Tandoori dishes are without doubt, very famous in the North of India. It’s a tall cylindrical clay oven, fired by charcoal. Tandoori dishes are considered to be fat free or with less fat. They are crisp, easily digested and tasty. Tandoori dishes are used for entrée e.g  Chicken Tikkas. Chicken Seekh Kababs etc and different curries with Tandoori items. The secret of tasty tandoori dishes lies in the preparation of a good marinade and the soaking of the chicken, fish etc. They should be soaked for sometime (2 hrs to 3 hrs).  The tandoori chicken usually is soaked in a marinade and is cooked in a Tandoor. Since everyone does not have a Tandoor, the below mentioned recipes could be prepared in an oven, but an even temperature should be maintained.
 
TANDOORI CHICKEN   

Ingredients: Chicken 600gms . Lime juice as required. Salt to taste.  Melted Butter 50 gmns. Marinade yoghurt 200 gmns. Ginger Paste 15 gmns. Garlic paste 15 gmns. Cumin powder 5 gmns. Garam Masala 3 gmns. Orange colour a few drops.

Method: Remove the skin of the chicken and make deep incisions. 3 on the breast and 3 on each thigh. 3  on each drum stick. Rub the lime juice and salt on the chicken evenly and keep aside for 15 mins. Place in a tray and put in the oven and roast it till the chicken is cooked. Remove from the oven and place the chicken on a serving plate. Garnish with  slices of onions, tomatoes and lime slices.
 
CHICKEN TIKKAS 
 
Ingredients: Chicken legs 500 to 600 gmns. Salt  to taste, butter for basting. Marination Yoghurt 100 gmns. Ginger paste (40 gmns) garlic paste 40 gmns. Cumin powder 2 gmns,  grated nutmeg 5 gmns. Cardamom powder 6 to 8 nos. Red chilli powder 3 gmns. Turmeric 3 gmns. Lemon juice 60 ml.

Method: Clean, remove and debone the chicken thighs. Cut each leg into 4 pieces. For marination, whisk yoghurt in a bowl, mix all the remaining ingredients and mix well. Soak the chicken pieces with this mixture. Keep aside for 3 to 4 hrs. Skewer the marinaded tikkas, place the skewers and place in an oven at 350 degree F and keep a tray underneath to collect the drippings. Roast in the oven and turning the skewers and applying melted butter from time to time.  Cook till tender. Remove from skewers, brush with melted butter.
 
COCONUT  KABABS 
 
Ingredients:  Boiled potatoes peel, mash (500 gmns). Coconut grated 2 cups.  Green chillies 4 nos. Ginger 1 inch piece. Onions 2 small nos. Curry leaves a few. Medium Tomatoes 1 no. (chopped).  Eggs 2 nos (beaten).  Oil  to fry. Breadcrumbs 1 cup. Turmeric pwd a little. Coriander leaves (chopped).  Salt to taste. Cumin pwd 1/2 tspn.

Method: Grind coconut, ginger, chillies, onions, coriander leaves,and curry leaves chopped  coarsely without adding water. Add turmeric pwd. Tomato and cumin powder. Mix potatoes into smooth mixture and mix the ground mixture and form round kababs, dip in eggs, roll in crumbs and deep fry to a golden colour. Drain and serve hot. 
 
MIXED VEGIE  BHAJEE
 
Ingredients:  Vegetable packet 300 gmns. (Mixed frozen). Tomato paste 2 tblspns.  Salt to taste.  1 small spoon of Mayur Pickle pwd.  Ghee 1 tablespoon. Chilli pwd a little.

Method: Heat ghee, add the pickle  powder, stir fry, add the vegetables from the packet and mix well.  Add salt and tomato paste, mix well and cook for a very short time. Add a little water.  Stir and cook for a short time till the vegetables are cooked.

KADI

Ingredients:  Sour buttermilk 2 cups. Gram  flour 2 tblspn. Turmeric pwd  little. Salt to  taste. Chilli  pwd ½ tspn. Cumin seeds ½ tspn. Jaggery or sugar. Curry leaves 8 to 10 nos. oil 1 tblspn. Asfoetida  a pinch. Coriander leaves (chopped ) 1 tblspn.

Method:   Mix buttermilk, gram flour, turmeric and saltt to taste. Cook this mixture on a medium flame. Add jaggery and chilli powder to it. Heat oil add cumin seeds, mustards, curry leaves and asafoetida. When they crackle remove from fire and add to kadi. Sprinkle coriander leaves and serve.

BATA NU SHAK

Ingredients: Cabbage ½ kg. ( shredded ) Groundnuts 50 gmns (roasted and pounded ) Ginger &chilli paste 1 tblspn. Raisins 2 tblspn (sliced )  Coriander and cumin pwd  1 tblspn. Asafoetida ( hing )  little. Ghee1 tblspn.

Method: Heat ghee, add spices when they crackle fry for a few seconds. Add potatoes, tamarind paste and jaggery. Cook till the gravy thickens. Remove from the fire and garnish with coriander leaves.

MOONG DAL DHOKLA

Ingredients: Moong Dal (without skin ) 1 cup. Ginger& green chilli paste.1 tbsp. salt  to taste. Hing  a pinch. Soda bi carb or Enos ½ tspn. Turmeric  pwd a littlt. Little  lemon juice 1 tspn. Sugar 1 tspn. For Tempering.  oil 4 tblspn. Mustard seeds 1 tspn. Curry leaves 8 to 10 leaves. FOR  GARNISHING. Coriander leaves (chopped ) 1 tblspn. Coconut  2 tblspn (grated).

Method: Wash and soak the dal for 6 to 8 hrs. Grind coarsely in a mixie. Add  salt and leave to ferment till the mixture comes up. Mix ginger &chilli  paste, turmeric. Bi-carb, sugar and lemon juice. Spread on greased thali and steam-cook the mixture. When cooked cut into squares. Heat the oil and add mustard seeds and curry leaves.When they crackle, pour over dhokla. Garnish with grated coconut and coriander leaves and serve.
 

METHI NU PURI

Ingredients: Wheat flour (Atta ) 2 cup  Gram  flour ¼  cup. Fenugreek leaves 1 bunch ( finely chopped ) oil 8 tblspn Salt to taste , Ginger and Green Chilli paste  1 tblspn Oil for frying.
 

Method: Mix  salt in  washed chopped  methi leaves, After some time, squeeze out the bitter juiceand wash with fresh water. Drain and squeeze again. Mix all flour, spices. Paste and oil in above leaves. Make a soft dough anf keep covered for ½ an hour. Make small puris and fry in oil.

LAPSI 

Ingredients: 1 cup broken wheat ( daliya ) ghee 4 tblspn .  jaggery ¾ cup. (grated ) Cardamoms 4 nos. Dalchini Water 2
½ cups water. Kismis. Almonds and cashew nuts ½ cup.

Method: Heat ghee and cardamom. dalchini and broken wheat. Roast till they are light brown. Make a syrup with water and jaggery. Add this syrup to broken wheat, Cook till soft. Add dry fruits.

STUFFED   MIRCH

Ingredients: Achari green chillies 10 nos. salt to taste Chilli powder1/2 tspn,  Haldi  a little . amchur (dry mango powder.) 1 tspn. Aniseeds 2 tspn ( powdered ) cumin seed powder ½ tspn. Coriander powder 2 tblspn. Oil  6 tblspn.

Method: Wash and slit the green chillies. Mix all spices with 1 tblspn oil and fill in each chilli. Heat oil in a wok, put the chillies in it. Add 1-2 tblspn water and cook till almost dry. Serve with Indian bread or rice.

KALIA RAZALA

Ingredients: Mutton 450 gmns (2 “ pieces) Without bones. Ghee 225 gmns. Green chillies 100 gmns. (chopped) Onions 225 gmns.  (finely chopped) Curd 200 gmns (beaten) Coriander leaves 80 gmns (chopped) Ginger 30 gms paste. Garlic 12 gmns (paste) Salt to taste. Cumin seeds 6 gmns (broiled and powdered).

Method: Melt ghee in a pan, add meat and all the ingredients in it and mix, no water to be added. Close the pan with tight lid and seal the edges of the pan with floor dough. Cook on medium fire till meat is cooked stir anf serve hot with rice.

KALIA  AMBA

Ingredients: (Mangoes)  Lean meat 450 gmns. Ghee 100 gmns. Onions 130 gmns ( thinly sliced ) Salt to taste. Coriander pwd 250 gmns. Ginger paste 20 gmns. Garam Masala pwd. 4 gmns. Raw mangoes 400 gmns ( Peeled and cut 1 “ thick slices. ) Prick with fork. Mace pwd. 3 gmns

Method: Heat ghee in a pan fry the onions to a golden brown colour,Add water as much water as the meat  requires to  become tender. When meat is tender add garam masala powder. Boil them in water till half cooked and remove the water. In  a another pan put sugar and dilute it with 2 tblspns of water. Cook on a low fire and prepare two string consistency. Add mangoe pieces on top of the meat. Add one cup of hot water. Put on dum till ghee films on surface of the gravy. Serve hot with boiled rice. 

DAL PANCHRATAN 

Ingredients: Toor dal 50 gmns. Lal masur dal 50 gmns. Lal  Masur 50 gmns. Chana dal 50 gmns. Dhulivi moong dal 50 gmns. Urd dal 50 gmns. Ghee 100 gmns. Onions 50 gmns paste. Garlic 30 gmns. G Chillies 5 gmns ( chopped ) Cumin seeds 5 gmns ( powder) Garam Masala 4 gmns. Lime juice 15 gmns. Coriander leaves 1  tblspn ( chopped ) 

Method: Heat ghee, fry sliced onions golden brown. Add salt, red chillies. Coriander pwd, turmeric, onions, garlic and ginger. Fry till masala is brown and ghee separates. Add  water, and when it boils add washed chana dal, urd dal, cover and cook. After 5 mins. Add  all the lentils, green chillies and cumin seeds. Cover and cook till done. When  cooked it should  be of a thick consistency, then the usual dal consistency. Add garam masala, lime juice and garnish with coriander leaves, stir and serve hot.

GUR  AMBA

Ingredients: Raw mangoes 500 gmns ( peeled and cut into halves ). Ghee for frying, Semolina 60 gmns. Sugar or gur 370 gmns. Milk 700 ml. Salt 5 gmns. Kewra or Rose water a little.

Method: Peel and  pick the mango pieces, wash and wipe the pieces. Heat ghee and fry mango oieces to a light golden colour. Keep aside. Heat the ghee add semolina, stir fry on slow fire, till golden brown. Mix sugar and milk. Simmer on fire till sugar is dissolved. Add semolina and stir well.ied mangoes along with ghee in which, they were fried. Cook on low fire, stirring regularly till the mixture is of a very thick consistency. Add kewra water and stir. Cool before serving.
 

BENARASI KHEER

Ingredients: Milk 2 cups. Rice!/3 cup. Condensed milk ½ tin. Milk 1 litre. Almonds 10 nos (blanched and chopped.) Raisins 10-15  nos, (soak in water and then squeeze out the water. Small   cardamom 2-3 nos. (powder) Saffron  ¼ tspn (soak)

Method: Microwave high uncovered milk and rice together for twenty mins. Stir once after after 8-10 minutes. Add milkmaid and  kesar. Mix well. Microwave high uncovered for 10 mins. Stir in between. Simmer at 50 % power for 5 mins. Remove from microwave and mash well with and break the rice grains. Add almonds& raisins. Cool add cardamom powder.  Serve cold.  NB  Kheer becomes thick on cooling. Add milk to thin.

CHAT PATE PRAWNS 

Ingredients: Prawns 200 gmns.  Salt  to taste.  Lemon  juice1 tblspn.  Haldi ½ tsp. Red  chilli paste 1 tspn. Ginger and garlic paste 1 tblspn. Capsicum 1 no. Cut into slices. Small onions 2 nos. (cut into slices.) Potato 1 no (small ) cut into slices. Small tomato  1 no (cut into slices.) Oil  4 tblspn. Chopped coriander leaves 1 tblspn. Forgarnishing. Pepper corns crushed. ½ tspn.

Method: Wash prawns. Apply salt, red chilli paste, lemon juice and haldi. Keep aside. Microwave potatoes in 1 cup water with a little salt in a bowl cook for 6  mins. Put heated oil in a bowl add the prawns microwave high for 3 mins. Stir and microwave again for 2 mins. Remove prawns and keep aside. In  the same container, add ginger, garlic paste, microwave for a minute. Add onions with prawns, potatoes, capsicum and tomatoes. Sprinkle peppercorns. And mix. Serve hot garnished with coriander leaves.

SAUTED   MUSHROOMS

Ingredients: Mushrooms 200 gmns   (thickly sliced ) Oil 3 tblspn , Large onion 1 no (sliced ) Garlic paste !/4 tsp, cumin powder.1/4tspn. Salt to taste. Pepper pwd 1/2tspn.  Milk 3 tblspn. Cornflour  1 tspn. Coriander leaves Chopped 2 tblspn.

Method: Microwave high oil in the dish uncovered for 2 mins. Add sliced onion, garlic, cumin powder and microwave high uncovered for 3 mins. Mix in mushrooms and micro high covered for 5 mins. Mix milk and cornflour. Add to the mushrooms and mix well. Sprinkle salt and pepper and milk and mix well. Microwave high covered for 1 minute. Sprinkle chopped coriander leaves and serve hot.

KHANDAVI

Ingredients: Besan1/2cup. Curd ¾ cup.Water ¾ cup, Salt to taste. Haldi /4 tsp.
Hing (asafoetida ) a pinch. Ginger paste1/4tspn. Green chilli paste of 1 no. Tempering Oil ½ tspn. Mustard seeds ½ tspn. Chilli green 1no, chopped finely. Coriander leaves chopped. Grated coconut. Alittle.

Method: mix besan, curd and water well with a beater so that no lumps remain. Put in a bowl and microwave high for 3 mins mixture  Remove from microwave. Mix well and spread on a plastic sheet, and let it cool. Then cut into strips 1 broad.  Roll them into rolls and arrange on a platter. Heat oil add mustard seeds, green chilli and pour over the platter and microwave for a 1min remove & sprinkle coriander leaves and coconut. Mix and pour over the prepared kandvai.

MANGO SOUFFLE

Ingredients: Mango Puree 120 gmns.  Cream 60 gmns. Sugar 60gmns. Lemon juice of 1 lime. Eggs 2 nos. Gelatine 3tspns(mixed with 3 tblspns hot water.

Method: In a bowl put mango puree , sugar, egg yolks and lime juice beat well. Add gelatin and mix well with a beater. Chill till half white (beaten well ) set then  first add cream, then egg (beaten well) Mix well put in a bowl and place in the refrigerator till it sets. Serve cold.

BREAD HALWA

Ingredient: Bread 1 loaf.  Ghee 250 gmns. Sugar 250 gmns Milk ¾ litre. Condensed  milk 1 tin. Raisins a few. Pistas 1 dst spoon (chopped)

Method: Cut bread into generously thick slices and halve them. Deep fry bread slices to a golden colour, dip them in milk and arrange in a greased shallow dish. Make a syrup with sugar and 1 large cup water and cool. Mix condensed milk and lightly fried raisins in the syrup.  Pour this mixture on the bread slices and bake in a medium oven till most of the syrup is absorbed but not too dry. Sprinkle the chopped pistachios on top and serve.

LEMON RICE CUSTARD

Ingredients: Rice 1/3 cup. Condensed milk ¾ cup. Water 1 ¾ Eggs, lemon rind. Rice and sultanas. Pour into 6 dishes and sprinkle a little nutmeg on top. Place the dishes in a baking dish with hot water coming half way up sides of the dishes. Bake in oven 35-40 mins (180c) until set. Serve hot.

MAL PUVA

Ingredients: Sugar 1 cup. Water 1 cup. Flour 1 cup. Semolina 2 tblspn. Saffron few strands. Cardamoms 4 nos. Ghee as required

Method: Dissolve sugar in cold water. Add the flour and semolina and make into a smooth paste. Add the flour and semolina and make into a smooth paste. Add  saffron and cardamoms. Mix well and overnight. In the morning, warm  the ghee in a pan.  Take a tablespoon of the batter and drop it in to form a circular shape 2-1/2 in diameter, quickly into the hot ghee. Turn over after a minute when the puri is done and the edges turn golden brown. While draining, press the centre of the puri with the back of a rounded spoon to drain out excess ghee. You can put the malpuvas in thin syrup which has saffron, cardamoms flavour sugar syrup. 

LEMON CURD

Ingredients: Cornflour 4 tblspns. Water ½ pint. Sugar 120 gmns. Eggs 2 nos. Butter 20 gmns. Lemon juice of 2 nos.

Method: Blend Cornflour to a smooth paste with a little cold water. Heat the butter and rest of water to boil. Pour over blended cornflour stirring well. Pour into a pan and cook for 3   mins stir all the time. Remove from heat and stir juice and sugar. Beat in egg yolks into coddled mixture and pour into small bowls. Place into a steamer till it is cooked. 

MANGALOREAN DISH - KUKUDA MENASKAI ( MANGO  MENASKAI )

Ingredients 12 Small sized ripe mangoes. Jaggery to taste. Salt to taste. A little oil.

For Masala: Urad dal 11/2 tblpn. Channa dal 11/2 tblspn Sesame seeds 11/2. Coriander seeds., Methi seeds 1/2tsp. Mustard seeds 1tspn, 1 tspn cumin seeds. 5 red chillies. 5 pepper corns. Curry leaves 2 sprigs. For seasoning: oil 2 tblspn. Mustard seeds. 1tspn few curry leaves. Whole red chilli. Method Roast all the masala ingredients separately with a little oil and powder them.  Wash and peel the mangoes. Put some water on the mango skins and squeeze out the juice until all is removed. Mix this water with the mango. Roasted powdered masala. Jaggery and salt and boil for 10 to 15 minutes, stirring continuously. Temper with mustard seeds and hot oil. Curry leaves and red chilli.

PARSI DISH - CORN AKOORI

Ingredients:   Onions Medium 2nos. chopped. Tomato (large )1 no. ( finely chopped ) Coriander &green chillies.(finely chopped ) Corn Kernals  400 gmns (can use tinned )Eggs 4 nos. Salt to taste. Eggs 4 nos. salt to taste. Oil 2 tblspns.

Method: In a pan heat the oil  and fry onions in it till soft and pale brown. Add tomato   cover and cook on low heat for 5 minutes. Add coriander leaves, chillies and salt, Stir well and cook uncovered for 2 mins. Add corn and mix well. Remove pan from heat. Break eggs into a bowl and beat a few strokes to just blend the yolks and whites, then add to corn mixture and mix well. Return pan to heat and cook a few minutes stirring till eggs are   scrambled and serve at once. 
 

SINDHI DISH - TIDALI DAL

Ingredients: Moong dal 60 gmns. Chana dal 60 gmns Urad dal 40 gmns Large tomato,chopped,onion1no chopped green chillies 2 nos. ginger paste1tspn. Turmeric a little. Curry leaves 5 nos, Coriander leaves (chopped ) 1 tblspn. Salt to taste. Garlic  paste ½ tspn Cummin seeds1/2 tspn Red chillies pwd ½ tspn. Oil 2 tbsp

Method: Mix the soaked dals in a Pressure Cooker, add onions green chillies garlic curry leaves turmeric and salt. Cook till da is tender. Temper the dals by heating the ghee and put cumin seeds red chillie powder to the dals, mix well. Serve hot with boiled rice.
 

MAHARASHTAN - SHRIKHAND

Ingredients: Natural Yoghurt 1 kg. Sugar 250 gmns, Saffron few strands. Milk 2 tblspn. Cardamom pwd ½ tspn. Almonds chopped 3 tblspn, Pistas chopped 3 tblspn

Method: Hang the Yoghurt in a muslin cloth until all the liwuid has drained off, then place in a bowl with the sugar and beat until smooth. Dissolve the saffron in the milk and add to the yoghurt together with the cardamom, almonds and pistachios. Stir to blend and transfer to individual dishes

SOUTH INDIAN - LEMON  RASAM

Ingredients: Arhar Dal 1/2 cup G. Chillies 1 no.( finely chopped ) Ginger ½ “(chopped finely) Turmeric a little.  Salt to taste. Oil 2 tspn. Mustard seeds a little and 2 whole dried chillies, .Lemon juice. Rasam powder a little.

Method Cook dal, salt, ginger well. Mix Rasam powder Temper.  Heat oil add Mustard seeds, curry leaves and whole red dried chillies, and, when it splutters, add to the dal and mix in lemon juice, serve  hot with boiled rice.
 

HYDERABADI BRINJALS 

Ingredients: Brinjals (round & small) 4 nos, (slit and fry) oil 2 1/2 tspn. (for stir frying. & gravy) Coriander seeds ½ tspn. Cumin seeds ½ tspn. Mustard seeds ½ tspn. Few curry leaves a few. Garlic Paste ½ tspn. Ginger Paste ½ tspn. Chilli pwd 1 tspn. Coconut Grated 2 tblspn. Poppy seeds ½ tspn. Sesame seeds ½ tspn .seasame seeds ½ tblspn. Turmeric 1/2tsp pwd. ¼ tspn. Tamarind paste 1tspn.

Method: Roast coriander and cumin seeds and make a dry powder of them. Grind coconut, poppy seeds and sesame seeds.  Heat oil add mustard seeds.  When the mustard seeds crackle add cumin seeds and curry leaves, ginger, garlic, turmeric pwd and cook for few mins. Add the ground masala of coconut and other   ingredients and the brinjals and cook on a low flame. Extract tamarind pulp and add the coriander and cumin seeds masala to the pan ad cook covered on a low flame for 10 mins Serve hot with parathas.

KHATTI MEETHI ARBI (Coalcasia)  

Ingredients: 500 gmns arbi (round slices). Oil as required. Jeera 1/ tspn. Salt to taste. Red chillies pwd 4 tspn. Lemon juice of 1 no. Coriander leaves (chopped ) 2 tblspn.

Method: Heat oil put jeera and sauté. Add arbi and stir fry. Add salt chilli powder and lemon juice, mix all the ingredients well. Cover and cook. Garnish with chopped coriander leaves. Serve hot.

GRILLED MUSHROOMS

Ingredients: Mushrooms 200 gmns (Wash and clean, remove core, brush oil) Barbecue sauce (sauté onion, garlic, ginger, green chilli, chopped celery and add caramel vinegar and tomato ketchup) Cook for 5 mins.

Method: Grill the mushrooms till the grill marks come on them and then sprinkle salt and pepper. Serve with hot with barbecue, sauce,

MASALADAR BHINDI.  

Ingredients: Asfoetida a pinch. haldi ½ tspn. chilli pwd. a little. Coriander pwd 1 tspn. Oil as required. Salt to taste. Amchur ¼ tspn. Coconut pwd a little. Bhindi ½ Kg. (Slit in the middle)

Method: Mix haldi, chilli pwd, coriander pwd, salt amchur, and coconut pwd

Stuff into the slit of the bhindi well add to hot oil with asfoetida and cover and cook. Serve hot with chappatis.

LITCHI LAJAWAAB

Ingredients for the stuffing: Fresh paneer 100 gmns (crumble finely) Fresh cream 2 tblsp. Sugar 4 tblsp. Pistachios (chopped) 30 gmns. Saffron strands ½ tspn. Cardamom powder ½ tspn. Litchis (deseeded) 8 nos.

Ingredients for the milk mixture: Milk 1 litre.. Sugar 250 gmns. Saffron strands to taste. Almonds 25 gmns ( chopped.) Pistas 25 gmns (chopped)

Ingredients for decoration: Pistas sliced 20 gmns. Few rose petals. 

Method: Mix together the paneer, fresh cream, powdered sugar, grated almonds and pistas, saffron strands, cardamom powder and saffron essence. Carefully stuff the deseeded litchis with this mixture. Milk Mixture Pour the milk in a saucepan and keep stirring it on low heat. Boil the milk and reduce to half. Add the sugar and let it boil further. Add the saffron strands and sprimkle the chopped nuts over. Allow it to cool.  Place the basundis (paneer) and arrange the stuffed litchis on it. Decorate with pistas and rose petals. Serve cold.

STRAWBERRY DRINK 

Ingredients: Strawberries Chopped 6 tblspn. Hung  yoghurt  300 gmns. Sugar to taste. Red colour few drops. Strawberry   essence. 

Method: Mix the colour, chopped strawberries and hung yoghurt, & sugar well. Add little water so that the mixture is of a drinkable consistency 

CHANDRAKALA 

Ingredients: Wheat flour 400 gmns .Ghee 4 tblsp ghee. Baking powder 1 tsp. Seedless dates, soaked. Dry figs (Soaked ) 100 gmns   Khoya 200 gmns (crumbled) Walnuts (chopped and soaked ), Powered sugar 200gmns. Nutmeg ½ tspn. Cardamom   powder ½ tspn. Ghee 100 ml for frying.

Ingredients for the garnish: Powdered sugar. Almonds 20 gmns and pistas, sliced, mixed. Cardamom  powder 1 tblspn. 

Method: Mix the wheat flour, two tablespoon of the ghee and baking powder, and add enough water to bind to a soft dough. Roll the dough out into a large thick chapti and cut into 20 rounds with a cutter or a bowl. Heat the remaining two tablespoons of ghee in a saucepan. Add the dates, figs and khoya. Keep stirring till well mixed. Add the walnuts. Allow the mixture to cool and then mix in the powdered sugar and nutmeg and cardamom powder. Keep one round as a base and put a little stuffing over it. Then top with another disc and seal the edges with water. Repeat the process with the remaining discs. Fry in ghee on medium heat till golden brown. Serve hot, garnished with the powdered sugar, sliced almonds and pastas and cardamom powder. 

CHAM CHAM 

Ingredients: Paneer 250 gmns. Atta 2 tblspn. Orange colour ½ tspn. Saffron strands a few, Cardamom powder 25 gmns. Pistas 25 gmns. & Almonds25 gmns( chopped ) Sugar 500 gmns. Desiccated coconut 100gms. 

Method: Mix the cottage cheese, Atta and food colour very  well. Divide and roll into equal  balls. Roll them into small  cup shapes . Put a few saffron strands, a  little cardamom powder and a little chopped  pistas  and almonds  mixture  into each. Cover and roll into oblong pieces cham chams and boil for 10 mins.. When cooled, remove  and roll them in desiccated coconut. 

INSTANT RAS  MALAI 

Ingredients: Sugar 1 ½ cups, milk.1 ½ litres, Milk powder 1cup, egg 1 no, cream 1 cup, a  few almonds. 

Method: Boil milk, add sugar, and thicken to half the quantity. Keep aside. Mix milk powder. Break the egg on to this mixture, Knead it lightly into the dough with wet hands, and make small balls. Flatten the balls slightly with the palm of your hand. Now keep the thickened milk on slow fire and put the small balls into it. Let them cook for 10 minutes, remove and cool. Add beaten cream and sprinkle small pieces of almond on top. Serve chilled.
 

KANDA VADAS 

Ingredients: Spring onions 2 bunches (sliced). Garlic 3 flakes. Ginger ½ inch ginger paste. Green chillies 4 nos. Coriander leaves. Chopped 1 tblsp. Turmeric pwd a little. Gram flour. Salt and chilli pwd to taste.

Method: Crush together ginger and garlic to a paste. Finely slice the onions, chillies. Mix together the sliced ingredients with ginger and garlic paste and all the spices. Salt and soda, then add enough flour to the spices, salt to bind the ingredients together, do not add any water. Form into round vadas and deep fry a few at a time to a golden brown colour. Drain well and serve with hot mint chutney.

COCONUT  KABABS

Ingredients: Potatoes 500gmns, boiled, peeled and mashed, 2 cups grated coconut. Green chillies paste of 2 nos. ginger paste a little. Onions 2 nos (paste ) Few curriy leaves,. Tomato 1 no  (Pieces) Eggs 2 nos, beaten. Bread crumbs 1 cup. Turmeric pwd ½ tspn. Coriander leaves( chopped) 1 tspn. Salt to taste , Cumin seeds pwd a little. Method: Grind coconut, ginger, chillies, onions  coriander and curry leaves coarsely without adding water.  Add turmeric pwd, tomato and cumin seeds. Knead the potatoes into smooth mixture, form into kababs, roll ingrated coconut and dip in eggs, roll in bread crumbs and deep fry to a golden brown colour. Drain and serve hot.
     

RUS CHI VADI 

Ingredients: Mango juice 500 gmns. Sugar equal to the weight of the juice. Powdered cardamoms 25 gmns mixed sliced nuts. Ghee 1 tblspn.

Method: Put the juice in a heavy bottomed vessel and cook over a slow fire till it turns thick and leaves the sides of the vessel. Remove from the fire and put in a greased thali. Cover with foil and set aside to turn cold. Cut into squares and store in airtight container until it sets. 

BATATA CHI VADI

Ingredients: Potatoes 300 gmns., boiled, peeled and mashed. Khoya 250 gmns, Sugar 350 gmns, Ghee 1 cup Cashew nuts 25 gmns (finely sliced) Cardamom pwd 1 tspn. Few strands saffron.

Method: Prepare sugar syrup Prepare one string sugar syrup.  Fry the potatoes and khoya to a light golden colour.  Mix in the sugar syrup nuts and cardamoms and keep on srirring till the mixture turns thick and leaves the sides of the vessel. Remove from fire and put ina greased thali. Level the surface, cut into shapes you like.      
 

COCONUT CHUTNEY

Ingredients: Coconut ½ no. Curds ½ cup 2or 3 green chillies Mustard seeds,1/2 tspn , Oil little,  Salt. Chillie pwd as required.

Method: As soon as the seeds splutter, remove them from fire. Shred the coconut and grind it with salt and the fried ingredients. Add the curds and mix well.

MITHI  PURIES

Ingredients: Flour 250 gmns. Ghee 4 tblspn. Curds (sour) Sugar 2 cups. Salt to taste. Lime juice 1 tblspn.

Method: Blend together flour, ghee, salt and curds, and then add enough water to form quite stiff dough. Mix sugar together with 1 cup water and prepare syrup of 1 thread consistency. Mix in juice and remove from fire, but keep it hot. Divide the dough into small balls and roll out each ball into rounds. Deep fry one at a time to a golden brown colour drain thoroughly and immediately toss into the syrup. Let them steep in the syrup for 5 mins, drain out the puries and serve.  
 

KANDA VADAS

Ingredients: Spring onions 2 bunches (sliced). Garlic 3 flakes. Ginger ½ inch ginger paste. Green chillies 4 nos. Coriander leaves. Chopped 1 tblsp. Turmeric pwd a little. Gram flour. Salt and chilli pwd to taste.

Method: Crush together ginger and garlic to a paste. Finely slice the onions, chillies. Mix together the sliced ingredients with ginger and garlic paste and all the spices. Salt and soda, then add enough flour to the spices, salt to bind the ingredients together, do not add any water. Form into round vadas and deep fry a few at a time to a golden brown colour. Drain well and serve with hot mint chutney.

                                                                                                                                                                       
COCONUT  KABABS

Ingredients: Potatoes 500gmns, boiled, peeled and mashed, 2 cups grated coconut. Green chillies paste of 2 nos. ginger paste a little. Onions 2 nos (paste ) Few curriy leaves,. Tomato 1 no  (Pieces) Eggs 2 nos, beaten. Bread crumbs 1 cup. Turmeric pwd ½ tspn. Coriander leaves( chopped) 1 tspn. Salt to taste , Cumin seeds pwd a little. Method: Grind coconut, ginger, chillies, onions  coriander and curry leaves coarsely without adding water.  Add turmeric pwd, tomato and cumin seeds. Knead the potatoes into smooth mixture, form into kababs, roll ingrated coconut and dip in eggs, roll in bread crumbs and deep fry to a golden brown colour. Drain and serve hot.

     
RUS CHI VADI 

Ingredients: Mango juice 500 gmns. Sugar equal to the weight of the juice. Powdered cardamoms 25 gmns mixed sliced nuts. Ghee 1 tblspn.

Method: Put the juice in a heavy bottomed vessel and cook over a slow fire till it turns thick and leaves the sides of the vessel. Remove from the fire and put in a greased thali. Cover with foil and set aside to turn cold. Cut into squares and store in airtight container until it sets. 

BATATA CHI VADI

Ingredients: Potatoes 300 gmns., boiled, peeled and mashed. Khoya 250 gmns, Sugar 350 gmns, Ghee 1 cup Cashew nuts 25 gmns (finely sliced) Cardamom pwd 1 tspn. Few strands saffron.

Method: Prepare sugar syrup Prepare one string sugar syrup.  Fry the potatoes and khoya to a light golden colour.  Mix in the sugar syrup nuts and cardamoms and keep on srirring till the mixture turns thick and leaves the sides of the vessel. Remove from fire and put ina greased thali. Level the surface, cut into shapes you like.

 
COCONUT CHUTNEY

Ingredients: Coconut ½ no. Curds ½ cup 2or 3 green chillies Mustard seeds,1/2 tspn , Oil little,  Salt. Chillie pwd as required.

Method: As soon as the seeds splutter, remove them from fire. Shred the coconut and grind it with salt and the fried ingredients. Add the curds and mix well.

MITHI  PURIES

Ingredients: Flour 250 gmns. Ghee 4 tblspn. Curds (sour) Sugar 2 cups. Salt to taste. Lime juice 1 tblspn.

Method: Blend together flour, ghee, salt and curds, and then add enough water to form quite stiff dough. Mix sugar together with 1 cup water and prepare syrup of 1 thread consistency. Mix in juice and remove from fire, but keep it hot. Divide the dough into small balls and roll out each ball into rounds. Deep fry one at a time to a golden brown colour drain thoroughly and immediately toss into the syrup. Let them steep in the syrup for 5 mins, drain out the puries and serve.

TIKIYA KABAB

Ingredients: Minced meat 400 gmns. Roasted coriander seeds 30 gmns. Small piece of ginger. Garlic 1 clove. Cloves 5 nos. Small cardamom 5 nos. Few  pepper corns. Salt, Cinnamon a piece. saffron ¼ tspn.

Method: Mince the mutton very finely and also grind the spices into a fine powder. Finely chop the ginger and mix with the minced meat Keep it aside for a little awhile. Saute the onions in a little oil grind and mix it in the meat. Make small balls and press them flat.  Shallow fry the kababs in a ghee, on both sides. 

KURKURI POTATOES 

Ingredients: Potatoes 2 nos. Oil to fry. Salt. Flour.

Method: Cut the Potatoes into thin strips, roll them in salted flour and fry them to a golden colour. 

MATAR KEEMA PULAO 

Ingredients: Keema 300 gmns. Peas 400 gmns . Rice 300 gmns Ghee as required. Roasted cumin seeds ½ tspn. Garlic 1 clove. Ginger a small piece. Onion 1 no. Garam Masala 1 tspn. Curd 1 tblspn Cloves 5 nos. Kewra water Salt.

Method: Grind together onion, garlic, and ginger. Heat ghee and add garam  masala. stir fry, add the ground masala and fry it. Add   minced meat   garam masala , salt and fry, adding the beaten curd stir Then add the peas. Cook the rice. Add the kewra water and garnish with raisins and almonds. 

EGG KHEER 

Ingredients: Milk 500 ml. Rice 60 gmns. Yolks of eggs 4 nos. saffron a little. Sliced almonds and pistas sliced 100 gmns Sugar to taste.

Method: Soak the rice in water, half an hour before making the Kheer . Grind   the rice to make a fine paste with water. Beat the egg yolks and mix the saffron in a little water and put away. Boil the milk and after the first boil add the rice paste and keep stirring till the rice is tender and the milk has become thicker. Add the beaten egg yolks and the sugar and keep stirring all the time. When the   sugar is dissolved and the kheer has become thick enough, add the saffron and remove after five minutes. Pour into small katories while still hot so that it can serve the kheer. Arrange silver foil over each and garnish with sliced almonds and pistas.

SHAHI CAPSICUM

Ingredients: Medium capsicums   6 nos. (Cut the tops of capsicum, scoop out the centres.) Stuffing. Khoya 1 cup (mashed) Paneer grated 1 cup. Green chillies (chopped) Boiled potatoes, remove skin and grate. Mix Khoya, Paneer, and Potatoes mashed mix well. Add salt, and mix well. For gravy. Tomato 200 gmns, chilli pwd ¼ tspn. Cumin seeds ½ tspn. Clove1 no. sugar 1 tspn. Oil 1 tspn Salt to taste. For garnishing 2 tspn chopped coriander leaves.

Method: Cut the tops of the capsicums and scoop out the centres. Put the shells in boiling water for a few minutes, drain   out water and keep aside. For stuffing Heat the oil and fry the cumin seeds .Add the remaining ingredients and mix well. Keep aside. For gravy cut the tomatoes into big pieces, add a little water   and cook it to prepare soup.  Pass it through a sieve. Heat the ghee and fry the cumin seeds, cinnamon and clove for a few seconds. Add the tomato soup, chilli powder, sugar and salt. Mix the corn flour in ¼ cup of water and add to the gravy. Boil for a five minutes.  Stuff the capsicums with the stuffing. Pour the gravy into a greased baking dish. Arrange the capsicums on it. Bake in a hot oven 5 mins. Garnish with coriander leaves.

LAUKI WITH PANEER 

Ingredients: Green Marrow 300 gmns cut into cubes. Tomatoes 2 nos (Small pieces) Onion (finely chopped) ginger & garlic paste. Green chillies 2 nos (chopped) Cumin seeds ½ tspn. Pepper ½ tspn. Garam masala ½ tspn. Milk 1 cup. Paneer (grated ) ½ cup. Ghee 2 tspn. Salt to taste. For garnishing Fresh coriander leaves (chopped)

Method: Heat ghee in a pan fry the  cumin seeds, onion, ginger and garlic paste. Add the green marrow and salt. Add the milk and cook covered till it is half done. Now add the green chillies, pepper and garam masala. And cook for some more time. Add the paneer and mix well. Garnish with fresh coriander leaves and serve, hot.

MIXED VEGETABLES IN COCONUT MILK

Ingredients: Medium sized carrots 2 nos. (slices )Potatoes 2 nos, (1inch cubes) French beans 8 nos (1/2 inch pieces ) Cauliflower 1 small sized, ( cut into small floweret’s.) Onions 2 nos (sliced) G chillies 4 nos. (sliced) Ginger paste 1 tspn. Garlic 1 tspn paste Curry leaves. Grated coconut 2 tspn. Green peas ½ cup. Oil 2 tblspn. Bay leaf 2 nos. Cinnamon 1 piece. Garam masala powder ½ tspn. Salt to taste. Coriander powder 1tspn. Turmeric. Oil 3 tblspns.

Method: Heat oil  add the masalas fry add green chillies , curry leaves and stir fry add the vegetables , mix well add water to cover the vegetables, add the coconut also and cook the vegetables till tender.

ONION AND POTATO GRATIN

Ingredients: Potatoes 500gmns. Onion 500 gmns. Milk  ½ cup. Cheese (grated ) 3 tblsp. Eggs 2 nos (well beaten) Nutmeg (grated) ½ tspn. Pepper ½ tspn ( freshly ground. ) Bread crumbs fresh ½ cup. Melted butter 2 tblspn. Salt to taste.

Method: Boil and mash the potatoes. Boil onions in a little water. Drain and pass through a metal sieve. Mix all the ingredients except Breadcrumbs and butter, into a smooth paste. Grease a flat baking dish and put in the mixture. Sprinkle the breadcrumbs and butter on top. Bake the dish in an oven (180c ) till it is set and the  top is browned.

POTATO BURFI 

Ingredients: Milk Powder (full cream) 300gmns, Sugar (as required ) ghee 200 gmns.

Method: Boil potatoes, remove the skin and mash or grate. Add the dry milk powder and mash. Cook on low heat gradually adding the ghee, and mixing well. When the ghee starts separating, put the mixture in a baking dish, and smoothen, with a rolling pin. Allow to cool and sprinkle well icing sugar. Cut into diamond shapes and serve.

GOL GUPPAS

Ingredients:
Semolina (coarse) 200 gmns. Oil as required. Water enough to make semi hard dough. 

Method:
Knead the dough and make small balls. Cover with a wet cloth. Roll out the balls into 2” diameter rounds. Heat the oil in a thick bottomed karai and fry the rounds of dough till they puff up. Remove and put them on the kitchen paper.  When the gol guppas are cold put them in plastic bags and seal them or tie up in. the bags. If some don’t swell use them as papadies,


JAL JEERA PANI

Ingredients
Tamarind 100 gmns.(soak) Water as required. Cumin seeds 2 tspn (roasted  and powdered.) Chillies powder.1 tspn (optional ) Salt to taste. Jal Jeera Powder. 2 tspn.  Sugar if required. Lemon if more sourness is required. Black Salt Powder as required.  

Method 
Put all the ingredients in a bowl mix well. Taste water and add ingredients according to the need. of a good taste. Break up the boiled potatoes and fill in the gol  guppa  water, and serve cold..


MEETA PULAO 

Ingredients 
Basmati rice 400 gmns. Ghee as required. Cloves 4 nos Cardamoms small 6 nos. Cinnamon 1” piece Sultanas 50 gmns. Blanched almonds. Saffron ½ tspn. Water as required. Sugar 100 gmns 

Method 
Heat ghee in a pan fry cloves, cardamoms and cinnamon, add sultanas almonds  and fry for a further for a few mins. Put the soaked saffron. Add the drained rice in the pan stirring gently. Add water mix and cook the rice. Finally stir in the sugar, serve fried almonds and the pistas on top.


COCONUT GOBI

Ingredients 
Tamarind 20 gmns( pulp ) .Chilly powder 1 tspn. Cauliflower 1no Shredded   coconut 2/3 cup. Milk 2/3 cup. Salt to taste. Ghee 2 tspn. 

Method 
Put ghee in the pan add the cauliflower and stir fry add chilli pwd ,salt , coriander pwd and coconut milk ,stir and  cook on low fire. Slices of green chillies can be sprinkled on top.


SATPURA PARATHAS

Ingredients:   
Wheat flour 2 cups, Salt (little) ghee as required. 

Method 
Knead the dough with a little salt, Divide the dough equally. Take the dough and divide it into 5 smaller portions and roll each one into a round and keep it aside. Take one flat round apply the ghee sprinkle a little flour on top. Keep aside, then take another ball roll as big as the first one place it on top of the first round Roll all the balls and place on top of each other. Then roll the layered rounds make it a bigger five layered round paratha. Place on hot tawa and cook the paratha on both sides applying ghee. Serve with mango pickle.     

ALOO KANDHARI
 
Ingredients: Baby potatoes 400 gmns. (boil andcut into half, remove the skin. Tomato puree ¼ cup. Cashew nuts 12 nos (paste) Poppy seeds 1 tblspn  (soaked and made into a paste) Large Onion 1 no. (paste) Salt  to taste.  Chilly powder 1 tspn. Kasoori  methi ½ tspn. Pomegranate seeds 2 cups. Yoghurt ½ cup. Cornflour 1 tspn. Ginger 1“piece (juliennes) for garnishing. Coriander leaves chopped 1 tblspn for garnishing.
 
Method: Heat kadai (wok), add onion paste, stir fry till the paste is dry and cooked. In a bowl mix together tomato puree, cashew nut and poppy seed paste, stir fry and add 1 cup of water, and cook. Mix this to the onion (fry) and cook. Add boiled (without skin potato), add salt and chilli pwd. Add juice of pomegranate. Mix corn flour to curd well and add potato gravy. Cook  mixture well. Serve hot with boiled rice and garnish with pomegranate seeds and coriander leaves.
 
KHATMIT BAINGAN
 
Ingredients:  Brinjals (round) 250 gmns. Tamarind pulp 2 tspns. Sugar 1 tspn.  Dry Masalas salt to taste. Red chilli  pwd ½ tspn. Turmeric  ½ tspn, Amchur 1 tspn. Garam masala ½ tspn.  Aniseeds 1 tblspn, and coriander seeds 2 tspn roast on tawa and grind into powder.
 
Method: Wash brinjals, give 2 crosswise cuts to slit into four with the base intact. Mix all the dry masalas. Add roasted and ground saunf and coriander, mix 2 tspn of water with the masala to make it wet. Fill  the masala  in the brinjals properly. In a non stick pan, add half cup water and the brinjals. Cook covered on low flame for 15-20 mins till they turn soft, turning gently, occasionally to cook the brinjals well from all sides. Cook till the water dries and the brinjals turn soft. Mix tamarind with a little water and sugar, add tamarind to the cooked brinjals. Stir for 2-3 mins on fire. Serve hot, garnished with green chillies and onion rings.
 
MATAR PANEER BHURJEE
 
Ingredients: Paneer 500 gmn (made of toned milk), crumbled roughly. 1 Onion (chopped). Toned milk ½ cup, peas ½ cup. Salt  to taste. Red chilly powder ½ tspn.. garam masala ½ tspn, tomato puree 4 tblspn.
Method: Place the kadai on low flame, put milk and add chopped onions, stir well and cook the onions.   Add peas to it., stir and cook the onions and peas till they are done. The milk   should   almost dry up.  Add crumbled paneer, salt, red chilli powder and garam   masala.  Add 4 tblp of tomato puree.  Cook for 5 mins on low flame. Serve hot   paneer with  Chappaties.  without   ghee.
 
TIL CHILLAHS
 
Ingredients: Coarse Semolina ½ cup. Baking powder  ¼ tsp. Salt to taste. Curd ½ cup (toned). Topping (mix well). 1 no Onion (medium) finely chopped. Green Capsicum (small) very finely chopped. Tomato1 no remove   pulp and finely chopped. Sesame seeds. (til) 1 tspn.
 
Method: Mix semolina with curd, sesame seeds and make a thick batter, of a dropping consistency. Mix baking powder and salt and beat well. Keep aside for 15 minutes. If the batter is very thick add some water, and make   it in   a dropping consistency. Heat a non stick pan on low flame.   . Spray   a little oil on the tawa. Keeping the flame low, drop another small ladle of batter and make a dosa with a diameter of 2 inches.  and put the topping on top and turn the mini dosas over. Cook the mini  dosas on both sides, serve with coconut chutney, or tomato sauce.

SAGO VADAS

Ingredients Potatoes 250 gmns (Boiled and grated without skin) Sago 120 gmns (Soaked after washing) 30 mins. Lime juice 2 tspn.  Salt to taste. Onion 1 no (medium) Finely chopped. Red chillies powder a little.

Method

Drain and mix the sago with mashed potatoes. Add all the other ingredients. Make balls flatten and fry these in hot oil. Serve hot with mint chutney or tomato sauce.


CHICKEN KORMA

Chicken 6oo gmns. (cut into bite size pieces soaked in yoghurt) Onions (chopped) 100 gmns. Pepper corns 5 nos. Small cardamoms 4 nos. Cloves 4 nos. Chilli powder ½ tspn. Salt to taste. Garam masala ½ tspn. Saffron few threads soaked in water. Ghee 120 gmns. Cinnamon 1 piece . Bay leaf 1 no. Ginger paste 1 tspn. Garlic paste 1 tspn. Coriander leaves (chopped) 1 tblspn. Yoghurt 150 gmns (Natural)

Method

Beat yoghurt, mix garlic, ginger, salt, coriander powder,chilli pwd, mix well. Put the chicken pieces in this mixture and mix well, soak for 15 to 20 mins. Heat the ghee and add the the chicken pieces, and fry till   the ghee separates, add water to cover and cook till the chicken is tender. Mix in the saffron, well. Serve hot, sprinkled with coriander leaves with parathas.


VEGETABLE TAHIRI

Basmati  Rice 250 gmns. Carrots 120 gmns ( Dices ½ inch ) Peas 120 gmns. Red capsicum 150 gmns ( Dices ) ½ inch pieces. Ghee 120 gmns. Onions 2 nos ( chopped ) G Chillies 2 nos. ( sliced ) Pepper corns 10 nos.

Method

Wash the rice and keep aside. Heat ghee add cloves, cardamoms. Cinnamon 1’ piece, pepper corns, stir fry for a couple of minutes. Add the onions  and fry till they are light  golden  brown colour, add carrots, peas, capsicum dices, potato dices, g chillies, salt , rice and stir fry for a few minutes. Add 450 ml water, place the lid and cook till the rice is cooked. Sprinkle coriander leaves on top of the rice and serve hot.

Kachumber Big tomatoes 2nos. (diced) Onions2 nos (Same size of tomatoes Diced), Green chillies 3 nos sliced. Salt to taste. Lime juice 2 tspn. Salt to taste. Mix all ingredients in a bowl. Heap the mixture on the lettuce leaves on a plate. And serve cold.


SUJI HALWA

Semolina 1 cup. Sugar1 cup Ghee 1 cup. Crushed Cardamom 2 tspn Chopped almonds 1/2 cup. Sultanas ½ cup. Pistachios nuts ½ cup chopped. Water 31/2 cup.

Method

Prepare syrup by boiling sugar and water for 10-15 minutes, Keep aside. Heat ghee add cardamom seeds and suji and fry till golden brown. Add syrup and stir,until water is absorbed. Mix all other ingredients and stir for 5-10 mins. Remove from fire and serve garnished with pistachio nuts.

COCONUT  PAKORAS

Ingredients: Coconut grated 300 gmns, Besan (Bengal gram flour) 500 gmns. Turmeric powder. Chilli powder, required. 0il 4 tblspn. Salt to taste. Fresh coriander leaves, chopped. Ghee for deep frying.

Method: Sieve besan flour and. Add turmeric powder and chilli powder. Heat the oil. When hot pour into the flour and mix well. Add coconut and coriander leaves and mix. Heat ghee. Make small balls and deep fry until golden brown.                                                                                                                 

SUJI  DHOKAL

Ingredients: Suji 1 cup. Yoghurt ½ cup. Ginger paste of 1 inch. green chillies  2 nos paste. Oil for frying coriander leaves (chopped) Baking powder 2 tsp. (can use enos) Mustard seeds 1 tblspn Salt to taste.

Method: Mix baking soda with water or dissolve Eno fruit salt into water. Add water or dissolve Eno fruit salt into water.  Mix suji and yoghurt with water & Eno mixture into medium batter. Add garlic, ginger, chillies, turmeric and salt, mix well. Pour the mixture on the greased plate, cover and steam for ½ an hour. When done season with fried mustard seeds by frying seeds in little oil and sprinkle over the steamed mould.  Cool cut   into diamond or squares and garnish   with chopped coriander leaves.

SAGOLETS

Ingredients: Sago 120 gmns . Potato 1 no (large, Boil. Peel and mash) Onion 1no. G chilly2 nos, grated coconut 2 tblspn. Few mint leaves, lemon juice 1 tblspn. Black pepper powdered ½ tspn Salt to taste. 

Method: Soak the sago with salt in warm water for ½ an hour.  Dice the onions and chillies. Cook grated coconut in a pan until brown. Drain water from sago and mix all the ingredients together. Shape into small balls and deep fry sagolets to a golden brown.
 

POTATO RUFFS

Ingredients: Potatoes 500 gmns Onion 1 no. Salt. Grated coconut 1/2 no Coriander leaves (chopped) 2 tbspn Onion 1 no (chopped) Cashew nut 2 nos, (chopped) Juice of 1 lemon. Besan 1 cup.

Method: Boil and mash potatoes.  Chop onions and chop cashew nuts. Mix all ingredients together except for besan and make into small balls. Make a batter with besan and water.  Dip the balls in batter and deep fry until golden brown.

RICE  BALLS

Ingredients: Rice 250 gmns   Sugar 125 gmns. Cardamoms 3 nos Milk 250gmns. Sugar to taste Cinnamon,1 inch stick. 

Method: Cook the rice in the milk, with the sugar and cinnamon. Cook until the rice is cooked and has absorbed all the milk. Add crushed cardamoms and mix well. Let it cool. When cold enough to handle, butter your hands lightly and make balls. Roll into desiccated coconut and serve with cream

HYDERABADI   BRINJALS 

Ingredients:  Brinjals (round & small ) 4 nos, (slit and fry) oil 2 1/2 tspn. (for stir frying. &gravy) Coriander seeds ½ tspn. Cumin seeds ½ tspn. Mustard seeds ½ tspn. Few curry leaves a few. Garlic Paste ½ tspn. Ginger   Paste ½ tspn . Chilli pwd 1 tspn. Coconut Grated 2 tblspn. Poppy seeds ½ tspn. Sesame   seeds ½ tspn .seasame seeds ½ tblspn. Turmeric 1/2tsp  pwd. ¼ tspn. Tamarind paste 1tspn. 

Method: Roast coriander and cumin seeds and make a dry powder of them. Grind coconut , poppy seeds and sesame seeds.  Heat oil add mustard seeds.  When the mustard seeds crarkle add cumin seeds and curry leaves, ginger, garlic, turmeric pwd and cook for  few mins. Add the ground masala of coconut and other   ingredients and the brinjals and cook on a low flame. Extract tamarind pulp and add the coriander and cumin seeds masala to the pan ad cook covered on a low flame for  10 mins Serve hot with parathas.

KHATTI   MEETHI ARBI  

Ingredients: 500 gmns  arbi (round slices ). Oil as required.  Jeera 1/ tspn. Salt  to taste. Red  chillies pwd 4 tspn. Lemon juice of 1 no. Coriander leaves (chopped ) 2 tblspn.

Method: Heat oil put jeera and sauté. Add arbi and stir fry. Add salt chilli powder and lemon juice, mix all the ingredients well. Cover and cook. Garnish with chopped coriander leaves. Serve hot.

GRILLED MUSHROOMS 

Ingredients: Mushrooms 200 gmns (Wash and clean, remove core, brush oil) Barbecue sauce ( sauté onion, garlic, ginger, green chilli, chopped celery and add caramel vinegar and tomato ketchup. Cook for 5 mins. ) 

Method: Grill the mushrooms till the grill marks come on them and then sprinkle salt and pepper. Serve with hot barbecue.

MASALADAR BHINDI  

Ingredients: Asfoedtida a pinch. Turmeric ½ tspn. chilli pwd. a little. Coriander pwd 1 tspn. Oil as required. Salt to taste. Amchur ¼ tspn. Coconut pwd a little. Bhindi ½ Kg.( Slit in the middle.)   

Method: Mix haldi, chilli pwd, coriander pwd, salt amchur, and coconut pwd . Stuff into the slit of the bhindi well add to hot oil with asfoetida and cover and cook. Serve hot with chappatis.

CAULIFLOWER BHAJI 

Ingredients: 1 Cauliflower (medium sized ) (Cut into even sized flowerettes) Oil 1 tblspn. Onion 1 no (chopped) ginger paste ½ tblspn. Garlic paste ½ tspn. Cumin seeds 1 tspn. Dry fenugreek leaves 2 tblspn. Turmeric powder ½ tspn, salt. 

Method: Heat oil in a kadai and fry the cauliflower flowerettes , and in the same oil fry the onions till it is golden brown. Add cumin seeds, ginger, garlic, cumin seeds, and turmeric pwd. Add fenugreek leaves, salt, chilli powder, fried cauliflower florets and cook on a low flame for 10 mins. Until the cauliflower flowerettes are tender. Serve hot with parathas.

KAJU ELAICHI BRULEE
Eggs 4 nos. Milk 400ml. Cardamom   pwd. 20 gmns. Cashewnuts 125 gmns (paste) Cream 2 tspn. Brown sugar 4 tspn. Apple 250 gmns (Peel, core and slice the apple) Method Separate the egg yolks. Beat the sugar and milk along with yolks and cook this mixture over a double boiler till the mixture coats the back of the spoon. Add cardamom pwd. And stir well. Add cashew paste to the milk. Egg yolk mixture. Stir well. Pour the mixture into greased moulds and cook in a water bath at 150.c till done. Place the moulds on a bowl with ice. Cover the top with brown sugar and place in a bowl over till sugar melts. Chop the remaining cashew nuts and roast them. Serve garnished with apple slices and roasted   cashewnuts.

ORANGE DELIGHT
Eggs 2 nos. Sugar 50 gmns. Gelatine 1 tspn (soaked ). Orange colour. A few drops. Rabri 4 tspn ( Very thickened milk ) 4 tspn. Orange  shells 4 nos. (Cut the orange round in the middle and keep the orange peels aside. (This can be done by cutting the orange right round, clean the white skin inside. And keep aside) almonds 4 nos (Chopped) For garnishing. Fresh Cherries.2 nos. Method Separate the egg yolks and whites. Add sugar to the egg yolks and whisk in a double boiler till thick and light. Remove add the gelatine, beat well and place the soufflé mixtures on crushed ice. Whisk the eggs and cream till the mixture stands in peaks. When the soufflé is semi set, beat the egg white cream mixture or orange essence, orange colour and organe juice into it. Pour the mixture into orange shells along along with angoori   rabri to fill the orange shells halfway. Toss the sliced almonds in butter till golden brown. Remove from butter and drain on paper napkins. Layer the almonds in- between   and fill the orange shells with the remaining soufflé mixture up to the top. Refrigerate and serve garnished with fresh cream, orange segments and cherries

PAPAD ROLLS
Mixed vegetables 50 gmns (chopped) Boiled potatoes 50 gmns.( Break into pieces.) Cottage cheese 50 gmns (Break into small pieces.) Onions chopped 20 gmns. Papads 5 nos. Chopped ginger and garlic 8 gmns. Cashew nuts 10 gmns (broken into small pieces.) garam   masala. 5 gmns. Coriander leaves (chopped ) ½ tspn. Cumin  pwd 2 gmns.  Coriander  pwd 3 gmns. Salt to taste. Oil 30 ml. Oil for deep frying. Method   Dip the papads in a little water for a min till they become soft. Keep aside. Heat oil in a pan. Saute the chopped ginger and garlic, onions, add boiled potatoes and mixed vegetables and stir well. Add panir well. Stuff each papad with the mixture. Shape each in a roll. Seal the edges with water. Deep fry the papad roll till done. Serve with sliced onions and   mint chutney.

EXOTIC  FRUIT SALAD
Pineapple 1 no. Mangoes 2 nos sugar syrup120 ml sugar syrup. Bananas  4 nos Lychees, strawberries.20 nos. Method cut the pineapple into half lengthwise down the centre. Loosen the flesh with a small serrated knife to form into boat shapes. Cut the flesh into large chunks and keep aside. Clean and peel the fruits. Cut the mangoes and bananas into cubes. Soak fruits like mangoes, and strawberries etc in the syrup for some time and strain. Chill the fruits. Spoon the fruits into the two pineapple halves and serve. Serve cold.  NB If fruits are sweet don’t use the sugar syrup.