Tuesday, December 18, 2007

Beetroot Parathas

2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.
For the stuffing:
2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee
Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low
flame. Cook covered, till the mixture is almost dry. Remove from heat.
Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and
seal the edges. Roll out into parathas. Heat tawa, add some ghee and fry the parathas till light brown.

Kofta Lajawab

125 gm Amul Cheese - mashed
50 gm cornflour
1/2 tsp pepper powder
Oil for frying
250 gm onion - grated
200 gm tomatoes - pured
3 cm piece ginger - ground
1/2 tsp chilli powder
1/2 tsp garam masala
200 gm oil
3/4 tsp salt
Mix mashed cheese with cornflour and pepper.
Knead well.
Form into walnut sized koftas and deep fry till light brown.
Drain and keep aside.
To make gravy, heat oil in a pan and brown onions.
Add ginger and fry well.
Add tomatoes turmeric, red chili and garam masala and fry on low fire till oil separates.
Add water according to consistency of gravy required.
Correct seasoning. Boil for 5 minutes.
Add koftas and boil for a further two minutes.
Serve hot with parathas or tandoori rotis.
Makes about 8

Cheesy Sweet Jamuns

Makes about 24
150 gm puffed rice (murmura) - washed and soaked in water for 2 hours.
60 gm mawa
1/4 tsp baking powder
Oil for frying
90 gm Amul Cheese-grated
90 gm mawa
100 gm sugar
1 tbsp cashew nuts-chopped
2 tsp grated coconut
1 tbp raisins-chopped
1tsp chironji-chopped
200 gm sugar
3 cups water
1 tbsp milk
1/2 tsp cardamom powder
2 tsp rose essence
Silver foil for decoration
Prepare syrup by boiling together the sugar and water. And milk and remove the scum as it surfaces. Boil till 3 cups of clear
syrup are obtained. Remove from fire and flavour with essence and caedamom powder. Keep aside.
Cook the mawa for stuffing in frying pan till it is golden brown. Add the rest of the ingredents and mix well. form into small
balls and keep separately.
Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Knead well and
from into as many balls as the number of stuffing balls you have. Flatten out the puffed rice balls on the plam of your hand
and place a mawa ball on it. Fold over adn close sides to make an oval Jamun. deep fry on low fire till dark brown. Drain
well and immerse in warm syrup for an hour. Serve warm decorated with silver foil.


A tasty kofta curry.
Preparation time : 30 minutes Cooking time : 40 minutes. Serves :6. For the koftas.
100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying
To be ground into a paste.(for the koftas)
9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy.
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste
To be ground into a paste.
15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking
1 tablespoon fresh cream
1/2 tablespoon grated cheese
For the koftas.
1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, le mon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.
For the gravy.
1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.
How to proceed.
1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F)
until the cheese melts.


A favourable from the Punjab.
Preparation time : 20 minutes Cooking time : 20 minutes. Serves : 6. Ingredients.
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chili powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
Salt to taste
To be ground into a paste.
7 cloves garlic
7 green chillies
25mm. piece ginger
How to proc eed.
1. Soak the red kidney beans over night.
2. Next day, cook in a pressure cooker. Drain.
3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry
again for 1 minute.
4. Add the cooked red kidney beans.
5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a
thick soup through a sieve.
6. Add the tomato soup to the rajma mixture.Add the sugar and salt.
7. Cook for a few minutes.
Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.
Preparation time : 40 minutes Cooking time : 60 minutes. Serves : 6 to 8.
750 grams (1 5/8 lb.) papadi
500 grams (1 1/8 lb.) kand (rataloo)
250 grams (9 oz.) potatoes
2 to 3 brinjals
1 teaspoon ajwain
1 teaspoon chilli-ginger paste
1/4 teaspoon soda bi-carb
1 to 2 tablespoons oil
A few lettuce leaves
Salt to taste
Green chutney, garlic chutney, sweet and sour sauce, sev and oil (optional) to serve
For the green chutney.
1 teacup chopped coriandder
4 green chillies
1 teaspoon lemon juice
1/2 teacup water
1/2 teaspoon salt
For the garlic chutney.
10 cloves garlic
2 teaspoons chilli powder
1/2 teacup water
1/2 teaspoon salt.
For the sweet and sour sauce.
1 teacup jaggery (gur)
1/2 teacup tamarind
1/2 teaspoon chilli powder
1/2 teacup water
Salt to taste
Chopped coriander for garnish
How to proceed.
1. String the papadi. Do not separate into two.
2. Peel the kand and cut into big pieces.
3. Cut the potatoes and sweet potatoes without peeling.
4. Make slits on the brinjals.
5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly
and apply the oil all over.
6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves.
7. Cover the matka, with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour.
8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves)
in aluminum foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.
9. Serve with green and garlic chutneys and sweet and sour sauce, oil and seve.
For the green chutney.
Blend all the ingredients in a liquidiser.
For the garlic chutney.
Blend all the ingredients in a liquidiser.
For the sweet and sour sauce.
Blend all the ingredients except coriander except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Garnish with coriander.

Sweet Corn Soup

Preparation time: 10 minutes.Cooking time: 30 minutes.Serves 6.
1 can (450 grams) cream style corn
½ teaspoon Ajinomoto powder
½ teaspoon soya sauce
2 tablespoons cornflour
salt to taste
To serve
green chillies in vinegar
chilli sause
1. Mix all the ingredients with 4 to 5 teacups of water.
2. Cook for 25 minutes.
Serve hot with chillies in vinegar and chilli sauce.

Tum Yum Soup

The Thai soup with the intriguing flavour of lemon grass.
Preparation time: 15 minutes.Cooking time: 10 minutes.Serves 6.
6 teacups clear vegetable stock
1 green chilli, cut lengthwise
10 to 15 canned mushrooms, sliced
10 to 12 cauliflour florets (parboiled)
1 tablespoon roughly chopped lemon grass
2 pinches Ajinomoto powder (optional)
1 teaspoon lemon juice
2 to 3 drops oil
salt to taste
1. put the stock to boil.
2. Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
3. Add the lemon juice and top with oil.
Serve hot with chillies in vinegar, soya sause and chilli sause.

Letil Soup

Preparation time: 10 minutes . Cooking time: 15 minutes . Serves 6.
¾ teacup masoor dal (washed)
3 sliced onions
4 cloves crushed garlic
½ teaspoon chilli powder
3 tomatoes
2 teaspoons oil
salt to taste
For serving
lemon juice
For garnish
1 tablespoon boiled rice
1. Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry again for ½ minute.
2. Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a mixer.
4. Boil for 5 minutes.
Serve hot with lemon juice and garnished with boiled rice.
Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of
cereals. The combination of cereals and pulses provides protein of high biological value.

Lentil and Vegetable Broth

Preparation time: 20 minutes. Cooking time: 20 minutes. Serves 6to 8.
For the stock
2 tablespoones moong dal
2 onions
2 large tomatoes
For the topping
1 chopped onion
½ teacup shredded cabbage
½ teacup chopped spinach
2 tablespoons baked beans or tomato ketchup
1 chopped tomato
1 tablespoon oil salt and pepper to taste grated cheese to serve
For the stock
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker.
3. When cooked, blend in a liquidiser and strain.
How to proceed
1. Heat the oil and fry the onion for 1 minute.
2. Add the vegetables and fry again for 1 minute.
3. Add the stock and boil for 10 minutes.
4. Add the beans, tomato, salt and pepper and give one boil.

Hara Nariel Ka Shorba

Coriander and coconut make a tasty combination.
Preparation time : 20 minutes. Cooking time : 10 minutes. Serves 6.
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice
1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.

Green Peas Skin Soup

Preparation time: 10 minutes . Cooking time: 10 minutes . Serves 6.
6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
salt and pepper to taste
1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
Serve hot.
Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and
Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the
body and eliminates them.

Corn Soup with Vegetables

A soup with a Chinese touch.
Preparation time: 15 minutes . Cooking time: 30 minutes . Serves 6.
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies
For serving
chillies in vinegar and chilli sauce grated cheese
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and
cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Healthy Tomato soup

The ever popular tomato soup made in a healthier way.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ teacup warm milk salt and prepper to taste
For serving
fresh cream
bread croutons
How to proceed
1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
2. Blend in a blender and strain.
3. Melt the butter, add the onion and fry for 3 to 4 minutes.
4. Add the strained mixture.
5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly.
6. Add the sugar, milk, salt and pepper.
Serve hot with cream and bread croutons.

Moong Soup With Paneer

Light and nutritious.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.
5. Add the paneer and cook for 2 minutes


3 cup rice flour
1 cup basan
1 stick butter (half cup)liquify
5,6 green chillies finely chopped
2 tsp coriander &cumin seed powder
1/2 tsp turmeric
2 tsp curd
1 tsp suger
salt to taste
Chakali utensil which is common for shev-papdi
Mix rice flour & basan with all above ingredients.add a
little bit warm water and make a soft dough. (dough should be softer than the chapati dough.)
Grease the chakali utensil make chakali.
Deep fry in oil on minimum flame till golden brown in colour.
Let it soak on paper.
serve with curd or butter.

White Gravy

1 cup fresh curds
1/2 cup fresh cream
1 tsp. grated cheese or paneer
3/4 cup milk
1 tbsp. cashewnuts broken
1 tbsp. peanuts husked & lightly roasted
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour
3 green chillies
1 piece ginger
1 tsp. coriander finely chopped
1 slice dayold bread white
1 tsp. sugar
3-4 glazed or canned cherries (optional)
salt to taste
1/5 tsp. cinnamon-clove powder
3 tbsp. ghee or oil
Grind together in a dry mixie, cashew, peanuts and bread.
Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
Add curds and cook, stirring continuously till whiteness of curds disappears.
Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage.
Cook covered for few minutes till thickened.
Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.

Green Gravy

4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. cheese grated (optional)
salt to taste
1 tsp. lemon juice
1 pinch soda bicarb
1/2 tsp. cinnamon-clove powder
3 tbsp. oil
Take spinach in a large vessel, add gourd and soda.
Toss to mix. Sprinkle 2 tbsp. water all over it.
Cover and put to boil on high, for 3 minutes.
Cool in a plate or run under tap water to cool.
Put in a mixie, add chillies, flour and a few pinches salt.
Run till semi-smooth.
Heat oil in a pan, add ginger, stir.
Add cinnamon clove powder, and stir.
Add onions, stir fry till light pink.
Add blended spinach mixture, all other ingredients except cheese
Stir and allow to cook till thick or 3-4 minutes.
Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
Garnish with grated cheese before serving.
Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.
Makes: 2 cups gravy (approx.)

Red Tomato Gravy

2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee
Dry roast peanuts or cashews lightly. Dry grind coarsely.
Semi puree tomatoes and capsicum together.
This should be done in a food chopper or grated.
Chop onions very fine or run in a chopper.
Heat oil or ghee in a heavy pan.
Add ginger garlic and stir for a moment.
Add onions and stir fry till light pink.
Add tomato capsicum puree, stir bring to boil.
Add all other masalas, salt, sugar and crushed nuts. Stir.
Add veggies at this stage. Mix.
Cover and simmer till gravy is thick and fat starts separating.
Garnish with coriander before serving.
Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups

Brown Gravy

1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil
Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry
Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this,
fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)

Mangalore Rasam

(serves 6).
Tuvar dhal (thuvaram paruppu) - 1/2 cup.
Tamarind - lime size.
Tomatoes - 2
Green chillies - 1
Rasam Powder - 3 teaspoons p73
Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
Salt - 1-3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Ghee - 1 teaspoon
Red Chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon
Pressure cook tuvar dhal with one cup of water and a
pinch of turmeric powder for ten minutes - when cold, mash well.
Soak tamarind in two cups of water for ten minutes, squeeze and
strain out the liquid. Boil tamarind water with turmeric powder,
slit green chilli, tomatoes (chopped) salt and sugar till
the raw smell of tamarind disappears and the tomatoes are cooked.
Add the mashed dhal, two and a half cups of water, and the rasam
powder and boil for five minutes till slightly thick. Add curry
leaves and coriander leaves. Remove from fire.
Heat ghee in a pan, add the mustard seeds, red chilli and
black gram dhal. When mustard seeds splutter add hing powder-
pour the seasoning over the rasam. Serve rasam hot with steaming
rice and papads.

Mangalore Rasam Powder

Red chillies -1 cup (broken into small pieces and
Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.
Break up the chillies along with the stalks into smaller
pieces (to enable easier powdering). Heat oil in a kadai and fry
on a slow fire, the hing and the fenugreek seeds till light
brown in colour. Add coriander seeds, red chillies, cumin seeds,
gram dhal and curry leave and fry for about five minutes on a slow
flame till it is well roasted and you get a lovely aroma. Remove
from flame and allow to cool. Powder fine and bottle it. This
powder can be used for 2-3 months.
Use the chillies along with the stalks - as the stalks also
have the potency of the chillies, and also provide fibre
for the body).

Rasam Masala

Masala Ingredients
Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Coconut (grated) 3 tbsp.
Ghee 2 tbsp.
Masala Preparation
Roast black pepper, chana daal, coriander, and asafoetida.
Add chillies when daal starts getting red.
If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Keep aside.

Vegetable Jalfrasie

Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
White vinegar 2 tbsp.
Tomato puree 2 tbsp.
Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.
Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper.
Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps.
sambhar powder 1 tsp. jaggery 2 tbsps. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts
2 tbsps. oil Salt to taste. MethodScrape and cut radish into round pieces. Heat oil in a kadai. Put in the mustard. When it splutters add chopped onion. Fry till golden brown. Mix chopped tomato, curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes. Add drained toovar dal and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked. Serve hot with rice.

Dal payasam

Moong dal - 1
Powdered jaggery - 1
Gran dal - little(1 spoon)
Steam moong dal and gram dal in a pressure cooker.Mix jaggery in a little water(so
that it just dissolves) and bring it to boil. Add the cooked dal mixture and heat for a
little while. Add cardomom powder.Roast some cashews in ghee and add it to the

Sweet pongal(Sakkarai Pongal)

Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure
cooker.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little
water so that it just completely dissolves and heat it separately. Add the liquid part
of this juice (which will be at the top) to cooked mixture. Roast cashewnuts, raisins, grated coconut in ghee and add this to the mixture and stir well.Add some extra
ghee while serving.


Milk 2 ltrs.
Sugar 200 gms.
Charoli seeds 25 gms.
Green cardamom powder ½ tsp.
1. Heat milk in a thick bottomed pan. Bring it to a boil. Simmer and reduce
it to get a thick consistency. Stir continuously to avoid milk sticking to the
bottom of the pan.
2. Add charoli seeds and sugar.
3. Cook on a slow fire for 10 minutes.
4. Add green cardamom powder .
5. Pour into a serving dish and serve cold


Refined flour 300 gms
Green cardamom powder ½ tsp
Curd (yogurt) optional
Sugar 500 gms
Color (optional)
Soda bi-carb a few drops1 tsp
Ghee for deep frying
1. Mix flour, soda and Yogurt. Add some water and make a batter.
2. Leave it overnight to ferment.
3. Mix it, add a little water if required and make it into a pouring
4. Prepare sugar syrup with equal quantity of sugar and water. Add green
cardamom powder and cook it for 20-25 minutes.
5. Heat Ghee in a Kadhai. Pour batter into a jalebi cloth and then pour it
into medium hot Ghee giving jalebi shapes.
6. Cook it from both sides. Remove and keep it in sugar syrup for at least 5
minutes before serving.
Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the

Mango pickle

Raw mangoes 500 gms
Fenugreek seeds 3 tbsp
Fennel seeds 4 tbsp
Red chili powder 2 tbsp
Turmeric powder 2 tsp
Mustard seeds 3 tbsp
Mustard oil 350 mls
Salt As per taste
1. Cut raw mangoes into half, remove seed and then cut ¾th inch sized
2. Apply turmeric powder and salt, rub nicely and then keep it for half an
hour. Drain out excess moisture.
3. Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse
4. Heat mustard oil until smoking point, remove and let it cool.
5. Mix fenugreek seeds, fennel and mustard powder with red chili powder.
Add half of the mustard oil to this mixture and rub this spice and oil mixture
to the mango pieces. Mix thoroughly.
6. Put this into an earthenware jar and pour the remaining mustard oil.
Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.
7. Make sure you stir the contents o f the jar for the first two weeks at least
once a day. This is to ensure that the mango pieces are always in contact
with the oil.
Note: In most of the Indian pickles, salt and oil are used as preservatives.

Lemon and Chilli pickle

Green chili 400 gms
Mustard seeds 4 tbsp
Turmeric powder 2 tsp
Lime 12 no
Oil 400 mls
Salt As per taste
1. Grind mustard seeds to a coarse powder.
2. Cut limes into eight pieces.
3. Slit green chilies and cut them into half inch long pieces.
4. Mix powdered mustard seeds, turmeric powder and salt with green chili
and lime pieces.
5. Transfer this to a sterilized glass bottle or an earthenware jar. Pour oil on
top and shake the bottle well.
Note: This pickle can be enjoyed within 5-6 days of preparation also.

Pudina Paratha

Whole meal flour 250 gms
Mint leaves 1 cup
Oil 3 tbsp
Salt As per taste
1. Sieve flour.
2. Dry mint leaves on a hot griddle and then powder.
3. Mix flour, salt and mint powder, add water to make a semi hard dough.
4. Knead well, cover and keep aside for 10 minutes.
5. Divide into 8 equal portions,
6. Roll out each portion with a rolling pin to approximately six inch diameter.
7. Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat
for 3 minutes. Turn it and smear half a table
spoon of oil on paratha. Repeat the same on the other side.
8. Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry
of your choice.

Monday, December 17, 2007

Tomato Soup

Tomatoes 600 gms.
Chopped ginger 1 tbsp.
Chopped garlic 1 tbsp.
Whole garam masala 1 tbsp.
Bay leaf 2 no.
Chopped green coriander 1 tbsp.
Cumin seeds 1 tsp.
Sugar (optional) 1 tbsp.
Oil 1 tbsp.
Green chili 2 no.
Salt As per taste
1. Wash and cut tomatoes into quarters
2. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam masala. Add 5 cups of water
and bayleaf. Bring to a boil.
3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
4. Strain the mixture with a soup strainer.
5. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
6. Bring it to a boil, add sugar if it is very sour.
7. Serve hot, garnished with chopped green coriander leaves.

Medu Vada

White urad dal
Crushed black peppercorn
Cumin seeds
Curry leaves
Oil for deep frying
1 Cup1 tsp.
¼ cup1 tsp.
8-10 nos.
1. Wash and soak urad dal for 6 hours.
2. Grind into a fine paste.
3. Add salt, asafetida, curry leaves, cumin seeds and crushed peppercorns
to the batter and mix well.
4. Heat oil in a Kadhai.
5. Wet your palms and take batter into the palms. Shape into a ball and
make a hole with the thumb in the center like a doughnut. This is now
called a vada.
6. Deep fry the vadas in medium hot oil until golden brown and crisp.
7. Serve hot with Sambhar and Coconut chutney.


Gram flour 200gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Soda bi-carb 1 tsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon 1 no.
Oil 2 tbsp.
Salt As per taste
1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk
well to remove all lumps. The mixture should have a thick consistency. Add
salt and cover it and leave it to ferment for 3-4 hours.
2. Make a paste of ginger and green chilies.
3. Add this paste to the fermented mixture. Add turmeric powder and
correct seasoning.
4. Keep the steamer ready on the flame.
5. Grease a dhokla mold or a shallow cake tin with a little oil. In a small
bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1
lemon. Mix well and add this to the Gram flour mixture.
6. Pour the batter into the greased mold and steam for 10-12 minutes.
7. Cool for sometime. Cut into squares and arrange in a serving
8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to
crackle, remove and pour over the dhoklas.
9. Serve garnished with chopped green coriander leaves and grated

Dhal Makhani

1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped
For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste
Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

Majjige Huli

5 cups buttermilk
1/2 lb. green beans
7-8 green chillies
1 cup fresh coconut, shredded
1 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
2 tsp oil for seasoning
Cut the beans into longish pieces.
Boil in a little water till done.
Drain and set aside.
Blend together the coconut and green chillies.
Add this paste to the buttermilk and mix well.
Add the beans and salt to taste.
Dilute with some water if needed.
Bring to a boil on a low flame.
Season with mustard, cumin and curry leaves.
Other vegetables like eggplant,cucumber,cayote, etc
can also be used for this preparation.


3 tablespoons besan (bengal gram flour)
1/2 tsp hing(asoefetida)
1 medium tomato chopped finely
1 tablespoon chopped coriander leaves
1 sprig curry leaves
1/2 tsp mustard seeds
1 small onion, chopped finely
1 tsp roasted cumin-coriander powder
1 tablespoon lemon juice/tamarind juice
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Fry the besan in a little oil till it turns light brown.
Set aside.
Heat some oil and add the mustard and curry leaves.
When they crackle, add the onions and fry till they turn brown.
Add the cumin-dhania, red chili and turmeric and fry for a minute.
Now add the besan and keep frying for 2 minutes.
Add the tomatoes and the coriander and some water to get
a liquid consistency.
Add salt to taste.
Now add the lime/tamarind juice and heat through
till it boils.
Add hing and serve hot with chappatis or white rice.


5 cups of buttermilk
4-5 green chillies, slit
1 1/2 tsp cumin seeds
2 tsp coriander seeds
1 tsp turmeric powder
2-3 tablespoons coconut, shredded
Salt to taste
1 tsp mustard seeds
1 sprig of curry leaves
Oil for seasoning
Water for diluting the buttermilk if needed
Add 1/2 tsp of turmeric to the buttermilk and mix well.
Add water if the buttermilk is too thick.
Add salt and heat on a low flame till the buttermilk
reaches room temperature.
Take it from the fire and set aside.
Roast in a little oil, one by one, the coconut,
the remaining turmeric,jeera, coriander and green chillies.
Blend to a smooth paste.
Add this coconut paste to the warm buttermilk,
put it back on the stove and heat for approximately
4-5 minutes.
Season it with mustard seeds and curry leaves.
Delicious when eaten with hot plain rice.
Cannot be re-heated on direct fire.

Pepper Rasam

1 small tomato, chopped into small cubes
1 1/2 tsp peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing(asoefetida)
Salt to taste
2 tsp ghee(clarified butter)
6 cups of water
Powder the peppercorns in a peppermill or coffee
grinder to get a very coarse powder.
Mix together the water, tomato, pepper,salt
sugar(jaggery) and tamarind juice.
Bring it to a boil on a low flame.
Season with mustard, hing, curry leaves and cumin
in ghee.
Garnish with chopped coriander.
Eat when hot with plain rice.

Tandoori Masala Powder

4 tsp ground coriander
3 tsp ground cummin
4 tsp garlic powder
4 tsp paprika
3 tsp ground ginger
2 tsp mango powder
1 tsp dried mint
3 tsp deep red coloring
1 tsp chili powder
1 tsp yellow (coloring)
Mix all together and store.
The coriander and cumin powders must be freshly ground.
Use as required.
This will keep for months if stored in an airtight

Garam Masala Powder

4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
You can make a larger quantity of this by
using the above ingredients in the same ratio.

Rasam Powder

1 tbsp toor dal
5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee(clarified butter) for roasting
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
You can make a larger quantity of this by
using the above ingredients in the same ratio.

Hot and Sour Tomato Pickle

1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste
Slice the tomaotes, smear turmeric and salt on them
and soak them in 1 cup vinegar.Leave for about 2 hours.
Blend together the garlic, ginger, red chillies and
3/4 of the mustard, with a little vinegar.
Heat the oil and add the remaining mustard.
When the mustard crackles, add the fenugreek.
Fry for 2 minutes and then add the blended mixture
and fry well for over 20 minutes.
Add the tomatoes and the remaining vinegar.
Stir continuously as the mixture comes to a boil.
When the pickle is almost done, the oil begins to float
at the top.
Take it off the heat and let it cool.
Store in a clean bottle.
Will keep for a year.

Mango Shrikand

1 16 oz container plain unflavoured yoghurt (or home -made curds)
1/2 cup sugar
8 oz mango pulp
1/2 tsp cardammom powder
1 tsp sliced pistachios
1/2 tbsp mixed dry fruits
Whip together the sugar and yoghurt till smooth and
Strain the mixture through a muslin cloth to remove all liquid.
Strain the mango pulp in a similar way to remove most of the liquid.
Mix in the strained mango pulp and the cardamom powder.
Pour into a large container and chill in the
refrigerator for about 3-4 hrs.
Serve in individual dessert bowls topped with pistachios
and dry fruits.
This will serve 2 people.


10 oz powdered milk
10 oz confectioners white sugar
16 oz ricotta cheese(a small container of the
cheese will do)
2 tsp sliced almonds and chopped cashewnuts
Mix the three together to get a creamy paste.
Put the mixture in a microwaveable dish and
cook on low heat in the microwave for about an hour.
Transfer to a open flat dish and top with sliced
almonds and cashewnuts.
Eat when cooled down to room temperature.
If you use low-fat cheese and milk and cut down on
the sugar, you have a very low-calorie delicious
and nutritious dessert.

Rava Laddoo

1 1/2 cups rava(semolina)
1 1/2 cups sugar
1/2 cup ghee(clarified butter)
4-5 cardamoms , powdered
2 tbsp cashewnuts cut into very small pieces
2 tbsp raisins.
Roast the rava in the 2 tbsp ghee till light golden
in colour.
Mix the sugar,roasted rava and cardamom and powder
fine in a dry grinder.
Heat the remaining ghee,fry the cashewnuts and
Add to the rava-sugar mixture.
Shape into tight laddoos(small round balls).
The laddus can be stored in an airtight container for a few days.

Sweet Pongal

1 cup raw rice
1/2 cup green gram dhal
1 cup milk
2 1/2 cups water
3 cups jaggery powdered
4 tbsp ghee
2 tbsp cashewnuts
2 tbsp raisins
5 cardamoms powdered
2 cloves powdered
1 small piece nutmeg grated or powdered
A pinch of saffron
Roast dry the green gram dhal for a couple of minutes.
Cook the rice and green gram dhal with 2 1/2 cups of
water and 1 cup milk in the microwave and set aside.
Dissolve the jaggery in 3/4 cup water and cook on a low
heat till the jaggery melts.
Strain the jaggery to remove the dirt.
Put the syrup once more on the heat and stir till it
becomes slightly sticky.
Add the cooked rice and dhal.
Heat the 4 tbsp ghee.
Fry the cashew nuts and raisins and add t o the pongal.
Add the powdered cardamoms,cloves nutmeg and saffron.
Mix well.
Serve hot.

Kaju Bharfi

2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.

Coconut Laddoo

1 can condensed milk
2 cups of dessicated coconut
1 tablespoon sugar
Mix the condensed milk and the coconut in a bowl.
Add the sugar and stir on a low flame for about 4 minutes.
Set aside till the mixture has slightly cooled down.
Shape into laddoos(small round balls).
Roll each laddoo in a little dessicated coconut.
Store in airtight jars.


32 oz ricotta cheese(or an equivalent amt of
freshly made Paneer)
10 oz powdered Confectioner's sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar
If you are using the Ricotta cheese,
mix together the confectioner's sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and
shape it into flat balls.
Bring the water and sugar to a boil to
yield sugar syrup.The syrup should not be too
Insert the balls one by one in the syrup and
warm them up. They should become spongy.
In the meantime, boil the half and half with
the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room

Home-made Paneer

5 cups of whole milk
2 tsps vinegar
Boil the milk in a open pan.
When it's boiling, add the vinegar and wait
for the milk to curdle completely.
Take it off the fire and let it sit for 10 minutes.
Pour it onto a cotton/muslin cloth and tie it with
a tight knot.
When all the water is drained from the paneer,shape it into
a large rectangular block,transfer it into another piece
of paper/cloth, wrap it properly and refrigerate it overnight.
Cut into cubes and deep fry in hot oil.
Drain and store in the freezer.

Malai Kofta

For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the
kofta into a paste.
Make rounds of the potato dough and place
a little of the prepared mixture in the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to separate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve.
The koftas should be put in just before eating
the dish or else they will turn soggy.

Bhaingan Bhartha

1 large eggplant
1 medium o nion, finely chopped
1/2 cup chopped coriander leaves
2 tomatoes, chopped finely
4 green chillies, chopped finely
1 cup cooked green peas
1 1/2 tsp dhania-jeera ( cumin -corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor(mango powder)
Salt to taste
1 tsp sugar
3 tbsp cooking oil
Rub 1/2 tsp oil on the eggplant and bake in an oven till
the skin shrinks and liquid starts oozing out of the
This will take around 30-45 minutes at 400 deg F.
Take it out of the oven and peel it.
Mash the baigan and add the salt to it.
Heat the remaining oil and add the chopped onion.
Fry till the onions turns translucent.
Add the green chillies and the tomatoes and fry till the
mixture becomes homogeneous.
Now add all the spices and the sugar and fry for a minute.
Add the baigan and mix well.
Now add the peas and fry for a couple of minutes.
Add the chopped coriander leaves and some water to get
a thick consistency.Mix well.
Heat through.
Serve when hot with plain rice/paratha.