Banana & Plantain Beans Brussel Sprouts Cabbage Cauliflower Chickpea Dal & Lentil (Below) Drumsticks Eggplant

Gourd & Pumpkin Jackfruit Jalfreize Kurma Miscellaneous Mixed Vegetables Okra Paneer Papaya Peas Peppers Potato Spinach & Greens Tomato Zucchini

DAL & LENTIL

Bellary Saaru
1/2 cup toor dal 1 cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro

Grind the coconut, chillies, coriander, cilantro, cumin and asofoetida to a paste with a little water. Pressure cook toor dal. Season the cooked dal with ghee fried curry leaves and turmeric. Add toor dal to 1-1/2 cups water and boil for five minutes, then add tamarind juice. Finally, add the paste and boil well for ten minutes. Offer hot.

Calcutta Borar Jhal (Lentil Balls in Mustard Sauce)

cup split dried lentils (kalali/biuli or masoor dal) 4 green chillies 1/2 tsp ginger paste tsp asafoetida 1 cup mustard oil (or ghee) 1 tsp nigella seeds (kala jeera) 1/2 tsp sugar 1/2 tsp salt For Masala Paste: 1 tsp black mustard seeds 1 tsp yellow mustard seeds 2 green chillies Salt to taste 1 tsp sugar 3 cups water

Soak the lentils for half an hour, drain and grind them with 2 green chillies, salt, sugar, ginger paste and asafoetida. Whip for 7-10 minutes by hand and for 2 minutes in a blender. Heat one cup mustard oil to smoking in a karai, reduce heat and drop level tablespoonfuls of the batter into it carefully so that they form into balls (boras). As they fry to a golden brown and come to the top of the oil, remove them with a slotted spoon and leave to drain while you make the sauce. Pour out all but 2 tablespoons of the oil from the pan. Heat the oil to smoking and fry the kala jeera until they splutter. Add the paste mixed in water. After it comes to boil, let it simmer for 10 minutes. Add the boras, mix well with the sauce and remove from the fire. The boras will absorb the sauce, but there should be enough left to drip onto the rice when offering.

1-1/2 tsp asofoetida 14 ozs of pineapple pieces (drained)

Saute the curry powder and lentils in a little vegetable stock or water. Drain and thoroughly mash the pineapple pieces and add them to the pan along with the water (less the amount you used to saute) and bring the lot to a boil. Cover the pan with a lid and simmer gently on a low heat for 20-30 minutes until the lentils are soft and cooked. Ggarnish with tomato slices and offer.

Dal Radish
1 cup toovar dal 2 radishes 1 large tomato 1 tbsps. sambhar powder 1 tsp. jaggery 2 tbsps. finely grated coconut tsp mustard seeds 1 tsp asofoetida 2 sprigs of curry leaves 6 whole cashew nuts 2 tbsps. ghee Salt to taste

Soak the dal in water for one hour. Scrape and cut radish into round pieces. Heat oil in a kadai and fry the mustard seeds. When it splutters add chopped tomato, curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes. Add drained toovar dal and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked.

Karnataka Moong Sprout Curry

2 tbsp. ghee salt to taste 1/2 cup tamarind (imli) paste Make paste of: 1/2 fresh coconut (1 cup grated) 1" piece ginger Roasted together for paste: 1 tsp. coriander seeds 3 dry whole red chillies 1/2 tsp. methi (fenugreek) seeds 1/2 tsp. cumin seeds

Add water to sprouts until covered. Add salt and whole green chilli. Boil and simmer, covered, till sprouts are tender. Heat ghee in a heavy pan, add cumin and mustard seeds. Allow to splutter, add curry leaves and asafoetida. Stir, add paste, stir, add tamarind water, bring to a boil. Add sprouts, and some of its drained water. Simmer for 3-4 minutes. Offer hot.

Lobia (Black-eyed Peas in Ginger Tamarind Sauce)

1 cup dried black-eyed peas 2 tsp grated ginger root 1/2 tsp chili powder 1/4 tsp tumeric 1-2 green chilis, chopped 1 tbsp tamarind paste 1/2 tsp cumin seeds 1-1/2 tsp asofoetida 1/4 tsp garam masala 2-3 tbsp cilantro leaves

Rinse and soak beans for a couple of hours in at least 3-1/2 cups of

Mungochi Ki Sabzi
For the Mungochis: 500 g. moong dal, soaked 4-5 green chillies, chopped fine a small piece of ginger, julienned 1/4 tsp. sesame seeds ghee for deep frying For the Masala: 2 tomatoes 3 inches Ginger a bunch of chopped coriander leaves Ghee for frying 1 tsp. asofoetida 1/4 tsp. cumin seeds

Grind the moong dal to a coarse paste using just a little water. Mix in green chillies, ginger and sesame seeds. Heat ghee and drop in tiny dollops of the mixture and fry till brown and crisp. Drain and set aside. Heat 3 tbsp. of ghee and fry cumin seeds. Brown lightly and add the ground masala paste and fry till browned. Add a little water and allow it to simmer. Heat water separately in a vessel put in the fried mungochi balls and allow it to soften. Drain and add to the masala mixture. Let it simmer for ten minutes but do not allow the gravy to become too thick. Garnish with coriander leaves. Offer hot.

Nepali Masaura and Potato Tarkari (Stewed Potatoes and Sun-Dried Lentil-Vegetable Balls)
For Masauras: 4 cups split black lentil, soaked overnight 2 cups finely chopped radish and cauliflower 1 teaspoon freshly ground black pepper teaspoon asofoetida

1 teaspoon ginger paste 1 teaspoon chili paste 1/2 teaspoon turmeric 1 teaspoon asofoetida 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground black pepper 2 cups milk 5 tablespoons ghee Salt to taste Chopped cilantro for garnish

For Masauras: In a blender, combine soaked lentils, water, salt and pepper to a smooth paste and put in large bowl. To the lentil paste, add chopped vegetables and mix thoroughly. Make 1 inch balls of the mixture and arrange them on a baking sheet. Allow them to sundry until the ball are completely dehydrated. (Food dehydrator can be used instead.) Package the dehydrated lentil balls in air-tight container until ready to use. For Tarkari: Heat three tablespoons of ghee and fry masauras until golden brown. Reserve in a large plate. To the same pan add the remaining ghee. Fry fenugreek and cumin seeds until dark. Add potatoes, salt and pepper and fry on low heat for ten minutes or so until potatoes are lightly browned, cooked half way. Add cumin and coriander and stir for a couple of minutes. Add browned masauras to the potato mixture followed by tomatoes and milk. Cover and allow to simmer for 10-15 minutes or until the potatoes are cooked tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro.

Papad Sabzi
2-3 medium sized papads 1 tbsp. curds 1/2 tsp. chilli powder 1-2 pinches turmeric 1-2 pinches asafoetida

Break the papads into 1" squares. Heat ghee in a saucepan and add seeds until they splutter. Add asafoetida, chilli powder and curds simultaneously. Stir till curds brown Add turmeric, water and salt. Boil. Add papads and coriander. Boil for 3-4 minutes. Offer hot with chappatis.

Patholi
Chana Dal 1 cup Moong Dal 1 cup Arhar Dal 1/4 cup Asofoetida 1 tsp Salt to taste Ghee for frying Seasoning: Mustard Seeds 1 tsp Asfoetida A Pinch Urad Dal 2 tsp Red Chillies 3 Turmeric Powder 1 tsp Curry Leaves a sprig

Wash and soak the dals along with the split red chillies for 2 to 3 hours. Drain and grind the dals coarsely. Heat ghee and fry the asafoetida, mustard seeds, urad dal and red chillis. When mustard seeds crackle, add curry leaves and fry for 2 to 3minutes, then add the ground paste. Keep it medium flame and fry till the paste turns slight brown. Add ghee as needed.

Punukula Koora (Green Gram Dumplings in Tomato Gravy)

For Dumplings:

For Gravy: tomatoes 1 large jeera powder 1 tsp dhania (coriander) powder 1 tsp chilli powder tsp turmeric tsp fresh coriander for garnish Ghee for frying

Soak the dals in water along with the chillies. Drain the water and grind the dals coarsely with the jeera and the chillies. Make them into small balls. Heat the ghee and deep fry the balls, then set aside to drain. In a little hot ghee fry the remaining seasonings and the tomato and salt, adding a little water as needed. Add the dumplings and cook for about 2 minutes. Add chopped coriander and offer hot.

Rajhastani Dal Bati (Puffed Dough Dumplings With Lentil Curry)

For Dal: 2 cups rajma beans 3/4 cup whole black gram (urad dal) Pinch of soda bicarb 2 tomatoes, chopped finely 2 tsps garam masala powder 2 tsps chilli powder 1 tsp turmeric powder 1 tsp asofoetida 1 tbsp ginger paste 2 green chillies, slit lengthwise 2 tbsps cream 4 tbsps ghee 1 cup coriander leaves, chopped finely Ghee Salt to taste For dumplings:

little ghee fry the ginger paste and tomatoes. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour cream and ghee over top and simmer with lid on. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and let the dough balls rest for one hour, then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Offer the hot dumplings for dipping into the dal.

Rajhastani Gatte Ki Sabzi

1-1/2 cups Gram flour 1/2 cup Curds 1/2 tsp Cumin 1/2 tsp Red chilli powder 1/2 tsp chopped Ginger 1 tbsp chopped Mint 1 tbsp. chopped Coriander 1 tsp Ghee Salt to taste Baking soda, a pinch Ghee for frying For Gravy: 2 cups Curds 1 tsp Red chilli powder 2 tsp Coriander powder 1/2 tsp Turmeric powder 2 tbsp Ghee 1/2 tsp Mango powder 1 tsp Cumin seeds 1 pinch Asafoetida Salt to taste 1/2 tsp Garam Masala

Mix all the ingredients to make a hard dough, adding very little water. Divide into 6 cylindrical rolls. Boil 2 cups of water and add the Gatta rolls. Cook for 10-15 minutes. Keep water aside and slice

Rajasthani Saadi Kadhi (Gramflour Curd Curry)

For Curry Base: 1 cup Curd 1 cup Besan 1- Tsp Salt 1 Tsp Turmeric Powder 2 cup Water For Seasoning: 2 Tbsp Ghee A pinch Asafoetida 1 Tsp Anise seeds (Hindi Sauf) Tsp Fenugreek Seeds (Methidana) Tsp Mustard Seeds (Rai) Tsp Cumin Seeds 1 Tsp Red Chilli Powder 3 cups Water Few Curry Leaves Chopped Coriander Leaves

Whisk the curry base Ingredients together and set aside. Heat ghee and fry the anise, mustard and cumin seeds till they splutter, then add the fenugreek, curry leaves, red chili powder and asofoetidfa. Don t over-fry the fenugreek or it will be bitter. Add the prepared Curd mixture (curry base) to it and stir well, with no lumps. Add water and simmer well. Garnish with chopped Coriander Leaves and offer hot.

Rajasthan Shahi Gatte

7-8 ounces besan flour 2 tbsp ghee 1 tsp salt 1 tsp red chilly powder 1 tsp coriander (dhaniya) powder 8-10 ounces curd

through a strainer. Add tsp. salt, tsp red chilly powder, tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat ghee in a kadahi. Add fried jeera to the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes. Turn off the gas. Finally add red chilly powder.

Rajma Butter Masala

rajma - 2 cups tomatoes - 2 butter (salted) - 2 tblspn chilies - 3 salt to taste Garam masala powder 2 tsp Red chilli powder tsp coriander leaves for garnish

Soak rajama overnight. Add salt and fresh water to the rajma and cook until soft. In hot butter fry the chopped chilis until golden then add tomatoes and fry for another 3 minutes on low heat. Add the rajma with water. Add salt, garam masala, chilli powder and coriander leaves. Simmer on low heat until it thickens to a nice gravy.

Rajma Curry
1 cup Red kidney beans (rajma) 1 inch Ginger piece, minced 1 medium size Tomato Salt to taste Red Chilli Powder to taste 1/4 tsp Turmeric powder 1 tsp Coriander powder 1 tsp Garam masala

and fry until crispy, then add the tomatoes and turmeric and cook until nicely done. When ingredients are well blended, add the salt, coriander powder and red chili powder. Add the pressure cooked beans and about a cup and a half of water. Cover and simmer to get the desired consistency, then add the garam masala, stir well and cook for 2 minutes. Garnish with Coriander Leaves and offer hot.

Red Dal Curry

1-1/2 C red lentils 3-1/2 C water 6 Serrano chilies (or 3 jalepeno), quartered tsp turmeric Salt to taste Ghee for frying 1 cup chopped tomatoes 1 inch grated fresh ginger 1 tsp asofoetida 1 Tblspn panch phanon 4 dried small red chilies

Cook the lentils in water. Make a mash of the tomato and ginger. Rinse lentils well, add water, serrano chilies, turmeric and salt. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10 minutes. In a little ghee fry the tomatoes and ginger and continue cooking until the tomatoes get nice and soft (approximately 8 minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary. Mix the tomatos into the lentils. In hot ghee fry the panch phanon until the seeds begin to pop, then add red chilies and fry for another 15 seconds, until they turn a little darker. Stir this mixture into the lentil/tomato mixture and offer.

South Indian Channa Masala

1 Tbspn Jaggery or brown sugar 2 tblspn Tamarind paste For Garnishing: Green Chillies Slit in two Lime Slices Tomato Slices Garam Masala Chopped Coriander leaves

Wash and soak the Channa overnight. Pressure cook the Channa with salt for 15 minutes. Grind a handful of the boiled Channa with the ginger, turmeric, jeera seeds, chillie powder, and garam masala and make into a fine paste. Add the tomatoes and tamarind and blend well. Add the remaining Channa, salt to taste, mix well and offer.

Sprouted Moong Fresh Chivda

Ghee cup Cumin seeds 1 tsp Chillies, chopped 1 tsp Poppy seeds (khaskhas) 2 tbsps Cashew nut pieces cup Kishmish (raisins) 1 tbsp Grated carrot cup Grated potatoes 1 cup Boiled sprouted moong 1 cup Lemon juice 2 tbsps Chopped coriander leaves cup Grated coconut cup A few curry leaves Salt to taste

Heat the ghee and add the cumin. When spluttered, add the curry

2 cups whole Brown Lentils (Hindi Sabut Masoor) cup split Green Lentils (Dhuli Mooong Dal) 3 Green Chillies, minced 2 inch Ginger, minced 1 Tsp Turmeric 1 Tbsp Salt 4 cups Water 5 Tbsp chopped Coriander Leaves 2 Tbsp Butter 1 Tsp Red Chilli Powder 1 Tsp Chaat Masala 1 Tsp Coriander Powder 1 Tsp Mango Powder Chopped Coriander Leaves For Seasoning: 2 Tbsp Ghee 1 tsp Asafoetida 1 Tsp Mustard Seeds 2 Whole Red Chilli 2 Tomatoes, sliced

Wash the Dals properly and soak them in water for 1 hour. Pressure cook the dals along with green chilli, ginger, turmeric, salt and water for 3 whistles. Prepare the tempering of the Dal by heating ghee in a small kadhai, Add asofoetida and then mustard seeds till they splutter. Add whole red chillis and fry until crispy, then add tomatoes and fry well. In the meantime, transfer the dal to a kadhai and add 3 cups water to it. Mix well and then add the hot tempering to the dal. Add coriander leaves, butter and the masalas to the dal with salt to taste, and stir well. Let the Dal simmer until done. Offer hot garnished with chopped coriander leaves.

Upma
Sooji - upma Rava 1 Cup Ginger 1 " inch piece chopped finely Chilies red or Green 2

Dry roast sooji for few minutes and keep aside. In a little hot ghee fry the chilies and ginger then add salt, water and let it come to boil. Add the sooji gradually. Keep stirring and take care not to let it form lumps. Simmer covered and let it cook for 5 minutes.

Upma Kozhakattai
Rice Rava 1 Cup Water 2 Cups Salt to taste Ghee 1 tbsp Mustard seeds 1 tsp Urad dal 1 tsp Channa dal 1 tsp Ginger 1 inch minced Green Chilies 2, minced Curry Leaves a sprig Asofoetida 1 Tsp.

Coarsely grinding the rice in a mixer to make the rice rava. Heat a little ghee and fry the seasoning. Add water and salt. When it reaches boiling consistency gradually add rice rava and simmer to very low flame. Cover and cook stirring frequently. Cool and shape into oval sizes and steam cook for 2-3 minutes. Offer hot or cold.

Vegetable Upma
2 cups Rava 1-1/4 tsp salt 4 cups water 1 cup blanched vegetables tsp asafoetida

Dry roast the rava until it darkens a few shades, but don't let it burn. Heat the ghee and fry the mustard seeds till they pop, then add the urad dal. When it turns slightly brown add red and green chilies and saute till soft. Add the vegetables and saute some more. Add 4 cups of water, salt and asofoetida. When the water boils add the rava while stirring constantly. After 2 or 3 min, cover the pan and cook over a low flame for 7 minutes. Offer hot or warm.

FUDGE Barfi Chikki Fudge (Below) Kalakand Katli Mohanthaal Pak Patisa Sandesh

7 Cups Sweet
1 1 3 1 1 Cup Milk Cup Gram flour Cups Sugar Cup Grated coconut Cup Ghee

Heat a pan and roast gram flour for 2-3 mins and set aside. Then add Sugar, mix well, cook for another few minutes. Then add all the remaining ingredients and mix well. Cook on medium heat until it becomes a soft paste, stirring constantly. When it becomes thick, pour it into a large greased plate. When it cools a little, cut into cubes and offer.

Coconut Delight
Grated Coconut - 1 cup Sugar - 3 cups Cardamom Powder - 1/2 tsp Ghee - 1 cup Milk - 1 cup Besan - 1/2 cup Rava - 1/4 cup

Fry the rava slightly in some ghee. Then mix all the ingredients in a heavy bottomed pan and heat up over a low heat. Stir continuously for about 15 - 20 minutes, or till the mixture leaves the sides of the vessel. Pour over a greased plate and when it starts to cool down, cut into diamond shaped pieces.

Ghee - 2 cups Cardamom - 2 Cashews - 6

Fry the dhals until golden brown in a little ghee. Let cool for 5 - 10 minutes. Grind the fried dhals and other ingredients (except sugar and ghee) into a fine paste adding very little water. In a heavy bottomed vessel, heat up the sugar without adding water. Let it dissolve completely and form a thick syrup. Add the ground paste and the ghee and mix everything together. Stir continuously over a medium flame. Remove from heat once it no longer sticks to the sides of the vessel. Add the cardamom and cashew pieces. Pour over a greased plate and cut into diamond shaped pieces.

Dry Fruit Fudge

1 liter milk 1 tsp. ghee 1 cup sugar 1 cup coarsely chopped walnuts 1/2 cup raisins 1/2 cup coarsely chopped cashewnuts 24 walnuts, chopped

Grease a baking tray. Melt the ghee in a non-stick pan. Swirl the pan to completely coat the bottom of the pan with the ghee. Add the milk and stir constantly to avoid sticking to the bottom of the pan. Cook until it thickens a lot. Now add sugar and keep stirring till the sugar is dissolved. Add the nuts and the raisins. Pour the mixture into the greased tray. Level with a spoon. Using a sharp knife cut the fudge into diamonds and cool in the refrigerator.

Goan Dodol

Extract thick and thin juice from coconuts. Mix flour and thin juice and continue stirring all the time. Add some jaggery and continue stirring. As mixture thickens, add remaining jaggery and keep stirring. Then add thick coconut juice and stir, adding nuts. When mixture begins to leave the sides of the vessel and oil begins to ooze the Dodol is done. Pour into a flat plate, cut, and offer.

Pure Milk Cake

Milk - 1 litre Rava - 2 tsp Sugar - 2 cups Ghee - 1/2 cup

Mix milk, rava and sugar and heat to boil. Then keep on stirring in medium heat until it becomes thick. Now add ghee and stir until it becomes non-sticky. Pour in a large plate and cut into diamonds.

Puttu
Cream of Rice - 1-1/2 cups Powdered Jaggery - 2 cups Cashews - 5 Ghee - 1/4 cup Thoor Dhal - 2 tsp Grated Coconut - 2 tsp Cardamom - 2 Salt - 1/4 tsp

Fry the cream of rice in a dry kadai. Soak the thoor dhal in warm

cool in a large plate.

Sri Lankan Kiribath

Thick coconut milk (480ml) - 2 cups Rice Basmati or red rice - 2 cups Water (720 ml) - 3 cups A pinch of salt

In a pan, put together the washed rice, the water, salt and cover with a lid. When the rice is well cooked and the water is absorbed, stir in the coconut milk. Let it simmer until the milk is absorbed and the rice is very soft and creamy. Cool slightly and turn out onto a shallow sided dish. Smooth the sides and top to an inch thickness. When cold, cut the kiribath into diamond shapes. Serve with plantains.

Tamal 1-2-3-4 Cake

Ghee (ney) - 1/2 cup Grated Coconut (thengai) - 1 cup Milk (paal) - 1- 1/2 cups Sugar (sarkarai) - 2 cups

As the name indicates, use these ingredients in the ratio of 1 : 2 : 3 : 4. Simply mix all the ingredients together in a heavy bottomed vessel and heat it up over a medium flame. Stir continuously until the sweet no longer sticks to the sides of the vessel. Pour over a greased plate and cut into pieces while still warm, and offer.

Biryani Brinjal Capsicum Coconut Curd Fruited Khichuri & Grains (Below) Lemon & Lime Mint Miscellaneous Royal Tamarind Tomato Upma Vegetable

Adai
Rice 1 cup Urad Daal 1/3 cup Chana Daal 1/3 cup Yellow Split Peas 1/3 cup Salt 1 tsp. Red Chili Powder 1 tsp. Carrot (opt.) 1 Coconut, grated 1/4 cup

Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with Chili Power and salt coarsely, without adding much water. Ferment for about 3 - 4 hours in a warm spot in the house. Add the coconut and grated carrot (optional), heat thoroughly and offer.

Andhra Rice Pongali

1 cup Rice 1 cup Moong dal 1 tbsp Cumin powder 1/4 cup Ghee 1 tbsp Black pepper cup Cashew nuts Coriander leaves, handful Salt to taste

In a little ghee fry the cumin powder and cashews for 1 minute. Add the dal and fry until it turns golden brown. Add rice and 4 cups of water plus black pepper. Add salt and stir well. Pressure cook for 10-

vegetables 2 cups, chopped Jalapeno 4 Ginger 3/4 tsp Cumin 1/2 tsp Coriander 1/2 tsp Asofoetida 1 tsp Turmeric 1 tsp Ghee 1/2 cup Warm water 9 cups

Wash the dal and rice, rinse and replace fresh water. Put in a rice cooker. Add vegetable pieces (broccoli, cauliflower, sweet peas, long beans, carrot, corn, etc.). Add four jalapeno peppers, minced, and ginger, ground cumin, ground coriander, turmeric, and ghee. Stir well. Add warm water, put the lid on the cooker and cook until done.

Bangladesh Bhuna Khichuri #2

Moog Daal 1/4 cup Moshoor (masur) daal 1/4 cup Rice 1/2 cup Potato 3 or 4 Cauliflower 1/2 head Cumin 1/2 tsp. Ginger 1 tsp minced Tomato 1/2 Green chilli 1 or 2 Sugar 1 tsp Salt to taste Water 4 cups

Fry moog daal until light brown. Add water and boil the daal for a few minutes. Add moshoor daal and rice and steam it. Fry big pieces of potato and cauliflower in ghee and set aside. In a little more ghee, fry the ginger, cumin seeds, chopped tomato, green chilli, salt

Moong dal 1 cup Basmati Rice 2 cups Finely diced ginger 2 tsp Salt 1 tbsp Cinnamon Sticks 2/3 Bay leaf 2 small Turmeric 1 tsp Ginger powder tsp Chilli powder tsp Ghee 1/2 cup Cloves 4/5

Wash the rice. Fry the dal separately for a while. Lightly fry in ghee the ginger and bay leaves, then add the rice, dal, and salt. Fry for about 10 minutes on medium to medium high heat. Add five cups of boiling water and the salt. As soon as the water comes up to boil, put a lid on it. Simmer on low heat for 20/25 minutes.

Bengal Char Daler Khichuri

cup Rice cup Arhar Dal cup Matar Dal cup Cholar Dal cup Coconut -- Grated Ghee and mustard oil for frying 4 Cloves 1 Inch Cinnamon 2 Bay Leaves 1 Tsp Cumin Seeds 2 Red Chilles 2 inches Ginger 4 Green Chilles 1 Tsp Sugar Salt to taste Water

Bengali Khichdi
1 cup basmati rice 1 cup masoor dal 1 tbsp. channa dal 1 bay leaf 3 green cardamoms 1 inch stick cinnamon 3 cloves 1/2 tsp. cumin seeds 10-12 baby potatoes washed clean 1/2 cup peas shelled 1 carrot diced 1 tsp. ginger grated 3-4 green chillies finely chopped 1 tbsp. coriander finely chopped 1/2 tsp. turmeric powder 1 tsp. asofoetida 1/2 tsp. garam masala powder salt to taste 5 cups water 4 tbsp. ghee

Drain dals, rice in a colander, soak for 30 minutes, and set aside. Save this water for adding later. Semi-crush spices (cardamom, cinnamon, cloves) Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bayleaf, crushed spices, splutter. Add ginger, chillies, stir fry for a moment. Add potato (with skin), stir fry for 2 minutes. Add carrots, peas, turmeric, garam masala, asofoetida, salt. Add dals, rice and gently stir fry for 1 minute. Add enough water to drained water to make 5 cups total. Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander, and offer.

Bise Bela Bath

2-4 tsp of grated coconut 6 dry chillies One big tomato 1-1/2 cups of rice 1/2 cup of toor dhal 2 pinches of turmeric 1 tsp asofoetida Salt 2-1/4 tsp Mixed vegetables (like peas, carrot, beans, brinjal, potato, etc)

Fry the spices and make a thick paste of masala out of it. Make a diluted paste of tamarind with 6 cups of water. Add to it all the vegetables, salt and turmeric, until the vegetables are half cooked. Add the masala to the vegetables and allow it to cook for 5 minutes. Add the chopped tomatoes, rice, and toor dal and let it cook for 5 minutes on low heat. Stir well and pressure cook it until done. Garnish with coriander.

Black Masala Kichidi

1 cup rice (washed & soaked for 1 hour) 1 cup yellow moong dal (washed & soaked for 1 hour) 1 handful green moong dal 1 bay leaf 1 stalk curry leaves 1 tbsp peanuts whole 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1 large potato peeled & chopped like french fries 2-3 whole red dry chillies 1-1/2 tsp asofoetida salt to taste 1/2 tsp garam Masala 2 tsp black masala (maharashtrian style) 1 lemon 1 tbsp chopped coriander 3 tbsp ghee 6-7 cups water

Carnatic Bissi Bale Bath

1-1/2 cups rice 1-1/2 cups toor dal 3 cups diced mixed vegetables 1 small brinjal diced 1-1/2 tsp ginger paste 1 cup tamarind pulp 1/3 cup jaggery 1 cup ghee 1-1/2 tsp mustard 1/2 tsp cumin seeds 1 small bunch curry leaves 1 tsp asafoetida 2 tbsp coriander powder 1 tsp sambar masala 1 tsp chilli powder 1 tsp turmuric powder Salt to taste Bissi Bela Bath Masala: 1 tsp oil 1 tsp methi seeds 1 tsp cumin seeds 2 tsp coriander seeds 5-6 pepper corns 1" piece cinnamon 2 tbsp grated coconut 1 small bunch curry leaves 3 red chillis

Roast the spices until brown. Grind in a dry grinder. Wash and soak rice and dal for some time. Pressure cook dal with one whistle only, until just half done. In hot ghee fry the seeds, curry leaves and ginger for a few minutes. Add all the vegetables and rice. Add 8-10 cups of water. When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery, cover and let it cook till the rice is done. If rice is not done add some more water

11/2 pints water (6 tea cups) 4 to 6 ozs chana dal (125-800 grams) 1/4 teaspoon red chilli powder 1 teaspon peppercorns 4 cloves 1" cinnamon piece 1 bay leaf 2 big cardamoms 1 teaspoon black cumin seeds 1 teaspoon asofoetida 5ozs ghee (150 grams) Salt to taste

Soak the dal for 15 minutes and boil in salted water until tender, and each grain is seperate. Put in a strainer to remove excess water. Set the dal aside. Fry the bay leaf, cloves, cardamoms and cinnamom until brown. Add the water, rice, salt, peppercorns, asofoetida, red chilli powder and cumin seeds and cook on medium fire until - tender and water is absorbed . Fry the boiled dal in 1 oz ghee for a few minutes, and mix it lightly into cooked rice. Serve hot

Cauliflower Potato Khichuri

Rice: 30 cup Moong dal / lentil: cup Potatoes: cup Cauliflower: cup Cumin seed: 1/2 tsp Green chilli sliced: 1 Sugar: 1 tsp Salt to taste Bay leaf: 1 pc Turmeric powder: 1/2 tsp Red chilli powder: 1/2 tsp Cumin powder: 1/4 tsp Ghee for frying Water: 500 ml Sesame seeds (Niher) to garnish

completely cooked and have a semi-solid consistency. To serve pour 1 tsp of ghee over the top, add niher (sesame) seeds and sliced green chillies and the fried cauliflower and potatoes.

Ek Top Nu Dal Bhat

2 cups uncooked rice 1 cup toovar dal 2 to 3 pinches asafoetida 2 pinches soda-bi-carb 1/4 teaspoon turmeric powder 5 small potatoes 4 to 5 small brinjals 3/4 cup green peas 4 tablespoons ghee For masala: 2 teaspoons coriander 2 teaspoons cumin powder (dhana-jeera) 4 teaspoons sugar 2 teaspoons chilli powder 1/2 grated fresh coconut 4 tablespoons chopped coriander 1 teaspoon asafoetida 1/3 cup buttermilk Salt to taste

Make criss-cross slits on the potatoes and brinjals, taking care not to separate the segments. Stuff the slits with about half of the masala mixture. Wash the rice and dal separately. Heat the ghee, add the asafoetida and the toovar dal and fry for 2 minutes. Add the soda bicarb, turmeric powder and 2 cups of water. Cover and cook for at least 5 to 7 minutes. Spread the vegetables, cover with the rice and continue cooking. In another vessel, heat about 2 cups of water and add 1 tablespoon of salt and pinch of turmeric powder. Pour this water, a little at a time, over the rice. Cook until the rice is done. Sprinkle the remaining masala mixture over the rice. Mix lightly. Serve hot with ghee and buttermilk. Stir this as little as possible

3/4 cups Split peas, soaked 7 cups Boiling water 1/2 lb Carrots, sliced 1 sm Cauliflower, cut to florets 1/2 lb Green beans, sliced 2 cups Green peas, fresh or frozen 1-1/2 tblsp Ginger, grated 2 Green chiles, seeded & chopped 2 Bay leaves 1/4 cup Ghee 1/4 tsp Turmeric 1 tsp Asofoetida 1/4 tsp s Cayenne 1-1/2 tb Salt 3/4 tsp Sugar 2 Tomatoes, seeded & chopped 1/4 cup Ghee 1/4 cup Coconut, chopped 1 1/4 tsp Cumin, ground & roasted 1 1/4 tsp Coriander, ground & roasted 1 1/4 tsp Sambhar spice 2 1/2 tblsp Cilantro, chopped

Wash rice and lentils. Place in a large pot along with the boiling water. Cover and return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves and ghee. Stir in the turmeric, cayenne, asofoetida, salt and sugar. Cover and cook slowly for 30 to 40 minutes, be careful not to allow it to burn. When cauliflower florets are cooked, remove them and set aside. Stir in the tomatoes and continue cooking over a low heat until the dal and the rice are all blended together. Heat remaining ghee in a large skillet, stir in the coconut and add the rice and bean mixture. Stir gently over a low heat. Add remaining spices and return cauliflower to mixture. Offer hot.

Green Khichdi
1 bunch of Spinach

Boil the spinach in water and after draining the water make a puree of spinach and set aside. Pour ghee in a pan add cumin seeds and sliced ginger. Fry it for 2-3 minutes then add salt, turmeric powder and the puree of spinach along with the soaked rice, after draining water from the rice. Fry it for some time and then add water to it as needed. Cook it till done.

Gujurat Masoor Dal with Rice

3-4 ounces Basmati rice 1/2 cup masoor dal or toor dal 1 tsp cumin seeds 2 slit green chillies 3-4 ounces cauliflower pieces 2 tbsp diced carrots 1/4 tsp turmeric powder 1 sliced tomato 1 tsp asofoetida 1 tbsp chopped coriander 2 tsp ghee Salt to taste

Cook the rice. Cool and set aside. Cook the dal in pressure cooker. Add 2 1/2 cups of water to the cooked dal and beat well. Heat the ghee and fry the cumin seeds for a while. Add the green chillies and asofoetida and cook for a while. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame. Finally, add the tomato and chopped coriander and cook for a few minutes. Serve the dal on top of the cooked rice.

Karnataka Bise Bele Hulianna

1 cup tuvar dal, whole, boiled 2 cups Basmati rice, cooked and drained l/2 cup tamarind pulp

 a coconut, grated 1 tsp garam masala Ghee Salt to taste

Fried in a little ghee and grind to a paste: coriander seeds, red chillies, chana dal, urad dal, fenugreek seeds, asafoetida, coconut, and garam masala. Mix cooked rice and dal. Add salt, mix gently and cook together for 2 minutes. Mix the ground masala and curry leaves with the dal and rice. Add the tamarind pulp and salt to taste. Boil and remove. Garnish with coriander leaves, cashew nuts and ghee.

Khichdi #1
2 cups rice cup moong dal with skin 2 tbs ghee 2 green cardamom Salt to taste 2 cups water

Wash the rice and dal and soak in water for 30 minutes. Drain and set aside. Heat ghee in a pan. Lightly saute the rice and dal till it is well coated with ghee. Add the cardamom, salt and water. Bring it to a boil. Cover and cook for 10 to 15 minutes or till the rice is cooked.

Khichdi #2
2 cups rice 1 cup pesara pappu (split mung dal) 1 cup of chopped vegetables (green beans, carrots, peas, etc.)

Fresh cilantro (kotthimeera) to garnish

Start cooking rice and pesara pappu together with water, 1 tsp turmeric and salt to taste. Heat 1 tbsp butter, and fry cumin seeds, corriander seeds, dry red chilles, and ginger. Set aside to cool, and grind with grated cocunut to make a masala. Heat 1 tbsp butter, and saute dondakaya for a few minutes until partly done. Add vegetables and saute for a couple more minutes. Add masala and fry for some more time. Add partially cooked rice and pappu, and close lid till done. Garnish with fresh cilantro and offer hot.

Khichuri #1
1 cup Basmati rice 2 cups Moong dal (Lentil) 3 medium Potatoes peeled and cut into big pieces 1 medium Cauliflower cut to 7-8 pieces cup Peas 2/3 cup Carrot cut into big pieces 2 Tomatos, halved 3 Green Chillis sliced 1 tsp. Red Chilli paste 1 tsp. Cumin seeds (jeera) 1 tsp Coriander paste (dhania) 2 tsp Cumin paste 1 tsp Ginger (adrak) paste 1/2 shredded Coconut 3 Bay leaves (tejpatta) 1 tsp Turmeric (haldi) Ghee

Roast the moong dal till it is golden brown. Heat 9 cups of water in a big vessel with wide top and as soon as the water starts boiling add moong dal and boil it for 10 minutes. Add rice and boil for another 8-10 minutes. Add the vegetables and salt and boil with the rest till

Khichari #2
1/2 cup split peeled mung beans 1 cup basmati rice 3 tablespoons ghee (clarified butter) 1/3 cup raw cashews 2 teaspoons cumin seeds 1 small jalapeno chile, chopped 2 tablespoons grated ginger root 1 teaspoon ground turmeric 1 teaspoon asafetida 1 small cauliflower, divided into florets 5 to 6 cups water 1 1/2 teaspoons salt 1 tablespoon butter 2/3 cup frozen peas, thawed in warm water 1 cup coarsely chopped tomatoes 1/2 cup cilantro leaves Lemon wedges Yogurt

Place mung beans and rice in strainer and rinse well. Heat ghee in a heavy pan. Add cashews and fry until golden. Remove and set aside. In same oil, fry cumin, chile and ginger until lightly browned. Add turmeric and asafetida. Add cauliflower and stir until well mixed with spices. Cook gently 5 to 10 minutes. Add mung beans and rice. Add 5 cups water and bring to boil. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed. Mixture should be moist and creamy. If too dry, add remaining 1 cup water. When done, fold in salt, butter, peas, tomatoes and cashews. Serve topped with cilantro. Accompany with lemon wedges to squeeze over mixture and with yogurt.

Moghlai Kichidi

3 cardamom 1 tsp asofoetida 3" cinnamon stick 1 bay leaf 2 tbsp ghee Salt to taste

Wash and soak rice and green gram together. Make a powder of the dry spices, except bay leaf. Make a coarse paste of chilies and ginger. Set aside. Heat ghee in a pan and add the bay leaf, spice powders and curry leaves and mix. To this, add 3 cups of water and bring to a boil. Add the soaked rice and green gram. Add the salt and cook till done. Garnish with cashew nuts fried in butter, and offer.

Pongal
1 cup Rice 1 cup Green Gram (split) 15 nos. Black Pepper 1 no. Bay leaves 2 tbsps. Ghee tsp. Cumin Seeds 2 pinches of Asafoetida Salt to taste

Wash and drain the dal and rice together. Place in a colander till all the water is drained. Heat ghee, add cumin seeds, bay leaf, black peppercorns, asafoetida, rice and dal. Gently stir for about 5 minutes. Add water and salt and cook covered till done. While cooking it is important to keep adding more water if the recipe turns dry. Offer hot with yoghurt.

1/4 tsp asofoetida 1.5 tsp chopped green ginger salt to taste

Wash the dal and rice and cook them together with about 6 cups of water. Takes about 20 minutes for rice and dal to become tender in simmer. Most water would have been gone by now. Heat up some ghee and fry the cashews till light brown. Add the cashews to the already cooked rice/dal. In the same ghee fry the cumin, black pepper, asofoetida and green ginger. When the peppers burst, it is time to add this to the rice/dal. Add salt to taste. Let the mixture simmer for about 10 more minutes. Pour in the rest of the ghee and mix well.

Pujor Bhoger Khichuri

1 cup Basmati rice 1/2 cup split moong dal 1/4 cup split urad dal 1/4 " cinnamon stick 2-3 cloves 2-3 green cardamons 1 bay leaf Ghee for frying Turmeric powder 1/2 tsp Chilly powder 1/2 tsp Salt to taste 1/4 cup peas - shelled 1/4 cup cauliflower 2 small red potatoes - cleaned and quartered 2-3 jalapenos/ green chilies 1 1/2 tsp Ginger paste 1/2 tsp Cumin paste

Clean and wash the dals and rice separately. Get the pastes and

Rice Kitchedi
2 cups Rice 1 cup Tur Dhal 5 Cloves 2" pc Cinnamon Cardamons 5 6-8 Tomatoes 4 - 6 Green Chillies slit in two Mint leaves 12 - 15 Coriander leaves- a bundle Ginger paste 1 tspn. Salt to taste cup Ghee Curry Leaves few Water 3 Cups

Wash the Dhal and cook with a little Turmeric, then set aside. Drain the water from the Dhal and set aside. Fry the spices in a little ghee until browned, then add the slit chillies, mint and half of the coriander leaves. Add the salt and ginger paste and fry to 2 minutes more, then add chopped tomatoes, and the washed drained rice, and fry for a few minutes more. Add the cooked Dhal, mix well, add the 3 cups of water and cook for 8 to 10 minutes. Serve hot.

Sakkarai Pongal
1/2 cup moong dhal 1 cup rice Jaggery 1/3 cup Ghee 1-1/2 cups Saffron, 2 pinches 1 tsp Cardamom powder cup cashew nuts, chopped cup dry raisins

powder and saffron for flavor. Add a cup of ghee. Mix well. Garnish with cashew nuts and raisins roasted in ghee.

Tamil Nadu Venn Pongal

2 cups Rice 1 cup Moong Daal 1.5 tsp Black Pepper 1 tsp Cumin 6-8 Cashew nuts 2 inches Ginger Salt to taste Sprig of Curry leaves Ghee for frying

Roast the Moong Daal until it turns light brown. Mix the roasted daal with rice and cook it in a rice cooker with roughly 2.5 times the amount of water. Break the cashew nuts into small pieces and have minced ginger, powdered cumin and black pepper handy. Fry the cashew nuts in ghee and when it turns light brown add cumin and pepper along with ginger and curry leaves, and fry a little more. Empty the fried stuff into the cooked rice & daal. Add salt as desired and mix thoroughly.

Tengai Sadam
3 cups Basamati rice 3 tbspns Channa Dhal 3 tbspns Urud Dhal 6 -8 Dry Chillies Salt to taste 3 Tbspns Ghee 1 tspn Mustard seeds 1- tspn Urud Dhal 2 - 3 cups fresh grated Coconut

powder to the cooked Rice. Fry the mustard seeds and 1- tspn Urud Dhal, add the Asafetida and Curry leaves. When the Urud Dhal stars turning brown, add the grated coconut and fry till Coconut turns a golden brown. Add to the Rice and stir gently till all the grains are coated.

Tirupathi Katte Pongali

2 cups rice 1 cup moong dal 1/4 cup ghee 1/4 cup cashew nuts, broken 2 tbsp of black or red pepper 2 tbsp of cumin seeds (jeelakara) salt to taste

Cook rice and dal (mixed) adding salt. Hheat the ghee and add pepper, cumin seeds and nuts to it. Then add it to the rice and mix well. Offer hot.

Venn Pongal
2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1-1/2 tsp lightly crushed cumin 1 tsp turmeric Salt to taste Sprig curry leaves 1 inch chopped ginger 5-6 tbspns ghee Handful cashews

INSTANT PICKLES

Aloo Matar Pickle

Small potatoes boiled and peeled and dried - 2 pounds Peas shelled & boiled & dried - 2 cups Ginger ground to paste - 3 inches Lemon juice - 1 1/2 cups Rai powder (mustard powder)- 1/4 cup Salt - to taste Red chilli - 3 Haldi (Turmeric)- 3 tsp. Asofoetida - 1 tsp. Kasuri methi (dried fenugreek leaves) - 2-3 tsp . Mustard oil - 1 cup

Boil or microwave the potatoes and peas separately. Peel potatoes. Spread on a tray so that the extra water dries up. Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with lemon juice. Heat oil. Add ginger paste and fry till light brown. Add the lemon juice with the spices to the ginger paste. Mix well. Add the peas and potatoes. Cook further for a minute. Mix well and remove from fire. Cool and fill in a clean jar. Ready for use in a day or two. This pickle should be consumed within a week.

Amla (Gooseberry) Pickle

Amla (gooseberry) - 1/2 Kg Salt - to taste

Boil the amlas in water for 5 minutes. Remove from water. Add liberal salt. Set aside for 5-6 hours for the water to drain out. Deseed the amlas and cut into half or leave them whole. Heat oil fairly hot, then turn off heat. Add to pan the jeera, saunf, methi daana, red chilli powder, haldi and a little more salt. Add the dried amlas. Cook for 1-2 minutes. Cool. The pickle is ready for use the next day. Consume within 2 weeks.

Andrha Gongura Pickle

5 Bunches of Gongura (a sour leaf) 15 red chillis 5 tablespoons ghee 1 lemon size of tamarind Salt for taste 1/4 tsp. asofoetida 1 tsp of mustard seeds

Wash Gongura (mustard greens are a nice substitute) leaves and drain them on a dry cloth till dried. Take a pan and roast the tamarind till moisture evaporates, then set aside. In a little ghee, fry the red chillis, then remove from the pan and set aside. Put 2 tsp ghee in a pan, add Gongura leaves and cook them till soft, Set aside and let it cool. Grind red chillis and set the powder aside. When Gongura leaves are cooled, grind them in a food processor, adding the tamarind and grinding to a fine paste. Remove to a bowl, add salt and red chilli powder, along with spluttered mustard seeds and asofoetida. Keep it in a airtight container.

Apple Pickle
1 green Apple 1 tsp Red Chilli Powder 1/4 tsp fenugreek powder (to be fried and then powered)

and season with mustard and Asofoetida. Put the apple pieces and fry for 2-3 minutes. Then reduce the heat. Add turmeric powder, fenugreek powder, chilli powder, salt and mix well and fry for a minute. Then put off the heat when done. Serve cold and use the pickle within 3 days.

Brinjal Tomato Pickle

Brinjals (chinese eggplants) 1 large tomato 2 tbls ghee 1/4 tsp tamarind paste 3 green chilles 3 red chillies 1 tsp mustard seeds 1/2 tsp methi seeds 1 tsp cumin seeds 1-1/2 tsp. asafatoeda Salt

Cut the brinjals into 1 inch pieces and put them is salt water. Cut tomato into small pieces. Heat 1-1/2 tablespoons of oil in a sauce pan and fry the brinjal till half done. Add tomato and fry till the brinjal is very soft. Let this cool down. In a separate pan, add 1/2 tablespoons ghee. Add mustard and methi seeds. When mustard begins to splitter, add cumin, asafatoeda and red chillies. Let this cool down too. When the seaoning is cool enough to be put in a grinder, grind together the seasoning, green chillies, salt and tamarind. Mash the fried brinjal mixture well and mix it with the ground paste.

Cranberry Pickle
1 lb of cranberries 2 tsp of chili powder

splutter. Add the fenugreek seeds and lower the heat. Add the chili powder and the asafotida. Add the cranberries and stir for 2 minutes. When it cools down, store it in a dry container until ready to offer.

Golveda ra Dhaniya ko Achaar (Tomato and Cilantro)

1.5 lb tomatoes 1 cup fresh cilantro, chopped 2 green chillis lemon juice 1 teaspoon ginger (minced or paste) 1 tablespoon ghee teaspoon black pepper teaspoon fenugreek seeds teaspoon parsley 1 teaspoon of asafetida Salt to taste

Wash and bake tomatoes in the oven at 450 F (232 C) for 30 minutes, or until skins turn dark. Blend baked tomatoes with cilantro, lemon juice, salt, ginger, pepper, and chilli. Heat oil in medium heat. Fry the asafetida, fenugreek, and parsley for a few seconds, then carefully pour it over tomato and offer.

Green Tomato Pickle

1 3 2 3 3 lb Green tomatoes tsp Mustard seeds tsp Red chili powder tsp Ghee tsp Saltv 1 tsp Turmeric powder

Instant Lemon Pickle

lemon - 12 medium sized salt - 1 heaping teaspoon Chilli powder - 2 Tbl oil - 1 Tbl. Tumeric powder - 1/2 tsp. mustard seeds - 1/2 tsp.

Heat water in a big vessel. When it becomes very hot (do not boil) switch off the heat. Add whole lemons to water and keep lid on tightly for 10 minutes. Strain the water completely and chop lemon into small pieces. Add 1 cup fresh water and cook for few minutes. Add salt and turmeric powder. Remove from fire and allow to cool. Heat oil separately, add mustard seeds. When it splutters remove from fire. Add to the lemon along with chilli powder. This pickle can be served immediately, and stays good for 2 to 3 weeks only.

Instant Mango Pickle

2 Raw Mangoes 1/4 Cup Juggery 1 tsp Fenugreek seeds 1 tblspoon Chilli powder 1/2 teaspoon Mustard seeds 1/2 tsp Turmeric powder 1/2 tea spoon Asofoetida 3 tbsp Ghee Salt to taste

Chop Mango into small pieces. Heat oil in a pan. Add mustard seeds, fenugreek seeds and asofoetida. Heat till mustard seeds crackle. Add cut mango pieces to the pan. Allow to cook, till the mango pieces become soft, then add juggary and salt. Allow it to cook on low flame for 5 minutes, then stir and add chilli powder and

Chana Dal 1Cup Red Chilli 4 Tamarind, Pinch Mustard 1 tsp. Cumin 1 tsp. Salt to taste

Heat a pan, and add Chana Dal, Red Chillis, Mustard and Cumin and fry on low heat. Stir occasionally until Chana turns light brown. Then add the above mixture to food processor, along with a pinch of Tamarind and salt to taste (half spoon) and grind it by adding little water.

Mango & Ginger Juliennes

Mango cut into juliennes (long thin pieces) - 2 pounds Ginger cut into juliennes - 1/2 pound Salt - 1/4 cup Sugar - 1/2 pound Bhuna Jeera (roasted cumin seeds) powdered - 2 tsp Red chilli powder - 3 Tblsp Kala Namak (black salt) - 1 tsp

Peel and cut mangoes and ginger into juliennes (long thin pieces). Apply salt to both for 3-4 hours. Drain out the water. Add sugar. Cook for 5-10 minutes on low flame, till it turns soft. Add jeera, red chilli powder and kala namak. Transfer to a sterilized jar and can be consumed instantly.

Nepali Alu Acchar (Pickled Potatoes)

6 large potatoes

Boil and peel potatoes. Chop them into 1 inch cubes. Heat the sesame seeds in a dry pan till crisp. Remove from heat and let cool. Grind into a fine powder. Mix the sesame powder, chili, salt, turmeric, lemon juice and mustard oil into the potatoes. Blend well, then add green chilies and garnish with coriander leaves and offer.

Simple Mango Pickle

1 mango (big) 2 tsp ghee 1 tsp mustard seeds 1 tsp fenugreek seeds A pinch of asafoetida 1 tsp red chili powder Salt to taste

Cut the mangoes into very fine pieces. Add salt and red chillie powder. Heat 2 tsp of ghee, add mustard seeds. When it splutters, add a few fenugreek seeds and a pinch of asafoetida. Add chopped mango pieces and cover and cook for approximately 5 minutes, until mango becomes soft. Keep stirring occasionally. After 5 minutes turn off the heat and let it cool. Add a little jaggary or a pinch of sugar if you like, then offer.

South Indian Dosavakaya

raw cucumber - 1 Mustard seeds - 4 teaspoons red chiily powder - 1/2 teaspoon salt to taste ghee - 6 teaspoons

South Indian Relish

3 tablespoons grated radish 1 large Green pepper, finely minced 1/2 teaspoon fresh Ginger, finely minced Juice of one Lemon 1/2 cup Coconut flakes Salt to taste

Toss all ingredients and mix well. Offer immediately.

Tamil Mango Pickle

Raw (Unripe) Mango - 1 Salt - 1/ 2 tsp Green Chilies - 3 Asofoetida - a pinch

Cut the mango into tiny pieces. Make a paste out of the salt, chilly and asafetida and add to the mango pieces. Mix well. Adjust salt and chilly quantities according to taste. This type of pickle should be prepared just about 10 minutes before serving

Tamil Mango Ginger Pickle

Raw (Unripe) mango - 1 small Fresh Ginger root - 50 gms Salt - 1 tsp Lemon Juice - 1/2 tsp (freshly squeezed)

Raw (Unripe) mango - 5 small (preferably sour) Venthayam (fenugreek)- 1 tsp Turmeric Powder - 1/4 tsp Asofoetida - a pinch Chilly Powder - 1/4 cup Salt - 1/4 cup Ghee - 2 tbsp Mustard Seeds - 1/2 tsp

Cut the mango into small pieces. Fry the venthayam and asafetida in some ghee and dry grind into a coarse powder. Heat up the remaining oil and fry the mustard. When they are spluttered, add the chilly powder and the prepared powder. Remove from the heat / fire and let it cool down for a couple of minutes. Add the cut mango pieces and salt and mix well. Transfer to a clean dry container. This is best used within a week of preparation.

Tomato Pickle
3 4 4 2 1 3 2 tomatoes karivepaku (curry) leaves kottimeera (coriander) leaves teaspoons tamarind paste tbsp lemon juice green chillies-2-3 tsp ghee

First cut tomatoes, chillies and kottimeera leaves, then heat ghee in a pan and add lemon juice, tomatoes, chillies, kottimeera and karivepaku leaves. Keep the contents in pan for 5 minutes and stir them well but gently, so that tomatoes don't turn to paste. Remove from heat and let cool for 5 to 10 minutes, then put the contents in grinder with tamarind and salt to taste.

When preparing pickles, use a wooden spoon to stir instead of your bare hands, and minimize exposing the pickle to air. Pickles will last longer if you store them in clean sterilized jars. To sterilize jars for pickles and jams, put the jars upside down in a steamer basket and steam for several minutes. The bottles will be fully sterilized ready for any preserve. Wipe the inside of the jars with a cloth dipped in hot salted oil before storing pickle to keep it free of fungus. After refilling a pickle container, rub salt on the mouth of the container to keep pickles fresh. Always remove them from the jar with a dry spoon and not with your hand.

While making pickles, after you extract juice from lemons, cut the peel into small pieces; add salt to taste and steam in a pressure cooker for 10 minutes. Add chilli powder, asafoetida and hot gingelly oil seasoned with mustard seeds to the peel. Voila! Instant lime pickle/

BITTERS Bitter Melon Fenugreek and Neem (Below)

BITTERS & SOURS - FENUGREEK

1 Tsp Asofoetida Tsp Turmeric Powder 1 Tsp Red Chilli Powder 3 medium Tomatoes 2 Green Chillies (seeded) 2 Whole Red Chillies (or less to taste) 1/3 Cup Coriander Leaves, finely chopped 1 Cup Curd (yoghurt) 1 Cup Fenugreek Leaves, finely chopped Salt to Taste

Clean, peel, cube or dice all the vegetables. Roughly chop the ginger. Immerse the Fenugreek in salted water for 15 minutes, then drain well. Whisk the curd and set aside. Chaunce the ginger and asofoetida. Add all the vegetables, turmeric and red chili powder. Fry for several minutes, then add tomatoes and, green and red whole chilis, and fry for another few minutes. Add the yoghurt and fenugreek, salt to taste, and mix well. Stir to keep from burning. Add 1-1/4 cup water and bring to boil. Cover and simmer until liquid is absorbed and vegetables are done.

BITTERS & SOURS - NEEM

Bengali Neem-Bagun
Fresh Neem Leaves - 1 cup Eggplant, cubes into small pieces - 1 cup Cumin (Jeera) - 1 tsp Salt - 1 tsp Turmeric powder - 1 tsp Ghee - 1 tsp.

Crush the neem leaves and gently fry them without oil, being

Neem Begoon
Eggplant, cubes into small pieces - 1 cup Salt - 1 tsp Turmeric powder - 1 tsp Fresh Neem Leaves - 1 cup Panch Phoran - 1 teaspoon Dried red chilis - 1/4 teaspoon Ghee - 1 tsp.

Coat the cubed eggplant with salt and turmeric. Chaunce the panch phoran, dried red chilis and tender young neem leaves until lightly fried. Toss in the eggplant, mix gently together, and fry on low heat until done.

Neem Jhol
Moong dal, 2 tablespoons Potatoes, 2 medium Drumstick, 1 large Eggplant, 1 large Turmeric, 1 teaspoon Cumin powder, 2 teaspoons Salt to taste Mustard paste or powder, 1/2 teaspoon Fresh Neem Leaves, 1 cup Panch Phoran, 1 teaspoon Dried red chilis, 1/4 teaspoon Ghee for frying

Lightly brown the moong, grind to powder, mix with scant water and fry moong vadi in a little ghee. Dice the vegetables and stir fry in ghee until lightly golden. Add turmeric and cumin, salt to taste and a little mustard paste or powder. Add enough water so mixture is a little thin, like stew. Cook until vegetables are done. Make a

Cauliflower Eggplant Gourd & Pumpkin Miscellaneous (Below) Okra Peppers Potato Tomato

Andhra Stuffed Gherkins (Paraval)

2 cups gherkins (dondakaaya) 3 tbsp ghee turmeric powder salt to taste tsp asofoetida 1 tsp red chili powder For the Stuffing: 1 tsp ghee 1 tbsp cumin, roasted and powdered

Wash and cut gherkins (dondakaaya), putting a crisscross along half the length. Mix the stuffing and put it into the dondakaaya. Heat ghee in a big wok and place stuffed dondakaaya in it, frying on medium low flame and occasionally turning gently. Cover the pan and cook till done. Remove the cover and fry for one more minute to remove moisture, if any. Add red chili powder and asofoetida and stir well. Offer hot.

Nepali Cheese-Stuffed Cabbage

1 head fresh cabbage Salt to taste For the Filling: 1-1/2 pounds Paneer, crushed 1 cup cooked rice 2 teaspoons dill weed, minced 1 teaspoon ginger paste 3 fresh red chilies, minced teaspoon turmeric 1 teaspoon cumin powder 1 teaspoon ground black pepper 1 teaspoon asofoetida 1 teaspoon flour

1 tsp asofoetida 2 tablespoons ghee 1 teaspoon chili powder teaspoon jwanu (lovage seeds) Cilantro, chopped for garnish

In a large bowl combine all ingredients except cabbage. Mix well, cover, and refrigerate for at least an hour. In the meantime, core the head of cabbage, steam with salted water till soft. Separate into leaves, and place in ice-cold water. Remove the thick veins if necessary. Spread a cabbage leaf on cutting board, place two tablespoons of filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks or toothpicks. Repeat with other leaves. Rub butter generously on the stuffed rolls and stack in a steamer. Steam till the stuffing is cooked through, about 8-10 min. Transfer the steamed rolls to a large plate. For Sauce: Ina little ghee fry the mustard seeds till they splutter, then add the ginger and chili powder and fry for a minute over low heat. Add tomatoes, broth, jwanu and salt and pepper. Simmer the tomato mixture until the sauce thickens up, about 15 min. Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 min. Garnish with cilantro and offer.

Stuffed Cucumber
18 pieces (2'' long) of cucumber (khira) 4 tbsps ghee For the Filling: 1/2 cup coriander leaves, chopped 1/2 cup coconut, grated 1/2 cup moong dal, cooked crushed 1/2 tbsp green chilli-ginger paste 1 tsp red chilli powder 1 tsp asafoetide Salt to taste

cucumbers. Fry the cucumber pieces in a little hot ghee. Cover and cook on medium heat till cucumber is cooked but tender and crisp, not over cooked. Offer hot.

Stuffed Karelas
8 small karelas 1 large-sized tomato 1 tbsp aniseed 2 tbsp coriander seeds 4-5 tbsp ghee 1/4 tsp turmeric 1 tsp asofoetida 1 tsp chilli powder

Scrape the karelas and make slits. Apply salt liberally in the slits and outside. Leave for 5-6 hrs. Knead them well till they are soft and the bitter salt water is released. Wash with fresh water 2-3 times and squeeze dry. Heat ghee in a kadai, add a few karelas at a time and fry them at low temp till brown. Dry roast aniseed and coriander in a hot kadai and grind. Fry all the spices in ghee. Cool the mixture. Fill the karelas with the masala. Tie with thread to prevent the filling from coming out. Fry few pieces at a time at low temp. Do not add water. Add little amchur or lemon juice, if desired. Remove the thread before serving.

Cutlets, Chops & Fritters Dhokla Idli (Below) Kabobs Kachoris Kofta Miscellaneous Pakora Samosa Vada

Banana Idli
3 ripe bananas cup semolina 4 tablespoons coconut, grated teaspoon bicarbonate of soda Salt to taste 1 tablespoon sugar Ghee to taste

Peel and chop bananas into small pieces. Heat ghee over a low flame and fry semolina till light brown. Cool and keep aside. Mix chopped bananas with grated coconut, semolina, bicarbonate, salt, sugar and one cup water. Stir well. Steam like idlies in an idli mold for 10 - 12 minutes. Serve hot with ghee or chutney powder.

Chilled Curd Idlis

Chilled curds 4 cups Idlis 24 Carrots 1 cup Ghee 1-1/2 tablespoon Coriander leaves 1 tablespoo n Mustard teaspoon Salt to taste Asofoetida tsp chopped green chillies 4

Make idlis as usual way. Cool them. Beat curd adding a cup of water, add salt to it. If preferred 1/2 teaspoon of sugar. Grate carrots and chop coriander leaves. Heat a little ghee and fry mustard. When mustard splutters add asofoetida, pour onto the curds. Keep half the curds mixture aside. Soak the idlis in the other half of the curd mixture and keep in the fridge to chill well. When ready to offer, fry chillies in the remaining ghee. Place the soaked idlis on a serving

Ghee 1 tbsp Semolina cup Grated corn cup Paneer crumbs cup Green chillies, finely chopped 2 Soda-bi-carb tsp Chopped coriander leaves Curd cup Salt to taste For the tempering: Ghee 2 tbsps Mustard seeds 1 tsp A few chopped coriander leaves to garnish

Roast the semolina in melted ghee for a few minutes. Cool. Add the corn, paneer, chillies, salt, coriander and curd. Mix well and keep for 10 minutes. Fill greased mini idli mould. Steam and cook idlis for 10 minutes. Remove from the mold. Just before serving time, heat ghee and add the mustard. When it stops spluttering, add the idlis. Mix well and warm. Sprinkle coriander leaves and serve.

Kancheepuram Idli
Yellow Split Moong Dal - 1 cup Urad Dal - 1 cup Black Pepper - 2 tsp Cumin Seeds - 2 tsp Asafoetida - 1/2 tsp Ghee - 1 tbsp Curry Leaves - 2 tsp finely chopped Coriander Leaves - 2 tsp finely chopped Turmeric Powder - 1 tsp Green Chillies - 5 to 8 finely chopped Ginger - 1 inch piece grated Cashew Nuts - 2 tsp broken into small pieces Raisins - 2 or 3 tsps

cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the idli batter. Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies, fry for a few seconds and mix it with the batter. Add chopped coriander leaves just before steaming the idlis. Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice idlis.

Konkani Banana Idli

3 ripe bananas, mashed cup coconut finely grated 1 cup water pinch of soda bicarb 3/4 cup roasted rava

Mix all the ingredients well to form batter. Fill greased idli dishes with this batter and steam 15-20 minutes. Serve with ghee. (Add little sugar to batter if you like it sweet).

South Indian Rava Iddly

Rava - 2 cups Ghee - 2 thspns 4 cups Curd 2 tspn Baking Powder Salt to Taste 2-3 Green Chillies - finely sliced Water as required cup fried Cashew nuts, broken in halves Coriander leaves 2 tbspns, chopped Shredded Ginger 1-2 tspns For the Seasoning:

cashew nuts and mix well. Fry the mustard seeds, curry leaves and channa dhal and add to the batter. Mix well and leave it to stand for an hour then pour in greased Iddly molds and steam as usual. The Batter should be of thick pouring consistency.

Soya Idlis
1 cup soya beans 1 cup bombay rawa pinch of jeera salt to taste

Soak soya beans for 8 hours. Grind with a pinch of jeera and add bombay rawa. Mix to the consistency of idly dough. Add salt and make idlis as usual.

Steamed Rava Idlis

Rava (sooji or semolina) 2 cups Thick curds 2 cups Water 1 cup Chopped cabbage 1 cup Chopped carrots 1 cup Peas 1 cup Ghee 2 tbsps Eno fruit salt 1 tsps Salt tsp Mustard seeds tsp Chopped green chilli 1 Chopped ginger tsp

Heat ghee in a pan, add the mustard. When it splutters add rava

Chapatis Dosa Luchi Miscellaneous Naan Pancakes Papadam Paratha Puri (Below) Roti

2 cups Maida (regular flour) cups Sooji (semolina) Tsp Salt 5 Tsp Ghee Warm Water to knead the Dough 1 Tsp Ajwain seeds 3 Tbsp dried Fenugreek Leaves (kasoori methi ) Ghee for Deep Frying

Knead all the Ingredients together to make a stiff Dough. Cover with a damp cloth and let rest for one hour. Break the dough in balls and roll them out to desired size (like regular puris). Deep Fry in hot ghee till golden brown. Drain well and offer hot.

Batata Puri
Maida (plain flour) 4 cups Small boiled potatoes 2 Chopped coriander leaves 1 tbsp Crushed green chillies 1 tbsp Cumin powder 1/2 tbsp Milk 3/4 cup Ghee 2 tbsp Salt to taste Ghee to deep fry

Peel and mash the potatoes to a smooth paste. Add the maida, coriander, green chillies, cumin, salt and ghee and mix thoroughly. Pour in the milk and knead the dough well. Set aside for 45 minutes. Roll into small puris and deep fry in hot oil. Makes 25.

Bhatura #1

Sieve maida, baking powder and salt together. Mix ghee and sugar with maida. Add curds. A little more lukewarm water may be added if necessary. Knead well till the dough becomes soft. Cover it with a wet cloth and set aside for four hours. Heat ghee in a frying pan. Make small balls and roll them, flatten and spread a little with your palms and fry in hot ghee. Do not allow them to get brown.

Bhatura #2
1 cup all purpose flour 1 cup yogurt 1/2 tsp. baking powder 2 tsp. ghee Ghee for frying

Make dough and knead well. Set aside in a warm place to rise for at least two hours. When ready, make balls and shape into thick puris and deep-fry.

Dahi Puri
Whole wheat flour 2 cups Maida 1 cup Whole peppercorns, coarsely crushed 1 tsp Cumin seeds, coarsely crushed 1 tsp Ghee 1 tbsp A pinch of turmeric Salt to taste Fresh yoghurt (dahi) to make dough Ghee to deep fry

Blend the flours, crushed spices and turmeric powder. Rub in the

Dough: Maida (plain flour) 400 gm Fresh yoghurt 2 tbsps Baking powder 1 tsp Ghee 1 tbsp Fresh coriander paste 4 tbsps Salt to taste Stuffing: Boiled green peas 200 gm Chillies, finely chopped 3-4 Cumin seeds, crushed coarsely 1 tsp Garam masala powder 1/4 tsp Lemon juice 1 tsp Maida (flour) 1 tsp Butter 1 tsp Salt to taste Ghee for deep frying

Sieve the flour and baking powder together. Add the yoghurt, ghee, salt and some warm water to make a soft dough. Knead gently for a few minutes. Cover with a damp cloth and keep aside for an hour. Knead the dough again for a minute and then divide into 25 equal balls. To prepare the stuffing, mash the boiled peas. Melt the butter in a kadai. Add the crushed cumin seeds. Fry for a minute, add the green chillies, mashed peas, garam masala, lemon juice and salt. Fry for a minute over medium heat. Add the flour and fry over a high flame for a few minutes until the stuffing becomes dry. Roll each ball of dough into a small round. Place a small spoon of the stuffing in the center. Gently lift the edges and close it around the stuffing. Dust a little maida on it and roll out again into thin rounds. Deep fry in hot ghee.

Indori Puri Palak Ki (Central India Puri)

2 cups plain flour 2 tbsp. ghee 1 cup fresh spinach chopped

Wash and boil spinach in very little water. Grind ginger into a paste. Blend spinach with its water and mix till smooth. Sieve flour with salt. Make well in centre. Add all other ingredients in well except ghee for frying. Knead into a slightly stiff but pliable dough. Cover and set aside for 30 minutes. Knead again till smooth. Divide into small portions. Roll into 4" diameter rounds. Heat ghee, then add two puris at a time. Puff by pressing gently with back of flat slotted spoon. Flip and fry other side.

Kobbari (Coconut) Obbattu

Maida (Plain Flour), 1 cup Chiroti Rava (Soji, Fine Semolina), 1 cup Butter, 2 tablespoons Kobbari (Copra, dried coconut), 1 cup (Powdered) Sugar, 1 cup (Powdered) Gasagasa (Khus khus, mildly roasted), 1 teaspoon Cardamom, 6 Saffron, a dozen strands Pachakarpooram (edible camphor), tiny piece

Dough: Mix the dough of maida and rava with a little turmeric and salt, after rubbing in the butter, with water as needed. Let the dough rest for 30 minutes or so. Stuffing: Mix grated and powdered coconut with sugar powder, khas khas, cardamom, saffron and pachakarpooram into a dry powdery stuffing. Make small balls of the dough and roll it with a rolling pin like a chapati. Put a tablespoon of stuffing on the round, cover fully with another round (or fold in half) and roll again, carefully, as you would a stuffed parantha, so the stuffing doesn't not ooze out. Pan fry both sides without adding any ghee. Kobbari Obbattu, a lovely Crisp biscuit, is ready to be offered.

Salt to taste Ghee 2 tbsp Ghee to deep fry

Place the flour, turmeric, cumin, coriander, asafoetida and salt in a bowl. Rub in the ghee gently till the flour resembles breadcrumbs. Pour in a little water and make a stiff dough. Divide into small balls and roll out. Make small cuts in dough with tines of a fork. Deep-fry in hot ghee to a crisp and golden colour. Drain excess oil. These can be stored in an airtight container and served later as a snack.

Mathri
3 cups maida 1 cup Wheat flour 1 cup ghee 3/4 tsp. Kalounji seeds 3/4 tsp. Ajwain Salt for taste

Mix atta, maida, salt, ajwain and kalunji together. Add ghee and mix thoroughly. Knead the mix using water as needed to a hard dough. Make small sized balls and roll out small puris. Prick the puris with a knife or a fork. Heat ghee to medium high and then reduce the flame. Deep fry them till light brown and crisp.

North Indian Singhare ki Puri

1 Cup Of Singhara (water chestnut) flour (Kuttu) 1 Tbsp. Ghee 2 Tsp. Ajwan Seeds 1/4 Cup Coriander Leaves

Mix all the ingredients thoroughly (except ghee for frying) in the Singhara flour. This flour is not like normal flour, so don't add too much water. After mixing all the ingredients together and kneading with water into a pliable dough, form round balls in your hand, one by one, adding scant water as you knead each ball. Flatten ball into a puri, and deep fry until dark brown.

Palak Puri
Wheat flour 1/2 pound Fresh spinach (palak) 1 head Ghee 2 tbsps Ginger paste 1 tbsp Cumin seeds 1 tsp Coriander powder 1/2 tsp Kashmiri red chilli powder 1 tsp Salt to taste Oil to deep fry

Wash the spinach leaves thoroughly, discarding the stalks. Boil in water until tender and drain well, squeezing out excess water. Sift together the flour, chilli, coriander powder and salt. Rub in the ghee gently with fingertips. Mix in the boiled and mashed spinach, ginger paste and cumin seeds. Pour in a little water and make a stiff dough. Knead the dough gently for a few minutes. Cover with a damp cloth and set aside for 10 minutes. Knead the dough, divide into equal parts, shape each into a ball and roll into a round of even thickness. Heat the oil in a kadai and deep fry the puris one at a time and offer while hot.

Paneer Putli
Flour 1 cup Semolina 2 tablespoon Ghee 1/4 cup

Chopped coriander leaves 2 tablespoon

Knead together flour, semolina, salt and ghee with warm water to make a stiff dough. Keep covered for 30 minutes. Divide the dough into 20 balls. Heat 2 tablespoons of ghee in a kadai and add cumin seeds. When they start crackling, add paneer and saute till half cooked. Add a little water as needed. Add chopped ginger, green chillies, red chilli powder, coriander and cumin powder, salt and mix well. Cover and cook on low heat for 15 mins. Add the yogurt and cook till the mixture is quite dry. Sprinkle garam masala powder and coriander leaves and mix well. Cool and divide into 20 portions. Roll the dough balls into small puris. Place a portion of the paneer stuffing in the centre. Apply a little water on the edges and seal by pressing together gently. Deep fry in medium hot oil till golden brown.

Peas Poori
Green Peas 2 cups Wheat Flour 4 Cups Green Chillies 4 Salt to taste Ghee for frying

Boil and mash the green peas and green chillies in a blender to a fine paste. Add the paste to the wheat flour and knead it. Roll and shape it into pooris and deep fry in ghee.

Spicy Puri
1 Cup Of regular Flour 1 Tbsp. Ghee

Mix all ingredients, except ghee for deep frying. Add water little by little and make a soft dough. Cover and let rest for 15 minutes. Break into small portions and shape into puris. Heat ghee in a frying pan & fry one by one till lightly brown.

Rajma Rasam Sambar Soup

DALS - M to Z

Madhur Jaffrey's Chana Dal

1 1/2 cups chana dal or yellow split peas, picked over, washed and drained 1/2 teaspoon ground turmeric 2 thin slices of unpeeled ginger 1/4 to 1 teaspoon salt 1/4 teaspoon garam masala 3 tablespoons ghee 1/2 teaspoon cumin seeds 1/4 to 1/2 teaspoon red chili powder 1 teaspoon asofoetida

Put the dal in a heavy pot along with 5 cups water. Bring to a boil and remove any surface scum. Add the turmeric and ginger. Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for one and a half hours or until the dal is tender. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking. Remove the ginger slices. Add the salt and garam masala to the dal. Stir to mix. Heat the ghee in a small frying pan over medium heat. When hot, put in the cumin seeds. A couple of

1 c Urad or Mah dal 1" piece Ginger Water to taste Salt 2-3 Tblsp Ghee (Can be replaced by butter) to taste Green chili (optional) to taste Garam Masala 1-1/2 tsp Asofoetida 1/4 t Turmeric

Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely chopped ginger, and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour. Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and then until a creamy consistency is achieved. Heat the ghee, add remaining ginger, stir, asofoetida and chili, and fry lightly. Add cumin or coriander (optional). Pour over dal just before serving.

Mango Dal
1 cup aahar or toovar dal Half tsp turmeric 11/2 tsp salt or to taste 1 unripe mango 1 teaspoon asofoetida 1/2 tsp mustard seeds 1 dry red chilly A few curry leaves 1 tbps ghee

Wash and soak the dal for 1 hour. Add 11/2 tsp salt and turmeric. Keep on medium fire to boil till the dal is half cooked. Peel the mango cut into big pieces. Add to the half cooked dal. Cook till dal is tender and the mango pieces are cooked to a pulp. Set aside. Heat the ghee in a frying pan and fry the mustard seeds till they splutter.

1/2 tsp cumin seeds 1/2 tsp turmeric 1 tbsp. salt 1 green chilli asofoetida to taste

Wash and boil daal in 2-1/2 cup of water. Mash the daal when completely done. Heat 3 tbsp. of oil. Roast cumin seeds until red. Pour the mashed daal into the wok and add turmeric powder, asofoetida, salt, and green chilli. Let daal simmer for at least 10 to 15 minutes. The more you simmer, better it tastes.

Masur Daal
Masur Daal 1 cup ginger 1 in. turmeric pinch cumin seeds 1 tsp. asofoetida 3 1/2 cup butter 2 tbsp.

Wash well the daal and drain it. Boil 3 1/2 cups water and add the daal, salt, pepper, turmeric, and finely chopped ginger.. Cover the pot and simmer for 20 minutes. When done, heat the ghee and add the cumin. Fry till golden brown and add paprika and finely chopped tomatoes, if you like, for added color. Pour over the daal and serve.

Mixed Dal
Moong dal : 1 cup Cauliflower:1 cup, cut into small florets Spinach : 1 bunch, finely chopped)

In a pan roast the Moong dal, constantly stirring it till dal turns a lovely golden. Watch carefully, as dal tends to burn very quickly. Wash the dal and boil it till it s soft but not overcooked. In a deep pan add enough ghee to separately deep fry the potatoes and cauliflower. Fry till well cooked but not too soft. Remove and set aside. Remove all the debris if any from the oil and add bay leaves with cumin seed. Toss in chili pieces and ginger paste. Fry for a minute or so. Add the fried vegetables, spinach and the dal. Add sugar and salt. Bring the dal to a boil. Add in Garam masala and ghee.

Mixed Dhal
1/4 cup spli green gram 1/4 cup split yellow gram 1/2 cup split red gram 1 tomato finely chopped 2 green chillies finely chopped 2tbsp ghee 1/2" piece ginger finely chopped 1tbsp lemon juice 1/2 tsp turmeric powder 1/2 tsp chilli powder 1/2 tsp coriander powder 1/2 tsp cummin powder 1/2 tsp garam masala powder tsp asofoetida 1/2 tsp mustard salt to taste

Wash, drain and pressure cook the dhals till soft. Heat ghee in a pan. When it is hot splutter the mustard seeds. Add green chillies and fry for a minute. Add the chopped tomatoes, turmeric powder, chilli powder, asofoetida, coriander powder and garam masala. Fry for a minute or two and stir this mixture into the dhal. Add lemon juice and salt. Mix well and simmer

Ghee 1 cup Chopped green chilli 1 Chopped fresh ginger 1 tsp Cumin seeds 1 tsp Asofoetida 1 tsps Salt 2 tsps Chilli powder 1/2 tsp Turmeric powder 1/4 tsp Lime 1/2

Pressure-cook the dal with two cups of water for five minutes. In a food processor, grind the dal to a smooth paste. Heat oil in a pan and add the cumin. When it splutters, add the green chilli and ginger, and saut till lightly crisped. Add the tomatoes, spinach, chilli and turmeric powders and fry till the spinach wilts a bit and the tomatoes are well cooled. Mix in the dal, two cups of water and salt and simmer till the gravy is thick. Squeeze lime juice on it and serve hot.

Mung Dahl
1 1/2 c Mung dahl, split 2 sl Fresh ginger, peeled 1 tb Cilantro 1 tb Tumeric 1/2 ts Cayenne, optional 1 1/2 ts Salt 1 1/2 tb Lemon juice 3 tb Ghee 1 tsp Asafetida 1 t Whole cumin seeds Lemon wedges

Clean and wash dahl. Place in a heavy pot. Add 5 cups water and bring to a boil. Reduce heat and remove froth. Add ginger, cilantro,

Drumstick leaves 3 cups Grated coconut 1/2 cup Chilli powder Salt to taste Green gram dal 1/2 cup Cumin seed 1/2 tsp Turmeric powder 1/4 tsp Coconut oil 2 tbsp Asofoetida, 1 tsp Red chillies 4 cut into two Mustard tbsp Curry leaves 2 sprigs

Wash the drumstick leaves and dal. Cook with the chilli and turmeric with sufficient amount of water. Grind the coconut with cumin to a coarse paste. Add this to the cooked dal. Add the salt and mix well. Heat the oil. Add the mustard. When it crackles, add the red chillies, asofoetida and curry leaves. Fry for a minutes or two then add to the cooked dal. Add water as needed for a medium thick consistency.

Musur Dal #1
Musur dal: 200 gms Salt to taste Turmeric powder:1/2 tsp Green Chili: 4 Whole Red Chili:2 Panchforan:1/2 tsp Asofoetida: 1 tsp Ghee

Wash the musur dal and boil with salt, turmeric powder and green chili for 15 min. Remove from heat and liquify in a blender. Heat the oil in a pan. Add Whole Red chili and panchforon. Fry for a minute.

Salt to taste Cayenne powder, teaspoon Sugar, teaspoon Ghee Lemon Juice, 1 tablespoon Asofoetida, teaspoon Corriander leaves, a handful Green chilis, 3 minced

Boil the musur daal throughly. After it is boiled (not before), add required amount of salt and chili powder. One need not add any turmeric into it. Keep it aside till needed. It should neither be thick (like a tarka) nor should it be extremely thin but somewhere in between in consistency. When ready to serve, warm it again. Add mustatd oil, lemon juice, corriander leaves, chooped chilies into it.

Narkel-Cholar Dal
Yellow split grams: 1 cup Bay leaf: 2 or 3 Cloves: 2 Green cardamom: 2 Cinnamon: 1 inch Cumin seeds: 1/2tsp. Ghee: 2tbsp. Green chilli: 2 Turmeric powder: 1/2tsp. Chopped & fried coconut: 2tbsp. Sugar: 1 tsp. Salt to taste

Boil chana dal with turmeric powder and garam masala till dal is soft. Heat ghee in a pan, add bay leaf, cumin seeds and green chilies. Add boiled dal and water. Add salt, sugar, and ghee and boil for 2 minutes. Garnish with coconut.

1/4 cup masoor dal salt to taste 1/2 tsp red chili powder 2 green chillies, chopped 1 small piece ginger grated 1 tsp cumin seeds 1 tsp asofoetidfa coriander leaves, (finely chopped)

Wash and mix dals well. Soak for 15 minutes. Pressure cook till soft. Mash dal and keep aside when it is hot. Heat ghee in a deep pan. Add Cumin seeds, allow to splutter. Add ginger and green chillies. Fry till soft, then add dals, red chilli powder and salt and mix well. Bring it to boil. Allow it to cook for 5 more minutes on a low heat. Garnish with chopped coriander.

Palak With Masoor Dal

1 Cup Masoor dal 1 Bunch Palak (spinach), finely chopped 2 Red chillis, halved a pinch Turmeric 1 tsp Dhania (coriander) powder 1 tsp Ginger, minced 1 tsp Asofoetida 2 tsp Ghee Salt to taste Coriander - few leaves

Wash spinach thoroughly, chop and wash massor dal, and put both in the pressure cooker cook for 20 mins.(up to 3 whistles.) Heat ghee in a pan. Add ginger, dhania powder, red chilly powder, turmeric and salt. Stir till ginger is lightly crisped and oil leaves the side of the pan. Add cooked masoor dal and palak. Add 1/2 tsp of ghee. and cook 5 more minutes.

1 tsp ground cumin 1/2 tsp ground cardamom 2 fresh Bartlett pears, pared, cored and cut into chunks 1/4 tsp salt 1/8 tsp pepper 1 Tbsp lemon juice

Put lentils into saucepan. Cover with water or other broth by 1/2 inch; bring to boil. Cover and cook 5 minutes. Stir in spinach and continue to cook until lentils are very tender, about 25-30 minutes. Add more water if necessary. Meanwhile, saute the cumin, cardamom, and spinach mixture. Cook, stirring until well blended. Mix in pears, salt, pepper and lemon juice. Heat until much of the liquid is absorbed but lentils are not dry, stirring constantly and keeping heat low to avoid sticking. Cool. Offer cold or at room temperature.

Phulkopi Diye Moong Dal

Moong dal 1 cup Cauliflower 1/2 cup cut into quite small florets Potatoes 1/2 cup cut same size as cauliflower Raisins 1 Tablespoon (soaked in some water) Water 4 cups Sugar 1 small teaspoon Salt As desired Bay leaves 1 or 2 Ginger paste 1 teaspoon Oil 1/2 cup Cumin seeds 1/2 teaspoon Ghee 1 teaspoon Garam Masala 1 teaspoon Green chillies a few chopped

In a wok roast the Mung dal , constantly stirring it from time to time

Punjab Dal Fry

1 cup massor dal 1/4 cup moong dal 2 green chillies, slit 1 tsp grated ginger 1/4 tsp turmeric powder salt to taste 3 tbsp chopped coriander 1 tbsp butter 1/2 tsp mustard seeds 1/2 tsp nigella seeds (kalonji) 1 red chilli 1 tomato, chopped 2 tbsp ghee

Wash the dals together. Combine the dals, chillies, ginger, turmeric, salt and 3 cups of water and pressure cook till the dals are tender. Remove the chillies and discard. Whisk the dal till it is smooth. Keep aside. For the tempering :- Heat the ghee in a pan and add the mustard seeds, nigella seeds and red chilli. When the mustard seeds crackle, add the tomato and saute for another 3 to 4 minutes. Proceed :- Add the dals to the tempering, mix well and bring to a boil. Serve hot, garnished with the coriander and butter.

Punjabi Dal
2 cups masoor dal 1 1/2 teaspoons garam masala 1 1/2 teaspoons turmeric 1 teaspoon salt 1/3 cup oil 1 (1-inch piece) ginger root, chopped 2 jalapeno chiles, chopped 2 tomatoes, chopped

more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. Add ginger and chiles. Fry for a few minutes then add remaining 1 teaspoon each garam masala, asofoetida and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors.

Punjabi Masoor Daal

1 cup whole Brown Lentils (Sabut Masoor) Tsp salt 3 Tbsp ghee A Pinch asafoetida 2 Cloves 2 Cardamom 1 Cinnamon 1 Tsp- Grated Ginger 1 Green Chilli 1 Tsp Cumin Seeds cup- Sliced Tomato Salt To Taste Tsp Red Chilli Powder Tsp Turmeric Powder Tsp Coriander Powder Tsp Lemon Juice 4 Tbsp Chopped Coriander Leaves

Wash the Lentils and soak in Water for 1 Hour. Pressure Cook the Lentils by adding water, salt and turmeric. Pressure cook for 2 Whistles. Heat ghee in a kadhai and to it add cumin seeds, asafoetida, bay keaf, cloves and cardamom. Add ginger and green chilli to it and saut well. Next add Tomatoes and saut well. Add all the remaining spices and mix well. Add Pressure Cooked Daal to it and mix well. Add water if needed and let the Daal simmer well and let it get cooked. Add Coriander Leaves and add Lemon Juice.

3/4 tsp cumin 1/2 tsp mustard seed asofoetida to taste 1 1/2 tsp salt 3/4 tsp tamarind paste 1/2 lemon ground red chili pepper

Combine cup water and dal in a small bowl and cook in pressure cooker for 10 minutes after steam arises. Set cooked dal aside and fry dry spices in oil. Add tamarind paste, blend, then add dal and 3 cups water, stirring until dal dissolves. Add salt and mix. Add vegetables, heat to boiling and cook until vegetables are soft. Add lemon, salt and red pepper to taste.

Rajasthan Panchmela Ki Dal

1-2 ounces- Toor Dal 1-2 ounces- Chana Dal 1-2 ounces- Urad Dal 1-2 ounces- Muth Dal 2-3 ounces- Moong Dal with skin 2 tsp Salt 1 tsp Red Chilli Powder 1 tsp Turmeric Powder 3 tbsp Oil 2 Bay Leaves A pinch Asafoetida 2 Cloves 2 Cardamom 1 inch piece Cinnamon 1/2 tsp Mustard Seeds 1/2 tsp Cumin Seeds 1 tsp Chopped Green Chillies 1 tsp Chopped Ginger v 1 cup Sliced Tomatoes 1 tsp Amchur Powder 1 tsp Coriander Powder 4 tbsp Chopped Coriander Leaves

get the desired consistency. Add Mango Powder and Coriander Powder and mix well. Add Coriander Leaves and mix. Serve hot garnished with Chopped Coriander Leaves

Rajasthani Dal Bati

2 cups rajma beans 3/4 cup whole black gram (urad) 2 tomatoes, chopped finely 2 tsps garam masala powder 2 tsps chilli powder 1 tsp turmeric powder 1 tbsp ginger paste 2 green chillies, slit lengthwise 2 tbsps cream 4 tbsps ghee 1 cup coriander leaves, chopped finely Salt to taste For dumplings: 5 cups whole wheat flour, sieved 1 cup ghee, melted 2 tbsps curd Salt to taste

Soak the rajma and urad in water overnight with a pinch of soda bicarb. Pressure cook rajma and black gram till soft. Heat 4 tbsps oil. Add ginger paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour in cream and ghee. Knead a soft dough for dumplings with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Roast in batches on hot coals or on a griddle in hot oven or well under broiler till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

1 tsp cumin seeds 1 tbsp oil

Wash and peel the ribbed guard and cut into small cubes. Roast dal in a pan and mix it with the vegetable and add just enough water and cook in a pressure cooker. Heat oil in a pan and fry split black gram till golden yellow. Then add chilies, asofoetida and cumin seeds, then add cooked dal, and salt and turmeric powder. Mix well and turn off the flame after 5 minutes.

Simple Daal
1 cup orange lentils (masur or moong daal) 1 1/2 Tsp oil 2 Tsp tomato paste 1/4 tsp turmeric powder 2 tsp asofoetida 1/4 chilli powder 2 tsp saltv a small amount of butter

Wash lentil thoroughly and soak in 4 cups of water and in a large saucepan for atleast 15 minutes. Place the large saucepan on the stove and bring the lentil to a boil. Lower heat to medium and cook covered for 20-25 minutes. Add tomato paste, turmeric, asofoetida, chilli powder and salt, bring lentil to a boil. Add a blob of butter to enhance the flavor and remove from stove. Serve "daal" warm over rice.

Sona Moong Dal

Sona Moong Dal, pound 1 tablespoon Mustard Oil

Broil the moong dal over low fire in a kadhai till it browns, remove and wash Add water, turmeric and salt and boil till the dal is cooked and soft but not mashed. Add slit green chilli and sugar, stir. Heat the mustard oil, smoke and cool, temper red chilli whole and cumin seeds, add green peas and cook till the peas are done. Finish with ghee.

Sukhi Dal
1 cup moong dal 1 tbsp. coriander finely chopped 1 stick cinnamon 2-3 cardamoms 2 cloves 1 bayleafv 1 tsp. cumin seeds 1 tsp. asofoetida 1/2 tsp. turmeric powder 1/2 tsp. pepper powder Salt according to taste 1 tsp. lemon juice 2 tbsp. oil

Clean, and soak the dal for 15 minutes. Boil in the pressure cooker with 5 cups water, adding turmeric and salt. Drain the water and keep it aside. Heat oil in a pan and add all the spices. Allow to splutter. Stir fry till light brown. Add dal, lemon juice, masalas. Stir gently. Take care not to mash up dal too much. Garnish with coriander.

Sukhi Channa Dal

1 cup chana dal

1 tsp. lemon juice 2 tbsp. ghee

Clean, wash, soak dal for 15 minutes. Boil in 5 cups water, adding turmeric and salt. Either pressure cook or boil till just soft. Drain water. Heat ghee in a heavy saucepan. Add all spices, broken coarsely, and cumin seeds. Allow to splutter. Add dal, lemon juice, masalas and fenugreek leaves. Stir gently. Take care not to mash up dal too much.

Swiss Chard Dahl

2 lbs Swiss chard 1/2 teaspoon cumin 1/4 teaspoon turmeric 1 teaspoon coriander 1 fresh red chilli 1 teaspoon ground black pepper 1 cup red lentils, soaked for half an hour beforehand 1/2 cup water 1 tablespoon vegetable stock 1 can peeled tomatoes salt to taste asofoetida to taste tomato puree to thicken

Chop the stems off the swish chard. Cut them up into 1/4 inch pieces. In a large frying pan boil them with a little water. Add the chopped chilli and black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the swiss chard, chopped coarsley, and the stock and water. Now add the red lentils. Simmer for a couple of minutes more. Add the canned tomatoes, leave to simmer for about 10 minutes. The lentils should be soft but still intact. Add the tomato puree and salt to taste. Simmer for another couple of minutes till the dahl has thickened.

 Tsp Panch Phoran 3 medium Size Green Mangoes, peeled and cut in strips 1 Tsp Turmeric Powder 2 Green Chillies 1 Tsp Salt 2 Tsp Sugar Tsp Coriander Powder 3 Tbsp chopped Coriander Leaves

Soak Daal in Water for 1 Hour and then wash it properly. Heat 4-5 cups Water and then add Daal to it. Add Turmeric powder to it and let it get cooked. Add Green Mangoes, Green Chillies and Salt to it and continue to cook till the Mangoes get cooked but don t get too mashed in the Daal. Add Sugar and Coriander Powder to it. Temper the Daal with Ghee and Panch Phoran and then add Coriander Leaves to it. Serve hot.

Thtor Dal (Bitter Melon with Lentils)

1 cup moong dal Ghee for frying Bitter Melon, 2 large 1 teaspoon asofoetida 1 teaspoon cumin seeds 2 green chilis, diced 1ginger, minced 1 teaspoon turmeric Salt to taste

Boil moong dal (split yellow moong/mung beans or lentils) in water until half done. Lightly stir fry cubes of bitter melon flavored with cumin seeds, chopped red/green chillies and grated ginger in some ghee. Add this to the boiling dal, also add salt and some turmeric powder. Boil until both bitter melon and dal are fully cooked.

2 tsp. of oil salt to taste asofoetida to taste

Boil toor daal in water to get the consistency of sambar. Mix cumin seeds, , red chilies salt and asofoetida, and grind them with some water into a fine paste. Add spice paste to the daal and bring it to a quick boil. Add the curry leaves just before removing it from the stove.

Toor Dal Fry

1 cup Toor Dal 3/4 tsp Mustard seeds 1/4 tsp Cumin seeds 1 sprig Curry leaves 2 tbsp Ghee 1 medium Tomato A pinch of turmeric Salt to taste tsp asofoetida 2 red chilis Coriander leaves

Wash toor dal and Presure cook dal for 12-15 mins and keep aside for cooling. Heat ghee in a pan on low flame, add mustard seeds and asofoetida let it splutter. Add the cumin and curry leaves and leave that for a few seconds. Add the chillies and fry then add the tomato pieces and fry till tender. Add turmeric powder and fry for a few more seconds. When done, add the dal salt. Add a little water as required and leave it for some time on simmer. Garnish with corriander leaves.

1 teaspoon asafoetida 2 teaspoon turmeric powder Lots of fresh shredded coconut and coriander leaves for garnishing

Wash and soak split chana dal in water for 3-4 hours. Drain water and grind it along with chilies to make a coarse paste. Use as little water as possible for grinding. Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida and turmeric. Now add ground dal, salt, sugar and stir. Keep mixing the dal so that it will not stick to the bottom. After some time, all the water contents dry out. Cover for a min. Remove the lid and stir. Garnish with coconut and coriander leaves. Serve hot.

West Bengali Laoo Dhal

Ghee for frying 1/2t turmeric 1t asofoetida 1/2t cumin seed 1 hot red pepper 1 bay leaf 1C red lentils 3/4t salt 1t jaggery 2C water 2C white pumpkin (traditional) or zucchini (a good substitute), cubed

Heat ghee and fry the asofoetida, turmeric, cumin, red pepper and bay leaf, until brown. Add lentils, sugar, salt and water. Bring to a boil then reduce heat and let simmer for 15 minutes. Add pumpkin or zucchini and return to boil. Reduce heat again and cook covered. Stir occasionally. Cook until vegetable is tender and split lentils are cooked to almost puree consistency. If using lentils which are whole, wait 5 minutes longer before adding the vegetable.

less of a soup) 1/2 teaspoon turmeric 2 teaspoons ground coriander 1 tablespoon scraped, finely shredded or minced fresh ginger 4 tablespoons olive oil 12 pieces louki (bottlegourd) 1 1/2 teaspoons garam masala 1 1/4 teaspoons salt 1/2 tablespoon fresh lemon or lime juice 1 1/4 teaspoons cumin seeds 1-2 whole dried red (or fresh) chilies 1/4-1/2 teaspoon yellow asafetida powder 6-8 curry leaves, preferably fresh

Sort, wash, and drain the chana dal. Place the chana dal in a bowl, cover with 3 cups of hot water and let soak for 5 hours. Drain. Place the chana dal, rice, 7 cups of water, turmeric, coriander, ginger, and a spoonful of the oil in a heavy 3-quart nonstick saucepan over high heat. Stiring frequently, bring to a full boil. Reduce the heat to low, cover with a tight-fitting lid, and boil gently for 1 1/2 hours. Off the heat, uncover and add the zucchini and garam masala. Stir and continue to cook gently for 30 minutes or until the dal is soft and fully cooked and the vegetables are butter-soft. Stir in the salt and lemon or lime juice. Heat the remaining oil in a small saucepan over moderate to moderately high heat. When it is hot, add the cumin and red chilies. Fry until the cumin seeds turn brown. Add the asafetida powder and curry leaves, cook for just 1-2 seconds and then quickly pour the fried seasonings into the cooked dal. Cover immediately and allow the seasonings to soak into the hot dal for 12 minutes. Stir. Serve with 2 pieces of zucchini in each portion.

Yellow Lentils with Lemon Juice

1 cup Red gram dal 2 tsp lime juice 4 green chilis salt to taste Coriander leaves

bottomed pan and add the seasoning ingredients and fry them for a few minutes. When mustard seeds stop spluttering, add the mashed dal, add Green chilis salt and water as needed and mix well. Allow it to cook for 4-5 minutes. Remove from the heat and add lime juice and coriander leaves.

Chaat Miscellaneous Pachadi

Bengali Salad
1/2 a cucumber, finely chopped 1 carrot, shredded 1 small beetroot, shredded 1/2 cup finely chopped radish 2 medium-small tomatoes 2 green chillies, finely chopped 1/2 cup chopped fresh coriander leaves 1/2 teaspoon salt 1/4 teaspoon black pepper juice from 1/2 a large lime few drops of mustard oil 1 teaspoon crushed peanuts

Place all the vegetables in a large bowl. Add the seasoning and toss the salad until every thing is uniformly mixed. Sprinkle the lime juice, mustard oil and finally the crushed peanuts on top. Offer chilled, about 15 minutes after making.

Bitter Gourd Salad

Bittergourd sliced in thin circles 1 cup Maida (flour) 1 teaspoon Chilli powder 1/2 teaspoon Salt a pinch Ghee 2 tsp. Mustard seeds 1/2 teaspoon Methi seeds 1/4 teaspoon Dried red chillies broken 2 Green chillies sliced 1 Chopped ginger 1 teaspoon Asofoetida 1 teaspoon Curry leaves few Grated coconut 1/4 cup

green chillies, ginger and curry leaves and fry till light brown. Grind together coconut and jeera and add to the mix in pan along with asofoetida. Fry till coconut turns light brown. Drain out excess oil. Separately deep fry marinated gourd in hot oil. Mix together fried gourd, coconut mix, curd and salt. Serve immediately. If you want to use the salad after a while add curd and salt to the dry ingredients 10 minutes before serving for a better taste.

Chana Paneer Salad

2 cup boiled kabuli chana 2 potatoes 150 grams paneer 2-3 firm tomatoes 2 green chillies 1 bunch coriander leaves Salt to taste Red chili powder to taste 1 tsp chaat masala tsp asofoetida Juice of one lemon

Boil the potatoes (microwave for 5 mins or pressure cook) and cut them into tiny pieces. Finely chop tomatoes and green chillies. Cube the paneer into small pieces. In a large salad bowl mix together the boiled channa, potatoes, tomatoes, paneer and green chillies. Add salt, red chilie powder, chaat masala and lemon juice. Add finely chopped coriander leaves. Mix the whole salad together and chill for a couple of hours.

Chickpea Salad
lb. Chickpeas, soaked overnight Fresh parsley, chopped 1 tbsp. fresh Tarragon, chopped

Salt to taste

Drain and rinse the chickpeas, put in a saucepan and cover with cold water. Bring to a boil, cover the pan and simmer for 1 hours, until the peas are tender. Mix together lemon juice, mustard, salt and pepper. Slowly pour in the olive oil and whisk constantly. Drain the chick peas and immediately toss with the dressing, parsley and tarragon.

Karnataka Kosumbari
Payar Paripu Moong Dal Green Gram split Kadala Paripu Chana Dal Bengal gram 4-5 green chillis Kothumbari soppu (kothumalli, coriander, or dhaniya leaves) Freshly grated coconut Fresh cucumber and carrot, shredded Lime juice Mustard for oggarane' (tarka, vagar).

Soak 50 gms each of Hesaru beLe' and Kadale' beLe' separately for one hour. Grate the coconut to provide one handful of turi (grated material). Drain the water from hesaru beLe' and kadale' beLe'. Peel one cucumber and cut it into small pieces of the size of a pea (optional). Chop two green chilli. Keep one spoon of oil in a banale' (wok, kadai) warm it and put mustard. Wait till they split, then put the chopped green chillies, turn around and put a pinch of hing (kayam, asaphotida). Put the entire thing onto the bele. Add salt to taste and then squeeze the juice of half a lime. Turn around and then put the grated coconut. Adding cucumber or the carrot is purely optional and is not in any way necessary. It does alter the

1 cup ripe, fresh mango, cubed 1 cup pineapple chunks (canned: drain, save juice to grind spice mix) 1 cup mango pulp (available in large cans in Indian grocery stores) 1/2 cup soyi (coconut gratings) 3 suki mirsaang (red chillies) 1/4 tsp. tamarind paste 1/2 tsp. salt 1/2 cup (or less) sugar 1 tsp. mustard seeds

Mix salt, sugar, mango cubes, pineapple chunks, mango pulp in a large bowl. Stir well, keep aside covered. Grind in a mini-blender: coconut gratings, tamarind paste, mustard seeds, red chilies and pineapple juice. Add this ground spice mix to the bowl of fruit and stir till well mixed. Refrigerate. Serve cold. You can also add half a cup of green or red seedless grapes.

Kosambari
1/2 cup moong dhal or chana dhal 1 lime 4 cucumbers 2 green chilies Salt to taste Asafetida (perungayam or hing) Finely chopped coriander leaves (kotthamalli) 1 teaspoon ghee 1 teaspoon cumin seeds (jeera) 3 teaspoons of grated fresh coconut

Soak the dhal for one hour. Chop the cucumber into thin small pieces. Mix the soaked dhal, cucumber, salt, grated coconut and coriander leaves. Add freshly squeezed lime juice. To make the garnish, heat up a teaspoon of ghee in a saucepan. After the ghee

Litchis, 1 cup shelled Potatoes 1 cup, boiled and quartered Peas 1 cup, boiled Cucumbers 1 cup, quartered Macaroni 1 cup, boiled Carrots 1 cup, boiled and quartered Fresh green coriander 2 tablespoons, chopped Cheese 1/2 cup, diced Tomato 1 cup, quartered Capsicum 1/2 cup Juice of three lemons Salt and pepper to taste

Mix all ingredients together and toss them in the lemon juice with salt and pepper. Chill the salad before adding the dressing.

Mango Salad
2 1/2 T fresh Lime Juice 2 lg Mangoes 1 ts Salt 1 cup fresh orange juice 2 Serrano or jalapeno chiles, seeded and minced 1/8 tsp. asofoetida Fresh coriander leaves

In a large bowl, combine 2 cups of water with the salt. Slice the mango flesh off the skin, and add the mangoes to the water, letting them stand for 40 minutes. Drain the mangoes and pat dry. Transfer to a large bowl and add the lime and orange juices. Sprinkle the chopped chiles over the mangoes, and garnish with the coriander.

Methi Salad

Salt to taste

Finely chop the methi leaves and add all the above ingredients.

Moong Salad
Moong dal - 1 cup Chopped cucumber - 2 Tbsp Chopped green chillies - 1 tsp Chopped dhone pata (corriander leaves/cilantro) - 2 Tbsp Diced cooked potato - 3/4 cup Black pepper 1/2 tsp Asofoetida, 1 tsp. Salt to taste Sprinkling of lime juice (optional)

Soak the moong dal in water overnight, drain and place in a large bowl. Mix in the rest of the ingredients and toss the salad. You can add as much or as little of the other ingredients. The potato can be either boiled or fried (or both!) but must be cut into small pieces. Makes for a simple, nutritious breakfast.

Pear, Grape and Cucumber Salad

4 ripe but firm sweet pears medium cucumber cup black or green seedless grapes

Peel and core the pears. Dice three of them and thinly slice the fourth. Slice the cucumber in half lengthways, and scoop out seeds.

Rice Salad
1 cup Basmati rice 1 Apples diced 1 small cup boiled green peas Few Cauliflower florets boiled 1 lemon juice Salad leaves to garnish Cabbage (shredded) for garnishing Salt & pepper to taste

Boil the rice then let it cool. Once cool, add apples, green peas, cauliflower florets, salt and pepper. Add lemon juice and toss well and transfer to serving dish lined with salad leaves. Garnish with shredded cabbage and coriander leaves

Sri Lanka Beet Salad

1 Can Sliced Beets 2 Tomatoes 2 Green peppers 1 Tblsp. black pepper Tsp Asofoetida Salt to taste 1 Tblsp Lime juice

Slice green pepper and tomatoes, then add beets and mix together. Add black pepper, salt and lime juice and mix well. Arrange nicely on a plate and offer.

Spiced Cucumber

Mix the spices, then sprinkle the cucumber with the lemon juice and spice mix.

Spicy Salad on Toast

For the Chutney: Coriander 1 bunch Mint (Optional) A few leaves Green Chillies 2-3 Salt to taste Sugar (Optional) 1/2 teaspoon Lime juice of 1/2 For the Salad: Tomatoes 2 Carrots 2 Capsicum 1 Bean sprouts(Optional) 50 gms. Paneer (from skimmed milk) 100 gms. Salt to taste Few slices of Brown bread toasted slightly

Finely chop the tomatoes and capsicum. Peel and grate the carrots. Shred the paneer. Put all the ingredients of the chutney in the mixer and blend with a little water to a fine paste. Remove the chutney in a wide mouthed dish. Add all the ingredients including the sprouts to the chutney and mix well. Put the mixture on the toasted bread and bake in a medium hot oven or on the tawa till the bread becomes crisp. Offer hot.

Tamil Nadu Simple Salad

Green Gram Dhal - 2 tbs Lemon - 1/2

vegetable and if using carrots, simply shred them. If using cucumber, remove the seeds and cut into very small pieces. Drain the water from the dhal and add to the vegetable. Fry the urad dhal and mustard and add along with the salt and finely chopped green chilly. Add the juice from the lemon and mix well.

LASSIS

Bengali Mango Lassi

1 ripe mango 2 cups yoghurt 1/2 cup water 3 tablespoons sugar 1 cup shaved or crushed ice

Gently roll the mango on the countertop to pulverize the flesh inside. Remove flesh, scraping inside of skin and taking all but the tough fibers. Put the mango, yogurt, water, ice and sugar into a blender and whip until frothy.

Bengali Sweet Lassi

1 2 1 8 3 1 scoop Ice scoops Yoghurt splash Lemon juice handfuls Sugar pinches Salt squirt Rosewater

Mix all ingredients together in a blender.

100 Gms Vanilla ice cream 3 tsp Butter

Grind yogurt in the mixer, add sugar and cardamom powder and vanilla ice cream. Mix it thoroughly. Put butter and ice cubes on the top.

Carrot Lassi
Thick curd 1 cup Green chilli 1 Curry leaves 2 sprigs Sugar 1 tsp A pinch of chilli powder Carrot 100 g Ginger inch Chopped coriander leaves 1 tbsp Water 4 cups Salt to taste

Peel and grate the carrot. Put all the ingredients in the mixer with two cups of water. Beat well till frothy. Remove half to a vessel. With the remaining lassi and two cups of water, beat again till frothy. Add to the first half. Stir well. Pour into glasses over crushed ice and garnish with grated carrot. Serves four.

Lebur Lassi
3/4 cup plain yogurt 1/2 cup water 3 ice cubes 2 tsp sugar

Mango Lassi #1
32 ounce plain yogurt 2 cups fresh mango pulp 1 cup cold water 16 tablespoons sugar 1 teaspoon lemon juice

Blend yogurt, mango pulp, water, sugar and lemon juice together and refrigerate. Serve over crushed ice.

Mango Lassi #2
1 2 1 6 8 cup plain yogurt cups water teaspoon rosewater tablespoon sugar tablespoon mango pulp

Place all ingredients in a blender and blend for 30-60 seconds. For a thicker lassi, add more yogurt and a bit more mango. For a speedy beverage, canned mango works well.

Melon Lassi
1/4 cup nonfat plain yogurt 3 oz. melon flesh 1/2 tsp ground ginger 1-2 tblsp sugar

Punjabi Lassi Patiala

2 cups fresh curds chilled 1 tbsp. sugar 1/2 tsp. cardamom 8-10 strands saffron 2 drops vanilla essence 1/2 cup crushed ice 1 tsp. hot milk

Soak saffron in 1 tsp. and rub till dissolved. Mix sugar in curds till well dissolved. Just before serving combine all ingredients. Whip well with a hand or electric beater. The lassi is ready when it is light and frothy. Serve well chilled.

Punjabi Pista Lassi

2 cups fresh curds chilled 1 tbsp. sugar 1/2 tsp. cardamom 2-3 Pistas (Pistachio nuts) 2 drops pista essence 1/2 cup crushed ice 1 tsp. hot milk

Make coarse powder of pista Mix sugar in curds till well dissolved. Just before serving combine all ingredients. Whip well with a hand or electric beater. The lassi is ready when it is light and frothy. Serve well chilled.

Sweet Lassi #1

Sweet Lassi #2
4 tablespoons yoghurt salt and pepper to taste Sugar to taste 1 pint iced water

Beat the yoghurt until smooth and add 1 pint iced water. Add salt and pepper and sugar to taste. Very simple.

Sevian Shrikhand

PUDDINGS - PAYESH

Aravana Payasam
1/2 cup basmati rice washed 2 coconuts grated 2 cups litre milk 1 cup ghee 1-1/2 cups jaggery 2 tbsps cashew nuts 2 tbsps raisins 1 tsp cardamom powder

Reserve 2 tbsps grated coconut and grind the rest to extract thick milk. Grind again adding water and extract thin milk a second time. Boil rice in the thin coconut milk. When the rice is half cooked, add the thick milk. When the rice is cooked fully and the coconut milk is thick, add fresh milk and cook. Add jaggery and boil the payasam till the jaggery is blended with the rice. Add ghee. Roast cashew nuts on a dry griddle, add to the payasam. Add the raisins and cardamom powder. Chill and offer garnished with grated coconut.

Banana Sago Payasam

Salt a pinch

Peel the banana and cut lengthwise. Again cut into two. Now cut this into one inch size pieces. Heat the ghee and fry the cashewnuts and raisins till light brown and remove. Add the banana. Fry till brown and remove. Crush the coconut and take out a cup of first extraction of milk. Add one cup water to the coconut and take 1-1/2 cups of second extraction of milk. Add some more water and take out 2 cups of third extraction of milk. Wash the sago and cook in the extraction of milk. When half-cooked add the second milk and sugar. Cook till sago is completely cooked. Add the banana pieces, a pinch of salt and cardamom powder and cook for few seconds. Add the first milk and stir well. When it starts to boil, remove from fire. Garnish with nuts and raisins.

Bengali Chaler Payesh

3/4 cup Basmati Rice 4-1/4 cups milk 1/2 cup sugar 2 tbsp cardomon 12 Almonds 10-15 Raisins

Soak the rice in water for 15 minutes. Heat the milk on medium flame. Keep on adding sugar to the milk and keep stirring. When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously. After about 20-25 minutes, when the milk has thickened and the rice grains have become soft, add cardamon to it and stir gently. Remove the container from flame and add almonds sliced into half and raisins on top. Cool the payesh and keep it in refrigerator for a couple of hours. Offer chilled.

Boil the milk on low heat for 10-12 minutes and then add the rice. Continue boiling on low till the rice is tender. Stir frequently. Add sugar and continue stirring till the milk becomes slightly dense and the colour becomes light pink. Empty it in a broad vessel and garnish it with the cashew, raisin and pistachio. Put it in the refrigerator for cooling. Offer it chilled.

Coconut Payasam
1 Cup Rice 2 tsp chopped Almonds 2 Cups Milk 1 cup Coconut milk 1 tin Evaporated milk 1/2 cup Sugar 1/4 tsp Cardamom powder

Soak rice for 15 minutes. Boil milk in a deep vessel, add coconut milk to it and boil it for 5 minutes. Add the soaked rice and cook. When it is done, add sugar, cardamom powder and chopped almonds and allow it to boil for 5 minutes. Then add the evaporated milk and boil it for some time.

Gasakasa (Poppy Seeds) Payasam

Poppy seeds cup Sugar 1 cup Milk 1 cup Pistachios (pistas) cup, minced

3 1 1 1 4

Ripe Mangoes cup finely grated jaggery cup thick coconut milk tsp. cardamom powder tbs. ghee

Put jaggery in two cups water and prepare a syrup. Peel and slice the mangoes. Cook the mangoes in a little water till soft. Add syrup and cook till thick. Add ghee, mix well and then add coconut milk. Heat to simmering. Sprinkle cardamom powder on top and serve hot.

Narkeler Payesh
3/4 cup Basmati 1-1/2 cups water 2 Tbs. golden raisins 2 Tbs. toasted cashews or slivered almonds 1 tsp. ground cardamom 1/4 cup plus 1 Tbs. sugar 1-1/4 cups fresh or unsweetened canned coconut milk, stirred until evenly mixed For Garnish: fresh ripe papayas, bananas, mangoes chopped raw pistachios

Bring rice and water to boil in a pan. Simmer, covered, until all water is absorbed and rice is tender, 20 or so minutes. Add raisins, cashews, and cardamom. Dissolve sugar in the coconut milk and stir into the rice mixture gently, so as not to break the rice kernels. Raise heat slightly and cook uncovered until the mixture thickens, 5 to 10 minutes. Remove from heat. Let cool slightly. Garnish with pistachios and serve.

Sugar 1 tbsp.

Wash the rice and dry for an hour. Boil the milk and when boiled for at least 15-20 minutes, add the dry rice. Keep stirring, add 1 tbsp of sugar and cook. When the milk thickens and the rice becomes soft, cool it and break the jaggery into this. Lastly add the elaichis and garnish with raisins or nuts.

Paal Payasam
cup rice 3 cups milk 1 can sweetened condensed Milk 4 elaka s (cardamom) powdered Sugar cup For Pachaikarpooram: Ghee 2 tsp Cashew nuts - 15-20 Raisins (Kismis), handful For Garnish: - tsp Spanish saffron strands, crushed 8-10 almonds, skinned & finely sliced A Tbsp of Pistas (pistachios), finely sliced

Soak the cashews in warm water for an hour then drain, slice and fry in ghee to a golden brown. Fry the raisins. Dry roast the rice (without ghee) in a dry kadai over low heat to a golden brown remove and leave to cool. Wash nicely till water runs clear. Put the rice in a pressure cooker, add the 3 cups of milk and cook for 10 minutes. You could also cook the rice and milk on a low heat till the rice is soft and dissolves in the milk, add sugar and condensed milk and keep on stirring till the sugar has dissolved, the condensed milk has blended with the milk/rice mixture and thickness achieved.

Basmati rice: 1/2 cup Milk: 2 liters. Sugar: 4tbsp. Rice 3-4 tbsp. Few raisins Sliced almonds Ghee: 1 tbsp Chopped cashew nuts Green cardamom : 2 Rosewater : Few drops

Wash rice and dry it on a plate and set aside. Heat milk in a large pan. Simmer until it is reduced to 3 quarters its original volume. Add 1 tbsp ghee to washed rice and mix it. After that add to the milk. Add sugar when the rice is tender. Continue cooking until milk is reduced to half it s thickness. Add the raisins, almonds and chopped cashew nuts, green cardamom powder. Remove from heat and add rose water. Cool and serve.

Pesarapappu Payasam
1 cup of Moong dal, soaked 1/4 cup basmati rice, dry roasted and coarsely ground in grinder 3 cups thickened milk 1 cup sugar or Jaggery dissolved into thick syrup 1 tsp cardamom powder Badam (almonds), Kaju (cashews) and raisins for garnishing 1/2 cup ghee

Cook the moong dal till soft (but not too soft) like a paste and set aside. Heat ghee in a pan, add the coarsely ground basmati rice. Add water and cook covered till done. Add the moong dal to this. Add the sugar/jaggery syrup and cook on simmered flame till it is well blended with dal and rice. Now add the thickened milk to this and cook well on slow flame and till you get the desired consistency.

2 Cups Sabudana (tapioca / sago seeds) 2 Cups Sugar 5 Cardamons (elachi) Few Cashews and Raisins 2 tbsp Ghee

Wash and cook sabudana with water. Cook till sabhudana IS soft. Once sabhudana cooked add pre-boiled milk. Cook for a while until sabhudana and milk mix and cook together (like payasam). Add elachi powder. Fry raisins and cashews in ghee and add them to the payasam, then offer.

Tamil Carrot Payasam

Carrot - 1, large Sugar - 1/3 cup Milk - 1 cup Cardamom - 2 pods Cashews - 4 Ghee - 1 tbsp

Cut the carrot into small pieces and cook. Drain the water and make into a paste. Heat the ghee, add the carrot paste to it and stir. Add sugar and some water and mix. Add the milk and bring to a boil. Garnish with the cardamom and cashews fried in ghee, and offer.

Tamil Coconut Payasam

Rice - 2 tbsp Grated Coconut - 2 tbsp Jaggery - 1/3 cup Cardamom - 2 pods

Tamil Javvarasi (Sago) Payasam

Javvarasi (sago, tapioca) - 1/2 cup Sugar - 1 cup Milk - 1 cup Cardamom - 3 pods Cashews - 3 Raisins - 6 Ghee - 2 tbsp

Fry the javvarasi in ghee until golden brown. To this add 1/2 cup water and stir continuously. After the javvarasi has been cooked, add the sugar and stir till it melts. Remove from fire and add the boiled milk and powdered cardamom. Mix well. Fry the cashews in the remaining ghee and add to the payasam. Offer hot or warm.

Tamil Ravai Payasam

Ravai - 1/4 cup Gram Dhal - 1/4 cup Milk - 1 cup Jaggery (powdered or grated) - 1/2 cup Cardamom - 2 pods Cashews - 5 Ghee - 2 tbsp

Fry the ravai in ghee and stirring continuously, add 1/2 cup water. Add the dhal to this and let it cook along with the ravai. Add the jaggery and bring to a boil, cooking for several minutes. Add the powdered cardamom and milk. Garnish with the cashews fried in ghee and offer.

Mash the cooked rice smoothly adding some water, if needed. Add the sugar or jaggery and the coconut and cook further. Add the cardamom. Remove from the fire and if needed, after it has cooled down a little, add 1/2 cup boiled milk and mix well.

Tamil Semiya Payasam

Semiya (broken vermicelli) - 5 tbs Sugar - 1 cup Milk - 1 cup Cardamom - 3 pods Cashews - 3 Raisins - 6 Ghee - 2 tbsp

Fry the Semiya in ghee until golden brown. To this add 1/2 cup water and stir continuously. After the semiya has been cooked, add the sugar and stir till it melts. Remove from fire and add the boiled milk and powdered cardamom. Mix well. Fry the cashews in the remaining ghee and add to the payasam.