Recipes

Spicy Chicken Masala Curry

2011-06-03T16:23:00.000-07:00

Ingredients

Marinate

1 lb chicken , washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chilli powder (adjust to suit your spice level)

¼ tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves ( can use 1 tsp of curry leaves powder)

3 cloves

Other ingredients:

3-4 tbsps oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

¼ tsp cumin powder

coriander leaves for garnish

Procedure

Marinate chicken pieces in chilli powder, turmeric powder, curd and salt for 20 mts.
While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
Garnish with fresh coriander leaves.

Milk Peda

2011-06-03T16:17:00.000-07:00

Ingredients

1 gallon of milk
1 1/2 cups of sugar

Procedure

In a big pan, bring the milk to a boil. Keep the heat on medium high and boil/simmer the milk for about 2 hours, stirring in between. By the end of two hours, the milk reduces in volume, becomes quite thick and turns from white to brownish color.
Add sugar to the thickened milk. Continuously stirring on medium heat, cook for about 30 to 45 minutes. By the end of this time, the milk-sugar paste further thickens and when you think, you can almost make a ball with it, then only switch off the heat.
Let it cool completely. Cut it into squares or shape into rounds.

Kalakand

2011-06-03T16:12:00.000-07:00

Ingredients

8 cups of milk
1/2 cup sugar
2 to 3 tablespoons lemon juice (for making paneer)
1 tablespoon sliced almonds or pistachio for garnishing

Procedure

Making Paneer:

Mix lemon juice in ¼ cup of hot water and put aside.
Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand

Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
Pour it over plate greased with ghee keeping about half inch thick.
Let it cool for about one hour. Cut the kalakand in squares.

Capsicum oats omlette

2011-04-27T14:48:00.001-07:00

Ingredients

Capsicum - 1
Onion - 1
Egg - 3
Powdered oats - 1 cup
Salt to taste
Pepper as desired
ginger garlic paste - 1 tsp
turmeric powder - 1/2 tsp
garam masala powder - 1/2 tsp

For Tempering:

mustard - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
Cumin seeds - 1 tsp

Procedure

Place a wide thick bottomed bowl on the flame with 2 teaspoons of cooking oil in it. On heating add mustard seeds. On sputtering add finely chopped onions,ginger garlic paste, cumin seeds, turmeric powder,green chillies, pepper & garam masala powder to it. Add finely chopped capsicum and after they are cooked , add required quantity of salt to it .
Now in a bowl, mix 3 eggs, powdered oats and the above cooked capsicum.
Take the Dosa Tawa , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.
Add a few drops of Oil and spread with a paper or tissue to make sure that the tawa is well greased.
Take a ladle full of the batter prepared on step 2 and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.
Then after some time, flip over to the other side.
After few min, the omlette can be taken to a plate and served hot.

Vegetable Samosa

2011-03-29T07:44:00.001-07:00

Ingredients

Quantity - 15-20

For the Filling:

Potato - 2
Carrot - 2
Green peas - 1/2 cup
Onion - 1
Garlic - 2 pods
Ginger - 1/4 inch
Chilli powder - 1/2 tsp
Turmeric -pinch
Garam masala - 1 tsp
Chat masala - 1/2 tsp
Oil - 2 tsp

For the dough:

All purpose flour - 1 1/2 cups
Rice flour - 1/2 cup
Salt as desired
Oil - 3 tsp

Method

For the Filling:

Boil the vegetables until tender. Then mash them together.
Heat oil in a large skillet over medium heat. Add onion,garlic and ginger and saute until soft.
Now add the mashed vegetables,chilli powder,turmeric,salt,garam masala and the chat masala and stir the mixture under low flame for 3 min. Now the filling is ready.

For the Samosa dough:

Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
To assemble the samosas, break off 1 1/2"-2" pieces of the dough, and roll out into 6"-8" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with filling masala mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.
In the final step these samosas can either be baked or deep fried.

Baked Samosa

Preheat an oven to a temperature of 400 degree F. Place samosa in the oven and reduce the temperature to 300 degree F. In about 45 minutes crisp samosas would be ready (keep an eye on the samosa so that they are uniformly baked to a light brown colour).

Serve samosa warm with tomato sauce or coriander chutney.

Fried Samosa

Heat oil in a deep skillet. Drop 2 or 3 samosas in it and fry at medium heat. With a spoon change the sides and fry until samosa turn light brown color (about 5-7 minutes)
Take out samosas on a kitchen towel so that excess oil gets absorbed.

Chinese fried rice

2011-03-28T08:12:00.000-07:00

Ingredients

2 cups Rice
3 eggs
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms peas
2 Spring Onions Finely Chopped (optional)
2 tbsp Soya Sauce
Salt & pepper to taste

Method

Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
Boil water, add rice and little salt.
Cook uncovered on low heat till rice is tender.
Take care not to overcook the rice. Each grain of rice should be separate.
When rice is done, drain and add some cold water and drain again using a large seive and set aside.
Heat oil in a large skillet over medium heat. Add onion and saute until soft and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, pea pods and beans and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and one tsp soy sauce, heat through and serve hot.

Vegetable Cutlet

2011-03-21T12:12:00.001-07:00

Ingredients

Quantity - 30 Cutlets

Potatoes-3
Chopped beans - 1 1/2 cups
Chopped carrot - 1 cup
Green peas -1/2 cup
ginger garlic paste - 1 tsp
Onion - 1(big) chopped
Tomato - 1/2 chopped
garam masala - 1 tsp
green chillies -2
Cumin powder - 1 tsp
turmeric - 1/2 tsp
milk- 1/2 cup
All purpose flour - 1 tbsp
Breadcrumbs - 1-2 cups

Procedure (Deep Fry)

Boil the all the vegetables and mash them seperately and then mix and keep it aside.
Add milk to the All Purpose flour to make a batter and keep aside.
Place a wide thick bottomed bowl on the flame with 5 teaspoons of cooking oil in it. On heating add mustard seeds. On sputtering add finely chopped onions,ginger garlic paste, cumin seeds, turmeric powder,green chillies, chilli powder & garam masala powder to it. Add finely chopped onions and after they are translucent add the chopped tomato and required quantity of salt to it . Allow it to fry on a medium flame.Now the mixture is ready.
With oiled hands, divide the mixture into 30 equal parts.
Shape into flat round patties about 1/2 inch thick.
Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
Heat the oil on medium high heat in a frying pan.
Frying pan should have atleast 1 1/2 inch of oil.
Fry a few cutlets at a time until they are golden-brown on both sides.
Repeat this until all the cutlets are done. Serve hot.

Tips:

If the oil is not hot enough, the patties will break.
If the vegetable/potato mixture looks wet, you can add some breadcrumbs.

Baked Version

Repeat the steps 1 through 5.
Preheat the oven to 425F.
Spread an aluminum foil over a baking tray and spray the cooking oil afterwhich place 6-7 cutlets over it.
Bake them for 10 min and then flip over the cutlets.Leave them for 10 more min or until golden brown.
Serve hot with sauce or chutney.

Lemon Semiya

2011-03-21T12:03:00.001-07:00

Ingredients

Semiya - 2 cups

Juice of one Large lemon

Salt to taste

For Tempering :

1 tbsp oil

1 tsp mustard seeds

1/2 tbsp urad dal

1 tbsp channa dal

2 dry chillis, tear and de-seed

1/4 tsp hing

1/2 tsp grated ginger

1 green chilly, slit

1/4 tsp turmeric powder

Chopped Cilantro to garnish

Procedure

Bring 5 cups of salted water to a boil. Add the vermicelli and cook for just 4 - 5 minutes. Turn off heat and strain. Pour 2 cups of cold water and strain the water completely. Add 2 tsps of oil and combine.
While the vermicelli is cooking in the hot water, prepare the seasoning. Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, green chilly, grated ginger, red chillis and stir fry for 30 secs. Add asafoetida and turmeric pwd ,cilantro and combine. Turn off heat.
Add salt to taste and lemon juice to the seasoning and combine it well and pour over the vermicelli and mix well.
Taste and if you feel that it needs more tang, add more lemon juice accordingly.

Carrot Rice

2011-03-21T10:00:00.002-07:00

Ingredients

Basmati rice/Plain rice - 1cup
Grated carrot - 1 1/2 cup
Onion - 1/2 sliced
Green chilly - 2 slited
Cumin seeds - 1/2 tsp
Chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
oil/Ghee - 2 tbsp
Salt to taste
Broken cashew nuts - 5 to 6
Chopped Cilantro few

Procedure

1. Wash and cook the rice seperately with 2 cups of water. Spread in on a tray and let it cool.
2. Heat little ghee or oil in pan, add the cumin seeds .
3. Add thinly sliced onions and green chilli and fry till pink.Add cashew nuts fry it for a min.
4. Add grated carrot .Saute for a while then add turmeric, chilly powder and salt.
5. Once the carrot is done add garam masala and cilantro.
6. Finally add the cooked and cooled rice adjust the salt , mix it gently and serve with Raita and Chips.

Raagi Dosa

2011-03-17T08:33:00.001-07:00

Ingredients

Raagi flour - 1 cup
Dosa batter - 2 cups
Wheat flour - 1/2 cup
salt as desired
chilli powder - 1/2 tsp
cumin powder - 1/2 tsp

Procedure

Mix the raagi flour, dosa batter,salt, cumin powder,chilli powder and wheat flour. Add sufficient water to form a batter of thin pouring consistency.
Take the Dosa Tawa , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.
Add a few drops of Oil and spread with a paper or tissue to make sure that the tawa is well greased.
Take a ladle full of Dosa Batter and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.
Then after some time, flip over to the other side.
After 2 min, the dosa can be taken to a plate and served hot with chutney.

Green peas masala

2011-03-16T14:49:00.000-07:00

Ingredients

Green Peas - 2 cups
Onion - 2(if it is small ; 1 if it is big) (chopped)
Tomato - 2 (chopped)
turmeric powder- 1/4 tsp
Red chillies powder - 1/2 tsp
Salt to taste
garam masala powder - 1/2 tsp
Coconut milk- 1 Tbsp
coriander leaves - 2 tbsp (chopped)
Oil - 2 tsp(can also use butter or ghee)
Cumin - 1/2 tsp
Green chillies - 1
ginger - 1 tsp (chopped)

Procedure

Take a pan, pre heat oil, splutter cumin seeds, add green chillies and ginger and saute for a minute.
Now add onion, stir it till it becomes transparent, now add tomato to it and mix it well.
Add a cup or two of water, turmeric powder, garam masala powder, salt and chillies powder and let it boil for another 3 mts.
Now add the green peas to it and mix it well and let everything cook for 7 to 10 mts. depending upon how long peas takes to cook.
Now add the coconut milk and let it mix for another 2 mts. Turn off the stove and garnish it with coriander leaves.

Methi Chapathi

2011-03-16T14:43:00.000-07:00

Ingredients

Wheat flour - 3 cups
Fenugreek leaves (Vendhya keerai/Methi leaves) - 1 bunch
Chili powder - 1/2 tspn
Turmeric powder - 1 pinch
Salt - 1/4 tspn or to taste
Milk(Warm) - 1/4 cup
Water(Warm) - 1 cup
Stuffed Paratha masala - 1 tsp(optional)

Procedure

Mix Wheat flour, fresh Fenugreek leaves, Chili powder, Turmeric powder,stuffed paratha masala and Salt in a bowl.
Add warm Milk and Water, then start kneading till it turns into firm and soft dough.
Place the dough in a vessel and cover it with a lid for an hour.
After that make small balls of the dough and roll it into flat and round shaped chapathi sheets. Apply flour if the dough sticks while rolling.
Heat a dosa pan. Once the pan is little hot, place the chapathi on it and turn after few seconds.
Apply a tspn of oil over the chapathi and Press chapathi with a spatula which will help the chapathi to rise. Flip to the other side and do the same.
Turn chapathi for every few seconds till both sides are cooked. Remove from heat and serve.

Raagi Semiya

2011-03-14T08:01:00.000-07:00

Ingredients

Raagi flour - 1 1/2 cup
Rice flour - 1/2 cup
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Salt as desired

For tempering:

1 medium onion
2 green chillies
1 medium tomato
4 pods of garlic
1 tsp of lemon juice(optional)
mustard - 1tsp
urad dhal 1 tsp
channa dhal - 1tsp

Procedure

Mix the Raagi flour,rice flour,cumin powder,garam masala powder and salt in 2 1/4 cup of boiling water to form a dough.
Put the dough into a farsan maker and steam it over idli plates as shown in the video.
After 15-20 min, the semiya can be taken out of the idli plate and cooled for few min.
Finely chop the onion, green chillies, garlic and tomato.
In a wide skillet/pan add 2 tsp of oil and then add mustard.
When the mustard splutters add the chopped onion , green chillies and garlic and fry till its cooked well.
Now add the tomatoes and fry till its mushy. Add salt as per taste.
Now add the cooked ragi semiya and stir well till its evenly coated with the masala.
Reduce the flame to low and cook covered for 2 mins.
Add a tsp of lemon juice and mix well (Optional).
Garnish with chopped coriander leaves.

Oats Dosa

2011-03-13T09:55:00.001-07:00

Ingredients

Powdered Oats - 1 cup

Dosa Batter - 1/2 cup

Cumin powder - 1 tsp

Pepper - 1 tsp

Salt as desired

Procedure

Mix the above ingredients to make the dosa batter.Add water if needed.
Take the Dosa Tawa , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.
Add a few drops of Oil and spread with a paper or tissue to make sure that the tawa is well greased.
Take a ladle full of Dosa Batter and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.
Then after some time, flip over to the other side.
After 2 min, the dosa can be taken to a plate and served hot with chutney.

Bread Halwa

2011-03-13T09:50:00.000-07:00

Ingredients

3/4 cup – 1 cup ghee (clarified butter)

10 -12 bread slices

6-8 cardamoms (elachi)

2 tbsps almonds (badam)

2 tbsps cashewnuts

1 lt(4 cups) milk (low fat)

1 cup sugar (increase or decrease as per your taste)

Procedure

Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.
Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste.
Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk. Add the fried bread pieces and the remaining ghee to this mixture.
Let it simmer till the bread pieces turn soft and cook in the milk mixture. Combine the nuts paste. Garnish with the toasted almonds and cashewnuts.
Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold.

Masal Dosa

2011-03-10T13:56:00.000-08:00

INGREDIENTS:

2 Medium Sized Potatoes.

1 Onion Chopped in to thin long slices.

2 Green chillies sliced in to small pieces.

A handful of green peas.

1 Tbsp grated ginger

1 spoon of bengal gram

A pinch of turmeric

Cilantro to garnish

PREPARATION OF MASAL FILLING:

Keep the Dosa Batter ready .
Peel the potatoes and cook them with water and salt in the cooker for just one whistle.
Cool, and mash in to pieces and set aside.
In a kadai, add 2 spoons of oil and when hot add mustard and allow to splutter.
Add bengal gram, curry leaves, green chillies, grated ginger and then the sliced red onions.
Add a pinch of turmeric and now allow to saute for some time.
Now add the mashed potatoes, peas, salt and mix it in well.
After a few minutes, switch off the heat and garnish with chopped cilantro.

PREPARATION OF MASAL DOSA:

Take the Dosa Tawa , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.
Add a few drops of Oil and spread with a paper or tissue to make sure that the tawa is well greased.
Take a ladle full of Dosa Batter and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.
Make sure that the dosa is spread out thin as we would not be turning it over.
Dollop a spoon of the prepared Masal and place it in the centre of the Dosa.
When the Dosa is cooked well close one end of the dosa over the other and serve on a platter with chutney.

Chole Bhatura

2011-03-09T13:15:00.000-08:00

Ingredients

For Bhatura

Maida -4 cups
yogurt - 1 cup
Sugar - 1 tsp
Oil - 5 tsp
salt - 2 tsp
Baking Powder - 1/2 tsp

For Chole Curry

Chick peas/Channa : 2 cups (soak it in overnight or soak in hot water for 2 hrs and pressure cooker )
Onions : 2 (medium)
cloves:4
cinnamon:1/4 inch
Oil : 3 tbsp
Curry leaves : 5-6
Green chilies : 2
Tomato : 1
Ginger and Garlic paste : 1 tbsp
Red chili powder : 1 tsp
Coriander seeds : 1 tbsp
Dhania powder: 2tsp
turmeric: 1/2 tsp
Coriander leaves : 2 tbsp

Procedure

Batura :

Take a wide vessel add maida, yogurt , salt, baking powder, sugar,oil,baking powder and slowly add some warm waterand make a soft dough.
Cover the dough with some wet cloth and keep it aside in warm place for fermentation. (about 3-4 hours)
After that divide the dough into 18-20 equal portions and roll them into smooth balls.
And roll the small balls individually into big sized puri.
Choose a thick-bottomed pot and heat oil in it for deep frying.Make sure the oil is medium hot.
Now gently slide the flattened Batura dough into the oil and gently press the batura in the center and along the edges into the oil with the back of a spoon/ladle.
This should make it puff up nicely. Once its golden brown, turn it over and do the same.
Make sure you have enough heat to cook the insides but high heat will just turn it into a dark color.
Serve it hot with chole masala.

Chole Curry:

Heat oil in a pan add cloves and cinnamon after that add 1 finely chopped onion and fry them till it becomes lightly brown.
Add green chilies, ginger garlic paste mix it all together fry them till the raw smell goes off and add the tomatoes now .
Just mash it and add salt , turmeric powder, red chili powder,dhania powder mix it all together.
Let it sit in the heat fry them till it becomes dry and the masala smell goes off.
Now grind the above mixture into a paste with 1/2 cup of cooked channa.
Now again heat oil in a pan add 1 finely chopped onion and fry them till it becomes lightly brown.
After that add ground channa masala paste with a cup of water and the remaining whole channa mix it all well and cook in medium heat for 5- 10 minutes.
Finally add the coriander leaves and curry leaves toss it all together and remove from heat.

Chole Curry(North Indian Style)

The above procedure is followed with the below 2 changes:

Replace the green chillies and chilli powder with 2 tsp of pepper seeds.
Cook the masala with 1 cup of strong black tea.

Aloo Palak(Potatoes in spinach gravy)

2011-03-09T12:59:00.000-08:00

INGREDIENTS:

Fresh Spinach - 10 oz. bag (boiled & grinded)
Garlic - 4 cloves (roughly chopped)
Ginger - 1 inch piece (chopped)
Green Chillies - 2 to 3 (chopped)
Onions - 2 small (chopped)
Oil - 1.5 tbsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Potatoes - 3 small (bite size cubes)
Tomato - 1 (chopped)
Red Chili Powder - 1 tsp
Coriander Powder - 3 tsp
salt to taste
Garam Masala - 1 tsp

Procedure

1. Chop the spinach coarsely and wash it well in water.
2. Heat about 4-5 cups of water and blanch the spinach for a couple of minutes.
3. Remove the spinach form hot water and immediately rinse it under cold water.
4. Put the spinach in a blender or food processor and coarsely grind it..
5. Heat some oil in a vessel, add the jeera and let it splutter.
7. Once the jeera splutters and becomes light brown, add the ginger garlic paste. Cook it for for about a min so that it loses the raw smell.
8. Add the chopped potatoes, tomato and onion puree and cook it till the potatoes are 80% cooked. (cook this with the lid closed on the vessel)
9. Once the potatoes are 80% cooked, add the ground spinach, salt, turmeric, chilli powder and cook with the lid open for some more time.
10. Garnish it with finely chopped coriander leaves and serve hot with soome rotis, salad and lemon.

Set Dosa

2011-02-15T11:33:00.000-08:00

Ingredients

Idli rice - 1 cup
Raw rice - 1 cup
Urad dhal - 1/2 cup
Cooked rice - 1/2 cup
Salt - as desired

Procedure

1. Soak raw rice,idli rice, urad dhal in enough water for 6 hours.
2. Grind all the ingredients along with cooked rice adding enough water to form a pouring consistency. Leave it overnight to ferment.
3.Add salt just before preparing the dosas and combine well.
4. Pre-heat a tawa till really hot, sprinkle little water, pour 2 laddles of batter (do not spread the batter) and let it cook gradually over medium heat. It should look like a thick pancake. Drizzle some oil along the edges and let it cook for 2 mts or till nicely roasted. Cover the tawa with lid if desired(optional). Serve hot with chutney.

Pav Bhaji

2011-01-27T09:55:00.000-08:00

Ingredients

Chopped Cauli flower - 1 cup
Carrots - 2
Chopped Beans - 1/2 cup
Peas - 1/2 cup
Chopped cabbage - 1/2 cup
potato - 2
Chopped onions - 3
Tomato - 3
Chopped chillies -2
Ginger garlic paste - 1 tsp
Garam masala - 1 tsp
Pav Bhaji masala - 1 Tbsp
turmeric - 1/2 tsp
chilli powder - 1 tsp
coriander powder - 2 tsp
Asafoetida - a pinch
Cumin seeds - 1 tsp
Dry mango powder - 1 tsp
Juice of 1/2 lemon
Butter -2 tbsp

Procedure

1) Boil and grind 1 cup cauli flower,2 carrots, beans,cabbage and peas.Keep aside.
2) In a pan add butter,asafoetida,ginger garlic past,onions.Allow onion to turn translucent pink.
3) Now add 3 finely chopped tomatoes,pav bhaji masala,chillies,chilli powder,turmeric,coriander powder,garam masala,cumin seeds and dry mango powder.Add salt to taste.
4) Simmer for 10 mins.Now add the mixture of vegetables.Let it simmer for 6-8 mins, Then add boiled and mashed potatoes.Remove from heat after 7-9 mins and then add lemon juice.
5) Take another pan and add a big dollop of butter in it. Slice the (Mumbai Pav from indian store)bread rolls at the center and place them facing inward.Turn them around in a minute and let the outside turn golden brown.
6)Garnish Bhaji with coriander,onions & lemon.Serve Hot

Ennai kathirikkai kuzhambu( Eggplant in tamarind sauce)

2011-01-04T08:16:00.000-08:00

Ingredients

Small eggplants(Brinjal) - 6
Big onion - 1
Tamarind - 1 lemon sized (pulped)
Asafoetida - 1 tsp
Jaggery - 1 tsp
Tumeric - 1 tsp
Salt and oil
Mustard , curry leaves for seasoning
Coriander for garnishing

For the paste

Channa dhal - 1 tbsp
Urad dhal - 1 tbsp
Coriander seeds - 1 tbsp
Pepper corns - 1/2 tsp
Jeera - 1 tsp
Fenu greek - 1 tsp
Red chillies - 3 or according to ur spicelevel
coconut grated - 1 tbsp

Procedure

1. Slit the brinjal and put in the water diluted with 1 tbsp milk so that it will not turn color.
2. Take a teaspoon of oil in the frying pan and fry the ingredients under paste and make a paste out of it . Keep it aside.
3. In a wide frying pan add some oil saute the onions and vegetable.
4. Fry until they are slightly brown and add the tamarind extract.
5. Once they get cooked add the ground paste, turmeric, salt , jaggery and enough water.
6. Cook for sometime. Once they are slightly thickened. Season with 4 tbsp oil and mustard , curry leaves.
7. Garnish with coriander leaves.

Shahi Tukra

2011-01-03T14:57:00.001-08:00

Ingredients

Bread - 1 loaf
millk - 1 cup
sweetened condensed milk - 1/2 tin (200 g)
sliced almonds,walnut,cashew and pista
Butter - 1/4 cup
Cardamom powder - pinch

Method

1. Remove the edges of the bread slices and cut to desired shape(round,triangle). Apply butter on both the sides of each bread with the butter knife.

2. Preheat the oven to 300 C. Once the oven is ready, place the buttered bread slices on the baking tray which has an aluminum foil with cooking spray on it.

3. After 10 min, flip the bread slices to the other side and leave it for another 10 min. In the mean time, heat the milk and condensed milk together with cardamom powder on a pan for few min.

4. Remove the bread slices after the time from the oven,now they look golden brown.

5. Dip these golden brown bread slices into the milk mixture in the pan and place it on a plate.

6. Now season the bread with sliced almonds,walnuts,cashews and pistachios.

Semiya Kesari

2009-04-15T12:03:00.000-07:00

Ingredients

Semiya - 1 cup
cardamom - 4/5
Dry grapes/Raisin - 7-8
Ghee - 5 Tbsp
Color - 2 drops
Sugar - 1 cup

Method

1. Pour 1 tbsp ghee in the pan and the put the cardamom and dry grapes. After few min, add the semiya and saute till it becomes golden brown afterwhich the pan is taken out of the stove.
2. Then boil 2 cups of water with the 2 drops of desired color on it. When the water come to rolling boil,pour down the mixture prepared in the previous step.
3. Allow the semiya to boil until it solidifies,now add the sugar and mix well.
4. Enjoy the sweet with ice cream.

Masala Peanuts

2009-04-14T13:24:00.000-07:00

Ingredients

Peanuts - 2 cups

Onion - 1 small, finely chopped

Green Chilies - 1-2, to taste, finely chopped

Salt - to taste

Chaat Masala - 1 tsp

Lemon Juice - 4 tsp

Red Chili Powder - to taste

Method

1. If you have roasted peanuts, put them in a wok to freshen and warm them up. If you have Raw Peanuts, roast them in a wok with a little bit of oil till they turn light golden brown.
2. Once the peanuts are roasted, turn off the flame and add in the rest of the ingredients.
3. Mix well and adjust Salt, Spices and Lemon Juice to taste.

Muruku

2009-04-01T14:00:00.000-07:00

Ingredients

Idli rice - 2 cups
Roasted gram - 1 cup
urad dhal - 1 Tbspn
cumin seeds - 1/2 tsp
sesame seeds - 1/2 tsp
oil to fry
salt to taste
Red chillis - 3

Method

1. Soak the rice for atleast 4 hours and then grind it with red chillis and salt.
2.Fry urad dhal in a dry pan for 2 min and powder it.
3. Powder the roasted gram also. Mix both the powders.
4. Add the powder to the rice batter and mix well.
5.Put the dough into the mould of required design.
6.Deep fry in the oil and enjoy.

Recipes

Spicy Chicken Masala Curry

Milk Peda

Kalakand

Capsicum oats omlette

Vegetable Samosa

Chinese fried rice

Vegetable Cutlet

Lemon Semiya

Carrot Rice

Raagi Dosa

Mix the raagi flour, dosa batter,salt, cumin powder,chilli powder and wheat flour. Add sufficient water to form a batter of thin pouring consistency.

Green peas masala

Methi Chapathi

Raagi Semiya

Oats Dosa

Bread Halwa

Masal Dosa

Chole Bhatura

Ingredients

Aloo Palak(Potatoes in spinach gravy)

Set Dosa

Pav Bhaji

Ennai kathirikkai kuzhambu( Eggplant in tamarind sauce)

Shahi Tukra

Semiya Kesari

Masala Peanuts

Muruku