Peu's Kitchen Recipes

Ingredients


Toor Dal 1 cup
Ripe Tomato 3 Nos
Onions Finely chopped
Home made sambar Powder 2 tsp
Tamarind paste 1 tsp
Hing
Salt to taste
Turmeric Powder
Any Sambar vegetables (Drumstick, Pumpkin, Brinjal, Okra etc..)
Jaggery Gooseberry size
Dhania (Coriander seeds) 2 tsp
Dry Red Chillies 4 (According to taste)
Raw Rice 1/4 Tsp
Grated Coconut 2 tsp
Elaichi 1
Cinnamon Stick 1 small piece
Cumin seeds very little
Fenugreek seeds few
Grated Coconut 1 tsp
Fry the above ingredients with little oil and Grind it into coarse paste.
Oil
Mustard Seeds
Curry leaves.
Dry Red Chillies
Coriander Leaves for Garnishing


Method


Pressure Cook dal, Tomato, Onion Pieces, Turmeric, Hing, Sambar Powder. In a Kadai/Pan,heat oil temper with Mustard seeds, Curry leaves. Add Vegetables and fry for a minute.Pour 1/4 glass of water and cook till the vegetables done. Now goes Tamarind pulp/paste, Grinded Paste, Cooked dal mixture and Jaggery. Boil till it gives good aroma. Garnish it with Coriander leaves.

Ingredients


1 cup toor dal(split pigeon peas)
1 tomato, chopped
1 green chilli, slit
1 tsp mustard seeds
1 tsp urad dal(split black gram)
4 dry red chillies
a small pinch of asafoetida
a small ball of tamarind soaked and extracted

To make into a powder
1½ tsp whole black pepper
½ tsp fenugreek seeds
1½ tbsp toor dal


Method


Soak the toor dal for an hour. Dry roast the ingredients under "To make into a powder". Grind it into a fine powder. Cook the dal with green chilly and tomato. Meanwhile add oil to a kadai. Add mustard seeds and urad dal. After the mustard seeds starts to splutter add the red chillies, broken into small bits. To this add the cooked lentils. Add a cup of water. When it comes to a boil add the powdered dal mix and tamarind extract. Let it simmer for 15 mins. Serve it piping hot with mini idlis.

Ingredients


Urad Dal/ Ulunthu/ Black gram-1cup
Idli Rice-2cup
Salt and Water required


Method


Wash and Soak Idli rice and Urad dal separately for 4 to 5 hours. Drain the urad dal and rice, set aside the drained water. Using a mixer grinder or wet grinder, grind the urad dal to smooth batter by adding required drained water( the batter should be of butter consistency).Next in the same grinder, grind the rice to a coarse and smooth batter by adding required drained water. In a deep vessel mix together dal batter, rice batter and required salt. Cover with a lid and set aside the batter vessel in warm and dry place for overnight to ferment. Once batter is fermented idli is ready to cook. Add water to the idli cooker and bring to boil. Now separate idli plates from the stand and grease the idli moulds with oil. Pour spoonful of idli batter into the each idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 20 mins. When the idlis are done, remove the idlis from the idli moulds and place in the insulated casserole.While serving place 2 to 3 hot idlis on a plate, pour 1tsp of ghee over the idlis and pour generous amount of Tiffan Sambar on the hot idlis. Serve hot.

Ingredients


2 cups idli rava
1 cup urad dal (washed and soaked overnight)
1/2 tsp. soda bicarb salt to taste
Having soaked urad dal , wash well with plenty of water.
Grind dal to a very fine paste.
Mix well both idli rava and grinded dal.
Add soda bicarb and salt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed.
To make idlies, do not beat the batter again.
Spoon batter onto an idli stand.
Heat water in idli cooker, and place stand in.
Steam for 5-7 minutes. Insert a clean matchstick (back end) or a skewer.
The skewer should come out clean if the idlis are done.

Tamarind - a lemon sized ball (soak in warm water for 1/2 hour)
Tuvar dal - 1 cup
coconut - 1/2 cup (grated)
Dry red chillies - 6-7
Chana dal - 2 tbpns dhania seeds - 2 tbspns
Hing - 1/4 tsp
Mustard - 1/2 tsp oil -
3 to 4 tsps salt to taste
Curry leaves - a few
Any one of the following vegetables - : onion - 2 sliced or drumstick - 2( cut into2" pieces) or radish - 2 (sliced ) or bhindi - 4 or 5 (cut into 1 " pieces)


Method


If you are using onion or bhindi ,heat 2 tsps of oil in a kadhai and fry the vegetables for 5 - 6 minutes stirring a few times. If you are using drumstick or radish boil the vegetables in water to which has been added 1/2 tsp turmeric powder and 1/2 tsp salt. In a seperate pan heat 2 tsps oil and add the coconut,dhania seeds,red chillis,chana dal and hing.Fry for a few minutes till the coconut starts to brown.Remove from fire and grind to a slightly coarse paste with a little water.Keep aside. Squeeze out the juice of the soaked tamarind and add about 750ml of water to it. Add the tamarind water to the cooked veggies and put to heat.When it starts boiling add the coconut paste and salt to taste.Let it boil for 10 - 15 minutes or till it slightly thickens. Mash the boiled dal and add to the boiling sambar.Let it cook together for a few more minutes till the dal and sambar combine well.Remove from fire. Heat 1 tsp oil,add mustard seeds.When they splutter remove from fire and pour on the sambar.Garnish with either curry leaves or chopped coriander leaves.

Ingredients


Maida or All purpose flour - 1 cup
Rice flour - 3/4 cup
Onion - 1/2
Green Chili - 2
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Coriander leaves - 3 spoons
Curry leaves - 1 or 2 sprigs
Pepper powder - 1/4 teaspoon
Water - 3 to 4 cups
Oil and Salt


Method



Finely chop Onion,Green chilies and Coriander leaves. Keep them aside.Mix maida and rice flour with 3 to 4 cups of water and mix thoroughly without any lumps. The consistency of the batter should be watery.Heat oil in a pan. Add Mustard seeds, Cumin seeds, Green chilies and Onion. Fry til Onion turns into golden brown. Remove from heat and add this to the batter.Add chopped Coriander leaves, Curry leaves, Salt and Pepper powder to the batter.Heat dosa pan. Season the dosa pan with little oil and rub it with a onion or a paper towel. Once the pan is hot enough, pour a ladle full of batter onto the pan evenly. It may be difficult to spread the batter. So pour a thin layer of batter all over the pan evenly and spread a little.
6. Pour 1 or 2 tspns of oil along the edges of the dosa. Once the underside of the dosa turns golden brown, flip it to the other side. Once it is cooked on both sides, remove from the pan and serve hot.

Ingredients


3/4 cup of parboiled rice (also labeled Idli rice in Indian stores)
3/4 cup of medium grain rice
1/2 cup whole black gram (urad dal, skinned)
1/2 tsp Fenugreek seeds (methi)
salt to taste (start from 1-1/2 tsp)

Method

Soak the Black gram and Fenugreek together in a bowl and the rice separately in another bowl for at least 3 hours.You can either use your Mixie or the wet grinder to grind the Dosa Batter. I have a table top grinder which I use for making these goodies. You can also see the Idli recipe to see the Idli batter making process. First grind the Rice Grind it to a paste. Even after grinding for long time, you might see that the batter is little coarse. No panic! Perfectly normal. As long as its ground well its fine. Pour the batter into a large bowl Next add the Black gram and the fenugreek to the wet grinder. No need to clean the grinder/mixie in the middle.Grind this into a smooth batter. Unlike the rice batter, this ones gets a velvety smoothness.Add this batter to the rice batter.Add salt and mix well with your clean hands. Of course you can use a ladle, but the heat from your hands helps the yeast action to work well when you ferment this batter overnight.Set this aside to ferment overnight. Thanks to lack of humidity and cold in the place I live, I place this in my Oven. It does not overflow but it sure rises well.Next day, mix the batter well. Place a iron skillet/ non stick skillet, grease with little oil. I use a cut onion to spread the oil – this prevents the batter from sticking.Drop a ladle of batter Spread it around into a thin crepe-let it cook for 2-3 minutes until you see the edges turning up. You will be easily able to place a spatula under it. Also if you have spread it thinly, you will be able to see the bottom cooked when you start seeing reddish-brownish color from the surface.Turn and cook for another 1-2 min.Fold and serve hot. These are best served as soon as they are made. The number of side dishes enjoyed along with this is myriad. Enjoy it with Coconut Chutney, Tomato Chutney, Onion Chutney or Spiced Idli Powder mixed with little oil.

Ingredients

3 tbsp each of arhar, chana, masoor and moong dals
1 green chilli
1/2 inch piece of ginger
1/4 tsp asafoetida
3 tbsp semolina-sooji (optional)
3 tbsp rice flour (optional)
oil or ghee or butter
salt

Method

Soak all the lentils overnight in water.
Discard this water, the next day.
Wash the lentils in clean water and grind the lentils with green chili, ginger and asafoetida in a grinder till smooth. Add around 1/4 cup of water while grinding the lentils.Adding rice flour and semolina is optional. You could add them at this stage. I have made mixed dal dosas with and without semolina and rice flour. Both taste good. However, rice flour gives a consistency to the batter and semolina makes it crispier. Personally, I prefer to use both rice flour and semolina. Season the batter with salt. Right away, you could start making the dosas. On a tava or thick bottomed griddle, take a ladle of the batter. Pour the batter on the tava and spread the batter in a round circular portion with the ladle. Cook on a low to medium flame. Apply 1-2 tsp of oil/butter/ghee on the edges and top of the dosa.
When the base is cooked and crisp…..you can check this by lifting the dosa slightly with the spatula. Turn over the dosa when the base is cooked.
Cook the other side.
Serve with potato sabzi, sambhar and coconut chutney.

Ingredients


Banana piece 3
Coconutpiece1/2
Finely-Milled Wheat Flour (Maida) grams 250
Oil 500 ml
Rice Powder/Suji 250 grams
Ripe Taal 1 piece
Sugar 500 grams

Method

Remove the skin form the Taal. A Taal use to have 2 to 3 big seeds inside it. Separate the seeds with the fibers around it. Now hit one seed with another to make them soft. his process will help you make the pulp form the seed. ake a bowl having small holes under it, these types of bowls usually used to separate water from noodles. now rub the soften palm seed on back side of the bowl. you can see pulp is coming out at the other side of the bowl. Make pulp from all three seeds. Now grate half coconut. Now Mix everything. this mixture must have a specific thickness. dip your finger in the mixture, the mixture must not drop from your finger. Test the mixture. this mixture must test mild sweet. if not, mix more suger. 9. Heat oil in a pan, Take a lump of this mixture in hand and make small balls while dropping them in oil. 10. Deep fry these balls. Keep the balls separate while frying. Don't make all the mixture once. 11. Remove the balls from oil, serve sizzling hot.

Ingredients


8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
1/4 cup fresh lime juice
1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
2 tablespoons finely chopped garlic (3 cloves)
2 teaspoons salt
1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment
1 1/2 pound tomatoes, cut into 1/2-inch cubes
1 large onion, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
2 yellow plantains, peeled and each cut diagonally into 8 pieces
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Accompaniments: soft manioc polenta ; malagueta pepper sauce

Method

Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.

Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.

Ingredients


1/3 cup chopped cashews
1/2 cup parsley leaves
4 tablespoons orange juice
3 tablespoons lime juice
1/2 teaspoon liquid aminos
1/2 teaspoon ground black pepper
1/2 red onion, thinly sliced in half-rings
8 cups loosely packed mixed greens
1 (14.5-ounce) can hearts of palm, rinsed and sliced into rounds
1 green bell pepper, diced
1 red bell pepper, diced
1 avocado, diced
1 cup cooked no-salt-added black beans, drained
1 cup corn kernels, fresh or frozen and thawed
2 tablespoons cashews

Method

To make the dressing, combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning and thin to desired consistency with additional orange or lime juice. Transfer to a bowl and set aside. For the salad, place onion slices in water, add a few ice cubes and let sit for at least 15 minutes before serving. When ready to assemble salad, pour off water and drain onion thoroughly. Soaking the onion in water will reduce its sharpness.
To serve, arrange greens on a platter or in a large salad bowl. Arrange onion, hearts of palm, bell peppers, avocado, black beans, corn and cashews in sections on top of the greens. Stir dressing to recombine and serve alongside salad.

Ingredients

1 tablespoon vegetable oil

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes

1 package White Chicken Chili

1 cup water

1 can (15 ounces) white beans, undrained


Method:

Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until brownied.
Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.

Ingredients


1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chilly flakes
3 green onions, thinly sliced


Method:


Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

With hot water (so the leftover caramel bits don't seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.

Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.

Ingredients:


1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
Batter-
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
Sauce-
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)


Method:



In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.
Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels. To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice. Fried Chicken

Ingredients


2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper


Method:

Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
Sesame Chicken Sesame Chicken
Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown
In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Ingredients

Palachinke Batter
1 cup all-purpose flour
1 large beaten egg
1/2 teaspoon salt
1 teaspoon sugar
1 cup whole milk
.Sweet Cheese Filling:
1 pound cottage cheese
3 ounces cream cheese, softened
2 tablespoons tapioca
1/4 cup sugar
2 large slightly beaten eggs
.8 ounces sour cream
1 large beaten egg yolk
2 tablespoons sugar


Method


In a medium bowl, combine all the sweet cheese filling ingredients. Let it rest, covered and refrigerated, for 1 1/2 hours while you make the palachinke. In a blender or food processor, combine the batter ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour.
Using a 2-ounce ladle, portion out batter into a nonstick skillet that has been coated with equal parts butter and oil. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown. See these step-by-step crepe-making instructions.
Remove to waxed paper or parchment paper and repeat with remaining batter, separating palachinke with waxed paper or parchment. At this point, palachinke can be used immediately or wrapped and frozen up to 1 month.Place 2 heaping tablespoons filling on one edge of each palachinke and roll away from yourself.
Heat oven to 350 degrees. Place filled palachinke on a buttered or parchment-lined baking sheet. Comine all topping ingredients, mixing well, and spread on top of filled palachinke. Bake 20 minutes.

Ingredients

4 cups milk
2 tbsp lemon juice
4 cups water
2.5 cup sugar
few drops rose essence
few saffron strands


Method


Pour the milk in a heavy bottomed pan and bring it to boil.
When it starts to boiling add lemon juice and stir continuously until the milk curdle. Pour this in a cloth and drain the water.
Wash the paneer(cheese) with cold running water to remove the lemon juice flavour. Then squeeze the cloth with your hands to remove the excess of water from the paneer. Put a knot around the paneer cloth and hang the paneer(cheese) for 1 hour. Make sure that there must not be any water remaining.
When the water completely drained then remove the paneer(cheese) from the cloth and place in a bowl.

Then knead it to make a smooth and soft dough.
Now divide the dough into small lemon size balls and keep aside.
Make sure that there is no crackes in the balls.
Take a pressure cooker and heat on medium high heat.
Mix the sugar, water and few saffron strands in a pressure cooker and bring it to boil.Add the paneer balls and close with a lid.
Make sure that the cooker is large enough to accommodate the rasgullas.
Because the rasagullas will expand about double the size while cooking in the sugar syrup. When the first whistle comes then reduce the flame to medium low and cook for another 5-7 mins.Remove from flame and allow it to cool for sometime.Now transfer the rasgullas in a bowl and add rose essence.Then refrigerate for few hours before serving.
Finally easy and tasty bengali kesar rasgulla is ready.Serve the chilled rasgullas and enjoy the taste.

Ingredients

500 gms maida (all-purpose flour)
4-5 tbsps ghee
enough water to knead the maida
salt to taste
oil for deep frying
For the filling:
1/4 dry coconut finely grated
1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)
1 cup sugar
1 tsp cardamom pwd
3 tbsps finely chopped cashew nuts


Method


Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.
Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.
In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.
Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashew nuts. The filling is ready. Keep aside.
Now, roll each ball with the rolling pin into a thin puri.
Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya as shown in the picture.
Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.
Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.

Ingredients

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Method

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Ingredients


1/2 cup Ghee
2 cups of Gram Flour
1 cup Sugar
1/4 cup Almonds & Raisins (chopped)
1/2 tsp Powdered Cardamom


Method


Heat the ghee in a pan,Put the gram flour into pan and fry it on a low flame till it turns brown.Once it is browned, let it cool. Mix well while adding powdered cardamom with sugar and add chopped almonds and raisins.Make small ladoos and serve.

Ingredients


4 cup flour (maida)
3 tbsp. fine grained semolina or rice flour
1/2th tsp. baking powder
2 tbsp curd (plain yogurt)
2 cups warm water
1 tsp. saffron threads, slowly dry-roasted and powdered
5 cups sugar
4 cups water
1 tsp green cardamom seeds powder
3 tbsp. kewra water or rose water
Ghee or vegetable oil for frying


Method


In a bowl, take 3/4th cup of the water and mix well with flour, semolina or rice flour, baking powder, curd.You can also use a whisk for mixing.
Add remaining water and 1/8th tsp. of saffron powder well with the mixture until smooth. Keep the mixture for about 2 hours to ferment and whisk again before use. Make one string syrup by mixing sugar into water & add saffron and cardamom powder in it.Heat oil in a kadhai at a low flame.Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time.Fry them deeply until they turn in light brown color.
Take out the mixture from the kadhai and drain on kitchen paper and immerse in the syrup.Keep them atleast for 4-5 minutes until they soak the syrup. Take them out of syrup and serve hot or cold.

INGREDIENT

Machh er pieces( Ilish ba Vetki ba Chingri) Tok Doi(Curd). Sorshe bata (Mustard seeds pest ) Kacha Lonka(Green Chilly) Mustard Oil Salt Holud(Tarmaric Powder)



Method:


Prothome tok doi r sorshe bata valo kore mishiye nite hobe. Tar sathe nun holud mix kore nite hobe. Sei mixture ta diye mach er piece gulo adh ghonta marinade kore rakhte hobe.
Tarpor 1ta microwave er flat dish e 1tblsp mustard oil niye, 100% power e 30 secs gorom korte hobe, tate slitted kacha lonka add kore. Abar same power e 30 secs dite hobe. Tarpor tate marinated machh er piece gulo diye dite hobe. Ektu jhol moto rakhte hobe, nahole lege jabe. Tarpor cover kore 60% power e 8 to 9 mins diye, microwave off kore, 10 mins obhabei rekhe dite hobe. Tarpor ber kore nilei ready.

Ingredients:

½ cup rice (short grain is better)
1 litre full cream milk
¾ cup sugar
½ cup nuts and raisins (cashew nuts, pistachios, almonds)
1 tbsp ghee or butter

Method:

Soak the rice in warm water for 10 minutes.
Cook the rice in 1 cup milk and 1 cup water. (If using a pressure-cooker, pressure cook the rice for 5 minutes with ¼ cup milk and ¾ cup water in case of basmati rice, and with ½ cup milk and 1½ cup water for any other rice)Warm the remaining milk and add to the rice.Bring the milk to a gentle boil and leave it simmering over very low heat. Stir occasionally.
Let it simmer until it becomes thick, and the quantity reduces to a little more than half of the original.
Add the sugar and mix well. Let it simmer for another 10 minutes.Heat the ghee and fry the nuts and raisins on low heat until they brown slightly. Pour it over the kheer.Chill the kheer and serve cold.If the kheer is too thick after refrigerating, mix it with a little cold milk just before serving.

Ingredients:

milk (full cream!) -1 lt
gur-1 cup crumbled
chopped cashew-a handful
shimai/vermicelli-1/3 cup
oil/ghee-2 tbsp
sugar-2 tsp

Method:

In a saucepan start boiling the milk at low temperature. Careful not to scald the milk at the bottom. This is a long process as the heat is low medium.
Meanwhile add ghee /oil to another pan and lightly fry the shimai until they turn deep brown.
When the milk has reduced to half add the shimai and keep stirring.
When you think it is the desired consistency add the sugar.
Next add the gur/jaggery and let it dissolve into the milk and watch the as the color turns a rich chocolaty brown. Add the gur according to taste... depending on how sweet you want your payesh.And the sugar is added before the gur so that the milk does not curdle even if the gur has some impurities in it.
Remove from heat and add the chopped cashews.
Cool and serve.

Ingredients:

Ingredients

Channa ( fresh, not pressed, cottage cheese )- 500 g
Baking powder- ½ teaspoon
Water- 6 cups
Sugar – 2 ½ cup
Refined flour ( maida )- 3 tablespoon
Milk- 6 cups
Cardamom– ½ teaspoon
Pistachio silvers- 3 tablespoon
Saffron – ½ teaspoon



Method :-

Squeeze water from channa then gently mix and mash in baking powder. Roll into 4-5 cm long / round dumplings.
Boil water in a pan, add 2 cups sugar and cook to a single- thread syrup.
Add channa dumplings to the syrup and cook for about 20 minutes on low to medium heat until they start floating on the surface.
Remove dumplings from syrup, put into cold water and keep aside.
Boil milk on medium heat and keep stirring continuously till reduced to half. Remove from heat and cool for 5 minutes. Stir once or twice cooling. Add cardamom powder and remaining ½ cup sugar. Mix well.
Squeeze the water from dumpling and add to the thickened milk ( rabri ) .
Keep in refrigerator till chilled.
Serve chilled, garnished with pistachio silvers and drizzled with saffrom.

Ingredients:

2 litres milk
4 tablespoons sugar
2-3 tablespoons rice(washed well and dried on plate)
a few raisins
a few almonds finely sliced(optional)

Method :-

Heat milk in a large pan.Simmer until reduced to three-quarters its original volume.Add washed rice.Add sugar when rice is tender and continue cooking until milk is reduced to half its original volume.Add raisins and finely sliced almonds.Cool and serve.

Ingredients:


200 gms Rice
2 Liters milk
1/2 tsp Cardamom powder
1/4 tsp Nutmeg powder
200 gms Soft jaggery
2 tbsp Chopped pistachios
2 tbsp Chopped almonds
6 Strands of kesar


Method :-

Wash 200 gms rice and leave it for drying. Boil the milk for about 15 minutes. Add rice. Cook till rice is well done and milk becomes thick. Add cardamom powder, kesar and nutmeg powder. Add jaggery now. Stir till jaggery melts. Take out from the fire. Garnish with chopped almonds and pistachios. Payesh is ready.

Ingredients

Ingredients:

6 tablespoons extra-virgin olive oil
1-1/2 pounds whole small button mushrooms, cleaned
3 tablespoons butter
Sea salt or coarse salt
1 tablespoon minced garlic
1-1/2 teaspoons fresh-chopped thyme leaves
2 tablespoons fresh-squeezed lemon juice
1/2 cup white wine
1 tablespoon chopped fresh Italian flat-leaf parsley


Method :-

In a large skillet over high heat, heat the olive oil. When the olive oil is hot, sprinkle the mushrooms in a single layer on the olive oil. NOTE: Do not move or stir the mushrooms until they have caramelized on the bottom, approximately 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for approximately 5 minutes.

Add the butter and continue to cook and toss for and additional 3 to 5 minutes, until beautifully browned. Season with salt and pepper and add the garlic; sauté another 2 minutes. Reduce heat to medium; add thyme leaves, lemon juice, and white wine. simmer to evaporate the liquid and until the mushrooms are glazed with the sauce.

Toss in the parsley, transfer to a warm bowl, and serve immediately

Ingredients


1 tablespoon olive oil (or butter)
1/2 pound mushrooms (sliced)
1/4 cup teriyaki sauce
1 handful salad greens
1 handful grape tomatoes tomatoes
1 handful sliced cucumber
1 stalk celery celery
1 teaspoon toasted sesame seeds
1 green onion (sliced)
1 tablespoon goats cheese (crumbled)


Method


Heat the oil in a pan.
Add the mushrooms and saute until just caramelizing, about 10-15 minutes.
Add the teriyaki sauce and simmer to reduce to thicken.
Assemble the rest of the salad.
Pour the mushrooms and teriyaki sauce onto the salad and garnish with toasted sesame seeds, green onions and crumbled goat cheese.

Ingredients:

450 gms Mushrooms
1 stick Butter
1/3 cup sweet Vermouth
1 cup Plain Breadcrumbs
1 small Onion
3 tbsp Parmesan Cheese
1/2 tsp Salt


Method :-

Preheat oven to 350 deg F.
Line a cookie sheet with foil and grease it with butter.
Now wash the mushrooms, wipe them and remove the stems.
Melt butter in wok.
Cook onions until it turns tender and soft.
Add chopped stems, breadcrumbs and cheese.
Fry till it turns brown lightly.
Add sweet Vermouth . Toss lightly to combine well.
Stuff it in mushroom caps.
Bake for 15 minutes and then serve.

Ingredients

3 Potatoes boiled and cubed
3 tomatoes chopped
1 tbsp rated ginger
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida
1 tsp of turmeric powder
2 green chillies
1 spn coriander powder
1 spn cumin powder
1 tbp of sugar
salt
oil

Method

In a wok add in the oil and temper the mustard and cumin seeds and asafoetida. Add in the chillies and stir fry for a min. Add the chopped tomatoes, followed by all the powders. Add little bit of water for the tomatoes to be cooked well. When the tomatoes are cooked, add in the sugar and salt. After a min add in the potatoes and mix well. Its ready to serve after two mins.

Ingredients

one Egg Plant /Brinjal/Begun (cut into thin rings)
2 spoons of Chilli Powder
1 tsp of turmeric Powder
salt.

Method

Mix all the powders , add in the brinjals and mix well and marinate for 30 mins. Lastly deep fry it and its ready to serve.

Ingredients :-

Bunch of ladies fingers, sliced
1 med onion, sliced
3 garlic, chopped
Small pce of ginger, minced
3-4 dry Chilli
Few curry leaves
1 tomato
2 eggs, well beaten
2 tsp chicken curry powder or briyani powder
salt to taste

Method :-

In a wok, heat with oil, and put in the curry leaves and dry chillies. Add in the ginger, garlic and onion.

After 2 mins add in the chopped tomato and cook till soft. Add in the chicken curry powder and salt and stir well.

Add in the ladies finger, and stir fry for awhile. Add in little bit of water and cook until the ladies finger is soft.

Lastly add the beaten egg. pour the egg evenly on the ladies finger and close the lid. Lower the flame and let it cook for 1-2 mins. Open the lid and stir the ladies finger well for 2 mins.

Ladies finger is ready to serve as side dish.

Ingredients


2 Cups Rice
4 Small Red Chilli / Chilli Padi
1 Spoon of Ginger paste & Garlic Paste
10 small onions grind into paste
Mint Leaves / Puthina
1/2 cup of Carrots and Short beans cut into square
2 Tbsp – Grated Coconut
Cinnamon, Star Anise & Cloves
I small Onion
2 Tbsp Yogurt
2 Tomato
Curry Leaves


Method


Grind the small chills with mint leaves and set aside.

Cut the onion into medium chunks.

Heat the pan with ghee, and put in the Cinnamon, star anise and cloves. Add in the curry leaves, onions. When the onions are soft, add in the ginger and garlic paste. A min later, add in the chilli grind paste and onion paste. Stir well and let it cook for 5 mins.

Add in the chopped tomatoes, carrots and beans. Cook for 2 mins. Lastly add in the washed rice and stir for few mins.

Transfer everything to a cooker rice and add in salt, yogurt and grated coconut. Add in about 3 cups of water ( Depends on what rice you are using.)

Ingredients :

2 Large Onions Sliced.
500 gms Bhindi/Lady finger
Salt, Lal Mirch/Red Chilli Powder, Haldi/Turmeric Powder.
Refined Oil/Mustard Oil 2 Tbsp

Method :


Wash the Lady Finger/okara 1 hour prior to cutting. Slice the Lady finger vertically.
Heat Oil in a pan/khadai. Add cumin seeds if desired. Fry the onions first.
Add Lady Finger to the onions and mix them together.
Add the seasoning as per taste
Do not cover the vegetable with a lid and cook on medium flame for 8-10mins.Serve Hot.

Ingredients

Lady's finger/Okra - 2 cups (Cut in to small pieces)
Onion - 2 (Finely chopped)
Tomato - 1(Finely chopped)
Urad dal - 2 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Red chilly powder - 2 tsp
Grated coconut - 3 tsp
Salt - as per taste
Oil - For frying
Curry leaves - 2 stig



Method:

Heat oil in kadai(Fry pan), add the urad dal, mustard seeds and let it splatter.
Add onion, curry leaves and saute till transparent. Add tomatoes and saute for 2mins.
Add turmeric, chilly powder and salt and saute. Add the lady's finger, saute and cover cook without adding water for 2 mins.
Uncover, add 3 tsp oil and cook for 3mins, till the lady's finger shrinks and nicely cooked.
Finally add the grated coconut and saute for a min.
Now the Lady's finger saute is ready to serve. Enjoy!!

Ingredients:

250 gms tender lady’s fingers (I used baby okra, wash and pat dry with a kitchen towel, trim the top and ends)

½ inch ginger piece

¼ tsp pepper corns

1 tbsp oil

1 dry red chilli (tear into two pieces)

1 tsp cumin seeds

2 green chills slit lengthwise

1 tsp coriander powder

pinch of turmeric pwd or haldi

1 tbsp besan (bengal gram flour) dry roast the flour stirring constantly till it gives a roasted aroma

1 cup curds (made from skimmed milk)

salt to taste


Method:

Peel the ginger and make a paste of pepper corns and ginger. Keep aside. Whisk the curds and keep aside.
Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.
Add the green chills, coriander pwd, turmeric pwd, besan and stir well for a few seconds. Don’t burn it.
Add the trimmed and cut lady’s fingers (which have been stir fried in a tbsp of oil for 3-4 mts) and salt and cook over medium heat stirring frequently for 4-5 mts.
Stir in the ginger-pepper corn paste.
6 Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency.
Serve hot with white steamed rice or chapatis.

Ingredients


Chichinga (Snake Gourd)
Chana Dal(Grum palus)
Red Chilly
Cumin Seeds
Salt
Sugar
Onion
Coconut
Cumin Powder
Coriander Powder
Turmeric Powder


Method


Boil the Chana Dal
Grate the coconut with red chilly .

Heat the oil in kadai(Fry pan) then add cumin seeds with red chilly to crackle in oil

Then add the chopped oil until it browns

Add chichinga into it for boiling and let it simmer for few minutes.
Then add the boiled dal with little amount of water.
Add all the spices with salt and turmeric ( salt and turmeric should be added according to one’s taste and colour) in the oil.
Serve it with Rice.

Ingredients


1 Aloo (Potato)
Posto ( Poppy Seed)
Salt
Sugar
Red Chilly Powder
White Oil


Method


Cut the Potatoes into small pieces.
Heat the kadai (Fry pan)with white oil then pour aloo with salt and pinch of sugar till it boil then give poppy seeds
and red chilly powder and fry it for 5-7 mins.Serve hot with white rice

Ingredients


Potato
Bitter Gourd
Patwal(peer gourd)
Drumstick(sajne data)
Green Banana
Egg Plant(begun)
Carrot
Bori
Salt
Sugar
Mustard Powder
Ginger Paste
Mustard Seed
Bay Leaf(tej pata)


Method


First cut all vegetables except karela(bitter gourd) into medium pieces .Cut karela in ring .
Make a paste of mustard powder
Heat oil in kadai and fry the bari . Keep aside.
Put Bay leaf and Mustard seeds to crackle in oil .
Then add all the vegetables and fry .
Add the ginger paste and mustard paste .Stir fry for 3 minutes.Add the ‘badi (bori) pieces, turmeric powder , salt , sugar and water.
Mix well.Cover the pan with a lid and cook for 10 minutes in low heat.
Your sukto is ready· Serve hot with steamed rice.

Ingredients

1 Bunch Lal Shaak chopped
2 Cloves Garlic chopped
1 Dried Red Chilly
Salt to taste


Method

Take a good bunch of lal shaak and chopped it.
Heat oil in a pan.Add the whole red chillies ( break them first or they might burst ) and the chopped garlic.
Fry a little and then add the chopped leaves.
Stir well.Add salt, cover and cook. When it is done and all water had dried up, remove cover and give a final stir.
Serve hot. Goes best with hot rice.

Ingredient


Banana
Cumin Seeds
Salt
Sugar
Green Chilly
Maida(white Flour)
Paneer(Chess)
Vegetable Masala(spicy )
Tomato
Ginger garlic Paste


Method



Boil the green banana
After it cool down take out chilka of the raw banana.
Take paneer, aloo, green banana, green chilly
Make a paste of above ingredients and make balls out of the dough
Heat oil in kadai(Fry pan) and fry it . Keep aside
Put cumin seeds to crackle in oil . Then add the onion and fry it until it browns. Add all the spices and tomato . Lastly pour the fried kofta .
Cover it.Preparation is ready to serve with rice

Ingredients:

Thor ( Banana Stem)
Salt
1/2 cup mog Dal(kidney bean)
1 tbs Turmeric Powder
Sugar
Kalo Jeera(Black Cumin)



Method:

Take a banana stem
Finely diced the banana stem
Cut the banana stem into small pieces and boil it in a pressure cooker dor atleast 3-4 whistlets
Roast the moong dal and then boil it in a pressure cooker for atleast 1 whistlets
Heat oil in pan then pour kalo jeera (Black Cumin)with green chilly. Then add the boiled dal and thor with all the spices.If necessary add water.
Preparation is ready to serve.

Ingredients:

200 gm Okra, vendi
Salt to taste
1 tsp Turmeric Powder
1 tsp Red Chilly Powder
Juice of 1 lime

Method:

Cut okra into lengthwise
Marinate with the above ingredients for 15-20 mints. Fry the okra a little at a time, until crisp.
Preparation is ready to serve.

Ingredients

Kachu Pata
1 tsp Salt
2 Green Chilly
1 tsp Cumin Seeds
1 tsp Kalindi
1 tsp Mustard Seeds
1 tsp Turmeric Powder
1 tsp Sugar
Mustard Oil


Method


Remove the middle portion of stem and cut into small pieces.
Fry the small pieces of leaf and salt without oil. Cover it and simmer gently for 5-8 minutes or until it is tender. Then grind it into smooth paste of kalonji, mustard seeds,
cumin seeds, green chilly and the tendered leaf . Heat oil in pan and pour the paste. Stir and fry with turmeric powder, salt and sugar.
Serve hot with hot steamed rice.

Ingredients

300 gm Kachu Loti
1 tbsp Kalo Jeera
1 Onion
1 tbsp Cumin Powder
1 tbsp Coriander powder
Salt to taste
1 tsp Sugar
1 tbsp Turmeric Powder
1 tbsp Ginger Paste
1 tbsp Garlic Paste
Mustard Oil




Method


Take good pieces of kachu loti.
Cut lengthwise.
Heat pan and pour kachu loti. Cover the lid for 5-10 mins to make it tender.
Heat oil in pan then add kalo jeera to crackle in oil. Pour onion and fry it until it browns.
Add the tender kachu loti with all the spices. Cover the lid for 5-10 mins. If necessary add little water.
Serve it with hot rice.

Ingredients:


6-7 medium whole Pabda fishes, de-gutted and cleaned
Oil for frying - mustard oil for best results, otherwise vegetable oil
1/2 tbsp whole black cumin (kalo jeera)
3-4 green chillies, split through the centre
1/2 tbsp cumin ( jeera) powder
1 big tomato, finely chopped
1 bunch of coriander leaves, finely chopped
1 tbsp ginger paste
turmeric powder
salt to taste

Method:


Wash the fishes, drain and mix them well with salt and turmeric powder.
Heat 1 cup of oil in a flat base pan for deep frying the fishes. Carefully lower the fishes in batches into the oil and fry them both sides until lightly golden in colour. Take care as oil may split. Cover the pan if the oil splits too much. Take the fishes out and put them on a kitchen tissue.Clean the pan. Heat 3 tbsp of oil. Add the black cumin, green chillies, cumin powder and the chopped tomatoes one by one. Stir and mix them well. Add the ginger paste, and continue frying on low flame until the oil separates out. Pour in 2 cups of water. Add salt and turmeric powder. When the water boils, place the fishes back to the pan carefully as not to break them. Cover the pan and let it cook for about 7-8 mints.Remove from the flame, garnish it with the coriander leaves and serve with basmati rice.

Ingredients:


Egg of Salmon fish (Rui macher dim): 100gms, properly cleaned

Wheat Flour (Moyda): 1 tablespoon

Onion (Peyaj): 1 medium size

Green chilies (Kancha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Rice (Chal): 1 teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Sunflower oil (Sada tel): for deep frying


Method


Chop the onions finely and mix with the mustard oil, keep for 5 minutes for the onions to soften Add all the ingredients excepting the sunflower oil to the softened onions and mix well. If required add little more flour to make the mixture firm
Make small flattened balls of the mixture
Heat oil in a wok or frying pan and deep fry the balls till cooked properly. Try putting a fork through the balls; if it comes out clean,
Take out of flame and place on a kitchen paper to soak out the excess oil
Serve with tomato sauce and onions .