Cheese & Peas Kachuri

Ingredients


Maida – 1 1/2 cup
Salt – 1/2 tsp
Ghee – 2 tsp
Baking Soda – a pinch

For Stuffing:

Cooked green peas – 1 cup
Mashed potato – 1 cup
Finely Chopped green chilli, ginger and coriander – as required
Garam Masala powder – 1 tsp
grated Cheese – 3/4 cup
Salt – to taste
Oil – for frying


Method


Take a bowl, add maida, salt, ghee, soda and mix well.Add little water and prepare the dough.(chapati dough consistency) Allow it for 15 mins.Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.Make small balls of the above mixture.Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)Flatten the cheese stuffed balls and keep them ready.(like vada)
Make small balls of the maida dough and flatten.(small poories)Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.
Seal the corners of both the poories with little water so that the stuffing don’t come out.
Heat oil in a tawa and deep fry them and the Kachories are ready.

Egg Fry Curry

Ingredients

Boiled Eggs 4
5 large onions sliced
2 tomatoes cut into big cubes
spices cardamom 3 ,cloves 6-7 , fennel seeds 1 small tsp
1/2 tsp turmeric,1 tsp chilly powder
salt
oil
Cardamom 3 ,Cloves 6-7 , Fennel seeds 1 small tsp ...All crushed.



Method


Heat oil in a nonstick pan.
Add onions & saute , till it turns brown like in the picture .Addturmeric,chillypowder & enough salt, mix them well .Add tomatoes,saute & cook for another 2 minutes. (Dont saute too much so that the tomatoes gets mashed, I personally like it to be in its form.)Time for the eggs.
Make 4-5 slits around the boiled eggs .
Cover it with the cooked onions.
Another 1 minute & my Egg curry is ready to go with Battoora or Puri,Naan or Couple of chappathis .

Moong Duler Halua

Ingredients


100 gms Moong Dal
200 gms Ghee
100 gms Sugar
1/2 glass Water
10 pieces Badam
5 pieces Pista
4-5 Currants


Method


Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.Heat water in a pan, add sugar and boil the mixture till sugar melts.Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

Papaya Halua

Ingredients

2 cups papaya
1 cup milk (boiled)
1 cup sugar a pinch of yellow colour
4 tbsp clarified butter (ghee)
5 cashewnuts
5 badam
5 pista a big pinch of cardamom powder



Method


Peel the skin, remove the seeds and grate the papaya. Roast the garnishing ingredients (except cardamom powder) in 2tsp of ghee till they turn into light golden yellow colour. Allow it to cool then broken into small pieces. Now heat a heavy bottomed pan and heat with 2 tbsp of ghee. Add the grated pappaya and saute on low flame till the raw smell disappears. Now add milk and mix well. Cook on low flame till the papaya become tender. Once the halwa starts to thickening stir continuously for 2-5 mins. At this point add sugar food colour.Combine well and cook for further thickness. Add the remaining ghee and stir. Cook on low flame till the ghee separates form the mixture. Finally add the garnishing ingredients. Now your easy and tasty papaya(pappali) halwa is ready to serve. Serve hot or cold.

Carrot Mithai

Ingredients

1/2 kg carrots
1 cup milk (boiled)
1 cup sugar or to taste a pinch of cardamom powder
2 tbsp ghee
10 cashew nuts
10 badam(nut) (optional)
10 pista (optional)


Method


Wash, peel and grate the carrots.Heat a pan with 1 tbsp of ghee and roast the garnishing ingredients and keep aside.Add the remaining ghee and heat. Put the grated carrot and saute on low flame till the raw smell disappears.Add milk and boil on low flame till thick Once it's starts thickening add sugar and stir continuously.Cook on low flame for further thickness.Add cardamom powder and stir continuously till the ghee separates from the mixture. Finally garnish with roasted garnishing ingredients.Carrot halwa or gajar ka halwa is ready to serve.Serve hot or cold.

Coconut Ball

Ingredients

4 cups fresh coconut, outer skin/brown skinned removed and grated
12 oz condensed milk.
1/2 tsp powdered cardamom powder
1 Tbsp ghee/Clarified butter
1/4 cup dried cranberries
15-16 slightly roasted whole Almond
1/2 cup fresh coconut flakes



Method


Line a baking sheet with parchment paper and keep it aside.Heat ghee in dutch oven over medium high heat, add grated coconut and on low flame cook the same stirring continuously, so that it does not stick to the bottom of the pan. Cook for 5-6 minutes and then add the condensed milk and mix everything properly. Keep stirring continuously until the mixture gets thick and begin to stick together. After 3-4 minutes you will see everything combined together then, just take small amount of the mixture and try making a ball and if it does not fall through then the mixture is ready make laddu.At this point of time add cardamom powder and dried cranberries to the mixture and mix everything well.Turn of the flame and wait for couple of minutes for mixture to cool down little bit to handle without burning your fingers. But the mixture should not be cooled of completely otherwise you will not able to make laddos. Take a small amount of mixture in between your palms and roll down into a golf sized ball. Make a small hole and insert an almond and again roll the laddos into a smooth ball.Now roll the laddos in fresh coconut flakes to cover them on top. Keep it on the baking sheet.Repeat the above two steps to complete the rest of the mixture. Once done, preheat the oven to 400 deg farhenit. Bake the laddos for 4-5 minutes in the oven or until you see the coconut flakes on top gets slightly golden brown. It will not take more than 5 minutes. Cool off completely and enjoy this little goodness.

Sujir Laddu

Ingredients

2 Cups sooji
1/2 Cup ghee
2 Cups sugar
1/2 Cup coconut powder
10 Raisins
3 Cardamoms
10 Cashew nuts
1 Cup milk


Method


Heat 2 tsp of ghee. Fry the sooji till it becomes light brown in colour. Allow it to cool.Also fry the cardamoms. Make powder of it. Heat 2 tsp of ghee in a pan and fry the cashew nuts. Add raisins. Make powder from the sugar and rava separately. Mix them. Mix the ingredients and make laddus with the help of little milk. Suji Laddus are ready.

Bitter Fry

Ingredients

Bitter gourd -2
Onion - 2
Ginger garlic paste- 1 tbsp
Tomato pure- 2 tbsp
Turmeric pwd- a pinch
Red chilly pwd- 1 tbsp
Coriander pwd - ½ tbsp
Oil- 3 tbsp
Fresh lemon juice - 1 tbsp
Chopped coriander leaves
Salt to taste
Mustard- ¼ tsp
Cumin seeds- ½ tsp
Split urad dal - 1 tsp
Methi seeds- ½ tsp
Curry leaves



Method


Cut Bitter gourd to thin slices.
Sprinkle salt over it and keep aside for 10 mints.
Rinse it with water and dry on paper towel
Heat oil in pan, temper with seasonings.
Add chopped onion, saute to light brown.
Add ginger garlic paste, tomato puree and saute further until it is done.
Now add turmeric pwd, red chilly pwd, coriander pwd, salt and stir.
Drop the bitter gourd pieces, and fry for 5 mints.
Sprinkle water and cook it covered.
Toss it once in a while, and deep fry it.
Turn off the flame, add fresh lemon juice, combine well.

Peas Pulao

Ingredients

Fresh Peas 1 cup
Basmati Rice 1 cup
Ginger Garlic paste - 1/2 tsp
Jeera/ Cumin 1 tsp
Cloves 2-3
Cinnamon 2"
Cardamon 2
Bay leaf 2
Salt to taste
Ghee 1 tsp
Water 1 cup
Roasted cashew for garnish
Coriander leaves for garnish


Method


Wash and soak rice for 15 mins
Heat a non Stick pan with ghee, add the whole spices, saute well. Then add ginger garlic paste. Let it get cooked well.
Then add shelled peas and simmer with a lid covered. Allow the fresh peas to get sautes well. Slight mash with the back of the spatula, just to ensure some of the peas are mashed.
Next add the drained rice and saute well. Add water and salt. Bring it to boil. Then simmer and cover with lid. Cook for 10 mins. Switch off.
The rice will be cooked well and gets a good taste of the slightly mashed fresh peas.

Chirer Pulao

Ingredients

2 cups chira(Bitten paddy)
1 Onion
1 Carrot
Green Peas
Peanuts
1/2 tsp Cumin Seeds
Salt
Sugar
Turmeric Powder
White Oil


Method


Grate the carrot and cut the onion .
Heat the oil then pour Cumin seeds. Be careful not to burn , just toast to flavor the oil. Add Onion and fry until it browns.
Serve while hot.

Honey Mustard Chicken Sandwich

Ingredients

boneless chicken breast halves, skinless
8 slices cooked bacon
4 slices of Cheddar, Monterrey Jack, or jalapeno cheese
4 slices toasted bread, whole wheat
1 small onion, sliced
4 teaspoons steak sauce
2 teaspoons butter
2 teaspoons olive oil
tomato slices, lettuce, or any other veggies (optional)


Method


Place chicken breasts between wax paper or plastic wrap and beat until about 1/4 inch thick.
In a skillet, cook onion in butter and olive oil until softened. Remove onion from skillet and add chicken.
Cook chicken for about 6-8 minutes on each side, or until browned.
Place toasted slices of bread on baking sheet and spread each slice with 1 teaspoon steak sauce.
Top each slice of bread with chicken breast, a slice of cheese, two slices of cooked bacon, and onion slices. Add any other vegetables you might have.
Broil in over for 1 or 2 minutes or until cheese is melted.

Dim Sandy

Ingredients



6 hard boiled eggs
12 pieces sliced bread
1/2 cup mayonnaise
3 tbsp Butter



Method



In a salad bowl, put the hard eggs, smash, not overly; just make sure it appears chunky.
Add the mayonnaise and mix thoroughly.Spread the butter in one of the sliced bread, put the egg mixture and cover it with another sliced bread.

Boiled Egg Sandwich

Ingredients


Egg - 1
Salt - A pinch
Pepper - A pinch
Sandwich Roll - 1


Method


Boil the egg and slice it into 3 equal pieces.
Place the slices inside the bread roll and sprinkle salt and pepper.
If you like, you can spread ketchup or chilly sauce on the sandwich.

Egg Sandwich

Ingredients


2 Slices dark rye bread, toasted
1 Large hard-boiled egg
1 tbsp Green onion, chopped
2 tbsp Mayonnaise
2 tbsp Celery, chopped
1 Leaf of lettuce
Pepper and salt to taste



Method


Peel and chop the hard hard-boiled egg Combine together the egg, mayonnaise, onion and celery, mix well. Add salt and pepper to it. Spread the egg mixture on the rye bread, add lettuce to it. Cut it in half and serve.

Mixed Bora

Ingredients

Chana dal – 200g
Green chilies – 2
Dry red chili – 1 small
Ginger, grated – 1 Tbsp
Finely chopped cabbage – 2½ C
Fresh curry leaves – 9-10
Asafotida powder – ½ Tsp
Salt – 1½ Tsp
Ghee/oil for deep frying

Method

Soak the chana dal in water for 4-5 hours.
Drain well.
Combine the soaked dal, chilies and ginger in a blender or food processor.
Grind it to a coarse paste.
2-3 Teaspoons of water can be added if needed.
Scrape the mixture to a mixing bowl.
Add the remaining ingredients to the grinded dal and mix well.
Heat ghee/oil in a deep frying pan.
Shape the dal mixture into 1.5-2 inch balls, and flatten them slightly between the two palms.
Deep fry the badas in batches of 3-5 at a time, until golden brown in color.
Drain on the paper towels.

Cabbage Ball

Ingredients

2 cups of grated cauliflower
2 cups of grated cabbage
1 1/2 cups plain flower
1 1/2 teaspoon salt
1 teaspoon garlic flakes or powder
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander powder
1/2 teaspoon tumeric
pinch cayenne


Method


Grate the cauliflower and cabbage and put into a large mixing bowl. add the flour and all the rest of the ingredients.# Heat some oil in a wok or saucepan (i use peanut oil).Using your hands, mix the ingredients together and then roll into equal sized balls.Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.Remove and serve with any meal of your choice (i serve with my Indian Curry recipe)

Badhakopir(Cabbage) Bora

Ingredients

Besan flour - 1¼ cup
Cabbage- 1 cup
Onion - 1
Curry leaves- 3 or 4 sprigs
Coriander leaves- 3 sprigs
Chili Powder - 1 tsp(adjust with your spice level)
Salt
Oil

Method

Chop Cabbage,Onion, Curry leaves and Coriander leaves.Mix all the ingredients except Oil in a bowl, add enough Water to this and make a thick batter.
Heat Oil in a pan. Once the Oil is hot enough, pinch a small amount of batter and drop it gently into the hot oil.
Deep fry them till they are golden brown turning once in a while.
Remove and drain them on paper towels. Serve hot.

Cabbage Chana Curry

Ingredients

Cabbage: 1 medium size or 8 measuring cups (160 ml)

Chana dal: 3 tablespoons

Moong dal: 3 tablespoons

Ginger garlic crushed paste: 1/2 teaspoon

Green chilli: 1 1/2 (optional)

Onion: 1/4 cup chopped

Coriander powder: 1 teaspoon

Coconut powder: 1 table spoon

Vegetable oil: 2 tablespoons

Curry leaves: 6

Cumin seeds, Mustard seeds: each pinch

Red chilli: 2

Cilantro: to garnish

Turmeric: A pinch of

Method

Cut cabbage, onion into small pieces. Take a wide bowl, add oil.

When the oil is hot add red chilli,

cumin seeds, mustard seeds and curry leaves.

Once they pop add green chilli, ginger garlic paste, onion,

chana dal, moong dal, and saute them until they turn golden brown.

Add cabbage and turmeric, stir for 3 minutes. Add 1/4 cup milk,

1 cup water. Cover the bowl with lid and cook in simmer for 15

minutes or until it becomes tender. Add salt and coconut powder

or peanut powder. Simmer for 3 to 4 minutes. Turn off the heat.

Garnish with coriander leaves.