Author: admin

Ingredients

• 6-8 slivered Almonds
• 1 tsp semi crushed Cardamom Seeds
• 1/2 tsp Cardamom Powder
• 2 tbsp Gulkand (a mixture with rose extract)
• 1/2 kg soft Khoya
• 1 tsp slivered Pista
• 2 cups powdered Sugar

Method

1. Take a heavy pan and lace it on low flame.
2. Put gulkand into it and stir gently to make a soft lump.
3. Take the pan off from the flame.
4. Leave it aside to cool.
5. Now take a steel grater and grate khoya.
6. Add powdered sugar and mix it well.
7. Transfer the mixture in a large & non-sticky pan.
8. Heat it on high flame for few minutes.
9. Now heat it on low flame with continuous stirring.
10. When the mixture turns thick, remove the pan from the fire.
11. Add cardamom powder and mix well.
12. Allow the mixture to cool. Don’t forget to turn occasionally.
13. Take a small portion of mixture on your palm and flatten it like a chapatti.
14. In the center, place a very small amount of gulkand mixture.
15. Roll the chapatti gently so that gulkand gets covered by the mixture.
16. Press the roll slightly like a biscuit.
17. Repeat the procedure to make more rolls till the all the mixture is consumed.
18. Garnish the rolls with slivered pista, almonds and cardamom seeds.
19. Allow the rolls to cool.

Recipe and photo from

~http://www.surfindia.com~

Ingredients

• 250 gm: Maa ki dal, washed
• Curd
• 1/2 cup: Onion, chopped finely
• 1 inch piece: Ginger, chopped, small pieces
• 2-3: Green chillies, chopped
• 1/2 tsp: Cumin seed
• 1/2 tsp: Salt
• 1/4 tsp: Soda-bi-carb
• 15-20: Raisins-
• 750 gm: Oil for frying,
• Green coriander, chopped, for garnish
• Water to soak daal

Method

1. Wash and soak daal in enough water to cover the dal. Soak it for three hours.
2. Drain water and grind.
3. Add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.
4. Heat oil. With moistened hands, make Bhalla with daal batter into 2″ discs.
5. Deep fry – each Bhalla – light brown.
6. Drain oil, keep aside.
7. Soak in hot water for ten minutes. Press out water lightly.
8. Beat curds, add salt, 1/2 tsp cumin seeds.
9. Soak-raisins in water for ten minutes. Add to the curd.
10. Lay Bhallas in a flat dish-pour curds on it.
11. Garnish with red chilli powder-chopped coriander, powdered cumin seeds.
12. Serve with imli chutney and extra beaten curd.

Recipe and photo from

~http://www.surfindia.com~

Ingredients :

1 chicken- cut into 8 pieces
5-6 tbsp oil
4-5 cloves
1 tej patta
1″ dalchini
1 medium onion- sliced thinly
1″ piece ginger – grated

For the Marinade :
3-4 tbsp curd
1 tbsp red chilli powder
1 tsp salt, or to taste, 1/2 tsp haldi
1 1/2 tbsp garlic paste, 1 tbsp ginger paste

Grind Together :
1/2 tsp jeera
2 moti ellaichi
2 chhoti ellaichi

Method :
Mix together all the ingredients of the marinade – curd, saunf, sonth, salt, red chilli, haldi, ginger and garlic paste, Add chicken. Let it marinate for 2 -3 hours.
Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes
Add sliced onion and grated ginger. Fry till golden brown
Add chicken along with the marinade. Mix well
Add powdered jeera and cardmoms. Fry for 2-3 minutes.
Cover and cook on low heat for about 1/2 hour or till chicken turns tender. Serve hot with rice.

Recipe from

~http://www.recipesindian.com~

Photo from

~http://fullmeals.com~

Ingredients

• 2 cup: Wheat flour
• 2 to 3 tbsp: Rice flour
• 300- 400 gm: Red carrots, grated
• 6-7: Green chillies, crushed
• A small piece: Ginger, grated
• 6-7 cloves: Garlic, crushed
• 1 cup: Coriander leaves
• 1 small bunch: Fresh fenugreek leaves, chopped finely
• 2 tbsp: Oil
• Buttermilk or yoghurt to bind the dough
• Salt to taste
• 1 tsp: Sugar (optional)
• Oil for frying

Method

1. Chop the fenugreek leaves finely. Wash them in sufficient water. Allow the water to drain completely.
2. Also wash coriander leaves and chop it.
3. Peel the carrots and grate it.
4. Take wheat flour in a big bowl, add all the ingredients.
5. The dough is ready.
6. Take a lemon sized ball from the dough. Rub in the rice flour and roll out.
7. Fry it on a griddle.

Recipe and photo from

~http://www.surfindia.com~

Ingredients

• Ingredients ‘A’
  • 1/2 fresh: Bitter gourd (pavakkai)
  • 1 pc: Brinjal (egg plant)
  • 1 pc: Drum Stick
  • 4 pcs: Ladies finger
  • 3-4: Red chillies (split into 2)
• Ingredients ‘B’
  • 1 cup: Sambar dal (Red gram dal)
  • 1sprig: Curry leaves
  • ½ tsp: Turmeric powder
  • 1 cup: Water
• Ingredients ‘C’
  • Size of a golf ball: Tamarind
  • 1sprig: Curry leaves
  • ¼ tsp: Asafoetida powder
  • 1 tsp: Red chilli powder
  • ¼ tsp: Grated molasses
  • 2 tbs: Coconut oil
  • Salt to taste
  • 1 cup: Water
• Ingredients ‘D’
  • ¼ tsp: White gram dal
  • 2 tbs: Dried coriander seeds
  • ¼ tsp: Fenugreek
  • 4 no: Dried chilli
  • ½ tsp: Coconut oil
• Ingredients ‘E’
  • 2 tsp: Coconut oil
  • 2-3: Dried chillies split into two
  • 1 tsp: Mustard
• Ingredients ‘F’
  • A few: Coriander leaves

1. Clean the vegetables and slice into long pieces.
2. Wash the dal.
3. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
4. Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
5. Mash the tamarind in 1 cup water and strain.
6. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
7. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
8. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
9. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

Recipe and photo from

~http://www.surfindia.com~