Goodness of almonds- Veg. biryani, Phirni

Goodness of almonds
Almonds are a rich source of nutrients- Vit. E & protein. Almonds help in fighting diabetes & heart diseases & the presence of powerful nutrients like proteins, dietary fibre, mono saturated fatty acids (MUFA) & Vit. E make it a rich source of combating degenerative diseases such as diabetes & heart diseases. They are the best source of alpha-tocopherol form of Vit. E & are a great cholesterol lowering food.

Vegetable biryani- 1 packet of firm tofu 4 tsp almond oil 1 carrot
1 tomato 1 tsp of grated fresh ginger 1 tsp of garam masala
1/2 cup veg. broth 1/2 cup slivered almonds- roasted
Slice tofu horizontally into thirds & drain each third between paper towels for 30 min. Peel carrot & cut into small dice. seed & dice tomato. heat 2 tsp. of oil in a large non-stick pan, add carrot, cover & cook on medium heat, till almost soft. Add tomato, ginger, garam masala & broth & cook covered, stirring at times for 5-8 min. Remove veg. mixture & set aside. Cut tofu into 1" cubes. heat 2 tsp/ of oil, add tofu, cook on medium heat until golden brown.

Almond Phirni
1/3 cup blanched almonds 2/3 cup boiling water 5 tbsp rice flour
1 1/3 cup milk 2cups single cream 10 tbsp of sugar 2 tsp rose water
2 tbsp pista cut 2 tbsp blanched almonds cut 8 tbsp fresh pomegranate

For almond milk- soak the blanched almonds in the hot boiling water for 30 min. & then blend into a fine paste in the same water. strain it through a double cheese cloth to get most of the almond milk out. Mix in the rice flour with almond milk & stir well & set aside. combine the milk, cream & sugar in a heavy bottomed pan & bring to a boil, reduce to simmer & add in the almond rive mixture. to avoid lumps keep whisking the milk while pouring it. Cook on slow fire until the mixture starts to thicken to coat the back of the spoon. cool it well. stir in rose water, cover & chill. to serve, spoon the mix. into chilled dessert cups & garnish with cut almonds, pistas & pomegranate seeds.

Sweet spreads

Sweet spreads
Churma ladoos
wheat flour 500 gms ghee 200 gms jaggery 250 gms
cardamom a little ghee 1 cup poppy seeds, almonds & pistas for garnishing

take wheat flr. in a tray. add ghee & hot water & knead into a stiff dough. make small balls of this dough & fry them in ghee on medium flame, until light brown. cool & grind coarsely. Melt jaggery with ghee & add it to the churma mix. with cardamom pdr. & make ladoos. decorate with poppy seeds & finely cuts nuts.

Katt
maida 200 gms khoya 100 gms pdr. sugar 100 gms ghee 300 gms
til seeds 2 tbsp raisins 2 tbsp almonds 2 tbsp cashew nuts 2tbsp

Mix 100 gms of ghee into the flr. & knead tightly with warm water. Make small round balls & bake in a pre-heated oven till brown. when the balls are cool, crumble & roast them & keep aside. Chop nuts fine. Now mix the jaggery, the roasted pdr., nuts & 100 gms ghee. Mix well & set it in a greased tray. Press it well with the help of a small cup. Now mix the pdr. sugar, til/sesame seeds in lukewarm ghee & make a fine paste & spread on the tray. Leave for 2-3 hours & cut into cubes.

Hot soufflé

Hot soufflé

Eggs 6 coconut milk 1 cup milk 1 cup cardamom pdr 1 tsp cashew 50 gms made into paste with little milk. Salt 1 pinch suagr 1 cup. Beat all well. Heat pressure cooker with little water, cover & let steam from. In a flat but deep dish, grease well, pour the mixture, steam for 15 min. remove & serve hot/cold with fruits or cream.

Healthy bhelpuri

Healthy bhel

Cabbage cut fine 1 cup, onion big 1 cut fine, carrot grated 1 cup, tomato 2 cut small, green chilies tot aste cut fine, amchut pdr ½ tsp, raw mango grated ¼ cup optional, pudina( mint leaves) & dhania cut fine. Wheat puffs 1 cup, lime juice to taste. Mix all & serve at once.

Spicy tofu/paneer rice

Spicy tofu/paneer rice

Cooked rice 2 cups steamed broccoli or veg. of your choice . In 2 tbsp oil add red chiles 2, spring onion 3 sliced, garlic & ginger pieces. Fry well, then toss in steamed veg., mushrooms cut 1 cup, add little water, salt & sugar 1 tsp each, red chili flakes ½ tsp. once mushrooms are cooked, mix 1 tbsp cornstarch with little water, add to the mixture, stir well, add tofu/paneer pieces, let it boil for 1-2 min. remove, mix with rice & serve hot.

Microwave Malai paneer

Microwave Malai paneer

Paneer 1 cup garlic & ginger paste 1 tbsp garam masala 1 tbsp cloves 3 milk ½ l.

Cashew paste 1 tbsp onion paste of 1 big onion ( this is done by boiling & grinding it or by frying onion lightly & then grinding it) white pepper pdr 1 tsp oil 2 tsp

In a micro safe dish add oil, onion paste, ginger-garlic paste cloves, paneer pieces, cashew paste & some cashew pieces, mix well. Micro high for 5 min. Add garam masala, pepper pdr., milk, micro high 3 min. Garnish with green coriander

Mini chocolate cups with fruits of your choice

Mini chocolate cups with fruits of your choice

Dark chocolate 1 cup melt in micro high for 1 min. Coat plastic cups which are slightly cut on top on one side with melted chocolate, keep in fridge to set. Mix 1 cup fresh cream with fruit of your choice. Once the cups are ready, remove the chocolate cups from the plastic cup, fill with the fruit cream & serve chilled.

Microwave Mangai thokku

Microwave Mangai thokku

Peel raw mangoes, cut into bits, not necessary small ones. Add salt, red chili pdr., haldi pdr., hing pdr to taste. Mix well. Keep aside for some time or you can cover the ing. In a glass micro safe dish. Keep for 4 min. remove stir well, keep covered for another 10 min, stirring in between twice. When you feel it is thick enough, add about 1- 2 tbsp of oil mix well, keep for another 2-3 min.

Apple jam( Micro)

Apple jam( Micro)

1 cup grated apple with skin sugar 1 cup or equal quantity of both mix both, micro high 6 min stir after every 2 min. add citric acid ½ -1 tsp last. To test jam, when you put on a plate, it should be firm & not flow down.

Chocolate pudding

Chocolate pudding

Eggs 6 butter 500 gms chocolate dark/ milk 500 gms ( micro high 1 min to melt) sugar 150 gms flour 250 gms vanilla 1 tsp cocoa pdr for dusting.

Beat the eggs with a spoon, add sugar, vanilla, melted chocolate, flour, butter. Dust a greased bowl with cocoa pdr, pour the batter. Bake in a pre-heated oven at 250 deg C for 7 min. the centre will be soft/semi solid. Goes well with vanilla ice-cream.

Lebanese sweet ( Micro)

Lebanese sweet ( Micro)

Bread slices 4 break into crumbs dates 2 tbsp tutti fruti 2 tbsp cream 4 tbsp sugar 3 tbsp

Nuts 4 tbsp kismis 1 tbsp milk 1+ cup badam slices to decorate

In micro safe dish, add bread crumbs, cream, sugar, milk ½ cumicp micro high 3 min. add dry fruits, add little more milk, micro another 2-3 min. decorate with almond slices & tutti fruti.

Diet samosas

Diet samosas

Grated paneer 1 cup sprouts 1 cup amchur pdr ½ tsp onion 1 cut fine ginger 1 tsp gr chili 5 salt dhania pdr 1 tsp atta to need as dough to make samosas

Heat 1 tsp oil, fry ginger, onion, dhania pdr 1 tsp, chilies, sprouts, paneer, amchur pdr, sauté well. Cool.

Roll dough into round rotis, cut into half, fold into cone, put stuffing, seal well. For very conscious ones, boil water, add the samosas in the boiled water, once it floats on top, remove & serve with chutney/ketchup. Or smear wee bit oil on each side & fry in sandwitch maker, or keep in oven to brown.

paneer malai kofta in gravy

paneer malai kofta in gravy

Corn starch 4 tbsp 2 big potatoes boiled & smashed boiled chana dal ground ½ cup

paneer ½ cup red chili pdr 1 tsp dhania pdr 1 tsp garam masala pdr ½ tsp salt

Mix all well with some fresh coriander leaves & fry in hot oil & keep

For the gravy- boiled onion paste ½ cup garlic paste ½ tsp ginger paste 1 tsp haldi pdr ¼ tsp

Red chili pdr 1 tsp cashew paste 2 tbsp 2 tomato pureed salt garam masala pdr ½ tsp

Heat oil, add onion paste, the other pastes & fry well. Add the dry pdr, cashew paste, tomato puree, salt. Add 2 cups water & let it boil well for 4-5 min. last add cream ¼ cup. Remove, serve with koftas.

Pumpkin mohanam ( sweet)

Pumpkin mohanam ( sweet)

Pumpkin pieces 15-20 cut & cooked, cream 1 tbsp coconut water 2 cups rice flour 1tbsp

tender pieces of coconut cut small ½-1 cup ghee 1 tbsp thick gur/jaggery syrup 4-5 tbsp

thick coconut milk 1 cup

heat ghee, add rice flr & fry well. Add boiled pumpkin pieces fry & mash the pieces well. Add coconut water, add gur syrup as per taste, add cream , coconut milk. Once it thickens, add tender coconut pieces, remove after 1 boil.

Micro Veg avial

Micro veg avail

Mixed veg 1 cup coconut ½ cup jeera 2 tsp gr. Chilies 4/5 red chilies 2 curd 6tbsp

Micro high for 5 min veg with little water. Grind coconut, jeera, gr. chilies with curd, last add 2 red chilies & grind a bit coarsely. Once the veg. are cooked, mix the ground paste, micro high for 5 min with salt to taste. garnish with green coriander & curry leaves.

Mango spread/chutney

Mango spread/chutney

Raw mango or slightly ripe mango pieces of 3 big ones sugar 1 cup/more depending on the sour/sweet taste of mango chili pdr 1 tsp salt 1 tsp.

Mix all & keep for some time. Or you may keep it overnight in the fridge. Then put in micro safe dish & micro high for 3 min. covered. Remove stir well & again keep for 6 min., but stirring after every 3 min. when you feel it is thick enough, remove the lid & keep for 1 more min.

This goes well with bread, roti & even dosai.

Podis/ powders to eat with rice

Paruppu podi ( Dal powder for rice)

Equal quantities of chana dal & arhar dal ( thuar/thuvaram paruppu) or if you like you can slightly more quantity of arhar dal. Red chilies as per taste, also at times when the red chilies are sharp you may need less, approximately for 1 cup of each dal, I’d say 10-15 red chilies, depends on its sharpness. Black pepper 1-2 tsp.

Roast each dal separately with wee bit of oil, add half the quantity of red chilies too after a few min. (this is done as some people like me cough a lot while frying red chilies alone). Once it is golden brown remove, fry the other dal with required chilies, then roast the black pepper & wee bit of hing. Cool & powder all together with salt as per taste.

Dosai milgai podi ( masala pdr for dosai, uttapam, adai & idli)

Equal quantities of chana & white udad dal. If you take 2 cups each, then take 2 cups of white til/sesame seeds ( as sesame seeds are good source of calcium, especially black ones have 400% more than the white ones). Red chilies about 1 ½-2 cups that again depends on its sharpness. Like the previous recipe, better to roast the dal with red chilies to avoid coughing. Roast the sesame seeds till it crackles well, you’ve to be careful while frying dals & sesame seeds, fry on med./low flame, lest they burn. Cool all then powder coarsely, add salt & bottle.

Coconut powder- same as above, minus the sesame seeds, but you’d need slightly more quantities of red chilies, grated coconut about 2 cups, which should be fried without oil on low flame till light brown, also you’d need about small lemon size tamarind to grind with all ( if one likes more tamarind, then you can add slightly more too). Last add salt to taste.

Sesame seeds powder- sesame seeds 1 cup red chilies 6-8 salt. Roast the seeds with chilies, cool & powder, add salt mix well & store. This goes well with rice to eat when one is tired. This does last for some weeks, in cold places even months.

Ps- all these powders will last long provided you use dry spoon & store in clean & dry bottle. In all my recipes, there is no hard & fast rule; you can add slightly more/less of any ingredients, as per your taste. The powders are very useful, especially when made & kept, when one is sick/ or in a hurry, they come very handy, as you’ve to cook rice alone.

Coffee jelly custard

Coffee jelly custard

Milk 2 cups, cornflour 2 tbsp china grass 10 gms, coffee decotion ½ cup, splenda/ sugar free to taste. Soak china grass in ½ cup warm water for 15 min.Microwave high 2 cups water for 3 min. add china grass, mix well, micro high 3 min., add decotion, splenda tot aste. Greasea dish, add little water throw the water. Pour the liquid, allow it to set.

Custard – in ½ cup milk mix well 2 tbsp of cornflour. Boil 1 ½ cups milk, add the cornflour paste, cook well till it thickens, add splenda to taste, add vanilla essence ½ tsp.

To serve, put some custard in a cup, add the cut jelly piece & float it on top.

eggless black forest cake, coconut joys, chocolate biscuit cake,besan kaju barfi

besan & kaju burfi- besan 1 level cup, 10-12 kaju pdr in mixie & keep aside

fry besan in 2 tbsp of ghee till u get some nice aroma, mix the kaju pdr.

1 cup of sugar with 1 cup of water boil to make syrup, let it boil for sometime, as when u drop in cold water it will form a ball. add the besan mixture to it, keep stirring well, add another 2 tbsp/ of ghee, once the sides bubble well, take off, pour in a greased plate, if u want add some pieces of nuts on top, cut before it hardens well. it will be soft unlike the mysore pak, has better taste due to kaju, needs less ghee too.

chocolate biscuit cake _

400 gms marie biscuit or something similar condensed milk 1 tim cocoa pdr. 6 tbsp

butter 100 gms honey 2 tbsp walnuts chopped few vanilla essence few drops

crush the biscuits into tiny pieces. put the condensed milk in a heavy bottomed pan & add butter & cook on a slow flame till the butter melts. add cocoa pdr. & honey & cook till a smooth mixture forms. add the essence & rum 1 tbsp optional.remove from fire, add nuts & crushed biscuits & mix well. pour into a large greased dish, spread & flatten with a potato masher/katori. chill in the frige for 3-4 hours to set. cut into squares & serve.

quick treats- coconut joys

butter 120 gms 250 gms pdr. sugar 250 gms coconut 60 gms unsweetened chocolate melted

melt butter in a pan. remove from heat. add pdr. sugar & coconut. mix well. shape rounded teaspoons of mixture into balls. press the centre of each & place on a cookie sheet. fill the centre with melted chocolate. chill until firm & store in frige.

salted pancakes & since u get pancake mix ready, for salty ones, just add some grated carrots, onion sliced, potato sliced, add salt, chillies to taste & make.

Eggless Black Forest

flour 120 gms cocoa pdr. 30 gms condensed milk 200 gms coke 100 ml butter 60 gms baking pdr 1/2 tsp

soda bicarb 1/2 tsp

sieve the dry ing. together. beat the condensed milk with melted butter. add the lfr mix gradually & mix in the coke. bake in a lined tin at 180 deg. C for 30-35 min. cool

sponge 500gm maraschino cherry in syrup 60 gm soaking syrup 25 ml ( must be sugar syrup) cherries 20 gm

sweet whipped cream 400 gms chocolate flakes 75 gms

slice the sponge in 3 layers. spread the cherries in syrup & cream. top up the 3rd layer. spread chocolate flakes & cherries & decorate.

Easy tacos & crunchy salad

easy way to make tacos - atta, rava & besan combined 1 cup, salt, little ghee to make stiff dough. made small puris, with fork made holes, fried in oil, while frying fold it 1/2 then just before taking out, slightly press the 1/2 open so that, u can put the rajma filling, top with salad mixed with tomato & chilli sauce & cheese, bake it micro for 1 min. i made 14 like that, got only 2 to taste !!

crunchy salad- grate carrots, radish/mulli, cut tomatoes, if u like do tadka with mustard seeds & gr. chillies, that is what i did, add salt to taste, squeeze lime, cut small some 8 walnut pieces add to it, it tastes good, appa also loved this salad made today !!walnut adds a nice flavour & taste to it.

Onion cheese bake

onion & cheese baked

onion 3 big lightly fry in 1 tbsp ghee/butter till transparent gr. chillies to taste cut fine gr. dhania about 2 tbsp if possible

maida/ atta, besan, rava all combined or any flour u have about 2 cups milk/ buttermilk/ milk & curd mixed 1- 11/2 cups

oil 1 tbsp to grease the dish, also to put in flour, mix well, then add salt to taste , add gr. chiillies, dhania, milk.buttermilk mix with 3/4 tsp of baking pdr. incase u add buttermilk not even needed. it will be like idli batter. but in the dish, level it, spread the onion on top, sprinkle cheese on top, bake in pre-heated oven at 150 deg. C for about 15-20 min. till the knife comes out clean, cheese has melted on top.

Dishes with bread

For bread vadais- 5-6 slices of bread, remove the corners, about 1
katori of curd, 1-2 onions sliced fine, green chillies to taste/red chilli pdr., 1 katori of green dhania. besan 1-2 tbsp, rice flour also appro. the same amount. mix all well, if you feel sticky add more flour, flatten & deep fry. you may increase more of onion too if you like. no hard & fast rule.

Bread kheer- 4-5 slices of bread, remove corners, old bread is better, crumble it with your hand fine, in about a tbsp of ghee fry them slightly, add about 800ml. of milk, boil it, add sugar to taste add more milk if you want it watery. as it cools it becomes thick, may add some kesar to it, or kesar pdr. to get a nice colour. add nuts & raisins acc. to taste. I
like it, as it tastes like basundi, easy to make too. if you keep your secret none will believe it to be bread !!

Bread pudding- 4-5 big slices of bread, 2 cups of milk, heat milk add sugar to taste, add the crumbled bread & let it soak well. then add 1 tsp of baking pdr. nuts & raisins as per desire. then bake in pre heated oven at 180 deg. C for about 20 min. or till the knife comes out clean. here too no hard & fast rule, only thing if the mixture is too watery, then you can't cut into pieces, if it is slightly thicker than the idli batter, it would be fine.

Wheat veg. adai

1 cup atta which is mixed with soy flr., besan etc or you can mix these in whatever proportion you like, then add 1/2 cup rice flr., salt to taste, finely cut onion, carrot, grated bottle gourd, grated potatoes, cabbage, cauliflower cut fine, green chillies to taste cut fine. you can add whatever veg. you like, make a thick batter, then spread like adai & cook well on both sides on a tava.

Plum chutney

Plum chutney

plum 1/2 kg - remove skin & seed onion 2 big ginger 1" garlic pearls 4 ( optional) jeera 1/2 tsp ajwain 1/4 tsp

saunf small 1/2 tsp grind all together, or except plum the rest, put in micro high for 3 min., then add the plum, salt 1 tsp, chili pdr. 1 tsp

sugar 3-4 tbsp or to taste, mix & micro high covered for 10 min. stir after 5min. then again check for the taste, as it can be varied with more sugar & less chili pdr. & cook for another 10 min. or till the desired consistency you want. It goes well with bread, dosai, rotis, adai,even the kara biscuit !

Kheer,Fruit vermicelli pudding,deep fried bananas

Kheer - 1 tbsp ghee 2” cinnamon stick ¾ cup brown sugar 1 tsp elaichi pdr

1 cup coarsely ground rice 5 cups milk ½ cup raisins ¼ cup sliced almonds

½ tsp freshly ground nutmeg

in a heavy pan melt ghee & fry the cinnamon stick & sugar. Keep frying sugar until it begins to caramelize, reduce heat at once. Add the rice & ½ the milk. Bring to a boil, stirring to avoid the milk boiling over. Reduce the heat & simmer until the rice is cooked, stirring regularly. Stir in the remaining milk, with the elaichi, raisins & nuts. Leave to simmer until the mixture thickens, stirring constantly to prevent the kheer from sticking to the base of the pan. When the mixture is thick & creamy, spoon it into a serving dish. Serve hot/cold, sprinkle nutmeg.

Fruit vermicelli pudding- 6 tbsp ghee 1-cup vermicelli coarsely broken saffron

¼ cup sliced almonds ¼ cup pistachio nuts ½ cup raisins 1/3-cup dates sliced

5 cups milk 4 tbsp dark brown sugar

heat 4 tbsp ghee & sauté the vermicelli until golden brown. Heat the remaining ghee; fry the nuts, raisins & dates over medium heat till the raisins swell. Add the vermicelli & mix gently. Heat the milk in large heavy pan, add the sugar. Bring to a boil, add the vermicelli mix & let the liquid return to a boil, stirring constantly. Reduce the heat & simmer until the vermicelli is soft & you’ve a fairly thick pudding. Stir in the saffron & cook for 1 min. serve hot/cold.

Deep-fried bananas - 1 cup maida 1/3 cup rice flr ½ tsp salt 1 cup water

Finely grated lime rind 8 small bananas oil for deep frying caster sugar & 1 lime cut in wedges to serve.

Sift the flours & salt together. Add just enough water to make a smooth batter. Mix well, and then stir in the lime rind. Heat the oil. Peel the bananas & dip them into the batter 2-3 times. Deep-fry it until crisp & golden. Drain & serve hot, dredged with sugar. Offer the lime wedges to squeeze over the bananas.

Green mango curry & tomato chutney

Green Mango Curry

2 medium sized mangoes neither totally green nor ripe 1 cup curd salt

½ tsp haldi 1 tbsp oil ½ coconut ground to a paste ¾ tsp mustard seeds

3 gr chilies whole 10-15 curry leaves

blend the curd with 1 ½ cups of water too male it like lassi. Peel the mangoes & cut into thin long slices. Heat oil, add the mustard seeds, add the grated coconut paste, stir for a min. or 2, when well blended, add the lassi, haldi, the gr chilies along with the curry leaves. Cook for about 10-15 min. over low flame, stirring, then add the mangoes & salt. Cook till the mangoes are tender.

Tomato Chutney

½ kg tomatoes chopped 2 tbsp oil 1” ginger sliced fine 3 red chilies

1 tsp panchporan- mix. of jeera, saunf, kalonji,methi & mustard seeds. ½ cup sugar

6-8 garlic ground to a paste 1 tsp salt 3 whole gr chilies ½ cup raisins

heat oil, put in panchporan, then add the red chilies. Stir, add the ginger, garlic. Immediately add the tomatoes, sugar, salt & simmer on low flame for about 10 min. till the sauce thickens. Now add the raisins, green chilies & cook for another 15 min. till the chutney is thick & glossy.

Chutneys- sesame, mango & coriander

Fried sesame seed chutney

¾ cup til  1 tbsp salt        ¾ cup water          2 gr chillies          4 tbsp dhania,

1 tbsp mint  1 tbsp tamarind paste  2 tbsp sugar  1 tsp oil     1/4 tsp onion seeds

4 curry leaves     onion rings        sliced chillies          dhania to garnish.

Dry roast the til & leave to cool. Grind them to a grainy pdr. Transfer the pdr to a bowl, add salt, water, diced chillies, dhania, mint, tamarind paste & sugar & mix with a fork. Taste & adjust the seasoning, the mix should have a sweet & sour flavour. Heat the oil, fry the onion seeds, curry leaves. Add the til paste & stir fry for 45 sec. Transfer the chutney to a serving dish & leave to cool. Garnish with onion rings, sliced gr chillies & dhania & serve with your chosen curry.

Mango chutney

4 tbso malt vinegar         ½ tsp crushed dried chillies    6 cloves         6 peppercorns salt

1 tsp roasted jeera        ½ tsp onion seeds   ¾ cup sugar         thin peel of 1 orange/lemon

450 gm/ 1lb raw mangoes peeled &cubed         2” piece ginger thinly sliced

pour the vinegar into a pan, add the chillies, cloves, pepper, jeera , onion seeds, salt & sugar. Place over a low heat & simmer until the spices infuse the vinegar about 15 min.

add the mango, ginger, garlic & peel if using. Simmer until the mango is mushy & most of the vinegar has evaporated. When cool, pour into sterilized bottle. Cover & leave for few days before using.

Tip- ginger freezes very well, which can be handy if u find it difficult to get fresh ginger locally. It can be sliced/ grated straight from the freezer & will thaw on contact with hot food.

Fresh dhania relish – goes well with samosas, kebabs & bhajias !can be used as a spread for sandwiches.

2 tsbp oil     1 dried red chili        ¼ tsp each jeera, fennel &onion seeds           ¼ tsp hing

4 curry leaves          1 ½ cups desiccated coconut           2 tsp sugar salt 

3 fresh gr chillies     175-225 gm fresh dhania/corainder  4 tbsp mint sauce 

juice of 3 lemons

heat oil add the dried chili,jeera, onion seeds, hing, curry leaves, coconut, ugar & salt. Fry stirring until the coconut turns golden brown. Leave to cool. Grind the spice mix ture with gr chillies, fresh dhania & mint sauce, moisten with lemon juice. Chill before serving.

Veg. Korma,Cauliflower & coconut milk curry, Nut pulao

Veg. Korma

¼ cup/50 gm butter 2 onions cut garlic opt 1” ginger grated 6 pods elaichi

1 tsp each dhania & jeera pdr 2” cinnamon stick 1 tsp haldi 1 fresh red chilli cut

1 potato peeled & cut into 1” cubes 1 small brinjal 175 ml/ ¾ cup water

4 oz/ 115 gms mushrooms thickly sliced 1 cup gr beans cut 1” lengths 4 tbsp curd

150 ml/ ¼ pint double cream 1 tsp garam masala salt & pepper dhania

melt the butter, add the onions & cook till soft. Add the garlic, ginger & cook for 2 min, then stir jeera, dhania, cardamom pods, cinnamon stick, haldi & finely cut chilli. Cook stirring constantly for 30 sec. Add the potao, brinjal, mushrooms & water, cover the pan & bring to boil, then lower the heat & simmer for 15 min. add the beans & cook uncovered for 5 min. with a slotted spoon, remove the veg. to a warmed serving dish & keep hot. Allow the liquid to bubble until it has reduced a little. Season with salt & pepper, then stir in curd, cream & garam masala. Pour the sauce over the veg. & garnish with dhania. Serve with rice.

Tip- try using canned chickpeas/ butter-lima beans to really bulk out this curry.

Cauliflower & coconut milk curry

1 cauliflower 2 med tomatoes 1 onion 1 fresh gr chilli ½ tsp haldi

2 tbsp oil 400 ml/14fl oz coconut milk 250 ml/ 1 cup water 1 tsp sugar

1 tsp tamarind pulp soaked in 3 tbsp warm water salt

trim the stalk from the cauliflower & divide into tiny florets. Peel the tomatoes if u like, then chop them into ½- 1” pieces. Grind the onion, garlic, chilli to a paste, add haldi. Heat oil, fry the spice paste without browning it till nice aroma comes. Add the florets & mix well. Stir in coconut milk, water, sugar, salt. Simmer for 5 min. add the strained tamarind juice & tomatoes & cook for 2-3 min.

Nut Pulao 1-2 tbsp oil 1 onion 1 large carrot grated 1tsp jeera
225 gm/1 cup basmati rice soaked for 20-30 min. 2 tsp dhania pdr
2 tsp mustard seeds 1 bay leaf 4 gr cardamom 450 ml/2 cups veg. stock ¾ cup walnuts & kaju salt & pepper
heat oil fry the onions, garlic, crrot for 3-4 min. drain the rice & add with the spices, cook for 2 min. stirring to coat the grains in oil. Pour in the veg. stock, add the bay leaf & season well. Bring to boil, lower the heat, cover & simmer very gently or 10-12 min. without stirring. Remove the pan from heat without lifting the lid. Leave to stand for 5 min, then check the rice. If it is cooked, there will be small steam holes on the surface of the rice. Discard the bay leaf & the cardamom pods. Stir the nuts & check for seasoning. Garnish with dhania.

Stuffed potatoes & brinjal

Stuffed baby veg.

12 small potatoes 8 small brinjals

for the stuffing- 1 tbsp. Til 2 tbsp. Each dhania & jeera pdr.

½ tsp. Salt ¼ tsp chilli pdr. ½ tsp haldi 2 tsp sugar

¼ tsp garam masala 1 tbsp besan 1 tbsp lemon juice garlic opt.

2 tbsp gr. Dhania/cilantro

For the sauce- 1 tbsp oil ½ tsp mustard seeds 400 gms/14 oz can tomatoes cut

2 tbsp fresh dhania 2/3 cup water

Pre heat oven to 200 deg. C/400 deg. F/ gas 6. make slits in the potatoes & brinjals, ensuring that you don’t cut rt. Through.

Carefully spoon the spicy stuffing into each of the slits.

Arrange the stuffed veg. In a greased ovenproof dish & filling side up/

For the sauce, heat the oil , fry the mustard seeds then add the tomatoes, dhania & any left over stuffing. Stir in the water, bring to a boil & simmer for 5 min. until the sauce thickens. Pour the sauce over the veg. Cover & bake in the oven for 25-30 min. until the veg. are soft.

Stuffed Brinjal in seasoned tamarind juice

12 baby brinjals 2 tbsp oil 1small onion cut 2 tsp ginger, garlic opt.

1 tsp each dhania & cumin seeds 2 tsp each poppy , sesame seeds & coconut

1 tbsp dry roasted skinned peanuts ½ tsp chilli pdr, salt 6-8 curry leaves

1-2 dry red chillies cut ½ tsp concentrated tamarind paste

Make 3 deep slits lengthwise on each brinjal, then soak in salted water for 20 min.

Heat ½ the oil & sauté onion for 3 min., then add ginger & garlic cook for 30 sec. Add dhania & cumin seeds sauté for 30 sec., then add the poppy & sesame sseeds with coconut sauté for 1 min. stirring constantly. Leave to cool, then grind adding 7 tbsp of warm water/ the mixture should resemble slight coarse paste. Mix the peanuts, chilli pdr salt into the spice paste. Drain the brinjals & dry on kitchen paper. Stuff the spice paste in each slit & reserve the remaining paste.

Heat the remaining oil over med. heat & add the curry leaves, chillies. Let the chillies blacken, then add the brinjals & the tamarind blended with 7 tbsp of hot water. Add any remaining paste & stir well. Cover the pan & simer gently for 15-20 min. or until the beinjals are tender. Serve with rotis.