Kofta Briyani

ingredients

1 cup basmathi rice
1 cup cooked chick peas(channa) 1 cup or 2 boiled potatoes
2″ piece ginger
2 big cloves of garlic cloves (4-5 if Indian garlic is used)
1 cup onion
3-4 green chilies
1 tea spoon lemon juice
1 bay leaf
3/4 cup tomato puree
6-7 strands of coriander leaves ground to smooth paste
A pinch of turmeric
2 tbl spoons cream(optional)
1/2 tea spn chili powder
Oil/ghee
Salt

Method:

Heat oil and add bay leaf. Add basmathi rice and fry till a nice aroma comes out of it. Add 2 cups of water, a little salt and cook till rice is done(take care the grains should be separate after cooking).
Grind 1″ ginger, garlic, 1/2 cup onion, green chilies, lemon juice into a paste. Add this to mashed chana or potato. Mix well. Make small balls of this mixture and deep fry them in oil (alternatively, bake them in oven like this).
Heat oil and add remaining ginger(grated), finally chopped onion. Fry till onions turn slightly brownish. Add coriander paste, tomato puree, chili powder, turmeric, cream and salt. Mix well and cook for around 5-10mins or till the gravy thickens.
Just before serving, take a serving bowl, spread one layer of rice, then one layer of gravy, followed by one layer of kofta.

Repeat this till all the rice, kofta and gravy is finished. The top layer should be rice. Serve hot.

Note: Arrange the layers only few minutes before serving, otherwise the koftas become soft and taste reduces.
The potato koftas does not become crunchy since we are not adding anything extra to make them crunchy.
While serving, take care not to break the koftas.

Rasagulla

Ingredients:
Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup

Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the
stove off. Milk should separate into whey and curd.
Pour into colander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an
hour (you can leave it overnight).
Place curd in food processor and process for one minute. It should be soft but not sticky.
Form small balls from the curd. Using vinegar usually re-sults in about 80 to 100 rasagollas.
Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off.
When pressure cooker depressurizes, remove cover and re-peat previous step with the rest of the rasgoolas. Do not use the same sugar syrup more than once.

Sindhi Sai bhaji

The Sindhi people are originally from the Sindh region now located in central Pakistan. The Sindhi's are well known for their generous hospitality and love of food. Their cuisine reflects their passion and zest for life.

Sai Bhaji is a popular vegetarian dish that is nutritious and healthy. It is a delicious combination of vegetables and dal simmered together low and slow for a rich taste.


Ingredients:
1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horse gram dal (channa dal)
4-5 green chillies
2-3 cloves garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masala and mix.
Place whole tomato on top, cover and pressure cook for 3 whistles.
Cool the cooker, open and hand blend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice

Samosa

Ingredients

For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method

For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on work surface and knead again. Re-cover.

For filling:

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed:

Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys, or tomato sauce.

Malai Kofta

Ingredients:
doing for Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
doing for Kofta:
50 gms. khoya
13
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander


Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the center and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Potato in Curd Gravy

Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
11
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Gobi Manchurian

INGREDIENTS:

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

Aloo Palak [Indian Potatoes & Spinach]

Ingredients
3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Avacado Mango Smoothie

Avocado is rich in magnesium that reduces risk of excess belly fat, high blood pressure, high cholesterol and high blood sugar.
he avocado has various uses as a natural cosmetic, with advantages in rapid skin penetration, and as a superior natural sunscreen. Avocado oil has several culinary and health benefits. The greater use of whole fruit has important advantages: usefulness in human weight control, high nutritional density, source of major antioxidants, stroke prevention, fruit protein source, fiber source; as baby food, and other dietary benefits. Erroneous public perceptions of avocado calorie content and of cancer influences are noted.


Many people appreciate the delicious flavor of avocado, the avocado can be a helpful part of a successful weight-management program. It brings several advantages.


Ingredients
1 medium ripe avocado
1 cup frozen mango chunks
2 cups fat free or low fat milk
1 (8 ounce) container vanilla bean low fat yogurt
1 teaspoon chopped fresh mint leaves
2 teaspoons lime juice
1 teaspoon lime zest
1 tablespoon agave syrup (or simple syrup)
1 cup (more or less as needed) ice cubes

Remove flesh from avocado, cut into coarse chunks, place into blender along with mango, milk, yogurt, mint, lime juice and zest, agave syrup and ice cubes. Process until smooth. Pour smoothie into tall glasses and serve.

Roasted Potato Salad

Ingredients

1/2 lb potatoes (any kind)
3 tablespoons olive oil
1/2 cup olives, sliced (any kind)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
2 garlic cloves, minced
Salt/pepper, to taste
Ground cumin, to taste
Paprika, to taste


Preheat oven to 425 degrees F. Spray large roasting pan with non-stick spray or for easier cleaning, line the roasting pan with foil and then spray with non-stick spray.
Cut potatoes into 1 1/2 inch chunks, place in pan. Toss with 1 tablespoon oil. Bake for 10 minutes.
Add peppers and onions to pan. Drizzle remaining 2 tablespoons of olive oil over vegetables; sprinkle with garlic, salt/pepper, cumin, and paprika. Toss well to coat.
Return to oven and bake for 20 minutes longer or until vegetables are brown and tender, stirring once.
Transfer to a serving bowl and serve warm.

Avocado Juice

Ingredients:
1 medium avocado
1 tsp sugar
1 cup milk

Remove skin and pit from avocado. Place in blender with sugar and milk. Mix until thoroughly blended. Pour in a glass and drink. Enjoy!

Rasmalai

Eid ul Fitr is a festival that is widely celebrated by the Muslim Community across the world.
The month of Ramadan falls at different times each year. Muslims spend the whole month of Ramadan in fasting.No food or drink is taken from sunrise to sunset on each day of the month.
The completion of the month-long fast is determined by the appearance of the new moon, and is celebrated with enthusiasm as Id-Ul-Fitr, which means 'the fast is over'.The month-long fast culminating in this Id spreads a feeling of brotherhood. Muslims wear new clothes on this day, exchange gifts, participate in great fairs.


ingredients
4 cups milk
1cup of sugar
1 1/2 tbs baking powder
1 1/2 tbs vegetable oil
1 1/2 tbs maida
1 egg
pista
ilaichi powder
1 cup nido milk powder

mix nido milk powder plus egg add maida ,baking powder and oil to it make round balls flatten then a bit in the center.add milk and sugar let it come to a boil now add ur milk balls let it come to boil again reduce the heat do it three times and then cover it switch off the gas .makes around 20 rasmalai add the pista and ilaichi power n serve chilled.

Indian Keema

Ingredients:
1 lb Minced Meat
1 tsp Turmeric Powder
1 cup White Cabbage (chopped)
1 cup Carrots (chopped)
1 cup Celery Leaves (chopped)
3 Onions (chopped)
Few Green Chilies
2 tsp Ginger (grated)
1/2 tsp Garlic (grated)
3 tbsp Vegetable Oil

Heat oil and fry the meat until it is well done. Keep it separate.Add all the ingredients except celery leaves.Mix properly and cook it uncovered in a preheated oven for about 45 minutes.Remove from the oven.
Keeema is ready.
Serve it garnished with coriander leaves.

Vermicelli Pudding Recipe

Ingredients:
1 Litre Milk
200 gms Vermicelli
250 gms Sugar
1 tsp Cardamom powder
2 Pinches Saffron
15-20 Pieces cashew nuts
8 tbsp Ghee

Fry the vermicelli in half of the ghee till it turns golden brown.Keep the milk for boiling. Add vermicelli in boiling milk.Boil the milk till the vermicelli is cooked.
Add sugar and stir it to dissolve.Now add cardamom powder and saffron.
Continue boiling till the desired consistency is achieved.
Garnish it with fried cashew nuts.Put off the flame.
Serve the vermicelli pudding hot or col

ரவா லட்டு

தேவையான பொருட்கள்

நெய் சேர்த்து வறுத்த ரவை : ஒரு கப்
சர்க்கரை : அரை கப்
தேங்காய் துருவல் : அரை கப்
ஏலக்காய் பொடி செய்தது : கால் ஸ்பூன்
நெய்யில் வறுத்த திராட்சை, முந்திரி: 5 முதல் 10
சூடான பசும்பால் : அரை கப்

செய்முறை
இந்த வகை லட்டு செய்வது மிகவும் எளிது. மேற்கண்ட பொருட்கள் அனைத்தையும்(பாலைத் தவிர) ஒரு பாத்திரத்தில் இட்டு, அதில் கொஞ்சம் கொஞ்சமாக பாலை விட்டு சேர்த்துக் கலக்கவும். உருண்டை பிடிக்கும் அளவுக்கு கலவை ஈரமானால் போதும். இல்லையென்றால் இன்னும் கொஞ்சம் பால் சேர்த்துக் கொள்ளலம். இதனை லட்டு போல் உருண்டையாக பிடிக்கவும்

Pumpkin Soup

Ingredients
1, 200 gm. slice of yellow pumpkin
1, 200 gm. slice of white pumpkin
1 sprig dill leaves, finely chopped
1/2 cup cream
1 tsp. sugar
1/2 tsp. pepper freshly milled
salt to taste
1/2 tsp. butter
dill or mint to garnish

Method
Peel and chop both pumpkins together. Pressure cook with 1 cup water till soft.
Blend with an electric hand blender. Pass through a sieve, add 1 cup water.
Put in a deep vessel, bring to boil. Simmer for 2-3 minutes, reduce heat.
Add salt, pepper, butter, sugar, dill leaves. Stir take off fire.
Add half fresh cream, stir till well blended. Serve hot.
Add a swirl of cream in individual serving bowls, after pouring hot soup

Capsicum Curry

Ingredients
2 capsicum
1-1/2 cup besan (gram flour)
1/2 tsp mustard
1/2 tsp cumin seeds
4 green chillies
5-6 cloves of garlic
1 1/2 cup buttermilk
1/4 tsp turmeric
salt
oil 5 tbsp
coriander

Heat oil in nonstick vessel, add mustard when oil is hot then cumin.
Add crushed garlic and turmeric, fry for 1/2 min, now add chillies and fry for 1/2 min.
After this add cut capsicum and fry till soft.
Now add buttermilk and let it boil when boiling sprinkle besan (add besan till it is thick
mixture) with one hand and mix with other hand (with spatula),
Now add salt, coriander and mix then cover and steam for 4-5 min.
If sticking add little more oil and steam if again sticking add some more oil.when done let it
cool for a while and crumble with hand (it is very imp to crumble).

Potato Onion Pancake

ingredients
All purpose Flour 2tsp
baking powder 1tsp
egg 2
oil to fry
onion 1
salt to taste
pepper to taste
potato 2

wash and peel the potatoes and onion.Grate Potatoes and Onion in grates using the bigger holes.Once grated,squeeze out the excess water.To this mixture, now add the eggs,all purpose flour,baking powder ,salt n pepper.Mix well.In a pan take about 2 tbsp of oil,one oil oil. drop in the mixture using spoon and flatten it to a round Once it gets brown on both sides,take it out from pan.Spinkel a little powder sugar or cream before eating

Sri Lankan Eggplant Curry

2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp srilankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger

a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
salt to taste

Cut eggplant into strips, like french-fry potato. For a very authentic taste,
eggplant strips need to be deep fried till golden.
If you are fat/health conscious, use non-stick spray or a little oil to brown the
eggplant. Set aside.
In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by
onion, ginger and garlic. Fry till aromatic.
Add turmeric powder, curry powder, chilli powder, salt, curry leaves and
tomatoes and cook under low heat till it's quite pulpy.
At this point adjust seasoning and add eggplant. Stir gently and cook covered
for 3 - 5 minutes. Add the coconut milk and stir gently.
Uncover and let simmer on very low heat till the oil splits.

Onion Curry

Ingredients:
2 medium size onion
2 medium size tomato
a small piece of pumpkin
1 twig curry leaves
1 cup scraped coconut
1 tsp sambar powder
1 tsp turmeric powder
2 tsp red chilly powder
Salt to taste


Cut the onion, tomato and pumpkin into pieces.In a cooking pot, pour some water, add the vegetables, turmeric powder and salt. Cook it.Grind coconut and red chilly powder to a fine paste.When the vegetables are cooked, pour in the ground paste,1tsp sambar powder and coriander leaves and boil for a minute.
Finally remove from fire and season with popped mustard seeds and curry leaves.
Use this with plain rice.
It is a good combination with this curry.