South Indian

South Indian Rava Iddly

Rava (coarse kind) - 2 cups
Ghee - 2 tbsps
Curds - 4cups
eno fruit salt - 2 tsps
Salt to Taste
Green Chillies - 2 to 3 - finely sliced
Water as required
Coriander leaves- 2 tbsps, chopped
Shredded Ginger 1-2 tsps

For the Seasoning:
Mustard Seeds - 1level tspn
a few Curry Leaves
split Channa Dhal - 1 tspn...optional
Ghee for seasoning 1 tbspn

Fry the Rava to a golden brown colour in a little ghee and set aside.

Mix the rava, curds and salt, add the ginger, chillies, coriander leaves, and mix well.

Heat ghee and add the mustard seeds, curry leaves and channa dhal and once the mustard seeds pop add the mixture to the batter.

Mix well and leave it to stand for ½ an hour .

Add the eno salt to the batter, sprinkle some water on top of it and mix well.The Batter should be of thick pouring consistency.

Pour in greased Idli molds and steam as usual.
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Punjabi Lassi
Ingredients
1/2 gallon buttermilk
2-3 tablespoons plain yogurt
orange, mango, or peach pulp
5 tablespoons sugar
1/2 tablepsoons salt

Preparation
1. Put all ingredients into blender.
2. Blend until texture is smooth.
3. Serve chilled.
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Gulabjamun

Ingredients
Sugarless koa - 1/4 kg
Maida - 1/2 cup
Melted ghee - 2 Tbl spn
Milk - little
Cooking soda - a pinch
Oil - for deep frying
Sugar - 1/4 kg
Water - 1 1/2 cup
Preparation
1. Mix melted ghee with maida using finger tips to blend evenly.
2. Mix cooking soda with little milk.
3. Crumble koa and mix with maida.
4. Mix well so that the dough doesn`t break while making balls. Make into small balls or into oblong shape and keep under a wet cloth.
5. Mix sugar,water and heat till sugar melts! , stirring constantly.
6. Boil till syrup becomes sticky (5 to 7 minutes).
7. Heat oil in a small deep curved pan till it becomes moderately hot.
8. Deep fry few balls at a time till dark brown and put in warm sugar syrup.
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Modified Gulab Jamun

Ingredients
Powder Milk 4 cups
All Purpose Flour 2 TBSF
Sugar for Syrup 2 cups
Water for Syrup 2 cups
Oil for deep frying
Rouh Kewra ( essence )
Preparation
1. Mix powder milk with all purpose flour and water till dough is together and does not fall apart and you may have to add more flour. Make into balls and let it sit.
2. Add water and sugar in a pan and cook till it is thick and coats the back of the spoon.
3. Heat the oil and when hot add balls of the above mixture and cook till it is all even. for visual variation cook all the balls from brown to black and even half side being brown and other side black.
4. add fried balls to cooking syrup and cook till they swell up and float on the top.
5. Add rouh Kewra in the end in the syrup and either cool to room temperature or keep in refrigerator and eat as snack or desert.

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Mattar Paneer

Ingredients
1 medium sized onion, peeled and chopped
1 inch cube of fresh ginger, peeled and chopped
paneer (plus 2 cups of the whey)
6 tbl veg. oil
1 whole dried red pepper
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups frozen peas
Preparation
1. Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste.
2. Leave paste in the blender container. Heat oil in a heavy 10 inch wide pot over a medium flame.
3. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate.
4. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter).
5. Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute.
6. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey.
7. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes.
8. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked.
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Dum Aloo

Ingredients
1/2 tablespoon of powered pomegrant
1 teaspoon Garam masala.
powder red chillies (to taste)
salt (to taste)
3 tablespoons of mustard oil
Preparation
1. Peel Potatoes and prick them with a fork. The place them in salt water for about 5 minutes.
2. Take the powdered chillies and stir in three tabelspoon water and put it aside.
3. Take the powdered Pomegranate seeds and stir in three tabelspoon water and put it aside.
4. Take the Potatoes out of the water and place in heated Oil.
5. Fry till potatoes become brown.
6. Put salt, and the red chilly powder (that was earlier put in water) and also the Pomegranate seeds (that was also earlier put in separate water) to the above (Potatoes in Oil).
7. Heat the above till water dries up.
8. Then put gram masala over it. Serve with either white rice or chapatti.
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Navratan Korma

Serves: 4
Cooking time (approx.): 23 minutes
Style: South Indian Vegetarian

3 cup(s) chopped mixed vegetables (carrot, green beans, cauliflower, potato)
1 cup(s) shelled green peas
2 cup(s) milk
salt and sugar to taste
3 tablespoons ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
2 bay leaves
1" cinnamon stick
4 cloves
2 green cardamoms
4 tablespoons cashew nuts ground to a paste
1 cup(s) pineapple cubes
1 cup(s) cottage cheese cubes
2 tablespoon(s) fresh cream
1 cup(s) chopped fresh coriander

To be ground to a paste:
3 onion(s) chopped
6 green chillies
1" ginger chopped
6 flakes garlic chopped
½ teaspoon(s) turmeric powder
½ teaspoon(s) garam masala (hot spice mix)



Place the vegetables in a heavy-bottomed pan and pour half the milk over them. Mix in some salt and sugar to taste. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.

Heat the ghee / butter / oil in a pan. Toss in the cumin seeds and let them crackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly till they are aromatic. Add the ground paste and fry on medium level whilst stirring for about 4 minutes or till the fat leaves the sides of the pan. Mix in the cashew paste and saute briefly.

Add the remaining milk and the cooked vegetables along with the pineapple cubes. Mix well and bring to a boil. Mix in half the coriander leaves and the cottage cheese cubes gently. Add salt and sugar if required and simmer for about 4 minutes. Put off the flame and stir in the fresh cream.
Garnish with the remaining finely chopped coriander leaves.

TIPS:

If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor.

Cottage cheese cubes can be deep fried and then added to the curry.

fruits like seedless grapes can be added to this curry.

Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.
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Rajma Masala

Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)

2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing


Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.

Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.

Add the hot spice mix. Cover and cook on medium level for about 5 minutes.

Garnish with finely chopped coriander leaves.

TIP:

If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.
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Garam Masala

Garam Masala obtained: about 200 grams (about 8 oz.)
Style: Indian

100 grams (about 4 oz.) coriander seeds
25 grams (about 1 oz.) each of cumin seeds and black pepper
15 grams (about ½ oz.) each of black cumin seeds (shahjeera) and dry ginger
6 grams (about ¼ oz.) each of black cardamoms and cloves
4 grams (about ¼ oz.) each of cinnamon and bay leaves


Dry roast all the ingredients (except dry ginger) very lightly.
Cool and dry grind to a powder along with the dry ginger.
Store in an air tight bottle and use as required.
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Sabzi Kurma

Serves: 4
Cooking time (approx.): 21 minutes
Style: South Indian Vegetarian

3 cup(s) chopped mixed vegetables (carrot, green beans, potato)
1 cup(s) shelled green peas
2 tomato(es) chopped
3 cups water
2 bay leaves
2 dry red chillies (whole)
2 medium onion(s) chopped
2 tablespoons ghee (clarified butter) / butter
salt to taste
finely chopped coriander leaves for garnishing

To be ground:
6 tablespoons grated coconut
1 onion chopped
6 green chillies
½ teaspoon(s) turmeric powder
1" ginger chopped
2 cup(s) coriander leaves chopped
To be powdered:
1" cinnamon stick
1 tablespoon(s) each of cumin and poppy seeds
2 green cardamoms
6 cloves



Dry roast the ingredients (to be powdered) in a heavy-bottomed pan till they become aromatic. Let it cool and then blend to a fine powder.

Grind the ingredients (to be ground) to a fine paste with very little water.

Place the vegetables in a heavy-bottomed pan and add water just enough to cover them. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.

Add the chopped tomatoes and salt. Cook on low level for about 4 minutes. Add the water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.

Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are very lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving.

Garnish with finely chopped coriander leaves.

TIP:

To make this dish in a shorter and easier way, replace the spices to be powdered with the readymade hot spice mix (garam masala). Also, one could replace the grated coconut by a readymade tin of coconut milk.

Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.
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Kerala Vegetable Stew

Serves: 4
Cooking time (approx.): 18 minutes
Style: South Indian Vegetarian (Kerala)

4 teacups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers)
2 medium onion(s) sliced
4 tablespoons oil
4 whole green cardamoms
4 whole cloves
1" cinnamon stick(s)
2 green chilli(es) slit
2 teaspoon(s) ginger cut into strips (juliennes)
1 teaspoon(s) black peppercorns coarsely crushed
2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian markets)
2 cup(s) water
A few curry leaves and salt to taste



Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft.

Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked..

Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s).

Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice.
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Peanut Kadale Chutney

Serves: 4
Cooking time (approx.): 2 minute(s)
Style: South Indian Vegetarian

2 tablespoon(s) grated coconut
2 tablespoon(s) peanuts roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 small onion(s) chopped
1 teaspoon(s) mustard seeds
½ teaspoon(s) asafoetida powder
4 curry leaves
2 tablespoon(s) oil
salt to taste


Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water.

Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.

Heat the oil in a pan on medium level for about 2 minute(s) or till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and the asafoetida powder. Fry briefly and pour it on the chutney. Add salt to taste.

Serve at room temperature with: Potato and Corn Cake (Aloo Makai Tikki) or any other starters / snacks of your choice.
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Pyaz ki Chutney

Serves: 4
Cooking time (approx.): 2 minute(s)
Style: North Indian Vegetarian

2 onion(s) chopped
½" piece ginger chopped
2 green chilli(es) chopped
1 teaspoon(s) cumin seeds
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste


Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.

Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney.

Add salt and lemon juice to the chutney.

Serve at room temperature with: Savory Bread (Bread Masala) or any other snacks of your choice.
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Aloo Raita

Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian Vegetarian

4 medium potatoes
2 teacup(s) yoghurt lightly beaten
1 teaspoon(s) each of red chilli and cumin seed powders
4 cups water
1 teaspoon(s) lemon juice
salt, pepper and sugar to taste
fresh coriander or parsley to garnish


Boil the potatoes with water on medium heat for about 15 minutes or till done. Cool. Peel and cut into cubes.

Now add the potatoes, half of the red chilli and cumin seed powders, salt, sugar, pepper and lemon juice to the lightly beaten yoghurt. Mix well.

Decorate on top with the remaining red chilli and cumin seed powders.
Garnish with finely chopped fresh coriander / parsley.

Serve chilled.
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Tamatar ka Raita

Serves: 4
Cooking time (approx.): 4 minutes
Style: North Indian Vegetarian

4 large tomatoes finely chopped
4 cups yoghurt lightly beaten
1 teaspoon(s) of mustard seeds
1 tablespoon(s) oil
4 green chillies chopped
Salt and pepper to taste.


Season the lightly beaten yoghurt with salt and pepper.

Heat the oil on high flame till hot. Drop in the mustard seeds and let them splutter.

Now, to this add the tomatoes, green chillies and mix well. Fry on high heat for 4 minutes or till the fat separates from the sides of the pan. Cool. Pour this mixture over the seasoned yoghurt and mix lightly.

Serve chilled.
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Bhindi Dahi

Serves: 4
Cooking time (approx.): 6 minutes
Style: South Indian Vegetarian

2 cup(s) chopped okra (lady finger)
4 cups yoghurt lightly beaten
2 green chilli(es) chopped and crushed with salt
1 teaspoon(s) mustard seeds
½ teaspoon(s) each of asafoetida and turmeric powder
1 tablespoon(s) oil
salt to taste
oil for deep frying


Combine the yoghurt, crushed green chilli(es)and salt in a bowl. Mix well. Keep aside. Heat the oil for deep frying on a high flame till hot. Drop in the chopped okra and fry on medium heat for 4 minutes or till light brown in color. Drain and keep aside.

For the tempering, heat the oil in a pan for 2 minute(s). Add the mustard seeds. Let them crackle. Now, add the asafoetida and the turmeric powder. Fry on low heat for a few seconds.

Add the tempering to the seasoned yoghurt. Mix well. Keep refrigerated.
Add the fried okra pieces to the yoghurt just before serving.

Serve cold or at room temperature with: Cumin Rice or any other rice dish of your choice.
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Ghee Rice

Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian

2 cup(s) Basmati rice
4 cups warm water
1" cinnamon stick broken
2 each of bay leaves and cloves
1 teaspoon(s) black peppercorns
6 medium sized onions finely sliced
4 tablespoons clarified butter (ghee) / butter
salt to taste


Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot. Add the whole spices and fry for a few seconds. Add the onion slices and saute for a few seconds on high level. Lower the heat and saute on medium / low level till the onions are transparent and soft.

Add the rice and saute for a few seconds. Pour in the warm water and add the salt. Bring to a boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork.

TIPS:

Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, any other long-grained rice is fine.

Traditionally the rice in this dish is cooked with hot water till soft and little mushy unlike the firm and grainy rice like above. However it tastes simply amazing either ways.

Serve hot with any of the Vegetable Dishes.
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Hot and Sour Rice
(Bisi Bele Huli Anna)

Serves:4
Cooking time (approx): 27 minutes
Style: South Indian Vegetarian (Karnataka)
1½ cup(s) uncooked rice
1½ cup(s) split red gram (tuvar dal)
6 cups water
2 cup(s) of mixed vegetables chopped (potatoes, brinjals and beans)
1 lemon size ball(s) of tamarind or 2 teaspoon(s) tamarind paste
1 cup(s) hot water to soak the tamarind
1 tablespoon(s) oil
1 teaspoon(s) mustard seeds
6 tablespoons ghee (clarified butter)
salt to taste
a handful of fried cashewnuts to garnish.

For the spice mix powder:
2 tablespoon(s) split bengal gram(chana dal)
2 tablespoon(s) split black gram(urad dal)
3 tablespoons coriander seeds
3 tablespoons grated coconut
6 dry red chillies or to taste
2" cinnamon stick
6 curry leaves
½ teaspoon(s) each of asafoetida and turmeric powder




Roast the nine ingredients of the spice mix in a little oil. Cool and then dry grind. Keep aside. Soak the tamarind ball in the hot water and extract the juice. Keep aside. Boil the water in a heavy-bottomed pan, add the split red gram (tuvar dal) to it and cook till it is half-done. Now, add the rice, the spice mix powder, tamarind juice / tamarind paste, chopped mixed vegetables and salt. Keep on low heat for about 10 minutes.

Heat the oil in a pan on medium / low heat for about 2 minute(s). Add the mustard seeds and let them splutter. Pour this over the rice mixture.

Add the ghee (clarified butter) to this mixture. Allow to simmer on a low flame stirring continuously for 15 minutes till the rice is fully cooked and all the ghee (clarified butter) is used up.
Garnish with fried cashewnuts just before serving.

Suggestion:The spice mix powder can be made days in advance and stored in an air-tight bottle.

Serve hot with:salted potato chips or fried poppadoms
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Raw Mango Rice
(Mangai Anna)

Serves: 4
Cooking time (approx.): 17 minutes
Style: South Indian Vegetarian

2 cup(s) uncooked rice
½ cup(s) peeled and chopped raw mango
1 cup(s) grated coconut
½ teaspoon(s) mustard seeds
½ teaspoon(s) each of asafoetida and turmeric powder
4 whole dry red chilli(es)
½ teaspoon(s) each of split black gram and split bengal gram (optional)
1 tablespoon(s) peanuts
1 sprig curry leaves
2 tablespoons ghee (clarified butter) / butter / oil
salt to taste


Cook the rice as usual for about 15 minute(s) or till it is cooked but firm. Spread it on a plate to cool.

Grind together, the raw mango, coconut, mustard seeds, half the red chillies, asafoetida and turmeric powders to a fine paste with water (as required).

Heat the ghee / butter / oil on medium level in a pan till hot. Fry the split grams, peanuts and remaining red chillies for about two minutes or till the grams are are lightly browned and aromatic. Drop in the curry leaves. Mix in the raw mango paste and put off the heat. Add the cooked rice, salt and mix well.

TIP:

Traditionally ghee / clarified butter is used for this recipe. It enhances the taste and flavor of the dish.

Serve hot with: Tomatoes in Yoghurt (Tamatar ka Raita)
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Kali Dal Makhni

Serves: 4
Cooking time (approx.): 55 minutes
Style: North Indian Vegetarian (Punjabi)

1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2" piece ginger chopped
2 medium onion(s) chopped
2 green chilli(es) chopped
2 whole red chilli(es)
2 tomato(es) soaked in warm water
1 teaspoon(s) cumin seeds
2 tablespoon(s) cream beaten lightly
2 tablespoon(s) yoghurt beaten lightly
2 tablespoon(s) ghee (clarified butter) / butter
salt to taste



Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.

Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).

For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.

NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. In this recipe, the 'dekchi' has been replaced by a pressure cooker to speed up the cooking process.

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).
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Paneer Simla

Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian

200 grams (about 8 oz.) cottage cheese cut into (1/2") cubes
2 green bell pepper(s) cut into long thin strips
4 flakes garlic crushed
2 tablespoon(s) oil
1 teaspoon(s) each of red chilli, coriander and hot spice mix (garam masala) powders
8 tablespoons tomato puree
salt and sugar to taste


Heat oil and garlic on medium level in a pan for about 2 minute(s). Add green bell pepper strips and stir fry on high heat for a few seconds.

Add red chilli powder, coriander powder, garam masala (optional) powder, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minute(s).

Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level covered for 3 minute(s).
Serve hot with: Cumin Rice (Jeera Chawal), white rice, or sliced bread.
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Spicy Turnips
(Masala Shalgam)

Serves: 4
Cooking time (approx.): 21 minutes
Style: North Indian Vegetarian (Punjabi)

500 grams (about 20 oz.) turnips peeled chopped and washed
2 large onion(s) chopped
2 tomato(es) chopped
1 teaspoon(s) each of grated garlic and ginger
2 green chilli(es) chopped
1 teaspoon(s) each of sugar, cumin powder and coriander powder
½ teaspoon(s) turmeric powder
1 cup(s) water
2 tablespoons butter / oil
salt to taste
finely chopped coriander leaves to garnish.


Heat the butter / oil in a pressure cooker till it is medium hot. Add the chopped green chilli(es), grated ginger and garlic. Fry briefly. Add the chopped onion(s) and saute on medium heat for 3 minute(s) or till the onions are lightly browned.

Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker.

Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any.

Garnish with finely chopped coriander leaves.

NOTE: A heavy bottomed vessel could be used in place of the pressure cooker. The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time.

Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread.
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Whole Cauliflower in Mughlai Gravy
(Gobi Musallam)

Serves: 4
Cooking time (approx.): 20 minutes
Style: North Indian Vegetarian (Mughlai)



2 small sized cauliflowers (whole)
6 cup(s) water
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es)
1 tablespoon(s) each of ginger, garlic finely chopped
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
1" piece cinnamon broken
4 green cardamoms
2 tablespoon(s) cashewnuts
2 large onion(s) finely sliced
4 tablespoon(s) milk
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) grated paneer / cottage cheese (optional)
4 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing



In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.

In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.

Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.

Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.

Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.

Garnish with fresh cream (optional) and finely chopped coriander leaves.

TIPS:

To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.

Serve hot with: Ghee Rice, white rice or Indian bread (Roti).
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Cottage Cheese with Bell Peppers
(Paneer Jalfrazie)

Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian

400 grams cottage cheese (paneer) cut into thick long pieces
2 medium onion(s) thickly sliced and layers separated
1 each of green, red and yellow bell pepper(s) cut into thick strips
2 tomato(es) cut into thick long strips and pulp removed
2 green chilli(es) chopped
1 tablespoon(s) ginger juliennes
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
1 teaspoon(s) cumin seeds
3 tablespoons lemon juice
2 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing


Heat the oil in a heavy-bottomed pan on medium level and toss in the cumin seeds. When they begin to crackle, add the ginger juliennes, chopped green chillies and the sliced onions. Saute for about 2 minute(s).

Add the turmeric and red chilli powders. Stir well and toss in the bell peppers. Mix well and cook on medium level for about 3 minutes.

Add the cottage cheese (paneer). Toss lightly. Add the salt and lemon juice. Then, cook on medium level for about 3 minutes. Stir in the tomato strips and the hot spice mix (garam masala) and mix well.

Garnish with finely chopped coriander leaves.

TIP:

As a variation, juliennes of carrot and green beans can be tossed in along with the bell peppers.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).
******************
Curried Mushroom with Peas
(Khumb Matar Masala)

Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian (Mughlai)

2 cup(s) mushrooms diced
1 cup(s) shelled green peas
2 cup(s) water
3 each of cloves and green cardamoms
1" piece cinnamon
1 blade of mace (optional)
2 medium onion(s) chopped finely
1 tablespoon(s) finely chopped or ground ginger and garlic
1 cup(s) diced tomato(es)
1 teaspoon(s) each of hot spice mix (garam masala) and red chilli powders
1 teaspoon(s) each of turmeric and coriander powders
1 tablespoon(s) tomato puree
2 tablespoon(s) cashewnuts made into a paste
2 tablespoons butter / ghee (clarified butter) / oil
salt to taste
finely chopped coriander leaves for garnishing


Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or till they are golden brown.

Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 3 minutes or till the fat leaves the sides of the pan.

Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked.

Garnish with finely chopped coriander leaves.

TIP:

To make cashewnut paste, soak them in water for some time before grinding them.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Poori, Roti).
***************************
Dahi Baingan Kashmiri

Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian (Kashmiri)

4 big eggplants cut into roundels (thick slices)
2 cups(s) yoghurt
1 tablespoon(s) fennel seed powder (saunf)
½ teaspoon(s) each of asafoetida and turmeric powders
2 teaspoon(s) each of red chilli and ginger powders
4 green cardamoms
2 tablespoon(s) oil
salt to taste
oil to deep fry
finely chopped fresh coriander to garnish


Wash the eggplant roundels, pat dry and deep fry in hot oil till light brown in color. Drain on an absorbent paper. Beat the yoghurt along with salt till smooth.

Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafoetida. Fry briefly and add the yoghurt quickly. Mix in the spice powders. Cook on medium level for about 4 minutes.

Add the fried eggplant roundels, cover and cook on low level for about 4 minutes.
Garnish with chopped fresh coriander.

TIP:

To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them.

Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).
********************
Khumb Kali Mirch

Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian

4 tablespoon(s) oil
6 green chillies slit
1 tablespoon(s) ginger-garlic paste
2 medium onion(s) chopped finely
400 grams (about 16 oz.) button mushrooms quartered and blanched in hot salted water
1 teaspoon(s) crushed black pepper
½ teaspoon(s) turmeric powder
½ teaspoon(s) hot spice mix (garam masala) powder
1 teaspoon(s) dry mint powder
1 teaspoon(s) dried fenugreek leaves (kasoori methi) powdered
1 tablespoon(s) cream
2 teaspoon(s) lime juice
salt to taste


Heat the oil in a heavy-based pan and fry the green chillies and ginger-garlic paste briefly. Add the chopped onions and fry on medium heat for about 3 minute(s) or till the onions are pink.

Add the mushrooms, crushed blackpepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium / low heat for about 8 minutes or till the mushroom is cooked but not soggy.

Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes
TIP:

Mushrooms cook fast and taste the best when they are crunchy and firm.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti, Chapati, Pooris).
************************
Punjabi Samosa

Serves: 4
Cooking time (approx.): 20 minutes + to deep fry
Style: Indian Vegetarian
For the samosa stuffing:
½ cup(s) shelled green peas
2 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 green chillies chopped fine
1 teaspoon(s) finely chopped ginger
2 large potato(es) peeled and cubed
½ teaspoon(s) red chilli powder
salt to taste
½ teaspoon(s) dry mango powder (amchoor) or lemon juice
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoons chopped coriander leaves
For the samosa pastry shell:
1 cup(s) plain flour (maida)
½ teaspoon(s) baking soda
½ teaspoon(s) baking powder
½ teaspoon(s) carom seeds (optional)
3 tablespoons ghee (clarified butter) / oil
salt to taste
water as required for kneading
oil to deep fry




Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.

Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.

To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.

Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.

Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.

Chillies can be increased or decreased as desired.

The samosa pastry shell can be made with plain flour without the baking soda and baking powder.

Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.
Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.
*************************
Mixed Vegetable Patties
(Vegetable Cutlets)

2 tablespoon(s) oil
4 onions finely chopped
2 cup(s) mixed vegetables (cauliflower, beans,carrots) chopped fine
½ cup(s) green peas parboiled
2 big potato(es) boiled and chopped fine
2 small beetroot(s) boiled and chopped fine
salt to taste
1 tablespoon(s) lemon juice
2 tablespoon(s) chopped fresh coriander leaves
oil for shallow frying Grind to a paste:
2 tablespoon(s) grated coconut
4 green chilli(es) finely chopped
1 small onion(s) chopped
4 flakes garlic(s) chopped
1 teaspoon(s) ginger chopped
2 clove(s)
1&"; piece of cinnamon
2 tablespoon(s) coriander leaves chopped
salt to taste




Heat the oil in a pan and fry the onions on medium heat for about 3 minutes or till they become transparent. Add the ground paste and fry for about 2 minutes or till aromatic and the raw smell has gone.

Mix in the chopped mixed vegetables and green peas. Stir-fry on high heat briefly till the vegatables are well coated with the paste. Cover and cook on low heat whilst stirring at intervals for about 4 minutes or till they are half cooked.

Add the boiled potato and beetroot. Sprinkle salt to taste and mix well. Cover and cook on low heat whilst stirring for about 4 minutes. Let cool. Stir in the lemon juice and chopped fresh coriander leaves. Shape the mixture into patties.

Heat a griddle and grease it with oil. Place 4-5 patties on the griddle and fry on each side (drizzle some oil while flipping the patties) till both the sides are golden brown. Fry the remaining patties in the same way.

TIPS:

Beetroot makes the patties very colorful and is nutritious too!

Chillies can be increased or decreased as desired.

Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.
**************************
Jhatpat Bhindi

Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian

300 grams (about 12 oz.) okra cut into small (1/4") pieces
1 medium onion(s) sliced finely
3 tablespoon(s) oil
1 teaspoon(s) each of red chilli, coriander and cumin powders
½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder
2 green chilli(es) slit
a squeeze of lemon and salt to taste


Heat oil on medium level in a pan for about 2 minute(s).
Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds.
Add the okra and the slit green chilli(es). Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).
********************
BIKANERI PARANTHA



INGREDIENTS

Maida
500 gms
Salt & Red chilly powder
to taste

Oil
200 gms
Dhaniya powder
tsp.

Chana dal
250 gms
Garam masala
tsp.


METHOD

Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad. Make soft paranthas an hour before serving. Serve with Aloo Dum Masala, Raita and Chutney.



Makes: about 50 thin paranthas.
*******************
PAKODI KI KARHI
(IN RAJASTHANI STYLE)




INGREDIENTS

Mungdal
100 gm
Salt
1 tsp.

Curd
200 gm
Red chilly powder
1 tsp.

Red chilly (sabut and dry)
2
Dhaniya
1 tsp.

Kari patta
3-4
Haldi
1 pinch

Soda
a pinch
Oil for frying pakories
2 cup

Mustard seeds (motti)
tsp.
Oil (for tadka)
2 tbsp.




METHOD


Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. Add 1tsp salt, tsp. red chilly powder, tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. Now take the dal and add tsp salt, tsp. red chilly powder, tsp. dhaniya and soda. Mix well. Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti.



Serves: 6-7 adults.
************************
SHAHI GATTE




INGREDIENTS


Besan
200 gm
Dhaniya
1 tsp.

Ghee
2 tbsp.
Curd
250 gm

Salt
1 tsp..
Oil
2 tsp.

Red chilly powder
1 tsp.
Haldi
a pinch





METHOD


Mix besan while adding tsp. salt, tsp red chilly powder, tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add tsp. salt, tsp red chilly powder, tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve it with Missi Roti and Pakori ki Kadhi.



Serves: 6-7 adults.
*****************
MISSI ROTI


INGREDIENTS


Wheat flour
150 gm
Red chilly powder
1 tsp.

Besan
250 gm
Dhaniya
1 tsp.

Ghee
3 tbsp.
Jeera and Kaala Jeera
tsp. each

Salt
1 tsp.
Ajwain
tsp.




METHOD


Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain. Mix well. Make a stiff dough. Roll into small and thick rotis and roast. Brush slightly with melted ghee. Serve hot with Shahi Gatte.



Serves: 6-7 adults.
**************************
DUM ALOO




INGREDIENTS


Potato
250 gm
Garam masala
tsp.

Tomato
100 gm
Jeera
tsp.

Dhaniya powder
1 tsp.
Hing
1 pinch

Red chilly powder and Haldi powder
tsp. each
Oil for tadaka
2 tbsp.

Salt
1 tsp.
Coriander leaves
for flavour





METHOD

Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri.



Serves: 4-5 adults
*******************
BEDMI PURI







INGREDIENTS


Maida
250 gms.

Oil
2 tbsp.

Oil
for frying






INGREDIENTS FOR MASALA PASTE


Mungdal
50 gm
Salt
1 tsp.

Green onion
2
Red chilly powder
tsp.

Green chilly
2
Garam masala & Dhaniya powder
tsp. each

Ginger
1"
Coriander leaves (finely chopped)
for flavour





METHOD


Make masala paste by grinding it in a grinder. Put 2 tbsp. oil in maida and make a dough with the help of masala paste and water, if required. Now make 20-25 balls of equal size and make puris. Deep fry. Serve hot with Dum Aloo.



Makes: 20-25 Puris
*****************
ALOO DUM MASALA



INGREDIENTS

Potato
500 gms
Dhaniya powder
2 tsp.

Tomato ( for juice)
200 gms
Haldi Powder
tsp.

Onion (grated)
2
Garam Masala Powder
tsp.

Green chilly (finely chopped)
2
Cardamom (big)
1

Ginger ( finely chopped)
1"
Cardamom (small)
2

Curd
cup
Laung
2

Malai
cup
Dalchini
1

Tomato sauce
2 tbsp.
Javitri
1"

Chilly sauce
2 tbsp.
Oil (for tadka)
2 tbsp.

Salt
1 tsp
Jeera
1 tsp.

Red chilly powder
tsp.
Coriander leaves (chopped)
A few


METHOD

Peel the potatoes. All the potatoes should be of equal size. Heat oil in a pressure cooker. Put all the sabut garam masala (cardamom through Javitri) and jeera together. Add the onion, green chilly and ginger. Fry till it gets golden brown. Put tomato and all the masala powder. Fry for 5 minutes. Add tomato sauce and chilly sauce. Beat the malai and curd and add. Mix it properly. Now put the potatoes. Add 3 glasses of water and close the cooker. After 2 whistles simmer it for 10 minutes. Turn off the gas. Take it out in a bowl. Spread some malai and chopped coriander leaves on it. Serve hot with Bikaneri Parantha.



Serves: 5-6 adults
*********************
BAINGAN BHARTA (SPICED EGGPLANT)


INGREDIENTS



1/2 kg eggplant
1 1/2 tbsp ghee or oil
2 medium sized onions, finely chopped
3 medium sized tomatoes, peeled and chopped
2 green chilies, deseeded and chopped
Salt to taste
Half a cup green peas
2 1/2 tsp finely chopped cilantro leaves

Masala

1 1/2 tsp coriander powder
2 tsp cumin powder
1 tsp cayenne powder
1/2 tsp Garam masala

METHOD

Rub eggplant with a little oil and cook over charcoal or oven or microwave, until the skin blackens and they are soft. Peel, chop the flesh coarsely. Heat Ghee and saute onions until light brown. Add masala ingredients and cook for a minute. Put in tomatoes and green chilies and saute for 2-3 minutes. Mix in eggplant and salt and saute until dry. Mix Green Peas. Serve garnished with chopped cilantro leaves.

Serve: 2 People

********************
BAKED MIXED VEGETABLE



INGREDIENTS

Potato
250 gm
Groundnut
4 tsp.

Cauliflower
250 gm
Coconut powder
3 tsp.

Peas (shelled)
cup
Salt
1 tsp.

Carrots
2
Black pepper powder
1 tsp.

Maida
2 tsp.
Tomato sauce
2 tsp.

Butter (salted)
1 tsp.
Green chilly
2

Milk
cup
Ginger (grated/paste)
1 tsp.


METHOD

Boil potatoes in salt water. Finely chop the cauliflower and carrots and steam it along with the peas. Finely chop the boiled potatoes. Heat butter in a kadahi and fry maida. Add milk. When it gets thicker add all vegetables, salt, black pepper, tomato sauce, ginger and green chillies. Transfer to a bowl and mix well. Sprinkle some chopped groundnut and coconut powder on top. Bake it in oven till groundnuts and coconut powder get golden brown. Serve hot.



Serves: 6-7 adults
*********************
CREAMY CORN COB CURRY


INGREDIENTS



600 gms frozen fresh Corn Cobs (3cm thick pieces)

1 medium Onion Paste (raw)

200 ml low fat or full cream coconut cream

125 ml low fat or full cream thickened cream

200 gm/ml tomato puree

3 cups water

cup milk

2 tsp jeera

1 tbsp oil

green chilli (finely chopped)

2 teaspoons red chili powder (preferably Kashmiri)

teaspoon turmeric powder

Salt to taste

A little cream and chopped coriander (cilantro) for garnishing.



METHOD



Steam the corn cobs. Mix the coconut cream, thickened cream and milk together.

Heat oil and add cumin seeds and finely chopped green chili.

Add onion paste and sweat till light brown.

Add tomato puree and stir till the the moisture dries out and the oil is visible.

Add turmeric, red chili powder and stir quickly.

Add the corn cobs and salt to taste and stir till mixed properly.

Add the mixture of coconut and thickened cream and milk and blend in.

Bring to boil and simmer for 5 minutes.

Add water and cook the corn cobs for 30 minutes and till the gravy becomes creamy and slightly thick.

Garnish with cream and finely chopped coriander (cilantro).




Serves: 6 persons
****************
EASYCOOK PANEER BUTTER MASALA


Viewer's Submission: received from Lakshmi Jayaraman, London



Hello,
I'm Lakshmi Jayaraman from London. I hail from Tamil Nadu, India, but am staying for a brief period in London. I love cooking and experimenting with new ideas. I would like to contribute one of my recipes for viewers to try out. Please give in your opinion at Lakshmi@waitrose.com.


INGREDIENTS

Carrot : 2 medium sized
Tomato : 2 big sized.
Paneer : 100 gm.
Peas : 1 cup
Ginger : 1 inch piece.
Green chillies : 3 to 4
Garam Masala pwd: 1/2 tsp.
Dhania pwd : 1/2 tsp
Jeera pwd. : 1/2 tsp
Salt : to taste
Turmeric pwd. : 1/4 tsp.
Sugar : 1 tsp.
Tamarind pulp : 2 tsp
Red chilli pwd : 1 tsp.
Cream : 2 tsp.

METHOD
Wash and chop the carrots into big pieces. Boil them in water.

Blend the carrot, ginger, green chillies, tamarind and tomato in the mixie.

Cut paneer into small cubes and put them in boiling water containing a pinch of turmeric pwd and some salt.

Take 4 to 5 tbsp oil in a pan , and when hot add the carrot puree. Keep stirring. Add turmeric, dhania, jeera and garam masala, and redchilli pwd. Keep stirring till oil leaves.

Put in the cream, salt and sugar and keep on low flame.

Add the paneer and peas. The left over water from paneer can also be added.

Keep on low flame till the butter masala blends well.

Remove from fire, season with coriander leaves and put in a blob of butter, just before serving.

Serve hot with chappati, roti, nan, or rice.

****************************
IRANI MIXED VEGETABLE



INGREDIENTS

Potatoes
150 gm
Tomatoes
3

Peas
200 gm
Ginger (cut into small strips)
1"

Cauliflower
300 gm
Curd
cup

Carrots
150 gm
Ginger and green chilly paste
1 tsp.

Spinach (paalak)
200 gm
Garam masala
2 tsp.

Paneer
200 gm
Red chilly powder
tsp.

Onions (big)
2
Black pepper powder
tsp.

Capsicum (big)
1
Salt
1 tsp

Haldi
tsp
Oil for frying
2 cups


METHOD

Boil spinach and grind in a grinder. Keep aside. Cut all the vegetables into long pieces. Heat oil in a kadahi and fry the vegetables (except peas) till half done. Transfer to a bowl. Also fry the paneer pieces. Separately fry onion and ginger paste in 2 tbsp oil in a pressure cooker. Put all masala and chopped tomatoes. Add the spinach and curd. Fry for 5-6 minutes. Add all the vegetables, peas, paneer and one cup of water. Wait for one whistle and turn off the gas immediately. Sprinkle some chopped coriander leaves. Serve hot.

Serves: 7-8 adults
*****************
KADAHI PANEER



INGREDIENTS

3 Onions
1 pouch - Tomato puree
1 capsicum
Salt to taste
1/4 spoon Turmeric powder
1/2 tsp Red chilly powder
250 gm Paneer cubes
1/4 tsp Soya Sauce
1 tbsp Oil


METHOD

Cut the onion into small pieces and fry in oil until it gets slightly brown. Then put small pieces of capsicum along with turmeric powder, salt and red chilly powder. Add tomato puree and soya sauce. Keep it for 5 minutes and add the paneer pieces. Serve hot with Naan, Tandoori Roti.

Serves: 3-4 persons
****************
KEEMA CAULIFOWER



INGREDIENTS

Cauliflower (grated)
1 cup
Cream
1/2 cup

Paneer (in small pieces)
100 gm
Oil
100 gm

Kaju-Kishmish
25 gms each
Salt
To taste

Curd
1 cup
Tomato sauce
2 tbsp.


INGREDIENTS FOR MASALA PASTE

Green chilly
3
Turmeric (haldi)
1/2 tbsp.

Kashmiri mirch and Kala Namak
1 tsp. each
Garam masala
1/2 tbsp.

Coriander leaves
1 tbsp.
Onion (grated)
2

Cumin seeds (jeera)
1 tsp.
Posta (paste)
1 tbsp.

Garlic
6 flakes
Cumin seeds (roasted and grounded)
1 tsp.

Ginger
1"
Chopped coriander
for flavor


METHOD

Add salt and turmeric to water. Boil the cauliflower in the water till half done. Heat oil in a kadahi. Add sugar. When the sugar becomes brown, add the grated onion. Saut till it gets brown. Add the masala paste. When the masala is ready, put the boiled cauliflower and fry for 5 minutes. Add paneer, kaju and posta. Strain the curds through a strainer and put it in the kadahi. Add salt. Add a cup of water, cover and simmer for a few minutes. After a few minutes (when cauliflower is done), remove the lid and wait till the water evaporates. Beat the cream and add to cauliflower. Add the sauce, roasted jeera, and chopped coriander. Serve hot.

Serves : 3-4 adults
*******************
MAKHANI VEGETABLE KOFTA CURRY



INGREDIENTS FOR MAKING KOFTA

Paneer
250 gm
Corn-flour
2 tbsp.

Potato
100 gm
Garam masala
tsp.

Bread
3 pcs
Salt
1 tsp

Milk
cup
Red chilly powder
To taste


METHOD

Cut the sides of the bread. Soak the bread pieces in milk for few minutes. Squeeze the bread. Boil the potatoes and mash properly. Mash the paneer. Mix bread, potatoes, paneer, corn flour, garam masala, red chilly powder, salt and make a dough.

INGREDIENTS FOR STUFFING KOFTA

Carrot (finely chopped)
50 gm
Onion (finely chopped)
1

Peas (coarsely ground)
100 gm
Malai
1 tbsp.

Beetroot
50 gm
Butter (refrigerated)
2 tbsp.

Green chilly (finely chopped)
to taste
Salt
tsp

Coriander
1 tbsp.
Cheese (grated)
1 tbsp.

Pudina leaves (finely chopped)
1 tbsp.
Oil
1 tbsp.


METHOD

Boil the carrots and peas. Spread it over a cloth till the water drains away. Heat oil in a kadahi. Add onion and fry slightly. Add all things except cheese, butter and malai. Fry for one minute and switch off the gas. Let the mixture cool. Now mix cheese, butter and malai. Take the dough and divide into 8-10 balls of equal size. Stuff them with this mixture. Deep fry till it gets golden brown. Keep aside.

INGREDIENTS FOR MAKING CURRY

Butter
75 gm
Garam masala powder
1 tsp.

Onion (paste)
Of 2 onions
Haldi powder
tsp.

Ginger (paste) and Red chilly powder
1 tsp. each
Salt
1 tsp

Tomato Juice
1 cup
Kaju (fried)
Some

Tomato Sauce
2 tbsp.
Cream
100 gm

Curd
cup
Orange color
few drops


METHOD

Put the butter in a kadahi and melt it. Add onion and ginger paste and fry till it gets golden brown. Add haldi, red chilly, garam masala and salt and fry it for few minutes. Put tomato juice and sauce. Fry till oil separates from masala. Beat the curd and add to the masala. Add 1 cup water and stir it properly. Wait till the gravy becomes thicker. Switch off the gas. Decorate the kofta in a serving plate. Before serving, heat the gravy again and mix the cream. Put a few drops of orange color and add to the koftas. Decorate it with kaju. Some chopped coriander leaves can be sprinkled, if desired.

NOTE

If you want little flavor of garlic, you can fry it with onion.

Serves: 4 adults
************************
MALAI KOFTA



INGREDIENTS

Malai
4 tsp.
Dalchini
1

Potatoes (boiled in salted water)
750 gm
Black pepper seeds
8-10

Bread (soaked for 1 hour)
6 pc
Laung and Elaichi (moti)
2 each

Kishmish
some
Curd
1 cup

Kaju (fried)
25 gm
Red chilly powder
1 tsp

Kaju and Posta (Paste) *
2 tbsp
Garam masala
1 tsp.

Salt
2 tsp.
Haldi
tsp.

Jeera
tsp.
Dhaniya
1 tsp.

Tejpatta
1
Tomato Puree
1 cup

Saunth (dry ginger)

Ghee or Butter
2 tbsp

Chopped coriander leaves
A few
Oil for deep frying



* The paste should be prepared with 10 gm posta and 8-10 cashews after soaking them for one hour.

METHOD FOR MAKING KOFTA

Mash the potatoes and bread. Add 1 tsp salt. Make 15 balls. Mix kishmish, fried kaju, jeera, and 2 tsp malai. Stuff this into the kofta balls. Deep fry till it gets golden brown. Keep aside.

METHOD FOR MAKING CURRY

Soak jeera, tejpatta, saunth, dalchini, black pepper seeds, laung and elaichi for about 1 hour. Grind them and make paste. Heat ghee in a kadahi. Put the masala paste and fry for about a minute. Add kaju and posta paste, haldi, dhaniya, garam masala, 1 tsp salt, red chilly powder and tomato puree. Fry until the ghee separates from the masala. Add curd and 1 cup water. Boil well for 2-3 minutes. Switch off the gas. Transfer the gravy to a bowl. Add the koftas to the curry. Beat the remaining 2 tsp malai, garnish the kofta with chopped coriander leaves. Serve hot.

Serves: 7-8 adults
*************************
MANGO SEED SABZI
(Gujarati Gotla Nu Shaak)

Viewer's Submission: received from Kuntal Thakore, San Jose, USA
Hi, I am Niyati again from San Jose, CA, USA. My Previous recipe was "Vegeterian Taco-Tostada" .This time I want to share with you a very rare recipe called "Gotla nu shaak" or "Mango Seed Sabzi". This the recipe to use mango seed and convert them into delicious mouth-watering dish, instead of throwing them out. My e-mail is nthakore@cisco.com



INGREDIENTS



Mangoes with seeds : 4-5 (ripe and sweet & sour, if you have only seeds after the mango juice has been extracted, it would be great)

Water : 2 cups

Gud and Salt : to taste
Haldi and Red Chilly powder : 1/4 tsp
Lemon juice (if mangoes are too sweet)

For Tadka

Jeera
Hing powder (optional)

METHOD



Extract Mango juice from the mangoes and keep aside. Do not throw Mango seeds but keep them aside with all juice in it. In a Pan , mix Mango seeds and little bit of mango juice and water but do not make the mixture too thin. Add salt, haldi and mirch powder. Now taste the liquid if it is sour then add gud to make it sweet and sour, if it is sweet then add lemon juice to make it sweet and sour. Heat the mixture on medium heat until the masala mixes well and the mixture becomes little thick. 2-3 minutes.

Heat oil , add cumin seeds and hing powder. when the seed splutters, pour tadka to the sabzi and heat the sabzi on low flame flame for 10 minutes.

At the end, Add chopped coriander and enjoy mango seed sabzi with chapatis.

You should serve the sabzi with at least one mango seed in the bowl.
******************
MOTI MAHAL DAL



INGREDIENTS

Urad dal (sabut)
250 gm
Salt
1 tsp.

Rajma
50 gm
Garam masala
tsp.

Onion (finely chopped)
1
Hing
1 pinch

Garlic (paste)
1 tsp.
Red chilly (sabut)
4

Green chilies (finely chopped)
3
Fresh cream or (malai)
cup

Ginger (paste) and Red chilly powder
1 tsp. each
Curd
cup

Tomato (finely chopped)
4 pcs
Ghee
3 tbsp.


METHOD

Soak rajma and urad dal overnight. Put them along with salt and 3 cups of water in a pressure cooker. Cover it with lid and wait for 3 whistles and simmer it for 15 minutes. Heat ghee in a kadahi. Put sabut red chilly and hing. Add garlic paste and fry it for minute. Now put onion, ginger paste, green chilly and cook for 1 minute. Add tomato and fry till done. Now add boiled dal. When dal is done, beat the curd and add. Mix well. When it becomes thicker, add garam masala and turn off the gas. Add cream and mix well. Sprinkle some chopped coriander leaves. Serve hot.

Serves: 8-10 adults
**********************
MUGHLAI ALOO DUM



INGREDIENTS

Potatoes (small size)
400 gm
Posta
20 gm.

Curd
100 gm
Tej patta
1

Oil for deep frying

Cardamom (small)
5

Salt
1 tsp.
Green chilly
4

Red chilly powder
1 tsp.
Dalchini
1"

Dhaniya powder
2 tsp.
Javitri
1"

Onion (sliced)
2
Cardamom (big)
1

Ginger and Garlic (paste)
1 tsp.
Tejpatta
1

Kaju
20 pcs
Laung
2

Water
1 cup
Chopped coriander
some


METHOD

Soak kajus (8-10), posta, small cardamom, green chilly for 1 hour and grind to make a paste. Beat curd. Add red chilly powder, salt, dhaniya and ginger garlic paste. Peel the potatoes and prick all over with fork. Put these potatoes in the curd mixture and keep aside for one hour. Heat oil in a kadahi. Fry the rest of the kaju and the onion till it gets golden brown. Remove the potatoes from the curd and fry them in the rest of the oil. Strain the oil. Heat little oil in a pressure cooker. Add the sabut garam masala. Add the kaju paste and fry it on a low flame till it gets light brown. Add the leftover curd mixture. Fry till the oil separates. Add potatoes and mix it. Then add 1 cup of water. Cover it. After 1 whistle simmer it for 5-7 minutes and turn off the gas. Add the fried kaju, onion and mix it. Sprinkle chopped coriander. Serve hot with Mughlai Parantha.

Serves: 7-8 adults
***************************
NAVRATAN KORMA



INGREDIENTS

Chopped Vegetables *
2 cups
Tomatoes
2

Apple
1
Oil
100 gm

Grapes
8-10
Curd
1 cup

Pineapple
1 slice
Onion
2

Paneer
100 gms.
Jeera powder
1 tsp.

Tal Makhana(fried)
8-10.
Kala namak
tsp.

Kaju (fried)
50 gms
Chat masala
tsp.

Salt
1 tsp.
Cherry
4-6

Fresh cream
1
Sugar
1tsp.


* Chopped vegetables should include carrot, French beans, peas, capsicum, cauliflower, cabbage and green onion.

INGREDIENTS FOR MAKING PASTE

Green chillies
3
Jeera
tsp.

Red chilly pd.
1 tsp. Each
Kaju
A few

Garlic
5 flakes
Posta (paste)
1 tsp.

Garam masala pd
1 tsp.
Ginger
3


METHOD

Boil the chopped vegetables till half done and drain away the water. Chop all fruits to equal size. Boil the tomatoes and strain the juice. Chop the onions. Heat oil in a kadahi. Fry the onions and add the masala paste. Fry till it becomes golden brown. Strain the curds and add to the kadahi. Add the tomato juice, salt, sugar, kala namak, chat masala and jeera powder. Now put the boiled vegetables. Cover and simmer for 4-5 minutes. Turn off the gas. Mix the chopped fruits, fried kaju and makhana. Decorate it with fresh cream and cherries. Serve hot.

Serves: 5-6 adults
***************************
PANEER PASANDA



INGREDIENTS

Paneer
250 gms.
Salt and Sugar
1 tsp. each

Kaju powder
25 gms.
Onions
2

Besan
2 tsp.
Curds
1 cup

Maida
3 tsp.
Kashmiri mirch
1 tsp

Red chilly powder
tsp.
Haldi
tsp.

Roasted jeera
1 tbsp.
Oil
100 gm

Cream and Tomato sauce
cup each
Coriander chopped
Few


INGREDIENTS FOR MAKING MASALA PASTE

Posta and Jeera
1 tsp. each
Garlic
4 flakes

Green chillies
3 each
Ginger
"

Dalchini
2
Laung
3


METHOD

Cut the paneer into 6 equal sized pieces. Sandwich kaju between two pieces of paneer. Make a batter of besan, maida and red chilly powder. Dip the paneer pieces in this and fry. Transfer to a bowl and keep aside. Grate the onion. Heat oil in a kadahi. Add sugar. Let it brown. Add onion. Fry till it gets golden brown. Add salt and masala paste. Fry it for 1 minute. Add curd, water, haldi and kashmiri mirch powder and cook for half a minute. Add tomato sauce. When it becomes thicker, pour it on the fried paneer. Garnish with fresh cream and roasted jeera. Sprinkle some coriander leaves. Serve hot.

Serves: 3-4 adults
********************
PANEER BUTTER MASALA



INGREDIENTS FOR TANDOORI MASALA

Curd
cup
Salt
1 tsp.

Ginger Garlic paste
1 tsp. each
Red chilly powder
1 tsp.

Coriander (ground with 2 green chilly)
1 tbsp.
Lemon juice or ( tsp. vinegar)
1 tsp.

Garam masala
tsp.
Orange and yellow color
few drops


INGREDIENTS FOR NORMAL MASALA

Paneer
kg
Sugar
1 tbsp.

Tomato Juice
cup
Tejpatta
1

Kaju
10.
Water
1 cup

Tomato sauce
3 tbsp.
Fresh Cream
cup

Garam masala
tsp.
Onion
1

Red chilly powder
tsp.
Butter
100 gm

Salt
tsp.
Oil
2 cups


METHOD

Cut the paneer into small pieces. Cover with tandoori masala and leave for 20 minutes. Fry it. Peel, boil and grind the onions. Fry them in 1 tbsp. of oil to a golden brown color. Melt the butter in kadahi. Put sugar. Let it brown. Put kaju paste and fry for 1 minute. Put tomato juice, tomato-sauce, red chilly powder, garam masala, salt and fry for 1 minute. Add paneer. When it starts boiling, turn off the gas. While serving, garnish with cream. Serve hot.

Serves: 8-10 adults
**************************
SHAHI KOFTA



INGREDIENTS

Paneer
225 gms
Kaju (in small pcs)
250 gms

Besan
3 tbsp.
Kishmish and Paneer
2 tbsp. each

Maida
2 tbsp.
Kesar (leaves or essence drops)
some

Salt
1tsp.
Coriander leaves (finely chopped)
Some

Black pepper
tsp.
Bread crumbs
4 tbsp.

Oil for frying
200 gm
Potatoes (boiled)
2 big

Tomato
400 gms
Onion
100 gms

Coriander leaves
2 tsp.
Water
1 cup


INGREDIENTS FOR MAKING MASALA PASTE

Ginger
"
Dalchini
1

Garlic
6 flakes
Cardamom (small)
2

Posta
1 tsp.
Jeera
I tsp.

Laung
3
Green chilly
2


Soak all the ingredients for half an hour in water and grind.

INGREDIENTS FOR DRY MASALA

Kashmiri mirch
1 tsp.
Garam masala powder
tsp.

Dhaniya powder and Haldi
1 tsp. each
Black pepper
tsp.

Sugar
1 tsp.
Kala namak
tsp.

Kaju (grounded)
25 gms
Fresh cream
2 tsp.

Makhana powder
25 gms
Tomato
400 gms

Coriander leaves
2 tsp.
Onion
100 gms


METHOD

Mash paneer till it is soft. Add maida, boiled potato, black pepper, garam masala, 1 tbsp of besan and mix. Add some water and make balls. Make a batter of the rest of the besan and add 50 gms of grated onion. Dip the balls in the batter and roll it in bread crumbs. Fry till it gets golden brown. Grate the left over onions. Boil the tomatoes and strain the juice. Heat oil in a kadahi. Add sugar. Let it brown. Add onion and fry till it is soft. Put masala paste. Fry it for 2 minutes. Add tomato juice and all the dry masala. Add water. Boil it for 2-3 minutes. Now put the balls and cook slightly. Decorate it with fresh cream. Garnish with coriander leaves. Serve hot.

Serves: 8-10 adults
********************
STUFFED CAULIFLOWER



INGREDIENTS

Cauliflower (medium size)
1
Jeera
1 tsp.

Tejpatta
1
Dalchini (small pieces)
2

Cardamom (big)
2
Haldi
tsp.

Green chilly
1
Garam masala powder
1 tsp.

Onion (finely chopped)
1
Red chilly powder
1 tsp.

Ginger paste
1 tsp.
Tomato
50 gm

Dhaniya powder
1 tsp.
Ghee
1 tsp.

Oil for frying
200 gm
Salt
tsp.


METHOD

Remove the sticks of cauliflower. Fry and keep aside. Chop the tomatoes. Heat ghee in a pressure cooker and add tejpatta, cardamom, jeera, dalchini and ginger paste. Fry the onion till golden brown. Put tomato, dhaniya powder, red chilly powder, garam masala powder and salt. Fry till done. Add the cauliflower. The cauliflower should be upside down so that the head of the cauliflower dips in the masala. Add 2 tbsp.of water and cover it with lid. After 1 whistle, turn off the gas. After 1 minute release the steam and remove the lid. Place the cauliflower with its head up in a bowl and pour the leftover gravy on it. While serving, cut it into 4 pieces.

NOTE

For richer taste, you can go a step further to bake the stuffed cauliflower in an oven. For this cover it with a cup of grated cheese and bake till the cheese becomes golden brown.

Serves: 4 adults
*******************
STUFFED CAPSICUM

INGREDIENTS

Capsicum (all of equal size)
6
Haldi
tsp.

Onion (of medium size and grated)
2
Garam masala
tsp.

Ginger (grated)
2 tsp.
Sugar
tsp.

Red chilly powder and Salt
1 tsp. each
Tomato juice
1cup


FOR STUFFING

Amchur
tsp.
Dhaniya
tsp.

Jeera and Salt
1 tsp. each
Urad dal (white)
cup

Garam masala
tsp.
Haldi
tsp.

Ginger (grated)
tsp.
Ghee (For tadka)
1 tsp.


METHOD

Boil the dal with salt and haldi. Separate the water from dal. Warm ghee and put jeera. Add urad dal, amchur, garam masala, dhaniya and mix. Cut off the top portion of the capsicum and hollow it from inside. Stuff with urad dal and put back the cut-off portion. Heat oil in a pressure cooker. Put onion and ginger. Fry for 1 minute. Now add tomato juice, haldi, salt, red chilly powder and sugar. Fry for another minute. Put the capsicum and cover. After 1 whistle turn off the gas. After 2 minutes, release the steam and open the pressure cooker. Transfer the capsicum to a bowl, put the leftover gravy on it and serve hot.

Serves: 6 adults.
******************
STUFFED TOMATO IN ENGLISH STYLE

INGREDIENTS

Tomatoes of equal size
8
Maida
2 tsp.

Carrot
1
Cauliflower (grated)
1 cup

Onion
2
Butter
25 gms

Paneer
50 gm
Milk
5 tsp.

Potato
2
Tomato juice and Salt
1 tsp. each

Peas
100 gms
Coriander leaves
A few

Green chilly
1
Tomato sauce
1 tbsp.


* All the tomatoes should be hard and of equal size.

METHOD

Peel and boil the vegetables. Heat butter and fry the onion, ginger, green chilies, maida, tomato juice and salt. Add milk and cook. When it becomes thicker, add tomato sauce. Mash all the vegetables and add to the above. Cut off the top portion of tomatoes and scoop them with the help of a pointed knife. When the vegetable masala cools down stuff the tomatoes with it. Spread on it the grated cauliflower and bake till the cauliflower gets golden brown. Decorate in a wide bowl and garnish with chopped coriander leaves. Serve hot.

Serves: 8 adults
*****************
TOMATO ONION DOSA

INGREDIENTS

Rice : 200 Gms

Urad Dal : 50 Gms

Tomato : 250 Gms

Onion : 100 Gms

Little Oil

Pepper or Chilly Powder

Salt, Asafoetida (heeng), Curry Leaves and corriander.


METHOD


Make dough of rice and urad dal by grinding them into a fine paste.

Fry tomato and onion in little oil. To this add pepper or chilly powder, salt, asafoetida, curry leaves and coriander. Then add this mixture to the dosa dough.

Using the dosa dough, make delicious dosas.


Makes: 10-12 Dosas
*********************
ONION UTTAPAM

NOTE


The batter for Uttapam is same as for Plain Dosa. The only difference is that it should be slightly thicker.


INGREDIENTS


Onion (finely chopped)
750 gms

Green chilies (finely chopped)
5-6

Ginger (big piece, finely chopped)
1

Butter or ghee
150 gms

Coriander leaves (finely chopped)
A few

Salt
To taste


METHOD


Finely chop all the vegetables. Heat tava (griddle). Spread paste on the tava. Sprinkle chopped vegetables on the paste and press slightly with the help of finger-tips. Roast it from both sides with help of butter or ghee in low flame. Serve hot with Sambar and Chutney.



Makes: 10-12 Uttapams
*****************
IMLI RICE WITH ONION RAITA


INGREDIENTS

Rice
2 cups

Tamarind (Imli)
50 gms

Salt
To taste

Water
1 cup

Chana Dal
1 tsp

Urad Dal
1 tsp

Oil for Tadka
1 tbsp


METHOD

Half boil rice. Soak Imli in water for 30 minutes. Mash it and strain it through a strainer. The tamarind water is ready for use. Heat oil in a kadahi. Add chana dal and urad dal. Add rice to it in the kadahi. Add salt and Imli water. Mix it well. Cover it with lid and simmer it for 5-7 minutes. Serve hot with Onion Raita.

Serves: 4-5 adults
*******************
SHAHI PARANTHA



INGREDIENTS

Maida
150 gms
Salt
1 tsp.

Atta
75 gms
Ajwain
tsp.

Sugar
2 tsp.
Ghee
4-5 tbsp.


INGREDIENTS FOR KHAMIR

Maida
cup

Soda-bi-carb
tsp.

Curd (in liquid form)
cup


METHOD FOR MAKING KHAMIR

During winter season soak all the ingredients overnight. In summer soak these things 4-5 hours before making.

METHOD FOR MAKING SHAHI PARANTHA

Add salt to maida. Add the mixture of khamir. Make dough with the help of khamir. Add water if required. The dough should be neither too hard nor too soft. Leave it for 15-20 minutes.

For making parantha, make balls of equal size. Roll out four thin layers of paranthas of equal size.

Keep first layer upon chakla. Spread ghee and ajwain. Now keep the second layer upon this. Repeat the same method. Keep the third layer and again repeat the above method. Now keep the fourth layer and press it from all the sides.

Make the parantha little bigger by pressing with hands.

Heat a tava and fry the paranthas to desired crispness with the help of enough ghee and by pressing it on tava.

Serve hot.


Makes: around 7-8 paranthas
*************
TANDOORI ROTI



INGREDIENTS

Maida
500 gms

Atta
500 gms


METHOD

Sieve the maida and atta. Make a dough by mixing water. Roll into slightly thick rotis of equal size. Heat a tava. Apply water on one side of roti. Put the roti on the tava with the wet side facing downwards. Turn the tava upside down and apply heat to the dry side of the roti. Keep moving the tava in circle over the flame. Cook the roti till done. Serve hot with Moti Mahal Dal.

NOTE

The rotis can be polished with butter for better taste. The rotis will be much softer if paneer water is used instead of plain water for making the dough. The rotis can also be grilled in Gas Tandoor for even better taste.



Makes: about 25-30 rotis
********************
NAAN



INGREDIENTS

Maida
500 gms
Sugar
2 tsp.

Baking powder
1 tsp.
Fresh yeast *
tsp.

Curd
cup
Butter
50 gms

Milk and water (mixture)
cup (lukewarm)
Kalonji (kala jeera)
15 gms


* Fresh Yeast may not be available everywhere. You may use tsp Dry Yeast instead if required.

METHOD

Sieve the baking powder, salt (1 tsp) and maida together. Melt the butter and add to this and mash it with your palm for about 15 minutes till it becomes fluffy. Add kalonji. Make a well in the center of maida mixture and put milk and spread fresh yeast on it. When the yeast starts bubbling make the dough of maida. The dough should be slightly elastic. Keep aside for 5-6 hours. Make 10-12 balls and make slightly thick rotis. Grill it in tandoor. Polish with butter and serve hot with Paneer Butter Masala.

NOTE

The naan can also be stuffed with mixed vegetables.



Makes: 10-12 medium size Naans.
***************
MUGHLAI PARANTHA



INGREDIENTS FOR MAKING DOUGH

Maida
500 gms

Soda-bi-carb
tsp.

Curd (liquid)
200 gms


INGREDIENTS FOR MAKING TOPPING

Carrot
2
Dalchini
1"

Beans
10-12
Javitri
1"

Cauliflower (small)
1
Cardamom (big)
1

Cabbage (small)
1
Tejpatta
1

Potatoes
5-6
Laung
2

Coriander Leaves (chopped)
A few
Cardamom (small)
2

Red chilly powder
1 tsp.
Green chilly
2

Dhaniya powder
tsp.
Ginger
1

Garam masala
tsp.
Oil
2 tbsp.


INGREDIENTS FOR BESAN TOPPING

Besan
100 gms

Salt
tsp.

Red chilly powder
tsp.


Make thin Besan batter by mixing all the three ingredients in water.

METHOD FOR MAKING TOPPING

Finely chop the beans. Grate carrot, cabbage and cauliflower. Boil and mash the potatoes. Finely chop green chilles and coriander. Heat oil in a kadahi. Season with dalchini, javitri, laung, small and big cardamom, tejpatta, green chilly and ginger. Put all the grated and chopped vegetables. Fry for 2 minutes and cover with lid. Remove the lid after 2 minutes. Add the mashed potatoes and mix. Add salt (to taste), dhaniya, red chilly powder and garam masala. Mix it well and turn off the gas.

METHOD FOR MAKING DOUGH

Sieve maida and soda together. Make soft dough with the help of curd. Leave it for 5 -6 hours. Roll into rotis of medium size. Heat a tava. Put a roti on the tava. Put vegetable topping on the roti and spread it evenly. Cover the vegetable topping with the besan batter. Turn the roti over. Fry into crisp paranthas with the help of little oil. Serve hot with Mughlai Aloo Dum.

Makes: about 20 paranthas
***************
KULCHA



INGREDIENTS

Maida
500 gm
Sugar
1 tsp..

Suji
100 gm
Lukewarm water
For dough

Milk
100 ml
Salt
1 tsp.

Dry yeast
1 tsp.
Oil
2 tbsp.


METHOD

Sieve the maida. Slightly warm the milk. Soak suji in that for half an hour. Make a well in the center of the maida. Put the suji mixture, oil, salt, and sugar in the well. Spread yeast over it. Make the dough with the help of warm water. The dough should be elastic and soft. Leave it for 2 hours. Make balls of equal size. Roll into slightly thick rotis. Grill it in tandoor. Polish with butter and serve hot.

NOTE

If you want to make Stuffed Paneer Kulcha then mash 200 gms of paneer. Now add black pepper, salt, garam masala and chopped coriander. Stuff it into the dough. Roll into slightly thick rotis. Grill it in tandoor. Polish with butter Serve hot.

Makes: 15 kulchas
*********************
FRIED RICE


INGREDIENTS

Rice
2 Cups
Green Onion (finely chopped)
1 cup

Oil
4 tbsp.
Green peas (boiled)
cup

Tomato (sliced)
1
Soya sauce
2 tbsp.

Carrot (cut into small cubes)
cup
Salt
to taste.

French beans (cut into small cubes)
cup
Ajinomoto
tsp.

Capsicum (cut into small cubes)
cup
Vinegar 2 tbsp


METHOD

Wash rice and boil it in salted water without covering. When rice is done, strain it through a strainer and let it cool. Heat oil in a kadahi and slightly fry the onions. Put all the vegetables except peas and tomatoes. Add boiled rice along with aji-no-moto, salt, soya sauce and vinegar. Cook for 2-3 minutes on high flame while continuously stirring it. Transfer to a serving bowl and garnish with tomatoes and peas. Serve hot.

Serves: 5-6 adults
***************
VEGETABLE BIRYANI
INGREDIENTS
Basmati Rice
2 cups
Big Cardamom
2

Chopped onion
1
Jeera and Salt
1 tsp each

chopped mixed vegetables
2 cups
Dalchini
1

Ghee
4 tbsp
Dhaniya (Coriander powder)
1 tsp

Laung (cloves)
3
Garam Masala
1 tsp

Water
4 cups
Red Chilly Powder
1 tsp


METHOD

Rinse the rice properly and soak it for 5-7 minutes. Heat ghee in a pressure cooker and add laung, dalchini and elaichi and fry for 1 minute. Add the onion and fry to a golden brown color. Add vegetables and fry for 4-5 minutes. Add rice, water, salt and the remaining spices. Cover the lid and cook on high flame. After one whistle turn off the gas. Remove the lid, garnish with fresh coriander and serve hot with Raita or Salad.


Serves: 4-5 adults
****************
FRIED RICE


INGREDIENTS

Rice
2 Cups
Green Onion (finely chopped)
1 cup

Oil
4 tbsp.
Green peas (boiled)
cup

Tomato (sliced)
1
Soya sauce
2 tbsp.

Carrot (cut into small cubes)
cup
Salt
to taste.

French beans (cut into small cubes)
cup
Ajinomoto
tsp.

Capsicum (cut into small cubes)
cup
Vinegar 2 tbsp


METHOD

Wash rice and boil it in salted water without covering. When rice is done, strain it through a strainer and let it cool. Heat oil in a kadahi and slightly fry the onions. Put all the vegetables except peas and tomatoes. Add boiled rice along with aji-no-moto, salt, soya sauce and vinegar. Cook for 2-3 minutes on high flame while continuously stirring it. Transfer to a serving bowl and garnish with tomatoes and peas. Serve hot.

Serves: 5-6 adults
******************
HOT & SOUR TOMATO SOUP



INGREDIENTS

Tomato (chopped)
1 kg
Sugar
1/2 tsp.

Tomato (finely chopped)
1.
Black pepper
1 tsp.

Cabbage (finely chopped)
1/2 cup
Chilly sauce
2 tsp.

Carrot (grated)
1/2 cup
Vinegar
3 tbsp.

Beans (finely chopped)
5-6
Corn flour (mixed in 1/2cup of water)
3 tbsp.

Ajinomoto
1 tsp.
Paneer (cut into cubes)
100 gm

Salt
1 tsp
Oil
2 tbsp


METHOD

Put the chopped tomatoes in a pressure cooker with 3-4 cups of water. Wait for 3-4 whistle and simmer for 3-4 minutes. Turn off the gas. Let it cool and then grind. Heat oil in a kadahi. Put the finely chopped tomato. Cook it for one minute while mashing simultaneously. Add cabbage, carrots and French-beans. Stir it for one minute. Add the ground tomatoes. Put all the ingredients except corn flour. Boil it for two minutes. Put the corn flour paste and stir it. Cook till it becomes thicker. Add paneer and serve hot.



Serves: 5-6 adults
******************
PANEER CHILLY



INGREDIENTS

Cornflour
1 tbsp.
Tomato sauce
2 tsp.

Maida
1 tsp.
Green chilly (cut into thin & long strips)
5

Salt
1 tsp.
Garlic Cloves (optional)
5

Paneer
125 gm
Ajinomoto
tsp.

Vinegar
1 tsp.
Sugar
tsp.

Soya sauce
2 tsp
Black pepper
tsp.

Chilly sauce
1 tbsp.
Oil for deep frying

METHOD

Make a thin paste of Maida, Cornflour and 1/2 tsp of salt. Cut paneer into small square pieces. Dip them in the paste and fry to a golden brown color. Heat 2 tbsp. of oil. Fry green chilly and garlic. Put salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar and 2 tbsp. of water. Cook for half a minute. Add Paneer. Mix it well. Serve hot.



Serves: 2-3 adults
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VEGETABLE MANCHURIAN



INGREDIENTS FOR MANCHURIAN BALLS

Carrot (grated)
3
Maida
1 tbsp.

Cauliflower (grated)
1
Ajinomoto
tsp.

Raw Papaya (grated)
1
Black pepper and Salt
tsp. each

Small Cabbage (grated)
1
Corn flour
2 tsp.

Green chilly (finely chopped)
2
Oil for deep frying



INGREDIENTS FOR MANCHURIAN SAUCE

Oil
2 tbsp.
Worcestershire sauce
1 tbsp.

Ginger (paste)
1 tsp.
Tomato sauce
1 tbsp.

Garlic (paste)
1 tsp.
Vinegar
2-3 tsp.

Green chilly (finely chopped)
3-4
Salt
1 tsp.

Onion (finely chopped)
1
Black pepper
tsp.

Soya sauce
2 tbsp.
Corn flour
1 tbsp.


METHOD FOR MAKING BALLS

Put 1 tsp. salt in grated cabbage and leave it for 15 minutes. After that squeeze it. Mix all the ingredients for manchurian balls. If the mixture is too soft, add more maida. Make balls of oval shape. Roll the balls in dry maida. Heat oil in a kadahi. Fry the balls to a golden brown color.

METHOD

For preparing manchurian sauce, heat 2 tbsp. of oil in a kadahi. Add ginger and garlic paste and fry it for one minute. Add the sauces, vinegar, salt and black pepper and cook for 1 minute. Add 1 cup of water. Boil it and simmer for 2 minutes. Mix 1/2 cup of water in corn flour and add while continuously stirring it. Cook till it becomes slightly thick. Remove from flame and keep aside. While serving boil it again and put the balls in it. Cook for one minute and serve hot.



Serves: 5-6 adults
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RAJ KACHORI

INGREDIENTS FOR MAKING KACHORI

Suji
200 gms

Atta
50 gms

Oil for frying

METHOD FOR MAKING KACHORI

Make a stiff dough of Suji and Atta with water. Divide into 15 equal parts, roll into rotis and fry on medium flame. They must be puffed up. After they cool down, ensure that they are not soft. If they are, fry again. Keep aside.


INGREDIENTS FOR FILLING


Curd (beaten) 500 gms Onions (chopped) 2
Masala Chhole 1-1/2 cup Urad Dal ke vade (bhalle)-small 15
Tamarind Chutney 1-1/2 cup Maide ki Papdi 30-40
Sprouts (boiled) 1-1/2 cup Bhujia (sev) 100 gms
Boiled Potatoes (chopped) 4 Coriander Leaves (chopped) 1 cup
Roasted Dhaniya Powder 2 tsp Chat Masala 2 tsp
Roasted Jeera Powder 2 tsp Garam Masala 1 tsp
Plain Salt and Rock Salt 1 tsp each Red chilly powder 1 tsp


METHOD FOR SERVING

Take one kachori in serving plate. Make a big hole in the centre. Fill with vada (bhalla), crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions. Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste. Garnish with bhujia and coriander leaves.


NOTE

For a richer taste, you can also add pomegranate seeds, grapes and chopped pineapple.

Makes: 15 Raj Kachoris.
*********************
MATKA CHAT


INGREDIENTS


Dried White Peas (Safed Matar) 250 gms Green Chilies (chopped) 3-4

Boiled Potatoes 3 Tamarind 25 gms
Tomatoes (chopped) 3 Coriander Leaves (chopped) A few
Ginger (finely chopped) 1 tbsp Dhaniya Powder 1 tsp
Salt 1/2 tsp Jeera Powder 1 tsp
Rock Salt (kala namak) 1/2 tsp Red Chilly Powder 1/2 tsp
Soda-bi-carb A pinch Chat Masala 1/2 tsp


METHOD


Soak the tamarind in 1 cup of water for an hour and strain. You will get about half a cup of tamarind water.

Soak peas in water for 7-8 hours. Boil in a pressure cooker with a pinch of soda-bi-card. Wait for one whistle and simmer it for 8-10 minutes. Switch off the gas.

Heat a kadahi. Put all the masala and roast to a brownish color. Add the boiled peas. Add all the remaining ingredients (except coriander leaves) along with the tamarind water. Cook for 2-3 minutes on high flame.

Garnish with the coriander leaves and serve immediately.

Serves: 6-7 persons
**************
LAHORI CHANA CHAT

INGREDIENTS

Kabuli Chana (boiled) 250 gms Green Chilies (chopped) 3-4
Boiled Potatoes 2 Ginger (finely chopped) 1 tbsp
Onion (chopped) 2 Coriander Leaves (chopped) 1 cup

Lemon juice 3 tbsp Tomatoes (chopped) 2
Sugar 1 tsp Salt 1 tsp
Roasted Jeera Powder 1 tsp Rock Salt (kala namak) 1/2 tsp
Red Chilly Powder 1/2 tsp Black Pepper Powder 1/4 tsp
Garam Masala Powder 1/4 tsp Chat Masala 1/2 tsp

METHOD

Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.

Serves: 6-7 persons.
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KATORI CHAT

INGREDIENTS FOR MAKING KATORI (BOWL)

Maida
200 gms

Oil
300 gms

Salt
1/2 tsp


METHOD FOR MAKING KATORI (BOWL)

Make a stiff dough of maida with 3-4 tbsp oil and salt. Divide into 15 equal parts, roll into thin rotis and prick with a fork all over. Heat oil in a kadahi. Grease the outside of a medium size steel bowl. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.

INGREDIENTS FOR FILLING

Curd (beaten) 500 gms Onions (chopped) 2
Masala Chhole 1-1/2 cup Urad Dal ke vade (bhalle)-small 15
Tamarind Chutney 1-1/2 cup Maide ki Papdi 30-40
Sprouts (boiled) 1-1/2 cup Bhujia (sev) 100 gms
Boiled Potatoes (chopped) 4 Coriander Leaves (chopped) 1 cup
Roasted Dhaniya Powder 2 tsp Chat Masala 2 tsp
Roasted Jeera Powder 2 tsp Garam Masala 1 tsp
Plain Salt and Rock Salt 1 tsp each Red chilly powder 1 tsp

METHOD FOR SERVING

Dip a katori in the curd and put in a serving plate. Fill with vada (bhalla), crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions. Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste. Garnish with bhujia and coriander leaves.

Makes: 15 plates.
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FALOODA


INGREDIENTS


Unboiled milk - 1/2 litre (approximately 4-5 cups)
Condensed milk (Milkmaid) - 1 tin
1 packet Jelly (preferably strawberry flavour)
Custard powder - 4 tbsp (note tbsp and not tsp)
Ripe Mango, Seddless Grapes - quantity as per your choice
Vanilla essence - few drops
Pista essence - few drops
Green color - pinch
Dried Grapes, broken Cashews, Badam - few

METHOD



Set jelly and keep it in fridge.

Mix together condensed milk and unboiled milk. Boil on low-medium flame.

Dissolve custard powder in small qty of milk and pour it into the milk when it reaches boil.

Simmer gas for 5 mins till mixture is thick. Then take off gas and cool for a while.

Now divide the qty of the mixture into two by pouring it into 2 separate vessels.

Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel.

Keep the 2 vessels in freezer. After an hour, remove the 2 vessels, beat the contents separately in mixie and rest the 2 vessels again in freezer like before.

After well set, break jelly into pieces and take out the 2 vessels.




How to Serve


Take a tall glass. Pour jelly at the bottom.

On top of it, place a scoop of vanilla icecream.

On top of it, place finely cut pieces of mango and grapes.

Next, place a scoop of pista icecream.

Decorate with dried grapes, broken cashews and badam. (If possible, also with a plum).

Serve with a long spoon.

Enjoy !!!

Serves: 4 glasses
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Payasam

Carrot Payasam

ingredients
1. carrot grated- 250gmcarrot cut intosmall pieces-750gm2. milk-1 1/4 litre3. sugar- 2 cup4. condensed milk-1 tin5. cardamom powder- 1/2 tsp6. ghee- 4 tbs7. cashewnuts andkismis fried in ghee -2 tbs each

method
Saute the grated carrot in ghee and keep aside. Cook the carrot pieces in 1 glass of milk. When cooled grind this milk and carrot pieces in a mixer. Boil the balance milk by adding sugar. Add carrotmilk to this and boil again. Add condensed milk, sauted carrot, fried cashews and kismis , cardamom powder . Boil for 1 minute and remove from fire.
-----------------------
Green Gram Payasam
ingredients
1. green gram dhal(cheru payar)- 1 cup2. jaggery- 250 gm3. ghee- 1 tsp4. coconut milk-4 cup5. cashew nuts fried in ghee- 1 dspcoconut sliced into small piecesand fried in coconut oil-1 dspcumin seeds powder- a pinch6. boiling water- 4 cups

method
Fry the dhal in a hot pan. Cook the dhal in boiling water. When it is very soft add jaggery. When it melts and most of the syrup is absorbed, add ghee. Keep stirring and saute . Take it off the fire and mix the coconut milk. Let it simmer again. When the payasam is fairly thick, add the 5th ingredients and remove from fire.
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Vermicelly Payasam
ingredients
1. vermicelly-50 gm2. milk-2 cup3. cardamom-34. cashewnut-1tbsp5. raisins-1tbsp6. ghee or dalda-1 tbsp7. vanilla essence-1/2 tsp8. kesari powder-a punch9. sugar-1 cup

method
Break vermicelly into small bits. Heat ghee in a pan and fry chopped cashewnuts and raisins. Remove them and keep aside. To the same pan put vermicelly, stir constantly and fry till it turns to light golden brown colour. Pour one cup of water into the pan and cook till the vermicelly become soft. Add the milk and let it boil. Add cardamom powder and sugar. Add the fried cashews and raisins and cook over a low fire till the payasam is thick. Mix the kesari powder in little milk and add to the payasam. Mix well and remove from fire. Add essence, cool and serve.

Sweets

Rasgulla

Ingredients:
1 litre milkJuice of lemon1 1/2 cups sugar4 cups water2-3 drops rose essence

Instructions:
1. Heat the milk and bring to boil.2. Cool the milk for a couple of hours. Remove the cream layer.3. Reheat the milk and bring to a boil.4. Add the citric acid dissolved in some water.5. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes.6. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.7. Strain the milk through a muslin cloth. Wash the chenna(paneer) in the cloth under cold running water.8. Press out the excess water and remove in a wide plate.9. Gently knead into a soft dough by passing between fingers.10.Make twelve equal sized balls of the dough. Slide the balls into the boiling sugar water. Cover with a perforated lid. Boil for 15 minutes.11.Take off from heat and cool them to room temperature.12.Add essence and chill for at least 4 to 5 hours.
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Mysorepak

Ingredients:
1 cup besan (gram flour)2 ½ cups ghee (approximately)1 cup sugar (heaped)1 ¼ cups sugar¼ tsp. Cardamom powder

Instructions:
1. saute the flour with 4-5 tbsp. ghee for 2-3 minutes.2. Heat rest of the ghee in a different vessel.3. Add water to the sugar. Heat and prepare syrup of 1 ½ thread consistency.4. Pour the syrup on the sauted flour. Keep stirring consistently on a high flame.5. Keep adding the heated ghee little by little to the mixture. Keep stirring.6. Mysore pak will slowly start expanding. When done, the ghee will start separating out of mysore pak. 7. Stop adding any more ghee. The colour will change to light brownish. Add cardamom powder.8. Put off the heat. Pour the mysore pak in a thali. Allow to cool down a little and set.9. Keep the thali tilted so that the extra ghee drains out. Cut into pieces.
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Puran Poli
There are three parts to making Puran Poli. Puran (The Filling), Poli (The Covering) and Aamti (Type of Dal).

Filling (Puran):
Ingredients :3 cup Bengal Gram Dal2&1/2 cup Sugar5 grams cardamons1 tsp ginger-dry(powder)Salt to taste

Instructions :
Wash the Bengal-Gram-Dal in warm water and then pressure cook it properly (water added should be double the dal).After it is cooked, drain out the excess water by keeping it in a strainer for about 15-20 minutes.Now add the sugar,mix it and then grind it in a mixer.Roast the mixture in a pan on a very slow flame for about half an hour.Keep stirring continuosly, otherwise the mixture could get burnt.When the water is dried and it becomes a thick mixture, off the gas.(Or if you have the special hand grinding machine for the dal, then after the dal is pressure cooked and have drained the excess water, mix the sugar and then roast it on the gas flame first. Then grind it in the special hand grinding machine.)Thus the filling is ready.

Ingredients:
Covering(Poli):2 cup Wheat Flour1 cup All Purpose Flour (maida)1/4 cup OilSalt to taste
Instructions:Mix the wheat and the All-Purpose-Flour.Add to it the oil, salt and knead a soft dough.Keep aside the dough for about 2 hours.For making the PuranPolis:First make even size balls of the dough.Roll out one of the ball of about 1 inch diameter.Then fill 1 tbsp of the filling in it and seal the rim to form a flat ball.Again roll out this ball gently.Roast it on the tava (skillet) on medium flame till both sides are done.Repeat for rest of the balls one by one.Serve hot with ghee and Aamti.

Aamti (Type of Dal):
Ingredients :3/4 cup pressure cooked Bengal Gram Dal2 tbsp Oil1/4 tsp Mustard seeds3-4 curry leves2-3 cardamons skin1-2 Cloves2-3 black Pepper seeds1 inch Cinnamon1/4 of the full dry Coconut2 tbsp Coriander seeds or the seeds powder3 tsp garam masala1/4 tsp Turmeric powderSalt to tastepinch of Asafoetida

Instructions :
Heat oil in a pan.Season it with mustard seeds, Curry-Leaves, cardamon skins, cloves, black pepper seeds and cinnamon.Then add the pressure cooked Bengal-Gram-Dal along with the drained out water plus little more water.Then add the dry coconut ( burn the coconut on a flame carefully till black and then crush it little before adding).Then add the coriander seeds powder (roast the coriander seeds and then grind it coarsely).Now add the garam masala, salt, turmeric powder and asafoetida.Also add 1 tbsp of the sweet filling made earlier.Boil it for sometime on slow flame.Serve hot with the Puran Polis.
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Jalebi

Ingredients:
1 cup self-raising flour a pinch baking powder 1/2 cup yogurt Oil for deep frying Optional Food Color - 2 drops Yellow, 1 drop Red Sieve the flour with the baking powder. Add 1/2 cup of water to the yogurt and beat well. Add it to the flour. Mix it, add a little water if required to make a smooth batter until it is of pouring consistency. Leave it overnight to ferment.

For the syrup :
1 cup sugar 1/2 teaspoon saffron 2 teaspoons rose water Dissolve the sugar in 1 cup of water and boil for 15 minutes. Warm the saffron in a small vessel; add a little milk until the saffron dissolves. Add to the syrup. Add the rose water. The syrup should be of 1 thread consistency. Keep the syrup warm.

To Make the Jalebis :
1. Heat the oil in a wok. 2. Select a plastic bottle with a small hole in the lid and fill with the batter. ( A ketchup dispenser works great ) 3. Press the batter out from the bottle into the hot oil in the form of a jalebi (like a coiled serpent) 4. Fry on both sides until light golden brown. Take out and place on a paper napkin. Wait for 1 minute. 5. Drop the fried jalebis into the hot syrup. Leave for 2 minutes and then remove. 6. Enjoy them warm. Store in an air-tight container.
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Pedha

Ingredients:
1 cup Carnation Milk powder3/4 cup sugar5 1/4 Tablespoons unsalted butterA pinch of Cardamom powderChopped Pistachios for garnishing

Method :1. Heat pan on medium high. Add 3 tablespoons of water along with the sugar. 2. Boil for a few minutes till you have the consistency of a single thread. 3. Test between your fingers. It should form a single thread when the fingers are pulled apart. 4. Turn the heat down to medium low. Add the unsalted butter then stir till the butter melts. 5. Now, Add the milk powder and cardamom, mix well. 6. When the mixture becomes like cake-batter then take it off the stove and keep it aside Cool for 1 hour. 7. As the batter thickens, make 2 inch balls. Dent in the middle to form a small crater. 8. Garnish with chopped nuts. Makes 12 to 15 pedhas.
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Boondi Ladoo

Sweet round balls made of gram flour- Also Known as MOOTICHOOR LADOO

Ingredients :
500 GMS besan8 tbsp. MilkA pinch of baking powderghee (clarified butter) for frying1 tsp. cardamom powder500 GMS Sugar1/2 tsp. Saffron essenceSome dry fruits like almonds, pistachios, cashewnuts, raisins

Method :
1. Make syrup with 4 cups of water and the sugar until the syrup thickens. Remove and keep warm.2. Blend together besan (gramflour) and baking powder.3. Put in saffron essence (or saffron soaked in warm milk) along with the milk and enough water to make a thick batter.4. Beat it vigorously until the mixture turns smooth.5. Keep it aside to settle so that the mixture drops easily in the heated Ghee(clarified butter) and is not too thin.6. Now heat enough pure Ghee(clarified butter) for deep frying .7. Then take a very fine sieve with holes in it and rub the batter a little at a time through the sieve so that the mixture fall through the holes into the hot Ghee(clarified butter).8. The deep fried small balls comes out in the form of boondi which is of pale golden color.9. Drain thoroughly and put them immediately into the syrup.10.When all the mixture is used up and the boondi is in syrup , put in the dry fruits and cardamoms.11.If the mixture is too dry then sprinkle a little hot milk over it. Mix again thoroughly.12.Grease your hands and then shape the mixture into small ladoos.
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Gulab Jamun

Ingredients :
Milk powder – 1½ cup Self-raising flour – ½ cup If you are using plain flour instead of self-raising flour, add: Baking Soda - ½ cup Baking Powder - ½ tsp Fresh cream – approx 120 ml (to make the dough) Cooking oil – for deep frying
S
ugar Syrup :
Sugar – 3 cups Water – 6½ cups Ground Cardamom – ½ tsp Rose essence or Rose water – 1 tsp

Method For the jamun:
1. Mix the milk powder and self raising flour (add baking soda and baking powder if using plain flour). 2. Add enough cream to make a moist dough. 3. Roll the dough into small balls.

For the syrup:
1. Add the sugar, water, cardamom powder and rose essence in a large sauce pan and bring to boil over a low heat. 2. Heat oil in a wok or kadai, until a jamun ball dropped into the oil slowly starts to sizzle. 3. Reduce heat and add the jamuns a few at a time - stirring gently until they rise to the surface. 4. When in the oil, they must be rolled constantly so that they will cook evenly and won't burn or crack. 5. When they turn golden brown remove from oil and add to the syrup. 6. When the jamuns expand and become softer, remove the pan from heat and set to cool.
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Rasmalai

Ingredients:
200 gram or half-half milk=2 liter Half-half milk=0.75 liter Skim milk powder=2 Tspn or Skim condensed milk=1 Tspn Cardamom powder=1 tspn Fresh lime juice= 1 tspn Non Fat Yogurt=1 Tspn Almonds and Pistatios=5 pieaces each, grated Sugar=2 cups Water=5 cups Saffron=4-7

Strands Preparation :
1.Boil 2 liter milk, add yogurt and lemon juice to it. Boil for 5-10 minutes. Paneer will separate from water. Transfer it to a clean thin cloth, tie it to drain water and leave overnight. Make small balls and flatten them to small patties (1 to 1.5 inch).
2.Take 5 cups water in a pan, add 1 cup sugar and boil. Put the paneer patties in this boiling water gently. Let it boil till they become soft and spungy (it takes about 15 minutes).
3.In another pan, put the milk and 1 cup sugar, add milk powder and boil until the quantity reduces to half. Take care that milk should not stick at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands.
4.Gently remove each patty from the water, and drain all the water and transfer to the prepared milk. Boil at low heat for 5 minutes.
5.Remove from heat and allow it to cool to room temperature
6.Put the Rasmalai into refrigertor for 3-4 hours.

Serve rasmalai chilled.
Preparation time: 45 minute
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Kaju Barfi

Ingredients:
2 cups cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. Ghee 1/2 tsp. cardamom powder Silver Varak for decoration

Instructions:
1. Drain and blend the cashew nuts to a fine paste. 2. Use as little water as possible when blending.3. In a heavy saucepan put sugar and paste. Cook on a medium heat.4. Keep on stirring continuously till a soft lump is formed.5. Add ghee and cardamom powder and mix well. 6. 6. Spread on a clean greased work surface. 7. Roll lightly with a rolling pin, to a desired thickness. 8. Apply the silver varak. Cool and cut into diamond shaped burfis.
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Mohanthal

Ingredients:
1 cup gram flour (besan)50 gms mawa (khoya)½ cup ghee2/3 cup sugar¼ tsp. Cardamom powderFew strands of safron1/8 tsp. Nutmeg powderSlices of almond and pistachio2 tbsp. milk

Instructions:
1. Heat ghee in a pan.2. Take besan in a thali. Make a well in the centre. 3. Add 1 tbsp. of hot ghee on flour. Add 1 tbsp. of milk on top of hot ghee4. Repeat the process once again. Put one or two tbsp. of hot ghee more. Mix well.5. Seive the flour to get coarse flour.6. Saute the flour on low flame till light brown with the remaining ghee.7. Add mawa, saute again till reddish brown. Keep aside.8. Add 1/3 cup water to the sugar. Heat and prepare syrup of 1 ½ string consistency.9. Pour the syrup over the flour, add all the masalas. Mix well. Keep it aside, till it thickens on its own. Stir at intervals.10.Pour in a greased thali.11.Sprinkle slices of almond and pistachio. When cool cut into pieces.
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Dum Aloo (Potato)

Dum Aloo (Potato)

INGREDIENTS
Potato : 250 gm Garam masala : ½ tsp. Tomato : 100 gm Jeera : ¼ tsp. Dhaniya powder : 1½ tsp. Hing : 1 pinch Red chilly powder and Haldi powder : ½ tsp. each Oil for tadaka : 2 tbsp. Salt : 1 tsp. Coriander leaves : for flavour

METHOD
Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri

Serves: 4-5 adults

Nylon Khaman Dhokla

Nylon Khaman Dhokla

Ingredients:1 cup Besan or gram flour1 ½ tbs fine semolina (rava)3 tsp sugar2 tbs oil1 cup warm water½ tsp citric acid (or juice of 1 lemon)A pinch of baking sodaSalt to taste
For the tempering:1 tsp mustard seeds1 tsp cumin seedsA pinch of asafetida2 green slit chillies1 tsp oil1 tbs water1 tsp sugar
For the garnish:Some chopped corianderGrated coconut
Method: - Heat water in a large vessel in which you can steam the dhokla.- Meanwhile mix the gram flour, semolina, sugar, citric acid and salt well.- In a cup of hot water add 1 tbs of oil and whisk it like you would for a salad dressing with an egg beater or a whisk.- Add this water and oil mixture to the dry mix and beat it well until the batter is nice and smooth. (exactly what you’d do for a cake batter)- Now add a pinch of baking soda to the mix and a few drops of water just over the soda.- Beat the mixture once again and you’ll see it rise and become whiter.- Spread the mixture onto a prepared/oiled plate or thali and steam it for 10 minutes.? Cool the dhoklas and cut them into diamond shapes of about 3 cm x 3 cm.? Prepare the tempering by heating oil in a small pan, and adding the mustard seeds and cumin seeds to it. As soon as the seeds begin to crackle add the asafetida and the slit green chillies.- Take the pan off the fire and add a water to the tempering and sugar.- Pour this tempering over the ready dhoklas.- Garnish with fresh coriander and grated coconut and its ready to eat!
Tip: For those who are not prevalent with steaming, take a large vessel and a plate that’s small enough to fit within the vessel without getting stuck. You will need a lid to cover the larger vessel completely. You could use a pressure cooker also, and all you need is a small steel plate to fit into the pressure cooker without getting stuck. Fill the larger vessel only 1/4th with water and place a tall steel glass filled with water, or a pressure cooker ring in your larger vessel. Place the steel plate full of the dhokla batter on it. Cover the with a lid and cook for the required time.

Desi Food Glossary

Desi Food Glossary
ENGLISH URDU
Almonds Badaam
Aniseeds Sounf
Apricot Khubaani
Apple Saib
Asafoetida Heeng
Ash Gourd Petha
Banana Kaila
Baking Powder Soda
Barley Jaw
Bay Leaf Tezz Patta
Beans Saim
Beet Root Chuqandar
Bell Peppers Shimla Mirch
Bengal Gram Chanay Ki Dal
Betel Leaf Paan
Betel Nut Chaaliya
Bitter Gourd Karaila
Black Pepper Kaali Mirch
Black Gram Kaala Chana
Bottle Gourd Lawki Brain
Bheja Brinjals Baingan
Bread Double Roti
Bread Crumbs Sukhi Double Roti Ka Chura
Broad Beans Saim Ki Phali
Butter Makhan
Buttermilk Lassi
Brown Sugar Gur
Cabbage Band Gobhi
Capsicum Shimla Mirch
Candied Peel Narang Ka Chilka
Capsicum Shimla Mirch
Caraway Kaala Zeera
Cardamoms Choti Ilaichi
Carrot Gaajar
Cashew Nut Kaaju
Castor Sugar Pisi Huwi Cheeni
Cassia Leaves Tezz Patta
Cauliflower Phool Gobhi
Cereals Anaaj
Cayenne Lal Mirch
Chappati Roti
Cheese Paneer
Chick Pea Flour Besan
Chick Peas Chanay Chilli Mirch
Cilantro Hara Dhania
Cinnamon Dal Cheeni
Citric Acid Tatrii
Clarified Butter Ghee
Cloves Long
Coconut Naryal
Coconut Oil Naryal Ka Tail
Cooking Apple Kacha Saib
Coriander Dhania
Coriander Leaf Hara Dhania
Corn Makai Corn Makai
Corn Flour Makai Ka Aata
Cream Malaai
Cucumber Kheera
Cumin Seeds Zeera
Custard Apple Shareefa
Curd Dahi
Curry Leaf Kari Patta
Dates Khajoor
Dasheen Arwi
Dill Soya Dough Gunda Huwa Aata
Dried Apricot Sukhi Huwi Khubaani
Drumsticks Shinga Phali
Dry Ginger Sonth
Dry Mango Powder Aam Choor
Eggplant Baingan
Essence Khushboo
Fenugreek Methi
Fig Injeer
Flour Maida
Fresh Mint Hara Pudina
Fruit Phal
Garlic Lehsan
Garnish Baghaar
Ginger Adrak
Gram Dal Chana Dal
Gram Flour Besan
Grapes Angoor
Gravy Saalan
Green Beans Phali
Green Gram Moong Dal
Green Chilli Hari Mirch
Green Mango Kairi
Green Peas Haray Mattar
Green Pumpkin Kaddu
Groundnut Moong Phali
Guava Amrood
Herbs Hara Masaala
Honey Shehed
Jaggery Gur
Jack-Fruit Khattal
Kewara Essence Kewra
Kidneys Gurday
Lady Fingers Bhindi
Lemon Nimboo
Lemon Rid Nimboo Chilka
Lentils Dal
Lettuce Salad
Lime Nimboo
Liver Kalaiji
Mace Javetri
Maize Makai
Maize Flour Makai Ka Aata
Mango Aam
Melon Kharbooza
Milk Doodh
Millet Baajra
Mint Leaves Pudina
Mould Sancha
Mushrooms Khumbi
Mustard Rai
Mustard Oil Sarson Ka Tail
Neem Flower Neem Ka Phool
Nutmeg Jaifal
Nigella Seeds Kalonji
Oil Tail
Onion Pyaaz
Onion Seeds Kalonji
Orange Malta
Olive Zaitoon
Olive Oil Zaitoon Ka Tail
Oven Tandoor
Oregano Seed Ajwain
Okra Bhindi
Papaya Papita
Pears Naashpaati
Peaches Aaroo
Peas Mattar
Peanut Moong Phali
Pear Naashpaati
Pepper Kaali Mirch
Peppercorn Kaali Mirch (Saabut)
Pineapple Annannaas
Pistachio Pista
Pickle Achaar
Plantain Kacha Kaila
Pomegranate Anaar
Pomfret Poplait Poppy Seed Khash Khash
Potato Aaloo
Plums Aaloo Bukhaara
Pulses Dal
Pumpkin Kaddu
Radish Mooli
Raisin Kish Mish
Red Chilli Laal Mirch
Red Lentils Laal Masoor Ki Dal
Red Pumpkin Metha Kaddu
Refined Flour Maida
Ribbed Gourd Turai
Rice Chaawal
Rice Flakes Lapwa
Rice Flour Chaawal Ka Aata
Rind Chilka
Roasted Gram Bhunay Huwe Chanay
Rose Water Gulaab Ka Ark
Saffron Zaafraan
Sago Sagodaana
Salt Namak
Semolina Sooji
Sesame Seeds Til
Sieve Channi
Soup Yakhni
Spices Garam Masaala
Spinach Paalak
Spring Onion Hari Pyaaz
Sugar Shakkar
Sugar Candy Misri
Sugar Cane Ganna
Sultanas Munaqqa
Sweet Potato Shakarkandi
Syrup Cheeni Ka Sheera
Tamarind Imli
Tomatoe Tamaatar
Turmeric Haldi
Turnip Shaljam Veal
Vegetables Sabzi
Vegetable Marrow Lawki
Vermicelli Sivaiyan
Vinegar Sirka
Walnut Akhrot
Water Paani
Watermelon Tarbooz
Wheat Gehun
Wheat Flour Gehun Ka Aata
Wheatmeal Gehun
White Flour Maida
White Gram Kabli Channa
White Pepper Saffaid Gol Mirch
White Pumpkin Saffaid Kadoo
White Radishes Mooli
Whole Red Chili Saabut Lal Mirch
Whole Wheat Aata
Wood Apple Bail
Yam Arni
Yeast Khameer
Yellow Food Colouring Zarday Ka Rang
Yellow Green Gram Moong Ki Dal
Yogurt Dahi
Yolk Zardi
Zucchini Turai

KESAR PISTA KULFI

GULAB JAMUN

INGREDIENTS
Paneer 1/2 cup Milk * 2-3 tsp Maida 50 gm Ghee for deep frying Khoya 250 gm Sugar 1 1/2 cup Soda-bi-carb 1/8 tsp Water 2 1/2cup Kewda Jal (Water) 2 tsp Elaichi Powder 1 pinch
* If required.
METHOD
Mash khoya and paneer separately to a smooth texture. Then mash them together with soda-bi-carb. Make it soft by adding milk If required. Heat ghee in a kadahi. Simultaneously, make 15-20 balls of the mashed mixture. Fry on low flame to a reddish brown color, which may take 4-5 minutes. Transfer directly to hot Chashni (Sugar Syrup). Boil once and turn off the gas. Serve hot.
METHOD FOR MAKING CHASHNI
Heat water and sugar in a kadahi. Keep stirring until the sugar dissolves. Bring it to boil and clean the syrup with diluted milk. Cook the syrup to one-thread consistency.
Makes: 15-20 gulab jamuns.

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MOONG DAL HALWA

INGREDIENTS
Moong Dal 300 gms Badam (chopped) 8-10 Ghee 200 gms Sugar 300 gms Khoya 200 gms Yellow Color 2 drops
METHOD
Soak dal for 7-8 hours and grind. Heat ghee in kadahi and cook dal to a slightly brown color and until the ghee separates from the dal. Add khoya and cook for 2-3 minutes more. Simultaneously boil sugar with 500 ml water and yellow color and add it to the dal. Cook for about 10 minutes until all the water is absorbed. Garnish with chopped badam. Serve hot
CAUTION
Be careful to stir continuously so that it doesn't stick to the kadahi.
Serves: 7-8 adults.

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KESARIA PEDA

INGREDIENTS
Khoa (mava) : 250 gms
Sugar : 250 gms
Illaichi (cardamom) powder : 1/2 tsp
Kesar (saffron) : 5 gms (alternatively, you can use 1/2 tsp saffron essence)
Pista : 5-6 (chopped)
METHOD
Heat khoa and sugar in a kadahi while stirring continuously till the sugar melts and then dries up. This should take approx 20 minutes. Add illaichi powder and kesar and mix well. Make about 15-20 medium sized Pedas of desired shape. Decorate with Pista.

METHOD FOR MAKING KHOA (MAVA)

Khoa is readily available in the market. In case it is not, you can make it at home by boiling 2 kgs of milk in a kadahi on high flame till it become like a dough. Take care to stir continuously when the milk starts to thicken. Once it is dry, spread it evenly in the kadahi, remove from flame and let it cool.

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INSTANT JALEBI

INGREDIENTS

1 1/2 cup Flour (Maida)1/2 tsp. sifted Baking Powder1/4 tsp. Salt1 cup fresh Yogurt1/2 cup Water (blend together with curd)70 grams Cheese - grated (Amul)Oil for frying
Syrup
1 cup Sugar1 cup Water1 tsp. MilkPinch of Saffron
METHOD
Mix together the blend yogurt and sifted flour. Blend in the Cheese. Whisk briskly and keep aside for 15 - 20 minutes. Now start making the syrup by boiling the sugar and water. Add the milk and remove the scum from the surface. Boil till you get a syrup of 'one thread' consistency. Heat oil, preferably in a non - stick frying pan. Put the Jalabi mixture in a plastic bag or piping nozzle and pipe 7 cm rings in hot fat. Fry till golden and immerse in warm syrup for 5 - 7 minutes. Serve hot.

Makes: About 12

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FALOODA

INGREDIENTS
Unboiled milk - 1/2 litre (approximately 4-5 cups)Condensed milk (Milkmaid) - 1 tin1 packet Jelly (preferably strawberry flavour)Custard powder - 4 tbsp (note tbsp and not tsp)Ripe Mango, Seddless Grapes - quantity as per your choiceVanilla essence - few dropsPista essence - few dropsGreen color - pinchDried Grapes, broken Cashews, Badam - few

METHOD

Set jelly and keep it in fridge. Mix together condensed milk and unboiled milk. Boil on low-medium flame. Dissolve custard powder in small qty of milk and pour it into the milk when it reaches boil. Simmer gas for 5 mins till mixture is thick. Then take off gas and cool for a while. Now divide the qty of the mixture into two by pouring it into 2 separate vessels. Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel. Keep the 2 vessels in freezer. After an hour, remove the 2 vessels, beat the contents separately in mixie and rest the 2 vessels again in freezer like before. After well set, break jelly into pieces and take out the 2 vessels.

How to Serve
Take a tall glass. Pour jelly at the bottom. On top of it, place a scoop of vanilla icecream. On top of it, place finely cut pieces of mango and grapes. Next, place a scoop of pista icecream. Decorate with dried grapes, broken cashews and badam. (If possible, also with a plum). Serve with a long spoon.

Enjoy !!!
Serves: 4 glasses

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KESAR PISTA

INGREDIENTS (KESAR)
Fresh Milk 250 ml C.M.C. 1/3 tsp Vanilla Custard Powder tsp China Grass tsp Kesar leaves Some Fresh Cream cup Sugar 2 tbsp Color (yellow) Few drops G.M.S. 1/3 tsp Kesar essence Few drops
INGREDIENTS (PISTA)
Fresh Milk 250 ml C.M.C. 1/3 tsp Corn Flour tsp China Grass tsp Pista (finely chopped) Some Fresh Cream cup Sugar 2 tbsp Color (green) Few drops G.M.S. 1/3 tsp Pista essence Few drops
METHOD FOR MAKING KESAR ICE-CREAM
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Make paste of custard vanilla with warm milk and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, yellow color, kesar leaves and essence. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. Keep it back in the freezer for 3-4 hours. At this point of time, start making the pista ice-cream.
METHOD FOR MAKING PISTA ICE-CREAM
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Make paste of corn flour with water and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, green color, and essence. Also add half of the chopped pista. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. At this point of time, remove the kesar ice-cream from the freezer.
METHOD FOR FINAL PREPARATION
Pour the beaten pista icecream on the kesar icecream. Decorate it with the rest of the chopped pista. Deep freeze for 6-7 hours before serving. The time taken would also depend on the efficiency of the refrigerator.
NOTE
In place of 250 ml fresh milk, you can also use 125 ml of milk prepared with the help of 3 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names.
Serves: 4-5 adults

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BANANA MAGIC

INGREDIENTS
Fresh Milk 500 ml Sugar 3 tbsp G.M.S. tsp C.M.C. tsp Fresh Cream cup China Grass tsp Custard Powder (Banana Flavor) cup Ripe Banana (mashed) 1 Ice-cream essence Few drops
METHOD
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once. Make paste of custard powder with 1 cup of warm milk and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, mashed banana and essence. Beat well preferably in a mixer. Keep it in the freezer for 9-10 hours during which it should be taken out thrice at intervals of about 3 hours and beaten again in the mixer. After beating it for the third time, deep freeze in desired molds till ready to serve. The time taken would also depend on the efficiency of the refrigerator.
NOTE
In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names.

Serves: 4-5 adults

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FUNKY FALOODA KULFI

1. PREPARATION OF KULFI
INGREDIENTS
Fresh Milk 500 ml Condensed milk 400 gms Grated Khoya 100 gms Sweet Biscuits (powdered) 2 Badam, pista, kesar, Elaichi To taste China Grass tsp Color and Essence of your choice Few drops
METHOD
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once. Add condensed milk and khoya to the boiling milk. Add China Grass and immediately remove from flame. When it cools down, add biscuit powder, elaichi, badam, pista/kesar, color and essence. Beat well preferably in a mixer (optional). Deep freeze in kulfi molds for 1 hour after which, turn the kulfi molds upside down in the freezer. Leave it for 4-6 hours till ready to serve. The time taken would also depend on the efficiency of the refrigerator.
NOTE
In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names.
Makes: 10-12 Kulfis.

2. PREPARATION OF FALOODA
INGREDIENTS
Corn Flour 75 gms Water 425 ml
METHOD
Make paste of corn flour by gradually adding required quantity of water. Boil the rest of water. Slowly add the paste to the boiling water while continuously stirring it. Keep stirring till it becomes transparent. Switch off the gas. The paste should be such that it passes smoothly through the falooda making equipment. This is an equipment having holes through which the paste is passed. It is also used for making bhujia etc. Hold this equipment over a vessel of chilled water. Pour the paste on it so that the falooda solidifies immediately in the chilled water. Spread it on the Kulfi while serving.

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KAJU KHAZANA

INGREDIENTS
Fresh Milk 500 ml C.M.C. tsp Cashew nuts (broken) 8-10 China Grass tsp Khoya 25 gms Strawberry Essence Few drops Sugar 2 tbsp Color (yellow) Few drops G.M.S. tsp Fresh Cream cup
METHOD
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Mash the khoya well and add to the milk along with sugar, GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, color and essence. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. Decorate with cashew nuts and deep freeze for 6-7 hours. The time taken would also depend on the efficiency of the refrigerator.
NOTE
NOTE
In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names.
Serves: 4-5 adults

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FRUITY DELITE

INGREDIENTS
Plain hung curd 1 cup Grape juice 1/2 cup Pineapple chunks 1 cup Apple juice 1/2 cup Strawberries 1/2 cup Crushed ice 1 cup Orange juice 1/2 cup
METHOD
Mix all ingredients in blender and blend to a smooth consistency. Add a little sugar syrup if you think its too sour.
Serves: 2-3 adults

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MIXED FRUIT SALAD

INGREDIENTS
Grapes 100 gm Potato (boiled) 2 Pomegranate seeds 1 cup Lemon 2 Apple 1 Chat masala tsp. Papaya 1 (small) Salt 1 tsp. Banana 2 Black pepper tsp. Guava (ripped) 1 Kala namak tsp. Chicku 2 Sugar (grounded) 2 tsp.
METHOD
Finely chop all the fruits. Put them in a serving bowl. Add chat masala, salt, black pepper, kala namak, sugar and juice of lemon. Mix it properly and serve immediately.
Serves: 7-8 adults

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SWEET TOMATO SALAD

INGREDIENTS
Tomato kg Roasted jeera 1/4 tsp. Sugar 4-5 tbsp. Garam masala 1 pinch Kala namak and Salt 1/4 tsp. each Coriander (finely chopped) for flavour Black pepper 1/4 tsp. Red chilly powder 1 pinch
METHOD
Finely chop the tomatoes. Add sugar, kala namak, salt, black pepper, roasted jeera, garam masala, chopped coriander and red chilly powder. Mix properly and refrigerate for 2 hours. Serve chilled.
Serves: 5-6 adults.

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Weights & Measures

INGREDIENT MEASURE WT. (Gms)

CATEGORY
Adrak (Ginger) 1 10 Vegetables
Akhrot (Walnut) 4 halves 10 Nuts and Oil Seeds Aloo (Potato) 1 medium 70 Vegetables Amrud / Amrood (Guava) 1 medium 150 Fruits Atta (Wheat Flour) 1 cup 130 Cereal Average for all pulses and beans 1/3 cup 50 Pulses Badam (Almonds) 9 big pcs. 10 Nuts and Oil Seeds Beetroot 1 medium 60 Vegetables Besan (Gram Flour) 1/3 cup 40 Pulses Bread (Big) 1 Slice 30 Cereal Bread (Small) 1 Slice 22 Cereal Bread Crumbs cup / 1 tbsp 30 / 8 Cereal Butter cup / 1 tbsp 60 / 15 Dairy Products Castor Sugar (Powdered) cup 30 Sugar Cheese (Grated) 1 tbsp 5 Dairy Products Chikoo (Sapota) 1 medium 200 Fruits Cocoa Powder 1 tbsp 5 Miscellaneous Coconut Powder Dry (desiccated) cup 17 Nuts and Oil Seeds Coffee Powder 1 tsp 2 Miscellaneous Corn Flakes cup 20 Cereal Corn Flour 1 tbsp 6 Miscellaneous Cream 1 tbsp 15 Dairy Products Curd cup / 1 tbsp 120 / 15 Dairy Products Custard Powder 1 tbsp 6 Miscellaneous Daliya / Dalia (Cracked Wheat) 1 tbsp 10 Cereal Drinking Chocolate 1 tbsp 10 Miscellaneous Elaichi Small (Green Cardamom) 14 nos. 2 Miscellaneous French Beans 13 medium 50 Vegetables Gelatine 1 tbsp 5 Miscellaneous Ghee (Solid) cup / 1 tbsp 60 / 15 Fats and Oils Granulated cup 55 Sugar Groundnut Oil / Other Oil cup / 1 tbsp 40 / 10 Fats and Oils Hari Mirch (Green Chilly) 3 nos. 10 Vegetables Honey 1 tbsp / 1 tsp 15 / 5 Sugar Icing Sugar cup / 1 tsp 40 / 3 Sugar Jam 1 tbsp 20 Miscellaneous Kaju (Cashew nuts) 6 big pcs. 10 Nuts and Oil Seeds Kela (Banana) 1 medium 100 Fruits Khira / Kheera (Cucumber) 1 medium 150 Vegetables Kishmish (Raisins) 1 tbsp (approx 45 nos.) 10 Nuts and Oil Seeds Lahsun (Garlic) 8 cloves (flakes) 5 Vegetables Lemon 1 medium 30 Fruits Maida (Flour) cup 60 Cereal Mango 1 medium 200 Fruits Matar (Peas) 10 shelled 25 Vegetables Mausambi, Orange, Malta 1 medium 150 Fruits Milk 1 cup 240 Dairy Products Milk Powder cup 20 Dairy Products Moong Fali (Groundnuts / Peanuts) 1 tbsp / cup 10 / 40 Nuts and Oil Seeds Mushroom 5 medium 40 Vegetables Onion 1 medium / 1 small 60 / 35 Vegetables Paav / Pao (Plain Bun) 1 Pc. 60 Cereal Papita (Papaya) 1 medium 600 Fruits Patta Gobhi (Cabbage) 1 medium 400 Vegetables Phool Gobhi (Cauliflower) 1 medium 400 Vegetables Pineapple (canned) 1 Slice 50 Fruits Pista (Pistachio) 1 tbsp (approx 18 big pcs) 10 Nuts and Oil Seeds Pudina (Mint Leaves) 6 stems 5 Vegetables Rice cup 80 Cereal Sabudana / Saboodana (Sago) cup 40 Miscellaneous Salt 1 tsp 5 Miscellaneous Seb (Apple), Nashpati (Pear) 1 medium 80 Fruits Shakkar (Brown Sugar) cup 30 Sugar Shimla Mirch (Capsicum) 1 medium 50 Vegetables Spices 1 tsp 2 Miscellaneous Sprouted Pulse 1/3 cup dry (50 gm) 170 (sprouted) Pulses Suji / Sooji (Semolina) cup 30 Cereal Tamatar (Tomato) 1 medium 50 Vegetables Tea Leaves 1 tsp 1.5 Miscellaneous Tomato Sauce 1 tsp 5 Miscellaneous

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