Powered by Max Banner Ads 

Qubani(apricots) ka Meetha

Ingredients

  • 1/2 lb Apricots
  • 3 cups Sugar
  • 1 tsp Cardmom powder
  • 2 tsp Ghee


Directions For Cooking

  • Soak Apricots for 8-10hrs in cold water. Remove the seeds and boil them in pressure cooker. When cool down, grind all the pulp into a fine paste.
  • Sugar syrup: add 1 cup of water to Sugar and boil for 5-10 minutes. Add the above pulp to Sugar syrup and stir constantly until it thickens.
  • Roast cashewnuts in Ghee and add to the above mix. Add cardomom powder.
  • Serve this as a topping on vanilla ice cream.

Hyderabadi Biryani

Ingredients

  • 2 cups Rice
  • 3 cups Diced mixed vegetables(potatoes, carrots, beans)
  • 1/4 cup Dry fruits(almonds, cashewnuts)
  • 1/8 cup Raisins, glazed cherries
  • 2 Onions
  • 6 Green chillies
  • 2 tsp Ginger garlic paste
  • 1/2 tsp Turmeric
  • 2 tsp Red chilli powder
  • 1 cup Curd
  • 2 tsp Saffron
  • 2 tsp Milk
  • 1/3 cup Corriander/Mint leaves
  • 6 Green Cardamoms
  • 6 Black Cardamoms
  • 6 Cloves
  • 1 stick Cinnamon
  • 4 Bay leaves
  • 3 tbsp Ghee
  • as desired Salt

Directions For Cooking

  • Boil the rice with green and black cardamom, cloves, cinnamon, bay leaf when done drain the excess water.
  • Beat the curd to form a smooth mixture and divide into two portions. Dissolve strands of saffron and mix with one portion of curd.
  • Heat ghee in a pan, add the remaining green and black cardamoms, cloves, cinnamon, bay leaf, mace and saut� over medium heat until it begins to crackle.
  • Add onions, green chilles, ginger, garlic and saut� till golden brown, add turmeric, chilli powder and chopped vegetables and stir fry. Add the portion of plain curd and 2/3 cup water and bring it boil and cook till vegetables are cooked. Once cooked added nuts and dry fruits.
  • Process to Serve:
  • Use a baking dish. Spread a cooked vegetables mixture and then saffron curd then spread the layer of cooked rice. Cover the dish with foil.
  • Bake in pre heat over for 15 minutes. Garnish with coriander and mint leaves.

Rajma(red kidney beans) Pulao

Ingredients

  • 2 cups Rice
  • 3/4 cup Rajma ( red kidney beans)
  • 2 inches Ginger
  • 3 flakes Garlic
  • 5 Green chillies
  • 1 big Onion
  • 2 Tomatoes
  • 2 inches Cinnamon
  • 5 Clobes
  • 1 tsp Shahjeera
  • 3 tbsp Ghee

Directions For Cooking

  • Soak Rajma and cook till half done and keep aside.
  • Heat ghee in cooking pan add cinnamon, cloves, shahjeera, onions, green chillies, ginger garlic paste and let it fry till oil seperates. Add chopped tomatoes and salt. Then add rajma beans and cook for a few minutes.
  • Add rice and a little garam masala and cook till all the water disappears.
  • Serve hot with any kind of raitha.

Dosakayai Pachadi

Ingredients

  • 1 Dosakai
  • 2 tbsp Tamarind paste
  • 10 Red chillies
  • 1 tsp Mustard seeds
  • 2 tsp Black gram dhal
  • 1/4 tsp asafoetida
  • Salt to taste Oil for seasoning a few Curry leaves

Directions For Cooking

  • Peel and chop dosakai into small pieces.
  • Heat oil in a pan add little oil add the chopped pieces, tamarind, salt, red chillies and let it cook for a few minutes.
  • When cools down grind to thick paste.
  • Season with mustard seeds, cumin, black gram dhal, curry leaves.
  • Serve with plain rice and a drizzle of desi ghee.

Basundi/Rabri

Ingredients

  • 1/2 gallon Whole Milk
  • 1/2 cup Grated jaggery
  • a few strands of Saffron
  • a few roasted Nuts
  • as desired Sugar

Directions For Cooking

  • Boil milk in a heavy bottomed pan. Then let it boil on low heat for sometime. Cream starts to float on the top.
  • Remove this into a vessel and repeat this process till all the milk evaoprates. Add grated jaggery and safforn and mix gently.
  • Garnish with almonds, pistachos and sever cold.

Puffed Rice Ladoo

Ingredients

  • 1/2 lb Puffed rice (murmura, churmura)
  • 1/2 lb Jaggery
  • 1/2 cup Roasted peanuts
  • 1/2 cup Dry coconut flakes
  • a few Cardamoms

Directions For Cooking

  • Take a large cooking pan add jaggery and enough water till it gets immersed and boil till it forms to thick consistency.
  • To ensure that this syrup had reached the correct consistency, add a few drops into a bowl containing water and it shall solidify immediately.
  • Add puffed rice, roasted peanuts, dry coconut flakes and cardamom powder and stir in all the ingredients. Let it cool for a couple of minutes.
  • Grease your palm with oil or ghee and roll into balls.

Almond Burfi

Ingredients

  • 1 1/2 cup Premium quality almonds
  • 2 cups Milk
  • 1 cup Sugar
  • 5 tbsp Ghee
  • a few Cardamoms

Directions For Cooking

  • Soak almonds overnight. Peel the skin and grind to a fine paste.
  • Dissolve this paste in milk and sugar.
  • Melt ghee and add this paste and cook till mixture leaves the sides of the pan while stirring constantly.
  • Grease a plate and spread the mixture. Garnish with cardamom powder and silver foil.

Mysore Pak

Ingredients

  • 2 cups Gramflour
  • 4 cups Ghee
  • 2 cups Sugar
  • 15 sliced Almonds
  • a few Cardamoms

Directions For Cooking

  • Boil 3/4 cup of water along with sugar and make a syrup.
  • Melt 1/2 cup ghee and roast the sieved flour till it turns golden yellow when the raw smell goes away add the syrup and stir continuously.
  • Melt the remaining ghee and pour into this mixture while stirring till it forms a lump.
  • Grease a tray or a plate add this mixture and spread evenly. Garnish with almonds, cardamom and silver foil.

Rava Ladoo

Ingredients

  • 1 cup Rava
  • 3/4 cup Sugar
  • 1 cup Grated fresh coconut
  • 1/4 cup Milk
  • 1/4 cup Butter
  • a few Cashewnuts
  • a few Cardmoms

Directions For Cooking

  • Heat butter on low and fry nuts until light brown and keep aside.
  • Roast rava till it turns light brown in color, stirring constantly. Add grated coconut and fry for five minutes on medium heat. Remove from heat and add sugar, milk, cardamom powder and fried nuts. Mix well.
  • Roll the mixture into balls.
  • These ladoos can be stored in air tight container for upto two weeks.

Lauki(Bottlegourd) ka Halwa

Ingredients

  • 1 medium-sized Bottle gourd (lauki)
  • 1 cup Sugar
  • 1 can Condensed milk
  • 3 tbsp Ghee
  • a few Cashewnuts
  • a few Raisins

Directions For Cooking

  • Peel the skin and cut into long pieces. Remove the seeds and grate. When done sequeeze of the water which was retained by this procedure.
  • Heat ghee in a non-stick vessel and fry the grated mixture till its cooked. Add sugar to the bottlegourd and stir it for 15 minutes. Now add condensed milk to the above mix and stir till it becomes thick.
  • Garnish with roasted cashewnuts, raisins and sprinkle cardmom powder.
  • Served hot or cold.

Rava Kesari

Ingredients

  • 1 cup Cream of wheat
  • 6 tbsp Ghee or butter
  • 1 cup Sugar
  • 3 cups Milk
  • a few Cashewnuts
  • a few Raisins
  • 1 tsp Cardamom powder

Directions For Cooking

  • Heat butter or ghee in a non stick pan. Fry cashews and stir them until they become light brown color and add raisins till done. Remove and keep aside.
  • Add the rava to that ghee and stir the rava till that comes to light brown color or raw flavor goes away. Remove from heat and keep a aside.
  • Boil 3 cups of milk when reaches boiling stage and sugar. When sugar dissolves add rava while stirring to avoid lumps. Cook till its almost dry.
  • Grease a baking pan or a plate and pour this mixture on it. Garnish with cashews, raisins, saffron strands and cardamom powder.

Tutti Fruti Jam Sponge

Ingredients

  • 1 1/2 cups All purpose flour
  • 2 Eggs
  • 1 cup Butter
  • 1/4 cup Powdered Sugar
  • 1 tsp Baking powder
  • 1 tbsp Chopped cashewnuts
  • 1/2 tbsp Sultanas
  • 1 tbsp Candied orange peel
  • 1 tbsp Chopped cherries
  • 3 tbsp Mixed fruit jam
  • 1 tbsp Chopped walnuts
  • For Jam Sauce: 3 tbsp Mixed fruit jam
  • 2 tbsp Lukewarm water

Directions For Cooking

  • Cream together butter and sugar until light and fluffy.Beat eggs well, add little by little of creamed mixture.
  • Sieve flour with baking powder. Add the flour to the above mixture and blend well.
  • Stir in chopped nuts, candied peel and fruits.
  • Grease a pudding mould and spread a layer of jam and pour the mixture. Seal the mould with foil tightly.
  • Steam in pressure cooker for 20 minutes and serve with jam sauce.

For Jam Sauce:

  • Blend jam and water well avoiding lumps.

Banana Mangoo Smoothie

Ingredients

  • 1 cup Banana puree
  • 1 cup Mango pulp
  • 1 tsp Lemon juice

Directions For Cooking

  • Blend all the ingredients and serve with crushed ice.

Chow Chow Stir-fry

Ingredients

  • 3 Onions
  • 3 Chow-chow
  • 7 Red chillies
  • 1 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • 3/4 grated Fresh coconut
  • 2 tbsp Roasted bengal gram dhal
  • 2 tsp Tamarind pulp
  • as desired Salt
  • 3 tbsp Oil

Directions For Cooking

  • Cut onions, chow-chow finely.
  • Roast coriander seeds, cumin, red chillies and grind it with coconut and roasted bengal gram dhal.
  • Heat oil in a pan add onions and chow chow cook till it is half done. Add tamarind pulp, salt , jaggery with some water and cook till it chow chow is soft.
  • Garnish with coriander leaves.

Paneer Masala

Ingredients

  • 3 Onions
  • 2 tsp Ginger garlic paste
  • 5 tbsp Tomato paste/pulp
  • 1/2 lb Paneer
  • 3 tsp Chilli powder
  • 1 tsp Pav baji masala
  • 2 tsp Coriander powder
  • 1 tsp Sugar
  • 3 tbsp Ghee
  • 1/4 cup Fresh cream
  • 10 Cashewnuts
  • 1/2 tsp Aniseeds
  • 1 tbsp Grated paneer
  • as desired Salt

Directions For Cooking

  • Use fried paneer. If frozen microwave and plunge in warm water till it is in use.
  • Heat ghee in frying pan, add aniseed and grated onion till raw flavor goes away. Add the rest of masala powders and cook till ghee seperates. Add tomato paste and boil till gravy is thick.
  • Now add fried paneer cubes and cook on low heat. Add fresh cream and grated paneer before removing.
  • Garnish with coriander leaves and roasted cashewnuts.

Sesame Rice

Ingredients

  • 1 cup Rice
  • 3 tbsp Sesame seeds
  • 4 Red chillies
  • 2 tsp Black gram dhal
  • 2 tsp Oil
  • 1/2 tsp Mustard seeds
  • 2 tbsp Cashewnuts
  • a few Curry leaves
  • as desired Salt

Directions For Cooking

  • Cook rice till almost done and allow it to cool.
  • Heat a pan and roast sesame seeds till light brown. Use dehusked, clean and white seeds. Add red chillies with black gram dhal and roast them. Powder both to fine.
  • Heat oil in a pan add mustard seeds, curry leaves when crackles add rice, salt and the spice powder and mix well.
  • Garnish with coriander leaves and fried cashewnuts.

Bisi Bele Bath

Ingredients

  • 1 cup Rice
  • 1/2 cup Tuar dhal
  • 3 tbsp Tamarind pulp
  • 2 Potatoes
  • 1/4 cup Fresh peas
  • 1/2 cup Small onions
  • 3 tbsp Ghee
  • as desired Salt
  • 10 Red chillies
  • 2 tsp Coriander seeds
  • 1/4 tsp Fenugreek seeds
  • 1 tsp Bengal gram dhal
  • 1 1/2 tsp Black gram dhal
  • 1 inch Cinnamon
  • 2 Cloves
  • 2 tbsp Grated dry coconut

Directions For Cooking

  • Cook dhal, potatoes, peas and rice and pressure cook till it is soft.
  • Heat oil add peeled onions. Tamarind pulp and boil till raw flavor goes from it. Mix salt, asafoetida, powdered spices and cooked mixture and let it cook till all the spices are mixed well.
  • Heat ghee add cashewnuts and garnish .
  • Serve hot with potato chips.

Mint Raitha

Ingredients

  • 1/4 bunch Mint leaves
  • 1 tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1 cup Yogurt
  • as desired Salt

Directions For Cooking

  • Grind mint leaves into fine paste. Add roasted cumin powder, salt and chilli powder.
  • Beat thick curds till creamy. Mix everything together.

Masala Raitha

Ingredients

  • 1 cup Curd
  • 3 Green chillies
  • 1/2 Cucumber
  • 1/2 Carrot
  • 1/4 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1/4 tsp Mustard powder
  • 1/4 tsp Fenugreek powder
  • as desired Salt
  • a few Coriander leaves

Directions For Cooking

  • Grate carrots and cucumber. Chop green chillies and corriander leaves.
  • Beat curds with salt and little turmeric powder.
  • Heat oil and fry a pinch assfoetida powder and cumin seeds. Add it to curds with a pinch of roasted mustard powder and fennugreek powder.
  • Mix in grated vegetables and serve.

Onion Raitha

Ingredients

  • 3 Green chillies
  • 2 flakes Garlic
  • 1 cup Yogurt/curd
  • 1 Onion

Directions For Cooking

  • Slice onions into long thin pieces. Add little salt and mix well. Keep aside for two or three hours Squeeze out and add ot beaten curds.
  • Crush garlic and two green chillies into fine paste. Fry for a minute in little oil.
  • Add to the raitha mix well and serve.

Spicy eggplant Raitha

Ingredients

  • 1 huge Eggplant
  • 3 Green chillies
  • 1 tsp Urad dhal
  • 1/4 tsp Asafatoedia
  • a few Coriander leaves
  • 1 cup Sour cream
  • 1/2 cup Buttermilk or yogurt
  • 2 tbsp Milk


Directions For Cooking

  • Broil eggplant, peel and mash them when cool down.
  • Heat oil and a little butter. Add mustard seeds, urad dhal, asafatoedia and curry leaves. When done add mashed eggplant and cook for a few minutes.
  • Now add sour cream, buttermilk or yogurt and milk to the above mixture and stir well. Cook for a few minutes.
  • Garnish with coriander leaves and serve with plain rice.

Eggplant and Channa

Ingredients

  • 1/2 cup Channa
  • 1/2 lb Eggplant
  • 2 Onions
  • 6 flakes Garlic
  • 1/2 cup Tomato puree
  • 2 tbsp Sambhar powder
  • as desired Salt
  • for cooking Oil

Directions For Cooking

  • Canned channa or soaked and pressure cooked channa can be used.
  • Chop brinjals and soak in turmeric water. Cut onions lengthwise.
  • Heat oil in a cooking pan add garlic and then onions cook till it turns golden.
  • Add brinjals and salt and cook till it becomes soft. Add tomato pulp, channa, sambhar powder.
  • Cook till dry and garnish with coriander leaves.
  • Serve hot with chappathi or curry.

Menthi Pulusu

Ingredients

  • 4 tsp Raw rice
  • 12 Red chillies
  • 3/4 tsp Fenugreek seeds
  • 2 big Onions
  • 2 tbsp Tamarind extract
  • 1 tbsp Jaggery
  • as required Salt
  • a few Curry leaves
  • 1 tsp Oil
  • 1/2 tsp Mustard seeds

Directions For Cooking

  • Roast rice, fenugreek and red chillies each separately till golden and fine powder it.
  • Take water in a cooking pan add tamarind extract, salt, turmeric, jaggery and cook for few minutes. Add the powdered ingredients and stir to avoid lumps.
  • When gravy thickens add 3/4 of the raw onions and season with hot oil and mustard seeds. Remove from heat and add the remaining onions.
  • Garnish with curry leaves.

Beans Curry

Ingredients

  • 1/2 lb Beans
  • 1 Onion
  • 2 tbsp Fresh coconut
  • 5 Green chillies
  • 1 tsp Bengal gram dhal
  • 1 tsp Cumin
  • 1 tsp Mustard seeds
  • 1 tsp Ginger garlic paste
  • 1 Lemon

Directions For Cooking

  • Wash the beans, remove fibers and chop into fine pieces.
  • Heat oil add mustard seeds, cumin, bengal garm dhal, ginger garlic paste, oinions cook for a while then add beans, salt . Sprinkle a little water add 1/2 tsp sugar to prevent color change of vegetable.
  • Fry well for few minutes, add coconut and lemon juice.
  • Garnish with coriander leaves.

3 in 1 Dhal

Ingredients

  • 1/4 cup Black gram
  • 3/4 cup Green gram
  • 1/4 cup Bengal gram
  • 1/2 Onion
  • 1/2 Potato
  • 6 flakes Garlic
  • 1 tsp Ginger paste
  • 1/2 tsp Turmeric
  • 5 Green chillies
  • a little Oil
  • as desired Salt

Directions For Cooking

  • Soak all the dhals together in little water for about an hour then pressure cook along with all ingredients except garlic and oil for three whistles.
  • When done mash the dhals. Heat oil add garlic then season the spices then add mixture.
  • Serve hot with rice along with ghee.
This site is part of Dharma Universe LLC websites.
Copyrighted 2009-2010, Dharma Universe.

 Powered by Max Banner Ads