schezwan sauce

1 cup whole red chillies (kashmiri) , loosely packed
1 tbsp chopped ginger
1 tbsp chopped garlic 1 tbsp
1 tbsp chopped green chillies 1 tbsp
4 tbsp chopped onion
1 tbsp chopped celery stalks
2 star anise ( crushed)
1 tsp red chilli pwd
1 cup tomato ketchup
1 tbsp soy sauce
1 tbsp chilli sauce
1 tbsp vinegar
1 tsp salt
1 tbsp sugar
ajinomoto a pinch
2 drops red color
1 pinch white pepper pwd
1/2 cup oil
Directions
Boil the red chillies in water for one minute, grind it to a rough paste
In a pan, put oil, add ginger, garlic, green chillies, onions, celery stalks, star anise and saute until onions are just translucent,
Add the chilli paste which you have grinded, saute for one minute
Add the rest of the ingredients and bring to boil
Simmer for 5 minutes and the sauce is ready
It can be stored like a pickle for a month

ragi mudde

For Avarekaalina saaru

Ingredients

Avarekai – 1/2 cup(Tender seeds)
Potato – 1 medium size
Tomato – 1 small
Onion – 1 small
Sambhar powder – 2 teaspoons
Grated coconut – 1 table spoon
Tamarind – 1 inch
Turmeric powder – 1/4 teaspoon
Hing – 1 pinch
Oil – 1 table spoon
Salt to taste
Method

Cut potato into small cubes. Wash avarekai and potato.
Heat oil in a heavy bottomed pan, add the potato and avarekai.
Add hing and turmeric and saute on a medium flame.
Grind all other ingredients together in to a smooth paste. Add to the vegetables.
Add 1/2 cup water and close and cook on a low flame till the vegetables are soft.
Tastes good with all kinds of rotis and chapathis also.


For ragi mudde

Ingredients

Ragi flour – 1/2 cup
Water – 1 cup
Salt – 1 pinch
Method

In a heavy bottomed pan boil water on a medium flame. Add salt and 1 teaspoon ragi flour.
Allow to boil for a while and add remaining flour and leave for 1 minute on low flame. Do not stir.
Now stir the contents with the back of a laddle and mix well and let it cook for a while. The mixture will look crumbled.
Put off the flame and Knead to a ball when still hot. Serve hot with Avarekaalina saaru.

Shrimp vindaloo

Shrimp - 1 lb
Onion - 1 1/2 nos
(chopped fine)
Tomatoes(small) - 3 nos
(chopped)
Ginger - 2 inch piece
Garlic pods - 6 nos
Cloves(Grambu) - 6 nos
Cinnamon(Karugapatta) - 2 pieces of 1" each
Cardamom(Elakka) - 3 nos
Mustard seeds - 1 tsp
Cumin seeds(Jeerakam) - 1 tsp
Coriander powder - 1 tsp heaped
Chilli powder - 1 tsp
Tumeric powder - 1/2 tsp
Pepper powder - 1 tsp
Green chillies - 2 nos
Raisins - 2 tbsp
Vinegar - about 1/2 cup
Curry leaves
Salt - As reqd
Oil for frying
Coriander leaves/Mint leaves for garnishing

Preparation Method of Shrimp Vindaloo Recipe

1)Clean shrimp and drain all the water and keep aside.

2)Grind together cloves, cinnamon, cardamon, mustard seeds, cumin seeds, coriander powder, chilli powder, turmeric powder, pepper powder, garlic and ginger.

3)Marinate the shrimps with the above mixture.

4)Heat oil and and fry onions along with curry leaves and green chillies.

5)After onions turn light brown, add the marinated shrimp and mix well for 10 mins.

6)Add tomatoes and salt. Keep stirring for sometime.

7)Add vinegar and some water and mix well.

8)Add the raisins and cook till done.

9)Taste for salt.

10)Garnish with coriander leaves and mint leaves.

ragda pattise

For Patties
4 large or 6 medium potatoes, boiled
2 slices bread
salt to taste
oil for shallow frying

For Ragda
1 cup white vatana (dried whole yellow peas)
1 small onion, minced
1 tsp. ginger-garlic paste
1⁄2 tsp. turmeric
1 tsp. red chilli powder
1⁄2 tsp. cumin powder
1⁄2 tsp. coriander powder
1 tbsp. jaggery
1 tbsp. tamarind paste
salt to taste
1 tbsp. oil

For Garnish
Tamarind chutney
Minced onion
Minced cilantro
Sev
Whipped yogurt

For Tamarind Chutney -
Date (soaked in warm water) - 6-8
Tamarind (soaked in warm water) - 2 teaspoon lumps
Cumin seeds - 1/2 teaspoon
Salt
Note: Grind the above to a fine paste with little or no water

karela fry

soak rice.
blend soaked rice,roasted chilli, tamarind, turmeric, coarinder, hingi

Bhindi Pakora

Ingredients
10-12 bhindi or landyfingers.(slit 1 bhindi in 2 parts vertically)
1tbsp vinegar
1tsp crushed red chilly flakes
1 tsp powdered red chilly (if u like spicy food)
1tsp turmeric
1 tsp corriander powder
1 tsp chat masala
1 cup gram flour
1 tbsp cooking oil for flour
cooking oil for frying
corriander leaves
mint leaves
salt to taste

Cooking Directions
Take ladyfinger pieces in a bowl and marinate it with red chilly,salt,turmeric,vinegar,corriander powder and chat masala.
Keep it aside for atleast 10 minutes take gram flour and add salt with 1 tsp of red chilly and 1 tsp of turmeric in it with 1 tbsp oil.add chopped corriander leaves and mint leaves in it and mixx well
Add water to make batter but batter should be little thick for nice coating.
Heat oil in pan and coat bhindis with this batter and deep fry.
First keep the flame high and then turn it little slow so that the ladyfingers get softened and then again fry it on high flame
Yummy bhindi pakoras are ready

fried fish with garlic sauce

ingredients:
400 g pompano fish
1 tbsp salt
2 tbsp tapioca starch

directions:
Clean fish thoroughly with cold water. Sprinkle some salt and lightly rub all parts of fish.
Sprinkle tapioca starch and distribute the flour evenly.
Fry on hot oil till crunchy, about 6 minutes each side. Remove from oil, set aside.
Heat some oil in a wok over high heat.


Sauce1
1 onion, roughly chopped
6 garlic, minced
10 chilies, seeds removed and coarsely ground
100 g water
2 tbsp sugar
1 lime, juiced
2 tbsp fish sauce
20 g basil leaves
2 tbsp oil, and more for deep-frying fish


Add onion and garlic and cook quickly till fragrant, about 30 seconds.
Add chilies. Stir-fry quickly for a minute.
Combine water, lime juice and sugar. Lower heat and cook for 2 minutes.
Season with fish sauce.
Toss in basil leaves and remove from heat. Serve with fried fish.


Or Sauce 2
8 cloves garlic chopped finely
1/4 cup coarsely chopped green jalapeno peppers
1/4 cup coarsely chopped red jalapeno peppers
1/4 cup thinly cliced green onions (scallions/spring onions)
1/4 cup chopped coriander [cilantro] including the roots if poss
1/3 cup fish sauce
3 tablespoons palm sugar
3 tablespoons lime juice
1 teaspoon freshly ground black pepper
4-5 kaffir lime leaves, shredded
1/4 cup chopped sweet basil leaves.
3 tablespoons of cooking oil.

Sauce method

In a medium skillet on medium heat, heat the oil, then add the blended ingredients. Stir continuously for about 3 minutes. Add the lime leaves and the basil, and cook for a further 2 minutes.

Pour the sauce over the fish to serve.

mong dal kosambari

1 tbs Moong Dal ( Split, husked, itz all yellow) 1/2 hour
3 tbs cabbage
1 spoon carrot
2 spoon cilantro
1/2 spoon chilli
1 tbs soi
less salt
Lemon

Batata Poha

2 cups Poha (Beaten Rice)

1 Potatoes

1 Onions

2 Green Chillies

1/4 tsp Mustard Seeds

2 tsp Peanuts

4 tblsp Oil

1 pinch Turmeric powder

1 Lemon

1 tsp sugar

Few Corainder leaves

Salt to taste

How to make Poha:

Soak the poha in water. Wash and drain all the water.

Add some salt , turmeric powder , & sugar keep aside.

Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.

Heat oil and put mustard seeds, peanuts, curry leaves and fry until they crackle.

Add potatoes , saute for few minutes, then add chopped onions, chillies.

Cook till they are done. Add the poha, corainder leaves and stir.

Keep it on slow flame for 5- 7 minutes.

Let it cool for sometime and add then lemon juice & sev.

Matki Usal

2 cups matki (moath beans or you can also use whole green moong dal)
1 medium onion, finely diced
½” piece of ginger, peeled & finely minced
½ tsp black mustard seeds
½ tsp turmeric
½ tsp red chili powder
½ tsp kala masala (or you can use garam masala)
salt to taste
2 tbsp oil
juice of ½ a lemon
2 tbsp freshly grated coconut
freshly chopped cilantro leaves for garnish
finely diced red onion for garnish
lemon wedges for garnish

METHOD:

Soak the matki overnight in plenty of water. Rinse well, drain completely and discard the water. Boil the matki in plenty of water until just tender but not mushy. You could also do this using a pressure cooker. Set aside until needed.

In a large skillet on medium high heat, add the oil. When hot, carefully add the black mustard seeds. After the splattering subsides, add the onions & ginger. When the onions have just started turning brown in color, add the spices (turmeric, red chili powder, kala masala & salt). Stir & let the spices cook for a minute or so and then add the cooked matki. Stir well to combine, reduce the heat to low, cover & let simmer for 10-12 minutes. Lastly, add the lemon juice & freshly grated coconut. Mix well to combine all of the ingredients & garnish with cilantro leaves, red onion and lemon wedges. Serve hot with fresh chapatis and fragrant Basmati rice.

Tomato Soup

Heat 1-2 tbs Olive Oil

Add 2 chopped Garlic

2 tbs Celery

1 tbs Onion

2 Carrort

2 medum tomato chopped

1 tbs black pepper

4-5 Fresh basil

Salt

1 broken red chilli

Cook i medium flame covered till tomato is mushy

Blend all to a fine paste with water

Strain puree ; add 1 tbs corn starch, 1/4 tbs sugar

Bring to boil till soup thickens

Serve Hot.

Hotel Palak

Spinach(Paalak) – 2bunch
Canola//Olive Oil – 2 tbsp
Paneer – 2-4 piece (optional)
(cubed, fresh or fried in oil)
Onions(medium) - 1/2 nos
Tomatoes( large) - 1 nos (without skin chopped)
Ginger – 2.5” piece grated
Garlic pods - 5 nos chopped (ginger:garlic 3:2)
paneer– 2 tbsp grated
Green chillies - 1-2 or as reqd
Garam masala – 1/2 tsp
Cumin seeds- 1/4 tsp
Coriander powder - 1/2 tsp
Coriander leave or stem - 2 tbsp
Kasoori methi(dry fenugreek leaves) - 1/4 tbsp
Amchur Powder - 1/8 tsp
KalaNamaak -1/8 tsp
Chat Masala - 2 pinch
Cashew - 3 whole piece soaked in hot water for 1/2- 1 hr
Salt – As red



1) Wash the spinach and discard stem.
2) Boil water with 1/4 tsp of soda.  Add spinach until they are wilted. Drain. Add 2 chilli,kasoori methi, soaked cashew and coriander stems; make it a puree.

2) Heat 1 tbsp of Olive oil in a pan or a kadai.Add cumin, ginger and garlic,  finely chopped onion, cook this it turns pink. Add dry masala. And add tomato and little water. Sauté the above prepared tomato mixture for a while; till oil seperate

3. Add spinach puree, little water, amchur, grated paneer. Mix well and Turn off gas.

4. Adjust taste with salt, kala namak, chat masala and green chilli-puree. And cook not more than 5 minutes.

Panchmel dal

Panchratna/Panchmel dal:

• 1 cup consisting equal amounts of
  • chana dal
  • moong dal
  • masoor dal
  • tuvar/arhar dal
  • urad dal
• 2 cloves
• 2 small cardamom
• 1 green chilli – crushed
• 2 red chillies – broken
• 1/2 inch ginger – crushed
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• pinch of asafoetida
• 1 tomato – finely chopped
• salt
• ghee/clarified butter

Soak all the dals in water for 30-45 mins.
Pressure cook the dals for 3-4 whistles or till they are cooked. In the original recipe, the dals are cooked in an pan. Cooking dals in a pan takes lot of time. I cooked the dals in a pressure cooker.
In another pan, heat ghee or clarified butter. You could also use a good vegetable oil, but I used ghee as it gives a rich taste to the dal.
Add cumin seeds. Let them splutter. Then add the cloves, cardamoms, broken red chillies. Fry them till they are browned. Add the crushed ginger and green chilly. Fry them for a minute. Add the chopped tomatoes, asafoetida, turmeric powder and garam masala powder.
Fry the masala well on a low flame till the tomatoes become soft and mushy.
Now add this fried masala to the dal. Mix well. Simmer the dal for 10 minutes so that the flavours of the spices infuse well with the lentils. Season with salt.
Garnish with coriander leaves. This part is optional.
While serving, top the dal with 1-2 tsp ghee in the serving bowl as shown in the pic below. You can see the shiny surface….. thats ghee and it got melted due to the hotness of the dal.

Sana Polo

• ¼ cup rice (regular sona masoori rice)
• 1 cup Maska Sang Leave -Malangal Leaves -Get it at Ranch 99 store.
• ½ cup shredded coconut
• 5-6 redchillies
• 3 Tbsp tamarind paste
• Jaggery
• Salt
• oil

Wash then soak rice overnight or for a minimum of 2 hours. Grind coconut, tamarind, chillies to a fine paste using a little water.

Drain rice and dal and grind further to make a thick, slightly coarse batter. Add only as much water as needed to grind. Add Leaves & make dosa.

Musti Pola

2 cups-raw rice
half cup-urad dal
1 tbsp-methi seeds
1 cup-poha
half cup -grated coconut(fresh)
salt-as per taste

Method
Soak rice+ urad dal+methi seeds for 2hrs in water .
Grind the above with the grated coconut.When half done add washed(soaked) poha &
grind to a fine thick batter.
Add salt & mix well.Keep aside for 6-8hrs to ferment.
Preheat a non-stick tawa & spread out a ladle full of batter into it. The dosa should be of
medium thickness.
Heat it on one side only

Kulta Saar Upkari

Soak kulti for 12 hr. Boil in pressure cooker.
Seperate stock from the kulti.

Saaru.
Grind one fist of boiled kulti, raw coriander, tamarind, green chilli.
Mix with stock and boil of few min and adjust salt.
Season with karipatta,mustard, crushed garlic, red  chilli

Upkari//Sukke
Heat oil, brown crushed garlic and then add chopped potato (big peanut size).
Add boiled kulti. Add grounded paste of (Coconut,Roasted udid, roasted coriander,tamarind & chilli). Adjust salt and cook till done.

Multi-Potato Bhaji: Dosa, Vada, Puri & Samosa

Base :

Potatoes boiled & mashed
Peas blanched or micro-wave 2 min
Green chilly
Curry leaves,
Mustard seeds,
Turmeric,
Cilantro ,
Salt
------------------------
Dosa Bhaji=Base + Tadka of Onion ,Jeera , Chann Dhal, Urad Dal +Lemon juice

Potato Vada Bhaji=Base + Garlic & Hing +Lemon juice

Puri Bhaji= Potato Vada Bhaji + Water+Chilli Pwdr+Salt +Microwave 3 minutes closed+ Exta Cilantro

Punjabi Samosa= Base + Garam Masala + amchur+ anardana dry+Garlic paste+ Roasted(Jeera+Sauf+Cashew) +Resin

Rava Dosa

1 cups semolina/rava
1/4 cup rice flour
1/4 cup maida (all-purpose flour)
1/2 tsps cumin seeds
1/4 tsp grated ginger
finely chopped green chillies – 1
Pinch Pepper Powder course
Pinch Hing
1 tsp cocunut flakes
salt to taste
water – 4 cups (approx)
oil as required

Egg Puff

• Puff Pastry Sheets - 1 packet ( available in the freezer section of most grocery stores or supermarkets)
• Egg - 6 boiled & mashed
• Onion - 1, chopped
• Green Peas - 1/4 cup boiled
• Carrots - 1/4 chopped boiled
• Green chilli paste or green chillies, chopped - 2 or 1 tsp
• Ginger chopped - 1 tsp
• Red chilli powder or paprika - 1 tsp
• Garam Masala - 1 tsp
• Turmeric a pinch
• Oil - 2 tbsp
• Salt to taste
• Jeera seeds - 1/2 tsp
• Lemon Juice (if req)
• Coriander leaves, chopped

Method

• Take out the pastry sheets from the freezer, keep it normal temp about 45 mints
• In the meanwhile prepare the curry. Heat oil in a wok / kadai, add jeera seeds when they sizzle, add onions fry till done
• Add turmeric, green chillies or paste, ginger, peas, carrot & mix well
• Add salt, chilli powder, garam masala, egg mix well
• Add lemon juice and garnish coriander leaves. Keep aside
• Cut the pastry sheets into rectangle shape and fill in the 2 or 3 tsbn Egg mixture in the one side of the sheet and cover the other side with the help of water
• Preheat the oven at 400F and place the puffs in baking tray for about 10-30 minutes till golden color & crispy

Serve hot with ketchup or chutney

Pista Smoothie

Pista, Mint, Bananna,Almond Milk, Ice & Water

Dont add sugar.

Kiwi COoler

Kiwi - 3 ripe

Lemon Juice - 2 tbsp

Sugar : 2 tbsp or to taste

Water : 300ml.

Ice Cubes - few

Kiwi Slices for garnishing

Method :

Divide kiwis into half first. Throw the black seeds from the middle. Then scoop out rest of the green part.

Take scoop out teh green flesh into a blender. Add water, lemon juice and sugar. Blend well.

Serve into tall glass, throw some ice cubes.

vegetable momo

Chop all the following ingredients into very, very small pieces: Two onions Two inches fresh ginger Two or three cloves of garlic A bunch of cilantro One pound of cabbage *One pound of tofu *One quarter pound of dark brown mushrooms (I buy them dried from Asian markets) Two tablespoons of soy sauce One teaspoon of chicken, beef or vegetable bouillon *don't use these if you are making meat momo's

Jungli Chicken Sandwich-

Cooked minced chicken combined with finely chopped cabbage, carrots, onions, capsicum and black olives all bounded in salsa mayonnaise(mayo+chilli+black pepper) and sandwich in Brown Bread..

Veg Minty Sandwich

Chop fine Cucumber, Onions, Capsicum and tomatoes.

Mix Mint, Cilantro, Salt & Chilli to a sauce.

Mix Mayo & Sauce & veggie

Apply to bread & serve

MoMo Ko Achar:

5 Tomatoes (Fried it)

3 teaspoon sesame seed

2 teaspoon garlic

1/2 teaspoon timur (Szechwan pepper)

2-3 teaspoon Fresh lemon

Salt according to taste

3 teaspoon Chilli powder

Mix the Achar ingredients in a mixer. Achar is ready to serve.

Gobi Corn Manchurian

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained

2 tbsps maida/all-purpose flour

2 tbsps cornflour

1/2 tbsp rice flour (optional)

1 tbsp ginger-garlic-green chilli paste

approx a little less than 1/2 cup warm water

salt to taste

For sauce:

1/4 cup spring onions, finely chopped,

1/2 capsicum, finely sliced

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chillis

1 tsp red chilli pwd (preferably Kashmiri)

2 tsps soya sauce

1 tbsp chilli sauce

2 tsps vinegar

3 tbsps tomato sauce

1/2 tsp brown sugar (optional)

salt as required

1 1/2 tbsps sesame oil

1 tbsp finely chopped coriander leaves

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
4 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
5 Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Ref:

http://www.sailusfood.com/2009/01/12/gobi-manchurian/

masala sweet corn

1 cup sweet corn
1 tbs Butter
1 tbs lemon juice
1 tsp chilli flakes
1 tsp chat masala
1/2 tsp Black pepper
1/4 tsp Black Salt

Take 2 cup of water in a Microwave safe bowl and add Corns n keep it in MV for 4 min.
Take out n drain. Serve hot with those masala added

malvani vatane amti

1 cup dried green peas(vatane)
4 green chillies
1 tea spn goda masala
1/2 cup onion
1 tea spn garlic
1/2 tea spn mustard seeds
1 tbl spn chopped coriander leaves
2-3 pieces kokum (or use tamarind or tomato)
Oil
A pinch turmeric
Salt

Method:
Soak dried peas overnight in water. Pressure cook peas with turmeric till they are mushy.
Heat oil and add mustard seeds. When they start popping, add onion, green chillies and garlic. Fry for few minutes. Mash the peas with a spoon. I took 2 big spoonful of peas in blender and blended it to a smooth paste. Add the peas to onion mixture.
Now add salt, goda masala, kokum (or tamarind or tomato) and cook till the gravy thickens.
Garnish with coriander leaves. Serve hot with rice or rotis.

Tomato Onion Gojju Recipe

Things you’ll need:

• 1 medium Onion, finely chopped
• 3-4 large Tomatoes, chopped
• 1-2 tsp homemade / store-bought rasam mix (MTR is pretty good)
• approx 2 tbsp seedless tamarind (not paste)
• sea salt
• 1 tbsp jaggery, crushed or per taste
• Cilantro for garnish

For the tempering

• 1 tbsp peanut oil
• 1 tsp mustard
• 1/2 tsp cumin seeds ~ optional
• 1/8 tsp hing/asafoetida
• 1/8 tsp crushed fenugreek/methi seeds
• 1 tsp bengal gram/chana dal
• 1 tsp black gram/urad dal
• 8-10 curry leaves
• 2-3 whole red/green chillies torn in half, seeds removed
• 1/4 tsp turmeric

How it’s done:

Prep work Soak tamarind in warm water before chopping the veggies

• For the tempering, place oil in a medium-sized pan or kadai over high heat. when the oil is hot enough (begins to shimmer), add mustards seeds. When they start spluttering, reduce heat to medium and add cumin seeds, hing, crushed methi seeds, chana dal, urad dal, red chillies, curry leaves and turmeric in the same order and sauté until the dals turn golden brown and red chillies turn brown.
• Now add chopped onion and sauté until translucent taking care not to burn the seasoning. Add chopped tomatoes, stir well and cook covered for 5-10 mins stirring in between until tomatoes are well cooked (lose shape).
• Meanwhile, squish soaked tamarind well for a pulpy juice. It doesn’t matter if it is runny. Add the tamarind juice, salt and rasam mix, stir well, some water if needed (for the consistency you need) and simmer covered over medium heat for 5-7 mins. Do not bring to a rolling boil.
• Switch off the stove and finish by adding crushed jaggery, stir to mix well, garnish with chopped cilantro and store covered until served to preserve the aroma of the spices and cilantro. Why do we need jaggery? It rounds off the tang and the spicy and makes it taste so much better. You’ll see when you make it.

Ref:

http://justhomemade.wordpress.com/2011/04/07/tomato-onion-gojju/