making of vada pav

http://www.youtube.com/watch?v=PWZDIu3qXPE








Ingredients:




Serving size - 4
6-8 medium sized boiled potatoes
2 cups gram flour (besan)
oil for frying
salt
pav ( A kind of bun) - If pavs are not available, you can use any other bun. Choose the ones which do not taste sweet.


Masala

1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),

For tempering


1 tea spoon turmeric powder,
curry leaves,
1 teaspoon mustard seeds,
2 teaspoon oil



Method:



1. Grind ginger, garlic and green chilies together into a paste.



2. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain.



3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.



4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
Pour this tempering on the mashed potatoes and mix gently.


5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)


6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.

7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.
8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.

Tip:
Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out their flavor.
Variation: Substitute 1 tsp udad dal (split black gram) for mustard seeds in the tempering.

making of Bread Pizza Recipe

Ingredients:


• 4 Bread Slices
• 1 Capsicum (sliced)
• 1 Tomato (sliced)
• 4 Mushrooms (sliced)
• 2 Onions (sliced)
• 1 tbsp Butter
• 4 tbsp Mozzarella Cheese (grated)
• 1 pinch Salt
• 1 pinch Sugar
• 2 tbsp Pizza Sauce


How to make Bread Pizza:



• Heat butter in a pan. Add vegetables to it and fry them until brown and soft.
• Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.
• Take a bread slice and smear it with pizza sauce.
• Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.
• Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.
• Bread Pizza is ready to savor. Serve it with tomato ketchup.

Peas stir fry

Peas stir fry ingredients:
1. Peas - 1 cup
2. Onion - 1 finely chopped
3. Tomato - 1 chopped
4. Ginger garlic paste - 1 tsp
5. Red chilli powder - 1/2 tsp or to taste
6. Coriander powder - 1/2 tsp
7. Turmeric powder - 1/4 tsp
8. Coriander leaves - for garnishing



Peas fry preparation:
Soak the green peas fro 4-5 hrs.

Then pressure cook the soaked peas till soft.

Now take a pan and heat with oil.

Add mustard seeds.

When they start to crackle add chopped onions.

Saute till the onions turn into light golden yellow colour.

Add chopped tomatoes, salt and saute till the tomatoes become juicy.

Add ginger garlic paste and saute till the raw smell disappears.

Add chilli powder, coriander powder and turmeric powder.

Saute for a min.

Now add cooked green peas and combined well.

Cover with a lid and cook on low flame for 3-5 mins.

Then garnish with coriander leaves and remove from flame.

Finally your peas stir fry is ready serve.

Serve hot with rice, vegetable biriyani, etc...

making of Vada curry

Vada curry ingredients:
1. Onion - 1, finely chopped
2. Tomato - 1, finely chopped
3. Ginger garlic paste - 1 tsp
4. Chilli powder - 1/2 tsp or to taste
5. Coriander powder - 1/2 tsp
6. Turmeric powder - 1/4 tsp
7. Cinnamon - 1/2" stick
8. Cardamom - 1
9. Cloves - 2
10. Mustard seeds - 1/2 tsp
11. Oil
12. Few coriander leaves for garnishing
13. Salt - to taste

Coarse paste ingredients:
1. Channa dal - 1 cup
2. Green chilli - 1 or 2
3. Fennel seeds - 1/2 tsp
4. Ginger root - 1/2" piece
5. Salt to taste
6. Few coriander leaves




vadakari preparation:





Soak the channa dal for 2 hrs.

Make a coarse paste with paste ingredients as we do for the masal vada.

Add salt, coriander leaves and mix well.

Heat a kadai with oil.

Make pakodas and deep fry in oil and keep aside.

Now heat a pan with 1/2 tbsp of oil and add mustard seeds.

When they start to pop add cinnamon, cardamom and cloves.

Saute for a min and add chopped onions.

Saute till the onions become transparent.

Add chopped tomatoes and required quantity of salt.

Saute till the tomatoes become juicy.

Add ginger garlic paste and saute till the raw smell disappears or the oil separates from the mixture.

Then add chilli powder, coriander powder and turmeric powder.

Stir well and 1 cup of water and cover with a lid.

Allow it to boil for 10 mins in medium low flame.

Then add the fried pakodas and stir well.

Cook on low flame for 8-10 mins.

Slightly scramble the pakodas with your spatula.

Finally adjust salt and garnish with coriander leaves.

Now your easy and tasty vadai curry is ready to serve.

Serve with idly or dosa.

Mushroom masala

ingredients:




1. Mushrooms - 1 small box
2. Onion- 1 sliced
3. Tomato puree - 1/2 small cup
4. Ginger - 1"
5. Garlic - 3 flakes
6. Red chilli powder - 1 tsp
7. Coriander powder - 1 tsp
8. Turmeric powder - 1/4 tsp
9. Garam masala - 1 tsp
10. Cinnamon - 1"
11. Cardamom - 2 pods
12. Cloves - 2
13. Coriander leaves - for garnishing
14. Oil- 1 tbsp
15. Salt - to taste


Mushroom masala preparation:



Clean, wash and slice the mushrooms and keep aside.

Take a pan and heat with oil.

Add sliced onion and saute till they become transparent.

Remove from heat and allow it to cool for sometime.

Then make a paste and keep aside.

Then heat the same pan with remaining oil.

Add cinnmon, cardamom and cloves.

When they start to crackle add the onion paste.

Saute for few mins, add tomato puree and again saute for few mins or the oil separates from the mixture.

Then add ginger garlic paste and saute till the raw smell disappears.

Add chilli powder, coriander powder and turmeric powder, saute for a min.

Now add sliced mushrooms, little quantity of water and required quantity of salt and garam masala powder.

Combine well and cover with a lid.

Cook on low flame till the mushrooms become tender.

Finally garnish with coriander leaves and serve hot with roti, paratha etc...

Chicken Curry Recipe

Ingredients - Serves 6





2 lbs Chicken (1 inch pieces on the bone)
1/4 cup Almonds toasted in a pan, 1 tbsp. Poppy seeds (khuskhus) ground into a paste
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsp.s Ginger paste
1 tsp. Garlic paste
2 tsp.s Red chilli powder
1 tsp. Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp. Garam masala powder
a pinch of saffron



Method



Heat oil a pan and sauté sliced onions to golden brown colour. Add ginger paste, garlic paste and sauté for two minutes. Add red chilli powder and turmeric powder. Add chicken pieces and stir-fry for five minutes. Add salt. Add yogurt and warm for a minute. Add almond-khuskhus paste and simmer while stirring. Pour in three cups of chicken stock and bring to a boil. Once the mixture boils cover and simmer for twenty minutes. Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat. Serve with flat bread

Nizami or Royal Hydrabadi Whole Chicken Recipe

Ingredients



Serves 4
1 medium sized Chicken (whole, skinned)
1 tbsp. Lemon juice
5 Cloves
5 Green cardamom
2 inch stick Cinnamon
1/2 tsp. Saffron (soaked in warm milk)
1 tbsp. Coconut (scraped)
10 Almonds (blanched, peeled, ground)
2 cups Yogurt
Salt to taste
1 tsp. Red chilli powder
1 tbsp. Ginger-garlic paste
1 cup Ghee
3 medium sized Onions (finely sliced)
1 bunch Fresh coriander leaves
1 bunch Fresh mint leaves
5 Green chillies



Method



Mix yogurt, salt, red chilli powder and ginger-garlic paste. Marinate the chicken in this mixture. Prick with fork all over the marinated chicken and stand it overnight in refrigerator.Heat ghee in a kadai, deep fry onions till brown. Drain and keep on an absorbent paper. Crush the onions and set aside.Pre-heat the oven at 180°C.Grind fresh coriander leaves, fresh mint leaves, green chillies and lemon juice to a fine paste to make green masala.Dry roast cloves, green cardamom and cinnamon and grind to a fine powder. Mix crushed onions, saffron, coconut, ground almonds, green masala, spice powder and salt (to adjust the seasoning) to make the second marinade.Rub the second marinade over the chicken and prick again. Roast the marinated chicken in the pre-heated oven basting with ghee at regular intervals. Remove the chicken from the oven once done and serve hot.

Lamb or Goat (mutton) Curry Recipe

Ingredients



Serves 6
1.5 lbs. Mutton (1/2 inch cubes)
8 Green chillies
1 inch piece Ginger
5-6 cloves Garlic
1 cup thin coconut milk
1/4 cup Oil
4 medium sized Onions (chopped)
3 medium sized Tomatoes (chopped)
1/4 tsp. Turmeric powder
Salt to taste
1/2 tsp. Garam masala powder
1/2 tsp. Pepper powder
2 tsp.s Coriander powder
2 tsp.s Cumin powder
1/4 cup Bengal gram split (chana dal, soaked)




Slit four green chillies and grind the rest to a fine paste with ginger and garlic. Heat oil in a pan, add onions and fry till transparent. Add the tomatoes, ginger- garlic-green chilli paste, turmeric powder, salt and mutton. Stir and cook till well browned. Add a cup of water and pressure cook for two whistles and switch off the heat. Open cooker and add garam masala powder, pepper powder, coriander powder, cumin powder and chana dal. Continue to cook for three to four minutes. Add coconut milk and cook, covered, till mutton is tender. Garnish with slit green chillies. Serve hot.

Fish Biryani Recipe

Ingredients




Serves 4
1 lb.Fish fillets in cubes
1 1/2 cups Basmati rice washed and soaked in water
3 tbsp. Oil
2 Bay leaves
2 Cloves
2 Green cardamoms
1 inch stick Cinnamon
1/4 tsp. Caraway seeds (shahi jeera)
1 medium sized Onion (finely sliced)
1/2 tbsp. Ginger paste
1/2 tbsp. Garlic paste
2 Green chillies (finely chopped)
1 tbsp. Lemon juice
1/2 tsp. Garam masala powder
For marination
1 medium sized Onion (finely sliced)
Oil to deep fry
1 tbsp. Yogurt
1/4 cup Fresh coriander leaves (chopped)
1/2 tbsp. Ginger paste
1/2 tbsp. Garlic paste
1 tsp. Green chilli paste
1/2 tsp. Red chilli powder
1/2 tsp. Turmeric powder
1/2 tsp. Garam masala powder
Salt to taste




Method




To prepare the marinade, heat sufficient oil in a kadai and deep fry the onion till golden brown. Drain and place on an absorbent paper. Cool and grind to a fine paste with yogurt. Grind coriander leaves to a fine paste.Mix together the ground fried onions, coriander paste, ginger paste, garlic paste, green chilli paste, red chilli powder, turmeric powder, garam masala powder and salt.Add the fish cubes and marinate for two hours preferably in a refrigerator.Heat three tablespoons of oil in a deep pan, add bay leaves, cloves, green cardamom, cinnamon and caraway seeds and sauté for a minute. Add onion and fry till golden brown. Add the ginger, garlic paste and green chillies and sauté till the raw flavours disappear.Add fish, sauté for a minute on high heat. Add lemon juice and reduce heat. Cover and cook for five minutes stirring occasionally.Heat five cups of water in a separate deep pan. When water boils, add salt, add the rice and cook till rice is three fourth cooked. Remove rice with a perforated spoon and spread evenly on the fish. Sprinkle garam masala powder on top. Cover and seal the pan with flour dough. Cook on low heat for about twenty minutes.Alternatively you can cook in a preheated oven at 180°C for fifteen minutes.Serve hot.

Mutton/Lamb Biryani Recipe from the Nizams kitchen

Ingredients




Serves 8
1 kg Mutton or lamb (cut into 1½ inch pieces)
1½ cups Basmati rice washed and soaked for half an hour in five to six cups of water. Drain
1 tsp.. ginger paste
7-8 strands Saffron soaked in 1/2 cup Warm milk
2 cups Yogurt
Salt to taste
1 tsp. Turmeric powder
1½ tbsp. Garlic paste
Oil to deep fry
4-5 large sized Onions (thinly sliced)
4-5 Cloves
1 inch stick Cinnamon
4-5 Green cardamoms
1-2 Black cardamoms
6-8 Peppercorns
5 tbsp. Ghee
2 Green chillies (chopped)
2 tbsp. Coriander powder
1 tbsp. Cumin powder
1 tsp. Red chilli powder
4 large sized Tomatoes (chopped)
2 tsp.s Garam masala powder
1/2 medium bunch Fresh coriander leaves (coarsely chopped)
1/2 medium bunch Fresh mint leaves (coarsely chopped)
3 tbsp. Butter




Method




Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator.

Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain

Cook rice in salted five cups of boiling water along with aromatic garam masala spices of cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. Strain and keep rice warm.

Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add remaining ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce. Preheat oven to 350F. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 350F. Garnish with fried sliced onions and serve with mixed vegetable raita as accompaniment.

Bisi Bele Huliyanna Recipe

Ingredients



Serves 4
1½ cups Rice
3/4 cup toor dal
1½ lemon sized balls Tamarind
5 tbsp. Oil
1 medium sized Onion (sliced finely)
3-4 Green chillies (slit)
8-10 small sized Sambhar onions (peeled)
10-12 Curry leaves
1/2 tsp. Turmeric powder
3 medium sized Tomatoes (quartered)
Asafoetida a pinch
1/2 tsp. Red chilli powder
Salt to taste
1/2 tsp. Mustard seeds
2 Red chillies whole
4 tbsp. Pure ghee
10-12 Cashewnuts


Huliyana masala Recipe
1/4 cup Bengal gram split (chana dal)
2 tbsp. Black gram split (urad dal)
4 Green cardamoms
4 Cloves
1 inch stick Cinnamon stick
1/4 tsp. Fenugreek seeds
1 tsp. Cumin seeds
4 Red chillies whole



Method



Soak the rice and dals separately for twenty minutes and drain. Soak the tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Dry roast huliyana masala ingredients individually on a tawa. Cool, mix and grind to a coarse powder. Heat three tablespoons oil in a pressure cooker and sauté the onion till it turns transluscent. Add slit green chillies, sambhar onions and stir-fry briefly. Add curry leaves and turmeric powder. Add soaked rice and dals along with five cups of water. Bring to a boil, stirring occasionally. Add tomatoes, asafoetida powder, red chilli powder, tamarind pulp and salt. Stir well and add the powdered huliyana masala. Cover and pressure-cook for five minutes. Open the lid carefully and stir well. Check consistency. If it is too dry, moisten with a little warm water. Heat remaining oil and temper it with mustard seeds and whole red chillies. Add this to the rice. Heat pure ghee and fry the cashewnuts to light brown and add to the rice, along with the ghee. Mix well and serve hot.

Lemon Rice Recipe

Ingredients




Serves 6
1 1/2 cups Basmati rice
1 tbsp. Oil
1 tsp. Mustard seeds
Asafoetida a pinch
6 Curry leaves
1/2 tsp. Ginger paste
4 Whole dry red chillies
4-5 Cashewnuts pieces
1 tsp. Split black gram
1 tsp. chana dal
1/2 tsp. Turmeric powder
1 1/2 tbsp. Lemon juice
Salt to taste
2 tbsp. cilantro leaves finely sliced



Method




Soak rice in four to five cups of water for about thirty minutes. Drain and then cook in four cups of boiling salted water until almost done. Drain and keep aside.Heat oil in a shallow pan or a kadai. Add mustard seeds and when they being to crackle add asafoetida, curry leaves, ginger paste, dry red chilles, cashewnuts, urad dal, chana dal and turmeric powder. Sauté for a few seconds till the dals change colour.Add one tablespoon of water, lemon juice and salt. Simmer for two minutes and then add rice. Toss to mix well.Garnish with cilantro leaves and serve hot.

Fish Curry Recipe from Andhra Pradesh

Ingredients


Serves 4
1.5 Lbs. fish pieces
Salt to taste
1 tsp. Ginger paste
2 tsp.s Garlic paste
1 tsp. Red chilli powder
Turmeric powder a pinch
2 tbsp. Oil
1/2 tsp. Cumin seeds
1/4 tsp. Mustard seeds
5 Curry leaves
1 medium sized Onion (finely sliced)
3 Green chillies (chopped)
1 tbsp. Tamarind pulp
2 tbsp. Fresh coriander leaves (chopped)




Method




Wash the fish pieces and drain. Marinate fish pieces for half an hour with salt, ginger paste, garlic paste, red chilli powder and turmeric powder.Heat oil in a pan, add cumin seeds, mustard seeds and curry leaves. When mustard seeds crackle add onions and sauté till light brown.Add fish pieces, green chillies. Cook for a minute, add tamarind pulp and half a cup of water. Simmer on a slow heat till the fish is cooked. Remove from heat, garnish with fresh cilantro leaves and serve hot with chapatti, or paratha.

Fish Curry Recipe Andhra Style

Ingredients





1 lb. Fish or 4 pieces
1 tsp. Turmeric powder
Salt to taste
2 tsp. Garlic paste
2 tbsp. Coriander seeds
2 tsp. Cumin seeds
2 tbsp. Sesame seeds
3 tbsp. Oil
1/2 tsp. Mustard seeds
5 Whole dry red chillies
3 medium sized Onions (finely sliced)
8 Curry leaves
1 1/2 cups Coconut milk
2 medium sized Tomatoes (chopped)
1/2 cup Fresh coriander leaves (chopped)




Method




Mix turmeric powder, salt and half the garlic paste with fish and set aside for twenty minutes.Dry roast coriander seeds, cumin seeds and sesame seeds and grind along with the rest of the garlic paste to a coarse paste.Heat oil in a pan and add mustard seeds and whole dry red chillies. When mustard seeds start crackling add onions and sauté till brown.Add masala paste, curry leaves and salt. Cook for a minute.Add half the coconut milk. Cook for five to six minutes than add fish and rest of the coconut milk, tomatoes and half cup of water. Simmer till the fish is cooked. Garnish with fresh coriander leaves and serve hot with steamed rice. Fish cooked with coconut milk and roasted and ground spices

Shrimp in Onion Gravy Recipe

Ingredients



Serves 4
1/2 cup Coconut (scraped)
2 tsp.s Coriander powder
1/2 tsp. Turmeric powder
Salt to taste
1/2 tsp. Black pepper powder
1 tsp. Red chilli powder
1 tsp. Tamarind pulp
3 Green chillies (chopped)
2 tbsp. Fresh coriander leaves (chopped)
1 lb. large shrimp
1/2 cup Oil
10 Curry leaves
4 medium sized Onions (finely sliced)
2 tsp.s Ginger-garlic paste




Method





Heat oil in a pan, add curry leaves and onions. Once the onions are light brown add ginger-garlic paste and cook for two minutes.Add scraped coconut and sauté till the masala and oil separates. Add coriander powder and turmeric powder and cook on low for half a minute.Add shrimp, salt, black pepper powder and red chilli powder and sauté lightly. Add tamarind pulp and half a cup of water.Cook on very low heat covering the pan for ten to twelve minutes. Then uncover and simmer to reduce the liquid. Add green chillies and cilantro leaves.Serve hot with rotis.

Zucchini Curry Recipe Andhra Style

Ingredients


Serves 6 /
1 lb. zucchini or any other squash or pumpkin
Salt to taste
1/4 tsp. Turmeric powder
3 tsp. Oil
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
1 tsp. Split black gram (urad dal)
1 tsp. Bengal gram split (chana dal)
Asafoetida a pinch
10-12 Curry leaves
2 Green chillies (slit)
2 tbsp. Tamarind pulp
1 tsp. Jaggery
1/2 tbsp. Red chilli powder
2 tbsp. Fresh coriander leaves (chopped)
1/4 cup Coconut (scraped)


Method


Heat oil in a kadhai/wok, add mustard seeds, cumin seeds, urad dal, chana dal and sauté for a minute or until seeds crackle.Add asafoetida, curry leaves, green chillies and sauté for half a minute.Stir in tamarind pulp, jaggery, red chilli powder, salt, turmeric and zucchini. Steam, covered over medium heat until zucchini is soft. Serve garnished with cilantro leaves and fresh coconut.

Bitter gourd Recipe Fried and Seasoned

Ingredients


1 lb. Bitter gourd (karela)
Salt to taste
3 tbsp. + to deep fry Oil
1 tsp. Mustard seeds
1/2 tsp. Cumin seeds
1 tsp. Split black gram (urad dal)
2 Whole dry red chillies
6 cloves Garlic (chopped)
10-12 Curry leaves
2 medium sized Onion (chopped)
2 tsp.s Red chilli powder
3 tbsp. Roasted peanuts (crushed)
1/4 cup Coconut (scraped)


Method


Scrape and cut karela in half, lengthwise. Remove seeds and thinly slice. Apply salt and leave aside for ten to fifteen minutes. Wash with plenty of water. Drain and squeeze out excess water.Heat sufficient oil in a kadai and deep-fry the slices of kerela until crisp. Drain and place on an absorbent paper.Heat three tablespoons of oil in a pan, add mustard seeds, cumin seeds, urad dal. Whole dry red chillies and sauté till the seeds crackle. Add garlic and curry leaves. Sauté for a minute.Add onion and sauté till golden brown. Add red chilli powder, salt and fried karela, stir fry for two to three minutes.Mix in roasted peanuts and serve garnished with coconut.

Potato Curry Recipe

Ingredients

Serves 4
4 medium sized Potatoes (boiled)
2 tbsp. Oil
1 tsp. Mustard seeds
8-10 Curry leaves
1 tbsp. Tamarind pulp
1/2 tsp. Jaggery (grated)
1 tsp. Red chilli powder
Salt to taste
1 tbsp. Split black gram (dhuli urad dal) powder
2 tsp. Sambhar masala
2 tbsp. Fresh coriander leaves (chopped)


Method


Peel potatoes and cut them into one inch cubes.Heat oil in a kadai and add mustard seeds. When the seeds crackle, add curry leaves. Sauté for half a minute, add tamarind pulp and jaggery.Add potato cubes, red chilli powder, salt, urad dal powder and sambhar masala. Sprinkle one tablespoon of water and mix.Cook on medium heat till the masala coats the potato cubes. Serve hot garnished with cilantro leaves.

Savory Rice Sesame Snack Recipe

Savory Rice Sesame Snack Recipe




2 cups Rice flour
1 tsp. Sesame seeds
2 tbsp. Butter
2 tsp.s Red chilli powder
Salt to taste
1 cup Coconut (scraped)
1 cup Ghee


Method




Mix rice flour, sesame seeds, butter, red chilli powder, salt and a little water to moisten.Add coconut and mix well. Divide the mixture into twenty portions and make small flat rounds like tikki’s by patting them on palm of the hand.Heat ghee in a kadai and fry the tikki’s till golden brown. Drain onto an absorbent paper. Serve

HOT AND SOUR SOUP RECIPE

Ingredients:




2tbsp. chili sauce or to taste
11/2tbsp. Corn flour / corn starch
1 tbsp Soya sauce
2 tbsp vinegar
2tbsp. Capsicum / green bell pepper (chopped)
2tbsp spring onions (chopped)
2 tbsp tomato sauce
2tbsp. carrots (chopped)
1/4th cup chopped cabbage
A small block of Paneer / organic tofu (thinly sliced), optional
1tsp. Black Pepper powder or to taste
1/2 tsp sugar
A pinch Ajinomoto
Salt to taste
4 cups water



Preparation:


Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat.
Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add paneer slices.
Serve hot .
Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

DAAL SHORBA SOUP RECIPE

Ingredients:




4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2tbsp chopped coriander leaves
Salt to taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer



Preparation:


Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
Add a cup of water and cook till it dry's.
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish with garam masala and coriander leaves and serve daal shorba hot with paratha, roti or rice.

CHICKEN SHORBA INDIAN SOUP RECIPES

Ingredients:

100 gms Boneless Chicken Shredded
500 ml Chicken Stock
1 tblp Garlic Finely Chopped
1 tsp Cumin Seeds
1 tblsp White Flour
2 tsp Butter
1 tblsp Oil
Salt & White Pepper to taste
1 tblsp Fresh Cream



How To Make Chicken Shorba:


Heat the butter in a pan and fry the shredded chicken pieces till tender.
Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
Add the chopped garlic and saute for a few seconds.
Add the white flour and fry for 1 min.
Add the chicken, chicken stock, white pepper powder and salt.
Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.
Note: For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.

making of BANANA CHIPS RECIPE

Ingredients:




oil for deep frying
1/4 tsp turmeric powder
salt according to taste
5-6 raw bananas




How to make banana chips :



Take off and put bananas in plenty of salted iced water.
Slice bananas with a chip slicer into water, mix in in turmeric.
Keep for 10 minutes, remove out water fully.
Spread out on a kitchen cloth to take off moisture.
Heat up oil in a wok till smoky.
Fry banana slices in one-layer batches for a minute or two or until crisp.
Lift chips out with slotted spoon and remove on paper towels.
Sprinkle with salt before serving.