CHILLY GARLIC FRIED RICE

Ingredients: - Basmati rice – ½ kg, ripe chillis – 100gms, ajinomoto – 1 tea spoon, salt – for taste, sugar – 1 spoon, vinegar – 2 spoons, oil – 50gms, onion – 150gms, garlic – 50gms.

Method: - Boil the rice up to 3/4th and turn off the burner. Remove water from it and spread it in a large plate to cool down. Chop the green chillis and mix them with vinegar. Chop the onions in to small pieces. Take a de-pressure pan and heat the oil. Fry the garlic and ginger pieces in the oil. Add the 3/4th boiled rice and turn off the burner when pop sounds begin to hear. Add sugar, salt, chopped onion and stir the mixture. Chilly garlic fried rice is ready to serve.

THALI SABJI MACHILI

Ingredients: - Prophet fish – 2, lemon juice – 2 spoons, salt – for taste, menthol paste – ½ cup, chilly powder – 2 spoons, oil – 300gms, egg – 1, maida – ½ cup, ginger garlic paste – 2 spoons.

Method: - Wash the fishes and cut them in to one inch pieces. Apply salt, lemon juice, chilly powder, ginger garlic paste, menthol paste to the fish pieces and keep aside for half an hour. Mean while, take a plate and pour the yolk in it. Take a wide dish and boil oil in it. Now dip the fish pieces in the egg yolk and then in maida. Now, drop these pieces in the oil and fry them. Thali sabji machili is ready to serve and before eating sprinkle lime juice over it.

DAHI BENDI CURRY

Ingredients: -

Lady finger – ¼ kg, yogurt – 1 cup, green chillis – 2, Bengal gram flour – 2 spoons, ted chillis – 2, oil – 1 spoon, cumin seeds – spoon, parsley powder – 1 spoon, black pepper – ½ spoon, turmeric – ½ spoon, turmeric – ½ spoon, small piece of ginger, salt – for taste.

Method: - Make a paste of ginger and black pepper. Apply this to the chopped lady finger and keep aside. Fry the red chillis and cumin seeds in oil. Also fry green chillis, parsley powder, turmeric, Bengal gram flour in it. Then add lady finger and salt and stir them for 5 minutes. Boil the mixture in churned yogurt for 15 minutes. Dahi bendi curry is ready to serve and can be served with rice and chapattis.

CHICKEN DRY STICKS

Ingredients: - Chicken (big) – 6, ginger garlic paste – 1 spoon, corn flour – 2 spoons, eggs – 2, oil – 4 cups, soya sauce – 1 spoon, pinch of sugar, salt – required, balck pepper – ¼ spoon.

Method: - Wash the chicken and apply soya sauce, ginger garlic paste, sugar mixture to it. Keep it aside for half an hour. Beat the eggs in a bowl with corn flour, salt, black pepper. Boil the oil in a dish. Dip the leg pieces in the egg gravy and drop them in the boiling oil. Fry them until they change in to golden brown color. Serve these pieces in a plate and add lemon juice over it. Chicken dry sticks are ready to serve.

DRUM STICKS PICKLE

Ingredients: - Drum sticks – ¼ kg, pinch of inguva, red chillis – 2, kadi pathri, popu ginjalu(mustard, jeera, red chilly, methi) – 1 spoon, chilly powder – 5 spoon, salt – 5 spoons, mustard powder – 3 spoons, turmeric – ¼ spoon.

Method: - Wash the drum sticks and clean them with a cloth such that no water is present over it. Cut them in to pieces. Take a dish and boil the oil. Fry the drum sticks pieces in the oil and keep aside. Also fry red chillis, kadi pathri, popu ginjalu (mustard, jeera, red chilly, methi), inguva, turmeric in the same oil and turn off the burner. Add water to the tamarind and grind it softly. Add the grinded mixture, drum sticks pieces, mustard powder, methi powder, cumin seed powder, salt, chilly powder in the oil and stir them. Store this pickle in a dry jar. It can be stored for two months. It can be served with rice, chapatti and idli.

ONION PICKLE

Ingredients: - Onions – 4(big), tamarind – ¼ cup, salt – ¼ cup, chilly powder – ¼ cup, methi powder – 1 spoon, cumin seeds powder – 1 spoon, turmeric – ¼ spoon, popu ginjalu(mustard, jeera, red chilly, methi) – 1 spoon, oil – ¼ cup.

Method: - Add salt to the chopped onions and place them in an inclined large plate. After some time, water gets emitted from the onions. Soak the tamarind in this water and grind it. Add chilly powder, cumin seed powder, turmeric to this grinded mixture. Fry popu ginjalu(mustard, jeera, red chilly, methi) in a dish with boiling oil and keep it to cool down. Mix the grinded mixture and chopped onion and add this in the oil. It can be stored in a dry jar for one year. It can be served with idli, dosa, chapatti and rice

RIPE CHILLY TOMATO PICKLE

Ingredients: - Tomato – 4, ripe chillis – 1 cup, tamarind – ¼ cup, methi powder – 1 spoon, garlic – 5, mango ginger – 1 piece, turmeric – ¼ spoon, popu ginjalu(mustard, jeera, red chilly, methi) – 1 spoon.

Method: - Grind a mixture of tomato, ripe chillis, tamarind, garlic, mango ginger. Boil the oil in a dish and fry popu ginjalu(mustard, jeera, red chilly, methi). Keep it aside to cool down. After getting cooled, add the grinded mixture. Stir the mixture and store in a dry jar.

CAULIFLOWER PICKLE


Ingredients: - Chopped cauliflower – 2 cups, oil – ¼ cup, garlic – 4, popu ginjalu(mustard, jeera, red chilly, methi) – 1 spoon, chilly powder – 3 spoons, salt – 3 spoons, cumin seeds powder – 1 spoon, lemon – 1, turmeric – ¼ spoon.

Method: - Wash the cauliflower pieces and clean them such that no water is present on them. Fry these pieces in oil and keep aside. Also fry popu ginjalu(mustard, jeera, red chilly, methi) in the same oil and keep them to cool down. After getting cooled, stir them by adding fried cauliflower, methi powder, mustard powder, cumin seeds powder, chilly powder, salt and lemon juice. Store them in a dry bottle. This pickle can be stored up to 6 months.

LEMON PICKLE


Ingredients: - Lemons – 5, oil – ¼ cup, turmeric – ¼ spoon, salt – 3 spoon, chilly powder – 4 spoons, mustard powder – 1 spoon.

Method: - Wash the lemons and clean them with a cloth. Cut them in to pieces. Soak the lemon pieces in salt and turmeric for three days. Take popu ginjalu(mustard, jeera, red chilly, methi) in a dish with boiling oil. After it cools down, add chilly powder, mustard powder, lemon pieces and stir them. Store them in dry bottles.

MANGO PICKLE


Ingredients: - Raw mango – 1, popu ginjalu(mustard, jeera, red chilly, methi) – ¼ spoon, oil – ¼ cup, turmeric – ¼ spoon, salt – ¼ spoon, chilly powder – ¼ spoon, mustard powder – 2 spoons, methi powder – 1 spoon, red chillis – 2, pinch of inguva.

Method: - Wash the raw mango and clean it with a cloth. Chop them and keep aside. popu ginjalu(mustard, jeera, red chilly, methi), inguva, red chillis in a dish with boiling oil. Fry them and keep them to cool down. Add methi powder, mustard powder, chopped mango, chilly powder, salt in the oil and stir them. Store the pickle in a dry jar. It can be served with all types of tiffins.

RED SORREL PICKLE (GONGURA)


Ingredients: - Red sorrel leaves – 2 bunches, oil – 1 cup, garlic – 4, popu ginjalu(mustard, jeera, red chilly, methi) – 1 spoon, pinch of inguva, methi powder – 2 spoons, mustard powder – 2 spoons, cumin seeds powder – 1 spoon, chilly powder – 4 spoons, salt – 4 spoons, turmeric – ¼ spoon.

Method: - Wash the leaves and clean them such that no water is present on the leaves. Grate the leaves and keep aside. Take a dish and boil oil. Fry the garlic and popu ginjalu in the oil. Keep them to cool. Add methi powder, mustard powder, cumin seed powder, turmeric, salt, chilly powder, grated leaves in the oil. Stir them and store them in a dry jar. It can be served with tiffins, rice and as curry. In this way, we can also prepare parsley and menthol pickle.

CHICKEN PICKLE


Ingredients: - Chicken (bone less) – ½ kg, ginger garlic paste – 2 spoons, garam masala (blend of ground spices)– 1 spoon, chilly powder – 4 spoons, salt – 3 spoons, lemon – 3.

Method: - Cut the chicken in to pieces. Fry them in oil and keep them aside. Fry the ginger garlic paste in the oil. After getting cooled add cumin seeds powder, garam masala, turmeric, fried chicken and stir them. Finally add lemon juice in it. Store the mixture in dry bottle. In this way, we can prepare mutton, fish, prawn pickles and store them.

AMLA PICKLE


Ingredients: - Amlas – 1 cup, oil – ¼ cup, turmeric – ¼ spoons, salt – 3 spoons, chilly powder – 4 spoons, mustard powder – 1 tea spoon, methi powder – 1 tea spoon, cumin seeds powder – 1 tea spoon, lemon – 2.

Method: - Amla has many medicinal values. As it is available only in winter season, it can be stored for a long time by making this pickle. Wash the amlas with water and clean them with a cloth. Fry them in oil and keep aside. In the same oil fry the red chillis, cumin seeds, mustard seeds and allow them to cool. Place the amlas gently in the oil along with mustard powder, mwthi powder, chilly powder and salt. Finally, add lemon juice. This pickle can be served with rice.

PEACH CHUTNEY


Ingredients: - Peaches – ¼ kg, coriander – 1 spoon, turmeric – ¼ spoons, green chillis – 10, oil – 2 spoons, garlic – 4, salt – for taste.

Method: - Take a dish and boil oil. Fry peaches, green chillis, cumin seeds, turmeric, coriander, garlic in oil on low heat. After it gets cooled down, grind the mixture. It can be served with rice, chapatti.

CAULIFLOWER STEMS CHUTNEY


Ingredients: - Cauliflower stems – 10, red gram – 2 spoons, cumin seeds – 1 spoon, coriander – 1 spoon, red chillis – 10, oil – 2 spoons salt – for taste.

Method: - Wash the cauliflower stems and chop them take a dish with red gram, Bengal gram, cumin seeds, coriander, red chillis and fry them in oil. Also fry cauliflower stems and allow it to cool. While grinding, first pour red chillis, grams and then cauliflower stems. Fry mustard, cumin seeds, red chillis, methi in two tea spoons of oil. Add this to the grinded mixture.

MENTHOL CHUTNEY

Ingredients: - Menthol – 2 bunches, sesame seeds – 3 spoons, red grams – 2 spoons, coriander – 1 spoon, green chillis – 6, tamarind – required, Bengal gram – 1 spoon, oil – 2 spoon.

Method: - Wash the menthol leaves. Take a dish with rd gram, Bengal gram, sesame seeds, green chillis and fry them on low heat. Then add menthol leaves and turn off the burner. Add tamarind, salt and grind the mixture. It can be served with rice, dosa and chapattis.

BEET ROOT CHUTNEY

Ingredients: - Beet root – 2, red chillis – 10, sesame seeds – 3 spoons, oil – 2 spoons, salt – for taste.

Method: - Peel the outer layer of beet root and chop it. Take a dish with cumin seeds, Bengal gram, sesame seeds, red chillis, chopped beet root and fry them in oil. Add the soaked tamarind to it and grind the mixture. Beet root chutney is ready to serve and can be served with rice and chapatti.

BRINJAL CHUTNEY

Ingredients: - Brinjal – 5, green chillis, red gram – 2 spoons, coriander – 2 spoons, garlic – 4, cumin seeds – 1 spoon, oil – 4 tea spoons, salt – for taste, tamarind required.

Method: - Wash the brinjal and chop it. Take a dish with chopped brinjal, sesame seeds, red gram, coriander, cumin seeds and fry them. Add the soaked tamarind and grind the mixture. Brinjal chutney is ready to serve and can be served with chapatti and rice

RIDGE GOURD CHUTNEY

Ingredients: - Ridge gourd – 2, green chillis, red gram – 2 spoons, coriander seeds – 2 spoons, garlic – 4, cumin seeds – 1 spoon, oil – 4 tea spoons, salt – for taste, tamarind – required.

Method: - Peel the outer layer of ridge gourd and chop it. Take a dish with red gram, coriander, cumin seeds, garlic, ridge gourd and fry them. Boil them on low heat. Soak tamarind and grind it along with the boiles mixture. Similarly, we can prepare bottle gourd chutney. Ridge gourd chutney can be server with rece, chapatti and dosa.

TOMATO PICKLE

Ingredients: -

Tomato – ¼ kg, Bengal gram – 2 spoons, urad dal – 1 spoon, cumin seed – 1 spoon, sesame seeds– 2 spoons, green chillis – 10, garlic – 4, oil – 2 spoons.

Method: - Take a dish with sesame seeds, Bengal gram, red gram, cumin seeds garlic, green chillis and tomatoes. Fry them in oil on low heat. Grind the mixture after it cool down. It can be served with idli, dosa, chapatti, rice.

TOMATO LENTILS

Ingredients: -

Red gram – 1 cup, tomato – ¼ kg, onion – 1, green chillis – 3, pinch of turmeric, salt – for taste, chilly powder – 2 spoons, tamarind – 100gms, oil – 2 spoons, red chillis – 3, garlic – 5, curry leaves, coriander leaves.

Method: - Soak the red grams in three cups of water and tamarind in a bowl. Take a dish with soaked red gram, tomatoes, onions, green chillis and boil them. While boiling, add tamarind juice, turmeric, chilly powder and boil the mixture. Meanwhile, take a small dish with mustard, cumin seed, seed, methi, garlic, red chilly, curry leaves and fry them in oil. Add these to the boiling mixture and turn off the burner. Garnish it with coriander leaves.

POTATO FRY

Ingredients: -

Potato – 1 kg, oil – 200gms, pinch of turmeric, salt – for taste, chilly powder – 2 spoons, red chillis – 3, Bengal gram – 2 spoons, mustard – 1 spoon, garlic – 5, curry leaves.

Method: - Peel the potatoes and chop them in to small pieces. Take a dish and pour oil in it. After it gets heated up, fry Bengal gram, mustard, garlic paste, curry leaves and turmeric. Also add chopped potatoes and salt to it and close with a plate. Add chilly powder and stir them. After 5 minutes, turn off the burner. Potato fry is ready to serve.

LUFFA GOURD CURRY

Ingredients: -

Luffa gourd – 1 cup, onion – 1, tomatoes – 2, grated dry coconut – 2 spoons, green chillis – 2. Bengal gram – 1 spoon, coriander powder – ¼ tea spoon, ginger garlic paste – ½ tea spoon, curry leaves, milk – ½ cup, parsley.

Method: - Peel the outer layer of luffa gourd and chop it. Grate onions, green chillis, tomato and keep aside. Take a dish with Bengal gram, cumin seed and mustard and fry them. Also fry onions and curry leaves. When onions turn in golden color, add ginger garlic paste and fry them. Add choppedluffa gourd to the gravy, when the gourd softens, add chopped tomato, salt and stir. After 5 minutes, add coriander seeds, cumin seeds and boil it for 5 minutes. Finally garnish it with coriander leaves and turn off the burner. Luffa gourd is ready to serve.

ONION PYTHOW

Ingredients: - Yogurt – ½ cup, chopped onion – small cup, parsley – 1 bunch, chopped tomato – little, salt – for taste.

Method: - Churn the yogurt and add chopped onion, parsley, chopped tomato, salt and keep them for half an hour to soak. Add fried rice to this mixture and stir them. Onion pythow is ready to serve. It can be served by adding milk for those who don’t have over weight problems.

CUMIN RICE

Ingredients: - Rice – 250gms, cumin seeds – 50gms, green chillis – 4, ginger garlic paste – 1 tea spoon.

Method: - Take a dish with ginger garlic paste, chopped green chillis and cumin seeds and fry them in oil. Add boiled rice to this mixture and stir them. Cumin rice is ready to serve. This can be served with brinjal gruel.

MENTHOL RICE

Ingredients: -

Rice – 250gms, menthol – 4 bunches, ginger garlic green chilly paste – 1 tea spoon, piece of cinnamon, cloves – 3.

Method: - Wash the menthol leaves cleanly and grind them in to paste. Take a small dish with ginger garlic green chilly paste, cinnamon, cloves, menthol paste, boiled rice and fry them. Add the salt and stir them. Mint rice can be served with onion chutney.

PARSLEY RICE

Ingredients: -

Rice – 250gms, parsley – 4 bunches, ginger garlic green chilly paste – 1 tea spoon, salt – for taste, cloves – 3, piece of cinnamon.

Method: - Grind the parsley in to paste. Take a small dish with ginger garlic green chilly paste, clove, parsley paste and fry them in oil. Add the boiled rice and salt to the mixture and stir them. Parsley rice can be served with tomato – yogurt chutney.

TOMATO RICE

Ingredients: - Rice – 250gms, tomato – ¼ kg. ginger garlic green chilly paste – 1 tea spoon, small piece of cinnamon, cloves – 4, salt – for taste.

Method: - Boil the rice and keep aside. Make the tomatoes in to paste. Take a dish with cinnamon, cloves, ginger garlic green chilly paste and fry them in oil. Also add tomato paste to this and keep them to boil. Finally add boiled rice, salt and stir them. Garnish it with parsley. Tomato rice is ready to serve.

COCONUT RICE

Ingredients: -

Rice – 250gms, grated coconut – 2 cups, green chillis – 2, curry leaves, parsley, mint – for garnishing, lemon piece – 1, (red chilly, mustard, cumin seeds, methi) – in small amount, Bengal gram – 3 tea spoons, urad dal – 2 tea spoons, cumin seed – 1 tea spoon, mustard seeds – 1 tea spoon, red chillis – 3.

Method: - Boil the rice and keep aside. Take a small dish with mustard, red chillis, cumin seeds, urad dal, Bengal gram, curry leaves, menthol, green chillis and fry them in oil. After frying, add boiled rice, salt, grated coconut and stir them. Finally add lime juice to it and turn off the burner. Garnish it with parsley. Coconut rice is ready to serve.

DABUTHAKA MEETA

Ingredients:-

Bread slices –10, sugar – 1 cup, milk – 1 cup, ghee – ¼ cup, cardamom – 4, cashew nuts-10, almond-10, pistachio-10.

Method: - Take each slice and cut it in to 4 pieces. Make them fry in ghee. Boil the milk and keep aside. Prepare sugar syrup and drop the slice in this syrup. Pour milk in this syrup and stir the mixture without breaking the slices. Take a dish with grated almond, pistachio, cashew nuts and fry them in ghee. Garnish these over the mixture.

MUTTON BIRYANI

Ingredients: -

Mutton – ½ kg, basmati rice – 1 kg, ginger garlic paste – 1 tea spoon, garam masala (blend of ground spices)– ½ tea spoon, turmeric – ½ teaspoon, small piece of cinnamon, cardamom – 4, cloves – 5, pinch of saffron, chilly powder – 2 tea spoons, salt – for taste, onion – 1, milk – 1 cup.

Method: - Wash the mutton and apply ginger garlic paste, salt, chilly powder, turmeric, garam masala to it. Soak it for half an hour. Half boil the rice and remove water and keep it aside. Place stuffed mutton in a dish gently. Pour the rice over the stuffed mutton. Stir the milk by adding saffron powder. Sprinkle the milk over the rice and close it with a plate. Take a small dish with onion, ginger garlic paste, pinch of salt, and fry them. Add this mixture to the boiled rice and after 10 minutes, turn off the burner. Mutton biryani is ready to serve.

DHUM BIRYANI

Ingredients: - Chicken – ½ kg, basmati rice – 1 kg, ginger garlic paste – 1 tea spoon, chilly powder – 2 tea spoons, cinnamon – small piece, cardamom – 4, cloves – 5, pinch of saffron, garam masala (blend of ground spices)– ½ tea spoon, salt – for taste, onion – 1, milk – 1 cup.

Method: - Wash the chicken and apply ginger garlic paste, turmeric, garam masala to it. Soak it for half an hour. Half boil the basmati rice and remove water and keep it aside. Place gently stuffed chicken in dish. Pour the half boiled rice over it. Boil the mixture in low heat. Stir the milk by adding saffron. Sprinkle the milk over the rice and close it with a plate. Take a small dish with chopped onion, ginger garlic paste, pinch of salt and fry them. Add this mixture to the boiled rice and after 10 minutes, turn off the burner. Dhum biryani is ready to serve.

DUM KE VERMICILLI

Ingredients: -

Vermicelli – 2 cups, sugar – 1 cup, ghee – 4 tea spoons, milk – 1 cup, almond – hand full, pistachio – hand full, cashew nuts – hand full, cardamom powder – ¼ tea spoon.

Method: - Fry the chopped almond, pistachio and cashew nuts in ghee and keep them aside. Make syrup with sugar and vermicelli in it. Boil it on low heat. Add almond, pistachio, cashew nuts, cardamom powder when the mixture gets closer. After 10 minutes, turn off the burner. Dum ke vermicilli is ready to serve.

HEENAM CHICKEN

Ingredients: - Chicken – 2 pieces(big & boneless), boiled basmati rice – 1 cup, rakish – chopped, tomatoes – 4, onion – 1, carrot – 1, salt – for taste, grated coriander leaves, black pepper – ¼ tea spoon, chilly powder – for taste.

Method: - Grind tomato, onion, carrot, radish, coriander, salt, chilly powder. Take a dish with black pepper, salt, bay leaves, chopped ginger and water and boil them. Also add chicken and boil them for 15 minutes. Take a plate arrange the chicken stuff in the plate. Pour the grinded mixture over the stuff. Arrange the boiled rice around the stuff and the guests. Chinese and Mexicans like this recipe.

CHICKEN YOYOS


Ingredients: - Chicken kheema – 1 cup, ginger garlic paste – 1 tea spoon, onion paste – 2 tea spoons, black pepper – ¼ tea spoon, maida – ¼ cup, rice flour – ¼ cup, oil – 2 spoons.

Method: - Make dough of maida and rice flour by adding water. Take a kadai and pour 2 spoons of oil and heat it. Fry the onions, ginger garlic paste, salt, pepper in the oil. Make small balls of the dough and roll them about 10cms in diameter. Place small amount of kheema in the middle of the roll and fold them at their edges. Boil these rolls in steam for 8 minutes. Chicken yoyos can be served with vegetable sauce.

FRUIT CARAMEL


Ingredients: - Milk – 2 cups, sugar – 1 cup, vanilla essence – 2 to 3 drops, eggs – 4, banana – 1.

Method: - Beat the eggs, milk, vanilla essence, sugar until they all mix together. Take them in 2 bowls and boil them in steam for 20 minutes. Keep these bowls in a fridge. After cooling, fruit caramel is ready to serve.

PRAWN COCKTAIL


Ingredients: - Prawn – 4(big), chopped tomato – ½ cup, lime juice – 1 tea spoon, lemon pieces – 2, coriander leaves – bunch, lettuce – 20gms, chilly sauce – ½ tea spoon.

Method: - Boil prawns in steam and keep it aside. Grind tomato, chilly sauce, lime juice, coriander leaves. Taka bowl and pour the grinded mixture. Arrange the boiled prawn on the edge of the bowl. Garnish them with lettuce and lemon pieces. Prawn cocktail is ready to serve. Americans are fond of this prawn cocktail.

SHEEKAM PUR


Ingredients: - Mutton kheema – ½ kg, Bengal gram – ½ cup, yogurt – ½ cup, chopped onion – ½ cup, oil – 5 tea spoons, chilly powder – 2 tea spoons, ginger garlic paste – 1 tea spoon, salt – for taste.

Method: - Boil mutton kheema and Bengal gram flour and grind them. Keep the mixture in fridge for an hour. Make dough of onion, salt, chilly powder and yogurt. Make them in to small balls and dip them in grinded mixture. Heat a pan with 2 tea spoons of oil. Place these small balls gently in the pan and fry them. Sheekam pur is ready to serve.

DAHI VADA

Ingredients: -

Bengal gram flour - 1 cup, yogurt – 2 cups, chopped ginger paste – ½ tea spoon, chopped garlic paste – ½ tea spoon, turmeric – ¼ tea spoon, baking powder – 2 tea spoons, oil – for frying, salt – for taste, popu ginjalu – 1 tea spoon.

Method: - Take a small dish and fry popu ginjalu, turmeric, dry chillis, salt in 2 tea spoons of oil and keep aside. Make dough of Bengal gram flour, turmeric, baking powder, ginger salt and soak it for an hour. Pour some oil and make vadas with flour mixture. Fry them until change in to golden brown color. Remove vada and let them cool. Drop them gently in the curd and allow them to soak for an hour. Garnish them with coriander leaves. Dahi vada is ready to serve.

SHEER KURMA

Ingredients: - Vermicelli – 1 cup, sugar, 1 – cup, ghee – 4 tea spoons, almond – hand full, cashew nuts – hand full, pistachio – hand full, charamas – 2 tea spoons.

Method: - Vermicelli, grated almond, pistachio, cashew nuts should be fried in ghee. Add sugar and milk in a beaker and boil it for 10 minutes. Add the fried mixture in the boiled milk. Boil it for another 10 minutes and turn off the burner. After getting cooled, sheer kurma is ready to serve.

MIRCHI KA SALON

Ingredients: -

Large sized green chillis – 10, grated dry coconut – ½ cup, Bengal gram – ½ cup, ginger garlic paste – 1 tea spoon, oil – to fry, cumin seeds – ½ tea spoon, chilly powder – 1 tea spoon, tomato – 2, tamarind juice – ½ cup, salt – for taste.

Method: - Grind the mixture of Bengal gram, coriander seed, dry coconut, cumin seeds to powder. Fry the chillis in the oil. Take kadai, add 5 tea spoons oil and fry cumin seeds, ginger garlic paste, salt, chilly powder in it. To this mixture, add the powder and tamarind juice. Boil this mixture in low heat. Finally add fried chillis and tomatoes to this and keep it for another 10 minutes and turn off the burner. Garnish it with coriander leaves and mirchi ka salon is ready to serve.

FISH FATHORI

Ingredients: - Fish(boneless) – 200gms, ginger garlic paste – 1 tea spoon, mustard paste – 1 tea spoon, turmeric powder – ¼ tea spoon, chilly powder – 1 tea spoon, lime juice – 1 tea spoon, banana leaves – 2.

Methods: - Cut the fish in to medium pieces and wash them. Apply chilly powder, salt, ginger garlic paste, mustard paste and lime juice to fish pieces and keep it aside for ½ an hour. Cut the banana leaves so that the fish pieces can be rolled. When the fish pieces are rolled in banana leaves, pin it with small wooden sticks. Boil these in steam for 15 minutes. Fish fathori can be served with menthol chutney or onion chutney. This is a Bengal recipe.

VEGYOYOS

Ingredients: - Rice flour – ¼ cup, grated cabbage – 1 cup, chopped carrot – 1 cup, chopped beans – 1 cup, garlic paste – 1 spoon, ginger paste – 1 spoon, salt required, black pepper required.

Method: - Pour water bit by bit in maida and make smooth and elastic dough. Chopped vegetables should be boiled in steam and remove water from it. Take a dish with ghee, garlic, ginger and heat it. Also mix boiled vegetables, salt, black pepper with them and turn off the burner. Now make small balls of the maida dough and roll like a thin chapatti. Place the vegetable mixture in the middle of the roll and fold it in a prism shape. Boil these rolls in steam for 8 minutes. Veg yoyos are ready to serve.

STEAMED GREENS

Ingredients: - Broccoli pieces -1 cup, rakish leaves -10, asparagus pieces – ½ cup, jukini – 1, bunch of amaranths, hand full of French beans.
Making of sauce: - Black beans sauce – ¼ cup, salt required, chopped onion – ½ cup, ginger paste – 1 spoon, garlic paste – 1 spoon.

Method: - Boil all the vegetables in steam and keep aside. To make sauce, mix onion, garlic, ginger, black bean sauce, salt, black pepper, pinch of sugar and grind softly. Arrange the vegetables on a plate by mixing it with black pepper and salt. This should be garnished with sauce. These steamed greens can be served with rice or chapattis.

COCONUT COOKIES

Ingredients: - Maida – 60gms, butter – 60gms, sugar – 30gms, desiccated coconut powder – 30gms, cardamom, nutmeg powder – ½ tea spoon.

Method: - Mix the sugar with butter cream until it softens. And also add cardamom, nutmeg powder to it. Stir the mixture with a spoon by adding desiccated coconut powder till it softens. Take little amount of mixture on hand, make round shape and press it. Place these cookies on a tray rinsed with ghee. Keep the tray in an oven at 1500C for 15 minutes. Bake the cookies until it turns in golden color. After it gets cooled down, coconut cookies are ready to serve.

STAR COOKIES

Ingredients:- Butter – 200gms, icing sugar – 100gms, maida – 200gms, custard powder – 80gms, vanilla essence – 2 tea spoons, baking powder – 1 tea spoon.

Method: - Add icing sugar to butter cream and mix it. Stir the mixture by adding vanilla essence to it. Rinse maida, custard powder, baking powder on the mixture and stir well. Keep the mixture in fridge for 15 minutes. Take a large plate and rinse maida on it. Pour the mixture in the plate and cut it with a star cutter. Place these cookies on a tray rinsed with ghee. Keep the tray in an oven at 1500C for 15 minutes. After it gets cool down, star cookies are ready to serve.

VENISHIANS


Ingredients:- Maida – 100gms, baking powder – 1 tea spoon, sugar – 50gms, egg yolk – ½, butter – 50gms.

Method: - Mix maida, baking powder, sugar with cream butter. Add well beated egg yolk, vanilla essence to this mixture and stir well. Take the mixture in small quantities and make it into round shape and press it. Place these in a tray rinsed with ghee and sugar. Keep the tray in an oven at 1500C for 15 minutes. After it gets cool down, venishians are ready to serve.

BUTTER BUTTONS

Ingredients: - Icing sugar – 30gms, Maida – 114gms, butter – 115gms, tooty fruity for

garnishing.

Method: - Rinse ghee and maida on a baking tray and keep aside. Stir the butter cream by adding sugar to it. Add maida to it and mix thoroughly. Take the mixture in a piping bag and make desired shapes on baking tray. Garnish every butter button with tooty fruity. Bake the tooty fruity in an oven at 1500C for 15 minutes. After it gets cooled down, butter buttons are ready to serve

CHOCOLATE DIPPED STRAWBERRIES

Ingredients: - Strawberries – 10, white cooking chocolate – 50gms, dark cooking chocolate – 50gms, butter paper – 1 sheet.

Method: - Make syrup of dark and white cooking chocolate by mixing it with water in two separate bowls. Wash the strawberries with water and clean with a cloth (if not, the chocolate gets spoiled). Now dip the strawberries in the chocolate syrup and place it in a tray containing butter paper. With a cone containing chocolate syrup, draw lines on the dipped strawberries. Keep the tray in fridge for 15 minutes. Chocolate dipped strawberries are ready to serve.

BREAD PUDDING

Ingredients: - Bread – 3 slices, cold milk – 2 cups, hot milk - 1 cup, custard powder – 4 tea spoons, sugar – 5 tea spoons.

Method: - Heat sugar in a bowl until it turns brown in color. Soak the bread in hot milk. Stir the milk with a spoon until the bread completely soaks. Add custard powder in cold milk and stir. Pour the custard milk in to the milk with bread. Add sugar and heat until it comes closer. Pour the mixture in a pressure cooker and on high flame. When one whistle comes, reduce the flame. After 10 minutes, turn off the burner. Keep the mixture in fridge for 15 minutes and it will be ready to serve.

JAM CENTERED COOKIES

ingredients:- Butter – 115gms, powdered sugar – 55gms, maida – 170gms, desiccated coconut – 25gms, vanilla essence – 1 tea spoon, mixed fruit jam – ½ cup.

Method: - Add powdered sugar when butter changes to cream and until sugar mixes with cream. Add vanilla esbiscuits on a baking tray rinsed with ghee. Keep the tray in an oven at 1500C for 15 minutes. After getting cooled, apply mixed fruit jam on normal biscuits. Place the holed biscuits over it. Jam centered biscuits are ready to serve.sence and heat it. Stir the obtained mixture by slowly adding maida to it. Also add desiccated coconut powder to it. Take a large plate and rinse maida on it. Pour the mixture in to it. Cut half of the mixture with normal biscuit cutter and remaining half with centre holed biscuit cutter. Place these

SUGAR FREE BURFI

Ingredients: - Cashew nuts – 1 cup, sugar free powder - 1 cup, ghee - 1 cup.

Method: - Soak the cashew nuts for an hour and grind it into powder. Make sugar syrup by taking sugar free powder in a kadai. Add the powdered cashew nuts in to the syrup on low heat. Also add ghee to this and heat until it comes closer. Pour the mixture in a plate and cut in to pieces. Sugar free burfi is ready to serve.

DRY FRUITS PINNI

Ingredients:- Urad dal - 1 cup, sugar – 1 cup, ghee ½ cup, cova ½ cup, pinch of nutmeg powder.

Method: - Soak urad dal for 1 hour and grind softly. Melt ghee in a kadai, add this mixture and keep on low flame. After sometime, add cova and sugar by stirring the mixture. Finally add a pinch of nutmeg powder and turnoff the stove. Pour the mixture in a plate and cut into pieces. This can be stored upto one week.

BOMBAY HALWA

Ingredients: - Sugar – 1 cup, ghee – 1 cup, corn flour – 1 cup, almond, pistachio and cashew nuts – 1 cup.

Method: - Prepare sugar syrup by adding sugar in water in a bowl until it boils. Pour half of the syrup in other bowl. Add corn flour to the remaining syrup in low heat. Then slowly add ghee by stirring for 10 minutes. Add the remaining syrup to it and heat gently for 1 minute. Apply little ghee to a plate and pour the contents into the plate. Cool it and cut it into pieces. This can be stored up to 3 weeks.