Sambar

Ingredients:

2 cups toor Dal
1/4 kg Vegetables( Drumstick,Green Pepper,Eggplant,Okra)
1/4 tsp Fenugreek seeds
3 Red chillies
3 Green chillies
1 tsp Sambar powder
Curry leaves
a pinch Hing
1 tsp Salt
2 tsp Mustard
1/4 tsp Tamarind paste
4 tsps Cooking oil

Directions:

1. Wash & dice all the vegetables.
2. Boil water & cook the dal with turmeric powder & salt.Separate the cooked dal & water & keep aside. 3. In toor dal water cook the vegetables.After the veggies are cooked,add tamarind paste.
4. Now add the cooked toor dal & simmer a few more mins.
5. Heat some oil in a pan,splutter mustard & fenugreek seeds,red chillies,green chillies,curry leaves,hing, turmeric & sambar powder & keep frying for a few minutes.
6. Add this to made mixture.Sprinkle cilantro on top and serve hot.

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Jalebi

Ingredients:

2 cups All purpose flour
1 1/2 tsps rice flour
1/4th tsp baking powder
2 tsps curd (plain yogurt)
1 1/4th cups warm water
1/2 tsp saffron threads(slowly dry-roasted and powdered)
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
1 1/2 tsp rose water
Ghee or vegetable oil for frying

Directions:

Mix the flour,rice flour,baking powder,curd & 3/4th cup of the water in a bowl.
Mix well & then add remaining water & 1/8th tsp of saffron powder & whisk until smooth.Set aside for about 2 hours to ferment.
Whisk thoroughly before use.Prepare one string syrup by dissolving sugar in the water.Just before the syrup is ready add saffron & cardamom powder.
Heat oil in a kadhai .Pour the batter in a steady steam(or coconut shell with a hole) into the kadhai to form coils.Make a few at a time.
Deep fry until they are golden & crisp all over but not brown.Remove from the kadhai & drain on kitchen paper & immerse in the syrup.Leave for at least 4-5 mins so that they soak the syrup.
Take the jalebi out of syrup & serve hot.

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Steamed Rice Cake(Sweet appam)

Ingredients

Rice Flour - 1 Cup
Yeast - a pinch
Sugar - 7 to 8 tsps
Salt to taste
Water - 1/4 cup
cashew nuts - 1/2 tsp
Raisins - 1/2 tsp

Directions:

• Mix Rice flour,yeast,sugar,water and salt in a bowl and keep aside for half an hour.


• After half an hour batter will be well fermented and the appams are ready to be cooked.


• We can cook these appam in the idli cooker/steamer.Grease each moulds of the steamer with oil and fill each of them with 3/4th full of batter.Place some raisins and nuts each on top.Close the steamer lid.Steam cook for 15 mins until done.Remove from fire and allow to cool for 5 mins.


• Use a big spoon to remove the appam.

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Corn Oats Masala

Ingredients:

Corn - 1 cup
Oats - 1 cup
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Chilli powder - 1/2 tsp
Salt - to taste
Aji-na-motto - 1/4th tsp
Ghee - 1 tsp
Soya sauce - 1 tsp
Lemon juice - 1 tsp
Oil - 2 tsps

Directions:

In a pan heat ghee,then fry oats.Then keep aside
In the same pan heat oil and fry corn.Then add masala powders and mix well.
Now add oats into pan,add some water and boil for 3 mins.
At last add lemon juice and serve hot.

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Carrot Fry

Ingredients:

• Carrots - 2(large, peeled and cut into small pieces)


• Hing - pinch (optional)


• Green chilies - 2-3(slit length wise)


• Ginger - small piece(grated)


• Curry leaves - 1 sprig


• Coriander powder - 1 1/2 tsps


• Toasted sesame seeds - 2 tsps(lightly crushed)


• Red chili flakes - 1/2 tsp


• Salt to taste


• Oil - 1 tsp

Directions:

• Heat oil in a cooking vessel.Once hot,add the curry leaves,green chilies,hing and ginger and saute for 1 minute.Add the chopped carrots and mix.


• Cook without lid on medium flame for 4-5 mins,mixing the contents once in a while.Reduce flame,add salt and cook till the carrots are soft.


• Remove lid,add the coriander powder and mix.Cook for 2-3 mins.Add the crushed toasted sesame seeds and crushed red chili flakes and mix.


• Turn off flame and serve hot

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schezwan Vegetable Noodles

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 tsps schezwan sauce(adjust)
1/2 tsp brown sugar (optional)
1/2 tsp pepper powder
salt as required
1 1/2 tsps sesame oil or peanut oil
1 tsp 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 soya sauce
1 1/2 tsps brown sugar
3 tsps vinegar
1 tsp oil

Directions:

• 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 mins.Add red chili paste and saute for another 2 mins.Add soya sauce,sugar,salt and 3-4 tsps water.Cook for a minute.Add vinegar and cook for a few secs and turn off heat.Cool and refrigerate.It can be stored for few weeks.


• Heat a wok with sesame oil till piping hot,add the spring onions and stir fry for 1 min on high.


• Add the rest of the vegetables and toss them on high heat for 4 mins.


• Add salt,pepper powder and brown sugar and combine.Add the schewan sauce and mix.Add the drained noodles and combine well.


• Toss the noodles and vegetables on high heat for a few secs.Turn off heat.Garnish with chopped spring onion greens and serve hot.

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Fried Mushroom Rolls

Ingredients:

For the rolls:
1 can (300g) button mushrooms - drain out the water and give a spin in the food processor.
1 medium size onion - chopped
1 stalk spring onion - chopped
1 tsp garam masala
1 tsp plain chilly powder
1 tsp coriander powder
salt to taste
oil for frying
For coating:
1 egg - lightly beaten
1 cup bread crumbs
For the yogurt sauce:
2 tsps yogurt
1/4 inch ginger - chopped
1 stalk cilantro leaf - chopped
salt to taste

Directions:

Add all ingredients for the rolls except oil into a bowl.

Mix well and shape into medium size rolls.

Dip into the coating ingredients,firstly into egg,then bread crumbs.

Deep fry till golden brown and remove.

Stir all ingredients for the yogurt sauce and served together with the rolls.

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Egg Biryani

Ingredients:

4-5 hard boiled eggs(peeled and make long slits along each egg)
2 large onions(finely sliced)
1 small tomato(finely chopped)
1 tsp chopped cilantro
1 tsp chopped mint leaves
2 tsps ghee
1 1/2 tsps oil
3/4 cup thick curd/yogurt
5 green chillies(make a small slit in them)
1/2 tsp ginger garlic paste
1/4 tsp red chilli powder(adjust)
1/2 tsp coriander powder
2 tsps lemon juice
salt to taste
Biryani Masala:
4 cloves
1/2″ cinnamon
2 cardamom
1/4 star anise
1/4 tsp shah jeera
5 pepper corns
Ingredients to cook rice:
2 1/2 cups Basmati rice
3 cloves
5 cardamom
1/2″ cinnamon stick
1 marathi mogga
2 bay leaves
5-6 mint leaves
1/2 tsp oil
3/4 tsp salt
water as required

Directions:

1. Cook basmati rice in lots of water along with bay leaves,cloves,cinnamon,cardamom,marathi mogga,mint leaves,oil and salt till its half cooked.Strain the water and spread the rice on a large wide plate.Allow to cool.


2. Heat 1 1/2 tsps oil + 1 1/2 tsps ghee in a vessel,add sliced onions,saute for 8-10 mins till caramelized.Remove half of the caramelized onions and keep aside.


3. To the remaining half caramelized onions,add green chillis,mint leaves,cilantro and ginger garlic paste and saute for 2 mins.Add red chilli powder,coriander powder and biryani masala powder and salt (just enough for the egg masala) and combine well.Add chopped tomatoes and saute for 3 mins.Add the eggs and saute till well coated with the masala.(You can also half the eggs and place carefully and saute in the masala).


4. Add the yogurt and combine.Cook for 5 mins till oil separates.Add lemon juice and combine.Turn off heat and keep aside.


5. Take a wide deep vessel to prepare the biryani.Add drizzle some oil all over,add half the rice as a first layer followed by the egg masala and spread out in the vessel.


6. Spread the remaining rice over the egg masala layer,pour 1/2 tsp of ghee all over the rice,add the caramelized onions.Next sprinkle cilantro and pour the saffron milk over the rice.


7. Place lid and over the lid place a heavy weight.Cook on medium high flame for 5 mins.Remove the vessel from fire and place a iron tawa over low flame.Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mins.Turn off heat and do not remove lid for 5 mins.


8. Remove lid,combine gently and serve hot.

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Pav Bhaji

Ingredients :

• 6-8 pavs (available in any store)
• 2 cups boiled vegetables(potatoes,carrots,cauliflower ,beans)
• Salt to taste
• 1 tsp pav bhaji masala (available in stores)
• 1 tsp each chilli powder & turmeric powder
• 1 tsp ginger garlic paste
• 1 1/2 cup tomato paste
• 2 medium onions finely chopped
• 3 tsps oil
• 1/2 cup cilantro finely chopped
• 1 lemon


Directions:

1. Boil all the vegetable and mash them and keep it aside.
2. Heat oil in the pan,add ginger garlic paste and fry for a 1 min till the raw smell is gone.
3. Next add finely chopped onions and fry them till translucent.
4. Then goes tomato paste with salt,chilli powder and pav bhaji masala,turmeric powder.
5. Mix all the ingredients with some water and allow it to cook for 4-5 mins.
6. Between stir the mixture so that it wont get burnt at the bottom.
7. Add boiled vegetables to it and stir it continuously for 5 mins.
8. Now add chopped cilantro and our pav bhaji is done.
9. Cut the pavs in between and apply butter and fry them on a pan for 1 minute.
10. Like a burger,you can stuff it in between or take it in a bowl with some lemon.

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Pineapple Rasam

Ingredients:

1/4 cup cooked toor dal
1 tomato(chopped)
1/4 tsp turmeric powder
1-2 green chilies(slit)
1 1/2 tsps home made rasam powder
1/4 cup pineapple puree
2 pineapple slices(cut into 1″ pieces)
1 tsp jaggery or sugar
few fresh curry leaves
salt to taste
3 1/2 cups water
For seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of hing
few fresh curry leaves
2 tsps ghee

Directions:

• Heat a deep vessel,add 3 1/2 cups of water,mashed dal,chopped tomato,pineapple pieces,salt,turmeric powder,green chilies,few fresh curry leaves,jaggery and rasam powder and bring to a boil.Continue to boil for 5 mins,till the pineapple pieces are cooked.


• Add pineapple puree and continue to cook on medium flame for 2-3 mins.


• Heat oil in a pan,add mustard seeds and as they splutter,add cumin seeds and curry leaves and stir fry for a few seconds.Add hing and turn off heat.


• Add this to the rasam and combine.Turn off heat and place lid.Garnish with cilantro and serve with white rice and appadams.

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Coffee Granita

Ingredients:(8 servings)


4 cups freshly brewed decaf espresso or double-strength coffee
1 cup granulated sugar
2 tsps coffee flavored liqueur (Kahlua)
2 cups whipping cream
1 to 1 1/2 tsps pure vanilla extract
Shaved Chocolate for garnish

Directions:

While coffee is hot,stir in sugar until dissolved,add coffee flavored liqueur.

Pour coffee mixture into a 13x9" baking dish.Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan.

Whisk to distribute frozen portions evenly.Cover and freeze again until icy at edge of pan and overall texture is slushy (be sure to scrape the ice crystals off the sides and into the middle of the pan) about 45 mins.

Whisk to distribute frozen portions evenly.Cover and return to freezer and freeze about 3 hours or overnight until frozen solid.

When ready to serve the granita,remove from freezer.Using a fork,scrape granita down length of pan, forming icy flakes.Return to freezer for at least 1 hour.Can be made 1 day ahead.When served, the granita should look like a fluffy pile of dry brown crystals.

In a medium bowl,whip whipping cream and 1 tsp vanilla extract until soft peaks form.Taste and whisk in more vanilla extract if necessary.Cover and store in refrigerator until ready to serve.

To serve,scoop flaked granita into tall goblets or parfait glasses,filling halfway.Top with prepared whipped cream and sprinkle with shaved chocolate for garnish.Serve immediately with iced tea spoons.

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Rice Cutlets

Ingredients:

2 tsps Onions(chopped)
2 tsps Cilantro(chopped)
1/2 cup Rice (prepared)
4 oz of Meat (cooked, minced)
1/2 mug crisp Breadcrumbs
1/4 pint solid Bright Spices
Salt and Pepper (to be able to tastes)
1 tsp of Butter (dissolved)
Paprika Gravy

Directions:

Combine entire ingredients other than butter and crumbs,until evenly mixed.
Shape this mixture into little cutlets and casually brush using butter.
Roll your cutlets around breadcrumbs.
Now set them up under a barbeque grill.
Cook approximately 12-15 moments or even until eventually clean along with brownish on sides,converting when.
Serve hot together with tomato ketch-up.

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Masala Kichidi

Ingredients:

Basmathi rice - 1 1/2 cups
Green gram - 1 cup
Tomato - 2
Onion - 1
Ghee - 3 tsps
Garam masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Coriander powder - 1/2 tsp
Bay leaves - 4
Cloves - 5
Salt - to taste

Directions:

1. Clean and soak green gram and rice in water for about 30 mins.
2. In a pressure pan heat ghee,add cumin seeds,cloves,bay leaves,turmeric powder.
3. When they splutter add and fry onions.Then add tomato paste and fry.
4. Now add soaked rice and gram and fry for 2 mins,then add masalas and add 3 cups water.
5. Cover with lid and let it cook for 20 mins.When done take it and serve hot.

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Fruit custard

Ingredients:

500ml Milk (it comes to 4-5 servings)
2 tsps of Vanilla Custard powder
3 1/2 tsps of sugar
2 tsps of milk maid
2 cups of fruits(banana,apple,Cherry's,grapes)

Directions:

1. Take 2 tsps of vanilla custard in a bowl and add 1/2 cup of cool milk and mix it well without any lumps.
2. Boil the milk and then later add the above paste to the milk stirring continuously.
3. Simmer the flame and add sugar and stir frequently for 3mins.
4. Let it cool and add Milk maid(Milk maid is optional but if added gives good flavour to the custard).
5. Add fruits to the above mixture and chill it in the refrigerator ( you can add banana while ur eating because it tends to change color).

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Chicken Kebab Paratha Roll

Ingredients:

Simple flour 1/2 kg
Salt 2 tsps
Oil 1/2 mug
Chicken boneless 1/2 cup
Crimson chilli 1 1/2 tsps
Turmeric powder 1/2 tsp
Lemon juice few tsps
Cumin powder 1 tsp
Ginger-garlic paste 2 tsps
Cinnamon powder 1 tsp
Onions 2
Tomatoes 2
Coal One particular part

Directions:

Rub the particular basic flour and create a bread (paratha).
Slice chicken boneless directly into little parts.
Add salt,cumin,ginger-garlic substance along with lemon juice in it.
Include turmeric powder as well as reddish pepper.
Combine the chicken effectively over these spices.
Leave these for marination to have an hour.
Then add oil in a griddle along with fry the particular marinated chicken in it.
Temperature your coal bit upon fire.
Place the deep-fried chicken in a pot.
Put the heated up fossil fuel part in the middle.
Deal with the actual top for 5 mins.
Currently eliminate the coal bit and mix the actual deep-fried chicken nicely.
Place fried chicken on the bread (paratha).
Add quickly cut onion as well as tomato onto it.
Add tamarind and cilantro drop about it.
Roll the particular bread (paratha) and serve with ketchup.

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Sweet Pongal

Ingredients :

• 1 cup rice
• ½ cup green gram
• 3 cups of water
• 1 cup grated coconut
• 1 cup sugar
• 1 tsp cardamom powder
• 1 tsp cashew nuts
• 1 tsp raisins
• 3 tsps ghee
• 2 cups milk

Directions:

1. Pressure cook rice,green gram and grated coconut with 3 cups of water till you get 3 whistles.
2. Fry cashews and raisins in 1 tsp of ghee and keep it aside.
3. Add the cooked rice and cooked mixture in the same pan in 2 cups of milk with sugar.
4. Stir it continuously so that it wont get burnt at the bottom.
5. Cook it till you get good consistency.
6. Add the remaining ghee from the top and mix it.
7. Finally add cashews and raisins.
8. Sweet Pongal is ready to eat.

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