Appum 2

Ingredients:
1) 2 cups rice
2) 1/2 cup chana dal
3) 1/2 cup urad dal
4) Ginger- Garlic paste
5) Kadhipatta
6) Coriander leaves
7) Chopped green chilies
8) Salt & Sugar to taste
9) Eating soda (optional/if reqd)

Method:
1) Soak 1,2,3 separately for 7-8 hrs.
2) Grind in a mixer separately & then mix it. Allow it to ferment overnight.
3) Next day, all the ingredients from 4-8 into the mixture.
4) Place the mixture in a pan, make nice appum.
5) Serve the appum with the coconut chutney & ketchup.

Aluwadi

Ingredients:

1) 8-10 alu leaves
2) Approx. 8-10 tbsp besan flour
3) 4-5 tsp red chili powder
4) 2-3 tsp hing
5) 3-4 tsp turmeric powder
6) Salt to taste
7) Mix Jaggery & Tamarind separately in water for sometime
7) Oil for frying

Method:

1) Wash the leaves properly. Cut the sticks.
2) Air dry the leaves.
3) In a bowl, mix all the ingredients from 2-7. Add more jaggery-tamarind water if reqd.  Make it into a smooth paste (not very thin).
4) First, take large leaf. Apply the above paste to it. On top of this, arrange next large leaf. Apply the paste. From one side, roll it tightly.
5) Now, take medium size leaf, apply paste. On top of this, arrange another medium size leaf, apply paste. Roll both the leaves tightly.
6) In a large container, keep water for boiling. Once the water starts boiling, keep one oil polished sieve on top of it. Keep the bundles of alu leaves.
7) Cover the sieve with a lid. Steam the leaves for 15 mins.
8) Cut the bundles into equal size wadi, deep fry or shallow fry. Serve it with ketchup.

Masala Chole with Bhatura

Ingredients

•	Refined flour (maida)	2 1/2 cups
•	Yogurt	1/2 cup
•	Baking powder	1/2 teaspoon
•	Soda bicarbonate	a pinch
•	Salt	1 teaspoon
•	Sugar	2 teaspoons
•	Oil	2 tablespoons + to deep fry

Method
Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through a sieve. Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.

http://sanjeevkapoor.com/bhature.aspx#sthash.zPCvHMw4.dpuf

Masala Dosa with sambhar

Ingredients: (for 6 people)

1) 1 1/2 BIG vati urad dal + 3 BIG vati ukda/idli rice (soak overnight in water separately. First half grind the rice & then grind urad dal. Mix well & ferment it for 8-10 hrs.)
2) Potato sabji
3) Sambhar
4) Coconut chutney

For idli recipe- check the YouTube video of Vishnu Manohar- Master recipes 

For vada sambhar - Take exactly 2 and half BIG wati urad dal. Do not take more, it will be too much of vadas . 

Kadhi Gole

Ingredients: (for 4 people)
1) 1 1/2 cups chana dal + 1/2 cup tur or moong dal. (soak overnight or for 1 1/2 hr in hot water)
2) 7-8 red chilies
3) 7-8 or lots of garlic
4) Ginger paste
5) 1 small cup coriander seeds
6) Salt to taste

Method:
1) Remove the water from the dal completely. Mix all the above ingredients & grind it into fine paste in the food processor. Add minimum water.
2) Make kadhi. When the kadhi starts boiling add the gole. Allow them to cook for 10-15 mins on medium-high flame.
3) Garnish with fresh coriander.

Dal Bati (Baafley)

Ingredients: (12 battis)
1) 3 cups karmari flour or 1 wati aata + 1/2 wati rava + 1/4 wati besan (proportion will change as per the requirement)
2) 2 tsp ovae
3) 3-4 tsp hot oil
4) Pinch of eating soda
5) Salt to taste
6) 2 tsp turmeric powder

Method:
1) Mix all the ingredients well. Make a firm dough. Keep the dough aside for 1/2 - 1hr. After that, knead the dough for 5-7 mins.
2) Now, make big battis & put them in hot boiling water for 12-15mins.
3) Remove the battis. Cut them in 4 equal sizes. Allow it to dry for 10-15 mins.
4) Deep fry them in hot ghee.
5) Serve the battis with sweet-sour dal with lots of ghee.

(You can also shallow fry the battis in pure ghee on hot pan. Reddish brown battis tastes good.)

Besan Ladoo

Ingredients:
1) 7 cups besan
2) 2 1/2 cups pure ghee
3) 3 cups powder sugar (u can add more sugar also)
4) Powdered cardamom & nutmeg
5) 1/2 -1 cup barik rawa

Method:
1) In a container, add ghee. Now add rawa. Roast it for 2-3 mins.
2) Add besan. Roast it, till nice aroma develops.
3) Allow the mixture to cool (for 2-3hrs). Add dryfruits. On cooling, the final ladoo mixture should be a firm dough. 
4) Mix sugar. make ladoos.
 

Dahi Wada

Ingredients: (For 6-7 people)
1) 1/2 kg Urad dal
2) 1 1/2 L Dahi
3) Ginger paste
4) 10-12 green chilies
5) 2 tbsp dahnia powder
6)  2 tbsp red chili powder
7) Suger & Salt to taste
8) Oil for deep frying
9) Tamarind-Jaggery sweet chutney
10) Jeera powder

Method:
1) Soak the dal in water for 3 -4 hrs.
2) Drain the water from the dal. Add the dal, salt & all the ingredients from 3-6 in a mixer bowl. Grind it into fine paste.
3) Now, prepare sweet dahi.
4) Deep fry the wada in the oil. Put the wada in cold water for 5-7 mins.
5) Now, press the wada & remove excess of water.
6) Put the wada in the dahi atleast 2-3 hrs. prior serving.
7) Serve the waada with sweet chutney, red chili powder, jeera powder & corriander.

Deep Fried Modak & Karanji

Ingredients: (For 35-40 modaks)

1) 1/4 kg Maida
2) 1/2 cup/wati rawa
3) Hot ghee
4) 2-3 cups dried grated coconut
5) 1-2 cups powder sugar
6) 1 tsp cardamom powder
7) 1 tsp nutmeg powder

Method:

1) Mix the maida & rawa. Into it, now add enough quantity of hot ghee (you should be able to make small balls of maida).
2) Add cold milk slowly into the above mixture. The dough should be hard & not soft.
3) Cover the dough with a moist cotton cloth for 2-3 hrs.
4) Now, make the saran. Mix all the ingredients from 4-7.
5) Now, beat the dough into smooth form.
6) Make modaks. Allow the modaks to dry.
7) Deep fry into hot ghee. Modaks will be ready.

Til Paneer

Ingredients:
1) 1 base paneer cut into cubes
2) 1-2 cups maida
3) 1 tsp garlic paste
4) 2 tsp red chili powder
5) 3 tsp bread crumps + 1 tsp sesame seeds + 2 tsp rawa for coating
6) 1 tsp corriander powder
7) 1 tsp cumin powder
8) 2 tsp chaat masala
9) Salt to taste
10) Oil for deep frying

Method:
1) Mix 2-4, 6-9  ingredients. Add required quantity of water. Make it into a paste.
2) Dip the paneer cubes into the paste. Roll it into the coating & put in hot oil for deep frying.
3) Til panner is ready. Serve it with your favourite chutney.

Amla Pickle

Ingredients:

1) 1/2kg green amla
2) 100gms or half or 1/4gms of 100 gms  mustard dal (mohari dal)
3) 3-4 tsp red chili powder
4) 3-4 tsp turmeric powder
5) 3-4 tsp coriander powder
6) 2 tsp fenugreek seeds
7) 2-3 tsp asafoetida
8) Salt & Jaggery to taste
9) 3-4 tbsp oil

Method:
1) Wash the amla. Dry it properly.
2) In a wok, heat oil. Keep the amla in it & steam them for approx. 30 mins.
3) Now remove the amla from the wok. Cut it into pieces. Into the wok, add fenugreek seeds & asafoetida powder.
4) Put off the burner. Now add the hot oil in the above masala (from 2-5 & 8). Allow it to cool.
5) Mix the amla in the above masala. Now, add the pickle in the clean glass container.
6) Taste the picke next day. If you feel, pickle is very dry, add hot oil into it.

 

Veg Pulao

Ingredients:

1) 2-3 black pepper
2) 2-3 cloves
3) 1 inch dalchini
4) 1-2 bay leaves
5) 1-2 cardamom
6) 1 tsp cumin seeds
7) 1 big chopped onion
8) 1 bowl chopped carrots
9) 1 bowl boiled green peas
10) 1 bowl chopped potatoes
11) 1 bowl pudina leaves
12) 1 bowl chopped coriander
13) 1 tsp garlic ginger paste
14) 3-4 chopped green chilies
15) 2 cups uncooked rice
16) Little kesar mixed in milk
17) Salt & Sugar to taste

18) A bowl of Cauliflower

Method:
1) In a pan, heat ghee/oil. Add all the spices one by one.
2) Add onion. Saute it till it becomes brown in color.
3) Add all the vegetables one by one.
4) Cook the rice with the vegetables. Add salt & sugar to taste.

Cream of Tomato soup

Ingredients:

1) 1/2kg tomatoes
2) 2-3 black pepper
3) small size dalchini
4) small size bay leaf
5) 4-5 peeled & grated gralic
6) 1/2 inch grated ginger
7) 1/2 tsp kasuri methi
8) 1 tbsp mustard & jeera seeds
9) 1 tsp fresh cream or grated cheese
10) 2-3 green chilies
11) Fresh coriander, fresh basil leaves & green onion leaves
12) Salt & sugar to taste
13) 2 tsp pure ghee

Method:

1) Boil the tomatoes, black pepper, dalchini, bay leaf in a hot water for 1/2 hour. (Pierce the holes on tomatoes for proper cooking).
2) Once the tomatoes are cooked, allow it to cool. Then, make tomato juice in a mixer.
3) Put some pure ghee in a container. Add mustard, jeera seeds, green chilies, garlic - ginger paste, kasuri methi.
4) Add tomato juice into it. Add required quantity of water, salt & sugar.
5) Garnish the soup with coriander, basil leaves, green onion leaves & fresh cream/grated cheese.

Kharik Khobra Ladu

Ingredients:

1) 300 gms kharik powder
2) 300 gms grated khobra  + 1 cup / wati more  (keep 1-2 cups extra khobra)
3) 100 - 150 gms dhik
4) 250 gms chopped cashewnuts & badam
5) 100 gms khuskhus
6) 1 kg or slightly more jaggery
7) 500 ml pure ghee
8) 1 wati / cup powdered sugar

Method:
1) In a hot wok, add little ghee. Shallow fry the kharik, khobra powder, khuskhus. Let it cool. Now, chop the khuskhus in a grinder.
2) Deep fry the dhik in a pure ghee. Crush the dhik.
3) In a hot wok, add pure ghee. Now, add jaggery. Let it melt completely on a low - medium flame. Jaggery will burn at high flame. As soon as the jaggery melts, switch off the gas. Add all the ingredients. Mix it properly. If you feel, mixture is too thin, add small amount of extra grated khobra. Also, add 1 wati powdered sugar. It tastes good .
4) Make ladus & enjoy it.


(YOU CAN MAKE THE LADDUS USING POWDERED SUGAR ALSO. ADD THE POWDERED SUGAR INTO THE MIXED INGREDIENTS. IF REQD ADD PURE GHEE TO ROLL INTO LADDUS). 

Sweet corn vegetable soup

Ingredients:

1) 2-3 packs of corn kernels
2) 1-2 finely chopped carrots
3) 1 cup chopped cabbage
4) 1 cup chopped green onion
5) 2-3 pieces chopped garlic
6) 1-2 black pepper
7) 1-2 cloves
8) 1-2 cardamom
9) 1-2 inch chopped ginger
10) 4-5 corriander sprigs
11) 1-2 tsp cornflour mixed in water
12) Salt to taste
13) 1 tsp vinegar
14) 1 tsp soya sauce

Method:
1) Boil the corn kernels in water. Make it into a coarse paste in a mixer grinder.
2) Boil the ingredients in water from 2-10. Once, the mixture boils, add the coarse paste of corn kernels.
3) Add the cornstarch, vinegar, salt & soya sauce (if required)
4) Sweet corn veg soup is ready.

Veg Broth

Ingredients:

1) 5-10 black pepper
2) 2-3 star anise
3) 4-5 cardamom
4) 4-5 cloves
5) 4-5 chopped garlic
6) 1-2 inch chopped ginger
7) 2-3 green chilies
8) 1-2 chopped green capsicum
9) 1/2 chopped cabbage
10) 7-8 chopped cauliflower florets
11) 1/2 cup chopped spring onion
12) 1 chopped onion
13) 1/2 cup chopped carrots
14) 2-3 cups of soaked basmati rice water (if possible)
15) 1 tsp olive oil
16) Salt to taste

Method:
1) Mix all the ingredients in a boiling water.
2) Allow the mixture to boil for 2-3 mins. Then, keep the mixture in simmer position for 1-1/2 hr.
3) Veg stock is ready. Use it for making soups & chinese dishes.

Baingan Bharta

Ingredients:

1) 1 kg green baingan
2) 1/4 kg green chilies
3) 1 bunch green onion
4) 1 cup roasted peanuts
5) 1/2 cup dry coconut
6) 1 tsp mustard seeds
7) 1/2 peeled garlic
8) 1 bunch coriander leaves
9) Salt to taste

Method:

1) Punch the holes in baingan, apply little oil & roast it on gas till it turns black in color.
2) Peel the skin of the baingan. Now, smash it in a mixer grinder for just 4-5 secs. or use pav bhaji wooden spoon to smash it.
3) Heat the oil in a pan. Add mustard seeds, peanuts, dry coconut & green onion.
4) Add the baingan in above mixture & add salt to taste.
5) In another pan, add little oil & roast the green chilies. Grind the chilies, garlic, coriander in a mixer.
6) Add this to baingan. Baingan bharta is ready.