Vegetable Oats upma

Vegetable Oats upma 

Quick cook oats 1 cup 

Onion                  1 

Mixed vegetables 3/4 cup 

Green chilli          3 

Water                  1/2 cup 

Salt                          As needed 

Coconut oil/ 

sesame oil         1 tsp 

To temper

Oil                         2 tsp

Mustard                 3/4 tsp

Urad dal                 1 tsp

Channa dal         2 tsp

Curry leaves         1 sprig

1. Chop all the vegetable and onion finely. Heat the oil in the pan and mustard seeds, urad dal,chana dal and curry leaves then add onion and fry until transparent. Add vegetables, green chillies and if you want you can sprinkle 1/4 tsp sugar to maintain its  colour and fry in medium flame for 2 minutes. Add a little salt just for the vegetables if you want.
2. Add the oats, salt and mix well for a minute. Add 1/4 cup water and mix well and cook covered for 2 minutes
3. Later again sprinkle the remaining water and mix well and cook covered for another 2 minutes. This way it wont turn too gooey but still gets cooked moist. Top with coconut oil or sesame oil if desired.

Lahsun ki Chutney

Lahsun ki Chutney

Ingredients

1 cup garlic (lehsun) cloves, peeled
1 tbsp chilli powder
1/2 tbsp lemon juice
salt to taste

Method

Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.
Before using, dilute with water and use as required.
Store refrigerated.

Batata Vada

Batata Vada

Ingredients

Potatoes,boiled and mashed        600 grams
Ginger                                       1 inch piece
Garlic                                       10-12 cloves
Green chillies                                4-5
Gram flour (besan)                        1 1/2 cups
Red chilli powder                        1 teaspoon
Soda bicarbonate                        a pinch
Oil                                                1 tablespoon  for deep-frying
Turmeric powder                        1/4 teaspoon
Fresh coriander leaves,chopped       2 tablespoons
Salt                                                 to taste

Method

1. Grind ginger, garlic and green chillies and make a paste.
2. Mix gram flour, red  chilli powder, salt and soda bicarbonate and make a thick paste.
3. Heat  oil in a pan.
4. Add ginger-garlic-green chilli paste and sauté for a minute.
5. Add the mashed potatoes and turmeric powder and mix well..Add coriander leaves and salt. Let the mixture cool and then form into lemon sized balls.
6. . Heat sufficient oil in a kadai. Dip the potato balls in the gram flour batter and deep fry till light golden brown. Drain on absorbent paper.
7. Serve hot with lehsun chutney . 

. . . .

Aloo Pizza

Aloo Pizza

Ingredients 

Potatoes Boiled, peeled And Grated3 medium
Whole wheat flour (atta) 1 1/2 cups
Refined flour (maida) 1 1/2 cups
 Baking powder 1 teaspoon
Salt to taste
Milk 1 cup
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Chaat masala 1 teaspoon
Fresh coriander leaves finely chopped2 tablespoons
Green chillies chopped1 teaspoon
Green olives 5
Tomato concasse 1 cup
Green capsicum cut into thin strips1 medium
Onion sliced1 medium
Mozzarella cheese grated1 cup

Method

1.  Combine wheat flour, refined flour, baking powder and salt in a bowl. Add milk and knead into a soft dough. Cover with a damp cloth and set aside for 15 minutes. 
2. Divide dough into large equal portions and shape into pedas.Combine grated potatoes, salt, red chilli powder, garam masala powder, chaat masala, coriander leaves and green chillies in another bowl.  
3. Dust each pedas with refined flour and flatten into a large disc. Place a spoonful of potato mixture, bring in the edges together and seal. Roll each stuffed ball into a kulcha. 
4. Heat a non stick pan, place a kulcha on it. Slice olives.Cook the kulcha till underside is golden. Flip and spread 2 tbsps tomato concasse on it. 
5. Put some capsicum strips and onion slices and top with mozzarella cheese. Place olives, capsicum strips and onion slices once again. Cook on low heat till cheese melts. 
6. Serve hot.  

Appam

Appam

Ingredients

For The Batter

2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained

1/2 cup cooked rice

1/2 tsp dry yeast

2 pinches of sugar

a pinch of plain flour (maida)

1 cup coconut milk

salt to taste

2 tsp sugar

Other Ingredients

oil for greasing and cooking

For Serving

coconut stew

Method

Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.

Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.

Put a pinch of plain flour, cover and keep aside for 10 minutes.

Combine the ground paste, coconut milk, salt and sugar and mix well.

Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.

Heat an appachatti (appam kadhai) and grease it lightly with oil.

Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.

Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.

Repeat with the remaining batter to make 14 more appams.

Serve immediately with coconut stew.

Aloo Aur Shakarkand Ki Chaat

Aloo Aur Shakarkand Ki Chaat

Ingredients

2 large sized potatoes

2 sweet potatoes (shakarkand)

4 tbsp green chutney

1/2 cup khajur imli ki chutney

1 cup curds (dahi)

1/4 tsp black salt (sanchal)

1/2 tsp roasted cumin seeds (jeera) powder

1/4 tsp chilli powder

4 tbsp melted butter

salt to taste

For The Garnish

1/2 cup grated white radish (mooli)

1/2 cup chopped spring onions

Method

1. Boil the potatoes and sweet potatoes in salted water. Peel and cut into large cubes.
2. Thread the potato and sweet potato cubes onto skewers. Smear them generously with melted butter and grill over a charcoal or electric barbecue
3. Drain on absorbent paper and place in a serving dish.
4. Top with the green chutney, khajur imli ki chutney, curds, black salt, cumin seed powder, chilli powder and salt.
5. Garnish with the grated radish and spring onions.
6. Serve immediately

Tamatari Bhindi

Tamatari Bhindi

Ingredients:

For gravy:

• 4 medium tomatoes puree will make approx. 1-1/2 cup
• 1/4 inch piece of ginger
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)
• 1 teaspoon coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon corn starch/arrow root powder

Fried bhindi:

• 1-3/4 cup bhindi (sliced from center and cut in half )
• 1/4 cup besan gram flour
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mango powder (amchoor)
• 1 teaspoon fennel seeds coarsely ground (sonff)
• 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
• 1/2 teaspoon red chili powder
• Approx. 3 tablespoons water
• Oil to fry

 Method

Gravy

1. Mix cornstarch with three tablespoons of water and keep aside.
2. Blend the tomatoes and ginger to make tomato puree.
3. Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. .
5. Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready keep aside.

Fried bhindi

1. In a bowl put the bhindi and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly bhindi should be nicely coated with spices but the mix should not be runny.
2. Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put bhindi in oil it should float right of way but not change the color.
3. Put one bhindi at a time to the oil and fry till they are golden brown both sides this should take about four minutes.
4. Take them out over paper towel.
5. Serve the bhindi over gravy; don’t mix it as you should pick up the bhindi with gravy.

kache kela ke pakode

kache kela ke pakode

Ingredients

Unripe banana                                          1 

Besan                                                  1/2 cup 

Rice flour                                          1/4 cup 

Corn flour (optional)                          1 tsp 

Cooking soda (sodium bi carb)          3 pinches 

Asafoetida                                          1/8 tsp 

Ajwain or jeera                                  1 tsp 

Red chilli powder                                  1 tsp 

Salt & water                                          As needed 

Hot oil (optional)                                  1 tblsp 

Oil                                                          for deep frying 

Method

1. In a mixing bowl, mix besan, rice flour, red chilli powder, sodium bi carb, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the banana, not too thick.
2. Peel off the skin of the banana with a peeler . Slice them thin or medium thick as you wish . Keep it immersed in water until use. Heat oil in kadai side by side. Take it out from water, drain the water as much as you can, dip and coat the banana and drop carefully in hot oil.
3. Fry them both sides until golden brown. Adjust the heat now and then to avaoid fuming of oil Also using the ladle keep pouring the hot oil over the bajjis as its getting cooked to make it puff nicely. Drain in paper towels. 
4. Serve hot n enjoy

Angoori Petha

Angoori Petha

Ingredients

White pumpkin (peeled and deseeded) :- 2 kg


Sugar :- 3 cups


Slaked lemon :- ¼ tsp


Shredded coconut :- 1 cup


Yellow food colour :- few drops

How to make

1. Scoop out balls from the pumpkin using a melon scoop and prick each one using a fork.
2. Rub the slaked lemon over the balls and set aside for five minutes.
3. Thoroughly wash and drain these balls. Set aside.
4. In a thick bottomed pan, mix the yellow food colour and sugar with two cups of water. Allow this mixture to boil.
5. Remove any impurities if they exist with a slotted spatula.
6. Drop the balls in this mixture and cook over high heat for 15 minutes.
7. Switch off the heat and keep aside to cool down completely.
8. Take out the petha balls from the sugar syrup and then roll them in desiccated coconut.
9. Serve chilled.

Aloo Kachori

Aloo Kachori

Ingredients

Potatoes :- 1/2 Kg.
Arrowroot :- 100 gm
Coconut :- 1 no.
Green chilies :- 2-3 nos.
Cardamom seeds :- 1tsp.
Lemon juice :- 1-2 tsp
Sugar :- 1-2 tsp
Salt :- To Taste

How to make:

1. For preparing the covering, boil and mash the potatoes well.
2. Mix the potatoes with 50gm arrowroot and salt. Knead the mixture and prepare dough.
3. For filling, grate the coconut and mix green chilies, cardamom, salt and sugar in it.
4. For making kachoris, take small dough, pat it well in between your palms and make a puri.
5. Stuff the prepared puri with coconut mixture and form a ball like shape.
6. Flatten the balls using your palms and make them little flat. Ensure the filling is intact and is not spilled.
7. Douse the kachoris in the arrowroot and deep fry it in hot oil.

Rice And Zucchini Patties

Rice And Zucchini Patties

Ingredients

Cooked rice :  1 ½ cup


Creamed corn : ½ cup 


Zucchini : 300 gm grated coarsely


Onion : 01 chopped finely


Parsley : 1 tbsp chopped 


Bread Crumbs : 1 cup 


Salt to taste


Eggs : 02 nos


Oil : 2 tbsp


Tomato sauce

Preparation method

Combine all ingredient.in a bowl & make patties. Shallow fry them.

Pala Munjalu

Pala Munjalu

Ingredients

Rice flour - 2 cups (if store bought)
Milk - 1 cup
Salt - 1/4 tsp
Ghee - for greasing while preparing the balls
Oil for deep frying

For filling:

Chana dal - 1
Sugar - 1 cup OR Jaggery - 1 cup, grated
Cardamom powder - 1/2 tsp
Salt - pinch

Method

1. Boil the milk. Add salt and sugar and allow the sugar to dissolve. Now slowly add the rice flour and keep mixing till it forms a lump. Mix thoroughly and turn off flame. Place and lid and keep aside.
2. Pressure bengal gram with a cup of water upto 3 whistles. Once the pressure eases, remove the dal, strain any left over water and transfer the chana dal to a heavy bottomed vessel.
3. Heat the vessel which has the cooked chana dal, add sugar or jaggery and mix. The sugar will dissolve, keep mixing till the liquid evaporates and it appears like a thick paste. Use a masher to mash the mixture. Keep mixing continuously as the dal tends to stick to the vessel. Add cardamom powder and salt and mix well. Turn off flame and allow to cool.
4. Shape the sweetened dal mixture into small bite sized balls like shown in the picture above.
5. Pinch off lemon sized balls off the rice flour dough. Grease your palm with ghee and flatten the dough. Place the dal filling/poornalu in the middle fo the flattened rice flour dough and enclose on all sides and shape into a round ball. Prepare balls with rest of the dough and dal filling.
6. Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Once hot, reduce flame to medium and gently place 4 to 5 balls in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.
7. They taste best while still warm. Once cool, store in an air tight container as they last for two to three days.

Idli Cheese Burger

Idli Cheese Burger

Ingredients: 

4 - idlis
1 cup - finely chopped tomato
1 cup - finely chopped onion
1 tsp - ginger garlic paste
1 cup - grated cheese
1 tbsp - finely chopped coriander leaves
salt to taste
oil to fry

Method

1. Heat oil in a kadai.
2. Saute the onions.
3. Add the ginger garlic paste, tomatoes and salt and saute for another 2-3 minutes.
4. Take one idli and spread this mixture on the idli.
5. Top it with grated cheese.
6. Toast the idli on a tawa such that the cheese melts and coats the mixture.
7. Now garnish with coriander leaves.
8. Serve hot with tomato sauce.

Anarsa

Anarsa

Ingredients: 

4 cups rice
3 1/2 cups sugar powder
3 1/2 cups ghee
1 tbsp. poppy seeds
1/3 cup milk (approx.)

Method

1. Wash and soak rice in plenty of water.
2. Change water everyday, repeating process for 3 days.
3. Now, drain all water, and spread on a clean cloth for 3-4 hours.
4. Grind to powder and sieve.
5. Mix in sugar, press and keep aside for 2 hours.
6. Sprinkle milk little by little, kneading mixture into a soft pliable dough.
7. On a clean plastic sheet, sprinkle a few poppy seeds.
8. Take a pingpong sized ball of dough, press onto sprinkled seeds.
9. Rotate and thin out dough with the hand, forming a 4" sized round.
10. Heat 3-4 tbsp. ghee in a frying pan.
11. Let in one round, seeds side up.
12. Shallow fry on low flame, till golden brown.
13. Drain and keep aside.
14. Repeat for remaining dough, add more ghee as required.
15. Cool very well for 5-6 hours before storing in airtight containers.

Bread Paneer Rolls

Bread Paneer Rolls 

Ingredients:

1 cup crumbled paneer

1 small onion, chopped fine (I should have added this!)

1/2 tsp red chilli powder

1/4 tsp powdered cumin / jeera

1/2 tsp garam masala

1/2 tsp ginger garlic paste

A small bunch of coriander, chopped fine

1 tsp or a bit more tomato sauce / ketchup

4 slices of bread

Butter to toast

Salt to taste

How to Make Paneer Bread Rolls:

Place the crumbled panner in a  bowl. 

Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this. 

Mix lightly with your finger tips. 

Then add the tomato sauce or ketchup and the ginger garlic paste. 

Blend again with finger tips. Set aside while you prep the bread.

Remove the crusts from your bread. Use the regular white commercial variety. 

Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily. 

Place about 1 tsp or so of filling on one end of the rolled out bread slice. 

Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 

Go ahead and roll it all up. 

Repeat with the remaining bread slices. 

 Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. 

Set aside for about 15 mins.

Now, butter up the rolls well on all sides. 

Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce.

APPLE JALEBI

APPLE JALEBI

Ingredients

12 apple rings

For The Jalebi Batter

1/2 tsp dry yeast
1 tsp sugar
1 cup plain flour (maida)
1 tbsp melted ghee
oil for deep-frying

For The Sugar Syrup

1 cup sugar
1/2 tsp saffron strands
a pinch of saffron colour
2 tsp rose water
1 tbsp milk

For The Garnish

1/2 tsp cardamom (elaichi) powder
1 tbsp pistachio slivers
a few rose petals

Method 

For the jalebi batter

1. Combine the yeast, 2 pinches of sugar and ½ cup of lukewarm water in a bowl and mix well.
2. Sprinkle 2 pinches of plain flour on top, cover with a lid and keep aside to rest for 3 to 4 minutes. When the bowl is full of froth, the yeast is ready to use. Keep aside.
3. Combine the remaining plain flour, sugar, ghee, yeast liquid and some warm water (approx. ½ cup) in a deep bowl and mix well to make a thick batter.
4. Cover and keep aside to rest for 40 to 50 minutes and mix well again.

For the sugar syrup

1. Warm the saffron in a small vessel, add milk and rub until the saffron dissolves. Keep aside.
2. Combine the sugar and 1 cup of water in a deep kadhai and boil on a medium flame for 8 to 10 minutes or till the sugar dissolves completely and the syrup is of 1 thread consistency.
3. Add the saffron-milk mixture, saffron colour and rose water, mix well and cook on a slow flame for 2 more minutes, while stirring continuously.
4. Keep the syrup warm.

How to proceed

1. Heat the oil in a kadhai, dip the apple rings in the batter a few at a time and deep-fry in oil till they turn golden brown and crisp from both the sides. Drain well and keep aside.
2. Place the apple jalebis in the warm sugar syrup one by one, soak for 1 minute and transfer on a serving plate.
3. Serve immediately garnished with cardamom powder, pistachios and rose petals

Yummy Murukku Made With Wheat Flour

Yummy Murukku Made With Wheat Flour

Ingredients

Wheat flour	1 cup
Red chilli powder	3/4 tsp
Jeera/ ajwain	1 & 1/2 tsp
Asafoetida	1/8 tsp
Salt	as needed
Oil	For deep frying

Method

1. Steam cook the flour  in a clean white cloth, tied into a bag. You can use your idli pot and place this bag over the idli plate.  Steam cook for 15 mins to 20 mins.
2. Untie and break it roughly when it is warm enough to handle.
3. Sieve it and break, if there is any small lumps. I used the clover shaped hole plate for this murukku. Its your choice to choose.
4. Heat oil in kadai . 
5. Meanwhile prepare the dough. Add red chilli powder, asafoetida, salt and jeera. Add a tsp of oil (preferably hot oil) too. Make dough with water. It should be a stiff yet smooth and non sticky dough.
6. Press into coil shape or what ever comfortable shape you prefer. Press it on a plastic sheet. Use spatula to take it off on put it in the oil.
7. Deep fry in hot oil, cook  both sides  until crisp and golden brown. Never let oil fume at any point, regulate the heat now and then and ensure even cooking of the murukku.  Drain in paper towel. 
8. Let it cool down and enjoy your murukku with hot tea.

Samosa Pinwheels

Samosa Pinwheels

Ingredients:

Filling

•  2-1/2 cups of mashed potatoes
• 1/2 cup green peas boiled and drain
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon green chilies
• 2 teaspoons coriander powder (dhania)
• 1/2 teaspoon red chili pepper
• 1/2 teaspoon garam masala
• 1 teaspoon mango powder (amchur)
• 1-1/4 teaspoons salt(approx.)
• 2 tablespoons finely chopped coriander (hara dhania)

Crest

• 1 cup all purpose flour (plain flour or maida)
• 2 tablespoons fine sooji (semolina flour)
• 1/2 teaspoon salt
• 3 tablespoons oil
• Approximately 1/3 cup cold water

Also needed

• 3 tablespoons all purpose flour (maida or plain flour)
• 1/4  cup water
• Oil to fry

Method

Crest

1. Mix flour, salt and oil add water to make soft dough add water as needed. Don’t knead the dough; cover it with a damp cloth. Let the dough rest for at least 15 minutes.

Filling

1. Squeeze the water from green peas and mix all the ingredients for filling; potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro together. Divide the filling in 2 parts and set aside

Making 

1. Mix the all purpose flour and water to make thin batter. Set aside.
2. Knead the dough for a minute and divide into 2 equal parts and roll them into balls.
3. Roll the ball into about 11 inch diameter.
4. Spread one part of the filling evenly over rolled dough, slightly pressing.
5. Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
6. With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly.
7. Heat the oil in a frying pan over medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, drop a small piece of dough. The piece of dough should come up but not change color.
8. Dip the pinwheel in the batter one at a time and slowly drop in the oil in frying pan. Fry the pinwheels in small batches.
9. Pinwheels will take about 3 to 4 minutes to cook. Turn them occasionally. Fry the pinwheels until both sides are golden-brown. Repeat this process. The crispy, delicious pinwheels are now ready to serve.

Suggestions

1. Samosa Pinwheels; can be freeze for 5-6 weeks, fry then half the way and after coming to room temperature layer them in a container between wax paper. Use them as needed though the Pinwheels and refry them or heat them in oven on 350degree F until they are golden brown.
2. You can also refrigerate them for 3-4 days.

Serving Suggestions

1. Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.
2. Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
3. Also can be served with chola .

Enjoy!

Mexican Rice with Cheese Patties

        Mexican Rice with Cheese Patties

Ingredients

For the rice

2 1/4 cups Steamed Rice
1 onion, chopped
1 1/2 tsp chilli powder
1 cup boiled mixed vegetables
3 tbsp oil
salt to taste

Make a paste of (add in rice)
4 cloves garlic (lehsun)
12 mm. piece ginger (adrak)

For the cheese patties

2 potatoes, boiled and mashed
100 gms crumbled paneer
2 tbsp chopped coriander (dhania)
1 tbsp plain flour (maida)
2 green chillies, chopped
oil for cooking
salt to taste

For the tomato gravy

3 large tomatoes
1 onion
3 cloves of garlic (lehsun)
a pinch of carom seeds (ajwain) or 1/2 teaspoon dried oregano
1/2 tsp chilli powder
1/2 tsp sugar
1 tbsp oil
salt to taste

For the baking

3 tbsp grated processed cheese

Method

For the rice

Heat the oil and fry the onion for 2 minutes.
Add the paste and fry again for 1 minute.
Add the chilli powder and vegetables and fry for 2 minutes.
Add the rice and salt and mix thoroughly.

For the cheese patties

Mix the potatoes, paneer, coriander, plain flour, green chillies and salt and shape like patties.
Cook on a tawa with the help of a little oil.

For the tomato gravy

Heat the oil and fry the onion for 2 minutes.
Add the garlic and fry again for a few seconds.
Add the tomatoes, ajwain, chilli powder, sugar and salt and cook until soft.
Blend in a mixer. Do not strain. If the gravy is too thick, add a little water.

How to proceed

Spread the hot rice in a greased baking dish.
Put the cheese patties over the rice.
Cover with the tomato gravy and sprinkle grated cheese on top.
Bake at 200 degree C (400 degree F) for 10 to 15 minutes.
Serve hot.

Mysore Pak

Recipe Of Mysore Pak 

Ingredients

Besan/ Chickpea flour	1/2 cup
Ghee	1 cup
Oil	1/4 cup
Sugar	1 & 1/2 cup
Sugar for sprinkling	1 tblsp

Method

1. Sieve the flour to get rid of the lumps. Grease a tray n keep aside. Place sugar in a heavy bottomed pan and add about a glass of water.
2. Boil until 1 string consistency. That is, if you check between your fingers, a string will form. Keep the flame in medium when the syrup is about to ready. 
3. Add the flour slowly stirring continuously.  Mix until smooth. The flame should always be medium.
4. Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tblsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
5. At one stage, the the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy . Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly.
6. Pour it to the greased tray and level it with a spatula. Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.

Banana's Miracle

Banana's Miracle

• Reduce Depression
• Regulate the bowel system
• Reduce Blood pressure & risk of hear disease.
• Help our bones grow stronger
• Helps individuals to quit smoking.
• Help prevents anemia
• Provide us energy
• Reduce menstrual pains
• Power our Brain
• Help Prevent Ulcer

Cucumber Pachadi

Cucumber Pachadi

Ingredients:

• 2 tsp coconut oil or any other refined oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 7 to 8 curry leaves (kadi patta)
• 1/2 cup chopped onions
• 1 cup chopped cucumber
• 2 tsp finely chopped green chilies
• 1/2 cup fresh curds (dahi) , beaten
• salt to taste

Method:

• Heat the oil in a kadhai and add the mustard seeds.
• When the seeds crackle, add the curry leaves and onions and saute on a medium fame till the onions turn light brown in colour  while stirring continuously.
• Add the cucumber, green chilies and salt, mix well and saute on a medium flame for 2 to 3 minutes. Remove from the flame and keep aside.
• When the mixture cools slightly, add the curds and mix well. Serve immediately.