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1 cup chicken stock
1 cup water
1/2 tsp. salt (optional)
1 cup long grain rice
1 Tbsp. unsalted butter
1 small onion\cooked, finely chopped
1/2 lb. mushrooms\cooked, finely chopped
2 cups Italian style peeled tomatoes, chopped
1 red bell pepper\cooked, seeded and finely chopped
1 cup celery\cooked, finely chopped
1/4 lb. broccoli\cooked, finely chopped
1/4 tsp. cayenne pepper

DIRECTIONS:

Combine stock, water, and half the salt in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Remove from heat and set aside. While rice is cooking, melt butter in a heavy nonstick skillet over medium heat. Sauté onion 5-7 minutes, stirring frequently, or until softened. Add mushrooms and sauté 4 minutes. Stir in tomatoes, bell pepper, celery, and broccoli. Simmer 10 minutes or until vegetables begin to soften Season with cayenne and remaining salt. Stir rice into vegetables and cook until heated throughout

2 c Flour
1/3 c Powdered milk
2 ts Baking powder
1 ts Salt
2 ts Lard or shortening
3/4 c Warm water
Oil for frying

DIRECTIONS:

Mix dry ingredients. Cut in 1 tblsp. lard (or shortening) until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tblsp. lard (or shortening) and brush on each ball of dough. Set aside for 30 ea 0-45 minutes. On a lightly floured surface roll ball to 4″ circle. Then stretch to 7-8″ in diameter. Poke a hole in center. Fry in oil at 365 ea 65 degrees until lightly browned, turning once. Serve with butter and honey.

Vegetable oil for frying
1 c Quick mix
1/2 c Flour
1/4 t Salt
1/3 c Milk or water

DIRECTIONS:

In deep skillet, heat oil to 375. In medium bowl, combine quick mix, flour, and salt. Mix well. Add enough milk or water to make a soft dough. On a lightly floured board, knead about 12 times. Divide into 2 balls. Pat or roll each ball out to 1/4″ thickness. Cut each into 6 wedges. Fry in hot oil about 2 to 3 minutes until brown on both sides. Drain on paper towels. Serve hot with honey butter or refried beans.

1 cup curds
3 cups water
2 tbsp. gramflour
1 green chilli
1/2″ piece ginger
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
3 pinches asafoetida
3 pinches turmeric powder
1/2 tsp. each cumin & mustard seeds
8-10 grains fenugreek seeds
1 tsp. sugar
1 tsp. salt
1 tbsp. ghee

DIRECTIONS:

Beat curds, water and gramflour to a smooth mixture.

Crush chilli and ginger to a paste, add to above mixture.

Heat ghee in a deep pan, add seeds, curry leaves, asafoetida.

Allow to splutter, add mixture, stirring continuously till it boils.

Simmer on low, add all other ingredients, except coriander.

Allow to simmer for 12-15 minutes.

Add coriander leaves just before serving.

Serve hot with rice.

2 recipes regular kadhi

For pakodi:
1 cup yellow moong dal(soaked in water for 2 hours)
1 tbsp. rice (soaked with dal)
2 green chillies finely chopped
salt to taste
oil to deepfry

DIRECTIONS:

Prepare kadhi, but do not garnish with coriander.

Wash soaked dal and rice, drain.

Grind to a fine paste with minimal water used.

Put oil to heat in a frying pan.

Mix salt and chillies into batter.

Beat very well to incorporate air.

Deepfry small marble sized dumplings, in hot oil.

Fry to a golden brown, drain keep aside.

Repeat for all batter.

Ten minutes before serving, add pakodis and coriander to kadhi.

Simmer further for 3-4 minutes.

Serve piping hot, with jeera or plain rice, or sindhi pulao.

1 cup kokum pods (not tightly packed)
4 cups water
2 tbsp. gramflour
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
2 green chillies, slit
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
3 pinches asafoetida
1 tsp. sugar
salt to taste
1/2 tsp. each cumin & mustard seeds
1 tbsp. ghee

DIRECTIONS:

Soak kokum pods in water for at least one hour.

Squeeze pods in the water to extract juices into water.

Strain water, discard residue in strainer.

Heat ghee in a deep pan, add seeds, asafoetida, curryleaves, chillies.

Allow to splutter, add kokum water.

Mix gramflour in remaining water till smooth.

Add all dry masalas, salt, sugar, add to boiling kokum water.

Stir continuously till it starts boiling again.

Reduce heat, simmer for 10-12 minutes.

Add salt, sugar, water, as per taste.

Garnish with coriander leaves before serving.

Serve hot with yellow rice and dal khichidi, choota dal chawal, or plain rice.

1 cup sour curds
4 cups water
1 tbsp. gramflour
2 tbsp. crushed dried paanshi greens
1 tbsp. skinned matki dal
1 tbsp. rajasthani vadi (hard variety)
1-1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. coriander seed (dhania) powder
3 pinches asafoetida powder
1/2 tsp. each cumin & mustard seeds
salt to taste
1 tbsp. ghee

DIRECTIONS:

Beat curds, add water and gramflour, mixing till smooth.

Soak paanshi in plenty of water, keep aside for 30 minutes.

Soak vadi and dal together in water, keep aside for 15 minutes.

Heat ghee in large deep pan, add seeds, asafetida, allow to splutter.

Add beat curd mixture, stir continuously, till it starts to boil.

Drain greens, drain dal and vadi, add all to boiling liquid.

Stir, add all other ingredients, stir occasionally.

Allow to simmer for 15-18 minutes.

Add more water if required, while it cooks.

Serve hot with plain steamed rice.

1 cup sour curds
3 cups water
1 tbsp. gramflour
2 sprigs dills leaves, finely chopped
1 stalk curry leaves
1 tbsp. Bengal gramdal, soaked in water for 15 minutes
1-1/2 tsp. chilli powder
1/4 tsp. coriander seed powder
1/4 tsp. turmeric powder
3 pinches asafetida powder
salt to taste
1/2 tsp. each cumin & mustard seeds
1 tbsp. ghee

DIRECTIONS:

Beat curds, add water and flour, mix till smooth.

Heat ghee in a large deep pan, add seeds, asafetida, allow to splutter.

Add curry leaves, drained soaked dal, drained dill leaves.

Add curd mixture, stir continuously till it starts to boil.

Add all other ingredients, allow to simmer till dal is soft to touch.

Serve hot with steamed rice, or choota dalchawal, or yellow khichidi.

(Patra are colocasia leaves)
2 large colocasia leaves with stems
3 green chillies
1 big flake garlic
1/2″ piece ginger
1 cup sour curds
4 cups water
1 tbsp. gramflour
1/2 tsp. chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
2-3 pinches garam masala powder
3 pinches asafetida powder
1 bay leaf
1 clove
1/2″ cinnamon stick
1/2 tsp. each cumin & mustard seeds
1 tbsp. ghee

DIRECTIONS:

Wash leaves, separate leaf and stem. Remove any thick veins with a pair of scissors.

Peel out layer of stems, chop finely, soak in some warer, keep aside.

Chop leaves roughly, add ginger, garlic, chillies, grind till smooth.

Beat curds, add water and gramflour, mix till smooth.

Heat ghee in a large deep pan, add seeds, allow to splutter.

Add asafetida, bayleaf, clove, cinnamon, and curd mixture in that order.

Stir continuously till it starts boiling.

Add ground mixture, all other ingredients, stir till boil resumes.

Simmer, for 12-15 minutes, till thick and creamy.

Serve hot with millet bhakris, rice, etc.

1 cup sour curds
3 cups water
3 tbsp. wheatfour
1 bayleaf
1″ stick cinnamon
1 clove
2 dry red chillies
1 stalk curry leaves
1 tbsp. fresh coriander leaves finely chopped
4-5 mint leaves finely chopped
1/4 tsp. grated ginger or 3 pinches ginger powder
3-4 pinches asafoetida powder
1/4 tsp. turmeric powder
1 tsp. salt
1/4 tsp. sugar
1/2 tsp. each cumin & mustard seeds
1 tbsp. ghee

DIRECTIONS:

Beat curds, water and flour till smooth.

Heat ghee in a deep large earthen or heavy vessel.

Add seeds, bayleaf, cinnamon, clove, chillies, curry leaves.

Allow to splutter, add ginger, mint, curd mixture.

Stir continuously till it starts boiling.

Add all other ingredients, except coriander leaves.

Stir, and simmer on very low for 12-15 minutes.

Check taste for salt, sourness, etc.

Add coriander leaves just before serving.

Serve hot with plain rice, pulao, khichidi, etc.