INGREDIENTS:
1 no. Cucumber
1 cup Yoghurt
1 tsp. Coconut(grated)
1 tsp. Mustard seeds (black)
2 nos. Green Chilies
Salt to taste
DIRECTIONS:
Grate cucumber and keep aside.
Grind coconut, mustard and green chillies by adding a bit of yoghurt to it.
Add to this, the rest of yoghurt, salt and cucumber.
Cool and serve.
INGREDIENTS:
3 cups Yoghurt
1 cup Milk
¾ cup Boondi
½ tsp. Cumin Seeds(crushed)
2 tsps. Sugar(ground)
½ tsp. Red Chilies(powder)
Salt to taste
¼ tsp. Black Salt(powdered)
½ tsp. Mustard seeds (black)
1 tbsp. Cilantro(chopped finely)
DIRECTIONS:
Crush mustard seeds coarsely with a stone or pastle.
Heat 4-5 cups water till it comes to a boil.
Add boondhi, stand for 2-3 minutes, drain.
Run under tap water in a colander, to cool the boondhi.
Press out excess water.
Beat the curds and milk together till smooth.
Add all other ingredients, including boondhi.
Mix well, chill for 1-2 hours.
Serve chilled.
INGREDIENTS:
1 no. Cucumber(med. size)
1 no. Bell pepper(red)
1 tbsp. Ginger(grated)
1 tbsp. Coriander leaves(chopped)
1 no. Onion(minced)
Sugar to taste
1 tsp. Chili Sauce (green)
Lime juice to taste
DIRECTIONS:
Peel and cube the cucumber and the avocado.
Sprinkle the lemon juice and keep aside.deseed the pepper.
Mix the salad dressing add the cucumber avocado and red pepper toss and serve.
INGREDIENTS:
½ lb. Chicken(boneless, cooked)
1 no. Egg(boiled)
½ clove Celery(diced)
1 cup Mayonnaise
½ tsp. Black Pepper
Salt to taste
DIRECTIONS:
Boil chicken with little salt.
Drain and run for 5-10 seconds in a chopper.
Add the rest of ingredients in the chopper and run for another 10 seconds.
Remove and serve cold.
INGREDIENTS:
1 teacup uncooked rice
10 oz. Cauliflower (cut into big pieces)
6 oz. green peas
8 oz. potatoes (small whole)
2 sticks of cinnamon
2 cloves
3 cardamoms
2 chopped onions
2 bay leaves
4 tablespoons ghee
salt to taste
DIRECTIONS:
1. Grind into paste the following:
1 big bunch fresh coiander
6 green chillies
25 mm (1″) piece ginger
10 cloves garlic
Heat the ghee in a vessel and fry the onions for 1 minute.
Add the paste and fry for at least 3 to 4 minutes
Add the cinnamon, cloves, cardamons and bay leaves and fry for 1 minute.
Add the rice, vegetables, salt and enough water to cook.
Cover and cook slowly until the water is absorbed and the vegetables are cooked.
INGREDIENTS:
1 Cauliflower
3 Potatoes
1 Garlic
1 small piece Ginger
4 Greeen Chillies
3 cups Basmati Rice
¼ cup Vegetable Oil
1 tsp Turmeric powder
3 Onions
3 Tomatoes
DIRECTIONS:
1. Fry rice in vegetable oil lightly and pressure cook.
2. Clean Cauliflower and boil it.
3. Cut Potatoes into small pieces and fry them in oil.
4. Heat oil in a pan and add chopped Onions.
Make a paste of Ginger and Garlic and add them.
5. Add chopped tomatos.
Fry them along with turmeric powder and green chillies and mix them
6. Add boiled cauliflower and Green peas.
7. Finally, mix the boiled rice gradually and mix them.
Add fried potatoes.
8. Garnish with coriander leaves
9. Serve it hot.
INGREDIENTS:
2 cups Basmati Rice
¼ cup Ghee
1½ cups Onions (chopped)
2 pieces Cinnamon
20 Cloves
10 Cardamom
1 Garlic
2 pieces Ginger
Salt for taste
DIRECTIONS:
Grind ginger and garlic to a fine paste.
Wash and soak rice in water for ½ hour
Heat ghee in a vessel and fry chopped Onions.
Add Cinnamon, Cardamom and Cloves and fry them.
After few minutes add the rice and mix them for 3 minutes.
Add the grinded paste.
Add 1½ cup of water and salt.
Pressure cook for 10 minutes in a cooker.
Serve hot.
INGREDIENTS:
1 1/2cups rice
1 cup toor daal
Mixed vegetables[100gms each cut in cubes]
Potatoes,carrots,pearl onions,beans,squash[green]
thick Tamarind pulp
1 tbsp Sambaar powder
1 tsp chilli powder
1/2 tsp turmeric powder
salt to taste
(GRIND)
1 tsp Sesame seeds
1/2 tsp Fenugreek seeds
1 tsp Cumin seeds
1 tsp Dhania
few black pepper
fresh coconut-less than half a shell.
dry red chillies
DIRECTIONS:
1)Pressure cook daal and keep aside.
2) After grinding take a thick bottomed vessel and add ghee (generously) and
fry the paste nicely until you get a good aroma, but keep stirring.
Then add the mixed vegetables, tamarind pulp, dry ingredients
(sambaar powder,chilli and turmeric powder,salt)
3) Now add the washed rice, the cooked daal and also add the required amount
of water for cooking (for this quantity 5-6 cups of water should be sufficient)
4) After the baath has been cooked (it should be in a semi solid consisitency,
so if more water is required go ahead and add it) remove it from heat and
serve hot with pappads.
Ingredients:
2 tbsp oil
1 tbsp spring onion paste
1 tbsp flour
350 ml vegetable/ chicken stock
1/2 kg blanched spinach leaves
grated nutmeg
salt and pepper
1 bay leaf
250 ml whipped curd
Pepper Soup
2 tbsp oil
1 chopped onion
2 star anise
1/2 kg deseeded tomatoes
1 tsp tomato puree
250 gm red bell peppers- seeded and chopped
2-3 tbsp cream
Method:
For the spinach soup, soften the spring onion on hot oil for 1 minute. Stir in flour and continue cooking for a further minute. Pour in the stock. Bring to a boil.Add the spinach, nutmeg, seasoning and bay leaf to the pan. Simmer for 5-7 minutes. Remove bay leaf and blend the soup and re-season. Cool and whisk in yoghurt. Serve with the pepper mixture.
For the pepper soup, soften onion in oil for 5 minutes. Add star anise, tomatoes, and puree. Season well and cook for five minutes. Stir in chopped bell peppers. Continue cooking till thick. Season and strain. Whisk in the cream. Serve with the spinach soup.
Ingredients:
3/4 kg tomatoes
1 small carrot
1 medium potato
2 tsp salt
1/4 tsp powdered black pepper
water
1 tsp sugar
2 slices bread
cream - for garnishing
oil - for deep frying
Method:
Chop the tomatoes, removing the black stalk heads. Peel and chop the carrot and potato.
Put the tomatoes, carrots and potatoes to boil, partially covered, with 1cup water and the salt.
When it comes to a boil, lower the heat and simmer till the vegetables are completely cooked through.
Remove from fire and when cool enough to handle, pass through a soup strainer or blend in a blender and then strain. Add water to make up to 4 1/2 cups of liquid.
Put on the fire and bring to a boil and simmer. Add the sugar and the pepper. Simmer for about 10 minutes.
While the soup is simmering, cut the bread into cubes and fry in hot oil, till brown and crisp. Serve garnished with the cream with croutons on the side.