Raisin Walnuts Oatmeal Cookies

Ingredients:

• 1 1/2 cups walnuts
• 2 sticks unsalted butter, at room temperature
• 1 cup sugar
• 1 cup brown sugar
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups oatmeal
• 1 1/2 cups raisins

Method:

1. Preheat the oven to 350 degrees F.
2. Place the walnuts on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
3. In the bowl using hand mixer beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy .With the mixer on low, add the eggs, one at a time, and the vanilla.
4. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and walnuts and mix just until combined.
5. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Chocolate Peanut-Butter cookies(No Bake)

Ingredients:

• 2 cups sugar
• 4 tablespoons cocoa powder
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Method:

1. In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk.
2.  Let boil for 1 minute then add peanut butter, vanilla and oatmeal. 
3. On a sheet of waxed paper, drop mixture by the teaspoonfuls,until cooled and hardened.
4. serve them.

Coco-Cola Chicken

Ingredients:

• 1/2 cup brown sugar
• 1 can Coca-Cola
• 2 medium onions,chopped
• 2 cloves of garlic minced
• 1" inch of ginger minced
• 2 tsp chilli powder
• 2 tbs. soya sauce 
• salt and pepper powder to taste
• 2-3 lbs. of chicken wings or ribs
• Corn flour   1 tsp (if required)

Method:

1. In a large bowl,combine the brown sugar,Coca-Cola,onions,garlic,ginger,soya sauce,salt,chilli powder and pepper powder.
2. Stir until mixed. Place chicken wings or ribs in sauce mixture.
3. Marinate whole night by placing in  fridge or atleast 2 hours.
4. Bake at 450 degrees for 1 hour
5. To thicken sauce,mix in a cornstarch mixture.

Gobi Manchurian

Ingredients:

• Cauli flower     1(medium cleaned and broken in to florettes)
• Spring onions    3 tsp  finely chopped
• Ginger              1" inch finely chopped
• Garlic                 4 pods finely chopped
• Crushed red chillies   1tsp
• Maida               1/4 cup
• Corn flour          3 tsp
• Red chilli sauce  2 tspS
• Green chilli sauce 2 tsp
• Corn flour   1 tsp(mixed with water)
• Oil           to deep fry 
• Soya sauce  1/2 tsp
• Vinegar        1/2 tsp
• Ajino Motto  pinch
• Sugar   Pinch
• Milk            1 tsp
• Salt             to tatse
• Cilantro chopped  to garnish
• Green chillies sliced

Method:

1. Boil the cauli flower florettes for 3-4 minutes in plenty of water,to which a tsp of milk has been added
2. Drain and pat dry on a clean cloth.
3. Make a thick batter out of maida and corn flour,adding salt to tatse.
4. Dip the florettes in batter one by one and deep fry on a hot oil and keep aside by placing on paper towel.
5. Now a pan and heat 3 tsps of oil and add ginger,garlic,soya sauce,vinegar,ajino motto,red chilli sauce,green chilli sauce and stir it and fry for 3 mints.
6. Now add sugar and corn flour(mixed with water) and stir continuously and thicken the sauce.
7. Finally add the freid florettes and saute it once.
8. Garnish with spring onions chopped,crushed red chillies and garnish with chopped cilantro and sliced chillies.serve hot.

Vegetable Manchurian

Ingredients:
Vegetable balls:

• Cabbage              2 cups(shredded finely)
• Carrot                  3(grated)
• Onions                  1(finely chopped)
• Garlic pods           5(finely chopped)
• Green chillies         2(finely hopped)
• Ajino motto           1/2 tsp
• Soya sauce            1/4 tsp
• Corn flour              3 tsp
• Maida                   5 tsp
• Pepper powder     1/2 tsp
• Salt                      to tatse
• Water                Required
• Oil                     to deep fry

For The Sauce:

• Oil                 2 tsp
• Capsicum      1/2  finely chopped
• Onion            1 finely chopped
• Green chilli     1 chopped
• Garlic flakes    5  chopped
• Ginger             1" inch chopped
• Corn flour        1/2 tsp(dissolve in little water)
• Ajino motto     1/4 tsp
• Tomato sauce   1tsp
• Red chilli powder  1/2 tsp
• Salt              to tatse
• Sugar      Pinch
• Water          required
• Spring onions and cilantro    to garnish

Method:

1. Mix all the ingredients except oil mentioned under "balls"  in a wide bowl.
2. Add water for binding if necessary.Make a dough.
3. Make lemon sized balls and deep fry in a oil.Drain in a paper towel.
4. In kadai take some oil and let it heat and then add onions,capsicum,chillies,ginger,garlic and saute well.
5. Then add red chilli powder,ajino motto,soya sauce,tomato sauce and salt.Mix well and simmer for few mins.
6. Lastly pour the corn flour paste,a pinch of sugar and required water.
7. Allow it to boil and thicken.Just before serving add the prepared veg balls in the sauce and saute it for  2 to 3 mins.
8. Finally garnish with spring onions and cilantro chopped.
9. Serve hot.

Chocolate chip cookies

Ingredients:

• 2/3 cup light brown sugar
• 2/3 cup granulated sugar
• 1 cup unsalted butter,at room temperature
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract, optional
• 1 teaspoon vinegar
• 1 teaspoon baking soda
• 1 large egg
• 2 cups  All-Purpose Flour
• 2 cups semisweet chocolate chips

Method:

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. In a large bowl, combine the sugars, butter,salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
3. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
4. Mix in the flour, then the chips.
5. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
6. Bake the cookies for 11 to 12 minutes, till their edges are brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.

Fruitcake Cookies

Ingredients:

• 1 cup dried figs
• 1/4 cup raisins
• 1/4 cup cherries,coarsely chopped
• 1/4 cup dried apricots,coarsely chopped
• 1 tablespoon honey
• 1 tablespoon freshly squeezed lemon juice
• 1/2 chopped walnuts
• Kosher salt
• 1/2 pound (2 sticks) unsalted butter,at room temperature
• 1/2 teaspoon ground cloves
• 1/2 cup powdered sugar
• 1/3 cup light brown sugar
• 1 extra-large egg
• 2 2/3 cups all-purpose flour

Method:

1. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, lemon juice, walnuts, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
2. In the bowl  cream the butter, cloves, superfine sugar, and brown sugar  until smooth.Then  add the egg to the butter cream and mix until incorporated with a hand mixer. 
3. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
4. Divide the dough in half and place each half on the long edge of a  parchment or waxed paper.
5. Roll each half into a log,1 1/2 to 1 3/4-inch thick, making a long roll. Refrigerate the dough for several hours, or until firm.
6. Preheat the oven to 350 degrees.
7. With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
8. Or if you think its a time taking process then just after preparing the dough using a samll ice cream scoop or table spoon,scoop heaping tablespoon of batter onto baking sheets,and bake for 15 to 20 mints.

Chocolate Coconut Balls

Ingredients

• 1 cup toasted chopped nuts
• 1/2 cup sweetened condensed milk
• 1 1/2 teaspoons almond extract
• 1 cup sweetened shredded coconut
• 1 1/4 cup semisweet chocolate chips,melted
• 1 tablespoon butter

Method:

1. In a bowl mix together the nuts, condensed milk, almond extract and coconut.Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
2. After the balls have set up, melt the chocolate and butter until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

Kalakand

Ingredients:

• Milk       1litre
• Lemon juice  3tsp
• Sugar      1 cup
• Milk powder 1/4 cup
• Condensed milk  1/4 cup
• Ghee    To grease the plate
• Almond  To garnish

Method:

1. Add milk in a vessel and once this reaches the boiling consistency add the lemon juice to this.Dilute the lemon juice with 1 tsp of water.
2. Now you can see the water start separating.
3. switch off the flame to avoid over coking and drain with a clean muslin cloth.
4. Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
5. Take a hard bottomed kadai and add the panner,sugar,milk powder,condensed milk and mix well.
6. Saute this nicely without getting burnt, till the moisture leaves and this become thick on a low flame.
7. Grease a plate with ghee and keep aside.
8. Once done transfer this to the greased plate with ghee.
9. Keep this in the refrigerator for half an hour.
10. After that,cut them into squares and garnish with sliced almonds.

Multi-colored Cake

Ingredients:

• All-purpose flour              1cup
• Butter                               1stick(room temp)
• Eggs                                 3
• Sugar                                1cup
• Multi colors                       As needed
• Milk                                  1/2cup
• Baking powder                  1/2 tsp
• Essence                             2 to 3 drops

Method:

1. Take a bowl and whisk eggs,sugar and butter until foam forms.
2. Then add essence,baking powder and mix it.
3. Later add flour,milk to the whisked mixture and just flip it.Don't over turn or mix the batter.
4. Now seperate the batter in to equal portions to a bowls and then add the desired colors and mix them.
5. Now Take a baking cake bowl grease it and pour one by one in to the middle of the bowl as a layers carefully.
6. Then bake the cake for 20 mints in a pre-heated oven at 400 degree F.
7. Check with a tooth pick whether the cake is baked or not.
8. Let it cool down and enjoy.

Prawns Fry

Ingredients:

• Prawns          500gms
• Ginger garlic paste  1tsp
• Salt     To taste
• Turmeric powder  1/2 tsp
• Chilli powder   2tsp
• Garam masala 1tsp
• Dhaniya powder  1tsp
• Jeera powder 1/2tsp
• Oil     4 to 5 tsps
• Cilantro chopped Fist full

Method:

1. Clean the prawns and boil them with salt,turmeric powder and 1/2 cup water in a cooker for 1 whistle.
2. Then oil the pan and heat oil.When oil is heated add the boiled prawns and fry them in a medium flame with out covering the pan.
3. When the prawns starts changing the color add ginger garlic paste and fry them for 5mints until the raw smell goes off.
4. Then add chilli powder,garam masala,dhaniya powder,jeera powder and mix well and fry them for 10mints in a low flame.
5. Finally add the chopped cilantro and serve.

Fish Fingers

Ingredients:

• Fish  1lb

A.Ginger garlic paste  2 tsp

• Pepper powder 1.5 tsp
• Chilly powder   1 tsp
• Lemon juice  2 tsp
• Salt  To taste

B. Bread crumbs  1/2 cup

• Besan  1/2 cup
• Egg  1
• Salt  To taste
• Oil  To fry

Method
1. Clean and cut the fish fillets to strips. Marinate them with ingredients mentioned under (A). Keep in the refrigerator for at least 1 hour.
2. Beat the egg with a pinch of salt in a bowl. Mix the flour and bread crumbs in another bowl.
3. Heat oil in a deep pan at medium - high heat. Dip the fish strips in egg. Then roll them in the flour - bread crumbs mixture.
4.Deep / shallow fry in oil. (Do not overcrowd the pan, fry them in batches. The oil should bubble when you add the fish to the pan, otherwise it may not be hot enough.)
5.Drain on to a paper towel. Serve with ketchup.
6.Instead of deep-frying, you can bake them at 400 F for about 20-30 mints.

Crunchy Fish Fry

Ingredients:

• Fish  2 fillets
• Onions 1/2 slice
• Garlic 3 medium cloves
• Green chilly 1, small
• Ginger  2 inch
• Fennels  1/2 tsp
• Turmeric powder   pinch
• Chilly powder 1tsp
• Pepper powder 1 tsp
• Lemon juice  2 tsp
• Salt  To taste

Coating:

• Pepper powder 1tsp
• Salt pinch
• Bread Crumbs 1/2 - 3/4 cup
• Salt  2 pinches
• Egg  1, beaten with a pinch of pepper powder and salt
• Oil  To deep / shallow fry

Method:

1. Crush the ingredients Onions,Garlic,Green chilli,ginger,Fennels,Turmeric powder,Chilly powder,Pepper powder,Lemon juice,Salt in a mixer to a coarse mixture. 
2. Wash and clean the  fillets. Cut each fillet into half (You can cut it into 3 - 4 pieces if you want). Make a few gashes on both sides of the fish so that the marinate can penetrate inside. Marinate them with the crushed mixture,overnight or at least for about 1 hr, in a refrigerator.
3. Mix the bread crumbs with pepper powder and salt in a plate.
4. In a shallow bowl, beat the egg with a pinch of pepper powder and salt.
5. Coat each side of the marinated fish pieces with bread crumbs, then dip both sides in the beaten egg and then coat again with bread crumbs. Keep aside. Repeat the same with all the fish pieces. 
6. Heat oil in a frying pan at medium heat.Deep / shallow fry the pieces in oil until both sides are browned. Drain on to a paper towel. Serve hot

Fish Iguru

Ingredients:

• Fish  500 gms
• Onion  2  (medium size)
• Green chillies  2
• Ginger Paste 1 tsp
• Garlic Paste 1 tsp
• Coriander powder  1 tsp
• Garam masala powder  1 tsp
• Chilli powder  2 tsp
• Turmeric powder  1/2 tsp
• salt as needed
• Poppy seeds 1tsp
• Shredded coconut 1tsp
• Cashewnuts  1tsp
• Oil  4 tbsp
• Cilantro chopped 1tsp

Method:

1. Wash fish and cut them to medium size pieces. 
2. Grind onions and green chillies as fine paste and keep aside.
3. Heat oil in a pan.
4. Add onion paste and fry until brownish color.
5. Add ginger paste,garlic paste,turmeric powder,coriander powder,chilli powder and garam masala powder.Add salt as needed.Fry until raw smell goes off.
6. Add fish pieces and mix them slightly for about two minutes.
7. Add 1/4 cup water and cook in a low flame for 5 minutes or until fish is cooked properly.
8. Now make a fine paste of coconut,poppy seeds and cashew.Add this paste to the fish and mix it carefully so that fish doesnt break.
9. Cook for another 5mints in a medium flame.
10. Finally garnish with cilantro chopped.
11. Fish Iguru is ready.

Tawa Fish Fry

Ingredients:

• 7-8 fish fillets
• 2 to 3 tsps oil

For the marination:

• pinch turmeric powder
• 1 1/2 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 2 tsp Lemon juice

Preparation:

1. Make a paste of all the above ingredients mentioned under marination.
2. Clean fish. Apply the marinate to all the fish fillets and keep aside for 1 to 2 hours.
3. Now take a tawa and spray oil then place the marinated fish fillets.
4. Fry the fish fillets by flipping occasionally up and down so that the fish fillets doesn't turn dark nor stick to the tawa.
5. Cook on medium flame and fry until the fish turns golden brown in color.
6. Serve with rice or sambar.

Spicy Fish fry with onions

Ingredients:

• 7-8 fish fillets
• 2 to 3 tbsps oil
• 6 Cloves(crushed)
• 2" inch Cinnamon stick(crushed)
• 4 to 5 Black pepper(crushed)
• 1 large onion(sliced)
• 4 to 5 Green chillies sliced
• Sprig of curry leaves
• 2 tsp Cilantro finely chopped

For the marination:

• pinch turmeric powder
• Salt to taste
• 2 tsp red chilli powder
• 1 1/2  tbsp ginger garlic paste
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp garam masala
• 2 tsp Lemon juice

Preparation:

1. Make a paste of all the above ingredients mentioned under marination
2. Clean fish. Apply the marinate to all the fish fillets and keep aside for 1 to 2 hours.
3. Heat oil in a heavy bottomed vessel or non-stick pan, Now add the marinated fish fillets and cook them on slow fire for 12-14 minutes.See that the fish does’nt burn or get stuck to the vessel.
4. Flip over the fried fish and let them cook and brown on the other side.Cook until the fish is done occasionally flipping the fish not to burn.
5. When done place them aside in a dish.
6. Now oil the pan and heat the oil.
7. When the oil is heated add crushed cloves,pepper and cinnamon and then add sliced onions and fry them until brown.Then add sliced green chillies,curry leaves and cilantro chopped.fry for 2 to 3 mints.
8. When done add fried fish fillets and just give a single fold very carefully.So that the fish doesn't break up.
9. Turn off heat and serve hot as a side dish with steamed white rice  or rasam.

Andhra Fish fry

Ingredients:

• 7-8 fish fillets
• Oil to deep fry

For the marination:

• pinch turmeric powder
• 1 1/2 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 2 tsp Lemon juice

Preparation:

1. Make a paste of all the above ingredients mentioned under marination
2. Clean fish. Apply the marinate to all the fish fillets and keep aside for 1 to 2 hours.
3. Heat oil in a kadai for deep fry and when the oil is hot add the marianted fish fillets to the oil and fry them in a medium flame until the fish is cooked.
4. Make sure that the fish turns golden brown in color and crispy.
5. Serve with white rice or rasam.

Kashmiri Fish curry

Ingredients :

• 1lb  Fish
• 2 tsp red chilli powder
• 1/4 tsp Turmeric powder
• ½ tsp ginger powder
• ½ tsp fennel powder
• 1/4 fenugreek powder
• 1/2 dhania powder
• Pinch asafoetida
• 2 Cloves
• oil for cooking and frying
• salt to taste.

Method :

1. Wash and clean the fish pieces make sure to remove scales completely on the skin of fish.
2. Heat oil in a pan and deep fry 2 -3 pieces of fish at a time till golden brown.
3. Repeat the same procedure till all frying is done.
4. Take 3 tbsp.of left over oil from frying in a pan.
5. Add chilli powder,asafoetida,turmeric,fennel powder,ginger powder,salt,dhania powder,fenugreek powder and little water. Saute at low heat.
6. Add two cups of water  to chilli mixture in a pan.
7. Add fried fish to spicy chilli mixture.
8. Cover the pan and allow it to boil for 15 minutes.
9. Simmer for 20 minutes with occasional checking the water consistency.
10. You may add more water if needed. Do not stir as fish can break. Fish breaks easily when hot.
11. Fish is ready when you see thick gravy with little water.
12. Serve hot with white rice

Fish curry with red chilli paste

Ingredients:

• 3/4 kg Fish
• 1  onion sliced 
• 1  small tomato chopped 
• 4  green chillies slit
• 1  cup coconut milk 
• 4  tsp oil 
• salt to taste

Grind to a fine paste: 

• 12 to 15  dry red chillies 
• 2  tspcoriander seeds 
• 1  tsp cumin seeds 
• 1  tsp chopped ginger 
• 1  tsp chopped garlic 
• 2  tsp tamarind paste 
• 1  tsp turmeric powder 
• Water as required

Preparation:

1. Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5  minutes or till the onions are golden brown. Add the grinded paste and the tomatoes. Fry them.
3. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat till the fish is cooked but firm.
4. Serve hot.

Toor dal with Tamarind leaves

Ingredients:

• Toor dal  1 cup
• Tamarind leaves 1 cup
• Salt  to taste
• Green chilli slits  6
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves few
• Asafoetida pinch

Preparation:

1. Cook toor dal,tamarind leaves,turmeric,green chilli silts in pressure cooker with 1 1/2  cup water. 
2. Cook for 4 whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints.
6. Serve with white rice,roti.

Toor dal with Mango

Ingredients:

• Toor dal  1 cup
• Raw Mango peeled and diced 1 cup
• Salt  to taste
• Chilli powder 1/2 tsp
• Green chilli slits  6
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,mango,turmeric,green chilli silts,chilli powder in pressure cooker with 1 1/2 cup water. 
2. Cook for 4  whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with fried onions

Ingredients:

• Toor dal  1 cup
• Onion large  1(sliced)
• Salt  to taste
• Chilli powder  1/2 tsp
• Green chilli slits  6
• Turmeric  A pinch
• Dhania powder 1/4 tsp
• Jeera powder   1/4 tsp
• Red chilli  2
• Ginger chopped finely 1tsp
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and cilantro leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,turmeric,green chilli silts,chilli powder in pressure cooker with 1 1/2 cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil and fry the sliced onions and keep aside.
4. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic,dhaniya powder,jeera powder,garlic crushed.
5. Once they pop add curry leaves.
6. Add this tadka and fried onions to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
7. Serve with white rice,roti.

Cabbage toor dal

Ingredients:

• Toor dal  1 cup
• Cabbage finely chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Chilli powder  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,cabbage,turmeric,green chilli silts,chilli powder in pressure cooker with 1 1/2 cup water. 
2. Cook for 3 whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with palak

Ingredients:

• Toor dal  1 cup
• Palak chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Tamarind paste  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves few
• Asafoetida pinch

Preparation:

1. Cook toor dal,palak,turmeric,green chilli silts in pressure cooker with 1 1/2 cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints.
6. Serve with white rice,roti.

Toor dal with hemp leaves(sour leaves)

Ingredients:

• Toor dal  1 cup
• Hemp leaves chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Tamarind paste  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves few
• Asafoetida pinch

Preparation:

1. Cook toor dal,hemp leaves,turmeric,green chilli silts in pressure cooker with 1 1/2 cup water. 
2. Cook for 3 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints.
6. Serve with white rice,roti.

Toor dal with cucumber

Ingredients:

• Toor dal  1 cup
• Cucumber peeled and chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Tamarind paste  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation

1. Cook toor dal,cucumber,turmeric,green chilli silts in pressure cooker with 1 1/2 cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with Ridge gourd

Ingredients:

• Toor dal  1 cup
• Ridge gourd peeled and chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Tamarind paste  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,ridge gourd,turmeric,green chilli silts in pressure cooker with 1 1/2  cup water. 
2. Cook for 3 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with bottle gourd

Ingredients:

• Toor dal  1 cup
• Bottle gourd chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation

1. Cook toor dal,bottle gourd,turmeric,green chilli silts in pressure cooker with 1 1/2  cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with Tomatoes

Ingredients:

• Tomatoes  2 
• Toor dal  1 cup
• Salt  to taste
• Chilli powder 1/2 tsp
• Green chilli slits  4 or optional.
• Turmeric  A pinch
• Tamarind paste 1tsp
• Vegetable oil  2 tsp
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and cilantro leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,tomatoes,turmeric,green chilli silts,chilli powder in pressure cooker with 1 1/2 cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Moong dal aloo punugulu(pesara aloo punugulu)

Ingredients:

• 1 cup split moong dal
• 1 cup potatoes boiled peeled and shredded
• 2 tablespoon finely chopped cilantro 
• 1 green chilli finely chopped
• 1/4 cup onion chopped finely
• 1 tablespoon finely grated ginger
• 1 teaspoon cumin seeds 
• Pinch of baking soda
• Salt to taste
• Oil to fry

Method:

1. Wash and soak dal in water for 5 to 6 hours.
2. Grind dal coarsely using very little water.
3. Add all the ingredients to the dal batter,potatoes,cilantro,green chilli,ginger,onion,cumin seeds,and salt,beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
4. Heat the oil in a frying pan on medium high.
5. Place about 1 tablespoon of batter into the oil.Fry the vada in small batches. Fry vadas until golden-brown all around.
6. Moong Dal Vada should be crispy from outside and should be soft inside.
7. Serve them hot with tomato chutnet or tomato sauce.

Chegodi's

Ingredients:

• 1 cup Rice Flour(Home made.soak ric efor 24hrs,drain water and let it dry for some time and then powder it)
• 1 cup Water
• 1 tsp Split Yellow Moong dal
• 1 tsp Cumin Seeds
• Pinch of baking soda
• 1 tsp  Sesame Seeds
• 1 tsp Chilli powder
• 1 tbsp Ghee or oil
• Salt to taste
• Oil for deep frying

Method:

1. Soak moong dal in water for half hour to 1 hour.
2. In a deep bottom pan,boil water, then add salt,baking soda, ghee and moong dal.
3. Bring it to boil,simmer and place aside and slowly add the rice flour and also add few tsps of the hot oil. Using a rolling pin or the ladle, mix the flour with water by stirring it well. 
4. Once the dough is cool, add chilli powder, sesame seeds,mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.
5. Heat a pan with oil for deep frying. Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope..
6. Bring the two ends to together and press to form a rope. Ensure the ends are firmly pressed as not to give out during frying.
7. Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried. Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface,then lower the flame to medium
8. And cook till you get a golden colour on the chakodis.

Papdi

Ingredients:

• 1 cup all purpose flour (maida or plain flour)
• 1/4 cup semolina flour (sooji)
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/3 cup + 2 tablespoon lukewarm water

Method:

1. In a bowl mix flour, sooji, salt and oil.
2. Add the water a little at a time while kneading until it forms a firm dough
3. Cover the dough and set aside for 15 minutes or more.
4. Divide the dough into about 3 equal parts.
5. Take one section of the dough and roll  fairly thin about thickness of dime. Do the same with the remaining 2 parts.
6. Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) 
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
9. Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd.  Fry the papdi until both sides are a light golden-brown.
10. Remove cooked papdi and  transfer to a plate.
11. Continue cooking the remaining papdi in batches.

Bhel Puri chaat

Ingredients:

• 3 cups puffed rice (murmura) 
• 1 cup fine sev
• 1/4 chopped onions
• 1 cup papdi broken in small pieces (recipe you can find on my blog) 
• 1/2 cup of chopped boiled potatoes
• 1/2 cup of chopped tomatoes remove the seeds
• 2 tablespoons chopped cilantro
• 1/2 teaspoon salt (or to your taste)
• 4 tablespoon of cilantro chutney
• 4 tablespoon of tamarind chutney

For Garnish:

• 1/4 cup fine sev
• About 2 tablespoons lemon juice

Method:

1. In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.
2. Combine the dry ingredients puffed rice, sev, papdi and salt together mix well. Keep aside till ready to serve.
3. Mix chopped potatoes,tomatoes,onion, cilantro and keep aside.
4. When ready to serve mix dry ingredients and potato mix.
5. Add cilantro and tamarind chutneys to your taste making sure chutneys should coat the Bhel Puri.
6. Garnish with sev and drizzle the lemon juice to taste.
7. serve immediately.

Aloo sev

Ingredients:

• Potatoes   4
• Gram Flour 2cups
• Cinnamon  Small Piece
• Cloves   8
• Black Pepper  1tsp
• Asafoetida    A Pinch
• Turmeric Powder    1/2tsp
• Salt   to tatse
• Oil  For Deep Frying

Method:

1. Wash potatoes & keep them aside.Boil the potatoes and  Peel the boiled potatoes and grate them using a grater.  
2. Make the spice powder using a mixie.Make fine powder of cinnamon, cloves and black pepper.Make sure the powder is fine.
3. Heat a pan and add sufficient oil to deep fry the aloo sev.While the oil is getting hot prepare the dough.
4. Take a mixing bowl and add gram flour, turmeric powder, salt, asafoetida and freshly ground spice powder. Mix all well with fingers and add grated potatoes. Mix well to form dough. No need to add any amount of water as the moisture in boiled potatoes would be sufficient to make the dough. Scrape the sticky mixture in between using a plate or a spoon or ladle and make the dough.
5. Use any sev press or sev maker and make aloo sev. Wet palm with water and take a portion of the dough and form into cylindrical shape. 
6. Fill the dough into the cylindrical mould and close the lid. When the oil is hot enough start making aloo sev.
7. Using sev mould turn in a spiral shape just like karapoosa or chakralu.. Fry the aloo sev on medium flame till one side is slightly crisp. 
8. Then turn with a ladle and fry on high flame till the other side turns crisp. Remove the fried aloo bhujia from oil using a slotted ladle and place it on the paper napkin to soak excess oil. 
9. Repeat the process of pressing the sev in hot oil and frying it till all the dough is used up.Cool the aloo sev to room temperature to become extra crisp and store them.

Palak panner(spinach)

Ingredients:

• 4 cups of fresh finely chopped spinach
• 1/3 lb paneer
• 1 small onion paste
• 1 teaspoon chopped ginger
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 
• 1/2 teaspoon red chilli powder
• 1 tablespoon oil
• 1/2 teaspoon cumin seed 
• Pinch of asafoetida
• Salt to taste
• 1/3 cup heavy cream

Method:

1. Blend spinach just for a minute so spinach has a creamy texture but without becoming pasty.
2. Mix coriander,turmeric, and red chilli,ginger paste and set aside.
3. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
4. Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
5. Add hing and cumin seed.After cumin seeds crack, add the onion paste,ginger paste mixture, and let it cook for a few minutes until the raw smell goes.
6. Add the spinach,salt  and let it cook on low medium heat for about 10 minutes covered.
7. Add heavy cream  and let this cook another four to five minutes.
8. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
9. Palak Panner can be served hot with roti.

Mutter Panner

Ingredients:

• 1 cup green peas
• 3 medium size tomatoes
• 1 small onion(paste)
• 1/2 lb paneer
• 3 tablespoons oil
• Pinch of asafoetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 bay leaves
• 1/2 inch of cinnamon stick 
• 1 tablespoon chopped ginger
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon salt or adjust to taste
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch
• Pinch kasuri methi

Method:

1. Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
2. Mix cornstarch with three tablespoons of water and keep aside.
3. Blend the tomatoes and ginger to make a paste.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
5. Add the asafoetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
6. Add the onion paste, tomato paste, coriander  powder, turmeric, chilli powder. Cook until the mixture reduces to half.
7. Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
8. Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
9. To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

Malai Kofta

Ingredients:
Kofta:

• 1 cup boiled mash potatoes
• 1 cup mash paneer
• 3 bread slices(Sprinkle 1tsp water and keep aside)
• 2 tablespoon minced cilantro 
• 1/2 teaspoon cumin seed 
• 1/4 teaspoon salt
• 1 small finally chopped green chilli

For Batter:

• 2 tablespoon all purpose flour (maida, plain flour)
• 4 tablespoon water
• Oil to fry

Gravy:

• 2 tablespoon oil
• Generous pinch asafeotida (hing)
• 1 teaspoon cumin seed 
• 2 medium tomatoes
• 1 tablespoon shredded ginger 
• 1 green chili
• 1 tablespoon coriander powder 
• 1/2 teaspoon turmeric 
• 1/4 teaspoon red chilli powder
• 1 teaspoon all purpose flour (maida, plain flour)
• 1/4 cup cream
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon garam masala
• 2 tablespoon minced cilantro 

Method:
Kofta:

1. Mix all the ingredients together for kofta
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy:

1. Blend the tomatoes, green chillies and ginger to make a puree.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chilli powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

Kadhai Panner

Ingredients:

• 1/2 lb paneer
• 1 medium red bell pepper 
• 1 medium green bell pepper 
• 3 tablespoons oil
• 3 medium tomatoes
• About 1/4 inch piece of ginger
• 1 green chilli
• Pinch of asafoetida (hing)
• 1 teaspoon cumin seed 
• 1 and 1/2 tablespoons coriander powder
• 1/2 teaspoon turmeric 
• 1/2 teaspoon chilli powder
• 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
• 3/4 teaspoon salt, adjust to taste

Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chilli to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafoetida and cumin seeds.
7. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and chilli powder.
8. Cook for about 4 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add about 2 spoons of water, and the salt.
11. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Panner Butter Masala

Ingredients:

• 1/2 lb. paneer (cubed)
• 2 medium tomatoes
• 1 green chilli
• 1 small onion paste
• 1/4 inch piece ginger
• 1/2 cup yogurt,whipped
• 1 stick butter
• Pinch of asafeotida 
• 1 teaspoon cumin seeds 
• 1 tablespoon coriander powder 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon red chilli powder 
• 2 bay leaves 
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala
• 1 teaspoon cornstarch
• 2 tablespoons chopped cilantro (Green coriander)
• 1 teaspoon sugar (optional)

Method:

1. Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color.Set aside.
2. Blend tomatoes,onion, green chilli and ginger to make a puree.
3. Heat the butter in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
4. Add hing and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.
6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
9. Add the paneer. Let it cook for a few minutes until the panner are tender.
10. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Before you chop chillies rub a little vegetable oil into your hands and your skin won’t absorb the spicy chilli oil.

To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface,throw it away.

To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

If you accidentally over-salt a dish while it's still cooking,drop in a peeled potato-it absorbs the excess salt. 

Red Pumpkin Sambar

Ingredients:

• 250 gms Red pumpkin,washed and cut into 1" cubes with skin
• 1/2 cup Toor dal
• 8-10 small Onions(peeled) or 1 big Onion(diced)
• 2 medium Tomatoes,roughly chopped
• 1/4 cup grated fresh Coconut
• a gooseberry sized Tamarind
• 1/2 tsp grated Jaggery
• Salt to taste

To roast and grind:

• 1 tbsp Coriander seeds
• 5-6 Red chillies
• 2 tsp Bengal gram dal(Chana dal)
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Oil

To temper:

• 1 tsp Ghee/Oil
• 1/2 tsp Mustard seeds
• a sprig of Curry leaves
• a pinch of Asafoetida

Method:

1. Pressure cook toor dal with turmeric for 3 whistles until the dal is soft.
2. Pressure cook pumpkin cubes ,peeled or diced onions,chopped tomatoes with salt in tamarind water and cook it until the pumpkin pieces are soft.
3. Heat 1/2 tsp of oil and add chana dal and roast until it is red in color and remove it and keep aside.In the same pan add coriander seeds,fenugreek seeds and red chillies one by one and roast them until red.Let them come to the room temperature and powder it.
4. Add grated coconut to it and grind to a smooth paste.
5. In a big vessel,let the cooked vegetable mixture come to a rolling boil.Add cooked toor dal and ground masala to it and add enough water and salt and gated jaggery to it and let it boil for 7-8 mins until the raw smell of the ground masala goes away.
6. Taste sambar at this stage and adjust according to your taste buds.
7. In a small pan heat ghee and crackle mustard seeds and add curry leaves and hing and fry for 30seconds and add this tadka to the boiling sambar and give a quick mix and switch off.
8. Serve it hot with Idli/dosa/Rice.

Peanut tadka

Ingredients:

• 1 cup Peanuts/Groundnuts
• 3 tbsp finely chopped raw Mango
• 2-3 tbsp grated fresh Coconut
• 1/2 tsp Green chilli paste
• A sprig of Curry leaves
• 1 tsp Urad dal
• 1/2 tsp Mustard seeds
• a pinch of Asafoetida
• 1-2 tsp Oil
• Salt to taste

Method:

1. Soak groundnuts in water for 1-2hrs and pressure cook them with salt for 1 whistle until they are soft.Drain them and keep aside
2. Heat oil in a kadai and crackle mustard seeds and add urad dal and fry until they turn brown.
3. Add curry leaves,green chilli paste and hing and fry for few seconds.
4. Add drained groundnuts,salt and fry for a minute.
5. Add grated coconut and finely chopped raw mango it to and mix well.Remove it from stove.
6. Serve it with a meal or as an evening snack.

Kakarakaya Ullikaram(Bitter Gourd)

Ingredients:

• 4-5 long Bittergourds
• 3 large Onions,diced roughly
• 1/2 tsp thick Tamarind extract
• 1 tsp Red chilli powder
• a sprig of Curry leaves
• 1/2 tsp Mustard seeds
• Salt to taste
• 3-4 tbsp Oil

To boil Bittergourds:

• 1 tbsp Tamarind pulp
• 1/2 tsp Turmeric powder
• 1 tsp grated Jaggery
• Salt to taste

Method:

1. Wash and cut bitter gourds into 2 " length pieces and make a slit on one side lengthwise and remove the tough seeds using a knife.
2. In a big pot bring water to a boil with added tbsp tamarind pulp,turmeric powder,salt and grated jaggery.Add cut bitter gourds and boil for 4-5 minutes until they are tender and firm to touch.Drain them and let them cool aside.This process helps in removing the bitterness from bitter gourd leaving a slight tangy taste to the bittergourd skin.
3. Pulse diced onions with salt,tamarind extract and red chilli powder in a whipper mode for 5 seconds a couple of times.The resultant mixture should be very chunky with onion bits here and there.This is an important step,so don't mess up here..we want a chunky mixture not the paste.
4. Heat 1 tbsp oil in a kadai and crackle mustard seeds and add curry leaves and fry for 30 seconds.Add the pulsed onion mixture and fry well until the mixture is completely dry and cooked,it takes approximately 8-10 mins.Fry the mixture on medium flame and stir it in between and take care not to burn the mixture.Cool the mixture.
5. Meanwhile in another wide and deep bottomed kadai heat 1 tbsp oil and add cooked and drained bitter gourds and fry for a couple of minutes.Cover it with a deep plate and pour half cup of water over it and cook the bitter gourds over medium flame for 7-8 minutes until they are cooked.Cool them.You can alternatively deep fry the bitter gourds for 2-3 minutes.
6. Stuff the fried onion mixture in the fried bitter gourds and keep them aside.
7. Heat 1 tbsp oil in the same kadai(in which bitter gourds are fried) and place the bitter gourds carefully and fry over medium - high flame for 3-4 mins until the edges turn crisp and charred.
8. Serve them hot with hot rice.

Drumstick masala

Ingredients:

• 3 long Drumsticks(slightly thick and tender ones)
• 2 medium Onions,sliced
• 2 large Tomatoes
• 3-4 tbsp grated coconut
• 3-4 Garlic pods
• 2 tsp Coriander seeds
• 1 tsp Tamarind pulp
• Pinch turmeric
• 4-5 Red chillies
• 1/2" Cinnamon
• Salt to taste
• 2 tbsp Oil
• 1/2 tsp Ghee/Oil
• 1/2 tsp Mustard seeds
• A sprig of Curry leaves

Method:

1. Dry roast coriander seeds and red chillies separately and keep them aside.In the same pan roast cinnamon,grated coconut and keep aside.Let the mixture cool.
2. Grind all the roasted ingredients to a fine powder and add garlic and tomatoes to it and grind to a very fine paste.
3. Clean and cut drumsticks to 2" long pieces.
4. Heat 2 tbsp oil in a kadai and add cut drumstick pieces and fry them well for 3-4 mins.
5. Add sliced onions,turmeric at this stage and fry them again for 2 mins.Reduce the flame and cover the kadai with a deep plate and pour some water over it and let the drumstick cook over a steam for 7-8 mins.
6. Add the ground paste to the cooked drumsticks and fry well for a couple of minutes and add tamarind pulp and enough water to get a gravy consistency,add enough salt and cover it and cook for 5-6 mins until the gravy is cooked and the oil starts floating over the gravy.
7. Meanwhile in a small tadka pan heat ghee/oil and crackle mustard seeds and add curry leaves and fry for 30 seconds and pour this tempering over the drumstick gravy.
8. Serve it hot with hot rice.

Sorakaya senagapappu(Bottle gourd with chana dal)

Ingredients:

• 1 medium Bottle gourd(roughly 2  cups chopped)
• 1/2 cup Chana dal
• 2 medium Onions,chopped
• 2 Tomatoes,finely chopped
• 2-3 Green chillies,slit
• 1 tsp Ginger-Garlic paste
• 3/4 tsp Red chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Garam masala(optional)
• A sprig of Curry leaves
• 1/2 tsp Mustard seeds
• a pinch of Asafoetida
• 1 tbsp Oil
• Salt to taste

Method:

1. Soak chana dal for 1 hr.Drain and keep aside.
2. Heat oil in a small pressure cooker or thick kadai and crackle mustard seeds.
3. Add hing,slit green chillies and curry leaves and fry for 30-40 secs.
4. Add chopped onions and fry until they are translucent.
5. Add chopped bottle gourd pieces and fry for 2-3 mins.Add chopped tomatoes and soaked chana dal and again saute for a minute.
6. Add coriander powder,red chilli powder,garam masala,turmeric powder and salt fry for a minute.
7. Add 1 cup of water and pressure cook for 1-2 whistles.If you are using kadai cover it and cook for 8-10 mins until bottle gourd is cooked.Chana dal should be firm to touch but it should be cooked.
8. Once the pressure is down(if using cooker) cook on high flame for a minute or two and switch off the flame.
9. Serve it hot with Rice/Roti.

Mango Munjula payasam

Ingredients:

• 500 ml Whole Milk
• 7-8 Tadgolas(Munjulu)
• 1 ripen Mango,finely chopped
• 10-12 Almonds,soaked for 1 hr
• 5-6 tbsp Sugar
• Few strands of saffron(for garnish)

Method:

1. Soak almonds in water for an hour or two and peel off the skin.Grind it to a paste using some milk.
2. Boil milk and simmer it for a while to become thick until the milk reduces to half the volume for approx 15 mins.
3. Add ground almond paste and sugar to it and stir continuously and boil on low flame for 2-3 mins.Check for the sweetness,if required add extra tbsp of sugar to it.Cool it until it comes to room temperature.
4. Peel off the skin of munjulu and mango.Cut into small pieces and keep them aside.
5. Mix the chopped munjulu,mango with cooled milk mixture and refrigerate for 2-3 hrs before serving.
6. Garnish with saffron and serve it chilled.

Spicy Puffed Rice(Karam Murmaralu)

Ingredients:

• 5-6 cups Murmaralu/Puffed rice
• 1/3 cup Groundnuts
• 1/3 cup Fried gram(Dalia)
• 4-5 Green chillies,cut into lengthy and thin pieces
• 1/2 tsp Turmeric powder
• 1/4 cup Curry leaves
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2-3 tbsp Oil
• Salt to taste
• Lemon juice  6 tsp
• Grated carrot 1/2 cup
• Cilantro chopped 1/4 cup
• Onions finely chopped  1/4 cup
• Tomato   1/4 cup

Method:

1. Clean the murmur and keep them aside.Use fresh and crisp murmur for the recipe.
2. Dry roast ground nuts and remove the skin and keep them aside.
3. Clean and dry the curry leaves on a kitchen napkin.
4. Heat oil in a big kadai and crackle mustard seeds and cumin seeds.
5. Add slit green chillies and fry until they are crisp.
6. Add fried gram,roasted ground nuts,curry leaves and fry well for a couple of minutes.
7. Now add turmeric powder,Salt  in to it and mix well.Immediately switch off the flame.
8. Add murmur and mix well until the masala coats the murmur.
9. Now switch on the flame again and roast the murmur for 2-3 minutes on low flame.This will make murmur more crispy. Now switch off and  finally sprinkle lemon juice,carrot,tomato,cilantro,onions and mix well.

Stuffed bread rolls

Ingredients:

• Bread – 20 slices
• Potato (medium size) – 4 (boiled and mashed)
• Peas – 1/2 cup (boiled) (optional)
• Onion (medium size) – 1 (finely chopped)
• Green chillies -4 (finely chopped)
• Garlic – 3 cloves (finely chopped)
• Ginger – 1 tbsp (grated)
• Turmeric powder -1/4 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Pepper powder (freshly ground) – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Salt – to taste
• Chopped coriander leaves – 2 tbsp
• Oil – for frying
• Bread crumbs – 1/4 cup (optional)
• Water – to wet the bread slices

Method:

1. Heat oil in a pan and add the green chillies followed by ginger, garlic and chopped onions.
2. Fry till they become translucent and add turmeric powder, red chilli powder, coriander powder and pepper powder.
3. Fry for 2 minutes and then add the mashed potatoes, garam masala powder and salt.
4. Mix well and add the boiled peas.
5. Then add the chopped coriander leaves.
6. Now the stuffing is ready.
7. Let it cool and in the meantime, take the bread slices and cut the edges.
8. Take a bread slice in the hand sprinkle some water on both the sides and press them in the palm so that the extra water is removed.
9. Take 2 tsp of the stuffing and keep it in the middle of the bread.
10. Roll the bread and seal it at the ends.
11. Dip the rolls in bread crumbs and deep fry them till golden brown.
12. Serve hot with ketchup.

Aloo Bonda

Ingredients:

• Potato – 2 medium size
• Onion – 1/2 (small size)(finely chopped)
• Green Chilly – 1(chopped)
• Red Chilli Powder – 1 tsp (according to spice level)
• Coriander Powder – 1/2 tsp
• Turmeric Powder – 1/4 tsp
• Coriander – 1 tbsp (chopped)
• Salt – to taste
• Gram flour – 1/3 cup
• Rice flour – 2 tbsp
• Oil – for frying

Method:

1. Boil the Potato and smash it.
2. Mix onion, green chilly, 1/2 tsp red chilli powder, coriander powder, tumeric powder, coriander and salt
3. Make smooth round shaped balls.
4. Now for the batter, add gram flour, rice flour, 1/2 tsp red chilli powder, little salt and water.
5. The batter should be of medium thickness consistency so that it can be coated over the potato balls.
6. Heat oil in a pan in the medium flame.
7. Dip the potato balls and fry them till they become golden brown.
8. Serve hot with coconut chutney or tomato ketchup.

Crispy Rice balls

Ingredients:

•     Boiled rice 1 cup
•     Onion 1
•     Green chillies 4-5
•     Red chilli powder 1 tsp
•     Rice flour             2 ts
•     Cumin powder 1 tsp
•     Bread slices      3 to 4
•     Cooking oil for frying
•     Salt to taste

Method:

1. Mix all the ingredients in cooked rice except cooking oil.
2. Mashed properly and prepare a smooth mixture.
3. Make small balls of equal size.
4. Heat oil in a cooking pan.
5. Deep fry till golden brown.
6. Crispy rice balls are ready.
7. Serve hot with chilli sauce and ketchup.

Dondakaya ullikaram(Tindora)

Ingredients:

• 20-25 Tindora//Dondakaya
• 3 large Onions,diced roughly
• 1/2 tsp thick Tamarind extract
• 1 tsp Red chilli powder
• a sprig of Curry leaves
• 1/2 tsp Mustard seeds
• Salt to taste
• 3-4 tbsp Oil

Method:

1. Wash the tindora and make a slit on one side lengthwise and microwave at high with 1/4 cup of water for 3-4 mins.
2. Pulse diced onions with salt,tamarind extract and red chilli powder in a whipper mode for 5 seconds a couple of times.The resultant mixture should be very chunky with onion bits here and there.This is an important step.we want a chunky mixture not the paste.
3. Heat 1 tbsp oil in a kadai and crackle mustard seeds and add curry leaves and fry for 30 seconds.Add the pulsed onion mixture and fry well until the mixture is completely dry and cooked,it takes approximately 8-10 mins.Fry the mixture on medium flame and stir it in between and take care not to burn the mixture.Cool the mixture.
4. Meanwhile in another wide and deep bottomed kadai heat 1 tbsp oil and add cooked and drained tindora and fry for a couple of minutes.Cover it with a deep plate and pour half cup of water over it and cook the tindora over medium flame for 7-8 minutes until they are cooked.Cool them.You can alternatively deep fry the tindora for 2-3 minutes.
5. Stuff the fried onion mixture in the fried tindora and keep them aside.
6. Heat 1 tbsp oil in the same kadai(in which tindora are fried) and place the tindora carefully and fry over medium - high flame for 3-4 mins until the edges turn crisp and charred.
7. Serve them hot with hot steamed rice.

Chekkalu

Ingredients:

• 1 cup fresh Rice flour(soak rice for 24hrs drain water and powder it)
• 1/4 cup Chana dal(or moong dal or both)
• 2 tbsp Sesame seeds
• 3-4 Green chillies
• 3/4" Ginger
• 2 tbsp finely chopped Curry leaves
• 1/2 tsp Red chilli powder
• 1 tbsp Butter,softened at room temperature
• Salt to taste
• Oil,to deep fry

Method:

1. Soak chana dal for 2-3hrs.Drain well.You can use moong dal or a mix of both for this,they add nice taste to chekkalu.
2. Grind green chillies and ginger to a coarse paste in mixer.
3. In a big bowl mix rice flour with salt.
4. Add ground ginger-green chilli mixture,sesame seeds,torn curry leaves,soaked and drained chana dal,red chilli powder and butter and mix well thoroughly.
5. Just sprinkle few drops of water (1/4 cup approx) and knead into a dough.Do not add more water,use little amount amount of water just to combine to a dough.Knead well.If you take a small ball and try to flatten on ur palm it should crack at the ends which indicates right consistency.
6. Take a plastic sheet and smear oil over it.
7. Mean while heat oil in a kadai over medium heat to its smoking point.
8. Take a very tiny gooseberry sized ball and flatten it using your palms to a disc,on the greased sheet.Repeat the process and make 6-7 for a batch.Prick them using a fork which ensures that they don't puff up in oil.
9. Drop them carefully from sides of the kadai taking care that they don't get fold while dropping into oil and fry them and turn them to the other side and fry until golden brown in color.Always fry in medium hot oil otherwise low heat will result in very hard chekkalu and high heat will result in soft chekkalu.It is always better to taste in between to check whether you are getting the right crispiness or not.
10. Drain them on kitchen napkins to remove excess oil.When you fry them they would have light golden color which turns out deep dark brown in color after they become cool and they also become more crunchy afterwards.
11. Cool them and store them in air tight container.
12. Serve as a evening snack.

Egg plant stir fry with curry powder

Ingredients:

• 4-5 Eggplants/Brinjals
• 2-3 tbsp Curry powder/Kurala Podi(can see in the labels of powders)
• 1/2 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• a sprig of Curry leaves
• Salt to taste
• 2 tbsp Oil

Method:

1. Wash and cut brinjals into small cubes and soak in water for 10-15 mins.This will remove the bitterness from eggplants.
2. Heat oil in a kadai/pan and crackle mustard seeds and add curry leaves and fry for 10 seconds.
3. Squeeze the eggplant cubes and add to it and fry for a minute.
4. Add turmeric powder and cover it with lid and cook for 2-3mins over low-medium flame.
5. Remove the lid and increase the flame and stir fry for 5-6 mins until the brinjal pieces are cooked.
6. Add salt,red chilli powder and kurala podi/curry powder and mix well and fry for 1-2 mins and switch off the stove.
7. Serve it with hot rice and sambar/rasam with fryums.

Dahi poha

Ingredients:

• 1 cup thin variety Poha(flattened rice)/Avalakki
• 1 1/2 cups fresh thick creamy Curd
• 2 tbsp grated fresh Coconut
• 1/2" Ginger,finely chopped
• 3-4 Green chillies,slit
• 1-2 Red chillies
• 2 tbsp chopped Coriander
• 5-6 Cashew nuts,broken
• A sprig of Curry leaves
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Mustard seeds
• Salt to taste
• 2 tsp Oil

Method:

1. Clean and wash poha and remove all the water and let it sit for 7-8 mins.As we are using thin poha it does not need much water to get soaked.If you are using thick poha add some water while soaking it.
2. Beat curd nicely with salt and add to the soaked poha and mix gently,otherwise it would become mushy.If you need more curd to mix it feel free to add acccording to your wish.Keep this aside again for 10-12 mins.
3. Heat oil in a small kadai and crackle mustard seeds.
4. Add chana dal,urad dal and fry until they turn slight red in color.
5. Add slit green chillies and fry until you see blisters forming on them.
6. Add red chillies,curry leaves,cashew nuts and raisins(if using) and fry for a minute.Switch off the flame and let it cool.
7. Add coriander,grated fresh coconut and fried tempering mixture to the soaked poha and mix well until everything is mixed.
8. Chill it for some time and serve it.

Carrot and coconut stir fry

Ingredients:

• 250gms carrots,finely chopped
• 1/3 cup grated fresh Coconut
• 3-4 Green chillies
• 2 whole Red chillies
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 8-10 Curry leaves
• a pinch of Asafoetida
• salt to taste
• 2 tsp Oil

Method:

1. Steam carrot with few pinches of salt either in pressure cooker(without whistle) or steamer for 8-10 mins.You can even microwave them on HIGH for 4-5 mins.Strain them and keep aside.
2. Heat a spoon of oil in a pan/kadai and crackle mustard seeds and cumin seeds.
3. Add asafoetida,chana dal,urad dal,red chillies and curry leaves and fry for a minute.
4. Grind grated coconut with green chillies and salt to a coarse masala.It should not become a paste,it should be like just roughly coarse ground masala.
5. Add cooked and strained carrot and stir fry for 2 mins.
6. Now add ground coconut-green chili masala and fry for another minute or two.
7. Serve it with rice,dal/rasam/sambar and papad.

Beans and coconut stir fry

Ingredients:

• 250gms French beans,finely chopped
• 1/3 cup grated fresh Coconut
• 3-4 Green chillies
• 2 whole Red chillies
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 8-10 Curry leaves
• a pinch of Asafoetida
• salt to taste
• 2 tsp Oil

Method:

1. Steam chopped beans with few pinches of salt either in pressure cooker(without whistle) or steamer for 8-10 mins.You can even microwave them on HIGH for 4-5 mins.Strain them and keep aside.
2. Heat a spoon of oil in a pan/kadai and crackle mustard seeds and cumin seeds.
3. Add asafoetida,chana dal,urad dal,red chillies and curry leaves and fry for a minute.
4. Grind grated coconut with green chillies and salt to a coarse masala.It should not become a paste,it should be like just roughly coarse ground masala.
5. Add cooked and strained beans and stir fry for 2 mins.
6. Now add ground coconut-green chili masala and fry for another minute or two.
7. Serve it with rice,dal/rasam/sambar and papad.

Carrot fry

Ingredients:

• 2-3 big Carrot,finely chopped
• 1 onion,finely chopped
• 2 tsp Kurala podi(can see in powders label)
• 1/2 tsp Red chilli powder
• 2 whole Red chillies
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 8-10 Curry leaves
• juice of 1/2 lemon(optional)
• salt to taste
• 2 tsp Oil

Method:

1. Steam chopped carrots with few pinches of salt either in pressure cooker(without whistle) or steamer for 8-10 mins.You can even microwave them on HIGH for 4-5 mins.Strain them and keep aside.
2. Heat a spoon of oil in a pan/kadai and crackle mustard seeds and cumin seeds.
3. Add asafoetida,chana dal,urad dal,red chillies and curry leaves and fry for a minute.
4. Add finely chopped onions and fry well until they turn translucent.
5. Add steamed chopped carrots and stir fry for 2 mins.
6. Now add kurala podi,red chili powder and salt and fry for another minute or two
7. Switch off the flame and add lemon juice and give a stir.

Dibba Roti

Ingredients:

• 2 1/2 cups Idli rava
• 1 cup Urad dal
• 3/4 tsp Fenugreek seeds
• Salt to taste
• Oil,for cooking

Method:

1. Soak urad dal and fenugreek seeds in water for 2-3 hrs.
2. Soak idli rawa in water separately for 2 hrs.
3. Drain the water from urad dal and fenugreek mixture and squeeze out extra water from idli rava and keep them separately.
4. Gring urad dal and fenugreek seeds mixture to a very fine and smooth mixture in wet grinder or mixie.Add little water in between for easy grinding.
5. Remove the urad dal batter in a big vessel and then add squeezed idli rava and add salt to the urad dal batter and mix well with your hands.
6. Keep it aside for little fermentation for 6-7 hrs or over night.For making dibba rotti the fermentation need not to be done completely.
7. Heat the kadai and pour the oil(4-5 tbsp) from the sides of the kadai so that the oil coats all the walls of the kadai.
8. Now add 2-3 ladles of batter in the kadai,take care not to exceed 1 1/2 " thickness in the center.Cover it with lid and let it get roast on low flame for at least 8-10 mins.
9. Once you see red color in the edges increase the flame for 1-2 mins and gently slide it and turn to the other side.You can slide it in the same kadai and fry on the other side or if you want a evenly roasted top you can slide it on the hot and oiled tawa(used for dosas) and fry for 1-2 mins.
10. Cut into wedges and serve it.
11. Serve it hot in wedges with coconut chutney

Hara Bara Kabab

Ingredients:

• Spinach 1/2 bunch
• Green peas,shelled and boiled and mashed 3/4 cup
• Potatoes,boiled ,peeled and grated 3 medium
• Green chillies,chopped 3
• Ginger,chopped 2 inch piece
• Fresh coriander leaves,chopped 2 tablespoons
• Cumin seeds 1 teaspoon
• Salt to taste
• Cornflour/ corn starch 2 tablespoons
• Oil  shallow fry

Method:

1. Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, cumin powder and salt to taste. Add cornflour for binding. Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
2. Now a take flat tawa and shallow fry them.
3. Serve hot with ketchup

Malai Kofta

Ingredients:
For the koftas:

• 2 cups peeled and diced boiled potatoes
• 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
• 1 cup paneer cubes
• 2 tbsps of thickened/ heavy/ double cream
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
• Salt to taste
• Oil to fry the koftas
• 1/2 cup Maida

For the sauce:

• 3 tbsps  Oil
• 2 large onions quartered
• 2 tomatoes quartered
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1 tbsp cumin powder
• 1/2 tsp red chilli powder
• 1 tsp poppy seeds lightly roasted and ground into a powder
• 3 tbsps nuts (cashews and almonds) ground into a thick paste
• Salt to taste
• 2 tsps garam masala

Preparation:

1. Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
2. Make this dough into balls and put 1/2 a tsp of the nuts in the center of each ball. Roll into perfect rounds.
3. Heat the oil kept aside to fry the koftas, on a medium flame. Now take maida and make a thick batter and then dip the dough balls in a maida mix and then deep fry these rounds till pale golden in colour.
4. Drain on paper towels and keep aside.
5. For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
6. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
7. Put this paste back into the pan and fry till the oil begins to separate from the masala.
8. Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
9. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
10. Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
11. Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
12. Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
13. Serve hot.