CHAAT
5 apples
5 oranges
1 pound green grapes
1 pound black grapes
1 pound red grapes
4 bananas
1 pomegranate
3 teaspoons coriander powder
1-1/2 teaspoon red chilli powder
1-1/2 lemons (juiced)
Salt to taste
3 cups sugar
5 oranges
1 pound green grapes
1 pound black grapes
1 pound red grapes
4 bananas
1 pomegranate
3 teaspoons coriander powder
1-1/2 teaspoon red chilli powder
1-1/2 lemons (juiced)
Salt to taste
3 cups sugar
First peel off the fruits and slice into small sizes. Take whole coriander and red chilly and toast in a fry pan for 1 minute, then powder them. Mix together spice powder, lemon juice, salt, sugar, and juice from one orange, and mix together. Mix all together in a bowl with the sliced fruits, keeping banana aside for last. When everything is well mixed, add the bananas last the lightly mix in.
6 oz. canned guavas, drained
6 oz. honeydew melon
4 oz. pears
4 oz apples
4 oz tangerines
1/4 tsp cumin seeds, crushed
pinch chili powder
pinch finely ground black pepper
2-3 tbsp sugar
2 tbsp fresh orange juice
2 tsp lemon juice
fresh mint leaves, crushed as garnish
6 oz. honeydew melon
4 oz. pears
4 oz apples
4 oz tangerines
1/4 tsp cumin seeds, crushed
pinch chili powder
pinch finely ground black pepper
2-3 tbsp sugar
2 tbsp fresh orange juice
2 tsp lemon juice
fresh mint leaves, crushed as garnish
Cut up all fruits into small cubes or tiny segments so that the spices can mingle into fruits easily. Mix all spices together in a bowl, pour in sugar, orange and lemon juices, stir and shake the mixture to blend them. Pour over the fruit, mix gently, garnish with mint leaves and chill well before serving
2 cups mixed fruit chunks
1 tbsp. garam masala powder
1 tbsp. honey
2 medium sized tomatoes
2 green chilies
1 tbsp. chopped green coriander
2 tbsps. butter
2 tbsps. Cream
1/4 tsp. asofoetida
Salt to taste
1 tbsp. garam masala powder
1 tbsp. honey
2 medium sized tomatoes
2 green chilies
1 tbsp. chopped green coriander
2 tbsps. butter
2 tbsps. Cream
1/4 tsp. asofoetida
Salt to taste
Put butter in the kadai and fry finely chopped tomatoes and sliced green chilies. Pour in one cup of water. When it bubbles, add the fruits, honey, garam masala powder and salt to taste. Simmer for a few minutes. Drizzle cream on top. Sprinkle chopped green coriander and offer while hot.
PACHADI
Carrot - 2 medium
Curd or Yogurt - 1/2 cup
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Salt - 1/4 tsp
Dry Red Chilly - 1
Curd or Yogurt - 1/2 cup
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Salt - 1/4 tsp
Dry Red Chilly - 1
Peel the carrots and grate them coarsely. Add the curd and garnish with fried mustard, dhal and chilly. Add salt and mix everything well.
Grated Coconut - 2 tsp
Curds or Yogurt - 1/2 cup
Green Chilly - 1
Salt - 1/4 tsp
Chopped Coriander - little
Ginger - a small bit
Mustard Seeds - 1/4 tsp
Curds or Yogurt - 1/2 cup
Green Chilly - 1
Salt - 1/4 tsp
Chopped Coriander - little
Ginger - a small bit
Mustard Seeds - 1/4 tsp
Make a paste of the coconut, ginger, chilly, coriander and salt. Mix it well with the curd or yogurt and garnish with spluttered mustard seeds.
Cucumber - 1 small
Curd or Yogurt - 1/2 cup
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Salt - 1/4 tsp
Dry Red Chilly - 1
Curd or Yogurt - 1/2 cup
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Salt - 1/4 tsp
Dry Red Chilly - 1
Peel the cucumber and remove the seeds. Cut into very small pieces or grate it. Add the curd and garnish with fried mustard, dhal and chilly. Add salt and mix everything well.
Peeled and Chopped Ginger
6 Red Chillies
Grated Cocoanut (optional)
Salt to taste
1 Teaspoon ghee
1 Teaspoon Mustard Seeds
1 Teaspoon Urad Dhal
Asofoetida (perungayam)
Curry leaves (karivepillai)
6 Red Chillies
Grated Cocoanut (optional)
Salt to taste
1 Teaspoon ghee
1 Teaspoon Mustard Seeds
1 Teaspoon Urad Dhal
Asofoetida (perungayam)
Curry leaves (karivepillai)
Grind the chopped ginger, cocoanut and dry roasted red chillies to a paste. Add the paste to a bowl. Add salt to taste. Add yogurt to paste and mix well. To make the garnish, heat up a teaspoon of oil in a saucepan. After the oil gets warm, add the mustard seeds. After the seeds stop popping, add the urad dhal. After the dhal becomes brown, turn off the heat, add a pinch of asafetida and add curry leaves. Add the garnish to the pot. Mix well. Alternatively, the red chillies can be dry roasted with urad dhal as part of the garnish and added to the ground paste.
Mango - 1 small
Jaggery - 2 tbs
Urad Dhal - 1/4 tsp
Dry Red Chilly - 1
Mustard seeds - 1/4 tsp
Tamarind juice - 3/4 cup
Yoghurt - 1/4 cup
Jaggery - 2 tbs
Urad Dhal - 1/4 tsp
Dry Red Chilly - 1
Mustard seeds - 1/4 tsp
Tamarind juice - 3/4 cup
Yoghurt - 1/4 cup
Peel the mango and cut into small slices and pieces. Cook the cut mango in the tamarind water. After it is well cooked, add the jaggery and mix well. Bring the mix to a boil and add the fried mustard and dhal. Mix in the yoghurt and offer at room temp or chilled.
Mullangi (medium) 1
Green chillies 4
Curry leaves
Cilantro, handful
Mustard seeds 1 tsp
Blackgram dal 1/2 tsp
Turmeric powder 1 pinch
Ghee 3tsp
Green chillies 4
Curry leaves
Cilantro, handful
Mustard seeds 1 tsp
Blackgram dal 1/2 tsp
Turmeric powder 1 pinch
Ghee 3tsp
Grate mullangi and set aside. Cut chillies into small pieces. Heat ghee and fry the mustard seeds and black gram dal, then add curry leaves. When crispy, add chillies, mullangi and turmeric. Mix well, adding salt and cilantro, and cook on low heat for 10 minutes. When done, set aside to cool a bit. Mix in yoghurt and offer at room temperature.
2 cups pineapple pieces
1/2 cup water
Salt as per taste
3 tbsp sugar
1/2 tsp turmeric powder
1/4 tsp mustard
1 red chilli
1 tsp cumin seeds
3/4 cup grated coconut
2 tsp ghee
1/4 tsp mustard seeds
2 green chillies, slit
1/4 tsp urad dal
4-5 curry leaves
1/2 cup water
Salt as per taste
3 tbsp sugar
1/2 tsp turmeric powder
1/4 tsp mustard
1 red chilli
1 tsp cumin seeds
3/4 cup grated coconut
2 tsp ghee
1/4 tsp mustard seeds
2 green chillies, slit
1/4 tsp urad dal
4-5 curry leaves
Grind together mustard, chilli and cumin seeds. Grind coconut into fine paste. Mix coconut and chilli paste. Boil pineapple pieces in water with turmeric and salt. Cook till the pieces are tender. Add sugar and stir well. Cook till it reaches desired consistency (like a syrup). Add coconut mixture. Remove from heat. Heat oil and fry the urad dal and then mustard seeds. After seeds splutter add green chillies and curry leaves. Put the seasoning in the pineapple mixture. Cook for 1-2 minutes more than remove from fire and garnish with chopped coriander leaves
Pumpkin - 1/2 slice
Tamarind Juice - 1 cup
Rice Flour - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Dry Red Chilly - 1
Jaggery (Powdered) - 1/2 cup
Salt - a pinch
Curd or Yogurt - 1/2 cup
Ghee - 1/2 tsp
Tamarind Juice - 1 cup
Rice Flour - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Dry Red Chilly - 1
Jaggery (Powdered) - 1/2 cup
Salt - a pinch
Curd or Yogurt - 1/2 cup
Ghee - 1/2 tsp
Cut the pumpkin into pieces. Use tamarind juice, just enough to immerse the vegetable. Add salt and cook well. After the pumpkin is cooked, add the jaggery and stir until it dissolves and mixes well. Mix the rice flour in little water and add to the pachadi and bring to a boil. Garnish with the mustard and dhal fried in ghee. After the pachadi has cooled down, add the curd and mix well. You can also use sweet potatoes in place of pumpkin.
Daikon Radish 1 (cut in julliene strips)
Cucumber 1 (cut in 1/2 and then in thin slices)
Tomato (medium) 1 (cut in small cubes)
Green chillies 5 (cut in small pieces)
Yogurt 1/2 cup
Lemon Juice 2 tsp.
Salt 1/2 tsp.
Cucumber 1 (cut in 1/2 and then in thin slices)
Tomato (medium) 1 (cut in small cubes)
Green chillies 5 (cut in small pieces)
Yogurt 1/2 cup
Lemon Juice 2 tsp.
Salt 1/2 tsp.
Mix all the above ingredients together at least 1 hour before offering.
Tomato - 2 small (or) 1 medium
Salt - 1/4 tsp
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Curd or Yogurt - 1/2 cup
Dry Red Chilly - 3
Asafoetida - a pinch
Ghee - 1 tsp
Salt - 1/4 tsp
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Curd or Yogurt - 1/2 cup
Dry Red Chilly - 3
Asafoetida - a pinch
Ghee - 1 tsp
Heat up the oil and fry the mustard, urad dhal, chilly and asafetida. Add the cut tomatoes and fry for about 5 minutes over a low heat. After this is cooled down, mix it well with the curd and salt. You can also put the tomato in uncooked.
Okra - about 8
Curd - 2 tbs
Mustard Seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Dry Red Chilly - 1
Jaggery - 2 tsp
Tamarind Juice - 3/4 cup
Ghee - 1 tsp
Rice Flour- 1/2 tsp
Curd - 2 tbs
Mustard Seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Dry Red Chilly - 1
Jaggery - 2 tsp
Tamarind Juice - 3/4 cup
Ghee - 1 tsp
Rice Flour- 1/2 tsp
Cut the Okra into large pieces. Heat up the oil in a deep pan and fry the mustard, chilly and urad dhal. Add the cut okra and fry for some time. Add the diluted tamarind juice and salt. After the vegetable is well cooked, add the jaggery and mix well. Mix the rice flour with a little water and add to the pachadi.
RAITA
1 apple
3 cups fresh curd
1 tsp sugar
1 tsp black pepper
Salt to taste
3 cups fresh curd
1 tsp sugar
1 tsp black pepper
Salt to taste
Peel and cut the apple in small pieces. Beat curd till smooth. Add apple in curd. Then add sugar, pepper and salt, in this mixture of apple and curd. Mix well and chill an hour before offering.
4 Sweet firm apples - peeled, cored and grated
2 cups fresh yogurt - tied in muslin and hung for an hour to remove excess water
1/4 cup sharp cheese - grated
1/2 tsp salt
2 tsp mustard
1 cucumber - thinly sliced
1 tomato - thinly sliced
1 head lettuce - leaves washed and separated
1/2 tsp. asofoetida
2 cups fresh yogurt - tied in muslin and hung for an hour to remove excess water
1/4 cup sharp cheese - grated
1/2 tsp salt
2 tsp mustard
1 cucumber - thinly sliced
1 tomato - thinly sliced
1 head lettuce - leaves washed and separated
1/2 tsp. asofoetida
Mix apples, yoghurt, cheese, salt and mustard together. Chill for an hour. On a flat offering dish arrange lettuce leaves in the center. Pile the apple mixture on top. Surround with evenly placed cucumber and tomato slices. Chill for another hour before serving.
Bring milk to a boil, being careful not to burn or boil over. The milk must at least reach 185° F for two minutes. Desirable temperature is 200° F. Exposure to high heat changes the protein structure in the milk, needed to make Dahi. If the protein structure is not changed, the milk proteins do not coagulate to a firm yogurt, making it stringy. The pasteurization process does not change the protein structure enough to make Dahi. The commercial pasteurization process heats milk to only 162° F for 15 seconds, killing unwanted harmful bacteria only. Ultra-Pasteurization process on the other hand heats milk to 280° F for 2 seconds killing unwanted harmful bacteria and changing the protein structures needed to make Dahi. You can also use evaporated milk thinned with 50% water to make Dahi. It has the suitable protein structures. If you elect to use evaporated milk or the Ultra-Pasteurized milk, you will have to warm it to about 120° F before introducing the starting culture.
Turn off heat. Let it cool to tepid warm, cooling to 122° F but not below 105° F. Add starting culture. Incubate in a warm place for 7 hours. You have to keep the milk between 98° F to 105° F for proper incubation. Wrap it in a blanket and put it on a heating pad at low for about 7 hours. When 7 hours have passed, you should have a perfect batch of Dahi. Store it in the refrigerator.
Be sure to save culture from the new batch of Dahi each time. All the commercial Yogurts have stabilizers and texture enhancing compounds added. When you make Dahi, the cultures grow and the stabilizers don't. So, with each new batch you get a purer bacteria than the previous batch. By the time you get to third batch, it is almost same as if you were having homemade Dahi in India.
Why use an electric heating pad? The human body temperature is 98.6° F. The heating pads are designed so that at "low" setting they will not cause burns. They may go up to 115° F, still in a safe range for the culture.
Temperature & Culture Relationship of Dahi:
Culture becomes dormant below 90° F.
Culture is most active at 115° F.
Culture starts to die over 125° F.
Culture becomes dormant below 90° F.
Culture is most active at 115° F.
Culture starts to die over 125° F.
To make thicker Dahi, just add 4 Tablespoons or more of non-fat dry milk. Stir it in when milk has cooled down to 120° F. To make a creamier Dahi, add 1 pint (2 cups) of heavy whipping cream as the milk warms up. Heavy whipping cream available in the U.S. is Ultra-pasteurized, meaning it was heated to 280° F for two seconds. So, the protein structure is suitable to make Dahi. You can add the cream at any time to milk. Continue heating till the milk has reached 200° F. Turn off heat.
Dahi can be stored for up to 15 days at 40° F in the refrigerator. You can also freeze it for about a month without affecting Dahi’s cultures. To do so, whip Yogurt and put in a freezer bag and freeze. If frozen, thaw it in the refrigerator overnight.
1 cup boondhi
2 cups fresh curds
1 cup milk
2 tsp. ground sugar
1/2 tsp. red chilli powder
salt to taste
1/4 tsp. black salt
1/2 tsp. black pepper
2 cups fresh curds
1 cup milk
2 tsp. ground sugar
1/2 tsp. red chilli powder
salt to taste
1/4 tsp. black salt
1/2 tsp. black pepper
Beat the curds and milk together till smooth. Add all other ingredients, including boondhi. Mix well, chill for 1-2 hours. Serve chilled.
To make your own Boondis, just make a flavored batter of chickpea flour (besan) mixed with a little yoghurt or water. Add spicing like ginger, turmeric, asofoetida, or aromatics. Push through a sieve or utensil with holes into hot ghee, and fry the small balls/noodles until they golden crispy. Set aside and drain.
6 Tbsp Boondis (ready made)
2 cups Curd
1 Tsp Salt
¼Tsp Red Chilli Powder
¼Tsp Black Salt
¼ Tsp Roasted Cumin Powder
2 Tbsp Chopped Coriander Leaves
2 cups Curd
1 Tsp Salt
¼Tsp Red Chilli Powder
¼Tsp Black Salt
¼ Tsp Roasted Cumin Powder
2 Tbsp Chopped Coriander Leaves
Blend Curd with water to get medium consistency. Add salt, red chilli powder, black salt, and cumin powder and mix well. Add Boondis to it and also add chopped coriander leaves. Let the Boondis soak well in the curd so that they become soft. Serve Chilled.
2 cups Curd
½ cup chopped Coriander Leaves
2 Green Chillies
1 Tsp chopped Ginger
1 Tsp-Salt
½ Tsp Red Chilli Powder
¼ Tsp Roasted Cumin Powder
¼ Tsp Sugar
¼ Tsp Black Salt
½ cup chopped Coriander Leaves
2 Green Chillies
1 Tsp chopped Ginger
1 Tsp-Salt
½ Tsp Red Chilli Powder
¼ Tsp Roasted Cumin Powder
¼ Tsp Sugar
¼ Tsp Black Salt
Mash the ginger with a little water into a paste. Mix curd with water to get the desired consistency. Add all the ingredients to it and mix well. Serve Chilled.
2 cups Curd
1 cup Grated Cucumber
1 Tsp Salt
½ Tsp Red Chilli Powder
1 Tsp Roasted Cumin Powder
¼ Tsp Black Pepper, ground fine
1 cup Grated Cucumber
1 Tsp Salt
½ Tsp Red Chilli Powder
1 Tsp Roasted Cumin Powder
¼ Tsp Black Pepper, ground fine
Mix curd and water to get the medium consistency of Raita. Add all other ingredients to it and mix well. Serve chilled.
2 tbsps grated coconut
2 tbsps urad dhal (split black peas)
2 tbsps channa dhal (split yellow peas)
1" piece ginger finely chopped
6 green chillies finely chopped
1 cup yogurt
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sambhar masala
juice of 1/2 a lemon
a few curry leaves
salt to taste
2 tbsps urad dhal (split black peas)
2 tbsps channa dhal (split yellow peas)
1" piece ginger finely chopped
6 green chillies finely chopped
1 cup yogurt
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sambhar masala
juice of 1/2 a lemon
a few curry leaves
salt to taste
Heat ghee and fry the urad dhal and channa dhal for a few minutes. Remove and splutter the mustard and cumin seeds. Grind the coconut , chillies, ginger, curry leaves and fried dhals with a little water to make a paste. Add the fried mustard and cumin seeds. Stir the mixture into beaten yogurt and sprinkle with lemon juice, salt and sambhar masala. Mix well.
1/2 cup each of cooked beans, cucumber, carrots, radish (or substitute)
3 cups yogurt
Handful of desiccated coconut
5 green chillies
1 tsp mustard
A pinch of asofoetida
Salt
3 cups yogurt
Handful of desiccated coconut
5 green chillies
1 tsp mustard
A pinch of asofoetida
Salt
Grind together coconut soaked in water with green chillies and asofoetida. Set aside. After the cooked vegetables cool down add yogurt to desired consistency, and mix well. Add the ground mixture and blend well.
Beaten thick curds 1 1/4 cups
Chopped coriander leaves 1 cup
Coconut 1/2 cup
Ghee or oil 1/2 tsp
Green chilli 1/2 tsp
Red Pepper flakes 1/2 tsp
Cumin seeds 1/2 tsp
Salt 1/2 to 3/4 tsp
Mustard seeds 1/4 tsp
Chopped coriander leaves 1 cup
Coconut 1/2 cup
Ghee or oil 1/2 tsp
Green chilli 1/2 tsp
Red Pepper flakes 1/2 tsp
Cumin seeds 1/2 tsp
Salt 1/2 to 3/4 tsp
Mustard seeds 1/4 tsp
Heat half a tablespoon of ghee or oil, in a pan, and fry the coriander leaves along with the chilli, pepper and cumin seeds. Add the coconut, salt and curds, and grind into a smooth mixture. Keep aside in a bowl. Heat the remaining ghee or oil and the mustard seeds. When the seeds splutter, pour it into the raitha.
1 1/2 tbls. ghee
1/2 tsp. black mustard seeds
1 tbl. peeled fresh ginger, grated or made into a paste
1 tsp. seeded, chopped fresh green chili (or to taste)
1 cup sweetened coconut, ground in a blender to a coarse powder
1/4 tsp. salt
1 cup plain yogurt
1/2 tsp. black mustard seeds
1 tbl. peeled fresh ginger, grated or made into a paste
1 tsp. seeded, chopped fresh green chili (or to taste)
1 cup sweetened coconut, ground in a blender to a coarse powder
1/4 tsp. salt
1 cup plain yogurt
Heat oil and fry the mustard seeds until they start to pop. Add ginger and chili. As soon as ginger is lightly browned, turn heat to low. Add coconut and stir several times. Remove from heat. Combine salt and lightly beaten yogurt in a bowl. Add the coconut mixture. Refrigerate for at least 30 minutes to help develop the flavors.
2 cups Curd
1 Tsp Sugar
1 Tsp Salt
½ cup chopped Coriander Leaves
2 Green Chillies
¼ Tsp Roasted Cumin Powder
½ cup Pomegranate (Hindi term Anaar)
1 Tsp Sugar
1 Tsp Salt
½ cup chopped Coriander Leaves
2 Green Chillies
¼ Tsp Roasted Cumin Powder
½ cup Pomegranate (Hindi term Anaar)
Mash the green chillies into a paste. In a bowl, mix curd and water to get a medium consistency. Add all other ingredients to it and mix well. Serve Chilled.
2 pounds Curd (Yoghurt)
1 tablespoon crushed mustard seeds
1 teaspoon salt or to taste
2 cups shredded cucumber
1 cup shopped coriander leaves
1 tablespoon crushed mustard seeds
1 teaspoon salt or to taste
2 cups shredded cucumber
1 cup shopped coriander leaves
Place shredded cucumber in a sieve. Toss with a pinch of salt and let it sit for 30 minutes to allow extra water to drain away. Whisk the curd to a smooth consistency, add all the ingredients and stir well. Offer chilled.
1 cup sour cream
1 cup of yoghurt
1/4 finely chopped green bell pepper
1 green chilli
Small piece of ginger
Salt
1/2 tsp. Turmeric powder
1/2 tsp. Asofoetida
1/4 tsp. Red chilli powder
1tbsp. Ghee
1 Tomato
Few leaves of fresh Cilantro
1 cup of yoghurt
1/4 finely chopped green bell pepper
1 green chilli
Small piece of ginger
Salt
1/2 tsp. Turmeric powder
1/2 tsp. Asofoetida
1/4 tsp. Red chilli powder
1tbsp. Ghee
1 Tomato
Few leaves of fresh Cilantro
Mix sour cream and yoghurt nicely and set aside. Take a small frying pan and heat 1 tbsp. of oil. Add chopped green bell pepper to it. Let it cook for few minutes. In the mean time chop the ginger and green chilli and add to the pan. When the peppers are done add turmeric powder, salt, asofoetida and red chilli powder to it. Now add fine chopped tomato to it and cook it for 2-3 minutes then add fresh corainder leaves to it. Remove from heat and allow it to cool for 2 more minutes. Mix it with yogurt and sour cream mix, and offer.
2 tbsp. grated fresh coconut
3-4 dry red chillis
1/2 tsp. methi (fenugreek) seeds
Curry leaves
1 tsp oil to fry this
3 cups buttermilk or curds (yogurt)
Salt to taste
1 tsp coconut oil
3-4 dry red chillis
1/2 tsp. methi (fenugreek) seeds
Curry leaves
1 tsp oil to fry this
3 cups buttermilk or curds (yogurt)
Salt to taste
1 tsp coconut oil
Fry methi and red chillies in oil and grind it to a paste with the grated coconut. Mix this masala in the buttermilk adding salt to taste. Keep it on the stove and keep stirring. Don't let this boil. Fry mustard seeds in coconut oil and season the raitha with this, add curry leaves. You can add sautéed eggplant, okra, etc. if you like.
2 ripe tomatoes
1/3 cup kabuli channa (soaked overnight)
3 tbsp. channa dal
1/2 tsp. red chilli powder
1/2 tsp. dhania (coridander) powder
1/2 tsp.garam masala
1/2 tsp. salt
1/2 tsp. turmeric
1 tsp. cumin powder
1 tbsp. channa masala
1/8 tsp. cinnamon
1/8 tsp. clove powder
2 tbsp. ground sugar
1/2 tsp. black salt powder
salt to taste
1 1/2 cups fresh beaten curd
1 tbsp. coriander finely chopped
1/3 cup kabuli channa (soaked overnight)
3 tbsp. channa dal
1/2 tsp. red chilli powder
1/2 tsp. dhania (coridander) powder
1/2 tsp.garam masala
1/2 tsp. salt
1/2 tsp. turmeric
1 tsp. cumin powder
1 tbsp. channa masala
1/8 tsp. cinnamon
1/8 tsp. clove powder
2 tbsp. ground sugar
1/2 tsp. black salt powder
salt to taste
1 1/2 cups fresh beaten curd
1 tbsp. coriander finely chopped
Pressure cook kabuli channa, dal, salt to taste, till very soft. Drain excess water, keep aside. Cut stem and 'wrinkle' tops off tomatoes. Hull carefully. Add pulp to the boiled channa. Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon-clove powder. Boil further till a soft lump is formed and water has evaporated. Stuff the tomatoes with this mixture. Secure tops with a toothpick. Microwave for 1 minute. Cool, and chill in a refrigerator. Meanwhile, beat the curd till smooth. Add sugar, salt and chill. Just before serving, transfer tomatoes straight up to a shallow bowl. Remove toothpicks. Pour beaten curd all over them. Sprinkle roasted cumin powder, red chilli powder and salt. Garnish with coriander.
4-5 red chillies
1/2 coconut
Tamarind size of a small ball
1/4 cup curds
1 tsp asofoetida
Salt to taste
2 cups water
1/2 coconut
Tamarind size of a small ball
1/4 cup curds
1 tsp asofoetida
Salt to taste
2 cups water
In a food processor, grind the red chillies, coconut and tamarind. Mix this with the curds and the salt and add the water and serve cold.
2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar, Salt & black pepper according to taste
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar, Salt & black pepper according to taste
Stir the curd well, mixing in salt and sugar. If curd is thick add little milk or water. Cut all fruits in small cubes and add to the curd. Garnish with chopped coriander and pomegranate.
2 Cups Curd (Yogurt)
2-3 boiled Potatoes
1/2 tsp. Roasted cumin powder
Rock (or kosher) salt to taste
1/2 tsp. Red chili powder
1/2 tsp. asofoetida
Handful finely chopped coriander leaves
1-2 Green chilies chopped
2-3 boiled Potatoes
1/2 tsp. Roasted cumin powder
Rock (or kosher) salt to taste
1/2 tsp. Red chili powder
1/2 tsp. asofoetida
Handful finely chopped coriander leaves
1-2 Green chilies chopped
Cut boiled or fried potatoes into small pieces. Beat curd with water until smooth. Add salt, chili powder, green chilies, rock salt, asofoetida and cumin powder and mix well. Now add potatoes. Garnish with coriander.
2 cups curd
3-4 red chillies
1 tsp chopped mint leaves
1/2 tsp black pepper
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
3-4 red chillies
1 tsp chopped mint leaves
1/2 tsp black pepper
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Mix curd with salt, cumin powder, pepper powder, chopped mint and stir well. Keep it for ½ an hour and serve.
2 cups Curd
4 Tbsp finely chopped Cucumber
4 Tbsp finely chopped Tomato
4 Tbsp finely chopped Coriander Leaves
1 Tsp Salt
1 Tsp Asofoetida
½ Tsp Red Chilli Powder
½ Tsp Roasted Cumin Powder
1/2 Tsp Black Pepper, ground fine
4 Tbsp finely chopped Cucumber
4 Tbsp finely chopped Tomato
4 Tbsp finely chopped Coriander Leaves
1 Tsp Salt
1 Tsp Asofoetida
½ Tsp Red Chilli Powder
½ Tsp Roasted Cumin Powder
1/2 Tsp Black Pepper, ground fine
Mix Curd with water to get the desired medium consistency. Add chopped tomato, cucumber, and coriander leaves and mix well. Add salt, red chilli powder, cumin powder and black pepper. Serve chilled.
1 large or 2 medium cucumbers
3 tbsps oil (sesame or ghee)
1 tspn black mustard seeds
1 tspn white urad dal
1/2 tspn fenugreek (methi)
2-4 dried red chillies
1/2 tbsp tamarind (tamcon) paste
1/4 tspn asofoetida
Salt to taste
3 tbsps oil (sesame or ghee)
1 tspn black mustard seeds
1 tspn white urad dal
1/2 tspn fenugreek (methi)
2-4 dried red chillies
1/2 tbsp tamarind (tamcon) paste
1/4 tspn asofoetida
Salt to taste
Peel cucumber, slit into half, scoop out seeds. Slit into further narrow strips and cut tiny pieces as for kachumbar. Don't grate it, as you'll want the consistency of a 'chop'. Heat the oil and fry all ingredients except the tamarind. Mustard should stop spluttering and dal/methi should turn brown. Drain out these fried spices into a blender, leaving oil behind in pan. Add cucumber and stir fry for two minutes, no more. Add tamarind to spices in blender and with half the cucumber, run on low speed till everything looks coarsely ground and blended. Put in a bowl, add remaining cucumber pieces and mix well. Served chilled.
SALAD
1/2 a cucumber, finely chopped
1 carrot, shredded
1 small beetroot, shredded
1/2 cup finely chopped radish
2 medium-small tomatoes
2 green chillies, finely chopped
1/2 cup chopped fresh coriander leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
juice from 1/2 a large lime
few drops of mustard oil
1 teaspoon crushed peanuts
1 carrot, shredded
1 small beetroot, shredded
1/2 cup finely chopped radish
2 medium-small tomatoes
2 green chillies, finely chopped
1/2 cup chopped fresh coriander leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
juice from 1/2 a large lime
few drops of mustard oil
1 teaspoon crushed peanuts
Place all the vegetables in a large bowl. Add the seasoning and toss the salad until every thing is uniformly mixed. Sprinkle the lime juice, mustard oil and finally the crushed peanuts on top. Offer chilled, about 15 minutes after making.
Bittergourd sliced in thin circles 1 cup
Maida (flour) 1 teaspoon
Chilli powder 1/2 teaspoon
Salt a pinch
Ghee 2 tsp.
Mustard seeds 1/2 teaspoon
Methi seeds 1/4 teaspoon
Dried red chillies broken 2
Green chillies sliced 1
Chopped ginger 1 teaspoon
Asofoetida 1 teaspoon
Curry leaves few
Grated coconut 1/4 cup
Jeera 1/2 teaspoon
Curd 3 cups
Salt to taste
Maida (flour) 1 teaspoon
Chilli powder 1/2 teaspoon
Salt a pinch
Ghee 2 tsp.
Mustard seeds 1/2 teaspoon
Methi seeds 1/4 teaspoon
Dried red chillies broken 2
Green chillies sliced 1
Chopped ginger 1 teaspoon
Asofoetida 1 teaspoon
Curry leaves few
Grated coconut 1/4 cup
Jeera 1/2 teaspoon
Curd 3 cups
Salt to taste
Mix together maida, chilli powder, salt and sliced gourd. Set aside to marinate for 1 hour. Heat oil in a pan and splutter mustard seeds, methi seeds and dried red chillies. When chillies change colour add green chillies, ginger and curry leaves and fry till light brown. Grind together coconut and jeera and add to the mix in pan along with asofoetida. Fry till coconut turns light brown. Drain out excess oil. Separately deep fry marinated gourd in hot oil. Mix together fried gourd, coconut mix, curd and salt. Serve immediately. If you want to use the salad after a while add curd and salt to the dry ingredients 10 minutes before serving for a better taste.
2 cup boiled kabuli chana
2 potatoes
150 grams paneer
2-3 firm tomatoes
2 green chillies
1 bunch coriander leaves
Salt to taste
Red chili powder to taste
1 tsp chaat masala
½ tsp asofoetida
Juice of one lemon
2 potatoes
150 grams paneer
2-3 firm tomatoes
2 green chillies
1 bunch coriander leaves
Salt to taste
Red chili powder to taste
1 tsp chaat masala
½ tsp asofoetida
Juice of one lemon
Boil the potatoes (microwave for 5 mins or pressure cook) and cut them into tiny pieces. Finely chop tomatoes and green chillies. Cube the paneer into small pieces. In a large salad bowl mix together the boiled channa, potatoes, tomatoes, paneer and green chillies. Add salt, red chilie powder, chaat masala and lemon juice. Add finely chopped coriander leaves. Mix the whole salad together and chill for a couple of hours.
¾ lb. Chickpeas, soaked overnight
Fresh parsley, chopped
1 tbsp. fresh Tarragon, chopped
Parsley leaves
¼ tsp. asofoetida
Fresh parsley, chopped
1 tbsp. fresh Tarragon, chopped
Parsley leaves
¼ tsp. asofoetida
For the dressing:
2 Tbs. Lemon juice
1 tbsp. Mustard
2-3 tsps. Black pepper, ground
Olive oil 4 tbsps.
Salt to taste
2 Tbs. Lemon juice
1 tbsp. Mustard
2-3 tsps. Black pepper, ground
Olive oil 4 tbsps.
Salt to taste
Drain and rinse the chickpeas, put in a saucepan and cover with cold water. Bring to a boil, cover the pan and simmer for 1½ hours, until the peas are tender. Mix together lemon juice, mustard, salt and pepper. Slowly pour in the olive oil and whisk constantly. Drain the chick peas and immediately toss with the dressing, parsley and tarragon.
Payar Paripu
Moong Dal
Green Gram split
Kadala Paripu
Chana Dal
Bengal gram
4-5 green chillis
Kothumbari soppu (kothumalli, coriander, or dhaniya leaves)
Freshly grated coconut
Fresh cucumber and carrot, shredded
Lime juice
Mustard for oggarane' (tarka, vagar).
Moong Dal
Green Gram split
Kadala Paripu
Chana Dal
Bengal gram
4-5 green chillis
Kothumbari soppu (kothumalli, coriander, or dhaniya leaves)
Freshly grated coconut
Fresh cucumber and carrot, shredded
Lime juice
Mustard for oggarane' (tarka, vagar).
Soak 50 gms each of Hesaru beLe' and Kadale' beLe' separately for one hour. Grate the coconut to provide one handful of turi (grated material). Drain the water from hesaru beLe' and kadale' beLe'. Peel one cucumber and cut it into small pieces of the size of a pea (optional). Chop two green chilli. Keep one spoon of oil in a banale' (wok, kadai) warm it and put mustard. Wait till they split, then put the chopped green chillies, turn around and put a pinch of hing (kayam, asaphotida). Put the entire thing onto the bele. Add salt to taste and then squeeze the juice of half a lime. Turn around and then put the grated coconut. Adding cucumber or the carrot is purely optional and is not in any way necessary. It does alter the taste slightly. Cucumber makes the kosumbari a little watery and therefore it must be consumed rather quickly (half to one hour). Salt tends to bring out a lot of water from cucumber.
1 cup ripe, fresh mango, cubed
1 cup pineapple chunks (canned: drain, save juice to grind spice mix)
1 cup mango pulp (available in large cans in Indian grocery stores)
1/2 cup soyi (coconut gratings)
3 suki mirsaang (red chillies)
1/4 tsp. tamarind paste
1/2 tsp. salt
1/2 cup (or less) sugar
1 tsp. mustard seeds
1 cup pineapple chunks (canned: drain, save juice to grind spice mix)
1 cup mango pulp (available in large cans in Indian grocery stores)
1/2 cup soyi (coconut gratings)
3 suki mirsaang (red chillies)
1/4 tsp. tamarind paste
1/2 tsp. salt
1/2 cup (or less) sugar
1 tsp. mustard seeds
Mix salt, sugar, mango cubes, pineapple chunks, mango pulp in a large bowl. Stir well, keep aside covered. Grind in a mini-blender: coconut gratings, tamarind paste, mustard seeds, red chilies and pineapple juice. Add this ground spice mix to the bowl of fruit and stir till well mixed. Refrigerate. Serve cold. You can also add half a cup of green or red seedless grapes.
1/2 cup moong dhal or chana dhal
1 lime
4 cucumbers
2 green chilies
Salt to taste
Asafetida (perungayam or hing)
Finely chopped coriander leaves (kotthamalli)
1 teaspoon ghee
1 teaspoon cumin seeds (jeera)
3 teaspoons of grated fresh coconut
1 lime
4 cucumbers
2 green chilies
Salt to taste
Asafetida (perungayam or hing)
Finely chopped coriander leaves (kotthamalli)
1 teaspoon ghee
1 teaspoon cumin seeds (jeera)
3 teaspoons of grated fresh coconut
Soak the dhal for one hour. Chop the cucumber into thin small pieces. Mix the soaked dhal, cucumber, salt, grated coconut and coriander leaves. Add freshly squeezed lime juice. To make the garnish, heat up a teaspoon of ghee in a saucepan. After the ghee gets warm, add the cumin seeds. When it starts spluttering, remove from the fire and add green chilies. Mix everything and serve. You can also add grated carrot or finely chopped tomatoes or substitute chopped mangoes for lime. This can also be prepared without the dhal.
Litchis, 1 cup shelled
Potatoes 1 cup, boiled and quartered
Peas 1 cup, boiled
Cucumbers 1 cup, quartered
Macaroni 1 cup, boiled
Carrots 1 cup, boiled and quartered
Fresh green coriander 2 tablespoons, chopped
Cheese 1/2 cup, diced
Tomato 1 cup, quartered
Capsicum 1/2 cup
Juice of three lemons
Salt and pepper to taste
Potatoes 1 cup, boiled and quartered
Peas 1 cup, boiled
Cucumbers 1 cup, quartered
Macaroni 1 cup, boiled
Carrots 1 cup, boiled and quartered
Fresh green coriander 2 tablespoons, chopped
Cheese 1/2 cup, diced
Tomato 1 cup, quartered
Capsicum 1/2 cup
Juice of three lemons
Salt and pepper to taste
Mix all ingredients together and toss them in the lemon juice with salt and pepper. Chill the salad before adding the dressing.
2 1/2 T fresh Lime Juice
2 lg Mangoes
1 ts Salt
1 cup fresh orange juice
2 Serrano or jalapeno chiles, seeded and minced
1/8 tsp. asofoetida
Fresh coriander leaves
2 lg Mangoes
1 ts Salt
1 cup fresh orange juice
2 Serrano or jalapeno chiles, seeded and minced
1/8 tsp. asofoetida
Fresh coriander leaves
In a large bowl, combine 2 cups of water with the salt. Slice the mango flesh off the skin, and add the mangoes to the water, letting them stand for 40 minutes. Drain the mangoes and pat dry. Transfer to a large bowl and add the lime and orange juices. Sprinkle the chopped chiles over the mangoes, and garnish with the coriander.
1 bunch of methi leaves
1 carrot grated
1 tomato finely cut into small pieces
1 cucumber finely chopped
1 tablespoon lemon juice
Pinch of asofoetida
2 tablespoon of peanut powder
Salt to taste
1 carrot grated
1 tomato finely cut into small pieces
1 cucumber finely chopped
1 tablespoon lemon juice
Pinch of asofoetida
2 tablespoon of peanut powder
Salt to taste
Finely chop the methi leaves and add all the above ingredients.
Moong dal - 1 cup
Chopped cucumber - 2 Tbsp
Chopped green chillies - 1 tsp
Chopped dhone pata (corriander leaves/cilantro) - 2 Tbsp
Diced cooked potato - 3/4 cup
Black pepper 1/2 tsp
Asofoetida, 1 tsp.
Salt to taste
Sprinkling of lime juice (optional)
Chopped cucumber - 2 Tbsp
Chopped green chillies - 1 tsp
Chopped dhone pata (corriander leaves/cilantro) - 2 Tbsp
Diced cooked potato - 3/4 cup
Black pepper 1/2 tsp
Asofoetida, 1 tsp.
Salt to taste
Sprinkling of lime juice (optional)
Soak the moong dal in water overnight, drain and place in a large bowl. Mix in the rest of the ingredients and toss the salad. You can add as much or as little of the other ingredients. The potato can be either boiled or fried (or both!) but must be cut into small pieces. Makes for a simple, nutritious breakfast.
4 ripe but firm sweet pears
½ medium cucumber
½ cup black or green seedless grapes
½ medium cucumber
½ cup black or green seedless grapes
Peel and core the pears. Dice three of them and thinly slice the fourth. Slice the cucumber in half lengthways, and scoop out seeds. Slice ½ of the cucumber into thin slices and dice the rest. Make a bed of the pear and cucumber slices in a small salad bowl. Put the remaining pear, cucumber and grapes (reserve 5 or 6 grapes) into a bowl and toss them in a salad dressing of choice. Pour this mixture over the bed of pear and cucumber slices. Garnish the salad with the reserved grapes, chill and offer.
1 cup Basmati rice
1 Apples diced
1 small cup boiled green peas
Few Cauliflower florets boiled
1 lemon juice
Salad leaves to garnish
Cabbage (shredded) for garnishing
Salt & pepper to taste
1 Apples diced
1 small cup boiled green peas
Few Cauliflower florets boiled
1 lemon juice
Salad leaves to garnish
Cabbage (shredded) for garnishing
Salt & pepper to taste
Boil the rice then let it cool. Once cool, add apples, green peas, cauliflower florets, salt and pepper. Add lemon juice and toss well and transfer to serving dish lined with salad leaves. Garnish with shredded cabbage and coriander leaves
1 Can Sliced Beets
2 Tomatoes
2 Green peppers
1 Tblsp. black pepper
½ Tsp Asofoetida
Salt to taste
1 Tblsp Lime juice
2 Tomatoes
2 Green peppers
1 Tblsp. black pepper
½ Tsp Asofoetida
Salt to taste
1 Tblsp Lime juice
Slice green pepper and tomatoes, then add beets and mix together. Add black pepper, salt and lime juice and mix well. Arrange nicely on a plate and offer.
1/3 t. salt
1/3 t. ground toasted cumin
1/8 t. cayenne
fresh ground pepper
juice 2/3 lemon
1 large cucumber, cut in half then in spears.
1/3 t. ground toasted cumin
1/8 t. cayenne
fresh ground pepper
juice 2/3 lemon
1 large cucumber, cut in half then in spears.
Mix the spices, then sprinkle the cucumber with the lemon juice and spice mix.
For the Chutney:
Coriander 1 bunch
Mint (Optional) A few leaves
Green Chillies 2-3
Salt to taste
Sugar (Optional) 1/2 teaspoon
Lime juice of 1/2
Coriander 1 bunch
Mint (Optional) A few leaves
Green Chillies 2-3
Salt to taste
Sugar (Optional) 1/2 teaspoon
Lime juice of 1/2
For the Salad:
Tomatoes 2
Carrots 2
Capsicum 1
Bean sprouts(Optional) 50 gms.
Paneer (from skimmed milk) 100 gms.
Salt to taste
Few slices of Brown bread toasted slightly
Tomatoes 2
Carrots 2
Capsicum 1
Bean sprouts(Optional) 50 gms.
Paneer (from skimmed milk) 100 gms.
Salt to taste
Few slices of Brown bread toasted slightly
Finely chop the tomatoes and capsicum. Peel and grate the carrots. Shred the paneer. Put all the ingredients of the chutney in the mixer and blend with a little water to a fine paste. Remove the chutney in a wide mouthed dish. Add all the ingredients including the sprouts to the chutney and mix well. Put the mixture on the toasted bread and bake in a medium hot oven or on the tawa till the bread becomes crisp. Offer hot.
Green Gram Dhal - 2 tbs
Lemon - 1/2
Mustard seeds - 1/4 tsp
Urad Dhal - 1/2 tsp
Salt - 1/2 tsp
Green chilly - 1
2 Carrots or 1 Cucumber
Lemon - 1/2
Mustard seeds - 1/4 tsp
Urad Dhal - 1/2 tsp
Salt - 1/2 tsp
Green chilly - 1
2 Carrots or 1 Cucumber
Soak the gram dhal in water at least 1/2 hour in advance. Peel the vegetable and if using carrots, simply shred them. If using cucumber, remove the seeds and cut into very small pieces. Drain the water from the dhal and add to the vegetable. Fry the urad dhal and mustard and add along with the salt and finely chopped green chilly. Add the juice from the lemon and mix well.
MISCELLANEOUS
2 cups Thor (Banana Pith)
Mustard seeds 1 tsp
Slit green chilies 2
Mustard paste 1 tsp
Yoghurt 2 tbsp
Salt and sugar to taste
Mustard seeds 1 tsp
Slit green chilies 2
Mustard paste 1 tsp
Yoghurt 2 tbsp
Salt and sugar to taste
Put mustard seeds and the slit green chllies in hot oil so that it sputters. Put the Thor (finely diced) in the oil. Stir fry for a few minutes. Add the mustard paste and the yoghurt along with the salt and sugar. Cover and cook for a few minutes. Offer at room temperature.
Ripe 3, medium size mangoes (Raspuri or Peter)
Pineapple 1 small
Coconut 1
Red chillies 4
Mustard seeds 1 tsp
Sugar 3 tbsp or to taste
Pineapple 1 small
Coconut 1
Red chillies 4
Mustard seeds 1 tsp
Sugar 3 tbsp or to taste
Peel and cut the mangoes and the pineapple into cubes. Add sugar and salt and set aside. Roast the chillies in 1 tsp of hot ghee and grind with grated coconut to a smooth paste, adding the mustard towards the end so that the mustard is not ground very smooth. Add this paste to the fruit pieces and add enough water so that the ground mixture is like a thick creamy liquid.
Half ripe mangos - 2
Grated fresh coconut - 3 tblsps.
Red chilies - 10
Coriander seeds - 1 Tblsp.
Urad dhal - 1 1/2 tsps.
Fenugreek - 1/4 tsp.
Salt to taste
Tamarind paste, thinned
Jaggery to taste
Ghee - 2 Tblsps.
Red chilies - 2
Mustard seeds - 1/4 cup
Curry leaves - few
Grated fresh coconut - 3 tblsps.
Red chilies - 10
Coriander seeds - 1 Tblsp.
Urad dhal - 1 1/2 tsps.
Fenugreek - 1/4 tsp.
Salt to taste
Tamarind paste, thinned
Jaggery to taste
Ghee - 2 Tblsps.
Red chilies - 2
Mustard seeds - 1/4 cup
Curry leaves - few
Use mangoes which are a little sour and sweet in taste. Scrape outer skin and cut into medium pieces. Cook in water or in tamarind extract till mangoes are soft. Fry the grated coconut in a little oil until it turns brown. Dry roast other spices separately. Grind them together with coconut. Add this mixture to the cooked mangoes and add salt and jaggery. Boil for few minutes and remove from fire. Season with mustard seeds, red chilies and curry leaves. Offer at room temperature or chilled.
Curds - 3 cups
Ginger - 1/2 inch
Green Chilies - 2
Jeera (cumin) - 1 tsp
Coriander, handful
Salt to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 5 to 6 leaves
Asafoetida - 1/4 tsp
Ginger - 1/2 inch
Green Chilies - 2
Jeera (cumin) - 1 tsp
Coriander, handful
Salt to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 5 to 6 leaves
Asafoetida - 1/4 tsp
Grind Ginger, Chilli, Jeera, and Coriander to a paste. Blend this paste along with curds and salt. Add water if necessary. Next, heat oil in a kadai, add mustard seeds, curry leaves and asofoetida to it. Mix this seasoning to the previously blended buttermilk. Serve like a raita beside rice, or as a savoury drink.
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