Mirchi Ka salan

Ingredients:
6 long green chillies(bajji menasinakai)
1 cup ground nuts
1/4 cup sesame seeds
2-3 cardamom seeds
2 cloves
1 1/2 tsp cumin seeds
1 tsp peppercorns
1/4 cup coriander seeds
1 tsp methi seeds
1/4 inch cinnamon
1 cup grated coconut
salt and red chilli powder to taste
1 tsp garam masala powder
1 onion (finely chopped)
2 tsp tamarind pulp
1 tsp ginger -garlic paste
oil for frying
 Procedure:Slit the chillies in the middle and remove the seeds.Roast groundnuts until brown and remove the peel.Roast cumin seeds,peppercorns,coriander seeds,methi,cinnamon,cloves,cardamom and sesame seeds in a low flame until the sesame seeds turn golden brown.Grind all the ingredients roasted with coconut into a very fine paste.Heat some oil in a pan,add the onions and add the garlic paste after the onions turn translucent and roast for a few seconds.Now add the ground mixture.If the mixture is very thick add adequate  amount of water as the chillies should cook in this gravy.Now add the garam masala and tamarind pulp and then season with salt and red chilli powder.Serve hot with rice or roti.

Jackfruit Pakoda

Ingredients:
10 jackfruit pieces (finely chopped,boiled and mashed)
1/2 cup rice flour/akki hittu
1 cup gram flour/kadlehittu/besan
1 tsp cumin seeds
1/2 tsp turmeric
salt and red chilli powder for seasoning
a pinch of baking soda
ginger paste
oil for frying

Procedure:

Mix all the ingredients except the oil into a batter.Heat oil for deep frying.Add around 2 teaspoons of the hot oil into the batter.Take small portions and deep fry in oil.

Stuffed Hagalkai/Bitter gourd

Ingredients:
6 baby bittegourds/hagalkai
1 medium sized onion(finely chopped)
2 medium sized tomatoes/tamarind (finely chopped)
3 tsp fresh coriander leaves(finely chopped)
1/2 tsp turmeric powder
1 tsp cumin powder
1/2 tsp amchoor/dry mango powder(not required when tamarind is used)
2 tsp coriander powder
2 tsp kitchen king powder
salt and red chilli powder for seasoning
2 tsp cumin seeds
2 tsp ginger paste(garlic paste can also be used with it)
1 tsp asafoetida
1 tsp sugar
2-3 tsp lemon juice
oil for frying

Procedure:Peel the outer skin of bitter gourds and slit in the middle.Remove all the seeds.Mix these bitter gourds with 3 tsp of salt and 2 tsp of turmeric thoroughly and leave it for 12 hours.Mix the onion and tamarind with the dry ingredients and stuff it into each of the bitter gourds.Heat sufficient amount of oil for shallow frying.Add the cumin seeds ,asafoetida and ginger paste and roast.Now add in the stuffed bitter gours.Place a lid on top of the pan and fill it with water.Allow it to cook until the bitter gourds are completely soft.Finally add a pinch of sugar and lemon juice.Garnish it with coriander leaves.Serve it with rice/chapati.


If  a gravy has to be prepared to go with chapati/roti it is preferable to use tomatoes.For a dry gravy for rice use tamarind.

Sweet corn and vegetable soup

Bajjis! pakoda! with a cup of steaming hot soup or chai is something I yearn for during the monsoons...Today seemed to be the perfect day.. a cloudy,chilly,rainy day to snuggle up in bed with a good book and enjoy these hot yummy treats..slurrp!

Ingredients:

1/2 litre milk(boiled)

2 tsp butter

1 cup boiled vegetables(finely chopped carrots,beans,cauliflower and sliced baby corns)

1/2 cup sweet corn

salt and pepper for seasoning

2 tsp cornflour/flour

Procedure:

Heat butter in a pan.Boil the milk in the butter.Add the vegetables and corn into the milk and allow it to cook until the corn is soft.Take cornflour in a bowl and mix it with some water to get a liquid paste.Add the paste into milk to thicken the soup.Season the soup with salt and pepper and serve hot.

Doddapatre soppina thambuli

I have always been told that doddapatre soppu /coleus aromaticus has a lot of medicinal values.I found some information about it in wikipedia as well.

The juice of the leaves for dyspepsia, asthma, chronic coughs, bronchits, colic, flatulence, rheumatism. The dose is one tablespoonful of the fresh juice every hour for adults and one teaspoonful every two hours, four times daily, for children. As an infusion, 50 to 60 grams to a pint of boiling water, and drink the tea, 4 to 5 glasses a day. For chilldren, 1/2 cup 4 times daily.

· For otalgia (ear aches), pour the fresh, pure juice into the ear for 10 minutes.
· For carbuncles, boils, sprains, felons, painful swellings: Apply the poultice of leaves to the affected area, four times daily.
· For sore throats, a decoction of two tablespoonfuls of dried leaves to a pint of boiling water, taken one hour before or after meals.
· Decoction of leaves is given after childbirth.
• In India, leaves are used traditionally for bronchitis, asthma, diarrhea, epilepsy, nephro-cystolithiasi, fever, indigestion and cough.

Ingredients:

10 doddapatre leaves

1 1/2 tsp urad dal

1 tsp peppercorns

1/2 tsp cumin seeds

1 tsp oil

1/2 cup dried or fresh coconut (optional)

salt for seasoning

1 cup yogurt

Procedure:

Heat the oil in a pan .Add the cumin seeds,urad dal and peppercorns and roast.Add in the leaves after the dal turns golden brown and roast for around 3 minutes frequently stirring it.Grind this mixture with coconut into a very fine paste.Mix it with yogurt and salt.Serve it with rice.

Rotti

Rottis are traditional quick breakfast recipes in karnataka.Healthy,nutrious and very filling.You can make all kinds of variations with these,wheat/godi rotti,akki/rice rotti,ragi rotti,mosaru/curd rotti ,jolada rotti ,tholadakki hittina rotti etc

Ingredients:

Mosaru/curd rotti:

2 cups rice flour

1 1/2 tsp cumin seeds

yogurt

1 cup grated coconut (optional)

2 green chillies(chopped finely)

salt for seasoning

oil for frying

Akki/rice rotti:

2 cups of rice flour

1 cup grated cocunut

2 greeen chillies

1 carrot (grated)

1/2 cup coriander leaves(finely chopped)

1 capsicum (very finely chopped)(optional)

onions(finely chopped)

1 tsp cumin seeds

salt for seasoning

water(to mix into a dough)

oil for frying

Raagi rotti:

2 cups of ragi

1/2 cup sabakki soppu/dill leaves or tender drumstick leaves

2 green chillies

1/2 cup onion(optional)

salt for seasoning

water

oil for frying

Godi/wheat rotti:

2 cups wheat flour

2 green chillies

1/2 cup curry leaves

1 cup grated cocunut

salt for seasoning

water

oil for frying

Procedure:Mix all the ingredients except yogurt/water and oil.Add the yogurt/water depending on the requirement and knead into a soft dough.Grease a tava and spread a small portion of the dough evenly through out the tava by patting it.Make sure the dough spread is not very thin.Roast by adding a teaspoon of oil on it.Serve it hot with chutney,pickle and yogurt.

Hara Bhara Kebab

Ingredients:

500 gms of fresh palak leaves(blanched)

100 gms paneer

10 salt bread slices

salt for seasoning

1 1\4 tsp green chilli paste

2 tsp flour(maida)

2-3 tsp kitchen king\garam masala powder

cashew nuts for garnishing

oil for frying

Procedure:Grind all the above ingredients into a dough .Heat the oil for frying and add around 2-3 tsp of hot oil into the dough.If the dough gets watery add maida and adjust the dough.Make small round cutlets .Stick one small cashew nut piece on top of each one of them and deep fry.If you find that the cutlets are breaking up due to excess of water either add in some more bread slices into the dough or shallow fry into tikkis.Make sure excessive amount of paneer is not added into the dish,this is one of the reasons why the kebabs may break when you fry them.

Paneer kofta curry

Ingredients:

For kofta:

Paneer tikki(previous recipe)

For gravy:

1 bunch spinach leaves

2 tsp ginger garlic paste

2 onions (cut into halves)

6-7 cashew nuts

2 tsp khus khus

1 tsp cumin

1 1\2 tsp chilli powder

1 1\2 tsp coriander powder

2 tsp kitchen king\garam masala

1\2 tsp amchoor powder

1\2 tsp turmeric powder

salt for seasoning

cream and fresh coriander for garnishing

Procedure-For the koftas follow the paneer tikki recipe.I prefer shallow frying the koftas when all the ingredients are cooked or do not need much of cooking than deep frying the koftas as you get to use very less oil and its healthier.For the curry,palak as a base for paneer koftas enhances the taste of paneer so I opted for palak rather than the normal tomato based curries.Blanch the palak leaves.Do not overcook it as by doing this the nutrients and the colour is lost.Grind it into a coarse paste.Let it not be very smooth as in the case of palak paneer.Soak the cashews,khus khus and onions in some milk for 5 minutes and then grind into a very fine paste.Heat oil in a pan and add jeera and ginger garlic paste and roast till golden brown.Now add the palak paste and cook for 5 minuts.Add the ground cashew paste and allow the curry to cook for 2 minutes.Add all the dry ingredients and stir well.Finally add in the koftas.After adding the koftas ,stir only if necessary to ensure the koftas do not break.Garnish with fresh cream and coriander.Serve hot with roti,naan,parantha etc.

Paneer Tikki

These are multipurpose tikkis :) you can have them as tikkis,stuff them in burgers or even use them in kofta curries they go perfectly with every dish. :)

Ingredients:

2 cups mashed paneer/1 block of commercially available paneer (150 gms)

1 cup american corn

2 green chillies(finely chopped)

3 tsp chopped coriander

salt for seasoning

1/2 tsp cumin powder

1 tsp coriander powder

1/2 tsp amchoor

3-4 slices of salt bread(for binding)

2 tsp kitchen king

salt for garnishing

Butter

Procedure:Mix all the above ingredients into a soft dough and make small tikkis.Heat butter in a pan and roast the tikkis until brown and crisp.Serve it with green chutney.

Cheeselings

Ingredients:

1 cube cheddar cheese(grated)

1 cup maida

1 tsp butter

water

salt and pepper for seasoning

oil for frying

Procedure:Mix all the ingredients with water and knead into a fine dough.The consistency of the dough should be similar to the puri dough.Now using a rolling pin make thin.Using a rolling -pin,roll out the dough into a thin ,round patty and cut it into small diamonds.Deep fry these diamonds in adequate amount of oil.

Raw Banana Kebab

Ingredients:

1 Raw Banana

1 cheese cube(grated)

5 tsp butter

1/4 tsp jeera powder

1/4 tsp dhania powder

1 tsp kitchen king powder

salt and pepper for seasoning

2 tsp of flour (maida)

Procedure:

• Cut the raw banana in the centre and boil it in hot water.Do not remove the peel.
• Remove the peel of the soft boiled banana and mash it completely.
• Roast the banana in a teaspoon of butter until it turns golden brown.
• mix the grated cheese into the roasted mixture and add all the dry spices and knead well.If the dough is a little watery and some flour and knead.
• Make a watery paste of maida in a bowl.
• Roll the dough into small cutlets ,dip it into the maida paste and shallow fry in butter till the kebabs are crisp and brown.

Fruit Cream

We often have Italian guests for dinner and they prefer something bland,this was one of the dishes in the menu,a soft creamy easy to make desert.

Ingredients:

2 cups-Mangoes(chopped)

1 cup-Apple(chopped)

4-5 pineapple rings (canned)

100 ml amul fresh cream

sugar to taste

Procedure:Whip the cream into a soft flowing consistency.Add in the fruits and the sugar and give a it a stir.Serve cold.

Spinach and corn gratin

Ingredients :

1\2 Litre milk

2 cubes-Cheddar

Salt ,pepper,mixed herbs(oregano, dried basil) for seasoning

2 cups finely chopped spinach

1 cup corn

1\2 cauliflower florets

2 tsp cornflour or maida

1 tbsp butter

bread crumbs or powdered biscuits(rusk biscuits can be used)

Procedure:Heat the butter in a pan.Add the milk and boil it.On a low flame add the cheese cubes and keep stirring for the cheese to melt.Boil the spinach,cauliflower and corn with little salt.Add the boiled vegetables to the mixture prepared.Add in the maida and keep stirring to ensure there is no formation of lumps.Keep stirring until the mixture thickens.Transfer it into a bowl and place a layer of powdered biscuits on it.It can also be garnished with grated mozzarella cheese and kept in the oven until the cheese melts and turns golden brown.Gratin can also be prepared using broccoli .Broccoli and cauliflower gratin tastes great...

Corn and paneer pulao

Ingredients:

1 cup American corn

1 tsp Ginger garlic paste

2 Cloves

3 Cardamom(use the skin and the seeds)

1 Green chilly

1/2 tsp Cinnamon powder

1 cup paneer

1 tsp cumin seeds

salt

100 grams Basmati rice

2 tsp Ghee

Dry fruits for garnishing(optional)

Procedure-Boil the rice .Heat ghee in a pan add the ginger garlic paste,cardamom,cumins,green chilly,cloves and fry.Add the frozen american corn,a cup of water,salt and cinnamon and allow the corn to cook.Add the paneer and give a quick stir.Mix this into boiled rice and add a little more of salt if necessary .Garnish with dry fruits.

Servings:2

Malai mushroom with paneer

Ingredients:

1 cup Button mushrooms (cut into halves and soak in water)

1\2 cup Milk/Fresh Cream

2 Cloves

4 Cardamoms(skin removed)

1 medium sized Onion(chopped)

8-10 Cashew nuts

1 tsp Kitchen king masala

Salt

1\2 cup Paneer cubes (raw or fried)

1 tsp Ginger garlic paste

1\2 cup Poppy seeds

1 tsp-Cumin(Shahi jeera)

2 tsp oil

2-Chillies(cut into halves)

1 tsp Kasoori methi
2 tsp-Fresh cream

Procedure

Heat oil in a pan.Add ginger garlic paste ,cumin and saute till it becomes golden brown.Boil the cashews,poppy seeds,chillies,cloves,cardamom and onions in 1/2 cup of water for around 15 minutes and grind to a fine paste.Add the ground mixture to the pan and boil for 2-3 minutes ,add the mushrooms and allow the gravy to cook.After the mushrooms are completely cooked add the paneer , kitchen king masala,milk .Add a little of water if the gravy is too thick.Season with salt and kasoori methi and allow it to cook for another 2 minutes.Finally if the curry is not tangy some lemon juice can be added.Garnish with fresh cream.Serve hot with rotis,parathas,pulao .

Servings-2

Homemade Paneer

Making paneer seemed like I was performing titration in a chemistry lab :)...Keep adding the lemon juice into milk..and at one point of time the milk completely curdles and you get the soft creamy paneer! :)

Ingredients

1 Litre whole fat milk (used Nandini orange packet milk)

Lemon juice (use 2 medium sized lemons)

Procedure-Heat 1 Litre of milk in a pan.When it comes to a boil add the lemon juice.Do not add all the lemon juice at once as the paneer may become sour due to excessive lemon content.Add a teaspoon give the milk a stir and check if the milk is curdling..Repeat this until the all the milk curdles.Throughout the process the milk has to be stirred continuously.After the milk has curdled separate the water using a sieve.Transfer the slimy mixture obtained into a muslin cloth and away the water completely and then squeeze the cloth to remove the water until a solid ball of paneer is obtained.Chill the paneer for an hour and use it.

American Chopsuey

I have always loved this dish ...I have tried to make it a couple of times earlier but I never got the proportions right ...This time it was a big hit! :).I also figured out that chop -suey means "mess" in chinese...This is a mess which you will fall in love with :)

Ingredients:

White cabbage-1 cup(shredded)

Purple cabbage-1 cup(shredded)

Onion-1 medium sized (chopped)

Corn kernels -1\2 cup

Cauliflower florets-1\2 cup(half cooked)

Broccoli florets-1\2 cup(half cooked)

Carrot rings-1\2 cup

Capsicum-1\2 (sliced)

Ginger -garlic paste-2 tsp

Tomato ketchup -3 tbsp

Soya sauce-1 1\2 tsp

Red chilli sauce-2 tsp

Pepper and salt

Hakka noodles -1 packet (boiled)(I used chings)

Vegetable oil-2 tsp

Maida-2 tsp

Water

Oil for frying

Procedure:

Sauce:Heat oil in a pan.Fry onions till they become transluscent.Add the ginger -garlic paste and fry.Now add the tomato ketchup,soya sauce,chilli sauce and give it a quick stir.Toss all the vegetables into the pan and heat the sauce until all the vegetables are half cooked and crisp.Mix water and maida in a small bowl to get a watery paste and pour it into the sauce.This will thicken the sauce.Add around 1\8 of the boiled noodles.Finally season the sauce with salt and pepper.

Noodles-deep fry the rest of the boil noodles.Crush them into small pieces and serve with the sauce

Almond Soup

Finally!!done with my exams....it definately calls for a celebration...doesnt it?3 months of fun n frolic!!and 3 months in which I can make use of my culinary skills to the fullest :)..The last exam always makes me feel soo blank and lost....I thought I should start off with my cooking just after my exam...and the best thing you can do after a tiring day is something simple and soothing...almond soup was the best option ....:)

Ingredients:

1\4 Unsalted butter

1\4 cup-Peeled almonds

2 tsp Butter

1\2 cup Flour(maida)

1 1\2 cup Milk

Pepper and salt

Mixed herbs(oregano,basil,thyme,rosemary)

Chilli paste-1\2 tsp

Procedure:

Soak 1\4 cup of almonds in water for around 2 1\2 hrs and then peel the almonds.Chop around 4-5 of those soaked almonds into tiny pieces and grind the rest with milk into a fine paste.

Add adequate amount a milk required to make into a fine paste.make sure its not watery.In a pan add the butter and roast the maida for sometime.Add the milk and keep stirring the mixture while you are adding the milk to prevent the formation of lumps.Add the almond paste,chilli paste,salt ,pepper,mixed herbs and garnish with chopped almonds....

Stuffed lady's finger

One of the reasons why I like vacations is that I can prepare lunch for my dad and it gives me great pleasure when i get it hear "it was yummy" from my dad and his friends :).This was one the recipes which got whistles and applause :)

Ingredients:

1\4 kg lady's finger

2 tbsp gramflour(kadlehittu)

salt and chilli powder to taste

1tsp cumin powder

1 1\2 tsp coriander powder

1\2 tsp turmeric powder

1 1\2 tsp garam masala powder

2 tsp-oil

2 tsp-lemon juice

1 tsp-ginger garlic paste

Procedure

Slit the lady's finger in between lengthwise after cutting both the ends
(take care not to split it into 2)and remove the seeds .Mix all the dry ingredients and add a little of water so that its gets the consistency of a dough.Stuff this mixture into the lady's finger carefully.Heat oil in a pan and ginger garlic paste and allow it to fry for a minute .Add onions and saute until it becomes transperent.Now place the lady's finger in the pan and allow it to cook.I would recommend you to use a flat non-stick pan and make sure the paste prepared is not watery as it will pour out of the vegetable.It will take around 10-15 minutes to cook.Garnish it with lemon juice.

Chilli cheese toast

This one is a lipsmacking apetiser..I just tried to make something to fill my starving stomach at 3 AM today.. and .this is what I came up with :).I also realised that when you are using cheese in your preparation it can never become a mess(unless you make extra efforts to spoil the dish ;) )

Ingredients:

1 cube Cheddar cheese(i used milkman cubes )

1 Tomato chopped

Chopped chillies/chilli flakes

2-3 tsp Cream
Oregano

Salt

Bread-2 slices

Procedure:Mash the cheese and make it into a paste,add in the tomatoes,chilli flakes,salt,oregano

cream.Toast the bread and apply the mixture prepared on it and then toast it until it gets crisp..

Olives and cheese sandwich

This is one of my friend's aunt's recipe.I tried it out with some slight modifications and oh my god..this is by far the best sandwich i have ever tasted..try it my friends..you will love it !!

Ingredients:

garlic mayonaise-1 tbsp

gratted cheddar-quarter cup

sliced pickled olives-2-3 tsp

finely chopped mushroom-1(optional)

tomato ketchup

mixed herbs(oregano,thyme,rosemary,dried basil) and chilli flakes for seasoning

bread -4 slices

Procedure:Mix mayonaise,grated cheese,olives and mushroom in bowl.Spread a thin layer tomato ketchup on bread and then spread the prepared mixture generously add mixed herbs and chilli flakes and toast it.I use the sandwichmaker,for those of use who prepare sandwiches using the stove..first prepare plain toast add in the filling and heat them on a pan for a while.

Homemade pizza sauce

Ingredients:
olive oil-2-3 tsp
4-Medium sized tomatoes finely chopped
1 Capsicum finely chopped
1 Onion
1 tsp-Garlic paste
2 Green chillies
3-4 Basil leaves crushed
Salt to taste
Chilly flakes and mixed herbs for garnishing
Tomato ketchup-3-4 tsp



Procedure:

Take olive oil in a pan.Add the garlic paste,after it gets roasted add the chopped onions and stir till they get transparent.Add the tomatoes and capsicum and cook for a while.Grind these with chopped green chillies and basil leaves into a fine paste,now again boil it for a while.Add salt ,mixed herbs and red chilly flakes and tomato ketchup.For the best taste store the sauce for a day and then use it .
Marinara dip can also be prepared with the same ingredients,make sure you do not add the capsicum while preparing the marinara dip.

Bread Halwa

This is one dish which u can serve in notime...it can comfortably be your life saver when unexpected guests drop in!:)if ur guest has a sweet tooth...you cudnt have asked for more!

Procedure:
6 slices-Bread
1 tbsp-Milkmaid
3 teaspoons-Butter

Procedure:
Heat butter in a pan.Toast bread in a toaster.I would insist you on toasting it for a little longer than usual as it is the crispy roasted bread which gives this dish a great taste.Cut the bread into pieces and roast it with butter for sometime,until you get the aroma after which you should add milkmaid.Those of you who like dry fruits...go ahead and add some raisins,pistachois,almonds,it really adds a lot to your dish...

Macaroni Salad

A simple healthy appetiser which will keep ur tastebuds craving for more!:)

Ingredients:
Macaroni(farfalle,penne,fusilli ,gomito etc can also b used)-1 cup
Tomato ketchup- 4-tsp
Mayonnaise-2 tbsp
Bell peppers(red,green and yellow)-2
tomatoes(chopped)
Sliced carrots-1
Basil leaves for garnishing
Pinch of salt and pepper

Procedure:
1.Boil 1 cup of the pasta u prefer.
2.In a bowl mix the pasta and all the above ingredients.
3.Garnish it with fresh basil leaves.

Apple pudding

This serves as a delicious desert..perfect blend of apple and cinnamon which makes this dish truely divine!:)

Ingredients:
2-Medium sized apples
2 tsp-Cinammon powder
3 tbsp-Condensed milk
Custard powder/vanilla pudding powder(i used weikfield)
1/2 Litre of milk
Mixture of powdered marie biscuits with melted butter
1 tbsp-Butter

Procedure:
1.Cut the apples into thin slices.
2.Take a pan add the butter n roast the apples wid butter till apples become soggy.then add milkmaid and cinnamon powder.mix well and leave it for cooking for around 3-4 mins.
3.Take another pan add vanilla pudding powder n milk n boil it for around 5-10 mins.
4.take small moulds first add the apple mixture.add a layer of powdered marie biscuits.top it up wid custard or the vanilla pudding mixture.
5.Keep it in fridge for setting.
6.Can b served with vanilla ice cream and cream.