Knowledge & Wisdom


Ingredients :

Wheat flour

1 tsp salt

1 tsp ghee

Method :

Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour.

Knead well. Let the dough be a little softer than that of puri. Keep aside for an hour.

Then shape parts of dough into balls bigger than the ones fit for puris. Dust with wheat flour.

Roll into chapatis on a rolling board. Smear chapati tawa with ghee. Keep on flame.

Roast both sides of chapati on the tawa moderately. Ready to serve.

Chicken Kurma

Ingredients :

1-1.5lb chicken, 2 medium Onions, 3 big Green Chillies chopped,

1/2 inch Ginger chopped, 1/4 cup Coconut grated, 1/2 tsp turmeric powder

1/2 tsp Coriander powder, 1/2 tsp Cumin seed powder,1 tsp Saunf

Garam masala, 1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1),Salt to taste

4 tsp Oil, 2 tbsp Coriander leaves

Method :

Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside.

Grind the grated coconut with some water and set aside. In a pan, heat oil and add the garam masala items and then the rest of the onions. Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute. Then, add the turmeric powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan

with a lid and allow to cook for 1/2 hr - 1 hour (or until chicken is done). When the chicken is cooked, stir in the coconut paste with some water and bring to a boil. Add the coriander leaves for garnish. Goes well with rice and rotis.

Banana Pudding

Ingredients :

6 ripe bananas

2-3 cups water

250 gms sugar

2 tsp elaichi powder

Cashews/Badams/Raisins for garnishing

Method :

Finely chop the bananas. Keep aside. Heat water and add sugar when the water comes to a boil. Make thick syrup. Now remove pan from fire and add the chopped bananas immediately. Also add elaichi powder, food color and the cashews/badams/raisins. Keep in refrigerator for an hour or two. Ready to serve.

Vegetable Biriyani

Ingredients :

4 cups basmathi rice, 200 gms ginger & garlic paste, 6 green chillies

1 onion, finely chopped, 2 tomato, finely chopped, 10 gms cinnamon

10 gms cloves, 10 gms cardamom, 4 cups coconut milk (thick)

100 gms cashew nuts, 200 gms ghee, carrot & beans, finely chopped

100 gms peas, 2 tsp garam Masala powder, 3 tsp chilli powder, mint leaves & coriander leaves, ½ lemon

Method :

Put ghee in a pan and sauté the onions and tomatoes. Grind cashew nuts, cloves, cinnamon, cardamom, green chillies mint and coriander leaves. Put the mixture to the ghee. Put ginger & garlic paste to it

Put garam masala and chilli powder, carrots, peas and beans to it Put coconut milk to the mixture, and add salt to taste. Keep the mixture to boil and add the rice Put the lemon juice to it and allow the rice to cook.

Gulab Jamun

Ingredients :

1 litre milk,  ¾ cup sugar,  2-3 tsp maida

2 tbsp rose water,  1 cup water,  1 pinch saffron

1 pinch baking soda, ghee for frying

Method :

Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.

Put maida and continue to stir for another few minutes. Take out from flame and knead the dough. Take a small part of the dough on palm. Shape into the form of a little finger. Continue the same procedure for the remaining dough. Keep the jamoons aside on plate. Add water to sugar. Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well. Take out from flame.

Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.

Put the fried jamoons in warm syrup. Shift to a vessel, when cool. Keep aside under cover for sometime.

Serve jamoon with a syrup.

Carrot Soup

Ingredients :

3 cups carrots

2 tomatoes

5 tsp milk

2 tsp garlic

1 tsp garam masala, black pepper a pinch, 2 tsp butter, Salt to taste

Method :

Cook the carrots until its raw smell goes. Boil tomatoes and blanch them in the water to remove the skin and deseed them. Blend the carrots, garlic and the tomatoes. If you want the soup to be real smooth you can strain it. Take a heavy bottomed vessel and melt the butter and add the blended mixture. Let it cook for a few minutes, then add the milk and cook for sometime. Take it off the stove and add some pepper powder.

Some croutons can also be added. Ready to serve hot.

Fish Cutlet

Ingredients :

½ kg fish, 1 tsp ginger paste, 1 tsp garlic paste, 1 bread slice

1 tbsp cornflour, 1 egg, ½ tsp garam masala powder

1 cup bread crumbs, 1-2 green chillies, 1 bunch coriander leaves

salt to taste, oil for frying, ½ tsp turmeric powder

Method :

Rub fish with salt & turmeric powder. Wash after 5 min.

Steam fish over a pan of hot water and remove all the bones.

Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).

Mix all these ingredients & make cutlets of round or any shape you like.

Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.

Heat oil. Oil should not be very hot.

Fry till brown and serve with potato fingers & chutney.

Aval Dosai

Ingredients :

2 cups rice

¾ cups aval

1 tsp urad dal

1.5 tsp salt, cooking oil

Method :

Soak rice, aval and urad dal in water.

Keep for about 1 hour.

Wet grind the above with salt into a fine batter.

Keep at room temperature for 12 hours.

Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of oil around it.

Close the dosa with a cover and allow it to cook for a few minutes.

Ready to serve hot.

Rava Idli

Ingredients :

1 pav bombay soji, ½ litre sweet curds (thick), 5-6 tsp ghee

5 green chillies, 1 small piece ginger, 4 tsp coconut gratings

10 to 12 cashewnuts, 1 sprig curry leaves, ½ tsp mustard seeds

salt to taste

Method :

Cut ginger and green chillies finely.

Prepare seasoning in frying pan with mustard and curry leaves in ghee, and put chopped green chillies to it.

Then mix soji and cashewnut bits the seasoning and roast for a few minutes (till brown) on a low flame.

Take out from flame. When cool, transfer the roasted soji to a vessel.

Prepare idli mix by adding coconut gratings, curds and a little salt to the soji and keep aside for half an hour.

Rest of the Method: is same as for plain idli, except that the idli cups are greased with ghee, instead of oil.

Rawa Uttapam

Ingredients :

1 cup rawa,  2 tsp maida,  ½ cup curds

2 green chillies chopped,  2 tbsp coconut grated

salt to taste,  oil for cooking

Method :

Combine together the rawa, flour, curds and ½ cup of water to make a batter.

Cover and keep aside for at least 15 to 20 minutes.

Put the green chillies, cumin seeds, coconut and salt and stir well.

Use less water to make a batter. Heat a large non-stick tava on a high flame

and pour ½ cup of the batter while tilting the tava so that the batter forms a thin layer. Smear a little oil on the sides. When the sides brown evenly, fold over into half. Repeat the same procedure for the remaining batter.

Ready to serve hot.

Badam Milk Shake

Ingredients :

3 cups of milk,  1 cup of badam

1 cup of yogurt/curds,  1 cup of sugar

5 cinnamon,  2 cups of water

Method :

Grind cinnamon, badam, sugar all together. After put milk & curds into the mixie, grind

well, along with the above powder. Put water if you do not want it served thick.

Serve the chilled badam milk shake.

Vanilla Ice cream

Ingredients :

1 litre milk

2 tbsp sugar

10 tsp vanilla essence

Method :

Boil the milk till it becomes thick. As soon as it is cooled add the sugar and vanilla essence

and blend well using a blender or mixie. Cool it in the refrigerator and again blend well.

Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.

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