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/