Chocolate Cake

Creamy Chocolate Cake for your loved one.

Ingredients

2 cup flour

2 cup sugar

1 cup water

1 stick of butter

1/2 cup oil

3 Tbsp. Cocoa

2 eggs

1 teas. baking soda

1 cup buttermilk

1 tsp. vanilla

For Frosting:

1 stick butter

6 Tsp. canned milk

1 Tsp. Cocoa

1 pound powdered sugar

Method

1.Mix flour and sugar in large mixing bowl. In small saucepan stir together water, butter, oil

and cocoa. Bring to boil.

2.Add to flour mixture and beat with mixer until well blended.

3.Dissolve soda in buttermilk and add, beating well.

4.Add eggs one at a time and mix in well. Add vanilla.

5.Pour in 13 x 9 pan prepared with Pam and bake in 350 degree oven for 25 - 30 minutes

or until pick inserted is clean.

For Frosting :
1. In small saucepan melt together butter, milk and cocoa.

2.Heat through and add to sugar, mixing well to form smooth consistency.

3.Pour over warm cake.

MICROWAVE CAKE
This sponge cake , delicious to taste and easy to make.
Preparation Time : 15 minutes
Cooking Time : 10 - 15 minutes
Servings : 4
INGREDIENTS
Eggs 3
Salt to taste
Castor sugar (caster sugar) 1/2 cup
Vanilla essence 1 teaspoon
Cornflour/ corn starch 2/3 cup
Refined flour (maida) 1 tablespoon
Baking powder 1 teaspoon
Cocoa powder 1 1/2 tablespoons
For garnishing
Whipped cream 1 cup
Fresh cherries a few

METHOD
Beat the eggs. Gradually beat in sugar, a little at a time, then continue to beat until stiff. Add egg
yolks and vanilla essence and beat until combined. Sift together cornflour, flour, salt, cocoa
powder and baking powder. Add the flour mixture to the egg mixture with a light hand. Pour
batter into a microwave container.Cook on Microwave HIGH for three minutes. If it is not done
then bake for a further thirty seconds and check. Check every thirty seconds till the cake is fully
baked. Take it out of the oven and transfer onto a wire rack to cool. Decorate cake with whipped
cream and cherries. You can also sprinkle some instant coffee over the cake while it is still a
little hot.

MICROWAVE CHOCOLATE CAKE

This delectable cake gets done in a jiffy
Preparation Time : 15 - 20 minutes
Cooking Time : 25 - 30 minutes
Servings : 4
INGREDIENTS
Refined flour (maida) 165 grams
Baking powder 2 teaspoons
Chocolate, grated 110 grams
Butter 130 grams
Castor sugar (caster sugar) 150 grams
Milk 3/4 cup
Walnuts, chopped 1/2 cup
Vanilla essence 1/2 teaspoon

METHOD
Sieve together refined flour and baking powder. Take grated chocolate and butter in a microwave
bowl and melt in a microwave oven on MEDIUM (70%) for one minute. Stir the mixture and
add castor sugar and stir again to mix well. Add the sieved flour and mix well. Add milk and mix
to get a pouring consistency. Add chopped walnuts and vanilla essence. Pour the batter into a
greased microwave dish and level the surface.Bake in the microwave oven at HIGH (100%) for
five minutes. Check for doneness. If not done bake for one more minute at MEDIUM (70%). C
and then bakeIf baking in a convection oven preheat the oven at 180 the cake for twenty five to
thirty minutes.

Easy Microwave Chocolate Cake

Ingredients

 3 tablespoons butter, softened

 1/4 cup white sugar
 1 egg
 1 teaspoon vanilla extract
 1/4 cup milk
 1/2 cup all-purpose flour
 2 tablespoons cocoa powder
 1/4 teaspoon baking powder
 1 pinch salt

Directions

1. Spray a medium microwave-safe bowl with non-stick spray

and set aside. In a mixing bowl, combine the butter, sugar,
egg, vanilla extract, and milk; blend together. Combine the
flour, cocoa powder, baking powder and salt; blend into the
mixture until smooth. Pour into greased bowl.
2. Cover and cook in the microwave on high for 2 to 2 1/2
minutes, or until cake springs back when touched. Since all
microwaves cook differently, adjust the cooking time to
accommodate your machine. To serve, let the cake cool five
 minutes, then cover the bowl with a plate and turn both bowl
and plate upside down so the cake falls onto the plate.

CHOCOLATE CAKE RECIPE

Ingredients:
• 1/4 cup Unsweetened Cocoa Powder
• 1-1/2 cup All-Purpose Flour
• 1 tbsp Vinegar
• 1 tsp Vanilla
• 1 cup Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/3 cup Oil
• 1 cup Water
How to make Chocolate Cake:
• Mix together all the dry ingredients in a bowl.
• Mix liquid ingredients in a separate bowl and combine it with dry ingredients.
• Stir the mixture with a wire whisk until well mixed.
• Grease an eight-inch baking pan.
• Pour the prepared mixture into the pan.
• Bake for about 45 minutes at 350 degree F.
• Top with ice cream and serve.

EGGLESS CAKE RECIPE

You will love this eggless cake. It is simple to make and does not require
eggs.

Ingredients:

8 oz. plain flour

3 oz. margarine
pinch of salt
4 tspful baking powder
3 oz. sugar
1 tsp vanilla essence
about 1/2 cup milk and water

How to make eggless cake:

 Mix flour, baking powder and salt.

 Mix in the margarine, add the sugar and vanilla and mix to a

dropping consistency with the milk and water.

 Turn into a greased 7 inch tin and bake in a moderate oven for 3/4 to

1 hour.

CORNFLOUR CAKE RECIPE

Very simple and easy to make cornflour recipe. It contains very few
ingredients like castor sugar, milk and cornflour. Try it ..

Ingredients:

4 oz. cornflour
1 oz. flour
2 oz. castor sugar
2 oz. butter
1 tspful baking powder
1 egg
Little milk

How to make cornflour cake:

 Cream the butter and sugar, and add the egg beaten with a little

milk.

 Then add the sieved cornflour, flour and baking powder.

 Put into a prepared cake tin and bake in a moderate oven for about

1 hour.

APPLE CAKE RECIPE

Try an attempt at baking this apple cake made of cinnamon, nutmeg and
glazed with brown sugar and vanilla essence.

Ingredients:

1 cup oil
2 cup sugar
3 cup flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1 cup chopped nuts
1 tsp cloves
1 cup baking soda
4 cups chopped apples

Glaze
2 tblsp milk
1/2 tsp vanilla essence
1/2 stick butter
1/2 cup brown sugar

How to make apple cake:

 In a bowl mix the oil, eggs and vanilla extract together.

 In a separate bowl sift the dry ingredients together and add this

mixture to the oil and egg mixture and mix well.

 Add in the apples and the nuts.

 Pour this mixture in a baking pan and bake for 1.15 minutes at 350

degrees F.

 For the glaze mix all the glaze ingredients together and boil the

mixture for one minute.

 When the cake is baked remove it from the oven and white it is

worm pour the glaze on it.

 Apple cake is ready.

Instant Dhokla Recipe

Here's a delicious, tempting dhokla recipe that can be made within no time
and served to your guests. Learn how to make instant dhokla.

Ingredients:

1 1/2 cup gram flour (besan)

2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

How to make instant dhokla:

 Mix gram flour, semolina and 1 cup water.

 Grease a container.

 Heat water in a pressure cooker and place sieve (jaali) on it.

 Now add eno powder.

 Immediately pour this mixture in the greased container.

 Place it on jaali and cover the cooker.

 Remove the whistle of the cooker.

 Let it cook at high flame for 15 minutes.

 Then take out the dhoklas out of the container and cut into pieces

once it is cooled.
  Heat oil in a pan and crackle mustard seeds. Then put curry leaves.

 Finely chop green chilies.

 Pour this on dhoklas.

 Put 2 cup water, sugar and lemon juice in a container and put all

dhoklas in it.

 After 5 minutes take out extra water.

 Garnish with finely chopped dhania patti.

 Serve with some chutney.

Dhokla

Ingredients

 1 cup: Besan
 ½ cup: Sour curd
 ½ tsp: Ginger paste
 ½ tsp: Green chilli paste
 ½ tsp: Turmeric powder
 1 tsp: Sugar
 1 tsp: Fruit salt
 1 tsp: Salt
 1 tbsp: Oil
 ½ cup: Water
 For Tadka
o ½ tsp: Mustard seeds
o 4-5 : Curry leaves
o 2-3 :Green chillies-slit
o 1 tbsp: Oil

Method
 1. Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and
beat in the curd. Beat till smooth. Add water and mix well again.
2. Add fruit salt, stir gently and pour immediately into the greased tin
and place in the steamer.
3. Place a thin cloth between the lid and the steamer and close tight.
Steam for 20 minutes.
4. Remove tin from the steamer and keep aside.
5. Heat oil for the tadka, add mustard seeds, curry leaves and green
chillies.
6. Sauté till slightly colored, and add a large cup water. Cut the dhokla
into desired sized pieces and pour the tadka over. Garnish with
coriander and coconut and serve.

How to make Dhokla:

Ingredients to serve 4:

 chickpea flour(besan,gram flour) - 2 cups

 water - 1 cup

 plain yogurt( should be a little sour) - 1/2 cup

 soda bicarb - 1 tsp

 green chili paste - 1 tsp

 ginger paste - ½ tsp 

 garlic paste(optional) - ½ tsp

 sugar(optional) - 1 1/2 tsp

 Turmeric powder or yellow food coloring - ½ tsp

 salt to taste

For Seasoning

 coriander chopped - 2 tbsp.

 oil - 1 tbsp
 mustard seeds - ½ tsp

 cumin seeds - ½ tsp

 Curry leaves ( optional) -8-10

Method:

1. Put gram flour in a large bowl. Mix in yogurt, water and beat to a
smooth paste. Leave aside to ferment for 4-5 hours. The mixture will
increase in size.
2. Add chili paste, ginger paste, garlic paste, salt to the batter.
3. In a small bowl, mix soda bi carb and 1 tbsp water.
4. Heat the steamer or pressure cooker with about 1 ½ cups water for
steaming the dhokla.
5. Add the soda bi carb mixture to the flour mixture and mix well. Pour
immedietly into flat greased vessel or a thali or a cake tin.
6. Steam for about 15 minutes. Do not place the weight if you are using
pressure cooker.
7. After 15 minutes, remove the lid and switch the stove off. Let cool for
a few minutes.
8. Cut into squares.

Make seasoning

1. Heat oil in a small pan. Add mustard seeds, cumin seeds.

2. When they stop spluttering, add curry leaves.
3. Pour over dhokla squares. Sprinkle chopped coriander.

Serve hot or cold with green chutney or with tomato ketchup.

Tips:

I. Dhokla will keep for a day without refrigeration. If you wish to keep it
longer, keep in the fridge for 3-4 days. Steam it again before eating.
II. Add sugar only if you like sweetish taste. Otherwise you can omit it.

KHATTA DHOKLA

A deliciously sour, traditional Gujrati snack served for

festival meals. Can also be served as a snack at tea time.
A deliciously sour, traditional Gujrati snack served for
 festival meals. Can also be served as a snack at tea time.

Cooking Time : 40 min.

Preparation Time : 30 min.

Serves 6 to 8.

Ingredients
3 cups rice
1 cup urad dal
1/2 cup sour curd
2 tablespoons green chilli-ginger paste
3/4 teaspoon soda-bi-carb
1/4 teaspoon asafoetida (hing)
1 tablespoon black pepper, coarsely ground
3 tablespoons oil
salt to taste
Method

1. Wipe the rice and urad dal with a wet cloth, mix and dry
grind coarsely (like semolina). Alternatively, soak the rice
and urad dal overnight in plenty of water and grind in a
mixture the next day.
2. Add the sour curds and hot water and make into a thick
paste.
3. Allow to ferment for at least 6 to 7 hours.
4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger
paste and salt and mix well.
5. Apply a little oil to a metal thali ( flat metal with low rim).
Pour enough batter so as to fill half the height of the thali.
This should ordinary be about 1/2 teacup for a small thali.
6. Sprinkle a little ground pepper on top.
7. Steam for about 10 minutes.
8. Repeat with the rest of the batter.
9. Cut into pieces and serve with oil and green chutney.
Tips

You can make Vegetable Dhoklas by adding finely chopped

carrots, french beans and peas to the batter before steaming.

Microwave Dhokla receipe

Ingredients  
 
1/2 lime 0

Besan cup 1

coriander leales 4 garnish 0

curd 0

mustard seeds 0

oil 0

salt to taste 0 1/2 tsp

sugar 0

turmeric 0

How to make Microwave Dhokla Recipe

 
dhokla ------- step1 ----- to 1cup of besan add a pinch of turmeric,
2tbs curd,3tsp oil,1\2 piece lime juice,salt to taste (1\2tsp)& with
hot water make a smooth batter.pour this into a greased glass
bowl & microwave it at 80power for 8min.----just before pouring
into a greased bowl atlast add soda & mix. step2 ------ Now make
tadka with oil ,mustard seeds & 2 green chilles.pour this tadka
over the dhokla pieces. step3 ----- prepare lime water with the
remaining lime,1 glass water,2 1\2tsp sugar & a pinch of
salt.pour with a spoon on the dhokla pieces. garnish it with
coriander leaves.

Ingredients for Besan Dhokla Recipe

Gram flour(Kadalapodi) - 250 gm
Buttermilk(Moru) - 4 cups
Fruit salt - 1 tsp
Green chillies - 4 nos
Mustard seeds - ½ tsp
Oil - 2 tbsp
Salt - ½ tsp
Curry leaves - 8-10 nos
Sugar - ½ tsp
Fresh coconut(grated) - 5 - 6 tbsp
Lemon - ½ a lime
Coriander for decoration
(finely chopped)
Preparation Method of Besan Dhokla Recipe
1)Mix together gram flour/besan and the buttermilk.

2)Add 2 finely chopped green chillies and cover it and keep it

aside for two hours.

3)While preparing add sugar, salt, lemon and fruit salt and mix
well.

4)Transfer the mixture to a deep, greased plate.

5)Boil 2 cups of water in a pressure cooker. Place a stand about

2”-3" high in the center of the cooker and keep the plate
containing the mixture on the stand so that the plate does not
dip in the water. Remove the whistle and put the lid on. Take out
the plate after 20 minutes.

6)After it cools down, take out the dhokla from the plate and cut
it into desired shapes.
7)Heat oil in a pan or a kadai.

8)Add mustard seeds, curry leaves and 2-3 sliced green chillies.

9)Take 1 cup of water and add sugar. Add this into the kadai
along with the dhoklas and mix well.

10)Take it out in a tray and garnish with chopped coriander

leaves and grated coconut.

:- Serve hot with coconut chutney or coriander chutney.

BESAN DHOKLA RECIPE

Ingredients:

350gms Gram flour (Besan)

1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

 In a bowl add gram flour (besan), Curd and water.

 Mix well and make a smooth batter. The batter should be of thick consistency.
 Add salt and set aside for 4 hours covered with a lid.
 Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix
well.
 Keep the steamer or cooker ready on gas.
 Grease a baking dish (it should fit in the steamer or cooker).
 Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
 Add this to the batter and mix well.
 Pour the batter into the greased pan and steam for 10-12 minutes or till done.
 Cool for sometime and cut into big cubes.
 Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove
and pour it over dhoklas.
 Garnish the besan dhokla with coriander and slited green chilies.
 Serve with hari chutney.

Instant Dhokla Recipe

Here's a delicious, tempting dhokla recipe that can be made within no time
and served to your guests. Learn how to make instant dhokla.

Ingredients:

1 1/2 cup gram flour (besan)

2 tsp semolina (suji) 
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu) 
2 green chilly (hari mirch) 
8-10 curry leaves (kadi patta) 
1 tsp mustard seeds (raai) 
1/4 tsp salt (namak) 
1 cup water
1 tbsp oil

How to make instant dhokla:

 Mix gram flour, semolina and 1 cup water.

 Grease a container.

 Heat water in a pressure cooker and place sieve (jaali) on it.

 Now add eno powder.

 Immediately pour this mixture in the greased container.

 Place it on jaali and cover the cooker.

 Remove the whistle of the cooker.

 Let it cook at high flame for 15 minutes.

  Then take out the dhoklas out of the container and cut into pieces

once it is cooled.

 Heat oil in a pan and crackle mustard seeds. Then put curry leaves.

 Finely chop green chilies.

 Pour this on dhoklas.

 Put 2 cup water, sugar and lemon juice in a container and put all

dhoklas in it.

 After 5 minutes take out extra water.

 Garnish with finely chopped dhania patti.

 Serve with some chutney.

How to make Sambar

______________________

Ingredients For Sambar Powder

 Coriander seeds - 1 table spoon

 Chana dal - 1 tea spoon
 Urad dal -1/2 tea spoon
 Cumin seeds - 1 tea spoon
 Asafetida - 1/4 tea spoon
 Red chillis - 2 to 4, according to taste
 Black pepper - 1/4 tea spoon
 Mustard seeds - 1/4 tea spoon
 Methi(fenugreek) seeds - 1/4 tea spoon

Ingredients for Sambar:

 Toor dal - 1 small cup

 Tamarind - a lime sized ball
 Onions 2 medium sized, chopped
 Tomatoes - 2 medium sized, chopped
 Curry leaves - a sprig.
 Coriander leaves - 1 tbsp chopped.
 Salt - 1 tea spoon or to taste.
 Water - 3-4 cups.

Ingredients for seasoning:

 Oil+ghee - 1 tsp each

 Mustard seeds - 1 tsp
 Cumin seeds - 1 tsp
 Asafoetida - 1 pinch
 Turmeric powder - 1/4teaspoon.

Preparation:

 Roast the sambar powder ingredients on low flame.

Grind to fine powder.
 Soak tamarind in warm water for 15 minutes. Get pulp
using 1 cup of water.

Cooking Method:

1. Cook Toor dal in 2 cups of water till it is soft.

2. In a deep pan, Heat oil.
3. Add mustard and cumin seeds. When they stop crackling, add
asafetida and turmeric powder, curry leaves, chopped onions.
4. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes.
5. Add 1 cup water. Add ground sambar powder. Boil.
6. Mash the cooked dal. Add to the mixture.
7. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if
needed.
8. Boil for about 5 minutes.
9. Add chopped coriander leaves.

IDLI RECIPE

Ingredients:
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli sambhar:

 Pick, wash and soak the daal overnight or for 8 hours.

 Pick, wash and drain the rice. Grind it coarsely in a blender.

 Grind the daal into a smooth and forthy paste.

 Now mix the grinded rice and daal together into a batter.

 Mix salt and set aside in a warm place for 8-9 hours or overnight for

fermenting.

 Idlis are ready to be cooked when the batter is well fermented.

 Grease the idle holder or pan well and fill each of thm with 3/4th full

of batter.

 Steam cook idlis on medium flame for about 10 minutes or until

done.

 Use a butter knife to remove the idlis.

 Serve them with sambhar or chutney.

Plain Dosa Recipe

Here’s a delicious, light dosa recipe that is a popular south Indian dish and
can be enjoyed with sambhar. Learn how to make plain dosa.

Ingredients:

3 cup rice (chawal)

1 cup split black gram lentil (urad ki dhuli dal)
1 tsp salt (namak)
1 tsp fenugreek seeds (dana methi)
oil as required

How to make plain dosa:

 Soak rice, dal and dana methi for 6 hours.

 Then grind them to a fine thin batter by adding little water.

 Add salt to it and leave it covered for 12 hours for fermentation.

 Now heat a non stick tawa and spread 1 tbsp of the batter on the

whole of the pan.

 Grease all the corners and then cook it on the other side also.

 Put little water on the tawa and wipe it with a clean cloth before

making each dosa.

 Serve them hot with hot sambhar and chutney.

Onion Dosa Recipe

Here's a scrumptious, crispy dosa recipe with lots of onion. Learn how to
make onion dosa.

Ingredients:

3 cup rice (chawal)

1 cup split black gram lentil (urad ki dhuli dal)
1 tsp fenugreek seeds (dana methi)
400 gm potato(alu)
200 gm onion (pyaj)
1 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
1/2 tsp red chilly powder (lal mirch)
10-12 curry leaves (kadi patta)
oil as required
1 1/2 tsp salt (namak)

How to make onion dosa:

 Soak rice, dal and dana methi for 6 hours.

 Then grind them to a fine thin batter by adding little water.

 Add salt to it and leave it covered for 12 hours for fermentation.

 Peel potato and cut into small pieces.

 Chop onion into long pieces.

 Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
  Then fry onion in it until it turns light brown.

 Now put alu, 1/2 tsp salt, lal mirch, haldi in it.

 Fry for 2 minutes and remove it from the flame. Keep it aside for

stuffing.

 Now heat a non stick tawa and spread 1 tbsp of the batter on the

whole of the pan.

 When cooked spread onion mixture on it.

 Grease all the corners with oil.

 Roll and remove it from the flame.

 Put little water on the tawa and wipe it with a clean cloth before

making each dosa.

 Serve them hot with hot sambhar and chutney.

Onion Uthappam Recipe

Here's a delicious, spicy recipe that can be enjoyed as a snack or as a

main dish. Learn how to make onion uthappam.

Ingredients:
2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad dal)
3 onion (pyaj)
2 green chilly (hari mirch)
1 piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
oil

How to make onion uttapam:

 Soak rice and dal separately for about 6 hours.

 Then grind them separately.

 Mix them in a container and add salt.

 Cover and leave for fermentation for 12 hours.

 Finely chop adrak, pyaj, hari mirch and dhania.

 Mix lal mirch in chawal batter.

 Heat a non stick pan/tawa and spread 1 tbsp batter on it.

 Spread chopped vegetables on it.

 Cook at low flame and grease it on the corners and turn it to cook

the other side.

 Serve it hot.

 If the batter sticks on a tawa, add little salt to the oil and grease the

corners so that uttapam will not stick on tawa.

  Cook it at low flame to make it tastier.

UPMA RECIPE

Ingredients:

1 cup Rava / Sooji (Semolina) 

25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped 
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh 
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee 
Lemon juice to taste

How to make rava uppma:

 Sift rava through a muslin / cheese cloth or very fine sieve.

 Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate

heat, stiring constantly to light brown color and set aside.

 Now heat 2 tbsp oil in a pan and add mustard seeds and allow them

to splatter.

 Add the daals : channa & urad & curry leaves to it and fry till they

turn red.

 Add onion, ginger and green chilies. Sauté for 2-3 minutes.

 Add all the vegetables, turmeric & chili powder, and salt to taste.

 Now add 3 cups of water and cover the pan and allow it simmer on

low heat until the vegetables are done.

 Add the fried rava to it stirring constantly till it becomes little thick.

 Take off from the heat and lemon juice if desired.

 Serve hot garnished with cashews and coriander.

Microwave Upma RecipeCooking time: 10:30 mins
Ingredients
200 gms. semolina (sooji)
1 onion (chopped)
1 tomato (chopped)
1 tsp oil
1 tsp mustard seeds
2 – 3 red chillies
1/2 cup boiled peas
1 tbsp peanuts (roasted)
5 – 6 curry leaves
2 cups water
1 pinch of asafetida (heeng)
Salt and black pepper powder (to taste)

Method
1. In a microwave safe bowl roast semolina at 100% power for 3 – 4 mins. Stir in between. Keep
aside.
2. In another microwave safe bowl microwave oil at 100% power for 30 secs.
3. Add asafetida, mustard seeds, curry leaves, dry red chillies and microwave at 100% power for
1 min.
4. Now add onion, peas, chillies and tomatoes and microwave at 100% power for 3 mins. Stir in
between.
5. Add 2 cups of water, roasted semolina, nuts, salt, pepper and microwave at 100% power for 3
– 4 mins. Stir in between.
6. Serve with coconut chutney.

Read more: http://www.awesomecuisine.com/recipes/2710/1/Microwave-Upma/Page1.html#ixzz0vWqbB1VP

DAHI VADA RECIPE

Ingredients: :
For Wada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg 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

Preparation:

 For Bada - 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 vadas 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.

 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.

Dahi Bhalla Recipe
Ingredients:
Urad

- 1 cup
Yogurt - 1 kg
Cumin powder - 2 tsp, roasted
Red chilli powder - 1 tsp
Black salt - 1 tsp
Ginger juliennes - 1 tsp
Chopped green chilli - 2 tbsp
Coriander leaves - 4 tbsp, chopped
Raisins - 2 tbsp, soaked in water
Green chutney
Sweet chutney
Water as required
Salt as per taste

Method:
1. Soak the dal in water for 4 hours. Grind to a smooth paste with very little water. Add chopped green chilli
and salt.
2. Fry 1 tsp full of batter in hot oil till golden.
3. Remove with a slooted spoon and put the bhallas in warm water. Leave for 10 minutes. Squeeze out the
water by pressing between the palms of your hands.
4. Blend yogurt well with salt.
5. Coat 6 bhallas well with yogurt. Pour 1 tsp green chutney and 2 tsp sweet chutney.
6. Garnish with coriander leaves, ginger juliennes, red chilli powder, cumin powder, black salt and a few
soaked raisins.

Read more: http://www.awesomecuisine.com/recipes/2608/1/Dahi-Bhalla/Page1.html#ixzz0vWp5UIXN

MASALA DOSA RECIPE

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:
Dosa shell

 Separately soak rice and urad dal at least 6 hour or overnight in

water.

 Grind to paste.

 Mix together, add salt with water to make batter.

 Leave in room temperature overnight.

 Mix onion and chilies to the thin batter.

 Heat pan or griddle with little ghee or oil.

 Spread the mix on pan in circular motion to make thin Dosa.

 Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

 Heat oil. Add mustard seed, peas, onions and spice.

 Fry for about 5 minutes on medium heat or/until onions are turned

into golden brown

 Add potatoes and mix and cook some more Serve

 Add filling inside Dosa and roll. Serve hot with Chutney.

PAO BHAJI RECIPE

Ingredients:

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped

Preparation:

 Heat a pan with oil & add the onions. Fry till translucent. Add

tomatoes,salt,add all the powders and fry till the oil floats on top.

 Steam all the other vegetables seperately & add them to the onion

mixture.

 Add a cup of water & let it cook to boiling consistency. Then With

the help of a potato masher keep mashing the mixture till it cooks

nicely.

 When all the vegetables are cooked thoroughly garnish with

coriander & lemon juice and serve with Pav.

 For the pavs:

  Slit open the pavs from the middle. Apply butter in the inside & place

them on a pre-heated frying pan.When they get golden brown from

the inside take them off.

 Serve hot with bhajji.

Pav Bhaji Recipe

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower,
potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon
Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further
2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in
between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with
the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)

SPRING ROLL RECIPE

Ingredients:

Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll:

 Sift the flour and add salt, egg and water and make a smooth batter.

 Heat little oil in a flat non-stick pan and add enough batter so that it

covers the base of the pan.

 Cook both sides of the pancake till golden. Repeat the same till

whole batter is utilized.

 To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and

mushrooms, stir fry for 10-15 seconds.

 Add leeks (if available) and stir fry for about 1 minute, then add

carrots, cabbage and cook tossing the vegetables until they are crisp-

tender.

 Add the bean sprouts, salt, pepper and soya sauce, cook stirring for

2 minutes. Set aside the filling to cool.

  To make the spring rolls place 2-3 tbsp. of the filling in the center of

each pancake.

 Fold in the sides and form a tight roll, sealing the edge with a little

flour and water paste.

 Deep fry in hot oil until golden.

 Serve the vegetarian spring roll hot.

Vegetable Spring Rolls

Ingredients:
For the covering :
1 Cup Maida/Flour
2tsp Maida/Flour, mix with water to a paste
¼ tsp Baking Powder
2tsp Oil
Salt to taste
Oil for deep-frying

Buzz up!
For the filling :
500gms Cabbage
250gms Carrot
200gms Capsicum
1 Bunch of Spring Onion Scallions
' tsp Aginomoto
' Cup Soya Sauce
2tsp Sugar
2tsp Chili Sauce
1tbsp Oil
Salt to taste

Method:
Use Wanton sheets for the outer covering. If Wanton sheets
are not available then the covering can be prepared using
Maida/flour. Mix Maida, Salt, Baking Powder, Oil and using water knead
into dough. Divide the dough into balls and roll out each one into a thin
circle. Roast each circle for a minute or two; let it not become crisp.

Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil, add all
the Vegetables and Aginomoto and mix well. Add Salt, Sugar, Soya Sauce
and Chili Sauce and cook for 3 minutes on high flame. Remove and let it
cool.

Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread
and roll it tightly. Seal the edges using the Maida/Flour paste. Heat Oil in a
wok and deep-fry them till golden brown and crisp. Remove on the kitchen
towel and cut each roll into three pieces and serve hot.

VEG. SPRING ROLLS Recipe

Starters and Snacks Recipe by Shweta

 Not Available  Not Available

  INGREDIENTS
For the covering :
1 Cup Maida/Flour
2tsp Maida/Flour, mix with water to a paste
1\4 tsp Baking Powder
2tsp Oil
Salt to taste
Oil for deep-frying

For the filling :

500gms Cabbage
 250gms Carrot
200gms Capsicum
1 Bunch of Spring Onion Scallions
1\2 tsp Aginomoto
1\2 Cup Soya Sauce
2tsp Sugar
2tsp Chili Sauce
1tbsp Oil
Salt to taste
  METHOD
The outer covering can be prepared using Maida/flour. Mix Maida,
Salt, Baking Powder, Oil and using water knead into dough. Divide
the dough into balls and roll out each one into a thin circle. Roast
each circle for a minute or two let it not become crisp.

Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil,
add all the Vegetables and Aginomoto and mix well. Add Salt,
Sugar, Soya Sauce and Chili Sauce and cook for 3 minutes on high
flame. Remove and let it cool.

Fill the vegetable mixture on the Wanton sheet or the Maida/Flour

bread and roll it tightly. Seal the edges using the Maida/Flour paste.
Heat Oil in a wok and deep-fry them till golden brown and crisp.
Remove on the kitchen towel and cut each roll into three pieces and
serve hot.
EG

SPRING ROLL RECIPE

Ingredients:

Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll:

 Sift the flour and add salt, egg and water and make a smooth batter.

 Heat little oil in a flat non-stick pan and add enough batter so that it

covers the base of the pan.

 Cook both sides of the pancake till golden. Repeat the same till

whole batter is utilized.

 To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and

mushrooms, stir fry for 10-15 seconds.

 Add leeks (if available) and stir fry for about 1 minute, then add

carrots, cabbage and cook tossing the vegetables until they are crisp-

tender.

 Add the bean sprouts, salt, pepper and soya sauce, cook stirring for

2 minutes. Set aside the filling to cool.

  To make the spring rolls place 2-3 tbsp. of the filling in the center of

each pancake.

 Fold in the sides and form a tight roll, sealing the edge with a little

flour and water paste.

 Deep fry in hot oil until golden.

 Serve the vegetarian spring roll hot.

INDIAN RECIPES : COCONUT CHUTNEY RECIPE

Coconut Chutney is a breakfast companion in South India. Learn
how to make/prepare Nariyal Chatni by following this easy
recipe.

Ingredients:
• 1/2 Coconut 
• Lemon sized tamarind 
• 10 Red chillies 
• Salt to taste 
• 1 tsp urad dal 
• 1 tsp mustard seeds 
• 2 tsp Oil 
• 1 tsp Chana Dal 
• Few red chilli pieces and curry
leaves 
• A pinch of hing 
• 1/2 tsp Jeera
How to make Coconut Chutney:
• Shred the coconut into small
pieces.
• Fry the red chillies in a small
pan.
• Grind red chillies, coconut,
tamarind and salt. Add
minimum water.
• Heat oil in a small pan. Add
urad dal, chenna dal, mustard
seeds, jeera, red chillies, hing
and curry leaves.
• Add the seasoning to the
coconut chutney after mustard
seeds start spluttering.
• Coconut Chutney is ready.

COCONUT CHUTNEY RECIPE

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.

Green Chutney Recipe

Ingredients:

1 bunch coriander (cilantro) chopped

3-4 green chilies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur
2-3 flakes of garlic
Salt To Taste
red chili powder to taste

How to make coriander chutney :

 Mix and blend all ingredients thoroughly in a mixie to make a paste.

 Add little water if required. Your hari chutney is ready.

VEGETABLE PAKORA RECIPE

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

. SPRIN

ALOO BONDA RECIPE

Ingredients:

2 Large 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
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying

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.

SEV PURI RECIPE

Ingredients:

10 - Flat Puris (crisp)

1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:

 Arrange the puris on a plate make a hole in each puri in the centre.

 Fill with a few chopped boiled potato cubes.

 Add about 1/4 tsp of tamarind and green chutneys in each.

 Sprinkle cumin powder, salt, red chilli powder.

 Sprinkle finely chopped onions.

 Then generously sprinkle sev all over the puris.

 Garnish with finely chopped coriander.

  Serve fresh..

PANI PURI RECIPE

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

 To make pani:

 Measure all ingredients.

 Adjust spices and tangyness to taste.

 Strain through a wire strainer to remove any rough bits.

 To make puri:

 Mix sooji, maida, baking soda, salt and enough water to knead a

soft dough.
  Stand covered with wet cloth for 15-20 minutes.

 Make small sized balls.

 With the help of some dry maida or sooji, roll into thin rounds.

 Heat oil in a pan and deep fry puris till very light brown and crisp.

 Drain in a paper towel for a while to dry out the oil.

 Store in an airtight container when cool.

BREAD PAKORA RECIPE (Bread Fitter)

Ingredients:

4-5 Bread Slices

1cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batter
Oil for frying

How to make bread pakoda :

 Cut Bread slices into desired shapes (like triangle, rectangle etc.)

 In a bowl add gram flour salt, chili powder, garam masala, ajwain

and mix it.

 Now by pouring little water at a time make a smooth batter (neither

too thick nor too lose)

 Heat oil in a kadhai.

 Dip bread piece in the batter and fry till crisp on medium flame.

 Serve bread pakora hot with green chutney and tomato sauce.

CHILLI PANEER RECIPE

350 gms Paneer How to make paneer

2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water
How to make chilly paneer:

 Cut the paner into cubes.

 Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic,

ginger and water to just coat the paneer pieces with the mixture.

 Heat oil in a pan and fry the paneer pieces caoted with mixture till

golden in color.

 Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high

heat for half a minute.

 Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the

fried paneer cubes.

 Mix well, and garnish the chilli paneer with finely cut spring onions

and coriander.

SHAHI PANEER RECIPE

Ingredients:

200 gms Paneer How to make paneer

2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste

Preparation:

 Heat oil in a kadhai.

 Cut paneer into small cubes. Fry over medium heat until light brown.

 Keep the paneer pieces aside.

 Saute the dry fruits in one tablespoon of oil.

 Grind onion, ginger, garlic, green chilli in a blender and make a fine

paste.

 Fry the mixture in the remaining oil until golden brown and oil starts

separating.

 Add salt, red chilli powder, white pepper, turmeric powder, garam

masala. Saute for 1-2 minutes.

 Add milk to make the gravy. Bring the gravy to boil. Reduce the heat

and cook until the gravy becomes thick.

 Put a portion of the dry fruits in the gravy while it is being cooked.

Keep the rest of dry fruits for decorating.

  Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.

 Garnish shahi paneer with cream and dry fruits and coriander

leaves.

MICROWAVE PANEER MATAR

Ingredients:

6"-7" round dish or 2" high with cover

100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

Preparation:

 Grind together onion, green chillies, ginger and fry this masala for 4

to 5 minutes in a non-stick pan.

 Add tomato puree, garam masala, cumin powder, peas and sprinkle

1 tbsp. water.
  Now transfer this to a micro dish and micro high for 3 minutes.

 Add salt, grated paneer 5 tbsp. water and cashew nuts and mix

gently.

 Cover the dish and again micro wave for 2 minutes and stand for

another 2 minutes.

 Serve, garnished with fresh coriander and green chili.

MICROWAVE PANEER RECIPE

Ingredients:

200g Paneer - cut in 1/2" cubes

1 capsicum-cut into thin long strips
2 tbsp. oil
5-6 flakes garlic - crushed
2 tbsp. ready made tomato puree
1/2 tsp sugar & garam masala
3/4 tsp red chilli powder
1 tsp dhania powder
Salt to taste

Preparation:

 In a small frying pan, add oil and garlic and as soon as the oil is hot,

add the tomato puree, salt, sugar, red chilli powder, dhania and

garam masala.
  Mix well. Add capsicum and sautee for one minute.

 Now add the cottage cheese mix well and mocrowave high

uncovered for 3 minutes and serve hot.

DAAL MAKHANI RECIPE (Maa Ki Daal)

Ingredients:

1 cup whole urad daal (urad sabut)

1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste

How to make dal makhni :

 Soak rajma in water overnight.

  Add water & little salt and pressure-cook Rajma and urad daal till

soft for about 20-25 minutes. Mash and boil again for 15-20 minutes

and add curd and cream to the daal.

 Now in kadhai heat oil, splutter cumin seeds and add garlic paste,

fry till light brown. Add onions and fry till golden brown.

 Now add ginger, green chilies and tomatoes and fry till tomatoes

soften.

 Now add dry masalas (turmeric powder, chili powder, dhania

powder & salt) and fry again for a moment.

 Add daal and stir on medium flame. As soon as it starts boiling

remove from the gas.

 Sprinkle garam masala powder and garnish daal makhni with

coriander and add butter.

 Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

VERMICELLI PUDDING (SEVIYA KHEER)

Ingredients:

2 cups Badam
1cup Seviya (Vermicelli) broken into 4 cm bits
5 cups milk
1/2 cup sugar
1/3 cup almonds (sliced)
1/4 cup unsalted blanched pistachio, silvered
1/2 tbsp rose water
Silver or gold papper (varak)

Preparation of semiya:

 Heat the ghee in a heavy bottomed non-stick pan over medium heat

and add seviya and fry till golden brown, stirring constantly.

 Pour the milk, sugar, almonds, pistachio and stirring constantly bring

to boil.

 Cook for about 20 minutes or until the milk is slightly thickened.

 Cool to room temperature, add rose water and chill thoroughly.

 Stir well and serve the vermicelli pudding in individual bowls with a

piece of silver or gold paper (varak).

BADAM KA HALWA

Ingredients:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:

 Leave the almonds in hot water for 1 hour.

 Remove the outer skin and grind to a paste with the milk.

 Make sugar syrup and boil till it reaches a one string consistency.

 Add the badam paste and cook till it thickens.

 Add the kesar colour.

 Add ghee little by little stirring continuously on low heat.

RICE KHEER RECIPE (Rice Pudding)

Ingredients:
1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

 Put the rice, milk and cardamom in a pan, bring to boil and simmer

gently until the rice is soft and the grains are starting to break up.

 Add almonds, pistachio, saffron and raisins and simmer for 3-4

minutes.

 Add the sugar and stir until completely dissolved.

 Remove the rice kheer from heat and serve either warm or chilled.

BESAN BARFI RECIPE

Ingredients:

200 gms Bengal Gram

200 gms Sugar (powder)
10 gms Ghee
10 gms Kismis
1/2 tsp Cardamom powder
Preparation of besan barfi :

 Heat the ghee and cook the besan on medium flame till the raw

smell disappears.

 Make sure the colour of the besan does not change. Add the sugar

and turn.

 Remove from fire. Mix in the kismis and cardamom powder.

 Spread out on an inverted greased plate. When firm cut into

squares. Besan ki burfi is ready to be eaten.

BESAN LADOO RECIPE

Ingredients of besan laddoo :

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

  In a kadhai mix gram flour and ghee over a low heat.

 Keep constantly stirring to avoid lumps.

 When it releases an appetizing smell, it is ready.

 Remove from the heat and allow it to cool.

 Add sugar and nuts to the gram flour and mix thoroughly.

 Now form ping-pong size balls of the mixture.

 Besan Laddoo are ready to be served.

GULAB JAMUN RECIPE

Ingredients:

1 cup Carnation Milk Powder

1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

 Make the dough by combining the milk powder, Bisquick, butter.

Add just enough whole milk to make a medium-hard dough. Divide

the dough into 18-20 portions. Make balls by gently rolling each

portion between your palms into a smooth ball. Place the balls on a

plate. Cover with a damp yet dry kitchen towel.

 Heat the oil on high and then lower the heat to medium. Slip in the

balls into the hot oil from the side of the pan, one by one. They will

sink to the bottom of the pan, but do not try to move them. Instead,

gently shake the pan to keep the balls from browning on just one

side. After about 5 mins, the balls will rise to the surface. The Gulab

Jamuns should rise slowly to the top if the temperature is just right.

Now they must be gently and constantly agitated to ensure even

browning on all sides.

 If the temperature of the oil is too high then the gulab jamuns will

tend to break. So adjust the temperature to ensure that the gulab

jamuns do not break or cook too quickly.

 The balls must be fried very slowly under medium temperatures.

This will ensure complete cooking from inside and even browning.
Sugar Syrup

 The syrup should be made earlier and kept warm. To make the hot

sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5

cardamom pods, slightly crushed and a few strands of "Kesar". Mix

with a spoon and then heat at medium heat for 5-10 minutes until

sugar is all dissolved in water. Do not overheat, that will caramelize

the sugar.

 Transfer this hot syrup into a serving dish. Keep warm on stove. Add

the fried gulab jamuns directly into the warm syrup. Leave gulab

jamun balls in sugar syrup overnight for best results. They can be

served warm or at room temperature.

TOMATO SOUP RECIPE

Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped (optional)
4 Cups of chicken or vegetable stock
2 oz of tomato paste
1/4 cup of Basil

Preparation:

 Heat the oil in a heavy pan, cook the onion, garlic and red pepper till

soft.

 Add the tomato and cook another 10 minutes.

 Add the tomato paste, salt and pepper to taste.

 Cover and let simmer for 15 minutes.

 Allow to cool slightly and put the mixture in a blender until it is

smooth.

 Return to the pan and heat gradually.

 Add the fresh basil to the tomato soup, cook 2 minutes and serve.

MIX VEGETABLE SOUP RECIPE

Ingredients:
1/2 cup carrots (chopped)
1/4 cup french beans (flas beans) (chopped)
1/2 cup peas (matar) (shelled)
1 1/2 cup tomato (tamatar) puree
1 tsp garlic (lasan) paste
1 tsp ginger (adrak) paste
2 tsp coriander leaves (dhania patta) (chopped)
3-4 tsp butter
3 glasses of water
salt (namak) and pepper to taste
for garnishing :
cheese granted

How to make mix vegetable soup:

 Melt butter, fry ginger and garlic paste, add tomato puree, carrots,

French beans, peas and water. Pressure cook for 5-6 minutes.

 Add coriander leaves.

 Boil for 2-3 minutes.

 Garnish with cheese.

 Note : If you want thick soup, then add 2 tsp of corn flour mixed in

1/2 cup milk.

COLD COFFEE RECIPE

Ingredients:
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream (Malai)
3 tblsp Sugar (Cheeni)
Crushed Ice

How to make cold coffee:

 Dissolve instant coffee powder and sugar in boiling water and allow

to cool.

 Blend the the coffee mixture and milk in a blender for few seconds.

 Add cream and crushed ice.

 Blend for another few seconds till it becomes frothy.

 Serve chilled.

VEGETABLE BIRYANI RECIPE

Ingredients:

2 cups Basmati Rice

1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

 Wash the basmati rice well before cooking.Then take rice with 3-3/4

cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in

pressure cooker or in a pan or microwave.

 Cut all the vegetables into small thin pieces and fry each one of it

separately in oil. Fry the green peas also.

 Take 1 tblsp oil in a pan and add mustard seeds, green chilli,

cinnamon and caraway seeds powder, cloves, black pepper powder

and stir for about half minute. Then add onions and saute them for a

minute ot till they get pink in color.

 Add salt and red chilli powder and stir.

 Add fine chopped tomatoes and fry till they are properly cooked.

 Take the yogurt and make it fine by putting in a blender for just 2

rotations. Add this fine yogurt and stir well.Heat it for about 10

seconds.

 Add all the fried vegetables.

  Add the cooked rice and mix well with very light hands so that the

rice grain doesn't break. Cook for about 3 minutes.

 Take this vegetable biryani out in a rice serving dish.

 Garnish with dry fruits and green coriander leaves.

 Serve the vegetable (veg ) biryani hot with raita and pickle.

ONION RICE RECIPE

A quick and easy recipe of fried rice laced with onions and a tangy flavor of
lemon.

Ingredients:

2 cup cooked rice

1 onion sliced
2 tblsp oil
1/2 tsp mustard seeds (raai)
1 green chili chopped
1 tsp chopped garlic
Salt and pepper to taste
1 tsp fresh coriander, chopped
2 tsp juice of lime
How to make onion rice:

 Heat oil in a wok, add mustard seeds, and green chilies into it and

let splutter.

 Now add the garlic and fry till it turns golden brown
  You should now put in the sliced onions and saute till they are

golden in color

 Add the salt and pepper, put in the rice and mix well.

 Put of the stove and mix the lime juice well with the rice

 Garnish with freshly chopped coriander and serve hot.

 Dahi Bhalla Recipe - Indian Recipe snacks

Dahi Bhalla recipe Ingredients

1 c urad dal
1 kg yoghurt
2 tsp roasted cumin powder
1 tsp red chilli powderr
1 tsp kala namak -
salt to taste
1 inch ginger julienned
oil for frying
3 tbsp chopped coriander leaves
15-20 raisins
1 green chillli, deseeded & sliverred
mint chutney
tamarind chutney

 Method
 Wash and soak the dal in cold water overnight. Next day,
strain and grind to a smooth paste. Whisk into the batter
1/2 tsp salt, 1/2 tsp red chilli powder and raisins.
 Heat oil in a wok. Drop tablespoons of batter in it and fry
until light golden.
 Remove, drain on absorbent paper. Put the bhallas in hot
water. Leave for 2 minutes. Drain, squeezing out the water
between the palm of your hands.
 Whisk the yoghurt well with kala namak and salt to taste.
 To serve, place the bhallas on a plate and cover with
yoghurt. Drizzle mint chutney and tamarind chutney.
 Sprinkle red chilli powder, cumin powder. Garnish with
coriander leaves, ginger and green chilli.

Dahi Bhalla Recipe

INGREDIENTS :-
Black gram split (dhuli urad dal)………….1/1/2 cup
Raisins ……………………15-20
Salt ………………………. To taste
Red chilli powder ……………………..1 tsp
Asafoetida …………………..a pinch
Fresh coriander leaves …………… a few sprigs
Ginger ……….1 inch piece
Green Chillies ……………..2
Oil…………………..to deep fry
Yogurt …………………6-7 cups
Rock Salt (kala namak) …….. 1 tsp
Mint chutney ……..to taste
Tamarind chutney …………….. to taste
Roasted cumin powder ………… 2 tsps
METHOD OF PREPARATION :-
1. Wash and soak dal in three cups of cold water overnight.
Drain off excess water the following day. Grind dal to a smooth
paste. Wash raisins and pat them dry.
2. Whisk half a teaspoon of salt, half a teaspoon of red chilli
powder, raisins and asafetida into the butter.
3. Clean, wash and chop coriander leaves. Peel, wash ginger and
cut into julienne. Wash, remove stems and chop green chillies
finely .
4. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in
it and fry until light golden.
5. Remove, drain onto an absorbent paper. These are now called
bhallas or vadas. Put bhallas in sufficient quantity of hot water.
Leavefor two minutes. Squeeze between your palms to drain out
water.
6. Whisk yogurt well with rock salt (kala namak) and salt to
taste.
7. To serve, place bhallas on a plate and cover with yogurt. Add
mint chutney and tamarind chutney. Sprinkle red chilli powder
and roasted cumin powder.
8. Garnish with coriander leaves, ginger julienne and chopped
green chillies.

ALOO POHA RECIPE

Ingredients:

2 cups Poha (Beaten Rice)

1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste

How to make aloo poha :

 Soak the poha in water. Wash and drain all the water.

 Add some salt , turmeric powder , keep aside.

 Peel and cut the potatoes into small cubes, chop the onions, chillies,

corainder leaves.

 Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry

leaves and fry until they crackle.

  Add potatoes , saute for few minutes, then add chopped onions,

chillies.

 Cook till they are done. Add the poha, corainder leaves and stir.

 Keep it on slow flame for 5- 7 minutes.

 Let it cool for sometime and add then lemon juice.

 THEPLAS

Spiced parathas.

Cooking Time : 25 to 30 min.

Preparation Time : 5 min.

Makes 12 to 14 theplas.

Ingredients
2 cups whole wheat flour (gehun ka atta)
1 cup curds
1/2 teaspoon turmeric powder (haldi)
1 1/2 teaspoons chilli powder
1 tablespoon coriander powder
2 tablespoons oil
salt to taste
Other ingredients
oil to roast the theplas
Method

1. Mix all the ingredients together and knead into a soft dough
 using water only if required.
2. Knead the dough till it is smooth and divide into 12 to 14
equal portions.
3. Using a rolling pin, roll out the each portion into 125 mm.
(5") diameter rounds.
4. Cook each round on both the sides on a tava, smearing a
little oil on both sides until brown spots appear on the
surface.
5. Serve hot.
6. Serving suggestions : Theplas taste delicious with meals and
also with masala tea, as a tea-time snack.
Tips

Left-over rice can also be added to the dough in which case,

adjust the seasoning to taste.

VARIATION :

METHI THEPLAS : Add 1/2 cup of chopped fenugreek (methi)

leaves at step 1 and proceed as per the recipe.

Adjust the seasoning to taste.

DOODHI THEPLAS : Add 3/4 cup of grated white pumpkin (lauki)

at step 1 and proceed as per the recipe.

Adjust the seasoning to taste.

Cabbage Rolls RecipeG ROLLS Recipe

Cooking time: 11 mins
Ingredients
500 gms cabbage

For filling
200 gms paneer (made from toned milk)
1 onion (finely chopped)
2 green chillies (finely chopped)
1 tbsp green coriander (chopped)
1 cucumber (chopped)
1 capsicum (chopped)
1 tbsp sprouted moong
1 tsp butter
1 tbsp lemon juice
Salt and black pepper powder (to taste)
Method
1. Wash the cabbage thoroughly
2. Steam cabbage in 1 cup of water and cover with a cling foil. Microwave at 100% power for 4 – 5 mins. in
microwave safe bowl.
3. Drain out water. Allow to stand for 5 mins.
4. Remove the cling foil & separate 8 large outer leaves of the cabbage.
5. Mix all ingredients of the filling & microwave at 100% power for 2 mins. Cool it.
6. Fill into the blanched cabbage leaves & wrap into neat rolls.
7. Brush with little butter and microwave (covered with cling foil) at 100% power for       4 – 5 mins.
8. Serve with crispy salads and dips / chutneys.

Read more: http://www.awesomecuisine.com/recipes/2821/1/Cabbage-Rolls/Page1.html#ixzz0vWq8sWVk

Microwave Tomato Rice Recipe

Cooking time: 18:30 mins.
Ingredients
 1 cup basmati rice
 2 onions (chopped)
 1 tsp cumin

seeds (jeera)
 1 tsp mustard seeds
 1/2 tsp red chilli powder
 1/4 garam masala powder
 1 tbsp oil
 4 – 6 curry leaves
 1 cup tomato puree
 Salt (to taste)
 1 1/2 cup water
 2 dry red chillies
 A pinch of asafoetida (heeng)

Method
1. Wash and soak rice for 15 – 20 mins. Drain the excess water.
2. Now in another microwave safe bowl microwave oil at 100% power for 30 secs.
3. Add cumin seeds, mustard seeds, and asafoetida, curry leaves and microwave for 1 min. at 100% power.
4. Add chopped onion and other spices. Microwave for 2 mins at 100% power.
5. Now add tomato puree, soaked rice and 1 ½ cup of water. Microwave covered at 100% power for 9 – 10
mins. And then at 60% power for 5 – 6 mins. Stir twice in between and keep covered for 5 mins before
serving.
6. Serve with rasam and curd etc.
Name: Raj Katori / Basket Chaat Popular

Ingredients:

Ingredients for Katori

Maida - 200 gms
Oil - 300 gms
Salt - 1/2 tsp

Ingredients for Filling

Masala Chhole - 1 & 1/2 cup
Sweet Curd (beaten) - 500 gms
Chopped Onions - 2
Urad Dal ke small vade (bhalle) - 15
Tamarind Chutney - 1 & 1/2 cup(Tamarind + Jaggery + Dates)
Green Chutney - 1/2 cup (Corainder leaves + Mint leaves + Green chillies + Ginger + Salt to taste + Few
drops of lemon juice)
Sev - 100 gms
Boiled and cubed Potatoes - 4
Roasted Coriander Powder - 2 tsp
Roasted Cumin Powder - 2 tsp
Chat Masala - 2 tsp
Plain Salt and Rock Salt - 1 tsp each
Red chilly powder - 1 tsp
Chopped coriander leaves - 1 cup
Pomegranate seeds - 1/2 cup

Instructions:
Method for making katori / Basket
1. Heat 4 tbsp. of oil well.
2. Sieve maida and salt together.
3. Add hot oil to maida and make a stiff dough using water in required quantity.
4. Divide this dough into 15 equal portions.
5. Roll into thin rotis and prick with a fork all over.
6. Heat oil in a kadhai.
7. Grease the outside of a medium size steel bowl.
8. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Press well.
9. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the
bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.

Serving Method
1. Apply Tamarind & Green Chutney inside of katori.
2. Now put katori in a serving plate.
3. Place urad daal ka vada (bhalla), one tbsp of masala chhole, some potatoes and onions.
4. Pour three tbsp of curd, one tbsp of tamarind chutney and one tsp of green chutney.
5. Sprinkle dhaniya powder, jeera poder and chaat masala on it.
6. Spread sev over the chat and garnish with coriander leaves and pomegranate seeds.

Coconut Burfi (Nariyal ki Barfi)

by Kshipra

Sweets and Desserts

coconut burfi
Coconut burfi or nariyal ki barfi is a popular Indian sweet which is made on festive occasions. So many of
us have fond childhood memories of our mothers or grandmothers preparing coconut burfi on festivals
like Janamashtmi. Here is an easy recipe of coconut barfi.

Recipe of coconut burfi/ nariyal ki barfi

2 cups desiccated coconut

1/2 cup water

1 1/2 cup sugar

1/2 tsp cardamom (elaichi) powder

1. Grease a thali (platter) with few drops of ghee or butter and keep aside.

2. In a kadhai/wok, take water and sugar and cook on medium-low heat till sugar dissolves and syrup
(chashni) comes to boil.

3. Cook, stirring occasionally, till syrup reaches 2 thread consistency. To test this, take few drops of the
syrup on a plate and touch with your thumb and forefinger. As you stretch the syrup, it should form
some threads.

4. Add coconut and cardamom powder and mix well. Cook, stirring, till coconut begins to clump together
and leave the sides of the kadhai.

5. Immediately pour this mixture on the greased thali and spread evenly with a big spoon.

6. Let it cool and harden slightly. Cut into diamonds or squares. Let the burfi cool completely. Store
coconut burfi in an airtight jar.

Nariyal ki Barfi

Coconut Barfi

Ghee 2 tbs.
Sugar 1 cup
Water 1 cup
Fresh coconut 1 cup (greated)
Cardamoms 5 Crushed
Cashew nuts ¼ cup (Chopped)

 Grease a plate and set aside.

 Remove the sugar scum from the syrup.
 Add the finely greated coconut and crushed cardamoms. Mix thoroughly.
  Turn off the heat while the mixture is still a thick pouring consistency.
 Add the chopped cashew-nuts .
 Pour the coconut mixture onto the greased plate and quickly spread with a spatula.
 After half an hour cut into diamond-shaped pieces with a sharp knife.
 * Make the syrup is very thick before adding the cardamoms and coconut otherwise the barfi
will not set.

 Store this in an air-thight container.

COCONUT BARFI RECIPE (Nariyal Ki Burfi)

Ingredients:

225 gms Khoya

225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

 Mix khoya and coconut and fry them lightly with ghee on a low heat.
  Add cardamom and mix well.
 Prepare one-string syrup by dissolving sugar in the water.
 Now stir the coconut mixture into the syrup.
 Grease the plate and spread the grated nuts on it.
 Spread the prepared evenly over the plate and allow it to cool.
 Now with the knife, cut it into desired shapes.
 Turn them over so that nuts covered part appears on the top.
 Nariyal ki burfi is ready to be served.

For making Gol Gappe (plural Gol Gappe)

1. Sooji (Semolina ) 1/2 cup

2. Maida ( Plain Refined Flour) 1/2 tbsp.
3. Cooking Soda 1/2 teaspoon
4. Salt to taste
5. Oil for Frying

For Spicy Pani or Spicy Water

1. Chopped Mint Leaves 1 1/2 cups

2. Chopped Coriander Leaves 1 tbsp.
3. Tamarind 1/3 cup
4. Ginger 1"
5. Green Chillies 4 to 5
6. Ground Cumin Seed (roasted) 1 tsp.
7. Kala Namak (Black Salt ) 1 1/2 tsp.
8. Salt to taste

For Filling
1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.

For Red Tamarind Chutney

1. Tamarind 1 cup
2. Jaggery 1/2 cup
3. Sugar 2 tbsp.
4. Red chilli powder 1/2 tsp
5. Kali Micrch (Black pepper) powder 1/4 tsp.
6. Dry Roasted cumin powder 1 tsp
7. Cloves 2
8. Warm water 2 cups
9. Vegetable oil 1 tsp.
10. Salt to taste

Instructions:
For Gol Gappe or Gol Gappa :

1. Mix semolina, plain flour, Cooking Soda salt , 2 tablespoons of oil and knead well to make
dough, leave it bit stiffer than normal.
2. Cover it with a wet towel and let it stand for 20 minutes.
3. Now make very small balls and roll them into small circles.
4. Remember not to make the circles bigger as they have to be eaten whole.
5. Remember to put the circles under a damp cloth as soon as you roll them.
6. Heat oil in a thick bottomed pan and then fry them.
7. The idea is to puff them like a sphere and fry them till golden brown.
8. Take them out and put them on kitchen paper towel, to get rid of the extra oil.
9. Let them completely cool down ( otherwise they will become soggy)before you put them into
an airtight container.

For making spicy water or Pani

1. Soak the tamarind pulup in one cup of warm water for one hour.
2. Strain the tamarind residue out to get thick tamarind water. While straining in the strainder
mash the tamarind with the help of a spoon.
3. Put mint leaves, chopped coriander, ginger, chillies and dry roasted cumin seed.
4.Add a little water and mix to a smooth consistency using a blender.
5. Put this thick paste into ta jug and add fill the jug with water. ( Add the water slowly and taste
the mixture and if you want to dilute more then add water.)
6. Add salt and black rock salt to taste. ( Black Salt or Kala Namak is an important ingredient in
this )
7. Put it in the fridge to cool down.

To make Red Tamarind Chutney

1. Remove the seeds from tamarind and soak it in warm water for one hour.
2. Meanwhile dry roast the cumin seeds and the cloves.
3. Pound them into coarse powder.
4. Now take the Tamarind pulp mixture , strain it and add jaggery, sugar, red chilli powder, black
pepper powder, roasted cumin powder, cloves and salt.
4. Put the mixture in a pan and heat for 5 minutes on medium heat.
5. Remove from heat and let it cool down.
Note that on cooling down it will thicken up a bit, consistency like thick cream is ok. otherwise
you may want to add some warm water.
6. On cooling, blend the contents in a blender

Now how to eat it. Do I have to tell you :-)

Yes if you haven't tried it before then it is quite an experience.

The ideas is to fill the Puri or Gol Gappa with spicy water and put it into the mouth. That is why
I said do not roll the circle too big.

1. Poke a small hole in the center of the Gole Gappa ( or Puri).

2. Add some mashed boiled potato small quantity of mashed fried potatoes as filling. Add a little
Red Tamarind Chutney. Dip it in the spicy water ( or pour some spicy water in it)
3. Gulp it down :-)))
Golgappe Recipe

Ingredients

 1/2 cup Fine Semolina (Rava)

 1/2 tbsp Plain Flour (Maida)
 3 tbsp Clubsoda
 Salt (according to taste)

For Pani

 1 1/2 cups Chopped Mint Leaves

 1 tbsp Garam Masala
 1/3 cup Red Chili Powder
 1 inch Coriander (dhania) Powder
 4-5 Crushed coriander seeds
 1 tsp Fennel seeds
 1 1/2 tsp Cumin Seeds
 Salt (according to taste)

For Filling

 2 Mashed potatoes with salt to taste

 1 cup Boiled garbanzo beans

Method

For Puri

 Mix semolina, plain flour, soda water and salt. Knead well to make semi-stiff dough.
Cover it with clean wet cloth for about 10 minutes.
 Divide the dough into forty equal portions and roll each portion into circles. Place each
circle under damp cloth right after rolling.
 Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until
they puff up and are golden brown
 Place the puffed circles or puris on absorbent kitchen tissue.  Store extra puris in an air-
tight container.

For Pani (Water)

 Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the
pulp to get tamarind water.
 Add mint leaves, chopped coriander, ginger, chilies and cumin seed. Add a little water
and mix to a smooth consistency using a blender.
  Transfer the paste into a large bowl and add 1 litre of water. Now, continuously mix the
contents with a spoon and add black salt as well as salt.
 Now mix it well and refrigerate for about 2 hours to ensure proper blending.

Serving Golgappe

 Poke a small hole in the center of each puri. Add small quantity of mashed fried potatoes
and garbanzo beans as filling.
 Add a little tamarind chutney. Dip in pani so that puri is filled with it and Serve.

golgappa Recipe

 Ingredients
  
 1/2 cup Fine Semolina (Rava)
  
 1/2 tbsp Plain Flour (Maida)
  
 3 tbsp Clubsoda
  
 Salt to taste
  
 For Pani:
  
 1 1/2 cups Chopped Mint Leaves
  
 1 tbsp Garam Masala
  
 1/3 cup Red Chili Powder
  
 1 inch Coriander (dhania) Powder
  
 4-5 Crushed coriander seeds
  
 1 tsp Fennel seeds
  
 1 1/2 tsp Cumin Seeds
  
 Salt to taste
  
 Filling:
  
 2 Mashed potatoes with salt to taste
  
 1 cup Boiled garbanzo beans
 How to make golgappa
  1. Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough.
Cover it with clean wet cloth for about 10 minutes.
2. Divide the dough into forty equal portions and roll each portion into circles. Place each
circle under damp cloth right after rolling.
3. Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until
they puff up and are golden brown.
4. Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be
stored in an air-tight container. For Pani (Water)
5.Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the
pulp to get tamarind water.
6. Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water
and mix to a smooth consistency using a blender.
7.Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the
contents with a spoon. Add black salt and salt. Mix well.
8.Refrigerate for about 2 hours to ensure proper blending.

Serving Panipuri:

1. Poke a small hole in the center of each puri.

2. Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little
tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.

Pani Puri Recipe

Pani poori or pani puri, also known as Gol Gappa, is a delicious snack that is liked by everybody.
It is very easy to make crispy poories (gol gappa) and tasty pani at home using the following
recipe of pani puri.

Recipe type: Cholesterol free

Preparation time: 60 minute

Ingredients:

 Sooji (Semolina) fine, 1 cup

 Salt, 1/2 tsp
 Oil for frying
 Water, warm, about 1 cup
 For Pani
o Tamarind (Imli), 1/2 cup
o Water, 2 litre
o Salt to taste
o Cumin seeds, 1 tsp
o Red chilli powder, 1 tsp
o Black pepper powdered, 1 tsp
o Mint, 1 bunch
o Coriander leaves, 1 Tbsp
o Lime juice, 1 Tbsp
 For Filling
o Potatoes, boiled and chopped, 1 cup
 o Chole or white (Kabuli) chana (Chickpeas), boiled, 1/2 cup
o Tamarind chutney, 1/4 cup

Preparation:

Preparation of Puri

1. Add sufficient warm water to semolina and knead into a stiff dough. Cover it with a wet cloth for
15-20 minutes.
2. Divide the dough into small balls and roll them one by one into chapattis.
3. Cut one chapatti into smaller round shaped puries with a small round lid. Fry in hot oil till they
turn golden brown on both the sides. Taken out puries and put on a kitchen paper towel.
4. Repeat for each chapatti.
5. Note / Tips: If the oil is hot and the kneaded flour is hard enough, then the
fried puries will absorb very less oil and the poories will be very crisp.
If the kneaded flour is not hard enough, then you will not be able to fry the
poori from both the sides as it will be difficult to turn the poori upside down!

Preparation of Pani

1. Mix mint, coriander leaves and all the spices, add some water and grind into a mint chutney.
2. Soak tamarind in warm water for 1 hour, mash and sieve.
3. Add to chutney, add remaining water and mix well.
4. Note: If you have a packet of Jal Jeera, then add 2-3 tsp of jal jeera to water and mint chutney.

Method for filling: Mix all the ingredients.

Mix all the ingredients of the filling well & keep aside.

Serve: Take one puri and make a small hole at the top and put some filling in it and then dip in
water and servegaol gappe one by one. Or serve 5-6 puries in a plate and some water in a bowl.

Papri Chat Recipe

When you fry the puris in the above recipe, there will always be some puries that will not popup.
These are the papris.

Take 5-6 papris, some boiled chana and potato pieces in a plate and throw some beated curd
(yogurt) over it and sprinkle salt, cumin powder, red chili powder. Add some imli chutney.

 Pani Puri
Ingredients:
Puri:  

Fine semolina (Sooji) 1/2 cup

Plain Flour (maida) 1/2 tbsp.

Clubsoda 3 tbsp.

Salt to taste  

   

Pani:  

Chopped Mint Leaves 1 1/2 cups

Chopped Coriander Leaves 1 tbsp.

Tamarind 1/3 cup

Ginger 1"

Green Chillies 4 to 5

Cumin Seed Powder

1 tsp.
(Roasted)

Black Salt 1 1/2 tsp.

Salt to taste  

   

Other Things:  

Mashed slightly cooked potatoes with salt to taste 2 small

Tamarind Chutney  

   

   

Method:
  Puri:

1. Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it
with clean wet cloth for about 10 minutes.

2. Divide the dough into forty equal portions and roll each portion into circles. Place each circle
under damp cloth right after rolling.

3. Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff
up and are golden brown.

4. Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an
air-tight container.

   

  Pani:
 1. Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to
get tamarind water.

2. Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to
a smooth consistency using a blender.

3. Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a
spoon. Add black salt and salt. Mix well.

4. Refrigerate for about 2 hours to ensure proper blending.

   

  To Serve: Pani-Puri is to be eaten as soon as it is served.

1. Poke a small hole in the center of each puri.

2. Add small quantity of mashed fried potatoes as filling. Add a little imli chutney. Dip in pani so that
puri is filled with it. Serve.

www.mamtaskitchen.com

http://nishamadhulika.com/pickles/amla_murabba_recipe.html

www.gsgk.org.in