Bhel puri

Ingredients:

• 50g sev
• 50gms coarsely crushed paapri
• 100g phuliyan, parwal or puffed rice
• 1 tsp chilli powder
• 1 tsp chaat masala
• 1 small onion, very finely chopped
• 2 tbsp finely chopped raw mango
• 2 green chillis, deseeded, finely chopped
• 2 garlic cloves, very finely chopped (adjust to liking)
• 1/ 2 c finely chopped coriander leavess
• juice of 1 lemon
• tamarind chutney
• mint chutney
• salt to taste
  

Method:

• In a bowl, mix all the ingredients together well.
• Adjust the chilli powder according to taste.
• Serve immediately in individual plates

Bread Pizza

Ingredients:(serves 2)

• Four Bread slices


• 1 chopped onion


• 1 chopped tomato


• 1 chopped capsicum (optional)


• Suzi 4 tbsp


• Curd 4 tbsp


• 1 tsp garam masala


• 1 tsp corainder powder


• Salt to taste


• Oil


• Cheese

Method

• Make paste of suzi and curd


• Add chopped onion and tomoto in the paste


• Add capsicum to paste (optional)


• Add salt and masala in the mixture


• Add salt according to taste


• Take the bread slice and apply the mixture on one side


• Heat oil on tava


• Put the bread slice on tava to bake it from the pasted side


• Then reverse it and bake


• Garnish it with cheese slices


• Serve hot with sauce

Tomato Onion Curry

Ingredients:

• 4 tomatoes
  
• 3 onion
  
• Curry leaves
  
• Capsicum
  
• 2 tbsp Sambhar powder
  
• 1tbsp Channa dal
  
• 1tbsp Urad dal
  
• Salt to taste
  
• 1 tbsp jaggery
  
• 2 tsp oil
  
• 1 cup grated coconut (optional)
  
• Coriander leaves to garnish

Method:

• Cut onions, tomato into small pieces
  
• Heat oil in a pan, add mustard seeds, urad dal, channa dal curry leaves
  
• Add onions( optional capsicum) fry till brown
  
• Add chopped tomatoes
  
• Let it cook for 5 minutes in low flame add sambhar powder, salt
  
• Add grated cocunut (optional)
  
• Coriander leaves
  
• Fry for 2 minutes

Tomato onion curry is ready to serve with chapathi/rice.

Shahi Pulao

Ingredients:

• 1 cup Rice
• 1 Onion
• 1 tsp Ginger-garlic paste
• 1 tbsp Shah jeera
• 1 tbsp chopped Geen chillies
• 1 cup chopped Coriander & mint leaves
• 1/2 tsp Sugar
• Salt
• Oil

Method:

• Soak rice in water and keep it aside for 1/2 hour.
• Heat oil in a pan.
• Add shah jeera and sugar fry them together
• Add onion, fry till it turns to brown
• Add ginger-garlic paste and fry for 1 min
• Add green chilles , coriander and mint leaves and fry for 2 mins
• Now add the soaked rice and pressure cook it.
• Garnish with fried onion.
• Serve hot with shahi paneer or other gravies.

Vegetable Biriyani

Serves 4
Preparation time: 15 mins

Ingredients:

• Carrot - 1 cup
• Beans - 1 cup
• Capsicum - 1 cup
• Chilli powder - 2 tsp
• Coriander powder - 2 tsp
• Turmaric powder - 1 tsp
• Curd - 1/2 cup
• Oil - 1 cup
• Ghee - 2 tbsp
• Rice - 2 cups
• Water - 4 cups
• Salt to taste

For grinding:

• Onion - 2 cup
• Green chilis - 4
• Pudina - 1 cup
• Cinnamon - 2 inch
• Cloves - 2 no
• Cardamon - 3 no
• Ginger - 3 inch
• Garlic - 1 no (small)
• Fennel seeds - 2 tsp
• Pepper - 1 tsp

For Tempering:

• Bay leaves - 2
• Marati moggu - 2
• Dagad phool - 2
• Cardamon - 3 no
• Onion - 1 cup
• Tomatto - 1 cup
• Pudina - 1 tbsp
• Curry leaves - 1 strand

Method:

• Grind all the items given in the list above for grinding
• Wash the rice and drain water
• Add 1 tbsp of ghee to the wet rice and roast it till it gets dry
• Heat oil and temper all the items in the list
• Add vegetables to it and cook for a min
• Add turmaric powder, chilli powder, corriander powder, curd and salt
• Cook it till the raw smell goes off
• Add the roasted rice to it and cook it for 30 sec
• Add water to it and pressure cook it
• Turn the stove off for the first whistle itself
• Serve it hot

Tips:

You can replace Vegetables and add mushroom for making mushroom biriyani, chicken to make chicken biriyani and so on...

Curry Rice

Ingredients:

• Rice 1 cup
• Small onions peeled - 1/4 cup
• Garlic - about 8 pieces
• Tomatoes - 2 small sized
• Salt to taste
• Oil - 2 tbsp
• Cashenuts - 7 to 8
• Cloves and cinnamon for flavouring
• Red chillies - 8
• Tamarind - small sized
• Asafoetida - a pinch
• Curry leaves - 1/4 cup
• Garlic - 4 pieces (fried in oil)

Method:

• Cook rice and allow it to cool.
• Separate grains properly and mix with a tsp of ghee.
• Cut small onions, garlic and tomatoes into small pieces.
• Heat oil, fry cinnamon and cloves, add garlic, onions and then tomatoes.
• Fry till tomatoes are cooked properly.
• Grind red chillies, tamarind, asafoetida,curry leaves and garlic.
• Add the ground masala and fry in a high flame till good smell comes.
• Add rice, salt and mix well.
• Serve garnished with fried cashenuts.

Rasmalai

Ingredients:

• 1 liter whole milk
• 6-9 rasgulla balls
• 5 tablespoons sugar
• 1 tsp cardamom powder
• 5-6 almonds, diced very thinly
• 6-7 saffron strands

Method:

• In a pan boil milk, and saffron strands.
• Add sugar. Keep simmering for 20 minutes until the milk becomes thick, taking care not to scorch.
• Now take out the rasgulla balls from the sugar syrup.
• While milk is still simmering, drop in the rasgulla balls in it and simmer for another 15 minutes on low heat.
• Put off the flame.
• Place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
• Serve cold.
  
  

Venthaya Kuzhambu (Methi gravy)

Ingredients:

For roasting:

• Chenna dal - 2 tbsp
• Urad dal - 1 tsp
• Red chillis - 5no
• Green chilis - 2no
• Curry leaves - 1 strand
• Coriander seeds - 1 tsp
• Rice - 1 tsp
• Asfoetida - a pinch
• Onion (chopped) - 1no
• Coconut - 1 cup
• Fried chenna dal - 2tbsp

For tempering:

• Mustard - 1 tsp
• Curryleaves - 1 strand
• Onion (chopped) - 1/2 cup
• Fenugreek - 2 tsp
• Tamarind juice - 1 cup
• Turmeric powder - 1 tsp
• Coriander powder - 1 tbsp
• Chili powder - 1 tsp
• Oil - 1/2 cup
• Salt - to taste

Method:

• Fry all the item given for roasting in a kadai, without oil
• When it is chilled grind to make the paste
• Add tamerind juice and all the powders to the paste
• Heat oil in a kadai and sizzle with the items given for tempering
• Add the paste and cook it till the raw smell goes off
• Add 4 cups of water and cook it
• When the oil gets seperated, in that consistency remove it from stove
• Garnish it with corriander leaves and serve hot with idly, dosa
• Its well suited with rice, and papad

Vegetable Noodles

Ingredients (Serves 2):

• 1 pack noodles
  
• 3 tbsp Oil
  
• 1 finely chopped onion
• 1 finely chopped capsicum
• 1 finely chopped carrot
• 2 tbsp Soy sauce
• 1 tbsp Vinegar
• 2 tbsp tomato sauce
• 1 tbsp chilli sauce
• Salt to taste
  

Method:

• Boil the noodles for 6 minutes.
• After boiling put the noodles in cold water for few seconds.
• Heat oil in kadai
• Add the chopped onions till golden brown
• Add the rest of the vegetables till fry
  
• Add salt
  
• Add the sauces one at a time
• Put the noodles with the mixture
• Mix it properly and serve it hot with tomato or chilly sauce.
  

Wheat Upma

Ingredients:

• 1 cup wheat rava
• 2 cups of water
• 1 chopped onion
• 3 chopped green chillies
• 3 tbsp oil
• 1/2 tsp mustard
• 1 tbsp Urad Dal
  
• 1 tbsp Channa Dal
• 1/2 tbsp cummin seeds
• Curry leaves
• 1 tbsp groundnut
• 1 tbsp lemon juice to taste(optional)
• finely chopped coriander leaves
• 1 tbsp ghee
• 1/2 tsp sugar to taste(optional)

Method:

• Heat 1 tsp oil in kadhai
• Add rava and fry it in low flame, keep stirring constantly till it turns to light brown
  
• Keep it aside
• Heat 2 tbsp oil in a pan
• Add mustard seeds, cummin seeds, curry leaves, groundnuts, channa dal, urad dal, chopped green chillies, onion and fry till brown
• Add 2 cups of water to pan,
• Add lemon juice, salt and sugar, bring it to boil
• When it starts boiling add rava keep stirring continuously
• Add ghee and close the lid.
  
• Keep it for 5 minutes on low flame.
• Garnish with coriander leaves.
• Serve hot with chutney

Rava Idly

Ingredients:(Serves 2)

• Rava - 500gm (Bombay Sooji)
• Curd - 1 litre

Tempering:

• mustard - 1tsp
• dal-1tsp
• corriander leaves(chopped) - 2 tbsp
• curry leaves (chopped) - 1 tbsp
• carrot (gratted)- 1 no (optional)
• cashewnut(broken in to half) - 2 tbsp
• Ghee or oil - 3 tbsp
• salt - to taste

Method:

• heat oil in a kadai
• put all the items for tempering and cook for a min
• add rava to the mixture and roast it for 1 min
• when it is chill, add 500 ml of curd and keep it aside for 3 min
• then add the remaining curd, and salt to the mixture
• greese the idly plate with oil or ghee
• pour the batter in it
• if the batter is not in flowing consistency, add little water to it
• steam it for 5 min in idly pan
• now hot Rava Idly is ready to serve

Combination:

• it can be served with any chutney(coconut, tomato, pudhina)

Mayonnaise

Ingredients:

• 2 eggs
• 1 cup salad oil/olive oil / refined oil
• 1.5 tbsp mustard
• 1 tbsp vinegar/ lemon juice
• 2 tbsp sugar
• 1 tsp pepper
• A pinch of salt

Method:

• Blend the eggs in a blender and add the salad oil/olive oil very slowly, pouring in a thin line.
• Add the other ingredients and keep blending.
• This will give you mayonnaise which is slightly sweet.
• Mash 4-5 cloves garlic and add it to the other ingredients if you want a slight garlic flavour.

Coconut Chutney

Ingredients:

• Coconut, grated 1 cup
• Green chillies, chopped 4 small
• Ginger, grated 1 tsp
• coriander leaves 1tbsp
• Roasted split gram 2 tbsp
• Salt to taste

For the tempering:

• Mustard seeds 1/2 tsp
• Red chilli 1 no
• Curry leaves 1 strand
• Oil 1 tsp

Method:

• Grind the coconut, chillies, ginger, gram and salt in a blender with a little water make it to a fine paste Keep aside.
• Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle.
• Pour this tempering over the chutney and mix well.

Kosambri

Ingredients:

• 50g Moong dal
• 50g Bengal gram
• 1 cup freshly grated Coconut
• 4-5 Green chilies
• 1 tsp Mustard
• Salt
• Oil
• Coriander leaves
• A small pinch Asafetida
• 1 optional Cucumber/carrot , cut into small pieces
• Lime juice

Method:

• Soak both the dals separately for one hour. Drain the excess water after the dals have soaked well.
• Heat oil in a pan and add mustard to it. Allow the mustard to splutter, add the green chilies and a pinch of asafoetida.
• Add the seasoning and mix well. Add coconut and salt and mix well.
• Add cucumber/carrot and mix well, squeeze lime and garnish with coriander leaves.
• Serve kosumbari with lunch (typical south indian side dish)

Home Made Paneer

Ingredients

• Milk 1 ltr.
• Lemon juice as required.

Method:

• Boil the milk.
• At boiling point start adding lemon juice.
• Let it boil for 5 min.
• switch off the stove and leave it for 4-5 hrs.
• Now seive it using thin cloth.
• If u want to have pieces keep the seived panner under weight for half an hour.
• Cut into pieces

Akki Rotti

Ingredients:

• 2 cups Rice flour
  
• ½ cup Onion chopped,
  
• ½ cup Coconut grated fresh,
• 4-5 Green chilies 4-5
• Chopped Cumin seeds 1 tsp
• Coriander leaves
  
• ½ tspTurmeric powder
• A pinch Asafoetida
  
• 1 tsp Chili powder
• Salt
• Oil

Method:

• Mix all the ingredients with warm water and oil, knead well and make soft dough of the mixture.Oil your palms, take a small ball of the dough and pat it into a thick rotti.
• Heat a griddle and apply some oil on it, cook the rotti on it.
• While cooking the rotti, for even cooking make few holes on the rotti, apply oil in the holes.Cook until golden brown on both sides.
• With coconut chutney you can serve hot hot Akki Rotti

Cashew Halwa

Ingredients:

• 1 bowl Cashewnuts
• 1 cup Milk
• 1 bowl sugar
• 1/2 tsp Saffron
• 1 cup Ghee

Method:

• Soak cashew nuts in warm milk for 20-30 minutes.
• Blend this soaked cashew to thick puree. One should add only milk while grinding it to paste.
• Optional step: Separately mix saffron to few spoons of milk and grind it. One can do this with simple mortar and pestle manually than a blender.
• In a non-stick pan add ghee. Try to maintain the whole process on low flame only.
• Now add sugar and 1/2 cup of water....bring the syrup to pearl consistency.
• To this syrup add cashew paste and saffron. Constant stirring with well greased wooden spatula is advised. Better smear the spatula with ghee before hand.
• Once the Halwa consistency is achieved transfer it to well greased container. Smear the container preferably with ghee.
• Once it is cool, make small balls of it, garnish it with cashews.
• Cashew halwa is ready to serve.
  

Besan Dosa

Ingredients (Serves 2):

• Besan 500 gms
• 2 onions
• 2 green chillies
• 1 tomato
• 2 Tbsp coriander leaves
• 2 Tbsp chili powder
• Pinch of baking soda
• Salt to taste
• Oil

Method:

• De-seed tomato, and finely chop tomato, onion, and chili
• Mix all the ingredients with besan
• Add water and make the batter of a flowing consistency
• Heat tawa
• Spread the batter on it to make the dosa
• Spread oil on one side and flip it
• Spread oil again
• Cook till golden brown.
• Besan Dosa is ready.
• Serve it with chutney

Paneer Sandwich

Ingredients:

• Bread slices
• 2 Tbsp of butter/ghee per toast
• Chopped onoin
• Chopped tomato
• Coriander leaves
• Paneer
• Salt to taste
• Red chilli powder to taste
• Garam masala to taste

Method:

• Grate paneer & mix it with chopped onions,tomatoes, coriander leaves.
• Add salt and other masalas to the mixture.
• Spread the mixture onto the bread slice and cover it with another slice.
• Heat tawa.
• Put butter/ghee on tawa.
• Toast the filled slices over the tawa from both sides on a low flame.
• Cut the toasted slices diagonally.
• Garnish it with onions and tomato rings.
• Serve hot with tomato sauce.
  
  

Rasagulla

Ingredients (Serves 4):

• Home made Paneer 500gm
• Sugar 250gm
• Maida 1tsp
• Water 500ml

Method:

• Knead paneer and maida until it gets soft & pliable.
• Make small balls of the kneaded paneer.
• Boil the water with sugar.
• When it starts to boil add paneer balls.
• Cook for 15 mins in low flame.
• Turn off the flame and keep it aside to cool (for 4 to 5 hours)
• Soft Rasagullas are ready to serve!!!