Bread Upma Tasty and Simple

Ingredients for Bread Upma

Bread slices – 6 pieces [remove the sides and cut into small pieces]
Tamarind juice – 2 tsp
Onions – 1 [chopped]
Green chilies – 3 [chopped]
Coconut – 2 tbsp [grated]
Mustard seeds – 1 tsp
Chana dal – 1 tsp [roasted &powdered]
Red chilli powder – ½ tsp
Ginger – 1 piece [chopped]
Chana dal – 1 tsp
Turmeric powder – ¼ tsp
Sugar – ½ tsp
Salt to taste
Oil – 1 tbsp
Curry leaves – 1 strand

Method of the preparation of Bread Upma

Mix the pieces of bread with diluted tamarind juice, salt, sugar, turmeric powder and keep aside.
Heat oil in a pan and put chana dal, mustard seeds, curry leaves and fry for 2 minutes.
Add chopped onions, chopped green chilies, chopped ginger and fry for 5 minutes.
Add red chilli powder and grated coconut. Stir continuously.
Add the pieces of bread and mix well.
 Add roasted chana dal powder and fry till the bread pieces become crispy.
Serve hot with mint chutney.

Aam Panna Recipe [Hot Summer Drink]

Tangy Aam Panna is a delicious and refreshing summer drink. It is a cooling raw mango drink. It can be store in bottles and used as desired  through the year. Learn how to prepare Aam Panna Hot Summer Drink

Raw mangoes –500 gms
Sugar – ½ cup
Water – 4 ½ cups
Cumin seeds – 2 tsp [roasted and powdered]
Mint leaves – 2 tsp [chopped]
Rock salt – ½ tsp
Salt to taste

Method of the Preparation of  Aam Panna

Boil the whole mangoes with 2 cups of water at least 10 minutes.
Squeeze out the pulp from each mango.
Mix the pulp with sugar, salt, cumin seeds powder, mint leaves and the remaining water.
Thereafter, adjust water according the desired consistency.
Then cook the raw mango drink at least 5 –8 minutes in low flame. Keep in refrigerator and serve cold.

Unnaka Chemmeen Chammanthy

INGREDIENT FOR DRY PRAWNS CHUTNEY

Dry coconut – 250 gms [powdered]
Dry prawns – 250 gms
Red chilies – 10
Salt to taste
Oil – 2 tbsp
Curry leaves – 1 strand

METHOD OF PREPARING CRY PRAWNS CHUTNEY

Heat oil in a pan, and put dry coconut, dry prawns curry leaves and red chilies and fry for 5 – 7 minutes.
Grind all the ingredients without adding water.
Keep the prawn’s chutney powder in an air tight container. [Can be kept for fifteen days to one month]
Serve with steamed rice, or fried rice.

SHAMMI KEBAB RECIPE

INGREDIENTS FOR SHAMMI KEBAB

Carrot – 100 gms
Green peas – 50 gms
Baby corn –100 gms
Cauliflower – 50 gms
French beans – 150 gms
Ginger – 10 gms [chopped]
Garlic – 10 gms [chopped]
Green chilies – 3 [chopped]
Onions – 2 [chopped]
Spinach – 2 cup [shredded and washed]
Chana dal – 50 gms
Roasted chana dal powder – 50 gms
Black cardamom – 2
Red chili powder – 2 tsp
Turmeric powder – 1 tsp
Cinnamon – 1 piece
Salt to taste
Oil – 3 tbsp

METHOD OF PREPARING SHAMMI KEBAB

Heat oil in a pan and add cinnamon, black cardamom and allow to splutter.
Add chopped onions, ginger, garlic and green chilies and fry for 5 minutes.
Wash and cut all the vegetables and add at this stage.
Cover the pan with a lid and cook for 10 – 15 minutes in low flame.
Add chilli powder, turmeric powder and salt to taste and mix well.
Mix the roasted chana dal powder so that the mixture can bind well.
Cook for another 2 minutes, stirring continuously. Remove from the fire and shape into round patties and grill these patties on a hot plate.
Serve hot with tomato ketchup.

SPROUTED MOONG [GREEN GRAM] IN COCONUT GRAVY RECIPE

INGREDIENTS FOR SPOROUTED MOONG IN COCONUT GRAVY

Sprouted moog [green gram] – 200 gms
Coconut -- ½ cup [grated]
Green chilies – 3 [chopped]
Tamarind juice – 1 tbsp
Asafoetida – 1 pinch
Curry leaves – 2 strands
Oil – 1 tbsp
Red chilies – 2
Sambar masala – 1 tsp
Salt to taste

METHODOF SPROUTED MOONG GREENS IN COCONUTGRAVY

Boil the sprouted moog and chopped green chilies in a pan with enough water to cover them. Cook on medium heat until soft.
Grind half of the coconut and mix with tamarind juice.
Add this paste to the moog with sambar masala powder, turmeric powder and salt, bring to boil.
Heat oil in a pan and put red chilies, mustard seeds, curry leaves, asafetida and fry for 2 minutes and pour into the moog dal and mix well.
Garnish with remaining coconut and curry leaves
Serve hot with rice and papad.

PRAWNS IN COCONUT GRAVY RECIPE

INGREDIENTS FOR PRAWNS IN COCONUT GRAVY

Prawns – 400 gms
Coconut – ½ cup [grated]
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Red chilli powder – 1 ½ tsp
Green chilies – 3 [cut into pieces]
Ginger – 1 piece [chopped]
Onion – 1 [chopped]
Oil – 1 tbsp
Salt to taste
Tamarind juice – 1 tbsp
Curry leaves – 2 strands

METHOD OF PRAWNS IN COCONUT GRAVY

Clean the prawns, pat dry, rub salt and keep aside.
Grind coconut, coriander powder, red chilli powder, turmeric powder by adding little water.
Heat oil in a pan and put chopped onions, green chilies, chopped ginger, and curry leaves and fry for 5 minutes.
Add coconut paste and tamarind juice and cook for 5 minutes.
Then add the prawns and cook for 15 – 20 minutes in low flame.
Remove from the heat, garnish with curry leaves.
Serve hot with steamed rice or fried rice.

COTTAGE CHEESE IN SAFFRON GRAVY RECIPE

INGREDIENTS FOR COTTAGE CHEESE IN SAFFRON GRAVY

Cottage cheese – 200
Saffron -- 10 [dissolved in 15 gms ]
Onions – 2 [chopped]
Pepper powder – 1 tsp
Oil – 2 tbsp
Garam masala [spicy masala] – 1 tsp
Fresh cream -- 50 gms
Salt to taste
FOR THE PASTE
Coconut – 2 tbsp [grated]
Cashew nut – 6
Ginger – 1 piece
Garlic flakes – 6
Curd – 50 gms

FOR THE GARNISHING

Saffron – 6 strands
Coriander leaves – 1 tbsp [chopped]

METHOD OF PREPARING COTTAGE CHEESE INSAFFRON GRAVY

Grind grated coconut, cashew nuts, garlic flakes, ginger and make a paste by adding the curd.
Heat oil in a pan, add onions and fry for 2--3 minutes.
Add salt, pepper powder and saffron milk
Cook for 5 minutes. Add cottage cheese and again cook for 5 minutes.
Remove from the fire and add cream and mix well.
Garnish with chopped coriander leaves and strands of saffron.
Serve hot with naan or chappati.

HOW TO MAKE ORANGE SQUASH

INGREDIENTS FOR ORANGE SQUASH

Orange juice –350 ml
Sugar – 700 gms
Citric acid – 1.5 gms
Orange colour – few drops
Orange essence – few drops
Potassium meta bi sulphate – 2 gms

METHOD OF PREPARING ORANGE SQUASH

Dissolve sugar in water and boil it for 10 – 15 minutes in low flame.
Add citric acid after 8 – 10 minutes and stir well to dissolve the sugar completely.
Strain the syrup through a muslin cloth and let it cool at room temperature.
Add orange juice, colour and essence and mix well.
Take out a 1 tbsp of the syrup and dissolve the potassium meta bi sulphate. Then add this in the remaining squash. Fill the squash in sterilized bottle.
Keep in cool and dark place

MIX VEGETABLE BONDA RECIPE

INGREDIENTS FOR MIX VEGETABLE BONDA

Beet root – 100 gms [grated]
Green peas – 100 gms [boiled]
Cabbage – 100 gms [grated]
Potatoes – 150 gms [boiled and mashed]
Cottage cheese – 100 gms [grated]
Pepper powder – 1 tsp
Chilli paste – 1 tsp
Ginger paste – 1 tsp
Salt to taste
Whole wheat flour – 25 gms [dissolve in 50 gms of milk]
Oil for frying

METHOD OF PREPARING MIX VEGETABLE BONDA

Mix all ingredients well. Make small balls, press a little, and give it a round shape.
Dip the bondas in the flour and milk batter and deep fry till golden brown.
Serve hot with green chutney or tomato ketchup.

SWEET RICE [COOKED IN JAGGERY] RECIPE

INGREDIENTS FPR SWEET RICE

Rice – 1 cup
Cardamom seeds – 1 tsp
Jaggery – 1 cup, powdered
Cinnamon – 1 piece
Butter – 1 tsp
Dry coconut – ¼ cup [powdered]
Water – 2 cups

METHOD OF PREPARING SWEET RICE [COOKED IN JAGGERY]

Soak Jaggery in 1 tbsp water and keep aside.
Soak the rice in water for 30 minutes.
Cook the rice in water with cinnamon, butter and cardamom seeds for 20 minutes in low flame.
Add Jaggery syrup and dry coconut. Mix well and cook for another 6 – 8 minutes.
Serve hot or cold.

RICE WITH SPINACH AND CARROT RECIPE

INGREDIENTS FOR RICE WITH SPINACH AND CARROT

Rice – 1 cup
Water – 2 cups
Carrot – 2 grated
Spinach – 150 gms
Onion – 1 chopped
Black cardamom – 1
Green chilies – 2 [chopped]
Red chilli powder – 1 tsp
Cloves – 3
Cinnamon – 2 pieces
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Cumin seeds – 1 tsp
Oil – 1 tbsp

METHOD OF PREPARING RICE WITH SPINACH AND CARROT

Heat oil in pan and put cumin seeds, chopped onions and fry for 2 minutes.
Add black cardamom, cloves, green chilies, ginger paste and garlic paste and fry for another 2 minutes.
Add grated carrot and spinach and mix well and cook for 5 minutes.
Then add in rice, water, salt and chilli powder. Mix gently.
Cover the pan with lid and cook in low flame at least 20 minutes.
Serve hot with papad or salad.

MASHED COTTAGE CHEESE WITH PEAS

MASHED COTTAGE CHEESE WITH PEAS 

INGREDIENTS FOR MASHED COTTAGE CHEESE WITH PEAS
Cottage cheese – 250 gms [mashed]
Green chilies – 3 [chopped]
Onion – 1 [chopped]
Tomato – 1 [chopped finely]
Cumin seeds – 1 tsp
Red chilli powder – 1 tsp
Garam masala [spicy masala] – ½ tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Oil – 1 tbsp
Peas – ½ cup
Salt to taste
METHOD
Heat oil in a pan and put cumin seeds, chopped onion and fry for 2 minutes.
Add chopped green chilies, chopped tomatoes, peas, salt, turmeric powder and fry for 5 minutes.
Add coriander powder, red chili powder. Stir continuously.
Now add the mashed cottage cheese, garam masala [spicy masala] and mix well.
Cook for 5 minutes in low flame.
Garnished with chopped coriander leaves.
Serve hot with rice or chappati.

COTTAGE CHEESE BALLS IN CREAM GRAVY [MALAI KOFTA]

COTTAGE CHEESE BALLS IN CREAM GRAVY [MALAI KOFTA]

INGREDIENTS FOR MALAI KOFTA

Cottage cheese – 250 gms [crumbled]
Boiled potato – 2 [grated]
Fresh coriander leaves – 1tsp [chopped]
Coriander powder – 2 tsp
Green chilies – 3 [chopped]
Soda bi carbonate – 1 pinch
Refined flour – 4 tsp
Oil for frying
Salt to taste

FOR THE GRAVY

Green chilies – 3 [chopped]
Cashew nuts – 10
Oil – 2 tbsp
Milk – 3 tbsp
Cream – 2 tbsp
Ginger – 1 piece [chopped]
Coriander powder –2 tsp
Garam masala [spicy masala] – ½ tsp
Black pepper powder – ½ tsp
Garlic – 1 tsp [chopped]
Poppy seeds – 1 tbsp
Salt to taste
Butter – 1 tbsp

METHOD OF PREPARING MALAI KOFTA

For the kofta, mix together all the ingredients and make into small balls or any shape of your choice and deep fry.
Heat oil in a pan and fry chopped onion, cashew nuts, poppy seeds, garlic, ginger and green chilies.
Grind all fried ingredients and make a paste.
Heat butter in a pan and fry onion paste for 5 minutes.
Add salt, coriander powder, pepper powder, garam masala [spicy masala], milk and cream.
Mix well and cook for 2 minutes.
Pour this gravy over the kofta and serve hot with chappati or rice.

CARROT MOOG DAL [YELLOW] SALAD

INGREDIENTS
Carrot – 3 [grated]
Moog dal [yellow] – ¼ cup
Coconut – 1 cup [grated
Asafoetida – 1 pinch
Green chilies – 3 [chopped]
Coriander leaves – 2 tbsp [chopped]
Lemon juice – 1 tbsp
Salt to taste
Oil – 1 tsp
Mustard seeds – 1 tsp
METHOD
Wash and soak the moog dal [yellow] for 30 minutes.
Mix grated coconut, moog dal, chopped coriander leaves, salt, and lemon juice.
Heat oil in a pan and put mustard seeds, chopped green chilies and asafoetida.
Fry for 2 minutes and add to the carrot salad and mix well.
Serve as starters before meals or with drinks.

RAW CUCUMBER IN COCONUT GRAVY

INGREDIENTS
Cucumber – 2 [grated]
Coconut – ½ cup [grated]
Green chilies – 3
Roasted chana – ¼ cup
Turmeric powder – 1 pinch
Asafoetida – 1 pinch
Tamarind juice – 1 tsp
Jaggery syrup – 2 tsp
Salt to taste
Oil – 1 tsp
Mustard seeds – 1 ½ tsp
Curry leaves – 1 strand
METHOD
Grind grated coconut, green chilies, roasted chana, ½ tsp mustard seeds, and turmeric powder by adding some water
Add tamarind juice, Jaggery syrup, coconut paste and salt to the grated cucumber and mix well.
Heat oil in a pan and put mustard seeds, and curry leaves. Fry for 1 minute and add to the cucumber mix.
Serve with rice or chappati.

PANTUAS [BENGALI SWEET]

INGREDIENTS
Khoya –100 GMS
Cottage cheese –200 gms
Semolina [sooji] – 10 gms
Milk – 20 Gms
Mishri – 10 Gms
Black cardamom seeds – ½ tsp
Ghee or oil for frying
Sugar – 300 Gms
Milk – 1 tbsp
Water – 400 Gms
METHOD
Dissolve sugar in water and boil for 5 minutes to get one string sugar syrup.
Add milk to the sugar syrup, the impurities of sugar will float on top
Remove the impurities and keep aside.
Mix cottage cheese, khoya, semolina [sooji] and milk. Mix gently and see that there are no grains left in mixture.
Make small balls of the mixture.
Flatten ball on the palm. Stuff it with mishri and seed of cardamom.
Raise the sides and cover the filling and give it a round shape.
Shallow fry in ghee or oil, till the balls become golden brown.
Remove the balls and dip in sugar syrup.

TOMATO - SWEET CORN SOUP

SWEET CORN

INGREDIENTS FOR  TOMATO SWEET CORN SOUP

Corn cobs – 200 gms [grated]
Green Peeppers -- 2 [cut into small pieces]
Onion -- 1 [diced]
Corn flour – 10 gms
Pepper powder – ½ tsp
Butter -- 1 tsp
Milk or stock -- 4 cups
Fresh cream – 3 tsp
Salt to taste

METHOD OF PREPARING TOMATO SWEET CORN SOUP

Cut vegetables except tomatoes, small pieces. Saute in butter for 5 minutes. Stirring all the time. Sprinkle flour over them and stir gently. Pour in milk or stock., add the chopped tomatoes and boil about 30 minutes on low flame.
 Add salt and pepper. Serve hot by adding fresh cream.

KASHMIRI KAHWA

INGREDIENTS
Water – 2 cups
Sugar – 2 tsp
Cinnamon – 1 [small piece]
Green cardamom – 1
Almond -- 2 tbsp [ground into rough powder]
Kashmiri tea leaves – ¼ tsp
METHOD
Powder the cinnamon and cardamom together. Boil the water by adding sugar, cinnamon and cardamom powder for 5 minutes.
Add tea leaves and let it remain till the tea turns green in colour.
Serve hot. Garnished with powdered almonds.

FENUGREEK KICHDI

INGREDIENTS
Fenugreek seeds – 50 gms
Rice – 1 cup
Coconut – 1 [grated]
Onion – 2 [chopped]
Red chilies – 8 [cut into pieces]
Salt to taste
METHOD
Boil the rice and fenugreek seeds in 3 cup of water at least 10 – 15 minutes.
Add chopped onions, grated coconut and salt.
Cook for another 5 – 7 minutes.
Serve hot with pickle.

LADY FINGER WITH ONION

INGREDIENTS
Lady finger – 250 gms [chopped]
Onion – 3 [chopped]
Carom seeds – 1 tsp
Ginger – 1 piece [chopped]
Oil – 1 tbsp
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Dry mango powder -1/2 tsp
Salt to taste
METHOD
Heat oil in pan put carom seeds and chopped onion and fry for 5 minutes.
Add chopped ginger, coriander powder, turmeric powder and red chili powder and fry for 2 minutes.
Add chopped ladyfinger and salt. Mix well.
Cover the pan and cook in low flame at least 8 – 10 minutes. Stir in between.
Add dry mango powder and mix gently.
Serve hot with rice or chapatti.

SPICY MUSHROOMS

INGREDIENTSMushroom – 250 gms [cut into small pieces]
Onions – 2 [chopped]
Ginger garlic paste – 1 tsp each
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Black pepper – ½ tsp
Cumin seeds – 1 tsp
Garam masala [spicy masala] – ½ tsp
Salt to taste
Fresh cream – 2 tsp
Oil – 1 tbsp
Sugar – 1 tsp
METHODHeat oil in a pan and put cumin seeds, chopped onions and fry for 2 minutes.
Add ginger garlic paste, coriander powder, red chili powder and turmeric powder and fry for 3 minutes.
Add chopped tomatoes and fresh cream. And fry for another 5 minutes.
Add mushrooms, salt, sugar, garam masala powder and mix well.
Cover the pan with a lid and cook for 15 –20 minutes in low flame. Stir in between.
Serve hot with chappati or rice.

GRAM FLOUR DESERT [BESAN SHEERA]
INGREDIENTS
Gram flour [besan] – 2 tbsp
Butter – 1 tbsp
Sugar – 4 tsp
Milk or water – 3 cup
Cardamom powder – 1 tsp
Almonds – 4 tsp [crush
METHOD
Heat butter in a pan and put gram flour [besan] and fry till the gram flour becomes light golden brown.
Pour in milk or water gradually. Keep stirring to avoid formation of lumps.
Add sugar, nuts and cardamom powder. Stir continuously.
Cook for 8 – 10 minutes in low flame.
Serve hot.

MUSTARD LEAVES CURRY [SARSON KA SAAG]

INGREDIENTS
Mustard leaves – 500 gms [chopped]
Spinach – 100 gms [chopped]
Bathua – 100 gms [chopped]
Salt to taste
Green chilies – 4 [chopped]
Ginger – 1 piece [chopped]
Garlic – 5 flakes [chopped]
Makka atta [yellow corn flour] – 2 tsp
Yogurt – 2 ½ tsp
Onion – 2 [chopped]
Tomato – 1 [chopped]
Butter or Oil – 1 tbsp
METHOD
Boil the all leaves with garlic, ginger and green chilies at least 10 minutes by adding 1 cup of water.
Allow to cool. Make a smooth paste in the blender.
Mix the makka atta in yogurt and add to the green paste.
Add salt and cook for 5 to 10 minutes. Keep aside.
Heat oil in a pan and put chopped onions and fry for 2 minutes.
Add chopped tomatoes and fry for another 5 minutes pour over the saag and serve hot with [yellow corn flour] makka ki chapatti

VEGETABLE BIRYANI

INGREDIENTS
Rice – 2 cup [soaked for 20 minutes]
Carrot -- 1 cup [cut into small cubes]
French beans – ½ cup [cut into small pieces]
Cauliflower -- 1 cup [cut into pieces
Green peas – 1 cup
Butter or oil – 1 tbsp
Onion – 1 sliced
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Clove – 4
Pepper corn – 2
Bay leaf – 2
Green cardamom -- 4
Cumin seeds – 1 tsp
Cinnamon – 1 piece
Salt to taste
Water – 4 cup
METHOD
Heat oil in a pan and put cumin seeds, onion slices and fry for 5 minutes.
Add ginger garlic paste and fry for 2 minutes.
Add bay leaf, cloves, cinnamon, cardamom, black pepper corn and fry for 2 minutes.
Now add and mix vegetables.
Add rice, water and salt. Mix well.
Cover the pan and cook for 20 minutes.
Serve hot.

COTTAGE CHEESE IN BUTTER MASALA

INGREDIENTS
Cottage cheese – 200 gms
Onion paste – 125 gms
Tomato puree – 1 cup
Fresh cream – 100 gms
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Red chilli powder – 1 tsp
Cumin seeds powder – 1 tsp
Garam masala [spicy masala] – ½ tsp
Butter – 50 gms
Capsicum – 3 [cut into long pieces]
Green chilies 3 [slit length wise]
Onion – 3 [cut into rings]
Oil – 2 tbsp
Salt to taste
METHOD
Heat oil in a pan, add onion, ginger and garlic paste and fry for 5 minutes.
Add red chilli powder and cook for 2 minutes.
Add cumin seeds powder, garam masala [spicy powder], tomato puree and salt. Stir continuously.
Add 1 ½ cup of water and cook for another 15 minutes in low flame.
Heat butter in a pan, add capsicum, onion rings and green chilies and fry for 2 minutes
Add the fried capsicum and green chilies into the gravy.
Add cottage cheese and fry for 2--3 minutes. Add fresh cream and serve hot.

PINEAPPLE CURRY

INGREDIENTS
Pineapple – 500 gms [cut into cubes]
Coconut -- ½ cup [grated]
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Yogurt – 100 ml
Red chilli –2 [cut into 2 pieces]
Oil – 1 tsp
Salt to taste
Curry leaves – 1 strand
METHOD
Boil the pineapple with turmeric powder, red chilli powder and salt
Grind the grated coconut, cumin seeds and ½ tsp mustard seeds by adding some water.
Add the coconut paste to the boiled pineapple and cook for 2 minutes.
Add the yogurt and cook for 1 minute.
Heat oil in a pan and put mustard seeds, red chilies and curry leaves and fry for 2 minutes then add to the pineapple curry.
Serve hot with rice or chapatti.

CURRY LEAVES CHUTNEY

INGREDIENTS
Curry leaves – 50 gms
Ginger – 5 gms
Onion – 1[chopped]
Tamarind – 10 gms
Red chilli – 10 gms
Coconut – 1 cup [grated]
Salt to taste
Mustard seeds – 1 tsp
Oil – 1 tbsp
METHOD
Grind curry leaves, red chilies, tamarind, ginger, coconut, onion and salt by adding some water.
Heat oil in a pan put mustard seeds and fry for 1 minute.
Add the paste and fry for 6 -- 8 minutes in low flame.
Serve with rice or chapatti.

CAULIFLOWER WITH POTATO

INGREDIENTS
Cauliflower – 250 gms [cut into pieces]
Potato – 3 [cut into cubes]
Tomato – 2 [chopped]
Cumin seeds – 1 tsp
Oil 1 ½ tbsp
Onion – 2 [chopped]
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Garam masala [spicy masala] powder – ½ tsp
Salt to taste
Coriander leaves – 1 tbsp [chopped]
METHOD
Heat oil in pan and put cumin seeds, chopped onions, ginger garlic paste and fry for 5 minutes.
Add chopped tomatoes and fry for 5 minutes.
Add turmeric powder, coriander powder, red chilli powder and fry for 2 minutes.
Add cauliflower, potato cubes and salt and mix well. Cover the pan with a lid and cook for 10 – 15 minutes. Stir in between.
Add garam masala powder and mix gently.
Transfer into a serving bowl and garnish with chopped coriander leaves,
Serve hot with chapatti or rice

CAPSICUM WITH POTATO

INGREDIENTS
Capsicum – 250 gms [cut into pieces]
Potato – 4 [cut into cubes]
Tomato – 2 [copped]
Ginger – 1 piece [chopped]
Green chilies [chopped]
Cumin seeds – 1 tsp
Onion -- 2 [chopped]
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Oil – 1 tbsp
Coriander leaves – 1 tsp [chopped]
Salt to taste
METHOD
Heat oil in a pan and put cumin seeds
and chopped onions and fry for 3 – 4 minutes.
Add chopped green chilies, chopped ginger and chopped tomatoes and fry for 5 minutes.
Add coriander powder, turmeric powder and red chili powder and fry for another 2 minutes.
Add capsicum, potato cubes and salt to taste. Mix well.
Cover the pan with a lid and cook for 10 – 15 minutes in low flame. Stir in between.
Transfer into a serving bowl and garnish with coriander leaves.
Serve hot with chapatti

CHICKEN IN COCONUT GRAVY

INGREDIENTS
Chicken – 1 kg
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Curry leaves – 2 strands
Green chilli – 4 [chopped]
Mustard seeds – 1 tsp
Onion – 200 gms [chopped]
Tomato – 2 [chopped]
Garam masala [spicy powder] – 2 tsp
Turmeric powder – ¼ tsp
Coriander powder – 2 tsp
Red chilli powder – 2 tsp
Oil – 4 tbsp
Pepper powder – ½ tsp
Salt to taste
FOR THE PASTE
Coconut – 1 cup [grated]
Onion – 1 [chopped]
Curry leaves – 1 strand
METHOD
Heat I tbsp oil in a pan and fry grated coconut and chopped onion till the coconut becomes golden brown.
Grind the fried coconut and onion in a mixer grinder by adding some oil.
Heat oil in a pan and put mustard seeds, curry leaves, ginger garlic paste and fry for 2 minutes.
Add chopped onions and chopped green chilies and fry for 5 minutes.
Add turmeric powder, coriander powder, red chilli powder, garam masala powder and pepper powder and stir continuously.
Add chopped tomatoes and fry for 5 minutes.
Add chicken and salt and mix gently.
Cover the pan with a lid and cook in low flame at least 10 minutes.
Add the coconut paste and mix well.
Cook for another 10 – 15 minutes.
Serve hot with rice or chapatti.

MOOG DAL CURRY

INGREDIENTS
Moog dal – 150 gms
Green chilies – 3 [cut into pieces]
Tomatoes – 2 [chopped]
Asafoetida – ¼ tsp
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Cumin seeds – 1 tsp
Coriander leaves – 1 tsp [chopped]
Oil – 1 tsp
Salt to taste
METHOD
Boil the moog dal in pressure cooker with salt.
Heat oil in a pan and put cumin seeds, green chilies and asafoetida and fry for 2 minutes.
Add tomatoes and fry for 5 minutes.
Add turmeric powder, red chilli powder, coriander powder and fry for another 2 minutes and add to the boiled moog dal.
Mix well and cook for 2 minutes.
Garnish with chopped coriander leaves.
Serve hot with rice or chapatti

PUMPKIN WITH CHANA DAL

INGREDIENTS
Pumpkin – 500 gms [cut into cubes]
Chana dal – 100 gms [boiled in pressure cooker]
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coconut – ½ cup [grated]
Cumin seeds ½ tsp
Oil – 2 tsp
Red chilies – 2 [cut into 2 pieces]
Salt to taste
Mustard seeds – 1 tsp
Curry leaves – 1 strand
METHOD
Boil the pumpkin cubes in water with red chilli powder, turmeric powder and salt.
Grind the grated coconut and cumin seeds by adding some water.
Add the boiled chana dal and coconut paste into the boiled pumpkin and mix well.
Cook for 5 minutes.
Heat oil and put red chilies, mustard seeds and curry leaves and fry for 2 minutes.
Serve hot with rice.

RAW MANGO COCONUT CHUTNEY

INGREDIENTS
Coconut – 1 cup [grated]
Raw mango – 1 small size [cut into pieces]
Red chilli – 4 [fry without oil]
Onion – 1 [cut into pieces]
Curry leaves – 1 strand
Salt to taste
Coconut oil – 1 tsp
METHOD
Grind grated coconut, raw mango pieces, red chilies, onion, curry leaves and salt in a mixer grinder.
Transfer into a bowl and add coconut oil.
Mix well and garnish with curry leaves.
Serve with rice, dosa and idli

BEET ROOT WITH COCONUT

INGREDIENTS
Beet root – 250 gms [chopped]
Coconut – ½ cup [grated]
Green chilies – 4
Onion – 1 [cut into pieces]
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Red chilies – 2 [cut into 2 pieces]
Curry leaves – 1 strand
Oil – 2 tsp
Salt to taste
METHOD
Heat oil in a pan put mustard seeds, urad dal, chana dal, red chilies and curry leaves and fry for 2 minutes.
Add chopped beet root and salt. Mix well. Cover the pan with a lid and cook for 8 – 10 minutes.
Grind the coconut with onion, green chilies.
Add coconut paste into the cooked beet root and mix well.
Cook for 5 minutes.
Serve hot with rice or chapatti.

COTTAGE CHEESE STICKS

INGREDIENTS
Cottage cheese – 150 gms [cut into cubes]
Potato – 75 gms [cut into cubes]
Capsicum – 50 gms
Tomato – 75 gms
Chaat masala – 1 tsp
Oil for frying
Tooth picks – 12
METHOD
Deep fry potato cubes till it becomes crispy.
Shallow fry the cottage cheese cubes.
Heat oil in a pan and fry the capsicum for 1 minute.
Mix all the ingredients in a bowl and sprinkle the chaat masala.
Pierce one piece each of potato, tomato, cottage cheese and capsicum in the tooth pick.
Serve as snack.

WHOLE WHEAT FLOUR LADDU

INGREDIENTS
Whole wheat flour – 1 cup
Sugar – 1 ¼ cup [powdered]
Ghee – ¾ cup
Dry fruits – ¼ cup [grated]
Cardamom powder – ½ tsp
METHOD
Heat ghee in a pan and add wheat flour and stir continuously till the wheat flour turns light brown in colour.
Allow to cool for 10 minutes.
Add sugar powder, grated dry fruits and cardamom powder and mix gently.
Make small balls.
Serve cold.

CABBAGE WITH COCONUT

INGREDIENTS
Cabbage – 500 gms [chopped]
Coconut – ½ cup [grated]
Green chilies – 5
Onion – 1 [cut into pieces]
Curry leaves – 2 strands
Turmeric powder – ¼ tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Oil – 2 tsp
Salt to taste
METHOD
Heat oil in a pan put mustard seeds, chana dal, urad dal, curry leaves and fry for 2 minutes.
Add chopped cabbage, turmeric powder and salt to taste and mix well.
Cover the pan with a lid and cook for 10 minutes in low flame.
Grind grated coconut, green chilies, onion and few curry leaves in a mixer grinder and add to the cabbage and mix well.
Cook for another 5 minutes.
Serve hot with rice or chapatti.
.

BLACK CHANA [KALA CHANA] SUNDAL RECIPE

Black Chana Sundal

INGREDIENTS FOR BLACK CHANA SUNDAL

Black chana [kala chana] – 250 gms [soak overnight and boiled in pressure cooker with salt]
Coconut – ½ cup [grated]
Green chilies – 5 [cut into pieces]
Curry leaves – 1 strand
Asafoetida – 1 pinch
Mustard seeds – 1 tsp
Lemon juice – 3 tsp
Salt to taste

METHOD OF PREPARING BLACK CHANA SUNDAL

Heat oil in a pan put mustard seeds, green chilies, asafoetida and curry leaves and fry for 2 minutes.
Add boiled black chana without water and mix well.
Add grated coconut and cook for 5 minutes. Add lemon juice and mix well.
Serve hot as a snack.

PAPAYA SWEET CHUTNEY RECIPE

PAPAYA

INGREDIENTS FOR PAPAYA SWEET CHUTNEY

Ripe papaya pulp – 250 gms
Sugar – 150 gms
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chilli powder – 1 tsp
Black pepper powder – ½ tsp
Cumin seeds – 1 tsp
Oil – 1 tsp
Salt to taste
Vinegar – 2 tsp
Sodium benzoate – 1 gms

METHODOF PREPARING PAPAYA SWEET CHUTNEY

Heat oil in a pan put cumin seeds, ginger garlic pastes, and fry for 2 minutes.
Add ripe papaya pulp, sugar, black pepper powder, red chilli powder and salt to taste.
Stir continuously.
Cook for 30 minutes or till you achieve the desired thickness.
Add vinegar and preservative.
Cool and fill in an air tight jar.

RED TOMATO GRAVY RECIPE

RED TOMATO GRAVY

INGREDIENTS FOR RED TOMATO GRAVY

Tomato -- 200 gms [chopped]
Ginger – piece [chopped]
Garlic flakes – 6 [chopped]
Red chilli powder – 1tsp
Cumin seeds --1 tsp [roasted]
Garam masala [spicy masala] ½ tsp
Sugar - 1tsp
Oil 2 tbsp
Salt to taste

METHOD OF PREPARING RED TOMATO GRAVY

Heat oil in a pan and put cumin seeds, chopped ginger, chopped garlic flakes and fry for 2 minutes.
Add chopped tomatoes and stir continuously till tomatoes become soft.
Blend in a liquidizer.
Add red chilli powder, garam masala powder [spicy masala], sugar and salt and cook for 5 minutes.
Use as required.

HOW RO MAKE TAMARIND CHUTNEY

TAMARIND CHTNEY

INGREDIENTS FOR TAMARIND CHUTNEY

Tamarind – 75 gms
Jaggery – 200 gms
Dates – 50 gms
Red chilli powder – 2 tsp
Cumin seeds – 2 tsp [roasted and powdered]
Rock salt – 2 tsp
Garam masala [spicy masala] powder – ½ tsp
Salt to taste

METHOD OF PREPARING TAMARIND CHTNEY

Remove the seeds of dates.
Cook the tamarind juice and dates for 8 minutes in low flame.
Blend in a liquidizer and strain.
Keep on flame, add jiggery and all the spices and cook for 8 minutes in low flame.
Cool. Store in an air tight container.
It can be stored in the refrigerator for 2 – 3 months.
Serve with pakodas, samosas and dahi vada

HOW TO MAKE MANGO SWEET CHUTNEY

MANGO SWEET CHUTNEY

INGREDIENTS FOR MANGO SWEET CHUTNEY

Mango pulp – 200 gms
Sugar – 150 gms
Red chilli powder – 1 tsp
Black pepper powder – ½ tsp
Cinnamon powder – ¼ tsp
Garam masala [spicy masala] – ½ tsp
Cumin seeds – 1 tsp [roasted and powdered]
Salt to taste
Vinegar -- 2 tsp

METHOD OF PREPARING MANGO SWEET CHUTNEY

Mix sugar with mango pulp and keep it over night or 6 – 8 hours.
Add salt, black pepper powder, red chili powder, cinnamon powder, cumin seeds powder and garam masala powder and mix gently.
Cook all ingredients at least 20 -- 25 minutes in low flame.
Add vinegar, cool and preserve in an air tight jar.

APPLE CHUTNEY RECIPE

APPLE CHUTNEY

INGREDIENTS FOR APPLE CHUTNEY

Apple pulp – 250 gms
Sugar – 75 gms
Red chilli powder – ½ tsp
Black pepper powder – ½ tsp
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Cumin seeds – 1 tsp
Oil – 2 tsp
Sodium benzoate – 2 gms
Vinegar – 2 tsp
Salt to taste

METHOD OF PREPARING APPLE CHUTNEY

Heat oil in a pan put cumin seeds, garlic paste and ginger paste and fry for 2 minutes.
Add apple pulp, sugar,salt, pepper powder, red chilli powder and mix well.
Cook at least 20 – 25 minutes or to achieve desired thickness.
Cool and fill in an air tight jar.

MANGO MIX

MANGO MIX

INGREDIENTS FOR MANGO MIX

Sweet mango fruit – 5 [removing its husk and seed cut into cubes]
Sugar – 300 gms
Saffron – ½ tsp
Milk cheese – 1 cup
Cardamom powder –1 tsp

METHOD OF PREPARING MANGO MIX

Pour the mango pieces into the jar of mixer grinder and add sugar, milk cheese, cardamom powder and saffron and duely turning the mixer grinder for few minutes.
Add ice cubes and serve cold.

CHHOLE BHATURE RECIPE

CHHOLE BHATURE

INGREDIENTS FOR CHHOLE BHATURE

White chick peas – 250 gms [soaked overnight and boiled in pressure cooker]
Cottage cheese – 100 gms[cut into cubes]
Potatoes – 2 [boiled and cut into cubes]

FOR THE GRAVY

Onion – 200 gms [chopped]
Tomato – 75 gms [chopped]
Ginger – 1 tbsp [chopped]
Garlic flakes – 8 [chopped]
Green chilies – 4 [chopped]
Bay leaves – 3
Cinnamon stick – 1
Cumin seeds – 1 tsp
Cloves – 2
Black cardamom – 1
Oil – 1 tbsp
Red chili powder – 1 ½ tsp
Coriander powder – 2 tsp
Asafoetida – 1 pinch
Salt to taste

FOR THE BHATURE

Whole flour –250 gms
Semolina – ½ cup
Yogurt – 1 cup
Sugar – 1 tsp
Salt to taste

FOR THE BHATURE FILLING

Onion – 1 [chopped]
Garam masala [spicy masala] – ¼ tsp
Cottage cheese – 100 gms [grated]
Red chilli powder – 1 tsp
Coriander leaves – 1 tbsp [chopped]
FOR THE GARNISHING
Onion—2 sliced
Coriander leaves – 1 tbsp [chopped]
Tomato – 2 sliced

METHOD OF PREPARING GRAVY

Heat oil put cumin seeds, bay leaves, cinnamon and cardamom and fry for 2 minutes.
Add chopped ginger, chopped garlic flakes, green chilies and chopped onions and fry for 5-8 minutes.
When cool blend in a mixer grinder and make paste.
Heat oil and put potato cubes, fry till crisp and keep aside.
Add cottage cheese cubes and fry for 5 minutes and keep aside.
Add asafoetida, chopped tomatoes and onion paste into the oil and fry for 5 minutes.
Add red chili powder, coriander powder and salt to taste stir continuously.
Add boiled chick peas [chhole] and enough water and cook for 10 minutes.
Add fried potatoes and cottage cheese. Pour into a serving bowl and garnish with chopped coriander leaves, onion slices and sliced tomatoes.

METHOD OF PREPARING   BHATURE

Mix the whole flour, semolina, sugar, yogurt and salt well. Make soft dough by adding enough warm water. Keep aside for 4 hours.
Mix all the ingredients for bhature filling.
Divide the dough into small balls .Flatten each and place a little filling on it. Cover the filling by raising the sides of the dough.
Roll out each into round or long bhatures and deep fry till crisp.
Serve hot with chhole