Chakli

Ingredients

• 2 cups Bhakari flour or Jawar flour 
• 1 cup Besan or gram flour
• 1 tbsp Carom seeds or ajwain
• 1 tbsp White sesame seeds
• 1 tsp Red chili powder
• 1/4 tsp asafoetida
• 1/4 cup Melted butter
• 2 cups - warm water
• Salt to taste
• Oil to fry

Method

• Sieve the jawar and gram flour together to a mixing bowl. Add carom seeds ,white sesame seeds, red chili powder, asafoetida,salt and mix together.
• Pour the melted butter and mix.
• Add water little at a time and make like a chapati dough. Dough should not be too stiff nor too loose.
• Take little dough and fill into the chakli mold. With the chakli presser, press and shape the chakli to a plate with paper napkin.
• Make a bunch and keep ready to fry in oil. Heat oil in a pan or in kadai .
• Carefully slide shaped chakli dough into the hot oil.
• Fry both sides on a medium high heat, till crisp and golden.
• Take off the oil and drain on a paper towel.
• When they cool store them in a air tight container.

Palak Sev

Ingredients

• 1 cup chickpea flour or besan
• 2 tbsp hot oil
• 1 bunch spinach or palak
• 1/2 tsp red chilly powder
• 1/4 tsp turmeric powder
• 1/4 tsp asafoetida
• Salt to taste
• Oil for deep-frying

 Method

• Combine the Besan, oil, asafoetida and turmeric powder, red chilly powder, salt and approximately 2-3 tablespoons of water.
• Wash spinach leaves thoroughly. Boil them.
• Add a pinch of salt and blend the cooked palak leaves to a fine paste.
• Add this paste to the besan mix and knead the dough, it should be stiff dough.
• Heat oil in a kadai.
• Fill the dough into a sev "press" and press out thin strands into hot oil.
•  Deep fry on a slow flame till crisp.
• Cool and store in an air-tight container.

Dal Bati

Ingredients:

To make Bati
2 cups slightly coarse wheat flour
1-2 tbsp ghee
1 tsp ajwain seeds(oregano)
1 tsp jeera (cumin seeds)
1/2 tsp sugar
salt to taste
1 cup water

To make Dal
1 cup toor dal
1 tbsp coriander leaves finely chopped
1 medium sized tomato finely chopped
8-10 curry leaves
3-4 green chillies splited in between
1/2" piece ginger crushed
1 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp mustard and cumin seeds
2 pinches asafoetida
salt to taste
2 tbsp ghee
3-4 cups water

Method

Dal

• Wash and pressure cook dal in 2 cups of water.
• Cool,beat dal with whipper adding some more water and keep aside.
• Heat ghee in a saucepan and add the seeds.
• Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute.
• Now add red chilli powder,turmeric powder,dhania powder and some water.
• Allow to cook for 2-3 minutes,add salt.
• Add beaten dal.
• check taste for salt and spices.
• Garnish with chopped coriander

Bati

• Place all ingredients in a large bowl or a food processor and make a firm dough.
•  Divide it into 16 portions and make balls.
•  Bake in a pre-heated oven at 350 F or 180 C for 20 minutes.
•  Turn over and cook for further 10 minutes.
•  Turn oven off and leave baties in for a further 10 minutes. Oven times vary so make sure baties do not burn and are cooked thoroughly. They should be lightly browned.
•  Dip each bati in melted ghee and take out immediately. Keep aside in a warm dish or casserole dish 
•  Serve hot with Dal. They are eaten dipped in dal

Dahi Wada

Ingredients:

For Wada:

• 1 Cup Urad daal
• Salt to taste
• Oil to fry

For Dahi :

• 3 cups plain dahi (yogurt)
• 1/2 tsp grated Ginger
• Finely chopped coriander leaves
• 1-2 green chilies chopped
• Salt to taste
• 2 tsp Roasted cumin(jeera)powder
• Red chili powder to taste
• 1 tsp chaat masala

Method:

• For Wada - Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot wadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.
• For Dahi - Blend the curd (yogurt) and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, red chili powder and cumin powder & chaat masala.
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve the dahi vadas chilled.

Egg less Banana Nut Muffins

Ingredients:

• Ripe Bananas – 4
• Sugar – ¾ Cup
• Melted Unsalted Butter – 1/3 Cup
• Baking Powder – 1 teaspoon
• Baking Soda – 1 teaspoon
• All Purpose Flour or Wheat Flour – 1 ½ Cups
• Half Cup Walnuts – Finely Chopped

Method:
• Preheat Oven to 375 degrees F.
• Line the Muffin Pan with the Muffin Liner Paper Cups.
• Mash the Bananas in a medium size bowl.
• Add the Melted Butter and Mix well using a Rubber Spatula.
• Add in the Sugar and Stir well. Keep this Bowl aside.
• Take another Bowl, preferably Large. Add the Flour. Mix in the Baking Powder and Baking Soda using a Whisk.
• Make a well in the Center of the Flour and Pour in the Prepared Banana Mix in the Middle and Stir using the same Rubber Spatula. Do not over mix. The Flour must get moistened. Mix well only for a minute or two. Do not use Electric Hand Mixers.
• Keep aside 1 tablespoon of Finely Chopped Walnuts and stir in the remaining nuts in the batter.
• Fill ¾ of the Muffin Cups. Use a Spoon to fill the Cups.
• Sprinkle the remaining nuts on top.
• Bake it in the Oven for about 35 minutes approximately, until the Muffins are golden brown.
• Cool off the Muffins completely before serving.

Misal

Ingredients:

• 2 bowls sprouted matki (Moth beans)
• 1/4 bowl vatana sprouted (Peas)
• 1/4 bowl peanuts
• 1 Potato peeled & cubed
• 1 onions finely chopped
• 1 tsp garam masala
• 1tsp red chili powder
•  1tsp fried onion garlic paste
• 1/2 tsp roasted dried coconut powder
• 1/2 tsp turmeric powder
• 1tsp  jaggery
•  4tsp coconut & 1 tomato paste
• 4-5 curry leaves
• Oil for cooking
• Bread
• Salt as per taste

 Garnish with:

• 1 onion finely chopped
• 1 tomato finely chopped
• 1 cup finely chopped Corainder
• 1 bowl farsan,shev,chivda

Method:

• Heat oil in a large pan. Add curry leaves and onions & fry them till light golden brown.
• Now add the coconut tomato paste n sauté for a few minutes.
• Now add the turmeric powder & garam masala & red chilli powder, mix it properly & sauté it for another min or two.
• Add all the sprouted beans & cubed potatoes.
• Keep stirring it, add jaggery .
• Finally add 5-6 cups of boiling water & cover with a lid til it comes to a boil.
• Now simmer till the sprouts are tender and the potatoes are cooked.
• Adjust as per your taste by adding jaggery/salt/or chili powder as needed.
• Serve steaming hot along with bread or pav.
• Take a ladle full of misal in a bowl, now put the chopped onions tomatoes , coriander, farsan in any order finally sprinkle some grated coconut & serve with bread/ pav & a slice of lemon.  

Milk Peda

Ingredients:

•1/2cup milk powder or khoya powder
•1/2 cup milk
•3/4 cup sugar
•3 tablespoon unsalted butter
•1/4 teaspoon cardamom powder
•1 tablespoon sliced pistachios for garnishing


Method:

• Heat the frying pan on medium. Add butter and let it melt.
• Add milk & boil for 3-4 min.
• Add khoya or milk powder & mix it well.
• Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 10-12 minutes.
• Transfer this mixture into a bowl and let it cool off until just lukewarm.
• Mix the sugar and cardamom powder into the mixture and knead it for about a minute until become soft dough.
• Divide the mix into about equal parts and roll them into round balls. Lightly press it down.
• Put few pieces of sliced pistachios on every peda.

Surti Undhiyu

This is one of the recipe that I have learnt from my Mother-in-law. Which is her specialty.

Ingredients:

• 1/2 cup surti papdi, stringed, whole
• 1 raw banana chunks unpeeled
• 1/2 cup yam chunks (kand) peeled (optional)
• 1/2 cup sweet potato chunks
• 4 small brinjals - slit into four
• 4-5 green chillies crushed
• 1 tsp. ginger grated
• 1 tbsp coriander leaves finely chopped
• 1 tsp wheat flour
• 4 tbsp oil
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1/2 tsp dhana jeera powder
• 1/2 tsp garam masala
• 1 tsp ajwain
• 1 tsp mustard seeds
• salt to taste
• 1/2 tbsp. jaggery
• lemon to taste

For Muthiya

• 1Cup methi leaves finely chopped
• 1/2 cup gram flour (besan)
• 1 tsp. red chilli powder
• salt to taste
• 1 tbsp. oil

Method:
• Wash, take off  the skin and dice potatoes, yam and raw bananas.
• Wash brinjals and slit them into four without cutting the stem.
• Make a paste of green chillies and ginger and mix cut coriander.
• Mix all the muthiya ingredients except oil and prepare firm dough.
• Divide into small portions and shape each into one-inch long half-inch thick rolls.
• Deep fry in hot oil remove and keep aside.
• String beans and cut into one-inch long pieces.
• Heat up oil in a thick-bottomed kadai, mix in asafoetida and mustard seeds, ajwain.
• When mustard seeds crackle mix in ground masala and broad beans.
• Put the rest of the vegetables in layers one on top of the other.
• Sprinkle salt, dhana-jeera powder, garam masala and turmeric powder.
• Stir fry for five minutes on high flame heat.
• Pour out one cup of water & sprinkle wheat flour, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
• Mix in fried muthiyas and jaggery & again simmer (boil slowly at low temperature) for 15 minutes.
• Stir the vegetables occasionally.
• Serve hot decorated with scraped coconut

Easy Rice Pudding

 

Ingredients

•  4 cups whole milk 
• 1/3 cup sugar
• 1/2 cup cooked rice (Jasmine rice is perfect for this pudding)
• 1 tsp vanilla extract
• 1/4 tsp grated nutmeg
• 5-6 saffron threads
• 2 tbsp custard powder
• Chopped nuts.

Method

• Bring milk and sugar to boil in medium-large saucepan.
• Add rice and custard powder and turn heat to low.
• Add nutmeg powder & saffron
• Keep boiling on low for 30 minutes
• After 20minutes, I normally turn it up to high again and rapidly boil the mixture for an added 5 minutes or so.
• Add vanilla extract.
• Let it cool for 5-10 minutes and add some chopped nuts.

serve warm or cold.

Coconut Barfi

Ingredients:

• 1 cup dry grated coconut or coconut powder
• 3/4 cup sugar
• 1 cup milk
• 2 tbsp ghee
• 4 tbsp khoya powder
• 1/2 tsp cardamom powder
• pinch of  orange food color

Method

• Soak coconut powder in milk for 1-2 hours
• In a heavy pan heat 2 tbsp ghee.
• Add soaked coconut and fry equally till it becomes dry.
• Then add sugar and, stir continuously.
• Add khoya powder, orange food color and cardamom powder for flavour.
• Stir content till it becomes thick and starts sticking to the bottom of the pan.
• Then add 1 tsp ghee & stir for 1 min. The mixture should become soft.
• Pour this mixture into a greased pan or plate so that it will spreads equally.
• Let it cool for 10 mins. then cut into square or diamond shapes.

Decorate it with chopped almonds.

Semolina/Rava/Suji Appam

Ingredients:

• 1 cup semolina or suji
• 1 cup butter milk
• 1 small onion chopped
• 1 tsp mustard seeds
• 1 tsp oil
• 2 green chillies finely chopped
• 1 pinch of asafoetida
• salt to taste
• a few fresh curry leaves, torn into small pieces

Method:

• Soak semolina in a butter milk & keep aside for 2-3 hours.
•  Heat 1 tsp oil in a small pan. Splutter the mustard seeds in the oil, then add the onion, green chillies, curry    leaves and asafoetida and fry for about 1 min.
• Pour the tempering over the suji batter and mix thoroughly. Add salt as per taste.
• Heat the appam chatti or mould on a medium-high flame and dribble a couple of drops of oil in each depression.
• Now drop the suji batter by the teaspoon into each depression, filling it 3/4 of the way to the top.
• Let the appams cook over medium heat, until the batter starts solidifying around the edges, turning opaque.
• Carefully turn over each appam with a thin spoon.
• Let the appams cook for another minute or so, till they are cooked and golden-crisp on the top and bottom.

Serve hot with a coconut chutney.

Aloo Methi Paratha

Ingredients:

For Dough:

• 3 cups Whole Wheat Flour
• 2 tbsp oil
• Salt to taste
• water to knead

For the Stuffing:

• 2  cups of Methi Leaves, washed and chopped
• 2 large Potatoes, cooked, peeled and mashed well
• 2-3 Green Chillies, very finely chopped
• ½ tsp Amchur Powder
• 1 tsp Cumin Seeds, roasted
• ¼ tsp Hing/Asafoetida
• Salt to taste

Method:

For the Dough:

• Sieve atta and mix in salt & oil.
• Slowly add  water as and when required and make stiff dough.
• Cover and keep it aside for at least half an hour.
  

For the Filling:

• Mix in chopped green chillies, dry mango powder, roasted cumin seeds, salt to taste with chopped methi/fenugreek leaves and mashed potatoes.
• Make equal lemon sized balls and keep them aside.
  

For the Paratha:

• Knead the dough again for a minute and make equal lemon sized balls.
• Roll this dough ball in flour and roll them using a rolling pin into thick poories4-5 inch in diameter.
• Place one aloo-methi ball in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
• Mean while, heat a griddle or flat pan at high flame and lower it to low-medium flame.
• Gently dust off the excess flour and place Stuffed Paratha on hot griddle and cook on both the sides till its cooked well and brown spots start to appear on top.
• Apply little ghee/oil if desired.

Serve hot Aloo-Methi Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Lemon Pasta

Ingredients:

• 1 Small onion chopped
• 1clove garlic, minced
• 1 tbsp olive oil
• 1 pound Casarecci pasta or you can use any type of pasta
• 1-1/2tsp grated lemon peel
• 1tsp black pepper
• 1/2 cup fresh or frozen chopped bell pepper
• 1/2 cup tomato chopped
• 2tbsp grated Parmesan cheese
• Salt to taste
  

Method:

• Heat oil in a deep pan over medium heat until hot.
• Add onions and garlic; cook and stir until onions are tender.
• Stir lemon peel, salt and pepper into pan. Add Capsicum & tomato & stir for 3-4 min.
• Add 2 cups water & bring to a boil over high heat. Now add pasta & return to a boil.
• Reduce heat to low. Simmer, uncovered, 6 to 7 minutes or until pasta is tender, stirring frequently.
• Let stand 5 minutes. Top with cheese before serving. Garnish as desired

Bean & Cheese Enchiladas

This recipe for enchiladas is simple, yummy & creamy !!!
This is one of those recipe that I never really tried to make at home because they seemed like they’d be time consuming, But they are not at all difficult to make. I made this last week and it was delicious & satisfying :)


For the Enchilada Sauce:

• All - purpose Flour – 1 Tbsp
• Oil – 1 Tbsp
• Tomato Sauce – 8 oz can
• Water – 1/2 cup
• Oregano – 1/2 tsp
• Garlic Powder – 1/2 tsp
• Cumin Powder – 1/2 tsp
• Salt – to taste
• Sugar – 1/2 tsp
• Red Chili Powder – 1/2 tsp
  
  For the Enchiladas:
  
• Corn Tortillas - 6
• Refried Beans - 16 OZ can
• Shredded Cheddar Cheese - 2 cups
• small Chopped Onions
• chopped cilantro
  
  
  Method:
  
• Heat Oil in a pan.
• Add All-purpose Flour and whisk well.
• Once the flour turns light pink, add Tomato Sauce, and Water.
• Add Garlic Powder, Cumin Powder, Oregano, Salt, Sugar and Chili Powder. Mix well, cover and allow to come to a boil.
• Uncover and allow the sauce to thicken (stir frequently). Remove from heat when thickened.
• Preheat Oven to 400F Spray an oven proof pan with Oil and spread a little sauce to coat the bottom.
• Wrap Corn Tortillas in a damp paper towel and microwave for 2 minutes.
• Spread each Tortilla with 1-2 tablespoons of Sauce.
• Place 2-3 Tbsp of Refried Beans along the center of the Tortilla.
• Sprinkle Cheese and Onions on top of the beans.
• Roll the Tortilla and place it seam side down in the pan.
• Repeat with remaining tortillas.
• Spread remaining Sauce over the rolled Enchiladas.
• Sprinkle Cheese, Onions and cilantro over the top.
• Bake uncovered for 15-20 minutes at 400F in the oven.
• Let rest for 5 minutes, cut and serve. If desired, garnish with cilantro and chopped onions.
  
  

Stuffed Cucumber

Ingredients:

• 4-5 pieces (2'' long) of cucumber or 1 English cucumber
• 2 tbsp oil
  For filling or stuffing
• 1/2 cup coriander leaves, chopped
• 1/2 cup coconut, grated
• 1/2 cup roasted peanut crushed
• 1 tbsp roasted sesame seeds powder
• 1 tsp red chilli powder
• pinch of hing
• Salt to taste
• 1/4 tsp turmeric powder
• 1 /2 tsp dhana jeera powder
• 1 tsp jaggery
  

Method :

• Cut cucumber and make one slit lengthwise for stuffing.
• Mix all ingredients for filling and stuff in the cucumber pieces.
• Heat oil in a kadai.
• Add cucumber pieces.
• Cover and cook on medium heat till cucumber is cooked but tender and crisp, not over cooked.
• Ready to be served with Roti or paratha
  
  

Sol Kadhi

Recently I have had sol kadhi in my friends house & when I had first sip of this kadhi it was so refreshing. This is the first time I made sol kadhi, and it turned out very testy.
Chilled refreshing Sol Kadhi is a perfect drink for the hot & soaring temperatures :)

Ingredients:

• 1 Coconut milk tin
• 8-10 Kokam pieces
• 2 cloves garlic (optional)
• 1/2 inch ginger
• 1-2 green chili
• 1 tsp cumin seeds
• chopped coriander leaves
• Salt to taste
  

Method:

• Soak kokam in about 3 tablespoons of warm water.
• The water will turn reddish pink. Grind the garlic, ginger and green chili. Mix the coconut milk, garlic, ginger and green chili paste, salt, kokam water & cumin seeds together.
• Sprinkle chopped coriander leaves on top.
• Keep in the refrigerator.
• Serve chilled with hot rice, khichadi or is great for any meal.
  

Broccoli Soup

Ingredients:

• 2 tsp olive oil
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 medium potato, peeled and cubed
• 4 cups fresh broccoli, including stems, chopped
• 2 cups vegetable broth
• 1 1/2 cups milk
  

Method:

• Heat oil on medium heat in a soup pot.
• Gently sauté onion and celery for 3-4 minutes, until onion is softened.
• Add potato and chopped broccoli, followed by the broth and milk.
• Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
• Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth.
• Return soup to pot and heat gently until ready to serve.

Green peas Kachori

Ingredients :

• Maida or all purpose flour - 1 cup
• wheat flour - 1/2 cup
• oil - 1 tbsp.
• green peas - 1/2 cup
• ginger-paste - 1 tsp
• Aniseeds (saunf) - 1 tbsp.
• Green chilies paste - 2 tbsp
• oil - For frying
• salt to taste
  
  Method :
  
• Heat oil in a pan, add the ginger paste, chilli paste and the aniseed .
• Fry this mixture for 2 mins, the add the green peas and salt.
• Cook this for 10 mins then allow it to cool. The mixture should be dry.
• Grind this peas mixture in a blender.
• Mix together the flours, oil and salt adding water till you form a smooth dough.
• Take a small ball of dough and roll it out, place little filling in the centre and close to form a pouch.
• Roll this out and fry like pooris.

Banana Strawberry Cake

Ingredients:
• 3to4 tbsp unsalted butter at room temperature
• 11/4 cups plain flour
• 1/4 tsp salt
• 1/4 tsp vanilla extract/vanilla essence
• 1/2 cup sugar + 1 tsp for dusting strawberries & banana
• 2 1/2tsp baking powder
• 1/2 cup milk
• 1 cup fresh strawberries chopped
1 cup banana chopped
• a few drops of lemon juice

Method:
• Sprinkle 1 tsp sugar and lemon juice on chopped strawberries and banana and keep aside. This will make them a little moist and juicy.
• Sift together the baking powder, salt and flour.
• Next, whisk the butter and sugar to creamy texture.
• Then add a little flour to the butter and sugar mixture.
• Mix it and then add a little milk and mix. This way, add all the flour and milk little by little stirring to avoid lumps formation throughout.
• Finally, fold in the strawberries and banana to the batter using a spatula.
• Grease and dust baking pan with butter & a little flour to prevent cake from sticking.
• Bake in a 375 degrees F preheated oven for about 35-40 minutes.
• Remove from oven and let cool before cutting pieces

Soy Sauce Noodles

Ingredients:

• 1 lb linguine, fettuccine or other noodle pasta, cooked and cooled
• 4 tbsp olive oil
• 5 to 7 tbsp soy sauce
• 1 tbsp white vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup soybean sprouts
• 1 tsp red pepper flakes
• 1 tsp crushed black pepper
• 1 tsp parsley flakes
• Salt to taste
  
  Method
• In a large bowl, combine the olive oil, vinegar, soy sauce, garlic, ginger. Blend very well.
• Add soybean sprouts, red pepper flakes, black pepper & salt as per taste.
• Toss the noodles with this mixture until the noodles are coated.
• Garnish with parsley flakes and serve either cold or warm.
  
  
  
  
  
  
  
  
  

Avocado Dip

Ingredients:

• 1 large ripe avocado, peeled and pitted
• 1 ripe tomato chopped
• 1 small onion chopped
• 2 cloves garlic
• 2-3 green chilies chopped
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and ground black pepper to taste
  
  Method:
• Cut the avocados in half and remove the pits & Cut into pieces.
• Then place in a food processor with chopped tomatoes, onion, lime juice, garlic & green chillies. Add salt & pepper & chopped cilantro cover and blend until smooth.
• Chill thoroughly and serve avocado dip with tortilla chips.
  

Simple Baigan Bharta

In my family we make this kind of bharta which is one of the simple, easy and delicious.

Ingredients:

• 1 medium-sized eggplants
• 2 tbsps cooking oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp hing
• 4-5 curry leaves
• 3-4 dry red chillies
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• salt to taste
• 2 tbsps finely chopped fresh green coriander
• 1 tsp lemon juice
  

Method:

• Apply some oil on eggplant & roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft.
• Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.
• Now heat a pan on medium heat and add the cooking oil. When hot, add the cumin seeds, mustard seeds & hing and cook till the spluttering stops.
• Add the curry leaves & dry red chillies & fry for 1 minute.
• Add all the powdered spices, including the garam masala & salt to taste. Stir well and cook for 2- minutes, stirring often.
• Now add the eggplant and mix well. Add the chopped fresh coriander, lemon juice and stir. Cook another minute and turn off the heat.
  Serve hot with roti.

Baigan Bharta (Northindian Style)

Ingredients:

• 1 medium-sized eggplant
• 2 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp hing
• 1 medium-sized onions finely chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 green chillies chopped
• 1 large tomatoes chopped fine
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tsp cinnamon & clove powder
• salt to taste
• 2 tbsp finely chopped fresh green coriander

Method:

• Baingan Ka Bharta requires that the eggplant be roasted. You can roast on a gas cooktop or grill in the oven or on barbecue grill. Before roasting need to apply some oil on eggplant.
• Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft.
• Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft.
• 'Roast' in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft.
• Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.
• Now heat a pan on medium heat and add the cooking oil. When hot, add the cumin seeds, mustard seeds & hing and cook till the spluttering stops.
• Add the onions and fry till soft and translucent.
• Add the garlic and the ginger and fry for 1 minute.
• Add the tomato and all the powdered spices, including the garam masala & salt to taste. Stir well and cook for 3-5 minutes, stirring often. Sprinkle a little water if needed.
• Now add the eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.
• Serve hot with roti or naan.

Almond Biscotti

I got this Biscotti recipe from Montione's Biscotti Bakery http://www.montionesbiscotti.com/
Mary Montione is the owner of Montione’s Biscotti Bakery in Plainville, MA, and has been baking handmade gourmet biscotti cookies since 1988.

We tried these biscotti, it came out tasting simply great !!!!


Ingredients

• 1 cup (2 sticks) butter, room temperature
• 2¼ cups sugar
• 5 large eggs, room temperature crack in bowl and lightly beat just to break yolks
• 1 tbsp pure vanilla
• 2 tbsp pure almond extract (optional)
• 1-1/2 tsp Anise seeds
• 5 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups almonds (whole or lightly toasted, coarsely chopped)
  
  Method
• Preheat oven to 350°
• Prepare two sheet pans. Lightly grease or use baking paper. Set aside
• Roast almonds. Conventional ovens, about 10 minutes at 350°. Almonds should look light brown inside and not white in color. Cool. Coarsely chop in food processor or use chopped almonds & roast. Set aside
• Drop oven to 325°
• Combine flour, baking powder, salt & anise seeds. Set aside
• Beat butter and sugar with electric hand mixer at medium speed until light and fluffy. About 3 minutes. Scrape sides and bottom of bowl
• Add vanilla and almond extract to eggs.
• Then add egg mixture to butter/sugar mixture in four to five parts. Mix well After each addition until light and fluffy (about 2 minutes).
• Scrape sides and bottom of bowl after each addition. Repeat steps until all eggs are added
• Add flour mixture and almonds. Mix at low speed until combined
• Place dough on a cutting board lightly dusted with flour. Dust your hands with flour.
• Use only enough flour so dough does not stick to the board or your hands.
• Do not overwork dough. Divide the dough in half. Roll a log about 13” long (about 1 ½” diameter)
• Transfer to baking sheet. Press down to form a log about 4 ½” wide ( ½ “ high). Logs will spread ½” to 1” when they bake. So place unbaked logs 1 ½” to 2” apart from each other on pan.
• Bake in preheated oven at 325° for 35 minutes or until a light gold color (do not overbake)
• Remove from oven. Increase oven to 350°
• When logs are cool enough to handle (10-15 minutes), slice with a knife. Okay if completely cooled. Cut straight or on diagonal about ½” in width. Flip side down on baking sheet. Return to oven about 10 minutes or until browned to your preference. Watch not to burn.

Mango Ice Cream

This is a simple and easy dessert recipe that you will love to make, especially now because it is a summertime :)

Ingredients:

• Cool whip -- 8 oz
• Evaporated milk: 12 oz
• SweetendCondensed milk: 7 oz
• Mango pulp : 11/2 Cup
  
  Method:
• Before making Ice cream, first take out cool whip out of the freeze for 30 mins.
• Then mix cool whip, evaporated milk and sweetened condensed milk together.
• And bit it with a hand mixer. for 20 mins.
• Then add mango pulp as per your taste and the colors u want.
• Again bit it for 10 mins. And then keep the mixture in freezer in a container with lid.
  

Enjoy :)

Patra (Colacasia Leaf Rolls) / Allu Wadi

Ingredients

• 8-10 Patra or allu(colocassia) leaves
• 1 cup Besan
• 2 tsp Ginger paste
• 1 tsp Each dhania- jeera powder
• 1 tsp Chilli powder
• 1 tsp garam masala
• Pinch of Hing powder
• pinch of soda bicarb
• 4 tbsp Tamarind pulp
• 4 tbsp Gud
• Salt to taste
• Oil for deep fry or shallow fry
• 1 tbsp grated coconut for garnishing
  
  For Seasoning
• 1 tbsp mustard seeds
• 1 tbsp sesame seeds
• 1 tbsp cumin seeds (optional)
• 8-10 curry leaves
  
  Method
  
• Mix the gud and tamarind pulp, keep aside for 15-20 min so gud will dissolve.
• Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
• Mix the besan, dhania, jeera, chilli powder, ginger paste, hing and salt.
• Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.
• Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
• Place another leaf over this and repeat the besan application.
• Do the same with two more leaves.
• Tuck in the edges along the length and roll like a scroll.
• Repeat with the rest of the leaves. Set all this rolls on a dhokla stand. Spread some oil on a dhokla thali so roll won't be stick to the thali
• Steam rolls for 15-20 minutes in a pressure cooker, do not use the whistle.
• When cool, slice into 1"- 3" thick slices and deep fry or shallow fry.
• Now for seasoning heat 1 tbsp oil in a kadai & add mustard seeds, sesame seeds & cumin seeds, allow to splutter then add curry leaves.
• Add this seasoning on the ready patra & mix well. Then garnish with grated coconut & serve.

Murukku / Chakali

Ingredients

• Rice flour 3 cups
• Plain curd or dahi 3 tbsp
• warm water 1 cup or as required
• salt to taste
• cumin seeds 1 tsp
• sesame seeds 1 tsp
• red chili powder 1/2 tsp
• black paper powder 1/2 tsp
• oil for deep fry

Method

• Mix all the ingredients in a bowl except water & oil.
• Now add a warm water little by little and knead to make a soft dough.
• Heat oil in a kadhai and press bits of dough through a mould.
• Fry the chakli in the oil till crispy and brown.
• Drain with a perforated spoon and remove.
• Rice chakli or murukku is ready to serve.

MIX DAL HANDVO

Ingredients

• Rice - 2 cups
• gram dal - 1 cup
• tuvar dal -1/2 cup
• mung dal 1/2 cup
• udad dal 1/2 cup
• grated carot 1 cup
• methi leaves 2 cups
• red chili poweder
• ginger paste
• sugar to taste or 1 tab spoon gud
• 1 cup oil
• salt to taste

Method

• Wash and keep all dals and rice in separate bowls in water for 1 night. (almost 7/8 hours)
• Next morning grind them in a grinder and make consistent batter like idli/dosa batter.
• Keep the batter till evening. (6/7 hours).
• Now add the methi leaves, grated carrot,
• Heat water and mix some oil, and soda in it. Mix this in handawa batter.
• Add salt to taste, red chili powder, ginger paste and some gud or sugar.
• Brush a non stick pan with oil. Pour the batter in it. Sprinkle some 'til' over the batter. Cook till done.
• Change the side carefully and again cook till done.
• After the handwa is done, take it in a plate and let it cool.
• Cut into pieces and serve with chatani, ketchup .

Strawberry banana cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup brown sugar or regular sugar
• 1 tsp pure vanilla extract (optional)
• 2 large ripe bananas, mashed
• 1 cup fresh strawberries cut into small pieces
• 2 1/2 cups all-purpose flour or maida
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon powder
• pinch of salt

Method

• Preheat oven to 350 degrees F . Line a cookie sheet with paper liners or grease with butter.
• In a small saucepan melt the butter. Set aside.
• In a medium sized bowl whisk together the brown sugar, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
• In another large mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt.
• Gently fold in the berries, making sure they are coated with flour.
• Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined.
• Divide the batter evenly on the cookie sheet, using one small spoon or an ice cream scoop. Place in the oven and bake for 12-15 min.
  Makes 25-30 cookies.
  
  
  
  

Navratan Korma

Navratan Korma is a Mughlai Dish generally served with naan or parotha or kulchas.

The name Navratan means nine gems so this korma is made by using nine kind of vegetables , dry fruits & paneer.



Ingredients

• 4 tbsp oil or butter
• 1/2 cup cashews & raisins
• 1 cup paneer cubes
• 2 medium-sized onions chopped or fine paste
• 2 tsp garlic paste
• 1 tsp ginger paste
• 3 tomatoes chopped or paste
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp garam masala powder
• 1 cup peeled, cubed potato
• 10-12 french beans chopped in to 1-2 inches
• 2 medium carrots chopped into small cubes
• 1/2 cup green peas
• 1 cup cauliflower florets
• 1 medium-sized green bell pepper, seeds removed and cut into 1" squares
• 1 cup pineapple cubes (optional)
• 3 tbsp heavy cream or sour cream
• Salt to taste

Method

• Cut all the vegetables & boil in a microwave or in pressure cooker. In microwave cook for 10-15 min. In pressure cooker make two whistles.
• Heat a deep pan on medium flame and add 1 tsp of butter to it. Now add the cashews & raisins and fry till slightly darker. Remove and keep aside on paper towels, for later use.
• Do the same for the paneer cubes and keep aside for later.
• In the same pan, add the remaining butter and heat. Now add the onion paste and fry till slightly browned.
• Add the garlic and ginger pastes and fry for 1 minute. Now add the tomato paste and fry for another 1 minute.
• Add all the spice powders and fry the masala till the butter begins to separate from it.
• Stir often to keep the masala from sticking to the pan and burning.
• Now add 1 cup of warm water to this masala and mix well. Cook for 1 minute.
• Add all the vegetables, pineapple, paneer and previously fried cashews & raisins. Mix gently but well making sure not to mash or break the pieces of the vegetable. Cook till veggies are done.
• Add the cream, season with salt to taste, stir and turn off heat.
• Serve with hot roti or naan.

Masala Idli

Sometime I am wondering what to do with leftover idlis, there are number of dishes which we can be prepared by using leftover idlis. Here is the one of the dish that I prepared first time & it came out very good with different taste.


Ingredients

• 6-8 leftover idlis cut into half
• 1 small onion chopped
• 1 tsp ginger paste
• 3-4 green chilies finely chopped
• 4-5 curry leaves
• 1 tsp turmeric powder
• 1 tsp sugar
• salt to taste
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• Chopped cilantro

Method

• Heat oil in a nonstick pan. Add mustard seeds, cumin seeds.
• Once they splutter add urad dal, chopped green chili, ginger paste & curry leaves. Fry for 2 min.
• Then add chopped onion & fry till its little brownish.
• Then add turmeric powder, salt & sugar. Cook for 1 min.
• To this add the idli pieces. Simmer for 2 min.& cover with lid.
• Idli will absorb the oil & it will become soft you may add some water also for softness.
• Sprinkle some chopped cilantro & cook for 1-2 min.
• Serve with green chutney or podi.

Dal Makhni

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  Ingredients:
• Black grams 1 cup
• Bengal grams or black masoor dal 1/2 cup
• Kidney beans 1/4 cup
• Ginger 1 inch
• Green chili 2-3
• Butter 2 tbsp.
• Sour Cream 2 tbsp.
• Milk 1 tbsp
• Finely chopped tomatoes 3
• Finely chopped onions 2
• Garlic 7-8 pieces
• Cumin seeds 1 tsp.
• Asafoetida 1 pinch
• Red chili powder 2 tsp.
• Garam masala 2 tsp
• Salt to taste
  
  Method:
  
• Thoroughly wash black grams, bengal grams or masoor dal and kidney beans. Then soak it in water for about 7-8 hours .
• Pressure cook for about 10 minutes (3-4 whistles).
• Heat 2 tbsp. of butter in a pan.
• Fry asafoetida and cumin seeds in it. Add thinly sliced green chili. Heat till it gets slight brown in color.
• Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
• Add chilli powder, finely chopped tomatoes, garam masala and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
• Then add 1 tbsp. of heavy cream or sour cream & 1 tbsp milk. Cook again for 2 min.
• Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
  
  Dal Makhni is ready to serve. Decorate with sour cream.
  

Gujarathi White/Khata Dhokla

Ingredients

• 3 cup Rice
• 1 cup Urad dal
• 2 tbsp oil
• Salt to taste
• 1 tbsp ginger paste
• 1 tbsp black pepper crushed
• 1 tsp sugar ( optional)
• 1 tsp soda bi-carbonate

For Seasoning

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp sesame seeds
• 5-6 curry leaves
• 3-4 green chillies slitted
• chopped cilantro

Method

• Soak rice & urad dal separately for 5-6 hours.
• Then grind both of them into a fine paste & mix them together.
• Cover it & keep it for around 6-7 hours for fermentation.
• After 6-7 hours in the fermented batter add ginger paste, salt, sugar, soda, oil & mix very well.
• Oil the dhokla stand plates, pour a little batter, sprinkle coarsely ground pepper corns or you can use black pepper powder and steam it in a pressure cooker without the whistle or in a steamer.
• The dhokla should be ready in about 15 minutes time. You can check if dhoklas are cooked by passing steel knife through it, if it comes out clean it is done.
• Cut it in diamond shapes.
• Now make the seasoning, heat 11/2 tsp oil in a pan then add mustard seeds, cumin seeds, sesame seeds.
• When they stop spluttering add curry leaves & slitted green chillies.
• Pour this seasoning over the dhokla & sprinkle chopped cilantro.

Serve hot or cold with green chutney or tamarind chutney.

Khandvi / Surali Wadi

This is one of the yummy Gujarathi dish. This is a perfect dish for teatime snack. But the key to making Khandvi is to get the batter to the right consistency and to get it to roll . By personal experience lots of time I have made big flop in this if my measurement goes wrong. But I am sure you will have fun to make this dish & while eating this khandvi it is alway yummy .........!!!!!!


Ingredients :
• Bengal gram flour - 1 cup
• Buttermilk - 1 cup
• Turmeric powder - 1/4 teaspoon
• Oil - 2 tablespoon
• Sesame seeds - 1 teaspoon (optional)
• Mustard seeds - 1/2 teaspoon
• Coconut scraped - 1 tablespoon
• Coriander leaves - A few
• Asafoetida - 1/8 teaspoon
• Green chillies - 2 no's chopped
• Curry leaves - A few
• Salt to taste

Method :
• Mix besan, salt and turmeric powder in buttermilk to form a batter.
• Heat oil in a heavy pan, add batter and stir continuously to avoid lump formation.
• Cook till the mixture does not taste raw, stirring continuously, when done pour a ladleful on a plate or you can use aluminum foil.
• Spread as thin as possible with the back of a large flat spoon, in circular outward movements as for dosas.
• When cool, cut into 2" wide strips carefully roll each strip, repeat for all plates.
• For seasoning heat oil in a pan, add mustard seeds , asafoetida, curry leaves and chillies.
• Finally add sesame seeds and immediately pour over rolls, garnish with coconut and coriander leaves.
• Enjoy khandvi with garlic/green chutney.

Carrot/Gajar Ka Halwa

Ingredients

• Grated carrots -3 cup
• Milk -2 cup
• Milk powder or mawa - 3-4 tbsp
• Sugar - 2 cup
• Ghee - 2 tbsp
• Dry fruits (almond, cashew nuts, pista & raisins) - 1/2 cup
• Cardamom powder - 1 tsp

Method

• Add milk & grated carrots in heavy base pan & bring it to boil.
• Cook over on medium heat until all milk gets dried up. Stir the mixture occasionally.
• Add sugar, cardamom powder & dry fruits & stir continuously for 5 min.
• Add ghee & mawa. Again stir well & cook on low heat until ghee start separating.
• Decorate with dry fruits & serve hot or cold.

Beetroot Pulao

Ingredients

• 1/2 cup small beetroot peeled and diced
• 1/2 cup grated beetroot
• 2 cups basmati rice
• 1/2 cup coconut grated
• 1 cup water
• 1 tablespoon olive oil
• 1 bay leaf
• 3-4 cloves
• 1 inch cinnamon
• 2 cardamom
• 1/4 tsp cumin seeds
• 3-4 whole black pepper
• 1/2 small onion chopped
• 2 garlic cloves minced
• 1 tsp grated ginger
• 1-2 green chilly chopped
• 5-6 curry leaves
• 1/4 tsp turmeric powder
• Salt to taste

Method:

• Wash the basamati rice & keep aside for 15-20 min.
• Heat oil in a vessel, add all whole spices like bay leaf, cinnamon, cardamom, cloves, black pepper & cumin seeds.
• Add curry leaves & green chillies after that add onion, ginger & garlic, Saute them until the onion are transparent.
• Add grated coconut, diced beets & turmeric powder & saute it for 3-4 min.
• Pour 1 cup water & season with salt.
• Add washed rice, stir it. After it comes to a boil reduce the flame & add grated beet.
• Cover & cook until the rice is done.
• Garnish with coriander leaved & grated beet.

Stuffed Green Chillies

Ingredients:

• 5-6 Big or long green chillies
• 1 small onion chopped
• Garlic paste 1/2 tsp
• Peanut powder 1/2 cup
• Besan or gram flour 1/2 cup
• Amchur or dry mango powder 1/2 tsp
• Pinch of asafoetida or hing
• Red chilly powder 1/2 tsp
• Turmeric powder 1/2 tsp
• Garam masala 1/2 tsp
• Dhana-Jeera powder 1/2 tsp
• Chopped cilantro 1/2 cup
• Salt to taste
• Oil for shallow fry

Method

• Slit the green chillies lengthwise, remove all the seeds & keep aside.
• In a frying pan heat 1tbsp oil, after heating oil add hing, chopped onion & garlic paste, saute for 4-5 min till onion become transparent.
• Now add besan, peanut powder, amachur powder, turmeric powder, red chilly powder, garam masala, dhana-jeera powder & salt to taste.
• Roast all these ingredients till it become golden colour.
• Add chopped cilantro & roast it again for 2 min.
• After making this stuffed masala keep this aside & let it cool completely.
• Fill in each of the green chilly with the masala mixture as prepared.
• Grease frying pan with 1 tbsp oil.
• Place the chillies in the pan, shallow fry all of them until chillies are done.
• Remove in a serving plate & garnish with some roasted masala.

Curd/Dahi Pudding

Curd or dahi pudding is very easiest recipe. When I ate this pudding first time at my friends house I was amazed because the taste of this pudding is like same as 'Kharwas'. Kharwas is the marathi name of a sweet steamed pudding made out of milk given by a cow or buffalo within a day after she has calved. Cheek (in Hindi). I just wanted to share this recipe. If any one like Kharwas or cheek then just try it !!!!!!

Ingredients:

• Condensed Milk - 1 Cup
• Milk - 1 Cup
• Plain Curd - 1 Cup
• 1/2 tsp cardamom powder
• 1/2 tsp nutmeg powder
• 1/2 cup dry fruits (Almonds, Pistachio) Crushed.

Method:

• Mix all the above ingredints well and keep it in the pressure cooker for 30 minutes for normal heat. Do not place the whistle on the cooker.
• After taking it out let it be cool and keep it in the refrigerator for some time and it is ready to serve.

Chilli Pakora

This is a ultimate snack in winter season. There are lots of varieties in pakoras but I think this is one of the spicy pakora. This delicious snack for those who enjoy the spicy food ----



Ingredients:

• 1 cup Besan / Gram flour
• 1 tbsp rice flour
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tsp chaat masala
• 1 tsp cumin powder
• 1 tsp ajwain
• salt to taste
• 2 boiled potatoes
• 6-8 large green chillies
• oil for deep frying

Method:

• In the besan add rice flour, salt, red chili powder, turmeric powder & ajwain. Add water as required & make little bit thick batter. Keep aside for 15 min.
• Slit green chillies & remove the seeds.
• Peel & grate boiled potatoes then add chaat masala, cumin powder & pinch of salt. Mix well.
• Stuff a little portion of this potato mixture in to the green chillies & again cover the chillies using this mixture.
• Heat oil in a kadhai. Deep stuffer green chillies in to the besan batter & deep fry until golden brown.

Poha Cutlet

Phoha Cutlet is so easy to make & tasty too -----

Ingredients:

• 2 Boiled potatoes
• 3 cup thick poha
• 1 small onion chopped
• 3-4 green chillies
• 1/2 cup cilantro
• 1/2 tsp lemon juice
• 1/2 tsp sugar
• salt to taste

Method:

• Wash poha evenly and keep aside in a bowl.
• In a large bowl combine chopped onion, chopped cilantro, finely chopped green chilly, lemon juice, sugar & salt.
• Mash the potatoes & add to the onion mixture.
• Add washed poha & mix gently all together.
• Mix everything & make small balls & press gently.
• Shallow fry them in frying pan on medium heat.

Rawa / Suji Laddu

• 
  
  
  
  
  
  
  Ingredients:
• 2 cups fine rawa (semolina) + 1 tbsp melted ghee
• 1 cup fresh grated coconut
• 1 and a half cups sugar + 1 cup water for syrup
• 1 tsp Cardamom powder, resins & 1 tsp ghee
  
  Method:
• Mix rawa and ghee in a glass bowl.
• Microwave on high power for 4 to 5 minutes. Stir in-between after 2 minute.
• Roast on light golden yellow color. Keep aside.
• In a small glass dish, microwave coconut on high power for 1 minute, stirring once in-between after 30 seconds. Keep aside.
• Mix water and sugar in bowl and microwave on high power for 3 minutes, stir to dissolve sugar and microwave again for 1 to 2 minutes.
  Syrup should be just slightly sticky.
  Check stickiness with thumb and index finger.
• Mix rawa, coconut, cardamom powder, resins and remaining ghee together.
  Mixture will be very loose at first. Keep it aside for cooling.
• After 3-4 hours when it becomes dry but soft enough, roll into small round laddu.

Corn Tikki

Ingredients:

• Fresh corn grated - 2 cups
• Corn flour as required - 3 tbsp
• Coriander leaves/cilantro(chopped) - 1/4 bunch
• Cumin seeds - 1 tsp
• Til or sesame seeds - 2 tsp
• Garam masala powder - 1tsp
• small 1 onion chopped
• Ginger garlic paste - 1tsp
• Green chillies -2 nos.
• Oil - for frying
• salt to taste
  
  Method:
• Make a mixture of chopped green chillies, cilantro, onion & garlic-ginger paste.
• Add garam masala, cumin seeds, sesame seeds & salt to taste.
• Now add the grated corn.
• Keep this mixture aside for 20 min.
• To get a firm texture add corn flour & mix well.
• Make round balls out of the mixture & press it gently to give it a round shape.
• For deep frying heat oil in a kadhai.
• Check the temperature for cooking the tikkis by adding a small piece into the oil.
• If it floats up without breaking then oil is ready for frying.
• Add the tikkis slowly in the oil & cook till golden brown.
• Serve hot & crispy tikkis/patties with your favourite chutney or tomato kechup.

Mango Salsa

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Ingredients

• 4-5 mangos - chopped into ~ 1/2 - 1 inch chunks
• 1 small Red onion - chopped (could use 1/2 if you don't like onion so much)
• 1 - 2 jalapeno peppers, chopped (# depends on how spicy you like it!)
• 1/2 cup or more freshly chopped cilantro
• 4-5 tomatoes, chopped
• Salt and pepper to taste
  
  serve it with chips or tortia.

Roasted Potato Salad

Ingredients

• 3 medium potatoes
• 3 tbsp olive oil
• 1/2 tsp red pepper
• 1/2 tsp salt
• 1/2 cup mango chutney
• 1-2 tbsp lemon juice
• 1 tsp curry powder
• 2 cup baby spinach or 1 cup chopped cilantro
• pine nuts toasted (optional)

Method

• Preheat oven 425F
• Scrub potatoes and cut in 3/4 to 1 inch pieces.
• In a backing pan combine potatoes, 2 tbsp oil, salt and red pepper.
• Toss to coat.
• Roast uncovered for 20-30 min. stirring occasionally.
• For chutney dressing in a bowl combine mango chutney, olive oil, lemon juice & curry powder.
• Add half the chutney dressing to hot potatoes, toss to coat.
• Add spinach and toss gently.
• Sprinkle with pine nuts.

Kothambir (Coriander) Vadi

Ingredients:
1 cup - gram flour
2 tbsp - rice flour
2 tbsp – jawar flour
1 tsp red chilli powder
2 - garlic pods (optional)
1" - ginger
1 tsp - cumin seeds
1 tsp mustard seeds
1 tsp sesame seeds (Till)
1 or 2 tbsp - oil
1 bunch - fresh coriander leaves
sugar to taste
Lemon juice to taste
salt to taste

Method:
Wash the coriander leaves and dry completely, chopped finely.
Crushed the garlic, ginger and cumin seeds.
In a large bowl, mix the gram four, the rice flour and jawar flour
Add the chopped coriander leaves, red chili powder, lemon juice, salt and sugar to taste and crushed garlic ginger.
Mix well. Make a deep well in the centre and pour the oil and mix well.
Add enough water to make stiff dough.
Make cylindrical rolls.
In a sieve arrange the rolls and steam for about 20- 25 minutes.
Cool completely when done.
Cut the rolls into small pieces as desired.
Heat some oil in a pan & made a tadaka using mustard seeds & till.
Spread this tadaka on the vadi.
Garnish with fresh coconut and coriander leaves.
Serve with garlic chutney or green coriander chutney

Microwave Egg less Cake

Ingredients:
• Maida (plain flour) - 1 cup
• Milk - 1 1/2 cups
• Cocoa powder - 1 1/2 tsp
• Vanilla essence - few drops
• Sugar - 1 cup
• Oil - 3/4 cup
• Baking soda -1 tsp
• Raisins - 1/4 cup
• Chopped nuts - a hand full

Method:
• Boil milk in a pan, Add the raisins and allow the milk to cool down.
• Blend this mixture in a blender till the raisins are ground well.
• Add the oil and blend again till it becomes thick in consistency.
• Add the sugar and again blend for another few minutes.
• Transfer this mixture into a bowl.
• Sieve the Maida along with the baking powder and cocoa powder.
• Add the flour little by little to the blended mixture and gently mix in 1 direction only.
• Add to this, the chopped nuts dusted in a little flour and the vanilla essence and again mix gently.
• Grease a large microwavable dish and pour in the batter.
Microwave for 10 minutes on high checking once in between.
• Allow to stand for 2 minutes.
• Remove the cake and allow cooling.


Chocolate Frosting
3 Cups powdered sugar
2/3 Cup baking cocoa powder
1/3 Cup milk
½ Cup butter
1 tsp vanilla
Blend sugar and cocoa powder. Melt butter, then add butter, milk and vanilla to sugar/ cocoa powder mixture. Beat for a few minutes until well blended. Frost cooled cake.