Cashew butter blossoms...

INGREDIENTS:

1 3/4 cup all purpose flour.
3/4 tsp baking soda.
1 cup light brown sugar.
1/2 cup butter.
1/2 cup cashew butter.
1 egg.
Dash salt.
1/2 tsp vanilla extract.
Chocolate kisses.
Granulated sugar.

PREPARATION:
Preheat oven to 350 degrees, F.
Sift together flour, baking soda, salt and keep aside.
Beat butter, add cashew butter and sugar.  Beat till fluffy.
Add egg and vanilla.  Beat well.
Stir in the flour mixture and mix well.  Shape dough in to  1 inch balls.  Roll in granulated sugar.
Place 2 inch apart on baking sheet.  Bake 7 to 8 minutes. 
Remove cookies from oven, immediately press a chocolate kiss in each.
Transfer to wire rack and cool.

Fruits and nuts cake.

INGREDIENTS:

1 cup whole wheat flour.
1/2 cup butter.
1 cup sugar.
1 1/2 tsp baking powder.
1/4 tsp allspice powder.
3 eggs.
1 tsp vanilla extract.
1 cup dried fruits (dried apricots, dried pineapple, dried papaya)
1/4 tsp salt.
3/4 cup nuts (brazil nuts and walnuts).
1/3 cup caramel sugar.

Soak the fruits in sweet wine for 2 weeks.

PREPARATION OF CARAMEL SUGAR:
Cook 1/4 cup sugar with 1/4 cup water until it turns brownish reddish color. Let it cool.

METHOD:
Heat oven to 350 degrees, F.
Grease and flour the baking pan.
Cream butter and sugar till light.
Add eggs one at a time and beat well at high speed.
Add prepared caramel sugar.
Sift together flour, baking powder, salt, nuts, allspice powder and fold in to that.
Strain the fruits and dredge with 1/4 cup flour and fold in to the cake mixture.
Bake in the preheated oven for 45 to 50 minutes.

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Mutton vindaloo....

INGREDIENTS:

1 lb mutton pieces.
7 to 8 red chilies.
1/4 tsp cumin seeds.
1/4 tsp fennel seeds.
1/4 tsp mustard seeds.
1 1/2  inch cinnamon stick.
3 cloves.
6 garlic cloves.
1 1/2 inch ginger.
1 medium sized onion, diced.
3 to 4 tbsp vinegar.
Salt to taste.
3 to 4 tbsp butter or oil.
1/2 cup feni or cooking wine.
1 tsp sugar.
3 tbsp cream.

METHOD:
Grind the spices with vinegar, from chilies to onion.
Smear the ground mixture on mutton pieces and keep aside for 2 to 3 hours.
Heat butter and fry the marinated pieces.  
Add cooking wine, cover, cook on medium heat.
Add more water if needed and cook, till its tender and soft.
Stir in sugar, cream and cook some more time till oil floats on top.
Serve hot with plain rice or appam.


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Appam with almonds....

INGREDIENTS:
2 cups extra long grain rice.
One handful  almonds. 

1 tsp yeast.
1/8 tsp baking soda.
Salt to taste.

METHOD:
Soak the first two ingredients together for at least 4 hours.
Grind finely with adequate water.  Stir in the yeast and let it ferment 8 hours.
Add salt, baking soda, little water or milk, mix well and keep for 5 to 10 minutes.
Pour a ladle full of batter in hot appam griddle.
Tilt the pan with both hands and give it a circular twist about 2 inch more.
Cover and cook until the center is puffed and forms a crisp border. 
1/2 cup sugar can be added to make sweet appam, if desired.

SUBSTITUTE FOR YEAST OR TODDY:

1.  Add one tablespoon full of sugar to half cup of coconut water, mix well and let it ferment for 4 to 8 hours, can be used as a substitute for yeast or toddy.

          OR
2.  Keep 2 to 3 tbsp fulls of leftover batter, in the refrigerator and use for future use,  as a substitute for yeast or toddy.

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Mughlai biriyani....

INGREDIENTS:

2 lb chicken or mutton.
2 inch ginger piece.
5 to 6 garlic cloves.
5 to 6 red chilies.
10 almonds.
1/2 cup butter.
3 bay leaves.
1 onion, sliced.
4 cardamons.
4 cloves.
2 inch cinnamon stick.
1 to 2 green chilies.
1/2 tsp fennels seeds.
1/4 tsp cumin seeds.
1 pinch saffron.
1 cup milk.
1/2 cup yogurt.
1/2 cup chopped cilantro leaves.
1/2 cup chopped mint leaves.

METHOD:
Clean the mutton pieces.
Grind ginger, red chilies, garlic cloves, almonds in to a fine paste.
Heat half the butter, fry onions and remove. 
Add bay leaves, ground mixture and fry.  Add meat and fry.
Add little water, salt and cook, covered till the meat is tender.
Boil rice with little salt, till half cooked.
Stir in half the cloves, cinnamon, cardamons, fennels seeds, cumin seeds, green chilies, coriander leaves, mint leaves in yogurt and mix with mutton.
In a heavy skillet, spread layers of rice, fried onion and mutton.  Repeat till all the ingredients are layered.
Mix all the remaining spices and saffron in milk, pour over.  Spread  the remaining butter on top.
Sprinkle lemon juice.
Cover and place in a oven at 300 degree, F for one hour.  OR  place on a stove top on low flame for 20 to 30 minutes. 
Serve hot with eggplant raita and egg curry.

Fruits and nuts christmas cookies...

INGREDIENTS:

2 cups whole wheat flour.
1/2 cup Brazil nuts.
1/2 cup walnuts.
1/4 cup chopped dates.
1/4 cup raisins.
1/2 cup shortening.
1 cup light brown sugar.
2 eggs.
1 tsp baking soda.
1/4 tsp salt.
1 tsp vanilla extract.

METHOD:
Heat oven to 375 degrees, F.
Combine flour, baking soda and salt.
In the large bowl, beat shortening, brown sugar, and vanilla with electric mixer until creamy.
Add eggs beating well.
Gradually add flour mixture and mix well.
Stir in the fruits and nuts.
Drop spoon full of dough on to Christmas shaped baking tray or baking tray.
Bake 8 to 9 minutes.  Cool slightly. 
Remove cookies from cookie tray to wire rack, to cool completely.

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Lemon chicken

INGREDIENTS:


5 chicken drumsticks and 5 thighs, skinned.

1/4 cup olive oil.

1 inch ginger root, grated.

4-6 garlic cloves, crushed.

1 green chillie, seeded and finely chopped.

1/2 tsp turmeric powder.

1/2 tsp ground cumin seeds.

1 tsp coriander powder.

1/2 tsp chillie powder.

1-1 1/2 cups water.

1/2 tsp Grated lemon peel.

Juice of 2 lemon.

4-5 sprigs of cilantro leaves, chopped.


Method:
Pat dry the chicken pieces with paper towel.

Heat oil on a skillet, add chicken pieces and fry turning frequently, until browned all over. Remove the chicken pieces and set aside. Add the grated ginger, crushed garlic and fry. Stir in all the dry ingredients and fry for a minute. Return chicken to pan add water, lemon peel and juice. Bring to a boil, cover, cook over medium heat for 25-30 minutes, stirring ocassionally until the chicken is tender. Stir in chopped cilantro leaves and mix well. Serve hot. Garnish with lemon slices.


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Sweet saffron rice

INGREDIENTS:

Basmati rice - 1 1/2 cups.
Saffron - 1/2 tsp.
Ghee or Olive oil - 3 tbsp.
Cardomom - 3.
Cinnamon - 1 inch stick.
Star ainse seed - 1 star.
Raisins - 1/2 cup
Sugar- 3 tbsp.
Salt to taste
Water- 3 cups.
1 sprig parsley and few sliced almonds to garnish.

Method:

Place rice in a bowl with 2 1/2 cups water and soak for 15 minutes.
Heat ghee in a heavy saucepan, add all the spices and fry. Strain the rice and add to that. Fry for a minute or two, until golden brown. Stir in reserved water, saffron, raisins , salt and sugar. Bring to a boil, then reduce heat, cover and cook . Let it simmer 10-15 minutes, stirring twice, until liquid is absorbed and rice is tender.
Garnish with parsley sprig and sliced almonds.

This rice goes good with mutton curry, chicken curry or sweet and sour shrimp or chicken.


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Beetroot hulwa....

INGREDIENTS:

1 1/2 cup grated beetroot.
1/4 cup sugar.
3/4 cup milk.
1 to 2 tsp ghee.
2 tbsp pistachio nuts, crushed.
Dash cardamon powder.
1 1/2 tbsp condensed milk.

PREPARATION:
Cook the grated beetroot in milk.  When its cooked add sugar and continue cooking.
Add ghee, pistachio, condensed milk and cardamon powder.  Stir for some more time on medium heat and remove from fire.

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Goat roast.

INGREDIENTS:

1 1/2 lb goat meat.
1 onion, diced or handfull pearl onions.
1 tomato diced.
4 to 5 green chilies.
4 to 5 red chilies.
1 1/2 inch ginger piece, crushed.
5 to 6 garlic cloves, crushed.
2 inch cinnamon stick.
4 cardamon pods.
1/2 tsp coriander powder.
1/2 tsp turmeric powder.
1 star anise.
2 bay leaves.
2 tbsp Oil.
Salt to taste.

METHOD:
Heat oil, add cinnamon stick, cardamon, star anise, bay leaves, red chilies, green chilies and fry.
Stir in the diced onion, till it turns clear.  Add the crushed garlic, ginger, and fry.
Gradually add the diced tomatoes, salt and cook till its soft.
Stir in the turmeric powder, coriander powder, meat and fry for a minute or two.
Add little water, salt, cover and cook for 15 minutes. 
Remove lid, cook on high heat, stirring frequently, till its fairly dry.

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Green tea with lemon and mint....

INGREDIENTS:

2  tsp green tea or 2 tea bags.
2 tsp lemon juice.
4 to 5 mint leaves.
3 tbs honey.
2 cups water.

PREPARATION:
Place the first three ingredients in a jug.
Boil water and pour over it, cover and keep for few minutes.
Add honey and serve.

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Cow peas saute...

INGREDIENTS:

1/2 cup cow peas.
1/2 tsp black pepper powder.
1/4 tsp garlic powder.
1/4 tsp turmeric powder.
Salt to taste.

1 tbsp extra virgin Olive oil.

1 sprig curry leaves.

METHOD:
Cook the cow peas with adequate water.

Heat oil, add curry leaves and fry.  Stir in all the powders, cooked peas and salt.  Mix well and remove from heat.

Green gram or any other grams or peas can be used in this preparation.

Murunga keerai thoran : (Drumstick leaves medley)

INGREDIENTS;

2  handful drumstick leaves.

1 handful drumstick flowers.

3/4 cup grated coconut.

2 to 3 green chilies, slit.

1/2 tsp garlic  powder.

1 medium sized onion, chopped.
1/2 tsp turmeric powder.
1 to 2 tbsp Olive oil.
1/2 cup yellow split peas, (Bengal gram).
Salt to taste.

METHOD:
Soak the split peas for one hour and cook with enough water.
Heat oil, add onion and saute.  When it turns translucent, add green chilies, turmeric powder, garlic powder and salt.  Stir in the leaves, flowers and sprinkle little water and cook, stirring frequently on medium heat.  When its almost cooked add coconut, salt and cook.  Stir in the cooked gram and mix well.  Cover and remove from heat.

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Goan fish curry....

INGREDIENTS:

1 LB any small fish (anchovies or sardines)
Salt to taste.
1/4 tsp turmeric powder.
5 red chilies.
1/4 tsp mustard seeds.
1/4 tsp cumin seeds.
3 garlic cloves. 
3-4 dry mango pieces.
2 tbsp olive oil to fry the fish.

METHOD:
Smear the fish with salt and turmeric powder. 
Grind the next 5 ingredients, with little water. 
Heat oil, fry the fish slightly on both sides.  Add ground mixture, mango pieces and little water. 
Cover and simmer till the fish is cooked and gravy is thickened. 

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Carrot halwa...

INGREDIENTS:

2 cups grated carrot.
3/4 cup milk.
1/4 cup sugar.
2 tbsp ghee.
2 tbsp pistachio, crushed.
1/8 tsp cardamon powder.
2 tbsp sweetened condensed milk.

METHOD:
Cook the grated carrot in milk.  When its cooked, add sugar and continue cooking.
When the mixture is almost dry, add ghee, crushed nuts, condensed milk and cardamon powder. 
Stir for some more time on medium heat and remove from fire.

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Banana pepper fritters: (Milagai Bhaji)...

INGREDIENTS:

4 banana  peppers.

About one and a half cup gram flour.

1/2 tsp red chilie powder.

1/4 tsp turmeric powder.

Salt to taste.

Oil to fry.

METHOD:

Make a batter with gram flour, chilie powder, salt, turmeric powder, and enough water.

Make some slits on the sides of the peppers.

Dip the peppers in the batter and deep fry in  hot oil.

Drain, when its crisp and fried.  Serve hot with ketchup.

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Potato paratha....

INGREDIENTS:

1 LB or 1/2 kg potatoes.
5 - 6 green chilies, chopped.
1/4 tsp garam masala.
1 tsp crushed ginger.
1 tsp crushed garlic.
1/4 tsp aniseeds, crushed.
1/4 tsp thymol seeds, crushed.
6 to 7 small onions, sliced.
2 tbsp Olive oil.
1/2 tsp turmeric powder.
Salt to taste.

METHOD:
Cook the potatoes, peel the skin and mash.
Heat oil, add aniseeds, thymol seeds, ginger, garlic and fry.
Stir in the turmeric powder, garam masala, sliced onion and chilies. 
Add the mashed potatoes, salt and mix well.  Remove from heat and leave it to cool.
Prepare dough as mentioned in paratha recipe. 
Flatten each ball and place one tablespoon of filling inside.  Close and seal well all around.
Press and roll out in to  thick parathas. 
Fry both sides on a heated griddle.
Serve hot with yogurt and pickle.

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Vermicelli Kesari...

INGREDIENTS:

Vermicelli or angel hair pasta  - 7 oz.
Sugar  -  3/4 to 1 cup (can be decreased or increased).
Water - 3 cups. 
Pinch of salt.
Ghee  - 2 to 3 tbsp.
Cardamon powder - 1/8 tsp.(optional)
Rose extract  -  2 to 3 drops.
Saffron  - a pinch.
Sliced almonds  - 2 tbsp.

METHOD:
Roast the pasta in the ghee.
Boil water and add to that.  
Stir continuously on medium heat, until the vermicelli is cooked and thickened. Stir in the sugar and mix well till it dissolves and thickens. 
Add the cardamon powder, rose extract, saffron, sliced almonds and mix well. 
Spread in any shape mould  and let it cool. 

MICROWAVE METHOD:
Place the pasta, nuts and ghee in a glass bowl  and cook in the oven for 30 seconds.
Add the remaining ingredients and mix well. 
Cover with plastic wrap, and turn a corner of the wrap back to allow steam to escape.
Cook for 12 minutes.  Let stand  for one hour before cutting.

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Beetroot vadai or patti...

INGREDIENTS:

1 medium sized beetroot, skin removed and grated.
3/4 cup yellow split peas, soaked for 2 to 3 hours.
1 inch piece ginger, grated.
2 to 3 green chilies, seeded and chopped fine.
2 tbsp finely chopped, cilantro leaves or curry leaves.
1/4 cup finely chopped onion.
1 tsp salt.
Oil to fry the vadai.

MEHTOD:
Grind the yellow split peas fine without adding water.
Grate the beetroot and squeeze the excess juice.  Mix all the ingredients together, except oil.
Make in to even shaped rounds and flatten.
Heat oil, deep fry and serve hot.

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Lassi...

INGREDIENTS:

1 cup plain yogurt.
1/4 cup milk.
1/2 tsp cumin seeds.
1/2 tsp salt.
1/4 cup crushed ice.

METHOD:
Place all the ingredients in a blender and blend till its forthy, (about  1/2 minute). 
Add more salt if needed and serve.

LASSI is a traditional yogurt beverage from Northern part of India.  Its an unsweetened yogurt with salt and some spices.  Sweetened lassis become very popular now a days, both in India and around the world.

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Sweet Lassi....

INGREDIENTS:

Yogurt  - 1 cup.
Cream  or milk  - 1/4 cup.
Sugar  - 3 to 4 tsp.
Crushed ice - 1/4 cup.
Rose extract  - 3 to 4 drops.

METHOD:
Blend all the ingredients in a blender for about a minute, or till its forthy and serve.

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Chicken saute...

INGREDIENTS: 

1 1/2 lb chicken, boneless pieces.
10 red chilies.
1/4 tsp peppercorns.
2 inch cinnamon stick.
5 cloves.
1 tsp fennel seeds.
7-8 garlic cloves.
2 inch piece ginger.
Lemon juice of one.
1 onion, sliced.
1 tomato, diced.
3-4 geen chilies, slit.
2 sprig curry leaves. 
Salt to taste. 
2-3 tbsp coconut oil.

Method:
Grind together all the spices, from red chilies to ginger with lemon juice.  Apply half of the ground mixture to the chicken pieces and set aside for 30 minutes. 
Heat oil, add the curry leaves, and when it splutter, add the remaining ground spice mixture and fry.  Add sliced onion and saute.  When it turns clear, add, salt, diced tomato, green chilies and saute.  Gradually add the chicken pieces and saute, stirring occasionally, till its cooked and fairly dry.   Add  more salt if needed  and remove from fire. 

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Paratha....(B)

INGREDIENTS:

1. 1 Cup wheat flour, 1 cup all                 purpose flour, & 3 tbsp soy flour.
2. 1/2 tsp salt.
3. 1 tbsp olive oil for the dough.
4. Water and milk to mix.
5. Rice flour or wheat flour to         dredge and sprinkle.
6. Ghee to brush.

METHOD:
Prepare a soft dough with first 4 ingredients.  Set aside for half hour.
Knead and divide in to even sized portions.  Roll out  in to 7 inch diameter. 
Smear ghee and sprinkle rice flour.  Place another one on top, smear ghee and sprinkle flour.
Repeat layering, end with ghee and flour (5-6 chapatis).  Roll like swiss roll.  Cut in to 5-6 slices. 
Again roll out each slice in to 6 inch diameter paratha.  Dredge flour while rolling.
Fry on a heated griddle, both sides.  Smear ghee, if desired and serve.

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Potatoe curry...

INGREDIENTS:

1 lb potatoes.
1 medium sized onion, sliced.
1 inch cinnamon stick.
3 cloves.
1/4 tsp fennel seeds.
1 tsp grated ginger.
1 tbsp grated garlic.
1/2 tsp turmeric powder.
1 tsp red chilie powder.
1/2 tsp coriander powder.
1/8 tsp cumin seed powder.
1 medium sized tomato.
3-4 green chilies, slit.
2 tbsp yougurt.
4-5 walnuts, ground.
3 tbsp Olive oil or Coconut oil. 

METHOD:
Boil potatoes.  Peel and cut in to quarters. 
Sprinkle little turmeric, chilie, coriander, cumin powders on potatoe quarters.
Heat oil, add the potatoes and fry.  Remove and keep aside.
Fry the cinnamon, cloves, fennel seeds,  in the same oil used to fry potatoes.
Add onion and saute.  Stir in the ginger, garlic, green chilies.
Add tomatoes, salt and cook, stirring frequently.  Add  the remaining spices, ground walnuts and saute.  Stir in the yogurt and simmer, till the the gravy is thick. 
Add the fried potatoes and bring to boil. 
Add more salt if needed and serve.

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Cheese paratha...

INGREDIENTS FOR FILLING:

16 oz cottage cheese or paneer or firm veggie tofu.
5-6 green chilies, seeded and chopped finely.
1/4 tsp thymol seeds and aniseeds, crushed.
Salt to taste.
2 tbsp chopped bell pepper.
2 tbsp grated carrot.
1/2 onion, finely chopped (about 1/2 cup).
2 tbsp olive oil or butter to saute.

METHOD:
Place griddle and heat oil.  Fry the seeds, add onion and saute.
Stir in carrot and bell pepper and saute for a minute.
Gradually add cheese and mix, remove from heat.  Let it cool.

PREPARE PARATHA dough as mentioned in paratha recipe.  Place one tablespoon full of filling in the middle, close and seal, well all around.  Press and roll out in to  thick parathas.  Fry both sides on heated griddle.  Serve hot with any vegetable curry or meat curry.

MAKING PANEER:
Heat milk to its boiling point.  When it starts boiling add 2 tsp lime juice or vinegar.  Boil for some more time till the liquid separates from that.  Strain through a clean muslin cloth.  Allow to drain completely.  Remove and use for the above recipe.

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Moghlai paratha...

INGREDIENTS SAME AS REGULAR PARATHA.
Prepare paratha as the above recipe.  Instead of frying on pan it should be deep fried in oil.

Paratha...(C)

INGREDIENTS:

2 cups wheat flour or all purpose flour.
1/2 tsp salt.

1 tbsp olive oil.
Equal amount of water and milk to mix.
1/2 cup butter or ghee.
Flour to dredge and sprinkle.

METHOD:
Sieve flour, add salt, oil, water, milk and make a soft dough.
Divide in to even sized balls.  Roll each ball in to 7-8 inch diameter rounds.
Smear with butter and sprinkle with little flour over.
Cut from the center of the round to the edge.  Roll from one edge to the other to form a cone.
Flatten and roll out in to a 6 inch diameter round shape.
Heat griddle, fry the paratha on both sides till  golden brown and crisp.

Another method:

Same ingredients as paratha.
Prepare paratha dough as mentioned above. 
Roll out in to 8 inch diameter rounds.
Smear with butter or oil.  Roll in to the shape of pencils.  Apply butter over. 
Roll in to thick rounds.  Flatten in to 5 inch diameter.
Fry the paratha, on a heated griddle, both sides, till golden brown and serve.


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Onion theeyal....

INGREDIENTS:

Pearl onion - 1 lb. (shallots)
Red chilies  - 5 to 10.
Grated coconut  - 3/4 cup.
Coriander seeds  - 1/2 tsp.
Juice taken from small lime sized tamarind with 1/2 cup water.
Coconut oil  - 3-4 tbsp.
Mustard seeds - 1/2 tsp.
Fenugreek sees  - 1/2 tsp.
Curry leaves  - 2 sprig.
Green chilies  - 3 to 4 , slit.
Salt to taste.

METHOD:
Roast the grated coconut, coriander seeds, red chilies, half fenugreek seeds, 3 onions in 1 tbsp oil.  Let it cool.  Grind in to fine paste with enough water. 
Heat the remaining oil, add mustard seeds, remaining fenugreek seeds, curry leaves, 2 red chilies and fry. 
Add the onions and saute.  When it turns clear add the green chilies, ground mixture, tamarind juice, with little water and cook on medium heat, stirring occasionally. 
Add more salt and cook till it becomes fairly thick. 

VARIATIONS:
1.  Drum stick theeyal : 4-5 drumsticks.
Cut the drumsticks to 1 1/2 inch length and make the same way as theeyal.
2.  Eggplant theeyal:  1 lb brinjal.
Make as onion theeyal.
3.  Drumstick leaves and flowers theeyal can be made as onion theeyal.
4.  Bitter gourd can be used to make theeyal.

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Theeyal....

INGREDIENTS:

1 cup diced eggplant (brinjal).
1 cup pearl onion.
2 drumsticks, cut in to 2 inch pieces.
1 cup diced vazhuthanaka.
3-4 green chilies.
5-6 red chilies (more or less as needed).
1to1 1/2 cup grated coconut.
About 3/4 cup tamarind juice, taken from small lime size tamarind.
2 sprig curry leaves.
1/2  tsp coriander seeds. 
1/2 tsp fenugreek seeds. 
1/2 tsp mustard seeds. 
4-5 tbsp coconut oil.
Salt to taste.

METHOD:
Roast the coconut, coriander seeds, red chilies, 3-4 onions, half fenugreek seeds, in one tbsp oil.
Let it cool.  Grind in to fine paste with adequate water. 
Heat 2 tbsp oil and saute the vegetables for 2-3 minutes. 
Stir in the ground mixture, salt, tamarind juice, enough water and cook on high heat, stirring occasionally. 
Add one sprig curry leaves and slit green chilies.  Add more salt if needed.  Stir continuously till it becomes thick and cooked. 
Temper with remaining oil mustard seeds, fenugreek seeds, 2 red chilies, curry leaves and serve.

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Jack fruit paniyaram:

INGREDIENTS:

1 Cup jack fruit pulp.
Sufficient rice flour to make a thick batter.
Adequate sugar to taste.
2 tbsp desiccated coconut. (optional)
3 tbsp chopped walnuts.
Dash salt.
Dash baking soda.
Oil to fry.

METHOD:
Remove the  seeds and grind the jack fruit to get the pulp.  Strain through a strainer.
Add enough rice flour and sugar, to make a thick batter. 
Add salt and baking soda.  Mix well.
Stir in the nuts and desiccated coconut.
Heat the paniyaram frying pan, with 2, 3 drops oil in each pit.  Pour one tablespoon batter in each pit and fry on low heat. 
Carefully turn over and fry, till no raw batter inside. 

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Vegetable rice...

INGREDIENTS:

1 cup basmati rice. 
3/4  cup mixed vegetables.
1/4 cup yellow split peas.
1 1/2 inch ginger piece, grated.
4-5  garlic cloves, grated.
1/2 tsp red chilie flakes.
2 tbsp ghee or butter.
Salt to taste.

METHOD:
Soak the yellow split peas for an hour and cook with little salt. Do not over cook.
Cook the rice, when its 3/4 th done,  strain. 
Cook the vegetables half done.
Heat oil, saute the ginger and garlic.  Add the chilie flakes.
Gradually add the vegetables, rice, salt and mix well.  Sprinkle little water, cover and cook for 2 minutes on low heat.
Stir in the yellow split peas,  and mix well. 
Garnish with cilantro leaves and serve.

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Cheese kofta curry....

INGREDIENTS FOR THE KOFTA:

Cottage cheese or panir - 1 cup.
All purpose flour  - 2 tbsp.
Ginger paste  - 1 tsp.
Green chilies  - 1, chopped finely. 
Chopped cilantro leaves - 1 tbsp.
Salt  - 1/4 tsp.
Combine all the ingredients, mix well, with one tsp oil and make in to even sized balls and deep fry in oil.

INGREDIENTS FOR THE CURRY:
4 to  5 red chilies.
1/2 cup dried coconut.
1 tbsp coriander seeds.
3 garlic cloves.
1 tsp white poppy seeds.
1 medium sized onion, sliced.
1 tomato, diced.
2 to 3 tbsp chopped cilantro leaves.
1/2 tsp turmeric powder.
Salt to taste.
1 tbsp oil.
1 tbsp butter.

Roast the first five ingredients and grind to a fine paste.
Heat oil, add onion till its turns clear.  Add salt, the ground mixture and cook, stirring constantly till it shrinks.  Add the diced tomatoes and cook till its soft.  Stir in the turmeric powder and cilantro leaves.  When everything is cooked, add little water and bring to boil.  Add the koftas, bring to boil and remove from fire. 

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Meat stuffed paratha...

INGREDIENTS:

Ground beef  -  1/2 lb.
1 tsp crushed ginger.
1 1/2 tsp crushed garlic.

Or 2 tsp ginger garlic paste.
1 tsp garam masala.
3-4 green chilies, seeded and finely chopped.
2-3 tbsp finely chopped bell pepper.
4-5 small onions, finely chopped.
1 tsp olive oil.
Heat oil, Add chopped onion, ginger, garlic, chilies.  Saute for few seconds.  Add the ground meat and brown, stirring frequently.  Stir in the garam masala and salt, mix well.
Stir till dry.  Remove from fire and let it cool. 

DOUGH FOR THE PARATHA:
1 cup wheat flour and 1 cup all purpose flour.
Salt.
Milk and water to mix the dough.
1 tbsp oil.
Make a stiff dough with the above ingredients.  Knead well and divide in to even sized balls.  Flatten each ball and place one tablespoon meat filling in the middle.  Close and seal well, around.  Press and roll out in to thick parathas.  Place on a hot griddle and fry on both sides.  Smear with ghee if desired and serve. 

"ENJOY COOKING AND EATING"

Jack fruit pancake...

INGREDIENTS:

2 cups jack fruit pulp. 
About 3/4 to 1 cup wheat flour.
About 1/2 cup light brown sugar.
1/8 tsp salt.
1/2 cup grated coconut.

METHOD:
Remove the seeds and grind the jack fruit pods with little water.
Add the flour, brown sugar, salt, grated coconut, and mix well. 
Sugar can be decreased or increased, according to the sweetness.
Pour one big spoon full of batter on to a hot, lightly oiled iron skillet and spread. 
Cook both sides till  golden brown and remove from heat.

"ENJOY COOKING AND EATING"

Bengal fish curry...

INGREDIENTS:

One pound fish.
1 tsp turmeric powder.
Salt to taste.
5 red chilies.
1/2 tsp mustard seeds.
1/2 tsp cumin seeds.
1/2 onion. (about 1/2 cup)
3 garlic cloves.
1/2 tsp garam masala.
1 tomato, (about 3/4 cup)
2 tbsp yogurt.
2 tbsp chopped coriander leaves. (optional)
3-4 tbsp mustard oil.

METHOD:
Smear the fish pieces with salt and turmeric powder. 
Grind the chilies, mustard seeds, onion, garlic and cumin seeds and keep aside.
Fry the fish pieces slightly.
In the leftover oil cook the tomatoes with little salt, till soft.  Crush the tomatoes with the spoon back.
Add yogurt, turmeric powder, simmer on high heat. 
Add the garam masala, ground mixture and cook. 
Stir in the fried pieces, little water, continue cooking for five more minutes.
Add more salt and coriander leaves, if needed and remove from fire.

"ENJOY COOKING AND EATING"

Gram paratha.....

INGREDIENTS FOR PARATHA:

1 1/2 cup wheat flour.
(half wheat flour and half all purpose flour can be used if desired).
Milk and water to mix the dough.
1/4 tsp salt.
1 tsp oil.

Mix all the above ingredients and make a stiff dough.  Keep aside for half hour.
Knead well and make even sized balls.
Flatten each ball and place one table spoon of filling in the middle.  Close and seal well around. 
Press and roll out in to thick parathas.  Place on a hot griddle and fry both sides. 
Smear with ghee if desired and serve.

INGREDIENTS FOR FILLING:

1/2 cup split green gram or split bengal gram or red gram.
1/2 tsp salt.
1/2 tsp curry powder.
Handful spinach, chopped (optional).

Cook the gram with adequate water, salt and curry powder.  Let it cool.
Mash and add spinach, mix well.
Temper with oil, mustard seeds, red chilies and curry leaves, to the filling, if desired.

"ENJOY COOKING AND EATING"

Chicken curry...

INGREDIENTS:

2 LB chicken pieces.
5 or more red chilies, as needed.
1 1/2 tsp coriander seeds.
1/2 tsp cumin seeds.
1/2 tsp black pepper.
1/2 tsp fennel seeds, (aniseed).
1/2 cup grated coconut.
5-6 small onions.
1 1/2 inch piece ginger.
5-6 garlic cloves.
Roast the above ingredients with one tsp oil and grind in to fine paste.

Salt to taste.
3/4 cup tomato sauce.
2 inch cinnamon stick.
3 cardamon pods.
3-4 green chilies, more if needed.
1 tsp turmeric powder.
2 sprig curry leaves.

METHOD:
Mix the ground mixture, tomato sauce, turmeric powder, salt, with chicken pieces, cover and cook, on high heat.  When the water comes from the chicken pieces, add the remaining ingredients and cook on medium heat, stirring occasionally.    Add more water and salt if needed.  Remove from heat when the chicken is soft and cooked. 

"ENJOY COOKING AND EATING"

Creamy fruits dip...

INGREDIENTS:

Whipped cream  -  8 oz.
Sweetened condensed milk  - 14 oz (1 can).
Orange juice  -  2 tbsp.
Orange rind to garnish.

METHOD:
Combine the first 3 ingredients, mixing until well blended.   Garnish with orange rind and serve with fruits.

"ENJOY COOKING AND EATING"

Stir fried Asparagus

INGREDIENTS:

1/2 pound asparagus
2 tbsp extra virgin olive oil.
Salt to taste.
1/4 tsp ground black or white pepper.
1/4 tsp turmeric powder.
Cheese to garnish.

METHOD:
Cut asparagus diagonally in to 2 inch pieces.
In a skillet, heat oil, add asparagus, pepper, turmeric powder, stirring quickly and frequently, until well coated. Sprinkle salt and remove from fire.  Garnish with cheese and serve. 

"ENJOY COOKING AND EATING"