Lime Pancake

Ingredients

Wheat flour – 100 gm

All purpose flour – 100 gm

Egg - 1

Powdered Sugar – ½ cup or as per taste

Vanilla essence – 1 tsp

Buttermilk – 100 gm

Baking powder – ½ tsp

Baking soda – ½ tsp

Lemon juice – 1 tsp

Salt a pinch

Sesame seeds to sprinkle on top

Honey

Method

First combine powdered sugar and egg and whisk it for 4 to 5 minutes. Then add wheat flour, all purpose flour, baking powder, baking soda, lemon juice, butter milk, vanilla essence and salt.

Make a thick pouring batter, you can add little water if needed.

Heat a pan, add ghee or butter and then pour one spoon of this batter, make a thick round circle, sprinkle little sesame seeds on top. When cooked, flip to the other side and let it cook on both the sides till golden brown in colour. Remove on a serving plate. Drizzle little honey on top and serve.

Molaga Podi

Ingredients

Urad dal – 1 cup

Chana dal – ½ cup

Coriander seed – 1 tbl.sp

Curry leaves – 10 to 12

Garlic – 5 to 6 cloves

Asafoetida – ¼ tsp

Red chillies and salt as per taste

Oil – ½ tsp

Method

Dry roast all these ingredients separately and then powder it. Add ghee to this powder and serve hot with dosa or idli

Idli In Molaga Podi

Ingredients

Idli – 7 to 8

Molaga podi – 2 to 3 tbl.sp

Ghee – 1 tbl.sp

 Method

Take 7 to 8 idlis cut into four pieces or take small idlis.

Heat ghee in a pan, when hot, off the flame and add molada podi to it, stir and then add idllis to it and mix well.

Serve hot.

Check recipe for Molaga podi in my blog

Chilli Idli

Ingredients

Few Idlis 

Onion – 1 chopped

Ginger – 1 tsp

Garlic – 1 tsp

Soya sauce – 1 tsp

Green Chilli sauce – 1 tsp

Tomato ketchup – 3 tbl.sp

Capsicum – 1 chopped

Corn flour – 2 tsp

Salt and pepper as per taste

Spring onion leaves for garnishing

Method

Dissolve cornflour in cold water.

Deep fry idli in oil till golden brown in colour.

In another pan, heat  1 tbl. Of oil, add chopped ginger and garlic and sauté for few seconds and then add onions and fry for a minute, then add soya sauce, green chilli sauce, tomato ketchup, salt and pepper.

Add 1 cup of water or vegetable stock and bring it to boil.

Add cornflour paste to it to make it little thick and again stir and cook for a minute.

When it starts boiling,  remove from fire.

In a bowl, place this fried idlis and pour this gravy on it and garnish with spring onion leaves and serve.

Paneer Ki Gilauri

Ingredients

For making paneer balls

Paneer/cottage cheese – 1 cup

Onion – 1 choppped

Red chilli powder -1 tsp

Coriander powder – 1 tsp

Garam masala – ¼ tsp

Salt as per taste

Corn flour – 1 tbl.sp

For making the gravy

Ginger garlic paste – 1 tsp

Tomatoes chopped – 2

Tomato ketchup – 2 tbl.sp

Chilli sauce

Pepper and salt

Method

For making paneer balls, combine all the ingredients together and deep fry in oil till golden brown in color.

Heat oil in a pan, add ginger garlic paste, and sauté for few seconds, then add finely chopped tomato and cook till soft, then add chilli sauce, pepper and salt, mix well and leave it to cook.

When it starts boiling, add paneer balls to it, leave it to simmer on a low flame for a minute and then remove and serve hot.

Manchow Soup

Ingredients

Mixed vegetables – 1 cup (Finely diced carrot , grated cabbage, chopped French beans, chopped capsicum)

Finlely chopped garlic – 5 to 6

Soya sauce – 1 tsp

Vinegar – 1 tsp

Green chilli sauce – 1 tsp

White pepper and salt as per taste

Cornflour – 2 tsp

Method

Heat 2 tsp of oil in a pan, add carrot and sauté for a minute and then add chopped garlic and fry for few seconds and then add all the other vegetables, stir fry for a minute and then add soya sauce, vinegar, green chilli sauce, white pepper and salt and leave it to boil.

When it starts boiling, add cornflour dissolved in cold water to it and bring it to boil. Cornflour will give a body to the soup and make it little thick. Remove from flame and serve hot.

Banana Toffee

Ingredients

Bananas – 2  thickly sliced

Wheat flour – ½ cup

Refined flour – ½ cup

Cornflour – ½ cup

Pinch of salt

Baking powder – ¼ tsp

Vanilla essence – 1 tsp

½ cup of Sugar to caramelize

Method

Keep one bowl of water in the refrigerator.

Make a thick batter of wheat flour, refined flour, cornflour, salt and baking powder by adding little water.

Dip this banana slices in the batter and deep fry in oil till golden brown in color.

In another pan, put sugar and heat it till it caramelize.

Off the flame, coat this fried banana slices with this caramelize sugar and then dip in cold water. After a minute, remove it and serve.

Mangalore Buns

Ingredients

Wheat flour – 1 cup

Banana – 2 to 3 medium size

Sugar – ¼ cup or as per taste

Yoghurt – 3 tbl.sp

Cumin seed – ¼ tsp

Baking soda – a pinch of

Salt – ¼ tsp

Method

First puree the bananas along with sugar.

In a bowl take wheat flour, to this add yoghurt, cumin seed, salt, baking soda and then puree of banana, mix it well and knead it to a soft dough.

Leave this to rest for 3 to 4 hours.

With the help of a rolling pin, roll it into small puris and deep fry in oil till golden brown in color and serve hot with chutney or sambhar.

Chicken Kichda

Ingredients

Boneless chicken – 250 gm

 Broken wheat – 250 gm soaked in water and then cooked

Onion – 1 chopped

Ginger garlic paste – 2 tsp

Tomato – 2 chopped

Meat masala – 1 tbl.sp

Coriander powder – 1 tbl.sp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Yoghurt – 3 tbl.sp

Red chilli powder and salt as per taste

Coriander leaves and  Fried onions for garnishing

For the dal

Tuvar dal – ¼ cup

Moong dal – ¼ cup

Chana dal – ¼ cup

Masoor dal – ¼ cup

Urad dal – ¼ cup

Method

Soak all this dal together for 2 to 3 hours and then cook it till it becomes soft.

Soak broken wheat or dalia in water for 2 to 3 hours and cook separately.

Heat oil in a pan, add onion and fry till golden brown in colour.

Then add ginger garlic paste and sauté for a minute and tehn add tomato and cook till it becomes soft.

Then add boneless chicken, coriander powder, turmeric powder, red chilli powder, garam masala, meat masala and salt and stir fry till the masala separates from the oil.

Then add little water and cover and cook till the chicken becomes tender.

Add cooked dal and broken wheat and mix well, adjust salt accordingly and leave it to simmer on a low flame for 5 to 6 minutes.

Remove in a serving plate, garnish with fried onions and coriander leaves and lemon juice and serve.

Noodles Pizza

Ingredients

Boiled noodles – 1 cup

Corn flour – 2 tsp

Pizza sauce

Chopped vegetables like capsicum, carrot and olives

Grated cheese

Method

Make a paste of corn flour by adding little water.

Heat a pan, reduce the flame, spread this noodles in a circular way. Pour corn flour paste to it, this will help to bind it well.

Spread pizza sauce to it and then spread vegetables and grated cheese. Cover it and leave it to cook till the cheese melts. Serve hot.

Peanut Roti

Ingredients

Wheat flour – 1 cup

Pinch of salt

Water to knead the dough

Make a powder of

Roasted peanut – ½ cup

Jaggery – 2 tbl.sp

Cardamom powder – ½ tsp

Fennel seed – ½ tsp

Method

First make wheat flour dough and leave it aside for few minutes.

Make a powder of all the given ingredients.

Roll a small chapatti  and place two teaspoon of peanut powder in the centre, close it and again roll it into small chapatti

Heat  a pan and cook this roti on both the sides, add little ghee or butter and cook till golden brown in color.

Paneer KI Launj

Ingredients

Paneer – 200 gm cut into cubes

Yellow bell pepper – ¼ cup

Green bell pepper – ¼ cup

Red bell pepper – ¼ cup

Panchphoron masala – 1 tsp

Garlic – 4 flakes chopped

Ginger – 1 small pieces grated

Tomato – 2 chopped

Jaggery – 1 tsp

Onion - 1

Turmeric powder – ½ tsp

Red chilli powder and salt as per taste

Method

Heat oil in a pan, add chopped ginger and garlic and sauté till the raw smell goes. Then add panch phoron masala and stir fry for few seconds.

Then add onions and sauté till it becomes soft, then add  red, yellow and green pepper and stir fry for a minute. Then add very finely chopped tomatoes. When the tomatoes have become soft, tehn add paneer pieces to it and chili and salt. Mix well and serve hot.

Butterscotch Popcorn

Ingredients

Corn kernels – 1 cup

Sugar – 2 tbl.sp

Butter – ½ tbl.sp

Salt and red chilli powder as per taste

Method

Heat a pan, add corn kernels and leave it to cook till it pops up.

In another pan add sugar and cook till it starts to caramelize.

When sugar is caramelized add one tbl.sp of water to it, mix well and then add butter to it. Mix well and your butterscotch sauce is ready.

When the pop corn is ready, remove them in a bowl, add butterscotch sauce to it along with salt and chilli powder, mix well and serve.

KFC Style Chicken

Ingredients

Chicken – ½ kg

Maida – ¼ cup

Bread crumbs – ¼ cup

Curd – 1 cup

Egg – 1 beaten

White pepper powder – 1 tsp

Onion – 1 tsp dried and powdered

Basil leaves – 1 tsp

Oregano – 1 tsp

Green chilli – 1

Garlic – 1 tsp

Ginger – 1 tsp

Crushed oats – 3 tbl.sp

Salt as per taste

Oil for frying

Method

Wash and dry the chicken pieces.

Make a paste of egg, curd, chilli powder, salt and add it to the chicken pieces and leave it to marinate for 3 to 4 hours.

Mix together refined flour, oats  green chilies, white pepper, oregano, garlic, ginger, basil leaves. Coat these chicken pieces with this refined flour mixture and roll on bread crumbs.

Heat oil in a pan and deep fry this chicken pieces and serve hot with ketchup.

Cabbage With Moong Dal Sabaji

Ingredients

Cabbage – 250 gm

Green gram dal/Moong dal – ¼ cup

Mustard seed – 1 tsp

Few curry leaves

Gram dal/chana dal – 1 tbl.sp

Urad dal – 1 tbl.sp

Freshly grated coconut – 1 tbl.sp

Green chillies as per taste

Method

Soak moong dal for an hour.

Grate cabbage. Make a paste of coconut and green chillies.

Heat  one tbl.sp of oil in a pan, add mustard seed and curry leaves, when it splutters add chana dal and urad dal, when it changes color, add soaked moong dal and grated cabbage, stir fry for 2 minutes and then cover and cook on a low flame for 10 minutes. You can add little water if it is too dry.

When cooked, add the paste of coconut and green chillies and cook on a slow flame for 2 minutes and serve hot with rice or roti.

Tomato Dosa

Ingredients

Dosa batter

Tomato – 3 chopped

Red chilli – as per taste

Cumin seed – 1 tsp

Asafoetida – a pinch

Freshly grated coconut – 2 tbl.sp

Few curry leaves

Few coriander leaves

Salt as per taste

Method

Heat oil in a pan, add tomato and cook till it is soft and then add red chillies.

Remove from the flame and leave it to cool for some time.

Blend  cumin seed, Asafoetida, grated coconut, red chilli, tomato, curry leaves and salt and add it to the dosa batter along with chopped coriander leaves. Mix it well.

Heat a pan and pour one spoon of dosa batter and spread in a circular way, drizzle little oil on the sides. No need to cook on the other side.

When cooked remove and serve hot with chutney or sambar.

Paneer Burji

Ingredients

Crumbled Paneer/cottage cheese – 100 gms

Onion –1

 Ginger grated – 1 small

Green chhilli – 1

Tomato – 1

Capsicum – 1

Turmeric powder – ¼ tsp

Pav bhaji masala – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Garam masala – ¼ tsp

Turmeric powder – ¼ tsp

Salt as per taste

Lemon juice – 1 tsp

Coriander leaves for garnishing

Method

Heat 1 tbl.sp of oil in a pan, add onions and cook till it turns soft, then add ginger and green chilli and cook for a minute, then add tomatoes and cook till it is completely mashed.

When done, add paneer, coriander, cumin , garam masala, pav bhaji masala, salt and turmeric powder. Mix it well, then add chopped capsicum and cook on a low flame for 2 minutes.

When done, remove in a serving bowl and garnish with lemon juice and corriander leaves.

Fried Yam

Ingredients

Yam – 250 gm cut into thin slices

Kokum – 2 to 3

Rice flour– ½ cup

Semolina – 2 tbl.sp

Red chilli powder -  1 tsp

Turmeric powder – ½ tsp

Ginger garlic paste – ½ tsp

Salt as per taste

Method

Boil yam for 5 minutes by adding kokum to it.

Mix rice flour, semolina, red chilli powder, turmeric powder, ginger garlic paste and salt without adding water.

Coat this yam with this mixture  and shallow fry in oil. Serve hot with tomato ketchup.

Rice Kheer

Ingredients

Rice coarsely grinded – 1 cup

Milk – 1 litre

Cardamom powder – ½  tsp

Nutmeg powder – a pinch of

Sugar – 1 cup or as per taste

Saffron soaked in milk

Chopped dry nuts

Ghee/butter

Method

Heat  one tbl.sp of ghee in a pan, add rice and stir fry for 2 to 3 minutes. Then add milk to it and cook till the rice is very well cooked. Keep on stirring in between.

When done, add sugar and cardamom powder and cook till sugar is completely dissolved.

Remove in a serving bowl, add few drops of saffron and garnish with chopped nuts and serve

Cheese Corn Balls

Ingredients

Processed cheese – ½ cup

Grated carrot – ½ cup

Coarsely blended corn – ½ cup

French beans – ¼ cup

Grated Cabbage – ¼ cup

Pepper powder – ½  tsp

Green chilli sauce – 1 tsp

Salt as per taste

Corn flour – ½ cup

Oats – ½ cup

Method

Roast oats for 2 to 3 minutes and then remove it.

In a bowl, combine together corn, cheese, cabbage, carrot, pepper powder, green chilli sauce, corn flour, oats and salt. Without adding water make dough of it. (the vegetable will release its water)

Make small round balls and deep fry in oil till golden brown.

Serve hot with tomato ketchup.

Chocolate Chesse Cake (With Condensed Milk and Paneer)

Ingredients

Cottage cheese/paneer – 1 cup

Condensed milk – 1 cup

Cream – ½ cup

Coffee powder – 2 to 3 tbl.sp

Vanilla essence – 1 tsp

Biscuit crumbs

Butter – 50 gm

Gelatin/china grass

Method

Mix butter and biscuit crumbs and spread it firmly in a pan. Refrigerate it for 10 to 15 minutes.

Whip together paneer, condensed milk and cream. To this add vanilla essence and coffee powder and whip again till everything is incorporated well.

Add gelatin or china grass and mix well, this well help it to set well.

Leave this to set in a refrigerator for 3 to 4 hours.

Decorate with fruits or whipped cream and serve.

Chicken Malai Kabab

Ingredients

Boneless Chicken – ½ kg

Ginger garlic paste – 2 tsp

Cornflour – ¼ cup

White/black pepper powder – 1 tsp

Cardamom powder – ½ tsp

Nutmeg powder – a pinch

Cream – ½ cup

Cheese – ½ cup

Yoghurt – ½ cup

Paste of coriander and green chilli

Salt as per taste

Lemon juice – 1 tsp

Onion rings for garnishing

Coriander leaves for garnishing

Method

Cut chicken pieces into medium size and then marinate it with ginger garlic paste, coriander and green chilli paste, cardamom powder, nutmeg powder, cumin powder, pepper powder , yoghurt and salt.

Leave it to marinate for half an hour.

Then add cheese and cornflour, mix well and then add cream and fold it lightly.

Leave this to marinate for another one hour.

Take a baking tray covered with silver foil.

In a skewer, skew this chicken pieces, drizzle it with marinated masala and little oil and bake in a preheated oven at 180 degree celcius for 20 to 25 minutes.

Sprinkle lemon juice on top and garnish with onion rings and coriander leaves and serve hot with naan or paratha.

Egg Pakora

Ingredients

Egg – 2

Chickpeas flour/besan flour – 200 gm

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Roasted cumin powder – 1 tsp

Baking soda – ¼ tsp

Chaat masala – 1 tsp

Green chilli chopped – 1

Few curry leaves

Coriander leaves

Salt as per taste

Oil for frying

Method

Boil egg and cut into small pieces.

In another bowl, mix together all the given ingredients and make a smooth batter. Add these boiled egg pieces and mix it well.

Deep fry this in hot oil and serve hot with tomato ketchup or chutney.

Pistachio Burfi

Ingredients

Milk powder – 3 tbl.sp

Pistachio – 1 cup

Sugar – ½ cup

Water – ½ cup

Ghee – 1 tsp

Cardamom powder – ½ tsp

Method

Heat one tsp of ghee/unsalted butter in a heavy bottomed pan, and roast pistachio on a low flame for a minute.

Remove and leave it to cool.

Coarsely powder it and to this add milk powder and cardamom powder.

Make a 1 ½ thread sugar syrup by adding equal quantity of water and sugar. When it starts to bubble add this ground pistachio and mix well.

With the help of a greased rolling pin flatten it, when cool, cut into cubes. You can even decorate this with edible silver foil.

Kalakand Recipe

Ingredient

Milk – 2 litres

Sugar – 1 cup

Lemon juice – 2 tbl.sp

Cardamom powder – ½ tsp

Chopped almonds and pistachios

Method

Take two pan, one should be a heavy bottomed pan.

Add 1 litre of milk in both. The milk that is boiling in heavy bottom pan should be cooked till it is reduced to half, keep on stirring it.

When the milk has reduced to half add this crumbled paneer, sugar and cardamom powder and cook on a low flame stirring continuously.

When it thickens pour this on a flat surface and leave it to set or you can even refrigerate it for few hours. Decorate with almonds and pistachios and serve.

For making paneer

In another pan, when the milk starts boiling add lemon juice. When it starts to curdle, remove it in a strainer covered with muslin cloth. Then add plain water to it so that  the sourness of the  lemon juice is removed. Squeeze out the excess water. Our paneer is ready.

Shankarpali Recipe

Ingredients

Refined flour/maida – 250 gm

Rava/semolina – 100 gm

Ghee/unsalted butter – 100 gm

Powdered sugar – 100 gm or as per taste

Cardamom powder – ¼ tsp

Pinch of salt

Method

Mix maida and rava in a bowl.

Heat ghee in a pan, when hot pour on the flour and stir with a spoon.

When it is little warm, add powdered sugar, salt and cardamom powder and knead to soft dough.

Cover it and leave it to rest for half an hour.

Divide in to small balls and with the help of a rolling pin, roll it into roti.

Cut into diamond shape with a cutter, deep fry in oil on a medium flame until golden brown in color.

Launki Muthiya

Ingredients

Grated bottle gourd/launki – 250 gm

Wheat flour – 1 cup

Chickpeas flour/besan flour – ¾ cup

Semolina – ¼ cup

Ginger garlic paste – 2  tsp

Green chili – 2

Baking soda – ½ tsp

Curd –  ¼  cup

Sugar – 2 tsp

Red chilli powder – as per taste

Salt as per taste

Coarsely grinded peanuts – 3 tbl.sp

Lemon juice – 1 tsp

Coriander leaves

For tampering

Oil – 2 tbl.sp

Mustard seed – 1 tsp

Sesame seed – 1 tbl.sp

Few curry leaves

Method

Combine all the ingredients given except lemon juice and coriander leaves and knead to a soft dough.

Make oblong shape balls and steam it for 20 -25 minutes.

Heat oil in a pan, add mustard seed and sesame seed, when they start to crackle add curry leaves and muthiya, mix well and cook for 5 to 6 minutes.

Remove in a bowl and garnish with coriander leaves and add lime juice to it.

Paneer Frankie Roll

Ingredients

Paneer/cottage cheese – 200 gm

Onion – 2 small

Tomato – 2 small

Grated carrot – 1 cup

Grated cabbage – 1 cup

Ginger green chilli paste – 1 tsp

Coriander powder – 2 tsp

Roasted cumin powder – 1 tsp

Chaat masala – 1 tsp

Garam masala – ¼ tsp

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Salt as per taste

Method

Heat tablespoon of oil in a pan and add onions to it and saute till it becomes soft.

Then add ginger green chilli paste and saute for a minute and then add chopped tomato. cook till tomatoes are mashed, then add all the powdered masala and cook till oil separates from the masala.

Add grated carrot and cabbage and paneer cubes. cook for 2 to 3 minutes, do not overcook vegetables, let them remain crunchy.

Take a chapati, put the stuffing and roll it and serve hot.

you can spread little green chutney on the chapati before putting the mixture.

Eggless Brownie

Ingredients

Refined flour – 170 gm

Butter – 130 gm

Brown sugar – 1 ¼ cup

Baking powder – 2 tsp

Cocoa powder – 3 tbl.sp

Vanilla essence – 1 tsp

Chopped walnut – ½ cup

Milk – ¼ cup

Oil for greasing

Method

Combine together refined flour, baking powder and cocoa powder in a bowl.

In another bowl, beat together butter, brown sugar, and vanilla essence.

Add the refined flour mixture to the wet mixture and mix well. Add milk if required.

Add chopped walnuts.

Bake in a preheated oven at 200 degree celcuis for 40 minutes.

Sandesh Recipe

Ingredients

Milk – 1 litre

Lemon juice – 2 tbl.sp

Powdered sugar – ½ cup

Cardamom powder – ½ tsp

Pistachio blanched and chopped

Method

Boil 1 litre of milk in a pan and add two table spoon of lemon juice to it. When it starts to curdle, remove in a strainer lined with muslin cloth, squeeze out the excess water. Wash the paneer with plain water to remove the sourness of lime juice from it.  Tie it and hang it till all the water is drained out.

Knead the paneer with the palm of your hand for 3 to 4 minutes till it becomes smooth.

Then add powdered sugar and cardamom powder and knead again for few minutes.

Cook on a low flame for 4 to 5 minutes and remove and leave it to cool.

Make small round balls, make a dent in the centre and place pistachio in the dent and serve.

Palak Paneer

Ingredients

Spinach – 2 bunch

Paneer – 250 gm

Green chillies – 2

Garlic flakes – 7 to 8

Cumin seed – ½ tsp

Salt as per taste

Lemon juice – 2 tsp

Fresh cream – ¼ cup

Method

Chop garlic

Cut cottage cheese/paneer into small cubes.

Remove stem and Wash spinach leaves, blanch it in hot boiling water for 2 minutes and then immediately put in chilled water. Remove and squeeze out the excess water.

Grind spinach to a fine paste along with green chilies.

Heat oil in a pan, add cumin seeds. When they splutter add chop garlic flakes and sauté for a minute. Then add spinach puree and stir. Add water if required. When the gravy starts boiling, add paneer cubes and mix well.

Remove from fire, add lemon juice and fresh cream and serve hot.

Panch phoron

Ingredients

Cumin seed – 1 tbl.sp

Nigella seed/onion seed – 1 tbl.sp

Fennel seed – 1 tbl.sp

Black Mustard seed – 1 tbl.sp

Fenugreek seed – ½ tbl.sp

Method

Mix all these spices together and store in a container. Shake well before use.

Aloo Posto (Bengali Recipe)

Ingredients

Par boiled potatoes - 3

Green chillies – 2

Turmeric  powder -1/4 tsp

Mustard oil – 1 tbl.sp

Panch phoron – 1 tsp

Poppy seed (posto) – 50 gm

Salt as per taste

Method

Cut potatoes into small cubes.

Make a paste of poppy seed by adding water.

Heat one tbl.sp of mustard oil in a pan, to it add panch phoron and green chillies. Add potatoes and stir.

Add poppy seed paste to it alon g with salt and turmeric powder.

Add half a cup of water and boil for few minutes.

Reduce the flame,  and leave it to simmer till the water dries up.