SPECIAL PAKODA

INGREDIENTS:
1 CUP URAD DAL
1 CUP KUSABALAKKI
1 CUP DOSA RICE
3 ONIONS(FINELY CHOPPED)
1/2 CUP FINELY CHOPPED CORIANDER LEAVES
5 FINELY CHOPPED GREEN CHILLIES
1/2 CUP ROSTED SPLIT PEANUTS(SKIN REMOVED)
A PINCH OF SODA
SALT
OIL FOR DEEP FRYING
PREPARATION:
FIRST SOAK URAD DAL,KUSABLAKKI AND DOSA RICE FOR 4 HOURS IN WATER.THEN PUT THESE IN THE MIXER AND MAKE A FINE THICK BATTER.FOR THIS ADD ONIONS,CORIANDER LEAVES,CHILLI,PEANUTS,SODA AND SALT AND MIX WELL.
KEEP OIL FOR FRYING.THEN TAKE THE ABOVE MIXTURE AND LEAVE IN THE OIL AS SMALL BALLS AND FRY TILL GOLDEN BROWN.U CAN HAVE WITH TOMATO SAUCE.

BREAD ROLL

INGREDIENTS:
10 BREAD SLICES(SIDES REMOVED)
2 BOILED AND MASHED POTATOES
1/2 CUP GRATED PANEER
2 GREEN CHILLI(FINELY CHOPPED)
2 TSP CHAT MASALA
8 FRIED CASHEWNUTS
1/2 CUP BOILED PEAS
1 ONION(FINELY CHOPPED)
1 TBSP CORIANDER LEAVES(FINELY CHOPPED)
2 TSP GARAM MASALA
SALT TO TASTE
1 TBSP OIL
PREPARATION:
HEAT OIL IN A PAN.FOR THIS ADD ONION AND FRY TILL IT GETS TRANSPARENT AND THEN ADD GREEN CHILLIES AND FRY IT.NOW ADD THE THE POTATOES,PEAS AND PANEER AND MIX WELL.THEN ADD CHAT MASALA,GARAM MASALA,SALT AND COOK FOR 5 MINUTES IN LOW FLAME.AT THE END ADD CHOPPED CORIANDER LEAVES AND CASHEWNUTS AND MIX WELL AND SWITCH OFF THE FLAME.
TAKE WATER IN A BOWL.DIP BREAD SLICES IN WATER AND REMOVE IMMEDIATELY AND SQUEEZE.KEEP THE FILLING (A SMALL BALL) OVER IT .COVER PROPERLY WITH THE SLICE AND FORM INTO A ROLL AND DEEP FRY.SERVE HOT WITH TOMATO SAUCE
AND MINT CHUTNEY.

INSTANT GREEN CHILLI PICKLE

INGREDIENTS:
100 GMS GREEN CHILLI(CUT INTO SLITS))
20 CLOVES GARLIC
1 TBSP CORIANDER POWDER
1/2 TBSP TURMERIC POWDER
1/2 TBSP AAMCHUR POWDER(DRY MANGO POWDER)
1 TSP GARAM MASALA
SALT TO TASTE
1 1/2 TBSP LEMON JUICE
2 TBSP OIL
PREPARATION:
FIRST PUT OIL IN A PAN AND SWITCH ON THE FLAME AND ADD GARLIC CLOVES AND SAUTE IT,FOLLOWED BY PIECES OF GREEN CHILLI AND ROAST IT TILL IT TURNS INTO LIGHT GREEN.ADD ALL THE MASALA AND COOK IT FOR SOME TIME.SWITCH OFF THE FLAME.LET THE MIXTURE COOL FOR SOMETIME AND INTO IT POUR THE LEMON JUICE.PLACE THE PICLLE INTO A BOTTLE.

TOMATO BATH

INGREDIENTS:
2 1/2 CUP RAW RICE(WASHED WELL IN WATER)
1/4 KG TOMATO(MEDIUM CHOPPED)
2 ONIONS(MEDIUM CHOPPED)
SALT
1 TSP MUSTARD SEEDS
2 TBSP OIL
2 STRINGS OF CURRY LEAVES

FOR THE PASTE:
1/4 CUP CORIANDER LEAVES
1/2 TSP CORIANDER SEEDS
5 CINNAMON STICK
6 CLOVES
2 CARDAMOM
1 TSP POPPY SEEDS(KHUS KHUS)
1 1/2 ONION(MEDIUM CHOPPED)
6 GREEN CHILLIES)
1 WHOLE GARLIC
2 INCH GINGER
1 1/4 CUP GRATED COCONUT
A PINCH OF TUMERIC
PREPARATION:
FIRST MAKE THE FINE PASTE OF THE INGREDIENTS MENTIONED ABOVE WITH 1/2 CUP OF WATER AND KEEP ASIDE.
IN THE PRESSURE COOKER PUT OIL AND THEN MUSTARD SEEDS AND WHEN IT CRACKS ADD ONION AND CURRY LEAVES AND WHEN ONION TURNS LIGHT GOLDEN ADD THE TOMATOES AND COOK.THEN ADD THE ABOVE PASTE AND FRY WELL TILL THE COOKER LEAVES OIL SIDE WISE .THEN ADD 4 1/2 CUP OF WATER AND SALT AND MIX WELL.NOW ADD THE RICE AND MIX WELL AND COOK FOR 3 WHISTLES.


THIS GOES GOOD WITH CURD RAITA.
FOR THE CURD RAITA:
2 CUPS BEATEN CURD
SALT
1/2 TSP SUGAR
1 CUP CUCUMBER(FINELY CHOPPED)
1 ONION (FINELY CHOPPED)
3 GREEN CHILLIES(FINELY CHOPPED)
FEW STRINGS OF CORIANDER LEAVES FINELY CHOPPED
FIRST TO THE CURD PUT ALL THE INGREDIENTS AND MIX WELL AND LITTLE WATER AND MIX WELL.

VEG KURMA

INGREDIENTS:
FOR GRAVY
3 BIG ONIONS
3 BIG TOMATOES
1 PIECE GINGER
6 CLOVES GARLIC
2 STRINGS CURRY LEAVES
2 RED CHILLIES
1 GREEN CHILLIES
1 TSP TURMERIC POWDER
3 TBSP OIL
3 TSP KHUSKHUS(POPPY SEEDS)
10 CASHEWNUTS(SOAKED IN WATER)
2 TSP GARAM MASALA
1 TSP CORIANDER POWDER
1 TSP JEERA POWDER(CUMIN POWDER)
2 TSP CORIANDER LEAVES
SALT
PROCEDURE:
HEAT 4 TSP OF OIL IN A VESSEL AND ADD ALL THE ABOVE INGREDIENTS EXCEPT SALT,TURMERIC POWDER,CASHEWNUTS AND KHUSKHUS.FRY TILL IT BECOMES SOFT AND THEN ALLOW IT TO COOL.GRIND IT IN THE MIXER ALONG WIHT CASHEWNUTS,KHUSKHUS,TURMERIC POWDER AND SALT.

VEGETABLES:
1 CUP CAULIFLOWER
1 CUP BEANS
1 CUP CARROT
1 CUP CAPSICUM
1 CUP POTATO
1/2 CUP PEAS
FINELY CHOP ALL THE ABOVE.HEAT THE REMAINING OIL IN A VESSEL AND ADD THE CURRY LEAVES.ADD THE GRAVY AND STIR TILL THE OIL SEPERATES AND THEN ADD ALL THE VEGETABLES WITH TWO GLASSES OF WATER AND PRESSURE COOK FOR THREE WHISTLES .GARNISH WITH CORIANDER LEAVES.

THIS VEG KURMA GOES WELL WITH MASOOR DAL PULAV.

MASOOR DAL PULAV

INGREDIENTS:
1 CUP BASMATI RICE
1 TBSP MASOOR DAL
2 BIG ONIONS(MEDIUM CHOPPED)
1 BIG TOMATO(MEDIUM CHOPPED)
2 TSP GINGER GARLIC AND GREEN CHILLI PASTE
2 CUPS WATER
1 TBSP GHEE
1 TBSP OIL
2 STRINGS CURRY LEAVES
1 TSP TURMERIC POWDER
SALT TO TASTE
PROCEDURE:
HEAT OIL AND GHEE IN A PRESSURE COOKER AND PUT CURRY LEAVES AND FRY THE ONIONS TILL GOLDEN BROWN.THEN ADD THE GINGER GARLIC AND GREEN CHILLI PASTE.SAUTE FOR A MINUTE AND ADD TOMATOES, SALT AND TURMERIC POWDER.ONCE DONE WITH THE MASALA,ADD THE MASOOR DAL AND RICE AND TWO GLASSES OF WATER.AND PRESSURE COOK FOR 3 WHISTLES.

THIS PULAV GOES WELL WITH VEG KURMA .

GARLIC RICE

INGREDIENTS:

1 CUP RAW RICE

1 ONION(CHOPPED MEDIUM)

4 GREEN CHILLIES

1/4 CUP GRATED COCONUT

8 GARLIC CLOVES

1 TSP MUSTARD SEEDS

3 TSP PEANUTS

1 STRINGS CURRY LEAVES

1/2 TSP TURMERIC

1 LEMON

1 TSP CHANA DAL(GRAM DAL)

1 TBSP OIL

CHOPPED CORIANDER LEAVES

PREPARATION:

FIRST PREPARE THE RICE.

IN THE MIXER MAKE A PASTE OF COCONUT,GARLIC AND CHILLIES WITHOUT ADDING WATER.

TRANSFER THE COOKED RICE TO A PLATE SO THAT THE RICE GETS COOLED.

IN A KADHAI PUT OIL AND SWITCH ON THE FLAME AND ADD MUSTARD SEEDS AND WHEN IT CRACKS ADD GRAM DAL AND PEANUTS AND WHEN BOTH GETS LIGHT GOLDEN ADD ONION,CURRY LEAVES AND TURMERIC AND WHEN ONION GETS LIGHT GOLDEN AND THE ABOVE PASTE AND FRY IN A LOW FLAME TILL THE OIL LEAVES THD KADHAI SIDE WISE.AT THE END ADD SALT AND MIX WELL.

ADD THIS TO THE RICE AND MIX WELL.SPRINKLE LEMON JUICE AND MIX WELL.GARNISH WITH CORIANDER LEAVES.