Tuesday, October 16, 2007


250 grams besan
1/2 tsp. turmeric
1/2 tsp. red chilly powder
1 tsp. dried pomegranate seeds
1 tsp. Coriander paste
1 medium sized onion, chopped
1 medium sized potato, chopped
1 green chilly chopped.
Salt to taste

Mix all the ingredients to make a thick batter. Heat oil in a frying pan. Drop chunks of the batter in hot oil and fry till light brown. Drain cut into small pieces using a blint knife and re fry till crisp. Serve hot with green chuttney and tamarind chutney

vegetable pancakes

250 grams Besan
3 tbsp Maida
2 tbsp cornflour
3 tbsp rice flour
1 tsp baking powder
1 Potato (large) finely chopped
1 carrot (large) finely chopped
2 onion, chopped
1/2 cumin powder
1/2 turmeric powder
3 spring onions, finely chopped
1 tbsp fresh lemon juice
1-1/2 cups (375 ml) oil
1 cup (250 ml) water, approximately
Salt and red chilly powder to taste
300 ml water
Oil for shallow frying.


Mix all the ingredients and make a thick batter with water. Keep aside for 10 minutes. In the mean time grease a pan and heat it. Now drop the batter in 2'' rounds in the pan fry till deep yellow on both the sides. Serve hot with green chutney or tomato ketchup

Vermicelli kheer

1cup Roasted Vermacili
1.5 liter Milk
1/2 tsp. Cardamom Powder
1/2 tsp. Saffron
Dry fruit and resins

Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins.

Banana cutlets

6 Raw bananas
1/4 cup fresh peas, boiled
1/4 cup beet root, boiled and finely chopped
1 tbsp. each mint leaves & coriander leaves finely chopped
4-5 green chillies finely chopped
1" piece ginger grated(optional)
1/2 tsp. each mustard & cumin seeds
1/2 tsp asafetida
1/2 tsp. turmeric powder
1 tsp. Amchur
oil to deep fry
1-1/2 cups Breadcrumbs
salt to taste

Steam whole bananas with skins, till soft. Remove skins. Mash while still hot. And keep aside. Heat 2 tbsp. oil in a pan, add seeds, allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, amchur, peas and beet root. Mix this well with the mashed bananas. Add salt and other spices as well.

Heat oil in a pan. Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup

masala corn with rice

2 corn cobs
1 tomato chopped fine
1 tbsp. coriander chopped fine
1/4 cup tamarind juice
1 tsp. red chilli
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
2 tsp. sugar
salt to taste
1 tbsp. gram dal
1/2 tsp. each cumin and mustard seeds
1 tbsp. oil
2 cups plain boiled rice
1 tsp. butter


Break the corn cobs into 1 1/2" chunks. Pressure cook till tender. Keep aside. Heat oil in a heavy pan. Add the gram dal and stir. Add the cumin and mustard seeds and wait to splutter. Add the tamarind juice, all dry masalas, sugar and salt. Bring to a boil and simmer for 5 minutes. Add the corn cobs, coriander and stir. Cover and simmer on low till the gravy becomes thick. The masala should coat the corn pieces well. Dot the hot boiled rice with butter. Serve the masala corn hot with the rice.

Note: You can use tiny corn pierces or forks or your fingers to hold the corn while eating it. Use corn which is tender and juicy or it will become difficult to eat while hot.

Variation: If you still find it difficult to eat the cobs, remove the kernels after boiling, and add to gravy. Proceed as above.

lemon rice

Oil 2 tbs
Mustard Seeds 10 gms.
Curry leaf 8-10 nos.
Chana Dal 20 gms.
Urad Dal 20 gms.
Finely Chopped Ginger 1 inch.
Rice 250 gms.
Green Chilli Chopped 2 Nos.
Finely Minced Onion 1 large.
Turmeric Powder a-pinch
Peanuts 10 gms
Lemon Juice 1 small
Salt to taste

Boil the rice till it is tender, strain water and keep aside. Heat Oil in a pan. Then add mustard seeds, Curry leaf, Chana dal , Urad dal and red dry chili, stir well. When these turns a little brown in color add green chili, chopped, ginger, minced Onion, Peanuts and turmeric powder. Again stir well and keep in heat for two minutes. Then add pre-boiled rice, lemon juice and salt. Keep these things in heat for about 3-4 minutes and lemon rice is ready, to serve.

Masala Gobi (Cauliflower)

4-1/2 cup water,
1 big cauliflower (root and stems detached),
1 tbsp poppy seeds,
2 tsp chopped cashew nut,
1 tsp ginger paste,
1 tsp garlic paste,
2 green chillies pasted,
1/2 cup refined oil,
2 big onions pasted,
2 tomatoes smashed,
1/2 tsp turmeric powder,
1 tsp coriander powder,
1/2 tsp cumin powder,
1 tsp red chilli powder,
1/2 cup whipped curd,
some chopped coriander leaves

Soak the cauliflower in 4 cups of water with a little salt. After half an hour drain the cauliflower and make it dry. Make a paste of the poppy seeds and cashew nuts, by adding water as necessary. Heat oil in a pan. Fry the chopped onions till they turn golden brown. Add into it garlic paste, ginger paste, smashed tomato, turmeric powder, coriander powder, cumin powder and red chili powder. Stir well, Add 1/4 cup water and salt to taste. When the spices are fried well, add a table spoon of whipped curd. Stir continuously. In the same way add the whole curd. Stir and fry till the oil separates from the spices. Add the cauliflower to the spices. Mix the spices thoroughly with the cauliflower. After about five minutes remove the pan from the burner and add the paste of poppy seeds and cashew nuts. Add the rest of water. Again cook the whole thing for about three minutes. Garnish the masala gobi with chopped coriander leaves and serve hot in lunch or dinner.