BADAM KA SHARBAT

Ingredients:

 
 *1/2 kg almond (badam)
 *2 kg sugar
 *1 kg water
 *1 tsp saffron (kesar)
 *1 tsp green cardamom powder (hari elaichi)
 *1/2 tsp potassium meta bi sulphate

How to make badam ka sharbat :

•Soak badam in water for 8-10 hours.
•Peel the outer covering.
•Boil sugar, water, kesar and elaichi powder in it.
•Boil it to one sugar syrup strand.
•Let it cool, then add some syrup to badam and grind it to a fine paste.
•Add syrup and potassium meta bi sulphate to the above.
•Fill it in a bottle.

PANASAPATTU CURRY

Ingredients:

 

 *1 small raw jackfruit
 *1 tblsp oil
 *1 1/2 tblsp tamarind pulp
 *3 green chilies, chopped
 *1 tsp turmeric powder
 *Salt to taste
 *1 tsp chana dal
 *1 tsp urad dal
 *1 tsp mustard seeds
 *2 whole dry red chilies
 *2 tsp coarsely ground ground nuts
 *A small bunch of curry leaves
 *4 cups water

How to make panasapattu curry:

•Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
•Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
•In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
•Once they start spluttering, add tamarind paste and a little water.
•Now add the boiled jackfruit and mix well.
•Serve hot with steaming rice.

NUVVULA PODI

Ingredients:

 

 *1  white sesame seeds
 *6 whole dry red chilies, crushed
 *Salt to taste.

How to make nuvvula podi:

•Heat a heavy bottom pan and dry roast the sesame seeds.
•After a while put in the red chilies and rast them also.
•Take off heat and let cool.
•Grind both the things together and mix salt and store.

MAMIDIKAYA PULIHORA

Ingredients:

 

 *2 raw mangoes
 *4 c cooked rice
 *1 tblsp chana dal
 *1 tblsp urad dal
 *1 ts mustard seeds (rai dana)
 *2 whole red chilies (sabut lal mirch)
 *A bunch of curry leaves
 *1 tsp turmeric (haldi powder)

How to make mamidikaya pulihora:

•Peel, grate or chop the raw mango and mix well with the rice.
•Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
•Add the rice to this and mix well.
•Add salt suiting to your taste and serve hot.

KOTTIMEERA PACHADI

Ingredients:

 

 *1  Bengal gram dal
 *1 c kali urad dal
 *4-5 whole red chilies (sabut lal mirch)
 *5-6 black peppercorns (sabut kali mirch)
 *5 cloves of garlic
 *Salt to taste

 

How to make vadiyalu:

 

•Soak both the pulses in hot water for around two hours.
•Now grind them along with rest of the ingredients into a paste and add salt.
•Make small rounds on a clean cloth under sharp sun light and let completely dry.
•Store and deep fry for serving.

ALOO BONDA

Ingredients:

 

* 2Large Boiled, Mashed Aloo (Potatoes)
* 1-2 Green Chilies (chopped)
* 1tbsp Coriander leaves (finely chopped)
* 1cup gram flour
* Salt to taste
* Red chili powder to taste

 


How to make aloo bonda:
•Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
•In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
•Make small balls of aloo (potato) mixture.
•Dip each ball in the batter and deep fry them till golden. brown
•Serve aloo bonda hot with chutney.
 

MOONG DAL VADA

Ingredients:

*300 gms Moong Dal
*25 gms Chopped Coriander
*5 gms Cumin Seeds
*1 Star anise
*8 - 9 Green Chillies chopped
*50 gms Onions
*Salt to taste
*Oil to fry


How to make moong dal vada :
*Soak the moong dal in water for a couple of hours.
*Grind it properly to form a smooth paste.
*Blend it with chopped onions, chillies, corainder and cumin seed.
*Check the salt seasoning and deep fry till golden in color.

ALOO CHAAT

Ingredients:


*3 Aloo (potatoes), peeled
*1/2 tsp red chilli powder
*1 tsp roasted cumin powder
*1 tsp chaat masala
*Tamarind Chutney
*Mint Chutney
*Chopped Coriander Leaves

Preparation:
*Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
*Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
*In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
*Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
*Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
*You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

VEGETABLE PAKORA

Ingredients:


*1 cup Chickpea Flour (Besan)
*2 tsp Oil
*1 tsp Ground Cumin
*1 1/2 tsp Salt
*1 -2 Chopped Green *Chillies (Jalapeno)
*1/2 cup Water
*1 Potato
*1 small Cauliflower
*2 Cabbage
*5 leaves Spinach sliced
*1 1/2 cup Sliced Onion


How to make vegetable pakora:
*Boil the potato until just tender, peel and chop finely.
*Finely chop cauliflower and onion. Shred the cabbage and spinach.
*Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air  (this will make the batter fluffier).
*Let batter rest 1/2 hour in a warm place
*Add the vegetables and mix in evenly.
*Deep fry in oil that is heated to 375°.
*Drain pakoda on paper towels and serve immediately.
*Serve vegetable pakora with coriander or mint chutney or tomato ketchup

BAIGAN PAKORA RECIPE

   Ingredients:

1 medium size baingan (Brinjal) 4 tbsp gram flour (besan) 1 tbsp rice flour (chawal ka atta) 1 tsp red chili powder 1/4 tsp coriander powder 1/4 garam masala powder Salt to taste Oil to deep fry 1/4 tsp chat masala

　

How to make brinjal pakoda:
Take a mixing bowl, add gram flour, garam masala powder, rice flour, red chili powder, coriander powder, and salt. Mix all the ingredients well and with the help of little water to make a thick batter.
Wash the baigan and cut them into thin round pieces of about 1/4 inch thickness. If there is time to serve keep these cut baingan dipped in water.
Sprinkle and apply salt, chili powder and chaat masala on both the sides.
Put two slices of the brinjal into the batter at a time. Slices should be well coated with the batter on both sides.
Drop gently into the hot oil and fry till the pakoras begin to turn golden around the edges.
Take them out on a kitchen towel and serve hot with mint coriander chutney.

COCONUT CUSTARD HALWA

Ingredients:


*2 cups Coconut milk
*2 tblsp Vanilla Custard Powder
*2 tblsp Strawbery Custard Powder
*1 cup Sugar
*2 tblsp Ghee
*Almond and Pista


Preparation:
*Take a bowl and add 1 cup of coconut milk and and vanilla custard powder to it and stir continuosly so that no lumps are there
*Take a pan and heat it, add the mixture to it.
*Stir it till the mixture is thick and then add 1 tbsp of ghee to it and add the almonds and pista to it
*Take a decorative plate add the content in to it and freeze it for 15 min.
*Now take another bowl and add 1 cup of coconut milk and strawbery custard powder and stir it continously
*Take a frying pan and heat it.
*Add the mixture into it and stir continously till the content is thick Add 1 tbsp of ghee and almond and pista to it
*Take out the vanilla mixture kept in the freezer.
*Add the strawbery mixture above the vanilla mixture and decorate it with almond and pista over it
*Freeze the mixture and after half an hour cut it into square pieces

COCONUT CAKE

Ingredients:


*6 oz. flour
*3 oz. butter
*4 oz. castor sugar
*a little milk
*2 small eggs
*3 oz. desiccated coconut
*1 small tspful baking powder



How to make coconut cake:
*Cream the butter and sugar, and add the beaten eggs gradually.
*Then add the flour, baking powder and the coconut and, lastly, a little milk.
*Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 *hours.

COCONUT CHUTNEY

Ingredients:


*1 fresh coconut (grated)
*3 fresh green chilies or as per taste
*2 tbsp cilantro or coriander leaves (chopped)
*1 tbsp lemon or lime juice
*1 tbsp split peas (roasted)
*3/4 cup plain yogurt
*Salt To Taste

Hoe to make coconut coriander chutney :
*Grind coarsely all the ingredients in a blender and serve.

COCONUT PODI

Ingredients:


*1 1/2 cups coconut (narial) (scraped)
*1 cup red chillies whole
*2 tblsp mustard seeds (raai)
*1/4 cup black gram split (urad dal)
*salt (namak) to taste
*1/2 tsp asafoetida
*8 tblsp oil (tel)



How to make coconut podi:
*Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.
*Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.
*Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.

COCONUT RICE

Ingredients:


*400 gms biryani rice
*120 gms coconut
*40 ml ghee
*25 gms black gram dhal
*25 gms broken pieces of nuts
*6 gms dry chillies
*2 gms curry leaves
*2.5 gms asafoetida powder
*20 gms (minced) coriander leaves
*Salt to taste

How to make coconut rice:
*Boil rice and keep aside.
*Fry coconut evenly to a golden colour on a slow fire.
*Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
*Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
*Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
*Serve hot garnished with coriander leaves.

SWEET MIXED VEGETABLE PICKLE

Ingredients:


*2 1/2 kgs Cauliflower (Phool gobi), Carrots (Gajar) and *Turnips (Shalgam) (after peeling)
*200 grams Sugar (Cheeni)
*100 grams Salt (Namak)
*30 grams ground spices
*20 grams Red chili pepper (Lal Mirchi)
*60 grams mustard powder
*30 grams Ginger (Adrak)
*15 grams Garlic (Lasun)
*1 teaspoon glacial acetic acid (6 grams)
*1/2 litre Mustard Oil (Sarson Ka Tel)


How to make sweet mixed vegetable pickle:
*Wash, peel and cut the vegetables (carrots into long slices, cauliflower into medium *pieces, round medium slices of turnip).
*Blanch the vegetables in hot water for 10 to 15 minutes: then drain.
*Grind ginger and garlic to a fine paste and fry in 1 cup of hot oil till golden brown.
*Remove from the fire, add all the spices and mix well.
*Prepare the sugar syrup of (in half or less than that amount of water than the sugar)  one  to two-thread consistency.
 *Mix glacial acetic acid and syrup into fried garlic and ginger mixed with spices.
*Cook for 5 minutes.
*Add all the vegetables, cook till it leaves its oil.
*Cool, put in a jar and keep it for 10 days before using.
*This pickle can be kept for up to one year.

SPICY ONION PICKLE

Ingredients:

*1/2 Kg button Onions (Pyaj) (very small onions)
*2 cups white Vinegar (Sirka)
*1” Cinnamon (Dalchini)
*4 Cloves (Lavang)
*16 Peppercorns
*16 green chillies, slit in the middle
*1/3 cup Salt (Namak)

How to make spicy onion pickle:
*Peel the onions, rub salt on them and keep for one day.
*Drain the salt water.
*Boil the vinegar with spices and in it cook onions and green chilli to boiling.
*Cool and put in ajar; cork it tightly.
*Keep for 4 days before using.