Rava Laddu

Ingredients:

Sooji or Cream of wheat- 1cup
Sugar -1cup
Ghee(Clarified butter)-1/4 cup
Milk-1/2cup
Cardamom powder-1/2 tsp
Cooking camphor-1 pinch(Optional)
Raisins-2Tbs
Cashews-2Tbs

Preparation:

Fry Cashews and Raisins in 1Tbsp. of Ghee and set aside. Fry cream of wheat or Sooji in remaining ghee for 10 minutes or until a nice aroma arises on medium heat. Stir continuously while frying. Add cardamom powder, cooking camphor, cashews and raisins, and set aside the mixture unt,il completely cools down. Add sugar and mix everything very well. Boil 1/2 cup of milk, add little at a time to small portions of rava mixture, mix well and make balls and let air dry before storing. Yields around 10-12 medium size laddus.

Paneer or Ricotta cheese Burfi

Ingredients:

Paneer or Ricotta cheese - 475 grams or 2cups (15 oz)
Milk powder- 1cup
Sugar-1cup
Ghee( Clarified Butter)- 4 Tbsp.
Cardamoms-4 or 1/2 tsp. powder
Finely chopped Almonds(toasted)-2Tbsp.


Preparation:

Heat ghee in nonstick pan, add ricotta cheese or paneer, stir fry for 10-12 minutes on medium high heat until the Paneer is almost dry. Add milk powder and fry for 5 more minutes until nice aroma comes and milk powder smell goes away. Add sugar and stir for 10 -12 minutes more. until the mixture forms to thick lump. Add cardamom powder, chopped almonds and mix well. When you see bubbles pop from mixture(sugar) take out spread in greased pan. When cools down cut into pieces. Yeilds around 18 pieces.

Pindi Mirium

Ingredients:

Vegetables: Diced Arwi(Chama dumpa), Plantain(Green Banana), Carrot, Potato and beans.
(Can be made with 1 or 2 vegetables or all of them.)
Toordal-3/4 cup

Spices :
Dry red chillies-2
Coriander seeds-3Tbsp.
Urad dal-1 1/2 Tbsp.
Black peppers- 3/4 Tbsp.
Rice-1Tbsp.
Shredded coconut(Fresh or Dry)-1Tbsp.
Tamarind pulp-2Tbsp.
Turmeric-1/2tsp.
Salt-1tsp.or as per taste
Oil-2tsp.

For seasoning:
Urad dal-2tsp.
mustard seeds-2tsp
Asafoetida(hing)-2-3 pinches
Curry leaves- Few

Preparation:

Cook toor dal separatly. Dice all the vegetables to medium size and add 1/2 cup -3/4 cup water and cook them until 3/4 done(In microwave cook for 10minutes.) and set aside.
Heat 2tsp. oil, fry Dry chillies, Coriander seeds, Urad dal, Black peppers, Rice and Shredded coconut until nice aroma comes. Grind these spices by adding little water to paste and set aside.
Heat 2tsp. oil in pot, add urad dal, mustard seeds, hing and curry leaves add cooked vegetables and 3cups of water, turmeric, and tamarind, and mix together. Add cooked Toor dal, and ground paste, mix well and let it boil for 5-6 mintues. Serve hot with Rice.

Note: Consistsncy should be little thicker than pulusu or sambar. When it's cools down Pindi mirium will become thicker than before. Adjust water according to that.

SriHali , Chiyali or Siriyali

Ingredients:

Moong dal (Pesara Pappu) - 2 cups
Rice - 2Tbsp.
Baking soda-2 pinches
Tamarind Pulp- 3 Tbsp.(Mix in 1 cup water)
Salt -1 tsp or as per taste
Chana dal-2tsp.
Urad dal-2tsp.
Mustard seeds-2tsp
Dry red peppers-2
Hing( Asafoetida) - 3 pinches
Green chillies-2
Chopped Ginger- 1tsp.
Turmeric-1/2 tsp
Oil-3 Tbsp.
Curry Leaves- Few

Preparation:

Soak Moong dal and Rice together for 1-2 hrs. and grind into course paste (Make sure not to grind into smooth paste). Add baking soda and 1/3 of salt and mix together like idli dough constistancy, and place the dough in Idli plates and steam cook like idlis for 10-12 minutes or until done. Take out these moong dal idlis, cut into pieces (4-6 pieces ea.idli) and set aside.

Heat oil in pan, add chana dal, dry red pepper pieces, urad dal, mustard seeds, when they splatter add sliced green chillies, chopped ginger, turmeric, hing and curry leaves and fry for few seconds and add tamarind(If needed add 2-3 Tbsp. more water) and remaining salt. Cook for 1 minute and add above moong dal idli pieces mix carefully all together. Make sure not break idli pieces while mixing. Serve hot as a brunch item or a snack.

Note: We can substitute moong dal idlis with regular urad dal idlis. One can use left over idlis. Remaining preparation same as above.

Raju Mother's Boondi Curry

Ingredients:

Plain Boondi - 2cups
Finely chopped onions-3/4 cup
Finely chopped Green chillies-2
Ginger garlic paste-1 1/2 tsp
Poppy seeds (Khus khus)- 1 1/2 tsp
Coriander seeds 1Tbsp.
Cloves- 5
Fresh Shredded Coconut-2Tbsp.
Milk- 1/2 cup
Turmeric- 1/2 tsp.
Salt -1tsp or as per taste.
Curry Leaves- Few

Note: If boondi has already salt, taste curry at end add salt as needed.

Preparation:

Grind cloves, coriander seeds, and poppy seeds into masala powder and set aside. Heat oil in pan add chopped onions, green chillies, ginger garlic paste and curry leaves saute until onions are tender. Add turmeric and boondi and salt mix well and cover the pan and cook for 4-5 minutes on medium low heat. Add masala powder, shredded coconut and mix and cook for 1-2 minutes more. At end add milk mix well serve with Rice.

Raju Mother's Jamini Rasam

Ingredients:

Coconut Milk -1 can
Or Fresh Coconut milk -2 cups
Toor Dal -1 1/2cup
Finely chopped Onion-1cup
Turmeric-1/2 tsp
Coriander seeds -2 1/2 tsp
Cumin seeds- 1 1/2 tsp
Mustard seeds-1/2 tsp
Finely chopped garlic-1Tbsp.
Urad dal - 1tsp
Curry leaves-few
Black peppers- 12
Ginger- 1 1/2 in. piece
Dry red peppers-5
Limes-2
Ghee (Clarified butter)-1 Tbsp.
Salt-1 tsp or as per taste.

Preparation:

Cook Toor dal with water in 3qt. pot, takeout top soup like liquid, in bowl when dal half cooked. Add more water cook dal and takeout the liquid. Like this collect all the essence of dal until it completly cooks. Total liquid should be atleast 3-4 cups.

Take coriander seeds, 1tsp cumin seeds, dry chillies, Black peppers and ginger grind it together, with little water. Now take the collected dal liquid in pot, add finely chopped onions and above grounded paste, mix well and cook on medium high heat until onions are soft. Add turmeric and salt while onions are cooking. Add coconut milk slowly while mixing, and cook until rasam comes to boiling point. Should not over boil the coconut milk. Add lime juice from 1 or 2 limes depend on your taste at end. Heat 1Tbsp. of Ghee, add urad dal,Mustard seeds, jeera, chopped garlic and curry leaves and season the Rasam. Serve with Rice. Can be served as soup also.

Note: After taking all the liquid from the dal, left over dry cooked dal can be modified as curry.
Heat 1Tbsp. oil in pan add 1-2 dry chillies, 1tsp urad dal, 1tsp mustard seeds, and when they splatter add 2 pinches of Hing (Asafoetida) and curry leaves, mix well and cook for 2-3 minutes
and serve with Rice.

Spinach, Green Mango Dal

Ingredients:

Toor dal (Kandi Pappu)-1cup
Diced green Mango pieces-1cup
Diced Onions-3/4 cup
Palak or Spinach-1lb
Diced Tomatoes-1/2 cup(Optional)
Green chillies-2-3
Turmeric-1/2 tsp.
Salt 1tsp or as per taste

For Seasoning:

Oil-1-2 Tbsp.
Chana dal- 1 1/2 tsp
Urad dal 1 1/2 tsp
Mustard seeds-1 1/2 tsp
Dry red peppers- 2
Curry leaves-Few
Asafoetida (Hing) 3 pinches
Or
Chopped Garlic- 1Tbsp.

Preparation:

Cook dal sepately and set aside. Heat oil in separate pot, add all the seasoning ingredients, when mustard seeds are splattering, add diced onions, sliced green chillies, and saute until onions are clear. Add tomatoes, spinach and green mango pieces cook for 3-4 minutes. Add cooked toor dal, salt and 1/2 cup of water cook together for 6-8 minutes. Serve hot with Rice.

Note: Another way of cooking this dish is, Dal, onions, green mango pieces, Tomatoes, Spinach and green chillies, can be cooked alltogether in pressure cooker or in a slow cooker. Once it is done, add salt and seasoning at the end and mix, before serving.

Santhi Akkaiah's Cauliflower Bouquet Curry

Ingredients:

Cauliflower - 1head
Finely diced Red onion -1 Large
Finely diced Tomatoes-2
Ginger garlic paste -1Tbsp
Cilantro (Coriander leaves) -1 small bunch
Green chillies-2
Cumin seeds-1/2 tsp
Coriander powder-1tsp
Garam Masala 1/2 tsp
Red pepper powder-1/2tsp
Salt -1tsp. or as per taste.
Sugar 1/2tsp
Turmeric-1/2tsp
Oil-1Tbsp
Water- 1/2 cup

Method:

Wash cauliflower very well and take of the stem (Keep flower as it is intact). Keep the flower in 2 qt. microwave dish face down microwave for 4-5 minutes(Till tender).

Preparation of sauce:

Chop Cilantro(Leave little for garnish), green chillies finely. Heat oil in a pan.Add cumin seeds, when they pop add onions, green chillies, ginger garlic paste and fry until onions become clear. Add coriander powder, turmeric, tomatoes, chopped cilantro and saute for 1-2 minutes, add garam masala, salt, red pepper powder, and sugar, cook for 3 minutes and add 1/2 cup water and cook until becomes thick sauce like consistency. (If sauce is still too thick add little more water).

When sauce is ready, turn the microwaved cauliflower face up, and pour the sauce over it to cover well (With fork try to put some sauce in between florets also). Cover the dish and microwave another 5 minutes. Garnish with cilantro, cut cauliflower by florets with knife and serve with Rice or Roti.

Almond or Cashew Burfi

Ingredients:

Almonds or Cashews-1 1/2 cups
Milk powder-1cup
Sugar-2 cups
Butter- 1 1/2 stick or 3/4 cup
water-1/2 cup

Method:

Grind Almonds or Cashews into powder and mix with milk powder in a bowl and set aside. Melt butter in separate pot, until clarifies. Take 3qt nonstick pan add water and sugar make thick syrup. Take water in bowl add few drops of syrup, it should become like a ball. Add almond or cashew nut and milk powder mix slowly while stirring, Add hot clarified butter(hot melted ghee) , cook for 6-7 minutes while mixing. When you see air bubbles, take out and pour into greased plate. After cools down cut into pieces. It makes 40 pieces.

Arunjyothi's Eggplant & Spinach curry

Ingredients:

Eggplants small ones-2lb
Chopped Frozen Spinach-1lb (1pkt)
Green chillies-3(chopped)
Diced Onions-3/4 cup
Ginger garlic paste-1Tbsp
Mustard seeds-1tsp
Cumin seeds-1tsp
curry leaves- few
Turmeric-1/2 tsp
Coriander powder-1Tbsp
Red pepper powder 1/2 tsp(Optional)
Salt- 1 tsp or as per taste
Oil- 4-5 Tbsp

Method:

Cut eggplants into pieces, and put them in salt water. Heat oil in frying pan, add mustard seeds, cumin seeds, when they splatter add chopped green chillies curry leaves and diced onions,ginger garlic paste ,Coriander powder and turmeric and saute until onions becomes little brown. wash eggplant pieces, add them without any water. Add salt and keep the lid and cook for 5-7 minutes
on medium high heat. Meanwhile cook frozen spinach in microwave for 8-10 minutes. Add cooked spinach with eggplant curry and mix together,and cook for 5-6 minutes more or until done. This curry goes very well Rice and chapati.

Spinach, Tomato dal

Ingredients:

Toor Dal-1cup
Chopped Onions-3/4 cup
Spinach -1lb
diced tomatoes-1cup
Green chillies-3-4
Curry leaves-few
Turmeric-1/2 tsp
Dry Red chillies-2
Urad dal-1tsp
Chana dal-1tsp
Mustard seeds-1tsp
Hing or Asafoetida- few pinches or Chopped Garlic-1Tsp
Oil-2-3 Tbsp
Salt-1 tsp or as per taste
Water-1/2 cup

Method:

Cook Toor dal in pressure cooker or out side until done. In 2qt sauce pan heat oil, add red chilli pieces, urad dal, chana dal and mustard seeds. when mustard seeds are splattering, add hing or chopped garlic and curry leaves. Add chopped onions and saute for 2-3 minutes. Add chopped tomatoes, sliced green chillies and turmeric, and cook for 2 minutes and add chopped spinach and salt, and cook for 3-4 minutes. Add cooked toor dal and water and mix well cook for 10 minutes on low heat. This dall will go very well with Roti or Rice.

Note: If you want to have extra heat, add 1/2 tsp of Red pepper powder.

Tomato Masoor Dal

Ingredients:

Masoor Dal-1cup
Finely chopped Onions-3/4 cup
Green chillies-2
Canned whole Tomatoes-1 can
Finely chopped garlic-1 1/2 tsp
Finely chopped cilantro(coriander leaves)-1Tbsp
Turmeric-1/2tsp
Mustard seeds-1tsp
Cumin seeds-1tsp
Dry red chillies-2
Curry Leaves-few
Oil-1 1/2 tsp
Ghee-1 1/2tsp
Salt-1tsp or as per taste
Water-1/2 cup
Lemon or Lime juice-1tsp(Optional)

Method:

Wash and cook Masoor dal and set aside. Heat oil and Ghee mix together in 2qt sauce pan, add dry chilli pieces, Mustard and cumin seeds. Once they start splatter, add chopped garlic and curry leaves, fry for few seconds and add chopped onions and sliced green chillies and saute until onions become little brown. Add finely diced canned tomatoes and turmeric saute for 5 minutes.
Add cooked masoor dal and water mix well, cover and cook for 8-10 minutes. Add chopped cilantro and cook for 5 minutes. Turn of the heat and add lemon juice. This dal can be served with Rice or Roti.

Note: This dal can be cooked with fresh red ripe tomatoes also. But taste better with canned one only.

Aloo,Palak Curry

Ingredients:

Potatoes-2lbs (Dice into little large pieces)
Diced Onions-1 1/2 cup
Chopped Spinach(Fresh or Frozen)-2lbs
Ginger, Garlic paste-1Tbsp
Jeera(Cumin seeds)-1tsp
Coriander Powder-1Tbsp
Turmeric-1tsp
Red Pepper Powder- 1- 1 1/2tsp(as per taste)
Chopped Cilantro or Coriander leaves-1Tbsp
Oil-3Tbsp
Salt-1tsp or as per taste

Method:

Heat oil in frying pan. Add jeera, diced onions, ginger garlic paste, turmeric and coriander powder, fry until onions get tender. Add diced potatoes, salt and pepper saute for 6-8 minutes until half cooked. Add chopped spinach(If you use frozen spinach, microwave for 6 minutes before adding) mix well. Cover the pan and cook for 6-8 minutes more or until done. Add chopped cilantro and serve with Rice or Roti

Okra(Bhindi), Tomato Curry

Ingredients:

Okra-1lb
Diced Onion-1
Diced Tomato-1
Jeera(Cumin seeds)-1/2 tsp
Mustard seeds-1/2 tsp
Chopped garlic- 1tsp
Garam Masala Powder-1/2 tsp
Red Pepper Powder-1/4-1/2 tsp(as per taste)
Oil -3 Tbsp
salt- 3/4tsp(as per taste)
Chopped Cilantro(Coriander leaves)-1Tbsp

Method:

Cut Okra into large pieces(Each Okra cut into 3-4 pieces). To avoid stickiness in Okra microwave for 8-10 minutes and set aside. Take frying pan and heat oil, add mustard seeds, Jeera and chopped garlic fry for few seconds. Add diced onions, saute until clear. Add diced tomatoes, turmeric cook for 2-3 minutes. Add microwaved Okra pieces, salt and red pepper powder, mix well and cook for 5-6 minutes. Add garam masala powder, chopped cilantro cook for 1-2 minutes more. This curry will be good with rice or roti.

Chole Masala Curry

Ingredients:

Soaked and cooked Garbanzo Beans (Chick Peas) 1 lb.
or Canned Garbanzo Beans -3
Canned Tomatoes-1
or Fresh red ripe Tomatoes - 3/4 cup
Diced Onions -3/4 cup
Ginger, Garlic Paste - 1Tbsp.
Turmeric -1/2 tsp
Green Chillies-2-3
Garam Masala Powder Or Channa Masala Powder-1Tbsp
Jeera(Cumin Seeds) - 1tsp
Coriander Powder- 1Tbsp
Potato (Medium)-1(Optional)
Onion Paste -3Tbsp(Optional)
Chopped Cilantro-3 Tbsp
Salt -1 tsp or as per taste
Oil-2Tbs
Water -1 cup -1 1/2 cup

Method:

Wash canned Garbanzo beans well, and drain. In the pot heat oil, add jeera , add ginger garlic paste, turmeric onion paste and coriander powder, fry for few seconds and add onions. Saute until onions clear. Add garbanzo beans, diced tomatoes, salt and water and cook together for 7-8 minutes.Add garam masala powder/Channa Masala powder cook for 5-10 minutes more. Add chopped cilantro at end.

Tip - For thicker and more gravy microwave or boil 1 potato, remove skin and mash to paste add to chole and cook.

Tofu or Paneer Curry with Peppers

Ingredients:

Paneer cubes or Firm Tofu Cubes-2 cups
Diced Green Bell Peppers - 1/2 cup
Diced Red Bell Peppers - 1/2 cup
Diced Onions - 3/4 Cup
Kasoori Methi or Dried Methi - 1 Tbsp
Ginger, Garlic Paste - 1Tbsp
Chopped Ripe Red Tomatoes - 1cup
Cardamom Powder - 1 tsp
Turmeric -1 tsp
Cumin Powder - 1 tsp
Red Pepper Powder - 1 tsp
Black Pepper Powder - 1tsp
Oil - 1Tbsp (for Curry)
Oil - 1Tbsp (Paneer or Tofu Cubes)
Butter 1/2 - 1 Tbsp (Optional)
Salt -1 tsp or as per taste
Chopped Cilantro or Coriander leaves -1 Tbsp

Preparation:

Heat 1Tbsp oil in a Nonstick Frying Pan. Add Paneer or Tofu cubes, saute until they turn little brown and set aside. Take 1Tbsp oil in a pan, add onions, ginger garlic paste, and saute until the onions are tender. Add dried Methi, turmeric, Red pepper powder, black pepper powder, cumin powder, and cardamom powder saute for few seconds. Add diced tomatoes and saute until the water from the tomatoes has evaporated. Add both diced red and green bell peppers and cover the pan and cook for 5-6 minutes on medium heat until peppers are half cooked. Add the paneer or tofu pieces ,salt and butter, and mix well and cook it on a medium flame for 5-8 minutes or until done. Add chopped cilanro or coriander leaves and serve hot with Rice, Roti or Naan.

Note: Remove all the water from Tofu and pat it with couple of paper towels to make it dry, before cutting into cubes.

Aloo Methi Curry

Ingredients:

Potato- 2 pounds
Methi leaves- 1 bunch (fresh) or 3 cubes (frozen)
Onions-2 medium
Garlic-4 to 5 cloves
Green Chili peppers-3
Oil-4 Tbsp.
Salt-1 tsp
Red chili pepper-1/2 tsp
Turmeric- 1/2 tsp

Serves around 6, or makes 2 quarts

Preparation: Skin potatoes and dice into small pieces. Chop methi leaves and set aside. Chop onions, green chillies, and garlic into small pieces. Heat oil in a pan and add the onions, green chillies and garlic pieces. Fry until onions are slightly brown. Add potato pieces and fry for four the five minutes. Add the turmeric, chili pepper powder, methi leaves and salt. Mix together and cover with lid. Cook for 6 to 8 minutes. If you want dry curry, remove the lid and let the water evaporate. Serve hot with rice.

Aloo Gobhi (Potato, Cauliflower) Curry

Ingredients: Diced Potatoes - 4 Cauliflower-1 head Onions-1 large Cumin seeds (jeera) -1/2 tsp Turmeric- 1/2 tsp Coriander seed powder-2 tsps Ginger garlic paste-1 1/2 tsps Green chilies- 2 Red pepper powder-1/2 tsp Coriander leaves (chopped)- 2 tbls Oil- 2 tbls Salt-1 tsp or to taste. Makes around two quarts Preparation: Heat oil in pan and fry the cumin seeds and add onions and the green chilies. Saute till onions are tender. Add ginger garlic paste, fry a little, and add turmeric and coriander seed powder. Then add the diced potatoes, saute for a few minutes, put the lid over pan and cook slightly for four to five minutes. Add washed chunks of cauliflower, then add salt and chili pepper powder and mix all together. Then once again cover, and cook till cauliflower is a little soft, but still maintains crunchiness. When you remove the lid and water is still there, cook a little longer till the water evaporates on medium high heat. Finally, add chopped coriander and mix well. Serve hot.

Carrot Kheer

Ingredients:

Carrots - 1 Lb Sugar - 1.5 cups Homogenized Milk - 8 cups Cardamoms - 5 Edible camphor - pinch (optional) Ghee - 2 tbsp. Sliced almonds - 2 tbsp. Cashews - 2 tbsp.

Preparation: Crush cardamom to powder. Cut carrots into pieces then grind into paste and set aside. Heat pan in medium heat, add 1table spoon of ghee and fry the nuts, and set aside. Add remaining ghee into the same pan, fry carrot paste over medium heat until a nice aroma comes, while stirring continuously. Meanwhile, boil the milk in a 4-quart vessel and add the fried carrot paste, and mix well and cook together for 3-5 minutes. Add cardamom powder and edible camphor and fried nuts at the end. This can be served hot or cold. Enjoy.

Tindora Patoli

Ingredients: Tindora - 2 Lbs. Channa Dal or Moong Dal -1 cup Water - 1/2 cup Cumin Seeds (Jeera) -1 tsp. Onions - 1 Large Green Chilies - 4 Ginger - 1 inch Lime Juice - 3 tbsp. Salt 1tsp or to taste Seasoning: Oil - 4 tbsp. Urad Dal - 1 tsp. Mustard Seeds - 1 tsp. Cumin Seeds - 1 tsp. Turmeric - 1 pinch Asafoetida (Hing) - 1 pinch Curry Leaves - Few

Preparation: Soak Chana or Moong dal in water for at least 2 hrs. Coarsley grind dal with 1 tsp. cumin seeds, and just enough salt with as little water as possible. Cook the ground dal mixture like Idlis or Dhokla for 10 minutes. Remove the cooked Idlis from pan and mash with hands to get Upma like consistency and set aside.

Slice Tindora thinly lengthwise and microwave for 10-12 minutes.

Chop finely green chilies, ginger and onion. Heat oil in a skillet on medium heat and season with seasonings. Add chopped ingredients and fry for 5-7 minutes until onion is clear. Add the Dal mixture and stir fry for 5-6 minutes or until nice aroma comes. Add microwave-cooked Tindora and cook for 5-6 minutes. Add lime  juice and coriander. Serve with rice or roti and enjoy.