Milagu Kuzhambu

MILAGU KUZHAMBU

Milagu Kuzhambu

INGREDIENTS:
coriander seeds - 2 spoons(fry first)
toor dal - 2 spoons
whole black peppers - 2 spoons
whole red peppers - 3-4
asafoetida and curry leaves -little

METHOD:
Fry the above ingredients in a little amount of oil and grind it.
Mix this paste with tamarind juice, add water and heat until the raw smell is gone.
Side dish - This can be mixed with rice and served along with paruppu thogaiyal, or as a side dish to curd rice.

Avial (Mixed Vegetables With Sauce)

AVIAL (MIXED VEGETABLE WITH SAUCE)

Avial (Mixed Vegetables With Sauce)

INGREDIENTS:
Cubed White Squash (pumpkin) -- 1 cup
Chopped French Beans, Cauliflower,
Drumstick*, Bell Pepper, Potato -- 3 cups (mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves -- 4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Dried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida -- a pinch or two
Salt to taste

METHOD:
In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is any water left in the pot, do not discard it).
In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of water until well mixed.
Pour this mixture into the pot containing the vegetables and keep it on medium heat.
Add the green chilies sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot). Remove from heat and keep aside.
In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute.
Then add mustard seeds, black gram and curry leaves.
When the mustard seeds pop, add asafoetida.
Immediately add the vegetables and sauce from the pot. Cook for a minute or two.
Remove from heat.
Goes well with plain white rice, pita, paratha, puri.

*If drumstick is not available, you can add some other vegetable. Eggplant, however, is not advised because it becomes bitter when boiled in water.

Preparation time: 40 minutes
Serves 4

Apple, Banana & Carrot Halwa (ABC Halwa)

APPLE, BANANA & CARROT HALWA (ABC HALWA)

Apple, Banana & Carrot Halwa (ABC Halwa)

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.

Preparation time: 40 minutes
Serves: 4
Required ingredients:
Rice -- 3 cups
Tamarind Extract -- 5 tbsp.
Split Bengal Gram -- 2 tbsp.
Peanuts -- 0.5 cup
Mustard Seeds -- 0.5 tsp.
Dried Red Chile -- 5
Green Chile -- 4
Black Pepper Corns -- 8
Turmeric Powder -- 0.5 tsp.
Oil -- 0.5 cup
Water -- 5 cups
Coriander Leaves -- 1 bunch
Curry Leaves -- 20
Sesame Seeds -- 1 tbsp. (powdered)
Asafoetida -- 0.5 tsp.
Salt to taste

In a large bowl, add water and rice and cook until well done.
Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside.
Meanwhile in a skillet, heat remaining oil on low heat.
To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts.
When the bengal gram turns light brown, add
coriander leaves,remaining curry leaves,
asafoetida, sliced green chiles and tamarind
extract. Stir well. Remove from heat.
Now add salt and sesame seed powder to the skillet and
add it all to the bowl containing rice.
Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yoghurt.

Note: You can adjust the amount of tamarind
extract according to your taste.

Kesar Pista Kulfi

KESAR PISTA KULFI

Kesar Pista Kulfi

INGREDIENTS:
Take two cans of evaporated milk.
One can of condensed milk
One 16 Oz wipped cream
1\4 cup pista
1 pinch safron

METHOD:
1.Take a pot and mix evaporated milk, condensed milk and wipped
cream with the hand grinder (mixer grinder)
2.Now mix pis ta and saforn in it
3.Put into a air sealed container and put in the freezer for 4 hours.

Note: It will taste authentic with falooda.

Vegetable Cutlet

VEGETABLE CUTLET

Vegetable Cutlet

INGREDIENTS:
1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.
To Dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)
Powder
Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)

METHOD:
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

Servings: 12-15 (depends upon the balls you are making)
Side Dish: Ketchup, Chilly chutney

Bread Besan Bajji

BREAD BESAN BAJJI

Bread Besan Bajji

INGREDIENTS:
4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.

METHOD:
1.If you prefer onions you can put 1/2 onion cut into small pieces.
2.Make the paste of channa dal by adding some water and mix salt,
chilli, corriander powder and some corriander leaves for taste.
3.Cut the bread into four pieces and dip them in channa dal paste and
deep fry them in the oil till golden brown.
4.Serve them with some hot sauce or ketchep.

Vangi Baath (Brinjal Rice)

VANGI BAATH (Brinjal Rice)

Vangi Baath (Brinjal Rice)

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.

Tikha Baigan Masala

TIKHA BAIGAN MASALA

Tikha Baigan Masala

INGREDIENTS:
1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic
ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera

METHOD:
1.Take all the ingredients grind it at once in mixer, do not add water.
2.Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
3.Fry the mixture properly. Take of the pan from stove and let it cool.
4.Take the brinjal slit it in 4, fill the mixture in the brinjal.
5.Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal,
cook it.
6.Add little water to the brinjal. Put small piece of jaggery to taste if
required.
7.Let it cook for 15-20 minutes.
Your tikha brinjal masala is ready

Tur Dal Kofta

TUR DAL KOFTA

Tur Dal Kofta

INGREDIENTS:
2 cups tur dal
6-7 green chilles, chopped
3 table spoon cumin seeds
1 pinch asafotida
Salt to taste
3 table spoon finely chopped corriander leaves
3-4tb spoon grated coconut

METHOD:
1.Soak tur dal over night. Then wash it thoroughly.
2.Grind it coarsly.
3.Then add chopped chillies, corrinder leaves, grated coconut, cumin
seeds, asafotida & salt mix it thoroughly.
4.Then make small koftas (balls) with the mixture pressure cook for 15 min.
5.Serve hot with rice dishes.

Pineapple Gojju

PINEAPPALE GOJJU

Pineapple Gojju

INGREDIENTS:
1 canned (small) crushed pineapple
1 table sp sesame seeds
1 table sp urad dhal
1 table sp channa dhal
3 red chillies
2 green chillies
1 tsp chick peas
1/4 tsp asafoetida (hing)
1/2 tsp tamarind paste
a small piece of jagerry OR 1 table sp brown sugar
1/2 cup grated coconut
Salt to taste
1/4 tsp turmeric powder
4-5 table sp's Oil for frying
1 tsp mustard seeds

METHOD:
1.Dry fry sesame seeds, urad dhal, channa dhal, red chillies and
asafoetida till they all turn roast(frying time 5-6 mins)
2.Grind the fried ingredients with green chillies, chick peas, tamarind
paste, jaggery (or brown sugar) and grated coconut to a smooth paste
(add little water while grinding).
3.In the meantime, keep oil in a kadai and let it heat for a minute. Then
put mustard seeds and turmeric powder and allow mustard seeds to
pop.
4.Then put the canned crushed pineapple to it and fry the pineapple for
about 15 mins approximately.
5.Later on, add the ground paste to the fried pineapple and fry further 10
mins.
6.Add salt according to taste
7.Remove kadai from the heat.
8.This goes well as a side dish with chapatis or rice & rasam and can be
eaten hot or cold.

Cabbage Kofta Curry

CABBAGE KOFTA CURRY

Cabbage Kofta Curry

INGREDIENTS:
For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying
For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes

METHOD:
1.Take the shredded Cabbage in a bowl, add flour & make small round
balls with the same.
2.Deep fry the balls in the hot oil & keep aside
3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt
according to taste & little bit of sugar.
4.Let the paste cook till the oil seperates.
5.Can add little water if the paste is too thick.
6.Switch off the flame add the Kofta's & Cover till Serving.
7.Before serving garnish with fresh coriader leaves.

Mysore Pak (South Indian Dish)

MYSORE PAK

Mysore Pak

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

METHOD:
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, 1
table 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.

Cooking time: 45 minutes.
Yield: 40 medium sized pieces.

Palak Paneer

PALAK PANEER

Palak Paneer

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

MIX VEGETABLE CURRY

Mixed Vegetable Curry

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.

Making time: 20 minutes.
Makes: 2 servings

Simple Potato Cake

SIMPLE POTATO CAKE

Simple Potato Cake

INGREDIENTS:
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

METHOD:
1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.
Making time: 40 minutes

Baked Bread Rolls

BAKED BREAD ROLLS

Baked Bread Rolls

INGREDIENTS:
6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

METHOD:
1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.

Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge. Remove toothpicks before baking.
Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

Spicy Roti

SPICY ROTI

Spicy Roti

INGREDIENTS:
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

METHOD:
Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
Break off bits and make small potato sized balls. Roll to 3-4mm thickness.
Roast on griddle (tawa) as for phulka.
Or after brown spots appear place direct on gas flame and puff,with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

Naan

NAAN

Naan

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)

TANDOORI ROTI (without Tandoor)

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

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.
Serve hot with desired vegetables.

Bhel Puri

BHEL

INGREDIENTS:
1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled peeled potato
1/2 tbsp coriander leaves
1/2 cup fine sev
1/4 cup parboiled moong sprouts -- optional
1 tsp roasted peanuts -- optional
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice
10-12 puries (used for bhel or panipuri optional) crushed

METHOD:
Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix well.
Sprinkle a few drops water if too dry.
Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.
Serve immediately.

Making time: 15 minutes (excl chutney making time)
makes: 3 servings
Shelf life: best fresh.

Poha

POHA

Poha

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, chilies 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.

Making time: 15 mins (excluding soaking time)
Serves: 3
Shelflife: best fresh

Vegetable Pie

VEGETABLE PIE

Vegetable Pie

INGREDIENTS:
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water

For Filling:
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

METHOD:
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

For Filling:
Grate tomato, onion, ginger.
Finely chop green chillies.
Chop and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

Pav Bhaji

PAV BHAJI

Pav Bhaji

INGREDIENTS:
For Pavs:
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.

To Garnish:
1 tbsp. coriander chopped
1 onion chopped
small pieces of 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.

Making Time: 30 mins. (excl. pressure cooking time)
Serve: 4 (2 pavs each)

Channa Bhatura

CHANNA BHATURA

Channa Bhatura

INGREDIENTS:
For Channa:
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds

Dry Masalas:
1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste

For Bhatura:
2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry

METHOD:
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
slices of onions and lemon.
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.

Making time: 30 mins (excluding pressure cooking)
Serves: 5

Chutney Spread

CHUTNEY SPREAD

Chutney Spread

INGREDIENTS:
1/2 cup grated coconut
4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste

METHOD:
Grind all ingredients together to form a firm chutney.
Use very little water.

Mixed Dal Dosa

MIXED DAL DOSA

Mixed Dal Dosa

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.

Makes: 8-10 medium sized dosas
Shelflife: 1 day refrigerated.
Texture: Light and thin, foldable but crisp.

Rava Dosa

RAVA DOSA

Rava Dosa

INGREDIENTS:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

METHOD:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.

Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.

Sada (Plain) Dosa

SADA (PLAIN) DOSA

Sada (Plain) Dosa

INGREDIENTS:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

METHOD:
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.

Sweet Boondi

SWEET BOONDI

Sweet Boondi

INGREDIENTS:
1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
Ghee to deep fry
perforated flat spoon about 5" diameter

METHOD:
1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
2.Remove scum and boil liquid till the syrup is sticky between the fingers.
3.Keep aide, but keep warm for use.
4.Make batter with gram flour, which should not be too thin.
5.The batter should evenly coat the back of a spoon when dipped in it.
6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
8.Pour back remaining batter and wipe spoon.
9.Stir the boondis in the ghee gently and fry till crisp but not brown.
10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
11.Spread on a wide plate, add cardamom powder, almonds and mix gently.
12.Cool completely and loosen the boondi with finger till each droplet separates.
13.Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is
very easy.

Making time: 30 minutes.
Makes: 3 cups approx.

Karanji

KARANJI

Karanji

INGREDIENTS:
For cover:
1 cup plain flour (maida)
1 tbsp. ghee
water to knead
For filling:
1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamon powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins

METHOD:
For cover:
1.Roast khoya to a light pink by stirring continuously over low heat.
2.Cool and break in fine crumbs with fingers.
3.Mix flour and ghee well.
4.Add enough water to make soft pliable dough.
5.Keep aside.
For filling :
1.Roast coconut flakes lightly. Cool.
2.Mix all other ingredients.
3.Check for sweetness.

1.Make small (4") rounds, not too thin not too thick.
2.Place 1 tsp. filling in one half of round.
3.Fold over the other half, sealing in the mixture.
4.Seal edges by twisting or pressing together.
5.Make all in t he same way.
6.Dry on clean cloth for 30 minutes.
7.Deep fry in hot ghee on low till light brown on both sides.
8.Drain and cool completely before storing.

Note: You may use a karanji mould for filling them if available.

Making time: 1 hour.
Makes: 13 to 15 pieces.

Mitha Khaja

MITHA KHAJA

Mitha Khaja

INGREDIENTS:
1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
Ghee to deep fry

METHOD:
1.Heat the water and jaggery till all of it dissolves in the water.
2.Strain and cool a bit.
3.Mix the cardamom powder and ghee in the flour.
4.Knead the flour with the jaggery water.
5.The dough should be stiff but pliable.
6.Break into approx. 20 parts.
7.Knead each with palm and roll into 4" rounds.
8.Make many tiny slits with knife or fork on each on both sides.
9.Keep them aside on a clean cloth for an hour or so to dry a bit.
10.Deep fry in hot ghee on low flame till light golden in colour.
11.Drain and cool for a while.
12.The khajas will become crisper and harder as they cool.
13.Store in airtight container after cooling completely.

Making time: 45 minutes
Makes: 20-25 pieces

Shankarpali

SHANKARPALI

Shankarpali

INGREDIENTS:
1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (plain flour)
Ghee to deep fry

METHOD:
1.Warm the water, sugar and ghee together till sugar dissolves.
2.Add maida and knead into a soft pliable dough.
3.Divide dough into 4 parts.
4.Roll into chappatis 1/3" thick.
5.Cut with a cookie cutter or knife into small diamond shapes.
6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.
7.Deep fry in hot ghee over slow flame till light golden brown.
8.Drain well and keep aside till cool.
9.Store in clean, dry containers.

Making time: 45 minutes.
Makes: 2 1/2 cups.

Spicy Khaja

SPICY KHAJA

Spicy Khaja

INGREDIENTS:
2 cups gram flour
1/2 cup plain flour
2 tsp. red chilli powder
1/2 tsp. omam seeds (ajwain)
1/2 tsp. cumin seeds
1 tbsp. coriander very finely chopped
1 tbsp. oil
salt to taste
oil to deep fry

METHOD:
1.Mix both flours together.
2.Make a well in the centre, add all other ingredients, except oil to deep fry.
3.Mix them well in the flour.
4.Add enough water to make a soft pliable dough.
5.Divide dough to make small (4" diameter) thin rounds.
6.Prick on both sides with a fork.
7.Allow to dry on a clean cloth for 25-30 minutes.
8.Deep fry in hot oil till a light browning appears.
9.Do not over fry.
10.Drain and cool completely before storing.

Making time: 30 minutes
Makes: 25-30 pieces

Sweet Kachori

SWEET KACHORI

INGREDIENTS:
For filling:
200 gms. khoya
50 gms milk powder
1/2 tsp.nutmeg-cardomom-cinnamon powder
For cover:
250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee
For syrup:
250 gms. sugar
1 cup water
1 big pinch saffron
Ghee for deep frying

METHOD:
1.Mix ingredients for filling. The mixture should be soft and crumbly.
2.Mix ingredients for cover. Using water knead to a pliable dough.
3.Cover with a wet cloth. Keep aside
4.Boil sugar and water adding a tbsp. of milk to clear the syrup.
5.Boil till the syrup is slightly sticky between the fingers.
6.Strain. Crush and add the saffron. Keep aside.
7.Make 15 to 16 flattish balls of the mixture.
8.Divide dough also into 15 to 16 parts.
9.Roll one part into a puri, place one mixture ball in the centre.
10.Pull up all the sides to seal the mixture and press in centre.
11.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.
12.Repeat for remaining kachoris.
13.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).
14.Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.
15.Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .

Serves:15 helpings .
Time required:2 hr.
Shelf life: 10 days .

Gulab Jamoon

GULAB JAMOON

Gulab Jamoon

INGREDIENTS:
500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

METHOD:
1.Crumble the khoya. Sieve in the flour and soda together.
2.Mix in the cardomom powder and crushed saffron.
3.Mix well to form a soft dough. Use as much milk as required for kneading.
4.Make balls of even size. Makes about 25-30.
5.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6.When they rise up put back on fire and fry till medium brown.
7.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
8.Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9.Microwave lightly or warn over boiling water before serving.

To make the syrup:
1.Take the sugar in a heavy pan and add water to just cover the sugar.
2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
3.The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Serves: 25-30 helpings
Time required: 1 hr.
Shelf life :2-3 days, (1 week refrigerated)

Malai Ladoo

MALAI LADOO

Malai Ladoo

INGREDIENTS:
1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour

METHOD:
1.Mash paneer.
2.Add condensed milk and cook on slow flame, stirring continously.
3.Cook till thick and sides leave.
4.Add essence and remove from flame.
5.Mix well.
6.Pour on plate.
7.Cool. Make ladoos.
8.Sprinkle powdered elaichi and decorate.

Mava Burfi

MAVA BURFI

Mava Burfi

INGREDIENTS:

500 gms khoya

300 gms. powdered sugar

1 tsp. cardamom powder

2 sheets silver foil (edible)

METHOD:

Mash khoya . Mix in tne sugar. Put into a heavy saucepan.

Cook on slow flame, stirring continuously.

Cook till the mixture is a very soft lump.*

Place on a working board and roll with a rolling pin to 1/2 inch thickness.

Cool a little. Spread on the working board silver foil carefully and evenly.

Make incisions with knife to cut in the desired size and shape.

Note: Burfi is usually cut into 1 1/2 inch squares.

VARIATION:

To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3

In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.

Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.

Continue as for mavaburfee.

Serves: 25 helpings

Time required:1/2 hr

Shelf life: 10 days

Pedha

PEDHA

Pedha

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.
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)

Rosogolla

ROSOGOLLA

Rosogolla

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.

Serves: 6 helpings
Time required: 1/2 hour.

Rava (Semolina) Ladoo

RAVA LADOO

Rava (Semolina) Ladoo

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.

Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days

Beetroot Halwa

BEETROOT HALWA

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.

Atte Ka Seera

ATTE KA SEERA

INGREDIENTS:
2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds

METHOD:
Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

Dal Seera

DAL SEERA

Dal Seera

INGREDIENTS:
500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.

METHOD:
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

Chickoo Halwa

CHICKOO HALWA

Chickoo Halwa

INGREDIENTS:
6 Chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

METHOD:
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

Doodhi Halwa

DOODHI HALWA

Doodhi Halwa

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

METHOD:
Peel and grate Dudhi
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.

Carrot Halwa

CARROT HALWA

Carrot Halwa

INGREDIENTS:
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

METHOD:
Peel and grate carrots
Put milk and carrots 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.

Badam Ka Seera (BADAM HALWA)

BADAM KA SEERA (BADAM HALWA)

Badam Ka Seera (BADAM HALWA)

INGREDIENTS:
1 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar

METHOD:
Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
Decorate with chopped nuts and serve hot.

Kalakand (Milk Burfi)

KALAKAND (MILK BURFI)

INGREDIENTS:
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

METHOD:
Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Khajur Burfi or Rolls

KHAJUR BURFI OR ROLLS

INGREDIENTS:
1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

METHOD:
Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

Kaju Barfi

KAJU BARFI

Kaju Barfi

INGREDIENTS:
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

METHOD:
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.