Idli Pakoda

Ingredients
left over idli batter - 1 cup ( if left over batter is not available you can also use 1/4 cup idli
rava and rice floor 1/4 cup.
besan -1/2 cup
coriander powder -1/2 teaspoon
chilli powder -1/2 teaspoon
salt - according to taste
onions (finely cut) - 2
green chillies (finely cut)-1
coriander leaves (finely cut)- 1/4 cup
fried cashew nuts (broken into small pieces)- 1 tablespoon
oil for frying

Method
1. In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid
consistency.
2. In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and
put it in the medium hot oil till golden brown.
3. Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce

Mango Icecream

Ingredients
1 can mango pulp
1 can sweetened condensed milk
1 container "cool whip" available in the super markets frozen dairy section.
1/2 cup chopped pistachio nuts.
2 tsp rose water.

Method
1. Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
2. Add rose water. Pour it in airtight container (rubbermaid, tupperware etc), sprinkle with
chopped nuts.
3. Freeze it overnight in your freezer.
4. Makes about 20 servings.

Crunchy Healthy Salad

Ingredients
1 cucumber finely chopped
1 tomato finely chopped
1 onion finely chopped
1 carrot finely grated
1 small boiled potato finely chopped (optional)
1 slice raw mango finely chopped
1 tbsp. coriander leaves finely chopped
1 green chilli finely chopped
1/2 cup puffed wheat
1/4 cup puffed makhanas
1 tbsp. white vinegar
1/2 tsp. sugar powdered
1/4 lemon juice extracted
1/2 tsp. cumin seeds powdered
Salt to taste

Method
1. Break makhanas to pieces, keep aside.
2. Mix all ingredients, except makhanas and wheat.
3. Chill till required.
4. Toss in makhana pieces and puffed wheat.
5. Serve immediately to keep the crunch intact.

Brown Gravy

Ingredients
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil

Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry


Method
1. Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
2. Heat oil, add onions, fry till well browned. Drain well by pressing, putting back oil in pan. Cool onions a bit. Grind in mixie. Keep aside.
3. In remaining hot oil, add cumin seeds allow to splutter. Add asafoetida, capsicum, ginger, garlic stir fry for a minute. Add all dry and ground masalas, flour, stir well.
4. Add tomatoes, tamarind water, salt, stir. Simmer till gravy is thick and oil starts to separate. 5. Add prepared veggies and stir, keep cooking for 2 minutes.
6. Garnish with chopped coriander, serve with parathas, rotis, etc.

Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil
required, and continue by frying the onions.)

Cauliflower Chutney

Ingredients
1 medium sized cauliflower.
1 lime
3 tsp red chilli powder
2 table spoon cumin powder
2 tsp jeera powder
2 tsp mustard powder
2 tsp methi powder (fenugreek)
2 tsp salt
2 flakes garlic

Method
1. Cut florets and soak in salt water for 25 mts then dry them on tissue paper.
2. Mix above all powders including salt and add dried florets to it.
3. Take oil in skillet and heat it, when oil gets heated add mustard seeds and jeera to it.
4. When it gets roasted add crushed garlic and curry leaves to it.
5. Remove from the stove and pour this to florets and mix well.
6. Finally add lime juice to it.
7. Let it stay it for one day so that all spices and lime juice gets into it which makes chutney more tasty.Serve.

Egg Rice

Ingredients
1 cup raw rice
1 egg
1 onion (minced)
1 green chilli (minced)
1 teaspoon ginger-garlic paste
1 pinch of-turmeric, chilli powder, garam masala
salt to taste
1 teaspoon coriander leaves (minced),
2-3 curry leaves.

Method
1. Boil the rice using 1 - 3/4 cups of water and a pinch of salt.
2. Saute the onion and green chilli in 2 tablespoons of oil.
3. Add the ginger-garlic paste and saute for sometime.
4. Now add turmeric chilli powder, garam-masala and salt and mix well.
5. Add rice and mix well.
6. Lightly beat the egg and pour over the rice mixture and keep stirring often till
the rice is dry.
7. Garnish with the coriander leaves and curry leaves and serve hot with raitha
or any curry.

Simple Dosa

Ingredients
split black gram (urad dal)
rice flour

Method
1. Soak 1 cup of urad dal for 3 hrs.
2. Grind it adding water to smooth consistency.
3. Then add 2 cups of rice flour. To it and add salt and let it ferment overnight.
4. Make thin dosas and it comes out very crisp and tasty.

Apple Shake

Ingredients
1 apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar

Method
1. Run apple, milk and sugar in mixie, till apple is crushed completely.
2. Chill the shake.
3. Pour into glass, from a height, so froth forms.Serve cold.

Mango Cheesecake

Ingredients
lemon jello 85 grams (1 pack)
mini marshmellows - 1 cup
cream cheese - 255 grams (3 foil-wrapped packets of philadelphia cream cheese)
cool whip whipped cream - 113 grams (approx. 4 ounces)
mango pulp - 1.5 cups
ready 10 inch pie crusts - 2

Method
1. Pour jello pack contents into a large mixing bowl.
2. Boil 1 cup of water and pour boiling water over jello.
3. Stir till jello dissolves in water.
4. Add marshmellows to this mixture and stir well till they completely dissolve.
5. Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the jello mixture.
6. Add whipped cream and mango pulp to this mixture and stir well.Blend the mixture in a mixer or food-processor for 2 minutes.
7. Pour the batter into the ready pie crusts and refrigerate for 4-6 hours.Serve chilled.

Gingelly Seed (ellu) Kozukottai

Ingredients
White gingelly seeds - ½ cup
Jaggery powder - ½ cup
Cardamom powder - ¼ cup

Method
Roast the gingelly seeds till they begin to pop.
Cool and powder in the mixer.
Add jaggery powder and cardamom powder and run the mixer for few seconds till the
mixture is well combined.

For Covering
1. Sift the rice flour to ensure that there are no lumps. Boil 4 cups of water with 1tsp salt and 2 tsps of oil (preferably gingelly oil) remove from fire, add 2 cups of flour, stirring the mixture well with a wooden stick or the handle of a wooden spoon or churner, to make a smooth lump. Continue to add more rice flour ½ cup at a time and mix till you have a smooth, soft ball which is not sticky.
2. To test, cool a small lump and see if it can be flattened easily on the palm into a pliable thin disc. If it is sticky, ad more flour. Cover the dough with a wet cloth to prevent it from drying while you prepare the filling.

Lasan Dal

Ingredients
1/2 cup yellow moong dal
1/4 cup masoor dal
1/4 cup toor dal
3-4 flakes garlic crushed
1" piece ginger crushed or grated
4 green chillies finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
2 onions cut into rings or very thin strips
1/4 tsp. turmeric powder
2 pinches asafoetida
salt to taste
3 tbsp. ghee
1/2 tsp. each cumin & mustard seeds

Method
1. Wash dals together. Drain water. Heat the ghee in a saucepan and fry the onion till dark brown and crisp.
2. Drain out with a spoon. Remove 2 tsps. Ghee from the saucepan and keep aside. Add ginger and garlic to the rest.
3. Fry for a minute, add dals and stir for 2-3 minutes. Add 3-3 1/2 cups water.
4. Transfer to a cooker container.
5. Add the turmeric to the dal, and pressure cook till done. (Approx.3 whistles)
6. Cool cooker and remove the dal. Stir gently.
7. Transfer to serving dish, add chopped coriander and fried onions. Reheat the ghee kept aside, add seeds, asafoetida, and curry leaves.
8.Pour over dal while spluttering. Stir gently. Serve hot with steamed rice or
parathas.

Christmas Cake

Ingredients
120 gms margarine
2 eggs
120 gms sugar
1 tablespoon milk
175 gms refined flour
1 level teaspoon baking powder
50 gms mixed fruit
(currants sultanas, raisins)
gms almonds chopped
15 gms walnuts chopped.

Method
1. Cream margarine and sugar till light and fluffy. Beat the eggs and gradually add to the mixture.
2. Add the flour, sifted with baking powder. Blend the batter well and mix the fruits and the chopped almonds and walnuts.
3. Stir in the milk so that the mixture becomes even and smooth. Grease a round cake tinand grease it.
4. Pour the ready cake mixture. Cover with a grease-proof paper. Bake in a preheated over at 350 degree F for 20 minutes.
5. Then the top is golden in colour, take it out from the oven. If desired, spread some hot chocolate icing over it.
6. Decorate with cherries.

Chocolate Liquer Shake

Ingredients
instant coffee powder 1 tsp
green cardamom 3-4
blanced & chopped almonds 5-6
chocolate sauce 4 tbsps
milk 2 cups
vanilla ice cream 2 scoops
swiss chocolate liquer 3-4 tbsps
sweetend fresh cream 1 cup
ice as requerd

Method
1. Heat 3-4 tbsps of water in a pan & add instant coffee powder .
2. Crush green cardamom & add in the coffee & strain the mixture.Drain the mixture & cool it.
3. Add Chocolate sauce,Vanilla ice cream & ice & blend it.
4. Add Swiss Chocolate liquer , Vanilla ice cream & mix well.Pour into a glass.Glass should be half filled.Add blanced & chopped Almonds.Add sweetend fresh cream .
5. Garnish with sliced Almonds & serve.

Chicken Chop Suey

Ingredients
2 chicken breast,
cut into small pieces
1/2 cup sliced celery
1 1/2 cup bean sprouts,
washed and drained
1 can water chestnut drained
2 onion, thinly sliced
1/2 cup mushrooms sliced
1/2 cup sliced bamboo shoots
1 tsp ginger paste
1/2 tsp garlic paste
2 tbsp soy sauce
1 tbsp cornstarch
1 1/2 cup chicken stock
salt as per taste

Method
1. Marinate chicken pieces with soy sauce, ginger, onion and garlic for 1 hours. Put in casserole and microwave for 8-9 minutes .
2. Dissolve cornstarch in chicken stock .Pour on the chicken .Mix in all the remaining ingredients .
3. Microwave it uncovered for 20 minutes till sauce thickens, stir 2-3 times in-between .
4. Serve hot with rice .

Apple Pudding

Ingredients
4 firm apples, peeled, cored and diced
1 cup plain flour
1/2 cup milk powder or 1/2 tin condensed milk
1/4 cup sugar (if using milk powder)
1/2 cup walnut chopped roughly
1/2 tsp. vanilla essence
1 tsp. baking powder
2-3 pinches cinnamon powder
3 pinches salt
1 tsp. lemon rind grated
1 cup chilled cream
2 tbsp. sugar ground

Method
1. Sieve together flour, salt, baking powder, cinnamon powder,
2. In another bowl, make paste (with water) of milk powder, or pour condensed milk.
Beat till light and fluffy. If using powder, add sugar while beating.
3. Stir in rind, essence, followed by dry ingredients mixture.Fold in apples and walnuts.
4. Turn into a 9" greased cake mould, bake in preheated oven at 180C for 30 minutes.
5. A skewer inserted should come out clean, if done.
6. Whip cream in chilled bowl till stiff.Gently fold in sugar.
7. Serve warm or hot with chilled whipped cream.

Idli Burger

Ingredients:
2 - idilis
1 - boiled and mashed potato
1 cup - soaked soya granules
1 cup - paneer, grated(optional)
2 tbsp - chopped corainder leaves
1 - green chilly, chopped
2 tsp - cornflour
1 tsp - red chilly powder(optional)
1 tsp - amchur powder
salt to taste
1 tsp - oil
2 slices - tomato, cucumber, onion
3 tsp - tomato sauce
1 - cherry
1 - tooth pick

Method:
1. Deep fry both the idlis till golden brown.
2. Combine mashed potato, soaked soya bean, paneer, cornflour, chilly powder, amchur powder, salt mix well and shape it in the form of tikki that of the size if idli.
3. Add 1 tsp oil in a pan and put the tikki..cook both sides of tikki till golden brown,drain on a paper towl.
4. Take one idli apply tomato sauce to one side of it place the tikki on it now place cucumber, tomato and onion silces cover it with another idli whose side should also be applied with tomato sauce.
5. Take a cherry, pin it with a tooth pick and insert it into the idli burger.
6. Wrap the delicious idli burger in a aluminium foil and pack it into your childs tiffin along with potato chips and tomato sauce.

Stuffed Bhindi in Yogurt Gravy

Ingredients:
250 g - tender, small bhindi (okra)
2 tbsp - grated coconut
1 tbsp - besan (chick peas flour)
1 tbsp - lime juice
1 tsp - coriander powder
½ tsp - chili powder
½ tsp - turmeric powder
½ tsp - cumin powder
¼ tsp - asafetida powder
salt to taste
2 tbsp - oil

For Gravy:
1 cup - curds (yogurt)
¼ cup - besan (chick peas flour)
3 to 4 - green chilies, chopped
1 - red chili, broken
1 tsp - sugar, optional
½ tsp - cumin seeds
½ tsp - fenugreek seeds
few curry leaves
salt to taste
1 tbsp - oil

Method:
1. Wash the bhindi, wipe dry with a cloth.
2. Cut away a small slice from stem end.
3. Slit the the bhindi along it,s length.
4. Combine rest of the ingredients except the oil together and stuff the bhindi with the filling.
5. Heat oil in a kadai. Add bhindis.
6. Cover and cook on a low flame.
7.When bhindis are cooked, increase the heat and fry till they turn brown

For Gravy:

1. Mix besan with curds and beat till smooth.
2. Heat the oil and add cumin and fenugreek.
3. When they splutter add red chili.
4. After few seconds, add green chilies and curry leaves.
5. Add the curd mixture and 1 cup of water.
6. Add salt and optional sugar.
7. Simmer gently for 3 minutes.
8. Add the bhindis and simmer for 2 more minutes.
9. Serve hot with steamed rice

Potato Sukhi Bhaji

Ingredients:

3 - potatoes, large (boiled and peeled)
1 tsp - lime juice (or to taste)
2 tbsp - oil
½ tsp - mustard seeds
½ tsp - cumin seeds
pinch - asofoetida (hing)
½ cup - peanuts, coarsely ground
1 tbsp - sesame seeds
1/2 tsp - turmeric
1 to 2 - green chili (to taste), finely chopped
1 sprig - curry leaves
5 sprigs - cilantro leaves, chopped for garnishing
salt to taste


Method:
1. Cut boiled Potatoes into bite size cubes and keep in mixing bowl.
2. Sprinkle Salt and Lime Juice on the Potatoes and gently mix.
3. Heat Oil in a medium non-stick pan.
4. Add Mustard Seeds and Cumin Seeds and allow them to sputter.
5. Add Asofoetida, Peanuts and Sesame Seeds.
6. Once Sesame Seeds start to pop, add Turmeric, Green Chili and Curry Leaves.
7. Add Potatoes and gently mix until Potatoes are evenly coated with the oil.
8. Cook on medium heat for 4-5 minutes, stirring occasionally.
9. Garnish with chopped Cilantro Leaves

Tips:

1. If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
2. This subzi is usually eaten with poori or puri, an unleavened fried Indian bread, but also tastes great with chapattis.

Lemon bars

Ingredients:
For Crust:
1 cup soft butter
1/2 cup powdered sugar
2 cup flourdash of salt

For top layer:
4 eggs, beaten
1/4 cup flour
2 cup granulated sugar
6 tbsp lemon juice (Fresh!!)
grated rind of 2 lemons

Method:
1. Combine ingredients and mix well.
2. Press mixture in 9 x 13-inch greased pan.
3. Bake at 350oF for 15 minutes or until lightly browned.
4. Combine flour and sugar; mix in beaten eggs, lemon juice and rind.Pour onto slightly cooled crust.
5. Bake at 350o F for 25 minutes or until filling is set.
6. Cool and sprinkle with powdered sugar.

Mango with Choco Chips Ice Cream

Ingredients:
1 litre - milk
1 small cup - sugar
1 cup - mango pulp
small pieces - cadbury chocolate
½ cup - cream
¼ tsp - gelatine

Method:
1. Heat the milk till it reduces to 600 ml. Add the sugar.
2. Mix gelatine in cold water and boil till it dissolves.
3. Mix in the reduced milk. Stir it continuously.
4. Boil the milk for a while and remove from fir, then cool it and churn the milk with mango pulp and churn again cream.
5. Fill it in the ice cream mould and freeze it on medium temperature.

Paneer Vegetable Balls

Ingredients:
1 cup - grated paneer
1 cup - grated cabbage
1 cup - grated carrot
1 cup - bread crumbs
½ cup - corn flour
3 slices - bread
2 tsp - garam masala
1 tbsp - maida
1 tsp - chilli powder (optional)
a pinch - asafetida
salt to taste
oil to fry

Method:
1. Soak the bread in water and crumble them.
2. Mix all the ingredients except maida.
3. Sprinkle some water in the mixture and make it into small balls.
4. Add water to the maida and make it into a thin paste.
5. Heat the oil in a kadai.
6. Dip the balls in maida paste; roll in breadcrumbs and deep fry in oil.
7. Serve hot with tomato sauce.

Chili Garlic Chicken Wings

Ingredients
chicken wings - 500 gm
chilli powder - 2 tsp
minced garlic - 1 tbsp
white pepper powder - to taste
salt - to taste
lime - 1
oil - 50 ml
worcestershire sauce - ¼ tsp

Method
1. Marinate the chicken in above ingredients for 4 hrs.
2. Add 2 lightly beaten eggs and enough maida to make a coating batter.
3. Deep fry in hot oil.
4. Serve hot with tartar sauce.

Masala Capsicum

Ingredients
3 capsicums
6-8 spoons cooking oil (add more oil for good taste)
2 spoons thick tamarind juice
1 spoon mirchi powder
3 spoons dhania powder
2 spoons til powder
2 spoons coconut powder(dry)
1/2 spoon jeera
pinch of haldi, hing
salt to taste

Method
1. Cut capsicum into medium-size pieces.
2. Put oil in the cooking pan/kadai.
3. After heating the oil add jeera,hing & then add the capsicum pieces.
4. Let it cook for 10-15 minutes without lid.
5. Meanwhile, prepare the mixture.
6. Take tamarind juice and add mirchi powder, haldi, dhania powder, til powder, dry coconut,
Required amount of salt and mix well all the ingredients.
7.Add this mixture into the capsicum and and allow it to cook for 3-5 minutes.
Now, Masala Capsicum is ready to serve with hot rice

Paneer Cake

Ingredients
1/2 gallon milk
vinegar to split milk
pinch of cooking soda
1/4 tsp. rava (sooji)
1/4 tsp. maida
1 cup sugar
cardamom powder

Method
1. First split the milk to make Paneer. Allow all the water to drain, till it becomes stiff.
2.Then to this paneer, add sooji. maida, soda, 1/2 cup sugar. Mix all very well.
3.In a non-stick pan, lightly grease with butter and put on low heat. Add the paneer mixture. Cover and let cook
4.when one side is light brown, remove the cake on a plate and slide it back to the same pan to cook the other side to brown.
5.Towards the other side, make chashni(sugar syrup). To the rest 1/2 cup sugar, add 1 cup water.
6.Add cardamom powder. When the paneer cake is done, pour hot chashni(sugar syrup) on the top, while it still is in the heat. Cover and let cook in slow heat for a minute.
7.Then off the heat and let the paneer cake cool in the room temperature. Cut into slices and serve.

Spinach Dal

Ingredients
1 c1 cup yellow moong dal
1 bunch fresh spinach chopped fine
1 tsp. ginger grated
1/2 tsp. garlic grated
4 green chillies
1 tbsp. coriander chopped fine
1/2 tbsp. lemon juice
1/4 tsp. clove-cinnamon powder.
1/2 tsp. each cumin and mustard seeds
salt to taste
2 tbsp. ghee

Method
1. Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal.
2. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside.
3. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water.
4. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute.
5. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness.
6. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. 7. Serve along with a serving of the dal.

Date-nut Fruit Cake

Ingredients
4 eggs
2 cups flour
1 1/2 cup broken walnuts
1 1/2 cup broken almonds
1 1/2 cup broken hazelnuts
1 1/2 cup candied cherries halved
1 1/2 cup candied pumpkin 2 cups dated
1 cup sugar
1/2 cup rum
2 tbsp vanilla essence
2 tbsp baking powder
1/2 tbsp salt


Method
1. Soak the fruits & nuts in the rum overnight. Beat together eggs, gradually adding sugar &
vanilla.
2. Mix thoroughly. Add flour, baking powder, salt, nuts & fruits one spoon at time & mixing well.
3. Line 2 cake tins with wax paper. Divide mixture between pans. You might want to save
some of the nuts to sprinkle on the top.
4. To do this - first bake the for 5-7 minutes and then sprinkle the nuts on top. This prevents
them from sinking into the cake.
5. Bake for 1 hour at 325o F or until knife inserted in the cake comes out dry.

Chocolate Pudding

Ingredients
1/2 litre milk
25 gm. cooking chocolate
60 gm. butter
3 eggs
3 teaspoons cornflour
100 gm. sugar
300 ml. water (2 cups)

Method
1. Place grid in cooker body and pour in 2 cups water.
2. Cover separator tightly and place on grid. Close lid. Place cooker on maximum heat.
3. Bring to full cooking pressure. Reduce to medium heat and cook for 20 minutes. Allow
cooker to cool gradually and open. Chill pudding and serve.


Preparation:
Boil milk and let it cool. Make a sauce of chocolate,sugar, cornflour and handful of water
in double boiler. Add sauce to milk. Stir well. Beat eggs and add gradually. Grease
separator with butter and pour mixture into it.

Hakka Noodles

Ingredients
2 cups boiled flat noodles (marketed also as hakka noodles)
3 dried red chillies
1 small bunch spring onion
1 small capsicum thinly sliced
1/2 cup shredded cooked ham
2 tsp. garlic finely chopped
1/2 tsp. vinegar
salt to taste
1 1/2 tbsp. oil

Method
1. Chop the spring onions into 1/4" pieces cut slanting.
2. Pound red chillies and garlic coarsely.
3. Heat 1 tbsp. oil, add chilli and garlic and fry for a minute.
4. Add the capsicum and fry till tender.
5. Add the spring onion and fry again for 2-3 minutes.
6. Add noodles and ham and salt and mix well.
7. Add vinegar to taste.
8. Heat very well in oven or microwave before serving.
9. Serve with schezuan sauce or manchurian in gravy