Gulab Jamun

Ingredients1 cup Carnation Milk Powder1/2 cup all purpose Flour1/2 tsp Baking soda2 tbsp melted ButterWhole MilkFor the Sugar Syrup2 cups Sugar1 cup WaterOil for fryingMethodTake the milk powder and butter in a bowl and add water to it. Add just enough whole milk to make a medium-hard dough.Make round and smooth balls of the dough by gently rolling each portion between your palms. Keep these balls in a plate and cover with a damp yet dry kitchen towel.Take some oil in pan and heat it on a high flame. Then lower the flame to medium after some time and slip in the balls into the hot oil from the side of the pan, one by one.When the balls sink...

Read more »

Kolhapuri Vegetables (Mixed Vegetables)

Ingredients (Makes: 20 pieces)½ kg: Mixed vegetables-chopped2 tbsp: Yogurt (mix with ginger-garlic paste & leave for 3-4 hours)½ cup: Onion-grated1 tsp: Ginger-garlic paste2 tsp: Lemon juice1 ½ tsp: Salt2 tbsp: OilDry Roast Separately and Grind1/4 cup: Dry grated coconut1/4″ stick: Cinnamon1/2 tsp: Cloves¼ tsp: Peppercorns and black cumin1 tbsp: Coriander seeds1 tsp: Dagar phool (available in Bombay, Pune, etc.)1/4 tsp: Broken up mace2-3: Kashmiri mirchiMethodHeat oil and add the onions and stir-fry till light brown.2dd the ground masala, sauté till well mixed and add the vegetable mixture.Bring to a boil, lower the heat and simmer 3-4...

Read more »

Dhokla

Ingredients 1 kg: Potatoes 1 cup: Besan ½ cup: Sour curd ½ tsp: Ginger paste ½ tsp: Green chilli paste ½ tsp: Turmeric powder 1 tsp: Sugar 1 tsp: Fruit salt 1 tsp: Salt 1 tbsp: Oil ½ cup: Water For Tadka ½ tsp: Mustard seeds 4-5 : Curry leaves 2-3 :Green chillies-slit 1 tbsp: Oil Method Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again. Add fruit salt, stir gently and pour immediately into the greased tin and place in the steamer. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes. Remove tin from the steamer and keep...

Read more »

Powdered Dal Rice

Ingredients: Raw Rice 1 Cup Onion 1 Large Green Chiles 3 – 5 Toor Dal 1 1/2 Tbsps Chana Dal 1 Tbsp Urad Dal 1 Tbsp Garlic 2 Cloves Red Chile Powder 1/4 tsp Turmeric Powder 1/8 tsp Salt to Taste Method of preparation: Wash rice with fresh water and cook in 2 cups of water till all the water has been absorbed and rice turns soft and fluffy. Peel and finely chop the onion. Remove stems, wash and slice the green chiles. Peel the garlic cloves. Roast toor dal, chana dal and urad dal in a pan on low heat until they turn golden brown in color. Remove from heat, cool to room temperature and grind into fine powder using a spice blender. Heat oil in...

Read more »

Rice Flour Onion Rotti

Ingredients: Rice Flour 1 Cup Onion 1 Small Whole Red Chiles 1 – 2 Salt to taste Oil 1 tsp Method of preparation: Peel and roughly chop the onion. Break the dried red chiles and discard the seeds. Grind onion, broken red chiles and salt into coarse paste adding little water. Bring to boil around a cup of water, add the ground onion paste. Remove the pot from heat and stir in the rice flour. Keep covered and let the mixture cool down so it is warm enough to handle. The dough feels soft and but holds its shape when formed into a ball. Divide the rice flour onion dough into two portions. Heat a small wok or appam pan on medium heat. Apply quarter...

Read more »

Fenugreek idli

Ingredients: grain rice 2cups fenugreek seeds 1/2 cup soda-bi-carb 1/2tsp salt to taste ghee Method of preparation: grind rice into coarse powder or use biyyam rawa. soak it in few cups of water for 4-5 hours. soak fenugreek seeds for 12-14hours. now grind the soaked fenugreek seeds into smooth paste. drain the water from rawa and add the paste. this can be stored in fridge for few days. when required add pinch of soda-bi-carb and salt to it and pour the batter into idli moulds and steam. blush with ghee and serve with karam po...

Read more »

Coconut Milk Pulav

Ingredients: Rice 1 1/2 cups Cauliflower 1/4 medium size French Beans 5 Bell Pepper 1/2 Fresh Peas 1/4 Cup Onion 1 Carrot 1 medium size Green Chillies 3 Garlic 2 Cloves Ginger 1 inch piece Cilantro a small Sprig Cumin Seeds 1/4 tsp Caraway Seeds 1/4 tsp Green Cardamom 2 Cloves 4 Cinnamon 1 inch stick Bay Leaf 1 Coconut Milk 1 1/2 Cups Salt to taste Oil 2 tbsps Method of preparation: Wash rice thoroughly under running water. Soak the rice in water for half an hour (if using basmati) and strain the rice. Wash and seperate cauliflower into small florets. String, wash and chop french beans into 1 inch pieces. Peel, wash and slice the onions. Peel,...

Read more »

Vegetable Bolognese

Ingredients: 1/2 oz dried porcini mushrooms 1 1/4 cup of hot water 1/2 a small bag of baby carrots, roughly chopped 1 white onion, peeled and roughly chopped 1 green bell pepper, seeded and roughly chopped 4 garlic cloves, peeled, smashed and chopped 1 tbsp extra virgin olive oil 1 tsp dried thyme 1 tsp Italian seasoning 1/2 tsp dried oregano 1 tsp crushed red pepper flakes Salt, to taste 1/2 tsp freshly ground black pepper 8 oz assorted mushrooms (I used shiitake, bella and oyster), stemmed and roughly chopped 3 tbsp tomato paste 1/2 cup red wine 1 small container (8 oz) mascarpone cheese 1 lb whole wheat penne rigate 1/4...

Read more »

French Onion Soup

Ingredients:8 cups of thinly sliced sweet yellow onions (3-4 large onions) 1 tbsp butter 1 tbsp olive oil 1/2 tsp salt 1/2 tsp sugar 2-3 cloves of garlic, minced Heat olive oil & butter in a dutch oven pot over medium heat. Add onions and saute until caramelized & tender - about 45 minutes. Stir frequently. As soon as the onions are caramelized add the minced garlic & stir for about 30-45 seconds. 8 cups of beef broth 1 bay leaf 1/2 tsp thyme Salt & pepper to taste Add the above ingredients to the onions, simmer over medium low heat for 1 1/2 to 2 hours. Taste & re-season if needed. I was going to add a half a cup of white...

Read more »

Homemade Pizza

I found some whole wheat pizza dough at my local Trader Joe's & decided to give it a try. This was a wonderful, crispy & delicious pizza... it was a big hit with all of us (especially the kids). I will be making my own pizzas from now on! Really easy, much healthier & so tasty.16 oz prepared pizza dough (I used whole wheat & it was amazing) 1/2 cup of pizza sauce or marinara sauce 1-2 cups of mozzarella cheese, shredded Turkey pepperoni (as much as desired) 1 cup of sliced mushrooms, sliced very thin 1-2 tbsp sweet yellow onion, sliced very thin Fresh pineapple cut into small chunks (or canned pineapple tidbits) 1/2 tsp fennel...

Read more »

Summer Pasta Salad

Ingredients: 1 Package Tri-Colored Rotelli Pasta, cooked, drained, and cooled 2 Yellow Summer Squash 2 Small Zucchini 1 Cucumber, peeled and seeded 4 Roma Tomatoes 1 Red & Yellow Bell Pepper, seeded ½ Red Onion 8 Ounces Fetta 1 Bottle Italian Dressing (yes I cheated a bit here) Cut all veggies into similar sized pieces, toss with pasta, cheese, and dressing and let sit for a couple hours for the flavors to meld together. You will probably need to add more dressing before serving, the pasta soaks it up very quick...

Read more »

Indian Grilled Shrimp

Ingredients:1 Cup Sour Cream 6 Garlic Cloves, Minced 1 Teaspoon Cumin Seeds 1 Teaspoon Garam Masala 1 Teaspoon Cracked White and Black Peppercorns 1 Teaspoon Ground Cumin 1 Teaspoon Ground Ginger ½ Teaspoon Turmeric 16 Jumbo Shrimp, shelled and deveined Salt 3 Tablespoons Unsalted Butter, Melted ½ Teaspoon Chat Masala Lime Wedges, for serving In large shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric. Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hou...

Read more »

Banana Oatmeal Pancakes

Ingredients: 1 cup old fashioned oats1 cup all-purpose flour1/2 cup brown sugar2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon ground cinnamon2 ounces, 1/4 cup, chopped walnuts3/4 cup sour cream3/4 cup whole milk2 large eggs1 teaspoon vanilla extract2 really ripe bananas, mashed up½ cup vegetable oilButter, for buttering skillet Maple syrup or honey, for drizzling Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas. Stir in the oil. Heat a griddle over medium heat and brush with butter....

Read more »

Biscuits

Ingredients: 2 Cups Flour 1 Tablespoon Baking Powder 1 Tablespoon Sugar ½ Teaspoon Cream of Tartar ½ Teaspoon Salt ½ Cup Cold Unsalted Butter, cut into small cubes ¾ Cup Milk Pre-heat oven to 450 degrees. Sift together all dry ingredients. Add butter and work into flour with your hands until incorporated and dough has pea sized chunks of butter throughout. Add milk all at once and quickly knead dough until it just comes together, do not over work or it will make the biscuits tough. On lightly floured surface flatten dough out with your hands or a rolling pin until dough is ¾ inch thick. Cut with 2 inch or larger floured biscuit cutter. Place...

Read more »

Fresh Veggie Salsa

 Ingredients: 2 Red Heirloom Tomatoes, diced 1 Yellow Tomato, diced 2 Shallots, chopped 1 Medium Cucumber, peeled, seeded and diced Handful Fresh Herbs-Greg used Flat Leaf Parsley, Basil, and Tarragon. Coarse Salt and Black Pepper Mix all ingredients and adjust seasoning with salt and pepper. This is good served with chips, on toasted baguette, or even as a side salad....

Read more »

Indian Basmati Rice

Ingredients: 2 Cups Basmati Rice 4 Cups Chicken Broth 6 Tablespoons Ghee (or butter) 1 Teaspoon Saffron Threads 2 Tablespoons Hot Water 1 Cup Diced Onions 1 Cinnamon Stick, broken 4 Bay Leaves ¼ Teaspoon Ground Cardamom Powder 1 Tablespoon Cumin Seeds 4 Cloves, whole 2 Teaspoons Salt Soak saffron threads in hot water. Heat ghee and fry onions and then remove and set aside. Add cinnamon, cumin seeds, cardamom powder, cloves and salt, sauté 1 minute. Add bay leaves and onions, and rice, cook while stirring for 4-5 minutes or until all the ghee is absorbed and the rice is coated with oil. Add the broth and bring to a boil. Add saffron and...

Read more »

Indian Spice Stuffed Vegetables

Ingredients: 12 Small Potatoes (I like to use red) 12 Baby Eggplant (You can find these at the Asian grocery store, they are about the size of a plum) Stuffing: 1 Tablespoon Sesame Seeds 2 Tablespoons Ground Coriander 2 Tablespoons Ground Cumin ½ Teaspoon Salt ¼ Teaspoon Cayenne Pepper ½ Teaspoon Ground Turmeric 2 Tablespoons Sugar ¼ Teaspoon Garam Masala 1 Tablespoon Peanuts, roughly crushed 2 Garlic Cloves, finely minced 1 Tablespoon Lemon Juice 2 Tablespoons Chopped Cilantro Sauce: 2 Tablespoons Vegetable Oil ½ Teaspoons Mustard Seeds 14 Ounce Can Chopped Tomatoes 2 Tablespoons Chopped Cilantro 2/3 Cups Water Preheat the oven to 400...

Read more »

Mango Salsa

This dish was inspired by my friend Francisca. She made a mango salsa to go with her husband's pork carnita’s and I loved it so much I had to make my own version. Thanks Francisca for the inspiration!Mango Salsa 2 Mangos, finely diced ½ Red Onion, finely diced 1 Jalapeno Pepper, seeded and finely diced 1 Handful Cilantro, chopped 1 Lime, juiced ½ Teaspoon Salt Mix all ingredients in small bowl, let sit for an hour or so for flavors to ming...

Read more »

Cucumber Tomato Salad

Cucumber Tomato Salad 3 Cucumbers, peeled, seeded and cut into ¼ slices 4 Tomatoes, cut in half and then into large pieces Handful Basil, chopped 1/3 Cup Rice Vinegar 1/4 Cup Extra Virgin Olive Oil 2 Tablespoons Sugar 2 Teaspoons Dijon Mustard 1 Teaspoon Salt 1 Teaspoon Pepper Place cucumbers, tomatoes, and basil in large serving bowl. Wisk together all remaining ingredients until well combined. Pour over cucumbers and tomatoes, mix well and enj...

Read more »

Potato Basil Frittata

Potato Basil Frittata8 tablespoons (1 stick) unsalted butter, divided 4 ted potatoes, cleaned halved and sliced into ¼ inch pieces 8 extra-large eggs 15 ounces ricotta cheese 3/4 pound Gruyere cheese, grated (I used and 8ounce bag of pre-grated Italian blend cheese) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup chopped fresh basil leaves 1/3 cup flour 3/4 teaspoon baking powderHeat the oven to 350 degrees F.Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons...

Read more »

Orange Yogurt

Orange Yogurt4 cups (2 pints) plain yogurt 1/4 cup raisins 1/4 cup chopped pecans 1 1/2 teaspoons pure vanilla extract 1/4 cup good honey 1 orange, zest grated 1/2 to 1 cup freshly squeezed orange juice Orange, orange zest, raisins and walnuts, for garnish (optional)Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange...

Read more »

Plum Tatin

Plum Tatin ¾ Stick Unsalted Butter (6 Tablespoons), at room temperature8-10 Plums, cut in half and pitted1/3 Cup Water1 ½ Cups Sugar, divided2 Eggs1/3 Cup Sour Cream1 Teaspoon Vanilla1 ¼ Cups Flour½ Teaspoon Baking Powder½ Teaspoon SaltCoat glass pie plate with non-stick cooking spray and spread plums cut side down on bottom of dish.Combine water and 1 cup of the sugar in small saucepan, cook over high heat until light amber in color (360 degrees on candy thermometer), do not stir. Pour over the plums.Cream butter and remaining ½ cups sugar over medium speed until light and fluffy. Add eggs one at a time and beat over low until just combined....

Read more »

Vegetable Tomato Soup

This is my favorite soup and I make it all the time to take to work for lunch. I also make this for my friends if they are sick.Vegetable Tomato Soup 2 Tablespoons Extra Virgin Olive Oil 1 Large Sweet Onion, Diced4 Stalks Celery, Cut into ¼” slices2 Cloves Garlic, Minced1 Teaspoon Salt1 Teaspoon Pepper½ Teaspoon Ground Cumin1 Pound Carrots, Peeled and cut into¼ “ slices1 Pound Frozen Corn1 Pound Frozen “Frenched” Green Beans6 Cups Beef Broth1-28 Ounce Can Crushed tomatoes1-28 Ounce Can Tomato SauceHeat a 8-10 quart stock pot over medium high heat, add extra virgin olive oil, onions, garlic, celery, salt pepper, and cumin, cook...

Read more »

Chocolate Cake Deluxe

I love my chocolate cake and so does everyone that has had it. It's a staple at my dinner parties and always receives rave reviews! I made 6 batches of this cake and put them into french paper baking cups for Patti's birthday party and then piped a P on each one, they were beautiful! Its amazing how 50 miniature little cakes look all set out on the table!Chocolate Cake Deluxe2 Cups Sugar1 ¾ Cups Flour¾ Cups Cocoa1½ Teaspoons Baking Powder1 ½ Teaspoons Baking Soda1 Teaspoon Salt2 Eggs1 Cup Milk½ Cup Vegetable Oil2 Teaspoons Vanilla1 Cup Boiling WaterCombine all dry ingredients in mixing bowl. Add eggs, milk, oil, and vanilla. Beat 2 minutes...

Read more »

Tomato Saar

Ingredients: Tomatoes 3 Medium Rasam Powder 3/4 tbsp Garlic 3 cloves Turmeric Powder a big Pinch Salt to taste Method of preparation: Peel and roughly chop garlic cloves. Lightly crush garlic cloves and cumin seeds together. Wash thoroughly and pierce the tomato multiple times. Heat a cup or more of water in a sauce pot, add tomatoes. Boil till tomatoes turn soft. Using a hand blender, blend the tomatoes into smooth puree. In the same sauce pot having the tomato puree, add rasam powder, turmeric powder and salt. Add some water according to the consistency dersired and boil the tomato rasam for 5 – 10 minutes. Heat oil in a pan, add crushed...

Read more »

Missal Pav

Missal Pav.Ingredients: Sprouted Matki 1/4 Cup Moong Sprouts 1/4 Cup Onion 1 Green Chiles 2 Ginger Garlic Paste 1/2 tsp Coriander Seeds Powder 1/2 tsp Cumin Seeds Powder 1/4 tsp Turmeric Powder 1/4 tsp Red Chilli Powder 1/4 tsp Garam Masala 1/2 tsp Tamarind 1 inch Sized Ball Cumin Seeds 1/2 tsp Mustard Seeds 1/4 tsp Asafoetida a pinch Curry Leaves 4 Cilantro few Sprigs Salt to taste Farsan 1 tbsp Pav 2 Lemon Juice 1/2 tsp Oil 1 tsp Method of preparation: Remove stems, wash and slice the green chiles. Peel, remove ends and finely chop onion. Clean, wash and finely chop cilantro leaves. Soak tamarind in few tablespoons of hot water and extract...

Read more »

Matar Paneer

Matar Paneer.Ingredients: Paneer 10 – 12 Pieces Peas 1/2 Cup Onion 1 Large Ginger Garlic Paste 1/2 tsp Coriander Powder 1 tbsp Cumin Powder 1 tsp Turmeric Powder a big pinch Red Chile Powder 1/2 tsp Garam Masala 1/2 tsp Green Cardamom 2 Cloves 3 Cinnamon 1 inch Stick Bay Leaf 1 Caraway Seeds 1/2 tsp Yogurt 2 Tbsps Fresh Cream 1 tsp Salt to taste Cilantro Few Sprigs Oil 1 tbsp Method of preparation: Peel and slice the onion. Wash peas under running water and keep aside. Chop the paneer into small cubes. Heat a tsp oil in a pan on medium heat, add sliced onion. Fry the onion till it starts to brown around the edges. Cool and grind the onion into...

Read more »

Zafrani Pulao

Zafrani Pulao.Ingredients: Basmati Rice 1 Cup Raisins 10 – 15 Almonds 10 Cashews 6 Cardamom Powder 1/4 tsp Milk 1/4 Cup Sugar 1/4 Cup Saffron a very big Pinch Ghee 1 tbsp Method of preparation: Wash basmati rice under water and soak the rice in enough water for around half an hour. Strain the rice and keep aside. Soak almonds in warm water for sometime and peel off the skin. Soak saffron in warm milk and keep aside. Heat ghee in a pan, add cashews and fry for sometime. Add raisins and fry for few more seconds. Then, add rice and fry for a minute. Stir in saffron milk, sugar and green cardamom powder. Cook for couple of minutes till all the...

Read more »

Quick Bhendi

Ingredients: Bhendi / Okra 10 Red Chili Powder 1 tsp Cumin Seeds 1/4 tsp Dried Curry Leaves 6 Lemon Juice 1/4 tsp Salt to taste Ghee 1/2 tsp Method of preparation: Wash thoroughly and remove ends of the okra. Rub the dried curry leaves between hands to powder it a little. Lightly crush the cumin seeds and keep aside. Place the okra in a steamer and steam till the okra turns soft. Alternatively, pressure cook the okra for 1 whistle with 5 minutes of slow cook time. Take all the steamed okra onto a plate, add red chili powder, dried curry leaves, crushed cumin seeds, salt, lemon juice and ghee. Mix well and serve with plain steamed rice and...

Read more »

Jal Jeera

Jal Jeera.Ingredients: Freshly Roasted Cumin Powder 1 tsp Mint Leaves 10 – 15 Leaves Black Pepper Powder 1/4 tsp Black Salt a Pinch Freshly Squeezed Lemon Juice 1 tsp Salt to taste Method of preparation: Mix mint leaves with a cup of water. Blend the mint leaves, strain and collect the water. To the collected water, add the remaining ingredients and mix well. Add around 2 glasses of water to dilute the above mixture. Shake well and pour onto glasses having a handful of ice. Serve jal jeera as a bevera...

Read more »

Paneer Butter Masala

Ingredients: Paneer (Cubed) 1 Cup Tomato 1 (optional) Green Chiles 2 (optional) Onions 2 Medium Ginger Garlic Paste 1 tsp Cashews 5 Red Chili Powder 1/2 tsp Coriander Powder 1 tsp Garam Masala 1 tsp Butter 2 tbsp Oil 1 tbsp Kasuri Methi 1/2 tsp Fresh Cream 1/2 tsp Cilantro few Sprigs Method of preparation: Peel and slice the onion. Wash and roughly chop the tomato. Remove stems, wash and roughly chop green chiles. Grind the tomato and green chiles into smooth paste. Grind the cashews into smooth paste with enough water. Wash and finely chop cilantro. Heat half of butter and oil in a pan, add onion and fry till light golden brown in color. Remove...

Read more »

Spicy Moong Sprouts Dosa

Ingredients: Whole Moong / Green Gram 1 Cup Ginger 1 inch Piece Cumin Seeds 1 tsp Green Chiles 2 Salt to taste Oil 1 tbsp Method of preparation: Peel and roughly chop the ginger. Remove stems, wash and roughly chop the green chiles. Grind ginger and green chiles using a spice blender. Soak whole moong in water for 4 – 6 hours and prepare the sprouts. Wash and strain the moong sprouts and grind it into smooth paste with sufficient water. Thin out the mixture if required with water to make a thick pourable batter and stir in sufficient salt. Heat a flat pan on medium high heat, apply a tsp of oil to the pan with back of a spoon. When pan is...

Read more »

Coconut Milk Pulav

Ingredients: Rice 1 1/2 cups Cauliflower 1/4 medium size French Beans 5 Bell Pepper 1/2 Fresh Peas 1/4 Cup Onion 1 Carrot 1 medium size Green Chillies 3 Garlic 2 Cloves Ginger 1 inch piece Cilantro a small Sprig Cumin Seeds 1/4 tsp Caraway Seeds 1/4 tsp Green Cardamom 2 Cloves 4 Cinnamon 1 inch stick Bay Leaf 1 Coconut Milk 1 1/2 Cups Salt to taste Oil 2 tbsps Method of preparation: Wash rice thoroughly under running water. Soak the rice in water for half an hour (if using basmati) and strain the rice. Wash and seperate cauliflower into small florets. String, wash and chop french beans into 1 inch pieces. Peel, wash and slice the onions. Peel,...

Read more »

Khatti Palak Stew

Ingredients:Katti Palak / Green Sorrel 1 1/2 Cups Packed Besan / Gram Flour 1 tbsp Tamarind Extract 1/2 tsp Green Chiles 2 Whole Dried Red Chile 1 – 2 Mustard Seeds 1 tsp Turmeric Powder a pinch Salt to taste Method of preparation: Remove stems, wash and chop katti palak leaves. Remove stems, wash and slice the green chiles. Grind red chile and mustard seeds into fine powder using a spice blender. Whisk together besan with half a cup of water without any lumps. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add malabar spinch, green chiles and salt. When leaves wilt a bit, stir in besan mixture,...

Read more »

Tomato Chaat

Tomato Chaat.Ingredients: Tomato 2 Onion 1 Small Carrot 1/2 Small Puffed Rice 1 Cup Fine Sev 1/4 Cup Roasted Peanuts 10 Red Chile Powder 1/2 tsp Cumin Powder 1/4 tsp Chaat Masala 1/4 tsp Salt to taste Oil 1/4 tsp Method of preparation: Wash and thickly slice the tomato. Peel and finely chop onion. Peel, wash and grate the carrot. In a mixing bowl, mix together puffed rice, onion, carrot, sev, roasted peanuts, cumin powder, red chile powder, oil and salt. Arrange tomato slices on a plate, sprinkle little bit of salt and chaat masala on each tomato slice. Layer each tomato slice with a tbsp or more of puffed rice mixture. Sprinkle chaat masala...

Read more »

Spinach Rice

Ingredients: Basmati Rice 1 1/2 cups Spinach 2 Cups Packed Boiled Garbanzo / Chickpeas 1/2 Cup Onion 1 Large Green Chillies 3 Ginger 1 1/2 inch piece Cumin Seeds 1/4 tsp Caraway Seeds 1/4 tsp Green Cardamom 2 Cloves 3 Cinnamon 1 inch stick Bay Leaf 1 Coriander Powder 1 tsp Red Chile Powder 1/2 tsp Garam Masala Powder 1/4 tsp Milk 1 Cup Salt to taste Oil 2 tbsps Method of preparation: Soak the rice in water for half an hour and strain the rice. Wash and finely chop spinach leaves. Peel, wash and slice the onions. Remove stems, wash and slit green chillies into two. Peel, wash and mince the ginger. Heat oil in a deep heavy bottomed pan,...

Read more »

Raw Onion Chutney

Ulli Pachadi.Ingredients: Onion 1 Medium Green Chile 1 Tamarind 2 inch sized Ball Salt to taste Method of preparation: Peel, remove ends and finely chop the onion. Remove stem, wash and chop the green chile. Soak tamarind in few tablespoons of warm water for sometime. Alternatively, microwave the tamarind with few tablespoons of water to turn it soft. Extract all the thick tamarind juice and discard any fibers. In a spice blender, thoroughly blend the green chiles, tamarind extract and salt. Finally add the onion and give it a quick grind making sure to leave the onion little coarse. Take the raw onion chutney onto a bowl and serve with any...

Read more »

Rice Flour Bread Toast

Rice Flour Bread Toast.Ingredients: Wheat or White Bread Slices 4 Rice Flour 4 tbsps Plain Yogurt 2 – 3 tbsps Green Chiles 1 Ginger 1 inch Piece Cumin Seeds 1/4 tsp Salt to taste Oil 1 tbsp Method of preparation: Remove stems, wash and roughly chop green chiles. Peel, wash and roughly chop the ginger. Coarsely grind ginger and green chili. In a mixing bowl, mix together rice flour, yogurt, ginger green chili paste, cumin seeds and salt into smooth thick paste without any lumps. Heat a flat pan on medium high heat, apply a tsp of oil to the pan. Spread a thick layer of the prepared rice flour mixture on one side of the bread slice with help...

Read more »

Makai Ki Roti

Ingredients: Fine Cornmeal / Makki ka Atta 1 Cup Very Hot Water as needed Salt to taste Ghee or Oil 1 tsp Method of preparation: In a mixing bowl, mix together cornmeal and salt. Add sufficient hot water to the mixture to form a soft dough. Once warm enough to handle the dough, knead the dough well and divide into 3 – 4 parts. Roll each part between two sheets of plastic into 6 – 7 ” diameter circle with help of a rolling pin. Repeat the same with remaining parts of the dough. Heat a flat pan on medium heat. Apply little oil to the pan, place the rolled out roti and fry on both sides till light golden bro...

Read more »

Red Bell Peppers Chutney

Ingredients: Red Bell Pepper 1 – 2 Onion 1 Small Tomato 1 Grated Fresh Coconut 1 tbsp Mustard Seeds 1/2 tsp Broken Red Chiles 4 – 6 Salt to taste Oil 1 tspMethod of preparation: Wash, remove stem, discard seeds and chop the red bell pepper. Wash and chop the tomato. Peel, wash and chop the onion. Heat oil in a pan, add mustard seeds and red chiles. When mustard seeds start spluttering, add chopped onion. Fry for few seconds, add bell pepper and salt. Cook till bell pepper turns little soft. Stir in tomatoes and cook till they turn soft. Add coconut and remove from heat. Cool the mixture to room temperature and grind all the ingredients into...

Read more »

Cilantro Yogurt Chutney

Ingredients: Cilantro 1 – 1 1/2 Cups Packed Freshly Scraped Coconut 1 Cup Plain Yogurt 1 Cup Green Chiles 2 – 3 Salt to taste Method of preparation: Wash, remove any hard stems and roughly chop cilantro leaves. Remove stems, wash and roughly chop green chiles. Grind cilantro, coconut, half the amount of yogurt, green chiles and salt together into smooth paste. Remove the ground chutney onto a bowl and stir in the remaining yogurt. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, remove from heat and add to the chutney bowl. Serve cilantro yogurt chutney with idly, vada, dosa e...

Read more »

Biryani Masala Powder

Ingredients: Cloves 10 Gms Cinnamon 5 Gms Green Cardamom 5 Gms Coriander Seeds 10 Gms Nutmeg / Jaiphal / Jajikaya a big Pinch Mace / Jaji Puvvu 1 inch Piece Method of preparation: Grind all the ingredients into fine powder using a spice blender. Store the biryani masala powder in a tight fitting jar. Biriyani masala stays fresh for 4 – 6 mont...

Read more »

Yellow Peas Chaat

Ingredients: Dry Whole Yellow Peas 1 Cup Onion 1 Cinnamon 3/4 inch Piece Cloves 2 Coriander Seeds 1 tbsp Broken Red Chiles 4 – 6 Cilantro few Sprigs Lemon Juice 1 tbsp Salt to taste Method of preparation: Remove ends, peel and finely chop the onion. Clean, wash and finely chop the cilantro leaves. Soak yellow peas in water overnight. Refresh the soaked yellow peas under running water. Pour water to just submerge the peas and pressure cook the soaked yellow peas for 3 whistles. Once the pressure is gone, remove the cooked yellow peas and strain them. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering,...

Read more »

Sesame Coconut Chutney

Ingredients: Sesame Seeds 1/2 – 3/4 Cup Grated Coconut 1 Cup Green Chiles 2 – 4 Tamarind 1 inch sized Ball Salt to taste Method of preparation: Heat a pan on medium heat, add sesame seeds and roast them until they start popping or until they change color a bit (around 1 minute). Remove stems, wash and halve the green chiles. Soak tamarind in few tablespoons of warm water for sometime. Alternatively, microwave the tamarind with few tablespoons of water to soften it. Squeeze the tamarind to extract all the thick tamarind juice and discard any fibers. First grind the sesame seeds into fine powder using a spice grinder. Then...

Read more »

Red Chori Roti

Ingredients: Red Chori or Matki 1/2 Cup Rice Flour 1 1/4 Cups Green Chillies 2 – 3 Onions 1 Red Chilli Powder 1/2 tsp Cilantro few Sprigs Salt to taste Oil as required Method of preparation: Wash, peel and finely chop the onion. Wash, remove ends and finely chop the green chillies. Wash and finely chop the cilantro leaves. Soak red chori in water overnight and refresh them under fresh water next morning. Bring 1 1/2 cups of water to a heavy boil and keep aside. In a mixing bowl, add rice flour, soaked red chori, onion, green chillies, red chilli powder, cilantro and salt. Add sufficient amount of hot water to the bowl and mix the mixture to...

Read more »

Salted Plantain Chips

Ingredients: Plantain / Raw Banana 2 Turmeric Powder a big Pinch Salt to taste Peanut Oil for Deep Frying Method of preparation: Remove ends and remove the thick skin of the plantains. Slice the plantain into thin slices and place them in cold water until necessary. Heat oil in a deep frying pan on medium low heat. Carefully drop handful of plantain slices into hot oil (around 190 C). Fry the plantain chips until crisp and until light golden brown on both sides (around 5 minutes depending on thickness of the plantain slices). Remove the deep fried plantain chips onto a bowl. Sprinkle turmeric powder and season the plantain chips with...

Read more »

Chaat Masala Powder

Chaat Masala Powder.Ingredients: Amchur / Dried Mango Powder 2 tbsps Black Salt 1 tsp Cumin Seeds 1 tsp Coriander Seeds 1 1/2 tsps Dry Ginger Powder 3/4 tsp Asafoetida 1/4 tsp Red Chile Powder 1/4 tsp Black Pepper Powder 1/4 tsp Salt a Pinch Method of preparation: Toast cumin and coriander seeds until aromatic and ground them into fine powder once cooled to room temperature. Combine all the ingredients and store tight in a sealed jar. Use chaat masala as need...

Read more »

Carrot Coconut Chutney

Ingredients: Carrot 1 – 2 Grated Coconut 1 Cup Green Chiles 2 – 4 Tamarind 1 inch sized Ball Salt to taste Method of preparation: Peel, remove ends and grate or finely chop the carrot. Remove stems, wash and halve the green chiles. Soak tamarind in few tablespoons of warm water for sometime. Alternatively, microwave the tamarind with few tablespoons of water to soften it. Squeeze the tamarind to extract all the thick tamarind juice and discard any fibers. Grind carrot, coconut, tamarind extract, green chiles and salt into smooth paste by adding sufficient water. Remove the ground carrot coconut chutney into a bowl. Heat oil in a small pan,...

Read more »

Ragda Patties

Ingredients: For Patties: Potato 2 Corn Flour 1 tsp Ginger 1/2 inch Piece Green Chiles 1 Lemon Juice 1/2 tsp Mint Leaves few Sprigs Cilantro few Sprigs Salt to taste Oil as required To Serve: Ragda 1 Cup Green Chutney 1 tbsp Tamarind Chutney 1 tsp Onion for garnish Cilantro for garnish Method of preparation: Peel and mince the ginger Remove stem, wash and finely chop the green chiles. Wash and finely chop the cilantro and mint leaves. Wash the potatoes and cut them into halves. Bring few cups of water to boil in a sauce pot. Add halved potatoes and boil them till cooked and just soft. Cool the potatoes a bit and remove the peel. Break the...

Read more »