Dahi Wada

Ingredients:

1. 1 1/2 cups Urad Daal without skin (black lentils)
2. Salt to taste
3. 2" piece of ginger grated
4. 2 green chillies chopped very fine
5. Vegetable/ canola/ sunflower oil for deep frying
6. 3 cups thick fresh yoghurt (should not be sour)
7. Red chilli powder to taste
8. 1 tbsp chaat masala
9. 2 tsps cumin seeds roasted gently and ground into a fine powder
10. 1 1/2 tsp sugar
11. Chopped corainder leaves to garnish

Preparation:

1. Soak the urad daal in a bowl of water overnight. Grind it into a paste the next morning. Do not add any water while grinding.
2. Add the green chillies and ginger to this paste.
3. Mix 1 cup of yoghurt with 2 cups of water and salt to taste. Keep aside.
4. In another bowl mix the remaining yoghurt with the red chilli powder,
   chaat masala, cumin powder, sugar and salt to taste. Mix well. Keep
   aside.
5. Heat oil for deep frying on a medium flame. Grease your palms with oil
   and put 1 tbsp of the lentil mix in your palm. Make into a donut shape
   (these are the vadas).
6. Slide each vada into the hot oil and fry till light golden. Drain and
   put immediately into the yoghurt/water mix. Allow to soak for 2-3
   minutes.
7. Remove from the yoghurt/water mix and press gently between your palms.
   Arrange these vadas in a deep platter as you prepare them.
8. When all urad daal paste is used up and the the vadas are done as above
   and in the platter, pour the thick yoghurt mix over them to cover
   completely.
9. Garnish with chopped coriander leaves and chill in the refrigerator for a few hours before serving.
10. To serve, put 1 or 2 Dahi Vadas in a plate and garnish with Tamarind Chutney and green Mint-coriander Chutney.

Tamarind Chutney:

1. Soak Tamarind in water for sometime and then squeeze the tamarind out from water. 
2. Boil Tamarind pulp along with Jaggery(Gudh) until Jaggery melts.

Mint-Coriander Chutney:

1. Take equal quantity of Mint leaves and Coriander leaves. Wash them properly and keep aside.
2. Grind the above leaves along with 2-3 garlic cloves, 2-3 green chillies, salt according to taste and Amchur or 2 tsp lemon juice.

TANDOORI CHICKEN

INGREDIENTS:

1. Chicken 1 No.
2. Lemon juice 3 tsp.
3. Red chili powder 2 tsp.
4. Curd (Yogurt) As per taste
5. Garlic paste 1 tsp.
6. Ginger paste 1 tsp.
7. Garam masala powder ½ tsp.
8. Mustard oil 1 tsp.
9. Oil For basting
10. Salt As per taste

METHOD:

1. Skin the chicken and make diagonal incisions all
over.
2. Mix 1 tablespoon red chili powder, salt and 2
tablespoons lemon juice. Apply this to the chicken and
leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time.
Take Yogurt in a bowl, add red chili powder, salt, lemon
juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken
onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast
again till done.
6 Serve hot with onion slices and lemon wedges.

CHICKEN 65

INGREDIENTS:

1 lb chicken
1/2 cup yogurt
A pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying

METHOD:

Mix the chicken pieces with yogurt, salt and cook the
chicken until the pieces are tender and all the water
evaporates. Keep the chicken pieces aside.
Mix ajinomoto, soya sauce, corn flour, ginger-garlic
paste, red coloring and salt in a vessel and marinate
the cooked chicken pieces in it. Marinate for 4-5 hours.
Deep fry the chicken pieces in oil and drain.
Also deep fry the sliced green chilies and decorate on
the top of the chicken pieces.

GINGER CHICKEN

GINGER CHICKEN - Chicken shreds with mushrooms prepared in Soya - ginger sauce

Ingredients:

Cooked & shredded Chicken 500 gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

Method:

1. Put the Soya sauce, onion, ginger, garlic,
vinegar, sugar, tomato puree, salt and pepper in a
saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for
half an hour. Then drain, rinse and cut into thin
slices.
4. Heat the oil in a saucepan and add the chicken
shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture,
together with the cornflour mixed with sherry, to
the chicken.
6. Add the mushrooms and cook till sauce
thickens slightly.
7. Serve hot.

CHILLY CHICKEN

CHILLY CHICKEN - Chicken in chili and Soya sauce gravy.

Ingredients:

Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry -
Salt As per taste

Method:

1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir constantly.
7.Garnish with chopped spring onions and green chilies julienne.

Lankaa Achar(Green Chilli Pickle)

Ingredients:

Green chillies: 1 kg cut in 1/4 inch rounds
Ginger paste: 50gms
Shredded Ginger: 50gms
Chilli powder: 50gms
Garlic paste: 100gms
Turmeric powder: 30gms,
Mustard seeds: 60gms a tsp set aside and the rest ground to paste
Vinegar: 2 cups
Mustard oil: 3 cups
Non-Iodised salt to taste
Ordinary sea salt is a good preservative
Sugar: 2 tbsp

Method:

1. Add about a level tbsp of salt to the chillies, mix and set aside for a few hours or overnight.
2. Grind the masala paste with vinegar instead of water. Heat half the oil to smoking in a pan and fry the chillies in this for about 10 minutes.
3. Remove chillies to another dish. Add three- quaters of the remaining oil to the pan.
4. Allow this to become smoking hot. Add the teaspoon of mustard seed and when it stops spluttering, add the shredded ginger.
5. Fry for a minute and then add the other masala pastes, ginger and garlic. Fry for a good 10 minutes or more until the masalas change colour, then add the remaining vinegar and 2 tbsp of sugar.
6. Add the fried chillies to the masalas in the pan, fry for another ten minutes. Adjust seasoning.

Just before removing from fire, add the remaining oil and mix well. Cool and store in jars

Mirch ka Achaar (Instant Green Chilli Pickle)

Ingredients:

1 Cup chopped green chillies (medium hot variety)
3 tsp coarsely ground oriental mustard seeds
1 tsp coarsely ground methi (fenugreek) seeds
½ tsp turmeric powder
2 tsp salt
1/8-1/4 Cup refined peanut oil
Juice of 2 limes

Method:

In a bowl first place the ground mustard seeds. Top with ground
methi seeds. Place the turmeric powder to a side. Heat the oil in a pan
till very hot. Pour over the methi seeds; it will gradually soak the
mustard as it spreads (and cools).

Wash, pat dry, and chop the green chillies. Once the spices have
cooled, add the chopped chillies, salt and the lime juice. Mix. Store
in a clean dry jar. Let sit 24 hours before consuming.

The hot oil treatment of the spices is a very important step –
something I wasn’t aware of the first time I attempted this pickle. And
the mustard in the pickle was a heady experience after a couple of
days, if you know what I mean. The tempering partially cooks the spices
allowing for just a mellow sharpness, and stops the mustard from
developing into a full sensory onslaught.

Use the lower amount of oil specified if planning to refrigerate the
pickle and consume within a few weeks. Use the larger amount of oil if
you need longer shelf life. It does not need refrigeration.

This pickle is best made in small quantities to enjoy the chillies
in their crispier state. Serve with any Indian meal, burgers, hot dogs;
it perks up breakfast paranthas too!

Instant Chilli Pickle

Ingredients:

1 cup (65 grams) Bhavnagri chillies (big green chillies), cut into 12 mm. (?") roundels
1 teaspoon cumin seeds (jeera)
1/8 teaspoon fenugreek (methi) seeds
1 teaspoon asafoetida (hing)
1 teaspoon turmeric (haldi) powder
1 teaspoon sugar
2 teaspoons lemon juice
2 tablespoons oil
1 teaspoon salt

Method:

1. Heat the oil in a pan, add the cumin seeds and fenugreek seeds. When the seeds crackle, add the asafoetida, turmeric powder and chillies and saut? for 2 to 3 minutes.
2. Add the sugar, lemon juice and salt and mix well. Allow to cool completely.
3. Serve immediately or store for upto 2 to 3 days in the refrigerator.

GREEN CHILI PICKLE - INSTANT ACHAR

Ingredient:

250 gm Green Chillies - hotter the best ( was and clean them - wipe them completely dry )
1 tea spoon cumin powder
3/4 spoon mustard seed powder
1 tea spoon turmeric powder ( haldi powder )
1  tea spoon coriander powder
1 Tea spoon maithi  seeds
1 Tea spoon Red chili powder
1 Tea spoon Dry Mango Powder
1/2 Tea spoon Black Salt
1 Tea spoon Fennel seeds coarse grounded
Lime Juice of two lime
1 spoon vinegar .
Oil

Method :

1. Mix all the Masala in a bowl
2. Heat oil in a pan till it smoke
3. Pour it over Masala
4. Mix the masala well
5. Fill this masala in the chillies or mix in the chillies cut in round shape or length wise.
6. Put vinegar and lime juice on top of it
7. Let it cool down and than keep in jar or refrigerate it .

Sooji Halwa (Kanjak Recipe)

Ingredients:

• 1 cup Sooji (semolina)
• 1 cup Sugar
• 2.5 cup water
• 2 teaspoon Ghee
• 1 tablespoon lowfat butter (heart foundation recommended) or canola oil
• Almonds (grated)/Raisins
• 2-3 Cardamom, coarsely powdered

Preparation

1. Add sugar to water and mix well. Keep aside.
2. In a skillet (kadahi) take ghee and sooji and cook for 5
   minutes. Add oil/butter and cook for 20 minutes on medium heat, till
   the sooji turns light brown. With the skillet on the stove, add
   cardamom powder and raisins, grated almonds, then add water-sugar
   solution slowly, stirring with a spoon and allow the water to evaporate
   (it would take about 5-7 minute).
   Garnish with a few grated almond pieces.

Til Ke Aloo (Sesame Potatoes)

Ingredients

6 white potatoes
4 T canola oil
1 Tbs. sesame seeds
1 tsp. mustard seeds (preferably black mustard seeds, but yellow are okay)
1 tsp. cumin seeds
1 tsp. salt
1 Tbs. lemon juice

Directions

Makes 3- 6 servings, depending on if you have it as a vegetarian main dish, or as a side dish.
(recipe adapted from Madhur Jaffre's Indian Cooking)
Boil the potatoes in their jackets until they offer no resistance when pierced with a knife. Let cool, peel and dice 1".
In a cast iron skillet, heat the canola oil over medium-hot flame. Add the seeds all at once and stir. Just as they begin to pop, add the diced potatoes, stirring gently to cover and coat with seeds.
Lower heat to medium and cook for 10 minutes, then add the salt. You may also add a dash of cayenne pepper if you like a bit of heat.
Cook until the potatoes are beginning to brown and turn crispy. Add the juice of 1/2 a lemon and stir gently. Serve with coriander chutney.
Very tasty with any Indian food, but also good at a picnic with traditional picnic fare.

SESAME PANEER RECIPE

Ingredients:   

200 gm cottage cheese(paneer) How to make paneer
4 tblsp refined flour(maida)
2-3 garlic buds (lahsun)
1/2 cup water
1/2 tsp red chilly powder(lal mirch)
1/2 tsp chat masala
salt to taste
1/2 cup bread powder
1 tblsp semolina (sooji)
4 tblsp sesame seeds (til)
a pinch of dry red colour (sookha lal rang)
oil for frying

How to make sesame (til) paneer:

    * Cut thick triangular paneer slices. Sprinkle salt and chat masala on both the sides and keep aside.
    * Mix remaining ingredients in a bowl and make a batter.
    * Dip paneer slices in the batter and coat it on all the sides.
    * Heat oil at low flame.
    * Deep fry all paneer slices until golden brown.
    * Take them out on a kitchen paper so as to soak extra oil.
    * Serve hot with some sauce or chutney.

A recipe from http://www.indianfoodforever.com/vegetables/sesame-paneer.html

Indian Recipes : Sesame Green Chutney Recipe

Ingredients:    

• 2 tbsp Roasted Sesame seeds
• 2 Green chillies
• 2 Garlic Cloves
• 1 Bunch Coriander Leaves
• 1 Small Onion (chopped)
• 1/4 Bunch Mint Leaves
• 1/4 Inch piece Ginger (chopped)
• 1/2 Cup Lime Juice
• 1 tsp Tamarind
• 1 tbsp Water
• Salt to taste

How to make Sesame Green Chutney:

•    Soak the tamarind in hot water.
•    Now grind the above with chopped onions, mint leaves,coriander leaves, sesame seeds, green chillies ginger and garlic cloves in a blender. Add salt
•    Pour little water and lime juice while grinding.
•    Sesame Green Chutney is ready.
•    Serve it with sandwich or samosa.

A recipe from http://www.indobase.com/recipes/details/sesame-green-chutney.php

Til Chutney (Sesame-Peanut Chutney)

2 C sesame seeds
½ C peanuts
7 hot dry red chilli peppers (or to taste)
a few garlic cloves (optional)
salt

Roast the peanuts in a pan or in the microwave (2 min). Cool and
skin. Roast the sesame (with the red chillies) in a pan till popping
and aromatic (2 min or so). If using garlic, grind it first in the jar
of your dry grinder. Add the red chillies and blitz till you see
flakes. Add the peanuts and pulse till coarsely powdered. Remove. Pulse
the roasted sesame seeds for just a few seconds – the sesame seeds must
remain mostly whole. Mix everything and season with salt. Store in a
clean dry jar.

I would think it has a shelf life of at least a few weeks but this
quantity lasts just about a week in our house. Go on, get into winter! Happy Holidays!

A recipe from http://madteaparty.wordpress.com/2006/12/21/til-chutney-sesame-peanut-ch...

Dalia (Broken Wheat) Moong Khichdi

If you don’t want to eat rice and you
love khichdi, this Dalia moong khichdi is the best solution. It is easy
to prepare. This khichdi is very nutritious as it is full of fiber and
wellness of broken wheat as well as moong dal. It is a light meal so
you can even have it as breakfast.

INGREDIENTS:

1. Dalia ( Broken Wheat ) - ½ cup
2. Washed split moong dal ( yellow mung beans) - ½ cup
3. Green Peas – 2 tbsp
4. Chopped French Bean – 1 tbsp
5. Chopped Capsicum – 1 tbsp
6. Chopped Carrot – 1 tbsp
7. Onion – 2 tbsp
8. Chopped Green chili – ½ tsp
9. Water – 2 cups
10. Oil or Pure Ghee– 1 tbsp
11. Red Whole Chili – 1
12. Heeng powder (asafoetida) – ½ pinch
13. Cumin seeds – 1 tsp
14. Salt to taste

METHOD:
1. Wash
mung dal and dalia 2 times and leave in a colander for 5 min. Heat ½
tsp of ghee in a pan and add dalia and moong dal mixture. Fry it till
it turns light brown. Remove the mixture from heat and set aside.

2. Again heat the pan with
remaining ghee or oil. Add cumin seeds and Red whole chili. When they
crackle, add the chopped onions, heeng powder and fry till light golden
brown. Add the rest of vegetables chopped beans, capsicum, carrot,
green chili and green peas. Mix well and keep stirring for 3-4 min on
medium heat. Add dalia and moong dal mixture to it. Mix it well.

3. Add 2 cups of water and salt
according to taste. Mix it and put a lid. Let it cook for about 8-10
min at low heat. Garnish with anything which you like in salad. Khichdi
is ready.

A recipe from rashmi.blogspot.com

Dalia Khichdi

Ingredients (For 2 people):
Dalia (Cracked Wheat) - 2/3 cups
Moong dal - 1/3 cup
Onion - 1 medium
Carrot - 1 medium
Potato - 1 medium
Peas - 1/4 cup, frozen, thawed under running hot water or in microwave
Green Chilies - 4
Ginger - 1"piece
Curry leaves - 10
Cumin Seeds - 1/2 tsp
Coriander powder - 1/2 tsp
Hing - a pinch
Salt & Pepper - to taste

Method:

0 - 5 minutes: Prepping the veggies and heating the pans.

• Heat a pressure cooker on medium-low flame and a non-stick pan on medium-high flame.
• Chop the veggies into chunks (don't have to be finely chopped, but make sure that all the veggies are almost the same size).

5 - 20 minutes: 

• Add
  dalia to the non-stick pan and roast till light brown. Remove and keep
  aside. Next roast the moong dal until fragrant and slightly brown. This
  will take about 5-6 minutes. I rinsed and drained roasted dalia and
  moong dal at this stage, but it is optional.
• Mean
  while add 1tbsp oil in the pressure cooker, add cumin seeds and hing.
  After the seeds crackle, add ginger, green chilies and curry leaves.
  Fry for 30 seconds, add the onions, potatoes and carrots. Saute for 3
  minutes.
• Add the roasted dalia and dal along with 2 cups of water, peas, salt and pepper. Pressure cook on high till 2 whistles.
• Let the cooker cool and enjoy khichdi with any chutney, pickle or left over curry.

Majjiga Charu

Ingredients:
Red Onion - 1/2 medium or 1 small shallot, thinly sliced
Green chilies - 2
Curry leaves - 4
Yogurt - 1 cup
Turmeric - a pinch
Salt - to taste

For tempering/ popu:
Ural dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing - pinch

Method:

• Whisk yogurt with 1/2 cup of water to make smooth buttermilk (or simply use buttermilk). Add turmeric and salt, mix well.
• Heat
  1tsp oil in a small sauce pan. Add the popu ingredients and when the
  seeds splutter, add curry leaves, ginger and green chilies. Fry for 30
  seconds, add onions and saute till slightly brown. Add this to the
  curd, mix well.

You can have this with plain rice also.

A recipe from cooks-hideout.blogspot.com

Pesarapappu Charu (Moong dal Rasam)

Ingredients:
Moong dal (Pesara pappu) – 1 cup
Red onion – 1 medium, chopped
Tomatoes (ripe)-2 medium, chopped
Green chilies – 3
Lemon juice – 2 tbsp
Red chili powder – 1 tsp
Turmeric – ¼ tsp
Fenugreek seeds (menthulu) – ½ tsp
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Red chilies – 1
Asafoetida – pinch

Method:

• Pressure cook dal till done with onions, tomatoes, green chilies, chili powder, turmeric and ¼ tsp of fenugreek seeds.
• Heat 1tsp oil in a sauce pan, add mustard and cumin seeds. After the seeds splutter, add red chilies and hing.
• Add the seasoning and 1 cup of water to the dal and cook for about 10 minutes on medium flame.
• Add lemon juice and chopped coriander after removing from the flame and mix well.

Vankaya Kottimeera Karam Kura (Eggplant in Cilantro Gravy)

Ingredients:
Indian eggplants – 10 – 12, cubed

For the Masala paste:
Cilantro (coriander leaves) – 1 cup
Green Chilies – 6 (or according to taste)
Ginger – 1” piece
Grated Coconut (fresh or dry) – ¼ cup
Salt – ½ tsp

For popu:
Chana dal – 1 tsp
Urad dal – 1tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Red chilies – 2 (optional)
Curry leaves – 6

Method:

• Grind
  all the ingredients for the masala paste with water. Add just enough
  water to grind, so that the paste is not too thick or too runny. Keep
  aside.
• Heat 2tsp oil in a pan,
  add the popu ingredients and after the seeds splutter and the dals turn
  light brown, add curry leaves and eggplant pieces. Cover and cook on
  medium-low heat for about 8-10 minutes or until the eggplants are half
  way cooked.
• Mix in the
  cilantro paste and salt; cover and cook until eggplants are completely
  tender and the masala paste doesn’t smell raw anymore. This will take
  10 more minutes.
• Serve hot with rice and dal for a wholesome meal.

A recipe from cooks-hideout.blogspot.com

Baingan Masala

Ingredients:
Baby eggplants – 8
Tamarind pulp – 1 tbsp
Salt – to taste

To make the masala powder:
Chana dal – 1tbsp
Urad dal – 1tbsp
Coriander seeds – ½ tbsp
Cumin seeds – ½ tbsp
Red chilies – 3-4

For tempering:
Chana dal – ½ tsp
Urad dal – ½ tsp

Method:

• Fry
  the ingredients for masala powder in a ½ tsp oil, let cool and grind
  into a coarse powder (making it into a coarse powder gives the dish
  some texture).
• Cut eggplants into long thick strips (if the eggplants are very small use them whole, but make “+” cut on one side).
• In
  a saucepan, combine eggplants, tamarind paste, 1tsp salt and ½ cup
  water. Mix well and bring this mixture to a boil. Simmer till the
  liquid evaporates, but the pieces are still intact (pieces should not
  become mushy, so make sure that the only enough water with the veggies
  when simmering. If there is too much liquid, then drain out the extra
  water). Keep the cooked pieces aside.
• In
  a large pan, heat 1 tbsp of oil; add the dals for tempering and after
  they turn golden brown; add the cooked eggplant pieces. Sauté till the
  pieces turn nice and crispy on the bottom. Add salt (remember that we
  added salt while boiling) and masala powder; cook for another two
  minutes.

Enjoy with hot steaming rice and dal.