Indian food dishes recipes

FOOD DISHES FOR DIABETICS

2012-01-13T12:02:00.000-08:00

Diabeties is a diesease in which the the body stops producing insulin.
Garlic Bread
Ingredients:-
Roasted garlic makes a delicious, fat-free garlic bread. Choose heads with nice big cloves for easy peeling.
:- 2 roasted garlic heads
:- 1/2teaspoons mixed Italian herbs
:- 1/2 teaspoon salt
:- 2 loaf of French bread, sliced
:- Preheat oven to 350°F.
:- Peel roasted cloves or squeeze flesh from skin and place in a bowl. Mash with a fork, then mix in Italian herbs and salt.Spread on sliced bread. Wrap tightly in foil and bake for 20 minutes.
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Brown Rice Pilaf
Ingredients:-
:- 2 cups brown rice
:- 5 1/2 cups water
:- 2 TBSP dried red and green peppers, or 1/2 red, 1/2 green pepper, diced
:- 2 TBSP dried carrots or 1 fresh diced carrot
:- 2 TBSP dried celery, or 2 ribs fresh celery, chopped fine
:- 2 TBSP dried onion, or 1/4 cup diced fresh onion
:- pinch pepper
:- 2 TBSP chicken or beef boullion, or soy sauce
:- 1 TBSP dried or fresh parsley
*Throw all that into a pot. Bring to a boil and then lower heat, cover, and simmer for about 40-50 minutes.
*Keep an eye on it at the last to make sure it does not get too dry. Rice grains will start to split when they are done.
*Add cooked, cubed beef or chicken to make a full meal. Serving size is 2/3 cup, or 3/4 cup if meat is added.
You can make this in a rice cooker also, using smaller quantities of ingredients. Make sure you add enough water to compensate for the dried veggies, they will absorb quite a bit.
Create a full meal by adding beef, chicken, beans, or other protein.
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Potato Chowder
Ingredients:-
:- 6 small potatoes (4 oz, approx. size)
:- 1 med onion, diced
:- 1 carrot, diced
:- 2 ribs celery, diced pepper parsley
:- 2 tsp chicken boullion
:- 3 TBSP margarine or butter
:- 1 cup milk powder
:- 1/4 cup whole wheat flour
*Wash and trim potatoes - leave the skins on. Cube into 1/2 to 3/4 inch cubes.
* Place into pot on stove, or into crock pot.
*Add other vegetables, sprinkle in a little pepper and parsley, and add the boullion and margarine. Add water, just until ingredients are covered (not too much!).
*Bring to boil on stove and cook until potatoes are tender, or cover and leave on low in the crock pot for 4-6 hours. Blend milk powder and flour together.
*Add water a little at a time, stirring after each addition to remove lumps. Add enough water to have a pourable mixture. Pour mixture into soup, stirring constantly.
*Cook until soup is thickened and bubbling (this may take up to half an hour in a crock pot, but only a few moments on the stove).
*Serve hot with whole wheat bread or biscuits. Makes 6 generous servings (one per potato)
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Cornbread
Ingredients:-
:- 1 cup cornmeal
:- 1 cup whole wheat flour
:- 2 TBSP sugar (omit if you want)
:- 1/4 cup oil
:- 1 TBSP baking powder
:- 1 cup milk, or 1/3 cup milk powder and a cup of water
:- 2 eggs
Blend together to make batter. Pour into greased 8X8 pan. Bake at 400 degrees for 20-25 minutes, or until golden brown and set in the middle.

EAT WELL

2012-01-02T13:02:00.000-08:00

"Eat slowly; chew your food well.It takes 20 minutes before your stomach sends a clear message to your brain that you're full.If you take the time to chew your food well, you will find you end up eating less. Ideally, you should have smaller, frequent meals as opposed to larger, infrequent ones."

2011-12-31T14:06:00.000-08:00

"In India,local restaurants established highway side popularly known as DHABAS"

Egg Omelet

2011-12-30T14:28:00.000-08:00

Ingredients

4 Eggs
2 chopped Onions
2 chopped Green Chili
1 small Tomato
1/4 cup Milk
2 tsp Oil
and Pepper Salt

Method

· Beat the eggs with salt and pepper and add the tomato, onions, and milk and green chilies.

Mix them together

· Pour oil in a frying pan

· Pour the mix in step 1. Let it cook and turn over till the edges on both sides are crisp and

golden brown.

· Switch off and serve hot with rice or chapatti / Roti

INDIAN HAKKA NOODLES RECIPE

2011-12-30T13:24:00.000-08:00

HAKKA NOODLES

Hakka Noodles is a delicious Chinese recipe.

Ingredients:

2 cups Flat Noodles (also called Hakka noodles); boiled and strained
2 tsp Garlic (chopped)
3 Dried Red Chilies
1 small bunch Spring Onion
1 small Capsicum (sliced)
1/2 tsp Vinegar
1 1/2 tbsp Oil
Salt to taste
soya sause
tomato souse

Method:

· Cut the spring onions into 1/4" pieces.

· Grind red chilies and garlic.

· Heat oil in a pan, add chilly and garlic and fry for a minute.

· Now add capsicum and fry till it tenders.

· Put spring onion and continue frying for 2-3 minutes more.

· Now add boiled and strained noodles and salt (to taste) and mix well.

· Add vinegar and mix it well. Add soya and tomato souse.

· Hakka Noodles is ready to serve.

(You can also add ginger taste to it .For that you have to cut ginger in to pieces and put it in a small cup of water for hours. While preparing you need to
add this ginger water for taste.)

SOUPS

2011-12-08T04:16:00.000-08:00

TOMATO SOUP
:- Tomatoes (4-5) medium size (blend into a Paste)
:- Cumin seeds(Jeera) 3/4 tsp
:- Curry leaves(7-8)
:- Red chilli Powder(1 tsp)
:- Turmeric (1/4 tsp)
:- Salt as desired (For taste)
:- Hing 1/2 tsp.
:- Oil to fry.
Method:
Make a paste of tomatoes in a mixer.
Heat oil in a shallow utensil, when Oil is heated .Then add cumin seeds.
When they begin to pop, add curry-leaves,add turmeric powder, red chilli powder and Tomato paste. Cook on medium for 2-4 minutes.
Add desired amount of water and salt. Let it come to a boil, turn off the gas, garnish with fresh coriander leaves.
Serve hot delicious tomato soup before food to increase appetite.
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VEGETABLE SOUP
:- Chopped & boiled vegetables --- small piece of cabbage, 1 potato, 3-4 tomatoes, few beans, few cauliflower flowerets
:- 1 tbsp starch powder
:- 1/2 tsp pepper powder
:- Salt to taste
:- 3-4 tbsp butter
:- 1-2 tbsp lemon juice
:- Coriander leaves for garnishing
Method:
Take a tablespoon starch powder and mix in small amount of water, to make a thick paste.
Boil the vegetables in little water and cool. Remove the vegetables from water and keep the water aside for further use. Blend the vegetables until smooth.
Heat the remaining butter in the same pan . To this, add the ground vegetable mixture and fry for few more minutes .
Add the starch mixture, pepper powder and salt to the water, which is used to boil the vegetables. Make sure there are no lumps in the mixture.
Add this water to the above vegetable mixture and simmer for 2-3 minutes.
Remove from heat and add the lemon juice and coriander leaves.
A delicious and highly nutritious Vegetable soup is ready for serve.
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SPINACH SOUP
We need :
:- Spinach(palak)-250gm,Onion-1,Ginger-1,Some Coriander Leaves,Potatoes-2,Cabbage-1 cup,Gourd(lauki)pieces-1 cup,Salt-1 tsp,Black pepper powder-1/2 tsp
Method :
Cut the spinach into small pieces after washing. Cut the onions,ginger and coriander leaves into small pieces.Cut the potato,cabbage and gourd into small pieces. Add 6 cups of water to the pressure cooker and boil the potatoes,cabbage and gourd. When cool blend in the mixie and seive.
Heat butter in a pan and add the onion pieces and fry for 1 minute. Add the stock prepared earlier. Add salt,black pepper powder,and cook. Remove from heat and sieve.
Now on medium heat place the sieved soup and add spinach and ginger and cook for 10 minutes.Remove from heat.
Add the coriander leaves and Serve hot.
A healthy soup is ready ;-) enjoy it hot before dinner.
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Pumpkin Soup with Coconut and Ginger
Ingredients :
:- 600 mg Chopped pumpkin flesh 1 ts Chopped chillies
:- 1 lg Onion chopped 1 tb Lemon juice
:- 2 tb Vegetable oil 2 tb Chopped coriander
:- 2 tb Chopped ginger 1 tb Tomato paste
:- 400 ml Coconut cream Pinch of sugar
:- 300 ml Water Freshly ground pepper
Instructions :
Saute pumpkin and onion lightly in vegetable oil. Add water, ginger,
Bring to boil and cook gently for 15 mins. Puree soup in blender.
Return to heat, add coconut cream, lemon juice, paste and sugar.
Bring to boil, cook another five mins. Season with pepper and, if you like, a bit more salt.
Garnish with coriander. Serve hot before dinner , it will increase appetite and also it's nutritious

PANEER RECIPES

2011-12-07T15:05:00.000-08:00

Paneer is highly nutritious milk product. Paneer is a versatile dairy product, it is used desserts, snacks or for main course cooking.You can make it at home by simply adding lemon juice to boiling milk. When the milk shreds When milk curdles full turn off the gas and keep aside for 5 minutes. Pour it on to a cotton/muslin cloth and tie it with a tight knot.When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.
You can also get it from nearby dairy shop, but home made Paneer has it's own taste.
Also the water you can use for washing hair- it will leave your hair silky and shining with health.
Here are delicious Paneer recepies
Paneer Makhanwala
Ingredients :
:- 250 gms Paneer
:-100 gms Fresh Cream (Malai)
:- 200 gms Tomato Puree
:- 2-3 tblsp Butter
:- 2 tblsp Kasuri Methi
:- 1/2 tsp Red chilli Powder
:- 1/2 tsp Garam Masala Powder
:- 2-3 Green chilli
:- 1/2 tsp Salt
To make paneer makhanwala :
*Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
*Add the cream and garam masala powder and cook further for 2-3 minutes.
*Add the paneer pieces and cook for a minute.
*Serve hot garnished with coriander.
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Palak Paneer
Ingredients:
:- 500gms Fresh Palak
:- 100gms Paneer
:- 2Onions
:- Garlic paste
:- 1 tsp pure ghee
:- Garam masala to taste
:- Red chili powder to taste
:- Salt To Taste
To make palak paneer :
*Clean and wash palak (spinach) nicely.
*Boil the spinach in water and cool it.
*Now mash it in a mixer.
*Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
*Now add onions and fry till golden brown.
*Add all spices except red chili powder.
*Now add the spinach
*Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
*Add Paneer pieces to the gravy and cook until done.
*Take out in a bowl.
*Just before serving, heat pure ghee in a small pan.
*Hold the pan over bowl, add chili powder and immediately pour on palak paneer.
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Paneer Paratha
Ingredients
:- 100 gms Grated Paneer
:- 1 finely chopped Onion
:- Coriander leaves finely chopped
:- Small piece of Ginger (grated)
:- 1 or 2 finely chopped green Chilies
:- Salt, Red Chili powder and Graram masala
:- Oil for frying
To make paneer paratha :
*Make dough out of whole wheat flour.
*In a bowl mix all the stuffing ingredients.
*Take a spooful and place a small round of dough
*Cook on a pre-heated Tawa .
*Turn it and pour half tablespoon oil or butter.
*Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
*Cook on a low heat till golden brown.
*Serve paneer paratha hot with curd and your favorite chutney or with pickle.
Note: Add salt only at the time of preparation.
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Paneer Tikka
Ingredients
:- 250 gram Paneer
:- 2 onion
:- 2 tomato
:- 1 tsp ginger - garlic paste
:- 2 green chilly
:- 1tsp tandoori masala
:- 1 tsp chat masala
:- 1 tsp chana masala
:- salt to taste
How to make paneer tikka masala:
*Cut round slices of tamatar and pyaj and keep them aside.
*Cut paneer in cubes.
*Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
*Now add paneer cubes and mix well.
*Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
*Then cook them in a preheated oven and keep aside.
*Heat oil in a pan and put ginger garlic paste and green chilly in it.
*Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
*Add finely chopped tomato and cook until oil floats on the surface.
*Add all the spices and cook for 2 minutes.
*Lastly add paneer cooked in oven and cook for 5 minutes.
*Garnish with coriander and serve hot.

MAHARASTRIAN FOOD REPICES

2011-12-07T14:45:00.000-08:00

Usal Bhaji
1 cup sprouted Moong
1/2 cup sprouted Red Chana
1/2 cup sprouted Kabuli Chana
1 chopped Onion
1 chopped Tomato
1/2 tsp grated Ginger
4 crushed cloves Garlic
2 chopped finely Green chilli
1 tblsp chopped Coriander
1 tsp Cumin Seed
1/4 tsp Salt
1/4 tsp Turmeric Powder
1/2 tsp or to taste Chili Powder
1 tsp Lemon Juice
4 tblsp Oil
Preparation:
*Boil the moong sprouts, red chana sprouts, kabuli chana sprouts.
*Drain it.
*Heat the oil and add cumin seeds and fry till brown.
*Add onions and fry for a minute, then add ginger, garlic, green chilies and now add chopped tomatoes, turmeric, chili powder and coriander and fry.
*Add potatoes, drained sprouts and salt, mix well.
*Pour lemon juice. *Serve hot with Pav
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Sukhi Kolmi
Ingredients:
1 1/4 cleaned and shelled raw Shrimps
2 finely chopped Onion
1 cup discard stems, washed & chopped Methi leaves
2 tsp Coriander Powder
1 tsp Turmeric Powder
To taste Salt
3-4 Cloves
4 Cardamoms
10-12 Black Pepper corns
3-4 tblsp Oil
To make sukhi kolmi:
*Clean, wash and drain the shrimps and mix salt, turmeric, chili and coriander powder.
*Heat the oil in a kadhai.
*Add cloves, cardamoms and peppercorns and stir fry for few seconds.
*Add onions and fry till golden, then add shrimps and cook until they turn pink.
*Add methi leaves and mix well.
*Cook on low heat until the shrimps are done.
*The dish is dry but have a creamy flavour.
*Serve hot.
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Poran Poli
Ingredients:
250 gms Chana Dal
500 gms Jaggery
250 gms Wheat Flour
50 gms Flour
5 tsp Oil
1/2 grated Nutmeg
50 gms powdered Cardamom
Pure ghee for serving
To make puran poli:
*Wash the chana daal and cook with a little or just enough water.
*Drain out the extra water.
*Add sugar or jaggery to the cooked daal and cook on low heat until the mixture becomes thick.*Remove from heat and pass it through a sieve while still hot.
*Add grated nutmeg and cardamom powder.
*Stir well and remove from heat and keep aside to cool.
*Mix the wheat flour, flour, oil and enough water knead into a smooth dough.
*Keep it aside for an hour or two.
*Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.
*Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely.
*Roll out into a chapati and bake on a non stick tawa till done on both sides, adding a little ghee around.
*Fry till done and serve hot.
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Pandhara Rassa
Ingredients:
1 kg skinned and cut into pieces Chicken
2 medium sized chopped finely Onion
11/2 tsp Garlic & Ginger Paste
1/2 grated dry Coconut
10 Cloves
1inch long piece of Cinnamon
1 1/2 tblsp Black Cumin Seed
3 cut into pieces dried Red Chili
11/2 tblsp Poppy seeds
To taste Salt
11/2 tsp Red Chili seeds
11/2 tsp Coriander Seeds
1/2 cup stirred Plain Yogurt / Curd
1 tblsp Raisins
1 tblsp Cashewnut
3 tblsp Ghee / Vegetable Oil
How to make pandhra rassa:
*Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
*Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside.
*Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves.
*Stir fry till cashew nuts turn golden.
*Now add chicken pieces to it and fry well.
*Lower the flame and cover the pan.
*Put a little water on the lid and cook till almost done.
*Heat the remaining oil in a large pan and add onion.
*Fry till it becomes translucent.
* Add the grinded paste and stir fry and add curd and stir for two minutes.
*Add the cooked chicken and 2 cups of water, and bring to boil.
*Add coconut milk and stir well.
*Boil only once .
*Serve hot
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Special Chiwda
Ingredients:
1/3rd cup halves Peanuts
1/3rd cup halves Cashew
1/4th cup whole Almond
1/4 cup blanched Pistachio
1/4th cup Pumpkin seeds
1/4th cup Pine Nuts
2-3 sliced Green chilli
1 tblsp Fennel seeds
15 Curry Leaves
3 tblsp fresh Coriander Leaves
2/3 rd cup thick pounded Flat Rice
1/4th cup Raisins
1/4th cup Black Currants
1/4th cup chopped Dates
1/2 tsp Salt
1/3 cup Moong Dal
1cup deep fried Sev
Vegetable Oil or Ghee for deep-frying
Preparation:
*Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
*Fry Peanuts until golden brown, and transfer the nuts to paper towels to drain.
*In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
*Pat dry with paper towels, bolt off any excess oil.
*Transfer all the nuts to a bowl.
*Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil and fry until crisp.

SOUTH INDIAN FOOD RECIPES

2011-12-07T14:38:00.000-08:00

South Inida is famous for it's unqiue style of Temples, and Scenery and yes! you guessed it right the mouth watering Idlis and Dosas. Coconut is the main ingredient of south Indian recipes. Here is a collection of some mouth watering south Indian dishes.
Bagala Bhaat
Ingredients:
:- 2 cups rice
:- 1 cup yogurt
:- 1/2 cup milk
:- 1/4 cup fresh cream
:- 1 cucumber
:- 1 carrot
:- 1 raw mango
:- 1/4 cup grapes
:- 1 tsp mustard seeds
:- 2 green chillies
:- 1" ginger
:- 1/4 tsp asafoetida
:- 1 sprig curry
:- 2 tblsp oil
:- salt to taste
To make bagala baath :
*Clean, wash and boil rice and slightly overcook it.
*Drain well and cool. When it reaches room temperature.
* Mix in the milk, asafoetida and salt to taste.
*Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.
*Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.
*Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. *Add the ginger and green chillies, stir well and add to the prepared rice.
*Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.
*Garnish the rice with the grated cucumber, carrot and mango and serve.
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Rava Dosa
Ingredients:
:- 2 cups rava
:- 1/2 cup rice flour
:- 1/2 cup buttermilk
:- 1/4 tsp asafoetida
:- salt to taste
:- 1 piece ginger
:- 2 green chillies
:- 10-12 curry leaves
:- 1/4 cup coconut scrapped
:- 12 cashewnuts
:- 2 tblsp refined oil to fry
To make rava dosa :
*Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. *Stand the batter for at least 6 hours.
*Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
*Mix the chopped greens, coconut and cashew into the batter. Stir well.
*Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread evenly
*Pour a tablespoon oil around and on the dosa.
*Cook till it is crisp and golden in color. Remove and serve hot.
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Chicken Kurma

Ingredients :
:- 1 kg chicken
:- 1 cup onions
:- 1 tblsp coriander seeds
:- 1 tsp cumin seeds
:- 1/2 cup coconut(scraped)
:- 1/2 cup yogurt
:- 2 tbp Ginger garlic paste
:- 3 tblsp oil
:- salt to taste
:- 2-3 red chillies whole
To make chicken kurma :
*Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
*Grind de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
*Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds. *Add chicken pieces and cook on high heat for 5 minutes stirring constantly. do not let it brown
*Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes._________________________________________________________

RAJASTHANI FOOD RECIPES

2011-12-07T14:37:00.000-08:00

Rajasthan--The land of kings and hence rich culture. You will find the food rich with ghee , also the dishes you will see here are becasue of lack of fresh vegetables here so people prefer home recipies from besan, etc.

Aloo ka Bharta
Ingredients:
4 -5 Boiled Potatoes (Big)
2 Onion (finely chopped)
2 Green Chilies (chopped)
Few Coriander Leaves (chopped)
1 tsp Mustard Oil
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/2 tsp Jeera (roasted and powdered)
Preparation:
*Peel the potatoes and mash them coarsely.
*Add all the other ingredients and mix well.
*Serve aloo bharta with baati.

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Papad ki Sabzi
Ingredients:
2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water
Preparation:
*Break the papads into 1 inch squares.
*Heat ghee in a saucepan, add seeds.
*Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
*Add turmeric, water and salt. Boil.
*Add papads and coriander.
*Boil for 3-4 minutes.
Serve papad ki sabzi hot with chappatis.

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Gatte Ki Sabzi
Ingredients:
200 gms Besan
2 tbsp Ghee
250 gms Curd
1 tsp Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi
Preparation :
*Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder
*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 into small pieces.
*In the curd add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. 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.
Gatte ki sabzi is ready to serve hot with chapatis

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Kesari bhaat
Ingredients:
1 tblsp cashewnuts
1 tblsp raisins
1 cup basmati rice
1/2 tsp green cardamom powder
1/2 cup sugar
1 tblsp pure ghee
1/2 tbsp sugar
few strands saffron
Preparation:
*Soak rice for half an hour.
*Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
*In the same ghee mix in rice and stir fry till rice starts separating.
*Dissolve saffron in warm water and keep aside.
*Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
*When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
*Finally mix in the cardamom powder and decorate it with fried dry fruits
*Serve hot.
It's specially prepared during Basant Panchami

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Daal Bati Churma
For daal :
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:
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 ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into 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) in the daal while eating.
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KAIR SANGRI KI SABZI

INGREDIENTS:

* Kair

* Sangri

* kumthe

* water to boil

* 1/2 tsp salt

* 1/4 tsp turmeric powder

* 1/2 tsp red chlli powder

* 1/2 tsp dry mangop powder

METHOD:

* Soak kair, sangri and kumthe in seperate bowls overnight

* wash thoroughly

* boil in water and cool it

* wash again and drain the water completely

* After it is cool, add salt,turmeric powder, red chilli powder.

* In a pan heat oil and add asfoetida.

* Add the kair, sangri, kumthe and after few minutes of cooking add the dry mango powder

Most popular rajasthani sabzi, mostly it is cooked during sitla ashtmi.

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PARSI FOOD DISHES

2011-12-07T14:33:00.000-08:00

Tabuli

Ingredients:
• 1 Small onion
• 1 tsp Dry mint
• 1/4 cup Olive oil
• 1/2 cup fine Bulgur (a type of wheat)
• 2 bunches Parsley
• 2 Medium Tomatoes
• 1/4 cup Lemon juice
• 1 tsp Salt
Method:
* Soak bulgur in sufficient amount of water for 15 minutes.
* Drain it well.
* Put all ingredients in a cooking bowl and add oil.
* Chill this mixture in refrigerator.
* Tabuli is ready to serve.
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Dhansak
Ingredients:
• 1/2 cup Toovar Dal
• 1/2 cup Moong Dal
• 1/2 cup Urad Dal
• 1 Egg Plant (chopped)
• 1 Broccoli (chopped)
• 1 Tomatoes (chopped)
• 1 Onions (chopped)
• 1 Carrot (chopped)
• 1 tbsp Ginger-Garlic Paste
• 1/2 tsp Cumin Seeds
• 1/2 tsp Garam Masala
• 2 Green Chillies (chopped)
• 4-5 twigs Coriander Leaves
• 2 tbsp Oil
• Salt to taste
To Prepare Dhansak:
* Mix toovar dal, moong dal and urad dal, and wash them.
* Heat some water in a pressure cooker and add the dals, broccoli and carrots in it.
* After 2 whistles, turn off the flame. Mix the dals and vegetables properly.
* Now heat the oil in a pan. Add cumin seeds to splutter, and then add green chillies and onions. Fry till they turn golden brown.
* Add eggplant and tomatoes, and let the vegetables cook for 5-10 minutes.
* Add cooked dals, salt and garam masala. Let the dish cook for another 15 minutes.
* Garnish with freshly chopped coriander leaves.
* Dhansak is ready to serve.
A delicious traditional Parsi Recipie Enjoy
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Khara Pateta
Ingredients:
• 500 gms Potatoes
• 2 Onions (sliced)
• 1 Tomato (chopped)
• 1/2 tsp Cumin seeds
• 2 Cups water
• 3-4 Garlic flowers
• 2-3 Ginger pieces
• 4 tbsp Oil
• Fresh coriander leaves
• Salt to taste
Method:
* Peel the potatoes and cut into cubes.
* Chop garlic and ginger.
* Heat the oil.
* Fry the onions till they turn golden brown in colour.
* Add cumin seeds, chopped garlic and ginger.
* Mix potatoes and salt.
* Fry it for few minutes.
* Add water and cook over medium flame till potatoes are cooked.
* Mix in chopped tomatoes.
* Garnish with fresh coriander leaves.
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Parsi Fried Fish
Ingredients:
• 1 kg Fish
• 1 tsp Lime juice
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Salt
• Oil, for shallow frying
• 3 Capsicum, cut in long slices
• Coriander leaves, chopped
For Preparation :
* Wash the fish and cut into slices.
* Pour lime juice all over the fish and rub in the red chili powder, salt and turmeric mix.
* Leave in a cool dry place for at least 1 hr.
* Heat oil in a frying pan.
* When oil gets hot, add fish, a few pieces at a time.
* Drain and place on a heated serving platter.
* In the same oil, fry the capsicums and place round the fish.
* Garnish with chopped coriander leaves.
* Parsi Fried Fish is ready.
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Saffron Pulao
Ingredients:
• 2 pinches Saffron
• 2 cups Basmati Rice
• 3 tbsp Ghee or oil
• 2 tsp Cumin Seeds
• 2 Bay Leaf
• 4 cups Water
• 1 tsp Salt
Method:
* Wash the rice in warm water.
* Soak it for about 20 minutes.
* Heat the ghee.
* Add cumin seeds and bay leaf.
* Fry the contents for a minute.
* Add the rice and fry
* Add saffron and salt. Pour 4 cups of water.
* Simmer till the water gets evaporated.
* Put the lid and reduce the flame to low.
* Simmer it for another 10 minutes
* Safforn Pulao is ready to serve.
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Lagnashila Stew
Ingredients:
• 100 gms Yam
• 2 Potatoes
• 50 gms French beans
• 100 gms peas
• 2 Capsicums
• 2 Onions (medium)
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 Ginger
• 2 Garlic flakes
• 2 Tomatoes (chopped)
• 1 tbsp vinegar
• 2 Green chillies (slit)
• Fresh coriander leaves
• Salt to taste

Method for Preparation:

* Make ginger and garlic paste.
* Cut potatoes, yam, french beans and green peas into cubes.
* Heat the oil.
* Now fry onions till they turn brown.
* Add all the vegetables.
* Add cumin powder, coriander powder, ginger garlic paste.
* Fry it for few minutes.
* Mix chopped tomatoes .
* Add salt and stir it well.
* Cook till the mixture turns dry.
* Garnish with coriander leaves
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GUJARATI FOOD RECIPES

2011-12-07T14:28:00.000-08:00

Dal Dokhli
Ingredients:
250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajawain
4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
3-4 tbsp. Ghee.
Preparation:
*To wheat flour add salt, turmeric powder, ajwain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
*Wash tuver dal and pressure cook it for three whistles.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, groundnut, garam masala, red chili powder and mix well.
*Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
*Boil for 10 minutes and remove. Serve the dal dhokli warm.
____________________________________________________________________
Shrikhand
Ingredients:
1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder
5-6 Pistachios and Almonds sliced
Preparation:
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori, It's a great combination!!
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Khandvi
Ingredients:
1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Preparation:
*Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
*Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done pour in a large plate.
*Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
*When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
*Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
*Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
*Add sesame seeds and immediately pour over khandvi rolls.
Tasty and also light for stomach
____________________________________________________________________
Undhiyo
Ingredients:
6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam
25 - 30 broad beans
4 green chillies
a pinch asafoetida
2 raw bananas
coriander leaves
2pcs ginger
1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*Divide into small portions and shape each into one-inch long half-inch thick rolls.
*Deep fry in hot oil, remove and keep aside.
*String beans and cut into one-inch long pieces.
*Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
*When mustard seeds crackle mix in ground masala and broad beans.
*Put the rest of the vegetables in layers one on top of the other.
*Sprinkle salt and turmeric powder.
*Stir fry for five minutes on high flame heat.
*Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti
__________________________________________________________________________________________________________________

CHOCOLATE DISHES RECIPES

2011-12-07T14:22:00.000-08:00

CHOCOLATE PUDDING WITH CREAM
Ingredients: -
* 300 ml Milk
* 5 tblsp Sugar
* Slices Brown Bread
* 3 Eggs
* 2 tblsp Drinking Chocolate or cocoa powder
* 1/2 tsp Vanilla Essence
* 250 ml Thick Sweetened Cream
To make chocolate pudding with cream: -
*Cut the bread into pieces.
*Beat the eggs and add the essence.
*Warm the milk and mix in the sugar.
*Gently mix in the cooca powder.
*Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
*Grease pudding moulds and pour the mixture into the mould.
*Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes
or until the pudding is spongy.
*Allow the pudding to shrink before unmoulding.
*Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.
_________________________________________________________
CHOCOLATE ANGEL CAKE
Ingredients: -
* 1/4 cup Cocoa Powder
* 1/4 cup Hot Water
* 1 1/2 cup Granulated Sugar
* 3/4 cup Fine Wheat Flour (Maida)
* 1/4 tsp Salt
* 12 Eggs White
* 1 tsp Cream of Tartar
To make chocolate angel cake:-
*In a bowl mix cocoa powder and hot water and keep aside.
*Preheat the oven at 350F
*In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
*Beat the eggs till foamy and then add cream of tartar.
*Beat till the mixture forms peak.
*In the egg mixture add the remaining sugar.
*Now then gently add half the sifted flour.
*When completely mixed add the remaining half of flour.
*Now pour some of this mixture in the cocoa powder mixture and stir well.
*When done pour this egg cocoa mixture back to the remaining egg flour mixture.
*Mix lightly.
*In an ungreased dish pour this mixture.
*Bake this dish for 50 minutes or till the tooth pick comes out clean.
*When baked completely let it cool.
*Then with the help of a knife invert it on a plate.

*Serve it with fresh berries and vanilla ice cream.
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BANANA CHOCOLATE CAKE

Ingredients: -
* 1 egg
* 1/2 tsp baking powder
* 1 cup meshed banana
* 1 1/2 cup all purpose flour
* 3/4 cup semi sweet chocolate chips
* 1/2 cup unsalted butter which is melted
* 1/4 tsp salt
* 2/3 cup white sugar
* 1/4 cup milk
To make banana chocolate cake: -
*In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
*Take another bowl and mix together melted butter milk egg and meshed bananas.
*Now add the banana mixture into the flour mixture until thoroughly blended.
*Be careful not to over mix.
*Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
*Grease and flour a 9x13 inch pan.
*Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into
it comes out clean.
*When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
*This cake will have some melted chocolate but no crumbs
_________________________________________________________
CHOCOLATE CHEESE CAKE

Ingredients: -
* 2 tblsp All-purpose Flour
* 1/3 cup Cocoa Powder
* 24 vanilla wafers or chocolate wafers
* 8 oz Cream Cheese
* 1/2 tsp Almond Extract
* 3 Eggs
* 8 oz Sour Cream
* 1/4 cup Heavy Cream
* 3/4 cup semi-sweet Chocolate Chips
* 1 1/4 cup White Sugar
To make chocolate cheesecake:-
* Preheat oven to 325 degrees.
* Line muffin cups with foil bake cups.
* Place one vanilla wafer (flat-side down) in bottom of each cup.
* Beat cream cheese in large bowl until smooth.
* Add sugar, cocoa and flour and blend well.
* Add eggs and beat well. Stir in sour cream and almond extract.
* Fill each muffin cup almost full with batter.
* Bake 20-25 minutes or until set. Remove from oven and let them cool completely on wire rack.
* Heat heavy cream in the microwave for 50 to 60 seconds on high.
* Stir in chocolate chips until smooth.
* Let rest in room temperature for half an hour.
* Dollop on cooled cheesecakes.
* Remove cheesecakes from pan and refrigerate.
* Serve after an hour in the refrigerator.

FOOD DISHES FROM HYDERABAD

2011-12-07T14:20:00.000-08:00

LAMB AND RICE

Ingredients :
:- Spring lamb (cleaned, cut into medium size pieces)
:- Natural yoghurt
:- Pure ghee
:- Basmati rice
:- Onions (sliced finely)
:- Ginger & garlic (crushed)
:- Lemon Juice
:- Almonds (ground)
:- 2 Cinnamon sticks
:- 4-6 Cardamon whole
:- 1 oz Milk
:- 1/4 tsp Saffron
:- 2-3 Green chillies
:- 1/2 tsp Cumin seeds
:- 2-3 Cloves
:- 1/2 tsp Garam masala
:- Salt to taste
:- Coriander and fried onions to garnish
Method:
*In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.
*Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate.
*In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils.
*Grease the saucepan with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat.
*Squeeze the lemon and pour the juice over the rice.
*To garnish spread the fried onions and coriander over the rice.
*Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 to 2 hours.
The Biryani is ready to be served with Yoghurt
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CHICKEN CURRY

:- 2kg Chicken pieces
:- 500gms Natural yoghurt
:- 100gms Coconut
:- 1Kg Onion
:- 2tsp Garam Masala
:- 1/2tsp Pepper powder
:- 100gms Ginger-garlic paste
:- 50gms Fresh green chillies
:- 1tsp Turmeric powder
:- 2tsp Coriander powder
:- 300gms Cooking oil
:- 1 Cup water
:- A sprig each of coriander and mint
:- Salt to taste
Method:
* Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste.
* Fry onions until golden brown and then add the marinated chicken pieces. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.
* Then add the coconut, pepper powder, chopped coriander and mint leaves. Cover and allow to cook for 15 minutes.
* Serve with bread or chapati
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SUBZI MASALA

Ingredients:
:- 100 gms- French Beans
:- 100 gms- Peas
:- 100 gms- Carrots
:- 150 gms- Potatoes
:- 250 gms- Cauliflower
:- 2/3 Tcup- Oil
:- 25 gms-Ginger
:- 25 gms-Garlic
:- 150 gms- Spring Onions
:- ½ Tsp- Turmeric Powder
:- 1 Tsp- Red Chilli Powder
:- 80 gms- Tomatoes
:- 4 Nos- Green Chillies ( Slit and Seeds Removed )
:- 4 Nos- Whole Red Chillies
:- 1/3 Tcup- Finely Chopped Coriander Leaves
:- 1 Tcup- Curd
:- 1 Tcup- Finely Chopped Fenugreek Leaves
:- Salt- To Taste
:- Garnish with chopped Coriander Leaves

METHOD :
*. Wash and cut beans, carrots and potatoes in
*. Roughly Chop Ginger and Garlic.Wash and Dice Bulbs of Spring Onions,Discard the Greens.
*. Immerse Fenugreek in Salted Water for 15 Minutes and then Drain them well.
*. Whisk The Curd and Keep Aside.
*. In a Kadhai,Heat Oil and then add Ginger and Garlic to it
* Then add Spring Onions to it and sauté it for 30 Seconds.
*. Add all the Vegetables to it and Stir for a Minute.Add Turmeric and Red Chilli Powder.
*. Then add Tomatoes,Green Chillies and Whole Red Chilli and stir
*. Add Yogurt and Fenugreek and add Salt.
*. Add 1cup Water and Bring to Boil.
*. Simmer until the Vegetables get Cooked and the liquid has Evaporated.
*. Serve Hot Garnished with Chopped Coriander leaves
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PUNJABI FOOD RECIPES

2011-12-07T14:09:00.000-08:00

Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!!

Amritsari Special Aloo

Ingredients:250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana
Oil For frying
Corainder leaves
Preparation:
*Cut aloo into long pieces.
*Heat oil and deep fry the aloo. Keep aside.
*Heat 2 tsp of oil, add onions fry till brown. Add salt, turmeric powder, red chilli powder, annardana, garam masala and mix well.
*Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
*Garnish with corainder leaves and serve hot with paratha.
____________________________________________________________________
Sarso Ka Saag

Ingredients:
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
1 tbsp Maize flour
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions
1 tsp Red chilli powder
1 Pinch Turmeric powder
Preparation:
*Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
*Chop ginger, garlic cloves and chillies.
*Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
*Add the ground saag and simmer the flame. Cook for few minutes.
*Add the maize flour, red chilli powder, sugar and stir well.
*Serve hot with paratha or makki ki roti.
________________________________________________

Makai Ki Roti

Ingredients:
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
1/4 cup whole wheat up flour
salt to taste
To make makai ki roti :
*Mix cornmeal, whole-wheat up flour and salt.
*Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
*Divide the prepared dough into eight to ten equal portions.
*Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
*Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
*Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
*Turn the makai roti and stir fry the other side till it's light golden brown.
*Serve hot with sarson ka saag.
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Masaledar Karela

Ingredients:2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste
oil to fry
5 -6 bitter gourd
2 medium sized onions
1 tsp dry mango powder
Preparation :
*Give a slit on one side and take off all the seeds.
*Cut karelas into thin slices.
*Wash and rub two table spoons salt all over the karelas and its scrapings.
*Set aside for 3-4 hours.
*Wash completely again and squeeze dry the karelas.
*Heat up oil in kadhai.
*Deep fry the cut karelas till dark brown and crisp.
*Take off the karelas and keep aside.
*Slice onions.
*Heat up 3 tblsp of oil in a kadai.
*Mix in cut onions.
*Stir fry for 3-4 minutes till onions are a little brown.
*Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
*Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
*Mix in salt if needed.
*Serve hot with chappatis.
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Chicken Masala with Gravy

Ingredients:
a pinch garam masala powder
1/2 walnuts
4 cup chicken stock
2 green cardamoms
2 tblsp fresh cream
400 gms chicken (minced)
1 tblsp garlic paste
1/2 tsp cumin powder
sal t to taste
1 tblsp oil
2 tblsp tomato paste
4 green chillies
1 tsp red chilli powder
1 tblsp ginger paste
2 medium onions
Preparation:
*Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
*Mix thoroughly.
*Using a tablespoon, divide into equal portions.
*Roll each portion into a ball.
*Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
*Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
Keep aside.
*Wash and cut green chillies.
*Boil walnuts and then grind in to a fine paste.
*Boil onions, remove and grind to a paste.
*Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
*Mix in tomato paste then bring to a boil.
*Mix in walnut paste and stir to mix well.
*Lower the heat, mix in fresh cream, stirring continuously.
*Mix in koftas and bring to a boil, adjust salt.
*Serve hot.
_____________________________________________________________________

Mixed Daal

Ingredients:
2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
1/4 cup red kidney beans (rajma)
1/2 cup black gram divide (urad dal)
salt to taste
1 tblsp red chilli powder
1 tblsp kasoori methi
3 tblsp butter
10-15 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
2 medium size onions
For Dhabey Ki Daal :
*Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
*Take off and finely cut onion and garlic.
*Wash, take off stem and finely cut green chillies.
*Wash and finely cut tomatoes.
*Wash and cut coriander leaves.
*Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
*Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
*Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
*Mix in red chilli powder, cumin powder and stir-fry briefly.
*Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
*Stir in the cooked dals and mix well.
*Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
*Crush kasoori methi between the palms, sprinkle on the dals and serve hot.
_____________________________________________________________________

SINDHI FOODS

2011-12-07T14:04:00.000-08:00

DAL KE PAKODE
Ingredients:
:- 200 gms yellow moong dal
:- 6 green chillies (finely chopped)
:- 1/2 tsp cumin seeds
:- 1 tbsp coriander leaves
:- Oil or deep frying
:- Salt to taste
Procedure :-
* Soak dal for 3-4 hours
* Grind it coarsely using very little water.
* Add finely chopped chillies, coriander leaves, cumin seeds and salt, mix well
* Heat oil, fry small portions of this mixture on a medium flame till they turn golden
_________________________________________________
SINDHI CURRY
Ingredients:
5 tbsp oil
5 tbsp gram flour
150 gms lady finger
100 gm beans
A few curry leaves
1 tsp cumin seeds
1/2 tsp fenugreek seeds (methi)
1/2 tsp hing
1/2 tsp turmeric powder
2 1/2 tsp red chilli powder
salt to taste
5 green chillies
6-7 kokam
8-10 glasses of water
Procedure: -
* Heat oil in a heavy bottomed vessel for a few minutes before adding cumin seeds, fenugreek, asafoetida powder and green chillies
* Fry for a minute and add besan and then fry again for a couple of minutes more.
* Add red chilli powder and turmeric powder
* Fry till the gram flour becomes aromatic and turns slightly brown in colour
* Ad stock to it immediately. Stir well.
* Add lady finger, beans, curry leaves, kokam and salt
* Let it boil on a low flame till the vegetables are well cooked.
_________________________________________________
DAL PAKWAN
Ingredients :
100gm Chana Dal,
2 Table spoon Ghee/Oil,
1/2 Table Spoon Red Chili powder,
1/4 Table Spoon Turmeric powder,
1/2 Table spoon Garam Masala, Water,
Salt to taste.
200gm Maida
1/2 Table Spoon Jeera,
Salt to taste,
Oil.
How To Prepare:
*. Soak the Dal into water for 1-2 hours.
*. Biol Dal with turmeric powder & salt.
*. Add Red chili powder & Garam Masala.
*. Spread heated oil over the Dal.
*. Add tomato slices & Chopped Green coriander.
*. Tamarind water
PAKWAN
*. Mix salt & Jeera to flour use water to make soft dough and keep for 30 minutes.
*. Make small pieces and round shaped puries from each.
*. Deep fry till Golden brown color.
Serve The pakwans with Dal . It's great in taste.
_________________________________________________
TANHIREE
Contents:
:- 500gm Rice
:- 200gm Gud/Sugar
:- 2-3 piece Dry Coconut
:- 1 Table Spoon Vaduf [aniseed]
:- Water
:- Oil
To Prepare:
*. Dissolve Gud/Sugar in small quantity of water to get sweet solution.
*. Cut dry coconut into small pieces.
*. Heat oil in cocking vessel, add water & Vaduf.
*. Add rice when water starts boiling.
*. Add sweet solution, coconut pieces to half cooked rice and allow rice to be cooked fully.
_________________________________________________
THANDAI
INGREDIENTS:-
* 1.5 liter Water
* Sugar
* 250 ml. Milk
* 10-15 pcs of Almonds [Badami]
* Seeds of Kharboj & Tarbooj
* iliayachi powder [cardamom]
* Khuskhus [ poppy seeds]
* black peeper
* dried / fresh rose petals.
METHOD
*. Soak the sugar in about 0.5 liters of water.
*. Clean all the ingredients & soak them in 400 ml. of water. Keep the mixture for 2-3 hours.
*. Grind the soaked ingredients for getting a paste. add the remaining water and put under strong stir.
*. Filter the liquid, add sugar solution, milk and rose water. Mix well.
*. Get chilled before serving, can add ice for the purpose.

FRUIT SHAKE

2011-11-05T23:07:00.000-07:00

Fruits are a great source of energy but continous intake of fruits in your diet will bring youbeauty and slim figure

Mixed fruits Shake

Ingredients::- 2 cup Bananas (sliced)

:- 2 cup Strawberries (sliced)

:- 2 cup Pineapple or Papaya (chopped)

:- 1 cup Apples (chopped and peeled)

:- 1/2 cup Ice cubes

:- 1 tsp HoneyTo make Mixed fruit shake :In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey. Blend till smooth. Serve chilled with breakfast.

Apple Shake

:- 2 Apples chopped

:- 1/2 liter milk

:- Ice cubes

:- Blend apples in milk and add ice cubes

--Serve chilled
Apple has lots of iron conetnt so it will be a combination of Calcium and iron.

Mango Shake

:- 2 mangoes finely chopped after skining

:- 1/2 liter milk

:- Ice cubes

:- Sugar 2-3 tbsp

Blend mangoes in juicer , add milk.

After blending add sugar cubes and serve chilled.

Mangoes are great diet in summer season.

APPETIZERS

2011-10-21T09:47:00.000-07:00

Sandwich with Coriander Chutney

To Prepare we need :

:- Bread

:- Butter

:- Potato, boiled, skinned & sliced in circular shape

:-Cucumber skinned & 2-3 green chilies

:- Tomatoes, sliced

:- 1 cup coriander leaves

:- 1/2 cup coconut

:- Ginger skinned & cut into small pieces

:- Salt

Method:

*Take the coriander, coconut, ginger, green chilies, salt & grind it in the mixie, to make delicious coriander chutney.

*Now apply butter on the bread & then the coriander chutney on top of it.

*Arrange the vegetables on the bread. ________________________________________________

French Fries

;- 2 medium

:- cooking oil for deep frying

:- 1/4 tsp pepper

:- 1/4 tsp salt

Instructions to Prepare

*Cut the potatoes lengthwise into 1/2" sticks.

*Deep fry in oil till golden or until crisp.

*Sprinkle salt and pepper on it and serve hot.

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Spring Rolls:

:- 100 gms maida (all-purpose flour)

:- 50 gms corn flour

:- Salt to taste

:- 400 ml water

;- 100 gms cabbage

:- 100 gms onions

:- 100 gms carrots

:- 50 gms beans

:- 1 tbsp chili sauce

:- 2 tbsp soya sauce

:- Oil for frying

To Prepare:

*Add water to the maida with salt and make a batter. Keep aside for half an hour.

*Heat a flat pan and add a tsp of oil. Take a big spoonful of above batter, pour in the pan and spread like a pancake. Make a few from the remaining batter and keep them aside.

*Cut all the vegetables into thin and long slices. Boil in hot water for few minutes and drain the water.

*Heat oil in a pan, fry the vegetables until all the water evaporates. Add salt, chili sauce, soya sauce, salt and mix well. When done, remove from heat and cool.

*Place this mixture in the middle of the pancake, roll and stick the ends with corn flour.

*Fry these in hot oil until golden. Cut into slices when they are hot. Serve with tomato sauce.

Coconut Chutney

2011-08-30T23:06:00.000-07:00

Ingredients

1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste
For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

Method

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.Refrigerate and use as required.

Rajma (red kidney bean curry)

2011-08-08T06:41:00.000-07:00

This dish is extremely popular not just in North India but elsewhere as well. Serve Rajma with plain boiled rice, Kachumbar salad and your favorite pickle.
Ingredients:        .
.         2 cans red kidney beans, drained and rinsed under running water       .
.         2 tbsps vegetable/canola/sunflower cooking oil

· 1 tsp cumin seeds

·         2 medium-sized onions chopped fine
·         2"piece of ginger julienned
·         6 cloves of garlic minced
·         2 large tomatoes chopped into 1" cubes
·         2 fresh green chillies chopped fine
·         2 tsps coriander powder
·         1 tsp cumin powder
·         1 tsp garam masala
·         1/4 tsp turmeric powder
·         Salt to taste
·         A pinch of asafetida
·         Chopped coriander to garnish
Preparation:
· Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.
· Add the ginger and garlic and fry for 2 minutes.
· Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.
· Add the red kidney beans, 3 cups of warm water, asafetida, Salt to taste and cook till beans are very soft (approximately 10 minutes).
· Mash some of the beans roughly (this thickens the gravy).
·Garnish with coriander and serve piping hot with plain boiled rice and kachumbar salad and a pickle of your choice.

RAITAS

2009-06-21T05:48:00.000-07:00

BOONDI KA RAITA

INGREDIETNS:

* 250 gms curd

* 1/2 tsp salt

* 1/4 tsp black pepper

* 1 cup boondi

METHOD:

* Boil boondi in 2 cups water

* After it cools drain the water , it will swell up like raisins

* Add the boondi to curd and add black pepper powder, salt to taste.

Boondi ka raita is ready to serve!

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PUDINE KA RAITA

INGREDIETNS:
* 10-15 mint leaves
* 250 gms curd
* black pepper, salt to taste
METHOD:
* Add fresh mint leaves(pudine ke patte) to the curd
* Add black pepper ,salt, jaljira masala to taste
Just 2 mins and a healthy raita is ready for you. Pudina is very good for digestion and it is very much prefered during summer

VEGETABLES AND CURRYS

2009-06-13T06:26:00.000-07:00

ALOO: Potatoes are the most vital and cheaply available vegetable in the market. It adds taste to all vegetables. We can say Tastemaker :) . Here are few dishes you can try with potatoes at home. I am sure you will definately relish them.

SADA ALOO

INGREDIENTS:
*1/2 Kg potato
*1 tbsp oil
* 1-2 green chillies
* 1/2 tsp jeera
* 1/2 tsp salt
* 1/4 tsp red chilli powder
* 1/4 tsp turmeric powder
METHOD:
* Heat oil in a pan
* Add jeera and after it platters add the sliced potatoes
* Fry till it becomes golden brown and soft
* Add salt, turmeric powder and red chilli powder
* Cook for few more minutes
Delicious potato bhaji is ready to serve, with puris or chapati as you may wish.

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ALOO GHOBHI

INGREDIENTS:
* 1 cauliflower
* 250 gm potatoes
* water to boil
* 1/2 tsp ghee
METHOD:

* Boil cauliflower in water till it gets soft.
* Heat oil and add little asafoetida(hing)
* Add sliced potatoes and cook in low flame till it is cooked.
* Add the boiled cauliflower and cook with all water gets dried up.
* Add salt, turmeric powder, red chilli powder and garam masala .
* Spicy delicous aloo ghobi ready to serve. Believe me it has great aroma and taste!!

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ALOO PALAK

INGREDIENTS:
* 1/2 Kg Spinach
* 1/2 Kg Potato
* 1/2 tsp salt
* 1/2 tsp red chilli powder
* 4 tbsp ghee to cook
METHOD:
* Boil spinach in cooker and belend in a mixer after coooling
* Heat ghee in a pan and add sliced potatoes
* Add salt, red chilli powder and cook it till the potatoes are cooked.
* Add the boiled spinach and cook until you see the ghee coming out.
* Aloo palak is ready to serve hot.
Spinach has high iron content, tasty and healthy!!!! Enjoy
Spinach as its own salt, so while adding salt to the vegetable be careful.

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ALOO KA BHURTA
INGREDIENTS:
* 1/2 kg potatoes
* 1 oninon
* 1/2 tsp salt
* 1/2 tsp jeera
* 1/2 tsp garam masala
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1/2 tsp dry mango powder
* coriander leaves to garnish
METHOD:
* Boil potatoes in pressure cooker.
* Peel off and mash them together to make a paste
* Add salt, red chilli powder, turmeric powder and garam masala
* In a pan heat some ghee and fry finely chopped onion till golden brown
* Add the paste and fry for 2-3 minutes
* Garnish with corainder leaves
* Ready to serve hot with chapatis/puri

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ALOO BEANS

INGREDIENTS:
* 250 Grams french beans
* 1-2 potatoes
* 1 onion
* Grated coconut
* 1/4 tsp turmeric powder
* 1/2 tsb salt
* 1/2 tsp red chilli powder
METHOD:
* Finely chop onions in a pan with oil in it.
* Add sliced potatoes
* Fry till it's little soft, add the beans and cook
* Add salt,red chilli powder, turmeric powder and cook at very low flame
* Garnish with grated coconut
So you see you can make almost any dish very tasty with potato in it..

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Now too much of carbohydrates I mean potatoes.Many of them will not be having a liking for the potatoes but we have lots of vegetable and curries you can try.

KARELA:

Also well known as bitter goud, it's really bitter but has great properties. It cures diabetes .

If you don't like it's juice, you can try karelas in many other ways.

PYAZ WALA KARELA

INGREDIENTS:
* 1 onion finely chopped
* 2-3 bittergouds
* lemon juice
* 4-5 tbsp salt
* 1/4 turmeric powder
* 1/4 tbsp red chilli powder
* 1 tbsp finely grounded saunf
METHOD:
* Chop karelas and put them in salt for 2-3 hours
* Wash them throughly
* In a pan heat oil and fry onions till golden brown
* Fry the karelas till soft.
* Add salt, turmeric powder and chilli powder.
* Add the saunf powder
* Squeeze 1 lemon in a bowl and pour it in the pan when cool.

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BHINDI:
You very well know it as lady finger as known by it's shape, it has high fibre content. Research says it prevents cancer, never know but I love it:)
BHINDI KI SABZI

INGREDIENTS:
* 1 onion finely chopped
* 250gms lady finger
* 1/2 tsp salt
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1/4 tsp dry mango powder
METHOD:
* Fry onions in a pan with oil
* Add chopped bhindi
* Cook in low flame and add salt, turmeric powder and red chilli powder.
* Keep checking , once it is cooked turn off the gas and add dry mango powder.

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MATAR PANEER CURRY

INGREDIENTS:
* Paneer 250 gms
* 1 onion finely chopped
* curd 200 gms
* green peas 100gms
* 2 Tomatoes finely chopped
* 1 tsp ginger garlic paste
* 1/2 tsp salt
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1/4 tsp garam masala powder
METHOD:
* Slice paneer into small cubes and fry till golden and keep aside
* Fry onions till golden brown
* Also fry the sliced tomatoes
* Add salt, red chilli powder, turmeric powder and the garam masala powder.
* Pour in the curd cook in low flame
* Add the green peas , cook till they become soft.
* Matar Paneer curry is ready!!!

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ARBI KI SABZI (Taro Root )

INGREDIENTS:
* 200 gms Arbi
* 3-4 cups water
* 250 gms curd
* 1/2 tsp salt, turmeric powder, red chilli powder
METHOD:
* Boil arbi in water .
* Peel off and cut in round pieces after it is cool
* In a pan heat some ghee
* Add hing, ajwain
* Add the arbi pieces and cook in low flame
* Pour in the curd and cook in low flame till the ghee comes out.
* Ready to serve hot

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RAJMAH:

We also know it as kidney beans and the best we serve it hot with rice.. You might have heard many times Rajmah chawal.
Presenting the recipe to make tasty rajmah
INGREDIENTS:
* 250 gms rajmah (kidney beans)
* 1 litre water
* 1 onion
* 1 tomato
* 1/2 tsp salt ,red chilli powder, turmeric powder.
* curd
* corainder leaves to garnish
METHOD:
* Soak rajmah in 1 litre overnight
* Boil them the next day in the same water with 1 tbsp salt.
* Fry some onions till golden brown in ghee, and then pour the tomato puree.
* Cook for few minutes, then add curd and again cook add the boiled rajmah and keep cooking in low flame for 5-10 mins
* Serve hot with rice. Best combination :-)

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BEET ROOT:

High iron content, it will increase your heamoglobin level and you will enjoy it will dal and rice. If you don't like the vegetable than salad, and juice also there to increase your appetite.
INGREDIENTS:
* 2-3 beetroots
* 5-6 curry leaves
* 1-2 gren chillies
* mustard seeds
* oil to cook
METHOD:
* Peel of beetroots and cut into small pieces.
* Heat oil in a pan and add hing and mustard seeds,let it splatter.
* Add curry leaves and the beetroot.
* Add salt, turmeric powder and red chilli powder.
* Cook for few minutes.
It is a great combination with dal and rice. Combo of health and taste..

VEGETABLE SALAD

2009-04-05T14:00:00.000-07:00

There is no fixed recipe for vegetable salad. It is only a balanced blend of a few vegetables. Quantity of each vegetable depends on your requirement. Always use fresh vegetables and wash them before the preparation.

VEGATABLE SALAD

INGREDIENTS:

1/2 cup onion (chopped)
1/2 cup cucumber (chopped)
1/2 cup carrots (chopped)
1/2 cup cabbage (chopped)
1/4 cup radish (chopped)
A few (around 2 tbsp) coriander leaves (chopped)
2-3 green chilies (fine chopped)
Salt to taste
Lemon (for lemon juice

Preparation

(Part 1) Mix all vegetables together and add lemon juice to it.
(Part 2) Mix chopped chilies and coriander leaves together and make a paste of it.
Add both above mentioned parts.
Add salt to it.(according to taste)
Salad is ready. At serving time you can also add vinegar to it.(optional)

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RADISH GINGER SALAD

INGREDIENTS:

*2 Radish

*1 Carrot

* ginger slice

* 1tsp lemon juice

* coriander leaves

METHOD:

*Grate radish and carrot in a bowl.

* Add salt, lemon juice, black pepper to taste.

* Garnish coriander leaves on top.

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POTATO SALAD

INGREDIENTS:

*2-3 boiled potatoes

*1tbsp salad oil

* 2 tbsp vinegar

*1/4 tsp salt

* 1/4 tsp black pepper

METHOD:

*Peel off the boiled potatoes and slice 1/2 inches

* Add salad oil and vinegar

* Add salt and black pepper to taste

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STEAMED CABBAGE SALAD

INGREDIENTS:

* 100 gms French beans

*250 gms green peas

* 1/2 cup cabbage

* Lettuce leaves

*1/2 tsp black pepper

* 1/2 tsp salt

METHOD:

* Boil all vegetables in a seperator

* Cool them and add mayonnaise sauce

* Decorate with lettuce leaves

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FRUIT SALAD

INGREDIENTS:

* 1 Apple

* 1 Guava

* 1 Carrot

METHOD:

* Slice small pieces of all the ingredients and add lemon juice. Tasty and healthy fruit salad is ready.

CHOCOLATE ICECREAM

2009-04-04T15:06:00.000-07:00

If you love chocolate, will definite love chocolate ice cream too. Surprisingly it can be prepared without eggs too (for vegetarians)

Ingredients:-

1/2 liter Milk
300 ml Cream
3/4 Sugar
3 tbsp Cocoa Powder
2 tbsp chocolate powder
20 gram cooking chocolate
1 tbsp Glucose (optional)
2 tsp Chocolate Essence
3 tsp custard powder
To decorate: - white chocolate (optional)

Preparation:-

part 1 - add cocoa, chocolate powder, custard powder and 1 cup cold milk
Part 2 - boil remaining milk with sugar
while boiling, add part 1 in it but gradually
Keep cooking (till milk thickens) and stirring for 4 minutes
Now wait till it is cool
Now add fresh cream and chocolate essence
Now Freeze the mixture in freezer till it is semi set.
Remove and pour the mixture in the blender and blend at it (to churn it)
now pour it in an air tight container (you can add light whipping cream also)
Freeze it for a few hours
Serve it

DISHES FOR FAST

2009-03-29T05:57:00.000-07:00

Whether for religious and spiritual reasons, or as a means to good health, fasting has been a part of all traditions through the ages.
Here are a few dishes you can try out during fasting.
PEANUT CURRY
Ingredients: -
:- 1-2 cups finely ground, roasted peanuts
:- 2 green chilies
:- tamarind or kokum to taste
:- ghee (clarified butter)
:- 3-4 cups water
For paste:-
:- cumin seeds
:- coriander
:- 2 sticks of cinnamon
:- 3-4 cloves
:- jaggery
:- salt to taste
Method: -
*Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery.
*Add kokum or tamarind pulp to it according to taste.
*After the curry is well cooked, garnish with coriander leaves.
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STUFFED BANANAS
Ingredients: -
:- 6 ripe, peeled bananas
:- 1/2 cup sugar
:- 1/2 cup fresh coconut
:- green cardamom
:- ghee (butter) for frying
Method: -
*Cut banana into 3-inch pieces.
*Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens.
*Slit each banana piece, and fill in coconut mixture.
*Hold together with a toothpick.
*Fry in ghee over medium flame till golden brown
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SABUDANA KI KHICHDI
Ingredients: -
:- 2 cups sabudana
:- 1 cup roasted, coarsely pounded peanuts
:- 1 tsp. cumin seeds
:- 6 green chilies
:- 4 tbs. ghee
:- 1/2 lemon finely chopped
:- fresh coriander for garnishing
:- 1/2 cup freshly scraped coconut
Method:
*Wash sago, drain and set aside for one hour.
*Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly.
*Mix in sago, peanuts, salt and sugar to taste.
*Keep covered and cook on slow flame for 5-10 minutes.
*You can add small cubes of boiled or fried potatoes.
*Garnish with leaves। Serve hot.
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SWEET POTATOES KHEER
Ingredients: -
:- 2 grated sweet potatoes (Shakarkand)
:- 1/4 cup sugar
:- 5 cardamoms, ground
:- !/2 litre full cream milk
Method:
*Wash, peel and grate sweet potatoes.
*Cook in milk till it turns soft and the mixture thickens.
*Then add sugar, cardamom powder and coconut and cook for a few minutes.
*Serve hot or cold. It tastes excellent.
Sweet Potato has high Iron content।
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SWEET POTATOES
Ingredients: -
:- 1 kg sweet potatoes
:- 250 gm sugar
:- ghee for frying
:- cardamom powder
Method:
*Wash and remove skin of sweet potatoes.
*Cut into round thin slices and fry in ghee.
*Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it.
*Place fried sweet potato slices in syrup and stir lightly.
*Keep for some time and then remove.
*They will turn crisp।
________________________________________________________________________________VARAI KHICHDI
Ingredients: -
:- 2 cups varai
:- 1 cup roasted, coarsely pounded peanuts
:- 4 green chilies
:- 1 tsp. cumin seeds
:- 2 cloves and 2 pieces cinnamon, powdered finely
:- chopped fresh coriander leaves
:- 1/2 cup fresh coconut
:- 2 tbs. ghee
:- salt to taste
Method:
*Heat ghee. Add cumin seeds and green chilies.
*Then add varai and roast for a while.
*Put 4 cups of hot water in the varai along with salt.
*When almost cooked, add ground peanuts and clove-cinnamon powder.
*Add a little ghee over it and cover and cook a little more.
*Garnish with coriander.
*Just before serving, squeeze lemon juice over it.
You can also add potatoes to the dish for variation.