Puran Poli

Ingredients:

• Maida - 1 cup
• Wheat flour - 1/4 cup
• Salt - a pinch
• Ghee - 1 1/2 tsp
• Oil - 1/4 cup
• Turmeric powder - a pinch
• Water - enough to mix dough
• Ghee - for frying

Inner filling:

• Bengal gram dal - 1 cup (kadalai paruppu)
• Grated jaggery - 1/2 cup
• Cardamom powder - 1 sp
• Nutmeg powder - 1 sp

Method:
Mix salt, ghee, turmeric powder to the flour till it blends well. Add water gradually & knead to a soft pliable dough. Keep under wet cloth for 1 hour. Knead again till dough becomes elastic & soft. Then cook dal in enough water in pressure cooker till one whistle. Allow to cool, strain through a colander to remove excess water & grind to a smooth paste along with finely grated jaggery & cardamom powder, nut meg powder. If the filling is little watery, dry it up by frying it in a hot pan. Make even sized (big lemon sized) balls out of the dal mixture. Divide maida dough into equal number of balls. Keep one ball of filling inside maida ball by flattening it. Cover &seal well with the maida dough.Then spread it like stuff parata. Heat a tava over the gas, turn over poli on the top of that carefully, pour little ghee around & cook on both sides.Your puran poli is ready to be served.

Bara Sabji

Ingredients:

• Small brinjal - 1 / 4 k. g.
• Small simla mirchi - 2 to 3
• Small ladies finger - 7 to 8
• Baby potato - 7
• Baby tomato - 5
• Tendli (kovakai) - 7
• Finely cut coriander leaves - little 

Wash & clean all the vegetables.Slit the vegetabls & bake for 5 mins in the oven (another workaround would be to boil the vegetables in cooker without whistle)

Masala for stuffing :

• Bengal gram flour (kadalai mavu) - 1 tbl sp
• Salt - as per taste
• Red chili powder - 1 1/2 sp
• Dhaniya jeera powder - 1 sp
• Asafoetida - a pinch
• Lemon juice - 1 tbl sp
• Sugar - 1/2 sp
• Oil - 4 sp

 (mix all the ingredients in oil along with basan & keep aside.This is masala for stuffing)

Method :
Take one non-stick kadai &  keep on the gas,  pour 2 sps of oil & add the vegetables to it (before adding stuff the masala to the vegetables) keep the gas in lower flame. Carefully turn the vegetables till all the masala gets blended well with the vegetables. Once the masala has completely soaked into the vegetable & become dry, remove it from the gas. Garnish with chopped coriander leaves. Serve with roti & parathas.

Haydrabathe Baingan

Ingredients :

• Medium size brinjal/eggplant - 4 to 5
• Onion - 2
• Garlic - 2 flakes
• Ginger - 1 / 2 inch piece
• fresh grated coconut - 2 tabl . sp
• Tamarind paste - 1 / 2 sp
• Peanuts (roasted) - 10
• white seasame seeds - 1 / 2 sp
• Cumin seeds 1 sp
• Oil - 1 / 4 cup
• Salt - as per taste
• Dhaniya jeera  powder - 1 sp
• Red chili powder - 1 sp
• Green chili - 1
• Mustard seeds - 1 sp
• curry leaves - little
• Methi seeds - 1/2 sp

For grinding (gravy):
Take onion, ginger, garlic, grated coconut, tamarind paste & grind all together into a mixture & keep aside.


For dry masala powde:
Fry peanuts, seasame seeds & cumin seeds in kadai (without oil) & make dry powder in mixture & keep aside.

Method:
First cut the brinjal in the bottom (just slit into 4 don't cut into pieces) & put it in the water. Then keep one kadai on the gas, pour 3 sps of oil, when the oil becomes hot add the grind wet masala to that & fry in a low flame till the masala becomes dry & thick. Add salt, turmeric, red chili powder, dhaniya powder & dry masala powder & fry for 5 mins (the gas should be in lower flame) At the same time keep another kadai on the gas  & pour 6 to 7 sps of oil. When the oil becomes hot add mustard seeds, methi seeds &  the brinjal , slit green chili, & curry leaves.When the brinjal is half cooked ,add the wet grind masala to that along with needed water.Close the kadai with a lid & fry for15 mins in lower flame. When the sabji becomes ready  remove from the gas. Garnish with finely cut coriander leaves. Serve hot with parathas, puri, etc.

Makkai ki Roti

Ingredients:

• Maize flour (cornmeal)- 250 gms
• Salt - as per taste
• Warm water - 1/2 cup

Method:
Mix the dough adding salt &warm water (if required add more water to make soft dough) Make into round portions/balls slightly bigger than lemon size. Keep a damp cloth over a wooden board & roll each into a round chappati, with even thickness. Lift it along with the cloth & keep it over a greased hot tava & remove the cloth. Toss the other side over after a few seconds, applying ghee on the both sides. Remove from the tava when it is evenly done on both sides. Serve hot with sarson ka saag or with any other side dish.

Beans Malai Wali Sabji

Ingredients:

• French beans - 1/2 kg.
• Potato - 2 (cut into thin lengthy piece)
• Rice flour - 2 tbl sp
• Fresh cream - 1/2 cup
• Salt - as per taste
• Turmeric powder - 1/2 sp
• Red chili powder - 1 sp
• Dhania jeera powder - 1 sp
• Asafoetida - 1 pinch
• Sugar - 1/2 sp
• Oil - 2 tbl sp
• Green chili - 2
• finely cut coriander leaves - little
• Cumin seeds - 1 sp

Method:

Take a small cooker and place it on the gas &  pour 2 tbl sp of oil, heat it & add cumin seeds. When it splutters, add the cut beans, potato (cut into 1/2 inch length wise) along with salt, turmeric, red chili powder, asafoetida, sugar, fresh cream & mix well. Then close cooker & wait for 2 whistle to come. After the pressure goes open the cooker. Again keep the cooker on the gas & sprinkle  the rice flour & stir non stop till the sabji become thick (while cooking don't add any water. The beans should cook only in the cream) Then remove from the gas. Garnish with cut coriander, slit fried green chili.You can have this along with rice/roti.

Sarson Ka Saag

Ingredients:

• Tender mustard leaves - 1 bunch
• Spinach leaves (palak) - 1 bunch
• Red chilli powder - 1/2 sp
• Ginger - 1/2 inch
• Garlic - 4 to 5 flakes
• Cornmeal (makkai ki atta) - 2 tabl .sp
• Salt - as per taste
• Butter - 1 tbl sp

For seasoning :

• Ghee or oil - 2 tbl sp
• Garlic - 6 flakes (finely chopped)
• Green chillies -2  (finely chopped)
• Onion - 2 (finely chopped)
• Large tomatoes - 2 (cut into small pieces)
• Ginger - 1 inch pieces (finely chopped)

Method:
Wash palak, mustard leaves, radish leaves, methi leaves, little cabbage in water. Then keep pressure cooker on the gas, put finely chopped leafy vegetables along with the ginger piece, salt, garlic pieces, red chili powder & 1cup water. Close the cooker & wait for 4 whistles to come. After the pressure leaves, open the cooker add maize flour & mix well. Keep the gas in simmer & boil for 5 mins.Then blend it with the help of blender & keep aside. Then keep one kadai on the gas, heat 2 tbl sp of  ghee, put finely chopped onion, garlic, green chillies, & fry for 3 mins till it becomes brown in colour. Then add finely chopped tomatoes & ginger pieces. Fry well till it comes turns into a consistent puree (well blended together). Add the green saag & saute for few more mins. Before removing from the gas add 1 tbl sp of butter to that & mix well. Serve hot with makkai di roti.

Kesari's [Sheera's]

                                                    Aval Kesari (Rice flakes)

Ingredients:

• Poha (Aval) rava - 1 cup
• Sugar - 1 1/2 cup
• Water - 1 cup
• Milk - 1 cup
• Ghee - 4 tbl sp
• Kesar or Orange colour - little
• Cashewnuts & Resins - 15
• Borneol [Pacha karpuram ] - pinch.

Method:

First take one kadai, keep it on the gas & pour 2 sp of ghee. Add poha & fry for 3 mins till it becomes crisp. Then grind in the mixer like rava & keep aside. In the same kadai again, pour some ghee, fry cashewnuts, resins till it turns into golden colour. Other side keep some boiled water. When the cashews are fried, add aval rava & mix well in the kadai & pour the boiling water along milk. Add colour, sugar & remaining ghee in the water. The sugar should be completely dissolved. Keep stirring constantly till it forms a thick mass. When it doesn't stick to wet hands & gets a shine, remove from the gas. Enjoy your aval kesari.
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                                                            Pineapple Kesari

Ingredients:

• Fine rawa - 1 cup
• Sugar - 1 1/4 cup
• Water - 1 1/4 cup
• Tinned pineapple or
• Fresh pineapple (Finely cut) - 1/2 cup
• Ghee - 3 tbl sp
• Lemon yellow colour - Little
• Cardamom powder - 1/2 sp
• Cashews & Resins - To taste.

Method:

Heat one tbl sp of ghee in a deep frying pan. Fry cashews, resins & remove from ghee & keep aside. Fry rawa in that ghee itself for 3 mins & remove from the pan & keep separately. Heat water & sugar together in that pan, add colour & rest of the ghee in that water. During that time, add finely cut pineapple. When the sugar gets dissolved completely & it starts boiling, add fried rawa, cashews, resins. Keep stirring constantly till it forms a thick mass. When it doesn't stick to wet hands & gets a shine, [See the picture] remove from the gas. Serve hot. Enjoy your pineapple kesari along with namkins or bajji.
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                                                       Vermicelli [Semiya] Kesari

Ingredients:

• Fine vermicelli - 1 cup
• Fine rawa - 2 tbl sp
• Sugar - 1cup
• Water & milk mixture - 1 1/2 cup [Should be hot]
• Ghee 3 tbl sp
• Kesar yellow colour - Little
• Cashews & raisins - 10
• Cardamom powder - 1/2 sp

Method :

Take one deep frying pan keep on the gas heat 1 tablsp of ghee & fry cashews, raisins & remove from the fire & keep aside.On the same pan add some more ghee & fry vermicelli, rawa till it becomes light red in colour. Then pour the milk, water mixture to that & mix well. Keep stirring constantly till it forms a thick mass. Then add the sugar & remaing ghee to that & mix well. Keep the gas in lower flame.Mix the cashews, raisins, & cardamom powder.Your yummy semia kesari is ready to eat.Serve it hot.

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                                            Sheera [Prasad for Satyanarayana Pooja]

Ingredients:

• Fine rawa - 1 cup
• Milk - 3 to 4 cup
• Sugar - 1 1 / 2 cup
• Milk masala - 1 tbl . sp
• Cardamom powder - 1 sp
• Ghee - 3 tbls .sp [ heaped ]
• Cashews & raisins - little

Method:

Fry rawa with one tbl sp of ghee in medium flame till plesent aroma comes from the mixture. Then add milk, sugar & mix it well without forming lumps. Cook while stirring constantly along with milk masala powder, cardamom powder till halva consistency is reached. Add ghee when it sticks to the vessel (use non - stick vessel to avoid sticking) Finally, add fried cashews, raisins to that & mix well. Your prasadam is ready for your pooja. It is very tasty :)