Burgers { for jain }

Ingredients....

[1] 6 fresh burger buns

[2] 2 tsp. butter

[3] 2 tomatoes

[4] 1 cucumber

[5] 1 capsicum

[6] 1 bunch salad leaves

[7] 1/2 cup grated cheese optional

[8] 1 tbsp. tomato sauce

[9] 1/2 tsp. chillie sauce or 1 crushed red chilli

For patties:

[1] 3 raw cooking bananas

[2] 1/2 cup peas, boiled drained

[3] 1 tsp. tomato sauce

[4] 2 red chillies crushed

[5] 1/2 tsp. vinegar

[6] 1/2 tsp. sugar powdered

[7] salt to taste

[8] 2 tbsp. oil

Method...

For patties:
Pressure cook whole bananas for 3 whistles or till soft. Cool, skin, chop, add peas and smash coarsely. Add all other ingredients, except oil. Shape into 6 round patties, the size of the buns. Coat them with the oil, shallow fry on both sides on griddle, till light golden. Keep aside, reheat when required.

To proceed:
Cut tomatoes, cucumber, capsicum in very thin round slices. Shred salad leaves coarsely, keep aside. Slice buns horizontally in halves, apply a little butter all over. Cook a little on both sides on hot griddle. Keep aside.

To assemble before serving :

Mix chillies in sauce, thoroughly. Add salt if required. Arrange lower halves of warmed buns in a row. Place layer of salad leaves on the rounds, follow with cucumber,capsicum, tomato. Heat patties and place over arranged vegetables. Top each with some cheese and a splatter of sauce. Heat the top halves of buns and place over patties to close the buns. Press lightly, fold in papernapkins, fasten with toothpick. Serve hot with tomato ketchup and banana chips.

-: Thank You :-

Bhel { for jain }

Ingredients...

[1] 2 cups puffed rice

[2] 1 tbsp. cucumber finely chopped

[3] 1 tbsp. tomato finely chopped

[4] 1 tsp. fresh coriander finely chopped

[5] 1 tbsp. carrot grated coarsely

[6] 1tsp. tamarind chutney

[7] 1/2 tsp. allpurpose green chutney

[8] 2 tbsp. fine sev(optional)

[9] 1 tbsp. cornflakes

[10] salt to taste

[11] lemon juice to taste

Method...

Dilute green chutney in 1 tsp. water Take puffed rice in a large salad bowl.

To proceed before serving:
Add all other ingredients, salt and lemon juice. Toss very well till chutneys have blended, with hand or ladle. Put in individual serving dishes, top with some sev and chopped coriander. Serve immediately.

-: Thank You :-

Channa Curry { for jain }

Ingredients...

[1] 1/3 cup channa (red) (soak for 4 hours in water)

For kadhi:

[1] 1 stalk curry leaves

[2] 2 green chillies, slit lengthwise

[3] 1 tsp. coriander leaves freshly chopped

[4] 1 cup slightly sour curds

[5] 1 tbsp. gram flour

[6] 1/2 tbsp. wheat flour

[7] 1 tsp. red chilli powder

[8] 1/4 tsp. turmeric powersalt to taste

[9] 3-4 pinches asafoetida

[10] 1/2 tsp. each mustard & cumin seeds

[11] 2 cups water

[12] 2 tbsp. ghee

Method....

Add plenty of water and pressurecook chawlibeans till very tender to touch. (Approx. 4 whistles should suffice). Cool cooker before opening lid. Drain, wash with running water, drain, keep aside.

For Kadhi:
Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside. Beat the curds till smooth In 2 cups water add both flours and beat till no lumps are left. Add cooked channa in the above mixture Heat ghee in large deep pan, add seeds and curry leaves and green chillies. Allow to splutter, add asafoetida, add masala paste. Simmer and stir till ghee floats on top. Remove a tbsp. of this ghee layer in a cup, and keep aside. Add beaten curd mixture, stir continuously, till it boils. Add flour, channa and water mixture and bring it to boil Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally. Taste and check for salt and sourness. If not sour at all, add a pinch of citric acid crystals, to taste. Pour into serving dish, garnish with chopped coriander and masala ghee kept aside. Serve hot with steamed hot rice, dry sabzi and papadams.

-: Thank You :-

Green Banana Tarkari { for jain }

Ingredients....

[1] 6-7 green bananas

[2] 2 medium-sized potatoes

[3] 1 tsp cumin seeds

[4] 1 tsp black pepper powder

[5] 2 tbsp mustard oil

[6] 1 tsp turmeric powder

[7] salt to taste

Method...

Peel the bananas and the potatoes, and cut them into medium-sized cubes.Heat the oil and add the cumin seeds.Stir for one minute and then add the vegetables. Lower the flame and add the salt and turmeric powder and mix.Add ½ a cup of water and cover with a lid and cook till the bananas and potatoes are tender. Add the black pepper and mix well. Serve with luchis.

-: Thank You :-

Paneer makhanwala { for jain }

Ingredients...

[1] 250 gms firm paneer

[2] 2 tbsp. butter

[3] 1 tbsp.cream or malai

[4] 1 large tomato quartered

[5] 1 medium tomato finely chopped

[6] 1 small capsicum finely chopped

[7] 1/4 cup cabbage shred coarsely

[8] 1 slice bread toasted lightly &quartered

[9] 1 tbsp. coconut grated

[10] 10 cashews1 tsp. wheat flour

[11] 1 stalk curry leaves

[12] 1 tbsp. coriander leaves finely chopped

[13] 1 tsp. red chilli powder

[14] 1/2 tsp. coriander seed powder

[15] 1/4 tsp. garam masala powder

[16] 1/4 tsp. turmeric powder

[17] 1/2 tsp. sugarsalt to taste

[18] 2 tbsp. oil

Method...

Grate 2 tbsp. paneer, keep aside for garnishing. Chop remaining paneer into thick cubes. Heat one tbsp. oil in a heavy frying pan. Lightly fry 5 cashews, drain, keep aside. Add quartered tomato, cabbage, to same oil. Stirfry till cabbage is limp, stir in toast pieces, take off fire, cool a little. Wet grind above mixture along with unfried cashews, in a small mixie, using little water. Heat remaining oil in same pan. Add chopped capsicum and tomato, stir fry for a minute. Add all dry masalas, ground paste, flour (dissolved in 1 tbsp. water). Cook till gravy is thick, add sugar and salt. Add paneer pieces, fried cashews, butter, cream, mix gently. Pour into serving dish, garnish with grated paneer, coriander. Serve hot with rotis, parathas or even soft slices of fresh bread

-: Thank You :-

Banana Koftas (Kele Vada)

Ingredients...
[1] 5 raw cooking bananas
[2] 1/2 cup fresh peas, boiled
[3] 1 tbsp. mint leaves finely chopped
[4] 1 tbsp. coriander leaves finely chopped
[5] 4-5 green chillies finely chopped
[6] 1" piece ginger grated(optional)
[7] 1/2 tsp. each mustard & cumin seeds
[8] 4-5 pinches asafetida
[9] 1/2 tsp. turmeric powder
[10] 1 tsp. lemon juice
[11] 2 tbsp. oiloi to deep fry

For batter:
[1] 1-1/2 cups gram flour
[2] 1 tbsp. rice flour
[3] 1/4 tsp. tumeric powder
[4] 1 pinch soda bicarb
[5] 1 tbsp. hot oil
[6] salt to taste

Method...
Pressurecook bananas with skins, till soft. Remove skins, mash while hot. Keep aside. Heat oil heavy pan, add seeds, allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, peas, lemon juice. Stir, add mashed bananas, salt, turmeric,mix well. Keep mixture aside to cool.
For batter:
Mix both flours, soda bicarb, salt, turmeric. Add enough water to make a batter which will coat the back of a spoon thickly. Add hot oil, mix well.
To proceed:
Put oil to heat in a frying pan. Make pingpong ball sized balls of mixture. Dip in batter, put in hot oil. Fry on medium flame, till golden. Drain, serve hot with green and tamarind chutneys, or sauce.

-: Thank You :-

Besan Curry

Ingredients...


For pakora:



[1] 1 cup Besan (Chana Flour)


[2] 1 medium onion chopped


[3] 2 green peppers chopped


[4] Water to mixSalt as per taste


[5] Oil to fry



For Curry:



[1] 8 oz yogurt


[2] 1/2-tablespoon besan


[3] 24 to 32 oz water (3 to 4 times the qty of yogurt)


[4] 1/8-teaspoon turmeric powder


[5] 1/2-teaspoon garam masala


[6] 1-2 teaspoon kasoori methi


[7] 1/4-teaspoon red pepper powder (optional)


[8] 2-3 whole red pepper


[9] 8-10 leaves of curry leaves


[10] 1/4 teaspoon mustard seeds


[11] 2-3 teaspoon oil


[12] Pinch of asafoetida








Method...



For pakora:



Mix besan, chopped onions, chopped green pepper and salt with some water in a bowl. Make a paste as thick as it wraps around the spoon. Heat up the oil in frying pan.Put a drop of mix in the oil, if it comes back at the top then oil is heated enough to fry.Now with the help of spoon drop spoon full of mix in oil, instantly it will take the shape of pakora.repeat the step with rest of mix making 4-5 pakora at one time. After the pakoras are light brown turn them in karahi. Fry it from both sight till its golden brown in color. When all the pakoras are done take the out in a plate and keep the aside.



For curry:



Mix yogurt, water, and besan in blender. Put a deep pan on medium high heat, put oil into it. When it’s hot then put asafoetida curry leaves, mustard seeds, red pepper powder, whole red pepper, then add the mixture of yogurt, besan into it. Keep mixing it with spoon till the whole mixture starts boiling, then slow down the heat to medium and add turmeric powder and garam masala to it. Let it boil for another 15 minutes. Close the heat and add pakoras and kasoori methi and mix it with a spoon. You can add more boiled water to it and get the desired thickness. Its ready to eat with rice or parantha





-: Thank You :-

Rajma {for jain}

Ingredients...

[1] 1 cup rajma (dry) soaked overnight in plenty of water.

[2] 1cup chopped tomatoes

[3] 1 capsicum chopped

[4] 1 stalk curry leaves

[5] 1 tbsp. coriander leaves finely chopped

[6] 2 green chillies slit lengthwise

[7] 1/4 cup coconut scraped finely

[8] 1 tsp. red chilli powder

[9] 1 tsp. coriander seed powder

[10] 1/4 tsp. turmeric powder

[11] 1/4 tsp. garam masala powder

[12] 1/2 tsp. sambhar masala powder

[13] 3-4 pinches asafoetida

[14] salt to taste

[15] 1 lemon

[16] 1/2 tsp. cumin seeds

[17] 1 tbsp. ghee

[18] 2 tbsp. oil

Method...

Wash and pressure cook rajma in plenty of water, till very tender, (at least 6 whistles). Drain, wash with clean water, keep aside. Grind 2 tbsp. cooked rajma with 1/2 cup water in a mixie. Heat oil in a pan, add cumin seeds and asafoetida, allow to splutter. Add coconut, stir fry for a minute. Add capsicum, curry leaves, tomatoes, stir fry for 2 minutes. Add all dry masala powder, stir for a minute. Add boiled rajma, 1 cup water, salt, cook for 3-4 minutes after boil resumes. Add ground rajma, stir and cook till gravy is thick not watery. Add lemon juice, ghee, stir and remove into serving dish. Garnish with chopped coriander. Serve hot with steamed rice or naans, etc

-: Thank You :-

Navratan Korma {for jain}

Ingredients...

[1] 1/4 cup fresh curds

[2] 1/4 cup fresh cream or malai

[3] 1/4 cup grated cheese or paneer

[4] 2 tbsp. fresh soft paneer2 tbsp. butter

[5] 1/2 tbsp. plain flour

[6] 2 tbsp. tomato puree

[7] 2 cups shelled fresh peas, boiled1 carrot chopped and boiled

[8] 1/4 cup fresh grated coconut

[9] 2-3 green chillies1 small apple

[10] 1 small sweet lime1 banana

[11] 2 slices canned pineapple, drained

[12] 8-10 cashews

[13] 15-20 raisins

[14] 2-3 cherries for garnishing

Grind to a dry powder:

[1] 1/2 tsp. cumin seeds

[2] 1 tsp. khuskhus

[3] 2 cardamoms, shelledsalt to tastesugar to taste (optional)

Method...

Grind coconut, green chilli, fresh paneer to a fine paste, keep aside. Clean and chop all fruit finely, keep aside. Heat pan, add butter, add paste and dry masala, tomato puree stir fry for 2-3 minutes. Add carrots, peas, curds, flour, stir on high. Add all fruit, cream cashews, raisins, salt, sugar, stir and take off fire. Garnish with cherries and cheese before serving. Serve hot with naans, or stuffed kulchas.

-: Thank You :-

Chole masala {for jain}

Ingredients...

[1] 1 1/4 cup kabuli channa (soak overnight in plenty of water)

[2] 1 tsp. tea leaves (tied into a small muslin cloth to form a pouch)

[3] 1 bay leaf

[4] 2 capsicums chopped

[5] 1 tomato chopped

[6] 2 whole green chillies, slit lengthwise

[7] 1 stalk curry leaves

[8] 1/4 tsp. cinnamon-clove powder

[9] 1/2 tsp. garam masala

[10] 1 tsp. chole masala

[11] 1 tsp. coriander seed powder

[12] 1/2 tsp. chilli powder

[13] 1/4 tsp. turmeric powder

[14] 3-4 pinches asafoetida powder

[15] 1/2 tsp. cumin seeds

[16] juice of 1 lemon

[17] salt to taste

[18] 2 tbsp. oil

[19] 1 tbsp. ghee or butter

Grind to a paste:

[1] 2 tbsp. boiled channa

[2] 1 tomato

[3] 1 tsp. coriander leaves

[4] 1 sprig mint leaves

[5] 1/2 cup water in which channa was boiled

[6] 1 bayleaf (which was cooked) with channa

Method:
Add bayleaf, tea pouch to channa before pressurecooking, Pressurecook soaked channa till very soft, but not mushy (At least 5 whistles). Drain, but save water, do not discard. Heat oil in a heavy pan. Add capsicum, tomatoes, stirfry for 2 minutes. Add ground paste, stir and cook till oil separates. Add all dry masalas, 1 cup water which was drained from channa. All to come to a boil, add channa, allow to resume boiling. Simmer till gravy is almost dry, and remove from fire. Pour into serving dish.

Before serving, temper as follows:

Heat ghee in a small pan. Add cumin seeds, asafoetida, allow to splutter, add chillies and curryleaves. Add lemon juice, 1/4 cup water which was drained from channa. Pour immediately over channa, mix gently till to blend a little. Serve hot with slices of bread, parathas, or bhaturas.

-: Thank You :-

RATALYACHI KHEER (Sweet Potato Pudding)

Ingredients...


[1] 3 medium size sweet potatoes
[2] 1/3 cup grated jaggery or to taste
[3] 5-6 cardamoms, peeled and powdered
[4] 1 1/2 cups thin coconut milk
[5] 1 tbsp vermicelli roasted in 1 tsp ghee (optional)
[6] cashews/ pistachios for garnish (optional)

Method...

1.Peel the potatoes and slice them. Add just enough water to cover and boil until tender. Drain excess water if necessary. Mash potatoes coarsely.
2.Add jaggery and cardamom powder. Mix well. Next add coconut milk, stir and bring to a gentle boil on low heat.
3.Add roasted vermicelli and simmer for a minute.
4.Spoon into individual bowls, garnish with nuts and serve chilled (or warm if you prefer).

* If you want a creamier kheer add upto 4 tablespoons of thick milk before removing from heat.

-: Thank You :-

Sweet Potato slices (Ratalyache Kaap)

Ingredients...
[1] sweet potatoes,
[2] sugar and water,
[3] cardamom powder.

Method...
1. Wash and peel the sweet potatoes. Make thin slices.
2. Deep fry these slices in ghee till golden brown.
3. Make thick sugar syrup (Pakka paak).
4. Add hot slices and cardamom powder to the syrup and heat till the syrup dries.
5. Once cool, the slices turn crisp. Serve as an appetizer or as a side item on a day of fasting.
Variation: Alternately dust the fried chips with powdered sugar instead of dipping them in sugar syrup.

-: Thank You :-

Sabudana Kheer

Ingredients...
[1] 1Cup Sago (Tapioca)
[2] 11/2 cup Sugar or to taste
[3] 1 litre Milk
[4] 3-4 chotti elaichi seeds (Cardamom pods)
[5] A pinch of saffron threads


Method....

Wash sago (saboodana) and drain excess water. Soak sago in water for 15 minutes.In a heavy pan, boil milk with sugar and cardamom seeds and add sago after draining out the water.Boil on medium flame until sago becomes translucent and swollen.Soak saffron threads in 1tbsp. cold water for 10 minutes, squeeze the color from the threads and water this water to the milk.Serve it hot.

-: Thank You :-

KHUSKHUS ALOO

Ingredients...

[1] 3 green chillies
[2] 6 potatoes, peeled, cubed salt to taste
[3] 1/2 tsp turmeric powder Cut coriander leaves
[4] 3 dry red chillies
[5] 2 tbsp khuskhus roasted
[6] 3 tblsp oil
[7] 1/2 cup water

Method...

Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste. Keep aside. Heat up half of the oil in a pot for 2 minute till very hot. Shallow fry the potatoes in batches on medium heat up till they are lightly browned. Heat up the remaining oil in the same pan. Mix in the whole dry red chillies and turmeric powder. Fry briefly. Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan. Mix in the fried potatoes and mix well. Mix in water and salt. Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft. Decorate with cut fresh coriander. Serve hot.

-: Thank You :-

Coconut Potato Balls

Ingredients...


[1] 2 big potatoes- Boiled1 small sweet potato- Boiled
[2] Upvaas Bhajani-2 tablespoon
[3] Grated coconut-1 cup
[4] Jeera roasted-1teaspoon
[5] Green chillies-2 small
[6] Lime Juice-1 teaspoonsalt-as per taste
[7] Ghee for frying.


Method....

Make a dough by mashing the Potaoes and Sweet Potato together; Use the Upvaas bhajani for binding it together.For Filling:-Grind the roasted jeera and Green chillies and mix it well in the grated coconut and add lime juice and salt (as per taste) to the mixture.
Take a ball of dough(a big lemon size) and flatten it into a puri shape on your hands. Fill a teaspoon of coconut filling on it and close the ends of puri to form a stuffed ball. Deep fry the balls in Ghee.Serve with coconut corriander chutney.

-: Thank You :-

ALOO PULAO RECIPE

Ingredients...
[1] 1 big size potato diced in small pieces.
[2] 1 tsp cumin seeds
[3] 1 cup samwat rice
[4] 2 tbsp ghee2 cloves
[5] 2 tsp rock salt (kala namak)
[6] 2 green cardamoma tiny piece of cinnamongreen coriander to garnish
[7] 1/2 tsp red chilli powder
[8] 3 cup water

Method...


Heat up ghee in a pot. Mix in cumin seeds, cloves, cardamom and cinnamon. When they give off fragrance, mix in potato and rice. Stir-fry to a light brown color. Mix in rock salt, chilli powder and water and boil. Cover the pot and let it simmer (boil slowly at low temperature) on low flame for about 15 minutes. Decorate with green coriander. Serve hot.

-: Thank You :-

Shredded Sweet Potatoes (Ratala Kees)

Ingredients...

[1] 2 medium sized sweet potatoes,

[2] 4 nos. green chilies,

[3] 1 tbsp peanut powder,

[4] 2 tsp cumin seeds,

[5] salt and sugar,

[6] 2 tsp lemon juice.(optional),

[7] coriander leaves and coconut for garnishing.

Method...

1. Chop chilies and coriander leaves.
2. Wash and peel the sweet potatoes. Grate them and transfer them into salt water.
3. Heat ghee in a kadai or pan. Add cumin seeds. When they crackle, add chilies and fry.
4. Drain water from the sweet potatoes and add them to the ghee. Stir and cover till they turn soft.
5. Remove the lid, add peanut powder, salt, sugar, lemon juice and toss again.
6. Remove from the fire after everything is mixed well. Garnish with coconut and coriander leaves.

-: Thank You :-

Sabudana thalipeeth

Ingredients...

[1] 1 cup sago/sabudana (also known as tapioca),

[2] 1 medium sized potato,

[3] 4 green chilies,

[4] 1/2 cup peanut powder,

[5] 1 teaspoon cumin powder / cumin seeds,

[6] 1 teaspoon lemon juice (optional),

[7] 2 teaspoon sugar (optional),

[8] salt to taste,

[9] coriander leaves,

[10] ghee.

Method...

1. Wash sago in water. Drain all the water and keep overnight (or for 5-6 hours).
2. Wash, peel and grate the potato. Chop chilies and coriander leaves.
3. Mix soaked sago, potato, chilies, peanut powder, cumin powder, coriander leaves, salt and sugar. Rub some ghee on the palm of your hand and knead the mixture to make a soft dough.
4. Make balls of 3 inch diameter.
5.Now take a clean plastic sheet and grease its one side with ghee.
6. Flatten one ball in the palm of your hands and place it at the center of the sheet (on the greased side). Pat the ball with palm and the fingers. Keep flattening in circular motion to make a round flat disc. Dip fingers in water to make the patting easier. Thickness of the disc should be equal at the center as well as at the edges.
7. Grease a griddle with ghee and heat it. Once hot, turn heat to medium. Lift the disc along with the sheet gently and turn the sheet over the greased griddle. The disc now sticks to the griddle. Quickly remove the plastic sheet. Pour 1 tsp ghee at the edges and on the top of the disc and cover for 2 minutes. Remove the lid and turn it upside down. Again cook for 2-3 minutes or till crisp and light brown in color.

-: Thank You :-

Sabudana khichdi

Ingredients...

[1] 2 cup sago (tapioca),

[2] 1 potato,

[3] 3-4 green chilies,

[4] 1 teaspoon lemon juice (optional),

[5] 1 small piece ginger (optional),

[6] 1/2 cup peanut powder,

[7] 2-3 teaspoon sugar,

[8] salt to taste,

[9] 1 tbspoon oil,

[10] 2 teaspoon cumin seeds,

[11] coconut and coriander leaves for garnishing.

Method...

1. Soak sago in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Now add peanut powder, salt, sugar and lemon juice and mix.
3. Cut green chilies into small pieces and grate ginger.
4. Heat oil or ghee in a pan.
5. Add cumin seeds, potato pieces and chilies.
6. As soon as potatoes are tender, add sago and stir.
7. Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.
8. Garnish with coconut and coriander leaves. Serve hot.

Tip: As mentioned above in step 2, add all the ingredients to the soaked sago before cooking.
While making khichdi, do not cover the pan, else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking.

Variation: Try something different, yet tasty by adding grated boiled potato instead of the chopped one.

-: Thank You :-

Aloo Tikki ( for vrat )

Ingredients...

[1] 3 Large Potatoes, boiled, peeled, mashed coarsely

[2] 1/2 cup Singhare ka atta (waterchestnut flour)

[3] 1/4 tsp. kala namak (black salt)

[4] 1/4 tsp.black pepper powder

[5] 5Green chillies, finely chopped

[6] 1 tbsp.

[7] Fresh coriander leaves, finely chopped

[8] Salt to taste

[9] Oil to shallowfry

Method...

.Mix all ingredients (except oil) till smooth.

.Knead into a pliable dough. Shape into 2" round thick flat patties (grease hands if it sticks). .Grease griddle with a little oil, heat.

.Place patties, allow to cook on low flame till golden.

.Flip and cook other side, drizzling more oil if required.

.Serve hot with green chutney or peanut curd chutney.

Tip: If you are on low cal diet, just roast tikkias on nonstick tawa, without using any oil

-: Thank You :-

Sabudana vada

Ingredients...

[1] 2 cup sago (sabudana),

[2] 2 medium sized boiled potatoes,

[3] 1 medium sized raw grated potato,

[4] 4-5 green chilies,

[5] 1 small piece ginger (optional),

[6] 1/2 cup coriander leaves,

[7] 1/2 cup peanut powder,

[8] 2 teaspoon cumin seeds,

[9] 1 teaspoon lemon juice (optional),

[10] 2-3 teaspoon sugar (optional),

[11] salt to taste,

[12] 3-4 cups oil or ghee for frying.

Method...

1. Soak sago in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Mash the boiled potatoes.
3. Make a paste of ginger and chilies in a grinder.
4. Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, suger, lemon juice. Mix it properly using a little bit of water.
5. Make small balls of the mixture and flatten them.
6. Heat some oil or ghee in a pan.
7. Deep fry these vadas till golden brown and crispy.
Tip: Grated raw potato makes the vadas crisp.

-: Thank You :-

BANANA CHIPS RECIPE

Ingredients...
[1] oil for deep frying
[2] 1/4 tsp turmeric powder
[3] salt according to taste
[4] 5-6 raw bananas


Method...

.Take off and put bananas in plenty of salted iced water.
.Slice bananas with a chip slicer into water, mix in in turmeric.
.Keep for 10 minutes, remove out water fully. .Spread out on a kitchen cloth to take off moisture.
.Heat up oil in a wok till smoky.
.Fry banana slices in one-layer batches for a minute or two or until crisp.
.Lift chips out with slotted spoon and remove on paper towels.
.Sprinkle with salt before serving.

-: Thank You :-

Brinjal-Capsicum Gravy

Ingredients...

[1] ½ kg brinjal1 capsicum

[2] 1 tsp soya sauce

[3] 2 tsp chilli powder

[4] 1 tsp garam masala

[5] 2 tsp corn flour

[6] 1 tsp ginger garlic paste

[7] Salt as per taste

[8] Coriander for decoration

[9] 1 onion

Method....

Cut the brinjals into medium size pieces

Put the brinjals in a glass bowl and pour one cup of water in it.

Place the bowl in microwave oven and boil it for 7 minutes.

After boiling take it outside the oven and mix the soya sauce, chillipowder, ginger garlic paste, garammasala, corn flour and salt.

Keep it aside. Now cut the capsicum and onion into small pieces.

In a glass bowl take 1 tsp oil and put the capsicum and onion in it and cook in microwave for 2 minutes.

Mix the cooked capsicum and onion with the cooked brinjals and put these in the microwave and again cook it for minutes.

After taking it outside mix the coriander leaves and serve hot.

-: Thank You :-

Beetroot Gravy

Ingredients....


[1] ½ cup moong dal
[2] 3 beetroots
[3] 1 onion
[4] 2 tomatoes
[5] 2-3 green chillies
[6] 4-5 flakes of garlic
[7] ½ tsp pepper
[8] ½ tsp cumin seeds
[9] 1 tsp rice
[10] 2 tsp sugarcurry leaves
[11] Corainder leaves for garnishing
[12] 1 tsp lime juice
[13] 2 tsp ghee
[14] Salt to taste


Method...

Cut the onions, tomato and beetroot into small pieces. Heat ghee in a tava, allow the curry leaves to splutter. Add the onions first, when golden brown tomato and then beetroot. Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables. Add sugar. Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot is cooked. Add cooked moong dal to the cooked vegetables for 5 minutes in low flame. Remove it from the tava and add lime. Garnish it with corrinder.

-: Thank You :-

Aloo Palak

Ingredients....

[1] 3 cups chopped spinach

[2] 2 large onions, chopped

[3] 2 potatoes, boiled and peeled

[4] 1 tomato, grated

[5] 2 green chillies

[6] 1" piece ginger

[7] 1 tsp lemon juice

[8] ½ tsp wheat flour

[9] 1 tsp red chilli powder

[10] 1 tsp cinnamon-clove powder

[11] ¼ tsp turmeric powder

[12] ½ tsp cumin seeds

[13] 2 pinches asafoetida

[14] ½ tsp garam masala

[15] ½ tbsp butter

[16] 4 tbsp ghee

[17] Salt to taste

Method...

Put the washed spinach in a pan, add very little water and a pinch of salt.Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida.Pour over the vegetable and mix gently. Serve hot.

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Pastro sauce

Ingredients....


[1] 1 cup pineapple juice
[2] 4 tomatoes.
[3] 1/2 cup diced yellow onions
[4] 4 green onions
[5] 2 tablespoons chopped cilantro
[6] 3 dried guajillo chiles
[7] 6 Japones chiles
[8] 1 tablespoon salt
[9] 1/2 teaspoon white pepper
[10] 1 clove fresh garlicGround cumin, to taste
[11] 2 teaspoons dried oregano
[12] 1/2 cup red wine vinegar
[13] 1/2 cup salad oil

Method...


Blend all ingredients except vinegar and oil to a smooth puree, transfer to suitable saucepan and bring to a quick boil..

Remove from fire, add vinegar and oil and mix well to ensure complete incorporation of products...

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Grape Sauce

Ingredients...
[1] 200 gms Black grapes
[2] 1 tsp Corn flour
[3] 2-1/2 tbsp Sugar
[4] Lemon juice
[5] 1/2 Cup water
[6] 1-2 Drops essence


Method...
1.Wash and boil the grapes in water till soft.
2. Cool and transfer the mixture in a mixie.
3.Blend and then strain the mixture.
4. Put it in a pan and add cornflour, sugar and water.
5.Boil the preparation stirring it continuously.
6. Simmer till it turns slightly thick.
7.Add drops of essence and remove from the flame.
8.Add lemon juice and stir.
9. Grape Sauce is ready.

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Blueberry Sauce

Ingredients...

[1] 1 Cup blueberries

[2] 2 tbsp Lemon juice

[3] Lemon zest

[4] 1 1/2 Cups sugar

Method...

1.Put fresh blueberries and lemon juice in a blender. Blend the mixture.

2.Add sugar and lemon zest into the mixture.

3.Transfer the mixture into a saucepan and heat it on medium flame.

4.Cook till boil.

5.Blueberry Sauce is ready.

6. Serve the sauce with blueberry scones.

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Bean Curd Sauce

Ingredients...
[1] 500 Fresh bean curd
[2] 1 tsp Chopped garlic
[3] 1 tsp Dried and chopped shrimps
[4] 1 tbsp Cornstarch
[5] 1 tsp Chopped ginger
[6] 100 g Minced lean pork
[7] 2 tsp Rice wine
[8] 2 tsp Chopped coriander
[9] 100 ml High stock
[10] 2 tsp Sweet fermented flour sauce
[11] 1 tsp Chopped scallions
[12] 60 ml Vegetable oil
[13] 5 tsp Soy sauce
[14] 3 tbsp Peppercorn oil

Method...

1. In a heat-proof bowl, put bean curd and allow it to steam for ten minutes.
2.Now, drain and cut the bean curd into cubes and keep aside.
3. Add the scallions, ginger, garlic, shrimps, sweet fermented flour sauce, and pork in a wok with hot oil.
4. Stir-fry for two minutes.
5.After two minutes; add rice wine, soy sauce and stock. Simmer to boil.
6. Add the cornstarch-water mixture and cook, frequently stirring, until the sauce thickens.
7. Pour the cornstarch-water- soy sauce mixture over the bean curd.
8.Mix coriander and later sprinkle with peppercorn oil.
9.Serve.

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Black Cherry Sauce

Ingredients...
[1] Cups black cherries
[2] 1 tbsp White sugar
[3] 1 tbsp Cornstarch
[4] 3 Cups water


Method...
1. Puree black cherries and water in a food processor.
2.Now mix cornstarch and blend till it turns smooth.
3.Black cherry sauce is ready.

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Cheese Sauce

Ingredients...

[1] 100 gms Cheese

[2] 2 tbsp Flour

[3] 1/2 tsp Salt

[4] 1/4 tsp Pepper powder

[5] 2 tbsp Butter

[6] 2 cups Milk

[7] 1/2 tsp Mustard

Method...

1. In a pan, melt butter.

2. Add flour to it and make smooth paste.

3. Cook till the mixture turns bubbly.

4. Gradually add the milk.

5.Stir and cook till smooth and thick.

6. Add pepper, salt and mustard.

7. Now mix grated cheese and again cook.

8. Cook till cheese melts.

9. Cheese Sauce is ready.

-: Thank You :-

VEGETABLE KETCHUP

Ingredients...
[1] 100 gms Sugar (Cheeni) per 1 kg of the vegetable pulp
[2] 1/2 kg pumpkin
[3] 250 grams potatoes
[4] 250 grams Carrots (Gajar)
[5] 20 grams onion, finely chopped
[6] 2 grams Garlic (Lasun), finely chopped
[7] 20 grams Ginger (Adrak), finely chopped
[8] 5 grams whole garam masala (1/2" Cinnamon (Dalchini),
[9] 5 Cloves (Lavang), 1 big cardamom tied in a muslin bag)
[10] 20 grams Salt (Namak) 2 to 3 grams Red chili pepper (Lal Mirchi)
[11] 2.5 grams glacial acetic acid sodium benzoate
[12] 1 gram per kilogram of the finished product
[13] 1 pinch of tomato red colour
[14] 100 grams Tamarind (Imli)


Method...
Peel the green portion of pumpkin and remove the top seeds and thready portion. Cut the pumpkin into slices.Peel and cut the potatoes and carrots into small pieces. Cook all the vegetables along with onion, ginger and garlic with equal amount of water or to cover the vegetables along with the bag of spices (a little more than the equal amount can be added to cover the vegetables) and cook till the carrots are tender. Then strain and mash the vegetables and pass through a strainer (add a little water to strain the vegetables). In half a mug of water soak the tamarind for some time. Strain the pulp and mix with vegetable pulp. Cook the pulp with sugar, add colour and cook further till thick. Remove the sauce from fire, test on a plate. If done, pour into sterilised bottles and keep.

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TOMATO KETCHUP

Ingredients...

[1] 1 1/2 kgs Tomatoes (Tamatar)

[2] 1 tsps chilli powder

[3] 1 1/2 cups Sugar (Cheeni)

[4] 2 Cloves (Lavang)

[5] 1 Cardamom (Elaichi Moti)

[6] 1/4" piece Cinnamon (Dalchini)

[7] 2 tsps chopped Ginger (Adrak)

[8] 4 cloves Garlic (Lasun)

[9] 1 cup Vinegar (Sirka)

[10] 2 tsps Salt (Namak)

[11] 1/2 tsp glacial acetic acid

[12] 2 tsps sodium benzoate

Method...

Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick. Pass through a sieve. Add vinegar, sugar and chilli powder and cook until thick. Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water. Pour the ketchup in bottles and cork tightly. Use after one week. This tomato ketchup can be kept for one year.

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RED CHILLI SAUCE

Ingredients...

[1] 125 grams Red chili (Lal Mirchi), fresh

[2] 2 teaspoons Red chili pepper (Lal Mirchi)

[3] 2 Cloves (Lavang)

[4] 1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)

[5] 1/4 cup Vinegar (Sirka)

[6] 250 grams Tomatoes (Tamatar)

[7] 1 teaspoon Sugar (Cheeni)

[8] 2 teaspoons Salt (Namak)

[9] 1 teaspoon glacial acetic acid

Method....

Deseed the red chillies and grind. Cook tomato pieces till tender and pass through a sieve. Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick. Remove from the fire, take out muslin bag and cloves. Mix glacial acetic acid. Pour in a bottle and cork tightly. Keep it for one week before using.

Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.

MUSTARD SAUCE

Ingredients...
[1] 7 teaspoons salted butter
[2] 3 teaspoons flour
[3] 1 cup hot Water
[4] 2 teaspoons brown sugar
[5] 6 teaspoons Vinegar (Sirka)
[6] 9 teaspoons mustard powder
[7] 1/4 teaspoon Red chili pepper (Lal Mirchi)
[8] 1/2 teaspoon Salt (Namak)


Method...
Melt the butter and stir in the flour. Mix well and cook very gently without browning. Add water and stir till it thickens. Mix mustard in vinegar, add salt, Red chili pepper and sugar, and add to the flour stirring well. Store the sauce in a jar.

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MINT SAUCE

Ingredients...

[1] 3 teaspoons ground Mint Leaves (Pudina Leaves)

[2] 3 teaspoons Sugar (Cheeni)

[3] 1 teaspoon Vinegar (Sirka)

[4] 1 teaspoon Salt (Namak)

Method...

Boil together vinegar, sugar and salt. Put the ground mint leaves in a bowl and on it pour the sweetened vinegar. Stand aside to cool before serving.

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Vegetable Pasta Sauce

Ingredients....


[1] 1can (about 14 ounces) whole tomatoes, undrained
[2] 1-1/2cups sliced mushrooms
[3] 1medium red bell pepper, diced
[4] 1medium green bell pepper, diced
[5] 1small yellow squash, cut into 1/4-inch slices
[6] 1small zucchini, cut into 1/4-inch slices
[7] 1can (6 ounces) tomato paste
[8] 4green onions, sliced
[9] 2tablespoons Italian seasoning
[10] 1tablespoon chopped parsley
[11] 3cloves garlic, minced
[12] 1teaspoon salt
[13] 1teaspoon red pepper flakes (optional)
[14] 1teaspoon black pepper
[15] Hot cooked pasta
[16] Parmesan cheese and fresh basil (optional)

Method....


Combine all ingredients except pasta, parmesan cheese and basil in slow cooker, stirring until well blended. Cover; cook on LOW 6 to 8 hours. Serve over cooked pasta. Garnish with Parmesan cheese and fresh basil.

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FRESH TOMATO SAUCE

Ingredients...

[1] 1 1/2 kgs Tomatoes (Tamatar)

[2] 1/4 teaspoon Red chilli powder (Lal mirchi)

[3] 1 cup Sugar (Cheeni)

[4] 4 Cloves (Lavang)

[5] 1 small Onion(Pyaj)

[6] 1 small piece Cinnamon (Dalchini)

[7] 30 grams Ginger (Adrak) (2 tsps chopped)

[8] 6 cloves Garlic (Lasun)

[9] 1/4 cup Vinegar (Sirka)

[10] 2 teaspoons Salt (Namak)

Method...

Wash, dry and chop tomatoes. Peel and chop the onions, garlic and ginger. Coarsely crush spices. Place tomatoes, onion, garlic and ginger in a degchi and cook over a gentle fire till tender. Add spices, sugar, chilli powder and cook till thick. Strain through a sieve and use. This sauce cannot be stored.

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CHILLI SAUCE

Ingredients...

[1] 12 to 14 lbs. tomatoes
[2] 4 c. chopped celery
[3] 2 1/2 c. ground onion
[4] 2 1/2 c. green peppers
[5] 6 in. stick cinnamon
[6] 4 1/2 c. brown sugar
[7] 4 c. cider vinegar
[8] 1/4 c. salt1 tbsp. dry mustard
[9] 1 1/2 tsp. cloves


Method...

Quarter tomatoes, cook 15 minutes. Drain off 6 cups tomato juice. Add celery, onion, pepper and simmer 1 1/2 hours. Tie stick cinnamon in cloth, add to mixture. Add brown sugar vinegar, salt, mustard and cloves. Cook 1 1/2 hours. Remove spice bag. Pour in hot jars. Adjust lids. Process in boiling water 5 minutes. Makes 9 pints.

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WHITE SAUCE

Ingredients.....

THIN WHITE SAUCE:

[1] 1 tablespoon butter

[2] 1 tablespoon flour

[3] 1/2 teaspoon salt

[4] 1 cup milk or 1/2 cup evaporated milk and 1/2 cup water

MEDIUM WHITE SAUCE:

[1] 2 tablespoons butter

[2] 2 tablespoons flour

[3] 1/2 teaspoon salt

[4] 1 cup milk or 1/2 cup evaporated milk and 1/2 cup water

THICK WHITE SAUCE:

[1] 3 or 4 tablespoons butter

[2] 3 tablespoons flour

[3] 1/2 teaspoon salt

[4] 1 cup milk or one half cup evaporated milk and 1/2 cup water

Method....

Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump

CHEESE SAUCE:

Make one of the white sauces above, and stir in 1/4 - 1 whole cup of grated sharp Cheddar or Monterey Jack or other sharp cheese. Stir until cheese melts. One quarter to one half cup of chopped jalapeno peppers may be added for Nacho cheese sauce.

HORSERADISH SAUCE:

Using thin white sauce, add 4 teaspoons of grated prepared horseradish and 1/2 teaspoon dry mustard to 1 cup of sauce.

MUSTARD SAUCE:

Add 1 teaspoon of prepared mustard to one cup of thin white sauce. Serve with ham.

ONION SAUCE:

Add 2 or 3 teaspoons of grated onion to 1 cup of thin white sauce. Serve with salmon or salmon loaf, meatloaf, potato pancakes, or crab or fish cakes.

SOUR CREAM SAUCE:

Add one half cup sour cream to one couple of medium white sauce. Serve with cheese blintzes, waffles or potato latkes. Add 1 teaspoon each of chopped fresh chives and dill and serve as a topping for baked potatoes.

CHICKEN POT PIE:

Add white sauce to cooked, boned chicken and mixed vegetables with a teaspoon of low sodium chicken soup base or bouillon and a pinch of rubbed sage; mix well and pour into a pie filling; cover with top crust and crimp to seal; bake at 350°F about 45 minutes or until golden to make an easy chicken pot pie

Other Uses for White Sauce:

White sauce can be used as a starter for making creamed soups. Puree a vegetable, such as cooked carrots, cooked celery, cooked mushrooms, potatoes, and add along with milk or cream to white sauce to make a soup which can be used to make casseroles (replacing store bought "Cream of Mushroom", "Cream of Celery", etc. Or add chopped cooked chicken or beef and frozen mixed vegetables and serve over popovers.White sauce may be flavored by adding 1 teaspoon of low sodium Soup Base or bouillon. Or make gravy by adding roast drippings and a few drops of soy sauce, Gravy Master or Kitchen Bouquet.

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