Aamti

Ingredients

MainSpicesSeasoningGeneric
1 cup Tur Dal1 tsp Mustard SeedsFresh DhaniaGhee
1/4 cup Peanuts1 tsp JeeraSalt
1/2 small Onion2-3 slit Green Chillies
1 small Tomato1 tsp Grated Ginger
Tamarind1 tsp minced Garlic
1 pinch Hing
1 pinch Turmeric
1 tsp Goda Masala
1 pinch Garam Masala
1 tsp Jaggery

Method
Pressure cook the Tur Dal and Peanuts in 4 cups of water for at least 4-5 whistles.
In a heavy bottom pan heat 1 tbsp Ghee and splutter the mustard and jeera.
Add the Green Chillies, garlic, ginger, Hing, turmeric and onions and saute until translucent.
Add the tomatoes, garam masala, goda masala, jaggery, salt and cook for a few minutes.
If using Tamarind paste, dissolve 1 tsp in one cup water.
If using fresh tamarind, take 4-5 strips of tamarind and make a concentrated extract in 1 cup water.
Add the tamarind water to the pan.
Mash the Dal with the back of a heavy spoon and pour it into the Tadka.
Bring to a boil and turn off the heat.
Garnish with fresh Dhania and serve.

Gujarati Dal



Ingredients

MainSpicesSeasoningGeneric
1 cup Tur Dal1 tsp Mustard SeedsFresh DhaniaGhee
1 small Tomato
1 tsp JeeraLemon JuiceSalt
2-3 Cloves
2-3 slit Green ChilliesTamarind Paste

1/4 cup Peanuts1 tsp Grated Ginger


1 pinch Hing


1 pinch Turmeric


1 pinch Red chilli powder


1 pinch Goda Masala



1 tbsp Jaggery


Method
Pressure cook the Tur Dal and Peanuts in 4 cups of water for at least 4-5 whistles.
In a heavy bottom pan heat 1 tbsp Ghee and splutter the mustard and jeera.
Add the Green Chillies, ginger, Hing, turmeric and saute until translucent.
Add the tomatoes, red chilli powder, goda masala, jaggery, 1/4 tsp tamarind paste, salt and cook for a few minutes.
Mash the Dal with the back of a heavy spoon and pour it into the Tadka.
Bring to a boil and turn off the heat.
Garnish with fresh Dhania and a splash of lemon juice and serve.

Spicy Sweet Potatoes

Ingredients

MainSpicesTadkaGeneric
3-4 medium Sweet Potatoes1 tsp Red Chilli Powder1 tsp Mustard SeedsOil
1 pinch Turmeric1 tsp Urad DalSalt
1 pinch Hing
4-6 Curry leaves

Method
Pressure cook the potatoes for about 2 whistles and let them cool completely.
Cut into 1 inch cubes.
In a wide skillet, add 2-3 tsp of oil and let the mustard seeds splutter.
Roast the Urad Dal until golden brown and add the hing and curry leaves.
Turn off the heat and add the salt, turmeric, Red Chilli powder and saute in the oil for a minute.
Turn the heat back on and add the potatoes and toss them to coat the masala on all sides.
Leave this on a simmer for 10-15 minutes tossing every few minutes until all sides are roasted well and crisp.
Serve hot with Rice or Rotis.

Paneer Makhani

Ingredients

MainSpicesSeasoningGeneric
200 gms Paneer1 pinch TurmericFresh DhaniaOil
Peas (Optional)1 pinch Kasuri MethiSalt
1 small Onion1 tsp Red Chilli powderSugar
1 can Tomato Sauce1 pinch Kitchen King
6-8 Cashews1 clove Garlic
1/2 cup Whipping Cream1 tsp Grated Ginger

Method
Cut the paneer into 1/2 inch cubes and soak in warm water for 10 minutes.
Cut the onion into small pieces. No need to fine chop.
In a skillet, take 2 tsp Oil and saute the garlic, onion and ginger until translucent.
Add the cashews and roast until golden.
Grind this into a very very fine paste using 2-3 tbsp water.
In the skillet, saute the kasuri methi for 1/2 a minute and add the onion paste.
Cook open for a few minutes and add in the tomato paste and all the masalas and some salt.
Saute this until the oil starts to separate.
Add the paneer and a cup of water and bring to a boil.
Blend in the fresg cream and simmer for about 10 minutes.
Garnish with Dhania and serve.

Notes
Add some fresh peas if you would like along with the paneer before boiling.

Aloo Gobhi

Ingredients

MainSpicesSeasoningGeneric
3 medium Potatoes2 tsp JeeraFresh DhaniaOil
1 small head Cauliflower3 slit Green chilliesFresh LemonSalt
1 medium Onion1 Bay LeafSugar
2 medium Tomato1 Moti Elaichi
1 tsp Turmeric
1 tsp Red Chilli powder
1 tsp Dhania Jeera powder
1 pinch Kasuri Methi
1 pinch Kitchen King
1 tbsp Sabji Masala

Method
Peel the skin off the potatoes and cut into 1-inch cubes.
Chut the cauliflower into 1-inch florets.
Cut the Onion and Tomatoes also into large pieces.
In a microwave safe bowl, add the potatoes and a cup of water and microwave for about 3-4 minutes.
In a heavy bottom skillet, add 3-4 tsp oil and splutter the Jeera.
Add the bay leaf and mori elaichi and saute for a few seconds.
Add the Onions and a tsp of Sugar and saute on medium flame for about 3-5 minutes.
Add the tomatoes and cook until they start to get a little mushy.
Add all the masalas, salt and 1 tsp Oil and cook for a few minutes until the oil starts to separate.
Add in the cauliflower and potatoes and toss well to coat the masala evenly.
Cook this covered on medium flame for about 15 minutes stirring every now and then.
Once the vegetables are cook, roast on medium flame to let it lose the water and get a little crisp.
Garnish with fresh Dhania and lemon juice and serve hot with Rice/Roti.

Mor Koozhu

Ingredients

MainSpicesGeneric
1/4 cup Sour Cream6-8 Mor MilagaiTil Oil
3 cups Buttermilk1 tsp Mustard SeedsSalt
1 cup Rice Flour4-6 Curry Leaves
1 tsp Hing

Method
In a bowl, whisk togeher the rice flour, buttermilk, sour cream and some salt into a lump free flowing consistency.
In a non-stick wok, Heat 3-4 tbsp Til Oil and fry the Mormilagai until dark, remove and set aside.
Splutter the mustard seeds, curry leaves and hing in the same oil.
Pour the batter cautiously into the wok. (This will cause a sizzle)
Keep stirring on medium flame for about 5-8 minutes until the batter starts to thicken.
Once it does, add another 1-2 tbsp of Til Oil, mix well and cook covered for about 5-8 minutes stirring occasionally to break the lumps.
By this time, the batter should have attained "koozhu" consistency and start to leave the sides.
Mix in the mor milagai, and leave it open on medium flame for another couple minutes to roast a little on the bottom.
Serve hot with any pickle/Thokku.

Bhel Puri

Ingredients

MainSpicesSeasoning
Surti Bhel Mix (OR)Dhania ChutneyFresh Dhania
MurmuraTamarind Date ChutneyFresh Lemons
Thick Spicy SevGarlic Chutney
Thin SevChat Masala
Roasted Chana DalRaw Mango
Fresh Crisp Papdi1 medium Onion
1 medium Tomato
1 medium Boiled Potato

Method
Use the ready made Surti Bhel Mix if you can find it.
If not heat 2 tsp oil in a wok and add a pinch of Turmeric.
Add the murmura and roast on a medium flame until crisp and aromatic.
Transfer immediately to a flat plate and cool.
Finely chop the raw mango, onion, and tomato.
Crumble the boiled potato.
In a bowl, assemble the bhel as follows.
Add Murmura, Thick Sev, Roasted Chana Dal.
Add all three chutneys, some onions, tomatoes, potatoes, raw mango.
Sprinkle some chat masala and toss gently.
Garnish with thin sev, crisp Papdi, fresh Dhania and lemon juice and serve immediately before it gets soggy.

Garlic Chutney

Ingredients

Main
4-6 pods Garlic
5-6 Dry Red Chillies
1/4 cup Peanuts
1/2 tsp Sugar
Salt

Method
Grind all the items into a fine paste using 1/2 cup water.
Store in an airtight container in the fridge for upto 2 weeks.

Coconut Rice



Ingredients

MainSeasoningGeneric
2 cups Cooked Rice1 tsp Mustard SeedsOil
1 cup Grated Coconut1 tsp Urad DalSalt
2 tsp Chana Dal
2 tbsp Peanuts
3-4 slit Green Chillies
4-6 Curry leaves
1 pinch Hing
1 tsp Grated Ginger
Fresh Dhania

Method
Heat 2-3 tsp of oil in a wok and splutter the mustard seeds.
Add the Urad Dal, Chana Dal and Peanuts and roast on medium flame until golden.
Add the Green chillies, Hing, Curry leaves and Ginger and saute for half a minute.
Add the grated coconut and salt and cook open for 3-5 minutes on a low flame.
Turn the heat off and add in the rice and toss gently without getting it too mushy.
Garnish with Fresh Dhania and serve.

Lemon Rice



Ingredients

MainSeasoningGeneric
2 cups Cooked Rice1 tsp Mustard SeedsOil
1/2 cup Peas1 tsp Urad DalSalt
2 tsp Chana Dal
2 tbsp Peanuts
3-4 slit Green Chillies
4-6 Curry Leaves
1 pinch Hing
1 tsp Grated Ginger
1 pinch Turmeric
1/4 cup Lemon Juice
Fresh Dhania




Method
Heat 2-3 tsp of oil in a wok and splutter the mustard seeds.
Add the Urad Dal, Chana Dal and Peanuts and roast on medium flame until golden.
Add the Hing, Green Chillies, Curry leaves, Ginger and Turmeric and saute for half a minute.
Add the peas and salt and cook open for 3-5 minutes.
Turn the heat off and add the lemon juice.
Add in the rice and toss gently without getting it too mushy.
Garnish with Fresh Dhania and serve.

Pani Puri



Ingredients for Pani and Filling

MainSpices
1/2 bunch Dhania1 tbsp Pani Puri Masala
1 bunch Mint1 tsp Chat Masala
1 medium Potato1/2 tsp Black Salt
Tamarind8-10 Green Chillies
Boondi1 tbsp Jeera Powder
1 can Garbanzo BeansSalt
OR
1 cup Yellow Watana
Dhania Chutney
Tamarind Date Chutney
Puris


Ingredients for making puris:

MainSpices/TadkaGeneric
2 cups Sooji1 pinch Chat MasalaOil
1 tbsp Rice FlourSalt





Method
For the Puri-->
Blend the sooji, rice flour, salt to taste and chat masala with as litle water as possible and knead into a stiff dough.
Let it sit covered for about 30 mins.
Heat a roti maker to just warm setting.
Pinch 4-5 tiny balls of the dough and press lightly.
Pick up the lid quickly and remove the flattened puris immediately.
Make as many flat puris as needed and set aside.
Heat oil in a kadhai and wait until it gets really hot.
Deep fry the flattened puris and drain on a paper towel.
Keep in an airtight container.

For the Pani -->
Thoroughly wash the leaves in running water and soak in cold water for 15 minutes.
Grind them along with the green chillies and 2 cups water into a very very fine paste.
If using fresh tamarind, take a lemon sized ball and extract its essence in about 6-8cups of water.
If using Tamicon paste, dissolve about 1 tbsp in 6-8 cups of water.
Add all the spices to the tamarind water and boil it for a few minutes.
Let this cool completely for 30 minutes or so.
Add in the dhania pudina and chilli paste to this water and blend well.
To serve immediately, add a few ice cubes or chill in the fridge for a few hours before serving.

For Puri filling -->
Boil and mash the potato.

If using Yellow Watana, it needs to be soaked for 8-10 hrs before use.
Pressure cook the garbanzo beans/Yellow Watana in a cup of water for at least 5 whistles.
Lightly toss together the potato and beans and season with black salt and chat masala.
Just before serving, take a cup of boondi and pour 1-2 tbsp of Spicy pani on it.

To Assemple -->
Tap one side of the puri lightly to make an opening.
Fill in a little potato/beans mix
Top with a little Dhania and Tamarind-Date chutney, scoop some spicy Pani and serve.

Methi-Kothimbir Wadi

Ingredients

MainSpicesGeneric
1/2 bunch Dhania1 tsp red Chilli PowderOil
1/2 bunch Methi4-5 Green chilliesSalt
2 cups Chickpea Flour1 tsp Grated GingerSugar
1/2 cup Yoghurt1 pinch Turmeric
1 pinch Hing
1 pinch Eno Salt
1 pinch Chat Masala
1 pinch Aamchur

Method
Finely chop the Dhania Methi leaves and the green chillies.
In a bowl, assemble the leaves, green chillies all the spices, yoghurt, Chickpea flour, salt, a tsp of sugar.
Add a cup or two of water and mix well to remove all the lumps.
Add only enough water to keep the batter in a fairly viscous consistency.
Grease a cooker vessel/Dhokla vessel with oil and por the batter onto it.
Steam this in the cooker without a whistle for 12-15 minutes.
Let it cool for about 5 minutes.
Invenrt the vessel on a flat plate to get a nice smooth cake of Kothimber wadi.
Cut this cake into wedges and pan roast the wedges on all sides using a little oil until all sides are golden and crisp.
Serve hot with Dhania chutney or Ketchup.

Bhature

Ingredients

MainGeneric
4 cups MaidaOil
1 sachet YeastSalt
1 cup Sour ButtermilkSugar


Method
In a small bowl add 1 sachet yeast, 1 tsp sugar and 1 tsp Salt.
Heat water in a mug to make it just warm to the touch. If it is hot, it will kill the yeast.
Pour a cup of the warma water on the yeast and let it sit for a few minutes.
It should start foaming.
Blend in the sour yoghurt with the bubbling yeast.
Knead the maida with the yoghurt and yeast for about 6-8 minutes, adding a little water as neccesary to make a pliable dough.
Sprinkle a few drops of oil and knead for another couple minutes.
Put this dough in a vessel with enough room to let it double in volume.
Cover the vessel tight with either cling wrap or a damp cloth and keep it in a warm place away from sunlight. (Preferably the oven)
Let it ferment for about 3-4 hours by which time it should have doubled in volume.
Pat this dough gently to release the air and knead it for a couple of minutes.
Roll it out into circular pieces just like puris.
Heat Oil in a frying wok and wait until it reaches smoking point.
Carefully drop a bhatura in the oil and gently press it with a slotted spoon to help it puff up.
Once puffed up, turn it over and fry until both sides are golden.
Remove and drain on a paper towel.

Fry the rest of the bhaturas one by one.
Serve hot with Chole.

Notes: The Bhutura dough can also be used to make home made pizza bases and Naans.

Chole

Ingredients

MainSpicesSeasoningGeneric
2 cans Garbanzo Beans1 tsp JeeraFresh DhaniaOil
1 medium Onion1 tsp Mustard seedsSalt
2 small Tomatoes1 tbsp grated GingerSugar
1 tbsp minced Garlic
Tamarind Paste
1 Bay Leaf
2 Moti Elaichis
1 pinch Garam Masala
2 pc Cloves
1 tbsp Chole Masala
1 tbsp Dhania Jeera Powder
1 tsp Red Chilli powder
1 tsp Turmeric


Method
Wash the Garbanzo beans and pressure cook them in 2 cups water for about 4 whistles.
S
lice the Onion into very thin slivers.
Finely chop the tomatoes.
In a heavy bottom pan, heat 3-4 tsp Oil and splutter the mustard and jeera.
Add the ginger and garlic and saute until the raw smell disappears.
Add the bay leaf, cloves, moti elaichi and onions and a tsp of sugar and saute on a medium flame for two minutes and let then it carmelize for 5-7 minutes on a low flame.
Add the tomatoes and saute on medium flame until they start to get pulpy.
Add the turmeric, Chole masala, Dhania Jeera Powder, Garam Masala, Red chilli powder and 1 tsp Tamarind Paste and saute on medium flame until the masalas are well integrated and the oil starts to separate.
Take 3-4 tbsp of the pressure cooked beans and mash them with a heavy spoon.
Add the main beans and the mashed beans to the gravy along with the water it was cooked in.
Add salt and simmer this on a low flame for about 10-15 minutes to let the beans soak the gravy.
Garnish with fresh Dhania leaves and serve.

Morchaar



Ingredients

MainSpicesGeneric
2 cups Buttermilk1 tsp Mustard SeedsOil
1/2 tsp Methi SeedsSalt
4-6 Curry Leaves
1 pinch Hing
4-6 Mor Milagai
1 Dry Red Chilli

Method
Blend the buttermilk with 1 cup water to make it very smooth.
In a pot, splutter mustard seeds in 2 tsp Oil.
Add the methi seeds and roast until light brown.
Add the Curry leaves, Hing, Dry Red Chilli and Mor Milagai and roast until dark.
Now pour the buttermilk into this seasoning.
This should sizzle for a few seconds before it subsides.
Add salt and heat for a couple of minutes on medium flame and turn the heat off.
Do not boil.
Serve with hot Rice/Thogayal.

Therattipaal

Ingredients

MainSeasoning
1 cup Full Cream Milk PowderSaffron
400 ml Heavy Whipping CreamNuts and Raisins
400 ml Sweetened Condensed Milk

Method
Take a microwave safe glass vessel. Preferably an 8x8 inch square baking glass dish for even cooking.
Add the Milk powder, condensed milk and whipping cream and mix with a hand blender for at least a minute to get a smooth lump-free consistency.
Microvawe this on high for 8 minutes watching very closely.
As soon as it foams and is about to boil, stop the microwave, wait about 1/2 a minute and continue again to reach 8 minutes.
Take the dish out and again break all the lumps with a blender and mix well scraping all the sides.
Put the dish back in the microwave and cook for an additional 8 minutes, watching only for the first 2 minutes or so.
Let it cool completely in the microwave for at least 15 minutes.
Top with nuts, raisins and saffron threads and serve.

Vada Pav Masala

Ingredients

MainSpices
1/2 cup Peanuts(No Skin)1 tbsp Sesame Seeds
6-8 cloves Garlic1/2 tsp Dhania Seeds
2-3 pieces Dry Tamarind6-8 Dry Red Chillies
1 tsp Jaggery Powder
Salt to taste

Method
Peel the garlic cloves and cut them into halves.
In a skillet, dry roast the peanuts until golden and set aside.
Now dry roast the garlic on a low-medium flame for a few minutes until the raw smell disappears.
Dry roast the Red chillies and dry tamarind pieces for a couple of minutes.
Now grind all the ingredients and spices into a coarse powder.
Store in an airtight container for upto 6 weeks.

Dhania Chutney



Ingredients

MainSpices
3 cups Dhania4-6 Green chillies
1 tbsp Peanuts1 pinch Chat Masala
1 pinch Rock Salt
1 tbsp Lemon Juice
Salt to taste

Method
Soak the Dhania along with the stems in cold water for 5 minutes and rinse well.
Add all the ingredients into a blender and add very little water to make a very smooth thick paste.

Tamarind Date Chutney



Ingredients

MainSpices
2 cups Tamarind1 tsp Red Chilli powder
1.5 cups Dates1 pinch Black Salt
1 tsp Jeera powder
1 pinch Chat Masala
Salt to taste

Method
Boil the Tamarind and Dates for about 6-8 minutes in just enough water to cover them.
Add salt, rock salt, red chilli powder, jeera powder and chat masala.
Let it cool completely.
Blend this into a very smooth thick paste using a little water.
Store in an airtight container in the fridge for upto two weeks.

Vada Pav



Ingredients

MainSpicesGeneric
4 medium Potatoes2 tsp Mustard SeedsOil
1 small Onion1 tbsp Grated GingerSalt
1 cup Fresh Dhania1 tbsp Minced Garlic
2 cups Chickpea flour (Besan)6-8 Green Chillies
Ladi Pav6-8 curry Leaves
Dhania Chutney1 pinch Hing
Tamarind Date Chutney1 pinch Turmeric
Vada Pav Masala1 pinch Red Chilli powder


Method
Pressure cook the potatoes with skin for about 3-4 whistles.
Finely chop the onions.
Grind the green chillies and Dhania with 4 tbsp water into a thick smooth paste.
In a skillet, heat 2-3 tsp of Oil and splutter the mustard seeds.
Add the Hing, Turmeric, Curry leaves, ginger and garlic and saute for 2-3 minutes on medium flame until the raw smell disappears.
Add the onions and cook until translucent.
Add the Dhania /Green chilli paste and cook for another 2-3 minutes.
Remove the skin off the potatoes and cool completely.
Blend in the Green masala with the potatoes, add salt and mash well until evenly mixed.
Make lime sized balls of the mashed potatoes and set aside.
Add a pinch of salt and red chilli powder to the chickpea flour.
Make a medium thick paste of the chickpea flour along with water and blend well to remove any lumps.
Heat oil in a deep wok for frying the vadas.
Once the oil is well heated, dip each vada in the flour paste until well coated and drop them slowly in the oil.
Take care not to splash any hot oil on the fingers.
Drop as many vadas as the wok can take without crowding.
Let them fry for at least 1/2 a minute before turning them so they do not break.
Once they are fried to a golden brown, remove them and drain on a paper towel.
To assemble the vada pav, slit the pav open from one side.
Apply Dhania chutney, Tamarind Date chutney and Vada pav masala on the bottom of one side.
Set one vada in the center, top with some finely chopped onions, close with the other side.
Gently press the top a little and serve.

Baked Winter Veggies

Ingredients

MainSpicesGeneric
1 cup Pumpkin SquashPaprikaOlive Oil
1 cup Yellow SquashPepperSalt
1 cup Sweet PotatoOregano
1 cup PotatoBasil
1 cup Zuccini
1 cup Carrots

Method
Pre-heat the oven to 400 degrees.
Cut all the winter vegetables into 1 inch cubes.
Line a large rectangular baking sheet with aluminium foil and spray some olive oil on it.
Spread out the vegetables such that they are not too crowded and form a single layer.
Sprinkle some salt, paprika and fresh ground pepper.
Add some basil and oragano and 2-3 tbsp of Olive oil and toss the sheet gently to coat all the pieces.
Bake covered with a foil for twenty minutes.
Remove the cover and broil on high in the middle rack for about 3-5 minutes until they all get crisp on top.
Sprinkle some lemon juice and serve.

Bread Upma


Ingredients

MainSpicesGeneric
6-8 slices Sour Dough Bread1 tsp Mustard seedsOil
1 medium Onion1 tsp Urad DalSalt
3-4 green Chillies1 pinch Hing
3 tbsp Buttermilk1 pinch Turmeric
4-6 Curry Leaves
1/2 tbsp Salted Butter

Method
Sourdough is the best bread for this recipe although it tastes great with other breads too.
The key is to have bread that is not soft by nature and even better if it is a couple days old.
Cut the bread slices into 1 inch squares.
Sprinkle the buttermilk evenly on the bread and toss to coat the pieces nicely and set aside for a few minutes.
Cut the onion into pieces the same size as the bread pieces.
Finely chop the green chillies.
In a skillet, heat 2 tsp of oil and splutter the mustard seeds.
Add the urad dal and roast until golden brown.
Add the onions, turmeric, hing and curry leaves and saute until translucent.
Add just enough salt for the onions since bread usually has enough salt in it.
Now add the marinated bread pieces and toss well to coat the masala on all sides.
Once the bread starts to roast add the butter and toss for a few more minutes until the bread is well cooked and some pieces are soft and some pieces are crisp.
Serve hot with tea or coffee.



Sabudana Khichdi



Ingredients

MainSpicesGeneric
1 cup Sabudana1 pinch TurmericOil
1 medium Potato1 pinch HingSalt
2 tbsp PeanutsSugar
1 tbsp Jeera
4-6 Curry Leaves
1 tbsp Lemon Juice
Fresh Dhania
Method
Soak the sabudana for 4-5 hours in just enough water so the levels are the same.
Chop the Potato into very small cubes.
Dry roast the peanuts until golden and set aside.
In a skillet, take 2 tsp of oil and splutter the Jeera along with curry leaves until dark.
Add the hing, tumeric, potatoes and salt and saute until the potatoes are almost cooked.
Add the sabudana after draining out all the water.
Mix well and cook covered on medium flame until the sabudana becomes very translucent.
Toss it every minute or so to make sure it doesn’t get mushy.
Sprinkle 1/2 tsp of Sugar.
Garnish with fresh Dhania, Lemon juice and roasted Peanuts and serve.



Goli Bajji

Ingredients

MainSpicesGeneric
2 cups Maida3-4 Green ChilliesOil
1 tbsp Sour Cream3-4 Curry LeavesSalt
1/4 cup Buttermilk1 pinch Hing

Method
Mix the maida with the sour cream, buttermilk and a cup of water to make a viscous paste without any lumps.
In a mortar, crush the curry leaves, green chillies, hing, and salt.
Add this spice mix to the maida paste and blend well.
Heat oil for frying.
Drop small balls of the dough(about 1 tbsp per bajji) into the oil and fry until golden brown.
Drain on a paper towel and serve with any chutney.

Thenguzhal

Ingredients

MainSpicesGeneric
2 cups Rice Flour1 tbsp JeeraOil
2 tbsp Urad Flour1 tbsp Red Chilli PowderSalt
2 tbsp Unsalted Butter1 pinch Hing

Method
Leave the butter outside the fridge at room temperatue at least for an hour before starting.
Mix the Rice flour, Urad flour, Jeera, Hing, Salt and Red Chilli powder along with the butter and some water to make a soft dough.
It should be about the same consistency as Roti dough.
Heat oil for frying in a skillet.
Make balls out of the dough about the size of the Thenguzhal press cavity.
Once the oil is very hot, add the dough directly into the oil using the press.
It is advisable to use the moulding plate with three circular holes.
Let it cook on one side for a bout a minute before flipping the other side.
Fry until golden brown and drain on a paper towel.
Wait until it has completely cooled before storing in an airtight container.

Goth Rasam

Ingredients


MainSpicesSeasoningGeneric
Tamarind1 pinch Turmeric1 tsp Mustard SeedsGhee
1 pinch Hing1 tsp PeppercornsSalt
1 tsp Jaggery1 tsp Jeera
1 tbsp Tur Dal
4-6 Curry Leaves
3-4 Dry Red Chillies
Fresh Dhania


Method
Make tamarind about the size of a lemon and make a concentrated extract with 2 cups water.
If using tamicon, dissolve 2 tsp in 2 cups of water
.
In a pot, add 2 tsp Ghee and splutter the mustard seeds.
Add the Red Chillies, Tur Dal, Jeera, Peppercorns, Hing and roast until golden brown.
Add the tamarind water and 3 cups of water.
Add the salt, turmeric and jaggery and bring to a boil.
Once boiled, continue to simmer for about 10 minutes.
Season with fresh Dhania and serve.

Tomato Rice






Ingredients

MainSpicesSeasoningGeneric
1 lb Tomatoes1 pinch Hing1 tsp Mustard SeedsOil
2 cups Cooked Rice1 pinch Turmeric1 tbsp Grated GingerSalt
1 tbsp Sambar Powder1 tbsp Chana Dal
2 tbsp Peanuts
4-6 Curry Leaves
Fresh Dhania

Method
Finely chop the tomatoes.
In a wide skillet, add 2 tsp Oil and splutter the mustard seeds.
Add the chana dal and peanuts and roast until golden brown.
Add the curry leaves, hing and ginger and roast until raw smell dissappears.
Add the tomatoes and cook until they get pulpy.
Add salt, turmeric, sambar powder and cook on a medium low flame for about 10 mins until the oil starts to separate.
Mix in the Rice and toss gently so it doesn’t get very mushy.
Season with fresh Dhania leaves and serve.

Ven Pongal

Ingredients

MainSeasoningGeneric
1 cup Sona Masuri Rice1 tbsp Grated GingerGhee
1 cup Yellow split Moong4-6 Curry LeavesSalt
2 cups 2% Milk1 tbsp Jeera
1 pinch Hing
1 tsp Peppercorns
2 tbsp Cashew nuts

Method
Pressure cook the rice and dal together with 2 cups milk and 6 cups water for about 4 whistles.
Wait until the pressure is fully released before opening the cooker.
In a skillet, heat 1 tbsp of ghee and splutter the Jeera until really dark.
Add the ginger, hing, curry leaves, peppercorns and cashews.
Roast until golden and blend into the rice along with salt.
Season with Ghee and serve with any kuzhambu/sambar/thokku.

Puli Pongal



Ingredients


MainSpicesSeasoningGeneric
2 cups Sona Masoori Rice1 pinch Hing1 tsp Mustard SeedsTil Oil
1 cup Squash cubes1 pinch Turmeric1 tsp Methi SeedsSalt
1 small Bell Pepper1 tbsp Sambar Powder1 tbsp Chundakkai VathalGhee
1 medium Tomato1 tbsp Vethalkuzhambu Powder4-6 Curry leaves
2-3 Drumstick pieces1 tbsp Jaggery
1/2 cup Peas2 tsp Tamarind Paste
1 small Eggplant
1 medium carrot
3-4 medium Okra
1 small Onion


Method
Chop all vegetables into 1-inch pieces.
Ina pressure cooker pan, add 2 tbsp of Til oil and let the mustard seeds splutter.
Add methis seeds and roast until golden brown.
Add the Chundakkai Vathal and Curry leaves until dark and add the onions.
Saute for about 5 mins before adding the rest of the vegetables.
Cook for about 10 mins or until all the vegetables are half cooked.

Dissolve the ta marind paste in about 8 cups of water.
Add in 2 cups of Sona Masoori rice and the tamarind water.
Add the turmeric, hing, salt, jaggery, sambar powder and kuzhambu powder.
Close the cooker and cook for about 4 whistles.
Wait until the pressure is fully released before opening the cooker.
Garnish with Ghee and serve.








Bhindi Raita



Ingredients

MainSpicesSeasoningGeneric
10-15 Long Okra1 tsp Red Chilli Powder1 tsp Mustard SeedsSalt
2 Cups Plain Yoghurt1 pinch Turmeric2-3 Curry leavesOil
1 pinch HingDhania
1 tsp Urad Dal

Method
Wash the okra and pat dry with a rough towel to remove sliminess.
Cut the Okra into 1/4 inch pieces.
In a flat skillet, splutter mustard seedsand curry leaves
Add Urad Dal and roast until medium dark.Switch off the heat.
Add the Hing, Turmeric, Salt and Red Chilli powder and saute in the heat of the skillet for half a minute.
Add the Okra and get the heat back on.
Saute on high for 2-3 minutes until it is well coated by the spices and set it on medium heat uncovered tossing occassionally for about 12-15 minutes.
In a bowl, whisk the Yoghurt until it is very smooth.
Once the okra is dark and crisp, add it to the yoghurt and season with finely chopped Dhania.
Serve before the okra gets too soggy.

Squash/Red Pumpkin Thogayal




Ingredients

MainSpicesSeasoningGeneric
1 Lb Squash1 tbsp Urad Dal1 tsp Mustard SeedsCooking Oil
4-6 Dry Red ChilliesFresh Dhania LeavesTil Oil
1 pinch HingSalt
Tamarind

Method

Cut the Squash/Red Pumpkin into 1-inch cubes.
In a skillet, take 2 tsp of oil and roast the Urad Dal and Red Chillies until medium dark.
Add a 2 inch piece of tamarind to it and hing.
Add the cut squash and saute for about 12-15 minutes until well cooked and tender.
Add the Dhania and salt and cook for an additional 2-3 minutes.
Transfer this to a food processor and puree the squash with the spices to form a coarse paste.
Splutter the mustard seeds and mix it with the paste.
Blend in a tsp of Til oil and serve with hot steamed Rice/Dosa/Roti…