BREAD HALWA...

 RECIPE:

INGR:

Brown bread                        10 slices
Creamy Milk                         1 cup (250 ml)
Sugar                                     1 cup
Ghee                                      4 tbsp
Cardamom pd                      1/2 tsp
Nuts and dry fruits               as desired

Method:

1. Make fine bread crumbs (wheat bread is the best ).
2. Heat ghee in a pan and fry cashew and raisins; remove.
3. Add the bread crumbs to same ghee and fry on slow fire to a dark golden brown.
4. It will take 5 to 7 mts for this process.
5. Add milk and mix well; when all milk evaporates, add sugar and keep stirring.
6. At this stage add half of the nuts, dry fruits and cardamom pd.
7. Keep stirring now and then, add a tiny granule of salt to blend for the right taste.
8. When ghee begins to separate, remove and cool.
9. Serve garnished with blanched slivers of almond and remaining nuts.  

MASALEDAR KARELA..

RECIPE:

INGR:

Karela                  6-8
Onions                 2
Tomatoes            4
Curds                   1 cup
Red chilli pd        1 tsp
Coriander pd       3 tbsp 
Cumin pd            2 tsp
Lemon juice       1 tbsp
Jaggery               marble size
Turmeric pd        1/4 tsp
Salt to taste
  
Method:

1. Wash the bitter gourd thoroughly. Scrape off the ridges and collect them in a bowl. 
2. Do not throw away the scraping. Rub in salt and set aside.
3. Take the scraped karelas and cut into halves; Make flowerets of each half as shown.
4. Soak them in salted water for an hour; remove, wash them thoroughly.
5. Squeeze to remove excess water.
6. Wipe with a kitchen towel and dry them for a while.
7. Now take the bitter gourd scrapings and squeeze them to remove the bitter juices. 
8. (can use it for drinking or other purpose)
9. Heat oil in a thick pan and shallow fry the karela flowerets to a golden green and set aside.
10. In the same oil, put in cumin, onions and fry till transparent.
11. Add  karela scrapings to this and saute for 5-6 mts.
12. Add tomatoes and cook till mushy.
13. Season with cumin pd, red chilli pd, coriander pd, turmeric and salt.
14. At this stage mix in curds and stir for 2-3 mts.
15. Slide in the fried karela flowerets and saute on medium flame.
16. Now add jaggery and lemon juice; check for taste and adjust.
17. Stir fry them till all moisture evaporates and only karela, nicely coated in masala is left.
18. Serve at lunchtime; goes well with rice and roti. 

VADA CURRY..

RECIPE:

INGR:

For the steamed vada : 
Chana dal (Bengal gram)              1 cup (200 gm)
Red chillies                                     3
Green chillies                                 4
Garlic                                               4
Curry leaves                                   a sprig
Saunf (Fennel seeds)                     2 tsp
Salt to taste

1. Soak the daal for an hour; drain excess water.
2. Grind all the ingredients above (do not add any water) coarsely as for vada.
3. Roll them into tiny balls; flatten out into vadas and steam them for 10 mts.
4. Remove and keep aside.

For the curry:

Onions                         3
Tomatoes                    4
Garlic                           4 pods
Ginger                         1"
Green chillies             4
Curry leaves               a sprig 
Coriander leaves        a bunch
Kasuri methi              1 tsp
Coconut paste             1/2 cup
Bay leaf                        2
Cinnamon stick           2"
Cloves                          6
Cardamom                   6     
Star aniseed                2
Nutmeg pd                  1/4 tsp
Turmeric pd                1/4 tsp
Red chilli pd                1 tsp
Coriander pd               3 tbsp
Mustard seeds            1 tsp
Cumin                          1/2 tsp
Hing                              1/4 tsp
Sugar                            1/2 tsp
Salt to taste

Method:

1. Chop onions and tomatoes into tiny cubes; grind ginger garlic to fine paste.
2. Slit green chillies into two ; chop coriander and curry leaves.
3. Heat 4 tbsp oil in a thick karahi and add all whole spices.
4. Now put in hing, fennel, cumin, mustard; on crackling add garlic ginger paste.
5. Stir for a minute, add onions, curry leaves and green chillies.
6. Fry till onions are transparent; add tomatoes and cook till mushy.
7. Sprinkle with turmeric, salt and sugar; saute for 5 mts.
8. Season with chilli pd, coriander pd, kasuri methi; add 4 cups of hot boiling water.
9. Let it simmer covered with a lid for 10 mts.
10. Now add the steamed vadas and simmer the curry uncovered for 10 mts.
11. Add coconut paste and mix it thoroughly; check for taste.
12. When the curry is thick and homogeneous in texture, remove.
13. Sprinkle with chopped coriander and serve hot with idli, dosa, chapati or rice.

Note:

1. The vadas can be deep fried (till half cooked) and then added to the curry.
2. Steamed ones taste equally good.

SWEET & SOUR MANGO CURRY..

RECIPE: 

INGR:

Raw mangoes           2 
Onions                       2
Tomatoes                  2
Garlic                         2 pods
Curry leaves             a sprig
Tamarind paste        1 tsp
Jaggery                     2 tsp
Chilli pd                     2 tsp
Coriander pd             2 tbsp
Mustard seeds         1/2 tsp
Cumin pd                  1/2 pd
Fenugreek pd           1/4 tsp
Hing                           a pinch
Turmeric pd              1/4 tsp
Coconut paste          1 tbsp
Salt to taste
Sesame oil                4 tbsp


Method: 

1. Wash, cut the raw mangoes into desirable pieces (trim off around the seed) .
2. Chop onions, tomatoes, garlic finely.
3. Heat  sesame oil in a thick pan and put in hing, mustard seeds, fenugreek pd.
4. Add the chopped onions, curry leaves, garlic and fry till pink.
5. Put in tomatoes and cook till mushy.
6. Add chilli pd, coriander pd, turmeric, cumin pd and season with salt.
7. Pour 4 cups of hot water and simmer it on slow fire for 5 - 7 mts, covered with a lid.
8. Add raw mango pieces, tamarind paste, jaggery and cook further for 10 more mts.
9. Now add coconut paste and cook uncovered for 5mts.
10. When the curry becomes thick and mango is well cooked, remove.
11. Sprinkle with dhania patti and serve hot with rice. 

PHIRNEE (RICEFLAKES)..

RECIPE:

INGR:

Riceflakes (poha)             1/2 cup

Milk                                     2 cups

Grated jaggery                  1/2 cup

Ghee/Butter                       1 tsp

Elaichi pd                           1/4 tsp

Nuts of choice                    a few

Raisins                                1/2 tsp       

Water                                   1/4 cup

Method:

1. Wash and soak riceflakes for 10 mts. Drain and squeeze all exess water and set aside.
2. Blanch badam and pista, slice them finely.
3. Heat 1 tsp ghee in a pan and fry raisins and cahew. Keep them aside for garnishing.
4. Boil milk and water till it is reduced to half the quantity; put in the soaked riceflakes.
5. Stir and cook for 5mts; add jaggery, elaichi pd and cook till the poha is soft.
6. Remove, garnish with raisins and nuts and serve hot or cold.
7. (Can use sugar instead of jaggery).

POHA UPMA..

RECIPE:

INGR:              ( 4 servings )

Riceflakes                2 cups 
Onion                        2
Green chillies          4
Peanuts                    1 tbsp
Mustard                    1/2 tsp
Cumin                       1/2 tsp
Urad dal                    1/2 tsp
Chana dal                 1/2 tsp
Lemon                       half
Sugar                         1/2 tsp
Curry leaves             1 sprig
Coriander leaves      1 sprig
Turmeric pd               1/4 tsp
Salt to taste

Method:

1. Wash and soak riceflakes for 5 mts.
2. Filter, drain all excess water and keep aside.
3. Chop onions lenghthwise; mince green chillies, cut curry & coriander finely.
4. Heat 1 tbsp vegetable oil in a thick pan, add mustard, cumin.
5. On crackling, put in urad dal, chana dal, fry to golden.
6. Add onions, curry leaves, green chillies; saute till onions are transparent.
7. Add the riceflakes, sprinkle salt, turmeric and sugar; toss around to mix nicely.
8. Cook on slow heat covered with a lid; sprinkle a handful of water if necessary.
9. It will take 5-7 mts for the poha to cook.
10. Remove, squeeze in lemon juice, check for taste.
11. Garnish with coriander leaves, serve hot with spicy curds.

BEETROOT FRY..

RECIPE:

INGR:      

Beetroot                            300 gm
Crushed garlic                  4 pods
Whole red chillies            2
Mustard                             1/2 tsp
Urad dal                             1/2 tsp
Chana dal                          1/2 tsp
Cumin                                1/2 tsp
Hing                                    a pinch
Coriander leaves              a sprig
Curry leaves                       -do-
Grated coconut                 1 tbsp
Salt to taste

Method:

1. Peel beetroots, dice into fine cubes.
2. Heat 2 tsp oil in a pan, put in cumin, mustard, hing.
3. On crackling, add the dals, crushed garlic, curry leaves, red chillies(split into bits).
4. Fry to golden; add the diced beetroot; saute it on medium flame for 5- 6 mts.
5. When all water in the beets evaporates, sprinkle salt and toss over.
6. A handful of water may be sprinkled to cook it well.
7. Serve hot garnished with grated coconut and chopped coriander.