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Ingredients:
3 cups chopped thotakura leaves and stalks, blanched for 5 mts, strained
November 2009 (18)

October 2009 (23)
August 2009 (12)
Combine and keep aside:

1 cup thick yogurt combined with a cup of water
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June 2009 (29)
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1 tsp green chilli-ginger paste
April 2009 (19)
2 tbsp fresh coconut paste

1/4 tsp turmeric pwd
1 tbsp rice flour or besan/chickpea flour
salt to taste
For tempering/poppu/tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
1-2 dried red chillis (tear into pieces)
1/4 tsp large pinch asafoetida
10-12 curry leaves
1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add
the cumin seeds and split gram dal and let them slightly red. Add hing, red
chillis and curry leaves, and saute for a few secs.
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2 Add the thotakura and stir fry for 3 mts.

3 Add the yogurt mix and combine well. Keep stirring over medium flame till it
comes to a boil. Reduce flame and cook for another 3 mts till the gravy
thickens.
4 Garnish with coriander leaves and serve with white rice.
Blanching of amaranth leaves - Boil 2 cups water in a deep vessel. Add salt,
pinch of turmeric pwd and chopped amaranth leaves and cook over medium
flame for 5 mts. Strain and use left over water to prepare chapati dough and
use the blanched leaves and stalks as called for in the recipe
P OS TED B Y M O DE R ATO R
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Side Gravy for Biryani
Ingredients:
3-4 cloves
1 elachi
1 cinnamon
2 onions, finely chopped or sliced
1 1/2 tsps ginger-green chilli-garlic paste
3-4 small tomatoes, quartered or make a + sign on each, leaving them whole
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1/2 tsp coriander pwd
pinch of cumin pwd
large pinch garam masala pwd
salt to taste
few curry leaves
2-3 tbsps thick coconut milk
1 1/2 tbsps oil
chopped coriander leaves for garnish
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Dry roast for 2 mts and grind to a paste:

1 tsp khus khus
3 tbsps grated fresh coconut
2-3 cashew nuts
1 Heat oil in a heavy bottomed vessel, add cloves, cinnamon and cardamom
and saute for a few secs. Add onions and fry till transparent. Add ginger-green
chilli-garlic paste and saute for 3 mts. Add curry leaves, red chilli pwd,
turmeric pwd, coriander pwd, cumin pwd and combine. Add the quartered
tomatoes and fry for 4-5 mts.
2 Add the ground paste and cook for 5 mts, stirring so that it does not stick to
the vessel.
3 Add 2 cups of water and salt and bring to a boil. Cook with lid on simmer till
the gravy thickens. Add thick coconut milk and combine. Turn off heat.
Garnish with chopped coriander leaves. Turn off heat.
4 Serve with pulao, biryani, coconut rice or rotis.
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Chakkara Pongal
Ingredients:
Rice (uncooked): 1 cup
Green gram split without skin (Moong dal): cup
Jaggery (Gud) or brown sugar: cup
Chopped cashews: 1 teaspoon
Raisins (kishmish): 1 teaspoon
Cardamom (Elaichi) powder: a pinch
Chopped (or grated) coconut: 1 teaspoon
Ghee: 2 teaspoons
Method:
1.Cook rice and dal in a pressure cooker with 2-3 cups of water. Keep ready
before you proceed.
2.Fry the cashews and raisins in the ghee and set aside.
3.Heat half cup of water in a heavy-bottomed vessel large enough to hold the
pongal. Crush the jaggery into pieces and add to the water to dissolve.
4.Once the jaggery is completely dissolved, turn off the heat and set aside to
allow settling of any particles. After about 2-3 minutes, filter the solution to
remove any foreign particles.
5.Rinse the vessel and pour the jaggery solution back to the vessel and place
on heat to boil.
6.Once the jaggery solution boils, add the cooked rice/dal mixture to it. Mix
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well so that all the rice/dal is coated with jaggery. You may turn the heat off for
a short while if you cant manage mixing the pongal on heat.
7.Turn the heat to low and stir well till the pongal thickens well. This will take
about 5 minutes.
8.Now, add the cashews and raisins with the ghee to the pongal. Also, add
the coconut and cardamom powder. Mix all these things well into the pongal.
The color of the pongal depends on the color of the jaggery. This one was
light colored.
9.Heat for a minute or so and take off the heat. Pongal is ready to serve
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Paala Undrallu
Ingredients:
1 cup rice flour
2 1/2 cups water
1 cup sugar (you can reduce the quantity)
1 cup grated coconut
1 cup milk
1/2 cup seasame seeds (dry roast for a mt and grind to a coarse pwd)
tsp elachi pwd (cardamom)
1 Bring 2 cups of water to boil and add the rice flour and immediately cover it
with a lid without stirring and reduce heat. Let it cook for 4-5 mts. Turn off heat
and cool. Make small balls and keep aside.
2 In another vessel add the sugar and water and bring it boil. Reduce heat
and add the grated coconut and stir for a few seconds. Add the rice flour balls
and mix.
3 Add the milk and let the balls cook in this syrup for 3-4 mts. Now add the
ground seasame seeds pwd and combine well. The consistency should be a
slightly thick syrup. Turn off heat. Sprinkle ground elaichi pwd.
Kudumulu or Undrallu are savory rice balls made from rice ravva and bengal
gram dal. Very simple to prepare and absolutely healthy as its steamed
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Cabbage Pakodi
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Ingredients:
1 1/2 cups besan/gram dal flour/chick pea flour
1/2 cup rice flour
2-3 green chillis, finely chopped
1/4 tsp red chilli pwd
1/2 tsp ginger garlic paste
1 large onion, sliced
2 cups finely sliced cabbage
1 tbsp hot oil
few sprigs curry leaves
salt to taste
oil for deep frying
1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green
chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with
fingers.
2 Add few tablespoons of water and mix well that it forms a slightly hard
batter. Dont add too much water. The batter should just coat the cabbage
strips and onion slices.
3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame
to medium. Use your fingers to drop the batter in the oil to form small fritters.
Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so
that it cooks on all sides.
4 Once they turn golden brown, remove them on to absorbent paper. Store in
air tight containers and serve as evening snacks over a hot cup of masala
chai (spiced tea).
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Vankaya Gasagasala Kura
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Ingredients:
1/4 kg purple brinjals, wash and slice
1 1/2 tbsps oil
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
pinch of roasted methi/fenugreek/menthi pwd
pinch of roasted cumin pwd
3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste
1 1/2 tbsps jaggery or sugar (adjust)
very small lemon sized tamarind, extract pulp
salt to taste
1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them
till brown on both sides. Remove and keep aside.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds
and as they dance around, add the cumin seeds and allow to splutter. Add
ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd,
roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for
3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind
extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in
between and stir fry to ensure it does not stick to the pan. Add the roasted
brinjal slices and cook on low to medium flame for 15 mts or till the gravy
turns thick. Turn off heat.
5 Serve with rice or roti.
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Gongura Pulihora
Ingredients:
Ingredients:
2 cups raw rice (cook such that each grain is separate, spread to cool)
1/2 tsp turmeric/haldi/pasupu
15-20 fresh curry leaves
salt to taste
2 cups red sorrel leaves, washed
1 tsp mustard seeds
1/2 tsp methi seeds/menthulu/fenugreek seeds
2-3 dry red chilies, tear and de-seed
1 tbsp channa dal (split bengal gram)
1 tbsp urad dal/minappapu/split black gram
1 tsp teaspoon mustard seeds
1/4 tsp cumin seeds
1-2 medium dry red chilli
3-4 green chillis slit length wise
1/4 tsp hing/asafoetida/inguva
2 fistfuls roasted peanuts
3 tbsps oil
1 Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the
cooked and cooled rice and keep aside.
2 Heat 1 tsp of oil in a pan, add the mustard seeds, methi seeds and dry red
chillis and roast over slow flame till the methi turns red. Do not burn them nor
under roast them. Remove from pan and cool.
3 In the same pan, add 3/4 tbsp of oil, add the red sorrel leaves and roast
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them on low flame till they wilt and lose their rawness. This should take about
7-8 mts. Remove from heat and cool.
4 Grind the roasted mustard seeds mixture to a coarse powder and then add
the cooled red sorrel leaves and grind them together to a fine paste. Do not
add water. Remove and keep aside.
5 Heat the remaining oil in a cooking vessel, add the mustard seeds and let
them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry
for a minute till light brown. Next add the slit green chillis, asafoetida and few
curry leaves and fry for a few seconds.
6 Add this tempering along with red sorrel leaves to the cooled rice and
combine well such that its spread all over the rice. Adjust salt. Finally sprinkle
roasted peanuts and combine well. Let it sit for at least an hour for the flavors
to set in. If you feel the rice needs more tart flavor, squeeze some lemon juice.
7 Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and
yogurt. Makes for a complete meal.
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Idlis with Pappula Podi
Ingredients:
6 left over idlis, crumbled
1 onion, finely chopped
big pinch turmeric pwd
1/2 tsp coriander pwd
salt to taste
1/2 tbsp oil
Grind to a coarse pwd:
1/2 tbsp grated coconut
1 tbsp roasted gram dal/putnala pappu/dalia
2 dry red chillis, tear and de-seed
1 tsp urad dal/minappa pappu
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pinch of asafoetida/hing/inguva
few curry leaves
1 Heat oil in a kadai, add mustard seeds and let them splutter. Add urad dal
and let it turn red. Add curry leaves, asafoetida and turmeric pwd.
2 Add chopped onions and saute till they turn transparent. Add coriander pwd
and combine. Add the ground roasted dal pwd and combine. Add the
crumbled idlis and combine. Cook for a mt. Adjust salt, if required
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Home Made Grape Wine
Ingredients
1. Seeded or Seedless Grapes 2 lbs
2. Sugar 4 lbs
3. Water 4.5 liters (Boiled and Cooled or you can use distilled water)
4. Active Dry Yeast 2 tsps
5. Luke Warm Water 1/2 Cup (for dissolving the yeast)
6. Cinnamon Stick 1
7. Cloves 3
8. Sugar 1/2 Cup (For Caramelizing)
Preparation Method
1. Clean the Ceramic/Glass Jar and allow it to sun dry before using it for
making wine.
2. Boil water and allow it to cool completely.
3. Clean and wash the grapes well and remove the stalks.
4. Dissolve yeast in luke warm water and keep it aside for 10-15 minutes so
that it rises.
5. Mash the grapes using a wooden spatula or crush the grapes with your
hands. Add half the quantity of sugar (2 lbs) to the crushed grapes and mix
well.
6. Transfer the crushed grapes and sugar mix to the ceramic/glass jar. Add
yeast to the jar.
7. Add cinnamon and cloves. This will give the wine a very nice spicy aroma
and flavor.
8. Add boiled and cooled water to the jar.Mix everything well. Keep the jar
closed and airtight for 21 days.
9. Stir the mixture with a wooden spatula every day for 21 days. (Some
people stir it every alternate day but I stirred it daily :-) )
10. After 21 days, strain the grape pulp mixture into another vessel using a
muslin cloth or clean unbleached cotton cloth. Add the remaining 2 lb sugar
and mix well. The Wine will be hazy at this stage.
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11. Keep it for another 21 days so that the sediments settle down and the
wine becomes clear. Strain the mixture again using a muslin cloth without
disturbing the sediments. My wine had a light pink color because of the
grapes I used.
12. Store the wine in clean dry glass bottles. While serving, pour it carefully
without disturbing the sediments. The longer the wine is stored, the better the
taste.
13. For coloring the wine, I caramelized sugar and added it to the wine and
the wine had a rich golden color
Procedure for Caramelizing Sugar

1. Take a saucepan and add 1/2 cup sugar.
2. Place it on medium heat and keep on stirring continuously till the sugar
melts and becomes a dark brown color. Keep scraping down the sides of the
pan so that the sugar gets caramelized evenly.
3. Remove from fire and place the pan in ice cool water so the sugar doesnt
get burnt.
4. Add 4-5 tbsps of hot water to this sugar syrup and mix well. Cool and add
the syrup to the wine and mix well.
5. The wine will attain a darker color now.
6. For cleaning the pan after use, add water to the pan and bring it to a boil
and throw away the solution
Note
* if you live in a moderately hot place like Kerala, wine will ferment quickly and
it will be ready in around 21 days.
* Some people add egg whites and wheat kernels for quicker fermentation
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Chicken Salad
Ingredients:
Salad:
0.5 lb boneless chicken cut into small slices.
1/2 cup red cabbage, thinly sliced
1 medium sized red onion, chopped
1/2 cup carrot, peeled & grated
1/4 cup green bell pepper, thinly sliced
1/4 cup red bell pepper, thinly sliced
1/2 cup lettuce, chopped
1/4 cup fresh cilantro, chopped
1 1/2 tbsp roasted peanuts, crushed
1 tbsp toasted sesame seeds
1 tbsp roasted almond flakes
Salt & black pepper as per taste
Canola oil / sesame oil / peanut oil
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Dressing:
2 tbsp soy sauce
2 tbsp olive oil / canola oil / sesame oil
1 tbsp minced garlic
2 tbsp rice vinegar
1 tsp sugar
1 tsp fresh grated ginger
1 tsp crushed red chili pepper
Method:
First step is to cook chicken. Heat a nonstick skillet over medium heat and
spoon in 2 tbsp oil. When oil is hot, add chicken slices. Sprinkle some salt and
black pepper on the chicken and mix it well. Then add little amount of water
and cover the pan. After two minutes, stir the chicken and cover it again. cook
the chicken thoroughly by stirring it often. once chicken is cooked, drain it and
keep aside. Cooking chicken will take approx. 5-8 minutes.
Take a large salad bowl and drop vinegar into it. Add garlic and ginger to the
vinegar and keep it for 5-10 minutes. Add rest of the dressing ingredients into
vinegar and whisk together. Now add the chicken and all other salad
ingredients to the dressing and mix them well.
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Pineapple Chutney
Ingredients
2 T canola oil
1 T cumin seeds
1 t black pepper corns, slightly crushed
1/2 large onion, diced
1 cm piece of ginger, peeled and minced
1 jalapino pepper, diced with seeds (use more or less chili depending on your
spice tolerance, or eliminate completely)
1/2 pineapple cut into 1/2 inch chunks
2 T dried raisins (optional)
1/2 green apple, diced (optional)
1/4 C brown sugar
1/4 C apple cider vinegar
Pinch of salt
Pour the canola oil into a sauce pan and heat over medium high. Once the oil
shimmers, add the cumin seeds and black peppercorns and cook, swirling in
the oil until the seed brown slightly and become fragrant.
Add the onion, ginger and chili pepper. Cook, stirring until the onion becomes
translucent.
Add pineapple, raisins and apple (if using). Stir to coat and then add the
sugar, vinegar and salt
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Bring mixture up to a boil and then reduce heat. Allow the pineapple chutney
to simmer for about 20 minutes, uncovered so that it can become thick.
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Indian vegetable soup
Ingredients
1 small potato that is peeled and diced small.
1 small carrot that is peeled and diced into small pieces
1 medium sized beet root that is also diced
1 turnip that is peeled and diced small
1 small onion which is chopped into fine pieces.
Other vegetables that can be cut into small pieces can be added to the
recipe.
Some cumin
4 cups of water.
1 tablespoon of butter.
The recipe can be modified according to the needs of the child by reducing or
adding vegetables and also using ground vegetables instead of diced
vegetables. The butter is melted and heated in a pan and then the cumin
seeds are added to it.
To the above, add the vegetables and then add the water. The vegetables
should boil in the water and butter till it is very soft.
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Egg Chicken
Ingredients for Egg Chicken Recipe

kg chicken
1 tsp pepper powder
inch ginger- paste
1 tsp turmeric powder
2 tsp chili powder
3 eggs
1 tsp salt- according to taste
1 tsp coriander powder
1 cup curd
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350 ml refined oil

Method for Egg Chicken Recipe
Cut the chicken into pieces and wash it well. Add the turmeric powder, pepper
powder, chili powder, salt, curd, coriander powder, ginger paste to chicken.
Mix it well. Keep it aside for 30 minutes.
Heat oil in a pan. Beat the eggs well using beater. Dip the chicken pieces into
eggs and drop it in the oil. Fry it deeply in low steam till it turns brown. Serve it
hot.
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Methi Rice
Ingredients for Methi rice

1 bunch methi leaves cleaned
1 onion chopped fine
1 tbsp ginger garlic paste
1/2 cup thick coconut milk or coconut milk powder
1 cardamom
inch cinnamon
2 cloves
2 cups rice
4 cups water
3 green chillies slit
2 tspn ghee
2 tspn lime juice
1 small tomato
2 tspn chilli powder
1 tspn coriander powder
1 tspn garam masala powder
tspn sugar
Salt to taste
Preparation method for Methi rice
Wash the rice and soak for about 15 minutes. In the meanwhile clean the
methi leaves ( remove from stem) and wash them and chop them coarsely.
Make sure the leaves are washed in water atleast 3 or 4 times.
In a pressure pan, pour ghee. Add cinnamon, clove and cardamom. Once the
cardamom splutters add onions and saut until translucent. Add the methi
leaves and fry for a minute on a low flame. Add ginger garlic paste and
continue frying till the raw smell is gone. Add the chopped tomatoes, green
chillies and fry them till tomatoes are done.
Next add all the dry spices and mix well. Fry till the ghee leaves the sides of
the cooker. Add coconut milk in a thin stream and mix well. Add salt, sugar
and stir well. Once the mixture starts boiling, add soaked rice, lemon juice and
water. Mix well and pressure cook it for 3 whistles. Once done just mix the rice
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slightly with a spoon so that the rice gets coated properly with the masala.
Serve hot with curd or raitha.
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Fish Tikka
Ingredients for Fish Tikka Recipe

150gms salmon fish
2 onions
inch ginger
tsp turmeric powder
5-7 garlic cloves
lemons
tsp salt- according to taste
cup refined oil
Method for Fish Tikka Recipe
Cut the boneless fish into square pieces. Wash it well and make it dry for 5
minutes. Squeeze the lemon on the fish pieces and mix it well. Keep it aside
for 3 minutes.
In the meantime, grind the onion, ginger and garlic into paste. Add salt and
turmeric powder to the mixture and mix it well. Add the fish pieces and
scramble the stuff to coat the pieces and keep it in refrigerator for 15 minutes.
Heat oil in a pan and drop the fish pieces in it. Cook evenly on a low flame.
Serve hot fish Tikka with tomato sauce.
A simple and delicious fish Tikka is ready!
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Chicken Afgani
Ingredients:
500 g Chicken breast( cut into quarters)
3 cloves of garlic (crushed)
1 teaspoons grated ginger
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1 big sized bay leaf

3 tablespoons double cream
1 cup yogurt
1 and half teaspoons cardamom powder
3 prepared cashew nut paste
4 tablespoons vegetable oil
Salt and freshly ground black pepper
Chat masala and fried onions for garnishing
Chopped Coriander leaves
Preparation time: 30 minutes.
Method:
Wash the chicken pieces properly and give several cuts with a sharp knife.
The cuts are usually made on both the sides of the chicken piece so that all
the spices and lemon juice can get into the flesh nicely.
Marinate the chicken in a bowl with some black pepper, lemon juice and salt
and keep it in a tight container for refrigeration for whole night. Take out the
marinated chicken few hours before cooking otherwise it may take more time
for cooking it.
Heat the oil into the pan for 4 minutes.
Make sure its well heated now and then add the bay leaf. Fry for a minute.
When we get a nice aroma out of the bay leaf add crushed garlic and fry till
brown. The garlic should be well fried so that the pungency will disappear.
Whip the yoghurt in a bowl and then add put into it. Fry it for few minutes till a
smooth pasty appearance comes. Add cardamom powder, cashew nut paste,
salt and cook for 10 15 minutes at low heat. Cover the lid of the pan. The
chicken will release juice which is enough to make it tender and well cooked.
Add the cream now. A creamy whitish appearance of chicken will occur due to
the cashew nut paste, yoghurt and the cream.
Now add the freshly ground black paper into it and let it cook for 5 more
minutes. Garnish it with chopped coriander leaves and fried onions.
The Chicken Afgani is ready to be served with zeera or plain rice.
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Mughlai Chicken Parathas
Ingredients:
500 gm minced chicken
250 gm wheat flour
6 green chillies
4 tomatoes chopped
10 chopped cloves garlic
Ginger chopped
4 tablespoon butter
1 teaspoon chilli powder
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4 teaspoon garam masala

Salt to taste
Chopped coriander leaves
Oil for the parathas
Method:
First of all, heat butter fry garlic and ginger, put in minced chicken mix well.
Stir in garam masala, salt and chilli powder. Add tomatoes and fry till tender,
and the butter begins to separate, add onions, chillies and chopped coriander
leaves and set aside to cool.
For stuffing in the parathas:
First take 250 gm of wheat flour, rub in some oil and 1/12 teaspoon salt and
add some water to make a dough. Knead well till it is smooth and pliable. Roll
it out into a long roll about 2 inches in diameter. Cut into pieces of equal size
and flatten it. Fill in the chicken mixture, put another flattened piece on the first
and weld the edges. Now flatten and roll out with a rolling pin into a round
shape and twice as large as the cut out circles. Shallow fry on a griddlew on
both sides till light brown in colour.
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Masala Brinjal
Ingredients:
4 medium sized brinjal
2 medium sized, onion (finely chopped)
1 tablespoon ginger garlic paste
1 cup chopped tomatoes
1 teaspoon coriander powder
1 teaspoon red chilly powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
tablespoon garam masala powder
Amchur powder/ dried mango powder or one can use the lime juice as its
substitute.
Fresh coriander leaves (chopped) for garnishing
1-2 tablespoon butter or refined oil
One cup water
Salt to taste
Cooking time: 15 minutes.
Method:
Wash brinjals properly and cut them into square pieces. Take a frying pan and
heat some butter or oil. When the oil is heated enough add cumin seeds. It
will sputter and a nice flavor will come out. Now add chopped onions and
saut till it gets light pink. Add salt now. Add ginger garlic paste at this stage.
Fry, till it turns slightly brown.
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After few minutes, add the chopped tomatoes. Fry them and make it a thick
gravy form. Add turmeric, coriander, red chilly, amchur or dried mango powder
and garam masala powders (Add all the dry powders together) and cook till
the masala mixes well and wait till it releases oil, otherwise a raw smell will
come out. In Masala brinjal recipe all the spices should be well cooked. The
tomatoes and red chilly powder actually add a lovely red color to this recipe.
Now, its time to put brinjal into the pan with all the fried masala and cover the
pan. Cook it in low flame. Open the lid of the pan and check if the brinjals are
well fried.
Then add little water and let it cook for couple of minutes. So its better if all
the masala are fried first and then cook the brinjals as it takes less time to get
softer and tender. Garnish the dish with chopped coriander leaves and long
pieces of tomatoes. Masala brinjal is best served with Chapattis or Parathas.
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Navratan Korma
Ingredients:
Variety of vegetables Potatoes, carrots, green peas, bottle gourd, French
beans, cauliflower, cluster beans
Cut Fruits (Pineapple, Grapes)
The above combination of vegetables and fruits are what we call the 9-gems.
100 g paneer /cottage cheese (1 cubes),
2 medium-sized onions chopped and ground to a fine paste
2 tablespoons ginger garlic paste
1 cup tomato puree
1 teaspoon coriander powder
1 teaspoon red chilly powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 tablespoon garam masala powder
1/4 cup Dry fruits(cashew nuts, raisins)
1 cup Double Cream
1 cup Coconut Milk/water
1 tbsp Ghee
6 tbsp Vegetable oil
Salt to taste
Coriander leaves for decoration
Method
First boil all the vegetables in a pressure cooker till one whistle. Do not over
boil them. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on
medium flame. Do the same for the paneer cube. Keep them aside for later on
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cooking.
In the same pan, add the remaining cooking oil and heat it well. Now add the
onion paste and fry till slightly brown. Add ginger, garlic and fry for one
minute. Add salt, and all the dry spices (including, turmeric powder, red chilly
powder, gram masala, coriander, cumin, powder) and fry for 2-3 minutes. 1
cup of warm water may be added to this masala and mix well. Now, add
tomato puree and fry for another few minutes till the oil separates well from
the pan.
Add the coconut milk. Bring it to boil. Then keep it in medium flame and cook
until the gravy turns thick and smooth. Now add paneer pieces to the gravy
and stir well. Then add all the vegetables one by one to the gravy and cook
for about 5 minutes.
Before turning off the heat, add the cream and decorate Navratan Korma with
chopped coriander leaves.
Serve with Naan bread or Pulao.
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Chicken Bhajia
Ingredients:
For Marinade:
1 lb skinless , boneless chicken cut into 1 inch cubes
Salt as per taste
2-3 jalapeno peppers, chopped finely
1 large red onion, finely chopped
2 tsp Ginger-Garlic paste
1 cup Curd
2 tsp Lemon juice
1 tsp cumin seed, roasted
1/2 tsp fresh ground black pepper
1/4 tsp garam masala
1/4 tsp turmeric powder
For Bhajia Batter:
1 cup chickpea (gram) floor
1 tbsp rice floor
1/2 tsp caram seeds (Aajwayin)
1/4 tsp baking powder
1/4 tsp chopped green chillies
1 tbsp chopped cilantro ( green coriander)
Salt as per taste
Oil for deep frying
Water to make batter
Method:
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Place peppers, curd, lemon juice, garam masala, cumin seeds, onion, ginger
garlic paste, turmeric powder and salt into an electric blender and blend the
spices together to make a thick paste. Next, marinate the chicken with the
prepared paste and leave it inside the refrigerator for about an hour.
Meanwhile, prepare bhajia batter.
Place all the ingredients needed for batter in a large mixing bowl and add
enough water to make batter of dropping consistency. Beat well all the
ingredients together.
Now, heat enough oil for frying pakodas in a deep pan or kadhai over medium
heat. Dip chicken pieces one by one into the batter and leave into the frying
pan slowly from the side. Cook bhajias over medium heat until turns golden
brown.
Place the cooked bhajias on the tissue paper to absorb extra oil from them.
Spicy chicken bhajia is ready to serve. serve it hot along with tea and green
chutney, tomato catchup or chili sauce.
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Choley Bhaturey
Ingredients
Choley
2 cups Garbanzo beans / Chick peas
tablespoon ginger paste
tablespoon garlic paste
1 tablespoon cumin seeds
tablespoon turmeric powder
1 tablespoon chilly powder
2 tablespoon cilantro
6-7 mint leaves
2 bay leaves
2-3 cloves
1 tablespoon garam Masala
1 medium-sized finely chopped onion
1 big tomato
1 and cup water
Salt to taste
3 tablespoons of refined oil
Bhaturey
2 cups all purpose flour (Maida)
2 tablespoons yeast powder
1 tablespoon sugar
1 cup yogurt
2 tablespoons vegetable Oil
Salt to taste
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Method
Making dough for bhaturey
First take yeast powder and sugar and soak in lukewarm water for 5-10
minutes. Take flour into a mixing bowl. Add salt and mix with the diluted yeast.
Make soft dough like for chapattis. Keep aside for 4-5 hours till we make the
choley recipe.
To prepare choley
Soak the Garbanzo beans/Chick peas in water for 7-8 hours till they become
soft. We can soak over night also. Latter is more preferable. Now take 4 cups
of water in a pressure cooker Add salt and baking soda( it will make the peas
softer), close the lid of the cooker and wait for 3 whistles to come or cook for
5-7 minutes. Drain the stalk and keep it for further usage in this recipe.
Take 2 tablespoons of oil in a pressure cooker and heat it. Then add cumin
seeds fry till they sputter. Add ginger garlic paste and make it dark brown. Add
bay leaves, cloves and diced onions. Fry them till light brown. Now add the
rest of spices (turmeric powder, red chilly powder, gram masala), tomatoes
and salt including the pea stalk. Stir fry for 5-6 minutes till the spices get
separated from oil.
A nice aroma will come out from the fried masala.Add the boiled chick peas or
the Garbanzo beans into the spices mixture. Mix well so that the beans are
coated with the spices. Our delicious choley is ready. Garnish with cilantro
and mint leaves. We can sprinkle lime juice also to get a tangy taste. Now its
the time to serve the choley with the bhaturey.
Take out the dough for making the poories.Make small balls and roll each
balls into small tiny sized chappati.It needs to keep it thicker , that add taste to
the bhaturey.Deep fry them in the sauce pan till both sides are golden
brown.Choley baturey is always served hot.
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Coconut Chicken
Ingredients:
2 lb fresh skinless boneless chicken pieces cut into 8 equal sized chunks
25 oz fresh or canned coconut milk
1 tbsp ginger, finely grated
1 tsp green chillies, finely sliced
3 tbsp lime juice
4-5 shredded lime leaves
7-8 ground black peppers
1 clove
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2-3 green cardamoms

5-6 coriander (cilantro) roots
4 tbsp chopped cilantro (coriander) leaves
Salt as per taste
1 tsp coconut oil
Method:
Beat all the raw spices (cilantro roots, cardamoms, clove, ginger, black
peppers) together and set aside.Heat a deep pan over low-medium heat and
place 1 tsp coconut oil into the pan, then add beaten spices mixture and stir
for 2 minutes.Add green chillies, shredded lime leaves and coconut milk.
Simmer the heat and let it cook for 3-4 minutes while stirring quite often, then
add chicken pieces and allow it to cook until chicken turns tender and curry
gets thicken (nearly 45-50 minutes).When chicken is done, mix lime juice and
salt. Cook for 2-3 minutes and turn off the heat.Spicy coconut chicken is ready
to serve. Garnish it with chopped cilantro leaves before serving. It goes best
with white basmati rice, Indian parathas or naan.
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Kesar Ilaychi Basundi
Ingredients:
2 lt milk
1 cup of sugar
3/4 tsp ground green cardamoms
1/4 tsp Saffron leaves (Kesar)
1/4 cup chopped almonds
1/2 cup chopped cashew nuts
1/4 cup chopped pistachios
Method:
Heat a deep pan over medium heat and add all the milk into it.
Bring milk to boil then simmer the heat and add saffron leaves, allow it it cook
until quantity of milk reduces to half and some cream chunks starts forming.
Add ground cardamoms and sugar and cook for few more minutes until it gets
thickened.
Turn off the heat and let it cool. Add chopped nuts. Now, place the Basundi
inside refrigerator until chilled beacuse Basundi tastes best when serve
chilled.
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Shahi Tukda Recipe
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Ingredients:
White bread slices
Desi Ghee for frying
1/4 tsp saffron leaves
3-4 small cardamoms
3 cups whole milk
100 gms mava (khoya)
1/2 cup chopped almonds and pistachios
1/3 cup Sugar
Method:
First step is to remove the sides of the bread slices then cut the bread slices
diagonally into two equal halves.Heat ghee in a deep frying pan over medium
heat and deep fry the bread slices until turns golden brown from both the
sides. Remove the bread slices and keep aside.Heat milk in a pan over
medium heat and add ground cardamoms and sugar. Dip fried bread slices
into milk and soak them for 25-30 seconds then take out the slices from the
milk and set aside in a flat plate. Keep inside the refrigerator for an hour or
two.Meanwhile, mash the mava, add remaining milk and cook it over
low-medium heat until thickens and form thick milk cream (rabdi).When ready
to serve, spread the fresh, hot cream (rabdi) over the chilled bread slices and
garnish with saffron leaves, chopped almonds and pistachios.
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Quick Chicken Masala
Ingredients
1 lb fresh boneless, skinless chicken breasts
1 cup fresh curd (Indian style yogurt)
1 tbsp ginger garlic paste
1 tbsp lemon juice
4-5 green chillies, chopped
1 tbsp fresh cilantro leaves, finely chopped
1/2 tbsp fresh mint leaves, cleaned and drained
1/2 tsp cumin seeds
Oil for frying
Salt to taste
Method
Cut the chicken into 2 inch square cubes. Add ginger-garlic paste, lemon juice
and salt over the chicken pieces and mix it well. Heat some oil in a non stick
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frying pan, add cumin seeds and when seeds turn brown, add green chillies
and saute. When done, add chicken pieces and roast them. Now, add yogurt
and chopped cilantro leaves and let it cover with a lid and cook for around
20-25 minutes until chicken is done.sprinkle broken mint leaves over the
chicken, stir it again. Masala Chicken is ready to serve. Serve it hot with
naans, tandoori roties or parathas.
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Gujarati Khaman Dhokla
Ingredients
2 Cups of gram flour
1 tsp of powdered sugar
11/2 tbsp of fresh lemon juice
3 tbsp of curd (Indian Yogurt)
4-5 green chillies
1 tsp Mustard seeds
1 tsp Sesame seeds
Shredded coconut powder
A pinch of baking soda (or Eno)
A pinch of baking powder
6-7 tbsp oil
Fresh cilantro leaves, finely chopped for garnishing
Salt as per taste
1/2 tsp Red chili powder
Method:
Place gram flour in a mixing bowl and add salt, sugar and oil into it. Mix all the
ingredients together well then add red chili powder, lemon juice, curd and
make paste by adding warm water.Add baking powder and baking soda to the
mixture and again mix it well. Place the mixture in a suitable container then
put it inside the pressure cooker and let it steam for about 15 minutes. When
done take the container out from the cooker and let it cool.Meanwhile, heat oil
in a nonstick pan and add mustard seeds, sesame seeds and green chilies
into the oil. Stir for few seconds then spread over the prepared khaman for
dhoklas.Cut the dhoklas into square pieces using a knife and sprinkle
chopped cilantro leaves for garnishing. Shredded coconut could also be used
for garnishing.Yummy Khaman Dhoklas are ready to serve, serve it warm or
cool with hot Purina & green mango chutney.
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Kalakand
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Ingredients
8 cups whole milk
1/2 cup Sugar
2 tablespoon chopped nuts to decorate (pista, almonds, cashew nuts )
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water or cup lime juice
Vanilla extract or saffron ( optional to add taste)
Method
Take a sauce pan and add 4 cups of milk (half the milk) and let it boil for 15
minutes till bubbles come. Now add citric acid solution or lime juice as it
comes to boil.The milk will separate the cheese out of it. Switch off gas once
the cheese settles down. Take it near the water basin and drain the milk water
through muslin cloth by press out excess water. Take in a plate and press
down gently by palm and keep it aside.
Do not knead. Take another sauce pan and put the remaining milk in a heavy
pan and boil to and reduce the quantity to half (Or we can use the condensed
milk directly for making kalakand or milk fudge).Add the cheese into oil boiled
milk. Stir thoroughly to mix the cheese and the milk well till the mixture
thickens. Stir continuously. Add the sugar, saffron or any other flavor (for the
extra taste) to this recipe .
Continue to cook, stirring all the while till it softly thickens into a lump. Take
greased trays, apply silver foil and sprinkle the chopped nuts. Set the
kalakand or milk fudge in a tray. Cool it for couple of minutes. We can give
square cuts to the milk fudge with a sharp knife. The tasty kalakand (milk
fudge) is ready to eat now
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Chilli Bites Recipe
Ingredients
150 g Chickpea flour
15 ml Cake flour
1 Medium-sized potato, coarsely grated
1 Medium-sized onion, grated
10 ml Coarsely ground coriander seeds
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5 ml Coarsely ground cumin

3 Green chillies (finely pounded)
5 ml Fine salt
5 ml Paprika
5 ml Baking powder
A handful fresh coriander leaves (finely chopped)
25 ml Diced spring onions
Oil for frying ( you can use Olive oil too)
Method
Sift all the dry ingredients into a large mixing bowl. Then add the remaining
ingredients to the mixing bowl as well.
Mix in enough water to make a batter similar to the consistency of thick
flapjack batter (sticky but not dry or runny).
Heat some oil in a large frying pan and then add spoonfuls of this mix to the
oil.
Turn over when the fritters are golden brown. Once the other side is golden
brown, remove the chilli bites and drain on
absorbent paper toweling. Serve with sliced cucumber and yoghurt on the
side, and server while still hot.
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Upma Kozhakkattai
Raw rice - 2 cups

Tuvar dal - 3 tblspn
*Wash and soak rice and tuvar dal in water for 30 minutes. The rice should
not go very soft on soaking.
*Depending on the variety of the rice, the soaking time can be adjusted.Drain
the water, leave the rice dal combo on a colander for sometime so that any
water left will be completely drained.
*Spread on a dry kitchen towel. This will take some 15 mts. Don't dry under
sun.
*Make a coarse powder in a mixer grinder. The texture of the flour should be
like rava (sooji).
Prepration of the upma for the kozhukkattai.
Water - 2 cups for every cup of the flour

Salt
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Grated coconut -1/2 cup (increase the qty if you wish)
Seasoning
Oil - 2 tblspn
mustard - 1/2 tspn
chanadal- 1/2 tspn
urad dal - 1/2 tspn
chopped green chilly - 4 nos
broken red chilly - 2 nos
curry leaves - few
Take a kadai. Do the seasoning as given.
Add water and salt. Wait till the water starts boiling.When water starts boiling,
slowly add the rice flour with out forming lumps. Let it cook. When the water is
completely absorbed, add grated coconut. cook for 2 minutes.
*Now upma consistency will be reached.Transfer to a plate. Let it cool.
*When it is warm enough to be held in hand, take the cooked dough and
make balls to the size of tennis balls. Usuall the shape is not perfect rounds
but more like the shape of an egg.It is always rolled with one hand.
*Place the balls on a idly steamer and steam cook for 10 minutes.
Kozhukkatais will have a glossy appearance once it is cooked.
*Serve with coconut chutney or sambhar.
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Kesari
Ingredients :
Fried Rava - 1 cup
Sugar - 2 cups
Ghee - 1 cup
Water - 2 cups
Elaichi powder - 1/2 t.sp
Cashew/Kismis - 1 tb sp
yellow/red colour - 1 pinch
Boil water after adding color to it. Add the fired rava slowly to the boiling
water. Keep mixing while adding rava to avoid forming lumps. When rava is
cooked (ie, when the rava and water forms a solid proposition) add sugar to it
with continuous stirring. You will see some rava lumps already. Don't panic.
You can break them using the laddle by pressing on the lumps. Keep mixing.
When it starts to solidify, add ghee little by little. Add elaichi powder. When the
mixture does not stick to the sides of the pan, it is ready.
Take a small frypan. Add 1 teaspoon of ghee. Add cashew to it. When cashew
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starts browning, add kismis.

Add the fried cashew and kismis to the kesari and mix well.
Preparation time - 15 mts
Serves - 4
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November 2009 (18)

Combine and keep aside:

July 2009 (25)

1 tsp green chilli-ginger paste

April 2009 (19)

2 tbsp fresh coconut paste

2 Add the thotakura and stir fry for 3 mts.

Side Gravy for Biryani

Dry roast for 2 mts and grind to a paste:

Vankaya Gasagasala Kura

Idlis with Pappula Podi

Home Made Grape Wine

Procedure for Caramelizing Sugar

Indian vegetable soup

Ingredients for Egg Chicken Recipe

350 ml refined oil

Ingredients for Methi rice

Ingredients for Fish Tikka Recipe

1 big sized bay leaf

Mughlai Chicken Parathas

4 teaspoon garam masala

Cooking time: 45 minutes.

2-3 green cardamoms

Kesar Ilaychi Basundi

Shahi Tukda Recipe

Quick Chicken Masala

Gujarati Khaman Dhokla

Chilli Bites Recipe

5 ml Coarsely ground cumin

Raw rice - 2 cups

Water - 2 cups for every cup of the flour

Grated coconut -1/2 cup (increase the qty if you wish)

starts browning, add kismis.

Vantalu- Copyright 2010

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