Reciepe World

INGREDIENTS

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Ingredients
Directions

Ingredients
Directions

Ingredients

3 TB butter or margarine
1 TB garlic, chopped
1 TB ginger, grated
1/2 cup shallots, diced

1 tsp. kopan masala
1 tsp. roasted chili powder
1 tsp. curry powder
1/2 tsp. turmeric

1 cup potato, small dice
1 cup tomatoes, diced
4 cups vegetable stock
4 oz. fresh wide egg noodles, chopped into 2-3" lengths
1/2 cup chopped spinach
1 TB soy sauce
salt and pepper to taste

Heat butter or margarine in pan and saute ginger, garlic, and onions for 1-2 minutes or until slightly translucent. Add spices and cook for one more minute. Add potatoes, tomatoes, and stock and bring to boil. Add egg noodles and cook for 5 more minutes or until tender. Add spinach and cook until wilted, about one minute. Make sure potatoes are tender, add soy sauce and salt/pepper to taste, and serve.

Kopan Masala:

4 TB coriander seed
4 TB cumin seed
20 cardamom pods, outer husk removed
20 cloves
2 cinnamon sticks
1 tsp. black peppercorns
1/4 tsp. freshly grated nutmeg

Add all spices (except nutmeg) to pan and toast over low heat until aromatic. Be careful not to brown the spices too much, just a slight toasting to release the flavors. Remove spices from pan, add nutmeg, and grind in a spice grinder or coffee mill.

Ingredients

3 cups water
230gms carrots (scraped and cut into 2"long sticks)
11/2 tbsp mustard seeds
1/2 tsp chili powder
1/8 th tsp each ground mace, cloves and cardamom
2tsp salt
1/4 th cup shredded jaggery (gur)
1/3rd cup mustard oil

• Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.
• Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour).
• In a bowl mix the mace, cloves, cardamom, salt and jaggery.
• Add the carrots and toss to mix. Transfer to a sterilized glass jar.
• Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.
• Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.

Ingredients :

For Chicken
3 1/2 lb./ 1 1/2kg Chicken
1/8 tsp Ground turmeric
1/2 cup Sour cream
1 cup Crispy fried onions
2 tbsp Garam masala
1 3" cinnamon sticks
1 tbsp Brown mustard seeds
3 Star anise
3 Cloves
2 tbsp Cumin seeds
5 Small green chilies
5 cloves Garlic
2 tsp Paprika
Salt to taste

For the Rice cooking
4 cups Rice, washed
3 Clove
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins
2 tbsp Vegetable oil
100g Butter or Gee
Some mint leaves
Salt to taste

Method:
For Chicken
Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours.
Mix crispy onions with garam masala and set aside.
Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chilies. Set aside.

For the rice
Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.
Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds.
Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is cooking)
Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.
Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. (must have at least 2 layers).
Ready to Serves.

Ingredients :

1 pound potatoes
¼ tsp turmeric
a small pinch hing
1tsp chilli powder
½ tsp urad dal
¼ tsp mustard
3 tsp cooking oil
1 tsp salt to taste

Method :
Dice potatoes with skin.
Heat oil in a pan and put the mustard.
When they crackle, add urad dal, hing, turmeric and the diced potatoes.
Allow it to simmer and add salt and allow it to cook until the potatoes turn light brown.

Ingredients

675gms / 11/2 lb. Green Aam (Mangoes)
575gms/11/4lb Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder

• Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
• Add sugar and salt and mix well in a large bowl.
• Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
• Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
• Shake the jar at least once a day.

Ingredients :

1 apple
1 orange
1 mango
1 pear
1 cup watermelon
1 banana
1 cup honey dew melon balls
1 tsp chaat masala
½ lemon juice
Salt for taste

Method :

Cut fruits into cubes.
Mix all the ingredients in a serving bowl.
Add salt and chaat masala for taste.

Ingredients :

250g Pani Puri or gol gappa
125g black chickpeas
100g steamed bean sprouts - optional
125g potatoes, boiled and mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani puri masala
Mint chutney
Tamarind chutney

Method :

Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney.
To eat, dip each gol gappa into the prepared water and eat.

Ingredients
1 teacup besan
3 teacups thin buttermilk
½ tsp haldi powder
¼ tsp asafoetida
4 green chillies
½" piece ginger
salt to taste

For garnishing
3 tbsp oil
1 tsp mustard seeds
2 pinches asafoetida
3 tbsp coriander, chopped
3 tbsp grated fresh coconut

Method:
Make a paste of the green chillies and ginger.
Combine the besan, buttermilk, haldi powder, asafetida, green chilli paste and salt properly.
Heat the mixture and keep stirring constantly.
When very thick, test by spreading a little paste on a plate.
If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.
When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
Cool and cut in about 50 mm. (2") strips. Roll up the strips (like small Swiss rolls) and keep on a plate.
Heat the oil in a vessel and sauté the mustard seeds.
When the seeds crackle, take out from the fire, put the asafetida and pour over the arranged rolls.
Decorate with the chopped coriander and grated coconut
Ready to serve.

Ingredients :

1 cup chana dal
1 cup urad dal
1 cup moong dal
4-5 green chillies
Little ginger
Salt to taste
Oil for greasing

Method :

Wash and soak all three dals at least 4 hours.
Grind the dals and green chilies to a smooth paste. Mix salt.
Allow it to ferment in a warm place for at least 6-8 hours.
Grease and steam the batter for 15 minutes
Heat little oil, put mustard seeds. When it crackles put little sugar and little lemon juice.
Serve hot.

Ingredients :

2 potatoes scrubbed & boiled
1 small cauliflower
1 tsp coriander finely chopped
5-7 mint leaves finely chopped
1 tiny green chilli finely chopped
½ tsp chaat masala
Salt to taste
½ tsp lemon juice
2 tbsp oil

Method :

Do not peel potatoes.
Cool and chop into chunks.
Clean and break cauliflower in medium sized florets.
Dip in boiling hot water for 5 minutes.
Drain and keep aside.
Heat oil in a heavy pan.
Fry chunks of potato and cauliflower some at a time.
Fry to a crisp golden brown.
Drain and keep on kitchen paper to soak excess oil.
Take all ingredients in a large bowl.
Add fried piece of potato and cauliflower.
Toss with a fork till pieces are well coated with seasoning.
Ready to serve.

Ingredients:

Corn      2 cups, pre-cooked
Onions    2 finely chopped
Green chilies    1 chopped
Potato      5 pre-boiled

Dressing:

Chilly sauce   1/2 teaspoon
Tomato sauce   1 tablespoon
Cream cheese   2 cups
Coriander leaves  2 tablespoons, chopped
Salt and pepper   To taste

Method :

• Take corn with 1/2 a cup of water and cook on high for 5 minutes till the corn is cooked.
• Take the potatoes with 2 cups of water and cook for 9 minutes on high while covered.
• Peel and dice the potatoes and allow it to cool.
• In a separate bowl mix well all the dressing ingredients, the potatoes and the corn and serve.

Ingredients :

2 cups maida
2 peeled & grated Apples
2 tsp baking powder
1 tsp cooking soda
1/2 cup butter
1 cup fine sugar
6 tsp Milkmaid
A pinch of salt
½ tsp rose essence/colour
2 tsp kishmish

Method :

Mix & Seive maida, baking powder & cooking soda 2 times.
Beat Butter & Sugar for 5 minutess.
Add grated apples, kishmish & rose colour to it, beat again for 2-3 minutes.
Then add Maida, Baking powder, cooking soda to it & beat another 2-3 mins.
Grease a baking dish with ghee & sprinkle little maida.
Pour the batter in a baking dish & allow it to bake for about 40 -45 min at 350 F.
Let it get cool & serve.

Ingredients :

2 cups suji
1½ cup sugar
1 cup curd
1 cup cream
½ cup milk
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence

Method :

Sieve Suji &, baking powder & baking soda into the mixing bowl.
Add curd, cream, sugar & vanilla essence into it & mix well.
Pour the mixture into the baking bowl, preheated for 2 minutes at a temperature of 100C & well oiled at sides.
Bake for 20 minutes. Ready to serve.

Ingredients :

For chole :

1 small can of garbanzo beans
½ tsp of ginger paste
½ tsp of garlic powder
1 tsp of cumin seeds
2 tbsp of oil
2 tbsp cilantro (coriander leaves)
6-7 mint leaves
½ tsp of turmeric powder
½ tsp of chilly powder
2-3 bay leaves
2-3 cloves
½ tsp garam masala
1 medium sized onion, finely chopped
1 big tomato
1½ cup of water
Salt to taste

For Bhaturas :
1 can of Pilsburry unbaked country biscuits only
1 cup of oil to deep fry the bhaturas

Method :

For the Bhaturas :

Pour the oil in a kadai. Wait until it is well heated up.
Open the Pilsburry biscuit can by twisting it. There will be already made mounds and roll them into 5-6 inch sized bhaturas.
Fry them in oil. Put them in an aluminium foil wrapped around a plate.

For the Chole :

Take 2 tablespoons of oil in a pressure cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
Now add bay leaves and cloves. Add diced onions. Fry them till they are light brown.
Now add the rest of ingredients including water except the cilantro and mint leaves.
Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
After that Transfer the Chole into a serving Bowl and garnish with cilantro and mint leaves just before serving.
You can also garnish with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Ingredients :
½ teacup milk
1 tbsp flour
2 cloves garlic, crushed
4 tbsp grated cooking cheese
4 tbsp grated table cheese
2 green chillies, chopped
6 to 8 bread slices
2 tbsp butter
salt and pepper to taste

Method :

Heat the butter in a vessel and sauté the garlic for a few seconds.
Put the flour and sauté again for ½ minute.
Put the milk, ½ teacup of water, the table cheese and 3 tbsp of the cooking cheese.
Keep on stirring until the mixture becomes thick.
Put the chopped green chillies. Toast the bread slices.
Apply a little of the chill mixture on the toasts, sprinkle the balance cooking cheese on top and grill until it becomes golden in colour.
Cut into pieces and serve hot.

Ingredients :
4 cups maida
3 tbsp Bengal gram flour
1 tsp black gram dal
3 tbsp soji
1 cup coconut gratings
6 tsp ghee
½ tsp mustard seeds
2 red chillies
6 green chillies
1 small piece ginger
4 tsp oil
2 sprigs curry leaves
salt to taste
asafoetida water
oil for frying

Method :
Sieve maida. Prepare dough for puris by stirring salt in ½ cup of water and adding ghee and sufficient quantity of maida.
Knead properly. Cut curry leaves, green chillies and ginger.
Prepare a blend of coconut gratings, chopped ingredients, salt and asafoetida water.
Season with mustard, black gram dal, red chillies and curry leaves in oil.
Combine rava and Bengal gram flour with it and keep aside.
Shape small part of the dough into balls, and roll them into puris.
Put a pellet of dough on each puri and cover in fully by gathering up the edges.
Roll again into biscuit puri.
Finish thus with all the puris and the blend.
Deep-fry them in hot oil, till it turns golden brown and crispy.

Ingredients:

cooking oil
pepper, thinly sliced.
1 cup besan
½ cup rice flour
1 tsp chilli powder
1 tsp ghee
a small pinch hing
¾ tsp salt
vegetables like cauliflower, eggplant,
potato, onions, green bell

Method:

Make a batter with besan, rice flour, chilli powder, hing, ghee, and little salt.
Coat the vegetables in this batter and deep fry in oil.

Method :
Curds are required at the rate of cup per 4 to 5 vadais.
To the curds add minced ginger, chopped green chillies and salt, according to taste.
Soak black gram bondas or masal vadais in it, when cool.
Season with mustard and curry leaves in oil.
Keep aside and serve after an hour.
If thayir vadais are required immediately, dip the hot masal vadais/ black gram bondas in cold water first, take them out in 2 minutes and then drop into curds, previously seasoned as above. (Don't drop bondas/vadais in curds, when they are hot.)

Ingredients :

1 loaf of machine sliced bread
1 cup green mint chutney
100 gms butter
1 cup tomato sauce

Method :

Trim crust from all the sides of the bread and make it even. Four slices of bread make one set.
Apply butter to two slices of bread and sandwich it.
Apply green chutney to one slice bread and top it, turn the full three slices, apply tomato sauce and top it.
Press well and cut into long stripes or triangle shapes.
Ready to serve.

Ingredients :
1 beetroot
¼ pav shelled green peas
5 green chillies
½ pav rava
1 tsp Bengal gram dal
1 tsp black gram dal
4 potatoes
1 red chilli
½ tsp mustard seeds
2 garlic cloves
4 tsp oil
ghee for roasting
salt to taste

Method :
Wash potato. Boil. Peel and keep aside.
Boil peas separately, till it becomes tender.
Scrape off the beetroot skin.
Wash and grate. Kept aside the gratings.
Prepare seasoning in frying pan with red chillies, Bengal gram dal and black gram dal in oil.
Add beetroot gratings, chopped green chillies, boiled peas, garlic cloves (peeled and crushed) to the seasoning and cook for sometime.
Take out from flame.
Mash potato in it, add salt and prepare the cutlet blend.
Shape portions of the blend into slightly elongated balls, flatten by pressing with fingers.
Dust with rava. Roast both sides of the culets on a hot dosa pan, smeared with ghee, 4-5 at a time.

Ingredients :

4 aloo
4 green chillies
A handful fried peanuts
Salt to taste
1 onion
¼ cup oil

Method :

Chop the onion into fine pieces.
Boil potatoes peel the skin off & mash it.
Add this to the onion along with chopped green chillies salt & lightly powdered peanuts.
Mix all this and make small balls from these & press each of them lightly to form a circular shape.
Sprinkle oil on tava, add these tikkis to it, sprinkle oil as desired and fry them on the tava.

Ingredients :

2 boiled potatoes
1 cup puffed rice (Pori in Tamil)
A pnch turmeric powder

For Omapodi :

1.5 cups besan flour
½ rice flour
Salt, hing
½ tsp chilli powder
Oil

For Sweet Chutney :

Tamarind ping pong ball size (soaked in warm water)
3 to 4 tsp jaggery
2 Dates (optional) (seeds removed after soaking in warm water)

For Green Chutney :

A small bunch coriander leaves
½ bunch mint leaves
1 or 2 green chillies
Salt (very little)

For red chutney :

1 big tomato
½ onion
¼ tsp saunf
Salt (very little)

For Garnishing :

Slices of Onion
Slices of Tomato
Coriander leaves chopped
Chat Masala powder - a pinch

Method :

Prepare Omapodi by mixing all the above ingredients with little water into a stiff dough and then by passing them into hot oil through a presser with small holes. Remove and drain when fried.
Grind sweet chutney with ingredients mentioned above by adding water.
Grind green chutney with ingredients mentioned above by adding water.
Grind red chutney with ingredients mentioned above by adding water.
Now take a bowl add Pori, Smashed potatoes, Omapodi (broken to very small pieces) turmeric powder and mix well.
When well mixed, pour all chutneys one by one mixing very well.
Finally garnish with above mentioned items.
Transfer to serving plate and serve immediately else it will become soggy.

Ingredients :

4 potatoes
1 carrot
½ cup green peas
1 onion
4-5 hot pepper, chopped
Juice from one fresh lemon
¼ tsp grated ginger
20 slices of brown bread
Oil for frying
Salt to taste
Chopped coriander

Method :

Boil Potatoes, remove skin and mash them coarsely.
Chop carrots fine and cook (Microwave) it along with green peas till tender. Mix together.
Chop onion and hot pepper fine.
Heat little oil and saute till the former is transparent and then add hot pepper and ginger.
Remove from fire; add this to the potato mixture along with, coriander, salt and lemon juice.
Mix well and make 20 small lime size balls. Keep them aside.
Keep a plate of water ready and barely dip the ends of bread slice on both sides.
Press it between your palms and squeeze the excess water out without spoiling the shape of bread slice.
Now place a potato ball inside and fold the bread over and press it like you make a snowball.
Do the same with all bread slices. Deep fry a few at a time.

Ingredients :
For the dough :
1½ teacups maida
1½ teacups gehun ka atta
½ tsp salt
1 tsp melted butter or ghee
a little milk

For the stuffing :
2 teacups finely chopped
boiled vegetables
(cabbage, cauliflower, green peas,
French beans, capsicum)
1 onion, chopped
2 potatoes, boiled and mashed
2 green chillies, chopped
½ tsp chilli powder
2 pinches garam masala
2 tbsp coriander, chopped
2 tbsp ghee
salt to taste

Method :
For the dough :
Combine the maida, gehun ka atta, salt and butter. Put enough milk and make soft dough.
Knead the dough properly and keep aside for at least 15 minutes.
Divide the dough into 12 equal portions. Apply a little flour and roll out into rounds.
Cook each round very lightly on a tava and keep in a folded wet napkin.

For the stuffing :
Heat the ghee, put the onion and cook till it becomes soft.
Put the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.
Take out and keep it cool.

How to proceed :
Keep 2 tbsp of the stuffing in the centre of each dough round and fold like an envelope from all the corners.
Put the round on a tava with the open edges at the bottom. Cook for a few minutes, turn over on the other side and cook again till it becomes crispy.
Repeat the same procedure for the remaining rounds.
Ready to serve.

Ingredients :

4 teacups spinach, finely chopped
2 onions, chopped
2 green chillies, chopped
4 tbsp paneer, crumbled
2 tsp oil
salt to taste

Method :

Heat the oil and sauté the onions for ½ minute. Put the green chillies and sauté for another few seconds.
Put the spinach and cook for a few seconds.
Drain the water. Put the paneer and salt.

Ingredients :

2 teacups maida
2 potatoes, boiled
2 pinches pepper powder
½ teacup milk
2 pinches saffron
2 tbsp melted ghee
½ tsp salt
ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.
Mix the flour, pepper, ghee and salt properly.
Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.
Knead and dough properly. Leave aside for 1 hour.
Roll into small puris and deep fry in hot ghee till they puff up.
Ready to serve.