Rava Dosa

Ingredients:

1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

Method:

Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.

Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.

Red Tomato Gravy

Ingredients:

2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee

Method:

1. Dry roast peanuts or cashews lightly. Dry grind coarsely.

2. Semi puree tomatoes and capsicum together.

3. This should be done in a food chopper or grated.

4. Chop onions very fine or run in a chopper.

5. Heat oil or ghee in a heavy pan.

6. Add ginger garlic and stir for a moment.

7. Add onions and stir fry till light pink.

8. Add tomato capsicum puree, stir bring to boil.

9. Add all other masalas, salt, sugar and crushed nuts. Stir.

10. Add veggies at this stage. Mix.

11. Cover and simmer till gravy is thick and fat starts separating.

12. Garnish with coriander before serving.

Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups
Making time: 20 minutes
Shelflife: 2 days refrigerated

Carrot Cinnamon Muffins

Ingredients:

1. 1 cup plain flour
2. 1 cup wholewheat flour
3. 1 cup sugar powdered
4. 1/2 tsp. baking powder
5. 1/2 tsp. baking soda
6. 1/4 tsp. cinnamon powder
7. 1-1/4 cup milk
8. 3/4 cup melted butter
9. 1 cup carrot grated
10. 1/2 cup raisins

Method:

1. Sieve together dry ingredients 2-3 times.

2. Mix milk and butter till well blended.

3. Gently stir in sieved ingredients.

4. Fold in carrot, raisins.

5. Do not mix too much, lumpy batter makes better muffins.

6. Bake in preheated oven at 200^oC, for 20 minutes.

7. Or till an inserted skewer comes clean.

8. Warm or cold with or without butter/sweetened whipped cream

9. Drop spoonfuls into papercups, which are ovenproof.

10. They may also be served with tea/coffee.

Making time: 45 minutes
Makes: 12-13 muffins
Shelf life: 1 week

Sukhi Dal

Ingredients

1. 1 cup urad dal
2. 1 cup onions slices (thin)
3. 1 tbsp. coriander finely chopped
4. 1" stick cinnamon
5. 2-3 cardamoms
6. 2 cloves
7. 1 bay leaf
   
8. 1 tsp. cumin seeds
9. 1/2 tsp. turmeric powder
10. 1/2 tsp. pepper powder
11. salt to taste
12. 1/2 tsp. sugar
13. 1 tsp. lemon juice
14. 2 tbsp. ghee

Method

1. Clean, wash, soak dal for 15 minutes.
2. Boil in 5 cups water, adding turmeric and salt.
3. Either pressure cook or boil till just soft.
4. Drain water.
5. Heat ghee in a heavy saucepan.
6. Add all spices, broken coarsely, and cumin seeds.
7. Allow to splutter, add onions. Stir fry till light brown.
8. Add dal, lemon juice, masalas. Stir gently.
9. Take care not to mash up dal too much.
10. Garnish with coriander.
11. Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelf life:Best fresh
Variation: Instead of urad dal, use Channa dal and instead of coriander leaves use tender fenugreek leaves or dill leaves.

Sindhi Saibhaji

Ingredients:

• 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
• 100 gms. french beans
• 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
• 1/2 bunch any other leafy greens.
• 1 cup green gram dal
• 1/2 cup horsegram dal (channa dal)
• 4-5 green chillies
• 2-3 clovettes garlic
• 1 tsp. red chilli powder
• 1 tsp. dhania (coriander seed) powder
• 1 tsp. salt
• 1/2 tsp. turmeric
• 3 tbsp. oil
• 1/2 tbsp. ghee
• 2 pinches asafoetida

METHOD:

1. Clean and wash dals.
2. Clean, wash and chop spinach and vegetables except tomato.
3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
4. Mix well, add enough water to cover the contents.
5. Add all masalas and mix.
6. Place whole tomato on top, cover and pressurecook for 3 whistles.
7. Cool the cooker, open and handblend the contents.
8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
9. Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

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Peas Pulao

Ingredients

1. 1 1/2 cups long grain rice
2. 1/2 cup peas boiled
3. 1 tbsp. broken cashews
4. 1 tbsp. soft small raisins
5. 4 green chillies slit
6. 1 tbsp. coriander finely chopped
7. 2 onions cut into strips
8. 1/2 tsp. cumin seeds
9. 3-4 pinches asafoetida
10. 2 cloves
11. 2 bay leaves
    
12. 2 cardamoms
13. 1" cinnamon
14. 4-5 black peppers
15. 3 tbsp. ghee or oil
16. 1/2 tsp. garam masala
17. salt to taste
18. lemon to taste

Method

1. Wash and soak rice in salted water for 30 minutes.

2. Heat oil, fry onions till crisp. Drain.

3. Fry cashews till light brown, drain, keep aside.

4. Add cumin seeds to remaining oil, allow to splutter.

5. Add asafoetida, cloves, bay leaves, cardamoms, cinnamon, peppers, stir.

6. Add green chillies, drained rice, stir gently till well coated. Add raisins.

7. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.

8. Add more water if required.

9. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.

10. Stir gently with a spatula. Cover and finish off cooking till all water evaporates.

11. Garnish with coriander and some saved fried onions.

12. Serve hot with kadhi or a spicy curry.

Making time: 30 minutes
Makes: 6 servings
Shelf life: best fresh

Variation: Substitute peas for chopped baby corn, carrots or beans.

Bombay Ice Halwa

Ingredients:

1. 1 cup fine white semolina
2. 1 cup ghee (clarified butter)
3. 4 cups sugar
4. 4 cup cold milk
5. 15 almonds thinly slivered
6. 15 pistachios thinly slivered
7. 1/2 tsp. cardamom granules crushed coarsely
8. 3-4 pinches saffron strands crushed
9. 1 tsp.rose water
10. 2 large clean thick plastic sheets (approx.2 sq. feet each)
11. A few feet length of grease proof paper.

Method:

1. Mix almonds, pistas, cardamom, saffron, keep aside.

2. Grease both sheets on one side, keep aside.

3. Mix semolina, ghee, sugar, milk in a large heavy pan.

4. Place on stove on high heat, bring to a boil while stirring continuously.

5. Reduce heat, stirring continuously, till a very soft dough is formed.

6. Take off heat, add rose water and 2 tbsp. ghee.

7. Temper by kneading with a spatula till smooth.

8. Place flattened lump in the centre of one sheet, greased side up.

9. Cover with second, greased side down.

10. Roll as thinly as possible with a large rolling pin.

11. Before almost done, sprinkle mixed topping evenly over halwa.

12. Finish rolling, carefully peel off top sheet.

13. Mark pieces as desired, with a pizza cutter, while still soft.

14. Cut similar pieces from grease proof paper. Keep aside.

15. When halwa is cool and stiff enough to handle, carefully lift pieces.

16. Pile interleaved with greaseproof paper, between each slice.

17. Store in airtight container.

Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated

CHICKEN TIKKA

Chicken tikka is a North Indian dish. The cooking recipe for chicken tikka is

Ingredients

1. Chicken, unboned --800gms

2. Cumin ( jeera ) powder--2.5gms/ ½ tsp
3. Garlic paste—45gms/3tbs
4. Ginger paste—45gms/3tbs
5. Gram flour ( besan ) --20gms/4tsp
6. Green cardamom Powder –2.5gms/1/2tsp
7. Lemon juice—60ml/4tbs
8. Mace powder ( javitri ) --2.5gms/1/2tsp
9. Oil for basting
10. Red chilli powder --5gms/1tsp
11. Turmeric powder--2.5gms/1/2tsp
12. White pepper Powder—2.5gms/1/2tsp
13. Yoghurt—45gms/3tbs
14. Salt to taste
15. Cooking oil—60ml/4tbs

Steps

1. Cut chicken into 1 inch cubes.

2. Whisk yoghurt and mix in all other ingredients except oil for basting. Marinade chicken pieces in it and keep aside for 3 hours.

3. Skewer each piece an inch apart and roast in a tandoor for 3

minutes.

4. Brush with oil and roast again in a preheated oven at 350 *F for

10 minutes, basting at least twice.

Time: Preparation: 3 ½ hours

Cooking: 10 minutes

SERVES: 4

To Serve: Remove to a platter and serve with onion rings and mint

chutney.

Sindhi Vegetable Curry

Ingredients

1. 3 med. potatoes
2. 1 carrot
3. 10 lady fingers small and healthy
4. 10 cluster beans (gavar)
5. 10 French beans
6. 3 small brinjals
7. 1 thick slice yam (suran)
8. 1 tbsp. coriander leaves finely chopped
9. 1 tsp. mint leaves finely chopped
10. 1 tsp. ginger grated
11. 5-6 green chillies
12. 1 stalk curry leaves
13. 1 tbsp. tamarind water
14. 5-6 cocum pieces dried
15. 1 tsp. fenugreek seeds
16. 1 tsp. cumin seeds
17. 1 1/2 tbsp. gram or wheat flour
18. 1/2 tsp. red chilli powder
19. 1/2 tsp. turmeric powder
20. 3-4 pinches asafetida
21. salt to taste
22. 1 1/2 tsp. sugar
23. 2 tbsp. oil

Method

1. Soak cocum in 1/2 cup water for 20 minutes.

2. Scrub and wash potatoes. Chop into chunks, skin intact.

3. Scrape carrot quarter lengthwise, cut into 2 inch pieces.

4. Trim very little of ladyfinger ends, halve brinjals.

5. Peel and chop yam into chunks. Chop 3 green chillies fine.

6. Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.

7. Clean and cut stubs of both beans chop to 2" pieces if too long.

8. Heat oil, add cumin & fenugreek seeds, asafetida, and allow to splutter.

9. Add chopped green chilli, ginger, curry leaves, stir.

10. Add flour, stir vigorously, add a tsp. of oil if required.

11. When aroma exudes, add chilli and turmeric powders.

12. Add 6 cups warm water.

13. Stir till flour liquid is smooth and boil commences.

14. Add all vegetables, including potato yam water.

15. Simmer for 10 minutes.

16. Add sugar, salt, cocum with water, whole chillies, and tamarind water.

17. Boil till gravy is like dal thickness.

18. Garnish with mint and coriander.

19. Serve hot with rice.

Making time: 1 hour
Makes:6-7 servings bowl
Shelf life: Best fresh

Motichoor Ladoo - Indian Sweets

Recipe for Motichoor Ladoo
Ingredients

For Boondi:

1. 2 1/2 cups gram flour (not superfine variety)
2. 500 ml. milk
3. 1/2 tsp. cardamom powder
4. 3 cups ghee for deep frying
5. a fine holed shallow strainer spoon
   

For syrup:

1. 2 1/2 cups sugar
2. 3 1/2 cups water
3. 2 tbsp. milk
4. few drops saffron (kesri) colour

Method

For syrup:

1. Put sugar and water in a vessel and boil.

2. When sugar dissolves, add milk.

3. Boil for 5 minutes till scum forms on top.

4. Strain and return to fire.

5. Add colour and boil till sticky but no thread has formed.

6. Add cardamom powder and mix. Keep aside.

For boondi:

1. Mix flour and milk to a smooth batter.

2. Heat ghee in a heavy frying pan.

3. Hold strainer on top with one hand.

4. With the other pour some batter all over the holes.

5. Tap gently till all batter has fallen into hot ghee.

6. Stir with another strainer and remove when light golden.

7. Keep aside. Repeat for remaining batter.

8. Immerse boondi in syrup.

9. Drain any excess syrup.

10. Spread in a large plate. Sprinkle few tsp. hot water over it.

11. Cover and keep for 5 minutes.

12. Shape in laddoos with moist palms.

13. Cool and keep open to dry, before storing in containers.

Making time: 1 hour
Makes: 25 pieces
Shelf life: 3-4 days (room temperature); 2 weeks refrigerated

Bengali Khichidi

Cooking Recipe for Bengali Khichidi:

Ingredients

1. 1 cup rice (washed and soaked 30 minutes)
2. 1 cup masoor dal (washed and soaked 30 minutes)
3. 1 tbsp. channa dal (washed and soaked 30 minutes)
4. 1 bay leaf
5. 3 green cardamoms
6. 1" stick cinnamon
7. 3 cloves
8. 1/2 tsp. cumin seeds
9. 10-12 tiny onions peeled or
10. 1/2 cup sliced onions
11. 10-12 baby potatoes washed clean
12. 1/2 cup peas shelled
13. 1 carrot diced
14. 1 tsp. ginger grated
15. 1 tsp. garlic grated
16. 3-4 green chillies finely chopped
17. 1 tbsp. coriander finely chopped
18. 1/2 tsp. turmeric powder
19. 1/2 tsp. garam masala powder
20. salt to taste
21. 5 cups water
22. 4 tbsp. ghee

Method

1. Drain dals, rice in a colander and keep aside.

2. Save this water for adding later.

3. Semicrush spices (cardamom, cinnamon, cloves)

4. Heat 3 tbsp. ghee in a large heavy skillet.

5. Add cumin seeds, bayleaf, crushed spices, splutter.

6. Add ginger, garlic, chillies, stirfry for a moment.

7. Add onion, potato (with skin), sitrfry for 2 minutes.

8. Add carrots, peas, turmeric, garam masala, salt.

9. Add dals, rice and gently stirfry for 1 minute.

10. Add water to make drained water 5 cups.

11. Heat well and add to skillet.

12. Stir, bring to a boil, cover and simmer till done.

13. Rice and dals should be done but not overdone.

14. Veggies will get soft and water should be absorbed.

15. Add more water if required in between.

16. When done, pour remaining ghee and sprinkle coriander.

17. Serve piping hot with gravied veggies or kadhi

Making time: 45 minutes
Makes: 7 servings
Shelflife: Best fresh

CHICKEN MALAI KEBAB

These smooth, creamy chicken kebabs are mildly flavoured with cheddar cheese.

Ingredients

1. Boneless chicken cubes --800gms

2. Cheddar cheese, grated--60gms/ ¼ cup

3. Coriander leaves, chopped--20gms/4 tsp

4. Cornflour –15gms/1tbs

5. Cream—120ml/ ½ cup

6. Egg—1

7. Garlic paste—35 gms/7tsp

8. Ginger paste---45 gms/3tbs

9. Green chillies,

10. Chopped fine—8

11. Mace ( javitri ) powder--2.5 gms/ 1/2tsp

12. Nutmeg ( jaiphal ) powder

13. 2.5gms/ ½ tsp Oil for basting

14. Salt to taste

15. White pepper powder--5 gms/ 1tsp

Steps

1. Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture on to the chicken pieces. Set aside for 15 minutes.

2. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours.

3. String together chicken pieces on a skewer an inch apart. Roast

on a charcoal grill for 5 minutes or in a preheated oven at

275 *F for 7 minutes.

4. Remove. Hang skewers for 5-7 minutes to let excess moisture

drip off. Brush with oil and roast again for 3 minutes.

Time: Preparation: 3 ½ hours

Cooking: 15 minutes

To Serve: Serve as a cocktail snack or as an accompaniment with the main course.

Bombay Chewy Halwa - Indian Sweets

Ingredients:

1. 1 cup fine semolina
2. sugar as required in recipe
3. ghee 1 to 1 1/2 cups, as required in recipe
4. 1/5 tsp. citric acid powdered
5. 1/2 cup blanched peeled almonds, halved
6. 1/4 cup green pistachios halved
7. 1/2 tsp. cardamom powder
8. saffron as desired
9. food colour red/green/yellow, as desired

Method:

1. Soak semolina in enough water for 3 hours.

2. Drain, rub gently between fingers, wash 3 times with fresh water.

3. Keep aside to settle again, discard top water, grind to a very smooth paste.

4. Add enough water, to make a thin batter.

5. Heat one cup ghee in a large heavy pan, allow to cool.

6. Add batter, stir well, till smooth.

7. Place on heat, cook while stirring continuously, add ghee little by little.

8. Cook to form a transparent, soft lump.

9. Add sugar, stirring again, till it is liquefied, and again a soft lump forms.

10. When ghee starts separating, take off fire, sprinkle citric acid.

11. Stir well, mix in toppings and set in a , rectangular, greased, tray.

12. Make incisions when cooled but still soft.

13. When completely cooled, separate pieces, wrap each in clean thin pieces of polythene or clingfilm.

14. Store in airtight container.

Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: At room temperature 1 week, Refrigerated 3-4 weeks

Spicy Mango Pickle

Ingredients

1. 3 medium raw firm mangoes-chopped in chunks
2. 1 tbsp crushed mustard seeds
3. 1/2 tbsp crushed fenugreek seeds (methi)
4. 1/4 tbsp aniseed (sauf)
5. 1/2 cup red chilli powder
6. 1/2 cup salt
7. 1/5 cup turmeric powder
8. 1 cup oil (any refined oil)
9. glass, china or earthen pickle jar

Method

1. Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.

2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.

3. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.

4. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.

5. In a large plastic or glass bowl, mix all the dry ingredients left.

6. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.

7. Transfer to a clean jar and press down lightly.

8. Pour remaining oil on top. Allow to marinate for 10 days before using.

9. Take out in small quantities for use in a small glass jar.

10. The main jar should always have a layer of oil floating on top.

Note:

Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature

CORN CHIPS WITH SALSA SAUCE DIP

INGREDIENTS FOR CORN CHIPS:

½ cup corn meal flour

1 cup heaped maida

2 tbsp oil

1 pinch turmeric powder

¼ tsp salt

1 pinch pepper

a little water

red chilli powder

INGREDIENTS FOR SALSA SAUCE:

250 gms large ripe tomatoes

1 onion (chopped)

3 green chillies (finely chopped)

2 tsp sugar

¼ tsp oregano

juice of 1 lemon

garlic

½ tsp salt

METHOD:

(for salsa sauce)

Boil and skin the tomatoes. Mix all the ingredients for salsa sauce together. Cook for 2-3 minutes. Serve chilled

(for corn chips)

Mix all the above ingredients and make soft dough. Keep for a few minutes. Roll it very thin. Cut triangular chips, prick with fork on both the sides. Deep fry on low flame.

Serve with salsa sauce.

Athirasam - Chettinadu Recipes

INGREDIENTS (SERVE TO 4)

· 650 grams raw rice

· 650 grams jaggery

· 1 kg dalda

· ¼ kg ghee

METHOD OF PREPARATION

· Wash and rinse the rice. Strain well and set aside. When dry, powder it.

· Make thick syrup of jaggery and mix it with the flour in slow fire and stir well to avoid lumping.

· Add sufficient ghee while mixing and keep it a side for 2 hrs

· Then, make balls and press it with hand to bring it to flat round shape and fry in dalda till crisp and golden.

· When cold, store in an airtight container.

Medhu Vada - South Indian Dishes

Ingredients

1. 4 cups urad dal
2. 1 cup ordinary rice
3. 1 tsp. ginger grated
4. 1 tbsp. coconut grated coarsely
5. 8-10 whole pepper corns
6. 1 tsp. cumin seeds
7. salt to taste
8. oil to deep fry

Method

1. Wash and soak dal and rice together in plenty of water overnight.

2. Drain, grind to a soft batter, a fine grain should be felt in it.

3. Do not make the batter thin. It should be thick enough to shape vadas.

4. Add all ingredients and beat well with hand to incorporate air.

5. Heat oil, wet palm and take an idli sized lump on fingers palm side up.

6. Make a hole in the middle with thumb.

7. Slip gently into hot oil, repeat for more.

8. Or use a medhu vada press.

9. Fry 5-6 at a time on medium flame.

10. Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.

Kashmiri Pulao

Ingredients:

1. 2 cups long grain rice (basmati)
2. 2 cups milk
3. 1/2 cup cream beaten smooth
4. 1 tsp. sugar
5. salt to taste
6. 1/2 tsp. cumin seeds
7. 3 cloves
8. 1" cinnamon
9. 3 cardamoms
10. 1 bay leaf
11. 2 tbsp. ghee
12. 1 cup canned chopped mixed fruit (drained)
13. 2-3 edible rose petals

Method:

1. Wash and soak rice for 15-20 minutes.

2. Mix milk, cream, sugar, salt. Drain rice, keep aside.

3. Heat ghee in a heavy pan.

4. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.

5. Allow to splutter. Add rice and fry in ghee for 2 minutes.

6. Add milk, cream, mixture.

7. Add 1/2 cup water. Bring to a boil.

8. When boil is reached, cover and simmer till cooked.

9. Each grain should be cooked, but separate.

10. Mix in drained fruit very gently.

11. Garnish by sprinkling finely broken rosepetals.

12. Serve hot with a curry or tadka dal.

Making time: 45 minutes
Makes: 4 servings
Shelf life: Fresh and piping hot

Kesari Kulfi - Indian Sweets

Ingredients

750 ml milk-full cream

1 tsp cornflour

1 tsp gelatine

1 tin condensed milk

125 gm khoya

10 pieces almonds

10 pistachios

10 cashewnuts

1 pinch of saffron

1tsp cardamom powder

5 drops of saffron essence

Method: -

Mix cornflour and gelatine separately in 2cups with a little cold milk

Boil milk. Add the cornflour. Add gelatine. Remove from fire and stir till gelatine dissolves. Let cool.

When the milk cools, add condensed milk and grated khoya. Powder the nuts and add that as well

Put in a blender and churn along with the saffron and the essence Mix Well

Set on the freeze in kulfi moulds or in an aluminum container

Kesari Kulfi ready!!.