Free Online Recipes

Ingredients:

• Rava (Cream of Wheat) 1 cup
• Rice flour 1 cup
• All purpose flour 1 cup
• Cashew 10-15 chopped
• Green chilles 5-6
• Coconut 1 spoon
• Salt 3/4 t.spoon
• Cooking Oil for frying

Directions:

• Grind cashew, chilles, coconut, salt finely with water, and mix this with the flours.
• Make small balls and deep fry in oil.

Ingredients:

• 1 kg juicy orange carrots
• 1 1/2 litre milk
• 400-500 gm sugar
• Elaichi powder (cardomon)
• Saffron few flakes
• Few drops orange colour (optional)
• 1 tbsp ghee

Directions:

• Peel and grate carrots.
• Put milk and carrots in a heavy saucepan.
• Boil till thick, stirring occassionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add ghee, elaichi, saffron and colour.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista.

Ingredients:

• 1 cup of urul dal
• Finely cut cabbage pieces
• Salt – 3/4 spoon
• Oil

Directions:

• Soak urul dal for 1 hour and grind into a thick fine paste.
• To 1 volume of this add 1 volume of finely cut cabbage pieces.
• Add salt and mix well.
• Take a plastic sheet of paper and put even sized balls of this and flatten it.
• Deep fry this in boining oil.
• Turn over until golden brown in colour and it is fully cooked

Ingredients:

• 1 small cabbage, chopped finely
• 2 medium sized onions, chopped finely
• 1 tsp urad dal
• 1 tsp channa dal
• 5-6 dry red chillies
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 2 tablespoon coconut, shredded
• A pinch of hing
• Salt to taste
• 2 tablespoon cooking oil

Directions:

• Heat the oil and add the mustard, red chillies dals and curry leaves.
• Fry till the mustard crackles.
• Now add the onions and fry till the onions turn translucent and start turning brown.
• Add the cabbage, salt to taste and some water and cover cooked on a small flame till the cabbage is done.
• Add the shredded coconut and the hing and mix well.
• Heat through and serve hot with rice and dal.

Ingredients:

• For Koftas:
  • 1/2 medium size Cabbage Shredded
  • 2 tbsp Besan or all Purpose flour
  • Oil for frying
• For Gravy:
  • 1 medium sized onion
  • A piece of ginger
  • 1 Cardamon
  • 1 cinanamon stick small
  • 1 clove
  • 1 spoon jeera
  • 1 spoon dania
  • 2 medium sizes Tomatoes

Directions:

• Take the shredded Cabbage in a bowl, add flour and make small round balls with the same.
• Deep fry the balls in the hot oil and keep aside.
• In a seperate pan heat 1 tsp of oil and add bay leaves, the paste, salt according to taste and little bit of sugar.
• Let the paste cook till the oil seperates.
• Can add little water if the paste is too thick.
• Switch off the flame add the Koftas and cover till serving.
• Before serving garnish with fresh coriander leaves.

Ingredients:

• 1 tomato grated or finely chopped
• 1 large onion cut in slivers
• 1 capsicum cut in thin lengths
• 1 tsp. garlic grated
• 1 tsp. ginger grated
• 1 tbsp. coriander leaves finely chopped
• 2 tbsp. tamarind water
• 1 tsp. wheat flour
• 1/2 tsp. red chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. dhania (coriander seed) powder
• 1/2 tsp. cumin seeds
• 3 pinches asafoetida
• Salt to taste
• 3 tbsp. oil
• Roast together and dry grind:
  • 2 cardamoms
  • 2 cloves
  • 2 peppercorns
  • 1/2 cinnamon stick broken
  • 1 bayleaf
  • 2 whole red chillies dry

Directions:

• Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
• Heat oil, add onions, fry till well browned.
• Drain well by pressing, putting back oil in pan.
• Cool onions a bit. Grind in mixie. Keep aside.
• In remaining hot oil, add cumin seeds allow to splutter.
• Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
• Add all dry and ground masalas, flour, stir well.
• Add tomatoes, tamarind water, salt, stir.
• Simmer till gravy is thick and oil starts to separate.
• Add prepared veggies and stir, keep cooking for 2 minutes.
• Garnish with chopped coriander, serve with parathas, rotis, etc.
• Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.

Ingredients:

• Medium size brinjals – 8 (not round ones)
• Ginger – 2 inches
• Coriander – equal to ginger
• Tamarind juice (thick) – 1 t.sp.
• Turmuric powder – 1/2 t.sp.
• Chana dal – 1 t.sp
• Urud dal – 1 t.sp
• Mustard seeds – 1/2 t.sp
• Cumin seeds – 1/2 t.sp
• Oil – 4 t.sp.s
• Green chillies – 5
• Red chillies – 3 (cut into pieces)
• Salt to taste

Directions:

• First make a paste of green chillies, ginger, coriander leaves nicely.
• Cut the brinjals into 2 inch pieces.
• Heat oil in a thick bottom pan. Put chana dal, urud dal, cumin seeds, mustard seeds.
• Allow to splutter. Add red chillies and fry nicely.
• Put the brinjal pieces, salt and turmuric.
• Fry them for a while and cover the pan, with a plate. Put some water in the plate.
• After the brinjals are half cooked, put the tamarind juice, ginger-coriander paste in the brinjal pieces and mix well.
• Close the pan again, but stir it frequently.
• After 5 or 6 minutes, the curry is ready.
• Sprinkle the coriander leaves and serve.
• Tastes good with white rice and ghee.

Ingredients:

• 1 cup gram flour
• 1/2 cups sugar
• 1 cup water
• 1/4 tsp. cardamom powder
• 6-8 chopped almonds
• Ghee to deep fry
• Perforated flat spoon about 5″ diameter

Directions:

• Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
• Remove scum and boil liquid till the syrup is sticky between the fingers.
• Keep aide, but keep warm for use.
• Make batter with gram flour, which should not be too thin.
• The batter should evenly coat the back of a spoon when dipped in it.
• Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
• Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
• Pour back remaining batter and wipe spoon.
• Stir the boondis in the ghee gently and fry till crisp but not brown.
• Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
• Spread on a wide plate, add cardamom powder, almonds and mix gently.
• Cool completely and loosen the boondi with finger till each droplet separates.
• Store in airtight container.
• Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.

iNGREDIENTS:

• 1 medium Onion
• 2 cups Potato buds
• 1 1/2 cup Peas and carrots
• 2 big ones Green chilies
• 1 teaspoon Lemon juice
• 1 cup Gram flour
• 1/2 tsp Mustard seed
• Pinch Turmeric
• 1/2 tsp Baking powder
• 1/4″ piece Ginger
• 1 small bunch Coriander leaves
• 2 tsp Salt
• Oil

Directions:

• The filling is prepared as follows:
  • Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.
  • Finely chop ginger, chilies, coriander leaves, and onion.
  • Heat oil (about 5 Tbsp) and add mustard seeds.
  • Add chopped ingredients and fry until onions are brown.
  • Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.
  • Add potato (now mashed) and fry for 5 minutes.
  • Remove from heat, add lemon juice and let cool.
• The batter is prepared as follows:
  • Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly.
• After the batter is prepared, make small balls out of the filling and roll them in the batter.
• Next fry it in hot oil.
• You will get about 20-30 small bondas.

Ingredients:

• 2 medium sized bittergourds
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 onion, minced
• 3-4 garlic cloves minced
• 2 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp dhania powder
• 2 tsp sambhar powder
• 2 tsp shredded coconut
• 1 tsp methi (fenugreek) seeds, roasted and powdered
• 2 tsps white sesame seeds, roasted and powdered
• 2 tablespoon jagggery melted or 2 tsp sugar
• Juice of a small ball of tamarind
• A pinch of hing
• Salt to taste

Directions:

• Scrape the skin of the gourds till smooth and wash them.
• Cut lengthwise and remove the seeds.
• Cut them into large half-rounds.
• Smear salt on them and place a heavy weight on them.
• This method is used to reduce the bitterness of the vegetable.
• Set aside for 1/2 hr.
• Fry in 3 tsp oil till well browned.
• Drain and set aside.
• Heat about 3 tsp oil and add the mustard and curry leaves.
• When the mustard crackles, add the minced onion and garlic.
• Fry till done.
• Now add all the raw dry powders and fry for 2 minutes.
• Now add the shrdded coconut and keep frying for 2 more minutes.
• Add the fenugreek and sesame powders and mix well.
• Add the fried gourd, jaggery and tamarind.
• Add salt to taste and enough water to cover the vegetable.
• Bring to a boil and reduce heat.
• Cook till the gavy thickens and you get a gojju consistency.
• Remove from heat and add the hing.
• Mix well and serve like a chutney with plain rice/dosa/chapati.