Sakkari pongal/Sweet pongal

• Raw rice – 1 cup
• Moong dal – ½ cup
• Jaggery – ½ -1 cup
• Dry grapes – few
• Cashew nuts – few
• Cardamom – 3 pods
• Sugar – 3 tsp
• Ghee – 3 tsp
• Milk – 1 cup

1. Soak the rice and dal for 10 min.
2. In the pressure cooker add rice and the dal with milk, 4 cup water and ¼ tsp salt. After 4 whistle and keep in sim for 5 min and switch off the stove.
3. In a mixer add the sugar and cardamom and powder it nicely.
4. When the steam is released add the jaggery according to your taste and the sugar powder also. Mix it well.
5. In another kadai add ghee, when it become hot add dry grapes fry it till it puffs up and remove it and then add the cashew nuts, when it starts to become light brown add this to the rice.
6. Now it is ready to have it with vada.

 

NOTE:

1. If you want you can reduce the quaintly of dal.
2. If you want  add eating camphor a pinch.

Lehriya Mirch

This dish is inspired by Masterchief India.  

• Maida – 1cup
• Refined Oil – For frying
• Ajwain – 1 tsp
• Salt – 1/2tsp
• Ghee – 70 gm
• Onion – 1 large (minced)
• Ginger – ½” piece
• Green chilli – 1 nos. (finely chopped)
• Lamb mince – 250 gms
• Cashew nuts – 5-6pieces
• Green peas – 1/3cup (boiled)
• Salt – to taste
• Black Pepper powder – to taste
• Jodhpuri mirch or Jalapeno peppers – 4no.s (slit and deseeded)
• Egg  - 1 no.(beaten)

1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough. Keep aside.
2. In a wok fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season it.
3. Add minced meat and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up lumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper.
4. Stuff the cooled kheema into deseeded Jodhpuri mirch.
5. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter or knife. Systematically wrap the chillies sealing as you go along with beaten egg.
6. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.


Note: 
         1.If you want this dish for vegetarian people, you can use mashed potato instead of minced meat.   
         2.  To increase the value you can add more vegetables or panner also.
         3. Do not deep fry in high heat , do it medium or low heat.
         4.  For outer cover make thin strips.

Khoya paratha

• Unsweetened khoya - 1 cup
  
  
• Sugar - 4 tsp
• Cardamom powder - ½ tsp
• Wheat flour - 1 cup
• Water - ½cup (Approximately)
• Salt -  to taste
• Oil - to fry

1. In a bowl mix khoya, sugar and cardamom powder. Keep aside.
   
2. In another bowl add wheat flour and salt, mix well. Now add  water little by little and make a dough.
3. Take small ball size dough and make little flat and keep the khoya mixture in the center and close the dough and role it flat.
4. Heat the tava and put this paratha. Let it brown from one side then turn the other side.
5. Now apply oil on both the side, when cooked nicely, remove from the tava. Now ready to serve.

• TIPS:
• The dough should not be very hard.
• Khoya mixture should not be watery.

Badhusha

• Maida - 300gm
• Sugar - ½ kg
• Cardamom powder - ½tsp
  
• Vanaspathi - 100gm
• Bakking soda - a pinch
• Curd - 1 Tbsp
• Oil - deep fry

1. First we will make sugar syrup by adding sugar and water in 2:1 ratio and also add cardamom powder, it should be sticky.
2. Now in a big bowl add maida, vanaspahti, bakking soda and curd, mix all together with hand.
3. Now add water as little as possible and make a dough.
4. In a wok add oil to heat. Take a small portion of dough and make a ball and give a dispersion in the center.
5. Now deep fry it batch by batch till light brown and soak in the sugar syrup for 45- 1 hr and take it out.

Note:

1. To conform that your dough is ready, take a portion and role it, it should role with out crack.
2. Don't keep the dough for long time, other wise it will ferment.
3. Don't make the ball and keep, do it at the time of  frying.
4. You can also decorate it with colored desicated coconut by mixing the coconut with different food colors.

NLCI Bhunna Channa

You can have this with chappati, naan, puri, rumali roti, pulav etc.

• Kabuli Channa - 2 cup (Boiled)
• Coriander seeds - 2tbsp
• Cloves - 3 no.
• Bay leaves - 2 no.
• Cardamom - 3 no.
• Cashewnuts - 6-7 no.
• Sesame - 2 tsp
• Cinnamon - 2 pieces
• Black pepper - 1 tsp
• Aniseed - 1tsp
• Coconut powder - 2 tsp
• Onion - 4 no.
• Mint leaves - ½ cup
• Coriander leaves - ½cup
• Ginger-garlic paste - 2 tsp
• Tomato - 2 no. (Chopped)
• Red chilly powder - 1 tsp
• Termaric powder - ½ tsp
• Garam masala - ½ tsp
• Salt - to taste
• Oil - As required

1. In a pan dry roast Coriander seeds, clove, bay leaves, cardamom, cashew nuts, sesame, cinnamon, black pepper and  aniseeds.
2. Saute'e  1 onion julians  in 1tsp oil.
3. Now make a paste of dry roast items, fried onion, mint leaves and Coriander leaves.
4. In another wok add oil, chopped onion soute it nicely and add ginger-garlic paste.
5. After 2-3 mins. add tomato saute'e it till oil comes out.
6. Now add red chilly powder, termaric powder, garam masala powder and boiled channa, fry for some time then add the grind paste. Let it boil till the raw smell goes and when the oil comes out it is ready to serve.

Note: If you want it more spicy you can increase the quantity of red chilly powder.

Curd Rice

• Rice - 1cup
• Water - 3 cup
• Milk - 2 cup
• Curd - 1/2 cup
• Green chilly - 2 (Chopped)
• Ginger - 1 small piece (Chopped nicely)
• Dry chilly - 2
• Oil - 1 tsp
• Butter - 2 tsp
• Mustard seed - 1/2 tsp
• Salt - To taste
• Coriander leaves - As required
• Curry leaves - As required

1. In the cooker put water, rice and salt. Let 3 whistle come and simmer the flame for another 5 min.
2. In the above cooked rice add milk, butter, curd, green chilly and ginger.
3. Heat the oil in the wok and add mustard seeds, let it spluter then add dry chilly,curry leaves and coriander leaves.
4. Now add this above mixture to the rice mixture.
5. It is ready to serve now.

NOTE: If you want to make it rich you can add cashewnuts, rasins in 3rd step.

Ragi Poraidge

 
• Finger millet  or Ragi Flour - 1 cup
• Water - 1 ½ - 2cup
• Salt - To taste

1. Keep the water to boil  except ½ cup water.
2. In a small bowl take the remaining water and mix with the flour to make a nice paste.
3. When water starts to boil add this paste and stir constantly without stopping.
4. When the raw smell goes then switch off the stove.
5. Add salt and have it in 2 ways.

Note: (a)Sweet version:- Add milk and sugar or jaggery (b)Salty version:- Add butter milk and pepper powder or green chilly Tip: How can we come to know that ragi is cooked or not? If the colour become very dark then it is ready.

Rava Uttapam

• Semolina - 1 cup
• Curd - ½ cup
• Onion - 2 (finely chopped)
• Tomato - 1small (finely chopped)
• Green chilly - 2-3
• Cabbage - ½ cup (finely chopped)
• Baking powder - ½ tsp
• Red chilly powder - ½tsp
• Cumin seed - 1 tsp
• Oil - as required
• Salt - to taste
• Coriander leaves - As required

1. In a large bowl mix curd with ½cup of water and then add semolina. The consistency should not be watery.
2. To the above add salt and baking powder, leave it for 15-20 min.
3. Meanwhile in a small woke put ½ tsp of oil and the cumin seeds, when it start to splutter keep a side to cool.
4. After 20 min, there will be no water and it will become soft. Now add onion, tomato, cabbage, green chilly, coriander leaves, fried cumin seed and chilly powder, now mix the batter once more.
5. Heat the non-stick tava on the stove and add a ladle full of batter on the pan and give a nice round shape. Cover the pan and let it become golden brown from the bottom.
6. Now turn the it so that it will become golden brown on both side.
7. Now it is ready to serve hot with chutney.

Missi Roti

It is originated from Rajasthan. It is mixture of chick pea flour or basen  and wheat flour.

• Whole wheat flour or Atta - 2 cup
• Chickpea flour or Basen - 2 cup
• Onion - 1 (finely chopped)
• Green chilly - 2-3 (finely chopped)
• Cumin seed - 1 tsp
• Oil - 2 tsp
• Caraway seeds or Ajwain - 1 tsp
• Salt - to taste
• Warm water - 1/2 -1 cup
• Clarified butter or Ghee or Oil - to apply on the roti

1. In a big vessel add basen, atta, onion, green chilly, cumin seed, oil, ajwain and salt.
2. Rub all the above with your hand to make as a bread crumbs.
3. Now add the warm water and make a soft dough. Keep this dough for 30 min. by covering it with a wet cloth.
4. Now again knead it and make small balls.
5. Make it as a chapati but slightly thick.
6. Now keep it on the griddle in medium high and cook it both side by applying ghee.

Note:

1. Warm water will help to stay together while rolling, it won't break in the corners.
2. You can made it without oil also.

Stir fry Mixed Vegetable

It is an Indian style cooking made from all type of vegetables. Some pre-preparations are there if you do it then it is very easy to do. You can do it one day before it self and keep it in the fridge, then it will be easy to do.

• Onion - 2 (Finely Chopped)
• Tomato - 3 (finely chopped or grated)
• Ginger-garlic paste - 2 tsp
• Beans - 50 gm (julians)
• Peas - 50 gm(julians)
• Carrot - 50 gm(julians)
• Cabbage - 50 gm(julians)
• Capsicum - 50 gm(julians)
• Cauliflower - 50 gm(julians)
• Potato - 50 gm(julians)
• Turnip - 50 gm(julians)
• Corn kernels - 20 gms
• Spicy Shahi Paste - 1 cup
• Garam Masala - 1 tsp
• Salt - to taste
• Oil - 2 tsp
• Coriander leaves - To garnish
• Whole garam masala - As required
• Turmeric powder - 1/2 tsp

1. Heat oil in the wok and  add the whole garam masala.
2. When the aroma comes add the onion, let it become light brown and then add the tomatoes and salt so that the tomatoes mash faster.
3. Now add all the vegetables, cover with lid and simmer it, so that the vegetables cook fast.
4. When it is cooked add the spicy paste and all other dry masalas including salt.
5. Let it cook for some time till the raw smell goes.
6. If you want the gravy add water and let it boil for few min.
7. Now garnish with coriander leaves.
8. Ready to serve with chappati, puri, naan etc.

Note:

1. You can boil the vegetables separately and add to this in 3rd step.
2. If you want any other vegetable you can add.
3. If you want coconut paste, add it in 6th step.
4. You can add mushrooms, paneer, tofu etc.

Corn fritters recipe

• All-purpose flour or Maida – 2 cup
• Baking powder - 1 tsp
• Pepper Powder – to taste
• Salt – to taste
• Egg - 1
• Milk – ½ cup
• Oil – 2 tsp
• Corn kernel – 1 cup

1. Heat oil in a heavy wok.
2. In a bowl, combine flour, baking powder, pepper powder and Salt.
3. Beat together egg, milk, and oil; stir into flour mixture.
4. Now mix in the corn kernels.
5. Drop fritter batter by spoonfuls into the hot oil, and fry until golden brown.
6. Drain on paper towels.
7. Ready to serve.

NOTE: By this you will get 24 pieces

Sweet lime Juice

Sweet Lime,  it is also known as Mosambi in Hindi. It is rich source of Vitamin C.

• SweetnLime - 12 or 4ooml juice
• Sugar - 14 tsp
• Cold water - 5 cups or as you want
• Ice Cubes - As required
• Black Salt - A pinch(Optional)
• Mint leaves - To garnish
• Juice extractor - 1

1. Cut the fruit into half.
2. Squeeze it with the help of extractor.
3. Add sugar,salt and water.Mix it well.
4. In a tall glass put ice cubes and pour the juice and garnish with mint leaves.
5. Now ready to drink.

NOTE:

1. Filter the juice if you want.
2. As for your taste add sugar.
3. If you want you can add black pepper also.
4. You will get 6 glasses

Methi chutney

Methi chutney! it will be acquired in taste. No not at all. If you have it onceyou will think of making it again & again.In this recipe toor dal will change the taste.

• Fenugreek or Methi leaves - 1 cup
  


• Yellow pigeon peas or Toordal - 1/2 Cup


• Tomato - 2 medium


• Red chilly - 2


• Pepper - 1tsp


• Cumin seeds - 1tsp


• Coconut - 1Cup


• Salt - to taste


• Oil - 1 tsp

1. In a wok put 1 tsp of oil and fry the methi leaves and tomatoes separately.


2. In another pan dry roast toor dal, dry chilly, pepper and Cumin separately.


3. Now in the mixer grinder first grind the dry roasted ingredients then the fenugreek leaves and tomatoes.


4. Now it is ready to serve.

Drumstick, brinjal & cauliflower chops

• Onion - 200gms (chopped)
  
• Tomato - 200gms (chopped)
• Brinjal -  200gms (cubes)
  
• Drumstick - 2 no.(chopped)
• Cauliflower - 1 cup (break into florets)
• Ginger - garlic paste - 1 tsp
• Coconut - ¼ cup
• Green chilly - 2 no.
• Coriander powder - 3 tsp
• Chilly powder - 2 tsp
• Termaric powder - ¼ tsp
• Tamarind paste - 4 tsp
• Fennel seeds - 1 tsp
• Pepper powder - ½ tsp
• Salt - to taste
• Oil - 4 tbsp

1. Grind cocnut, green chilly and fennel seed ½ tsp.
2. In an wok put oil, when it become hot add fennel seed.
3. Now add onion,when it become transparent add ginger-garlic paste.
4. when the raw smell goes add tomato and little salt so that it cook fast.
5. When tomato is cooked add all the chopped vegetables.
6. Fry it for some time and then add chilly powder, coriander powder and termaric powder.
7. Add some water so that the vegetables cook.
8. When the vegetable cooked add the coconut paste and the tamarind paste.
9. When oil comes in the side add the pepper.
10. It is ready when it become thick.

Pizza Tomato Sauce

• Tomato - 1 cup (puree)
  


• 1/2 cup onions  - ½ cup (finely chopped)
  


• Garlic - 8 to 10 flakes


• Sugar - ½ tbsp
  


• 1/2 tsp. red chilli - ½tsp (crushed)
  


• Ajwain or omam (oregano) seeds - ¼ tsp
  


• Cinnamon powder - ¼ tsp


• Clove powder - ¼ tsp
  


• Cornflour - 2 tbsp
  


• Butter - 2 tbsp
  


• Salt - to taste

1. Heat the  butter. Add chopped onions. Stirfry for 2-3 minutes and now add tomato puree, bring to a boil.


2. Pound together garlic, chilli powder, salt, clove  and cinnamon powder.
   


3. Add all ingredients except cornflour, simmer for 5 minutes.


4. Mix cornflour in ½ cup water to make smooth paste. Add to the boiling sauce, stirring continuously to avoid lumps.


5. Stir and cook till thick enough to spread on pizza bread. Let it cool.

White Sauce

• Milk - 3 cups
• Maida or Plain flour - ½ cup
• Butter - 1 tbsp
• Cheese - 2 tbsp(grated)
• Salt - to taste
• Pepper - to taste

1. In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
2. Remove and keep it aside to cool.
3. Melt butter in the pan, add half the milk.
4. Mix the remaining milk in the cooled flour to form a smooth paste.
5. When milk comes to a boil, add paste and stir continuously, make sure that no lumps are formed. Bring back to a boil.
6. Cook till the sauce is thick enough to coat the back of a spoon thickly.
7. Sprinkle salt and fresh ground pepper and stir to mix well.
8. Add grated cheese to the mixture.
9. Use as required in individual recipes.

Hot and Sour Sauce

• Tomatoes - 3 no.(ripe)


• Sugar - 1 tbsp


• Vinegar (brown) - 1 tbsp


• Soya sauce - 1 tsp


• Chilli sauce - 1tsp


• Ginger - ½ tsp(finely grated)


• Cornflour - 1 tsp


• Salt - to taste

1. Wash and wipe the tomatoes, make sure it is dry.
   


2. Now chop and boil it but without adding water. Take care to stir frequently.


3. When tomatoes get soft, blend it to a smooth puree. Strain and discard seeds, skins,etc.


4. Now add all other ingredients.


5. Add 2 tbsp. hot water. Mix well, again keep it in the stove to boill, till sauce is thick enough. Check taste for salt.


6. Now ready to store in the bottles.

Chinese Schezwan Sauce

• Red chillies - 25 no.(dried long)


• Garlic - 3 bulbs (flaked and peeled)


• Garlic - 10-15flakes(finely chopped)


• Green chillies - 3 no.(finely chopped)


• Ginger - 2" piece(peeled and grated)


• White onions - 2no.(finely chopped)


• Celery - 1 stalk (finely chopped)


• Cornflour - 2tsp
  


• Brown vinegar - 1 tbsp
  


• Sugar - 1 tbsp
  


• Ajinomoto - 2 pinch(optional)


• Oil - 1 tbsp
  

1. Boil the garlic bulb and red chillies in 2 cups water, for 5 minutes. Drain water, keep it aside.


2. Grind the chillies and garlic to a fine paste.


3. Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir it well.
   


4. Now add celery, onions, stir fry till onions are transparent.


5. Add the ground paste, stir fry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other ingredients, and drained water from chillies.


6. Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and smooth.


7. Now fill in the clean bottle after it is cool and refrigerate, use in Chinese cooking as required.

Spicy Mint Sauce or Herb Sauce

• Red chilli - 1 no.(finely chopped)


• Garlic - 10 flakes (finely chopped)


• Ginger - 1 tbsp (grated)


• Celery - 1 stalk (finely chopped)


• Mint leaves - 1 stalk (finely chopped)


• Spring onion - 2 no.
  


• Cornflour - 1 tbsp


• Choice of herb (basil, thyme, rosemary) - 1 stalk


• Water - 1½cups


• Soya sauce - 1 tsp


• Black pepper - ¼tsp (crushed)
  


• Sugar - ½ tsp


• salt - to taste


• Oil - 1 tsp

1. Chop the  herb very fine & keep aside.


2. Dissolve cornflour in ½ cup water & keep aside.


3. Heat oil, add ginger, garlic, chillies, stir fry.


4. Now add chopped onions, celery, stir fry it for some time. Add remaining 1 cup water. Bring to a boil.
   


5. Add sugar, salt, soya sauce, mint, herb and pepper.


6. Add cornflour, stir and cook till sauce becomes transparent.


7. Now it is ready eat.


8. Serve hot, with steamed rice, bhajias, snacks and soups.

Tomato Sauce with out Garlic & Onion

This tomato sauce is with out garlic and onion.

• Ripe tomatoes - 2½kg
• Sugar - 200gms
  
• Salt - ¼ cup
  
• Red chilli powder - ¼ cup
  
• Citric acid - ½tsp
• Vinegar - 150 ml
  
• Cinnamon - 1 " piece
  
• Cloves - 6 to 7 no.
  
• Bay leaves - 2 no.
  
• Black cardamoms - 2 no(large)

1. Cinnamon, cloves, bay leaves & black cardamoms crush this spices.
   
2. Tie the crushed spices in a clean muslin cloth to form a pouch.
3. Wash and wipe the tomatoes, it should be dry. Chop and boil it, without adding water. Take care to stir frequently.
   
4. When tomatoes get soft, blend to a smooth puree.
5. Strain and discards seeds, skins,etc.
6. Put back to boil in a heavy, deep saucepan. Put in the spice bag, allow to boil in it.
7. When reduced to half, add sugar and salt.
8. When almost done (by plate test), add chilli powder and vinegar. Boil again for 2-3 minutes.
9. Remove the  spice bag.
10. Take off  from the fire, add citric acid, stir well. Pour into sterile bottles let it  cool, now close caps and seal with wax.
11. Once bottle is opened for use, refrigerate it.