Beetroot Parathas

Beetroot Parathas

Ingredients :

2 cups wheat flour

Water for kneading the dough

Salt to taste

2 tbsp. ghee

Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.

For the stuffing:

2 cups beetroot, grated fine

4 medium sized onions

4 green chillies

2.5 cm. ginger

4 flakes garlic

1 tsp. garam masala powder

Salt to taste

3 tbsp. ghee

Method

Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low

flame. Cook covered, till the mixture is almost dry. Remove from heat.

Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and

seal the edges. Roll out into parathas. Heat tawa, add some ghee and fry the parathas till light brown.

Badshahi Baigan

Badshahi Baigan

Ingredients :

300 g. brinjals

1 cup curd

2 large onions, chopped

2 tomatoes, chopped

2 tsp. chilli powder

2 tsp. ginger-garlic paste

1 tsp. coriander powder

1 tsp. garam masala powder

1 tsp.coriander leaves, chopped

1/4 tsp. turmeric powder

1/4 tsp. cummin powder

Salt to taste

1/4 cup ghee

For the garnish:

1 onion - sliced

1 tbsp. cashewnuts

1 tbsp. raisins

Method

1. Cut brinjals into 2.5 cm. thick slices.

2. Smear with salt and keep aside for 10 minutes.

3. Wash and squeeze dry.

4. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown. 

5. Remove from ghee and keep aside. 

6. Fry the brinjals in the same ghee till tender. Remove.

7.In the remaining ghee fry the chopped onions till transparent. 8. Add all the dry spices, ginger-garlic paste and chopped

tomatoes and saute till the ghee floats on top.

9. Add curd, coriander leaves and salt. 10. Stir well. 11. Cook till the gravy thickens. 12. Add fried brinjals to the gravy and

simmer for two minutes. 13. Sprinkle the garnish on top. 14. Serve hot with rice or parathas.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookie

Ingredients :

¾ cup sifted flour

½ tsp salt

¼ tsp baking soda

½ cup softened margarine

½ cup sugar

½ cup brown sugar

2 eggs

2 tsp vanilla extract

¼ cup walnuts

1 tbsp orange rind

1 ½ cup quick cooking oatmeal

Method :

Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and

Vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp full 2” apart.

Bake at 350 F for 8 min.

Vermicilli Masala Vada

Vermicilli Masala Vadai

Ingredients:

Vermicilli 1 cup

Yougurt 1 cup

Red chillies 8

Ginger a small piece grated

Garlic 2-4 flakes finely chopped

Cloves 4

Salt 1/2 t.spoon

Onions chopped

Curry leaves a few

Cilantro a small bunch washed and finely chopped

Cooking Oil for frying

Method

Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the

soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.

Simple Potato Cake

Simple Potato Cake

Ingredients

3 large potatoes

1 capsicum

1/2 cup grated cheese

1/2 cup bread crumbs

1/2 cup milk

1red chilli crushed

2 tsp butter

1 tbsp. plain flour

Method

1.The potatoes will turn out best if boiled and refrigerated overnight before using.

2.Do not peel potatoes. Slice into thin rounds or grate coarsely.

3.Deseed capsicum and slice into thin rounds

4.Heat a thick nonstick pan about 5" diameter.

5.Meanwhile mix cheese, milk, crumbs, flour and chilli.

6.If mixture feels thin, add some more bread crumbs.

7.Add salt to taste. Apply 1 tsp. on bottom of pan.

8.Arrange potatoes to cover the pan. Top with capsicum.

9.Pour the mixture all over evenly. Level to cover all the potatoes.

10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.

11.Flip over very carefully with a wide sharp spatula, and roast the other side.

12.Let in the remaining butter around the edges to seep down.

13.Let other side become golden brown too.

14.Flip on serving plate and make sections with a knife.

15.Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.

Making time: 40 minutes

Spicy Roti

Spicy Roti

Ingredients

1 1/2 cups wheat flour

1/2 cups gram flour

1 1/2 tsp chilli powder

1 tbsp oil

salt to taste

1/2 turmeric powder

2-3 pinches asafaetida

1/2 tsp each cummin / oregano seeds

finely chopped coriander

1 tbsp water

METHOD

Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato

sized balls. Roll to 3-4

mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff,

with help of tongs.

Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with

sweetened mango preserve

(chunda) or curds or jam.

Atte Ka Seera

Atte ka seera

Ingredients

2 tbsp. wheat flour

2 1/2 tbsp. ghee

3/4 to 1 cup sugar or molasses (jaggery)

elaichi powder

chopped pista and almonds

Method

Add flour and roast on slow fire, stirring continuously

Side by side add to sugar 2 1/2 cups water and keep to boil

When the atta becomes a golden brown, add the boiling sweet water

Stir gently and continuously till excess water evaporates and the ghee separates.

Decorate with chopped nuts

Spicy Sev

Spicy Sev

Ingredients

2 cups gram flour (besan)

1/2 tsp. ajwain (omam) seeds

1 1/2 tsp. red chilli powder

1 tbsp. oil

salt to taste

2-3 pinches asafoetida

water to make dough

oil to deep fry

Method

1.Mix the chilli, oil, salt and seeds into the flour.

2.Add enough water to make a dough which is quite gooey.

3.It should not be pliable but sticky.

4.Grease the inside of a Sev-press, fill with the dough.

5.Press into hot oil, and fry lightly on both sides.

6.Drain well and cool before storing.

Variation:

You may adjust the chillies as per taste.

You may omit chillies to make bland sev.

You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Coriander Rice

Coriander Leaves Rice

Ingredients :

Coriander Leaves – 2 bunches or any number of bunches

Green Chillies – 3 or acc to ur taste

Oil – to Fry

Mustard

Urad Dhall

Channa Dhall

Peanuts

Salt

Turmeric Powder

Cashew (optional)

Cooked Rice

Method :

Chop coriander n green chillies finely

Grind the chopped coriander leaves and green chillies together

Heat oil in a kadai and sauté mustard, urad dhal n channa dhall

Add peanuts and cashew nuts to add flavor

Fry for few minutes till all the above ingredients gets fried

Add the grounded mixture and sauté for a minute.

Add turmeric powder and salt and sauté till it gets mixed well.

After it gets cooked well add the cooked rice and mix it well so that it gets blended well.

Capsicum / Carrot Rice

Capsicum / Carrot Rice

Ingredients :

Capsicum

Carrot

Dhaniya

Chana Dhal

Red Chillies

Elaichi

Cloves

Oil

Mustard

Urad dhal

Boiled rice.

Method :

Chop capsicum and grate carrot

Heat Oil. Fry Dhaniya, Chana dhal, Red Chillies, Elaichi n Cloves till u get smell

Cool down and grind them coarsely.

Heat Oil. Fry mustard, urad dhal , chana dhal.

Add Carrot / Capsicum. Fry till it gets cooked.

Add the grounded masala and salt.

Fry them till all gets mixed.

Mix with rice.

Grinding masala is same for carrot and capsicum rice.

Tomato Corn Methi Kurma

Tomato Corn Methi Kurma

 Ingredients:

 Tomatoes  3

 American Sweet Corn  1 cup

 Fresh Methi Leaves  ½ cup

 Onion  2 to 3

 Green Chillies  2

Red Chillies 1

Cashew Paste  1 cup

Red Chilli Powder , Salt, Dhaniya Powder, Ginger, Garlic Pieces

Method :

 Cut tomatoes into small pieces.

Grind onion into small pieces.

Put kadai. Heat oil. Splutter jeera, fenugreek seeds, curry leaves, red chilli, green chilli pieces, turmeric powder.

Add cut onion, American sweet corn, garlic and ginger.

Add fresh methi leaves.

Add cut tomato pieces and stir for ten minutes.

Add grounded cashew paste and stir .

Add red chilli powder, salt, dhaniya powder and garam masala.

Stir for few minutes and serve hot.

Palak Pulav

Palak Pulav

Ingredients :

Palak leaves

Water

Milk

Green Chillies

Rice

Jeera

Ghee

Salt

Method :

Wash and clean the palak leaves and chop them finely.

Heat pressure cooker and heat ghee. Saute with jeera.

Fry Green chillies and add palak leaves. Fry till it gets cooked.

Add half cup or a cup of milk and mix well. Add rice, salt and water and mix well.

Pressure cook for two to three whistles.