how to make Meat Pickle(Beef)

ngredients:-
Bowl 1
Beef - 1/2 kg ( I prefer stew meat )
Meat Masala - 1/2 tea spoon
Turmeric - a generous pinch
Ginger - Garlic paste - 1/2 to 1 tea spoon
Vinegar - 1/2 tea spoon
Salt to taste
To fry meat
Oil - 2 tablespoon
To make masala
Gingelly oil / Sesame oil - 2-3 tablespoon
Mustard seeds - 1/2 tea spoon
Fenugreek seeds - a large pinch
Curry leaves - lots
Garlic chopped - 10 cloves
Ginger sliced - a thumb sized piece ( adjust ginger and garlic as per ur likes)
Green chili chopped - 3-4
Kashmiri Red chili powder - 1.5 tablespoon( if using hot chili powder 1 or 2 tea spoons would be enough)
Vinegar - 1 -2 tablespoons ( add more if you like more, I prefer 2 tablespoons of the normal white distilled one or red wine vinegar)
Whole Black peppercorns - 1 tea spoon
Garam masala - a pinch
Salt to taste
Method :-
Clean and cut the beef into bite sized pieces. Marinate with all in Bowl 1 and keep aside for 20-30 minutes. Pressure cook in a medium flame with 2 tablespoons of water , for 2-3 whistles or until done.
Drain in a colander and reserve the stock( 1/2 cup maximum)
Heat 2 tablespoons of any cooking oil in a non-stick pan and fry the beef pieces till brown.
Meanwhile , heat 2-3 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up add fenugreek seeds , fry for 10 seconds , followed by curry leaves, garlic, ginger and green chilies. Fry till the raw smell is gone. I love them to be a bit crunchy.
Make a paste with 1 tablespoon of reserved stock , vinegar and red chili powder and add to the pan and fry till the oil separates. Add the remaining stock , bring to boil and add the fried beef pieces along with any oil in the pan . Crush the whole black peppercorns in a mortar and pestle and add to the pan , along with a pinch of garam masala. Simmer for a couple of minutes , stirring often , till it is thick or dry as you like it . Let cool , transfer to clean glass jars and keep in cool dark place or in the fridge.

Notes:-
For more shelf life add more vinegar ( i say not more than 1/4 cup ), & 2 more tbsp of sesame oil.
I don't add coriander powder or shallots to any of the pickles ; it tastes different the next day.
In hot and humid area , better keep this dry version in fridge.
To make gravy , increase the vinegar and stock qty .
Instead pf pressure cooking and frying the meat, you can bake it @ 375 degree for an hour or more and proceed with the process

 

how to make Banana curry

1. Raw Banana or Plantains – ½
2. Yam/Chenai – 200gms
3. Sour thick curds – 3 cups
4. Freshly ground pepper – ½ tsp
5. Turmeric powder – a big pinch
6. Jaggery – a small piece
7. Salt to taste

To Grind

1. Scraped Fresh Coconut – 1 cup
2. Green Chillies – 3 to 4 (Adjust spice according to taste)

For Seasoning

1. Coconut oil – 1 tsp
2. Mustard Seeds – ½ tsp
3. Fenugreek Seeds – ¼ tsp
4. Dried Red Chillies – 1 or 2
5. Curry Leaves

Method

Wash and peel the raw banana and yam. Dice them into 2” square pieces.

Heat a heavy bottom Kadai, cook the raw bananas and yam pieces in just enough water with turmeric powder and pepper powder. (You could pressure cook it too).

Whisk the sour curds well and add it to the cooked veggies. Now let it cook in slow flame for about 15 to 20 minutes. Keep stirring once in a while. (Make sure that you use really sour curds, else the curds may start splitting.) The curds should reduce to almost ¼ of what you started with. At this stage you can switch off the flame and store in a vessel for further use. This will keep good for even about a month.

If preparing of immediate use, then grind the coconut and green chillies to a fine paste using very little water. Now add this paste to the concentrated curds and mix well. Add salt and a small piece of jaggery. Mix well. Let it come to a boil then remove from flame. Do not boil for a long time.

Heat a Kadai with oil, add mustard seeds, once they splutter add the fenugreek seeds and dried red chillies. Take care not to burn the fenugreek seeds. Pour over the Kalan. Garnish with curry leaves

how to make Ela Ada

There are basically 4 steps to making Ela Ada:

> Preparing the dough
> Preparing the filling
> Wrapping the Ada
> Steaming

INGREDIENTS

>> Rice Dough

1 ½ cup rice flour/Pathiri powder
1 - 1 ½ cup boiling water
Salt – As required

>> Filling

Jaggery – 150 gm
Coconut – 1 cup
Cardomom – 2-3

>> Wrapping

Banana leaves


>> Preparing Rice Dough:
Boil water in a pan. Add salt.
Add this water slowly to the rice powder and make a soft dough. First you will need a ladle to mix the dough. Once it cools a bit make it into a dough like chapathi dough with hand.
Add water carefully. Do not add the water all at once. Keep adding slowly and mix with hand.

>> Preparing the filling
Take 3- 4 tbsp water in a pan. Keep to boil. Add the jaggery and let it melt.
Once melted filter it to remove sand and other dust particles.
Keep it again on low flame. Add the coconut and powdered cardamom and let it become thick.
Remove from flame and let cool.

>> Wrapping the Ada
Wash the banana leaves. Place it on low flame for few seconds. You can see the leaf soften.
Cut it into rectangular shapes.
Make small balls of the dough.
Now take one cut banana leaf and keep one rice ball on it.
Keep dipping your hand in little water so that you can spread the dough to make a circle.
Place the filling and close it. Wrap the leaf around it.
As you do these, keep an Idli maker on the stove with water to boil on high flame(Keep it closed).
When the water boils, open the lid, place the banana wraps and steam for 15 minutes.
Remove the cooked Ada’s from the Idli maker and serve hot

how to make fish curry

Maanthal (Nangu) meen manga curry – Sole Fish with mango and coconut curry cooked in clay pot is one of the typical Kerala style Fish curry.

“Chatti” means clay pot in Malayalam language. Cooking in clay pot adds the taste to your Fish curry. If you do not have a clay pot, curry can be cooked in a thick bottomed vessel also.

This fish curry is very spicy and tasty. Try it,

Ingredients:

1/2 kg Sole Fish (cleaned and cut into pieces)
3 cups of Coconut milk taken from 1 coconut grated
2 Green raw mangoes cut into cubes
1 big Tomato chopped
10 Shallots
2 tbsp Red chilli powder
1/2 tbsp Turmeric powder
3 piece Gambooge (Kudampuli)
4 Green chilli
5 Curry leaves
For seasoning:
3 tbsp Coconut oil
1/4 tbsp Fenugreek seeds (Uluva)
2 Dry red chilli
10 Curry leaves
Method

Step 1

In a mixer grind coconut milk, shallots, chilli powder, turmeric powder and salt until everything is mixed well.

Step 2

Pour this coconut milk mixture into clay pot called Chatti.

Step 3

Add chopped gambooge (Kudampuli) , tomatoes, green chilli, curry leaves and allow the coconut milk mixture to boil for 2 minutes

Step 4

Then slide fish and mango to above gravy and allow to cook for 10 minutes in low flame. Then switch of the flame.

Step 5

To prepare the seasoning, heat coconut oil and first fry fenugreek seeds and then dry red chilli. Add curry leaves and pour the seasoning to the fish gravy. No need to heat the Meen Manga Chatti Curry - Nangu meen manga curry - Sole Fish with mango and coconut curry. Just eat it with steam rice (Puttu), variety of breads and steamed rice

how to make fish in coconut milk

Ingredients

Veluri fish/Anchovies - 500gm
Coconut milk - 4 cups
Turmeric powder - 1 1/2 tsp
Green mango - 1 small(chopped)
Green chillies - 8 (cut into half)
Coconut oil - 3 tsp
Shallots - 5 (chopped)
Curry leaves - 2 string
Salt to taste
Water - 2 cup
Ginger - 2 piece (chopped)

Method:
Step 1

Clean the fish.

Step 2

Take clay pot add water, turmeric powder, green chilies, green mango pieces and ginger. Boil the mixture for 7 minutes.

Step 3

Add the supplied amount of fish to this mixture and cook for 5 minutes.

Step 4

Now add coconut milk and salt and let it cook for 2 minutes.

Step 5

Heat a pan add coconut oil, chopped shallots and curry leaves. Pour the mixture to the fish curry. The dish is ready to be served

how to make CHEMMEEN UNDA PUTTU

FOR MASALA:

Prawns -1/4 kg(cut into bit size and fry it)
Onion - 2 ( Chopped)
Tomato -2 ( chopped)
Ginger garlic paste - 2 tsp
Red chilly pwd - 2 tsp
Turmeric pwd - 1/4 tsp
salt - to taste
curry leaves and corriander leaves
u can add (coconut and perumjeerakam pasted if needed...it makes more tastier)

PREPARATION:

Saute all the ingredients in oil and add the fried prawns the masala is ready

make dough using rice normally as that of Ari pathiri
Take a lemon sized ball press in ur palm and add a little masala and ball it ...then roll it in coconut (grated) and place it in a steamer...
undapputtu is ready..

how to make Ari unda/ Rice laddos/ Rice Balls

Ari unda meaning rice balls is a traditional sweet of Kerala with very little ingredients but has a wonderful aroma of roasted rice, coconut and cardamon.

Ingredients
Rice flour- 1 1/2 cups
Jaggery- 1 cup
Coconut- 3/4 cup
Coconut milk- 1/2 cup
Cardamon powder- 1 tsp
Ghee- 1 tsp
Cashews crushed- 3 tsp
Cumin- a pinch

Take rice flour in a bowl and sprinkle coconut milk little by little and mix the flour with your hands. Do not pour in but just sprinkle and incorporate.You need to wet the flour and make sure that there are no lumps.Also add cumin and roast this flour really fine on medium heat till there is a nice aroma and it becomes crispy. Let this cool off a bit.
Boil jaggery along with 1/2 cup of water strain and remove impurities. But it back to heat and allow it to attain a two thread consistency. Add cashew nuts, coconuts and cardamon powder. Adding coconut will make the mixture watery. Once it again attains the two thread consistency incorporate this into the rice flour and also add in ghee. Let it cool off a bit. Make small balls when it is still warm( Make sure you can handle it). You can preserve this in a closed container for more than two weeks.

how to make Kerala Mango Pickle

Ingredients

Raw Mango – 100 gms
Turmeric powder – 1/4 tsp
Kashmiri red chilly powder – 1 tbsp
Fenugreek seeds- 1/4tsp
Mustard seeds – 1/2 tsp
Asafoetida powder – 1/4 tsp
Curry leaves – 1 sprig
Salt
Gingely Oil – 50 ml
Water – 1/4 cup
Preparation

Wash and cut mangoes into small pieces.
Heat oil in a pan. splutter mustard seeds, once it is done add all the powders,fenugreek seeds and saute well. Add chopped mangoes, curry leaves,salt and boiled water.Mix well and let it boil for 2-3 minutes.
Remove from flame and let it cool.
Store in a clean glass jar for 2- 3 days to allow the flavors to develop.
Serve with rice.

how to make prawns mango curry

Ingredients (Serves 4 - 5)

1. Prawn - 400 - 500 gm (Around 20 - 25)
Chilly powder - 1/2 - 3/4 tsp
Turmeric powder - 1/4 tsp
Salt - As required
2. Ginger - 1.5 inch, thinly sliced
Pearl onions / kochulli - 7 - 8 thinly sliced
Green chillies - 3 - 4 , slit
Curry leaves - 2 sprigs
Turmeric powder - 1/4 tsp
Coriander powder - 1.5 tsp
3. Grated coconut - 1 cup (You can replace it with 1 cup coconut milk - 1 - 1.5 cup thin and 1/4 - 1/2 cup thick)
Chilly powder - 1 tsp
Pearl onions - 2
4. Mango - 1 small or to taste
5. Salt - To taste
6. Coconut oil - 1 tbsp
Pearl onions - 7, thinly sliced
Curry leaves - A few

Method
1. Clean the prawns. Marinate them with chilly powder, turmeric powder and enough salt for at least 20 minutes.
2. Wash the mango and peel off the skin. Slice the flesh to small pieces. If you have really sour mango, you need to add only half a mango. In case your mango is not sour enough, you can add 1 piece kudam puli or a little tamarind extract while boiling the gravy.
3. Grind the grated coconut with 1.5 tsp chilly powder and 2 pearl onions, to a very fine paste.
4. In a claypot or any deep pan, add the sliced mango pieces, sliced ginger, pearl onions, slit green chillies, few curry leaves, turmeric powder, 1.5 - 2 tsp coriander powder and enough salt. Pour around 1 - 1.5 cups of water and boil this gravy for about 5 - 6 minutes.

5. Now add the marinated prawns. Cook covered until the prawns are done. It would not take more than 10 - 15 mts. When the prawns are done, add the ground coconut and a few curry leaves. Cook for 3 -4 minutes at medium-low heat until the raw taste of coconut is gone. Check for salt and switch off.

5. Heat oil in a pan and add sliced pearl onions. Brown them and add a few curry leaves. Stir for a few seconds and pour this over the prepared prawn curry. Do not omit this step as it gives a nice aroma and flavor to the prawn curry. Cover the pan with its lid and keep aside for at least 15 minutes for the flavors to set. Serve with rice.

Tips:
1) Mango can be replaced with other souring agents such as kudam puli (gamboge) or tamarind.
2) Grated coconut can be replaced with coconut milk. Add the thin coconut milk while cooking prawns and the thick coconut milk after the prawns are done.

how to make Chicken Varatharachathu!

Recipe: 
Ingredients:-

Chicken 1 Kg
Onion 2 nos.(Sliced)
Garlic 1 pod (make paste)
Ginger 1 inch piece(make paste)
Garam masala 2 teaspoon
Coriander powder 2 teaspoon
Chilly powder 2 teaspoon
Turmeric 1/2 teaspoon
Vinegar 3 teaspoon
Salt to taste
Grated coconut 2 cups
Oil 1/4 cup
Mustard 1 teaspoon
Button onions 6 nos.
Curry leaves 2 sprigs

Method:-
Heat 3 tablespoon oil in a pressure cooker. Sauté onion. Add ginger garlic paste. Saute well until light brown. Add coriander powder, chilly powder, garam masala, turmeric powder, curry leaves. Stir well until oil comes on top. Add chicken pieces, salt and vinegar and stir well. Place the lid, cook and allow one whistle to blow.

Fry coconut in a pan until golden brown. Grind the coconut to a fine paste. Add it to the chicken and bring to boil.

Heat the remaining oil. Add mustard and allowed to splutter. Add sliced button onions, and curry leaves. Pour it into the chicken curry.

how to make Kerala Style Sweet and Spicy Prawn Fry

Recipe: 
Serves 4 - 6 as a side dish 

Adapted from Vijayan Kannampilly's 'The Essential Kerala Cookbook'

1 bag (400g) large frozen prawns, peeled, but ideally with the tails left on, thawed
2 tablespoons coconut oil (or any other unscented oil) + a little extra
1 large onion, diced fine
2 small tomatoes, diced fine
1 teaspoon sugar

Marinade
1 inch piece of ginger, finely chopped
3 - 4 teaspoons red wine vinegar
½ teaspoon ground turmeric
Salt to taste

Spice paste
5 long mild red chillies (or 1 - 2 tablespoons mild Kashmiri chilly powder, see spice paste instructions)
About ½ cup hot water
4 - 5 cloves of garlic, crushed

Garnish
1 tablespoon coconut or unscented oil
10 - 15 curry leaves

Method:
Marinate the prawns - Place the thawed, cleaned prawns in a bowl, and add the ginger, red wine vinegar, turmeric and about 1 teaspoon of salt (or to taste) Place in the fridge for at lease 1 hour.

Make the spice paste - Soak the dried chillies in the hot water, topping up with a little extra, if required for about 5 - 10 minutes. Drain, reserving the water. Blend to a fine paste with the garlic cloves, adding about 2 tablespoons of the reserved chilli soaking water, or as required to make a loose spice paste. Keep aside. Or - place the mild Kashmiri chilli powder in a bowl, add the crushed garlic and water to make a spice paste. Reduce water to 1/4 cup if making this version.

Heat 1 tablespoon of the oil, and add the onions and tomatoes. Fry together for about 5 minutes, then remove to a bowl and keep aside.

Heat the remaining 1 tablespoon of oil in the same pan. Add the prawns and marinade, and fry on a high heat until the prawns just turn pink. Take off the heat, and remove to another bowl.

Reduce the heat and add the spice paste to the pan, and fry for about 3 - 4 minutes, stirring constantly, and adding a little more oil, if required.

Add the onions and tomatoes to the pan, and fry together for another 4 - 5 minutes.

Stir in the prawns and fry together for another 2 - 3 minutes. Season to taste with salt.

Stir in the sugar, and adjust seasoning to your taste.

To make the garnish, heat 1 tablespoon oil in a small pan, and toss in the curry leaves. Sizzle for about 30 - 40 seconds, then pour over the whole thing into the prawn fry.

Serve hot with rice.

how to make Salted mango

Ingredients:
Coconut ( grated ) :1cup
Small onion 

Uppumanga ; 2
Ginger ; 1 small piece
Green chilly : 1
Dreid red chilly : 5 or use 1tbsp chilly powder
Curry leaves : few
Salt (as required)

Mthod :
In a blender grind all ingredients until combined. Adjust seasoning and add a tsp of water if it is too dry.Transfer to a bowl. You can add a tsp of coconut oil ( optional ). serve with Rice / kanji.

how to make FISH MOLLY (POMFRET)

ngredients:

2-3 pomfrets (1/2 inch fillets)

1 big red onion (choped)

1 tomato (sliced)

4-5 green chilies (slit)

1/2 tbsp of ginger-garlic paste

curry leaves (a bunch)

1 tsp of mustard

1/2 tsp of fennel seeds

3 tsp of coriander powder

1/2 tsp of turmeric powder

1/4 tsp of chili powder

2 big gambooge (kudumpulli)

1/2 cup coconut milk

Salt to taste

1/4 tsp of pepper

2 tbsp of oil

Direction:

In a hot saucepan, add the oil and add mustard seeds. Once they crackle, add in the fennel seeds. Once you get the cumin aroma, add in the onions, ginger garlic paste, green chili and curry leaves. saute it for 3 minutes and then add in the tomatoes. After 2 minutes, add in the spices. Add the turmeric, coriander, chili powders along with the salt. Saute it and add 2 cups of water. Add in the kudumpulli. Bring it to a boil and add the fish fillets.

Cover and cook for 5-6 minutes. Add in the salt if it needs more. Open and cook for 2 minutes. Add in the coconut milk slowly and cook it under low flame and simmer it for another 3 minutes.

Add in the coconut milk
Add in some pepper and more curry leaves and it is ready to be served. You could eat it with rice as a side dish or eat it with bread or roti.

how to make Chinese potato-stir fry

Ingredients:
Koorka/Chinese potato-1 lb
Pearl onion-12-15, or onion-1-diced
Chilly powder-1/2-1 tsp
Coriander powder-1 tsp
Meat/Chicken masala-1/2-1 tsp
Turmeric powder-1/4 tsp
Salt
Coconut slices(thengakkottu)-a handful
Mustard seeds-1 tsp
Curry leaves- 2 sprigs
Dry red chilly-1-2
Oil-1 tbsp
Method:
Clean chinese potato, wash with plenty of water and cut into slices.
Mix the ingredients 1-8 and cook covered in 1 cup of water until the chinese potatoes are tender. Open the lid and boil off any water. In another pan heat oil, splutter mustards, add dry red chillies, curry leaves followed by the cooked chinese potatoes and saute for 10 min. Serve with rice

 

how to make Chive Pot Stickers

Ingredients :

For the filling:

2/3 pound ground beef (preferably chuck) or lamb, coarsely chopped to loosen
2/3 cup chopped Chinese chives or scallions (white and green parts)
1 1/2 to 2 tablespoons finely minced fresh ginger (use 2 tablespoons for lamb)
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1/3 cup chicken stock or water
2 tablespoons light (regular) soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 1/2 tablespoons canola oil
1 1/2 tablespoons sesame oil

To form and cook:
1 pound Basic Dumpling Dough
Canola or peanut oil, for panfrying
2/3 cup Tangy Soy Dipping Sauce

Instructions :

To make the filling, combine the beef, Chinese chives, and ginger in a bowl. Use a fork or spatula to stir and lightly mash the ingredients so that they start commingling.

In a small bowl, stir together the salt, white pepper, chicken stock, soy sauce, rice wine, canola oil, and sesame oil. Pour these seasonings over the beef mixture, then stir and fold the ingredients together. Once you have broken up the large chunks of beef, briskly stir to blend the ingredients into a cohesive, thick mixture.

To develop the flavors, cover with plastic wrap and set aside at room temperature for 30 minutes. You should have about 2 cups of filling. (The filling can be prepared 1 day ahead and refrigerated.

Bring it to room temperature before assembling the dumplings.)
Meanwhile, form 16 wrappers from half of the dough. Aim for wrappers that are about 3 1/4 inches in diameter.

Before assembling the dumplings, line a baking sheet with parchment paper. (If you plan to refrigerate the dumplings for several hours or freeze them, lightly dust the paper with flour to avoid sticking.)

For each dumpling, hold a wrapper in a slightly cupped hand. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Fold, pleat, and press to enclose the filling and create half-moon, pea pod, or pleated crescent shapes.

Place the finished dumpling on the prepared baking sheet. Repeat with the other wrappers, assembling the dumplings and spacing them a good 1/2 inch apart on the baking sheet. Keeping the finished dumplings covered with a dry kitchen towel, form and fill the wrappers from the remaining dough.

Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours; they can be cooked straight from the refrigerator. For longer storage, freeze them on their baking sheet until hard (about 1 hour), transfer them to a zip-top freezer bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking.

To panfry the dumplings, use a medium or large nonstick skillet; if both sizes are handy, cook two batches at the same time. Heat the skillet over medium-high heat and add 1 1/2 tablespoons oil for a medium skillet and 2 tablespoons for a large one. Place the dumplings 1 at a time, sealed edges up, in a winding circle pattern. The dumplings can touch. (In general, medium skillets will fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings.) Fry the dumplings for 1 to 2 minutes, until they are golden or light brown on the bottom.

Holding the lid close to the skillet to lessen the dramatic effect of water hitting hot oil, use a kettle or measuring cup to add water to a depth of roughly 1/4 inch; expect to use about 1/3 cup of water. The water will immediately sputter and boil vigorously. Cover with a lid or aluminum foil, lower the heat to medium, and let the water bubble away for 8 to 10 minutes, until it is mostly gone. After 6 to 8 minutes, move the lid or foil so that it is slightly ajar to allow steam to shoot out from underneath.

This lessens the drama of condensation dripping down onto to the hot oil when you remove the lid. When you hear sizzling noises (a sign that most of the water is gone), remove the lid.

Let the dumplings fry for another 1 to 2 minutes, until the bottoms are brown and crisp. Turn off the heat and wait until the sizzling stops before using a spatula to transfer the dumplings to a serving plate. Display them with their bottoms facing up so that they remain crisp.

Serve with the dipping sauce in a communal bowl for people to help themselves or divided up among individual rice bowls or large dipping sauce dishes. Eat these with chopsticks in one hand and a spoon or rice bowl in the other to catch any drips of dipping sauce or juices that spill out when you bite into the pot sticker.

how to make Coriander Scallions Chutney

Ingredients

1 cup chopped scallion bulbs with green stalk
½ cup chopped coriander leaves/cilantro
1 or 2 green chilies, chopped
1 tsp lemon juice
1 tsp chaat masala powder
½ tsp roasted cumin powder
black salt or pink salt as required

Instructions

1) blend all the above ingredients till smooth in a blender or chutney grinder.
2) add very little water while blending.
3) serve the chutney with any grilled or tandoori snack or fried snacks.
4) the chutney stays best for 4-5 days in the refrigerator.

Notes

if scallions are not available, then replace with spring onions and increase the quantity of coriander leaves to ¾ cup or 1 cup.

how to make Gujrati Methi Thepla

Ingredients

1 cup whole wheat flour/atta
1 cup gram flour/besan
1 cup chopped fresh fenugreek (methi) leaves
1 tsp cumin powder or whole cumin
1 cup curd
1 tsp coriander powder
½ tsp turmeric
1 tsp red chili powder
1 tsp green chilli-ginger paste
2 tbsp oil
1 to 2 tbsp water or 1 to 2 tbsp curd/yogurt
salt as required
oil for frying

Instructions

1) mix all the ingredients except water.
2) start kneading without adding water first.
3) the methi (fenugreek) leaves leave a lot of water.
4) just add 1 tbsp or 2 tbsp water if required.
5) if the dough become sticky, then just add some more wheat flour.
6) keep the dough aside for 15-20 minutes covered with a kitchen towel.
7) now make medium sized balls from the dough.

 roll each ball thinly into flat discs.
9) heat a frying pan or tava.
10) place the thepla on the pan.
11) when one side is half cooked, flip it.
12) apply ½ or 1 tsp oil on the cooked side.
13) now again flip and apply ½ or 1 tsp oil on the other side.
14) flip again twice.
15) once the thepla is cooked as well as browned, remove from the pan.
16) make all the theplas this way.
17) stack them up and keep in a roti basket or in covered in a kitchen napkin.
18) serve methi theplas with mango or lime pickles, or potato sabzi or you can just have them plain 19) with indian tea / chai.

how to make Bhindi Masala

Ingredients

350 grams of bhindi / okra / lady finger
1 ginger, thindly sliced
2 green chillies
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 tsp coriander powder
¼ or ½ tsp red chili powder
¼ tsp garam masala powder
¼ tsp amchur powder/dry mango powder
salt as required
3 tbsp oil for frying the bhindi
2 tbsp oil for frying the onion-tomato masala

Instructions

1) rinse the bhindi well in water.
2) dry them on a large plate on their own or wipe with a kitchen towel.
3) remove the base and stalk while chopping the bhindi.
4) chop into 1 or 2 inch pieces.
5) heat 2 tbsp oil in a kadai/wok or pan.
6) add the bhindi and saute till they are completely cooked with 1 tsp salt.
7) you will have to keep an eye on them and stir in between many times. 

 taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.
9) all the oil will be used up. so add 1 tbsp oil to the same pan.
10) add chopped onions and fry till they become translucent.
11) add the ginger and saute for ½ a minute or till the raw aroma of the ginger disappears.
12) add the chopped tomatoes and saute till the tomatoes are soft and mushy.
13) if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
14) all the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
15) add all the dry spice powders one by one.
16) stir well and saute for a minute.
17) add the sauted bhindi.
18) cook for 2-3 minutes. stir in between.
19) serve the bhindi masala hot or warm garnished with some ginger strips and accompanied with chapatis, rotis or naan.

Notes
cook the bhindi in an open pan, this will retain the original green colour of the bhindi

how to make Mango Shake Recipe

ingredients
Mango pulp 1 cup
Chilled Milk 2 cups
Powdered Sugar 4 Table Spoons

Instructions
1) Blend mango pulp, crushed ice, sugar in a mixer until smooth.
2) Add chilled milk and blend again until smooth.
3) Serve it cold in glasses and enjoy immediately!

Notes
Tip : Try to use Alphonso Mangoes if possible for best outcome !

how to make Moong Dal Halwa Recipe

Ingredients

1 cup moong dal / split yellow lentil
2 cups water to soak moong dal
1 cup sugar
1 cup water for sugar syrup
1 cup moong dal water for sugar syrup
1/4 tsp saffron threads
1/4 tsp cardamom powder
3/4 cup desi ghee / clarified butter
3/4 cup of almonds and raisins
1/4 cup milk
1/4 cup condensed milk (nestle milk maid)

Instructions

1) wash the moong dal and keep aside soaked in water for 5 hours
2) finely ground the moon dal with no water content and save water in a cup

For the Sugar Syrup

1) add water and moong dal water
2) bring to boil and add sugar
3) keep stirring the mixture until sugar dissolves completely
4) add saffron and cardamom powder in the end
5) keep sugar syrup aside for later use

For the Halwa preparation

1) add desi ghee to kadai/pan
2) when warm enough add grounded moong dal
3) at medium flame keep stir frying until dal is golden brown
4) to turn the dal golden brown it would take around 30 mins
5) turn flame low and add sugar syrup
6) stir well and add nestle milk maid (condensed milk) after a while
7) followed by milk

 keep stirring until mixture thickens, then for a min or two cover with lid and simmer
9) put off the flame and let the steam do the magic, let the lid stay for 3 mins over kadai/pan
10) serve hot, enjoy !

Notes

Tip : cook at high flame early and low flame later on throught the recipe, keep stirring continuously else the dal would stick to the bottom of the pan

how to make Aloo Methi Recipe

Aloo Methi is a delicious dish made with baby potatoes, fenugreek leaves, and a combination of spices.

Ingredients :

3 to 4 cups of methi leaves, chopped
3-4 medium size potatoes or 10-12 baby potatoes
1 or 2 green chilies, chopped
1/2 tsp red chili powder (optional)
1/2 tsp turmeric powder (optional)
2 tbsp butter or mustard oil or any sunflower oil
salt as required

Instructions :

1) Remove the leaves from the stems of the Methi.
2) Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
3) Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
4) In a kadhai, heat up the butter or oil.
5) Add the potatoes first, with skin on
6) Saute the potatoes for some mins till they get half cooked and light browned.
7) Remove the potatoes and keep aside 

 Take another Kadai and add asafoetida along with ginger and green chilli paste
9) Now add the fenugreek leaves
10) Also add red chili powder, turmeric powder and salt.
11) Give a nice stir and let the veggies cook on a medium flame uncovered.
12) The fenugreek leaves will start to leave water.
13) Lower the flame and cook the veggies for 5-6 minutes more.
14) Keep on checking the sabzi after a gap of 2-3 minutes.
15) When the veggies are done and if there is any water left, then dry the water.
16) The end dish should be dry and not watery.
17) Serve the Aloo Methi with parathas, rotis or rice-dal combo.

Notes

Tip : for the baby potatoes cooking with skin on, skin contains Vitamic C and B6

how to make Black Grape Juice

Ingredients

Black Grapes 150 grams
Black Salt 1/4th Tsp
Powdered Sugar 4 Table Spoons
Water

Instructions

1) Boil black grapes for 1-2 minutes at low flame in water.
2) Add black salt and sugar along with crushed ice and blend.
3) Serve it cold in glasses and enjoy immediately!

Notes

Tip : Boiling the grapes offers rich purupe texture to the juice.

how to make Kiwi Virgin Mojito Mocktail

Ingredients

1 Large Diced Kiwi
4 Fresh Mint Leaves
3 Tbl Spoons of Powdered Sugar
Crushed Ice Cubes
1/2 Cup Fizzy/Soda Water
1/2 Lemon

Instructions

1) Add the Kiwi Fruit
2) Powdered Sugar
3) Fresh Mint Leaves
4) Crushed Ice
5) Lemon
6) Soda Water
7) Blend with Blender for 30 Seconds 

 Serve chilled, Enjoy !

how to make Raisins and Almond Muffins

Ingredients

3 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup white granulated sugar
1 (1/2 cup) stick butter / clarified butter
2 large eggs
1 cup sour cream
1/2 cup milk
1/2 teaspoon vanilla extract, optional

Instructions

1) Mix all the ingredients mentioned above in a bowl.
2) Fill cups of muffins and
3) Bake in an Oven with Convection setting at 190C or 375F for 30 minutes
4) After retrieving them from the oven let them cool down

Notes

Tip : After retrieving the muffins DO NOT cool them under a fan, it turns them hard, let them cool down naturally at room temperature

how to make Water Melon Juice

Ingredients

250 gms water melon
1 tbl spn of granulated sugar
crushed Ice cubes
mint leaf to garnish

Instructions

1) add water melon cubes
2) add sugar and ice
3) blend
4) top and garnish with mint leaf
5) serve chilled, enjoy !

how to make Veg Noodles

Ingredients

chinese noodles 4 packet (400 gms)
water to boil the noodles 4 cups
green bell pepper / capsicum 1
green chillies julinned 4
carrot julinned 1
cabbage 350 gms
spring onions 4
dark soy sauce 1/2 tbl spoon
white vinegar 1/2 tbl spoon
hot chilli sauce 1 tbl spoon
tomato saunce 1/2 tbl spoon
salt to taste 1 tea spoon
white pepper 1 tea spoon
MSG/Ajinomoto 1/4 tea spoon
chinese seasoning 1 tea spoon

Instructions

1) Add 3 tbl spoons of vegetable oil to a wok
2) Add the spring onion bulbs
3) Add the green chillies
4) Add the carrots
5) Saute' for 1-2 mins
6) Add the cabbage and saute'
7) Add the capsicum / green bell pepper 

 After 1 min of cooking add Noodles
9) Saute' and mix well and cook for 1 min.
10) Add all the spices
11) Add all the sauces
12) Saute' and cook for 1-2 mins
13) Serve Hot, Enjoy !

Notes

Tip : Add the noodles to boiling water, DO NOT add the noodles and bring to boil, and while boiling if you can add few drops of vegetable oil/sesame oil to the noodles they wouldn't stick together