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Mysorepa
Ingredients
Bengal gram flour(basen flour)-200 gms
Sugar-300 gms
Ghee-300 gms
Method
In a heavy bottom vessel ,put sugar and add water till sugar (it touches)
Dissolve sugar and boil it.
While boiling add Bengal gram flour and mix without lumps.
Keep on stirring till it is cooked.
Heat the ghee and keep aside.
When the flour is become little thick,add hot ghee side by side and keep on stirring.
Lightly bubbles started to arise.
Keep on stirring by adding ghee little by little.
When more bubbles started ,pour this mixture in ghee greased burfi tray and level evenly.
Allow it to cool,then cut to equal sizes.
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Laddu
Ingredients
Basen flour-200 gms
Riceflour-1 tbsp
Sugar-300 gms
Cardamom-little
Gram(cloves)-few
Raisins and cashew nuts-few
Oil-1 kg
Method
Dissolve basen flour and rice flour with water to required consistency.
Do sugar syrup to double string consistency.
Using boondi preparing ladle ,fry the basen flour boondi's in oil.
Do little by little,fry till soft stage.
Add the fried boondis in sugar syrup,add gram and cardamom powder,add yellow color powder,add ghee fried raisins,cashew nuts and little ghee.
Mash altogether lightly and do balls i.e laddu. |
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Pomegranate Rice
INGREDIENTS
Pomegranate juice-1 cup
Rice -1 cup
Green chilly-2
Dry chilly-2
Small onion-1/4 cup
Seasoning:
Oil
Mustard seeds
Uraddal, channadal
Curry leaves
METHOD:
Cook the rice with required salt and little oil.
Season mentioned items in oil.
Add chopped onions and chillies and sauted sometime.
Add juice and allow it to boil once.
Add rice and mix evenly.
Sprinkle chopped coriander leaves, garnish with pomegranate seeds.
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INGREDIENTS
Wheatflour-1 cup
Coconut scrapped-2 tbsp
Greens(drumstick leaves or methi leaves) chopped-1/4 cup
Ginger,greenchiily paste-1 tsp
Curryleaves,coriander leaves-chopped
Salt
Oil
METHOD:
Mix all the ingredients to soft dough.
Do balls,press in plastic sheet to little thick by applying oil.
Cook in tawa both the sides with oil.
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Squash
INGREDIENTS
Fruit juice-1 cup
Sugar- 2 cup
Citric acid-1 tsp
K.M.S (potassium meta- bi sulphate) powder –for preservative (adding this, it can be kept for 6 months)-option
METHOD:
Mango:
In summer mango will be the season.
Take the pulp from the ripe mango.
Do sugar syrup. Add citric acid.
Allow it to cool lightly.
Add the juice, mix.
Option: can add mango essence (1 tsp) and colour.
Cool it .pour in a clean bottle and keep in fridge.
Serve: 1/4 cup squash + ¾ cup water+3 ice cubes.
Mix well.
Lemon:
Squeeze the juice without seed.
If the juice is 1 cup, take 1 1/2 cup sugar.
Do sugar syrup. Add citric acid, mix.
Allow it to cool lightly.
Add the juice, cardamom powder (1 tsp), mix.
Cool it .pour in a bottle and keep in fridge
Serve: 1/4 cup squash + ¾ cup water+3 ice cubes.
Mix well.
Likewise we can do in any fruits like grapes, orange, pineapple, lemon mint, ginger lime, etc.
In case of grapes, lightly boil grapes with water and squeezes to get more pulp. |
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Rice Kheer
Raw rice(broken)-100 gm
Milk-1 lt
Condensed milk-1/2 tin
Sugar-1 cup
Chopped badam,pista,nuts
Elaichi-7
METHOD:
Wash rice and cook it in milk.(can do in cooker also)
When rice is cooked ,add condensed milk,sugar,elaichi powder.
Stir constantly till little thick consistency.
Sprinkle chopped nuts.
Serve it hot or chilled.
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INGREDIENTS
Small onion-1 cup
Few ginger,garlic pieces
garam masala powder-1 tbsp
Coconut grated-1/4 cup
potato-2 sliced
peas-1/2 cup
big onion -1 sliced
tomato-1 sliced
greenchilly-1 or 2
METHOD:
In oil saute smallonion ,ginger,garlic to golden brown.add garammasala powder,coconut,saute. grind to paste,add water ,mix and keep.
In oil season mustard seeds,uraddal ,curryleaves,add greenchillies,sliced onion,tomato,peas,potato,saute well. add the above paste,salt,water(needed).allow it to cook. Leave till graveylevel.sprinkle corianderleaves.
EAT WITH IDLY,DOSAI,RICE,CHAPPATHI,POORI. |
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Garam Masala Powder
Dhaniya-3 cup
red chillies-2 cup
jeera-1/4 cup
pepper-1/4 cup
few cloves,cinnamon,aniseeds,poppy seeds
curryleaves
turmeric powder
METHOD:
Dry roast each ingredients seperately and powder. |
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Spicy Poori
ingredients
maida-1 cup
salt
water
to paste: green chilly-4, jeera-1/4 tsp, curryleaves-few,
method :
mix all the ingredients to soft dough.do poori.
can do in panipoori size also. in case if u want crispy like snacks,knead the dough to thin flat poori ,make some tiny holes using fork inbetween and fry in oil till crispy. when we go out for picnics,we can do these type of pooris and take with us.
By- |
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Tomato Poori
Tomato Poori
ingredients
wheat flour-1 cup
maida-1/4 cup
salt
grind to paste:
tomato-2
dry chillies-2 or3
jeera-1/4 tsp
method
mix all the ingredients to soft dough.do poori. |
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Sweet Mango poori
Sweet Mango poori
Ingredients
Maida-1 cup
Ripe mango pulp-required
Sugar-1tsp
Cardamom powder-a pinch
Salt-a pinch
Ghee -1 tsp
Method
Mix maida, sugar, salt, elaichi, ghee evenly. Add mango pulp. Mix all the ingredients to soft dough, use mango pulp instead of water. do poori |
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Rajma Recipe
Although the red bean or Rajma is not originated from the Indian origin, the dish made out of Rajma is widely consumed by Indians of all the states, especially North-Indian states. The dry seeds were a valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.
About 100 grams of boiled beans contain 140 calories, with 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate. Like most plant protein, the bean's amino acid profile is deficient in some essential amino acids. Eating cereals like wheat or corn along with beans helps get around this problem, as the Native Americans found out over 1,000 years ago. Apart from being energy rich, the beans are also rich in soluble dietary fibre. This type of fibre helps lower blood cholesterol levels.
Rajma Ingredients
Rajma - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 4 or 5
Ginger - 1 inch
Red chillie powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Vegetable oil - 3 tbsp.
Salt - required amount to taste
Coriander leaves for garnishing
Rajma Method
Soak Rajma in water overnight or minimum of 8 to 9 hrs.
Pressures cook Rajma until Rajma Recipe tender.
Cut onion, tomato and green chillie. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot. |
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Dhokla Recipe
Dhokla is one among the important steamed food-stuff that is caringly cooked in many parts of India. Khatta Dhokla, Khaman Dhokla, Rasia Dhokla, Cheese Dhokla are different varieties of Dhokla prepared by Gujarati housewives and are now-a-days locally available in sweatmeat shops all over India.
Dhokla Ingredients
1 cup of rice
¼ cup of black gram skinless (Urad dal)
¼ cup of yogurt
1 ½ cup of warm water
Salt to taste
1 one-inch piece ginger
4 green chillies
½ tspn of soda bi-carbonate (baking soda)
1 tblspn of lemon juice
2 tblspns of oil
2 tblspns of coriander leaves
Dhokla Method
Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder.Put the powder in a bowl. Add yogurt which should be a little sour and to this add warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency. Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.Pour half of the batter in another vessel. In a small bowl, add one-fourth tspn soda bi-carbonate, half tsp oil and half tsp lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer. Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked. Sprinkle some finely chopped coriander leaves and serve hot with green chutney. |
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Cauliflower Peas Egg Kaima
1 cauliflower
1 cup peas
4 eggs
For paste:
2 big onions
1 tomato(big)
1 inch ginger
6 flakes of garlic
5-7 red chillies
few cinnamon,cloves,aniseeds
METHOD
Clean the cauliflower well. Finely chop the cauliflower to look like kaima.
Grind all the ingredients mentionded to a nice paste with little salt.
Place a pan in stove,pour 2tbsp of oil. Add the paste and saute well till the raw smell goes. Now add peas, add chopped cauliflower, turmeric powder, required salt and stir for 2 mts.
Add little water and cover the lid. Cook it ,allow the water to dry.
Beat the eggs lightly with salt and pepper powder(optional). Pour this mix in cooked cauliflower and keep on frying till it is well scrambled.
Sprinkle chopped coriander leaves, mix. It looks like kaima which is suitable with plain rice, roti, bread and even as dosa stuff-in (masal dosa). |
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Sambar Recipe
This Sambar is one of the most cherished dishes of India, though it originated from the Southern parts of India. It accompanies most every meal. In South India, there are variations to this sambar recipe, but the general method of preparation is explained here.
Sambar Ingredients
1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves (see note)
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1/2 teaspoon fenugreek seeds
1 large tomato
2 tablespoons sambar powder (see note)
1/4 cup chopped cilantro leaves (also known as coriander leaves)
1 cup of a vegetable of your choice like green beans, chopped carrot
Sambar Method
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice. Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes. |
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Kadhi Recipe
Kadi is a dish which is prepared by different methods by the different state people of India. The general method and ingredients of Kadi are given as under.
Kadhi Ingredients
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain
1 tsp Red chilie powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste
Kadhi Method
Mix all pakora ingredients except oil and add about ½ cup of water. Mix well. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. Add red chilie powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice. |
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1.Adai Pradaman
Ingredients
Adai (readymade)-1 /2 pkt
Jaggery-100 Gms (sweet as you prefer)
Ghee-3 tsp
Coconut milk- from ½ coconut
Elaichi powder-1 tsp
Coconut flakes-few
Method
Soak adai in water for 12 hrs and cook it.
Make jaggery syrup, add adai, elaichi, coconut milk and boil it.
In ghee lightly fry coconut flakes, add it.
2. Adai Pradaman
Ingredients
Rice flour-50 Gms
Salt-a pinch
Jaggery-100 Gms
Ghee-4 tsp
Coconut milk-3 stages from 1 small coconut
Cashewnut-10
Coconut flakes-few
Elaichi powder- 1 tsp
Plantain leaves
Method
Mix rice flour, salt, ghee.add water and soft dough.
Do small balls.
Cut the plantain leaves to small rectangle shapes.
Apply ghee or oil on the leaves.
Keep the ball on leaf, press it to medium thick, roll the leaf and stick it with toothpick.
Lise wise do all.
Now steam cooks it.
After cooked, take the pieces and cut to small pieces.
Dissolve jaggery in water and strain it. Do syrup.
Add 3rd stage coconut milk (thin milk), allow it to boil.
Add adai's in it. Boil well.
Add 2nd stage milk, boil well till thick.
Fry cashew and coconut flakes in ghee and add to pradanam.
Add 1st stage milk and boil once, add elaichi powder. mix well.
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Cabbage Gheer
Ingredients
Sliced cabbage-1 cup
Ghee-2 tsp
Sugar-1 cup
Milk-1 lt
Cardamom powder or essence
Green colour-a drop
Method
Sauté the cabbage in ghee till raw smell goes.
Cook it with milk and paste cabbage.
Boil milk ,add paste,sugar and boil well.
Add essence and colour.mix it.
Garnish with nuts.
Serve it hot or chilled.
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