Rava Laddu with Condensed milk

Ingredients

Sooji/Rava (Semolina) - 1 cup
Condensed milk - 1/2 cup
Cardamom powder - 1/2 tsp
Milk - 2-3 tbsp
Cashew - chopped 1 tbsp
Raisins - 1 tbsp
Ghee (Clarified butter)- 2 tbsp


Method
    Heat ghee in a pan fry the cashew, drain with a slotted spoon and set aside. In the same pan fry raisins until they puff up, drain and set aside.
    In the same pan with the remaining ghee under medium-low flame roast the sooji (semolina )for 8 minutes till they change color on light golden.
    Now add the cardamom powder, cashew, raisins, milk and add the condensed milk. Mix well such that everything combine well.
Switch off the gas.When the mixture is warm enough to handle take a little portion of it and roll into balls.

Note; You can use butter instead of ghee!

Besan Laddu

 Ingredients

Gram Flour/Besan  - 1 & 1/2 cup
Sooji/Rawa/Semolina - 3 tbsp
Powderd Sugar - 3/4 cup
Ghee/Butter - 1/2 cup melted
Cashews - 1/4 cup chopped
Cardamom Powder - 1 tsp





Method


Take a pan, Add in besan, sooji, ghee and mix well.

Start roasting on a medium heat for 10 to 15 minutes till they turn golden color.

Remove them to a bowl and leave them to cool enough

Add in powdered sugar, cardamom, cashews and  mix well.

Take a little portion of it and roll into balls.

Lime Pickle

                                                       

Ingredients
      
Lime - 4
Black Mustard - 1 Tsp
Fenugreek - 1/4 Tsp
Dried red Chilli(prefer Byadagi)- 8-10
Turmeric powder- 1/2 Tsp
Hing(Asafoetida) powder- 1/2 Tsp
Salt


Method

Cut the lime into small pieces, add salt and boil this using less amount of water.
After the boiling let it cool down at room temperature.
Fry all the spices mentioned above and make a smooth powder by grinding in mixer without using water.
Finally add the powder into lime and mix well.


Note: Keep it in fridge for long periods.Store pickle in non metal container like glass or plastic.

Veg Pulao

Ingredients
 
    2 Table spoon ghee
    1 bay leaf
    4 cloves
    1/2 tea spoon  Garam masala powder
    A small piece of cinnamon
    1 cup of Cilantro
    4 Small green chili pepper
    4 Garlic cloves
    1/2 cup of onions(chopped)
    2 cups of chopped vegetables ( carrot, beans, peas,Green bell pepper)
    1 cup of basmati or Sona masoori rice
    2 cup of water
    1/4 tea spoon of sugar
    Salt





   Method

    Make a fine paste of cilantro,green chili,cloves,cinnamon,garlic with little water on Mixer Grinder.
    Heat a pressure cooker 
    Add the ghee and bay leaf.
    Add the onions and saute until the onions turn light brown.
    Add the vegetables and mix well
    Add cilantro and green chili paste that we prepared
    Add the washed rice and garam masala powder and mix well
    Finally add water,salt and sugar mix all and Cover the pressure cooker and wait and set the heat to      medium low. Wait until steam leaves the vent and then add the pressure valve.
    Let the veg pulao cook for 2 whistles.
    Let the steam escape completely by leaving the pressure cooker along and then open.
    Serve with tomato,onion,cucumber raita.

Pani Puri

Puris – Ready made puris,Jaggery,Tamrind extract,Green gram and Sev(Indian snacks) all these are available at Indian store!!!

For Pani

Ingredients:

Cilantro  3/4 cup
Green chillies 3
Cumin seeds 1 tea spn
Jaggery 1 tbl spn
Dates 7-8
Tamarind extract(thick) 1 and 1/2 tea spn
Salt

Method:
Grind all the ingredients together with water in  thick paste.While serving, dilute it with water to required consistency(do not make it too watery)


For Stuffing

Green gram 1 cup(Soak the green gram with water overnight..In morning remove the water from green gram and wash well. Cook with little water in Microwave Oven 5 mins)
Onion (finely chopped) 1/2 cup
Sev 1/2 cup
Serve puris with pani, onions, sev and cooked green gram.

Buns(Banana Puri)

Ingredients

1 or 2  riped mashed bananas
2 tbl spn sugar
1 tbl spn Besan
2 tbl spn yogurt
1/2 tea spn baking soda
2 cups of All purpose flour(Maida)
Oil for deep fry


Method

Add sugar, soda and yogurt to mashed bananas. Mix well.
Add All purpose flour, Besan and mix to make dough.
The amount of flour specified is approximate, add enough to make a stiff dough.
Cover it and leave for about 2-3 hrs or keep it overnight..
Heat oil. Take small balls of dough and roll into small puris. Deep fry.

Vermicilli Upma

Ingredients
Vermicilli 2 cups
Green chillies 3
Curry leaves
Mustard seeds 1/2 tea spn
Urad dal 1/2 tea spn
Sugar 1 tbl spn
Oil 1 tea spn
Ghee 1 tbsp
Salt



Method
 Heat ghee and fry the vermicilli till it turns out slight brown in colour, keep it aside.
 In the same pan pour oil add mustard seeds allow to splutter, add green chillies curry leaves, urad
 dal. To this add the vermicilli, sugar and salt stir together.
 Add 1 cup hot water and stir, till the vermicilli cooks.

Lemon Rice

Ingredients

2cups cooked white rice
1 small onion(chopped)
1/2 tsp urad dal
1/2 tsp Mustard seeds
1/2 tsp chili powder
1/2 tsp sugar
2 green chilies(chopped)
1/2 tsp turmeric powder
5-6 peanuts
2 tsp lemon juice
curry leaves
coriander leaves
Salt to taste
oil


Method

    Heat oil in a pan and add mustard seeds, allow to splutter.add urad dal,curry leaves and green chili fry  few mins
 add turmeric powder and peanuts, fry till brown.
 add chopped onion fry until its turn to golden brown, add salt
 add cooked rice and mix well.Finally add lemon juice and garnish with coriander leaves..

Sajjige Rotti

Ingredients

1 cup Sooji
1 small piece ginger finely chopped
2 ripe banana(smashed)
3 tsp sugar
1 green chili chopped
Salt as per taste
Ghee
Water

Method

 Mix together all the ingredients and pour in sufficient water to get a thick consistency. Heat thava  and spread a little ghee on to it . Put in a handful of the batter on the thava and spread it well.  Cover and let it cook. After a few seconds put some ghee and over turn the roti.

Cauliflower and Potao Stir fry

Ingredients

2 cups cauliflower florets(washed)
1 medium potato(washed and diced)
1/2 tsp mustard seeds
1/4 tsp cumin seeds(jeera)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Salt for taste
Oil


Method

Heat oil in a pan over medium heat. Add the mustard seeds and as soon as they splutter add jeera fry few mins
Add the diced potatoes and let cook for 5 minutes stirring a few times.
Add the cauliflower florets, salt stir well
Add chili powder and turmeric powder
Cover and cook for 5 - 10 mins until tender.

Onion Pakoda

Ingredients

 2 medium size Onions(thinly chopped)
 1 tsp Chilli powder
 1 tsp Coriander powder
 1 Cup besan
 Salt to taste
 Oil for frying
   
Method

    Take a bowl in that mix  chopped onions,red chili powder,coriander powder,salt
    Add little water miix well to maKe a stiff dough (avoid using excess water)
    Heat the oil in a wok or deep fryer
    Take a small portion of the mix  and drop it in hot oil
    Fry until its turn into golden brown.

Mushroom Pepper fry

Ingredients

    Mushrooms - 1 cup
    Capsicum / bell pepper - 1/2 cup(sliced)
    Onion -  1
    Ginger Garlic paste - 1 tsp
    Black pepper powder - 2 tsp
    Salt  to taste
    Oil - 1 Tbsp
    Coriander leaves(Cilantro)   for garnish




 
Method

Clean the mushrooms and slice them. Cut the onion and capsicum length wise.
Heat oil in a pan. Add onions and saute till turns golden brown color.
Add ginger garlic paste and mix well.
Add capsicum  and sliced mushrooms, salt and mix well. Close with a lid and cook for 5 mins.
Sprinkle black pepper powder, Simmer for 2 mins so that the pepper powder could coat the mushrooms well.
Garnish with cilantro and serve hot with roti,chapati or naan
.

Whole Bhindi fry

  
Ingredients

Bhindi/Okra -  8-10 (washed and dried)
1   tsp coriander powder
1/2 tsp cumin powder
1/4 tsp haldi powder
1/2 tsp garam masala
1  tsp red chili powder  
1/2 tsp tamarind paste
1/2 tsp sugar
Salt as per taste
1 Tbsp Oil



Method

Remove the top of bhindi (if u want u can cut other end of the bhindi)
Now make a slit from middle of the bhindi
Heat  oil in a frying pan and add bhindi Stir fry until bhindi turns into soft.
Add tamarind paste with little water and mix well.
Add salt and all the powders as mentioned above and cook in simmer 5 mins.

Tinda Masala

   
Ingredients

    10 - 15 Tinda ( cut into 6-8 pieces lengthwise)
     1 Tbsp oil
    1/2 tsp cumin seeds
    1 tsp coriander powder
    1/2 tsp red chilli powder
    1/4 tsp turmeric powder
    1/2 tsp garam masala powder
    1 green chillies-slit
    Coriander leaves-chopped
    Salt for taste 



Method

Heat the oil and add cumin seeds.
When the seeds begin to splutter, add the green chillies and tinda, and stir-fry 2-3 times.
Add coriander powder, salt, red chilli powder, turmeric, and the garam masala. Stir to mix well.
Cover and cook over low heat, stirring a few times till cooked.
Garnished with coriander leaves.

Bitter Gourd Rings (Karate podi)

Ingredients

2-3 bitter gourds
1 cup rice flour
1 tsp chilli powder
Pinch of hing powder(Asafoetida)
salt to taste
oil  for deep fry


Method

 
Wash and rinse whole bitter gourd. Slice into rounds and  make it thin. Sprinkle a little salt over the bitter gourd slices and set aside.
Remove the salt water from the bitter gourd slices
Take a bowl in that mix chilli powder, rice flour, hing and litte salt( because you have already sprinkled a few on the bitter gourd). Add a little water and make a thick paste.
 Add the bitter gourd slices and mix well so that the paste is coated on the slices.
Heat oil in a kadai or deep fryer. Add the slices one by one to the oil.
Turn the slices upside down and fry till both the sides get dark red color.

Cauliflower Pakoda(Baje)

Ingredients:

2 cups  cauliflower florets
A pinch asafoetida(hing)
1/4 tsp jeera(cumin seeds)
1 cup besan (gram flour)
1/2 tsp chilli powder
Salt for taste
1/2 tsp turmeric powder
Oil


Method:

Keep the cauliflower florets in hot water with salt and turmeric powder till 5-10 mins..
Strain the water and keep aside
Make a batter from besan, asafoetida, chilli powder,jeera salt with little water.
The batter should not be too thick or too thin.
When the Cauliflower dipped in batter, it should hold a coating of batter.
Heat oil for deep frying.Drop the cauliflower florets in to oil.
Fry them until they turns golden brown

Potato Stir fry

Ingredients:

    3 medium size potatoes cut into halves and then sliced thinly
    1/2 tsp mustard seeds
    1 tsp Chili powder  
    Salt for taste
    2 tbsp Oil
    Pinch of turmeric powder

Method:

    Heat the oil in a pan on a medium flame. Add the mustard seeds when its spluttering
    Add the chili powder
    Add the potatoes, tumeric powder and salt to taste and mix well.
    Cook till potato turns into golden brown color(until it fry)
  

Note: You can also try with Bhindi with same ingredients!!!

Bhindi Sambar

Ingredients:
   
1 cup toor dal(boiled)
2 cups bhindi(cut into medium slices)
2 Red chillies
1 tomato(chopped)
2 tsp Sambar powder
Jaggery small piece
Curry leaves
a pinch of hing
1/2 tsp mustard seeds
salt for taste
Oil
Coriander leaves

Method:

    Boil water and cook the toor dal( cook the toor dal in cooker also)
    Cook the bhindi and tomato with litte water
    add salt and jaggery
    Now add the cooked tool dal and simmer for a few more minutes
    add sambar powder and stir well for 5- 10 mins


For seasoning:

    Heat oil in a pan add musturds after splutter mustards  add red chillies, curry leaves, hing and
 keep frying  for  few minutes.

    Season the Bhindi sambhar with the above prepared tadka.
    Garnish with coriander leaves!!!

Biscuit Ambade

Ingredients

1 cup urad dal
4-5 curry leaves(chopped)
small piece ginger (chopped small pieces)
2-3 green chilies(chopped small pieces)
Oil for deep fry
Salt


Method

Soak urad dal for around 2 hrs
Grind the urad dal in smooth paste (with less water) the paste need not become very thin(soft)
Add curry leaves, ginger, green chillies and salt and mix well
Heat oil, drop small balls of the batter in hot oil and fry on a medium flame.
fry untill its turn become golden brown
Serve hot with green chutney.

Goli Baje

Ingredients

1 1/2 cup maida(all purpose flour)
2 tsp gram flour (besan)
3/4 cup  yogurt or buttermilk
1 tsp finely chopped ginger
1 tsp finely chopped green chilies
3-4 finely chopped curry leaves
1/2 tsp baking soda
1 tsp sugar
Salt
Oil for deep fry
Water

Method

Mix all the ingredients into a dough, dough should not be very be very thick or very thin. Leave the dough for around 30mins.
Make small balls of the dough and drop into hot oil. Deep fry.
Serve hot with chutney.