Taler Bora

Ingredients:


Tal sap from 5 kernels
Sugar  2 cups
maida  2 cups
Grated coconut 2 cups
Suji 2 cups
Bananas half dozen mashed
Oil for deep frying


Steps:


Separate kernels from the fruit (Remove top portion of fruit & tear out the fibrous portion , kernels will come out)
Pour some water on kernel , rub it on some sieve or grater to squash out juice which will be thick consistency.
To this now add all above ingredients. Mixture should be of dropping consistency.
Heat oil in a pan 
Take a small amount of mixture and drop in oil in form of ball. Similarly add more balls.
Fry till golden brown .
Serve.

Curd Rice

Ingredients : 1 cup boiled Rice 2 cups Yogurt (Curd) 2 tblsp Oil Finely chopped Coriander leaves 1-2 Green Chilies 1 tsp Chana dal 1 tsp Urad dal 1 tsp Mustard seeds 1 1/2 tsp finely chopped Ginger 2 tblsp desiccated Coconut 1/2 tsp Salt

Method of Preparation : In a saucepan heat 2 tbsp of oil. Add mustard seeds to the oil. When the mustard seeds start popping add chana and urad dal. After a minute, add in the ginger, coriander and green chilies. Saute them for a minute. Add all to yoghurt. Pour now on the rice and serve.

Baigan Bharta

Ingredients: 1 eggplant / brinjal 1/2 cup boiled Green peas 1 Onion, finely chopped 1 Tomato, finely chopped 2 Green chilli, finely chopped 1/2 tsp Garam Masala Powder 1/4 tsp Turmeric Powder 2 tbsp Vegetable oil Salt to taste Chopped green coriander leaves for garnishing

Steps: Roast the brinjal over medium heat. Once done, hold it under cold running water. Cool it and peel off the blackened skin. Mash the flesh. Heat oil in a  karai. Fry onions over medium heat until light golden brown. Add green chilli , turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. Add green peas and mashed eggplant. Stir well. Fry for few minutes over medium heat. Put in a serving dish and garnish with coriander.

Parshe Posto

Ingredients: 

Parshe Maach 4
Posto  2 1/2 tsp
kalo jeere 1/2 tsp
Paanch Phoron 1/2 tsp
Green chilli 3-4
Turmeric
Salt as per paste
Mustard Oil

Steps:

Clean the fish .
Marinate  with salt and turmeic for 15 min.
Make paste of posto & green chillies .
Take oil in a karai and fry the fish.
Now in remaining oil fry kalo jeere , paanch phoron
Add green chilli and posto paste . Fry for 1-2 min.Add turmeric.
Add about 1/2 cup water. After its hot add the fried fish gently.
Add more 1 cup water  after few minutes and cover for 5 min to allow gravy to thicken.

Sohan Halwa

Ingredients:

1 cup Milk
1 kg Sugar
1 tsp Kesar
2 litre Water
500 gm Ghee
100 gm Pistachio
250 gm Almonds
50 gm Cardamom
 500 gm Cornflour


Steps:

Heat half of the water, add sugar and boil for 5 minutes.
 Add 1 cup milk and boil for 5 minutes. .
Dissolve the cornflour/maida in a little water. Add the remaining water and sugar syrup.
Dissolve 1 tsp kesar in warm water. Add to the cornflour mixture and cook over low flame.
When cornflour becomes thick , add 1 tbsp ghee. Continue adding Ghee slowly during cooking to prevent it from sticking to the pan. Stir it well.
As Ghee separates from the mixture. Add almonds, pistachio & cardamoms.
Grease a pan or tray with oil. Spread Halwa in it.
Garnish with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.

Calicut Halwa

Ingredients:

Sugar 2 cups
All purpose flour 1 cup
Water 1/2 -1 cup
Cardomem seeds crushed 1 tsp
oil 500 ml

Steps:

Mix the flour with 8 cups of water and leave it covered for a day. Remove the water from top and add new  again and leave it for one more day. Flour will start to ferment by this time. You may keep it refrigerated on the second day to prevent over fermentation.

Remove the water form top and filter out any lumpy portions from the flour paste.
Heat the oil  and keep it aside. Boil the sugar with 1/2 cup of water and add the flour paste and cardamom seeds.
Stir everything together and add the hot oil. Stir continuously on medium/high heat until the halwa separates from oil and starts to sticks together.
Continue stirring for two more minutes and transfer to a greased pan and add the coconut slices. Cool down and cut into desired size
.Oil will separate out and can be reused later. 

Banana Calicut Halwa

Ingredients:

Ripe Banana 1 1/2
Sugar - 2 and 1/2 cups
Water - 1/2 cup
 Lemon juice - 2 tsp
Ghee - 3/4 cup
Cardamom powder - 1/4 tsp
 Cashews for garnish
All purpose flour - 3 tsp

Steps:
 
Pressure-cook the bananas until soft. Remove the outer skin .
Mash the bananas to a paste in a  blender.
Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this add the mashed bananas.
To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass add the cardamom powder.
Mix well and pour into a pan greased with ghee. Decorate with cashews.
 Enjoy when cool.

Tomato Rice

Ingredients:
200 gm rice
1  onion
3  tomatoes
Coriander leaves
Salt

For seasoning:
Curry leaves
1 Tbsp urad daal
Asafetida
4-5 cloves
Cinnamon
Cumin seeds(jeera)
garlic paste 1 tsp
Oil
Mustard seeds

For masala Powder:

1 Tbsp Coriander seeds
½ Tbsp Channa daal
1/2 Tbsp Urad daal
1/2 tsp Fenugreek seeds
2-3 dry red chillies
1 inch cinnamon piece

Steps:

Cook the rice such that it is nice, fluffy and grains are separated. After the rice is cooked spread it out on a big plate to allow it to cool.
Dry roast the ingredients for masala and grind it to a fine powder.
Chop the onion and tomatoes into small pieces and keep aside.
Heat oil in a pan fry  jeera, mustard, curry leaves.
After the mustard seeds splutter, add asafetida, then the urad daal and fry until it turns golden brown.
Add the crushed garlic and fry until it turns light brown. Add the cloves and cinnamon.
Now add the chopped onion and sauté until it turns transparent. Add more oil at this time.
Add the tomatoes and salt and continue to mix, until the tomatoes are completely cooked and the water from tomatoes is gone.
Add the masala powder salt,  chillies. After the masala powder has mixed well, add the rice and mix.. Cover the lid and allow to cook for a while.
Garnish with coriander leaves. Serve Hot with  Raita.

Chinese Fried Rice

 2 cups cooked rice
 1 cups chopped vegetables
 1  onion chopped
 1  bell pepper/capsicum (cut in long strips)
 2 Tsp ginger garlic paste
2 Tbsp soy sauce
2 Tbsp tomato ketchup
1 Tbsp vinegar
 3 green chilies
Oil,
Salt to taste

Steps:
 
 Heat oil in a pan.
Add the chopped bell pepper first, salt and sauté until it slightly cooks, but still has that crunch to it. Keep aside.
 Similarly sauté other vegetables and keep aside.
 In the same pan, , put in the ginger garlic paste and cook until brown.
Next add the onions, slit green chillies and sauté until transparent.
 Add the soy sauce and mix well in oil.  Now add the vinegar and ketchup and mix well. Check for taste and adjust any of the sauces.
Add the sautéed vegetables and then the rice and mix well. Finally add the crushed/freshly milled white or black pepper.
 Garnish with chopped coriander .

Lemon Rice

Ingredients:

2 cups cooked rice
1 tsp turmeric
½ cup shredded coconut
½ cup groundnuts
3-4 green chillies chopped
 Juice of a lemon
Chopped coriander leaves for garnishing
salt
For Seasoning:
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Dry Red Chilli - 3
Peanuts
Oil

Method:
Take a big plate and spread out the rice making sure there are no lumps. Add salt, mix and keep aside.
Take a heavy bottom pan, add oil on medium heat. Add mustard seeds and allow to splutter, next add the cumin seeds, curry leaves, asafetida. Mix well. Now add the peanuts, green chillies, both the daals and roast until the peanuts get crunchy.
Add the rice, turmeric and mix thoroughly. Cover the lid and let it cook for a while.
Finally add the coconut, chopped coriander leaves and juice of a lemon. Mix well. Serve hot.

Pudina / Mint Rice

Ingredients:
 
200gm Basmati rice
1 cup mint leaves 1 small onion
1 cup veggies  (carrot/beans/peas)
6-8 cloves (slightly crushed)
1  cinnamon (slightly crushed)
2 Bay leaves
Jeera/ cumin seeds
Oil
Salt
¼ cup shredded coconut
3-4 green chillies
2 garlic pods
Ginger
1 tsp fennel seeds
Handful of coriander leaves

Steps:
Wash and soak the rice in water for 20 minutes.
Cut the onions into fine piece and keep aside. Chop the vegetables into small pieces. Chop the mint  as well.
Make a paste of coconut,chillies,ginger,garlic&coriander leaves.
 Fry the jeera, bay leaves, then add cinnamon, and cloves and stir well.
Add the chopped onion and stir until it softens a bit, now add the other vegetables and chopped mint.
Stir until the mint cooks a bit and emits its aroma. There is no need to wait until the vegetables are cooked.
Add the ground masala paste and mix until the raw taste of coconut, garlic is gone.
Add the raw washed rice,  water.
Add water according to vessel in which cooking , in a pan twice the amount of rice & in pressure cooker 1 1/4 .
Close lid when starts boiling. Decrease the flame . Take off after 10-12 mins .Open lid after more 5 mins.
  Mix well before serving. Serve hot with  raita.

Aamras

1 kg  sucking mangoes
1 cup milk (optional)
approx 1 cup of granulated sugar

Wash the mangoes and press gently all over the skin to soften it a get the juices out.. Into a bowl, press out the  pulp / juice of the mango. Working with your hands and squeezing gently. Repeat with all the mangoes.  Once all the mangoes have been pulped, push the pulp through a soup strainer, stirring with a spoon .Add the sugar and milk and stir well. Taste and adjust the amount of sugar according to the tartness of the pulp. Chill for a couple of hours. Serve with  puri. 

Bharwan Bhindi

Ingredients:


Okra / Bhindi / Lady Finger
2 tsp Red chilly Powder
2 tsp Coriander Powder
2 tsp Amchur Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1/2 tsp Besan
2 tsp oil
Salt to taste

Steps:

Wash the okra and pat dry. Cut the edges on both sides and make a vertical slit. Keep this aside.
Put all the spices mentioned above in a bowl. Add little besan and a little oil to bind the masalas together and mix well.
Stuff the  bhindi with this mixture. Keep the remaining mixture aside.
Heat oil in a pan and saute the bhindi. Carefully place the bhindi side by side and shallow fry those on high heat for few seconds, give the pan a shake or so, so that the bhindi do not stick to the bottom of pan. If needed, toss the bhindi carefully with a spatula, taking care not to break or mush these.. Do not put any water. Once the bhindi is cooked, add remaining mixture and salt to the sauteed bhindi. The bhindi should be crisp,
Serve  with hot Chapatis.

Bread Upma

Ingredients:

4-5 cups bread cut in to small pieces
 1/2 cup onions (optional)
  3-4 green chilies
 6-7 curry leaves
  1/2 tea spn each mustard seeds, cumin seeds, urad dal
 1 tea spn sugar 
 2 tsp tomato sauce
Oil
Salt

Method:
Heat oil and add mustard, cumin seeds, urad dal. When they start popping add curry leaves and chillies. Add onions and fry till they turn brownish. Add bread pieces and mix well. Add sugar,and salt and sauce. Mix well.Sprinkle 1 tsp water  with fingers.Bread upma is ready.

Mysore Pak

Ingredients:

Besan  1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1  cups

Steps:

Fry the besan in ghee
Dissolve the sugar in the water and heat it.

Keep stirring till you get a thread consistency.
Slowly add besan to it taking care that no lumps form..
Reduce the heat and add 2 teaspoons of ghee.
Stir, till the flour and ghee has completely blended with the syrup. 

Add ghee till mixture starts leaving edges and becomes little thick.
At this point, transfer the mixture into a greased plate 

Press it with spatula and tilt the plate little so exta ghee drains out.

Allow it to cool for 10 minutes. Then, cut it into desired shape .

Suji / Rawa Ladoo

Ingredients:

Sooji 1 cup
 Powdered Sugar 1 cup
Cashew nuts chopped finely
 Raisins
 Almonds chopped
 Ghee
 Milk as needed

Steps: 

 Pour 2 tbsps of ghee in a pan and  heat for few secs.
 Add cut cashews, raisens and cut badam and stir until they turn into light brown colour.
 Add the  Sooji  to the  ghee of the pan and stir it for just couple of mins.
 Now add Sugar to the rava and stir for another 3-4 min
 Now start making the rava into medium sized balls by adding small amounts of milk and ghee (just sufficient to make balls)

Aloo Tikki

Ingredient:

Potatoes 3-4
Green chillies, 3 chopped
Fresh coriander leaves, chopped
Salt to taste
Asafoedita 1/2 tsp
Red chilli powder  1 tsp
Oil

Steps:

Wash, boil the potatoes, peel and mash . Add green chillies, coriander leaves, salt, asafoedita and red chilli powder to the mashed potatoes and mix well.
 Divide into ten  portions. Shape them into round tikkis.
Heat a tawa and shallow fry the tikkis on both sides with ghee till golden brown..
Serve each with with 2tsp green chutney ,  2 tsp tamarind chutney ,2 tsp dahi, 2 tsp chola ,onion circles sliced , pomegranate seeds and sprinkle chaat masala.

Tel Koi

Ingredients :
12 Koi fish 
1/2cup Mustard oil
1/2tsp Kalo jeere
1 tsp Mustard paste
3 Ground large onions
1tsp Garlic paste
1tbs Ginger paste
 1tsp Turmeric powder
1/2tsp Chilli powder
 4  green chillies
1tsp Sugar
Salt to taste

Steps:
Remove the scales & clean the fish very properly . Marinate with salt and turmeric.
Heat mustard oil in a karai and add the fish & fry lightly. (don't fry too deep)
Take the fried fish out  of oil and put heat to medium.
Add kalo jeere , then mustard paste , onion garlic paste ,  red chilli powder , pinch of haldi and fry properly.
Add salt and sugar to taste , add water and the fried fish gently , keep the heat medium.
When it boils put slit green chillies and cook till it gravy becomes thick.


.

Dhokla

Ingredients
Besan 1/2 cup

Suji  1 1/2 cup
plain yogurt( should be a little sour) - 1/2 cup
soda bicarb  1 tsp/ eno 1/2 sachet
green chili paste  1 tsp
sugar 2 tbsp
Turmeric powder  ½ tsp
salt to taste
lemon

For Seasoning

coriander chopped - 2 tbsp.
oil - 1 tbsp
mustard seeds - ½ tsp
Curry leaves ( optional) -8-10

Steps

Put gram flour and suji in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours.
Add chili paste salt to the batter.
Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
Add the soda bi carb /eno to the flour mixture  and mix well. Pour immedietly into flat greased vessel or a thali or a cake tin.
Steam for about 15 minutes.Let cool for a few minutes.
Cut into squares.

Make a syrup after adding 2 tbsp sugar in 200 ml of water and a lemon. Put the dhokla in syrup for a minute then drain. 
Make seasoning
Heat oil in a small pan. Add mustard seeds
When they stop spluttering, add curry leaves.
Pour over dhokla squares. Sprinkle chopped coriander.

Kawoi machere tilor anjaa / Til diye koi mach

Ingredients:

Kawoi Mach 6 pieces
Til 3 tbsp roasted &made into smooth paste
Onion 1 finely chopped
Ginger & Garlic paste 1 tsp
Oil for frying
Turmeric 
Salt to taste
Dry Red Chillies 2
Water 100 ml 


Steps:


Marinate fish with salt and turmeric for few minutes and half fry.Keep Aside.
Add dry chilli to the oil followed by chopped onion,ginger&garlic paste.
Add  the til paste and salt & turmeric..
Cook for sometime and add  water and allow to boil.
Add the fried fish and cook till the gravy becomes thick.
Serve hot with  rice. 

 

Jhal Muri

Ingredients:
2 cups crisp puffed rice
1/2 cup chanachur / namkeen
1 medium onion finely chopped
1/4 cup roasted peanuts
1/4 cup diced cucumber
1 tsp mustard oil or oil from pickle
2 green chillies chopped preferably pickled
1 tsp chaat masala (optional)

Steps:

Mix all the ingredients in a bowl  and enjoy while still crisp.