NANKHATAI

Ingredients:

Wet Mixture --

Un-salted Butter -1 cup (2 sticks)

Powdered sugar - 3/4 cup

Milk - 4tbsp

Dry Mixture --

All Purpose flour (Maida) - 2 Cups

Baking powder - 1/2 tsp

Fine grain sea salt - 1/4 tsp

Ground Green Cardamom seeds - 1 tsp

Add-ins

Crushed Pistachios - 3/4 cup

Sliced Almonds - 1 tbsp

Method:

Step 1: Wet Mixture

Use Electric mixer. Beat butter about one minute

Add sugar. Beat till the mixture is light and fluffy about 7 minutes

Add milk. Beat one minute to make a smooth mixture.

Step 2: Dry Mixture

Mix flour, baking powder,salt and cardamom powder. Sieve

Step 3: Dough

Add one third of dry mix at a time to wet mixture beating at low speed. Knead it into a dough.

Stir in Pistachios.

Step 4: Baking

Preheat oven to 300º F.

Line a cookie sheet with parchment paper

Divide dough into 24 parts. Roll each part in to a ball

Press each ball of dough into a flat patty about ¼" thick. Press some Almonds on the top surface of the patty. Put the patty on parchment paper. Continue till all the balls are done

Bake for 20 minutes. The cookies should just start to turn brown.

Shut off heat. Remove the cookie sheet to let the cookies cool.

COOL CUCUMBER MINT SOUP

Ingredients:

Cucumbers - 2

Mint leaves - 1/2 cup

Oil - 1 tsp

Onion(chopped) - 1 small

Green chilli - 1-2

Ginger(chopped) - 1/2 tsp

Veg. Broth (or water) - 3 cups

Hung Yogurt - 1/2 cup

Salt - to taste

Roasted Cumin Powder - 1/2 tsp

Black Pepper Powder - to taste

Method:

Wash,peel, deseed & chop the Cucumbers.

In a pan, heat oil.add onions,green chilli, ginger and saute for a couple of minutes.

Transfer them into another dish to allow them to cool down faster.

In a blender, add in the cooled onions, greenchilli, cucumber, mint leaves and some broth.

Puree it till smooth. Add in the balance of the broth and hung yogurt and blend again.

Season with salt, black pepper and cumin Powder and mix again.

Chill for an hour in the refrigerator and serve chilled.

BEETROOT AVIYAL

Ingredients:

Beetroot(cut 2" piece) - 1 medium

Salt - to taste

Tumeric powder - a pinch

Coconut - 1/4 cup

Green chilli - 2

Jeera - 1 tsp

Yoghurt - 3 tbsp

Method:

Cook beetroot with salt and tumeric powder.

Grind coconut,jeera,green chilli,yoghurt into a smooth paste. Keep aside.

Once beetroot is cooked, add the ground paste and boil for few secs.

Transfer to a bowl and garnish with curry leaves.

PUDINA PULAO

Ingredients:

Basmati rice - 1 1/2 cup

Potato(chopped cubes) - 1 small

Carrot(sliced lengthwise 2" piece) - 1/2 cup

Beans(cut lengthwise 2" piece) - 1/2 cup

Greenpeas - 1/2 cup

Mint/Pudina leaves - 1 cup

Green chilli - 2-3

Salt - to taste

Coriander leaf - 3 tbsp

Oil - 2 tbsp

Method:

Cook basmati rice separately and keep aside.

Cook all vegetables in cooker for a whistle.Remove lid and drain the excess water from veggies and keep aside.

Heat oil in kadhai and saute vegetables till potatoes have golden browned on all sides.

Grind mint leaves & green chilli into smooth paste.Add the drained water from vegetables while grinding.

Add the mint paste and salt to roasted vegetables and saute until raw smell disappears and water is almost evaporated.

Add in cooked rice and mix well.

Garnish with coriander leaf and serve with raita.

GAJAR KA HALWA

Ingredients:

Carrot(finely grated) - 1 kg

Evaporated milk - 14 oz can

Sweetened condensed milk - 12 oz can

Cardamom powder - 1 tsp

Ghee - 2 tbsp

Cashewnuts - 1 tbsp

Almonds - 1 tbsp

Method:

In a big microwave safe bowl, mix the carrots with evaporated milk and the condensed Milk. Mix very well.

Microwave for 10 minutes.Take the bowl out and mix very well. Clear along the sides too.

Microwave again for another 10 minutes.Take the bowl out and mix well again.

Microwave again for 5 minutes.

Take it out and mix well and back in the microwave for 5 minutes.Mix again.

Keep cooking till all the moisture has been absorbed by the carrots.

Mix cardamom powder into the carrot mixture.

In a little skillet, heat the ghee & add in the cashews and fry them for just a minute.

Add to the Carrot Halwa and mix well and serve hot.

Garnish with Pistachios and sliced Almonds.

SEMIYA PAYASAM

Ingredients:

Vermicelli/Semiya - 1 cup

Sugar - 1/2 cup

Milk - 3 cups

Sweetened condensed milk - 1/2 cup

Cardamom powder - 1/2 tsp

Cashewnuts - 1 tbsp

Raisins - 1 tbsp

Ghee - 2 tbsp

Method:

Ghee roast (1 tbsp) vermicelli until golden brown.

In a pressure cooker, add roasted vermicelli,sugar,milk, cardamom powder. Cook for 2 whistles and remove from heat.

Remove lid, add sweetened condensed milk to payasam and boil for few minutes.

Ghee roast cashwenuts and rasins till golden brown. Add this to paysam.

Serve hot or cold.

MEDU VADA

Ingredients:

Urad whole(washed) - 1 cup

Salt - to taste

Green chilli - 2-3

Crushed black pepper - 1 tsp

Coconut pieces - 1 tbsp

Curry leaves - a sprig

Oil - for deep frying

Method:

Wash and soak urad in water for 3-4 hrs.

Drain all water and grind with salt and green chilli to a fine paste.Do not add water while grinding.

Transfer to a bowl and add black pepper,coconut pieces,curry leaves and mix well with a spatula or spoon.

Keep a bowl of water,before starting the frying.Wet your hand every time before shaping vadas.

Heat oil for frying in medium high.

Take a thin plastic paper(5"x 5" min). Grease with little water or oil.

Place a lemon sized batter over it(Do not spread the batter). Make a hole in center.

Holding paper in left hand, wet your right palm and then carefully transfer this doughnut shaped batter from paper to right hand fingers.

Then leave it into hot oil. Deep fry vadas until color turns to golden brown.

Serve vadas with sambar or chutney.

Note:

1)If batter is very thick, then vadas wont become fluffy and light inside.

2)If batter becomes thin consistency, add little rice flour till you get perfect consistency. But this makes vada crisper outside but less fluffy inside.

3)Do not fry vadas in low heat as it makes vadas oily.

4)If you are unable to shape up vada, then just drop small balls of batter in oil and make bondas.

RAW MANGO PICKLE

Ingredients:

Raw mango - 1 medium

Salt - 1 tbsp

Red chilli powder - 1-2 tbsp

Fenugreek seeds - 1 tsp

Asafoetida - 1/4 tsp

Seasame oil - 2-3 tbsp

Mustard seeds - 1 tsp

Curry leaf - a sprig

White vinegar - 1 tsp

Method:

Chop raw mango finely into tiny pieces.Keep the skin on, this helps the pieces to remain firm.

Dry roast fenugreek seeds and grind into a fine powder.

Add salt, red chilli powder, fenugreek powder, asafoetida to mango. Mix well.

In a kadhai add oil and season mustard and curry leaves.

Add seasoning and vinegar to pickle. Mix well and store in air-tight containers.

Note:

This pickle stays good for 2 weeks in refrigerator. Vinegar acts as a preservative.

LONG BEANS THORAN

Ingredients:

Long Beans(finely chopped) - 2 cups

Coconut(grated) - 3 tbsp

Salt - To taste

Tumeric powder - 1/4 tsp

Curry leaf - 1 sprig

Mustard seeds - 1 tsp

Urad dal -1 tsp

Oil - 1 tsp

Method:

1.Cook long beans with salt and tumeric.

3.Once cooked, heat oil in another pan , add oil,mustard, urad dal and season.

4.Add seasoning, curry leaf and coconut to long beans. Mix well.

Serve hot with rice.

VEGGIE-SPROUT BURGER

Ingredients (makes 20 patties):

Moong sprouts - 2 cup

Onion - 1 medium

Potato - 1 medium

Carrot - 1 medium

Green beans - 12 -15

Green peas - 1/2 cup

Corn kernels - 1/2 cup

Bell pepper - 1 small

Ginger(grated) - 1 tbsp

Green chilli(chopped) - 1 tbsp

Cumin seeds - 1 tsp

Bread crumbs - 1/2 cup

Salt - to taste

Tumeric powder - 1/4 tsp

Red chilli powder - 1 tsp

Garam masala powder - 1 tbsp

Lemon juice - 1 tbsp

Corinader leaves - 4 tbsp

Method:

Heat oil in big kadhai, add cumin seeds, ginger, green chilli. Saute for few secs.

Add onions and saute till translucent.

Add all other veggies, sprouts,salt,tumeric powder,red chilli powder & garam masala.

Saute for 3-5 mins. Veggies need not to be overcooked as they will be cooked in oven.

When all masalas are mixed well together,turn off heat and cool off the mixture.

Once cooled, transfer it to a food processor and pulse for few times until everything is mashed up to a coarse mixture(donot make a smooth paste).

Move to a mixing bowl, add bread crumbs, lemon juice,coriander leaves and mix well.

Make a medium sized ball of veggie-sprout mix and flatten it to form a patty.

Once all patties are ready, freeze 5-6 hrs or overnight.

Bake them in a pre-heated oven at 375F for 20 mins.

Make quick burger with tomato,cucumber and some tomato ketchup.

Note:

You can freeze the remaining baked patties and reheat in microwave when ever required.

It stays good for 2-3 weeks in freezer.

OKRA PACHADI

Ingredients:

Okra - 10-12nos

Yoghurt - 1/3 cup

Coconut - 3 tbsp

Green chilli - 2

Mustard seeds - 1/8 tsp + 1/4 tsp

Urad dal - 1/4 tsp

Salt - To taste

Tumeric powder - a pinch

Method:

Chop okra into small pieces.

Heat oil in pan, season mustard seeds and urad dal.

Add okra pieces,salt,tumeric and saute till done and crispy.

Grind yoghurt, mustard(1/8 tsp), green chilli and yoghurt to smooth paste.

In a bowl, add yoghurt paste and okra. Mix well and serve with rice.

SEMOLINA UPMA

Ingredients:

Rava/semolina - 1 cup

Onion - 1 small

Potato - 1 small

Carrot - 1/4 cup

Green beans - 1/4 cup

Green peas - 1/4 cup

Tomato - 1 small

Urad dal - 1 tsp

Channa dal - 1 tsp

Mustard seeds - 1 tsp

Oil/ghee - 1 tbsp

Ginger(grated) - 1 tsp

Green chilli -2-3

Salt - to taste

Coconut(grated) - 3-4 tbsp

Curry leaves - a sprig

Cashewnuts(broken)(ghee roasted) - 1 tsp

Method:

Chop all vegetables finely.

Heat 1 tsp oil/ghee in pan/kadhai and roast rava for 5-10 mins. Stir in between to avoid browning of rava.

Once rava has turned light golden brown turn off heat and transfer from pan to a plate and keep aside.

In same pan add little oil/ghee and season urad dal,channa dal ,mustard seeds,ginger and green chillies.

Add onions and saute till translucent. Add all other vegetables, salt and 4 cups of water.

Cook until vegetables are 3/4th done. Now add rava slowly while stirring continously in order to avoid lumps.

If there isnt enough water for rava to cook, then add boiling water(1/2 cup) as required and stir well to avoid further lump formation.

When rava is cooked (3-5 mins) turn off heat and add coconut,curry leaves and ghee roasted cashewnuts.

Mix well and serve with coconut chutney.

PALADA PRADHAMAN

Ingredients:

Rice ada - 1/2 cup

Milk - 2 cups

Sugar - 1/4 cup

Sweetened Condensed milk - 1/4 cup

Cardamom powder - 1/4 tsp

Butter - 1 tbsp

Method:

Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water.

In a pressure cooker, heat butter and saute ada for few secs.

Add milk, sugar, cardamom powder and cook in medium heat until the cooker releases the first whistle.

Turn off the heat and let it remain in the same stove top for 10 -15 minutes.

Remove the lid, milk and ada would have turned to a light pink color.

Transfer the mixture to another vessel and also add sweetened condensed milk.

Cook the mixture in medium heat for another 10 minutes until the consistency becomes thick.

Serve hot or cold.

DAHIWALE GOBHI

Ingredients:

Cauliflower(chopped into florets) - 1 cup

Onion (chopped) - 1

Tomato (chopped) - 1

Yoghurt - 1/2 cup

Salt - 1/2 tsp + 1/2 tsp

Tumeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Ginger- green chilli paste - 1 tbsp

Coriander leaves - 2-3 tbsp

Kadai masala powder - 1 1/2 tbsp

Oil - 1 tbsp

Method:

Mix yoghurt, salt(1/2 tsp), tumeric ,red chilli ,cumin and coriander powder well.

Marinate cauliflower florets in this yoghurt mixture for one hour.

Heat oil in pan, add onion and ginger-green chilli paste. Saute till golden brown.

Add tomatoes, remaining salt and kadai masala. Mix well and saute till oil separates.

Separate yoghurt mixture from florets and add this to tomato mixture in pan.

Saute again until mixture is dry.

Add florets and cook on med for 5-7 mins.

Now cover and cook on low flame until florets are done but not mushy.

Garnish with coriander leaves and serve with rotis.

MOOLI MOONG DAL

Ingredients:

Moong Dal - 1/2 cup

White Radish (Mooli) - 1 cup

Chili Powder - ½ tsp

Asafoetida (Hing) - a pinch

Turmeric Powder - ½ tsp

Ginger Paste - 1 tsp

Green Chili Paste - 1 tsp

Cumin Seeds - ¼ tsp

Cloves (Laung) - 2

Bay Leaf (Tej Patta) - 1

Coriander Leaves, finely chopped - 2-3

Oil - 1 tbsp

Salt - to taste

Water - 2 cups

Method:

First peel the radish and wash it properly. Dice it to form small pieces.

Now, in a pressure cooker, heat oil. Add bay leaves, cloves and cumin seeds into it.

When the cumin seeds crackle, add a pinch of hing, ginger paste and green chili paste. Sauté the mixture for a while.

Now, add moong dal, diced radish and chilli powder and mix well.

Add water, salt and pressure cook the entire content for 2 whistles.

Pour out the dal in a bowl and garnish with chopped fresh coriander leaves.

Serve hot with steamed rice or rotis.

BHINDI MASALA

Ingredients:

Okra(slit lengthwise) - 2 cups

Salt - To taste

Tumeric powder - 1/4 tsp

Garam masala - 1 tbsp

Oil - 1 tbsp

Method:

Heat oil in a nonstick pan.

Add okra, salt,tumeric and garam masala powder. Mix well.

Cook uncovered and donot add water. If okra sticks to bottom just sprinkle few drops of water.

Fry till okra are done and crispy.

Serve with rotis and dal.

BRINJAL KOOTU

Ingredients:

Brinjal(chopped) - 3-4 medium sized

Tamarind - small lemon size ball

Salt - to taste

Turmeric powder - 1/4 tsp

Red chili powder - 1/4 tsp

Kootu powder - 1 tbsp

Jaggery - 1-2 tbsp

Coconut(grated) - 2-3 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Curry leaf - a sprig

Oil - 1 tsp

Method:

Add hot water to the tamarind and extract the tamarind pulp from it. 

In pan, add brinjal,1/4 cup tamarind pulp, salt, turmeric powder, red chili powder and kootu powder. 

Add 1/2 cup water if needed and cook on med flame.  When the brinjal is almost cooked, add jaggery and cook fully.

Heat oil in small pan and temper urad dal, mustard seeds, curry leaves and coconut gratings till coconut is browned.

Add seasoning to curry and serve with rice or roti.

Note: The curry is a fine balance of sour, salt, spice and sweetness. So adjust the flavors according to your taste.