Onion Pakoda

Onion Bhaji is a mouth-watering and delicious snack which tastes good when it is raining.

Ingredients:
Onion                                       : 1.
Besan (Gram Flour)                  : 1cup.
Rice Flour                                 : 1/2cup.
Baking Soda                              : a pinch.
Azhwain (Vaamu)                       : 1spoon.
Ginger Paste                               : 1spoon.
Green Chillies                              : 2.
Red Chilly powder                       : 1/2spoon.
Salt                                              : 1/2spoon.
Water                            : 3/4th cup.
Curry Leaves                 : handful.
Oil                                 : required quantity used for deep frying.

Preparation:
Cut the Onion into slices and Green Chillies into two equal halves. Now take a mixing bowl, add Besan, Onion slices, Green Chillies halves, Rice flour, Baking Soda, Red Chilly Powder, Salt, Azhwain, Ginger paste, & Curry Leaves and mix them with Water and make a little thick mixture (batter). Now heat a kadhai with required amount of Oil used for deep frying in it. When the Oil gets heated, take a very little portion of batter and dip into the Oil and fry them until they turns into golden color. When they turns golden color, remove the bhaji from kadhai and place on a tissue paper to remove the excess Oil. Continue this process. Now serve hot and bhaji is ready to eat.

Note: Before dipping the batter into hot Oil, just add 3/4th spoon of Hot Oil into the batter, which gives crispy and the bhaji won't absorb more Oil.

Chole Bhature.

Chole Bhature is a very popular & famous Punjabi recipe.

Ingredients:

For making Bhature:
All Purpose Flour                 : 1cup.
Water                                   : 1/2cup.
Butter/Ghee                          : 2spoons.
Baking Soda                         : a pinch.
Sour Yogurt                           : 3/4th cup.
Sugar                                     : 1/2spoon.
Salt                                        : 1spoon.
Oil                                         : required quantity used for deep frying.

For making Chole Curry:
Chole                                        : 1/2cup.
Water                                        : 1cup.
Green Peas                                : a handful.
Potatoes                                    : 2.
Chole Masala                             : 1spoon.
Turmeric                                     : a pinch.
Red Chilly Powder                     : 1/2spoon.
Salt                                            : 1/2 & 1/2spoon.
Oil                                              : 1spoon.
Cumin Seeds                               : 1/2spoon.
Coriander Powder                       : 1/2spoon.
Ginger-Garlic Paste                      : 1spoon.
Onion(Finely Chopped)                : 1/2cup.
Tomatoes (Chopped)                    : 1/2cup.


Preparation:

For Bhature:
Take a mixing bowl, add all the ingredients(Flour, Baking Soda, Sugar, Sour Yogurt, Salt & Butter/ghee) and mix with  Water and make a smooth and soft dough. Now keep it aside for 2 hours by covering it with a wet cloth. After 2 hours, heat a kadhai with required amount of Oil used for deep frying. Now start making small balls from the dough. Gently press each ball into a paramecium shape bhature (Poori) with rolling pin. When the Oil gets heated, add these bhature into the Oil and just fry them until they turns golden color.Now remove from the kadhai and place it on a tissue paper in order to get excess Oil out. Continue this process until the dough is completed.  Serve it hot.

For Chole Curry:
Soak the Chole in 1cup of Water for 8 hours. Boil this soaked Chole along with Water, 1/2spoon of Salt and a Tea bag in a pressure cooker. Wait for 5 whistles. Keep this boiled Chole aside to get cooled. Now peel out the skin of Potatoes and boil them with sufficient water in a pressure cooker. Wait for 2 whistles. In the meanwhile, heat a kadhai with 1spoon Oil in it at a medium flame. When the Oil gets heated, add Cumin seeds, Ginger-Garlic Paste & chopped Onions and saute them until the Onion turns light golden color. Now add Green Peas & Tomato Pieces and cook it for 5 minutes. Now smash the boiled Potatoes. After 5 minutes, add smashed Potatoes, boiled Chole along with Water, Turmeric, Red Chilly Powder, 1/2spoon of Salt, Coriander Powder & Chole Masala  and again cook for another 6 minutes. Cook it until it becomes a thick gravy mixture. Now turn off the stove. Serve hot,  the Chole Curry with Bhature. It is a mouth-watering combination.

Note: Before start heating the kadhai for Bhature. Just rub with a little quantity of Surf/ Rin Powder, outside the kadhai. It prevents from burning the kadhai.
                    

Veg Pulav.

Veg Pulav is a delicious and nutritious recipe.

Ingredients:
Basmati Rice                       : 1cup.
Water                                  : 1cup.
Carrots                                : 2.
Capsicum                             : 1.
Cabbage                               : 3/4th.
Onion                                    : 1/2.
Spring Onions                        : 2.
Potato                                    : 1.
Tomatoes                                : 2.
Green Peas                              : 1/2cup.
Beans                                       : 4.
Coriander                                  : 3stems.
Garam Masala                           : 1spoon.
Coriander Powder                     : 1/2spoon.
Turmeric                                    : 1/2spoon.
Red Chilly Powder                     : 1spoon.
Salt                                            : 1spoon.
Ginger-Garlic Paste                    : 1/2spoon.
Oil                                             : 2spoons & 1spoon.
Cumin Seeds                              : 1/2spoon.
Cashews                                    : 6.
Butter stick                                 : 3/4th.                                       

Preparation:
Wash the Rice and soak the Rice with one cup of Water for 1hour. Chop all the Vegetables into small cube size pieces. Now after 1 hour, cook the soaked Rice along with Water & 1spoon of Oil in a pressure cooker. Wait for 3 whistles to come. And turn off the stove and wait to get cooled. In the meanwhile, heat a kadhai with 2spoon of Oil at a medium flame. When the Oil gets heated,add Cumin Seeds, Ginger-Garlic Paste & chopped Onions,Green Peas & Cashews and saute them. Now add all chopped Vegetables except Tomatoes and cook them for 7 minutes by covering with a lid at a medium flame. After 7 minutes, add chopped Tomatoes, Turmeric, Red Chilly Powder, Salt, Garam Masala , Coriander Powder & Butter stick  and again cook for another 5 minutes.After 5 minutes, turn off the stove. Now add the cooked Rice and mix it properly. Now garnish this Pulav with chopped Coriander and serve hot. Now tasty and delicious Veg Pulav is ready to serve and eat.

Note: Add One spoon of Oil into the Rice while cooking a pressure cooker, so that the Rice won't gets sticky.

Paayasam.

Paayasam is an Indian traditional dessert, prepared in every occasions.

Ingredients:
Semiyaa                               : 1/2cup.
Sabudana                             : 3/4th cup.
Ghee                                    : 1spoon.
Elaichi Powder                     : 1/2spoon.
Sugar                                   : 1/2cup.
Milkmaid(Optional)              : 2spoons.
Cashewnuts                          : 4.
Almonds                               : 4.
Pistachios                              : 5.
Kishmis                                 : 6.
Milk                                       : 2cups.

Preparation:
Soak the Sabudana in sufficient water for 2 hours. Heat a pan with one spoon of Ghee in it at a medium flame. When the Ghee gets heated, roast the Cashews, Almonds, Pistachios until they turns light golden color. Now roast the Khismis for 2 minutes and remove these from the pan, leaving the remaining Ghee in it. Now in the remaining Ghee, roast the Semiyaa until they turns light golden color at a medium flame. Turn off the stove and immediately remove the Semiyaa from the pan. Now heat a kadhai with 2cups of Milk at a medium flame. When the Milk gets heated, add the soaked Sabudana & roasted Semiyaa and cook it for 10 minutes. After 10 minutes, add Sugar, Milkmaid, Elaichi Powder & roasted Nuts and again cook it for 5 minutes. After 5 minutes turn off the stove and serve it in a serving bowl. Now tasty and yummy Paayasam is ready to serve and eat.

Note: Paayasam gets thickened quickly, as the Semiyaa and Sabudana absorbs its Milk. In that case, just add 1/2cup Milk and 1spoon of Sugar and slightly heat and  mix it before serving to get a thin Paayasam.

Dal Makhni.

Dal Makhni is a famous Punjabi recipe. It is nutritious as well as Fat content recipe.

Ingredients:
Rajma(Kidney Beans)        : 3/4th cup.
Whole Moong Dal(Pesarlu) : 1/2cup.
Tomatoes                            : 2.
Onion                                  : 1/2.
Water                                  : 1cup.
Butter Stick                         : 1/2.
Fresh Cream                       : 2spoons.
Garam Masala                     : 1spoon.
Ginger                                  : small cube size.
Turmeric                                  : a pinch.
Red Chilly Powder                   : 1/2spoon.
Salt                                          : 1spoon.
Cumin Seeds                            : 1spoon.
Coriander                                 : 2stems.
Oil                                            : 1spoon.

Preparation:
Soak the Rajma & Whole Moong Dal in sufficient water separately for 8 hours. Chop the Onion & Coriander into very small pieces. Chop the Tomato into two equal halves. Boil the soaked Rajma & Whole Moong Dal with one cup of Water & half spoon of Salt in a pressure cooker. Wait for 6 whistles. Now blend Ginger & Tomato pieces into a fine puree. Heat a kadhai at a medium flame with one spoon of Oil in it. When the Oil gets heated, fry the Cumin Seeds. Now roast the chopped Onion pieces into light golden color. When the Onion pieces starts turning into light golden color, pour the blended Tomato Puree and cook it for 2 minutes. Now add the boiled Rajma-Whole Moong Dal along with its water, Turmeric, Red Chilly Powder, Garam Masala, Butter stick &half spoon of  Salt and again cook it for 3 minutes. Now add the Fresh Cream & chopped Coriander and cook it 1 minute. Now turn off the stove and shift it into a serving bowl. Dal Makhni is ready to serve and eat.

Note: You can even prepare Dal makhni recipe without using Butter sticks and Fresh Cream.

Samosa.

Samosa is a very popular and mouth-watering snack item.

Ingredients:
Maida                               : 2cups.
Potatoes                            : 2.
Green Chillies                    : 2.
Ginger                               : small cube size.
Cumin Seeds                     : 1spoon.
Coriander Powder             : 1/2spoon.
Garam Masala                    : 1spoon.
Lemon Juice                       : 1spoon.
Salt                                     : 1spoon.
Water                                  : 1/2cup.
Oil                                       : 2spoons & required for deep frying.
Ajwain (Vaamu)                    : 1spoon.
Coriander                              : 2stems.
Green Peas                            : 1/2cup.

Preparation:
Peel out the Potatoes and cook them with sufficient water in a pressure cooker. Wait for 2 whistles. Strain out the Water and keep them aside. In the mean while, take a mixing bowl, in that, mix Maida with half spoon of Salt, Ajwain and one spoon of Oil. Mix it thoroughly so that no lumps are formed. Now again mix with half cup of Water and make a soft dough. Keep this dough aside for 15 minutes by covering the bowl with a wet cloth. Blend the Green Chillies and Ginger into a fine paste. Cut the boiled Potatoes into small pieces. Mix the boiled Potato Pieces with Green Chilly-Ginger paste, chopped Coriander, Garam Masala, Coriander Powder, Salt and Lemon Juice. Now heat a pan with one spoon of Oil in it. When the Oil gets heated,  fry Cumin Seeds & Green Peas for 2 minutes, and then add the boiled Potato mixture and cook it for 2 minutes. Turn off the stove and   let the Curry to be cooled. In the meanwhile make small balls from the dough. Press each ball into a flattened round size chappathi with rolling pin. In between sprinkle  a pinch of Maida to get a round shape.Now cut that Chappathi into two equal halves at the middle. Take a halve and fold one side at the middle and on that ,overlap the other side with rubbing its edges with a drop of Water with your finger. Make sure that you will get a cone shape. Now stuff the cone inside with the Potato curry and close its other edge by rubbing a drop of water with your finger and press its edges. Continue this process. Heat a kadhai with required quantity of Oil used for deep frying. When the Oil gets heated, fry this Samosa's until they turns into golden color. Now remove the Samosa's from the kadhai and serve it.

Note: Rub with a drop of Water on the edges of the dough to get a cone shape.

Rava Idli With Sambhar.

Rava Idli with Sambhar is very popular in Chennai. It is an excellent combination.

Ingredients:

For Idli:
Sooji (Upma Rava)            : 2cups.
Baking Soda                      : 1spoon.
Oil                                     : 2spoons.
Chana Dal                          : 1spoon.
Urad Dal                            : 1spoon.
Hing                                   : a pinch.
Mustard Seeds                               : 1spoon.
Green Chillies(Chopped)                 : 1spoon.
Ginger Paste                                    : 1spoon.
Yogurt                                             : 1cup.
Water                                              : 1cup.
Salt                                                  : 1/2spoon.
Coriander(Chopped)                        : 1/2cup.
Curry Leaves                                   : handful.
Tomato slices                                   : for garnishing.

For Sambhar:
Carrots                                 : 3
Beans                                   : 5
Onion                                   : 1.
Brinjal                                   : 1.
Tomatoes                              : 3
Toor Dal(Kandi Pappu)         : 1/2 cup.
Tamarind Pulp                       : 2spoons.
Turmeric                                : a pinch.
Red Chilly Powder                 : 1/2spoon.
Salt                                        : 1spoon.
Sambhar Masala Powder        : 1spoon.
Coriander Powder                  : 1/2spoon.
Curry Leaves                          : handful.
Coriander                               : 2stems.
Hing                                       : a pinch.
Oil                                          : 1spoon.
Mustard Seeds                        : 1spoon.
Water                                      : 2 cups.

Preparation:

For Idli:
Heat a pan with two spoons of Oil in it at a medium flame. When the Oil gets heated, add Chana Dal, Urad Dal, Mustard Seeds and fry them until they turns light golden color. Now add Hing, Curry Leaves, Green Chillies & Ginger paste and again fry for 2 seconds. Now add Sooji (Upma Rava) and roast  until it turns into light golden color  and turn off the stove. Immediately shift this into a mixing bowl before the Rava starts burning. Now add Yogurt, Baking Soda, chopped Coriander, Salt and mix it with Water. Make this into a batter and keep it aside for 1 hour to get fermented. After 1 hour, the batter gets fermented. Heat a idli pan (cooker) with half glass water. In the mean while, rub the idli plates with a pinch of Ghee and pour a spoon of Idli batter into that idli plate moulds and garnish with Tomato slices. Now keep this idli plates into the idli pan when the water starts boiling. Cover the idli pan with lid. Cook at medium flame for 10 minutes. The steam comes out from the lid. After 10 minutes, turn off the stove and wait for 5 minutes to get the steam reduced. Now remove the idlis from the plates with the  help of knife/ spoon and continue this process. Now the Rava Idlis are ready to serve and eat.

For Sambhar:
Soak the Toor Dal in one glass of Water for 10 minutes. Chop all the Vegetables into cube size pieces. Cook all the Vegetable pieces (except Tomato) and soaked Toor dal along with Water, Turmeric & pinch of Salt in a pressure cooker. Wait for 3 whistles. After getting 3 whistles, remove its lid and add one glass of Water, Tomato pieces, Red chilly Powder, Salt, Coriander Powder, half spoon of Sambhar Masala Powder, chopped Coriander,Tamarind Pulp and cook them for another 5 minutes at a medium flame. Now heat a pan with one spoon of Oil in it. When the Oil gets heated, add Mustard seeds, Hing, Curry leaves and half spoon of Sambhar Masala Powder and fry them for 1minute. Now immediately pour this mixture into the Sambhar kadhai and mix them very well. Turn off the stove. Now Sambhar is ready to serve and eat with Rava Idlis.

Note: Rub the Idli plates with a pinch of Ghee, so that the Idlis won't get sticky.

Pesara Aavakaya.

Pesara aavakaya is a variety and different from ordinary Mango pickle.

Ingredients:
Mango                            : 1.
Moong Dal                      : 1cup.
Red Chilly Powder           : 1cup. Salt                                  : 1cup.
Sesame Oil                       : 1cup.

Preparation:
Cut the Mango into small cube size pieces. Blend the Moong Dal into a fine powder. Now take a mixing bowl, add Mango pieces, Moong Dal Powder, Red Chilly Powder &  Salt. Mix all of them properly. Now by pouring Sesame Oil again mix them thoroughly. Wait for three days to serve. After three days, you can observe the Oil starts oozing. Now mix the whole pickle thoroughly. And the Pesara Aavakaya is ready to serve and eat.

Note:  After 3 days,Check the Salt consistency. Inadequate of Salt  spoils the pickle.

Basundi.

Basundi is a delicious and yummy sweet dessert.

Ingredients:
Milk                           : 1litre.
Sugar.                         : 3spoons.
Milkmaid                     : 3/4th cup.
Elaichi Powder             : 1spoon.
Almond Pieces             : 3/4th cup.
Cashew Pieces             : 3/4th cup.


Preparation:
Heat a kadhai  at a medium flame. When the kadhai gets heated, pour the Milk and wait for boiling. When the Milk starts boiling, then turn the stove burner towards simmer level. Now at simmer level, stir the Milk for every 5 minutes until the Milk gets reduced to 1/2 litre. This process may take 45 minutes approximately. When the Milk got reduced to 1/2 litre, at this level, add Elaichi powder, Cashew Pieces, Almond pieces, Milkmaid & Sugar. Stir it for another 2 minutes and remove from the kadhai and shift into a serving bowl.

Note: The Milk should not contain any water in it.

Cabbage Pickle.

Cabbage pickle is a very spicy & variety pickle.

Ingredients:
Cabbage(Chopped)                            : 1cup.
Red Chilly Powder                              : 1cup.
Iodized Salt                                         : 1/2cup(approx).
Mustard Powder                                 : 1/4th spoon.
Roasted Methi Powder                        : 1/2spoon.
Sesame Oil                                          : 1/4th cup.(approx)
Mustard Seeds                                     : 1spoon.
Hing                                                     : 1/2spoon.
Lemon Juice                                         : 1spoon.

Preparation:
Finely chop the Cabbage. Take a mixing bowl, add chopped Cabbage, Red Chilly Powder, Iodized Salt, Mustard Powder & Roasted Methi Powder. Mix them very well. Heat a pan at a medium flame. When the pan gets hot, pour Sesame Oil into it. Now roast the Mustard seeds & Hing for 2 seconds. Now immediately turn off the stove and load this into the mixing bowl. Mix the whole mixture with a spoon properly. At last, add Lemon juice and mix it. Wait for three days to serve. After three days, Cabbage pickle is ready to eat.

Note: Wait for three days to get its taste, in order to serve.

Bread Bonda.

Bread-Bonda is  a  very tasty, spicy & delicious recipe .

Ingredients:
Bread Slices                                       : 10.
Potatoes                                             : 3.
Green Chillies                                     : 4.
Ginger                                                : Small cube sized piece.
Green Peas                                         : 3/4th cup.
Cumin Seeds Powder                          : 1spoon.
Turmeric                                              : a pinch.
Salt : 1spoon.
Oil                                            : Required for deep frying.
Coriander (Chopped)                : 1/2cup.
Corn Flour                                 : 1/2cup.

Preparation:
Peel out the skin of Potatoes. Boil the Potatoes with sufficient water in a pressure cooker at a medium flame. Wait for 3 whistles. Strain out the water and wait for 5 minutes till the Potatoes get cooled. Blend the Green Chillies & Ginger. Now in a mixing bowl, mash the boiled Potatoes and mix with the Green Chillies & Ginger mixture, Salt, Green Peas, Cumin Seeds Powder,Turmeric & chopped Coriander. Mix them properly and make small round balls with that mixture. Now heat a kadhai with required quantity of Oil used for deep frying. Now take a bread slice and removes its brown outer lines. Dip this slice into a bowl containing water. Now press this slice and squeeze all the Water with your fingers. Stuff the prepared Potato ball into this Bread slice and tightly press it with your hand. Now dip this into Corn Flour and rotate roundly. When the Oil gets heated, fry these balls until they turns golden color on a low flame. Repeat this method continuously until the task is completed. Turn off the stove and serve these Bread-Bonda's with Tomato sauce or any Chutney.

Note: Fry these Bonda's on a low flame.

Puran poli (Bobbatlu).

Puran Poli is a very famous Maharashtrian sweet dish. It is also known as Bobbatlu in Telugu.

Ingredients:
Chana Dal                                    : 1/2cup.
Jaggery                                         : 1cup.
Elaichi Powder                              : 1spoon.
Maida                                           : 1cup.
Water                                           : 1cup.
Oil                                                : 1spoon.
Ghee                                             : 3/4th cup.

Preparation:
Soak the Chana Dal with sufficient water for 2 hours. After 2 hours boil the soaked Chana Dal with water in a pressure cooker. Wait for 4 whistles. Remove the boiled Chana Dal from the cooker and strain out the water. Take a mixing bowl, press the boiled Chana Dal with your fingers and mix Jaggery & Elaichi Powder,when it gets cooled. Now make small balls from this paste and keep them aside. Take another mixing bowl, add Maida, Oil and mix them with one cup of Water and prepare a dough. Now make small balls from this dough. Take a dough ball and press it into small round shape, as you do for puri. In between the round shape, place the sweet paste ball and fold all the sides of the puri. Now slightly press with your fingers by rubbing your fingers with Ghee and again make a round shape Chappathi. Heat a pan. When the pan gets heated, fry this Chappathi on both sides by adding half spoon of Ghee. When the Chappathis gets fried remove from the pan. Continue this process until its completed. And the Puran poli (Bobbatlu) is ready to serve and eat.

Note: When the Sweet paste becomes liquid by adding Jaggery, then just cook this paste at a medium flame by adding half spoon of Ghee, until it becomes thick.