Bread Jamun

Ingredients:

1. Bread slices – 12   

2. Sugar – 1/2  cup

3. Cooking oil/ghee – 1 cup

4. Saffron strands/Cardamom – A few/ 4-5

Method:

1. Just cut the edges of the each bread slice and keep it aside

2. Just dip each slice in water and squeeze out extra water from it make round balls from each slice of bread.( you can also use milk for this method)

3. Just place a kadai with  cooking oil/pure ghee on medium flame. When heated fry bread balls from step 2 in it till light brown.

4.  Place a bowl with 1/2 cup cup sugar and water so that just the water level is 1/2″ above the sugar level.  When it boils just switch off the flame and add saffron strands to it. Place fried jamun from step 4 into it and let it swell absorbing the syrup. Enjoy either at room temperature or chilled. Ready to serve Bread Jamun is as shown in the image below.  

Yummy

Poori ( for Chat Recipes)

Ingredients:
For making Poories
Semolina 1/2 cup
Plain Refined Flour/ All Purpose flour 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying

Method to prepare:
For Gol Gappe or Poori:

Mix semolina, plain flour, cooking soda, salt, 2 tablespoons of oil in a bowl and knead well to make a stiff dough.

The dough should be stiffer than those for normals puris and chappathis.
Cover it with a wet muslin cloth and let it rest for 15 mins.

Once again knead well until quite elastic. 

Then pinch out very small balls and roll them into small circles. Ensure that you roll them out neither too thick nor too thin.

Since these are popped into the mouth as wholes, they should be bite size puris.

Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried. If making large quantities, make in small batches.

The puris will puff well only if they are moist.

Heat oil in a thick bottomed pan, deep fry the puris on medium heat ensuring that they puff well and become crisp.

Remove from oil and place on kitchen tissues to absord the excess oil.

Allow the puris to cool before storing in airtight containers.

Pani Poori

Ingredients:

• Poori shells
• Chopped Mint Leaves 1 1/2 cups
• Chopped Coriander Leaves 1 tablespoon
• Tamarind 1/3 cup
• Ginger 1"
• Green Chillies 4 to 5
• Ground Cumin Seed (roasted) 1 teaspoon
• Coriander powder
• Mango Powder
• jaggry
• Chat Masala Powder
• Salt to taste

For Filling
Potato Filling
1. Boiled Potato, finely chopped /mashed and mixed with Chat Masala ,

 Chopped Coriander leaves , red chill & Salt.

For making spicy water or Pani
Soak tamarind in water and extract the pulp.
Grind mint leaves, coriander,jaggry, ginger, chillies and dry roasted cumin seed to a smooth paste using the tamarind pulp.
Add salt and Chat masala to taste.
Leave this in the fridge to chill.
Add more water as required.

Assembling the Pani Puri
Make a finger size hole on the centre of the top of the puri.Add a tsp of mashed boiled potato and / or channa in the middle of the puri.
Add a little of the chopped onions . Dip it in the spicy water or pour some spicy water in the hole.
Swallow as whole.Enjoy them as evening snack.

Masala Poori (chat)

Ingredients:

Puri shells
Soaked and cooked dried peas
Finely chopped tomato pieces
Finely chopped coriander leaves
1 grated carrot
Tamrind chutney
Salt to taste
1/4 tsp lemon juice

To be ground into a paste

1/4 cup Cooked Peas
small piece of Ginger 
2 Garlic
2 red chillies
1/4 tsp garam masala powder
1 tsp coriander powder1/2 tsp cumin powder


   

                                                                                                                                             




Method:

1. Soak peas overnight and pressure cook with salt to taste. divid it into 2 equal parts, keep one part aside and the other use it to make masla. 

2. Tamrind chutney: soak tamrind for about 30min, extract thick juice, to this add salt, sugar, jeera powder, and red chilly powder and cook till the acrid smell is gone. 

3. Masala making: grind cooked peas with green chilly, cilantro, garlic, ginger to a soft paste, boil the paste with garm masala and chat masla this cook other ingredients in masala. 

4. Hand cruch 5-6pani puri shells add few pressure cooked peas add masala, 1/2 a tsp of tamrind chutney, sprinkel a pinch of chat masala and garnish with chopped onion, tomato and Carrot.

Omega 3 podi (Flax seed spicy powder)

Ingredients:

2 tsps oil/ghee for roasting

1/2 cup flax seeds

1 cup packed curry leaves, washed and dried

1/2 cup bengal gram dal

2 tbsps cup black gram dal

8-10 dried red chillies, tear into two and de-seed (adjust to suit your spice level)

4 garlic cloves or 1/4 tsp asafoetida

salt to taste

Method:

•  Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 3-4 mts. Add split gram dal ,dry red chillis to the roasting channa dal and continue to roast till the dals release their flavor and turn golden. Remove and cool.
•  In the same vessel, add the flax seeds and roast on low flame till they give a crackling sound like sesame seeds. Remove and keep aside.
•  In the same vessel, drizzle little oil and add the curry leaves and roast on low flame till crisp. Remove and keep aside.
•  Place the cooled dals-spices mixture, curry leaves, flax seeds and salt in a blender and grind to make a coarse powder. Add the garlic towards the end and grind for a few seconds.
•  Store in an air tight container and place in refrigerator. Serve with tiffins like dosas and idlis with a generous helping of ghee or oil.

Benefits of flax seeds:

1.Lowering total cholesterol and LDL cholesterol levels.

2.Flax seeds may also help lower blood triglyceride and blood pressure.

3.It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.

4.Fiber in flax seeds shows a lot of promise in fighting disease like cancer ( mainly breast cancer)

5.Flax seed oil seems to be able to heal the inner lining of the inflamed intestines.

Note:The recommended amount per day is about 1 -2 tablespoon.

Idly Fry

Ingredients:

5 Left over idlis (each cut into 8 pieces)
1/2 chopped onion
1/2 tomato or Tomato puree
3 whole red chillies
chopped curry leaves - few
chopped coriander leaves - few
1 tsp fresh ginger-garlic paste
2 nos cloves
2 cinnamon sticks
Few cumin seeds
Few Fennel seeds
salt - to taste
2 tbsp oil

10 capsicum thin slices(optional)

Method:

1. First Mix the idlies with 2 tbls oil ,Heat the Tawa  fry idli pieces till light brown color , and keep the fried idli pieces aside.
2. Now heat the oil in a pan,add Spices,seeds , chilies and saute.
3. then add chopped onion,coriander leaves,salt,ginger- garlic paste and diced tomato one by one and saute well.
4. Then add little soy sauce, red chili sauce and saute for 2 mints then add the fried idli pieces and mix well.
5. If  you want dry dish stir fry for 5 mints ,Serve hot  with curd .

Naan

Ingredients:

• 1 tsp sugar
• 1 tsp fresh yeast
• ¾ cup warm water
• 1½ cups all-purpose flour
• plus extra for dusting
• 1 tbsp oil
• 1¾ oz/50g unsalted butter plus extra for greasing
• salt to taste
• Egg (optional)

Method:

• Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy. 
• Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead for 5 minutes, or until smooth.
• Return the dough to the bowl, cover, and let rise in a warm place for 1½, or until it has doubled in size.

Oven-

• Preheat the broiler to high, and grease a sheet of foil. Turn a dough out onto a floured counter and knead for 2 min. Break off small balls with your hands and pat them into circles 4½ inches/12 cm in diameter and ½ inch/1 cm thick. 
• Place the dough circles onto the grassed foil and cook under the very hot broiler for 7-10 minutes, turning twice, brushing with the butter and sprinkling with the onion seeds.
• Serve warm or keep wrapped in foil until required.

 Tawa-
 ( For this method u have to add  egg to the flour so that u will get same softness like make it in oven)

• Preheat the tava make a dough same as above but little thin when compared to that. 

• Heat a iron tawa and once its hot, place the naan, secs on high flame, you will find that the naan bubbles up. Now cook the other side of the naan spreading all over the heat such that brown spots appear.                      
• Drizzle some butter over the naan and serve hot with any curry of your choice

Rice Almond Kheer

Ingredients:

• 6 cups of Milk
• Sugar
• Badam/Almond-5
• Elachi
• Ghee
• Cashews-2
• Rice 1 cup( u can also use cooked rice for the quick version)  

Method:

Wash and strain the raw rice,add one and half cups water, pressure well wid a tsp of ghee added to it. Keep it aside

Soak the Almond & cashews for 10-15 mints then grind it coarsely , take half of that keep it aside and to that remaining coarsely paste add the cooked rice put in wiper for 2 - 3 times ( if it is too thick add milk to that )

Take a deep bottomed frying pain Boil milk stir well in low heat, till the milk is reduced to half.

Now add the all the grinded  things to the milk and also sugar, elachi powder, ghee  stir it for another 5 to 10 mints.

Ur Rice kheer is ready to be served either hot or cold.

Parotta

Ingredients:

• Maida /All purpose flour – 2 cups
• Salt
• Water
• oil

Method:


1. Mix the all purpose flour, salt and warm water (I added little sugar). Knead the dough nicely and keep it aside for 1-2 hours. Cover it with a wet towel or a close it with a lid.

2. Check the dough whether you can able to expand it (as a chewing gum) easily. If it is so this is the correct stage to proceed further.

3.Divide the dough into small balls.

4. Roll the dough into a thin layer. (expand it as much as possible)

5. Now apply some oil all over the rolled dough (U can use your hand either a brush to apply the oil)

6.Now gently fold it. (hold the dough with your two hands and and go front and back.(as we make saree pleats) You can see nice folds)

7.Now hold the folded dough with your hands and nicely tap it on the rolling board. So it will expand little more.Now roll it from one end to another. (roll like a mat)

8.Now roll the dough into parathas and place it in hot pan adding enough oil

on both sides until you see the nice brown dots all over.

9.Now remove it from fire and tap it with both of your hands when it is hot (this is to seperate the layers) Serve hot with any kind of kurma of your wish.

Kothu Parotta

Ingredients:

parotta- 3(tear into pieces)
Onion- 1
Ginger garlic paste- 1tsp
Tomato-1
Green chillies-3
Cinnamon-small piece
Cloves-2
Red chilli powder-1tsp
Salt to taste
Turmeric- 1/4 tsp
Curry leaves- few
Eggs-2
Any Veg/Non-veg gravy- 1 cup
Coriander leaves-few

METHOD:


Heat a pan with a tablespoon of oil. When the oil is hot enough, add the diced onions along with curry leaves and sauté for a few minutes until the onions turn brown. Then add the tomatoes, chilies, fennel seeds, and ginger-garlic paste and keep sautéing until everything is well blended. Add the powders and salt along with another tablespoon of oil and cook closed under a low flame. After 5-10 minutes the powders would have lost their raw smell and oil will start to ooze out of the mixture. Break in the eggs at this point and scramble everything until there are no lumps in the masala. Add the shredded parottas pieces and mix everything well. Cook under low flame for a few more minutes until the parottas turn soft. Garnish with chopped cilantro and serve hot.

PAAL KOVA (Doodh Peda)

INGREDIENTS:

• 
  
• 1/2 Gallon milk ( about 2 liters )
• 1-1/2 cup sugar (as per taste)
• About 2 tbsp Ghee

• 
  

METHOD:


Heat the milk in a heavy bottomed pan.


Once it starts boiling, then lower the heat - something in the middle of Low-med. Stir it once every 10 min to make sure that the milk does not stick to the bottom. The milk in about an hour and half or so, slowly starts reducing in volume and turns into sandalwood yellow color.


After 2 hours or so, it thickens and this is a point when it becomes mandatory that attention is given and stirring is must on a continuous basis. Otherwise it will stick to the bottom. Add sugar at this point and keep stirring for another 20-30min.


When the consistency looks like you can almost roll a ball with it, remove it from the pan, add ghee, stir it well and serve. It keeps well in the refrigerator covered in wax paper.
Bring it to a boil.

Oats Pakoda

Ingredients:

• Oats (quick-cooking) - 2 cups
• Besan/Gram flour - 1 cup
• Hot water - 1 cup
• Onions - 2 (finely chopped)
• Green chillies- 2 (finely chopped)
• Ginger - 1 tsp. (grated)
• Red chilly powder - 1/2 tsp.
• Mint leaves - few (chopped)
• Coriander leaves - few (chopped)
• Fenugreek leaves - few (torn) (optional)
• Salt (to taste)
• Oil (for deep-frying)

Method:
In a mixing bowl, add oats and pour 1 cup of hot water. Cover and keep aside for 3 to 5 minutes.
Now add all ingredients except oil and mix well.
Heat oil in a kadai for deep frying.
Take one handful of the mixture and keep pinching and drop about 1 inch of the mixture in the oil.
Deep-fry till golden brown colour.

Bread Manchurian

Ingredients:

• 4-5 bread slices
• 4 tbsp all purpose flour (maida)
• 4 tbsp corn flour
• 2 tbsp Rice flour
• Salt to taste
• 1 tsp red chilli paste1 tsp soya sauce
• 1/2 tsp green chilli sauce
• 1 onion cut lengthwise
• 1 capsicum cut lengthwise( Red & Green)
• Oil to fry
• Finely chopped coriander leaves & Spring Onions
• Chinese Salt( Optional)

METHOD:


Make a thick batter of cornflour, all purpose flour, gram flour, 1/2 tsp red chilli sauce and a bit of salt. Cut the bread into small pieces, dip in the batter and fry them in hot oil till golden brown. Drain out the excess oil using a tissue paper.

Heat 1 tsp oil, add onions and fry them for a minute. Add capsicum and fry it as well for another minute. Add soya sauce, red chilli sauce,green chilli sauce and a pinch of salt. Add the fried bread pieces and mix well to coat it with the sauce.

Garnish with Spring Onions and serve immediately.

Kuzhi Paniyaram

Ingredients:

• 2 Cups Idli Rice
• 1/2 Cup Urad Dhal
• 1/2 Onion chopped
• 2-3 Green Chillies chopped

Seasoning:

• 1/4 Tsp Mustard seeds
• 1/2 Tsp Urad Dhal
• 1 Tsp Channa Dhal
• Few Curry Leaves

METHOD:

• Soak rice and dhal separately for 5 hours.
• Grind them separately.
• Mix them together and add salt.
• Leave it overnight to ferment.
• Heat 2 tsp oil, add the seasonings.
• Once mustard crackle, add chopped onion, little salt and green chillies.
• Fry till onions are transparent.
• Add this to the batter & mix.
• Heat kuzhipaniyaram vessel.
• Fill the well with 1/2 tsp oil each.
• Pour the batter in each well till 3/4th filled.
• Cook it on both sides in medium flame till golden brown.
• Serve hot with coconut chutney.

Tips:
Batter should not be watery.Wipe the well with oil and leave aside for 1 hour