Food network

For pakodis:

1/2 cup gramflour
1/2 tsp. red chilli powder
salt to taste
2 pinches asafoetida

For kadhi:

3 cups sour buttermilk
1 1/2 tbsp. gramflour
1 stalk curry leaves
3 green chillies
1/2 tbsp. coriander chopped
1/4 tsp. turmeric powder
1/2 tsp. red chilli powder
1/4 tsp. dhania (coriander seed) powder
1/2 tsp. each cumin and mustard seeds
3 pinches asafoetida
1 papad broken into 1″squares
1 tbsp. ghee

DIRECTIONS:

Mix ingredients, add some water and make a thick batter.

Put plenty of water (1/2 litre) to boil.

Pick up some batter on cupped fingers.

Drop big droplets of batter into the boiling water.

Repeat for remaing batter.

Allow to boil till cooked (15-20 minutes). Keep aside.

For kadhi:

Mix salt, chilli powder, turmeric, dhania powder in some water to make a thin paste.

Heat ghee in a saucepan, add seeds, asafoetida, allow to splutter.

Add curry leaves, chillies, stir, add masala paste.

Allow to simmer for 2-3 minutes.

With a tbsp. lift the oil that floats on top, keep aside.

Add pakodis with water. Bring to a boil.

Mix flour into buttermilk till no lumps are left.

Add and stir continuously till boil is reached.

Simmer on low for 10 minutes.

Add coriander, papad (separated), and the oil kept aside.

Stir gently, bring back to boil and cook for 1 or 2 minutes.

Serve hot with rice, parathas, etc.

5 rosogollas
1 onion slivered
1 onion chopped
1 tomato
1 capsicum
1 cup cabbage chopped
1 tbsp. coriander leaves finely chopped
1 tbsp. grated cheese or paneer (optional)
1 tsp. ginger
3 flakes garlic
1 tsp. red chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
salt to taste
1-1/2 tbsp. oil

DIRECTIONS:

Squeeze out excess syrup in rosogollas.

Pressure cook rosogollas for 1 whistle if they are hard, keep aside.

Heat oil, add slivered onion, sitrfry till soft.

Heat 1/2 tbsp. oil, add slivered onions, cook till soft.

Transfer to a small mixie, after cooling a little.

Add tomatoes, ginger, garlic, grind to a smooth paste.

Heat remaining oil, add chopped onion, capscium,stir for two minutes.

Add dry masalas, ground paste, stirfry for 2 minutes.

Once oil starts to separate, add rosogollas, 1/4 cup water.

Mix gently, bring back to a boil, simmer till gravy thickens.

Garnish with chopped coriander, grated paneer.

Serve hot , with chappatis, rice, or tandoori roti, etc.

1/2 kg basmati rice
2 raw mangoes, grated
4 red chilies
6 green chilies, chopped
Small bunch of curry leaves
50g Bengal and black gram
1 tsp turmeric
Salt to taste
5g mustard seeds
25g ghee or butter

DIRECTIONS:

Wash the rice and cook with sufficient water until it is done.
Heat ghee in a pan, fry mustard seeds, Bengal and black gram, curry leaves, turmeric, red chilies and fry until they are golden brown.
To this, add grated mangoes, salt and fry for another 5 minutes.
Add this mixture to the cooked rice and mix well.
Garnish with cilantro, if desired.

1/4 kg potatoes, boiled, peeled & mashed
150g carrots, peeled, boiled & grated
150g beet root, peeled, boiled & grated
100g frozen green peas
3 onions, chopped
8 green chilies, chopped
50g Bengal gram, roasted & powdered
8 cardamoms
8 cloves
A piece of cinnamon
Little besan flour

DIRECTIONS:

Mix cloves, cardamom, cinnamon and blend them to a fine powder.
Mix mashed potatoes, grated carrot and beet root in a bowl. To this add slightly boiled green peas, salt, turmeric and mix them well so that a fine mixture is formed.
Heat little oil in a pan and fry the chopped onions and green chilies for at least 10-15 minutes. Also add pea mixture, ground powder and fry for another 10 minutes.
Now add Bengal gram powder to this mixture and remove from heat. Let it cool.
Make small balls from the mixture, place each ball on the palm and press into oval shape cutlets.
Mix the besan flour with little salt and water to a fine batter. Immerse the above cutlets in this batter and fry them in hot oil until golden brown in color.
Serve hot with ketchup.

1 cup rice
1 cup green moong dal
2 large onions
2 small potatoes
1 (2″ piece) coconut
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds
1 tsp garam masala
6 garlic cloves
1 piece ginger
5-6 green chilies
Oil or ghee, as required
Salt to taste
Coriander leaves, for garnishing

DIRECTIONS:

Wash and soak the dal and rice, chop onion and green chilies finely. Mince the coriander leaves, ginger and garlic.
Peel the potatoes and cut into small cubes. Grind the coconut piece to a fine paste.
Fry onions in a combination of 1 tbsp ghee -1 tbsp oil. When the onions are light brown add the minced garlic, ginger and green chilies.
Then add the garam masala together with the ground coconut. Fry for a while, put in the rice and dal and fry both till crisp.
Pour in warm water till it is about 2 inches above the level of the rice. If the water dries up, more warm water may be added. Add potato cubes and salt.
When the water starts bubbling, lower the heat and simmer till rice and dal are cooked. Sprinkle coriander leaves on top before serving

100g carrots
100g beans
100g cabbage
100g capsicum
2 tbsp corn flour
1 tbsp all-purpose flour
1/2 tsp soya sauce
1/2 tsp chili sauce
1/2 tsp ajinomoto
3 green chilies, sliced
Small bunch of cilantro, chopped
50g cashew nuts, chopped
1 tsp ginger garlic paste
A pinch of red color
Salt to taste
Oil for frying

DIRECTIONS:

Cut all the vegetables into small pieces and boil them in hot water for few minutes or until they are tender.
Squeeze all the water from the vegetables and to these, add soya sauce, chili sauce, ajinomoto, green chilies, cilantro, ginger garlic paste, chopped cashews, red color, all-purpose flour, corn flour and mix well.
Heat oil in a pan and drop the batter into the oil like the shape of pakodas. Fry until golden brown in color.
Serve hot with coffee or tea.

2 cups basmati rice
4-5 bunches of fresh methi leaves (fenugreek leaves)
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp Bengal gram
2 tsp black gram
3 tbsp of oil or butter
A pinch of asafoetida
4-5 green chilies, finely chopped
1 small onion, chopped finely
2 sprigs of curry leaves
Salt to taste
1 cup peas

DIRECTIONS:

1. Cook the rice with enough water until done and allow it to cool.
2. Wash the fenugreek leaves leaves and chop finely into small pieces.
3. Heat the oil in a pan and season with mustard seeds, Bengal gram, black gram asafoetida, curry leaves, onions and green chilies. Fry for a while until a nice aroma appears.
4. Add the fenugreek leaves, peas, salt and fry for 5 minutes or until the leaves gets tender.
5. Cover the pan with a lid and cook for 10-15 minutes on medium flame.
6. When it is done remove from heat, add the rice to the fenugreek mixture and mix well.
7. Roasted peanuts and cashews can also be added to the seasoning if desired.
8. Serve the rice when it is hot.

2 cups basmati rice
2 cups mixed vegetables (potatoes, onions, zucchini, ridge gourd, bottle gourd, French beans, carrots, cauliflower or capsicum as per choice)
1 tomato chopped
2 tbsp ghee or butter
1/2 tsp cinnamon & cloves powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp coriander powder
Salt to taste
Lemon juice to taste
1/2 tsp ginger-garlic grated or paste
2 tbsp yogurt
1 tsp cumin & mustard seeds

DIRECTIONS:

1. Boil rice till grains separate. Cool in a big plate.
2. Heat ghee in a heavy saucepan. Add cumin & mustard seeds, ginger-garlic paste and cinnamon & clove powder.
3. Fry for a minute. Add all other masalas, and tomatoes and fry for another minute.
4. Add all vegetables and yogurt, cover and cook till vegetables are tender.
5. In a transparent casserole spread half the rice. Wet your hand with little water and press down lightly.
6. Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp of vegetables for topping.
7. Add the remaining rice and press down as before. Spread the tbsp of leftover masala in the center of the rice. Cover with foil.
8. Bake for 15 minutes before serving. Garnish with coriander and French fries (optional)

140g basmati rice, washed, soaked in cold water for 30 minutes and drained
25g ghee or butter
1 onion, finely sliced
2 garlic flakes, sliced
1/4 tsp turmeric
125g cauliflower, cut into florets
1 small green pepper, cut into long strips
50g carrots, scraped and finely sliced
25g frozen or fresh green peas, boiled until tender
25g sweet corn
290 ml water
Salt to taste
Grind to a fine paste:
1/2 tsp black cumin seeds
1/2 tsp coriander seeds
3 black pepper corns
1 bay leaf
2 red chilies
2.5 cm cinnamon, broken up
3 green cardamoms

DIRECTIONS:

Heat the ghee in a pan, fry the onions and garlic until golden. Also add ground spices, and turmeric powder and fry for 2 minutes over low heat stirring continuously.
Add the cauliflower, green pepper, carrots and stir fry for 2-3 minutes.
Add the rice, green peas, sweet corn, salt and fry for another 3 minutes. To this, add water and bring to a boil by covering the pan until all the water evaporates.
Remove the pan from the heat, uncover and allow the steam to escape for 2 minutes. Do not stir the rice immediately after cooking.
Cover the pan and keep it undisturbed for 10 minutes before serving.
Serve with tandoori chicken or any raita