how to make kerala style brinjals

Ingredients:

8-10 small brinjals
2 cups onions finely chopped
1/2 cup coconut fresh grated
1 tsp. garlic grated
1 tsp. ginger grated
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. turmeric powder
2 tbsp. tamarind pulp
6 whole red chillies dry
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. mustard seeds
salt to taste
3 tbsp. oil

Method:

Remove stems of brinjals. Make 2 cross incisions at base of each.
Soak in salted water for 10 minutes.
Meanwhile, toast coconut on dry griddle, for 1 minute.
Add chillies, coriander, cumin, toast 1 minute more.
Dry grind to a med. coarse powder.
Heat oil in earthen cooking pot or heavy pan.
Add mustard seeds, allow to splutter.
Add ginger, garlic, curryleaves. Stir.
Add onions, turmeric, saute till onions are tender.
Add spice powder and saute till mixed well.
Add 2 cups water, salt, brinjals, and mix.
Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.
Add tamarind pulp. Cook till brinjals are tender.
Most of the water will be absorbed and oil will separate.


Garnish with coriander.
Serve hot with lime rice/ jeera rice/ plain rice and papad.

Making time: 45 minutes
Makes: 5 servings bowl
Shelflife: Best fresh

how to make kathal pulao (raw jackfruit pulao)

Ingredients:

2 cups long grain rice washed and soaked 30 minutes
1 cup raw jackfruit segments deseeded & quartered
1/2 cup cabbage shredded coarsely
1 onion cut in thin strips
5 green chillies finely chopped
1 tsp. each ginger and garlic paste
1 tbsp. coriander
1 sprig spring onion finely chopped
1/2 cup curds
2 tbsp. coconut scraped
2 tsp. lemon juice
1/2 tsp. sugar
salt to taste
2 tbsp. milk
3 tbsp. oil

Method:

Boil rice in salted water, till done, but each grain is separate.
Drain, spread in a plate, keep aside to cool.
Heat oil in a heavy saucepan or earthen handi.
Add jackfruit, fry till light golden, drain.
Keep 2-3 pieces for garnish, sprinkle on rice.
To same oil, add onions, stir fry till dark brown, drain.


Sprinkle on rice, keeping 1 tbsp. for garnish.
Also keep aside 1 tbsp. coconut for garnish.
To same oil, add cabbage, chillies,ginger, garlic, stir fry for 3-4 minutes.
Add curds, stircook till whiteness is gone.
Add spring onions, lemon, sugar, salt, stir for a minute.
Add coconut and mix.
Pour over rice. Mix gently till well blended.
Transfer to handi or casserole.
Srpinkle 2 tbsp. milk.
Top with garnish of coconut, coriander, jackfruit and onions.
15 minutes before serving, bake covered in hot oven for 10 minutes.
For handi dum cover with lid, seal with chapati dough.
Place over slow fire for 20 minutes.
Break seal before serving.
Serve hot, with thick gravy vegetable or with curd or raitha.



Making time: 1 hour 30 minutes
Makes: 6 servings bowl
Shelflife: Best fresh

how to make bhindi kerala style dish

Ingredients:

250 gms ladyfingers
1 onion finely chopped
1 stalk curry leaves
3 tbsp. coconut shredded
1/2 tbsp. coriander finely chopped
1/2 tsp. ginger grated
1 tbsp. cashews broken
5 whole red chillies
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. urad dal
3/4 cup curds beaten
1/4 tsp. crushed red chilli
1/4 tsp. turmeric powder
salt to taste
1 tbsp. wheat or any flour
2 tbsp. oil

Method:

Wash, wipe and cut tips and bases of ladyfingers.
Make a vertical slit in each. Chop to 1" pieces.
Grind coconut and cashews to a coarse paste.
Heat oil in a heavy pan, fry ladyfingers till crisp.
Drain and keep aside.
Add seeds, dal, to hot oil, allow to splutter.
Add whole chillies, curry leaves, ginger, stir.
Add onions, fry till lightly browned.
Add crushed chilli, turmeric, salt, paste, saute till oil separates.
Mix curds and flour to a smooth paste, add 1 cup water.
Add to the sauteed mixture and stir continuously till boil is reached.
Simmer for 5 minutes, check taste for masala and salt.
Add fried ladyfingers, boil for 2 minutes.
Garnish with coriander, serve hot with steamed rice or rice rotis.

Making time: 25 minutes
Makes: 3-4 servings bowl
Shelflife: Best fresh

how to make apple sauce

Ingredients:

10 large firm apples
1/2 cup water
1 lemon juice extracted
1/2 tsp. lemon rind finely grated
1/2 cup sugar
3-4 pinches nutmeg finely grated
3-4 pinches cinnamon

Method:

Peel, core, dice and apples.
Combine apples, water and lemon rind in a large saucepan.
Simmer, uncovered for 10 minutes.
Mixture should be mushy with few chunks of apples left.
Add sugar and allow to melt while simmering on slow.
When sugar is melted add cinnamon, nutmeg and lemon juice.
Watch closely and stir often to prevent burning.
Applesauce should be thick, not watery.
Check with plate or other test (refer jams, preserves,)
Serve warm or chilled.

Note: Sugar quantity may be increased or decreased depending on the variety of apples used: If apples are very sweet decrease sugar and if sour then increase a little.

Making: 45 minutes
Makes: 6 cups sauce
Shelflife: Room temperature 1 week
Refrigerated: 3 weeks

how to make apple pudding

Ingredients:

4 firm apples, peeled, cored and diced
1 cup plain flour
1/2 cup milk powder or 1/2 tin condensed milk
1/4 cup sugar (if using milk powder)
1/2 cup walnut chopped roughly
1/2 tsp. vanilla essence
1 tsp. baking powder
2-3 pinches cinnamon powder
3 pinches salt
1 tsp. lemon rind grated
1 cup chilled cream
2 tbsp. sugar ground

Method:

Sieve together flour, salt, baking powder, cinnamon powder,
In another bowl, make paste (with water) of milk powder, or pour condensed milk.
Beat till light and fluffy. If using powder, add sugar while beating.
Stir in rind, essence, followed by dry ingredients mixture.
Fold in apples and walnuts.
Turn into a 9" greased cake mould, bake in preheated oven at 180C for 30 minutes.
A skewer inserted should come out clean, if done.
Whip cream in chilled bowl till stiff.
Gently fold in sugar.
Serve warm or hot with chilled whipped cream.

Making time: 1 hour
Makes: 5 servings
Shelflife: 1 week refrigerated

how to make apple orange ice-cream

Ingredients:

2 apples peeled, diced
2 oranges, segmented, peeled, deseeded
1 tbsp. cornflour
1 tbsp. butter
1/2 cup sugar
1/2 cup orange juice
1 tsp. lemon juice
1/2 litre vanilla icecream
1/2 cup smooth fresh cream
2 tbsp. brandy (optional)
1 packet china grass

Method:

To prepare flan tin:

Take a 9" flan tin, and a4 wide shallow cup or bowl with flat bottom.
When icecream is semi set in flan tin, place bowl in centre, press a little to get embedded halfway at least.
Chill again to set firmly.

To make fruit filling:

Put both apple and orange segments in a pan.
Add sugar, butter, heat till sugar is dissolved.
Add cornflour dissolved in orange juice, cook till thick.
Stir in lemon juice, take off fire.
Warm or prepare just before using.
Keep aside.
Dry crush china grass in a small mixie, till broken to tiny bits.
Soak in 1 cup water, keep aside for 20 minutes.
Heat, stirring continuously, till fully dissolved, and starts boiling.
Simmer for minutes or till transparent.
Cool a little.
Beat icecream till smooth, add fresh cream, chinagrass mixture.
Beat again till smooth or use an electric hand mixer.
Pour in a flan tin.
Transfer to freezer till firmly set, following procedure given a start of method.

To proceed before serving:

Unmould icecream base, place on a serving plate.
Pour some hot water inside the bowl to loosen.
Twist and carefully remove bowl.
Now you have a round icecream base with a depression in centre.
Pour warm fruit in depression.
Sprinkle brandy and set alight to sizzle, if desired.
Serve immediately, with the sizzling fruit.

Making time: 4 hours
Makes: 5 servings
Shelflife: To prepare before assembly 1 week, after assembly best immediately

how to make apple muffins

Ingredients:

2 apples finely chopped
1/2 cup raisins
1 cup plain flour
1 cup wheat flour
1 cup sugar ground
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon powder
1 cup milk
3/4 cup butter

Method:

Wash raisins, drain, keep aside.
Sieve dry ingredients together 2-3 times.
Melt butter in large pan, take off fire.
Add milk, and gently fold in dry ingredients.
Add raisins and apples, mix very lightly.
Keep mixture a bit lumpy, and do not mix too much.
A lumpy batter makes better muffins.
Pour spoonfuls of mixture greased in muffin trays, or in small cups.
Bake in preheated oven at 200 oC in centre rack for 20 minutes.
Check before removing, by inserting a skewer which should come clean.
Serve warm or cold with beverages or cold drinks.

Making time: 45 minutes
Makes: 18-20 cupsized muffins
Shelflife: 2-3 days

how to make apple crumble tarts

Ingredients:

For crust and base:
2-1/2 cups plain flour
100 gms. Chilled unsalted butter
2-3 pinches salt
2 tbsp. sugar ground

For filling:

4 firm ripe apples chopped
1/3 cup sugar
2 pinches cinnamon powder
2 pinches nutmeg powder
1/2 tsp. cardamom powder
1 med.lemon juice extracted

For topping:

1 cup chilled cream
2 tbsp. sugar

Method:

For crust and base:

Sieve flour, sugar, salt together into a large cold bowl.
Cut in cold butter quickly, so that it won't melt
Mix in with light fingers, till mixture is like breadcrumbs.
Keep one third of this mixture aside in refrigerator.
Add a few tbsp. icecold water, by sprinkling over remaining flour.
Mix and form a smooth dough, but try to work quickly, with minimum handling.
Wrap dough in a clean polythene sheet or cling film.
Refrigerate for 30 minutes or till required.
Remove pastry dough, knead very lightly on flour-dusted clean surface.
Roll into 1/4 inch thick large round.
Prick well all over with fork, flip, prick otherside.
Cut oversized rounds for greased tarts cases or muffin trays.
Press a round into a tart case, press well into mould.
Trim edges and remove any extra dough.
Bake blind in preheated oven at 200oC for 20-25 minutes, or till light golden.
Remove, keep aside on mesh to cool.

For filling:

Heat apples in a heavy or nonstick pan.
Add sugar, spices, apples, cook, till apples are slightly cooked but not mushy.
Add lemon juice, stir and remove from fire. Keep aside to cool.

For topping:

Whip cream in a chilled bowl till stiff and light.
Fold in sugar, fill a large star nozzle icing gun.
Keep gun in chiller till required.

To proceed:

Fill cool tart mould threefourths with filling.
Sprinkle a little of the leftover dry pastry mixture.
Repeat for all mould, bake in preheated oven at 200C for 5-6 minutes, on top rack.
Remove, carefully unmould with a knife, and cool.
Before serving, pipe a swirl of whipped cream over tart filling.
Serve immediately.

Making time: 45 minutes
Makes: 20-22 tarts
Shelflife: Baked tarts 1 week / with cream topping serve immediately.

Note: If tarts are to be stored, refrigerate in airtight container, and reheat very mildly in microwave or warm oven before serving, for the just baked taste. Pipe cream on serving.

Variations: Peaches, oranges, figs, pineapples, etc. may be used or in combination instead of apples.

how to make coconut rice dish

Ingredients:

cup long grain rice
1 cup coconut milk (refer note)
1 tbsp. broken cashew bits
3 green chillies slit
1 stalk curry leaves
1/2 tsp. each cumin and mustard seeds
1 tsp. urad dal
2 tbsp. grated fresh coconut
1 tbsp. coriander chopped
2 tbsp. oil
salt to taste
lemon to taste

Method:

Wash and soak rice in salted water for 30 minutes.
Drain rice in colander, keep water aside.
Heat oil in a heavy saucepan.
Add urad dal, seeds, cashews, stir till spluttering.
Add chillies and curry leaves. Stir, add rice.
Stir very gently, with a wide spatula till oil coats rice evenly.
Add coconut milk, 1 1/2 cups drained water.
Add salt, keeping in mind the water was salted.
Bring to a boil, reduce heat, simmer covered.
Stir occasionally. When done 3/4, add lemon.
Mix very gently. Simmer till done and all water evaporates.
Add more water in between if required.
Garnish with coriander and coconut before serving.
Serve hot with raita, kadhi or rasam.

Making time: 45 minutes
Makes: 4 servings
Shelflife: Best fresh

how to make coconut khova ice-cream

Ingredients:

-1/2 litre whole milk
50 gms. soft khova
1 cup fresh cream
1 cup dry coconut powder
1 cup sugar
1/2 tsp. vanilla essence
1 tbsp. cornflour dissolved in 2 tbsp. cold milk
1/2 tsp. cardamom powder
10-12 strands saffron
1 tsp. instant coffee powder

Method:

Bring milk to a boil, simmer for 20 minutes, stir occasionally.
Add sugar, cornflour mixture, stirring continuously.
Add crumbled khova, stir.
Simmer till mixture is thick enough to coat back of spoon.
Add cardamom, saffron, stir.
Remove from fire,cool to room temperature, stirring occasionally.
Set in icecream tray, cover with plastic sheet.
When set, but not hard, remove in a large vessel.
Beat till soft and fluffy, but donot allow to liquify.
Use a wooden spoon or eggbeater.
Put back in freezer, to reset.
Remove repeat process of beating as before.
Add coconut powder, beaten cream, mix well and beat.
Transfer to icecream container, cover and set till firm.
Serve scoops topped with a sprinkling of instant coffee powder.

Making time: 1 hour (excluding cooling and setting time)
Makes: 12-13 scoops
Shelflife: 1 week in freezer

how to make moong dal bhajias rajasthani dish

Ingredients:

1 cup yellow or green moong dal (washed & soaked for 4 hours)
4-5 green chillies (or red ones)
1 tbsp. coriander finely chopped
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. cumin seeds crushed coarsely
1/2 tsp. aniseed coarsely crushed
1 tbsp. coriander finely chopped
3 tbsp. hot oil
salt to taste
oil to deep fry

Method:

Drain soaked dal and wet grind not too fine.
Mix in all other ingredients, except oil to deep fry.
Beat well with hand to mix.
Heat oil, drop rounded bhajias, with wet hand or spoon.
Fry on medium till golden.
Serve hot with green and tamarind chutneys.

Making time: 20 minutes (except soaking and grinding)
Makes: 3 servings

how to make coconut chocolate rolls

Ingredients:

1 tin condensed milk
1 cup dry coconut powder
1/4 cup cocoa powder
1/2 cup milk powder
1tbsp. plain flour
3 tbsp. butter
4-5 drops vanilla essence

Method:

Empty condensed milk into two pan, half in each.
Add 3/4 coconut powder to one.
Add cocoa, milk powder, plainflour to the other.
Add half butter to each pan.
Add 2 drops essence in each.
Mix contents of each pan well.
First place cocoa mixture pan to heat.
Stir continuously with spatula till a soft lump forms and leaves sides of pan.
Take off fire. Cool a little.
Roll carefully, on a large sheet of butterpaper.
Dust with icing sugar to help rolling if required.
Put second pan to cook, similarly.
When mixture is a soft lump, and leaves side of pan, take off fire.
Cool a little, roll similarly.
Invert with butter paper over cocoa layer, so both layers are one on top of the other.
Carefully peel off upper paper.
Make a tight roll of both, to form a swissroll.
Spread remaining coconut powder on a dry sheet of butterpaper.
Cover roll with coconut by rolling it on spread coconut powder.
Chill roll for 3-4 hours, cut into thin half inch slices.
Store in airtight container, refrigerate.

Making time: 1 hour
Makes: 20 rolls
Shelflife: 2 weeks refrigerated

how to make coconut burfi

Ingredients:

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method:


Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.

Warm coconut in heavy saucepan, pour in the syrup.

Stir well and cook till soft lump forms.

Spread in a greased plate. Cool.

Sprinkle cardamom powder (optional).

Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks

how to make coconut dahi wada

Ingredients:

For wadas:

1 cup urad dal
1 tbsp. rice
1 cup finely scrapped white coconut
salt to taste
oil to deep fry
For topping and garnishing:
2 cups fresh nonsour curds
1/2 cup milk
1 tsp. sugar
1 tbsp. coriander leaves finely chopped
1 onion finely chopped
1 tbsp. fine sev (optional)
Green all-purpose chutney
Sweet tamarind chutney
chilli powder for sprinkling
crushed cumin for sprinkling
salt to taste

Method:

For wadas:

Wash and soak dal and rice in plenty of water for 5-6 hours.
Grind to a paste, using as little water as possible.
Add salt and coconut, mix well, till light and fluffy.
Heat oil in frying pan.
When hot, reduce heat, drop small dumplings into oil, few at a time.
Fry till golden all over, remove, drain, keep aside.
Repeat for all wadas.
Dump fried wadas into plenty of hot water,keep aside for 10 minutes.
Lift out one at a time, pressing out excess water between palms, gently.
Cover with moist cloth, refrigerate till cold or until required.

To proceed:

Beat curds, milk and 1 cup water to make a thick smooth liquid, chill till required.
Either make individually in small bowls as required, or many in one large shallow bowl for the table.
Place wadas at base, pour curd mixture on top.
Drizzle a little of green chutney and tamarind chutneys over it.
Sprinkle chilli powder, salt and cumin powder scantily.
Garnish with chopped onions, coriander and sev.
Serve chilled and immediately after assembling.

Making time: 45 minutes (excluding chilling and grinding time)
Makes: 6-7 servings approx.
Shelflife: 1 day refrigerated

how to make coconut cutlets

Ingredients:

1 cup coconut scrapped fine
3 potatoes, boiled, peeled, mashed
4 green chillies finely chopped
1" piece ginger grated finely
salt to taste
1 tbsp. cornflour
1/4 cup bread crumbs
2 tbsp. dessicated coconut powder
oil to deep fry

Method:

Mix coconut, potatoes, chillies, ginger, salt, cornflour.
Knead to make a pliable dough.
Divide into ten-twelve parts, shaping each into a cutlet.
Mix breadcrumbs and coconut powder in a plate.
Roll each cutlet in crumb mixture.
Place in refrigerator till required or 10 minutes at least.
Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot.
Fry on medium flame till golden brown, flip sides.
Fry other side evenly, drain.
Place on kitchen paper for a few minutes to drain excess oil.
Serve hot with green and tamarind chutneys or tomato ketchup.

Making time: 20 minutes
Makes: 10-12 cutlets. Before frying, refrigerated 5-6 hours
Shelflife: Best fresh after frying

how to make aamras mango dish

Ingredients:

6 ripe, healthy alphonso or paayri mangoes
1 cup water
1/2 cup milk
3 tbsp. sugar

Method:

Hold a mango in position in hand.
Soften as in procedure shown in mango pulp.
Remove pulp and stone.
Clean out and put stones in water.
Rub stones in such a way so as they let go extra pulp.
Add this water to pulp.
Add milk and sugar.
Beat with a hand mixie to blend well.
Chill for an hour or so before serving.

Making time: 20 minutes
Makes: 7-8 cups
Shelflife: 7-8 hours refrigerated

how to make ripe mango toasted sandwiches

Ingredients:

2 ripe alphonso mangoes
6 large slices sandwich bread or wheat bread
1 tbsp. butter

Method:

Cool mango in refrigerator before using.
Peel and cut into oval slices as big as possible.
Keep slices at least 1/2 cm. thick.
Discard stones.
Use the side titbits also to fill up sandwich.
Prepare crisp toasts of bread in toaster or oven.
Butter all slices on one side generously.
Place mango slices to cover full bread slice on butter side.
Repeat for 2 more slices.
Cover all three slices with remaining buttered slices.
Check to keep the buttered side facing mango.
Cut into triangles, serve hot and crisp with a cold drink or a hot beverage.

Making time: 15 minutes
Makes: 6 sandwiches
Shelflife: Best eaten immediately

how to make mango youghurt surprise

Ingredients:

3 ripe alphanso mangoes
1 cup fresh curd beaten
1 cup milk
1/2 cup cream
4 tbsp gelatine
4 tbsp water
1 cup sugar
Juice of 1/2 lemon
1/2 tbsp vanilla essence
Few drops yellow colour (optional)

For Base

6 slices bread.
4 tbsp sugar
Few drops vanilla essence


Method

Place all 3 ingredients for base in a mixie and run for a minute.
Press the mixture on the bottom of a casserole, firmly.
Make slices of peeled mangoes, and arrange over the pressed bread.
Sprinkle gelatine over water in a tiny saucepan.
Heat on very low flame to dissolve. Keep aside.
Mix milk and sugar and warm, so that sugar dissolves.
Add gelatine and stir well.
Once cool, add yoghurt (curd), cream, essence, lemon juice and colour.
Stir over a tray of chilled water to thicken or chill in the freezer.
When thick pour over the mangoes.
Place in freezer to set.

how to make mango stone sabzi

Ingredients:

1 cup dehydrated mango stone pieces (washed &soaked in water for 30 mintues)
1 tsp. coriander seed (dhania) powder
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1/2 tsp. amchoor (dried mango) powder
salt to taste
1/2 tsp. each cumin &mustard seeds, crushed together
1 tbsp. fresh curds
2-3 pinches asafoetida
2-3 pinches sodabircarbonate
1 tbsp. mustard oil (or any other)

Method:

Wash mango stone pieces again, add 3 cups water, and 2 pinches soda bicarb.
Pressure cook till very soft on pressing.
At least 4-5 whistles will be required.
When cooker cools, remove, rewash under tap water.
Drain out all excess water.
Take pieces in a large plate, sprinkle all ingredients, except oil and asafoetida.
Mix together very well.
Heat oil in a heavy or non-stick pan.
Add asafoetida, and seasoned pieces.
Stir and cook till oil starts to ooze out.
Serve hot or cold with phulka or paratha.
Making time: 30 minutes(excluding soaking time)
Makes: 2 cups vegetable
Shelflife: If properly cooked, this dish will keep for 2-3 days at room temperature.

Note: The staying property of this vegetable, makes it a favourite as a travel dish, to accompany puries or parathas.

how to make mango ice-cream

Ingredients:

For Vnaila
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. mango essence
1/2 cup cold milk

1 cup mango pulp (coarsely mashed)
1/2 cup fresh beaten cream
1/4 cup ground sugar

Method

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
Mix cornflour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan.
Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
Do not bring it to a boil.
When boiled milk cools a little, add gelatine solution and mix well.
Cool to room temperature, freeze in covered tray, till set.
Remove when well set, mash and beat till soft and creamy.
Mix together the pulp, 1/2 cup beaten cream and ground sugar.
Add 1 cup cream first with essence and beat.
Add fruit cream mixture and fold in gently.
Transfer back to container and freeze till well set.
Serve scoops with the matching sauces.

how to make sheer kurma hyderabadi dish

Ingredients:

3 full fat milk
2 cups sugar
2 cups fine seviyan (thread vermicelli)
1/4 nutmeg grated
1/2 tsp. cardamom seeds crushed
1/4 tsp. cardamom powder
3 tbsp. broken almond pieces
3 tbsp. broken cahewnut pieces
1 tbsp. broken pistachio pieces
1 tbsp. chironji seeds
2 tbsp. chopped dates (khajoor)
1/2 cup ghee (clarified butter)

Method:

Wash and wipe chironji, keep aside.
Soak dates in 1/2 cup warm milk for 20 minutes, drain, keep aside.
Heat ghee in a heavy deep vessel.
Add almonds, cashews, chironji and fry till light golden.
Drain, keep aside.
To same ghee, add seviyan, fry till golden, keep aside.
Boil milk in a large container.
Cook till it becomes twothirds (2 litres).
Add sugar, boil till it dissolves.
Add fried nuts, dates, chironji, cardamom crushed and powder, nutmeg.
Add milk to the vermicelli.
Stir gently and cook for 3-4 minutes on low.
Serve hot, warm or chilled, depending on the climate.

Making time: 30 minutes
Makes: 7-8 servings
Shelflife: 1 week refrigerated

how to make khubani ka meetha hyderabadi dish

Ingredients:

1 kg. Apricots (khubani or jardaloo)
250 gms. Sugar
2 cups double cream or thick malai
1 cup sugar finely powdered
2-3 drops vanilla or kewra essence

Method:

Chill malai or cream. If using malai, beat till smooth.
Soak apricots in water for 2-3 hours.
Boil till very soft, strain out water.
Mash and remove stones, keep them aside.
Discard fibres by passing through a sieve.
Put pulp in a heavy pan.
Heat and bring to a boil.
Add sugar, stir continuously.
Stir and cook till mixture thickens like a gravy.
Cool to room temperature.
Beat chilled malai or cream with powdered sugar.
When soft peaks form, put in a polythene or icing bag.
Refrigerate.
Break stones, remove almonds, chop and keep aside.
Pour almost set apricot mixture in shallow glass dish.
Top with chilled cream in dollops or swirls, or cover in a layer.
Garnish with chopped almonds.
Chill very well before serving.

Making time: 30 minutes (excluding chilling time)
Makes: 7-8 servings
Shelflife: 3 days refrigerated

Kabuli Hyderabadi Dishes

Ingredients:

2 cups long grain basmati rice
1 cup pomegranate
3 slices bread
1" piece ginger
10 flakes garlic
3 large onions
4 cloves
1 bayleaf
4 cardamoms
1/4 nutmeg grated
1/2 tsp. shajira
4 dry red chillies halved, deseeded
150 gms. Fresh tender green gram (harbara)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 cup coconut milk (refer recipe previously)
¾ cup fresh curds
1 tbsp. lemon juice
3 tbsp. oil
1 tbsp. ghee
salt to taste

Method:

Make paste of ginger, garlic. Keep aside.
Cut bread slices into 9-12 cubes apiece.
Cut 2 onions into thin round slices.
Grate one onion coarsely.
Separate into rings. Keep aside.
Wash soak rice in salted water for 20 minutes.


Boil green gram in plenty of water, to which a pinch sodabicarb has been added.
Drain when tender, run under cold running water. Keep aside.
Heat a large pan add half the oil.
Add grated onion, garlic-ginger paste.
Fry till oil seperates.
Add beaten curds, half the chillies, mint and half coriander.
Add salt to taste and keep aside.
Heat remaining oil in a heavy dekchi .
Fry onion rings till light brown and crisp.
Drain, keep aside.
Fry crotons, drain and keep aside.
To the same oil add shajira.
Add all whole spices, chillies, drained rice, and stir gently for 2 minutes.
Add coconut milk, lemon juice, salt to taste, stir gently.
Add 4 cups hot water. Allow to cook till almost done.
Pour green gram mixture over the rice, spread in a layer.
Sprinkle crotons, pomegranate,remaining coriander and mint.
Sprinkle fried onions over this.
Drizzle ghee over the rice.
Cover and seal lid with some dough.
Allow to cook on very low heat for 15 minutes.
Or bake in preheated oven at 150C for 10 minutes.
Break seal just before serving.


Making time: 1 hour
Makes: 5-6 servings
Shelflife: best fresh

Dahi Kadhi With Pakodis Hyderabadi Dishes

Ingredients:

2 cup beaten slightly sour curds
2 tbsp. gramflour
1 tbsp. dessicated grated coconut
1 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. ginger mashed
1/2 tsp. turmeric powder

For pakodis:

1/4 cup gramflour
1/2 tsp. green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1 pinch sod bicarb
2-3 pinches turmeric powder
salt to taste
oil to deep fry

For seasoning:

2 tbsp. oil
1 red chilli broken
1/2 tsp.cumin seeds
1/2 tsp. mustard seeds
2 stalks curry leaves

Method:

For pakodis:

Mix all ingredients except oil.
Add enough water to make a thick batter.
Drop a few lumps at a time in hot oil.
Deep fry till golden.

For kadhi:

Grind garlic, ginger together, to a smooth paste.
Beat curds till smooth.
Add 2 cups water and gramflour.
Beat again till no lumps are left.
Strain through a sieve.
Add roasted coconut,ginger-garlic paste and salt.
Put to heat, stirring continuously, till boiling starts.
Once boiling, simmer on low for 5-7 minutes.

To proceed:

Heat oil in a small pan, add seeds, allow to splutter.
Add chilli and curry leaves, stir, and pour onto hot kadhi.
Add bhajiyas, stir and cook further for 2-3 minutes.
Garnish with finely chopped coriander leaves.
Serve hot with kushkha.

Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh

Basic Malai Korma Hyderabadi Dishes

Ingredients:

2 cups malai (thick top cream of milk)
2 onions finely chopped
1 tomato finely chopped
10 flakes garlic
1" piece ginger peeled
5 green chillies
1 tbsp coriander leaves finely chopped
10-12 cashewnuts
1/4 tsp turmeric powder
salt to taste
3 tsp ghee

Method:

Make a smooth paste of ginger garlic.
Break cashewnuts into small bits.


Heat ghee, fry cashewbits, drain, keep aside.
To same hot ghee, add chopped onions, fry for 2 minutes.
Add ground paste, salt, green chillies, turmeric powder.
Add tomatoes, cook till oil seperates from gravy.
Add cream, stir and cook.
Simmer for 2 minutes.
Garnish with chopped coriander and fried cashewbits.
Serve hot with roti or naan.



Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh

how to make daal baati rajasthani dishes

Ingredients:

For Baati

2 cups wheat flour
1 tbsp. rawa (semolina)
2 tbsp. ghee
salt to taste

For Daal

1/2 cup green moong dal
1 tbsp. yellow channa dal
1 tbsp. ghee or oil
1/2 tsp. garam masala
1 tsp. red chilli powder
1/4 tsp.haldi (turmeric) powder
1/2 tsp. dhania (coriander seeds) powder
salt to taste
1/2 lemon
1 tbsp. coriander chopped
1/2" ginger grated
1/2 tsp. each cumin and mustard seeds
2 cups water

Method

For Baati

Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.

For Daal:

Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they splutter add ginger.
Add the paste of spice powders. Fry for a minute, add the dal.
Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required.
Garnish with chopped coriander.
Serve hot with hot steamed rice.

Making time for daal: 1/2 hour
Makes:4 servings
Shelf life: Best hot and fresh

Ghatte Ka Saag (Curry) Rajasthani Dishes

Ingredients:

For ghatta:

1 cup gram flour (besan)
1 tsp. red chilli powder
2 pinches asafoetida 2 tsp.

 oil salt to taste
some warm water
2 cups water

For gravy:

1 cup sour curds
1 tbsp. ghee or oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/2 tsp. turmeric powder
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 cup water
1/2 tbsp. coriander leaves chopped fine

Method:



For ghatta:

Take flour in a plate, Sprinkle masalas over it.
Add oil and mix well

Sprinkle a tsp of water at a time, mix well.
Keep fairly stiff and knead till smooth.
Break off a small lump, press in a cylindrical shape.
Roll on a plate or flat surface to make a thin long cylinder.
Repeat for all dough.
Place water to boil, 

When bubbling, gently immerse the ghattas, and allow to boil.
Cover with a plate-like lid, pour some water on the lid.
Allow to simmer for 25-30 minutes, stirring once or twice in between.
Add more water if required.
Remove from heat, with a perforated spoon dish out the ghattas.
Keep aside the water, slice cooled ghattas into 1/4" pieces.

For gravy:

Make a paste of masalas in 1/2 cup water.
Heat oil, add seeds and curry leaves. Allow to splutter.
Add masala paste and stir for 2-3 minutes.
Add curds and stir continuously till boil resumes and whitenss of curds is gone.
Add remaining water, water drained from boiled ghattas and bring back to boil.
When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
Transfer to serving bowl and garnish with chopped coriander.
Serve hot with phulka or paratha (refer rotis, naans, etc.)

Making time: Boiling: 30 minutes
Rest: 15 minutes
Makes: 3 to 4 servings
Shelflife: 2 days refrigerated

Ghaat (Maize Porridge) Rajasthani Dishes

Ingredients:

1/2 cup maize germ
2 cups water
salt to taste
1 tsp. ghee

Method

Wash maize germ well.
Add water and salt.
Bring to a boil, stirring continuously, to avoid forming lumps.
Cover loosely and cook on very low flame.
Stir frequently and add more water if required.
Takes about 25-30 minutes to cook well.
Take off fire, add ghee, stir well well and serve with curds or hot milk and sugar.

how to make jalebi rajasthani dishes

Ingredients:

200 gms.
plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle

Method

Sieve 100 gms. maida and besan together.
Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin.
Keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.

Makes: 30-35 pieces

how to make kashmiri dum aloo kashmiri dishes

Ingredients:

For aloo:

5-6 medium potatoes
1 tbsp. raisins
1 tbsp. cashews powdered coarsely
1 tbsp. cream
salt to taste

For gravy:

3 tomatoes pureed & strained
1 capsicum finely chopped
1 onions chopped in strips
1/2 tsp. sugar
1/2 tsp. turmeric powder
1 tsp. red chilli powder
salt to taste
2 cardamoms
2-3 cloves
2-3 peppercorns
1/2" piece cinnamon
1 bayleaf
1 1/2 cups water
1/2 tbsp. chopped coriander
2 tbsp. mustard (or other) oil
Grind to a paste:
2 onions
1" piece ginger
4-5 red kashmiri chillies
8-10 mint leaves
4-5 cloves garlic (optional)

Method:

For aloo:

Peel and boil potatoes till semidone.
Cool and core with a potato scooper.
Mix raisins, potato scoopings, cashew, cream salt.
Stuff into potato hollows. Keep aside.

For gravy:

Heat oil, add onions, stirfry till brown, drain, keep aside.
Stirfry capsicum till done, drain, keep aside.
Add whole spices, allow to splutter.
Add paste to oil stir fry for 2-3 minutes.
Add puree, masalas, simmer for 3-4 minutes.
Add water,sugar, salt, bring to a boil, simmer for 5 minutes.
To make dum

Use a heavy copper or steel pot.
Inside of copper vessel must be polished with tin.
Grease inside with ghee or oil.
Place the potatoes in it. Pour gravy over them.
Sprinkle the onions and capsicums.
Take a tablespoonful of ordinary chappati dough.
Make a long rope of it. Place along the rim of container.
Place a well fitting lid over the mouth and press.
The dough between the edges of the container and lid, will seal it.
Press any protruding dough over, to seal further.
Another way is to place lid first, then seal both edges with dough together.
Place over hot coals or in the oven on slow for 20-25 minutes.
Break open seal just before serving.
Garnish with chopped coriander.
Serve hot with warm soft breads or kulchas or naans.

Note:

For those who cannot dum the potatoes, place similarly in a casserole.
Cover with foil and bake in oven at 200C for 20 minutes.

Making time: 1 1/2 hours
Makes: 5-6 servings.
Shelflife: Prepare hours ahead but dum or bake just well before required. Refrigerate in the meantime. 

how to make walnut chutney kashmiri dishes

Ingredients:

1 cup walnuts shelled
1/2 cup fresh curds beaten
4-5 kashmiri red chillies
1/2 tsp. powdered sugar
salt to taste

Method:

Pound walnuts and chillies together.
Mix curds, salt and sugar well.
Add pounded nuts and mix well.
Chill before serving.
Serve with sticks of carrots, beets, celery, etc.
Or with dry bread sticks.

Making time: 10 minutes
Makes: 3-4 servings
Shelflife: 1 day refrigerated

how to make lotus root curds kashmiri dishes

Ingredients:

2 5" long lotus roots
1 bunch spinach or kohl greens
4 kashmiri red chillies
1 tsp. grated ginger
1/2 tsp. grated garlic
1/4 tsp. turmeric
1/2 tsp. garam masala
1/2 cups plain curds
salt to taste
2 tbsp. mustard (or other ) oil

Method:

Clean and chop roots into 1" chunks.
Boil till tender. (Pressure cook or in plenty of water).
Wash drain and keep aside.
Clean and chop spinach into 1" pieces.
If using kohl greens, boil till halftender.
Wash drain and keep aside.
Heat oil, add ginger, garlic and stir for a minute.
Add chillies, stir. Add turmeric and salt.
Add curds and stir continuously till whitness is gone completely.
Add spinach roots and cook till gravy is almost semisolid.
Sprinkle garam masala, stir and remove from fire.
Serve hot with bread, kulcha or rice.

Making time: 30 minutes
Makes: 4 servings
Shelflife: Best fresh

how to make kashmiri pulao kashmiri dishes

Ingredients:

2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
salt to taste
1/2 tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals

Method:

Wash and soak rice for 15-20 minutes.
Mix milk, cream, sugar, salt. Drain rice, keep aside.
Heat ghee in a heavy pan.
Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.
Allow to splutter. Add rice and fry in ghee for 2 minutes.
Add milk, cream, mixture.
Add 1/2 cup water. Bring to a boil.
When boil is reached, cover and simmer till cooked.
Each grain should be cooked, but separate.
Mix in drained fruit very gently.
Garnish by sprinkling finely broken rosepetals.
Serve hot with a curry or tadka dal.

Making time: 45 minutes
Makes: 4 servings
Shelflife: Fresh and piping hot

Pista Lassi Punjabi Dishes

Ingredients:

2 cups fresh curds chilled
1 tbsp. sugar
1/2 tsp. cardamom
2-3 Pistas
2 drops pista essence
1/2 cup crushed ice
1 tsp. hot milk

Method

Make coarse powder of pista
Mix sugar in curds till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.

Making time: 10 minutes
Makes:1 large glass
Shelflife:best frothy fresh

how to make sukhi channa dal punjabi dishes

Ingredients:

1 cup channa dal
1 cup onions slices (thin)
1 tbsp. tender fenugreek leaves or dill leaves (finely chopped)
1" stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee

Method

Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.
Take care not to mash up dal too much.
Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelflife:Best fresh

how to make palak makkai malai punjabi dishes

Ingredients:

1 bunch spinach chopped
3 green chillies chopped
1" piece ginger grated
1 small onion
2 tbsp. green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee

Method

Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 1/2 cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable.
Stir and serve hot with naan, roti, etc.

Making time: 25 minutes
Makes:4 servings
Shelflife:Best fresh
Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.

how to make sarson ka saag punjabi dishes

Ingredients:

1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour

Method

Chop both greens, wash, drain.
Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir.
Add ginger, garlic, stir.
Add few pinches salt, 1 cup water.
Pressure cook till done. (2 whistles).
Mash well.
Heat ghee in a pan, add onion, saute till brown,
Add all other ingredients, except cheese.
Stir well and cook till oil separates.
Garnish with cheese.
Serve hot with makki ki roti, or paratha.

Making time: 25 minutes (excluding pressure cooking time)
Makes: 3-4 servings
Shelflife: Best fresh

how to make makki di toti punjabi dishes

Ingredients:

2 cups maize flour
1 fistful plain flour
1 tbsp. oil
salt to taste
water to knead

Method

Mix maize flour, oil and salt.
Knead in a soft pliable dough, adding very little water at a time.
When the dough is very smooth and soft, bread a lump.
Shape into a ball, flatten and pat with palm, to make a thin roti.
Use dry plainflour to help. Or roll with a rollint pin.
Take care to dust with flour and lift and turn to avoid sticking.
Place on a heavy iron or earthen griddle and roast till crisp.
Repeat on both sides. Repeat for all rotis.
Cover and line with napkins to keep warm.
Drizzle with ghee or butter if desired.
Serve hot with sarson ka saag and slice of onion and lime.

Making time: 25 minutes
Makes: 5-6 rotis
Shelflife: Best fresh

how to make baingan da bhurtha punjabi dishes

Ingredients:

2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. turmeric powder
1/2 tsp. cinnamon-clove powder (refer)
1/2 tsp. punjabi garam masala powder (refer)
salt to taste
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil

Method

Hold the brinjals with stems over fire, to burn skin.
(Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
When skin blackens, hold under running water.
Skin will not blacken if microwaved. Therefore peel.
Gently scrub off skin. Mash brinjals to a puree.
Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
Simmer for five minutes. Take in serving bowl.
Just before serving, heat ghee in a small pan.
Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
Do not allow the chilli powder to burn.
Garnish with chopped coriander.
Serve hot with tandoori roti, paratha, etc.

Making time: 25 minutes
Makes: 4 servings
Shelflife: Best fresh (1 month on freezing.)

how to make potato tikki punjabi dishes

Ingredients:

For crust:

7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste

For filling:

1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste

oil for shallow frying

Method

For crust:

Mix all ingredients together thouroughly.
Keep aside.

For filling:

Mash cooked dal coarsely with hands.
Mix in all other ingredients.

To proceed:

Take a tbspful of potato mixture, spread on palm.
Place a tspful of dal mixture in centre.
Roll so as to keep dal mixture inside and potato out.
Press gently into rounded flattish patties.
Shallow fry on a griddle, drizzling oil to crispen crust.
Serve hot with tamarind chutney and green chutney. or with tomato ketchup.

Making time: 30 minutes
Makes: 10-12 patties
Shelflife: Best fresh

how to make sindhi dishes sindhi channa

Ingredients:

2 cups kabuli channa (white chickpeas)
4 onions
1 tsp. ginger grated
1 tsp. garlic crushed
3 tomatoes grated
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1 tsp. dhania (coriander seed powder)
1/2 tsp. black pepper powder
1/2 tsp. garam masala powder
1 tsp. amchur (dried mango powder)
2-3 pinches asafoetida
salt to taste
2 cardamoms black
7 cloves
2 bayleaves
10 peppercorns
1 tsp. cumin seeds
2 tbsp. oil

Method

Wash and soak chickpeas in plenty of water overnight.
Drain add fresh water (4 -5 cups) and transfer to pressure cooker.
Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 chopped onion.
Pressure cook till channa is soft (approx. 7-8 whistles).
Cool, drain, keep aside, channa, whole spices, water aside separately.
Meanwhile, puree 2 onions, chop 1 fine.
If desired, add spices while pureeing onions.
Or discard, since their flavour is induced in channa water.
Heat oil in large heavy saucepan.
Add asafoetida, ginger, garlic, chopped onion, stirfry till onions are light brown.
Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes.
Add drained water. Boil for 7-8 minutes.
Add peas, salt, stir and cook till gravy is thick.
Garnish with chopped coriander.
Serve hot with parathas, roti, or over bread.
Accompany with slices of lemon and chopped onions.

Making time: 1 hour
Makes:7 servings bowl
Shelflife:Fresh or freeze and defrost before use.

how to make sindhi vegetable curry

Ingredients:

3 med. potatoes
1 carrot
10 lady fingers small and healthy
10 cluster beans (gavar)
10 french beans
3 small brinjals
1 thick slice yam (suran)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 tsp. ginger grated
5-6 green chillies
1 stalk curry leaves
1 tbsp. tamarind water
5-6 cocum pieces dried
1 tsp. fenugreek seeds
1 tsp. cumin seeds
1 1/2 tbsp. gram or wheat flour
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
salt to taste
1 1/2 tsp. sugar
2 tbsp. oil

Method

Soak cocum in 1/2 cup water for 20 minutes.
Scrub and wash potatoes. Chop into chunks, skin intact.
Scrape carrot quarter lengthwise, cut into 2 inch pieces.
Trim very little of ladyfinger ends, halve brinjals.
Peel and chop yam into chunks. Chop 3 green chillies fine.
Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.
Clean and cut stubs of both beans chop to 2" pieces if too long.
Heat oil, add cumin & fenugreek seeds, asafoetida, allow to splutter.
Add chopped green chilli, ginger, curry leaves, stir.
Add flour, stir vigorously, add a tsp. of oil if required.
When aroma exudes, add chilli and turmeric powders.
Add 6 cups warm water.
Stir till flour liquid is smooth and boil commences.
Add all vegetables, including potato yam water.
Simmer for 10 minutes.
Add sugar, salt, cocum with water, whole chillies, and tamarind water.
Boil till gravy is like dal thickness.
Garnish with mint and coriander.
Serve hot with rice.

Making time: 1 hour
Makes:6-7 servings bowl
Shelflife: Best fresh

how to make sindhi fried rice dishes

Ingredients:

2 cups basmati (long grain rice)
2 tbsp. ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approx.)

Method

Wash rice gently.
Put in colander and stand for 10 minutes.
Heat ghee in a deep heavy pan.
Add whole spices, stir. Add rice carefully.
Stir fry very gently with a spatula for 2-3 minutes.
Add water, cover, bring to boil.
Simmer covered, till rice is cooked and water has evaporated.
Press a grain, it must mash on putting pressure.
Do not overcook, or the rice will taste lumpy.
Add more hot water towards 3/4 done if required.
Serve hot with sindhi saibhaji or curry.

Making time: 30 minutes
Makes: 4 servings bowl
Shelflife: Best fresh

how to make green pooris sindhi dishes

Ingredients:

3 cups wheat flour
1 tbsp. ghee
1 tbsp. curds
1/2 bunch palak
salt to taste
warm water for kneading (if needed)

ghee to deep fry

Method

Sieve salt and flour together.
Add ghee and curds and mix well.
Grind palak into thick paste and add little by litte to knead dough (if needed add little warm water to knead).
Make a soft pliable dough.
Keep covered with a moist cloth for 10 minutes.
Make small apricot sized balls.
Roll into thick puries (4"diam. or as desired) some at a time.
Deep fry in hot ghee.
Allow to puff up, flip and fry other side till light golden.
Drain and serve hot and puffed.

Making time:40 minutes
Makes:30-35 puries
Shelflife:2-3 days

how to make Pakwan Dal sindhi dishes

Ingredients:

Dal:

1 cup channa dal (wash, soak for 5-6 hours)
2 tbsp. tamarind chutney (refer 'chutneys')
1/2 tsp. garam masala
1/2 tsp. red chilli powder
1/2 tsp. cumin powder
1/2 tsp. amchoor (dried mango) powder
1/4 tsp. turmeric powder
salt to taste
2 tbsp. ghee

Pakwan:

2 cups maida (plain flour)
2 tbsp. ghee
1/2 tsp. salt
water to make dough
ghee or oil for deep frying

Method

Pakwan:

Mix ghee, salt into flour.
Knead into a soft pliable dough.
Make small sized balls.
Roll into thin puries.
Prick all over with a fork or knife.
Deep fry in hot oil/ghee till light brown and crisp.
Drain, keep aside. Or cool before storing.

Dal:

Place dal to boil with 3 cups water.
Add salt and turmeric.
Boil till tender but not mushy.
Stir in tamarind chutney.
Just before serving pour hot dal in serving dish.
Sprinkle all masala powders over dal.
Heat ghee in a small pan.
When smoking hot pour over the dal and masalas.
Serve hot with pakwan.
Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30 minutes)
Makes:4 servings bowl
Shelflife:Pakwan - 2 weeks, Boil few hours previously and refrigerate

Sindhi Dishes All Purpose Pooris

Ingredients:

3 cups wheat flour
1 tbsp. ghee
1 tbsp. curds
salt to taste
warm water for kneading

ghee to deep fry

Method

Sieve salt and flour together.
Add ghee and curds and mix well.
Add warm water little by little to knead dough.
Make a soft pliable dough.
Keep covered with a moist cloth for 10 minutes.
Make small apricot sized balls.
Roll into thick puries (4"diam. or as desired) some at a time.
Deep fry in hot ghee.
Allow to puff up, flip and fry other side till light golden.
Drain and serve hot and puffed.
As name suggests, serve with any accompaniment.
Curds or curries or mango pulp(aam ras) or pickles or vegetables.
To pack for travelling, cool, pile, lightly compress with hand and pack in foil.
Accompany with pickles.
Making time:40 minutes
Makes:30-35 puries
Shelflife:2-3 days

Variations:

* Sprinkle a few seeds of sesame, ajwain or cumin over puris and press very lightly before puffing. This will give a festive look to the puries.
* To make mildly spiced puries, add 1/2 tsp. pepper powder to dough while sieving.

how to make sweet khajur burfi or rolls

Ingredients:

1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method

Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

how to make sweet motichoor ladoo

Ingredients:

For boondi:

2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon

For syrup:

2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour

Method

For syrup:

Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Add colour and boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.

For boondi:

Mix flour and milk to a smooth batter.
Heat ghee in a heavy frying pan.
Hold strainer on top with one hand.
With the other pour some batter all over the holes.
Tap gently till all batter has fallen into hot ghee.
Stir with another strainer and remove when light golden.
Keep aside. Repeat for remaining batter.
Immerse boondi in syrup.
Drain any excess syrup.
Spread in a large plate. Sprinkle few tsp. hot water over it.
Cover and keep for 5 minutes.
Shape in laddoos with moist palms.
Cool and keep open to dry, before storing in containers.

Making time: 1 hour
Makes: 25 pieces
Shelflife: 3-4 days outside (room temperature); 2 weeks refrigerated

how to make sweet kalakand, milk burfi

Ingredients:

2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method

Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
Do not knead.

Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts

how to make sweet imarti

Ingredients:

2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry

Method

Soak urad dal overnight in plenty of water.
Wash and drain. Grind to fine thick batter. Put water little by little.
Add colour and mix very well.
If using a mixie, beat the dal well by hand till fluffy after grinding.
Keep aside for 3 hours. More is weather is cold.
Make 1 tar sugar syrup as shown in introduction.
Add cardomom powder to syrup.
Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
Remove from ghee, drain and dip in hot syrup.
Soak for 3-4 minutes, drain and serve.
Repeat for remaining batter.
Make 4-5 imartis at a time, depending on size of frying pan.

Note:

Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.
Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

how to make sweet gulab jamoon

Ingredients:

500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method

Crumble the khoya. Sieve in the flour and soda together.
Mix in the cardomom powder and crushed saffron.
Mix well to form a soft dough. Use as much milk as required for kneading.
Make balls of even size. Makes about 25-30.
Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
When they rise up put back on fire and fry till medium brown.
Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
Repeat for all the balls. When done pour the remaining syrup over the jamoons.
Microwave lightly or warn over boiling water before serving.

To make the syrup:

Take the sugar in a heavy pan and add water to just cover the sugar.
Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Serves: 25-30 helpings
Time required: 1 hr.
Shelf life :2-3 days, (1 week refrigerated)

how to make sweet coconut burfi dishes

Ingredients:

Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method

Prepare syrup with sugar and water to 2 1/2 thread consistency.

Warm coconut in heavy saucepan, pour in the syrup.

Stir well and cook till soft lump forms.

Spread in a greased plate. Cool.

Sprinkle cardamom powder (optional).

Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks

how to make sweet chickoo halwa

Ingredients:

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method :

Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

how to make sweets carrot halwa

Ingredients: 
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method

Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.