1- Paneer – 200 grams
2- Onion paste – 3
3- Tomato puree – 1 cup
4 -Ginger garlic paste -1 tbsp
5- Cashew nuts -2 tbsp
6- Kasuri Methi -3/4 tsp (dry fenugreek leaves)
7- Salt as required
8- Garam masala powder – 1 tsp
9- Coriander powder – 2 tsp
10- Chilli Powder – 3/4 tsp
11- Turmeric powder – 1/4 tsp
12- Butter- 2 tbsp + Oil-1 tbsp
13- Cinnamon -1 inch piece
14- Cloves- 2
15- Cardamom -1
16- Fresh cream – 3 tbsp (dairy cream)
17- Finely chopped coriander leaves – 1 tbsp
18- Kasuri methi – 3/4 tsp (optional)
* Heat 2 tbsp butter + 1 tbsp oil
* Add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown
* Then add ginger garlic paste and sauté for some more time.
*Then add cashew nut paste and sauté nicely for a few minutes till the raw smell goes.
* Then add tomato puree and all the spice powder.
* Cook until the raw smell of the tomato goes and it starts leaving oil.
* Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.
* Add the paneer cubes to the cooked tomato paste.
* Add 3/4 cup of water, needed salt, kasuri methi and coriander leaves.
* Cook for a few minutes.
* Garnish with fresh cream and serve hot with pulao, rice, roti or chapati.
1- Ambula(Dry Mango)6-7 pieces
2- 2 tsp of mustard paste
3- 3 red chillis
4- 1 tsp of punch phutan
5- curry leaves 9-10
6- 2 tsp of oil
7- 1/2 tsp of grated ginger
8- 1/2 tsp of grated mango ginger (amba ada)
9- 3 tsp of grated coconut
10- 1-2 tsp of Jeera and red chilli powder (fried)
11- 3 tsp sugar
12- 1 cup of yogurt
13- Salt (as per taste)
*Soak the ambula in water for 2hr.
*Then take the kadai
*Heat oil, then add red chilli and punch phutan in to it.
*When it starts spluttering then add grated ginger.
*Then add soaked dry mango into it.
*After 2-3 minute add mustard paste into it & put some water.
*After 1-2 minute add sugar into it.
*Then add some salt & keep the flame in medium.
*Then leave it for 15 minutes.
*Then add grated coconut, red chilli and Jeera powder into it and leave it for 2-3 mins.
*Then add curd & mango ginger, mix it well.
Now Dahi Ambula Khata is ready.
1- 1 kg fish
2-3 tbsp. ginger, garlic paste
3- 2medium-sized onion ground to a paste
4- 1 cup yogurt
5-1/2 tsp. turmeric powder
6- 1/2 tsp. red chilli powder
7- 4 tbsps. mustard oil
8- 3/4 cloves
9- 5 black peppercorns
10-3 green cardamom
11- 1″ stick of cinnamon
12-1 bay leaf
13-1 large onion chopped fine
Salt to taste
Mix the yogurt with the onion paste, red chilli powder, turmeric, ginger and garlic pastes and blend.
Add the fish pieces to this and gently mix to coat well.
Marinate for 2 hours.
Heat 3 tbsps. of the mustard oil on medium heat, in a deep pan till hot.
Add the whole spices – cloves, cardamom, cinnamon, bay leaf and peppercorns – and fry till slightly darker.
Now add the chopped onion and fry till transparent.
Add the marinated fish and the marinade and mix gently but well.
Season with salt as required.
Do this gently to avoid breaking the pieces of fish.
Cook till fish is done.
Serve it with hot plain rice.
1-2 tbsp oil
2-750 chicken (skinned & medium sized)
3- Green Chutney
4- Fresh Cream _ 1 cup
5- Green chillies, broken -4-5
6- Coriander Power – 1 tablespoon
7- Cumin Power – 1 teaspoon
8- Garam Masala Power – 1 teaspoon
9- Red Chilli Powder – 1 teaspoon
10 – Turmeric Power – 1/2 teaspoon
11- Salt to Taste
12- Bay leaves – 4-5
13- 1 Inch Ginger Piece, Cut Into Thin Strips
14- Oil – 2 tablespoon
15- 4 to 5 cloves
16- 1 t/s turmeric
17- 2 cups water Or as consistency required
For Green Chutney :
1 cup chopped coriander leaves
1 cup chopped mint leaves
1 cup chopped spinach
2 green chillies
Wash the chicken and keep aside.
Take pressure cooker or a big wok without lid.
Add oil to it.
Keep heat on low mode.
Add the chicken, green chutney, cumin power, garam masala power, red chilli, turmeric power, salt, bay leaves, ginger, green chillies & oil.
Cover it & cook on low heat or dum for 15 to 20 minutes.
Remove the lid, add cream & mix.
Cover & cook on iow heat for another 4 to 5 minutes.
Now it’s ready.
Serve hot garnished with mint leaves.
1 cup Mung Dal
2 raw bananas – chopped into small pieces
2 Saru or Arbi – peeled and chopped into small pieces
1 table spoon ghee
1 tea spoon cumin seeds
2 red chillies
2 green chillies
2 inch ginger – grated
1 tea spoon of dry chilly & cumin seeds roasted and powdered
2-3 bay leaves
Salt to taste
(No Tumeric is added to this dal)
Oau: 4/5 long pieces, soaked in water if dried
-Take a pan and heat it.
-Add the mung dal and dry roast it until it starts changing color (at very low heat, It takes about 10-12 min.)
-Remove from heat and soak the dal for 1 hr.
-Boil the dal in a vessel with only salt and water.
-When it is half cooked add 5/6 curry leaves and , saru, kadali and grated ginger except Oau ) to the half cooked dal and let it cook.
-When the vegetables are about 3/4th Cooked add the Aau to this.
-The consistency of the dal like dalma but not too thick.
-Once everything is cooked, adjust salt to taste.
-When vegetables are fully cooked prepare a tadka of cumin seeds dry chili , and pour the tadka to the above dalma
– Add roasted dry chilly & cumin seeds power(Jeera Lanka Gunda )to the dalma
-It is ready to serve with plain rice and ghee.
(Alternatively you can just add ghee and jeera lanka gunda without the tadka)
Prawn – 500 gm
Potato – 2
Fried Onion Paste – 1/2 cup
Ginger and garlic paste- 2 tsp
Mustard Oil – 1/2 cup
Bay leave -1
Garam masala powder – 1 tsp
Chili powder – 1tsp
Coriander powder – 1tsp
Cumin Powder – 1tsp
Coriander leaves- 3 tsp
Water – 3 cup
Salt- for taste
Turmeric Powder – 1 tsp
Tomato – 2 medium size
-Clean the prawns with head part and wash those.
-Marinate with salt and turmeric powder.Fry those prawns.Place those in a plate.
-Cut the potato in vertical sized and fry those till become light brown color.
-Place those in a prawn’s plate.
-Add more Mustard oil in kadai, and bay leaves.add onion paste,saute for 5 mins till the odor will go.
-Add ginger and garlic paste,saute it for while and all the spices.saute it for 1/2 hours by adding little bit water.
-Add sliced tomato and salt for taste
. Saute it till that become soft and mash it properly and make a nice gravy.
-Add fried potato and prawns.Saute for 10 mins.So that the masala will go inside the prawns.
-Add Water , cook it for 15 minutes.when you feel the curry is ready , then add chopped coriander leaves.
-Serve with steam rice.
Suji (rawa ) -1 glass
Chini(Sugar) -1\2 glass
Pani(Water) – 2glass
Gujurati( cardamom)- 4 pcs
Refined Tela (Refined Oil)- As per requirement to fry
Salt – as per taste
PREPARATION: (Step wise)
Take water (double the amount of rawa) in a deep pan.
Add cardamom, sugar and salt as per the taste. Boil it.
When it starts boiling put small amount of rawa and stir it.
Do the same for the rest of rawa.
Stir it properly to avoid forming lumps.
Keep it on the flame for 2 min.
Remove from flame and keep aside.
Wait till the dough cools down to room temperature.
Make small balls from the above dough, rollout each ball into small round shape
Make the above balls into flat shape like puri’s, in between your palms.
Heat oil in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side.
Kakara pitha is ready and serve it cool.
For 20 -25 gulab jamuns
Gulab Jamun flour – 1 packet – 200 grams (available readymade)
Oil for deep frying
For making sugar syrup
Sugar -2 1/2 cups
Water – 3 cups
Cardamom pods -3 peeled or crushed
Method to prepare sugar syrup
In a big pan, mix sugar, water and 2-3 crushed cardamoms.
Bring it to boil and stir until the sugar dissolves completely and syrup becomes slightly sticky. Do not boil too much. Keep it aside.
Method to make Gulab jamun
1. First mix the gulab jamun flour well with your hands to remove all lumps.
2. Then add water (according to the instructions on the pack) and make a soft pliable dough. Let it sit for a few minutes.
3. Divide the dough equally and make small balls without any creases. This is very important.
4. Heat oil and fry the gulab jamuns in medium heat so that the inside of the gulab jamun will also get cooked well. Keep stirring it gently for even cooking and browning. Remove with a slotted ladle when it becomes dark brown in color.
5. Allow the gulab jamuns to cool off a little, before dropping them in hot sugar syrup.
6. Let all the Gulab jamuns remain soaked in the sugar syrup for 1 hour. It can be served hot or cold.
Fresh Coconut pieces- 2 cup
Rice – 1\2 cup (Soaked in water for 1/2 an hr)
Onion small – 1 (chopped)
Garlic – 6-7 cloves
Ginger – 1 inch
Green chillies – 4\5 nos.
Gram flour (Besan) – 4tsp
Corn Flour – 2 tsp
Dry Mango (Amchur) Powder – 1/2 tsp
Cumin Seeds – 1/2 tsp
Chicken masala 1 tsp
Salt as per taste
Grind the coconut
Make a paste of onion, ginger, garlic, soaked rice, green chillies, and cumin seeds with very little water.
Then add grinded coconut, besan, corn flour, amchur powder, chicken masala, salt and mix well.
Heat a non-stick pan.
Put some oil.
Spread it all over.
Place small balls of this mixture and flatten it to thin round shape.
Fry it both the sides till becomes golden brown.
Now our COCONUT VADA ( Nadia Bara ) is ready to serve :)
10 Pumpkin Flower
1 cup rice (arua \ basmati)
1 inch ginger
5-6 clove of garlic
2 green chillies
2 red chilli
1\4 tsp cumin
salt to taste
Sock rice in water for at least 30 mins.
Clean the flowers individually, remove stem, soak in turmeric water for 5 mins.
Takeout flowers & keep aside.
Take 2 flower, open them lenth wise & stuff one Flower into another lenth wise.
Just like one flower upon another.
Arrange all the flowers in this way .
Then grind the wet rice, ginger, garlic, green chilli, red chilli, cumin
make a semi-liquid batter.
Add salt according to teste.
Heat oil in a frying pan.
Now peak 1 of previously kept flower.
Dunk that in the batter, shake off excess liquid
Put it in the pan for dry.