Bread Halwa

Ingredients:

• 1 cup ghee (clarified butter)(adjust as per taste)
• 6-7 slices of bread
• 2-3 cardamoms (elachi)
• 2 tbsps almonds (badam)
• 2 tbsps cashewnuts
• 1/2 lt milk
• 1 cup sugar (adjust as per your taste)

Procedure :

• Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.
• Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste.
• Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk.Combine the nuts paste.
• Add the fried bread slices and the remaining ghee to this mixture.
• You can leave the bread as small pieces or mash them if u want a puree kind of texture.
• Let it simmer till the bread turn soft and cook in the milk mixture. Garnish with the toasted almonds and cashewnuts.
• Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold.

MysorePak

Ingredients:

• 2 cups Ghee
• 1.5 cups Gramflour
• 2 cups Sugar
• 1/2 cup water

Method:

• mix besan gram flour with little ghee and sieve
• Take sugar in thick bottomed saucer.Add water and let it boil to form sugar syruptill it is soft ball stage.
• Melt the ghee in a bowl.
• Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.
• Then add the hot ghee to the flour , stirring continuously .Cook till the mixture becomes frothy and ghee seperates.
• Spread out on a greased plate. Cut into squares when firm.

Methi Chutney

Ingredients:

• 3 cups of fresh methi leaves (one small bunch)
• ¼ cup of sesame seeds
• 8 dried red chillies or more
• (This chutney needs a little bit of extra hotness, so don’t skimp on chillies)
• 2 teaspoons tamarind juice
• ½ teaspoon urad dal
• ¼ teaspoon salt or to taste
• 1 teaspoon of peanut oil

Method:

• In a pan, heat half teaspoon of peanut oil.

• First add and toast dried red chillies, then sesame seeds and urad dal, until golden. Remove them.

• In the same pan heat another half teaspoon of oil and sauté methi leaves for few minutes. Take them all in a plate, wait to cool. (Whenever you make these kinds of chutneys always wait for the ingredients to cool, never blend when they are hot. If you do this, the change in taste will be significant)

• When they are cool enough to touch, take them in a blender, add tamarind juice and salt.

• Puree them to smooth paste.

• If necessary add few tablespoons of water for smooth blending. (Don’t make it too watery.)

• It goes very well with Rice,Idlis n roti.

Instant Rawa Uthappam

Ingredients:

• Rava/ Semolina/ Sooji - 1 cup
• Curd/ Yogurt/ sour cream - 1cup
• Water - as required
• Onion - 1/2 medium size , chopped finely
• Tomato - 1 medium size ,finely chopped
• Green chili - 1-2 as per taste
• Capsicum - 1/4 finely chopped
• Red chili powder - as per taste
• Coriander leaves - 1 fistful , finely chopped
• Oil- for making the uttapam

Method:

• Take rava in a vessel and add half of the curd ( the more sour the curd is the better it tastes) , add water so that the batter that is formed is of medium consistency. Let it stand for 10 -15 minutes ,in the meanwhile you can chop up the vegetables .
• After 15 minutes , the rava would have soaked up the water and the batter would have become thick , add the remaining curd and mix well . Now add the vegetables ,salt , chili powder and mix the batter once more.
• Take a frying pan and heat it over the stove , add a few drops of oil and then spread a ladleful of the batter on the pan . Spread it a little with the ladle. Now pour a few more drops of oil over it and cover the pan with a cover . Let it cook for a couple of minutes , then flip over to the other side and cook similarly.
• When both the sides are well cooked ( slight brown spots would appear) , serve hot with tomato ketchup or the traditional coconut chutney.

Tip:: If the rava n curd mixture stands for an hour or more it gives an entirely diff taste which is really good too. I have tried it once.

Tamil Style Tomato chutney

Ingredients:

• 1. 6 ripe tomatoes roughly chopped
• 2. 1/2 red onion roughly chopped
• 3. 3-4 red chillies (add more if you need it more spicy)
• 4. 2 tbsps Ural dal
• 5. few pepper corns
• 6. cumin seeds few
• 7. a bit of tamarind
• 8. grated coconut 1 1/2 tbsp (this is optional and can be left out

Method:

• 1. Heat a pan and dry roast Ingredients 3-6 and set aside.
• 2. Pour oil and fry the onions and when cooked add the the tomatoes and tamarind
• 3. Cook the tomatoes till raw smell goes, add salt.
• 4. If you are adding coconut, add the defrosted one and fry for a few seconds.
• 5. Cool the mixture and blend to a smooth paste.

Bruschetta with Tomato and Basil

Ingredients

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Method:

• Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
• Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
• While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
• Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
• Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
• Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
• Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Pecan Sandies

Ingredients:

• 1/4 cup margarine, softened
• 1/4 cup vegetable oil
• 1/4 cup white sugar
• 1/4 cup confectioners' sugar, sifted
• 1/2 eggs
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 2 tablespoons white sugar for decoration

Method:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Hyderabadi Dahi Bhindi Masala

Ingredients:

• 3-4 cups Bhindi/Okra, washed, dried and cut into 1 cm pieces
• 1 large Onion, finely chopped
• 2 large Tomatoes, finely chopped
• 1 tsp Ginger-Garlic Paste
• 1 tbsp Tomato Paste (Optional)
• 1 tsp Sugar (Optional, to balance the sour taste of amchur and yogurt)
• 1 cup Yogurt, beaten
• 1 tbsp Grated Coconut, fresh/frozen
• 6-8 Cashew Nuts, soaked in warm milk for at least 10 mins
• ½ -1 tbsp Kasuri Methi/Dried Fenugreek Leaves
• 1 tsp Garam Masala/Kitchen King Masala
• ½ -1 tsp Red Chilli Powder (Adjust acc to taste)
• ½ tsp Turmeric Powder
• ½ -1 tsp Amchur/Dry Mango Powder
• ½ tsp Coriander Powder
• 1-2 tbsp Oil
• Salt to taste
• 
  
• For Tadka/Tempering:
• 1 tsp Mustard Seeds
• ½ tsp Jeera/Cumin Seeds
• 1 tsp Urad Dal/Split Black Lentils
• 2-3 Dry Red Chillies, halved
• A Pinch of Hing/Asafoetida
• Few Curry Leaves
• 1 tbsp Oil

Method:

• Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps in reducing the sliminess while frying the okra. This step is optional.
• Heat 1-2 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them but I prefer pan frying for healthy option. Transfer these fried okras to a plate lined with kitchen/paper towel and keep them aside till needed.
• Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Keep it aside till needed.
• Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and sauté it for a minute till cumin seeds and dal turns golden brown in colour.
• Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute till their raw smell disappears and onion turns golden brown. Now add all the dry masalas (garam/kitchen king masala, red chilli powder, amchur, turmeric and coriander powder) along with Kasuri Methi and fry for a minute in low heat.
• Mix in finely chopped tomatoes and sauté till they turn pulpy and release their juice, about 2 minutes. Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
• Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
• Mix in fried okra and adjust the seasonings. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes. Serve this delicious gravy of Hyderabadi Dahi Bhindi Masala with any roties or flavoured Basmati rice and enjoy.

Dahi Bhindi

Ingredients:

• 250 gms tender lady’s fingers (I used baby okra, wash and pat dry with a kitchen towel, trim the top and ends)
• ½ inch ginger piece
• ¼ tsp pepper corns
• 1 tbsp oil
• 1 dry red chilli (tear into two pieces)
• 1 tsp cumin seeds
• 2 green chillis slit lengthwise
• 1 tsp coriander pwd
• pinch of turmeric pwd or haldi
• 1 tbsp besan (bengal gram flour) dry roast the flour stirring constantly till it gives a roasted aroma
• 1 cup curds (made from skimmed milk)
• salt to taste

Method:

• Peel the ginger and make a paste of pepper corns and ginger. Keep aside. Whisk the curds and keep aside.
• Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.
• Add the green chillis, coriander pwd, turmeric pwd, besan and stir well for a few seconds. Don’t burn it.
• Add the trimmed and cut lady’s fingers (which have been stir fried in a tbsp of oil for 3-4 mts) and salt and cook over medium heat stirring frequently for 4-5 mts.
• Stir in the ginger-pepper corn paste.
• Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency.
• Serve hot with white steamed rice or chapatis.

Tindora Masala Curry

Ingredients:

• 1/2 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing and boil in salted water till half cooked and strain
• 2 medium onions, sliced
• 3 green chillis
• 1 tsp ginger-garlic paste
• 1 tbsp coriander seeds
• 2 tbsps grated coconut
• 1 1/2 tbsps sesame seeds (nuvvulu)
• 1″ cinnamon stick
• 3-4 cloves
• small lemon sized tamarind ball
• salt to taste
• few curry leaves
• 1 dry red chilli
• 2-3 tbsp oil

Method:

• Heat a tsp of oil in a frying pan and add the coriander seeds, cloves, cinnamon and sesame seeds and fry on medium heat till you get a nice aroma. Dont burn the spices. Just fry for 3-4 mts stirring continuously. Remove and cool.
• In the same pan, add about a tbsp of oil and add the onions and green chillis and saute for 4-5 mts. Finally add the grated coconut and toss for a few seconds. Turn off heat.
• Once cool, make a paste of the above spices along with ginger-garlic paste,tamarind, sauted onions, green chillis, grated coconut and salt.
• Take a tbsp of this paste and stuff each of the slit half-boiled ivy gourds.
• Heat the remaining oil in a cooking vessel and add some curry leaves, dry red chillis and stir fry for 5-6 seconds. Place the stuffed gourds in the pan and let it cook covered on medium heat.
• After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
• Cover and cook on low heat till the tendlis become soft. This could take about 15-20 minutes. Adjust salt.
• Turn off heat once cooked and serve with hot white steamed rice.

Butter Cookies

Ingredients:

• 6 egg yolks,lightly beaten
• 1 tbsp milk
• 2 cups All-purpose flour
• 3/4 cup superfine sugar
• pinch of salt
• 1 cup butter at room temp.cut into small pieces

Method:

• Preheat oven to 350F. Grease a baking sheet.
• Mix the eggs, sugar and butter and mix them until smooth and creamy.
• Sift the flour and salt into the egg mixture and blend to form a sticky dough In a well floured surface, roll out the dough into 1/3 inch thickness and cut into whatever shape you like using cookie cutters.
• Place them on the baking sheet .
• You can make patterns on top and bake them as they are for about 15-20 minutes until golden.
• Cool completely and enjoy!

Homemade Granola Bar

ingredients:

• 2 cups oats
• 3/4 cup wheat germ
• 3/4 cup sunflower seeds
• 1 cup almlonds,flax seeds,walnuts,etc
• 2/3 cup brown sugar
• 1/2 cup honey
• 4 Tbsp butter
• 2 tsp vanilla extract
• 1/2 tsp Kosher salt
• approximately 8 oz. dried fruit

Preheat the oven to 400 degrees Fahrenheit.

Then, mix the nuts, oats, wheat germ, and sunflower seeds in a baking dish with sides. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned.

Meanwhile, prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.

Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.

By now, your grains and nuts should be toasted, so mix everything together in a large bowl.

Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything. Now, dump your granola mixture into your prepared baking dish.

Wait 2-3 hours or until the granola has totally cooled.

Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.

crispy green beans with sauce

Ingredients

• 1 cup japanese mayonnaise, we used Kewpie brand (regular mayo will do the trick)
• 2 1/2 tablespoons sirachi hot chili sauce
• 6 green onions, whites only, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/2 teaspoon prepared horseradish

Directions

1. 1

   Place ingredients in blender or food processor and mix til smooth.

2. 2

   FOR THE VEGGIES:.

3. 3

   Make a tempura batter and dredge your green beans, asparagus or any veggie in it and either flash fry in oil on the stove or in the oven for a healthier spin.

cauliflower masala curry

Ingredients: Recipe for two

• 1 cup of cauliflower florets
• 1 ½ onion finely chopped
• 2 tbsp tomato puree
• 2tsp cilantro
• 2tsp yogurt or sourcream
• Spice Powder: 1 tsp of Red chili powder and Coriander powder.½ tsp of turmeric and cumin powder.
• Grind: 1 tsp poppy seeds and 2 tsp of cashews grind to a fine paste
• Grind: 3 pods of Garlic, 2 green chilies and a small piece of ginger grind to a fine paste
• Salt for taste

Method


Heat oil in a pan and add the chopped onions and sauté till golden brown.


Add ginger, garlic, green chili paste and sauté them. Add the chopped tomatoes and sauté for 2 minutes. Add all the spice powders red chili powders, coriander powder, turmeric a, cumin powder, salt and cook till the tomatoes absorbs the flavor.


Add the yogurt and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.


Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.

Garnish with cilantro leaves and serve hot.

Homemade Granola

Ingredients

• 3 cups rolled oats
• honey
• walnuts
• sesame seeds
• flax seeds
• 1/2 cup slivered almonds
• 1/2 cup (45 grams) raw sunflower seeds
• 1/2 cup (45 grams) raw pumpkin seeds
• 1/2 cup cashews
• 3/4 cup shredded sweet coconut
• 1/2 tsp. vanilla
• 1/2 tablespoon (5 grams) wheat germ (optional)
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)
  

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.