Ingredients:
- All purpose flour – 1 cup
- Mango – 1 large
- Condensed milk – ½ cup
- Powdered sugar – ½ cup
- Milk – 3-4 tbsp
- Butter / Ghee – 1/3 cup
- Cashew nuts – 2 tbsp
- Baking powder – 1 tsp
- Baking soda – ¼ tsp
Method:
- Preheat oven at 350 F.
- In a mixing bowl add all purpose flour, baking powder & baking soda. Strain the mixture twice and mix well.
- In separate bowl mix ghee or soft butter, mango pulp and condensed milk whisk them nicely.
- Also add powdered sugar and mix well. Cut cashews into small pieces.
- In a separate large mixing bowl mix dry ingredients and wet mixture. Whisk the batter rigorously until all lumps get dissolve. Also add cashew nut pieces in the batter.
- Grease the baking pan or cake mold with ghee or butte
- Pour the batter in the baking pan and tap it on surface so that it gets even. Place the cake mold in the oven and bake for 25 - 30 minutes on 350 F. Check after 25 minutes.
- Insert a knife or toothpick in cake to check it. The batter should not stick to the knife. If the knife comes out clean that means cake is baked completely.
- Take out the cake from oven and allow it to cool. Now separate the cake from mold.
- For this run knife all around the cake and place the container upside down over a plate. Cake will come out from the mold. Enjoy this cake with hot coffee.
Ingredients:
- Sooji/Rava - 1/2 cup
- Sugar- 1/2 cup
- 1 medium ripen Mango
- Whole Milk - 3/4 cup
- Water - 3/4 cup
- Few Saffron strands
- Cardamom powder - 1/4 tsp
- 6 - 8 Almond sliced
- 8 -10 Raisins
- Ghee 3 - 4 tbsp
Method:
- Cut mango into pieces, keep aside few cubes for garnishing the sheera later. Grind the remaining to a smooth puree and keep it aside.It should yield 1/2 cup approximately.
- Warm 1 tbsp of milk and add saffron(crush the saffron slightly before adding) to it and keep it aside for 10 mins.
- Heat 2 tbsp ghee in a kadai/pan and add sliced almonds and fry until they turn light brown in color, remove and keep aside.
- In the same pan add raisins and fry them until they bulge up, remove and keep them aside.
- Now in the same pan add rava and fry until the rava becomes aromatic and very light brown in color.
- Meanwhile boil water with sugar in another pan until the sugar dissolve.
- Add the boiling water to the roasted rava mixture by mixing it simultaneously and cover it and cook for 2-3 mins until the rava absorbs the water.
- Add the milk and mix again and cook for a minute. Rava would absorb all the liquid and becomes slightly dry now.
- Now add the ground mango puree to it and mix well and cook for a minute.
- Lastly add cardamom powder, saffron milk mixture, roasted sliced almonds and raisins, 2-3 tbsp ghee and mix well.
- Cover it and let it cook for 2 mins Switch off the flame and cover it for 5 mins.
- Garnish with sliced almonds & with mango cubes.
Ingredients:
- Bhendi / Okra - 15 - 20 medium sized
Masala for stuffing:
- Roasted peanut powder - 4-5 tbsp
- Coconut grated- 2 tbsp
- Cumin powder - 1 tbsp
- Coriander powder - 1 tbsp
- Garam Masala - 1 tbsp
- Amchur Powder - 1 tea spoon
- Turmeric powder - 1/4 tsp
- Red chili powder - 1 tea spoon or to taste
- Salt to taste
- Chopped cilantro
For Tadka:
- Oil - 2 tbsp
- Cumin seeds - 1 tsp
- Mustard Seeds - 1/2 tsp
- Hing - 1/4 tsp
- Curry Leaves - 4-5
Method:
- Wash bhendi and let it dry on pepper towel completely.
- Make slits so that you can stuff the masala inside. Cut it into halves lengthwise.
- In a small bowl, prepare the masala by mixing everything together except for salt.
- In a medium pan, take oil and make tadka by adding mustanrd seeds, cumin seeds, hing, curry leaves.
- Now stir in stuffed bhendi and let those cook properly.
- Sprinkle salt and mix it lightly. Make sure the masala doesn't come out.
- Keep it covered for 3-4 minutes.
- Once bhendi becomes soft and masala is cooked, it's ready to serve hot with rotis or with garlic naan.
Ingredients:
- Grated cucumber/kakdi - 1 cup
- Rice flour - 1 cup
- jaggary powder or grated - 1/3 rd cup
- Cumin seeds - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Red Chilli powder - 1/2 tsp
- Salt to taste
- Chopped cilantro
- Ghee/butter
Method:
- Peel and grate the cucumber. Remove the seeds. Add the grated jaggery to it. Heat the nonstick pan on medium high, put cucumber and jaggery mixture in it and the jaggery by heating it on a medium flame.
- Bring to boil the mixture until the jaggery is dissolved and cucumber is cooked. Remove from the flame and cool completely.
- Add salt, red chilli powder, turmeric powder, chopped cilantro and cumin seeds to this mixture.
- Add the rice flour to the mixture by little at a time and mix thoroughly so that they do not form lumps.
- In case the batter becomes too thick add little water. Batter should be in dropping consistency, semi thick.
- Heat a non stick flat pan or tava and apply a ghee or butter on it.
- Spread the ladleful batter on the pan. Put a lid on the pan and cook on a medium flame.
- Cook for couple of mins then flip over and cook on the other side for more couple of mins.
- Serve hot with ghee or butter.
Ingredients
- 1 cup yogurt
- 1 cup fresh cabbage thinly sliced
- 1 green chilli, finely sliced
- Salt & ground pepper to taste
- 1/2 tsp sugar
- 1 tsp roasted peanut powder
- 1 tsp grated coconut
For tarka or tempering:
- 1 tsp. oil
- 1 tsp. black mustard seeds
- 1 dry red chilli
- 4-5 curry leaves
Method:
- Cut cabbage into thin, shot strips, like for coleslaw.
- Mix all the above ingredients with the yogurt. Adjust seasoning.
- Heat oil, add1/2 tsp. mustard seeds. When seeds splutter, add dry red chilli & 4-5 curry leaves, stir and pour over the raita.
- Mix well & Serve chilled.
Ingredients:
- Whole Urad Dal/Skinned black gram: 3/4th cup
- Fenugreek/ Methi seeds: 1/2 tsp
- Ragi flour/finger millet flour : 2 cups
- Salt: As needed.
- Oil for idli mould to grease.
Method:
- Soak the urad dal & fenugreek seeds together for a minimum of 4 hours.
- Grind the urad dal & fenugreek seeds to a very smooth & fine paste with the water used for soaking.
- Scoop out the urad dal mixture to a large utensil. Add the ragi flour, salt & adjust the consistency of the batter (add little water at a time). Batter should be of dropping consistency.
- Allow the batter to ferment overnight or a minimum of 8 hours.
- The batter would have doubled after fermentation. Mix the batter gently.
- Grease the idli moulds. Add enough water to the steamer.
- Add about 2 tbsp of batter to each mould & steam the idlis for 15-20 mins.
- Turn off the heat. Let the idlis cook in the steam for couple of more mins. Remove the mould from the steamer.
- Scoop out the idlis using a spoon or a spatula.
- Serve idlis hot with a sambar & a chutney of your choice.
Ingredients:
- Potatoes - 3 medium size, diced.
- Tomatoes - 1 large, finely chopped.
- Onion - 1/2 finely chopped.
- Garlic - 2-3 cloves, minced.
- Ginger - 1 tsp grated
- Coconut powder - 1 tbsp
- Cumin seeds - 1/2 tsp.
- 1/4 tsp asafoetida
- Cinnamon stick - 1 1inch.
- Red chilli powder - 1/4 tsp or as per taste.
- turmeric powder - 1/4 tsp
- Garam Masala - 1/4 tbs
- Salt as per taste.
- Water about 2 - 2 1/2 cups.
- Oil - 2 1/2 Tbsp.
- cilantro/coriander leaves for garnishing
Method:
- In a sauce pan heat oil, add asafoetida and fry cumin seeds till they start to get brown.
- Add onion, ginger and garlic, fry till the onion start to get translucent. About 4-6 minutes, make sure to keep stirring the onions while frying to prevent them from burning.
- Add the chopped tomatoes, turmeric powder, red chilli powder and salt along with 1/4 cup of water. Cover the pan with a lid and let the tomatoes cook on moderate heat till they become soft and mushy and the oil starts to separates to the sides of the pan, for about 5-6 minutes.
- Finally add the potatoes, give it a quick stir. Add the garam masala, coconut powder, cinnamon stick and 1- 1 1/2 cup of water.
- Cover the lid and let it cook on low medium heat for 10 - 12 minutes or till the potatoes are done.
- Make sure to keep checking the water while the potatoes are being cooked, if the water dries out too quickly add little more water.
- Garnish with cilantro and serve hot with roti, bread, naan or rice.
Ingredients:
- 1/2 cup Toovar Dal
- 1/2 cup Wheat Flour + for dusting
- 1 tsp ajwain optional
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tbsp grated coconut
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A pinch of Asafoetida
- 1 Dry Red Chilli, broken into two pieces
- 1 sprig Curry Leaves
- 3 Kokum petals
- 2 tsp Jagarry powder
- 3 teaspoons Oil
- Water for dal and making dough
- Salt
- 2 tablespoons chopped Coriander Leaves, for garnishing
Method:
- Rinse toovar dal in running water and add it in the pressure cooker. Add 1½ cups water and salt in it.
- Close the lid and pressure-cook it over medium flame for 3-whistles. Remove cooker from flame and let it stand until it is cool down.
- While dal is cooking, prepare dough for dhokli.
- Take 1/2 cup wheat flour, carom/ajwain seeds, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1-teaspoon oil and salt in a big bowl.
- Add water as required in small quantities and knead a little stiff but smooth dough (like paratha dough). Cover with a cloth and let it settle for 10 minutes.
- Open the lid of pressure cooker, Transfer dal to a deep bowl or just keep it inside the cooker and blend it into smooth puree using hand blender. Add 2-cups water and blend again for 5-10 seconds.
- Heat 2-teaspoons oil in a large kadai or pan over medium flame. Add mustard seeds and allow them to splutter. Add cumin seeds, asafoetida, dry red chilli and curry leaves and allow cumin seeds to sizzle.
- Add 1/4 teaspoon turmeric powder and coriander powder, grated coconut and mix well.
- Add pureed dal, 1-cup water, kokum petals, jaggery and salt. Bring it to boil over medium flame and then reduce flame/heat to low and cook for 5-7 minutes.
- Meanwhile, divide dough into 4-equal portions and give them a round shape. Take one dough ball, give it a shape like pattie and put it over rolling board.
- Dust little flour, roll it out into a thin circle of 7-8 inch diameter and transfer to a plate. Repeat the step for remaining dough balls.
- Take one rolled circle over rolling board and cut it into multiple small diamond shapes using knife or cutter.
- Slowly add all diamond shaped pieces (12-14 pieces at a time) into boiling dal and increase flame to medium and cook for a minute or two.
- Add next batch of diamond shaped pieces after 1-2 minutes. Stir occasionally in between.
- Repeat the process with remaining rolled circles, cut them into pieces and add into dal. After adding all pieces, cook them over medium flame until dhokli does not taste raw, about 8-10 minutes. Stir occasionally in between.
- Turn off flame and transfer it to a serving bowl or deep serving plate. Garnish with fresh coriander leaves and serve hot.
Ingredients:
- Wheat flour 1 1/2 cup
- Spinach/ Palak leaves 3/4 cup
- Sambhar powder 1 1/2 tsp
- Garam masala powder 1/2 tsp
- Turmeric Powder 1/2 tsp
- Jeera 1 tsp
- Salt As needed
- Oil 3-4 tbsps
- Butter milk as needed for making the dough
Method:
- Remove the spinach leaves from its stem,clean it and chop it coarsely. Sauteed the wet leaves in a kadai with little oil, just till it reduces in volume.
- Add the sautéed leaves, salt, turmeric powder, garam masala, sambhar powder,jeera and oil and mix well.
- Add required butter milk to make a soft dough, just like we make for roti/chappathis. Keep aside for 20-30min.
- Make equal sized balls and roll to thin rotis.
- Heat a tava, sprinkle little oil and just cook and toast the thepla from both sides .
- Serve with any simple raitha or simply with curd and pickle.
Ingredients:
- 2 Cups whole wheat flour
- 1/2 Cup maida
- 1 Cup ghee or clarified butter
- Salt to taste
- Water to knead the dough
Method:
- In a big bowl add the flours and salt and knead the dough using luke warm water.
- Make it into a pliable soft dough. Keep it covered and set aside for 20-30 minutes.
- After that divide the dough into equal parts.
- Dust the dough in dry atta. Roll it into a big round chapathi.
- Spread this with ghee evenly and sprinkle some atta on this.
- Start making thin pleats out of this and twist the pleated dough. The more the pleats you will get more layers.
- Make it into a pinwheel and dust the rolling board with flour and start rolling gently so that the layers will be there. Make it into a paratha.
- Heat a griddle and cook the parathas on both sides. Apply ghee on both sides.
- Serve hot with any Paneer dish or any other side dish of your choice.
Ingredients:
For Baati:
- 2 cups wheat flour
- 1 tbsp. rawa (semolina)
- 2 tbsp. ghee
- salt to taste
For Daal:
- 1/2 cup toor dal
- 1 tbsp. yellow channa dal
- 1 tbsp. ghee or oil
- 1/2 tsp. garam masala
- 1 tsp. red chilli powder
- 1/4 tsp.haldi (turmeric) powder
- 1/2 tsp. dhania (coriander seeds) powder
- salt to taste
- 1/2 tsp jaggary powder
- 1/2 lemon
- 1 tbsp. coriander chopped
- 1/2" ginger grated
- 1/2 tsp. each cumin, ajwain and mustard seeds
- 4-5 curry leaves
- 2 cups water
Method:
For Baati:
- Pre-heat oven to 350 degrees F/ approx 180 degrees C
- Mix the flour, rawa, salt and ghee.
- Knead very stiff dough with warm water.
- Allow the Dough to rest for 15 minutes.
- Make golf-size round balls and transfer into a baking tray or a pizza stone.
- Bake for 15 min., turn and bake for another 10 min till the outer cover is brown and crusty.
- Once batties are done break open pour some fresh ghee on the halves.
For Daal:
- Wash both dal together add 1 cup water and a pinch of turmeric.
- Pressure cook dal. (Approx.4 whistles will cook the dal).
- Cool the cooker. Remove dal.
- Mix all the spice powders & jaggary in 1/2 cup water to make thin paste.
- Put ghee in a pan and heat.
- Add the cumin, ajwain & mustard seeds. Once they splutter add ginger and curry leaves.
- Add the paste of spice powders. Fry for a minute, add the dal.
- Add remaining water and stir well. Bring to a boil.
- Add lemon juice. Check and add salt if required.
- Garnish with chopped coriander.
For Serving:
Crumble the batties in a bowl. Drizzle some more ghee Ghee and lots of dal on it.
