with damp cloth

Boil the cauliflower crockets in salt water.

Heat 1tsp oil and add chopped green chillies, cauliflower bits,salt,garam masala

And ginger, garlic paste. allow to cook until it leaves fine flavour.

Make walnut size balls, press in the palm and place tsp gobi mixture in the centre.

Roll them as thick puris.

Heat oil and deep fry them like puris.

Serve with yoghurt and green chutney.

Bread Upma

2006-12-28T10:54:00.000-08:00

INGREDIENTS:

1 onion 1
1 potato 1
1 green chili 1-2
1 tomato 1
1/4 spoon of cumin seed ½tsp
1/4 spoon of mustard seed ½tsp
4 slices of bread 5
cashew nuts and raisins
turmeric powder(optional)
garam masala ½tsp
oil 1½tsp
Salt

PREPARATION METHOD:

Cut onion, potato and tomato into small bits.

Chop green chilli into bits.

Cut the bread into 1cm bits.

Heatoil and add mustards,as soon as they splutter,add cumin

add chilli bits,onions and fry till they turn to golden.

Add the chopped potato and fry for a while.

Add the chopped tomato and cook for 2 minutes.
Check the salt,add the garam masala powder and mix..

Add the cashew nuts and raisins.

Add the bread pieces and stir it.

Leave it for 2-3 minutesuntil it done.

Egg Paratha

2006-12-28T10:51:00.001-08:00

INGREDIENTS:

Beaten eggs 2
wheat flour 2 cups
Green chilli, 2
coriander leaves
Garam masala 1tsp
Red chilli powder 1/4tsp
oil 11/2 tbsp
Salt
Oil/butter
Milk

PREPARATION METHOD:

1.Beat the eggs,chop the cilantro leaves,greenchillies.

2.In a wide bowl,combine chilli powder,salt,chopped greenchillies,cilantro,flour,garammasala together.

3.Mix egg,milk and knead to a soft &smooth dough.

4.Make balls as bigger than walnut size.

5.Roll out into a round disc,roll into a swiss roll.

6.Form an overlapping spiral,press and roll again
To full size disc.

7.Heat pan or griddle,cook or roast the paratha on
One side,as soon as it gets brown spots,flip it.

8.Drizzle butter/oil and cook the other side until it is done.

Aloo Paratha

2006-12-28T10:47:00.001-08:00

INGREDIENTS:

Whole Wheat Flour 250grams
Potatoes 5 medium
Butter/ghee 1/2 cup
Cumin
Ginger&garlic Paste tsp.
Coriander Leaves 4tsp.
Salt to taste.

METHOD:

1.Boil potatoes, peel and mash them. Add ginger&galic, cumin, salt and coriander leaves and mix well.

2.In flour, add 2 tsp butter and required water to make pliable dough.

3.Make walnut sized balls.

4.The potato mixture also made into balls,same size as the dough balls.

5.Flatten each dough ball and place the potato ball and draw the ends upwards,to one place and attach(remove the extra dough),rotate to a ball again.

6.Roll carefully with a rolling pin to a thick roti (the inside mix.should not split),and cook on preheated pan,adding butter/ghee
to both sides.

7.Cook it to golden brown and serve with yoghurt or any curry.

Paneer & Cabbage Parathas

2006-12-28T10:42:00.000-08:00

Ingredients:

ALLPURPOSE FLOUR 500 gms
Salt 1 tsp
Oil/ghee 2 tbsp

FOR Filling:
Paneer/cheese 250 gms
Garammasala 1 tsp.
Salt ½ tsp
Cabbage 250 gms
Black pepper pinch

Ghee/oil to roast the parathas

Method:

Make a soft dough by mixing all the three ingredients with water.

Grate the cabbage and paneer together.

Mix it. Add salt, black pepper, garam masala. Mix well.

Divide the dough into equal sized balls.

Stuff the filling.and flatten like a small puri,roll out gently parathas,heat the griddle and roast parathas both sides with oil/ghee o crispy golden.

Dry Fruits Halwa

2006-12-26T16:02:00.000-08:00

INGREDIENTS :

Cashewnuts, Walnuts, Almonds and Pistachios - 100gms. each (coarsely ground)
Milk - 1 glass
Sugar - 300 gms.
Khoya - 400 gms.
Black raisins - 50 gms.
Ghee or oil - 1 cup
Cardamoms - 2 (ground)

METHOD :

1. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep aside.
2. Boil the milk and add the sugar. Stir till the sugar dissolves.
3. Remove from heat and mix well with the khoya. Add the dryfruits , raisins and cardamom pwd. and mix well.
4. Spoon the mixture into a greased plate and smoothen with a flat spoon.
5. Cut into diamond shaped pieces and garnish with almonds and pistachios.

Besan Ladoo

2006-12-26T16:00:00.000-08:00

Ingredients:

Besan - 4 cups (a bit thicker than ordinary)
Sugar - 2 cups (powdered)
Almonds (Badam) - 20-25 nos. (chopped)
Ghee - 1 cup
Cardamom pwd. - 1 tsp.

METHOD :

1. Heat the ghee in a pan.
2. Add besan part by part and mix it well. Keep on low flame. Keep stirring to avoid burning.
3. When the aroma comes, remove from heat and cool.
4. Add the powdered sugar to it and mix well.
5. Add the almonds and shape the mixture into balls.

Brinjal Curry

2006-12-26T15:54:00.000-08:00

Ingredients

Medium size brinjals-8(not round ones)
Ginger -2inches
coriander-equal to ginger
tamarind juice( thick) -1 t.sp.
turmuric powder-1/2 t.sp.
chana dal--1 t.sp
Urud dal-1 t.sp
mustard seeds-1/2 t.sp
cumin seeds-1/2 t.sp
oil-4 t.sp.s
green chiilies 5
red chillies -3(cut into pieces)
salt to taste

Method:

1.First make a paste of green chillies, ginger, coriander leaves nicely.
2.Cut the brinjals into 2 inch pieces.
3.Heat oil in a thick bottom pan. Put chana dal, urud dal, cumin seeds,
mustard seeds. Allow to splutter. Add red chillies and fry nicely.
4.Put the brinjal pieces, salt and turmuric.
5.Fry them for a while and cover the pan, with a plate. Put some water
in the plate.
6.After the brinjals are half cooked, put the tamarind juice,
ginger-coriander paste in the brinjal pieces and mix well.
7.Close the pan again, but stir it frequently.
8.After 5 or 6 minutes, the curry is ready.
9.Sprinkle the coriander leaves and serve.
10.Tastes good with white rice and ghee.

Jelebi

2006-12-26T15:50:00.001-08:00

Ingredients:

Refined flour 300 gms.
Green cardamom powder ½ tsp.
Curd (yogurt) optional
Sugar 500 gms.
Color (optional) a few drops
Soda bi-carb 1 tsp.

Ghee for deep frying

Method:

1. Mix flour, soda and Yogurt. Add some water and make a batter.

2. Leave it overnight to ferment.

3. Mix it, add a little water if required and make it into a pouring
consistency.

4. Prepare sugar syrup with equal quantity of sugar and water. Add greencardamom powder and cook it for 20-25 minutes.

5. Heat Ghee in a Kadhai. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes.

6. Cook it from both sides. Remove and keep it in sugar syrup for at least 5minutes before serving.

Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the center.

Tomato Soup

2006-12-26T15:43:00.000-08:00

Ingredients

Tomatoes 600 gms.
Chopped ginger 1 tbsp.
Chopped garlic 1 tbsp.
Whole garam masala 1 tbsp.
Bay leaf 2 no.
Chopped green coriander 1 tbsp.
Cumin seeds 1 tsp.
Sugar (optional) 1 tbsp.
Oil 1 tbsp.
Green chili 2 no.
Salt As per taste

1. Wash and cut tomatoes into quarters

2. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam masala. Add 5 cups of water and bayleaf. Bring to a boil.

3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.

4. Strain the mixture with a soup strainer.

5. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.

6. Bring it to a boil, add sugar if it is very sour.

7.Serve hot, garnished with chopped green coriander leaves.

Dhal Makhani

2006-12-26T15:39:00.000-08:00

Ingredients

1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped

For seasoning:

1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method

Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.

In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.

Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

Pepper Rasam

2006-12-26T15:36:00.001-08:00

Ingredients

1 small tomato, chopped into small cubes
1 1/2 tsp peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing(asoefetida)
Salt to taste
2 tsp ghee(clarified butter)
6 cups of water

Method

Powder the peppercorns in a peppermill or coffee
grinder to get a very coarse powder.
Mix together the water, tomato, pepper,salt
sugar(jaggery) and tamarind juice.
Bring it to a boil on a low flame.
Season with mustard, hing, curry leaves and cumin
in ghee.
Garnish with chopped coriander.
Serve hot with plain rice.

Garam Masala Powder

2006-12-26T15:32:00.000-08:00

ngredients

4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)

Method

Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
container.
You can make a larger quantity of this by
using the above ingredients in the same ratio.

Pulihora Mix

2006-12-26T14:50:00.000-08:00

Ingredients

1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of hing(asoefetida)
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds

Method

Roast the coconut and set aside.
Roast the coriander, cumin, 6 red chillies,
1 sprig curry leaves, pepper, asoefetida,
1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp
channa dal,1 tsp urad dal and 2 tsp peanuts
one by one till they turn aromatic.
Powder to a fine powder using a coffee grinder
and set aside.
Mix in the coconut gratings and powder once again.
Set aside.

Heat some oil and add the remaining musatard seeds,
red chillies, urad dal, channa dal, peanuts,
sesame seeds and curry leaves.
When the seeds start crackling, add the tamarind
juice and salt/jaggery. Mix well.
Add salt to taste.
The liquid will start boiling.

Now add the powdered masala and simmer till
you get a sticky masala.
Heat through and cool.
This will keep well for a month in a airtight
container if refrigerated.

Mix this with plain cooked rice to get puliyogare
or tamarind rice.

Vegetable pulao

2006-12-26T14:45:00.000-08:00

Ingredients

3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method

Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder
and fry for 30-45 seconds.

Now add all the vegetables,including the cauliflower and
sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,
but do not add excess water as it will ruin the pulao.

When the vegetables are done, transfer the vegeables to a
big mixing dish, add all the boiled rice, salt to taste
and the blended masala.
Mix thoroughly and then heat it either in a microwave or on
low heat on the cooking range.It is heated again to let
the salt spread across the dish.
Serve with Raita.

Bhendi Curry

2006-12-26T14:41:00.001-08:00

Ingredients

1 lb bhendi (okra), cut into thin rounds.
3 cups of buttermilk(or diluted yoghurt)
1 tsp mustard seeds
A small piece of ginger, crushed finely(optional)
3-4 green chillies chopped finely
1 sprig curry leaves
A pinch of hing
Salt to taste

Method

Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.
Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.
Fry till the mustard starts crackling.
Add the fried bhendi and stir for 2 minutes.
Take it from the fire.
Add the buttermilk and salt to taste(remember that the okra is already salted).Mix well.
Add some water if the gojju is too thick.
Eat with plain rice and dal.

Radish Chutney

2006-12-26T14:39:00.001-08:00

Ingredients

1 1/2 cups of grated white radish
5-6 tbsp scraped fresh coconut
3 green chillies
1 tsp dalia (Hurugadle)
5-6 garlic flakes, crushed
3-4 peppercorns
1 small piece ginger
1 tsp tamarind juice
Salt to taste
1 tbsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves

Method

Blend together the coconut, tamarind, peppercorns,
dalia, green chillies and the ginger.
When it's almost smooth in texture, add the garlic,
salt to taste and the grated radish.
Run the blender for about 3-4 secs.
The radish and garlic should be about a qarter
mashed up.
Remove from the blender and season with
mustard seeds and curry leaves.

Coriander Chutney

2006-12-26T14:37:00.000-08:00

Ingredients

1 bunch coriander leaves
2-3 tbsp coconut
2 green chillies
2-3 dry red chillies, roasted
A small piece ginger
2-3 garlic flakes
1 small onion
Juice of 1/2 a lemon
Salt to taste

Method

Blend all the above to a smooth paste
adding a little water.
Can be refrigerated for about 1-2 days.

Coconut Chutney

2006-12-26T14:36:00.001-08:00

Ingredients

2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

Method

Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice.

Mint Chutney

2006-12-26T14:34:00.000-08:00

Ingredients

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method

Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water

Tomato chutney

2006-12-26T14:32:00.000-08:00

Ingredients

2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Method

Heat 1/2 the amount of oil and add the methi.
Fry for a minute and then add the tomatoes.
Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind and the coconut.
Set aside.
Heat the rest of the oil and add the chopped garlic and onion.
Fry till the onion turns translucent and the garlic browns.
Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.
Add the blended paste, salt and hing and heat through.
Goes very well with plain rice or chapati.

Dhum Alu

2006-12-26T14:30:00.001-08:00

Ingredients:

potatoes
coriander seeds
cumin seeds
cloves
peppercorns
cardamom pods
oil
water
clili powder
kelonji (onion seeds)
coriander leaves
green chili
pinch of nutmeg powder
pinch of mace powder
cinnamon

Method:

Boil and fry potatoes till golden brown. Grind coriander seeds and cumin seeds and set aside. Then grind cloves, peppercorns and cardamom seeds and set aside. Fry everything in oil and then add water and potatoes till tender, then add the other things.Serve hot with Chapaties or rice.

Badhusha

2006-12-26T14:26:00.000-08:00

Ingredients

2 cups allpurpose flour
sour cream
2 cups sugar
1 cup water

Preparation

Make one thread consistency syrup with sugar and water.
Make a dough with allpurpose flour and sour cream. Roll it into balls and flatten slightly. Score a circle on the patty
with a knife or small cap.
Deep fry in crisco or oil on low fire till a med brown.
Dip in syrup by pushing it deep down, remove and set aside. Can place a walnut or pecan in the center
immediately after dipping.

Ras Malai

2006-12-26T14:22:00.000-08:00

Ingredients

Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)

Preparation

Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a
flat dish covered with aluminum foil. The cheese should have hard- ened and turned a pale brown.
Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a
microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half
of the origi- nal volume.
Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that
you may want) to the Half and Half. Heat for a few minutes.
After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for
a few hours in the fridge.

Curd Vada

2006-12-26T14:19:00.000-08:00

Ingredients:

1/2 c Urad dal
1/2 Moong dal
1 c Yogurt
Spice to taste (cumin and paprika)
Oil for frying
1/4 c Milk

Method:

Clean dal, wash and soak in water for 4 hours. Blend in blender at
medium speed using the minimum amount of water required to keep paste
moving freely. Add salt and start heating oil.

Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry
until golden brown. Drop in water. Let it soak till ready to serve.

Beat yogurt with milk. Add spice according to taste. Squeeze out water
from the vada and add yogurt. Serve.

Sambar Powder

2006-12-26T14:16:00.001-08:00

Ingredients:

Whole red peppers - 1/4 kg
Coriander seeds - 1/4 kg
Toor Dal - 200 g
Gram dal - 200 g
whole black peppers - 25 g
asafoetida - a pinch

Dry the above ingredients and grind into a nice powder.

Rasam Powder

2006-12-26T14:13:00.000-08:00

Ingredients:

Whole black peppers - 1cup
Toor Dal - 1/2cup
Cumin seeds - 1/2 cup
coriander seeds - 1/2cup

Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.

7 Cup Sweet

2006-12-26T14:08:00.000-08:00

Ingredients

Milk - 1 cup
gram flour - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup
Ghee - 1 cup

Mix well and heat in a fry pan until it becomes soft.
Then,apply some ghee to plate and pour in to plate.
Cut in to pieces.let it dry for some time .

ABC Halwa

2006-12-26T14:05:00.000-08:00

Ingredients:

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method

Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa
becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

Vaangi Baath

2006-12-26T14:02:00.000-08:00

Ingredients

Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Method

1.Cut the brinjal & onions to not very fine pieces. If u cut the brinjals
too fine, they will get mashed up and will lose their taste.
2.Saute the onions till they get transparent. Then, add the brinjals also.
3.Add the spice powders and saute the curry for 4-5 minutes.
4.Cook the rice in the quantity of water mentioned above. Do not
overcook.
5.Allow it to cool and then mix it with the curry just prepared above
taking care to see that u do not mash them up.
6.Garnish with finely chopped coriander leaves.
7.Serve hot.

Mysore Pak

2006-12-26T13:59:00.001-08:00

Ingredients

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Procedure

1.Dissolve the sugar in the water and heat it.
2.Keep stirring till you get a thread consistency.
3.You can check for this by feeling the syrup between your fore-finger
and thumb. (If the syrup has reached the required consistency, then
you will able to pull it out like a thread).
4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1table spoon at a time.
5.Reduce the heat and add 2 teaspoons of ghee.
6.Stir, till the flour and ghee has completely blended with the syrup.
7.Repeat procedure 2 till you finish all of the besan.
8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture
changes color and texture. At one point, you will observe that the
mixture is not able to absorb any more ghee. Also, the whole mixture
becomes porous and starts leaving the edges of the vessel.
9.At this point, transfer the mixture into a greased plate and with a
spatula press the mixture down till the excess ghee surfaces. Do not
remove the excess ghee.
10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait
for another 10 minutes. Carefully remove each piece and arrange on
the serving tray

Palak Paneer

2006-12-26T13:56:00.000-08:00

Ingredients:
Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder

Method

1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis.

Mixed Vegetable curry

2006-12-26T13:53:00.000-08:00

Ingredients

1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter

Method

1.Drain the boiled vegetables, keep stock aside.
2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3.Heat butter, add seeds, allow to splutter.
4.Add ginger, garlic and paste.
5.Stir fry for 3-4 minutes.
6.Add vegetables except tomatoes.
7.Add 1/2 cup stock. Cover, simmer for 5 minutes.
8.Add salt, chilli powder,tomatoes and cook till gravy is thick.
9.Serve hot with parathas or chappatis.

Naan

2006-12-26T13:51:00.001-08:00

Ingredients:

3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading.

METHOD

Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add
milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.

Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.

Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over
the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.

Tandoori Roti(without tandoor)

2006-12-26T13:47:00.000-08:00

Ingredients:

2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.

Preparation Method:

Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.

Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.

Poha

2006-12-26T13:28:00.000-08:00

Ingredients:

1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.

Method:

Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.

After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for
2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.

Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.
Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and coconut. Serve hot with
freshly brewed coffee.

Pav Bhaji

2006-12-26T13:24:00.000-08:00

Ingredients:

8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji:

1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

Method:

Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Dal Dosa

2006-12-26T13:21:00.000-08:00

Ingredients

1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry

Method:

Wash rice separately and dals toghether.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Wet grind rice till fine.Mix both batters.
Add the curds, salt, soda and oil.
Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.

Pedhas

2006-12-26T13:17:00.000-08:00

Ingredients:

500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould

Method:

Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour . Mix well .
Take a small fistful of mixture . Form a ball . Press into the cookie mould .
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .

Rasgolla

2006-12-26T13:15:00.000-08:00

Ingredients:

1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method:

Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

Rava ladoo

2006-12-26T13:13:00.000-08:00

Ingredients:

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Beetroot Halwa

2006-12-26T13:11:00.000-08:00

Ingredients:

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method

Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve
hot, decorated with a chopped almond or pista.