SOOJI BURFI

Ingredients:
250g sooji
125g ghee or butter
1 cup water
250g sugar
50g dry grated coconut
1/2 tsp cardamom powder
1 tbsp chironji


Procedure:

1. Heat ghee in a pan and fry the sooji on a low flame until golden color. Remove from fire and set aside.
2. Boil the water and sugar to prepare sugar syrup.
3. Add the hot syrup to the fried sooji and mix well. Also add grated coconut and half the cardamom.
4. Spread the mixture on a greased tray and sprinkle chironji and remaining cardamom powder.
5. Cut the mixture into square or diamond shaped burfies, using a greased sharp knife.

KALA JAMUN

Ingredients:

Pancake mix- 32 oz pack

Nonfat dry milk - 2 cups

Butter- 2 tbsp

Oil/ghee - to fry

Sugar- approx- 2 cups

cardamom- 2 nos

Method

Bring the butter to room temperature. Mix the pancake mix and milk powder with butter, then add water to make a soft dough. Make balls of uniform size and fry them in oil on a low heat.

Dissolve the sugar in water, boil and bring to a 1/2 string consistency. Add cardamom .Soak the jamuns in the syrup till they absorp all the syrup.Serve with drizzle of honey on top.

Rasagulla

Ingredients:

• Whole Milk - 1 litre (Four 250ml cups)
• Lemon Juice - 3 to 4 tbsp
• All Purpose Flour - 2 tsp
• Sugar - 1 1/2 cups*
• Cardamom - 3 to 4, peeled and powdered
• Water - 3 cups

Method:

Boil whole milk in a big pot on low-medium heat, stirring occasionally. When the milk starts to boil, add 3tbsp of lemon juice and stir. Add more if needed.
After the milk starts to curdle.Turn off the stove and pour them into a cheese cloth. Wash four or five times in cold water to rinse out all the lemon juice from curdled milk.
Tie a knot and hang them over a kitchen sink to drain out the whey. This should take about 1 to 2 hours. The cheese should be dry.
Add cheese and 2 tsp of flour to a food processor. Proccess them for 30 to 40 seconds.
Pour 3 cups of water in a pressure cooker. Add sugar and bring them to a boil on medium heat.
Meanwhile knead the cheese mixture again for 40 seconds using hands. Divide them to 15 equal sized portions and roll them to spheres.
When the sugar comes to a boil gently drop the cheese balls to the sugar syrup**. Close the cooker.
After the pressure cooker starts to hiss loud and clear, wait for 5 minutes and turn off the stove.
Open the cooker after 10 minutes and add the cardamom powder to the syrup and stir gently. Let them cool before transferring them to a container and refrigerate.
Serve cold.

Tomato chutney

Ingredients:
Ripe tomatoes finely chopped 3
Red onion medium sized chopped 1
Coconut shredded 1 cup
Fennel seeds( saunf) 1tsp
Red chilli powder 1 3/4 tsp
Salt
Oil ( preferrably sesame oil)

Method:

Grind fennel seeds, coconut, onions, red chilli powder to a coarse paste with little or no water. Heat oil in a pan and saute the chopped tomatoes for 3 -4 mintues, then add the ground paste and salt and let it cook uncovered for about 35 -40 minutes . You can add more chilli powder according to your taste In the beginning the sauce looks orange in color and then turns dark red as seen in the picture.This can be served with rice or rotis.Store it in airtight containers in fridge , this lasts for about a week.

UPMA WITH PUFFED RICE

Ingredients:
4-5 cups puffed rice (maramaraalu)
1 onion, chopped
1 small cucumber, chopped
Juice of 1/2 lemon
3-4 slit green chilies
1 tbsp chopped coriander leaves
A few curry leaves
1/4 tsp turmeric powder
1/2 cup puffed Bengal gram, coarsely powdered
Salt to taste
For the seasoning:
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin

Procedure:

1. Clean puffed rice, wash and drain. Keep it aside.
2. Heat oil in a wok and prepare the seasoning.
3. Add chopped onions, cucumber, slit green chilies, curry leaves and fry till onions turn pink in color.
4. Add salt, turmeric powder and puffed Bengal gram powder to the puffed rice and mix.
5. Add this mix to the onions and mix well.
6. Cover the wok and cook on a low flame till the contents become hot, stirring in between.
7. Add lemon juice and coriander leaves.
8. Serve hot.
9. 
   Variations:
10. Add a few finely chopped potato pieces to the onions.
11. Add 1 tomato, chopped to the seasoning towards the end. Can be prepared without onions.

Dahi Vada(perugu vada)

ingredent

Urad dal (Minapappu) - 1¹/₂cup)
Green Chilis - 2 small
Curry Leaves - 10
Black Mustard Seeds(Aavalu)-¹/₂ teaspoon
Turmeric (Haldi powder) - ¹/₂ teaspoon
Ginger - 1 teaspoon
Coriander Leaves - 1 fistful
Vegetable Oil - 1 tablespoon
curd - 2¹/₂ cups
Salt - 1 to taste
Oil for deep frying
Baking powder - ¹/₄ teaspoon

Method

Wash the split (and hulled or skinned) urud dal and soak in
sufficient water for about three hours.

At the end of three hours, drain water from the dal and put
it in the food processor. Add water such that the dal is
just immersed. Add salt to taste too. Grind into a semi
soft paste. Do not make it too soft. While grinding the
dal, add a little water as and when required.

In a bowl, take the batter, add the baking powder and whisk
until the batter become light and airy. The consistency of
the batter is such that it will stand up stiff, if a spoon
is inserted in the batter and pulled out. Also, the batter
turns whiter as you whisk it.

Meanwhile, mix the turmeric to the yogurt and whisk with an
egg beater.

In a small skillet, heat oil and add mustard seeds. When
they pop, add chopped green chilis, chopped coriander and
curry leaves. Fry for a minute on medium and then remove
from heat. First, add the ginger pieces. Then, add the
yogurt and turmeric mixture and mix well. Keep aside.

Deep frying the vadas:
Heat oil in a deep skillet. When oil is hot, take slightly
larger than walnut sized amount of batter and spread it on
a wet plastic sheet in the shape of a disk (of half inch
thickness and 2.5 inches diameter). Make a hole at the
centre with your index finger.
Peel away the plastic sheet and at the same time, let slip
the donut shaped batter into the hot oil. Cook to golden
brown on both sides. In one batch, you may fry about three
to four depending upon the width of the skillet.

When the vadas turn golden brown on both sides, remove from
oil and dip in a container filled with cool water. Wait for
two minutes and when you notice the vada sinking, remove
from water with a slotted spoon, drain for half a minute
and drop it in the yogurt sauce. Scoop over the sauce on
the vadas. When the second batch of vadas are ready to go
into the yogurt sauce, remove the first batch vadas from
the sauce and place them on a wide platter.
Repeat for all the batches and in the end, pour any left
over yogurt sauce on top of the vadas

Samosa

Ingredient

1 freshly ground coriander powder

1 freshly ground cumin

1/2 garam masala

1 fresh cilantro, chopped

1 large potato, boiled, peeled and mashed

2 tablespoon lemon juice

salt to taste

whole wheat flour

clarified butter (ghee) for frying

1 onion, finely chopped

ginger, very finely chopped

ground meat and peas

Instructions

For smooth dough knead the flour for few minutes, cover with a damp cloth and set side.Fry the onions in butter. Next, stir in the ginger, ground meat, peas, spices, and salt to taste. Fry for two minutes. Add the potato and lemon juice, and fry for a few minutes more. Cool this mixture. Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin. Cut the pieces in half and lay one part on top of the other. Press lightly, and then roll the pieces into very thin semicircles. Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over. Press the edges together well with a fork, then deep fry in butter until crisp and golden. Serve warm, with mint chutney or lemon pickle.

Crumb fried baby corn

Ingredients

Baby corn - 100 gms
Lemon - 1
Pepper powder - 5 gms
Corn flour - 10 gms
Maida - 10 gms
Herbs - a pinch
Breadcrumbs - 50 gms
Oil - for frying

Method

1. Marinate the boiled baby corns in lemon juice, salt, pepper powder and herbs.

2. Make a batter with corn flour and maida.

3. Dip the baby corns in the batter, roll it on breadcrumbs and deep-fry.

4. Serve with tomato sauce.

Naan

Ingredients:

All purpose flour 2 cups

Active dry yeast 1 tsp

Salt 1 tsp

Sugar 1 tsp

Baking powder 1/2tsp

Kalonji/Nigella seeds 2 tsps

Butter melted 4 tsbps

Yoghurt 2 tbsps

Milk 1/4 cup

water

Method:

Mix salt, sugar and flour and sift thrice. Whisk milk and yeast and let it stand for 10 minutes. Knead a soft dough of the flour , yoghurt and yeast mixture. Add more milk if needed , the dough should be soft and elastic. Let the dough stand for 1 -2 hours until it doubles in size. Knead the dough for 2-3 minutes and then divide it into 8 rolls. Roll into round naans using a roller pin. Heat griddle and roast naan on each side until cooked. Add butter on top and sprinkle few nigella seeds. Serve hot with any side dish