Professional Documents
Culture Documents
VARITIES OF DOSAS
DOSAS
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
MOONGDAL&URADDAL DOSA(GREENGRAM&BLACKGRAM)
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
Greenchillies 2-3
salt
Tamarindpulp(squeezed) 2tsp
Jaggery/sugar ½tsp
Fortempering:
Oil 1tsp
Blackgram
Mustards 1/4tsp
Asafoetida optional,pinch
Corianderleaves tsp
Heat oil andmake tempering and pour over chutney,do notmix it,cover with lid.
CHILLIE CHUTNEy
Chopped Red Chillies 5
Sugar 1/2tsp
Lime sliced 1
Oil 1tbs
Salt
Method:
Mix the chopped chillies with vinegar, stir it for 1/2second and drain.
Mix the chillies, lemon juice, sugar, chopped shallots and oil.
Oninon chutney:-2
Greenchillies 6-8
tamarind 1tsp
salt totaste
Fortempering:-
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.
Freshcoconut 2cups(grated)
salt
Greenchillies 7-8
Corianderleaves tsp
Milk 1½cup
Tempering:-
Oil 1½tsp
Bengalgram ½tsp
Blackgram ½tsp
Onebitred chilli
Curryleaves(fresh twig
Method:-
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.
Remove ,cool.
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 :
Fry till all the ingredients gets mixed & raw smell is disappeared.
cool it.
Freshcoconut 1cup
water 2cups
Greenchillies 7-8
Salt
Tamarind 1tsp
Corianderleaves ½tsp
Oilfortempering
Mustards ½tsp
Blackgram
Curryleaves
Turmeric pinch
Method:-
Mix all ingredients for chutney and blend them in a blender to a smooth batter.
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.
Salt
Red chilli powder tsp
Mustards !tsp
Bengalgram tsp
Blackgram tsp
Method:-
Whenever she gets sudden guests (doent have any fresh coconut in handy),she used to mak
salt
Water 2 cups
Asafoetida pinch
Mustards
Blackgram
Bengalgram
Oil 1½tbsp
Method:-
Dry roast flour for 2minutes to remove the raw smell.cool .it
COCONUT CHUTNEY(2) Fresh coconut Halfpart
Garlic 1(optional)
chopped onion optional
chopped ginger tsp
crushed pepper 2tsp
Tamarind ½tsp
Coconut Chutney:
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.
salt
Method:-
COCONUT DOSA
Coconut 1fresh
Salt
ginger
Greenchillies 8
Cuminseeds 11/2tsp
salt
Method:-
part.
Make thick dosas and pour oil around,cover and cook to golden crispy brown(
MINT CHUTNEY
tamarind/lemon marblesize
Ginger 1"
Onions 2medium
reddrychillies 6
Salt
Gratedcoconut 11/2cup
Method:-
Heat oil and fry red chillies, onions,
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.
LAYERED PARATHA -2
eggsbeaten
salt ½tsp
Ghee 21/2tsp
Milk 11/2tsp
Baking powder
Oil for shallow frying.
METHOD:
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.
Parathas are heavy food,greasy and tasty when you cook them with ghee
or butter.For paratha needs,
2 tablespoons ghee/butter
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.
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.
Remove from pan and drain on paper towel. Cover to keep it warm.
2 tablespoons ghee/butter
salt
Pat and dry with kitchen towels. Using the food processor grate
vegetables into a bowl finely
potatoes 250gm
cumin ½tsp
Turmeric
Garammasala little
Asafoetida pinch
Cloves 2
Cardamoms 2
Bayleaf 1
salt
Oil
cashew ½tbsp
Method:-
Tomatoes 2 riped
Onion 2
Garlic 6
Ginger 1"
Butter 6-7tbsp
Capsicum(optional)
Method:-
Add cashew paste when the oil leaves to the pan sides.
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!!
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.
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.
FILLED KULCHA
I have tasted at one of my friend's party.She is a good cook,raed and
try,best of luck.
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
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)
Rajma 1tbsp
Onion medium
Greenchillies 5
Ginger 11/2 “
Curd 1/2teacup
Tomato 1big
Turmeric Pinch
Cumin 1tsp
Salt
Ghee 21/2tbsp
Method:-
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)
Add the mixture (already cooked) to it,check the salt and cook until
they mixed thoroughly.
Salt to taste
Carrot 1/2cup
Cabbage 1/2cup
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:
FOR Filling:
Paneer/cheese 250 gms
Garammasala 1 tsp.
Salt ½ tsp
Cabbage 250 gms
Black pepper pinch
Method:-
Make a soft dough by mixing all the three ingredients with water.
Mix it. Add salt, black pepper, garam masala. Mix well.
Cauliflower Paratha:
Large cauliflower 6florets
Green chillies 6
Ginger 11/2cm
Salt
Method
Remove florettes of cauliflower and cut as much as tiny bits/ grate it.
Salt&redchillipowder
Oil/ghee 200gms
Corianderpowder 1/2tsp
Garammasala 1/2tsp
Drain&grind it.
Ajwain(voomu) 1tsp
Salt
Oil/ghee 2tsp
Garammasala 1/2tsp
Saunf(aniseed) 1/2tsp
Ghee/oil 150gms
Heat oil and fry for 2-3 minutes,add everything below ingredients.
Make soft dough adding with little water.Make equal size (lemon)balls.
Make each dough ball like a cup and fill the mixture ball and cover
neatly.
Carrot Paratha:
carrots 4 (fresh)
Green chillies 4
Salt
Ginger 11/2cm
Oil/butter forshallowfry
Method
Heat karahai and add tsp oil and add chilli bits,grated
ginger & carrot.
Salt
Milk
Water
Butter 100gm.
Method:
Cook for 2 minutes, then add the powder masalas and salt.
Takeoff the skillet from the heat, mash the peas using a
ladle.
Cook the paratha on the nonstick pan, when both sides are
cooked, put oil and spread it to both the surfaces.
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
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.
to both sides.
SPINACH PARATHA
Garammasala 1/2tsp
Green chillies 4
Ginger Garlic paste 1 tsp
Oil 4 tsps
Salt
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
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.
CABBAGE PARATHAS
Paneer 100gms(grated)
Garam masala 1tsp
Salt
Greenchillies 1-2
red onion 1
Ginger 11/2"
ghee/butter.
Serve hot.
CAULIFLOWER PARATHA
Cups Wheat flour (atta) 4cups
garlic 11/2tbsp
Cheese 1/4kg
Butter
Salt
coriander leaves
Tomato small
Oil
onion 1 chopped(small)
Method:-
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.
Knead the dough again lightly ,make equal balls out of the
dough.
Roll another equal size disk and cover the filled one.
Heat griddle and place gently this disc and cook both sides
And pickle.
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:-
Flatten the dough balls and place the peas balls in the
center.
EGG PARANTHAS
Beaten eggs 2
wheat flour 2 cups
Green chilli, 2
coriander leaves
Method:
PLAIN PARATHA
ATTA(WHOLE WHEAT FLOUR) 1/4kg
Ajwain ½ tsp
Salt
Water
Oil
ONIONPARANTHA
Onion 1
Ginger 1”
Green chillies 2
Hot water
Method:-
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.
Roll the balls into thin discs (8-10 inces diameter),apply oil over.
Suggestion:-
Salt
Oil 2tsp
Greenchillies 5
Salt
cabbage
2cups
potato 1
onion 1
Juice of lemon
chopped coriander
sugar little
oil 2tsp
Salt
Blend the mint<lemon juice and cumin along with water.
Apply ghee/oil.
MUGHALAI PARATHA
Wheat flour 250 Gms
Egg 2 nos
Oil 6 tbp
Method
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.
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!
For Garnishing:
Coriander leaves
Cashewnuts
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
Method:-
Cook the rotis or paratha until both sides are golden and
cooked well.(using ghee for both sides)
Potato Paratha:
Ground recipe for paratha
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.
Needs:
3 potatoes
5 green chillies,
piece of ginger
Salt
Garam Masala
2 spoons of oil
Method
RADDISH PARATHA(wHITE)
green chillies 6
piece of ginger
Salt
Method
Peel&Grate raddish,rub little salt and strain them in a strainer for 15 min.
Press extra water from the raddish, add grated chillies & ginger.
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,
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:
• Green chillies 5
• ginger 11/2cm
• Salt to taste
• oil for shallow fry.
Method
Rollout a thick roti and shallow fry until golden(both sides).
•
• 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
Salt to taste
Potatoes 2 Boiled&mashed
Cheese 1cube
Onions 2
Ginger ¼ inch
Ghee 1tbsp
Greenchillies 2
METHOD:-
Boil potatoes.
Heat ghee and fry the onion and minced chillies,ginger till golden
brown.
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
Allpurpose flour
½cup
Black
gram
½cup
wheat
flour
½cup
salt
method:-
Mix all flour and salt together, sieve them,add water and mix into a
hard dough.
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.
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.
Salt to taste
Potatoes 2 Boiled&mashed
Cheese 1cube
Onion s 2
Ginger ¼ inch
Ghee 1tbsp
Greenchillies 2
Ghee tbsp
METHOD:-
Boil potatoes.
Heat ghee and fry the onion and minced chillies,ginger till golden
brown.
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 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.
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
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.
Once the naan becomes crisp & cooked properly , takeout & brush the
butter and serve hot.
For Garnishing:
Coriander leaves
Cashewnuts
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)
Jawarflour 3cups
onions 2 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.
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.
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.
VARIETIES OF KULCHAS
Kulchas are more or less like paratha/ naan method.
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.
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
Butter kulchas
Paneer kulchas
Potato&methi kulchas
Mint kulchas
Peas&palak(spinach) kulchas..etc..
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
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.
The dough should neither be too soft nor stiff. It becomes loose after it is kept away
for a few hours.
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.
Press gently with the roller and then with your hand stick it in a tandoor by
applying water.
Loach Poori
is traditionally from Punjab.
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.
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.
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
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:
Turmeric
Asafoetida 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.
DOUGHNUTS
Milk 1/2cup
Egg 1
Butter tbsp
Salt pinch
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.
Method:
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VARIETIES OF IDLIS
Wash 1 cup of the blackgram three times and then soak it in cold water for 2-3 hours.
Start the grinder with 2 cups of water and slowly add the soaked rice.
Yield: 20 idlies
Serve with coconut chutney,tomato&onion chutney,
idli podi,nallakaram,sambar.
IdlI
Have anybody tasted "Idli with murmuras (maramaralu in telugu).
Murmuras cup
Method:-
Suggestion tips:-
GREENGRAM(HUSKED) IDLI-2
Greenchilli 3-4
baking/cooking soda ½tsp
Cauliflower ½tbsp
Greenpeas 1tbsp
Pour the batter into moulds.Steam them until done (app.12-15 min).
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.
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 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.
You may have to develop your own thickness / thinness of the chatni to your liking.
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
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
Rice 250gms(1/4kg)
mustards
salt
Asafoetida
Green chillies 5 chopped
Method:-
Keep the Idli Stand in the pressure cooker with boiling water.no need of
whistle.
METHOD
Grate carrots
Soak the idlis in the other half of the curd masala and keep in the fridg
well.
CABBAGE IDLIS
Rice 2½cups
Asaphoetida
Salt
Method: Coarsly grind all the ingredients except cabbage adding required
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.
Varieties of Upma
Salt
Greenchillies 5
Ginger 1½cm
Cashewnuts 8
garammasala 1tsp
Freshcurryleaves 1twig
Freshly squeezed
Oil/ghee tbsp
Tomato small
Tempering:-
Mustards ½tsp
Blackgram ½tsp
Bengalgram ½tsp
Turmeric(optional)
Method:-
When it gives fine flavour,remove from heat and add lemon juice,
PLAIN UPMA-1
semolina 1cup
cashews 5
Blackgram 1tsp
each cumin and mustard seeds ½tsp
Method
Stir and saute till the onions are pink. Add the salt.
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.
When it pops, add red chilies, urud dal, gram dal and asafoetida.
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
For tempering:
Cashewnuts 9
Oil/ghee 1 tbsp
METHOD:-
Boil water.
Add mustards ,after splutter add cummin,red chillies and fry for a second
Add curryleaves.
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
Water 1½cup
Salt to taste
Onion 1 chopped
Greenchillies 3
Mustard seeds
Cummin seeds
Blackgram
Bengal gram
METHOD:
Cover with a tight lid and slow the heat.(place a wide bowl as a lid and
water)
This also in the same process as semolina upma.But it takes little more t
than semolina upma.
Greenchillies 4 chopped
Ginger 2½ cm chopped
Curryleaves 2 twigs(fresh)
Carrot ½ grated)
Tempering:
Cashewnuts 10
Oil/ghee 1tbsp
Salt to taste
METHOD:-
Boil water.
Add hot water and turn the stove very low heat.Add salt.
Add wheat semolina slowly to the water ,mix well without any lumps.
Stir ocassionally.
Turnoff the stove and add the fresh lemon juice and mix well.
SEMIYA UPMA
Small fine semiya 1 packet
Greenchillies 3-4
Cashewnuts 6
Almonds 4(sliced)
Ginger 2cm(chopped)
Garammasala 1tsp
Greenpeas 1tbsp
Tempering:-
Mustards,blackgram(husked),Cumminseeds
Oil/ghee 1 tbsp
METHOD:-
Boil water.
Add vegetables and cook for 3 minutes OR till they become tender.
Add slowly semiya to the water and mix well without any lumps.
Cover with a lid.Stir optionally.
MASALA UPMA(CASHEWNUTS)
Semolina 1cup(Suji)
Cashewnuts 18(full)
Curryleaves Handfull
Garammasala 3tsp
Turmeric ½tsp
Tempering:-
Mustards
Blackgram
Bengal gram
Oil/ghee 1½tbsp
METHOD:-
Boil water.
Stir optionally.
VEGETABLEMASALA UPMA
Semolina Fine1cup
Carrot 1 (peel&chop)
Tomato 1chopped
Greenchillies 4-6
Tempering:-
Mustard seeds
Black gram
Bengalgram
Cumminseeds
Almonds
Oil/ghee 1½tbsp
METHOD:-
Boil water.
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..
VEGETABLEMASALA UPMA
Carrot 1 (peel&chop)
Tomato 1chopped
Greenchillies 4-6
Tempering:-
Mustard seeds
Black gram
Bengalgram
Cumminseeds
Almonds
Oil/ghee 1½tbsp
METHOD:-
Boil water.
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..
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
Turmeric
Method:-
Heat oil and add tempering ingredients,after they done well,add chilli bi
and curry leaves.
Simmer,add slowly the yoghurt mixture and stir well,cover with a deep pla
1/2 cup water in that.
VEGGY UPMA
Onion 1
clove Ginger
Bengalgram 1 tsp
Blackgram 1 tsp
Cashewnuts 8
Beans tbsp(chopped)
Potato ½
Cauliflower 4 florets
Carrot 1
Method
Chop the remaining vegetables into cube size and ½ly boil them.
Add the semolina. Fry until you get the aroma flavour.
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
Rice tbsp
onions 2
Green chilies 6
Ginger 2cm
cummin seeds
salt
oil 1cup
Method:-
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.
EGG CURRY
Eggs
Onion 1
Oil 4tbsp
Garlic 2pods
Ginger 21/2cm
Turmeric 1tsp
Cumin
Salt
Tomatoes 4
Garamamasala 1tsp
Method:-
Chop onion,tomatoes.
Add egg halves and masala and cook till the eggs get warm in the sauce.it takes 5 min.
EGG KHURMA
Garlic 1tsp
Curd/yoghurt 1cup
Poppyseeds 2tsp
Biryani leaves 2
Chillipowder 1/2tsp
Salt
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
Curd 2tbsp
Blackpepper 1/2tsp
Salt
Cardamom powder 4
Onion 1/2cup
Method:-Make a fine batter by whipping eggs along with the other ingredients.
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
Chillipowder 1/2tsp
Eggs 8
Chopped onion 1
Chopped garlic 1
Greenchillies 3
Tomatoes (sliced) 4
Ginger(ground) 21/2cm
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.
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
Curd 2tbsp
Blackpepper 1/2tsp
Salt
Cardamom powder 4
Onion 1/2cup
Method:-Make a fine batter by whipping eggs along with the other ingredients.
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
Chillipowder 1/2tsp
Eggs 8
Chopped onion 1
Chopped garlic 1
Greenchillies 3
Tomatoes (sliced) 4
Ginger(ground) 21/2cm
Wram 2tbsp oil and fry the chopped onion and mix the
Add whipped egg and stir them until egg become fried.
VEGETABLE OMLETT
Eggs 2
Tomato 1
Salt
Pepper
coriander leaves
Ginger crush
Butter/ghee 2tsp
Greenpeas 1tsp
Method:-
Crushed ginger.
TOMATO OMLETT
Eggs 2
Salt
Pepper
Greenchilli 1
Butter 1/2tbsp
Gramflour 1tsp
mint leaves 4
the panhandle.
Sprinkle finely chopped fresh coriander leaves.cover,and cook For 2 more minutes.
Potatoes 4
Salt tsp
Oil 4tbsp
Eggs 6
Turmeric
Onion 1
Reddish brown.
The whipped egg,cook tills it get fine golden brown(until it gets firmly set).serve hot.
CARROT&CABBAGE OMLETT
Beaten eggs 3
Salt&pepper
Currymasala 1tsp
Ghee/butter 1tbsp
Tomatoes slices 6
Method:-
Beat the egg along with salt&pepper.
Wheatflour 1 cup(atta)
Salt to taste
Garammasala 2tsp
Greenchillies 4(chopped)
Ajwain 1 tsp
METHOD
Sieve two flours and little salt.make a fine pliable dough with 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
Breakfast-Puri
For Puri
salt
Oil 2tbsp
Water as required
Mehtod:-Make a fine dough with adding water&other ingredients,knead well.Heatoil and rol
sized discs,and dropin hot oil.
1)Potato curry:-
Potatoes 1/4 kg
Salt
Greenchillies 5-6chopped
Ginger 2"chopped
Curryleaves 1tbsp
Oil 1½tbsp
Tempering:-Mustards,broken redchillies(2),blackgram(1tsp),
Cashew(optional),Cuminseeds (½tsp).
Method:-
pinkish brown.
When the curry is done & gives fine aromatic flavour,remove and garnish with the fresh c
coriander leaves,serve with puris!
Methileaves/spinach 1cup
chillies 11/2tsp
salt
Oil 4tbsp
garammasala 1tbsp
Method:-
Heat oil and add leaves,fry for a while,add everyhting (except garamasala)
Boil,stir and mix the masala powder and allow to cook for 5 minutes.
Greenchillies 8
salt
Oil 2tbsp
Onions 6 medium
Method:-
Cut onions legnthwise,chop greenchillies thin slices,chop ginger into small bits.
In a thick bottomed skillet,add oil and heat it.
Stir ocassionally,after it releases good flavour,takeout the lid.Stir and cook further 2
minutes or until done.
TOMATO 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.
Salt
Greenchillies 6-8
Onions 4
Garlic optional
Gramflour 1tsp
Method:-
Make tempering with given ingredients,fry untiul done,add onion bits,garlic,slit chillie
curryleaves.Fry till the onions are transulant.
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 :
Salt
Garmmasala ½tsp(optional)
Greenchillies 4
Chillipowder ½tsp
Redchillies broken(3-4)
Oil ½tbsp
addmasala,chilli powder and chickpeas.fry for a minute and add 1½ cups of water,cook unt
disappear.Servewith garnishing chopped coriander to puri.
Semolina ½cup
Cardamomsseeds tbsp
Cashewnuts 7-8(optional)
Method:-
After boiling water ,reduce the heat,and slowly pour the dryroasted
Now add slowly the sugar to the cooked rawa without any lumps.
Add more ghee,and cardamom powder,stir & cook till the sugar&semolina
Soya flour
Semolina
Salt
Pinch asafoetida
Soaked&drained chickpeas ½cup
Salt
Garmmasala ½tsp(optional)
Greenchillies 4
Chillipowder ½tsp
Redchillies broken(3-4)
Oil ½tbsp
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
Vermicelli - 2cups,
Red chilli-1
green chillies-2
mustard -little
urad dhall-little
curry leaves-few
onion-1
cashews-few chopped
water 4 cups
BEVERAGES/REFRESHMENTS
icecream.gif
Eating fruits is good for health. Here are some fruit facts:
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
CARROT SHAKE
Babycarrots 8 No fiber
Sugar 6½tbsp
Milk 3cups
MANGO SQUASH(riped)
Water 8cups
Sugar 8cups
Method :
Now add the squeezed mango to this,mix well until both are properly
flower bar
BANANA MIRACLE
Saffron strands
Milk - 21/2tbs
Cardamom Seeds
Butter - 21/2tbs
Sugar - 3tbs
Bananas -2
Almonds 3tbsp(rosted)
Method :
Melt the butter and add the cinnamon,peel and slice the bananas.
flower bar
GRAPE SQUASH
Method 1
Black:Grapes 500gms
Method
Add the grape juice and essence to above and mix well.
Method 2
Water 3cups
Sugar 6cups
Method :
CONTENT
2)Banana toffee
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
For the largest part fruit consists of water just like the human body does
"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."
Fibers
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
Banana 1
Milk 300ml
Sugar 1tbsp
Fill with banana shake in a serving glass and place 1tbsp vanilla icecream over and serve
immediately!!.
BANANA TOFFEE
Bananas 6
Sugar 100gms
Cream 100gm
Syrup 100gms(readymade)
Ghee/butter 1tbsp
Cut inthe middle legnthwise and fill with ice cream and prepared sauce.
Serve immediately.
STRAWBERRY SMOOTHIE
Straberrries 200gms
Yoghurt 100ml
Sugar 2tbsp
3b)NECTARINE&BANANA delight
Nectarine 2(ripen)
Bananas 1ripe
Essence
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
CINNAMON COFFEE
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.
Click to view
'
<<icecubes 5-6
Sugar 3tsp
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
sugar 2tbs
cream - 2/3cup
Method :
Make a smooth puree with the mango flesh, lime juice and sugar in a mixer.
Whip the cream in a bowl until stiff, then fold in the yogurt and the crushed cardamom
seeds.
Mix the remaining mango puree with the cream and yogurt mixture.
With each serving drop a little of the mango puree kept aside and decorate with lime
twists.
flower bar
MANGO LASSY(DIFFER)
Method:
In a blender, combine the mango, orange juice, ice, honey, and rose water.
flower bar
MANGO SQUASH(riped)
Water 8cups
Sugar 8cups
Method :
Now add the squeezed mango to this,mix well until both are properly
flower bar
BANANA MIRACLE
Saffron strands
Milk - 21/2tbs
Cardamom Seeds
Butter - 21/2tbs
Sugar - 3tbs
Bananas -2
Almonds 3tbsp(rosted)
Method :
Melt the butter and add the cinnamon,peel and slice the bananas.
flower bar
GRAPE SQUASH
Method 1
Black:Grapes 500gms
Method
Add the grape juice and essence to above and mix well.
Method 2
Water 3cups
Sugar 6cups
Method :
- BEVERAGES
CONTENT
2)Banana toffee
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
For the largest part fruit consists of water just like the human body does
"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."
Fibers
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
Milk 300ml
Sugar 1tbsp
Fill with banana shake in a serving glass and place 1tbsp vanilla icecream over and serve
immediately!!.
BANANA TOFFEE
Bananas 6
Sugar 100gms
Cream 100gm
Syrup 100gms(readymade)
Ghee/butter 1tbsp
Cut inthe middle legnthwise and fill with ice cream and prepared sauce.
Serve immediately.
WATERMELON SMOOTHIE
Method:-
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
Yoghurt 100ml
Sugar 2tbsp
3b)NECTARINE&BANANA delight
Nectarine 2(ripen)
Bananas 1ripe
Essence
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
CINNAMON COFFEE
Strong coffee dicaction 2/3cup
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.
Click to view
<<icecubes 5-6
Sugar 3tsp
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!.
Lemons 2
Ice cubes
MANGO PANCH
Mangoes 2(ripen)
Saffron strands
Milk
Method:-
Shuffle with milk, drop the icecubes in a serving glass and pour the drink directly
Sweet oranges 4
Icecubes 6
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
Salt to taste
Curryleaves (fresh)
Mintleaves 1-2(optional)
Icecubes 6-8
Method:-Shuffle the buttermilk with salt,lemon juice,ginger crush and 2 icecubes well.
Drop icecubes in a serving glass and pour directly from the blender.
LASSY(SWEET&SPICY)
Sweet lassy
Yoghurt 2 cups
Cinnamon powder
Ice cubes
In a serving glass.
Decorate with cream over and sprinkle cinnamon powder & serve immediately.
SPICY LASSY:-
MANGO LASSY
Buttermilk 1cup
Salt to taste
Ice cubes
Curyleaves
Place them in warm water &squeeze them to paste (or paste them in a mixer)
Add to the yoghurt and beat well along with salt and 2 ice cubes(or pour in amixer and let
it
Drop the ice cubes in aserving glass and pour directly into the glass.
Suggestion.-For (rich look )just serve 1tsp cream over the cumin powder.
MANGO MOUSSE
fruit-mango-cut.jpg (714272 bytes)
sugar 1tbsp
Egg white
Lemon juice 2
Method:- Wash,peel & discard the big seed from the mango.
Mix lemon,2tbsp Hot water and dissolve the gelatin powder,allow to stay for 5 minutes to
get room temperature.
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.
PISTA MIRACLE
Almonds 25
Cornflour 3tsp
Cardamoms 6-8
Strawberry jelly
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.
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 fruits 2
Banana 1(riped)
Mil k 1 glass
Sugar 2tsp
Pear medium
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
Method:-
LEMON SHURBAT(b)
Suagr 4½ cups
water
vanilla essence
salt pinch
Method:-
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)
This is like cold medicine and have special taste,used in middleeast people.
Yield 1glass
Milk 1glass
Milk 1glass
jaggery 2tsp
Blackpepper 4-5(coarsely)
Cardamoms 2pods
Method:-Boil milk and add the spices,boil for 1 second and strain.
MINTY MIRACLE
Strawberries 150gms
sugar 1tbsp
Ice cubes
Milk 60ml
Turn the knob for 1 minute and pour in a long glass,garnish with
Milk 60ml
CARROT MIRACLE
Carrots 2
Strawberry 2
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)
Drop the ice crush, and cut the straw berry slices and decorate.
Pineapple Smoothie
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
mass.
and add the skimmed mil and egg,you can get fine colour drink.serve immediately.
ORANGE TODDY:-
Sugar 1/2tsp
Milk 1tbsp
Ginger Ale
Dissolve the sugar in the water over low heat and increase the heat and bring to a boil
after the sugar dissolves.
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.
and cold.
APPLE PUNCH
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.
ICE COFFEE
MethOd
In serving (large glass)glass place tbsp crushed ice,and pour this mixture,spoon with
cream(tsp)over.Serve!.
Hallon 1cup
Yoghurt 250gms
Method:-Thaw hallon and tranfer into a microw resisted bowl.After getting normal room
temperature
BLUEBERRY SMOOTHIE
Banana 1/2part
In a serving glass place ice cubes and pour this,serve with banana slice over or a mint
leaf& serve!
Kiwi 1
Banana 1/2part
Peach/Mango 1
MANGO DELIGHT
Mango pulp 150gms
Method:-
Method:-
MANGO DESSERT
Ripe mangoes 6
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)
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.
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..
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
Method:-
Place crushed ice in a large glass and pour the above mixture into the glass.
Serve immediately.
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
Cardamoms 4
Saffron 8strands
Method:-
In a nonstick skillet, add mango, sugar and 1cup of water, boil until the mango gets
tender. Cool it.
Takeoff the heat, if the pulp is so sour add a tbsp of sugar and cook for 1 min more,
Note:-To make one glass of drink add tbsp of mixture and 2 cups of cold water, chill
&serve!
Mango Smoothie
Banana ½
Honey 1tbsp
Serve chill/place 1tbsp crushed ice in a large glass and pour the smoothie over,serve it!
FRUIT SALAD
Avacodos 3
Bananas sliced(2)
Salad dressing
Method:-
Fill with mixed greens,fill avacodo cups with one kind of fruit bit,
Place the remaining fruit bits in the center of the bowl.
Sugar 21/2tsp
Vanilla essence
Method:-
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
Redchilli pickle
ONION CHUTNEY
Onion chutney(2)
Mango&moongdal chutney
Mango&brinjal chutney
Mango&cucumber(Dosakaya)
DRUMSTICK PICKLE
Drumstick pieces
Tamarindpulp
Fenugreekpowder
powder 3tsp
Oil !/4 kg
Salt 3tbsp
Turmeric 1tsp
Method:-
Roast the methi seeds and cool them & grind to apowder.
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.
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!
Indiangooseberry 1/4kg
Small&uniform sized
greenChillies 10-12
Powder 150gms
Fenugreekseeds 2tbsp
Method:-
Wash all berries & wipe them neatly with a neat towel.
: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.
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.
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.
Remove and cool,then add to the curd masala along with gooseberries.
Mangoes should be hard ,sour and fresh.Seasonal raw mangoes are perfect to make the
pickle.
Mangoes 25 (medium )
In nos.
Turmeric
Salt
Fenugreekseeds powder
Mustardseeds powder
Gingely oil
OR
Groundnut oil
Fenugreekseeds 1tbsp
(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.
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.
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 ¼ kg
Salt
Methipowder 1tbsp
Red chillipowder
Make tempering with mustardseeds,asafoetida and red chilli bits for a minute,
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.
MAAGAAYA -1
Pickles are tasty and can be stored fresh for 10-12 months ,if we take care before we start
Salt
Turmeric
Groundnut oil
Oil ½kg
Method:-The mangoes should be cleaned with cold water and remove the heads & seed.
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
salt 3/4kg
Turmeric 25gms
Asafetida 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.
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.
REDCHILLIES PICKLE
Salt
Tamarind 25gms
Turmeric
Oil 2tbsp
Crush them coarsely (should be ½ .1/4 th pieces) chillies along with salt,turmeric to
Transfer the chillies into a ceramic jar,and dip the tamarind in the middle,cover with chilli
crush.
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.
The pickle it has a special taste & flavour.It is andhra people`s pride pickle
Gingely oil
Salt
Oil 5tsp
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.
Note:-If you use garlic grind them with the pickle Or fry them along with tempering and
Salt - 250gms
Method :-
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)
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.
Allow to stay for 1 day,then serve with plain white rice & cooked(toor)
dal,ghee.
Salt
Garlic 1pod
Turmeric pinch
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.
Fry till done.Blend tempering along with tamarind,salt and turmeric coarsely.
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!
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
Add to the hot oil,till they turn to softer.(can be used if requires little water.)
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.
salt
Little jaggery
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.
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
Lemons 12
salt
oil 400gm
Turmeric 11/2tsp
Mehtod:-
Blend mustards into smooth powder.
Slit green chillies(do not remove stalk),peel & cut the ginger.
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)
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.
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
Spread small balls (like bajjis) on a cloth and dry in the sun hot.
PLAIN VADIYAMS
Salt
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.
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).
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
Salt
Redchillipowder 2tbsp
Cuminseeds 2tsp
Turmeric
Mehtod:-
Soak dal for 6 hours,wash several times and remove the peel.Drain.
salt
Cuminseeds 2tsp
Method:-
Peel the pumpkin and discord the seeds (some people like the seeds).
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)
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.
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.
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).
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.
Pumpkin small
Salt
Turmeric
method:-
Peel & discord pumpkin seeds,grate them& tie into a wide white cloth.
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)
Add salt and other things.Mix well and put vadiyams as normal way.
Salt
Blackgram 1/2kg
Turmeric
Asafoetida
Mehtod:-
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
Tindooras 1/2 kg
salt
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!.
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
salt
Asafoetida
Greenchillies crushed 10
Mehtod:-
Put the vadiyams on a thick plastic sheet,and sundry for 2-3 days.
Salt
Asafoetida
Method:-
Can be fried as evening snacks with coffee/tea.They are very very crispy & crunchy.
APPADAMS
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
$)WITH GINGER&GARLIC
6)WITH PEPPER
They are like snacks and can be eat with plain rice& ghee as well.
**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.
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).
Salt
Juice of 2 lemons
Greenchillies 6
asafoetida pinch
Mehtod:-
Drain completely.
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.
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.
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.
Fry them whenever you required wiht plain rice &warm ghee as side dish.
POTATO PAPADAMS
Potatoes 1/4kg
Method:-
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.
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.
BUTTER CHILLIES
Salt
Buttermilk 400gms
Turmeric 2tsp
Method:-
Drop them in that buttermilk,mix well.Let them soak for two days.
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).
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
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
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
2)Greengram(split) hcutney(a)
b)another variety
4)Tamarind chutney
5)Ginger chutney
Salt
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.
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
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.
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:
ALLAM PACHADI
1 tbsp,roasted-rice powder
tsp.mustard powder
2 tbsp. oil
salt
10 curry leaves
A pinch of asafoetida
Method:
When they become brown add curry leaves and mustard powder.
Add coconut paste and fry well till water dries up.
Beat the curd well and add the pachadi mix to it.
Serve with any dosas,upma,idli and tasty with plain rice too.
Salt
Tempering/seasoning/Thadka/Baghar:-
Oil tbsp
Mustards
Husked blackgram
Fenugreek seeds
Asafoetida pinch
Sesame seeds
Method:-
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
Salt
Tempering:-
Oil 1tbsp
Method:-
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!)
salt
Red chillies 4
Curd 1tbsp
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.
SOYA CHUTNEY
Salt
Green chillies 5
Onion 1
Fresh coriander
Tempering:-
Mustards,asafoetida,blackgram,cumin,red chillies(broken),oil(1tbsp)
method:-
Heat oil and fry them for 3-4 minutes,add onion bits,tomato,greenchillies,fry till done.
make tempering and pour over chutney along with fresh curry leaves.
Sweets
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Kaaja
kaaja.jpg
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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.
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).
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.
Method:-
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.
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
*
(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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METHOD:_
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
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)
METHOD:-
METHOD:-
1 kg - jaggery(light brown)
10- cardamoms
Method:-
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MYSOREPAK
2½cups sugar
2 cups- ghee
10 -cardamom pods
1 cup-water
METHOD
Cardmoms.
Transfer the mixture immediately into a greased plate,spinkle 1tsp of water over.
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MILKMYSOREPAK-2
1 cup-ghee
1½ cup - sugar
½cup -water
10 in no.s - pistacjhioes(choped)
METHOD:-
Mix½ cup ghee to the basin and fry till It gives fine flavour.
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.
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DOUBLEMEETHA KA BREAD
½kg- sugar
12 pieces - bread
300gms- ghee
450ml milk
150gms- Khoya
METHOD:
Mix well.
Roast all nuts and spill them over bread slices and serve chill.
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Cardamoms-6(peel
Blackgram -1 cup
Rice - 2cups
Jaggery - 250gms
Grated freshcoconut-200gms
METHOD:-
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.
For cover:
·khoya(mawa)-350gms
sugar- 200gms
milkpowder - 50gmso
ghee - 2tsp
§ For stuffing:
Cardamoms - 2 tsp ·
Saffron - 2tsp(strands)
METHOD:-·
For cover:
For stuffing:·
Grate the jaggery finely.
Prepare small pooris & place One jaggery sweet and cover the
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Temperature:200¤c time:8-10min.
1 cup - khoya(mawa)
1 cup - cashewnuts
½ cup -kissmiss(raisins)
1 cup -pistachios)
½ cup groundnuts(peeled)
METHOD:-
On baking tray place all cut pastry sheets Squares,place on one side 1½tsp sweet
fillingAnd fold it as samosa(triangle)
BADHUSHAS(baked)
Everybody know to make badushas, try this easy way&enjoy!!
100ml -water
Keep aside.
Take one badushaw &place a little amount of nut mixture &cover with another
badushaw,
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
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
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).
Remove from the heat and tranfor into a greased plate,let it set for 2 minutes.
Cut into desired bits.
SEMOLINA BOBBATLU
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
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.
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!).
Place them side by side (otherwise they stick each other!!),when they become cold then
we can keep them one by one for storing.
ARISELU(RICE SWEET)
Rice ½ kg
Jaggery ½kg
Poppyseeds 2 tsp
Ghee 6tsp
METHOD:-
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.
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.
SANDESH
Sugar 2½ tsp
Varieties of nuts
METHOD:-
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.
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
KHOYA SWEET
Sugar 1 cup
Water 1cup
Almonds 1tbsp
METHOD:-
BALUSHAHI(BADUSHA) 3
Sugar 300gms
Sodium-bi-carbonate 1pinch
METHOD
For dough: Sieve and mix allpurpose flour,yoghurt,warm ghee to make soft dough
Knead it well.
Make 12-16 balls and make a thumb impression in the middle of each balushahi.
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.
Place them on a wide bowl and pour the hot syrup over them.
MYSOREPAK-3
Ghee 6 tbsp
Gramflour 1 tbsp
Almonds 10 (peeled&chopped)
METHOD
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.
BANANAHALWA
Bananas 5(riped)
Ghee 2½ tbsp
Sugar 150 gms
Saffron 1pinch
METHOD
PUMPKIN HALWA(YELLOW)
Milk 150ml
Sugar 220gms
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.
KARACHI HALWA
Water 500gms
Pistachios 10 (chopped)
Cardamoms 12 ( seeds)
METHOD:-
Mix maizena with 1tsp water and add to the sugar syrup.
Ghee ½ cup
Milk 600ml
Saffron 1tsp
Cardamoms 6 pods(powder)
Almonds Soaked&chopped
METHOD:-
Afetr 4 5 minutes it gets thick and leaves ghee around the dal mixture.
Serve hot.
WHEATRAWA HALWA(BROWN)
Water 2½cups
Cardamoms 10 pods(seeds)
METHOD:-
Simmer.
Stir occasionally.
Add ½ cup ghee,nuts and raisins.
Serve hot.
Note:- This is another type of satyanarayana swamy prasad.in INDIA
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KAJU BARFI
Cashewnuts 600gms
Sugar 3oogms
METHOD:
on each sweet.
Mix water and sugar in a big skillet, boil it until it gets 2 string consistancy.
Switch off the heat and pour directly in a wide and greased plate.
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PISTACHIOS BURFI
Pistachios 400 gms
Sugar 300gms
Pistachios 12 in no.s
METHOD:-
Cool it and garnish with pista and cut into squqre bits.
Suggestion:- To get rich look add green colour and cover with
Almonds 200gms
Almonds 10gms
Vanillapowder 2½tsp
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.
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
Sugar 1 cup
Water 100ml
Cardamoms 12
METHOD
Simmer.
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MILK BURFI
Milkpowder 300gms
Sugar 240gms
Water 100ml
Cardamoms 10
Nuts 1tbsp
METHOD:-
GULABJAMOON
Milkpowder 250gms
Milk 1tsp
Sugar 1cup
Water 2ooml
Rosewater 2tbsp
METHOD:-
Make one string consistancy syrup with sugar and water,maintain the heat.
Deep fry slowly in the ghee to golden brown(do not burn them).
Stuffed jamoons:
Stuff with little khoya in the jamoons (when you are making balls)
Khoya 350gms
Paneer 200gms
Sugar 500gms
Milk 1tbsp
METHOD
VARIETIES OF LADDOS
RAWA LADDO
Semolina 2 cups
Sugar 2§ups
Water 1½ cup
Ghee 1cup
Nuts 3cups(mixed)
Milk ½cup
Cardamoms 8(powdered)
METHOD:-
Add it to the roasted semolina,pess it and cover with a tight lid for ½ hour.
Make lemon size balls (using tsp milk) with whole dough.
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COCONUT LADDOO
Fresh coconuts 3
Sugar 200gms
Cardamoms 12
Cashewnuts 12(bits)
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 cardamoms.
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CASHEWNUT LADDOo
Milk 3tsp
METHOD:-
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BASIN LADDO O (GRAMFLOUR)
Gramflour 2cups
Sugar 2cups
Cardamoms 8
Cashewnuts 6(broken)
Rosewater 2 drops
METHOD:-
Take a big bowl and mix all ingredients together to a fine dough (adding hot ghee.).
GROUNDNUT LADDOo
Groundnuts 300gms
Jaggery(goor) 250gms
METHOD:-
Switch off the heat and add roasted nuts to the syrup,mix thoroughly.
Make walnut size laddos,cool them and store them for 3 weeks. flower bar
Sugar 2 cups
Cardamoms 2 pods(seeds)
METHOD
Roast sesame seeds for 2 minutes till they get pinkish brown.
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
Milk ½cup
Little salt
Sugar 1½ cup
Water 1 cup
Cardamoms 8 pods
METHOD:-
Make laddos and store them after they get cold.flower bar
RICEFLAKES LADDO(POHA)
Sugar 2 cups
Water 1½ cups
Cardamoms 8
METHOD:_
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RICEPUFFS LADDOO
Ricepuffs ¼ kg
Jaggery 150gms
METHOD:-
Cool them.
Add immedietely ricepuffs to the syrup and make laddos at once.(lemon size).
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.
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BOONDI LADDOO
Gramflour(fresh) 500gms (2cups)
Ghee 4tsp
Raisins 12
Cashewnuts 12
Cardamoms 10(powder)
Almonds 12(chopped)
Yellowcolour 1 tsp
Saffron strands 10
METHOD:-
Mix water and sugar. Boil for 12 to 14 minutes till it turns to light syrup.
Suggestion:-To get fresh laddos all the time just add 1 tbsp of Honey to the hot syrup(do
not boil).
Gramflour 2 cups
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.
Cool them and store them in air tight container for 2 weeks.flower bar
MALAI LADDOO
Cardamoms 8(seeds)
Almonds (soaked&mashed)
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).
PISTACHIOS LADDOO
Pistachioes 2cups
Sugar 2cups
Water 1cup
Cashewnuts 10
METHOD:-
Note:-To get rich look add 1 pinch green(mithai) colour to the sweet and mix well.
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Jaggery(white&fresh) 300gms
Cardamoms 12
METHOD:-
Sieve gram flour.Add cooking soda(1 pinch) and make a fine dough (thinner than
chapathi dough)
Make thick sev and deep fry in the hot oil to crispy brown.
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.
Almonds 3 cups
Sugar 2 cups
METHOD:-
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.
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MOONGDAL LADDO(GREENGRAM)
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 directly to the syrup and mix untill it becomes thick paste.
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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
Cool it and add to the prepared syrup and make balls as laddo process.
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KAAJA -1
Sugar ½ kg
Ghee 8 tsp
Ghee/ 250gms
Gramflour 2tbsp
Sugar&ghee 1½tbsp
METHOD:-
Add water if required to make pliable dough.,knead well or knead in the food processor
Add ¼ litre water to the sugar and make 2 thread consistancy syrup,keep aside.
Apply the gram flour mixture over the roti and place the 2 nd roti over the 1 st one.
Roll three rotis gently as a mat.Each time apply little ghee(not diluted) .
Heat oil and deep fry them slowly to golden crispy brown colour.
KAAJAS-2(madatha kaaja)
Riceflour 100gms
Sugar 350gms
Water 200ml
FOR DOUGH:-
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.
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.
Cut 3-4 cm bits with a sharp knife and place them under a damp cloth.
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.
KAAJA-3
Allpurpose flour ½ kg
Sugar ½ kg
Sieve and mix two flours,curd cooking soda and ghee to make soft dough.
In the middle of each puri apply ghee and dust with rice flour.
Cut them into 3-4 cm bits.Do the same way with whole dough.
Dip each time 12 kajas in the syrup and allow to stay for 10 minutes.
Decorate with the almond flakes or coloured dry coconut flakes.flower bar
Sieve flour,and add soda,ghee and yoghurt to make pliable dough (like puri dough.)
Add water, sugar and boil them until it becomes 2 thread cosistancy syrup.
Keep a side.
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.
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MAWA CUPS
Vanilla essense.
And ½ cup sugar,cook till it becomes smooth mass.keep on stirring until done.
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.
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.
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GREENGRAM MYSOREPAK-3
Gramflour 1cup
Saffron pinch
METHOD.-
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
Add one tbsp ghee(hot) in the intervals,stir till it turns to the paste.
Smooth the surface with a greased knife and allow to stay for 15 minutes.
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( or 1/2 t Dried
yeast)
Lukewarm water ½cup
Water 3cups
METHOD:t
Syrup:
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.
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
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Breadslices 12
saffron threads
Sugarpowder 120gms
Cashewnuts
Cardamoms 5 powder
Ghee/butter 6-8tsp
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
Ricottacheese 150gms(grated)
Butter 50gms
Saffron threads
Pistachioes
Cardamoms
Method:-
Add the remaining ingredients and grind to a smooth paste when it is warm.
Ricotta cheese 15 oz
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
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
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.
Thicken the Half and Half over low heat for a long time.
Place all discs in awide plate and pour the hot milk.
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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)
Baking soda
sodium-bi-corbonate
Essence any
Syrup:-
sugar 3cups
Garnishing:-
Method:-
foamig consistance.
In a food processor,pour this liquid and mixed flour,run the machin for 2-3 minutes.
curd!
Make small lemon balls and roll in between palms hardly (the badushaws gets smooth
&creamy inside,slightly layed)antiwise.
Keep a dent in the center,cover with a damp cloth and keep in the fridge for 10 min.
heat ghee,put the pan down and add 3-4 badushaws into the ghee,simmer.
Drain in the spatula,drop the one by one into the syrup.Allow to soak for 12-15 minutes.
is boiling add tsp milk in it.The dust will float on the surface,takeout with a spoon.
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.
Place badushaws in a wide plate and sprinkle nuts or roasted poppyseeds. flower bar
BADUSHAWS WITHOUT CURD
Sugar 2tbsp
Ghe.
Sieve flour.
thin roti.
Make them balls,roll small puris,bring all sides into the center and press 4 cloves.
Poppyseeds
Cloves
Mehtod:-
Powder sugar
Drop one by one badushaws in ghee and deep fry them slowly.
sugar syrup.
KESARI BHAT
1 Cinnamon stick
salt
Method:-
Place rice in a strainer and rinse with cool water . Set aside.
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.)
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
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.
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.
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) .
PALATHALIKALU-2
150g sugar/jaggery
1 cup water
Method:-
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.
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.
Karanji
Method
RASMALAI-2
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:-
Cool in the fridge for 2-3 hours or in the freezer atleast for 1 hour before serving.
JILEBI-2
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
Carrot 1cup
Suagar (powdered)1cup
Finesemolina 1/2cup(roasted)
Fresh,white,coconut 1/2grated
Kissmiss 2tsp
Saffron strands
Method:-
In a wide bowl rub warm ghee into the semolina,just like bread crumbs.
pista crush,serve!
Bisquick 1/2cup
OR
For syrup:-
Suagr 2cups
Water 1cup
Method:-
Mix along with milk (little by little adding) to make soft dough.
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,
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,
2.PLAIN PEDHA
It is somewhat like mini cheese cake.
Sugar 4tbsp
Ghee/butter 1tsp
Chopped pista 12
Cardamom 1/2tsp
Method:-
RICOTTA CHEESE
Tem:-180*c,time:-10-15min.
Ricotta cheese/
Ghee ½ cup
Cardamoms 1/2tsp
Sugar 1/2cup
Method:-
TRICOLOUR LADDOO
Sugar 1cup(powdered)
Pistachioes 11/2tbsp
Saffron strands
EASY RUBDI
Greencardamoms 1(PEELED)
Cold milk
+ 1tbsp+
Cashewpowder 1tbsp+
Suagr 3tsp
Raisins 1tsp
Method:-
Rabdi.
Serve chill!
Note:-Can be served hot OR chill(but it should be in the refrigerated for 2-3 hours,before
serve)
Bombay Halwa
method
Place it in a microwave dish and microwave for 25 minutes, stirring at 5 minute intervals.
Pour into a buttered plate and when cooled, cut into desired shapes.
Badam burfi
badamburfi
Rice Dumplings with Sesame Filling(MODAK)
Oil tbsp
water 1½ - 2cups
Filling:-
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.
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.
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.
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.
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.
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.
Method
Mix together milk powder, sugar, cardamom powder and ghee without any lumps.
BENGALGRAM BURFI
Method:
Soak the Bengal gram in water over night (8 hours enough to soak)
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.
Tips:-
Here i will give one recipe,all recipes are in the same manner.
3)Chickpeas(putana)balls
7)Murmura balls
Little riceflour
Ghee tsp
Method:-
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,
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.
SESAME LADDOO(Chimmili)
Jaggery 1cup
Cardamoms 6(crushed)
Chickpeas(Putana) 1/2cup
Method:-
Grate the jaggery and add to this mixture.Add tsp ghee and blend till it added(mixed)
properly.
COCONUT CHICKI
Scraped coconut 1
Cardamoms 8
Cashew bits
Ghee tsp
Jaggery 1cup
Colour pinch(yellow)
Method:-
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.
SAFFRON BURFI
Ground cardamoms(green) 7
saffronstrands 1tsp
Suagr 6-7tbsp
Ground pista 14
Ghee
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
Sieve and mix two flours,curd cooking soda and ghee to make soft dough.
In the middle of each puri apply ghee and dust with rice flour.
Cut them into 3-4 cm bits.Do the same way with whole dough.
Dip each time 12 kajas in the syrup and allow to stay for 10 minutes.
Remove from the syrup and cool them.
coco-badami cova
Fresh cocconut----1
Carrots(grated)
Ghee-2tbsp
Milk½ltr or milkmaid
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
SWEET SAMOSA
For syrup:-
Sugar 2 cups
water 2cups
Filling:-
For frying:-
For dough:-
Soda 1/8tsp
Method:-
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.
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.
Roll it into balls and flatten slightly. Score a circle on the patty with a knife /small cap.
BADUSHA-1
Ghee 100gms
Sugar 300gms
Sodium-bi-carbonate 1pinch
METHOD
For dough: Sieve and mix allpurpose flour,yoghurt,warm ghee to make soft dough
Knead it well.
Make 12-16 balls and make a thumb impression in the middle of each balushahi.
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.
Place them on a wide bowl and pour the hot syrup over them.
7Cups Burfi
or chinamarkets)
sugar 3 Cups
Milk 1 Cup
Method
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
Cardamoms crushed
Ghee 5tbsp-6
Remove and add roasted nuts,when it is warm bind into round balls(laddoos) as your
desired shapes.
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.
press nuts.
*
Method:
*
Boil the milk.
Heat the ghee in a non-stick pan and add the condensed milk,
fig mixture.
Method:
Add the dates, condensed milk and cook well, till the mixture leaves
SWEETPOTATO HALWA
Sweetpotatoes 150gms
Almonds tbsp
Ghee 1cup
Mawa/khoya 150gms
Plainflour 150gms
Pista 1½tbsp
Raisins tbsp
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
Khoya
300gms
Sugar 250gms/1/4kg
Cloves 12
Ghee
Mehtod:-
Combine 180gms sugar and same quantity of water, boil into syrup.
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.
Heat oil/ghee (or mixed ),and deep fry them into golden crispy brown.
Cashewnuts 50gms(powdered)
Suagr 150gms
Ghee melted
Cardamom powder
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
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.
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.
continue beating until sugar dissolves and and the mixture becomes stiff.
Stir in vanilla.
Fold in coconut and cereal.
Decorate each piece with a candied fruit. Bake 20 minutes / until light brown.
GUJIA OR KARANJI(KAJJIKAYA)
Flour 1cup
Semolina 1tbsp
Ghee 2tbsp
Filling:
Cashewnuts 2tbsp
Sugar 2cups
Coating:-
Or
Sugar 1/2cup
Water ¼ cup
Milk 1tsp
Method:-
Keep aside.
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.
Heat oil/ghee and drop batch wise fry until they get golden brown colour.
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
They coat with a white thin syrup layer,sprinkle roasted poppy seeds if you like.
MANGO DIAMONDS
Milk 1/2liter
Honey 200gms
Saffron 6strands
Kewara/Rose water
method:-
Mix essence and transfer into a gresed plate.Cut it into diamonds when it is
warm.Garnish with nuts or silver waraq.
SAGO HALWA
sugar 2glasses
Milk 2glasses
Ghee 2glasses
colour green/yellow/red
Method:-
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).
Add mixed nuts and transfer into a gresed plate and flatten it.
(BULI DAL)
Little salt
Sugar 300gms
Oil
Method:-
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.
Drop the fried bits in syrup for 30 minutes and when they coated completely.remove.
DATES ROLLS-2
Deseeded dates kg
Cashew,pista,almonds)
Method:-
Take a nonstick pan,add condensed milk and nuts,cook on low heat,on stirring.
Alternative suggestion:-
Roll the roti over coconut and spread the nuts over,roll it as a mat,keep in the fridge for 1
hour.
Gramflour 2cups
Cardamoms tbsp
Butter/ghee 1cup
Sugar ¾ cup
Method:
Add the flour and keep stirring till it turns light brown
Serve as a dessert.
SOAN PAPDI
Gramflour 11/4cup
Plainflour 11/4cup
Cardamoms
Ghee 250gms
Water 11/2cups
Milk 2tbsp
method:-
Beat it with a big fork vigorously till it forms thread like flakes.
When it is little warm, cut into squares and wrap with the polythene sheets.
RASABORRA
Urad-dal 1/4kg
Sugar 1/4kg
Salt
METHOD :
Whip batter with a ¼ cup of water, salt and add grated coconut.
Drop small dollops of batter in wok and deep fry, till crisp and brown.
COCONUT PURIS(BURELU/APPALU)
Method:-
Add grated jaggery, when it bubbles mix flour slowly on stirring constantly.
Apply little oil to a plastic paper and press the ball as 'vada' shape.
BOBBATLU
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.
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.
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!
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
Cardamoms 10
Sugar 320gms
Poppyseeds 1tbsp
Method:-
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.
Rice 1/2kg
Jaggery 400gms
Sesame 100gms
Roasted poppyseeds
Method:-
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.
We can buy from Indian supermarkets,Or we can make semolina at home also.
Sugar 11/2cup
cardamoms 6
raisins 12
Crushed cashewnuts
Ghee
Milk
Method:-
Gramflour 1/2kg
sugar 500gms
cardamoms tbsp
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.
2)Mix green color in the remaining flour mixture and make sev ..
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.
DOUGHNUTS
Milk ½ cup
Egg 1
Butter 1tbsp
Salt
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
SNACKS/SAVOURIES
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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..
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:-
In a food processor, finely chop the onion,add the onion to the potato mixture.
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.
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.
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)
Goes well to serve with tomato sauce,green chutney & veg salad like
lettuce,cucumber,onion,tomato slices.
Potatoes 2
Garlic pods 2
Red chillies 3
Cumin 1tsp
Green chillies 3
Salt
Oil
Method
wash potatoes and boil them,peel& mash them withoutlumps.
Take lemon sized balls of the mixture and flatten them,androll them
BREAD CUTLET
Breadslices 10
Garliccloves 4-5
Gingerbits tbsp
Greenchillies 3-4
salt
Coriander
Oilforshallow fry
Method:-
Trim the breadslicesand dip them in water and squeeze extra water.
Flip theother side to roast golden brown,serve hot after drain on paper
towels.POTATOCUTLETS WITH NOODLES/SEMIYA
potatoes 3 medium
Coriander leaves
Green chillies 6
Oil
Salt
Method
Knead&makeafine dough.
Blackgram 2 cups
Green chillies 6
salt
Asafoetida pinch
Method:-
In that same jar, add the soaked blackgram and grind to a tight paste.
Add rice flour, whole black peppers, coconut,curry leaves and mix well.
CHEESy CUTLETS
Boiled&mashed potato 1
salt to taste
Cornflour tbsp
Forstuffing:-
Salt
Ghee tsp
cumin ½tsp
Method:-
In a nonstick skillet heat tsp ghee and add cumin as soon as they
Press the dough balls as small disc ,place peas ball in the center.
Dates chutney:-
DATES CHUTNEY
Pitted dates 60 gm
Raisins 10 gm
cumin powder 1tsp
Red chilli powder 1tsp
Thick Tamarind paste
OR
Method:-
chaat puri
Wheatflour(atta) 1cup
Semolina ½cup
salt
Filling:-
Greengramsprouts (boiled in salt water)/green peas)/ beans whatever
Thin sev
Chopped greenchillies friedin ghee & soakedin tbsp salt mixed lemon juice
Chopped cilantro
Salt
Redchilli powder
Murmura
Roastedchenna dal
Chaat masala
Thickcurd
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)
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,
Pour tsp curd over ,and sprinkle redchillipowder &cumin powder, sev!
VARIETIES OF CUTLETS
Even we can make them more atonce and store them in Frozen section.
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
Soyachunks&potato cutlets
Idli(leftover)&palak cutlets
Cabbage&palak cutlets
Cauliflower &potatocutlets
Sprouts&potatocutlets
Yam(kanda) cutlets(vadas)
Mixed veggycutlets
Potato&semolina cutlets
Minty ,cilantro&potatocutlets
Potato&noodles/semiya cutlets
Filling
Corianderpowder ½tsp
Green chillies 3
chopped coriander
Salt
Method
Filling
onion chopped tbsp
Corianderpowder ½tsp
Green chillies 3
chopped coriander
Salt
Method
Potatoes 4
salt
Garammasala 1tsp
greenchillies 2(chopped)
Fresh coriander ½cup(chopped)
Lemonjuice 1tsp
Garlic&gingerpaste 1tsp
Bread crumbs
Filling:-
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.
OR
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.
paprika
cuminseeds
curry powder
Bread crumbs
Mix it by hand together.Form the dough to patties.Heat oil and deep fry them to golden
brown.
Vegetable Cutlets
These versatile cutlets lend themselves to a variety of sauces, from a fruity chutney or
spicy sauses, or a hot peanut sauce.
cookedbeans 2 cups
salt
Method;-
Boil cauliflowerflorets,peeled & diced potato and carrots,make puree with above along
with beans in a food processor.
Make lemon sized balls and shape oblong patties with ½ inch thickness.Finish in the
same way with remaining dough.
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
method
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 salt. Remove from fire, add the lemon juice and mix all the ingredients well.
Make this into small balls, flatten them into oblong shapes, roll them on the breadcrumbs
and deep-fry.
chopped Onion 1
Turmeric
Salt to taste
Butter 2½ tbsp
Tomato 1/4kg
Sugar 1tsp
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.
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.
Cornflour 100gms
Beans 200gms
Onion 1medium
Capsicum 1
Chilli sauce
Soya sauce
Salt
Oil
CHILLI VADA
For filling
Oil 2½ tbsp
For seasoning:
Mustards,cumin& blackgram
Chillipaste 1tsp
Turmeric pinch
Salt
sugar
Soda-bi-carbonate pinch
Method :
Heat oil, add seasoning, add the pastes and fry for 2-3 minutes, mix potatoes, and all the
dry masala well.
Make a batter with bengalgram flour (sifted)mix with given ingredients , dip the chillies
in the batter and deep fry themin medium hot oil.
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
Groundnuts 100gms
Onion 1
Bread slices 5
Green Chillies 5
Coriander leaves
Ginger-Garlic paste 1/2 tbsp
Salt
Plain flour 3 tbsp
Method:
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.
Turmeric
METHOD:
Mix two flours, chillipowder , turmeric and salt.
For filling:-
Mix onion, sesame , cumin , coriander , peanut powder, dry coconut and garlic paste.
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
Greenchillies 7
Lemon 1
Mehtod:-Peel potatoes,heat oil and add asafetida,after one second add the potato (into
squares),and cook them.
Cool it.
Make a fine pliable dough with two flours, along with tsp oil and water.
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.
It needs little patience to make this type of snacks, make them whenever you have leisure
time.
salt
ajawain
chillipowder
little pepperpowder
Mehtod:-
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.
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.
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
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
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 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.
SEMIYA/VERMICELLI PAKORAS
semia/vermicelli 2cups
potatoes 2big
Green chillies 5
corn flour 4tsp
Ajwain
Coriander leaves
Salt
Method :
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 :
Can be made with bengal gram puris,tour dal puris,greenpeas ,yellow peas puris also
with the same process.
Green(husked)gram 1/2cup
Cumin 1tsp
onion 1
Chopped corriander
Salt
Method :
Take flour in a wide bowl, add salt, turmeric, cumin & 2tsp oil. Mix well.
Divide into walnut sized balls and roll out them into round discs.
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.
1)Cumin puri
2)Ajwain puri
3)Palak puri'
4)Methi puri
5)Sesame puris
6)Ginger&Garlic puri
7)Garlic puri
9)Masala puri
11)Gramflour&atta puri
12)Greengram puri(kachori)
17)Mint puris(pudeena)
BATATA BHAKRVADI
salt
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
chopped coriander
water/ milk 3/4cup
plain yoghurt 2½cup
Method:
chill andserve.
Khandavi
Asafoetida
curd ¾ cup
Water ¾ cup
Salt ½ tsp
Turmeric ¼ tsp
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.
Serve warm!!
RICE WITH SPICE
Home | DOSA VARIETIES | MY DRAWINGS | INDIAN BREAD VARIETIES | CHATS
& TV SNACKS | BREAKFAST | BEVERAGES | CHUTNEYS /PICKLES/ APPADAMS
| Sweets | Cooking terms | Snacks/Savouries | SNACKS/SAVOURIES | RICE WITH
SPICE | TIFFINS | CURRIES/GRAVIES | RECIPES WITH LENTILS (DALS) |
SOUPS/APPETIZERS | Desserts | DESSERTS-2 & DIABETIC RECIPES |
POWDERS/MASALAS | PICKLES | Tips | BEAUTY TIPS AT HOME | About me |
Glossary | My Guest Book
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
Salt to taste
Water 4 cups
METHOD
Wash the rice and soak in water.
Drain rice.
sflow2.gif - 2.7 K
Masala rice 2
Water 3 cups
Salt to taste
Butter 1½ tsp
Onion 1 chopped
Tomato 2 chopped
Cashewnuts 1 tbsp
Almonds 8
Carrot 1 diced
OR greenpeas
Oil 1½ tbsp
METHOD
Add chillies,tomato (chopped),onion and fry till they get pink colour.
Stir it well.
sflow2.gif - 2.7 K
Pullav rice 3
Cloves 2
Cinnamon stick 2
Greenchillies 7-8
Salt to taste
Masala leaf 2
Cashewnuts 10
Onion 1 Big
Heat the oil mixed ghee,add onion,chopped chillies,fry until onion become transperent.
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.
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Rice 1½ cups
Gingerpaste 1tsp
Onion(small) 1
Garlic 1½ tsp
Salt to taste
Tomatoes 4 (medium)
Greenchillies 6
Cashewnuts 10
METHOD
Remove from the heat and serve with gearnished chopped coriander leaves.
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CAPSICUM RICE-5
Salt to taste
Rice 4cups
Onion 2
Masalapowder
Blackgram 2 ½tsp
Corianderseeds 2½tsp
Serve hot!!.
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BIRYANI
Salt 2 tsp
Green cardamoms 4
Masala leaf 1
Lemon ½
Oil 3tsp
Curd 4tsp
Gingerpaste ½tsp
Salt ¾ tsp
KHOYA ½cup(50gm)-optional
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
Add drained rice and micro wave it for 20 minutes or until the rice is cooked to tender.
MINT RICE
Onion 2
Greenchillies 12
Cloves 7
METHOD
Almonds 18
Ghee/butter 4tbsp
Oil ½tbsp
Saffron strands
METHOD:-
Do not stir,let it cook under the lid without disturbing,until the water is absorbed!!
Sprinkle saffron and serve hot with vegetable khurma and any raita,papad!!
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GARLIC RICE
Curd(BUTTERMILKCHILLIES) 4
Salt ½ tsp
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.
Mix rice,salt and stir well.Allow to stay on low temperature and stir well
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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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Turmeric
Butter 1tbsp
Cardamoms 3
Cloves
Butter ½tbsp
Water 2cups
Drain completely.
Warm 1½ cup warm water and soak the paneer bits along with turmeric in it.
(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.
Uncover and allow to evapourate the extra water stir with a wooden fork to get fluffy
rice.
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Basmati or any other fine rice can be used for this.But soak for 12 minutes if it is basmati
rice.
Chiilipowder,coconut Grated
Salt to taste
Cinnamon sticks 4
Cardamompods 3
Pepper corns
Veg.oil/butter 2tbsp
Cumin seeds
curryleaves 1 twig
Bayleaf 1
Cover with a tight lid,till the rice is cooked & gets tender.
Add pepper,cinnamon fry for one more minute, add chilli bits,ginger
paste,garamasala,cardamoms
Cover and cook till brinjal bits get tender and check the pieces are fully coated with
masala.
Add the baingan (brinjal masala) to the rice , mix with a wooden fork (so the rice should
not be broken,it should be fluffy)
onion 2cups
garlic 3pods
Ginger 1½cm-2
Cloves 3-4
cardomom 3-4
Bay leaves 2
salt 1½tsp
Method:-
Select finebasmati like tilda.Wash 2-3 times andsoak for 20 minuts in cold water.
hop the beans(diamonds), carrots(cubes), Chop some of the onions into thin rings,
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 salt and 4 cups of water and boil until the rice is done.
Crisp fry the bread cubes in theoil and spread over the rice before serv!
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Rice 2cups
Water 3cups
Salt to taste
Oil 3tbsp
Greenchillies 6
Curryleaves
Turmeric
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.
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
Curryleaves 2twigs
salt to taste
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.
Cover it with a lid and let it stay for 2 hours and serve!
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CURD RICE
salt to taste
Water 1cup
Greenchillies 4 chopped
Ghee/oil 1½tsp
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
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Salt to taste
Oil 3oogms
Turmeric
Cashewnuts,groundnuts.
Remove from the skillet and turn the cooked rice on a kitchen towel to cool it
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.
Note:Pulihora needs little more oil & asafoetida, fenugreekpowder gives a fine aromatic
flavour.
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SESAME RICE
Salt to taste
Fenugreekseeds
redchillies 8-9
Rice 2cups
Turmeric
Greenchillies 4
Curryleaves 1twig
Salt if necessary.
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.
Make tempering with given ingredients and add to the rice,mix properly with a fork.
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Salt to taste
Boiled eggs 4
Ghee/butter 1tbsp
Bayleaf
Almonds,cashewnuts
Cloves 5
Green chillies 4
Boil water and add soaked (for 15 minutes in water & drainedcompletely) rice.
Add little lemon juice &2tsp oil ,salt.
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salt to taste
Oil 3tbsp
Cashewnuts
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.
Cover it and allow to stay for 3-4 hours to get good taste.
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LEMON RICE:-
Water 3 cups
salt to atste
Turmeric
Green chillies 6
Oil 3tbsp
Curryleaves
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)
Method:
Pour 4 table spoons of cooking oil into a pressure cooker large enough for the preparation
and heat.
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.
Add 4 1/2 glasses of water to this mixture and add salt to your taste (i add 3 to 4 t sp).
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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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.
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!?.
For green:-
Basmati 1cup
Boiledpeas 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.
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
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.
Basamti 1cup
Salt
ghee 1tbsp
salt
Redchillipowder 1½tsp
Method:Soak rice for 12 min,and drain it.Boil rice toseparate grains.cool well.
Add grated carrot andcooked rice.Mix and fry for 2 moremin.Keep aside.
How to assemble&serve?:-
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
Out side,it helps a lot.Even can be packed for the picnics also.
Milk
Salt
Mehthod:-
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.
Rice 1 cup
Onions 1 cup
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:
Red chillies 3
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,
Add remaining masala powder, tamarind juice and about 1/2 cup of water and bring it to
boil.
Asafetida
Method:-
In a large saucepan, heat some oil and when hot, toss the
spices in and fry for 3 min
To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir until they fried.
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.
toss
the eggplant into the rice and stir.
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.
Add soya sauce partially in patches on the rice and mix well.
VEGETABLE PULAO
For paste:_-
Garlic 4 cloves
Green chillies 2
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.
Add the gravy and mix it and cook on stirring for 2-3 min.
Simmer,
done well.
BisiBele Bath
This is also karnataka dish,looks like a combination of sambar mixed rice,great in taste.
Rice 1 cup
cardamom
Red chilies 7
khus-khus 1/2tsp
nutmeg 1 small
curry leaves
mustard 1 tsp
oil ½ cup
asafoetida
salt to taste
turmeric
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.
When vegetables and toor dal is partly cooked, add rice, tamarind pulp, salt, powdered
masala and stir well.
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.
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.
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.
Chop green chillies, ginger, 1onion, 6cashewnuts & coconut bits, coriander leaves,
cumminseeds. ! cup-sour curd (yoghurt) , 2cups-water (can be added little more if
needed).
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.
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
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.
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.
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).
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 &
Turn to the other side after done. Let it get golden crispy brown.
salt, green chilli - 3, ginger-2, curry leaves, coriander, red chilli-2, coconut (fresh) -1cup
(grated - it is optional).
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.
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.
salt, chillipowder and cummin seeds, curry leaves. Mix batter well & roast dosa and eat
immedietly.
VARIETIES OF ROTIS
17. Chapathi:
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.
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.
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.
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.
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),
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.
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
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.
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)
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.
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
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.
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.
27.Radish paratha(mooli): The parathas are stuffed with scraped radish & spices.
4cups -wheatflour(atta)
2 tsp - chillipowder
2 in no.s - greenchilli
1 tsp -ajwain
salt to taste
Butter or ghee to shallow fry
METHOD:-
Mix the flour with water,ajwain,little salt and butter to a pliable dough.Keep aside.
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
Roll out with rolling pin to(0 .5 cm in thickness,17cm in diameter )circle in size.
Roast them on "tawa(non-stick pan)" after 50 seconds the paratha will slowly
Drizzle 2 tsp of butter or ghee on the top of the paratha,turn to the other side.
When it gets golden brown on two sides(both),remove from the pan and
Note:With any type of paratha lime pickle & yoghurt goes well.
Tips:Serve with Vegetable sallad.
EGG PARATHA
4 Greenchillies
Salt to taste
2 in Nos Eggs(big)
Or small (4)
METHOD:
Keep aside.
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.
CHEESE PARATHA
2 Red onions
4 GRreenchillies
For dough:
2tsp oil
1 pinch salt
METHOD:
Sieve the flour,add water and pepper,oil
Mix grated cheese along with other ingredients(crush onion,chilli in the food
processor)given above.
Cover the edges,now roll carefully without splitting the stuff.(it should be thicker than
normal roti)
5greenchillies chopped
2 tsp Garamasala
salt to taste
Mix chapathi flour,salt and 1 tsp oil with sufficient water to a fine,pliable dough.
Roll one to a small disc,place one spoon mooli mixture in the centre,join all sides,and
make again thick paratha(roti).
Heat non-stick pan Or tawa,and roast paratha using with oil or ghee to golden brown.
SHAHI PARATHA
This is a North - Indian style paratha. Different variation and little extra work but very
tasty.
Salt to taste
Ghee Fresh 6 tbsp
Ajwain 1 tsp
Heat a non stick pan(Tawa) and cook the parathas both sides until they get golden
brown colour.
Allpurpose flour ¼ kg
Salt to taste
Green chillies 5
Chillipowder ½tsp
Turmeric 1 Pinch
Ghee 2 tbsp
Sugar ½ tsp
Method:-
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.
Greenchillies 3 in no.s
Ghee
METHOD
Knead well.
Make square rotis(roll out) and roast to golden brown colour using with ghee.
CAULIFLOWER PARATHA(2)
Allpurposeflour 400gms
Salt to taste
Ghee 135 gms
Pomagranateseeds 1½ tsp
Coriander(dhania)powder 1½ tsp
METHOD:-
Add chopped cauliflower bits and cook it until the water is absorbed.
Now make the pliable dough with flour and salt.Knead well
In each ball make a small puri and stuff with 1spoon veg curry and close the edges.
Roll out a thick roti and fry with ghee and serve hot with any pickle or yoghurt.
Milk 120 ml
Salt to taste
Sugar ½ tsp
Yeast(dry) 1½ tsp
Oil 2½ tbsp
Salt to taste
Method :
Make equal size balls, and roll out to thick rotis and roast on a tawa
Brush with butter and serve hot with pickle or tomato sauce or green chutney.
Stuff in each ball the above mixture(1 spoon) and roll it to a thich roti and grill as above .
PALAK PARATHA(2)
Ghee 1½ tbsp
Salt to taste
For stuffing;
Paneer 75 gms
Greenchilli 3
Salt to taste
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.
SEMOLINA(BOMBAI RAWA)
Semolina 1cup
Hotwater 2cups(boiled)
Salt totaste
Greenchillies 3-4
Ginger 2cm
For tempering:
Mustard seeds ½tsp
Cashewnuts 9
Oil/ghee 1 tbsp
METHOD:-
Boil water.
Add mustards ,after splutter add cummin,red chillies and fry for a second.
Add curryleaves.
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.
This also in the same process as semolina upma.But it takes little more time to cook
than semolina upma.
Greenchillies 4 chopped
Ginger 2½ cm chopped
Curryleaves 2 twigs(fresh)
Carrot ½ grated)
Tempering:
Cashewnuts 10
Oil/ghee 1tbsp
Salt to taste
METHOD:-
Boil water.
Add hot water and turn the stove very low heat.Add salt.
Add wheat semolina slowly to the water ,mix well without any lumps.
Stir ocassionally.
Turnoff the stove and add the fresh lemon juice and mix well.
SEMIYA UPMA
Greenchillies 3-4
Cashewnuts 6
Almonds 4(sliced)
Ginger 2cm(chopped)
Garammasala 1tsp
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.
Add vegetables and cook for 3 minutes OR till they become tender.
Add slowly semiya to the water and mix well without any lumps.
MASALA UPMA(CASHEWNUTS)
Semolina 1cup(Suji)
Cashewnuts 18(full)
Curryleaves Handfull
Garammasala 3tsp
Turmeric ½tsp
Tempering:-
Mustards
Blackgram
Bengal gram
Oil/ghee 1½tbsp
METHOD:-
Boil water.
Add hotwaetr and slowly mix suji in the hot water.Add salt.
Stir optionally.
VEGETABLEMASALA UPMA
Semolina Fine1cup
Carrot 1 (peel&chop)
Tomato 1chopped
Tempering:-
Mustard seeds
Black gram
Bengalgram
Cumminseeds
Almonds
Oil/ghee 1½tbsp
METHOD:-
Boil water.
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..
Potatoes ½kg
Salt to taste
METHOD:-
OR..
Onion 1 in no.
Ginger 1.5cm
Garlic 2pods
Turmeric 1pinch
Tomatoes 4
Water 1½ cup
Ghee/oil 2½ tbsp
METHOD:-
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
NOTE:- This is the gravy which can be used for all koftas.
Greenpeas ½kg(soaked&boiled)
Potatoes ¼ kg
Poppyseeds 1tsp
METHOD:-
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)
Ginger 2cm(crushed)
Garammasala 1 tsp
Greenchillies 6(chopped)
Gramflour 1 tbsp
Make the similar size balls and roast them to golden brown.Serve hot with curry sauce
(gravy)
Garlic 6
Ginger 2cm(crushed)
Oil 1tbsp
Salt to atste
Coriander ½ cup
MALAI KOFTA
Paneer 350gms
Allpurposeflour ½tbsp
Bakingpowder tsp
Chillies 5
Coriander 1/4cup
Tomato cream:-
Tomatoes 6
Onion 3
Oil 2½ tbsp
Cashewnuts 2tbsp
Salt to taste
Pepper ½tsp
Cummin ½tsp
Turmeric pinch
METHOD:-
Mix together.
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.
Onion ¼ cup
Currypowder 1tbsp
Garlic 2 minced
Soyasauce 1tbsp
METHOD:-
Place 4 tortillas and stuff with the vegetable mixture on a baking tray.
SUGGESTION:-
Use the same procedure to make with spinach and onions instead of using potato and
other vegetables.
It will be delicious!!.
SEMOLINA(BOMBAI RAWA)
Semolina 1cup
Hotwater 2cups(boiled)
Salt totaste
Greenchillies 3-4
Ginger 2cm
For tempering:
Cashewnuts 9
Oil/ghee 1 tbsp
METHOD:-
Boil water.
Roast rawa for 2 minutes along with cashewnuts,keep aside.
Add mustards ,after splutter add cummin,red chillies and fry for a second.
Add curryleaves.
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.
This also in the same process as semolina upma.But it takes little more time to cook
than semolina upma.
Greenchillies 4 chopped
Ginger 2½ cm chopped
Curryleaves 2 twigs(fresh)
Carrot ½ grated)
Tempering:
Oil/ghee 1tbsp
Salt to taste
METHOD:-
Boil water.
Add hot water and turn the stove very low heat.Add salt.
Add wheat semolina slowly to the water ,mix well without any lumps.
Stir ocassionally.
Turnoff the stove and add the fresh lemon juice and mix well.
SEMIYA UPMA
Greenchillies 3-4
Cashewnuts 6
Almonds 4(sliced)
Ginger 2cm(chopped)
Garammasala 1tsp
Greenpeas 1tbsp
Tempering:-
Mustards,blackgram(husked),Cumminseeds
Oil/ghee 1 tbsp
METHOD:-
Boil water.
Add vegetables and cook for 3 minutes OR till they become tender.
Add slowly semiya to the water and mix well without any lumps.
MASALA UPMA(CASHEWNUTS)
Semolina 1cup(Suji)
Cashewnuts 18(full)
Curryleaves Handfull
Garammasala 3tsp
Turmeric ½tsp
Tempering:-
Mustards
Blackgram
Bengal gram
Oil/ghee 1½tbsp
METHOD:-
Boil water.
Add hotwaetr and slowly mix suji in the hot water.Add salt.
Stir optionally.
VEGETABLEMASALA UPMA
Semolina Fine1cup
Carrot 1 (peel&chop)
Tomato 1chopped
Greenchillies 4-6
Tempering:-
Mustard seeds
Black gram
Bengalgram
Cumminseeds
Almonds
Oil/ghee 1½tbsp
METHOD:-
Boil water.
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..
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
For tempering:-
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.
Now add the roasted suji to the water,slowly without any lumps.
Grind the rice coarsely,Or now we can buy from the stores also.
Water 2 cups
Onion 1
Greenchillies 5-6
Curryleaves 1twig
Mungdaal 2tsp(washed)
Salt to taste
Tempering:-
Oil 1 ½tbsp
Mustardseeds ½tsp
Blackgram ½tsp
METHOD:-
Heat oil and add mustard seeds ,lett hem crackles.
Now slowly mix the rice semolina while stirring without any lumps.
Allow to cook the upma ,on low flame for 2-3 minutes.
PULIKHADI(YOGHURT UPMA)
This is a variety upma with rice suji(very small) or use with rice flour..
Greenchillies 6
Oil 2tbsp
Mungdaal 1tbsp
Onion 1 big
Curryleaves 1twig
Salt to taste
Turmeric 1pinch
Mustard seeds
Blackgram
Cummin seeds
METHOD:-
Heat oil and add the mustardseeds ,when they crackle add black gram and mung daal.
Add onion bits,green chilli bits and fry them till they become pinkish brown.
Now slowly add the mixture of the yoghurt and rice flour.
(It takes more time than other upmas.Because the rice should cook along with yoghurt.)
Water 1½cup
Salt to taste
Onion 1 chopped
Greenchillies 3
Mustard seeds
Cummin seeds
Blackgram
Bengal gram
METHOD:
Cover with a tight lid and slow the heat.(place a wide bowl as a lid and pour 1 cup water)
Salt to taste
Potatoes 2 Boiled&mashed
Cheese 1cube
Onion s 2
Ginger ¼ inch
Ghee 1tbsp
Greenchillies 2
Oil for deep frying
Ghee tbsp
METHOD:-
Boil potatoes.
Heat ghee and fry the onion and minced chillies,ginger till golden brown.
BAKED CHAPATHI
Allpurposeflour 2½ tsp
Milk 2t cup
Ghee/butter 1½ tbsp
Salt ½tsp
Potatoes 100gms
Ghee 2½tbsp
Onion 1
Tomato 1
Greenchilli 1
Chillipowder 1tsp
Turmeric pinch
Cashewnut 10
METHOD:-
Mix the dough with flour to a smooth dough,cover with damp cloth and keep aside.
Take a big skillet with large quntity of water and put chopped vegetables and bring it to
boil.
Again stuff with veg mixture and dip the 2nd chapathi in the milk mixture..like that.
GARLIC ROTI
Wheatflour 1cup
Salt to taste
Pepperpowder 1tsp
Garammasala 1tsp
Ajwain 1tsp(crushed)
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.
Make thick rotis and roast them both sides to golden brown colour using ghee/oil.
Serve hot!!
Salt to taste
Ginger bit 1 cm
METHOD:-
Make like paper dosas and serve hot with coconut chutney.
RAWA IDLI-2
SSemolina/rawa/suji 2cups
SSalt to taste
CCummin 1 tsp
F For tempering:Mustards,bengalgram
BBakingsoda 1 pinch
OOil 1tbsp
B Blackgram(husked-white) ¼ cup(soaked&ground)
Saute`for ½ minute.
S Steam them in the idli moulds for 10-12 minutes OR till they steamed.
S Salt to taste
Whip for 3-4 minutes before pouring in the moulds.(to get air in the batter,for fluffy
idlis)
CHEESE FLITTERS
Cottage cheese(paneer) bits
Yoghurt 100gm
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.
SaltTo taste
METHOD:-
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.
Add the dal paste and the ground masalas, stirring constantly till the dal is fried and the
water is absorbed.
Make a cup with each ball and fill with the prepared dal mixture.
VARIETY BAJJI
Garammasala 1tsp
Chillipowder 1½tsp
salt
Oil
Method
Applythemint/coriander chutney onone part of idli,place the 2nd part over it.
Heat oil, dip the idlis carefully in the batter and deep fry in oil till they are golden brown .
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.
Salt
greenchillies 5-6
Cumin 1/2tsp
Ghee/butter 1/2tsp
Oil to roast
Water 1/2cup
Method:-
Add this paste to the boiled water.Stir well and remove from the heat.
In a thick bottomed skillet pour 1tbsp oil (and make the dough 2 parts.)
Cottagecheese
Salt
Allpurposeflour 1cup
Pepper powder
Bread slices 6
Cashewnuts 12
Method:-
Turmeric pinch
Red chilli powder 2tbsp
Asafoetida a pinch
Salt 1 tsp
Method
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.
Dip sliced brinjals in the batter and deep fry on both the sides.
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1 kg angular gourd
1cup milk
4 greenchillies
salt to taste
For tempering:
Ø ½tsp-cumminseeds
1tbsp oil
METHOD:
Wash&peel angular guards.
Chop greenchillies.
When the bits become soft, now add salt & grated coconut.
After 2 minutes remove from the heat& serve hot with plain rice.
ANGULARGOURD CURRY-2
Salt to taste
For tempering:
1tbsp oil
½tsp blackgram
1 pinch turmeric
METHOD
§ 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
3 tbsp Oil
salt to taste
METHOD:-
( Atleast the size should be 10cm or If they are big in size,cut exact ½bits)
Stir occasionally.
After done remove them from the heat and serve hot.
JACKFRUIT CURRY(VEGETABLE-RAW)
In east & west godavari districts there is no marraige without this curry,they are
specialists in preparing this curry.
It is more sticky.
Very tasty and in some areas it should be prepared for marriages and special functions.
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.
5 garlic pods
1pinch turmeric.
METHOD:-1
Remove from the oil and squeeze karelas &remove extra water.
Place all stuffed karelas in the same oil and fry them on low heat to golden crispy
brown.
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.
Stir well&let it cook for some more time until basan will be cooked along with pulusu.
VEGETABLE KHURMA
Ppotatoes 2
GGreenpeas(sokd&boiled) 1 cup
T TTomatoes 3
MMasala lLeaf 3
CCurryleaves 1twig
GGreenchillies 3
OOnion 1
CCoconut(fresh) ½cup
GGarlic 3 pods
PPoppyseeds 1tbsp
CCinnamon 2 sticks(broken)
CCloves 3-4
*
Cardamoms 3
OIL/ghee 2½tbsp
METHOD:-
T to a fine paste.
HHeat oil/ghee fry poppyseeds to splutter.Add chillies and curryleaves for 1 second.
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.
MIRCH KA SAALAN-!
Big&large size chilli 200gms
Tamarind 20gms
Oil 50gms
Cashewnuts 25gms
Salt to taste
Yoghurt/curd 120gms
For gravy:
Corianderleaves ½cup
Coconut 30gms
Groundnuts 30gms
Gingerpaste 1tsp(paste)
Onion 1-big(paste)
METHOD:-
Use the same oil (fried chillies) to fry the masala paste in a nonstick pan for 18 minutes.
Squeeze the tamarind pulp and add to the mixture along with 1tbsp water.
Now add fried chillies to that gravy and let it come to boil along with chillies for further
MIRCH KA SAALAN-3
Curryleaves 1 twig(stalk)
Oil/ghee 2tbsp
Salt to taste
Turmeric pinch
Cuminpowder ½tsp
Asafoetida 3pinch
Groundnuts tbsp
Cumminseeds 1tsp
Roast them and grind to a fine powder.
Onion 1 big
Tomato 1 big
METHOD:-
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.
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.
Otherwise you do not get the taste.Specially brinjals need fresh ones.
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
Method
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
Salt to taste
Onion 3(medium)
Turmeric Pinch
Method:-
Wash and slit the brinjals in the center, and drop them in a big skillet with cold water.
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
Onions 2 big
Greenchillies 5-6
Salt to taste
Ginger 1 cm
Cloves 5
Garammasala 1tsp
Oil 2tbsp
Ghee/Butter ½tbsp
Lemon 1
METHOD:-
Grind greenchillies,ginger,onion to a fine paste.
Mixture.
Heat the oil and drop them in the oil one by one,simmer.
Shake the deep sauce pan with its handles(otherwise the brinjals wilbe split) occasionally.
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
Garnish with cashewnuts over and serve hot with plain rice.
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.
*
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
Keep on stirring till it gives fine flavour,remove and serve with plain rice.
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.
Poppyseeds 1/2tsp
Cumin 1/2tsp
Onion 1
Garlic pods 6
Ginger
Masala(garam)
Oil
salt
Method:-
Stir fry until the masala coated finely,the fine aromatic flavour comes out from the
curry,it takes app. 4-6 minutes.
Suggestion:-
If you use normal karelas,the process is the same,and select with good seeds.
Jaggery tbsp
Salt
Chillipowder 11/2tbsp
Turmeric pinch
Fresh curryleaves
Tempering:-
Remove the lid after 2-3 minutes and stir fry till water disappears(moisture)
blackgram 1/2tsp
Bengalgram 1/2tsp
fenugreekseeds little
Red chillies 6
Curryleaves
salt
Oil 11/2tbsp
Method:-
Takeout the heads, and cut into 4 pieces.
Heat tsp oil, and add one by one masala ingredients,roast to brown.Cool it.
Heat oil and add cut pieces,turmeric, cook till they become tender,remove lid and
Fry until the masal coated finely,add curry leaves and putoff the heat.
*
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.
*
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!.
*
(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
Salt to taste
Turmeric
MetHOD:-
Place them in the yoghurt (add 2 tsp salt & turmeric) for 1 hour.
To a fine paste.
Heat oil and fry them slowly till they get crispy golden brown.
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
1) BOTTLEgOURD pATHOLI
Salt
Gramflour 1cup
Onion 2medium
Oil 1/2cup
Tempering-
Mustards 1/2 tsp
Turmeric 1/4tsp
Method:-
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.
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.
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,
salt to taste
Greenchillies 3(slit)
Garlic 4pods(peeled&crushed
gramflour 1tbsp
redchillipowder 1tsp
Tempering:
mustardseeds 1/2tsp
red brokenchilli 3
Oil 11/2tbsp
cumin 1/2tsp
Method:-
Add spinach chopping and sprinkle chilliepowder,salt and gramflour,do not mix.Just
cover with tight lid and simmer.
Check the flour is cooked,allow to fry until the extra water is gone.
4)DRUMSTICKS PATHOLI
Fresh drumsticks 6
Curryleaves twig
Salt
Tempering
Oil 1cup
Method:-
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.
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!!
Onion 100gms'
Tomato 125gms
cuminseeds 2tsp
chillipowder 4tsp
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.
BAGARA BAINGAN-2
small onions 3
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.
Add slowly the stuffed brinjals and fry lightly for five minutes. Add the remaining masala
paste and a little water.
Simmer till the gravy is thick.Garnish with fresh chopped coriander leaves and serve hot!
RICOTTA GRAVY
Oil 3/4cup
Onion 2 medium
Saffron a pinch
Salt
Method :-
Cut the fresh paneer into cubes and fry in oil till golden.
Squeeze the paneer cubes & remove extra water and add to the gravy.
BAGARA CAPSICUM
Onions 2
Capsicums(young) 250gms
Filling:-Sesame 1tbsp
Groundnuts 1tbsp
Drychillies 5
Corianderseeds tbsp
Poppyseeds 1tbsp
turmeric
salt
gratedfresh/drycoconut 1tbsp
Method:-
Garnish with chopped cilantro leaves and serve with plain rice Or others.
DRUMSTICKS CURRY-2
Salt
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.
After some time it gives a fine flavour,then add the boiled drumsticks bits.
Check when the masala becomes dry &well cooked, remove and serve with warm plain
rice!
FILLED (KARELA)BITTERMELON
Turmeric 2tsp
Sugar 1tsp(powdered)
Fennel Seeds tsp
Salt to taste
Method:-
Peel bitter gourds,apply salt and turmeric,allow to stay them for 15 min.
Drain extra water from the bittermelons,make a slit in the center,without making 2 parts.
In a wide pan heat oil,add cumin and asafoetida,after done add one by one bittermelon
gently in to the oil.
PESARATTU GRAVY
salt
Rice 1cup
Greenchillies 6-8
Soak the pulses for overnight (takes more time for whole mung).
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
Tamarind
Salt
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.
To this gravy add cut pesarattu squares and cook for 2 more minutes.garnish with
coriander and serve immediately.
DAAL MAKHANI
Turmeric
For seasoning:-
Onion 1 chopped
Termeric pinch
Asafoetida pinch
Curryleaves tbsp
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.
Fry the cummin to reddish brown,add the powders and fry only for 1 minute.
Add 1 cup of water and bring to boil,serve hot with roti,chapati or naan.
Salt
Oil 3tbsp
Filling:-
Turmeric
Salt
Method:-
Heat tbsp oil and fry roast filling ingredients for 1-11/2 min.
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.
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.
Onion 1
sugar pinch
Potato
Carrots 2
Peas 1cup
oil 11/2tbsp
Salt
Method:
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.
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!
Ladyfingers 500gms
Coconut tbsp(grated)
onion chop
Sugar 1 pinch
salt
Oil 3tbsp
Mustards
Method:-
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.
PANEER KHURMA
Paneer 1/4 kg
salt
Currypowder tsp
Little sugar
Ginger crushed
greenchillies Julienne
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.
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..
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.
Green Chillies 3
Method
BEETROOT KHURMA
Beetroot 2 medium
salt
Gravy :
Onions 1
Green chilli 4
Ginger 1
Garlic 2
Poppyseeds 2 tsp
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 .
SARSON KA SAAG
Spinach 150gms
Greenchillies 6
Garlic 7-8
Ginger 2"
Cornflour 15gms
Oil 1½tbsp
Salt
aftercooling,grindtopastewell.
Heat a skillet add oil,add cumin, onion and paste cook for 1minute.
Tourdaal 1cup
Water 4 cups
Salt to tatste
Turmeric
Oil 1½tsp
Tempering:
METHOD:-
Stir ocassionally.
Salt to taste
Turmeric
Oil 1½tsp
Tempering
METHOD:-
Simmer.
Stir well with salt and tempering with mustards,red chilli,cumminseedsand curry leaves.
Tourdaal 1 cup
Redtomato 4(medium)
Greenchillies 3
Onion 1small
Salt to taste
Tempering:-
Oil 2 tsp
Mustardseeds ½tsp
Cumminseeds ½tsp
Asafoetida Pinch
METHOD:-
;Meanwhile Put tempering with given ingredients,and add chopped chillies,onion,fry for
a second.
Add daal to the tomato mixture and continue to cook for 2-3 minutes.
CUCUMBER(YELLOW) DAAL
Cucumber 2 medium
Greenchillies 4
Onion(optional) 1 (optional)
Coriander(fresh) ½cup
Tamarindpulp 1½tsp
Turmeric pinch
Salt to atste
Redchillipowder 1½tsp
Tempering:-Mustards,cumminseeds,redchilli,asafoetida.Oil(2tsp)
METHOD:-
Angular gourd 3
Greenchillies 3
Corianderleaves ½ cup
Salt to taste
Tempering:-
Mustards,cumminseeds,redchilli,little asafoetida.
Turmeric(pinch)
METHOD:-
Put tempering with given ingredients, after done add angular gourd bits,
Mix well.
Garnish with fresh coriander leaves and serve with plain rice.
Greenchillies 3-4
Salt to taste
Turmeric
Oil 2tsp
Asafoetida,cummin seeds.
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.
Allow to cook the bottlegourd bits with the daal for 1-2 minutes.
Add coriander leaves and serve hot with the plain rice.
These tomatoes are green in colour and sour in taste, no need of addind tamarind to it.
Onion 1
Greenchillies 3-4
Garlic(optional) 6
METHOD:-
After done add grenchilli bits,onion bits, curry leaves, and garlic cloves.
If the mangoes are hard &green,so they are tastier for making daal.
Greenchillies 5-6
Salt to taste
Turmeric pinch
Coriander ½ cup
Tempering:-
Oil
METHOD:-
Boil daal
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.
Indiangooseberry 1cup(bits)
Greenchillies 5-6
salt
Oil 1tbsp
Mustards 1tsp
asafoetida 2pinches
Red chillies 3
fenugreekseeds little
Turmeric
Cumin seeds
Method:-
Heat oil, make tempering with the given ingredients.Fry the garlic if you like to add!
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
Spinach 1½ cup
Greenchillies 4
Onion 1
Garlic 8
Salt to taste
For tempering:
METHOD:-
Cook the chopped spinach and add tamarind pulp,chillipowder,salt and chopped green
chillies.
Put tempering in aa nonstick pan and add the garlic,fry for a second.
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
Salt to taste
Greenchillies 4
Turmeric pinch
For tempering:-
METHOD:-
Add greenchillies ,turmeric, methi leaves , red chilli powder and cook further 3
minutes or till it is cooked.(cover it)
THOTAKOORA DAAL
Onion 2(small)
Salt to taste
Turmeric
For tempering:-
Mustards,cummin,redchillies(broken),asafoetida,garlic(6-optional),oil(2tsp)
METHOD:-
Add tamarind pulp,red chilli powdr,salt.Simmer,cook further 2 more minutes till it gives
good flavour.
Allow to cook for 1 more minute,and serve hot with plain rice.
GONGURA DAAL
Gongura is a special leafy vegetable (sour leaf) in andhra,we can get good quality at some
areas in andra areas.
Garlic 10(peeled)
Turmeric pinch
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.
Simmer.Keep a lid.
TAMARIND DAAL
It it easy to make, if you do not have any vegetable in hands. Specially tamarind season.
Greenchillies 6-8
Onion 2
Curryleaves 1twig
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
Serve with plain raice,fresh ghee and fried buttermilk chillies and urad dal vadi!!
Turmeric
Garlic 8(optional)
Greenchillies 6
Salt to taste
Curryleaves 1tbsp
Tempering:-
Mustards,asafoetida,cumminseeds,blackgram,Redchilli bits,Oil(3tsp)
METHOD:-
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.
LEMON DAAL
Greenchillies 4-5
Salt to taste
Tempering:-Mustards,oil(2tsp),Cumminseeds,turmeric,little asafoetida.
Garnish with coriander leaves and serve with plain rice or chapathi.
BRINJAL DAAL
Brinjals 4(small)
Greenchillies 3
Salt to taste
Coriander leaves
Onion 1
Tempering:-
METHOD:-
Boil daal .
Make tempering and add chilli bits,onion bits,curryleaves and brinjal bits.
Simmer.
CABBAGE DAAL
Onion 1(optional)
Salt to taste
Chilli powder 1tsp
Turmeric
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.
DAAL CURRY(CHANNA)
Green chillies 4
Onion 1
Garlic paste 1tsp
Curryleaves 1 twig
Oil 1tbsp
Garammasala 1tsp
Turmeric pinch
Salt to taste
Simmer.
MASALA MUNG
Salt
Curd 1cup
Jaggery tsp
Greenchillies 4-5
Ginger bit
Oil
Turmeric
Mustards
cumin
Asafoetida
Method:-
Soak the mung dal for 2-3 hours,remove water and pour fresh water and cook until
tender.
VEGGY SOUP
tomatoes 5
Onion 1small
cumin
Carrot (small)
Potato small
Mungdal(greengram) 1tsp
Butter 3/4tsp
cornflour 1/2tsp
coriander
salt
pepper
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
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.
Tomatoes ½ kg
Salt
Ginger tbsp
Bayleaf 2 in no.
Oil tbsp
Greenchilli 2
Cilantro chopped
Method:-
Season it with fried cumin seeds,add to the soup,check the salyt,boil for 1-2 min.
vegetable soup:
CABBAGE 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:
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:-
Pepper(2tsp)
Corn flour 2tsp
Tomatoes 1 boiled and smashed
--- Boil 4 cups of water,adding with salt.
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
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.
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!
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
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:-
soup.jpg
Rasams/Sambars
Madras Rasam
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;
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.
MYsore Rasam
Red chillies3
Asafoetida
Method
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)
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
After they fried pour immediately into the rasam.Cover it(do n ot mix).
Spinach/Palak Rasam
cumin seeds
Garlic clloves
Method
Wash the tourdal&11/2cups of water and boil it for 3 or 4 whistles in the pressure cooker.
Heat ghee and make tempering,add chopped spinach to this mixture and boil it well until
all water evaporates.
Add tamarind juice to this mixture and add coriander powder pepper and rasam and mix
well.
TOMATO RASAM
Red chillies 5
oil for roasting
Salt
Ghee 2tsp
Method
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.
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.
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.
PLAIN RASAM
Water 5cups
salt
curry leaves
Coriander
Asaefoetida pinch
Tomato 1 medium
Tourdal 1tbsp
Turmeric
Method:-
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:-
Cut thetomatoes into chunks,cut the onion,crush the garlic, keep a side.
Boil the tomatoes chunks along with chilli bits.
Sambhar
For dal(pappu):-
Greengramhusked tbsp
For sambhar powder:-(or see powders section)
bengalgram 2tsp
Red chillies 7
For vegetables:-
Onion 2 cutlegnthwise
Tomato 2
Green chililes 6
Tempering/seasoning:-
Turmeric pinch
Cilantro tbsp
Curry leaves
Oil 2 tsp
Salt
Method
Cook two dals inpressure cooker after washing twice with cold water.
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,
Sambar Powder
Tourdal 1cup
Turmericpowder pinch
oil
mixed vegetables 2cups
curry leaves
Salt
For tempering:-
2 tsp. oil
1/2 tsp. mustard seeds &
Pinch of asafetidaMethod:
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.
TOMATO&ONION Sambhar
Tourdal 1 cup
Bengalgram 2 tsp
Red chillies 7
Fenugreekseeds 1/4 sp
Onion 2 small
Tomatoes 2
Green chilles 5
Turmeric Pinch
Cilantro fresh
Tempering:-
Oil 2 t.sp
Salt 1 tsp
Method :-
Cook dal in a pressure cooker along with turmeric.Keep a side.
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
Tourdal 2 tbsp
Red chillies 3
Turmeric pinch
Water 5 cups
Salt
Method
Heat ghee and make tempering and pour directly into rasam,keep the lid.
Lime Rasam
Tomatoes 2
Salt
green chillies 2
Asafoetida 1/2tsp
ghee 1/4tsp
Rasampowder
Limejuice/extract 1/2fruit
Tourdaal tbsp
method
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”
Even in rasam and yogurt sauce (majjiga pulusu)will be great taste with drumstcks.
Sambar & rasam suits with papadams and vadiams,it is a good combination.
Turmericpowder
oil
Drumsticks 5
onions 3
Tamarindjuice
grated coconut 1cup
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
Blend:-
Add salt, ground paste, tamarind, jaggery, cooked dal and curry leaves,boil for 3 min.
Heat oil , add seasonings when it done,pour over into sambar,serve with papad & plain
rice!
GARLIC RASAM
Oil
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
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.
Garlic (optional)
Salt
Asafoetida pinch
Slit groeechilly 1
Method
In a tsp oil partly fry the slit greenchilly and add to the buttermilk.
Heat oil and add mustards,when they pop add fenugreek seeds,dry chilli,asafoetida,cumin
and finally curry leaves.
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
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
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.
Or
nuts .
Or
Serving suggestion:-
Cut the coated jamoons partly in the center,and pour 1tsp beaten cream over!
Ras Malai
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.
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.
Remove from the oven after baking the cheese,chop into small squares.
Add to the hot thickened milk. Chill in the fridge and serve!
SAAGO HALWA
saago 1cup
Sugar 2cups
Ghee 2-3 cups
Milk 2cups
Colour Red OR green(yellow if you like)
nuts different types
PINEAPPLE DESERT
Sugar 1/2cup
Sugar 150gm
Fruits)Apple,pear,pinapple,
Rasberry,cherries,flakes 300gm
Milk 200ml
Flakes 100gm
Pour the mixture evenly in the tray, Press all fruits bits and sprinkle
APPLE CUPS
Pastry sheets 2
Apples(small) 2
Egg 1
Butter 1tbsp
Method:-Keep out the pastry sheets to room temperature Or thaw them properly.
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
Sugar 1tbsp
Egg yolk 1
sugar 1cup
-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.
Bake it in the preheated oven(190¤c) for 1 hour or till it gets golden colour on the top.
OR 1 tin
Walnuts 50gms
Margerine/ghee 100gms
Eggs 4
Milk 250ml
Sugar 200gms
Flour ½kg(500gms)
Smelt margerine/butter.
Butter/margarine 75gms
suager 150gms
Egg 1
Flour 1tbsp
Mix well.
PEACHMELBA
Frozen Rasberries(packet)
Sugar
Add sugar.
CHOCKLATE CAKE
Butter/margarine 100gms
Sugar 150gms
Kakao 150gms
Flour 200gms
Eggs 2
walnuts 14-16
Method:-Put on Oven.
Press the walnuts over batter,bake it in the middle frame for 25-30 minutes.
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)
Add some balls, and allow them to rise before transferingthem back on heat.
PINAPPLE MIRACLE
Sugar 1cup
Butter 1/2cup
Eggs(small) 4
MEthod:-
Stir in pineapple.
FRUIT PIE
salt pinch
Ghee/butter 160gms
Method:- Make the pie crust and press into a pie dish.(app.26cm).
mass.
Arrange all fruit slices clockwise over the ½ly baked pie.
Serving suggestion:Serve with vanilla sauce or vanilla ice cream Or lightly whipped
cream.
PEAR DESSERT
Honey 2dl
Cinnamon
Vanilla sugar
Nuts
cook coconut milk along with cinnamon ,vanilla sugar,honey for 10-12 minutes.
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.
ALMONDS CAKE
The cake should be prepared before serving day
Eggs 2
Sugar 150gms
Hazelnuts 100gms
Butter 2tbsp
Cream 100ml
Almonds 100gms
Stir carefully.
BLUEBERRY MUFFINS
Butter 100gm
Suagr 100gm
Eggs 2
Flour 300gms
Blueberries 100gms
Milk 50ml
Method:-
Fill 2/3 of the cup moulds with the batter,and bake in the middle frame approx. 10-12
min.
(50)COCONUT CAKE
Tem:175¤c Time:10 min Frame:middle
Egg 1
Butter 200gm
Sugar 150gms
Arrange the cup moulds on the oven tray and fill with 2/3 batter.
BUTTER CAKE
Butter 300gms
Sugar 150gms
Pour the batter in paper moulds (2/3rds) and bake them approx.30 min.
CHEESE CAKE
Butter 75 gm
cinnamon ½ tsp
Eggs 2
Sugar 50gms
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.
Butter 100gms
Flour 300gms
Sugar 200gms
Kakao 2tbsp
Milk 150ml
Blockchocklate bar
Add eggs,milk and smelted butter and mix till they get fine mixture.
little care with the dough, you can get smoothy,fluffy,creamy jamoons.
Milkpowder 200gms
Cream(milk) 300ml
sugarpowder 2pinches
Rosewater 1tsp
Ghee 1tsp
Allpurpose 1tsp flour
Suji
2tsp
For syrup:-
Sugar
300gms 300gms
Water 200gms
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!
GULABJAMOON(3)
Khoya(Mawa) 500gm(1/2kg)
Milk 1/4cup
Sugar 250gms
Water 100ml
Method:-
Make the syrup with water & sugar,syrup should be single thread
pliable dough.
Add milk when you are kneading,make round balls without crakes
Heat ghee (not fumes)and put down from the stove and add 5-6 jamoons
GULAB JAMOON-1
Milk 1tsp
Sugar 1cup
Water 2ooml
Rosewater 2tbsp
METHOD:-
Make one string consistancy syrup with sugar and water,maintain the heat.
Deep fry slowly in the ghee to golden brown(do not burn them).
Stuffed jamoons:Stuff with little khoya in the jamoons (when you are making balls)
This is also with milk powder named as Nido or use "semper milk powder".
Semolina 2tbsp(fine)
Milk 2tbsp
Vanillapowder
Cardamom powder
Oil/ghee 11/2tbsp
Water 2cups
Sugar 5cups
Rosewater
Dip them in warm sugar syrup for 10o-12 minutes,and serve warm or chill!!
Milkpowder 1/2cup
Sugar syrup:sugar(3cup),Water(61/2cup),Cardamoms,Rosewater-1tsp
Roll out walnut size balls and cover with a damp cloth.
Heat oil,drop batch after batch jamoon balls,and fry them slowly over low fire.
MILK BURFI
Milkpowder 400gms
Lemons 2
Cardamoms 1tsp(crushed)
Roseessence
Any nuts
Sugar syrup:
Add cardamoms and stir all the time till it turns to a thick paste.
Oats 200gm
Suagr 3tbsp
water 5tbsp
For filling:
Sugar 100gm
Almonds(chopped) 2tbsp
Egg(beaten) 1
method:-
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.
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.
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.
Brush the pie with beaten egg and make one or two small holes
in the middle.
red berries,black
KAALAJAMOON(2)
Mawa
350gms
cardamom powder
Method:-
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.
Insert almonds crush along with cardamom crush in the jamoons.For functions it seems
nice to serve little fantasy,am i right?
GREENPEAS KHEER
Ghee/butter 3tbsp
All type chopped nuts 1/4cup
Silver foil varaq
Method:
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
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).
VERMICELLI KHEER
Milk 3ooml
Cardamom seeds 10
Cashewnuts.
,kissmiss,almonds flakes
Ghee 2tsp
After dissolving the sugar ,add vermicelli and cook until it turns soft &tender.
BADAM KHEER
Almonds 1cup
sugar 25gms
elachi(cardamoms)
saffron
Pistachioes flakes
Ice cubes
Milk 1cup
Method:-Blanch alonds and peel.grind them along with milk to a fine thick paste.
Fresh&fine carrots
Milk 2cups
sugar 1 cup
Ghee 2 tsp
Cashewnut&Almonds
cardamomseeds
Method:
Boil the milk for about 10 mts. and add the carrot paste and cardamom grains to the milk.
RICEFLAKES KHEER
Riceflakes 50gms
kissmiss 2tsp
Cashewnuts 1tbsp
Saffron threads
cardamomseeds
Milk 500ml
Allow to boil for 4-5 minutes(till the liqiud turns semi solid.
Mix nuts,raisins and pour serving bowls or glasses,garnish with saffron threads and serve
hot!
PUMPKIN LADDOOS(white)
Carrot 1
Ghee 1/4cup
Cardamom pods
For syrup:
sugar 1cup
Water 1/2cup
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.
CARROT JAMOONS
sugar; 1/4kg
cornflour 1/2cup
pistachios
water 11/2cup
cardamom powder;
Method:
Peel and grate the carrots.boil them in a pressure cooker wihtout using weight until they
become soft(approx.15min.)
Crumble and mix both khoyas and add to the pulp and corn flour.
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
Milk 5cups
Method:-
In a nonstick pan heat 1tsp ghee and roast nuts & kissmiss.
Crush thecardamoms.
Boil water,and addd sagoo continue to boil till sagoo cooked 3/4th.
Remove from the heat after 2 min. and serve after garnishing saffron strands.
DATES KHEER
Milk 2litres
sugar; 300gms
cardamoms, 10 powdered;
cardamom, 1 powdered;
Almonds 1cup
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.
VARIETY JAMOONS
Even we can make jamoons in the same way with cashewnuts and almonds too!!
Groundnuts 100gms
sugar 2cups
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.
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
For syrup:-
1 litre water
For flavour:-
Rose essence Or
Vanilla essence
1 tsp ghee
1 tsp semolina
METHOD:-
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.
Drain again till whole water will drainoff.Or use hands to get rid off the
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.
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.
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.
Suggestion:-It can be prepared without cottage cheese also, but the measurements and
method is same as above.
INSTANT RASMALAI
Milkpowder 1cup
Bakingpowder 1tsp
Ghee 1/2tsp
Sugar 3/4cup
Milk 1litre
Saffron pinch
Cardamoms coarselyground
Method:-Boil milk,sugar&saffron.
make balls and flatten them and add to the boiled milk,boil further,and flip over them
,cook for 5 minutes.
Aval payasam
Sugar 1 cup
Almonds 5
Cashew nuts 4
Raisins 15
Pistachios sliveredthinly5
Method
Ghee 2 tablespoons
Sugar
Method:
POppyseeds PayasaM
Pooppyseeds 5 tsp
Ghee 1 tsp
Fresh grated coconut 4 cups
Jaggery 1 cup
Method:
Add milk and cardamom powder to the boiling mixture and stir it well. Serve hot.
Mango Payasam
Ghee 2 tbsp
Sugar
Method:
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:
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:
Boil milk until thickens,add grated bottle gourd,boil for 8-10 minutes,add
sugar,cardamoms powder and roasted cashew,raisins.
Coconut-jaggery Payasam
Method
meltthe jaggery with some water. it. Keep aside.
Fryhusked greengram in little ghee,cook it,along with coconut milk and cardamoms
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:
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
chop into small bits and pressure cook for 8 min.OR until done.
Add milk and boil on a low flame, until the milk get
thickened.
Note: If youlike to use milkmaid sugar should be half the quantity of the Bottle
Gourd.
(Milk-Maid is sweetened.)
The paneer should be home made & fresh,to get delicious sweet.
Sugar 250gms-300gms
Raisins
Coarselycrushed cardamoms
cardamom powder
saffron strands
Milk 1/4tsp
Method:-
Divide it into walnutsized balls. Press to a small puris and place a spoon of the prepared
filling in it and close thoroughly..
Allow them to boil for 12 minutes over low flame,they become double in size.
For Ras:-
milk 750ml
Sugar 1½cups
Khoya 50gms(crumbled)
pistachios 10 sliced
Method:-
Drop the cooked malai chops in a deep serving plate along with syrup and pour the cold
thickened milk over it.
serve chill!
Rasmalai
2 containers Ricotta cheese
sugar 1 1/2 cups
milk powder 2½tbsp
cardamoms 6
Almondslices 2½tbsp
half-and-half 1 cup
Method:-
Spread the mixture into the glass pan and bake for 30 minutes.
KALAKAND-3
Wholemilkpowder 100gms
Sugar 50gms
Almonds slivered
Silver warak
8 minutes kalakand
Yoghurt 1tbsp
Drymilkpowder 1tbsp
Ghee 1tbsp
Mwthod:-
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.'
also!
Pour on a wide plate and press the silver waraq and decorate with dry roast cashewnuts
on each.
Mango Rabri
Add the mango pulp when the rabri has cooled down.
Serve chill.
MANGO SHRIKAND
Curd/yogurt 3cups
Cardamom 1tsp
Sugar tbsp
Method:-
Powder cardamoms.
VARIETIES OF HALWAS
Silver waraq
Method:
Heat the ghee in a non-stick pan and add the condensed milk,
fig mixture.
DATES HALWA
200 gm Dates
Method:
Fry 1 tsp of wheat flour till light brown, add this paste along with 3 tsp milk.
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.
Vermicelli 2 cups
Scraped Coconut 1 cup
Almonds/cashew powdered 1 cup
saffron
Milk 1tsp
Method:-
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
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.
Cardamoms 8
sugar 1tcup
Silver waraq
Method:
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.
Sugar 1 1/cup
Scraped coconut 1cup
Milk 1/2litre
Ghee 41/2tbsp
Method:-
Boil the milk till it becomes half quantity, add sugar, keep aside.
Add the carrot and coconut and keep on stirring until it turns into a thick
consistancy.
Pour into a greased plate and cut into diamond bits when it settled.
Method
Combine suagr and 100 ml water boil till below one string consistency,add the
above mixture.
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:
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:-
6)Bengalflour&coconut&Apple crush
FIGS BURFI(ANJEER)
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.
DATES BURFI
Method:
In a pan heat the ghee, add the allpurpose flour and fry for a minute.
Add the dates, condensed milk and cook well, till the mixture leaves the sides of the
pan.
TOMATO HALWA/BURFI
Sugar 300gms
Ghee/butter 75gms
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.
Boil 1 cup of water & sugar,while boiling add tomato mixture and cook until it
thickens.
* Pour the mixture over a greased plate and set aside. cut into pieces.
Ghee 1tsp
Essence
Colour optional
Method:-
Add the essence.Remove from the heat and add the nuts powder mixture.
Vanilla Wafers
Nutmeg
Cardamom Powder
Method:
Roast walnuts and press over the cake,cut into desired bits,serve chill.
MANGO BURFI
BOTTLEGOURD HALWA
Method
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
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.
When cold, mix in the cardamom powder and spread the mixture
Ghee/butter 125gms
Nuts 1/2cup
Method :
CASHEWNUT BURFI
Method:
BENGALGRAM BURFI
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.
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.
Semolina ½cup
Cardamomsseeds tbsp
Cashewnuts 7-8(optional)
Method:-
After boiling water ,reduce the heat,and slowly pour the dryroasted
semolina,on stirring continuously.Coverandcooktilldone.
Now add slowly the sugar to the cooked rawa without any lumps.
Add more ghee,and cardamom powder,stir & cook till the sugar&semolina
CHUMCHUM (Bengali)
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!)
Milk 4liters
Sugar 1kg
Alum(patika) 1tbsp(10gm)
Saffron strands 10
Almonds 12
Pistachioes 12
Essense Kewra/Vanilla
Mehtod:-
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.
RAJBHOG
Semolina(rawa/suji) tsp
Sugar 5 cups
METHOD
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.
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.
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).
Cardamoms powder
Eggs 4
(Beaten lightly)
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.
Transfer the mixture into a gresed plate and press the walnuts,cut them into squares
and serve!
Bread 12 slices
milk 1 litre
Sugar 2 cups
saffron
cardamom powder
Almonds 3tbsp
Raisins 2tbsp
Method:
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.
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.
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
sugar 2tbsp
Butter 1tbsp
Dash of salt
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.
Date Bars
methop:-
Press down lightly. Bake at 350 degrees for 30 minutes or until lightly browned.
Cool.Cut into squares
DIABETIC RECIPES
SUGARLESS CAKE
Raisines 1cup
Eggs 2
Bakingsoda tsp
salt pinch
Cinnamon tsp
Nutmeg tsp
Vanilla tsp
Method:-
Boil dates and prunes in the one cup of water for 3 minutes
Stir to blend.
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
RASAM POWDER--1
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-3
Redchillies 4cups
Redgram ½cup
Bengalgram ½cup
Method:-Heat pan and add little oil and roast them separately to reddish brown.
RASAM POWDER-4
Asafoetida 1tsp
Cumin 1tsp
Redgram 1cup(tourdal)
Corianderseeds ½cup
Method:-
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:-
Turmeric
Cummin seed 2tsp
Whole garlic 1
Curry leaves-3twigs
Ghee-2½tsp
(My styleJ
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.
Heat oil fry red chillies.remove from heat,takeout chillies from oil.
Cool it and grind them with garlic,cummin,salt and coconut.
Oil
Cummin ½tsp
THIS is ANDHRAS favourate powder(podi) .They like to eat with newly made mango
pickle.
Roast all ingredients (exept red chills) separately until you get fine flavour.
Roast chillies allow to cool.
chick-peas powder
Chick-peas ½kg
Garlic 2 in nos
Cummin
Red-chilli powder 3 to 4 tbsp
salt
GARAMMASALA POWDER
Black cardamoms 10
Cinnamon stick 15
Pepper ½tbsp
Cloves 1 tbsp
Nutmeg 1 in no.
Saunf ½ tbsp
KHURMA MASALA
Coconut 20 gms
Redchillies 5 6
Turmeric 1 tsp
Cinnamon stick 1
Clove 1
Cardamom 1
Corianderseeds 1 tsp
SAMBAR POWDER
Blackgram 1 tbsp
Corianderseeds 2tsp
Turmeric Pinch
Redchillies 6 in no.s
Drycurryleaves 1 twig
Cool them and grind them to smooth powder along with turmeric.
RASAM POWDER-5
Bengalgram(channadal) 1 tbsp
Turmeric Pinch
Curryleaves 1 twig
Blackpepper ½ cup
PARAPPU PODI
Bengalgram 100 gm
Tourdal(red gram) 100 gm
Green(yellow)gram 1 tbsp
Salt to taste
Oil 1 tbsp
SAMBAR POWDER-2
Redchillies ½ kg
Corianderseeds ½ kg
Salt to taste
Bengalgram ¾ cup
Urud dal - 50 g
Gram dal - 50 g
sesame seeds - 2
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
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.
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.
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:
Salt to taste
5 green chillies
2 tbsp oil
Tempering:
1 pinch Asafoetida
METHOD
Warm 1 tsp oil and fry 1 tsp blackgram(urad dal)fry till it gets brown colour.
3 Green tomatoes(medium)
2 Green chillies
2½tbsp oil
2tsp Blackgram(white,slit)
1 pinch Turmeric
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.
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.
Heat remaining oil and add curry leaves for a second, add immediately to the chutney.
So,we need not add tamarind,those who likes sour chutneys they
love this.
1 Raw(green,sour) mango
1tsp Mustardseeds
1 pinch Asafoetida
½twig Curryleaves
1pinch Turmeric
2tbsp Oil
salt to taste
METHOD.-
Use removed oil to heat,and add curry leaves fry for a second.
Suggestion:
markets.
Other chutneys.
3 tbsp oil
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 )
DRUMSTICKS PICKLE
Tamarind 125gms
Asafoitida
Fenugreekseeds 1tsp
Oil 140gms
Blackgram tsp
Turmeric pinch
Salt to taste
METHOD:-
Keep it in the ceramic jar and let it take rest for 3 days.
MANGOGINGER PICKLE
Mango ginger ¼ kg
Oil 100gm
Fenugreekseeds 1tsp
Tamarind 1/4kg
Jaggery little
For tempering:-
Oil 1cup
Blackgram 2tsp
Salt
Turmeric pinch
METHOD:-
Let it stay for 2 days.On 3rd day remove and add the chillipowder
Now make tempering with given ingredients and pour over pickle.
Salt 100gms
Fenugreekpowder 1tsp
Asafoetida 1tsp
Mustards 1tsp
METHOD:-
Steam berry in oil with tight lid, until they get tender.
Cool again and pour extra oil (has to float over pickle).
TOMATO PICKLE
Tomatoes ½ kg
Tamarind 100gms
Oil 120gms
Fenugreekseeds 1tsp
Garlic 10(optional)
Salt 100gms
Asafoetida 1tsp
METHOD:-
Wash and clean tomatoes.Remove the green one on the top.Wipe properly.
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.
Variation:-The pieces can be fried in 1½tbsp oil till they cooked properly Cool them.
BRINJAL(BAINGAN) PICKLE
Brinjal ¼ kg
Tamarind 125gms
Mustards 1tsp
Oil 140gms
Chillipowder 30gms
Salt to taste
Turmeric Pinch
Blackgram(urad) 1tsp
Garlic 8(optional)
METHOD:_
Add salt and turmeric to the brinjal bits.Apply in the middle of the bits.
Allow to stay for 2 days.
Oil 1kg
Asafoetida 2tsp
Mustards 2tsp
Turmeric 1tbsp
Mangoes 10(big)
Salt 40gms
Fenugreeekseeds 2tbsp
PICKLE STAY FRESH FOR OVER YEAR IF IT PREPARES IN A PROPER & NEAT
WAY.
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.
Mix salt,turmeric together and apply to the bits.So, mango pieces ooze water.
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.
Now tempering with the given ingredients and pour directly to the mango mixture.
turmeric 11/2tsp
Salt 1/2cup
asafoetida 1/2tsp
Method:-
In a wide bowl mix all powders together along with chick peas(clean them and remove
the stones if thy have).
On the third day,mix well with a wooden spatula,and add more oil until the oil floats on
the top of the pickle.
Salt 250gms
Method
Roast lightly green gram lentil and grind to a fine smooth powder.
Discard the seed and seed cover from the bits and wipe with dry kitchen towel.
1/4kg oil.
Rub the mango chunks into the above mixture,ensure that they are coated well.
On the third day stir well and check the salt and
Pour some more oil over pickle (upto 1 cm above the pickle level)
Salt 1 cup
Method :
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.
a tight lid.
NOTE:-For pickles need atleast 11/2 inch to 2 inches oil should be floated,
Ginger 1/4kg
Garlic 1/4kg
Salt 320gms(iodised)
Discard the seed(hard),and remove the thin layer from the bits,wipe them neatly,cover it.
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.
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!
Fenugreek 2 tbsp.
Method :
Wash and wipe all mangoes with a clean cloth.Cut them into medium sized pieces,
In a big bowl mix all dry powders along with salt,mix well,
now rub 3-4 mango pieces in this until they are well coated.
CUCUMBER AVAKAYA
They can not stay for a long time,maximum 3-4 weeks.can be used groundnut oil also.
Sesame 3 tbsp.
Turmeric 1/2tsp
Mustardseeds 1tsp
Blackgram 1tsp
Asafoetida 2tbsp
Method :
mustards,seeds(1/2tsp),
blackgram(1tsp),
LIME PICKLE
Fresh&juicy 35(small)
Salt 260gms
Turmeric tsp.
Fenugreek seeds 1/3 cup
LIME PICKLE
Fresh&juicy 35(small)
Salt 260gms
Turmeric tsp.
Method :
Take half of the limes for bits,and other half for juice.
Heat oil and fry the asafoetida, until it gives aromatic smell,cool and add to the pickle.
Be careful any pickle you may prepare, take care of moisture, cleanliness.. most
important.
TOMATO PICKLE
powder 2 tbsp
Salt
Tempering-
Mustardseeds 1 tbsp
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.
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.
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.
Method 2
Fresh,red and hard
Salt 1/2cup
Turmeric 1/2cup
Tamarind 1/2cup
Method
Rub the salt,turmeric and keep it in a strainer,and store the Oozed water.
Squeeze them ,and let them 3/4 thly dry under the sun
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.
Oil to float!.
Salt 50gms
Turmeric
Asafoetida 1/2tsp
Fenugreekpowder roast&ground 1/2tsp
Method:-
Heat the rest of the oil and allow to get room temperature.
Gooseberries 4kg
Garlic 5
Salt 250gms(1/4kg)
Turmeric 2tsp
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
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.
Salt
Turmeric
Oil 1/4kg
Tempering-
Mustards
1tsp
Cumin 1 tsp
Asafoetida 11/2tsp
Blackgram 1/2tsp
Method:-
PULIHORA AAVAKAYA
Mangoes 12raw
Salt 1/2kg
Redchillipowder 1/2kg
For tempering-
Asafoetida 2tsp
Fenugreekseeds 1tsp
Method:-
Discard the hard part.Remove the thin layer from the pieces.
Boil ½ liter water to very hot,(bubbles),cool it and add the only mustard powder without
any lumps.
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.
For sometime.
Red chillies 1 kg
Salt ½ kg
Oil ½ kg
Turmeric 11/2tsp
Remove the stalks,crush them coarsely in a stone martal Or if not crush coarsely in the
blender
Place the pickle in a wide pan,and find if any tamarind seeds or inside,remove them.
Heat oil in a sauce pan asafoitida and fenugreek powder,andchill pickle also.
WOODAPPLE PICKLE(CHUTNEY)
These also seasonal fruits,we get in between august and September(ganesh chaturthi).
Salt 1tbsp
Turmeric 1tsp
Greenchillies 12
Method:-
Break the hard cover,and grop the inside flesh with a slotted spoon.
When they fried remove and add to the pickle and grind for 1 more minute.
Add directly to the chutney and serve with the plain rice!.
garlic
sesame oil
salt
chilli powder
Mustardseeds powder
synthetic vinegar
citric acid
other spices
Method
Add all the ingredients and saute over medium heat for 5 minutes.
GINGER PICKLE
Ginger
Tamarind
Jaggery
sesame oil
salt
mixed spices
citric acid
Method
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.
green tamarind
red chilis
salt
sesame oil
Tamarind
mixed spices
Method
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)
Mustard 1/4cup
Fenugreek 2dsp
Turmeric 1dsp
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
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.
*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
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beauty.jpg
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:-
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.
**Atleast apply once a week with applecider vinegar,after taking head bath for shining &
lify 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.
**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.
**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.
**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.
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.
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.
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.
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.
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.
Next day remove them,and usethe water to clean the tails.good result,