Dahi Sev Puri

Ingredients:

Pani Puri - 1 packet
Potato - 1 medium (boiled, peeled and diced)
Garbanzo Beans - 1/4 cup (canned variety is fine)
Tomato - 1/4 medium, optional (finely chopped)
Onion - 1/4 medium, (finely chopped)
Cilantro - 5 sprigs (finely chopped)
Yogurt - 1/2 cup (well beaten)
Chaat Masala - to taste
Salt - to taste
Red Chili Powder - to taste
Mint Chutney - to taste
Tamarind Chutney - to taste
Fine (Thin) Sev - 1/2 cup

Method:

• Punch a small hole on top of each of the pani puris and place them in a platter.
• Stuff the puris with a little bit of the following: Potato, Garbanzo Beans, Onion, and Tomato.
• Spoon a little (to taste) Mint Chutney and Tamarind into the puris.
• Spoon a little Yogurt the puris and then all around.
• Sprinkle with Chaat Masala, Salt, Red Chili Powder and Cilantro.
• Garnish by sprinkling Sev over the entire plate.
• Additional Mint or Tamarind Chutney can be drizzled on top.
• Serve immediately!

Pav Bhaji

Ingredients:

Potatoes – 3 cups, diced small
Cauliflower – 2 cups, finely chopped
Frozen Green Peas – 1 cup
Carrots – ½ cup, diced small
Salt – 1 tsp (to taste)
Haldi(Turmeric) – ¼ tsp
Water – 2 cups
Oil – 1 Tbsp
Butter – 1 Tbsp
Jeera (Cumin Seeds) – ½ tsp
Hing (Asofoetida) – pinch
Red Chili Powder – ¼ tsp (to taste)
Onion – 1 medium, finely chopped
Garlic – 2 tsp, minced
Ginger – 2 tsp, minced
Tomato – 1 medium, chopped
Tomato Sauce – ½ cup (1/2 of 8 oz. can)
Pav Bhaji Masala – 2 tsp (to taste)
Dhania Powder – 1 tsp
Lemon Juice – ½ tsp (to taste)
Cilantro – 5 sprigs, chopped (for garnishing)

Method:

• In a pressure cooker, add Potatoes, Cauliflower, Green Peas, Carrots, Salt, Haldi and Water.
• Mix well.
• Pressure cook for 1 whistle.
• Remove pressure after 2 minutes.
• To remove pressure, hold cooker under cold running water in sink.
• Heat Oil and Butter in a non-stick pan.
• Add Jeera and allow it to sputter.
• Add Hing and Red Chili Powder.
• Add Onions, Garlic and Ginger – stir well.
• Cook until Oil starts to separate.
• Add Tomatoes and Tomato Sauce.
• Mix well.
• Cook until Oil starts to separate again.
• Add Pav Bhaji Masala and Dhania Powder.
• Mix well and cook for 1 minute.
• Add Vegetables and lightly mash.
• Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala.
• Cook for 5 minutes.
• Garnish with Cilantro.

Eggless Chocolate

Ingredients:

All-Purpose Flour - 1 cup
Unsweetened Cocoa Powder - 3 Tbsp, sifted
Baking Soda - 1 tsp
Sugar - 1 cup
Salt - 1/2 tsp
Oil - 5 Tbsp
White Vinegar - 1 Tbsp
Vanilla Extract - 1 tsp
Cold Water - 1 cup

Method:

• In a mixing bowl, add Flour, Cocoa Powder, Baking Soda, Sugar and Salt.
• Mix well.
• Add in Oil, Vinegar, Vanilla Extract and Water.
• Mix the wet and dry ingredients together with a hand blender until there are no more lumps.
• Pour batter into a greased 9 inch by 9 inch baking pan, two inches deep.
• Bake at 350 degrees for about half an hour.
• Poke a toothpick or fork into the center.
• If it comes out clean, the cake is ready.
• Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter.
• Cool completely if you want to apply frosting, else serve with a dollop of whipped cream or chocolate sauce.

Moong Daal

Ingredients:

Moong Daal - 1 cup
Water - 4 cups
Salt - to taste
Turmeric - 1/2 tsp
Oil - 2 tbsp
Mustard Seeds - 1 tsp
Asofoetida(Hing) - 2 pinch
Ginger - 1/2″ pc., finely grated
Curry Leaves - 1 sprig
Green Chili - 1, slit (optional)
Lemon Juice - 1 tbsp or to taste
Cilantro - 2-3 sprigs, finely chopped for garnishing

Method:

• Wash the Moong Daal and put it in a pressure cooker.
• Add Water, Salt, Turmeric and cook until one whistle sounds.
• Remove from the stove immediatly and release the pressure by holding the cooker under a cold water faucet.
• Heat Oil in a small fry pan.
• Once the Oil is hot, add the Mustard Seeds and allow them to pop.
• Add Asofoetida.
• Add in the chopped Ginger, Green Chili and the Curry Leaves.
• Cook for 1 minute and add it into the Daal.
• Cook the Daal for a few minutes to let it come to a boil.
• Add Lemon Juice and Cilantro, mix well and serve.
• Enjoy with Chapatis, parathas or with rice.
  

Sukiyan

Ingredients:

2 Ripe, firm Coconuts
250 gms Jaggery
60 gms Urad Dal
60 gms Rice Powder
2 pinches Cardamom Powder
1/2 tsp Salt
Oil to deep fry

Method:

• Soak urad dal in water and set aside.
• Grate coconut finely.
• Place jaggery in a heavy bottomed vessel, add water till it is just covered and heat on a low flame till the raw smell goes.
• Test by pouring a few drops in a small bowl of water--if it forms a firm ball, the jaggery is cooked.
• Add the grated coconut and stir well.
• Remove from fire when when the mixture begins to turn greasy.
• Cool and shape into small balls.
• Drain water from the soaked dal and grind to a fine paste.
• Add the salt and rice powder and mix well.
• Heat oil in a deep vessel.
• Dip the coconut balls in this paste, make sure that all sides are coated evenly and deep-fry six-eight at a time till golden-red.

Tip:

• Adjust the consistency of the batter so that the coating s neither too thick not too thin.
• Add more rice powder if you want crisper Sukiyans.

Patras

Ingredients:

10-15 large patra leaves (colocasia leaves)
1 cup besan
1/4 cups tamarind juice
2 tsp chilli powder
1/2 tsp turmeric powder
3-4 pinches asafoetida
1 tsp dhaniya powder
3 tsp powdered sugar
1 tbsp oil
salt to taste

For Seasoning:

1 tsp oil
1/2 tsp cumin
1/2 tsp mustard seeds
1 tsp sesame seeds
1 tsp coriander leaves finely chopped
1 tsp grated coconut

Method:

• Wash and clean Patra leaves
• Remove thick veins with a pair of scissors and flatten them with a rolling pin.
• Grind all the above ingredients into thick paste except those kept for seasoning.
• Take the paste and apply it over the back surface of a Patra leaf, place another leaf over it and repeat the above step.
• Make a sandwich of 3-4 leaves, with the top surface of the last leaf being covered in paste.
• Fold the leaf stack into a tight roll along the longer side.
• Seal the open sides with paste.
• Steam it in a pressure cooker using perforated plates and cook it for 30 minutes.
• Cool, and remove.
• Cut into 1/2 inch thick slices add seasoning on top.

Mirchi Ka Salan

Ingredients:

12 medium-sized large green chillies
1/4 cup toasted sesame seeds
2 large onions, cut lengthwise
4 dried red chillies, roasted
1 tsp each, coriander seeds, cumin, cinnamon and cloves, toasted lightly.
1 tbsp oil

Method:

• Heat about a tablespoon of oil.
• Bring the oil to smoking point and sear the chillies retaining their colour.
• Add onions and a paste of ginger, garlic, salt and tamarind juice to the seared chillies.
• Add about a cup of water and mix.
• Adjust salt and tamarind to taste.
• Cover the pot and simmer for about 15 to 20 minutes on medium-low heat, stirring in-between.
• The Salan is ready once the colour of the sauce darkens and it thickens.

Holi Hai

Ingredients:

60 ml Thandai syrup
15 ml kesar syrup
15 ml Almond Syrup
1 kullad dahi
30 ml malai
1 cup vanilla ice cream

Method:

• Half fill shaker with crushed or cracked ice.
• Pour in all ingredients.
• Blend using a hand blender and pour into 4 kullads.
• Sprinkle with milk masala powder.

Chatka Mary

Ingredients:

150 ml guava juice
10 ml lime juice
A wedge of lime
3-4 drops of wooster sauce
8-10 drops of tabasco sauce

Method:

• Take a tall glass.
• Rim the glass with salt and red chili powder.
• Fill it with ice cubes, add all the ingredients, squeeze a wedge of lime and drop it in.
• Place a green chilly in the glass instead of stirrer.

Spice Girls

Ingredients:

15 ml Khus syrup
10 ml litchi crush
15 ml Manama Ginger lime
A wedge of lime Soda
Sprite (half and half)

Method:

• In a tall glass with lots of ice and Khus syrup, litchi crush, and ginger lime.
• Top it up with lemonade and stir.

Varai

Ingredients:

1 1/2 cups varai
4 tbsps pure ghee
1 tsp cumin seeds
2 green chillies, chopped
3 cups buttermilk
Rock salt to taste
2 tbsps fresh coriander leaves, chopped
1/4 cup roasted peeled peanuts, crushed

Method:

• Clean, wash and soak varai in three cups of water for half an hour.
• Drain and set aside.
• Heat sufficient ghee in a pan.
• Add cumin seeds and when they begin to change colour, add green chillies and saute for a minute.
• Add varai and mix well.
• Saute for a minute or two.
• Add buttermilk, rock salt and boil, then cover and cook on medium heat.
• Add crushed roasted peanuts and garnish with coriander leaves.

Makhane Ki Kheer

Ingredients:

1 litre milk
3 tbsps pure ghee
1 cup makhanas
1/2 tsp green cardamom powder
6 tbsps powdered sugar
6-8 almonds, blanched and slivered
6-8 pistachios, blanched and slivered

Method:

• Heat ghee in a pan, add makhanas and fry them till light golden in colour.
• Add milk and let the makhanas cook.
• The milk should boil down and get reduced.
• Add green cardamom powder and mix well.
• Add sugar and cook till it dissolves.
• Add almonds and pistachios and cook till the makhanas are completely soft.
• Serve hot or cold.

Vrat Ki Kadhi

Ingredients:

1 3/4 cups yogurt
2 tbsps waterchestnut flour
1/4 tsp rock salt
1 tsp red chilli powder
1/4 tsp cinnamon powder
2 tbsps pure ghee
1 tsp cumin seeds
3-4 whole dry red chillies
10-12 curry leaves
Sugar to taste
Salt to taste
1 tbsp fresh coriander leaves, chopped
1 tbsp turmeric powder

Method:

• Add waterchestnut flour, rock salt, red chilli powder, cinnamon powder and turmeric powder to yogurt and whisk well.
• Add four cups of water and mix.
• Heat ghee in a kadai, add cumin seeds, whole red chillies and curry leaves.
• Saute and then add the yogurt mixture and cook till it thickens slightly.
• Add sugar, salt and mix.
• Garnish with coriander leaves and serve hot.

Guacamole

Ingredients:

2 avocados
1/2 lemon, juiced
2 tbsps chopped onion
2 tbsps chopped tomato
1/2 tsp salt
2 tbsps olive oil

Method:

Cut the avocados into halves. Remove the seeds and scoop out the pulp. mash with a fork and stir in lemon juice, onion, tomato, salt, and olive oil. Cover andrefrigerate for one hour before serving.

Assembly-Salsa Mexicana

200 gms ready made corn chips
200 gms cheddar cheese
Mexican refried beans
200 gms sour cream
50 gms green spring onions
100 gms black olives

On a heatproof plate, lay a base of corn chips, mexican refried beans and cheese. Place in a pre-heated oven at 180 degrees for five minutes.

Add a serving spoon of Salsa Mexicana, a spoon of Guacamole and another of sour cream. Top with cut black olives and sliced spring onions.

Salsa Mexicana

Ingredients:

2-3 tomatoes each, small dice
1-3 jalapenos each, minced
1 onion each, small dice
1-2 garlic cloves, minced
1/2 bunch cilantro, chopped
2 limes each or lemon juice
1 tsp olive oil
Salt and pepper to taste

Method:

Mix all together in a bowl. Set for at least 30 minutes to allow flavours to mingle.

Mexican Refried Beans

Ingredients:

2 cups uncooked rajma
100 gms butter
1/2 tsp garlic
1 green chilli, slit
Salt to taste

Method:

Rinse beans, put them in a large pot and fill with seven cups of water. Bring to a boil, then reduce to a slow simmer for two hours. if water level gets low, replace with more boiling hot water. When beans are extremely soft, prepare a large skillet by heating butter over medium heat and cook the chilli and the garlic for two minutes. Add half a cup of beans and mash. If the mixture seems thick, add about a tablespoon of the cooking liquid from the beans. Continue to add beans and mash them together, adding liquid as necessary. Remove chilli and discard.

Bhindi Masala

Ingredients:

1/2 kg okra (cut into 1/2 inch pieces)
2 big onions (cut into medium-sized square pieces)
2 tomatoes (cut into medium-sized square pieces)
1/2 tbsp garlic chopped
1 tbsp ginger chopped
4 green chillies chopped
1 1/2 tbsp oil
1/2 tbsp turmeric powder
1 tbsp chilli powder
1/2 tbsp coriander powder
1/2 tsp pepper powder
1/2 tsp cumin powder
1/2 tsp kasoori methi powder
Salt to taste
oil for frying
1/4 cup coriander leaves chopped

Method:

Heat oil, deep fry bhindi and drain. Heat 1 1/2 tablespoons of oil and saute chopped ginger, garlic and green chillies. Add chopped onion and saute for five minutes. Now add turmeric powder and chopped tomatoes and saute for another two minutes. Add chilli, cumin, pepper, coriander and kasoori methi powder and fry for one minute. Now add the fried bhindi and salt and saute for five minutes. Finally add the chopped coriander leaves and remove from fire.

Penne With Mushroom Sauce

Ingredients:

1 cup penne
2 tbsp refined flour
2 tbsp clarified butter
2 cup milk
1/2 cup diced mushroom
1 tbsp grated parmesan cheese
Salt to taste

Method:

Heat a saute pan on slow flame. Add clarified butter followed by refined flour. Cook, but do not allow it to go brown. Once you get the sandy texture, add boiled milk and cook till you get a saucy consistency. Add blanched mushroom dices to white sauce. Toss the mushroom with blanched penne. Adjust seasoning. Serve hot with grated parmesan cheese.

Fusili With Tamato Sauce

Ingredients:

1 finely chopped onion
1 tsp olive oil
2 cups chopped tomato
1/2 tsp chopped garlic
1 crushed clove
1/2 tsp mixed herbs
1 cup vegetable stock/water
1 cup fusili
1 tbsp grated parmesan cheese

Method:

Heat the olive oil. First add cloves and chopped garlic saute followed by chopped onion and cook till translucent. Add chopped tomatoes and cook on a slow flame then put mixed herbs in the preparation.

Pour veg stock/water, to dilute the sauce and cook further. Once cooked, take it off the flame and cool down. Blanch fussili and toss in the tomato sauce. Serve hot with sprinkled grated parmesan cheese.

Peanut Chutney

Ingredients:

100 gm peanuts
8 dry red chillis
1/2 tsp cumin seeds
1 tsp coriander seeds
Tamarind, lime-sized ball
1 small onion
2 tsp oil
Salt to taste

Method:

Heat the oil and fry the cumin and coriander seeds. Add peanuts and the red chillies and fry till they turn golden brown. Remove from fire; and tamarind, salt and the raw onion. Sprinkle a little water and pound to a rough paste.

Serve with steaming rice or dosas/idlis/vadas. The secret lies in pounding the chutney and not grinding it in a mixer.

Grilled Prawns Italiano

Ingredients:

8-12 jumbo prawns
2 tbsps olive oil
1/2 tbsp lemon juice
Salt to taste
7-8 black peppercorns, crushed
few leaves fresh basil, finely chopped
1/2 tsp dry rosemary
1 medium green capsicum, cubed
1 medium red capsicum, cubed
1 medium yellow capsicum, cubed

Method:

Shell and de-vein prawns; keep the tails intact. Make a marinade using one spoon of olive oil, lemon juice, salt, crushed black peppercorns, basil leaves and dry rosemary. Thread prawns on satay sticks and marinate them. Refrigerate for half and hour. Preheat the grill. Arrange the prawns under the hot grill and cook on all sides till done. Heat remaining olive oil in a pan and add coloured capsicums and saute. Add the remaining marinade and mix. Serve the grilled prawns with sauteed capsicums.

Khatte Meethe Vegetable Seekh

Ingredients:

1 medium potato, boiled and mashed
1 medium carrot, boiled and mashed
1/2 cup green peas, boiled and mashed
300 gms cottage cheese, grated
1 inch piece ginger paste
1 tsp dry mango powder
2 tsps chaat masala
1 tsp red chilli powder
2 green chillies, chopped
2 tbsps fresh coriander leaves, chopped
3 tbsps mango chutney
2 tbsps butter
3 tbsps roasted channa powder
2 tbsps oil
Salt to taste

Method:

Mix all ingredients except oil in a bowl. Divide into 16 equal portions and spread each around a skewer in a cylindrical shape. Preheat a grill. Bruch seekhs with oil and place under the grill. Cook evenly from all sides, to a golden brown. Serve hot with chutney.

Veg Caesar Salad

Ingredients:

100 gms romaine lettuce
1 garlic crouton
5 parmesan cheese flakes

For dressing:

50 ml eggless mayonnaise
5 ml lemon juice
2 gms mustard paste
2 gms garlic, freshly crushed
5 gms parmesan powder
Salt to taste

Method:

Shred the lettuce. Prepare the dressing by mixing all ingredients. Gently toss the lettuce in the dressing. Garnish with crouton and parmesan shavings.

Caesar Salad

Ingredients:

100 gms romaine lettuce
5 rashers crispy bacon
1 garlic crouton
5 parmesancheese flakes

For dressing:

50 ml mayonnaise
5 ml lemon juice
2 anchovy fillets
2 gms mustard paste
2 gms garlic, freshly crushed
5 gms parmesan powder
Salt to taste

Method:

Shred the lettuce and add dices of crispy bacon rashers. Prepare the dressing by mixing all ingredients.

Gently toss the lettuce in the dressing. Garnish with crouton and parmesan shavings.

Almond Sheera

Ingredients:

1 cup badam
3/4 cup milk
1 tbsp ghee
1/2 cup sugar
1/2 tsp cardamom powder
A few strands saffron mixed with 1 tsp warm water
2 tbsp sliced almonds for the garnish

Method:

Combine the almonds along with 1/4 cup of milk in a mixer and blend to a smooth paste. Keep aside. Heat the ghee in a non-stick pan, add the almond paste and cook over a medium flame while stirring continuously till it turns light pink in colour.

Add the milk and 1/4 cup of water mix well and simmer for 2 to 3 minutes. Add the sugar, cardamom powder and saffron mixture and cook, while stirring continuously till the sugar dissolves and the ghee separates. Serve hot garnished with almonds.

Rasmalai

Ingredients:

1 cup milk powder
1 tsp baking powder
1 tbsp maida
1 tbsp oil
1 litre milk
1 cup sugar
1/2 cup condensed milk
1 tsp cardamom powder
few pistas

Method:

Mix milk powder, baking powder, maida and oil together till it becomes soft. Heat one litre of milk separately. When it starts boiling, add sugar and condensed milk. Make small balls (Like marbles) of the mixture and add the boiling milk. Let it cook till the milk becomes thick. Add cardamom powder and garnish with crushed pistas.

Puran Halwa

Ingredients:

2 cups channa dal
1 cup ghee
1/2 cup condensed milk
2 cups sugar
1/2 tsp saffron
1 tsp cardamom powder
1 tsp jaifal powder
few pistas
few almonds

Method:

Boil the channa dal. Add ghee and cook, pour in condensed milk and cook some more on low heat to avoid sticking. Keep stirring continuously, then gradually add sugar and cook till it starts reducing. Flavour with saffron, cardamom powder and jaifal powder. Garnish with crushed pistas and almonds.

Dream Anjeer

Ingredients:
*************
12 nos. dried figs
1/3 cup chopped dry fruits (almonds, pista, cashewnuts, and walnuts)
1 tablespoon ghee
1/4 teaspoon cardamom powder
A few saffron strands

For the garnish:
*****************
2 edible silver leaves

Method:
********
Blanch the figs in boiling water for about two minutes. Drain and puree them in a food processor. Combine the fig puree, dry fruits, ghee, cardamom powder and saffron to make a soft dough. Roll out into a rectangle of 100 mm. x 75 mm. (4" x 3"). Garnish with varq. Cut into 25 mm. x 25 mm. (1" x 1") squares.

No Fuss Brownies

Ingredients:
*************
3/4 cup dark chocolate, chopped
1/2 cup butter
3/4 cup crushed digestive biscuits
1/4 cup condensed milk
1/2 cup mixed nuts (walnuts, almonds, cashewnuts) chopped
Butter for greasing

For the garnish:
****************
Slivered almonds
Whipped cream mixed with chocolate sauce

Method:
********
Grease a 150 mm. x 150 mm. (6" x 6") cake tin. Combine the chocolate and butter in a bowl and melt over a double boiler till it becomes a smooth sauce. Remove from the fire and add the remaining ingredients and mix well. Pour into the greased tin and put in the refrigerator to set. Cut into wedges. Garnished with slivered almonds and pipe out swirls of the cream and truffle sauce mixture. Serve chilled.

Kache Kele Ke Kofte

Ingredients:
*************

For kofta:
**********
4 plaintains, boiled and peeled
2 big potatoes, boiled
100 gms paneer, grated
5 gms cumin powder
5 gms red chilli powder
5 gms kasoori methi powder
50 gms roasted channa powder
100 ml oil for frying
Salt to taste


For gravy:
**********
100 ml oil
20 gms ginger garlic paste
10 gms coriander powder
10 gms yellow chilli powder
10 gms cumin powder
5 gms methi powder
500 gms fresh tomato puree
100 gms brown onion paste
50 gms cashewnut paste
5 gms kasoori methi
50 ml cream
20 gms butter
Salt to taste

Method:
*********
For kofta, mash the plantain and potato. Add the grated paneer, masala powder, salt, roasted channa powder and make 16 equal size dumplings. Fry the dumplings till golden brown and keep aside.

For gravy, heat oil and saute ginger garlic paste till light brown in colour. Add coriander powder, yellow chilli powder, cumin powder andmethi powder. Add tomato paste, brown onion paste and cashewnut paste. Saute till it leaves the oil. Season. Finish with kasoori methi, cream and butter. Add koftas to the gravy.

Gutti Vankaya Kura

Ingredients:
*************
500 gms brinjals

For stuffing:
*************
25 gms whole coriander seeds
25 gms copra
15 gms roasted peanuts, peeled
10 gms sesame seeds
5 gms black pepper
20 gms red chilli
Salt to taste

For gravy:
**********
75 gms oil
3 gms mustard seeds
10 gms cumin seeds
2 large onions, chopped
120 gms tomato, chopped
20 gms tamarind pulp
Salt to taste

Method:
*********
Boil all the dry ingredients for the stuffing and make a powder. Make deep cuts in the brinjals and stuff them with the stuffing powder. Heat oil in a pan. Crackle mustard seeds and cumin. Add chopped onion and fry till brown. Add chopped tomato and cook till it forms gravy. Add brinjal and cook till it is soft. Season and finish with tamarind pulp. Cook it for a minute and remove from fire. Serve hot with steamed rice.

Dum Ke Karele

Ingredients
************
4 medium bittergourds
1/4 spoon red chilli powder
1/4 spoon turmeric powder
50 ml oil for frying
Salt to taste

For Stuffing
************
150 gms paneer, graged
50 gms copra, grated
5 gms black pepper, crushed
5 gms coriander powder
5 gms cumin powder
5 gms red chilli powder
Salt to taste

For gravy
**********
100 gms brown onion paste
50 gms cashewnut paste
100 gms curd, churned
100 ml oil
20 gms ginger garlic paste
10 gms red chilli powder
5 gms coriander powder
5 gms cumin powder
5 gms cardamom powder
5 gms mace powder
5 gms fried onion
Salt to taste
A sprig of mint

Method:
********
For stuffing, peel the bittergourds, make a lengthwise slit in the centre and scoop out the seeds and pulp. Soak the gourd shells in salt water for two-three hours to get rid of the bitterness. Pat dry the bittergourd shells and marinate with salt, red chilli powder and turmeric powder. Fry them over moderate heat till they are cooked. Make the stuffing by mixing all the ingredients. Stuff the fried gourd shells with the filling and keep aside.

For the gravy, mix brown onion paste, cashewnut paste and churned curd. Heat oil in a pan, add ginger garlic paste. Saute till it leaves the raw smell. Add all the masala powder and cook for a minute. Add brown onion and curd mixture. Cook over medium flame, while constantly stirring to avoid curdling. Cook till the gravy starts leaving oil. Add the stuffed bittergourds to the gravy Check seasoning, cover the pan with a lid and seal the same (like biryani). Place on a slow fire for around eight minutes. Garnish with fried onion and mint sprigs. Serve with steamed rice or pulao.

Anjeeri Subz Seekh

Ingredients:
************
20 ml refined oil
4 gms royal cumin, whole
200 gms Carrot, finely chopped
200 gms French beans, chopped
3 green chillies, finely chopped
100 gms potato, boiled and mashed
100 gms paneer, grated
25 gms fresh fig, peeled and mashed
10 gms cumin powder
10 gms coriander powder
5 gms kasoori methi powder
25 gms roasted channa powder
70 ml mint chutney
salt to taste

Method:
*********
Heat the oil in a heavy bottomed pan, crackle the royal cumin. Add the chopped carrot, French beans and green chillies. Season and cook on moderate flame till soft. In a bowl, mix the mashed potato, grated paneer, fresh fig and the cooked carrot and bean mixture. Add all dry masala powder and the roasted channa powder. Season and mix properly to form a doughy mix. Apply the mixture uniformly on iron skewers with wet hands and cook it in a tandoor or on a barbeque pit. Cook it for five-six minutes, frequently turning the skewers to ensure uniform cooking. Remove from skewers and serve with mint chutney.

Olan

Pumpkin 2 large pieces
French beans (Karamani) 100 gms
White brinjal 100 gms
Green chillies 6 (slit in the middle)
Thick coconut milk ½ cup
Salt to taste 2 tbsp

Cut pumpkin into small cubes and brinjal into round small pieces. Cook karamani in a vessel and when it is half cooked add pumpkin, brinjal and Green chillies and cook well. When it is done, add coconut milk, salt and coconut oil. Mix well and remove from fire. Serve hot.

Adai Pradhaman

For Adai:
Raw rice 1 cup
Ghee 1 tsp
Plantain leaves 3 or 4
A pinch of salt.

Soak the rice in water for an hour. Clean, wash, drain and pound well and sieve finely. Add 2 cups of water, salt and ghee and make it into a thick batter without any lump. Cut plantain leaves into small pieces and soak them in hot water to make them pliable. Place a little rice batter in each leaf and spread evenly. Roll the leaves and tie them with strings individually. Steam the rolls in pressure cooker for 20 minutes. Remove from cooker, cool the adais after removing them from the leaves, cut them into small pieces and keep aside.

For payasam:
Jagerry 300 gms
Coconut 3
Dry ginger powder ½ tsp
Cardamon 5 (peeled and powdered)
Cashewnuts 10 (broken into small pieces)
Ghee 1 tbsp
Coconut 1 piece (cut into small pieces)

Roast cashenuts and coconut pieces in ghee till golden brown and keep aside. Grate the coconuts and extract the thick milk 1) and keep aside. Grind the residual coconut adding 2 cups of water and again extract the milk 2) also and keep aside. Add 3 more cups of water to the residual coconut and grind again and extract milk 3). In this milk 3, add the steam cooked small adais and jaggery and cook again. Let it boil for 5 minutes so that jaggery smell goes off. Add milk 2) and cook on a low fire stirring continuously till thickens a little. Remove from fire and add milk 1) above to the payasam. Add cardamom powder, fried coconut pieces, cashewnut pieces and dry ginger powder. Close lightly without stirring. After 10 minutes, stir well and serve hot.

Rice Puttu

Rice 1 ½ cup
Jaggery 1 cup
Coconut ½ cup (grated)
Cashewnuts 10 (broken into small pieces)
Ghee 2 tbsp
Cardamom 4 or 5 (peeled & powdered)

Roast the rice in a dry frying pan till light brown and grind to a fine powder. Add a pinch of salt to a cup of cold water. Sprinkle a little of this water on the rice powder and mix well till it becomes like breadcrumbs. Place this flour in a piece of muslin cloth and steam cook for 15 to 20 minutes. Dissolve jaggery in a little water in a thick-bottomed vessel and heat it till it becomes thick syrup. Add this syrup little by little to the cooked rice flour and stir well with a flat spout till it doesn’t stick to each other. Heat ghee and fry the cashewnuts to a golden colour. Fry the grated coconut also to a golden colour. Add these to the sweet puttu along with cardamom powder and mix well and serve.