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Food Preparation Recipes

By. Mrs.Viraja.Guru

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1. TOMATO SOUP
Ingredients for Preparing Tomato Soup
1. Tomato 600 gm
2. Green chili 2
3. Ginger 1 inch long piece
4. Butter 1 tablespoon
5. Green peas half small bowl (peeled)
6. Carrot half small bowl (finely cut)
7. Salt 1 small spoon (as per taste)
8. Black Pepper half small spoon
9. Corn flour 1 tablespoon
10. Cream 1 tablespoon
Method of preparing Tomato Soup
Wash the tomato and green chili properly in water. Peel and wash the ginger. Grind finely the
tomato, green chili and ginger. Put this tomato mixture in a utensil and heat it for 8 to 10 minutes.
Filter the boiled tomato paste in the soups filter.
Mix the corn flour in 2 tablespoons of water (there should not be any lumps). Now mix 1 cup water
(we took less water earlier because lumps are easier to form in more water).
Put the butter in a frying pan and heat it. Add green peas and carrots and cook them for 3 to 4
minutes. After the vegetables become soft, mix cornflour water, filtered tomato paste, salt and black
pepper in the frying pan. Add 400 gm water to the frying pan (or as per requirement). After it boils
keep cooking for another 4 to 5 minutes. Turn off the burner and take out the soup in a bowl and
garnish with cream.
The all time favorite hot Tomato Soup is now ready to serve and drink.
2. PANEER BUTTER MASALA
Ingredients for Preparing Paneer Butter Masala
Cottage cheese (paneer),cut into triangles
Butter 5 tablespoons
Oil
1 teaspoon
Bay leaves2

500 grams

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15.
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17.

Cloves 2
Cinnamon2 one-inch sticks
Dried red chillies,broken2
Coriander seeds,crushed2 tablespoons
Onion ,sliced 1 medium
Ginger paste 2 teaspoons
Garlic paste
2 teaspoons
Coriander powder
1 teaspoon
Red chilli powder
1 teaspoon
Tomatoes,chopped
5-6 medium
Salt
to taste
Kasoori methi ,crushed 1/2 teaspoon
Fresh cream
2 tablespoons

Method of preparing Paneer Butter Masala:

Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red
chillies and half of the crushed coriander seeds. Saut for half a minute. Add onion and stir-fry for thirty
seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder,
red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the
remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half
a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly.
Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.
3. ALOO KI TIKKI
Ingredients for Preparing Aloo Ki Tikki
Potatoes
3-4 large
Green chillies,chopped 3
Fresh coriander leaves,chopped
a few sprigs
Rock salt (sendha namak)
to taste
Asafoetida
a pinch
Red chilli powder
1/2 tablespoon
Ghee to fry
Method of preparing Aloo ki tikki
Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt,
asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions.
Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden.
Drain onto an absorbent paper. Serve with green chutney or lemon pickle.
4. DAM ALOO
Ingredients for preparing Dum Aloo
500 grams

Tomatoes,chopped

4 small

Ginger,chopped

2 inch piece

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Baby potatoes

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Mustard oil

4 tablespoons

Cumin seeds

1/2 teaspoon

Green cardamoms

Cinnamon

1 inch stick

Whole dry red chillies

Bay leaves

Asafoetida

a pinch

Red chilli powder

1 teaspoon

Cumin powder

1/2 teaspoon

Turmeric powder

1/2 teaspoon

Salt

to taste

Sugar

1/2 teaspoon

Method of Preparing Dum Aloo

Wash and boil potatoes. Cool and peel them. Heat mustard oil in a pan to smoking
point. Cool and heat again. Add cumin seeds, green cardamoms, cinnamon, red
chillies, bay leaves, asafoetida and ginger and saut for a couple of minutes. Add
red chilli powder, cumin powder, turmeric powder, salt and sugar and saut for a
minute more. Add tomatoes and potatoes. Mix well. Cover and cook for a couple of
minutes. Serve hot with puris or chapatis.
5. ALOO GADBAD
Ingredients for Preparing Aloo Gadbad

Gram flour (besan)

Salt
Red chilli powder
Oil
Onion ,chopped

6 medium
1 cup
to taste
1/4 teaspoon
6 tablespoons + for deepfrying
1 medium

Garlic paste

1 tablespoon

Ginger paste

1 tablespoon

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Potatoes,boiled and mashed

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Turmeric powder
Fresh mint leaves
Cornflour/ corn starch

1/4 teaspoon
15-20
3 tablespoons

Method of Preparing Aloo Gadbad

Place gram flour, salt, red chilli powder in a bowl, add sufficient water and mix well
to make a soft dough. Heat sufficient oil in a kadai, drop spoonsful of the dough and
deep fry till golden and crisp. Drain on absorbent paper and cool slightly. Chop onion
finely. Place potatoes in a bowl. Heat 2 tbsps oil in a non stick pan, add onion and
saut till soft. Add garlic paste, ginger paste and turmeric powder and saut. Add
this to the potatoes. Chop mint leaves and add. Add salt and mix everything well.
Crush the fried gram flour balls and add to the potatoes. Add 1 tbsp cornflour and
mix well. Heat 4 tbsps oil in the non stick pan. Divide the potato mixture into lemon
sized portions. Dust your palms with a little cornflour and roll each portion into a
ball and press slightly. Shallow-fry these in the pan, turning sides, till golden and
crisp on both sides. Drain on absorbent paper and serve hot.
6 . ALOO MATTAR PARATHA
Ingredients for Preparing Aloo Mattar Paratha
Potatoes,boiled, peeled and mashed 3 medium
Green peas,boiled and mashed 1 cup
Whole wheat flour (atta)
2 cups + for dusting
Coriander seeds
2 tablespoons
Crushed black peppercorns
1 teaspoon
Dried pomegranate seeds (anardana) 1 tablespoon
Carom seeds (ajwain) 1 teaspoon
Red chilli powder
1/2 teaspoon
Green chilli,finely chopped
1
Ginger,finely chopped 1 tablespoon
Onions,finely chopped 2 medium
Salt
to taste
Fresh coriander leaves,finely chopped 2 tablespoons
Ghee
Method of Preparing Aloo Mattar Paratha
Knead whole wheat flour with salt and sufficient water into soft dough. Cover with a damp cloth and rest
for a while.Dry roast coriander seeds, black peppercorns, anardana for minute, cool and grind into a
coarse powder.Mix green peas, potatoes, carom seeds, red chilli powder, green chilli, ginger, onions,
ground masala, salt and mix. Add coriander leaves and mix well. Heat a non stick tawa.Divide dough into
equal portions and shape into balls. Shape each into a katori, place some potato-green pea mixture,
gather the edges in and seal. Dust with dry flour and roll into a parantha. Place the parantha on the tawa
and cook for 1 minute. Flip, apply a little ghee and flip again. Apply ghee on the other side too. Cook,
turning sides, so that the parantha gets cooked evenly golden on both sides. Transfer onto a serving plate
and serve hot.
7. BREAD ALOO ROLL

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Ingredients for Preparing Bread Aloo Roll
Potato,boiled and mashed6 medium
Oil +for deep frying2 tablespoons
Curry leaves 4-5
Mustard seeds 1/4 teaspoon
Onion ,chopped
2 medium
Green chilli,chopped 4 - 5
Salt
to taste
Fresh coriander leaves,chopped
Bread 8 slices
Tomato ketchup
to serve
Date chutney to serve

1/4 cup

Method of Preparing Bread Aloo Roll

Heat two tablespoon oil in a non stick pan. Add curry leaves and mustard seeds and saute till the seeds
splutter.Add onions and saute till translucent Add green chillies and saute further for two minutes. Add
mashed potatoes and salt and mix well. Add coriander leaves and mix well and set it aside. Divide into
eight equal portions. Meanwhile soak the bread slices in water for few seconds. Remove and squeeze out
excess water.Stuff the potato mixture in the center of the bread and roll it and then press it tightly. Do the
same for the remaining Heat sufficient oil in a kadai. Deep fry the bread roll till golden brown and crisp in
color. Drain on absorbent paper. Serve hot with tomato ketchup and khajur chutney.

8. ALOO PARATHA RECIPE (Aloo Ka Paratha)

Ingredients for Preparing Aloo paratha :

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter
Method of Prepating Aloo Paratha:
For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil &
Place Paratha over it for easy baking.
When top side is done change the side and keep a check (till properly baked)
Spread butter over it. Serve aloo paratha hot with yogurt (curd).

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9. METHI PARATHA RECIPE
Ingredients For Preparing Methi Paratha
4 cups packed fresh methi / fenugreek leaves, cleaned and chopped fine
2 green chillies, chopped fine
1" piece ginger, grated
1/2 tsp powdered jeera / cumin seeds
1 tsp oil
Salt to taste
5 cups atta / wheat flour
Water as needed
Ghee or butter to make the parathas
Method of Preparing Methi Paratha.
1. Heat the oil and add the jeera. After about 5 seconds, add the ginger, methi leaves, green chillies and
some salt. Stir until the leaves start to wilt and get lightly toasted. Don't cook it for more than 7 mins. Let
this mixture cool.
2. Add the spiced methi mixture to the atta, more salt if needed and enough water to make a soft, pliable
dough. Divide into 6 equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are
golden brown.
3. After removing from fire, pat ghee or butter on both side and keep covered to maintain softness
10.JEERA RICE RECIPE
Ingredients:
1 cup Basmati rice
2 tsp Jeera (cumin seeds)
2 tbsp Cashewnuts
3 Whole peppercorns
2 Bay leafs
3 Cloves
2 Cinnamon sticks
1 Onions, sliced
2 tbsp Ghee
Salt To Taste
How to make jeera rice:
Wash the rice and soak in water for half an hour.
Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside.
Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a
while.
Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
Cook until the rice is done.
Serve jeera rice hot with any spicy curry or raita.
11. GHEE RICE RECIPE

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Ingredients:
2 -1/2 cup basmati rice (chawal) few sambar onion (pyaj) sliced 4 green cardamom (chhoti elaichi) 4 clove
(lavang) 3 -4 of 1" long. sticks cinnamon (tuj/dalchini) (dalchini) 1/4 cup ghee salt (namak) to taste 4 cup
water For Garnishing: 3 - 4 tblsp coriander leaves (dhania patta) chopped 1 large onion (pyaj) finely
sliced and fried crisp 2 slices bread cut into cubes and fried. 8-10 cashewnut (kaju) broken up and fried
brown
How to make ghee rice:
Wash rice, drain and then fry for 3-5 minutes on low heat up in 2 tblsp of ghee and keep aside.
In a pot mix in the whole spices and fry till they crackle, now mix in the finely slice onions and fry till little
pink in colour.
Take a pan and mix in the fried rice, salt , 4 cup water, fried spices and onions and put the cover it.
When the rice is cooked leave it to stand for about 10 mins and then remove the rice into a large servng
dish and fluff with a fork.
Decorate with fried onions, bread pieces and cashew nuts.

12. ONION RICE RECIPE

Ingredients:
1 tsp black gram 1 tblsp coriander leaves (dhania patta) , chopped 2 tblsp oil salt (namak) to taste 2 tblsp.
grated coconut 1 cup rice (chawal) 1 tsp bengal gram (chana) 4 - 5 green chillies , chopped 6-8 curry
leaves (kari patta) 2 medium onion (pyaj) , chopped 1/2 tsp mustard seed 1 tblsp peanut
How to make onion rice:
Cook rice and when cool keep aside.
Heat up oil in a saucepan, mix in mustard seeds, when it pops up mix in bengal gram, black gram and
peanuts.
Fry until lightly browned.
Add in onions, green chillies, curry leaves and fry until golden brown.
Mix in rice, coconut, salt and mix well.
Take off from the heat and decorate with coriander leaves.
Serve hot or cold.
13. MINT PALAV RECIPE

Ingredients:
2-3 tbsp oil
1 tsp grated, ginger(adrak)
1 cup mint (pudina) leaves

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salt (namak) to taste

1 tbsp cumin seeds (jeera)
4 potatoes (aloo), peeled, boiled and chopped
1 tbsp chopped coriander leaves (dhania patta)
1 cup rice (chawal)
1 tbsp lemon juice
6-8 green chillies chopped
1/2 tsp mustard seeds (rai)
How to make mint palav:
Cook rice and let it cool.
In a blender add mint leaves, chillies, cumin seeds, ginger, corinader leaves and mix in this to a smooth
paste.
Heat up oil in a sauce pan, mix in mustard seeds, after it splutters, mix in ground paste and fry for 10
minutes.
Mix in potatoes, salt and mix well.
Take off from the heat.
Add rice, lemon juice and mix well.
Serve warm or cold.

14. HYDERABDI BIRYANI RECIPE

Ingredients:
2 cups basmati rice (chawal)
1/4 tsp saffron (kesar)
4-5 green cardamom (chhoti elaichi)s
2 nos. bay leaf (tej patta)s
5-6 clove (lavang) (laung)s
2 tsp oil (tel)
3 tsp salt (namak)
1 tblsp lemon juice
8-10 cups water
To color the rice (chawal) orange (santra):
2 tsp desi ghee
a pinch of dry orange (santra) color
Vegetables (sabji):
2 small carrot (gajar)s-cut into small pieces
15-20 nos. chopped french beans (flas beans)
1/4 part cauliflower (phool gobi)-cut into small pieces
Mix together:
1 1/4 cup curd (dahi)
1 tblsp chopped mint (pudina)

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1 tblsp chopped coriander

1/2 tsp salt (namak)
Other ingredients:
4-5 tblsp melted ghee
1 moti elaichi
1/2 tsp shab jeera
1 dalchini
1 bay leaf (tej patta)
3-4 blades mace (javitri) (javitri)
1 sliced Onion (Pyaj)
3 tblsp ginger (adrak)-garlic (lasan) paste
1 tsp red chilli (lal mirch) powder
8-10 sliced almond (badam)s
1 1/2 tsp salt (namak)
1 tsp kishmish

How to make hyderabdi biryani:

Wash the rice several times and strain. Do not soak the rice and keep aside in a strainer. Dissolve the
saffron in 1 tblsp water.
Boil 8-10 cups of water with green cardamom, cloves, bay leaf, oil, salt and lemon juice. Add saffron for
color.
Add rice when the water boils. Boil till almost done, so that the rice is a little chewy and not fully soft. Then
remove from fire. Drain through a big strainer.
Run a fork gently to let out steam. Spread in a large tray. Remove whole spices from the rice and discard.
Heat 2 tsp of desi ghee or oil to color some rice orange. Ad 1/2 cup cooked yellow rice. Mix gently to color
rice. Remove from fire. Mix this orange rice with the yellow rice.
For the vegetables:
Heat the ghee and then add all the whole spices in it. Cook this for 2 minutes.
Now add the onions and cook till rich brown. Then reduce the heat and add the ginger-garlic paste and
mix.
Add the red chilli powder and mix well. Then add the almonds, salt and kishmish and mix well.
Now add the vegetables and cook for 3-4 minutes. Then reduce the heat and add half the curd leaving
some to put on the rice.
Then cover and cook till the vegetables are done and make sure that at least 1/2 cup gravy should
remain.
For assembling the gravy, take a handi and spread half the vegetables with the gravy at bottom and put
half of the rice.
Then spoon the curd mix on the top and repeat the vegetable layer. Spread the rice and spoon the curd
and then cover it with foil.
Now keep this handi in an oven at 150 degree C for about 15 minutes.
Hyderabadi biryani is ready. Serve hot.
15. TOMATO RICE RECIPE
Ingredients:

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4 cups of basmati rice

3 - 4 tblsp of butter
6 cups of water
20 ripe big tomatoes
12 -15 green chillies slit
4 big onions finely sliced
18-20 mint leaves (pudina leaves)
e s a sprig of curry leav
3/4 big bundle of corriander leaves finely chopped
2 tblsp ginger(adrak) - garlic (lasan) paste
1/4 cup oil (tel)
salt (namak) to taste
1 tsp turmeric (haldi) powder
3 - 4 tblsp lime juice
How to make tomato rice:
Steam tomatoes, peel off the skin mash well and keep aside.
Wash the rice and par boil them.
Pour oil in a vessel, fry the onions till brown, lower flame and mix in ginger - garlic paste, green chillies,
curry leaves, mint leaves, corriander leaves and fry for 3-4 minutes.
Mix in salt to taste, turmeric powder, mashed tomato pulp and stir well.
Mix in this mixture to the rice and add 6 cups of water, cover the vessel leave to stir fry.
When completely cooked fluff up with fork and transfer to a serving dish and decorate with cut coriander
leaves.
Sprinkle some lime juice and cover.
Serve hot.
16. BISI BELE BHATH RECIPE
Ingredients:
1 tblsp chopped coriander leaves
6 - 8 curry leaves
1 cup rice, washed and drained
2 tblsp ghee or butter
1 tomato (tamatar) , chopped
1/2 tsp turmeric
1 1/2 tblsp tamarind (imli) juice
salt (namak) to taste
2 cup toor dal
1 small piece jaggery
1 onion (pyaj) , chopped
1 tblsp oil
1 1/2 cup chopped, mixed vegetables (sabji) (beans, carrots, bell pepper, ridge gourd, turnip, peas)
For Masala:
1/2 cup grated copra (dry coconut)

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1 tblsp bengal gram

1 tblsp poppy seeds (khuskhus)
1 tblsp black gram
1 tblsp coriander seeds
1 cardamom pod
1 small piece jaikai
1 tsp ghee
3 cloves
8-10 dried red chillies
1 cinnamon (tuj/dalchini) (dalchini) stick, broken
fFor Seasoning:
1 tsp mustard seeds
1 tsp oil
How to make bisi bele bhath:
To Prepare Masala:
Heat up ghee in a pan, mix in all the masala ingredients (except dry coconut) and roast until lightly
browned.Take off from the heat up and mix with dry coconut.Grind to a smooth paste with water and set
aside.Wash dal and put it in a heavy based sauce pot with water, 1 tblsp oil and turmeric and cook.After
the dal are cooked mix in onions, vegetables and allow it to cook.After the vegetables are half cooked mix
in rice.Keep on stirring, mix in water if required.After the rice is almost cooked mix in the ground paste,
tomato, tamarind juice, salt, jaggery, curry leaves.Let all the ingredients mix well while you keep
stirring.Mix in ghee and simmer (boil slowly at low temperature) until the mixture blends.Take off from the
heat.Heat up oil in a pan, mix in mustard seeds, allow to splutter and pour out it over the rice mixture and
mix well.Decorate with coriander leaves.Serve hot with raita.
17. POTATO CUTLET RECIPE
Ingredients:
2 medium sized potato
2 finely chopped carrot
10 finely chopped beans
1/2 cup peas
6 slices bread
1 tsp garam masala
1 tsp ginger garlic paste
1 medium sized onion
3 tsp oil
1/2 cup bread crumbs (rusk) powder
1/2 tsp. chilly powder
Salt to taste
How to make Potato Cutlet:
Cook all the vegetables and keep it aside.Heat the oil in pan over moderate heat add finely chopped
onions, ginger garlic paste, garam masala.Stir and cook for 3 to 5 minutes until aromatic and onions are
softened.Smash the potatoes, followed by beans and carrots. Add peas, salt, chilly powder and onion with
masala. Set aside.Soak the bread slice one by one in little water and squeeze well.Add this to vegetable
ixture.Make small balls out of this and then flatten the balls.Now dust the cutlet with rusk powder.Place a

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frying pan over high heat, when the pan is very hot.Place few cutlets round on the pan and sprinkle 1 tsp
of oil over it and turn it over.Fry all cutlets till it gets golden brown on both sides.Repeat the process until
all cutlets are fried. Serve hot.
18. SAMOSA RECIPE
Ingredients:
4 cups all-purpose flour
1/2 tsp turmeric
salt to taste
1/4 cup ghee
1 cup milk
oil to deep fry
For Stuffing:
2 medium size potato
1 tsp chilly powder
1 tsp garam masala
salt to taste
1/2 medium size chopped onion
2 tsp oil
How to make Samosa:
Boil and smash the potatoes. Set aside.
Heat the oil in the non-stick skillet, add chopped onions, stir and fry till golden.
Add mashed potatoes followed by salt, chilly powder and garam masala fry them for a minute. Keep aside
the filling.
To make the dough, sift the flour, turmeric and salt into a bowl. Rub in the ghee.
Add enough milk to form a soft dough. Cover and set aside.
Roll out the dough and cut out 16, 5 inch rounds.
Cut each round in half and keep some filling on each half.
Brush the edges with milk and fold each half over to form a triangle. Seal well.
Heat oil and deep fry the samosas till golden brown.
19. ALOO TIKKI RECIPE
Ingredients:
500 gm boiled potato
25 gm chopped ginger
10-15gm chopped green chilly
salt to taste
10 gm garam masala
5 gm coriander powder
10 gm dried mango powder(amchoor)
25 gm cornflour
25 gm oil
How to make Aloo Tikki:
Add all the ingredients except oil in mashed potato.
Make small rounds and press them in the centre.
Now deep fry them until golden brown.

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Serve with chutney.
20. CHOLE RECIPE
Ingredients:
Chickpeas 1 cup
Onions 2
Potatoes 2
Tomatoes 2
Coriander and cumin powder 2 tbsp
Chilli powder 2 tbsp
Mango powder 1 tbsp
Garam masala 1 tbsp
Soda bi-carb 1/2 tsp
Black pepper powder 1/2 tsp
Ghee 3 tsp
Salt to taste
Slices of tomatoes and ginger, chopped coriander
a few whole green chillies for decoration
How to make chole:
Chop the onions.
Soak the chickpeas for at least 6 hours.
Add 1/2 teaspoon of soda bi-carb and cook in a pressure cooker.
Cut the potatoes and tomatoes into big pieces.
Heat the ghee in a vessel and fry the potatoes until soft.
Remove the potatoes, in the same ghee, add the onions and cook for a little time
Add the cumin-coriander and chilli powders and fry again.
Add the boiled chickpeas and salt.
After 5 minutes, add the garam masala, mango and black pepper powders and cook for 2 minutes.
Add the potatoes and tomatoes and cook for 2 minutes.
Decorate with coriander, chillies and slices of tomatoes and ginger.
Serve hot with bhaturas or puris.
21. CARROT HALWA RECIPE
Ingredients:
1/2 kg chopped carrot
1/2 can condensed milk
15 tsp sugar
4 tsp ghee
cashew
elaichi
How to make Carrot Halwa:
Put ghee in a pan and fry the chopped carrot.
Add sugar to it.

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After the sugar melts and the paste thickens add condensed milk and stir till it thickens further and you
feel the aroma.
Add powdered elaichi and cashews.
Halwa is ready.
22. JALEBI RECIPE
Ingredients:
100 gms refined flour
20 gms bengal gram flour
20 gms curd
20 gms oil
200 gms sugar
a few drops rose essence
Fat to fry
How to make Jalebi:
Make a thick batter of all the ingredients (except sugar and oil) with water. Keep it aside for 24 hours.
Prepare a sugar syrup of one string consistency.
Heat oil. Pour the batter through a cloth bag with one hole and make round patterns.
Fry till they turn crisp and put them into the cold sugar syrup.
Remove from the syrup and arrange in plates and serve.
23. TOMATO THOKKU RECIPE
Ingredients:
4 roma tomatoes
1 tsp turmeric powder
2 tsp chilli powder
1/2 tsp asafoetida
1 tsp mustard seeds
1 tsp fenugreek powder (methi) (fry dry methi seeds and powder it)
salt to taste
1/2 cup coriander leaves
1 1/2 tblsp vegetable oil
How to make Tomato Thokku:
Grind the tomatoes and Coriander leaves to make a paste.
In a pan add the oil and when it gets heated add mustard seeds.
When the mustard seeds get spluttered add asafoetida and then tomato paste.
Now add the turmeric powder, chilli powder and salt .
Keep the pan closed.
When the raw smell of tomatoes goes away and the oil floats switch off the stove.
After 5 minutes add methi powder and mix it.
Don't add too much of methi powder as it gives bitter taste.
According to your spiciness you can add chilli powder .
Serve the Tomato Thokku hot.
24.SHAHI PANEER
Ingredients for Shahi Paneer Recipe

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Paneer- 250 Gms
Tomato- 3 to 4 Medium
Gree Chilli- 1 to 2
Ginger- 1 inch in length
Ghee 0r butter- 1 table spoon
Cumin seed- 1/2 half spoon
Turmeric Powder- 1/8 small spoon
Red Chilli- 1/6 small spoon
Curd- 1/2 small spoon
Cream- 1/2 samll bowl
Garam Masala- 1/6 small spoon
Salt- 1/2 spoon (according to taste)
Green Coriander- 1 table spoon
How to make Shahi Paneer Recipe
Cut the paneer square size. Make a paste of tomato, green chilli through the grinder and take out the
paste in a bowl. Mush the curd and cream in a grinder.
Put the ghee in a pan and provide heat to it. When the ghee starts boiling put the cumin seed powder in it.
After the cumin seed turns into brown, then put turmeric and red chilli powder in it. Now put the tomato
paste into it and continue stirring. The tomato will be boiled within 4 to 5 minutes. Now pour the churned
curd and cream into the masala. Fry and stir the masala until the oil afloat on the masala. Add half glass
of water into the masala.
When it starts boiling, grate one piece of paneer in order to garnish it. Put the salt and stir it. Cook it for 2
to 3 minutes and after that turn off the burner. Mix half green coriander and garam masala into it. Your
Shahi Paneer is ready now.Take out it in a bowl and garnish it with the green coriander and grated
paneer. You can eat the Shahi Paneer with the hot bread and chapatti.

Maida (all purpose flour) - 1/2 cup (100 gms)

Corn flour - 1 table spoon.

Curd - 1 table spoon.

Green chilli - 2

Ginger - 1 inch long piece.

red chilli powder - less than 1/4 tea spoon (optional)

Salt - 1/2 tea spoon (or according to the taste)

Baking soda - 1 pinch.

Oil - to fry baby corn.

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25.GOLDEN FRIED BABY CORN

Ingredients for Golden Fried Baby Corn
Baby Corn - 200 gms. (25-30)
Salt - 1/2 tea spoon (to sprinkle on baby corn)

P a g e | 17

26.TAWA PANEER TIKKA.

Ingredients for Tawa paneer Tikka
Paneer - 500 grams
Curd - 100 grams(1 small bowl)

Salt - add to taste (1/2 tsp)

Black pepper - 1/2 tsp

Butter/Ghee - 2 tbsp

Jeera(cumin) powder - 1 tsp

Ginger - 1 inch long (make a paste)

Capsicum - 2

Tomatoes - 2 to 3

Chaat masala - 1 to 1 1/2 tsp

Red chilli powder(if you want) - less than 1/4 tsp

Green coriander(dhaniya) - 1 tbsp (finely chopped)

Lemon - 1(cut into 4 pieces)

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Method - How to make Golden Fried Baby Corn

Wash the baby corns and cut it into two parts making it half. Sprinkle 1/2 tea spoon salt on the baby corns
and mix them well. Leave them for 10 minutes.
Sieve the maida and corn-flour in a bowl.
Peel and wash the ginger and break the stems of the green chill. Make a paste of green chilli, curd and
ginger.
Put the green chilli and ginger paste into the maida and corn flour and make a batter with the help of
water. The consistency of the batter should be equal to that of idli mixture. Add salt and baking soda into
the batter and mix well. Whisk the batter thoroughly with the spoon. The mixture to prepare Crispy Baby
Corn is ready.
Wash the baby corns with fresh water and keep them on the strainer to strain all the water or you can also
tilt the plate so that the water drips down from the corns.
Heat oil in a pan. Check whether the oil is heated appropriately. Take a drop of the batter and pour it into
the oil. If it rises up instantly, then the oil is heated properly. Take one baby corn piece and dip it into the
batter. Cover the corn with the batter from all the sides and put it into the pan to fry. Deep fry 4-5 corns at
one time. Turn and flip the corns once they rises up. Fry until they turn brown and crispy. Golden Fried
Baby Corn are ready. Fry all the other corns in the same manner.
Serve these hot and crispy Golden Fried Baby Corns with coriander chutney, or tomato ketchup.
This preparation is for 4 people.
Time taken - 50 minutes.

P a g e | 18
- How to make Tawa Paneer Tikka
Cut Paneer into big square pieces.
Beat the curd then add salt, black pepper and 1/2 ginger paste to it. Put the pieces of Paneer in the curd,
mix well and leave the Paneer covered for 30 minutes.
Take pot the Paneer pieces from the curd, place them on a plate and keep them in the fridge for 1-2
hours.
Wash capsicums, remove its seeds and cut into long strips. Wash tomatoes and cut them into thin round
slices.
Put butter on a non stick pan or Tawa(flat pan) and heat. Put 6-7 Paneer pieces in the pan and fry till both
sides turn light brown then take them out. Fry all Paneer pieces in this manner and keep them on a plate.
Lower the flame, to the left over butter in the pan add Jeera powder, ginger paste and stir with a spoon.
Add capsicum to the spices and cook for 1 minute as you stir regularly. Now put in the fried Paneer
pieces, tomatoes, Chaat masala, red chilli powder and mix properly. Stir the ingredients continuously for 1
or 1/2 minute.
Panner Tikka is ready. Garnish with green coriander and lemon then serve.
27.ALOO BHATURA

Ingredients for Aloo Bhatura

Maida - 2 cup
Salt - tsp or as per taste

Potato - 2-3 (boiled)

Curd - 1/3 cup

Oil - 1 tbsp to add in maida

Oil - to fry bhatura

How to make Aloo Bhatura
Peel the potatoes and grate them finely.
Take maida in any utensil, add mashed potato, salt, oil and curd in maida. Mix all ingredients nicely
and add little water at a time and knead soft dough. Keep it bit hard then chapatti dough and soft
then puri dough. Cover the dough and keep it aside for 15-20 minutes so that it gets fermented
nicely and becomes puffy. Dough for making bhatura is ready.

Salt - as per your taste

Cumin- 1/2 tea spoon

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28.PUDINA PARATHA
Ingredients for Podina Parantha Recipe
Wheat Flour - 400 gms. (2 cup)
Pudina - 1 bundle

P a g e | 19

Oil or Ghee - as per the need.

Method - How to make Pudina Parantha Recipe
Tear the pudina leaves, wash them twice, dry the leaves and chop them.Take wheat flour and add
salt, cumin, 1 table spoon oil or ghee, and chopped pudina leaves to it. Knead the dough with water
and leave it for 20 minutes.Make small balls of the dough and roll out into 3-4 inch chapatis. Now
apply oil on the rolled out chapati and fold it from one side in the shape of half moon. Apply oil on the
upper surface of the folded chapati and fold it once again to make a triangle. Now take it, dust it with
dry flour and roll it again.Put the rolled out parantha on the heated pan and apply little oil on the both
sides. Allow it to turn brown from both the sides. Prepare more paranthas with the same method.Hot
Pudina Paranthas are ready, you can serve it with curd, any vegetable, or pickle.If paranthas are
served into the plate directly from the pan, they will taste even better.
29.BUTTER MILK BISCUITS
Buttermilk Biscuit Ingredients

Maida - 2 cup (220 grams)

Butter - cup (100 grams) (salted)
Buttermilk - cup (sweet)
Baking soda - tsp
Baking powder - 1 tsp
Sugar - 1 tsp
How to Make the Best Buttermilk Biscuits from Scratch
Cut butter in small pieces.

Firstly take big bowl and add maida, baking soda, baking powder and sugar. Mix all these dry ingredients
very nicely. Now add butter chunks into it and mix with hands nicely. Add buttermilk as well and mix all
ingredients and bind the dough. Dough for buttermilk biscuits is ready.
Roll dough giving it a round shape. Spread some dry flour on a board and place dough on it. With help of
your hands flatten it in with inch thickness. Take a glass or bowl for cutting biscuits. Place the mild on
top of the prepared sheet and cut biscuits. Keep the biscuits in a baking tray at distance. Make biscuits
form rest of the dough like wise. Grease all biscuits with butter with help of a brush.
Preheat oven at 180 degree centigrade. Place the biscuits tray at the middle rack and set oven at 180
degree centigrade for 15 minutes. Check after 15 minutes. Biscuits have become golden brown, they are
now ready. If biscuits have not turned brown then bake them for 3-5 more minutes.
Keep the baked biscuits on wire rack so that they turn frigid. Crusty-brittle buttermilk biscuits are ready.
Store the biscuits in air tight container for up to 15-20 minutes and enjoy eating.
Suggestion:
If you are using slated butter for making buttermilk biscuits then dont add salt in the batter, but if using
unsalted butter then add tsp butter.
While baking biscuits keep a constant check as time varies in different oven models.

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P a g e | 20
30.VEGETABLE DUM BIRYANI
Ingredients for Vegetable Dum Biryani
Basmati rice - 1 cup (washed, cleaned and soaked in water for hour)
Desi ghee - cup
Oil - cup
Curd - cup
Cumin seeds - tsp
Turmeric powder - tsp
Green chilly - 2 (sliced lengthwise)
Coriander powder - 1 tsp
Red chilly powder - less then tsp
Salt - 1.5 tsp
Saffron - 20-25 threads
Cashew nuts - 2 tbsp
Raisins - 1 tbsp
Ungrinned spices:
Cinnamon - inch piece
Black cardamom - 2
Nutmeg (jaifal) - 2 pinch
Bay leaf - 1
Clove - 4-5
Green cardamom - 3
Black pepper - 8-10
Green vegetables
Cauliflower florets - 1 cup
Green coriander - 2 tbsp (finely chopped)
Capsicum - 1 (cut into 1 inch thin pieces)
Carrot - 1 (cut into 1 inch thin pieces)
Beans - 10-12 (cut into 1 inch pieces)
Potatoes - 2
Tomato - 2
Mint leaves - 10-12
How to make Veg Biryani
Boil rice firstly for making veg biryani. Boil 5 cups of water in any utensil. Add bay leaf, cloves, cinnamon
stick, and peeled black cardamom in water. When water starts boiling add rice in the water and cook the
rice 80% only because they will be pressurized later.
Rice gets cooked completely during this process.
Meanwhile fry vegetable in a pan. Heat oil in a pan and firstly fry potatoes on high flame. Slice them
length wise. Fry until they get light brown color. Add cauliflower florets and carrot in the pan for frying. Fry
on high flame for 1.5 minute only and take then out. Fry capsicum for 1 minute only and take it out in plate
(Keep the vegetables crunchy, dont fry them too much)
Now strain the rice with help of a sieve. All excess water will be drained out in the utensil kept below.
Keep the sieve filled with rice on other place so that they get cooled quickly. Remove bay leaf and
cardamom skin from the rice and make them cool.

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P a g e | 21
Prepare masala in the same pan used for frying vegetables. Roast cumin seeds in hot oil. Add ginger
paste, green chilies, turmeric powder and coriander powder and roast a little. Cut tomatoes into small
chunks and add in the masala. Cook until tomatoes get mashed properly. Add salt, red chilly powder and
coarsely grinned gram masala (2 cloves, black pepper, inch cinnamon stick, green cardamom) in the
pan. Roast the masala. Now add curd in the masala and roast for few minutes more. Masala is now
ready. Now add fried vegetables in the masala and mix nicely. Vegetable for biryani is ready. Rice has
also come to room temperature.
Dum (pressurize) the biryani:
Take one big and heavy utensil, add 1 tsp ghee and layer half of he rice. Now layer the prepared
vegetables on top of the rice and spread it evenly. Layer rest of the rice on top the vegetables and spread
them evenly. Sprinkle cashew nuts and raisins on surface of the rice, add green coriander and mint
leaves too. Pour 4 tbsp melted ghee from top. Soak saffron in 2 tsp water and sprinkle it on top of the rice.
Now cover the biryani tightly and properly and dum (pressurize) it for 15 minutes.
Open the lid of utensil and mix all ingredients nicely. Hot and tasty veg biryani is ready. Serve biryani with
curd, chutney or raita.
Suggestion:
If you prefer eating onions, then take 2 onions chopped thinly and fry them as well. Layer the onions on
top of the rice. Rests repeat the same procedure. Mix all ingredients and veg biryani is ready.

31.VEGETABLE RICE PULAO

Ingredients for Vegetable Rice Pulao
Basmati Rice - 200 gms (2 small cups)
Lemon - 1
Desi Ghee or Refined - 1 table spoon or less than that.
Cumin seeds - 1 tea spoon
Cloves (Laung) - 3-4
Cardamom - 1-2 (peel 1 or 2 )
Green Chilli - 1 (chopped)
French Beans - 50 gms. or 15-16
Capsicum - 2 (chopped)
Cabbage - 50 gms. (chopped)
Green Peas - 1 small cup (peeled)
Coriander leaves - 1/2 cup (chopped)
Salt - according to the taste
Method - How to make Vegetable Rice Pulao
Wash and soak the rice for half an hour.
How to Make Vegetable Rice Pulao in a Microwave.
Take a microwave-safe bowl and put soaked rice with water(water should be double the quantity of rice),
lemon juice, salt. Mix them well and cover the bowl with a lid. Microwave it for 12 minutes. Take out the
bowl from the Microwave. You will be able to see that the rice has been cooked properly by seeing its
texture.

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P a g e | 22
Meanwhile take a pan and heat ghee into it. Add cumin seeds and let it turn brown. After that add cloves,
cardamom, green chilli and roast them for a minutes. Now put salt and all the green vegetables into the
pan and cook them for 2-3 minutes while stirring with a ladle. Cover the pan for 2-3 minutes and cook the
vegetables. After 2-3 minutes open the lid and add rice to it, once the vegetables are half cooked. Mix
them well and cook it for another 2 minutes. Vegetable Mix Pulao is ready.
How to Make Vegetable Rice Pulao on Stove.
Take a cooker and heat ghee into it. Add cumin seeds and let it turn brown. After that add cloves,
cardamom, green chilli and roast them for a minutes. Now add all the green vegetables into the pan and
cook them for 2-3 minutes while stirring with a ladle. Put soaked rice in it and cook it for another 2
minutes. Add salt, water, and lemon juice into it. The quantity of water should be double the quantity of
rice. Close the cooker lid and turn off the flame as soon as it produces pressure. Open the cooker after 5
minutes. Vegetable Mix Pulao is ready.
Take it out in a serving dish and garnish with coriander leaves. Serve the Pulao with pickle, curd or green
chutney.
32.TAMARIND RICE
Ingredients tamarind rice
3 cups Steamed Rice (Chawal)
1 tbsp urad dal (split black lentils)
1 green chilli , slit
1 whole dry kashmiri red chillies , broken into pieces
1 tsp grated ginger (adrak)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
2 tbsp oil
salt to taste
For the tamarind paste
1/4 cup tamarind (imli)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 cup water
For the garnish
1 tbsp ghee
1 tbsp chopped coriander (dhania)
Method
For the tamarind paste
Combine the tamarind with cup of water and cook over medium flame for a minute. Allow it to cool
slightly.
Pass through a strainer to get a thick pulp.
Add the turmeric powder and chilli powder and keep aside.
For the rice
Heat the oil in a pan and add the urad dal and roast till it turns golden brown in colour.
Add the green chilli, dry red chilli, ginger, asafoetida and curry leaves and cook for a few more seconds.
Add the tamarind paste, mix well and cook for 2 minutes.
Add the steamed rice and salt, mix well and cook for 3 to 4 minutes.

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Serve hot garnished with the ghee and coriander.
RECIPE SOURCE : Chawal
4 cups 80 % cooked Rice
1/4 cup parboiled and sliced french beans
1/2 cup sliced coloured capsicum (green, yellow andred)
1/4 cup shredded cabbage
1/4 cup thinly sliced baby corn
2 tbsp chopped celery
3 tsp Chinese 5 Spice Powder
2 tbsp soy sauce
1 tbsp chilli sauce
2 tbsp oil
salt to taste
To garnish
2 tbsp chopped coriander (dhania)
Method
Heat the oil in a wok over a high flame, add all vegetables and cook for 2 minutes on high flame.
Add in rice, 5 spice powder, soya sauce, chilli sauce and salt.
Mix well and cook for 5 minutes.
Serve hot.
Tips
5 Spice Powder is a powdered mixture of fennel seeds, cloves, cinnamon, star anise (dagad phool),
schezuan peppers in the ratio 1 : : 1 : 2 : 2.
It is slightly sweet and pungent and has to be stored tightly covered, in a dry place at room temperature.
RECIPE SOURCE : Jain International Recipes
33.GHEE RICE
Ingredients GHEE RICE

1 1/2 cups long grained rice (basmati)

25 mm. (1") cinnamon (dalchini)
3 cloves (laung / lavang)
3 cardamom (elaichi)
1 tsp chopped garlic (lahsun)
1 tsp chopped ginger (adrak)
1 1/2 cups sliced onions
1/4 cup ghee
salt to taste
For the garnish
fried onions
1/2 cup fried cashewnuts (kaju)
2 tbsp fried raisins (kismis)
Method
Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
Heat the ghee in a pan, add the cinnamon, cardamom, cloves, ginger and garlic and cook for a
couple of minutes.

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1.
2.

P a g e | 24

3.

Add the onions and cook till they turn golden brown. Remove some onions and keep aside for the
garnish.
Add the rice and 3 cups of hot water and salt and pressure cook for 1 whistle. Allow the steam
to escape before opening. Separate each grain of rice lightly with a fork. Garnish with the fried onions,
cashewnuts and raisins and serve hot.
34JEERA RICE
Ingredients- JEERA RICE
oil for deep-frying
1/4 cup sliced onions
2 tbsp ghee
2 tbsp caraway seeds (shahjeera)
1 1/4 cups long grained rice (basmati)
salt to taste
Method
Heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain
on absorbent paper and keep aside for the garnish.
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Put 2 cups of water to boil.
Heat the ghee in a broad pan and add the caraway seeds.
When the seeds crackle, add the rice and saut for 5 minutes.
Add the hot water and simmer for 5 minutes.
Add the salt cover with a lid and cook till the rice is done.
Separate each grain of rice lightly with a fork.
Serve hot and garnished with the fried onions.
35.PUNJABI KHAKRAS
Ingredients- KHAKRAS
1/2 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp green chillies, finely chopped
1/2 tsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1 tsp oil
ghee for cooking
salt to taste
Method
Combine the bajra flour, whole wheat flour, ginger-garlic paste, green chillies, sesame seeds, turmeric
powder, oil and salt.Add enough warm water and knead well into a firm dough.Divide the dough into 7
equal portions and roll each on a floured surface into a 75 mm. (3") diameters thin circle.Cook on a hot

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4.

P a g e | 25

tava (griddle) on both the sides with a little ghee until pink spots appear on top of the rolled out
dough.With the help of a folded muslin cloth, press the khakhra from all sides and cook till crisp, over a
slow flame.Repeat for the remaining to make 6 more khakhras.Cool and store in an air-tight container.
Tips:
You can also add 1 to 2 tablespoons of finely chopped methi leaves (fenugreek) into the dough to make
Bajra Methi Khakhras.
36. CHAKLIS
Ingredients-CHAKLIS
1 cup rice flour (chawal ka atta)
1/2 cup low-fat curds (dahi)
2 tsp sesame seeds (til)
1 tsp chilli powder
a pinch of asafoetida (hing) , optional
salt to taste
1 tsp oil
Method
Combine all the ingredients in a bowl, mix well and knead into a semi-soft dough using enough water.
Put the mixture into a chakli press and press out round swirls of the dough onto a greased baking tray,
working closely from the centre to the outside to the swirls (approximately 50 mm. (2") diameter). You will
get about 30 chaklis.
Bake these chaklis in a pre-heated oven at 180c (360f) for 30 to 35 minutes, turning all the chaklis once
after 15 to 20 minutes.
Cool and store in an air-tight container.
37.PAALAK PANEER
Handy tip :
Adding 1 tbsp of oil instead of 1 tsp in this recipe reduces the cooking to 25 minutes and also makes the
chakli a little softer.
Ingredients
10 cups chopped spinach (palak) , refer handy tip
1 1/2 cups paneer , cut into 12 mm. ( 1/2") cubes
2 tbsp oil
3/4 cup finely chopped onions
4 cloves garlic , grated
25 mm (1") piece ginger , grated
2 green chillies , finely chopped
1/2 tsp turmeric powder (haldi)
3/4 cup fresh tomato pulp
salt to taste
1 tsp punjabi garam masala
2 tbsp fresh cream
Method

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Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.
Drain, refresh with cold water and keep aside to cool for sometime.
Blend in a mixer to a smooth pure and keep aside.
Heat the oil in a kadhai , add the onions and saut on a medium flame till they turn translucent.
Add the garlic, ginger, green chillies and turmeric powder and saut on a medium flame for 1 to 2
minutes.
Add the tomato pulp and saut till the mixture leaves oil, while stirring continuously.
Add the spinach pure and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
Add the salt, garam masala and fresh cream and mix well.
Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
Serve hot.
38.GOBI MANCHURIAN
Ingredients of cauliflower manchurian :

1 medium Gobhi (Cauliflower)

3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil
Preparation of gobi manchurian :
Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.
39.TOMATO ONION RAITA RECIPE
Tomato onion raita is deliciously made with curd, tomato and onions seasoned with a tempering of
mustard and cumin seeds, fresh curry leaves and spiced with some green chilies. Pyaz tamatar ka raita is
generally served with rice and roties. Learn how to make tomato onion raita.
Cooking Time: 15 minutes
Serves: 2 3 people
Ingredients:

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P a g e | 27

2 cups plain curd / dahi BR> 1 cup tomatoes and onions (finely chopped)
1 tsp ginger (grated)
tsp coriander leaves (finely chopped)
Salt to taste
Pinch of sugar
2 tsp oil
tsp split black gram
tsp cumin seed, mustard seed
1 chili (finely chopped)
2-3 curry leaves
How To Make Tomato Onion Raita:

Mix the tomatoes, onion and ginger. Add some salt and sugar to it and mix it well.
Heat oil in frying pan, add curry leaves to it after that add split black gram fry it for
few minute. As the dal turns brown add cumin seed and mustard seeds. When they
start to pop add the green chili and fry for few seconds.
Pour the above seasoning over tomato and onion mixture.
Add the yogurt and mix it well.
Serve it with roti or rice.
40.ALOO RAITA RECIPE
Aloo raita is made by mixing boiled potatoes, curd, green chilly and garnished with chopped coriander.
This raita is very delicious and can be tried with rice, dal or with currries. Here is a simple recipe of how to
make aloo ka raita.
Cooking Time: 20 minutes
Serves: 3 people
Ingredients:
2 cup beaten dahi / curd
2 potatoes (boiled, peeled and cubed)
1 green chili (finely chopped)
1 tsp roasted cumin seed powder
1/4 tsp red chili powder
1/2 tsp finely chopped coriander leaves
How to make aloo ka raita:

Beat the yoghurt till smooth and thick.

Add salt, red chili powder, green chili and cumin powder.
Add potato cubes and stir gently, so that potato pieces do not break up.
Garnish it with coriander leaves, red chili powder, cumin powder and green chili.
Serve cold with naan or rice and dal.
Note: To add a new twist to the recipe pour in 1 tsp of sweet imli chutney
41.COCONUT RAITA RECIPE

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Coconut raita is made with grated coconut and curd and tempered with onion, green chilies and dry fruits.
Nariyal ka raita is generally served with briyani or with paratha. Learn how to make coconut raita by
following this easy recipe.
Cooking Time: 15 minutes
Serves: 2 - 3 people
Ingredients:
2 cup plain curd beaten smooth
1/2 cup grated coconut
1/2 onion (finely chopped)
2 green chili (finely chopped)
3 raisins, cashews
1 tsp oil
1/2 tsp mustard seed
1/2 tsp cumin seed
1/2 tsp black gram
2 broken red chili
2-3 curry leaves
How To Make Coconut Raita:

Mix beaten curd with grated coconut, little water, salt, red chili and sugar.
Heat oil in a pan; add curry leaves, after few seconds add mustard seed, cumin seed
and black gram.
When it starts to splutter add dried red chili, green chili, onions, raisins and cashew.
Fry till onion becomes slightly brownish, remove from the heat.
Add this tempering to the curd. Mix it well.
Serve fresh coconut raita with biryani or with paratha.
42. VEGGIE CORN RAITA RECIPE
Ingredients:
Cauliflower
green peas
boiled potatoes
onion
boiled sweet corn
carrots
french beans
strained curd
sugar and salt as per taste
green chilly
curry leaves
mustard seeds
cooking oil

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Preparation:
Cut all the vegetabels in big pieces and boil and strain them and keep aside.

heat some oil in a pan and add mustard seeds curry leaves and greenchilly in to it
after it heats up add the strained curd in it & then add salt & sugar to taste.
Then add all the boiled vegetabels into it.
Garnish with finelychopped coriander leaves.
This can also beeaten as a vegetale dish with chapatti & it is a low calorie healthy
nutritious food.
43. MIXED VEGETABLE SALAD RECIPE
Ingredients:
50gms French beans
3-4 carrots
1 small cabbage
100gms Broccoli (cut into florets)
1 Capsicum
salt to taste
1 Tomato (cut into thin rings)
2 green chilies(slit vertically)
Finely Chopped coriander leaves
1 lemon juice
Black pepper powder to taste

Preparation:
Cut and Steam the vegetables.
Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
Garnish with coriander leaves.
44.FRUIT SALAD RECIPE
Ingredients:
3bananas
1 Apple
2 Orange
1Ripe Mango
1 Bunch Green Grapes
th cup Pomegranate seeds
Few canned Cherries
1 Guava
cup sugar (or to taste)
1 lemon juice
Preparation:
Peel and cut all fruits into banana and apple in the end to avoid browns.

Pour lemon juice immediately on fruits.

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In a little water add sugar and half melt it on heat.
Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.
Note: Salt and chaat masala can also be used
45.POTATO SALAD RECIPE
This a simple recipe for making potato (aloo) salad in sour curd.
Ingredients:
4 Potato (Aloo) (boil ed)
2 tblsp coriander leaves (dhania patta) (chopped)
1/2 cup peas (matar) (boiled)
1/2 cup cream (malai)(sour)
1 green chilli (chopped)
1/2 tsp mustard powder
salt (namak) to taste
1 tsp sour curd (dahi) (if not available, then lime juice)
How to make potato salad:

Cut potatoes into cubes.Mix all the other ingredients with it in a bowl.Mix well.

Schezwan Sauce Recipe

Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 1 medium size bowl

Ingredients:
8- 10 cloves garlic paste

1 inch ginger paste

A pinch of cumin seeds

1/2 tsp dried kashmiri red chilli paste

1 tsp red chilli sauce (store bought)

1 tsp vinegar

1/4 tsp sugar

1/8 tsp red orange color

2 tsp vegetable oil

Salt to taste

Water

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How to make Schezwan Sauce:

1.

Heat the oil in a wok or pan.

2.

Add cumin seeds, ginger and garlic paste, saute for a minute.
Add red chilli paste and salt. Stir continuously.
Add red chilli sauce and sugar.
Cook on high flame for 2 minutes.
Keep stirring until spices gets cooked properly
Add water to make a thick sauce consistency. Mix thoroughly.
Add vinegar and food color, cook for one more minute.
Transfer to an air tight container and use whenever required.
Chef Tips:
While making Schezwan sauce, check the consistency and seasoning and add the water accordingly.
You can store schezwan sauce for one week in the refrigerator and use whenever required for making
other Indo Chinese recipes, such as Veg Schezwan Fried Rice, Crispy Paneer in Schezwan Sauce, Stir
Fried Vegetables in Schezwan Sauce, etc.
For making red chilli paste, you just need to soak the whole red chillies in to the water for 15-20 minutes,
remove stems and grind into a smooth paste. Use little amount of water to make a fine paste.
Whole dried kashmiri red chilli paste also can be preserved for a week in the refrigerator.
46.Tomato Soup

Ingredients: [Serves 2-3]

Tomato 4 medium size /300 gms
Onion 1 small / 50 gms
Green Chillies 2
Beetroot 1 small piece [1 tbsp chopped]
Minced Ginger-Garlic 1 tsp
Bay Leaf 1 small
Clove 1
Cardamom 1
Cinnamon Stick 1/2 Piece
Chopped Cilantro 3 sprigs
Salt and Pepper To taste
Besan/Chickpeas Flour 2 tsp [optional]
Sugar 1/2 tsp
Water As needed [around 4-5 cups]
Fried Bread Pieces 8-10 [optional]
Method:

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1. Wash and chop onion, tomato, green chillies and beetroot.

2. In a pressure cooker container add all the ingredients with 1 cup water except
fried bread pieces, besan and sugar and pressure cook for 3 whistles.
3. Once pressure released discard all garam masala like bay leaf, cinnamon,

clove & blended everything using a mixer or blender.

4. 4. Add the puree in a pan with 2-3 cups of water and bring it to good boil.

Add sugar and simmer for 2-3 minutes in medium heat, adjust salt &
pepper if needed.
If you want to make the soup thick, mix 2 tsp besan with little water and
add to soup after 1st boils comes. I didnt add. Our soup is ready.

47. Chana Aloo Masala | Chole

Chawal Recipe
Author: Priti | Category: Main Course | Cuisine: Punjabi - Indian
Prep Time: 5 Mins | Cook Time: 45 Mins | Total Time: 50 Mins
Serves: 4-5
Ingredients:
Chickpeas/Kabuli Chana - 1 Cup
Potato/Aloo - 1 Large
Oil/Tel - 2 tbsp
Asafoetida/Hing - A Pinch
Red Chilli Powder/Lal Mirch Powder - 2 tsp
Coriander Seeds Powder/Dhaniya Powder - 1 tsp heaped
Turmeric Powder/Haldi Powder - 1/2 tsp
Tomato/Tamatar - 1 Large
Tomato Paste/Tamatar Paste - 1 tbsp (if not use 1 large tomato extra)
Water/Pani - 3 Cups or as required
Salt/Namak - To Taste
Punjabi Chole Masala - 1 tsp or garam masala
To Grind Together
Onion/Pyaaz - 2 medium
Ginger-Garlic Paste - 1/2 tbsp
Cumin Seeds/Jeera - 1 tsp

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Black Peppercorns/Kalimirch - 5-6

Method:
1. Soak chickpeas over night and pressure cook with potato, little salt and
water covering chickpeas for 3 whistles.
2. Once pressure released peel and chop potato in large chunks and keep
aside.
3. Meanwhile peel and chop onion and grind together with ginger-garlic
paste or pieces, cumin seeds and peppercorns in to smooth paste, don't
add water.
n a same mixer chop and add tomato and puree it, keep aside.
. In a kadai (wok) heat oil add hing, onion paste and saute until it starts to
leave oil and raw smell goes.
Add red chili, turmeric and coriander seeds powders and mix well, saute
for a minute. Add puree tomato mix and cook in slow flame until oil
separates or for 2-3 mins.
Now add tomato paste if using and mix well saute again for 2-3 minutes.
. Add 2-3 cups of water and bring it to good boil. Add boiled chickpeas,
salt cover and cook for 5 minutes.
. Add potato pieces, chole masala powder and mix. Cover and simmer
again for 5-8 minutes or until gravy becomes little thick and oil floats on
top, off flame.

48. Aloo Matter

Ingredients
1 1/2 cups potatoes boiled , peeled and cubed
1 cup boiled green peas
1/2 tsp cumin seeds (jeera)
3/4 cup chopped onions
1 tsp finely chopped ginger (adrak)
1 tsp green chilli paste

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1/2 tsp finely chopped garlic (lehsun)
1 cup chopped tomatoes
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp oil
salt to taste

For The Garnish

1 tbsp chopped coriander (dhania)
Method
Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the
onions and saut till they are translucent.
Add the garlic, ginger,green chilli paste and tomatoes and simmer till the tomatoes are cooked.
Mash lightly using a potato masher and add 1 tbsp water.
Add the green peas,potatoes, salt,chilli powder, garam masala and and cook for 3 to 4 minutes.
Add 1 cup of water and allow it to come to a boil.
Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens.
Garnish with the coriander and serve hot with rotis or parathas.

http://origin.sailusfood.com/2010/03/03/khajur-imli-date-tamarind-sweetchutney-for-chaat/

http://udupi-recipes.com/

Recepies Sent by Chandrika:

Maddur Vade:
) Do try & let me know how this one

42

Sharing the recipe. (credits to my friend if this comes out well

comes out...

P a g e | 35
Ingredients:
Chiroti rava 4 cups
Rice flour 1 cup
Maida 1/2 cup
salt to taste
Hot oil to mix
Curry leaves
Onion Finely chopped
Green Chilli finely cut
Method: Do not add water while mixing
First mix all flours, curry leave, onion, chilli. Then add hot oil..
Just sprinkle water if needed..Make small vadas (preferably of ambode size) & deep fry in hot oil..
Multigrain Porridge

Print
Author: Kavitha
Ingredients
1 kg (5 cups) Ragi (Finger Millet)
kg (1 and 1/ cups) Green Mung Beans
kg Wholewheat grains
kg Garbazo / Chickpea (Chole)
kg Soybeans
kg Pottu Kadali (Roasted Chana Dal)
kg Boiled Rice (Puzhungu Arisi)
200 grams (1 cup ) Almonds
200 grams (1 cup) Cashew Nuts
200 grams (1 cup) Peanuts
300 grams (3/4 cup) Pearl Tapioca / Sago (Sabudana)
100 grams (1/2 cup) Cardamom pods (Elaichi)
* 1 cup is 200 grams
For the Porridge
1 Tablespoon Kanji powder
cup Water
1 Tablespoon Sugar (adjust to your taste)

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1/ cup Milk (Or more to have diluted version of the porridge)
See a Hawaiian Sweet & Sour Sausage Recipe
Instructions
For the Protein Kanji Powder
1. Add each ingredient to the skillet and dry roast it on high heat for 4-5 minutes or until a nice
aroma starts to come. You must roast them separately.
2. Add all roasted ingredients to a large container and mix well
3. If you have a powder grinder / spice blender, you can add the mix in batches and grind to a
smooth super fine powder. Else, you can take it to a nearby mill / spice grinder who can do it for
you
4. Store in air tight container and use as required
For making the Porridge
1. Add 1-2 tablespoons of this super powder to water and mix well
2. On medium flame, cook the mixture by constantly stirring it. Within 4-5 minutes the mixture will
start thickening.
3. To thick mixture, add sugar and mix well. As the sugar starts to dissolve, the mixture will again
start to loosen up a bit. Switch off the flame.
4. Add warm milk and mix well.
5. Pour into a glass and enjoy warm!
Notes
1. You must not roast them together as each ingredient may take different time to give out the
aroma and by roasting together - you may either end up burning or under-roasting one of them.
2. It isn't necessary that you use ALL of the ingredients mentioned in the ingredients list or use them
in the exact proportion mentioned. You can certainly make your own blend. However, do keep the
Pearl Tapioca (Sago) which helps to thicken the porridge.
3. You can also make a salty version of the porridge by

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P a g e | 37

athu Maavu Powder Recipe - Ingredients

Preparation Time : 5- 6days | Cooking Time : 30 mins | Yields : 3 kgs
Recipe Category: Sidedish | Recipe Cuisine: North Indian

To be sprouted and roasted :

Whole Wheat - 1/2 kg(500 gms)
Finger Millet - 1/2 kg(500 gms)

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P a g e | 38
Black Channa - 1/4 kg(250 gms)
Green Gram Dal - 1/4 kg(250 gms)
Pearl Millet - 100 gms
To be roasted
Sago - 100 gms
Fried Gram Dal - 100 gms
Foxtail Millet - 50 gms
Red Rice - 50 gms
Sorghum - 50 gms
Cashew - 25 gms
Badam - 50 gms
To be added as such:
Dry Ginger powder - 2 tsp
Elachi - 10 whole

Method:

1. Measure the ingredients first and store it.The rinse each grain well and start sprouting.I first
started with whole wheat and black chana.For whole wheat its enough to soak for 2-3 hrs and
then keep covered in a hot pack.For black channa soak overnight and then the next day close
and keep.For whole wheat it started sprouting the next day itself but for black chana it takes 2
days.

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P a g e | 39
2. Then green gram , ragi and pearl millet, they sprout fast may be within a day or so.Once you are
done with the sprouting, let it dry in shade till there is no moisture.

3. Now start dry roasting each ingredient one by one....fried garam dal,sorgum(cholam and thinai.Its
enough to roast till aroma comes, don't let it brown.

4. Then roast red rice, sago.Finally start roasting the sprouted items one by one just for 2-3mins
thats enough.I have just shown for green gram sprouts , repeat the same for other sprouts too.

5. Finally dry roast cashew and badams, for 2-3mins.Once everything is roasted, spread it in a plate
and let it cool down completely.Then combine everything together and grind it.I gave it to the flour

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P a g e | 40
mill for grinding.After you get the powder, spread it to cool down then store in airtight container.

Cool down completely and then store in airtight container.

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P a g e | 41

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---------- Forwarded message ---------From: Chandrika B <chandrikavittal@gmail.com>
Date: 2015-01-24 17:20 GMT+05:30
Subject: Recipes for Kids

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P a g e | 43
To: Chandrika B <chandrikavittal@gmail.com>

Ref: Prajavani paper

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