Sugran

Gobi Kantakki

2011-12-31T03:46:00.006-06:00

Ingredients :

Cauliflower - 1 Cup

Ginger-garlic paste- 1 Tsp

Green chili- Coriander paste - 1 Tsp

Cornflour

Salt

Procedure :

Cut cauliflower into big pieces and wash it.

In a bowl mix cauliflower pieces, ginger-garlic paste, green chili-coriander paste and salt.

Keep aside for 5 min.

Heat oil in a deep pan for frying.

Sprinkle cornflour on the cauliflower mixture and mix well.

Deep fry and serve hot with tomato sauce.

Amsool Saar (Kokam)

2011-11-20T04:50:00.002-06:00

Ingredients :

Amsool(kokam) - 6

Water - 2 Cups

Sugar - 2 Tsp

Cumin seeds - 1/4 Tsp

Ghee (Clarified butter) - 1 Tsp

Salt

Cilantro

Procedure :

Boil amsool in 2 cups of water.

Let it cool.

Mash amsool and strain it using strainer.

Heat ghee in a deep pan.

Add cumin seeds to splutter.

Add strained water and keep it for boiling.

Add 2 Tsp sugar and salt as per taste.

Garnish with finely chopped cilantro.

Serve hot as a soup.

You can also serve with rice or khichadi

Dudhi Gravy

2011-10-05T04:23:00.000-05:00

Ingredients :

Dudhi(Bottle guard) - 1 Cup(Diced)
Potato - 1/2 Cup (Diced)
Onion - 1/2 Cup (Grated)
Tomato - 1 (Medium size)
Garam Masala - 1 Tsp
Coriander powder
Ginger-garlic-green chili paste- 1 Tsp
Turmeric
Cilantro (optional)
Salt
Oil

Procedure :

Peel dudhi, Remove seeds, cut into medium size pieces.
Take Dudhi seeds, add little water and grind it in grinder.
Squeeze and use the water as white sauce.
Dice potato, grate onion.
Cut tomato into 8 pieces
Heat 2 Tbsp oil in a pressure pan.
Fry onion, add ginger-garlic-chili paste.
Add all vegetables, garam masala and coriander powder. Mix well.
Add little water, salt and finely chopped cilantro.
Close the lid of pressure pan.
Turn off gas after 2 whistles.
Open it add white sauce of seeds and cook for 2 minutes.
Serve hot with chapati or rice.

Bhedi Bhaji

2011-09-26T04:45:00.001-05:00

Ingredients :

Okra -1 Cup

Onion - 1/2 Cup

Kokum(aamsul)- 2

Grated coconut - 1 Tbsp

Red chili powder - 1/2 Tbsp

Turmeric - 1/8 Tbsp

Asafoetida - 1 Pinch

Mustard seeds

Cumin seeds

Curd - 1/2 Tsp

Salt

Procedure :

Wash, wipe and cut okra.

Chop onion.

Heat oil in a pan.

Add mustard seeds to splutter.

Add cumin seeds, asafoetida and onion.

Fry onion till it turns golden.

Add kokam and fry.

Add okra, mix well.

Do not cover and cook.

Add curd and salt when it is half cooked.

When okra get cooked, add grated coconut and mix it.

Serve with chapati.

Dudhi Chana Dal Curry

2011-08-29T04:38:00.006-05:00

Ingredients :

Bottle guard (Dudhi) - 1 Cup

Bengal gram (Chana Dal ) - 1/4 Cup

Onion - 1/2 cup

Grated coconut - 1/4 Cup

Asafoetida - 1 Pinch

Jaggery - 1 Tsp

Garam Masala - 1 Tsp

Red Chili powder - 1/2 Tsp

Mustard seeds - 1/4 Tsp

Cumin seeds - 1/4 Tsp

Turmeric

Salt

Procedure :

Soak Chana dal before one hour.

Peel and cut Dudhi into medium size pieces.

Cut onion into small pieces.

Heat oil in a pan.

Add Mustard seeds to splutter.

Add Cumin seeds and asafoetida.

Add onion and fry till it turns golden.

Add Dudhi and Chana dal.

Add turmeruc, red chili powder, garam masala and salt.

Mix well and cover the lid.

Add jaggery and coconut when Dudhi get cooked.

Mix well and turn off the gas.

Serve with Rice or Chapati.

Pumpkin Curry

2011-08-26T05:02:00.005-05:00

Ingredients :

Pumpkin - 1 Cup

Onion - 1/2 Cup

Garlic paste - 1 /2 Tsp

Green chili - 1 -2

Grated coconut - 1/4 Cup

Mustard seeds

Cumin seeds

Garam masala - 1/4 Tsp

Turmeric

Salt

Procedure :

Peal Pumpkin and cut it into medium size pieces.

Heat oil in a pan.

Add mustard seeds to splutter.

Add cumin seeds and green chili.

Add onion and fry till it turns golden.

Add pumpkin pieces, turmeric and garam masala.

Mix and cover the lid for 2 min.

Add salt and cover the lid.

When pumpkin get cooked, add grated coconut and mix.

Serve with chapati.

Cabbage Curry

2011-08-24T23:27:00.007-05:00

Ingredients :

Cabbage - 1 Cup (Finely lengthwise chopped)

Bengal gram - 1 Tbsp

Peanuts - 1 Tbsp

Green chili - 1 or Red chili powder - 1/2 Tsp

Turmeric - 1/8 Tsp

Tamarind paste - 1 Tsp

Jaggery - 1 Tsp

Bengal gram flour(Besan) - 2 Tbsp

Asafoetida - 1 pinch

Salt

Procedure :

Wash cabbage, Bengal gram and peanut. Mix and keep aside.

Heat 1 tbsp oil in a pan.

Add mustard seeds to splutter.

Add cumin seeds, green chili and asafoetida.

Add cabbage mixture, mix well and cover the lid.

Add turmeric and salt after cabbage get cooked.

Mix Bengal Gram flour, tamarind paste and jaggery.

Add 1/2 cup water and mix well.

Add this watery mixture in a pan.

Cook well.

Serve hot with rice or chapati.

Paneer Tikka

2011-01-15T03:16:00.000-06:00

Ingredients :

Paneer pieces - 500 gms
Capsicum - 2
Tomato - 2
Onion - 1
Oil/ Butter

For Marinade :

Curd( hung) - 1 Cup
Green chili paste - 1 Tsp
Coriander and mint leaves paste - 2 Tbsp
Garlic paste - 2 Tbsp
Garam Masala - 1/2 Tsp
Papikra or edible red Colour- 1/2 Tsp
Chat Masala - 1 Tsp
Salt

Procedure :

Dice Capsicum, Tomato and Onion.
Mix all ingredients of marinade.
Add Paneer and vegetable pieces to it.
Refrigerate for half an hour.
Brush the marinade pieces with butter or oil.
Grill for 15-20 minutes till golden brown on all sides.
Reposition frequently and brush with oil.
Serve hot.

Carrot Salad (Gajar Koshimbeer)

2010-12-31T03:23:00.000-06:00

Ingredients:

Carrots(Grated) - 1 Cup
Split green gram(Mung dal ) - 1 Tbsp
Cumin seeds - 1/4 tsp
Sugar - 1 Tsp
Salt - 1/2 Tsp
Asafoetida - 1 Pinch
Lemon Juice - 1 Tsp
Dry red chili - 1
Ghee - 1 Tsp
Cilantro (Finely chopped)

Procedure :

Wash mung dal and soak for 3-4 hours.
Drain it and mix with grated carrots and cilantro.
Heat ghee in a small pan.
Add cumin seeds to splutter.
Add red chili and asafoetida to ghee.
Mix this seasoning with carrot mixture.
Add salt, sugar and lemon juice, Mix well.

Veg Fried Rice

2010-11-22T00:38:00.006-06:00

Ingredients :

Long Grain Rice - 1 Cup
Carrots - 1 Cup
Capsicum - 1 Cup
Cabbage - 1 Cup
French Beans - 1 Cup
Onion - 1 Cup
Spring Onion - 1/2 cup
Ginger - Garlic Paste - 1 Tsp
Green chili - 2
Pepper powder - 1/4 Tsp
Soya sauce - 1 Tbsp
salt

Procedure :

Wash rice and boil in a salty water for 8- 10 min.
Drain water and keep aside.
Cut all vegetables, onion and green chili lengthwise.
Cook all vegetables in a boiling water for 2 min or Microwave it for 2 min.
Heat oil in a pan.
Add ginger garlic paste and green chili.
Fry for a minute.
Add all vegetables and fry well.
Now add cooked rice and mix well.
Add Soya sauce, salt and pepper powder, Mix well.
Cover the lid for 2 min.
Serve hot with tomato sauce.

Note :

Rice is cooked in salt and soya sauce is also salty so add little amount of salt just for vegetables.

Paneer Makkhanwala

2010-11-22T00:18:00.005-06:00

Ingredients :

Paneer – 100 gms

Tomato – 3

Onion – 2

Ginger Garlic Paste – 1 Tsp

Cashew nuts – 6-7

Fresh cream – ¼ Cup

Kitchen King Masala – 1 Tsp

Coriander power - 1 Tsp

Cumin seeds powder - 1/4 Tsp

Kasuri Methi – 1 Pinch

Red Chili powder – 1 Tbsp

Turmeric – ¼ Tbsp

Sugar – ½ Tsp

Butter – 1 Tbsp

Coriander leaves.

Procedure :

Take water in a bowl.

Add turmeric and salt.

Deep fry paneer till its color changes to cream. Keep aside.

Prepare paste of onion, ginger and garlic using grinder.

Prepare Tomato puree.

Heat butter in a pan.

Add Onion, ginger, garlic paste.

Fry till it turns golden

Add tomato puree, cumin seeds powder, coriander powder, kitchen king masala, kasuri methi,turmeric, red chili powder.

Fry for 1 min.

Add cashew nut powder, Fresh cream, salt , sugar and paneer.

Cover the lid and cook for 1 min.

Serve with Chapati or Roti.

Spicy Karanji

2010-10-21T12:46:00.006-05:00

Ingredients:

Filling :

Coconut – 1
Green chili -2
Onion – 1
Cilantro/Coriander leaves – 1 Cup

Cover :

Semolina – ½ Cup
Oil
Salt

Procedure :

Add salt and 1 Tbsp oil in semolina.
Prepare dough and keep aside for half an hour.
Grind coconut, onion, green chilies and Coriander leaves in a grinder.
Add salt as per taste.
Roll dough in oval shape with the help of rolling pin.
1 Tbsp filling on half side.
Fold the other half and press corners.
Deep fry in oil.
Serve hot.

Note : You can use karaji mold for preparing karaji.

Metkut Pohe

2009-03-20T09:32:00.000-05:00

Ingredients :

Thin Poha - 2 Cup
Yogurt - 1/4 Cup
Peanuts - 1/4 cup
Mustard seeds - 1/4 Tsp
Cumin seeds - 1/4 Tsp
Matkut Powder - 2 Tsp
Turmeric - 1 Pinch
Red chili Powder - 1/2 Tsp
Oil -2 Tbsp
Salt

Procedure :

Keep Poha in microwave for one min.
Heat oil in a pan.
Add mustard seeds to splutter.
Add cumin seeds, turmeric, metkut powder and red chili powder.
Pour this over poha.
Add peanuts and mix well.
Add yogurt and salt.
Mix well and serve.

Makki Dokala

2009-03-02T00:24:00.000-06:00

Ingredients :

Makki Flour - 1 Cup
Green Peas - 1/2 Cup
Kasuri Methi - 1 Tsp
Red Chili Powder - 1 Tsp
Coriander Powder - 1 Tsp
Oil
Salt

Procedure :

Mix all the ingredients except oil.
With the help of water prepare a stiff dough.
Apply oil to the palm and prepare small rounds.
Make hole at the center of round.
Steam for 15-20 min, just like idli.
Serve hot with chutney or tomato sauce.

Cabbage Rice

2009-02-18T08:05:00.000-06:00

Ingredients :

Basmati rice - 1 Cup
Chopped cabbage - 2 Cups
Coconut grated - 3/4 Cup
Green chillies - 3-4
Roasted Bengal gram (Dalve) - 2 Tbsp
Mustard seeds - 1/2 Tsp
Split Black gram (Urad dhal) - 2 Tsp
Split Bengal gram (Chana dhal) - 2 Tsp
Red chillies - 1-2
Asafoetida - 1/4 Tsp
Turmeric - 1/4 Tsp
Coriander leaves - 2 Tbsp chopped
Salt
Oil - 3 Tbsp

Procedure :

Wash rice and boil in a salty water for 8- 10 min.
Drain water and keep aside.
Grind grated coconut , green chillies & Roasted bengal gram, keep aside.
In a deep pan heat oil, add mustard seeds to splutter.
Add urad dhal, chana dhal, red chillies, asafoetida ,turmeric & finally add chopped cabbage.
Cover the lid & cook cabbage in its own steam.
When done, add ground paste & salt.
Add Rice and mix.
Stir the mixture thoroughly from top to bottom so that cabbage & paste become a homogeneous mixture with rice.
Garnish with chopped coriander leaves.
Serve with any raita.

Stuffed Okra (Barava Bhindi)

2009-02-14T05:47:00.003-06:00

Ingredients :

Okra (Bhindi) - 1/4 Kg

Asafoetida - 1 Pinch

Mustard seeds - 1/4 Tsp

Oil - 1 tbsp

For the stuffing:

Fresh coconut - 1 tbsp

Peanut powder - 1/4 cup

Garlic cloves - 2-3

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Turmeric powder - 1 Pinch

Chili powder - 1 Tsp

Lemon juice/tamarind pulp - 1 Tsp

Salt

Coriander leaves/cilantro.

Procedure :

Wash okra and pat dry, remove the stems and trim tails. Give vertical slits to the okra.

For the stuffing, Mix peanut powder, coconut, crushed garlic, coriander powder, cumin powder, chili powder, turmeric powder, lemon juice, chopped coriander leaves and salt.

Stuff each okra with the mixture. Keep aside.

Heat oil in a pan.

Add mustard seeds to splutter.

Add asafoetida.

Add stuffed okra and toss gently.

Sprinkle remaining masala on top.

Fry for sometime. Cook over low heat without the lid.

Keep tossing occasionally until the okra is well done and crisp.

Serve hot with chapati.

Green Tomato Curry

2009-02-10T00:20:00.001-06:00

Ingredients :

Green Tomatoes - 2

Jagerry - 1/4 Cup

Peanut Powder - 1 Tbsp

Mustard seeds - 1 Pinch

Cumin seeds - 1 Pinch

Asafoetida - 1 Pinch

Turmeric -1 Pinch

Red Chili Powder - 1/2 Tsp

Garam masala - 1/4 Tsp

Salt

Procedure :

Wash and cut tomatoes into pieces.

Heat oil in a pan.

Add mustard seeds to splutter.

Add cumin seeds, asafoetida and turmeric.

Add tomatoes and stir.

Add 1/2 cup water and cover the lid.

Cook tomatoes till it tender.

Add red chili powder, garam masala, peanut powder, jaggery and salt.

Cook for 2 min.

Serve with chapati or rice.

Murraba

2009-02-06T00:19:00.001-06:00

Ingredients :

Indian Gooseberry(Amla) - 1/2 Kg
Sugar - 1 & 1/2 cup
Clove - 2/3
Water - 1 Cup

Procedure :

Wash and wipe amla neatly.
Keep in a air tight metal container.
Cook in a pressure cooker up to 3-4 whistles.
You can also use microwave cooking bags to cook.
Cut into small pieces after cooling.
In a deep pan mix water and sugar.
Cook to prepare one thread syrup.
Keep aside for cooling.
Add amla pieces when the syrup becomes lukewarm.
Add cloves.
Keep in a air tight glass container after cooling.

Note :

While cooking and after cooking keep amla away from water. Otherwise it will be spoiled within one week.
It is good to eat one spoon amla murabba every morning with empty stomach. It reduces body heat.

Plain Paratha (Seven Layer Chapati)

2009-02-02T07:25:00.000-06:00

Ingredients :

Wheat Flour - 1 Cup
Ghee - 1 Tsp
Salt 1/4 Tsp
Melted Ghee
Wheat Flour for dusting

Procedure :

Mix wheat flour, ghee and salt nicely.
Prepare dough using water.
Cover the dough with damp kitchen towel. Keep aside for 1 hour.
Make small balls of equal size.
Roll dough ball to make circle.
Apply melted ghee over the surface using brush.
Fold as shown in the picture. Every time apply melted ghee before folding.
Cream portion represents wheat dough and yellow portion represents brushed part.
Again roll into circle as shown.
Heat the griddle and roast paratha.
Roast both the sides.
Serve hot.

Apple Salad (Koshimbeer)

2009-01-29T07:16:00.000-06:00

Ingredients :

Green Apple - 1
Peanut powder - 1 Tbsp
Orange juice - 2 Tbsp
Coriander leaves - 1 Tsp
Sugar - 1/2 Tsp
Salt

Procedure :

Wash and grate green apple with large greater.(or chop lengthwise)
Apply orange juice immediately.
Add peanut powder, finely chopped coriander leaves, sugar and salt.
Mix well.

Note :

You can use lemon juice instead of orange juice.
Apply lemon juice or orange juice immediately after grating otherwise color of apple changes.

Hot & Sour Soup (Type-II)

2009-01-25T17:58:00.000-06:00

Ingredients :

Veg stock - 1 Can
Soy Sauce - 2 Tbsp
Vinegar - 1 Tbsp
Ginger
Black Pepper Powder - 1 Pinch
Vegetables Sliced - 1/4 Cup
Corn flour - 1 Tbsp
Oil - 1 Tsp

Procedure :

Take veg stock in a pan.
Add soy sauce till color looks brown.
Add vinegar, sliced ginger and black pepper powder.
Bring it to boil.
Cut vegetables (carrots, beans, cabbage, Corn Kernels, green peas,celery) into small piece.
Add it to the boiling stock.
When the vegetables get cooked, add 1 tsp oil.
Mix corn flour with little amount of water.
Add it to the soup.
Mix well and serve hot.

Plain Mirchi bhajiya

2009-01-21T07:32:00.000-06:00

Ingredients :

Mirchi (Green chili)- 5-6
Bengal gram floor (Besan) -1 Cup
Turmeric - 1 Pinch
Asafoetida - 1 Pinch
Carom seeds - 1 Tsp
Baking soda - 1 Pinch
Lemon juice - 1 Tsp
Oil
Salt

Procedure :

For Mirchi Bhajiya you require special type of green chilies. You can find it in Indian grocery store.
Give one cut to remove seeds from the chili.
Boil water, add lemon juice and chilies. This will reduce hotness of chili.
After 4-5 min remove chilies, wipe using paper napkin.
In a bowl mix besan, turmeric, asafoetida, carom seeds,baking powder and salt.
Prepare thick batter.
Heat oil for frying.
Deep green chili one by one and drop gently into oil.
Deep fry and keep it on paper napkin.
Serve hot.

Bharali Vaangi(Stuffed Brinjal)

2009-01-17T07:58:00.001-06:00

Ingredients :

Small Brinjals - 5-6

Masala :

Chopped onion - 1/2 Cup

Peanut powder - 1/4 cup

Grated coconut - 1/4 cup

Coriander leaves (finely chopped) -1/4 Cup

Garlic paste - 1 Tsp

Chili powder - 1/2 Tsp

Black Masala - 1/2 Tsp

Jaggery - 1 Tbsp

Tadka :

Salt

Turmeric - 1 Pinch

Asafoetida - 1 Pinch

Mustard seeds - 1/2 Tsp

Oil - 2 Tbsp

Procedure :

Heat Oil in a pan.

Add mustard seeds to splutter.

Add turmeric and asafoetida. Keep aside. It is called Tadka.

Hold brinjal vertically. Give one vertical Cut.

Turn it, give another vertical cut which should be perpendicular to first cut.

Mix all the ingredients of masala and stuff into brinjals.

Keep in a microwave safe box.

Spread tadka on it.

Close the lid. (Not completely)

Cook on high settings for 5 min and on low settings for 5 min.

Wait for 2 min.

Serve with chapati.

Varanphal

2009-01-13T08:08:00.000-06:00

Ingredients :

Split Red Lentil(Tur dal) - 1/4 Cup
Wheat flour - 1 Cup
Tamarind juice - 1 Tbsp
Jaggery - 1 Tsp
Mustard seeds - 1/4 Tsp
Cumin seeds - 1/4 Tsp
Fenugreek seeds - 5-6
Curry leaves - 5-6
Asafoetida - 1 Pinch
Turmeric - 1 Pinch
Red chili powder - 1/2 Tsp
Chopped Coriander
Oil
Salt

Procedure :

Wash and cook tur dal in pressure cooker.
Prepare dough of wheat flour just like chapati dough.
Heat oil in a deep pan.
Add mustard seeds to splutter.
Add cumin seeds, fenugreek seeds, asafoetida and curry leaves.
Mash cooked tur dal, add one cup water and add it in a pan.
Add tamarind juice, red chili powder, jaggery, salt and chopped coriander.
Bring it to boil.
Prepare round of dough using rolling pin just like chapati.
Cut it into small diamond shapes.
Add it to boiling dal.
Cook for 8-10 min.
Serve hot.

Note :

You can add 1 Tsp ghee while serving to increase the flavour.

Rava Kheer

2009-01-09T07:33:00.003-06:00

Ingredients :

Semolina - 1/4 Cup
Milk - 1 Cup
Sugar - 1/2 Cup
Raisins
Almonds
Cashew
Cardamom
Ghee

Procedure :

Mix semolina and ghee.
Fry till it turns golden in color.
Mix milk and bring it to boil.
Add sugar and dry fruits.

Mula Bhaji (Radish Curry)

2009-01-05T06:05:00.001-06:00

Ingredients :

Radish (small) - 3-4

Onion(small) - 1

Tomato - 1

Coriander powder - 1/2 Tsp

Red chili powder - 1/4 Tsp

Curry leaves

Mustard seeds - 1/4 Tsp

Cumin seeds - 1/4 Tsp

Split black gram - 1/4 Tsp

Turmeric - 1 Pinch

Salt

Procedure :

Remove leaves of radish, remove cover and boil in water till it become tender.

Heat oil in a pan.

Add mustard seeds to splutter.

Add cumin seeds, split black gram, curry leaves.

Add finely chopped onion and fry till it turns golden.

Add tomato and fry for 1 min.

Add boiled radish, red chili powder, coriander powder and salt.

Mix well and cover the lid. Cook for 5 min.

Serve hot with Chapati.

Palak Puri

2009-01-01T07:41:00.000-06:00

Ingredients :

Spinach - 1 Bunch
Ginger - 1/2 Inch
Green chili - 2-3
Coriander powder - 1/2 Tsp
Turmeric - 1 Pinch
Asafoetida - 1 Pinch
Bengal gram floor - 2 Tbsp
Rice floor - 1 Tsp
Wheat floor - 2-3 Cups
Salt
Oil

Procedure :

Boil spinach, drain water.
In a blender grind spinach, green chili and ginger to prepare smooth paste.
In a bowl, add spinach paste, coriander powder, turmeric, asafoetida, Bengal gram floor, rice floor and salt.
Now slowly add wheat floor to prepare dough.
Heat oil for frying.
Prepare small rounds using rolling pin.
Deep fry in oil.
Serve hot with Chutney.

Potato Shira

2008-12-28T07:14:00.000-06:00

Ingredients :

Potato - 1
Sugar - 1/4 cup
Ghee - 1 Tbsp
Cardamom - 1
Raisins - 3-4

Procedure :

Boil potato, remove cover and mash it.
Heat ghee in a pan.
Add mashed potato and fry till it turns golden in color.
Add sugar, cardamom powder and raisins.
Mix well and cover lid for 2 min.
Serve hot.

Dadpe Pohe

2008-12-24T07:30:00.000-06:00

Ingredients :

Thin poha - 2 Cups
Fresh grated Coconut - 1/2 Cup
Peanuts - 1/2 Cup
Butter milk or coconut milk
Green chili
Ginger
Onion
Coriander Leaves
Mustard seeds
Cumin seeds
Curry leaves
Lemon juice - 1 Tsp
Sugar - 1/2 Tsp
Oil
Salt

Procedure :

Microwave the Poha for 1 minute or alternatively roast them till crisp or keep them in hot sun till crisp.
Cool the poha and sprinkle the coconut water to make it a little moist.
Add the chopped onion, grated ginger, freshly scrapped coconut, salt and sugar , mix nicely and keep aside covered. If possible cover such that it should be pressed.
Heat oil in a pan.
Add mustard seeds to splutter.
Add cumin seeds, curry leaves and green chili.
Add peanuts and fry for 1 min.
Add this to poha.
Mix nicely and garnish with coriander leaves.
Add Lemon juice if you have used coconut milk.

Mung Usali

2008-12-20T07:30:00.000-06:00

Ingredients :

Whole green gram - 1/2 cup
Tomato (Finely chopped) - 1/2 Cup
Onion (Finely chopped) - 1/2 Cup
Lemon Juice - 1 Tbsp
Mustard seeds - 1/2 Tsp
Cumin Seeds - 1/2 Tsp
Split Black gram - 1/2 Tsp
Curry Leaves - 7/8
Asafoetida - 1 Pinch
Turmeric - 1 Pinch
Green chili - 2
Fresh grated coconut - 1/4 Cup
Oil
Salt

Procedure :

Soak green grams for 5-6 hours.
Cook in pressure cooker without water.
Heat oil in a pan.
Add mustard seeds to splutter.
Add cumin seeds, split black gram, turmeric and asafoetida.
Add green chili and curry leaves, fry till it turns golden.
Add coconut and cooked green gram.
Add salt and mix well.
Close the lid and cook for 2 min.
Mix lemon juice.
Garnish with onion, tomato.

Veg Cutlet

2008-12-16T06:18:00.000-06:00

Ingredients :

Potato - 2
Carrots -1/2 Cup
Cabbage - 1/2 Cub
French beans - 1/2 Cup
cauliflower - 1/2 Cup
Green Chili Paste - 1Tsp
Ginger Paste - 1/2 Tsp
Garlic Paste - 1 Tsp
Turmeric - 1 Pinch
Garam Masala - 1 Tsp
Coriander Powder - 1 tsp
Cumin powder - 1/2 Tsp
All Purpose flour - 2 Tsp
Bread crumbs - 1/2 Cup
Salt
Oil

Procedure :

Finely chop cabbage, carrots,cauliflower and beans.
Boil potato and vegetables separately. Do not overcook.
Mash potatoes and mix vegetables with it.
Heat 1 Tsp Oil in a pan.
Add green chili paste, ginger paste and garlic paste.
Fry till it turns golden.
Add turmeric and garam masala.
Mix the potato mixture.
Add coriander powder and salt, mix well.
Keep aside for cooling.
Prepare loose batter using all purpose flour.
Heat oil for deep frying.
Prepare small flat rounds of potato mixture.
Dip the potato ball into all purpose flour batter.
Coat immediately with bread crumbs.
Deep fry in oil.
Serve hot with tomato sauce or chutney.

Suralichya Vadya

2008-12-12T05:37:00.000-06:00

Ingredients :

Bengal gram flour(Besan) - 1 Cup
All Purpose flour(Maida) - 1 Tbsp
Butter Milk - 1 Cup
Water - 2 Cup
Turmeric - 1 Pinch
Grated coconut - 1 Cup
Mustard seeds - 1/2 Tsp
Cumin seeds - 1/2 Tsp
Asafoetida - 1 Pinch
Green chili - 1
Coriander leaves(Finely chopped)
Salt
Oil

Procedure :

Sieve besan and maida.
Mix with buttermilk and water nicely. Make sure that there is no lump.
Add turmeric and salt.
In a deep pan cook this mixture.
Continuously stir while cooking so that lumps will not formed.
When the mixture becomes thick, cover it with lid.
After 1 min again mix and cover the lid for 1 min.
Immediately spread thinly on flat metal surface using a gentle circular motion. you can use back side of metal plate.
Approximately 1-2 ladle mixture is required for one plate.
Do not grease the surface with oil.
You have to spread the mixture when it is hot. After cooling it will not spread.
Garnish with chopped coriander leaves and grated coconut. Keep aside for cooling.
In a pan heat 2 tbsp oil.
Add mustard seeds to splutter.
Add cumin seeds, asafoetida and green chili.
When green chili turns golden, remove it.
Sprinkle this over the round.
With a knife cut the round into strips. Then gently roll the strips into tight rolls.

Note :

You can use microwave for cooking. After every 30 sec you have to stir the mixture.

Keshar Bhaat

2008-12-08T07:50:00.000-06:00

Ingredients :

Rice - 1 Cup
Sugar - 1/2 Cup
Milk - 1/4 Cup
Saffron - 1 Pinch
Cardamom - 6-7
Clove - 3-4
Cinnamon - 1/2 Inch
Almond - 1 Tsp
Cashew - 1 Tsp
Raisins - 1 Tsp
Salt - 1 Pinch
Water - 2 Cup
Ghee - 3 Tbsp

Procedure :

Wash and soak Rice for half an hour.
Add two cup of water and cook rice on medium heat.
In a pan lightly roast raisins, almonds and cashew, keep aside.
In a pan Mix milk and sugar to prepare syrup.
Add cardamom, saffron and clove in the syrup.
When saffron and sugar dissolve completely add ghee into it.
Mix this syrup in rice when the rice is cooked completely.
Add all nuts and mix well.
Cook for 2-3 min on low heat.
Serve hot.

Vada Pav

2008-12-04T07:00:00.001-06:00

Ingredients :

Potato - 2
Green Chili Paste - 1 Tsp
Ginger Paste - 1/2 Tsp
Garlic Paste - 1 Tsp
Turmeric - 2 Pinch
Coriander Powder - 1 Tsp
Lemon Juice - 1 Tbsp
Coriander Leaves
Besan - 1 Cup
Bread Rolls
Asafoetida - 1 Pinch
Red Chili Powder - 1 Tsp
Salt
Oil

Procedure :

Boil Potatoes, remove cover and mash.
Heat 1 Tsp oil in a pan.
Add green chili paste, garlic paste and ginger paste , fry till it turns golden.
Add turmeric and mashed potatoes.
Add coriander powder, coriander leaves, lemon juice and salt, Mix well.
Keep this mixture aside for cooling.
In a bowl add besan, red chili powder, turmeric, Asafoetida and salt, mix well.
Add water and prepare thick batter.
Heat oil for deep frying.
Prepare medium size balls of mashed potato mixture.
Deep into besan batter and deep fry.
Cut the bread roll and place Vada in it.
Serve with tamarind or coconut or pudina chutney.

Khare Dane

2008-11-30T07:51:00.000-06:00

Ingredients :

Peanuts
Salt

Procedure :

Add Salt in water and bring it to boil.
Add peanuts and cook for 5 min.
Drain peanuts from water.
Microwave it for 2-3 min.
Wait for 10 min.
Keep in air tight container.

Note :

Be careful while roasting in microwave. It can be burned totally.

Rasagulla

2008-11-26T08:12:00.000-06:00

Ingredients :

Milk - 4 Cup
Lemon Juice - 2 Tbsp
Sugar - 1 Cup
Water - 2 Cup
Cardamon

Procedure :

Heat milk and bring it boil.
Add Lemon juice so that milk will separate.
Drain it using cotton cloth.
The Remaining cottage cheese is called paneer.
Wash the paneer nicely with cold water so that flavour of lemon will be removed.
Squeeze the paneer nicely to remove water.
In a deep pan mix water, sugar and cardamom and bring it to boil.
Knead the paneer very nicely so that it will become soft.
Knead till it become one ball.
Now make small balls and put in the boiling sugar syrup.
Cook for 15-20 min.
Serve after cooling.

Corn Bhel

2008-11-22T06:50:00.000-06:00

Ingredient :

Fresh corn
Onion
Tomato
Coriander leaves
Lemon Juice
Chat Masala
Salt

Procedure :

Finely chop onion, tomato and coriander leaves.
Boil Corn for 5 min.
Drain the water and Mix with remaining ingredients.
Serve immediately.

Dhirde

2008-11-18T06:39:00.000-06:00

Ingredients :

Semolina - 1 Cup
Rice flour - 1 Cup
Bengal Gram Flour - 1/2 Cup
Ginger Paste - 1 Tsp
Onion (Diced) - 1/2 Cup
Tomato (Diced)- 1/2 Cup
Green chilies (finely chopped) - 2
Coriander leaves (chopped)
Salt
Oil

Procedure :

Mix all the ingredients except oil.
Prepare loose dough using water.
Heat a pan, add 1/4 Tsp oil.
Pour Batter in round shape.
Cover lid and roast one side.
Turn the side and cook another side.
Serve hot with Chutney or Pickle.

Naralachya Vadya (Coconut Burfi)

2008-11-14T06:40:00.000-06:00

Ingredient :

Fresh Grated Coconut - 1 Cup
Sugar - 1/2 Cup
Cardamom Powder- 1 Pinch
Ghee - 1 Tbsp

Procedure :

Heat ghee in a pan.
Add grated Coconut and fry for a while.
Add Sugar and cardamom powder.
fry till it become like a hard dough.
Pour in a greased plate.
Spread with the help of spatula.
Cut into diamond shape.
Remove after cooling.

Dry Veg Manchurian

2008-11-10T09:34:00.001-06:00

Ingredients :

Cabbage (grated) - 1 Cup
Carrot (grated) - 1/2 cup
Green chili (finely chopped) - 1 Tsp
Garlic (finely chopped) - 1 Tbsp
Ginger (finely chopped) - 1 Tsp
Spring onion (finely chopped) - 1/4 Cup
Onion (finely chopped) - 1/4 Cup
Soya sauce-
Sweet and Sour Sauce - 2 Tbsp
Chili sauce
Pepper powder
Corn flour
Salt
Oil

Procedure :

Mix grated cabbage, carrot , 1/2 tsp ginger, 1/2 tbsp garlic and soya sauce in a bowl and keep aside for 5 min.
Add 4 tbsp cornflour in the bowl and mix well.
Apply some oil to your palms and prepare small round pieces without adding water.
Heat oil well in a deep frying pan.
Deep fry these rounds till become golden brown.
Heat 2 tbsp oil in a pan.
Add remaining ginger & garlic, green chili fry for 1 min.
Add spring onion, onion and fry.
Add pepper powder, soya sauce, chili sauce, Sweet and Sour Sauce and very little salt.
Add fried balls and mix well.
Serve hot.

Note :

Soya sauce and chili sauce contents salt so taste before adding salt.
You can also add ajinomoto if you want.

Shrikhand

2008-11-06T08:21:00.000-06:00

Ingredients :

Yogurt
Sugar
Saffron - 1 Pinch
Almond
Cashew
Postcodes
Cardamom - 1
Nutmeg powder - 1 Pinch
Salt - 1 Pinch

Procedure :

Take a clean muslin cloth and take the yogurt in it.
Tie a knot and hang it so that all the water falls away from the yogurt.
Leave it like this for 4-5 hours.
Remove the knot and take yogurt in a bowl
Add equal amount of sugar and 1 pinch of saffron.
Mix well and keep aside for 1 hour.
Sieve it with muslin cloth.
Add cardamom powder and dry fruits.
Mix well and keep it in refrigerator for 1-2 hours before serving.
Serve with puri or chapati.

Karanji

2008-11-02T15:56:00.000-06:00

Ingredients :

Filling

Grated Coconut - 1 Cup
Sugar - 1/2 Cup
White Poppy seeds - 1 Tsp
Cardamom Powder - 1/4 Tsp

Cover

All purpose flour - 3/4 Cup
Ghee - 1 Tsp
Salt - 1 Pinch
Milk

Procedure :

Add ghee and salt in all purpose flour.
Prepare dough with the help of milk.
Keep aside for 10-15 min.
Mix grated coconut, sugar, cardamom powder and poppy seeds.
Roll doungh in ovel shape with the help of rolling pin.
Put two table spoon of feeling on half side.
Fold the othe half and press.
Deep fry in ghee.
Keep in air tight container.

Note :

You can use dry or fresh coconut. But if you are using fresh coconut finish it within 2-3 days.
You can use Karaji mold to prepare karanji.

Chakli

2008-10-29T01:55:00.002-05:00

Ingredients :

Wheat flour - 1&1/2 Cup
Rice flour - 1 Cup
Besan - 1 Cup
Carom seeds - 1 Tbsp
Sesame seeds - 1 Tbsp
Red Chili Powder -1 Tsp
Turmeric - 1/4 Tsp
Asafoetida - 1 Pinch
Salt
Oil

Procedure :

Mix wheat flour, rice flour and besan.
Fry the flour.
Add carom seeds, sesame seeds, red chili powder, turmeric, asafoetida and salt.
Add 1 Tsp hot oil and prepare dough using warm water.
The dough should not be hard or very soft.
Using chakli mold prepare chakli and deep fry in oil.

Badam Barfi (Almond candy)

2008-10-24T14:15:00.004-05:00

Ingredients :

Almond - 1 Cup
Sugar - 1 Cup
Milk - 1/2 Cup
Ghee - 2 Tbsp

Procedure :

Soak almond in warm water for 2-3 hours.
Remove cover.
Grind almond, milk and sugar in blender to prepare smooth paste.
Melt ghee in a pan.
Add paste and continuously stir it.
After some time the paste starts leaving the edge and turn into thick dough
Apply ghee to a flat plate.
Pour the mixture in greased plate.
With the help of spatula spread evenly.
with the help of knife cut into diamond shape.
After cooling remove it from the plate.

Khare Shankarpale

2008-10-23T01:05:00.000-05:00

Ingredients :

Semolina - 1 Cup
All purpose flour -1 Cup
Bengal gram flour - 1/2 Cup
Ghee - 2 Tsp
Yogurt(Beaten) - 1/2 Cup
Red chili powder - 1 Tsp
Carom seeds - 1 Tsp
Cumin seeds - 1 Tsp
Salt
Oil

Procedure :

Mix all the ingredients.
With the help of water prepare hard dough.
Cover for 10-15 min.
With the help of rolling pin, roll it and cut into diamond shape.
Deep fry in oil.
Keep in airtight container after cooling.

Pak Puri

2008-10-19T09:32:00.000-05:00

Ingredients :

Wheat flour - 1 Cup
All purpose flour - 1/2 Cup
Semolina - 1 Cup
Bengal gram flour(Besan) - 1 Tbsp
Ghee - 2 1/2 Tbsp
Yogurt - 2 Tbsp
Sugar - 2 Cup
Lemon juice - 1/2 Tsp
Cardamom powder - 1/2 Tsp
Saffron or color - 1 pinch (optional)
Salt -1 Pinch
Ghee for frying

Procedure :

Mix wheat flour, all purpose flour, semolina, besan, ghee, yogurt and salt in a bowl.
With the help of water prepare dough.
Add sugar and 1 cup water in a pan.
heat for 5 min to prepare syrup.
Add lemon juice.
Heat ghee in a pan for frying.
Prepare small round puries with the help of rolling pin.
Fry the puries and immediately put in the sugar syrup.
Keep for 2-3 min in the syrup.
Remove and keep in a plate.
Serve hot or cold.

Kachori

2008-10-15T09:31:00.000-05:00

Ingredients :

All Purpose Flour -1 Cup
Split green gram(Mung dal) - 1 Cup
Garam masala - 1 Tsp
Red chili powder - 1 Tsp
Coriander Powder - 1 Tsp
Amchur Powder - 1 Tsp
Funnel Seeds - 1/2 Tsp
Mustard seeds - 1/4 Tsp
Cumin Seeds - 1/4 Tsp
Asafoetida - 1 Pinch
Oil
Salt

Procedure :

Wash and soak Mung dal for half an hour.
Add salt and 1 tsp oil in all purpose flour.
Knead dough using chilled water.
Cover dough with wet cloth and keep aside for half an hour.
Boil water in a deep pan.
Add soaked mung dal.
After 5 min drain dal and keep aside.(It should be cooked but not split)
After cooling, Heat oil in a pan.
Add mustard seeds to splutter.
Add cumin seeds, funnel seeds and asafoetida.
Add mung dal, coriander powder, red chili powder, amchur, garam masala and salt.
Mix well slowly. The dal should not split.
Cover the lid for 1 min and turn off the stove.
After cooling prepare small balls.
Prepare small balls of the dough.
Press the balls by hands to prepare round.
Stuff the ball inside(like Puran Poli)
With rolling pin slowly roll the ball.
Heat Oil for deep frying.
On medium heat fry the rolled balls(kachori)
Serve hot with sweet tamarind and pudina chutney.

Note :

Fry kachori on medium heat. Approximately 2-3 min required for frying kachori.

Pumpkin Paratha

2008-10-11T21:33:00.000-05:00

Ingredients :

Yellow Pumpkin - 1 Cup
Wheat flour
Besan - 1 Tbsp
Sesame seeds - 1 Tsp
Red Chili Powder - 1/2 tsp
Turmeric - 1 Pinch
Asafoetida - 1 Pinch
Salt
Oil

Procedure :

Peal and grate yellow pumpkin.
Heat 1 Tsp oil in a pan.
Add turmeric, asafoetida and red chili powder.
Add grated pumpkin and salt.
Mix well and cover the lid.
Cook for 2-3 min.
Turn off the stove.
Add sesame seeds.
Add besan and slowly add wheat flour.
Prepare dough without adding water
Prepare small rounds.
Roll like chapati and roast both the sides.
Apply butter and serve hot.

Hot and Sour Soup

2008-10-07T09:32:00.000-05:00

Ingredients :

Veg Stock - 2 Cup
Olive oil - 1 Tsp
Garlic- ginger paste - 1/2 Tsp
Carrot finely diced - 1 Tbsp
Cabbage finely diced - 1 Tbsp
Beans finely diced - 1 Tbsp
Sweet corn - 1 Tbsp
Green peas - 1 Tbsp
Corn starch - 1 Tbsp
Black pepper powder - 1 Pinch
Vinegar - 1 Tsp
Soya sauce - 1 Tsp
Salt

Procedure :

Heat oil in a deep pan.
Add ginger garlic paste and fry till it turns golden.
Add veg stock and bring it to boil.
Add all the remaining ingredients except corn starch and salt.
Boil for 4-5 min or until all vegetables cooked well.
Mix corn starch with little water to prepare loose paste.
Add the corn paste.
Taste and add salt as per requirement.
Serev hot.

Note :

Vinegar and soya sauce has salt so don't add salt before tasting.

Kothimbeer Vadi

2008-10-04T09:31:00.000-05:00

Ingredients :

Coriander leaves(Kothimbeer) - 1/2 Cup
Bengal gram flour (Besan) - 1/2 Cup
Turmeric - 1 Pinch
Chili powder - 1/4 Tsp
Carom seeds - 1/4 Tsp
White poppy seeds - 1/4 Tsp
Dry grated coconut
Mustard seeds
Cumin seeds
Asafoetida - 1 Pinch
Oil
Salt

Procedure :

Wash and chop coriander leaves.
Mix besan, coriander leaves, turmeric, Red chili powder, carom seeds and salt.
Add water to prepare batter.
Apply oil to the surface of cooking pan.
Pour the batter and cook in a pressure cooker without whistle for 10 min.
Remove and cut into small pieces.
Spread poppy seeds on the pieces and press lightly.
Heat oil in a pan.
Add mustard seeds to splutter.
Add cumin seeds and asafoetida.
Spread the Tadka (i.e oil with mustard) over vadi.
Garnish with grated coconut.

Karahi Paneer

2008-09-28T09:23:00.001-05:00

Ingredients :

Fried Paneer cubes - 1/2 Cup

Tomato - 2

Onion (small) - 1

Kasuri methi - 1 Tsp

Red chili powder - 1/2 Tsp

Coriander powder - 1/2 Tsp

Sugar - 1 Tsp

Turmeric - 1 Pinch

Salt

Butter - 1 Tbsp

Procedure :

Boil tomato and mash in mixer.

Cut onion in round shape.

Heat butter in a pan.

Fry onion until it turns golden.

Put tomato paste.

Add all the remaining ingredients except paneer.

Mix well.

Add paneer and cook well.

Serve hot with chapati.

Rava Appam

2008-09-25T12:11:00.000-05:00

Ingredients :

Semolina(Rava) - 1 Cup
Onion (Diced) - 1/2 Cup
Yogurt - 2 Tbsp
Baking soda - 1 Pinch
Salt
Oil

Procedure :

Mix all ingredients except oil.
Add little water to prepare batter.
Keep aside for 15 min.
Heat appe maker, add 1/4 Tsp oil in each round.
Fill half part of each round by batter.
Cover the lid.
Turn the side after the bottom part turns golden brown.
Roast other side.
Serve hot with chutney.

Bottle Guard kofta curry

2008-09-22T12:14:00.002-05:00

Ingredients :

Bottle guard(Kaddu)

All purpose wheat flour(Maida)

Onion

Tomato

garlic

Cardamom

Clove

Cinnamon Powder

Cumin powder

Coriander seeds powder

Red chili powder

Turmeric

Coriander leaves

Sugar

Salt

Procedure :

Heat oil in the pan or frying.

Peal and grate bottle guard.

Add maida and salt to prepare loose dough.

Apply oil to the palm and prepare small flat rounds.

Fry it till it turns golden.

Mix onion, tomato, ginger, cardamom, clove and prepare fine paste.

Heat oil in a pan.

Add paste and fry well.

Add little water.

When the paste start boiling add the fried rounds.

Add turmeric, red chili powder, coriander powder, cumin powder, cinnamon powder, sugar and salt.

Garnish with coriander leaves.

Serve hot with chapati.

Stuffed Capsicum

2008-09-19T12:12:00.002-05:00

Ingredients :

Green Capsicum (small) - 2

Potato -2

Onion( small) diced - 1

Amchur Powder - 1/2 Tsp

Cumin seed powder - 1/4 Tsp

Coriander Powder - 1/2 Tsp

Cilantro

Turmeric - 1 Pinch

Red chili powder - 1/2 Tsp

Salt

Procedure :

Boil potato, peal and mash.

Heat oil in a pan.

Add onion and fry until it turns golden.

Add turmeric and mashed potato.

Mix amchur powder, cumin seeds powder, coriander seeds powder and chopped cilantro.

Add salt and red chili powder, mix well.

Cover the lid for 2 min. keep aside for cooling.

Cut upper part of capsicum, keep the upper part.

Remove seeds and fill potato mixture in it.

Cover capsicum by the uppwer part and close it using thread.

Heat oil in a pan.

Fry all the sides of capsicum till it turns golden.

Remove the thread and serve with chapati.

Note :

You can microwave capsicum after filling. Apply oil to the outer side of Capsicum. Microwave it for 3-4 min on high setting.

Matar Pulav

2008-09-16T19:51:00.000-05:00

Ingredients :

Basmati Rice - 1/2 Cup
Green peas - 1/2 Cup
Onion (Diced) - 1/2 Cup
Cumin seeds - 1 Tsp
Black pepper - 2-3
Clove - 2
Cinnamon - 1 Inch
Cardamom - 2ice
Bay leave - 1
Green Chili - 1
Ginger Garlic Paste -1 Tsp
Water - 1 Cup
Salt
Oil
Ghee

Procedure :

Wash rice, drain water and keep aside.
Heat oil in a pan, add ghee.
Add cumin seeds to splutter.
Add Bay leaves, cardamom, cinnamon, clove, green chili and black pepper.
Add Onion and fry until it turns golden.
Add ginger garlic paste.
Add green peas and mix well.
Add Rice, mix well.
Add water and salt.
Cover the lid and cook well.
Serve hot with Raita.

Rava Laddu

2008-09-13T12:15:00.002-05:00

Ingredients :

Semolina(Rava) - 2 Cup
Coconut - 1 Cup
Ghee - 2 Tbsp
Cardamom powder - 1 Tsp
Raisin - 1 Tbsp
Cashew nuts - 1 Tbsp
Sugar - 1 & 1/2 Cup
Water - 1 Cup

Procedure :

Mix Ghee and Semolina in a microwave safe bowl.
Heat on high setting for 4-5 min. Stir in between.
Heat coconut for one min on high setting. stir in between.
Mix coconut, cardamom powder, Raisins, cashew nuts and rava.
Mix sugar and water in a bowl, microwave it on high setting for 2 min.
Dissolve sugar completely and again microwave it for 2-3 min.
Mix the syrup with rava mixture.
Keep aside for 4-5 hours.
Prepare Round balls.
Keep in air tight container.

Chitranna

2008-09-10T05:55:00.002-05:00

Ingredients :

Basmati Rice - 1 Cup
Split black gram (Urad dal) - 1 Tsp
Bengal gram (Chana dal) - 1 Tsp
Mustard seeds - 1/4 Tsp
Cumin seeds - 1/4 Tsp
Coriander leaves -
Lemon Juice - 1 Tbsp
Turmeric - 1 Pinch
Oil
Salt

Procedure :

Wash rice and boil in a salty water for 8- 10 min.
Drain water and keep aside.
Heat oil in a pan.
Add mustard seeds to splutter.
Add cumin seeds, urad dal, chana dal and turmeric.
Mix cooked rice and mix well.
Cover the lid for 1 min.
Add lemon juice and chopped coriander leaves.
Add salt if required.

Pohe

2008-09-07T10:48:00.000-05:00

Ingredients :

Flatten Rice(Thick Pohe) - 1/2 Cup
Onion - 1/4 Cup
Tomato - 1/4 Cup
Peanut - 1/4 Cup
Green chili - 1
Coriander leaves -1/4 Cup
Dry coconut grated - 1 Tbsp
Sugar - 1/2 Tsp
Mustard seeds - 1/2 Tsp
Lemon juice - 1 Tbsp
Salt
Oil - 1 Tbsp

Procedure :

Wash pohe, drain the water and keep aside for 15 min.
Dice onion and tomato.
Cut green chili into small pieces.
Chop coriander leaves.
Heat oil in the pan.
Add mustard seeds to splutter.
Add green chili and onion, fry till it comes golden.
Add peanuts and fry.
Add pohe, mix well.
Add salt, sugar and lemon juice, mix well.
Close the lid and cook for 2 min.
Mix well.
Garnish with coriander and coconut.

Apple Milk

2008-09-04T21:03:00.001-05:00

Ingredients :

Apple - 1/2 Cup
Milk - 1 Cup
Sugar - 3 Tsp

Procedure :

Boil milk and keep it in refrigerator for 5-6 hours.
Peel apple and make small pieces.
Grind apple and sugar in a grinder.
Add milk and grind.

Bhel

2008-09-01T09:03:00.002-05:00

Ingredients :

Puffed Rice - 2 Cup
Onion diced - 1/2 Cup
Tomato diced - 1/2 Cup
Shev - 1/2 Cup
Corn flakes - 1/2 Cup
Potato(Boiled) - 1/4 Cup
Tamarind paste - 1 Tsp
Green chili - 1
Coriander leaves
Salt

Procedure :

Grind Green chili with 2 Tsp Water.
Add tamarind paste to it.
Add all the ingredients in a big pot.
Mix well and serve.

Alu Palak

2008-08-29T09:02:00.003-05:00

Ingredients :

Spinach(Palak) - 1 Bunch

Potato -1

Onion - 1/2 Cup

Ginger-garlic paste - 1 Tsp

Garam masala - 1 Tsp

Mustard seeds - 1/2 Tsp

Coriander powder - 1 Tsp

Salt

Oil.

Procedure :

Cut potato into bog pieces.

Heat 1 Tbsp oil in the pan and fry potatoes till it turn golden.

Boil spinach and prepare paste.

Heat oil in a pan.

Add mustard seeds to splutter.

Add onion and fry till it turns golden.

Add ginger garlic paste.

Add spinach paste, coriander powder, garam masala and salt.

Cook for 2 min.

Add potatoes and mix well.

Cook for 2 min.

Serve hot with chapati or rice.

Chatpata Peas

2008-08-26T09:04:00.000-05:00

Ingredients :

Green peas - 1 Cup
Red chili powder - 1/4 Tsp
Turmeric - 1 Pinch
Chat masala - 1/4 Tsp
Salt
Oil - 1 Tsp

Procedure :

Heat oil in a pan.
Add turmeric and green peas.
Fry well.
Spread red chili powder, chat masala and salt.
Mix well and serve hot.

Apple Jam

2008-08-25T05:54:00.000-05:00

Ingredients :

Apple - 1 Cup
Sugar - 3/4 Cup
Lemon juice - 1 Tsp

Procedure :

Peel apple and cut into small pieces.
In a medium size bowl mix apple and sugar.
Microwave it on high setting until apple tender.(5-6 min)
Grind it using grinder.
Microwave it on high setting to thicken it.(3-4 min)
Add lemon juice mix well.
Keep in a air tight container.

Shevaya Khir

2008-08-23T09:05:00.000-05:00

Ingredients :

Shevaya(vermicelli)- 1/2 Cup
Milk - 2 Cups
Ghee - 1 Tsp
Sugar - 1/4 Cup
Almonds - 7-8
Raisins - 10-12
Cashew nuts - 7/8
Cardamom Powder - 1 Pinch
Nutmeg powder - 1 Pinch
Saffron - 1/2 Pinch

Procedure :

Cut almonds, cashew nuts into small pieces.
Heat ghee in a pan.
Add shevaya and fry until it turns golden.
Add milk, almond, cashew, cardamon powder, nutmeg powder and saffron.
Cook it well.
Add sugar and mix well.
Turn of the stove and add raisins.

Capsicum Curry

2008-08-20T06:24:00.001-05:00

Ingredients :

Capsicum - 1 cup

Peanut Powder - 2 Tsp

Garlic Paste - 1 Tsp

Tamarind paste - 1 Tsp

Jaggery - 1/2 Tsp

Turmeric - 1 Pinch

Red Chili Powder - 1/2 Tsp

Mustard seeds - 1/4 Tsp

Cumin seeds - 1/4 Tsp

Garam masala - 1/2 Tsp

Asafoetida - 1 Pinch

Salt

Procedure :

Heat oil in a pan.

Add mustard seeds to splutter.

Add cumin seeds, asafoetida and garlic paste.

Add capsicum pieces and fry well.

Add 1 cup water, turmeric, red chili powder, garam masala, tamarind paste, jaggery and salt.

Add Peanut powder and cook till the gravy becomes thick.

Serve hot with chapati or rice.

Veg Pulav

2008-08-17T09:07:00.000-05:00

Ingredients :

Rice - 3/4 Cup
Onion - 1/2 Cup
Beans - 1/2 Cup
Carrots - 1/2 Cup
Green peas - 1/2 Cup
Cauliflower - 1/2 Cup
Cloves - 2
Cardamom - 2
black pepper - 4
Cinnamon - 1/2 inch
Ginger paste - 1 Tsp
Bay leave - 1
Coriander seeds Powder -1 Tsp
Cumin seeds powder - 1/2 Tsp
Coriander leaves
Mustard seeds - 1/2 Tsp
Cumin seeds - 1/2 Tsp
Turmeric - 1/4 Tsp
Oil - 1 Tbsp
Ghee - 1 Tbsp
Salt

Procedure :

Wash rice and Put it into boiling salted water for 8-10 minutes.
Cut beans, carrots, cauliflower into small pieces.
Wash and cook in microwave for 1-2 min.
Drain rice and keep aside.
Heat oil and ghee in a pan.
Add mustard seeds to splutter.
Add cumin seeds, cinnamon, Cardamom, bay leave, clove and black pepper.
Add Onion and fry till it turns golden in color.
Add ginger paste and fry well.
Add turmeric and all vegetables.
Fry well and add cumin and coriander powder.
Add cooked rice mix well.
Add little salt (as rice is cooked in salted water) and cover lid for 2 min.
Garnish with finely chopped coriander leaves.
Serve hot with Raita.

Raita

2008-08-14T13:06:00.000-05:00

Ingredients :

Yogurt - 1 Cup
Onion (Diced) - 1/2 Cup
Tomato (Diced) - 1/2 Cup
Sugar - 1 Tsp
salt

Procedure :

Beat Yogurt with the help of spoon.
Add sugar and salt, mix well.
Add Onion and tomato.
Mix and serve.

Note :

You can add diced carrots, soaked chick peas and cumin seeds powder.

Chiwda

2008-08-11T14:28:00.001-05:00

Ingredients :

Puffed Rice(Murmura) - 2 Cups
Pressed Rice(Poha) - 2 Cups
Peanuts - 1/2 cup
Roasted Split Bengal gram(Dalav) - 1/2 Cup
Dry Coconut pieces - 1/4 Cup
Raisins - 1/8 Cup
Cashew nuts - 1/8 Cup
Dry Red Chili - 2-3
Curry Leaves -
Mustard seeds - 1/2 Tsp
Coriander Powder - 1 Tsp
Amchur Power/ Citric acid - 1/2 Tsp
Sugar - 1 Tsp
Turmeric - 1/4 Tsp
Oil - 2 Tsp
Salt

Procedure :

Heat oil in a pan.
Add mustard seeds to splutter.
Add Red chili, Curry leaves, Peanuts, Dalav, Coconut, raisins, Coriander Powder and turmeric.
Add Poha and murmura, Mix well.
Add Sugar, salt and amchur powder, mix well.
Fry for 1 min.
Keep in air tight container after cooling.

Mix veg paratha

2008-08-08T13:00:00.000-05:00

Ingredients :

Potato - 1/4 Cup
Carrot - 1/4 Cup
Cauliflower - 1/4 Cup
Cabbage - 1/4 Cup
Capsicum - 1/4 Cup
Ginger - 1/2 Tsp
Garlic - 1 Tsp
Coriander Powder - 1 Tsp
Red Chili powder - 1/2 Tsp
Wheat flour - 1 Cup
Oil
Salt

Procedure :

Take wheat flour, add 1 tsp oil and salt and prepare loose dough.
Cover the dough and keep aside.
Cook all the vegetables including ginger and garlic in a pressure cooker without water.
Mash all cooked vegetables.
Add coriander powder, red chili powder, salt and prepare small rounds.
Apply oil to palm and prepare small rounds of dough.
Spread flour on the rolling surface and prepare small round shape using rolling pin.
Put Vegetable round over it and close it. (Procedure is shown in Puran Poli recipe)
Roll the dough like chapati.
Roast both the sides of paratha.
Apply Butter or Ghee after removing from pan.
Serve it with Yogurt or Chutney.

Corn Soup

2008-08-05T13:00:00.000-05:00

Ingredients :

Vegetable Stock - 2 Cup
Carrots(Finely Diced) - 1 Tsp
Baby Corn - 1 Tsp
French Beans(Finely Diced) - 1 Tsp
Celery(Finely Diced) - 1 Tsp
Green Onion(Finely Diced) - 1 Tsp
Sweet Corn cream style paste - 1/4 Cup
Vinegar - 1 Tsp
Corn flour - 1 Tsp
Black Pepper Powder - 1 Pinch
Salt

Procedure :

Take vegetable stock in a deep pan.
Add carrots, baby corn, french beans, celery,sweet corn paste and vinegar.
Bring this mixture to boil.
Remove the foam on the surface.
Prepare corn paste by adding water in it.
Slowly add this paste to thicken the soup.
Add black pepper powder and salt.
Take green onions in a bowl, add soup and Serve hot.

Note :

You can add ajinomoto for taste, but its not good for stomach.

Sweet Roti

2008-08-02T07:09:00.000-05:00

Ingredients :

Jaggery - 1/2 Cup
Ghee - 1 Tbsp
Wheat flour
Water or milk - 1/2 Cup
Salt - 1 Pinch

Procedure :

Warm water and add jaggery, salt and ghee.
Mix till jaggery melts completely.
Slowly add wheat flour and prepare dough like chapati dough.
Roll and roast both the sides like chapati.
Serve with curry or pickle.

Dalava Chutney

2008-07-30T14:28:00.000-05:00

Ingredients :

Split roasted chick peas - 1/2 Cup
Curry leaves - 1/2 Cup
Dried Coconut - 1/2 Cup
Tamarind - 1 Tbsp
Jaggery - 1 Tbsp
Asafoetida - 1 Pinch
Dried Red Chili - 5-6
Salt.

Procedure :

Heat a pan, add 2 drops of oil.
Add asafoetida and red chili.
Fry and keep aside.
Fry Curry leaves, keep aside.
Fry coconut, keep aside.
Fry tamarind, keep aside.
After cooling grind all the ingredients.

Shevaya Upama

2008-07-27T21:06:00.001-05:00

Ingredients :

Shevaya(vermicelli)- 1/2 Cup
Onion - 1/4 Cup
Peanuts - 1 Tsp
Green chili - 1
Mustard seeds - 1/2 Tsp
Lemon juice - 1 Tsp
Oil
Salt

Procedure :

Boil water with 2 drops of oil.
Put shevaya and cook.
Drain water and wash vermicelli with cold water. Keep aside.
Heat oil in a pan.
Add mustard seeds to splutter.
Add green chili and peanuts.
Add onion and fry till it turns golden.
Add vermicelli and salt.
Cover the lid for 1 min.
Turn off the stove and add lemon juice.
Serve hot.

Urad dal Vade

2008-07-25T14:21:00.000-05:00

Ingredients :

Split black gram - 1/2 Cup
Chopped Onions - 1/2 Cup
Cumin seeds - 1 Tsp
Coriander leaves
Green chili(finely chopped) - 1
Oil
Salt

Procedure :

Soak split black gram for 3-4 hours.
Grind to prepare smooth paste.
Add onion, green chili, cumin seeds, coriander leaves and salt, mix well.
Heat oil in a pan for deep frying.
Prepare flat round and deep fry.
Serve hot with chutney.

Kadhi-bol

2008-07-21T14:25:00.002-05:00

Ingredients :

For Bol

Bengal gram flour(Coarse) - 1 Cup

Cumin Seeds Powder - 1/2 Tsp

Asafoetida - 1 Pinch

Turmeric - 1 Pinch

Red chili powder - 1/2 Tsp

Salt

Oil - 1/2 Tsp

For kadhi :

Yogurt - 1 Cup

Curry leaves - 6-7

Asafoetida - 1 Pinch

Ginger - 1/2 Inch

Bengal gram flour - 1 Tsp

Coriander leaves.

Mustard seeds - 1/2 Tsp

Cumin seeds - 1/2 Tsp

Sugar - 1/2 Tsp

Salt

Procedure :

Mix all the ingredients of bol with water to prepare thick dough.

Prepare very small rounds by applying oil to palm.

Keep aside.

Bit yogurt, add 1 cup water , bengal gram flour and sugar.

Heat oil in a deep pan.

Add mustard seeds to splutter.

Add cumin seeds, asafoetida, ginger and curry leaves.

Add yogurt and heat it at medium flame.

Add bol and cook till it tender.

Don't boil it.

Turn of the heat and add salt as per taste.

Garnish with coriander leaves.

Serve hot.

Note :

You can add green chili while doing seasoning.

Palak Soup

2008-07-19T10:45:00.000-05:00

Ingredients :

Spinach - 1 Cup
Spring onion - 3/4 Cup (only green part)
Butter - 1 Tsp
Vegetable stock - 1 Cup
Corn flour - 1/2 Tsp
Salt

Procedure :

Wash and chop vegetables.
Heat butter in a pan.
Fry spinach and spring onion, keep aside for cooling.
Grind to prepare smooth paste.
Add vegetable stock and bring it to boil.
In a bowl mix Corn flour with 1/2 cup of water.
Add this to boiling mixture.
Add salt as per taste.
Serve hot.

Pud Chutney

2008-07-17T14:26:00.000-05:00

Ingredients :

Split Bengal gram - 1/2 Cup
Split black gram - 1/2 Cup
Tamarind - 1 Tbsp
Dried Red chili - 6-7
Asafoetida - 1 Pinch
Curry leaves - 1/2 Cup (optional)
Salt

Procedure :

Fry grams till it turns to golden, keep aside.
Fry tamarind, keep aside.
Fry curry leaves, keep aside.
In a hot pan add 3-4 drops of oil and fry red chili.
Add asafoetida, keep aside.
After cooling add salt and grind all the ingredients.

Dhapathe

2008-07-15T07:08:00.000-05:00

Ingredients :

Millet(Jawar) Flour - 2 Cups
Bengal gram flour(Besan)- 1/2 Cup
Sesame seeds - 1 Tsp
carom seeds - 1 Tsp
Cumin seeds - 1 Tsp
Asafoetida - 1 Pinch
Turmeric - 1 Pinch
Red chili powder - 1/2 Tsp
Coriander leaves
Sour Yogurt
Oil
Salt

Procedure :

Mix all the ingredients except yogurt and oil.
Slowly add yogurt and prepare dough.
Apply oil to plastic sheets.
Prepare small round to dough.
Place one round on greased plastic sheet.
Place another plastic sheet over it.
With the help of hand prepare thin round.
Remove plastic sheets and roast both the sides.
Serve hot or cold with Chutney.

Chana Chat

2008-07-13T14:25:00.000-05:00

Ingredients :

Whole bengal gram(chana) - 1 Cup
Chala masala - 1 Tbsp
Mustard seeds - 1/2 Tsp
Green chili (finely chopped) - 2
Turmeric - 1 Pinch
Asafoetida - 1 Pinch
Onion diced - 1/2 Cup
Tomato diced - 1/2 cup
Coriander leaves
Lemon juice - 1 Tbsp
Oil
Salt

Procedure :

Soak Chana overnight.
Cook in pressure cooker without adding water.
Heat oil in the pan.
Add mustard seeds to splutter.
Add green chili and fry well.
Add asafoetida, turmeric and chana.
Fry well.
Add chana masala and salt.
Cover the lid and cook for 2 min.
Garnish with tomato, onion, coriander leaves and lemon juice.

Rava Barfi

2008-07-11T07:07:00.000-05:00

Ingredients :

Semolina - 1 Cup
Milk Powder - 1 Cup
Sugar - 2 Cup
Ghee - 1 Cup
Milk - 1 Cup

Procedure:

Mix all ingredients in a pan and soak for 8-10 hours.
Grease a metal plate with ghee.
Heat the pan and stir continuously till the solution becomes thick.
When the solution turns to a thick ball, put it into greased plate.
With the help of bottom of metal bowl spread on the surface of metal plate.
Cut into diamond shape immediately.
Separate it after cooling.

Vegetable Stock

2008-07-09T14:31:00.000-05:00

Ingredients :

Coriander seeds - 1 Tsp
Black pepper - 1 Tsp
Cardamon - 2-3
Cloves - 3-4
Cumin seeds - 1 Tsp
Cinnamon - 1 Inch
Bay leave - 1
Garlic cloves - 2-3
Ginger - 1 Inch
Spinach stems
Coriander leaves Stems
Broccoli Stems
Cauliflower Stems
Cabbage stems
Carrot
Onion - 1 (medium size)
Asparagus
Capsicum
Celery
French Beans
Curry leaves(optional)
Green chili(optional)
Water - 1.5 Lt

Procedure :

Instead of throwing vegetables stems you can use it for vegetable stock.
Wash and cut all the vegetables into big pieces.
Boil water and all the ingredients.
When it start boiling, sim the stove and cover it by lid.
Cook for 45 min and turn of stove.
After cooling drain it and keep in refrigerator.

Note :

You can use vegetable stock for soup and Chinese dishes.
If you want to use after long period you can fill it in ice tray and prepare cubes of stock.

Lime Pickle

2008-07-07T14:37:00.000-05:00

Ingredients :

Lime - 1 Cup
Fenugreek seeds - 1 Pinch
Mustard seeds - 3 Pinch
Cumin seeds - 1 Pinch
Red chili powder - 2 Tbsp
Sugar - 1/2 Tsp
Asafoetida - 1 Pinch
Turmeric - 1 Pinch
Salt
Oil - 1 Tbsp

Procedure :

Wash and wipe limes.
Cut into small pieces.
Add salt, mix well and keep in an air tight container for 10-15 days.
Roast 2 Pinch mustard and fenugreek seeds, grind it.
Mix red chili powder and seeds powder mix well.
Heat oil in a pan.
Add 1 Pinch mustard to splutter.
Add cumin seeds, asafoetida and turmeric.
Pour and mix well.
Keep in an air tight glass container.
Serve after one week.

Note :

Container should be dry and clean.

Khichadi

2008-07-05T16:05:00.000-05:00

Ingredients :

Rice - 1/2 Cup
Split green gram(mung dal) - 1/2 Cup
Vegetables - 1 Cup ( potato, cauliflower, carrot, broccoli)
Tomato - 1/2 Cup
Green chili - 2
Curry leaves - 5-6
Mustard seeds - 1/4 Tsp
Cumin seeds - 1/4 Tsp
Asafoetida - 1 Pinch
Garlic clove - 2
Ginger pieces - 4-5
Turmeric - 1 Pinch
Coriander leaves
Salt
Oil

Procedure :

Wash and cut all the vegetables into medium size pieces.
Wash Rice and dal.
Heat oil in a pan or cooker.
Add mustard seeds to splutter.
Add cumin seeds, diced garlic cloves, green chili and ginger.
Add curry leaves, turmeric and asafoetida.
Add vegetables and fry well.
Add Tomato and fry well.
Add 2 cup water, rice and mung dal.
Close the lid and cook well.
Serve hot with ghee, curd and papad.

Poha Rotti

2008-07-03T14:39:00.000-05:00

Ingredients :

Thin pressed rice(Poha) - 1/2 Cup
Rice flour - 1/2 Cup
Onion - 1/4 cup
Coconut grated - 1 Tsp
Green chili - 1
Dill - 1/4 cup
Salt
Oil

Procedure :

Apply water to poha, keep aside for 5 min.
Add rice flour, grated coconut, salt, finely chopped onion, green chili and dill.
Prepare solid dough.
Prepare medium size ball.
Apply oil on the surface of a flat pan.
Dip palm in water and spread dough balls in thin round shape.
Cover the lid and roast both the sides.
Serve hot with chutney.

Note :

You can add cabbage, carrot or fenugreek leaves instead of dill.

Dalava Ladu

2008-07-01T14:24:00.000-05:00

Ingredients :

Roasted Split Chick Peas(dalava) - 1/2 Cup
Jaggery - 1/2 Cup
Ghee - 1 Tsp

Procedure :

Melt ghee in a pan.
Add jaggery and allow it to boil.
Add one drop of boiling syrup in a cup of water and check its density.
If its density is good, turn off the stove and add dalava.
Mix well.
Apply ghee to palm and prepare small balls immediately.

Note :

One ladu every morning helps in increasing Hemoglobin content in the blood.

Amba Dal

2008-06-29T14:41:00.000-05:00

Ingredients :

Raw Mango seeds - 2
Split red lentil (Tur dal) - 1/4 Cup
Curry leaves - 4-5
Rassam Powder - 1/2 Tsp
Red chili powder - 1/2 Tsp
Turmeric - 1 Pinch
Asafoetida - 1 Pinch
Mustard seeds - 1/4 Tsp
Cumin seeds - 1/4 Tsp
Fenugreek seeds - 6-7
Oil
Salt
Jaggey - 1 Pinch

Procedure :

After using raw mango for pickles, remaining seed we are using for dal.
Cook tur dal by adding turmeric.
Mash cooked tur dal.
Heat oil in a pan.
Add mustard seeds to splutter.
Add cumin seeds, fenugreek seeds, asafoetida and curry leaves.
Add mashed tur dal and water.
Add rassam powder, jaggery and salt.
Boil for 5 min.
Serve hot.

Mataki

2008-06-27T14:22:00.001-05:00

Ingredients :

Sprouted Mataki - 1 Cup

Tomato Diced - 1/2 Cup

Onion Diced - 1/2 Cup

Ginger - ginger paste - 1 Tsp

Green chili - 2

Coriander Powder - 1 Tsp

Peanuts - 1 Tsp

Asafoetida - 1 Pinch

Turmeric - 1 Pinch

Curry leaves - 3-4

Coriander leaves

Mustard seeds - 1/4 Tsp

Cumin seeds - 1/4 Tsp

Jaggery - 1 Pinch

Salt

Procedure :

Heat 1 Tsp Oil in a pan.

Add Mustard seeds to splutter.

Add cumin seeds and green chili.

Add onion and fry until it turns golden.

Add curry leaves, garlic-ginger paste, Peanuts, turmeric and asafoetida, fry well.

Add tomato and fry till oil shows on the surface.

Add Sprouted mataki and mix well.

Add 3/4 Cup water, salt, coriander powder and jaggery.

Cook well.

Garnish with chopped coriander leaves.

Serve hot.

Note :

You can eat this with chapati or pav.

You can mix this with Puffed rice and Lemon juice.

Karale Fry

2008-06-25T08:37:00.000-05:00

Ingredients :

Bitter guard - 1
Lemon juice - 1 Tsp
Turmeric - 1 Pinch
Roasted sesame seeds - 1 Tsp
Sugar - 1/2 Tsp
Salt
Oil

Procedure :

Wash and cut bitter guard.
Remove seeds, apply Lemon juice, salt and turmeric, keep aside for 15 min.
Heat oil in a pan for deep frying.
Deep fry bitter guard untill it turns golden in color.
Mix sugar and sesame seeds.

Amala Pickle

2008-06-23T15:08:00.001-05:00

Ingredients :

Amla - 2
Carom Seeds - 1/2 Tsp
Turmeric - 1 Pinch
Red chili powder - 1/4 Tsp
Mustard seeds - 1 Pinch
Cumin seeds - 1 Pinch
Ginger Grated - 1 Tsp
Asafoetida - 1 Pinch
Fenugreek seeds powder - 1/2 Tsp
Oil - 1 Tsp
Salt

Procedure :

Wash and cut amla into small pieces.
Add Turmeric, red chili powder, ginger, crushed carom seeds and salt .
Mix well and keep in microwave for 1 min.
Heat oil in a pan.
Add mustard seeds to splutter.
Add cumin seeds, fenugreek seeds powder and asafoetida.
Pour this on amla.
Mix well.

Capsicum Rice

2008-06-21T15:40:00.000-05:00

Ingredients :

Basmati or any long rice - 1 Cup
Capsicum - 1 Cup
Thick tamarind juice - 1 Tbsp
Rice Powder - 1 Tbsp
Turmeric - 1 Pinch
Asafoetida - 1 Pinch
Curry leaves - 5-6
Mustard seeds - 1/2 Tsp
Split black gram - 1/2 Tsp
Split bengal gram - 1/2 Tsp
Oil - 1 Tbsp
Salt

Procedure :

Wash rice and put them into boiling salted water for 8-10 minutes and drain. Keep aside.
Dice capsicum into medium size pieces.
Heat oil in a pan.
Add mustard seeds to splutter.
Add split black gram and split bengal gram
Add curry leaves, turmeric and asafoetida
Add capsicum and salt.
Cover the lid and cook capsicum till it tender.
Switch off stove.
Add tamarind juice and Rice powder.
Add Rice and mix well.
Serve hot.

Note :

You can prepare rice with Brinjal, Gherkins and Cauliflower instead of capsicum.

Rice Powder

2008-06-21T15:28:00.000-05:00

Ingredients :

Split bengal gram - 1/4 Cup
Split black gram - 1/4 Cup
Coriander seeds - 1/8 Cup
Cinamon - 1 Inch
Dry Red Chili - 4-5
Oil - 3 drops

Procedure :

Fry Split bengal gram and split black gram till it turns brown. Keep aside.
Fry coriander seeds. Keep aside
Put oil in the pan.
Fry cinamon and red chili.
After cooling grind all ingredients.

Broccoli Bhaje

2008-06-19T20:19:00.000-05:00

Ingredients:

Broccoli
Gram flour(Besan) - 1/2 Cup
Carom seeds - 1/2 Tsp
Turmeric - 1 Pinch
Red chili powder - 1 Pinch
Asafoetida - 1 Pinch
Baking soda - 1 pinch
Lemon juice
Garlic ginger paste
Salt
Oil

Procedure :

Cut broccoli into medium size pieces.
Apply lemon juice and salt, keep aside for 10 min.
Prepare batter of besan.
Add carom seeds, turmeric, red chili powder, asafoetida and baking soda.
Apply garlic ginger paste to broccoli and keep aside for 10 min.
Heat oil in a pan for frying.
Add 1 tsp hot oil in the batter, mix well.
Dip broccoli pieces into the batter and deep fry.
Serve hot with sauce or chutney.

Instant Lime pickle

2008-06-17T08:02:00.000-05:00

Ingredients :

Lemon - 3
Muster seeds - 1/4 Tsp
Muster seeds powder - 1/2 Tsp
Fenugreek seeds powder - 1 Pinch
Red chili powder - 1/2 Tsp
Turmeric - 1/4 Tsp
Asafoetida - 1 Pinch
Oil
Salt
Salt

Procedure :

Wash and wipe lemon well.
Cut 2 lemons into small pieces.
Add turmeric, red chili powder and salt, mix well.
Heat 2 Tsp oil.
Add mustard seeds to splutter.
Add asafoetida.
Turn off the heat and add mustard and fenugreek powder.
Add this to lemon.
Now add lemon juice of remaining lemon.
Mix well and keep in microwave for 1 min.
Serve after cooling.

Shingada Thalpith

2008-06-14T10:07:00.000-05:00

Ingredients :

Shingada flour
Potato
Red chili powder
Lemon juice(optional)
Ghee
Salt

Procedure :

Boil potato, remove skin and mash it well.
Add shingada flour slowly till it become a tough dough.
Add Red chili powder, salt and lemon juice.
Mix well.
Spread ghee on the surface of flat frying pan.
Make medium size rounds of dough.
Spread one round on the surface of greased pan with the help of palm.
Cover the lid and cook for 2 min.
Turn the side and roast other side.
Serve hot with curd.

Mattha

2008-06-12T08:10:00.000-05:00

Ingredients :

Curd - 1/2 Cup
Coriander Leaves
Sugar - 1/2 Tsp
Cumin seeds Powder - 1/4 Tsp
Water - 1 Cup
Salt

Procedure :

Take Curd in a bowl and beat nicely.
Add cold water, salt and cumin seeds powder.
Mix well using handy mixer.
Add very finely chopped coriander leaves.

Note :

Its good to take in lunch during summer.

Upama

2008-06-10T12:53:00.000-05:00

Ingredients :

Semolina - 1/2 Cup
Onion(Diced) - 1/4 Cup
Tomato (Diced) - 1/4 Cup
Potato (Diced) - 1/8 Cup
Carrot (Diced) - 1/8 Cup
Green Chili - 1
Split black gram - 1/4 Tsp
Ginger Pieces - 1/4 Tsp
Mustard seeds - 1/4 Tsp
Oil
Salt
Lemon juice - 1 Tsp
Coriander leaves

Procedure :

Fry semolina well and keep aside.
Heat oil in a pan.
Add mustard seeds to splutter.
Add split black gram, green chili and ginger
Add onion and fry till it changes golden brown.
Add potato and carrot.
Cover the lid for 1 min.
Add tomato and fry well.
Add 1 and 1/2 cup water.
When water starts boiling, slowly add semolina.
Add salt and lemon juice.
Cover the lid for 1 min.
Garnish with coriander leaves.

Karela Bhaji

2008-06-08T09:16:00.002-05:00

Ingredients :

Bitter guard - 1

Tamarind Juice - 1 Tbsp

Jaggery - 1 Tbsp

Asafoetida - 1 Pinch

Mustard seeds - 1/4 Tsp

Cumin seeds - 1/4 Tsp

Turmeric - 1 Pinch

Red Chili Powder - 1/2 Tsp

Salt

Procedure :

Slice Bitter guard and remove seeds.

Apply salt and keep aside for 15 min.

Wash with water.

Heat 1 Tbsp oil in a pan.

Add mustard seeds to splutter.

Add cumin seeds, asafoetida and Turmeric.

Add Bitter guard and salt.

Cover the lid and cook for 2 min.

Add tamarind juice, water, red chili powder and jaggery.

Cook well and serve with chapati.

Note :

You can add roasted peanut powder to make gravy thick.

Shabudana Usal

2008-06-06T08:33:00.001-05:00

Ingredients :

Sago pearls(shabudana) - 1 Cup
Roasted peanut powder - 1/2 Cup
Potato slices - 1/4 Cup
Green chili/ Red chili powder - 1 Tsp
Cumin seeds - 1/4 Tsp
Lemon juice(optional)
Sugar - 1/2 Tsp
Salt
Ghee - 1 Tbsp

Procedure :

Wash sago pearls.
Put very little water & soak overnight.
Mix peanut powder.
Heat Ghee in a pan.
Add cumin seeds to splutter.
Add green chili & fry well.
Add potato slices and fry well.
Add sago pearls, salt and sugar.
Mix well and cover the lid.
Cook till its colour changes from milky white to transparent white.
Add lemon juice and mix well
Serve with yogurt.

Broccoli

2008-06-04T07:52:00.000-05:00

Ingredients :

Broccoli - 1 cup
Lemon juice - 1 Tsp
Mustard seeds - 1/4 Tsp
Cumin seeds - 1/4 Tsp
Turmeric - 1 Pinch
Red Chili Powder - 1/4 Tsp (optional)
Oil
Salt

Procedure :

Cut broccoli into small pieces.
Boil 1 Cup water and Lemon juice.
Cook broccoli in the lemon water.
Drain all water and keep it aside.
Heat oil in a pan.
Add mustard seeds to splutter.
Add cumin seeds and turmeric
Add broccoli and salt.
Add Red Chili powder.
Fry well.

Mirchi

2008-06-02T09:36:00.001-05:00

Ingredients :

Big green chili – 1
Lemon juice – ½ Tsp
Oil - ½ Tsp
Salt

Procedure :

Cut green chili, remove the seeds.
Put oil in a pan.
Add green chili.
Sprinkle salt and lemon juice.
Cover the lid and cook on low heat.