Recipe ingredients:

• 5 cups sour mango pieces, medium sized
• 1 cup mustard seed powder
• 1 cup red chilli powder
• 1 cup salt
• A pinch turmeric powder
• A little fenugreek seed powder

 Recipe method:

• Mix the ingredients and add 3 cups of sesame oil.

 Recipe ingredients:

• 1 cup chopped apple, without skin
• 1 cup chopped banana
• 1 cup grated carrot
• 1 cup milk or 1/2 cup milk powder
• 1 cup coconut
• 3/4 cup ghee
• 2 cups sugar

 Recipe method:

• Grind carrot and milk.
• Mix all the ingredients together except ghee.
• Keep on stirring till the apple and banana pieces are cooked and the halwa becomes one mass.
• Then add ghee, cardamom powder.
• Remove from the stove top and decorate with nuts of your choice.

 Recipe ingredients:

• 1/2 cup rice
• 1/4 cup urad dhaal
• 1/4 cup chana dhaal
• 1/4 cup thoor dhaal
• 1/4 cup yellow moong dhaal
• Red chillis
• Salt

 Recipe method:

• Soak everything in water over night.
• Grind with little water.

 Recipe ingredients:

• 10 small potatoes
• 3 medium sized onions
• 2 to 3 tablespoons shredded coconut
• A small piece of ginger
• 4 to 5 green chilles
• 2 to 3 cardammom pods
• 1/2 cup yoghurt
• 1 teaspoon garam masala powder
• 1 tablespoon poppy seeds
• 2 1/2 teaspoons dhania, coriander, powder
• 1/2 teaspoon cumin powder
• 1 teaspoon red chilli powder
• 1 tablespoon chopped coriander leaves
• Salt to taste
• Oil for deep frying the potatoes
• 2 tablespoons cooking oil or ghee (clarified butter)

 Recipe method:

• Boil the potatoes. Peel them and prick the potatoes with a fork.
• Fry the potatoes in hot oil till they turn slightly brown.
• Drain and set aside.
• Heat oil in a shallow pan and fry the onions to light brown.
• Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.
• Add the paste to the onions. Fry till the oil seperates.
• Add chilli powder,cumin powder and dhania powder and stir for 5 minutes.
• Add the yoghurt , salt and the fried potatoes.
• Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.
• Now add the garam masala powder and mix well.
• Garnish with the chopped coriander leaves.
• Eat with chapathi/nan.

 Recipe ingredients:

• 4, 500 g., large potatoes with skin
• 200 g. fenugreek
• Salt to taste
• 5 tablespoons, 75 ml., oil
• 2 g. mustard seeds
• 24 curry leaves
• 20 g. ginger paste, strained
• 10 g. garlic paste, strained
• 800 g. cauliflower, cut into medium sized flowerettes
• 1 teaspoon, 9 g., yellow chilli powder
• 1 teaspoon, 9 g., amchur powder
• 1/2 teaspoon, 2 g., cummin powder
• 1/2 teaspoon, 1.5 g., fresh black pepper powder, coarsely ground
• A generous pinch of kasuri methi
• 30 g. fresh pomegranate seeds, for garnish

 Recipe method:

• Quarter the potatoes and then halve each quarter lengthwise.
• Blanch in salted boiling water until al dente (almost cooked, but not soft and squishy).
• Drain and keep aside.
• Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness.
• Wash in running water, drain and keep aside.
• Heat oil in a kadai or wok and season with mustard seeds.
• When they crackle, add curry leaves.
• Stir for some time.
• Add the ginger paste and garlic paste.
• Stir-fry until the moisture evaporates.
• Then add fenugreek and stir for a few seconds.
• Add cauliflower, yellow chilli powder and salt.
• Stir well.
• Lower the heat.
• Cover and cook, for about 6 minutes, until al dente.
• Uncover and increase to medium heat.
• Add potatoes and stir-fry for five minutes.
• Sprinkle amchur powder, cummin powder, pepper powder and kasuri methi.
• Stir well.
• Check the seasoning and remove from heat.
• To serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.

 Recipe ingredients:

• 1 cup green peas
• 2 medium size potatoes
• 2 medium size tomatoes
• 1 pod garlic, about 15 to 20 pieces
• 1/2 cup green coriander leaves
• 2 green chilies
• 1 small onion
• Salt to taste
• Pinch of turmeric

 Recipe method:

• Grind garlic, coriander, tomatoes, green chillies, onion, salt, turmeric.
• Heat oil in cooker.
• Add ground masala and roast till oil separates.
• Add potatoes pieces, and green peas and mix properly.
• Add water and pressure cook.
• Serve with chappaties.

 Recipe ingredients:

• 3 cups chopped spinach
• 2 large onoins chopped fine
• 2 large potatoes boiled and peeled
• 1 tomato grated
• 2 green chillies
• 1 inch piece ginger
• 1 teaspoon lemon juice
• 1/2 teaspoon wheat or other flour
• 1 teaspoon red chilli powder
• 1 teaspoon cinnamon-clove powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 2 pinches asafoetida
• 1/2 teaspoon garam masala
• 1/2 tablespoon butter
• 4 tablespoons ghee (clarified butter)
• Salt to taste

 Recipe method:

• Put the washed spinach in a pan, add very little water, just a sprinkle, and a pinch of salt.
• Cover and boil over a high flame for 2 minutes.
• Cool quickly, or hold under running water in a colander.
• Put in a mixie, add green chilli and run for a minute.
• Keep slightly coarse, do not make very smooth.
• Keep aside.
• Cut the potatoes into big pieces.
• Heat ghee and fry potatoes till light brown.
• Drain the potatoes, keep aside.
• In the same hot ghee add the cumin seeds.
• Add the ginger, onions and fry till very tender.
• Add the tomato and further fry for 2 minutes.
• Add all the dry masalas and fry till ghee separates.
• Add spinach and potatoes.
• When it resumes a boil sprinkle the flour and stir well.
• Boil for 2 to 3 minutes.
• Add lemon juice.
• Just before serving heat butter in a tiny saucepan and add the asafoetida.
• Pour over the vegetable and mix gently.
• Serve hot with naan or parathas or even rice.

 Recipe ingredients:

• 3 tablespoons oil
• 1/4 teaspoon black mustard seeds
• 8 curry leaves
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric
• Salt to taste
• Set 1:
  • 4 raw bananas, different than unripe bananas we eat
  • 1 1/2 tablespoons tamarind paste
• Set 2:
  • 1 teaspoon cumin seeds
  • 4 cloves garlic
  • 1/2 inch piece ginger
  • 2 cloves
  • 1 teaspoon uncooked rice

 Recipe method:

• Make Set 2 into a paste (adding a few drops of water) and keep aside.
• Raw bananas should be cut into four pieces each.
• Remove the skin and keep aside.
• In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2).
• Fry on moderate heat for one minute.
• Add 1 1/2 cups water, tamarind paste, and the banana pieces.
• Also add red chili powder, tumeric and salt.
• Let cook on low heat for 15 minutes or until the gravy thickens.
• Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste.
• You can add a spoon of sugar just before removing from heat.

 Recipe ingredients:

• 2 tablespoons wheat flour
• 2 1/2 tablespoons ghee
• 3/4 to 1 cup sugar or molasses, jaggery
• Elaichi powder
• Chopped pista and almonds

 Recipe method:

• Add flour and roast on slow fire, stirring continuously.
• Side by side add to sugar 2 1/2 cups water and keep to boil.
• When the atta becomes a golden brown, add the boiling sweet water.
• Stir gently and continuously till excess water evaporates and the ghee separates.
• Decorate with chopped nuts.

 Recipe ingredients:

• 2 cups rice
• 3/4 cups aval
• 1/2 cup urad dhall
• 1 1/2 teaspoons salt
• Cooking oil, for making dosas

 Recipe method:

• Rinse and soak rice, aval and urad dhall in water for 1 hour.
• Wet grind the above with salt into a nice batter.
• Keep at room temperature for 12 hours.
• Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 teaspoon of oil around it.
• Close the dosa with a cover and let it cook for a few minutes.
• Do not turn the dosa.
• Serve it hot with chutney.

 Recipe ingredients:

• 200 g. of aval
• 4 teaspoons of oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urud dal
• 1/2 teaspoon whole black peppers
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon salt

 Recipe method:

• Soak aval in water for 1/2 hour.
• Heat oil in a pan.
• Add mustard seeds.
• When it pops, add urud dal, black peppers, cumin seeds and salt.
• Drain the water from the aval and add it to the pan and fry.
• You can mix curd with soaked aval if you like.

 Recipe ingredients:

• 2 cups of cubed and boiled vegetables like:
  • beans
  • carrots
  • potatoes
  • drumsticks
  • raw bananas
  • cauliflower
• Roast in a little oil one by one and blend to a smooth paste:
  • 2 teaspoons cumin seeds
  • 2 tablespoons of coconut, shredded
  • 4 to 5 green chillies
• 3/4 packet buttermilk
• A pinch of turmeric
• Salt to taste
• 3 teaspoons cooking oil for seasoning
• 1 tablespoon fresh coriander leaves, chopped finely

 Recipe method:

• Add the salt, turmeric and the coconut paste to the buttermilk.
• Add the boiled vegetables.
• Heat on a low flame till the buttermilk mixture reaches a thick texture.
• Keep stirring continously.
• Now add the chopped coriander leaves.
• Season with mustard, curry leaves, hing, cumin and red chillies in hot oil.
• Heat hot with plain rice.

 Recipe ingredients:

• 150 g. sugar
• 100 g. of ghee
• 100 g. of maida
• Baking soda
• Salt

 Recipe method:

• Make sugar syrup by mixing the sugar with equal amount of water and cooking for about 5 minutes.
• To ghee add a pinch of salt, a pinch of baking soda and mix until bubbles appear.
• Add maida to this and mix by sprinkling water in steps so that it becomes soft.
• Make this into uniform balls and flatten it lightly on both sides.
• Deep fry this in oil and when it it cooked, put it immediately into the sugar syrup for about 5 minutes and then remove it on to a plate.
• Repeat the procedure with all the balls.
• You can decorate it on top with grated coconut.

 Recipe ingredients:

• 1 1/2 cups almonds soaked overnight
• 3 cups hot milk
• 250 g. ghee
• 1/2 to 1/3 cup sugar

 Recipe method:

• Peel the almonds, wash and grind to fine paste.
• Heat ghee in a heavy pan.
• Add paste and cook on first high then slow flame, stirring continuosly.
• After a while it should turn a light brown and aromatic.
• Carefully pour hot milk and stir.
• Use a long-handled spatula as the mixture tends to splatter.
• When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
• Decorate with chopped nuts and serve hot.

 Recipe ingredients:

• 1 cup almonds, badam
• 4 to 6 cups milk
• Same amount sugar as almond paste, about 1 cup
• 1/2 teaspoon saffron
• Small pinch kesari powder, color, optional

 Recipe method:

• Soak saffron in little cold milk, and keep it aside.
• Soak almonds in hot water for 1 hour.
• Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
• Measure the amount of almond paste, and keep the same amount of sugar aside.
• Cook the almond paste for 5 to 10 minutes while stirring it constantly, till the flavour comes out.
• Now add sugar and keep stirring.
• Add the remaining milk, and boil for 10 to 15 minutes.
• Add the soaked saffron and serve it cold.

 Recipe ingredients:

• 300 g. brinjals
• 1 cup curd
• 2 large onions, chopped
• 2 tomatoes, chopped
• 2 teaspoons chilli powder
• 2 teaspoons ginger-garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander leaves, chopped
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cummin powder
• Salt to taste
• 1/4 cup ghee
• For the garnish:
  • 1 onion – sliced
  • 1 tablespoon cashewnuts
  • 1 tablespoon raisins

 Recipe method:

• Cut brinjals into 2.5 cm. thick slices.
• Smear with salt and keep aside for 10 minutes.
• Wash and squeeze dry.
• Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown.
• Remove from ghee and keep aside.
• Fry the brinjals in the same ghee till tender. Remove.
• In the remaining ghee fry the chopped onions till transparent.
• Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.
• Add curd, coriander leaves and salt.
• Stir well.
• Cook till the gravy thickens.
• Add fried brinjals to the gravy and simmer for two minutes.
• Sprinkle the garnish on top.
• Serve hot with rice or parathas.

 Recipe ingredients:

• 2 cups bisquick
• Sour cream
• 2 cups sugar
• 1 cup water

 Recipe method:

• Make one thread consistency syrup with sugar and water.
• Make a dough with bisquick and sour cream.
• Roll it into balls and flatten slightly.
• Score a circle on the patty with a knife or small cap.
• Deep fry in crisco or oil on low fire till a med brown.
• Dip in syrup by pushing it deep down, remove and set aside.
• Can place a walnut or pecan in the center immediately after dipping.

 Recipe ingredients:

• 1 large baigan (eggplant)
• 2 tablespoons besan (gram flour)
• 3 tablespoons red chilli powder
• Pinch of turmeric powder
• Salt to taste
• 1/4 cup peanut oil

 Recipe method:

• Cut the baigan into thin round slices.
• Mix chilli powder, turmeric powder and salt thoroughly.
• Heat the frying pan with the peanut oil.
• Take one slice of baigan at a time apply the mixture to both the sides and fry it.
• Serve it hot with chapatis.

 Recipe ingredients:

• 6 slices soft bread fresh
• 1 tablespoon butter softened
• 2 flakes garlic crushed
• 1/2 teaspoon crushed red chilli
• Salt to taste
• 1 tablespoon grated cheese

 Recipe method:

• Roll the bread flat with the help of a rolling pin.
• Mix the salt, chilli, garlic in the butter.
• Apply on all slices generously.
• Roll one slice tightly from end to end.
• Brush all over with a bit of butter.
• Coat the roll with grated cheese by rolling in it.
• Repeat for all slices.
• Cover rolls with a moist cloth.
• Place in the refrigerator for 30 minutes.
• Bake in a hot oven for 10 to 15 minutes or till golden brown and crisp.
• Serve hot with ketchup.
• Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge. Remove toothpicks before baking.

 Recipe ingredients:

• 3 tablespoons vegetable oil or ghee (clarified butter)
• 1 medium onion, finely chopped
• 4 cloves garlic, peeled and sliced
• 1 1/2 inch piece root ginger, peeled and thinly sliced (it should look about the same volume as the garlic)
• 2 mild fleshy green chillies, deseeded and veined then chopped, optional
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin seed
• 1/2 teaspoon ground coriander seed
• 5 tablespoons plain passata (smooth, thick, sieved tomatoes, puree) or 1 tablespoon concentrated tomato puree (paste) mixed with 4 tablespoons water

 Recipe method:

• Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
• Add the ginger, garlic and green chilli, if using.
• Stir for 30 seconds then put the heat down to very low.
• Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
• Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes.
• Do not burn the spices or the sauce will taste bad. Sprinkle on a few drops of water if you are worried.
• Take off the heat and cool a little.
• Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth.
• Add the passata and stir.
• Put the pureed mixture back into the pan and cook for 20 to 30 minutes (the longer the better) over very low heat stirring occasionally.
• You can add a little hot water if it starts to catch on the pan but the idea is to gently fry the sauce which will darken in colour to an orangy brown.
• The final texture should be something like good tomato ketchup.
• Warning: It will gloop occasionally and splatter over your cooker.

 Recipe ingredients:

• 2 l. milk
• 200 g. sugar
• 25 g. charoli seeds
• 1/2 teaspoon green cardamom powder

 Recipe method:

• Heat milk in a thick bottomed pan.
• Bring it to a boil.
• Simmer and reduce it to get a thick consistency.
• Stir continuously to avoid milk sticking to the bottom of the pan.
• Add charoli seeds and sugar.
• Cook on a slow fire for 10 minutes.
• Add green cardamom powder.
• Pour into a serving dish and serve cold.

 Recipe ingredients:

• 1 kg. beetroot
• 1 1/2 l. milk
• 400 to 500 g. sugar
• Elaichi powder, cardamon)
• Saffron few flakes
• 1 tablespoon ghee

 Recipe method:

• Peel and grate beetroot.
• Put milk and dudhi 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.

 Recipe ingredients:

• 2 cups wheat flour
• Water for kneading the dough
• Salt to taste
• 2 tablespoons ghee
• 2 cups beetroot, grated fine
• 4 medium sized onions
• 4 green chillies
• 2 1/2 cm. ginger
• 4 flakes garlic
• 1 teaspoon garam masala powder
• Salt to taste
• 3 tablespoons ghee

 Recipe method:

• Add two tablespoons ghee to wheat flour.
• Mix well, add enough water to knead to a soft dough.
• Grind all the ingredients, except garam masala powder, to a paste.
• Heat ghee in a vessel and fry the beetroot paste on a low flame.
• Cook covered, till the mixture is almost dry.
• Remove from heat.
• Divide the paratha dough into small balls.
• Roll out each ball into a small puri, put a little beetroot filling in the centre and seal the edges.
• Roll out into parathas.
• Heat tawa, add some ghee and fry the parathas till light brown.

 Recipe ingredients:

• 1 fair sized egg plant
• 3 medium onions, chopped
• 3 medium tomatoes, chopped
• 1/2 teaspoon garlic powder
• A little ginger, minced
• 3 tablespoons oil
• 1 jalapeno pepper, chopped
• 1/2 teaspoon amchur or anardana
• Salt and chilli powder, to taste
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala

 Recipe method:

• Put the eggplant as is into the oven at 350 degrees F till its done.
• You’ll know that its ready when the skin is all wrinkled and water seepsout of it.
• Peel and mash the eggplant and then “bhagarofy” it with all the ingredients.
• Make sure you “bhunofy” the whole thing really well.
• If you want you can even add some dry fruits to the stuffas well.

 Recipe ingredients:

• 1 cup besan
• 1 cup shortening
• 1 cup sugar
• 4 seeds cardamom nuts, optional

 Recipe method:

• Melt shortening in a pan.
• Turn down heat and add cardamom and Besan.
• Fry, stirring constantly to prevent burning until it has changed to a brown color and smells.
• Test: a few drops of water sprinkled on it sputters instantly.
• Turn off the heat and stir in the sugar.
• Spread 1/2 inch thick onto a platter.
• Cut into diamond shapes after it has cooled down.

 Recipe ingredients:

• 4 cups besan, a bit thicker than ordinary
• 2 cups sugar, powdered)
• 20 to 25 almonds, badam, chopped
• 1 cup ghee
• 1 teaspoon cardamom powder

 Recipe method:

• Heat the ghee in a pan.
• Add besan part by part and mix it well.
• Keep on low flame.
• Keep stirring to avoid burning.
• When the aroma comes, remove from heat and cool.
• Add the powdered sugar to it and mix well.
• Add the almonds and shape the mixture into balls.

 Recipe ingredients:

• 1 large eggplant
• 1 medium onion, finely chopped
• 1/2 cup chopped coriander leaves
• 2 tomatoes, chopped finely
• 4 green chillies, chopped finely
• 1 cup cooked green peas
• 1 1/2 teaspoons dhania-jeera, cumin-corainder, powder
• 1 1/2 teaspoons red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon amchoor, mango powder
• Salt to taste
• 1 teaspoon sugar
• 3 tablespoons cooking oil

 Recipe method:

• Rub 1/2 teaspoon oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
• This will take around 30 to 45 minutes at 400 degrees F.
• Take it out of the oven and peel it.
• Mash the baigan and add the salt to it.
• Heat the remaining oil and add the chopped onion.
• Fry till the onions turns translucent.
• Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
• Now add all the spices and the sugar and fry for a minute.
• Add the baigan and mix well.
• Now add the peas and fry for a couple of minutes.
• Add the chopped coriander leaves and some water to get a thick consistency.
• Mix well. Heat through.
• Serve when hot with plain rice/paratha.

 Recipe ingredients:

• 240 g. gram flour
• 120 g. wheat flour
• Salt to taste
• A pinch of asafoetida
• Oil for deep frying
• 100 g. grated coconut
• 60 g. sesame seeds
• 60 g. poppy seeds
• A pinch of sugar
• Salt and chilli powder to taste
• 100 g. coriander leaves, chopped fine
• A marble sized ball of tamarind, soaked in a little water
• Black masala powder, branded curry powder, to taste

 Recipe method:

• Mix together gram flour and wheat flour.
• Add salt, asafoetida, 60 ml. hot oil and enough water.
• Knead to a stiff dough.
• Keep it aside.
• Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.
• Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi.
• Add tamarind pulp and black masala powder and mix well.
• Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
• Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.
• Seal the edges with a little water.
• Cut into three cm. long pieces and deep fry in hot oil till brown and crisp.
• Remove from oil and store in an airtight container.

 Recipe ingredients:

• 1 pound bhendi, washed
• 1 large onion, sliced finely
• 1/2 teaspoon cumin seeds
• 3 tablespoons cooking oil
• 1 teaspoon lemon juice
• For stuffing:
  • 1 1/2 teaspoons red chili powder
  • 1 teaspoon amchoor
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon saunf, fennel
  • 2 teaspoons dhania powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • Salt to taste

 Recipe method:

• Make one slit on each bhendi and set side.
• Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute.
• Stuff each bhendi with this masala and keep the remaining aside.
• Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
• When the onions start browning, add the remaining masala and the bhendi pieces.
• Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
• Keep turning occassionally.
• When the bhendi is done, take off the stovetop and sprinkle the lemon juice.
• Mix well.
• Serve hot with chapati/rice and dal.

 Recipe ingredients:

• 8 to 10 small rounded firm brinjals, eggplant
• 3 medium onions, chopped and roasted
• 3 tablespoons roasted groundnuts powdered coarsely
• 3 tablespoons grated fresh coconut, roasted
• 1 teaspoon cloves, roasted
• 2 teaspoons red chilli powder, roasted
• 2 teaspoons dhania-jeera, coriander-cumin seed mixture, roasted and powdered
• 1 small bunch coriander leaves, chopped and roasted
• Salt to taste
• 2 to 3 tablespoons oil
• 1/2 teaspoon each mustard and cumin seeds
• 1/2 cup curd, plain unflavored yoghurt

 Recipe method:

• Wash and the clean brinjals.
• Make 2 slits to form a cross.
• Rub them with some curd and salt and set aside.
• Mix all the roasted masala in the blender with some curd to make a smooth filling.
• Stuff some of this mixture into each slit of the brinjals.
• Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
• Any mixture which is remaining can be now added to cover the vegetable.
• Add some water.
• Simmer till the vegetable is tender and done.

 Recipe ingredients:

• 1 1/2 cups puffed rice
• 1 onion
• 1 tomato
• 1 small boiled p eeled potato
• 1/2 tablespoon coriander leaves
• 1/2 cup fine sev
• 1/4 cup parboiled moong sprouts, optional
• 1 teaspoon roasted peanuts, optional
• 1 teaspoon hot green chutney
• 1 1/2 teaspoons tamarind chutney
• Salt to taste
• 1/4 lime juice
• 10 to 12 puries, used for bhel or panipuri, optional, crushed

 Recipe method:

• In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev.
• Mix well.
• Sprinkle a few drops water if too dry.
• Adjust taste and salt.
• Spoon into individual bowls.
• Sprinkle some sev and coriander to garnish.
• Serve immediately.

 Recipe ingredients:

• 1 lb bhendi, okra, cut into thin rounds
• 3 cups of buttermilk, or diluted yoghurt
• 1 teaspoon mustard seeds
• A small piece of ginger, crushed finely, optional
• 3 to 4 green chillies chopped finely
• 1 sprig curry leaves
• A pinch of hing
• Salt to taste

 Recipe method:

• Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.
• Heat 2 teaspoons oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.
• Fry till the mustard starts crackling.
• Add the fried bhendi and stir for 2 minutes.
• Take it from the fire.
• Add the buttermilk and salt to taste. Remember that the okra is already salted.
• Mix well.
• Add some water if the gojju is too thick.
• Eat with plain rice and dal.

 Recipe ingredients:

• 1 pound okra, small
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup oil
• 3/4 teaspoon paprika
• 1 teaspoon amchoor powder, or substitute fresh lemon juice
• 1/2 teaspoon turmeric
• Salt and freshly ground pepper to taste
• 1 teaspoon garam masala
• 2 tablespoons chopped coriander leaves for garnish

 Recipe method:

• Wash okra under running water and slice off the ends.
• Cut each in half. Set aside.
• Prepare onions and tomatoes. Set aside.
• In a wok or heavy skillet heat the oil and saute onions until translucent.
• Add all spices except the garam masala and stir-fry 2 minutes.
• Add the tomatoes and bhoona – 1 minute.
• Add the okra and stir-fry 2 minutes.
• Cover and steam over medium heat until tender, about 12 to 15 minutes.
• Spoon the okra onto a warm serving plate and sprinkle with the garam masala.
• Garnish with the coriander and serve while hot.
• Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over
  medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a
  paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

 Recipe ingredients:

• 2 cups urad dhall
• 1 teaspoon pepper
• 2 green chillies
• 2 teaspoons coconut, finely chopped
• A few curry leaves
• Small pinch of hing
• 1 teaspoon salt
• Cooking oil, for frying

 Recipe method:

• Soak urad dhall in water for half an hour.
• Wet grind urad dhall, green chilles, and salt finely.
• Add pepper, hing, coconut and curry leaves to this.
• Make small balls and deep fry in oil.

 Recipe ingredients:

• 2 pounds spring lamb, cleaned and cut into medium size pieces
• 4 ounces yougurt
• 4 ounces ghee
• 1 pound rice, washed
• 4 ounces onion, sliced finely
• 1 ounce ginger and garlic, equal amounts, crushed
• 1 lemon
• 1 ounce almonds, ground
• 2 cinamon sticks
• 4 to 6 cardamons
• 1 ounce milk
• 1/4 teaspoon saffron
• 2 to 3 green chilies
• 1/2 teaspoon black zeera
• 2 to 3 cloves
• 1/2 teaspoon garam masala (equal amounts of black zeera, cardamons and cinamon sticks, with half amount of cloves)
• Salt to taste
• Coriander and fried onions, to garnish

 Recipe method:

• In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
• To the mixture add half a teaspoon each of chilli powder and termeric.
• Marinate for at least 4 to 6 hours in the fridge.
• Fry the onions in ghee until golden brown and crisp.
• Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy.
• Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.
• In a large pan half fill with water and add salt, whole garam masala and one green chilli.
• Bring this to the boil and add the washed rice and cook until the water boils.
• Once the water has boiled drain the rice in a colander and rinse with a little cold water.
• Grease the saucepan generously with ghee and transfer the meat mixture.
• Level the surface and now spread the rice evenly over the meat.
• Squeeze the lemon and pour the juice over the rice.
• Warm the milk and crush the safron into it.
• Pour the milf/safron mixture over the rice.
• Dot generously with ghee.
• To garnish spread the fried onions and corriander over the rice.
• Cover the saucepan tightly.
• Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours.
• Before removing the pan from the cookeer ensure that there is no moisture left in the meat.
• This can be checked by simply listening for a sizling sound.
• If there is no sizzling then the biryani is ready.
• Biryani is traditonally served with mirch salan and yoghurt chutney.

 Recipe ingredients:

• 1/2 cup toor dal
• 1 cups rice
• 1/2 cup thick tamarind juice
• 5 teaspoons bisi bhele huli anna powder
• 2 cups chopped vegetables (carrots, green beans, potatoes, etc)
• 4 green chillies, chopped
• 3 tablespoons ghee (clarified butter)
• 1/2 teaspoon mustard seeds
• 2 teaspoons cashewnuts, chopped
• 1 sprig curry leaves
• 1 teaspoon channa dal
• 1 teaspoon urad dal
• Salt to taste

 Recipe method:

• Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done.
• Add the tamarind juice to the above rice/dal/vegetables and mix well.
• Mix in the bisi bhele huli anna powder.
• Set aside.
• Heat the ghee and add the mustard, green chillies, curry leaves, cashewnuts, urad dal and channa dal.
• When the seasoning is ready, add it to the rice mixture and add salt to taste.

 Recipe ingredients:

• 6 red chillies
• 1 teaspoon cumin seeds
• 1/2 teaspoon methi, fenugreek, seeds
• 1/2 teaspoon turmeric powder
• 3 teaspoons coriander seeds
• 4 cloves
• 2 pieces cinammon
• 2 teaspoons urad dal
• 1 teaspoon channa dal
• 1/2 teaspoon peppercorns
• 1/2 cup coconut gratings
• Oil or ghee (clarified butter), for roasting

 Recipe method:

• Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder.
• Store in a airtight container.
• Use as required for bisi bele huli anna

 Recipe ingredients:

• 2 medium sized bittergourds
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 onion, minced
• 3 to 4 garlic cloves minced
• 2 teaspoons red chilli powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon dhania powder
• 2 teaspoons sambhar powder
• 2 teaspoons shredded coconut
• 1 teaspoon methi, fenugreek, seeds, roasted and powdered
• 2 teaspoons white sesame seeds, roasted and powdered
• 2 tablespoons jagggery melted or 2 teaspoons sugar
• Juice of a small ball of tamarind
• A pinch of hing
• Salt to taste

 Recipe method:

• Scrape the skin of the gourds till smooth and wash them.
• Cut lengthwise and remove the seeds.
• Cut them into large half-rounds.
• Smear salt on them and place a heavy weight on them.
• This method is used to reduce the bitterness of the vegetable.
• Set aside for 1/2 hour.
• Fry in 3 teaspoons oil till well browned.
• Drain and set aside.
• Heat about 3 teaspoons oil and add the mustard and curry leaves.
• When the mustard crackles, add the minced onion and garlic.
• Fry till done.
• Now add all the raw dry powders and fry for 2 minutes.
• Now add the shrdded coconut and keep frying for 2 more minutes.
• Add the fenugreek and sesame powders and mix well.
• Add the fried gourd, jaggery and tamarind.
• Add salt to taste and enough water to cover the vegetable.
• Bring to a boil and reduce heat.
• Cook till the gavy thickens and you get a gojju consistency.
• Remove from heat and add the hing.
• Mix well and serve like a chutney with plain rice/dosa/chapati.

 Recipe ingredients:

• 1 medium onion
• 2 cups potato buds
• 1 1/2 cups peas and carrots
• 2 big ones green chilies
• 1 teaspoon lemon juice
• 1 cup gram flour
• 1/2 teaspoon mustard seed
• Pinch turmeric
• 1/2 teaspoon baking powder
• 1/4 inch piece ginger
• 1 small bunch coriander leaves
• 2 teaspoons salt
• Oil

 Recipe method:

• The filling is prepared as follows:
  • Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.
  • Finely chop ginger, chilies, coriander leaves, and onion.
  • Heat oil, about 5 tablespoons, and add mustard seeds.
  • Add chopped ingredients and fry until onions are brown.
  • Add carrots, peas, turmeric and 1 teaspoon of salt and cook on low heat for about 10 minutes.
  • Add potato, now mashed, and fry for 5 minutes.
  • Remove from heat, add lemon juice and let cool.
• The batter is prepared as follows:
  • Combine gram flour, 3 tablespoons of oil, 3/4 cup water, 1/2 teaspoon salt, the baking powder and mix thoroughly.
• After the batter is prepared, make small balls out of the filling and roll them in the batter.
• Next fry it in hot oil.
• You will get about 20 to 30 small bondas.

 Recipe ingredients:

• 1 cup gram flour
• 1/2 cups sugar
• 1 cup water
• 1/4 teaspoon cardamom powder
• 6 to 8 chopped almonds
• Ghee, to deep fry
• Perforated flat spoon about 5 inch diameter

 Recipe method:

• Boil the sugar and water together. Add a tablespoon of milk to bring up the scum.
• Remove scum and boil liquid till the syrup is sticky between the fingers.
• Keep aide, but keep warm for use.
• Make batter with gram flour, which should not be too thin.
• The batter should evenly coat the back of a spoon when dipped in it.
• Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
• Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
• Pour back remaining batter and wipe spoon.
• Stir the boondis in the ghee gently and fry till crisp but not brown.
• Drain and put into the syrup. Keep for 3 to 4 minutes before draining from the syrup.
• Spread on a wide plate, add cardamom powder, almonds and mix gently.
• Cool completely and loosen the boondi with finger till each droplet separates.
• Store in airtight container.
• Take great care while dropping the boondi in the hot ghee so as not to burn yourself.

 Recipe ingredients:

• 4 slices of bread
• 1 cup of channa dal
• 1 teaspoon chilli powder
• 1/4 teaspoon corriander powder
• Salt to taste
• Oil for frying

 Recipe method:

• If you prefer onions you can put 1/2 onion cut into small pieces.
• Make the paste of channa dal by adding some water and mix salt, chilli, corriander powder and some corriander leaves for taste.
• Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.
• Serve them with some hot sauce or ketchup.

 Recipe ingredients:

• 8 medium size brinjals, not round ones
• 2 inch piece ginger
• Coriander, equal to ginger
• 1 teaspoon tamarind juice, thick
• 1/2 teaspoon turmeric powder
• 1 teaspoon chana dal
• 1 teaspoon urud dal
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 4 teaspoons oil
• 5 green chillies
• 3 red chillies, cut into pieces
• Salt to taste

 Recipe method:

• First make a paste of green chillies, ginger, coriander leaves nicely.
• Cut the brinjals into 2 inch pieces.
• Heat oil in a thick bottom pan. Put chana dal, urud dal, cumin seeds, mustard seeds.
• Allow to splutter. Add red chillies and fry nicely.
• Put the brinjal pieces, salt and turmeric.
• Fry them for a while and cover the pan, with a plate. Put some water in the plate.
• After the brinjals are half cooked, put the tamarind juice, ginger-coriander paste in the brinjal pieces and mix well.
• Close the pan again, but stir it frequently.
• After 5 or 6 minutes, the curry is ready.
• Sprinkle the coriander leaves and serve.
• Tastes good with white rice and ghee.

 Recipe ingredients:

• 1 tomato grated or finely chopped
• 1 large onion cut in slivers
• 1 capsicum cut in thin lengths
• 1 teaspoon garlic grated
• 1 teaspoon ginger grated
• 1 tablespoon coriander leaves finely chopped
• 2 tablespoons tamarind water
• 1 teaspoon wheat flour
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon dhania, coriander seed, powder
• 1/2 teaspoon cumin seeds
• 3 pinches asafoetida
• Salt to taste
• 3 tablespoons oil
• Roast together and dry grind:
  • 2 cardamoms
  • 2 cloves
  • 2 peppercorns
  • 1/2 cinnamon stick broken
  • 1 bayleaf
  • 2 whole red chillies dry

 Recipe method:

• Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
• Heat oil, add onions, fry till well browned.
• Drain well by pressing, putting back oil in pan.
• Cool onions a bit. Grind in mixie. Keep aside.
• In remaining hot oil, add cumin seeds allow to splutter.
• Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
• Add all dry and ground masalas, flour, stir well.
• Add tomatoes, tamarind water, salt, stir.
• Simmer till gravy is thick and oil starts to separate.
• Add prepared veggies and stir, keep cooking for 2 minutes.
• Garnish with chopped coriander, serve with parathas, rotis, etc.
• Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.

 Recipe ingredients:

• For koftas:
  • 1/2 medium size cabbage shredded
  • 2 tablespoons besan or all-purpose flour
  • Oil for frying
• For gravy:
  • 1 medium sized onion
  • A piece of ginger
  • 1 cardamon
  • 1 cinanamon stick small
  • 1 clove
  • 1 spoon jeera
  • 1 spoon dania
  • 2 medium sizes tomatoes

 Recipe method:

• Take the shredded Cabbage in a bowl, add flour and make small round balls with the same.
• Deep fry the balls in the hot oil and keep aside.
• In a seperate pan heat 1 tsp of oil and add bay leaves, the paste, salt according to taste and little bit of sugar.
• Let the paste cook till the oil seperates.
• Can add little water if the paste is too thick.
• Switch off the flame add the Koftas and cover till serving.
• Before serving garnish with fresh coriander leaves.

 Recipe ingredients:

• 1 small cabbage, chopped finely
• 2 medium sized onions, chopped finely
• 1 teaspoon urad dal
• 1 teaspoon channa dal
• 5 to 6 dry red chillies
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 tablespoons coconut, shredded
• A pinch of hing
• Salt to taste
• 2 tablespoons cooking oil

 Recipe method:

• Heat the oil and add the mustard, red chillies dals and curry leaves.
• Fry till the mustard crackles.
• Now add the onions and fry till the onions turn translucent and start turning brown.
• Add the cabbage, salt to taste and some water and cover cooked on a small flame till the cabbage is done.
• Add the shredded coconut and the hing and mix well.
• Heat through and serve hot with rice and dal.

 Recipe ingredients:

• 1 cup of urul dal
• Finely cut cabbage pieces
• 1 teaspoon salt
• Oil

 Recipe method:

• Soak urul dal for 1 hour and grind into a thick fine paste.
• To 1 volume of this add 1 volume of finely cut cabbage pieces.
• Add salt and mix well.
• Take a plastic sheet of paper and put even sized balls of this and flatten it.
• Deep fry this in boining oil.
• Turn over until golden brown in colour and it is fully cooked

 Recipe ingredients:

• 1 kg. juicy orange carrots
• 1 1/2 l. milk
• 400 to 500 g. sugar
• Elaichi powder, cardamon
• Saffron, few flakes
• Few drops orange colour, optional
• 1 tablespoon ghee

 Recipe 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.

 Recipe ingredients:

• 1 cup rava, cream of wheat
• 1 cup rice flour
• 1 cup all-purpose flour
• 10 to 15 cashew, chopped
• 5 to 6 green chilles
• 1 tablespoon coconut
• 1 teaspoon salt
• Cooking oil, for frying

 Recipe method:

• Grind cashew, chilles, coconut, salt finely with water, and mix this with the flours.
• Make small balls and deep fry in oil.

 Recipe ingredients:

• 300 g. cashew nuts, finely ground
• 1/2 l. milk
• 1 cup sugar
• 250 g. khoya
• 1 coconut, grated
• 10 g. each, almonds (badam) and pistachios, chopped
• 1 cup ghee or oil
• 2 cardamoms, ground
• Few strands of saffron
• Pinch of nutmeg
• Paper silver varak

 Recipe method:

• Pass the cashewnut powder through a fine sieve, then fry in oil for a couple of minutes and keep aside.
• Add khoya to cold milk.
• Separately, add the nutmeg with a little milk and keep aside.
• Fry the coconut in oil till it turns a light brown.
• In a heavy bottomed vessel, boil the milk and add the sugar.
• Stir till it dissolves, then add cardamom, saffron and nutmeg.
• Add the khoya, cashewnut pwd, grated coconut to the milk mixture and stir thoroughly.
• Continue cooking on a low flame, stirring constantly.
• When the mixture leaves the side of the vessel, remove and spoon contents into a greased thali.
• Smoothen with the back of a flat spoon.
• Garnish with varak, almonds and pistachios.
• Cut into diamond shaped pieces and serve.

 Recipe ingredients:

• 3 cups cauliflower, in flowerets
• 2 cups peeled and cubed potatoes
• 4 tablespoons oil
• 1 tablespoon coriander leaves
• 2 teaspoons rasam powder
• 1 teaspoon cummin seeds
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon hing powder
• 2 onions
• 2 green chillies
• 1 capsicum
• 1 piece ginger

 Recipe method:

• Chop all vegetables.
• Heat 3 tablespoons oil in a kadai, add the cummin seeds and hing powder.
• When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
• Add tomatoes and fry till it becomes mushy.
• Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.
• Cover and cook till the vegetables are cooked and the curry is dry.
• Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.
• Remove and serve piping hot with rotis or rice.