VERMICELLI UPMA RECIPE

Ingredients:


2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste


How to make vermicelli upma :

* Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
* Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
* Add potatoes, carrots and fry for 4-5 minutes.
* Then add chillies, ginger , onions, peas and tomatoes.
* Cook until they are done.
* After that add salt and 41/2 cups of water, cover with a lid and let it boil .
* When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
* Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
* Serve hot with coconut chutney.

VADA RECIPE

Ingredients:


1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda


How to make vada sambhar :

* Pick, wash and soak daals for 3-4 hours.
* Grind them coarsely in a blender.
* Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
* Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
* Serve with chutney as a breakfast or sambhar or rasam as a meal.

UPMA RECIPE

Ingredients:


1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste


How to make rava uppma:

* Sift rava through a muslin / cheese cloth or very fine sieve.
* Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
* Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
* Add the daals : channa & urad & curry leaves to it and fry till they turn red.
* Add onion, ginger and green chilies. Sauté for 2-3 minutes.
* Add all the vegetables, turmeric & chili powder, and salt to taste.
* Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
* Add the fried rava to it stirring constantly till it becomes little thick.
* Take off from the heat and lemon juice if desired.
* Serve hot garnished with cashews and coriander.

METHI THEPLA RECIPE

Ingredients:


1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed


How to make thepla :

* Put wheat flour in a flat vessel bowl.
* Mix all the ingredients int it including the methi leaves.
* Add 1 tsp oil and knead it. Let it stay for 15 minutes.
* Then make even size small balls of the dough.
* Roll them separately with a rolling pin into a round shape.
* Heat the griddle and roast each of the rolled out theplas one by one.
* First roast one side,turn it upside down.
* Then put 1/2 tsp oil on the turned side and again it upside down.
* Repeat the same with the other side.
* When evenly roasted remove it from griddle.
* Repeat this for all the balls.
* Serve them hot with butter or chutney or curd.

SABUDANA (SAGO) KHICHIDI RECIPE

Ingredients:


1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves


How to make sabudana khichidi :

* Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
* Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
* Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
* Add potatoes and stir well. Mix sabudana mixture and mix gently.
* Mix the grated coconut and garnish with coriander leaves.
* Sprinkle some lemon juice over it and serve hot.

PYAZ KI KACHORI RECIPE

Ingredients:


For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste
Other Ingredients:
Oil for frying


How to make pyaz ki kachori :

* To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
* Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
* For the onion filling heat oil in a pan.
* Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
* Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
* Add the chopped coriander and mix well.
* Remove the bay leaves.
* Allow the mixture to cool completely.
* Divide into 12 equal parts and keep aside.
* To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
* Place one portion of the filling in the centre of the rolled dough.
* Surround the filling with the dough by slowly streching it over the filling.
* Seal the ends tightly and remove excess dough.
* Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
* Gently press the centre of the kachori with your thumb.
* Repeat with the remaining dough and filling.
* Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
* The kachoris should puff up like puris.
* These kachoris take a long time to be cooked in the inside too.
* Serve hot with tamarind chutney and hari chutney.

POHA ROLL RECIPE

Ingredients:


1 egg
30 gms poha (rice flakes)
100 gms potato
2 green chillies
20 gms roasted peanuts
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to taste
Oil for frying
Few coriander sprigs


How to make poha roll :

* Boil, peel and mash the potatoes.
* Wash the poha in a strainer. Coarsely grind the roasted peanut.
* Wash & chop the green chillies and corainder sprigs.
* Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes.
* Mix well and roll into desirable shapes.
* Dip in beaten egg and coat with breadcrumbs.
* Deep fry in oil till rolls golden brown.
* Serve hot with tamraind chutney.

PAV USAL RECIPE

Ingredients:


1 cup Green Peas
6-8 Pavs
1/2 tsp Garam Masala
1/4 tsp crushed Cumin Seeds
1 Lemon Juice
2 tblsp Oil
salt to taste

Make Paste:
1 small bunch fresh Coriander
8-10 Green Chillies
1/2 cup fresh grated Coconut

For Garnish:
Chopped onions
Fine Sev
Lemon Quarters


How to make pav usal :

* In a heavy bottom vessel and heat oil in it.
* Make the paste of coriander, green chillies and grated coconut.
* Stir fry this paste in the oil for 2 minutes.
* Add 3 cups water and bring to a boil.
* Add all the other ingredients, stir and boil.
* Simmer for 15-20 minutes with stirring occasionally.
* Cook till oil separates and floats on top and peas get soft.
* Check the seasoning.
* To garnish sprinkle chopped onions, pieces of lemon and sev.
* Serve hot with bread or pav.

PANEER SANDWICH RECIPE

Ingredients:


1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed


How to make paneer sandwich :

* Chop onions, chillies and tomatoes.
* Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
* Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
* Put this in sandwich toaster until the bread turns crispy and brown.
* Serve with ketchup.

MISSI ROTI RECIPE

Ingredients for indian missi roti:



2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead


How To Make Missi Roti:

* Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
* Make powder of fenugreek leaves and mix it to the flour.
* Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
* Knead well again the dough and make balls.
* Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
* Note: It can also be cooked in an oven or tandoor.

MOONG DAL VADA RECIPE

Ingredients:


300 gms Moong Dal
25 gms Chopped Coriander
5 gms Cumin Seeds
1 Star anise
8 - 9 Green Chillies chopped
50 gms Onions
Salt to taste
Oil to fry


How to make moong dal vada :

* Soak the moong dal in water for a couple of hours.
* Grind it properly to form a smooth paste.
* Blend it with chopped onions, chillies, corainder and cumin seed.
* Check the salt seasoning and deep fry till golden in color.
* Serve with green chutney.

IDLI RECIPE

Ingredients:


2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing


How to make idli sambhar:

* Pick, wash and soak the daal overnight or for 8 hours.
* Pick, wash and drain the rice. Grind it coarsely in a blender.
* Grind the daal into a smooth and forthy paste.
* Now mix the grinded rice and daal together into a batter.
* Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
* Idlis are ready to be cooked when the batter is well fermented.
* Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
* Steam cook idlis on medium flame for about 10 minutes or until done.
* Use a butter knife to remove the idlis.
* Serve them with sambhar or chutney.

HARI MIRCH PAKORA RECIPE

Ingredients:


8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain


How to make stuffed mirch pakora :

* Wash, wipe and slit the chillies along the length.
* Remove the seeds from the chillies.
* Mix all the ingredients for the stuffing and fill it inside the chillies.
* Mix all the ingredients for the covering and add enough water to prepare a thick batter.
* Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
* Serve hot with tamarind chutney and hari chutney.

GOBI PARANTHA RECIPE

Ingredients for gobi parantha recipe:



4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying

Preparation for Gobhi Paratha:

* Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
* Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat.
* Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
* Note: It makes 18 parathas.

CURD RICE RECIPE

Ingredients:


1 cup boiled Rice
2 cups Yogurt (Curd)
2 tblsp Oil
1/4 cup Milk
Finely chopped Coriander Leaves
1-2 Green Chilies
1 tsp Chana Daal
1 tsp Urad Daal
1 tsp Mustard Seeds
1 1/2 tsp finely chopped Ginger
2 tblsp desiccated Coconut
1/2 tsp Salt


How to make curd rice :

* In a saucepan heat 2 tablespoonful of oil.
* Add mustard seeds to the oil.
* When the mustard seeds start popping add chana and urad daal.
* After a minute, add in the ginger, coriander and green chilies.
* Saute them for a minute. Take the pan off the gas.
* Add in the rice.
* Mix the salt and desiccated coconut.
* Just before serving, mix all the ingredients with yogurt (curd) and milk.

BESAN ROTI RECIPE

Ingredients:



2 cups Whole Wheat Flour (Atta)
2 cups Gram Flour (Besan)
Butter / ghee for serving


How to make besan roti:

* Mix the flours together and gradually add enough water to make pliable dough.
* Divide it into ten portions and flatten them out using rolling pin.
* Pre-heat the griddle and cook the rotis on each side.
* Butter the besan roti generously and serve hot with lentils, vegetables or curries

ALOO POHA RECIPE

Ingredients:


2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste


How to make aloo poha :

* Soak the poha in water. Wash and drain all the water.
* Add some salt , turmeric powder , keep aside.
* Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
* Heat oil and put chana dal, urad dal, 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.