Pallappam Fine Rice Powder - 1 Cup Semolina 1 tbsp Water Cup Toddy or Dry Yeast cup or tsp Coconut

oconut Milk 1 Cup or more Sugar 2 tbsp Salt -1/2 tsp Prepare porridge with semolina and water and cool. Add the remaining ingredients other than salt to it. Mix lightly. Keep aside to double. (four to five hours) Add salt Heat an appachatti, brush lightly with sesame oil. Ladle the centre into the centre. Twirl the pan just once to spread the batter so as to form a lace. Cover and cook for a couple of minutes. Take care not to overheat the pan. Take care not to break the crisp lace around the palappam when removing it from the pan. Serve with vegetable or meat stew.

Vegetable Stew Mixed Vegetables 1 cups (cubed carrot, potato, green peas) Onion, sliced 1 Green Chilli, sliced 4 Ginger, sliced Curry Leaves 2 sprigs Whole Black Pepper tsp Cinnamon 1 piece Cloves 3 Cardamom 1 Ghee 1 tbsp Coconut, thick cup Coconut, thin 1 cup Heat a heavy pan, add ghee and the crushed spices. Add the sliced ingredients and fry for few minutes till onions are transparent. Add the vegetables and saut. Pour the thin milk, bring to a boil, reduce heat; simmer and cook till vegetables are tender. Add the thick milk and remove from flame immediately. Garnish with curry leaves fried in a tsp of ghee.

Onion Curry Small Onion, quartered cup Green Chillies 4 Grated Coconut 1 cup Red Chilli Powder 2 tsp Coriander Powder 1 tsp Turmeric Powder tsp Curry Leaves 1 sprig Jaggery 1 tsp Tamarind a small piece Coconut Oil 2 tbsp Salt to taste Fry and remove the onions and green chillies Fry the grated coconut a light brown over low flame, add the spice powders and cook a couple of minutes. Remove, dry grind to a fine coffee brown powder. Meanwhile soak the tamarind in the water to make tamarind water. Stir the sugar and salt into the tamarind water. Stir in the ground paste and the curry leaves. Return to the fire and cook uncovered till the oil separates and floats on top of the gravy.

Kerala Paratha Flour 250 gm Egg 1 Fresh Curds 4 tbsp Milk 2 tbsp Sugar tsp Salt to taste Ghee 10 ml Mix the dry ingredients. Add the curds, milk, egg, ghee; knead well for 20 minutes. Keep covered under a wet muslin for at least five hours. Knead again. Cut and roll into lemon size balls. Roll out each thinly. Brush with warm ghee and roll each one tightly into thick roll. Keeping one end fixed, twist the roll into tight circle, like a spring. Flatten with a rolling pin or palm. Cook on hot girdle, brushing both sides generously with ghee. Allow the skins to become crunchy and golden brown, without burning.

Manga Achar Green Mango 1 Red Chilli Powder 1 tbsp Mustard Seeds 1 tsp Fenugreek Seeds 1 tsp Asafoetida a pinch Sesame Oil 4 tbsp Salt water to taste, boiled and cooled Skin the mango as much as possible Without cutting through the seed, peel away the flesh and cut into thin pieces Soak in the salt water and keep overnight. Heat oil, and fry the mustard and fenugreek seeds. Remove from flame when the seeds have stopped popping and let it to cool slightly. Stir in the chilli powder. Put in the salted mango pieces, add the asafoetida and stir well. Store in air tight jars.

French Beans Sabzi French Beans, finely chopped 300 gm Oil 1 tbsp Mustard Seeds tsp Asafoetida a pinch Ginger and Green Chilli Paste -1 tsp Salt to taste Coriander, chopped 1 tbsp Coconut, grated -1 tbsp Lemon Juice a dash Heat the oil in a non stick pan. Add the mustard seeds and when they begin to pop, add the asafoetida and the ginger chilli paste. Stir add the French beans and mix well. Add the salt and mix well. Sprinkle cup of water and cook uncovered, on medium heat for 5 to 7 minutes or till the beans are soften but crunchy. Garnish with coriander, coconut and lemon and serve.

Dahi Ki Sabzi Curd 2 cups Oil 2 tsp Cumin Seeds 1 tsp Onion, chopped 1 medium Green Chilli 1 Turmeric Powder tsp Red Chilli Powder tsp Coriander Powder 1 tsp Salt to taste

Garam Masala Powder tsp Coriander, chopped 1 tbsp Heat the oil in a non stick kadai. Add the cumin seeds, saut till they begin the change colour. Add the onion and the green chilli, saut till the onion turns light brown. Add the turmeric powder, chilli powder and coriander powder and stir. Add the curd and salt and stir lightly. Add the garam masala powder and mix well. Remove from heat, garnish with coriander and serve hot.

Quick Pressure Cooked Vegetables Potatoes, medium size, cubed and soaked in water 2 Peas cup Carrots, medium size, cubed 3 Oil 1 tsp Chaat Masala A pinch Black Pepper Powder tsp Heat the oil in a pressure cooker; add the garam masala, salt, chaat masala and stir. Add the potatoes, peas, carrots, add one tbsp of water. Cover and cook under pressure till one whistle. Remove from heat. Once the pressure reduces, remove the lid and serve immediately.

Vegetable Dhansak Split Kabuli Chana, soaked cup Split Masur Dal, soaked 2 tbsp Skinless, Split, Moong Dal, Soaked 2 tbsp Red Pumpkin, inch cubes 100 gm Brinjal, inch cube 2 medium size Potato, inch cube 1 large Fenugreek Leaves, chopped 65 gm Turmeric Powder tsp Ginger, chopped 1 inch Garlic, chopped 5 to 6 cloves Green Chillies 4 to 5 Cumin Seeds 1 tsp Ghee 2 tbsp Onions, chopped 2 medium Tomatoes, chopped 2 medium Dhansak masala 2 tbsp Red Chilli Powder 1 tsp Lemon Juice 2 tbsp Fresh Coriander Chopped for garnish

Drain and mix all dals together in a pressure cooker. Add four cups of water, the pumpkin, brinjal, potato, fenugreek leaves, turmeric powder and salt and cook under pressure till 4 whistles. Remove the lid of the cooked and whisk the mixture till smooth. Grind together the ginger, garlic, green chilli, cumin seeds and a little salt to a fine paste. Heat the ghee and oil in a deep pan. Add the onions and saut till golden. Add the tomatoes and saut till soft. Add the ground paste and continue to saut till fragrant. Add the Dhansak Masala and chilli powder and mix well. Add the dal and vegetables, and mix. Adjust the salt and cook on low heat for 5 minutes. Add the lemon juice and coriander. Serve hot with rice.

Quick Sichuan Rice Cooked Rice -2 cups Dried Red chillies 2 Crushed Red Chillies 1 tsp Vinegar 2 tbsp Garlic, chopped 4 to 5 Onion, chopped 1 Medium Cabbage, grated small Carrot, grated 1 medium Salt Soak the dried red chillies in vinegar for about half an hour. Drain and reserve the vinegar. Heat the oil in a wok. Add the garlic, onion, crushed red chillies, drained red chillies, cabbage and carrot. Saute on medium heat for about 5 minutes. Add the rice, reserved vinegar and salt. Toss well to mix. Serve immediately.

Punjab Pakorewali Kadhi Pakore Besan 1 cup Onion, chopped 1 small Methi leaves, chopped cup Ginger, grated inch Ajwain tsp Red Chilli Powder tsp Salt Kadhi Curd 2 cups

Besan cup Turmeric Powder 1 tsp Salt Oil 2 tbsp Methi Seeds tsp Cumin Seeds tsp Dried Red Chilli 2 Ginger, chopped inch Red Chilli Powder 1 tsp For the pakore, mix the ingredients and make pakores as usual and remove on to absorbent paper. Keep aside. For the Kadhi, whisk the curd well. Add the besan and whisk till smooth. Add the turmeric, salt and 3 cups of water and mix well. In a Wok, heat oil. Add the methi seeds, cumin seeds and red chillies and saut for half a minute. Add the ginger and saut for a minute. Stir in the curd mixture. Bring to a boil and cook on a low heat for about 15 to 20 minutes, stirring occasionally. Add chilli powder and pakore and continue to simmer for 2 to 3 minutes. Serve hot with steamed rice.

Bharwan Bhindi Okra 250 gm Red Chilli Powder 1 tsp Coriander Powder 2 tbsp Cumin Powder 1 tsp Amchoor 2 tsp Turmeric Powder -1 tsp Garam Masala 1 tsp Shallots Slit 4 to 5 Oil 2 tbsp Wash and wipe the okra completely dry. Trim ans make vertical slit on one side of each one and set aside. Mix together the chilli, cumin, and coriander powder, with amchoor, turmeric, garam masala and salt in a bowl. Stuff the okra and shallots with masala. Reserve the remaining masala. Heat oil in a kadai. Add the stuffed okra and shallots and stir. Sprinkle the remaining masala. Cook, covered on low heat for 8 to 10 minutes stirring occasionally. Cover the pan and cook till tender. Do not add water as the vegetable will become sticky.

Namak Aur Ajwain Ke Paranthe Flour 3 Cups Crushed Ajwain 1 tsps Ghee 2 tbsp Salt

Mix together flour, salt and ajwain. Rub in 2 tbsps of ghee. Add water and knead into medium soft dough. Cover with a damp cloth and set aside for 30 minutes. Divide the dough into 12 portions. Roll out one portion in into a thick roti. Spread ghee on one side. Fold the roti in the shape of a triangle and roll again. Heat a tawa and cook each side with a little bit of ghee.