RAVA COCONUT LADOO / RAVA NARALACHE LADOO INGREDIENTS [ 10 ladoos ] Fine sooji / barik rava – 1 cup Freshly grated coconut – ½ or ¾ cup Ghee – 2 tbsp Sugar – ½ cup Lukewarm milk – ¼ cup Broken cashew – 6 or 7 PREPARATION Grind the sugar to fine powder .
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DIWANI PALAK PANEER INGREDIENTS PREPARATION Clean ,wash and rinse and soak the palak leaves for sometimes . Again rinse and drain the excess water .Transfer it to a colander for excess water to drain off .Chop it roughly . Heat 1 tbsp oil + butter , add onion and fry till transparent . Add ginger
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PARATHA WITH BATATA VADA STUFFING INGREDIENTS FOR THE STUFFING Potato – 4 big Oil – 1 tbsp Garlic + green chilli paste – 1 ½ tbsp or as per taste Turmeric pwdr – ½ tsp Asafoetida – a pinch Finely chopped coriander leaves – ½ cup or more Salt as per taste PREPARATION Pressure cook
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SAMA RICE KHEER / VRAT KE KHEER [ Barnyard millets ] INGREDIENTS Sama rice – ¼ cup Milk – 3 cup [ 600 ml ] Sugar – 3 OR 4 tbsp or as required Fried broken cashew for garnish Ghee – 1 tsp + 2 tsp sugar Cardamom pwdr – a generous pinch OR few
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ITALIAN RED BEANS SALAD INGREDIENTS Water – ¼ cup Vinegar – 1 or 1 ½ tsp OR lemon juice Finely minced garlic – 1 tsp Chilli flakes – ½ tsp Mixed herbs / oregano – 1 tsp Olive oil – 1 ½ tbsp Sugar – ½ tsp Mayonnaise – 2 tbsp Onion finely chopped –
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GREEK SALAD INGREDIENTS Fresh curd – 2 tbsp. Olive oil – 1 ½ tbsp Minced garlic – 1 tsp Mixed herbs / oregano – 1 tsp Pepper pwdr – ½ tsp Lemon juice – 1 tsp Mayonnaise – 2 tbsp Salt to taste Sugar – ½ tsp Chilli flakes – ¼ tsp Capsicum finely chopped
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KHEEMA BREAD ROLL INGREDIENTS PREPARATION KHEEMA RECIPES 1 – Chicken kheema in green masala 2 – Mutton kheema in green masala 3 – Mutton kheema recipe 4 – Matar kheema 5 – Kheema pav METHOD Dip the bread in water only on one side for 1 or 2 seconds. [ just dip lightly and remove
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DRUMSTICK LEAVES SAMBAR INGREDIENT Drumstick leaves – 3 or 4 cup Toor dal – ½ cup Tamarind – small goose berry size Onion chopped – 1 Curry leaves – few Tomato – 1 chopped Fenugreek seeds – ¼ tsp Sambar pwdr –2 or 2 ½ tbsp Turmeric pwdr – ¼ tsp Asafoetida – a generous
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GINGER CHUTNEY / ALLAM PACHADI INGREDIENTS Peeled and chopped ginger pieces – ¼ cup Red chilli – 4 or 5 or as per taste Urad dal – 2 tbsp [ wipe it with a cloth ] Tamarind – a big piece Jaggery – 1 ½ or 2 tbsp. Oil – 2 tbsp Curry leaves –
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PESARATTU / MOONG DAL DOSA INGREDIENTS Whole green moong dal with skin – 1 cup Raw rice – 1 or 1 ½ tbsp. Ginger – 1 inch Green chilli – 1 Jeera / cumin seeds – ¾ tsp Salt to taste Ghee or oil to drizzle Finely chopped onion + grated carrot + finely chopped
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MINI TIFFIN SOUTHINDIAN BREAKFAST [ BRUNCH ] / SOUTHINDIAN BREAKFAST THAALI . Mini tiffins are served in hotels in Tamil Nadu.They are very popular . For mini tiffin make prepartions before. As we are making many items , make in less quantity. Batters for idli /dosa /vadas can be made before , also chopping of
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PIZZA BASE INGREDIENTS Maida – 1 ½ cup Dry yeast – 1 tsp Warm Milk – ¼ cup [ not hot ] Warm Water – ¼ cup to knead the dough [ not hot ] Sugar – ½ tbsp Salt as required Olive oil – 2 tbsp METHOD Mix the yeast well in warm milk
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HOMEMADE PIZZA SAUCE INGREDIENTS FOR HOMEMADE PIZZA SAUCE Tomato – 3 or 4 Garlic finely minced – 4 Olive oil – 1 tbsp Chilli flakes – ½ tsp Sugar – 1 tsp Salt to taste Mixed herbs or oregano – ½ tsp Pepper pwdr – ¼ tsp [optional ] Fresh basil leaves – 2 or
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KHUSKA RICE INGREDIENTS Basmati rice – 1 cup Veg or non veg stock – 1 cup Water – 1 ¼ cup or 1 ½ as required Ghee – 2 tbsp Few whole garam masala – [ shah jeera /cardamom /clove /bay leaf /cinnamon /star anise ] Onion sliced thinly – 1 big Green chilli –
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MUTTON FRY INGREDIENTS Boneless mutton – ½ kg Curd – 1 tbsp [ optional ] Ginger garlic paste – 1 ½ tbsp Red chilli pwder – 1 ½ or 2 tsp or as per taste Turmeric – ½ tsp Garam masala pwdr – 1 tsp Coriander powder – 1 tsp Chaat masala – ½ tsp
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RICE FLOUR CHOCOLATE CAKE INGREDIENTS FOR THE BASE Rice flour /APF – 1 ¼ cup Cocoa pwdr – 1 ½ tbsp Baking pwdr – 1 ¼ tsp Baking soda – ½ tsp Curd – 1 cup at room temperature [ not very sour ] Sugar – ¾ cup Cooking oil – ½ cup [odourless /colourless
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SAMA / SAMAI / BAGAR / LITTLE MILLET PONGAL INGREDIENTS [ serves 4 ] Millet / sama / burgar – 1 cup Moong dal – ¼ cup Ginger grated or crushed – 1 ½ tsp Ghee – 2 or 3 tbsp Asafoetida – a pinch Whole black pepper – 1 ½ tsp Jeera – 1
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MASALA VADA INGREDIENTS PREPARATION METHOD Take the ginger + garlic + red chilli + green chilli + fennels seeds+ in a mixie jar and grind it to a coarse paste without adding water . Transfer this mixture to a mixing bowl. Now take the soaked dal in the jar and grind it coarsely .[ don’t
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MILK POWDER GULAB JAMUN BY GEETA KOSHTI Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar. MILK
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DIWANI HANDI / PALAK MAKHANI GRAVY INGREDIENTS PREPARATION Clean ,wash and rinse and soak the palak leaves for sometimes .Again rinse and drain the excess water .Transfer it to a colander for excess water to drain off .Chop it roughly . Heat 1 tbsp oil + butter ,add onion and fry till transparent . Add
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BLACK PEPPER PULAO INGREDIENTS Cooked rice – 4 cup Mix veges – 1 or 2 cup [small pieces of cauliflower/ peas /potato / carrot /beans ] Oil + ghee – 1 ½ tbsp Black pepper – 1 ½ or 2 tsp Jeera – 1 tsp Ginger garlic paste – 1 ½ tsp Onion finely chopped
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CHANA DAL HALWA INGREDIENTS Chana dal – 1 cup Ghee – ¾ or 1 cup [ I added 3/4 cup ] Sugar – ¾ or 1 cup Water – 4 cup Cardamom / elaichi pwdr – ¾ or 1 tsp Badam / almond – 10 or 12 or as required PREPARATION Clean the dal if
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LEHSUNI PALAK / GARLIC SPINACH INGREDIENTS Palak / spinach – 1 medium bunch onion very finely chopped- 1 tomato very finely chopped – 1 finely minced garlic – 3 tbsp. finely minced ginger – 1 tbsp crushed garlic – 1 tbsp green chilli finely chopped – 2 or as per taste jeera – 1 tsp
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MOONG DAL PAKODA / VADA / BHAJIA INGREDIENTS Moong dal – 1 cup Finely chopped coriander leaves – ½ cup Finely chopped green chilli – 1 or as required Rice flour – 1 tbsp Grated / crushed ginger – 1 tsp Asafoetida – a generous pinch Baking soda – a pinch Ajwain – ½ tsp
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RESTAURANT STYLE MUSHROOM MASALA INGREDIENTS Mushroom – 1 pkt Onion – 1 Tomato – 2 small [ not sour ] Ginger garlic paste – 1 ½ tsp Red chilli pwdr- 1 ½ tsp or as per taste Coriander pwdr – 2 tsp Garam masala pwdr – ¾ tsp Turmeric – ¼ tsp Sugar – ½
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MAA KI CHOLE DAL / LANGAR WALI DAL / AMRITSARI DAL INGREDIENTS Split black urad dal with skin – ½ cup Chana dal – 4 tbsp Onion finely chopped – 1 Tomato – 2 small [ pureed ] Oil + ghee – 2 tbsp Grated ginger – 2 tsp Turmeric pwdr – ¼ + ¼
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TANDOORI ROTI INGREDIENTS [ 1 cup – 200 ml ] Wheat flour – 4 cups Baking soda – ½ tsp Baking pwdr – ½ tsp Oil – 1tbsp Curd – ½ cup Water as required for kneading Salt to taste Butter or ghee as required PREPARATION Sieve the flour + baking pwdr + baking salt
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DRUMSTICK COCONUT GRAVY INGREDIENTS Drumstick – 2 [ tender ] Onion chopped – 1 Tomato chopped – 1 Freshly grated coconut – ¼ cup Chilli pwdr – 1 tsp or as per taste [be careful as sambar pwdr also has chilli ] Coriander pwdr – 2 tsp Sambar pwdr – 1 tsp Turmeric pwdr –
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TOMATO CHUTNEY FOR IDLI AND DOSA INGREDIENTS Onion roughly chopped – 1 Tomato roughly chopped – 2 big Red chilli – 5 or 6 or as per taste Garlic – 3 clove Chana dal – 1 tbsp Oil – 1 tsp + 2 tsp Curry leaves – few Mustard seeds + urad dal – 1
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RESTAURANT STYLE CAULIFLOWER MASALA INGREDIENTS Small florets of cauliflower – 3 or 4 cup Onion – 1 Tomato – 2 small [ not sour ] Ginger garlic paste – 1 ½ tsp Red chilli pwdr- 1 ½ tsp or as per taste Coriander pwdr – 2 tsp Garam masala pwdr – ¾ tsp Turmeric –
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EGGLESS CHOCOLATE TRUFFLE CAKE INGREDIENTS FOR THE BASE Maida /APF – 1 ½ cup Cocoa pwdr – 1 ½ tbsp Baking pwdr – 1 ¼ tsp Baking soda – ½ tsp Curd – 1 cup at room temperature [ not very sour ] Sugar – ¾ cup Cooking oil – ½ cup [odourless /colourless
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BABY CORN MANCHURIAN INGREDIENTS FOR CRISPY FRIED BABY CORN Maida – 3 tbsp. Corn flour – 2 tbsp Rice four – 1 tbsp Baby corn – 1 pkt [ 12 pcs ] Capsicum thinly sliced – ½ cup Ginger garlic paste – 1 tsp Red chilli pwdr -1 tsp Salt to taste Oil to deep
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CRISPY FRIED BABY CORN / GOLDEN FRIED BABY CORN Baby corn (also known as young corn, cornlets or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole – cob included – in contrast to mature corn, whose cob is too tough for human consumption. Crispy
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SPRING ONION LEAVES WITH POTATO INGREDIENTS Spring onion leaves – 1 medium bunch Potato – 1 big [small cubes ] Onion chopped – 1 Tomato chopped – 1 small [optional ] Oil – 1 tbsp Jeera – 1 tsp Red chilli pwdr – 1 tsp Turmeric pwdr – ¼ tsp Coriander pwdr – 1 tsp
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MIXED SPROUTS CURRY INGREDIENTS Mixed sprouts – 1 cup Freshly grated coconut – ¼ cup Onion chopped – 1 small Tomato chopped – 1 small Ginger garlic paste – 1 tsp Red chilli pwdr – 1 ½ tsp or as per taste Turmeric pwdr – ¼ tsp Coriander pwdr – 2 tsp Garam masala –
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PALAK SAMBAR INGREDIENT Palak / spinach – 1 medium bunch Toor dal – ½ cup Tamarind – gooseberry size Shallots – 10 or 12 chopped OR 1 onion chopped Curry leaves – few Tomato – 1 chopped Green chilli chopped – 1 Fenugreek seeds – ¼ tsp [optional ] Sambar pwdr – 1 ½ tbsp
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TINDA STIR FRIED WITH CHANA DAL INGREDIENTS PREPARATION METHOD Heat oil ,add mustard seeds and let it crackle . Add onion + green chilli + curry leaves . Fry till translucent . Add soaked chana dal and mix well . Add little water,cover and cook till it is half cooked . Open the lid ,add
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ALOO BAIGAN KI SABJI INGREDIENTS Brinjal small – 4 [ cubed ] Potato – 2 small [ cubed – smaller the size ,lesser the cooking time ] Onion chopped – 1 Tomato chopped – 1 Oil – 1 tbsp Jeera – 1tsp Red chilli pwdr – 1 ½ tsp Turmeric – ¼ tsp Coriander pwdr
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CARROT CHUTNEY INGREDIENTS Orange carrot grated – 2 cup loosely packed [ 2 medium size] Urad dal -1 tbsp Red chilli – 5 or 6 or as per taste Shallots / small onion – 10 Tamarind – a small piece Garlic – 3 clove Salt to taste Oil – 1 ½ tbsp Urad dal +
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TOMATO BIRYANI INGREDIENTS Onion – 1 finely chopped Tomato – 2 or 3 finely chopped Cooked rice or leftover rice – 3 or 4 cup Ginger garlic paste – 1 ½ tsp Few whole garam masala – jeera /pepper /bayleaves /pepper/cinnamon/clove /cardamom Garam masala pwdr – 3/4 tsp Turmeric pwdr – ¼ tsp Red chilli pwdr
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MUSHROOM BURJI INGREDIENTS Button mushroom – 1 pkt Boiled peas – ¼ cup [ optional ] Onion finely chopped – 1 Tomato finely chopped – 1 Oil – 1 tbsp Garlic paste or crushed – 1 tsp Green chilli chopped – 1 Red chilli pwdr – ½ tsp or as per taste [ we are
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DRUMSTICK LEAVES WITH MOONG DAL [ The leaves have many beneficial nutritional Values ] INGREDIENTS PREPARATION METHOD Heat oil in a pan ,add mustard seeds and allow it to crackle. Add onion+ chilli and saute till translucent . Add the leaves and mix well. Add salt and mix well. Sprinkle ¼ cup water and allow it to
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SOUTHINDIAN KADHI / MOR KUZHAMBU INGREDIENTS Butter milk lightly sour – 2 ½ or 3 cup [ not very sour ] Toor dal – 1 tsp Raw rice – 1 tsp Coriander seeds –1 tsp Jeera -1 tsp Ginger – ½ inch Green chilli – 3 or 4 or as per taste Grated coconut –
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SHEER KHURMA / ID WALI KHEER / FINE VERMICELLI KHEER / SEVAIYA KHEER / KHEER Sheer khurma or sheer khorma is a festival vermicelli pudding prepared by Muslims on the festival of Eid in Afganisthan , Pakisthan , India and parts of Central Asia . It is a traditional Muslim festive breakfast and a dessert for celebrations. This dish is made from various dry fruits, vermicelli,
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POTATO ROAST INGREDIENTS Potato – 2 big Onion sliced – 1 small Sambar pwdr – 1 tbsp Turmeric pwdr – a pinch Chilli pwdr – optional if required [ depends on the spiciness of the sambar pwdr ] Asafoetida – a pinch Jeera – ½ tsp Curry leaves – few Oil – 1 or 1
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CABBAGE DAL INGREDIENTS Chopped cabbage – 3 cup Toor dal – ¼ cup Turmeric – ¼ tsp Freshly grated coconut – ¼ cup Jeera – 1 tsp Sambar pwdr – 1 tbsp Oil – 1tbsp Mustard seeds + urad dal – 1 ½ tsp Curry leaves -few Asafetida – a pinch Finely chopped coriander leaves
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LAAL MAAS [ RAJASTHANI SPECIAL ] INGREDIENTS Mutton with bones – ½ kg Curd – ¾ cup Whole red chilli + garlic + ginger paste – 3 or 4 tbsp or as per taste Few whole garam masala – [ black pepper + jeera + cinnamom+ cardamom + mace+ clove ] Ghee – 2 tbsp
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BEANS STEAMED WITH DAL / PARUPPU USILI INGREDIENTS French Beans – 150 or 200 gms Tuvar / toor dal – ½ cup Chana dal – 1 tbsp Whole red chilli – 4 or as per taste Asafoetida – a pinch Jeera -1 tsp Freshly grated coconut – ¼ cup Oil – 1 tbsp Mustard seeds
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