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Showing posts from April, 2014

DAL WITH MIXED VEGETABLES

Ingredients:
Arhar dal - 250 gms
Potatoes - 2
Brinjals - 2
Yam - 25 gms
Pumpkin - 25 gms
Onion - 1
Ginger - 1" piece (minced)
Green chillies - 2 (chopped)
Tamarind - lemon size
Jaggery - 1 tbsp
Salt to taste
Turmeric powder - 1/4 tsp
Chilli powder - 2 tsp
Coriander leaves - 1 tbsp(chopped)

For Talimpu:
Oil - 2 tbsp
Garlic - 4 (crushed)
Red chilli - 2
Asafoetida -  a pinch
Fenugreek seeds - 1/4 tsp
Cumin & Mustard seeds - 1/4 tsp
Curry leaves

Method:

Peel and chop all the vegetables.Soak the dal for 30 minutes.Soak tamarind in hot water, extract juice and keep aside. Pressure cook dal along with vegetables, onion and turmeric. Cook the dal till tender and soft.Mash dal and vegetables, put one cup of water and bring it to boil, reduce heat  and put in tamarind juice,jaggery, salt and chilli powder. Simmer gently for 5 minutes.Lastly add coriander leaves and remove from fire.Heat oil in a pan, add all talimpu ingredients,fry till mustard splutters then pour over dal.


TOMATO SAAR (TOMATO AND COCONUT SOUP)

Ingredients:
Tomatoes - 700 gm
Coconut milk - 1 1/2 cups
Rice flour - 1 tbsp
Green chilli - 1 (finely chopped)]
Salt - 1/2 tsp
Curry leaves - 10
Sugar -  a pinch
Pepper powder - a pinch
Coriander leaves - 1 tbsp

Method:

Drop the tomatoes in boiling water for 1 minute.Remove and peel the skin.Chop the tomatoes and put them in a pan. Cover and simmer for about 15 minutes or until tomatoes are soft.Put the tomatoes into the blender and blend till smooth.Put the rice flour in a bowl, pour slowly the coconut milk over it, stirring continuously, to avoid lumps.Add this to the tomato puree in the blender and blend again with tomatoes.Transfer this to pan and cook in low flame.Add curry leaves, green chillies, salt, sugar and pepper.Cook uncovered, for about 5 minutes stirring occasionally.Garnish with coriander leaves.Serve piping hot or serve chilled with ice cubes.

CORN IN CURD

Ingredients:
Tender corn cobs - 3
Beaten curd - 1 1/2 cups
Cumin powder - 1/2 tsp
Green chillies - 2
Ginger - 1/4" piece
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Garam masala - 1/4 tsp
Salt and chilli powder to taste
Coriander leaves - 1 tbsp (chopped)
Ghee - 2 tbsp

Method:

Break cobs into small pieces. Grind ginger and green chillies to make paste.Boil corn cobs in salt and turmeric water till tender, drain out and keep aside.Heat 2 tbsp of ghee, fry cumin seeds for few seconds, put in the curds.Mix well and remove from the flame immediately and pour over the corns.Mix in chilli paste and sprinkle on op garam masala. cumin powder. chilli powder and coriander leaves.Serve after about an hour.

RAWA ADAI

Ingredients:
Suji - 250 gms
Rice flour - 50 gms
Grated coconut - 1 tsp
Bay leaves - 2 (broken into bits)]
Salt and chilli powder to taste
Sour Buttermilk 
Ghee

Method:

Mix suji, rice flour, grated coconut, salt and chilli, bay leaves in a bowl.Add enough buttermilk to form a thick batter.Keep aside for 10 minutes.Heat a flat griddle, grease it nicely with ghee and pour ladleful of batter. Spread it into a thick round.When the downside turns golden, pour a little ghee round the edges.When both the sides turn golden and crisp remove from fire.Serve immediately with chutney.

DRY PRAWN RELISH

Ingredients:
Dried prawns - 1 cup
Red Kashmiri chillies - 3 (coarsely crushed)
Onion - 1 (finely chopped)
Grated Coconut - 1/4 cup
Salt to taste
Lime Juice - 2 tbsp
Oil

Method:

Clean prawn (top and tail). Roast them on a tawa until crisp.Mix in red chillies, onion and coconut.Add salt and lemon juice.Serve as a relish with rice.

HERBAL CHICKEN WITH LESS OIL

Ingredients:
Chicken - 100 gms
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Celery leaves - 1/2 cup
Saunf leaves - 1/2 cup
Ginger - 1" piece
Garlic - 5 flakes
Salt - 1/4 tsp
Oil - 1 tsp

Method:

Grind all the herbs into a fine paste along with the ginger, garlic and salt.Marinate the chicken pieces in the above paste for 2 hours.Heat oil in a pressure cooker and stir in the marinated chicken mixture.Pressure cook.Serve hot with rice or chapati.

BOTI KABABS

Ingredients:
Mutton - 500 gms boneless (cut into 1 1/2" squares and 1/2" thick)
Onion - 1 (sliced)
Curd - 1/2 cup
Coriander powder - 1 tsp
roasted gram powder - 1 tsp
Pepper powder - 1/2 tsp
Cumin powder - 1 tsp
Salt
Cloves - 2 (crushed)
Cardamom - 1 (crushed)
Pickle berry - 1/2 tsp (roasted and powdered)
Poppy seed paste - 1 tsp
Ginger paste - 2 tsp
Ghee - 2 tbsp
Lemon - 1 (sliced)

Method:

Wash the meat and drain well.Mix all the spices with curd and rub into the meat and leave to marinate for at least one hour.Take large iron skewers and put them through the meat.Broil over an open fire, occasionally brushing with ghee.Serve immediately with onion and lemon slices.


RICE CRISPIES

Ingredients:
Dark chocolate - 120 gms
Rice flakes - 120 gms
Flour - 1 tbsp
Butter - 1 tbsp
Icing sugar - 1 tbsp

Method:

Sieve he flour. Cream butter and sugar.Melt the chocolate in a double boiler.Mix them all and enough rice flakes to make a lumpy dough.Arrange spoonfuls on a greased tray.Bake in a hot oven for 20 minutes.Cool them till they are crisp and crunchy.Rice flakes could be substituted with cornflakes.

CHINESE FRIED CHICKEN

Ingredients:
Chicken - 1 kg
Oil for frying

For Batter:
Ginger -1" minced
Garlic clove - 1 (crushed)
Spring onions - 2 (finely chopped)
Chilli powder - 1 tbsp
Sugar - 1 tsp
Vinegar - 1 tbsp
Corn flour - 1 tbsp
Pepper - 1/2 tsp
Thick tomato paste - 1/2 cup
Salt to taste
Water - 1 cup

Method:

Mix all the batter ingredients together in a sauce pan and cook till thick and smooth. Cover and keep warm.Cut chicken into 1" pieces with the bones.Heat oil in a kadhai, fry chicken on low heat till tender and brown.Add chicken to the prepared sauce and cook till dry and chicken pieces are coated with the batter mixture.Serve steaming hot.



BANANA OATS SMOOTHI

Ingredients:
Mashed ripe banana - 1 cup
Curd- 1 cup
Quick cooking rolled oats - 1/2 cup
Honey - 2 tbsp
Flax seeds - 2 tbsp
Ice cubes

Method:

Blend all the ingredients together till smooth.Serve chilled.

WALNUT BISCUITS

Ingredients:
Maida -2 1/2 cups
Castor sugar - 1/2 cup
Butter - 1/2 cup
Walnuts - 1/2 cup(crushed)
Baking powder - 1 tsp
salt - 1/4 tsp
Rum - 1 dsp
Icing sugar

Method:

Cream butter, sugar and rum. Sift maida, salt and baking powder.Fold in the butter mixture with walnuts and flour mixture.Make dough that can be rolled.Roll to 1/2" thickness and cut into rounds.Bake on a greased tray in a moderate oven until done.Remove from the oven and dust thickly with icing sugar.

BAKED EGGS WITH CHEESE

Ingredients:
Eggs  -4
Light cream - 1/4 cup
Cheese - 1/2 cup
Salt and pepper to taste
Butter

Method:

Butter 4 cups, in each cup put 1 tbsp of cream. Break one egg into each, sprinkle salt and pepper.Set cups in shallow pan and pour hot water in pan to depth of 1"Bake in slow oven (325) for 15 minutes.Top each egg with about 2 tbsp of grated cheese, bake 5-10 minutes longer.Serve at once.

CORIANDER POWDER FOR RICE

Ingredients:
Coriander seeds - 1 cup
Red chillies - 7-8
Cumin seeds - 1 tsp
Salt
Garlic cloves - 10
Tamarind -  2-3 strips
Ghee- 1 tbsp

Method:

Fry coriander seeds, red chillies and cumin seeds in ghee.Grind tamarind, garlic and salt then add fried ingredients to make powder.Store in airtight container.Serve with steamed rice and ghee.This powder is good for cold.

BLACK CARROT PICKLE

Ingredients:
Carrots - 1 kg
Ginger - 100 gms (sliced)
Garlic - 1 tbsp (sliced)
Cumin seeds - 1 tbsp
Coriander seeds - 2 tbsp (crushed)
Chilli powder - 2 tbsp
Salt - 1 tbsp
Oil - 1/2 kg

Method:

Scrap and cut carrots into 2" long thin pieces. Put the carrot pieces in the sun for 8 hours.Heat oil to smoking then remove from flame and add garlic, ginger and salt. Cool and add cumin, coriander, chilli powder. Stir in carrot pieces.Pour into a clean dry jar. Keep it as it is for a week then use it.


RICE MANCHURIA

Ingredients:
Cooked Rice - 2 cups
Cabbage - 1/2 cup(grated)
Carrot - 1/2 cup (grated)
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Corn flour - 1 tbsp
Maida - 2 tbsp
Vinegar - 1 tsp
Ajinamoto - a pinch
Salt to taste
Green chillies - 2 (sliced)
Soya sauce - 1 tsp
Chilli sauce - 1 tsp
Tomato sauce - 1-2 tbsp
Corn flour - 2 tsp
Garlic - 1 tsp (chopped)
Spring onions - 1 tbsp(chopped)
Coriander leaves - 1 tbsp (chopped)
Oil

Method:

Mash rice and mix with grated carrot, cabbage, maida, corn flour, ginger garlic paste, salt and chilli powder.Make balls and deep fry till golden brown.Heat 2 tsp of oil, fry garlic then add soya sauce,chilli sauce, tomato sauce, ajinamoto, vinegar. Mix well.Add rice balls and fry for a while.Mix corn flour in cup of water, stir in balls.Cook for few minutes then remove fro the flame.Garnish with coriander leaves and spring onions.Serve hot.



CHILLI POTATO

Ingredients:
Potatoes - 250 gms
Spring onions - 1 -2
Red chillies - 4
Cashew nuts - 1 tbsp
Garlic - 1 tsp (grated)
corn flour - 2 tbsp
Salt to taste
Vegetable stock - 1 cup
Oil - 2 tbsp

Method:

Boil, peel and potatoes into pieces. Fry cashew nuts and keep aside.Mix corn flour in half cup of water.Heat oil in a pan,. add chopped red chilli, spring onion and cook for one minute.Now add potato pieces, cashew nuts, salt and vegetable stock, cook for 2-3 minutes.Add corn flour mixture and mix well.Remove from flame and serve hot.

OATS KHICHIDI

Ingredients:
Oats - 1 cup
Moong dal - 1/3 cup
Green chilli and Ginger paste - 2 tsp
Salt
Cumin seeds - 1/4 tsp
Oil - 2 tbsp

Method:

Heat oil in pressure cooker, fry cumin seeds, green chilli  and ginger paste and saute for a while.Add oats and saute for few seconds then add soaked moong dal and mix well.Add 1 1/2 cup water, salt and close the lid.Cook up to 2 whistles.Serve immediately with curd.

MUSHROOM PICKLE

Ingredients:
Mushrooms -  500 gms
Red chilli powder - 4 tsp
Salt 
Green Chillies - 12-15
Garlic flakes - 20
Oil - 2 cups

Method:

cut mushrooms into two pieces. Marinate the pieces with salt and keep aside for 60 minutes.Add chilli powder and mix well, keep aside for 30 minutes.Heat the pan, add marinated mushrooms and cook till they are dry in low flame.Add crushed garlic, green chillies and oil,  cook another 5 minutes.Cool and store in airtight container.

ORIENTAL VEGETABLES

Ingredients:
Radish - 115 gm
Carrots - 115  gm
Celery - 2 sticks
Green Capsicum - 1/2
Ginger - 1"
Garlic - 2 cloves
Thread egg noodles - 225 gms
Oil - 2 tbsp
Spring onions - 3-4
Bean Sprouts - 115 gms
Salt and freshly ground pepper

For Sauce:
Orange juice -  4 tbsp
Shoyu - 2 tbsp
Honey - 2 tbsp
Cider vinegar - 1 tbsp
Dry sherry - 1 tbsp
Corn flour - 1 tbsp
Tomato puree - 1 tsp 

Method:

Cut all the vegetables into strips, keeping them in separate piles. Crush the ginger and garlic. Mix the sauce ingredients in a bowl and keep aside.Boil the noodles as per the instructions of the packet. Drain and keep asideHeat a wok, add oil and heat until hot, then add the spring onions and ginger and stir fry for 2-3 minutes until softened.Add vegetables, garlic and stir fry for a further 2-3 minutes, leaving them still crunchy.Add the celery and green capsicum and stir fry for 2-3 minutes.Add the bean sprouts and continue cooking for 1-2 minutes.Stir the sauce mixture, pour it over the vegetables, add the drained …

SWEET AND SOUR CABBAGE

Ingredients:
Cabbage - 500 gms 
Tomatoes - 250 gms (chopped)
Carrot - 1 (shredded)
Vegetable oil - 3 tsp
Corn flour - 2 tbsp
Water - 180 ml
Vinegar - 2 tbsp
Sugar - 1 tbsp
Soya sauce - 1 tbsp
Salt

Method:

Heat 1 1/2 tsp of oil, fry tomatoes and carrots for about 5 minutes or till they are tender. Pass through sieve.Put corn flour, water, sugar, vinegar, sauce and salt in a vessel and bring it to boil and stir until the mixture is translucent. Keep aside.Cut the cabbage leaves into 1" squares.Heat the remaining oil, add cabbage and salt and fry it for 3-4 minutes. Pour the sauce over the fried cabbage and cook for 2 minutes.Serve immediately.

BAKED CAULIFLOWER RICE

Ingredients:
Uncooked Rice - 2 cups
Cauliflower florets - 300 gms
Cheese - 1/2 cup (grated)
Onions - 2 (sliced)
Salt and pepper to taste
Water - 4 cups
Oil - 1 tbsp

Method:

Cook rice in 4 cups of water till done.Boil cauliflower florets till tender.Heat oil, fry onions till brown.In a greased casserole, mix well the cooked rice, cauliflower, onions, salt and pepper.Sprinkle grated cheese on top and bake for about 20 minutes or until cheese turns gold.Serve hot.

CURD ICE CREAM SHAKE

Ingredients:
Flavored Curd - 1 1/2 cups
Ice cream - 4 scoops
Frooti packet - 1
Sugar - 4 tbsp
Choco flakes - 2 tbsp

Method:

Blend curd, frooti and sugar together till smooth.Add Ice cream and blend till frothy.Garnish with choco flakes and serve.

GATTE KI TARKARI

Ingredients:
Gram flour(Besan) - 1 cup
Oil - 2 tsp
Salt to taste
Thyme - 1/2 tsp
Water for kneading

For Gravy:
Onion - 1
Tomato Puree - 1 cup
Green chillies - 2 (chopped)
Ginger - 1" Piece (grated)
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Coriander leaves

Method:

Put 8 cups of water in a pan to boil. Mix besan,salt, thyme and oil together. Add enough water, rub well and make a stiff dough. Shape the dough into roll and drop them in boiling water.Simmer over a low flame for 30-35 minutes or till the roll is done. Remove.Cut the roll into half inch slices. Keep aside.Heat oil in a pan, fry cumin seeds, green chillies and onions till onions are transparent.Add tomatoes,salt , turmeric, chilli powder, coriander and cook in low flame till oil leaves.Pour 2 cups of water and let it boil. Put the gatta's in the gravy, cook in low flame for 5 minutes.Garnish with coriander leaves.Serve with puri.

CARROT CHUTNEY WITH CURD

Ingredients:
Carrots - 3
Fresh coconut - 1/4 cup
Ginger - small piece
Green chillies - 7-8
Curd - 1 cup
Salt to taste
Coriander leaves -  small bunch 

For Talimpu:
Oil - 1 tbsp
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Red chillies - 3
Curry leaves -  few

Method:

Peel and grate the carrots.Grate the coconut.Grind green chillies and ginger to make paste.In a bowl, put grated carrot, coconut, ground paste, chopped coriander, salt and curd.Mix well.Heat oil, add all talimpu ingredients, fry till mustard crackles then pour over chutney.Mix and serve.

SPICY POTATO SALAD

Ingredients:
Potatoes - 200 gms
Spicy bhujia - 1/2 cup
Mint chutney - 2 tbsp
Green chillies - 2-3 (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt to taste
Lemon  - 1(juice)

Method:

Boil, peel and chop potatoes into pieces.In a mixing bowl, put all the ingredients together and toss well.Serve immediately.

CHEESY SANDWICH

Ingredients:
Bread slices - 4
Cheese slices - 4
Mustard powder
Salt and pepper to taste

Method:

Place a cheese slice over a bread slice. Sprinkle mustard powder, salt and pepper. Put another bread slice over it. Then the cheese slice.Repeat the same process for other 2 slices.Bake in a preheated oven until cheese turns gold.Serve hot.

BURGER SANDWICH

Ingredients:
Burgers - 2
Cabbage - 1/2 cup (shredded)
Tomato - 1 (sliced)
Onion - 1 (sliced)
Coriander leaves - 1 tbsp(chopped)
Cucumber - 1/2 (sliced)
Mayonnaise - 2 tbsp
Salt and pepper to taste
Butter -4 tsp

Method:

Cut burgers into 2 slices. Apply butter on both sides and roast on hot griddle till they are slightly crisp.On top of the lower slice, place a little shredded cabbage, onion slice, tomato slice and cucumber slice alternatively.Sprinkle salt and pepper and top with mayonnaise.Cover with the upper slice and serve with ketch up.

BANGALA DUMPALA (POTATO) PULUSU

Ingredients:
Potatoes - 250 gms
Green chillies - 2-3
Onions - 2
Ginger garlic paste - 1 tsp
Tamarind - small lemon size
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Cloves -1
Cardamom - 1
Cinnamon - 1" stick
Bay leaf - 1
Fenugreek, mustard & cumin seeds - 1/4 tsp
Oil - 1 tbsp
Curry leaves -  few
Coriander leaves - 1 tbsp

Method:

Finely chop onions and green chillies. Peel and cut potatoes into medium size pieces.Soak tamarind in hot water and extract juice from it.Heat oil in kadai, add cloves, cinnamon, cardamom, fenugreek, mustard, cumin seeds and curry leaves. Fry for few seconds.Add chopped onion and green chillies and saute till onions are transparent.Add ginger garlic paste, salt, turmeric, chilli powder and saute.Add potato pieces, stir and add enough water and close the lid.Cook till pieces are tender then add tamarind juice and coriander leaves.Close the lid and cook for 5 minutes in low flame or until done.


STRAWBERRY ICE CREAM MERINGUES

Ingredients: Egg whites - 3 Vanilla essence -1 tsp Cream of tartar - 1/4 tsp Salt -  a pinch Sugar - 1 cup Strawberry Ice cream  Straw berry slices
Method: Keep egg whites at room temperature. add vanilla, cream of tartar and salt. Beat till frothy.Gradually add sugar, a small amount at a time,beating till very stiff peaks form and sugar is dissolved.Cover cooky sheet with plain ungreased paper. Makes 5 large meringue shells, using about 1/2 cup measure for each. shape with spoon to make shells.Bake in very slow oven (275) for one hour.for crisper meringues, turn off heat and let it dry in oven (door closed) about one hour.Fill cooled meringue shells with ice cream top up with sliced strawberries.




















DOODHI MUTHIA

Ingredients:
Bottle gourd (Doodhi) -  1 cup (grated)
Besan - 1/2 cup
Rice flour - 3/4 cup
Green chillies - 2 (chopped)
Ginger - 1" piece (grated)
Coriander -  cumin powder - 1 tsp
Turmeric - 1/4 tsp
Chilli powder - 1/2 tsp
Grated coconut - 2 tbsp
sugar - 1 tsp
Asafoetida -  a pinch
Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Salt - 1 tsp

For Garnishing:
Grated coconut
Coriander leaves

Method:

Mix besan, rice flour, salt, chilli powder, turmeric, cumin and coriander powder and sugar in a bowl.Add grated gourd, coconut, green chillies and ginger. Bind the dough with the help of some water.Roll it into long thin rolls or spread in greased thali and steam cook. When cooked, remove and cut into pieces.Heat oil in a pan, add mustard seeds, asafoetida and temper the muthias.Garnish with coriander leaves and grated coconut.

EGG AND ONION SOUP

Ingredients:
Eggs - 2 (lightly beaten)
Onions - 1 cup (finely chopped)
Bone or meat stock - 1 litre
Soya sauce - 1 tbsp
MSG - 1/4 tsp
Butter - 1 tbsp
Corn flour - 1 tbsp
Salt and pepper to taste

Method:

Heat butter in a sauce pan. Add corn flour and brown. Add stock gradually, stirring briskly.Add all other ingredients except eggs, and cook on low heat for half an hour.Pour the eggs onto the soup and stir gently, so that the egg batter forms into strings.Serve steaming hot.

EGGS WITH CASHEW NUTS

Ingredients:
Boiled eggs - 6
Cashew nuts - 100-150 gms
Onions - 250 gms
Tomatoes - 250 gms
Green chillies - 4
Milk - 1 1/2 cup
Turmeric -1/2 tsp
Salt to taste
Red chilli powder - 1 tsp
Cumin & mustard seeds - 1/2 tsp
Curry leaves -  few
Oil - 100 gms
Coriander leaves - 2 tbsp(chopped)

Method:

Finely chop onions, tomatoes and green chillies.Heat oil, fry eggs till golden brown and keep aside. Fry cashew nuts and keep aside.In the remaining oil , add cumin, mustard and curry leaves. Fry till mustard crackles.Fry onions and green chillies until onions are transparent.Add tomatoes, salt, turmeric and chilli powder and cook till tomatoes are soft.Stir eggs, cashew nuts and milk, cook another 3-4 minutes.Lastly garnish with coriander leaves.


BHATURA

Bhatura is a fried bread popular for breakfast or as a snack at teatime. It is served with channa curry or potato curry.

Ingredients:
Maida - 250 gms
Curd - 125 gms
Salt  -  a pinch
Sugar - 1 tsp
Baking soda - 1 tsp
Ghee - 1 tsp
Warm water - 6 tbsp
Oil

Method:

Sieve maida, baking soda and salt together. Add sugar, curd (not chilled) and enough warm water to make it into a soft dough. Continue kneading the dough till it does not stick to the fingers or bowl. Apply melted ghee to the hand and continue kneading till the dough becomes pliable. Cover it with a wet cloth and leave it to swell in a warm place or over a pan of warm water for 3-4 hours.Divide it into 10-12 equal parts, shape into balls and roll out into rounds.Fry them one at a time, in smoking hot ghee/ oil till light brown and pop up.Serve with curry.

SMALL ONION BAJJI

Ingredients:
Small onions - 250 gms
Besan - 1 cup
Salt to taste
Cumin seeds - 1/2 tsp
Chilli powder - 1 tsp
Oil for frying

Method:

Mix besan, salt, chilli powder, cumin seeds and sufficient water to make little thick batter.Peel the top layer of onions and dip in the batter and deep fry till golden in colour.Serve hot with chutney.

RICE WITH STEAK AND ONIONS(JAPANESE STYLE)

Ingredients:
Short grained rice - 6 cups (cooked)
Onion - 1
Rump steak - 250 gms (thinly sliced)
Dashi - 1 cup
Dark  soya sauce - 1/3 cup
Mirin - 1/3 cup
Ginger juice - 2 tbsp
Vegetable oil - 3 tbsp

Method:

Keep rice warm while you prepare rest of dish. Peel and thinly slice onion.Heat the oil in a heavy based fry pan over high heat. Saute the onion until transparent.Add the thinly sliced steak and saute until the meat loses its red colour.Mix dashi, soya sauce, mirin and ginger juice together and add to the pan. Continue to cook for one minute.Divide the rice into individual serving bowls. Arrange steak and onions on the top.Spoon sauce over and serve.

MALABAR MASALA

Ingredients:
Red chillies -10
Coriander seeds - 1 tsp
Black pepper - 1 tsp
Mustard seeds - 1/2 tsp
Cloves -6
Cinnamon - 2"
Turmeric - 1/2 tsp
Asafoetida - a pinch
Nutmeg - a pinch

Method:

Dry roast red chillies, coriander seeds, pepper, cloves and cinnamon till aroma comes.Cool and grind along with other ingredients to make powder.Store in airtight container.Add little lemon juice and salt to this masala and marinate to crab, fish, prawns.

ZARDA PULAO

Ingredients:
Rice - 250 gms
Ghee - 115 gm
Cloves - 6
Kishmish - 30 gms
Pista - 30 gms
Almonds - 30 gms
Saffron - 1/4 tsp
Kewra essence - 5-6 drops
Green cardamom - 8
Sugar - 230 gms
Silver leaves - 3-4

Method:

Wash and soak rice for half an hour. Also wash and soak kishmish in sufficient water adding a teaspoonful of sugar.Heat the ghee, add cloves, cardamom and stir. Add rice and fry for 5 minutes. Add enough water, cover and cook till rice is almost done.Add sugar and saffron and cook till they are fully dissolved.Add half of the blanched almonds, pista, soaked kishmish and kewra essence.Cover and cook in very low flame for 15 -20 minutes. Decorate with silver leaves and sprinkle the remaining shredded almonds and pista over it.Serve hot.

SHRIKHAND

Ingredients:
 Hung Curd - 500 gms (fresh)
Sugar powder - 200 gm
Cardamom powder - 1/8 tsp
Cashew nuts - 10
Chironji - 2 tsp

Method:

For hung curd, tie the fresh curd in muslin cloth and hang for one hour.In a bowl, put the curd and sugar and mix well till smooth.Add cardamom powder and keep it in refrigerator.Serve chilled, garnish with chironji and cashew nuts.


FISH IN BANANA LEAVES

Ingredients:
Good quality fish - 1 kg
Fresh coconut - 1/4
Green chillies - 4
Cumin seeds - 1 tsp
Garlic flakes - 4
Salt - 1 1/2 tsp
Turmeric - 1 tsp
Lime - 1
Fresh coriander leaves - 1 tbsp
Banana leaves as required
Oil

Method:

Cut the fish into long pieces. Wash them clean after rubbing them for some time with salt and turmeric.Place them in a colander to drain out the water. Take them out from the colander and place them on a coarse cloth, fold the cloth over the pieces. this would completely make the fish pieces dry.Grind coconut, coriander, cumin seeds, green chillies and garlic together along with salt. Squeeze out the juice from the lime and mix with the paste.Smear each piece of fish with the ground paste. When all the pieces are well smeared with the paste, keep them in a big plate. Let them remain for 15 minutes so that they are well soaked in the paste.Wash, dry and cut the banana leaves into big squares. Grease each square with a little oil and place one piece of fish in the centre. Fol…

RICE DHOKLA

Ingredients:
Rice - 1 cup
Urad dal - 1/2 cup
Buttermilk - 1 cup
Salt - 1/4 tsp

For Seasoning:
Oil - 1 tsp
Cumin & Mustard seeds - 1/2 tsp
Asafoetida -  a pinch
Curry leaves -  few

Method:

Soak the rice and dal for 2-3 hours.Grind the rice and dal along with the buttermilk and salt to a thick batter. Leave the batter for a few hours.Pour the batter on to a greased plate and steam it for 5 minutes.Cut it into desired shapes.Heat oil and fry the seasoning ingredients till splutter. Pour it over the dhokla pieces.Serve hot with curd, chutney or sauce.

NIMBOO KA ACHAR (LIME PICKLE)

Ingredients:
Fresh lemons - 230 gms
Salt - 60 gms
Ginger - 115 gms (sliced)
Chilli powder - 1 tsp
Asafoetida-  1/8 tsp
Mustard oil - 240 ml
Mustard seeds - 1 tsp
Whole red chillies - 15 gms
Green chillies - 15 gms (sliced)
Fenugreek powder - 1 tsp
Juice of limes - 6
Salt - 40 gms

Method:

Wash and dry the lemons with a clean dry cloth. Make 4 cuts in each lime, rub the salt all over and insert into the cuts. Keep in a jar for about 2-3 weeks and shake every alternate day.Heat the oil till smoke appears then remove from fire, add asafoetida.Add chilli powder and heat till the red colour comes but but it is not burnt. take the pan off the fire, add mustard seeds, red chillies and stir till it splutters.Add ginger, green chillies and limes cut into 4 pieces. Simmer till the ginger and the limes are a little tender.Add salt and fenugreek powder, stir and simmer for 2-3 minutes. Remove from the fire, add lemon juice and mix well.Cool and transfer into sterilized glass jar.


BEAN CHAAT

Ingredients:
Chickpeas - 1 cup
Kidney beans - 1 cup
Black eyed beans - 1 cup
Coriander leaves - 1 cup
Onions - 2-3 (finely chopped)
Pomegranate seeds - 1 cup
Tomatoes - 2-3 (finely chopped)
Lime juice - 3-4 tbsp
Salt to taste
Chaat masala - 2 tsp

Method:

Soak the beans separately overnight. Drain, wash and several changes of the water and boil each of the beans separately with salt.Cool and drain. Place all the drained beans in a bowl. Add the remaining ingredients and toss.Serve at room temperature with date and tamarind chutney and cucumber and mint raita.


BURFI CHOCOLATE

Ingredients:
Khoa - 250 gms
Cocoa - 15 gm
Powdered sugar  - 70 gm
Butter - 15 gms (optional)
Silver leaves - optional for decorating

Method:

Divide the khoa into 2 parts. Heat one part over slow fire, mash and add 30 gms of sugar. Stir well and heat until it dries up.Remove from fire, cool slightly and spread over a greased tray. Heat the remaining half of the khoa over slow fire, mash and add cocoa powder and remaining sugar.Add butter if the khoa is not sufficiently greasy.Stir till all the ingredients are thoroughly mixed. Remove the mixture from the fire, cool a little, and spread it over previously layered one.Decorate with silver leaf and leave it to set.Cut into diamond pieces after it becomes firm.

RAGI IDLI

Ingredients:
Ragi - 1 cup
Urad dal -1/2 cup
Fenugreek seeds - 2 tsp
Salt - 1/4 tsp

Method:

Clean and soak ragi, dal and fenugreek seeds overnight.Grind them using enough water to make thick batter like normal idli batter.Add salt and leave the batter aside for some time for fermentation.Pour the batter into idli moulds and steam for 6- 7 minutes.Serve hot with sambar or chutney.

PICKLED CAULIFLOWER

Ingredients: Cauliflower – 1 medium head Red pepper – 1 Celery – 2 stalks Salt – 1 tsp Rice vinegar – ½ cup Sugar – 2 tbsp Water – 1/3 cup
Method: Cut the cauliflower into florets. Bring a large amount of salted water to boil and drop the florets into it.  Cook for 30 seconds, then drain and plunge the cauliflower into a bowl of iced water. Drain and pat dry with towel. Wash and de-seed the pepper and cut into thin strips. Place the cauliflower and pepper into a large bowl. Sprinkle with 1/3 tsp of salt. Wash the celery and slice into strips on the diagonal. Place in a bowl and sprinkle with 2/3 tsp of salt. Leave to stand for 10 minutes, then drain. In a bowl, combine the rice vinegar, sugar and water. Bring to the boil over a medium heat. Remove and allow cooling to room temperature. Place all the vegetables in a large glass bowl and pour the vinegar over. Cover and leave for 8 hours in the refrigerator before serving.

SPINACH WITH DRUMSTICKS

Ingredients:
Drumsticks  - 2
Spinach - 150 gms
Onions  - 4
Green chillies - 4
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Cumin seeds - 1/4 tsp
Oil - 2 tbsp

Method:

Finely chop onions and green chillies. Cut drumsticks into 2" pieces. Finely chop spinach.Heat oil in a pan, add cumin seeds and allow it to splutter. Add chopped onion, green chillies and saute till onions are transparent.Add drumsticks, turmeric, cover and cook in low flame for 5 minutes. Stir occasionally.Add spinach, salt, chilli powder, stir fry for 2-3 minutes then add 1 cup of water and close the lid.Cook till drumsticks are tender and curry is little thick.Serve.

SORAKAYA - TELAGA PINDI

Ingredients:
Bottle Gourd - 1 small Telaga pindi - 1 cup
Red chillies - 6
Garlic cloves - 5-6
Salt to taste
Turmeric - 1/4 tsp
Green chillies - 6
Curry leaves - few
Oil - 50 gms
Channa dal - 1/4 tsp
Mustard & Cumin seeds - 1/4 tsp

Method:


Peel and cut bottle gourd into pieces. Grind 3 red chillies along with telaga pindi for making powder.Heat oil in kadai, add broken red chillies,channa dal, Mustard, cumin seeds and curry leaves. Fry till mustard crackles.Add chopped green chillies, gourd pieces, salt and turmeric, cover and cook till gourd is tender and done. Add little water if necessary.Lastly sprinkle telaga pindi, mix well and cook another 5 minutes in low flame. 


RAWA PAKODI

Ingredients:
Rawa  - 250 gms
Sour curd - 1 glass
Onions - 2
Green chillies - 5-6
Ginger - small piece
Salt to taste
Curry leaves -  few
Baking soda -  a pinch
Cumin seeds - 1 tsp
Oil for frying

Method:

Soak rawa in curd for 30 minutes. Finely chop onions, green chillies and ginger.Mix chopped onion, green chillies, ginger, soda, salt, curry leaves and cumin seeds in rawa mixture.Mix well, add little water if necessary.Heat oil in kadai, drop little balls and deep fry till golden.Serve hot with chutney.


STUFFED BITTER GOURD WITH POTATOES

Ingredients:
Tender bitter gourds - 10
potatoes - 4
Spring onions - 4
Tomatoes - 2
Green chillies - 4 (chopped)
Salt to taste 
Oil - 1 tbsp

Method:

Scrape the skin of bitter gourds to get a smooth surface. Make a slit lengthwise and remove the pulp. Sprinkle a little salt on them and keep aside.Boil potatoes and mash them. Heat oil, add chopped spring onions with tender green leaves till light brown. Add minced tomatoes, green chillies and salt. cook for 5 minutes. Remove from fire and mix with potatoes.Squeeze out the salty water from gourd pieces. Stuff them with the mixture and close firmly. If necessary, use a thread to tie around each of them before arranging them on a baking dish.Bake for 45 minutes or till they are tender when pierced.

SUNAMUKHI CHARU

Ingredients:
Sunamukhi aku - 100 gms
Tamarind - lemon size
Green chillies - 2
Coriander powder - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

For Talimpu:
Oil/Ghee - 2 tsp
Red chilli - 1
Fenugreek seeds - 1/4 tsp
Cumin & mustard seeds - 1/4 tsp
Garlic cloves - 2 (crushed)
Curry leaves - few

Method:

Wash and boil sunamukhi aku in 1 litre of water. Boil it for 10 minutes then strain the water.Soak the tamarind in hot water and extract juice from it.Bring it to boil the water in another vessel, add tamarind juice, salt, turmeric, green chillies and curry leaves. Cook in low flame for 7-8 minutes then add coriander powder. Boil another 5 minutes.Heat oil in a pan, add all talimpu ingredients, fry till mustard crackles and pour over charu.This charu is good for indigestion and stomach troubles.