Dosakai Pappu

INGREDIENTS:

Tur gram -----1/2 cup
Chilli powder ---2 tbsp
Salt to taste
Sugar ---1 tbsp
Tamarind -----1/4 lemon size
Dosakai --- 1(small)
Red chillies ---2
Black gram ---1/2 tbsp
Mustard seeds -----1/2 tbsp
Cumin seeds -----1/2 tbsp
A pinch of asafoetida
Oil ----2 tbsp

METHOD:

Boil tur gram until soft.
Peel cucumber and check to see if it is sour.
If not, cut into medium sized pieces.
Break red chillies into pieces.
Fry red chillies, black gram, mustard seeds,
cumin ,and asafoetida.
Add cucumber, tamarind juice,
and a half cup of water.
Cook on low heat until pieces are ready.
Add dal, salt, sugar, and chilli powder and stir.
Keep on low fire for 5 minutes and remove.

Bhel Puri

Ingredients:

Puffed rice              4 cups

Sev                      2 cups

Onion                    1 no finely chopped

Tomato                   2 nos finely chopped

Mango                    1/2 cup finely chopped.

Tumeric                  1 tsp

Carrot grated            1/4 Cup.

Cucumber                 1/2 Cup finely chopped.

Potatoes                 2 nos boiled,peeled & cubed

salt,chilli pwd          acc to taste  

Green chutney          
sweet chutney

Methods :

 For Green chutney:

Cilantro            1/2 bunch

green chillies      6 nos

potato wafers       1 tsp 

salt & lemon juice.

Blend all the above to a fine paste & reserve.

Sweet/sour chutney:

Tamarind extract     1 cup

Pitted Dates         1/2 cup 

Brown sugar          1 Tbsp.

Cumin Powder         2 tsp.

Chilli Powder        2 Tsp.

Salt                 Acc to taste           

Boil the above till they reduce by half & cool.

Grind it to  smooth consistency.

For Bhel poori:

mix all the ingredients & serve in an individual plates 

immediately.In case of entertaining keep everything 

seperately in individual bowls & let the guests mix 

them by themselves.

Misti Dahi

Ingredients:

2 cups Yogurt (Dahi)
1 Cup Condensed milk
1 cup Evaporated milk

method:

1. Pre Heat oven to 350 C
2. Mix all the above ingredients
3. Pour the mixture into a baking dish
4. Bake the above in a oven for about 30 minutes ,check for doness ( when pricked with a tooth pick , it should come out clean )
Chill in the refrigerator and serve cold

Peanut Chutney

Ingredients

Peanuts Dry 100g
Dry red chillies ( to your taste)
Oil 1tsp
Tamarind (small marble size)
Salt to taste
Fresh coriander few strings

Method:

1. Dry roast the peanuts in a kadai until peanuts are crisp.
2. Remove peanuts put oil and rost chillies till crisp take care not to burn.
3. Let it cool down then grind together peanuts, chillies, tamarind, salt.
4. Once it's coarse add water and grind it to a smooth consistency.
5. Add fresh chopped coriander grind few seconds. Now chutney is ready to enjoy with chapatti, dosa, uppuma. It can be used as a dip for nibbles.

Besan Chutney

Ingredients:

1/2 cup besan
1/2 onion sliced length wise
1/2 potato cubed into small pieces
1/2 cup peas
For Taimlpu /thadka
1 tspn mustard
1 tsp urad dal
1 tsp jeera
8-10 curry leaves

Method: 1.heat a pan , add 1 tbspoon oil when hot add mustard,urad dal,jeera and curry leaves .once it starts to splutter add onions ,potatoes ,peas
2.to the above add haldi,salt and 1 cup water
3.cook till the above comes to boiling point (when you see big bubbles)
4. in a separate bowl take besan and to that add water ,till its syrupy or very think consistency
5.add the besan mixture to boiling vegetables and mix quickly and remove from heat
6.serve with puri,pulla attu,dosa,idly.

Paneer Makhani

Ingredients:

Paneer (cubed) 25 pieces
Peas, carrot, potato, corn 1 1/2 cups
Corriander powder 1 tsp
Chilli powder 3 tsp
Turmeric powder 3 tsp
Cashewnuts 1 cup
Onions (finely chopped) 2
Tomato (chopped) 1 (seed removed)
Heavy cream a li'l less than 1/4 cup
Cinnamon a very small stick
Cloves
Bayleaves (dried) 3
Fenugreek seeds 1 tsp
Jeera 2 pinches
Cardamom (skinned) and crushed 2
Garam masala 1 pinch for garnishing

Method:

1. In a pan heat oil and put jeera, bayleaves and when the jeera sputters, put the fenugreek seeds,cardamom, cloves and cinnamon.
2. When the fenugreek seeds turn golden brown, put the tomato in.
3. Saute the tomato till it is soft ; add the cashews and saute for about 10 minutes. Grind it and keep it aside.
4. Saute the onions and when they are transparent, add turmeric, corriander powder, chilli powder and some salt. Grind it along with the above paste.
5. Boil the veggies in a pan with salt and turmeric with water almost covering the veggies
6. Boil the paste with 1/2 cup water and add the boiled veggies to it.
7. Fry the paneer in ghee until golden brown on all the four sides. Put it in cold water for about a minute and then squeeze the water out.
8. Finally add the paneer cubes to the boiling veggie and the paste and let it boil in low flame.
9. Add about half of the heavy cream while the above is boiling.
10. Turn it off and garnish it with garam masala and pour the rest of the heavy cream on the top.

Cabbage Coconut Sabji

Ingredients:
2 tblsp oil 1 large onion,
chopped 1 clove garlic,
crushed 1/2 tsp
ground mustard 1/4 tsp
ground cumin 1/4 tsp
ground turmeric 10
cabbage leaves, thinly sliced 2
fresh green chillies,
chopped and seeds removed 2
curry leaves 2 tblsp
desiccated coconut

How to make Cabbage In Coconut:

• Heat oil in frying pan and saute onion until tender.
• Add garlic, mustard, cumin, turmeric, cabbage, chillies, curry leaves and coconut.
• Cover and cook over low heat 5 minutes.
• Remove lid, stir over heat for 10 minutes or until cabbage is tender.

Anapakaya(Sorakaya) Kura

Ingredients:
Sorakaya (bottle gourd)– 1 medium,
peeled and cubed Onion – 1
small Tomato puree – 2 tbsp
Green chilies – 3
Besan – 3 tsp
Milk – ¼ cup
Water – 1 cup
Garam masala – 1 tsp
Red chili powder – ½ tsp
Mustard seeds – ½ tsp
Cumin seeds - ½ tsp
Curry leaves – 5
Salt – to taste
Method:

• Heat 2 tsp oil in a pan, add the seeds and curry leaves, after the seeds splutter, add onions, turmeric and sauté till lightly browned.
• Add sorakaya pieces and green chilies, cover and cook till tender.
• When the gourd is tender, add tomato puree and cook for 1 minute.
• Mix besan with milk into a smooth paste without lumps. Add this to the veggies with water and red chili powder. Cover and cook for 5 minutes on low flame.
• Add garam masala and salt, cover and cook for another 2 minutes.

Vankaya Chikkudukaya Kura

Ingredients: Brinjals (small eggplants-green or purple) – 10,
chopped Indian broad beans – 2 cups,
chopped Green chilies – 6,
chopped Ginger – 1” piece,
chopped fine Red chilies – 2
Curry leaves - 4
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Salt – to taste


Method:

• Heat 1tbsp of oil in a pan on medium-low flame, add cumin and mustard seeds, red chilies and curry leaves. Fry till the seeds splutter.
• Add green chilies and ginger, fry for 1 minute.
• Add chopped brinjal and broad beans, mix well, cook covered until the veggies are tender for about 10-12 minutes.
• Season with salt, cook for another 2 minutes. Serve with rice.