sambar

Sambar Recipe

Prep & Cooking: 45 mts

Serves 4-5 persons

Cuisine: South Indian

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Ingredients:
1 cup tur dal
3-4 cups of cubed bottlegourd
10-12 small sambar onions (or shallots)
2 medium tomatoes quartered
pinch of turmeric
1 large lemon sized tamarind (extract the juice in 1 cup water)
1 tbsp jaggery or sugar (optional)
1 1/2 tbsps sambar powder
salt to taste
coriander leaves for garnish
For tempering/poppu/tadka:
1/2 tbsp oil/ghee
3/4 tsp mustard seeds
1/4 tsp asafoetida/hing/inguva or 3-4 crushed garlic flakes
2 dry red chilli (tear and de-seed)
10-12 fresh curry leaves

1 Pressure cook dal with 2 cups of water and a pinch of hing. Once pressure cooked, mash, add 2 cups of water, shallots, bottle gourd pieces and turmeric pwd. Bring to a boil, reduce flame and cook for 8-9 mts on low to medium flame.
2 Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-14 mts, till the rawness of the tamarind disappears.
3 Add the sambar pwd and combine well. Let it cook for another 6-7 mts.
4 Heat oil a separate pan, add the mustard seeds and let them splutter. Add hing and red chillis and roast for a few seconds. Don’t burn them. Lastly add curry leaves and immediately add to sambar.
5 Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves.
6 Serve with tiffins or hot steamed rice and appadam (papad).

Note:

Alternatively, you can pressure cook the vegetables with little water in a separate container. Vegetables like chow chow, drumsticks, lady’s finger, carrots, radish and brinjals are also welcome.

mixed veg dosa

Mixed Vegetable Dosa

For Batter:
Raw Rice 3 cups
Urad Dal 1 Cup
fenugreek 1/4 tsp
cooked rice one handful
or
aval one handful
salt to your requirement
for toppings
onion 1 medium finely chooped
Beans 6 nos finely chopped
carrot 1 no
capsicum 1 small
cabbage
1/2 cup finely shredded
green chillies 4 nos finely chopped
jeera 1 tsp
salt 1 tsp
Method:
Soak urad dal and raw rice separately for 8-10 hours or over night. Grind urad dal to smooth and keep aside.� Add cooked rice or aval to the raw rice and grind to slightly coarse. Mix both the batter to a thik consistency.
Splutter jeera in 1tbsp oil, and fry onion, beans carrot for few mins. Add capsicum, cabbage green chillies fry till it is well cooked. Do not add water, fry under low flame. Keep aside.
Heat the flat pan and simmer. pour a ladelful of dosa batter at the centre of pan and starting from the middle spread the batter till the edge of the pan in a circular movement. Keep the cosistency think on the pan. after a minute, leave a little bit of oil at the sides of the dosa and sprinkle fried vegetables generously on the dosa and let it cook under close lid for few minutes.� Reverse the dosa and leave it to get fried on the other side for few minutes. serve on the plate with butter and coconut chutney and raitha.

batata vada

Batata Vada Recipe

Prep & Cooking: 45 mts

Serves 6-8 persons

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Ingredients:
2 large potatoes, lightly mashed
1/4 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1 onion, finely chopped
2 green chillis, finely chopped
1/2 tsp ginger garlic paste
1/4 tsp turmeric pwd
1 tbsp lemon juice
fresh coriander leaves for garnish
salt to taste
1/2 tbsp oil
For batter:
1 cup besan/chickpea flour/senaga pindi
2 tbsps rice flour
salt to taste
1/2 tsp red chilli pwd
pinch of cooking soda
water as required

1 Heat oil in a vessel, add the mustard seed and allow them to splutter. Add the cumin seeds and let them brown lightly. Add green chillis, curry leaves and ginger-garlic paste and saute for a mt. Immediately add the onions and saute for 3 mts.
2 Add the salt, turmeric pwd and combine. Add the mashed potatoes and combine and cook for a mt. Add coriander leaves and lemon juice and turn off heat. Cool and make small balls and keep aside.
3 Place a heavy bottomed vessel on the stove, add enough oil for deep-frying and allow it to heat on low flame. While the oil is heating prepare the batter.
4 In a bowl, add the ingredients required for making the batter. Slowly add water and make a slightly thick, flowing batter. Dip the potato ball in the batter and coat it well and place in the hot oil. Cook on medium high flame till golden brown. Remove onto absorbent paper.
5 Serve hot with chutney or tomato sauce and a cup of masala chai OR proceed to prepare Vada Pav.

Vada Pav

How to assemble Vada Pav ~
Cut pav bread horizontally in the center. Spread a tsp of green chutney and garlic chutney (optional) on one of the halves of the pav, layer with onion slices, place a batata vada and cover with the other half of pav. Gently press using your palm and serve along with lemon wedges.

chicken burger

Chicken Burger

Chicken Patty/Burger Recipe

Prep & Cooking: 40 mts

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Ingredients:
2 cups cooked chicken, run in mixie for few seconds till it appears like crumbs
1 onion, finely chopped
1 1/2 tsps green chilli-ginger-garlic paste
1/2 tsp red chilli pwd
1 tsp coriander pwd
pinch of cumin pwd
pinch of garam masala pwd
finely chopped coriander leaves
1 cup bread crumbs
1 beaten egg
oil for deep frying
For burger:
bun
low fat butter
lettuce leaves
finely sliced tomato, cucumber and onions
cheese slice
mayonnaise
mustard sauce (optional)

1 Combine cooked minced chicken, bread crumbs, beaten egg, coriander leaves, coriander pwd, garam masala pwd, cumin pwd, coriander pwd, red chilli pwd and green chilli-ginger-garlic paste. Dip in maida batter, coat with fine bread crumbs (optional) and deep fry to a golden shade.
2 Remove onto absorbent paper, then place on a baking sheet and keep in a warm oven till you serve them. This will ensure that the outer crust stays crisp.
3 Serve hot with tomato sauce or green chutney OR prepare a burger by toasting the sliced bun, spread low fat butter and mustard paste, layer with lettuce leaves, onion, cucumber and tomato slices, followed by a cheese slice and the minced meat pattie.

gunta ponganalu

Gunta Ponganalu with Coconut Peanut Chutney

What do you do with leftover idli or dosa batter? Use it to prepare Punukulu or Ponganalu. They are quick and easy to prepare. Just add chopped onion, green chillis, cumin seeds, coriander leaves and soaked channa dal to the batter and prepare shallow fried fritters aka Gunta Ponganalu or Pongadalu, a Rayalaseema speciality. You need a special cooking skillet, ‘ponganalu penam’, to prepare these petite beauties.

Ponganalu cooking in the Ponganalu Penam/pan

Gunta Ponganalu Recipe

Prep:Overnight fermentation Prep & Cooking: 20 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:
2 cups raw rice, soak in water overnight
1 tsp methi/fenugreek seeds
1 cup urad dal/minappa pappu/black gram dal, soak for 4-5 hrs
1 chopped onion
1 1/2 tsps green chilli-ginger paste
1 tsp cumin seeds
2 fistfuls channa dal/senaga pappu, soaked in water for an hour
1 tbsp chopped coriander leaves
oil for frying
salt to taste

1 Soak rice, urad dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 6-7 hrs. Add salt to taste and combine well. (Alternately you can use left over dosa or idli batter too.)
2 Add chopped onions, green chilli-ginger paste, soaked channa dal, cumin seeds and coriander leaves to the batter and combine well.
3 Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high for a mt. Pour batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.
4 Remove onto absorbent paper. Serve hot with chutney of your choice.

gulabi puvvalu

Gulabi Puvvulu ~ Eggless Rosettes

Addictive munchies that are not only loved by kids but adults alike. It derives it names from the much loved gulabi puvvu aka rose flower. The mould aka ‘achu’ is dipped into the rice flour based batter, then placed in hot oil, when the batter begins to harden taking the shape of the achu, slowly separating itself from the mould (by gently shaking the mould) and deep fried to a golden shade. A traditional sweet, down South and is popular in Kerala as ‘Achappam’, the batter consisting of maida, coconut milk and eggs.
A traditional classic recipe where food art is at its best, thanks to the mould. These are eggless version and call for maida/all purpose flour, rice flour, sugar, cardamom pwd and water. Makes for a great festive Christmas/New Year sweet treat for kids.

Gulabi Puvvulu Recipe

Prep & Cooking: 1 hr

Cuisine: Andhra

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Ingredients:
1 cup maida
1 3/4 cups fine rice flour
3/4 cup sugar
water as required (or coconut milk/milk)
1 tsp cardamom pwd
1 tsp sesame seeds (optional)
salt to taste
oil for deep frying

1 Put together rice flour, maida, cardamom pwd, salt, sugar and water and combine. Slowly add water little by little to make a smooth batter. It should be a pouring consistency and not as thick as dosa batter. Leave a aside for 15-20 mts.
2 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the achu aka mould and place in it in the oil so that it also gets heated along with the oil. Check the heat of the oil by dropping a drop of the batter into the oil, if it sizzles and comes to the surface, the oil is ready for deep frying.
3 Remove the mould from the hot oil and dip into the batter, till a little over three fourth of the mould. Do not dip the mould completely into the batter. As you dip the hot mould into the batter, you will hear a slight sizzle sound. Now place this achu into the hot oil and leave alone for a little less than a mt. Gently shake the mould so that the cookie is released off the mould. If the cookie isn’t releasing easily off the mould, use a fork/skewer to gently push it so that is releases into the hot oil. Adjust the flame while frying to ensure even cooking and to achieve that golden color and crispness.
4 When the gulabi puvvu turns a golden color, turn over to the other side and let it also cook till it turns a golden shade. Use a slotted ladle to remove onto an absorbent paper and cool. They will harden on cooling. Repeat the same process till the rest of the dough is through. After the cookie has separated from the mould and is cooking, continue to place the mould in the hot oil. Just ensure that the mould is hot enough before dipping into the batter.
5Cool completely before storing in an air tight metallic container.

Note:

You have to ensure the mould is just hot enough to hold the batter. If its too hot, the batter will not stick to the mould. Making these rosettes takes some practice. First timers, do not get disappointed if they do not come out perfect on the first few attempts. I’ve messed up too and am yet to perfect it.

veg sandwich

Vegetable Sandwich

This is Mumbai’s famous street food fare. Makes for a filling breakfast or brunch or evening snack. You can have it toasted or just plain without toasting.

Butter two slices. Liberally apply green chutney on the unbuttered sides of both the bread slices. On one of the slices, start layering with boiled potato slices, cucumber slices, tomato slices, onion slices and capsicum rounds. Sprinkle chaat masala pwd and black pepper pwd on top. Layer with a cheese slice (optional). Top with the bread slice and toast till golden brown. Serve warm with tomato ketchup.
Green chutney recipe: Grind 1 cup chopped coriander leaves, few mint leaves, 1-2 green chilli, 1 tbsp lemon juice, 1 tsp sugar and 1/2 tsp salt to a fine paste, adding little water.

paneer paratha

Indian Cooking Recipe : Paneer Parathas

Ingredients :
For the stuffing :
225 gms paneer, finely chopped
1 onion, chopped
1 teacup cabbage, chopped
1 tbsp coriander, chopped
5 green chillies, chopped
salt to taste
For the dough :
3 teacups whole meal flour
2 tbsp ghee
½ tsp salt
For the parathas :
Ghee for frying
Method :
Combine the paneer, onion, cabbage, coriander, green chillies and salt and make the stuffing.
Sieve the flour with the salt. Apply ghee to the flour.
Put water and make into small parts.
Knead properly and divide into 10 to 12 parts.
Make stuffed parathas as described for green peas parathas,
Ready to serve hot

bandaru laddu

Ingredients:

1 cup Gram flour
1 cup Sugar
25 gm Cashewnuts
25 gm Raisins
2 tsp Cardamom powder
4 Saffron strands
1 tsp Milk
250 gm Ghee
A pinch baking soda

Method

1.In a pan, add the sugar with 1/4 cup water and heat for 3-4 minutes until the sugar melts.
2.Add the cardamom powder, milk, saffron and mix well, keep aside.
3.In a bowl, add the flour, soda and stir well to avoid lump formation.Put the flour in the boondi maker and prepare boondis.
4.Heat the ghee, fry the boondis for a minute until turns to light yellow in color.
5.Fry the cashews, raisins and add to the boondiis and mix well.
6.Add the above mixture in the sugar solution and mix.
7.Allow to cool completely and make ladoos out of it.

nan on tawa

Here's what we need first - 3/4 tbsp of active dry yeast. Please make sure that its fresh and not past the expiration date. Why do I mention this explicitly? Err... no particular reason. Let's move on. 

Throw the yeast in a bowl with 1.5 cups of lukewarm water. I warmed my water in the microwave for a minute on medium-high powder. The recipe says no need to dissolve the yeast or anything but I secretly made sure it is dissolved. You see, nothing wrong in being extra careful. 

Yes, I check atleast twice if the front door is locked before I go to bed. Why do you ask?

Btw, the below picture is not pretty. 

Told ya! Just add 3 and 1/4 cups of all purpose flour and a generous pinch of salt to it and the prettiness factor increases exponentially. 

See? 

Ok, now bring the mixture together with your fingers. No need to knead. Heh. You'll be left with a sticky mass of dough. Just leave it covered somewhere for about 20-30 mins. 

I left it alone for around 20 minutes and it almost doubled. The recipe says not to worry about doubling, etc so I didn't. I always listen to what cookbooks say. Ok, almost always. 

The dough will be sticky and very elastic. Dig your hand in some flour and tear off a peach-sized piece. 

Lay it on a floured surface (my 'surface' is this). 

With the use of your hands and/ or your rolling pin, stretch out the dough till you form a nan shaped... err.. thing. Mine is square cuz TH wanted square naans. What? You don't believe me? Its true!

Heat a skillet on high heat, brush on some ghee or oil, lower the heat to medium and lay the nan on carefully. 

Flip over in about 2 mins when the first side starts browning. 

Cook closed for 30 seconds to a minute now, depending on the thickness of your nan, which shouldn't be too much, btw. 

That's it! Yummy, spongy, soft nans are now ready. 

The texture and taste was awesome and we loved it. Just make sure to have it when still hot otherwise the nan may turn a bit rubbery. That's to be expected right, even the ones baked in tandoors that we get in restaurants turn all hard on us if we don't eat it immediately. 

Reminds me of pizza base. Ahh.. pizza base from scratch! That's what I am making next. 

Here's the recipe, all in one place. 

Tawa Naan / Nan Recipe

Source: Artisan Bread in 5 Minutes a Day

What I Used:

2.5 cups lukewarm water

3/4 tbsp yeast

3 and 1/4 cups of all purpose flour

A generous pinch of salt

How I Made It:

1. Dissolve the yeast in the water. Add in salt and the flour, incorporate well until a sticky dough is formed. No kneading necessary. 

2. Set aside covered for 20-30 mins. 

3. Tear or cut off with a serrated knife peach-sized amounts and transfer to a floured surface. Shape into oblong nans with help of rolling pin if necessary. Make sure there are no holes in the nan once you are done rolling it out. 

4. Heat a skillet on high heat, brush on some ghee or oil, lower the heat to medium and lay the nan on carefully.

5. Flip over in about 2 mins when the first side starts browning. 

6. Cook closed for 30 seconds to a minute now, depending on the thickness of your nan. 

Serve HOT.

chicken

      To prepare the KFC Chicken you will require the following ingredients:

1 tablespoon powdered sage leaves
1 teaspoon powdered dry ginger
1 tablespoon crushed rosemary leaves
1 pack of tomato soup mix
1 tablespoon crushed Mexican Origanum leaves
1 teaspoon sweet marjoram
1 teaspoon pepper
1 tablespoon hot pepper powder
1 chicken cut into frying pieces
1 1/2 teaspoon crushed wild thyme leaves
150 grams all purpose flour blended nicely with secret herbs combination
2 tablespoon of garlic salt
2 tablespoon of powdered chicken soup cubes
2 tablespoon of onion salt
2 eggs
160 milliliters of milk
40 gram brown sugar
3 tablespoon of dry minced parsley leaves

Method
You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk.
Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet.

Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown.

Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot.

sweet corn soup

Ingredients

• 1 cup tender Corn kernels
• 1 cup Sweet Corn
• 2 Vegetable cubes
• 3 tbsp. Corn flour
• 1/2 tsp. Soya sauce
• 2 tbsp. Vinegar
• 1/2 tsp. Ajinomoto
• 1/2 tsp. Sugar
• 4 cups Water
• Salt to Taste                                                                                                                           Method
  1. Remove corn kernels from fresh corn by using a sharp knife.
  2. Boil the corn kernels and keep tthem aside.
  3. Take ½ cup water, mix the corn flour to it and keep aside.
  4. Take a pan and add water, vegetable cubes, salt, sugar and corn kernels. Add creamed corn to it.
  5. Boil it on medium heat. Add the corn four paste to it and stir continuously.
  6. Add Vinegar and Soya sauce.
  7. Keep stirring till the soup is thick and clear.
  8. Serve hot Sweet Corn Soup

hot n sour soup

Ingredients

• 1 seasonel vegetable cube
• 7 cloves Garlic
• 50 gms thin strip cut Ginger
• 5 stalks tied Lemon grass
• 1/4 cup chopped Coriander
• 3 slit Green chillies
• 3 tbsp sliced canned Mushrooms
• 7 diagonally cut Baby corn
• 1 tsp Lemon juice For garnish
• 2 tbsp finely cut Spring Onion
• 2 tbsp chopped Coriander
• 2 tbsp thin strip cut Carrots                                                                                                        Method
  1. Take some lemon grass to tie stalks and coriander together.
  2. Take a pan and boil 5 cups of water. Add the seasoning vagetable cube, garlic, ginger, lemon grass and coriander (tied together) to the pan and simmer for 15 minutes.
  3. Discard the garlic, ginger, lemon grass and coriander bunch when flavor smell starts.
  4. Add chillies, mushrooms, baby corn and salt and simmer for another 15 minutes.
  5. Add lemon juice just before serving.
  6. Garnish the soups bowl with spring onions, coriander and carrot.
  7. Be careful with salt. Add salt in the end that too only if it's necessary

cottage cheese soup

Ingredients (Serves 6)

• 250 gm: Chhurpi (cottage cheese)
• 1/2 cup: Tomato, sliced
• 1/2 cup: Onion, chopped
• 3-4: Green chilies, sliced
• 1 Tablespoon: Ginger (grated)
• 1/2 Tablespoon: Paanch phoran
• 1/4 Tablespoon: Turmeric powder
• 1 Teaspoon: Salt

Method

1. Heat oil, fry Paanch phoran, add chopped onion till it becomes golden brown.
2. Add finely sliced and grated ginger, tomatoes and seasoned with Chhurpi and add salt. Stir and fry till oil separates.
3. Garnish with fresh coriander leaves.
4. Serve hot with cooked rice.

seekh kebab

Ingredients

• 450 gm (1lb): Lamb mince
• Following should be all chopped together:
  • 2 medium size: Onions
  • 5 cloves: Garlic
  • 1.5cm: (0.5 inch) of ginger
  • 1-2: Green chilli (de-seeded)
  • 2-4 sprigs: Fresh coriander
• Dry Masala:
  • 2-3: Cardamoms (small, green, ground)
  • 1-2: Cardamom (Black, ground large)
  • A pinch to 1/2 a tbs: Chilli powder
  • 1/2 a tbs: Salt
  • 1/2 a tbs: Garam masala
  • 1/2 a tbs: Cumin seeds (whole)
  • 1 tbs: Dry coriander                                                                                                     Method
    1. Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
    2. Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
    3. Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
    4. Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander

mishti doi

Ingredients (Serves 4 to 6)

• 1 litre: Full cream milk
• 300 gm: Palm jaggery
• 2 tsp: Curd

Method

1. Heat the milk in a heavy based pan and reduce it to 1/4th its quantity.
2. Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water.
3. Add the jaggery to the boiling milk and stir well. Cook for another 5 minutes and cool down to about 40 degree C.
4. Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set.
5. Serve chilled.

gulkand pead

Ingredients

• 6-8 slivered Almonds
• 1 tsp semi crushed Cardamom Seeds
• 1/2 tsp Cardamom Powder
• 2 tbsp Gulkand (a mixture with rose extract)
• 1/2 kg soft Khoya
• 1 tsp slivered Pista
• 2 cups powdered Sugar                                                                                                                                    Method
  1. Take a heavy pan and lace it on low flame.
  2. Put gulkand into it and stir gently to make a soft lump.
  3. Take the pan off from the flame.
  4. Leave it aside to cool.
  5. Now take a steel grater and grate khoya.
  6. Add powdered sugar and mix it well.
  7. Transfer the mixture in a large & non-sticky pan.
  8. Heat it on high flame for few minutes.
  9. Now heat it on low flame with continuous stirring.
  10. When the mixture turns thick, remove the pan from the fire.
  11. Add cardamom powder and mix well.
  12. Allow the mixture to cool. Don't forget to turn occasionally.
  13. Take a small portion of mixture on your palm and flatten it like a chapatti.
  14. In the center, place a very small amount of gulkand mixture.
  15. Roll the chapatti gently so that gulkand gets covered by the mixture.
  16. Press the roll slightly like a biscuit.
  17. Repeat the procedure to make more rolls till the all the mixture is consumed.
  18. Garnish the rolls with slivered pista, almonds and cardamom seeds.
  19. Allow the rolls to cool.

date burfi

Ingredients

• 500 gms de-seeded & chopped Dates
• 2 tbsp Ghee
• 2 tbsp Maida
• 400 gms sweetened condensed Milk
• 2 Silver Leaves
• 1/2 cup Water                                                                                                                        Method
  1. Take a pan and heat ghee in it.
  2. Add maida and fry for a minute
  3. Now add water by mixing well.
  4. Allow it to boil.
  5. Add dates and condensed milk.
  6. Cook well till the mixture leaves the sides of the pan.
  7. Take the pan off the fire.
  8. Allow the Burfi to cool.
  9. Cut the Burfi into squares.
  10. Garnish with silver foils.
  11. Delicious Date Burfi is ready to be served.

suji ladoo

Ingredients (Serves: 10)

• 1/2 kg: Semolina
• 1/2 kg: Khoya
• 400 ml: Sugar syrup
• 10 pcs: Almonds
• 2 tsp: Cardamom powder
• 250 gm: Ghee

Method

1. Grate Khoya and grind the almonds coarsely.
2. Heat ghee in a heavy pan and roast semolina on low heat for about 10 minutes or till lightly browned. Add khoya and mix for five minutes.
3. Add the syrup, almonds, cardamom powder and mix. Cool the mixture a little, rub ghee on your palms and make lemon-sized round balls of the batter.
4. Cool and store the ladoos in an airtight container.

lapsi

Ingredients

• 1 cup: Broken wheat (Dalia)
• 3/4 cup: Sugar
• 2 tablespoon: Almonds
• 16-18: Raisins
• 1 teaspoon: Cardamom powder
• 3/4 cup: Ghee
• 2 1/2 cup: Hot water

Method

1. Soak the raisins in 1/2 cup water and keep aside.
2. Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown.
3. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
4. Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.
5. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
6. Serve hot garnished with blanched almonds and pistachios.

dahi bhalle

Ingredients

• 250 gm: Maa ki dal, washed
• Curd
• 1/2 cup: Onion, chopped finely
• 1 inch piece: Ginger, chopped, small pieces
• 2-3: Green chillies, chopped
• 1/2 tsp: Cumin seed
• 1/2 tsp: Salt
• 1/4 tsp: Soda-bi-carb
• 15-20: Raisins-
• 750 gm: Oil for frying,
• Green coriander, chopped, for garnish
• Water to soak dal                                                                                                                  Method
  1. Wash and soak daal in enough water to cover the dal. Soak it for three hours.
  2. Drain water and grind.
  3. Add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.
  4. Heat oil. With moistened hands, make Bhalla with daal batter into 2" discs.
  5. Deep fry - each Bhalla - light brown.
  6. Drain oil, keep aside.
  7. Soak in hot water for ten minutes. Press out water lightly.
  8. Beat curds, add salt, 1/2 tsp cumin seeds.
  9. Soak-raisins in water for ten minutes. Add to the curd.
  10. Lay Bhallas in a flat dish-pour curds on it.
  11. Garnish with red chilli powder-chopped coriander, powdered cumin seeds.
  12. Serve with imli chutney and extra beaten curd.

makhana kheer

Ingredients

• 1 tbsp shredded Almonds
• 1 tsp Ghee
• 1 tsp crushed Green Cardamom Seeds
• 100gms soft white Makhanas
• 5 cups Milk
• 1 tbsp grated Pistachios
• 4 tbsp Sugar or to Taste                                                                                                     Method

1. Take all the makhanas and cut them into halves.
2. Put the already cut makhanas in a saucepan along with ghee.
3. Fry them on low heat for about 5 minutes.
4. Now add milk and sugar and stir well.
5. Leave it on simmer for about an hour, until milk reduces to half of its original quantity and of a creamy consistency.
6. Don't forget to stir continuously such that milk does not sticks to the bottom of pan.
7. Add almonds and pistachios and leave it on simmer further for 10 minutes
8. Now sprinkle crushed cardamoms on it.
9. Hot makhana kheer is ready to be served.
10. If you wish to serve it cold, then keep it in refrigerator for some time.
11. Chilled makhana kheer is ready to test your taste buds.Ingredients

besan burfi

Ingredients

• 1 cup Besan
• 1 cup Ghee
• 1 cup Milk Powder
• 1 tsp Pista
• 1-1/2 cup Sugar
• 2 cup Water                                                                                                                               Method
  1. Take a pan and add ghee to it.
  2. Melt ghee and fry besan in it till a nice smell comes out.
  3. Transfer the mixture in another vessel.
  4. Mix it with milk powder.
  5. Prepare thick sugar syrup by combining water and sugar in a pot and heating them over low flame.
  6. Transfer the fried besan mixture in the prepared sugar syrup and stir it.
  7. Add nuts or chopped pista to it and stir properly.
  8. Transfer the mixture into a greased plate.
  9. When it becomes firm, cut into diamond shaped pieces.
  10. Delicious Besan Burfi is ready to be served.

moong dal ka halwa

Ingredients

• 1 1/2 cup: Moong dal (Soaked)
• 1 1/2 litre: Milk
• 1 cup: Sugar
• 3/4 cup: Mawa (well crumpled)
• 1/2 tsp: Saffron soaked in a little milk
• 5-6: Cardamoms (powdered)
• 6 tbsp: Ghee

Method

1. Grind moong dal coarsley.
2. Heat ghee in a thick bottomed dekchi and fry the dal till golden.
3. Add milk and cook till the milk has been absorbed.
4. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the fire and keep aside.
5. Make sugar syrup of one thread consistency, add saffron and cardamom powder to it.
6. Add the fried dal to the syrup and stir quickly till it mixes well.
7. If you want you can add thin silvers of blanched almonds.

keasar burfi

Ingredients

• Cashew nuts (Kaju) : 500 gms
• Sugar : 300 gms
• Saffron (Kesar) : ½ tsp
• Color (Orange) : ¼ tsp
• Silver Warak : 02

Method

1. Ground the soaked (for 03 hrs.) cashew nuts after draining water.
2. Take a pan. Mix sugar & Cashew nuts and roast on low heat. Stir the mix constantly.
3. Then mix saffron and orange color in it.
4. Place a butter paper on a rolling board and pour the mixture on it.
5. Place another butter paper and sandwich the mixture between the two papers.
6. Roll it with rolling pin.
7. Remove the butter paper from top.
8. Place silver warak, and cut the Kesar Burfi pieces.

pista sandesh

Ingredients

• Paneer : 225 gms
• Sugar : 150 gms
• Rose Water : 1 tbsp
• Cardamom Seeds (grounded) : ½ tsp
• Finely sliced and crushed 10 Pistachios

Method

1. Make a mixture of sugar and paneer.
2. Place the mixture over the heat and stir it continuously.
3. After the mixture gets solidi, sprinkle the rose water on it.
4. Divide the mix into various parts and flatten them in required size and shapes.
5. Soak those pieces into the cardamom and pista separately and serve the Sandesh cold.

veg noodels

Schezwan Vegetable Noodles Recipe

Prep & Cooking Time: 30 mts

Serves 4 persons

Cuisine: Indo-Chinese

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Ingredients:
1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)
1/4 cup spring onions, finely chopped
2 cups julienne vegetables (beans (par boil), carrots, cabbage and capsicum)
1/2 tsp soya sauce
1 1/2 tbsps schezwan sauce (adjust)
1/2 tsp brown sugar (optional)
1/2 tsp pepper pwd
salt as required
1 1/2 tbsps sesame oil or peanut oil
1 tbsp chopped spring onion greens, finely chopped
Schezwan Sauce
12 dry red chilies, soak in warm water for 1/2 hr
1 tsp grated ginger
12 garlic cloves
1 1/2 tbsp red chilli sauce
1 tsp soy sauce
1 1/2 tsps brown sugar
3 tsps vinegar
1 tbsp oil

1 Prepare schezwan sauce. Strain the water from the red chilies and grind to a fine past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mts. Add red chili paste and saute for another 2 mts. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mt. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.
2 Heat a wok with sesame oil till piping hot, add the spring onions and stir fry for 1 mt on high.
3 Add the rest of the vegetables and toss them on high heat for 4 mts.
4 Add salt, pepper pwd and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.
5 Toss the noodles and vegetables on high heat for a few secs. Turn off heat. Garnish with chopped spring onion greens and serve hot.

Schezwan Veg Noodles

malpua

Ingredients

• Plain flour : 250 grams
• Powdered Sugar : 1 tbsp
• Oil : for frying purpose
• Sugar Syrup
• Sugar Syrup
  • Sugar : 500 grams
  • Water : 625 ml

For Garnishing:

• Ground Cardamom : 1/4 teaspoon
• Rose water
• Fresh cream sweetened

Method

1. Boil sugar and water in a saucepan.
2. Cook it for 8-10 minutes for thick formation of the syrup.
3. Mix sifted flour, sugar, water for smooth batter and keep it for 30 minutes.
4. Heat oil in a flat bottomed pan.
5. Pour the mixture in the pan and fry it till golden brown color.
6. Shift the pancake into the sugar syrup.
7. Garnish the Mal Pua with cardamom, rosewater and fresh cream and serve it hot

kaji barfi

Ingredients

• 1 cup: Powdered sugar
• 4 tbsp: Milk powder
• A little milk
• ½ tsp: Powdered elaichi
• 1 cup: Cashews
• 1 tbsp: Ghee

Method

1. Grind cashews in a blender till you have a fine powder.
2. Knead the ground cashew with powdered sugar, milk powder, cardamom, ghee and a little milk. Knead till you get a thick buttery dough.
3. Roll out and cut into diamonds and bake in the oven till a light golden brown.