Ingredients:
• 250 ml chilled Milk• 3 Pickwick Biscuits• 1-2 drops of Vanilla Essence• 1 scoop Vanilla Ice-Cream• ¼ tsp Cardamom Powder• 1 tsp Sugar
How to make Vanilla Pickwick Smoothies:
• Crush biscuits coarsely and place them in an electric mixer and add sugar to it.• Add 50 ml milk and run the mixer till it gets smooth.• Add ice cream, cardamom, essence and run the mixer again.• Add remaining milk and put on the mixer again until very frothy.• Pour it in individual glasses by frizzing it as much as possible.Suggestions:Sprinkle some praline over each glass before serving. Sprinkle it gently so that it keeps floating.
Ingredients:
• 4 Cups urad dal• 3 Onions• 10 Green chillies• Small piece of ginger• Few curry leaves• Salt to taste• Oil for deep-frying
How to make Vada:
• Soak four cups urad dal in water for about six hours.• Make smooth batter by grinding it with ginger. Use minimum amount of water.• Chop onion and green chillies into small pieces and add to the batter.• Fold in curry leaves. Add salt to taste.• Take a small portion of batter and make it flat by pressing with your palms.• Deep-fry in oil till golden brown.• Repeat the procedure for the remaining batter.• Serve with coconut chutney.
Ingredients:
• 1 Cup urad dal• 3 Cups raw rice• 1 Spoon minced ginger• 3 Small onions (chopped)• 2 tbsp Chopped coriander leaves• 2-3 Chopped green chillies• Salt to taste• Cooking oil
How to make Uttapam:
• Wash urad dal and rice separately.• Soak in water for 3 hours in two bowls.• Blend them separately to smooth paste using some water.• Mix them and add the salt.• Keep it for the whole night.• Mix the batter well next morning till it is sufficiently thick.• Mix the green chillies, onion, coriander leaves and ginger in a bowl.• Heat a flat griddle and rub some oil on it.• Pour some batter on it with a ladle and spread it to a thick circle.• Cook it on the other side.• Sprinkle some onion mixture on the top side and overturn the Uttapam.• Cook in the same way on the other side.• When it is roasted enough, put it down on a plate.• Repeat the process.
Ingredients:
• 200 gm Urad dal• 200 gm Sugar• 200 gm Jaggery• 10 gm Cardamom powder• 20 ml Ghee
How to make Urad Dal Laddu:
• Soak urad dal in water overnight.• Drain the water and fry the dal in ghee melted in a heated pan.• Stirring continuously make a paste and keep aside.• In a separate pan, mix together sugar and jaggery.• Heat it to make syrup of two-string consistency.• Now, add the urad dal paste. Mix well.• Add cardamom powder.• Grease the palms and make small round balls.• Urad Dal Laddu is ready.
Ingredients:
• 500 gm Horse gram• 50 gm Oil• 50 gm Onions• 10 gm Green chillies• 20 gm Red chilli powder• 5 gm Black mustard seeds• 2 Curry leaves• 2 tbsp Tamarind paste• Water as needed• Salt to tasteFor Paste:
• 50 gm Onions• 50 gm Coriander seeds• 10 gm Cumin seeds• 25 gm Ginger• 25 gm Garlic
How to make Ulava Charu:
• Rinse and immerse the horse gram overnight in water.• Boil the lentils over a low fire till soft.• Strain and separate the lentils into 2 portions, reserve the stock for later use.• Discard half the lentils and blend the remaining at high speed for about 1 minute.• Chop the green chillies and onions.• Combine onions, ginger, coriander Seeds, garlic and cumin seeds together and make a fine paste.• In a pan, heat oil and add the mustard seeds till they crackle.• Add the chopped onion, green chillies and the curry leaves to it.• Fry until the onions are golden brown and then add the paste and cook for another 2 minutes.• Combine the remaining ingredients with it, mix well.• Now add the stock and the lentil paste to it and cook over low heat for about 15 minutes.• Horse Gram Soup is ready to serve.
Ingredients:
• 1¼ cup Raw Rice• 1 cup Cucumber, grated• ¾ cup Coconut, grated• 2 tsp Sugar• 5½ tbsp Curd• 4 tbsp Ghee, melted• Salt, to taste• WaterFor Churna
• ¼ cup Gud (jaggery), grated• 5½ cups Coconut, grated• 1 tsp Green Cardamom powder
How to make Tousali:
• Soak the raw rice for a period of about 4 hours, in a bowl containing lukewarm water.• Drain the water and wash the rice with fresh water. Next, grind the rice, along with the coconut, to get a smooth even paste.• To the paste, add the grated cucumber, salt, curd and sugar and mix properly.• Check for the consistency of the paste. If you find it too thick, you can add a little water to adjust the thickness.• Set the bowl aside for a period of about 4 hours.• On medium flame, heat a non-stick tava and lightly grease it with ghee.• Using a ladle, pour some batter over the hot tava and spread it evenly, to get a 3 to 4 mm thick dosa.• Cover the dosa with a lid and cook one side over a slow flame, till the base becomes crisp and golden brown in color.• Remove the tousali from the tava and continue the process for the remaining batter.• For the churna, melt the gud in a saucepan and add in the green cardamom and grated coconut. Mix well.• Once done, remove it from the heat and allow the mixture to cool for some time.• Serve the tousali hot, with the churna.
Ingredients:
• 1 kg Tomatoes• 1/2 tsp Chilli Powder• 1/4 tsp Asafoetida• 3 tbsp Tamarind Water• 2 Pinches Turmeric Powder• 1 tsp Lemon Juice• Salt to tasteMake masala powder of:• 1-1/2 tsp Coriander seeds• 1 tsp Cumin seeds• 8 PeppercornsHow to make Tomato Rasam:
• Roast the peppercorns, coriander seeds and cumin seeds for a minute.• Grind them into a masala powder.• Chop the tomatoes into halves and put in 8 glasses of boiling water.• Mix the remaining ingredients and masala powder.• Boil again for 10 minutes.• Squeeze the tomatoes with the help of a spoon.• Boil for another 10 minutes.• Tomato Rasam is ready. Garnish it with chopped coriander.
Ingredients:
• 6 Red Tomatoes• 1 tsp Cumin Seeds• 3 tbsp Coconut, grated• 4- 5 Garlic Cloves• 1 tsp Chili Powder• Salt (to taste)• 1 tsp Rai (for garnishing)• 3 strands Curry Leaves (for garnishing)• Oil (for cooking)How to make Tomato Saar:
• Wash and boil the tomatoes. Remove from heat and let them cool down.• Now make a puree of the cold tomatoes. Set aside.• Put garlic cloves, cumin seeds and coconut in the grinder and make a smooth paste.• Heat oil in the pan and fry this paste in it.• Now, add tomato puree, salt and chili powder to it. Let it boil.• Garnish it with rai and curry leaves and serve.
Ingredients:
• 4-5 Tomatoes• 1/3 Cup split green gram dal (mung)• 1/4 tsp Split black gram dal (urad)• 1-1/2 tsp Cumin seeds• 2 Green chilies• 1-2 tsp Fresh coconut, grated (optional)• 10-12 Curry leaves• 1/4 tsp Turmeric powder• 1/4 tsp Asafoetida• 1 tbsp Oil• 1/4 tsp Mustard seeds• Salt to taste
How to make Tomato Kootu:
• Put tomatoes in boiling water and leave it for 5-7 minutes until tomatoes become soft.• Remove the tomatoes and let them cool.• Peel off the skin and keep aside.• Pour 2 cups of water in a pot.• Add green gram dal and boil well until dal becomes soft.• Drain the excess water from boiled dal.• Grind green chilies, 1-1/4 of cumin seeds, 2-3 curry leaves and coconut together into a paste.• In a shallow pan, put tomatoes and add turmeric, salt, and curry leaves.• Boil the contents for 8 minutes.• When done, add boiled dal & ground paste.• Mix well and boil again on low heat for 3-4 minutes.• Take off heat and keep aside.• In a small pan, heat oil and add mustard seeds.• When they start to crackle, add 1/4 tsp cumin seeds, split black gram, 3-4 curry leaves and asafoetida.• When dal turns slightly brown, take off fire.• Add this seasoning to the prepared tomato mixture.• Serve hot with rice.
Ingredients:
• 500g Tindora (Coccinia Grandis)• 1 tsp Urad Dal• 1 tsp Mustard• 3 green Chilies• Curry leaves (few)• 1 pinch Turmeric powder• 2 tbsp Tamarind pulp• Asafetida (little)• 3 tsp Oil• Salt to taste
How to make Tindora Chutney:
• Clean and wash the tindora. Chop them into very small pieces.• Heat oil in a pan; add the slit chilies, tindora and salt.• Cover with a lid and cook them for 5 minutes.• When they are done remove from the heat and let it cool.• Add tamarind, asafetida, and turmeric powder without adding water.• Finally season it with urad dal, mustard seeds and few curry leaves.
Suggestions:
Serve it with dosa and ghee rice.
Ingredients:
• 1 lb Glutinous Rice• 2 1/2 cups Coconut Milk• 2/3 cup Sugar• 1/2 cup Coconut FlakesHow to make Sweet Coconut Rice :
• Take a vessel and soak rice in water (overnight). Steam rice (soaked) for about 45 minutes.• Check if they are soft with no hard cores.• Spoon rice into saucepan; mix and heat sugar, coconut flakes, and coconut milk (at very low heat), until coconut milk is absorbed, stir frequently.• For better taste, serve it with sliced papaya or mangoes.
Suggestions:
Serve it with sliced papaya or mangoes.
Ingredients:
• 1 cup Spinach (Palak)
• 2 tbsp Cilantro (Coriander leaves)
• 1 cup Buttermilk
• 2 tsp Cumin Seeds (Jeera)
• A pinch of Asafetida (Hing)
• ½ tsp Black Pepper Powder
• 4 Green Chilies
• 2 tsp Vegetable Oil
• Salt (to taste)
• Water (as required)
How to make Spinach Tambli:
• Boil water ands blanch the spinach in hot water for 2 minutes.
• Drain the spinach and set aside to cool.
• Place the blanched spinach leaves in a food processor.
• Add green chilies, cilantro and black pepper. Blend to a puree.
• Transfer the spinach puree to a bowl.
• Add buttermilk and enough water to form a thick consistency.
• Heat vegetable oil in a kadai.
• Add asafetida and cumin seeds. Stir fry for 10 seconds.
• Add this mixture to the spinach mixture.
• Add salt to taste and mix well.
• Serve fresh with steamed rice.
Ingredients:
• 1 cup Basmati Rice• 2 cups Coconut Milk• 1 piece Cinnamon• 1 Clove• 1 Cardamom• 1 tsp Cumin Seeds• 1 tsp Ginger-Garlic Paste• 1 Onion (sliced)• 1 Tomato (sliced)• Salt (to taste)• 2 tsp Ghee• 2 tbsp Oil
How to make Spicy Rice:
• Heat oil in a pressure cooker and fry cardamom, cinnamon, clove, and cumin seed.• When cumin seeds start crackling, add in ginger-garlic paste. Mix well and cook.• Stir in onion and tomato. Heat well.• Add rice and cook for few minutes.• Stir in coconut milk and flavor with salt.• Put in ghee and cook covered for 10 minutes.• Garnish with coriander leaves.• Serve hot with onion raita and papad.
Ingredients:
• 1/4 cup Red Onion (chopped)• 3 red Chilies• 1/4 cup Coconut• 2 inch Tamarind• Asafetida (a pinch)• SaltTo Temper• 1 tsp Oil• 1/4 tsp Urad Dal• 1/4 tsp Mustard Seeds• Curry Leaves (a few sprigs)
How to make Raw Onion Chutney:
• Grind all the above ingredients to a smooth paste, with some water.• Prepare the tempering by heating oil in a pan and adding urad dal, mustard seeds and curry leaves.• Remove from heat when the seeds start to splutter.• Pour the tempering over the chutney and mix well.
Ingredients:
• 1 cup Ragi Flour• 1 cup Vegetable Stock• 2 Boiled Potatoes• 2 tbsp Green Peas (boiled)• 1 tsp Coriander Leaves• ½ tsp Pepper• ½ tsp Salt• ½ tsp Green Chilies (finely cut)• 1 tbsp Butter• 1 tsp Lemon Juice
How to make Ragi And Potato Soup:
• Heat up butter in a pan and stir Ragi flour with it.• Add vegetable stocks into the butter and Ragi mixture.• Grate potatoes and add the grated potatoes, green chilies, pepper, salt and mashed green peas into the pan and mix it properly.• Get the mixture to boil and then simmer it for 10 min.• Garnish it with lemon juice and coriander.
Ingredients:
• 14 oz sweetened Condensed Milk• 3 cup sweetened Coconut (flaked)• 2/3 cup Almonds (sliced)
How to make Quick Nariyal Burfi:
• Grease a 9x9 inch pan.• In a microwave safe bowl, mix by stirring continuously coconut and condensed milk• Cook in microwave on high for seven minutes, stirring every 30 seconds.• When coconut mixture is hot and boiling, add almonds.• Pour the mixture into the pan and smooth the top with a spoon.• Let it cool in refrigerator for one hour.• Once cool, cut it into one inch squares with a greased knife.
Pumpkin Halwa is a delicious Indian dessert recipe. Learn how to make/prepare Pumpkin Halwa by following this easy recipe.
Ingredients:
• ½ cup Ghee
• 2½ cup Milk
• 5 Cardamom pods (ground)
• 1 cup White Pumpkin
• 3/4 cup Sugar
• 50 gm Cashew Nuts
• 1 tbsp Rose Water
How to make Pumpkin Halwa:
• Mix milk, sugar and pumpkin.
• In a heavy bottomed pan, cook until the mixture becomes thick. Stir continuously.
• Add ghee to the mixture and continue stirring, until ghee separates from the pumpkin.
• Mix in cardamom, rosewater and cashew nuts.
• Spread the mixture into a flat greased tray and allow it to cool for 30 minutes.
• Cut into squares and serve.
Ingredients:
• 2 tbsp Vegetable Oil• 500 g Pumpkin• 1/2 kg Cauliflower (cut into small florets)• 1 Onion (chopped coarsely)• 4 Tomatoes (ripe, skinned and chopped)• 1/4 tsp Turmeric powder• Chili powder (pinch)• Salt to taste
How to make Pumpkin And Cauliflower Curry:
• Heat olive oil in a large saucepan; add the pumpkin, cauliflower and onion and sauté for about 3 minutes.• Put in the tomatoes and spices and season with salt.• Cover and simmer for about 20 minutes or until all the vegetables are tender, stirring occasionally.
Ingredients:
• ½ kg Tiger Prawns• 6 Garlic Cloves (crushed)• 1 tbsp Chilly Powder• ¼ tsp Turmeric Powder• ½ tsp Coriander Powder• 3 tbsp Oil• Salt (to taste)
How to make Prawn Fry:
• Heat oil in a pan and fry prawns, along with garlic, for 2-3 minutes.• Stir in chilly powder, turmeric powder, coriander powder, and salt. Cook until the prawns turn tender.• Serve hot.
Ingredients:
• 1 cup Basmati Rice (uncooked)• 2¼ cups Water• ½ tsp Salt• ¼ tsp Turmeric (ground)• ½ cup frozen petite Peas (thawed)• ½ cup Peanuts (dry roasted)
How to make Peanut Rice:
• Place a large pot on high heat and combine together basmati rice, water, salt and turmeric. Mix gently.• Boil the mixture and reduce the heat to low. Cover the pot and simmer for 20 minutes.• Add peas and peanuts to the rice. Stir.• Serve warm.
Ingredients:
• 4 cups Whole Milk• 3 tbsp Sugar to taste• ¼ cup Short/Medium Grained Rice• 1 tsp Ghee• 4-5 Raisins• Pinch of Saffron• 1-2 tbsp Nuts (1used Almonds, Pistachios and Cashews)• ¼ tsp Cardamom Powder
How to make Pal Payasam:
• Heat ghee in a sauce pan• Add chopped nuts along with raisins in the sauce pan. Set it aside when the raisins get plump and nuts turn reddish brown.• Roast rice for 2-3 min in the same pan over low heat.• Add milk to the pan now and let it come to boil over medium-high heat. Stir it occasionally so that the milk does not stick to the bottom.• It is better to use a non-stick pan, to make sure that the milk does not burn.• Once the milk is boiled add sugar to it and stir it. Reduce the heat to medium and cook until the milk has reduced to half.• Once the rice gets cooked and becomes soft and when the milk becomes half, the Payasam is done.• Add the rest of the ingredients and stir gently till the ingredients combine and then serve it garnished with the remaining nuts.
Ingredients:
• 2 Cups gram flour• 2 Cups ghee• 2 Cups sugar• 1-1/2 Cups water
How to make Mysore Pak:
• Melt one cup ghee in a pan.• Add gram flour and fry it over low heat until light brown.• Take a heavy bottomed sauce pan.• Add sugar and water. Boil until it becomes sticky syrup.• Add gram flour and put over medium heat, stir continuously.• Add the remaining ghee and mix properly.• When the mixture starts leaving the corners, take it out and spread into a greased tray.• Cut into squares or triangles with a sharp knife.
