MyPetalz: November 2010

Nov 30, 2010

Thai Fish Cakes

Ingredients:
450g/ 1 lb skinned white fish fillets,cut into cubes
1 egg white
2 Kaffir lime leaves,torn coarsely
1 tbsp Thai green curry paste
55g/2 oz green beans,chopped finely
1 fresh red chilli,deseeded and chopped finely
bunch of fresh coriander,chopped
vegetable or peanut oil for cooking
1 fresh green chilli,deseeded and sliced, to serve
Dipping sauce:
115g/4 oz caster sugar
5o ml white wine vinegar
1 small carrot,cut into thin sticks
5-cm/2-inch piece cucumber,peeled,deseeded and cut into thin sticks

Method:

Put the fish into a food processor with egg white,lime leaves and curry paste and process until smooth.
Scrape the mixture into a bowl and stir in the green beans, red chilli and coriander.
With dampened hands, shape the mixture into small patties, about 5cm/2inches across.Place them on a large plate in a single layer and chill for 30 min.
Meanwhile, make the dipping sauce.Put the sugar in a saucepan with 11/2 tablespoons water and the vinegar and eat gently, stirring until the sugar has dissolved.
Add the carrot and cucumber, then remove from the heat and let cool.
Heat the oil in a frying pan and cook the fish cakes, in batches, until golden brown on both sides.Drain on kitchen paper and keep warm while you cook the remaining batches.
If desired,reheat the dipping sauce.Serve the fish cakes immediately with warm or cold dipping sauce, topped with green chilli slices.

Fresh Apple Cake

Ingredients:
4 c. diced apples (don’t dice too fine)
2 c. sugar
1/2 c. oil
1 c. nuts
2 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
1 tsp. salt

Method:

Mix apples and sugar together.
Mix in all other ingredients.
Put in 9x13 inch greased pan.
Bake at 350 degrees for 40-60 minutes or until cake shrinks from edge of pan.

Blueberry Coffeecake

Ingredients:
2 c. blueberries
1 tsp. baking soda
1 c. sugar
2 c. flour
3 eggs, slightly beaten
1 c. sour cream
1 tsp. baking powder
1/4 tsp. salt
Method:

Preheat oven to 350 degrees. Cream butter and sugar.
Add eggs, baking powder, salt, and baking soda.
Stir in flour and sour cream. Add blueberries.
Pour into a greased 8x8-inch baking dish.
Topping:
1 c. brown sugar
1/4 c. butter
1/4 c. flour
Cream brown sugar and butter.
Add flour. Mixture will be lumpy.
Sprinkle on top of cake and bake for 30 minutes.

Dump Cake

Ingredients:
1 can cherry pie filling
1 box yellow cake mix
1 can crushed pineapple
1/2 c. butter
Method:

Preheat oven to 350 degrees.
Spread the cherry pie filling evenly in the bottom of a greased 13x9x2-inch baking dish.
Dump pineapple with juice and cake mix in next, spreading evenly in the pan.
Cut butter into pats and arrange on top of cake mixture.
Bake for 1 hour.

Rhubarb Cake

Ingredients:
2 c. rhubarb, diced
1/2 c. brown sugar
1 egg
1 c. milk
2 c. flour
1/2 c. butter
1 tsp. vanilla
1 tsp. baking soda
1 c. brown sugar
1 tsp. cinnamon
1 tsp. salt
1/2 c. nuts (optional)
Method:

Preheat oven to 350 degrees.
In a large bowl, mix together butter, baking soda, 1 c. brown sugar, salt, egg, milk, flour, vanilla, and rhubarb.
Pour cake mixture into a greased 13x9x2-inch baking dish.
In a small bowl, combine 1/2 c. brown sugar, nuts, and cinnamon.
Sprinkle on top of cake mixture. Bake for 45 minutes.

Nov 26, 2010

Hyderabadi Chicken Biryani

HYDERABADI CHICKEN BIRYANI

Chicken pieces marinated in a spice and curd mixture and cooked
with basmati rice on a slow fire.

Ingredients:
Rice (Basmati) 300 gms.
Chicken pieces 600 gms.
Whole garam masala 2tbsp.
Sliced onions 1 cup
Chopped garlic 2 tbsps.
Chopped ginger 2 tbsps.
Red chili powder 3 tsps.
Coriander powder 1 tbsp.
Turmeric powder 2 tsps.
Bay leaf 2 nos.
Chopped tomato ¾ cup
Chopped green coriander 1 tbsp.
Curd (yogurt) 1 cup
Saffron ½ gm.
Garam masala powder 3tsp.
Milk ½ cup
Butter 50 gms.
Golden fried sliced onions ¾ cup
Ginger julienne's 1 tbsp.
Oil 3 tbsps.
Mint leaves 2 tbsp.
Salt To taste

Method:

Pick, wash and soak rice in water for about 30 minutes.
Boil water, add ½ of the Whole Garam Masala , bayleaf and salt and boil rice till ¾th done.
Drain rice and keep aside.
Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala
Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle.
Add Sliced onions and sauté’ until light golden brown.
Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp.
Garam Masala powder and chopped tomatoes. Cook for about 5 minutes.
Add marinated chicken and cook till chicken is tender.
Dissolve saffron in warm milk and keep aside.
Arrange alternate layers of chicken and rice.
Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top.
Make sure that you end with the rice layer topped with saffron and spices.
Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes.
Alternatively cook on an indirect slow flame for 10 to 12 minutes.

Hyderabadi Mutton Biryani

HYDERABADI MUTTON BIRYANI

The ultimate of Nawabi cuisine.Cooked in the tandoori style- a
rich preparation of rice and mutton.

Ingredients:
Basmati Rice 500 gms.
Mutton cut into small pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1small bunch
Pudina chopped 1 small bunch
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ¾ cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

Method:

Grind the red chilies and cashewnuts to a fine paste.
To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
Heat 4 tablespoons ghee and fry the red chili masala.
Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
Keep frying till ghee separates. Add 1½ cups warm water.
Pressure cook till tender.
Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
Add the rice and fry a little. Add the green chilies and salt to taste.
Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
Mix together the chopped kothmir, pudina, garam masala and fried onion.
Set aside.
Take a heavy bottlomed dekchi and line it with ghee.
Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
Cover with rice, followed by a mutton layer. Finish with a rice layer.
Sprinkle the rice with saffron milk and dot with ghee.
Cover tightly and place over a griddle for dum for 20 minutes.
Serve hot, garnished with eggs cut into halves.

Szechwan Chicken

SZECHWAN CHICKEN

A tasty dish with a combination of fried chicken pieces and spring onions in spicy chicken stock.

Ingredients:
Chicken, medium size 1 no.
Oil For deep frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tbsp.
Dry red chilies cut into 4 pieces each 2 nos.
Sesame seeds(optional) 1/2 tsp.
Slanting pieces of spring onion 1/4 cup.
Chicken stock 1/2 cup
Tomato sauce 1/3 cup
Soya sauce 1 tbsp.
Chili sauce 1 tsp.
Vinegar 1 tbsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish
Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces

Method:

Cut the chicken,retaining the bone, into small serving sized pieces.
Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.
Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
Garnish with the spring onion and spring onion tops.

PEPPER CHICKEN

Ingredients:
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely chopped
Salt to taste
Oil for frying

Method:

Clean the chicken and cut into small pieces
In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.
Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.
Add cumin seeds, coriander powder and pepper powder.
When the chicken is half cooked, add coriander leaves, tomatoes and mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapathis or parathas.

CHILLY CHICKEN

Ingredients:
1 lb boneless chicken
1 onion chopped
1 capsicum (blended)
4-5 green chilies chopped
2 tomatoes chopped
1 tsp turmeric
2 tbsp ginger-garlic paste
Few drops of venigar and
soya sauce
Salt to taste
Oil for frying

Method:

Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.
Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.
Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.
Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.
Serve hot with fried rice.

GINGER CHICKEN

Chicken shreds with mushrooms prepared in Soya - ginger sauce.
Ingredients:
Cooked & shredded Chicken 500gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

Method:

Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.
Bring to a boil and simmer for 2 minutes.
Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
Add the mushrooms and cook till sauce thickens slightly.
Serve hot.

CHICKEN 65

Ingredients:
1 lb chicken
1/2 cup yogurt
A pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying

Method:

Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates.
Keep the chicken pieces aside.
Mix ajinomoto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate
the cooked chicken pieces in it.
Marinate for 4-5 hours.
Deep fry the chicken pieces in oil and drain.
Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

TANDOORI CHICKEN

The most popular variation of grilled chicken in the Indian
Cuisine!
Ingredients:
Chicken 1 No.
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste

Method:

Skin the chicken and make diagonal incisions all over.
Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice.
Apply this to the chicken and leave it for half an hour.
Hang Curd/Yogurt in the muslin cloth for some time.
Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven.
When chicken is almost done, baste it with oil, roast again till done.
Serve hot with onion slices and lemon wedges.

Nov 25, 2010

Puffy Puris

Ingredients
2 cups wheat flour
1 tbsp ghee
salt to taste
1 tbsp curds
1 tbsp milk
water to knead dough
ghee or oil to deep fry

Method

Make soft pliable dough using all ingredients. Make some rounds rolling to about 3" - 4" diameter.
Make 8-10 at a time, then fry in hot ghee or oil, till light brown.
Turn once and fry other side.
Drain with strainer and serve hot with either spicy vegetables curries, or curds.
Or with sweetened mango pulp.

Rava Dhalia

Ingredients

250g wheat sooji
100g carrots, cut into 1" pieces
50g potatoes, cut into small cubes
10g mustard seeds
5 sprigs curry leaves
30g refined oil
1 onion, chopped
4 green chilies, sliced
salt to taste

Method

Heat oil in a pan, fry mustard seeds and curry leaves until the mustard seeds splutter.
Then add chopped onions, green chilies, carrots and potato pieces to the pan and fry them for few minutes.
Now, add 3 glasses of water to the vegetables along with salt, cover the pan and boil until the vegetables gets tender.
Add wheat sooji to the above boiled mixture and mix well, so that no lumps should be formed.
Cook for 5-6 minutes and remove from heat.
Serve hot with any chutney.

Rice Roti

Ingredients

2 cups rice flour
1 cup overcooked soft rice
salt to taste
water

Method

Blend the cooked rice to a smooth paste in a blender.
Use water as required.
Add salt to the flour.
Add blended rice paste, knead into a soft dough.
Take a ping pong ball sized dough.
Roll in some dry flour, pat into a thin chappati.
Do the above with your palm or with a rolling pin. Place on a warmed griddle, apply water with hand on upper side.
Invert and roast on wetted side till cooked.
Invert again and puff up like chappati or on direct flame.
Serve hot with saag, or other gravy vegetable.

Spicy Puris

Ingredients

1 raw mango chopped
1/2 cup green coriander paste
1 tbsp mint paste
10-12 green chillies
1 tsp cumin seeds
1/2 tsp salt
2 1/2-3 cups wheat flour
1 tbsp oil
1 tsp garam masala
1 tbsp onion paste
1 tbsp ginger-garlic paste
1 tbsp dry anardana powder
oil for frying
1 tbsp chat masala

Method

In a mixie bowl, put chopped raw mango, chat masala, coriander paste, chopped chillies, mint paste, cumin seeds, salt, garam masala and anardana.
Switch on the mixie and make a thick paste.
Sieve the flour. Add curd, ginger-garlic and onion paste and oil.
Mix them, add mango mixture and knead well to make a dough.
Cover for 1/2 hour with a damp cloth.
Divide the dough into equal parts. Make balls.
Flatten and fry poories in hot oil.
Serve these chatpati poories with curd or tea.

How to Make Aloo Paratha

Aloo Paratha

Ingredients

Chapati atta - 200 gms
Jeera - 1 tsp
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Yoghurt (dahi) - 3 - 4 tbsp
Cooking oil - 2 tbsp
Potato - 2 - 3 medium sized
Salt to taste

Method:

Boil 2 - 3 medium sized potato, remove skin and mash it.
In one bowl take 200 gms chapati atta. Add jeera, chilli powder, turmeric powder and salt.
Mix it well.
Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil.
Add little water to make a soft dough. Keep a side for about 15 to 20 minutes.
Make frying pan (tava) hot on medium heat.
Take small ball from dough and roll it for a while.
Then just apply a little oil by four fingers and fold it into half. Again apply little oil and fold it. It will get triangular shape.
Roll it in triangular way.
Place it on hot tava. When it gets little brown, apply oil or ghee. Turn it and again apply oil
or ghee on other side.
Keep turning simultaneously until it gets golden brown.

Bombay Toast

Ingredients

bread : 5 slices
milk : 1 cup
egg : 1
sugar : 2 tbsp
butter : 1 tbsp

Method

Beat together egg, milk and sugar to a batter.
Heat a pan and spread a little butter.
Dip a slice of bread in the batter and fry till golden brown turning it once on either side.
Careful not to break the bread.
Can be used as breakfast or evening snack.

Cabbage Paratha

Ingredients

1/4 cabbage
salt
3-4 cups wheat flour
any garam masala 1 tsp.
ghee
green chillies
coriander

Method

Shred the cabbage (with sharp knife,) finely.
Put it in a large bowl, sprinkle some salt over it and keep aside.
Chop chillies and coriander very fine and add to cabbage.
Put garam masala, wheat flour, add little water and knead well. (Try to use less water, as cabbage will leave some juice.) you can add more flour if necessary.
Heat tava, roll out paratha of kneaded flour, use ghee for roasting. Roast well.
Eat with pickle, dahi or lasanachi (garlic) chutney.

Chatpati Chapathis

Ingredients

4 chapathis
2 boiled potatoes, peeled & grated
1/2 cup grated paneer
1 carrot, peeled & grated
1 cheese cube, grated
2 tsp. chat masala
1 tbsp. lemon juice
1 tomato, cut into strips
1 capsicum, cut into strips
salt to taste

Method

In a mixing bowl, add potatoes, paneer, carrot, cheese, 1 tsp.
Chat masala, lemon juice, salt and mix well.
Divide the mixture into four equal parts and roll each part into a long roll of the size of chappatis.
Keep aside.
Warm the chappaties and place on a serving plate.
Put one roll of potato & paneer mixture in the center of a chapati.
Also add some capsicum and tomato strips, sprinkle chat masala on the top and roll up the chapati.
Repeat the same procedure with the other chappaties and serve hot.

Chawal Ki Roti

Ingredients

1 1/2 cups rice flour (chawal ka atta)
4 tbsp cooked rice
2 tsps garlic, grated
2 tsps green chilies, chopped
2 tsps ginger, grated
3 tbsp curd (yogurt)
2 tbsp oil
salt to taste
oil for cooking

Method

Combine all the ingredients and knead into a firm dough using enough water.
Divide the dough into 6 equal portions.
Roll out each portion into a circle of 150 mm. (6") diameter and 6 mm. (¼") Thickness.
Heat a tava (griddle) and cook each roti on both sides with a little bit of oil until brown.
Press down with a spoon on the thicker edges to ensure the roti also gets cooked through on the inside.
Repeat with the remaining dough to make 5 more rotis. Serve hot with any gravy or curry.

Chili Prawn Noodles

Ingredients

2 pkt noodles, prawns flavor
100 gms prawns, cleaned
1 onion, finely chopped
1" piece ginger, chopped
2-3 green chilies, chopped
1 tomato, chopped
2 tbsp oil
salt to taste

Method

Heat oil and fry onion, ginger and prawns for 1-2 minutes.
Add chopped tomato, green chilies, salt, and cook till the prawns are tender.
Add 3 cups of water to the prawns and bring to a boil.
Add noodles and cook for another 2 minutes.
Serve hot with tomato soup.

Corn Parathas

Ingredients
For the filling:

1 1/4 cups corn, boiled and mashed
2 tbsp fresh coconut, grated
1 tbsp raisins
1 tbsp cashews, cut into small pieces
salt to taste
3-4 green chilies, cut into small pieces
1/3 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1/2 tsp asafoetida powder
150 gms gram flour
50 gms sooji
1 tsp yogurt
1/3 tsp ajwain seeds
4 tbsp oil for making the dough
oil or ghee for frying

Method

Mix gram flour, sooji, salt and sieve.
Add ajwain seeds, yogurt, oil to the flour and make a dough with enough water.
Cover the dough with a cloth and keep aside for a few minutes.
For the filling, heat oil in a pan, add cumin seeds, asafoetida, green chilies and fry for a minute.
Then add coriander powder, mashed corn, cashews, raisins, grated coconut, salt, garam masala and mix well.
Fry on low heat stirring continuously until it is done.
Make small balls from the gram flour mixture, keep in the middle of a greased polythene paper.
Keep another polythene paper on the top and roll over into thin puris.
Stuff the corn mixture in the middle of the puri, cover the edges and again roll it into a paratha.
Heat oil in a flat pan and fry the parathas on both sides until they are golden brown in color.

Dahi-bread Vada

Ingredients
1 pkt of bread
500 ml curd (yogurt)
salt to taste
8-10 green chilies, chopped
few coriander leaves, chopped
1 tsp cumin seeds
1 tsp chili powder
oil for frying

Method

Soak bread slices in water for few seconds, remove and squeeze all the water.
Make balls from this in the shape of cutlet or vada and fry in hot oil until golden brown.
Dip these fried bread vada in salt water for few seconds again.
Remove and lightly squeeze all the water. Place them in a bowl.
Beat curd well without any lumps in it. To this, add chopped coriander leaves, green chilies, salt and mix well.
Pour this curd mixture over the vadas.
Also sprinkle cumin powder and chili powder.
Optional: You can add seasoning too by frying mustard seeds and red chilies in oil.

Egg & Bread Masala

Ingredients
8 bread slices, made into small pieces
3 eggs
2 green chillies
1 onion, cut into very small pieces
1 tomato, cut into very small pieces
1/2 tsp chili powder
2 tsp oil

Method

Heat oil in pan, fry the onions and green chilies.
Add bread pieces and fry well. Also add to it the beaten egg and scramble it.
Now add the chili powder, salt and tomatoes and fry till all mix well.

Egg And Cheese Toast

Egg & Cheese Toast

Ingredients
2 boiled eggs
2 raw eggs
4 bread slices
50g cheese
2 green chilies, chopped
1 tbsp butter
1/4 lemon
1 tsp chili powder
few curry leaves, chopped
salt and pepper to taste egg & cheese toast

Method

Cut the eggs into small pieces.
To this, add grated cheese, eggs, green chilies, curry leaves, chili powder, lemon juice, salt and mix well.
Heat the butter on a pan, roast the bread slices on both sides with the above mixture on it.
Serve with tomato ketchup.

Egg Paratha

Ingredients
1/2 kg maida
salt to taste
1 egg for each paratha
1 tsp pepper powder
1 cup ghee or dalda

Method

Add maida salt ghee with little water kneed well
Roll into a paratha fry both sides with ghee
Add one egg to a paratha on top add little salt
Smash every thing with a spoon add pepper powder
Serve hot with gongura pachadi

Egg Vermicelli

Ingredients
2 boiled eggs
500g vermicelli
3 onions, chopped
1 tsp mustard seeds
40g bengal gram
1 sprig curry leaves
4 tbsp ghee or butter

1 tsp coriander seeds
1/2 tsp cumin seeds
2 red chilies
2 small cinnamon sticks
3-4 cardamoms
salt to taste

Method

Mix coriander seeds, cumin seeds, red chilies, cinnamon, cardamoms and grind to a fine powder.
Heat ghee in a pan, roast the vermicelli until golden color and keep aside.
In the remaining ghee, add mustard seeds, bengal gram, curry leaves, salt, ground powder and fry for few minutes.
Add 1 cup of water, vermicelli and cook until the vermicelli is tender.
Cut the eggs into four pieces and add to the vermicelli mixture.
Mix well and serve with tomato chutney.

Gobi Paratha

Ingredients
1 cup of grated gobi(cauliflower)
3 cups of wheat flour for paratha
4 green chillies
2 spoons butter
1 spoon salt
coriander leaves

Method

Cut the chillies into very small pieces.
Take wheat flour in a vessel, add grated gobi, cut chillies,butter,coriander leaves and salt.
Mix all this with warm water , in such a way that you must be able to make paratha/roti with the dough.
Take small pieces of dough and press it with roti maker into round paratha.
Place the non-stick tawa on the stove . After heating, place the paratha on it and add 1spoon of oil on either sides of paratha.
Keep it on the tawa until it becomes brown on both sides by repeatedly changing the sides.
Serve this hot with some pickle.

Kheema Paratha

Ingredients
500g wheat flour
200g mutton kheema
1 tsp coriander powder
2g garam masala
50g onions, chopped
1/2 tsp chili powder
a pinch of turmeric

75g oil
1 egg
1 bunch of cilantro
1/2 tsp ginger-garlic paste
salt to tastekheema paratha

Method

Boil the kheema in salted water until it is tender.
Heat oil in a pan, add onions and fry until brown.
Also add ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, boiled kheema and fry for 5 minutes
Add chopped coriander leaves and remove from heat. Keep aside.
Mix wheat flour with salt, water and knead to smooth dough. Keep aside for 10 minutes.
Then make small balls from the dough, roll into thin triangle shaped chapathis.
In the middle, place kheema curry and spread till end.
Place another chapathi over this and close the edges by pasting using beaten egg.
Fry these parathas over flat pan on both sides until golden brown using oil.

Mal Puris

Ingredients
1 litre full milk cream
4 tbsp maida (white flour)
3 tbsp sooji
1 kg sugar
1/2 litre water
ghee (butter) for frying mal puris

Method

Boil milk so that it reduces to half of the original quantity.
Keep the reduced milk to cool and then add sooji and maida together and mix so that it does not form lumps.
Keep the batter for 10-15 mins.
Take a pan and put in ghee for shallow frying.
Put 1 tbsp of batter in ghee and spread it (to give the shape of a pancake) and cook on slow fire.
Meanwhile, make sugar syrup with water.
Take out the pancakes when they are light brown and dip them in sugar syrup.
Garnish with pista/dryfruits and serve hot.(with kheer or rabri)

Manipal Idlis

Ingredients
1 cup rava (sooji)
1 3/4 cups thick fresh yogurt
3 tsps ghee
1 tsp. mustard seeds
1 tsp. split black gram dal
1 tsp. split bengal gram
1 tsp. finely chopped ginger
1/4 cup grated coconut
1 1/2 tsp. salt
1/4 cup finely chopped coriander leaves
1/4 tsp baking powder manipal idlis

Method

Heat the oil in a pan and add mustard seeds.
When they sputter add the grams.
Fry until light brown.
Add chilies, ginger, coconut, salt and rava. Fry for two minutes over medium heat. Cool.
Add yogurt (curd), coriander leaves and baking powder to the rava mixture.
Pour into 12 lightly greased moulds of an idli stand. Steam for ten minutes.
Cool slightly before removing from moulds.
Serve with saar and mint chutney.

Methi Paratha

Ingredients
2 bunches of fenugreek leaves
(methi)
2-3 cups wheat flour
1 tsp garam masala
1 tsp chili powder
2 tsp oil
salt to taste
ghee (butter) for frying

Method

Mix the wheat flour with finely chopped fenugreek leaves, salt, garam masala, chili powder, oil and knead to a fine dough.
Divide the dough into small balls, roll into paratha size and fry with ghee on both sides on a flat pan until golden brown.
Serve hot with any gravy curry.

Minty Corn & Vegetable Paratha

Ingredients
For stuffing:
1 big potato, boiled & roughly mashed
1/2 cup cabbage, finely chopped
1 cup fresh corn
2 tsps lemon juice
2 tsps oil
1/2 tsp. sugar
1/3 tsp. garam masala powder
3/4 tsps green chili paste
2 tsp. coriander leaves, chopped
1/2 tsp. cumin seeds
1/2 to 3/4 tsp. salt

1 cup all-purpose flour (maida)
1 cup whole meal flour
2 tsps melted ghee
oil for cooking
For mint sauce:
1/2 cup mint leaves
3 springs of curry leaves
3/4 tsp. lemon juice
2 green chilies
salt to taste

Method

Sprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes.
Squeeze the water from the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely.
Heat the oil in a pan and add cumin seeds.
When they splutter, add cabbage, coarsely mashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green chili, garam masala and salt.
Mix well and remove from fire, keep aside.
Make paste of the above ingredients meant for the sauce in a mixer by adding water, as
required.
Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep aside
for 1/2 an hour.
Make very thin rounds and cook on griddle applying oil on both sides, till little brown spots appear on the surface.
Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and press well.
Cook again applying oil, as required.
Serve hot at breakfast with sauce or curd.
These parathas can be carried along journeys and picnics.

Mixed Rotia

Ingredients
200g maida (all-purpose) flour
100g spinach
100g onions, finely chopped
200g gram flour
200 ml water
100g ghee or butter
salt to taste

Method

Sieve the gram flour and maida flour together.
To this, add finely chopped spinach, onions, salt, water and knead to smooth dough.
Keep aside for 30 minutes.
Make small balls from the dough, roll like a chapathi.
In the middle, place 1 tsp ghee, fold and roll again like a chapathi.
Fry on a flat pan on both sides until golden brown with ghee.
Repeat with the other balls and serve hot.

Mughlai Paratha

Ingredients
1/4 cup rava (semolina)
1 1/2 cup wheat flour
1 1/2 cup maida (all-purpose flour)
1/2 cup milk
3/4 cup oil
oil for frying
salt to taste

Method

Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.
Cover and keep aside for atleast 30 minutes.
Divide the dough equally into balls.
Roll out each ball and apply oil on it, then pleat it and make a circular roll.
Press and roll out again into a bigger round.
Place the paratha on a hot tava and roast on both sides.
Heat oil in a shallow pan and shallow fry this roasted paratha in it.
Serve hot with curd (yogurt) or any vegetable curry.

Omelette Paratha

Ingredients
For the filling:
4 eggs
1 tsp water
1/2 cup finely chopped onion
1 tsp finely chopped green chili
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil

For the dough:
2 cups wheat flour
1 tsp salt
1 tsp oil
water to knead
oil for shallow frying

Method

For the filling, beat eggs with water. Add chopped onion, green chili, coriander leaves and salt. Stir well.
Heat oil in a pan and pour the egg mixture into it. Make an omelette. Chop into very bits and cool.
For the parathas, sift wheat flour and salt. Rub oil into flour with your fingers.
Gradually add water and make stiff dough. Cover with a damp cloth and set aside for 30 minutes.
Divide dough and stuffing into 4 equal parts. Make balls from the dough and roll into chappaties.
Place a portion of the filling in the centre.
Gather the edges of the chappaties from all sides so as to cover the egg mixture.
Press to seal.
On a floured board, roll out each ball into a slightly thick paratha.
Shallow fry with oil until light brown.

Paneer Methi Paratha

Ingredients
100 g methi (fenugreek) leaves
chopped
1 tbsp ghee or butter
1/2 tsp cumin seeds
salt & chili powder to taste
150 g paneer

6 green chilies, chopped
2 tbsp coriander leaves
chopped finely
1/2 cup dahlia
3 ripe tomatoes, chopped
2 cups rice flour
oil for frying

Method

Heat 1 tbsp of ghee and season with cumin seeds.
Add methi leaves, salt to taste and chili powder. Fry for 2-3 minutes and dry. When cool, grind to a paste.
Blend the paneer in a mixer. To this, add salt, green chilies and coriander leaves and mix well.
Cook the dahlia with salt and enough water till soft. When cool, grind to a fine paste.
Also blend the tomatoes to a fine paste.
Heat oil in a pan and fry the tomatoes paste, adding salt to it, till almost dry.
Add oil and little salt to the rice flour and mix well. Add the dahlia paste and mix again.
Add enough water to mix to a smooth dough. Divide the dough into lemon sized balls.
Prepare the filling by combining methi paste, paneer mixture and tomato paste.
Divide it into marble sized balls.
Roll each ball of rice flour-dahlia paste into a cup shape and put the methi-paneer-tomato mixture ball into each dough cup.
Close the dough ball to cover the filling.
Roll out on a floured surface into a paratha.
Roast on both sides with oil or butter till crisp and brown.

Paneer Paratha

Ingredients
maida 1 cup
flour 1 cup
ghee 3 table spoon
peas 300 grams
paneer 200 grams
butter milk 1/2 cup ginger

green chilli 10pc.
coriander
garam masala 1 table spoon
salt
onion 2pc.
garlic

Method

First mix flour & maida & mix ghee in it. Add butter milk and make a tough dough.
Add salt and green chilli.
Grind ginger,onion,garlic and coriander and make fine paste.
Roast peas in a pan with 2 table spoon of ghee.
After frying add paste in it. Add garam masala in it and fry little more. Grind peas finely.
Cut coriander finely and add paneer &salt. Add peas paste to it.
Make small dough of flour & make roti as usual &apply paste on full roti,
Make another roti & put it on the paste bake roti on tawa.

Peas Paratha

Ingredients
1 cup wheat flour
1 cup maida (all purpose flour)
1 cup shelled peas (or frozen)
(chop this by means of a mixie)
2 tablespoons oil
salt to taste.

garam masala 1 teaspoon.
red chili powder 1/2 teaspoon
ginger-garlic-green
chili paste 1 teaspoon
1/4 cup milk
(used for kneading all the above)

Method

Knead all the above ingredients with the milk.
If needed a small amount of water can be used.
Keep it for 1/2 an hour.
Then make small balls out of the dough.
Roll out each ball and cook on a nonstick pan.

Peas Puri

Ingredients
2 cups wheat flour
1 tbsp ghee or butter
salt to taste
a pinch of baking powder
1 cup peas
1" piece ginger
2 green chilies, chopped
1 tsp aniseed roasted
a pinch of asafoetida
oil for frying peas puri

Method

Grind peas, ginger and chilies to a smooth paste. Powder the aniseeds and add to this paste.
Heat oil in a pan, add asafoetida.
When this gives an aroma, immediately add the peas paste and fry till the paste becomes quite dry and leaves the sides of the pan.
Add salt as required, stir well and remove.
Add a little water and ghee to the flour and knead to make a soft dough.
Make small balls of the dough, flatten with a rolling pin.
Place a portion of the pea paste in the middle, enfold the filling, and pinch off the excess dough.
Then roll out the puris.
Deep fry in oil on both sides until fluffy and golden brown.

Peas Vada

Ingredients
500g green peas
4 tbsp gram flour
4 green chilies, chopped
2 tbsp chopped coriander leaves
1/3 tsp red chili powder
1/3 tsp black pepper powder
a pinch of sodium bicarbonate
oil for frying

Method

Boil the peas with 1/2 cup of salted water in a vessel until tender. Cool and mash it.
Mix the gram flour, green chilies, coriander leaves, salt, red chili and black pepper powders, sodium bicarbonate and knead to a smooth mixture.
Heat sufficient oil for frying, wet the palm of your hand with little water so that the mixture does not stick, take a little mixture and form flat balls out of it.
Make a small hole in the center of the ball by piercing with your finger.
Gently drop them one by one into the oil and fry until they are golden brown on both sides.
Serve hot with peanut or mint chutney.

Pizza Omelette

Ingredients
1/2 cup grated potatoes
5 eggs
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup chopped mushrooms
a handful of sliced black or green olives
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
2 green chillies, finely chopped
4 tsp. olive oil
salt & pepper to taste

Method

Heat the oil in a deep pan, add the grated potatoes and fry till nice and crispy.
You can also use frozen hashed browns instead.
Meanwhile, beat the eggs until fluffy.
Add the onions, capsicum (bell peppers), tomatoes, olives, mushrooms, salt, green chilies and mix well.
When the potatoes are done, remove from flame and add the egg mixture.
Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15 minutes.
When the egg is almost set, sprinkle the cheeses and cook till the cheese has melted.
You can also cook on the stove top, but make sure it is in low flame, and cook with a lid on.
Sprinkle some pepper, cut into wedges and serve hot along with orange juice.

Rava Dhokla

Ingredients
250 gms gram flour
3 tsp lemon salt
2 tsp cooking soda
3 tsp sugar
a pinch of turmeric
salt to taste
30 gms refined oil

10 gms mustard seeds
a pinch of asafoetida
4 green chilies
3 red chilies
1/4 cup grated coconut
cilantro for garnishing

Method

Sieve the flour, add sufficient water and make a fine batter.
To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms.
Add water to the pressure cooker and boil for some time.
In another small bowl, add the batter and arrange in the cooker.
Cook the batter on steam for 15 minutes.
Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate.
Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chilies and pour over the dhoklas.
Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot.

Rice Noodles

Ingredients
For Seasoning:
peanuts - 1 tbsp
chana daal - 1 tbsp
urad daal - 1/2 tbsp
mustard - 1/2 tbsp
turmeric - a pinch
oil - 1 1/2 tbsp
salt to taste

rice noodles - 1 packet
lime - 2(big)
green chillies
curry leaves

Method

Boil water in a saucepan. Add salt to the water.
When it is rolling, add noodle and leave for 2 min.
Now the noodles are cooked. Remove water and keep it aside.
Put seasoning with all the above ingredients and once mustard splits add green chilli and curry leaves.
Add this to cooked noodles.
Squeeze lime and add the juice to the noodles.

Roti With Methi Leaves

Ingredients
1/2 kg wheat flour, sieved
4 tbsp gram flour, sieved
1 cup methi (fenugreek) leaves, chopped
2 spring onions, chopped finely
3 tbsp yogurt, well beaten
ghee (butter) for frying
salt to taste

Method

Mix wheat flour with gram flour along with salt, yogurt, 1 tbsp ghee, onions and methi leaves.
Mix well.
Add enough water to make a stiff dough and reserve for 30 minutes.
Make into lemon-sized balls and roll each ball into a 12 cms disc.
Fry on a hot greased griddle until browned on both sides with ghee.
Serve hot, dotted with butter.

Roomali Roti

Ingredients
1 1/2 cups wheat flour
50 gms. plain flour
1 tsp. salt
2 tbsp. melted ghee or butter

Method

Sift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liable dough.
Cover and keep aside for 45 minutes. Knead again till smooth, divide into six parts.
Shape into rounds.
Roll as thin as possible using dry flour for dusting. Place one on back of palm.
With circular movement in one direction, flip and rotate roti.
This procedure will make the roti very thin.
Invert deep tawa or heavy cast iron pan, and heat over gas.
When hot, spread roti over inverted griddle and allow to cook.
Tiny black spots will appear on it when done.
This roti cooks very fast. Approx. 45- 50 seconds each.
Fold like a handkerchief (roomal) before serving.

Shahi Paratha

Ingredients
1 cup wheat flour
500 gms minced meat
2 eggs, beaten
1 onion, chopped
1 tomato, chopped
5 green chilies, chopped
1 tbsp ginger-garlic paste
few coriander leaves, chopped
2 tbsp oil
2 tbsp ghee
salt and red chili powder to taste shahi paratha

Method

To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two omelettes.
Take two portions of the dough and make two thin chappaties.
On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette.
Top this with the next chapati and press the edges of the two chappaties tightly.
In a tava fry the paratha with a little oil, till both the sides are well done.
Serve hot.

Saboodana Kichidi

Ingredients
250 gms saboodana
1 cup grated coconut
5 green chilies
50 gms ground nuts
salt to taste
4 tbsp oil
2 tsp sugar
2 tsp jeera

Method

Soak saboodana in water for 30 min or till they are soft. Fry (without oil) ground nuts.
Make powder of fried ground nuts. Grind coconut and green chilies.
Mix all the ingredients except jeera and oil. Split jeera in a pan with oil.
Put the above mixture and fry well.
Serve with yogurt (recommended), coconut chutney

Soya Dahibara

Ingredients
500 gms whole soya beans
60 gms urad dal (black gram)
1/2 cup curd (yogurt)
4-5 green chilies
few coriander leaves, chopped
salt to taste
1 tsp. cumin seeds
soya refined oil for deep frying

Method

Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse consistency.
Add finely chopped green chilies and coriander leaves.
Add salt to the mixture and mix well.
Make flat baras and deep fry in soya oil till the baras turn golden brown.
Beat the curd into a smooth paste.
Add salt to taste. Roast cumin seeds and powder them coarsely.
Soak the baras in this curd.
Garnish with cumin seeds powder.
Served chilled

Puffed Rice Upma

Ingredients
puffed rice 1/2 kg
green chillies
roasted bengal gram 1/4 cup
salt
curry leaves
oil 4tsp
onion 1

Method

Soak puffed rice in water after they become tender remove them from water .grind roasted bengal gram and chillies with salt
Add that powder to puffed rice .cut onion into small pieces length wise .heat oil and add mustard seeds and urad dhal
Add curry leaves after they cook add some turmeric .add onions after they turned into reddish color add puffed rice
Mix it and cover the pan after 5 minutes upma is ready .