:: Ingredients
Rice flour – 1 cup
Grated coconut – 1/2 cup
Sugar – 50g
Salt – 1 pinch
cardomom – 3
Oil for frying

:: Method
Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil,
add the rice flour to make a paste. To this, add the coconut milk, sugar, salt and
cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by
one in oil and fry. Turn it over in oil until it is fully cooked.

:: Ingredients
Coconut milk – 1 cup
Baking soda – 1/4 tsp
Urud dal – 2tsp
Par boiled rice – 200g
Fenugreek seeds – 1/4 tsp
Salt – 1/4 tsp

:: Method
Soak par boiled rice, urud dal and fenugreek seeds for about 5
hours and grind nicely.
Leave this flour overnight.
Add coconut milk, salt and baking soda to the flour.
Heat a thick pan add a laddle of flour inside the pan.Turn the pan in a circular
motion so that the flour spreads and expands along the edges.Cover and cook for
a few minutes until the aappam becoms soft.

Method
1. Heat pan on gas. Add a tspful of oil.
2. Add sweet corn kernels and saute well for 5 minutes stirring continuously. Keep aside once done.
3. Chop onion and tomatoes.
4. Dice boiled potato in cubes.
5. In a bowl mix together corn kernels, chopped onion, tomato and potato.
6. Add red chilli powder, chaat masala and salt to taste.
7. Add lemon juice in this mixture and mix all the ingredients well.
8. Serve in bowls and garnish with chopped coriander and sev.

Method for making katori / Basket
1. Heat 4 tbsp. of oil well.
2. Sieve maida and salt together.
3. Add hot oil to maida and make a stiff dough using water in required quantity.
4. Divide this dough into 15 equal portions.
5. Roll into thin rotis and prick with a fork all over.
6. Heat oil in a kadhai.
7. Grease the outside of a medium size steel bowl.
8. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Press well.
9. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.

Ingredients for Filling
Masala Chhole – 1 & 1/2 cup
Sweet Curd (beaten) – 500 gms
Chopped Onions – 2
Urad Dal ke small vade (bhalle) – 15
Tamarind Chutney – 1 & 1/2 cup(Tamarind + Jaggery + Dates)
Green Chutney – 1/2 cup (Corainder leaves + Mint leaves + Green chillies + Ginger + Salt to taste + Few drops of lemon juice)
Sev – 100 gms
Boiled and cubed Potatoes – 4
Roasted Coriander Powder – 2 tsp
Roasted Cumin Powder – 2 tsp
Chat Masala – 2 tsp
Plain Salt and Rock Salt – 1 tsp each
Red chilly powder – 1 tsp
Chopped coriander leaves – 1 cup
Pomegranate seeds – 1/2 cup

Serving Method
1. Apply Tamarind & Green Chutney inside of katori.
2. Now put katori in a serving plate.
3. Place urad daal ka vada (bhalla), one tbsp of masala chhole, some potatoes and onions.
4. Pour three tbsp of curd, one tbsp of tamarind chutney and one tsp of green chutney.
5. Sprinkle dhaniya powder, jeera poder and chaat masala on it.
6. Spread sev over the chat and garnish with coriander leaves and pomegranate seeds.

Cabbage – One medium (green)
Salt to taste (about 11/2 tablespoon)
Red Chilli Powder – 8-10 tablespoons
Roasted methi powder 1 teaspoon
Tamarind paste 1 tablespoon
Garlic – one whole
Oil 8 tbsp
Cumin seeds 1½ tsp
Urad dal 2½ tsp
Asafoetida 2 pinches

Method

Chop the cabbage, add salt and set aside for an hour.
Grind garlic (grate/chop into small pieces) and add it to the cabbage.
Add tamarind paste, chilli powder, methi powder and mix well.
Heat oil in a pan and add red chillies, urad daal, cumin seeds, and asafetida (and curry leaves if available). Mix this seasoning to the cabbage. Can be served right away or you can keep in the refrigerator up to 1-2 weeks.

*submitted by Jyothi! Thanks for this recipe!*

Method
Mix refined flour, carom seeds, salt and pure ghee in a bowl. Add cold water as required to knead a stiff dough.Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook. Take off the heat and add garam masala powder. Mix and set aside to cool.Divide the dough into equal portions. Roll each portion and press to make round puris.Add scraped coconut and crushed peanuts to the green pea mixture and mix.Stuff each puri with the stuffing and further shape into a kachori.Heat sufficient oil in a kadai and deep fry the kachoris in medium hot oil till crisp and golden.Drain and place them on absorbent paper.Serve hot with a chutney of your choice.

*submitted by Sunita! Thank you Sunita!*

INGREDIENTS :-
1 cup sooji
1 cup sugar
1 cup desi ghee
4 cups water
1/4 th cup sukha nariyal( cut into small pieces )
1/4 th cup kishmish ( should be washed with water )
1/4 th cup kaju (cut into small pieces for garnish)
1/4 th cup badam(cut into small pieces for garnish)

RECIPE :-

1) In a vessel take 4 cups of water & 1 cup of
sugar and keep it to boil until the sugar
dissolves in water, then keep it aside.

2) Now take a kadai( wok ), put it on medium flame,
put desi ghee in it, then put sooji ( properly
sieved ) in it, and start stirring it. You have
to continuously move the sooji until the colour
of sooji gets light golden brown, now put the
nariyal & kishmish in it, stir for 1 minute &
close the flame. Now pour the water made in step 1
into the kadai, start on a high flame and start
stirring continuously, the mixture will start
geting thick, you have to stir continuously so
that it does not stick in the kadai. After the
mixture gets thick, stir for another 2-3 minutes
& close the flame. Sooji ka Halwa is ready,
garnish it with kaju & badam pieces on the top.

NOTE :- Dry Fruits can be added or removed
according to your own choice

Step 1. Take the Lamb (or Mutton) in a bowl. Add a dash of salt, 1 tsp chilli powder, 1 tsp garam masala, 1/4 tsp turmeric powder and lemon juice. Marianade for 2 hrs.

Step 2. Take 1 tsp oil in a m’wave safe bowl. Add the onions and cook covered on high (100%) for 4 mins. Stir once while cooking.

Step 3. Add the ginger and garlic paste. Mix well and cook on high (100%) for 1 min.

Step 4. Add the tomato and potatoes, mix well and cook on high (100%) for 3 mins.

Step 5. Add the marianade, add a cup of warm water and mix well. Cook on high (100%) for 25 mins or till the food is cooked and soft.
Tip: If you want the curry to be more watery add more water.

Step 6: Allow to stand for 5 mins before serving.

*THANK YOU TO Desimunda for submitting this recipe!

3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

Method :

Grind cinnamon, badam, sugar all together
After put milk & curds into the mixie, grind
well, along with the above powder.
Put water if you do not want it served thick.
Serve the chilled badam milk shake.

Method :
Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾” thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.