Dates 4 nos
Raisins (Kishmish) 10 gms
Chillies 3 nos
Jaggery 1 no

Method:

1. Fry raisins and chillies in oil.
2. Remove seeds from dates. Make paste of all the ingredients.

Serve along with rice or any other cereals.

Paneer 1/2 kg (cut in cubes)
Capsicum 2 (chopped in big pieces)
Onion 2 (chopped in big pieces)
Garlic Flakes 3-4 crushed for to get 1/2 tsp. juice
Curd 2 tsp.
Cream 2 tsp.
Turmeric Powder 1/2 tsp.
Carom (“ajwain”) one pinch
Salt according to taste

Method:

1. Mix all ingredients. Leave aside for 20 minutes.
2. Cook in microwave for 3 minutes.

Garnish with onion rings and serve hot.

2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 cup(s) shelled green peas
4 medium onions chopped
2 green chilli(es) slit
1″ piece ginger grated
2″ cinnamon stick
4 tablespoons butter or ghee (clarified butter)
4½ cups water
salt to taste

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s).
Add green chilli(es), ginger and cinnamon. Fry for a few seconds. Now, add onions and fry on medium heat for 4 minutes till the onions are transparent (not brown).
Add the rice, green peas, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes or till all water evaporates.
Serve hot with: Quick Okra (Jhatpat Bhindi) or curries of your choice.

2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 teaspoon(s) cumin seeds
1 tablespoon(s) butter or ghee (clarified butter)
4 cups water
salt and a dash of lime juice to taste

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s).
Add the cumin seeds and fry for 2 minute(s) till the seeds splutter.
Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.
Serve hot with: Cottage Cheese with Green Bell Peppers (Paneer Simla) or any other curries / dals of your choice.

:: Ingredients
Par-boiled rice – 3 cups
urud dal – 1 cup

:: Method
Rinse and soak the above ingredients in water for about 2-3 hours.Then grind in a
blender (with adding water in steps).Add salt and keep it aside (to get sour)for 12
hours.
Take idli plates and place a drop of oil in each idli mould and spread it over the
entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli
plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.Pour 2 tsp of sesame oil
while serving.
Side dish – Sambar, dosai milagai powder, and coconut chutney
While using pressure cooker for making idlis, the steam hole should not be
covered by adding the cooker weight. Steam should escape freely

:: Ingredients
ParBoiled Rice- 1cup
Sour Curd- 1cup
Salt

:: Method
Soak Rice in water for 3 hours.Drain water and grind it with curd and salt.If
required add little water.The batter should be very fine paste for good result.
Make the dosas. Serve hot with chutneys.

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!

Sooji – upma Rava 1 Cup
Ginger 1 ” inch piece chopped finely
Chilies red or Green 2 Nos
Onion medium size 1 No chopped lengthwise
Salt Acc to taste
Oil 2 tbsp.
Water 2 Cups

Seasoning

Mustard Seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing 1 tsp
Curry leaves few.

Methods :
Dry roast sooji for few minutes & keep aside.
Take care not to brown them.
Heat Oil in the same pan & do the seasoning.
Add chilies, ginger & Onion fry till translucent.
Add salt,water & let it come to boil at which
point add the sooji gradually. Keep stirring
& take care as not to form lumps.
simmer the stove,cover & let it cook for 5 minutes.
Switch off the stove,combine & Seve hot.
(from indianchild.com)

Method:
——-
Heat butter and pour in a bowl. Add Bisquick, carnation powder and
yogurt and blend together. Knead well adding milk if necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot
and fry the balls to a golden brown or until they are dark
brown—almost black.

Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.