Rava /Semolina Ladoos

Ingredients:

• 1 cup Rava
• 3/4 cup Sugar
• 1/4 cup Milk
• 2 Tbsp Ghee/ Tup
• 1/2 tsp Cardamom powder
• 8-10 Dry Cashew nuts/ Almonds

Method:

Heat the saucepan with ghee. Add rava and roast on low heat. Stir continuously. When rava turns light brow or you get nice aroma of rava and ghee then add sugar. Stir for 3-4 minutes.

Turn off the flame and keep aside for some time. Add cardamom powder, cashew nuts and mix it well. Add half milk and mix it. Wet the hands with milk and shape the mixture in to ladoos. Garnish

Store in a container and last for 10 days.
Variation:

Add coconut to the rava mixture and add milk. Make rava coconut ladoos.

Rava Dosa

Ingredients:

• 1 cup Rava (semolina)
• ½ cup Rice flour or All purpose flour
• 2-3 Green chilies (finely chopped)
• 1 tsp Cumin seeds
• ½ tsp Ginger (grated)
• 2 Pinch of Soda bi-crab
• 2 cups butter milk
• ½ cup Coriander Leaves (finely chopped)
• Curry leaves (finely chopped)
• 1 Onion (finely chopped) (optional)
• Salt to taste.

Method:

In blow mix all the ingredients except soda bi- carb and salt. Let the barter sit for ½ .Heat the griddle, now add salt and soda bi-carb to the barter. Now Tilt the griddle so that barter spread out thinly and evenly. Drizzle some oil over and at the edges of dosa.

Serve with Chutney/ Pickle

Note: When the barter is poured on the griddle/ tava don’t use an implement to spread the barter. It should spread on its own.

The Barter will be bit watery so don't worry.

Set Dosa

Ingredients:

• 1 cup Parboiled Rice
• ¾ cup Urad dal ( split black gram)
• 2 cups Rice(uncooked/ raw)
• ¼ cup Poha / Pressed rice (optional)
• Salt to taste.
• A pinch of Baking soda
• Oil to grease

Method:

Soak rice and urad dal in separately for 7-8 hrs. Grind a smooth barter like dosa constancy and leave it overnight to ferment.

Add salt to taste and baking soda to the barter and mix it well. Heat the griddle on medium heat and pour the dosa barter and make small size dosa or a pancake thick and size. Drizzle some oil along the edges and let it cook / roast nicely.

Serve Hot with Butter/ ghee and Potatoes sabji and Coconut Chutney.

Coconut Chutney

Ingredients

• 1 cup Coconut (fresh) (shredded)
• 4-5 Green Chilies
• 2 Garlic cloves
• 1 tsp Ginger
• ¼ cup Putane (dalia) (roasted) (optional)
• ¼ tsp Sugar (optional)
• ½ tsp lemon juice
• ¼ tsp Cumin seeds
• Salt to taste
• ¼ cup Coriander leaves

For seasoning

• 2 tsp Oil
• A pinch of Asafeotida Hing
• 1-2 dry red chilies (optional)
• ¼ tsp Cumin seeds
• ½ tsp Mustard seeds
• ¼ tsp Urad dal
• Curry leaves
• Dry red Chilies (optional)

Method:

In a Mixie Add coconut, green chilies, ginger, garlic, roasted putane, sugar, lemon juice, cumin seeds, coriander levees, salt and some water and make a nice paste. Keep it a side.

Heat the pan add oil, asafeotida, cumin seeds, mustard seeds, urad dal, curry leaves, dry red chilies and allow them to splutter and fry for1-2 minutes. Let it cool a bit. Add grinded coconut and mix it well.

Serve cold with Dosa/ Bonda/ Idli./ Rava idli / Uttapa

Potato

Ingredients:

• 3-4 medium size Potatoes (boiled and peeled)
• 1 Onion ( chopped)
• 3-4 Green Chilies
• ½ tsp Cumin seeds
• ½ tsp Mustard seeds
• ¼ tsp Urad dal (optional)
• ¼ tsp Channa dal (optional)
• ¼ tsp Termeric powder
• ½ tsp Garam Masla
• 1 Tbsp Oil
• Salt to taste
• Curry leaves
• Coriander leaves (chopped)
• Coconut (shredded ) (optional)

Method:

Heat the pan with oil, add mustard, cumin seeds , channa dal, urad dal, curry leaves, allow to splutter. Add green chilies , onion and saute till they turn brown color. Add turmeric powder, garam masala . salt and potatoes (cut cubes or mashed) mix it well.

Garnish with coriander leaves, coconut.

Serve with Dosa/ Chapati.

Besan Capsicum

Ingredients:

• 2 Capsicum ( cut into 1 inch square)
• 1 cup Besan (Gram flour)
• 1 Onion (chopped)
• 1 Garlic Clove (finely chopped)
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• A Pinch of Asafoetida
• 1 tsp turmeric powder
• ½ tsp Red Chili powder (more or less as per taste)
• ½ tsp Garam Masala powder
• 2 Tbs Oil
• Salt to taste.

Method:

Heat the pan with oil, add cumin, mustard seeds let them splutter. Add asafetida, garlic, onion, chopped capsicum chunks, and fry for 6-8 minutes or till they get tender/ change in color.Once they are ready add bean and roast everything till you get the besan aroma or 2-4 minutes on medium heat.(don’t burn the besan). Add turmeric powder, red chili powder, garma masala powder, salt and mix it well. Now sprinkle water on the besan and cook for 3-5 minutes. Turn off the heat and close the led on pan and let it sit for 5 minutes before serving.

Serve hot with Chapati/ Rotti/ Rice and Ghee.


Note: While adding the water to the besan don’t pour the whole water at a time, make sure you add little by little so that lumps can be avoided and this help to coate besan to capsicum well.

Variation: Can use Spring onion instead of regular onion. In bowl mix the capsicum, besan and little water and just add this mixture to tadaka and cook well.

Strawberry smothiee

Ingredients:

• 1 cup Strawberry
• 1/2 cup Blueberry(optional)
• 1/2 Yogurt (low fat)
• 1 Banana (ripe) (optional)
• 1 tsp Honey

Method:

Blend all the ingredients until smooth thick juice. Pour into a glass and garnish with ice and strawberry.

Masala Aloo Parata

Ingredients:

• 2 cups wheat flour
• 1 tsp salt
• 4 Potatoes (boiled & mashed)
• 1 Onion (chopped)
• 1/4 Chilli powder (more or less as per taste)
• 2 tsp Coriander (chopped)
• Salt to taste
• Oil/ Ghee for shallow frying.

Method:

Sift flour and salt in to large bowl add enough water to make a smooth dough and let it sit for 1/2 hr. In a bowl add mashed potatoes, onion, coriander leaves, chili powder ,salt and mix it well. Take the dough and divide into balls. Roll out lightly floured boadrd about pouri szie and put the aloo masala mixture and close well so it does't come out.(like modak)(as shown in avove pic). Press flat a bit and roll out on lightly floured board to about 12-15 cm in diameter. Cook on a hot tava/ pan over medium heat. Put oil/ ghee around the edge/all over of each parata. Cook on both side untill golden brown.

Serve hot with Curd, Pickle.

Mung / Green Bean/ Green Gram (Sprouts)

Ingredients:

• 1 cup Mung/Green Beans (sprout)
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Termeric powder
• 1 tsp Red chili powder (more or less as per taste)
• 1/2 tsp Garam Masala powder
• Few Curry leaves
• Salt to taste
• Water.

Method:

Heat the pan with oil, add mustard seeds, cumin seed, curry leaves let them splutter. Add onion, tomatoes and fry till tender. Add red chili powder, termeric powder, garama masala powder and fry for minute or so. Add mung beans sprout and salt , mix it well. Add require amount of water so that mung sprouts are cooked till tender.

Serve with Chapati / Rotti and Curd.

Vaangi Bath (Brinjal / Rice)

Ingredients:

• 1 cup Rice (cooked and cooked)
• 6-7 Medium size Brinjal ( cut into cube size)
• 2 medium size Onion (chopped not too finely)
• 1 tsp Coriander powder
• 1 ½ tsp Red chili powder ( more or less as per taste)
• ¼ tsp Termeric powder (optional)
• 1 Tbsp Penut (shenga) (optional)
• 2 Tbsp Oil
• Salt to taste
• Coriander leaves (finely chopped)

Method:

Curry Masala

Heat the pan with oil, add onion, penut. Sauté till they get brown color. Add brinjal and sauté with onion for 2-3 minutes. Add red chili powder, coriander powder, termerice powder, curry leaves and sauté for 4-5 minutes or brinjal get tender.

Now take the rice and mix with curry masala.

Garnish with coriander leaves

Serve hot.

Note: If brijal are too hard then add little water to masala mix and cook thoroughly but not mushy.

While mixing with rice also take care don’t not mash them, gently mix them.

Aloo Tikki

Ingredients:

• 3-4 Potatoes (boiled)
• 1 Onion (finely chopped) (optional)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• Oil to roast / fry

Method:

Boil the potatoes and mash them while still warm. Add coriander leaves, salt, red chili powder to it and mix well. Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit. Heat the pan or tava roast both side by adding little oil . Roast till golden color. AlooTikki is ready to serve.

Serve with Tamarind and Mint chutney.

Split Moong Rice (Hesaru Bele Anna)

Ingredients:

• 1 cup Rice
• ½ cup Split Moong
• 1 Tbsp Ghee/ Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2-3 green chillies
• ½ tsp Back papper corns(or powder)
• ½ tsp Ginger paste
• Curry Leaves
• Salt to taste

Method:

Heat the pan with ghee and roast the split moong daal for 5-7 minutes and keep it aside. In a cooker/ pan heat the ghee/oil, add mustard seeds, cumin seeds and let them splutter. Add green chillies, ginger, curry leaves and sauté for 1-2 minutes. Add black papper corns, roasted split moong daal, rice and salt. Mix it well and pour the require amount of water to make the rice.

Serve hot with Tomato saru/ amti.

Varayche Tandul and Shenga Amti (Semo Rice and Peanut curry)

Ingredients:
Varache tandul/ Variad akki

• 1 cup Varyache Tandul (Samo seeds)1 tsp Oil/ Ghee
• ½ tsp Cumin seeds
• 4 cups Water
• Salt to taste

Method:

In a pan, toast the samo till they turn slightly change in color. Keep aside.
In a sauce pan heat the oil, add cumin seeds let them splutter, add toasted samo and mix well. Add water, salt and cook till the samo get softened.

Serve hot with Peanut Curry.

Peanut Curry
Ingredients:
1/2 cup Roasted Peanuts (powdered with bit chunks)
1 tsp Oil
½ tsp Cumin seeds
½ tsp Red chili powder
1 ½ cup Water
Salt to taste

Method:

Heat the pan with oil, add cumin seeds, let them splutter, add peanut powder and roast for 1-2 minutes. Add red chili powder, salt and cook for 1-2 minutes. Add water and cook till the curry gets bit thicken or as desired consistency.

Kachori with Split moong dal

Ingredients:

• 1 cup All Purpose flour/ Maida
• 1/2 Cup split Moong daal (soaked)
• 1/ 4 tsp Baking powder
• ¼ Ajwan seeds(carom seed)
• 1/2 tsp Cumin seeds /powder
• 1/4 tsp Garam masala
• 1 tsp Re chili powder (more or less)
• 1/4 tsp Fennel seeds powder
• Oil for frying
• Salt to taste

Method:
For Dough

Mix the flours, ajwan, salt and baking powder and make smooth dough. (as we prepare for puries)

Stuffing mixture:

Soak the split moon daal atlest for 1 hr or so. Grand theses soaked moong daal. Heat the pan with 2 tsp oil, add cumin seeds, funnel seeds and grinded spilt moon dal. Add red chilli powder, garam masala. Cook till it turns dry.
Now everything is ready. Start with rolling small ball of equal size of dough, and stuff the mixture. Seal the edges well. Heat the oil and fry the balls till it turns brown.

Serve hot with Tamarind chutney and Green Chutney.

Note: Grind the daal with little water if necessary. Dot make smooth paste. Let it be little chunks.

Mixed Vegetable Curry

Ingredients:
For the masala

• 1 Onion (chopped)
• 1 cup Coconut (grated)
• 1 Tbs Oil
• 1 tsp Cumin seeds
• 1 tsp Poppy seeds
• 1 tsp Coriander seeds
• 5-6 cloves Garlic
• 5-6 Black peppercorns
• 2 Cloves
• 4 cm piece Cinnamon stick (or powder 1/2 tsp)
• 4-5 dry red chillies (kashmiri)

Method:

Heat the pan with coconut oil and roast all the masala ingredients together for five minutes. Grind this masala to a smooth paste in a mixtie with a little water.

Curry

Ingredients:

• 2 Potatoes (diced)
• 2 Carrots (diced)
• 2 French Beans (diced)
• 1 cup Cauliflower (pieces)
• 1/2 cup Peas (deforzed)
• 2 Tbs oil
• 1 tsp Mustard seeds
• 2 Timatoes (chopped)
• Salt to taste

Method:

Boil the vegetables in salted water. Heat the oil, add mustard seeds and let them splutter. Add the grinded masala and fry for 3-5 minutes. Add tomatoes and fry for another 2-3 minutes. Then add boiled vegetables, salt and 1 cup water. Simmer for 5-8 minutes.

Serve hot with Chapati/ pulaka/Naan.

Note: If need more spicy then add red chili powder.

Baby Corn Manchurian

Ingredients:

• 15-20 Baby corn
• ¼ cup Rice flour
• ¼ cup Corn flour/ Rava/ semolina
• ¼ tsp Black pepper powder
• 2 tsp Ginger-garlic paste
• 1 tsp Chili-garlic sauce
• 1 tsp Soya sauce
• 1 tsp Hot sauce (chilly sauce)
• 1 tsp Tomato ketchup
• 2 Onions ( finely chopped)
• 3-4 Green chilies (chopped)
• 2 tbsp Coriander leaves( chopped)
• Oil for deep frying
• Salt to taste

Method:
Boil baby corns in a little salty water. Once they are tender, let them cool and dry on paper.
In a bowl add, rice flour, corn/ rava flour, black pepper powder, salt and water a bit and make the barter like pakoda barter.(not too watery).Dip this boiled baby corns in this barter, heat the pan and deep fry this baby corns till they turn lite brown color.
In the same pan remove excess oil and keep 3Tbs oil in the pan and heat it. Add garlic, onion,green chilies, saute until golden brown.Add soya sauce, tomato sauce, hot sauce, deep fried baby corns and little salt (as we have already put some salt in the barter).Fry for about 10-15 minutes over medium heat till every thing mix well.

Garnish with chopped coriander leaves, spring onions, cashew nut-peanut powder.

Daal Bhati

Ingredients
Daal:

• 1 cup Chana daal
• ½ cup Split Moong daal
• ½ cup Toor daal2 tbsp ghee/ butter
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• Curry leaves
• 3-4 dry red Chilies
• A pinch of asafoetida (hing)
• 1 tsp Garam masala powder
• 2 tbsp corainder powder
• 1 to 2 tbsp chili powder (as per taste)
• 1 tsp Termeric powder
• salt to taste

Method:
Mix all daal and pressure cook it. Heat the pan on (low to medium) with ghee/ butter, add mustard seeds, cumin seeds and let them splutter. Add curry leaves, red chilies, hing and fry few minutes.
Add chili powder, termeric powder, coriander powder, garam masal powder, salt to taste, cooked daal and water. Allow this to boil around 10-15 minutes.
Garnish with Lemon, Coriander leaves, Fried chilly.

Note: Consistency should be bit thicker than normal Daal.
Variation: Can use only toor daal. Can add garlic flakes, tomato too.



Bati: (dumplings)

• 1 cup Wheat flour
• ½ cup Besan( gram flour)
• ¼ tsp Ajwan (carom seeds)
• 2 Tbsp Butter/ Ghee
• ½ cup Curd/ Buttermilk (optional)
• Salt to taste

Method:

Make a dough of flour, besan, ajwan, curd/ butter, salt and ghee. Knead well and let it rest for 1 or so. Prepare small balls out of this dough.
Roast these small balls till it turns brown (in oven at 350* F abt ½ hr or so or bake till they get golden color out side). Grease the butter/ghee on it.

Serve hot with Daal.

Variation: Bati can be done with wheat flour and Rava also.