POORI

INGREDIENTS:

Wheat flour - 2 cups

Salt - 1 tsp

Water - as required

Oil - for frying

PREPARATION:

1. Mix the flour with 1 tsp of salt and add enough water to make a stiff dough.


2. Make dough by kneeding properly.


3. Make small balls out of the dough.


4. Sprinkle them with wheat flour.


5. Roll the pooris from these balls, and keep it aside.


6. Heat oil in a pan and allow it to heat very well.


7. Once the oil is hot, gently slide the pooris from the side.


8. Once it starts floating, gently press on one side with the frying ladle, this will help the poori to puff up.


9. After 1 min, turn the poori and fry on other side.


10. Pooris are ready to serve.


11. Serve hot pooris with aloo curry or chole curry or mango pulp.

CARROT CURRY

INGREDIENTS:

Carrots - 4(big)

Shredded fresh coconut - 3 tbsp

Green chilli - 2

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Curry leaves - 1 string

Salt - 1/4 tsp

Oil - 2 tsp

PREPARATION:

1. Peel the carrot and cut into small pieces. Keep it aside.
2. In a pan pour oil put urad dal, mustard, green chillis and curry leaves, and fry for 1 min.
3. Then put carrot pieces and keep the flame in medium, add salt and cover with lid. Cook till carrot is well cooked.
4. Add 3tsp of grated coconut and mix once.Turn off the stove.
5. Garnish with chopped coriander.
6. Serve hot with rice, rotis and chapathi.

UPMA WITH CURD

INDREGIENTS:

Rice flour - 1cup

Curd - 1 1/2 cup

Chilly paste - 2tsp

Onion - 1 big (chopped)

Urad dal - 1tsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Oil - 2 tbsp

Red chilly - 1

Curry leaves - 1 string

Salt - to taste

PREPARATION:

1. Take one bowl. Mix curd, rice flour and salt together. Keep it aside.
2. In a wide skillet, pour oil in it and add cumin seeds, urad dal, mustard seeds, red chilli, curry leaves, chilli paste and onions. Fry them.
3. Reduce the heat to medium low and add curd and rice flour mixture to the skillet, continuously stirring till that mixture becomes soft (like upma).
4. Serve hot with chutney or spicy powders.

MYSORE BAJJI

INGREDIENTS:

Maida-2 cups(all purpose flour)

Sour curd-1 cup

Onion- 2(chopped)

Coconut-2 tbsp(Grated) (Optional)

Curry leaves-1 string

Green chillis-5

Baking soda-a pinch

Salt-to taste

Oil-for deep frying

PREPARATION:

1. Make a thick paste of maida and sour curd without using water.
2. Mix it well and keep it aside for 3-4 hours.
3. Now add all the ingredients in it and mix well.
4. Take some dough (lemon size), put it in the hot oil and deep fry till golden brown.
5. Serve hot with coconut chutney and sambar.

PANEER BUTTER MASALA

INGREDIENTS:

Paneer - 2 cups, cubed and saute in a tbsp of ghee till golden brown,

remove into a dish and keep it aside.

Tomatoes - 2 (make puree)
Onions - 3(finnely chopped)

Peas - 1/2 cup
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Turmeric powder - a pinch
Garam masala - 1 tsp
Red chilli powder - 1tsp
Kasuri methi - 1/2 tsp
Cashew nut paste - 2 tbsp
Butter - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 string
Coriander leaves - chopped

PREPARATION:

1. Heat the butter in a pan and add the mustard seeds, cumin seeds, once they spluter, add chopped onions and peas, fry for 2 min.
2. Then add ginger garlic paste and cashew nut paste. Saute for another 2 min.
3. Now add the tomato puree, turmeric powder, coriander powder, kasuri methi, garam masala and salt.
4. Stir well and leave on sim for about 5 min.
5. Add the fried paneer and put little water in it. Let it cook for 5 min.
6. Remove from stove and garnish with chopped coriander leaves.
7. Let the curry sit for 10-15 min before serving.
8. Serve hot with rotis/ naan/ chapathi or white rice.

INDIAN CHAPATHI

INGREDIENTS:

Atta Flour - 2 cups

Oil - 2 tbsp

Salt - 1 tsp

PREPARATION:

1. Add flour, salt and oil to procceser bowl. Pulse it first and then add water (at room temp) slowly until it forms into soft dough consistency. Turn this on a cleaned bench top and knead it soft for few min. Keep this in a bowl and cover for 30 min.
2. Take lemon size balls out of the dough and roll into soft balls.
3. Take each ball and dust with a little flour, then roll out to a 15cm/6in round, dusting with flour as necessary.
4. Brush with oil,fold in half and brush with oil again.
5. Fold to form a triangle,dust with flour and roll out in a 15cm/6in triangle.
6. Heat the pan over medium heat until hot, and grease lightly.
7. Put a chapathi on it, cook 30 seconds, then flip and cook on the other side.
8. Repeat the above steps for remaining dough.

SEMIYA PULIHORA (Vermicelli)

INGREDIENTS:

Semiya -2 cup
Lemon juice -2 Tsp
Salt - 1 1/2 Tsp
Turmeric - 1/2 Tsp
Peanuts - 2Tbsp
Cashew nuts - 2Tbsp
Channa dal - 1 Tbsp
Urad dal - 1Tbsp
Mustard Seeds -1Tsp
Cumin Seeds -1Tsp
Red Chillis - 2
Green Chillis - 4
Curry Leaves - 5 Strings
Oil - 1Tbsp
Asafotida - a pinch

PREPARATION:

1. Take a big bowl, add plenty of water and bring it to the boil. When it starts boiling add 1/4 tsp salt, turmeric and oil.
2. After a min add semiya,when semiya gets boiled switch off and strain it(semiya takes 3 min to get boiled).
3. Heat a pan and pour 3/4 tbsp oil and add peanuts, cashew nuts, channa dal, urad dal.
4. After 1 min add cumin seeds, mustard seeds, dry red chillis, asafoetida, green chillis.
5. Let it fry until it gets golden brown.Finally add curry leaves and switch off the stove.
6. Take the boiled semiya in a big bowl, then add seasoning and lemon juice, and mix well.
7. Serve after 30 minutes.

KULFI (Indian Ice cream)

INGREDIENTS:

Condensed Milk - 14oz

Heavy Whipped Cream - 1/2 Quart

Cool Whip - 8oz

Vanilla essense - 1 tsp

Pista powder - 1 tbsp

Cashew powder - 1 tbsp

Cardamom powder - 1 tsp

Preparation:

1. In a big bowl, mix condensed milk, heavy whipped cream, cool whip and vanilla essense (do not mix with blender/mixer).
2. Stir gently till all the ingredients are well mixed.
3. Add cardamom powder, cashew&pista powder and keep it in a freezer.

Serving Tips:

Serve chilled.