cook in desi style

Ingredients: 1/2 cup Toovar Dal (split pigeon peas) 3 tablespoons Peanuts 1/2 cup  Wheat Flour + for dusting 1/2 teaspoon Carom Seeds (ajwain) (optional) 1 tablespoon Chickpea Flour (gram flour) 1/4 teaspoon + 1/4 teaspoon Turmeric Powder 1/2 teaspoon + 1/2 teaspoon Red Chilli Powder 1/2 teaspoon Coriander Powder 1/2 teaspoon Mustard Seeds 1 teaspoon Cumin Seeds A pinch of Asafoetida 1 Dry Red Chilli, broken into two pieces 1 sprig Curry Leaves 3 teaspoons Lemon Juice 2-2½ teaspoons Sugar 3 teaspoons Oil 1½ cups + 3 cups Water Salt 2 tablespoons chopped Coriander Leaves, for garnishing Directions: Rinse toovar dal in running water and add it in the 3/4 liter steel or aluminum pressure cooker. Add 1½ cups water and salt in it. Take peanuts in a small steel bowl and place it on the dal in a cooker. Close the lid and pressure-cook it over medium flame for 3-whistles. Remove cooker from flame and let it stand idle until pressure subsides naturally for approx. 5-7 min

ORIGIN OF DISH: ANDHRA PRADESH INGREDIENTS Drumstick cleaned and diced – 200 g Refined oil – 3 tbsp + 3 tbsp Mustard seeds – 1 tsp Chana dal – 1 tbsp Onion sliced – use 2 onion Curry leaves – 15 to 20 leaves Red chilli powder – 1 tsp Salt Turmeric powder – 1 tsp Fried ground nut crushed – 100 g GARNISH Fresh coriander leaves METHOD Heat a deep pan.  Add oil and heat the oil. Add drumsticks and sauté 10 to 12 minutes. Remove and keep aside in a bowl. Heat a clean pan. Add oil and let it heat. Add mustard seeds, chana dal, curry leaves and sliced onions and sauté for 2 minutes. Add the cooked drumstick with red chilli powder, turmeric powder and salt and cook for a minute. Remove the pan from the heat and add crushed peanut. Mix the crushed peanut and serve hot garnished with fresh coriander leaves.

2015-03-08 INGREDIENTS Chicken curry cut pieces – 1 kg Oil or ghee – 50 ml Bay leaf – 1 Cardamom whole – few (4-5 pods) Cinnamon whole – 1 stick of 1 inch Cloves – 4 -5 each Chopped onion – 50 gm Ginger garlic paste – 30 gm Chopped Tomatoes – 30 gm Cashewnut paste – 1 tsp Garam Masala powder – 1 tsp Turmeric powder – 1 tsp Cumin Powder – 1 tsp Coriander powder – 1 tsp Red Chilly powder – ½ tsp Salt – as per taste Yogurt – 3 tbsp Gram flour or Besan – 1 tbsp A pinch of Saffron mix in 1 tsp of water GARNISH Coriander Leaves Chopped – 1 tsp METHOD 1.       Heat oil or ghee in a pan or kadhais. Add bay leaf and whole spices like cardamom, cinnamon and cloves. Stir for few seconds and add chopped onion and ginger garlic paste. Cook on medium heat till onion color changes to light brown. Add chopped tomato and cashew nut paste. Cook for 2 minutes. Then add chicken pieces and on lower heat cook the chicken for 10 minutes by stirring the chicken in regular intervals to

Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavored with cardamom.   Ingredients 2  cups   shredded carrots 2   cups   milk 3   tbsp   unsalted butter   (or ghee) 1/4   cup   sugar 1/2  tsp   cardamom powder 6   cashew roasted and broken   (for garnishing) Method Roast the cashew nuts and set aside for the garnish. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside. Melt the butter in a frying pan on medium heat.  Add the shredded carrots and stir-fry for about seven to eight minutes.  Carrots should be tender and slightly changed in color. Add the milk and cook until the milk dries. This will take about eight to ten minutes. Next add the sugar, and cardamom powder and stir-fry for another thr

falafel is arabic dish and its most popular in israel. you can easily find road side food stall that sell falafel. INGREDIENTS 8 ounces dried chickpeas, soaked overnight, drained ½ onion, coarsely chopped 1 jalapeño, coarsely chopped 1 garlic clove, crushed ¾ cup chopped fresh cilantro ½ cup chopped fresh parsley 3 tablespoons chickpea flour 2½ teaspoons kosher salt 1 teaspoon baking powder 1 teaspoon ground cardamom ½ teaspoon ground cumin Vegetable oil (for frying; about 8 cups) Shredded Cabbage Salad with Pomegranate and Tomatoes Spiced Green Tahini Sauce Warm thick pita with pockets (for serving) Special Equipment A deep-fry thermometer RECIPE PREPARATION Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl. Pulse onion, jalapeño,

INGREDIENTS 500 ml Milk 200 gms Khoa / Milk powder (I used milk powder) 6 Eggs 250 gms Sugar (you can add more if you want) 1/2 teaspoon Cardamom Green powder 1/2 cup Ghee (Clarified butter) INSTRUCTIONS 1. Boil milk in a pan. 2. Add the khoa/milk powder and boil further till it dissolves and the mixture becomes thick. Keep stirring continuously. 3, Once the mixture becomes thick, switch off heat and allow to cool. 4. Add rest of the ingredients into the cooled milk mixture and mix well till well blended. Transfer the mixture to a thick bottomed non stick pan. 5. Cook on medium heat, stirring continuously (approximately 45 minutes to an hour) till the mixture leaves the sides of the pan and forms a ball. 6. Make sure you don't burn the dish. 7. Transfer to a greased dish and flatten the top evenly with the back of the spoon. 8. Cut into desired shape. Allow to cool. Garnish with chopped dried fruits and serve.

Hayagreeva Maddi | Hayagriva Maddi, is an Udupi special recipe that is offered as a prasadam / neivedhiyam for Lord Hayagreeva. Lord Hayagreeva is an avatar of Vishnu in the form of a beautiful white horse. Chana dal is a favorite of horses and hence this prasadam made of chana dal and jaggery is offered. Preparation time – 10 minutes plus about 2 hours of soaking time Cooking time – 30 minutes Difficulty level – Easy Ingredients to make Hayagreeva Maddi – Serves 4 Chana dal / Kadalai Paruppu – 1 cup Jaggery / Vellam – 1 cup Cardamom – 1/2 tsp Cashews and Raisins – 2 tbsp Ghee – 4 tbsp + 1 tsp Coconut – 1/4 cup (grated) Procedure to make – Wash and soak the Chana dal for couple of hours. This step is optional and ensures that the dal cooks quickly and evenly. If short on time, soak the dal at least for half an hour. Drain the water and add enough fresh water to completely cover the dal. Cook it in pressure cooker or instant pot until the Chana dal is completely cooked, but

Banana Puris Prep Time: 4 hours, 15 minutes Cook Time: 20 minutes Total Time: 4 hours, 25 minutes Yield: 10-12 Ingredients Overripe Bananas-1 Maida-1 cup Sugar-3 tsp Baking soda-1/2 tsp Yoghurt- 5 tsp Salt to taste Cumin seeds-3/4 tsp Instructions Preparation Peel bananas and squeeze it in to paste in a vessel. Do not attempt to grind bananas instead use your hand and make smooth banana paste. Add salt, cumin seeds, yoghurt, sugar, baking soda and mix it well so that sugar gets dissolved in it. Now add maida spoon by spoon as the maida gets absorbed by the paste and you will obtain pliable dough like chapati/puri. The dough should be of consistency as shown in below picture. Keep it aside for 4 to 5 hours so that the dough gets fermented. If possible you can keep it overnight. Method Once the fermented maida dough is ready, make small balls (golf ball sized) from the maida dough and roll out each one in to small puri using chapati roll. The rolled out puri shaped do

Ingredients needed Khoya – 1 cup Sugar – 3/4 cup (vary as per your liking) + 1 tbsp for garnishing Desi ghee – 1/2 cup Milk – 1 tbsp Green cardamom – 4 to 5 Dharwad Peda – Key Ingredients How to make Dharwad Peda Recipe Making time: 1 hour 30 min. Blend the sugar to make a powder and keep aside. Heat desi ghee in a kadhai and add khoya to it to fry. Keep frying with constant stirring till the khoya turns light brown in colour. Powder the cardamom and add it to the mixture with 3/4 cup powdered sugar. Add milk and keep frying for another 5 min. Let it cool, then knead it lightly. Make lemon sized balls and roll them in rest of powdered sugar for garnishing. Serve. Related Recipes:

Ingredients 2 liters Milk 1 cup Curd (Dahi / Yogurt) 1 cup Sugar 1 teaspoon Cardamom Powder (Elaichi) 10 Cashew nuts 5 tablespoons Ghee How to make Belagavi Style Kunda Recipe (Terati Pal / Kalakand) To begin making the Belagavi Style Kunda Recipe heat the milk in a sauce pan. Add 1/2 the quantity of sugar and leave it to boil till it has reduced to its half the quantity. Make sure you keep stirring and leave it on low heat. In another pan heat the sugar and allow it melt and then caramelize. Make sure you do not burn the sugar. Add this caramel to the reduced milk that is boiling. Add curd and cardamom powder. Keep stirring and you will see that milk will start to curdle. Allow it to evaporate all the water and stir continuously till it combines together. Add chopped cashew nuts and ghee mix till the color changes to golden brown. Serve the Belagavi Style Kunda Recipe after a light meal of Bisibelebath or as a festival dessert along with jamun.