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DOSA VARIETIES

VARITIES OF DOSAS

DOSAS

a food plaza in Hyderabad has recently introduced 104


different varieties of Dosa. They have already patented 27 of
them.

A brilliant blend of flavours, colours, seasoning,


nutritional balance, fragrance, taste, and visual appeal,
these special Dosas boast of an innovative variety of
fillings.

CONTENTS

1)Masala dosa
Plain dosa
PEAS masala dosa
2)Greengram dosa(pesarattu)
Pesarattu with Upma
Onion pesarattu (special)
Pesarattu masala dosa
B)Mungdal&uraddal dosa
3)Rawa dosa
Rawa masala dosa
Mysore dosa
4)Mysoremasala dosa
5)Onion dosa
Onion masala dosa
6)Instant dosa
7)Vegetable dosa
8)Poha dosa
9)Maize dosa
10)Utappam
11)Paper dosa
Paper masala dosa
12)Dibbarotte(thick dosa)
13)Besan dosa
b)ALLPURPOSE DOSA
14)Adai(mixed lentils)
15)Corn dosa
16)atta dosa(whole wheat flour)
17)Spinach dosa
18)Coconut dosa
19)Blackgram&semolina dosa
Paper dosa_2
20)Tomato dosa
21)Soya dosa
22)Mixed lentils dosa
• fresh chillies 5 chopped
crushed 
garlicfresh
• lemon juice

Method

• Blend everything(except lemon) to a thick paste,add


lemon juice finally..

MOONGDAL&URADDAL DOSA(GREENGRAM&BLACKGRAM)

Blackgram(Urad Dhal) 1 Cup


Moong dhal (greengram) 1 ¼ Cup
Salt
Oil

Soak both lentils separately.


Grind them together to a smooth batter.
Add about 2tsp salt. No need of fermentation.
These can be made with fresh batter.
Make thick dosas and pour oil around(1tsp),flip it and roast it to
golden.
Serve with coconut chutney!
Suggestion:-Chop greenchillies,onion(red will be fine),fresh
coriander,ginger into tiny bits.
Saute in 1tsp oil for 1 minute.
Sprinkle & press lightly over dosa when you spread the batter.

3.SEMOLINA(Rawa) dosa:-
It is a combination of 1cup-semolina ,
2 cups rice flour,
1cup-Plain flour,
salt.
Cuminseeds
Chop green chillies, ginger, 1-onion, 6cashewnuts & coconut bits,
coriander leaves, cumminseeds. ! cup-sour curd (yoghurt) , 2cups-water
(can be added little more if needed).
Mix all of them to a fine batter & whip briskly.
Allow to stay for atleast 1 hour.
Heat pan & just sweep with little oil using with a piece of cloth or
kitchen paper.
Now spread dosa very very thin, pour oil around it. sprinkle with onion
if you need more.
Roast till it gets crispy brown on ONLY one side & serve hot.
If you need with more quantity with rawa do like this..

Semolina 2 cups
Rice flour 1½cups
salt to taste
Plain flour 1cup
Besan(gram flour) 2tsp
Cumin seeds
ginger crush
Fresh coriander
Chutneys for Dosas, Idlis and vadas etc..
GINGER CHUTNEY-1

Ginger bits 1½tsp

Reddry chillies 2-3

Greenchillies 2-3

salt

Tamarindpulp(squeezed) 2tsp

Jaggery/sugar ½tsp

poppedchenna dal(putana) 2tsp

Fortempering:

Oil 1tsp

Blackgram

Bengal gram ½tsp

Mustards 1/4tsp

Asafoetida optional,pinch

Corianderleaves tsp

Method:-Grind everything coarsely.

Heat oil andmake tempering and pour over chutney,do notmix it,cover with lid.

Serve with tempering,it is tasty with crunchy

bengal&blackgrams while eating.

CHILLIE CHUTNEy
Chopped Red Chillies 5

Chopped Green Chillies 5

White Vinegar 1tbs


Lime juice 1tbsp

Sugar 1/2tsp

Lime sliced 1

Finely chopped shallots 2

Oil 1tbs

Salt

Method:

Mix lime and salt,keep,let it stay for 30 minutes.

Mix the chopped chillies with vinegar, stir it for 1/2second and drain.

Mix the chillies, lemon juice, sugar, chopped shallots and oil.

Add the salted lime slices to the mixture and mix it .

Oninon chutney:-2

POPPED BENGAL GRAM /PUTANA CHUTNEY-4

Called as Chickpeas,putana/ poped bengalgram.

Popped bengal gram 1cups

Freshgrated coconut 1cup

Greenchillies 6-8

Dry redchilli 1-2

tamarind 1tsp

salt totaste
Fortempering:-

Mustards,bit redchilli,blackgram &bengal gram(each ½tsp),curryleaves(tbsp)

Method:-Blend all ingredients for chutney along with 1cup water to a smooth paste.

Heat oil and make tempering,after done add directly into the chutney,do not mix it.

Fresh coconut chutney -5

Freshcoconut 2cups(grated)

salt

Greenchillies 7-8

Corianderleaves tsp

Milk 1½cup

Tempering:-

Oil 1½tsp

Bengalgram ½tsp

Blackgram ½tsp

Onebitred chilli

Curryleaves(fresh twig

Method:-

Remove the black skin of the coconut,grate it well.

Blend that,salt,milk,greenchillies to a fine smooth paste(like bajji batter).

Heat oil and make tempering add into chutney,do not mix.

TOMATO CHUTNEY-6

Tomato 2small

Onionbits 1tsp

Greenchillies 2-3

Tamarind little
Oil

Tempering:-

Mustards,cumin,blackgram.

Heat oil and fry the onion to pinkish brown.,

add tomatoes and chilli fry until done,

Remove ,cool.

Grind roughly,and put the tempering.

ONION CHUTNEY-7

Onions
Big 1 no
Green chillies
2
Red
Chillies(dry) 2
mustard seeds
1 tsp
Blackgram              
                               2 tsp
tamarind dry             1 small piece
salt
to taste
Jaggery                     1 tsp
oil
1 tbsp

Method :

Chop the Onions corasely.

Heat oil & add 1 tsp of urad


dal,&chilliies fry for a minute.

Add the Onions & salt.

Fry till all the ingredients gets mixed & raw smell is disappeared.

cool it.

Add the tamarind, jaggery& grind it to a fine paste .

Make the seasoning with the


other tsp of urad dal , mustard seeds in a tsp of oil.
Pour over chutney,do not mix it. COCONUT & PUTANA CHUTNEY -8

Freshcoconut 1cup

Putana/Roasted bengalgram 1cup

water 2cups

Greenchillies 7-8

Salt

Tamarind 1tsp

Corianderleaves ½tsp

Oilfortempering

Mustards ½tsp

Blackgram

Bengalgram each½ tsp

red drychilli broken2bits

Curryleaves

Turmeric pinch

Method:-

Mix all ingredients for chutney and blend them in a blender to a smooth batter.

Remove into a bowl.

Heatoil and make seasoning with given ingredients and pour direct over chutney,do not m

INSTANT PUTNACHUTNEY

we can makepowderwith putana seedsto a smooth powder and store in a container, can be u
emergency!.This isvery easy to prepare and tasty too.

Putana powder 2 cups

Yoghurt /thick curd 3½ cups

Salt
Red chilli powder tsp

Green chillies 3chopped

Crushed ginger ½tsp

Oil for seasoning.

Mustards !tsp

Bengalgram tsp

Blackgram tsp

Fresh curry leaves 1tbsp

Method:-

Mix and beat yoghurt with putana powder.

Addsalt,ginger crush,chilli powder,mixwell.

Heat oil and seasoning well.

Pour it over chutney along with curryleaves.

INSTANT GRAMFLOUR CHUTNEY

This is really everybody likes,this is invented by my mother-in-law.

Whenever she gets sudden guests (doent have any fresh coconut in handy),she used to mak

Try it you may like it.

Gramflour small cup

Tamarind squeezed 1tbsp(can bereduced also)

Red chillipowder 2tsp

salt

Water 2 cups

Curry leaves ½tbsp

Asafoetida pinch

Mustards
Blackgram

Bengalgram

Oil 1½tbsp

Fresh coriander For garnishing

Method:-

Dry roast flour for 2minutes to remove the raw smell.cool .it

Mix flour,salt,tamarind salt and 1 cup of water.

It should be like dosa batter consistancy.

Heat oil and make seasoning add finally curryleaves.'

Pour immediately into the chutney batter.

Mixwellandgarnish with chopped leaves!

ROASTED PEANUTS &ROASTED BENGAL GRAM(PUTANA)&FRESHCOCONUT

This method also same as putana chutney!!

COCONUT CHUTNEY(2) Fresh coconut        Halfpart
 Garlic                1(optional)  
chopped onion          optional
chopped ginger            tsp
crushed pepper             2tsp

Tamarind ½tsp

few curry leaves


oil 2½tbsp

mustard seeds,bengal garm,redchilli,blackgram

Coconut Chutney:

Grind together coconut, garlic, ginger, pepper, salt and tamarind.

The mixture should be finely ground.

The chutney can be as watery or not too watery as per your liking.
Add oil to a sauce pan, add mustard onion and curry leaf, when it is done a

TOMATO&ONION CHUTNEY

Curry
tbsp
Leaves
Onion bits 1cup
Tomato 1
Dried Red
8
Chillies
Salt
Oil 2 tbsp
3tbsp
mustards,oil(1tbsp),bengalgram,brokenredchilli,curry
Water
tempering:- leaves,cumin.

Method:-

Heat oil and add the below vegetables and condiments except wat
saute until it is brown.

Grind the mixture by adding water.

Make tempering nad pourover chutney,serve with

any dosa,vada,or idli.

soya granules 2cups

Boiled rice 1cup

salt

Greengram (mung) 1/4cup

Fenugreek seeds tsp

Method:-

Soak soya granules, boiled rice, greengram,fenugreek seeds together for 8 h

Grind to a smooth dosa consistency.

Add salt. Make thin dosas as normal way.No fermentation needed!


Can be stored in the refregerator for 5-7 days.

COCONUT DOSA

Coconut 1fresh

Raw rice 250gms

Salt

Black husked gram 500gms

ginger

Greenchillies 8

Cuminseeds 11/2tsp

salt

Method:-

soak blackgram & rice for 4-5 hours.

Grate coconut without black (brown)

part.

Grind together in mixie to a smooth,soft batter.

Cut onion into cubes,

Chop chillies to thin slices.

Add them to the batter.

Make thick dosas and pour oil around,cover and cook to golden crispy brown(

Note:-If you want "sour dosas",

allow the batter to stay overnight .

MINT CHUTNEY

mint leaves(fresh) 1cup

tamarind/lemon marblesize
Ginger 1"

Onions 2medium

reddrychillies 6

Salt

Oil 1/2 tbsp

Gratedcoconut 11/2cup

Method:-
Heat oil and fry red chillies, onions,

ginger, tamarind, cocunut, pudina leaves,

salt till it becomes brown.Cool a little,then

Grind coarsely in mixie with little water.

note:-If you need use tempering.Goes excellent with dosas.

GROUNDNUT CHUTNEY
Peanuts/groundnuts 100gms

Redchillies 5

Cumin 2pinches

jaggery little

salt

Garlic 5

Freshcoriander

Oil

Tempering.
Fry peanuts/groundnuts till brown and takeout skin.

Add all the other ingredients with the peanuts and grind to a smooth paste.,add 1cup of water.

Heat oil and make tempering,curryleaves and pourover chutney.

serve with dosa/idli/vada etc...


VARIETY OF PARATHAS

LAYERED PARATHA -2

eggsbeaten

salt ½tsp

Ghee 21/2tsp
Milk 11/2tsp
Baking powder
Oil for shallow frying.
METHOD:

Sieve the wheat flour.


Make a fine dough with milk & required water to a fine pliable dough.

Make 6 equal parts,to make balls.


Prepare 6"diameter discs using(coating) upper surface with litle ghee
&fold over with semi circle.
spread more ghee & fold it lenghth ways.
Press firmly, with fingers ,roll it like a small roll keeping the folds
on the outer side flatten it and roll it into a square.
Brush the surface of the each paratha with beaten egg and shallow fry
to golden colour.

POTATO PARATHA:
Called as alu paratha in Hindi,Urlagadda paratha in Telugu.
Making procedure is similar as normal paratha (above).
Stuffing is different:
Boil& mash the potatoes.

Add salt,chopped coriander leaves,garammasala.

Dry coriander powder,finely chopped green chillies,grated ginger.

Mix together and make walnut sized balls.


Make the whole dough in the same way.
Make small discs and place 1½tsp potato mixture in the centre of the
discs, Cover the edges, make like a ball.
Make thick puris(ensure that stuff should not split out.)and roll them
to thick rotis.

Shallow fry them with ghee or butter.


Serve with khurma & curd chutney(raita)
PLAIN PARATHA-1

Parathas are heavy food,greasy and tasty when you cook them with ghee
or butter.For paratha needs,

2 cups chapati flour, or 1 1/3 cup whole wheat flour

2/3 cup wheat flour

2 tablespoons ghee/butter

1/2 teaspoon salt

2/3 cup warm water

2 tbsp chapati flour for dusting

1/2 cup melted ghee for brushing and frying

Pour flour into a mixing bowl and mix in salt.

Rub ghee into the flour.

Add water to moisten the flour enough, and can be kneaded.

Place the dough on a greased surface and knead for 12 minutes.

The dough should be soft, smooth and pliable.

Keep it under cover for atleast 40 minutes.

Prepare filling.(if you need)

Knead the dough for one minute and divide it into 8 equal portions.

Make 8 little balls, dust them with flour and put them back in the
bowl.

Roll out each ball on a floured wooden board to a 6-inch circle.

Place 2 tablespoons filling on one half of the circle and flatten with
the spoon. Fold other side over press the air out and seal the edges.

Brush the top with ghee and fold in half again into a triangle

Press it down with your hands then roll it out again into a triangle.

Heat a frying pan over medium heat until hot.

Add 1 teaspoon ghee and place paratha in pan.


Brush the top with ghee and cook 2 minutes or until brown spots appear
on the bottom. Turn the bread over with a spatula and cook the other
side as well.

Remove from pan and drain on paper towel. Cover to keep it warm.

Make the other parathas the same way.

If you like to fill them,follow the mehtod

given below,Shredded vegetable filling:


(for 8 breads)

100gms vegetables, As per your choice of the following:

cauliflower, cabbage, carrots, white radish

2 tablespoons ghee/butter

1 tablespoon grated fresh ginger

salt

freshly ground black pepper

Wash vegetables and cut off stems and ends.

Pat and dry with kitchen towels. Using the food processor grate
vegetables into a bowl finely

Heat ghee in a large frying pan over medium heat.

Stir in vegetables and cook, stirring frequently, until most of the


moisture has evaporated and the vegetables look fried. Turn off heat,
stir in ginger and season with black pepper and salt.

Serve with dumaloo(Aloo dum) recipe given below

potatoes 250gm

cumin ½tsp

Chilli powder 1tsp

Turmeric

Garammasala little

Asafoetida pinch

Coriander powder 1tsp


Beaten curd ½cup

Cloves 2

Cardamoms 2

Bayleaf 1

salt

Oil

Cinnamon sticks 2broken

cashew ½tbsp

Method:-

Prick all potatoes with a fork.

Heat oil and fry them to golden with lid.

In another pan heat oil and fry cumin and all


powders,cinnamon,cloves,cardamoms & bayleaf,cook till golden.

Addpotatoes and beaten curd,salt,turmeric and 1 cup water.

Boil with tightlycovered until potatoes get tender.

sprinkle water ocassionally,if needs.

serve with chopped coriander leaves and nuts over!

Goes well with chapathi,plain patratha,fried rice,pullav,puri etc.

OR SERVE WITH PANEER BUTTER MASALA GRAVY

Prepare home made paneer as normal way.

Cut into cubes,keep aside.

Tomatoes 2 riped

Onion 2

Garlic 6

Ginger 1"

Garam masala 1/2tsp


Cashew paste 10-12

Fresh chopped coriander

Butter 6-7tbsp

Capsicum(optional)

Method:-

Make paste withGreenchillies,garlic,ginger,onions and tomatoes.

On low heat saute' this paste in white butter.

Add cashew paste when the oil leaves to the pan sides.

Add 1 cup of water,salt,turmeric,simmer.

Cook for 2 more minutes.Add fried paneer cubes and saute' for 2-3 min.

Garnish with chopped green leaves,garam masala and few drops of lime
drops,serve hot!!

CRISPY PLAIN PARATHAS

Wheat flour 1/2kg

Extra 10gms

Ghee 1cup(100gms)

Salt

Method:­

Sieve flour well, mix salt and rub the clarified butter,

Add room temperature water slowly to get a smooth pliable dough, knead 
well.

Allow to stay for 1 hour with a tight cover.

Divide into 12-14 equal portions and roll each into a smooth balls.

Melt ghee and cool it.

Dust with the extra flour on the working table (surface) Roll out the
balls into thin discs,
Spread tsp warm ghee in the center, Fold it into half moon, and apply
again little ghee, fold again, it looks like a triangle now!.

Now roll as parantha as round disc, (it is thicker than the normal roti)

Heat griddle and cook adding ghee on both sides,to a golden brown color.

Serve hot with any vegetable curry/gravy.

Goes well with veggy kababs.

FILLED KULCHA
I have tasted at one of my friend's party.She is a good cook,raed and
try,best of luck.

a)Can be used even dry yeast(½tsp) dissolving in warm water.

b)If the dough gets immediately ferments,store it in the refregerator


until using.

whole wheat flour(atta) 1cup


Fresh yeast, 1tsp crumbled
sugar pinch
½ teaspoon salt

For dough
Home made crumbled paneer ½cup-3/4
Green chilli 1-2chopped
Turmeric
kasuri methi ¼ tsp(dried fenugreek leaves)
Fresh chopped coriander
salt

Dough:-Dissolve the fresh yeast in 1tsp warm water till it


dissolves,keep aside.

Mix all dough ingredients to a soft&elastic dough,knead it well.

Cover it with a dampcloth for 18-20 min. till it ferment (becomes


double in size).

Do not knead after fermenting.Make 5-6 portions out of it.

How to essemble it:-

Roll one to 2 ",Fill 1tsp paneer mixture in the center,

Collect 4 ends into the centre and attach the edges tightly.
Roll out into 5-6 inches disk by dusting flour.
Heat the pan, and place the kulcha and fry to golden,it puffs well like
a ballon.

Use little oil for roasting them both sides to light brown,serve hot
with dal makhani (recipe given below)

DAAL MAKHANI (CREAMY,GRAVY &SPICY BLACKGRAM)

Whole black gram(peel) 1 tea cup

Bengal gram (halves) 1tbsp

Rajma 1tbsp

Onion medium

Greenchillies 5

Ginger 11/2 “

Fresh cream 1/2teacup

Curd 1/2teacup

Tomato 1big

Turmeric Pinch

Redchilli powder 1tsp

Cumin 1tsp

Salt

Ghee 21/2tbsp

Method:-

Soak rajma & Bengal gram for 5 hours.

Chop finely chillies,onion,tomato and ginger.

In a pressure cooker, boil rajma ,Bengal gram and black gram whole
(keep them in a vessel,(adding with 2teacups of water ) which suits in
the cooker)

Pressure cook them,mash them with a spoon well.

Cook again for 18-20min,

Add the cream ,curd to it.(spare 1tbsp cream for garnishing)


In another pan heat ghee and fry the onions,chillies,ginger and
cumin,fry till done.

Add the tomato,chill powder and turmeric.,cook for 1-2 min.

Add the mixture (already cooked) to it,check the salt and cook until
they mixed thoroughly.

Garnish with little cream whirls.

Serve hot with parathas,rotis,chapatis.

CHAT WITH VEGGY PARATHAS/ROTIS/DOSAS


Mint leaves 1 tbs.

Coriander leaves 1 tbsp.


Ginger,Garlic paste 1 tbsp
Chole masala powder 2 tsp
Fennel seeds 1/2 tsp
GreenChillies 3

Salt to taste

Carrot 1/2cup

Cabbage 1/2cup

French beans same as above

Capsicum same as above

Onion little more than above

Fresh tomatoes As above


Method­

Chop the mint leaves,coriander leaves.

Slit the greenchillies.

Make ginger&garlic intop smooth paste.
Prepare 8­10parathas or use leftover.

Heat oil in a skillet,add fennel seeds,as soon as they

Pop,add chillies,mint leaves,onion bits.

Fry till they turn to rose colour.

Add all masala and salt.

Cut and Remove capsicum seeds and hard part inside.

Cut into 2cm size pieces,cut the beans.

Chop the onions finely.Shred the cabbage.

Add 2cm sized cut carrots,and other chopped vegetables,

Cover and partly cook them.

Add capsicum and cook ½ ly with the lid.

Add tomato bits fry for a ½ minute.

Make the parathas into bits.

Add all roti/paratha/dosa bits and stir,until they coated well.

Sprinkle little chole/gupchip/Manipuri masala,garnish

With chopped coriander leaves and serve hot!

PANEER&CABBAGE PARATHA
For dough:

ALLPURPOSE FLOUR 500 gms


Salt 1 tsp
Oil/ghee 2 tbsp

FOR Filling:
Paneer/cheese 250 gms
Garammasala 1 tsp.
Salt ½ tsp
Cabbage 250 gms
Black pepper pinch

Ghee/oil to roast the parathas

Method:-

Make a soft dough by mixing all the three ingredients with water.

Grate the cabbage and paneer together.

Mix it. Add salt, black pepper, garam masala. Mix well.

Divide the dough into equal sized balls.

Stuff the filling.and flatten like a small puri,roll out gently


parathas,heat the griddle and roast parathas both sides with oil/ghee o
crispy golden.

Serve hot with pickle and yogurt

Cauliflower Paratha:
Large cauliflower 6florets

Green chillies 6

Ginger 11/2cm

Salt

Coriander Powder tsp

oil/ghee for shallow fry.

Method

Remove florettes of cauliflower and cut as much as tiny bits/ grate it.

Wash and drain.


Discard the hard middle part and leaves.

Crush the chillies,ginger.

Heat oil,and fry everything for a while.

Add coriander,salt,allow to cook for 1 minute,keep a side.Make paratha


as above.

Serve with yoghurt or green chilliePickle.

BIKANIR bengalgram PARATHA


Allpurpose flour 1/2kg

Salt&redchillipowder

Oil/ghee 200gms

Corianderpowder 1/2tsp

Bengal gram 1/4kg

Garammasala 1/2tsp

Method:-Sieve the flour.

Add 2tbsp oil/ghee to the flour.

Add required water to make a soft dough.,knead well.

Soak the lentils for 4-6 hours.

Boil them in the pressure cooker for 1 whistle.

Drain&grind it.

Heat oil/ghee 2tbsp and add the paste.

Roast for 2-3 minutes.,add masala powder.Make walnut size balls,keep


aside.

Knead the dough again and make equal size(lemon)balls.


Make each ball like a cup and fill with gram mixture balls,cover
thoroughly.

This paratha is thinner like papad.

Make soft parathas one hour before serving.

Serve with ,raita and chutney.

GREENGRAM PARATHA(DAL KA PARATHA)


Wheat flour(atta) 1/2kg

Ajwain(voomu) 1tsp

Salt

Redchilli powder 1tsp

Oil/ghee 2tsp

Garammasala 1/2tsp

Chopped fresh coriander

Coriander powder 1/2tsp

Saunf(aniseed) 1/2tsp

green gram(split) 100gms

Ghee/oil 150gms

Black cumin 1/2tsp

Soak gram for 4 hours.Drain and grind to thick paste.

Heat oil and fry for 2-3 minutes,add everything below ingredients.

Mix salt,redchilli,masala, everything exclude the oil.Chop coriander


leaves.

Make soft dough adding with little water.Make equal size (lemon)balls.

Make walnut size balls with green gram mixture.

Make each dough ball like a cup and fill the mixture ball and cover
neatly.

Roll into approx. 18 parathas and shallow fry to crisp brown.


Serve with raita, veg curry and green chilly pickle.

Carrot Paratha:
carrots                  4 (fresh)

Green chillies 4

Salt

Ginger 11/2cm

Oil/butter forshallowfry

Method

Grate the carrots,ginger.Chop chillie finely.

Heat karahai and add tsp oil and add chilli bits,grated
ginger & carrot.

Fry until the carrots get tender.Cool it.

In a wide bowl mix ¾ cups water and 1 cup wheat flour,salt


and tsp oil.

Knead the dough,add if needs more water to get a


smooth,pliable dough.

Allow to give rest for 35-40 minutes under cover.

Divide to lemon size balls,Roll out the rotis to

Thick roti(6”diameter disc)and wrap with spoonful carrot


mixer,roll again to thick roti and shallow fry to
golden,both sides adding with butter/oil.

Serve with curds or greenchilli Pickle.

MATAR(GREEN PEAS) PARATHA


GreenPeas) 400gm
Wheat flour 450gms
Oil
Cumin 1/2 tsp
Powdered masala:
Turmeric

Red Chilli powder 1tsp

Salt
Milk
Water
Butter 100gm.

Method:

Add 4 tbsp oil to the flour, d salt and make a


soft,pliable dough with water.

Heat oil in a skillet.

Add cumin,after done add green peas.

Cook for 2 minutes, then add the powder masalas and salt.

Cover the skillet,allow the peas cook on slow flame.

Takeoff the skillet from the heat, mash the peas using a
ladle.

The peas masala is now done!

make walnut sized balls with whole peas mixture,make dough


balls also bigger than these balls.

Press as small puris,and stuff in the peas balls,cover it.

Roll as round balls,and roll parathas with rolling


pin,assure that ths peas masala should not comeout.

Cook the paratha on the nonstick pan, when both sides are
cooked, put oil and spread it to both the surfaces.

Cook till paratha turns golden brown.

Serve with aaloo tomato ki subzi and thick curd.

POTATO(ALOO)PARATHA
Whole Wheat Flour 250grams
Potatoes 5 medium
Butter/ghee 1/2 cup
Cumin
Ginger&garlic Paste tsp.
Coriander Leaves 4tsp.
Salt to taste

Boil potatoes, peel and mash them. Add ginger&galic, cumin,


salt and coriander leaves and mix well.

In flour, add 2 tsp butter and required water to make


pliable dough.

Make walnut sized balls.

The potato mixture also made into balls,same size as the


dough balls.

Flatten each dough ball and place the potato ball and draw
the ends upwards,to one place and attach(remove the extra
dough),rotate to a ball again.

Roll carefully with a rolling pin to a thick roti (the


inside mix.should not split),and cook on preheated
pan,adding butter/ghee

to both sides.

Cook it to golden brown and serve with yoghurt or any curry.

SPINACH PARATHA

Wheat flour 2 00gms

Spinach leaves 2cups

Chillipowder 1/2 tsp

Garammasala 1/2tsp

Green chillies 4
Ginger Garlic paste 1 tsp
Oil 4 tsps
Salt

Cook spinach leaves to tender.

To the flour add boiled spinach,ginger&garlic


paste,redchilli powder,Chopped chillies.Add salt and knead
very well,add sufficient water and amke a pliable dough.
Make small lemon size balls and cook bothsides on nonstick
pan adding ghee/butter to golden brown.

Servehotparathas with yoghurt/thick curd or any gravy.

CHEESE PARATHAS
Freshly Grated cheese is tasty.

Maida 1/2kg

Salt 1/2tsp
Oil 21/2 tbsp
Method for dough:-
Make a soft dough by mixing above ingredients adding water.

FOR filling

Grated cheese 1/4kg

Garam masala 1 tsp.


Salt to tatse

Black pepper little

Grate paneer nicely.


Add salt, pepper, garam masala. Mix well.

Divide the dough into small lemon size balls,flatten them.

Fill with spoonful cheese mixture and cover,pull all sides


upwards to a one point,remove extra dough.

Make again ball and roll to a thick roti and cook both
sides on a preheated nonstick pan using ghee or butter to
golden crisp.

Serve with any gravy and yoghurt.

CABBAGE PARATHAS
Paneer 100gms(grated)
Garam masala 1tsp
Salt

Cabbage 21/2 cups(shredded)


Black pepper 1 tsp

Greenchillies 1-2

red onion 1

Ginger 11/2"

Method:-Grind the chillies,onion,ginger and little salt


coarsely.

Grate the cheese,shred the cabbage and mix them together.

Add chopped coriander to above,keep aside.

Combine wheatflour and water to a pliable dough.Make equal


size baLLS.

Make cabbage balls as dough balls.

Flatten the dough balls and place spoonful cabbage in the


center and cover it,roll to a ball without damages.
Roll to a thick roti,and cook bothsides to golden
brown,using

ghee/butter.

Serve hot.

CAULIFLOWER PARATHA
Cups Wheat flour (atta) 4cups

garlic 11/2tbsp

Cheese 1/4kg

Grated cauliflower 1cup

Butter

Salt

Fenugreek leaves 1/2cup(fresh)

Green chilli, ginger paste

coriander leaves

Tomato small

Oil

onion 1 chopped(small)

Method:-

Separate the floretes from the cauliflower ,blanch them in


salt water for 2-3 min, drain it.

Boil water and add tomato chunks and leaves ,blend it to


paste.

Grind the garlic and add to the flour along with salt, and
oil. Knead well ,keep aside.
Heat butter, add onions ,and fry to pinkish brown, then add
the cauliflower, paneer ,add chilli & ginger paste ,mix.

Add salt and cilantro.

Knead the dough again lightly ,make equal balls out of the
dough.

Roll the balls to a round disk ,apply the tomato mixture


over,

Roll another equal size disk and cover the filled one.

Heat griddle and place gently this disc and cook both sides

With adding butter,serve hot with yogurt/any vegetable curry

And pickle.

Suggestion:-Can be added any leafy vegetables.

CHICKPEAS PARATHA
Wheatflour 2cups

salt

oil

filling:-
Chick Peas (Garbanzo Beans)-1 can
Tomato- 2
Onion-1
Ginger & Garlic Paste 1Tbsp
Chilli Powder 1Tbsp
Corriander Powder 2Tbsp
Garam Masala 1tsp
Lemon juice 1/2Tbsp
Ghee/butter for cooking

Method:-

Make the dough for cover dough.Keep aside.

Empty the bombay chickpeas and drain properly.

Grind chickpeas and other ingredients to a fine mixture,add


fresh chopped coriander leaves.

heat oil and add cumin seeds,when they pops,add the


chickpeas and cook for 2-3 minutes under the lid.
Remove and make walnut size balls.

make balls with the dough also(bigger than peas balls).

Flatten the dough balls and place the peas balls in the
center.

Cover and roll the thick rotis and

cook with ghee/butter to golden brown.

Serve immediately with the yoghurt and chilli sauce.

EGG PARANTHAS

Beaten eggs 2
wheat flour 2 cups
Green chilli, 2

coriander leaves

Garam masala 1tsp


Red chilli powder 1/4tsp
oil 11/2 tbsp
Salt
Oil/butter
Milk

Method:

Beat the eggs,chop the cilantro leaves,greenchillies.

In a wide bowl,combine chilli powder,salt,chopped


greenchillies,cilantro,flour,garammasala together.

Mix egg,milk and knead to a soft &smooth dough.

Make balls as bigger than walnut size.

Roll out into a round disc,roll into a swiss roll.

Form an overlapping spiral,press and roll again

To full size disc.


Heat pan or griddle,cook or roast the paratha on

One side,as soon as it gets brown spots,flip it.

Drizzle butter/oil and cook the other side until it is done.

PLAIN PARATHA
ATTA(WHOLE WHEAT FLOUR) 1/4kg

Ghee/butter 11/2 tbsp

Ajwain ½ tsp

Salt

Water

Oil

Remove 21/2 tbsp for dusting.

Take a wide bowl and add everything except oil.

Make a soft dough with adding required water.

Knead for 8 minutes.

If you have food processor,that is right wayto


knead.

Allow to stay for 12 minutes.

Knead it again,make lemon sized balls and cover


with a damp cloth.

Roll out the ball into 3inches diameter discs.

Spoon with A few drops of oil in the middle of


the circle,pull the edges in side and seal

In the center.It shows like a ball!


Heat the pan,roll again the ball into 6 inches
diameter disc,The center part should be thicker
than the outer part(roll from the center).

Should be 2mm thick,and diameter 6-7 inches.

Place the rolled parantha on the hot griddle,

Cook for 1-11/2 min,and turn,apply ghee/oil on


the both surfaces, and remove and serve!

ONIONPARANTHA

Whole wheat flour 2cupsAllpurpose flour


2cupsSalt

Onion 1

Ginger 1”

Green chillies 2

Oil 31/2 tbsp

Hot water

Method:-

Sieve together two flours along with salt.

Chop the onion,grate the ginger and mix in the flours,chopped chillies.

Add tbsp oil and hot water to make soft dough.Knead well.

Let it take rest for ½ hour,under the damp cloth.

Divide the dough lemon size balls approx. 10-12.

Roll the balls into thin discs (8-10 inces diameter),apply oil over.

Heat the griddle,place the paratha,as soon as brown spots appear,turn


it.

Brush ½ tsp oil over and around the paratha.

Cook both the sides un til it gets golden brown.

Suggestion:-

Can be made with cooked fresh spinach or methi leaves(fenugreek


leaves),combined with onions and green chilli.
Minty Stuffed Parathas
Whole wheat flour 2cups

Salt

Oil 2tsp

Mint leaves less than cup

Lemon juice 1tsp

Cumin seeds few

Greenchillies 5

Salt

cabbage

2cups

green peas 1cup

potato 1

onion 1

Juice of lemon

garam masala little

chopped coriander

ground green chili 2tbsp

sugar little

oil 2tsp

Salt
Blend the mint<lemon juice and cumin along with water.

Stir in the flour and make a fine dough.

Divide the dough into lemon sized balls.

Roll out the discs.

Rub the salt into cabbage and squeeze extra water.

Crush peas,Heat oil and add the potatos,peas,cover and cook


until they get softer.

Add cabbage and onion cook further 2 more minutes.

Add remaining ingredients like

Garammasala,little sugar,coriander,grenchillies, and salt.

Make equal portions as dough portions.

In each roti stuff one mixture ball,roll to thick


rotis.Place in a baking tray 3-4 and bake them.

(If you bake,apply ghee/butter on the surface and bake in


200*c,until it gets brownish red spots on the surface.) OR

Heat a griddle/pan and place these stuffed parathas

Cook both sides until they get golden brown spots.

Apply ghee/oil.

Serve with yoghurt and green chutney.

MUGHALAI PARATHA
Wheat flour 250 Gms

Egg 2 nos

Oil 6 tbp

Baking powder 1 tsp


Salt to taste

Method

Mix well the flour, baking powder and salt.

Rub the flour with 2 tablespoons of oil and


make it into a smooth dough.

Divide the dough into 8 balls and and roll them


into flat thick rounds.

Apply little oil, sprinkle some flour and fold


it into semicircle.

Again apply some oil and flour and fold it


lengthwise.

Roll it, press down and roll out into square of


8 inches by 8 inches.

Brush the surface of the paratha with beaten


eggs and turn all four corners towards the
center.

Heat a girdle and apply oil liberally.

Cook the paratha in it applying oil along the


edges.

Fry on both the sides till brown patches appear


and serve hot.

KULCHA
3 cups plain flour
1 tbsp. oil
1 tsp. dry yeast
1/4 tsp. baking powder
1 tsp. sugar
1/2 cup warm milk
2 tbsp. curds
salt to taste
more milk for kneading if required

METHOD
Sprinkle yeast and sugar over warm
water.

Keep aside for 5 minutes or till


frothy.

Mix salt and flour, take in a large


plate.

Make well in centre. Put curds in


well.

Sprinkle baking powder over curds.

Allow to stand for 2-3 minutes.

Pour oil, yeast solution, in well


and mix gradually.

Use milk as required, to make a


soft stiff dough.

Brush dough will oil. Cover with


inverted bowl.

Keep aside for 4 hours. Longer if


weather is cold.

Grease palms well and punch dough


till soft and elastic.

Cover again and keep aside for 10


minutes.

Break of a lump of dough.

Roll or pat to a thick round about


6" diam.

Roast on hot griddle, or tandoor,


till golden spots appear.

Or shallow fry on griddle.

Serve hot with gravied vegetables,


dals, etc.
MIXED FLOURS PARATHA
1wheat flour 1glass
Bengal gram flour 1glass
Rice flour

Salt to taste 

Carrot 1/2cup

Cabbage 1/2cup 

French beans same as above

Capsicum same as above

Onion little more than above 

Fresh tomatoes As above

Method­

Chop the mint leaves,coriander leaves.

Slit the greenchillies.

Make ginger&garlic intop smooth paste.
Prepare 8­10parathas or use leftover.

Heat oil in a skillet,add fennel seeds,as soon as they

Pop,add chillies,mint leaves,onion bits.

Fry till they turn to rose colour.

Add all masala and salt.

Cut and Remove capsicum seeds and hard part inside.

Cut into 2cm size pieces,cut the beans.

Chop the onions finely.Shred the cabbage.

Add 2cm sized cut carrots,and other chopped vegetables,

Cover and partly cook them.
Add capsicum and cook ½ ly with the lid.

Add tomato bits fry for a ½ minute.

Make the parathas into bits.

Add all roti/paratha/dosa bits and stir,until they coated 
well.

Sprinkle little chole/gupchip/Manipuri masala,garnish

With chopped coriander leaves and serve hot!

GARBANZO BEANS (CHICKPEAS)


PARATHA
Frozen Paratha 6 chickPeas (Garbanzo Beans) 1 can
Capsicum 1
Tomato 2
Onion 1
Ginger &Garlic Paste 1Tbsp
Chilli Powder 1 Tbsp
Coriander Powder 2 Tbsp
GaramMasala Powder 1 Tsp
Cinnamon
Clove
Bay LeafLemon juice 1/2 Tbsp

For Garnishing:
Coriander leaves
Cashewnuts

Lemon juice 1/2 Tbsp


METHOD:
Bring parathas to room temperature before
cooking(thaw them in microw-oven).

Julienne the onion and capsicum.chop coriander


finely.
Cut the tomatoes into big chunks.
Heat butter in a pan and saute the spices.
Add Ginger-Garlic paste, onions and tomato one after
another.

Add chilli powder, coriander powder , garam masala


and salt.
When it is done add the cooked chick peas. Mix
thoroughly.
Tear the Parathas into pieces. Add this to the
masala.
Cook until the paratha and masala mix togehter.
Squeeze lime juice.
Garnish with Coriander leaves and cashewnuts fried in
ghee.
Serve hot with onion raitha.
 

PANEER PARATHA

Wheat flour(atta) 2cups

Home made paneer 1cup(should be fresh)

Greenchillies 4

Coriander leaves tbsp 

Cumin seeds tsp

Salt

Drymango powder 1/4tsp

Chillipowder 1/2tsp

Butter 11/2 tbsp

Ghee/clarified butter for cooking

Method:­

Mix all masala ingredients together.Add salt etc.

Boil water and add with flour,butter and knead well to a 
fine smooth dough.

Make equal balls and stuff with the masala,and cover the 
ends to upwards,remove extra.

Roll as a ball and roll out again to a thick roti.

Heat a flat griddle and place the paratha on it ,cook to 
golden brown, (smearing ghee both sides.)
Serve hot with any pickle and yoghurt.

GARLIC,POTATO PARATHA
whole wheat flour(atta) 1/4kg

salt

water
oil ½ cup
for stuffing ;-
Potatoes ½ kg
coriander leaves 1/2cup
Garlic&ginger paste      2tsp
onions 1cup
greenchillies 6

RED chillipowder 1tsp


salt
Limejuice 2tsp
oil/butter for frying

Method:-

Make a smooth dough with given ingredients above…

Chop the onions, green chillies and the coriander leaves.

Boil the potatoes; discard the peel and mash well.

Add the rest of the ingredients and mix well.


Make equal sized balls,and press each ball ad a small puri.

Spoon filling in the small puri and roll into balls.

With a rolling out the balls into 1/2" thick discs.

Cook the rotis or paratha until both sides are golden and
cooked well.(using ghee for both sides)
Potato Paratha:
Ground recipe for paratha

For Parathas the common&most important step is to knead the


dough well &properly.

Take 1 cup wheat flour, 1/2 to 3/4 cups of water.

Add (as per taste) salt, tsp oil. Knead the dough with
little water and slowly add more water until the dough
becomes smooth and pliable. Keep the dough in a bowl
covered for 30 minutes.

Break off the dough into the size of a small sized lemon.

Roll to 1/4 in. thick and wrap it around the prepared


spiced vegetable.

Again roll this similar to a roti. Shallow fry it on a


griddle,should be little thicker than normal roti.

Here i am writing the main recipe and fill whatever you


need to fill.

Needs:

3 potatoes

5 green chillies,

piece of ginger

Salt

Garam Masala

2 spoons of oil

Method

Boil the potatoes,peel and mash them.

In a Kadai, heat oil &add chillies(chopped)&ginger.Fry them.

Add potatoes and other spices.stir them properly.

Now the filling is ready.


Make paratha dough as given above,fill with potato mixture and
cover,roll as thick roti(filling should not come out!),shallow fry to
golden.

Serve with curds or green chutney or Pickle.

RADDISH PARATHA(wHITE)

large raddish 1big or 2 small

green chillies 6

piece of ginger

Salt

oil/ghee for shallow fry.

Method

Peel&Grate raddish,rub little salt and strain them in a strainer for 15 min.

Chop andchillies and ginger. .

Press extra water from the raddish, add grated chillies & ginger.

Add other ingredients.

Mix chopped fresh coriander leaves too.

Now the filling is ready.

MaKE THE PARATHAS DOUGH AS GIVEN ABOVE,and fill the mixture (in the
pressed lemon balls as small puri)and roll it as thick roti,cook them on a hot
pan to golden,

Serve with yoghurt or any Pickle.

Cauliflower Paratha­2

o Florets of  cauliflower  
• Green chillies 6-8
• small piece of ginger
• Garlic 4(crushed)
• Salt to taste
• Coriander Powder.
• oil/ghee for shallow fry.
• Method:-
• Grate cauliflower and rub salt and keep them in a strainer for 12
min.
• Chop the chillies and ginger finely.
• Press&Remove extra water from flower& add chillies & ginger.
• Heat 1 spoon oil and fry for a minute if desired to get rid of
the raw smell.
• Add coriander Powder,salt.
• The stuffing is ready to be filled.
• Follow the dough preparation given above,after making balls,press
them as a smallpuri and fill the mixture,roll out thick roti.
• Shallow fry them to golden,serve hot.
• Serve with yoghurt or greenchilli Pickle.
 

Fenugreek leaves Paratha:  
  

Fresh fenugreek leaves               11/2cup

• Green chillies 5 
• ginger                           11/2cm 
• Salt to taste  
• oil for shallow fry.  

Method  

• Pressure cook fenugreek leaves.


• Grate chillies and ginger.  
• Remove extra water from the leaves. 
• Heat 1 spoon oil and fry a second, add chillies & ginger. 
• Add corianderpowder,salt,turmeric.  
• Now the filling is ready.
• Follow the method which i wrote above for dough. 
• Press the lemon sized balls like a small puri and fill with the 
mixture,cover all sides.

Rollout a thick roti and shallow fry until golden(both sides).

Serve hot with yoghurt and any Pickle.


•  JALEBI PARATHA  
• This paratha looks like jilebi curls,little more work than 
original paratha. 
• But taste is good,and heavy,solid food. 
• Sieve flour with salt. 
• Make a pliable dough with water and milk  
• Cover with adamp cloth for 1 hour.

Take out from the cloth and add saunf,ajwain,and ghee rub fastly and 
knead

well to a spongy,softy dough.

Make equal size balls and cover again with damp cloth for 1 more hour.

Rollout into 6inches in diameter,and brush with ghee and sprinkle with 
the flour over.

Cut from the middle to one edge(radius),roll round the disc.

Now it looks like a cone,cut the top and insert back.

Flatten the dough with your palm to make a pedha.
Repeat for all the othersin the same process,cover with a brown paper 
and keep in the refregerator for 25 minutes.

Shallow fry  on a hot griddle till golden brown.  

serve hot with pickle and yoghurt.

florets

VARIETIES OF PURIS

PLAIN PURI

Wheat flour (atta)          1cup

Salt to taste

water to kneed the dough

Oil for deep frying

Method:­In a wide bowl place the sieved wheat flour and salt,mix with 
fingers.

make a big hole in center like a well,

pour little by little water to make a smooth stiff dough(not so stiff).
Knead well,and make lemon sized OR walnut sized balls without damages.

Cover with a damp cloth,heat oil

and roll out the balls into thick circles

and slip into hot oil,it comes up like a bubble to the top of the oil 
surface.

Flip it and fry to golden brown,do the same procedure with the other 
balls,slip batchwise but not crowded,the puri come up like ballons,so 
leave some place to the others!

Serve with potato masala curry,potato&coconut raita or fresh coconut  
chutney.

CHEESE PURIS

Wheat flour 1cup

Salt to taste

Allpurpose flour 1cup

Potatoes 2 Boiled&mashed

Cheese 1cube

Onions 2

Red chilli powder ½tsp

Garam masala pinch

Ginger ¼ inch

Ghee 1tbsp

Lemon juice 1tsp

Greenchillies 2

Oil for deep frying

METHOD:-

Grate the cheese.

Boil potatoes.
Heat ghee and fry the onion and minced chillies,ginger till golden
brown.

Mix all dry ingredients in a bowl.

Add mashed potatoes,grated cheese,fried onion bits and mix well.

Sprinkle little water and knead smooth dough.

Deep fry them as small puris immediately.

Serve hot with thick curd and any pickle.

DAHI POORI

plain flour(atta)2cups
 salt
1tbsp dry roasted cumin seeds(coarsely crushed)
1tsp freshly cracked black pepper
2tbsp melted ghee or vegetable oil
3/4th cup buttermilk(matha)
Oil for deep frying
Preparation:

In a large bowl place the flour, add salt, seeds and black pepper. Rub
the melted ghee or vegetable oil into it.
Make stiff but pliable dough using buttermilk.
Cover the dough with damp cloth and set aside for 30 minutes.
Knead dough a little again. Dough should be stiff enough to roll without 
extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil 
and roll it out into 5 to 6 inches round. Repeat the same process to 
roll out all pooris.
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of 
it

with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the 
other
side until golden brown.
Serve hot immediately.

JEERA PURI(CUMIN bread)
Wheat flour(atta)           1cup

salt

Oil for frying

Yoghurt                    1/2cup

Cumin                      1tsp

Cumin powder               1/2tsp

Coriander leaves           chopped tsp

Method:­

Beat yoghurt with cumin powder& salt.

In a wide bowl place wheat flour,cumin and 1tsp oil.

Make it like a well and add the beaten yoghurt in the center.

Mix slowly and add required water to make a puri dough.

Knead well and cover with a damp cloth.

heat oil and make small balls and roll out 

medium thick discs and deep fry them.

Serve with tomato chutney or fresh coconut chutney.

MASALA PURIS

Wheat flour(atta)           1 cup
All purpose flour           1 cup
Black split gram           1/2 cup
Green chillies               3
Cumin                       tsp

Salt 

oil for frying 

Method
Soak black gram in cup of water for 25 minutes.
Grind it coarsely along with green chillies, cumin seeds, and little 
salt with little water. 

Make small balls and cover with a damp cloth .
Fry the ground masala in tsp oil until done,may be 3­4 min.
Combined wheat flour, all purpose flour,oil,and salt to a smooth dough.

Make small balls out of wheat flour dough and make small balls out 
of blackgram masala also.

Make small thick discs with flour balls and fill with masala balls and 
cover well.roll again as a round ball.'

Make thick pooris(discs),carefully and deep fry them in hot oil to 
golden brown.Serve hot!

SPICY PURIS

Wheat flour(atta)          1cup

Salt

Oil for frying

Chopped coriander          tbsp

Chopped mint leaves        tbsp

Garam masala               1/2tsp

Chillipowder               1/2tsp

Ajwain              1/2tsp

Water                 As required

Asafoetida

Method:­

Mix everything except oil to a fine smooth puri dough,knead well,cover 
with damp cloth.

Heat oil and make small balls out of dough.

Roll out thick puris and deep fry to golden brown.
Serve hot with ginger chutney.

POTATO PURIS

Wheatflour                 1cup(sifted)

Salt

Oil for deep frying

Boiled potato              1big(mash it)

Ajwain

Water                      as rwquired

Method:­Mix everything except oil to a fine smooth dough,knead well.

Cover with a damp cloth.

Make wallnut sized balls OR lemon sized balls.Roll out to thick 
discs(cover them)

Heat oil and deep fry them to golden brown.

This dough will be used immediately.

Serve with onion curry Or masala kurma.

COLOURED PURIS

Called as tiranga puris,it is nothing but just fantacy preparation.

Wheat flour                 3cups

salt

Juice of beetroot           1cup

Ajwain/cumin/poppyseeds     tsp

oil

For red colour:

First make the flour into 3 portions.
1)Spinach paste,salt

2)with juice of beetroot

3)only water & ajwain

Heat oil and make puris & fry them to crisp.

Arrange together in a wide dish,it is colourful and healthy also.

Serve them hot with any raita.

MIXED FLOUR PURIES

semolina(cream of wheat) 1 cup

Allpurpose flour
½cup

Black
gram
½cup

wheat
flour
½cup

salt

Oil for deep-frying

method:-

Mix all flour and salt together, sieve them,add water and mix into a
hard dough.

Add½tbspoil,semolina,knead till it mixed evenly,add if required oil.

Divide ito2 parts.Make along ½" thick roll.

Cut into 1/4"pieces.Apply oil over pieces,On a damp cloth place them,
Roll each piece into 2" small puries.

Heat oil and slip them into hot oil to get puff.

Do not add more at once.

They need place to get puff.

So, let them fry liberally to golden brown,drain them on kitchen paper.
Make puris (with whole dough) likewise.

PALAK  PURI(SPINACH)

Wheat flour/atta           1cup

Plain flour                1/4cup

Salt

Yoghurt/curd               1/2cup(as per needed)

water if needs

Chopped fresh spinach          Baby leaves1cup

Ajwain                        1tsp

Redchilli powder              1/2tsp

Pepper powder                 1/2tsp

Oil for frying

Method:­Mix everything to a fine dough & cover.

Make equal sized balls,heat oil and fry them to golden.

serve warm with any curry.

Sev puri

Sev                            2cups

Paapri,coarsely crushed            50 gms.
Puffed rice/Murmura                    cup.
Chili powder                           1 tsp.
Chaat masala                           tsp.
Onion chopped                          1 
Raw mango chopped                      2 tbsp.
Green chilies chopped                   2 ­3
Coriander chopped                       cup
lemonJuice
Tamarind sauce&Mint sauce

SaltTo taste
Method

In a bowl, mix all the ingredients together.

Adjust the chilli powder as your taste.

Serve immediately in individual plates.

 MASALA CHEESE PURIS

Wheat flour 1cup

Salt to taste

Allpurpose flour 1cup

Potatoes 2 Boiled&mashed

Cheese 1cube

Onion s 2

Red chilli powder ½tsp

Garam masala pinch

Ginger ¼ inch

Ghee 1tbsp

Lemon juice 1tsp

Greenchillies 2

Oil for deep frying

Ghee tbsp

METHOD:-

Grate the cheese.

Boil potatoes.

Heat ghee and fry the onion and minced chillies,ginger till golden
brown.

Mix all dry ingredients in a bowl.


Add mashed potatoes,grated cheese,fried onion bits and mix well.

Sprinkle little water and knead smooth dough.

Deep fry them as small puris immediately.

Serve hot with thick curd and any pickle.

Potato Roti

peeled potatoes      4 
chopped green chiles  3  
crushed red chillies   1½tsp
cilantro 
mango powder        1 1/2 tasp

 salt 
oil                   3tbsp
white flour           2cups 
oil for frying 
flour for dusting 
Method:­
Boil potatoes, drain & mash. 

Stir in the chillies, cilantro, mango powder, salt & oil. 

Gradually stir in the flour to form a smooth dough. 

Divide equal portions  & roll out into round discs. 

Set aside. 

Heat a griddle,and cook the roti both sides using oil.

KULCHA(PLAIN)

The fine kulcha can be made by experience,knead the dough well.

Allpurpose flour 6cups

salt to taste

Bakingpowder ½tsp

Sugar pinch
Warm milk 1cup

Curd/yoghurt 4tbsp

Milk if requires more 

Yeast 2tsp(dry is the best)

oil 2tbsp

ghee 2tsp

method:­Warm milk, keep a side.

Spread yeast& sugar over milk,wait till it gets frothy.

Add salt& flour.

In a wide bowl,place the flour,and add curd,baking powder.

Now mix oil,dissolved yeast and knead well.

Knead until it gets smooth & stiff dough.

Cover with adamp cloth and allow to stay for 4½ hours.'

In cold weather(countries) needto stay for more time to ferment.

It gets doubble in size and willbe soft &elastic.

Make an equal sized balls,and roll it into 5½cm diameter disc.

(Pull the kulcha from one end to make oval shape if you like.)

Cook on ",tandoor",or if not,cook on shallow fry on griddle.

RAW PAPAYA PARANTHA

Raw pappaya 1
salt
ginger garlic paste
sugar pinch
wheat flour
lukewarm water
garam masala

Method:
Grate the papaya.add salt,sugar,flour and garam masala.
Knead well into paratha dough.

Roll out as paratha and roast it both sides to golden.

Use ghee /oil.

Serve hot with any pickle and rita.

NAAN
Allpurpose flour 2cups
wheat flour 3/4 cup
Yoghurt/ sour curd 11/4cup
oil 1½ tbsp
sugar 1tsp
soda-bi-carb 3/4 tsp
Salt
Garnishing with..
6 tbsp garlic paste & 6 tbsp chopped

coriander/mint leaves

Method

In a big wide bowl,mix together all to form a pliable dough and

leave aside for 8 hours.

Take lemon sized ball out of the dough and roll it out.

Wet one side of the naan and apply the ginger and coriander mixture.

Heat a griddle and place it,cook it, bubbles form on the top.

Flip and cook the other side to golden brown.

Once the naan becomes crisp & cooked properly , takeout & brush the
butter and serve hot.

Accompaniment:-Whatever curry you like!

GARBANZO BEANS (CHICKPEAS) PARATHA

Frozen Paratha 6 chickPeas (Garbanzo Beans) 1 can


Capsicum 1
Tomato 2
Onion 1
Ginger &Garlic Paste 1Tbsp
Chilli Powder 1 Tbsp
Coriander Powder 2 Tbsp
GaramMasala Powder 1 Tsp
Cinnamon
Clove
Bay LeafLemon juice 1/2 Tbsp

For Garnishing:
Coriander leaves
Cashewnuts

Lemon juice 1/2 Tbsp


METHOD:

Bring parathas to room temperature before cooking(thaw them in microw-oven).

Julienne the onion and capsicum.chop coriander finely.


Cut the tomatoes into big chunks.
Heat butter in a pan and saute the spices.
Add Ginger-Garlic paste, onions and tomato one after another.

Add chilli powder, coriander powder , garam masala and salt.


When it is done add the cooked chick peas. Mix thoroughly.
Tear the Parathas into pieces. Add this to the masala.
Cook until the paratha and masala mix togehter.
Squeeze lime juice.
Garnish with Coriander leaves and cashewnuts fried in ghee.
Serve hot with onion raitha.

VEGGY_PANEER FILLING

Allpurpose flour 1cup
salt to taste.
Baking powder pinch
oil 2 21/2tbsp

Fillining:
potato 1 medium size
cauliflower­ cup

Carrot tbsp
onion 1/2tbsp
peas 1cup
paneer 1/2cup

Masala:­
Red chilli powder 1tsp
Turmeric pinch
Coriander&cumin powder 1tsp
salt to taste
coriander leaves chopped 2tbsp
Method

for daugh: 
Mix flour, add salt oil & make soft dough by adding required water
Filling needs..
Boil potato and grate it.
Grate carrot,thinly chopped onion ,florettes of cauliflower(partly 
boil)& par boiled peas 
add all the masalas & corinder leaves salt . 
Divide the dough into equal sized balls.

Roll out small disc,and place the tbsp above mixture in the center,drag 
up four sides edges.

Attach and if you feel there is extra dough,remove.

Roll gently to a thick paratha,and heat the griddle and cook it both 
sides adding ghee/oil into golden brown. 
serve hot with curd / bundi raita. 

Jawarroti(JONNA ROTTI)

This is famous in Maharashtra.Healthy,filling food.

Jawarflour 3cups

onions 2 chopped

Geen chilies paste 11/2tsp

chopped coriander leaves

cumin seeds powder

chopped curry leaves


Turmeric powder pinch

chopped fenugreek leaves chopped

salt

Method:

With all the ingredients, make soft dough. Make roties out of dough and cook on tawa
with little oil both side till they become brown.

Serve hot with tomato chutney or redchilli pickle/ulli karam

METHOD-2

Make dough with hot water and salt. Make big medium thin rotis and cook on griddle
sprinkling little oil&water both the sides,serve hot with ullikaram.

Kashmiri Puri
plain flour 1cup
wheat flour 1cup
Aniseed, tbsp,roasted & ground
Dry yeast 1 tsp
warm milk
sugar 2 Tbsp
curd 2 Tbsp
saffron strands
poppy seeds 1 tsp
ghee for deep frying

salt little

Method:-

Sprinkle yeast and 1 tsp sugar over warm milk, cover and leave aside for 30
mins.

Sift together wheat flour, plain flour and salt in a bowl, add the
remaining sugar and aniseeds.

Gradually pour the yeast mixture and knead well for 15mins till the dough becomes
soft,cover with a damp cloth and keep
aside for5 hours (for best results keep overnight).

Next morning knead again and divide the dough into 20 balls.

Mix saffron, curd and poppy seeds together


and leave aside for 15 mins.

Roll out each ball into a 4' round puri and smear one side of each puri with the
saffron mixture before frying.

Heat ghee in a panand fry 1-2 puris at a time until it turns golden brown.

Serve hot with yogurt.

VARIETIES OF KULCHAS
Kulchas are more or less like paratha/ naan method.

KULCHA GROUND RECIPE

Khulcha makes like as paratha mehtod

A special ovan(Tandoor) is used for them,even we can make With normal oven / on pan
also.

Do make kulchas perfectly round, the charm is in rolling them oval or pulled from one
end.

best fresh, or refrigerate dough till used.

Flour is used for kulcha preparation.

Each kulcha is made up of six layers after the raw `pancake' has been folded six
times.

Each layer is kept distinct by using dry flour. Then it is cut and a filling is put in
each layerThe Kulcha is a favorite accompaniment to the Nehari.(UTTAR PRADESH The soft
texture of this bread is good with curries.

A Tandoor is a clay oven in which coal is aglow at all times and grilled over coal,
never actually touchingthe coal.

North Indian breads are baked in the tandoor by slapping them on the hot internal
surace of the tandoor

Very tasty rotis,with fine aromatic (masala)

rotis,filled with different stuffings like..

Butter kulchas

Mixed veggi kulchas


Palak&methi kulchas

Paneer kulchas

Paneer& cabbage kulchas

Potato&methi kulchas

Mint kulchas

Peas&palak(spinach) kulchas..etc..

Paneer And Cabbage Kulcha

Sieve the baking powder, salt and flour together.

Melt the butter and add mash it till it becomes fluffy.

Add kalonji. Make a hole in the center of flour mixture and pour milk and spread yeast
on it.

spread fresh yeast on it. 

When the yeast starts bubbling start to make the dough 

The dough should be slightly elastic. 

Keep aside for 5hours. Make the dough as for Naan.
Now prepare for filling masala curry.
Mix cabbage and paneer together. 

Add salt, black pepper, garam masala to cabbage mixture. 

Make the balls of flour dough.. 

Stuff the mixture into balls. 

Roll into slightly thick rotis. 

Grill it in tandoor / griddle till done.
Note:­kala jeera called as kalonji seeds.
LAZEEZ KULCHA
Allpurpose flour 1/4kg
Dry yeast 1/4tsp
Baking powder 1/4tsp
Milk 1cup
salt
sugar
oil 1 1/2 tsp
curd 1 tbsp
FILLING

Mint leaves tbsp


Ajwain 1tsp
salt
Red chilli powder 1/2tsp
chopped onoin 1
Fresh chopped coriander leaves
Method

Dissolve yeast in 3 tbsp of warm water.

Sieveflour, add sugar and salt.

Pour curd in the centre of the flour and sprinkle baking powder on it.

Leave for a few seconds till it starts bubbling, add oil and desolve yeast.

Knead with warm milk to a soft dough.

The dough should neither be too soft nor stiff. It becomes loose after it is kept away
for a few hours.

Brush the dough with oil.

Keep the dough and cover it with a pan inverted over it. Keep it in a warm place.Use
for best results,a polythine cover.

Once the dough get double in size, knead it again and keep aside.
Make lemon sized balls.

Mix the fillings ingridients very well.

Press gently with the roller and then with your hand stick it in a tandoor by
applying water.

If you do not have tandoor,use gridle/oven,


Once cooked then take it out from the tandoor and apply Ghee on it.

Loach Poori
is traditionally from Punjab.

"Loach" meaning elastic stretchy texture.

It is normally a serves with cholay(chickpeas curry), specially at the breakfast time.

Loach Poori is similar to Kulcha but it is deep fried.

Allpurpose flour 3 Cups


Sugar 1 Tbsp
Salt
Baking Powder 1/2 teaspoon
Ghee 3 tbsp

Yogurt/curd 2tbsp
Cold water 3/4 Cup
Ghee /Oil to Roll dough 1/2 cup
Vegetable oil
Method
Mix and sift items flour,soda,salt.

Cut in Ghee till crumbly. Knead in curd.

Add water little at a time and knead. Make a soft and a little sticky dough.

Cover dough with Wrap and allow to keep for about 2 hours at room

temperature.
Grease with oil to your palms.

Pinch and make a ball roll it into 5-6”diameter. .

Lift and float it in the Deep Fryer, the rolled surface facing the oil. Turn over Poori with a skimmer. It should
fluff up.

For uniform fluffing rub the Poori surface in the fryer with the skimmer.
CHATS & TV SNACKS
ROASTED ALMONDS/CASHEWNUTS/PEANUTS

Almonds/other nuts 200gms


Oliv oil 3tbsp
Salt
Pepper powder
Method:-
Take almonds without skins.
Heat oil and roast them to golden,stirring all the time.
Place them on kitchen paper to absorb extra oil.
Sprinkle salt & pepper.
They are tasty as cold as warm.
Handy tips:- Can be made with sunflower seeds also.
MURMURA CHAAT

Murmura 1 full cup


Chickpeas halves
Roasted groundnuts
Chopped coriander leaves
Fresh lemon bit
Chopped green chillies 1tsp(finely)
Pudeena(mint fresh ones) 1tsp
Chillipowder 1tsp
Salt
sev/plain crushed corn flakes 2tsp
Finely chopped red onion 1/2cup
Cored/grated carrot
Method:-
Make ready all chopping vegetables,
Mix together and add the powders,mix well.
In a bowl add roasted peanuts,chickpeas
and above mixture,rub well.Add chopped chillies,chopped red onion.
Mix lemon to it.
In a serving bowl take 2tbsp of mixture,and place the
murmura(tbsp),and chopped green leaves over,sprinkle crushed corn
flakes.Serve immediately.

GREEN PEAS MASALA

This is also the same process as above!


The only changing is instead of murmura we are using,peas.
Soaked & boiled greenpeas 1cup
All ingredients are same as above.
But the peas should be "warm" before you serve.
So,heat oil(tsp) and warm them ,before keeping in serving
bowls.Serve a piece of lemon bit.
Mix the other ingredients well in a other bowl.
Suggestion:-
Can be made with mung(green gram whole)
sprouts,chick(whole)peas,(soaked & boiled),Yellow peas,ROASTED
PRESSED RICE etc....
ROSTED SOYA BEANS
Soya seeds 2cups
Baking powder/sodium bi carbonate 1tsp
Salt,oil and chaat masala
Method:-
Soak seeds in soda water for 5 hours.
Allow to dry (spread on a cloth).
Heat oil and fry them to crispy.
add salt,chatmasala.
Suggestion:-
Add tomato slices,keera (green cucumber) and little red chilli
powder for spicy masala.

BHEL POORI
Rice flakes 2cups
onions 2chopped
mint leaves 1tbsp
green chilies 4-5(thinly chopped)
chaat masala 11/2tsp
Tamarind 40gms
Jaggery 40gms
sev(thin murukku) 1/2cup
coriander leaves
Salt to taste

Method:

Boil the tamarind and jaggery in 1 cup of water for


few minutes, strain&remove the pulp and keep the water
aside.

Mix the mint leaves and green chillies and grind to a


smooth paste.

• Take the rice flakes in a bowl, add mint leaves paste,


tamarind water, chopped onions and green chilies, chat
masala, salt, sev and mix well.

Place this mixture on a plate, garnish with


coriander leaves and serve.

SALAD WITH SEEDS& SPROUTS

White beans sprouts 1cup


Riped mango 1
Orange/Clementine bits 11/2 cups
Pineapple slices 2
Apricots 3
Peach 1
Cherry tomatoes 1cup
Fresch orange juice 21/2 tbsp
Ground pepper(freshly) 1/2tbsp
Olive oil 3tbsp
Lettuce 1cup
Balsam vinegar tbsp
Chickoo bits 1tbsp
Method:-
Soak apricots in warm water for 21/2 hrs.
peel orange and separate segments,discord seeds,cut into cubes.
Cut pineapple into cubes,Peel and remove the stone from mango,cut
into cubes.
Cut apple & peach into cubes.
Place them in a big bowl,along with cherry tomatoes.
add torned lettuce,bean sprouts.
Dressing:-
olive oil,vinegar,salt,ground pepper,and orange juice.
Mix chill juice.
Combine all cut fruits in a serving bowl,and add above sauce over
(make whirls ,it looks nice!!),serve immediately.

CAULIFLOWER FRITTERS IN CURD

whisked Yogurt 900 gm.


Gram flour 2cups
Cumin seeds 1tsp

Red chiilli powder 2tsp

Turmeric

Asafoetida pinch

Bi-carbonate of soda pinch

Chaat-masala 2tsp
Potatoes (sliced) 150 gm.
Brinjal (sliced) 100 gm.
Cauliflower 250 gm.
Salt
Oil for frying.

METHOD :
Cut cauliflower into small florets and par boil with a pinch of
salt.

Make a thick batter out of gram flour, cumin powder, chili powder,
turmeric powder, asafetida, soda bi-carbonate, salt and water.

Heat oil, dip vegetable in the batter and deep fry till brown and
crisp.

Place fritters in a dish and pour the yogurt over them.

Sprinkle chaat-masala, and


serve cold with tamarind /coriander chutney.

DOUGHNUTS

Condensed milk 2tbsp(sweetened)

Milk 1/2cup

Allpurpose flour 1/4kg

Egg 1

Butter tbsp

Dry yeast 2tsp

Salt pinch

Powdered sugar 50gms

Cinnamon powder ½ tsp

Method:-

Mix the condensed milk and milk and warm it over a pan of hot
water

Mix the yeast and one/two tbsp of flour and cover it to ferment
for 30 min.

Mix the salt, remaining flour, beaten egg and melted butter to the
fermented yeast and stir well.

Knead the dough well and cover it with a polythene sheet and allow
it for 30 minutes.

Roll the dough into ¼ thickness & cut it into rings with a
doughnut cutter.

Deep fry this & roll it over sugar and cinnamon mixture and serve

Greenleaves Dip
A dip is suitable for any snack.

Finely chopped mintleaves 1/2cup


chopped green onions 1/8cup
chopped coriander tbsp
salt &pepper as per taste
water/ milk 2cups
plain yoghurt 2½cups
Hot green peppers 1

Method:

mixevrything into a thick batter,add water andmix witout any


lumps.

Serve chill with snacks.


Tips:-kasoori methi can be used instead!
BREAKFAST

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VARIETIES OF IDLIS

IDLI (INDIAN STEAM CAKES)


Idlies with Idli Rice

par boiled rice 1 1/4cups

Blackgram (husked) approx 1/4


Method:-

Soak 11/4 cups of Idli rice in water for 6-7 hours.

Wash three to four times.

Wash 1 cup of the blackgram three times and then soak it in cold water for 2-3 hours.

Grind the urad for 20 minutes in wet grinder.

Remove the dough.

Start the grinder with 2 cups of water and slowly add the soaked rice.

Grind the rice for approximately 15-20 minutes,add if water required.

Remove the dough.

Mix both the doughs, add salt.

Ferment the dough overnight.

Steam idlies as normal way for 10-12 minutes.

Yield: 20 idlies
Serve with coconut chutney,tomato&onion chutney,

idli podi,nallakaram,sambar.

IdlI
Have anybody tasted "Idli with murmuras (maramaralu in telugu).

It is a variety idli with mouth watering taste.

Here i am giving try it.Very tasty.You may like them.MURMURA IDLI


Rice semolina cup

Idli special semolina cup

Murmuras cup

Black husked gram 1/4 cup

Salt for taste

Grated carrot 1tbsp

Oil littel for brushing the moulds

Method:-

Wash all separately soak them over night (separately)

Blend the husked blackgram(urad dal) till smooth paste.

Strain and add the semolinas (2) to the above paste.

Sqeeze murmura compleately and add them too.

Now add salt,grated carrot.

The batter should neither too thick nor too thin.

Make idlis as usual manner.

Serve hot with ground nut chutney or ginger chutney.

Suggestion tips:-

Can be added with vegetables like beetroot,green peas also.

GREENGRAM(HUSKED) IDLI-2

Can be used even chanadal(husked bengal gram) instead!

Husked greengram 1cup

Salt for taste

Carrot Grated finely

Greenchilli 3-4
baking/cooking soda ½tsp

Grated cabbage ½tbsp

Cauliflower ½tbsp

Greenpeas 1tbsp

Chopped coriander ½cup

Method:-soak greengram for 2 hours.

Grind to thick paste.Add everything chopped vegetables.

Boil water in a big skillet.

Pour the batter into moulds.Steam them until done (app.12-15 min).

Serve with curry leaves chutney or ginger chutney,it tastes great !

Note:-No fermentation at all!

Idli With Greengram husked dal-2

1 Cup green gram dhal


11/2 tbsp grated fresh coconut
5 green chillies
A Pinch of asafoetida
1/2 Cup thick sour curd
A pinch cooking soda
salt to Taste
mustard seeds - 1/4 tsp

Method:-

Soak dhal for 2 hours. Grind coconut, green chillies, asafoetida and salt to smooth pas
dhal separately without adding water till coarse rawa consistency.

Mix both the ground paste together with sour curd.

Heat oil and splutter mustard seeds in it and pour over the batter with soda.

Mix well and steam idlis in usual way immediately (No need to ferment this batter)

MULTICOLOURED IDLIS

This is a creative idli, i read in a book.


Chatni is prepared with very little water.

This chatni is placed at the center of the idli cup; The idli dough is poured around the
center.

You may shake the plate very lightly to ensure that shape is to your desired form.

Other alternatives are:

Idli dough is poured first.

Pour ChatnY in different designs. Be Creative.

Pour idli dough into the idli cup first.

Add a thin layer of chatni over it.

You may have to develop your own thickness / thinness of the chatni to your liking.

Finally, pour another layer of idli dough to create a sandwich.

Chatni is mixed with idli dough.

Course or fine texture of the chatni helps you create different grain texture.

Different types of chatni (or even chatni powder / pickle) give different color and tast

Even sambar can be used instead of chatni.

Make the sambar thick enough to avoid diluting the idli dough.

If you use bisibELe bhaath powder to make the sambar, you may even get a bisibEle idli!

If you prefer, you can use puLiyOgare gojju (curry in smooth sauce) in place of chatni.
careful about the spiciness control!

Another variation would be to use onion gojju. You get Indianized pizza like idli!

Do you like it sweet? Go ahead and use pooraN or coconut with jaggery instead of chatni.

Be bold and creative. Add zest and enhance pleasure to your palette.

To really get rainbow idli combinations, both in appearance and taste, you can develop c
variations for a variety of colors, all using ground vegetables for colors in proper mix

You can do tricolor idli for Indian Independence Day.

You can use texture variations using green pea, shredded carrots, pearl onions and other


vegetables.

CHILLED(KERALA STYLE) IDLIS

Nice to serve in summer time.Cold & tasty in warm&hot time,

specially at the evening times.

It is a refreshing tiffin to serve in summer days.

Make the idlis as normal style.


Pr
masala,and at the serving time,serve with this style(below).

Rice 250gms(1/4kg)

Husked blackgram 100 gms(1 cup)


Salt To taste
Oil

FOR CURD MASALA:-

Chilled curds 4 cups


Readymade Idlis 12
carrots 12tbsp
oil 3/4tbsp
coriander leaves

mustards
salt

Asafoetida
Green chillies 5 chopped

Method:-

Soak blackgram and rice overnight in water.


Grind them coarsely Add salt and beat it.

allow to ferment for 10 hours.(do not beat the batter).

Grease the Idli Moulds with oil.

Pour the batter in the moulds.

Keep the Idli Stand in the pressure cooker with boiling water.no need of
whistle.

Steam it for 8-10minutes on high and 2 minutes on low heat .

Scoop out with the help of a slotted spoonm

Serve hot with coconut chutney and sambar,tomato&onion chutney.

METHOD

Make Idlis as normal method. Cool them.

Beat curd adding a cup of water, add salt.

Add1/2 teaspoon of sugar-it is optional!!

Grate carrots

chop coriander leaves.

Heat 1/2 tabs oil, add mustard.

When mustard splutters add hing,cool and

pour on to the curds.

Keep half amount of the curd masala aside.

Soak the idlis in the other half of the curd masala and keep in the fridg
well.

serving method:- Fry chillies in the oil.

Place the soaked idlis in an attractive plate,pour the curd mixture­ spri


fried chillies. 

Garnish with grated carrots and coriander leaves.

For decoration just sprinkle with (very lightly)red chillipowder over!!!E

CABBAGE IDLIS

Rice 2½cups

Grated cabbage 1½cups

Chilli powder 3 tsp

Asaphoetida

Salt

Method: Coarsly grind all the ingredients except cabbage adding required

The batter must be thicker than idli batter.

Add the grated cabbage into the batter and mix well.

Make idlis of this batter and cook for 15mns on slow heat.
Pour tsp oil/ghee over the idlis.

serve hot with chutney or sambar.

Varieties of Upma

Semolina(cream of wheat) cup


Boiled water 1½ -2cups(same cupas above)

Salt

Greenchillies 5

Ginger 1½cm

Cashewnuts 8

garammasala 1tsp

Cloves powder ½tsp

Freshcurryleaves 1twig

Freshly squeezed

lemonjuice 1tsp(asper taste)

Oil/ghee tbsp

White onion 1tbsp

Tomato small

Tempering:-

Mustards ½tsp

Blackgram ½tsp

Bengalgram ½tsp

Red broken chilli 2-3

Turmeric(optional)

Method:-

Roast rawa to avoid the raw smell.Keep aside.

Chop the greenchilli to small bits.


Chop the ginger into small bits.

Dice the tomato & onion finely.

Boil water on other stove.

Heat oil and make tempering with the given ingredients.

Add chopped chillies,ginger,onion

fry for 1 minute.Add tomato bits,curryleaves and stir for a while.

Pour boiled water,add salt.Simmer.

Add slowly rawa on stirring,cover and cook for 2 minutes.Add garammasala.

Check the salt and stir ocassionally.

When it gives fine flavour,remove from heat and add lemon juice,

serve hot with fresh coconut chutney.

PLAIN UPMA-1

semolina 1cup

cashews 5
Blackgram 1tsp
each cumin and mustard seeds ½tsp

curry leaves twig

green chillies 4chopped


onion 1chopped coarsely
oil 2tbsp
ghee 1tsp
lemon juice
salt

Boiling water 3cups


tomato slices (optional)

Method

Heat oil in a heavy pan.

Roast semolina slightly to avoid the raw smell.Keep aside.

Add the cashew, seeds, blackgram and fry until done.

Add the green chillies, curry leaves and onions.

Stir and saute till the onions are pink. Add the salt.

Pour in 2 cups boiling water. (if needs add somemore if require


of rawa needs little more water)

simmer. Add rawa slowly on stirring without getting any lumps.

Add ghee, lemon juice and mix well.

Mould into a greased cup and unmould onto serving plate.

Goes well with fresh coconut chutney.

(Decorate with tomato slices.)

Serve hot with steaming coffee or tea.

Vermicelli/SEMIA upma
vermicelli 1 cup
Boiled water(hoT) 21/4 cups
curry leaves a bunch
onion 1 (optional)
mustard seeds 1/2 tsp
urud dal 1/2 tsp
gram dal 1/2 tsp
Red chillies 2
oil 5 tsp

Method:-
Roast vermicelli in ghee/oil for 2 min until it becomes slightly white in color.

Heat oil, add mustard seeds.

When it pops, add red chilies, urud dal, gram dal and asafoetida.

Add curry leaves and finely chopped onions.

Add the roasted vermicelli .

Now add 2 cups water and leave it covered in low heat. Stir occasionally and cook until
soft. Roast cashews in little ghee and add it to the upma. Serve hot

PLAIN UPMA

Semolina 1cup

Hotwater 2cups(boiled)

Salt totaste

Greenchillies 3-4

Ginger 2cm

Fresh curry leaves 1 twig

Fresh lemon juice ½ part(squeezed&drained )

For tempering:

Mustard seeds ½tsp

Cummin seeds ½tsp

Red chillies 1(broken-optional)

Cashewnuts 9
Oil/ghee 1 tbsp

METHOD:-

Boil water.

Roast semolina for 2 minutes along with cashewnuts,keep aside.

Heat oil in a non-stick bowl.

Add mustards ,after splutter add cummin,red chillies and fry for a second

Add chopped green chillies,ginger,fry for ½ minute.

Add curryleaves.

Now pour hot (measured) water and simmer(low heat),add salt.

Add slowly semolina to the water,keep on stirring.

After done keep the lid and allow to cook until the rawa is cooked proper
from the heat and add lemon juice and mix well.

Serve hot with coconut chutney or chickpeas chutney or ground nut chutney

UPMA WITH RICE FLOUR

This is a new type upma and should be cooked very slowly.

RRice flour 1 cup

Water 1½cup

Salt to taste

Onion 1 chopped

Greenchillies 3

Dry red chillies 1(broken)

Oil for tempering

Mustard seeds
Cummin seeds

Blackgram

Bengal gram

METHOD:

Take a thick bottomed non-stick skillet.

Heat oil and dad mustardseeds,when they crackles,add blackgram,red chilli


gram.

Fry for a second.

Add onion bits,green chillies and curry leaves.Fry for ½ minute.

Add water and salt ,boil for 2-3 minutes.

Add rice flour slowly without any lumps.

Cover with a tight lid and slow the heat.(place a wide bowl as a lid and
water)

Let it cook till the rice flour is soft and tender.

Stir ocassionally,otherwise flour is not cooked!!

It needs more oil also.

Serve with tomato chutney or gongura chutney.

WHEAT SEMOLINA UPMA

This also in the same process as semolina upma.But it takes little more t
than semolina upma.

Wheat semolina 1 cup

Boiled water 2½ cups

Greenchillies 4 chopped

Ginger 2½ cm chopped
Curryleaves 2 twigs(fresh)

Carrot ½ grated)

Tempering:

Mustard seeds ½tsp

Cashewnuts 10

Redchilli 18dried broken)

Blackgram ½tsp (husked)

Bengal gram ½tsp(channa dal)

Oil/ghee 1tbsp

Salt to taste

Lemon juice 1 tbsp(as desired)

METHOD:-

Boil water.

Tempering first with given ingredients.

Add chopped green chillies,chopped ginger and cashewnuts.Fry for a second

Add hot water and turn the stove very low heat.Add salt.

Add wheat semolina slowly to the water ,mix well without any lumps.

Keep the lid and allow to cook for 2 more minutes.

Stir ocassionally.

Turnoff the stove and add the fresh lemon juice and mix well.

Serve hot with coconut chutney.

SEMIYA UPMA
Small fine semiya 1 packet

Water Equal quntity of the packet.

Greenchillies 3-4

Cashewnuts 6

Almonds 4(sliced)

Ginger 2cm(chopped)

Fresh curryleaves 1 twig

Carrot (small) Grated

Garammasala 1tsp

French beans 2(chopped)

Greenpeas 1tbsp

Tempering:-

Mustards,blackgram(husked),Cumminseeds

Oil/ghee 1 tbsp

METHOD:-

Boil water.

Saute`semiya in a nonstick pan for 1 minute adding with 1tsp oil.

Put tempering first with given ingredients.

Add cashewnuts,sliced almonds and saute`for 1 minute.

Add vegetables and cook for 3 minutes OR till they become tender.

Add hot water and slow the heat.

Add slowly semiya to the water and mix well without any lumps.
Cover with a lid.Stir optionally.

Cook until it gives fine flavour.

Remove from the heat and serve hot!!

MASALA UPMA(CASHEWNUTS)

Semolina 1cup(Suji)

Cashewnuts 18(full)

Curryleaves Handfull

Garammasala 3tsp

Turmeric ½tsp

Greenchillies 2(finely chopped)

Ginger 2-3 cm(chopped)

Coriander powder ½tsp

Tempering:-

Mustards

Blackgram

Bengal gram

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Roast semolina in anonstick pan,without oil.

Start with tempering and add the greenchilli bits,ginger bits,curryleaves

Fry for a second.


Add hot water and slowly mix suji in the hot water.Add salt.

Turn stove into low heat.

keep the lid,allow to cook till it gives fine flavour.

Add garammasala,coriander powder and mix well.

Stir optionally.

After done remove and serve hot.

VEGETABLEMASALA UPMA

Semolina Fine1cup

Carrot 1 (peel&chop)

Frenchbeans 2(chopped and boiled)

Greenpeas ½cup(soaked&boiled in water)

Tomato 1chopped

Potato 1 peeld & chopped

Greenchillies 4-6

Ginger 2-3 cm(chopped)

Curry fresh leaves 2twigs

Lemon juice Fresh(½ bit)

Tempering:-

Mustard seeds

Black gram

Bengalgram

Cumminseeds
Almonds

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Saute`semolina for a minute without oil/ghee.

Tempering first with given ingredients , add almond slices and fry for½ s

Add chopped vegetables and fry for 2 minutes OR untill they get tender..

Add boiled (measured) water mix salt and garam masala.

Gradually mix semolina to the water without any lumps.

Turn the flame to slow and keep the lid.

Allow to cook for 2 minutes,stir meanwhile time.

Remove from the heat and add lemon juice.

Stir well and serve hot with chickpeas chutney.

VEGETABLEMASALA UPMA

Semolina Fine 1cup

Carrot 1 (peel&chop)

Frenchbeans 2(chopped and boiled)

Greenpeas ½cup(soaked&boiled in water)

Tomato 1chopped

Potato 1 peeld & chopped

Greenchillies 4-6

Ginger 2-3 cm(chopped)


Curry fresh leaves 2twigs

Lemon juice Fresh(½ bit)

Tempering:-

Mustard seeds

Black gram

Bengalgram

Cumminseeds

Almonds

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Saute`semolina for a minute without oil/ghee.

Tempering first with given ingredients , add almond slices and fry for½ s

Add chopped vegetables and fry for 2 minutes OR until they get tender..

Add boiled (measured) water mix salt and garam masala.

Gradually mix semolina to the water without any lumps.

Turn the flame to slow and keep the lid.

Allow to cook for 2 minutes,stir meanwhile time.

Remove from the heat and add lemon juice.

Stir well and serve hot with chickpeas chutney.

PULIKHADI(YOGHURT UPMA)

We need sour curd(medium) for this upma,needs more oil,chillies than norm
upma.Semolina should be small grains.
Yogurt 11/2 cup

Greengram dal(husked) 1tsp

Turmeric

Method:-

sieve semolina and add with yogurt,salt,turmeric,greengram dal split ,mix


bowl,keep aside.

Cut green chillies legnthwise,cut onions legnthwise.

Heat oil and add tempering ingredients,after they done well,add chilli bi
and curry leaves.

Fry until onion turns to pinkish brown.

Simmer,add slowly the yoghurt mixture and stir well,cover with a deep pla
1/2 cup water in that.

Allow to cook slowly(otherwise it burns under the skillet.

Stir occassionally,check all the time without burning.

It takes more time to cook.

After it cooked well,gives an aromatic flavour.

Check salt & oil then remove and serve.

Note:-The batter (mixture/yogurt )should be like as pakora dough.

Suggestion:-Can be used even rice flour also.

VEGGY UPMA

Semolina 1 cup (shredded wheat)

Onion 1

clove Ginger

small piece 2 inches


Salt

Bengalgram 1 tsp

Blackgram 1 tsp

Cashewnuts 8

oil 1/8 cups

Beans tbsp(chopped)

Potato ½

Green peas ½cups

Cauliflower 4 florets

Carrot 1

Method

Chop onion, garlic and ginger into small pieces.

Chop the remaining vegetables into cube size and ½ly boil them.

Heat oil and add mustard seeds.

As soon as they pop add bengalgram and blackgram.

fry for 2 minutes, add onion, ginger they turn brown,

Add the semolina. Fry until you get the aroma flavour.

Add salt, hot water and partly cooked vegetables.

Simmer,cover and cook until it done.

Serve with chutney.

BREAD UPMA
1 onion 1
1 potato 1
1 green chili 1-2
1 tomato 1
1/4 spoon of cumin seed ½tsp
1/4 spoon of mustard seed ½tsp
4 slices of bread 5
cashew nuts and raisins

turmeric powder(optional)
garam masala ½tsp
oil 1½tsp
Salt

Method

Cut onion, potato and tomato into small bits.

Chop green chilli into bits.

Cut the bread into 1cm bits.

Heatoil and add mustards,as soon as they splutter,add cumin

add chilli bits,onions and fry till they turn to golden.

Add the chopped potato and fry for a while.

Add the chopped tomato and cook for 2 minutes.

Check the salt,add the garam masala powder and mix..

Add the cashew nuts and raisins.

Add the bread pieces and stir it.

Leave it for 2-3 minutesuntil it done.

Sprinkle some thin some Sev over to enhance the look!.

PESARATTU, UPMA and GINGER CHUTNEY

GREENGRAM DOSA(PESARATTU)WITH UPMA


Prepare upma first,and keep aside.

Whole GReengram 250gm

Rice tbsp

onions 2
Green chilies 6
Ginger 2cm
cummin seeds
salt
oil 1cup

Method:-

Mix greengram,rice in water for 14 hours. Drain it.


Grind along with add chopped onion , green chilies,
ginger , spoon cumin seeds , salt with a little water. to a smooth paste.
Chop the remaining onion into small cubes,keep aside.
mix the cummin seeds,thinely chopped greenchilli,onion,
Heat tsp oil and lightly roast them and keep aside.
Keep the frying pan on medium heat and grease it with little oil.
Spread it into a thin round disc and drizzle tea spoon of oil around dosa..
Cover with a lid.
Spoonwith tspful of chopped onions, cummin and green chilies over dosa.
Cook until it turns golden crispy brown.Flip it and allow tostayfor a while.
Serve it hot with Upma and fold, along with Ginger chutney.

FOR UPMA
cream of wheat 1cup
Hot water 2cups
chena dal 1 tsp
Urad dal 1
mustard seeds
oil tbsp
Green chillies 3
Ginger
curry leaves
salt
Carrots grated
Fresh peas grated
onion cut into cubes(optional)
butter/ghee 2tsp

Method
Heat oil in a skillet,add tempering ingredients and fry until they done,
add chopped chilli,ginger,onion(if use),Fry for 1 minute.
Add grated carrots,peas and fry them for 2 more minutes.
Add hot water and salt.
Mix ghee also.
Now pour roasted rawa slowly into water ,keeping on stirring to avoid lumps.
Simmer,cover with a lid.
Cook until the rawa gives fine aromatic smell.Keep aside.

GINGER CHUTNEY
ginger 2cm
Grated jaggary tbsp
2 tablespoons Bengalgram 1tsbp
Blackhusked gram 1tsp
DRy red chillies 6
Mustard seeds
salt
Tamarind pulp
Asafoetida
oil 2tsp
Method
Roast all pulses,mustardseeds and red chillies to golden,add asafoetida.
Add salt,and grind into powder when it is cool.Add the other ingredients and grind to pa

needs water.

Recipes with eggs

EGG CURRY

Eggs

Onion 1

Oil 4tbsp

Garlic 2pods

Ginger 21/2cm

Chillie powder 1/2tsp

Coriander seeds 1tsp

Turmeric 1tsp

Cumin

Salt

Tomatoes 4

Coriander leaves 2tbsp

Garamamasala 1tsp

Method:-

Chop onion,tomatoes.

Heat oil and fry onion to pinkish brown.

Paste garlic,ginger and spices.


Add them to onion and fry further 2 more min.

Add salt,tomato,green leaves,allow to cook until it thickens.

Add egg halves and masala and cook till the eggs get warm in the sauce.it takes 5 min.

EGG KHURMA

Hard boiled eggs 8

Almonds powder 2tbsp

Garlic 1tsp

Curd/yoghurt 1cup

Poppyseeds 2tsp

Sesame seeds 1tsp

Biryani leaves 2

Chillipowder 1/2tsp

Salt

Lemon juice 2tsp

Method:-Make turmeric paste,and brush it over eggs.

Heat yoghurt,add poppy seeds,sesame,almonds,masala leaves,chill powder,and salt.

Wait until the yoghurt turns to thicken.

Pour 1 cup of water and put the eggs,continue to boiling with the eggs till the gravy ge

Add lemon juice before serving warm,goes well with warm plain rice.

SPICY OMLETT

Eggs 6

Bengal gram flour 4tbsp

Curd 2tbsp

Blackpepper 1/2tsp
Salt

Coriander powder 1tsp

Cardamom powder 4

Onion 1/2cup

Oil/ghee for roasting

Method:-Make a fine batter by whipping eggs along with the other ingredients.

Make omlett as original mehtod.

Fold it and continue to roast for a couple of seconds.

Fold again to ¼ of its size.Turn immediately,can be cut thick slices,garnish with little
powder,and chopped green leaves before serving them.

CRUMBLED EGG

Potatoes kg

Turmeric tsp

Salt

Oil for roasting

Chillipowder 1/2tsp

Eggs 8

Chopped onion 1

Chopped garlic 1

Greenchillies 3

Tomatoes (sliced) 4

Ginger(ground) 21/2cm

Chop potatoes and fry to golden

Meanwhile whip the eggs.

Wram 2tbsp oil and fry the chopped onion and mix the
Other ingredients for 2 min.

Add whipped egg and stir them until egg become fried.

Serve with chopped fresh coriander and fried potatoes

And chopped tomato slices!

Lemon jice 2tsp

Method:-Make turmeric paste,and brush it over eggs.

Heat yoghurt,add poppy seeds,sesame,almonds,masala leaves,chill powder,and salt.

Wait until the yoghurt turns to thicken.

Pour 1 cup of water and put the eggs,continue to boiling with the eggs till the gravy ge

Add lemon juice before serving warm,goes well with warm plain rice.

SPICY OMLETT

Eggs 6

Bengal gram flour 4tbsp

Curd 2tbsp

Blackpepper 1/2tsp

Salt

Coriander powder 1tsp

Cardamom powder 4

Onion 1/2cup

Oil/ghee for roasting

Method:-Make a fine batter by whipping eggs along with the other ingredients.

Make omlett as original mehtod.

Fold it and continue to roast for a couple of seconds.

Fold again to ¼ of its size.Turn immediately,can be cut thick slices,garnish with little
powder,and chopped green leaves before serving them.
CRUMBLED EGG

Potatoes kg

Turmeric tsp

Salt

Oil for roasting

Chillipowder 1/2tsp

Eggs 8

Chopped onion 1

Chopped garlic 1

Greenchillies 3

Tomatoes (sliced) 4

Ginger(ground) 21/2cm

Chop potatoes and fry to golden

Meanwhile whip the eggs.

Wram 2tbsp oil and fry the chopped onion and mix the

Other ingredients for 2 min.

Add whipped egg and stir them until egg become fried.

Serve with chopped fresh coriander and fried potatoes

And chopped tomato slices!

VEGETABLE OMLETT

Eggs 2

Tomato 1

Salt

Pepper
coriander leaves

Ginger crush

Butter/ghee 2tsp

Greenpeas 1tsp

Grated potato 1small

Shredded cabbage 1tsp

Black oliv 4halves

Capsicum 3 colour 1tbsp

Method:-

Deseed the capsicum &remove the hard,middle part.

Chop them into small strips.

Thin slice the tomato,heat a nonstick pan and fry all

Vegetables except tomatoes for a while.

Meanwhile whip the eggs thoroughly along with salt,pepper

Crushed ginger.

Pour immediately over vegetables evenly.

Place the tomato slices over omlett.

Sprinkle chopped coriander,cover with a right lid.

Cook for 1-2 minutes or until it gets golen colour downside.

Remove carefully to serve with toasted bread and juice.

TOMATO OMLETT

The tomatoes should be stiff.

Eggs 2

Salt
Pepper

Greenchilli 1

Tomatoes 3-4 small

Grated cheese 1tbsp

Butter 1/2tbsp

Gramflour 1tsp

Red onion 1/4

mint leaves 4

Method;Beat egg well(frothy).

(Add salt&pepper to it,when you are beating)

Cut the red onion to small cubes.

Chop medium size tomato slices,very thin chilli bits.

Heat a nonstick pan and drizzle 1/2tbsp butter.

Add chilli bits,onion cubes,saute” for 1 minute.

Pour immediately beaten egg and spread evenly with lifting

the panhandle.

Spread immediately tomato slices,and grated cheese.

Sprinkle finely chopped fresh coriander leaves.cover,and cook For 2 more minutes.

Serve carefully into a serving plate!

PERSIAN POTATOES OMLETT

Potatoes 4

Salt tsp

Oil 4tbsp

Eggs 6
Turmeric

Onion 1

Fresh coriander 1tbsp

Red chill powder 1/2tsp

Method:-Peel&cut the potatoes into small bits.

Heat oil and fry potatoes,onion until the onion gets

Reddish brown.

Add salt,chill powder,turmeric,and green leaves.make two portions.

Beat the egg,make two parts.

in another skillet pour oil/ghee

And add one portion of potato mix,spread evenly,pour over

The whipped egg,cook tills it get fine golden brown(until it gets firmly set).serve hot.

Cook the second portion also In the same way.

CARROT&CABBAGE OMLETT

Grated carrot 1cup

Shredded cabbage 1/2cup

Chopped red onion 1tbsp

Beaten eggs 3

Salt&pepper

Currymasala 1tsp

Mushrooms Fine quality,slices

Ghee/butter 1tbsp

Tomatoes slices 6

Method:-
Beat the egg along with salt&pepper.

Chop all vegetables.

Heat nonstick pan and drizzle with butter,

Fry for a second with all vegetables.

Pour the beaten egg and garnish with tomato slices

And green leaves,cover for 1-2 minutes and slowly remove&serve.

STUFFED CAULIFLOWER MASALA PURI

Wheatflour 1 cup(atta)

Allpurpose flour 1cup

Salt to taste

Ghee/oil for deep frying

Cauliflour 2 cups (crockets)

Garammasala 2tsp

Greenchillies 4(chopped)

Garlic &ginger Crushed 2tsp

Fresh coriander Chopped(½ cup)

Ajwain 1 tsp

Sesame seeds 1tsp

METHOD

Sieve two flours and little salt.make a fine pliable dough with water.

Cover with damp cloth

Boil the cauliflower crockets in salt water.

Heat 1tsp oil and add chopped green chillies, cauliflower bits,salt,garam
And ginger, garlic paste. allow to cook until it leaves fine flavour.

Make walnut size balls, press in the palm and place tsp gobi mixture in t

Roll them as thick puris.

Heat oil and deep fry them like puris.

Serve with yoghurt and green chutney.

Breakfast-Puri

For Puri

Allpurpose flour 2cups

salt

Oil 2tbsp

Water as required

Oil for deepfry

Mehtod:-Make a fine dough with adding water&other ingredients,knead well.Heatoil and rol
sized discs,and dropin hot oil.

They get puffed and fry both sides to golden brown.

This can be served with below accompaniments..

1)Potato curry:-

Potatoes 1/4 kg

Salt

Greenchillies 5-6chopped

Ginger 2"chopped

Onion 1chopped legnthwise

Madrascurry powder 1tsp

Curryleaves 1tbsp
Oil 1½tbsp

Tempering:-Mustards,broken redchillies(2),blackgram(1tsp),

Cashew(optional),Cuminseeds (½tsp).

Method:-

Semi boil potatoes,peel & cut into cubes.

Heat oil and make tempering with given ingredients.

Add chopped chillies,onion,ginger bits,fry till the onion turn to

pinkish brown.

Now add cut potatoes,curry masala,salt,simmer and cover the lid.

Cook until the potatoes are soften.

Remove the lid and stir occasionally.

When the curry is done & gives fine aromatic flavour,remove and garnish with the fresh c
coriander leaves,serve with puris!

CHICKPEAS CURRY-1(BOMBAY CHANNA)

Dry chickpeas 2cups

Methileaves/spinach 1cup

chillies 11/2tsp

salt

Oil 4tbsp

cumin seeds 1tsp

garammasala 1tbsp

Chopped cilantro 1/2cup

Method:-

Soak chickpeas overnight(6-8 hours)

In pressure cooker without whistle,cook them to tender.Drain water,and keep aside.(do no


them)

Chop the leafy vegetable.

Dry roast cumin seeds and blend them.

Heat oil and add leaves,fry for a while,add everyhting (except garamasala)

boil along with 1/4cup water.

Now add boiled peas and stored water.

Boil,stir and mix the masala powder and allow to cook for 5 minutes.

It gives aromatic flavour and turn to thick gravy.Sprinkle cilantro leaves.

Serve with puri,batura,roti,naan,pulka/paratha.

ANOTHER VARIETY POTATO MASALA CURRY

Boiled & peeled potatoes 8

Greenchillies 8

Ginger bits 11/2tsp

Fresh curry leaves tbsp

salt

Madras hot masala curry Powder 1tsp

Finely chopped cilantro

Oil 2tbsp

Onions 6 medium

Tempering:-Mustards,red chilli,cumin seeds.Turmeric.

Method:-

This type of curry tastes like "resturant curry taste"

Boil potatoes and peel them,cut them into big chunks.

Cut onions legnthwise,chop greenchillies thin slices,chop ginger into small bits.
In a thick bottomed skillet,add oil and heat it.

Add tempering ingredients,fry until done,

add curryleaves,greenchilli bits,onions and ginger.Fry till onion becomes reddish.

Add potato bits,salt,currymasala and cilantro.Stir well.

Keep the lid and simmer.

Stir ocassionally,after it releases good flavour,takeout the lid.Stir and cook further 2
minutes or until done.

Serve hot with any roti/puri/chapathi.

Handy tips:-Can be added tomato also.

TOMATO CURRY

It can be done gravy type /curry.

For gravy just add 1-2 tspful of gramflour,add 3tbsp of water and make li
cooking tomatoes,add this batter and cook further 2-3 minutes.

Red fresh tomatoes 5

Salt

Greenchillies 6-8

Onions 4

Curryleaves 1twig Oil

Garlic optional

Red chilli powder

Gramflour 1tsp

Tempering:-Mustards,cumin seeds,red chilli broken,blackgram,bengalgram.,turmeric.

Method:-

Cut the tomatoes into squares.

Slit the green chillies,remove garlic skins,cut onions thinly legnthwise.


Heat oil in a thick bottomed skillet.

Make tempering with given ingredients,fry untiul done,add onion bits,garlic,slit chillie
curryleaves.Fry till the onions are transulant.

Add salt,chillipowder and stir,fry for a minute.

Now add cut tomatoes and stir on medium flame.Place a lid and cook for 3 minutes,

remove later,and allow to cook for 2-3 more minutes,until extra water is dried.

Sprinkle coriander leaves and serve with any roti/ goes as well with plain rice also.

SPICY PURI
whole wheat flour 2cups
cumin seeds 1 tsp
chilli powder 1tsp
Turmeric
yoghurt 4tbsp
saunf powder 1/2tsp
cooking oil 500gm
salt

Method :

In one bowl take 200 gm chapathi atta.


Add jeera, chilli powder, turmeric,saunf powder and salt. Mix it well.
Add 3-4 tbsp yoghurt and 2 tbsp cooking oil.
Add very little water. Mix it well to make a soft dough.
Keep it for about 15 to 20 minutes.
Take a small ball from dough and roll it. Not very thick, not very thin.
In kadai take ½ kg cooking oil and heat it on boiling temperature.
Slow the fire and insert a rolled puri into the oil slowly.
Within no time the puri puffs up.
Turn it and fry for a while.
Take out the puri and place on tissue paper to drain excess oil.
Serve hot.

CHICKPEAS CURRY (BOMBAY CHANNA MASALA)-2

Soaked&drained chickpeas ½cup

Salt
Garmmasala ½tsp(optional)

Greenchillies 4

Chillipowder ½tsp

Redchillies broken(3-4)

Cumin seeds 1tsp

Oil ½tbsp

Cumin powder 1tsp

Method:-Heatoil and addcumin seeds,when they splutter,add redchillies

and curry leavesfry a second.

addmasala,chilli powder and chickpeas.fry for a minute and add 1½ cups of water,cook unt
disappear.Servewith garnishing chopped coriander to puri.

Bombay rawaHalwa (Semolina pudding)

Semolina ½cup

Sugar 3/4-1cup(as yourtaste)

Ghee 1/4 cup

Cardamomsseeds tbsp

Cashewnuts 7-8(optional)

Yellow food color optional

Hot water 1cup

Method:-

Heat ghee,let it warm.

In a non stick skillet dry roast rawa

without changing colour.

Dissolve (if use)colour in atsp milk.

Fry cashew in a tsp ghee.keep aside.


Crush cardamomscoarsely,keep aside.

After boiling water ,reduce the heat,and slowly pour the dryroasted

semolina,on stirring continuously.Coverandcooktilldone.

Check without burning.

Now add slowly the sugar to the cooked rawa without any lumps.

Add more ghee,and cardamom powder,stir & cook till the sugar&semolina

gets to a fine thick lump.Add the colour,too.

Remove and add cashewnuts,serve with puri.

DHOKLA WITH SOYA FLOUR

Soya flour

Bengal gram flour

Semolina

Take these three flours equal measurement.

Salt

Pinch asafoetida
Soaked&drained chickpeas ½cup

Salt

Garmmasala ½tsp(optional)

Greenchillies 4

Chillipowder ½tsp

Redchillies broken(3-4)

Cumin seeds 1tsp

Oil ½tbsp

Cumin powder 1tsp

Method:-Heatoil and addcumin seeds,when they splutter,add redchillies

and curry leavesfry a second.

addmasala,chilli powder and chickpeas.fry for a minute and add 1½ cups of water,cook unt
disappear.Servewith garnishing chopped coriander to puri.

VERMICELLI UPPMA

It is easy preparable tiffin,can be servedad breakfast tiffin as well as evening t

No need of serving chutney also.

Vermicelli - 2cups,

Red chilli-1

green chillies-2

mustard -little

urad dhall-little

curry leaves-few

onion-1

ginger- a small piece

cashews-few chopped

oil /ghee -2t.sp

water 4 cups
BEVERAGES/REFRESHMENTS

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Fruit Facts:-(some of them are taken from the net)

Eating fruits is good for health. Here are some fruit facts:

Yellow fruits are rich in vitamin C

The pulp of the yellow fruit is a good source of bioflavonoids,

which can help neutralise cancer-causing substances.

Yellow foods are foods associated with the sun, and can raise one’s

spirits and boost optimism. So eat lots of bananas, pineapples, melons, etc

Red fruits contain vitamin A


Red fruits contain beta-carotene, the plant version of vitamin A.

The redder the fruit, the higher the level of beta-carotene.

Red fruits have a warming and energising quality.

Knock yourself out on watermelons, raspberries, strawberries, tomatoes etc.

Green fruits are

..good for your heart.


Green fruits contain a chemical that protects you

against heart attack. They also protect against bacteria,

thus reducing the risks of food poisoning and tumour and

are good to soothe the nerves. Eat avocados, green grapes,

green apples, kiwi fruit, etc.

Orange fruits keep you fresh and active.


Orange fruits are rich in beta-carotene, which makes one

energetic all day long. It is the colour of creation,

and is linked to the mind and ideas.

Eat lots of mangoes, oranges, etc.

CARROT SHAKE

Babycarrots 8 No fiber

Sugar 6½tbsp

Milk 3cups

Crushed ice 3tbsp

Method:-Peel and grate the carrots.

Blend grated carrots,milk,sugar to a smooth batter.

Place1tbsp crushed ice in a serving large glass,

pour the blended batter and sprinkle cardamoms powder

on the top,serve it.

MANGO SQUASH(riped)

Select mango with less fiber and juicy one.

Ripe Mango juice 5cups

Water 8cups

Sugar 8cups

Citric Acid 3tsp

Method :

Wash & cut the mangoes into bits,

Squeeze the juice with hands,strain it,keep aside.


Boil the water,add sugar and citric acid.

As soon as sugar dissolves,strain the mixture through a thin

neat cloth.cool it.

Now add the squeezed mango to this,mix well until both are properly

mixed.Store it in a air tight container.

flower bar

BANANA MIRACLE

Saffron strands

Milk - 21/2tbs

Cardamom Seeds

Butter - 21/2tbs

Sugar - 3tbs

Ground Cinnamon - 1/2tsp

Bananas -2

Thick yogurt - 500g (strained in a thick towel)

Honey 11/2 tbsp

Almonds 3tbsp(rosted)

Method :

Fry saffron threads for a second,powder them,add milk.keep aside.

Melt the butter and add the cinnamon,peel and slice the bananas.

Fry on a nonstick pan for 1-11/2 minute.

Place the banana bits in serving glasses.

Now mix the yoghurt in cold milk and honey.


Whirls the above mixture over top of the banana pieces.

sprinkle the surface with toasted almond flakes.

Serving suggestion;- chill before serving.

flower bar

GRAPE SQUASH

Method 1

Black:Grapes 500gms

Sugar 500gms (Add more sugar if needed).

Water - 6cups 3cups

Citric Acid 1/2tsp

Grape Essence 1/2sp

Method

Cook the grapes for 15 minutes.

as soon as it cool, squeeze well and sieve.

Make a sugar syrup, add citric acid.

Add the grape juice and essence to above and mix well.

Store the squash in a bottle.

To serve, take 1/4glass of squash and mix it with water.

can be used black or reddish pink

Method 2

Grape juice 3cups

Water 3cups
Sugar 6cups

Citric Acid 1tsp

Grape Essence 1/2tsp

Method :

Clean the grapes and press them with a ladle.

Boil this until the grapes cooked well.

Filter it thoroughly. Allow it to cool.

Boil water and sugar,add citric acid.

Boil until the sugar is dissolved,takeout from the heat.

Sieve it in a thin neat cloth.Cool.

Combine the grape juice & sugar syrup,add essence,mix well,

store in a neat dry bottle.Enjoy

CONTENT

1)Easy banana shake

2)Banana toffee

3)Straw berry smoothie

3)b Nectarine&banana delight

4)Caramell coffee

5)Cinnamon coffee

6)Lemon sharbat

7)Mango punch
8)Orange sharbat

9)Buttermilk shurbat

10)Lassy(sweety&spicy)

11)Mango lassi

12)Mango mousse

13)Pista miracle

14)Kiwi,banana and pear mixed shake

What the doctors are saying is...

What the doctors are saying is...

Eat (more) fruit


Why should we have five to nine fresh pieces a day, organically grown if possible?

For the largest part fruit consists of water just like the human body does

Fruit is 100% bad-cholesterol free

Fruit stimulates the memory

"Fruit is the ultimate brain fuel. Fruit has a positive effect on our brains. The way this
works still has to be found out and many scientists are looking into it as we speak. What
we do know is that if you consume fruit effectively, your brains can recall information
faster and more easily."

The idea that fruit is an expensive nutrition

The miraculous healing effects of fruit

Fibers

Fruit makes you feel better

Ethical reasons to eat fruit

Fruit is the most natural food

The human diet


Fruit juices - squeeze those fruits! (better to take direct)

Fresh fruit is a great appetizer. Have fruit before other meals, not after.

Vegetables also contain a lot of water and are therefore second best

EASY BANANA SHAKE

Banana 1

Chocklate powder(kakao) 2tsp

Milk 300ml

Sugar 1tbsp

For serving with: vanilla icecream.

Method:-Mash the banana and add sugar,kakao powder,4 icecubes.

Add the milk and whip vigorously,until it gets lather(skimmed).

Fill with banana shake in a serving glass and place 1tbsp vanilla icecream over and serve
immediately!!.

BANANA TOFFEE

Bananas 6

Vanilla icecream ½liter

Sugar 100gms

For toffee sauce:-

Cream 100gm

Syrup 100gms(readymade)

Ghee/butter 1tbsp

Method.-Mix well till it gets thick sauce,stir constantly on cooking.

Allow to cook till it becomes to "cola" consistancy.


Heat oven at 200¤c.

Place bananas with cover on te middle frame.

Bake it for 10-15 minutes.Remove and let it cool to warm .

Cut inthe middle legnthwise and fill with ice cream and prepared sauce.

Serve immediately.

STRAWBERRY SMOOTHIE

Straberrries 200gms

Banana 1 Medium size

Fat milk(light) 200ml

Yoghurt 100ml

Sugar 2tbsp

Method:-Clean berries and chop them finely.

remove the banana peel and chop it.

Make them to a paste in a food processor.

Add milk &yoghurt,stir it and add the sugar too.

Serve with ice cubes immediately in a serving glass with straw.

Garnish with chopped straw berry slices.

3b)NECTARINE&BANANA delight

Nectarine 2(ripen)

Bananas 1ripe

Essence

Thick milk 1cup

Ice cubes 2-3


Suagar OR Honey As per your taste

Method:-Chop the nectarines into big chunks.

Cut banana to slices.

In a blender add above chopped fruits & blend them along with ice cubes &sugar (honey
if you use)to a thick frothy juice.

Pour immediately in a serving (decorative shape) glass and serve with a straw.

CARAMEL cOFFEE

Strong coffee (dicaction) 1big cup

Caramel sauce 100mg

Warm milk (hardly whipped)

Method:-Mix coffe dicaction and caramel sauce.

Add the whipped milk and serve as dessert!.

CINNAMON COFFEE

Storong coffee dicaction 2/3cup

Cinnamon powder 1tsp

Warm milk 1/3 cup

Bit sugar 2

method:-Filter the dicaction along with the cinnamon powder to get a fine strong

Coffee dicaction.

Drop two sugar bits in the cup,pour coffee and milk.Stir well.

MANGO LASSY(2)WITH RIPED ONE

Click to view
'

Riped mangoes 2 or 1 big sized

<<icecubes 5-6

Thich curd OR yoghurt 1cup

Chilled soda water

Sugar 3tsp

Method:-Peel & cut the mango into big chunks.

Save 2 small slices and keep aside.

Drop the chunks,sugar,ice cubes and yoghurt in a blender and allow to cush them until
frothy.

Pour them into serving glasses and top with chilled soda and garnish over with mango
slice &serve!.

- MANGO YOGHURT(LASSY)

Kamala Swaminathan

Contents:

Mango varieties

1)Mango yoghurt

2)Mango lassy

3Mango punch(riped)

3)Banana miracle

4)Grapes squash
flower bar

MANGO yoghurt

Ripe Mangoes - 3 medium(with little fiber)

Lime juice - 2tbs

sugar 2tbs

cream - 2/3cup

Strained thick yogurt 2/3cup

cardamom 5 corsely powdered

Method :

Peel the skin of the mangoes and cut into pieces.

Make a smooth puree with the mango flesh, lime juice and sugar in a mixer.

Pour the mixture into a bowl.

Whip the cream in a bowl until stiff, then fold in the yogurt and the crushed cardamom
seeds.

Keep aside 4tbs of mango puree for decoration.

Mix the remaining mango puree with the cream and yogurt mixture.

Pour the mixture into a serving dish and chill.

With each serving drop a little of the mango puree kept aside and decorate with lime
twists.

flower bar

MANGO LASSY(DIFFER)

1 1/2 cups diced fresh mango 2cups


1/2 cup fresh orange juice 3/4cup
1/2 cup ice cubes 3/4cup
2 tablespoons honey 2tbsp
1 1/4 teaspoons rose water 1tsp
1 1/2 cups plain yogurt 2cups

Method:
In a blender, combine the mango, orange juice, ice, honey, and rose water.

Process on high speed until well-combined.(1min )

Add the yogurt and process until frothy,Serve.

flower bar

MANGO SQUASH(riped)

Select mango with less fiber and juicy one.

Ripe Mango juice 5cups

Water 8cups

Sugar 8cups

Citric Acid 3tsp

Method :

Wash & cut the mangoes into bits,

Squeeze the juice with hands,strain it,keep aside.

Boil the water,add sugar and citric acid.

As soon as sugar dissolves,strain the mixture through a thin

neat cloth.cool it.

Now add the squeezed mango to this,mix well until both are properly

mixed.Store it in a air tight container.

flower bar

BANANA MIRACLE
Saffron strands

Milk - 21/2tbs

Cardamom Seeds

Butter - 21/2tbs

Sugar - 3tbs

Ground Cinnamon - 1/2tsp

Bananas -2

Thick yogurt - 500g (strained in a thick towel)

Honey 11/2 tbsp

Almonds 3tbsp(rosted)

Method :

Fry saffron threads for a second,powder them,add milk.keep aside.

Melt the butter and add the cinnamon,peel and slice the bananas.

Fry on a nonstick pan for 1-11/2 minute.

Place the banana bits in serving glasses.

Now mix the yoghurt in cold milk and honey.

Whirls the above mixture over top of the banana pieces.

sprinkle the surface with toasted almond flakes.

Serving suggestion;- chill before serving.

flower bar

GRAPE SQUASH

Method 1
Black:Grapes 500gms

Sugar 500gms (Add more sugar if needed).

Water - 6cups 3cups

Citric Acid 1/2tsp

Grape Essence 1/2sp

Method

Cook the grapes for 15 minutes.

as soon as it cool, squeeze well and sieve.

Make a sugar syrup, add citric acid.

Add the grape juice and essence to above and mix well.

Store the squash in a bottle.

To serve, take 1/4glass of squash and mix it with water.

can be used black or reddish pink

Method 2

Grape juice 3cups

Water 3cups

Sugar 6cups

Citric Acid 1tsp

Grape Essence 1/2tsp

Method :

Clean the grapes and press them with a ladle.

Boil this until the grapes cooked well.


Filter it thoroughly. Allow it to cool.

Boil water and sugar,add citric acid.

Boil until the sugar is dissolved,takeout from the heat.

Sieve it in a thin neat cloth.Cool.

Combine the grape juice & sugar syrup,add essence,mix well,

store in a neat dry bottle.Enjoy!

- BEVERAGES

CONTENT

1)Easy banana shake

2)Banana toffee

3)Straw berry smoothie

3)b Nectarine&banana delight

4)Caramell coffee

5)Cinnamon coffee

6)Lemon sharbat

7)Mango punch

8)Orange sharbat

9)Buttermilk shurbat

10)Lassy(sweety&spicy)

11)Mango lassi
12)Mango mousse

13)Pista miracle

14)Kiwi,banana and pear mixed shake

What the doctors are saying is...

Eat (more) fruit


Why should we have five to nine fresh pieces a day, organically grown if possible?

For the largest part fruit consists of water just like the human body does

Fruit is 100% bad-cholesterol free

Fruit stimulates the memory

"Fruit is the ultimate brain fuel. Fruit has a positive effect on our brains. The way this
works still has to be found out and many scientists are looking into it as we speak. What
we do know is that if you consume fruit effectively, your brains can recall information
faster and more easily."

The idea that fruit is an expensive nutrition

The miraculous healing effects of fruit

Fibers

Fruit makes you feel better

Ethical reasons to eat fruit

Fruit is the most natural food

The human diet

Fruit juices - squeeze those fruits! (better to take direct)

Fresh fruit is a great appetizer. Have fruit before other meals, not after.

Vegetables also contain a lot of water and are therefore second best
EASY BANANA SHAKE

Banana 1

Chocklate powder(kakao) 2tsp

Milk 300ml

Sugar 1tbsp

For serving with: vanilla icecream.

Method:-Mash the banana and add sugar,kakao powder,4 icecubes.

Add the milk and whip vigorously,until it gets lather(skimmed).

Fill with banana shake in a serving glass and place 1tbsp vanilla icecream over and serve
immediately!!.

BANANA TOFFEE

Bananas 6

Vanilla icecream ½liter

Sugar 100gms

For toffee sauce:-

Cream 100gm

Syrup 100gms(readymade)

Ghee/butter 1tbsp

Method.-Mix well till it gets thick sauce,stir constantly on cooking.

Allow to cook till it becomes to "cola" consistancy.

Heat oven at 200¤c.

Place bananas with cover on te middle frame.


Bake it for 10-15 minutes.Remove and let it cool to warm .

Cut inthe middle legnthwise and fill with ice cream and prepared sauce.

Serve immediately.

WATERMELON SMOOTHIE

Watermelon chunks 1/2kg

Pinapple juice 2cups

Riped banana/chikoo 1/2 part

Fresh mint (chilled) 11/2tbsp

Method:-

Remove the skin (watermelon)and seeds.Cut into chunks.

Place in a bowl and keep in the freezer atleast for 11/2-2 hours.

Pour into the blender along with pinapple juice and mint leaves,process into a smoothy
consistancy.

Pour into a large glass,decorate with a mint leaf and a small bit of watermelon and serve
immediately.

STRAWBERRY SMOOTHIE

Straberrries 200gms

Banana 1 Medium size

Fat milk(light) 200ml

Yoghurt 100ml

Sugar 2tbsp

Method:-Clean berries and chop them finely.

remove the banana peel and chop it.

Make them to a paste in a food processor.


Add milk &yoghurt,stir it and add the sugar too.

Serve with ice cubes immediately in a serving glass with straw.

Garnish with chopped straw berry slices.

3b)NECTARINE&BANANA delight

Nectarine 2(ripen)

Bananas 1ripe

Essence

Thick milk 1cup

Ice cubes 2-3

Sugar OR Honey As per your taste

Method:-Chop the nectarines into big chunks.

Cut banana to slices.

In a blender add above chopped fruits & blend them along with ice cubes &sugar (honey
if you use)to a thick frothy juice.

Pour immediately in a serving (decorative shape) glass and serve with a straw.

CARAMEL cOFFEE

Strong coffee (dicaction) 1big cup

Caramel sauce 100mg

Warm milk (hardly whipped)

Method:-Mix coffe dicaction and caramel sauce.

Add the whipped milk and serve as dessert!.

CINNAMON COFFEE
Strong coffee dicaction 2/3cup

Cinnamon powder 1tsp

Warm milk 1/3 cup

Bit sugar 2

method:-Filter the dicaction along with the cinnamon powder to get a fine strong

Coffee dicaction.

Drop two sugar bits in the cup,pour coffee and milk.Stir well.

MANGO LASSY(2)WITH RIPED ONE

Click to view

Riped mangoes 2 or 1 big sized

<<icecubes 5-6

Thich curd OR yoghurt 1cup

Chilled soda water

Sugar 3tsp

Method:-Peel & cut the mango into big chunks.

Save 2 small slices and keep aside.

Drop the chunks,sugar,ice cubes and yoghurt in a blender and allow to cush them until
frothy.

Pour them into serving glasses and top with chilled soda and garnish over with mango
slice &serve!.

SHARBATS OR DRINKS (easy way)


LEMON SHARBAT

Lemons 2

Sugar 3tbsp(as per taste)

Water(cold) 4-6 cups

Ice cubes

Method:-Cut and squeeze the lemons,remove the seeds.

Shuffle with water and sugar,drop icecubes and serve.

MANGO PANCH

Mangoes 2(ripen)

Sugar 2-3 tbsp

Cardamom seeds 1tsp

Ice cubes 6-8

Saffron strands

Milk

Method:-

Sqeeze sweet ripen mango.Remove the hard seed.

Add sugar and crushed seeds to the juice.

Shuffle with milk, drop the icecubes in a serving glass and pour the drink directly

Into the glass,decorate with sprinkling saffron and serve immediately.


ORANGE SHARBAT

Sweet oranges 4

Sugar 1-2 tbsp(if desires)

Icecubes 6

Lime juice 2tbsp

Method:-Sqeeze oranges and remove the seeds and stuff.

Mix well with lemon juice(remove the seeds) and addthe sugar.

Shuffle well.Drop ice cubes in a serving glass and pour the juice

Serve immediately.

BUTTERMILK SHARBAT

Buttermilk (Dilute curd) 2cups

Lemon juice 1½tsp

Salt to taste

Ginger crush ½tsp

Curryleaves (fresh)

Cummin powder ½tsp

Mintleaves 1-2(optional)

Icecubes 6-8
Method:-Shuffle the buttermilk with salt,lemon juice,ginger crush and 2 icecubes well.

Or grind them in a blender for 2 minutes.

Drop icecubes in a serving glass and pour directly from the blender.

Decoarte with fresh curry leaves &1 mint (pudeena) leaf.

Sprinkle cumin powder over and serve immediately!

This is a great healthy drink in sommar (nothing compares to it).

LASSY(SWEET&SPICY)

Sweet lassy

Yoghurt 2 cups

Fresh curd 1cup

Sugar as per taste

Fresh cream 1tbsp

Cinnamon powder

Ice cubes

Method:-Mix two curds together,beat well along with sugar.

Whip the cream and keep aside.

Drop the ice cubes & pour the beaten yoghurt

In a serving glass.

Decorate with cream over and sprinkle cinnamon powder & serve immediately.

SPICY LASSY:-

Take the measurements as the sweet lassyabove,take salt instead of sugar.


Add ginger crush & fresh coriander chopped foe decoration!

Take Cummin powder instead of cinnamon powder.

But remaining process is the same.

MANGO LASSY

Raw mango Sweet&sour mango

Buttermilk 1cup

Salt to taste

Cummin seeds powder

Ice cubes

Curyleaves

Method:-Peel &deseed the mango.Cut into big chunks.

Place them in warm water &squeeze them to paste (or paste them in a mixer)

Drain it to remove the extra stuff(fibre).

Add to the yoghurt and beat well along with salt and 2 ice cubes(or pour in amixer and let
it

Run for 2 minutes).

Drop the ice cubes in aserving glass and pour directly into the glass.

Sprinkle the cumin powder over .

Suggestion.-For (rich look )just serve 1tsp cream over the cumin powder.

MANGO MOUSSE
fruit-mango-cut.jpg (714272 bytes)

Big mango 1riped

sugar 1tbsp

Gelatin powder 1tbsp

Egg white

Lemon juice 2

Milk cream 200ml

Method:- Wash,peel & discard the big seed from the mango.

Cut into big chunks.

Mix lemon,2tbsp Hot water and dissolve the gelatin powder,allow to stay for 5 minutes to
get room temperature.

Make s mooth paste with mango & sugar in a food proccessor.

Mix with gelatin paste and let it stay in the refregerator for 12-15 minutes.

Meanwhile whip the egg whites and cream briskly to skimmed cream.

Transfer into mango mixture.

Serve in serving glasses or any other pudding moulds.


Place them in the refregerator to settle. in the moulds.

Remove gently from moulds and serve chill!!.

Variations:-Can be prepared with kiwi,Banana,banana & mango,kiwi& pear,pear &apple


also!!

it is a good desert or srink whatever you say in summer time.

PISTA MIRACLE

Fresh milk 2½ cups

Almonds 25

Sugar as per taste

Cornflour 3tsp

Cardamoms 6-8

Mixed fruit cocktail 5-6 tbsp

Strawberry jelly

Scooped vanilla ice cream

Mehtod:-Shell pistas,almonds,chop them finely.

Boil the milk,add flour in water as pouring consistancy.

Mix above to the milk and add ground cardamoms,sugar and keep in the refregerator.

Allow to cool,upon cooling add nuts and churn it in a mixture.Add essence in the milk
mixture.

Freeze in to get chilled!.

Serving type:-Take a serving glass,place 2 tbsp fruit cocktail add milk and for topping
with icecream &jelly(2tsp).
Variations:-Strawberries crea&cashew milk.

KIWI;BANANA AND PEAR SHAKE

Kiwi fruits 2

Banana 1(riped)

Mil k 1 glass

Sugar 2tsp

Essence your choice

Ice cubes 4-5

Pear medium

Mehtod:-Peel pear and kiwi, discord seeds.remove banana fruit,chop them.

Grindhem in ablender along with sugar and 3 icecubes and milk.

Blend until the fruits turns to a fine juice.Add theessence.

In a serving glass drop the remaining ice cubes and pour it 3/4 glass,serve with straw
immediately.

Pineapple Milkshake
Pinapple bits crushed 2cups(undrained)
Vanillaicecream 1tbsp(fatless)
Skim milk 11/2 tbsp
Cinnamon powder 3pinches
Method:-Blend everything,(keep 1tsp cinnamon aside)
and make it fine smooth mixture,
Add few ice cubes and churn,pour in a long glass and sprinkle
cinnamon powder and keep a straw,serve!!

LEMON SHERBAT(a)

Sugar cup
Lemons 2
Ice 1cup-crushed

Rose water 2tbsp


Water 31/2-4 cups

Method:-

Squeeze juice from the 2 lemons keep aside,remove seeds.


In a saucepan, combine sugar, crushed ice, 4 cups water, lemonjuice.
When sugar is completely dissolved, strain and serve the Sherbat in frosty glasses.

LEMON SHURBAT(b)

Juicy lemons 1cup

Suagr 4½ cups

water

vanilla essence

salt pinch

Method:-

This one is used as diet drink.(to become slank,for less weight).

Select the lemons,riped and thin skin with juicy ones.

We can buy this type(pickle usable fruits) in India in summer season.

Squeeze the juice out of lemons, strain it thoroughly,

Boil water and add sugar in a wide skillet.

Make a (less than)one string consistancy syrup.

Remove from the stove,add the strained syrup and salt.

Boil for two more min.putoff the heat and cool

Add essence and store in a bottle.

Handy tips:-Can be stored for 2-3 months,should not touch with moist hands/spoon.
Measurement:-1:2 water(1tsp lemon shurbat :2tsp water)

Serve chill,/with ice crush.

SPICY WARM MILK

This is like cold medicine and have special taste,used in middleeast people.

Yield 1glass

Milk 1glass

Whole cuminseeds 1/2tsp

Whole blackpepper few

Method:-Boil milk,add spices and stir.

Strain them drink warm!

METHOD(2):-In south India used to drink in another way.

Milk 1glass

jaggery 2tsp

Blackpepper 4-5(coarsely)

Cardamoms 2pods

Method:-Boil milk and add the spices,boil for 1 second and strain.

Serve with adding cardamom powder.

MINTY MIRACLE

Strawberries 150gms

Mint leaves kvist

sugar 1tbsp

Cream milk 3cl

Ice cubes
Milk 60ml

Method:-Crush 1/2 mint leaves.

Collect everything in the blender along with crushed mint.

Turn the knob for 1 minute and pour in a long glass,garnish with

remaining mynt and serve immediately!

MANGO MILK SHAKE

Mango (fresh) 50gm (peeled)

Milk cream 40ml

Milk 60ml

Lemon juice 1cl

Coconut syrup 2cl

(Sugar syrup and coconutmilk-equal quality)

Ice cubes 5-6

Method:-Pour all ingredients in a blender.

Blend it for 8-10seconds.

Serve in a long glass with thick straw(fancy).

CARROT MIRACLE

Carrots 2

Strawberry 2

Sugar 11/2 tsp

Honey 1tsp

Milk 5cl

Cardamoms 2pods
Ice cubes

Method:-Wash,peel and make big pieces of carrot and blend them along with milk in a
blender to a smooth mixture,add cardamoms too.( strained stuff could be used for gajar
halwa)

Drain it totatally,remove the liquid and boil in a wide skillet,

add sugar and boil for 2 minutes.

Remove from the heat and cool it.

Add honey and pour in a long glass.

Drop the ice crush, and cut the straw berry slices and decorate.

Drop a thick straw and serve chill.

Apple Banana Smoothie

1 frozen banana, peeled and chopped


1/2 cup orange juice
1 Gala apple, peeled, cored and chopped
1/4 cup milk

In a blender combine frozen banana, orange juice, apple and milk.

Blend until smooth.

Pour into glasses and serve!

Pineapple Smoothie

1 (20 ounce) can unsweetened pineapple chunks


1 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons liquid sweetener
Mint leaves (optional)

Drain pineapple, reserving 1/2 cup juice. Freeze pineapple chunks.

Place juice, buttermilk, vanilla extract, sweetener and frozen pineapple into a blender
container. Blend until smooth. Pour into glasses and garnish with mint, if desired.

EGG TODDY
Egg 1(yolk)

Chocklate mixture

Sugar 1/2tsp

Milk 3/4glass

method:-Mix with egg yolk ,sugar to a thick

mass.

fill with cold chocklate mixture3/4th glass.

and add the skimmed mil and egg,you can get fine colour drink.serve immediately.

ORANGE TODDY:-

Freshly pressed orange 1/2cup

skimmed Egg yolk 1

Sugar 1/2tsp

Milk 1tbsp

Method:-Mix yolk,sugar and beat well.

Skim the milk and pour in a large serving glass.

Fill up with freshly squeezed orange juice

serve,enjoy the cold toddy!

You get an excellent colour.

Ginger Ale

Ginger juice 1/2 cup


Lemon juice 1 cup
sugar 2 cups

water soda 2 cups


crushed ice ½CUP
lemon slice
fresh MINT leaves
METHOD

Dissolve the sugar in the water over low heat and increase the heat and bring to a boil
after the sugar dissolves.

Cook, till the syrup thickens.

Remove from the heat& add the ginger and lemon juice, mix well and store in an airtight
sterilized bottle.

Servingsuggestion:- pour 3-4 tbsp of syrup in a glass, add crushed ice and soda/ water
and mix well.

Garnish with the lemon slice and mint leaves!Enjoy in the summer.
SPICY INDIAN TEA

water 1 cup
Milk 1/2 cup
Tea leaves 2 tsp
cardamom 1 green
chopped ginger 1/2 tsp
sugar asper taste

METHOD

Bring the water to a boil, and add the tea leaves, cardamom and ginger and simmer.

Add the milk and sugar, allow to boil again,

and then strain it into the cups, and serve.

It is spicy and tasty,it helps from throat pain

and cold.

APPLE PUNCH

Apple juice 250ml

Lemonjuice 2tbsp

Cinnamonsticks 1inch
Ginger 1cm

Cloves 2

Mintleaves 2(garnish)

Lemonrinds 4

Method.

Shakealltheabove given ingredientsand place it int he refregerator for 3-4 hours for chill.

Serve in a large serving glass,place ice crushand pour the drink

over,serve with garnishing mint leaves &lemon rinds.

ICE COFFEE

chilled milk 2½ cups


Instant coffee powder 4 tsp
sugar as per taste
crushed ice 1cup
cream milk 2tbsp

MethOd

Combine milk,instantcoffee,sugarand blend them tofinely mixed.

In serving (large glass)glass place tbsp crushed ice,and pour this mixture,spoon with
cream(tsp)over.Serve!.

**Service tips:-If you want to serve as cinnamon flavour,just..

Sprinkle little cinnamon powder and serve!

SMOOTHIE WITH BANANA FRUITS&BERRIES

Hallon 1cup

Yoghurt 250gms

(vanilla OR Natural flavour)

Banana 1/2 part


Frozen Hallon 100gm

Method:-Thaw hallon and tranfer into a microw resisted bowl.After getting normal room
temperature

add yoghurt,banan,blend to a fine smooth liquid.

In a serving glass (should be large)place 3 or 4 icecubes,and pour the mixture.

Serve immediately,decorating with a banana thin slice over!

BLUEBERRY SMOOTHIE

Yoghrt/vanilla yoghurt 250gms

Banana 1/2part

Blueberries (frozen) 150gm

1 or 2 banana thin slices for garnishing.

Mehtod:-Mix everything and blend to smooth mixture.

In a serving glass place ice cubes and pour this,serve with banana slice over or a mint
leaf& serve!

MIXED FRIUTS SMOOTHIE(COCKTAIL)

Vanilla yoghurt 250gm

Kiwi 1

Banana 1/2part

Peach/Mango 1

Method:-Peel mango and discard the seed and fiber.

Place banana,berries and yoghurt in a blender.

Blend to a thick paste.

Serve immediately adding with ice cubes in a long glass.

MANGO DELIGHT
Mango pulp 150gms

Sweetened condensed milk 50ml

Pamagranate seeds 1cup

Cherries 1/2 cup

sugar 70gms(or less)

Method:-

Remove the pamagranate seeds,add to pulp,condensedmilk cherries,and sugar,mix


well.Refregerate it.

Method:-

Mix everything except essence.

Boil until thicken.Add rose water.

Pour in a pre-greased plate,cut into desired bits.

MANGO DESSERT

Ripe mangoes 6

Coconut grated 1/2


Jaggery /sugar) 200 gm.
Cardamom powder 2tsp

METHOD :
Peel mangoes and cut into small pieces, discard the stone.

Combine mango pulp, melted jaggery/ sugar and cardamom powder. Liquidize coconut
and extract thick milk. (blend with little water and extract)

Add this to mangoes, stir well and chill.

In a large serving glass,crush the ice cubes and place in the glass.

Pour the chilled mango juice and,Serve garnished with a slice of mango on top.

Garnish with a mint leaf.

HONEY SMOOTHIE
Riped bananas 2
Milk 11/2 cups
Honey 1/8 cup
Curd 1cup
Vanilla essence
Method:-
Mix ewverything in a blender until smooth
consistancy.Serve chilled.

BANANA LASSI
In the process we can make lassy with many fruits at home,like as..
1) Mago lassy
2)Chiko lassy (sapota
3)Riped papaya
4)Pinapple lassy etc..

Bananas 3-4 small


Yogurt/ curd 2cups
Lemonjuice from 1 lemon
Sugar 5-6 tbsp
water as needed
Ice cubes 7-8
Method:-
Peel the banana and cut into cubes.
Squeeze the lemonand discord the seeds.
Whip yogurt/curd to skimmed mass.
Pour into a blender/food processor.
Add add everything and turn the blender
for 1 minute.
Add ice cubes,1 cup cold water and turn the blender one more time.
Serve in a large glass immediately.

BANANA LASSI

Bananas - 4 nos.
Yogurt - 2 cups
Sugar - 6 tbsps.
Lemon juice - 1 Lemon
Water - as required
Ice - as required.

Method:
Peel the bananas and cut into small pieces.
Whisk the yogurt and put it in a mixer.
Add sliced bananas, lime juice and honey and blend well.
Add some cold water and crushed ice and blend for 1 more round.
Serve in a long glass. Decorate with one lemon rind.

CHICKOO LASSI

Select riped fine variety of chikoos (sapota in telugu).

peel them and discord the seeds and skin neately.

Chikoo bits 1cup

Curd/yogurt 11/2 cups

Sugar 1tsp(as per taste)

water melon/kharbooj 1cup(bits without seed& skin)

Crushed ice 1cup

vanilla essence 3 -4 drops

Method:-

In a blender add fruits bits,sugar blend for 2 min.

Add yogurt,essence,1 cup of cold water, blend a round.

Place crushed ice in a large glass and pour the above mixture into the glass.

garnish with a chico bit/ watermelon bit.

Serve immediately.

RAW MANGO DRINK

This is a refreshing drink with raw mango pulp.in the summer mangoes available
widelyCan be prepared at a time,and store in the refregerator,add water whenever you
need(required quantities,it is like lemonade).

Sugar 3cups

Raw mangoes 2(medium)

Cardamoms 4
Saffron 8strands

Method:-

Peel the mango, discord the stone.

Cut into big chunks.

In a nonstick skillet, add mango, sugar and 1cup of water, boil until the mango gets
tender. Cool it.

Blend to a smooth creamy substance and sieve it.

Powder the cardamoms and add it.

Add saffron too and boil on stirring.

Takeoff the heat, if the pulp is so sour add a tbsp of sugar and cook for 1 min more,

Can be stored for 3-4 weeks.

Note:-To make one glass of drink add tbsp of mixture and 2 cups of cold water, chill
&serve!

Mango Smoothie

Banana ½

Mango/Papaya/guava fruit chopped 1/2cup(any of them)

Honey 1tbsp

Thick milk 2cups


Method:-

Chop slices of any of the above fruit.

Cut banana into slices

Combine all fruit bits and mik,honey .

Place in a food processor and process until smooth paste.

Serve chill/place 1tbsp crushed ice in a large glass and pour the smoothie over,serve it!

FRUIT SALAD

A combination of mixed fruit salad.

Avacodos 3

Pinapple cubes 11/2cups

Mango 1cup cubes

Bananas sliced(2)

Sectioned grape fruits

Honey melon balls

Net melon balls

Green cherries mixed

Salad dressing

Method:-

Peelbanana and slice them.

Cut the cubes from pineapple.

Peel avacodoes,make into halves.

In a serving plate arrange avacodo cups arround the bowl.

Fill with mixed greens,fill avacodo cups with one kind of fruit bit,
Place the remaining fruit bits in the center of the bowl.

Garnish the salad with whole cherries.

Serve with sour cream dressing.

HONEYDEW MELON SHAKE

Honeydew chunks 2cups

Keep themin the deep freezer for ½ hour.

Vanilla yoghurt 1/2cup

Sugar 21/2tsp

Vanilla essence

Method:-

Mix them and process/blend them into a food processor until

Smooth consistence.

Serve immediately.

Add directly from the freezer and blend the honeydew,serve immediately!
CHUTNEYS /PICKLES/ APPADAMS

CONTENTS

Drumstick pickle

IndianGooseberry Pickle

Mango pickle

Brinjal pickle

Mangoginger pickle

Ginger&garlic(mango) pickle

Mango&jaggery pickle

Maagaya-1

Maagaya-2

Hot brinjal pickle

Redchilli pickle

Gongura(the sourleaf pickle)

MUNGDAL AVAKAYA(PESARA AVAKAYA)

ONION CHUTNEY

Onion chutney(2)

mango grated chutney

CUCUMBER PICKLE(YELLOW DOSA AVAKAYA)

Mango&fresh coconut chutney

Mango&moongdal chutney

Mango&brinjal chutney
Mango&cucumber(Dosakaya)

Tomato chutney(accompaniment with rice)

Angular gourd chutney(beerakaaya)

DRUMSTICK PICKLE

Drumstick pieces

Tamarindpulp

Fenugreekpowder

powder 3tsp

Oil !/4 kg

Salt 3tbsp

Turmeric 1tsp

Red chillipowder Fresh &coloured 4tsp

Method:-

Wash & wipe the drumsticks thoroughly.

Roast the methi seeds and cool them & grind to apowder.

Grind the mustard seeds to a fine smooth powder.

Boil the tamarind pulp for 3-4 minutes.

Mix together along with salt & red chilli powder to a fine mixture.
Heat oil and add 1½tsp mustard seeds ,when they popping ,add asafoetida and red dry
chillies ,let them fry for 1 minute,till it gives fine aroma flavour.

Add the cut drumsticks and cover it till they become tender.

Add the cooled tamarind pulp,check all drumsticks are applied properly.

Remove from heat and add the mixed powders.

Stir well till the drumsticks are covered with masala properly.

Note:-Add hot (more if required) oil if needed,oil should be floated over the pickle!

Cool it & transfer it into a ceramic jar with tight lid.

Stir one more time on the third day.

INDIAN GOOSE BERRY(SMALL)CURD PICKLE

The raw fruit should be hard , sour &fresh.

Wash & wipe them neatly.

Curd should be sour &fresh.

Indiangooseberry 1/4kg

Sour thick curd 150-200gms

Small&uniform sized

greenChillies 10-12

Mustard seeds+sesame seeds

Powder 150gms
Fenugreekseeds 2tbsp

Method:-

Wash all berries & wipe them neatly with a neat towel.

Make dots on each gooseberry with a sharp knife.

Keep a side &cover with a towel.

Cut & squeeze the lime juice without seeds,keep aside.

:roast the sesame seeds and cool them & grind to a fine powder.

Grind the mustard seeds to a fine powder, mix with sesame powder.

Roast fenugreek seeds & cool them & grind them to powder.

Prepare tempering with mustard seeds,red broken chillies and asafoetida.

Deseed the green chillies ,heat oil and finely fry them for a minute,

Remove from the pan and add the cut Indian gooseberries.

Cover it till they become tender. Add turmeric and mix well.

Remove the cover and fry them a while.Cool them.

Add the mixed masala powders , stir properly.

Add the lemonjuice to the curd and add the (cooled) fried chillies(deseeded).

Mix well and store it in a airtight jar,and stir on the third day again.

Variation.- We can add fresh (with flesh) drumsticks bits also.

Fry them in 1tbsp oil till they get softer.

Remove and cool,then add to the curd masala along with gooseberries.

Shell life:-we can store them till one month.


MANGO PICKLE

Mangoes should be hard ,sour and fresh.Seasonal raw mangoes are perfect to make the
pickle.

Mangoes 25 (medium )

In nos.

Turmeric

Red chilli powder fresh

Salt

Fenugreekseeds powder

Mustardseeds powder

Gingely oil

OR

Groundnut oil

Fenugreekseeds 1tbsp

Methipowder.(1tbsp), chillipowder,salt,mustardpowder 600gms

(If the mangoes are big in size the mixture will be added 1kg)

Method:-Remove the heads and let mangoes stay for ½ hour in water.

To cut the pickle mangoes we have separate (special) knife to use.

Wipe them neatly without any wet,should be completely dry otherwise pickle gets

Spoil(fungus.).
Take a wide neat bowl and add all masala in to oil along with methi seeds.

Mix thoroughly.

Cut the mangoes into medium big sized chunks.remove the layer and hard part

(seed).

Wipe each bit of mango with a neat towel and add with the masala.

Check out all pieces are neatly coated with masala.

Pour the remaining oil over them.

Store them in a air tight jar with a tight lid.

Mix thoroughly on the third day and pour oil(not hot) on the pickle.

Note:-The oil should be floated atleast 1½-2 cm over level on the pickle.

BRINJAL PICKLE

Brinjals should be fresh & good seedsed.

Brinjals ¼ kg

Tamarind pulp 150gms(some people like more also!)

Salt

Methipowder 1tbsp

Mustard seeds powder 1tbsp

Red chillipowder

Oil Ground nut 500gms


Method:-

Chop the brinjals in big size.

Make tempering with mustardseeds,asafoetida and red chilli bits for a minute,

Add brinjal bits till they get tender.

Add tamarind pulp and boil it,add the ground masala and remove from the heat.

Cool it and stir well and store them in a air tight ceramic jar.

Mix on 3 rd day again.Check the oil & salt.

Shell life:-one month.

MAAGAAYA -1

Pickles are tasty and can be stored fresh for 10-12 months ,if we take care before we start

Them.Some of the precautions should be taken before they make.

Sour & hard mangoes 10

Salt

Turmeric

Fenugreek powder 3tbsp(roasted&powdered)

Red chillipowder 150gms

Groundnut oil

Or husked gingely oil

Tempering:-Mustard seeds,broken red chillies,asafoetida (1tbsp),blackgram(2tbsp)

Oil ½kg

Method:-The mangoes should be cleaned with cold water and remove the heads & seed.

Peel and cut the mangoes in to big chunks.


Mix ½ salt,turmeric to the pieces,so,mangoe pieces Ooze water.

Leave it for 2 days,squeeze the pieces on the 3rd day.,separate the juice from the bits.

Spread them on a plastic paper and expose them to the sun light,Keep the mango juice
along with the sap in the sun light.

Roast & powder the fenugreekseeds, ground mustard seeds ,chillipowder to the sap.Stir
well.

Heat oil and make tempering with given ingredients,when it is done,add directly to the
spice mixture.

Add the ½ly dried mango chunks and mix well.Cool it and transfer into a ceramic jar,stir
every 2nd day.

Use when it the mango chunks get tender & they get the masala flavour.

Pour extra oil (should be float on the pickle) on top to prevent the fungal infection.

MAAGAYA-2

Raw mangoes 20(sour&hard)

salt 3/4kg

Fresh red chili powder 500gms

Turmeric 25gms

Fenugreek seeds 3tbsp

Mustard powder 1/4kg(sieved)

Husked sesame oil

OR groundnut oil 1kg

Asafetida 2tsp

Mustard seeds 21/2tsp

Method :-
Wash the raw mangoes well and wipe them clean. Peel them.

Cut them into thin lengthwise,but thin pieces.Remove the hard seed.

Mix the pieces with 1/2kg salt and turmeric ,b thoroughly to the pices.

Store the mixure in an air tight ceramic jar.

Now mango pieces ooze water.Allow to soak them for 3 days,without touching.

On the third day squeeze the pieces of the sap and spread on a plastic paper.

Expose to sun,until the pieces get dry(not much).Keep the jar along with the sap in the
sun.

Now add the remaining salt into the sap along with red chili powder, fenugreek powder
and mustard powder. Stir well till they properly mixed well.

Now add the dried mango bits. Check all pieces have coated well.

Heat the oil and add mustard seeds and asafetida.Let they crackle,add fenugreek
seeds,fry for a second.Cool it,and mix into the above mango bits.

After it cools transfer into a clean,dry ceramic jar with tight lid.

Can be stored for a year.

REDCHILLIES PICKLE

Every pickle has their own time (season) to prepare.

For pickles gingely oil is the best taste.

Ripen red chillies 10ogms

Salt

Tamarind 25gms

Turmeric

Oil 2tbsp

Fenugreek seeds 2tbsp

Method;- Discard the green heads (stalks).


Deseed the tamarind and clean it.

Crush them coarsely (should be ½ .1/4 th pieces) chillies along with salt,turmeric to

Roast the fenugreek seeds,cool them.Add to the chillies.

Transfer the chillies into a ceramic jar,and dip the tamarind in the middle,cover with chilli
crush.

Allow to stay for 2 days.

On third day grind coarsely along with tamarind.

Add hot oil and mix to it.Cool it and store it in the ceramic jar.

To make full recipe:-Take 1-2 tbsp pickle and add one piece of dry coconut and grind it.

For sesoning heat 1tbsp oil and add mustardseeds,cumin,asafoetida and broken dry
chillies

Curry leaves.Add directly into the pickle and enjoy with plain rice!

Note:-If you like add fresh 1onion with chopping Or grind with the pickle.

Can be added garlic also.

GONGURA (THE SOUR LEAF)

The pickle it has a special taste & flavour.It is andhra people`s pride pickle

This is only for 1 month storage.

Gingely oil

Gongura leaves 2bunches

Salt

Oil 5tsp

Red chillies 3tsp

Turmeric

Blackgram
Fenugreekseeds

Mustard seeds

Garlic 12 optional

Method:-Remove the leaves from the stem,wash and wipe them on a kitchen towel.

Heat tawa and just roast the leaves (not totally),stir all the time for 3-4 minuts.

Transfer them to the towel,allow to get cool for some time.

Heat oil and add mustardseeds,fenugreek seeds,redchillies,asafoetida,blackgram.

After done turnoff the heat.

Grind gongura leaf ½ of the tempering,salt turmeric to acoarsely.

Remove and add the remaimg tempering and store it.

Can be served directly also.

Note:-If you use garlic grind them with the pickle Or fry them along with tempering and

Add to the pickle.It takes time to get tender(probably 7 days).

GREENGRAM AVAKAYA (pesara avakaya)

Can be stored for 4 months.

Sour raw mangoes(hard) 8 (medium size)

Salt - 250gms

Green gram dal 250gms (split,yellow)

Red chili powder 250gms

Sesame(husked gingely) oil 1/2kg

Method :-

Slightly roast green gram and grind to a fine smooth powder.

Wash, wipe and cut the mangoes into chunks.


Peel& Discard the hard part(seed) and clean with dry cotton towel.

Mix all the ingredients together by adding half the quantity of oil and keep in a dry clean
container.

After three days grind the pickle and mix well by adding more oil as required.

CUCUMBER(DOSAAVAKAYA)

Cucumber should be hard&sour.Use peanut oil or sesame oil for pickles.

Yellow cucumber is the tastier for this pickle,can be stored for 3-4 months.

Cucumber(yellow) 3small

Mustard powder 3
Redchilly powder 3
salt 21/2tsp
oil 2tbsp

Tempering:-Mustards,fenugreek seeds,

Turmeric 1tsp

asafoetida,broken chillies(4).

Method:-

Wash cucumber and wipe neatly,cut them into chunks without removing the skin(some
people remove!),bcz the skin helps to retain the crispness,and flesh can not gets tender.

In a wide bowl combine the mustard powder,salt,red chilli powder along with oil,mix
well.

Rub the masala to the cucumber bits,

Make tempering and add directly into the pickle,mix thoroughly.

Allow to stay for 1 day,then serve with plain white rice & cooked(toor)

dal,ghee.

SUGGESTION:-Same preparation with tindooras(kundru),and green apple.

CHUTNEY WITH ANGULAR GOURD SKIN


The angulargourd should be young & skin will be thin and green(fresh &juicy).

Angular gourd peel ½cup(without hard part)

Green chilli 1-3(as pertaste)

Salt

Garlic 1pod

Freshcurry leaves 1tsp

Turmeric pinch

tamarind pulp 1/4 tsp

Oil 1tbsp

Tempering;

Mustards,redchilli(1),Blackgram(½tsp),Bengalgram(½tsp),Asafoetida(pinch).

Method:-Heat ½tbsp oil andfry the peel tobrown.,removefrom the oil andkeep aside.

in the same oil,add redchilli,½portion blackgram,mustardseeds,bengalgram,asafoetida.

Fry till done.Blend tempering along with tamarind,salt and turmeric coarsely.

Add finally the roasted peel,blend it coarsely.

Remove into a bowl.

Heat the restof oil and add ½tsp black gram and roast to reddish brown,add curry leaves
and remove immediately and pour over chutney,serve with plain rice!

CHUTNEY WITH BOTTLE GOURD SKIN

**Same process as angular gourd!!

CHUTNEY WITH ANGULAR GOURD(Beerakaya chutney)-2

List of ingredients:
Qty Measure Ingredient Wt.(gms)
2 cups of beerakaya skin
1/2 cup roasted peanuts
4 green chillies
1/2 tsp tamarind paste
garlic 1clove
coriander
salt to taste
oil 4½tbsp
cumin ½tsp
Black gram ½tsp
Tempering
Black gram ½tsp
Mustard seeds few
cumin ½sp
Broken red chillies 2
Asafoetida pinch
curry leaves

Method:Heat 1½tbsp oil,add blackgram,cumin, andgreen chillies.Fryfor


a½min,removeonly them into adish.

Peel the angular gourd and wash them only.

Add to the hot oil,till they turn to softer.(can be used if requires little water.)

In a blender mix all ingredients (garlic,greenchillies,cumin,salt fresh choppedcoriander


and tamarind,finally roasted

peanuts.

Blend them coarsely (add little water).Add thefried skins and blend coarsely.Transfer into
a bowl.

Heat oil in another pan and season well.Add curry leaves,putoff the heat and pour over
chutney.

Goes well with rice,dosa,idli etc..

Suggestion & tips:-Can be added 1 tomato also.

FRESH CORIANDER CHUTNEY (CURRY LEAVES CHUTNEY)

Fresh coriander/curryleaves cup

salt

Green chillies 5-6


Red chillies 3-4

Little jaggery

lemon juice/tamarind pulp 1/2tsp/1tsp

Tempering:Oil(1tbsp),mustards(1/2tsp),blackgram(1/2tsp),asafoetida(pinch),bengalgram(
tsp),turmeric(pinch)

Method:-

heat oil and add tempering ingredients,after done add green chillies,fry for second.

Putoff the heat,remove the tempering from the oil into a bowl.

Add finally in the same oil coriander/curry leaves.need not fry,oil heat is enough.

Now blend the tempering coarsely,finally

add the leaves and rotate the blender for 1/2 minute(leaves should not get paste).

If you want crunchy chutney,just fry tsp blackgram in oil and pour over chutney.

Suggestion:-

Can be made "pudeena (mint)chutney in the same way,but use lemon juice instead!

LIME&GREENCHILLI PICKLE

Select thin skin,and juicy lemons.

Lemons 12

salt

oil 400gm

Turmeric 11/2tsp

Mustard seeds 3tbsp

Ginger tbsp(cut thinly legnth wise)

Mehtod:-
Blend mustards into smooth powder.

Cut 6 limes into 4 parts/8 parts.

Squeeze 6 limes without seeds.

Slit green chillies(do not remove stalk),peel & cut the ginger.

Mix all powders into lime juice.

Now add the bits & chillies,ginger,mix well.

Heat 2tbsp oil and add 2tsp of asafoetida and add directly to the mixture,stir well and
store after cool in a ceramic jar.

Add tempering whever you use(take small amounts and season it!)

APPADAMS& VADI(YAMS)
These are a type of "sun-dry chips" with different vegetables and Flours & pulses.
Tasty ,spicy and little hard work.In India specially south (even North people known as
"vadi") they use to prepare number of varieties.
They are useful whenever lack of vegetables(in summer normally),
as accompaniment wiht rice.Goes well with sambar,rasam and leafy vegetables curries Or
gravies,
Papad is a very crunchy,crispy (like thin rotis) snack,even we can eat as a snack for
evenings.
Now a days papaddams(not spicy) are used to be as a snack -bit with drinks in the
western countries.
In India Tamilnadu(madras papadams) is famous to make these papadams.They prepare
different varieties and export to UK,USA etc..
Here are some varieties those i use to buy & vadiyams i used to make
at home.
SAAGOO VADIYAMS(VADI)

Can be prepared with sagoo/sabudana.Easy to make them,but you need good


sunlight/heat.
Can be made without spicy also,people like spicy can be done like this for evening snack.
Indian sagoo 1cup
water 6
Salt
Ajwain/cumin
Grenchilli paste
Ginger paste Each 2tsp
If you like add few drops of lemon-optional!

Method:-Clean & wash sago first.


Boil water till very hot,add the two pastes and dry spices along with salt,allow to boil 2
min.
Add cleaned sagoo slowly on stirring,without forming any lumps.
Stir and boil until the sago completely disappeared(cooked),and the water appear as a
starch consistancy.
Take a white clean cloth,wet it and squeeze extra water.
Spread on the mat.(Or take a thick plastic sheet instead)
Stir very well and start to make vadi with a small spoon(it should be warm,not soo hot).
Take aspoonful batter and just put on cloth/plastic cover.
Use whole batter in this way.
If the sun light is good & hot,the vadiyams will be dried only one day.
You can remove in the evening,otherwise let them dry for one more day,important thing
is they should dry completely.
If you use cloth,turn the cloth(backside),and spray/sprinkle water.
allow to stayfor 3-4 min,then we can remove easily,but do not forget to dry them on more
sundry!
Store them in a container with tight lid.
Shell life:- 4 -5months
RICE FLOUR VADIYAMS

Rice flour 3 cups


Water 3-4cups
Greenchilli crush 3-4 tsp(as per taste)
Or red chilli powder
salt
Sesame seeds 2tsp
Ajwain 1tsp
Asafoetida 2piches
Oil 11/2 tsp
Ginger paste 2tsp

Mehtod:-Cook the water,add the spices and cook 2 min. more.add oil.
Remove from the stove and gradually add the flour,it gets lumps easily.
Make a fine dough,again take it back to the stove(on low heat),stir all the time without
burning bottom.
The dough should be like "murukku" consistancy.We make with murukku
press(machine).
If you feel the dough is cooked well,remove and allow it to cool.
Spread a thick plastic paper in the sun light/Or a clean white wet cloth.
Take a thin/medium frame from the murukku machine,and press one by one,finish with
whole dough .
When you feel they are ready to remove,remove from the plastic paper,Or remove from
the cloth as the same way as above recipe.

Handy tips:-If you want like a thin discs,make the dough little solid state(i.e.use 1:11/2
water).It takes to dry little bit more time ,may be one more day!!
Can be added two boiled&mashed potato to the dough.

VADIYAMS WITH DIFFERENT VEGETABLES & DAALS(PULSES)

1)Lady fingers
2)TINDOORAS
3)BOTTLE GOURD
4)WHITE PUMPKIN

a)With grated
b)with bits
c)Big chunks
5)ONION VADIYAMS
6) Plain vadiyams
7)COOKED RICE VADIYAMS

Vadiyalu (Green Gram/black Gram bengal Gram/);-


These are good substitute for vegetables.

It is side dish for Lunch or Dinner, some times used as a tea-snack.


Some make curry with Vadiyalu mixing with spinach/thotakoora/Bachali leaf/Fenugreek
leaves/Gongura pulusu(sour leaf soup).

Bengal gram 100 g,


Green gram dhal 100 g,

or Black gram 100g,


Red chillies 7-8
Salt
Method :

Soak both for three hours.

Grind together along withred chillies and salt.

Spread small balls (like bajjis) on a cloth and dry in the sun hot.

Store in a container and deep fry in oil whenever required.

PLAIN VADIYAMS

BLackgram (with peel) 1/2kg

Salt

Cumin seeds 2tsp

Greenchilli crush 2tbsp

Chopped coriander 1tbsp

Method:-

Soak blackgram for 5-6 hours,wash and remove the peel,drain it completely.

Grind into a very smooth dough,mix everything given above,and mix well.

Wet a neat white cloth,squeeze the water completely.

Place it into the good sunlight,and put the vadiyams (as walnut sized?or little smaller)
Use the whole dough like this. Allow to dry completely.May be it takes one more
day(impt thing is bright warmness from the sun).

Remove using water on the otherside(sprinkle)

and remove them without spoiling(breaking).

Easy method is to use thick plastic sheet!!.

Can be made with only Blackgram

Blackgram with peel 500gms

Salt

Greenchillies

Cumin seeds

Method:-

Soak the daal for 5 hours and remove the peel,grind to a smooth batter.

Place a neat 3 meters cloth / thick plastic big sheet to expose to the (bright) sun.

With a tsp put vadiyams (small balls like),giving 2” distance of each other.

Let them dry on sun light, remove carefully and store them in a plastic container.

Goes well with plain rice Or leafy vegetables soups,Or leafy curries.

(If u dry them on cloth, sprinkle some water on the back side of the cloth,wait for 2
minutes,they come easily.But you should dry them after transfer them on a tray or
something.,otherwise they get fungus,if you keep for storage like that!)

ONION VADIYAMS

Onions 1/4kg

Peeled blackgram 1/2kg

Salt

Redchillipowder 2tbsp

Cuminseeds 2tsp
Turmeric

Mehtod:-

Soak dal for 6 hours,wash several times and remove the peel.Drain.

Grind it into a very smooth batter as "vada" consistancy.

Add the other ingredients properly.

Use a thick plastic big sheet,and put vadiyams as marble size.

Allow to sundry completely.Store in a tight lid jar.

Yield:-Can be stored for 2-3 months.

VADIYAMS WITH WHITE PUMPKIN -1

Blackgram with peel 500gms

salt

Whitepumpkin(tella gummadi) small sized

Greenchillies paste 11/2tbsp

Cuminseeds 2tsp

Seasame seeds 2tsp

Method:-

Soak the blackgram overnight.

Peel the pumpkin and discord the seeds (some people like the seeds).

Grate coarsely and place them in a white towel/cloth,twist it.

Keep on a strainer,and spare the water in a wide bowl(under the strainer),keep 2kgs
weight over the twisted cloth.

Allow to stay it until the next day.(i.e,leaving to remove the water from the pumpkin).

On the next day peel out the blackgram and grind it into a fine smoothy dough,squeeze
completely the water from the pumpkin.
(the water can be used for grinding also)

In a wide bowl,mix the grated pumpkin,and other ingredients thoroughly.

Place the big plastic sheet on good sunlight,and put the vadiyams as normal way.

They take more sun heat than the others,bcoz the pumkin takes more time to dry.

ANOTHER VARIETY WITH PUMPKIN-2

Small sized pumpkin 1(peeled&cut into chunks)

Blackgram with skin 500gms

Salt

red chillipowder

Turemric

Asafoetida

Curryleaves (optional)

Cumin

Mehtod:-

Soak the blackgram for 6 hours,peel them and grind into a smoothy tihcker paste than
"vada" consistancy.

Peel and discord the pumkin seeds.Cut the pumpkin into chunks.

Keep them in a stainer,and squeeze as maximum as you can.

Add everything to the dough/batter,(the batter should neither watery/nor hard.)and put the
vadiyams on sunlight.

Let them dry for 2-3 days(depends upon the sun heat).

Store them in a tight lid container.

They are very tasty when you deep fry them in oil and can be used as an accompaniment
with plain rice/or as evening snack also.
The pumpkin gets very crunchy/crispy.

VADIYAMS WITH PUMPKIN-3

Blackgram with skin 500gms

Pumpkin small

Salt

Greenchilli paste 2-3 tsp

Ginger crushed 2tsp

Turmeric

method:-

Peel & discord pumpkin seeds,grate them& tie into a wide white cloth.

Keep a wide bowl under it.

Put max.2 kg weight over the cloth,to squeeze the water from them.

Let it remain like this for 2 hours,soak the blackgram (without peel)

in that water for 5 hours.

Grind it into soft thick er than "vada" consistancy.

Add salt and other things.Mix well and put vadiyams as normal way.

VADIYAMS WITH VEGETABLES

Ground batter recipe

Salt

Blackgram 1/2kg

Redchilli powder(2tbsp)/greenchilies 50gms/as per taste

Turmeric

Asafoetida
Mehtod:-

Peel and grind the blackgram as vadi consistancy.

Add the spices to it and mix well.

a)For Ladyfinger vadiyams

Wash and wipe them with thin cloth,cut into slices,spread on a cloth for 1/2 hour,to avoid
the stickyness.

Add to the thick batter these pieces,and put vadiyams,allow to sundry them for 3 days.

Fry them whenever you required ,goes well with plain rice/with sambar rice.

WITH TINDOORA

The batter detailes are given in ground recipe!!

Tindooras 1/2 kg

salt

Mehtod:- Cut the tindooras(donda kaaya) in legnthwise,squeeze as maximum as you


can,starin them and spread on a cloth for 1 hour to avoid the stickyness.)

Add these with the ground batter (should be very thick,bcoz,the tindooras already have
water inside).

Put vadiyams for 2-3 days Or until they get completely dry!.

Fry them as an accompaniment with plain rice.

VADIYAMA WITH BOTTLE GOURD

These are really very tasty,and we can not recognise them,those are prepared with
bottlegourd!.But we need more elder one(matured/muduru kaaya).

Bottlegourd (elder) 1

Either a)can be used grated, nor

b)chopped big pieces

salt
Asafoetida

Greenchillies crushed 10

Mehtod:-

Soak blackgram (with (skin) for 5 hours.

Drain it and grind to a smooth,thick paste/batter.

Sqeeze the grated bottlegourd/pieces maximum you can.

Add them to the batter along with the other ingredients.

Put the vadiyams on a thick plastic sheet,and sundry for 2-3 days.

Fry them whwver you required as an accompaniment with plain rice!.

COOKED RICE VADIYAMS

Cooked & cooled rice. 4cups

Salt

Crushed greenchillies 8-10

Cumin seeds 1tbsp

Seasme seeds 1tbsp

Fresh coriander 1tbsp

Asafoetida

Method:-

Mash the rice/grind coarsely along with salt,grenchillies,ginger,asafoetida anf coriander.

Add sesame,cumi seeds well,no water needed.

Make a fine thick dough,

add 1tbsp oil and knead well.

Make 1/2 walnut sized balls/vadiyams.


Allow to sundry for 2 days.

Can be fried as evening snacks with coffee/tea.They are very very crispy & crunchy.

APPADAMS

papadams are excellent campfire snack food

Papadams are round Indian chips made of lentils,different types of Spices (ranging from
mild hot to sooo HOT) and bicarbonate of soda.

All the ingredients are mashed together and They are then roll into 6-8 inch diameter
circles& then sun-dried.

1)WITH RICE

2)WITH BLACKGRAM

3)WITH 3 PULSES

4)WITH GARLIC

**Use ground &strained garlic water for making dough.

$)WITH GINGER&GARLIC

**Add instead of chillipowder,pepper corns.It is a mixture of strained garlic & ginger


paste,use the strained water for making dough.

6)WITH PEPPER

**Add instead of chillipowder,crushed pepper corns to the flour,process is same.

7)WITH RED CHILLI POWDER

**Those who likes to eat hot& spicy,these are very tasty.

They are like snacks and can be eat with plain rice& ghee as well.

Add redchilli powder,salt,asafoetida to the flour,and make dough as papadams


consistancy.

*)WITH CUMIN SEEDS

**Add cumin seeds and other ingredients to the flour.


9)WITH CORIANDER & GARLIC

**chop coriander and allow dry,mix along with the flour,salt ,cumin seeds.Blend the
garlic along with little water & strain it,use when you are mixing dough.

Roll papadams as normal.

10)WITH FENUGREEK LEAVES

**Add kasuri methi leaves (dried ones,can available in the


supermarkets),chillipowder,asafoetida,salt to the flour,and make papadams as normal
way.

11)WITH GREENCHILLIES

**The green chillies to be crushed & strained without seeds or fiber(veins).add directly
wiht the flour as normal way(instead of using chillipowder).

1)RICE PAPADAMS & APPADAM FLOWERS(APPADM PUVVULU)

RAW RICE One fist

Salt

Juice of 2 lemons

Greenchillies 6

asafoetida pinch

Mehtod:-

Boil water and add rice,cook for 5-6 min.

Drain completely.

In a wide pan dry fry them,use wooden fork.

The rice popped and gets double in size.

Grind to powder and sieve it twice.

Pste greenchillies,salt.

Drain without seeds(grind one ladyfinger along wiht),we get the water
add lemon juice (discord seeds).

Mix this to the asafoetida and rice flour to make a fine dough,knead well and cover for 2
hous.

Knead again with oily hands for 1/2 hour.

Make walnut size balls out of the dough and roll out to thin discs.

Before you start rolling,spread a white big neat cloth to place these appadams.

There is no need to roll them directly in the sun.Make all papadams in the shade,and
spread them to the sun later.

Allow them to sun dry.

APPADAM PUVVULU:-

Add bengalgram flour 1/2cup,and make small size balls,press in the middle with your
thumb (finger) .

It looks like a flower.Make in the same way out of the whole dough.

Sundry them,when they are done, store them in a airtight container.

Fry them whenever you required wiht plain rice &warm ghee as side dish.

POTATO PAPADAMS

Potatoes 1/4kg

Garam masala 1/2 tsp

chilli powder 1/4 tsp

Black pepper 1/4tsp


Salt
Oil

Method:-

Cook the potatoes with skins until tender.

peel and mash them well.


Stir in the spices and divide into 13-14 equal portions.

Smear 2 plastic bag with oil and place the large one on the work surface.

Roll 1 portion of potato into a ball, place on the plastic, cover with the other bag and roll
it into a 8-10cm circle.

Remove the small bag, smear it again with oil and continue to roll out all the papadams.

Leave them on exposing to the air until they get dry.

Place the papadams on greased baking trays and place in the oven about 30cm above the
pilot light. Leave for 3 days to dry out, turning them every day.

When dried, store in an air tight container.

Deep fry them in oil (whever you required.)to crispy brown.

BUTTER CHILLIES

These are made by buttermilk,raw tamarind.They are nice to serve with

plain rice,any dal which is mixed with veg/leafy vegetables.

Specially they are tasted with pulusu koora,pulusu pachadi(brinjal/onion).

These are to be served with "vadiyams"(fine combination).

Medium sized green chillies

(not tender) 250gms

Salt

Buttermilk 400gms

(it is a dilute yoghurt 1:6 water,it should be sure in taste).

Turmeric 2tsp

Method:-

Beat the buttermilk,salt,turmeric for 2 minutes.


Wash all green chillies along with their heads.Slit on one side of each chilli,without
breaking them.

Drop them in that buttermilk,mix well.Let them soak for two days.

On the third day,squeeze them and

dry them to sun light along with the buttermilk.After 8-10 hours,again keep them in the
butter milk,mix well.Do the same way on the next day,do it until the chillies gets white
colour.(they turn into the white,becoz they coated with turmeric&buttermilk,salt).

Then throw the remaining buttermilk

finally.

Allow them to dry completely,store them in a airtight container,fry them to crispy dark
brown whenever you required.Can be stored for 4 -5 months.

VARUGULU(CHIPS)

These are also helps whever we do not get vegetables in the market,specially in
unseasons (in India,summer,whenever we do not have vegetables at home,these are also

usable items like papadams,vadiyams.

Can be made with Karela(bittermelon),Tindoora(dondakaya),Cucumber(yellow dosa


kaya),Ladyfingers(benda kaya).

Cut each vegetables into thin slices,squeeze(lightly) them after rubbing with salt and
ajwain.Sundry them until they turn as chips.When they totally dried,store them in a
airtight container.

DAILY CHUTNEYS

These are special chutneys from andhra people,they like,no..no,they love to eat them

Some of these chutneys used to be done in the summer nights(for dinner).

Our elders used to make the combination of these chutneys(it must need
ghee!!),papadams,vadiyams and newly made "pickles"(MMMMMMM) for dinners.

Freshly riped(juicy) mangoes,thick curd..we can not define the taste and that

experience in specially in the moonlight.

We can not get them back those golden days.


O.k,here we go to know the chutneys.

1)Tour dal chutney (kandi pachadi)

2)Greengram(split) hcutney(a)

b)another variety

3)Blackgram chutney (urad dal pachadi)

4)Tamarind chutney

5)Ginger chutney

TOUR DAL CHUTNEY

Tour dal 1cup

Salt

Water 11?2 cups

Cumin seeds 1tsp

Tamarind pulp tsp

Red chillies 8-10

Garlic cloves 8 ( can be done without also!)

Method:-

In a skillet pour tbsp oil,and add pulses and chillies,roast it until it gives a fine flavour,dal
will turn into reddish brown colour.

Remove and allow to cool.In a mixie,add everything and grind into a smooth paste.

Add finally cumin seeds.Can be stored for 3-4 days in the refregerator.

Serve with warm plain rice,ghee and papadams,vadiyams etc..

Goes well with avakaya(mango pickle),the combination with chutney is


Pachipulusu,majjiga pulusu,bottlegourd dhappalam,pepper rasam,menthi majjiga and
vankaya gujju pachadi.Whever you need you can fry them and sprinkle chillipowder and
use as a side dish along with plain rice.

GINGER CHUTNEY

Can be eatable with any dosa (specially andhra pesarattu &Upma combination---best!!)or
even tasty with plain rice as well.Called in telugu as Allam Patchadi
Oil 3 Table Sp
Dry Red Chilies 10

Sliced Ginger 1 tbsp


Tamarind 1/2 tbsp
Jaggery 2tsp grated (Or as per taste)
Cumin Seeds 1 T Sp
Salt

Tempering:
Oil 1 Tb Sp
Husked blackgram 1/2 T sp
Mustard Seeds 1/2 T Sp
Cumin Seeds 1/2 T Sp
Chopped garlic 3 Cloves(optional)
Curry Leaves 6 (Optional)

Method:-
Grate jaggery and mix well with tamarind by adding 1/2 a cup of water.
Heat Oil, saute red chilies and cumin, then add ginger and tamarind mix and cook for ten
to stirring and scraping.

Then blend to a fine paste.

Tempering:

Heat a tbsp oil,add tempering ingredients, Once these start crackling add curry leaves,
remove from stove and pour the it over thetop of chutney before you serve.
shell life:

6-7 days in the refregerator.


Best Served with: Any dosa, Idli, deffinately with pesarattu.

ALLAM PACHADI

2 medium-sized onion finely chopped

1 tbsp,roasted-rice powder
tsp.mustard powder

2 cups fresh thick curd

2 green chillies finely chopped

1½" ginger finely chopped

2 tbsp. oil

salt

2 tbsp. coconut paste

10 curry leaves

A pinch of asafoetida

Method:

Heat oil and saute onion, ginger and green chillies.

When they become brown add curry leaves and mustard powder.

Add coconut paste and fry well till water dries up.

Add ½ cup water and asafoetida. Bring to a boil.

When water dries up remove from the heat.

Beat the curd well and add the pachadi mix to it.

Sprinkle rice powder, it will thicken the pachadi.

Serve with any dosas,upma,idli and tasty with plain rice too.

ANDHRA SPECIAL (ALLAM PACHADI/Ginger pickle)

Ginger peeled&chopped 50gms

Salt

Tamarind pulp frehly squeezed tbsp

Jaggery 1/2 tbsp(or more)


Fresh chopped coriander

Tempering/seasoning/Thadka/Baghar:-

Oil tbsp

Mustards

Husked blackgram

Bengal gram split

Fenugreek seeds

Asafoetida pinch

Sesame seeds

Coriander seeds (some people donot use)

Fresh curry leaves for garnishing!

Method:-

Sueeze tamarind pulp in a wide bowl.

Add salt & jaggery,mix coriander leaves,keep aside.

Heat oil,add tempering ingredients one by one,fry until done,cool it.

Grind to a smooth paste along with ginger bits and tamarind mixture.

Finally fry a little curry leaves and pour over chutney and serve!.

SESAME CHUNEY

Sesame seeds 1cup

Salt

Tempering:-

Oil 1tbsp

Red chillies 5-6


Jaggery little

Tamarind pulp 1tsp

Curry leaves (fried) garnishing

Method:-

Dry roast sesame to brown.Cool it.

In oil prepare tempering with given ingredients,cool.

Blend the tempering (remove oil),and tamarind,salt,jaggery to coarsely.

Add roasted sesame and blend it.

Remove and sprinkle fried curry leaves.

Serve with plain rice.

GROUNDNUT CHUTNEY

we can make it 2 types,for tiffin accompaniment (slightly spicy and for plain rice
(spicy).The only thing is just adding more red chillies for rice,that"s all!)

Ground nuts 1cup

salt

Red chillies 4

Oil 1/2 tbsp

Cumin 1/2 tsp

If you need little gravy consistancy,add

Curd 1tbsp

Fresh curry leaves for garnishing

Tempering.

Method:-
Dry roast (on stirring) the nuts until they turn into reddish brown and leaves fine smell.

Grind them along with tamarind,salt to a fine paste,add some water if needs.

Make tempering and curry leaves,pour over chutney,do not mix them.

Serve with any dosas,idlies,vada etc..

SOYA CHUTNEY

Soaked & drained Soya seeds 1cup

Salt

Green chillies 5

Small tomato cut 1

Ginger small bit

Onion 1

Tamarind pulp 3tsp

Fresh coriander

Tempering:-

Mustards,asafoetida,blackgram,cumin,red chillies(broken),oil(1tbsp)

method:-

soak soya seeds for 5 hours and drain them completely.

Heat oil and fry them for 3-4 minutes,add onion bits,tomato,greenchillies,fry till done.

Add jaggery,salt,tamarind and blend to paste.

make tempering and pour over chutney along with fresh curry leaves.
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Kaaja
kaaja.jpg

Made with pure Ghee or Vegetable oil.

flower bar
Modak is a speciality for the festival of Lord ganesh chathurdhi. However, the traditional
way to make is with cashewnut powder.

Milk 1liter
sugar 6½tsp
cashewnuts 8tsp
cardamom powder
Saffron
modak mould.
The covering: 2 cups rice flour (of good quality rice, washed & dried in shade)
Butter 1tsp
oil 1tsp
salt
milk 1\2 cup

Method:
Filling: -
Fresh coconut 1cup grated
(remove the brown part)
jaggery (grated finely) 2 cups
1\2 tsp nutmeg powder and CardamomsPowder the cashew nuts.
cashewnut ,saffron & cardamoms powder.
Roast the grated coconut for some time and add jaggery.

The stuffing should be dry enough to be filled in the modak.

Boil the milk to 1\3rd& add the sugar,


Boil till it turns to a thick paste.
Use the mould to make modaks.
Boil 1 cup water & keep aside half the quantity.
Add same proportion of milk add salt and oil.
Remove from fire and add the rice flour. Add water if necessary.
Steam for 4 minutes.
Apply water and oil on palms and knead the dough while still warm to avoid lumps.

Suggestion:- Mix the flour with 1 tsp allpurpose flour / corn flour to make it soft,then you
get the pleats in a good shape.

Fill the stuffing in the rice flour covering & shape them into modaks.

Steaming the modaks: Boil water in a large skillet & place the modaks in a plate.

Take the dough, roll into small balls. Take a ball flatter it on your palm, make neat pleats,
and then fill in the stuffing.

Close all the pleats & join together at the head.(like garlic pods)

Dip these in water & place on a light muslin cloth (This keeps the modaks soft).

Serve with ghee, spread on the modak.


UNDRALLU(RICE SEMOLINA BALLS)
Everybody prepare them in the vinayaka chathurthi festival.
These are steamed rice semolina balls and
Lord Ganesh favourate food.
At south(andhra pradesh)one variety,madras style another variety etc..
Rice 1cup
Bengalgram 1/2 cup
OR
Greengram(mungdal)
Salt
Method:-
Wash&drain rice.Grind coarsely as semolina (resemble).
Donot sieve flour.
For one cup rice,boil 2 cups of water,add salt,when it is boiling,add semolina.
Simmer,cook semolina until done.
Keep the lid and check ocassionally.
Remove and transfer into a wide bowl.
add partly cooked bengal gram to the above,suji.
Mix well and make round balls(wet your palms)
Heat water in a skillet,cover with a thin cloth around it.
When water is boiling make two rows with the balls and cover it.
Or use pressure cooker without WHISTLE.
Boil until done.
Serve with ginger chutney or onion karam
(onion.coconut,salt,little tamarind,redchillies-grind raw things and add little raw
oil,serve).
flower bar
MODAK(SWEET BALLS WITH RICE & FILLING)

This is favourate item to sri lord ganesh and everybody make this on ganesh chathurthi.
The cover is with steamed riceflour and filling with the mixture of
fresh coconut & jaggery OR sugar.
It is tasty prasad from Lord ganesh.

2 cup shredded Fresh coconut 3cups


1 cup jaggery or sugar 11/2 cups
pistachios & cashews. 3tbsp

Milk 3/4 cup


cardamom powder
Method:-
Combine coconut,milk,sugar or jaggery(whatever you select),cook on a low heat.
Add the nuts and ,cardamom powder and continue to cook
till the mixture turns caramelized.Cool it.
For modak crust

Rice flour 2cups


water 2cups
Ghee 2tsp
salt little

Method:-

Pour cup of water in a skillet,bring to boil.

Add ghee,salt and oil too.

Add the riceflour and mix well without forming any lumps.Keep a lid for 3-4 min.Stir
ocassionally.check the lid.

Remove from stove and transfer into a wide bowl,knead well,kepp aside.

For modak shapes,do like this..


You can get nice modaks when the dough is warm .
Grease the palms of your hands well. Take a ball of dough. Flatten the dough to form a
cup shape. Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index
finger in the oil & make 5-6 small pinches side by side on the outside edges of the cup.
Bring them together on top and join to form a peak. Your modak is complete. This should
look like a whole garlic pod. .

Place the modak on a pre greased plate.


Make the rest of the modaks. Place them on a pre-greased plate. Steam for about 15
minutes. Serve with ghee.
flower bar
CARROT HALVA

Category : Vegetarian - sweets


Yield : 5 portions
Preparation:10 min
Cooking time: 15 min

½ kg Fresh carrots
150 gms khoya (cova- thick milk)
½ kg sugar
½ cup ghee
½ cup milk
1 tbsp pistachios (chopped)
1 tbsp cashew nuts (chopped)
2 tbsp cardamoms seeds (not powdered)
METHOD:
Warm ghee and add peeled & grated carrot to it.
Fry it for 3 minutes on low heat.
Add milk, cook it for 3 more minutes.
Remove from the heat & add khoya (grate it) mix well, keep it again on the stove. Stir
constantly, add sugar.
let it cook for 5 minutes or till it becomes a thick paste.
Remove from the heat and transfer to a wide pre-greased plate. Flat it evenly and
decorate with pistachios & cashew nuts.
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RAWA KESARI

catagory :sweets(deserts)
servings: 10
preparationtime:5min
cookingtime: 15min
250gms Bombay rawa(fine suji)
50gms Ghee
Cashewnuts 15
Sulthanas or kissmiss 10
1½cup- boiled water
1cup boiled milk
300 gms- sugar
60gms- ghee(clarifiedbutter)
10 in no.s- cardadmoms
4 in no.s- cloves(lavang)
kesari or saffron strands
METHOD:
Roast rawa with 50gms ghee without burning.
Roast cashewnuts,kissmiss for a while in a tsp ghee.
In a skillet add water & milk, boil together.Simmer.
Add roasted rawa, cardamoms powder (Ensure that there are no lumps).
Cover it with a lid until it is properly cooke
Add the saffron (which is dissolved in a1 tsp milk).
Stir well.
Add sugar &ghee and the roasted nuts and raisins or sultanas(kissmiss).
Keep the lid.
Stir well.Allow for 5 minutes more.
Pour it (halwa) on a pre- greased plate and cut into desired shapes.
·serve hot or cold.
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MIXED NUTS SWEET

150gms -cashewnuts (broken are o.k)


150 gms - groundnuts (without peel)
100gms - sulthanas( kissmiss)
15ogms - soaked&peeled almonds
50 gms pistachios
50 gms -walnuts
10 in no`s cardamoms (only seeds)
300 gms- sugar
100 gms- sesame seeds
METHOD:
§ Roast cashewnuts, pistachioes, almonds, sesame
§ Seeds,groundnuts,sulthanas and walnuts for few minutes.Donot burn them.
§ In skillet add 200gms of water to the given measured sugar and boil it.
§ Make a fine syrup till it gets two thread consistancy.
§ Simmer.
§ Add one by one nuts to the syrup.mix well.
§ Pour it immediately on a greased plate.Cool it.
§ Cut into desired shapes.
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DEVARA LADDU(MOTHICHOOR LADDU)

*
(½kg)2 glasses- Fresh gram flour(sift)
*
1½ glasses Sugar
*
o 8 in nos. - cardamoms
*
o 1 glass -water for syrup
*
o 1tbsp - Honey
*
o 2 tsp -saffron strands
*
o 1tbsp -kissmiss
*
o 3 tsp - almonds(broken-white)
*
o ½ cup cashewnuts
*
o 1½ pinches yellow colour
*
§ Oil -½ kg
*
§ Ghee- ¼ kg
*
o 10 in nos - (square bits) sugar candy
*
METHOD:
*
a. Sieve the gram flour.
*
b. Deseed the cardamoms neatly.
*
c. Fry cashew nuts & almonds,kissmiss for 1 minute.
*
d. Make a medium thick batter with gram flour, adding sufficient water without any
lumps.
*
Prepare syrup mixing sugar & water(measured).
*
The syrup should be less than one string
*
Consistancy.

Take 1 tsp of milk to the yellow Colour & add to the prepared syrup.
Add the honey and stir well.
Remove the heat & allow the syrup to stay On the stove only.(putoff)
Now heat the combination of ghee & oil.
( We have to use two ladles with holes,
These are special ladles for laddus,
.We can get in the supermarket.)
Now take the batter with a big spoon and pour In the one of the ladle.
The gramflour batter drops will fall through the ladle in to the hot oil,called as boondi.
Deep fry them to light brown colour & transfer them (using 2nd ladle) to the warm
syrup.
Use & finish with the whole batter like this.
Now add nuts&cardmoms(not powder),kissmiss&Saffron strands.
Mix well.
Keep the lid and let it stay for ½ hour to 1 hour.
Now make laddus as your desired size.
Can be stored for one month.
Because of adding honey, they could be very soft for some more time.
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SEMOLINA LADDOoS (RAWA LADDOO)

Can be prepared with fresh coconut or without.

o 500gms Semolina (bombai rawa or suji)


o 1 in no. - Grated fresh coconut
* 1 full cup - milk
o 400 gms- sugar
o 250 ml - water
o 30 gms khissmiss
o 50 gms Cashewnuts
o 30 gms - peeled almonds
o 10 in no- cardamoms(deseeded)
o 1½ tbsp ghee

METHOD:_

Deseed all cardamoms,grind them coarsely.


.Roast rawa in the ghee (without burning) for 2 minutes,keep aside.
Take a little ghee for roasting cashewnuts & almondsAnd khissmiss.Keep aside.
Remove the black part of the coconut and grate it with a grater.
Add milk to the roasted rawa &grated coconut.
Press together and cover with a damp cloth for ½Hour.
Make the syrup with given ingredients (water & sugar)
To a two string consistancy.
Now add the roasted nuts & khissmiss.
Add soaked rawa mixture to the
syrup and stir well until it mixed properly.
Mix the coarsely ground cardamoms and saffron strands.
Make laddos as you desire.
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POHA LADDOOS

Roasting rice flakes and mixing with jaggery.


300 gms rice flakes(poha)
170 gms- jaggery (light brown)
135 ml- water for syrup
100 gms coarsely ground peanuts
4 tsp - powdered cardamoms
Oil for frying.
METHOD:-
Fry the rice flakes in oil without burnig.
Roast the peanuts crush to a pink brown colour.
Make 2 threads consistacy syrup.
Add the fried rice flakes,peanuts & cardamom Powder,stir well.
Now make round balls as your desired shape.
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PURI LADDOOS

Laddos made of crushed puris & syrup.

250 gms allpurpose flour(maida)


1tsp- salt
300 gms sugar
200 ml - water for syrup
3 tsp cardamom powder
2 tbsp Any crushed nuts
METHOD:-
Mix the puris dough with flour & water.
Make the syrup with given ingredients toTwo string consistancy.
Add crushed nuts & cardamom powder,stir well.
Now make round balls(laddos)according to your desired shape.
Note:-can be stored for 1 2 weeks in the air tight container
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BEETROOT HALWA

2 medium size beetroots(red)


2 tbsp - coconut powder
15 in nos - cashewnuts
1½ cups - sugar
½ cup - ghee

METHOD:-
Peel the beetroots thoroughly.Wash them.
Grate them (through small holes of the grater).
Take ½ amount of the ghee and roast the grated Beetroot for 3-5 minutes,stirring
constantly.
After getting fine flavour, remove from the heat And roast the cashewnuts for a while
Add sugar to roasted beetroot and cook on a lowFlame untill it becomes thick paste.
Allow to cook till the water absorbs.
Add the nuts & cardamom powder & stir well.
( It is like a creamy substance can be eat with spoons.)

COCONUT BURFI

A combination of fresh grated coconut ,sugar&khoya(milk)

1 full fresh coconut


250 gms -.sugar
10 in nos cardamoms
15 in nos almonds(soaked & peeled)
200 gms khoya ( thick paste of milk-kova)
1 gm - saffron stran

METHOD:-
Remove the black part of the coconut.
Grate it finely.
Remove almonds skin and cut them length wise.
Add the khoya to the grated coconut and mash it With the hands.
Add the sugar to the above mixture and cook on a low Heat & stir continuously till it
becomes like a fine paste.
Now transfer into a wide pre-greased plate.allow to cool
Decorate with almonds and saffron strands.
Cut in to desired shapes.
Suggestion:-
**If you want more decorative,soak almonds in green or
Yellow colour for instance (and let them dry),decorate
With colour almond bits also!!
***Instead of adding khoya, condensed milk also can
be used.(sweet)
½ tin condensd milk,1 tbsp sugar and other
measurements are all same quantities.
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BADAM BURFI

400gms-almonds(badam)
200gms-sugar
½tin -condensed milk(sweetend)
20 gms- almonds(for decoration)
100gms.milk
2tbsp- cardamom powder

Method:-
Soak almonds for 1 hour.
Remove the peel.
Spare 20 gms aside for decoration.
Grind them along with milk,sugar to a fine paste.
Add condensed milk&mix thoroughly.
Stir continuously on low flame till it gets thick paste.
add cardamom powder and mix well.
Transfer the burfi to a greased plate,allow to cool.
Cut it into desired shapes,decorate with chopped
almonds.
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CASHEWNUTS SWEET(KAJU KATLI)

500gms - cashewnuts
50 gms - milkpowder
100ml - Fresh milk
35ogms - sugar
200ml - water for syrup
50 gms - cashewnuts(cut into lengthwise)
1 tsp - vanilla powder(for flavour)

METHOD:-
Grind cashewnuts coarsely.
Cut 50 gms cashewnuts legnthwise for decoration.
Mix milk & water along with sugar.
Make 1 string syrup and add ground cashewnuts.
Simmer.
Stir constantly until it becomes paste (a thick mass).
Add vanilla powder & mix well.
Transfer the sweet to a greased plate and decorate with chopped nuts.
Cut it into desired shapes.
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MILK SWEET(DOODH PEDA)

1 tin - sweetend condensed milk(400ml)


250 gms- milk powder
200 gms - cottage cheese(paneer-fresh)
3 tbsp - cardamom powder
12 in nos - pistachios(cut into legnthwise)
1tbsp -ghee(pure)

METHOD:-

Empty the condensed milk tin, transfer into a big skillet.


Add the milk powder and the crushed paneer into a fine batter.
Ensure that there are no lumps.
Cook it on a low heat, stirring constantly.
Make it to a fine thick paste.
Add the ghee and beat it vigorously to get smooth, fine paste.
Pour it on a greased plate, and use different moulds for shapes.
Press pistachios on every "peda" and serve it.
Note:-No need of adding sugar (condensed milk is sweet).
Suggestion: This dish can also be made in the microwave.
Mix all ingredients(exept cardamom)in a micro bowl & cook in the micro.
Check every 4 th minutes, remove from the micro & stir it.
Keep again in the micro to continue to cook.
It takes up to 8-10 minutes to get a dough-like consistency.
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DATES SWEET(KARJOOR HALWA)

200 gms - Fresh dates


150 gms - pistachios
50 gms - sugar &vanilla mix(ground)
1 sheet -silver foil

METHOD:-

Deseed the dates.


Chop all pistachios lengthwise.
Grind sugar and vanilla powder.
Mix dates with fingers to a fine dough.
Mix pistachios with the above dough.
Make a big roti with a rolling pin.
Roll the roti like a mat.
Now cut it 2-3cm size bits.
Spinkle sugar mix over each sweet.
Decorate with silver foil finally.
Note:-it is healthy and easy to prepare
This sweet can be made with cashew nuts or peanuts(gound coarsely).
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SWEET VADAS(Bellam garelu)

500gms- black gram(urad dal)

1 kg - jaggery(light brown)

10- cardamoms

Oil for deep frying

Method:-

*soak blackgram(with peel) for 4 hours.


*Remove the peel & grind it to a fine paste.

*Add 750 ml of water to the grated jaggery.

*Stir it and boil untill it gets one string consistancy.Keep aside.

*Heat oil in a non-stick (kadai) deep frying pan,

make vadas&deep fry them to golden brown colour.

*Dip vadas for 30 min.and serve hot OR cold!

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MYSOREPAK

2cups: Gram flour(besan

2½cups sugar

2 cups- ghee

10 -cardamom pods

1 cup-water

METHOD

Melt ghee and add besan.

Fry for 2 minutes without changing colour.

Melt the sugar with given amount water.

Add besan to that dissolved sugar and

Stir all the time on a low flame.

Assure that mixture is not burned.

Stir all the time till it becomes frothy.

Add the remaining hot ghee to the


Besan mixture and stir vigorously,add

Cardmoms.

Transfer the mixture immediately into a greased plate,spinkle 1tsp of water over.

Cut the mixture with a greased knife to desired pieces

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MILKMYSOREPAK-2

1½cup bengal gram flour(besan)

1½ cups- condensed milk(sweetend)

1 cup-ghee

1½ cup - sugar

½cup -water

2 tbsp- cardamom powder

10 in no.s - pistacjhioes(choped)

METHOD:-

Mix½ cup ghee to the basin and fry till It gives fine flavour.

Dissolve sugar in given mesured water.

Warm the ghee all the time.

Add the condensed milk to the besan mixture&cardamoms.

Add the mixture to the syrup and keep on stirring allthe time on low heat without
burning.

When the mixture is getting thick,add the remaining hot ghee and stir till it becomes
frothy.
When the ghee leaves side of the vessel,remove from the heat&transfor to a greased
plate,decorate with chopped nuts.

Cut in to desired pieces.

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DOUBLEMEETHA KA BREAD

½kg- sugar

12 pieces - bread

300gms- ghee

450ml milk

1cup - all varieties of nuts

150gms- Khoya

2tbsp- cardamoms powder

METHOD:

Boil milk&sugar and ½ cup of water.

Mix khoya & milk well.

Add khoya mixture to the sugar liquid.

Mix well.

Roast bread slices to golden colour.

Place them on a wide plate,and pour khoya mixture over them.

Boil for 2 minutes.

Remove from the heat.

Roast all nuts and spill them over bread slices and serve chill.

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BENGAL GRAM SWEET BALLS (POORNAALU)


Bengalgram-1cup

Cardamoms-6(peel

Blackgram -1 cup

Rice - 2cups

Jaggery - 250gms

Grated freshcoconut-200gms

Oil for deep frying.

METHOD:-

Soak blackgram&rice separately for 3-4 hours.

Boil bengalgram in a pressurecooker.

Mash to a fine paste.Mix it with grated jaggery.

Cook it until it gets thick paste.

:add ilaichi crystals and coconut scrap.cool it.

Make it equal sized (walnut)balls.

Clean&grind blackgram(white) ,rice together to a smooth batter.

Heat oil.Dip the prepared balls in the uraddal batter.

Deep fry them to golden brown.

Pour 1tsp warm ghee over sweet balls,

Before you serve to get extra taste(optional)flower bar

MAWA KARANJI
This is very sweet in taste.Those who likes more sweet,they can enjoy.If we want to less
sweeter than this,we can reduce the measurements.

Temparature:200¤c time: 8-10

For cover:

·khoya(mawa)-350gms

sugar- 200gms

milkpowder - 50gmso

ghee - 2tsp

§ For stuffing:

Scraped fresh coconut - 4 cups(only white Part)

Jaggery(bellam,goor) -grated 3 cups

Cardamoms - 2 tsp ·

Saffron - 2tsp(strands)

METHOD:-·

For cover:

Crush the mawa as bread Crumbs.·

Add sugar to milkpowder&ghee ·

Heat together in a skillet and cook ·

It on a moderate flame, stir ·

Constantly,till it becomes thick Consistency.

Ensure that,it is not burnt.

For stuffing:·
Grate the jaggery finely.

Crush cardamoms coarsely.

Add scraped coconut to jagg

Cook it on a medium heat and sti Constantly.

Allow to cook till it becomes paste

Add cardamoms,saffron strands.

Cool it and make as walnut sized balls.

Now make ( using cover dough) Small pooris,place 1 ball inside

And prepare it as karanji shape.

( Note:No frying,no cooking.)

Suggestion: The cover can be made as round balls also.

Prepare small pooris & place One jaggery sweet and cover the

Edges,rotate as ball again.

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SWEET SAMOSA WITH PASTRY SHEET

Temperature:200¤c time:8-10min.

1 packet- puff pastry sheet(5)

2 tbsp - pooppy seeds

1 cup - khoya(mawa)

1 cup - cashewnuts

1cup - almonds (peeled)

½ cup -kissmiss(raisins)
1 cup -pistachios)

1tbsp cucumber seeds

2 cup - sugar powder

2tsp - vanilla powder

½ cup groundnuts(peeled)

½ cup Dry coconut(grated)

METHOD:-

Remove (2 hours before using) pastry sheets from the defreezer.

Cut them to desired squares for samosas.

Powder khoya & add to the powdered sugar.

Cut all nuts to small bits.add vanilla powder.

Mix all nuts and khoya mixture and cucumb Seeds

.Add grated coconut and make a fine Mixture.

On baking tray place all cut pastry sheets Squares,place on one side 1½tsp sweet
fillingAnd fold it as samosa(triangle)

Apply little water to the edges and press with a fork.

Brush with milk over samosas.

Sprinkle poppyseeds over.

Place the tray in pre-heated oven and bake them

(In the centre part of the oven) for 8 to 10 minutes.

Or untill they get fine (golden) colour.

BADHUSHAS(baked)
Everybody know to make badushas, try this easy way&enjoy!!

Tempearture:200¤c time:8 to 10min. oven: middle frame.

1 packet-puff pastry sheets(5)

½ cup -crushed cashew or pistachios

1tsp - cardmom powder

150 gms- sugar

100ml -water

METHOD:- Make (round discs) badushas,cutting with using moulds.

Add cardamom powder to crushed cashew nuts.

Make /(one string consistacy)syrup with sugar and water.

Keep aside.

Take one badushaw &place a little amount of nut mixture &cover with another
badushaw,

Attach the edges.

Prepare all in the same way.

Brush with beaten egg over,or with milk.

Place all badushawa on a baking tray and bake them in a pre-heated oven at 200¤c,8 to
10 min.
Or till gets golden brown.ENJOY!!flower bar

RASAGOLLA

2½ litres milk (thick)


200 gms curd Or yogurt
100 gms cottage cheese
For syrup:-
800 gms sugar
1 litre water
For flavour:-
Rose essence Or
Vanilla essence
1 tsp ghee
1 tsp siji( semolina)

METHOD:-
Boil milk on a high flame in abig thick bottomed vessel.
When it bubbles,add yogurt or curd to it.
Then the milk curdles, (turn to low heat) allow to boil for 2 more minutes.
Remove from the flame,and let it stay without stirring for 10 minutes.
Keep a lid.Let the paneer(chenna) settle.
Drain it and wash the paneer over running(tap) cold water.
Drain again till whole water will drainoff.Or use hands to get rid off the
Remaining water. Keep aside.
Crush the (mashed) cottage cheese to the paneer and make a fine dough.
lid (or use pressure-cooker without whistle)for 40 minutes.
The balls should 3 times bigger than before!.Turnoff the stove.
Meanwahile prepare syrup with gi
Add the semolina to the above paneer and rub thoroughly for 5 minutes.
Or use a rolling pin for 3-4 minutes.Make walnut size balls without any splits(Apply
ghee to the palms.
Cover them with a damp cloth.Keep aside.
Now Take a big thick bottomed skillet,fill with 1/3 of water and boil.
When it give bubbles, add the paneer balls to it.and cotinue to boil on high flame
With a tight fiting ven ingredients.
The syrup should be more thicker than gulab jamoons syrup!.
Now transfer all paneer balls to the syrup, (using a spoon) with extra care.
Now boil the balls again in the syrup for 20 more minutes.
Cool it and add the essence.
Chill and serve.
Suggestion:-It can be prepared without cottage cheese also, but the measurements and
method is same as above.

BESAN SWEET

Besan 1 cup

Pistachios 1 cup

Pure ghee ½ cup

Cardamoms 8
Dry coconut powder 1tbsp

Sugar 1½ cup

METHOD:-

Roast besan in a non-stick pan till it gets pinkish brown(should not burn it).
Powder cardamoms.
Crush pistachies (not powder).

Make light syrup with sugar and 1 cup water.

Add besan and stir constantly for 4 minutes.

Add crushed pista bits and cardamom.

Pour the ghee little by little and stir well.

Let it cook until the sweet gets thick paste.

(The ghee leaves in the edges)

Remove from the heat and tranfor into a greased plate,let it set for 2 minutes.
Cut into desired bits.

SEMOLINA BOBBATLU

Called also as Rawa bhachyam

It is Andhra sweet and easy to prepare, specially for festivals/ like Dssara/ Pongal /
ganesh chathurthy etc..

Some people like to deep fry them in oil,but both are tasty,even we roast on the griddle,I
use to make on griddle.

Allpurposeflour 2cups

Sugar 11/2 cups

Ghee 1/2cup

Semolina 2cups

Water 3 cups
Cashewnuts& Kismis

Cardamoms crushed

Method:-

Mix sieved flour, little salt and make to a pliable dough,finally add tsp oil to the dough,
keep aside.

In a nonstick skillet pour ghee and saute’ for 1-2 minutes.

Add semolina and fry for a while,add hot water and cook on low heat till it cooked.

Add sugar and stir well,cook until the water is evaporated and the mixture gets thick
creamy substance.

After cooled, make equal sized balls,make same number dough balls too.

Roll small discs with dough,and keep a sweet semolina ball in the center,pull from all
sides and attach the edges,if you feel extra,remove!

Roll as a ball again,and press on a flat,smooth surface,(using oil),as a round disc (puri,the
filling should not come out,so, careful!).

Roast both sides with tsp ghee on a griddle/Tawa to golden brown,

Place them side by side (otherwise they stick each other!!),when they become cold then
we can keep them one by one for storing.

Storage tips:-can be stored for 4-5 days., serve warm/cold.

ARISELU(RICE SWEET)
Rice ½ kg

Dry coconut 1 cup(grated)

Sesame seeds 4 tsp

Jaggery ½kg

Poppyseeds 2 tsp

Ghee 6tsp

Oil for deep frying

METHOD:-

Soak rice for 4 5 hours.

Drain and spread them on a neat cloth.

After (¾ th) drying grind them and sieve it

With smooth powder.Saute`for 1-2 minutes in the low flame.

(If it is maskin flour we can not prepare with that).

Grate the dry coconut finely.

Roast the poppy seeds,sesame seeds and coconut lightly.

Grate the jaggery and add some water,stir continuously.

When the syrup is sticky add cardamompowder,poppyseeds ,sesame seeds and coconut.

Add ghee to the syrup and mix the rice flour slowly to the syrup.

Stir constantly.The flour consistancy should be like bajjis consistancy.

Remove from the heat.

Cover with tight lid.


Heat oil/ghee .

Make walnut size balls with the above dough.

Use one plastic paper or banana leaf to make ariselu.

Press the balls like a small puri and deep fry them to golden brown colour.

Place them separately otherwise they stick together,when they are hot.

Allow to cool and store them in the air tight container.

They can be stored for 1 month.

It is a festival sweet in andhra pradesh in pongal, Dasara time.

SANDESH

Fresh thick milk 2 litres

Yoghurt OR curd 2 litres

Sugar 2½ tsp

Varieties of nuts

Cardamoms 6-8 pods(powdered)

METHOD:-

Boil the milk,simmer.

Add yoghurt,now we get paneer from milk.

Keep the lid and let it stay for 20 minutes.

Drain and keep the paneer in a neat cloth,and press over with 2 kg weight.
Allow to stay for 1½ hour unti it removes extra water.

Cut the paneer into bits

Add sugar to the paneer bits, and cook on low heat stir constantly.

Let the sweet becomes thick(as your desired consistancy),remove from the heat

And transfor into a plate.

Garnish withnuts& cardamom powder.

Cut into diamond shape bits.

KHOYA SWEET

Sugar 1 cup

Water 1cup

Milk powder 350 gms

Almonds 1tbsp

Tartaric acid ½tsp

METHOD:-

Cook the sugar and water for 5 minutes.


Add milk powder,tartaric acid and nuts and cook it until the water absorbs,
And the mixture becomes thick paste.
Transfor into a greased plate.Decotare with nuts.
Cool it and cut into desired shapes.

BALUSHAHI(BADUSHA) 3

Allpurpose flour 250 gms

Yoghurt 150 gms


Ghee 100gms

Sugar 300gms

Baking powder 1 pinch

Sodium-bi-carbonate 1pinch

All nuts Ground coarsely

METHOD

For dough: Sieve and mix allpurpose flour,yoghurt,warm ghee to make soft dough

Without any lumps.

Knead it well.

Make 12-16 balls and make a thumb impression in the middle of each balushahi.

Make with whole dough as same manner.

Cover them with a damp cloth.

Meanwhile make thick syrup with sugar and water,add rose essense.

Heat oil mixed ghee and cook(deep fry) them on slow heat till inside of the badushas
cooked well.

Let them cooked till they become golden brown colour.

Place them on a wide bowl and pour the hot syrup over them.

Garnish with the nuts.

Variation;-For garnishing use dry grated coconut or coloured them.

MYSOREPAK-3
Ghee 6 tbsp

Gramflour 1 tbsp

Allpurpose flour 1tbsp

Soaked almonds 10 (peeled&powdered)

Almonds 10 (peeled&chopped)

METHOD

Smelt 4 tbsp ghee.

Sieve 2 flours and fry in ghee.

Add mandel powder and cardamom.

Mix sugar with water till it becomes thick syrup.

Add to the flour and mix well.

Add gradually the remaining hot ghee to the above mixture.

Stir continuously.

The sweet becomes thicker than before and looks like paste consistancy.

Remove from the stove and spread on a greased plate and cool it to settle.

Decorate with almond bits.

Cut into square bits.

BANANAHALWA

Bananas 5(riped)

Ghee 2½ tbsp
Sugar 150 gms

Saffron 1pinch

Yellow colour 1 pinch

METHOD

Peel the bananas and chop them

Fry for 5 minutes and crush them

Add sugar and ¼ tsp water.

Allow to cook until water is absorbed.

Mix saffron and colour in a tsp milk.Mix to the sweet,stir well.

Pour it into a greased plate,decorate with nuts&cardamom seeds.

PUMPKIN HALWA(YELLOW)

Pumpkin ½(peeled& deseeded)

Milk 150ml

Almond flakes 2 tsp

Sugar 220gms

Raisins as per taste

Ghee 4tsp

METHOD:-

Chop the pumpkin and boil in a skillet with milk for 10 minutes.

Mash it,add sugar and cook till it gets thick consistancy.It takes 8-10 minutes.
Add raisins,cardamomseeds and cool it in a greased plate.

Decorate with almond flakes.

KARACHI HALWA

Sugar 600 gms

Water 500gms

Maizena 110 gms(maize powder)

Yellow colour ½ tsp

Lemon juice 2 tsp

Oil /ghee 2tbsp

Almonds 10(soaked& peeled)

Pistachios 10 (chopped)

Cardamoms 12 ( seeds)

METHOD:-

Boil sugar and water for 5 minutes.

Mix maizena with 1tsp water and add to the sugar syrup.

Stir continuously till it becomes gele consistancy.

Ensure there are no lumps in that!!.

Add lemon juice and stir constantly.

Now add hot ghee slowly(little by little) to the sweet.


Stir continuously to avoid burning in the bottom of the vessel.

Add nuts and other ingredients.

Transfor into a greased plate and cut into pieces.

GREENGRAM HALWA((MOONGDAL SWEET)

Split and husked greengram 250 gms

Ghee ½ cup

Sugar 250 gms

Milk 600ml

Saffron 1tsp

Cardamoms 6 pods(powder)

Almonds Soaked&chopped

METHOD:-

Soak greengram over night.

Grind it to a fine paste without adding water.

Fry in ½ amount of ghee to golden brown.

Make light syrup with milk and sugar.

Add moong dal paste and stir continuously on low flame.

Afetr 4 5 minutes it gets thick and leaves ghee around the dal mixture.

Now the sweet is ready to transfor to a greased plate,cool it.


Cut into desired bits.

Sprinkle the almonds bits for decoration.

Serve hot.

WHEATRAWA HALWA(BROWN)

Wheat semolina 1 cup

Pure ghee 1½ cup

Water 2½cups

Nuts and almonds chopped

Raisins and sultanas as per desire

Sugar syrup 1½ cup(light)

Cardamoms 10 pods(seeds)

METHOD:-

Boil water and add ½ cup ghee.

Saute`semolina(suji) in 1tbsp ghee for 2 minutes.

Saute`nuts and raisins for 1 minute.

Make one string syrup and add remaining ghee to it.

Simmer.

Add semolina to the sugar syrup and stir continuously.

Cook on a low heat till it is done.

Stir occasionally.
Add ½ cup ghee,nuts and raisins.

Serve hot.
Note:- This is another type of satyanarayana swamy prasad.in INDIA

They prepare whenever they do this pooja(vratham).

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KAJU BARFI
Cashewnuts 600gms

Sugar 3oogms

Water for syrup 60ml

Full cashewnuts 10 in no.s

METHOD:

on each sweet.

Clean and grind cashewnuts coarsely.

Mix water and sugar in a big skillet, boil it until it gets 2 string consistancy.

The consistancy should be like cream.

Switch off the heat and pour directly in a wide and greased plate.

Allow to stay for 5 minutes to settle and cool.

Now cut into diamond shape bits.

Garnish with cashewnuts

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PISTACHIOS BURFI
Pistachios 400 gms

Sugar 300gms

Water for syrup 100ml

Pistachios 12 in no.s

METHOD:-

Clean pistas and saute`for 2 minutes.

Add water and sugar.

Boil for making 2 sring consistancy syrup.

Grind pistachios coarsely.

Add them to the syrup and cook until thickens.

Cool it and garnish with pista and cut into squqre bits.

Suggestion:- To get rich look add green colour and cover with

silver foil over each sweet .


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GRAMFLOUR AND ALMONDS BURFI

Almonds 200gms

Bengalgram flour 1 cup (sieved)

Almonds 10gms

Vanillapowder 2½tsp

Fresh ghee 25gms

METHOD:-
Saute`gram flour in 20gms ghee for 2 minutes(the colour should not change into black).

Soak almonds in water for 1 hour.Peel them and grind them to a fine paste.

Soak 10 gms almonds in water and peel them.Cut lengthwise.Keep aside.

Mix almonds paste and gramflour.Add vanilla powder.

Make syrup with sugar and water to 2 string consistancy.

Add the flour mixture to the syrup and cook until it turns to a thick paste.

Remove from the heat and place it ina wide plate ,cool it.

Decorate with chopped mandel and cut into pieces with a sharp knife.

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COCONUT BURFI

Fresh&grated coconut 1big

Condensed milk ½tin

Sugar 1 cup

Mixed nuts 1cup

Water 100ml

Cardamoms 12

METHOD

Break the coconut and remove the hard&black part.


Grate it and keep aside.
Add water to the sugar and make a thick syrup.
Add condensed (sweetend) milk to the grated coconut.

Add sugar syrup,mix well.

Simmer.

Stir continuously till it gets thick consistancy.

Add cardamom powder and remove from the heat.

Place it on a greased plate,cool it and cut into desired size bits.

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MILK BURFI

Milkpowder 300gms

Sugar 240gms

Water 100ml

Cardamoms 10

Nuts 1tbsp

METHOD:-

Make 3string consistancy syrup with water and sugar.

(When you place the syrup drop in cold water bowl

it can be rolled as a ball).

Add milk powder,cardamom,mix well.

Pour on a greased plate,allow to cool.

Decorate with nuts and cut into pieces.

NOTE: Rose water also can be added to the sweet.


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GULABJAMOON

This method is with milkpowder.

Milkpowder 250gms

Allpurpose flour 1½tbsp

Baking powder 1tbsp

Ghee For deep frying

Milk 1tsp

Sugar 1cup

Water 2ooml

Rosewater 2tbsp

METHOD:-

Sieve milkpowder and flour,baking powder together.

Add 10-12 tbsp milk to get pliable dough.

Allow to stay for 1 hour.

Make one string consistancy syrup with sugar and water,maintain the heat.

Make it into walnut sized balls.

Deep fry slowly in the ghee to golden brown(do not burn them).

Dip the jamoons directly into the syrup.

Soak them for 3 hours.


Garnish with fried nuts before you serve.flower bar

Stuffed jamoons:

Stuff with little khoya in the jamoons (when you are making balls)

Fry them and soak in the syrup as normal procedure.

Ensure that there are no cracks on them.


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KAALA JAMOON

Khoya 350gms

Ghee For frying

Paneer 200gms

Allpurpose flour 50-60 gms

Sugar 500gms

Water 4-5 cups for syrup

Cardamoms ½tsp powder

Milk 1tbsp

METHOD

Make light syrup with sugar and water.


Mix khoya and paneer.Add kardamom and allpurpose flour.
Mix thoroughly to a fine dough.
Make oval sized balls,cover with a damp cloth.

Deep fry them in the ghee on slow flame to golden brown.

Dip them directly in the hot syrup(remove the heat).


Allow them soak for 1-2 hours.flower bar

VARIETIES OF LADDOS

Laddoo is a sweet catogery recipe everybody like this sweet.

Use pure ghe to get fine taste and flavour.

RAWA LADDO

Semolina 2 cups

Sugar 2§ups

Water 1½ cup

Ghee 1cup

Nuts 3cups(mixed)

Fresh coconut 1½ cup(grated)

Milk ½cup

Cardamoms 8(powdered)

METHOD:-

Sieve semolina and fry it in 1tbsp ghee to pinkish brown colour.


Saute`all nuts in tsp ghee or 1 minute,keep aside.

.Grate the coconut (avoid the black part).

Add it to the roasted semolina,pess it and cover with a tight lid for ½ hour.

Meanwahile Make 2 string syrup with sugar and water.

Add semolina mixture to the syrup and stir well.

After getting thick consistancy remove from the heat.

Add roaste nuts and cardamoms.Mix well .

Make lemon size balls (using tsp milk) with whole dough.

Allow them to cool.Store them in a airtight container.

They can be stored for 2 weeks.

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COCONUT LADDOO

Fresh coconuts 3

Sugar 200gms

Cardamoms 12

Cashewnuts 12(bits)

Condensed milk ½ tin( 200ml)

Ghee 1tsp

METHOD:

Remove the black part from the coconuts and great the white part only.
Make thick syrup adding with water and sugar.

Add sweetened condensed milk to the grated coconut.

Mix well. Add this to the syrup.Simmer.

Stir continuously till it becoms thick paste.

Add cardamoms.

Pour it into a greased plate and garnish with nuts.

Cut in to desired bits.

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CASHEWNUT LADDOo

Cashwnuts 300 gms

Sugar 200 gms

Milk 3tsp

Yellow colour 1 pinch

METHOD:-

Saute`cashewnuts for 1 minute in the ghee(2 tsp).keep aside.

Make thick syrup with sugar and water.

Mix yellow (sweet)colour in tsp milk.

ADD to the syrup

Add cashewnuts to the syrup.

Transfor it into a greased plate.

Cut into pieces.

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BASIN LADDO O (GRAMFLOUR)

Gramflour 2cups

Sugar 2cups

Pure ghee 2cups

Cardamoms 8

Cashewnuts 6(broken)

Rosewater 2 drops

METHOD:-

Sieve gram flour.Heat ghee.

Fry flour in ½cup ghee till it gives aroma flavour.

Grind sugar to a fine smooth powder.

Powder the caradmoms.

Heat remaining ghee.

Take a big bowl and mix all ingredients together to a fine dough (adding hot ghee.).

Make walnut size laddos immedietely ,when the dough is warm.

Cool for 5 minutes, keep them in air tight container.

They can be stored for 3 weeks.flower bar

GROUNDNUT LADDOo
Groundnuts 300gms

Jaggery(goor) 250gms

Dessicated coconut 50gms

Little rice flour or gramflour

METHOD:-

Roast ground nuts until it gives fine flavour.

Stir continuously when they are roasting.

Remove the peel,grind ½ portion coarsely.

Grate jaggery and place it ina big skillet.

Add 2 cups of water and make thick syrup.

It should be 3 string consistancy (approx).

Switch off the heat and add roasted nuts to the syrup,mix thoroughly.

Add rice flour also.Mix well.

Make walnut size laddos,cool them and store them for 3 weeks. flower bar

SESAME LADDO o (TIL KALADDOO)

Sesame seeds 3 cups(husked)

Sugar 2 cups

Cardamoms 2 pods(seeds)
METHOD

Roast sesame seeds for 2 minutes till they get pinkish brown.

Make thick syrup with sugar and 1 cup water.

Powder the cardamoms.

Remove the syrup from the heat and add the seeds and cardamoms,mix well.

When it is warm make walnut size balls.cool it and store for 3 weeks.

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PURI LADDOO

Allpurpose flour 2 cups

Milk ½cup

Little salt

Sugar 1½ cup

Water 1 cup

Cardamoms 8 pods

Oil/ghee For deep frying

METHOD:-

Make puri dough with flour and milk,salt.


Prepare thick syrup with sugar and water,keep aside,

Make medium size puris (should be thin than normal thickness)

And deep fry them to little crispy brown.

Make all puris with the whole dough.

Grind them coarsely.

add the ground puris to the syrup and mix well.

Make laddos and store them after they get cold.flower bar

RICEFLAKES LADDO(POHA)

Rice flakes(thin) 3 cups

Sugar 2 cups

Water 1½ cups

Cardamoms 8

Milk powder 50 gms

METHOD:_

Roast the riceflakes for 3 minutes.

Make thick syrup with sugar,keep aside.

Powder the cardamoms.

Grind the flakes coarsely.

Add the ground flakes,milkpowder and cardamoms together.


Mix well,when it is warm make laddos and cool it.

Store them in the airtight container for 2 weeks.

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RICEPUFFS LADDOO

Called as "murmura" also

Ricepuffs ¼ kg

Jaggery 150gms

METHOD:-

Ricepuffs should be crispy.

Just saute` them for 2 minutes on a tawa.

Cool them.

Make a thick syrup with jaggery.

Add immedietely ricepuffs to the syrup and make laddos at once.(lemon size).

Coll them and store them.

Insert one cashewnut in each kaala jamoon,before serving.

Variation:-Slit each jamoon and Press a little cream inside(using with a plastic bag and
make a little hole at one edge.Make it like a cone.

Fill cream and squeeze in the jamoons) before serving.

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BOONDI LADDOO
Gramflour(fresh) 500gms (2cups)

Sugar 400gms(1½ cup)

Ghee 4tsp

Raisins 12

Cashewnuts 12

Cardamoms 10(powder)

Almonds 12(chopped)

Refined oil+ghee For deep frying

Yellowcolour 1 tsp

Saffron strands 10

METHOD:-

Mix water and sugar. Boil for 12 to 14 minutes till it turns to light syrup.

(the syrup consistancy should be sticky)

Mix colour in a tsp milk and add to the syrup.

Roast nuts,raisins in tsp ghee for 1 minute.Keep aside.

Add gramflour(sieve it) with water as bajjia consistancy.

Use boondi ladles(2).

1) for preparation of boondi.

2) To remove from the oil.

Prepare boondi as normal process.Use whole batter for boondis.


Add directly to the warm( switch off the heat) syrup, add whole boondi to the syrup.

Mix well.Add warm ghee to it,stir well.

Add nuts,raisins and saffron strands (without diluting) to the above.

Allow to stay it for 20 minutes.

Make laddos as your desired size.

Cool them and store them for 2 -3 weeks.

Suggestion:-To get fresh laddos all the time just add 1 tbsp of Honey to the hot syrup(do
not boil).

Do not add sodium bi-carbonate to the gramflour batter.flower bar

BANDAR LADDOO (THOKKUDU LADDOO)

Gramflour 2 cups

Sugar or jaggery 2cups

Ghee&oil For deep frying

Sodium bi-carbonate 1 pinch

Cardamoms 15(powder)

METHOD:-

Make batter for sev with sieved gramlour and sufficient water.

Heat ghee & oil.Use the big size sev frame (in the machine) and make thick sev.

Deep fry them to crispy brown,use whole dough for thick sev.Finish the whole dough.
Allow them to cool.

Grind them in mixi coarsely.Add cardamoms powder

Add 1½ cups of water to the sugar/jaggery and make 2 threads consistancy


syrup.Remove from the heat.

Mix the coarsely ground sev and mix thoroughly.

Make laddos using little ghee to your palms.

Cool them and store them in air tight container for 2 weeks.flower bar

MALAI LADDOO

Codensed(sweetend)milk ½ tin(approx 210 ml)

Milk powder 150gms

Cardamoms 8(seeds)

Almonds (soaked&mashed)

Cornflour 1½tbsp(if needs)

Sugar 2tbsp

METHOD:-

Mix condesed milk and milk powder,sugar and mashed almonds paste in a bowl.

Take a thick bottomed skillet and pour this mixture and cook on a low flame .

While cooking stir continuously (to avoid sticking to the bottom of the skillet).

After 10-12 minutes the mixture becomes as thick paste.

Add (if necessary- if the cosistancy is thin) corn flour to it.


Stir well.

Add cardamoms and nuts.

Make desired size laddos.Allow to cool for 15 minutes.

Store them in a plastic container.

They can be stored for 2 weeks.flower bar

PISTACHIOS LADDOO

Pistachioes 2cups

Sugar 2cups

Water 1cup

Cashewnuts 10

METHOD:-

Roast pistas for 3 minutes.Roast cashewnuts.

Grind pistachioes coarsely.(not powder)

Add water and sugar.

Boil it for 10 minutes to prepare 2 thread consistancy.

Add ground pistas to the syrup stir well.

Make walnut size laddos when it is warm.

Press one(½ part)cashewnut on each laddo for decoration.

Note:-To get rich look add 1 pinch green(mithai) colour to the sweet and mix well.
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THICK SEV SWEET

Bengal gram flour 400gms

Jaggery(white&fresh) 300gms

Cardamoms 12

Oil for deep frying

METHOD:-

Sieve gram flour.Add cooking soda(1 pinch) and make a fine dough (thinner than
chapathi dough)

Adding with water.

Use thick sev frme in the sev machine.

Make thick sev and deep fry in the hot oil to crispy brown.

Use whole dough like this.

Make the sev to 6-7cm bits.

Add 150ml of water to the grated jaggery ,stir well.

Make it into thick (more than 2 thread consistancy) syrup and remove from the stove.

Add the thick sev and cardamom seeds and mix well.

Allow to cool for ½ hour.

Store them in a airtight container.flower bar


ALMOND LADDO (BADAM)

Almonds 3 cups

Sugar 2 cups

Vanilla sugar 2tsp

Almond flakes 1 tsp

METHOD:-

Soak ½portion of almonds.Remove the peel.Grind to thick paste.

Take the other ½ portion and grind it coarsely.

Make thick syrup with 1½ cups water and sugar,add vanilla sugar to it,mix well.

Remove from the stove and add the two almonds paste & ground powder.

Mix well.

Make walnut size balls(laddos) when the dough is warm.

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MOONGDAL LADDO(GREENGRAM)

Green gram(moongdal split) 1 cup

Fresh ghee 2 cups

Cardamoms 10

Sugar 1½ cup
Dry coconut powder ½ cup

METHOD:-

Roast (husked-yellow split) moong dal in a skillet to golden brown without oil or ghee.

Cool them and grind them to a smooth powder along with coconut.

Add 1 cup water to the sugar to make thick syrup.

Deseed cardamoms and add them to the powder.

Add directly to the syrup and mix untill it becomes thick paste.

Add gradually the hot ghee to the mixture.Stir well .

Make walnut size balls(laddos) when it become warm.

Cool and store them for 2 weeks.

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COLOUR LADDOO

This is the same method as boondi laddo but make the batter 3 portions.

Add yellow colour to 1 portion,add green colour to 2 portion, add red colour

To the 3rd portion---- before making boondi.

Cool it and add to the prepared syrup and make balls as laddo process.

It looks very rich look when we serve in the parties.

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KAAJA -1

Allpurpose flour 1kg

Sugar ½ kg
Ghee 8 tsp

Baking powder 2tsp

Ghee/ 250gms

refined oil for deep frying

Gramflour 2tbsp

Sugar&ghee 1½tbsp

METHOD:-

Sieve the flour.,add baking powder and hot ghee(1/4 kg).

Add water if required to make pliable dough.,knead well or knead in the food processor

For 3 minutes.Allow to take rest for atleast 1 hour.

Add ¼ litre water to the sugar and make 2 thread consistancy syrup,keep aside.

Add gram flour ,sugar and 1½ tbsp ghee together in a plate.

Make big size balls from the doygh.

Roll out thin rotis.

Apply the gram flour mixture over the roti and place the 2 nd roti over the 1 st one.

Apply the gramflour paste again and cover with 3 rd roti.

Roll three rotis gently as a mat.Each time apply little ghee(not diluted) .

Press gently the rolled roti with a rolling pin.

After done cut into 3 cm bits with a sharp knife

Make all kajas like this with the whole dough.

Heat oil and deep fry them slowly to golden crispy brown colour.

Dip them directly from the frying pan to the syrup.

Allow them to stay for ½ hour. Remove and cool them.


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KAAJAS-2(madatha kaaja)

Allpurpose flour ½kg

Riceflour 100gms

Sugar powder 20 gms

Vanilla sugar 2tsp

Ghee 150 gms

Sugar 350gms

Water 200ml

Ghee /oil deep frying

Baking powder 1 pinch

FOR DOUGH:-

Sieve two flours properly.

Add sugar powder,vanilla sugar, baking (cooking) soda and ghee to make a pliable
dough.

Knead well with hands or run in the maskin for 3-4 minutes.

Keep aside under the damp cloth. Allow to stay for 1 hour.

Make medium consistancy (approx 2 thread) syrup with sugar and water.

Maintain the warmness.

Make two parts with the whole dough.

Knead again and roll out a thin roti,apply ghee paste,and spread rice flour over it.
Rotate the roti like amat and each rotation apply ghee and sprinkle rice flour,do the same
way to the whole roti.

Slightly Press the roti mat with rolling pin.

Cut 3-4 cm bits with a sharp knife and place them under a damp cloth.

Prepare all kajas in the same way.

Now heat oil/ghee and deep fry them to golden crispy brown.(the oil should not soo..
hot).

Dip them directly into the syrup,and allow them to soak for 15 minutes.

Remove from the syrup and cool them.

Suggestion:-The oil/ghee should not so hot.

The kajas should be fried slowly to get the colour.

Sugar syrup should be medium consistancy.flower bar

KAAJA-3

Allpurpose flour ½ kg

Sugar ½ kg

Yoghurt or curd 1 cup

Cooking soda 1tsp

Ghee(thick) 250 gms

Oil for frying

METHOD for kajas

Sieve and mix two flours,curd cooking soda and ghee to make soft dough.

Add if water requires.


Make equal size balls from the whole dough.

Roll out thin puris, set 3-4 puris one by one.

In the middle of each puri apply ghee and dust with rice flour.

Roll them together like a mat.

Press a little with rolling pin over the mat.

Cut them into 3-4 cm bits.Do the same way with whole dough.

Make a medium consistancy syrup with sugar and 300 ml of water.

Dip each time 12 kajas in the syrup and allow to stay for 10 minutes.

Remove from the syrup and cool them.

Decorate with the almond flakes or coloured dry coconut flakes.flower bar

METHOD FOR BADUSHAS

Sieve flour,and add soda,ghee and yoghurt to make pliable dough (like puri dough.)

Allow to stay for ½ hour.

Add water, sugar and boil them until it becomes 2 thread cosistancy syrup.

Keep a side.

Make whole dough into small lemon size balls.

Take one ball in the palm and make a depression with right thumb.

Remove the oil/ghee pan from the heat and place them 4 or five badushas.

Now deep fry them slowly to cream brown colour.Make all badushas in the same manner.

And dip them directly over badushas.

Serve after they cool.

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MAWA CUPS

Mawa (khoya) 150gm

Paneer(cottage cheese) 50gms

Fresh coconut 2cups

Condensed milk(sweetend) ½tin(200ml)

Milk powder 1tbsp

Almonds powder ½tbsp

Mithai colours Red & green

Red cherry or green cherry Fresh fruits

Fresh cream for garnishing

Vanilla essense.

METHOD:-Make coconut burfi first with coconut and almonds powder.

And ½ cup sugar,cook till it becomes smooth mass.keep on stirring until done.

Divide into two parts. Add two different colours.Keep a side.

Add paneer(crush well),khoya and milk powder along with condensed milk.

Mix well and keep stirring all the time till it becomes paste.

Cool it,make small lemon sized balls with whole dough.Keep aside.Flat them like

a round discs.

Make marble sized balls with red colour cocosweet,keep aside.


Make little bigger sized balls with green color cocosweet.

Flat them like a small discs.

Keep the red boll in the green disc and press zig-zag the edges to get the shape

Like a flower,place this in the khoya disc(bigger than green disc)and slightly press

the edges.

Now it shows a flower with different petals.( Use a knife to trim the edges)

Garnish with a red OR green cherry and apply fresh cream before you serve.

SUGGESTION:-If you want to decorate we can make like leaves with

khoya and attach to the flower.

It is depends upon our fantasy (creation).

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GREENGRAM MYSOREPAK-3

Greengram(mung dal) 2tsp

Gramflour 1cup

Soya beans powder 1tsp

Ghee (warm) clrified butter 2cups

Cardamoms powder 2tsp

Saffron pinch

METHOD.-

Use two stoves for this.


Let the ghee warm all the time while you are preparing this sweet.

Heat 1tbsp ghee to fry the gram flour to golden brown and fry the mungdal powder.

Keep aside.

Make one thread consistancy syrup and add the saffron starnds.

When itit gives the bubbles add slowly roasted two grams

and soya beans ground powder.

Keep on stirring to avoid the lumps.

Add one tbsp ghee(hot) in the intervals,stir till it turns to the paste.

When it leaves the ghee to the edges transfer it to a bowl.

Smooth the surface with a greased knife and allow to stay for 15 minutes.

Cut when it is warm to diamond shapes.

Note:-It can be garnished with pistachioes or cashewnut bits.

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EASY INSTANT JILEBI

Plain flour 2cups

Rice flour ½cup

Gram flour 1tsp

Fresh compressed yeast 7gms

( or 1/2 t Dried
yeast)
Lukewarm water ½cup

Saffron strands(soak into a cup of


boiling water for

10 minutes before use) 1/4tsp


2 tbsp Boiling water
Yoghurt 1tbsp

oil for frying


For Syrup:-
3 cups Sugar 3cups

Water 3cups

Light corn syrup 1 tbsp

Liquid orange food colouring 1 1/2 tsp

METHOD:t

Make sugar syrup and keep aside.

Syrup:

Heat sugar and water over low heat,


stirring until sugar dissolves.

Raise heat and boil hardly for 8 minutes;

syrup should be just thick enough to spin a thread.


Remove from heat, allow to cool until lukewarm,

Flavour with rose essence and colour a bright orange with food colouring
Sift the flour and rice flour into a large bowl.
Sprinkle yeast on the warm water in a small bowl, leave to soften for 5 minutes and stir
to dissolve.
Pour dissolved yeast and saffron with its soaking water into a measuring jug.
Add tepid water to make up 2 1/4 cups.
Stirring with a wooden spoon, add the measured liquid to the flour and beat well
until batter is very smooth.

Add yoghurt and beat again. Leave to rest for 1 hour.

Batter will start to become frothy.

Beat vigorously again before starting to fry jiebis.

(While batter stands make syrup and leave it to become


: just warm).
Heat vegetable oil in a deep frying pan and when hot use a funnel to pour in the
batter, making circles or figures of eight.
Frying, turning once, until crisp and golden on both sides.

Lift out on a slotted : spoon, let the oil drain for a fews seconds,

Then drop the hot jelebi into the syrup and soak it for a minute or two.
Lift out of the syrup (using another slotted wooden spoon and

put on a plate to drain).

Sprinkle saffron strands over jilebis.

serve hot or cold!!

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LADDOOS WITHBREAD SUJI

Breadslices 12

Dessicated coconut powder ½cup

Poppy seeds 1tbsp(roasted)

saffron threads

Sugarpowder 120gms

Cashewnuts

Almonds Blonched and chopped

Cardamoms 5 powder

Ghee/butter 6-8tsp

Method: Trim the bread slices,roast them to reddish brown.

grind them coarsely,like semolina.


Combinewith sugar powder& cardamoms.

Heat ghee in a skillet and add the nutsand fry for aminute without burning.

Add into the bread and other ingredients make laddoos as your desired size.flower bar

HALWA WITH RICOTTA CHEESE

Ricottacheese 150gms(grated)

Milk powder 60gms

Sugar 3/4 cups

Butter 50gms

Saffron threads

Pistachioes

Cardamoms

Method:-

Grate the cheese finely.Add milk powder.

add to the butter and sugar,cook till it turns to a thick mass.

Add the remaining ingredients and grind to a smooth paste when it is warm.

garnish with roasted cashewnuts.

Ricotta cheese 15 oz

sugar 3/4 cup

Butter 1/2 stick


milk powder 1/2 cup

a few threads saffron soaked in warm milk powdered cardamoms

pistachios

Method: Mix top four ingredients together and cook on low heat till dry and crumbly.
Add last three ingredients and blend while still warm.

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Ras Malai

Ricotta Cheese 800gms

Half and Half 650ml

Sugar 2½ cups

Cardamon

Bay leaf 1

Vanilla 1 tsp.

Rose Water

Method:

In abaking dish place&cover with aluminium foil and gratethe cheese andad with

1½ cups sugar and bake at 250¤c abt for 1½ hour.

It turns Pale brown and cheese gets hard.

Cut them or make round discs as badushaws,

Boil the half& half milk until it thickened(half of theamount reduced),it is a long
process,we should stir all the time without burning.

Otherwise microw wave.but check for every 3 minutes.

Thicken the Half and Half over low heat for a long time.

Add the sugar,cardamoms,saffron and


pistachioes for 1 minute and add to the thickened milk.

Place all discs in awide plate and pour the hot milk.

Crush some of the pistas and sprinkle over.

Cool and keep in the refregerator for 3 hours to chill!!

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Deep Fried Balls

self raising flour 2cups


sultanas 1cup
cup of milk 1cup
egg lightly beaten with a fork
egg white 1
egg

sugar 1tbsp
icing sugar
oil for deep frying
Method:

Sift the flour into a bowl and make a well in the center.
Pour the beaten egg into the well, add a little milk and the sugar and gradually mix in all
the flour adding milk to make a stiff dough.
Add the sultanas.
Drop a large teaspoonful of the mixture into hot oil and deep fry till golden brown.
Remove with a egg flip, drain on paper, roll in icing sugar and serve warm.

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BADUSHAWS(my method)

Basically i use the measurements as everybody"s measurements.These are very smooth


and inside also (like gulabjamoons) creamy,but no layers.Taste is the same like normal
badushaws.

Allpupose flour 2cups

Thick curd/yoghurt 1cup


Ghee 3/4 cup

Baking soda

sodium-bi-corbonate

Lime juice 1/2 tsp

Essence any

Syrup:-

sugar 3cups

water 11/2 cups

Little milk to remove the dust over syrup

Garnishing:-

any crushed nuts,saffron strands.

Ghee mixed oil for deep frying

Method:-

Mix soda,bakind soda and flour,sieve them.

Crush the nuts and keep aside.

Beat vigorously curd,little sugar,gheeto a

foamig consistance.

In a food processor,pour this liquid and mixed flour,run the machin for 2-3 minutes.

No need of water added,if needs Only add

curd!

The dough should be spongy condition.

Make small lemon balls and roll in between palms hardly (the badushaws gets smooth
&creamy inside,slightly layed)antiwise.

Make from the whole dough like these balls,


and press them.

Keep a dent in the center,cover with a damp cloth and keep in the fridge for 10 min.

Meanwhile prepare two strings syrup,keep warm.

Remove badushaws and allow to stay for 2 minutes,

heat ghee,put the pan down and add 3-4 badushaws into the ghee,simmer.

Let them cook on slow heat to golden brown.

Drain in the spatula,drop the one by one into the syrup.Allow to soak for 12-15 minutes.

Place them in a wide plate and sprinkle nuts&saffron strings over.

FOR LAYERED BADUSHAWS:-

Take all ingredients as above recipe.

The method of preparation is different.

Make the syrup more thicker than above.When it

is boiling add tsp milk in it.The dust will float on the surface,takeout with a spoon.

Divide whole dough into 2 parts.

Roll out a big thin roti.Apply ghee and rice flour upon roti.

Rotate like a mat and every turn apply ghee mixed rice flour.

Finally press a little with rolling pin.

Cut 11/2" bits,and roll again.

Heat ghee,and keep the pan down,

drop 3-4 of them in the ghee.

Deep fry them ,over low heat to golden.

Dip them in the thick syrup for 8-10 minutes.

Place badushaws in a wide plate and sprinkle nuts or roasted poppyseeds. flower bar
BADUSHAWS WITHOUT CURD

Allpurpose flour 250gms

Sugar 2tbsp

Ghe.

Roast the poppyseeds.

Sieve flour.

Add butter,sugar and rub as bread crumbs.

If required add little water and make a

thin roti.

Mix ghee & rice flour to a fine paste.

Apply this on roti,roll as a mat,every turn,apply this paste.

Finally,turn once and cut it 2 inches bits.

Make them balls,roll small puris,bring all sides into the center and press 4 cloves.

Do not press them.e/butter 60gms

Poppyseeds

Cloves

Deep frying ghee

Mehtod:-

Powder sugar

Heat ghee and simmer.

Drop one by one badushaws in ghee and deep fry them slowly.

Make 1/2 sugar more than 2 string consistancy.


1/2 sugar prepare as 2 sting consistancy.

Drop these warm badushaws for 10 minutes.

Later place them on a wide plate.

Pour thick syrup over the badushaws and sprinkle poppyseeds.

These will be with layers and filling with

sugar syrup.

KESARI BHAT

Basmati rice (uncooked) 1 cup

Saffron threads 1/4 cBoiling water 2 cups Water

1 Cinnamon stick

5 Whole cloves 1/4 t

salt

1/2 c Jaggery or sugar

1 ts Crushed cardamom seeds

1/4 c Slivered almonds

1/4 c Currants 2 tb Canola oil /ghee

Method:-

Place rice in a strainer and rinse with cool water . Set aside.

Add boiling water to saffron and let soak for 10 to 15 minutes.

Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan

Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover
while cooking.)

Remove from heat and set aside.


Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until
mixture forms a syrup, about 2 to 3 minutes.

Pour over rice.

Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly
brown. Gently fold into rice mixture, fluff with a fork, and serve.

PALATHALIKALU

Milk - 1/2 liter (about 5 to 6 cups)

Rice flour - 1 cup

Jaggery - 200 gms( 2 cups grated)

Coconut - 1/4 cup grated or coconut pieces fried in ghee

Cashews - few

Ghee - 3 tbsp

cardamons - 4

Method

Boil 1½ cups of water in abig vessel,while it starts boiling add rice flour slowly without
lumps.putoff the stove.

cool & knead it with little oil applied to your hands.

Take a small quantity of dough in your palms, start elongating into a long string in a
medium size thickness.

Break this into 1 inch pieces. Finish with rest of the dough.

Take a big vessel and boil the milk.

Add the prepared riceflour pieces and cook.

After they are cooked ( it takes about 20 to 30 min) off the stove

Add the crushed jaggery (or make syrup with jaggery adding little water and then add) .

Add grated coconut, crushed cardamoms and cashews fried in ghee


In association with Art.com

PALATHALIKALU-2

1/2 litre milk 50g rice flour

150g sugar/jaggery

1/4 cup grated coconut

25g cashew nuts

3 tbsp ghee or butter

1 cup water

1/2 tbsp powdered cardamom.

Method:-

Cooking: Boil 1 cup of water in a pan.

When they are boiled, add rice flour and mix well until thick dough forms. Remove from
heat and cool.

When cooled, apply some oil to your palms and take some dough.

Roll the dough in between your palms into long strings. Repeat the process for the
remaining dough and cut the strings to 1" pieces.

Dry them for 20 minutes.

Heat ghee in a pan and fry the cashews until golden.

Add milk to the fried cashews and boil for few minutes.

.When the milk gets boiled, add the above prepared thaalikalu and sugar to the milk.

Boil until thaalikalu gets cooked or until milk gets thickened.

Sprinkle cardamom powder grated coconut on the top and serve.

In association with Art.com


KAJJIKAYA

Karanji

Wheat flour 1cup


Ghee 31/2 tbsp
Salt
Oil/ghee 500gms
Grated coconut 1cup
cups Sugar 31/2cups
Milk 11/2-2cups
Almonds
Raisins
Cardamom powder
Poppy seeds

Method

In a wide bowl combine the salt, flour. .


Rub ghee in flour well. Add little by little water and knead to form a firm dough.
Cover with a damp cloth and keep aside. For the filling:-
Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins,
cardamom ,and poppy seeds(optional) till the water evapourates.
Divide the dough into 25 parts,
roll them out into flat round discs.
Place a spoon of stuffing at the centre and fold as half moon.
Use a cutter to create the fluted crescent border and remove the excess dough.
seal the edges by applying a little milk or water and press it well.
Make all in the same way.
Now heat oil/ghee deep fry them in batchwise to golden crispy brown.
Store them in a air tight container.
Note:- Can be made with grated jaggery also,but reduce the quantity than sugar.

RASMALAI-2

Carnation Milk Powder 1cup


1/2 cup Bisquick OR
Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp
baking soda)
Melted butter 11/2tbsp
Milk for dough
Syrup:-
Sugar 21/2cups
water 1cup
Oil+ghee for frying

Method:-
For dough:-
Mix milkpowder,bisquick and butter.
add little milk to make a pliable dough.
Divide the dough into 18-20 portions.
Make balls gently rolling each portion between your palms using little ghee.
Cover with a damp cloth.
Heat the oil+ghee on high and then lower the heat to medium.
Slip in the balls into ghee from the side of the pan, one by one.
Do not use any slotted spoon to move them, gently shake the pan.
After about 3-4 min., the balls will come to the surface.
Ensure that all jamoons are cooked properly.
The balls should be fried very slowly under medium heat. Otherwise the inside will be
not cooked.
The syrup should be made earlier and kept warm.
To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.
Add cardamom powder & saffron powder.
Transfer this hot syrup.
Keep warm on stove.
Add the fried gulab jamoons directly into the warm syrup.
Allow to soak for 3-4 hours OR
Leave gulab jamuns in syrup overnight for best results.

RASAMALAI in minutes

Rasgullas 1 can

sugar 21/2tbsp
whipping cream 50ml
Ground cardamom
slivered almonds 3tbsp

Method:-

Drain rasagulllas and sliced into half.


Pour whipping cream into a pie dish and stir in sugar.Dissolve it.

Lay the sliced rasgullas up side down in whipping cream.

Sprinkle with cardamom and garnish with almonds.

Cool in the fridge for 2-3 hours or in the freezer atleast for 1 hour before serving.

JILEBI-2

Allpurpose flour 1cup


Gramflour 2tsp
Jilebi colour Or Mithai colour(pinch)
Thick curd 1/2 cup
Sugar 2 cups
sodabi carbonate 1 pinch
Saffron strands 1/2 tsp
Oil&ghee for frying

Method:-
Mix sugar in a cup of water.
Boil for 3 min.
Mix all purpose flour and gram flour.
Add curd and colour into it.
Add little water and finally add soda.
Mix well without any lumps.
Take a wide pan (with 2cm legnth wall)and heat ghee mixed oil.
Use plastic bag or any thick cotton cloth for making jilebies
Put batter into the plastic bag and make round jilebies.
Fry from both sides.
When turn into golden, remove from the pan & dip into the sugar syrup for 1 minute.
Remove from the sugar syrup and set in a wide plate,sprinkle saffron strands.
serve hot or cold.
TIRANGA LADDOO

Greenapple thinly peel grated1/2cup

Carrot 1cup

Suagar (powdered)1cup

Warm ghee 1tbsp

Cardamoms Coarsely ground


Pistachioes Chopped legnthywise

Finesemolina 1/2cup(roasted)

Fresh,white,coconut 1/2grated

Kissmiss 2tsp

Saffron strands

Roasted poppy seeds 1tbsp

Method:-

Roast semolina,squeezed,grated carrot,whitepart of coconut,poppy seeds separately.The


colour should not change!

Heat ghee and keep warm.

Roast pista lightly.Crush cardamoms.

In a wide bowl rub warm ghee into the semolina,just like bread crumbs.

Add carrot,coconut,roasted poppy seeds,kissmiss,cardamoms,saffron

sugar powder,knead to a thick sticky mass.'

Make round balls,and roll them over

pista crush,serve!

1.GULABJAMOON WITH PANCAKE MIX/BISQUICK

Cornation milk powder 1cup

Bisquick 1/2cup

OR

If you use milk powder:

Take milk powder 1/2cup

&1/2cup flour&1/2tsp soda


Melted butter 2tbsp

Whole milk for dough

Oil+ ghee For deep fry

For syrup:-

Suagr 2cups

Water 1cup

Rose essence optional

Method:-

Combine bisquick (if take),butter, milk powder to make a fine dough.

Mix along with milk (little by little adding) to make soft dough.

Keep aside with covering a damp cloth.

Syrup:-Mix sugar and cup water, add saffron and cardamom.

Dissolve the sugar and boil for 2-3 min. (syrup should be thinner than one string
consistency),add rose essence ,and keep warm aside.

Knead the dough well and make walnut size round/oval size balls,

Without any damages.

Heat oil+ ghee and remove from stove, and add 5-6 balls (batch wise)

And keep again on heat, fry on low heat till golden brown.

Allow them to cook very slowly ,otherwise the inner side will not be cooked!!

Transfer them into warm sugar syrup, and soak them for 5-6 hours,

For best results leave them overnight.

Serve warm or chill!!

2.PLAIN PEDHA
It is somewhat like mini cheese cake.

Whole milk 3cups

Cream milk 1cup

Sugar 4tbsp

Ghee/butter 1tsp

Chopped pista 12

Lemon juice 1/2tsp

Cardamom 1/2tsp

Method:-

Boil whole milk,cream milk in a thick bottomed skillet.

Add lemon juice without seeds.

Separate milk solid chunk from liquid.Set aside.

Melt ghee in a pan,add the milk solid chunk to it.

Add sugar,cardamoms,stir all the time on low heat.

Beat and mix well.

Cool it.Press in moulds,and remove slowly.

Garnish with pistachios.

3.BAKED BURFI WITH

RICOTTA CHEESE

Tem:-180*c,time:-10-15min.

Ricotta cheese/

paneer(freshly made) 1cup

Ghee ½ cup
Cardamoms 1/2tsp

Sugar 1/2cup

Yellow colour 1 pinch(optional)

Pista halves 1tbsp

Method:-

Mix sugar,cheese/paneer ,cardamom powder,Knead well.

Fry them in ghee till light brown.

Bake in 180*c for 10 to 15 min.

Or until light golden

Pour it over a greased tray and cut into diamond bits.

Press one half pista on each burfi.

Cool and serve!

TRICOLOUR LADDOO

Green apple peel only1/2cup

Fine semolina 1/2cup

Warm ghee 1tbsp

Sugar 1cup(powdered)

Fresh coconut only white part1/2cup

Carrot Grated&squeezed 1/2cup

Pistachioes 11/2tbsp

Saffron strands

Poppyseeds roasted 1tbsp

Cashew broken 1tbsp


Method:-

Roast pista,squeeze and roast c grated carrot for 2 min.

Roast coconut,semolina separately,do not change colour.

Heat ghee,keep warm.

Powder sugar,in a wide bowl,rub ghee into semolina as bread crumbs.

Add coconut,carrot,cardamom seeds,nuts,saffron everything along with sugar powder.

Knead to a fine dough,and make round balls.

EASY RUBDI

Cream milk 1/4ltr

Greencardamoms 1(PEELED)

Cold milk

+ 1tbsp+

Cashewpowder 1tbsp+

Suagr 3tsp

Rose water 1/2tsp

Cardamoms powder 2tsp

Raisins 1tsp

Almond flakes 2tsp

Pista flakes 1tsp

Rose petals Few

Method:-

In a non-stick skillet,boil cream milk,simmer.

Cook for 35-40 min.until it gets creamy substance.


Grind the cashew to paste,and add to the above milk,and cook further 12-15 min.

Stir all the time till it turns thicken.

Scrape the cream(malai) formed at the sides back into

Rabdi.

Remove and add rose water,cardamom powder.

Spoon into the desserts bowls(serving bowls)sprinkle raisins,nut flakes,finally decorate


rose petals,

Serve chill!

Note:-Can be served hot OR chill(but it should be in the refrigerated for 2-3 hours,before
serve)

Bombay Halwa

Corn flour 1 cup


Sugar 1¾ cup
Water 3 cups
Chopped cashew & almonds

Kesar powder ¼ tsp


Ghee 4 tbsp

method

Mix all the ingredients (plus ½ of the ghee) together.

Place it in a microwave dish and microwave for 25 minutes, stirring at 5 minute intervals.

Add the remaining ghee before the last five minutes.

Pour into a buttered plate and when cooled, cut into desired shapes.

Badam burfi
badamburfi
Rice Dumplings with Sesame Filling(MODAK)

Called in tamilnadu as" Kozhakattais"

A special sweet for Ganesh chathurthi.

Can be made with coconut Louse(coconut &Jaggery sweet(halwa)

For dough:-Rice flour 2cups

Oil tbsp

water 1½ - 2cups

Filling:-

White sesame seeds 1cup

Powdered jaggery 1cup

Ghee

Cardamom powder

Method
Prepare a dough as for , and set aside. Roast sesame seeds till pink. Grind to a fine
powder along with jaggery. Add ghee and mix well. Now take a small portion of dough
and with greased palms, pat into a disc. Put a small portion of filling in the centre. Fold
over the edges and make a half circle. Press the edges well. Similarly make all Modak
and steam.

Modak-2(Kozhakattai)
A Ganesha festival special, (Maharashtrian modak) with coconut filling.

(For the filling)


White sesame seed: ½ cup
Bengal gram: ½ cup
Cardamoms (pounded) 3
Powdered jaggery 50 gm

(For outer cRUST:-


Rice: 1 ½ cups
Water: 1 ½ cups
Sesame oil: ½ tsp

Method

For the filling, wash the sesame seeds till the water becomes clear. Soak for an hour.

Drain and spread over a clean cloth. When nearly dry, pound to a coarse powder.

While the sesame seeds are soaking, soak the Bengal gram for an half hour and pressure
cook.

Discard water and mash. Add the cardamom.

Melt the jaggery, remove the scum, and cool.

Add sesame seed powder and Bengal gram paste with the cardamom to the jaggery.

For the outer casing, wash the rice and soak for three hours.

Drain and spread out on a clean to dry.

When half damp, grind to a powder. Sift it through a fine sieve.

Boil two cups of water with the pinch of salt and sesame oil.

sLOWLY add the rice flour, and stir vigorously with a wooden spoon,without any lumps
and the water is fully absorbed.

Cover the mixture with a damp muslin cloth to avoid drying.

When it cools, knead into smooth dough.

Grease a square of plastic,or the palm of your hand, and press down a lime-sized ball of
dough to make a thin circle, about four inches in diameter.

Place a teaspoon of filling in the centre.

Dampen one half of the edge, and bring the other over to seal it, pressing the edges down.

Use a wheel cutter to trim the edges. Steam the kozhakattai(modak) for 8 to 10 minutes in
an idli stand.

Serve when cool with warm ghee over!!


Easy Burfi in minutes

Milk powder 350 gms


sugar 100gms

Melted ghee 100gms


cardamom powder
water ½ cup
chopped nuts 2tbsp& raisins
Silver waraq

Method
Mix together milk powder, sugar, cardamom powder and ghee without any lumps.

Add water to the mixture.

Heat a skillet and grease with ghee.

Pour the mixture into it and steam for 8-10 minutes.

Garnish with chopped nuts and silver waraq.

Cut into squares and serve.

BENGALGRAM BURFI

coconut, Fresh grated

ghee /butter 1/8kg


milk 1liter
sugar 1/2kg
cardamom powder
silver waraq (optional)

Method:

Soak the Bengal gram in water over night (8 hours enough to soak)

Grind next day (adding little water)to a smooth paste.

Dry roast the coconut for 2 minutes.

Heat ghee and add the paste and stir continuously to dry the water in the paste.

Cook until ghee comes out from the paste,add suagr,roasted coconut and milk.
Cook on stirring till the mixture turns into a thick lump,and leaves ghee from sides.Add
cardamom powder.

Transfer into a greased plate and press the silver waraq.

Suggestion:-Can be made with green gram instead.(green gram dal burfi)

VARIETY CHICKI BALLS

For every chicki we can use jaggery/sugar,as per our taste.

But jaggery is tastier than sugar for chicki,especially for groundnuts!

Use lesser quantity sugar than jaggery.

Tips:-

If you feel too loosy syrup,sprinkle

little rice flour over.

Here i will give one recipe,all recipes are in the same manner.

For chickpeas & Murmura no roasting(there are already popped!)

1)Nuvvulu chicki balls

2)Groundnuts balls(dry roast & no skin)

3)Chickpeas(putana)balls

4)Grated coconut balls(fresh)

5)Almonds(badami) balls(lightly roast)

6)Cashewnuts balls (Lightly roast)

7)Murmura balls

8)Sev Laddoo(Thin murukku)

9)Pista balls (Dry roast)

10)Thick murukku(Bellam poosa)

11)Flatten rice balls(Dry roast/fry in oil)


12)Mixed nuts balls(Roast)

SESAME BALLS(Nuvvula undalu):-1)

Sesame seeds 1cup

Jaggery 3/4 Grated

Little riceflour

Cardamom powder tsp

Ghee tsp

Method:-

Dry roast sesame seeds to fine flavour,on constantly stirring.Remove,allow to cool.

Take a wide and thick bottomed skillet,add 1/2 cup of water,dissolve and strain it,again
boil till it turns to 11/2 strings consistancy syrup.Add cardamom,

Now add roasted seeds and stir,if you feel

little watery,allow to cook some more time till you feel it is ready to transfer into a
greased plate.

When it is little warm (Or it is set)cut into square bits with a sharp knife.

Can be stored for one month.

SESAME LADDOO(Chimmili)

Sesame seeds 1cup

Dry coconut 1/2 cup

Jaggery 1cup

Cardamoms 6(crushed)

Chickpeas(Putana) 1/2cup

Method:-

Scrap the dry coconut and avoid the black part.


BLend the chickpeas into smooth powder.Sieve it neatly.

Crush the cardamoms and add to the chickpeas.

In a wide bowl,add everyhting.

Grate the jaggery and add to this mixture.Add tsp ghee and blend till it added(mixed)
properly.

Remove and make walnut sized(or as you wish)balls.

Can be store for 1 month.

COCONUT CHICKI

Use fresh,scraped coconut discord the black one.

Scraped coconut 1

Cardamoms 8

Cashew bits

Almonds bits Each 3tsp

Ghee tsp

Jaggery 1cup

Colour pinch(yellow)

Method:-

Scrap the coconut neatly,powder cardamoms.

Grate jaggery and add coconut,mix well.

In a thick bottomed skillet,cook it

on low flame,constantly stirring.

Roast nuts to brown and keep aside.

Cook until it turns to a thick paste.(or leaves sides).


Now add the nuts and pour into a greased plate,Or make laddoos.

MALAI LADDOO IN MINUTES(EASY)

Condensed Milk ½ cup


Paneer /Cottage Cheese 1/4kg
Khewra Essence4 drops
Yellow food colour 4drops(optional)
Cardamom pods 4
Silver Leaf /silver Waraq 11/2

Method:

Mash paneer well, add condensed milk and cook over low flame stirring constantly. (if
you like to add the colour,add now.)

Cook till the mixture thickens and starts leaving the sides of the pan.

Add essence, remove from heat, mix well and pour this malai on a plate.

Allow to cool.

Make small balls of the malai.

Sprinkle crushed cardamom and decorate with silver leaf on top.

SAFFRON BURFI

Ground cardamoms(green) 7

saffronstrands 1tsp

Suagr 6-7tbsp

Ground cashewnuts 10-12

Khoya/ricotta cheese ½kg

Grated fresh coconut 2½tbsp(optional)

Ground pista 14

Ghee

Dish (microw proof)


Silver waraq

Method:-Use everything except silver waraq,mix everything and keep in the


microresistable dish,microwave for 4 min.

Remove and stir well,if you feel it is loose in consistancy,continue to microwave for 1
more minute.

Stir and transfer into a pre-greased plate, press siver waraq,cut into desired bits when it is
lightly warm!

KAAJA-3

Allpurpose flour ½ kg

Sugar ½ kg

Yoghurt or curd 1 cup

Cooking soda 1tsp

Ghee(thick) 250 gms

Oil for frying

METHOD for kajas

Sieve and mix two flours,curd cooking soda and ghee to make soft dough.

Add if water requires.

Make equal size balls from the whole dough.

Roll out thin puris, set 3-4 puris one by one.

In the middle of each puri apply ghee and dust with rice flour.

Roll them together like a mat.

Press a little with rolling pin over the mat.

Cut them into 3-4 cm bits.Do the same way with whole dough.

Make a medium consistancy syrup with sugar and 300 ml of water.

Dip each time 12 kajas in the syrup and allow to stay for 10 minutes.
Remove from the syrup and cool them.

Decorate with the almond flakes or coloured dry coconut flakes

coco-badami cova

Fresh cocconut----1

Almonds without peel(soaked)

Carrots(grated)

Ghee-2tbsp

Vanilla essence or vanilla sugar

Milk½ltr or milkmaid

sugar syrup(2 cup)

Crushed pistash nuts,cashew nuts(add the green colour to get a good colour).

Procedure:-

Make the carrots halwa with(1cup sugar),carrot should be fry with some ghee for 3
minutes before add the sugar.

Make the coconut cream adding some milk and sugar (grind to a fine cream).Add the
milkmaid (little)with mandel cream.

Make it into a fine thick cream on low flame (to make small bits).stir

continuousely without burning.

Now first put the coconut thick paste as one layer,

Carrot halwa as 2 layer,spread the crushed coloured pistash&cashew ground powder.

Finally spread the mandel halwa.

Let it stay for ½ hour,let it cool slowly.

Cut them into small pieces carefully.


Decorate with coloured pistash.

SWEET SAMOSA

For syrup:-

Sugar 2 cups

water 2cups

Filling:-

Sweetened condensed milk 1/2 tin

Grated/scraped coconut 2cups

For frying:-

Ghee & oil equal amounts

For dough:-

Allpurpose flour 2cups

Soda 1/8tsp

water warm as per needed

For decoration:-Saffron strands,silver waraq.

Method:-

make the pliable dough with given ingredients.

Make sugar syrup into one thread consistancy.

Mix the con.milk and coconut into a smooth mixture for filling.

Work with the dough for 1-2 minutes on a flat board,and divide into equal balls,roll out
like samosa pouches,fill with the sweet mixture.

Heat the oil&ghee ,turn into medium heat.

Add samosas batchwise and deep fry both sides into golden brown.

Soak them in syrup for some time and decorate with silver waraq & saffron strands.
Badusha with Bisquick

Bisquick 2 cups
sour cream
sugar 2 cups
water 1 cup

Method:-

Make one thread consistency syrup with sugar and water,keep aside.

Make a dough with bisquick and sour cream.

Roll it into balls and flatten slightly. Score a circle on the patty with a knife /small cap.

Deep fry in oil/ghee on low heat till a medium brown.

Dip in syrup by pushing it deep down, remove and set


aside.

Press a walnut or pecan in the center


immediately after dipping.

BADUSHA-1

Allpurpose flour 250 gms

Yoghurt 150 gms

Ghee 100gms
Sugar 300gms

Baking powder 1 pinch

Sodium-bi-carbonate 1pinch

All nuts Ground coarsely

METHOD

For dough: Sieve and mix allpurpose flour,yoghurt,warm ghee to make soft dough

Without any lumps.

Knead it well.

Make 12-16 balls and make a thumb impression in the middle of each balushahi.

Make with whole dough as same manner.


Cover them with a damp cloth.

Meanwhile make thick syrup with sugar and water,add rose essense.

Heat oil mixed ghee and cook(deep fry) them on slow heat till inside of the badushas
cooked well.

Let them cooked till they become golden brown colour.

Place them on a wide bowl and pour the hot syrup over them.

Garnish with the nuts.

Variation;-For garnishing use dry grated coconut or coloured them.

7Cups Burfi

Besan Flour 1 Cup


Ghee 1 Cup
Coconut Powder 1 Cup(available at Indian,

or chinamarkets)

sugar 3 Cups
Milk 1 Cup

Method

Mix besan flour, ghee, coconut , sugar, milk to make

a thick fine batter.check without any lumps.

Transfer batter into a thick bottomed nonstick skillet.


Cook on low flame for 15-18 min. keep stirring till the mixture leaves the sides of the
skillet.It should not burn.

Remove and pour on greased plate.

Cut with a sharp knife into desired bits,when it is warm.

Press with lightly roasted cashewnuts.

7 Cups Burfi -2

Gramflour 1 cup
Sugar 2 cups
Ghee 2 cups
Milk 1 cup
grated coconut -1 cup

Method

Fry the gramflour for 3 mins in a thick bottomed skillet with 2tsp of Ghee and
keep aside

Add sugar into skillet and add 1 cup milk and stir well until the sugar gets melted.

Add flour, Ghee (1 cup), coconut to the sugar syrup and stir well for 5mts.

Add another cup of remaining Ghee to it, stir for 5 more mts, untill it gets round
like ball in the kadai and comes in the middle

*
In a Grease plate pour the mixture,cut into desired bits

SEMOLINA LADDOO
image preview

Semolina(bombai rawa) 21/2 cups

Grated coconut 11/2cups

Cardamoms crushed

Sugar powder 21/2 cups

Ghee 5tbsp-6

Mixed nuts & currants


Method:-

Dry roast semolina to pinkish brown.Blend it into a fine powder.

Add coconut,powdered sugar,cardamoms and ghee roast lightly.

Remove and add roasted nuts,when it is warm bind into round balls(laddoos) as your
desired shapes.

For rich look press silver waraq on them.

BESAN LADDU (with roasted bengal gram)

These are called as 'putana','chickpeas'also.


Ingredients:
Chickpeas 2cups
Ghee 6tbsp
Sugar (ground) 2cups
Mixednuts 2-3tbsp
Cardamom seeds 2tsp
Method:-
Powder the chickpeas &sieve it.
Sieve the powdered sugar also.
Mix the cardamoms and sugar.
Roast all nuts in a tsp ghee.
Take a wide plastic or steel bowl and place the sieved powder.Add nuts.
Heat the ghee on low flame,after melting add little by little
ghee into the powder,mix thoroughly and make desired size balls when it is warm.

BENGALGRAM HALWA

Bengalgram 1cup

Groundsugar 1cup

Milk 1cup

Ghee 3/4cup

Almonds Blanched1tbsp

Cashewnuts 1tbsp

Cardamomseeds 2tsp
Method:-

In a thick bottomedskilletaddghee ,when it ia warm add flour,and fry till it leaves fine
smell,do not burn.

Add milk,sugar,cardamoms.

Stir all the time over low heat.

When it turns to thick paste.

remove and transfer into a wide greased plate.

press nuts.

FIGS HALWA(atti pandu)

* This fruit is Called as Anjeer (hindi),attipandu (in telugu).


* sweetened condensed milk 1/2tin(200ml)
figs / anjeer 1/2kg
Milk 500ml
Ghee / butter 1tbsp
* Nuts Mixed (any)
* Silver waraq

*
Method:
*
Boil the milk.

Soak the figs in the milk for 2 hours.

Dry roast the nuts,keep aside.

Blend it into a smooth paste.

Heat the ghee in a non-stick pan and add the condensed milk,

fig mixture.

Cook on stirring till the ghee leaves sides of the pan.

Add the roasted nuts,stir well.


*
Serve hot garnished with silver leaf.
*
DATES(KHAJOOR) BURFI

sweetened condensed milk 1tin(400gm)


Dates 400gm
Ghee 2tbsp
water 50ml
Allpurpose flour 11/2tbsp
silver waraq

Method:

Deseed & chopp the dates.

Heat ghee and roast flour for a while.

Add the water and allow it to boil.

Add the dates, condensed milk and cook well, till the mixture leaves

the sides of the pan.

Remove and cool and cut into bits.

Garnish with silver foil.

SWEETPOTATO HALWA

Sweetpotatoes 150gms

Almonds tbsp

Ghee 1cup

Mawa/khoya 150gms

Plainflour 150gms

Pista 1½tbsp

Raisins tbsp

Method:-boil and peel sweetpotatoes.

MASH THEM NICELY.In a wide bowl mix mawa,mashed sweetpotato,flour,mix


thoroughly.
Chop pista&almonds and fry them golden in a tsp ghee.

Add mixture to warm gheeandstir continuously until it separates ghee sides.

Remove and transfer into a wide plate, and press the roasted nuts,serve hot!

SOHAN PAPDI
Gramflour 1/4 cup
plain flour 1 1/4 cup
Ghee 250 gms
cups sugar 2 1/2
cup water 1 1/2
milk 2 tbsp
cardamom 1/2 tsp
4" squares cut from a thin polythene sheet
Method
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.

LAVANGI LATHA

Allpurpose flour 400gms

Khoya

300gms

Sugar 250gms/1/4kg

Cloves 12

Ghee

Cardamoms seeds 2tsp


Currants tbsp

Mehtod:-

Combine 180gms sugar and same quantity of water, boil into syrup.

Mix a fine smooth dough with floour and water.

Mix with warm khoya and remaining sugar,caradmom powder,coconut bits,currants.

When it gets cool,make small size balls.

Make same size balls with flour dough (equal balls as sweet).

Press each ball as traingle (samosa),place one sweet ball and pin with a clove as sealing.

Make all of the balls in the same manner.

Heat oil/ghee (or mixed ),and deep fry them into golden crispy brown.

KAJU MYSORE PAK

Cashewnuts 50gms(powdered)

Plain flour 50gms

Suagr 150gms

Pure ghee 1/2cup

Ghee melted

Cardamom powder

Melted hot ghee

31/2 cups

Method

In a bowl, combine the cashewnuts, flour, ghee and cardamom powder and mix well.
Keep aside.

In another pan, combine the sugar with 1/3 cup of water and bring to a boil.
Simmer, make a syrup to one string consistency

Add the cashewnuts and flour mixture and mix well,

over a slow flame, stirring all the way.

Pour the hot ghee , a little by little from a height in a thin stream into the cashewnut
mixture.

Keep stirring with a ladle in a clockwise direction, adding larger quantities of the ghee
towards the end.

When the Mysore pak expands and some ghee separates, sprinkle 1/2 teaspoon of cold
water on the pak.

If it is ready, the Mysore pak will sizzle indicating that it is ready to be removed

Pour the mixture into a tray. The sides of the tray should be at least 50 mm.high. Allow it
to set a little.

crack a small hole on one side and drain out all the excess ghee.

You get app.2 1/2 cups will come out.

Cut into 12 squares/diamonds.

Serve hot / cold

COCONUT BALLS

3egg whites
1/4tsp salt
1cup sugar
1tsp vanilla essence
3/4cup coconut flakes
3cups rice krispies
METHOD:
preheat oven to 200 *c.

Beat egg whites with salt until fluffy.

Beating constantly,add sugar,1tsp at a time.

continue beating until sugar dissolves and and the mixture becomes stiff.

Stir in vanilla.
Fold in coconut and cereal.

Drop by teaspoonful onto greased cookie sheets.

Decorate each piece with a candied fruit. Bake 20 minutes / until light brown.

GUJIA OR KARANJI(KAJJIKAYA)

Flour 1cup

Semolina 1tbsp

Ghee 2tbsp

Cardamom seeds 2tsp

Filling:

Coconut powder 2cups

Cashewnuts 2tbsp

Sugar 2cups

Coating:-

Roasted poppy seeds

Or

2string consistency sugar syrup

Sugar 1/2cup

Water ¼ cup

Milk 1tsp

Method:-

In a bowl add flour&semolina,salt along with 2tbsp ghee.


Add sufficient water to make a stiff dough.

Keep aside.

Combine coconut,cashew nuts,cardamom and sugar thoroughly for filling.

Divide the dough into small lemon size balls,roll out into small thin discs,spoon with
sweet mixture and fold to a half moon.For moisture apply little water to the edges,press
the edges with finger.

OR if you have gujia mould cutter you can give fine shape,without splitting the sweet
from inside.

Prepare all gujias from the dough.

Cover them with damp cloth,

Heat oil/ghee and drop batch wise fry until they get golden brown colour.

Roast some poppy seeds and place them on a wide plate,

Drain on a kitchen paper,after removing them coat the gujias over roasted poppy seeds.

OR

Make thick syrup with given ingredients,after making all gujias,place them in a wide
palte and pour syrup

over gujias,allow to settle for 20 min.

They coat with a white thin syrup layer,sprinkle roasted poppy seeds if you like.

cool them and store in a air tight container.

MANGO DIAMONDS

Milk 1/2liter

Mango pulp 250gms

Honey 200gms

Saffron 6strands

Kewara/Rose water
method:-

Mix everything,cook until it thickens.

Mix essence and transfer into a gresed plate.Cut it into diamonds when it is
warm.Garnish with nuts or silver waraq.

SAGO HALWA

Topiyoka flour 1glass

sugar 2glasses

Milk 2glasses

Ghee 2glasses

colour green/yellow/red

Method:-

Soak topiyoka/indian sagoo(small)in milk for 5 hours.

Grind it i to smooth paste.

Heat ghee in a nonstick skillet and add the batter and cook it.

Add sugar and make halwa(thick mass) on constantly stirring (over medium flame).

Mix the colour (if you use)in a tsp milk.

Add it to the halwa and stir well.

Add mixed nuts and transfer into a gresed plate and flatten it.

Cut it after it gets slightly warm into square bits.

SWEET SQUARES WITH SPLIT PEAS

(BULI DAL)

Split peas 200gms

Little salt

Sugar 300gms
Oil

Method:-

Steep the dal in water for sometime.

Remove and blend it as mud (adding with little water.)

Place in a bowl.

Heat oil in a pan,and add the paste and fry till reddish brown.The paste will be set, and
make it into square bits.

Fry them in hot oil,keep aside.

Make syrup into one string consistancy.

Drop the fried bits in syrup for 30 minutes and when they coated completely.remove.

DATES ROLLS-2

Dessicated coconut 3/4cup

Deseeded dates kg

Condensed milk 1 tin(app.400ml)

Mixed nuts 250gms

Cashew,pista,almonds)

Method:-

Chop all nuts coarsely.

Blend the dates,coarsely.

Take a nonstick pan,add condensed milk and nuts,cook on low heat,on stirring.

Stir all the time to avoid sticking at the bottom.

Cook till it thickens.

In a plastic sheet sprinkle the dessicated coconut evely.


Rub the ghee to both palms and take the mixture and roll out it as a big roti,and place
over coconut.

Keep in the refregerator for 1 hour to set the mixture.

Remove and cut into squares.

Alternative suggestion:-

Roll the roti over coconut and spread the nuts over,roll it as a mat,keep in the fridge for 1
hour.

Remove and cut into 1" bits.

SOYA& GRAMFLOUR LADDOO

Called as Khasta laddoo.

Gramflour 2cups

Soya flour 11/2 cups

Cardamoms tbsp

Butter/ghee 1cup

Pistachio nuts Unsalted tbsp

Sugar ¾ cup

Method:

Powder sugar and cardamom separately.

In a heavy-bottomed pan melt ghee/butter on a low medium fire.

Add the flour and keep stirring till it turns light brown

Remove and allow it to cool.

Mix cardamom and powdered sugar as well as finely chopped pistachios.

Take tbsp of mixture, roll as a firm ball.

Serve as a dessert.
SOAN PAPDI

This sweet is little more work and needs concentration.

Gramflour 11/4cup

Plainflour 11/4cup

Cardamoms

Ghee 250gms

Sugar 21/2 cups

Water 11/2cups

Milk 2tbsp

Polythin sheet 4"squares

method:-

Sift two flours.

Heat ghee and roast them to light golden.

remove it,stir ocassionally to get cool.

Make syrup simultaneously.

Make syrup to 21/2 thread consistancy.

Pour hot syrup atonce into the roasted flous.

Beat it with a big fork vigorously till it forms thread like flakes.

Grease a wide plate/tray,pour it immediately,cut into 1"thick roti.

Spread/sprinkle the nuts over,evenly,press them.

When it is little warm, cut into squares and wrap with the polythene sheets.

RASABORRA

Urad-dal 1/4kg
Sugar 1/4kg

Grated coconut 1cup (fresh one is good)

Cardamom powder 2tsp

Oil for deep fry

Salt

METHOD :

Soak husked black gram overnight/5-6 hours.

Drain and grind to a fine paste.

Whip batter with a ¼ cup of water, salt and add grated coconut.

Heat oil in a wok/shallow pan.

Drop small dollops of batter in wok and deep fry, till crisp and brown.

Make sugar syrup, by melting sugar in warm water. Add cardamom

powder in syrup, add dumplings. Serve after ½ hour.

COCONUT PURIS(BURELU/APPALU)

Fine rice flour 11/2cups


Wheat flour 1/2cup
Fresh scraped coconut 1/2cup
Riped banana 1
Milk 1tbsp
Water 1cup
Grated jaggery 11/2 cups
Cardamom seeds 1tbsp
Ghee/butter 2tsp
Oil 2tsp
Oil for deep frying
Poppy seeds Or sesame seeds Garnishing

Method:-

Sieve two flours, roast the poppy seeds Or sesame seeds.

Peel and mash the banana, remove the cardamom seeds.


Scrap the coconut without black part.

Boil milk&water, add mashed banana, coconut, ghee and cardamoms.

Add grated jaggery, when it bubbles mix flour slowly on stirring constantly.

Make it to a smooth dough.

Add oil(2tsp)and keep the lid, allow to cool.

Remove and add the 2tsp oil and knead well.

Make walnut size balls out of the dough .

Apply little oil to a plastic paper and press the ball as 'vada' shape.

Deep fry them in hot oil until golden brown.

Sprinkle sesame seeds or poppy seeds. Allow to cool.

Keep them in a tight container.

Shell life: 2-3 weeks.

BOBBATLU

SWeet with jaggery and lentils as Bengalgram/greengram(mungdal).

Heavy (sweet)food with ghee preparation.

This is festive Andhras sweet,very tasty.

Bengal gram 1cup


Jaggery 11/2 cups (2cups/as er taste)
cardamoms 10

For Cover:
Allpurpose flour 1/2cup
wheat flour 1/2cup
ghee 1 cup

Method:-

Wash lentils and cook very well with just enough water.
Mix two flours and a pinch of salt adding water. Make a hard dough of it and knead it
thoroughly adding 4 tbsps ghee slowly till the dough becomes very soft and pliable.

Keep it covered for about 2 hours

Take the cooked gram, drain out any extra water and mash it well or put it in a blender
and mix it with jaggery and a pinch of salt.

Heat the mixture on low flame till almost dry.

Cool it and add powdered cardamom and make it into 12 equal sized balls. Knead the
flour mixture and divide it into equal number of sweet balls.

Take a piece of plastic and put a few drops of ghee and spread the dough ball on it with
hand, thin at the edges and thick in the middle.

Put the sweet ball in the middle and cover it by bringing the edges together. Use whole
dough & swet balls in the same way.

Flatten each ball carefully with hand into 8" diamater flat circular discs gently with the
help of a few drops of oil, and cook it on low flame on griddle/Tawa.

Cook both sides into golden.serve hot with pouring tsp hot ghee over!

BAKED SWEET DISCS (sweet puri)

powdered cashewnuts 1cup

Powdered almonds 1/2cup


sieved icing sugar 1/2cup
powdered cardamoms 4-5
saffron
milk 3tbsp

Almond essence

Method:
Combine the cashewnuts,almond powder sugar and cardamom.
Warm the saffron and dissolve in 1tsp of milk.
Put the saffron, essence and enough milk to make a dough.
Divide the dough into 10 parts.
Take two small sheets of polyethylene and a bangle of 50 mm. (2") diameter.
Put one sheet and the bangle on a board.
Keep one part of the dough inside the bangle, cover with the other sheet and roll to the
shape of the bangle.
Repeat the same procedure for the remaining dough.
Place on a banking dish and bake in a moderate oven at 200*c for 15 to 20 minutes.
Cool and store

BURELU

Raw rice 500gms

Fresh coconut Medium size

Cardamoms 10

Sugar 320gms

Broken cashew tbsp

Poppyseeds 1tbsp

Oil/ghee for cooking

Method:-

Soak the rice overnight.

Dry roast poppyseeds.

Grate coconut,remove black part.

Powder the rice and sieve it two times.Should be smooth powder.

Immediately mix the sugar,coconut and cardamoms.

Add cashew bits too.Mix well and press tightly.

Cover it with a tight lid.

Leave to rest for 21/2-3 hours.

Check the sugar,dissolve or not.(if not allow to stay for some more time.)

Heat oil and prepare as dumplings.drop them into the hot oil.

Fry to golden(do not roast)and strain on a kitchen paper.

Can be stored for one week.


ARISELU

This is a traditional Andhra sweet.

Usually prepares at the time of "PoNGAL(SANKRANTHI) FESTIVAL"comes in


january in every year.

Tasty sweet snack,prepares with new

cropas..rice,jaggery,ghee,groundnuts,sesame seeds and poppy seeds.

Rice 1/2kg

Jaggery 400gms

Oil/ ghee 1/4kg

Sesame 100gms

Roasted poppyseeds

Method:-

Soak rice for atleast two days,change the water.

Grind to a smooth powder,sieve twicw/thrice.

Make powder with cardamoms.

Grate the jaggery finely.

Take a thick bottomed (nonstick is better)skillet,add jaggery&1 cup of water.

Make a thick syrup into 21/2 strings consistancy.Add 1tbsp of ghee in it.

(check with little syrup into your fingers ,make a ball with that,and hit that in a plate of
water,it should give sound!)

Add roasted sesame,roasted ground nuts and cardamom,add slowly flour and mix very
fastly without lumps.

Heat ghee/oil and make round discs(like puris)and fry them both sides to golden.

Make ready roasted poppyseeds in a plate.Dip ariselu both sides into poppyseeds.

Place them side by side,otherwise they stick together.


After they cool,store them in a container.

Shell life:-2 months.

WHEAT SEMOLINA LADDOOS

We can buy from Indian supermarkets,Or we can make semolina at home also.

Wheat semolina/ rawa 1cup

Sugar 11/2cup

cardamoms 6

raisins 12

Crushed cashewnuts

Ghee

Milk

Method:-

Roast wheat into fine flavour.

Grind coarsely.add sugar,cardamom powder,roasted raisins,roasted cashew bits,mix well.

In a wide bowl,place semolina and add milk and warm ghee.

make walnut sized laddoos.

COLOURED SEV LADDOO

Gramflour 1/2kg
sugar 500gms
cardamoms tbsp

Poppyseeds roasted tbsp

Sugar candy crystals 2tsp

Roasted sesame 2tsp(optional)

cloves
Kismis 1tbs

cashewnuts
Melon seeds tbsp
cooking soda pinch
Oil/ghee for frying
Water to cook
Green colour few drops
Lemon yellow colour few drops
salt Pinch

Method

Mix flour, salt, cooking soda and two tbsps of hot oil.

1)Take half the quantity of the above mixture and add lemon yellow color along with
enough water to make batter.

Make sev with this paste, using a sev press.

2)Mix green color in the remaining flour mixture and make sev ..

Mix sugar in a large skillet and add two glasses of water.

Make a sugar syrup of pearl-drop consistency.

Add powdered cardamom, clove and whole kishmis to the sugar syrup.

Fry the dry fruits in ghee and add to the syrup. Crumble the sev (both) and mix in the
syrup.Stir well till the sev is coated by the surup thoroughly.

Make balls (laddoos) of desired size when it is slightly warm.

These are very festive to serve in the parties.

Shell life:- can be preserved for 3weeks

DOUGHNUTS

Condensed milk sweetened 2tbsp

Milk ½ cup

Allpurpose flour 1/4kg

Egg 1
Butter 1tbsp

Dry yeast 2tsp

Salt

Sugar powder 50gms

Cinnamon powder 1/2tsp

Mix the condensed milk and milk and warm it over a pan of hot water.

Mix the yeast and one or two tablespoons of maida and allow it to ferment for 30
minutes.

Mix the salt, remaining flour, beaten egg and melted butter to the fermented yeast and stir
well.

Knead the dough well and cover it with a polythene sheet and allow it for 30 minutes

Then roll the dough into ¼ inch thickness and cut it into rings with a doughnut cutter

Deep fry this and roll it over sugar and cinnamon mixture and serve
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Enter subhead content here

cutlets.jpg
CUTLETS

VARIETIES OF CUTLETS
Wecan prepare with different types of cutlets withvegetables,pulses,
sprouts and others.
Almost the ingredients are all same,and procedure also same.
Those whodo not eat eggs, can be used gramflour& water in
a batter consistancy instead.
Even we can make them more atonce and store them in frozen section.
Can be stored for 6 weeks.
Nice to serve in the evening tiffin.For any cutlets are to be served,
with..Tomato slices,salad cabbage,cucumber(keera),capsicum(any colour) slices etc..
I use to make with these below recipes,(if you try)you may like them!

* Potato cutlets
* Spinach/Thotakoora cutlets
* Spinach&beans cutlets
* Aloopalk cutlets
* Palak&tomato cutlets
* Soya&potato cutlets
* Greenpeas&potato cutlets
* Greeny cutlets(peas&spinach)
* Potato&peas cutlet
* Yellow peas&potato cutlets
* Soyachunks&potato cutlets
* Idli(leftover)&palak cutlets
* Cabbage&palak cutlets
* Fenugreekleaves &mixed beans cutlets
* Cauliflower &potatocutlets
* Sprouts&potatocutlets
* Bread &potato cutlets
* Bread&bottlegourd skin cutlets
* Cooked rice&palak cutlets
* Yam(kanda) cutlets(vadas)
* Raw banana cutlets (plantain)
* Mixed veggycutlets
* Potato&semolina cutlets
* Carrot& spinach cutlets
* Plantain&fenugreek leaves cutlets
* Papaya&fenugreek leaves cutlets
* Cilantro& beetroot cutlets
* Minty ,cilantro&potatocutlets
* Potato,onion rings&Garlic cutlets
* Carrot& peanut cutlets
* Kidney beans&potatoes cutlets
* Potaowith walnuts&spinach stuffing
* Cauliflower & cheese cutlets
* Spinach &cheese cutlets
* cheese &onion cutlets
*
Potato&noodles/semiya cutlets
*
Wheat semolina&spinach cutlets
*
Soya cutlets

POTATO CUTLETS
Suggestion & tips: Can be prepared with filling inside also,
like as..

1)A mixture of..


Cabbage&cauliflower and spices

b)Spinach & garlic,spices


c)Mozzerilla cheese & spices.

potatoes 6 medium
Red chili powder 1 tsp
salt 1 tsp
small onion
Ground coriander 3/4 tsp

chillies 3(seeds&memebranesdiscarded)
cilantroleaves 1tbsp
Eggs 2
oil for frying

NOTE: The potato cutlets may be made ahead. To store, place the cooked cutlets on a
tray and freeze for 2 hours.
Method:-

Wash the potatoes and addto boiling water.


When the potatoes are tender, remove them from the water, slip the skins off.
Mash with a potato masher while hot. When cool enough add red chilli powder and salt
and, mix well.

In a food processor, finely chop the onion,add the onion to the potato mixture.

Add the coriander to the food processor and cilantro.


Process to a fine consistency and add to the potato mixture.
Mix with until all ingredients are well blended(withhands).
Adjust salt and chilli powder to taste.
Let stand for 40 minutes.

Form potato mixture into round patties abt 1/2 inch thick.
In a bowl, beat the eggs with a fork. Heat oil When the oil is very hot, dip a cutlet in egg
to coat and place it in the frying pan.
Repeat with more cutlets, frying about three at a time,turn the cutlets the other side.
Remove from the heat, place on paper towels to drain.

GREEN CHUTNEY to serve with..


Fresh cilantro ½cup
A few sprigs of mint
lemon juice 1tsp
plain yogurt 2 cups
Salt
To make the chutney:
Place the cilantro and mint in a blender or food processor with lemon juice.
Process to a fine paste.
Add to yogurt and stir well to blend.
Add salt to taste.
Serve with cutlets.samosas,kachoris.

cheese&onion cutlets

Breadcrumbs plate
cottage cheese 120g
Grated cheddar cheese 3tbsp chopped onion 1medium
chilli powder ½tsp

chopped tomato 1
Fresh basil leaves

oil
Salt
Method:

Fry the onion in the oil until it's soft then mix all the ingredients to make a stiff paste.

The cutlets will form easily and hold together well,

Dust them with a little flour to avoid sticking to the pan.

Spread the flour on a plate and place the cutlets side by side and dust fully coated well on
both sides.

Heat vegetable oil Fry for about five minutes each side.

Serve hot,

POTATOCUTLET (variety)

Can be prepared with spinach mixed potato,cauliflower mixed,paneer mixed

carrot mixed etc..

Goes well to serve with tomato sauce,green chutney & veg salad like
lettuce,cucumber,onion,tomato slices.

Potatoes 2

Onion 1 finely chopped

Rice 2tbps (soaked for an hour)

Grated coconut 1/2cup

Garlic pods 2

Red chillies 3

Cumin 1tsp

Green chillies 3

Salt

Oil

Method
wash potatoes and boil them,peel& mash them withoutlumps.

Grind together soaked rice, garlic , cumin, red chillies

into a smooth semi solid paste.(add if requireswater. )

Mix mashed potato, chopped onion, chopped chillies,

salt, coconut and the ground masala together.

Take lemon sized balls of the mixture and flatten them,androll them

over bread crumbs,and ensure that all are well coated.

Keep in the refregerator for ½hour to set.

Heat a tava and add oil to it.

shallow fry it on both sides till golden brown.

BREAD CUTLET

Breadslices 10

Onion medium size

Garliccloves 4-5

Gingerbits tbsp

Chilli powder 3/4 tsp

Greenchillies 3-4

Grated coconut 1½tbsp

salt

Coriander

Oilforshallow fry

Method:-

Cut chillies,onion,ginger&garlic finely.


Heat tsp oilandadd chillipowder,coconut and coriander.

Trim the breadslicesand dip them in water and squeeze extra water.

Add it to the above chilli mixture.Make afinedough & knead well.

Make oval or round discs(like vadas) andshallow fry them inoil.

Flip theother side to roast golden brown,serve hot after drain on paper
towels.POTATOCUTLETS WITH NOODLES/SEMIYA

potatoes 3 medium

Noodles/semiya packet 1full cup

Coriander leaves

Allpurpose flour 100 gms

Green chillies 6

Oil

Salt

Method

Mash boiled potatoes, add coriander leaves, chopped green

chillies and salt.

Knead&makeafine dough.

Make cutlets out of the dough.

Cook the noodles/semiya and keep aside.

Make a bajji batter with flour&water without lumps.

Roll the cutlets in batter and again roll in cooked noodles

until they coated well.

Deep fry in oil.Servehot!


MYSORE BONDA

Blackgram 2 cups

Green chillies 6

salt

Asafoetida pinch

Fresh coconut pieces tbsp

whole black pepper 1 tsp

Rice flour 1 tsp

oil for deep frying

Method:-

Soak blackgram for 1 hour.

Blend chillies , salt and asafoetida to a finepaste.

In that same jar, add the soaked blackgram and grind to a tight paste.

Donot mix more water.Thebatter should be thick & tight.

Add rice flour, whole black peppers, coconut,curry leaves and mix well.

Heat oil, drop balls into the oil.

Deep fry to golden brown,servewith fresh coconut chutney & sambar.

Suggestion:-We can stuff with masala potato curry also.

Curry:- potato,peas and onion masala curry and make walnut

sized balls,dip them in the batter and deepfry to crispy brown.

CHEESy CUTLETS

Indian cheese(paneer) 100gms

Boiled&mashed potato 1
salt to taste

Cornflour tbsp

Forstuffing:-

Salt

Boiled& mashed Greenpeas 100gms

Cauliflower cup(boiled& mashed)

Greenchillies tsp chopped

Cilantro leaves tsp chopped

Ginger tsp crushed

Ghee tsp

cumin ½tsp

Oil for frying

Method:-

Mix with cheese,salt,cornflour and mashed potato(no lumps) to a smooth dough.

Mash ½ amount of the boiled peas.

In a nonstick skillet heat tsp ghee and add cumin as soon as they

splutter,add chilli,ginger,fry for a second.

Add mashed peas&cauliflower,cilantro.

Mixwell.Check the salt.Cook for 3-4 minutes,remove and cool.

Make walnut sized balls,keep aside.

Make equal size ballswith the dough also.

Press the dough balls as small disc ,place peas ball in the center.

Cover it and press as cutlets.


Roll over bread crumbs and deep fry them in the hot oil to crispy brown.

Serve hot with tomato sauce/Dates chuney/Green chutney

Dates chutney:-

DATES CHUTNEY

Pitted dates 60 gm
Raisins 10 gm
cumin powder 1tsp
Red chilli powder 1tsp
Thick Tamarind paste

OR

Fresh lemon juice 2½-3tsp


water 1/4ltre
salt 3/4 - 1tsp
sugar 1 tsp

Method:-

Combine all ingredients andblend them.

Strain in a strainer and remove the extract.'

serve the strained paste with tikkis,cutlets etc..

chaat puri

This is for dough

Wheatflour(atta) 1cup

Semolina ½cup

Gramflour/blackgram flour 2tsp

salt

clubsoda as required for making dough

Filling:-
Greengramsprouts (boiled in salt water)/green peas)/ beans whatever

Thin sev

Chopped greenchillies friedin ghee & soakedin tbsp salt mixed lemon juice

Roasted ground nuts

Chopped red onion

Thinly Chopped greenchillies

(if you want more spicy)

Chopped cilantro

chopped mint leaves(pudeena)

Salt

Redchilli powder

Murmura

Roastedchenna dal

Chaat masala

Thickcurd

Roasted& gound cuminpowder

Method:-

Make thick round puris 5cm diameter,(thicker than normal puri) use any bottle lid for
equal size.

Puris should be crispy and fried like balloons.(we have to fill withmasala)

Drain them all over kitchen paper.

Before serving...

In a serving tray place smallplates and divide one or two puris for each.
Make a hole in the center,Add groundnuts,roasteddal,sprouts,allpowders,chopped all bits,

Murmura,finally green chopped leaves.

Pour tsp curd over ,and sprinkle redchillipowder &cumin powder, sev!

Serve immediately,goes well with tea time (evening snack!)

VARIETIES OF CUTLETS

Wecan prepare with different types of cutlets withvegetables,pulses,

sprouts and others.

Almost the ingredients areall same,and procedure also same.

Those whodo not eat eggs, can be used gramflour& water in

a batter consistancy instead.

Even we can make them more atonce and store them in Frozen section.

Can be stored for 6 weeks.

Nice to serve in the evening tiffin.For any cutlets are to be served,

with..Tomato slices,salad cabbage,cucumber(kheera),capcicum slices etc..

I use to make with these below recipes,(may be if you try)you may like them!

Potato cutlets

Spinach/Thotakoora cutlets

Spinach&beans cutlets

Aloopalk cutlets

Palak&tomato cutlets

Soya&potato cutlets

Greenpeas&potato cutlets

Greeny cutlets(peas&spinach)
Potato&peas cutlet

Yellow peas&potato cutlets

Soyachunks&potato cutlets

Idli(leftover)&palak cutlets

Cabbage&palak cutlets

Fenugreekleaves &mixed beans cutlets

Cauliflower &potatocutlets

Sprouts&potatocutlets

Bread &potato cutlets

Bread&bottlegourd skin cutlets

Cooked rice&palak cutlets

Yam(kanda) cutlets(vadas)

Raw banana cutlets (plantain)

Mixed veggycutlets

Potato&semolina cutlets

Carrot& spinach cutlets

Plantain&fenugreek leaves cutlets

Papaya&fenugreek leaves cutlets

Cilantro& beetroot cutlets

Minty ,cilantro&potatocutlets

Potato,onion rings&Garlic cutlets

Carrot& peanut cutlets

Kidney beans&potatoes cutlets


Potaowith walnuts&spinach stuffing

Cauliflower & cheese cutlets

Spinach &cheese cutlets

cheese &onion cutlets

Potato&noodles/semiya cutlets

CUTLETS WITH GREEN CHICKPEAS(Hari channa)

Boiled green chana 1 cup


Bread slices 4
Green chillies 4-6
Fresh chopped coriander ½cup
lime juice 1 tsp
Salt

Filling

onion chopped tbsp

Garam masala ½tsp

Corianderpowder ½tsp
Green chillies 3
chopped coriander
Salt

Method

In a wide bowl,boil& mash the green chickpeas.

Crumble the bread and add to the chick peas.

Add everything from the first paragraph.

Make round balls,shape as cups and fill with tsp filling.

Roll again without damages.Press a little in the center, as badusha.

Heat oil and deep fry golden,serve hot!

CUTLETS WITH BLACK CHICKPEAS(channa)


This preparation also the same as above one ,only difference is the black channa.

Boiled black chana 1 cup


Bread slices 4
Green chillies 4-6
Fresh chopped coriander ½cup
lime juice 1 tsp
Salt

Filling
onion chopped tbsp

Garam masala ½tsp

Corianderpowder ½tsp
Green chillies 3
chopped coriander
Salt

Method

In a wide bowl,boil& mash the black chickpeas.

Crumble thebread and add to the chick peas.

Add everythingfrom thefirst paragraph.

Make round balls,shape as cups and fill with tsp filling.

Roll again without damages.Press a little in the center, as badusha.

Heat oil and deep fry golden,serve hot!

FILLING potato CUTLETS

With mozzerella cheese.

Potatoes 4

salt

Garammasala 1tsp

greenchillies 2(chopped)
Fresh coriander ½cup(chopped)

Lemonjuice 1tsp

Garlic&gingerpaste 1tsp

Ghee/oil for toasting/shallow fry

Bread crumbs

Beaten egg/ beaten gramflour batter

Filling:-

Gratedmozzerilla cheese 1cup

Little chilli powder

Little cumin powder

Method:-Prepare the potato mixture as usual for cutlets.(boiling,peel and mash,mix


sesoning with it and make a smooth dough).

Make oblong/ round thin pattis with potato mixture.On one patty fill 1 tsp cheese mixture

and cover with another thin patty.Attach carefully the edges.make all in the same way
from out of the dough.

Dip in the egg mixture/besan and coat with bread crumbs,

Heat oil/ghee and deep fry them to golden

OR

Heat pan and pour 2 tbsp of gheeand roast them

to golden,slowly flip it andfry the otherside and serve hot with tomato sauce or mint
chutney!

BLACKBEANS CUTLETS

These are very tasty and filling. If we make many at once, the uncooked mix can be
stored in the fridge for about a week.Can be used whever we needed.

Black beans 1can ( 540 mL)


carrot 1
onion ½small
Garlic 2
soy sauce
salt& pepper

paprika

cuminseeds
curry powder

Bread crumbs

Method:-Empty the beans tin,after completely drained,blend them along with


carrot,onion, garlic,salt/pepper/paprika/cumin,and a splash of soy sauce until it's mushy.
Remove from blender. Clean blender.

Mix it by hand together.Form the dough to patties.Heat oil and deep fry them to golden
brown.

Suggestion&Tips:-We can fill with mozzerilla (grated)cheese also!!

Vegetable Cutlets

These versatile cutlets lend themselves to a variety of sauces, from a fruity chutney or
spicy sauses, or a hot peanut sauce.

steamed cauliflower 1 cup

Diced boiled potato 1 cup

steamed& sliced carrot 1cup

cookedbeans 2 cups

salt

Freshly ground pepper 1/2 tsp

Coriander/parsely 2tbsp chopped

Bread crumbs 1cup

oil/ghee 1/4 cup

Method;-
Boil cauliflowerflorets,peeled & diced potato and carrots,make puree with above along
with beans in a food processor.

Add salt,pepper and coriander/parsely.

Make lemon sized balls and shape oblong patties with ½ inch thickness.Finish in the
same way with remaining dough.

Coat evenly with bread crumbs.Place separately in a baking tray.

Refrigerate for 30 minutes.

Heat oil in large skillet over medium heat. Fry cutlets in batches until brown, Drain
cutlets on paper towels and serve hot with tomato sauce or mint chutney.

cabbage cutlets

Cabbage (thinly shredded) - 1/2 cup


Potatoes (boiled and smashed) - 1 ½ cups
Onions (Finely chopped) - ¼ cup
Carrot and beans ¼ cup
Bread Slices 3
Green chilli- 1tsp

ginger paste - 1 tsp.


Lemon Juice - 3 tsp.
Bread Crumbs for coating.
Salt - To Taste.
Oil - For deep-frying.

method

Take shredded cabbage,boil potatoes &mashthem.

Chop green chillies and onions.Paste the ginger.Chop the carrots & beans.
Heat oil in a pan, add chilli, ginger paste and fry.

Add the chopped onions and fry along with the paste, wait until onions are soft.

Add the shredded cabbage and sauté till they become soft.

Add the chopped carrots and French beans and sauté till tender.

Add the mashed potatoes.


Meanwhile soak the bread slices in water and make a thick pulp out of it. Add the bread
pulp and mix.

Add salt. Remove from fire, add the lemon juice and mix all the ingredients well.

Allow the mixture to become dry.

Make this into small balls, flatten them into oblong shapes, roll them on the breadcrumbs
and deep-fry.

Cabbage cutlets can be served with tomato sauce.

STEAMED VEGGY ROLL/FRIED

Boiled Potatoes 1/4kg

Bread crumbs 2 cups

Shredded Paneer ½ cup

Grated Carrot ¼ cup

shredded Cabbage ¼ cup

Spring Onion ¼ cup(grated)

Capsicum grated ¼ cup

chopped Onion 1

Turmeric

Salt to taste

Butter 2½ tbsp

Tomato 1/4kg

Pepper 1 tsp (powdered)

Garam masala 1tsp

Sugar 1tsp

Method for tomato Sauce :


Par boil and blend blanched tomatoes.

Add salt,a pinch of garam masala and red chilli powder.

Heat and cook till a thick sauce.

Add 1 tsp of sugar. Bring to a boil, add chopped coriander leaves and remove

For filling :

Heat oil. Season with cardamom. Add onions and vegetables and sauté coarsely.

Add salt, ajinomoto and pepper . Noneed to add water. keep aside.

How to assemble it..

: Mash Potato with breadcrumbs.

Add butter, salt, pepper and make a smooth dough.Knead well.

Divide the mixture into four parts.

Spread out a layer of potato dough.

Spread vegetable mixture and then tomato sauce.

Sprinkle grated paneer on top.

Gently roll the potato dough.

Pack in an aluminum foil and steam bake (boil water in pressure cooker - keep a small
container and steam the roll in it) for an hour without weight.

Allow to cool, remove foil. Cut and serve with fresh sauce.

Suggestion/tips:-

We can shallow fry to golden and serve (chopped bits) while serving.

STUFFED SPRING ROLLS

Allpurpose flour 1cup

Cornflour 100gms

Beans 200gms
Onion 1medium

Capsicum 1

Chilli sauce

Soya sauce

Salt

Oil

Method:-Mix two flours and sieve them properly.

Make thedough with oil(tsp),salt,knead well.

Roll it as rumal roti.

Cutthe beans crosswise (like diamonds)

In a skillet heat oil fry all vegetablesalong with cut onions(lengthwise),add


salt,chillisauce,soya sauce.mix well.

Cook them until it gets softer.remove.

Apply the curry mixture over roti evenly.

Now roll tightly like a mat.

Cut it and deep fry (carefully)them into golden crispy brown.

Serve warm with any sauce!

CHILLI VADA

For filling

Boiled potatoes 3 big

Oil 2½ tbsp

For seasoning:
Mustards,cumin& blackgram

Ginger paste 1 tsp

Chillipaste 1tsp

Red chili powder 2 tsp

Turmeric pinch

Coriander&cumin powder 2 tsp

Saunf powder 1 tsp

Garam masala a pinch

Amchur powder(driedmango) 2 tsp

Salt

sugar

Chopped coriander 2 tbsp

Fat long green chilies 10

For the Batter :

Bengalgram flour 2 cups


Salt

Soda-bi-carbonate pinch

Oil for the batter 2 tsp

Oil for deep frying

Method :

Grate the potatoes.

Heat oil, add seasoning, add the pastes and fry for 2-3 minutes, mix potatoes, and all the
dry masala well.

Add chopped coriander.


Make a long slit on the chilies and discard the seeds & veins.

Apply some slat inside it and keep for some time.

Now wipe them and fill with the stuffing.

Make a batter with bengalgram flour (sifted)mix with given ingredients , dip the chillies
in the batter and deep fry themin medium hot oil.

Serve with tomato sauce.

Suggetion tips:-Can be served as chilli chaat also,

Cut them into slices and keep them in a serving plate,curleswith beated curd over
them,whirls with tamarind chutney,cuminpowder,chillipowder Chopped coriander, juice
of lemon and salt.

Groundnut Cutlets

Boiled&mashed potato 1big

Groundnuts 100gms
Onion 1
Bread slices 5
Green Chillies 5
Coriander leaves
Ginger-Garlic paste 1/2 tbsp
Salt
Plain flour 3 tbsp

Method:

Dry roast the ground nuts and powder them to coarsely.

Chop the onionfinely.Makepastewith ginger & garlic.

Soak the bread in little water and drain it.

Make a fine bajji batter with plain flour.

Mix all together to form a thick mixture.

Press oval type balls.

Dip in flour batter and deep fry in hot oil till golden brown.
BHAKAR VADI

It is a sicy snack with gram flour.Nice to serve with tea in the evenings.

Gram flour 1/4kg

Wheat flour 1/4 cup

Chilli powder tbsp

Turmeric

Sesame seeds 1tsp

Roasted peanuts (powder) tbsp

Grated dry coconut tbsp


Garlic paste 3/4tbsp

Cumin seeds tsp


Coriander seeds 1/2tsp

Minced onions tbsp

Oil for frying.


Salt to taste.

METHOD:
Mix two flours, chillipowder , turmeric and salt.

Slowly add water to make a stiff dough.

Knead well.Keep aside.

For filling:-

Mix onion, sesame , cumin , coriander , peanut powder, dry coconut and garlic paste.

Make pingpong sized balls of the dough.

Make equal size portions of the filling mixture.

Roll out large discs of each ball of dough and spread the filling on these. Roll into
cylinders with dough on the outside.
Cut into equal pieces. Heat oil in a pan and deep fry all pieces till crisp. Serve with sweet
chutney.

VARIETY ROLLS

Potatoes 400gms

Salt

Pepper powder

Coconut grated)1/4cup

Cinnamon powder1/2tsp

Cloves 6

Asafoetida pinch

Saunf 1tsp

Sugar 2tsp

Oil

Fresh coriander 1cup

Greenchillies 7

Bengal gram flour 1/2cup

Ginger small bit

Wheat flour(atta) 1/4kg

Lemon 1

Seasame seeds 1tsp

Mehtod:-Peel potatoes,heat oil and add asafetida,after one second add the potato (into
squares),and cook them.

Cool it.

Add saunf,sugar,ginger,greenchillies,salt,coriander,cinnamon powder,coconut,sesame


seeds,mix well.
Make a fine dough,keep aside.

Make a fine pliable dough with two flours, along with tsp oil and water.

Divide into 2 parts and roll out two big rotis,

Spread the potato mixture evenly,roll it as a matand pinch the edges with making
moisture (water).

Cut into 2” bits and deep fry them in the hot oil.

Serve them hot with tomato sauce!

POTATO crispy BELLS

It needs little patience to make this type of snacks, make them whenever you have leisure
time.

Boiled &peeled potatoes 1

salt

ajawain

seasame seeds 1tsp each

chillipowder

little pepperpowder

ginger water(ground &strained)

Rice flour 2cups

Plain flour cup

Oil for deep frying

Mehtod:-

Mix everything to a hard dough,knead well.

First make the dough into two parts,roll out into a big thin roti.
Cut it into diamonds,fold two ends to the center,(the middle should be shallow,the two
ends overlaps on each other,it should not tough to the bottom.)

Deep fry them in hot oil.THey are crispy,crunchy and nice to serve as evening snacks.

Make whole dough in the same way.


GREENGRAM Samosa(Mung)
Indian vegetarian snacks(appetizer)

Ghee as required
chopped onion 1 tbsp
Asafetida 1 pinch
mustard seeds
Grated ginger 1/2tsp garam masala pinch
mango powder pinch
salt
pepper
soaked greengram 5 tbsp
cilantro chopped
pastry dough
water to make dough
Method:-
Heat 2 tb ghee in a skillet over low heat. Saute the onion, asafoetida, mustard seeds &
ginger until the onion is golden brown.
Stir in garam masala, mango powder, salt & Mix thoroughly.
Add greengram, cover the pan & cook over moderate heat until the beans are tender.
Stir in cilantro & remove from heat.
Divide into 8 portions.
Brush one half moon of pastry with water & fold into a cone.
Fill each cone with 1 portion above mixture seal the top.
Repeat with remaining pastry.
Heat enough ghee in a large skillet to deep-fry 4 samosas at once until golden brown on
both sides.
Remove from heat & drain well,serve hot.

SAMOSA WITH TORTILLAS(SOFT)


Temperature:200¤c Time:-12-15min.
Forfilling
Shredded cabbage 1cup
Mashed potato 1
Frozen(thawed)peas 1/4 cup
Salt
chopped onion 1/4cup
Currypowder 1tbsp
Minced garlic 2
Soyasauce 1tbsp
Shredded cheese 1cup
Tortillarotis 8
Method:-Pre heat the oven.
Fry slightly(saute')all shredded vegetables to crisp tender.
Add other vege. and soya.
Stuff 4 tortillas with vegmixture on baking tray.
For topping use shredded cheese.Bake for 12-15 min.
Cut each into 4 wedges,serve hot!

NOODLE BALLS

Butter 2½tbsp
Milk 1cup
Wheat flour 1/4cup
Water 1/4cup
Salt
Pepper
Boiled noodles 1cup
Method:-
Heat butter and add the flour,cook for 2 minutes.Add water to the flour to make bajji
batter.keep aside.
Boil milk (in another skillet) on stirring,cook until it gets thicken.
Addsalt,pepper,for 3 minutes.
Add boiled noodles and mix well,cook further 2 more minutes.
Cool themixture.
Make your palms grese with butter/oil,make round
balls like walnut sized,anddip in flour batter and deep fry them batchwise to golden,serve
hot.
KACHORI-1

Can be used different types of fillings.


That is up to your choice.

For dough:-
Wheatflour 1cup
Water
Ghee 1tbsp
Margarine 1tsp
Sugar
Salt
Vegetable oil sahllow fry
Egg
Bake it for 15-17 min.
180¤c
OR
deep fry them using moulds for different shapes.
KACHORI-2

For dough:-Allpurposeflour 500gms


Semolina 3tsp
salt
Ghee/butter 1½tbsp
Filling:-
Black(husked)gram 200g
Corianderpowder 50gm
Chillipowder 1tsp
Salt
Oil for deep fry
Aniseed powder(saunf) 2tsp
Crushed:-Green chillies(6),Ginger(2cm)
Method:-Mix the flour to a fine stiff dough.
Cover it with a damp cloth.
Soak blackgram andgrind to pastecoarsely(do not use more water.)
Heat oil and add the paste and fry till the moisture disappears.Stir all the time.
Mix all powders&crushed chillies one by one and fry them until it leaves a fine aromatic
smell.
Make round walnut size balls.
make small lemon size balls out of thedough.
Press small discwith dough ball, and plce one
blackgram balland cover all the sides,slowly.
Remove theextra dough,and press alittle in the center,cover them in the damp cloth.
Make all kachoris in the same manner.
Heat oil and drop 4-5 kachories and fry
them to golden brown.

ANOTHER TYPE KACHORIES-3

Flour ½kg
Butter 100gms
Sodium-bi-carbonate pinch
Bengalgram flour 50gm
Coriander powder 1/4tsp
Red chilli powder 1/4tsp
Turmeric
Chopped cilantro
Drymangopowder 1/4tsp
Anisseeds/saunf 5gms
Oil for frying
Method:-Make the dough with given ingredients,knead well,oruse food processor.
Fry the fennel seeds for2 seconds.Add the other ingredientsand cook for 3 more min.
When done removefrom heat,make balls with the roasted gramflour.
Make oval shape discs with dough, place flour (oval balls)balls in the center,attach the
edges from all sides.Remove extra.
Now shape themas oval balls and fry them in hot oil to golden crispy brown.
Serve hot with ketchup.

SEMOLINA WHIRLS(RAWA MURUKKU)

Semolina 2 cups
Rice flour 4 cups
Ghee 2tbsp
Salt
Ajwain 1 tsp
Cumin seeds 2tsp
Sesame 2tsp
chilli powder 2tsp
Oil for deep fry
Method:-
Sieve flour,add all ingredients except oil.
Make a fine dough as murukku consistancy.
Heat oil and press murukkus with machine.
Fry to golden brown on both sides.

Vada variety
Blackgram(husked) 500gms
Bengalgram 100gms
Greenchilli 20gms
Salt
Ginger 20gms
curryleaves
Cumin seeds/Ajwain
Oil for deep fry
Mehtod:-
Soak two pulses separately.
Blend blackgram into semolina type consistancy.
Grind ginger,salt and green chillies,add to the ground paste.
Drain water from bengal gram.add to the mixture along with chopped curry leaves,cumin
seeds,mix well.
Heat oil and press thin vadas on a plastic paper(as thattu vadai),and fry them to crispy
golden.
Handy tips:-Can be stored for 7 days.

MIXED VEGETABLE ROLLS

Allpurpose flour 1cup


Cornflour 1cup
Salt
Beans 1/2cup(cut legnthwise)
Onion chop legnthwise
Green capsicum Cut lgnthwise
Chillisauce
Oil for frying
Soya sauce
Method:-
Sieve the flours,add salt,tsp oil,
Make a ssmooth dough with adding required water.Cover with a damp cloth.
Heat oil in a skillet and fry onions to pinkish brown,add other vegetables and cook till
tender.
add salt,chillisauce and soya.
Roll out a big roti (rumal roti-A thin disc as square) with the dough,
Apply the curry masala,(leaving 1/2 " on four edges,)roll as a mat.
Heat oil,and deep fry on medium heat to crispy golden.
OR
Can be cut into 2" bits and fry carefully.
Serve as a evening snack with veggy salad.:-
Chopped tomatoes,cut thinly legnthwise red onions,green salad,grated carrot,roasted
almonds,black/green olive,green cucumber(keera),add little olive oil,salt & pepper..serve!

SEMIYA/VERMICELLI PAKORAS

semia/vermicelli 2cups
potatoes 2big
Green chillies 5
corn flour 4tsp

Ajwain

Coriander leaves
Salt

Method :

Boil semiya till it done as instructions.


Add a pinch of salt and 2 drops of oil so that vemicilli doesnt stick.
Bring it to a boil and strain the water and wash vermicilli with running cold water.
Now peel potatoes and chop them into fine pieces and cut greenchillies into small pieces.
Mix them with vermicilli along with flour add salt.
Heat oil in kadai and fry a spoon full of the mixture.

Fry them to golden crispy brown,drain on a kitchen paper & serve later with tomato
sauce.

POTATO PURIS
Allpurpose flour 2cups
Boiled potatoes 2
Blackpepper powder 1/8tsp
Milk 1/2cup
saffron little
Melted ghee 2tbsp
salt
ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.


Add the flour, pepper, ghee and salt together.
Put the saffron in the milk and mix with the flour.
Knead and dough thoroughly.

Keep aside for 1 hour.


Roll into small puris and deep fry in hot ghee till they puff up.
serve hot with chutney/curry.

PURI WITH PULSES

Can be made with bengal gram puris,tour dal puris,greenpeas ,yellow peas puris also
with the same process.

Green(husked)gram 1/2cup

wheat flour 21/2cups


Turmeric pinch
choppedgreen chilli1bsp

Cumin 1tsp
onion 1
Chopped corriander
Salt

Oil for deep frying

Method :

Soak greengram dal for 3 hours.

Take flour in a wide bowl, add salt, turmeric, cumin & 2tsp oil. Mix well.

Add soaked greengram, onions, chillies & coriander.


Knead & make a pliable dough. (small amount of water).

Divide into walnut sized balls and roll out them into round discs.

Fry them into hot oil.

Serve hot with any pickle/raita.

CURD PURIS

*
Plain yogurt 1liter
*
Pani puri puries ready made
*
Sprouted greengrams 2cups
*

*
Tamarind chutney(see pani puri recipe)
*
Chana, cumin seed powder, salt, cilantro leaves, red chili powder
*
How to essemble?..
*

*
**Prepare &whisk plain yogurt.
*
Take puries and add chana, sprouted greengram, and tamarind chutney.
*
Add plain yogurt and sprinkle with salt, red chili powder, cumin seeds powder and
cilantro leaves and serve.

Note:-Can be made as..

1)Cumin puri

2)Ajwain puri

3)Palak puri'

4)Methi puri

5)Sesame puris
6)Ginger&Garlic puri

7)Garlic puri

8)Onion&green chilli puri

9)Masala puri

10)Plantain puri(Mashed raw banana&atta)

11)Gramflour&atta puri

12)Greengram puri(kachori)

13)Peas puri(filled kachori)

14)Onion filled kachori)

15)Khara puri(redchilli powder)

15)Spinach puri(filled palak kachori)

16)Urad dal puri(kachori)

17)Mint puris(pudeena)

18)Rice flour puris

BATATA BHAKRVADI

plain flour 3cup

Melted ghee 2tbsp

salt

Boiled nd mashed potatoes 1/2kg

cornflour tbsp

salt
To be mixed into a coconut mixture :
1/2 grated coconut

Gram masala ½

chopped coriander

Greenchillies tbsp

Sesame seeds

salt to taste
Other ingredients : oil for deep frying

Method:
Forthedough
Mix the ingredients for the dough and add enough water to makeasemi-stiffdough.
Method:-Both he dough and the potato mixture into small equal portions.Roll out each
portion thinly into chapaties.

Put one potato chapati over each dough chapati. Spread a little coconut mixture on top of
each potato chapati.

Roll up each chapati tightly and seal the edges by applying water. Deep fry in oil.

DIPS

Mint DIP for snacks

A dip made of yogurt and mint.


Mint 5tbsp chopped
Green onions 3tbsp

chopped coriander
water/ milk 3/4cup
plain yoghurt 2½cup

Green pepper ½tsp


salt and pepper

Method:

Mix everything thoroughly,without water.Now add water.

chill andserve.

Goes well with snacks like as..samosas,kachories etc..


Suggestion/tips:-can be used kasoori methi instead of coriander.

Khandavi

Gram flour ½ cup

Asafoetida

curd ¾ cup

Water ¾ cup

Salt ½ tsp

Turmeric ¼ tsp

Freshly grated coconut 1tbsp

Crushed Ginger –tsp

Green chilli crushed1/tsp

Mustard crushed ½ tsp

green chilli chopped

Oil 2 tbsp

chopped coriander

Method

Mix beans, curd and water well with a beater. without any lumps.

Pour into a dish and micro uncovered 80% power for 4 minutes.

Addturmeric, salt, ginger chilly paste and asafoetida.

Stir well and micro high 3 minutes / till mixture is thick.

Remove from microwave.

Mix well & spread quickly, thinly on a plastic sheet.


Let it cool for 5 minutes.

Cut into thin strips & make rolls.

For the tempering, micro high oil uncovered 2 minutes.

Add raita and green chilli.

Micro high uncovered 2 minutes.

Add coriander leaves and coconut.

Mix and pour over the prepared khandavi.

Serve warm!!
RICE WITH SPICE
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RICE WITH SPICES

We can prepare many dishes with rice.Cooking is an art and serving (with little
decorative manner) is another art.

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Plain rice 1

Rice(long grain) 2cups

Salt to taste

Oil or butter 1 tsp

Lemon juice 1tsp

Water 4 cups

METHOD
Wash the rice and soak in water.

Boil the measured water.

Add lemon juice,salt and butter.

Drain rice.

Add the rice to the boiled water.

Allow to cook for 8 minutes.

Cover with a tight lid and reduce the heat.

Let the rice cook till it gets tender.

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Masala rice 2

Basmathi rice 2 cups

Water 3 cups

Salt to taste

Butter 1½ tsp

Green chillies 4 chopped finely

Onion 1 chopped

Garam masala 1½ tsp

Tomato 2 chopped
Cashewnuts 1 tbsp

Almonds 8

Coriander powder 2 tsp

Carrot 1 diced

Beans seeds 2 tsp

OR greenpeas

Oil 1½ tbsp

Cummin seeds 1 ½tsp

METHOD

Wash and soak basmathi rice for 15 minutes.

Boil rice until it gets tender.

Remove and spread on awide plate.

Heat oil in a thick bottomed skillet,fry cummin for a second.

Saute` cashewnuts and almonds.

Add chillies,tomato (chopped),onion and fry till they get pink colour.

Add rice and stir continuously.

Add masala and sufficient salt to it.

Stir it well.

Garnish with coriander leaves,serve.

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Pullav rice 3

Basmati rice(best quality) ½kg

Mint leaves(fresh) 2 twigs

Cloves 2

Cinnamon stick 2

Fresh coriander ½cup chopped

Greenchillies 7-8

Salt to taste

Ghee and oil ½ cup

Masala leaf 2

Ginger paste ½tsp

Garlic paste ½ tsp

Cashewnuts 10

Onion 1 Big

Wash the rice and drain it.

Make paste with ginger and garlic.

Chop the green chillies and onion finely.

Heat the oil mixed ghee,add onion,chopped chillies,fry until onion become transperent.

Add 1 kg water and salt.Boil it.

Add drained rice,cook until the rice is partly cooked.Turn the stove to slow flame.
Add chopped mint leaves and cover it,allow to cook till the rice is fully cooked.

(The rice grain should be tender and smooth).

Remove from the heat.

Garnish with cashews and chopped coriander.

Serve with potato khurma and any raita(curd chutney).

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Tomato masala rice 4

Rice 1½ cups

Gingerpaste 1tsp

Onion(small) 1

Garlic 1½ tsp

Salt to taste

Tomatoes 4 (medium)

Greenchillies 6

Cashewnuts 10

Oil and ghee 1cup

Fresh coriander chopped½cup

METHOD

Grind juice with tomatoes,salt and greenchillies.


Heat some oil and fry cinnamon,cashewnuts,cloves for 1 minute.
Fry onion till it gets rose colour,add ginger,garlic paste.Saute`for 2 minutes.
Add the drained rice for 2 minutes..

Now mix the tomato ground juice,mix well.

Keep it in the cooker,cover it and cook until the rice is done.

Remove from the heat and serve with gearnished chopped coriander leaves.

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CAPSICUM RICE-5

Capsicum called as bellpepper also.

Capsicum 3 big sized

Oil and ghee 7 tsp

Salt to taste

Rice 4cups

Onion 2

Masalapowder

Blackgram 2 ½tsp

Corianderseeds 2½tsp

Cinnamon sticks 2½tsp(small bits)


METHOD

Make powder with above dry ingredients for masala.

Cook the rice to tender and cool it properly.

Add ½ masala powder and salt.

Tempering with mustard seeds,cummin seeds after spluttering,

Add onion bits saute`for 1 minute.

Add capsicum fry for 8-10 minutes OR until it becomes tender.

Add the remaining masala powder and salt.

Add to the rice.

Remove from the heat garnish with fresh chopped coriander.

Serve hot!!.

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BIRYANI

This is a recipe for Biryani with Hyderabad style.


For Rice layer:-

Basmati rice 1 cup (fine variety)

Salt 2 tsp

Green cardamoms 4

Masala leaf 1

Lemon ½

Oil and ghee 5tbsp


For vegetable layer :-
French beans 5 chopped finely

Boiled peas ½ cup

Carrot 3 (peeled & diced)

Oil 3tsp

Curd 4tsp

Garam masala ½tsp

Gingerpaste ½tsp

Red chilli powder ½tsp

Salt ¾ tsp

KHOYA ½cup(50gm)-optional

Almonds 10(soaked and cut in lengthwise)

Onion 2 fried

Milk 1tsp

Saffron 1pinch

Cashewnuts 12-14

METHOD ;-
Dissolve saffron in 1 tsp water.
Soak rice for 15 minutes after washing.
Boil 6 cups of water in a well thick bottomed vessel.
Add cardamoms,biryanileaf,salt lemon juice and oil.
Add drained rice to it.Mix well.
Let the rice cook (¾).Keep aside with tight lid.
Heat oil add vegetables and chlli powder,garam masala and salt.
Add ginger paste and curd, fry for 3-4 minutes.
Add (if you use) khoya,almonds,fry for 1 minute.
Heat oil or ghee.
Place one layer rice(cooked3/4)and sprinkle saffron water.
Add 2nd layer with vegetables and onion.
Arrange 2nd rice layer over vegetables,repeat the vegetable layer and saffron water and
onion.
Cook further 4 minutes to get good result.
Garnish with coriander and serve hot.Enjoy!
Variation:Instead of cooking (last step) on stove,keep in the oven till it is done.

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COCONUT RICE

Rice 6 cups
Coconuts 2 medium
Oil 16 tsp
Ghee 6 tsp
Fresh corisnder ½ cups
For tempering:-
Musterd seeds ¼ tsp
Curry leaves 1 twig
Redchillies 4
Cashewnuts 2 tbsp
Bengal gram 1tsp
Green Chillies 6

METHOD

Grind ¾ coconut without black part.Take milk from it.

Grate the remaining part of coconut, keep aside.

Wash the rice and drain it.

Measure the coconut milk to 7 cups.Add salt.

Add drained rice and micro wave it for 20 minutes or until the rice is cooked to tender.

Heat oil put the tempering with given ingredients.

Add grated coconut,fry for a ½ minute..

Add cooked rice and ghee.

Garnish with chopped coriander and serve hot.


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MINT RICE

Mint leaves 2 bunches

Basmati rice 6 cups fine quality

Onion 2

Greenchillies 12

Ginger paste 3 tsp

Garlic paste 3tsp

Cloves 7

Cinnamon sticks 3 pieces

Oil and ghee 1½ cup

METHOD

Make paste with pudina(mint leaves).

Fry all masala ingredients.

Add rice and fry for 2 minutes.

Add salt and 7½ cups of water and keep it in the cooker.

Allow it till the rice gets tender and soft.


Serve hot.
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PULAUV WITH DATES

Finest Basmathi rice 2 cups

Almonds 18

Dates 10(good quality)

Hot water 3½cups

Ghee/butter 4tbsp

Oil ½tbsp

Garam masala 2tsp

Saffron strands

METHOD:-

Melt the butter & oil in a big thick bottomed pan.

Add washed rice and fry till golden brown,stirring frequently.

Add almonds and cook for two more minutes.

Add rice and water,dates and masala.Cover it and simmer.

Allow to cook slowly till the rice is cooked properly.

Do not stir,let it cook under the lid without disturbing,until the water is absorbed!!

It takes almost 15-20 minutes.

Sprinkle saffron and serve hot with vegetable khurma and any raita,papad!!
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GARLIC RICE

Cooked(ready made) rice 3 cups

Curd(BUTTERMILKCHILLIES) 4

Garlic flakes 12(peeled)

Salt ½ tsp

Mustard seeds ½tsp

Coriander chopped ½cup

Oil 3tsp

METHOD:_

Peel garlic.

Break the curd chillies (we can buy in the Indian stores,chillies are soaked in

Butter milk,salt and turmeric and put to expose to the sun until they get dry)

Into two.

Heat oil,add mustards after they get splutter,add chillies and fry for 1 minute.

Add garlic and fry till they become golden brown.

Mix rice,salt and stir well.Allow to stay on low temperature and stir well

Till the rice is uniformly mixed.

Remove and serve hot!

Note:-there is no need of accompaniment,because the rice itself is spicy.


It is tasty to eat as it is!

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Fried rice

Beans- 250gms
Carrot 200gms
Green peas 4tbsp
Onion 5
Ajinomotto salt 1/2 tbsp
Chilly sauce 1 tbsp
Soya sauce 1 tbsp
oil 2tbsp
Salt to taste
Rice 11/2 cups
Method
Put Oil In a Kadai & fry the sliced onions, beans, carrot,& Green peas.then, the min's
leaves. the onion and vegetables are coming to medium brown.then, you have to add an
ajinomotto salt, salt, chilly sauce & soy sauce. Afterthat you have to prepare the rice in
other vessel. But onething you have to prepare the rice for Half-boil. Done the rice.put
the rice in vegetable kadai.& just mix it.then, you could get the fried rice. PL: Note: Don't
Cut Sq.shape for Beans & carrot. you have to cut for 1/2 length&thin slices.

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Fried rice

Beans- 250gms
Carrot 200gms
Green peas 4tbsp
Onion 5
Ajinomotto salt 1/2 tbsp
Chilly sauce 1 tbsp
Soya sauce 1 tbsp
oil 2tbsp
Salt to taste
Rice 11/2 cups
Method
Put Oil In a Kadai & fry the sliced onions, beans, carrot,& Green peas.
Add the mint leaves,the onion and vegetables are turned to medium brown.
you have to add an ajinomotto salt, salt, chilly sauce & soy sauce.
cook the rice to half boil in another skillet.
After done the riceplace the rice in vegetable kadai & mix well.

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MUTTER PILAF(PEAS PULAV)

This is a special variety with peas &cheese.

Basmati rice 1 cup(fine varity)

Fresh cheese Drained 100gms

(Should be home made paneer)

Turmeric

Butter 1tbsp

Cardamoms 3

Cloves

Butter ½tbsp

Green peas ½ly boiled 50gms

Water 2cups

Method:-Wash & soak basmati rice for 10-12 minutes.

Drain completely.

Fry the paneer bits to golden brown.

Warm 1½ cup warm water and soak the paneer bits along with turmeric in it.

Saute`` cardmoms,cloves for ½ minute,add peas and rice.

(peas should be partly fried in 1tsp oil before),allow to fry for 1-1½ minute.

Add the salt to the water and pour into the rice.

Bring to boil,stir it and simmer.


Cover with a lid.

Let it cook till the rice is cooked(fluffy) properly.(18-20 minutes approx).

Uncover and allow to evapourate the extra water stir with a wooden fork to get fluffy
rice.

add a few drops of butter and serve hot!

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BAINGAN MASALA RICE(VENGI BHAAT)

Basmati or any other fine rice can be used for this.But soak for 12 minutes if it is basmati
rice.

Basmati Rice 1cup

Butter,salt,lemon juice ½tsp

Brinjal (fine &fresh) 100gms

Chiilipowder,coconut Grated

OR dessicated coconut 2tsp

Salt to taste

Cinnamon sticks 4

Cardamompods 3

Pepper corns

Veg.oil/butter 2tbsp

Cumin seeds

curryleaves 1 twig

Bayleaf 1

Fresh coriander leaves chopped

Garam masala 1 tsp


Green chillies 2(slit)

Onion bits 1tbsp

Ginger paste ½tsp

Method:-Wash & soak basmati rice for 10-12 minutes,drain completely.

Boil water and add salt &oil and lemon juice.

Then add drained rice and cook for 8-10 minutes.Simmer.

Cover with a tight lid,till the rice is cooked & gets tender.

Meanwhile heat oil add cumin seeds,let it pop for 1 min.

Add pepper,cinnamon fry for one more minute, add chilli bits,ginger
paste,garamasala,cardamoms

and fry for a moment.

Add curryleaves and bayleaves and salt.

Finally add the chopped brinjals(lengthwise) and turmeric,stir well.

Cover and cook till brinjal bits get tender and check the pieces are fully coated with
masala.

After few seconds you can get a fine aromatic flavour .

Uncover and stir again.

Now the rice will be readily cooked..

Add the baingan (brinjal masala) to the rice , mix with a wooden fork (so the rice should
not be broken,it should be fluffy)

Add ½tbsp of butter.

Garnish with chopped coriander leaves &roasted nuts.

decorate with tomato slices and serve hot!

ANOTHER STYLE VEGE:BIRYANI


FineBasmati rice 2 cups

beans 1cup(finely chopped in diamonds)

carrot Finely diced

onion 2cups

garlic 3pods

Ginger 1½cm-2

green chillies 4 (or more)

cinnamon 4-5 sticks

Cloves 3-4

cardomom 3-4

Bay leaves 2

salt 1½tsp

Coriander leaves 3tbsp

mint leaves 3tbsp

Ghee mixed oil 1cup

Roasted bread in ghee 1½cup(before serving)

Method:-

Select finebasmati like tilda.Wash 2-3 times andsoak for 20 minuts in cold water.

Drain well.Keep aside.


Wash vegetables.Cut them different in styleC

hop the beans(diamonds), carrots(cubes), Chop some of the onions into thin rings,

Some of them into fine pieces.

Grind the 1tbsponions,ginger, garlic and green chillies,mint leaves into a fine paste.
Grind the cinnamon, clove and cardomom coarsely powder.
Heat oil add the onion paste and fry,add bayleaves.

Then add the chopped vegetables and green peas and fry well.

Add the ground cinnamon masala.


Add drained rice to the cooked vegetables and fry for few seconds.Simmer.

Add salt and 4 cups of water and boil until the rice is done.

Add finely chopped green leaves.

Crisp fry the bread cubes in theoil and spread over the rice before serv!

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SOUR ORANGE RICE (NAARINJAKAYA PULIHORA)

THE PROCESS IS COMPLETELY AS LEMON RICE

USE ORANGES INSTEAD OF LEMONS"

RAW PAMOGRANATE RICE(DAANIMMAKAYA PULIHORA)

Rice 2cups

Water 3cups

Onion 1 finely chopped

Salt to taste

Oil 3tbsp

Greenchillies 6

Curryleaves

Turmeric

Pamagranate fruits(raw) 2 (if small)

tempering:-Mustard seeds,blackgram,dry chillies(3),Asafoetida,sesame powder.

Method:-Crush pamagranate seeds(white) or grind coarsely,remove the peel and other


stuff fromt he raw fruit.
Squeeze the juice and add the salt,keep side.

Cook the fluffy rice along with turmeric and little salt,oil and cool it completely on a
kitchen towel.

add the salted juice and mix well with a wooden spoon.

Spread the curry leaves over on it.

Make the tempering with given ingredients ,add finally green chillies and asafoetida,add
immediately to the rice.

Mix properly,and allow to stay for 3-4 hours to get good taste and flavour.

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TAMARIND RICE(ORIGINAL)

This is "prasadam rice" we can see at temples(specially in south) having with speaial
taste &flavour).

Rice 1kg

water 1½litre

Oil 1cup

Greenchillies 12Cashewnuts&ground nuts

Curryleaves 2twigs

Tamarind pulp Boiled&squeezed)

Frech coconut thin bits 21tbsp

salt to taste

tempering:-Mustardseeds,blackgram,asafoetida,fenugreek powder(roasted),sesame seeds


powder

Ginger grated(1tsP)

Method:-Cook the fluffy rice along with little salt,oil and turmeric.
remove &transfer on to a kitchen towel.Cool totally.

Add the pulp and (fry the slit green) chillies and add to the rice.Add sesame,fenugreek
seeds powder to the rice and mix well.

Spread curry leaves &nuts over the rice.

Make the tempering and add directly to the rice,mix well .

Cover it with a lid and let it stay for 2 hours and serve!

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CURD RICE

Long grain rice (Cooked)2cups

salt to taste

Thick curd/yoghurt 3½-4 cups

Water 1cup

Greenchillies 4 chopped

Fresh coconut bits 2tsp

Blackpepper corns 4-5

Ginger bits 1tsp

Ghee/oil 1½tsp

Temrering:-Mustard seeds,Dry chillies(broken),Little asafoetida,cuminseeds,curryleaves.

Garnishing:- Fresh coriander (chopped).

Method:-Cook the rice and cool it on a kitchen towel.

Mix water & curd/yoghurt along with salt.

Heat oil and fry chopped chillies,blackpepper corns,ginger and coconut bits for aminute.

add to the rice and stir well.(remove only bits not oil)
Use the same oil for tempering with given ingredients,after done add curryleaves

and add immediately to the curd rice,mix well.

garnish with fresh coriander leaves.

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SPICY RICE WITH INDIAN GOOSEBERRY( USIRIKAAYA PULIHOORA)

Indian gooseberries Small(1/4 kg)

Rice (long grain) 1kg

Salt to taste

Oil 3oogms

Turmeric

Green chillies 8-10

Fresh curry leaves 2twigs

Cashewnuts,groundnuts.

For tempering:- Mustard seeds, Full red chillies,asafoetida(1½tsp) ,Fenugreek seeds


powder(roasted),

Gram dal(chenna dal-split),blackgram(urad dal).

Method:-Cook rice without sticking.(the grain should be absolutely separate to each


other.)

Add salt,turmeric & oil when it is cooking.

Remove from the skillet and turn the cooked rice on a kitchen towel to cool it

Slit the greenchillies in the center.

After completely cooling,transfer into a big wide steel bowl.Remove the curryleaves
from the twigs and spread over rice.
Rub the corsely ground berries juice (some people like to add directly),ensure the whole
rice is applied by the juice.

Heat nonstick kadai" and pour oil and make tempering with given ingredients,add finally
cashewnuts &groundnuts.

Add directly over the curry leaves (rice),mix with a wooden fork wihtout sticking each
other.

Let it stay for 2-3 hours before serve.

Note:Pulihora needs little more oil & asafoetida, fenugreekpowder gives a fine aromatic
flavour.

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SESAME RICE

Sesame seeds 50gms

Salt to taste

Fenugreekseeds

redchillies 8-9

Rice 2cups

Tamarind pulp 1tbsp

Turmeric

Greenchillies 4

Curryleaves 1twig

Salt if necessary.

Tempering:-Mustardseeds,red chillies(2),asafoetida(1tsp),bengal gram


split(tsP),blackgram(uraddal-1tsp)

Oil- 3tbsp

Method:- Cook the rice without sticking along with 1tbsp oil,salt,turmeric
spread on a kitchen towel to cool totally.Apply the tamarind pulp to the rice along with ½
tbsp oil.

Roast the sesame seeds,red dry chillies,fenugreek seeds for 2 minutes or till the chillies
fried.

After done,powder them in a mixi when it is cooled.

Add this to the cooled rice.

Make tempering with given ingredients and add to the rice,mix properly with a fork.

Press in a wide bowl and cover it,serve after 2-3 hours.

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EGG MASALA RICE

Basmati rice 2cups

Hot water 3½ cups

Salt to taste

Boiled eggs 4

Ghee/butter 1tbsp

Bayleaf

Almonds,cashewnuts

Fresh coriander leaves ½ cup

Grated fresh coconut 1cup

Cloves 5

Cummin seeds 1tsp

Green chillies 4

Ginger &garlic paste 2tsp

Boil water and add soaked (for 15 minutes in water & drainedcompletely) rice.
Add little lemon juice &2tsp oil ,salt.

Cook it till it gets fluffy rice.

Turn it into a kitchen towel after done.Cool properly.

Boil eggs and remove the hard part,keep aside.

Heat ghee and add cloves,cumin,fry for a second,add bay leaf.

Roast cashew and almonds in 1tsp ghe.

Chop the coriander leaves.

Grate the coconut without black part,fry for a ½ minute.

Add chilli bits,garlic paste,fry for 1minute.

Add cooled rice.,mix well.

Add coconut and stir with a wooden fork.

garnish with coriander leaves &nuts.

Decorate with ½ly chopped eggs.Serve hot!

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MANGO RICE(MAMIDIKAAYA PULIHORANNAM)

Rice 2cups(long grain)

Sour mangoes raw 2 (small)

salt to taste

Oil 3tbsp

Cashewnuts

Fresh curry leaves

Fresh coconut thin bits

green chillies Slit legnthwise


Turmeric

tempering:Mustards,red chillies,Asafoetida,fenugreek seeds,Gram daal

Method:-wash &peel mangoes.Should be hard &sour.

Grate them finely,remove the seed(hard part).

Roast cashews in tsp oil.

Cook the fluffy rice along with turmeric and litle salt,cool it on a kitchen towel.

transfer after cooling into a bowl. Rub the grated mango &salt to the rice, Spread curry
leaves and roasted cashews.

Heat a pan and pour oil, and make tempering with given ingredients, add asafoetida and
green (slit)chillies.

Remove and add to the rice,stir well with a wooden fork.

Ensure that oil&spices are mixed to the rice properly.

Cover it and allow to stay for 3-4 hours to get good taste.

Note:-Some people like to add the juice of the mango.

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LEMON RICE:-

LOng grain rice 2cups

Water 3 cups

salt to atste

Lemon juice 2(squeezed)

Turmeric

Green chillies 6

Ground nuts 8-10

Oil 3tbsp
Curryleaves

For tempering:- Mustardseeds,gram dal,Dry chiliies(4),asafoetida(2tsp),blackgram(urad)

Method:_Make fluffy rice along with 1tsp oil,turmeric and salt.

allow to cool on a kitchen towel.

After completely cooling turn it to a wide bowl.

Add sufficient salt to the lemon juice,remove seeds.Mix well.Spread rosted peanuts
&curry leaves.

Heat oil and prepare tempering with given ingredients.,add finally asafoetida &green
chillies.

Add immediately to the rice and mix well with wooden fork.

Allow to stay under the lid for 2-3 hours to get good flavour &taste.Serve then!!

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BIRYANI WITH PRESSURE COOKER(1)

No need of using cooker whistle!


Basmathi,rice 4glasses
Ginger & Garlic paste 2tsp
Greenchillies 10-12
Cloves 8
Cardamoms 5
cinnamon 1stick
Turmeric 1pinch
Carrot 2small
Onion 2small
Potato 1
Tomato 1
Beans chopped1cup
Mintleaves Fresh1½tbsp
Oil 4-5tbsp
Salt to taste

washed basmati rice in cold water.


Chop the carrot,chop the chillies,onions.
Cut the beans uniformely,peel&cut the potato into big bits.Wash the mint leaves.

Method:
Pour 4 table spoons of cooking oil into a pressure cooker large enough for the preparation
and heat.

Add chillies, cardamom, cloves and cinnamon.

Add the long thin slices of onion with a pinch of turmeric powder and fry till light golden
brown.

Now add carrot, potato and beans and fry for about 3 minutes.

Add 2 spoons of ginger and garlic paste and add the washed rice.

Mix all the ingredients for about 1 minute.

Add 4 1/2 glasses of water to this mixture and add salt to your taste (i add 3 to 4 t sp).

Add mint leaves, simmer

Let it cook about 20 minutes with closed lid( no weight).

Check preparation every five minutes . Once the water is completely absorbed and the
rice is well cooked!!
Serve with onion raita or tomato raita &potato khurma.
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BIRYANI WITH PRESSURE COOKER(2)

No needof using cooker whistle.


Basmathi rice - 1 cup
Fresh thick curds - 1 cup
Water - 1 cup
Mixed diced vegetables - 2 cups
(potatoes, carrots, peas, beans)
Oil - 3 Tbsp
Ginger &garlic paste - 1 tsp
Onions - 2 cut (lengthwise
garlic - 6 flakes
Salt - as required
Lemon - 1
Finely cut mint leaves - 1 1/2 Tbl.sp
Cut cilantro leaves

Grind together:
Cahewnuts - 1 Tbl.sp
Small onions - 7
Ginger - 1/2 inch piece
Green chillies - 8
Cinnamon - 1 inch piece
Cloves -2
Cardamoms -2
Fry the above in little oil and grind it along with a bunch of cilantro leaves to paste.

Wash and soak rice for 10 minutes.


Drain water and fry for 2 minutes in half a tsp of ghee.

Heat pressure cooker, add oil and fry garlic and onion pieces.
Mix ginger garlic paste and diced vegetables.
Fry in medium flame till vegetables are tender.
Add ground paste and fry till raw smell goes.
Beat curds and add it along with one cup of water.
When it starts boiling add rice and salt,cover lid and reduce flame completely.
Keep the weight as soon as the lid is closed.
Cook for 10 minutes.Remove from fire.
Squeeze lemon juice and add cut mint leaves and cilantro.
Mix well and serve hot with any raita and khurma.
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MULTI-COLOURED RICE
It is a fantasy cooking method,sometimes it is fun & colourful to serve to the
guests,especially in parties and small functions.

I read in a magazine and tried to make it.I do not remember the writer name.

It tasted very good & some of friends liked so much.Try it may be you also like it!?.

Here are the ingredients and procedure to making.

We are using 3 colours.

For green:-

Basmati 1cup

Boiledpeas 1cup

Fresh coriander 1cup

Salt

Mintleaves 1/4cup

Ginger 2"
Greenchillies 5-6

Ghee 1½tbsp

Lemonpressed 1(juice)

Method:-Wash & soak for 15min,drain the rice,Boil it cook it separate grains,coolwell.

Make everything into paste.

Heat ghee,add paste and stir for3 min,add green peas,rice and salt,mix well.Set a side.

for yellow:-

Basmati 1cup

Onion chopped 1

Capsicum chopped 1

Square paneer bits 1/4 cup

turmeric pinch

Ghee 2tbsp

Method:-Wash and soak rice for 12 min,and drain.Boil rice with separate grains.cool
well.

Heat gheestir fry onion bits to pink,add capsicum,paneer bits on low heat.

Add turmeric,salt and then add cooked rice,stir with fork.keep aside.

For red colour:-

Basamti 1cup

Riped red tomatoes 5-6small

Grated carrots 1½cup

Salt

ghee 1tbsp

salt
Redchillipowder 1½tsp

Method:Soak rice for 12 min,and drain it.Boil rice toseparate grains.cool well.

Chop tomatoes,steam and cool.Blend into thick puree',strain it.

Add red chilli powder,mix well.

Heat ghee andadd the pulp and cook for 5 min.

Add grated carrot andcooked rice.Mix and fry for 2 moremin.Keep aside.

How to assemble&serve?:-

Use a baked tray (hole in the center)Place alternative rice (3

layers with different colours),invert the dish in a big skillet (adding with 2 cups of
waterin the skillet)

andsteam it for 7-8 minutes.Serve hot with desired curry or khurma ,raita!

CURD RICE/DADDHOJANAM

Dadhi-means curd,and rice with spices.

Daddhojanam is good to eat in the summer time.When it is very hot

Out side,it helps a lot.Even can be packed for the picnics also.

It protects from the sun heat.

Thick curd/ yogurt

Milk

Cooled rice (cooked)

Green chillies chopped 1tsp

Salt

Ginger bits 1/2tsp


Ghee 2tsp

Black pepper whole 3-4

Curry leaves,coriander chopped

Tempering:-Mustards,cumin seeds,broken red chillies(2),pamagranate

Seeds,Bengal gram,black gram.

Fried cachew nuts,currants,grapes (green small).

Mehthod:-

In a big wide bowl,spread rice,add ,salt,curd/yogurt evenly.

Warm the milk and add to it,mix well.

Make the tempering,add chillie bits,pepper corns,curry leaves and cool,add to the above
mixture.

Garnish with the fruits& nuts,chopped coriander leaves (do not mash)over before you
serving.

It is Karnataka recipe,combination of rice and dal.

Rice 1 cup
Onions 1 cup

Potato 1 cup diced


Peas 3/4 cup
Tomatoes 2

Tamarind juice 2 tbsp


Tourdal 3/4 cup
Salt

Ghee 3 tbsp
Oil 4 tbsp
Bisibele bhath masala powder 2 tsps

For garnishing:
Chopped coriander leaves
Fresh grated

coconut
Instant bisibele bhath masala powder:

Coriander seeds 2 tsps


Fenugreek 1/4 tsp
Cinnamon
Cloves 4
Cardamom 2

Red chillies 3

Grated dry coconut 1tb sp

Heat tsp oil and roast them above,add dry coconut and fry for a second.cool and blend to
powder.

Store in a container for required use.Boil potatoes(not too much)&pressure cook tour dal
and turmeric,

cook rice separately,cool.Take tamarind extract,keep aside.


Heat oil Add little bisibele bhath masala powder.

Fry onions till translucent.

Add tomatoes and cook for another 2more minutes.

Add peas, cooked potato and cooked tour dal.

Add remaining masala powder, tamarind juice and about 1/2 cup of water and bring it to
boil.

Add salt and chilli powder as per taste


While boiling add cooked rice.

Simmer .Cook for 4- 5 more minutes.


Garnish with fresh coriander leaves and fresh grated coconut.

Pour little ghee on the top,serve hot!!

Vangi bath(BRINJAL SPICY RICE)

Medium sized eggplant 1


Coriander seeds

Asafetida

Dried red chillies 3


Blackgram, turmeric, cinnamon sticks.
Cooked Basmati rice .
shredded Coconut
large lemon 1

Method:-

Cook the rice fluffy (corn should be separated).

Skin the eggplant and chop it into cubes, sprinkle lemon


juice on the the cubes & salt.

Let it stay for 30mins.

In a large saucepan, heat some oil and when hot, toss the
spices in and fry for 3 min

When it is done,use a slotted spoon and toss the contents


into a plate lined with a paper napkin (this helps to absorb the oil ).

Add some oil to the pan and add coconut


fry keep stirring until the coconut becomes
golden. Remove it into a plate with a paper as above.

To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir until they fried.

Remove the eggplant and keep in a warm container.

In a blender, blend the spices and


coconut until you have a powder.

In a skillet, boil 1/4th cup water,lemon juice, pinch

turmeric and salt.

Into the cooked rice, toss the contents of the pot and stir.
The rice should take on the color of the turmeric.
Add the contents off the blender.

The rice shouldtake the color of the spice-mix

Squeeze lemon onto the eggplant let it stay for 1min.

toss
the eggplant into the rice and stir.

Check a bit if you need salt, add.

Serve with yogurt raita/chutney.

BABY CORN SPICY RICE

cooked rice 6 cups


Garlic paste 2tsp
Green chillies paste 2tsp
cooked mushrooms optional 200 gms
cooked baby corn 2cups(app.200gms)
cauliflower floretts 1cup
Basil leaves 1/2tbsp
oil 2 tbsps
vinegar 2 tsps
lemon juice 2 tbsps
soya sauce 2 tsps
salt 1 tsp

Method

Cook the rice and spead in a tray to cool,the corn should be separate.
Heat oil in a pan, add garlic and green chillies paste and fry till it turns golden brown.

Add basil leaves and the vegetables along with salt, vinegar, lemon juice and the cooked
rice.

Stir till the mixture starts giving out a nice aroma.

Add soya sauce partially in patches on the rice and mix well.

Serve hot with a bowl of cooked vegetables, tossed in olive oil.

VEGETABLE PULAO

Fine Basmati rice 4 cups


Hot water 71/2cups

Oil& ghee mixed 1/4 cup

finely diced small onions 2 cups vegetables

For paste:_-

Medium sized Tomatoes 3

Garlic 4 cloves

Fresh ginger tsp

cinnamon sticks 2,broken

coriander leaves 1/4cup

Green chillies 2

Grated coconut 3tbspMETHOD:

In a tsp ghee fry cashew nuts to goldewn,keep aside for garnishing.

Select fresh vegetables like, carrot(2), cauliflower florettes(cup),French beans (1cup).

Cut them finely ,carrots into cubes,beans like diamond shapes,wash the coriander leaves
and chop finely,keep aside.

Wash& Soak the rice in cold water for about 30-40 mins. Set it aside.

Blend the gravy ingredients to a smooth paste.

Pour the oil & ghee in a thick bottomed skillet.

Add the Chopped onions.

Fry till it turns pinkish brown.

Add the gravy and mix it and cook on stirring for 2-3 min.

Add the vegetables and stir till they coated well.

Add the rice and mix.


Add water (hot water) and salt.Boil it.

Simmer,

Let it cook slowly until the whole water dried/the rice is

done well.

Garnish with bay leaves & coriander leaves.

Sprinkle cashews over and serve warm.

Onion&tomato raita,cucumber raita or onion raita goes well as an accompaniment.

BisiBele Bath

This is also karnataka dish,looks like a combination of sambar mixed rice,great in taste.

Rice 1 cup

Toor dal 2 cups

cardamom

Red chilies 7

Coriander seeds 2tsp

Husked black gram 1tsp

Bengalgram dal 1tsp

khus-khus 1/2tsp

nutmeg 1 small

curry leaves

mustard 1 tsp

oil ½ cup

asafoetida

salt to taste
turmeric

Tamarind pulp 1 lemon sized

Vegetables: Beans, carrot, potato, onion and green peas. All the vegetables should be cut
into bits.

Method:

Fry all masalas except rice, tour dal, curry leaves, mustard, oil and asafoetida, in tsp oil
and blend powder . Heat oil in a thick bottomed skillet, add mustard s,curry leaves,
turmeric and splutter it.

Add water, chopped vegetables and tour dal.

When vegetables and toor dal is partly cooked, add rice, tamarind pulp, salt, powdered
masala and stir well.

Add asafoetida and mix . Simmer.

Close with tight cover/lid and cook until done.

Serve warm it with ghee.


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Vimala's Kitchen

VARITIES OF DOSAS

1.Masala dosa :- 1cup-urad dal, 2cup-rice, salt (soak for 4 hours separatetly & grind
them, Allow to ferment for 10 hours, Stir vigorously before making. Spread masala
potato curry & onion bits, ginger bits & chillibits. Coriander leaves for topping (garnish).
Fold it like triangle, serve hot with coconut chutney & sambhar.

2.Moongdal dosa(pesarattu):- Need whole moong dal-1cup, ginger-2, greenchilli-4, salt,


garlic- 3flakes, 1½ cup-water (just add if necessary)
Soak dal overnight. THIS SHOULD BE USED IMMEDIETLY AFTER GRINDING;IT
CAN NOT STAY MORE THAN ! DAY (THE REMAINING BATTER SHOULD BE
SPARED IN THE FRIDGE).

Grind dal nicely along with above ingredients. The batter should be thicker than normal
dosa.

Heat the nonstick pan take 1 ladle batter & spread immedietly to a thin dosa ( as much
thin as you can). Do not pour oil first, use oil after spreading dosa it needs more oil than
normal dosas.

Serve hot with coconut chutney. Roast only one side.

After spreading dosa on TAWA (PAN) place 2 tbsp of finely chopped onions (red will be
very tasty), chopped green chillies, ginger bits & coriander bits.

It is highly nutritious&fiber rich food,even you can use it as a side dish with plain warm
rice.

3.Rawa dosa:- It is a combination of 1cup-rawa (mannagryn), 2 cups rice flour, 1cup-


vetemjol, salt.

Chop green chillies, ginger, 1onion, 6cashewnuts & coconut bits, coriander leaves,
cumminseeds. ! cup-sour curd (yoghurt) , 2cups-water (can be added little more if
needed).

Mix all of them to a fine batter & whip briskly.

Allow to stay for atleast 1 hour.

Heat pan & just sweep with little oil using with a piece of cloth or kitchen paper.

Now spread dosa very very thin, pour oil around it. sprinkle with onion if you need more.

Roast till it gets crispy brown on ONLY one side & serve hot.

4.Mysore masala dosa:- Same batter as normal dosa, but adding extra with little channa
dal&1tbsp suji (mannagryn).

5.Onion dosa;- Same ingredients as masala dosa, but only topping is chopped onion &
green chilli, ginger.
Serve hot with coconut chutney.

6. Instant dosa:- 1cup-plain flour (vetemjol), 2½cups-riceflour, 1tsp, basan (optional),


salt to taste, chopped green chilli, 1smallonion (chopped). curry leaves- ½ cup, 1cup-sour
curd (yoghurt)

Mix everything above to a fine batter. Allow to stay for few minutes.

Brush the hot pan & pour 1 laddle of batter, spread it little thicker than masala dosa, pour
oil around

And roast it both sides & serve with any pickle.

7.Vegetable dosa.:- It is a mixture of all vegetables topping over dosa (plain-urad dal).
Cabbage (chopped), onion, greenchilli, ginger, greted carrot, coriander, boiled & chopped
potato & little salt, curry masala.

8.Poha dosa(atukula dosa): It is a mixture of riceflakes & little wheat flour (vetemjol).

Soak 1cup. rice flakes for 1 hour, grind along with wheat flour (1tbsp), salt to a fine
batter.

Make dosas immedietely little thicker than normal dosa and roast it both sides.

If you need spicy add chilli & onion chopped bits.

No need of any chutney.

9.Maize dosa:-Jonnapindi:1 cup, ½cup-wheat flour, 1tbsp - rice flour, salt

Make a batter with above 3 flours. Whip as much as you can. Make them litter thicker
than masala dosa.

Add chillies & onion, cummin for taste. Roast them both sides adding with oil around
dosa.
10.Utappam:- It is a batter of normaldosa (1:3 blackgram (no peel-uraddal) and rice) &
should be tasted sour (if you grind the batter today, for utappamday-after tomorrow will
be good to make).

Add chopped onion, chopped green chilli, ginger bits & coriander leaves, separately.
-NOT DIRECTLY TO THE BATTER. Pour dosa batter first, then spread all chopped
things over it, press with the laddle & pour oil around dosa. After 2 minutes, turn it softly
to the other side & roast it for 1 more minute & serve with fresh coconut chutney.

11-paper dosa;- It is a mixture of urad dal (blackgram without peel) 1cup, 3cups of rice.

Soak them separately for 5 hours & grind them separately. Soak 1 tsp methi seeds
(fenurgeek) in urad dal.

Finally mix together & grind 3 to 4 rounds to a smooth batter.

Add salt & keep the lid let it ferment for 10 12 hours.

Make dosa very thin with starting from the centre (as thin as possible).

We get very crispy. Serve with sambhar or coconut chutney.

12.Dibbarotte:- It is a combination of idli rawa and urad dal (blackgram).

Take 1 cup of uraddal (white), 2cups of idli rawa or if you can not get that, mix ground
rice (you can get in indien stores) & salt.

Grind soaked urad dal ( atleast for 3 hours) & add rice rawa and grind two more rounds.

Mix salt and cummin. Let it stay for 3 to 4 hours under the lid. Pour 1 tbsp oil &

Then pour dibbarotta very thick dosa (looks like idli).

Allow it to cook & roast on the pan on a low flame.

Turn to the other side after done. Let it get golden crispy brown.

Eat immedietly with mango pickle.


13.Basan dosa:- It is a combination of basan & a little rice flour, salt & cummin seeds.
Make it immedietly. You can get very thin dosas like omlett. If you want with veg dosa
(little fantasy),.

14.Adai (dosai with 4 lentils):- It is a combination of 4 lentils and rice.

1 cup-urad dal, 1cup-channadal, ½ cup moongdal (pesarapappu), 1 tbsp - tour dal


(kandipappu). 2 tsp rice (corn)

salt, green chilli - 3, ginger-2, curry leaves, coriander, red chilli-2, coconut (fresh) -1cup
(grated - it is optional).

Soak all lentils & rice.

Grind them all together to a fine batter (thick).

Add ginger. Red & green chillies & coconut to the batter and grind them to a fine
mixture.

See the batter consistansy (it should be like dibbarotte..thick batter). Smear the nonstick
pan and

Spread one big spoon batter, pour oil around the ADAI. Let it cook (roast) a low flame
till it gets

Golden brown.

Roast it both sides & pour oil on the other side also. Serve with thick curds.

15.corn dosa (butta):- It will be tasty with fresh seeds.

Deseed from the corns (2 in no.) & grind it to a fine paste along with 2 green chillies. (no
need of adding water,)

Add salt later. Chop 1 onion finely & add to the batter.

Spread dosa from the centre & pour oil around dosa. Let it roast on a low heat. Turn the
other side after done & roast it & serve hot.

IF YOU CANOT SPREAD DOSA:::aADD ATBSP OF GRAM FLOUR TO IT!.


16.Atta dosa (godhuma pindi) : It is a combination of atta (chapathi flour) 1cup and 1
cup of rice flour

salt, chillipowder and cummin seeds, curry leaves. Mix batter well & roast dosa and eat
immedietly.

VARIETIES OF ROTIS

17. Chapathi:

1cup - chappathi flour (atta, medium)

salt,

1½ cup water

1 tbsp oil

Method:- In making chappathis or rotis the skill is the way you are mixing the dough &
kneading well.

Add salt & oil to the flour rub together & then the flour should ressemble bread crumbs.

Now add slowly with sufficient water to the dough, not so hard or stiff (just like puris
consistace)

Allow it to atsy for atleast 30 to 40 minutes. Keep a tight lid & musline cloth.

After ½ hour knead thoroughly to a pliable dough & divide equal desired size balls.

Now roll them using rollin pin to round discs. Roast them on non stick pan (TAWA)

Both sides & apply butter after. Eat them warm with khurma or veg. curry.

NOTE:- can be roast with oil when you turn the other side brush with 1 tsp oil.

Turn again & apply 1 more tsp oil.


18.NAAN: Can be tasty when you cook them in oven.

Cup whole wheat flour (chapathi or atta), ½cup maida (vetemjol), 1½ salt, ½ tsp sugar,
1/4 yeast (crumbled)

½ cup yoghurt, ½ cup milk, ½tsp oil, 1tsp sesame seeds (optional), 1 beaten egg , butter.

Method:- Dissolve yeast in 1 tsp milk.

Mix both flours together, add sugar & salt.

Add milk & yoghurt and whip thoroughly.

Now slowly add milk mixture to the flour mixture to get a fine dough (if it is soooo thin
can be added alittle chapathi flour, if not add little milk). Cover with a musline cloth &
keep in a warm place (e.g an oven)

Leave it for atleast for 40 minutes to get fermentation (or until it's double the size).

Now knead well without any lumps & make equal sized balls.

Roll them oval shape 1mm thin and place them on baking tray (using) baking paper on it

and brush with beaten egg & spread seasame seeds over it.

Bake them for 3 to 5 minutes or untill it gets golden brown colour in PRE_HEATED
(200¤centigrade) oven.

Apply butter immedietly after removing from the oven&eat warmly.

TIPS:for storage to be softer is keep them immedietly after applying butter in aluminium
foil & tightly fold it to controle the warm & softness.

If you want to store for one week..DO NOT APPLY BUTTER. just pack them in a thick
polythine cover & seal it and put in the DEEPFRIDGE. Eat with palakpaneer or palak
bhaji or daal.

19.paratha (plain) : GOES WELL WITH KHURMA OR CHANNA MASALA.

1 cup maida (all purpose flour or vetemjol (white one), 1tbsp ghee, salt, ¼ yoghurt or
milk.
Mix well all ingredients but ½ tbsp ghee (spare the other half for rolling),

Allow to stay for 1 hour with lid.

Knead for 4 minutes with the hands & make equal size balls.

Roll it to a small disc & brush with little ghee & dust with some flour over it. Fold it like
½ moon.

Again apply ghee & dust with flor, fold another time (just like samosa shape).

Now roll it to a medium thin size paratha & roast on a pan to golden brown colour with
adding both sides little ghee or OIL.

Serve hot with khurma or mutter paneer or channa chole.

Before you start sqeeze the salt water from the white raddish completely.

Add green chilli (no need of so spicy..for one raddish add 1 chilli) chopping & little
garam masala

And 1 tsp coriander leaves to that.

Mix together to a fine mixture & make equal size balls.

After one hour knead the flour dough and make equal size balls.

Make each ball as small puri & stuff the raddish mixture (should not watery),

And cover all the sides, gently attach all sides & rotate like a ball without splitting.

Roll it as paratha very carefully. You can make them thicker than normal parathas.

Roast them on a non-stick pan both sides, applying oil to the both sides.

Eat with green chutney or tomato sauce.

Serve only hot.

YOU CAN DO IT THE SAME WAY AS WITH BOILED & MASHED POTATOES.
21. Methi paratha (easy to make)

Mix methi leaves (ONLY FRESH) & greenchilly bits, ginger bits, pudeena leaves,
cummin

Salt, onion bits (optional), garam masala. Mix all of them and make thick roti ( like
square shaped)

And roast them like normal parothas. Serve warm.

22. palak paratha (spinach) :- these are also the same method as methi leaves. But use
fresh and leafy vegetables!

22. Besan ka roti: It is a roti with the combination of gram flour & little wheat
(chappathi) flour.

Add spicy things like ajwain (vaamu in telugu), sesame seeds, salt, garam masala. little
chilli powder, greenchilli bits, onion chopping add directly to the flour.

You can avoid milk in this roti! Make them sqaure-shaped. Eat them hot.

23.Potato roti:-Boil a potato well to make paste.

Add this to the wheat flour (maida - white one) and salt, pudeena or coriander leaves
grated ginger

Grated garlic (2 flakes - optional) green chilli bits & garam masala.

Make a fine dough adding with 2 tbsp of oil and let it stay for 40 minutes under the lid.

Knead well and make equal size balls and roll rotis. Roast them to a golden brown colour

And serve with any raita or any leaf vegetable curry.

24. Alu (potato) paratha: same as above.


25. onion paratha: stuffed chopped onions. (Little hard to prepare, but try it!)

Chop onion very thinly & fry them to rose colour (do not burn it)

Add little besan (gram flour) and salt, chillipowder, garam masala, grated ginger & garlic.

Mix all to a fine mixture. Allow to cool.

Make the dough to an equal sized balls, make desired size roti (as disc) spread 1 tsp of
onion mixture over it.

Cover another roti (same size) over it and seal the edges with water.

Press gently with the rolling pin to get stiff roti (the inside mix. should not split when you
are roasting)

Gently place it on the non stick pan and roast both sides using little oil to a golden brown
colour.

Serve hot with onion chutney or ground nut chutney.

27.Radish paratha(mooli): The parathas are stuffed with scraped radish & spices.

4cups -wheatflour(atta)

1tbsp - butter or ghee

3-3½ cups- mooli(peeled &grated)

2 tsp - chillipowder

2 in no.s - greenchilli

1 tsp - grated ginger

1 tsp - garam masala

1 tsp -ajwain

½ cup -fresh curry leaves

salt to taste
Butter or ghee to shallow fry

METHOD:-

Wash & peel the radish.Remove it`s head & tail..

Mix the flour with water,ajwain,little salt and butter to a pliable dough.Keep aside.

Grate them finely,add little salt, rub it,keep aside.

Chop the greenchillies,add to the grated ginger,masala powder,salt& chillipowder.

Make walnut size balls with whole dough.

Sqeeze the grated radish hardly and add the greenchilli masala.

Add chopped coriander and make smaller balls than the dough balls.

Make small round discs,place 1 spoon mooli masala mix in the centre

and cover the ball.

Attach the edges and make it again like a ball.

Roll out with rolling pin to(0 .5 cm in thickness,17cm in diameter )circle in size.

Ensure that the inside(filling) should not come out.

Roast them on "tawa(non-stick pan)" after 50 seconds the paratha will slowly

start to bubble up.

Drizzle 2 tsp of butter or ghee on the top of the paratha,turn to the other side.

Now it begins to rise up.

Now drizzle the other side with ghee or butter.

Turn again to get rise once more.

When it gets golden brown on two sides(both),remove from the pan and

serve immediately with pickle & yoghurt.

Note:With any type of paratha lime pickle & yoghurt goes well.
Tips:Serve with Vegetable sallad.

EGG PARATHA

2 cups Chapathiflour (atta)

4 Greenchillies

4 tbsp Cheese grated

½ part Red onion

1 tsp Ginger grated

1tsp Garam masala

½ cup coriander leaves (fresh chopped)

Salt to taste

Oil or butter to roast

2 in Nos Eggs(big)

Or small (4)

METHOD:

Make a pliable dough with atta addingsufficient water.

Donot add salt.

Keep aside.

Chop greenchillies finely.

Grate the ginger&cheese.

Break eggs&pour them in a bowl.

Add salt,garam masala,ginger and chillie bits.


Add red onion (crushed)

Now make balls with the kneaded dough,

And roll a round OR square parathas,

Keep on the pre-heated pan,pour a little amount of the egg mixture over paratha.

Spread grated cheese over,and (the side which is not roasted yet),fold it immediately like
a cone(traingle-samosa type).

Then roast it both sides adding with oil or ghee to golden brown colour.

Serve hot immediately with tamarind or green chutney.

CHEESE PARATHA

4 Cups grated cheese(28% fat)

2 Red onions

4 GRreenchillies

3 tbsp Oregano Or coriander leaves

1tsp cummin seed

Ghee OR oil for roast

NO NEED TO ADD SALT!!

For dough:

250 gms wheat flour(atta)

2tsp oil

2 tsp pepper powder

1 pinch salt

METHOD:
Sieve the flour,add water and pepper,oil

And make a fine,pliable dough.keep aside.

Mix grated cheese along with other ingredients(crush onion,chilli in the food
processor)given above.

Knead the dough and make equal sized balls.

Roll a thick disc,place cheese mixture over.

Cover the edges,now roll carefully without splitting the stuff.(it should be thicker than
normal roti)

Roast it adding with oil OR ghee to golden.

Turn carefully to the other side and do the same process.

Serve hot with 1cup of yoghurt &ginger or tamarind chutney.

NOTE:There is no need of adding salt,the cheese has salt already.

RADDISH PARATHA (MOOLIPARATHA)-2

3 cups chapathi flour(atta)

2 in No. s Raddish(white) or mooli

5greenchillies chopped

1 tsp Grated ginger

2 tsp Garamasala

salt to taste

1 tsp chilli powder

1 tsp cummin powder

Oil or ghee for roasting parathas.


METHOD:-

Mix chapathi flour,salt and 1 tsp oil with sufficient water to a fine,pliable dough.

Keep aside covering with a damp cloth.

Clean,peel the raddish and grate it.

Add salt and drain it for few minutes,sqeeze well.

Now add chopped chillies,ginger,masala,chillipowder,cummin powder till they evenly


mixed properly.

Make equal size balls with the whole dough.

Roll one to a small disc,place one spoon mooli mixture in the centre,join all sides,and
make again thick paratha(roti).

Ensure that the inside stuff should not come out.

Heat non-stick pan Or tawa,and roast paratha using with oil or ghee to golden brown.

Serve immediately with tamarind chutney or tomato sauce.

SHAHI PARATHA

This is a North - Indian style paratha. Different variation and little extra work but very
tasty.

Chapathi flour 80 gms(atta)

Allpurpose flour 150 gms

Sugar Very little

Salt to taste
Ghee Fresh 6 tbsp

Ajwain 1 tsp

Sesame seeds 1 tsp

Before day preparation:

Allpurpose flour 2 tbsp

Curd or yoghurt 2tbsp

Sodium bi carbonate 1 pinch

Soak above overnight (if the weather is cold weather).

Or soak it for 4 hours in the summer.

Sieve two flours along with salt.

Add the above mixture to the two flours

and add water if requires.

The dough should be neither too hard or too soft.

It should be moderately soft.

Leave the dough for 20 minutes under the damp cloth.

Make equal size (small size lemons) with whole dough.

Place one roti and spread ghee and ajwain.

Keep another layer and sread ghee and seasame seeds.

Now you get 2 layers roti filled with different ingredients.

Press the edges with hands.

Heat a non stick pan(Tawa) and cook the parathas both sides until they get golden
brown colour.

Serve hot with pickle or green chutney and vegetable salad.


BANANA PARATHAS

Allpurpose flour ¼ kg

Fully riped bananas 2

Bengalgram flour 100 gms

Salt to taste

Cummin powder ½ tsp

Green chillies 5

Chillipowder ½tsp

Turmeric 1 Pinch

Ghee 2 tbsp

Sugar ½ tsp

Method:-

Sieve 2 flours finely.

Mash banana as paste with hand.

Mix mashed banana and flour together along with 1tbsp ghee to a soft dough.

Mix all the other ingredients to the above dough and knead well.

Make small lemon sized balls and roll out them as thick rotis.

Cook them both sides on a non-stick pan to brown colour.

Apply butter and serve with tomato sauce.


BENGALGRAM FLOUR ( INDIAN BREAD)

(Lightly)hot water 3tbsp

Bengalgram flour 1½tbsp

Fresh coriander ½ cup chopped

Onion (red) Medium size

Greenchillies 3 in no.s

Pomagranate seeds few

Ajwain seeds ½ tsp

Ghee

METHOD

Sieve gramflour,add the other ingredients and them to a pliable dough.

Knead well.

Make square rotis(roll out) and roast to golden brown colour using with ghee.

Serve with any vegetable curry Or green chutney.

CAULIFLOWER PARATHA(2)

Medium size cauliflower 1

Allpurposeflour 400gms

Salt to taste
Ghee 135 gms

Pomagranateseeds 1½ tsp

Coriander(dhania)powder 1½ tsp

Red chillipowder 2 tsp

Blackpepper powder 1tsp

METHOD:-

Wash& clean the cauliflower,remove the hard part(stalks).

Divide into big pieces,chop it finely.

Heat ghee and fry a while dhania powder,pomagranateseeds,salt,pepper

And cook them for 3 minutes.

Add chopped cauliflower bits and cook it until the water is absorbed.

Grind it coarsely in the mixer.

Now make the pliable dough with flour and salt.Knead well

Prepare equal size balls with the whole dough.

In each ball make a small puri and stuff with 1spoon veg curry and close the edges.

Roll again as a ball.

Roll out a thick roti and fry with ghee and serve hot with any pickle or yoghurt.

PLAIN PARATHA WITH YEAST

This is called as kulcha at North side of India.


Allpurpose flour 600 gms

Milk 120 ml

Salt to taste

Sugar ½ tsp

Semolina(bombairawa) 120 gms

Yeast(dry) 1½ tsp

Oil 2½ tbsp

Warm water for roasting.

Salt to taste

Method :

Sieve the flour add warm milk.


Soak semolina in water for 40 minutes.
Add above mix to the flour.
Add oil,salt and sugar.
Mix evenly yeast to above mixture and knead well to a soft dough adding with warm
water.

Make ie like eastic and spongy dough.

Let it take rest for 1½ hours under the moisture cloth.

Make equal size balls, and roll out to thick rotis and roast on a tawa

Or grill them in tandoor.

Brush with butter and serve hot with pickle or tomato sauce or green chutney.

Variation:-We can make with stuffed paneer also!!

Take 150gms paneer (mash it)


Pepper powder,salt,very little garammasala,freshchopped coriander.

Mix them well together.

Stuff in each ball the above mixture(1 spoon) and roll it to a thich roti and grill as above .

Brush with butter and serve hot immedietely.

PALAK PARATHA(2)

Chapathi flour 3 tbsp(atta)

Allpurpose flour 3 tbsp

Ghee 1½ tbsp

Salt to taste

Oil for frying

Lemon juice 1 tsp

Fresh spinach Cleaned& boiled

For stuffing;

Grated cauliflour 2 tbsp

Paneer 75 gms

Greenchilli 3

Ginger paste 1 tsp

Salt to taste

Fresh coriander chopped

Add them to a fine mixture,keep it aside.


Sieve both flours along with salt.

Boil the palak and grind to puree (paste).

Add spinach, ghee.salt and lemon juice.

Make it into a fine pliable dough. (add water if requires)

Make equal balls with whole dough and place 1 spoon curry mixture in each ball, cover
all the sides.

Rollout as parathas and cook them both sides to golden brown colour.

Serve hot with pickle.

VARITIES OF UPMA(WITH SEMOLINA)

SEMOLINA(BOMBAI RAWA)

Semolina 1cup

Hotwater 2cups(boiled)

Salt totaste

Greenchillies 3-4

Ginger 2cm

Fresh curry leaves 1 twig

Fresh lemon juice ½ part(squeezed&drained )

For tempering:
Mustard seeds ½tsp

Cummin seeds ½tsp

Red chillies 1(broken-optional)

Cashewnuts 9

Oil/ghee 1 tbsp

METHOD:-

Boil water.

Roast rawa for 2 minutes along with cashewnuts,keep aside.

Heat oil in a non-stick bowl.

Add mustards ,after splutter add cummin,red chillies and fry for a second.

Add chopped green chillies,ginger,fry for ½ minute.

Add curryleaves.

Now pour hot (measured) water and simmer(low heat),add salt.

Add slowly semolina to the water,keep on stirring.

After done keep the lid and allow to cook until the rawa is cooked properly.

Remove from the heat and add lemon juice and mix well.

Serve hot with coconut chutney or chickpeas chutney or ground nut chutney.

WHEAT SEMOLINA UPMA

This also in the same process as semolina upma.But it takes little more time to cook
than semolina upma.

Wheat semolina 1 cup


Boiled water 2½ cups

Greenchillies 4 chopped

Ginger 2½ cm chopped

Curryleaves 2 twigs(fresh)

Carrot ½ grated)

Tempering:

Mustard seeds ½tsp

Cashewnuts 10

Redchilli 18dried broken)

Blackgram ½tsp (husked)

Bengal gram ½tsp(channa dal)

Oil/ghee 1tbsp

Salt to taste

Lemon juice 1 tbsp(as desired)

METHOD:-

Boil water.

Tempering first with given ingredients.

Add chopped green chillies,chopped ginger and cashewnuts.Fry for a second.

Add hot water and turn the stove very low heat.Add salt.

Add wheat semolina slowly to the water ,mix well without any lumps.

Keep the lid and allow to cook for 2 more minutes.

Stir ocassionally.
Turnoff the stove and add the fresh lemon juice and mix well.

Serve hot with coconut chutney.

SEMIYA UPMA

Small fine semiya 1 packet

Water Equal quntity of the packet.

Greenchillies 3-4

Cashewnuts 6

Almonds 4(sliced)

Ginger 2cm(chopped)

Fresh curryleaves 1 twig

Carrot (small) Grated

Garammasala 1tsp

French beans 2(chopped)

Greenpeas 1tbsp

Tempering:-

Mustards,blackgram(husked),Cumminseeds

Oil/ghee 1 tbsp

METHOD:-

Boil water.
Saute`semiya in a nonstick pan for 1 minute adding with 1tsp oil.

Put tempering first with given ingredients.

Add cashewnuts,sliced almonds and saute`for 1 minute.

Add vegetables and cook for 3 minutes OR till they become tender.

Add hot water and slow the heat.

Add slowly semiya to the water and mix well without any lumps.

Cover with a lid.Stir optionally.

Cook until it gives fine flavour.

Remove from the heat and serve hot!!

MASALA UPMA(CASHEWNUTS)

Semolina 1cup(Suji)

Cashewnuts 18(full)

Curryleaves Handfull

Garammasala 3tsp

Turmeric ½tsp

Greenchillies 2(finely chopped)

Ginger 2-3 cm(chopped)

Coriander powder ½tsp

Tempering:-

Mustards

Blackgram
Bengal gram

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Roast semolina in anonstick pan,without oil.

Start with tempering and add the greenchilli bits,ginger bits,curryleaves.

Fry for a second.

Add hotwaetr and slowly mix suji in the hot water.Add salt.

Turn stove into low heat.

keep the lid,allow to cook till it gives fine flavour.

Add garammasala,coriander powder and mix well.

Stir optionally.

After done remove and serve hot.

VEGETABLEMASALA UPMA

Semolina Fine1cup

Carrot 1 (peel&chop)

Frenchbeans 2(chopped and boiled)

Greenpeas ½cup(soaked&boiled in water)

Tomato 1chopped

Potato 1 peeld & chopped


Greenchillies 4-6

Ginger 2-3 cm(chopped)

Curry fresh leaves 2twigs

Lemon juice Fresh(½ bit)

Tempering:-

Mustard seeds

Black gram

Bengalgram

Cumminseeds

Almonds

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Saute`semolina for a minute without oil/ghee.

Tempering first with given ingredients , add almond slices and fry for½ second.

Add chopped vegetables and fry for 2 minutes OR untill they get tender..

Add boiled (measured) water mix salt and garam masala.

Gradually mix semolina to the water without any lumps.

Turn the flame to slow and keep the lid.

Allow to cook for 2 minutes,stir meanwhile time.

Remove from the heat and add lemon juice.

Stir well and serve hot with chickpeas chutney.


VARITIES OF KOFTA

ALU KOFTA(POTATO BALLS IN GRAVY)

Potatoes ½kg

Fresh coriander ½cup

Salt to taste

Garam masal 1 tsp

Greenpeas 1cup boiled

Lemon juice ½bit

Onion rings 3 (finely chopped)

Oil for roasting

Garlic&ginger paste 2tsp

METHOD:-

Boil potatoes and peas.Mash potatoes and crush peas.

Mix all other ingredients,make 30 balls with the dough.

Roll them in gramflour or allpurpose flour.

Roast them in ghee/ oil till they become golden brown.

Serve hot with salad.

OR..

CURRY SAUCE FOR (ALL) KOFTA


FOR GRAVY:

Onion 1 in no.

Ginger 1.5cm

Garlic 2pods

Coriander powder 1½tsp

Turmeric 1pinch

Tomatoes 4

Water 1½ cup

Ghee/oil 2½ tbsp

Garam masala 2tsp

METHOD:-

Heat ghee/oil and saute`onion bits,garlic&ginger paste for 1 minute.

Add other ingredients and fry them for 2 minutes.

Add tomato bits and water , let it cook until it turn to a thick sauce.

Place hot potato balls(kofta) in a serving plate, and pour the sauce (gravy) over them

Before serving.Garnish with chopped fresh coriander leaves.

NOTE:- This is the gravy which can be used for all koftas.

MATAR KOFTA(GREEN PEAS)

Greenpeas ½kg(soaked&boiled)
Potatoes ¼ kg

Poppyseeds 1tsp

Redchilli powder 1tsp

Lemon juice 1tbsp

Gramflour or bread crumbs

Ginger&garlic paste 2 tsp

Oil for frying

METHOD:-

Boil greenpeas and mash with a hard spoon.

Add the other spices and make a fine dough.

Make walnut size balls and roll them in the bread crumbs.

Fry them to golden brown and serve hot in gravy(see the recipe above)

SPENACH KOFTA (PALAK)

Spinach(fresh) 500gms(finely chopped)

Garlic pods 6 (crushed)

Ginger 2cm(crushed)

Garammasala 1 tsp

Greenchillies 6(chopped)

Gramflour 1 tbsp

Oil for cooking


METHOD:-

Wash and clean spinch finely.

Steam cook for 2 minutes

Mash it in the machine.

Add chillies,ginger,garlic,salt and garam masala.

Add gramflour to get fine dough.

Make the similar size balls and roast them to golden brown.Serve hot with curry sauce
(gravy)

(recipe was given above).

KELA KOFTA (PLANTAIN)

Plantains(raw) 6(small size green bananas)

Onion 1(finely chopped)

Garlic 6

Ginger 2cm(crushed)

Oil 1tbsp

Salt to atste

Red chilli powder 1tsp

Coriander ½ cup

Garam masala 1tsp


METHOD:-

Boil bananas with peel in the salt water.

Takeoff the peel and mash them.

Heat oil and fry onion,garlic,ginger,garammasala and coriander.

Add mashed bananas.

Fry them for 2 minutes,stir when it is frying.

Add 1tsp milk.

Make balls adding with flour.

Roast them in oil to golden brown.

Serve hot with curry sauce (gravy) given above.

MALAI KOFTA

Paneer 350gms

Allpurposeflour ½tbsp

Bakingpowder tsp

Chillies 5

Coriander 1/4cup

Tomato cream:-

Tomatoes 6

Onion 3

Ginger&garlic paste 2 tsp

Oil 2½ tbsp
Cashewnuts 2tbsp

Salt to taste

Pepper ½tsp

Cummin ½tsp

Coriander powder ½tsp

Turmeric pinch

Redchilli powder ½tsp

METHOD:-

Mix paneer, allpurpose flour,baking powder,coriander powder,Chillies..all

Mix together.

Make marble sized balls and deep fry them,keep aside.

Drain them on a kitchen paper.

Take a wide pan,heat oiladd tomatoes,onions,ginger,garlic paste and saute`for 1 minute.

Add salt,other dry ingredients along with 3 glasses of water and boil for 15-18 minutes.

While serving on a serving plate,place koftas and pour the tomato cream(gravy) over.

Top of that, decorate with fresh cream and chopped fresh coriandert leaves.

Paste the cashewnuts and add to the tomato gravy to get extra rich taste.

INSTANT WAY TO SAMOSAS

For samosa cover;-

Use readymade soft totillas 8in no.s(packet)


FOR STUFFING:-

Potatoes 1 boiled & mashed

Green frozen peas ½ cup(thaw)

Cabbage ½cup Finely chopped

Onion ¼ cup

Currypowder 1tbsp

Garlic 2 minced

Soyasauce 1tbsp

Shredded cheese 1cup

OVEN HEAT:-250¤c BAKING TIME:- 15-18 minutes

METHOD:-

Preheat the oven at 250¤c

Saute`all vegetable bits for 2 minutes until to crisp to tender.

Add other vegetables and soya.

Place 4 tortillas and stuff with the vegetable mixture on a baking tray.

For topping use shredded cheese.

Now cover with another tortilla on each.

Bake for 15 minutes.

Cut into 4 wedges,serve hot!!

SUGGESTION:-

Use the same procedure to make with spinach and onions instead of using potato and
other vegetables.
It will be delicious!!.

VARITIES OF UPMA(WITH SEMOLINA)

SEMOLINA(BOMBAI RAWA)

Semolina 1cup

Hotwater 2cups(boiled)

Salt totaste

Greenchillies 3-4

Ginger 2cm

Fresh curry leaves 1 twig

Fresh lemon juice ½ part(squeezed&drained )

For tempering:

Mustard seeds ½tsp

Cummin seeds ½tsp

Red chillies 1(broken-optional)

Cashewnuts 9

Oil/ghee 1 tbsp

METHOD:-

Boil water.
Roast rawa for 2 minutes along with cashewnuts,keep aside.

Heat oil in a non-stick bowl.

Add mustards ,after splutter add cummin,red chillies and fry for a second.

Add chopped green chillies,ginger,fry for ½ minute.

Add curryleaves.

Now pour hot (measured) water and simmer(low heat),add salt.

Add slowly semolina to the water,keep on stirring.

After done keep the lid and allow to cook until the rawa is cooked properly.

Remove from the heat and add lemon juice and mix well.

Serve hot with coconut chutney or chickpeas chutney or ground nut chutney.

WHEAT SEMOLINA UPMA

This also in the same process as semolina upma.But it takes little more time to cook
than semolina upma.

Wheat semolina 1 cup

Boiled water 2½ cups

Greenchillies 4 chopped

Ginger 2½ cm chopped

Curryleaves 2 twigs(fresh)

Carrot ½ grated)

Tempering:

Mustard seeds ½tsp


Cashewnuts 10

Redchilli 18dried broken)

Blackgram ½tsp (husked)

Bengal gram ½tsp(channa dal)

Oil/ghee 1tbsp

Salt to taste

Lemon juice 1 tbsp(as desired)

METHOD:-

Boil water.

Tempering first with given ingredients.

Add chopped green chillies,chopped ginger and cashewnuts.Fry for a second.

Add hot water and turn the stove very low heat.Add salt.

Add wheat semolina slowly to the water ,mix well without any lumps.

Keep the lid and allow to cook for 2 more minutes.

Stir ocassionally.

Turnoff the stove and add the fresh lemon juice and mix well.

Serve hot with coconut chutney.

SEMIYA UPMA

Small fine semiya 1 packet


Water Equal quntity of the packet.

Greenchillies 3-4

Cashewnuts 6

Almonds 4(sliced)

Ginger 2cm(chopped)

Fresh curryleaves 1 twig

Carrot (small) Grated

Garammasala 1tsp

French beans 2(chopped)

Greenpeas 1tbsp

Tempering:-

Mustards,blackgram(husked),Cumminseeds

Oil/ghee 1 tbsp

METHOD:-

Boil water.

Saute`semiya in a nonstick pan for 1 minute adding with 1tsp oil.

Put tempering first with given ingredients.

Add cashewnuts,sliced almonds and saute`for 1 minute.

Add vegetables and cook for 3 minutes OR till they become tender.

Add hot water and slow the heat.

Add slowly semiya to the water and mix well without any lumps.

Cover with a lid.Stir optionally.


Cook until it gives fine flavour.

Remove from the heat and serve hot!!

MASALA UPMA(CASHEWNUTS)

Semolina 1cup(Suji)

Cashewnuts 18(full)

Curryleaves Handfull

Garammasala 3tsp

Turmeric ½tsp

Greenchillies 2(finely chopped)

Ginger 2-3 cm(chopped)

Coriander powder ½tsp

Tempering:-

Mustards

Blackgram

Bengal gram

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Roast semolina in anonstick pan,without oil.

Start with tempering and add the greenchilli bits,ginger bits,curryleaves.


Fry for a second.

Add hotwaetr and slowly mix suji in the hot water.Add salt.

Turn stove into low heat.

keep the lid,allow to cook till it gives fine flavour.

Add garammasala,coriander powder and mix well.

Stir optionally.

After done remove and serve hot.

VEGETABLEMASALA UPMA

Semolina Fine1cup

Carrot 1 (peel&chop)

Frenchbeans 2(chopped and boiled)

Greenpeas ½cup(soaked&boiled in water)

Tomato 1chopped

Potato 1 peeld & chopped

Greenchillies 4-6

Ginger 2-3 cm(chopped)

Curry fresh leaves 2twigs

Lemon juice Fresh(½ bit)

Tempering:-

Mustard seeds

Black gram
Bengalgram

Cumminseeds

Almonds

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Saute`semolina for a minute without oil/ghee.

Tempering first with given ingredients , add almond slices and fry for½ second.

Add chopped vegetables and fry for 2 minutes OR untill they get tender..

Add boiled (measured) water mix salt and garam masala.

Gradually mix semolina to the water without any lumps.

Turn the flame to slow and keep the lid.

Allow to cook for 2 minutes,stir meanwhile time.

Remove from the heat and add lemon juice.

Stir well and serve hot with chickpeas chutney.

TOMATO BHAAT

Tomatoes ¼ kg
Semolia(white) 1 cup

Water 1½cup

Greenchillies 4-5

Ginger 2cm

Turmeric 1pinch

Onion 1

Curryleaves Fresh(twig)

Currymasala 2 tsp(madras)

Salt to taste

Oil 1½ tbsp

Cashewnuts 12

Boiled green peas ½tbsp

For tempering:-

Mustard seeds,cummin seeds,Black gram(husked), channadal(bengal)

METHOD:Boil water on the second stove.

Put tempering and add chopeed green chillies,onion bits,curryleaves and chopped tomato
bits.

Fry them for 2 minutes,add turmeric and madras masala curry powder.

Add hot boiled water.

Add salt and turn stove to low.

Now add the roasted suji to the water,slowly without any lumps.

Keep the lid and stir ocassionally.

After getting fine flavour,remove the upma from the heat.


Serve hot with coconut chutney.

RICE SEMOLINA UPMA

Grind the rice coarsely,Or now we can buy from the stores also.

We can get fine suji from the stores.

Rice suji 1 cup

Water 2 cups

Onion 1

Greenchillies 5-6

Curryleaves 1twig

Mungdaal 2tsp(washed)

Fresh grared coconut 1-2 tbsp

Salt to taste

Tempering:-

Oil 1 ½tbsp

Mustardseeds ½tsp

Blackgram ½tsp

Bengal gram ½ tsp

Dry red chillies 1 broken

METHOD:-
Heat oil and add mustard seeds ,lett hem crackles.

Add the other tempering ingredients and fry for a second.

Add chopped onion,greenchillies and curry leaves.

Fry for a second,add mungdal and fry for a while.

Add hot water and salt.

Now slowly mix the rice semolina while stirring without any lumps.

Turn the stove to low heat,and keep a lid.

Allow to cook the upma ,on low flame for 2-3 minutes.

Stir ocassionally,without sticking bottom.

Serve with ginger chutney or mango pickle(aavakaaya).

It will be tasty even when it is cold.

PULIKHADI(YOGHURT UPMA)

This is a variety upma with rice suji(very small) or use with rice flour..

Rice (coarsely ground) 1cup

Greenchillies 6

Yoghurt or sour thick curd 1½ cup

Oil 2tbsp

Mungdaal 1tbsp

Onion 1 big
Curryleaves 1twig

Salt to taste

Turmeric 1pinch

Mustard seeds

Blackgram

Cummin seeds

Dry red chillies 2(broken)

Nonstick thick bottomed deep pan

METHOD:-

Add yoghurt,rice fflour,salt,curry leaves to bujji batter.

Heat oil and add the mustardseeds ,when they crackle add black gram and mung daal.

Fry for a minute.

Add onion bits,green chilli bits and fry them till they become pinkish brown.

Turn the heat to low temperature.

Now slowly add the mixture of the yoghurt and rice flour.

Stir well till all together mixed.

Keep a lid tighltly and sprinkle some water over it.

Allow to cook till the whole rice cooked evenly.

Stir ocassionally to avoid burning and to cook evenly.

(It takes more time than other upmas.Because the rice should cook along with yoghurt.)

Serve when it is hot.


UPMA WITH RICE FLOUR

This is a new upma and should be cooked very slowly.

RRice flour 1 cup

Water 1½cup

Salt to taste

Onion 1 chopped

Greenchillies 3

Dry red chillies 1(broken)

Oil for tempering

Mustard seeds

Cummin seeds

Blackgram

Bengal gram

METHOD:

Take a thick bottomed non-stick skillet.

Heat oil and dad mustardseeds,when they crackles,add blackgram,red chillies,bengal


gram.

Fry for a second.


Add onion bits,green chillies and curry leaves.Fry for ½ minute.

Add water and salt ,boil for 2-3 minutes.

Add rice flour slowly without any lumps.

Cover with a tight lid and slow the heat.(place a wide bowl as a lid and pour 1 cup water)

Let it cook till the rice flour is soft and tender.

Stir ocassionally,otherwise flour is not cooked!!

It needs more oil also.

Serve with tomato chutney or gongura chutney.

MASALA CHEESE PURIS

Wheat flour 1cup

Salt to taste

Allpurpose flour 1cup

Potatoes 2 Boiled&mashed

Cheese 1cube

Onion s 2

Red chilli powder ½tsp

Garam masala pinch

Ginger ¼ inch

Ghee 1tbsp

Lemon juice 1tsp

Greenchillies 2
Oil for deep frying

Ghee tbsp

METHOD:-

Grate the cheese.

Boil potatoes.

Heat ghee and fry the onion and minced chillies,ginger till golden brown.

Mix all dry ingredients in a bowl.

Add mashed potatoes,grated cheese,fried onion bits and mix well.

Sprinkle little water and knead smooth dough.

Deep fry them as small puris immediately.

Serve hot with thick curd and any pickle.

BAKED CHAPATHI

TEMPERATURE:-200¤C TIME:-15 min.

Wheat flour(atta) 180gms

Allpurposeflour 2½ tsp

Milk 2t cup

Ghee/butter 1½ tbsp

Salt ½tsp

Melted butter 2½tsp


For stuffing:

-Mixed vegetables 100gms

Potatoes 100gms

Ghee 2½tbsp

Onion 1

Tomato 1

Greenchilli 1

Chillipowder 1tsp

Turmeric pinch

Cashewnut 10

Cilantra leaves ½cup

METHOD:-

Mix the dough with flour to a smooth dough,cover with damp cloth and keep aside.

Peel and boil potatoes and mash them.

Take a big skillet with large quntity of water and put chopped vegetables and bring it to
boil.

Simmer until tender and set aside,after draining them.

Roll out thin chapathis abt 15-18 cm in diameter.

Cook them to golden brown brushing with ghee on both sides.

Heat oil in another skillet,add chopped chjllies fry for 1 min.

Add vegetables and remaining ingredients,season with salt.

Mix allpurpose flour and milk.Keep aside.

Preheat the oven at 200¤c


Take a baking dish and place chapathi and spread the stuffing and cover wth another
chapathi

It was dipped in maida, milk mixture.

(Place the capathi on the top of the stuffing chapathi)

Again stuff with veg mixture and dip the 2nd chapathi in the milk mixture..like that.

Pour over little butter and bake for 15 minutes.

Cut into wedges and serve hot!!

Suggestion:-We can have some variation stuffing if we want to prepare.

With cauliflower masala,peas masala,raw banana masala,daal masala also!

GARLIC ROTI

Wheatflour 1cup

Allpurpose flour 1tbsp

Salt to taste

Garlic paste ½ cup(fresh)

Pepperpowder 1tsp

Garammasala 1tsp

Ajwain 1tsp(crushed)

Ghee/oil for roasting 4tbsp

METHOD:-

Mix salt and little ghee with two flours and mix with fingure tips resemble like bread
crumbs.
Add the other ingredients one by one and mix evenly.

Add sufficient water to the flours to make a smooth,spongy dough.Knead well

And let it take rest under a damp cloth for 15 minutes.

Make thick rotis and roast them both sides to golden brown colour using ghee/oil.

Serve hot!!

DOSA WITH SOYA GRANULES

Soya granules OR soya beans 1cup

Boiled rice 1cup

Fenugreek seeds tsp

Mung dal(greengram) ½cup

Salt to taste

Ginger bit 1 cm

METHOD:-

Soak soya,rice and green gram separately.

Grind them to smooth batter as dosa consisitancy.

Add salt and ginger,fenugreek seeds and grind smoothly.

No need of fermenting to these dosas,can be prepared immediately.

Make like paper dosas and serve hot with coconut chutney.

We can make excellent tastey dosas with in no time!!.


These are good for health&easy to prepare.

RAWA IDLI-2

SSemolina/rawa/suji 2cups

SSour curd/yoghurt 2 cups/as required

SSalt to taste

GGinger Tsp Grated OR chopped into bits

GGreen chillies(chopped) 3-4

CCummin 1 tsp

CCoriandeer leaves(fresh) 1 tbsp

F For tempering:Mustards,bengalgram

BBakingsoda 1 pinch

OOil 1tbsp

B Blackgram(husked-white) ¼ cup(soaked&ground)

METHOD:- Prepare tempering with given ingredients,add ginger,greenchillies.

Saute`for ½ minute.

AAdd rawa and chopped coriander leaves.Fry for a second.

Whip yoghurt/sourcurd for 3 minutes.

A Add salt,baking soda, mix well.

A Add the roasted rawa mixture,and ground blackgram.


A Allow to stay for 15-25 minutes.

S Steam them in the idli moulds for 10-12 minutes OR till they steamed.

S Serve with ginger chutney or fresh coconut chutney.

S Suggestion:-Batter can be added with chopped carrot,cabbage,greenpeas & onion( O


p (optional).

METHI IDLI(idli with fenugreek seeds)

P Parboiled rice 2 cups

F Fenugreek seeds 1/4cup

S Salt to taste

METHOD:-Soak rice and fenugreekseeds separately.

G G rind the seeds to a smooth paste and frothy.

G Grind the rice coarsely.

Mix together with adding sufficient salt.

A A llow it for fermenting for 6-8 hours.

Whip for 3-4 minutes before pouring in the moulds.(to get air in the batter,for fluffy
idlis)

S Steam as idlis using idli moulds for 8-10 minutes.

S Serve with desire chutney.

N Note:-It is a nutitious & healthy tiffin for everybody!!

CHEESE FLITTERS
Cottage cheese(paneer) bits

Chickpea flour/Gram flour 200gms

Yoghurt 100gm

sBaking powder pinch

Mint paste 1/2 tsp

Oil frying

salTo taste

METHOD:-

Mix chickpea flour, yogurt, baking powder, mint leaves paste and salt together.

Heat oil in a pan on medium and when it is hot, dip each paneer piece in the

above batter such that it coats both sides well and then drop it in oil.

Cook on medium low heat evenly on both sides until light golden brown.

Serve hot with mint chutney

Stuffed Lentil Puri

Wheat flour 1 cup

Blackgram (urad) 1/2 cup

Red chillies 2 nos

Cumin seeds 1/2 tsp


Cardamon 2 Cloves 2

Cinnamon small bit Oil


Forfrying

SaltTo taste

METHOD:-

Rub 1 tsp oil into the wheat flour.

Add 1/2 tsp salt .

Add little water to make a soft dough.

Set aside and covere with a wet cloth.

Soak blackgram dal for 2 hours and grind to a paste without adding water.

Grind together red chillies, cumin seeds, cardamom, cloves and cinnamon and keep aside.

Heat 1½ tbsp of oil in a fry pan.

Add the dal paste and the ground masalas, stirring constantly till the dal is fried and the
water is absorbed.

Knead and divide the dough into 10 balls.

Make a cup with each ball and fill with the prepared dal mixture.

Seal by extending the dough over the filling.

Flatten and roll into a ball, (approx) 3" in diametre.

Deep fry slowly till golden brown.

VARIETY BAJJI

It is different type bajji,goeswell as evening snacks Can be

prepared with leftover idlis.


Idlies 4
Mint chutney/corianderchutney 2tsp

Bengalgram flour 1½cup


Dhania powder 1tsp

Garammasala 1tsp

Chillipowder 1½tsp

salt

For garnishing:-Chopped coriander & thick beaten curd

Oil

Method

Cut the idlis into two halves (two fullmoons).

Applythemint/coriander chutney onone part of idli,place the 2nd part over it.

Make a thick smooth batter with gramflour,salt,chillipowder

and garammasala, coriander powder and required water.

Heat oil, dip the idlis carefully in the batter and deep fry in oil till they are golden brown .

Serve hot with ketchup.

Handy tips before serving :-

Beat 1cup of thick curd,pourover idlisandwich,sprinkle littlechilli powder,chatmasala and


finely chopped coriander leaves,serve immediately!

RICEFLOUR DISCS(THAPPALA CHEKKA)

This recipe has a special procedure to make.My mother used to make with thick
bottomed skillet(brass),and make dough with flour

and spices,thinly applied around to the skillet.Putting 2-3 holes in between the roti,and
sprinkle little water&tbsp oil.
Cove rwith tight lid and roast or cook over slow heat,till it get reddish brown (down
side)We need not cook the outer part.

It has special tatse,the outer side will be soft and the bottom will be crispy!. Try it,may be
you like.

Sieved rice flour 1cup

Salt

greenchillies 5-6

Onion 1(can be without also)

sesame seeds 1/2tbsp

soaked&drained bengalgram 1tsp

Coconur grated 2tsp

Cumin 1/2tsp

Ghee/butter 1/2tsp

Oil to roast

Water 1/2cup

Method:-

Boil water and add salt,sesame seeds and ghee/butter.

Grind chillies,onion(if used),coconut and cumin coarsely.

Add this paste to the boiled water.Stir well and remove from the heat.

Mix slowly flour to the water without lumps,stir well.

In a thick bottomed skillet pour 1tbsp oil (and make the dough 2 parts.)

press it (into the skillet) thin layer.


Again pour 1/2tbsp oilaround and sprinkle 1tsp water,cover with a tight lid and cook over
low flame until it gets reddish crispy brown.

Remove and serve warm with butter or thick curd.

I ensure everybody love this tatse.

Cottage cheese dumplings

Cottagecheese

curd For making dough.

Salt

Allpurposeflour 1cup

Greenchilli bits tbsp(or less)

Fresh chopped cilantro tbsp

Pepper powder

Bread slices 6

Cashewnuts 12

Oil for deep frying

Method:-

Combine cheesewith flour,pepper,salt,chopped leaves

and chilli bits.

Soak the bread in water,bothsides,squeeze and mash

into the above mixture.Mix to pakoda dough.

Make walnutsized balls and insert one cashew in each ball

roll again without any breaks.

Make allof them from the dough.


Heat oil and deep fry them to golden.

Serve with tomato ketchup or green chutney.

VANKAYA PAKODA (BAJJI)

Brinjal 2 medium sized (sliced)


Gram Flour 1cup

Turmeric pinch
Red chilli powder 2tbsp
Asafoetida a pinch
Salt 1 tsp

Dhania powder (coriander)

Oil for deep frying

Method

Wash the brinjals and cut into 2 halves lengthwise.

Then cut these two halves into slices and drop them in buttermilk water.(to avoid getting
blackness)

Prepare the smooth batter using gram flour, chill powder,turmeric, asafoetida, salt and
water.

Make it as pakoda consistency. (Neither thick nor too watery).

Heat oil, and keep the heat in medium,

Dip sliced brinjals in the batter and deep fry on both the sides.

Serve hot with tomato sauce or mint chutney (green chutney)


CURRIES/GRAVIES

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Welcome to vimalas kitchen!!

ANGULAR GUARD CURRY-1

1 kg angular gourd

1cup milk

4 greenchillies

½ cup fresh coconut(grated)

salt to taste

1 twig fresh curry leaves

For tempering:

Ø 1tsp- mustard seeds

Ø 1tsp- blackgram(white urad)

Ø 4- dry red chillies(broken)

Ø ½tsp-cumminseeds

1tbsp oil

METHOD:
Wash&peel angular guards.

Chop to medium size pieces.

Chop greenchillies.

Heat the oil,tempering with given ingredients.

2 Add chopped green chillies,curryleaves,fry for a second.

Add angularguard bits,stir well.cook for 2min with lid.

Now add milk & mix well,keep the lid& simmar.

Stir ocAfter 3 minutes, remove the lid.

When the bits become soft, now add salt & grated coconut.

Allow to cook for sometime, without lid

Till the water is evapourated.

After 2 minutes remove from the heat& serve hot with plain rice.

ANGULARGOURD CURRY-2

1kg angular gourds

2tbsp yellowgram(moong dal)

5 in no. greenchillies(finely chopped)

½cup fresh coconut(grated-only white part)

½cup fresh coriander leaves

1 tsp grated ginger

Salt to taste
For tempering:

1tbsp oil

½tsp blackgram

1tsp mustard seeds

1tsp bengal gram

1 pinch turmeric

METHOD

Wash& peel angular guards.

§ Chop them to medium sized bits.

§ Chop green chillies , grated ginger,coconut.

§ Heat oil in a skillet, add mustard seeds, fry for

§ A second. After splutter, add other ingredients along with moong

§ Dal,fry for a second.

§ When they get golden brown in colour,

§ Add greenchillie bits,angular guard bits and grated coconut

§ Grated ginger.Cover with a lid.Cook for 2 minutes.

§ When the bits get softer, add coriander leaves and salt.

§ Remove the lid. fry for some more time till the water evapourates.

§ Remove from the heat and serve hot with plain rice.

ANGULARGUARD CURRY-(STUFFED)
1kg Angularguard (fresh)

10 in no.s Greenchillies

1 big cup Fresh coconut(grated)

1cup Fresh coriander

1 tsp grated ginger

2 tsp chickpeas powder(putana)

3 tbsp Oil

salt to taste

METHOD:-

Angular gourd should be in similar sized.

( Atleast the size should be 10cm or If they are big in size,cut exact ½bits)

Make stuffing with chillies,ginger & chopped coriader and coconut,salt

Add chickpeas powder and salt.

Mix to a fine dough.

Slit all angular guards without making apart(pieces)

Stuff above mixture inside of the slit nicely.

Do the same process to the all angulargourd(pieces)

Now heat oil in a pressure cooker, add one

by one (carefully) to the oil

Simmer. Keep the lid (no whistle) and


allow them to cook till they become soft.

Stir occasionally.

After done remove them from the heat and serve hot.

JACKFRUIT CURRY(VEGETABLE-RAW)

Every southindian know about jackfruit(raw).

In east & west godavari districts there is no marraige without this curry,they are
specialists in preparing this curry.

Some vegetable markets they sell (already) chopped bits.

Otherwise it is a lot of work to chop them like flakes.

It is more sticky.

Very tasty and in some areas it should be prepared for marriages and special functions.

4 slices of raw jack fruit


(like discs)
6 greenchillies
1/4 cup tamarind pulp
2 tsp chilli powder
3 tbsp cooking oil (add if need more)
Salt to taste
Tempering:
1 tsp mustard
½tsp fenugreek seed
1 tsp black gram(urad dal slit)
dry red chiliies(broken)
1 pinch asafoetida (hing)

METHOD:-
If the jackfruit(raw) is already in big slices.. Apply some cooking oil to your both
hands,
Remove the peel and chop in to very tiny bits like flakes.
Boil more water with adding little salt& turmeric, then add these flakes to it.
Boil until they become soft,drain and cool,squeeze without any water,keep a side.
Heat 3 tbsp of oil and prepare tempering with given ingredients,add green chopped
chillies and curry leaves.
Turn to low heat.
Fry for a minute,then add jackfruit(raw) flakes.
Add squeezed tamarind pulp and chillie powder ,fry constantly .
Add sesame 2tsp powder and stir continuously till it gives fine flavour
After done remove from the heat and serve with plain rice.

Suggestion:-

Use some more oil and tempering finely. If you like little spicy&pungent smell,add1½
tsp of mustard seeds with 2 tsp of water grind to paste and then add it to the curry when
it is in frying stage.

BITTER GUARD FRY OR STUFFED KARELAS

10 karelas:½cup ground nut(peeled&crushed);

6 dry red chillies;salt to taste&for boiling;

½cup dry coconut; 2 onions;2½cups sour curds

3tsp lemon juice;

2tsp cummin seeds;

5 garlic pods

3 to 4 tbsp oil to fry

1pinch turmeric.

METHOD:-1

.Wash karelas&slit them both sides

Boil them 1½tbwith sourCurds adding with½ sp salt,lemon juice&turmeric for 5


minutes..´

Allow to cool,strain water & ,keep aside. .


Grind onion.redchillies,ground nuts,salt.coconut powder ,garlic coarsely.

Fry it in oil till it gets fine aromatic flavour

Remove from the oil and squeeze karelas &remove extra water.

stuff the masala in each karela evenly

Place all stuffed karelas in the same oil and fry them on low heat to golden crispy
brown.

Turn karelas gently without splitting masala

Garnish with coriander leaves and serve hot with plain rice.

SPINACH SOUP(PULUSU)

*
· spinach - 4 small bunches
*
· greenchillies - 4(slit)top to bottom
*
· garlic - 6cloves(peeled,chopped)
*
· onion(red will be good) - 2 small size(chopped)
*
· tamarind pulp - 1tbsp
*
· sugar or gur(jaggery) - little
*
· botle gurd(kaddu) - 1/4bit to long bits
*
· for seasoning: - mustards
*
· basan(2tsp() - red chilli(broken)-3
*
· red chilli powder - 1tsp
*
· salt to taste -

*
*
Method:
*
Wash&chopp spinach&chillies,onion. seasoning with all seasong ingredients,add
kaddu bits,onion,greenchilli,garlic fry for ½min.
*
After done,add spinach&tamarind pulp salt,red chilli powder and jaggery. ¨
*
Let it cook for 3 to 4 minutes until it gets nice flavour on low flame.

Finally add the mixture of basan&2tsp of water to spinach pulusu.

Stir well&let it cook for some more time until basan will be cooked along with pulusu.

Remove&serve with rice&papad.

VEGETABLE KHURMA

Ppotatoes 2

GGreenpeas(sokd&boiled) 1 cup

T TTomatoes 3

MMasala lLeaf 3

CCurryleaves 1twig

GGreenchillies 3

OOnion 1

FFor masala paste:

CCoconut(fresh) ½cup

GGarlic 3 pods
PPoppyseeds 1tbsp

CCinnamon 2 sticks(broken)

CCloves 3-4

*
Cardamoms 3

OIL/ghee 2½tbsp

METHOD:-

BOil potatoes and peas,drain them.

RRemove the peel and chop the potatoes.

CChop tomatoes.chop chillies(slit).

GGrind the poppyseeds(1tsp),fresh coconut,cinnamon,cardamoms,garlic and ginger

T to a fine paste.

HHeat oil/ghee fry poppyseeds to splutter.Add chillies and curryleaves for 1 second.

AAdd tomatoes and fry until they become mushy.

KHURMA-2

*
Potatoes ½kg
*
C Cashewnuts 10
*
S salt to taste
*
Curd 3tsp
*
Greenchillies 4
*
Coriander leaves 1cup
*
Cummin powder 1tsp
*
Garlic 2cloves
*
Garammasala 1tsp
*
Ginger 1cm
*
Tomato 1
*

*
METHOD:-
*
Grind ginger,garlic.
*
Chop onion,chillies,tomato.
*
Boil and chop potato.
*
Chop coriander leaves.
*
Beat well curd.
*
Heat oil/ghee and add chillies,tomato bits and onion bits,fry till they get n
*
pinkish brown.
*
Add curd and stir.
*
Add ground paste fry until the oil leaves the edges.
*
Add potato and turn the low flame.Add 1cup water and boil till the mixture

thickens.

Cook until it gives fine flavour.garnish with coriander leaves.

Serve hot with chapathi.

MIRCH KA SAALAN-!
Big&large size chilli 200gms

Tamarind 20gms

Oil 50gms

Cashewnuts 25gms

Salt to taste

Yoghurt/curd 120gms

Lemon juice 1½tbsp

For gravy:

Corianderleaves ½cup

Coconut 30gms

Groundnuts 30gms

Sesom seeds 1tsp

Gingerpaste 1tsp(paste)

Garlic 1tsp (paste)

Onion 1-big(paste)

METHOD:-

Deseed chillies and deep fry them,keep aside.

Roast the onion,groundnuts,cashewnuts.

Grind garlic,ginger,coconut,groundnuts,sesomseeds, roasted onion to a fine paste.

Use the same oil (fried chillies) to fry the masala paste in a nonstick pan for 18 minutes.

Keep stirring constantly.


Pour 1 cup of water at regular intervals,add yoghurt and salt,stir for 3-4 minutes.

Squeeze the tamarind pulp and add to the mixture along with 1tbsp water.

Allow to boil till it gets sauce consistancy.

Now add fried chillies to that gravy and let it come to boil along with chillies for further

3-4 minutes,serve with garnishing fresh chopped coriander leaves,cashewnuts..

MIRCH KA SAALAN-3

Big,large chillies(hotpeppers) 230gms

Curryleaves 1 twig(stalk)

Oil/ghee 2tbsp

Salt to taste

Turmeric pinch

Coriander powder 1tsp

Cuminpowder ½tsp

Tamarind 1 big lemon size

Dessicated coconut 1tbsp

Asafoetida 3pinch

For masala powder:-

Groundnuts tbsp

Sesame seeds tbsp

Cumminseeds 1tsp
Roast them and grind to a fine powder.

For masala paste:-

Onion 1 big

Tomato 1 big

Garlic 1 grated tsp

Ginger 1 grated tsp

METHOD:-

Deseed chillies and remove the stalks.

Take plenty of water and add little salt,place the chillies.

Boil them till whitish in colour.

Drain them completely, chop into sections OR keep hole.

Heat oil in a large frying pan (nonstick!!)

Add chillies and fry for 1 minute,remove and drain on a kitchen paper.

Add the cummin seeds to the same oil after removing the chillies,allow to splutter.

Add curry leaves,asafoetida,ground paste,coconut.

Stir and cook for 4 minutes,add ground powder,simmer till oil separates at sides.

Add chillies and boil till gravy is thickend and oil floats on the top.

Serve hot with chapathi,paratha or puri.

STUFFED VEG CURRIES**


Select all the time the vegetables you want to fill with masalas,tenser,uniform &fresh
ones.

Otherwise you do not get the taste.Specially brinjals need fresh ones.

SPICY BRINJALS(MASALA VANKAYA)-1

Tender brinjals 8
curd 1cup
chopped onions 3
chopped tomatoes 2
chilli powder 2tsp
Ginger-garlic paste 2tsp
coriander powder 1tsp
Garam masala powder 1 tsp
coriander powder 2tsp
cumin powder small tsp
Salt, pinch turmeric
ghee 1/2cup

For the garnish:


sliced onion
cashew nuts 1 tbsp.
Raisins

Method

Cut brinjals into thick slices.

Smear with salt and keep aside for some time.


Wash and squeeze dry.

Heat ghee, fry cashew nuts, raisins and sliced onion till golden brown.
Remove from ghee and keep aside.
Fry the brinjals in the same ghee till tender. Remove.
In the remaining ghee fry the chopped onions till golden brown.
Add all the dry spices, ginger-garlic paste and chopped tomatoes

and saute’ till the ghee floats on top.


Add curd, coriander leaves and salt.
Stir well.
Cook till the gravy thickens.
Add fried brinjals to the gravy and simmer for two minutes.
Sprinkle the garnish on top.

Serve with Pulav,plain rice or parathas..etc.

STUFFED BRINJAL CURRY

Brinjals ¼ kg(same size)

Salt to taste

Fresh coconut grated 1cup

Red dry chillies 4

Tamarind Small piece

Onion 3(medium)

Turmeric Pinch

Oil for deep frying appox. 1 cup

Sesame seeds 1tbsp

Fresh coriander leaves for garnishing

Method:-

Wash and slit the brinjals in the center, and drop them in a big skillet with cold water.

Do not remove the stalks.

Add a little salt and 1 tbsp curd to it.

Grind sesame,salt,coconut,tamarind and dry chillies coarsely.

Drain the brinjals till the water is completely drained.


Add 1 tsp of oil to the masala mixture,stuff into the brinjals carefully.

Be assure that the brinjals should not break!!.

Heat oil and drop them one by one into the oil and fry them on moderate heat

Cover with a lid, and let it cook for 5-6 minutes,without disturbing.

*
Remove the lid and turn turn gently allow them to fry for 3 more minutes,
*
Or till they fried.
*
Remove the extra oil from the fried brinjals and garnish with finely chopped
*
Fresh coriander leaves and serve hot with plain rice or pulav.
*
STUFFED BRINJALS-2

Fresh baby brinjals 1/4kg

Onions 2 big

Red chillipowder 1tbsp

Greenchillies 5-6

Salt to taste

Coriander leaves ½ cup

Ginger 1 cm

Cloves 5

Garammasala 1tsp

Oil 2tbsp

Ghee/Butter ½tbsp

Lemon 1

METHOD:-
Grind greenchillies,ginger,onion to a fine paste.

Mix in chillipowder,coriander leaves,garammasala and cloves and make fine

Mixture.

(Add butter to get fine mass)

Slit those equql sized brinjals in the middle(without separate).(with stalks)

Stuff the masala mixture gently in the brinjals.

Heat the oil and drop them in the oil one by one,simmer.

Cover with the lid,and allow to cook for 5-6 minutes.

Do not use any ladle to stir them.

Shake the deep sauce pan with its handles(otherwise the brinjals wilbe split) occasionally.

Squeeze the lemon and serve hot with plain,rice.

STUFFED BRINJALS-3

*
Baby brnjals(uniform) ¼ kg
*
Garlic pods 3
*
Dry coconut ½ cup(grated)
*
Salt to taste
*
Chick peas powder 1 cup
*
Red chilli powder 2 tbsp
*
Fresh coriander leaves ½ cup
*
Cummin seeds 2 tsp
*
Oil 2½ tbsp
*

*
METHOD:-
*

*
Powder the cummin seeds,chick peas, red chilli powder, salt and dry coconut
coarsely.
*
Add garlic pods(peel them)and grind it once.
*
Add coriander leaves and make a fine mixture.
*
Slit in the middle of the brinjals,clean them and stuff the above masala mixture
carefully.
*
Heat oil in a deep frying pan.
*
Keep the lid and fry them in medium temparature.
*
Shake the pan occasionally without using ladle.
*
After 3-5 minutes remove the lid and check all brinjals are properly.
*
(cooked ) fried.
*
Remove from the fire and garnish with fresh chopped coriander leaves and serve with
plain rice.
*

*
STUFFED BRINJALS -4
*

*
Baby brinjals ¼ kg
*
Salt to taste
*
Red dry chillies 7-8
*
Bengal gram/chenna dal 1tbsp
*
Coriander seeds 2tsp
*
Jaggery ½ lemon size(according to taste optional)
*
Dry coconut powder ½tbsp
*
Black gram/urad dal ½ tbsp
*
Sesame seeds 2tsp
*
Mustard seeds 1tsp
*
Fenugreek seeds 1tsp
*
Curry leaves(fresh) 2twigs
*
Turmeric 1 pinch
*
Tamarind Strawberry size(without seed)
*
Oil 2½ tbsp
*

*
METHOD:-
*
Roast coriander seeds,fenugreek seeds,mustards,sesame,coconut,red chillies,
*
bengal gram,black gram to golden colour(tills it give aroma flavour).
*
Cool them and grind them coarsely,add coconut powder and salt mix well.
*
Add the grated jaggery if you use.
*
Slit the brinjal in the centre and wash and drain them.
*
Heat oil and fry them on medium flame.When they are partly cooked add the
*
Ground mixture over and simmer.(do not mix OR stir it),spread curry leaves.
*
Cover with a tight lid,let it cook for 2 minutes.
*
Uncover and stir carefully without splitting brinjals.
*
Remove and garnish with coriander and serve with plain rice.
*
*
STUFFED BAINGAN-4
*

*
Fresh brinjals ¼ similar sized (medium)
*
Fresh coriander leaves 3 cups
*
Fresh coconut Grated 3 cups
*
Green chillies 8-9
*
Tamarind little
*
Salt to taste
*
Cummin seeds 2tsp
*
Oil 3 tbsp
*
Cashewnuts for garnishing
*

*
METHOD:-
*

*
Slit the brinjals length wise in the middle,let the stalks remain.
*
Grate the fresh coconut without the black part.
*
Crush green chillies,and add the grated coconut and chopped coriander leaves.
*
Add salt and cummin seeds,tamarind.Mix well.
*
Stuff the mixture in the brinjals and keep aside.
*
Heat the oil and drop the brinjals in it.
*
(Each batch) Drop 4-5 brinjals and fry them in medium temparature.
*
Keep the lid and simmer.
*
Sprinkle litte water over the lid.
*
Tilt the pan meanwhile,remove the lid and allow to fry for some more time

Until the water is absorbed.

Garnish with cashewnuts over and serve hot with plain rice.

BAGARA BAINGAN (BRINJAL IN GRAVY)-5

For this we can have small,tender and very fresh brinjals,otherwise the curry is not tasty.

*
Fresh(baby) brinjals 500gms
*
Ground nuts ½ cup
*
Fresh coconut(grated) ¼ cup
*
Sesame seeds 3tsp
*
Onions 4
*
Garlic 8
*
Ginger 1½cm
*
Coriander seeds 2tsp
*
Poppyseeds 2 tsp
*
Cardamoms 2
*
Cloves 2
*
Cinnamon sticks 2(broken)
*
Tamarind Lemon sized
*
Green chillies 5
*
Oil 4tbsp
*
Salt to taste
*
Chilli powder 1-2 tsp
*
Turmeric 1 pinch
*
Fresh coriander leaves 1 cup
*
Curry leaves 2 twigs
*

*
Method:-
*
Roast the ground nuts and peel them.
*
Grind nuts,coconut,ginger,garlic,masala,salt,chilli powder
*
and turmeric to a fine paste.
*
Pour 1 cup water in the grinder jug and remove the remaining masala from the
*
Blades.
*
Wash and slit brinjals length wise (without making two parts) and stuff the
*
masala mixture into them.
*
Use whole masala mixture in the same way.
*
Heat oil in a big skillet and drop them very care fully in the oil, simmer
*
And cover with a tight lid.Pour a ½ cup of water on the plate.
*
Allow to cook slowly for 2 minutes.
*
Remove the lid and add the tamarind water and masala water.
*
Keep the lid again,cook until it gives fine flavour.
*
Be careful when you are stirring them.
*
Check them after 3 minutes without lid and remove from the heat.
*
Spread some cashewnuts over.
*
Garnish with fresh chopped coriander leaves and serve with pulav,plain rice
*
OR chapathi,roti etc.
*
Variation:-Use instead of grinding onions,chopped ones.
*
Use instead of groundnutscashewnuts or almonds(peeled)

SPICYBRINJALS(MASALA BAINGAN)-6

*
Baby brinjals 400 gms
*
Onions 3-4
*
Garlic pods 8
*
Coriander seeds 2½ tsp
*
Coconut bits -
*
Ginger 1
*
Cloves 3
*
Cinnamon 3bits
*
Cardamoms 3
*
Oil 3 tbsp
*
Salt to taste
*
Red chilli powder as per taste
*
Turmeric Little
*
Coriander leaves ½ cup
*

*
Method:-
*
Wash and slit the brinjals and keep them in the cold water(tap).
*
Chop onion finely.
*
Grind the cardamom,cummin,cloves,onion bits,chillipowder,salt,turmeric
*
Ginger,garlic to a fine smooth paste. after removing the masala from the
*
Grinder jar,and rinse it with ½ cup of water,keep aside.
*
Drain brinjals until the water is left.
*
Stuff with the mixture in each brinjal carefully.
*
Heat oil and drop one by one in the oil.Simmer.
*
Cover it and cook slowly tills it give fine aromatic flavour.
*
Uncover and tilt the skillet and allow to fry some more time tills the remaining
*
Water is absorbed.
*
Garnish with chopped coriander leaves and serve it.

SPICY BRINJAL PAKORAS CURRY

*
Baby brinjals(same sized) 250gms
*
Onions 2(medium)
*
Oil 1½tbsp
*
For dough/batter
*
Milk/water
*
Salt to taste
*
All purpose flour 1 cup
*
Garlic 6 pods
*
Ginger 1
*
Green chillies 8-9
*
Cummin seeds 1 tsp
*
Sesame seeds 1tsp
*
Salt to taste
*
Oil for frying pakoras
*
Fresh chopped coriander ½ cup
*

*
METHOD:-
*
Make a fine paste with green chillies and garlic, ginger.
*
Mix allpurpose flour with sufficient water and ground masala
*
to a smooth pliable dough/batter.
*
Slit the brinjals in the center and wash in cold(tap) water.
*
Drain them till water is completely drained.
*
Heat oil, and add 1 tsp cummin seeds and saute`for 1 minute.
*
Add chopped onion bits and fry till they get pinkish brown.
*
Add brinjals and allow them to fry/cook on slow temperature.
*
Meanwhile heat oil in adeep sauce pan and make small pakoras with
*
The above batter.
*
Deep fry them to crispy brown and keep aside,remove the oil pan.
*
Now remove the lid from the curry skillet and fry them on medium heat.
Fry until the brinjals get crispy, cut the pakoras into two bits and add to the

Curry, fry further 2 more minutes.

Keep on stirring till it gives fine flavour,remove and serve with plain rice.

BITTER MELON FRY

Can be mde with small bitter melon(Aagakara kaya),they are round,small in size with big
seeds,green coloured,but not so bitter like "noramal bittergourd".

Select elder ones,so they have good seeds,when we fry them they get crispy.

I do not know what they called in english/Hindi,mostly we can buy in andhra areas.

Small bitter-melon 1/4kg

Poppyseeds 1/2tsp

Cumin 1/2tsp

Onion 1

Chillipowder 21/2 tsp

Garlic pods 6

Ginger

Masala(garam)

Oil

salt

Method:-

Cut rounds small bittermelon,remove the heads.

Blend smooth paste with ginger,garlic,poppyseeds,coriander seeds,cumin seeds.Keep


aside.
heat oil and add chopped slices,fry until done on medium flame.

Takeout from oil and keep aside,

Pour some more oil to fry the masala.

Fry it till it turns little brown,

Add fried karela bits,chillipowder and salt.

Stir fry until the masala coated finely,the fine aromatic flavour comes out from the
curry,it takes app. 4-6 minutes.

Remove and garnish with chopped fresh coriander.

Serve hot with plain rice.

Suggestion:-

If you use normal karelas,the process is the same,and select with good seeds.

BITTERMELON(TINY) CURRY WITH JAGGERY-2

Tiny bittermelons 150gms

Jaggery tbsp

Salt

Tamarind squeezed 1tsp

Onion bits 1/2tbsp

Chillipowder 11/2tbsp

Turmeric pinch

Fresh curryleaves

Tempering:-

Mustards,cumin seeds,Broken red chillies,asafoetida,Oil-11/2tbsp .


Method:-

Heat oil and make tempering,add curry leaves,tamarind pulp,salt chillipowder.

Stir it well,add the sliced bits.

Cook under the lid till they become tender.

Remove the lid after 2-3 minutes and stir fry till water disappears(moisture)

Serve hot with plain rice /roti.

ANOTHER VARIETY WITH TINY BITTER MELON-3

Tiny bitter melon 150gms

For masala ground powder:-

Coriander seeds 1tsp

blackgram 1/2tsp

Bengalgram 1/2tsp

fenugreekseeds little

Red chillies 6

sesame seeds 1/2tsp

Curryleaves

sugar powder 1/2tsp

salt

Oil 11/2tbsp

Desiccated coconut 1/2tsp

Cumin seeds 1/2tsp

Method:-
Takeout the heads, and cut into 4 pieces.

Heat tsp oil, and add one by one masala ingredients,roast to brown.Cool it.

Blend along with coconut and salt coarsely.

Heat oil and add cut pieces,turmeric, cook till they become tender,remove lid and

stir fry now,till the bits get crispy.

Now sprinkle the ground masala and simmer,

Fry until the masal coated finely,add curry leaves and putoff the heat.

Serve with plain rice /roti/chapathi..etc

SPICY BITTERGUARD (MASALA KARELA)-1

*
It needs small & equal sized(baby) bitter gurd.
*

*
Bittergurd 1/4 kg
*
Tamarind pulp 1tbsp
*
Red chilli powder 1tbsp
*
Garlic (small) 12 pods
*
Salt to taste
*
Cumminseeds(ground) 2tsp
*
Coriander powder 2 tsp
*
Curry leaves 2 twigs
*
Oil 2 tbsp
*
Bengal gram flour/chickpeas flour 1 tbsp
*

*
METHOD:-
*
Slit all bitter gourds in the middle and place them in the tamarind pulp.

Add 2-3 tsp of salt to it.

*
Allow to stay for ½ hour to avoid the heavy bitterness.
*
Meanwhile prepare the masala ,grind cummin ,coriander,salt,
*
chilli powder,and bengal gram/chick peas and grind them together to a fine mass.
*
Squeeze the bitterguards finely and remove the pulp.
*
Heat oil and fry them,when they are ½ly cooked/fried add the masala
*
&curry leaves to it.
*
Cover for 1-2 minutes,remove the lid and fry till the water is
*
completely absorbed.
*
Garnish with coriander leaves.and serve hot!.

STUFFED BITTERGUARD(STUFFED KARELA)-2

*
(Medium sized) bitterguard 400gms
*
bengalgram 2tbsp
*
Dry red chillies 8
*
Garlic 8 pods
*
Onion 2 (small)
*
Oil 1§ cup
*
Salt to taste
*
Turmeric 1pinch
*
Yoghurt(sour) 1½ cups
*

*
METHOD:-
*
Soak bengal gram in water for ½ hour.Drain them and grind to a fine paste.
*
Grind onion,garlic,chillies,ginger,salt and turmeric to smooth paste.
*
Remove the bitterguards peel and soak in the yoghurt (which is mixed with salt
*
And turmeric) for 40 minutes.
*
Squeeze them and stuff the ground bengalgram and masala
*
mixture in the bitter guards
*
Heat oil and place them one by one to golden brown over low flame.
*
Fry them slowly till until they become crispy brown.
*
Serve hot with plain rice.

BAGARA BITTERGUARD -3

*
Small sized bitterguard 1/4kg
*
Garlic pods 8
*
Onion 3 small
*
Curryleaves 1 cup
*
Turmeric pinch
*
Red chilli powder 3 tsp
*
Sugar 1½tsp
*
Salt to taste
*
Oil to taste 1 cup
*

*
Method:-
*
Wash the bitter gaurds and slit lengthwise in the center.
*
Rub the salt and lemon juice and squeeze them.
*
Chop onion finely.
*
Fry bitter gaurds to golden crispy brown,keep aside.
*
Heat oil(2½ tsp) and add the onion bits and crushed garlic,chillipowder
*
Fry for a while.
*
Add fried bitter gaurds and sugar.stir for a minute,add curry leaves.
*
Remove from the heat.
*
Suggestion:-It can be stored for 10 days (after getting cold.)

STUFFED BITTERGUARD-4

Bitterguard 300gms(small&long)

Yoghurt/sour 2 cups

Oil 1½ cup

Rice 4-5 tsp

Red dry chillies 8


Coriander seeds 2 tsp

Cummin seeds 1 tsp

Dry coconut powder 2 tsp

Salt to taste

Turmeric

MetHOD:-

Slit all bitter guards length wise in the center.

Place them in the yoghurt (add 2 tsp salt & turmeric) for 1 hour.

Soak the rice in the water for § hour.

Drain and grind along with dry chillies,salt,coconut powder,coriander

To a fine paste.

Remove bitter guards from the yoghurt and squeeze them.

Stuff the ground masala in them.

Heat oil and fry them slowly till they get crispy golden brown.

Serve hot with plain rice.

STUFFED TINDOORA(KUNDRU)

*
Tindoora called in Telugu language as Dondakaaya.They are green in colour and short
and looks like
*
Green cucumber(keera).
*
*
Tindoora ¼ kg (equal sized)
*
Salt For cooking
*
Water ½ ly filled in big skillet
*
Filling:-
*
Chickpeas 2 cups(ground powder)
*
Cummin seeds Partly grond
*
Garlic 12 pods
*
Dry coconut powder 2tbsp
*
Salt as per taste
*
Oil ½ cup for frying
*
Red chilli powder 1½ tbsp
*
Curry leaves 2 twigs
*

*
METHOD:-
*
Heat water in a big skillet,add salt to it.
*
Slit tindoora in the middle(length wise) and drop them in the water.
*
Lett hem boil till they get soft.
*
Drain them.
*
Heat the oil and deep fry them till it turns to brown colour.
*
Stir continuously without burning them
*
Mix chickpeas ,salt,chillipowder and cummin.,add coconut and garlic
*
Grind coarsely.
*
Add this masala powder to the fried tindooras and fry a while till they give fine
flavour on slow flame.
*
Add curry leaves.Remove from the heat and serve hot with plain rice.(EDITED)

STUFFED POTATOES(BABY)

*
It needs equal sized baby/small sized potatoes.
*

*
Potatoes 12 in nos.
*
Garm masala 1tsp
*
Salt to taste
*
Coriander seeds powder 1tsp
*
Cummin powder 1tsp
*
Red chiili powder 2tsp
*
Dry coconut powder 2tsp
*
Biryani masala leaf 3
*
Cinnamon bits 4
*
Cummin seeds ½tsp
*
Oil to fry 1 cup
*
Fresh coriander leaves ½ cup
*
Turmeric Pinch
*
Dry mango powder/lemon juice 1½tsp
*

*
METHOD:-
*
Boil potatoes (partly boiled) with peel.
*
Remove the peel and make a small hole in the top.
*
Grop the inside potato stuff(like a bowl),.keep a side(do with all potatoes without
split)
*
Use a small spoon or we can buy the special spoons in the supermarkets.
*
Mix the potato(removed) to the above powder mixture(mix all of them together with
lemon).
*
Without coriander leaves.
*
Mix well to a lump.
*
Stuff the mixture in the potatoes carefully.
*
Heat oil in a big sauce pan and drop them one by one carefully. and simmer.
*
Cover it for 2 minutes.
*
Fry them over low flame.Remove the cover.Turn the other side gently.
*
Allow them to stay for some more time till it gives fine flavour.
*
Remove from the flame and garnish with chopped coriander and serve hot!
*
VARIETY IDLI
*
Semolina 1½cup
*
Idli(special) rawa
*
Black gram(white) ½cup
*
Flaked rice ½ cup
*
Salt to taste
*
Oil ½ tsp for brushing(grease)
*

*
METHOD:
*
Clean flaked rice& semolina twice and soak it.
*
Soak white blackgram also.
*
Grind separately both (soaked) to make a fine batter.
*
Mix them together and add the salt
*
Allow to stay for 10 hours(fermenting).
*
Grease the moulds and fill the batter in them.
*
Make them as idlis in idli moulds.(steam them up to 8-10 minutes).
*
Serve hot with fresh coconut chutney or ginger chutney
*

* PALAK PANEER
*
* Spinach 2cups
* Onion medium
* Ginger&garlic paste 21/2tsp
* Tomato medium
* Salt
* Fresh paneer 150gms
* Oil
* Method:-Wash the leaves.
* Chop onion & tomato.
* Cut paneer into cubes,fry in 1tsp oil to golden.
* Boil spinach till they become tender,grind coarsely.
* Heat oil and add onion bits,fry until they transulant.
* Add tomato bits,cook until they totally cooked.
* Add garlic paste,salt and cook further 2 more minutes.
* Add the spinach leaves paste and cook some time.
* Note-some people add the spinach leaves to the above onion mixture and then they
blend to paste.
* It is also tasty.
* In a pan place this and add the paneer(fried already) cubes and cook a minute.
* Serve hot.
* Goes well with biryani,chapathi,roti etc..
*
VARIETIES OF PATHOLIS
*

*
Patholi is a variety curry adding with onions,greenchillies,garlic(optional),gram flour
etc..
*
It is nice to serve even with "vadi"(made with blackgram) also.
*
We can make different types like..
*
1) Bottle gourd patholi
*
2) Spinach patholi
*
3) Bachali Patholi(this can we get in Andhrapradesh only)

4) Drumsticks patholi

b) Lentils Patholi

5)Cucumber patholi

6) Beans Patholi

7) Tomato patholi

8) White pumpkin patholi

1) BOTTLEgOURD pATHOLI

Bottlegourd 30cm length Fresh one

Salt

Gramflour 1cup

Onion 2medium

Greenchillies 6-8(as per taste)

Oil 1/2cup

Garlic 6-8 pods(optional)

Fresh curry leaves 2twigs

Tempering-
Mustards 1/2 tsp

Broken red chillies 3

Turmeric 1/4tsp

Black gram 1/4tsp

Method:-

Wash & peel the bottlegourd.

Chop into small bits.

Cut the onions legnthwise.

Chop the green chillies,crush the garlic.

Wash the curry leaves.

In a nonstick skillet,heat oil and add one by one tempering ingredients,add finally curry
leaves.

After done, add chopped onions,chillies and fry until onion turn into transperent.

Simmer.Add chopped vegetable and cover.

Cook for 2-3 minutes,remove the cover.

Water oozes from the bottlegourd.

Add salt,and fry(no lid)for 2 more minutes.The water will be evapourated.

Now sprinkle bengalgram flour over the curry and red chillipowder cover again.

Allow to cook for 1 more minute under the cover,do not stir.

The flour cooks under the lid,then stir it,remove the lid.

Cook until flour mixes with the bits,and

gives a fine aromatic smell.

Remove from the heat and serve hot with plain rice.
2)SPINACH PATHOLI

Spinach should be fresh if you want to get perfect taste.For all patholis need
Onion,garlic(can be done without),greenchillies,gramflour,oil,tempering,

curryleaves,salt,little redchillipowder.Some people like to prepare with soaked&ground


lentils,like as greengram (mung),smell.

Takeout the lid and stbengalgram(chenna)instead of using gram flour.

Both tastes are good.

For leafy patholis we need less greenchillies,little chillipowder than the

normal vegetables.Otherwise the procedure is the same.

Fresh spinach 3cups(chopped&washed)

salt to taste

chopped onions 11/2 cups

Greenchillies 3(slit)

Garlic 4pods(peeled&crushed

Fresh curry leaves twig

gramflour 1tbsp

redchillipowder 1tsp

Tempering:

mustardseeds 1/2tsp

red brokenchilli 3

Black split gram 1/2tsp

Oil 11/2tbsp

cumin 1/2tsp
Method:-

Heat oil in a wide skillet,add mustards

as soon as they splutter,add the other and fry,till done.

Add the slit chilli,onion,curryleaves and garlic.

Fry for 2 minutes over low heat.

Add spinach chopping and sprinkle chilliepowder,salt and gramflour,do not mix.Just
cover with tight lid and simmer.

Let the flour cook along with chillipower.

After 1-2 minutes it leaves fine aromatic flavour.

Check the flour is cooked,allow to fry until the extra water is gone.

remove and serve with plain rice.

3)BATCHALI LEAF PATHOLI

Same as spinach patholi procedure!

4)DRUMSTICKS PATHOLI

This is an excellent curry for serving in functions and parties.

Can be prepared with gram flour and soaked lentils.

I prefer normally with fesh lentils and fresh grated coconut.

Fresh drumsticks 6

Onion 3(can be done without)

Curryleaves twig

Greengram split(husked) 1/2cup


Bengalgram(chenna) 1/2cup

Salt

Red dry chillies 5-6

Greenchilli chopped 1/2tbsp

Tempering

Fres grated coconut 1cup

Oil 1cup

Method:-

Cut the top&toe of all drumsticks.

Cut them 4-5 cm long bits,boil them in salt water until tender.Drain and save the water.

Soak lentils a for 3 hours and grind the with little water along with coconut,red
chillies,salt.

Cook the ground paste in pressure cooker,remove.

In a non stick skillet,heat oil and amke tempering.

Add curryleaves,onions(if used),greenchilli bits,fry for a second.

Add cooked paste and fry on low heat.

When it is done add drained drumstick bits,stir gently for 2-3 minutes until they coated
with paste well.

Sprinkle with fresh chopped coriander leaves and serve with plain rice!!

PANEER GRAVY(GRAVY WITH INDIAN CHEESE)

Home made cheese(paneer) 400gms


Salt

Onion 100gms'

Tomato 125gms

Cumin powder 2tsp

cuminseeds 2tsp

chillipowder 4tsp

Coriander powder 2tsp

yoghurt 150gms

garammasala 1/2tsp

fresh coriander

oil 11/2tbsp

Method:-

Cut the paneer bits and fry in tsp oil for 2 min,keep aside.

Heat oil and add the cumin, onion, tomato bits.Fry to 10 min.

Add all powders,cook.

Add curd and cook until it turns to fine gravy.

Add apneer bits and cook until it thickens..

Garnish coriander and serve hot with pilaf,roti etc..

BAGARA BAINGAN-2

small fresh brinjals 500gm

small onions 3

Grated coconut 4 tbsp


Red chillies 4

coriander seeds 1½ tbsp


sesame seeds 1 tbsp

ginger-garlic paste 21/2 tsp

Walnut sized tamarind

cashewnuts 2tbsp

Bay leaf 2

oil 2tbsp

salt to taste.

method:-

Heat a little oil and fry the red chillies, cashewnuts, onions, grated coconut, sesame and
coriander seeds separately and cool.them.

Grind to a fine paste along with ginger-garlic paste.

Wash and slit the brinjals, keeping the stem intact.

Add salt to the ground paste.

Fill the brinjals with this mixture.

Heat the remaining oil and season it with bay leaf.

Add slowly the stuffed brinjals and fry lightly for five minutes. Add the remaining masala
paste and a little water.

Cover and cook until done.

Extract tamarind pulp and add to the brinjals.

Simmer till the gravy is thick.Garnish with fresh chopped coriander leaves and serve hot!

RICOTTA GRAVY

Can be prepared with homemade cheese also.


Goeswell,withroti,puris,biryani,pilaf etc.

Ricotta cheese 300 gms.

Green Peas (boiled) 2½cups

Oil 3/4cup

Onion 2 medium

Ginger Garlic Paste 1½tbsp

Yoghurt/thick curd 1½cup

Red Chilli Powder 1 tsp.

Coriander Powder 1 tsp.

Tomato bits 1cup

Cashewnut Paste 2tbsp

Garam Masala 3/4tsp

Cream (whipped) ½cup

Green Chillies 6-8

Fresh Coriander Leaves ½cup

Saffron a pinch

Salt

Method :-

Make a thick puree with tomato bits in mixer.

Cut the onions into big chunks.

Boil water add onion,cook for 10 minutes, strain and puree.

Heat oil in a pan and add boiled onion paste.

Fry for 5 minutes and add ginger garlic paste.


Cook for five minutes and add red chilli and coriander powder. Add tomato puree and
salt.

cook until oil leaves the sides.

Beat yoghurt to smooth mixture and add.

Add ½cup water, green peas and saffron.

Cook for 15 minutes till the oil leaves sides.

Cook till green peas become softer.

Cut the fresh paneer into cubes and fry in oil till golden.

Dip in cold water.

Squeeze the paneer cubes & remove extra water and add to the gravy.

Garnish with chopped fresh coriander and slit green chillies.

Whirls the gravy with cream and serve hot!

BAGARA CAPSICUM

Tamarind ½walnut sized

Onions 2

Capsicums(young) 250gms

Filling:-Sesame 1tbsp

Groundnuts 1tbsp

Drychillies 5

Corianderseeds tbsp

Poppyseeds 1tbsp

turmeric

salt

gratedfresh/drycoconut 1tbsp
Method:-

Slit capsicum into 4,with its handle intact,

Chop the onions & fry in tsp oil to light brown.

Add capsicums and add little more oil to fry to 1/4th.

Soak tamarind in tbsp water and squeeze the pulp,keep aside.

Fry all masala filling and grind to semy solid paste.

Add as required water to it.

Add this paste to onion capsicum and tamarind pulp.

Add enough water and simmer.

Cover with a tight lid,check ocassionally.

Until the masala turns into brown,and leaves a fine flavour.

Garnish with chopped cilantro leaves and serve with plain rice Or others.

DRUMSTICKS CURRY-2

Drumsticks 4(cut into 2” bits)

Seasme seeds 1cup

Salt

Rice flour 1cup

Green chillies 6

Garlic cloves 5

Method:-Boil Water and add the cut drumsticks until they get tender.
Mix the ingredients simultaneously,while they are boiling),and add little milk to make
fine paste.
Take a non stick wide pan and make tempering,and add curry leaves ,add the ground
paste.

Cook it on medium flame,on stirring.

After some time it gives a fine flavour,then add the boiled drumsticks bits.

When the mixture coated with drumsticks,add salt if needs,

Check when the masala becomes dry &well cooked, remove and serve with warm plain
rice!

FILLED (KARELA)BITTERMELON

Bitter gourd(Karela) 6-7

Red Chilli Powder 2tsp


Coriander powder 3tsp

Turmeric 2tsp
Sugar 1tsp(powdered)
Fennel Seeds tsp

Lime juice 31/2tsps

Cumin Seeds tsp


Asafoetida pinch

Vegetable Oil 21/2 tbsp

Salt to taste

Method:-

Peel bitter gourds,apply salt and turmeric,allow to stay them for 15 min.

Squeeze the peel from the bittermelons,add chillipowder,corianderpowder,lemonjuice,salt


and sugar,saunf.Keep a side.

Drain extra water from the bittermelons,make a slit in the center,without making 2 parts.

Fill the bittermelons with the mixture we prepared.


Use a thread around the bittermelons to tie,make a knot to the each melon to prevent the
splitting.

In a wide pan heat oil,add cumin and asafoetida,after done add one by one bittermelon
gently in to the oil.

In a medium /low flame fry them to reddish brown.

Garnish with chopped coriander.

Serve hot with plain rice.

Garnish it with chopped coriander leaves.

PESARATTU GRAVY

It is different curry in gravy,nice as party dish,variety inserving.

Whole greengram 1cup

salt

Rice 1cup

Greenchillies 6-8

Ginger 11/2 inch

cumin seeds 1/2 tsp

Method for batter:-

Soak the pulses for overnight (takes more time for whole mung).

Soak on the next day ,rice for 21/2 hours,separately.

Wash & clean the mung and blend to a smooth batter along with all ingredients,add water
if required.

Heat the griddle and make thick pesarattu,and roast them both sides,cut into square bits.

For Gravy:-Onion 1

Oil 2tsp

turmeric pinch
Blackgram 2tsp

Bengalgram 2tsp

Ginger&garlic paste 1tsp

Masala whole cloves,cardamoms,cinamon sticks..

Tamarind

Salt

Cut onion into bits.

Heat a nonstick pan add oil,add turmeric,blackgram, bengalgram fry it add onions to
transulant.

cool it.

Blend ginger,garlic paste,masala whole to a smooth paste along with little water & salt.

Now in a hot pan add 3 tsp of oil add onion paste and fry on low heat,until raw smell is
gone.

add 1tsp chilli powder,1tsp coriander powder,cumin powder to the paste and fry for a
minute.

cook tills water evapourated.Finally if needs more hot,add tsp chillipowder.

To this gravy add cut pesarattu squares and cook for 2 more minutes.garnish with
coriander and serve immediately.

DAAL MAKHANI

This gravy goes well with rotis,chapathis etc;;

Tour dal 11/2 cup

Tomatoes cut into chunks

Turmeric

chopped fresh cilantro

For seasoning:-
Onion 1 chopped

Termeric pinch

Salt as per taste

redchilli powder 1tsp

Coriander powder 1tsp

Asafoetida pinch

Chopped green chilli 5-6

Cumin seeds tsp

Curryleaves tbsp

Ghee (clarified butter) 2tbsp

Mustards tsp

Method:-

Boil dal and tomato,add turmeric and 1 cup water.Cook until the dal get soft,keep aside.

Heat the ghee and add the mustards,when they crackle,add cumin,fry.

Add the other ingredients(not red chilli,turmeric &coriander)

Fry the cummin to reddish brown,add the powders and fry only for 1 minute.

Remove and add to the dal mixture.

Garnish with chopped green leaves,mix and check salt.

Add 1 cup of water and bring to boil,serve hot with roti,chapati or naan.

BAGARA LADYFINGERS(BAGARA BHENDI)

Lady fingers 400gms

Salt

onions thinly legnthwise chopped


Cuminseeds 1/2tsp

Oil 3tbsp

Lemon juice 1tsp

Filling:-

Red chillipowder 11/2tsp

Dry mango powder amchur 1tsp

Cumin seeds 1tsp

Saunf(fennel) 1/2 tsp

Coriander powder 2tsp

Garam masala 1tsp

Turmeric

Salt

Method:-

Wash & wipe ladyfingers with a smooth napkin.

Slit with a sharp knife on one side legnthwise,without making apart!

Heat tbsp oil and fry roast filling ingredients for 1-11/2 min.

Fill the masala in ladyfingers,the remaing masala should be keep aside.

Heat rest of oil add cumin,when they pop,add onions and fry to pinkish brown,add the
stored masala,stir for a second,add the stuffed bhendies,salt.

simmer.

Cover it and cook on low heat until done.

Flip them carefully,and fry the other side too.Totally it takes 12-15 minutes to cook!.

Remove the lidand putoff the heat,sprinkle the lemon juice, and garnish with finely
chopped coriander leaves and serve with plain rice /chapathi/roti.
BRINJAL CHIPS

Brinjals 2
Rice flour 1cup
Red chilli powder 2tbsp
Salt 1tsp
Asafoetida a pinch

Method

Wash thoroughly and cut the brinjals into 2 halves and then into thin slices.

Take a shallow pan, add the brinjal slices and red chilli powder, salt, asafoetida water and
mix them thoroughly.

Keep aside for about 10 min. then take the rice flour in a plate.

Dip the brinjals in the flour and place them on a tawa and fry them till golden brown
using oil on both the sides.

FILLED CAPSICUM(SYUFFED SIMLA MIRCH)

Medium sized Capsicums

Onion 1

Cooked Rice 1cup

sugar pinch

lemon juice 1/2

Potato

Carrots 2

Peas 1cup

French Beans 1cup

Red Chill powder as per taste

oil 11/2tbsp

Salt
Method:

Select tender and fresh capsicums.

Wash and cutthe tops as hat".(Keep aside for finally use!)

Scrap theinside seeds and veins.

Chop onion,beans and carrots.

Heat 1/2 tbsp oilin a nonstick pan, and fry , finely chopped onions.

Add chopped carrots, potato, french beans and peas. Cook till tender.

Add cooked rice, salt, chilli powder, sugar and lemon juice,mix lightly.

Fill the capsicums with above mixture.

Cover with the "hats" and tie with a thread(the masala should not spill out).

Heat a tbsp of oil in a skillet and gently place them side by side,(give the room between
each capsicum to flip them after),cover with a lid.

Cook on medium low flame until they get soft.Flip them after 3-4 minutes.Serve hot!

FILLED LADY FINGERS

Called as ladyfingers,bhendi or bendakaya.Very tasty whatever you make with


them.either fry/curry/sambar/stuffed/raita/chutney etc..

Ladyfingers 500gms

Coconut tbsp(grated)

onion chop

sambar powder 2tsp

Sugar 1 pinch

salt

Masala:- blend all ingredients coarsely for filling.

Oil 3tbsp
Mustards

Method:-

Select small and tender ladyfingers.

Cut off both ends of lady's fingers.

Slit them lengthwise through one side.

Season, cover and cook over a low flame for 5 minutes. Sprinkle with fingers little
water,(no need of ladle to stir) shake cook till soft.

Serve with chapattis,rotis or plain rice.

PANEER KHURMA

Paneer 1/4 kg

Fresh tomatoes 5-6,medium

salt

Pepper powder 1½ tsp

Currypowder tsp

Little sugar

Roasted cumin powder tsp

Lemon juice ½tsp

Ginger crushed

greenchillies Julienne

Chopped fresh coriander

Cream 1cup

Method:-
Chop tomatoes into chunks,pressure cook(no water adding),and cool.

Churn itand strain it.Keep in a bowl, andheat again,add the spices given above.

Do not add paneer & cream.

Cook till the mixture gets thicken.

Now add paneer and cream,cook on low heat for 3 minutes.(spare 1tbsp cream for
decoration)

Garnish with coriander leaves,make whirls with cream over and serve hot with
roti,paratha,biriyani/palav etc..

Suggestion:-can be used Only tomatoes without paneer also!

MIXED VEGETABLES KHURMA

Potatoes 3 Peeled
Peas 1/4 Cup.
Carrots 2
Green Beans 10
salt Yogurt 1/2 Cup.
Rice/corn/AP flour 1tsp(select one of them)
Butter 1 Tbsp.

Grind them below:-


Coconut 1/4 Cup
Poppy seeds 1 Tsp.
Cashew nuts Raw 8
Onion 1/2
Garlic 1 clove
Cilantro leaves

Green Chillies 3

Soak in water for few minutes , grind to a paste & reserve.

Method

Cut the green beans into 4 bits (as diamonds)


Cut all the vegetables into similar sizes.Boil them in 2 cups of water.
Mix salt,flour ,paste & yogurt in a bowl.
Add to the vegetables & stir for 4 minutes.Add Butter & adjust the seasonings.A fine
aromatic flavour leaves from the kurma,oil separates on sides.
Serve with rice/rotis/pulav etc..
BABYCORN KHURMA

SAME PROCESS AS ABOVE!

BEETROOT KHURMA

Beetroot 2 medium

Peas 1/4 cup

salt

Curd 1/2 cup

Rice flour 1 tsp

Gravy :

Onions 1

Green chilli 4

Ginger 1

Garlic 2

Poppyseeds 2 tsp

cashew pieces 2tsp

Coconut 1/4 cup

Coriander leaves 3

Method :

Peel, cut the beetroot into small cubes & boil along with peas in a cup of water.

Blend all the ingredients for the gravy into a smooth paste.
Combine salt, rice flour & gravy in a bowl .

Add to the vegetables ,cook for 6 minutes.

Add curd & adjust the seasonings.


After 3 min. leaves the oil sides of the skillet,gives beautiful aromatic flavour.

Remove and serve after garnishing with chopped coriander leaves!

SARSON KA SAAG

Spinach 150gms

Greenchillies 6

Garlic 7-8

Ginger 2"

Cornflour 15gms

Oil 1½tbsp

Salt

Mustard leaves 400gms(ormethi)

Method:-wash spinach,mustardleaves,ginger&garlic.Fry in tspoil for 3min.

Boil1cupwater let it dry for sometime.

aftercooling,grindtopastewell.

Heat a skillet add oil,add cumin, onion and paste cook for 1minute.

Add the cornflour and cook till it turns to a thick gravy.

Serve warm with chapathi!


RECIPES WITH LENTILS (DALS)

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PLAIN WITH TOURDAAL

Tourdaal 1cup

Water 4 cups

Salt to tatste

Turmeric

Oil 1½tsp

Tempering:

METHOD:-

Clean and wash the daal and boil water.

Add daal to it and turn to medium heat.

Allow to boil till daal is cooked.No need of lid.

Stir ocassionally.

Add salt and put tempering with Mustards,cumminseeds,redchillies,curryleaves and


1½tsp oil.

PLAIN WITH GREENGRAM(MUNGDAAL)


Green(husked)gram 1cup

Salt to taste

Turmeric

Oil 1½tsp

Tempering

METHOD:-

Wash and drain daal.

Boil water and add the cleaned daal.

Simmer.

Allow to cook till it gets soft.

Stir well with salt and tempering with mustards,red chilli,cumminseedsand curry leaves.

It can be added lemon juice also!1(as per taste)

TOMATO WITH TOURDAL

Tourdaal 1 cup

Redtomato 4(medium)

Tamarind pulp 1tsp

Greenchillies 3

Onion 1small

Coriander ½cup fresh

Salt to taste
Tempering:-

Oil 2 tsp

Mustardseeds ½tsp

Cumminseeds ½tsp

Asafoetida Pinch

Dry red chillies 1(broken)

METHOD:-

Boil daal until it is cooked.(Keep aside.)

;Meanwhile Put tempering with given ingredients,and add chopped chillies,onion,fry for
a second.

Add curry leaves and tomato bits,simmer.

Allow to cook till it gives fine flavour.

Add daal to the tomato mixture and continue to cook for 2-3 minutes.

Add tamarind pulp,redchilli powder and salt,mix well.

Finally add coriander and serve hot with plain rice.

Suggestion:-This daal can be prepared with mung daal also!!

CUCUMBER(YELLOW) DAAL

At south side we can see these yellow cucumber(in some places),specially in


andhrapradesh.
This is sweet/sour taste and looks like honey melon.It is usable for daal , curry,chutney
or bujji chutney

Whever it is hard and sour.

Tour daal 1cup

Cucumber 2 medium

Greenchillies 4

Onion(optional) 1 (optional)

Coriander(fresh) ½cup

Tamarindpulp 1½tsp

Turmeric pinch

Salt to atste

Redchillipowder 1½tsp

Garlic(optional) 5-6 pods

Tempering:-Mustards,cumminseeds,redchilli,asafoetida.Oil(2tsp)

METHOD:-

Peel and chop cucumbers in medium big size bits.

Slit green chillies into two bits..

Chop onion into medium size chunks

Peel garlic(if use).

Boil daal to a fine paste,keep aside.

Put tempering,and addd slit chillies,onion bits,curry leaves and garlic.

Add cucumber bits.

Fry for a 1-2 minutes OR till vegetables get tender.


Add tamarind pulp,salt and redchillie powder,stir well.

Add cooked daal and mix well.

Allow to cook on low heat for 2 minutes,without lid.

Remove from the heat and add fresh coriander leaves.

Serve with plain rice.

Suggestion:-This daal can be prepared with mung daal also!

ANGULAR GOURD DAAL

Tour daal 1cup

Angular gourd 3

Greenchillies 3

Corianderleaves ½ cup

Tamarind pulp 1tsp

Redchilli powder 1tsp

Salt to taste

Tempering:-

Mustards,cumminseeds,redchilli,little asafoetida.

Turmeric(pinch)

METHOD:-

Peel angular gourd and chop into medium size bits.


Chop greenchillies.

Wash and cook the daal till to a fine paste.

Put tempering with given ingredients, after done add angular gourd bits,

Greenchilli bits and curry leaves.Turn the switch to slow heat.

Allow them to cook till bits get tender.

Add boiled daal and tamarind pulp,red chillipowder and salt.

Mix well.

Garnish with fresh coriander leaves and serve with plain rice.

Suggestion:-This daal also can be prepared with mung daal also!

BoTTLE GOURD DAAL

Tour daal 1cup

Bottle gourd Fresh & medium(40cm)

Greenchillies 3-4

Tamarind pulp 1tsp

Salt to taste

Turmeric

Oil 2tsp

Tempering:-Mustardseeds,dry red chillies(broken)

Asafoetida,cummin seeds.

Fresh coriander leaves 1tbsp


METHOD:-

Peel the bottle gourd and chop medium size bits.

Slit chillies and cut into two bits.

Boil daal to a fine lump.

Put tempering with given ingredients and add bottlegourd bits,green chilli,curry leaves.

Lett hem cook for 2 minutes OR till the bits get tender.

Add boiled daal and stir well. Turn the heat low.

Add tamarind pulp,salt,chilli powder.Mix well.

Allow to cook the bottlegourd bits with the daal for 1-2 minutes.

Add coriander leaves and serve hot with the plain rice.

Suggestion:-This daal also can be prepared with mung daal!!

RAW TOMATO DAAL

These tomatoes are green in colour and sour in taste, no need of addind tamarind to it.

Raw tomatoes 3 (medium)

TUR daal 1 cup

Onion 1
Greenchillies 3-4

Garlic(optional) 6

Curry leaves 1tbsp

Coriander leaves 1tbsp

Oil for tempering.

Mustards,cummin seeds,Asafoetida,Turmeric,Red chillies(broken)

METHOD:-

Boil daal to a fine paste.Keep aside.

Wash & chop tomatoes, make tempering with given ingredients.

After done add grenchilli bits,onion bits, curry leaves, and garlic cloves.

Fry for a couple of minutes or until they turn to reddish brown:

Add salt ,chillipowder and coriander leaves.

Serve with plain rice or chapathi.

RAW MANGO DAAL

Mangoes are naturally sour,no need of adding tamarind.

If the mangoes are hard &green,so they are tastier for making daal.

Tovar daal 1 cup

Greenchillies 5-6

Raw mangoes 2 (small)


Onion(optional) 1 big

Small bit jaggery

Salt to taste

Redchilli powder 1tsp

Turmeric pinch

Coriander ½ cup

Garlic 5-6 pods(peeled)

Tempering:-

Mustards,red chilli,Asafoetida,cummin seeds

Oil
METHOD:-

Boil daal

Wash & peel mangoes.

Chop them and remove the hard part.(SEED)

Slit green chillies,cut onion into chunks,peel the garlic.

Put tempering and add garlic,chilli,onion and curryleaves. Keep the lid.

Fry for a ½ minute and add mangoe bits until they get tender.

Turn the stove to low heat.

Add jaggery bit and salt,red chillie powder.Mix well.

Add the cooked daal and stir well

Allow to stay for 1 more minute on the stove.

Remove and serne with the plain rice.

Suggestion:-it can be prepared with mungdal also!


Handy tips:-

If you need less sourness in dal,add marble size jaggery.

Can be added to the dal..

1)Mango & Palak

2)Mango & Thotakoora

3)Mango & Bachalikoora

4)Mango & Tomato

Mango& Mehti leaves

5) Mago & greengram dal

All are the same process to prepare dal.Garlic is optional.

INDIAN GOOSEBERRY DAL (chinna usirikaya)

Tourdal 11/2 cup

Indiangooseberry 1cup(bits)

Greenchillies 5-6

salt

Redchillie powder as per taste

Onion (red/white) 2 (optional)

Oil 1tbsp

Mustards 1tsp

Black huskedgram 1tsp

asafoetida 2pinches
Red chillies 3

fenugreekseeds little

Fresh curryleaves 1tbsp

Turmeric

Cumin seeds

Crushed garlic 3(optional)

Method:-

Heat oil, make tempering with the given ingredients.Fry the garlic if you like to add!

Cut and deseed the berries.

Cut big onion pieces,Slit green chillies.

Add green chillies,garlic(if use),onion bits and curryleaves.Fry for a second.

Add salt,chillipowder,cook till it gets tender.,keep aside.

Now boil water,and add the tour dal(clean &wash),cook till it done.

Add the cooked gooseberries to tempering and cook slowly on low temperature.

Stir and allow to stay for 2 more minutes ,and serve with plain rice,and serve butter
chillies (see for recipe in papad section!).

SPINACH DAAL

Tover daal 1 cup

Spinach 1½ cup

Greenchillies 4
Onion 1

Garlic 8

Tamarind pulp 2 tsp

Redchilli powder 1½ tsp

Salt to taste

Oil for tempering.

For tempering:

Mustards,cummin seeds,red broken chillies,asafoetida (pinch)

METHOD:-

Boil the daal till to paste,keep aside.

Cook the chopped spinach and add tamarind pulp,chillipowder,salt and chopped green
chillies.

Cook for 2 minutes under low heat.

Add boiled daal and add little water too.

Allow to cook together for 2 more minutes.

Remove fromt he stove.

Put tempering in aa nonstick pan and add the garlic,fry for a second.

Add directly t o the spinach daal and cover it.

Mix well after 1 minute and serve with the plain rice.
Suggestion:-It can be also made with mung dal with the same procedure.

METHI (FENUGREEKLEAVES)DAAL
Toverdaal 1cup

Lemon juice ½ fruit(juice)

Salt to taste

Red chilli powder 1tsp

Greenchillies 4

Turmeric pinch

Fresh methi leaves 1 bunch

For tempering:-

Mustards,cummin,red chilli(broken),fenugrek seeds,asafoetida,2 tsp-oil

METHOD:-

Boil water and cook the daal 3/4th.

Add greenchillies ,turmeric, methi leaves , red chilli powder and cook further 3
minutes or till it is cooked.(cover it)

Mix well.Remove from the heat.

Add salt and lemon juice,stir well.

Put tempering and add directly to the cooked daal.

THOTAKOORA DAAL

Thotakoora leaves 2 bunches (medium)

Tover daal 1cup


Greenchillies 6-8

Onion 2(small)

Redchilli powder 1½ tsp

Salt to taste

Turmeric

For tempering:-

Mustards,cummin,redchillies(broken),asafoetida,garlic(6-optional),oil(2tsp)

METHOD:-

Boil daal till it cooked properly,keep aside.

Heat oil in another skillet add mustards,wait till splutter,add red


chillies,cummin,garlic(peeld)

And asafoetida.Fry till it done.

Add chopped thotakoora leaves(washed),green chilli(chopped),chopped onions,fry for a


minute.

Add tamarind pulp,red chilli powdr,salt.Simmer,cook further 2 more minutes till it gives
good flavour.

Add boiled daal to the tempering and stir well.

Allow to cook for 1 more minute,and serve hot with plain rice.

Variation:-It can be prepared with tomato,thotakoora leaves also!!

And can be made ith mung daal also.

GONGURA DAAL
Gongura is a special leafy vegetable (sour leaf) in andhra,we can get good quality at some
areas in andra areas.

Pickle,curry,chutney,daal,pulusu koora(sour soup) whatever with this leaf ,a special


tatse!!.

Gongura leves 2 bundles

Green chillies 6-8

Onion Small sized(straw bery size)

Garlic 10(peeled)

Turmeric pinch

Redchillie powder 2tsp

Salt to taste

Tempering:-

Mustards,cummin,blackgram(husked),oil(3tsp),red
chillies(broken),Asafoetida,Fenugreekseeds,curryleaves( twig)

METHOD:-

Boil water and add the daal to it.Cook till it is done.Keep a side.

Make tempering with the given ingredients,add greenchillie bits,onion bits,garlic and fry
till they get pinkish brown.

Add gongura leaves(chopped) and cook for 2 minutes,add tamarind(if it


needs)pulp(2tsp),chillie powder,salt.

Simmer.Keep a lid.

Cook for 2 more minutes under the lid.

Allow to cook till it gets softer.

Now add the boiled daal to this and stir well.


Let it boilwith daal for 3 more minutes.

Serve with plain rice and butter milk greenhcillies(fried).

TAMARIND DAAL

It it easy to make, if you do not have any vegetable in hands. Specially tamarind season.

Baby tamarinds 1cup

Tovar daal 1½cup

Greenchillies 6-8

Onion 2

Curryleaves 1twig

Coriander leaves 1tbsp

Salt to taste

Redchilli powder

Turmeric

Oil 2 tsp

Tempering:-Mustards,red chillies(broken),cummin
seeds,Asafoetida(1tsp),fenugreekseeds

METHOD:-

Boil water and add the washed daal,cook until it done,keep aside.

Boil baby tamarinds in 1 cup of water along with turmeric until they get tender.
Remove and mash them,keep aside.

Heat oil,add mustard seeds wait till they splutter,add red broken
chillies,cummin.blackgram(split),fenugreek seeds

And asafoetida,fry for a minute.

Add curry leaves ,and boiled mashed tamarind,mix well.

Add boiled daal and mix well,simmer.

Allow to cook till it gives fine flavour. Sprinkle chopped coriander.

Serve with plain raice,fresh ghee and fried buttermilk chillies and urad dal vadi!!

Suggestion:-It can be added fried garlic (according to taste).

TAMARIND LEAVES DAAL

In season we can get these baby leaves,can be prepared chutney also.

Tamarind leaves 100gms

Tovar daal 1cup

Tamarind Marble sized

Turmeric

Garlic 8(optional)

Greenchillies 6

Salt to taste

Red chillipowder 1½ tsp

Curryleaves 1tbsp

Tempering:-
Mustards,asafoetida,cumminseeds,blackgram,Redchilli bits,Oil(3tsp)

METHOD:-

Boil water and clean the daal and add to it.

Cook daal until it done.Keep aside.

Heat oil and add mustard seeds,wait till they splutter.

Add red chilli,blackgram,asafoetida,cummin and fry for a minute.

Add onion bits,grenchilli bits and curry leaves fry for 1 minute.

Add the cleaned baby tamarind leaves,and tamarind (deseeded),chillipowder and salt.

Simmer.

Cover with a lid,allow to cook for 3 minutes till the leaves become tender.

Add cooked daal and let it boilfor 2 more minutes more,under the lid.

Remove and serve with plain rice and ghee.

LEMON DAAL

Tuvar daal 1 cup

Greenchillies 4-5

Curry leaves 1tbsp

Salt to taste

Redchillie powder 1 tsp

Coriander ½ cup (fresh)


Lemon juice 1½tbsp(or as per your taste)

Tempering:-Mustards,oil(2tsp),Cumminseeds,turmeric,little asafoetida.

METHOD:-Boil water and add washed daal to it.

Boil till it cooked properly.

Add salt and lemon juice,mix well and keep aside.

Heat oil in another pan,add mustards fry till they splutter.

Add chillie bits,cumminseeds,asafoetida and curryleaves,ghopped green chillies,ginger


bits.

Fry for a minute and add directly to the readymade daal.

Garnish with coriander leaves and serve with plain rice or chapathi.

DRY TAMARIND DAAL :-SAME METHOD AS LEMON DAAL

BRINJAL DAAL

Tovar daal 1 cup

Brinjals 4(small)

Greenchillies 3

Curry leaves 1twig

Tamarind 1marble size(without seeds)

Salt to taste
Coriander leaves

Onion 1

Tempering:-

Oil(2tsp),mustard,cumminseeds,asafoetida,Red broken chillies.

METHOD:-

Boil daal .

Make tempering and add chilli bits,onion bits,curryleaves and brinjal bits.

Simmer.

Fry for 3 minutes till brinjal get tender.

Add salt ,chillipowder,tamarind.Cook for 3 more minutes under the lid.

Add daaal to it,remove the lid.

Allow to cook for 2 more minutes.

Garnish with coriander and serve with rice.

CABBAGE DAAL

Grated cabbage 1cup

Tuvar daal 1cup

Green chillies 4-5

Onion 1(optional)

Tamarind ½ marble size

Salt to taste
Chilli powder 1tsp

Turmeric

Tempering:-Broken red chillies,Mustardseeds,cumminseeds,Little asafoetida,Curry


leaves.

METHOD;.-Boil water,add washed daal and cook for 12-15 minutes till it cooked.

Heat oil and add chopped green chillies,chopped onion ,curry leaves and chopped
cabbage.

Keep the lid and simmer.

Cook till they become tender.

Add tamarind,salt and chillipowder.

Add cooked daal and mix well.

Remove from the heat

Heat oil, add mustard seeds lett hem splutter.

Add broken chillies,cumminseeds,blackgram and asafoetida.Add curry leaves.

Fry for a minute.

Add directly to the readymade daal,keep the lid.

DAAL CURRY(CHANNA)

Chenna daal (husked) 1 cup

Green chillies 4

Onion 1
Garlic paste 1tsp

Ginger paste 1 tsp

Curryleaves 1 twig

Fresh coriander leaves

Oil 1tbsp

Fresh coconut 1 cup( scraped=)

Garammasala 1tsp

Mustard seeds ½tsp

Cummin seeds little

Turmeric pinch

Carrot (scraped) 1sp

Salt to taste

METHOD:-Boil ¾ of water in a big skillet.

Add bengal gram split to it.add little salt and turmeric.

Allow to cook till they become softer,Drain the water.Keep aside.

Heat oil in askillet,add mustardseeds and fry till they splutter.

Add cumminseeds,red chillies(broken-2),fry for a second.

Add finely chopped onion,greenchillies,fry till they turn the colour.

Add garlic,ginger paste,coconut scrap,and curry leaves.

Add garammasala and boiled channadaal.Add salt.

Simmer.

Keep the lid and cook for 2 more minutes.


Remove and assure that channa is coated with masala.

Sprinkle with scraped carrot for decoration.

Serve hot with chapathi or plain rice!!

MASALA MUNG

peeled Greengram/Mungdal soaked 1/4kg

Salt

Curd 1cup

Cumin powder 1tsp

Jaggery tsp

Greenchillies 4-5

Ginger bit

Oil

Turmeric

Redchilli powder 1/2tsp

Coriander powder 1/2tsp

Mustards

cumin

Asafoetida

Method:-

Soak the mung dal for 2-3 hours,remove water and pour fresh water and cook until
tender.

Add greenchillies,ginger,turmeric,cumin powder

chillipower,coriander powder and jaggery,salt,curd etc..cook it on low flame.


In a nonstick pan make tempering with given ingredients and add the above mixture,cook
for some more time,approx. 4 minutes.Garnish with fresh chopped coriander.

Serve hot this gravy with rotis,naans etc..


SOUPS/APPETIZERS

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VEGGY SOUP

tomatoes 5

Onion 1small

cumin

Carrot (small)

Potato small

Mungdal(greengram) 1tsp

Butter 3/4tsp

cornflour 1/2tsp

coriander

salt

pepper

method:-Soak greengram for 10 min.

Chop tomatoes,onion,add vegetables & greengram,mix 3 cups of water,bring to boil.

Mix well and drain,use only drained water.

Heat butter/ghee add cumin fry for a second,add cornflour and drained water,boil for 1
minute.

Pour in a serving bowl,sprinkle salt & pepper,garnish with freshly chopped coriander and
serve with roasted bread.
TOMATO SOUP-1

Tomatoes ½kg
Ginger,garlic paste 1½tsp
Red chillies powder 1½tsp
Sugar ½tsp
Fresh coriander chopped
Salt to taste
Ghee or oil
Cummin seeds ½tsp
Curry leaves 1 twig
Asafoetida very little

Boil tomatoes and mashed them.

Take 1½letre water.


Add to the tomatoes mashed,mix ginger and garlic paste-
Add chillipowder and salt,remove from the heat.
Seasoning properly with ghee and cummin,asafoetida.
Garnish with chopped leaves and serve it hot with roasted bread.

TOMATO SOUP-2

Ttomatoes 1kg
Cornflakes 1/4kg
Black pepper powder 1tsp
Onions 100gms
Pudeena leaves 1cup
Corianderleaves 1cup
Cloves 2
Cardamoms 2

Cream ½cup
Cinnamon 2 pieces
Ghee 1tsp
Select riped tomatoes,boil tomatoes and onions in 2 litres water in a big bowl.
Add salt to it.alow to cook for ½hour.
Before you remove from the heat add corn flakes,pepper powder,coriander,pudeena
leaves.
Turn cooked soup to another big vessel,and remove the tomato peel and mashed them.
Again add this to the soup.
Fry separately cloves,cinnamon and cardamoms add them to the soup.
Mix well and net them.
Before you it boil it again and serve with cream on the top of soup.

SPICY TOMATO SOUP-3

Those who likes spicy,it tastes good for them.

SPICY TOMATO SOUP

Tomatoes ½ kg

Salt

Chopped garlic tbsp

Ginger tbsp

Whole garam masala 1tbsp

Bayleaf 2 in no.

Cumin seeds tsp

Oil tbsp

Greenchilli 2

Cilantro chopped

Method:-

Cut the tomatoes into chunks.Cut the green chilli too.

,cook them along everything(whole masalas),bring to boil.

Bring to boil until tomatoes are get tender.


In a strainer,pour it and allow to strain completely.

Season it with fried cumin seeds,add to the soup,check the salyt,boil for 1-2 min.

Garnish with chopped cilantro,and serve hot.

Note:-If the soup tastes too sour,add tbsp sugar!!

vegetable soup:

Bottleguard ½piece cut into big pieces


Raw bananas 1 pealed and make big bits
Carrot 2 peeled (make cut to big bits)
Greenpeas 100gms (boiled to soft)
Tomatoes 100gms (cooked amd smashed)
Onion 100gms chopped
Cauliflower 1 big cup
Cabbage 1big cup
Mint leaves 1cup
Coriander 1cup
Bread 10slices
Salt to taste
Pepper 1½tsp
Cornflour 100gms
Cream ½cup
Beans 100gms
Cloves 2
Cinnamon 2
Potatoes 100gms
Cardamoms 2
Ghee

Remove peel of all vegetables and chop them.


Boil them in 2 litrs of water adding with salt.
Allow to cook for 40 minutes.
Remove the water from the cooked vegetables and mash them.
Add corn flakes and mash them.

Slowly add drained water to it.


Mix pudeena.coriander.pepper to the soup.
Cut the bread slices to cubed size bits and fry them to golden colour,keep aside.
Before you serve the soup boil again ,and fry cardamoms,cinnamon bit,cloves
in ½tsp ghee and mix in hot soup.drain it,
Take the soup in serving cups,garnish with one spoon cream over.
Put 3 to 4 fried bread bits on it and serve hot.
NOTE:-Add if need some more water(soup should not be thick).

CABBAGE SOUP

Cabbage 1medium (chopped and washed)


Milk 1cup
Rice flour or corn flour 1tbsp
Salt to taste
procedure:-

Wash the chopped cabbage-boil them in water,add salt.


Boil milk,when cabbage is boiling add milk,add water if needed.
Add 1tsp water with rice flour.

Allow to cook for few minutes.


Drain it and serve hot with naan or roasted bread.
WE CAN PREPARE CAULIFLOUR_SOUP LIKE SAME PROCEDURE:

VARIETY MIXED DAL SOUP:--

Redgram 2tbsp
Bengalgram 1tbsp
Moongdal 2tbsp
Tumeric 1pinch
Tamarind 1small lemonsize
Rasampowder 1½tsp
Salt to taste
Chopped coriander leaves ½cup
Pure ghee 2tbsp
For tempering:

Mustered seeds,red chillies broken,curry leaves


Groundnuts
Wash all dals and cook them adding turmeric till soft.
Sqeeze pulp from tamarind,chop coriander leaves.
Heat dep vessel and boil tamarind water and rasam powder,asafoetida and salt and
coriander.
Mash the dals and add it to tamarind water,if need add more water.
Allow to boil on low flame for few minutes.
Remove from the heat,tempering properly,and serve hot.

ONION SOUP:-

Onions 4
Butter 1½tbsp
Corn flour,milk
"WHITE SAUCE"-A combination of butter,corn flour,boiled and add cool milk.
(black pepper,salt to taste).
Procedure:-

Fry onion rings to golden colour.add 5½ cups water and cook it in the cooker for 2
minutes.
Add pepper.
Add white sauce which is readily made before,cook it furthur 2 more minutes,
Serve hot as appetiser(before meals starts),with bread sticks.

CORN SOUP:-

Boiled maize seeds(butta) 1cup


Boiled water-1½cup
Salt to taste
Butter-1tbsp
Pepper
Cardamoms 1
Onion small cut in to bits
Corn flour 1tbsp
Cloves 1
Cinnamon small bit
Milk 1cup
procedure:

-Boil maize,onion.water,milk together on low flame.


Add butter and corn flour in a bowl without lumps.
Add this gently to the maize mixture.
Mix salt and pepper,remove from the heat.
Heat the ghee in other vessel and fry other ingredients one by one.
Add it to the soup cook further one more minute.

Drain it and serve hot


with roasted bread.
VERMISELLI SOUP

Vermiselli semiya 1/4 packet


White bread 3 to cut into small square bits(fry to golden colour)
Onion rings 1/4 cup
Cabbage finely chopped 3tsp(cooked to tender)
Carrot 1tiny bits
Coriander ½cup
Salt to taste

Pepper(2tsp)
Corn flour 2tsp
Tomatoes 1 boiled and smashed
--- Boil 4 cups of water,adding with salt.

Add vermiselli boil furthur 2 more minutes on low flame.

Take 1tsp of ghee fry ½tsp cumminseeds,add onion rings,cooked cabbagebits,carrot,


Finally mashed tomato.let it boil,add if need more a water.
Mix corn flour with 2tsp of water to a creamy batter and add it to the above soup
Slowly without getting any lumps.
Boil it 2 more minutes.serve hot and sprinkle with coriander leaves.
Decorate with bread bits before you serve them.

WHEAT
FLOUR SOUP

Ghee 1tsp
Wheat flour 2½tbsp
Salt to taste.

Pepper 1tsp
Milk
Bread bits (fry to crispy brown)

Take one big vessel and roast the flour,add water to it without any lumps.
Now add salt,pepper.
Remove from the heat,and serve with "hot milk,and spread some corn flakes.
Tomato soup-3
Tomato tin 1 (creamy like puree)
Bay leay 1
Cloves 1
Cinnamon 1bit
Sugar ½tsp

Red chilli powder ½tsp


Cummin powder
Ghee 1tsp
Bread sticks
Onion 1/4 bit to paste

Take ghee first heat it and add cloves,garlic,paste onion.leaf,let it fry for 1minute
Add tomato and stir continuously.let it boil for few minutes.
Add finally chilli powder and other ingredients boil further 3 to 4minutes.
Add water if necessary for soup consistancy.

Garnish with one tsp cream over soup.


Serve hot with bread sticks.

MASALA SOUP:-

Flour 1½tbsp
Fresh mint leaves Minced
Cashew nuts chopped 3tbsp
Blackpepper ½tsp
Salt to taste
Butter 3tbsp
Onions-chopped,2
Little sugar
Bread cubes-fried in oil(3 slices cut into cubes)
Fry the flour till golden brown.
Fry onion bits to brown colour and add them to the flour.
Mix the other ingredients to it and fry them further 2 more minutes.
Add 4½cups of water and boil it for15minutes on low flame.
Serve with sprinkle coriander leaves,and roasted bread cubes
before you serve hot!

MIXED VEGETABLE SOUP:-


Cabbage 1cup (chopped)
Cauliflour 3florets(grated)
Potato peeled and chopped
Beans 5 finely chopped
Carrot chopped
Capsicum ½ Deseeded

Chapathiflour 1½tsp
Milk 1½cups,salt & pepper to taste
Oil
Clean and chop all vegetables finely.
Heat oil add potatoes and lightly fry them.
Add carrot,cabbage,chopped beans, cauliflower.
Cook them for 5 minutes.
Simmer and spresd flour and stirring continuously without any lumps.
Allow to cook for few minutes.
Add salt &pepper.
Add 3 cups of water and boil it.
Finally add capsicum and cook for few minutes more.
Slowly add milk and boil until it shows soup consistancy.
Decorate with bread cubs(roasted in oil) and serve hot.

TOMATO SOUP

This is spicy than normal soup.


Those who likes spicy taste,they may like it.

Tomatoes ½ kg
Salt
Chopped garlic tbsp
Ginger tbsp
Whole garam masala 1tbsp
Bayleaf 2 in no.
Cumin seeds tsp
Oil tbsp
Greenchilli 2
Cilantro chopped

Method:-

Cut the tomatoes into chunks.


Cut the green chilli too.
cook them along with everything(whole masalas,Bring to boil until tomatoes get tender.
In a strainer,pour it and allow to strain completely.
Season it with fried cumin seeds,add to the soup,check the salt and boil further for 1-2
min.
Garnish with chopped cilantro,and serve hot.
Note:-If the soup tastes too sour,add tbsp sugar!!

soup.jpg

Rasams/Sambars

Madras Rasam

Tourdal called as pigion peas,kandipappu etc..

Usually rasam takes as an accompaniment with plain rice in South India.

It is good for digestion and appetiser.

Rice and dal are eaten every day in South India.,is prepared with tamarind, sometimes
with tomatoes, sometimes with lemon ,even with tamarind (fresh) also!

corianderseeds 1cup
Tourdal 1/2cup
Bengalgram 10 gm
pepper 25 gm
cumin 2tsp
Redchillies 3tsp

Rasam powder;

Sundry all of them and blend to a smooth powder.Store in a airtight container.

Can be used whenever you want to make rasam.

How to make?:-

Boil the pigionpeas(tour dal)& turmeric into paste,add water and mix well without lumps.

If lumps are there strin it and use the extract for sambar!.

Make tempering,after done add tomatoes,salt and the rasam ground powder.
Add dal water and boil for 5-6 min.

Garnish with curry leaves &chopped coriander.

MYsore Rasam

Blend the ingredients to make a paste (given below),

coriander seeds 2 tsp

Black whole peppers 1 tsp

gram dal 1 tsp

Red chillies3

Asafoetida

Grated coconut 2 tsp

Method

Steam 1/2 cup of toor dal in a pressure cooker.

Cut 1 large tomato and add 2 cups of water to it.

Add salt, Sambar powder, asafoetida, tamarind pulp and heat the mixture for 7-8 min.

Add steamed toor dal (make it paste with the back side of the spoon)

and the ground mixture.

Keep it in low heat for sometime and then add 1/2 spoon rasam powder.

In a sauce pan heat tsp ghee/oil and make tempering with tsp oil,add

Mustards,cumin and 1 drychilli,asafetida(pinch) along with 1tbsp curry leaves.

After they fried pour immediately into the rasam.Cover it(do n ot mix).

Spinach/Palak Rasam

Can be made with fresh fenugreek(methi)leaves.


Tour dal 11/2cup
Tamarind pulp
Dry coriander seeds powder
Rasam powder
black pepper For more spicy
turmeric
sugar
salt
Seasoning:
Mustard seeds1/2tsp

cumin seeds
Garlic clloves

Red chillies broken 2


curry leaves

Method

Wash the tourdal&11/2cups of water and boil it for 3 or 4 whistles in the pressure cooker.

Cut spinach into small pieces and keep aside

Heat ghee and make tempering,add chopped spinach to this mixture and boil it well until
all water evaporates.

Add the dal paste and stir it until it mix well.

Add tamarind juice to this mixture and add coriander powder pepper and rasam and mix
well.

Boil this mixture for 12 more minutes. Serve hot!

TOMATO RASAM

For rasam powder:-

Black peppercorns 1/2tsp

cumin seeds 1/2tsp

coriander seeds 1tsp

Dry curry leaves 1tsp

Red chillies 5
oil for roasting

Salt

Ghee 2tsp

Method

Roast all rasam powder ingredients and cool, blend coarsely.

Boil the dal in a pressure cooker, set aside.

Add the tomatoes, rasam powder, jaggery water and salt to the boiled dal.

Heat the ghee in and prepare the tempering with the garlic, cumin, mustard,asafoetida and
curry leaves.

When the mustard starts spluttering, add the tomatoes and dal.

Add 4 cups of water &boil.

Boil till the tomatoes are well cooked.

Garnish with coriander, and serve hot!

RASAM LEMON&CARROT

Carrot
Medium Tomatoes 2
Tour Dal 1/2cup

Ghee/oil 1tsp
Mustard seeds
Cumin Seeds
Red Chilles Broken 2
Curry leaves
Coriander

Lemon water
Salt

Method:-

Cut the tomato into chunks, chop coriander and keep aside.

Cook dal, 1tomato,carrot in pressure cooker. Mash them well after.


Add 3-4 cups of water.

Make tempering with given ingredients above and add the dal mixture, salt, boil till it
gives aromatic

Smell, add lemon water and garnish with fresh chopped coriander.

Serve hot with plain rice / or soup.

PLAIN RASAM

Check for rasam powder in powders section!!

Rasam powder 2tsp

Tamarind extract/pulp tsp

Water 5cups

salt

curry leaves

Coriander

Asaefoetida pinch

Ghee for seasoning

Tomato 1 medium

Tourdal 1tbsp

Turmeric

Method:-

Pressure cook the tourdal in water along with turmeric.


In a thick bottomed skillet add 3 cups of water,add rasam

powder,tomato,tamarind pulp,boil it,add salt.


Mash dal and add to the above,add 2 more cups of water

And boil for 4 minutes.


While it gives fine aromatic flavour,add tempering with mustards,asafoetida and curry
leaves,remove and pour into rasam.

Garnish with fresh coriander and serve!

Rasam

Tomatoes 1/4kg
onion 1
garlic 5
green chillies 3
Tamarind lemon sized
jaggery grated1tbsp
mustard seeds ½tsp
curry leaves twig
broken into two broken 2
coriander seeds – tsp roasted & powdered
cuminseeds – tsp roasted & powdered
peppercorns – 2½tsp roasted & powdered
oil

asafoetida

Method:-

Squeeze the pulp of tamarind,

Cut thetomatoes into chunks,cut the onion,crush the garlic, keep a side.
Boil the tomatoes chunks along with chilli bits.

add the pulpand ground powders,salt etc..boil for 3 min.

hreat oil andmake tempering with mustards,cumin,broken chilli,onion,asafoetida and


finally fresh curry leaves.

Pour immediately over the ready rasam.

Serve hot with plain rice/ or as appetizer.

Sambhar

For dal(pappu):-

Thuvar dal 1 cup

Greengramhusked tbsp
For sambhar powder:-(or see powders section)

Coriander seeds 2tsp

bengalgram 2tsp

Red chillies 7

Fenugreekseeds 1/4 spoon

For vegetables:-

Onion 2 cutlegnthwise

Tomato 2

Tamarind paste 2 tsp

Grated fresh coconut 1/4 cup(grated)

Green chililes 6

Tempering/seasoning:-

Turmeric pinch

Cilantro tbsp

Curry leaves

Mustardseeds 1/2 tsp

Oil 2 tsp

Salt
Method

Roast ingredients for sambhar,cool and grind to powder.Grind it alongwith

tomato and fresh coconut to asmooth paste.

Cook two dals inpressure cooker after washing twice with cold water.

Meanwhile cut the vegetables and fry them to golden brown.


remove the cooked daland add everything in a big skillet.

add 4 glasses of water,saltand ground paste,stir well and boil till it gives fine aromatic

flavour.

heat oil and add mustards,as soon as they flutter,add asafoetida,cumin and curry leaves,

remove immediately and pour into sambhar.Cover without stirring.

garnish cilantro leaves,serve with rice/Vada/Idli/Sambhar etc...

Sambar Powder

Please check for sambhar powder in powders section!!

Tourdal 1cup

Turmericpowder pinch

oil
mixed vegetables 2cups

(beans, carrot, radish, turnip, onion, potatoes, bell pepper, peas)


Tamarindjuice 2tsp

grated coconut 2tbsp

Sambar powder 2tsp

curry leaves
Salt

For tempering:-

2 tsp. oil
1/2 tsp. mustard seeds &

Pinch of asafetidaMethod:

Cut all vegetables into big sized bits.

In a skillet add tsp oil and fry them for 3 min.

Cook the dal to a smooth paste,add 5 cups of water,keep aside.


Add sambar powder to coconut grated and blend into smooth paste along with tbsp water.

Add water and bring to the boil until the vegetables are tender.
Add salt, ground paste, tamarind, cooked dal and curry leaves & boil.
Boil,until it gives a fine aromatic flavour.

Make seasoning and pour immediately into sambar,cover it.

TOMATO&ONION Sambhar

Tourdal 1 cup

Sambar masala to powder:-

Coriander seeds 3 tsp

Bengalgram 2 tsp

Red chillies 7

Fenugreekseeds 1/4 sp

Onion 2 small

Tomatoes 2

Tamarind paste 2 tsp

Grated coconut 3 tsp

Green chilles 5

Turmeric Pinch

Cilantro fresh

Curry leaves a few fresh

Tempering:-

Mustard 1/2 tsp

Oil 2 t.sp

Salt 1 tsp
Method :-
Cook dal in a pressure cooker along with turmeric.Keep a side.

Blend it with tomato and coconut to a smooth paste.

Fry vegetables and add to the dal mixture.

Add tamarind pulp,salt and ground mixture,pour 4 cups of water,boil it until the aromatic
sambhar smell leaves.

Heat little oil in a pan, splutter mustard, and add this to the sambhar. Garnish with
cilantro and curry leaves.

Tips:-Can be used small onions 8-9 in similar size,fry them and add to the boiled
sambhar.

Pepper Rasam

Those who likes spicy,they likes this taste.

Tourdal 2 tbsp

Cumin seeds 1/2 tsp

Pepper 1/2 tsp

Red chillies 3

Tamarind pulp 1/2 tsp

Turmeric pinch

Curry leaves few

Water 5 cups

Ghee 1/2 tsp

Salt
Method

Dry roast tour dal and pepper a minute.

Soak in water with red chillies & cumin for 5 min .

& grind to smooth paste.


Boil Tamarind pulp, salt, turmeric, and add the above

mixture.Boil it for a 4 minutes until the rasam flavour releases.

Heat ghee and make tempering and pour directly into rasam,keep the lid.

serve with plain rice & papad!

Lime Rasam

Tomatoes 2

Salt

green chillies 2

mustard seeds 1/2tsp

Asafoetida 1/2tsp

ghee 1/4tsp

Rasampowder

Limejuice/extract 1/2fruit

Tourdaal tbsp

method

Pressure cook toor dal in 2cups water.

Add tomatoes,salt, chillies, asaefoetida and rasam powder (check in powders section!)

When the tomatoes are cooked well, add the toor dal, remove.

Add the lemon extract,make tempering and pour over rasam,garnish cilantro & curry
leaves and close with a lid.

Suggestion:-

Do not boil rasam with freshly squeezed lemon juice it tastes “bitter”

SAMBHAR WITH DRUMSTICKS


There is no taste in sambar without drumsticks,ladyfingers,bottle gourd.

select stiff,fresh drumsticks.They have special flavour and fine taste.

Even in rasam and yogurt sauce (majjiga pulusu)will be great taste with drumstcks.

As plain rice accompaniment, if we add all above including fresh tomatoes..yummy


sambar we getWith in ½ hour.

Sambar is a good for

healthy&filling,having differenttypesof vegetables

And healthy spices

Sambar & rasam suits with papadams and vadiams,it is a good combination.

1 cup tourdal 1cup

Turmericpowder
oil
Drumsticks 5

onions 3

Tamarindjuice
grated coconut 1cup

spring curry leaves


Salt

For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds

Method:

Cook toor dal in a pressure cooker with water, turmeric, oil and keep aside.
Grind sambar powder, coconut and little water to a fine paste.
Put drumsticks, water into a pan and bring to the boil until tender.
Add onions and cook for 5-8 minutes. Now add salt, ground paste, tamarind, cooked dal
and curry leaves.
Bring it to the boil.
Simmer for 15 minutes until the sambar thickens. Remove from the heat.
Heat the oil in a pan, add seasonings when it starts to split, stir into the sambar.Serve hot
with rice.

PUMPKIN SAMBAR

1-1/2 cups toor dal


1/2 tsp. turmeric powder
1 tsp. oil
1/2 pumpkin, peeled and cut into pieces
1-2 tsp. tamarind juice
1 tsp. jaggery
1 long spring curry leaves
Salt to taste
Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds

Blend:-

cup grated, coconut


6-8 red chillies
1 tsp. rice
2 tsp. bengal gram
2 tsp. black gram
2 tsp. coriander seeds
2 cloves
1 stick cinnamon, broken into pieces
1 cardamom
1 tsp. OilMethod:

Cut the drumsticks into 21/2 inches size.


Heat oil in a pan and fry the masala ingredients not coconut)untillightly browned.
Grind with coconut and tbsp water into a fine paste.

Cook tourdal,turmeric,oil in a pressure cooker.

Peel& cut big pumpkin chunks,boil in 3 cups of water.

Add salt, ground paste, tamarind, jaggery, cooked dal and curry leaves,boil for 3 min.

Simmer,for 10-15 minutes until it leaves fine flavour.

Heat oil , add seasonings when it done,pour over into sambar,serve with papad & plain
rice!

MIXED VEGETABLES SAMBAR


Use cucumber,Ladyfingers(not baby),bottlegourd chunks,red small onions (8-
10),medium tomatoes,ground sambar powder & fresh grated coconut.

The procedure and ingredients are the same as above recipe!

GARLIC RASAM

Garlic cloves 1cup

Oil

Tamarind Lime size

Salt
Mustard Seeds 1/2
A few Curry Leaves
2 Dry Chillies 2

ChoppedCoriander Leaves
Rasam Powder:
Peppercorns 1tsp
Dry Red Chillies 3
Coriander Seeds 21/2tsp

Bengal Gram 1tsp

Cumin

Curry Leaves
Oil 2 tspn
Powder:
Broil the Pepper, Dry Red Chillies, Dhal & Coriander Seeds till a nice aroma arises & the
Dhal is brown , Remove from fire & leave it to cool, add the Curry Leaves, & cumin
roast / or broil it powder the ingredients blender.

Method
Soak Tamarind in 3Glasses of warm water, extract the pulp add salt, boil till raw smell
disappeared.

add the ground masala powder, mix well, add 3 cups of water boil. Fry the Garlic Pods in
oil to brown, add the Seasoning Ingredients & fry,when Mustard Crackles,Garlic also get
Golden brown, pour over the Rasam.

mix well & ring to a boil.


BUTTERMILK RASAM(MENTHI MAJJIGA)

Buttermilk 2-3 cups

Garlic (optional)

Fenugreek seeds 1 tsp

Salt

Asafoetida pinch

Red dry chillies 2(broken)

Slit groeechilly 1

Mustard 1/4 tsp

oil 1/2 tsp

Fresh curry leaves

Garnishing fresh coriander leaves

Method

Mix salt and thick (lightly thick) buttermilk,whip well(beat)

In a tsp oil partly fry the slit greenchilly and add to the buttermilk.

Crush the garlic(if you use) and add to it,mix well.

Heat oil and add mustards,when they pop add fenugreek seeds,dry chilli,asafoetida,cumin
and finally curry leaves.

Remove and pour immediately into the buttermilk.

Garnish with coriander.

Heat some oil, splutter mustard, then add methi, hing, red chillies, and curry leaves, and
add it to buttermilk.
Desserts
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APPLE PIE

Serve as a dessert on your parties.


You can even bake it one week earlier and store in the freezer. Just don't forget to it in the
oven before eating it!

TEMPERATURE:225¤c
TIME:20-25 minutes

Dough:
200gms all-purpose flour
2 tsp sugar
100 gms butter OR margarine
Filling:
4-5 green apples
50 gms sugar
1 tsp cinnamon powder

METHOD:
Sieve the flour, add sugar and butter to make a stiff dough (don't add water).

Take a pie (mould) tray and press the dough over it. Keep this tray in the pre-heated oven
for 10 minutes. Keep it in the fridge for 15 minutes.

Meanwhile, wash, peel and de-seede the apples. Cut them into thin slices.

Take the the tray from the fridge, place the appleslices on the tray and fill it. Sprinkle
cinnamon powder and 1 tsp sugar.

Put it in the preheated oven in the middle frame for 20-25 minutes.

Serve hot pie with vanilla sauce, ice cream or whipped cream.

GULABJAMOON

It was long timeback, I saw it in a TV programme(SAB TV),impressed .

What we need is..


Readymade gulabjamoons 6-8

Khoya ,sugar,chocklatepowder(cocoa),Milk,saffron strands(i do not


remembercorrectmeasurements,unfortunately)

Mix khoya,milk to a smooth dough without any lumps.

Squeeze the syrup from gulabjamoons

Removethe syrup.

Roll puriwith the mawa mixture,and place one gulabjamoon in the center of each
puri,cover from all the sides,remove extra khoya,roll it as ball again.No spricks should be
there.

Place thechocklatepowder in a plate and roll these jamoons over.

Or

other alternation is to roll them over coarselyground mixed

nuts .

Or

Roll over candy bits also (can be used for coating)

Serving suggestion:-

Cut the coated jamoons partly in the center,and pour 1tsp beaten cream over!

Ras Malai

Ricotta Cheese 2 oogm.


Half cream&half fat milk 2 qts.
Sugar 2 cups
Cardamon pods 6-7

Bay leaf
Vanilla
Rose Water

Method:-
Mix 11/2 cups of sugar with the Ricotta cheese and bake it
in a 250*c oven for about 65min. in a flat dish covered with aluminum foil.

Th e cheese should have hardened and turned a pale brown.

On low heat cook the two milks until they get thicken, Or
It is best done in a microwave; stir frequently.
It should be thicken until the volume will be reduced to half of the original volume.
Add the remaining sugar, cardamon , bay leavanilla and rose water to the miture.

Allow to cook for 3 minutes.

Remove from the oven after baking the cheese,chop into small squares.
Add to the hot thickened milk. Chill in the fridge and serve!

In association with Art.comIn association with Art.comIn association with Art.com

SAAGO HALWA

saago 1cup
Sugar 2cups
Ghee 2-3 cups
Milk 2cups
Colour Red OR green(yellow if you like)
nuts different types

METHOD:-Soak saago in milk for 4-5 hours or overnight.


Next morning grind them to smooth paste.
Mix sugar in that paste,take a thick bottomed non-stick skillet ,pour this mixture and
cook it on a low flame.
Stir all the time without any lumps,add slowly the ghee when it is cooking.
Add colour to a 1tsp milk and mix directly to the sweet.
You can watch, the batter will be like a thick mass finally.
Pour the remaining ghee in to the sweet and remove from the heat.
Transfer in to a plate and decorate with nuts.
It looks like jelly.
Cut them in to desired pieces when it is warm.

PINEAPPLE DESERT

Pineapple chunks 1can

Sugar 1/2cup

Allpurpose flour 2tbsp


Eggs small 2

Any nuts Or pecans 3/4 cup


Method:-
Drain the pineapple and put the pineapple chunks in a bowl.
Add 1/2 Cup sugar to the juice and combine flour, eggs in a nonstic skillet, cook
until smooth.
Cook and stir until thick.
Pour over the pineapple chunks.
Add nuts,Stir to blend.
Can be made with peaches also.
IT goes well to serve as desert hot or chill!!
FRUIT CAKE

Temperature:225¤c Time :25-30¤c

Butter /margarine 100gm

Sugar 150gm

Allpurpose flour 200gms

Fruits)Apple,pear,pinapple,

Rasberry,cherries,flakes 300gm

Milk 200ml

Flakes 100gm

Method:-Melt the butter.

Place the flour(seived), in a big bowl add milk,mix well.

Add butter and mix thoroughly to a even mixture.

Grease oven tray (or pie tray), sized 23 cm.

Sprinkle flakes and 50gms sugar.

Pour the mixture evenly in the tray, Press all fruits bits and sprinkle

sugar over berries.

Now bake the it in the pre-heated oven for app.25-30 minutes,Or


until the upper part turns to golden yellow colour.

APPLE CUPS

Temperature :200-225¤C time:app.10 min.

Pastry sheets 2

Almond paste 100gms

Apples(small) 2

Egg 1

Butter 1tbsp

Method:-Keep out the pastry sheets to room temperature Or thaw them properly.

Heat the oven 2oo¤c-225¤c .

Roll out the sheet to square (little wider),take a glass to remove two puri shapes from
it(app.7-8cm diameter)

Roll out the almond paste to 7-8 cm diameter.Place them on the above pastry rounds.

Deseed and cut the apples to slices(thin like umbrella.)..Insert them in the "puris".

Brush on the apples with whipped egg & sprinkle with sugar.

APPLE PIE

Temperature:190¤c time: Total 2 hours

For crust:-(Ground recipe)

allpurpose flour 1 cup

Sugar 1tbsp

Castor sugar 1tbsp

Egg yolk 1

Lemon juice 1tbsp


Butter 90gm (chilled&cubed)

Filling: apples 6-8

Blackberries 1cup(fresh or frozen)

sugar 1cup

Method:Work with beaten egg with 1tbsp iced water.

-Rub the butter in flour very fastly.Knead it with the above mixture gently.

Make it as a ball ,cover it tightly and keep it in the refregerator for 1 hour.

Roll out the dough to dish size (roti) disk and press it in the pie dish.

In a large bowl toss with apples &berries with sugar,flour,lime juice,butter,

cinnamon powder.Fill the fruit stuff in the crust evenly.

Decorate the edges incurling manner.

Brush it with beaten egg.

Bake it in the preheated oven(190¤c) for 1 hour or till it gets golden colour on the top.

Serve warm with cream Or vanilla icecream.

PEAR SQUARES WITHCOLA TASTE

temP. 200¤c Time:25 min. Place: middle frame

Pears 3-4(fresh & ripedd moderately)

OR 1 tin

Walnuts 50gms

Margerine/ghee 100gms

Eggs 4

Milk 250ml

Sugar 200gms
Flour ½kg(500gms)

baking soda 1tsp

Vanilla sugar 2tbsp

method:-Warm the oven at 200¤c.

Smear the cake tray.(25*35 cm long cake pan).

Remove pears peel & discord the seeds,chop the nuts.

Smelt margerine/butter.

Whip eggs,sugar,vanilla sugar,Add syrup,margerine/butter.

Add flour ,baking powder,mix thoroughly.

Pour it in the tray.

Set all pear slices in clockwise style,fill in the tray evenly.

Sprinkle nuts over.

Bake in the middle frame approxmately 25 minutes.

remove and allow to coolto room tempearture.

Cut into squares when it is slightly warm.

COCONUT FLAKES CAKE

TemP.175¤C Time:6-8 min.

Coconut flakes 100gms

Butter/margarine 75gms

suager 150gms

Egg 1

Flour 1tbsp

Baking powder 1tsp


Method:-Warm the oven at 175 ¤c.

Whip sugar &egg till it is fluffy.

Smelt the butter.

Add coconut powder,flour,baking powder,and smelted butter.

Mix well.

Place the coconut mixture on a baking plate(use baking paper).!0 to 12 spoons.

bake in the middle frame for 6-8 minutes.

Remove and allow to cool.

Goes as well as desert and with coffee also.

PEACHMELBA

Peaches 4 (halves)1 tin

Vanilla sugar ½ltre

Frozen Rasberries(packet)

Sugar

Method:-Thaw properly rasberries to room temperature.

Drain them & paste 2 of them.

Add sugar.

drop icecream in a serving glass,chop peaches in them.

For topping decorate with berries sauce.

CHOCKLATE CAKE

CHOCKLATE CAKE (10 bits)

Temp:175¤c Time:25-30 min. Place in oven: middle frame

Butter/margarine 100gms
Sugar 150gms

Kakao 150gms

Baking powder 1½tsp

Flour 200gms

Vanilla sugar 2tsp

Eggs 2

walnuts 14-16

Method:-Put on Oven.

Melt butter,add eggs,sugar and beat briskly.

Add melted butter,flour,vanilla sugar and kakao,mix well.

Smear a round bake plate(mould _the bpttom should be


removable.approx.22cmdiameter)

Pour the batter evenly.

Press the walnuts over batter,bake it in the middle frame for 25-30 minutes.

Remove and let the cake turn to the room temperature.

Cut in to squares and serv with "whipped cream".

KAALAJAMOON(2)

Mawa 300gms

paneer 1/4kg
Allpurpose flour 50gms

sugar 1/2kg
water 1/4ml
cardamom powder
ghee for deep frying

Method
Make sugar syrup mixing water with sugar(should be 1 string)

Mash mawa&paneer to a smooth mixture.

Add cardamom powder, flour and knead well till smooth.

Add 1tsp milk if requires.

Make small balls (apply little ghee on palms)without any splits.

Make them walnut sized balls.Cover with a damp cloth.

Heat ghee .& remove from the heat,

Add some balls, and allow them to rise before transferingthem back on heat.

Fry on low heat, till they get dark red colour

Dip into syrup.

Allow to soak 10 minutes.

PINAPPLE MIRACLE

Crushed pineapple 1can

Sugar 1cup

Butter 1/2cup

Eggs(small) 4

White bread 5-6slices

MEthod:-

Stir well with butter and sugar to Cream.


Add eggs, 1 at a time,mix well(add 4

Stir in pineapple.

Make bread into cubes.

Fold in bread cubes.

Place in baking dish,Bake 50-60 min at 175*c.

FRUIT PIE

We can use all fruits like plums,peaches,Nectarine..etc(each 3-4 fruits)

Allpurpose flour 325 gms

salt pinch

Ghee/butter 160gms

Sour cream (cream fraiche``) 120gms

Mix the ghee &sour cream in afood proccesor.

Method:- Make the pie crust and press into a pie dish.(app.26cm).

Place in the refregerator for ½ hour.

keep in the oven at 225¤c allow to bake it for 10 minutes.

Chop the peaches & other fruits into thin slices.

Reduce the temparature to 175¤c.


Whipp the eggs(3) yolk by hand or mixi,sugar(150gms),flour(2tbsp) and sour cream to a
smooth

mass.

Arrange all fruit slices clockwise over the ½ly baked pie.

Pour the egg sauce over ot.

Now bake the pie further 40 minutes approxmately.

Note:-Cover with a aluminium foil to avoid burning.

Serving suggestion:Serve with vanilla sauce or vanilla ice cream Or lightly whipped
cream.

PEAR DESSERT

Pear with stalk

Coconut milk 1/2 tin

Honey 2dl

Cinnamon

Vanilla sugar

Nuts

Method for syrup:-

cook coconut milk along with cinnamon ,vanilla sugar,honey for 10-12 minutes.

Lightly roast nuts in tsp ghee.

Add sugar, oats 100gms,fry for 4 minutes.(oats should be crispy)Peel the pear and cook it
with covering with a baking paper.

Serving method:In a serving plate place the cooked pear ,pour 1 tsp honey mixture over.

Sprinkle oats and nuts,serve immediately.

Note:-Can be made with red apple also.

ALMONDS CAKE
The cake should be prepared before serving day

Time-40 minutes Place: Lowest frame tem:180¤c

Eggs 2

Sugar 150gms

Hazelnuts 100gms

Almonds cream 100gms

Apricot puree 200gms

Butter 2tbsp

Allpurpose flour 50gms

Baking powder pinch

Cream 100ml

Powder sugar 40gms

Almonds 100gms

Method:-Whip sugar and egg vigorously.

Chop hazel nuts.

Chop almonds cream (mazipan).

Soak almonds(or blanch) and peel them.

Grind them coarsely in the mixi.

Stir in apricots puree``.almonds cream and nuts in the egg.

Melt the butter and add to the above mixture.

Mix flour and baking powder along with cream.

Stir carefully.

Grease the baking tray approx.24 cm in diameter.


Pour the mixture and bake it for 40 minutes at lowest frame (oven).

Allow to stay for 2 hours before serving.Sprinkle with sugar powder.

BLUEBERRY MUFFINS

Temp: 225¤c Time: 10-12 min. Frame:_middle

Butter 100gm

Suagr 100gm

Eggs 2

Flour 300gms

Baking powder 1tsp

Blueberries 100gms

Milk 50ml

Method:-

Turn the oven to 225¤c.

Smelt butter,keep aside.'

Whip egg& sugar to fluffy,add butter.

Mix flour,baking powder and berries.

Stir carefully,into a fine batter.

Add milk finally.

Arrange papermoulds (cupcakes moulds) on a baking tray.

Fill 2/3 of the cup moulds with the batter,and bake in the middle frame approx. 10-12
min.

Serve with cold milk.

(50)COCONUT CAKE
Tem:175¤c Time:10 min Frame:middle

Turn the oven to 175¤c

Egg 1

Butter 200gm

Sugar 150gms

Dessiccated coconut 300gms

Method:-Smelt the butter.

Beat egg in sugar to fluffy.

add vanilla sugar,desiccated coconut and smelted butter.Mix well.

Arrange the cup moulds on the oven tray and fill with 2/3 batter.

Bake at in the middle frame, for approx.10 min.

BUTTER CAKE

Temp 150¤c Time: 30min. Frame: Middle

Butter 300gms

Sugar 150gms

Allpurpose flour 300gms

Maizena flour 250gms

baking powder 1tsp

Method:-turn the oven to 150¤c.

Mix sugar,butter to fluffy.

Add flour,maizena flour and baking powder,mix well.

Get a fine batter.

Pour the batter in paper moulds (2/3rds) and bake them approx.30 min.
CHEESE CAKE

Temp:175¤c Time:20min. Place: Middle

Dough;._ Digestive kex

Butter 75 gm

cinnamon ½ tsp

Filling:-Kessella light 250gms(sour cream)

Eggs 2

Sugar 50gms

Method:-turn the oven to 175¤c.

Powder the kex biscuits.

Smelt the butter.Add kex and cinnamon powder and mix to a fine dough.

Press into a pie mould (can be removable the bottom frame) apprx:24 cm in diameter.

Add the sourcream(kessella),sugar,eggs in a bowl. Mix well.

Pour it on the pie crust set evenly.

Bake it in the middle frame for 20 min.(approx)

CHOCKLATE CAKE (20 bits)

Temp:225¤c time: 20 min. frame: middle

Butter 100gms

Flour 300gms

Sugar 200gms

Kakao 2tbsp

vanilla sugar 1tbsp

Baking powder 2tsp


Eggs 2

Milk 150ml

Blockchocklate bar

Method:-Start the oven at 225¤C.

smelt the butter,let it turn to room temp.

Mix flour,sugar,kako,vanillasugar and baking powder in abowl.

Add eggs,milk and smelted butter and mix till they get fine mixture.

Place a baking paper on a oven tray.(25*35).cm

Pour the batter evenly on the paper.

Bake it in the middle frame approx.20 min.

Meanwhile cut the block chocklate bar into big pieces.

And keep them over the warm cake,it melts.

Spread out the chocklate over the cake when it is melting.

Cut the cake into 20 square bits.

GULABJAMOON WITH MILKPOWDER

Jamoons..jamoons..mouth watering desert!

Many methods toprepare jamoons,if you take

little care with the dough, you can get smoothy,fluffy,creamy jamoons.

Here are some recipesi know.

Milkpowder 200gms

Cream(milk) 300ml

Baking soda pinch

sugarpowder 2pinches
Rosewater 1tsp

Ghee 1tsp
Allpurpose 1tsp flour

Suji
2tsp

For syrup:-

Sugar
300gms 300gms

Water 200gms

saffron treads 2tsp

Mix the dough ingredients to a smooth pliable (bajji) dough.

Let it stay for 2 hours.

The dough set proper consistancy to make the balls.

For better result whip it for 2 minutes.

Make walnut sized balls without crackes.

Heat oil moderately and deep fry them over slow heat till they done.

The syrup should be warm(not hot) before you drop the jamoons.

Let them soak for 10 minutes,remove and serve.Sprinkle saffron threads over and serve!

In association with Art.com

GULABJAMOON(3)

Allpurpose flour 125 gms

Khoya(Mawa) 500gm(1/2kg)

Milk 1/4cup

Baking soda 1/4tsp


Cardamoms 1/4 tsp powder

ghee for deep frying

Sugar 250gms

Water 100ml

Method:-

Make the syrup with water & sugar,syrup should be single thread

consistancy,mix 1/2 cardamom powder,keep aside.

Crumble khoya and add flour and soda,cardamom.

Add saffron and mix to a smooth dough,Knead well to a soft

pliable dough.

Add milk when you are kneading,make round balls without crakes

Get approx.25 balls.

Heat ghee (not fumes)and put down from the stove and add 5-6 jamoons

and fry slowly to golden brown on low flame(heat).

remove and drop in hot syrup,allow to soak for 1/2 hour.

In association with Art.com

GULAB JAMOON-1

This method is with milkpowder.


Milkpowder 250gms

Allpurpose flour 1½tbsp

Baking powder 1tbsp

Ghee For deep frying

Milk 1tsp

Sugar 1cup

Water 2ooml

Rosewater 2tbsp

METHOD:-

Sieve milkpowder and flour,baking powder together.

Add 10-12 tbsp milk to get pliable dough.


Allow to stay for 1 hour.

Make one string consistancy syrup with sugar and water,maintain the heat.

Make it into walnut sized balls.

Deep fry slowly in the ghee to golden brown(do not burn them).

Dip the jamoons directly into the syrup.

Soak them for 3 hours.

Garnish with fried nuts before you serve.

Stuffed jamoons:Stuff with little khoya in the jamoons (when you are making balls)

Fry them and soak in the syrup as normal procedure.

Ensure that there are no cracks on them.

In association with Art.com


GULAB JAMOON-2

This is also with milk powder named as Nido or use "semper milk powder".

Nido 5-6 tbsp

Allpurpose flour 1tbsp

Semolina 2tbsp(fine)

Milk 2tbsp

Vanillapowder

Cardamom powder

Baking soda pinch

Oil/ghee 11/2tbsp

Water 2cups

Sugar 5cups

Rosewater

Method:-Maklight syrup with given ingredints.

Prepare for jamoons dough with,nido milk powder,

flour,ghee/oil,soda,semolina,vanillapowder and milk.

Make a smooth pliable dough,if it is very loose add little flour&milkpowder.

Cover it with a damp cloth for 15-20 minutes.


Make round gulab jamoons (walnut size-it becomes double in size)and fry them on low
heat till golden.

Dip them in warm sugar syrup for 10o-12 minutes,and serve warm or chill!!

In association with Art.comIn association with Art.com

GULABJAMOON(WITH SELFRAISING FLOUR)

Milkpowder 1/2cup

Fresh cream 100ml

Cooking oil 1/2 - 1tsp

Selfraising flour 1/2cup

Sugar syrup:sugar(3cup),Water(61/2cup),Cardamoms,Rosewater-1tsp

Note:-Instead of selfraising flour add,

Plainflour,Baking soda,baking powder1/2tsp).

Method:-Mix milkpowder,selfraising powder,add cream to make a smooth dough.Knead


well without crakes.

Roll out walnut size balls and cover with a damp cloth.

Prepare sugar syrup (light)and add rose water.

Heat oil,drop batch after batch jamoon balls,and fry them slowly over low fire.

Allow to fry till light golden brown.

Transfer into syrup and let them soak for 30 minutes.Serve.


In association with Art.com

MILK BURFI

Milkpowder 400gms

fullcream milk 2litres

Lemons 2

Ghee 3/4 cup

Cardamoms 1tsp(crushed)

Roseessence

Any nuts

Sugar syrup:

Sugar 21/2 cups

Water 31/2 cups

Method:-Boil milk,as soon as it boils add lemon juice.

The milk curdales,strain the whey and you get "paneer".

Meanwhile make syrup to one thread consistancy.

Add milkpowder and 1/2 cup of ghee to the syrup.Stir well

Add paneer and mix everything and cook on low heat.

Add cardamoms and stir all the time till it turns to a thick paste.

Pour the burfi on a wide greased plate,garnish with nuts.

Cut into square bits when it is warm.


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APPLE& RASBERRIES PIE

"When baking for someone with a wheat allergy, the safest


replacement is:

6 cups rice flour


2 cups potato starch
1 cup tapioca flour(big size saago or sabudana)

Mix together and use, 1 for 1, as a replacement for all purpose


flour in cakes and breads.(This information has taken from one baking recipe book.)

Nice to serve as dessert or with coffee.

Pie for 12 pieces.

Temp:180*c time(total):1hour. middle frame.

Allpurpose flour 500gm

Oats 200gm

Suagr 3tbsp

Cinnamon powder tsp

Melted butter/liquid margarine 70gms

Kessela 60gms(sour cream)

water 5tbsp

For filling:

Apples 8(approx medium)


Water 2tbsp

Sugar 100gm

Cinnamon powder tsp

Fresh or thawed rasberries 200gms

Almonds(chopped) 2tbsp

Egg(beaten) 1

method:-

Mix the dough in the food processor.

Add all ingredients except water.

Drive for few minutes till it becomes dough stage,add water and drive for few seconds
until it mixed evenly.

Make 2 balls(one should be bigger than the other) and keep in two salofen covers and
keep in the refregerator for 30 minutes.

Start oven at 180*c.

Peel all apples and discord the seeds and hard part of inside.

Cut intoi thin slices.Boil water along with apple slices in a skillet.

Keep the lid and let it boil for 3-4 minutes till apple turn to tender.

Remove the water and place the slices on a kitchen paper to dry.

Remove from the paper and add sugar,cinnamon powder and lemon juice,stir.

Take a pie mould 20-25 cm in diameter.

Roll out that big ball(dough),bigger than the pie mould.

Place it on the mould,so the rolled roti will be hang over the mould.

Spread out almonds chopping and place the apple slices around the
pie mould clockwise.Adjust all slices in a fine way.fill the pie mould with apple,spread
rasberries over them.

Roll out the small ball and overlap on the rasberries fruits.

Trim the edges(the dough should cover whole fruits.)

Brush the pie with beaten egg and make one or two small holes

in the middle.

Bake it in the middle frame for 30 minutes.

Serving suggestion:Serve warm with cold vanilla sauce or vanilla icecream.

SUGGESTION & TIPS

Can be baked yummy pies with fruits&vegetables,like...

red berries,black

berries,greenapples,pears,mango,rasberries,strawberries many fruits like


kiwi,Rhaubarb,mandarines,fresh plums,Peaches,papaya fruit,Sweet
orange,spinach,broccoli,onion,mixed vegetables,yellow pumpkin etc...

KAALAJAMOON(2)

Mawa
350gms

Paneer(home made cheese 200gms(fresh)

Allpurposeflour 60-65 gms


Sugar for syrup 550gms
Water 4-4½cups

cardamom powder

Milk For dough if needs


ghee

Method:-

Make 1 string syrup of sugar and water.


crumble khoya and paneer together mash finely without any lumps.
Mix the ilaichi powder and knead well. The dough should be soft & smooth.

If necessary mix little milk,


Make small pingpang size ballswith the whole dough,make them oval shape balls.

Stuff one piece of pista inside of each ball and roll nicely.

Heat the ghee (not burning) and remove from the fire,and add 4-5 balls and fry them
slowly to golden.

The syrup should be warm all the time (on other stove),drop them direct from the pan to
the syrup.

Allow them to soak for 20 minutes,serve warm or cold.

Sprinkle saffron strands over.

Suggestions:-It is a nice desert dish when parties or on special ocassions.

Insert almonds crush along with cardamom crush in the jamoons.For functions it seems
nice to serve little fantasy,am i right?

GREENPEAS KHEER

Fresh milk 250ml


sweetened condensed milk 100ml
sugar 100gms
cardamom seeds

Green peas 1cup

Ghee/butter 3tbsp
All type chopped nuts 1/4cup
Silver foil varaq

Method:

Soak peas overnight and grind coarsely.


Boil milk and add condensed milk, stirring constantly, till the milk get thicken.

Heat ghee in a nonstick skillet & add groundpaste and cook until fine aroma smell
releases.

Add the milk, sugar, cardamom seeds, nuts and cook till the peas turn translucent.

Pour in a bowl and press with silver foil(varaq) and serve hot.
Note:-Serve chill kheer when the weather is hot,it tastes good too!!

SAGOO KHEER

Sagoo(sabudana) 1cup(small)

Cardamoms 5pods(seeds)

Water 3cups

Milk 2-3 cups

Almonds flakes

Cashewnuts

Kissmiss

Saffron Threads1tsp

Method:-Wash and boil sagoo in water,let it boil over low heat till sagoo are
cooked,(becomes double size).

Add3/4 th milk and bring to boil.

Add sugar and boil till it gets thicken.

Roast nuts&kissmiss in a pan adding tsp ghee.

Add them to the sagoo kheer.

Sprinkle cardamom seeds and saffron threads,serve hot!

VERMICELLI KHEER

Fine vermicelli 100gms

Milk 3ooml

Cardamom seeds 10
Cashewnuts.

,kissmiss,almonds flakes

Ghee 2tsp

Mehtod:-Roast vermicelli in a tsp ghee for one minute.Should not burn.

In a nonstick vessel lightly roast the nuts,keep aside,

Boil milk and add sugar,simmer.

After dissolving the sugar ,add vermicelli and cook until it turns soft &tender.

Add nuts and kissmiss,cardamoms,Remove from heat.

Serve hot or chill.

BADAM KHEER

Almonds 1cup

sugar 25gms

elachi(cardamoms)

saffron

Pistachioes flakes

Ice cubes

Thick milk 1½cup

Milk 1cup

Method:-Blanch alonds and peel.grind them along with milk to a fine thick paste.

Cook along with milk until it turns kheer thick consistancy.

Remove from heat and cool it.

Serve chill with decorating flakes &saffron!


CARROT KHEER

Fresh&fine carrots

Milk 2cups

sugar 1 cup
Ghee 2 tsp
Cashewnut&Almonds
cardamomseeds

Method:

Peel the carrots& boil them.

Grind carrots into a fine paste.

Boil the milk for about 10 mts. and add the carrot paste and cardamom grains to the milk.

Add sugar keep stirring the on a lowheat.(otherwise it burns).

Roast the nuts in tsp ghee &add to the sweet.

Remove fromthe heat,cool and refregerate it atleast for 2 hours,serve chill!

RICEFLAKES KHEER

Riceflakes are called as poha,aval,chiwida,flatten rice,pressed rice etc.. .

Riceflakes 50gms

kissmiss 2tsp

Cashewnuts 1tbsp

Saffron threads

cardamomseeds

Milk 500ml

Method:-Clean &drain riceflakes.

On low heat boil; the milk.

Add cardamom powder.


Simmer,add drained riceflakes..

Allow to boil for 4-5 minutes(till the liqiud turns semi solid.

Add sugar and stir well.

Mix nuts,raisins and pour serving bowls or glasses,garnish with saffron threads and serve
hot!

PUMPKIN LADDOOS(white)

Grated white pumpkin 2cups

Carrot 1

Ghee 1/4cup

Cardamom pods

For syrup:

sugar 1cup

Water 1/2cup

Roasted nuts 11/2cups

Method:-Heat 2tsp ghee and roast lightly grated pumpkin&carrot.

Remove from the ghee and keep aside.

Roast all nuts in the same hot ghee.

Powder the cardamoms.

Prepare sugar syrup to one thread consistancy,

Mix roasted mixture,simmer.

Stir all the time until the mixture turns to a solid mass or the ghee leaves the edges.

Place the crushed nuts on a plate,make balls with above mixture and rotate them on nuts
powder.

Roll the balls between palms without any breaks.


Shell life:one week .

CARROT JAMOONS

Red coloured carrots; 1/4kg

sugar; 1/4kg

Plain Khoya 1cup

gulabjamoon khoya 1/2cup

cornflour 1/2cup

pistachios

sugar crystals; 1tbsp

water 11/2cup

cardamom powder;

Ghee +oil for frying.

Method:

Peel and grate the carrots.boil them in a pressure cooker wihtout using weight until they
become soft(approx.15min.)

Takeout extra water.

Mash and grind to pulp.

Crumble and mix both khoyas and add to the pulp and corn flour.

Mix thoroughly and knead to smooth dough.

Make out of the dough 30-35 round balls without any breakes.

Place in each ball one sugar crystal and pista bit,roll as usual,cover with a damp cloth.

Make a one light sticky syrup with sugar water.Add cardamom powder to it.

Heat ghee mixed oil moderately,and deep fry them slowly to golden brown.
Add directly to the syrup and soak them till 11/2 -2 hours before you serve!

Check the jamoons are absorbed properly,otherwise allow them to stay for 1/2 hour more.

SEMIYA&SAGOO KHEER

Semia ½cup

Ghee/butter 1tbsp

Cashewnuts 1tbsp

Kissmiss 2tsp

Cardamoms 1tsp

Sagoo(indian) 1tbsp

Water 4-5 cups

Milk 5cups

saffron strands 2tsp

Method:-

In a nonstick pan heat 1tsp ghee and roast nuts & kissmiss.

Remove slowly from the ghee,and add semiya fry to golden,remove.

Fry sagoo for 1 minutin thehot ghee and remove.

Crush thecardamoms.

Boil water,and addd sagoo continue to boil till sagoo cooked 3/4th.

Then add the semiya,boil 2-3 min.

Add milk (keep 1 cupaside),nuts and every thing except saffron.

Boil until the sugar dissolves,simmer.

Remove from the heat after 2 min. and serve after garnishing saffron strands.
DATES KHEER

Milk 2litres

sugar; 300gms

dry dates; 250gms

coriander coarsely ground 1tsp

poppy seeds ground powde 11/2cup

cardamoms, 10 powdered;

cardamom, 1 powdered;

Almonds 1cup

pistachios, 1tbsp chopped fine;

Ghee 350gms

Method:

Take milk in a well bottomed nonstick skillet,bring to boil.Deseed the dates and chop
legnthwise,add them into the milk,simmer.Let them boil along with milk on stirring
constantly.

After 25 min add the coarsed coriander powder and allow them to boil some more time.

Add poppy seeds powder,cardamoms and black cardamom powder,keep boiling on low
heat,until the mixture gets almost dry.

Add sugar now,and 150gms ghee and nuts and cook until the sugar absorbs to a fine
mass.

Add the rest of ghee ,keep stirring for sometime and remove.

Note:-Can be stored in the refregerator (for freshly)for one week to 10days.

Microwave warm before you serve.

VARIETY JAMOONS

This sweet i have tasted at one of my friends party.


It is variety and tasty.

Even we can make jamoons in the same way with cashewnuts and almonds too!!

Groundnuts 100gms

sugar 2cups

sour curd 1cup

Gram flour 2 tsp

cardamom powder

Rose essence

Ghee 2 cups

Method:

Wash the ground nuts and soak them for 4-5 hours,grind the into fine thick paste.

Add 7-8 cups warm water to it and extract 8-10 cups milk.

Boil it and add icup sour curd to curdle the milk.

Cool it,strain it slowly.

Remove the groundnuts paneer and add the 2tsp bengalgram flour and knead well.

Make them medium sized balls,and steam cook them for 4-5 min.

Allow to cool,heat ghee and deep fry them on slow heat to golden brown.Keep them
aside.

Make the sugar syrup for 15 min.timeadd cardamoms powder.Add the fried jamoons,add
rose essence,and serve!

RASAGOLLA

2½ litres milk (thick)

200 gms curd Or yogurt


100 gms cottage cheese

For syrup:-

800 gms sugar

1 litre water

For flavour:-

Rose essence Or

Vanilla essence

1 tsp ghee

1 tsp semolina

METHOD:-

Boil milk on a high flame in abig thick bottomed vessel.

When it bubbles,add yogurt or curd to it.

Then the milk curdles, (turn to low heat) allow to boil for 2 more minutes.

Remove from the flame,and let it stay without stirring for 10 minutes.

Keep a lid.Let the paneer(chenna) settle.

Drain it and wash the paneer over running(tap) cold water.

Drain again till whole water will drainoff.Or use hands to get rid off the

Remaing water. Keep aside.

Crush the (mashed) cottage cheese to the paneer and make a fine dough.

Add the semolina to the above paneer and rub thoroughly for 5 minutes.

Or use a rolling pin for 3-4 minutes.Make walnut size balls without any splits(Apply
ghee to the palms.

Cover them with a damp cloth.Keep aside.


Now Take a big thick bottomed skillet,fill with 1/3 of water and boil.

When it give bubbles, add the paneer balls to it.and cotinue to boil on high flame

With a tight fitting lid (or use pressure-cooker without whistle)for 40 minutes.

The balls should 3 times bigger than before!.Turnoff the stove.

Meanwahile prepare syrup with given ingredients.

The syrup should be more thicker than gulab jamoons syrup!.

Now transfer all paneer balls to the syrup, (using a spoon) with extra care.

Now boil the balls again in the syrup for 20 more minutes.

Cool it and add the essence.

Chill and serve.

Suggestion:-It can be prepared without cottage cheese also, but the measurements and
method is same as above.

In association with Art.com

INSTANT RASMALAI

Milkpowder 1cup

Bakingpowder 1tsp

Ghee 1/2tsp

Sugar 3/4cup

Milk 1litre

Egg lightly beaten

Saffron pinch

Pista crush 1tbsp

Cardamoms coarselyground
Method:-Boil milk,sugar&saffron.

Make a softdough with milk powder,ghee,baking powder,and lightly beaten egg.

make balls and flatten them and add to the boiled milk,boil further,and flip over them
,cook for 5 minutes.

Cool and add chopped pista,cardamom powder.

Chill for 3 hours in the refregerator.

Aval payasam

Calledas pressed rice,flattend rice,aval, rice flakes,flaked rice,poha etc..

whole cream milk 1 ltr

Poha (beaten rice) 1/4 cup

Sugar 1 cup

Almonds 5

Cardamom powder 2tsp

Cashew nuts 4

Raisins 15

Pistachios sliveredthinly5

Method

Wash beaten rice, drain and keep aside for 10 minutes.


Let the rice become loosen with a fork(each should be separated)
Boil milk in a large deep skillet.
When itis boiling well, add poha, stir gently to resume boiling.
Simmer.

stirring occasionally, let it boil until it reduce its original volume.


Add sugar,cardamom, stir.
Add cashews, raisins, boil for 2 more minutes.

Garnish with chopped pistachios and almonds.


Serve hot.
Mango Payasam

Milk 1/2 litre


Sago two tablespoon
Cashwenuts 100 gms
Cardamoms
Fine Mango Puree 1 cu

Ghee 2 tablespoons
Sugar

Method:

Heat Ghee and fry the cashewnuts in it.

Put Sago and milk and allow it to boil.

Add sugar to taste and powdered cardamom.

Simmer till milk thickens.

Add the mango pulp and remove from fire.

Serve hot or chill.

POppyseeds PayasaM

Pooppyseeds 5 tsp
Ghee 1 tsp
Fresh grated coconut 4 cups
Jaggery 1 cup

Can be used sugar also!


Milk 1/2 cup
Cardamom tsp

Method:

Fry the poppyseeds to light brown color with ghee

Grind fried kashkash, coconut.

Mix jaggery with water and boil the mixture.

Filter the boiled mixture if necessary.


Take the juice of the ground mixture and mix both mixtures and heat it .

Add milk and cardamom powder to the boiling mixture and stir it well. Serve hot.

Mango Payasam

Milk 1/2 litre


Sago two tablespoon
Cashwenuts 100 gms
Cardamoms
Fine Mango Puree 1 cu

Ghee 2 tbsp

Sugar

Method:

Heat Ghee and fry the cashewnuts in it.

Put Sago and milk and allow it to boil.

Add sugar to taste and powdered cardamom.

Simmer till milk thickens.

Add the mango pulp and remove from fire.

Serve hot or chill.

poppyseeds payasam-1

Pooppyseeds 5 tsp
Ghee 1 tsp
Fresh grated coconut 4 cups
Jaggery 1 cup
Milk 1/2 cup
Cardamom 1/2 tsp

Method:

Fry the kashkash to light brown color with ghee

Grind fried kashkash, coconut.


Mix jaggery with water and boil the mixture. Filter the boiled mixture if necessary.
Take the juice of the ground mixture and mix both mixtures and heat it until it boils.

Add milk and cardamom powder to the boiling mixture and stir it well. Your gasagase
payasa is ready to serve or drink.

Bottlegourd Payasam

1 Bottlegourd (sorakaya)
Sugar
Whole Milk 3 - 4 cups( milk-maid tin preferred )
Cardamom 2-3
Raisins
Cashew
Ghee method:

Grate the bottlegourd,sqeeze extra water,fry for 2 minutes in tbsp ghee.

Boil milk until thickens,add grated bottle gourd,boil for 8-10 minutes,add
sugar,cardamoms powder and roasted cashew,raisins.

Coconut-jaggery Payasam

Jaggery grated 1cup


Ghee tbsp
Greengram husked 1cup
Green cardamoms
coconut milk 450 ml
Water to cook
For garnishing
Freshly grated coconut 2 tbsps
cashew nuts 1/8cup
Almonds 1/8Heaped
pistachios 1/8cup

Method
meltthe jaggery with some water. it. Keep aside.

Fryhusked greengram in little ghee,cook it,along with coconut milk and cardamoms

Cook for 10 minutes on low heat. Add jaggery water.

Can be tasty weather chill/ hot!

Garnish with given ingredients.chill it before serve.


Chill the payasam (kheer) and then serve with sprinkle nuts over!

Poppyseeds Payasam

Pooppyseeds 5 tsp
Ghee 1 tsp
Fresh grated coconut 4 cups
Jaggery 1 cup
Milk 1/2 cup
Cardamom 1/2 tsp

Method:

Fry the poppyseeds to light brown color with ghee

Grind fried poppyseeds, coconut.

Mix jaggery with water and boil the mixture. Filter the boiled mixture if
necessary.

Take the juice of the ground mixture and mix both mixtures and heat it until it
boils.

Add milk and cardamom powder to the boiling mixture and stir it well. Your
gasagase payasa is ready to serve or drink.
* Sorakaya Payasam

* Bottlegourd 1fresh &young


Sugar
milk-maid 400gms tin
* Cardamom 5
Raisins
Cashew
Ghee 1 tbsp
*
Method:

Peel the bottle gourd,discard the seeds and fiber.

chop into small bits and pressure cook for 8 min.OR until done.

Smash the cut pieces to smooth mass(or blend it in a blender)

Measure the bottlegourd with a cup.


Take equal quantity of sugar in a bowl, add 1/2 quantity water and boil.

Add the cooked vegetable to the sugar syrup and boil.

Add milk and boil on a low flame, until the milk get

thickened.

Milk tends to stick at the bottom of the pan.Remove from heat.

Heat ghee and saute' the cashew,raisins.

Add the cashew and raisins.

Crush the cardamom and add to the payasam.

Note: If youlike to use milkmaid sugar should be half the quantity of the Bottle
Gourd.

(Milk-Maid is sweetened.)

BENGAL PANEER SWEET

The paneer should be home made & fresh,to get delicious sweet.

Fresh home-made paneer 250gms

Sugar 250gms-300gms

Raisins

Almonds blanched and sliced 10

Coarselycrushed cardamoms

Fresh cream 1tbsp

coarsely powdered sugar tbsp

Allpurpose flour ½tbsp

cardamom powder

saffron strands

Milk 1/4tsp
Method:-

Dissolve saffron in tsp milk and add to the cream.

Mix well the remaining ingredients, except paneer.

Knead paneer and flour till smooth dough.

Divide it into walnutsized balls. Press to a small puris and place a spoon of the prepared
filling in it and close thoroughly..

Flatten them slightly.

Boil3/4 litrewater to the sugar,and boil.

When thewater gets thicken(light syrup,)add slowly these paneer balls.

Allow them to boil for 12 minutes over low flame,they become double in size.

Remove from heat and keep aside.

For Ras:-

milk 750ml

Sugar 1½cups

Khoya 50gms(crumbled)

pistachios 10 sliced

Method:-

Boil the milk over low heat until it reduces to ½ liter.

Add sugar and crumbled mawa,Stir well.Boil &remove from heat.Cool.

Drop the cooked malai chops in a deep serving plate along with syrup and pour the cold
thickened milk over it.

Garnish with chopped pista bits,

serve chill!

Rasmalai
2 containers Ricotta cheese
sugar 1 1/2 cups
milk powder 2½tbsp
cardamoms 6
Almondslices 2½tbsp
half-and-half 1 cup

(½ part normal milk+½part cream milk)

Method:-

Preheat oven to 175*c.

Set aside 3 tbsp of the sugar.

Grind cardamoms to powder.

Mix cheese, sugar, milk powder and tsp cardamom,mix well .

Spread the mixture into the glass pan and bake for 30 minutes.

Takeout from oven.

Sprinkle almonds on top and let cool for one hour.

Mix half-and-half with the 3 tablespoons sugar and cardamom powder.

Pour it on top of baked cake.

Dash with saffron strands.

Chill in the refrigerator before serving.

KALAKAND-3

Makes about 16 pieces.

Homemade cheese(paneer) 75gms

Wholemilkpowder 100gms

Sugar 50gms

Cream milk 50ml


Cardamomseeds

Almonds slivered

Silver warak

Method:-Take a nonstick pan and mix all ingredients.

On a medium heat cook the mixture till it gets thicken,

stir all the time till it leaves the sides.

Transfer into a flattray or plate,Garnish with almond flakes

&press thesilver warak.

cool and cut into desired shapes.

8 minutes kalakand

Sweetened condensed milk 1tin(app.400ml)

Yoghurt 1tbsp

Drymilkpowder 1tbsp

Ghee 1tbsp

Cardamoms seeds 1tsp

Mwthod:-

It varies with oven to oven.Buthere i amgiving 1000watt.

Mix all ingredients in a wide,big microwave resistable bowl.

Stir well,and microwave for 3minutes on high.

Takeout and stir,keep it back andcook for 2 more minutes on low Check again.

It should not burn.Cook further 2 more minutes till you feel the right consistancy.'

Think it will be set even it shows little thin

also!
Pour on a wide plate and press the silver waraq and decorate with dry roast cashewnuts
on each.

Cut into square pieces/diamond bits,when it is warm according to your taste.

Mango Rabri

Milk 6 cups Sugar 1 cup Mango Pulp 1 cup

Method: Put milk in a pan.

Boil and simmer till it acquires a granular consistency(takes 1hour).

Remove and add sugar and stir until it disolves.

Add the mango pulp when the rabri has cooled down.

Serve chill.

MANGO SHRIKAND

Mango pulp small cup

Curd/yogurt 3cups

Mixed nuts chopped

Cardamom 1tsp

Sugar tbsp

Method:-

Whip sugar ,curd to a creamy substance.Strain well

Through a musline cloth.

Strain the mango pulp also.(to remove most of the liquid)

Powder cardamoms.

Mix the powder to mango.

Mix everything together.

Pour into a large bowl and chill it.


Sprinkle the nuts before you serve!

VARIETIES OF HALWAS

FIGS HALWA(atti pandu)

This fruit is Called as Anjeer (hindi),attipandu (in telugu).

sweetened condensed milk 1/2tin(200ml)


figs / anjeer 1/2kg
Milk 500ml
Ghee / butter 1tbsp

Nuts Mixed (any)

Silver waraq

Method:

Boil the milk.

Soak the figs in the milk for 2 hours.

Dry roast the nuts,keep aside.

Blend it into a smooth paste.

Heat the ghee in a non-stick pan and add the condensed milk,

fig mixture.

Cook on stirring till the ghee leaves sides of the pan.

Add the roasted nuts,stir well.

Serve hot garnished with silver leaf.

DATES HALWA

200 gm Dates

1 tsp Wheat flour


4 tsp Brown Sugar
Pinch of Cardamom
Ghee
Cashewnuts

Method:

Deseed the dates,and soak them in water for 60 minutes.

Blend into smooth paste, with a little water.

Fry 1 tsp of wheat flour till light brown, add this paste along with 3 tsp milk.

Keep the lid and add 4 tsp of sugar,stir well.

Stir all the time on cooking(app.12 min)

Add warm ghee while it is cooking,stir and remove whrn it reaches to a thick paste
consistancy.

Fry the cashewnuts,pistachios and cardamom in the ghee and add to halwa.

Pour into a greased plate,and cut squares

when it set properly.

Shell life:- can be stored in the refrigerator for 8-10 days.

BURFI WITH VERMICELLI/ SEMIYA

Sweetened condensed milk 1tin(400ml)

Vermicelli 2 cups
Scraped Coconut 1 cup
Almonds/cashew powdered 1 cup
saffron

Milk 1tsp

Method:-

Slightly roast vermicelli .

Boil water,add vermicelli to tender.

In a skillet,add condensed milk,roasted vermicelli,almond/cashew powder and


scraped coconut.

Cook on stirring for 4-5 minutes


In milk add saffron strands to dissolve.

Add the saffron milk to the above mixture.

Takeoff the heat,and transfer into a plate,cut into pieces when it is warm.

Note:-Need not add sugar,bcoz the condesed milk is sweet,if requires more
sweet,add sugar.

APRICOT HALWA/BALLS

Dry(not sweet)Apricots 450gms

Sugar 1cup

Pistachioes 1/2cup(garnishing

Method:-

Place the apricot in a food processor and blend them to a smooth paste, adding a
very little wate.r
Grease them with a little oil.

Place a small amount of apricot paste in the centre of your palm and shape into a
walnut-sized ball.
Roll them in sugar and press a pistachio on the top of each ball.
Indent the center of each apricot ball with your thumb and press a little of the
chopped pistachio into it.

Fold the sides and reshape into a smooth ball, then roll in sugar.

BURFI WITH NUTS

Cashewnuts,Pista,almonds 1tea cup

Cardamoms 8
sugar 1tcup

ghee small cup


milk powder 1/2 cup

Crushed pista 1tbsp

Silver waraq
Method:

Blend all nuts along with cardamoms into powder.

Make sugar syrup to one thread consistency.

Hold the ghee warm all the time.

Add the nut powder slowly into the syrup,mix well.

Keep on stirring,and add little by little warm ghee.

Remove the heat, and add the milk powder and mix well.

Transfer into a greased plate,and cut into desired pieces when it is warm.

Press silver waraq and sprinkle pista crush over.

BURFI WITH CARROT

Grated carrot 1 cup

Sugar 1 1/cup
Scraped coconut 1cup
Milk 1/2litre

Ghee 41/2tbsp

cashew nuts 2tbsp

Method:-

Boil the milk till it becomes half quantity, add sugar, keep aside.

Dry roast the carrot and coconut separately.

Add the carrot and coconut and keep on stirring until it turns into a thick
consistancy.

Cook until it leaves the pan sides.

Add cashewnuts and stir well.

Pour into a greased plate and cut into diamond bits when it settled.

Sprinkle saffron strands.


BURFI WITH COCOPOWDER

Allpurpose flour 75gms


sugar 41/2 cups
milk powder 3 cups

cashew nuts 3tbsp chopped

coco powder 3 tsps


ghee 6 tsps
Ghee 200gms

Method

Heat ghee,and add flour & cocoa powder.Fry them.

Combine suagr and 100 ml water boil till below one string consistency,add the
above mixture.

Keep on stirring without burning/sticking to the bottom.

When the mixture thickens and starts to leave the sides, add the cashew nuts.

When the mixture starts frothing,it is time to transfer into a plate. Remove and
press the cashew bits,cut when it is warm.

COCO-GRAMFLOUR BURFI
* Bengal gram flour 1glass
* Coconut 1glass

Sugar 21/2glass
Ghee 2glass
milk 1glass

Method:

Combine all ingredients together.

Heat a skillet and pour all above and cook on medium.

Keep stirring continuously.

When it leaves the sides and turn to a big lump,putoff the heat and transfer into a pre-
greased plate,cut into squares when it set properly.
HANDY TIPS:-

Can be made with..

!)Almond powder & bengal flour

2)Cashewpowder & bengal flour

3)Mawa & bengal flour

4)affpurpose flour& bengal flour

5)Husked greengramFlour&bengal flour

6)Bengalflour&coconut&Apple crush

FIGS BURFI(ANJEER)

sweetened condensed milk 200 gms/1/2tin


chopped fig / anjeer 250 gms
milk 1/2 litre boiled
ghee/butter 2 tbsp

Method:

Soak the figs in the milk for 1 hour. Grind it into a paste. Keep aside.

Heat the ghee in a pan and add the condensed milk, fig paste and stir continuously till
it leaves the sides of the pan.

Serve hot garnished with silver leaf and cashews.

DATES BURFI

sweetened condensed milk 1tin/400gms


de-seeded dates chopped 500 gms
Ghee 2 tbsp
water 1/2 cup
Flour 2 tbsp
silver waraq

Method:
In a pan heat the ghee, add the allpurpose flour and fry for a minute.

Add the water mixing well and allow it to boil.

Add the dates, condensed milk and cook well, till the mixture leaves the sides of the
pan.

Remove from fire and cool and cut into squares.

Serve garnished with silver waraq.

TOMATO HALWA/BURFI

RED,RIPED tomatoes 400gms

corn flour 75gms

Sugar 300gms

Ghee/butter 75gms

Roasted cashew nuts

Almonds roasted

cardamom powder

Method:-
* Cut the tomatoes into small pieces and blend them to a fine puree. Sieve through a
fine cloth and separate from the pulp.

To the tomato puree, add 1 glass of water and corn flour.

Mix well and set aside.

Boil 1 cup of water & sugar,while boiling add tomato mixture and cook until it
thickens.

Add ghee and stir for few minutes.

Add cashew nuts, almonds, cardamom powder and mix well.

* Pour the mixture over a greased plate and set aside. cut into pieces.

BURFI WITH GROUNDNUT/PEANUT


Rosted groundnuts 2cups

Scraped fresh coconut 1/2cup

Ghee 1tsp

Essence

Sugar 11/2 cups

Colour optional

Method:-

Takeout the groundnuts/peanuts skins.

Blend them coarsely, scrap the coconut. Mix together.

In a thick bottomed skillet,add water & sugar,make a one string consistency.

Add the essence.Remove from the heat and add the nuts powder mixture.

Pour into a pregreased plate,press evenly.

Cool and cut into desired bits.

BISCUITS& NUTS BURFI

Easy to prepare and tasty to serve.

Can be used Mariebiscuits or parle biscuits.

Vanilla Wafers

Walnut powder: 1 Cup


Condensed Milk 1/2 Cup

Nutmeg

Cardamom Powder

Method:

Mix all ingredients to a fine dough.


Pour into a tray,and keep into the refregerator for 15-18 minutes to set well.

Roast walnuts and press over the cake,cut into desired bits,serve chill.

MANGO BURFI

Goes well with fresh mango pulp/ tin.

Mango pulp 41/2 cups


* Milkpowder 11/2cup
* Sugar 2cups
* Ghee ¾ cup -1 cup
* Cardamom powder 4tsp
* Cashewnuts roasted 2tbsp
o Method:-
* Mash the mango pulp & milk powder.Keep it on the stove and stir well.
* When it starts boil,add sugar and boil,add nuts and ghee.
* Put the lid and cook on medium heat.
* Cook until it thickens,add cardamom powder.
* Keep stirring and pouring ghee slowly into the halwa.
* When it leaves from sides,takeout and transfer into a pregreased plate.
* Cut when it cool properly.
*

BOTTLEGOURD HALWA

Called as “kaddu”,”sorakaya”,Lauki”,”Aanapakaya” etc..

Milk liter Thick milk


Bottlegourd (Only the green portion) 2 cups grated

Mawa /Khoya 1glass


Sugar 1 cup
Green color optional)
Grounded cardamoms

Cashewnuts Roasted 3tbsp

Method

Keep milk to boil, mean while grate the bottle gourd.

Add the grated B.gourd to the boiling milk.


When the milk reduces to 50% add mawa, sugar and color(if like to add)

Cook until it turns to a creamy substance and leaves the skillet sides.

Add cardamom powder and mix well,remove and pour into a greased tray and
press the roasted cashew nuts

Cut into desired pieces.

MAWA BURFI

Gratedkhoya 1/2kg
powdered sugar 260gm
cardamom powder
For garnishing:
1/3 tsp cardamom powder
2 tsp chopped pista
silver waraq

Method

Mix grated khoya to the sugar and cook on a slow fire till the

mixture is semi-solid.

Remove from the fire.

When cold, mix in the cardamom powder and spread the mixture

evenly on a greased tray.

Sprinkle cardamom powder and chopped pista all over and

presssilver sheets on the mixture.

Cut into medium sized squares when set.

BURFI WITH CHEESE(PANEER)

Can be used fresh paneer or substitute ricotta cheese.

Ricotta cheese 200gms


sweetened condensed milk 400ML

Ghee/butter 125gms
Nuts 1/2cup
Method :

* Melt butter,add paneer/ricotta cheese.


* Cook for 3 minuts on stirring. Add condensed milk.
* Cook the mixture on stirring for 20-25 minutes,add roasted nuts and cardamoms.
*
When it turns to a thick paste consistancy,transfer into a greased plate,cut into square
pieces.

CASHEWNUT BURFI

powdered cashewnuts 1glass


sugar powder 1/2 glass
Tsp milk 1/2 tsp
kewra essense Few drops
Silver waraq optional

Method:

Combine the two powders.

* Mix milk wiht the essence.


* Combine together powders & liquids above.
* Place it in the baking sheet and roll it,decorate with silver waraq.

Cut into diamond bits.

BENGALGRAM BURFI

Bengal gram 250gms


Fresh grated coconut 1
Ghee/butter 125g/1/4kg
milk 1 litre
sugar 500g/1/2kg
cardamom powder 1/2 silver waraq
Method:

Soak the gram in water overnight.

Drain and grind it to a thick fine paste using little water.

Roast the grated coconut to a pink color and keep aside.


Heat ghee in a pan and fry the gram paste on a medium flame till all the moisture
dries up.

When the mixture separates from the ghee, add sugar, milk and roasted coconut.

Stir well and cook till the mixture is thick and leaves the sides of the pan.

Turn on to a greased plate and spread evenly.

Decorate with cardamom powder and silver sheets. Cut into desired shapes.

By the same procedure, instead of Bengal gram take green gram to make moong dal
burfi.

Bombay rawaHalwa (Semolina pudding)

Semolina ½cup

Sugar 3/4-1cup(as yourtaste)

Ghee 1/4 cup

Cardamomsseeds tbsp

Cashewnuts 7-8(optional)

Yellow food color optional

Hot water 1cup

Method:-

Heat ghee,let it warm.

In a non stick skillet dry roast rawa

without changing colour.

Dissolve (if use)colour in atsp milk.

Fry cashew in a tsp ghee.keep aside.

Crush cardamomscoarsely,keep aside.

After boiling water ,reduce the heat,and slowly pour the dryroasted
semolina,on stirring continuously.Coverandcooktilldone.

Check without burning.

Now add slowly the sugar to the cooked rawa without any lumps.

Add more ghee,and cardamom powder,stir & cook till the sugar&semolina

gets to a fine thick lump.Add the colour,too.

Remove and add cashewnuts,serve with puri.

CHUMCHUM (Bengali)

The method of chumchum is almost like rasgulla,

If you want rich look &festive type,

Make chumchums filling with little crushed pista,small sugar candy inside.

Garnish with coloured cocnut scrapings and press a little silver/gold waraq over.(on the
top!)

Can be used vinegar/lemon juice for curdle milk instead of Alum.

Milk 4liters

Sugar 1kg

Alum(patika) 1tbsp(10gm)

Saffron strands 10

Almonds 12

Pistachioes 12

Essense Kewra/Vanilla

Mehtod:-

Heat the milk on high until boiling point.

Add the alum powder to curdle(or can be used vinegar).

Drain it on a muslin cloth, immediately.


Press it and allow to sit for some hours.

Add saffron powder to the paneer ,mix well,and make trianglar

Chum chum.

Boil 21/2 cups of water with sugar and make syrup (one string)

And drop the chum chum ,and cook them over low flame for 45 minutes.

In a tray place chum chum cream whirl circles in their center.

Sprinkle pistachioes and essence over,serve it.

RAJBHOG

Use always fresh chenna(paneer)to get good and tasty rajbhog.

Paneer /chenna 1/4kg

Mawa/khoya/sugarless kova 31/2tbsp

Plain flour tsp

Semolina(rawa/suji) tsp

Saffron strands 7-8

Rose syrup/essence 11/2tbsp

Soaked pista/almonds 1tbsp(together)

Cardamoms powder 1/4tbsp

Sugar 5 cups

METHOD

Knead the fresh paneer to a smooth dough.

Add semolina&flour knead again (not so rough).

Divide into 13 balls,


Drain the nuts from soaked water and peel them,crush them.

Mix rose syrup/essence.cardamom powder to grated mawa.

Knead it into a dough.

Mix in the roughly chopped pistachio nuts & almonds and divideinto13balls.
Stuff a portion of mawa balls into each portion of cottage cheese ball and form them
into marble-sized balls.

Combine sugar with 1/2litre water. Bring to a boil and make thin sugar syrup.

Bring sugar syrup to a boil in wide-mouthed pan and add saffron.

Gently slide in stuffed cottage cheese balls and cook for five to six minutes on high
heat.

Sprinkle about quarter cup hot water and continue to cook on high heat till they are
almost double in size.

Remove and keep in sufficient quantity of sugar syrup.

Refregerate and chill to serve.

WALNUTS HALWA

Called as akhrot fruit, looks like a human heart.Tastes as little bitter & sweet.Good for
health and have more fat (good fat if takes in limited quantity

It has Omega-3).

Ghee/clarified butter 1cup

Cardamoms powder

Fullcream) Milk powder 2cups

Eggs 4

(Beaten lightly)

Sweetend condensed milk 1tin(400ml)


Walnuts (chopped into two) 2cups

Method:-

Heat ghee,add milk powder along with cardamoms powder on low heat to light
brown.Stir constantly to avoid burning.

Beat the eggs lightly and add ,cook for 6-7 minutes till the mixture gets dark brown.

Now add condensed milk and cook for 2-3 minutes on stirring till the mixture leaves
sides.

Add nuts and stir fry for a while.Putoff the heat.

Transfer the mixture into a gresed plate and press the walnuts,cut them into squares
and serve!

BREAD SWEET (DOUBLE MEETA KA BREAD)

Bread 12 slices

ghee 1 cup (clarified butter)

milk 1 litre

Sugar 2 cups

saffron

warm milk 2tbsp(to dissolve saffron)

cardamom powder

double /heavy cream 1 cup

cashew nuts 3tbsp

Almonds 3tbsp

Raisins 2tbsp

Method:

Soak almonds and chop them.


Roast cashew nuts,Powder cardamoms.

Cut each bread slice into four triangles. Heat ghee in a skillet and fry them in clarified
butter till golden brown(you can heat 4 tablespoons of ghee for 12-16 triangles).

Boil the 1 litre milk until it is thickened and reduced to bout 1/4 th of its quantity.

Soak saffron in 2 tablespoons of warm milk.

Make a sugar syrup by adding half a litre(2 cups) of water to the sugar and boil it for
15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar
syrup. Remove from heat.

Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them.
Pour the sugar syrup, double cream and milk alternately over the bread pieces while they
are still hot. Refrigerate and serve.

Qubani Ka Meetha

This dessert can be served either with fresh cream, Custard or even Vanilla ice cream.
Ingredients : 200 gms. Apricots dried (Whole) (Qubani) Sugar 60gms Fresh Cream
(whipped) 50ml Water 300ml

Method: Wash and soak the apricots in hot water for 15mts. Mash and stone the
apricots. Break open the stone and remove the nuts. Heat the mixture of apricot and nuts
until it starts thickening. Add sugar and cook for another 2 minutes. Allow the mixture to
chill. Serve it with fresh cream, plain custard

or Vanilla Ice-cream.

An immensely popular Hyderabadi sweet dish, specially favoured during the Ramzan
festive season.

QUBANI KA MEETA-2

250 grm apricots (qubaani) 1/2 litre milk 125 grm sugar edible food color - red
(optional) 1 tbsp clarified butter Method

Soak apricots in just enough warm water for 6-7 hours or overnight. Using a knife
separate fruit and nut. Keep the nuts aside. Using the same water blend the fruit pulp into
a coarse paste. Pour this paste in a thick bottomed pan, add milk and cook on a medium
flame till it thickens. Keep stirring the mix. Add sugar and reduce the flame, and keep
stirring. Cook for 10 more minutes till it thickens and switch off the flame. Add color if
using. Crackle the nuts and carefully remove all the seeds. Soak them in hot water for a
while and peel the skin.

Split them and add these to the sweet.

Finally add clarified butter and stir well.

Sweet Puri

powderedcashewnuts 1cup
sieved icing sugar ½cup

cardamoms 3powdered
saffron
milk 3 tbsp
Almond essence

Method:
Combine the cashewnuts, sugar and cardamom powder.
Warm the saffron and dissolve in 1tsp of milk.
Add the saffron, essence and enough milk to make a dough.
Divide the dough into 10 parts.
Take two small sheets of polyethylene and a disk of 2" diameter.
Put one sheet and the disk on a board.
Keep one part of the dough inside the disk, cover with the other sheet and roll to the
shape of the disk.
Repeat the same with the remaining dough.
Place on a banking dish and bake in a moderate oven at 175*c for 15 to 20 minutes.
Cool and store.

FRUIT SALAD

Whipped Cream Dressing 1 can


(16 1/2 ounce) pitted sweet cherries drained, 2 cans (15 1/4
ounces each) pineapple chunks in juice and drained but 2 Tbsp.
juice saved, 3 oranges cut into small chunks or 2 cans (11
ounces each) mandarin orange segments drained, 1 Cup minature
marshmallows.

DIRECTIONS: Prepare Whipped Cream Dressing. GENTLY toss


dressing and remaining ingredients in a large glass or plastic
bowl. Cover and refrigerate for at least 12 hours to blend
flavors BUT no longer than 24 hours. Cover and refrigerate
any remaining salad.

**WHIPPED CREAM DRESSING


eggs beaten 1

sugar 2tbsp

Lemon juice 2tbsp


Reserved pineapple juice 2tbsp

Butter 1tbsp

Dash of salt

Heavy whipping cream 3/4 Cup

DIRECTIONS:

Heat all ingredients except whipping cream to boiling in 1 -quart saucepan over
medium heat stirring constantly
and let cool.

Beat whipping cream in chilled, medium bowl with electric mixer on high speed until
stiff.

Fold in egg mixture. Serve.

Date Bars

crushed pineapple 2 cups


chopped dates 2chops
oats 3 cups
coconut 1 cup
chopped walnut tbsp
salt
orange juice 1-1/4 cup
oil 1/4 cup

methop:-

Combine pineapple and dates in a saucepan.

Cook on medium heat until thickened. Stir frequently.

In a large bowl, mix oats,coconut, walnuts, and salt.

Stir in juice and oil.


Press half of the oat mixture in a greased 9 x 13-inch pan.

Spread the pine-apple mixture on top,


and then sprinkle on the rest of the oat mixture.

Press down lightly. Bake at 350 degrees for 30 minutes or until lightly browned.
Cool.Cut into squares

DIABETIC RECIPES

Here some of the recipes for diabetic persons,may be they helps.

SUGARLESS CAKE

Chopped dates 1cup

Prunes chopped 1cup

Cold water 1cup

Raisines 1cup

Melted margarine 1stick

Eggs 2

Bakingsoda tsp
salt pinch

Cinnamon tsp

Nutmeg tsp

Chopped nuts 1cup

Vanilla tsp

Plain flour 1cup

Method:-

Boil dates and prunes in the one cup of water for 3 minutes

Add margarine and raisins and let cool.


Mix flour, soda, salt, eggs, nuts, spices and vanilla.

Add to fruit mixture.

Stir to blend.

Pour into baking dish. Bake at 175*c degrees for 25 to 30 minutes

FRUIT CAKE WITHOUT BAKING

Allpurpose flour cup


Baking soda tsp
water 1cup
Dates, chopped cup

Apples, peeled & chopped 1 cup


Raisins 1/4cup
Margarine 1/2cup

Quick oats 1/2cup


Beaten eggs 2
vanilla 1tsp
chopped pecans 2tbsp

Method:-

Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp. coconut flavoring 1/2 c.
dried apricots 1/2 c. raw cranberries 3/4 c. dates, cut up

Add to first mixture and mix well.

Pat mixture in 6"x13"x2" pan lined with plastic wrap. Chill.


POWDERS/MASALAS
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SPICE | TIFFINS | CURRIES/GRAVIES | RECIPES WITH LENTILS (DALS) |
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POWDERS/MASALAS | PICKLES | Tips | BEAUTY TIPS AT HOME | About me |
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RASAM POWDER--1

Coriander seeds 1cup


Cummin 1tbsp
Toordal 4tbsp
Curryleaves 2twigs
Turmeric pinch
Channadal 2tbsp
Red chillies 1cup
Blackpepper 2tbsp
Little salt
PROCEDURE:-

Roast them,cool them and grind them coarsly.


Store in plastic containers tightly.

RASAM POWDER_2

Redchillies 4 cups
Coriander seeds 2½cups
Channadal ½cup
HEAT them SEPARATELY.
Asafoetida(hing) ½tsp
Blackpepper ½cup
Cummin 3tbsp
Roast them finely,allow them to cool.
Grind them to a coarse powder.

RASAM POWDER_3

Toor dal-½cup
Red chillies-2
Pepper whole 1tbsp
Cummin 1tsp
Asafoetida pinch
Coriander seeds 1½tsp
Garlic cloves 2
Grind them(raw) to coarsely.

RASAM POWDER-4(my style)

coriander seeds 1cup


Fenugreek seeds 1tsp

Red gram)dal ½cup


Asafoetida ½tsp
Curry leaves 3twigs
Turmeric, little salt
Dry grated coconut 1tsp
Cumminseeds 2tsp
Black pepper 1cup(if you don`t like take 1tbsp(pepper)and redchilli(1cup)
oil-1½tsp
Heat oil,roast all ingredients exept chillies,curry leaves.
after done,add red chillies roast for 1 to 2 minutes,before you remove
from the heat mix curryleaves. allow to cool,grind them to a coarse powder.
Finally just mix grated dry coconut,before you store in the container.

RASAM POWDER-3

Redchillies 4cups

Coriander seeds 2cups

Redgram ½cup

Bengalgram ½cup

Method:-Heat pan and add little oil and roast them separately to reddish brown.

Cool it,and grind coarsely.,storein a airtight container.

RASAM POWDER-4

Whole pepper 1cup

Asafoetida 1tsp

Cumin 1tsp
Redgram 1cup(tourdal)

Corianderseeds ½cup

Method:-

Dryroastthem to brown colour.Cool it.

Grind them coarsely, store it in a airtightcontainer.

Shell life:-6 months

IDLI POWDER(PODI)

Red chillies-1cup
oil to fry
Blackgram -½cup
Seasom seeds-2 tbsp
Bengal gram dal-½cup
Asafoetida-1tsp
Salt to taste
Roast them to golden brown colour,allow to cool.
Grind them to powder.store it in tight container.
It can be stored fresh for 3 weeks.(can be used for "dosas"also).

IDLI POWDER

Red chillies-4
Redgram-2tbsp
Urad dal with cover-3tbsp
Salt to taste,oil
Seasom seeds-3½tbsp
Asafoetida-1tsp
Channadal-1/4cup
Heat oil,roast all ingredients except chillies.
Remove from the pan,now roast chillies,after done add
above mix and grind them to "sooji"consistancy.
This can be used for dosas also!.
IDLI POWDER-1
(IN ANDHRA IT IS CALLED AS "KARAP PODI")
MADRAS STYLE:-
Red chillies-1cup
Bengal gram dal-1cup
Cloves-1tsp
Black pepper-1tsp
Oil,salt to taste.
FRy red chillies,channa dal sepsrately in oil.let them cool.
Grind first chillies,later add channa dal(spare ½ amount).
Add pepper and cloves to powder.
Add finally spared channadal,and store in aitr tight container.

IDLI-DOSA POWDER-2

Andhra style:-

Red chillies 1/4kg


Fenurgreek 1tsp
Tamarind-small lemon size
Salt

Turmeric
Cummin seed 2tsp
Whole garlic 1
Curry leaves-3twigs
Ghee-2½tsp

Heat ghee roast chillies,methi seeds and cummin,turmeric


add tamarind cloves fry for a while.
Allow to cool,grind them with garlic and curry leaves,salt to
fine powder.

(My styleJ

Red chillies 1/4 kg


Curry leaves 4 twigs
Salt to taste
Tamarind without seeds small lemon size
Bengal gram dal 1cup
Black gram ½cup
Coconut powder 1½tbsp
cummin 1tsp
Asafoetida ½tsp
Methi seeds 1½tsp
Rice(raw)
Dhania seeds 150gms

Heat oil in a non-stick pan,roast dhania,red chillies,methi


bengal gram,urad dal.rice,cummin,hing untill it gets a fine flavour.
After done add tamarind and fry it furthur 1 more minute.
spARE SOME OF BENGAL GRAM.allow to cool.
Grind them to a fine powder adding salt and coconut powder.
Mix spared roasted channadal and store it in air-tight container.

CORIANDER SEEDS POWDER:-

Coriander seed 2cups


Red chillies 1cup
Channa dal 1cup
Urad dal 1cup
salt

Oil
Garlic 1
Ground nuts 1tbsp
Hing ½tsp
Turmeric one pinch
Heat oil,roast dhania and chillies.
Roast other ingredients one by one and allow them to cool.
(except garlic)
Mix all ingredients and grind them finely.
After 3 minutes store them in tight container.

Dry coconut powder:-

Coconut powder 400gms


Garlic 1 whole
Red chillies 5 or 6
OR
(Red chilli powder 3tbsp)
Cummin seeds 1½tsp
Oil 1tsp

Heat oil fry red chillies.remove from heat,takeout chillies from oil.
Cool it and grind them with garlic,cummin,salt and coconut.

Seasom seeds powder

Seasom seeds 1cup


Red chillies 2
Fenugreek 1tsp
Cummin ½tsp
Salt to taste
Oil to fry
Heat oil and fry redchillies and methi seeds,cool them.
Remove from oil and add other ingredients and grind them
coarsely.

Ground nut powder:-

Ground nuts 3 cup


Red chillies 2
Salt to taste.

Oil
Cummin ½tsp

Roast the nuts until turned to brown colour.


remove from heat and peel them and cool them.
Grind them with roasted chillies in oil(remove oil)
including salt and cummin.

MIXED LENTILS POWDER ( kandi podi)

THIS is ANDHRAS favourate powder(podi) .They like to eat with newly made mango
pickle.

Toor dal 3cups


Red chillies 7 to 8in nos
Cummin ½tsp
Channadal 2 cups
Black gram 1cup
Salt to taste
Garlic(optional)

Roast all ingredients (exept red chills) separately until you get fine flavour.
Roast chillies allow to cool.

Grind them coarsely.

Serve with rice and ghee to get good taste.

chick-peas powder

Chick-peas ½kg
Garlic 2 in nos
Cummin
Red-chilli powder 3 to 4 tbsp
salt

Mix all ingredients and grind to a smooth powder.


Store in air-tight container.
It will be tastier with mango pickle or rasam with papad.

GARAMMASALA POWDER

Coriander seeds 3tbsp

Black cardamoms 10

Green cardamoms 12-14

Cinnamon stick 15

Cummin seeds 1tbsp

Khuskhus or poppyseeds 1tbsp

Pepper ½tbsp

Cloves 1 tbsp

Nutmeg 1 in no.

Saunf ½ tbsp

Mix all ingredients, roast them to brown colour.

Cool them and grind to a fine powder.

KHURMA MASALA
Coconut 20 gms

Redchillies 5 6

Turmeric 1 tsp

Cinnamon stick 1

Clove 1

Cardamom 1

Corianderseeds 1 tsp

Roast them,cool them.

Grind them to a fine powder.

Store in a air tight container.

SAMBAR POWDER

Blackgram 1 tbsp

Corianderseeds 2tsp

Cummin seeds 1tsp

Methi seeds ½tsp

Turmeric Pinch

Mustard seeds 1 tsp

Redchillies 6 in no.s

Drycurryleaves 1 twig

Grated coconut 2 tbsp

Ghee for roasting


Asafoetida Pinch

Roast them everything except turmeric.

Cool them and grind them to smooth powder along with turmeric.

Store them in a airtight container.

It can be stored for 5 to 6 weeks.

RASAM POWDER-5

Red gram dal (tur dal) 1 cup

Red chillies 1½ cup

Coriander seeds 1 cup

Bengalgram(channadal) 1 tbsp

Cummin seeds 2 tsp

Turmeric Pinch

Curryleaves 1 twig

Blackpepper ½ cup

Roast them to brown colour.

Cool them and grind to a fine powder.

PARAPPU PODI

Bengalgram 100 gm
Tourdal(red gram) 100 gm

Black gram 50 gms

Green(yellow)gram 1 tbsp

Salt to taste

Oil 1 tbsp

Red chillies 280 gms

Coriander seeds 100 gms

Sesame seeds 1tbsp

Desicated coconut 1tbsp

Roast them one by one till they get fine flavour.

Cool them properly.

Grind them to a fine powder.

SAMBAR POWDER-2

Redchillies ½ kg

Corianderseeds ½ kg

Whole black pepper 2 tbsp

Salt to taste

Red gram 1½ cup

Bengalgram ¾ cup

Fenugreek seeds 1tsp


Turmeric ½ cup

Garlic pods 15 (optional)

Broil all ingredients,cool them.

Grind them to a fine powder

CHUTNEY PODI(KARNATAKA STYLE)

Dosa Milagai Podi

Whole red peppers - 15

Urud dal - 50 g

Gram dal - 50 g

sesame seeds - 2

teaspoons asafoetida - pinch

tamarind - a pinch-10 sugar - 1/2 spoon salt Slightly heat in little oil until the ingredients
turn golden red in a fry pan and grind the above ingredients.
MANGO PICKLE

Mangoes 50(raw & sour)


Red chilli powder 500gms
salt ½ kg
Turmeric 3 tsp
Fenugreek seeds 100gms
Mustard seeds powder ½ kg
Gingily oil (sesame seeds oil OR Til ka teal)2 kg

METHOD:
*Some precautions are here to follow before start the preparation.
For pickle(long standing ) always needs hard and sour mangoes.
Use only wooden spoons to stir or mix the pickle.
Use ceramic jars to store them.
The utensils we use for pickles should be dry and neat.
Hands and the mango bits should be dry. Otherwise pickle spoiles very easily.
Use gingily oil to prepare. Moisture is absolutely not accepted.
To prevent the fungal infection , the oil should be float on the top of the pickle,i.e:atleast
2 cm above.
There are special knives to cut (pickle)mangoes in the supermarket.
Remove the head part(black) and let mangoes take rest in full
bucket of cold water for atleast one hour.
Remove and wipe them with a neat towel.Ensure that mangoes are wiped well(dry).
Cut the mangoes to big chunks.Remove the layers & seed.
Wipe again and place them on a neat cloth or towel,cover them.
In a big skillet,add sieved chillipowder,salt,turmeric,mustard powder,fenugreek seeds
and ½ amount of oil.
Mix well.together.
Rub the above mixture to the mango chunks evenly.
Transfer into a neat ceramic jar and press lightly.
Store it for 3 days with air tight lid.
On third day remove from the jar to a big skillet, mix thoroughly with a wooden spoon
and pour the remaining oil(½ amount) to the pickle. Mix well.
Now transfer back into the ceramic jar.
It can be used after 3 more days Or the mango bits get tender 6 pickle gets
fine flavour.

GINGER & GARLIC MANGO PICKLE

Hard & sour mangoes 20 in no.s


chilli powder 1/4 kg (fresh & fine)
salt 1/4 kg
fenugreek seeds 50 gm
turmeric 1½ tsp
Mustard powder 1/4 kg
Gingely oil ( til ka teal) 1 kg
Ginger (peeled) 80 gms
garlic (peeled) 100gms

METHOD:-

Wash & wipe and cut the mango chunks as above pickle.
Peel 6 grind ginger, garlic coarsely.Keep aside.
Sieve the chilli powder,salt and turmeric,mustard powder.
Take a big skillet and add all above powders & ground garlic,ginger paste.
Mix ½ amount of gingely oil to the above masala.
Rub the mango bits into the above mixture evenly.
Mix well and store them in a neat ceramic jar,( press slightly)with airtight lid
for 3 days.
On 3 rd day remove from the jar, mix well (check the salt & oil).
Transfer again to the jar,press slightly & pour the remaining ½ of the oil.
Store in a cool dry place.

MANGO PICKLE WITH JAGGERY

Mangoes 12
Mustard powder 125 gms
Fenugreekseeds powder 1tsp
turmeric 1tsp
Jaggery 40-45 gms (grated)
Chilli powder 125 (fresh & fine)
salt 120 gms
Oil (gingely) 160 gms

METHOD:

Wash and wipe mangoes until they dry.


Cut them into big chunks.Remove the layers & seeds.Wipe again.
Sieve the dry powders finely.
Add the chillipowder, salt, turmeric, mustard powder and mix well.
Add the scraped jaggery to the above mixture.
Mix well,add ½ portion of oil to the jaggery mixture.
Rub the mango chunks into masala and store in a ceramic jar with airtight lid
for 3 days.
On the 3rd day remove from the jar into a big skillet stir thoroughly.
Transfer back to the jar and pour the remaing oil over the pickle.
Keep the lid and can be used (ready to eat) after 4 days.
Note: some people use tempering with mustardseeds, dry red chillies, asafoetida.

BRINJAL BAJJI (BAINGAN CHUTNEY)


25ogms Brinjal(small size)

2 tsp Tamarind pulp

Salt to taste

½ cup coriander leaves(fresh)

5 green chillies

small bit jaggery

2 tbsp oil

Tempering:

1 tsp Mustard seeds

1tsp Fenugreek seeds(methi)

1 pinch Asafoetida

1tsp Black gram(urad dal slit)

3 Dry red chillies.

1 Twig curry leavesfresh)

METHOD

Heat oil,add mustardseeds,

After crackle,add other ingredients

And fry for a minute.

Remove only tempering without oil.keep aside.

Again keep the vessel on the stove to fry brinjal.

Wash& cut (4 halves) brinjal and add

To the warm oil.


Allow to fry them for 2 to 3 minutes Or untill they become soft.

NowGrind the tempering,jaggery,salt,

Tamarind pulp to a fine paste.

Add fried(cooked)brinjal and grind for a ½ minute(it should not be paste).

Finally add coriander,turn one more round(grinder),remove from the jar.

Warm 1 tsp oil and fry 1 tsp blackgram(urad dal)fry till it gets brown colour.

Add to the chutney.Serve with plain rice.

TOMATO CHUTNEY( RAW_GREEN)

3 Green tomatoes(medium)

2 Green chillies

½cup fresh coriander

2½tbsp oil

3 in no.s Dry red chillies

2tsp Blackgram(white,slit)

1 tsp Mustard seeds

1 pinch Turmeric

1 tsp Sesame seeds

½tsp Fenurgreek(methiseeds)

1 pinch Asafoetida

1 twig Curryleaves

METHOD:-
Heat oil and add mustard seeds,after they crackle,add redchillies,uraddal(blackgram),

Asafoetida,fenugreek seeds.

Fry them till they get brown colour.

Remove from the oil,keep aside.

Use the remaining oil to fry the tomatoes and green chillies.

Keep the lid and allow them to cook for 3 minutes Or till they get soft.

Now add tempering,fried tomatoes,greenchillies,salt,grind themcoursely.(without oil)

Finally mix fresh coriander,turn the machine for ½ minute.

Heat remaining oil and add curry leaves for a second, add immediately to the chutney.

Suggestion:Green tomato is sour itself.

So,we need not add tamarind,those who likes sour chutneys they

love this.

It can be made even adding little fresh coconut,brinjal also.

It can be served with roti(chapathi),plain rice,dosa and idli.

RAW MANGO CHUTNEY

1 Raw(green,sour) mango

4 Dry red chillies

2tsp Black gram(urad dal)

1tsp Mustardseeds

½tsp Fenugreek seeds

1 pinch Asafoetida
½twig Curryleaves

1pinch Turmeric

1 tsp Sugar Or a small bit jaggery

2tbsp Oil

salt to taste

METHOD.-

Wash&peel mango.Grate it or make smallthin bits.

Heat oil,add mustard seeds,after one they Crackle,add red chillies,blackgram


split,fenugreekseeds,asafoetida,turmeric.

Remove from the heat after done.

Grind tempering,salt,sugar(jaggery) to a fine paste.(without oil)

Now add mango bits Or grated mang

Grind one or two rounds(coarsely).

Use removed oil to heat,and add curry leaves fry for a second.

Mix in the chutney immediately.

Serve with plain rice.

Suggestion:

The chutney can be made (addi) with fresh coconut,soaked


yellowgram(moongdal),soaked bengal gram,brinjal red tomato..etc.

But the process is the same.

Note:In all my recipes,ingredients,specially chilli Salt , spicy things..given as normal


measurements.

If it is much spicy, You can reduce as per taste!!


TAMARIND LEAVES CHUTNEY

This is a very tasty chutney with plain rice.

But the leaves should be baby leaves(just

Like in maroon colour,early stage).

some places in Andhrapradesh we can by in the vegetable

markets.

It is very sour,and there is no need to add tamarind pulp like

Other chutneys.

150 gms Baby tamarind leaves

6 in nos Red dry chillies

3 tbsp oil

2½ tsp Black gram

1tsp Mustard seeds

½tsp Fenugreek seeds

1½tsp asafoetida

1 pinch turmeric

Salt to taste

METHOD:-
Heat oil add mustard seeds,after they

Crackle,addblackgram,fenugreekSeeds,

asafoetida&redchillies.

Fry till they get fine flavour,add the leaves and remove the heat.(leavesShould not fry )

Cool it and grind them salt&turmeric.

Serve with plain rice and cooked daal(tuvar Daal-red gram) .

DRUMSTICKS PICKLE

Drumsticks bits 1kg

Red chilli powder 120gms(fine&sieved)

Tamarind 125gms

Asafoitida

Fenugreekseeds 1tsp

Oil 140gms

Mustard seesd tsp

Blackgram tsp

Turmeric pinch

Salt to taste

METHOD:-

Mix salt,turmeric with oil.Rub the drumstic bits into it.


Warm the tamarind on stove to get softer,deseed it.

Rub the chillipowder to the bits.

Keep it in the ceramic jar and let it take rest for 3 days.

On 3rd day remove and tempering.Cool it.

Place it in the air tight ceramic jar.

It can be saved up to 6 months.

Note:-Garlic also can be added!!

MANGOGINGER PICKLE

IT IS A GINGER TYPE ROOT WITH MANGO SMELL.

Mango ginger ¼ kg

Oil 100gm

Fenugreekseeds 1tsp

Tamarind 1/4kg

Dry red chillies 125gms

Jaggery little

For tempering:-

Oil 1cup

Blackgram 2tsp

Mustard seeds 2tsp

Salt
Turmeric pinch

Cummin seeds 1tsp

METHOD:-

Wash and wipe the mangoginger,peel it thoroughly.

Deeseed the tamarind and make it as a boll.

Make ginger into big pieces,add turmeric,and salt .

Keep the tamarind boll in the middle of the bits,press a little.

Let it stay for 2 days.On 3rd day remove and add the chillipowder

And grind coarsely along with jaggery.

Now make tempering with given ingredients and pour over pickle.

Cool it and mix thoroughly.

Store it in a ceramic jar.

Note:-It goes well with chapathi,plain rice,dosa,idli,vadas and puris.

INDIAN GOOSEBERRY PICKLE (usiri aavakaaya)

Goose berry 1kg (small &sour)

Salt 100gms

Red chilli powder(fine) 100gms

Oil (gingely) 250gms

Fenugreekpowder 1tsp
Asafoetida 1tsp

Mustard powder 1tbsp

Mustards 1tsp

METHOD:-

Steam berry in oil with tight lid, until they get tender.

Remove the lid, allow to cool.

Heat oil season with mustard,add salt,chillipowder and gooseberry.Mix well

And keep on low flame for 3 minutes.

Cool it.Mix fenugreekpowder,mustard powder,asafoetida.

Cool again and pour extra oil (has to float over pickle).

Store in the ceramic jar.

TOMATO PICKLE

TOMATOES should be fresh and hard.

Tomatoes ½ kg

Tamarind 100gms

Oil 120gms

Fenugreekseeds 1tsp

Blackgram(urad dal) 1tsp


Dry chillies 2(broken)

Garlic 10(optional)

Salt 100gms

Red hcilli powder 60gms

Asafoetida 1tsp

METHOD:-

Wash and clean tomatoes.Remove the green one on the top.Wipe properly.

Chop them into big chunks.

Rub turmeric and salt.

Keep them in a ceramic jar.

Deseed and remove the extra stuff from tamarind( make it warm on the stove without
adding water.)

Shape tamarind like a ball and place it in the center of the tomato bits.

Allow to stay for 2 days,on the 3 rd day remove and squeeze them in the jar,and place
them to

Expose to the sun heat,let it stay for 1½ day.Keep the juice also in the sun.

The pieces should be get ¾ th dried ,squeeze the tamarind in the juice,and put the
tempering

With the given ingredients( to the juice),add dried tomato bits to the juice.

Stir thoroughly till the bits coverd with the masala.

Cool it and transfor into a ceramic jar.

Variation:-The pieces can be fried in 1½tbsp oil till they cooked properly Cool them.

Mix all spices in a wide bowl , rub with tomato bits.

Grind the mixture coarsely with garlic(if used).


Now put the tempering with the given ingredients and add directly to the pickle,stir well.

Cool it and store in the ceramic jar.

BRINJAL(BAINGAN) PICKLE

Baby brinjal is not usable for pickle.

Brinjal ¼ kg

Fenugreek seeds 2tsp

Tamarind 125gms

Mustards 1tsp

Oil 140gms

Chillipowder 30gms

Salt to taste

Turmeric Pinch

Dry red chilli 8

Blackgram(urad) 1tsp

Garlic 8(optional)

METHOD:_

Deseed the tamarind.

Powder the fenugreek seeds.

Saute`brinjals in oil for 1½ minutes.

Add salt and turmeric to the brinjal bits.Apply in the middle of the bits.
Allow to stay for 2 days.

On the third day warm tamarind and squeeze.

Rub with brinjal bits,chillipowder, methi powder.

Put tempering and add to the above mixture.

Cool it and mix thoroughly.

Store in a ceramic jar with a tight lid.

MAGAAYA (with dry mango bits)

Oil 1kg

Asafoetida 2tsp

Mustards 2tsp

Turmeric 1tbsp

Mangoes 10(big)

Salt 40gms

Red dry chilli powder ¼ kg

Fenugreeekseeds 2tbsp

Mustard powder 3tbsp

PICKLE STAY FRESH FOR OVER YEAR IF IT PREPARES IN A PROPER & NEAT
WAY.

WE SHOULD TAKE CARE WHEN WE ARE MAKING:

*POURING EXTRA OIL(FLOATING)ON THE TOP OF THE PICKLE IS TO


PREVENT FUNGAL INFECTION:
METHOD:-

Wash the fresh raw mangoes and remove the heads and let them stay in the water atleast
for ½ hour.

Wipe them with a dry neat towel,peel them and cut into thin big chunks.

Remove the seed,(hard part) and thin layer.

Mix salt,turmeric together and apply to the bits.So, mango pieces ooze water.

Leave them in a ceramic jar and (press a little) for 2 days.

Squeeze on the 3rd day and separate the juice from the bits.

Spread them on a plastic sheet and lett hem dry in the sun light (heat).(3/4)

Keep the juice also along with the bits in the sun light.

Add fenugreek powder,mustard powder,chillipowder to the sap.

Add the ¾ dried mango bits to the above mixture,mix well.

Now tempering with the given ingredients and pour directly to the mango mixture.

Mix thoroughly after cooling.

Place the maagaaya in to a air tight container with tight lid.

GREENGRAM PICKLE( PESARA AVAKAYA)

mango bits 1/2 kg

turmeric 11/2tsp

Salt 1/2cup

Red chillipowder 1/2cup


Dry rosted&ground

greengram split 1/2cup

asafoetida 1/2tsp

dry rosted fenugreek 1/2tbsp

brown small chickpeas 1tbsp (brown senagalu)

Groundnut oil/husked gingely oil heat & cool

Method:-

Roast yellow greengram split to a fine flavour.

Remove,cool and grind to a smooth powder,sieve it.

Sieve the chilli powder & salt.

Clean & wipe the mango bits neatly.

In a wide bowl mix all powders together along with chick peas(clean them and remove
the stones if thy have).

Add oil into the powder mixer,rub this to all mango

bits,store in a cyramic jar,keep it for 2 days.

On the third day,mix well with a wooden spatula,and add more oil until the oil floats on
the top of the pickle.

GREENGRAM AAVAKAYA-2(pesara avakaya)

Sour raw mangoes 6(medium size)

Salt 250gms

Husked Green gram split 1/4kg

Red chili powder 250gms (fresh)


Sesame seed oil 1/2kg

Method

Roast lightly green gram lentil and grind to a fine smooth powder.

Wash, wipe and cut the mangoes into chunks.

Discard the seed and seed cover from the bits and wipe with dry kitchen towel.

In a wide bowl mix all dry ingredients along with

1/4kg oil.

Rub the mango chunks into the above mixture,ensure that they are coated well.

Keep in a ceramic jar and keep a tight lid.

Allow to stay for 2 days.

On the third day stir well and check the salt and

Pour some more oil over pickle (upto 1 cm above the pickle level)

MANGO PICKLE WITH JAGGERY

medium Raw mangoes 6 (sour&hard)

Jaggery(Goor) 2 1/2 cups

Mustard powder (Fresh) 2tbsp.

Fenugreek seeds 1 tsp.


RedChilli powder 1/2cup

Salt 1 cup

Husked sesame oil 150 g

Method :

Wash and wipe the mangoes.

Cut into medium sized bits.


Discard the hard seed,and wipe the thin layer from the bits,

Keep aside,cover with a neat cotton cloth.

Inawidebowlmix salt,chillipowder,fenugreek powder,mix together well.

Heat oil and add few mustardseeds,asafoetida fry for a minute,add red dry chillies(4-5
whole),keep aside.

Add the powders mixture to the above tempering,add mango bits and stir well until they
coated well.

Finally add the grated jaggery to this mixture,mix thoroughly.

Cool it and store in a dry container with

a tight lid.

Stir on 3 rd day again and check oil,if requires add more.

NOTE:-For pickles need atleast 11/2 inch to 2 inches oil should be floated,

oil& sufficient salt helps for storage,

otherwise it gets "fungus",so,be patience while preparing pickles.

MANGO PICKLE WITH GARLIC(ALLAPU AVA)

Raw mangoes medium sized 12

Ginger 1/4kg

Garlic 1/4kg

Chilli powder 300gms

Salt 320gms(iodised)

Fenugreek powder 3 tbsp.

Mustard powder 4 tbsp.

Husked sesame oil 800 g

Method :Wash and allow to stay in the water for 20 minutes.


wipe mangoes well.Cut them into chunks.

Discard the seed(hard),and remove the thin layer from the bits,wipe them neatly,cover it.

Wash,wipe and peel out from the ginger and garlic.

Make them into fine paste,separately.

Heat oil,and remove 50% for mixing bits,keep aside.

In the other half mix the paste and let it cook for 1-2 minutes(some people do not
cook,they add raw mixture).,cool it.

Combine the powders along with salt,stir well.

Now mix the garlic paste (in oil)to the above powder mixture.

Take a clean ceramic jar and place this pickle in it,pour extra oil over pickle(oil should be
floated above the pickle!)

As all pickles,stir on third day again, with a wooden spoon thoroughly and check the
extra oil is needed!

MANGOPICKLE WITH SESAME SEEDS

Raw sour mangoes 10small

Sesame seeds 1 cup

Mustard powder 1 cup

Fenugreek 2 tbsp.

Chilli powder 1 cup

Salt 1 1/2 cup

Husked sesame seed oil 1/4kg

Method :

Wash and wipe all mangoes with a clean cloth.Cut them into medium sized pieces,

discord the hard seed and clean the pieces.


Blend the mustards(clean them wihtout stones),into smooth powder,roast fenugreek
seeds& sesame separately.

Grind them into fine powder separately.

In a big bowl mix all dry powders along with salt,mix well,

Pour slowly oil and stir into these powders.

now rub 3-4 mango pieces in this until they are well coated.

Stir finally with a wooden spoon,and transfer in to a ceramic jar.

On 3rd day,stie again and pour extra oil

to float over the pickle.

CUCUMBER AVAKAYA

In Andhra they used to call as dosa avakaya,

This can be prepared with yellow peel cucumber.

Shell life is very short. Should be stored in the refregerator.

They can not stay for a long time,maximum 3-4 weeks.can be used groundnut oil also.

Sesame 3 tbsp.

Yellow cucumber 1/2 kg

Turmeric 1/2tsp

Mustardseeds 1tsp

Blackgram 1tsp

Asafoetida 2tbsp

Red whole chillies 4-5

Mustard powder 3 tbsp

Chilli powder 2 tbsp


Salt 1 tbsp

Method :

Cucumbers should be sour,hard and fresh.

Wash and wipe them with a neat,dry towel.

Cut them into medium size bits with peel.

Remove the extra seeds from the cucumbers.

Roast the fenugreek seeds and powder them.

Roast the sesame seeds ,cool and powder them.

Blend the mustard seeds to a fine smooth powder.

Mix all dry powders well in a wide bowl.

Rub 2 tbsp oil in them.

Heat remaining oil and make tempering with

wholedry red chillies(4),

mustards,seeds(1/2tsp),

blackgram(1tsp),

asafoetida(2-3tsp),cool to the room temperature and add to the masala mixture.

Finally add the cucumber bits and mix well.

Stir little more oil and transfer into a ceramic jar.

Shell life:-Maximum 2-3 weeks,safe side is if you refrigerate it,properly.

LIME PICKLE

Fresh&juicy 35(small)

Salt 260gms

Turmeric tsp.
Fenugreek seeds 1/3 cup

Mustard seeds 1/2 cup

Chilli powder ¾-1 cup (as per taste)

Groundnut oil 1/2 cup-3/4cup

Asafoetida 1/4 tsp

LIME PICKLE

Fresh&juicy 35(small)

Salt 260gms

Turmeric tsp.

Fenugreek seeds 1/3 cup

Mustard seeds 1/2 cup

Chilli powder ¾-1 cup (as per taste)

Groundnut oil 1/2 cup-3/4cup

Asafoetida 1/4 tsp

Method :

Lime should be fresh,juicy and pickle limes normally with

Thin skin and juicy.

Wash and wipe limes with a dry towel.

Cut them into 4 lengthwise bits,remove the seeds.

Take half of the limes for bits,and other half for juice.

Squeeze them and deseed.

Roast fenugreek seeds and powder them.


Mix all the powders includs salt and turmeric.

Add the mixed powders into the juice well,

Now rub all lime bits into them.

Heat oil and fry the asafoetida, until it gives aromatic smell,cool and add to the pickle.

Note:-Some people like to put tempering on 3rd day

With mustard seeds,cumin,dry red chillies and asafetida.

Shell life:-10-12 months ,if you store in a dry ceramic jar.

Be careful any pickle you may prepare, take care of moisture, cleanliness.. most
important.

TOMATO PICKLE

Hard &riped red tomatoes 800gms

Fresh red chill

powder 2 tbsp

Salt

Roasted&ground 11/2tsp powder

Tamarind pulp ½ tbsp

Garlic paste 1tbsp(optional)

Tempering-

Mustardseeds 1 tbsp

Sesame husked oil 120gms

Asafoetida 1tsp

Blackgram 1/2tsp

Turmeric 1/4tsp

Cumin 1/4tsp
Method

Cut the tomatoes into 4 pieces,mix salt,rub well.Keep for 1-11/2 hour.

The water Oozes when it rubs.Store in a dry place.

Heat oil and add the mustards,as soon as they splutter,add the blackgram red chillies
whole,fry for 1 minute,add asafoetida and allow to fry till gives aromatic smell.

Remove the tempering into a bowl,in the remaining oil add the squeezed tomato

and fry till they turn reddish brown.Add termeric and tamarind pulp.

Cook until the extra water dry up.

Add the salt water and chillipowder and others,let it fry for a minute.

Cool well and add little more oil and store them in a air tight ceramic jar.

Mix well on 3 rd day,check salt &oil.

Shell life :_2-3 months

Method 2
Fresh,red and hard

Tomatoes (medium) 6-7

Red chill powder 1cup

Salt 1/2cup

Turmeric 1/2cup

Tamarind 1/2cup

Roasted fenugreek 1tbsp

Mustard powder 1tbsp

Groundnut/sesame Oil 150gm

Garlic crush 1tbsp


Tempering

Method

Roast the fenugreek seeds,cool and powder them.

Crush the garlic.


Wash&wipe the tomatoes.Cut them into 4 parts.

Rub the salt,turmeric and keep it in a strainer,and store the Oozed water.

Allow to stay for 2-3 hours.

Squeeze them ,and let them 3/4 thly dry under the sun

light,keep the squeezed tomato water also.

Combine tamarind pulp and juice,chill powder,other powders and grind well along with
garlic crush.

In a wide pan heat oil and make the tempering with mustard seeds,cumin,broken red
chillies and asafetida.

Cool it and add into the squeezed juice,tomato bits.

Mix well and transfer into a ceramic jar,and pour over

Oil to float!.

Shell life-1 month.

INDIAN GOOSEBERRY PICKLE-1

Indian gooseberries Fresh&sour500gms

Red chill powder 50gm

Salt 50gms

Turmeric

Sesame oil 200gms

Asafoetida 1/2tsp
Fenugreekpowder roast&ground 1/2tsp

Method:-

Clean and wipe the goose berries,discard the seeds

And cut into 4 pieces.

In half quantity of oil saute them,add chill powder and salt.

Add the pices and cook for a while.

Remove and add the remaining things.mix well.

Heat the rest of the oil and allow to get room temperature.

Then add to the pickle,mix well.

Store in a dry neat ceramic jar for storing.

INDIAN GOOSEBERRY PICKLE-2

Gooseberries 4kg

Garlic 5

Salt 250gms(1/4kg)

Chillipowder 1kg(750gms-as per taste)

Turmeric 2tsp

Oil 1kg(prefferably gingely)

Mustardseeds powder 250gms

Roasted fenugreekseeds powder 2tbsp

Method:-The gooseberries should be sour,big and hard.

Wash &wipe thoroughly,put scars on them here and there.

Heat 2tbsp oil and drop them fry until they turn softer.

In a widebowl,combine,salt,chillipowder
fenugreek powder,mustard powder and fried berries,rub the masala to each

berry has coated well.

In a dry ceramic jar,pour the rest of oil and peeled garlic,mix well.

Place the berries over and cover with a tight lid for 3 days.

On the 4 th day stir well,and take small portions to serve,make tempering

and serve with plain rice & ghee!

MANGO GRATED PICKLE

Fresh raw(sour) mangoes 4

Salt

Turmeric

Greenchillies(dry in sun) 100gms

fenugreek seeds ½ tbsp

Oil 1/4kg

Tempering-

Mustards

1tsp

Cumin 1 tsp

Asafoetida 11/2tsp

Blackgram 1/2tsp

Method:-

Clean & wipe the mangoes properly,without any moisture.

Grate the mangoes finely,remove the hard seed


Roast the fenugreek seeds to dark brown,cool and make fine powder.

Sieve chill powder,salt and fenugreek powder.

In a wide bowl,mix all powders,turmeric and 2tbsp oil,rub thoroughly.

Heat oil in a deep sauce pan,add all tempering ingredients

And fry until done.

Putoff the heat and add mango mixture in it,mix well.

Cool it,and store in a ceramic jar.

shell life Week to 10 days.

PULIHORA AAVAKAYA

Mangoes 12raw

Sesame oil 3/4kg

Salt 1/2kg

Redchillipowder 1/2kg

Mustard powder 1/2kg

Fenugreek powder 11/2tbsp

For tempering-

Mustards seeds 1/2cup

Asafoetida 2tsp

Fenugreekseeds 1tsp

Fresh curry leaves 1/2cup

Dry red chillies cup

Method:-

Note:Watch below,&careful before making!


The curry leaves should be fresh and without any moisture,otherwise pickle gets fungus.

Pickle should be cooled before transfering into the jar.

Ok,now see how to prepare it.

Wash and wipe thoroughly.

Blend mustards into smooth powder,sieve it.

Sieve salt,chill powder.

Roast fenugreek seeds to reddish brown,cool and powder it.

Peel mangoes and cut into medium size chunks.

Discard the hard part.Remove the thin layer from the pieces.

If we plan to prepare in the afternoon,in the morning..

Boil ½ liter water to very hot,(bubbles),cool it and add the only mustard powder without
any lumps.

Allow to soak until afternoon.

In the afternoon,add the chilli powder and cut pieces.

Stir well and keep in the jar(it should be cooled well!!)for 2 days.On third day expose it
to the sun light for whole day

On 4 th day,heat oil and use all tempering ingredients and fry to golden,putoff the fire.

Add finally curry leaves and remove.

Mix immediately to the pickle and keep the lid

For sometime.

Remove the lid and stir well,check the pickle get

Cooled ,then transfer into the ceramic jar.

REDCHILLI PICKLE(KORIVI KARAM)

We can get seasonal red chillies for this pickle.


They are riped,red & juicy and can stay for 2 years without any problem.

Red chillies 1 kg

Salt ½ kg

Tamarind ½ kg(new crop)

Oil ½ kg

Fenugreek seeds 60gms

Turmeric 11/2tsp

Method:-wash&clean red chillies,dry on a towel

In the sun light.

Assure they do not have any moisture,

Remove the stalks,crush them coarsely in a stone martal Or if not crush coarsely in the
blender

Along with salt,turmeric and tamarind.

Keep it in a ceramic jar till 2 days.

On 3rd day water oozes from the pickle.

Place the pickle in a wide pan,and find if any tamarind seeds or inside,remove them.

Now grind to paste.

Heat oil in a sauce pan asafoitida and fenugreek powder,andchill pickle also.

Mix well, cool it.

Now transfer into a neat ceramic jar.

WOODAPPLE PICKLE(CHUTNEY)

These also seasonal fruits,we get in between august and September(ganesh chaturthi).

For this chutney it should be partly riped.


Then we get the taste.The fully riped fruit is eatable one,it is sweet and tasty.

Wood apple 2(medium)

Salt 1tbsp

Turmeric 1tsp

Greenchillies 12

Fenugreek seeds roasted &powdered tbsp

Method:-

Break the hard cover,and grop the inside flesh with a slotted spoon.

Blend coarsely along with salt,turmeric and fenugreek powder.

Crush green chillies and add to the above.

Blend everything coarsely,and keep in the jar.

Next day take a cup of this pickle,

Heat oil and fry 2-3(as per taste) red chillies.

When they fried remove and add to the pickle and grind for 1 more minute.

In the remaining oil ,add mustards1/2tsp,

blackgram, and curry leaves ,fry for a minute.

Add directly to the chutney and serve with the plain rice!.

Note:-Keep in the refregerator, it can be stored for 10 days.

GARLIC PICKLE (in oil)

garlic

sesame oil

salt

chilli powder
Mustardseeds powder

synthetic vinegar

citric acid

other spices

Method

In a small skillet, heat oil.

Add all the ingredients and saute over medium heat for 5 minutes.

In a blender, combine sauteéd mass with spices.

Cook for3minutes over medium heat,cool.

Cover and refrigerate for 2-3 days.

GINGER PICKLE

Ginger

Tamarind

Jaggery

sesame oil

salt

mixed spices

citric acid

Method

In a small skillet, heat oil.

Add ginger, tamarind, and jaggery, and saute' over medium heat for 4. In a blender,
combine sauteéd materials, salt, mixed spices, and citric acid. Pureé until smooth, about 1
minute on high, stopping to scrape down sides.

Cover and refrigerate overnight to blend flavors.


GREEN TAMARIND RED CHILI PICKLE (in oil)

green tamarind

red chilis

salt

sesame oil

Tamarind

mixed spices

Method

In a small skillet, heat oil.

Add all the ingredients and saute' over medium heat for 4 minutes.

Heat until smooth, about 1 minute on high, stopping to scrape down sides. Cover and
refrigerate overnight to blend flavors.

SALTMANGOPICKLE(UPPU OORAGAYA)

Thispickle can beused from the 4th day.

Medium size salt mango 50(no.s)

Gingelly oil 1/2cup

Mustard 1/4cup

Fenugreek 2dsp

Turmeric 1dsp

Dry chilli split into 2pieces 1/2cup (without seeds)

Red chilli powder ½cup

Asafoetida ½tspsauted inoil

Salt 1/4kg

Method :
Heat 1cup gingelly oil and season the mustard and fenugreek.

Add turmeric powder and dry chillies and saute in a low flame.

Remove from fire and add all the other ingredients, except mango. When cool, apply the
masala on the mangoes and store them one above the other in a dry mud vessel.

Pour boiled and cooled water. The water level should be above the mangoes
Tips

cook.gif

TIPS FOR DAILY LIFE:-


1. To get extra taste to sambhar or rasam: Just add 1tsp milk to the rasam or sambhar
after finishing boiling.
2. Are you becoming mad about your salty curries or gravies? Add thin pieces of potato
to them, cook for a while and throw them afterwards.
3. Do not throw away the drained water from paneer. It can be used in the dough for rotis,
parathas, puris or naan. The dough will get soft and a nice colour. It can also be used in
soups.
4. Do not throw the cauliflower stems or cabbage stems - use them in soups, rasam or
sambhar.
*To remove easily the edible part of coconut from the shell : Store the coconut in freezer
compartment of the fridge for 2-3 hours
5. When you boil pulses or grains store that extra water for rasams and soups(pulusu).
6. To remove the tomato peel: just boil 3 cups of water, add tomatoes and keep the lid for
some time. switch off the stove.
7. To get extra whiteness to your rice; add 1tsp of fresh lemon juice when boiling.
8. To get more crispy potato bajjis, dip potatoslices in very cold water (or keep them in
ice cubes) for 5 to 8 minutes.
Few facial tips!:
1)make a paste with gramflour(tsp),turmeric(pinch),little curd,rub quickly.
Apply to the face as a mask,allowfor10minutes andwash it with lukewarm water,it gives
shining to the skin.Do it twice a week.
2)Feeling rough feet &hands?:- Soak your feet &hands in warm water,adding with
vinegar,allow to rest them for 10-12 min.,remove wipeit with a smooth towel,andapply
the moistariser(cream).
3)Honey,carrot bits,papaya bits and tsp milk,take them in a blender make a fine smooth
paste,apply to the face as mask.Allowto dry,wash with luke warm water,
4)Toget smooth &shiny skin:- Bits of pineapple,papaya bits,honey 1½tsp,
paste them and apply to the face,clean after 12 min.
*For pimple spots or patches:-
Mix tbsp mixture of lemon juice & milk,
Applyto the entire face with fingers before you going to the bed.Wash it next morning
with luke warm water,do it twice a week (atleast).
*Mix cooking soda ,water and apply to the face,allow to keep for 10 min.wash it.
*Make a paste with water and ajwain and apply.,after drying clean it.
PEDICURE (FOR SOFT FEET,REmove the cracks)
Take a wide plastic tub addlemon juice,honey,and glycerine,fill it 3/4 warm water (little
more hot),soakthefeet for15-20min.
Rub the feet with pumic stone(where the feet have cracks-ithelps to remove the dead
skin).
Take a soft brush and rub thewhole feet.
Ifyouhave "foot massage" at home,take a vibration with that.
If you do not have..
do like this,
1)Use nourishing cream and massage clockwise & anticlock wise directions,
2)with pedicure we can have help from damaging nails,and gives soft &tender feet.
3)Take a brisk walk atleast 30 minutes (walking fast).It gives help not only to the feet,to
the whole body also!
9. Add curryleaves to your upma before removing it from the heat.
10. To avoid lumps when making upma, roast suji(rawa) before adding the water.
11. To keep the dosa or the idli batter from getting sour, do not add salt to the batter. This
way it can be stored for 3 more days without getting sour.
12. You should always add salt after you have ground the idli or dosa batter (i.e. not
before grinding).
13. To get crispy dosas or soft idlies, add 1 tsp flakerice(poha) to the soaked black gram
(urad dal-white).
14. Do not throw out the bottle guard stems(kaddu-heads). These can be used as brushes
(when you are making dosas) on frying-pans(tawa). You could also cut one potato into
two halves and use them as brushes.
15. If you have opened canned tomatoes which you don't need, you could pour it in
icecube-moulds. De-freeze them and use.
*Rub ice cube on your face before get make-up,
youcan notget seat for some hours!Itgives you so relief!
16. To avoid getting your hands black when cutting raw bananas (plantains), add 1tsp of
curd or butter milk to a bowl of water in which you put the banana bits. Before washing
your hands, apply little oil to your palms.
17. To avoid extra blackness to brinjalcurry or fry, sprinkle 1tsp tamarindpulp over it.
18. To avoid extra bitterness in bitterguard(karela), mix salt and lemonjuice. Let it be like
that for 1 hour.
19. If you want to store bitterguard, do as in tip no.18 and store them in the freezer.
20. To store drumsticks, cut them in equal sizes and add to some boiling water with 1 tsp
salt. Let them boil for 2 minutes, cool them and store them in the freezer.
21. Do not discard the dry curry leaves! Powder them and store in small spicejars, can be
used in rasam, sambhars and even curries.
22. Keep prepared cutlets, kachories(not fried) in the fridge for ½ hour,before deep-
frying.
23. Add a little amount of milk to get smooth and soft puris.
*To store more quantities of onion,coriander,garlic,ginger paste...use 1tsp oil when you
are grinding & keep a air tight container.
*To store the onion paste,saute' them first in tsp oil and blend to paste,otherwise they get
bitter.

24. To get soft mothichoor laddos, add 1 tsp of honey and 2 tsp of hot ghee to the sugar
syrup. After adding boondi, let it stay for ½ hour before you make them round. They'll
stay soft for almost two weeks!
25. To get crispy samosa outer cover, add some rice flour to the dough.
26. Try to get crispy golguppa (pani puri) by using only large amount of suji (rawa) and
little amount of all purpose flour. Allow to stay for 1hour,before you roll.
27. They spoil easily if you keep apple & pear together in the fridge.
28. Grate the fresh coconut (if you do not use on the same day),And store in the deep
freezer, keep it in the water for sometime Before you use, it will be fresh taste as the
same day!
29. Use milk to get fine taste to the idli chutney (coconut).
30. To remove peel very easily, if you store the tomatoes in the deep freezer.
31. Add one ladyfinger stem (head) when you are grinding dosa batter. (to black gram-
urad dal).
32. To get soft vadas just soak daal (black gram-urad dal) for ½hour, It is sufficient time
to grind.
33. To get soft appalu (boorelu-hanumanji prasad) add 1tbsp wheat flour (atta) to 3 tbsp
of rice flour. Mix 1tsp oil when the water is boiling.
34. There is no need of soaking badshahi or kaajaa, they can be prepared immediately!
35. To get more juice from the oranges or lemons, keep them in pre-boiled hot water for
awhile.
36. Do not throw the bottle guard or angular guard peel (it should not be old) - it can be
used as chutney (patchadi).
37. Make sambhar only with cabbage, it has a special taste. You can also make dal with
cabbage.
38. If you feel that squeezing tamarind every day is too much work: boil a little bigger
amount of tamarind in water until it thickens. Then, remove, cool it and squeeze it in a
plastic container and store in the refrigerator for 10 days.
39)To get crispy samosas,add pinch of cooking soda to the oil.
40)(In the vegetable storage compartment) in the refregerator,
place some papers to absorb extra moisture from the vegetables.
And they feel fresh.
*To have the colour & freshness to cauliflower,
add 1tsp milk while boiling.
To avoid black stains:-Place a squeezed lime bit under the pressure cooker,while cooking
rice or Dal.It cleans to fresh.
41)to get extra soft rotis,add little rice flour to the dough.
42)To get extra crispyness for cutlets,make cutlets and before you fry them
keep in the refregerator for 1/2 hour with cover.
*Clean your bathroom mirrors with the shaving cream; the mirrors will not get foggy for
weeks.
*Can be used vinegar to make the mirrors shiny..
*For cleaning bathroom,sinks use soda to remove the hard stains.
43)To get crispy chips,cut them with peel(slices)and soak them in the ice water for 1
hour.Drain and pat them to dry on a cloth.
Then deep fry them to crisp.
44)To get crispy pakoras,grind garlic pods,1/2 onion to 1 cup bengal gram flour and rest
of the process is normal.
45)Pour some lemon drops in hot oil when you are deep frying,
they absorbs little oil than normal.
46)Soak potato chips in a combination of lemon+citric acid water for
sometime,to get more crispy & extra taste.
*To clean the tea net (strainer):-
Heat the strainer over (keep itin high level offlame)stove for 4-5 minutes.removeandclean
with mild cleaning soap,and wash it,it can easily get rid of the black stains(it happens
becoz of using more ).
*To avoid extra bitterness from the bittermelon(karela),crush or cut and rub salt&
lemon,soak for 2 hours ,then squeeze well.
OR
Apply more salt and squeeze,keep in frozen section and use whever you need.(staying in
the freezer it looses its bitterness).
*To get rid of the bad odours from microw oven,
keep a microw resistable bowl with adding tsp vinegar, and onit for 1-2 min.
Allow to stay for 5-6 min.
* Add atbsp of coconut milk & beaten egg and apply to the whole hair,leave itfor 2-3
hours.
Brush & clean with warm water.do the same process atleast once a week, to
avoidloosing(falling) hair.
*Use 2tbsp of soaked & pasted fenugreek seeds and leave it with covering with a plastic
cap over night.Clean with luke warm watern on the next day.Do it once a week togetmore
hair!
curd,mixwellandapply to hair.
47)Drop little oil in the pressure cooker when you are cooking lentils(dal)
you can avoid the leaking from the whistle.
*Howtoreduceuseoil in puris &pakoras:-
Add tsp salt when you are heating oil.
*Tomakelessbitternessin karelas:-
Add salt in water and place karela bits in water for ½ hour.
*Toretain the white colour in cabbagae,cauliflour,add tsp of milk.
*For crispy puris:- add little rice flourto thedough.
*For thick gravy use use powdered groundnuts, or onion paste.
*To make theuseofstalerotis,chapatis:-
Wrap them in a cleancloth and keepin a airtight container.
Place itin the pressure cooker,wait until 2 whistles to get fresh.
*Fortastier potatoes add salt,when they are boiling.
*Chop theginger and plce in theroti or chapathi box,for soft& fresh rotis.
*Mix lemon juice & honey,take to get relief from upsetstomoch!
*Add turmeric(pinch),oil(tsp)to the
dal,when it is boiling.Itcooks more faster than original style.
*For caugh relief,2 black cardamoms drop in water (1cup)and boil till it reduce tohalf of
the quantity.Take the mixture
2 or 3times a day!
*For throat relief chew cloves.
*To reduce theblack circles around the eyes,Make thin slices of potato,placethem on eyes
and relax!for15 min.,wash after with coldwater.
48)In electric rice cooker add few drops of oil/ghee to the rice+water
and allow to stay for 15min.before you cook it.You can get fine soft cooked rice.
To get white,puffy,cooked rice,add 1tsp lemon juice,salt&tsp butter to the washed rice(to
the electric cooker).
Apply (rub) a tomato slice to your face and allow for 2 minutes.Wash with bengalgram
flour and with warm water,try weekly twice like this,before you go to bed.To get soft
skin!
Can be used the mixture of almonds powder,honey,and oliv oil(11/2drops)
Try it,you can see the difference.
Can be used the lemon slice,rub around the face and leave it for 15 min.
wash with gram flour&warm water.
Use the papaya pulp(fruit) to the whole face and leave for 20 min.
Wash later with warm water.
*Apply everyday before going to bed,fresh coriander around the lips,to get rid of black
patches.
*Add little turmeric&tsp oil to the greengram,when you are cooking .
You can get tasty,thick boiled dal.
*To get crispy vadas add tsp rice flour to the blackgram batter.
*Add tsp lemon juice to the hot oil,(when you are deep frying anything)
to avoid absorbing more oil.
*Keep tomatoes in the frozen section,to remove the peel so easily.
*Rub little oil to the garlic pods,to remove the peel easily.
*To get extra taste to the sambar, fry all vegetables in tsp oil before you add other
ingredients.
*To give your coconut burfi more nutritive value and also natural colour, add grated
carrot and beetroot while preparing it.

*10)To clean the tea-pots(ceramic) use vinegar & a tooth brush,pour little vinegar and rub
with brush around the jug.

wash with running warm water, watch the difference!

*For shiny flooring:- Use tbsp vinegar to one 3/4 of buquet warm water and mopp
weekly twice,see the difference.
*To relief from cold:-Clean thecabbage leaves andpressurecook them.Inhale the
steamfor2-3 min.
*Toremove the kitchen knife stains:-
Scrub with onion for2-3min.
To clean the aluminium utensils:-Use sand papper
to clean the dirty aluminium vessels.
Add 1cup milk to the puris dough to get crispy puris!
Don't you have any non-stick pan at home?
Try this method:-heat some salt in your normal pan and fry for a min.,throw it and wash,it
can be used as nonstick pan..try it!!
*Mint,honey and lemon juice are a good combination as for
mouthfreshner.
*Drink atleast 15 glasses of water per a day!
*For sound sleep:-Take a fresh tub bath before you going to the bed.
*For good sleep:-Take 1 cup of warm milk.
*If you out there wish to loose a bit of weight,take apple cider vinegar in water before
meal.
*Apparently it dissolves the fatty ploque adhering to the inside of the arteries & from
other areas.This waste part is then deposited into the bloodstream and disposed of
naturally.
*Apply 3 parts of baking soda (sodium bicorbonate),1 part of water,apply to the face in a
gentle circlar motion,(wash the face before).Rinse clean for a fresh scrubbed face.
It is a good facial scrub-Removes pimples!!
*For softy skin:-avocado,yoghurt,honey:-For moisturising skin.
*1/2 Lemon juice
1 egg white *mix and leave it for 3 min.
Apply then,avoid the eyes area and leave for 30 min.Pat dry.Then apply the moisturising
cream.
* To reduce the black rings around the eyes:-
Clean the face and cut the cleaned potato to thin slices.
Place them on eyes and take rest for 15 min.
rinse with cold water.
*Bite the cloves to get rid of the toothaches!.
For relaxed skin &attraction skin:-
Cut the apple into slices and put on your face,keep for 15 min,wash later.
*To remedy for pimples:-Squeeze the garlic paste and apply over pimples.
*Mix 1tsp of sugar to the puri dough for freshness.
*To get sharpness to your mixie jars:-add rock salt and grind it.
*For beauty of the skin,add 1cup of milk,to warm water and apply(do it before you take
bath).
*To hit thecoconut in the center:-Keepit in the cold water for some time and hit .
**To clean microw:-Mixvinegar &water (1/4:1),in a microw resist bowl.Rotate forfew
secondsit deodorise.
**It is a very good cleaner for stainless steel:-Wipe with vinegar using with a damp cloth.
*Toavoid sticking use tspof vinegar.
**Clean dish washer:-Run a cup of vinegar through whole circle,do it once amonth.
**Clean eye glasses & wipe with a drop of vinegar.
**To store leafy vegetables:-Place them overnight in salt water,will be fresh for the next
day.
**For cleaning drainer:-Pour one cup vinegar down thedrainer,once a week.allow tostand
for 40 min.Flush with cold water.
**For crispy chips/frenchfries:-Add ½cupofvinegar to 4 cups of water,cut the potatoes
and soak them in.for 20 min
before frying.
For quicksalad dressing:-Blend a cup curd &½tsp of lemon juice along with
seasoning,then toss the salad into it.
**To store the riped bananas,peel them and store in a plastic cover in the frozen section.
**Preserve apple bits
from browning:-through placing them in pineapple juice,store in the fridge.Itgets
fineflavour &remains for long time too.
**Chop the onions into cubes and store them in thefrozen box.
**A wet onion is easier toremove thepeel than thedryone.(placeinwaterfor5
min.beforecut)
**Toremove theburned part from the griddle(tawa),use sandpaper.
**fantastic result with this tip.:-Soak the banana peel in a bucket of waterover night,
clean the bath room tails (any) for shining.
***Garnish with sweet imli chutneyand chat masala over "dahi vada"
**Toclean thecomputer mouse,keyboard with nail polish remover,see the shining.
**Usepotatoslices toremove the stains on "watchdials.
**eat the combination of walnuts,almonds,raisins,sunflower seeds.
Shold be not more than 50gms a day.
The walnuts has Omega-3(fat as infish),itgives
good memory,activeness to the brain and nutrition.It gives relax from the tireness.
**eat tomato(atleast one)everyday,tomato has best help to the brain.Eat in any form ofit.
**If the rusty screws arenot loosen spray vinegar,let it work for 1min.Comes outeasily.
**To avoid the bad smell(or mixed odours)from the refregerators try this..
Place cooking soda in a small bottle,make a small hole to the lid and fix it tightly.Keep
the bottle in the fridge compartment.
**To store fresh for a ladyfingers:- Cut the ladyfingers head & tail,place in a polythene
cover,and store in the refregerator.
**To store tindooras(Donda):-
These are very sensitive,and ripe very easily,if you have large quantities at home,try this
method,it helps..
These are not like ladyfingers,cut them slices/legnthwise and keep in a polythene
cover,store in the frozen section.
BEAUTY TIPS AT HOME

Smiling Beauty Monalisa

monalisa.gif

beauty.jpg

"A beautiful face attracts more attention than,


rich ornaments.
And it is more valuable to show what is inside a person's soul!!

***Little about Apple cidervinegar

It has a tonic action,that promotes blood circulation in the small capillaries that irrigate
the skin.
It is anticeptic,preventing viruses,bacteria & trigger infection.
It dissolves excessive fatty deposits at the surface of the skin.
It is essential to use cider vinegar.

For face:-

1)1/2 Cored Apple


2tbsp Honey
1/2 tsp sage
How to.. Pulse ingredients in a blender /processor,keep in the refregerator for 10 min.
Clean the face and apply,pat the cream on face,until the mixture feels sticky,and very
sticky.(this brings you the blood to the surface of the skin,and making it glow.
Rinse with warm water.
TO REDUCE WRINKLES &InFLAMMATION :-
Grate unriped apple,apply to skin.
Allow the pulp to remain on skin for 10-20 min.Rinse.
Moisturising honey mask:-2tbsp honey,2tbsp milk/cream
Make a fine paste & apply smoothly on the face,remain for 10 min,rinse.

**To remove the blotches..The lemon works as a bleaching agent,


Lemon juice 1/2sqeezed
Beaten egg white 1
Leave over night for best results,Or if you need immediately, apply for 12-15 minutes,and
spray warm water on your face to rinse.
*1 apple & 1tbsp honey-combine in a blender/processor ,make a fine smoothy
paste(drain),apply to face and remain for 15 min,rinse!

ANTI-WRINKLE TREATMENT:-
1-very riped tomato
5 oz whole milk
Bottled/spring water.
Process the tomato in blender,strain &discard the pulp.
Mix equal amount of milk,store o=in the refre gerator for 10 min.
apply to the face with cotton pad ,once/twice a day.Leave for 10 min.
Rinse with bottled water,pat dry.
Shell life:-6-7 hours.

TIPS FOR HAIR:-

**Atleast apply once a week with applecider vinegar,after taking head bath for shining &
lify hair.

**Mix egg(beaten) with shampoo ,then apply to the hair evenly.


The protiens in the egg gives as a medicine to the healthy &shiny colour hair(it is a good
conditioner).

**For good blood circulation to the roots of the hair..try this..


Apply(massage) coconut oil atleast twice a week.
The root hairs get humidity in the hair.
**For shiny hair..

1tsp honey
1 fresh lemon juice
1/4 warm water
After finishing shampooing,simply pour through hair,let it dry!
Note:-No need to rinse!!

**If you have problem with the hair split ends,try this..
Oliv oil/sunflower oil 2tsp
Honey 11/2 tsp Yolk of a egg
Apply this mixture, to the whole hair(ensure that it is perfectly coated with),
allow to atand for 1/2 hour,but wrap with a plastic cover around the hair).
Rinse with warm water,and shampooing as usual & normal conditioner.

**Lemon juice 1tbsp


Applecider vinegar 1tsp
olive oil 10oz.
full egg
Mix well and use as regular shampoo.

**To get silkier and healthy hair:-


plain yoghurt 1/4 cup
Whole egg 1
Beat together in a bowl,After shampooing use it as a conditionering,let it work for 5
minutes,then rinse.

**Apply the mixture of 1tbsp gramflour & rice cleaned water to the hair as conditioner.
**Henna ...it is a beautiful conditioner,
and can everybody affort from the medical/stores.But do not use more times,it dries the
hair..once a month is enough!
Try this..Henna,amla oil,beaten egg,mix very well,apply to the hair thoroughly.
Allow to sit for 30 min.shampooing after.

**Henna,lemonjuice(11/2tbsp),thick curd/egg,beat well apply for 40min.Shapooing after


that.

**2tbsp-honey,henna,riped&crushed banana.
Make a fine paste and coat to the hair(top to bottom,to get silky & lify hair),allow to sit
for 40 minutes,shampooing later.

**Beat 1 cup of curd/yoghurt,add henna,1/2 lemon juice,tea/coffee dicaction.Mix well


and allow to keep overnight.
Apply to the hair on the next day,cover with a plastic cover and let it work for 35-40
min.Shampoo it &rinse well.
Do it once a month.
**1-Banana,1/4cupHoney,Henna3tbsp:-Mix them together to a smooth paste and apply to
the hair,let it sit for 20-25 min.
Rinse well.
**To have smooth hair edges,massage oil for 20-30 minutes atleast once a week.It gives
life to the hair.
**Henna, 1tbspLemonjuice,egg white/curd:-
Beat and make a paste and apply to the whole hair.Cover with a plastic cap.
Wait for 30 minutes and wash it.
**Henna,amla oil,egg:-Rub and make a paste and apply,let it sit for 30 min.shampoo it.
** Apply the juice of beetroot to the hair ,remain for 10 min and rinse!
**Buttermilk is a good face mask to get excellent result.
**to get rid of dandruff apply the mixture of buttermilk (thin curd) and fenugreek
powder.
Make it into smooth paste and apply,allow to stay for 1 hour then rinse it well.
**Those who want to be "fat",eat more bananas.
To avoid wrinkles rub the slice of potato to the face,keep for 15 min. and rinse with warm
water.
**The another way for the wrinkles..After removing the juice from lemonslices,dry them
totally in the sun,powder it,add greengram powder (mungdal),milk.
Make a smooth paste,and apply to the face,keep it for 1 hour.Rinse with warm water.
**Apply raddish juice,curd mixture to the face
let it work for 20min.rinse it with warm water.
Try this treatment for 15 days and see the results!!It removes the scraches,spots(left from
the pimples).
**For the shinyskin&rememberence powder:-cinnamon powder,½tsp honey,mix and take
into the stomach before you sleep(nights).
**For the pimple problem:-Pinch cinnamon powder &4drops of lemonjuice,mix into
paste and apply to the face evenly.Use this method for 2 weeks.
**Make a paste with carrots & 1/4th tomato,apply to the face,allow to dry,rinse it.
You can get soft skin.
**For dark ringsaround eyes,wrinkles on face,ends of lips &downside nose:-Apply olive
oiland give a massage for 15 min.It can be reduce the problem.
**apply almond paste,honey mixture (paste)to the face,let it work out for 15
minutes.Rinse it out.
**To get releif with the headache (even severe):-Dip the cotton in the beetroot juice and
keep it in the ears.For fatty &hanging skin undereyes:-Keep the tea bags in the
refregerator for few minutes,and place them on eyes(close them),take rest for 10 min.

**For silky hair:-Mix after cleaning rice (do not throw them)water and gramflour
(besan) to the hair,allow towork for few minutes and wash clearly.
**To get thick &black hair:-soak fenugreek seeds in water,and paste them (remove
water).
Mix in mehandiand coconutoil.Apply to the hair.
Let it work for 5-6hours(apply night and wash with shampoo on the next day.
**For severe headaches (Nyciamigrane) use
pinapple+lemonjuice with ice cubes.
**For shiny skin:Paste a Riped tomato,apply toface,let itwork for 10min.
**Rub "keera(green cucumber)" to the face and stay for 10 min,rinse it out.
**Cucumber 1/2 peeled
Yoghurt 1tbsp
Mix well and apply to the face,leave abt 20 minutes.,wipe with a damp cloth.
**Mash avacodo(1/2) and apply on the face,let it sit for 18 minutes,wipe with a damp
napkin.
**Honey 1tbsp
Ground almonds 2tbsp
Pressed lemon 1/2tsp
Rub gently on face.Rinse with warm water.
**Banana(1/2),sourcream(2tbsp),honey(1tbsp),apply for 15 min,and wipe off wiht a
damp cloth.
**A good combination for the dry skin,milk(2tsp),Honey(2tbsp),apply and stay it for 10
min/wipe it.
**Mix 1/2 grated apple,5 tbsp honey,make a face mask to sit for 10-12 min.Wash with
cold water.
**Avacodo is a fantastic moisteriser by nature.Mash its flesh into a creamy
texture,massage to the face,neck.Leave it for 12 min,and rinse it off.
**Apply rosewater,glycerine and lemon juice to the face with cotton,stay for 15 min and
rinse.
**1cup yoghurt,lemonjuice(tsp),apply and stay for 10 min.Rinse with warm water.
**Water melonis agood maskforface ,specially it needs in summertime.
watermelon bit,tomato slice,paste itapply as pack tothe face,after 15 minutes,clean it.
**paste of tamarind also helps..try this..
Apply to the face as mask,clean after 15 min.
Tamarind is antiseptic,(has astringent nature).
Apply thecombination of riped banana &honey paste to the face as mask,rinse after 15
min.
**Orange yoghurt mask

1 tsp yoghurt
Juice of ¼ of an orange
Mix them well and smooth onto face. Leave on for five minutes and rinse. The mask adds
a glow and gets rid of tiredness.

**Banana wrinkle remover

Mash ¼ banana until smooth. Spread all over face and leave for 15-20 minutes before
rinsing off with warm water followed by a dash of cold. Gently pat dry. use this regularly
to get rid of wrinkles.

**Milk & tomato cleanser

1 ripe tomato
1 cup milk
Water
Puree the tomato. Strain and discard the pulp. Add the tomato juice to milk. Bottle and
refrigerate. Apply to the face and neck, using cotton pads, once or twice a day. Leave on
for 10 minutes, rinse with water and pat dry. This cleanses the skin and suits those with
oily and combination skin types.

**Cucumber astringent

Coarsely chop ½ a cucumber, peeled, and place in a blender. Blend until smooth. Apply
to face and allow to stay on for 15 minutes. Rinse with cool water and pat face dry.

**Lemon skin wash

1 cup lemon juice


Cinnamon or rose petals 2 tablespoons
olive oil ¼ cup milk Water Mix ingredients well and soak your feet in it for 10 minutes.
You can also use it for a bath wash. It rejuvenates the skin and makes it soft and glowing.

Everyone knows how good fruits are for the skin, but before you go and mash the next
banana or peach on your face, figure out what fruit suits your skin.

**For normal skin:


Use avocado, banana, cantaloupe, grape, peach, nectarine.

**For dry skin:


Try apple, avocado, banana, carrot, pear, melon or nectarine.
For oily skin:
Pear, strawberry or tomato.

**For greasy& oilyskin:-

Try with tomato paste(juice),apply to the face

andallow to dryit.Wash with warm water.

**For tired face(skin):-

Boil 1 liter water and add 100gms cabbage,boilwell.

Use that water to clean the face.

**For strong & cleaned nails:-

In a wide bowl add lemon juice & warm water.

Dip your hands(nails should be completely in the water)for 12-15min.Remove &slightly


press with asmooth towel.Apply hand cream if youwant.

For mature skin:


Choose apple, avocado, grape or lemon.

You can get silky smoothy skin.


**This is a good face mask i used,Boil oats meal to softpaste,apply with honey pack.See
the result.Clean with warm water.
**To remove the scratches and shiny skin rub with the potato slices to the face.
**To stay long standing make-up,before you apply the moisturise cream,rub the whole
face with a ice cube!
**To help the joint pains:-after removing theorange,clementains and lemons,do not throw
them.Squeeze them on the joints (knees etc)and give massage OR rub them directly.It is
nature cure.
**Get fruity to peel off wrinkles

**Healthy skin is aided by a good intake of fruit and vegetables.

In fact recent research even proved that pomegranate is a promising agent against skin
cancer.

**After all the secret to great skin is not make-up but a good dose of fruit.
BANANA:

A great fruit with having vitamins those are useful to the healthy body.

It is a cheap fruit,available for everystandered.

Gives more energy to the body.

Gives activity to the brain.

There is no cholestol or fiber in banana fruit.

Have more quantities of vitamin B and vitamin C

Salt percentage is low,so no way to B.P.

For shining brown leather shoes:-Rub often with banana peel,see the difference.

To remove the dirt&stains on the fridge:-Rub with toothpaste first,clean with soap water
later.

To get bathroom tails shining:-Soak banana peel in a ½ boucket of water,over night.

Next day remove them,and usethe water to clean the tails.good result,

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