Bombay Karachi Halwa

Ingredients

Sugar-100 gms

Water-1/4 cup

Corn starch-1/8 cup(Heaped)

(diluted with little water)

Ghee-1/4 cup

Cardamom powder-1/2tsp

Chopped nuts-1tbsp

(cashew nuts,pista & melon seeds)

Yellow food colour-a pinch

Lime juice-1/2tsp

Method
Mix sugar,food colour,cardamom powder,lime juice & water.Give a boil & keep it aside.Heat a non stick pan add 2tsp of ghee & diluted cornstarch & mix in a low flame till it becomes slightly thick.Switch off the flame add hot sugar syrup little by little & mix it well till no lumps are formed.Now lit the stove & add remaining sugar syrup & nuts, keep mixing in medium or low flame .Once it starts thickening slowly keep adding the ghee, mix till it leaves the sides of the pan.Pour it on a plate.Cool & cut it.

Note:Pl. follow the method carefully otherwise your halwa will form lumps.Use low or medium cooking.This is the minimum measurement used to get at least 8 pieces.

Thanks Vahrehvah Chef but I made slight changes from your recipe.

Aval (Poha) Dosa

Ingredients

Long grain rice or Idly rice-1 cups

(I used long grain)

Aval-1/2 cup

Cooked rice-1/2 cup

Urad dhal-1/4 cup

Methi-1/2tsp

Salt to taste

Oil-to make dosa

Method

Wash & soak rice,methi & urad dhal together for 3 hrs & aval separately.Grind rice,aval & cooked rice together to a smooth paste.Add salt & let it ferment overnight.Next day make dosa as usual.

Note: Close & cook it only one side.

Tofu Tikka

Ingredients for marination

Tofu cut into cubes-15

Mushroom cut into half-3

Curd-2tsp

Ginger & Garlic paste-1tsp

Red chilly powder-1tsp

Salt to taste

Kastoori methi crushed-1tsp

Yellow food colour-a pinch(Optional)

Roasted jeera powder-1/2tsp

Other Ingredients

Cubed lettuce,capsicum & onion

Oil-to toss tofu & vegetables

Roasted jeera powder,lime juice,Kala namak &Chatmasala to sprinkle on top as garnish

Method

Mix all above ingredients for marination.Keep it for 1 hrs.Heat a pan toss the tofu & mushroom till its slightly brown on all sides & cooked.In the same pan toss the vegetables.Arrange it on a skewer.Sprinkle roasted jeera powder,lime juice,Kala namak & Chat masala on top & serve.

Tips:You can also grill the tofu & mushroom,if you don't want to use oil.

Carrot & Peas Soup

Ingredients

Carrot-1 big

Frozwn peas-1/2cup

Onion-1/4

Garlic-1

Milk -1 0r 2 cups

Salt & Pepper to taste

Italian seasoning-1/4tsp

Butter-1tsp

Corn flour diluted in water-1tsp

Cheese for garnish (Optional)

Method

Grind carrot,onion & garlic to a fine paste.Heat butter in a pan fry the paste till raw smell goes off.Add water & cook it for 2 minutes.Strain it ,now add milk ,peas & seasoning to the strained mixture.Give a nice boil,pour the corn starch to thicken.Garnish with cheese & serve it hot.

Tomato & Corriander chutney

Ingredients
Onion -1/2
( i used white onion)
Green chillies-2
Tomato-1/2
Coriander leaves-1 handful
Garlic-1
Salt-to taste
oil-2tsp
For Tempering
Mustard-1/4tsp
Jeera-1/4tsp
Channadal-little
uraddal-little
Red chillies-1
Hing-a pinch
Curry leaves-little
Method
Heat 1 tsp of oil fry onion,green chillies,coriander leaves,tomato,garlic & salt.Cool it and grind it to a smooth paste.Heat 1tsp of oil and temper it.Your chutney is ready to eat.Serve it with idly or dosa.

Moth Bean & Parsley Kabab

Ingredients

Soaked overnight Moth bean(Turkish or Dew Bean)-1 cup

Whole cashew nuts-15

Chopped parsley-1/2 cup

Green chillies-2

Chopped onion-1/4

Ginger-1/4''

Jeera-1tsp

Salt to taste

Besan just for binding

(I added 3tsps)

Oil-to deep fry

Method

Grind ginger,green chillies & moth beans to a thick coarse paste.Add parsley ,onion,cashew nut,salt & jeera,mix it well .If your mixture is watery add besan to make it thick.Make small balls insert a whole cashew nut,cover it well & deep fry it till golden brown & crisp.Serve it with any dip.

Mixed Dal Murukku Recipe / Dal Murukku Recipe

Mixed Dal Murukku

Ingredients

Rice flour-2 & 1/4 cup

Yellow moongh dhal-3/4 cup

Urad dhal-1/4 cup

Channa dhal-1/4 cup

Salt to taste

Red chilly powder-1tsp

Jeera/ Cumin1tsp

Hing-1tsp

Melted butter- 2 & 1/2 tbsp

Oil-to fry muruku

Method

Dry roast moongh,urad & channa dhal separately till its just hot.
Cool & grind to a very fine powder in mixi.
Now mix all above ingredients together in a bowl,pour water & make a soft dough.
Fill the dough into a murukku press,press it directly in the hot oil.
In medium flame fry until they are golden brown colour.
Drain them on a paper towel,cool & store it in a air tight container.

Thanks for visiting !

Parsley Chutney

Ingredients

Parsley-a hand full

Coconut-a hand full

Green chillies-1

Salt to taste

Oil-1/2tsp

Jeera-1/2tsp

Coriander seeds-1/2tsp

Urad dhal-1/2tsp

Channa dhal-1tsp

Garlic-1 (Optional)

Method

Heat oil in a pan fry jeera,dhals,coriander seeds,garlic,green chillies & parsley till light brown.Cool & grindit with salt & coconut to a smooth paste.Tempering is optional.

Tomatillo Kootu

Ingredients

Split moongh dhal(with skin)-1/3 cup

(cooked with 1/4tsp of turmeric)

Tomatillo cubed-3

Salt to taste

Fry in 1/2tsp oil & make a smooth paste

Coconut-1tbsp

Coriander seeds-1tsp

Red chillies-1

Ginger-1/4''

Mustard-1/4tsp

Cumin-1/2tsp

Methi-6

Tempering

Coconut oil-1tsp

Mustard ,jeera & curry leaves-little

Method

Cook the tomatillo & ground paste with the dhal.Cook it till tomatillo are cooked.Temper it.Serve it with hot rice.

Butternut Squash & Almond Kheer

Ingredients

Chopped butternut squash-1 cup

Blanched almonds-15

Milk-Required quantity

Cardamom powder-1/2tsp

Saffron diluted in warm milk-a pinch

Sara parupu(chironji)-1tsp

Ghee-6tsp

Method

Grind butternut squash & almond with little milk to a smooth paste.Heat ghee in a pan fry the ground paste till raw smell goes off.Add sugar & cook it till its a bit thick.Switch off mix saffron & cardamom powder.Cool & store it in fridge.Take 2 or 3 tsp of paste for 1 glass of cold milk mix it well.Check for sugar & garnish with saraparupu.Serve it cold

Note:You can also cook the paste along with milk.This way you can served it hot.