Cheese Sticks

Ingredients:

4 to 5 Bread Slices,
2 Capsicum,
Tomato hot
and sweet sauce
Butter
Cheese




Method:

Divide each slice vertically and cut into fingers
Now apply thinly butter into each fingers and then put thin lines of tomato sauce vertically
Now put grated cheese nicely and top with chopped capsicum.
put them in pre heated oven,gasmark 7 and bake till crisp and done

Paneer Tikka

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:

Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour. 2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens. 3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning. 4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Masala Bread Iddli

Ingredients:

8 bread slices 5-6
potatoes boiled and mashed
Onions and green chillies
(finely chopped)
Curd2 tps
chat masala1 tsp
Red chilli powder
salt to taste
1/2 tsp rai
(black mustard seeds)
4-5 curry leaves
oil to fry
Method:

1. Cut the bread slices in round shape and keep aside.
2. Now in the mahed potatoes mix salt, red chilli powder, chat masala and onions and keep side.
3. Mix some water in curd and make it a semi thick liquid.
4. Now heat 1 tbsp of oil, put some rai and curry leaves. Temper the curd liquid with this. Add little salt as you would have already added salt to the potato mixture too.
5. Now take one bread slice and apply two table spoon of potato mixture.
6. Take a non stick tawa or pan, add a little oil and place the bread slice. (mixture to be at bottom and bread to be on top)
7. now soon after placing it on tawa and pour two table spoon of on the bread it so that its fully wet.
8. now take a big bowl and cover the bread for two min.
9. after two min remove the bowl and you will find the yummy idli ready.
10. repeat the same process for all the eight bread and enjoy the idli as a breakfast.

Baby Corn Bajji

Ingredients

Baby corn-5
Besan flour -2 cups
Rice flour – ¼ cup
Chilli powder -2 tsp
salt – 1 tsp
soda bi carb – a pinch
water



Method

Mix besan,rice flour together. To that add salt,chilli powder,soda-bi- carb and mix well. Add water to this mixture and make it like idli batter (for consistency).Heat oil in a kadai. Then if the baby corns are tender just soak in the batter else slit the baby corn . put it in oil and fry till its golden brown in color.

Bengali Chana Daal

Ingredients:
Kabuli channa/chick peas-500gms
Potato,
peeled and diced
into 1/4inch cubes-250gms,
Ghee-125gms
Whole black pepper-1 ts.,
Whole coriander seeds-1ts,
Cumin seeds-1ts,
Aniseed-1/8ts,
Turmeric powder-1/2 ts,
Coconut,finely diced-1
Whole dry red chillies-2/3,
Water-2/3 cups,
Ginger piece cut into fine
sticks-2inches,
Bay leaves-4,
Cardamoms-3,
Cinnamon into bits- one
4 inch stick,
Cloves-6

Steps
Soak chick peas in water for 5-6 hours or overnight.
Cook the chickpeas in pressure cooker for 20 mins.
Remove from fire and cool and gently rub chick peas between palms of the hands to remove skin. The skin will float to the top. Remove by draining off water.
Heat the pan and dry fry Bay leaves,Cardamoms, Cinnamon, Cloves, coriander, Cumin, black pepper for a few minutes till roasted. Remove from pan and grind to a fine powder. Heat one tablespoon ghee in a pan and separately fry the diced potatoes and finely diced coconut until browm. Then add the chick peas. Stir in and continue cooking for 5 minutes. Add the mixed powdered masala and the turmeric and continue frying for another 5-7 minutes. Add the water and salt to taste. Continue cooking until nearly all the water is absorbed. In another pan heat the remaining ghee. Add the red chillies broken in half and the aniseed and cook until they stop spluttering. Pour over the chick peas and mix well. Add the ginger sticks and stir again. Serve hot with paratha.

Ponni Sambar

Ingredients:

1 Cup Toor dal

1 small lemon size Tamarind

5 Red Chillies

1/4 tsp Methi seeds

1/2 tsp Urud Dal

1/2 tsp Mustard

3 Tbsp Oil

1 pinch Hing

Cucumber or Brinjal or Okra

Curry leaves

Method:

1. Cook dal and mash

2. Add cucumber and salt

3. After cucumber is cooked, add tamarind juice and let it boil for a while.

4. In a kadai, put oil and when it is hot, add hing and methi seeds; after a few seconds, add urud dal, mustard seeds, chillies and curry leaves

5. Pour the seasoning in the sambar and immeditely close the vessel with a lid

vankaya allam mirchi kura

Ingredients:

Brinjals(Eggplant) -6
( Wash, top and tail cut off
and dice in to pieces )
Oil - 3tbsp
Salt to taste
Turmeric - 1/4tsp
Seasoning:
Mustard seed - 1/2tsp,
Chana Dal - 1tsp,
Urad dal - 1/2tsp
Curryleaves - 1-2spirg.
Smash in pestle in to smoothly:
Ginger - 1inch
Green chillies - 5-6
Method: 1) Heat a flat non-stick pan add oil heat it up, keep it on medium flame. 2) Do seasoning: first add mustard seeds, close the lid when it is stopped spluttering add chana dal and urad dal wait until it becomes light golden color, add curry leaves once it is fried, immediately follow step3. 3) Add eggplant pieces , increase the heat to medium-high mix well, cover with a lid and cook until half cooked. 4) Remove the lid, add turmeric and salt to taste cook until eggplant are fully cooked. 5) Now add smashed ginger and green chilli paste, mix well cook for 1min and serve.

Raagi Halwa

Ingredients :
Raagi:100 grams
Sugar:150 grams
Ghee:100 grams
Almond:10nos
Cashew:10nos



Method:
Soak the raagi overnight, and grind it and take the milk.
Heat the kaadai and add 2 tsps of ghee and fry the cashew and keep it aside.
Now pour the raggi milk into the kadai and stir it constently.
when it gets thicker add the sugar and ghee into it and keep on stiring for 10 mins.
Slow down the fire and add the fried cashew and almonds to it.
serve it hot or cool.

Paneer Kalakand

Ingredients :

• 1 cup slightly meshed
• fresh cottage cheese.
• 1/2 cup milk powder
• 1/2 cup powdered sugar
• 1 table spoon fresh curd
• A pinch of cardamom powder
• Silver sheets
  

Method:

• Mix all the ingredients well and put in a greased tin.
• Steam it for 15 minutes and allow to cool down. Then cut into square pieces.
• Refrigerate before serving. Decorate it with silver sheets.

corn halwa

Ingredients:
1/2 cup Corn Flour
Almost 1 cup
Granulated Sugar
Saffron - a pinch (optional if using
the artificial color)

6 to 7 pods Elachi
(Take out the seeds
and grind to a coarse powder)
Orange Red Color (Optional ) - a pinch
Pistachio nuts chopped - a handful
(Any kind of chopped nuts is fine)
Ghee - 3 tablespoons
Water - 4 cups


Method:

Take Corn Flour in a Microwave safe bowl. Preferably a little big. I used the corning ware big size.

Pour 2 Cups of Water. Whisk well until there are no lumps.

Mix in the sugar and whisk until even distribution.

Add the Saffron.

Microwave on High for 2 minutes. Stir and again Microwave on High for 2 minutes. Repeat this until the conflour's raw smell goes. If you think the content is thickening too quickly, add little water and stir until even distribution and again Microwave for 1 or 2 minutes, or until the content becomes a little semi solid and the Corn Flour raw smell disappears completely.

Grease a dish with Ghee and add the remaining Ghee, Ground Elachi and the chopped nuts to the content and stir until even distribution. Cook again for a minute or two in microwave. The consistency will resemble a jelly, somewhat semi solid, trying to set.

Immediately pour the content in the greased dish.
Allow it to cool completely. Topple the halwa in a plate. Slice and Serve.

Vegetable Soup

Ingredients:

1 teaspoon oil,
1 tomato,
1 potato,
1 onion,
1/4 cup peas,
1/4 cup kidney beans,
1/4cup corn,
1 teaspoon,
lemon,
salt & pepper.

Method :
Cut all the vegetables in to small cubes and mix all the ingredients and saute it in a pan with oil.

Cook for five mins and add water to it and let it cook for about 10 mins.

Once vegetables are cooked, it is ready to be served. you can garnish it with coriander and some grated cheese on top.

Tomato Bath

Ingredients

Basmati Rice 4 cups
Green Chillies 20
Coriander (Cilantro leaves) 1/2 a bunch
Onions 2 - chopped
Garlic Pods 5
Ginger 1 inches copped
Tomatoes (medium size ) 4
Cashews around 15
Cinnamon 1 inch stick
Cloves 5
Cardamom 1/2 tsp
Ghee 3 tablespoons
Salt
Lemon 1

Method:

1. In a pan roast green chillies, 5 cashews, coriander leaves, cinnamon, cloves, cardamom, ginger and garlic for 2 mins. Grind all the roasted ingredients and keep aside.
2. In the pressure cooker put 3 tablespoons of ghee and fry onions and rest of the cashews. Add washed Basmati rice and roast for a couple of minutes. Add the ground mixture and fry for a minute. Then add 2 finely chopped tomatoes and 2 pureed tomatoes. Add 6 cups of water, salt and squeeze one lemon.
3. Close the lid of the pressure cooker and cook till the first whistle and put it off. When the cooker cools down, tomato bath is ready to be served. You can add more lemon and coriander leaves before serving.

Palak Pulao

Ingredients:

1 Bunch of Spinach
2 onions
2 tbs green chilly-ginger-garlic paste
2 cups of Basmati rice
Salt to taste
1 carrot;
shredded 2 tbs ghee 1 clove
3-4 cashews cut in two halves



Method: 1. Cook the rice before hand and keep it aside 2. Cut Onions in to long strands as shown below 3. Wash Palak before using so as to remove dirt. Take a vessel and put water,salt and palak in to and boil for 5-7 minutes till the leaves become tender enough( This procedure is know as blanching - though not sure) 4. Grind the spinach and ginger + garlic paste and 2-3 green chilies together and form a thick paste. 5. Heat ghee in a thick bottom vessel, add Jeera and mustard seeds then add chopped onions and stir fry for 3 minutes. Add other ingredients such as cashews 6. Add thick palak paste,rice and little water. 7. Mix evenly and cook for 5-7 mins. 8. Dress it with shredded carrot to give a good colour combination

Sambhar Rice

Rice 3 cup
Toor Dal 1 cup
Potatoes -2
Peas -200gms
Beans -100gms
Chow Chow - 2 small
Carrots- 4
Any other veggi of your choice
Haldi powder- 1 pinch
Salt - to taste
Curry leaves - couple
Oil - 1tbsp
For the Masala:
Dry Red Chillies 7
Dhania 1 1/2 tbsp
Urad Dal 1 tbsp
Bengal Gram 2 tbsp
KusKus - 1 tbsp
Balck pepper corns - 6-8
Cinnamon -2 small sticks
Cloves -3 -4
Coconut grated -1 tbsp
For tempering:
Oil - 1tbsp
Mustard seeds - 2tsp
Fenugreek sees - 1tsp
Dried Red chilli - 2
1. In a kadai, fry the above masalas and grind them well into a rough textured powder form
2 .Take a big deep pot or a pressure cooker - Add the 1 tbsp oil, add some curry leaves and enough water for the veggies to be covered. let this simmer for a couple of mins till water starts to boil
3. Now add the washed daal and a pinch of haldi powder
4. It is now time to add the veggies and the rice, and make sure the amount of water in the cooker is enough for the rice and veggies to cook well.
5. In another pan, pour in the tamaring water (extracted from the soaked tamarind) and to this add the ground masala, let this simmer for about 3-5minutes.
6. open the pressure cooker, be careful, add the tamarind mixture with masala into it
7.Add salt depending on your taste preference, shut the lid and let it cook for about 10-15mins

Open on and off , stir the whole thing and make sure it doesnt get stuck to the bottom of the cooker.

If you like, you can add a spoon of ghee at the end before serving... it tastes best when eaten piping hot.

Green Pulao

Ingredients:

Basmati rice-1 cup
Fresh coriander leaves-1 bunch
Green peas-3/4 cup
Garlic-3-4 pods
Green chillies-3-4
Ginger-2" long piece
Coconut-1/2 (medium sized)
Oil/butter/ghee-3 tbsp
Salt-To taste

Method:
Cook the rice. The grains should be separate.
Precook the peas with little salt if you are not using frozen peas.
Grate the coconut and grind it along with coriander, garlic, ginger and
green chillies into a fine paste.
Heat oil in a pan. Add the ground masala and fry until oil separates.
(if needed add more ghee/oil).
Add the cooked peas and cook for another 5 minutes.
Remove the rice in a flat dish.
Add salt and coat the rice well with the masala.

Kayam Podi

Ingredients

jeera-2 teaspoons, blackpepper-1 teaspoons, neemflower-1 small cup, dry sundaikai- 1 cup small, manathakkali vathal-1 small cup, asafoetida-1 teaspoon, salt, little dania seeds, red chilli-2 nos pepper can be added instead of chilli

Method first take kadai pour little oil and fry all ingredients one by one except salt and allow them to cool then put all this in mixie with salt and make to smooth powder now the powder is ready to use.