MounasKitchen An Indian Food Blog

For most for us Indians, the perfect and comforting food during cold weathers or rainy season is a very popular and comforting Indian snack, Pakoda or Pakodi. Best enjoyed over a hot cup of tea, the cripsy and spicy Pakodi makes tea time something special, almost like a bonding time between family and friends.

Ingredients:

• 1 1/2 cups besan (gram dal flour)
• ½ cup rice flour
• 4-5 green chillis, finely chopped
• 2 large onions, sliced
• 2 spring onions (optional)
• 2 tbsp melted ghee (clarified butter)
• few sprigs curry leaves
• salt to taste
• pinch of baking soda
• oil for deep frying

Method

• Combine both the flours with salt, soda, green chillis, curry leaves and onions. Add the melted ghee and mix well with fingers. Combine well till u have a crumbly texture.

• 
  Add few tablespoons of water and mix well that it forms a hard batter. Don’t add too much water.
• 
  Heat enough oil in a deep frying pan. It should be piping hot. Use your fingers to drop the batter in the oil to form small fritters. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
• 
  Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).

 

Ingredients

• Powder milk 1 cup
• All purpose flour 1 tbsp leveled
• Egg 1
• Baking powder 1 tsp
• Clarified butter 1 tbsp
• For Rabri:
• Fresh milk 1 kg
• Sugar 5 tbsp
• White cardamoms 2 – 3
• Pistachios 1 tbsp (sliced)

Method

1. Mix egg, baking powder, and butter all together and form into a dough.
2. Rub it very well.
3. Make 12 balls and slightly flatten it.

For Rabri:

1. Boil milk, sugar, white cardamoms and pistachios till it gets slightly thick.
2. Then add your rasmalai to it.
3. Cover and simmer on low flame for about 5 – 8 minutes or until they swell.
4. Then remove, cool and transfer into a serving platter.

Chill and serve.

This wonderfully crispy snack does not need any introduction coz of its popularity not only in India but throughout the whole world. It is rightly called as the KING  of  Indian  street  food...!!
This spicy stuffed pastries are very easy to prepare at home & makes an irresistible combo with tomato ketchup or with  Mint,  Coriander chutney.

Ingredients:

For Outer layer:

• All purpose flour / Maida - 1 cup
• Wheat flour - 1 cup
• Cumin seeds - ½ tsp
• Ajwain / carom seeds - ½ tsp
• Baking pwd - ¼ tsp
• Ghee - 1 tsp
• Oil - 2 tsp
• Salt to taste

For Stuffing:

• Onions sliced - ½ cup
• Poha / pressed rice - ½ cup
• Red chilly pwd - ½ to ¾ tsp
• Cumin pwd - ¼ tsp
• Coriander pwd - ¼ tsp
• Chaat masala pwd - ¼ tsp
• Lemon juice - 1 tsp
• Oil to fry
• Salt to taste

Method:

To prepare outer crispy layer:

• Take All Pupose flour & wheat flour in a mixing bowl.
• To it add cumin , ajwain seeds, baking pwd & salt.

• Mix all the ingredients.
• Add ghee & oil combine well.
• Add little water at a time and knead to nice smooth dough.
• Now soft dough is ready.

• Cover it with a damp cloth & allow to rest at least for 15 to 20 mins.

To prepare inner stuffing:

• Take finely sliced onions in a cup.
• Add poha to it. ( poha absorbs all the moisture let out by onion, while frying & enhances the taste )
• Add red chilly pwd, cumin pwd, coriander pwd, salt & chaat masala pwd. ( also you can add finely chopped green chilly & coriander leaves ) 
• Add lemon juice to it & mix all the contents.
• No need to cook the onions for stuffing, on frying the onions gets cooked & turns soft.

• Inner stuffing is ready.

To prepare Samosas:

• Unwrap the soft dough. Sprinkle little wheat flour and knead again for a minute.
• Make it to small balls.
• Dust it with wheat flour & roll it to flat disc.

• Apply some oil or ghee & flour over the surface.
• Fold it to half , again apply oil & flour.
• Fold it to make triangle.
• Now roll the triangle to flat disc shape by dusting with flour.
• This process helps to get layers in samosa.
• Now cut it two equal halves.

Take one cut & make a folding like this.

Make a triangle by bringing the other end together.

Now it comes to a triangular shape.
Seal the edges of the pastry with maida & water paste.
Inside the cone fill the onion – poha stuffing.

Close it with thin part first.
Apply maida paste and seal it with the thicker part of the cone.
Repeat the same procedure for the rest of samosas.
Heat oil & deep fry the samosas in low medium heat.
Flip to the other side & fry to golden and crisp.

Drain the excess oil on tissue paper.
Serve hot with tomato ketchup or Coriander chutney.
Yummy homemade Onion Samosas are ready to taste.!

Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including  a home remedy for diabetes.

Ingredients:

For the Marinate:

• 4 bitter melon (karela)
• 1 tablespoon salt
• 1 tablespoon lemon juice

For the Filling:

• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 2 tablespoons gram flour (besan)
• 2 tablespoons coriander powder (dhania)
• 1 tablespoon fennel seeds powder (saunf)
• 1 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder adjust to taste
• 1 1/2 tablespoon mango powder (amchoor)

For Cooking Step:

• 2 tablespoons of oil
• 1/2 teaspoon salt

Also need some thread to wrap the filled karelas before cooking.

Method:

Preparing the Kerala

1. Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
2. Make a slit in the karelas length wise and remove the seeds.
4. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
6. Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water.
8. Separate the scrapings from the whole karelas.

Preparing the Filling:

1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
3. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
5. Add gram flour (besan) and stir-fry for another minute.
7. Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili
8. powder, and mango powder. Sauté for a minute and then turn off the heat.
9.  
10. Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.

Cooking the Stuffed karelas:

1. Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
3. Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
5. Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
7. Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.
9. Stuffed karela can be served hot or cold and can be refrigerated up to a week.

Variations
For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.

Ingredients:

· 1/2 lb okra (bhindi)
· 1 1/2 tablespoons oil
· Pinch of asafetida (hing)
· 1/2 teaspoon cumin seeds (jeera)
· 1 tablespoon coriander powder (dhania)
· 1/2 teaspoon cayenne (adjust to taste)
· 1/2 teaspoon turmeric (haldi)
· 1/2 teaspoon salt (adjust to taste)
· 1/2 teaspoon mango powder (amchoor)
· 1 tablespoon gram flour (besan) (optional)
· 2 tablespoons finely chopped yellow bell pepper
· 2 tablespoons finely chopped red bell pepper

Method:

1. Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
2. Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
3. Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
4. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.
5. Stir for a minute and reduce the heat to medium.
6. Cover the okra for two to three minutes.
7. Remove the cover and add the coriander powder, red cayenne pepper and turmeric.
8. Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.

Ingredients

• •Brinjals,small 250 grams
• •Peanuts 2 tablespoons
• •Sesame seeds (til) 1 1/2 tablespoons
• •Poppy seeds (khuskhus/posto) 3/4 teaspoon
• •Dried coconut ( khopra),grated 1 tablespoon
• •Oil 4 tablespoons + for deep-frying
• •Onion ,sliced 2 medium
• •Mustard seeds 1/2 teaspoon
• •Cumin seeds 1/4 teaspoon
• •Fennel seeds (saunf) 1/4 teaspoon
• •Onion seeds (kalonji) 1/4 teaspoon
• •Fenugreek seeds (methi dana) pinch
• •Curry leaves 10-12
• •Ginger paste 1 tablespoon
• •Garlic paste 1 tablespoon
• •Green chilli paste 1 teaspoon
• •Turmeric powder 1/2 teaspoon
• •Coriander powder 1 1/2 teaspoon
• •Cumin powder 1/2 teaspoon
• •Red chilli powder 1/2 teaspoon
• •Salt to taste
• •Tamarind pulp 2 tablespoons
• •Jaggery (gur),grated 1/2 teaspoon

Method

• Dry roast the peanuts in a non stick pan till lightly browned. Set aside to cool. Similarly dry roast the sesame seeds, poppy seeds and dried coconut separately and set aside to cool. Grind the roasted ingredients with half a cup of water to a fine paste.
  Make one slit along the length of the brinjals from the bottom and one from the top near the stem – this way the brinjals will get cooked well. Take care that they are held together at the stem.
  Heat sufficient oil in a kadai. Add the brinjals and deep fry three to four minutes. Drain on absorbent paper and set aside. Add the onions to the same oil and deep fry till golden. Drain on absorbent paper and set aside.
  
• Heat four tablespoons oil in another non stick pan. Add the mustard seeds, cumin seeds, fennel seeds, onion seeds and fenugreek seeds and sauté till lightly browned. Add the curry leaves, ginger paste, garlic paste and green chilli paste. Stir and sauté till the oil separates from the masala.
  Add the browned onions, turmeric powder, coriander powder, cumin powder, red chilli powder and salt and stir. Add the tamarind and jaggery and mix well. Add the coconut paste and cook till the oil separates.
  Add the fried brinjals and one cup water and mix. Cover and simmer for fifteen to twenty minutes or till the oil surfaces.
  
• Serve hot with roti, chapatti or parantha.

Ingredients

• Red pumpkin (bhopla/kaddu),peeled and grated 800 grams
• Ghee 2 tablespoons
• Sugar 100 grams
• Khoya/mawa,grated 70 grams
• Cashewnuts 10-12
• Raisins 10
• Pistachios 8-10
• Green cardamom powder 1 teaspoon

Method

• Heat the ghee in a non-stick kadai. Add the pumpkin and sauté on low heat till soft. Add the sugar, mix well and cook till the sugar melts and the moisture evaporates.
  Add the khoya, cashewnuts, raisins and pistachios and mix well. Cook for five minutes, stirring continuously. Remove from heat and sprinkle green cardamom powder. Serve hot.
  

Dal makhani as it is popularly known in the punjab, with its smooth flavour is a delicacy that is very much a dish of the punjab.
Preparation Time: 15 mins.
Cooking Time: 40 mins.
Ingredients:
3/4 cup whole urad (whole black lentil)(for 2 hours add some amount of baking soda on that)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
2 cloves (laung / lavang)
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup fresh cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish
Method:
Clean, wash and soak the whole urad and rajma overnight(or you can soak it for 2 hours by use of baking soda)
Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
Allow the steam to escape before opening the lid.
Whisk till the dal is almost mashed. Keep aside.
For the tempering, heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
Add the cream and mix well. Simmer for 2 to 3 more minutes.

Ingredients

• Idli/Dosa Batter           1 cup
  Rava                         2 tbsps
  Rice flour                    4 tbsps
  Chopped onion             2 tbsps
  Chopped green chillies    1 tbsp
  Grated ginger               1/4 tsp
  Salt
  Coriander leaves
  Curry leaves
  Oil for frying

Method

• Mix all ingredients well ( except oil). 
  Keep aside for 20 minutes.
  Heat oil in a kadai, drop small balls in the oil and deep fry them till golden brown.

Ingredients:
1 cup whole urad dal/skinned whole black gram dal/minappappu
10-12 black pepper corns, lightly crushed
1/2 tsp cumin seeds, lightly crushed
salt to taste
oil for deep frying
Method
1.Soak whole black gram dal in water for 1 1/2 to 2 hours.

2. Strain the water, and grind the dal to a paste sprinkling very little water. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Add salt, crushed cumin seeds and pepper corns and beat till fluffy.

3. Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium.

4. Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.

5. Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.

6. Remove the vadas onto a serving plate. Serve warm while the crust is still crisp and serve warm with chutney and sambar.
Tips:
If urad dal or whole skinned black gram dal is soaked for over 8 hours, the vadas absorb less oil and are tastier than the vadas prepared from dal which is soaked for only 2 hours

Ingredients
For The Pesarattu
1 cup moong dal (split green gram)
1/2 cup grated onions
1/4 tsp grated ginger (adrak)
4 to 5 chopped green chillies
salt to taste
1 1/2 tbsp rice flour (chawal ka atta)

Method
For the pesarattu

1. Wash the moong dal 2 or 3 times, and soak in enough water for 2 hours.
2. Drain the moong dal and blend in a mixer along with onion , ginger and green chillies to a smooth batter.
3. Add the rice flour and salt, mix it well. Keep aside.

How to proceed

1. Heat a dosa pan, pour a spoonful of the batter and spread it from the centre, add a little oil around.
2. On the pesarattu, spread one portion of the topping mixture, and slightly press with the flat spoon.
3. Cook till the pesarattu becomes crisp and also cook the other top.
4. Repeat the same process to make more pesarattu with the remaining batter and topping.
5. Fold and serve hot with ginger chutney.

Ingredients

• Flour 2 tbsp
• Dry milk powder 2 cups (preferably "Nido")
• Oil 2 tbsp
• Semolina(suji) 1 tsp
• Eggs 3
• Baking powder 2 tbsp
• Sugar 2 cups
• Water 2, 1/2 cups
• Oil for frying

Method

1. For Sugar Syrup: Take a pan, add water and sugar and bring to boil.
   
2. Stir till sugar dissolves properly, leave it on low flame.
   
3. For Gulab Jamun: Beat eggs and add flour, semolina, 2 tbsp oil, milk powder and baking powder, mix well and knead it for 5 minutes.
   
4. Grease your palm with a little oil and make small balls of the mixture.
   
5. Deep fry the balls, when they turned golden brown, strain out and add them in sugar syrup.
   
6. Give two boils to this syrup and take out the gulab jamuns in a serving dish.
   
7. Serve warm.
   

Spinach is one of my favorite veggie dishes because it is full of nutrients and health benefits. Here is one more way of preparing it. I have mixed potato cubes in it, but the recipe can be adapted and used with lightly fried paneer cubes to make palak paneer.
INGREDIENTS
1 big bunch of spinach (it shrinks a LOT during cooking)
1 medium onion, grated or chopped finely
1 large potato, peeled, cubed and boiled until tender (or 125 gm paneer, cubed and fried)
1-2 tomatoes, chopped
1 tsp. jeera/whole cumin
1-2 green chilies
½ tsp. garlic paste
½ tsp. cumin powder
½ tsp. coriander powder
pinch of turmeric powder
pinch of garam masala
salt to taste
1 tsp. lemon juice
water
2-4 tbsp. oil
some coriander for garnishing
INSTRUCTIONS
Take your bunch of fresh spinach. Wash/clean and get the leaves off the stems. Discard stems and drain the leaves then chop them into very thin slices.
Heat some oil in a pan, add the cumin seeds and allow them to splutter. Next add the chopped onion and fry to a nice light brown, then add a green chili with slits and the garlic paste. Fry for a bit then add the chopped tomatoes and sprinkle the cumin and coriander powders. Cook until the tomatoes are soft and mushy and you can see the oil being released from the sides.
Next add the spinach, give it a stir then cover and let this cook, giving it an occasional stir every few minutes. Add the cubed boiled potatoes at this point so they can absorb the flavors properly.
The spinach will reduce drastically in amount. Do not cook it for too long, you will lose all the nutrients from it otherwise. About 10 minutes should be good enough. You can add water to help it get done if it dries up too quickly.
Once it’s done to your liking, sprinkle the garam masala, squeeze in the lemon juice then garnish with coriander and serve.
TIP: If you are using fried paneer cubes, add them in at this last stage just before turning off the heat.

A spicy and delicious recipe to satisfy your taste buds. Tender and juicy inside and crisp and delicious outside chicken guarantees to win the heart of your family all over again. Please give your feedback and suggestions to help me improve this recipe.

Ingredients

• Chicken drumsticks 4
• Chicken thighs 4
• For Marinade:
• Soya sauce 3 tbsp
• Ginger/garlic paste 1 tbsp
• Black pepper 1 tsp
• Lemon juice 4 - 6 tbsp ( I recommended 6 tbsp)
• Paprika powder 1, 1/2 tsp
• Salt 1 tsp
• Chilli powder 1, 1/2 tsp
• Jamaican style hot chilli sauce or any other chilli sauce 2 tsp
• Tandoori spice 2 tsp
• Yogurt 4 tbsp
• Chicken powder or chicken coating powder 2 tbsp
• Olive vinegar 1 tbsp or (buy a jar of olives soaked in vinegar and use the vinegar)
• Oil 1 tbsp
• Garlic 4 - 6 cloves
• For Coasting:
• Plain flour 1 cup
• Baking powder 1 tsp
• Salt 1/2 tsp
• Egg 1
• Chicken coating 3 to 4 tbsp
• Paprika powder 1 tbsp

Method

1. To Prepare Chicken: First clean and wash the chicken.
   
2. pour about 3 cups water in a pan with garlic cloves, chicken and 1/2 tsp salt.
   
3. Cook for about 15 minutes. Once boiled drain the water out of the chicken and let it rest for a 5 to 10 minutes. Marinating The Chicken: Mix soya sauce, ginger/garlic paste, black pepper, lemon juice, paprika powder, 1 tsp salt, chilli powder, chilli sauce, tandoori spice, yogurt, olive vinegar and oil.
   
4. Now apply this mixture to chicken and let it marinate in it over night.
   
5. Frying The Chicken: Mix plain flour, baking powder, salt, paprika powder and chicken coating in a plate (flour coating).
   
6. Dip the chicken pieces in egg and then coat in flour coating.
   
7. Deep fry in hot oil over high flame for about 2 to 5 minute or until golden brown.
   
8. Strain out on absorbent paper and serve hot hot with dips and sauces.
   

Ingredients

• Rice (boiled) 500 grams
• Garlic 2 cloves
• Spring onion (sliced) 3/4 cup
• Green pepper (sliced) 1/2 cup
• Cabbage (sliced) 1/2 cup
• Carrot (sliced) 1/2 cup
• Cottage cheese(cubed) 1/2 cup
• Chicken (cubed) 100 grams
• Salt to taste
• Black pepper to taste
• Soy sauce 2 - 3 tbsp
• Oil as required

Method

1. First heat some oil in pan, add chopped garlic in it and saute it till light golden.
   
2. Add chicken and stir fry it till cooked through.
   
3. Now add cottage cheese and fry it till light golden.
   
4. After that add cabbage,green pepper and spring onions in it and stir fry for a few minutes.
   
5. Add in boiled rice and stir fry a minute.
   
6. Season with salt, black pepper and soy sauce to taste and stir fry a few minutes.
   
7. Serve it with hot steaming kebab and tomato mayo sauce.
   

ITS AN ARABIC RECIPE ORIGINATING FROM SAUDIA ARABIA BUT ALSO COMMONLY EATEN IN UAE.TRULY ARABIC!

Ingredients

• 1 1/2 cups Arabic Rice(thick)-cleaned & rinsed (Do not use other kinds of rice for this recipe)
• Water (amount varies according to the size of boiler-pot you are using)
• 1 Tomato cut up in small pieces
• 1 small to medium onion chopped
• 2 heaping teaspoons of Baharat spice ground
• 3 heaping teaspoons of cardomon ground
• 3/4 can of tomato paste
• 6 teaspoons of olive oil
• 1 small snack box of raisins
• 1 small chicken cut in sections (a frying chicken will do)
• salt to taste
• 1 cinnamon stick
• 1 dried black lemon (Completely dried lemons are used in the Middle East as a souring agent in chutneys, soups and stews and even ground into flatbreads. The powder made from black lemons has a sweet-tart flavor that is unique and has no substitute)
• 2 heaping teaspoons powdered garlic

Method

1. Thaw chicken.
   
2. In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring until browned on medium high heat.
   
3. Add boiling water to the boiler-pot until half full.
   
4. Add salt accoriding to your own taste, 2 heaping tablespoons of cardomon, 2 heaping teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lemon and the raisins to the already browned onions.
   
5. Stir on medium heat and try a little of the broth (add spices to suit your own taste).
   
6. Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid.
   
7. Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium temperature and take the chicken out of the broth and place in an oven baking dish into a preheated oven at 300 degrees F and bake.
   
8. Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.
   
9. Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.
   
10. Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth that you had previously set aside in a bowl.
    
11. Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again with aluminum foil.
    
12. Cover with a lid over the aluminum foil. Do not open or peek at it for atleast 10 minutes.
    
13. Then periodically check to see if rice is light and fluffy, but do not stir rice.
    
14. The Kapsa rice is done when all the broth has been absorbed. Remember to check on the chicken in the oven every so often to make sure that it doesn't overcook and become dry.
    
15. The chicken should be moist. Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the Basmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished.
    
16. Do not mix the water and rice, just add over the top.
    
17. Serving Directions: Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice. Serve with boiled eggs or fries.
    

Ingredients

• Mutton/Beef 1 kg
• Wheat grain ½ kg
• Yogurt ¼ kg
• Ginger garlic paste 2 tbsp
• Gram lentil ½ cup
• Urad dhal ½ cup
• Mong dhal ½ cup
• Barely ½ cup
• Clarified butter 2 tbsp
• Onions 2 (fried brown)
• Green chili 6
• Oil 1 cup
• Red chili powder 2 tsp
• Turmeric 2 tsp
• All spice 2 tsp
• Salt to taste
• Cinnamon stick 2
• Black pepper corn 1 tsp
• Cardamom 3
• Cloves 3
• Salt to taste
• For Garnish:
• Lemon as needed
• Almonds ½ tsp (roasted, ground)
• Cashew nuts ½ tsp (roasted, ground)
• Coriander leaves ½ bunch
• Mint Leaves ½ bunch
• Green chili 5 or 6
• Brown onion

Method

1. Soak wheat and all lentils for whole night.
   
2. Heat oil and add 1 tbsp ginger garlic paste fry for a while.
   
3. Add meat, 1 tsp turmeric, red chili and all spice powder mix well and cover and let it cook till meat is tenderize well.
   
4. When mutton tenderize add yogurt, lemon, 3 green chilies and 1 cup water simmer till oil comes on surface.
   
5. Let it cool at room temperature, now shred meat and keep a side.
   
6. Now in a large pan add wheat, mixed lentils, 1 tsp turmeric powder, 1 tbsp ginger garlic paste, 3 green chilies, black pepper corn give a boil and cook to tenderize all lentils.
   
7. Blend all lentils and wheat in blender.
   
8. In a pan heat clarified butter and crackle all whole spices (clove, cinnamon stick, black pepper corn and cardamom.
   
9. Add blended lentils and meat mix and add some garnishing ingredients cook for 30 minutes to mix all ingredients well.
   
10. Haleem is ready, serve with garnishing ingredients.
    

 

 
Preparation Time: 30 mins.
Cooking Time: 40 mins.
Makes 16 rasgullas.

Ingredients For the rasgullas :
1 recipe chenna
1 tsp plain flour (maida) for dusting
For the sugar syrup:
5 cups sugar
1/2 cup milk
Other ingredients :
2 tsp plain flour (maida)
Method
For the rasgullas : Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface
Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.
For the sugar syrup :
Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8″) in diameter and 150 mm. (6″) in height and heat while stirring continuously till the sugar dissolves.
When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
How to proceed :
Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile).
When the flour solution is added, a frothy layer is formed on the surface of the syrup.
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.
If it sinks to the bottom, it is cooked.
Remove form the fire.
Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
Cool and chill for approx. 3 to 4 hours before serving.
Tips:
Rasgullas should always be cooked on a very high flame.
While cooking rasgullas, the sugar syrup must froth continuously.
The pan should be approximately 200 mm. (8″) in diameter and 150 mm. (6″) in height and the sugar syrup should fill about 1/3 of the pan.
While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes.
While cooking, rasgullas expand to at least 4 times their original size.
While sprinkling water on the syrup when the rasgullas are cooking,
make sure you sprinkle a little water at a time (approx. a teaspoon at a time using your hands) and not large quantities.

 
An oriental rice preparation made with assorted vegetables and scrambled egg.
 Cooking Time: 10-15 minutes 
 Servings: 4
Preparation Time: 15-20 minutes
Category: Non Veg

Ingredients
• Eggs,whisked 2
• Rice,cooked 2 cups
• Spring onions with greens,finely chopped 2
• Oil 1 tablespoon
• Garlic 1 teaspoon
• Carrot,finely chopped 1 medium
• French beans,finely chopped 4-6
• Green capsicum,finely chopped 1 medium
• Soy sauce 2 teaspoons
• Salt to taste
• White pepper powder 1/4 teaspoon
• Vinegar 1 tablespoon
Method
Reserve some spring onion greens for garnish.
Heat oil in a wok, add garlic and spring onions and sauté for one minute.
Add carrot, French beans and capsicum and continue to sauté for another minute.
Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously.
Add soy sauce, salt and white pepper powder and mix gently. Transfer into the serving bowl.
In the same wok, pour the whisked eggs and lightly scramble.
Add the fried rice to this and mix. Mix in vinegar and serve hot, garnished with the reserved spring onion greens

Among the classic recipes of Andhra, Cabbage fry stands out for simple flavors and easy preparation. Veg Indian food at its best with minimal spices.

Ingredients

• 1 medium size cabbage
• Green chillies - 4 nos (slit vertically into 2)
• Urad dal - 1 teaspoon
• chana dal - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• Green peas - 1/4 cup
• Mustard seeds - 1 teaspoon
• Grated coconut - 1/2 cup
• Oil - 1 tablespoon
• Salt to taste

Method

Step 1

Cut the cabbage into very small pieces.

Step 2

Heat oil in a kadai. Add mustard seeds. Once it stops spluttering, add urad dal, chana dal and green chillies.

Step 3

After the dal turns light brown, add chopped cabbage, green peas, turmeric pdr and salt and mix well.

Step 4

Sprinkle little water and cover the kadai with a lid.

Step 5

Cook on a medium flame for 10 to 15 minutes stirring in between.

Step 6

Remove from heat . Garnish with grated coconut.

Step 7

Serve hot with rice or rotis.