Recipes?????

Ok let me start off with it:

Starting with sweet, South Indian Style Kheer( Payasam)

Palada Prathaman

In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms.

Ingredients :

•Thick milk - 3litre
•Par boiled rice (dried red rice) - 250gm
•Water to mix flour
•Coconut oil - 1tbs
•Sugar - 2tbs
•Plantain leaf pieces - as required
•Sugar - 625gm
•Cardamom powder (optional)

Method of Preparation :

Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it.

Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.

Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.
Note: 'Ada' is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time

Sunshine Drink - This is a low calorie/ low fat drink

Preparation Time: 10 minutes, Serves : 2

Ingredients
Papaya 1 cup
Orange 1 no
Cucumber ½ cup
Ice ½ cup
Mint 3-4 leaves
Lemon few drops
Flax seeds ¼ tsp
Salt to taste
Pepper (freshly ground) 1 pinch

Method
Grind papaya, de seeded orange, cucumber, and ice in a smoothie
Add mint, lime, pepper, salt and sprinkle flaxseeds
Serve cold any time

Mashed Vegetable Soup
Serving size: 1 cupCooking time: 50 minsServes: 5 cups
Ingredients
1 cup of broccoli
1 cup of cauliflower
3 onions
2 carrots
1 cup of red cabbage
1 cup of pumpkin
1 lemon juice
Salt and pepper

Nutritional Value Energy 50 kcal /cup
Protein 4 g
Carbohydrate 10g

Method
Boil all the vegetables in water just enough to cover all the vegetables(30 mins)
When they are cooked place in the blender and mix until soft
Add the juice of one lemon and salt and pepper

Sweet Corn Soup

Serves: 4
Ingredients
Fresh Corn 80gm
Cabbage 1/2gm (shredded)
Tomatoes 100gm (chopped)
Carrot 1
Corn Flour 20gm
White Pepper 1tsp
Salt 1tsp
Celery 4-5 springs

Nutritional Value Energy 78 kcal
Protein 8.8gm
Carbohydrate 10.0gm
Fat 0.3gm

Method
Pressure cook 80gm corn. Keep aside.
Put stock to boil, add corn vegetables (optional –like shredded cabbage chopped tomatoes, carrots)
Add cornflour to thicken.
Add seasoning.
Serve hot garnished with celery.

Chinese Salad
No. of serves – 4
Ingredients
Red Cabbage (finely shredded) 100 gms
Capsicum (cut into thin strips) 25 gms
Onion (chopped fine) 20 gm
Diced Cucumber 100gm
Boiled & Shelled Peas 25 gm
White Vinegar 1 tbsp
Soya Sauce 1 tbsp
Salt & Pepper to taste

Nutritional Value Energy 54 Kcal
Protein 9.24 gm
Fat 0.26 gm
CHO 3.67 gm

Method
Mix together vinegar, soya sauce, chilli sauce, salt & pepper and prepare the dressing.
Mix together the vegetables with the dressing

Mixed Flour Methi Chappati
No. of serves: 4Size of serve: 2 chappati each
Ingredients
Bengal gram flour(Besan) 1/2 cup
Whole meat flour (Atta ) 1/2 cup
Barley flour 1/2 cup
Salt to taste
Fenugreek leaves (Methi + Palak) 1 cup
Cabbage 1/4 small sized
Skimmed milk yogurt 1/2 cup
Red chilli powder 1 tsp

Nutritive Value (1 chappati) Energy 99 Kcal
Protein 4.5 g
Fat 1.3 g
Fiber 17.37 g

Method
Sieve Besan, wheat flour and barley flour along with salt.
Clean and wash Methi in flowing water. Drain and finely chop the leaves. Finely grate cabbage.
Mix the chopped Methi leaves and grated cabbage into the flour mixture. Add yogurt and red Chilli powder. Add water, a little at a time, to make a medium soft dough. Knead well.
Keep it covered with a moist cloth for about fifteen minutes.
Divide the dove into eight to ten equal portions, and roll them into balls (pedas)
Heat a non-stick griddle plate (tawa) to medium heat. Roll out each portion of the dough into a disc of five to six inches diameter. Place it on the hot griddle plate and cook on one side for about half a minute.
Flip it over and cook the other side. Reduce heat and cook on booth sides on low heat till light brown.
Serve hot.

Black Forest Cake (Eggless)
Ingredients: · 1 1/4 cup maida · 1 tsp baking powder · 3/4 tsp sodium-bicarbonate · 4 tbsp ghee/oil · 2 tbsp castor sugar · 100 ml condensed milk · 3/4 cup milk · 1/4 tsp vanilla essence · 2 tsp coco powder For icing : · 1 tin cherries · 4 tsp icing sugar · 1/2 cup cream · 1/4 tsp vanilla essence · 1 chocolate bar Procedure : 1. Seive maida & baking powder in a container. 2. Add sodium bicarbonate to it. 3. Now add rest of the ingredients & whip till the soft peaks form. 4. Take baking tray & grease with oil. Now dust it with maida. 5. Preheat oven for 10 mins to about 180-190 degrees. 6. Pour the batter into it. 7. Place the baking tray into the oven for about 30-35 minutes. For Icing : 1. Cut the cake into two layers. 2. Pour 4-5 tsp cherry sauce( liquid in the tin of cherries) on the two halves of the cake. 3. Take the cream, add icing sugar & vanilla essence to it. Whip the cream till it has enough conistency for icing.If required milk can be also added. 4. Use this mixture for icing the cake. Apply a layer of this cream in between the two layers & on the sides of the cake too. 5. Grate the chocolate and sprinkle on the top & sides of the cake. 6. Stuff half of the cherries in between the two layers of the cake. Use rest of the cherries to decorate the cake.

Black Forest Cake (Eggless)
Ingredients: · 1 1/4 cup maida · 1 tsp baking powder · 3/4 tsp sodium-bicarbonate · 4 tbsp ghee/oil · 2 tbsp castor sugar · 100 ml condensed milk · 3/4 cup milk · 1/4 tsp vanilla essence · 2 tsp coco powder For icing : · 1 tin cherries · 4 tsp icing sugar · 1/2 cup cream · 1/4 tsp vanilla essence · 1 chocolate bar

Procedure : 1. Seive maida & baking powder in a container. 2. Add sodium bicarbonate to it. 3. Now add rest of the ingredients & whip till the soft peaks form. 4. Take baking tray & grease with oil. Now dust it with maida. 5. Preheat oven for 10 mins to about 180-190 degrees. 6. Pour the batter into it. 7. Place the baking tray into the oven for about 30-35 minutes.

For Icing : 1. Cut the cake into two layers. 2. Pour 4-5 tsp cherry sauce( liquid in the tin of cherries) on the two halves of the cake. 3. Take the cream, add icing sugar & vanilla essence to it. Whip the cream till it has enough conistency for icing.If required milk can be also added. 4. Use this mixture for icing the cake. Apply a layer of this cream in between the two layers & on the sides of the cake too. 5. Grate the chocolate and sprinkle on the top & sides of the cake. 6. Stuff half of the cherries in between the two layers of the cake. Use rest of the cherries to decorate the cake.

Paneer Jalfrazie

Ingredients: · 300 gm paneer-cubed · 1 tsp cumin seeds · 1/2 cup onion-chopped fine · 100 gm capsicum-cut into cubes similar to paneer · 10 button onions (shallots)-peeled and halved · 1/4 cup tomato puree · 1 tsp ginger paste · 1 tsp garlic paste · Green chillies-chopped fine · Salt to taste · 2 tsp kashmiri chilli powder · 1 1/2 tsp garam masala · 3 tomatoes, cut into quarters · Coriander leaves to garnish

Procedure : 1. Mix the cumin and oil in a dish. 2. Cook covered, for 2 minutes. 3. Mix in the onions and cook, uncovered at HI for 6 minutes, stirring once, to a light brown. 4. Mix in the capsicums, button onions, tomato puree, ginger-garlic pastes, green chillies, salt and chilli powder. 5. Cook covered, at HI for 5 minutes. 6. Add paneer and tomato. 7. Cover and cook at 70% for 7 minutes. 8. Stir, sprinkle the garam masala and cook at HI for 3 minutes. 9. Serve garnished with coriander leaves.

VEG MANCHURIAN

Ingredients
For vegetable balls
1 cup (maida+cornflour)
3-4 cloves of garlic chopped
1 inch ginger chopped
100 gms cabbage grated
2 carrots grated
1 capsicum chopped
pinch of soda bicarb
1\2 tsp salt
1\2 tsp ajino moto
1 tsp soyasauce
Method
Make a tough dough out of the above ingredients, make balls and fry in oil.

For sauce - Ingredients
6-7 cloves garlic chopped
2 inch ginger grated
3-4 green chillies chopped
1 tbsp soya sauce 1tsp ajino moto
1 tsp salt
1 tbsp cornflour
2 tbsp oil

Method
1. Heat oil. Fry ginger, garlic, green chilies for 1 min.
2. Add 1&1\2 cups of water, ajinomoto, soya sauce & salt.
3. Cook the water for 3 min.
4. Add balls & cornflour paste.
5. Garnish with spring onion leaves
6. Serve immediately

CHINESE BHEL

Ingredients
100 gm. noodles
Salt
Oil for frying
1/2 cup chopped button mushrooms
1/2 cup sliced baby corn
1 capsicum, julienned
2-3 tbsp. finely chopped spring onions (chopped along with some of the tops.)
1 tsp. soya sauce
1 tbsp. szechwan sauce
1 tbsp. Chinese chilli sauce
2-3 tbsp. tomato ketchup
3 tbsp. chopped coriander leaves

Method
1. Boil noodles in plenty of salted water till tender. Drain well. 2. Heat oil for deep frying and deep fry noodles in batches till golden. Drain well. 3. In very little oil, saute the mushrooms and baby corn till tender-crisp. 4. If desired saute capsicum as well or leave raw. 5. In a large bowl, mix together the noodles (break if they are sticking together), mushroom, corn, capsicum, onions. 6. Add soya sauce, szechwan sauce, chilli sauce, tomato ketchup and coriander leaves and mix well together. 7. If desired add a tsp. of vinegar if you want it more sour. Serve immediately. Makes 3-4 snack or side dish servings

CHINESE FRIED RICE

Ingredients
1 cup medium grain rice1 bunch spring onions finely chopped1 carrot finely chopped2-3 cabbage leaves finely chopped6-7 french beans finely chopped1 tbsp. oil11/2 tsp. soya sauce1 tsp. chilli sauce1/4 cup finely chopped big capsicums.1/4 cup finely long cut onion.1 tsp finely chopped ginger, garlic & Chilies or paste.2-tsp Soya sauce & 1 tsp Chili sauce.Salt.
Method
Boil rice till each grain is separate and almost done.Drain. Cool in a plate.Heat oil in a wok or pan, add vegetables, except spring onions.Stir fry till crisp, add spring onions, salt and sauces.Mix well and pour over the rice.Mix the rice and vegatables gently, till evenly coated.Adjust sauces and salt as per taste.Just before serving heat very well. Either heat in oven or microwave.Serve hot with manchurian vegetable or sweet sour. Making time: 25 minutesMakes: 3 servings
SPRING ROLLS
Cooking Time : 30 min.Preparation Time : 30 min.Serves 10.For the stuffing 2 teacups mixed vegetables (French beans, carrots, cabbage) 100 grams boiled noodles 1 teacup bean sprouts2 onions, sliced 2 teaspoons soya sauce 3/4 teaspoon Ajinomoto powder (optional) 4 tablespoons refined oil salt to taste For the pancakes1/2 teacup cornflour 1/2 teacup plain flour 1/2 teacup milk a pinch salt 2 teaspoons melted butter or oil Other ingredientsoil for deep frying

For the stuffing (Inner Masala)
1. Cut the vegetables into long thin strips.
2. Heat the oil in a wok or frying pan on a high flame. Add the onions, vegetables, bean sprouts and Ajinomoto and stir fry on a high flame for 3 to 4 minutes.
3. Add the noodles, soya sauce and salt and cook for 2 minutes. Cool and keep aside.
For the pancakes (Outside Layer)
1. Mix all the ingredients into a batter.
2. Spread 1 tablespoon of the batter onto a non-stick frying pan and cook on both sides with a little oil. Repeat for the remaining batter.
How to proceed
1. Spread 1 tablespoon of the filling on each pancake, fold and if desired, seal the edges by applying a little of the pancake mixture.
2. Deep fry in oil.
3. Cut into pieces and serve hot.

AMERICAN CHOPSUEY (Crispy Noodle with Sautéed Vegetables)

INGREDIENTS
1 lb mixed vegetables (such as broccoli, mushrooms, carrots etc.)1 lb crispy fried noodles (ready to eat)1/2 small onion (chopped)4 tablespoon soy sauce3 tablespoon tomato ketchup1 tablespoon sugar1 teaspoon ginger (finely grated)1/2 teaspoon garlic1 teaspoon corn starch (mixed with 1/2 cup water)1/2 cup water2 tablespoon oilsalt to taste

PREPARATION
1 Heat oil in a wok or karahi on medium heat.
2 Carefully, add stir fry vegetables, onions, garlic and ginger. Sauté until the vegetables are tender.
3 Lower the heat, add soy sauce, ketchup, sugar and water. Bring to boil.
4 Add corn starch water by continuously stirring. Heat it until sauce starts to thicken.
5 Pour hot vegetables over the noodles just

HAKKA NOODLES

Ingredients
2 cups boiled flat noodles (marketed also as hakka noodles)3 dried red chillies1 small bunch spring onion 1 small capsicum thinly sliced2 tsp. garlic finely chopped1/2 tsp. vinegarsalt to taste1 1/2 tbsp. oiltandoori colour
Method
Chop the spring onions into 1/4" pieces cut slanting.Pound red chillies and garlic coarsely.Heat 1 tbsp. oil, add chilli and garlic and fry for a minute.Add the capsicum and fry till tender.Add the spring onion and fry again for 2-3 minutes.Add noodles and salt and mix well.Add tandoori colour and vinegar to taste.Heat very well in oven or microwave before serving.Serve with schezwan sauce or manchurian in gravy. Making time: 45 minutes (excluding noodle cooking time)Makes: 3 servingsShelflife: Fresh

TOMATO SOUP

Ingredients
500 GMS. Tomatoes
2 tbsp. Sugar
2 1/2 cups water
2 bayleaf
1/4 tsp. cinnamon-clove powder
1/4 tsp. red chili powder
1/4 tsp. cumin powder
1 tsp. butter
1/2 tbsp. plain flour
1 clove garlic

Method
1.Pressure cook the tomatoes till 2 whistles, Blend till smooth. Strain to remove seeds and peels.
2.Heat butter in a pan, add the bay leaf, whole garlic and cook for a few seconds.
3.Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
4.Add the flour paste, stirring continuously, bring to a boil. Add the seasoning, salt and sugar. Simmer for 10 minutes.
5.Serve hot with bread croutons, a swirl of fresh cream, and pepper

DAL FRY
Ingredients1/4 cup toor dal 1/4 cup moong dal 1tbsp masoor dal 1 tbsp channa dal 3-4 green chillies, chopped Few curry leaves 1 tsp ginger-garlic paste 1onion finely chopped 1 tbsp chopped coriander 1/2 tbsp. lemon juice 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1/2 tsp chilli powder 1/4 tsp turmeric powder 1/2 tsp garam masala powder 4 tbsp desi ghee salt to taste Method Wash all dals and pressure cook till done. Heat 3 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink. Add ginger-garlic paste. Saute then add turmeric powder,chilli powder,all the dals and salt to taste Cook for a while,sprinkle garam masala powder. Heat the remaining ghee in another pan.Add the cumin seeds and mustard seeds,when splutter,add chopped green chillies and curry leaves.Pour over cook dal fry.Garnish with lemon juice and coriander leaves,serve hot with fried rice.

MALIA KORMA

Ingredients

1 1/2 cups Malai(fresh Cream),beaten
2 Onions chopped
2 Tomatoes (medium size)chopped
4 or 5 Green Chilies (slit)
1/4 tsp. Haldi (turmeric powder)
1 tsp Ginger-garlic paste
1 tbsp Cashewnuts (fried and chopped)
A handful of Kothmir (green coriander) chopped
2 tsp Ghee (clarified butter)
Salt to taste.

Method

Heat ghee in a sauce pan and add chopped onion, ginger-garlic paste,
haldi and green chilies and fry till onion is soft.

Add tomatoes and fry till the ghee seperates.

Now add the beaten malai and salt to taste. Simmer gently.

Serve hot sprinkled with chopped kothmir and cashewnuts.

Serve with roti (indian bread).

PALAK KOFTA CURRY

Ingredients

500 gms potatoes,boiled
3 bundles of palak(spinach)
2 cups of milk
1 onion,chopped
1 bunch coriander leaves,finely chopped
3 slices of bread
4 green chillies,finely chopped
1 tsp chilli powder
3/4 tsp turmeric powder
A small piece of ginger,chopped
1 tsp Garam Masala powder
1/2 tsp amchur(dry mango) powder
2 tbsp ghee
salt to taste
oil for frying

Method

Boil 3/4 of spinach in 1 1/2 cups of water,drain and grind to
a smooth paste.Heat ghee,add half of chopped onion and ginger.
Saute for a few minutes.Add ground spinach,milk,half of garam
masala powder,turmeric powder,chilli powder and salt to taste.
Mix well and allow to thicken.

For Kofta:
Peel and mash potatoes.soak bread slices in water,drain and
keep aside.Add remaining onions,green chillies,coriander leaves
Garam Masala,amchur and salt.Add rest of palak(finely chopped)
and bread.Mix well and divide into equal portions.Deep fry koftas
in hot oil till golden brown in color.Add koftas to palak gravy just before serving.

MALAI KOFTA

Ingredients
200 gm paneer
100 gm khoa(mawa)
100 gm curd
1/2 cup fresh cream(malai)
1 tbsp maida
4 tsp poppy seeds(khuskhus)ground
2 tsp ground ginger
2 tsp raisins(kishmish)
2 tsp dhaniya(coriander seeds)powder
1 tsp Garam Masala
2 tsp red chilli powder
1 onion,ground to paste
salt to taste
2 tbsp ghee(clarified Butter)
oil for frying

Method
Mash paneer well and mix maida in it. Fry the khoa little
add garam masala,salt and raisins.Make koftas with paneer
mixture, place khoa mix in center and make balls and deep
fry on low fire.fry all the koftas and keep aside.
Heat ghee in a pan, add onion paste, fry well, then add ginger
paste, khuskhus powder and curd,saute.Now add all masalas
and cook the gravy untill light brown.when it starts leaving ghee
add water and the koftas,sprinkle Garam Masala powder.Cover
and cook on low fire.Pour some malai sprinkle coriander leaves
and serve.

PALAK PANEER (SPINACH CURRY WITH CHEESE)

INGREDIENTS
1 lb paneer pieces (cottage cheese)2 lb spinach *(see tip for quick recipe)3 tablespoon onion (chopped)2 tablespoon tamato (chopped)2 tablespoon any cream (alternate: sour cream)2 teaspoon garam masala powder1 teaspoon cumin powder½ teaspoon turmeric powder2 tablespoon ghee or oilSalt to taste

PREPARATION
1 Heat ghee or oil. Sauté onion until light golden brown.
2 Add spinach and cook until it turns into a paste.
3 Add sour cream, spices and tomatoes. Cook for few minutes.
4 Add cubed paneer to spinach. Cook for about 10 minutes in medium heat.
5 Serve hot with rice or indian bread.

NUMBER OF SERVINGS: 6 to 8

BUTTER PANEER MASALA
Ingredients1/4 kg paneer2 onions,ground to paste4 tomatoes,pureed1/2 cup curd,beaten1 cup fresh cream,beaten1/2 tsp jeera1 tsp red chilli powder1/4 turmeric powder1/2 garam masala powdersalt to tastefew coriander leaves,finely choppedgheeMethodCut the paneer into small squares.Heat ghee in a pan and fry paneer pieces light brown.Remove and keep aside.In remaining ghee add jeera,fry and add ground onion,fry till brown.Add turmeric powder,saute then add chilli powder.Add tomato pureefry well.Add curd,saute add salt ,garam masala and fresh cream,mix well.Add water, cover and cook.When it starts boiling add the paneer pieces.Cook for a while.Transfer in a bowl, garnish with coriander leaves.

MATAR PANEERIngredients1 onion, chopped 1 " piece of ginger, juliend 4 tbsp oil 1 tsp red chilli powderpaneer 1 tbsp dhaniya(coriander)powder1/4 tsp turmeric powder3 tomatoes, finely chopped green chillies,slit and cut into 2" pieces1 tsp salt 2 tbsp curd3 cups green peas 1/2 garam masala powderMethodGrind onion and ginger to paste. Heat oil in a pan. When hot put in the pieces of paneer in a single layer and fry until light pink from all sides. Remove . Put green chillies and onion paste. Fry until brown and the raw aroma is gone. Add the coriander and turmeric and fry, stirring, for another minute.Now add red chilli powder and saute. Add tomato puree. Stir and fry for another 3 to 4 minutes or until the tomatoe turn brown . Now add curd and 1 1/2 cup water.

VEGETABLE KORMA

Ingredients:1 kg potatoes,peeled andcut into large pieces2 tbsp oil1 tsp mustard seeds10 curry leaves1 onion,finely chopped2 garlic cloves,finely chopped2 green chillies,seeded and finely chopped30 gm butter1 cup milk1 tsp salt1/2 tsp garam masala powder1//2 tsp coarsely ground black pepper1 tbsp chopped coriander leavesMethod:Cook the potatoes in salted water until tender.Drain well.Meanwhile,heat the oil in a small frying pan over high heat.Add the mustard seeds and curry leaves,when they splutterreduce heat to low and add the onion,garlic and chillies.Cook until the onion is translucent.Mash the potatoes until smooth.you can do this in a blender.Beat in the butter,milk,salt,garam masala and black pepper.Add the onion mixture,mix,and add the coriander.

KASHMIRI DUM ALOO

INGREDIENTS
Small potatoes 500 gms.
Boiled onion paste 1 cup
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Tomato puree ½ cup
Red chili powder 1 tsp.
Coriander powder 1 tsp.
Turmeric powder 1 tsp.
Kasoori methi 1 tsp.
Garam masala powder 1 tsp.
Fresh cream 50 ml.
Cashewnut paste 1 tsp.
Curd (Yogurt) ½ cup
Oil 2 tsp.
Salt As per taste

PREPARATION
Peel, wash and prick potatoes with a fork. Deep fry in moderate hot oil until potatoes are golden brown in color. Keep aside.
Heat oil in a pan. Add Boiled Onion Paste and cook on a high flame, stirring continuously until onion paste changes color to light brown.
Add paste of cashewnut and beaten curd/yogurt, mix well.
Add ginger paste and garlic paste, stir for half a minute and then add red chili powder, coriander powder, and turmeric powder. Stir for a few seconds. Add tomato puree and cook on a medium flame for 3 minutes.
Add 2 ½ cups of water. Bring it to a boil and add fried potatoes. Season with salt. Reduce flame and add Garam Masala Powder and methi.
Cook for ten minutes on a slow flame.
Finish with fresh cream and serve hot.

VEGETABLE MAKHANWALATasty but not spicy, cooked in cream and tomato sauce.

Cooking time : 30 mins.Preparation time : 25 mins.Serves 8

Ingredients100 grams french beans 100 grams cauliflower 100 grams carrots 1 teacup milk 1 teacup green peas 3 potatoes 3 onions 1 teacup fresh cream 2 tablespoons plain flour (maida) 4 teaspoons tomato ketchup 2 tablespoons butter 1/2 teaspoon chilli powder ghee to deep frying salt to taste

Method
1. Cut the vegetables into long strips.
2. Deep fry the potatoes in ghee.
3. Boil the french beans, carrots, cauliflower and green peas.
4. Mix the cream, flour, milk and tomato ketchup.
5. Put the butter in a vessel and fry the sliced onions until pale in colour.
6. Add the vegetables, the prepared sauce. Salt and chilli powder and cook on a very slow flame for 10 minutes.
7. Serve hot with parathas.

GOBI ALOO (CAULIFLOWER CURRY)

INGREDIENTS
1 head cauliflower, chopped 3 potatoes, cubed 1 chili chopped 1/2 cup diced tomatoes1/2 cup peas 2 tablespoon oil 1 tablespoon ghee or butter2 tablespoon garlic, minced 1 teaspoon cumin 1/2 teaspoon turmeric1/2 teaspoon Cinnamon Optional Spices1/2 teaspoon coriander 1 tablespoon cilantro, chopped 1 teaspoon curry powder1/4 teaspoon Fenugreek (Methi)2 Bay leaf

PREPARATION
1 Sauté Fenugreek (Methi) in oil till it turns black. Add Bay leaf.
2 Add potatoes and sauté for few minutes in medium heat.
3 When potato is half done, add Cauliflower.
4 Add tomatoes, peas, and chili and sprinkle spices over it.
5 Serve hot with Rice or Roti.

PANEER TIKKA MASALA
Cooing Time : 3 min.Preparation Time : 25 min.Serves 4.

Ingredients2 cups paneer, cut into 50 mm. (2") cubes 1/2 cup capsicum, cut into 50 mm. (2") pieces 1/2 cup thick curds 1 teaspoon ginger paste 1 teaspoon garlic paste 2 teaspoons chilli powder 1/2 teaspoon kasuri methi (dried fenugreek leaves) 1/2 teaspoon garam masala 2 tablespoons chopped coriander 1 teaspoon chaat masala 1 tablespoon oil salt to taste

Method
1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methis, garam masala, coriander, oil and salt and mix well to prepare a marinade.
2. Add the paneer and capsicum to it and keep aside for 15 minutes.
3. Arrange the marinated paneer and capsicum pieces in a shallow galss dish and microwave on HIGH for 3 minutes.
4. Serve hot, sprinkled with the chaat masala.

PANEER JALFRAZIE (LOW FAT)

Ingredients:
· 300 gm paneer-cubed
· 1 tsp cumin seeds
· 1/2 cup onion-chopped fine
· 100 gm capsicum-cut into cubes similar to paneer
· 10 button onions (shallots)-peeled and halved
· 1/4 cup tomato puree
· 1 tsp ginger paste
· 1 tsp garlic paste
· Green chillies-chopped fine
· Salt to taste
· 2 tsp kashmiri chilli powder
· 1 1/2 tsp garam masala
· 3 tomatoes, cut into quarters
· Coriander leaves to garnish
Procedure :
1. Mix the cumin and oil in a dish.
2. Cook covered, for 2 minutes.
3. Mix in the onions and cook, uncovered at HI for 6 minutes, stirring once, to a light brown.
4. Mix in the capsicums, button onions, tomato puree, ginger-garlic pastes, green chillies, salt and chilli powder.
5. Cook covered, at HI for 5 minutes.
6. Add paneer and tomato.
7. Cover and cook at 70% for 7 minutes.
8. Stir, sprinkle the garam masala and cook at HI for 3 minutes.

PANEER PASANDA – PUNJABI STYLE
Cooking Time : 20 mins.Preparation Time : 20 mins.Serves 4.

Ingredients1½ cups paneer, cubed For the onion and cashew paste1 cup onions, roughly chopped 5 cloves garlic 12 mm. (½") piece ginger 2 tablespoons cashewnuts, broken For the brown onion paste2 onions, sliced oil for deep frying Other ingredients1 teaspoon chilli powder ½ teaspoon garam masala 1 cup curds, whisked salt to taste 2 tablespoons oil or ghee For the garnish2 teaspoons cream

For the onion and cashew paste
1. Boil the onions in 1 cup of water until soft.
2. Add the garlic, ginger and cashewnuts and grind into a paste.
For the brown onion paste
1. Deep fry the onions in oil until golden brown. Drain. Grind into a fine paste in a blender using a little water.
How to proceed
1. Heat the oil in a pan. Add the onions and cashew paste and cook over a slow flame for a few minutes.
2. Add the chilli powder and garam masala, mix and cook again till the oil separates from the gravy.
3. Take the pan off the fire, add the curds and mix well.
4. Simmer for 5 to 6 minutes, while stirring continuously.
5. Add the brown onion paste and salt and simmer for another 2 minutes.
6. Add the paneer, garnish with the cream and serve hot.

VEGETABLE KABABS

Cooking Time : 15 minutes.Preparation Time : 25 minutes.Serves 4.

Ingredients500 grams grated white pumpkin (lauki) 2 onions, grated 2 medium sized boiled potatoes, grated 3 level tablespoons gram flour (besan) 2 tablespoons chopped coriander 5 green chillies, chopped 1 teaspoon shah-jira salt to taste For cookingoil for deep frying To be mixed into a masala mixture (for serving)1 teaspoon chilli powder 1 teaspoon amchur powder 1/2 teaspoon salt 2 onions, finely chopped

Method
1. Sprinkle 2 teaspoons of salt on the grated vegetables and leave for 20 minutes. Squeeze out the water.
2. Add the remaining ingredients and shape into small round balls.
3. Deep fry in hot oil.
4. Whilst the balls are hot, press them flat.
5. Sprinkle the masala mixture on top and serve hot.

VEGETABLE KOLHAPURIThis popular spicy mixed vegetable preparation has many variations. I have chosen this recipe which is the closest to the traditional one and uses a mixture of desiccated coconut along with other spices as the base for the gravy.
Cooking Time : 20 mins.Preparation Time : 15 mins.Makes 6.Ingredients2 cups mixed boiled vegetables (carrots, cauliflower, French beans, green peas) 1 cup onions, finely chopped ½ cup tomatoes, finely chopped 1½ teaspoons garam masala 2 tablespoons oil salt to taste To be ground into a paste¼ cup desiccated coconut 3 dry red chillies 5 cloves garlic 25 mm. (1") piece ginger 1 tablespoon khus-khus (poppy seeds) 1 tablespoon sesame seeds (til) For the garnish2 tablespoons chopped coriander

How To Proceed
1. Heat the oil, add the onions and cook till the onions turn golden brown in colour.
2. Add the ground paste and tomatoes and cook till the oil separates.
3. Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.
4. Serve hot garnished with coriander.

PANEER MAKHANWALA

Tasty but not spicy. Cooked in cream and tomato sauce.

Cooking Time : 30 min.Preparation Time : 25 min.Serves 8.

Ingredients300 grams paneer 3 onions, sliced 1 teacup fresh cream 2 level tablespoons plain flour (maida) 1 teacup milk 4 tablespoons tomato ketchup 2 tablespoons butter 1/2 teaspoon chilli powder ghee for deep frying salt to taste

Method
1. Cut the paneer into long stirps.
2. Deep fry the paneer strips lightly in ghee. Place the paneer in water.
3. Mix the cream, flour, milk and tomato ketchup.
4. Heat the butter and fry the onions until pale in colour.
5. Add the paneer, cream mixture, chilli powder and salt and cook on a very slow flame for 10 minutes.
6. Serve hot with parathas.

VEGETABLE MAKHANWALATasty but not spicy, cooked in cream and tomato sauce.

Cooking time : 30 mins.Preparation time : 25 mins.Serves 8

Ingredients100 grams french beans 100 grams cauliflower 100 grams carrots 1 teacup milk 1 teacup green peas 3 potatoes 3 onions 1 teacup fresh cream 2 tablespoons plain flour (maida) 4 teaspoons tomato ketchup 2 tablespoons butter 1/2 teaspoon chilli powder ghee to deep frying salt to taste

Method
1. Cut the vegetables into long strips.
2. Deep fry the potatoes in ghee.
3. Boil the french beans, carrots, cauliflower and green peas.
4. Mix the cream, flour, milk and tomato ketchup.
5. Put the butter in a vessel and fry the sliced onions until pale in colour.
6. Add the vegetables, the prepared sauce. Salt and chilli powder and cook on a very slow flame for 10 minutes.
7. Serve hot with parathas.

GOBI ALOO (CAULIFLOWER CURRY)

INGREDIENTS
1 head cauliflower, chopped 3 potatoes, cubed 1 chili chopped 1/2 cup diced tomatoes1/2 cup peas 2 tablespoon oil 1 tablespoon ghee or butter2 tablespoon garlic, minced 1 teaspoon cumin 1/2 teaspoon turmeric1/2 teaspoon Cinnamon Optional Spices1/2 teaspoon coriander 1 tablespoon cilantro, chopped 1 teaspoon curry powder1/4 teaspoon Fenugreek (Methi)2 Bay leaf

PREPARATION
1 Sauté Fenugreek (Methi) in oil till it turns black. Add Bay leaf.
2 Add potatoes and sauté for few minutes in medium heat.
3 When potato is half done, add Cauliflower.
4 Add tomatoes, peas, and chili and sprinkle spices over it.
5 Serve hot with Rice or Roti.

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DABELI
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 15 buns.

For the dabeli masala1 red chilli 1 teaspoon coriander (dhania) seeds 1/2" (12 mm.) stick cinnamon 2 cloves 1/4 teaspoon cumin seeds (jeera) For the filling1 cup boiled and mashed potato 1/2 teaspoon cumin seeds (jeera) pinch asafoetida (hing) 2 teaspoons dabeli masala, recipe above 2 tablespoons khajur imli ki chutney 2 tablespoons oil salt to taste Other ingredients15 small burger buns butter or oil for cooking To serve1 onion, chopped 1/2 cup roasted peanuts 1/2 cup chopped coriander 1/2 cup sev or nylon sev 1/2 cup fresh pomegranate (anar) 2 teaspoons fresh garlic chutney 6 tablespoons khajur imli ki chutney

For the dabeli masala
1. Roast all the ingredients in a pan for 2 to 3 minutes.
2. Grind to a fine powder in a blender. Use as required.
For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
2. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.
How to proceed
1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
2. Place a portion of the filling on the lower half of each bun.
3. Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.
4. Sandwich it with the top halves of the burger buns.

BREAD PAKODA

Ingrediants

Bread slices 8
Boiled Potatoes 2
Green Chillies 2
Mustard Seeds 1/2 tspn
Curry Leaves Few
Turmeric Powder 1/2 tspn
Gram Flour 5-6 tblspn
Water
Oil for frying
Salt as per taste
Red Chilli Powder as per taste
Soda Bicarb one pinch

Method For Filling
Heat one spoon of oil in a pan. Add mustard seeds and allow it to crackle... then add curry leaves and finely chopped green chilies. Add in his turmeric powder and stir. Now add boiled and mashed Potatoes and salt. Mix well and stir for 2-3 mins.
1. Now mix gramflour with water, salt, red chilli powder and soda make a fine batter.
2. Take the bread slices. Fill one slice of bread with potato filling and cover with other slice of the bread and cut this in to four equal squares.
3. Dip this properly in the gramflour batter and deep fry in oil till it is done.
4. Serve hot with Green Chutney or Tomato Sauce. You can also enjoy this with hot tea.

BREAD POTATO CUTLET

Ingrediants

Bread with its edges cut ... 4 or 5 slicesPotato -- cooked and mashed ..2 nosSalt ... to tasteGreen chilli -- cut into pieces ... 4Grated cheese ... 1 cupCoriander leaves -- cut ... a littleSooji (Maida) powder ... 2 tablespoonBread crumbs ... as required. Method

Soak bread slices, take it out and squeeze the water from that.
Mix the grated cheese, cut green chillies, required salt, cooked and mashed potatoes, the bread, and make a dough.
Make small balls and flatten them in the shape of your choice, (heart shaped, square, triangular or rectangular, circular etc) dip it in the sooji powder mix (made with water), and then in the bread crumbs and deep fry them in well heated oil.

CABBAGE SANDWITCH

Ingrediants

1 cup cabbage shredded fine
1 carrot cut in thin juliennes
2 garlic pods
1/2 piece ginger
1/2 tbsp butter
salt to taste
1/4 tsp pepper powder
2 slices sandwich bread

Method
Heat the butter in a scillet. Add the cabbage and carrot. Stir fry till tender. Add salt, pepper, garlic and ginger stir and remove. Cool the mixture.Place a spoonful of the mixture on a slice of bread. Place the other slice on top of it. Grill in a pre-heated oven (sandwich toaster may also be used). Remove when golden brown and sprinkle with fine grated cheese while still hot. Serve with tomato ketchup or mexican sauce.

DAHI WADA

2 WATI URID DAL
1 WATI CHOWLI DAL
1 WATI MUNG DAL

Soak overnight altogether. Grind in the morning, add salt, little hot oil green chilly & ginger paste. Fry and soak in water for few minutes. Squeeze the water and add to the dahi.
Dahi add sugar, jeera pwd, rock salt better,chilli powder as required.

BREAD ROLLS
Ingredients
white bread slices,4 medium sized potatoes,1 onion,4 green chilies,2 big garlic cloves (or 4 if small in size),1 small piece ginger,coriander leaves,salt,Oil for frying,
MethodFor the filling1. Boil potatoes. Chop onions into small pieces. 2. Grind chilies, ginger and garlic into a fine paste. Mash potatoes and add the onions, ground paste, coriander leaves and salt. Mix and knead with hands.For the cover: 3. Trim the brown edges of bread slices. Dip the slices into water. Press lightly in the palms to remove the water. If the bread is too soft, slices turn pulpy if dipped into water. So, just sprinkle water onto the slices instead of dipping them.4. Put some filling on the center of the slice and roll the slice over the filling tightly. Join the edges. Take care not to break it.6. Heat oil in a pan. Deep or shallow fry the rolls till golden brown and crisp.Serve with coconut and coriander chutney and tomato ketchup.Variation: Add chopped tomatoes in the filling.

PAV BHAJI
For the pav8 laddi pavs (small squares of white bread) 4 tablespoons butter 1 teaspoon pav bhaji masala (optional) For the bhaji1 1/2 cups potatoes, boiled and mashed 1 cup cauliflower, finely chopped 1/2 cup green peas 1/2 cup carrots, chopped 1 cup onion, chopped 1/2 cup capsicum, finely chopped 2 1/2 cups tomatoes, chopped 1/2 teaspoon turmeric powder (haldi) 1/2 teaspoon chilli powder 1 1/2 tablespoons pav bhaji masala 1/2 teaspoon black salt (sanchal) 4 tablespoons butter To be ground into a chilli-garlic paste3 to 4 Kashmiri chillies, soaked in warm water 4 to 6 cloves garlic For serving1 large onion, chopped 4 lemon wedges 1 tablespoon chopped coriander

For the bhaji
1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
2. Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.
3. Add the tomatoes and simmer till the oil separates.
4. Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.
For the pav
1. Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.
2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.
How to proceed
1. Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
2. Serve with the hot pav and lemon wedges.

MASALA PAV

Cooking Time : 20 mins.Preparation Time : 5 mins.Makes 4 pavs.

Ingredients4 laddi pavs (small squares of white bread) 2 tablespoons butter For the masala1 large onion, chopped 1/2 capsicum, chopped 2 garlic cloves, finely chopped 2 tomatoes, chopped 1/2 teaspoon turmeric powder (haldi) 1/2 teaspoon chilli powder 1/2 teaspoon black salt (sanchal) 1/2 teaspoon pav bhaji masala 2 tablespoons butter salt to taste For the garnish2 tablespoons chopped coriander lemon wedges

For the masala
1. Heat the butter in a pan and sauté the onion and capsicum till the onion is translucent.
2. Add the garlic, tomatoes, turmeric powder and chilli powder and sauté for a further 5 minutes.
3. Add the black salt, pav bhaji masala, and salt and mix well.
4. Keep aside.
How to proceed
1. Slice each pav into half horizontally. Heat the butter on a tava (griddle) and grill the pav on both sides till crisp.
2. Add the cooked masala and coat the pav in it.
3. Serve hot, garnished with the coriander and lemon wedges.

BHEL PURI (CRSIPY INDIAN SNACK)

INGREDIENTS
1 packet of flat crispy puris (available in Indian groceries)2 lb or 500 g puffed rice (kurmura/murmura - available in Indian groceries)1 lb 125-250 g plain sev (Indian fried snack, looks like noodles)2 teaspoon chat masala1 teaspoon chili powder2 potatoes (boiled)1 big red onion1/2 bunch coriander (Cilantro) leavesLemon juice or raw mango (chopped)salt to tasteSpicy chutney1/2 bunch coriander (Cilantro) leaves1/2 bunch mint leaves2 big garlic cloves10-12 green chiliessalt to taste Sweet chutney1/2 cup pulp of dates (soak dates in hot water for 1/2 hr , grind them and strain)1/4 cup tamarind pulp1 tablespoon jaggery or sugar2 teaspoon chili powder2 teaspoon cumin seeds

PREPARATION
Spicy chutney:
1 Grind all the items to a fine paste using some water.
Sweet chutney
2 Grind all the items to a fine paste using some water.
Method
3 Mix together puffed rice and sev. Add chat masala, salt and chili powder.
4 Chop onion and raw mango finely. Dice potatoes. Chop coriander (Cilantro) leaves.
5 Add onions, raw mango pieces (or lemon juice), potatoes and coriander (Cilantro) leaves to the puffed rice and sev mixture and mix gently with the hands.
Serving
6 While serving, add spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, top with some more sev and chutneys (if desired). Garnish with coriander (Cilantro) leaves. Serve with crunchy puris.

CHATPATI FRANKIECooking Time : 15 mins.Preparation Time : 20 mins.Makes 4 frankies.

Ingredients4 whole wheat chapaties 1½ cups potatoes, boiled and mashed ½ cup low fat paneer, grated ½ cup carrot, peeled and grated 1 cheese cube, grated 2 teaspoons chaat masala 1 tablespoon lemon juice ½ cup tomatoes, cut into strips ¼ cup capsicum, cut into strips salt to taste

How To Proceed
1. Combine the paneer, carrot, cheese, half the chaat masala, lemon juice and salt and mix well.
2. Divide into 4 equal parts and roll each part into a long roll of the size of chapaties. Keep aside.
3. Warm the chapaties and place on a serving plate.
4. Put one roll of the potato and paneer mixture in the centre of a chapati.
5. Put some capsicum and tomato strips and sprinkle some chaat masala on top.
6. Roll up the chapati.
7. Repeat with the remaining to make 3 more frankies.
8. Serve hot.

RAVAI UPPAMMA (SEMOLINA UPAMA)

INGREDIENTS
2 Katories / cups of Rava or Sooji (cream of wheat)1 Katori of mixed vegetables such as Carrots, Green peas, Cauliflower etc finely cut and boiled till tender1 medium size onion2 green chilies or as per taste1 tablespoon of chopped curry leaves1 tablespoon ginger finely cut1 teaspoon mustard seed1 teaspoon black gram Dal (washed) or Dhuli Urad2 tablespoon of oil Salt to tasteOptional Garnish:Roasted Cashews

PREPARATION
1 Roast Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. KEEP IT SEPERATELY.
2 Put the required oil and add mustard seeds and black Gram Dal or Dhuli Urad.
3 When it starts fluttering, put chopped onions, green chilies, curry leaves and finely cut ginger
4 When onion turns brown add the roasted Rava or Sooji and sauté nicely.Add salt and cooked vegetable (optional) and sauté nicely.
5 Then in a medium flame add about 4 Katories/cups of luke warm water and mix well.
6 To avoid lumps keep on stiring till the Uppamma.
7 Surve hot with cocunut chutney.
8 If desired add roasted cashews before serving.

NUMBER OF SERVINGS: 4

SEWAI UPMACooking Time : 8 mins.Preparation Time : 7 mins.Serves 4.

Ingredients2 cups wheat vermicelli (seviyan) 1 teaspoon mustard seeds (rai) 2 teaspoons urad dal (split black lentils) 1 onion, finely chopped 2 green chillies, chopped 1/2 cup chopped coriander juice of 1/2 lemon 3 tablespoons oil salt to taste

How To Proceed
1. Combine the vermicelli, ½ teaspoon of oil and salt with 2 cups of hot water in a bowl. Cover and keep aside for about 5 minutes or till the vermicelli is soft. Drain and keep aside.
2. Heat the remaining oil in a pan and add the mustard seeds and urad dal to it. When the mustard seeds splutter, add the onion and green chillies and sauté till the onion turns translucent.
3. Add the vermicelli, coriander, lemon juice and salt and toss well.
4. Serve hot.

VADA PAV

INGREDIENTS
for vada: 1 Lb or 250g potatoes 1 cups besan (gram flour) 1 tsp. turmeric powder 1/2 teaspoon mustard seeds 2 tablespoon cilantro (coriander) (Chopped)Pinch of sodium bicarbonateOil for deep fryingSalt to taste & Buns (Paav)for chutney: 2 tablespoon garlic (chopped) 4 green chilies (vary according to taste) Salt to tastePinch of Amchur powder

PREPARATION
Wada
1 Boil and mash potatoes.
2 Add salt, turmeric powder, red chili powder and chopped cilantro (coriander). Heat some oil, splutter mustard seeds in it.
3 In a separate bowl, mix besan (gram flour) with salt and a pinch of sodium bicarbonate.
4 Add water to basan to make it a thick batter. Make small balls of the potato mixture, dip it in besan (gram flour) batter
5 Deep fry the balls in hot oil until golden. Take out and drain excess oil from balls (Wada)
Chutney:
6 Mix and grind garlic, green chilies, salt and amchur powder.
Serve
7 Take a bun, slit it into half (like burger or any sandwich). Apply some chutney on both sides of bun. Put the wada in between bun and serve.

PAKORAS OR BHAJYAS (DEEP-FRIED FRITTERS)

INGREDIENTS
1 cup chickpea flour (besan)1 small onion (chopped)1 green chili, chopped1/4 teaspoon baking powder1/2 teaspoon ground cumin1 teaspoon garam masal1/2 cup waterfew leaves of cilantro and/or mintoil for deep fryingsalt to taste

PREPARATION
1 Mix everything well, except water and oil.
2 Slowly add water until you have thick paste.
3 Heat oil for deep frying on medium-low.
4 Carefully, dip batter in oil with tablespoon one by one.
5 Turn and cook at both sides until golden brown.
6 Serve hot with chutney.

NUMBER OF SERVINGS: 4

KANDA BHAJJI

Ingredients
3 onions cut in strips
1 1/2 cup gram flour
1 tbsp. rice flour
6-7 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
2 tbsp. hot oil
salt to taste
oil to deep fry

Method
Sprinkle salt over onion in a wide bowl.
Keep aside for 15-20 minutes.
Add all other ingredients and mix well.
Do not add more water.
The water given out while onion marinated is enough.
Mix well, heat oil.
Drop gently small lumps of mixture in hot oil.
Deep fry on med. heat till golden brown.
Drain on kitchen paper to remove excess oil.
Serve hot with chutney or ketchup.

Making time: 30 minutes
Makes: 18-20 bhajjies
Shelflife: Best fresh

SABOODANA KHICHIDI

Ingredients
1 cup saboodana (sago)
1 cup peanut crush (coarse)
1/2 cup fresh coconut (finely grated)
5-6 green chillies finely chopped
1 med. potato, peeled & finely chopped
1/2 tsp. sugar
1 lemon, juice extracted
1 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
salt to taste
1 1/2 tbsp. ghee

Method
Wash, drain and allow sago to soak.
Lightly fluff up with fingers to loosen each particle.
Add all ingredients except ghee, potato, coriander and chillies.
Mix well with hands to blend. Heat ghee in a non-stick pan.
Add potatoes, stirfry till tender. Add chillies and stir.
Add sago mixture, toss gently with a wooden spatula, till well mixed.
Cover and cook on low for 4-5 minutes, stirring frequently.
Not tossing often will result in the khichidi forming a tough layer below.
The sago is cook when transparentish.
Garnish with coriander.
Serve hot and fresh for best taste.

Making time: 20 minutes (excluding soaking time)
Makes: 3 servings
Shelflife: best fresh

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Pal Payasam
Ingredients :
• Milk - 3litres
• Dried red rice - 180gm
• Sugar - 700gm
Method of Preparation :
Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.
Semiya Payasam
Ingredients :
• Vermicelli - 1 cup
• Cashew nuts - handful
• Raisins - handful
• Water - 3/4cup
• Sugar - a cup
• Saffron - a pinch
• Milk - a cup
• Cardamom - two or three pods
Method of preparation :
Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
Wheat Payasam
Ingredients:
• Broken Wheat - 250g
• Coconut - 2
• Jaggery - 500g
• Raisins -10g
• Cashew Nuts -10g
• Ghee -3tbs
• Cardamom -5g
• Dry ginger powder-10g
• Cumin Powder-10g
Method of Preparation:
Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk.
Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.
When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.
Parippu Payasam
Ingredients:
• Parippu (Green gram dal) - 250gm
• Sarkara (Jaggery) - 250gm
• Coconut milk - From 2 coconuts
• Ghee - 2 tbs
• Cashew nuts, Raisins - As required for seasoning
Method of preparation :
Fry dal till light brown. Clean and boil the fried dal well.
Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

Pal Payasam
Ingredients :
• Milk - 3litres
• Dried red rice - 180gm
• Sugar - 700gm
Method of Preparation :
Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.
Semiya Payasam
Ingredients :
• Vermicelli - 1 cup
• Cashew nuts - handful
• Raisins - handful
• Water - 3/4cup
• Sugar - a cup
• Saffron - a pinch
• Milk - a cup
• Cardamom - two or three pods
Method of preparation :
Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
Wheat Payasam
Ingredients:
• Broken Wheat - 250g
• Coconut - 2
• Jaggery - 500g
• Raisins -10g
• Cashew Nuts -10g
• Ghee -3tbs
• Cardamom -5g
• Dry ginger powder-10g
• Cumin Powder-10g
Method of Preparation:
Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk.
Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.
When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.
Parippu Payasam
Ingredients:
• Parippu (Green gram dal) - 250gm
• Sarkara (Jaggery) - 250gm
• Coconut milk - From 2 coconuts
• Ghee - 2 tbs
• Cashew nuts, Raisins - As required for seasoning
Method of preparation :
Fry dal till light brown. Clean and boil the fried dal well.
Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

Puliinji
This is a preparation where ginger is the main ingredient.
Ingredients
• Ginger 25gm
• Green Chilly -4nos.
• Coconut oil - 1tsp
• Dried red chilly 1no. cut in to 4 pieces
• Mustard seeds - 1/2tsp
• Tamarind - size of a lemon
• Water -2cups
• Turmeric powder - 1/4tsp
• Chilly Powder -1/4tsp
• Asafoetida powder -1/4tsp
• Jaggery (grated) - 25gm
• Curry leaves -1 sprigs
• Fenugreek seeds -1 pinch
Method of preparation :
Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

Olan
Serves 10
Ingredients :
• Ash gourd - 100gm
• Pumpkin - 100gm
• Green chillies - 4nos (split the edge)
• Red gram dal - 1tbs (soaked in the water for about 6 hours)
• Grated coconut - 1/2quantity
(Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
• Salt - to taste
• Coconut oil - 1tbs
• Curry leaves - 1sprig

Method of Preparation :
Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1/4cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well.

Garlic Pickle
Ingredients :
1 kg garlic
500 ml gingelly oil
30 nos lime fruits
30 gms coriander seeds
10 gms fenugreek (vendhayam in Tamil)
10 gms jeera
10 gms asafoetida
100 gma chilli powder
100 gms salt powder
100 gms jaggery (powdered)
10 gma turmeric powder
10 gms mustard
Method :
Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
Grind them in a mixie nicely. This is “Masala Powder”.
Cut the lime fruits, extract the juice, filter and keep it.
Add a pinch of salt to this so that it may not turn bitter.
Heat the gingelly oil in a thick pan. Add mustard.
After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.
When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.
When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
Allow it to cool and store in bottles.

MASALEDAR NARIYAL LAUKI
Bottlegourd cooked in coconut and tamarind pulp gravy

Preparation Time : 25-30 minutes

Cooking Time : 20-25 minutes

Ingredients

Bottle gourd (lauki/doodhi) 3/4 inch cubes 1 medium
Coconut, scraped 1 cup
Coriander seeds 2 tablespoons
Cumin seeds 1 tablespoon
Ginger 1 1/2 inch piece
Garlic 4-6 cloves
Red chilli whole 3
Black peppercorns 18-10
Cloves 4-6
Cinnamon 1 inch stick
Turmeric powder 1/2 teaspoon
Oil 2 tablespoon
Asafoetida a pinch
Mustard seeds 1 teaspoon
Curry leaves 8-10
Onion , chopped 1 large
Tamarind pulp 1 1/2 tablespoons
Salt to taste

Method

Dry roast coriander and cumin seeds. Grind them along with ginger, garlic, whole red chillies, black peppercorns, cloves, cinnamon, turmeric powder and scraped coconut. (Reserve one tablespoon of scraped coconut for garnish.). Keep the paste aside.Heat oil in a pan. Add asafoetida and mustard seeds. Once they begin to crackle, add curry leaves and chopped onion. Sauté for two minutes and add bottle gourd pieces. Cook for five minutes. Add the ground paste dissolved in one and a half cups of water. Stir and bring it to a boil. Dissolve tamarind pulp in water if it is too thick. Add to the gravy. Add salt and mix well. Cover and cook till done. Serve hot garnished with the reserved scraped coconut.

LADIES FINGER
Ingredients:
Okra(Bhindi) 10
Dry coconut(Khobra or kopra) ¾ cup
Coriander powder 1 tea spn
Cumin(Jeera) powder ½ tea spn
Sugar 3/4 tea spn
Chili powder 1 tea spn
Besan(chick pea flour) 1 tea spn
Oil 1 tbl spn
Salt
Use desiccated coconut if the dry coconut is not available. Increase or decrease the sugar according to taste.
Method:
Dry roast the coconut. Powder it(powder should not be too smooth). Mix all the remaining ingredients (except okra).
Remove the head (I didn’t get a proper word here, so mentioned as ‘head’) of okra. Put some slits keeping the other side intact. Stuff them with the powder.
Heat oil in a nonstick tava or kadai. Keep the bhindis on it and fry on a very low flame.

SAMBAR POWDER

Ingredients:
Coriander seeds 3 tbl spns
Chana dal 1 tbl spn
Jeera(Cumin seeds) 1 tbl spn
Mustard seeds 1 tbl spn
Methi(fenugreek) seeds 1/2 tbl spn
Urad dal 1/2 tbl spn
Pepper corns 1/2 tbl spn
Asafoetida 2-3 big stones or Asafoetida powder 3/4 tea spn
Turmeric 1/2 tea spn
Cloves 25-30
Cinnamon 3″ piece
Oil 1/2 tea spn
Chilli powder
Method:
Fry mustard and asafoetida in 1/2 tea spn oil.
Fry remaining ingredients(except chilli powder) one by one without oil.
Mix all and make a fine powder.
Heat same quantity (as the powder) of chilli powder in a drop of oil for some time. Mix it with the powder.
Store in a air tight container (Allow it to cool to room temperature before storing).

Nice site

Quote of the day

'The financial situation at the moment is so bad that women are now marrying for love'

Give it A Thought
1 If all the nations in the world are in debt (am not joking. even US has got debts), where did all the money go?
2 When dog food is new and improved tasting, who tests it?
3 What is the speed of darkness?
4 If the "black box" flight recorder is never damaged during a plane crash, why isn't the whole airplane made out of that stuff?
5 Who copyrighted the copyright symbol?
6 Can you cry under water?
7 Why do people say, "you've been working like a dog" when dogs just sit around all day?
8 Why are the numbers on a calculator and a phone reversed?
9 Do fish ever get thirsty?
10 Can you get cornered in a round room?
11 What does OK actually mean?
12 Why do birds not fall out of trees when they sleep?
13 What came first, the fruit or the color orange?
14 What should one call a male ladybird?
15 If a person suffered from amnesia and then was cured would they remember that they forgot?
16 Can you blow a balloon up under water?
17 Why is it called a "building" when it is already built?
18 If you were traveling at the speed of sound and you turned on your radio would you be able to hear it?
19 If you're traveling at the speed of light and you turn your headlights on, what happens?

Two Tough Questions

Question 1:

If you knew a woman who was pregnant, who had 8 kids already, three who were deaf, two who were blind, one mentally retarded, and she had syphilis, would you recommend that she have an abortion?

Read the next question before looking at the answer for this one.

Question 2:

It is time to elect a new world leader, and only your vote counts. Here are the facts about the three leading candidates.

Candidate A - Associates with crooked politicians, and consults with astrologists. He's had two Mistresses. He also chain smokes and drinks 8 to 10 martinis a day.

Candidate B - He was kicked out of office twice, sleeps until noon, used opium in college and drinks a quart of whiskey every evening.

Candidate C - He is a decorated war hero. He's a vegetarian, doesn't smoke, drinks an occasional beer and never cheated on his wife.

Which of these candidates would be your choice? Decide first, no peeking, and then scroll down for the answer.

--------------------------------------------------------------------------------

ANSWERS:

Candidate A is Franklin D. Roosevelt.
Candidate B is Winston Churchill.
Candidate C is Adolph Hitler.

And, by the way, the answer to the abortion question: If you said yes, you just killed Beethoven

nice one hetal!

Very Nice Dishes

Cabbage Kugel Recipe ----- Its yummmm

Ingredients:

• 5 cups Cabbage (finely shredded)
• 1/4 cup White Raisins (seedless)
• 3/4 cup Almonds (sliced blanched)
• 1-1/2 cups Cubed White Bread
• 1 Large Onion (chopped)
• 1/2 Cup Boiling Water
• 1/3 cup Potato Flour
• 1/3 cup Butter
• 2 tbsp Sugar
• 2 tsp Salt
• 4 Eggs

How to make Cabbage Kugel:
• Heat the butter in a pan over medium heat.
• When the butter melts, add shredded cabbage and salt; cook for 30 minutes, stirring frequently. Allow it to cool.
• Now add boiling water over the bread pieces and squeeze dry.
• Mash the bread pieces. Add potato flour, raisins, almonds and sugar to the bread.
• Add the egg yolk and cooked cabbage; mix until smooth.
• Beat the egg whites until stiff but not dry and add into the mixture.
• Pour the mixture into a greased casserole and put it in an oven preheated at 350 F oven for 40 minutes, or until set.
• Cabbage Kugel is ready. Serve hot.

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Buttermilk Pancakes

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter between batches.

Serve immediately with butter and maple syrup or your favorite jam.

Makes about 8 - 3-inch (7.5 cm) pancakes