Ingredients Rice-2 cups Mint leaves-1 bunch Coriander leaves -handful Chillies-4 Peas- 1/2 cup yogurt-4 tsp Oil-3 tsp Cinnamon Stick -1 Cloves-3 Start Annis-2 Green cardamom -4 Black cardamom-2 Bay leaves-2 Shahi jeera-1 tsp Cumin pwd-1 tsp Garam Masala-1tsp Dhania pwd-1 tsp Ginger-1/2'' Garlic-4 pods Salt- to taste Turmeric -1/2 tsp Red Chillie pwd-1/2 tsp Soak rice in water for about 10-15 mins. In a microwave bowl add oil and heat for a min. Remove bowl and add cinnamon Stick ,cloves,start annis,green cardamom,black cardamom,bay leaves,shahi jeera to the oil . Heat for a min again. Meantime in a blender ,blend mint ,coriander leaves,chillies,ginger,garlic,dhania pwd,cumin pwd,garam masala,turmeric pwd,red chillie pwd to a fine paste. Add this paste to the bowl and give good mix heat for 3 mins. Once done add yogurt,salt and peas and heat for another 2 mins. Now add soaked rice along with 2 cups water. Give a good mix .And microwave up to 20 mins. Rice will to perfectly cooked. Serve hot with raitha.
Ingredients Eggplants-2 Tomato-1 Chillies-5 Tamarind-lime size Mustard-2tsp Cumin seeds-2 tsp Oil-6 tsp Salt -to taste Asafoetida Split channa dal-2 tsp In a pan add oil ,when hot enough add mustard,cumin seeds, Asafoetida and channa dal. Fry till brownish add tamarind and chillies fry for 2 mins. Now add tomato cover the pan at this point for tomato to cook for 2 mins. Add eggplant at this point and little water to help the eggplant to soften. Cover the pan for 4-5 mins . Give it a stir now and then. Turn off the flame once cooked and allow to cool. Grind the mixture into a paste . In a pan add oil, mustard ,cumin seeds for seasoning. Serve hot with rice /bread.
Ingredients Ripe banana-1 Brown bread-6 slices Sugar-1/4 cup Ghee-2 tsp Milk-3 cups Cashews,sultanas,almond-garnish. Directions In a pan heat 1tsp ghee add bread pieces and fry till brownish. Remove from flame once done ,in the same pan now add milk and sugar. Allow to boil for 3 mins . Add mashed banana and boil for 3 mins. Add bread pieces and boil to a point where the pudding changes its form from water mixture to slightly dry texture. In a different pan add 1 tsp ghee salute cashews,almond and sultanas for garnish. Can be had hot or cold.
Ingredients Green gram-1cup Onion-1 Tomato-1 Chillies-4 Ginger & Garlic mince-2 tsp Turmeric-1/2 tsp Thicken cream-4 tsp Salt-to taste Curry leaves Mustard seeds-1tsp Cumin seeds-1tsp Asafoetida Oil Coriander- to garnish Directions Add oil in pressure cooker,once hot enough add curry leaves, asafoetida , mustard,cumin seeds. Followed by chopped onions,ginger-garlic mince,chillies. Once they soften add tomato,salt and turmeric. Add washed green gram give a quick stir and add water to cover all ingredients. Pressure cook for 7-10 whistles. Alternatively it can be done by soaking the gram overnight,with 1-2 whistles. Once cooked well add cream to this and boil for 3-4 mins. Garish with coriander.
Ingredients Rice-2cups Chillie flakes-1tsp Onions/Fennel -1 Garlic mince-4 pods Carrot Peas Broccoli Red cabbage Mushroom Snow peas Spinach Tofu/Paneer Beans Eggs-2 Soy sauce-2 tsp Ajinomoto to taste Salt to taste Shallots-garnish Direction Cook rice and keep it aside ,as you should use cold rice. Add a 2 tsp oil add cold rice and give it a quick toast in a pan. Keep aside. In same pan add oil 3 tsp add onions/fennel ,chilli flakes,garlic mince fry till they turn brown Add the veggies and give a quick stir fry as we don't want the veggies to be fully cooked Add egg and tofu . Soy sauce ,salt and ajinomoto.While adding salt make sure you don't add more as soy sauce contains salt as well as ajinimoto. Combine the fried stuff with a crack of pepper and rice give good mix. Garnish with shallots. Serve with sauce.
Ingredients Black eye beans-1 cup Onion -1 tomato-2 Chillies-3 Cumin pwd-1tsp Garam masala -1/2 tsp Ginger & Garlic paste Salt Water Oil Mustard seed-1tsp Cumin seeds-1tsp Curry leaves Coriander leaves Asafoetida Direction Boil beans till cooked. In a pan add oil fry onions,tomato chillies and ginger garlic paste. Once they soften add salt ,cumin pwd and garam masala. At this point add very little water so all masala can cook . Add beans and cook for 5-10 mins. Season with asafoetida ,mustard ,cumin seeds curry leaves and garish with coriander. Serve hot with rice or roti.
Ingredients All purpose Flour-1 cup Butter- 3/4 stick Powdered Sugar-2 tsp Salt-1 tsp Baking powder-¾ tsp Ginger- grated to taste Ajwain-1tsp Green Chillies-6 Curry Leaves -10 Mint leaves -10 Yogurt-2 tbsp Directions
Preheat oven to 200 deg. Gentle beat the butter in hand held mixer . Once a smooth mix is formed add salt ,pwd sugar,baking powder and flour. Stop the mixer once all the above bind together. Add chopped curry leaves ,mint leaves,chillies ,ajwain, yogurt and ginger. Once everything binds together roll it over a bench top and cut into small pieces using a cookie cutter. Repeat till all mix is over . Place each cookie carefully on a baking paper and leave in the oven . It takes anywhere between 10-20 min depending on your oven so keep checking on it regularly once it turns brownish. Once you think they are baked ,remove from the oven. Once cooled place in air tight container.
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