Pepper Rasam

Pepper Rasam

Ingredients:
1 small tomato, chopped into small cubes
1 1/2 tsp peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing(asoefetida)
Salt to taste
2 tsp ghee(clarified butter)
6 cups of water

Method:

• Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder.
• Mix together the water, tomato, pepper,salt,sugar(jaggery) and tamarind juice.
• Bring it to a boil on a low flame.
• Season with mustard, hing, curry leaves and cumin seeds in ghee.
• Garnish with chopped coriander.
• Eat when hot with plain rice.

Garam Masala Powder

Garam Masala Powder

Ingredients:
4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)

Method:

• Roast each of the above till they turn aromatic.
• Powder to a fine powder using a coffee grinder and use as required.
• This will keep well for months in a airtight container.
• You can make a larger quantity of this by using the above ingredients in the same ratio

Hot and Sour Tomato Pickle

Hot and Sour Tomato Pickle

Ingredients:
1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste

Method:

• Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar.Leave for about 2 hours.
• Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
• Heat the oil and add the remaining mustard.
• When the mustard crackles, add the fenugreek.
• Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
• Add the tomatoes and the remaining vinegar.
• Stir continuously as the mixture comes to a boil.
• When the pickle is almost done, the oil begins to float at the top.
• Take it off the heat and let it cool.
• Store in a clean bottle.
• Will keep for a year.

Mango Shrikand

Mango Shrikand

Ingredients:
 plain unflavoured yoghurt (or home -made curds)
1/2 cup sugar
mango pulp
1/2 tsp cardammom powder
1 tsp sliced pistachios
1/2 tbsp mixed dry fruits

Method:

• Whip together the sugar and yoghurt till smooth and creamy.
• Strain the mixture through a muslin cloth to remove all liquid.
• Strain the mango pulp in a similar way to remove most of the liquid.
• Mix in the strained mango pulp and the cardamom powder.
• Pour into a large container and chill in the refrigerator for about 3-4 hrs.
• Serve in individual dessert bowls topped with pistachios and dry fruits.

Coconut Laddoo

Coconut Laddoo

Ingredients:
1 can condensed milk
2 cups of dessicated coconut
1 tablespoon sugar

Method:

• Mix the condensed milk and the coconut in a bowl.
• Add the sugar and stir on a low flame for about 4 minutes.
• Set aside till the mixture has slightly cooled down.
• Shape into laddoos(small round balls).
• Roll each laddoo in a little dessicated coconut.
• Store in airtight jars.

Home-made Paneer

Home-made Paneer

Ingredients:
5 cups of whole milk
2 tsps vinegar


Method:

• Boil the milk in a open pan.
• When it's boiling, add the vinegar and wait for the milk to curdle completely.
• Take it off the fire and let it sit for 10 minutes.
• Pour it onto a cotton/muslin cloth and tie it with a tight knot.
• When all the water is drained from the paneer,shape it into a large rectangular block,transfer it into another piece of paper/cloth, wrap it properly and refrigerate it overnight.
• Cut into cubes and deep fry in hot oil.
• Drain and store in the frezer.

Bhaingan Bhartha

Bhaingan Bhartha

Ingredients:
1 large eggplant
1 medium onion, finely chopped
1/2 cup chopped coriander leaves
2 tomatoes, chopped finely
4 green chillies, chopped finely
1 cup cooked green peas
1 1/2 tsp dhania-jeera ( cumin -corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor(mango powder)
Salt to taste
1 tsp sugar
3 tbsp cooking oil

Method:

• Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
• This will take around 30-45 minutes at 400 deg F.
• Take it out of the oven and peel it.
• Mash the baigan and add the salt to it.
• Heat the remaining oil and add the chopped onion.
• Fry till the onions turns translucent.
• Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
• Now add all the spices and the sugar and fry for a minute.
• Add the baigan and mix well.
• Now add the peas and fry for a couple of minutes.
• Add the chopped coriander leaves and some water to get a thick consistency.Mix well.
• Heat through.
• Serve when hot with plain rice/paratha

Bharwa Bhaingan Recipe

Bharwa Bhaingan

Ingredients:

• 8-10 small rounded firm brinjals(Eggplant)
• 3 medium onions , chopped and roasted
• 3 tbsp. roasted groundnuts powdered coarsely
• 3 tbsp. grated fresh coconut, roasted
• 1 tsp cloves, roasted
• 2 tsp red chilli powder, roasted
• 2 tsp dhania-jeera(coriander-cumin seed mixture ), roasted and powdered
• 1 small bunch coriander leaves, chopped and roasted
• salt to taste
• 2-3 tbsp. oil
• 1/2 tsp each mustard and cumin seeds
• 1/2 cup curds(plain unflavored yoghurt)

Method:

• Wash and the clean brinjals. Make 2 slits to form a cross.
• Rub them with some curd and salt and set aside.
• Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of this mixture into each slit of the brinjals.
• Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
• Any mixture which is remaining can be now added to cover the vegetables.
• Add some water.
• Simmer till the vegetable is tender and done.

Bharva Bhindi

Bharva Bhindi

Ingredients:
1 lb Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice
For stuffing:
1 1/2 tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste

Method:

• Make one slit on each bhendi and set side.
• Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute.
• Stuff each bhendi with this masala and keep the remaining aside.
• Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
• When the onions start browning, add the remaining masala and the bhendi pieces.
• Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
• Keep turning occassionally.
• When the bhendi is done, take off the stovetop and sprinkle the lemon juice.Mix well.
• Serve hot with chapati/rice and dal.

Cabbage Upkari

Cabbage Upkari

Ingredients:
1 small cabbage, chopped finely
2 medium sized onions, chopped finely
1 tsp urad dal
1 tsp channa dal
5-6 dry red chillies
1 tsp mustard seeds
1 sprig curry leaves
2 tablespoon coconut, shredded
A pinch of hing
Salt to taste
2 tablespoon cooking oil

Method:

• Heat the oil and add the mustard, red chillies dals and curry leaves.
• Fry till the mustard crackles.
• Now add the onions and fry till the onions turn translucent and start turning brown.
• Add the cabbage, salt to taste and some water and cover
• cook on a small flame till the cabbage is done.
• Add the shredded coconut and the hing and mix well.
• Heat through and serve hot with rice and dal.

Puliyogare

Puliyogare

Ingredients:
2 cups cooked white rice
2 tbsp Puliyogare Mix (See "chutney and pickles section'')
Salt to taste
Tamarind juice for taste

Method:

• Mix the cooked rice with the Puliyogare mix.
• Add salt to taste.
• You can add extra tamarind juice and mix if you need the dish to be more sour.
• Heat through and serve.

Puliyogare Mix

Puliyogare Mix

Ingredients:
1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of hing(asoefetida)
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds

Method:

• Roast the coconut and set aside.
• Roast the coriander, cumin, 6 red chillies,1 sprig curry leaves, pepper, asoefetida,1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic.
• Powder to a fine powder using a coffee grinder and set aside.
• Mix in the coconut gratings and powder once again.
• Set aside.
• Heat some oil and add the remaining musatard seeds, red chillies, urad dal, channa dal, peanuts, sesame seeds and curry leaves.
• When the seeds start crackling, add the tamarind juice and salt/jaggery. Mix well.
• Add salt to taste.
• The liquid will start boiling.
• Now add the powdered masala and simmer till you get a sticky masala.
• Heat through and cool.
• This will keep well for a month in a airtight container if refrigerated.
• Mix this with plain cooked rice to get puliyogare or tamarind rice.

Bisi Bela Huli Anna Powder

Ingredients:
6 red chillies
1 tsp cumin seeds
1/2 tsp methi(fenugreek) seeds
1/2 tsp turmeric powder
3 tsp coriander seeds
4 cloves
2 pieces cinammon
2 tsp urad dal
1 tsp channa dal
1/2 tsp peppercorns
1/2 cup coconut gratings
Oil/ghee(clarified butter) for roasting

Method:

• Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder.
• Store in a airtight container.
• Use as required for Bisi Bele Huli Anna

Bisi Bela Huli Anna

Bisi Bela Huli Anna

Ingredients:
1/2 cup toor dal
1 cups rice

1/2 cup thick tamarind juice
5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice
Mixes" section)
2 cups chopped vegetables(carrots, green beans, potatoes,etc)
4 green chillies, chopped
3 tbsp ghee(clarified butter)
1/2 tsp mustard seeds
2 tsp cashewnuts, chopped
1 sprig curry leaves
1 tsp channa dal
1 tsp urad dal
Salt to taste

Method:

• Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done.
• Add the tamarind juice to the above rice/dal/vegetables and mix well.
• Mix in the bisi bhele huli anna powder.
• Set aside.
• Heat the ghee and add the mustard, green chillies, curry leaves, cashewnuts, urad dal and channa dal.
• When the seasoning is ready,add it to the rice mixture and add salt to taste.

Peas Pulao

Peas Pulao

Ingredients:
6 cups of cooked white basmati rice
1 1/2 cups of frozen green peas, thawed
1 small onion sliced
1 tsp jeera(cumin) seeds
3 garlic flakes, crushed finely
1 small piece of ginger, crushed finely
1-2 cloves
1 small piece cinnamon, broken into pieces
2-3 cardamoms
2 tablespoon ghee(clarified butter)
Salt to taste
2 tsps coriander leaves , chopped finely
1 tablespoon cashewnuts, chopped

Method:

• Heat the ghee in a non stick pan and add the ginger-garlic paste.
• When it browns, add the cardamoms, cinammon, jeera, cloves and onions.
• Fry till the onions turn transparent.
• Now add the peas, cashewnuts and the coriander leaves and mix well.
• Cook on low heat till the peas are cooked.
• Mix in the cooked rice and heat through.
• Eat when hot with a vegetable or meat side dish.

Vegetable Pulao

Vegetable Pulao

Ingredients:
3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method:

• Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.
• Keep aside.
• Fry the onions in a the ghee or melted butter.
• Also add the cloves, cinnamon and cardommom.
• When onions are browned properly, add the red chilli powderand fry for 30-45 seconds.
• Now add all the vegetables,including the cauliflower and sprinkle some water on it.
• Keep covered and cook on a low flame till the vegetables are cooked.
• This might take approximately 15-20 minutes.
• Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.
• When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
• Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
• Serve with Raita.

Mango Pachadi

Mango Pachadi

Ingredients:
1 large raw mango
1/2 cup coconut gratings, fresh
8 gren chillies, minced
A pinch of hing (asoefetida) dissolved in 2-3 tsp water
4 tsps salad oil
1/2 tsp red chilli powder
Salt to taste
For seasoning:
1/2 tsp mustard seeds
1 sprig curry leaves
1-2 tsp oil for seasoning

Method:

• Grate the mango and set aside.
• Crush together the coconut, green chillies and salt.
• Make the dressing by combining the green chillies,salt, red chilli powder, salad oil and coconut.
• Mix the dressing with the grated mango.
• Season with mustard and curry leaves.

Crazy Cake

Crazy Cake 

Ingredients:
3 c. flour
2 c. sugar
1 tsp. salt
2 tsp. baking soda
6 tbsp. cocoa
2 tbsp. vanilla
10 tbsp. oil
2 tbsp. vinegar
2 c. water
Method:

• Mix dry ingredients in a 13x9x2-in. pan.
•  Make 3 holes, 1 for vanilla, 1 for oil, and 1 for vinegar.
•  Pour water over all and mix.
•  Bake at 350 degrees for 35 to 40 minutes.

Puli Inji

Puli Inji

Ingredients:
2" piece of ginger
2 large balls of tamarind
12 cloves of garlic
3 red chillies
3 green chillies
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A small piece of jaggery
Salt to taste

Method:

• Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic.
• Chop the ginger, green chillies and remaining garlic.
• Soak the tamarind in some hot water and extract the juice.
• Put in the chopped ingredients and continue boiling.
• In a pan, heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds.
• When the mustard crackles, add the ground masala and fry till the masala turns color.
• Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
• Bring to a boil and boil till the juice is thick.
• Keep in bottle when cool

Hot Mango Chutney

Hot Mango Chutney

Ingredients:

• 3 large sweet mangoes, slightly ripened
• 1 tsp lemon rind, minced finely
• 1 tsp lemon juice
• 10 green chillies
• 1/2" piece ginger, minced finely
• 1 tsp cumin seeds
• 1/2 tsp saunf (fennel) seeds
• 1 tsp coriander seeds
• 1/4 tsp methi (fenugreek) seeds
• 1 tsp mustard seeds
• A pinch of hing (asoefetida)
• Salt to taste
• 6 tsp cooking oil

Method:

• Peel the mango and cut it into small chunks.
• Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
• Drain, mash well and set aside.
• Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle.
• This is how powders are traditionally made.
• But if you are of the impatient kind, go ahead and use the coffee grinder but make sure that the powder is a little coarse.
• Set aside.
• Heat the remaining oil and add the hing and mustard.
• When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
• Add the mango, powdered masala, salt to taste, lime rinds and lime juice.
• Bring to a boil on a low flame.
• Remove from heat and let it cool to room temperature.
• Store in an airtight container.
• If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.
• Store it in airtight containers in the fridge.

Sweet Mango Chutney

Sweet Mango Chutney

Ingredients:

• 3 large mangoes, peeled and cut into chunks
• (Use slightly ripened ones)
• 2 tsp sugar or jaggery
• 1 tsp lime juice
• 5 large dates, pitted
• 1 tsp cumin seeds, roasted
• 1/2 tsp coriander seeds, roasted
• Salt to taste
• 2 tsp cooking oil

Method:

• Peel the mango and cut it into small chunks.
• Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
• Drain, mash well and set aside to cool.
• Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.
• Adjust salt if needed.
• Remove from blender and store in an airtight container.
• This chutney keeps well for over a week.

Dirt Cake

Dirt Cake

Ingredients:
2 (8 oz.) pkg.’s cream cheese
1 c. powdered sugar
3 c. milk
1 (6 oz.) pkg. instant vanilla pudding
1 (16 oz.) carton Cool Whip
1 (16 oz.) pkg. Oreo cookies
Method:

• Combine first 5 ingredients together. 
• Crush cookies and place half on bottom of a 13x9x2-in. pan. 
• Pour cream cheese mixture over cookies. 
• Top with remaining cookies.

Bhindi Gojju

Bhindi Gojju

Ingredients:
1 lb bhendi (okra), cut into thin rounds.
3 cups of buttermilk(or diluted yoghurt)
1 tsp mustard seeds

A small piece of ginger, crushed finely(optional)
3-4 green chillies chopped finely
1 sprig curry leaves
A pinch of hing
Salt to taste

Method:

• Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.
• Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.
• Fry till the mustard starts crackling.
• Add the fried bhendi and stir for 2 minutes.
• Take it from the fire.
• Add the buttermilk and salt to taste(remember that the okra is already salted).Mix well.
• Add some water if the gojju is too thick.
• Eat with plain rice and dal.

Bittergourd Gojju

Bittergourd Gojju

Ingredients:
2 medium sized bittergourds
1 tsp mustard seeds
1 sprig curry leaves
1 onion, minced
3-4 garlic cloves minced
2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp dhania powder
2 tsp sambhar powder
2 tsp shredded coconut
1 tsp methi(fenugreek) seeds, roasted and powdered
2 tsps white sesame seeds, roasted and powdered
2 tablespoon jagggery melted or 2 tsp sugar
Juice of a small ball of tamarind
A pinch of hing
Salt to taste

Method:

• Scrape the skin of the gourds till smooth and wash them.
• Cut lengthwise and remove the seeds.
• Cut them into large half-rounds.
• Smear salt on them and place a heavy weight on them.
• This method is used to reduce the bitterness of the vegetable.
• Set aside for 1/2 hr.
• Fry in 3 tsp oil till well browned.
• Drain and set aside.
• Heat about 3 tsp oil and add the mustard and curry leaves.
• When the mustard crackles, add the minced onion and garlic.
• Fry till done.
• Now add all the raw dry powders and fry for 2 minutes.
• Now add the shrdded coconut and keep frying for 2 more minutes.
• Add the fenugreek and sesame powders and mix well.
• Add the fried gourd, jaggery and tamarind.
• Add salt to taste and enough water to cover the vegetable.
• Bring to a boil and reduce heat.
• Cook till the gavy thickens and you get a gojju consistency.
• Remove from heat and add the hing.
• Mix well and serve like a chutney with plain rice/dosa/chapati.

Moolangi Chutney

Moolangi Chutney

Ingredients:

• 1 1/2 cups of grated white radish
• 5-6 tbsp scraped fresh coconut
• 3 green chillies
• 1 tsp dalia (Hurugadle)
• 5-6 garlic flakes, crushed
• 3-4 peppercorns
• 1 small piece ginger
• 1 tsp tamarind juice
• Salt to taste
• 1 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1 sprig curry leaves

Method:

• Blend together the coconut, tamarind, peppercorns,dalia, green chilies and the ginger.
• When it's almost smooth in texture, add the garlic,salt to taste and the grated radish.
• Run the blender for about 3-4 secs.
• The radish and garlic should be about a garter mashed up.
• Remove from the blender and season with mustard seeds and curry leaves.

Coriander Chutney

Coriander Chutney

Ingredients:

• 1 bunch coriander leaves
• 2-3 tbsp coconut
• 2 green chillies
• 2-3 dry red chillies, roasted
• A small piece ginger
• 2-3 garlic flakes
• 1 small onion
• Juice of 1/2 a lemon
• Salt to taste

Method:

• Blend all the above to a smooth paste adding a little water.
• Can be refrigerated for about 1-2 days.

Coconut Chutney

Coconut Chutney

Ingredients:

• 2 cups of fresh coconut, shredded
• 10 dry red chillies
• 1 sprig curry leaves
• A large pinch of hing (asoefetida)
• 1/2 tsp methi(fenugreek) seeds
• 2 tsp udad dhal
• 2 tsp channa dhal
• 1 small tomato
• Salt to taste

Method:

• Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
• Fry till done.
• Add this to the coconut and tomato and blend into a smooth paste.
• Add salt to taste.
• Goes well with dosas, idli and plain rice.

Mint Chutney

Mint Chutney

Ingredients:
1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded

2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method:

• Fry all these in a little oil, one by one.
• Blend to a smooth paste using a little water.
• Goes well with chapathi and rice.

Tomato Chutney

Tomato Chutney

Ingredients:

• 2 medium tomatoes, choppped
• 1/2 tsp hing(asoefetida)
• 1 tsp mustard seeds
• 1/2 tsp methi(fenugreek) seeds
• 1 tablespoon coconut, shredded
• 3 tsp red chilli powder
• 1 tsp dhania (coriander) powder
• 1/2 tsp turmeric powder
• 1 very small ball of tamarind , de-seeded
• 1 small onion, minced finely
• 2 clovettes of garlic, minced finely
• Salt to taste
• 3 tablespoons oil for frying

Method:

• Heat 1/2 the amount of oil and add the methi.
• Fry for a minute and then add the tomatoes.
• Fry till the tomatoes turn soft.
• Blend this into a smooth paste, along with the tamarind and the coconut.
• Set aside.
• Heat the rest of the oil and add the chopped garlic and onion.
• Fry till the onion turns translucent and the garlic browns.
• Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.
• Add the blended paste, salt and hing and heat through.
• Goes very well with plain rice or chapati.

Simla mirch sabzi

Simla mirch sabzi

Ingredients:
green peppers
oil
onions
ginger
garlic
coriander powder
turmeric
chili powder
tomatoes
garam masala

Method:

• Cut big pieces of peppers. 
• In oil fry onions, add ginger and garlic. 
• Add coriander powder, turmeric, garam masala, chili powder and then add tomatoes.
•  Then add peppers ,cover and cook.
• Untill it becomes soft and tasty curry is ready.

Dum Alu

Ingredients:
potatoes
coriander seeds
cumin seeds
cloves
peppercorns
cardamom pods
oil
water
clili powder
kelonji (onion seeds)
coriander leaves
green chili
pinch of nutmeg powder
pinch of mace powder
cinnamon

Method:

• Boil and fry potatoes till golden brown. 
• Grind coriander seeds and cumin seeds and set aside.
•  Then grind cloves, peppercorns and cardamom seeds and set aside. 
• Fry everything in oil and then add water and potatoes till tender, then add the other things.
• The tasty dum aloo is ready to eat.

Badusha Recipe | How to make Badhusha Recipe

Badusha

Badusha is a simple Indian sweet made during diwali and few other festivals and weddings.It is flour dumpling fried in oil and dipped in sugar

Ingredients:

• 2 cups bisquick
• sour cream
• 2 cups sugar
• 1 cup water

Preparation:

• Make one thread consistency syrup with sugar and water.
• Make a dough with bisquick and sour cream.
•  Roll it into balls and flatten slightly. 
• Score a circle on the patty with a knife or small cap.
• Deep fry in crisco or oil on low fire till a med brown.
• Dip in syrup by pushing it deep down, remove and set aside.
•  Can place a walnut or pecan in the center immediately after dipping.

Erucheri

Ingredients:
2 plaintanos
1 1/2 cups fresh coconut
crushed black pepper
turmeric, salt to taste.
mustard, 1 red chilli, urad dal, curry leaves, oil for seasoning

Preparation:

• Peel plaintanos and cut into small pieces after slitting lengthwise into quarters.
• Cook with water well above level of veggies, salt turmeric and pepper added on low heat until plantanos get really done. 
• Takes about 25 mins or so. Grind half the fresh coconut and add to cooked plaintanos.
• In a separate pan season with mustard, urad dal, curry leaves and fry remaining grated coconut until a reddish brown. 
• Pour this onto the plaintainos and ericheri is ready.

Pitlai

Pitlai

Ingredients:
2 med bitter gourds ("karela")
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1 1/2 tspn tamarind paste
3-4 red dry chillies
2 tspns urad dal
1 1/2 tspn coriander seeds
1/2 cup grated coconut
few peppercorns
a little jaggery or sugar

turmeric, salt to taste
mustard seeds, curry leaves, oil for seasoning

Preparation:

• Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.
• In a little oil, saute cut bitter gourd and green chillies. Add 2 cups water, tamarind, turmeric and salt. 
• Let simmer until bitter gourd are tender. Add chickpeas and jaggery/sugar.
• While bitter gourd are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. 
• Add coconut, stir a min or two and then grind in a blender. 
• Add a little tomato paste if handy for color.
• Blend in cocunut paste into the bitter gourd-tamarind mixture. Add the dal. 
• Mix well and reheat a till it begins to simmer. Take off stove.
• Pour seasoning on top.

Katirikka Rasavangi

Ingredients:
One Bhima eggplant(Brinjal)
1/2 tbsp tamarind paste
1 1/2 tspn coriander seeds
1 tspn chana dal
3-4 dried red chillies
4 tbsp coconut (dry will do but fresh is better)
1/2 cup cooked toovar dal (with turmeric)
1/2 tspn mustard seeds
a pinch asafoetida
curry leaves
A little oil for roasting and seasoning
salt to taste

Preparation:

• Cube eggplant. In about a cup of water dissolve the tamcon paste.
•  Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape.
• In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida.
• When you can get the aroma of roasted coriander or the red chillies have turned a dark, dark red remove from heat and let cool.
• Throw into blender with coconut, add 3 tbsp water and grind slowly into paste. Add a little water if blade gets stuck. 
• Remove from jar and wash it out with water and save this.
• Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. 
• Keep on low heat till it starts to simmer a little. Take off heat.
• Season with spluttering mustard seeds and curry leaves.
• Variations: You can throw in a handful of chick peas from a can into this, thin it out somewhat and have it as katirikka sambar. 
• Alternately, you can make the cooked dal with half toor and half chana dal, in which case you should not cook until mashed. Remove a trifle before it gets fully done.

Gotsu

Gotsu

Ingredients:
One small to medium eggplant
1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked
one large onion, chopped (if using little ones in a bag, about five)
2 ripe tomatoes, diced
6 hot green chilles, slit and cut into pieces
curry leaves
1 tspn mustard
1/2 tspn turmeric
garlic (optional)
salt to taste
3-4 tbspn oil
Preparation:

• Chop the eggplant into very tiny pieces. 
• Heat oil, add mustard seeds, when popping add curry leaves, chillies,onions and fry till onions become transcluscent. 
• Add tomatoes and eggplant and fry for another five minutes.
•  If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. 
• Throw in the turmeric, salt and garlic. 
• Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. 
• Remove from heat.
• Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato- onion gotsu. 
• Add more chillies if necessary.

Pulikacchal

Ingredients:
Soaked tamarind about the size of a large lemon
1 1/2 tbspn jaggery
2 tbspns sesame seeds roasted dry
6-8 green chillies, slit into two (add more for spice)
2 inch ginger cut into thin strips
1 tspn mustard seeds
1 tspn chana dal
3-4 tbspns oil, preferably sesame
good pinch asafoetida
pinch turmeric
curry leaves
Preparation:

• Squeeze out the pulp from the tamarind.
•  You can add a little fresh water each time to extract the pulp. 
• When you have a about a small bowl full, set aside.
• Warm oil, season with mustard seeds first. 
• When they start to pop throw in red chillies, chana dal, asafoetida and curry leaves. 
• When dal turns red, add the green chillies and fry. 
• Throw in the ginger, add tamarind extract carefully, a pinch turmeric, salt to taste and jaggery. 
• Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable.
• Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. 
• Add this at the end to the pulikacchal Mix well so there are no lumps.

Ras Malai

Ras Malai

Ingredients:
Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)
Preparation:

• Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. 
• The cheese should have hard- ened and turned a pale brown.
• Thicken the Half and Half by simmering over low heat for a long time.
•  This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. 
• Thicken until the volume drops to around half of the origi- nal volume.
• Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that you may want) to the Half and Half. 
• Heat for a few minutes.
• After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge.

More Kozhambhu

More Kozhambhu

Ingredients:
Ladies finger-8
Onion-little
Curd-2 cups
To grind:
Corriander seeds-1 table spoon
cumin seeds-1 teaspoon
Channa dhal(kadalai paruppu)-1 table spoon
Red chillies-2
green chillies-2
Ginger-a very small piece
Grated cocunut-2 table spoons
To Season
Cocunut oil1 teaspoon
Red chillies-2
mustard seed-1 teaspoon
Curry leaf-little
Method:

• Soak the items given in to grind for 20 minutes.
• Then grind it to a smooth paste.Beat the curd in a mixie with little salt and turmeric powder.
• Add 1 more cup of water with it and keep aside.Cut the ladies finger into small pieces(1/2 inch).
• In a kadai in little oil saute the onion cut length wise and the ladies finger pieces nicely for 5 minutes.
• Add 1/2 cup water and cook the pieces till done.Once the pieces are cooked add the ground masala mixed in half cup of water with the salt needed.
• Let the mixture come to boil.Now add the curd and switch off within 2 minutes.Many have a complaint that the curd curdles.
• The safest way is to switch off the stove immediately after adding the curd.
• There is no need for the curd to get cooked.Now in a seperate kadai season the curry in cocunut oil with the items given in.
•  To season and pour on top of the curry and leave it like that till you use it(dont mix the seasoning immediately)

Vegetable Kurma

VEGETABLE Kurma

Ingredients:
100 gm Green peas
50 gm Beans
1 Small cauliflower
1 Potato
1 Big carrot
1/2 tsp Aniseed
1 Big onion
Garlic as required, slit into long pieces
Fresh coconut milk as required
2 Green chillies, slit into long pieces
1 Inch ginger, slit into long pieces
1/2 tsp Chilly powder
1-1/2 tsp Coriander powder
1/2 tsp Turmeric powder
A pinch garam masala
Salt as required
Coriander leaves for garnishing
1 tbsp Oil
Method:

• Wash and cut the vegetables.
• Cook green peas, carrot, beans and potato along with the salt and water until it is almost done.
• Steam the cauliflower separately for about 5 minutes.
• Heat oil in a pan and add aniseeds, garlic, ginger and green chillies to it.
• When it is done, combine onions with it and sauté until golden brown.
• Combine all the powders with it and sauté for a while.
• Add a little salt and all the cooked vegetables to it.
• Pour coconut milk and when the bubbles start coming, remove it from the heat.
• Sprinkle garam masala powder.
• Garnish Veg Korma with coriander leaves and serve.

Sambar powder

Sambar powder

Ingredients:
Whole red peppers - 1/4 kg
Coriander seeds - 1/4 kg
Toor Dal - 200 g
Gram dal - 200 g
whole black peppers - 25 g
asafoetida - a pinch
Method:
 Dry the above ingredients and grind into a nice powder.

Rasam Powder

Rasam Powder

Ingredients:
Whole black peppers - 1
Toor Dal - 1/2
Cumin seeds - 1/2
coriander seeds - 1/2
Method:
Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.

Curd Vadai

Curd Vadai

Ingredients:
200 g urad dal
1 cup grated coconut
6 green chillies
6 - 7 whole peppers
1 tsp asafetida powder
3 cups curd
Method:

• Soak the urad dal for about 1½ hour. Grind to a thick paste. 
• Add salt, chopped green chilies, grated coconut and asafetida. 
• Shape into round pieces of batter on a plantain leaf or plastic sheet.
• Drop each vada into boiling oil and fry till golden brown. 
• Whisk the curd and add salt, coriander leaves and spiced boondi. 
• Soak for a minute in water and add to the curd mixture.

Paruppu podi

Paruppu podi

Ingredients:
gram dal - 1
toor dal or Pottu kadalai - 1
whole red peppers - 5
oil
Method:

• Roast the above without oil, add salt and asafoetida and grind into a very fine powder.
• serve it with dosa or hot rice.

Coriander-tomato chutney

Coriander-tomato chutney

Ingredients:
Fresh coriander leaves(cilantro/parsley) - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a pinch
Salt - to taste
urud dal
mustard seeds
oil
Method:

• Wash fresh coriander leaves and pick the leaves from the stem.
• Cut the tomato into medium sized pieces.
• Add the other ingredients and grind it in the blender into a thick paste.
• Heat 3 spoons oil in a fry pan, add mustard seeds.
• When it splatters, add urad dal.
• Add the ground paste and fry till the raw smell dissappears.

Ginger Pickle

Ginger Pickle

Ingredients:

Fresh ginger - 100 gms
Tamarind - 50 gms
Grated jaggery - 100 gms
Red chilies -6 (i used 3 hot chilies and 3 Kashmiri chilies for color)
Salt - 2 tab sp
Oil 1/4 cup
coriander seeds - 1 tab sp
Fenugreek seeds - 1/2 tea sp
Mustard seeds -1 tea sp
curry leaves - 10
Urad dal - 1 tea sp
Garlic - 10 cloves crushed
Method:

• Soak tamarind in water (just cover the tamarind with water) till it become soft. 
• In a pan add 1 tea sp oil add coriander seeds and fry till light brown color then add fenugreek seeds and fry till nice arom comes out remove and leave a side to cool.
• Now in the same pan add red chilies and fry for 3 min remove and add to coriander and fenugreek seeds and grind in to a fine powder.
• in the same time peel ginger, wash and chop it in to small pieces.
• add ginger pieces and soaked tamarind to the red chili and coriander seed powder in the blender and add salt and grind it in to a smooth paste.
• now add grated jaggery and run the blender for 2 min.
• Heat oil in a fry pan add mustard seeds and let them popup then add garlic,urad dal, curry leaves and fry for 2 min. or till light brown.
• Now add ginger paste to this (tadka, talimpu) and switch off the heat mix well and leave it like that for 10 min then mix again well and let it cool.
• Store the pickle in an airtight container 

Lime pickle

Lime pickle

Ingredients:
Fresh lime(large size, thin skin, ripe) - 6
salt - 4 spoons
red chilli powder - 4 spoons
sesame oil - 1/4 cup
mustard seeds
asafoetida - 1/2 spoon
fenugreek leaves

Method:

• Cut into medium pieces.(Preseve the juice while cutting).
• Add salt- 4 spoons,red chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well.
• Next day add 1/4 cup of sesame oil and leave it aside.
• Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add this to the pickle and mix.
• Store in refrigerator

VenPongal

VenPongal

Ingredients:
Raw rice - 2 cups
Green gram dhal - Half cup
2" piece of fresh ginger
one teaspoon jeera
one teaspoon pepper
Four tablespoon ghee
one spring of curry leaves
A pinch of asafotida

Method:

• Wash the rice and dhal and add six cups water. 
• Add grated ginger, salt and asafotida and pressure cook for three whistles.
• In a kadai, put four tablespoon ghee. When it is hot add cashew nuts, pepper and jeera crushed slightly, curry leaves and fry for a while. Add this to the cooked rice. Mix well.

How to prepare a 7-Cup Sweet

7-cup sweet

Ingredients:
Milk - 1 cup
gram flour - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup
Ghee - 1 cup

Method:

• Add all the above ingredients.
• Mix well and heat in a fry pan in low flame until it becomes soft.
• Once becomes soft transfer it into ghee greased plate and cut into pieces you like.