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Capsicum Tomato Curry
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Ingredients:2 large green capsicums/bell peppers, cut into big squares

1 large onion, finely chopped
October 2009 (23)
1/4 tsp ginger garlic paste
August 2009 (12)
2 tomatoes, cut into big pieces
July 2009 (25)
1 tsp red chilli pwd
June 2009 (29)
1/4 tsp turmeric pwd

May 2009 (39)
1 tsp coriander pwd

1/2 tsp kasuri methi/dry fenugreek leaves
April 2009 (19)
1 1/2 tsps roasted sesame seeds pwd

1 1/2 tsps roasted peanuts pwd
salt to taste
few curry leaves
1 tbsp oil
chopped coriander leaves for garnish
1 Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves
and fry till onions turn transparent. Add ginger-garlic paste and saute for 3
mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.
Add the chopped capsicums and tomatoes and fry for 7-8 mts,without lid.
2 Add a cup of water and cook for approx 10-12 mts with lid on low to medium
flame. Allow the gravy to thicken.
3 Add the ground nut and sesame seeds pwds and kasuri methi and combine.
Cook without lid for 5 mts. Turn off heat. Remove onto serving bowl and
garnish with chopped coriander leaves.
4 Serve with rice or rotis.
P OS TED B Y M O DE R ATO R
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soya chunks pulao
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Soya Chunks Vegetable Pulao Recipe

.
Ingredients:3 cups basmati rice washed and soaked in water for 15 mts
1 cup dried soya chunks washed and boiled in water till soft
2-3 tbsp ghee
1 tsp shah jeera
2 bay leaves
2 big onions finely sliced
1 tbsp grated ginger
3-4 green chillies slit length wise
1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
tsp turmeric powder
salt to taste
3-4 tbsps of fresh mint leaves (pudina)
3 cups of freshly extracted coconut milk
2 cups water
2-3 tbsps lemon juice
fresh coriander leaves for garnish
3-4 bread slices (cubed and lightly fried in ghee) optional
8-10 cashewnuts (lightly roasted in ghee till golden brown)
For Masala Powder (lightly dry roast in a pan and grind to a fine pwd)
2 green cardamoms
4 cloves
2 cinnamom stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillis
1 Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and
stir for a few seconds till the jeera splutters. Add the sliced onions, grated
ginger and green chillis. Saute the onions till they turn pink.
2 Add the mixed vegetables and on medium heat, let them cook. Add salt and
keep covered for 4-5 mts.
3 Add turmeric pwd, masala pwd and combine well. Stir fry for a minute.
4 Add the cooked soya chunks and keep covered for 2 mts. Add the mint
leaves and combine.
5 Add the coconut milk, let it come to a boil, reduce heat and add the water.
Bring to a boil again.
6 Add the drained basmati rice and mix well. Add salt, if required, at this
stage. Reduce heat to medium and let it cook covered with lid.
7 Finally, once the rice and vegetables are cooked, add the lemon juice, fried
bread cubes, fried cashewnuts and garnish with fresh coriander leaves.
8 Serve with raita, mixed vegetable curry or chicken curry.
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Chicken Dum Biryani

Ingredients:
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1 Whole Chicken (cut in pieces)

500 grams of Basmati Rice (Preferably pre-soaked for atleast half an hour)
2 medium Onions (preferably sliced thin)
5 Cardamom Pods
2 Cinnamon Sticks
6 Cloves
1 tsp. Garlic Paste
1 tsp. Ginger Paste
200 grams of Plain Yogurt
tsp. Turmeric Powder
1 tsp. Red Chilli Powder ( depends on how spicy u want ur biryani )
3 tsp. Coriander Powder
1 tsp. Cumin Powder
tsp. Cumin Seeds
500 ml Stock
A few Saffron Strands (pre soaked in 5 tablespoons of water)
200 grams of Butter / Ghee / Cooking Oil
For Garnishing:
A handful of Ready Fried Onions for garnishing
A bunch of Fresh Coriander Leaves chopped
Procedure:
Marinate chicken pieces yogurt , turmeric powder, coriander powder, red chilli
powder, ginger paste, garlic paste and cumin powder.
Add the sliced onions and salt and mint to the marination. In boiling water add
clarified butter or oil, cinnamon sticks, cardamoms, cloves and cumin seeds
and boil the rice until it is half cooked. Add the rice to the meat. Pour a little
butter or oil and saffron water on rice and cook the rice on dum for about
30-45 minutes or until done.
Serve hot and garnish with fried onions and fresh coriander leaves.
Serving Suggestions: Garnish with a couple of fried cashew nuts if desired.
Biryani made in ghee taste the best trust me!!!!!!!!
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One Bowl Chocolate Cake
While cake mixes may be the easiest option for a home-baked cake, they
often contain hydrogenated fats. By making this simple scratch cake, you
can use healthful canola oil, incorporate whole-wheat flour and opt for a
no-calorie sweetener, if you like.
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RECIPE INGREDIENTS
3/4 cup plus 2 tablespoons whole-wheat pastry flour

1/2 cup sugar or 1/4 cup
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or equivalent buttermilk powder (see Ingredient notes)
1/2 cup packed light brown sugar or 1/4 cup Splenda sugar Blend for Baking
(see Ingredient notes)
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners' sugar for dusting
DIRECTIONS
Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Line
the pan with a circle of wax paper.
Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder,
baking soda and salt in a large bowl. Add buttermilk, brown sugar (or
Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed
for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin).
Pour the batter into the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35
minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan,
peel off the wax paper and let cool completely. Dust the top with
confectioners' sugar before slicing.
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Green Chana Chat
INGREDIENTS
* Dry green bengal gram ( hara chana), soaked overnight 1 1/2 cups
* Onions, chopped 2 medium
* Tomatoes, chopped 2 medium
* Green chillies, chopped 2-3
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* Fresh coriander leaves, chopped 2 tablespoons

* Black salt (kala namak) to taste
* Roasted cumin powder 1 teaspoon
* Chaat masala 1 teaspoon
* Red chilli powder 1/2 teaspoon
* Lemon juice 2 tablespoons
METHOD:Pressure cook soaked green chana in three cups of water till two to
three whistles or till done. Transfer them into a kadai and simmer till all the
water evaporates. Take the hot chana in a bowl. Add onions, tomatoes, green
chillies, coriander leaves, black salt, roasted cumin powder, chaat masala, red
chilli powder and lemon juice and mix well. Serve immediately.
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Jeera Rice
Ingredients:
Jeera/ Cumin seeds 2tbsp
red chillies 1-3
pure ghee 1tsp
salt to taste
Boiled rice 3-4 cups
Method of preparation:
With little ghee fry red chillies for few seconds.
Remove from stove and add jeera.
Cool it to room temperature and grind in to fine powder.
Mix the jeera powder with rice and a drop of ghee.
Notes: You can do talimpu/popu with urad dal and mustard seeds if u like to
make the rice a bit crunchy.
Powder cant get any spicy than this. You can store the jeera powder in a tight
container for months. This way you get a quick tasty and zesty kick in
seconds.
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Bread Kofta Gravy
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Ingredients :
Bread : 6 slices
Potatoes : 4
Red Chillipowder :1tsp
Salt 2 tsps
Water to soak bread
For curry :
Oil : 6 tbsp
Onions : 2
Red chilli powder 1tsp
Turmeric powder 1/4 tsp
salt
curd 2 tbsp
Tomatoes 8
Coriander leaves 1 bunch
For filling :
Oil 2 tbsp
Onions-2 big
Panneer 25 g
Green chillies 2
Red chilli powder 1tsp
Salt
Grind to paste :
Garlic 4 flakes
coriander seeds 1 tsp
cumin seeds 1/2 tsp
poppy seeds 1/2 tsp
ginger 1/2 inch piece
Procedure:
Boil potatoes, peel and mash.Soak bread slices one by one in water. Take out
and squeeze the water from slices and mix with mashed potatoes, chilli
powder and salt.Heat oil in a pan. Add onions and saute till light brown.Add
Paneer, fry for a while, then add chopped green chillies, red chilli powder and
salt to taste. Keep aside.
Prepare small balls from the dough of bread and potatoes, flatten on the
palm.Stuff the filling in the middle and close all around. Deep fry these koftas
in hot oil, till golden brown and keep aside
To make curry :
Heat little oil in a pan. Add onions and fry till golden brown.Add ground
masala and fry till it separates from oil.Add 1 tbsp of curd, salt, red chilli
powder and turmeric powder.Saute till oil is separated.Add another tbsp of
curd and continue to fry till oil is separated.Mix tomatoes and fry. Pour one
cup of water and boil till the gravy becomes thick.Add koftas just before
serving. Garnish with coriander leaves.
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Chicken Tikka Masala

Ingredients:
Boneless, skinless Chicken Thighs 1 lb, cut to cube size pieces
For the marinade:
Lemon Juice 1 tbsp
Red Chili Powder to taste
Salt to taste
Yogurt 1/2 cup
Ginger & Garlic Paste 4 tsp
Tandoori Masala 2 tsp
Green Chilies to taste, minced
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Oil 1 tbsp
Method:
1. Wash, clean and cut the chicken to cube size pieces.
2. Put it in a bowl and add lemon juice.
3. Allow it to rest for 5 minutes.
4. Mix the marinade ingredients and mix well.
5. Check for salt and other spices.
6. Add Chicken to the marinade and mix well.
7. Let the Chicken marinate for 4-5 hours in the refrigerator.
8. Thread the Chicken on pre-soaked bamboo skewers.
9. Broil the Chicken in the oven on high.
10.Cook the Chicken for 10 minutes on each side and 7 minutes on the other
side or till the Chicken is slightly brown.
11.Once fully cooked, remove from the oven and garnish with onions and
lemon wedges and it goes well with Mint Chutney.
Tip:
1. Every oven is different and varies from one to anotherso do keep an eye
on the Chicken, so that it does not burn.
2. To make it vegetarian you could use Paneer instead of Chicken (quantity :
14oz block, cut into 1 cubes)
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Butter Chiken
Ingredients:
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* 1 kg boneless chicken skin removed

* Juice of 1 lime
* Salt to taste
* 1 tsp red chilli powder (adjust to suit your taste)
* 6 cloves
* 8-10 peppercorns
* 1" stick of cinnamon
* 2 bay leaves
* 8-10 almonds
* Seeds from 3-4 pods of cardamom
* 1 cup fresh yoghurt (must not be sour)
* 3 tbsps vegetable/canola/sunflower cooking oil
* 2 onions chopped
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/4 tsp turmeric powder
* 1 can (400g or 14 oz) of tomato paste
* 1/2 litre chicken stock
* 2 tbsps kasuri methi (dried fenugreek leaves)
* 3 tbsps unmelted, soft butter
* Salt to taste
* Coriander leaves to garnish
Preparation:
* Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic
bowl. Cover and allow to marinate for 1 hour.
* Heat a flat pan or griddle on medium heat and gently roast (stirring
frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till
they darken slightly. Cool and add the cardamom seeds. Now grind into a
coarse powder in a clean, dry coffee grinder.
* Mix the yoghurt, above whole spice powder (from previous step), coriander,
cumin and turmeric powders together and add them to the chicken. Allow to
marinate for another hour.
* Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry
till a pale golden brown in color and then add the ginger and garlic pastes. Fry
for a minute.
* Add only the chicken from the chicken-spice mix and fry till sealed (chicken
will turn opaque and the flesh will go from pink to whitish in color).
* Now add the tomato paste, chicken stock, kasuri methi and remaining part of
the yogurt-spice mix to the chicken.
* Cook till the chicken is tender and the gravy is reduced to half its original
volume.
* Melt the butter in another small pan and then pour it over the chicken.
* Garnish with coriander leaves and serve with Naan and Kaali Daal.
* For an authentic and traditional cooked-over-the-coals flavour: When the
Butter Chicken is cooked, make a small bowl shape with aluminum foil and
place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an
open flame till red hot and gently put the charcoal in to the aluminum foil bowl.
Cover the dish immediately. Remove the cover just before serving, discard the
foil bowl and charcoal and serve. The curry will be infused with a smokey
flavor
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Stuffed aloo baji
Recipe:
Pillsbury reduced fat croissant dinner rolls- 1 pack
Potato curry (For the recipe, click here)
The croissant dough which i bought come in a tin. When you open it, you will
find dough in the form of a square shape. It has some dots on the dough, just
cut the dough following the dots and you will end up with eight traingle shaped
dough.
Now fill little bit of potato curry in the center of the dough. Start rolling from
one end to the other end. Now put the croissants in a baking sheet and bake
for 10 to 12 minutes depending upon your oven temperature.
Can be served with hot and sweet tomato sauce, found in the Indian stores.
NOTE:
1.Croissant dinner rolls are found in any American supermarkets here in the
U.S.
2.Make the potato curry little bit more spicy than usual because croissant is
buttery and mild. So to compliment that you need to have the curry little spicy.
3.Put a good amount of curry inside the dough, because when it bakes the
croissant puffs up.
For a sweeter version, instead of potato curry i put few chocolate chips(
about 10 ) and few walnuts pieces.
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Pizza with Nan
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Recipe :
Nan (From Indian store)- 2
Small onion -1 (cut half inch lenght wise)
Red and green bell pepper 1/2 each (cut half inch length wise)
Jalapeno- 1 (chopped)
Red crushed pepper
Tomato sauce (any brand, ok)
Shredded mozarella cheese ( I used the low fat) and
Olive oil.
Take a pan add a bit of olive oil and fry the onion with a pich of salt and
crushed red pepper. Cook just until they become little soft . Keep them a side.
In the same pan sautee the jalapeno, red and green peppers with a pinch of
salt. Cook just for two minutes. Keep them a side.
Now take a nan add a layer of tomato sauce. Top it with onion, red, green
pepper and some red crushed peppe. Finally top it with shredded mozzarella
cheese.
Put it in the toaster oven and cook it just until cheese starts melting.
Since its just two of us, Instead of regular oven i make my pizza in the toaster
oven. I dont put any foil or a plate in the bottom of pizza while its cooking.
Since the heat comes directly in contact with the surface, you get a nice crispy
base.
Note:
If you are making for more than two, I would recommend making the pizza in
the regular oven.
Dont over cook the veggies, you still want to have a bite to it.
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Rava laddoo
Recipe:
Rava (semolina)- 1 cup
Coconut -1/2 (grated)
Sugar 1/2 to 3/4th cup (adjust acc to your taste)
Ghee- 1/4th cup or as desired
milk- few teaspoons
Cardamom- 3 (Powdered)
Few cashews and raisins
Procedure:
Using a mixer make fine powder of the sugar.In a pan put some ghee and fry
the rava till light brown and nice aroma comes. Keep it on the side.In the
same pan add few more teaspoons of ghee and fry the freshly grated coconut
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till it turns pale brown.Remove the coconut, add a tea spoon of ghee and fry
the cashews and raisins till golden brown.Now mix the rava, coconut,
powdered sugar, cardamom powder, ghee, bit of warm milk, cashews and
raisins. Try forming a laddoo with your palms. If the mixture is dry, add some
more milk.
NOTE: Sugar and ghee can be adjusted according to your taste. Taste the
laddoo for sweetness before making balls. And add accordingly, using
powdered sugar makes it easy to incorporate with rava easily.
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Patties with leftover Pongal
Recipe:
About 2 cups of pongal
Rice flour- 3 tablespoons
Green chillies (chopped)- 3
Onion (chopped)- 1/2
few coriander leaves
Salt and pepper
In a plate take 2 tbsps of rice flour, little bit of salt and pepper. Mix and keep it
on the side.In a vessel mix the pongal with a tablespoon of rice flour, green
chillies, onion, coriander and salt. Make medium size patties with it. It might
be little sticky. Now dust both sides of the patties with the rice flour, salt and
pepper mixture.In a pan put few teaspoons of oil and fry the patties about 3
minutes on each side. It should have a nice crispy texture on the top. But it
will be still soft inside.Serve immediately with coriander chutney.
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Onion Pakoda
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Besan/gram flour/chanaga pindi- 1 cup

Rice flour/ Biyyapau pindi- 2 tbsps
large red onion 1 ( cut to 1/2 inch thing slices)
Red chillie powder- 1/4th tsp or as desired
Salt- 1/2 tsp or as desired
Hot oil- 2 to 3 tsps
Chopped coriander/ cilantro- 2 tbsps
and some water
In a vessel mix the onion, chillie powder, coriander and salt. Now add the
besan, rice flour, hot oil and mix it well. Now take some water and combine
the whole mixture. Its important not to add too much water.Deep fry the
pakoda making sure not over crowding the pan. If not the temperature drops
and the pakoda become saagi.Enjoy the pakoda with a cup of coffee or tea.
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Chocolate-Hazelnut Ravioli
Recipe:
Wonton wrappers- 25
Nutella (chocolate hazelnut spread)- about 1 1/2 cups
Few toasted almond pieces (optional)
1 Egg / milk to coat the edges of the wonton wrap
Vegetable oil for deep frying
Take a wonton wrap and spoon little bit of the nutella in the center and a piece
of almond on top of it.Brush the edges with egg wash or milk. Fold the
wrapper diagonally in half and press the sides and make sure the wrapper is
sealed on all sides. Keep it on the side. Repeat the same with the other
wonton wraps by spreading the nutella and sealing with egg wash.Fry the
ravioli in the vegetable oil but make sure the oil is not to hot, if not the ravioli
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will get dark.Serve when they are hot with a drizzel of more nutella/ powdered
sugar on top and enjoy this sinful sweet.
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Ridgegourd peel chutney (Beerakaya tokku

pachadi)
Recipe:
Peel of Ridgegourd (Beerakaya)-1 cup
Urad dal- 2 tsps
Cumin and coriander seeds- tsp each
Dry red chillies- 6 to 8 (adjust acc to your spice level)
Garlic pods- 2
Little bit of tamarind soaked in water and
Salt to taste
Wash the ridge gourd, peel and chop the skin discarding the pointed edges.In
a pan put 1 tsp of oil and fry the urad dal, cumin, coriander and red chilies till
light brown color.Remove and in the same pan add 2 tsps of oil and fry the
ridge ground till it becomes little soft. Now in a mixer add the dry spices and
grind to a powder. Then add the ridge gourd, tamarind, garlic pods and salt
and grind to a smooth paste. If you mixer rejects to grind add little bit of water
(not too much) that will work.Serve the pachadi with some rice and ghee.
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Rava Kesari
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Ingredients:
(Makes about 10 pieces)
1/2 cup semolina (rava)
1 1/2 cups water
3/4th cup sweet condensed milk (or adjust acc to ur taste)
2 tsp ghee
2 cardamoms pods finely powdered
Little bit of saffron and
A handful of cashews and raisins
In a skillet put half teaspoon of ghee and fry the raisins and cashews till light
golden color. Remove and keep it a side. In the same pan put half teaspoon of
ghee and lightly toast the rava in a low heat and keep it a side.Now take 1 1/2
cups of water and saffron (slightly rub the saffron in your palm, it helps it melt
in the water easily) and let them come to a boil. Reduce the heat to low and
slowly add the toasted rava and stir continuously for five minutes.When it
starts to thicken, add the condensed milk stirring continuously and making
sure the rava doesnt stick the pan.Cook for another five minutes. Then finally
add one teaspoon of ghee, cashews, raisins and the cardamom powder.Coat
a tray with some ghee and pour the rava kesari in the tray. With the help of
little bit of ghee spread the kesari and let it sit for few minutes. This helps the
rava kesari to thicken. Then cut into pieces, offer to the chinni Krishna as
neivedyam and serve your loved once.
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Mixed nuts & dates laddu
Ingredients:
Chopped dry dates- 1cup
lightly Toasted almonds- 1/4th cup
lightly Toasted cashew- 1/4th cup
lightly Toasted Dry coconut- 3 tbsps
lightly Toasted poppy seeds(gasalu)- 2 tbsps
Golden raisins- 1/4th cup
Cardamom- 6
Grated jaggery- 2 to 3 tbsps(adjust according to your taste)
Procedure:
First grind the poppy seeds in a mixer. Transfer it to a large mixing bowl.
Now grind cashews, almonds, coconut,cardamom and jaggery to a fine
powder. Remove this mixture and grind the dates to fine powder. Now transfer
the rest of the ingredients that were ground and grind it again.Heat few
teaspoons of ghee, add raisins and fry till golden brown. Mix this to the above
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ingredients and try making a laddoo. If needed add more ghee to this mixture
till you can mold it in the form of laddoo.
Note: Its important to grind the poppy seeds seperately, because it takes more
time to grind.And also cutting the dates to small pieces helps it to grind fast.
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Bruschetta with tomatoes and basil
A loaf of Italian bread

Red Plum tomato- 6 to 7
Red onion- 1 tbsp chopped finely
Small yellow or green bell pepper 2 tbsp chopped fine (optional)
Fresh basil- 2 tbsp
Extra virgin olive oil- 2 tbsps
Small garlic clove- 1
Salt and freshly ground black pepper
Dry Italian seasoning- 2 pinches (optional)
Combine all the above ingredients except for bread and let it sit for ten
minutes. This helps the tomato to release some of its juices and get
incorporated with the others ingredients.Mean while cut the bread into half
inch slices, apply extra virgin olive oil on to it and grill both sides. You can also
use a toaster oven to toast the bread. Once toasted, remove and rub it with a
garlic clove. Then put the tomato mixture on top of the bread and enjoy this
light snack
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Tindora Fry (Dondakaya koora)
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Recipe:
Tindora (Dondakaya)- about 20 to 25
Med onion- 1
Dhania (coriander) powder- 1/4th tsp
Jeera (cumin) powder- 1/4th tsp
Garam masala 1/4th tsp
Red chillie powder- tsp
Jaggery or sugar- tsp
Cilantro
Lemon juice.
Cut each tindora to four pieces lengthwise. Put the cut tindora in a
microwaveable bowl, cover the lid and cook till they are about eighty percent
done (I cooked for 5 minutes in my microwave). Like I always say, this
reduces the amount of cooking and since you cook in the microwave you
need very little oil to pan fry them.Now take a wide skillet add 2 tsps of oil and
do the tadka with few mustard seeds, 1 tsp chana dal, tsp urad dal and a
pinch of asafatodia (hing). Then add the cooked tindora and the onions and
fry them till the onions turn translucent and tindora become soft. This takes
about ten minutes. Now add the dhania, jeera powder, garam masala, red
chilli powder and jaggery with some salt. Cook for another five minutes. Finish
it of with some chopped cilantro and freshly squeezed lemon juice.
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Vegetable Pulav
1 cup Basmati Rice

2 cups of veggies ( beans, potato, peas, carrot and cauliflower)
Roughly about- 15 to 20 beans, 1 medium potato. cup green peas, 1 carrot
and 6 florets of cauliflower)
cup chopped tomato
Chopped medium sized onion 1/2
Vegetable oil- 3 tbsps
Lemon juice and salt.
Water- 1 3/4th cup
Dry spices:
Small bay leaves- 4
Cardamom- 4
inch Cinnamon stick or 1/ 2 tsp cinnamon powder
Cloves- 6
Cumin seeds- 1 tsp
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Coriander seeds- 1 tsp

Turmeric powder- 1/4th tsp
Wet masala ingredients:
Small green chillies- 6
Fresh coconut- 3 tbsps
Garlic cloves- 3
Ginger inc long
Chopped Fresh mint- 2 tbsps
Chopped cilantro- 1 tsp
If you happen to have ginger garlic paste from store you can use tsp of it.
For tempering:Few cashews fried in oil/ ghee.
Procedure:
Grind all the dry spices except for bay leaves and keep it a side.Now grind the
wet ingredients with little bit of water (just measure how much water you have
used for grinding and reduce that amount while adding water for rice, the point
is the total water amount should be not be more than 1 3/4th cup. Otherwise
the pulav will become too soft).Now in a skillet add the oil, once its hot add
the bay leaves and onion. Cook for 3 minutes till onion becomes little soft.
Now add the beans and cook for a minute. Then add the dry spices, fry for 30
seconds and add the chopped tomato. Cook for 2 minutes and then add the
other veggies accompanied by wet ingredients. Add some salt and let the
whole mixture cook for 10 minutes in medium heat.Then add the basmati rice
with water, and stir the whole mixture together. You can finish cooking in the
same pot, but I generally transfer this whole mixture to a rice cooker and I
finish cooking my pulav in there.Meanwhile in a small pan add some ghee and
fry the cashews.Sometimes I also add bread to my pulav. What I do is I cut
the white bread into small cubes and fry them in little bit of oil (it will look like
croutons).Once the pulav is done, let it rest for 10 minutes, then add the fried
cashew, bread and lemon juice. Taste and re season accordingly and enjoy
the pulav with cucumber raita.
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Masala Vada
This is a quite simple recipe. All you need is

Chana dal (Pachi chenaga pappu/chenaga bedalu)- 1 cup
Yellow moong dal (Pesala pappy)- 2 tbsps
Small Green chillies -5
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Grated fresh coconut- 2 tbsps (I used frozen coconut, just thawed it for 40
seconds in microwave)
Ginger garlic paste- tsp
Onion -1 (chop it pretty small)
Chopped cilantro- 1 tbsp
Chopped dill- 2 tbsps
Salt- 1 tsp ( add according to ur taste)
*Soak chana dal and yellow moong dal together in water for 2 hours. Drain
the dal, make sure there is absolutely no water left.
*In a food processor grind coarsely the dal and green chilies together. Dont
make a paste out of it, Its important that you grind the dal coarsely.
*Now to this dal and chillie mixture add the coconut, ginger garlic paste, finely
chopped onion, salt, coriander and dil.
*Heat oil in a deep skillet and fry the vadas.
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Bobbatlu
For Purnam (Toor dal filling):

Toor dal (Kandi pappu)/chana dal (pacchi chanaga pappu)- 1 1/2 cups
Jaggery- 1 1/2 cups
Fresh grated coconut- 1/2 cup (I used frozen coconut, just thawed it in the
microwave)
Cardamom- 3
Cook the Toor dal, till its soft but still holding its shape. (See the picture
above). Its important not to over cook the dal. Drain all the water (make sure
there is absolutely no water in the dal) and let the dal cool down for few
minutes.
Now transfer the dal to a food processor with the grated jaggery, coconut and
cardamom powder. Pulse or grind the whole mixture till smooth. Taste it, if you
feel you need more sweet add little more jaggery to it. The purnam mixture is
ready.
In case the purnam becomes too soft, that you cannot make round balls out of
it- transfer the purnam to a pan and cook on stove in very low medium heat
for about 5 to 10 minutes. Remove and let it sit for few minutes, the purnam
tends to get dry and firm. Whenever my purnam becomes soft, I transfer my
mixture to a microwaveable bowl and cook in the microwave for about 5
minutes with out lid. This makes the purnam dry and easy to roll as round
balls.
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Maida Dough:
All purpose flour (Maida)- 2cups
Oil- 4 tsps
2 pinches of salt
*Mix all the above ingredients with some water. The consistency of the dough
should be little bit softer than chapathi dough. When you pull the dough, it
should stretch easily. Cover the dough and leave it for an hour or two.
*Make round balls of the purnam and keep a side.
*Now take the maida dough which has been resting for atleast an hour.
How much of dough needed for the purnam?
*I take dough which is about 1/3rd the size of my purnam ball. The whole idea
is that the dough should be less than the purnam.
*Now take an aluminium foil, (I used a plastic banana leaf) put some oil/ghee
on it. Take the maida dough spread it little bit, then put the purnam ball and
close it.
*Now at this point you can roll it like a chapathi using a rolling pin or you can
just use your hand (Dip some oil in your hands while rolling the bobbatu) and
spread it slowly.
*What I have done is, instead of using my hands or a rolling pin; I put one
more banana leaf on top of the purnam and slowly pressed it down till it
formed like a chapathi. I think this is definitely a much easier way of rolling.
*Now on pan, put some oil/ghee and cook the bobbatlu on a very low heat.
*Right before serving apply some more Ghee to it and enjoy the bobbatlu with
your loved once.
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Vantalu

Capsicum Tomato Curry

Ingredients:2 large green capsicums/bell peppers, cut into big squares

October 2009 (23)

1/4 tsp ginger garlic paste

August 2009 (12)

2 tomatoes, cut into big pieces

July 2009 (25)

1 tsp red chilli pwd

June 2009 (29)

1/4 tsp turmeric pwd

1 tsp coriander pwd

April 2009 (19)

1 1/2 tsps roasted sesame seeds pwd

soya chunks pulao

Soya Chunks Vegetable Pulao Recipe

Chicken Dum Biryani

1 Whole Chicken (cut in pieces)

One Bowl Chocolate Cake

3/4 cup plus 2 tablespoons whole-wheat pastry flour

Green Chana Chat

* Fresh coriander leaves, chopped 2 tablespoons

Bread Kofta Gravy

Chicken Tikka Masala

* 1 kg boneless chicken skin removed

Stuffed aloo baji

Pizza with Nan

Patties with leftover Pongal

Besan/gram flour/chanaga pindi- 1 cup

Ridgegourd peel chutney (Beerakaya tokku

Mixed nuts & dates laddu

Bruschetta with tomatoes and basil

A loaf of Italian bread

Tindora Fry (Dondakaya koora)

1 cup Basmati Rice

Coriander seeds- 1 tsp

This is a quite simple recipe. All you need is

For Purnam (Toor dal filling):

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