Monday, April 13, 2009

Mango Salsa

Mango Cooler


3 cups Milk
1 tsp Vanilla
1 cup Mango chunks
1 cup Pineapple chunks

Place all ingredients in blender and blend well
Add ice and blend again until smooth and creamy.

Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, iller (e.g. juice or soda), Any secondary ingredient.

Mango Margarita


Ice Cubes
180 ml Tequila
180 ml Sour Mix
60 ml Triple sec
1¼ cups cubed, peeled Mango

Pour liquids into blender, then cut mango and blend for 10-15 seconds.
Top with ice to fill blender and blend for another 30 seconds or until desired consistency.

Tip: All alcoholic beverages are either fermented or distilled. Your fermented beverages are beer and wine. Your distilled beverages are vodka, whiskey, rum, liqueurs, etc.

Mango and Papaya Shake


1 litre Curd
Lemon juice
Grated Ginger
2 cups Pineapple juice
1 Papaya, seeded and sliced
1 Mango, seeded and sliced
Grated Nutmeg and Cardamon

Put the papaya, mango, pineapple juice, and curd in a blender.
Add the ginger, lemon juice, nutmeg and cardamon to taste and blend until smooth.
Pour the shake into tall glasses, add ice cubes and a sprig of mint for garnish.

Tip: Handle glasses by the stem. You don't want to warm the glass after you've chilled it or leave fingerprints.

Mango Madness


½ cup Curd
3-5 Ice cubes
180 ml Buttermilk
1 tbsp Lemon juice
½ tsp ground Ginger
2½ cups diced Mango, frozen
1 tsp Ginger, grated and chopped

Combine the buttermilk and curd in the blender.
Add the mango, lemon juice, fresh ginger and ground ginger.
With the blender running, add the ice cubes one at a time until the desired consistency is reached.

Tip: Eat something before and during alcohol consumption. This slows the absorption of alcohol. Fats and carbohydrates are best for slowing absorption. Sugars intake prevents hang-overs. Cakes and pastries are the party food that has lots of all three.

Mango Frappe


1 cup Milk
2 tbsps Sugar
4 to 6 Ice cubes
1 tbsp Lemon juice
¼ tsp Vanilla extract
1½ cups Mango, chopped

Place chopped mango in freezer for 30 minutes.
Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.
Add ice cubes; process until smooth. Serve immediately.

Yield: 3 cups

Tip: Some think that this is the main problem for hangovers. There is little evidence to support this view. There is however some that suggests not to mix drinks made from the grape and the grain, ie don't drink wine and whisky.

Mango Strawberry Smoothie


½ cup Curd
6 Ice Cubes
1 ripe Mango, chunks
1 cup Strawberries, cut up

Prepare all the fruits in small chunks.
Liquidise all the ingredients together in a blender.
Serve immediately.

Tip: While pouring two or more blended drinks, pour a little at a time into each glass to endure all the glasses have the same proportion of froth and other ingredients.

Mango Punch


2 qts Water
1 cup Sugar
½ cup Grenadine
½ cup Lemon juice
4 cups fresh Mango puree

Puree mango in food processor or blender until smooth; strain to remove any pulp.
Place puree in large pitcher or punch bowl. Stir in water, sugar and lemon juice.
To serve, fill drinking glasses with ice cubes and mango juice, then add 1-2 tsp grenadine to each glass.

Serves: 8-12

Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink.

Mango Lassi


1 cup Curd
1 pinch Salt
1 tbsp Sugar
3 cups cold Water
1 Mango, chopped
Mint leaves to garnish

In a blender, combine curd, mango, sugar, water and salt. Blend until smooth.
Pour into glasses and serve garnished with a sprig of mint.

Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink.

Mango Rice


Curry leaves
4 tbsps raw Peanuts
150 gms Basmati Rice


6 Red Chillies
½ tsp Turmeric Powder
1½ tsps Mustard seeds
½ tsp Asafoetida powder
1½ cups Grated Green Mango
4 tbsps Fresh Coconut, grated

For Tempering

3 tbsps Oil
Curry leaves
1 Red Chilli, halved
1 tsp Mustard seeds
1 tbsp Chana Daal, rinsed

Cook the rice and spread on a platter to cool. Set aside.
For masala: place mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
Add half the grated mango. Blend into a fine paste. Set aside.
For tempering heat the oil in a heavy frying pan.
Add mustard, chana daal, red chilli, and curry leaves.
When the mustard seeds splutter, add the peanuts. Once the dal is golden, add the remaining mango. Sauté for a few minutes over a medium heat, until the mango is cooked.
Now add the masala. Cook until the raw smell disappears. Remove from heat and set aside.
When the rice is cool, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended.
Serve hot with fried.

Serves: 4

Mango Curry


1 tbsp Oil
¾ tsp Salt
1 inch Ginger
6 Red Chillies
1 tbsp Jaggery
2 Onion, sliced
½ Coconut, grated
½ tsp Cumin seeds
6 Pods Garlic flakes
1 tsp Coriander seeds
½ tsp Turmeric powder
250 gms Green Mangoes

Peel green mangoes. Slice each mango into small pieces, removing seed. Wash and keep aside.
Grind together coconut, chillies, garlic, ginger, cumin and coriander.
Heat oil and fry onions till transparent.
Add ground mixture and stir-fry well, till oil begins to leave the masala. Add mango slices and jaggery
Pour one glass water. Add salt and cook on medium flame till mangoes are tender and curry thickens.

Mango Burfi


1 cup Ghee
2 cups Sugar
4 cups Mango Pulp
3 tsp Cardamom powder
15-20 Cashewnuts, Almonds

Mix sugar and water in a bowl and boil until sugar syrup is formed.
In a thick bottomed vessel, put mango pulp and boil.
As pulp starts to boil add sugar syrup and stir well until it gets thickened.
Now add fried cashewnuts and almonds and mix well. Whenthe pulp starts to thicken add cardamom powder.
Stir continously adding ghee little by little. When mixture starts leaving sides of the vessel, remove from fire and pour it onto a greased plate.
When cooled cut into pieces.

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

Sweet Mango Rice


2 tbsp Ghee
¾ cup Sugar
1 cup Mango pulp
1 cup Basamati Rice
3 tbsp Condensed Milk
½ tsp Cardamom Powder and Kesar

Wash and drain the rice.
Fry it in the ghee and mango pulp in a pan till aroma exudes on low heat.
Add cardamom powder, kesar, sugar and milk to it. Stir it for sometime.
Add 2 cups of water and stir it well.
Cover with lid and let it cook on slow flame for about 14-15 min (do not stir).
Garnish with dry fruits like almonds, cashewnuts, raisins.
Serve hot or cold with ghee.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

Mango Kulfi


½ cup Sugar
3 tbsp Water
1 tbsp Lemon juice
Few strands of Kesar
3½ cups Mango puree
1 tbsp unflavoured Gelatine
Shelled roasted Pistachios, ground
1½ cup Whipping cream, whipped until stiff

Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes.
Cook over low heat until dissolved.
Place mango puree in a large bowl; add sugar, lemon juice, kesar strands and dissolved gelatin. Stir until the sugar dissolves.
Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour.
Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy.
Garnish with plenty or ground roasted pistachio nuts.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Mango Souffle


3 Eggs
½ cup Sugar
2 tsp Gelatine
3/4 cup Cream
½ cup Mango Puree
½ cup Mango slices, cut into small pieces

Soak gelatin in 1/4 cup of water.
Separate egg yolks and whites.
Add mango puree and sugar to the yolk and cook over a pan of hot water till the sugar dissolves.
Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
Beat the cream and add to this mixture. Also add the mango slices.
Beat egg whites stiff and fold into the soufflé mixture.
Set in freezer for at least two hours. Decorate with cream and mango slices.

Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.

Mango Pudding


300 ml Water
20 gms Butter
200 gms Sugar
Coconut Powder
250 ml Ice Water
400 ml Fresh Milk
300 gms Mango Puree
40 gms Gelatine Powder
250 gms Whipping cream

Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water. Add in butter keep aside.
Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
Mix the sugar solution and puree, stir well.
Pour the mixture into a desired shape mould.
Chill well and serve.

Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.

Mango Ice Cream


1 cup Sugar
9 Egg Yolks
1½ cups Milk
2 ripe Mangoes, sliced
1½ cups Heavy Cream

In a medium heavy-bottom saucepan, combine the milk, cream and 1 tbsp of the sugar. Bring just to a scald.
Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spatula, until the mixture has thickened slightly and coats the back of the spoon.
Strain the mixture through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally.
Meanwhile, purée the mangoes in a food processor. Whisk the mango purée into the cooled custard.
Transfer to an ice cream maker and freeze according to the instructions. Transfer to a storage container and freeze until firm.

Makes: One quart

Tip: Never boil gelatine. Only warm to dissolve.

Mango Sherbet


1 Egg white
3/4 cup Sugar
1 tbsp Lemon juice
3 tbsps Cream, whipped
2 large Mangoes, puréed and strained

Put sugar and 1¼ cups water in a heavy-based saucepan and stir to dissolve. Boil for 5-6 minutes. Remove from heat; stir in lemon juice and let cool.
Stir mango purée into syrup and pour into a shallow metal container. Cover the mixture freeze the mixture to the slushy stage.
Turn semi-frozen mixture into a bowl and beat well. Return the mixture to the container, cover and freeze until just becoming slushy again. Turn out into the bowl and beat well.
In a separate bowl, whip egg white until stiff but not dry.
Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
About 30 minutes before serving, transfer the sherbet to the refrigerator.

Serves: 4 to 6

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.

Mango Custard


1 tsp Lemon juice
¼ cup Cornstarch
1 cup Skimmed Milk
1 tsp Coconut extract
2 cups Ripe Mangoes, chunks
3 tbsp firmly packed Brown sugar

Combine mango chunks, lemon juice and coconut extract and blend until smooth.
In small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved.
Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2-3 minutes.
Transfer into a bowl and let it cool.
Chill thoroughly. Add some mango chunks before servng.

Serves: 6

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

Mango Mousse


3 Eggs
50 gms Sugar
300 ml Cream
1 tbsp Gelatine
¼ cup Orange juice
300 gms Ripe Mangoes
Oange rind to decorate, optional

Press the mangoes all over to soften the flesh, then peel off all the skin. Scrape the flesh sticking to the stone. Puree in a blender. Add orange rind and keep aside.
Place the eggs and sugar in a large bowl and whisk until pale and creamy.
Whisk mango puree, a little at a time, into the egg mixture, whisking well after each addition.
Place the orange juice in a small bowl and sprinkle the gelatin over it and leave to soak for 5 minutes.
Place the bowl over a saucepan of simmering water and stir until dissolved. Keep aside to cool.
Lightly whip the cream and lightly fold half of the cream into the mango mixture and keep the rest covered in the refrigerator.
Gently stir the gelatin into the mango mixture.
Pour the mixture into two liters serving dish. Chill for several hours or overnight.
Decorate with piped cream and orange rinds.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Mango Chutney


6 Cloves
6 Peppercorns
175 gms Sugar
½ tsp Onion seeds
4 tbsp Malt Vinegar
Salt according to taste
2 Cloves Garlic, crushed
½ tsp crushed dried Chillies
1 tsp Roasted Cumin Seeds
Ginger, 5 cm long, finely sliced
Thin peel of 1 Orange or Lemon
450 gms Unripe Mangoes, peeled and cubed

In a saucepan, heat the vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar. Simmer until the flavours of the spices infuse into the vinegar – about 15 minutes on a low heat.
Add the mango, ginger, garlic and peel, if using. Simmer until the mango is mushy and most of the vinegar has evaporated.
When cool, pour into sterilized bottles. Leave for a few days before serving.

Raw Mango Raita


½ kg Curd
3 tsp Sugar
Salt to taste
½ tsp Urad Daal
1 tsp Cooking Oil
¼ tsp Mustard seeds
2-3 Whole Red Chillies
2 medium Raw Mangoes, peeled and grated

Sprinkle salt over grated mango and leave it for a few minutes.
Squeeze out the excess water by pressing with your palms.
Tie the curd in a muslin cloth so that excess water drains out.
Add sugar, salt and raw mango. Mix well.
In a small frying pan heat the oil. Add red chillies, urad dal and mustard seeds.
Allow them to splutter. Immediately add it to the above curd mixture.
Garnish with coriander leaves before serving.

Mint and Mango Chutney


1 tsp Sugar
4 Green Chillies
1 chopped Onion
Handful Mint leaves
3-4 Green Mangoes

Slice mangoes to small chunks.
Grind the onions, green chillies, mint leaves, sugar and mangoes to a fine paste.
Add salt to taste.

Mango Jam


12 Cloves
1½ kg Sugar
1½ tsp Citric Acid
¼ tsp Cinnamon powder
1 kg Mangoes, half ripened
2 pinch Potassium meta bisulphate

Peel the skin of the mangoes. Cut into small pieces and put in water. There must be enough water to cook the mango.
Slightly crush the clove and put this along with the cinnamon into some water. Heat it. Bring to a boil and then lower the heat and simmer for a minute or two. Strain and keep liquid aside.
Grind the mango in an electric liquidator, when it cools. Replace the mango solution in the fire.
Add sugar and citric acid to it, and cook over low heat till sugar dissolves. When dissolved, increase the heat and bring to a boil, and cook till jam becomes thick.
Take the jam off the heat. When the jam becomes cool, dissolve potassium meta bisulphate in half of its quantity. Mix it with the other half and store in a bottle.

Cooked Mango Raita


1 tsp Oil
1 cup Curd
½ tsp Sugar
Salt to taste
1 Red Chilli, flakes
1 tbsp Chopped Onion
1 tsp Mustard Powder
2 medium Ripe Mangoes
¼ tsp Black Mustard seeds
1 tbsp Grated fresh Coconut
1 Green Chilli, finely chopped

Peel and cut the mango in small cubes.
Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt. Whisk together and add to the mango cubes. Stir.
Heat oil in the pan. When hot add the mustard seeds. When seeds begin to pop, add the red chilli and onion. Let the onion turn brown.
Take off the fire and add to the curd mixture. Mix well and serve at room temperature or cold.
Garnish wirh chopped coriander leaves.
Prepare in advance to let all flavors blend together.

Mango Raita


½ kg Curd
2 tsp Sugar
Salt to taste
Chaat Masala
Cumin Powder
Pepper to taste
2 big ripe Mangoes
Green Chilli, chopped
Few Mint leaves, finely chopped
Coriander leaves, finely chopped

Beat the curd. Put salt, pepper and sugar.
Add coriander leave, mint leaves and green chilli and mix well.
Now add evenly cut small pieces of mangoes.
Decorate with chaat masala and cumin powder.
Keep it in the fridge and serve cold.

Mango Ketchup


1 tsp Salt
1-2 Cloves
½ cup Sugar
60 ml Vinegar
½ cup White Wine
1 tsp Chilli Powder
4 medium Mangoes
½ tsp Ground Allspice
1 tbsps Ground Ginger
1/8 tsp Ground Cinnamon

Peel the mangoes and discard the center pit. Remove pulp and puree in food processor or blender.
Add remaining ingredients and puree until well combined.
In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool.
Strain mixture through fine sieve. Refrigerate overnight to allow flavors to meld.

Raw Mango Murabba


1 tsp Aniseed
750 gms Sugar
1 tbsp Kishmish
½ tsp Citric acid
½ kg Raw Mangoes
1 tsp Cardamom powder
Few Drops of Kewda essence
8 Green Cardamom, seeds only

Peel, cut and deseed the mangoes.
Boil in water, when done throw away the water.
Add sugar and citric acid to the water and cook to one-thread consistency. Remove the scum from the surface of the syrup.
Add mango slices, simmer till the syrup thickens and the slices become tender and slightly translucent. Leave for 10-12 hours.
Remove the mango slices from the syrup.
Boil it again till acquires one-thread consistency.
Add cardamom powder, kishmish, aniseed and mango slices to the syrup and cook for a few minutes.
Remove from the heat and cool.
Add ruh kewda and store.

Mango Banana Chutney


¼ tsp Salt
25 gm Kishmish
1 Cinnamon Stick
1 medium Mango
¼ tsp Garlic paste
¼ tsp Chilli powder
3 medium Bananas
75 gm Brown sugar
1 tsp Garam Masala
2.5 cm piece of Ginger
75 ml White wine vinegar

Place the vinegar, sugar, ginger, salt, garam masala, cinnamon, garlic and chilli powder in a small saucepan.
Peel two of the bananas, slice and add to the saucepan.
Remove the skin from the mango and cut the flesh into small chunks. Add half the chunks to the saucepan and reserve the remainder.
Heat the banana mixture and simmer, uncovered, for 10 minutes, stirring occasionally until the mixture is thick and pulpy.
Peel the remaining banana, slice and stir into the chutney, together with the reserved mango chunks and raisins.
Serve hot or cold.

Serves: 4-6

Sweet Mango Chutney


2 tbsps Salt
150 gms Garlic
600 gms Jaggery
120 gms Sultanas
120 gms Kishmish
1 tbsp Chilli powder
1 tsp Ground Cloves
1 tbsp Ground Cumin
3 lb Fresh firm Mangoes
1 tbsp Ground Coriander
150 gms Ginger, chopped

Peel the mangoes and slice, retaining all the juice.
Put the mango slices in a pan with just enough water to cover and bring to boil.
When simmering add jaggery and extra water if necessary to prevent sticking.
Puree the garlic, ginger, kishmish and sultanas, then add the spices.
When the mango reaches a jam like consistency, add the puree and the salt.
Stir and allow to simmer, adding water if needed.
When it thickens sufficiently, remove from heat.
Cool and bottle. Leave for a minimum of 3-4 weeks before serving.

Mango Papaya Relish


2 tbsp Olive oil
2 Lemons, juiced
1 pod Garlic, minced
½ cup Papaya, diced
6 Green Chillies, pureed
½ cup Firm mango, pureed
2 tbsp Coriander leaves, minced

Combine the chillies, lemon juice, olive oil, coriander leaves, and garlic to make a marinade.
Toss the pureed mango and papaya in the mixture and allow to sit for at least an hour to blend the flavors.

Sweet n Sour Mango Chutney


2 Cloves
¼ tsp Salt
2 pods Garlic
75 ml Vinegar
2 Cardamoms
100 gms Sugar
50 gms Sultana
225 gms Mangoes
½ tsp Chilli powder
1 tsp Ginger, crushed
2 tsps Mustard seeds

Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar.
Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves.
Mix all these ingredients together and add the vinegar, chilli powder and salt.
Put in a pan, add the remaining sugar and cook for 10- 15 minutes.
Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas.

Mango Dip


2 tsps Sugar
1 Ripe Mango
1 tbsp Fish Sauce
2 tbsp Lemon juice
Salt according to taste
2 tbsps Coriander leaves, chopped
2 Red Chillies, seeded and chopped

In a blender combine all the ingredients and blend.
Spoon into bowl and refrigerate.

Mango Salsa


3 tbsps Lemon juice
2 tbsp Ginger, minced
1 Green Chilli, minced
1 cup Cucumber, diced
1 cup ripe Mango, diced
1 Tomatoe, seeded and cubed
½ medium Red Onion, chopped
2 tbsps Coriander leaves, chopped

Combine all of the ingredients in a bowl.
Season to taste with salt and pepper.

Mango Pickle


2 tbsp Salt
3 tbsps Aniseed
½ tsp Asafoetida
6 tbsps Mustard Oil
2 tbsps Onion seeds
3 tbsps Cumin Seeds
3 tbsps Chilli powder
2 tsp Turmeric powder
4 cups raw Mangoes, chopped

Combine the mango pieces and salt and mix well. Leave aside for about one hour.
Drain out and discard the mango water.
Add asafoetida, turmeric powder, fennel seeds, cumin seeds, onion seeds, chilli powder and mustard oil and toss well.
Transfer to a clean, dry glass jar, close tightly and let it mature for 4-5 days. Stir daily 2-3 times

Makes: 4 cups

Mango Chutney


5 tbsp Oil
1 cup Sugar
¼ cup Vinegar
1 Onion, diced
2 Lemons, juiced
½ tsp Cumin seeds
¼ tsp ground Cloves
2 tbsps Ginger, minced
1 tsp ground Coriander
1 tsp ground Cinnamon
2 Green Chillies, seeded and diced
4 green Mangoes, peeled, cored, and sliced

Heat oil in saucepan and saute onions for 4-5 cminutes.
Add chilies and cumin seeds and saute until fragrant.
Add the cloves, cinnamon, and coriander.
When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft.
Add the lemon juice, vinegar, remaining oil, ginger, and sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until thick.
Pour into hot and sterilized jars and seal when cold.

Ice Cream & dessert

Vanilla Ice Cream

1 quart Half & Half
2½ tsp Vanilla extract
1¼ cups Condensed Milk

Beat half and half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours.
Beat on medium speed for 30 seconds.
Freeze for additional 4 hours or until firm.

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

Mango Sorbet

150 ml Water
150 gm Sugar
Juice of 1 Lemon
Cardamom powder
300 gm Mango puree

Put sugar in a small saucepan with water. Stir until the sugar has dissolved. Simmer briskly 3 to 4 minutes to make a syrup.
Remove from the heat and chill.
When it is cold, add it to mango puree, together with the lemon juice and cardamom powder.
Mix well and then freeze in a metal container. As it is freezing, whisk it with a fork from time to time.

Serves: 3-4

Tip: Chocolate burns very easily and must be watched carefully when melting.

Banana Frozen Curd

1 kg Curd
1 cup Castor Sugar
1 tsp ground Cinnamon
1½ cups Banana puree

Combine yoghurt and sugar and mix well.
Add cinnamon and banana.
Pour mixture into a small metal container and freeze for one and a half hours.
Remove from freezer and beat until smooth. Return to freezer for one hour.
After one hour remove from the freezer and beat again. Return to freezer and allow to set.
Serve with caramel wafers or sliced fruit.

Serves: 12

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

Watermelon Sorbet

¼ cup Water
1/3 cup Sugar
1 tbsp Lemon juice
1/3 cup light Corn syrup
4 cups Watermelon, cubed

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
In a blender puree the watermelon (seeds and rind removed).
Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
Freeze until desired consistency is obtained.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

Lemon Sorbet

1 cup Sugar
1 cup Water
5 tbsp Lemon zest
3/4 cup Lemon juice

In a medium saucepan, heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool.
Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture until firm.
Scoop into dessert bowls and serve.

Tip: Chocolate burns very easily and must be watched carefully when melting.


Peach Ice Cream

1 cup Milk
1 cup Sugar
2 tsp Vanilla extract
3 cups Double cream
900 gm Peaches, peeled and stoned

In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
Add the cream, milk, remaining sugar, and vanilla to peaches, stirring to blend. Refrigerate for atleast three hours.
Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions.
To serve, scoop into dessert bowls

Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.

Submit Recipes with photographs and win 5 Markfed Hampers, 2 T-Shirts and 2 Wallclocks every month.

Iced Indian dessert

50 gm Butter
50 gm Castor Sugar
A few split Pistachios
1 green Apple, sliced
300 ml Double cream
½ tsp Mace, grounded
50 gm fresh Bread crumbs
25 gm blanched split Almonds
400 gm tin Mangoes in syrup, drained
25 gm Banana flakes, roughly crushed
6 Cardamom, seeds removed and crushed

Heat the butter in a frying pan and fry the breadcrumbs until golden.
Add the sugar, mace (Nutmeg`s flower), and crushed cardamom pods. Cook for a minute, stirring. Allow to cool.
Whip the cream until it just holds its shape. Reserve a piece of mango for decoration and roughly chop the rest.
Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for couple of hours or until firm.
Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.


Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

Mango Pineapple Granita


½ cup Honey
Juice of 2 large Limes
2 cups Papaya nectar
1¼ cups Pineapple chunks
1¼ cups frozen Mango chunks

Blend all ingredients in a blender or food processor.
Pack in an airtight container and freeze for storage.
The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing.
Scoop it or break into chunks for serving. Serve with fresh pineapple or papaya slices.

Tip: To intensify the sweetness of any dish,add a pinch of salt.


Strawberry Grapefruit Sherbet

1 cup Grapefruit juice
1 cup granulated Sugar
2 pints Strawberries, rinsed and hulled

Process strawberries, sugar and ¼ cup of the grapefruit juice in a food processor or blender until smooth.
Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended.
Serve chilled.

Tip: Having trouble keeping your ice cream inside the cone? If you are constantly wiping up drips from the bottom of a sugar cone, simply pop a mini marshmallow in the bottom of the cone before adding the ice more drips!


Mango Lime Sherbet


Pinch of Salt
6 ripe Mangoes
1 tbsp Lime juice
1 cup Simple syrup

Purée the mangoes with the salt and lime juice until smooth.
Combine with simple syrup and freeze.

Tip: Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat.


1 Lemon Rice
1 cup Rice, 2 tsp Oil, Salt to taste, ½ tsp Ginger, 2 Green Chilli, ½ tsp Turmeric, 2 tsp Urad Daal, Coriander leaves, 2 tsp Chana Daal, 5 tsp Lemon juice , 4 whole Red Chilli, Some Curry leaves, 1 tsp Mustard seeds, A pinch of Asafoetida,
Boil the rice, drain and keep aside.
Heat the oil in a vessel. Add mustard seeds, asafoetida, curry leaves, ginger, chillies, urad daal, chana daal and the turmeric.
Add the lemon juice, salt, water and simmer for 3 minutes.
Add the rice and mix well. Finally garnish with coriander.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

2 Jeera Rice
3/4 tsp Cumin powder, 1 Onion, finely sliced, 5 cups cooked Rice, ½ tsp Cumin seeds, 4 tsp Ghee or Oil, Salt to taste,
Heat oil in a pan and add cumin seeds.
When they splutter, add the sliced onion and fry till the onions become transparent.
Then add cumin powder and cook for a minute.
Finally add the cooked rice and salt & mix well.
Cook for couple of minutes on medium heat and serve.
Tip: To keep each grain of rice separate, spread a wet cloth over the cooked rice vessel and cover it with a plate for 10 minutes.

3 Orange Rice
2 Oranges, 4 tbsp Butter, 2 cups Sugar, 20-25 Almonds, ½ cup Orange juice, 2 cups Basmati rice,
For the caramel:
½ cup Sugar,
Wash and soak rice for 30 minutes. Drain and then put to boil in 2 cups of water, to have it half cooked.
Boil sugar in 1½ cups of water for 5 minutes. Add rice followed by orange juice and mix gently. Cover and cook until rice becomes tender.
Peel oranges and cut the rind into thin strips. Sauté these slightly in butter and mix into the rice.
Peel the thin skin off the orange segments and mix the segments into the rice, reserving a few for decoration.
Caramelise sugar over medium flame and add almonds. Pour onto a greased steel plate to allow to set. Once set, crush it coarsely.
Serve the orange rice hot, decorated with the orange segments and caramelised almonds.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

4 Methi Pulao
2 tbsp Oil, ¼ cup Peas , Salt to taste, 2 Bay Leaves, 2 Onions chopped, 3 cups Basmati Rice, 1 tsp Garam Masala, ½ cup Tomato puree, ¾ tsp Turmeric powder, 10-12 Cauliflower florets, 3 cups Fenugreek leaves, 3 Green Chillies, chopped, ½ cups Desiccated Coconut, 3-4 Whole Red Chillies, dried, Fried Cashewnuts for garnishing,
Rub a little salt into the fenugreek leaves and put aside for 1 hour. Wash well and squeeze out all excess water.
Pick, wash and soak the rice for 30 minutes. Drain well before using.
Grind together, onion, desiccated coconut and green chillies to a paste.
Heat oil in a saucepan, add bay leaves and fry for a minute. Add onion paste and fry further until golden in colour.
Mix-in turmeric powder, tomato puree, peas, cauliflower florets and methi leaves. Stir fry well for about 15 minutes.
Add 6 cups of water, salt alongside rice and bring to a boil. Cover and cook until the rice gets cooked.
Remove from flame but leave it covered for another 5 minutes. Add garam masaala.
Serve hot, garnished with cashewnuts, accompanied by raita.
Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear.

5 Hari Bhari Biryani
6 Cloves, 1 cup Ghee, Salt to taste, 3 Carrots, diced, 2 Cinnamon stick, ½ tsp Garlic paste, 1 tsp Cumin seeds, ½ tsp Ginger paste, 1 cup Peas, shelled, ½ tsp Chilli Powder, 3 cups Basmati rice, 3 tbsp Tomato puree, 4 Onions, finely sliced, 1 tsp Black Peppercorns, ½ cup Coriander leaves, 10-12 Cauliflower florets, 1 tbsp Khuskhus, ground to a paste, 250 gms Paneer, cut into small cubes,
Wash and soak the rice for 30 minutes. Drain and put aside.
Dry roast the cinnamon sticks, cloves, pepprrcorns and cumin seeds. Grind to a powder.
Heat ghee in a wok, fry paneer, drain excess oil and keep aside.
Add onions, fry until golden brown, drain and keep aside.
Reheat a tbsp of ghee in a heavy bottomed vessel and add all vegetables (except paneer and onion), alongwith khuskhus paste, tomato puree, ginger paste, garlic paste, salt, chilli powder and the above roasted masala powder.
Saute for 5-7 minutes. Add half of the onion, followed by rice and 6 cups of water. Cover and cook until, rice becomes
Add coriander leaves, mix carefully, cover tightly and leave to simmer for 5-7 minutes.
Gently mix-in paneer, garnish with fried onions and serve piping hot.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

6 Kesar Rice
4 Cloves, 2 tsp Salt , 4 Bayleaf, 2 cup Rice, 6 tsp Ghee, 4 cup Water, 2 tbsp Hot water, 1 Cinnamon stick , 1 tsp Cumin seed , 1 cup sliced Onion, 1 tsp Kesar threads, 4 Black Cardamom,
Soak saffron in hot water.
Wash and soak rice in 3 cups water.
Heat ghee and fry onions, untill golden, keep aside.
Add cinnamon, cloves, cumin, cardamoms and salt. After sometime, 1 minute, add the bay leaves and half of the onions.
Drain the rice and reserve the water.
Add the rice grains and stir for 4-5 minutes until all the water evaporates. Add the water and bring to a boil. Add saffron and its water and pressure cook.
Remove from the heat and allow the pressure to drop by itself.
Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear.

7 Chilli Pineapple Rice
1 Pineapple, Salt to taste, 1 Red Pepper, 2 Spring Onion, 4 chopped Green Chilli, Some Coriander leaves, ½ tsp Black Pepper powder,
Boil rice. Drain and spread on a dish.
Cut pineapple through the middle lengthwise. With a knife scoop out the fruit. Chop the scooped out pineapple.
Heat oil. Add pineapple, cook for a minute. Add chopped green chilli, chopped red pepper and chopped spring onion and sauté.
Add boiled rice and mix. Season with salt and black pepper. Cook for a few minutes.
Add coriander and serve hot.
Tip: To enhance the fragrance of cooked rice, add a few curry leaves or rose petals before serving. Serve with curds and salad.

8 Kashmiri Pulao
500 gms basmati Rice, 3 Cloves, 1 Bayleaf, Rose Water, 1 tsp Sugar, 2 cups Milk , Salt to taste, 2 tbsp Ghee, 1" Cinnamon, 3 Cardamom, ½ cup Cream, ½ tsp Cumin seeds, 1 cup chopped mixed Fruits,
First of all gently wash the rice and soak them in water for abut 10-15 minutes.
Heat ghee in a pan.
Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms.
Now add soaked rice and fry for 2 minutes.
Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.
Tip: Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

Gravies Tips

Gravies Tips
Gravies form a significant and intense part of Indian Cooking, no matter which part of the country you travel.
Among the veggies, you will find innumerable numbers of vegetables and a equal number of gravies to match.
Some are bland or mild, others are so spicy you could actually smoke through!!!!
The gravies are eaten with chappatis and rotis of all sorts, as also with hot steamed or other rices.
Gravies add the much needed body to the food in general and vegetables in particular. They are an inherent part of the indian kitchen for hundreds of bygone years, as also the ones to come.
Though usual basic ingredients and spices do not change very much, the additional ingredients and the veggies etc. used to make the base turn them out to be very different from each other.
Veggies and other additives like paneer must be added just when the gravy is thick enouh, and cooked further for 2-3 minutes in the gravy to simmer.
Always pre-boil hard vegetables like potatoes, beans, peas, carrots, etc. and if desired fry paneer and stir fry vegetables where possible.
Use same extra oil to finish off the gravy. Though there are innumerable ways of making the same or similar gravies, they can be broadly classified keeping their colour in mind.
Red Tomato Gravy

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


Dry roast peanuts or cashews lightly. Dry grind coarsely.
Semi puree tomatoes and capsicum together.
This should be done in a food chopper or grated.
Chop onions very fine or run in a chopper.
Heat oil or ghee in a heavy pan.
Add ginger garlic and stir for a moment.
Add onions and stir fry till light pink.
Add tomato capsicum puree, stir bring to boil.
Add all other masalas, salt, sugar and crushed nuts. Stir.
Add veggies at this stage. Mix.
Cover and simmer till gravy is thick and fat starts separating.
Garnish with coriander before serving.
Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups
Making time: 20 minutes
Shelflife: 2 days refrigerated
Green Gravy

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


Take spinach in a large vessel, add gourd and soda.
Toss to mix. Sprinkle 2 tbsp. water all over it.
Cover and put to boil on high, for 3 minutes.
Cool in a plate or run under tap water to cool.
Put in a mixie, add chillies, flour and a few pinches salt.
Run till semi-smooth.
Heat oil in a pan, add ginger, stir.
Add cinnamon clove powder, and stir.
Add onions, stir fry till light pink.
Add blended spinach mixture, all other ingredients except cheese
Stir and allow to cook till thick or 3-4 minutes.
Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
Garnish with grated cheese before serving.
Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.
Makes: 2 cups gravy (approx.)
Making time: 20 minutes
Shelflife: 2 days refrigerated

White Gravy

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


Grind together in a dry mixie, cashew, peanuts and bread.
Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
Add curds and cook, stirring continuously till whiteness of curds disappears.
Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage.
Cook covered for few minutes till thickened.
Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.
Making time: 30 minutes
Makes: 3 -3 1/2 cups
Shelflife: Best fresh (curd and cream content do not allow this gravy to keep for very long of for freezing).
Brown Gravy

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

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


Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)
Making time: 30 minutes Makes: 2 1/2 to 3 cups
Shelflife: Refrigerated 2 days

Curd Gravy

1 curds fresh, thick
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 tsp. wheat flour
2 tbsp. oil
1 cup water


Beat curds with a spoon till well broken. Keep aside.
Mix all dry masalas in 2 tbsp. water, dissolve. Keep aside.
Heat oil, add seeds, allow to splutter.
Add asafoetida, curry leavesand dissolved masala. Stir.
When oil separates, add curds, stir continuously till whiteness of curds vanishes. Dissolve flour in remaining water, add and stir till boil resumes.
Add veggies at this stage.
Simmer till gravy thicken a bit.
Garnish with coriander, serve hot with rice, roti, or paratha.
Goes well with: Boiled poatoes, peas, beans.
Making time: 20 minutes
Makes: 2 cups
Shelfllife: 2 days refrigerated


Bombay Ice Halwa

Bombay Ice Halwa
Ingredients Method
1 cup fine white semolina
1 cup ghee (clarified butter)
4 cups sugar
4 cup cold milk
15 almonds thinly slivered
15 pistachios thinly slivered
1/2 tsp. cardamom granules crushed coarsely
3-4 pinches saffron strands crushed
1 tsp.rose water
2 large clean thick plastic sheets (approx.2 sq. feet each)
A few feet length of grease proof paper.

Introduction to Indian Sweets

Mix almonds, pistas, cardamom, saffron, keep aside.

Grease both sheets on one side, keep aside.

Mix semolina, ghee, sugar, milk in a large heavy pan.

Place on stove on high heat, bring to a boil while stirring continuously.

Reduce heat, stirring continuously, till a very soft dough is formed.

Take off heat, add rose water and 2 tbsp. ghee.

Temper by kneading with a spatula till smooth.

Place flattened lump in the centre of one sheet, greased side up.

Cover with second, greased side down.

Roll as thinly as possible with a large rolling pin.

Before almost done, sprinkle mixed topping evenly over halwa.

Finish rolling, carefully peel off top sheet.

Mark pieces as desired, with a pizza cutter, while still soft.

Cut similar pieces from grease proof paper. Keep aside.

When halwa is cool and stiff enough to handle, carefully lift pieces.

Pile interleaved with greaseproof paper, between each slice.

Store in airtight container.

Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated
Dosa Tips
The soaking time for the rice, etc. as well as the fermenting time for the batter are very important since underdone batter will not give the required body and crispness to the dosas.
Once you have mastered the basic recipe for dosa, the possibilities are umpteen. You can make fillings and chutneys of your choice and as per your palate, whether spicy or sweet or cheesy.
Even though all the preparations can be done way ahead of the meal time and kept in the fridge, the last stage, i.e. the spreading of the batter and roasting the dosa should be done as eaten to enjoy the crispness and crunchiness of this dish.
The sharper and thinner the front edge of the spatula, the easier and neater the lifting of the dosa.
Though parboiled rice can be replaced by plain rice if not available, some change in the texture of the end result is inevitable. However if you are not using parboiled rice, then increase the quantity of the plain rice against the dal by about 25 %.
I am not including making time in the recipes of this week because the making go dosas requires small amounts of your time at far spaced intervals. The main time consumer is the process of grinding. If a handgrinder is being used then the time will be far more than that taken in an electric grinder or mixie. However the quality of that dosa from the handground batter will be far better than from the latter.
All dosas need not be thin and crisp. Some (eg. Poha dosa) are very soft and fluffy. While others like the plain may be thin and very crisp.
As a general rule haet the griddle well, spread dosa on high and allow to shallow fry on low.
Always use a flat based round serving spoon to pour and spread the dosa. Start from the centre and move outwards in a circular concentric motion till the outer edge is reached.
Dosas are traditionally folded in the form of brandy snaps with opposite ends overlapping. However igenius and interesting folding can be done with/without fillings. Like triangles, squares, or open.

Masala Dosa

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 the batter.
10-12 tsps. ghee or oil as preferred
water for grinding


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
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
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.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.

For masala:

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

Chutney spread:

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

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

Makes:10-12 dosas of 7 " diameter
Shelflife: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.

Rava Dosa

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


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.


Kadai Tips
It is known that Indian cooking is more diverse than the diversity of cultures of it populace.
Even the basic methods by which food is cooked is so varied, that expertise in Indian cooking for a learner, would be incomplete without learning the fine points of its varied techniques to cook, much before learning the variety of its dishes.
A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade. Very thin ones will tend to burn the veggies and masalas before they can get fully cooked. It is similar to a chinese wok. These days there are plent of non-stick varieties available. But, in my opinion, nothing like a thick heavy grade hind alium kadai still.
Kadai cooking is one of such basic forms, other more known ones being tawa, handi, tandoor, etc.
In this method of cooking the vegetables, very little water is used. The vegetables are cut and cooked in such a manner that they tenderise in their own juice and juices of other veggies like tomato.
Little or no whole spices are used, in kadhai cooking. One the other hand, ground masalas (fresh and readymade, especially dry ones) are used profusely. This way, while the flavours are imparted and absorbed easily, time consumption , unlike handi cooking, is very little.
Sometimes, veggies which take long to cook are preboiled in very little water, so that any remaining water can be added to the kadai while cooking. These days, the microwave is very handy to boil or tenderise veggies in a jiffy, and that too with very minimal amount of water. The peas, etc. to be boiled must be washed, drained and very little salted water sprinkled over it. Mix. Microwave covered loosely, on high for 2-3 minutes, as required for particular vegetable. Peas, chickpeas required 2 1/2 minutes, chopped potatoes 4-5 minutes, tomato 1 1/2 minutes, zucchini 2 minutes, etc.
If the kadai used is of proper size then one can serve the dish straight from the kadai itself. Nowadays many sleek and pretty varieties are available in many shapes, sizes and materials. Some of the more populare ones are copper, non-stick, enamel ware etc.
Since kadai vegetables are best served fresh, I have not included 'Shelflife' in these recipes.
Though this week will cover most typical kadai veggies served, some more have been covered in other sections pertaining to vegetables, with variations from the typical kadai cooking.
Kadai Aloo (Potato)


2 Large potatoes boiled 2 hours ahead
(scrub well before boiling with skins intact)
1 Onion thinly sliced, vertically
1 Capsicum thinly sliced, vertically
1/2 Tomato diced
1/2 tsp. Ginger finely chopped
1/2 tsp. Garlic finely chopped or crushed
2 Green Chillies slit vertically
1 tbsp. Coriander leaves finely chopped
1/2 tsp. Garam masala
1/2 tsp. Amchoor powder
1/2 tsp. Dhania (Coriander seeds) powder
1/6 tsp. Turmeric powder
1/4 tsp. Pepper powder
1/2 tsp. Cumin seeds crushed coarsely
Salt to taste
2 tbsp. Oil


Chop potatoes into med. sized cubes, keeping skins.
Add all dry masalas, toss potatoes, keep aside.
Just before serving:

Heat oil in a kadai, add ginger garlic, stir for a moment.
Add onions, capsicum, stirfry till onions are tender.
Add tomatoes, chillies, stir for 1 minute.
Add seasoned potatoes, check taste for salt, etc.
Stir and saute for 2-3 minutes.
Garnish with chopped coriander leaves.
If you prefer richer taste of potatoes, you may deep fry potatoes till go lden, before adding masalas. Of coarse the calorie count of the dish will shoot up!! But they taste heavenly. In this case omit amchoor powder, sprinkle juice of lemon instead, just before adding coriander leaves. Toss well to mix and then garnish.

Making time: 20 minutes (excluding potato boiling time)
Makes: 2-3 servings
Masala Tips
Most masalas can be made in a large quantity and stored easily in air tight jars at room temperatures. The secret lies in proper roasting of the ingredients and taking the right proportions. The masalas, if properly stored and kept away from moisture can stay good for at least 7-8 months. If any masala requires a different method, I will add it into the recipe. Otherwise, the general rule goes as below:

Take all ingredients and mix.
Put a few drops of ghee (5-6 drops for 1 cup), add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.


Punjabi Garam Masala

Cumin Seeds - 100 gms
Cardamom - 50 gms
Black Pepper - 50 gms
Fennel (Saunf) Seeds - 30 gms
Black Cumin Seeds - 30 gms
Coriander Seeds - 30 gms
Cloves - 15 gms
Cinnamon - 15 gms
Bay Leaf - 15 gms
Ginger Powder - 10 gms (crushed dry root)
Mace - 15 gms
Nutmegs - 2 (broken)


Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general.

Makes: 1 1/2 Cups.
Garam Masala (Fresh)

Cinnamon - 3" sticks
Cumin Seeds - 1/2 tbsp
Coriander Seeds - 1/2 tbsp
Black Pepper - 5-6
Bay Leaf - 1
Cloves - 4


Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.

Makes: 2 tbsp.

Milk Masala

Almonds - 100 gms
Pistachios Green - 100 gms
Cardamom Powder - 2 tsp
Saffron Strands - 1/2 tsp


Crisper the saffron on a warm griddle.
Crush with hand.
In a small dry grinder mix all ingredients and run till a coarse mixture is got.
Store in an air tight jar.
Makes: 1 cup.

Tea (Chai) Masala

1 cup dried ginger roots
1/2 cup elachi pods (green cardamom)
1 tbsp peppercorns
6-7 2" cinnamin sticks


Dry all the ingredients in the sun for an hour
Grind all the ingredients finely
Sieve it and grind again the residual
Store in a sterlised jar
Chaat Masala

Coriander Seeds - 1 tbsp
Dry Red Chillies - 1 tbsp
Cumin Seeds - 1 tbsp
Amchur Powder (dry mango) - 1 tbsp
Black Pepper - 2 tbsp
Black Salt (rock form) - 1 tsp


Slight roast dhania and cumin seeds separately. Grind all ingredients together.Store as general.


Coriander Seeds - 200 gms
Dry Red Chillies - 100 gms (whole)
Black Pepper - 25 gms
Cumin Seeds - 25 gms
Channa Dal - 25 gms
Urad Dal - 25 gms
Rice - 25 gms
Fenugreek Seeds - 10 gms
Turmeric - 10 gms
Salt - 25 gms
Asafoetida - 5 gms
Curry Leaves - 3 stalks (wiped clean)
Cloves - 5
Ghee for Roast - 2 tsp


Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.

Makes: 1 1/2 cups
Seasoning For Salads, Fruits, Buttermilk etc.

Black Pepper Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin Seed Powder - 1 tsp
Salt - 1 1/2 tsp.


Mix all together and store. Sprinkle as required.

Tips Mukhwas
India carries an age old tradition of serving and eating mouthfresheners and digestives after a hearty meal.
Many rich customs and elaborate rituals are tied to the old old habit of eating paan (betel leaf, with an application of choona and katha, and supari, elaichi, etc. added). "
Paan" is ceremoniously served at festivities and marriages, covered in silver foil for the extra decorative effect.
Other mouth fresheners include flavoured supari, fennel seeds in many forms, paan masalas made from an array of dried ingredients, herbs and plants.
Dried pomegranate seeds, processed kernels of the coriander seeds, menthol, etc. are still other ingredients used in a combination or by themselves to make very effective mouthfresheners.
Some forms of fresheners served in the form of 'ghutkas' and 'paan masalas' are harmful as they contain tobacco and health harming flavourings.
In India there is no dearth of the homemade paans or mouthfresheners, since the ladies are adept in making a large variety of them and basic ingredients are easily available in the stores.
Different regions and cultures have their own particular and distinctive type of mouthfresheners.
For example, Gujaratis are fond of and endless variety of 'churans', eating paan is like breathing for the people of banaras who have pioneered the famous 'banarasi paan'.
South Indians prefer the 'mysore paan' whose leaf is softer, and they stuff grated dessicated coconut, supari, sugar, after applying the choona.
Delhiites prefer a variety of suparis, and all are fond of the dhania-saunf combination.
Sookha Amla (Dry Gooseberry)


1 kg. fresh big or small amla (gooseberry)
1/4 cup salt


Wipe gooseberries clean on a dry kitchen towel.
Cut thick slices off them, discarding the stone.
Once all are cut, toss in salt and mix.
Place in a porcelain, china or glass container.
Cover and keep aside for 3-4 hours.
Drain in a colander for 1 hour till all liquid has drained out.
Sun-dry on a thick clean cloth till the pieces are dry and crisp.
This may take 6 to 8 days in summer and more in winter.
Store in airtight container. Pop a few in mouth after meals.
Staying period: Will keep for 2 or more months if properly stored.

Note: Though the big round variety of amla is always used for this recipe, the small sour variety is also very tasty. Of course the bigger variety is much more popular because of its medicinal and cosmetic properties.
Anardhana Churan


2 tbps. Anardhana (pomegranate) seeds dry
2 tbsp. amchoor (dry mango) powder
1 tsp. cumin seeds
12-15 peppercorns
2 tbsp. green saunf (fennel) seeds
1 tsp. sugar ground coarsely
1/2 tsp. honey
2-3 pinches black salt
salt to taste
1 tsp. lemon juice


Lightly roast separately, anardhana, cumin,peppercorns and saunf.
Cool. Dry grind each but keep saunf coarse.
Mix all ingredients in a large plate.
Check taste and make tiny balls of the dough.
Dry for 2-3 days till firm.
Serve as a digestive after meals.
Making time: 20 minutes (excluding drying time)
Makes: 1 cup balls approx.
Shelflife: 2 months or more
Variation: Add a little dried ginger powder (soonth) if you like the pungency of ginger.

Laal Saunf


1 cup green unroasted saunf (fennel seeds)
1 tsp. jintan balls (silver and/or red)
2 1/2 tbsp. sugar ground
20 gms. katha (catechu)


Soak katha in a little water for 30 minutes.
Mix sugar and saunf seeds together.
Mix paste well and sieve onto the seeds.
Mix well, take in a large plate.
Sun-dry till the seeds have dried and coloured.
This should take approx. 10-12 hours of bright sun.
Once totally dry, mix in jintan balls.
Store in airtight jar.
Making time: 15 minutes (excluding soaking and dehydrating time)
Makes: 2 cups saunf
Shelflife: 3 months

Taazgi Masala


500 gms. green saunf (fennel seeds)
250 gms. dhana dal (roasted coriander seed kernels, commercially available)
125 gms. chaalia supari chips
75 jesthimadh powder
50 gms. hari pathi (muletti pathi) cleaned
5 gms. each cardamoms, cloves and cinnamon
3/4 tsp. black salt
3/4 tsp. sendha salt
1/4 tin kashmiri sugandh (small)
125 gms. ghee


Clean supari and hari pathi thoroughly.
Dry roast saunf till aroma exudes.
Dry roast whole spices till brown and aroma exudes.
Cool both. Grind spices fine in dry grinder.
Grind fennel coarsely, in dry grinder.
Heat ghee in a very large pan, add supari and fry till golden brown.
Do not overfry or the supari with turn bitter.
It should exude a light aroma.
Add hari pathi, dhana dal. Stir, take off fire.
Add crushed saunf, jesthimadh, ground spices, salts, kashmiri sugandh.
Mix very well either with hand or a large spatula.
Cool completely before storing in clean airtight jars.
To be served after meals in small quantities.
This is a favourite Indian digester or mouthfreshener.
Making time: 1 hour
Makes: One and a half 2-litre jars
Shelflife: 8-10 weeks

Khajur (Dried Dates) Churan


100 dates dried
1 large juicy lemon
2 tbsp. water
1 tbsp. cumin seed powder
5 tbsp. dried mango powder (amchoor)
6 tbsp. sugar ground
1 tsp. salt


Mix water and lemon juice.
Sprinkle over dates. Toss lightly.
Allow to marinate for 2-3 days.
Drain, chop into pieces.
Add all other ingredients, mix well.
Sun-dry in a large non-metallic plate.
Dry till all the moisture has evaporated.
This takes approx. 3 days of bright sun.
Store pieces in airtight jar, and eat as a digestive after meals.

Surati Ghari

Tomato Chutney
24 red tomatoes 8 onions
2 cucumbers 1.5 bottles vinigar (1125 ml totel)
2 lb Sugar 3 TBs Mustard
1 tsp Ceyenne pepper 6 TBs Flour (for thickening)
2 TBs Curry powder 1.5 oz salt

Cut up red tomatoes onions and unpeeled cucumbers and salt, leave overnight strain off liquid add sugar vinigar.
Boil till tender then add mustard and Ceyenne pepper, then thicken with flour Curry powder and enough extra vinegar to thicken.
Bottle, cover when cold.
Keeps well and can be used immediately.


Vaazhaipazha Paniyaaram
Ripe poovan pazham ( banana ) : 2
Maida : 3/4 cup
Sugar : 3 tbsp
Butter : 1 tbsp
Raisins : 1 tbsp
Milk : as needed
Vanila essence : a drop 1/4 tsp
Cashew : 2 ( cut into small pieces )
Oil : as needed
Seive maida.
Mash the banana and mix with all the other ingredients.
Heat oil in a frying pan.
Add a tablespoon of batter to the oil and fry.
This can be served as a snack for the evening.
This is a malay dish.

Cochin ke Aviyal
Fresh Vegetables with Coconut and Yogurt
(Cochin ke Aviyal)
Cochin, being the coconut coast in India, uses some form of the fruit in every meal. In this dish, coconut gives the sweet flavor while yogurt imparts the sour flavor.

Serves 4
1 medium-sized carrot
1 medium-sized plantain
1 medium-sized zucchini
6 string beans
1 medium-sized yam
2 medium-sized potatoes
salt to taste
5 cloves garlic
A 2-inch piece of fresh ginger
4 green chili peppers
2 tablespoons coconut oil
1 tablespoon cumin seeds
10 curry leaves
1 cup coconut milk
1 cup yogurt, whisked until smooth
2 tablespoons coconut flakes

1. Peel and cut the carrot, plantain, and zucchini into 1-inch long and 1/2-
inch thick pieces. String the beans and cut them into 1-inch pieces.
2. Cut the potatoes and yams into 1-inch pieces and boil them in salted water. Drain and reserve.
3. Make a smooth paste of garlic, ginger, and green chili peppers by adding a
little water in a food processor or a blender.
4. Heat the coconut oil in a large skillet over medium heat. Add the cumin
seeds. Stir until it sizzles—about 1 minute. Add the curry leaves and the
garlic-ginger paste and cook until fragrant—about 3 minutes. Add the mixed
vegetables with 1 cup water, coconut milk, and salt. Bring it to boil and
cook until the vegetables are almost done.
5. Gently add the yogurt. Stir constantly and bring it to the simmering point.
Remove from the heat.
6. Transfer it to the serving dish garnished with coconut flakes.


Surati Ghari

For Filling:
1 1/2 cups Ricotta Cheese
1/2 cup Paneer (freshly prepared cottage cheese)
1/2 tin Condensed Milk
1/2 cup Sugar
2 tbsp. Ghee
1/4 cup fine Semolina (sooji)
3/4 cup ground Almonds and Pistachios
10-15 Cardamom pods, ground
8-10 Saffron strands, soaked in 1 tsp. milk
For Puri:
1 cup All Purpose Flour (maida)
1 tbsp Ghee (clarified butter)
Milk for binding
1 cup Ghee
For Garnish:
1 cup Ghee
1/3 cup powdered Sugar
Almonds and Pistachios, Slivered (optional)

For Filling:
Heat the ghee in a kadhai (or non stick saucepan)
Add the ricotta cheese and paneer.
Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed.
In a separate saucepan, roast the semolina for about 3-4 minutes on medium heat. Add to the cheese mixture.
Add the condensed milk and sugar and continue to stir. The water will gradually be evaporated from the mixture.
Add the almonds and pistachios, once the water is evaporated. Mix thoroughly and remove from heat.
Mix in the ground cardamom and saffron.
Set aside to cool to room temperature.
Make balls approximately 1" in diameter.
For Puri:
Add the ghee to the flour and mix well. Add enough milk to bind a soft yet firm dough. Make small pea sized balls and roll out to thin puris of about 3 " in diameter.
Preparing the Ghari:
Place a ball into each puri.
Pull up the sides to completely wrap the ball.
Carefully remove the excess dough from the top and make sure to press dough to seal.
Slightly press the wrapped ball to make the top flat but still about almost 1" inch thick.
Heat the ghee in a frying pan on low heat.
Fry the puris on both sides till very light golden in colour.
Set aside for 3-4 hours to completely cool.
Decorating the Ghari:
With clean hands, whip the sugar and ghee until light and fluffy. Dip the Gharis and place on a waxed paper lined cookie sheet. Place slivers of almonds and pistachios on the top center. Set aside for the ghee to become firm. Your Ghari is now ready to serve.
1. Be very careful while frying to make sure the Ghari doesn't stick to the bottom of the frying pan.
2. The ghee for the garnish should be firm.

Vegetable Achaar

Pineapple pieces : ½ cup
Carrot : ½
Payatrangai : 2
Small onion : 15
Green chilli : 1 ( cut into pieces )
Cucumber : 1 ( remove seeds )
Thanneer vittaan kizhangu : ¼ cup ( cut finely )
Tender ginger : 5 cm
Garlic : 12
Groundnut : ¼ tsp
White sesame : 1 tbsp
Vinegar : 2 tsp
Sugar : 1 tbsp
Chilli powder : 1½ tsp
Gingelly oil : 2 tbsp
Raw turmeric ( grind ) : ¼ tsp
Turmeric powder : ¼ tsp
Boil sugar, chilli powder, salt in water.
Cut vegetables lengthwise into 2 inch pieces.
Except cucumber, add all vegetables to boiling hot water and cover the vessel with a lid.
When the vegetables are ¼ cooked, remove from the water.
Heat a little oil in a frying pan.
Add ginger, garlic, small onion, turmeric and fry.
Switch off the stove.
Add sesame, chilli powder, stir well and add to the vegetable.
Add cucumber, vinegar to the vegetables and stir well.
Add the powder 3 - 4 hours before eating.
If one does not like vinegar, add lime juice.
Add groundnut before eating.
Note : This is a malay style dish.

Pickled Vegetables

• 200 gms. cauliflower
• 50 gms. cluster beans
• 50 gms. french beans
• 50 gms. gherkins
• 50 gms. carrots
• 10 gms. ginger
• 10 gms. fresh turmeric
• 15 fresh firm green chillies
• Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
• Leave cluster , chillies whole, separated.
• Slice ginger, turmeric into thin slivers.
• Do not make pieces too small or they will get mushy on pickling.
• Soak them in wet brine for 10-12 hours or overnight.
• Drain and wash thoroughly under cold running water.
• Drain completely, dab with kitchen cloth if necessary.
• Pack tight layers, vegetable by vegetable into sterile jar, without leaving spaces.
• Dissolve sugar into vinegar while still hot.
• Pour vinegar to cover them.

Hot and Sour Tomato Pickle
• 1 lb. green tomatoes(Red ones can be used too)
• 15-20 red chillies
• 1 cup chopped ginger
• 1 cup chopped garlic
• 2 cups vinegar
• 1 tsp turmeric
• 1 tbsp mustard seeds
• 1 tsp fenugreek
• 1 1/2 cups oil
• Salt to taste
• Slice the tomatoes, smear turmeric and salt on them
and soak them in 1 cup vinegar.Leave for about 2 hours.
• Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
• Heat the oil and add the remaining mustard.
• When the mustard crackles, add the fenugreek.
• Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
• Add the tomatoes and the remaining vinegar.
• Stir continuously as the mixture comes to a boil.
• When the pickle is almost done, the oil begins to float at the top.
• Take it off the heat and let it cool.
• Store in a clean bottle.
• Will keep for a year.

Capsicum Chutney

Capsicum : 200 gm
Onion : 8 or 9 ( grind )
Garlic : 4 pods ( grind )
Curry leaves : 2 stems
Chilli powder : 1 1/2 - 2 tsp
Jaggery : 3/4 tbsp
Tamarind : a small ball
For masala
Sesame : 1 tbsp
Coriander seeds : 1 tbsp
Cumin : 1 tbsp
Grated coconut : 1 tbsp
Oil : 4 tbsp
Water : 1 cup
Salt : as needed
Grind the items for masala and set aside.
Soak tamarind in water and prepare extract.
Cut capsicum finely.
Heat oil in a frying pan.
Add ground garlic and onion on a low flame.
Fry till onion is red,
Add capsicum, curry leaves and fry.
Add tamarind extract, chilli powder, salt, ground masala and let it boil.
When the contents thicken remove the chutney from the stove.


Vengaya Thuvaiyal

Vengaayam ( onion ) (small ) : 1cup ( cut into pieces)
Tomato : 1/2 cup ( cut into pieces)
Dried red chilli : 3 - 4
Tamarind : a small ball
Garlic : 2 pods
Salt : as needed
Oil : as needed
Mustard : 1 tsp
Asafoetida : 1/4 tsp
Heat oil in a frying pan.
Add asafoetida, red chilli, onion and fry.
Add tamarind, tomato and fry.
Grind the fried items with salt to a thuvaiyal.
Heat a tsp of oil in a frying pan.
Add mustard, and when it splutters, add to the thuvaiyal.


Mango Garlic Thokku
• Ginger - 3 cm piece
• Garlic - 8 flakes
• Onion - 2 medium size
• Black pepper corns - 1 tsp
• Cloves - 1 tsp
• Gingily oil - ½ kg
• Mango slices - 1 kg
• Chilli powder - 2 tbsp
• Vinegar - 1 cup
• Grind ginger, garlic, onion, pepper and cloves together to a fine paste. (use some of the vinegar for grinding if needed)
• Heat ¼ of the oil and cook mango slices for 10 minutes.
• Add chili powder, and salt.
• Cook for another 15 minutes.
• Add the ground paste, remaining oil and vinegar.
• Cook on slow fire for 10 minutes.
• Cool and store in jars. It is ready to use.
• Will keep well for 6 months or longer in fridge.

Tamarind Ginger Chutney
• 1/4 kg ginger
• Fresh green chilli-10
• Big lemon size tamarind
• Salt to taste
• Turmeric powder - 1tsp.
• Jaggery powdered - 2tsp (if you need it more sweet add little more)
• Oil- enough to fry well the ginger and chilli
• Mustard seed-1/2tsp
• Cut very finely the ginger or grate it as you wish. Wash it and drain it aside.
• There should not be any water. Also cut the chillies very finely.
• Heat oil fry the mustard seed and when it splutters add the ginger and chilli and fry them adding turmeric powder.
• Then extract thick juice from tamarind, add to the ginger, chilli. Mix them well.
• Add salt. Let it boil well and become thick. The oil will be now separated from the gravy.
• Now our pickle is done. Before removing it from fire add jaggery mix well.
• This one is only optional.
• If you need it more spicy you need not add jaggery , on the other hand if you like it taste more sweet add more and enjoy your food.


1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :
• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
• Grind with tamarind and salt.
• Splutter mustard seeds and curry leaves, in oil and pour on top.
• Serve with paratha or puri.

Pyaaz Ki Chutney

• 3 large onions chopped or sliced
• 1" piece of ginger
• 2-3 green chillies (optional)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp cumin seeds
• 3 dry red chillies broken into 1" bits
• Salt to taste
• Grind the onions, ginger and green chillies (if using) to a smooth paste in a food processor. Remove into a serving bowl.
• In a small pan, heat the oil on a medium flame till it is very hot. Add the cumin seeds and fry till they stop slutteriong. Now add the dry red chillies and fry till they turn darker.
• Add this tempering mixture of oil, cumin and red chillies to the onion-ginger-green chilli paste. Add salt to taste. Stir to mix well.
• Serve as a chutney, dip or use as a sandwich spread!



'Onasadhya' is the grand feast served during the celebration of Onam in Kerala. It is served in Banana leafs. There is a way of placing the leaf and an order of serving the dishes. The picture given below shows the serving order beginning from the left with 'Upperies'.

Rice is the main course. With rice, various kinds of dishes are served... curries, 'upperies' (things fried in oil), 'pappadams' (round crisp flour paste cakes of peculiar make), 'achchars' (pickles of various kinds), 'payasams' and 'prathamans' (Desserts). Fruits are also served, mainly plantain.

Will be glad to help if anyone needs any help in tasting these dishes which they have prepared J



Ingredients :


Lentils (green gram dal) - 1cup
Water - 3cups
Turmeric powder - 1/2tsp


Salt - to taste
Ghee - 2tsp

Method of Preparation :
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.



The chief ingredients are dhal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc. It is a favorite dish in South India.

Ingredients - Serves 10


Bitter gourd - 1/2
Brinjal (egg plant) - 1no
Drum Stick - 1no
Ladies finger - 4nos
Red chillies - 4nos (split into2)


Sambar dal (Red gram dal) - 1cup
Turmeric powder - 1/2tsp
Curry leaves - 1sprig
Water - 3cup


Tamarind - size of a golf ball
Water - 1cup
Red chilli powder - 1tsp
Salt - to taste
Curry leaves - 1sprig
Asafoetida powder - 1/4tsp
Grated molasses - 1/4tsp
Coconut oil - 2tbs
White gram dal - 1/4tsp
Fenugreek - 1/4tsp
Dried chilli - 4nos
Coconut oil - 1/2tsp


Dried coriander seeds - 2tbs


Coconut oil - 2tsp
Mustard - 1tsp
Dried chillies split into 2 - 2nos


Coriander leaves - few

Method of Preparation :

Clean the vegetables and slice into long pieces.

Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.

Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.

Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.



This is a semi-dry preparation which is a mixture of all sorts of vegetables.

Ingredients - Serves 10


Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 11/2" thick pieces - 1cup
Snake gourd sliced into 11/2" length pieces - 1cup
Carrot sliced into into 11/2" length pieces - 1/4cup
Long runner-beans sliced into 11/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos


Raw bananas sliced into 11/2" length pieces - 1no
Mango pieces - for sour


Turmeric powder - 1/2tsp
Salt - to taste


Grated coconut - 1/2quantity
Green chillies - 5nos
Cumin seeds - 1/2tsp


Curry leaves - 2sprigs
Coconut oil - 3tbs

Method of Preparation:

Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.

Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.



It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients - Serves 10


Yam sliced into small pieces - 100gm
Small raw banana - 1no
Green chillies (slit the edge) - 3nos


Pepper powder - 1tsp
Water - 1cup
Turmeric powder - 1/4tsp
Salt - to taste


Ghee - 1tsp
Curry leaves - 1sprig


Mashed yogurt (without water) - 1/2litre


Grated coconut - 1/2quantity
Cumin seeds - 1/2tsp


Fried and powdered
fenugreek - 1/2tsp


Ghee - 3tsp
Dried chilli (split into 2) - 2nos
Mustard - 1tsp

Method of Preparation:

Remove the skin of the plantain and slice it into small pieces.

Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.

Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.



Ingredients - Serves 10


Ash gourd - 100gm
Pumpkin - 100gm
Green chillies - 4nos (split the edge)
Red gram dal - 1tbs (soaked in the water for about 6 hours)


Grated coconut - 1/2quantity
(Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)


Salt - to taste


Coconut oil - 1tbs
Curry leaves - 1sprig

Method of Preparation :

Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1/4cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well.



Ingredients :


Cabbage, long runner-beans or any other vegetable, cut in to small pieces - 500gm


Coconut oil -2tsp
Mustard seeds - 1/2tsp
Black gram - 1tsp
Dried red Chilly (cut into 2-3 pieces) - 4 no.


Salt - to taste
Turmeric powder - 1/4tsp
Red chilly powder - 1/4tsp


Coconut - 1 cup
Cumin Seeds - 1/4tsp
Curry leaves -2 sprigs
Garlic cloves - 2

Method of Preparation :

Crush the coconut, cumin seeds, curry leaves and garlic. Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and sauté 2nd ingredients. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot.



This is a preparation where ginger is the main ingredient.



Ginger - 25gm
Green Chilly - 4nos.


coconut oil - 1tsp
Dried red chilly 1no. cut in to 4 pieces
Mustard seeds - 1/2tsp


Tamarind - size of a lemon
Water -2cups


Turmeric powder - 1/4tsp
Chilly Powder -1/4tsp
Asafoetida powder -1/4tsp
Jaggery (grated) - 25gm
Curry leaves -1 sprigs
Fenugreek seeds -1 pinch

Method of preparation:

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.




Nicely chopped ginger - 4 spoons
Curd - 6 spoons
Salt - as required

Method of preparation

Mix all the ingredients and stir well. The injithair is ready.



Ingredients :


Ripe pineapple cut into 1/2" square pieces - 2cups
Turmeric powder - 1/2tsp
Salt - to taste


Grated coconut - 1cup
Dried red chilli - 1


Coconut oil - 2dsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 (cut into 6 pieces)
Curry leaves - 1sprig


Crushed mustard - 1tsp

Method of Preparation :

Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.

Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.



It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below.


Ingredients :

Yam cut into small pieces - 60gms
Big raw banana - 1
Pepper powder - 1tsp
Turmeric powder - 1/4tsp
Water - 1cup
Salt - to taste
Grated coconut - 1/2coconut
Cumin seeds - a pinch
Ghee - 10gm
Coconut oil - 1tbs
Mustard seeds - 1/4tsp

Method :

Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.

Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.

Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.

Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.


Ingredients :

Ripe Pumpkin sliced into pieces - 2 cups
Red oriental bean - 1/2 cup
Oil - 2 dsp
Squeezed coconut milk - 1 dsp
Dried chilli - 2 nos
Mustard - 1 tsp
Curry leaves - 2 springs
Salt to taste

To be Ground:

Grated Coconut - 1 cup
Small onions - 1 or 2 nos
Garlic - 2 nos
Cumin - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2 or 3 nos


Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be served.



In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients :

Bengal gram dal - 1/2cup
Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4kg (all together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard - 1tsp
White gram dal - 2dsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1dsp
Grated coconut - 1/4cup

Method of Preparation :

Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.

Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.

Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.





Big size ripe lemon - 12nos
Salt - 2dsp 4. Green chillies - 18nos (split the end)
Chopped ginger - 1/2dsp


Gingelly oil - 2dsp Garlic flakes - 1dsp


Mustard - 1/4tsp
Fenugreek - 1/4tsp


Water - 1/2cup
Vinegar - 2dsp
Sugar - 1tsp

Method :

Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and sauté the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with 1/4cup of salt and keep aside.

Season mustard and fenugreek in 2dsp of gingelly oil. Saute the 4th ingredients and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces. Mix well. Pickle is ready.




Raw mango (sour) -1
Turmeric Powder - 1 pinch
Chilly Powder - 1 tsp
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly oil - 1tbs
Salt - to taste

Method of Preparation:

Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida.

Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces.



Ripe Mango - 1 or 2
Green chilli - 2 or 3
Mustard - 1tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1tsp
Coconut milk- 2 cups

Method of Preparation:

Chop mango and green chillies into very small pieces. Grind mustard, turmeric powder and chilli powder and apply this paste to the chopped mango, keep it for some time. Season mustard and curry leaves, sauté mango, salt and green chilli, add coconut milk and boil. When it thickens remove from fire.



Ingredients :

Semi ripe Banana - 1
Coconut oil - 100gms
Molasses or Jaggery - 75gms
Dried ginger powder - 5gms
Ghee - 1tsp
Water - 1/4glass

Method of Preparation :

Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil.

Heat the molasses in 1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates.



Ingredients :

Semi ripe banana - 1
Coconut oil - 150gm
Turmeric powder - 1/4tsp
Salt - to taste

Method :

Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.


Pappadam's are round crisp flour paste cakes readily available in the market. They are fried in oil and served. Several types of pappadams are now avilable. You can pick one according to your choice.



There are several varieties of 'payasams'. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices.


Ingredients :

Milk - 3litres
Dried red rice - 180gm
Sugar - 700gm

Method of Preparation :

Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.


Ingredients :

Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - a cup
Cardamom - two or three pods

Method of preparation :

Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.



Broken Wheat - 250g
Coconut - 2
Jaggery - 500g
Raisins -10g
Cashew Nuts -10g
Ghee -3tbs
Cardamom -5g
Dry ginger powder-10g
Cumin Powder-10g

Method of Preparation:

Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk.

Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.

When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.



Parippu (Green gram dal) - 250gm
Sarkara (Jaggery) - 250gm
Coconut milk - From 2 coconuts
Ghee - 2 tbs
Cashew nuts, Raisins - As required for seasoning

Method of preparation :

Fry dal till light brown. Clean and boil the fried dal well.
Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.


There are various kinds of Prathamans such as Ada, pazham, parippu and palada prathamans.

In 'Ada prathaman', rice flour mixed with molasses is formed into a paste, cut into small pieces and boiled in water. To these, coconut milk and molasses are added in proportion. It is then flavored with ghee.

In 'pazham prathaman', plantain fruits of a special kind known as 'Nentra Pazham' are well boiled in water till the whole water is dried and the whole thing is reduced to a pulp by constant pressing. Then it is tempered with ghee. Coconut milk is added and the thing sweet in itself, is further sweetened with molasses. The kernel of a dried coconut, cut into small slices is boiled in ghee, and added to it.

The main ingredient used in 'parippu prathaman' is pulse. Many more kinds of prathamans are made of other articles as with Bengal gram, pumpkins etc.


In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms.

Ingredients :

Thick milk - 3litre
Par boiled rice (dried red rice) - 250gm
Water to mix flour
Coconut oil - 1tbs
Sugar - 2tbs
Plantain leaf pieces - as required
Sugar - 625gm
Cardamom powder (optional)

Method of Preparation :

Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it.

Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.

Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.

Note: 'Ada' is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time.




Lady's finger pieces - 31/2 cup
Thick Curd from 1/2 litre milk - 2 cups
Green chillies - 2
Dry Red chillies - 3
Mustard - 1 dsp
Grated coconut - 1/2 cup
Curry leaves - 2 springs
Oil - 2 tsp
Salt to taste

Method of Preparation:

Slice the ladies finger in small round pieces. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils.

You can use Pavakkai (Bitter Gourd) instead of Ladies Finger as a variation.