Dal puri

Ingrediemts
filling
chana dal 1 cup soak for 4 hours, cook till soft
jeera  1/2 tsp
hing 1/4 tsp
salt to taste
coriander leaves chopped  2 tbsp
turmeric pdr.
chili pdr to taste
oil 1 tbsp
ginger finely chopped 1 tsp
Covering
atta  2 cups
ghee 2 tbsp
salt little
oil for frying

Method
cook the dal, strain and grind to a smooth paste
heat oil in a kadai, add jeera, once it crackles, add hing, dal, turmeric, chili pdr, salt, mix well till dry, add coriander leaves, mix well, remove, cool.
make dough like for puri with the ingredients, take out small lemon sized balls, dust some flour roll into small puri, put enough stuffing, cover well and roll it out again, taking care not to press too hard, the stuffing shouldn't come out. 
fry in medium hot oil till brown on both sides, drain well, serve hot with cucumber raita.

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Bitter gourd/ karela pakoras

Ingredients

besan 1 cup
rava/ semolina and rice flour 3/4 cup
salt
coriander seeds and pepper coarsely crushed  1 tbsp and 1/2 tsp resp.
sesame seeds  1 tsp
turmeric pdr.  1 tsp
chilli pdr.  1 tbsp
sugar  2 tbsp
lemon juice  4 tbsp
chilli-ginger paste  1 tsp
curd  2 tbsp
water as needed to make thick batter
karela finely chopped  1/2 cup
hot oil  2 tbsp
cooking soda  1/4 tsp
oil for frying

Method
in a big bowl, mix the flours, seasonings well
add lime juice, curd, karela mix well
add curd mix well, then add enough water to make thick batter
add some hot oil
heat oil in a kadai, when it is hot, take small amounts of the batter, drop in hot oil as pakoras, deep fry till brown, drain well, serve hot with ketchup/ chutney of your choice.




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http://knee replacement-stickclub.blogspot.com

DRY KACHORIS

INGREDIENTS

for stuffing

coriander seeds   1 tsp

saunf   1 tsp

sesame seeds  1 tsp

raisins  1 tsp

cashew nuts chopped 1 tsp

besan roasted  1/2  cup

hing  1/2 tsp

chilli pdr.  1 tbsp or to taste

jeera pdr.  1 tsp

garam masala pdr.  1 tsp

salt to taste

for covering

maida  2 cups

fine rava  2 tbsp

salt wee bit 

ghee  2 tsp 

water to make dough

oil for frying

for stuffing

mix all the ingredients, except besan, on low flame, remove, add roasted besan, salt, cool

make small puris with the dough, put enough stuffing inside, cover from all sides, roll out lightly, deep fry in hot oil, drain well, cool and store, this will last for a couple of months if stored carefully, as all ingredients are dry and well roasted

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

Coconut Milk Rasam

Ingredients

Tamarind 1 small lemon size
Tomato 1 
Salt To Taste
Coriander Leaves chopped 1 tbsp
Coconut Milk 1 1/2 cups or  375 ml
Rasam Powder 1 tsp

For Grinding:
Ghee 1 tsp
Coriander Seeds 2 tsp
Thur/ arhar dal 1 tsp
Pepper 1 tsp
Cumin Seeds 1/2 tsp

For Seasoning:
Ghee 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 1 tbsp
Hing/asafoetida a pinch

Method

Soak tamarind in water and extract the juice and keep it aside
Heat ghee in a pan and fry the grinding ingredients except cumin seeds. 
Once the dal turns golden brown color, take out all the fried ingredients allow them to cool off. 
Add it to the mixer along with cumin seeds and grind it to a fine and smooth powder
Heat ghee in pan and add mustard seeds. 
When the mustard seeds starts to sputter, add cumin seeds and fry for 20 seconds. 
Add curry leaves and hing and stir well. 
Add chopped tomatoes and saute the tomatoes for a minute
Add the tamarind extract, salt and rasam powder and boil it till the raw smell goes off. 
Once the tamarind smell and raw rasam powder smell goes off, add coconut milk and stir well
Finally add ground powder and when the froth starts to form, garnish with coriander leaves and remove from gas.
Serve hot with rice, curry and appalam or chips.






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http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

AVOCADO CHUTNEY/ SPREAD

INGREDIENTS

avocado  2 cut into pieces
shallots/ sambar onion 5-6
peas cooked   1/4 cup
green chillies  2-3 or to taste
lime juice 2-3 tsp or as per taste
salt to taste
sugar 1 tsp
garlic pearls 3 ( optional)
fresh coriander leaves 3-4 tbsp

grind all together, preferably without adding water, if not just sprinkle little water to grind.

this is a good spread on bread/ roti, it is very healthy due to good properties of avocado, shallots, garlic, lime juice, coriander leaves, the benefits of which you may see in my cancer blog or some previous recipes.



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

CORIANDER CHUTNEY

Coriander chutney

INGREDIENTS

Coriander leaves 1 ½ cup chopped   

fresh coconut grated 1cup      

green chillies 4-6

Sugar 1 tsp          

lemon juice  2 tbsp       

salt to taste

Grind all the above ingredients into a smooth paste & squeeze lemon juice in it.

ps- This chutney will go well with dosai, adai, idli, pasarattu, can be a spread for sandwitches !

Coriander vadai

Ingredients:

• 3 bunches of coriander/dhaniya (washed, dried and finely chopped)
• 1 cup gram flour (besan)
• 1 tsp chilli powder
• 1 tsp haldi powder (turmeric)
• 1/4 tsp baking soda
• Oil
• Salt to taste
• 1 tsp garam masala

Method:

• Mix besan with finely chopped coriander leaves, chilly powder, turmeric powder, baking soda, salt and garam masalatogether. Add a little water till the whole mixture becomes a thick paste.
• Add two tbsps heated oil to the paste.
• Grease a vessel and evenly spread the paste into it. Then steam for 15 minutes in a pressure cooker without the whistle on.
• Remove and cool it. Cut into square pieces.
• Take oil in a pan and deep-fry or shallow-fry the square pieces.
• Serve hot with green chutney or tomato ketchup.

CRISP VEGETABLE SQUARES

INGREDIENTS

chana dal  1/2 cup
tuvar/arhar dal  1/2 cup
ginger  1"
 garlic cloves  4
green chillies 3-4 or to taste
coriander leaves finely chopped 4 tbsp
onion  2 big finely chopped
coriander pdr  1/2 tsp
garam masala  1 tsp
chilli pdr 1/2 tsp or to taste
maida 3 tbsp
corn flour  1 tbsp
oil for frying
salt to taste
turmeric pdr  1/2 tsp

METHOD

soak the dals for 4 hours together, grind to a paste with garlic, ginger, turmeric, coriander pdr, chilli pdr, chillies, garam masala. 
add 2 cups of water to the dal paste & make it thick.
fry onion till golden brown in 2 tsp of oil
pour the dal paste & fry well until the paste becomes thick, add coriander leaves, mix well.
pour this paste into a lightly greased plate, steam till done.
cool it, cut into squares/
prepare a thin batter with water & flour.
dip each square in batter.
deep fry in oil till crisp & golden brown.
serve hot with sauce or ketchup or chutney of your choice.

BREAD CHAPPATI PANCKAE

INGREDIENTS

chappatis  4
bread slices  8
potatoes boiled   3-4 or as required
besan   100 gm
salt to taste
red chilli pdr to taste
amchur pdr.  1 tsp
coriander leave   2 tbsp
cumin pdr 1 tsp
green chillies  2
oil  4 tbsp
tomato ketchup as required

FOR THE CHUTNEY

coriander leaves  1 bunch
green chillies  2
salt to taste
lime  juice  2 tbsp
grind all these together & keep aside.

METHOD

prepare a thin batter with besan & water, add salt, chilli pdr, cumin pdr.
mash potatoes, add garam masala, amchur pdr., coriander leaves, salt, green chillies.
take one chappati, apply chutney on it, then apply potato mixture on it, fold it like a handkerchief.take 2 slices of bread, spread tomato ketchup, keep folded chappati on one slice, cover with another slices. press it well.
heat a tava, apply oil to shallow fry.
dip the bread-roti in the besan batter, place on hot tava, spread some batter all around. 
once the bottom is light brown, turn & apply little oil & cook the other side well.
repeat the process with reattaining chappati & bread, cook on tava in the same way & serve hot with chutney.

MOCK SHAHI KURMA

INGREDIENTS

 raw jack fruit (seeds removed) 500gm
onion  3
ginger 2.5 cm
green chillies   6
cinnamon   2.5 cm
cardamom 2
poppy seeds  1 1/2 tbsp
cashew nuts chopped 1 1/2 tbsp
coriander seeds   1 tsp
cumin seeds 1 tsp
raisins  5
coconut  1 cup
curd   1/2 cup
garlic 4-5 cloves
cloves 4-5
coriander leaves  a sprig
salt to taste
oil for frying

METHOD

skin, wash, cut jack fruit into cubes.
slice onion, grind poppy seeds, cumin, coriander seeds, ginger, garlic & chillies to a smooth paste.
grate coconut, extract milk.
soak dry fruits & nuts in water.
heat oil, fry onion with cloves, cardamom, cinnamon & masalas.
add jack fruit & fry lightly.
add water & cook till jack fruit is tender.
add beaten curd, coconut milk, raisins & nuts.
simmer for a few minutes.
garnish with chopped coriander leaves.
serve hot with fried rice or pulao.

SPINACH KACHORIS

INGREDIENTS

chana dal  1/2 cup
masoor dal  1/2 cup
spinach    1 bunch
green chillies   6
coriander leaves   1/2 cup
ginger  1"
onion  2 finely chopped
salt to taste
oil for frying

METHOD

soak the dals together overnight.
blanch spinach, cool & grind along with soaked dals, green chillies, ginger, coriander leaves to a smooth paste. 
then add onion & salt to taste.
make small kachoris & deep fry in hot oil till brown.
serve with coconut chutney.

KABAB SALAD

INGREDIENTS

FOR THE KABABS

cabbage grated   1 cup
cauliflower grated   1 cup
flour   5-6 tbsp
ginger-garlic paste  1 tbsp
chilli pdr   1 tsp
garam masala   1 tsp
coriander leaves   1 tbsp
pepper pdr.  1/2 tsp
cashew nuts finely crushed   2 tbsp
salt to taste
oil for frying

FOR THE SALAD

carrot 1 big grated
cucumber   1  big grated
radish  5 grated
green chillies   4 chopped
small spring onions 
vinegar   4 tbsp
salt to taste

TO PREPARE THE KABAB

Mix all the ingredients together & knead well.
Make small round kababs & keep in the fridge for an hour.
Then deep fry & keep aside.

FOR THE SALAD

Mix all the ingredients in vinegar & refrigerate till required.
Before serving, place the kababs in a plate & drop spoonful of salad on each & serve.

COTTAGE CHEESE CRACKERS

INGREDIENTS

cheese cracker biscuits   12
cottage cheese( paneer) crumbled   10 tbsp
onion finely chopped  1
green chilli finely chopped  1/2
coriander leaves finely chopped  2 tbsp
oil  2 tbsp
salt to taste

METHOD

Heat oil, add onion, chillies, sauté till onions are soft. 
Add cottage cheese crumbs, salt & 3/4 of the chopped coriander leaves.
Mix well, cook till soft, remove.
Arrange evenly on each cream cracker biscuit, garnish with coriander leaves, serve with soup.

CHEESY CORN CUTLETS

Ingredients

Potatoes, boiled and grated: 1 cup

Paneer, grated: 1 cup

Fresh  corn: 1 cup

Cooking cheese, grated: 1/2 cup

Green chillies, finely chopped: 3-4

Coriander, chopped: 4 tbsps

Cornflour: 2-3 tbsps

Breadcrumbs: 4 tbsps

Salt and pepper to taste

Oil for frying

Method

Mix the grated paneer, potatoes, cheese, corn, green chillies, chopped coriander and cornflower. Add salt and pepper. Knead well. Make medium size balls. Give it the shape of a cutlet. Roll the cutlet in breadcrumbs and deep fry in hot oil until it is crisp and golden brown. Serve hot with mint chutney and tomato ketchup.

CORN CHAAT

INGREDIENTS

Sweet Corn peeled, boiled: 1/2 kg

Large potatoes (boiled and shopped square): 2

Roasted jeera powder:1 1/2 teaspoon

Black salt: 2 tsp

Chat masala: 1 teaspoon

Ginger: a small piece

Green chillies: 5-6

Refined oil : 1 tbsp

Mustard seeds : 1/2 tsp

Sugar: 1 tbsp

Juice of one lemon

Salt to taste

Coriander, chopped :2-3 tbsps for garnishing

Potato Sev or any bhujia of your choice

Method

Heat the oil. Add mustard seeds, green chilli and ginger. Stir fry for two minutes. Then add the remaining ingredients , except Sev and mix well. Add sugar, salt and lemon juice. Cook on a low flame. Garnish with chopped coriander and sev.

BABY CORN DELIGHT

INGREDIENTS

baby corn  12 cut into 1"pieces

onion   1 big sliced fine

ginger 1'"

garlic  10 cloves

peppercorns  10

poppy seeds  1 tsp

green chillies  2 chopped fine

garam masala pdr. 1/2 tsp

coconut milk   200ml

milk   1 cup

cheese grated  50 gm

fresh coriander leaves 2 tbsp finely chopped

corn flour  1-2 tbsp dissolved in 1/2 cup water

oil 3 tbsp

salt to taste

METHOD

parboil the babycorn in salt water. Grind the ginger, garlic, peppercorns & poppy seeds to a fine paste. Heat oil in a pan, add onion & fry till golden, add the chillies, ground paste, garam masala pdr & fry for few more minutes.

Add the corn & dalt, stir fry for a minute. Add the coconut milk, milk & a cup of warm water & let it boil. Reduce the heat, gently stir in the cornflour & allow the gravy to thicken. Mix in the coriander leaves, garnish with grated cheese. Serve hot with rice, roti/ bread.

CORN PAKORAS

Ingredients

Raw corn  500 gm

Chilli pdr.  2-3 tbsp or to taste

Cumin pdr  3 tbsp

Turmeric pdr ½ tsp

Fenugreek pdr  1 tbsp

Asafoetida ½ tsp

Salt to taste

Curry leaves few

Fresh coriander leaves finely chopped 2 tbsp

Oil as required

Method

Grind the corn in a blender to make a coarse mixture. Add all the ingredients except oil, mix well.

In a frying pan, heat oil, either you can flatten the mixture like vada & deep fry, or take small portions & drop in hot oil, fry till golden on both sides.

Serve it hot with any chutney or tomato ketchup.

VEGGIE BURGER

INGREDIENTS

bread crumbs     1/4 cup
cumin pdr     1/4 tsp
fresh coriander finely chopped     2-3 tbsp
kidney beans cooked    2 cups
hung curd  2 tbsp
salt to taste
pepper pdr to taste
celery stalks  chopped  2
tomatoes  chopped few slices
cucumber  chopped few slices


Method

blend together bread crumbs, cumin pdr., corainder, kidney beans, hung curd, salt & pepper pdr. well.
Put it in a large bowl, add chopped celery stalks. 
divide into 5 portions & shape into cutlets.
lightly spray oil on a baking sheet, place the cutlets & keep them in a preheated oven for 5-7 minutes, then turn the sides & roast until brown on both sides.
place a lettuce leaf on a large burger bun, place the burger, then tomato & cucumber slice. If you like place some hung curd or a piece of cottage cheese on top, cover with the other half of bun. 

BABY CORN DELIGHT

INGREDIENTS

baby corn  12 cut into 1"pieces
onion  1 big sliced fine
ginger  1"
garlic 10 cloves
poppy seeds  1 tsp
pepper corns  10
green chillies 2 chopped fine
garam masala pdr   1/2 tsp
coconut milk   200 ml
milk   1 cup
cheese grated  50 gm
fresh coriander leaves  chopped fine  2 tbsp
corn flour 1-2 tbsp dissolved in 1/2 cup water
oil 3 tbsp
salt to taste

METHOD

parboil baby corn in salt water.
grind ginger, garlic, peppercorns, poppy seeds to a fine paste.
heat oil in a heavy pan, add onion, fry till golden, add chillies, ground paste, garam masala pdr & fry for a few minutes.
add corn & salt,stir fry for a minute.
pour the coconut milk, milk & a cup of warm water & let the gravy boil.
reduce heat, gently stir in the cornflour & let the gravy thicken.
add coriander leaves, mix well, garnish with grated cheese, serve hot,

HEALTH TIPS- BABY CORN ARE RICH SOURCE OF VITAMIN A, B & C.

PS- those interested in cancer & health related topics are free to view my other blog

http://cancercupportindia.blogspot.com/

WALNUT CHUTNEY/ DIP

INGREDIENTS

walnut soaked  125 gm
hung curd    1kg
green chillies   35 gm
coriander       20 gm
cumin    1/2 tsp
salt to taste
mint powder   1/4 tsp
onion paste  50 gm

METHOD

soak the walnut in water for 30 minutes.
beat the hung curd & keep aside.
strain the nuts & chop it finely.
mix the nuts with hung curd & onion paste.
add green chillies, finely chopped coriander leaves, cumin, mint pdr. & salt.
mix well. serve it cold.

This is an unusual dip with all kinds of kebabs, cutlets etc.