Yellow Cucumber Dal

Yellow Cucumber Dal.

Yellow cucumber is chopped up and cooked in oil along with whole spices. Toor dal is pressure cooked separately and added to the cucumber. Finally lemon juice is added to the cucumber dal just after removing from heat. Serve yellow cucumber dal with steamed rice or with roti.
Makes: around 4 Servings of Yellow Cucumber Dal

Ingredients:

Raw Yellow Cucumber 1 Small
Toor Dal 1 1/2 Cups
Green Chiles 3 – 5
Lemon Juice 4 – 5 Tbsps
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal with water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Wash, peel, remove ends, discard seeds and chop lemon cucumber into small pieces.
Remove stems, wash and slice the green chiles.

Heat oil in a deep vessel, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped lemon cucumber, turmeric powder and salt.
Pour a cup of water and cook covered until lemon cucumber pieces turn soft.
Uncover and add cooked toor dal along with half a cup of water (if necessary).
Bring to boil and let it bubble for few minutes before removing from heat.
Stir in lemon juice and serve yellow cucumber dal with steamed rice or with roti.
Notes: Make sure yellow cucumber is cooked well.

Suggestions: Adjust lemon according to sourness of the yellow cucumber.
Other Names: Yellow Cucumber Dal.

Toor Dal Dosa

Kandi Pappu Attu.

Toor dal is soaked in water till soft. It is then ground into smooth paste with spices. The toor dal dosa batter is spread into a thick dosa and cooked on low flame till done. Serve toor dal dosa with sambar or with any chutney of your choice.
Makes: around 5 Toor Dal Dosa.

Ingredients:

Toor Dal 1 Cup
Red Chiles 1
Ginger 1/2 inch Piece
Garlic 1 Clove
Cumin Seeds 1/4 tsp
Salt to Taste
Oil as Required

Method of preparation:

Soak toor dal in water for around an hour or two.
Grind the soaked toor dal with enough water into smooth paste.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of toor dal dosa batter on pan in circular motions.
Lightly spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.

Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining toor dal dosa batter.
Serve toor dal dosa with sambar or with any chutney of your choice.
Notes: Make sure the soak the toor dal well.

Suggestions: If the toor dal dosa is not cooked well, put it back on heat and cook on low heat till done. Adjust the consistency of the dosa with water if required.
Variations: Layer the toor dal dosa with finely choppped onion or green chiles if you wish.
Other Names: Toor Dal Dosa, Kandi Attu.

Masala Moth Beans

Masala Moth Beans.

Moth beans are soaked in water and cooked till just soft. They are then added to the oil after frying onion. A freshly ground spice mixture is added to the oil for heat and taste. Serve masala moth beans as a snack or with steamed rice.
Makes: around 4 Servings of Masala Moth Beans.

Ingredients:

Moth Beans 1 Cup
Onion 1 Small
Green Chiles 1 – 2
Red Chili Powder 1/8 tsp
Cloves 1
Cinnamon 1/4 inch Stick
Coriander Seeds 2 Tbsps
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Soak moth beans in water overnight and pressure cook with around a cup of fresh water for 3 whistles.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Grind cloves, cinnamon and coriander seeds into fine powder using a spice grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Once onion starts to brown, add ground spice powder.
Fry for couple of seconds, stir in cooked moth beans, red chili powder and salt.
Cook for around 5 minutes and remove from heat.
Serve masala moth beans as a snack or with steamed rice.
Notes: Make sure moth beans are cooked right.

Suggestions: Adjust spice with green chiles.
Other Names: Masala Moth Beans.

Ridge Gourd Raita

Beerakaya Perugu Pachadi.

Ridge gourd is lightly peeled and chopped into pieces. It is then cooked oil along with spices. Once the mixture is cooled down, it is added to yogurt. Ridge gourd raita is garnished with cilantro and can be served with steamed rice or with roti.
Makes: around 2 Cups Ridge Gourd Raita.

Ingredients:

Ridge Gourd 1/2 Small
Yogurt 1 1/2 Cups
Onion 1
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Salt to Taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 3
Oil 2 tsps

Method of preparation:

Lightly scrape, wash, remove ends and chop the ridge gourd into small pieces.
Whisk yogurt in a mixing bowl.
Wash and finely chop the cilantro.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Once onion turns translucent, add the chopped ridge gourd.
Cook covered on low flame for few minute or until ridge gourd is soft.
Uncover, stir in turmeric powder and salt
Remove from heat and keep aside to cool down.

In a mixing bowl, mix together yogurt and above ridge gourd mixture.
Garnish with cilantro and serve ridge gourd raita with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust the consistency of the raita with water.
Other Names: Ridge Gourd Raita, Beerakaya Perugu Pachadi.

Fenugreek Sprouts Raita

Menthi Perugu Pachadi.

Fenugreek seeds are soaked in water and sprouted. Spices are fried in oil till golden brown. The fenugreek sprouts are mixed with yogurt along with fried spices. Serve fenugreek sprouts raita with steamed rice or with roti.
Makes: around 2 Cups of Fenugreek Sprouts Raita.

Ingredients:

Fenugreek Sprouts 1/2 Cup
Yogurt 1 1/2 cups
Green chiles 1
Salt to Taste
Cilantro few Sprigs

Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 1 tsp

Method of preparation:

Remove stem, wash and slice the green chile.
Whisk yogurt with salt.
Wash and finely chop the cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and remove from heat.
Cool to room temperature and add the spices to the whisked yogurt.
Stir in cilantro and serve fenugreek sprouts raita with steamed rice or with roti.
 
Suggestions: Adjust spice with green chiles.
Variations: You can also add finely chopped onion to the raita.
Other Names: Fenugreek Sprouts Raita, Menthi Perugu Pachadi.

Masala Okra in Yogurt

Masala Okra in Yogurt.

Okra / lady’s finger is chopped into small pices and fried in oil along with whole spices and spice powders. Once the fried okra is cooled to room temperature, it is mixed with freshly whisked plain yogurt. Serve masala okra in yogurt with plain steamed rice or with roti.
Makes: around 4 Servings of Masala Okra in Yogurt.

Ingredients:

Okra / Lady’s Finger 15 app.
Green Chiles 1 – 2
Cumin Powder a big Pinch
Garam Masala 1/2 tsp
Turmeric Powder a big pinch
Plain Yogurt 1/2 Cup
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Coriander Seeds a big Pinch
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash thoroughly and pat dry okra.
Remove ends and chop okra into app. half inch circles.
Remove stems, wash and slice the green chiles.
Whisk yogurt in a bowl with little water, salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped okra.
Fry on medium – high flame till okra softens a bit and about to change color.
Stir in green chiles, turmeric powder and salt.
Fry briefly, stir in cumin powder, garam masala and remove from heat.
Cool the fried okra mixture to room temperature and mix with plain yogurt.
Serve masala okra in yogurt with plain steamed rice or with roti.
Notes: Make sure okra is fried well. Neither too crisp nor too soft.

Suggestions: Vary the consistency of the dish with adding more or less yogurt. Garam masala can be prepared by roasting and grinding coriander seeds, cloves, cinnamon and cardamom.
Variations: Chopped tomato can be added once the onion is fried. Garnish with finely chopped cilantro if you wish.
Other Names: Masala Bendakaya Perugu Pachadi, Masala Okra in Yogurt, Dahi Bhindi, Dahi Bhendi, Vendekkai Pachadi.

Yellow Cucumber Raita

Dosakaya Perugu Pachadi.

Yellow cucumber is peeled and grated. Yogurt is whisked and yellow cucumber is mixed in along with fried spices. Freshly ground mustard seeds powder adds heat to the raita along with the green chiles. Serve yellow cucumber raita with rice or with roti.
Makes: around 4 Servings of Yellow Cucumber Raita.

Ingredients:
Yellow Cucumber 1 Small
Yogurt 3/4 Cup
Green Chiles 3
Mustard Seeds a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Grind mustard seeds and salt into fine powder.
Peel, wash, remove seeds and grate the yellow cucumber on thick side of the grater.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and remove from heat.

Whisk yogurt well in a mixing bowl.
Stir in grated yellow cucumber, mustard seeds powder and fried spices.
Mix well and serve yellow cucumber raita with rice or with roti.
Notes: Make sure cucumber is not sweet.

Suggestions: Make sure to adjust yogurt according to your preference.
Variations: Add broken red chiles in talimpu for extra heat.
Other Names: Yellow Cucumber Raita, Dosakaya Perugu Pachadi.

Red Poha with Spinach

Red Poha with Spinach.

Red Rice Poha or flattened rice is soaked in water for few seconds and strained. Oil is tempered with spices along with green chillies and onion. Finally soaked poha is mixed with the onion mixture along with dalia powder and spices. Serve red poha with spinach with little bit of yogurt.
Makes: around 2 Servings of Red Poha with Spinach.

Ingredients:

Red Rice Poha 1 1/2 Cups
Spinach 1 Cup Packed
Onion 1 Small
Raw Peanuts 1 Tbsp
Dalia 1 Tbsp
Red Chili Powder few Pinches
Turmeric Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Oil 2 tsps

Method of preparation:

Wash and finely chop the spinach leaves.
Grind dalia into fine powder using a spice blender.
Wash poha under water thoroughly and strain the poha.
If poha is thick, then soak the poha for couple of seconds before straining the poha.
Wash, remove stems and slice green chillies into halves.
Peel and finely chop the onion.

Heat oil in a pan, add peanuts and when they are about to turn brown add all other talimpu ingredients in order.
When chana dal changes color, add green chillies and onion.
Fry till onion turns translucent, stir in chopped spinach and let it wilt.
Stir in dalia powder, red chilli powder, turmeric powder and salt.
Finally carefully stir in the poha and remove from heat.
Adjust any seasonings as required while the poha is still hot.
Serve red poha with spinach with plain yogurt as a snack or breakfast.
Notes: Make sure poha is not oversoaked.

Suggestions: If poha is not soaked well and becomes dry, sprinkle a tbsp or two of water over the poha until its tempered.
Variations: You can also squeeze little bit of lime just before serving.
Other Names: Red Poha with Spinach.

Moong Fritters Stew

Pesara Pappu Punukulu Pulusu.

Yellow split moong dal is soaked in water and ground into coarse paste. The mixture is then scooped and deep fried in oil till golden brown in color. The fritters are then added to the tamarind jaggery sauce. Serve moong dal fritters stew with steamed rice and dollop of ghee.
Makes: around 4 Servings of Moong Fritters Stew.

Ingredients:

Moong Dal 1/4 Cup
Onion 1/2 of Small One
Tamarind 2 inch Piece
Turmeric Powder a Pinch
Red Chili Powder 1/4 tsp
Jaggery 2 inch Piece
Rice Flour 1 Tbsp
Dried Red Chiles 1
Salt to Taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak moong dal in water for 2 – 3 hours.
Refresh in water and strain the moong dal.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Soak tamarind in half a cup of warm water for sometime and extract all the juice.
Stir rice flour in few tablespoons of water to make a paste and keep aside.

Grind soaked moong dal and salt into somewhat coarse paste along with red chiles adding small amount of water if required.
Remove the ground moong dal mixture onto a mixing bowl, taste and adjust salt if necessary.

Heat oil in a frying pan on medium heat.
Scoop small spoon sized moong dal mixture and slowly drop in hot oil.
Repeat the same few more times to till the top layer of the oil is filled with fritters.
Once the fritters are golden brown on all the sides, remove onto absorbent paper.
Repeat the same with remaining moong dal mixture.
Break moong dal fritters into halves or quarters depending on the size.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and pinch of salt.
Once onion turns translucent, stir in tamarind extract, quarter cup of water, jaggery, red chili powder, turmeric powder and salt.
Bring to boil and stir in rice flour paste.
Boil for few seconds, remove from heat and stir in slightly broken moong dal fritters.
Garnish with cilantro and serve moong dal fritters stew with steamed rice and dollop of ghee.
Notes: Make sure moong dal is soaked well.
 
Suggestions: Make sure not to add too much water in the preparing moong dal mixture. Add a tbsp or so of rice flour if moong dal mixture becomes runny.
Variations: Add corn flour in place of rice flour to make a paste to thicken the tamarind sauce.
Other Names: Moong Dal Fritters Stew, Pesara Pappu Punukulu Pulusu.

Fresh Beans with Moong Dal

Chikkudukaya Pesarapappu.

Fresh beans are stringed and chopped into small pieces. They are then cooked in oil along with whole spices. Moong dal is boiled separately till soft but whole and added to the cooked beans. Serve fresh beans with moong dal with steamed rice and dollop of ghee.
Makes: around 4 Servings of Fresh Beans with Moong Dal

Ingredients:

Fresh Beans 2 Cups (Chopped)
Moong Dal 1/4 Cup
Green Chiles 3 – 4
Turmeric Powder a Big Pinch
Red Chili Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

String the fresh beans and wash thoroughly.
Chop the fresh beans into halve if they are long.

Wash moong dal in water and boil in a cup of water for around 15 minutes.
Once moong dal is cooked and turns soft, strain it.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped beans.
Cook covered on low flame for around 8 minutes or until beans change color and turns soft.
Uncover, stir in moong dal once beans is cooked.
Fry for a minute or two, stir in turmeric powder, red chili powder and salt and remove from heat.
Serve fresh beans with moong dal with steamed rice and dollop of ghee.
Notes: Make sure moong dal is boiled well before adding to the pan.

Suggestions: Adjust spice with green chiles. If fresh beans are not cooked well, put the curry back on heat, add a splash of water and cook covered on low flame till done.
Other Names: Fresh Beans with Moong Dal , Chikkudukaya Pesarapappu.

Spicy Idli Powder

Spicy Idli Powder.

Chana dal, urad dal and sesame seeds are roasted and ground into fine powder along with spices and salt. Serve spicy idly powder with steamed idli and dollop of ghee.
Makes: around 1 Cup of Spicy Idli Powder.

Ingredients:

Chana Dal 1/2 Cup
Urad Dal 1/4 Cup
White Sesame Seeds 1/8 Cup
Raw Rice 2 Tbsps
Dry Red Chili 2 – 3
Asafoetida 1/8 tsp
Salt to Taste

Method of preparation:

Dry roast chana dal, urad dal, sesame seeds separately on a heavy bottomed pan.
Add few drops of oil and roast the dried red chiles till aromatic or until they turn dark.
Cool all the roasted ingredients to room temperature.
Grind all the roasted ingredients along with asafoetida and salt into fine powder.
Serve spicy idly powder with steamed idli and dollop of ghee.
Notes: Make sure not to burn any of the ingredients.

Suggestions: Make sure to roast the ingredients in low flame on a heavy bottomed pan.
Other Names: Spicy Idli Powder.

Sooji Dosa

Sooji Dosa.

This is instant dosa prepared with sooji and plain flour. The batter doesn’t need any fermentation. Cumin and chillies are added to the dosa batter and is then poured onto hot flat pan and roasted till dosa turns golden brown. Serve sooji dosa with any pickle or chutney or with sambar.
Makes: around 8 Sooji Dosa

Ingredients:

Sooji 1/4 Cup
Maida / Plain Flour 2 Tbsps
Plain Yogurt 2 Tbsps
Cumin Seeds 1/8 tsp
Green Chiles 1 – 2
Curry Leaves few Sprigs
Salt to taste
Oil few tsps

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and tear the curry leaves.

In a mixing bowl, mix together sooji, plain flour, yogurt, green chiles, curry leaves, cumin seeds and salt.
Add enough water to make it somewhat thin batter.
Leave the batter aside for around 20 minutes.
Adjust the consistency of the batter with water so that it is thin and pour-able.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of sooji dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining sooji dosa batter.
Serve sooji dosa with sambar or with any chutney of your choice.
Notes: Make sure sooji dosa is cooked well before removing from heat.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin and adjust with sooji. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped onion or chopped nuts like cashews to the sooji dosa batter.
Other Names: Sooji Dosa.

Tendli Chutney

Dondakaya Pachadi.

Tindora / Tendli is sliced and cooked in oil and briefly fried till they turn light golden in color. Pulse the fried tendli along with roasted spices into coarse mixture. Serve tendli chutney with steamed rice and dollop of ghee.
Makes: around 1 Cup of Tendli Chutney.

Ingredients:

Tendli / Tindora 2 Cups Sliced
Green Chiles 1 – 2
Tamarind 1 inch Piece
Red Chili Powder 1/4 tsp
Salt to Taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 1 tsp

Method of preparation:

Wash, remove ends and slice the tendli.
Remove stems, wash and slice the green chiles.

Heat a tablespoon of oil in a pan, add the sliced tendli.
Fry for few mintues, cook covered for around 5 – 10 minutes or until tindora becomes just soft.
Uncover, fry for another minute or two and remove from heat.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and remove from heat.
Add the cooked tendli, above talimpu, tamarind, red chili powder and salt to the food processor or grinder.
Pulse for multiple times till tendli is thoroughly minced but not to a complete paste.
Remove the tendli chutney onto a bowl.
Serve tendli chutney with steamed rice and dollop of ghee.
Notes: Make sure tendli is cooked right.

Suggestions: Make sure not to overcook the tendli / tindora. Adjust spice with green chiles and sourness with tamarind.
Other Names: Tendli Chutney, Dondakaya Pachadi.

Bell Pepper Bottle Gourd Curry

Bell Pepper Bottle Gourd Curry.

Bottle gourd and red bell pepper and chopped up and cooked in oil along with whole spice mix (panch phoran). Once the ingredients are cooked, it is seasoned with powdered spices. Serve bell pepper bottle gourd chutney with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bell Pepper Bottle Gourd Curry.

Ingredients:

Bottle Gourd 1/2 of Small One
Red Bell Pepper 1
Green Chiles 1 – 2
Panch Phoran 1/2 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Wash, remove stem, discard seeds and chop red bell pepper into small pieces.
Peel, wash, remove ends and chop bottle gourd into small chunks.
Heat oil in a pan, add panch phoran.
Once mustard seeds splutter and the spices are aromatic, add the green chiles and chopped bottle gourd.
Cook covered on low flame along with a splash of water for 5 minutes.
Once bottle gourd is cooked a little, stir in red bell pepper and salt.
Cook covered again for another 5 minutes till bottle gourd and bell pepper are cooked well and turns soft.
Stir in red chili powder ,turmeric powder and remove from heat.
Serve bell pepper bottle gourd chutney with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked well before removing from heat.

Suggestions: If any of the ingredients are uncooked, put the pan on heat and cook covered till bottle gourd and red bell pepper is cooked well.
Other Names: Bell Pepper Bottle Gourd Curry.

Cabbage Fritters

Cabbage Pakodi.

Cabbage is wash and shredded. It is then mixed with rice flour and besan along with spices. The cabbage shreds are then deep fried in oil till they turn golden brown in color and are crisp. Serve cabbage fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cabbage Pakodi

Ingredients:

Cabbage 1/8 of Small Size
Rice Flour 1/4 Cup
Besan / Gram Flour 1/8 Cup
Red Chili Powder 1/2 tsp
Salt to Taste
Oil for deep Frying

Method of preparation:

Remove outer leaves, wash and thinly shred the cabbage (around 2 Cups)
In a mixing bowl, mix together rice flour, besan, red chili powder and salt.
Add the cabbage and sprinkle around 2 tablespoons of water.
Mix carefully to let the flour stick to the cabbage (don’t over use the water).
The cabbage shreds are still separate and keep it aside.

Heat oil in a deep frying pan on medium – low heat.
Carefully drop the cabbage mixture into hot oil.
Fry for around a minute or until cabbage turns light golden brown in color.
Remove the crispy fried cabbage onto absorbent paper.
Repeat the same with any remaining cabbage mixture.
Serve cabbage fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure cabbage is not over fried.

Suggestions: Adjust the crispness of the cabbage with rice flour. Keep adjusting the flame to let the oil stay at a medium to low temperature so that the cabbage won’t burn. Don’t let the cabbage sit for long before deep frying.
Variations: You can also add coarsely ground green chili paste in place of the red chili powder.
Other Names: Cabbage Pakodi.

Black Eyed Peas Talimpu

Alasanda Talimpu.

Black eyed peas are soaked in water and pressure cooked till soft but not mushy. They are then briefly fried in oil along with whole spices. Grated coconut is added as a final step before removing the black eyed peas from heat. Serve black eyed peas talimpu as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Black Eyed Peas Talimpu.

Ingredients:

Black Eyed peas 1 Cup
Grated Coconut (Fresh/Frozen) 2 Tbsps
Turmeric Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 7
Asafoetida a Big Pinch
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Soak black eyed peas in water overnight.
Refresh in water the next day and pressure cook in few cups of water for 2 – 3 whistles.
Once the cooker comes to room temperature, remove the lid and strain the black eyed peas.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add strained black eyed peas.
Fry for a minute or two to evaporate any excess moisture.
Stir in grated coconut, turmeric powder and salt.
Remove from heat and serve black eyed peas talimpu as a snack or with steamed rice and dollop of ghee.
Notes: Make sure black eyed peas are cooked right.

Suggestions: You can also boil black eyed peas on stove top till they are soft but not mushy.
Variations: You can also squeeze a slice of lime for freshness.
Other Names: Black Eyed Peas Talimpu, Alasanda Talimpu.

Bread Basundi

Bread Basundi

Basoondi is a rich Indian dessert basically made with milk flavored with saffron or fruits or nuts. Here is a quick version of basundi where condensed milk is used instead of reducing the whole milk. Bread is crumbled and added to the hot milk for texture and flavored with cardamom and saffron. Finally, serve bread basundi hot or cold garnished with chopped almonds.
Makes: around 2 servings of bread basundi.

Ingredients:

Bread Slices 2
Milk 1 1/2 cups
Sweetened Condensed Milk 2 Tbsps
Cardamom Powder a Pinch
Almonds 4
Saffron few strands
Sugar 1/2 cup

Method of preparation:

Microwave almonds in half a cup of water for a minute.
Peel off the skin and slice the almonds.
Soak saffron in a tbsp of warm milk for a minute.
Chop off and discard the sides of the bread and crumble the bread.

Boil milk in a heavy bottomed vessel on medium – low flame until it reduces to almost a cup.
Keep stirring during the process to avoid scorching.
Stir in cardamom powder and saffron milk.
After a few seconds, add bread and let it soak up the flavored milk.
Finally stir in sweetened condensed milk and half of chopped almonds.
When the desired consistency of the basundi is reached, remove from heat.
Garnish bread basoondi with sliced almonds and serve hot or cold.
Notes: Make sure to stir the milk frequently to not burn it.

Suggestions: If the basundi is too thick, stir in more milk and boil for couple more seconds. Adjust the sweetness with sugar.
Variations: You can also boil evaporated milk in place of whole milk which further reduces the cooking time.
Other Names: Bread Basundi, Basundi with Condensed Milk, Quick Basundi.

Coriander Chili Powder

Coriander Chili Powder.

Whole coriander seeds are roasted in a pan till aromatic. Couple of lentils and spices are also roasted and ground into fine powder along with coriander seeds. The powder is then stored tight in a jar and can be served with idly, dosa etc or with steamed rice and dollop of ghee.
Makes: around 1/2 Cup of Coriander Chili Powder.

Ingredients:

Coriander Seeds 1/4 Cup
Urad Dal 1/8 Cup
Toor Dal 1/8 cup
Dried Whole Red Chili 3 – 4
Tamarind 2 inch Piece
Asafoetida a big Pinch
Salt to Taste

Method of preparation:

Heat a heavy bottomed pan on low flame, add coriander seeds, urad dal, toor dal and whole red chiles separately and fry till aromatic or until light golden brown in color.
Cool all the roasted ingredients to room temperature.
Grind the roasted ingredients along with tamarind, asafoetida and salt.
Store in a dry place and this coriander seeds chili powder stays fresh for months.
Serve coriander chili powder with idly, dosa or plain steamed rice and dollop of ghee.
Notes: Make sure not to burn any of the ingredients while roasting.

Suggestions: Adjust spice with red chili.
Variations: You can also add the coriander seeds chili powder as a seasoning to fried vegetables (potato fry, bhendi fry etc)
Other Names: Coriander Chili Powder.

Challa Jantikalu

Challa Jantikalu.

Challa Jantikalu is my most favorite snack of all. They can be made by a special instrument called murukku maker with a small dots plate. Challa Jantikalu recipe has sour yogurt in it which gives it a distinct taste. The loose dough is prepared with flours and yogurt and extracted through the murukku press and deep fried till light golden color.
Makes: around 4 Cups of Challa Jantikalu.

Ingredients:

Rice Flour 1/2 Cup
Plain Flour / Maida 1/2 Cup
Sour Yogurt 1/4 Cup
Extra Hot Red Chili Powder 1/8 tsp
Sesame Seeds 1 Tbsp
Salt to taste
Oil for deep frying

Method of preparation:

Heat 3 tablespoons of oil until its hot, remove from heat.

In a mixing bowl, sift rice flour, plain flour, red chili powder and salt.
Stir in sesame seeds, hot oil and mix well with a spatula.
Stir in sour yogurt and make into a soft dough.
Add more water if the dough is too tight and more rice flour if the dough is too loose.
Divide the dough into 2 -3 portions.

Insert a portion of dough into murukulu maker / muruku press.

Heat oil in a deep frying pan on medium – high heat.
Slowly press and move the muruku maker in circular motion to let the strings drop into hot oil.
Deep fry the challa jantikalu until light golden in color on both sides and remove onto a absorbent paper.
Make sure the murukulu are light and crisp, else deep fry again till crisp.
Make sure not to over fry the challa jantikalu. Reduce the flame occasionally to let the oil have a constant heat.
Repeat the same with remaining challa jantikalu dough portions.
Serve challa jantikalu as a tea time snack.
Notes: Make sure not to leave the challa jantikalu dough outside for long before deep frying it.

Suggestions: Make sure yogurt is sour, else leave it outside for overnight. If you are making a larger batch of challa jantikalu, divide the flour mixtures into portions before adding the yogurt. Just before deep frying, add the sour yogurt and place it in the muruku maker.
Variations: Squeeze half a lemon into the yogurt if it is not sour enough.
Other Names: Challa Jantikalu.

Moong Dal Fritters

Pesara Pappu Punukulu.

Yellow split moong dal is soaked in water and ground into coarse paste along with spices. Chopped onions and cilantro are mixed with the moong dal mixture. It is then scooped and deep fried in oil till golden brown in color. Serve moong dal fritters with ginger chutney or any pickle of your choice.
Makes: around 2 Servings of Moong Dal Fritters.

Ingredients:

Moong Dal 1/2 Cup
Onion 1/2 of Small One
Whole Red Chiles 1 – 2
Cumin Seeds a Small Pinch
Cilantro few Sprigs
Salt to Taste

Method of preparation:

Soak moong dal in water for 2 – 3 hours.
Refresh in water and strain the moong dal.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.

Grind soaked moong dal, broken red chiles and salt into somewhat coarse paste adding small amount of water if required.
Remove the ground moong dal mixture onto a mixing bowl, stir in chopped onion, cilantro and cumin seeds.
Taste and adjust salt if necessary.
Heat oil in a frying pan on medium heat.
Scoop small spoon sized moong dal mixture and slowly drop in hot oil.
Repeat the same few more times to till the top layer of the oil is filled with fritters.
Once the fritters are golden brown on all the sides, remove onto absorbent paper.
Repeat the same with remaining moong dal mixture.
Serve moong dal fritters with ginger chutney or any pickle of your choice.
Notes: Make sure moong dal is soaked well.

Suggestions: Make sure not to add too much water in the preparing moong dal mixture. Add a tbsp or so of rice flour if moong dal mixture becomes runny.
Variations: You can also add chopped green chiles or green chile paste in place of red chiles if desired.
Other Names: Moong Dal Fritters, Pesara Pappu Punukulu.

Mixed Vegetable Curry

Mixed Vegetable Curry.

A mix of vegetables (cauliflower, potato, bell pepper etc…) are finely chopped and cooked in oil along with whole spices. Powdered spices are mixed in during the last stage of cooking to spice up the mixed vegetables. Serve mixed vegetable curry with plain steamed rice or with roti etc..
Makes: around 4 Servings of Mixed Vegetable Curry.

Ingredients:

Cauliflower 1/4th of Small Head
Potato 2 Small
Tomato 1
Onion 1 Large
Bell Pepper 1
Green Peas 4 Tbsps
Ginger Garlic Paste 1/2 tsp
Green Chiles 1 – 2
Garam Masala Powder 1/2 tsp
Coriander Powder 1/2 tsp
Cilantro Few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, break cauliflower into small florets and roughly chop the florets.
Peel, wash and chop the potato into small pieces.
Wash and finely chop the tomato.
Peel and finely chop the onion.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Wash, remove stems and slice the green chiles.
Wash the cilantro and finely chop the cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste and green chiles.
Fry for a minute, stir in onion and fry till golden brown in color.
Then stir in cauliflower, potato, bell pepper and green peas.
Cook covered till the vegetables are cooked well.
Uncover and fry for a minute or two, stir in chopped tomato, garam masala powder, coriander powder and salt.
Fry for another minute and remove from heat and stir in chopped cilantro.
Serve mixed vegetable curry with plain steamed rice or with roti etc..
Notes: Make sure all the vegetables are cooked well.

Suggestions: Adjust spice with red chili powder. If any of the vegetables are not cooked properly, put the pan back on heat and cook covered on low flame till done.
Other Names: Mixed Vegetable Curry.

Dry Fruits Ladoo

Dry Fruits Ladoo

Dried fruits like dates, raisins, apricots etc are mixed with nuts like cashews, pistachios, almonds, walnuts, pecans etc.. and formed into tight balls called ladoo. Serve these dry fruits ladoo as a tea time snack or as a energy booster through out the day.
Makes: 8 – 10 Dry Fruits Ladoo.

Ingredients:

Pitted Dates 15 – 20
Cashews 5
Pistachios 14
Almonds 7
Golden Raisins 10

Method of preparation:

Finely chop the dates and the raisins.
Soak almonds in warm water for sometime and peel of their skin.
Pat dry the almonds.

Crush the cashews, pistachios and almonds into small bits using a pestle or a quick pulse in the processor.
Alternatively, chop the nuts with help of a large knife.
Add all the prepared ingredients in a mixing bowl and press with a fork or back of a spoon to mix.
Divide the mixture into around 8 – 10 portions.
Take each portion into hand and press to form into a ball.
Store dry fruits laddu in a dry tight jar and serve as a snack.
Notes: Make sure dates are not too dried but still hold their softness for easy binding.

Suggestions: If dates are too hard, then cover and microwave for couple of seconds to soften them. All quantities are approximate, adjust them according to your preference.
Variations: You can also add various nuts like walnuts, pecans and dried fruits like apricots, grapes etc.. Sugar or jaggery can also be added for more sweetness which also helps in binding. Dessicated coconut or dried coconut can be added but it reduces the shelf life of dry fruits laddu. Cardamom powder can be added for flavor.
Other Names: Dry Fruits Ladoo, Dry Fruits Laddu, Dry Fruits Laddoo.

Coconut Ladoo

Kobbari Vundal

Ingredients:

Fresh Coconut 2 cups
Sugar 1 cup or to taste
Ghee 1 tsp

Method of preparation:

Heat a wide pan on medium heat, add ghee, fresh coconut and sugar.
Fry until the sugar solution thickens a little, remove from heat.
Don’t wait until the sugar caramelizes.
Let the mixture cool, roll it into lemon sized balls and serve.
This coconut ladoo stays fresh for few days.
Notes: Don’t over fry the coconut mixture. This ladoo is supposed to be soft and white.

Ragi Flour Ladoo

Ragi Sunnundalu

Ingredients:

Ragi Flour 2 Cups
Jaggery (grated) 1 Cup
Cashews 8
Almonds 8
Ghee 1/2 cup

Method of preparation:

Dry roast cashews and almonds separately until light brown.
Cool the roasted nuts and grind them into somewhat coarse powder.
Warm up the ghee and keep it aside.
Heat a tbsp of ghee in a wide pan on low heat, add ragi flour and roast the flour until it changes color.
In a mixing bowl, mix roasted ragi flour, ground nuts powder and jaggery together.
Pour ghee into the ragi flour mixture, mix well and form big lime sized balls.
Store tight in a dry jar and ragi flour ladoo stays for months.
Notes: Make sure not to over fry ragi flour.
Variations: You can also add roasted ground nuts and sesame seeds to the mixture.

Chayote Halwa

Banglore Vankaya Halwa

Ingredients:

Chayote / Chow Chow 2
Sugar 1/2 – 1 cup
Almonds 10-15 (optional)
Milk 1 cup
Ghee 2 tbsps

Method of preparation:

Wash, remove ends, peel and grate the chayote (around 2 cups).
Wash the grated chayote and squeeze the water.
Chop the almonds coarsely.
Heat ghee in a pan, add chopped almonds and saute until they turn golden brown.

In the same pan, add grated chayote and stir for about 5-10 minutes.
Now add milk and simmer for 10-15 minutes stirring occasionally.
When most of the milk is evaporated, stir in sugar and chopped almonds.
Let it stay on medium heat for about 5 minutes or until the sugar starts to caramalize.
Serve hot or chilled.

Notes: Refrigerate and chayote halwa stays fresh for few days.

Tofu in Tomato Gravy

Tofu in Tomato Gravy.

Tomato gravy is prepared by first blanching the tomatoes to easily peel off the skin. The peeled tomatoes are then crushed and made into gravy with onion and spices. Firm tofu is cubed and added to the tomato gravy as a last step. Tofu can also be deep fried in oil till golden brown if desired.
Makes: around 4 Servings of Tofu in Tomato Gravy.

Ingredients:

Firm Tofu (Small Cubes) 15 Pieces
Tomato 4 Medium
Onion 1 Small
Coriander Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Caraway Seeds 1/8 tsp
Garam Masala a Pinch (optional)
Salt to Taste
Cilantro Few Sprigs
Oil 1 tsp

Method of preparation:

Chop the tofu into small half inch cubes and keep aside.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Wash and make cross slits in each tomato.
Bring to boil few cups of water, add the tomato and boil for couple of minutes to loosen the skin.
Strain the tomatoes, peel the skin off and crush the peeled tomatoes.

Heat oil in a pan, add caraway seeds.
Once the seeds start to sizzle, add the chopped onion.
Fry till onion turns translucent, stir in crushed tomato.
Cook on medium flame till tomato is completely cooked and the gravy becomes a little thicker.
Stir in red chili powder, coriander powder, garam masala (if using) and salt.
Add the cubed tofu and simmer for a minute.
Remove from heat and garnish with chopped cilantro.
Serve tofu in tomato gravy with steamed rice or with roti etc…
Notes: Make sure not to overcook once the tofu is added.

Suggestions: Make sure not to overcook the tomato gravy that its too thick.
Other Names: Tofu in Tomato Gravy.

Rice Masoor Upma

Rice Masoor Upma.

Raw rice is coarsely ground using a grinder. The ground rice is then cooked along with masoor dal and spices till its completely cooked. Rice masoor upma can be served with mango pickle and with a scoop of yogurt.
Makes: around 2 Servings of Rice Masoor Upma.

Ingredients:

Raw Rice 1 cup
Masoor Dal 1/4 Cup
Salt to taste
Ghee 1/2 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 -8
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Coarsely grind the rice in a spice blender or use rice rawa if available.

Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, pour 2 1/2 cups of water, masoor dal and salt.
Bring the water to a boil, let the masoor dal cook for couple of minutes.
When masoor dal is almost cooked, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed.
Remove from heat and fluff up the upma.
Serve rice masoor dal upma with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat. Suggestions: If the rice rawa is not cooked properly, add few splashes of water and cook covered on low flame till done.
Other Names: Rice Masoor Upma.

Grated Paneer Bhurji

Grated Paneer Bhurji.

Onion and tomato is cooked in tempered oil along with cumin seeds till a thick gravy is formed. Fresh or frozen paneer is grated and added to the onion tomato gravy. Grated aneer bhurji can be served with roti or with steamed rice.
Makes: around 4 Servings of Grated Paneer Bhurji.

Ingredients:

Paneer 1 Cup Grated
Ginger Garlic Paste 1/4 tsp
Onion 1
Tomato 2
Green Chiles 1 – 2
Red Chile Powder 1/4 tsp
Garam Masala 1/4 tsp
Turmeric Powder a big Pinch
Cumin Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste
Oil 1 tsp

Method of preparation:

Grate the fresh paneer using thicker side of the grater and keep aside.
Remove stems, wash and chop the green chiles.
Peel, remove ends and finely chop the onion.
Wash and finely chop the tomatoes.
Wash and finely chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds and ginger garlic paste.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns brown around the edges.
Then add green chiles and chopped tomatoes.
Cook till tomatoes completely soft.
Stir in garam masala, red chilli powder, turmeric powder and salt.
Fry briefly, stir in around quarter cup of water.
Bring to boil and remove from heat.
Stir in grated paneer and garnish with chopped cilantro.
Keep covered until necessary and serve paneer bhurji with roti or with rice.
Notes: Make sure paneer is very tight so that it can be grated.
Suggestions: Adjust the spice with either green chiles or red chile powder.
Other Names: Grated Paneer Bhurji.

Sweet Paneer Chips

Sweet Paneer Chips.

Thick paneer is slightly frozen and grated into big chips. Sugar is heated and made into thick gooey syrup. The paneer chips are then caramelized with the sugar syrup. Once cooled, serve paneer chips as a desert.
Makes: around 2 Cups Sweet Paneer Chips

Ingredients:

Paneer 2 Cups (grated)
Sugar 1 Cup
Ghee 1/4 tsp

Method of preparation:

Freeze the paneer until little hard.
Grate the paneer using thick side of the grater into long chips.

Heat sugar, ghee and quarter cup of water in a pan.
Boil till sugar melts and starts to caramelize.
Once the sugar is thick and forms a very soft ball when dropped into water, remove from heat.
Carefully add the grated paneer with minimal stirring.
Once it cools down to room temperature, put the paneer chips on absorbent paper.
Store sweet paneer chips in a jar and refrigerate and serve as required.
Notes: Make sure to get the sugar syrup right.

Suggestions: Make sure paneer is frozen just enough and good to be grated.
Other Names: Sweet Paneer Chips.

Bitter Gourd with Sesame Powder

Bitter Gourd with Sesame Powder

Bitter gourd is thinly sliced and fried in little bit of oil till they are cooked and turns brown in color. A freshly ground mixture of sesame seeds and spices are added to the bitter gourd curry as a last step. Serve bitter gourd with sesame powder over steamed rice and dollop of ghee.
Makes: around 4 Servings of Bitter Gourd with Sesame Powder.

Ingredients:

Bitter Gourd 2 – 3 Medium
Sesame Seeds 4 Tbsps
Cashews 3 – 4
Whole Red Chiles 2 – 3
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Lightly scrape, remove ends and wash the bitter gourds.
Thinly slice the bitter gourd and keep aside.
Break red chiles into small pieces and discard some of the seeds (if necessary).
Grind sesame seeds, cashews, red chiles and salt into powder using spice blender.

Heat oil in a pan, add sliced bitter gourd.
Fry on medium flame for around 15 minutes or until bitter gourd turns brown in color and is cooked.
Stir frequently while frying the bitter gourd to avoid scorching.
Stir in ground sesame powder and adjust salt if necessary.
Fry for 2 – 3 minutes or until sesame seeds powder is fried properly.
Remove from heat and serve bitter gourd with sesame powder over steamed rice and dollop of ghee.
Notes: Make sure bitter gourd is fried well.
Suggestions: Adjust spice with red chillies.

Other Names: Bitter Gourd with Sesame Powder.

Quick Bread Sandwich

Quick Bread Sandwich

This is quick bread sandwich which can also be prepared on flat pan instead of sandwich maker. Cilantro chutney is used as a spread for burst of flavor. Fresh slices of tomato and onion are layered for freshness. Serve quick bread sandwich with tomato ketchup.
Makes: a Serving of Quick Bread Sandwich

Ingredients:

Wheat Bread 4 Slices
Tomato 2 Slices
Onion 2 Slices
Cilantro Chutney 2 Tbsps
Salt to Taste
Cilantro for Garnish
Oil few Drops

Method of preparation:
Discard the ends of the bread slices.

Spread half of cilantro chutney over the bread slice.
Layer the bread slice with onion, tomato, sprinkle a pinch of salt.
Close with the other bread slice and garnish with cilantro.
Repeat the same with other 2 bread slices.

Apply little bit of oil on top of the bread slices on both sides.
Place the both sandwiches on the sandwich maker and close it.
Serve quick bread sandwich with ketchup.
Notes: Make sure sandwich is toasted well.

Suggestions: You can also toast the sandwich on a flat pan over a stove top. Once toasted, it can be cut into half.
Other Names: Quick Bread Sandwich.

Basoondi

Basoondi

Basoondi is a rich Indian sweet. Basoondi is basically thickened milk flavored with saffron or fruits or nuts. Normally served chilled and garnished with various nuts and seeds. Since basoondi is highly rich in calories, it is normally a festive treat. Basoondi has a thicker consistency than rabdi.
Makes: 1 – 2 servings

Ingredients:

Whole / Skimmed Milk 4 cups
Pistachios 5
Almonds 3
Charoli 1 tsp
Saffron few strands
Sugar 1/2 cup

Method of preparation:

Soak pistachios and almonds in warm water for few minutes.
Peel the soaked nuts and thinly slice them.
Wash charoli / sunflower seeds and keep aside.
Soak saffron in a tbsp of milk for a minute.

Boil milk in a heavy bottomed vessel on medium – low flame until it reduces to half and coats the back of the spoon. Keep stirring during the process to avoid scorching.
Stir in sugar, saffron milk and let the sugar melt completely.

Remove from heat and chill the thickened milk.
Garnish chilled basoondi with charoli, sliced pistachios and almonds and serve.
Notes: Make sure to stir the milk frequently to not burn it.

Suggestions:Basoondi is thin – leave on low flame for few more minutes till it becomes thick.
Variations: Basoondi can be flavored in various ways. Variations include sitaphal basoondi which is made with custard apple, rose basoondi made with rose essence and rose petals, pineapple basoondi, orange basoondi, anjeer basoondi, pista basoondi and various basoondi made with combination of nuts. Sometimes almond paste is added to basoondi to give it a nice texture.
Other Names: Basundi, Basundhi, Kesar Pista Basoondi, Kesar Basoondi.

Kesar Halwa

Kesar Sooji Ka Halwa

 Ingredients:

Sooji / Semolina 1 cup
Kesar / Saffron Threads a small pinch
Sugar to taste
Almonds 3
Raisins 6
Cashews 3
Ghee 2 tsps

Method of preparation:

Soak saffron threads in 2 tbsps of warm milk.
Thinly slice cashews and almonds.
Heat a tsp of ghee in a pan, add cashews, almonds and raisins.
When nuts change color, remove from heat.

Bring to boil 3 cups of water in a sauce pot, add sooji, saffron threads with milk and a tsp of ghee.
Cook on low flame by stirring frequently till sooji turns soft by absorbing all the water.
Stir in sugar, roasted cashews, almonds and raisins.
Cook till the sugar thickens and caramelizes.
Serve kesar sooji halwa hot or cold.
Notes: Make sure sooji is cooked before adding sugar to it.---------

Moong Dal Halwa

Pesara Halwa

Moong dal halwa is a classic Rajasthani recipe. It’s often cooked for festivals and weddings. Here, split moong dal is soaked in water for 3 – 6 hours and ground coarsely with little water. Then the ground moong dal is cooked in ghee till it turns golden brown. It is later sweetened and garnished with fried nuts. Since this is calorie rich halwa, it is served in small portions.
Makes: around 5 Servings of Moong Dal Halwa

Ingredients:


Moong Dal 1 Cup
Milk 1/2 Cup
Khoya 1/2 Cup
Sugar 1 1/4 Cups
Pure Ghee 1 Cup
Cashews 5
Raisins 10

Method of preparation:

Break cashews into small pieces.
Soak moong dal in enough water for 3 hours or more.
Strain the soaked moong dal and grind the moong dal coarsely using a blender with minimum water.

Heat sugar in a sauce pot with 3/4th cup of water.
Bring to boil till sugar dissolves and start to thicken.
Once sugar syrup reaches 2 string consistency, remove from heat.

Heat ghee in a thick bottomed pan on low heat, add broken cashews and raisins.
Fry for a minute or until cashews turns golden brown.
Remove the cashews and raisins onto a bowl.

In the same pan with remaining ghee, add ground moong dal paste.
Fry the coarsely ground moong dal in ghee on low flame.
Stir continuously to avoid sticking until it turns golden color.
Slowly add sugar syrup and milk.
Mix well and cook till the syrup sticks to the moong halwa.
Stir in khoya and cook for a minute to let it dissolve.
Serve split moong dal halwa hot or cold garnished with fried cashews and raisins.
Notes:Make sure coarsely ground moong dal is cooked and golden before adding the sugar syrup.

Suggestions: If the syrup is not thick enough to stick to moong dal, put the mixture on heat so the syrup thickens a bit. If the syrup is too thick, add little water to the halwa and cook on low heat so it doesn’t solidify. If stored in refrigerator, moong dal halwa can be eaten by reheating it with little milk.
Variations: Almonds can also be blanched and added to halwa. Saffron can be soaked in little bit of hot milk and added to halwa for a nice flavor. Cardamom powder and other flavorings can also be added.
Other Names: Moong Dal Halwa, Dhuli Moong Halwa, Green Gram Halwa.