sound cookery

TOMATO DAL SOUP Ingredients 1/4 cup arhar dal 3-4 tomatoes 2 green chilli 5-8 bay small onion 3-4 garlic cloves 1/4 t t coriander powder 1/4 t red chilli powder 1/4 t turmeric powder 1 small bay leaves 1-2 cloves 1 small piece Cinnamon 1/4 t jeera 1/2 t saunf 2 green cardamon black pepper corn 4-5 salt and pepper powder to taste few curry leaves and coriander leaves 1-3 drop of rose water or 1 drop of rose essence 1 t butter or ghee METHOD Chop the tomatoes and onions ,slightly cut the green chilli, Grind turmeric,pepper corn,few onion piece,1/4 t saunf and jeera to a paste , Pick and wash the arhar dal add the turmeric paste and salt and cook with enough water till the dal is very soft, now add the chopped tomatoes,few onion piece.green chilli and crashed garlic bring to boil till the vegetable cooked very well and add the red chilli powder and coriander powder cook for few minutes remove green chill ,mash well,remove fire and strain , keep the dal stock,and mix the vegetable soup i

Tomato soup Ingredients 2-4 tomatoes 1 small onion 1-2 carrots water or vegetable stock 1 bay leaves 1 small cinnamon piece 3-4 pepper corn 1 bread slice fat salt and pepper powder to taste METHOD Chop the vegetable carrots,onion,and tomatoes small piece Take a pan along with a water or stock Cut the bread in a small cubes and deep fry in a fat to golden brown.keep aside Bring to boil the vegetable for 5 minutes and add the bay leaves,pepper corns,1 cinnamon, cook for 10 - 20 minutes on slow fire. Remove from fire and remove the bay leaves,peppercorn and cinnamon and mix in a blender Pass through a sieve Add little water and again to bring to boil for few minutes Serve hot garnish with fryed bread cubes.

Phirni Ingredients 2 cup milk 2-3 t rice 2-3 t sugar 2-3 almond 0ne drop of kewra essence METHOD Soak the rice for 30 -40 minutes . grind the rice with little water or milk. add little water and cook the rice mixture with constant stirring till it is of creamy consistency. add sugar and mix well cook for few minutes.remove from fire add essence and keep in the fridge to set .if require add cold milk. serve cool in a long class garnish with shredded almonds.

Brinjal Bhurtha Ingredients 2 medium size round big brinjal 2-3 onion 1 small piece ginger 2 green chilli 2 -3 tomatoes 1/2 t red chilli powder 1/4 t garam masala powder few coriander leaves salt to taste 1 t ghee METHOD Apply one drop of oil on the brinjal and roast the brinjal on an open flame or bake in an oven all the side till the brinjal soft and browned in colour from all the outside. Put in gold water and peel the skin and mash well. Chop onion ,green chilli,ginger and tomatoes finely. Heat fat in pan fry onion it get browned add chopped green chilli,chopped ginger and tomatoes fry for few minutes and add the red chilli powder,garam masala powder and salt .mix well fry for few minutes and add the mashed brinjal and mix well cook for continue to fry till the mixture blends and fat separates.simmer for few minutes. Serve hot with chopped coriander leaves and a pinch of garam masala.

Kadhi is a North Indian recipe.This curry that can be served with rice and parathas.It is simple to prepared. Ingredients 100 g Besan (Chick pea flour) 1 cup curds 1/4 t turmeric powder a pinch of hing(asafoetide) 1/2 t jeera 1/2 t coriander seeds 3 whole red chilli few curry leaves 2 -3 onion 50 g spinach or methi leaves 1/4 t red chilli powder 1/4 t garam masala powder salt to taste water oil METHOD MAKE A PAKORAS Pick ,wash and chop the methi or spinach leaves Chop onions very fine pieces Make a thick batter of besan (50 g besan) add the chop ed leaves,chopped onion,redchilli powder,garam masala powder and salt .make a thick batter .beat well Heat oil in a karahi ,fry a spoonful of the batter in a hot oil make a small pakodas. Make all pakoras drain on a brown paper and keep aside. make a kadhi Beat the curd .add besan(50 g )turmeric powder,salt and water and mix well. Heat oil in a pan add hing fry few minutes and add whole red chilli,cumin seeds,coriander and methi seeds, fry for

CHICKEN CURRY Ingredients 1 kg chicken 5-8 red chilli whole 1/4 cup coriander seeds 1/2 t turmeric powder 1/2 t pepper corn 1 t jeera 1 t saunf 6-18 baby small onion 4-5 tomatoes 2-3 green chiil whole 1-2 cinnamon 3- green cardamon 4-5 cloves 1 bay leaves 3 t khas-khas 5-8 cashwnut few curry leaves and coriander leaves 1 cup fresh coconuts 1-2 t curd 1 small piece of ginger 5-8 garlic cloves 2-3 t oil METHOD Clean and wash the chicken and cut in to pieces Chop or grind onion Chop the tomatoes or blanched and slightly cut center in the green chilli, Grind turmeric powder,pepper corn,1/2 t jeera.1/4 t saunf,3-4 baby onion,4 carlic cloves,ginger 1 cinnamon together to a fine paste Grind the red chilli and coriander to a fine paste Grind coconuts,khas khas,and cashwnuts to a fine paste Heat fat in a thick bottom pan ,add 1 cinnamon ,2 green cardamon,,bay leaves,1/4 t saunf,cloves,curd and onion paste fry till the onion get brown in colour and add the green chilli,chopped tomatoes fry few

CHICKEN KURMA Ingredients 500 g chicken 3-4 small potato's 5-8 small baby onion 2-3 tomatoes 2 green chilli whole 1/2 t ginger 5-8 garlic cloves 1/2 t saunf 1/4 t jeera 3-4 cloves 1 stick Cinnamon 2 -3 green cardamon few curry leaves and coriander leaves 1/4 t turmeric powder 1/2 t red chilli powder 1 1/2 t coriander powder 1/2 t pepper corns 1 cup fresh coconuts 1 t khas-khas(poppy seeds) 5-8 cashwnuts 1 Small bay leaves 2 t ghee METHOD Clean and wash the chicken and cut into pieces Boil the potatoes and peel the skin and cut it small cubes Grind turmeric powder,pepper corns,2 small onion,jeera,1/4 t saunf,2 garlic cloves to a pastes Grind coconuts,khas-khas and cashwnuts to a fine paste.(roast the kashkash and soak some time and grind the kash kash it grint finely) chop onion,tomatoes ,slightly cut lengthwise green chilli,ginger and garlic Heat ghee in a pan add 1 Cinnamon,saunf ,bay leaves,2 green cardamon,cloves,fry few minuets and add chopped onions and ginger pieces,and garl

FISH CURRY-2 Ingerdients 3-4 ( 500g)Fish 1 lime size tamarind (10 - 20 g) 1 onion 2-3 tomatoes 1/4 t turmeric powder 1 t red chilli powder 2 1/2 t coriander powder 1/4 t pepper corn 1/4 t saunf 1/4 t jeera 1/4 t ginger 4-6 garlic cloves few curry leaves 1/4 t mustard seeds 1/4 t fenugreek seeds 3 t til oil 1 /2 cup coconut milk METHOD Clean ,wash and marinate the fish with lemon juice and salt for 1 hour Soak tamarind in 1 cup of water.and extract the tamarind juice in 2 cup of water grind together turmeric powder,pepper corn,ginger,garlic,2-3 baby onion,1/4 t saunf,1/4 t jeera, to a paste Chop the onion,tomatoes,and green chilli Heat oil in a pan add muster seeds when they start crackling add the fenugreek seeds and saunf fry few minutes and add chop onion fry till onion get brown in clour and add the tomatoes and green chilli .and now add the turmeric paste fry few minutes and add the red chilli powder ,coriander powder ,salt and curry leaves fry till the masala cooked oil separate

FISH CURRY Ingredients 250 g fish 5 -6 baby onion 2 green chilli whole 3- 4 tomatoes 1 small onion 1 lime size tamarind (10 g-15 g) 1/4 t turmeric powder 1 t t redchilli powder 3 t t coriander powder 1/2 t saunf 1/4 t jeera 1 cup fresh coconuts or 1 cup coconut milk few curry leaves 1/4 t fenugeek seeds (mathi seeds) 3-4 til oil METHOD Clean and wash the fish pieces.(cut the fish 2-3 pieces) Rup salt and lime juice on fish and keep aside for half an hour . Greate 1 small onion Grind turmeric powder,jeera,1/4 t saunf and baby onion to a paste Soak the tamarind in 1 cup of water and extract the tamarind juice in 1-2 cup water. Chop 2 tomatoes. Take the tamarind juice in a bowl add the tamaric masala paste,2 tomatos,2 green chiil whole, (crushed the tomatoes,and green chiili in the tamarind juice,)add red chilli powder,coriander powder, and salt. Heat til oil in a pan add the fenugreek seeds and 1/4 t saunf fry for few minutes and the chopped onion and chopped tomatoes,curry leaves fry t

SABUDANA MANGO KEER Ingredients 1/2 cup sabudana (sago) 3-4 ripe mango 3 green cardamom 1 cup sugar 1/2 litter milk 2 cup warm milk 2-3 string of saffron 5-6 cashewnuts 10 raisins 5-8 almonds 2 drop mango essence(optional) METHOD Clean ,and wash sabudana and soak in a water for 20 minutes. peel and Grete mangoes.crushed green cardamom,blanched almonds boil the1/2 litter milk add 1 cup of water and add the soaked sabudana to the milk and cook for some time in slow fire till the sabudana cooked and is soft and transparent.when the mixture starts thickening add 1 cup warm milk and keep on slow fire and keep on stirring when it becomes half its quantity remove form fire. Add the grate mango,sugar,powdered cardamom,and saffron ,mix well when the sugar mixed well. Fry the cashwnuts and raisins in a 1 t ghee add to the keer.freeze on 2-3 hour and serve cool with decorate blanched almonds.

Tomato chutney Ingredients 6 -8 Tomato 10 -15 baby onions or 4-5 small onions 2-3 Red chili whole 1/2 T Mustard seeds 1/2 T Urad dal Curry leaves Salt to taste Oil METHOD Chop the tomatoes and onions small pieces. Heat oil in a pan add red chilli whole and fry for few minutes and add the chopped onion fry few minutes and add the chopped tomatoes fry few minutes ,cook for till the tomatoes cooked soft ,remove from fire and grind it with salt to a paste. Add 1 t til oil add the mustard seeds , urad dal when the muster seeds start crackling add the curry leaves and add the ground tomatoes paste cook for 2-3 minutes in simmer till the chutney thicken. serve with idli or dosa.

CHICKEN BRIYANI Ingredients 3 cup rice Basmati rice 500 g g boneless chicken 3-4 onion 10 -15 baby small onion 3-4 tomatos 2-3 green chilli whole 1/4 cup curds 1/2 t zeera 1 t saunf 2 small stick cinnamon 5-8 pepper corns 1/2 t chilli powder 1/2 t coriander powder 2 bay leaves 1/4 t khuskhas 3-5 cloves 1 small lime size ginger piece 8-10 garlic cloves 1 t saffron 2 t milk 1 cup fresh coconut 3-4 green cardamom 1 small savithri (OPTIONAL) 5-8 cashewnute and 10 15 raisins 1/2 t turmeric powder 8 T fat (Dalda and ghee) few curry leaves 1 cup coriander leaves and mint leaves(pudina) salt to taste METHOD Clean ,wash and soak the rice. soak saffron in 1 t -2t milk Chop the baby onion small piece,cut the big onions lengthwise . Cut slightly lengthwise the green chill whole Grind 2 green cardamom powdered Chop the ginger and garlic very small pieces Add water grind freash coconut in a grinder ,Take coconut milk( juice) in the one cup fresh coconut( 2-3 cup milk) Cleane the budina , curry lea

Black channa dal curry Ingredients 1 cup Black channa dal 200 g small young brinjals 1 drumsticks 2 small tomatoes 3-4 garlic cloves 1/2 t red chilli powder 1 1/2 t coriander powder 1/4 t turmeric powder 1/4 t jeera 1 lime size tamarind 1/4 t saunf 3-4 pepper corn 4-5 baby small onion 2 green chilli whole few curry leaves,coriander leaves 1 Cinnamon 2 t til oil 1 small bay leaves Few curry leaves and coriander leaves, 1/4 T fresh coconuts paste or 1/4 cup coconut milk water salt to taste METHOD Pick and wash the Channa .Soak overnight in water. Chop brinjals and , drumsticks and tomatoes small pieces. Add about 2-3 cup water and 1/4 t salt to the soaked channa and pressure cook in the same water for 30 minutes .use the water in which Channa's were soaked. grind turmeric powder,jeera,saunf,peppercorn,2 baby onion,2 garlic and 1 green chilli to a fine paste. soak tamarind in 1/2 cup of water and Extract the tamarind juice 1n 1 cup .And keep side. open the pressure cooker .Heat a hea

EGG CHAT Ingredients 6 hard-boiled Egg 1-2 onion 4-5 green chilles few coriander leaves 1/2 cup tomato ketchup 1/2 t red chilli powder 1/2 t chat masala salt to taste 1 lime size tamarind 1 lime size jaggery METHOD Soak the tamarind in a 1/2 cup water and extract tamarind juice . Choped onion,green chill,coriander leaves. Boil the tamarind juice and jaggery in a little water for 4-5 minutes and strain.keep aside Cut the boiled egg in to quarter pieces. Take a large bowl mix all the in bowl serve sprinkle with a pich of Garam masala and chopped coriander leaves.

EGG BEATEN CURRY Ingredients 3 egg 1 onion 2 tomatoes 1/2 t fennugreek seeds 2- 3 tomatoes puree 1/2 t red chiili powder 1/4 t garam masala powder 1/4 t coriander powder salt and pepper powder to taste 1/2 Cup coconuts milk oil METHOD Chop the onion and tomatoes Heat a oil in a pan add the fennugreek seeds fry for few minutes add the chopped onion fry till the onion get brown in colour And add the tomatoes fry for few minutes and add the masala powder,redchilli powder,coriander powder,garam masala powder,pepper powder and salt fry for few minutes when the aroma come out add little water fry for few minutes and add 2 - 3 cup water and bring to boil in the simmer fire for 5 minutes till the gravy thicken . Now add salt and coconut milk bring to boil for few minutes and add break the egg in the gravy taking care not to distrup the yolk and drop it in the boiling gravy. Let the egg cook till the white is coagulated and yolk is firm for 2-3 minutes. serve hot with rice

Scrambled Onion Egg Ingredients 2 egg 1 t milk 1 t butter 8-10 baby onion 1 -2 small green chilli whole pepper and salt to taste METHOD Beat the egg lightly ,add milk .mix well Chopped the onion and green chiili very fine pieces Melt butter in a frying pan ,add the chopped onion and green chilli fry for few minutes when the onion and green chilli cooked ,pour beaten egg and cook with slight stirring in simmer, till it starts setting separate ,sprinkle the salt and pepper ,stirring well for few minutes .Remove. serve hot with butted toast.

Onion Omelette Ingredients 2 egg 5-6 baby onion 1 green chilli whole a pinch of turmeric powder 1 t milk 2 t butter or fat salt and pepper to taste METHOD Separate the egg white from the yolks Beat the egg whites with an egg beater till stiff. Add yolks,milk pepper powder,turmeric powder and salt Chop the onion and green chilli very finely. Heat butter or fat in a frying pan ,add the chopped onion and green chilli fry few minutes remove and add to the beaten egg and pour the beaten egg in the pan and let it set around the side. when one side is set ,fold and cook till well browned on all sides. serve hot with butter toast. The follwing stuffings can be used for stuffed omelettes. Chopped onion and tomatoes,grated carrot,boiled peas,grated cheese,grated mush rooom.grated califlower,chopped ham.

Plain Omelette Ingredients 2 eggs 1 t milk 2 t butter salt and pepper to taste METHOD Separate the egg whites from the yolks. beat the egg whites with an egg beater till stiff. add yolks,milk and seasoning and beat well. heat butter in a frying pan,pour the beaten egg in the pan and let it set around the sides when one side is set ,fold and cook till well browned on all sides. serve hot with bread toast.

FRIED EGG Ingredients 1 egg 1/2 t butter pepper and salt to taste METHOD Heat the butter in a frying pan Break the egg carefully in the pan,taking care not to break the yolk. Cover the pan with lid and let the egg cool for 2 minutes on slow fire,For double fried egg ,turn the egg over with a flat spoon and cook the other side also for 1-2 minutes . Lift the egg with a slotted spoon,taking care not to break the yolk.sprinkle the pepper and salt. Serve along with hot buttered toast.

Egg Tamarind Curry Ingredients 3 Egg 10 g a lime size tamarind 5-6 baby onion 1 small onion 6-10 garlic clove 2 green chilli whole 1/4 t turmeric powder 1/2 t red chilli powder 1 1/2 coriander powder 1 tomato 1/4 t mustard seeds 1/4 t urad dal a ping of asafoetide 1/4 t fenugreek seeds 1/4 jeera 1/4 t saunf 4-5 pepper corn oil salt to taste METHOD Soak tamarind in 1 cup of water.Extract tamarind juice 2 cup of water.Add salt keep aside chop tomato,and small onion . peel the baby onion,and garlic skin .keep aside grind termeric powder,red chilli powder,coriander powder,pepper corn,jeera,sounf,one onion,2 garlic to a paste. add in to the tamarind juice , ground masala paste,salt,chopped tomato,2 green chilli,and salt. heat oil in a pan add mustard seeds ,when they start crackling add urad dal,asafoetide,fenugreek seeds,whole garlic cloves and baby onion,few chop onion fry for few minutes. now add the tamarind juice masala mixer .bring to boil for 5 minutes till the onion,and garlic coo

Capsicum Peas Rice Ingredients 1 cup Rice 2 -3 Tomato 3-4 Capsicum 1-2 spring onion 1/2 cup mutter( peas) 1 Stem celery 1/2 t pepper powder 1-2 ghee salt to taste METHOD Clean,wash and soak rice . Chop onion,capsicum,spring onion,tomatoes and celery. Retain few strip capsicum and tomatoes for garnishing. Heat ghee saute onion fry for few minutes add capsicum,and celery. Add peas and tomatoes fry few minutes.saute well. Add the soaked rice ,sprinkle pepper and salt ,fry few minutes .Pour double amount of water and cook till done. serve hot garnish with long strip capsicum and tomatoes.

Brinjal Rice Ingredients 1 cup rice 250 g young small brinjal 4-5 red chilli whole 1/2 t coriander seeds 2 onion 1/2 t urad dal 1/2 t channa dal 1/4 t asafotia 5-6 cashew nut and raisins 1 Cinnamon 1/4 t mustard seedS 2-3 pinch of turmeric powder salt to taste METHOD Boil the rice in plenty of water(add 1/4 t salt and a drop of til oil) till done and drain the extra water.Put rice in a sieve and leave it cool. keep aside Heat ghee in a pan and roast coriander seeds,red chilli whole,urad dal,channa dal,1 cinnamon and asafotia . Roast a little and remove .Add 1/4 t salt and Grind the masala a powder. . Chop the brinjal and onion very small piece, Fry the cashew nut and raisin in a little ghee.keep aside Heat ghee in a pan add muster seeds when they start crackling add the chop onion fry till golden brown and add chop brinjal and add 2-3 pinch of turmeric powder,and pinch of salt fry for few minutes and add the powdered masala ,.Mix well fry for few minutes till the brinjal cooked and te

Bisibela bath Ingredients 1 cup rice 1/2 cup Arhar dal 1 t channa dal 1/4 t Fennugreek seeds 1 t coriander seeds 1 cinnamon 2 cloves 5- 6 red chilli whole 1/4 t Asafoetide 2- 3 t dry coconut 1/4 t mustard seeds 2 potatoes 1 small lemon size tamarind salt to taste METHOD Peel skin and cut the potato in to large cubes. Heat 1 t oil in a pan roast the channa dal,coriander seeds, 2 t arhar dal,1 cinnamon,2 cloves,fenugreek seeds,Asafoetide,and red chiili whole,fry for a few minutes and add the coconutes fry few minutes and grind above the masala powder . Soak tamarind in 1/2 cup of water and Extract tamarind juice in 1/2 cup water .keep aside Pick and wash arhar dal and rice .add salt ,turmeric powder and cook with water till rice and dal is soft .Add the chopped potatoes and cook for few minutes till the potato cooked . Add the tamarind juice cook for few minutes , when it boiled add the masala powder.simmer the fire and continue cooking in simmer ,cook until well mixed and adjust consist

Dry Mango Chutney Ingredients 50 g Dried mango piece 50 g raisins 1 small piece ginger 5 -6 garlic cloves 2 red chilli whole 1 small piece of jaggery 1/4 t red chilli powder 1-2 t vineger 1 t salt METHOD Soak dried mango pieces and raisins over night grind ginger and garlic boil soaked mango,raisins, ground paste of ginger and garlic and 2 whole red chilli till the mango piece are cooked and tender. mash the mango pieces with wooden spoon add red chilli powder,salt, jaggery cook for few minutes till the chutney thickens.remove form fire and cool add vineger and serve

Mint and coriander chutney Ingredients 20 g Mint leaves 20 g coriander leaves 10 g tamarind pulp or paste 1- 2 small green chilli 1/2 small ginger 1 small onion 1/4 t cumin seeds 1 t sugar salt to taste METHOD Pick and wash the coriander and mint leaves Grind coriander leaves,mint leaves,onion,ginger,green chilli,and cumin seeds to a fine paste. Add the tamarind pulp ,sugar and salt.mix well cool and serve with snacks

Prawn tamarind curry Ingredients 250 g Prawn 3-5 red chilli whole or kashmiri chilli walnut sized lumps of Tamarind 1/2 t jeera (cumin seeds) 3- 5 pepper corns 1 t coriander seeds 3-4 cloves garlic 1 -2 onion 1/4 t turmeric powder 1/2 piece ginger 2 green chilli 1/4 cup fresh coconutes salt to taste oil METHOD Clean and de- vein prawns .keep aside Roast the red chilli,cumin seeds,pepper corns,and coriander seeds lightly and cool grind along with garlic and coconuts chop onion and ginger and green chillis finely soak the tamarind in a cup of water and take and squeezed the pulp and take out for the tamarind juice. heat oil and fry onion till brown,add the ground red chilli masala and fry till the oil separates. add chopped green chill,ginger ,turmeric powder and salt and prawns fry for few minutes and add the tamarind pulp and 1 cup of water .let it come to boil for 5- 10 minutes till the prawn cooked ,then reduce heat and simmer till prawn tender and the gravy thick serve hot with rice

Prawn Peas Curry Ingredients 300 g prawn 1 onion 2 tomatoes 100 g peas 2-3 t fresh coconut 1/2 t khas-khas(poppy seeds) 2-3 garlic 1/4 t ginger paste 1/2 t red chilli powder 1 1/2 t coriander powder 1/4 t turmeric powder 4-5 pepper corns 3-4 baby onion 1/4 t jeera 1/4 t saunf 1 cinnamon(Dalchini) and 1 cloves 1 green chiil Salt to taste METHOD Clean and de-vein prawns.keep aside. chop onions and tomatoes, and green chilli finely Grind turmeric powder,pepper corn,jeera,saunf,baby onion to a paste. Grind fresh coconut, khas-khas and garlic to a paste Heat oil in a pan add 1/4 t saunf,cinnamon, 1 cloves, fry a minute and add the chopeed green chillii,onion, the onion get brown in colour add tomatoes fry for a miniues and add the red chilli powder,coriander powder ,tarmeeric paste and peas fry for few minutes and add the prawn fry for 3-4 minutes and add water cook for 5 - 10 minutes till the prawn cooked tender ,then reduce the heat and simmer add the coconutes paste cook for few minutes

COCONUT KHEER Ingredients 10 g basmati rice 1 cup crated freshed coconuts 100 g jaggery 2 green cardamom 1/2 cup milk 1 t ghee water METHOD Roast the rice and soak the rice in half cup of water for half an hour grind the rice and coconutes coarse paste add water and boil the rice and coconut paste( add water in same water when the rice soaked ) cook simmer on slow fire for 5 - 10 minutes with frequent stirring on slow fire.Till the rice cooked. And add the jaggery .stir well,cook for another few minutes .Mash the rice while stirring . when it is creamy consistency add the green cardamom powder and 1 t ghee and dry nuts .stir well the kheer get thicken .Remove from fire when cool add the milk serve with hot or cool.

CABBAGE KHEER Ingredients 50 g cabbage 1 cup milk 2 t sugar 2 almond 4-5 raisins METHOD Wash and shed the cabbage finely boil milk and add the cabbage and cook on slow fire stirring occasionally till the kheer thickens add sugar and cook for a minutes ,remove form fire. serve cold garnished with dry nuts

VERMICELLI KHEER Ingredients 20 g vermicelli 1 cup milk 2-3 t sugar 1 t ghee 4-5 raisin ,2 almond METHOD Heat ghee in a karahi and fry the vermiclli lightly brown boil milk and simmer for 10 minutes .add the vermicelli to the milk and cook for some time on slow fire till the kheer thikens to an even consistency. add sugar and cook for some time stirring constantly till the kheer thicken remove from fire serve hot or cold garnished with dry nuts

SEMOLINA KHEER Ingredients 25 g semolina 1 cup milk 2-3 sugar 2-3 almond,raisin, cashew nuts METHOD Roast semolina in a pan over slow fire add 1/2 cup water and milk and cook on slow fire for 5-8 minutes till the semolina cooked add sugar and cook for few minutes stirring constantly remove from fire serve hot garnish with dry nuts and green cardamom powder.

MOONG DAL KHEER Ingredients 1 /2 cup washed moong dal 1 t rice 1 cup milk 50 g jaggery 2-4 cashewanuts 2 green caradamom METHOD Heat ghee in a karahi and fry the moong dal and rice lightly for few minutes. add water and cook in a presser cooker till the moong dal cook and tender remove form fire. boil 2 cup water add the boiled moong dal and 1 green cardamom , and simmer for few minutes and cook for sometime on slow fire till the kheer thickens to an even consistency. make a jaggery syrup and add to the cooked moong dal and cook for a few minutes stirring constantly. till the kheer get thickens remove from fire when the kheer cool add the warm milk stirring well. serve hot or cold garnished with shred ed dry nuts and powdered green cardamom.

RICE KHEER Ingredients 20 g basmati rice water double amount for rice by volume 1 cup milk 1/2 cup water 2-3 t sugar 2 green cardamom 2-3 almond 2-4 raisins 2-3 pistachios 1 t fresh ghee or butter METHOD Heat a karahi and fry the rice lightly. pick and wash and soak the rice in 1 cup of water for half an hour soak the saffron in 1 t little milk .keep aside. boil the rice in the same water till the rice very well cook till in tender.if requier add water. add milk and simmer on slow fire for 15 - 20 minutes on slow fire with frequent stirring .mash the rice while stirring. when it is of creamy consistency ,add sugar and stir till it is dissolved cook so the the mixture become creamy again remove from fire add the crushed green cardamom seeds and add the saffron and ghee or butter. serve hot or cold garnish with dry nutes.

CARROT KHEER Ingredients 100 g carrot 2 cup milk 2-4 t sugar 2-3 almond 3-5 raisins METHOD Wash ,scrape and grate carrots finely heat a pan boil milk ,add carrots and cook on slow fire ,stirring occasionally till the kheer thickens. add the sugar and cook few minutes on slow fire .remove from fire serve cold garnish with dry nuts

CAULIFLOWER KHEER Ingredients 50 g califlower 1 1/2 cup milk 2-3 sugar 2 almond 4-5 raisin METHOD Wash and grate the cauliflower .use only flower portion boil milk add the grated cauliflower and cook on slow fire strring occasionally till the kheer thickens. add suger and cook for a minutes .remove from fire . serve cold garnished with dry nuts

Vermicelli Sabudana kheer Ingredients 30 g vermicelli 10 g sabudana 1 cup milk 3 -4 T sugar 1 T Ghee 1 t fresh cream few saffron 4-5 raisin 2 green cardamom 5-6 cashewnuts METHOD Heat ghee in a karahi and fry the vermicelli lightly brown and fry the sabudana few minutes . soak the saffron in 3 t milk.powdered the green cardamom. soak the sabudana ,and vermicelli in a little water hot or warm water for few minutes. heat a pan and fry the dry nuts in 1 t ghee and keep aside. boil 2 cup of water to bring to boil the sabudana ,for few minutes stirring constantly.Till the sabudana cooked.(if requied add little water ) add the soaked vermicelli and cooked few minutes and add milk and simmer for 5-10 minutes cook for some time on slow fire till the kheer thickens to an even consistency. add sugar and cook few minutes stirring constantly,the sugar mix well remove from fire. add the roasted cashewnuts,raisin,and green cardamom powder. beat the fresh cream serve hot or cool garnish with cream

BADAM KHEER Ingredients 250 g almonds 300 g sugar 1 kg milk 1/2 cup basmati rice 2 -3 t ghee or butter 3-5 pistachios 2 drop of rose water METHOD Blanch and grind almonds to a fine paste. clean rice and boil with milk in a large pan keep stirring with a wooden spoon till the rice cooked and gets tender add ground almonds and blend well pour ghee or butter and keep stirring ,when the mixture thickens remove from fire add the sugar and stir till the sugar is well blended if require add warm milk cool and add the rose water and garnish with finely chopped pistachios.

FRENCH BEANS PORIYAL Ingredients 500 g french beans 1/4 t mustard seeds 1/4 t urad dal 1 t Channa dal 2 red chilli whole a pinch of hing a pinch of turmeric powder few Curry leaves 2-3 baby onions salt to taste oil METHOD Chopped the beans very thin slice piece Chop onion finely Heat oil in a pan add the muster seeds when they start crackling add urad dal,channa dal,broken red chilli ,a pinch of hing,and add the onion fry till the onion get golden brown add the chopped beans and salt,a pinch of turmeric powder fry for few minutes and add some water cook the beans for few minutes till the vegetable cooked . Serve hot garnish with fresh coconut .

cabbage poriyal 500 g cabbage 1/4 t mustard seeds 2 onions 1/4 t urad dal 1 t channa dal 2-3 red chilli whole few curry leaves a pinch of asafoetida a pinch of turmeric powder a pinch of ginger piece salt to taste water METHOD Cut and shred cabbage . Chop the onion slice,broke the red chilli Heat oil in a pan add mustard seeds when they crackling add urad dal,channa dal,broken red chilli and curry leaves fry for few minutes and add chopped onion fry till it golden brown and add the cabbage and pinch of hing and ginger ,pinch of turmeric powder fry and cook in slow fire for few minutes till the cabbage cooked .if required add little water. serve hot garnish with grated coconuts with rice.

Bhindi fry Ingredients 500 g bhindi( ladies finger) 1/2 t red chilli powder 2 onions 2-3 pinch of turmeric powder 1/2 t mustard seeds 1/4 t roasted jeera 1/2 t roasted methi seeds salt to taste oil METHOD Chop the bhindies very small slice add the red chilli powder and turmeric powder.keep on 5 minutes . roasted the jeera,and methi seeds and powder it chop the onions heat oil in a pan add muster seeds when they crackling add the onion fry till the onion get brown in colour and add the bindies mix well over slow fire for a minutes and add salt and cook in slow fire 5-8 minutes till the vegetable cooked (.if require sprinkle little water.) remove from fire and sprinkle, the powdered jeera and mathi powder and pinch of garam masala powder .mix well. serve with roti or rice

Peanut Chutney Ingredients 50 g peanuts 2 -3 small green chilli 1 small piece of ginger 1 t lemon juice 1 t salt METHOD Roast peanuts and remove the red skin.(roasted the peanuts some time it get quickly browned , add 2-3 pinch of salt and few drop of water ,it roasted evenly) Grind peanuts ,green chilli and ginger to a fine paste. add salt and lemon juice ,mix well serve with snakes.

COCONUT CHUTNEY Ingredients 1 cup fresh Grated coconuts 4- 5 green chilli 1/4 t mustard seeds 1/4 t washed urad dal 1/2 cup Roasted channa dal or chutney dal (pottu kadalai ) 1/ 4 t ginger 3-4 baby onion 1/4 t tamarind 1 garlic few curry leaves salt to taste oil METHOD Chop onions Grind greenchilli,channna dal,tamarind,ginger and garlic ,grind in few minutes in a blender and add the coconutes ,( add water if required )grind to a paste. heat oil,add mustard seeds ,urad dal, to it ,when the mustard seeds start crackling add the choped onions fry, till the onion get brown in colour, remove from fire and add the curry leaves and salt .Add this baghar to the chutney and mix well cool and serve

Raw mango chutney 1/2 kg raw mango 1 t red chilli powder 400 g sugar 1 cloves 1 cinnamon, 1/4 t black pepper 1 black cardamom 1/2 t glacial acetic acid METHOD Wash and remove the skin.grate the mangoes Coarsely the spices(black papper,black cardamom,cinnamon,cloves) Heat a pan cook the grated mango them till they are slightly tender. Add sugar and continue cooking. Add salt,red chilli powder and coarsely ground spices. Cook few minutes while stirring frequently till the mixture becomes sufficiently thick. Put 1 t in a plate test the desired consistency in plate test .it thick like jam.Remove from fire. add glacial acetic acid. pour the hot chutney dry sterilized bottles. on cooling close their lids and close properly. store in a cool place. Glacial acetic acid http://en.wikipedia.org/wiki/Acetic_acid

Mango shake Ingredients 1 large mango (200 g ) 1 cup milk 2-3 t sugar a few vanilla essence 3-4 ice cubes METHOD Peel and take out the pulp. Add sugar and blend in a blender Add milk and whip the mixture till lightly,frothy and smooth. Add essence and crushed ice and blend well. Serve in a tall glass .

MANGO PACHADI Ingredients 2 mango(200 g) 1/2 t urad dal 1/2 t mustard seeds 2 red whole chilli 2 green whole chilli few curry leaves 4-5 baby onion 5-10 g jaggery 2-4 t fresh grated coconut oil 2 t salt to taste METHOD Wash and cut the mango lengthwise(slice in sticks) and remove the seed Chop onion slice Take 2 t oil in pan and fry the mustard seeds .when they start crackling add uraddal,red chilli whole ,green chilli whole, fry for few minutes and add the onion .Fry till golden brown. Add curry leaves and mango fry and cook for 3-4 minutes on slow fire.when the mango cooked add salt and jaggery keep on another few minutes on simmer ..when the jaggery melt and the gravy get thick mix well . serve hot garnish with fresh grated coconut. TIP .If you want more katta add tamarind juice and boil the mango and add the jaggery.