KESAR RASMALAI

INGREDIENTS:
For Malai:
1/2 gallon Whole Milk
2 Tbsp Lemon Juice or Vinegar.
2 Cups Sugar
Water
For Ras:
Evaporated Milk 2 Tins
Sugar
Saffron few strands

METHOD:

In a heavy bottomed pan cook milk and bring it to boil.
When it starts boiling add lemon juice and stir continuously until the milk curdles completely.
Let it cool and set completely. Drain using muslin or cotton cloth using as much strength. ( I wash the paneer to remove the lemon flavor from it. To do it slowly drain it in muslin cloth and when doing it hold it under running water with your hands running thro the paneer)
Place a heavy weight on this to drain away all the excess water for about 7 mins. Note- there should be no water left else the panner balls will break when put in sugar water.

Now put the above in the food processor and run it. You will first see the paneer break into small pieces and then it slowly forms a whole lump just like chapathi dough. slowly form small round balls out of it.

Meanwhile in the pressure cooker add 1 cup of water along with 1 cup of sugar. When the sugar melts in the water add just 10 paneer balls keeping a good distance between each of them and pressure cook for 2 whistles. Repeat the process untill all is done adding little sugar and water as required for each batch.
In another pan heat the evaporated milk with sugar and saffron and bring it to boil.
To this add the above sugar malai balls draining them slightly.
Chill for a few hours and enjoy.

CHOCOLATE PASTRY(EGGLESS)

INGREDIENTS:
1.5 Cups self rising flour or All Purpose Flour or Maida
2.5 Cups Sugar
1.5 tsp Baking Powder
1.5 tsp Baking soda
3/4 cup Chocolate powder
1.5 tsp Coffee Powder
Oil - 1/3 cup
1 cup- Milk
1 Tbsp Vanilla extract
1 Cup Hot water
1 tsp salt

For Decoration:-
Cool Whip
Chocolate bar- grated
Chocolate sauce
Sprinkles

METHOD:

Preheat the oven at 350 degree.
Sieve all the dry ingredients twice and keep aside.
Put all the rest of the ingredients along with the dry ingredients except milk and water and churn it nicely in the food processor.
Now add hot milk and hot water and again process it well. Note: the batter will be watery and will freely flow(just like chocolate syrup).
Pour this batter into a well greased pan and bake it for around 45 mins or until completely done.
Note: for decoration you can just use anything. I just layered it with cool whip and on top decorated it with some chocolate sauce.

THAI EGGPLANT BASIL

INGREDIENTS:
2 Chinese Eggplants ( thin, long purple eggplants)- chopped into thin fingers.
25-30 Basil leaves chopped
8 Lime Leaves( optional- I didn't use it as I couldn't find them)
1 Tbsp Sambal Oelek
4 cloves of Garlic- chopped
1 Tbsp Soy Sauce
1 tsp Brown Sugar
Salt as per taste
2 Tbsp Olive Oil
Lemon rinds of 1 Lemon

METHOD:

Heat olive oil in a heavy bottomed pan and toss in the chopped garlic until softened.
To this add the eggplant, toss and let it cook nicely. Then add salt and Sambal Oelek along with Soy Sauce.
Add basil and keep tossing slowly until all the leaves are nicely wilted.
Now add the lemon rinds.( Be careful when when removing the rinds from lemon. Just grate lightly taking care that you don't grate the white as it then becomes bitter)
Serve steaming hot with white rice.

OKRA SPINACH / BHENDI PALAK

INGREDIENTS:
Okra
Spinach- 1 Bunch washed and chopped
1 Big Onion Sliced
1 tsp Jeera seeds
1 tsp Coriander Powder
1 Tbsp Kitchen King Masala
1 tsp Chili Powder
1 tsp Haldi Powder
Salt as per taste

METHOD:

Wash and dry Okra and cut them lengthwise.
In a heavy bottomed pan heat oil and had jeera seeds. When jeera starts sputtering add sliced onions and fry them until brown.
Now add okra and add all the rest of the masala ingredients to it and keep the flame on high and cook okra until they are completely cooked.
Now add chopped spinach into this and adjust the salt and cook untill all the spinach in competely cooked. Note: Don't add any water to this as spinach lets enough water and this should be good to cook the vegetable.
Serve hot and enjoy it with white rice or chapathi.

MODAKA

INGREDIENTS:
For Unde
1 Cup Rice
1 Cup Coconut
Water
Salt - as per taste
For Stuffing
Jaggery
Coconut- Fresh/Frozen
Cardamom powder

METHOD:

Mix grated or powdered jaggery with coconut and add cardamom powder if desired and keep it aside. This mixture will be used as stuffing for Rice balls.

Soak the rice in hot water for about 2 hours
Grind rice along with the water used for soaking to a course paste. Add fresh coconut and salt at the end and churn it for a couple of mins so both coconut and the rice are coarsely ground( like that of idli batter).
Now in a heavy bottom pan add about 4 more cups of water to the above batter and keep stirring constantly mashing small lumps that will be formed during this process. Continue this until the batter becomes thick and forms a single mass.
Slowly make small rice balls out of the above when the mixture is still warm to hot. To do this dip your hands in cold water and immediately carefully form small table tennis ball.
Carefully flatten the ball and stuff a spoon full of jaggery mix inside (just like the way you would do for stuffed parathas) and cover the mix to form a nice ball again.
Steam cook for about 12 to 14 mins.

PLANTAIN DOSA / BALEKAI DOSA

INGREDIENTS:
2 Cups of Rice soaked in warm water for 2 hrs
2 raw(green) Plantains(or 3 cooking bananas) - pealed and sliced
Salt as per your taste

METHOD:
Grind soaked rice along with sliced plantains into a very smooth paste adding enough water and salt.
Now add more water until you get the batter to a free flowing honey consistency.

Heat the thava( preferable cast iron thava) and pour a ladle full of the dosa batter and make a quick thin circle working from center going outwards.

Cover and cook for few secs and then add little oil/ghee and roast it nicely.

Serve hot with your choice of chutney or sambar.

MADDUR VADA

INGREDIENTS:
1 Cup Maida
1 Cup Rice Flour
1 Cup Soji/Bombay Rava
1 cup Grated Coconut- Fresh/Frozen
1 Tbsp Butter
1 Big Onion
6 Green Chillies
4 Strands Curry Leaves
Salt- As per taste

METHOD:

Finely chop Onion + green chili+ curry leaves. Add salt and mix well and keep it aside for a while until the onion leaves water
Now melt about a Tbsp of butter and add all the rest of the ingredients and mix to get a nice thick dough. Note: do not add extra water as the water left from the onions will be sufficient to make a thick dough. Add very little water only if required.
On a greased wax sheet make small balls and press them to as thin vadas as possible and slowly deep fry them in oil. Tip: Always keep the flame in medium to low to properly cook the vadas and to make it extra crisp.

PLANTAIN CHIPS

INGREDIENTS:
4 Green Plantains( firm and unripe)
Oil for deep frying
For Masala:
Chili powder
Pepper Powder
Hing
Salt

METHOD:

Mix all the masala ingredients and keep it aside.
Heat the oil for deep frying.
Peal the plantains and slice them using the chips grater directly into the oil. Keep the flame in medium and keep frying until golden yellow.
Remove from the oil and spread it on paper towel to remove the excess oil.
Immediately sprinkle the hot chips with the above masala mix.

Store in an air-tight container and enjoy!!!

COCONUT PEDA

INGREDIENTS:
1.5 Cup Grated Coconut fresh/frozen
1 Tin Condensed milk
2 Tbsp Milk
Saffron few strands
Dry fruit of your choice for decoration.

METHOD:

Dry grind the grated coconut until it reaches to a powdery consistency.
Soak saffron in about 2 tbsp of milk for about 10 mins.

In a heavy bottomed kadai heat the condensed milk along with the milk and saffron and brig it to boil.

When you see the bubbles add in the powdered coconut and keep stirring it for another few mins until you see the mixture thickening and forming a single mass.

Now cool it for 2 mins and slowly and carefully form circular laddus and slowly press it using your palms to flatten it thus making pedas. Note: the sweet still needs to be hot when you shape it. Be quick when you do it. You need to do it before the sweet cools completely.

Slowly press in a dry fruit in the center as shown in the picture. I used chopped dates here.

Enjoy!!!

GOBI LOLLIPOPS

INGREDIENTS:
1/2 Medium sized Cauliflower cut into big flower heads
3 Tbsp Besan Powder
2 Tbsp Corn Flour
1 Tbsp Rava
1 Tbsp Rice Powder
1 Tbsp Butter - melted
2 Tbsp Chili Powder
1 tsp Cumin Powder
1tsp Coriander Powder
.5 tsp Turmeric Powder
1 tsp Garam Masala Powder
Red Food Color
Oil for frying

METHOD:

Mix in all the above mentioned powder ingredients with little water to make a nice thick batter. Add in nice and hot melted butter to it.
Now add the food colour.
Dip nice big flower-heads into this batter and deep fry them until nicely browned and cooked.
Serve hot and crisp with Coriander-coconut Chutney and Sweet chutney.

Pinni Laddu

Ingredients
250 gms. Atta (Wholemeal wheat)
250 gms Desi Ghee ( Pure Ghee)
1/2 tsp. choti Elayichi Powder (cardamom powder)
3 tbsp. milk
250 gms. Powdered sugar
4 tablespoons almonds, pistachios cut into small pieces
Cashew nuts whole 20
Methods/steps
1. Take a thick bottomed pan and heat all the ghee in it.
2. Add flour, and keep on stirring continuosly. Keep the heat on low.
3. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
4.Remove the pan from the heat.
5. Add the almonds, cardamom powder and pistachios.
6. Spread contents of pan into plate, allow to cool.
7 Shape into equal pingpong ball sized balls and take one cashew and stick it on one side..
8. Let the pinnis cool down completely before storing in airtight boxes.

Balu Shahi

Ingredients
refined flour (maida) 1½ ,cupssoda bicarbonate ¼, teaspoonolive oil + to deep fry 2/3 cup, yogurt beaten 8 tablespoons , sugar 2 cups , milk 2 tablespoons ,pistachios finely chopped 4-5

METHOD
1. Sift refined flour and soda bicarbonate together into a bowl.
2. Rub in two-thirds cup of olive oil into the flour mixture till it resembles breadcrumbs.
3. Add beaten yogurt and knead into soft dough. Cover and allow it to rest for forty-five minutes.
4. Divide into twelve equal portions and shape into smooth balls. Take care not to overwork the dough.
5. Make a slight dent in the center of the ball with your thumb. Keep the balls covered.
6. Heat sufficient oilin a kadai and when it is medium hot, add the prepared dough balls and deep fry on very low heat. If necessary you may place a tawa below the kadai so that the oil does not get too hot.
7. Gradually the balushahis will start floating to the top. Turn gently and fry on the other side till golden. The entire process may take around half an hour to forty-five minutes.
8. Drain and allow to cool to room temperature. This can be an overnight process.
9. Heat together sugar and one cup of water till it reaches a two-string consistency. Midway through add milk to the cooking syrup so that the scum rises to the surface. Carefully remove this scum and discard.
10. Remove the syrup from heat and soak the fried balushahis in it for thirty minutes.
11. Gently remove the balushahis from the sugar syrup and place on a serving plate. Garnish with pistachios. Serve when the sugar has hardened.
Mention of balushahi takes me back to my childhood days in Delhi. Especially during Diwali it was a must. Flaky but not hard, with a sprinkling of pistachios this round doughnut like mithai is what sweet dreams are made of.

Plain Burfi

Ingredients:

4 cup Whole Milk
4 tsp fresh Lemon Juice
4 tblsp dried Milk Powder
6 tblsp powdered Sugar (Cheeni)
6 tbsp Ghee
1 tsp Cardamom Powder
2 sheets Edible Silver Foil (Varq)



How to make milk burfi:
Heat the milk slightly and curdle it by adding the lemon juice.
Then hang it up in a muslin cloth to drain for 3 hours.
The milk solids are turned into cheese now.
Kneed this well with the milk powder and sugar.
Heat the ghee in a heavy pan and add the cheese mixture.
Stir-Fry over very low heat until the ghee separates.
Remove form the heat and mix in the cardamom powder.
Allow to cool slightly.
Knead again to blend.
Pat into a flat cake and cool completely.
Cut into squares and decorate with silver foil.

Boondi Laddu

Ingredients:

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

How to make boondi laddu:
Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
If the mixture cools balls cannot be made as the sugar crystallizes.

Anjeer Halwa

Ingredients :
200 grams dried anjeer
3 tbsp ghee
½ cup almonds, blanched, powdered
? cup milk powder
4 tbsp sugar
¼ tsp elaichi powder

For garnishing :
2 tbsp slivered almonds

Method :
Cook the anjeer in boiling water for 3 to 5 minutes.
Drain and puree them in a mixer. Keep aside.
Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.
Put the pureed anjeer, milk powder, sugar with ½ cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously.
Put the cardamom powder and stir well.
Decorate with slivered almonds.

Angoori Petha

Ingredients :
2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut

Method :
Peel and deseed the pumpkin.
Scoop out balls from the pumpkin by using a melon scoop.
Prick each pumpkin ball with a fork at close intervals.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
Wash the pumpkin balls thoroughly. Drain and keep aside.
In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.
Remove any impurities floating on the surface, using a slotted spoon.
Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.
Take out from the fire. Cool completely.
Drain from the sugar syrup and roll the petha balls in dried coconut.

Malai Peda

Ingredients :
1 litre full fat milk
a few saffron strands
½ cup sugar
2 pinches citric acid
4 tsp milk
1 level tsp cornflour
¼ tsp elaichi powder

For garnishing :
A few chopped almonds and pistachios

Method :
Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half.
Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk.
Put the sugar and cook for a further 4 to 5 minutes.
Put the citric acid in 3 tsp of water. Put this mixture very gradually to the boiling milk until it curdles slightly.
This may require anything from half to the entire quantity of the citric acid mixture.
Combine the cornflour in the balance 2 tsp of milk and add to the boiling milk.
Continue to stir till the mixture becomes thick and resembles khoya.
Put the elaichi powder and stir well. Keep it to cool.
Shape into 18 small balls.
Arrange in paper cups and garnish with chopped almonds and pistachios.
Ready to serve.

Shahi Fish

Ingredients :
2 fish
2 onion, chopped finely
6 garlic flakes
5 tbsp oil
1 tbsp fresh cream
1 /2 tsp cummin seeds
1 /4 tsp asafoetida
Salt as per taste
Oil for frying

Make paste of :
1 ginger
1/2 tbsp poppy seeds
7 cashewnuts
1 /2 dry coconut

Make powder of :
1 /2 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
1 tsp cummin seeds powder

Method :
Remove the head and tail of fish and cut them into pieces
Wash and dry the fish pieces. Heat oil for frying
Fry the pieces till it turns golden brown and keep aside.
Heat 1 tbsp oil in a pan. Fry onion till it turns golden brown
Remove and keep aside. For the remaining oil in a pan, add asafoetida and cummin seeds.
When seeds splutter, put the paste and allow it to simmer for 2-3 minutes adding 2tbsp water.
Also add the mix powder and salt.
Fry on slow flame till oil stars showing on top
Simmer for another 3 to 4 minutes. Put the boiled pieces.
Add cream and mix well. Cook for 2 to 3 minutes
Serve hot.

Fish Fry

Ingredients
1 kg white fish fillets
1/2 cup bread crumbs
Oil for frying

To be ground into paste
2 sprigs of spring onion
1" ginger
3 garlic flakes
4 green chillies
1/2 tsp turmeric powder
1 tbsp lemon juice
1/2 tsp garam masala
1 tsp cumin seeds
1 cup coriander leaves
1/2 cup gram flour (besan)
Salt as per taste

Method:
Clean and Wash fish fillets.
Cut into big pieces of the fillets.
Heat the oil for frying. Put the fish pieces in the batter.
Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs.
Deep fry till it turns golden brown. Serve hot.

Bengali Fish Curry

Ingredients :

4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil

Method :

Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked. Garnish with cilantro.

JAIPUR KI GAJAK

Ingredients:

1/4 cup cashewnuts (halved)
1/2 cup sesame seeds (til)
200 gms sugar
2 tblsp pure ghee

How to make jaipur ki gajak :

Grease a tray with a little ghee.
Roast sesame seeds over a low heat up until lightly brown.
Roast cashew nuts also until lightly brown.
Combine sugar, remaining ghee and 2 tblsp of water.
Stir fry the mixture over medium heat up till it turns into a thick syrup.
Take off from heat, stir in sesame seeds and cashew nuts.
Mix well.
Transfer the mixture onto a buttered tray and then level it.
Make cuts as per the required size and shape and allow to cool.
When cold, separate the pieces and serve.

VEGETABLE KHICHDI RECIPE

Ingredients:

1 cup rice1 cup
2 tblsp ghee
1/2 cup green gram divide (moong dal)
1/2 cup french beans chopped
1 tsp cumin seeds
1 cup cauliflower florets
1/2 cup carrots chopped
a pinch asafoetida
1 cup peas
4 cup water
1/2 tsp turmeric powder

How to make vegetable khichdi :

Wash rice and dal together.
Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.
Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
Mix in 4 cup of boiling water and salt.
Cover and stir fry on low heat up till done.
Serve with pure ghee.

METHI KE GATTE RECIPE

Ingredients:

2 - 3 pinch asafoetida
1 tsp red chilli powder
2 cup fenugreek leaves (methi) chopped
1 tsp coriander powder
3 cup bengal gram flour (besan)
salt to taste
3 1/2 tblsp mustard oil
Tempering
3 1/2 tblsp Mustard Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida


How to make methi ke gatte :

Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
Mix in mustard oil and enough water to knead into a firm dough.
Divide into equal parts and roll into cylinders.
Boil some water in a pot and mix in these cylinders (gattes) for 15 20 minutes.
Drain, cool and cut into 1" long pieces.
Heat up oil to smoking point.
Take off the heat up and cool slightly.
Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
Saut
Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
Stir to mix well.
Serve hot.

KESAR MURG (Saffron Chicken Recipe)

Ingredients:

6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste


How to make kesar murgh :

Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.
Add dhania powder, cashewnut paste and stir further.
Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
Bring to a boil, reduce heat and simmer till chicken is cooked.
Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.

RAJASTHANI DAAL BATI

Ingredients:

For daal (Lentil Curry):
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste


Preparation:


Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

ALOO WALI PURI

Ingredients

Potato, boiled and mashed 2 medium
Whole wheat flour (atta) 2 cups
Salt to taste
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Ghee 2 tablespoons
Onion , grated 1 medium
Oil to deep fry


Method

Mix mashed potatoes, atta, cumin powder, red chilli powder, garam masala powder, ghee and grated onion.

Add water, little by little and knead into a medium stiff dough. Knead well. Cover with a damp cloth and keep aside for fifteen minutes.

Divide dough into sixteen equal sized portions. Cover with a damp cloth to prevent from drying.

Heat sufficient oil in a kadai on medium heat.

Roll out each portion into a puri and deep fry in hot oil. When lightly browned from one side, turn it and cook on the other side.

Serve hot.

ALOO PARANTHA

Ingredients

Whole wheat flour (atta) 2 cups
Potato, boiled 2 medium
Pomegranate seeds (anardana) 1 teaspoon
Red chilli powder 1 teaspoon
Green chilli, chopped 1
Salt to taste
Butter 4 tablespoons


Method

Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Grate the potatoes. Grind pomegranate seeds to a coarse powder.

Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.

Divide it into four equal portions

Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes.

Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out.

Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.

Serve hot with fresh yogurt or mango pickle.

SANJORI

Ingredients

FOR COVERING
Refined flour (maida) 1 1/2 cups
Salt a pinch
Pure ghee as required+7 tablespoons
FOR FILLING
Semolina (rawa/suji) , fine 1 cup
Sugar 1 cup
Milk powder 1 cup


Method

Mix together refined flour and salt in a bowl. Add three tablespoons of ghee and mix. Add enough water and knead into a soft dough.

2. Grease your hands and divide the dough into even sized balls and set aside

covered with a damp cloth.

Heat four tablespoons of ghee in a kadai. Add rawa and roast for two to three minutes. Add sugar and two cups of water and mix. Bring it to a boil and add milk. Cook till the mixture is dry. Take it off the heat and add green cardamom powder. Mix well and set aside to cool.

Divide into even sized portions.

Take a dough portion with greased hands and flatten it. Stuff it with a sheera portion and gather the edges and seal. Roll into a ball. Further roll into a thin chapatti.

Heat a tawa and roast the chapatti on medium heat till both the sides are evenly done.

Serve hot dribbled with pure ghee.

SPICY PONGAL

INGREDIENTS:
1 Cup Moong Dal- soaked in warm water for 1 hour
2 Cup Long Grain Rice
4 Green chillies slit into halves
8 Pepper Corns- crushed lightly
1 t.sp turmeric powder
1 inch- Ginger
8 to 10 Curry Leaves
2 Tb.Sp of Jeera seeds
1 t.sp.Mustard Seeds
2 Tb.Sp. of Ghee
Coriander Leaves for garnishing
Lemon juice

METHOD:

* Heat ghee in a pan and roast the moong dal nicly untill it turns into light brown in colour.
* To this add rice and roast rice as well for 2 mins
* now add 8 cups of water and 3 green chillies, ginger , turmeric powder,salt and cook uncovered untill the water fully evaporates
* Now take some oil/ghee and season it with mustart seeds+ jeera seeds+ curry leaves+ 1 green chilli+ pepper corns until the mustart seeds start sputtering
* Add it in to the rice mix well and garnish with corriander leaves and lemon juice.
* Serve steaming hot.

SARSO KA SAAG

INGREDIENTS:

1Bunch sarson (mustard greens) & 1/2 Bunch Spinach chopped finely
2 cms piece ginger, minced
1 medium sized onion chopped
4 cloves garlic minced
2 green chilies, minced
1 Tb.Sp Garam Masala
½ t.sp turmeric powder
½ t.sp red chili powder
1 tbsp butter
½ Cup Butter
1 Big Tomato chopped
Salt as per taste

METHOD:

* Boil the mustard and spinach leaves till soft. Remove excess water and blend well and reserve.
* Heat butter and add onion and fry till transparent.
* Add ginger, garlic, green chilies to the above and cook for 2 mins.
* Now add tomato and cook for another 3 mins.li
* To this add garam masala+ chili powder+ haldi powder+ salt and cook until the masala has been browned
* Now blend the above mixture and mix it with saag paste.
* Add milk and cBunch sarson (mustard greens), chopped finely2 cms ginger, minced1 medium sized onion chopped4 cloves garlic minced2 green chilies, minced 1 Tb.Sp Garam Masala½ t.sp turmeric powder½ t.sp red chili powder1 tbsp butter½ Cup Butter1 Big Tomato choppedSalt as per tasteook under low flame for another 5 mins.
* Serve hot with makki ki roti or regular chapathi.

BAINGAN MASALA

INGREDIENTS:
1 Big Onion
1 Big Eggplant
1 Medium sized tomato
1 tsp Jeera Seeds
1 tsp Chilli powder
1 green chilli
1Tb.sp grated coconut
2 Tb.sp of olive oil
1 Tb.sp of garam masala powder
Salt per taste

METHOD

* Chop the eggplant into cubes put some salt and microwave it for 5 mins or until cooked
* In the above oil season jeera seeds
* When jeera seeds start sputtering add onions and 1 tsp of sugar ( sugar is to caramelize onion)
* When onions start turning red add chopped tomatoes, haldi powder, chilli powder and garam masala and cook until done
* Now add eggplant plus 1 cup of water to the above mixture and cook for 5 mins covered.
* Add grated coconut on top.

Serve hot with chapathi’s / roti’s or with curd rice

THOVE - Quick & Easy

INGREDIENTS:
1 Cup Toor Dal
1 tsp Turmeric Powder
4 Green Chilies chopped
2 inches Ginger grated
2 tbsp Lemon juice
10 Curry Leaves
1 tsp Jeera Seeds
Hing (asafoetida)
Salt as per taste

METHOD:

* Wash and soak toor dal for about 1/2 hour in warm water and then pressure cook for 5 whistles
* Add in grated ginger and about 2 cups of water ( liquify)
* Take about a tsp of oil and heat it ... to this add mustart seeds , chopped green chillies, turmeric, jeera seeds and curry leaves . Heat it until mustart seeds start sputterig and add it in to the dal.
* Simmer and cook for another 5 mins and add salt to taste.
* To this add lemon juice
* Serve it hot with white rice or chapathi's.

BAGARA BAINGAN

INGREDIENTS:
10 Small eggplants(biangan)
1 Big Onion
1 Tb.Sp Ginger-Garlic paste
1 Tb.Sp Hot Red Chili powder
3 Tb.Sp of groundnuts- dry roasted, pealed and powdered
3 Tb.Sp of grated coconut
1/2 t.sp Tamarind paste
For masala:
1 Tb.Sp of sesame seeds
3 Tb.Sp of Groundnuts- pealed
1 Tb.Sp of Coriander Seeds
1 t.sp Jeera Seeds
2 Cloves
1/2 in Cinnemon Stick

METHOD:

* Dry roast all the masala ingredients and powder it with along with groundnuts and coconut and tamarind and keep it aside.
* Fry onion until transparent and make a paste of it.
* Slit the baby eggplants till midway add in salt and fry them in oil and keep them aside.
* With little oil season mustard seeds , jeera seeds, curry leaves until mustard start sputtering
* To this add ginger garlic paste and fry for some time
* Add in the eggplants, the masala paste , red chili powder, salt and about 1.5 Cups of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens .
* Serve hot with chapathi's or white rice.

METHI PARATHA

INGREDIENTS

3 cups of whole wheat powder

1 bunch of methi washed and chopped into small pieces

1 medium sized onion chopped into very small pieces

1 tsp jeera seeds1 tsp haldi powder

1 Tb.sp of chili powder

1 tsp of coriander powder

1 Tb.sp of olive oil

1 tsp salt

METHOD

* In the above oil season jeera until it starts sputtering
* Add onions and fry until translucent
* Then add all the remaining masala powders and fry for ½ minute
* Now add the chopped methi leaves and fry for another minute
* For the above mixture add the wheat flour and make dough adding water only if required.
* Roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired.

BANANA BREAD DOSA

INGREDIENTS:
2 Cups rice
2 tsp of Methi seeds
2 Nicely Ripe Bananas
Salt as per taste

METHOD:

* Soak rice along with methi seeds for about 3 hours and grind then along with nice ripe bananas and salt as per taste into a nice thick smooth batter.
* Keep this batter in a warm place( i always keep the batter in oven with the lights on specially in winter) for about 8 to 12 hours.
* The batter nicely rises up the next day.
* Heat the girdle and pour the batter evenly and make a nice thick dosa.
* You will see nice small holes forming in the dosas making it as soft as bread.
* Add little ghee or oil on both the sides and nicely roast them on both the sides.
* This Dosa turns golden red in colour and is so soft that it just melts the the mouth.It has slightly sweetish taste because of the bananas in there .Have it with nice spicy chutney of your choice . I have it with tindoora in spicy coconut gravy.Excellent combination and one of our all time favorites too.
* Enjoy!!!

GOBI MANCHURIAN

INGREDIENTS:
1 Medium Gobi/Cauliflower - cut into florets
1/2 cup Cornflour
1/2 cup All Purpose Flour/Maida
2 Tbsp Soy Chili Sauce
2 Tbsp Green Chili Sauce
1 tsp hot Red Chili Powder
3 Tbsp Tomato sauce
1/2 Capsicum- Sliced lengthwise
1 Big Onion -Sliced
1 tsp Butter -melted
4 Garlic Cloves- Chopped finely
1 Tbsp Ginger-Garlic-Green chili paste
2 Green chilies - Chopped finely
1/2 inch Ginger- Sliced into thin strips
Oil for deep frying

METHOD:

* Mix cornflour+ maida + Garlic-Green chili paste + melted hot butter+ salt( as per taste) along with little warm water to make a thick paste.
* Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.
* Now in a kadai heat little oil and fry onions till transparent.
* To this add chopped garlic cloves and fry them until transparent.
* Now add green chilies and ginger and then add in capsicum and fry them for a min.Note that capsicum should still remain crispy.
* Now add soy sauce+ chili sauce+ tomato sauce+ red chili powder and saute it for a few secs.
* To this add about 3 tbsp of water and the above fried and cooled gobi bajias.( Tip: Bajias should not be hot here. This is to maintain the crispiness even after added to the sauce mixture)
* Garnish with fresh coriander leaves and serve hot.
* Enjoy!!!

PAV BHAJI

INGREDIENTS:
Potatoes
Carrot
Beans
Cauliflower
Mutter
Capsicum(optional)
1 Big Tomato
1 Big Onion
1 tsp Paprika
1 tsp Red Chili Powder
1 tsp Garam Masala Powder
1.5 Tsp Ginger-Garlic Paste
3 Tbsp Milk
1.5 tsp Pav Bhaji Masala
1 tsp Tomato Paste(tinned)
1tsp Sugar
3 Green Chilies
1 Sweet Onion - Chopped into small pieces
1 Lemon sliced
Salt as per taste
Butter
Pav Buns

METHOD:

* Pressure cook all all the veggies(carrot+potato+capsicum+mutter+beans) except cauliflower with enough salt . Mash them nicely and keep it aside.
* Now Microwave nicely chopped cauliflower for just 2 mins and keep it aside.
* In a heavy bottomed pan had little butter/oil(Tip: For pav bhaji try and use butter instead of oil for extra taste) and add the sliced onions + sugar and saute it until transparent.
* To this add Ginger-Garlic paste and chopped green chilies along with the masala powders and saute it for another 2 mins.
* Now add nicley chopped tomatoes and the tomato paste( Tip: always use about a Tbsp of tinned tomato paste as it gives a wonderful and natural color to the bhaji) and saute it for another 2 mins.
* Add in all the mashed veggies along with half cooked cauliflower and enough water and Milk and cook on medium flame for 7 to 8 mins with stirring and mashing of the veggies here and there(Tip: I added milk here for some richness. Just use any milk that u have. I used 2%)
* Have them hot with some fresh chopped onions and lemon juice along with nicely roasted Pav Buns.
* Enjoy!!!

SPINACH PULAV

INGREDIENTS:
1 Bunch Palak/Spinach chopped
1 Carrot -grated
1 Big Onion chopped finely
1 Tbsp Jeera Seeds
1 Tbsp Ginger-Garlic-Green Chili Paste
2 Cloves
1 tsp Red Chili Powder
1 Tbsp Garam Masala Powder
1 tsp fresh Pepper Powder
2 Tbsp Olive Oil/Butter
2 Cups Basmati Rice

METHOD:

* Heat the butter or oil and then add jeera seeds and when jeera starts sputtering add onions and fry them until onions turn brown. Now add ginger-garlic-green chili paste and fry until the raw smell of garlic goes.
* Now add the rest of the masala ingredients like chili powder, pepper powder,garam masala powder and saute it for a minute.
* To this add chopped spinach and some salt and fry till the spinach leaves are nicely wilted and cooked.
* Add in cooked rice and mix well. Finally add in fresh grated carrot and serve hot with tomato and cucumber raitha.

MUSHROOM FRIED RICE

INGREDIENTS:
2 Cups Basmati Rice
1 Pack Mushroom(button/portobella button)
1 Big Onion Sliced
1 Tbsp Ginger-Garlic Paste
1Tbsp Soy sauce
1 tsp Sambal Oleak
1 tsp pepper powder
4 Garlic Cloves chopped
1/2 inch Ginger grated
1 Jalapeno pepper
1 Capsicum sliced
5 to 6 Beans chopped
1Tbsp Jeera seeds
1Tbsp Tomato Paste

METHOD:

* Heat about 1 Tb spoon of olive oil.To this add nicely washed basmati rice and fry for 3 mins. Add enough water ,cook the rice and let it cool.
* Now heat about another Tbsp of olive oil and add jeera seeds and jalapeno, when jeera starts sputtering add the beans and fry for another 2 mins. Now add Capsicum and fry it for another min.
* Now add in all the masalas and the sauces along with tomato paste and also the chopped mushrooms and saute it for another minute.
* Mix the above with already cooked and cooled rice and serve hot.
* This fried rice doesn't need raitha , ketchup or any other side dish. Can be had as is. Enjoy!!!

DIAKON SALAD/ MULANGI KOCCHU SALLI

INGREDIENTS:
1 Diakon/White Radish
2 to 3 Green chilies
1 Red Bell pepper-small
3 Tbsp Lemon juice
1 tsp White Wine Vinegar
Salt and pepper as per your taste

METHOD:

• Clean the radish and peel the skin. Cut them into 4 pieces lengthwise and then slice them using chips maker.
• Chop red bell pepper into small cubed and green chilies finely and mix all the above and add lemon juice, vinegar salt and pepper and let it stay for an 15 to 20 mins. Tip: Lemon juice and vinegar helps remove the pungent smell of radish.
• Garnish with coriander leaves and enjoy!!!

SOYA BIRYANI

INGREDIENTS:

3 Cups Basmati Rice-wash and soak for half hour
1 big Onion - chopped lengthwise
1 medium Tomato- chopped finely
3 Tbsp pf Tomato Paste - tinned
3 Tbsp Jeera seeds
1 tsp Fennel seeds
1/2 inch Cinnamon stick
4 Cloves
1 tsp Ginger-Garlic paste
1 Cup Soya Chunks - Soaked in hot water for about 15 mins(Non Vegetarians can use chicken instead of soya)
1/2 Cup Green peas -frozen
3 Tbsp Cashew nuts
1 Cup Milk
1/4 cup of half and half( or whole milk)
1 tsp Chili powder
2 Tbsp Butter
1 tsp Shan Bombay Biryani powder
2 tsp Kitchen King masala
Salt as per taste
METHOD:

• Fry the rice with little oil/butter along with Cinnamon and cloves until all the rice grains are seperate. Now cook the rice adding 1 cup of milk and enough water and about 3 tsp of salt.
• Meanwhile in the food processor coarsely chop the soaked and drained soya chunks coarsely.Tip: Always do it in pulse mode so you can control the size of the ingredient that you chop.
• Heat oil and tamper it with jeera + fennel seeds, then add onion to it and saute till the onions turn nicely brown. Also add cashew nuts when the onions are almost getting brown. Tip: Onions should turn dark brown here and not trasparent. It gives a wonderful aroma to the biryani.
• Now add GG-paste and saute if for another min and to this add add chopped tomato along with tomato paste plus the rest of the masala ingredients adding salt if required and fry for another 2 mins. Tip: When doing this if the masala paste seems too dry keep adding tsp of milk as required.
  
• Now add Soya pieces and green pieces to the above masala mix and about 1/4 cup half and half and let cook nicley for another 3 mins.
• Mix the above with cooked and cooled rice slowly taking care not to break the rice.
• Serve hot and enjoy!!!
• Tastes even better the next day.

POHA / AVALAKKI DOSA

INGREDIENTS:
2 Cups Poha
1.5 Cups Rice( Sona Masuri)
1 Cup Yogurt/ Buttermilk
1.5 tsp Salt

METHOD:

• Soak rice in warm water for about 1 hours.
• Meanwhile wash the poha and soak it in beaten curds or buttermilk.
• Grind the rice and poha along with curds separately and mix both of them adding enough salt.
• Keep the above batter in a warm place to ferment for about 4 hours.
• Pour a ladle full of batter into hot greased skillet and spread out into a thick circle. Close the lid and allow it to cook. Add oil/ghee and flip and cook the other side.
  
• Serve hot with your choice of chutney.
• Enjoy!!!

UNDE

INGREDIENTS:
2 Cups Idli Rava
1 Onion- chopped nicely
5 Green Chiles- chopped finely
1/2 Cup Grated coconut-Fresh/Frozen
33/4 Cup Water
Salt as per taste
For Tampering:
1/2 tsp each of Urad Dal, Mustard Seeds, Red chilli and 2 strings of curry leaves finely chopped

METHOD:

• Heat oil and tamper using all the tampering ingredients. To this add onion and chilies fry until transparent.
• Now add enough salt and coconut then add idli rava and water and bring it to boil.
• Keep stirring constantly and when it comes as a whole mass slowly make round balls out of it and steam cook these balls for around 20 mins.
  
• Serve hot with your choice of chutney or sambar.
• Enjoy!!!

CHAKLI (CHAKKULI / MURUKKU)

INGREDIENTS:
4 Cups Rice flour
1/2 Cup + 2 Tbsp Urad Dal
6 Tbsp Butter
1 Tbsp Jeera seeds
1 tsp Black Sesame seeds
1 tsp Chili powder
Salt as per taste
Oil for deep frying

METHOD:

• Fry urad dal without using any oil constantly stirring until it turns light brown. Let it cool and gring it into a fine powder without using any water.
• Now sieve rice flour+ above urad dal powder + salt+ chili powder twice.
• Now to this mixture add the melted hot butter and rest of the ingredients.
  
• Slowly make a soft dough adding only required amount of water.
• Fill the chakli maker with the above dough. On a wax paper or on a greased plate make circular chaklis.
  
• Meanwhile heat up oil (do not reuse oil as this helps the chalklis remain good for a month if stored in air tight jar) in a kadai until nice and hot.
  
• Slowly remove the chaklis from the plate and put them in kadai one at a time and fry them on medium heat until they turn golden. Remove from the oil. Once cooled store them in air tight container. Chaklis stored like this remains fresh for a month.
  
• Enjoy!!!

MUFFINS - EGGLESS

INGREDIENTS:
1 Cup Seeded Dates
1.25 Cup Milk
1 cup melted butter
3/4 Cup Veg. Oil
1 Cup Sugar
2 Cups All Purpose Flour(Maida)
1 tsp Baking Soda

METHOD:

• Sieve all the dry ingredients twice.
• Preheat the oven for 350 degree.
• Soak dates in the above milk for about 2 hours.
• Grind the dates with the milk in the food processor.
• To this add in all the rest of the ingredients and mix it again in the food processor.
• Add the above to the lined muffin pan( or non stick cake pan) and bake at 350 degree for around 45 min or until done.
• Enjoy!!!