Fast chocolate cake

Fast chocolate cake
- Bindu Mohanan
2 cups flour, 1 1/2 cup pwd sugar, 4 eggs, 2 small tps baking pwd, 1/2 tsp vanilla essence, 1/2 tsp clove pwd 1/2 tsp lemon zest, tutti frutti 1 pckt 1/2 cup unsalted butter, pinch of salt. Coco pwd 2 tbsp.

In a bowl add the tuti fruit , flour, bakg pwd, clove pwd, lemon zest, pwd sugar and mix well. Salt. Mix them well. Add the coco pwd too.

Beat four eggs frothy . add the wet ingredients to the dry ones.  Eggs and butter into batter and mix them add little.milk to make it a little runny.

Take a non stick vessel.and smear it with ghee. And pour the cake.mixture.  heat the rava for 10/min and keep the non stick vessel on it for 20 min on fast fire and 40 min on slow fire..to check insert the knife if comes clear cake ready.😋😋😋😋😋😋

Raw jackfruit bhaaji: Variant 5

Jackfruit vegetable
- Farzana Shaikh
Cut jackfruit in bite sizes...cut lots of onions........ginger garlic paste, bay leaves, garam masala powder, chilli powder, turmeric powder, coriander powder, cumin powder ...salt , fry the onions
Into a big vessel with lots of oil.....add ginger garlic paste...then all the dry masalas...alongwith little water...so that it does not burn or stick at the bottom of the vessel....fry the masalas till it gives out the oil.......then add the jackfruit....add little water...mix well....let it simmer for 1 hr....and make it dry...or semi dry...as per your choice....add coriander on the top......eat it with chapatis.....😋😋😋

Jackfruit seeds curry: Variant 3

Jackfruit seeds bhaji,
Sangita Kalarickal's Mom's recipe:
Clean seeds and scrape off the brown skin wash.
Cut seeds into small pieces, cook and add salt.
Then ulliyum mulakum kaachuka..(i.e. heat oil, fry chopped onions, add chilly pwdr, fry a wee bit).
If  you want to add drumstick and dal add cooked drumstick and dal. Then ulliyum mulaku kachuka, Finish by adding scraped coconut.

Kerala biryani

Kerala biryani
- Bindu Mohanan
1 kilo chicken, curd, ginger garlic paste,8 big onions, 5 tomatoes, red mirchi pwd, haldi pwd, garam masala, dhaniya pwd, corriander leaves, pudina leaves, akka masala green mirchi. Pepper pwd. Salt to taste.

Method; cut the chicken into small pieces add curd ginger garlic paste mirchi pwd haldi pwd and garam masala pwd pepper pwd and marinate for an hour. Salt too.
Kismis and cashew

Heat oil and fry the pieces of chicken till golden brown. And keep it aside.

Now cut the onions in lengthy pieces and fry them in the oil till golden brown . add the tomotoes and saute it well till the oil comes up. Add green chillies. And all the pads and mix them well till the  oil.is ozing..now add the fried chicken into it and mix them well..don't forget to add kadipatta.keep.the lid closed for 10 min. Now add the corriander leaves and pudina .

Rice; Kerala neyy chor...or small rice not basmati

Take rice cooker put the rice and cook.

Take ghee add kismis and chew nuts and pour on the rice and.mix them.well.  same way pour ghee and add the akka gram masala and pour them.on the rice and mix

Presentation: take the chicken curry on the plate and add the rice and serve

Yummy biriyani😋😋😋😋😋

Jackfruit seeds curry: Variant 2

Jackfruit Seeds curry
- Anu
Pressure cook  jackfruit seeds and tuvar dal  salt .haldi. chilli pwdr and onion too. 3 whistles thn grind coconut , Haldi pwdr, Chilli pwdr to a fine paste and add to the dal. Let it simmer and thn fry mustard seeds and red chilies.  Add kadipattha too

Jackfruit seeds curry: Variant 1

Jackfruit seeds  kerala style
- Anu
Clean and cut seeds length wise. Add salt  Chilli pd  haldi pd and  pressure cook 2-3 whistles . Thn add grated coconut. Garlic . Kadipattha and lastly add coconut oil

Raw jackfruit bhaaji: Variant 4

Jackfruit Bhaji
- Sujata Maselkar
Pressure cook and cut into pieces. Heat oil. Give methi ka tadka. Add haldi and jackfruit. Let it cook on slow gas covered. Add all dry masalas. Dhaniya powder chilli powder amchoor salt. Cook well. Add lots of dhaniya.switch off the gas

Raw jackfruit bhaaji: Variant 3

Jackfruit Bhaji
- Aparna Rao
  Pressure cook jackfruit, cut into pieces. seasoning- chana dal, udad dal, peanuts, ginger, green chillies, akhi mirchi, kadi patta, hing, haldi, tamarind paste- add in chopped jackfruit, stir well, cover and low flame cooking for 5-7 minutes. Eat with rice and the dahi mirchis... Yummmmmmmmmm

Raw jackfruit bhaaji: Variant 2

Jackfruit Bhaji
- Sujata Maselkar.
Pressure cook. Cut into pieces. Fry n keep aside. Now make the usual kaanda tamatar adrak lehsun masala and add fried jackfruit. Mix and cook well till it blends. Garnish with coriander. Looks like mutton.

Raw jack fruit bhaaji: Variant 1

kaccha jack fruit bhaaji
- Vaishali Damle
-To clean the jack fruit - Oil the knife and cut the jackfruit into big pieces and pressure cook with 2-3 whistles. Afterwards it is easy to remove the skin. Jackfruit bhaaji
Take Small/ medium kaccha jackfruit. Cut into big pieces with the help of knife on which oil is applied.  Pressure cook with 2-3 whistles.  Later remove the skin or scoop out the boiled portion leaving the skin. Cut into fine pieces. In a kadai take oil 2-3 tbsp or even more, add rai, jeera, haldi, hing and pieces of red chillies and lasun(optional) along with  kadipatta and groundnuts. Stir for sometime and then add jackfruit. Add grated coconut and salt and chilli powder according to taste and jaggery.  Garnish with coriander and more grated coconut

Masala for Jackfruit Bhaji - dhania jeera powder and also goda Masala. I usually use K-pra goda Masala

Shami kabab: Variant 3

Shami kabab
- Farzana Shaikh
Take 1 kg mutton..wash rinse...keep aside.....take chana dal 3/4 cup..(washed)....add ginger, garlic, red chillies dried, black pepper, cinnamon, cloves, cumin seeds, cardamom, salt.. Boil together till the mutton becomes tender....dry the whole water by heating the ingredients....remove the flesh from bones (when the mutton becomes little cold)..because boiling mutton  with bones gives a good taste to the minced mutton......grind the ingredients together....and then make small small cutlet shaped kababs....dip in the beaten eggs...n shallow fry the kababs....have with minced green chutney and onions.........with pav......yummy...😋😋😋

Shami kabab: Variant 2

Shami Kabab:
-Shabana
- Wash and completely drain off the mince water and let it sit in the strainer
- boil chana dal till half cooked (150 to 200 gms for 1 kg mince- chicken or mutton)
( prior to boiling soak it for couple of hours)
- In a vessel add the mince, half cooked dal
- add whole red chillies, garam masala pdr, salt, 2 big coarsely chopped onions
- some mint leaves
- let it cook in its own water ( keep covered on medium heat)
- when done, let it cool
- grind it( do not water or very little water to grind into fine dough consistency ) ( could alternate using little lemon juice to grind)
- when done, add finely cut coriander leaves, some mint leaves, fine green chillies( opt), finely cut onions( opt), 1-2 beaten egg, red chiili pdr and garam masala pdr( depending on your taste buds)
, lemon juice ( if not used at time of grinding)
- mix well, shape them into kabab and coat them wz beaten egg( mix in red chiili pdr and salt) and bread crumbs ( opt)
- shallow fry and enjoy as snack or enjoy with roti or naan
( can even shape them and spread them separately on a tray( so they don't stick to one another) 
- put them in freezer, when frozen, take the tray out, separate them and bag them together( this way they wont stick to one another, and u can easily take one and fry it)
😊😊

Shami kabab: Variant 1

Shami kabab 
-  Sujata Maselkar
- 1 kg mutton mince, 3/4 cup chana daal soaked in water for some time. Add  3-4 whole red chillies lots of ginger garlic whole garam masala laung black pepper cinnamon jeera tej patta and salt. Add all this in pressure cooker. Add just enough water for all to cook. Pressure cook. This should be absolutely dry. If water is left remove it in non stick pan and dry it till all water evaporates.grind this in a mixie to a fine paste. Add finely chopped onions grn chillies and coriander. Add lemon juice. Mix well. Make kababs n shallow fry. If you want dip it in beaten egg and fry but i prefer without it for original taste. If its soggy u can even dust it with cornflour and then shallow fry. Serve with green chutney.

Padval n Chana dal

Padval n Chana dal
- Sheba
Padval( snake gourd) cleaned n chopped.
Chana dal (soaked at least for half hour and then boiled with a pinch of turmeric n salt.)
Onions chopped fine
Garlic 3 or 4 pods (crushed coarse)
Green chillies slit lengthwise as per ur taste .
Method:
Oil in khadai, add mustard seeds, then crushed garlic and onions ,Curry leaves once onions  translucent add the chopped Padval n cook.
In the mean time grind some coconut with Jeera n green chillies and keep aside. Once the Padval is half done add this coconut mixture n cook ...add the boiled dal evaporate any excess water. 😊
This is very common recipe for us Mallus ...my sis makes the same veggie with bottle gourd too...tho I haven't tried it.😁

Cutlets

Cutlet Recipe
-Sheba Vasudevan
Meat ...(I prefer to boil and shred the meat rather than buy minced-
I some how find it different in taste )
Potatoes boiled n mashed
Onion chopped fine
Ginger chopped fine
Green chillies chopped
Curry leaves a handful
Coriander leaves chopped fine.
Method:
When u boil the meat whether ready mince or cooking the meat add whole garam masala, cinnamon, cardamom, black pepper and some cloves...when making with ready mince...do fish out the masala....its not nice biting into them...😁😁
Oil in kadhai, saute the onions,ginger and green chillies and curry leaves  add the minced meat n mix well. I also add a bit of pepper powder n garam masala for taste...not much plz...    Then add the mashed potatoes n coriander leaves n mix well..take off the stove.
Keep aside and while it cools, beat an egg with a pinch of salt n pepper. And make the bread crumbs...
Take the cooled meat potato mixture n shape the cutlet's into round or oval shapes; dip into egg then roll into bread crumbs n shallow fry them....
Extra comments :
I usually make them.n keep.them in containers n freeze them. Take n fry when u like...
My meat mixture is always slightly more then the potato and I tend to like more onions. 😊

Aloo Muttor Biryani

Aloo Muttor Biryani

- Shabana

- slice three big onion and fry in oil
- add whole garam masala
- when onion almost crispy brown, add 4 big tomatoes cut into small pcs
- add aloo and muttor
-  Add salt, red chilli pdr, haldi, dhania jeera pdr, garam masala pdr
- cover and let it cook
- in another vessel, boil rice and drain
- spread the masala on bottom and spread boiled rice on top,
- sprinkle milk, ghee and some color
- cover and cook on low flame and give dum
- opt: decorate with boiled eggs

Padval Raita

Snake Gourd Recipe
- Aparna Rao
- Ingredients - Snake gourd, curd, green chillies, coriander, mustard, methi, rai, jeera, hing, curry leaves. Grind together a spoon of Mustard and Methi seeds- 1 spoon mustard, 1/4th spoon methi... Just for taste- too much methi will make it bitter.
Finely Chop snake gourd, in the kadhai sputter rai, jeera, green chillies sliced, jaldi, kadi patta, hing, add in the padwal, salt and sauté. Let this cool. Mix this in a cup of curds. Add in a spoon of the rai methi powder and mix it up. Enjoy with plain dal, rice, ghee or with chapatis... 😋

Mooli Raita

Mooli Raita
- Sangita Kalarickal
- Small red radishes 1 bunch
Onion/shallots chopped
Mustard seeds
Urad dal
Curry leaves
Dry red chillies
Yogurt
Heat a tblspn oil, splutter mustard seeds. Add the urad dal, curry leaves and red chillies. When the dal is a bit brown, add onion/shallots. Fry a bit. Add chopped radishes. When radish is soft, take pan off heat and let cool. Add yogurt. Salt to taste. Yum!

Sabudana Thalipeeth

Sabudana Thalipeeth
- Sujata Maselkar
Pic credit: Aparna Rao
-Soak Sabudana - soak in 1/2 inch water, Grate potatoes in water, drain the water, squeeze the grated potatoes to drain out the water, Add soaked sabudana. Salt chillies crushed peanuts coriander and mix well into a dough.  Spread it in a oiled non stick pan. Cover and cook on one side. Flip it n cook on other side. Little on the oilier side but tasty. Can add ginger chilli paste to the Thalipeeth dough if you wish.

Eggplant Parmesan

Melanzane alla Parmigiana (eggplant in the style of Parma)  (almost, because I've adapted it to what I like)
- Sangita Kalarickal
Eggplant large
Red chilli flakes
Egg
All purpose flour (maida will work)
Bread crumbs
Cheese (parmesan or mozzarella if available otherwise any cheese)
Marinara sauce
Basil leaves

Cut the eggplant into thick slices. Heat a pan on medium heat, pour oil enough to shallow fry.
Beat egg in a flat plate,salt, put the flour in another plate, breadcrumbs in a third. Sprinkle salt and red pepper flakes on the eggplant. Dip a piece in flour, shake off the excess flour, then dip that piece in egg, then in bread crumbs. Lay the eggplant pieces on the pan and shallow fry. Drain.
Arrange the eggplant on a baking dish, spoon marinara sauce onto it, then layer grated cheese on top and bake in a 400 deg oven until cheese melts. Sprinkle basil leaves.
Alternatively, take the drained eggplant and layer it with the sauce and cheese on a pan, drizzle a bit if olive oil and heat until cheese melts.
Serve with thin spaghetti (boiled until only just cooked!) drizzled with olive oil, and rustic bread on the side to mop up the sauce.

Marinara sauce:

Onions chopped
Garlic flakes
Red pepper flakes
Oregano
Tomatoes, crushed, canned or if using fresh tomatoes then blanched and skinned, and mashed into a pulp
Heat a tblspn olive oil in a pan, add garlic flakes, when it starts changing color, add the red pepper flakes and onions. When onions become translucent, add the tomatoes. Then the dry oregano. Boil until tomatoes have cooked.

Prawns Pulao

Prawns 🍤 Pulao
-Farzana Shaikh
Take medium size prawns....for this receipe......Ingredients...cut 2/3 onions , ginger garlic paste good amount, garam masala powder,turmeric powder, coriander powder, bay leaves, tomatoes cut into bite size, ...Take a big vessel...put vegetable oil...fry onions and bay leaves ..when the onion becomes little brown...then add ginger garlic paste...alongwith tomoatoes....add dry masalas and chilli powder into it ...salt to taste....let the masala get cooked in a slow flame...add little water while it gets cooked.....then add prawns and stir......add soaked and washed rice to the gravy...and add water according to the quantity of rice..so that it gets cooked within that amount of water.....let the rice cook for half an hr...in a slow flame with closed lid....Prawns 🍤 Pulao is ready to eat...sprinkle coriander leaves on the top.....serve Hot.....😋😋😋😋

PAYA (Goats feet) ka saalan

PAYA (Goats feet) ka saalan
-Farzana Shaikh
- very simple recipe
- Take six pieces of goat feet (Paya)..wash thoroughly and scratch the remaining hairs on it with knife so that all the hairs are shaved from the feet..😜😀Now take a big vessel..put paya in that and water in large quantity....Add ginger garlic paste...two big onions and tomatoes cut into bite sizes....add chilli powder...turmeric powder...coriander powder ..garam masala powder...and salt.....then stir nicely..put on the gas for in high flame till it boils...add little sunflower oil in that...then lower the flame and keep it for one hour.....it cooks and becomes tender.....please add water if necessary....sprinkle coriander leaves at the end....PAYA is ready...its better to have like soup with steam rice.....specially in winter....it works as in insulator....😜😝 serve hot....with onion and tomatoe salad....or you can have it with tandoori roti.....its amazing...😋😋😋😋

Slow cooker Bolognese sauce

Slow cooker Bolognese sauce
- Sangita Kalarickal
Minced meat (I've tried with chicken or pork or turkey) 1 lb
I large onion chopped
1 large clove of garlic
Canned tomatoes 1 can or three large tomatoes
Bay leaf
Red pepper flakes
Dried Oregano 1/2 tsp
Fresh Parsley leaves
Italian seasoning (1/2 tsp)
Salt
Ground pepper
Red wine half a cup (optional)

Heat a pan and add the meat, salt and pepper. Add the bay leaf. brown the meat.

Add the rest of the ingredients to the slow cooker, along with the meat. Turn it to low, leave to cook  for 7 hours. When you're back from work, the sauce is ready. Cook pasta, spaghetti is the best, but penne works too.
Mix pasta with the sauce, grate or shave Parmesan cheese over it. Enjoy!!

Rainbow Delight

Rainbow Delight
- Farzana Shaikh
- Take vegetables like free peas...onion tomatoes...spinach....carrot..capsicum..all the colours...apple...cut all into bite size chunks....put olive oil in a pan...then put chopped garlic and ginger ...quickly add all the vegetables....and sauté...add chilli flakes...oregano...salt...freshly grounded black pepper powder...and lastly sprinkle basil and coriander leaves....just keep for few minutes in low flame ...for the vegetables to becomes soft....switch off the flame...and in the hot pan put mozzarella cheese.....and cover it to melt........eat it with home made Croutons.....yummy.....😋😋😋😋

Croutons - Farzana Shaikh......take three or four brown breads and toast it on the hot pan....but in low flame....when one side becomes toast n crispy...them turn around the other side...repeat the turns to make it more crispy....then remove from the pan and cut into bite size's...and serve with rainbow delight veggies....😜😝😛

Healthy carrot pickle

Healthy carrot pickle
- Shabana
Grind the mustard seeds into fine powder
- coarsly grind methi seeds seperately (optional), ratio 4:1, add salt as per taste
- wash and peel carrots into pieces, few garlics ( if big, cut length wise), kakdi, small florets of cauli flower(optional), karwanda ( optional and if available) or olives
- could even add green chilli to give the teekha kick
- mix all the ingredients together with some oil
-store in air tight jar
- do not open for three or days ( for the rai and methi to release their flavor and nutrients into the achar)
- use and store in fridge  
Enjoy the healthy achar aka vege achar

Vagharela Marrcha - (Green Chilli Veggie)

Vagharela Marrcha - (Green Chilli Veggie) --Sujata Maselkar
Buy light green soft chillies. Cut them into 1/2 cm pieces. Apply haldi and salt ( little more than normal) and keep aside fr some time. Heat little extra oil than usual. Add hing and tiny mustard seeds. Let them splutter. Add chillies and stir fry for 2 mins on high flame. Now add dhana jeera powder. Cover fr a min and switch off the gas. This can be stored in the fridgefor a week.

Rawa cake

Rawa cake
- Vaishali Damle

One and half vati fine rawa, 1 vati curd, 1 vati milk, 1 vati sugar, 1-2tbsp white butter,  3/4tsp cooking soda, vanilla essence for taste, cardamom powder 1/2tsp.
In a bowl take curd and sugar and mix well. Add rawa, milk, butter, vanilla essence and mix. Lastly add cooking soda. Just mix lightly now. Keep this mixture for 1 hour. Afterwards pre heat the cooker for 5 mins and pour the cake  mixture in a tray and bake for at least half hour (10 mins on medium flame and then low flame). Check  the cake by knife to see  whether done. You can add walnuts, kismis etc.

Rawa Cake Precaution -  There should be no water in the cooker and without the ring and no whistle. Just keep the cooker lid that's all. No need of lid inside. Keep the plate which we get with the cooker at the bottom

Tur and peas with hara lasoon

Tur and peas with hara lasoon
- Bindu Mohanan

1/2 kilo tur peeled and 1/2 kilo green peas peeled and washed.....add one onion , one tomoto. Hara lasson cut into small pieces.  Take a cooker pour one tsp oil and add all these in it. Add mirchi pwd haldi pwd dhaniya and jeera pwd and gram masala pwd mix all well pour little water and salt. Three whistles and ready garnish with corriander leaves😋😋😋😋😋

Imam Bayildi (Turkish stuffed eggplant)

Imam Bayildi (Turkish stuffed eggplant)
- Sangita Kalarickal 
2 medium sized eggplants,
1  onion, sliced lengthwise
2 -3 garlic cloves
red chili flakes
One can diced tomatoes or 2-3 tomatoes, diced
Chopped fresh parsley
Olive oil

Cut eggplant in half, drizzle olive oil and pan fry. First put the cut side down on a skillet, when the eggplant is slightly soft, turn over and fry the other side.
Preheat the oven to 350 degrees . Add more oil if necessary. Remove the eggplant. Add the onion to the skillet, saute over medium heat until soft, 5 minutes. Add garlic, chili flakes and salt. Fry a bit more. Add the tomatoes and fry a bit more until oil separates.
Now scoop out the soft eggplant flesh, carefully making sure you have the shell of the eggplant intact, to fill back into. Add pulp to the tomato mixture. Add parsley, and a bit more oil.
Fill the mixture back into the eggplant shell.
Cover the eggplant halves with foil and bake in the oven for about 30 - 45 min. Garnish with the remaining parsley and serve.

Jhatpat& yummy tindli bhaji

Jhatpat& yummy tindli bhaji
- Sangita Haria:
Chop tindlii&steam it.Take oil in a pan add rai jeera hing turmeric  chilli pwd dhania pwd ,fist of roasted & grinded ground nuts&ground poha 1fist,salt,coriander.

Brinjal Chutney

Brinjal Chutney
- Aparna Rao
Take 2-3 kateri baingan - green brinjal with thorns- wash, wipe, apply oil, roast directly on stove, low flame. The skin peels off real thin because of oil. Add salt, jaldi and keep aside. Seasoning - heat two tspns oil, add 1 spoon chana dal, udad dal, rai, jeera, akhi mirch, kadi patta, hing and roast well. Add green chillies, green dhania and washed tamarind. Grind coarse - mash in the baingan into this masala.
Can use green mango  or tomatoes in stead of tamarind.
Tomatoes - separately sauté and mash into baingan and then mix in the ground masala

Chutney for chutney sandwiches

Chutney for chutney sandwiches:
-Sujata Maselkar
Grind coriander chillies 1-2 pods of garlic i very small piece of coconut or few ground nuts very little tamarind salt and 1 spn sugar. Grind with very little water. Butter bread slices apply  add grated cheese or cheese slice (optional). Sandwiches ready. Easy to carry for tiffin.

Baingan Bharta: Variant 2

Baigan Bharta:
- Shabana
Take the fat big baingan and roast it directly on the flame,
- keep turning so all sides are roasted
- scratch off the burnt skin and mash it coarsly
- in a vessel, heat oil, add the mustard seeds, jeera
- add chopped onion( 1-2 medium size)
- sauté it, add chopped tomatoes (2-3)
- add red chilli pdr, haldi, salt (  all as per ur taste buds)
- add 2-3 tbsp of beaten yoghurt
- cover and let it simmer
- when it becomes soft and squishy, add the mashed baigan, toss it around
- add few drops of water, sprinkle finely cut coriander leaves, mix it and cover
- let it cook for 5 mins
- serve hot with chapatti

Bread rolls Variant 2

Bread roll with egg stuffing.
-Sujata Maselkar
Boil eggs. Remove the shell and grate it. Add grated cheese, black pepper powder  finely chopped green chillies and coriander. Mix well. Stuff it in bread as usual and fry bread rolls. 😋

Bread rolls Variant 1

Bread Rolls
-  Aparna Rao
3-4 Boiled, mashed potatoes, bread slices, salt, turmeric, chilli powder, aam chur if u want, ajwain, dhania jeera powder. Mash in the all powders and salt with potatoes. Cut off the edges of the bread slices, grind into powder and add to potato mix. Wet the bread slices and stuff inthe potato masala... Put it on the bread as a small ball and seal the bread from all sides. The wetness would help seal it. It looks like an   oval shaped bread cover. Heat oil and deep fry. Serve with tamarind dates sauce or tomato sauce or green chutney... Prep time 20 mins

Hummus

Basic hummus:
- Sangita Kalarickal
Garlic couple cloves
4 cups boiled chick peas (kabuli chana)
1 tblspn tahini (sesame paste)
A little water from the chickpeas
A tspns or so lemon juice.
Salt to taste
Hot sauce (optional)
Good quality olive oil.
Blend all the first six ingredients together.
Add hot sauce. Top with olive oil.

Variants: can optionally add:
Roasted red capsicum
Or
Green chillies
Or
Roasted garlic
Or roasted dried red large chillies, soaked in water (chipotle)

Green chilli chutney

Green chilli chutney
- Aparna Rao
Ingredients: 7-8 green chillies - light green ones are less spicy; a small ball of washed tamarind, kadi patta, coriander leaves, one teaspoonful chutney dal, salt. Grind together into fine paste. Seasoning - heat 2 small spoonful oil, sputter rai, jeera, hing. Add ground masala into this... Let it sizzle. Add some water to the mixie jar and lid. This will clear the entire paste. Put in this water too... Add a  pinch or two of roasted methi powder and jaldi. Let it simmer for a few minutes. Done. This lasts if bottled and preserved.
Light green chillies for less spicy and the thin, dark ones for more zhanzhanit taste.

Undhiyo

Undhiyo
- Sangita Haria
250 gms tuver
250gms papdi
Small purple yam
6 medium potatoes
1 sweet potato GC
250 gms surti brinjal
Fenugreek leaves 1 bunch
Coriander leaves 1 bunch
Fresh green garlic
Green chillies
Rajwadi banana
1/2 coconut scraped
FOR MUTHIA
Chop methi,adding salt,chillipwd,. sugar,lemon juice, ,turmeric,oil,pinch soda bi carb,wheat flour thick.mix everything and add bit of water as required to make small balls.fry and keep aside.
In cooker take oil add ajwain, green chilli, green garlic, tuver, papdi, kand, potato , brinjal, sweet potato, 1/2 glass water.Just before the first whistle off the gas.Mix coconut, coriander, grn chilli, grn garlic, as per the taste after the cooker cools. Arrange the above mix, MUTHIA & banana piece in the cooker again & give 1 whistle.

Prawn curry

Mom's prawn curry:
- Pallavi
Clean prawns n keep aside with haldi salt Then more proportion onions finely chopped Make ginger lasoon green chilli paste. Take oil in flat vessel Rai zeera hing curry leaves phodni . Put lots of kanda chopped n fry till soft. Don't make very brown or pinkish. Main is onions chopped cooked in oil n soft . Then put ginger lasoon chilli paste n fry 2-3mins . You get the smell don't fry the paste. Then red chili powder dana zeera powder and prawns u add. Don't stir too much cover with lid and little water on lid steam type. When almost cooked you put malvani kokam 3-4 .Add little salt after checking bcz we had put salt already to prawns . Sprinkle halka garam madala powder very little n lots of kotimber chopped last before getting it down from gas stir little. Kanda prawns rdy
You can use spring also addition to regular onions. Taste very good. Only leaves finely chopped add last and stir It tastes yummy also. We call w spring onion one Kandya patyachi kolambi. But for this recipe prawns should not be big ones.

Chicken curry

Chicken curry
- Bindu Mohanan
Grate the coconut or dry coconut wud also do
Onions medium size 5 to 6 chop them in long slice
Firstly coconut ko bhunoo til it bcomeshalka brown same with onions too
Then put garammasala ted chill I powder with dhania powder
Grind it all together with green chilli 2to3
Whendone one onio n snall cut
Wash chicken
Then take ur quantity wise vessel put 10teaspoon oil
Put cut onion lwt it bit brown the put corriander ginger n garlic paste done seperately stirr it for 5 mins then put chicken then put masala salt as per needed water as per
Put on slow gas n keep lid on the vessel

Shahi tukra

Shahi tukra
- Sujata Maselkar
Take leftover white bread slices. Cut them into 2 triangular pieces. Deep fry them in ghee. Healthier option on pan shallow fry till crisp. Prepare thich sugar syrup. I have even used leftover gulab jamun syrup. Soak bread in this.Prepare rabri by reducing milk.. U can add khoya or milk powder or condensed milk to thicken it. Add saffron milk masala dry fruits as per taste. Arrange the triangular pieces in a flat dish. Pour chilled condensed milk on it . Garnish with dry fruits 😋😋😋😋

Kadi variant 7: Punjabi pakoda kadhi

Punjabi pakoda kadhi
- Sujata Maselkar
- 1 cup sour curds + 1 cup besan beat well. If curd less sour than add 3/4 th cup besan. Add lots of water to it and mix well. Grind 1/2 onion 6-7 garlic pods 1 tsp haldi 1 tsp chilli powder in mixie. Heat oil. Add 1/2 spn methi seeds. Dont let it burn. Add onion paste. Fry well. Add besan water. Keep stirring till it boils. If u stop stirring lumps will be formed. Add salt. Keep cooking on low flame till reaches desired consistency. For pakodas take besan add salt, water and soda. Beat and make small pakodas. You can also make onion pakodas. Add it to hot curry before serving topped with ghee.

Butter chicken jhatpat

Butter chicken jhatpat recipe
- Sujata Maselkar
Saute onion tomatoes 4-5 pods of garlic small piece of ginger. Dont cooj. Toss lightly. Grind and make a paste. Soak kaju khaskhas  and grind it to a paste. In a separate oan saute boneless chicken. Heat butter/ oil in a pan. Add some kasuri methi. Add onion paste fry well. Add chicken 1/4 tsp haldi 1 spn chilli powder and salt. Cook covered. Add the kaju paste and some tomato ketchup. Add some cream garam masala if required.

Gun powder

Gun powder
-Aparna Rao
- 1 glass tur dal, 1/2 glass each of moong dal and chana dal; can add udad dal if u wat too... Akkha mirchi, hing, jeera- add one spoon oil, add tur dal roast till brown, keep aside; roast chana dal, moong dal and udad separately, roast akkhi mirch and jeera together. For 2 glasses of dal -10-12 mirchi- add a pinch of hing and grind together. Done
Gun powder has many variants...

Masala dosa

Masala dosa
- Aparna
Dosa Batter - 1 glass udad dal (I used black udad dal today), 3 glasses rice, methi seeds - soak overnight/7 hrs;wash,  grind together, add salt while grinding; less water for grinding; add water as it swells. Let the batter sit for 6 hours; u can make dosas directly without fermentation too. Each has a different taste.
For dosas, the batter should be semi liquid, check consistency as u stir. Take a tava- if it's an iron tava, good for health - put a small blob of butter, let it melt. This will prevent dosas from sticking on iron. When the tava heats up, use a spoon to spread the batter, put a few drops of oil on the edges; when the top is dry, turn the dosa; each dosa gets done in 2 minutes if the tava is  properly heated.
Masala for dosa- 4 potatoes, 5 onions, green mirch, jaldi, salt. Boil potatoes; in a kadhai, seasoning of rai, jeera, hing, jaldi - add in onions (chopped lengthwise), let them turn pink, add a cup of water, salt. Let it boil. Mash the potatoes and add them in, let it cook till thick.

First spread the dosa on the tawa, spread the masala, by this time the dosa is ready for turning, let it cook till the upper portion is done too, roll up and your masala dosa is ready

Amla chutney

Amla chutney
- APARNA Rao
Ingredients -1/4 kg amla, green chilies, ginger; Seasoning- methi seeds, udad dal, rai, jeera, akha mirch, haldi, namak.
Take half tblspn oil in kadhai, add in amla, cover on low flame. When amlas are so ft turn off gas and keep aside. Seasoning- add oil, udad dal, rai, jeera, methi, akha mirchi and roast nicely. Add hing and haldi, Ginger- chopped fine, green mirchis -6/7- Grind Seasoning first and add in de-seeded amlas and coarse grind with seasoning.

Amla achar

Amla Achar
- Bindu Mohanan
1 kg amla wash and keep aside. Boil water and put salt and put the amlas in it . boil it for some time till.the amlas become soft. Now remove the amlas from the water and separate the them from the seed and keep aside. For.the masala; 150 grms oil 100/grms red chills.pwd or achar pwd 50 grms haldi pwd 50 grms methi seeds 2tbs hing.
Heat the oil add rai. Akka mirchi , kadi patta, and some garlic pods and Hong and boil  off the gas and add mirchi pwd/achar pwd haldi pwd  mix all the contents well and add the amla..last add 2tsp of veniger and heat all the contents. Cool it and fill it in clean bottles😋😋😋😋😋😋

Amla wine

Amla wine
- Bindu Mohanan
1 kg  amla, 1.50 kg jaggery, cinnamon, cloves,cardamom, star aniz, all 100 grms ,  wash the amlas and dry them take a large bottle or bharni . layer the amlas jaggery and the akka masalas and close the  bottle and everyday shake shake for 20 day.. 21 st day ads yeast or whole wheat and close and keep for 40 days . in a dark place . shake the bottle everyday😋😋😋😋😋😋😋

Zatpat Diet chicken with green methi leaves in onion tomato green capsicum gravy base.

Zatpat Diet chicken with green methi leaves  in onion tomato green capscium gravy base.

- Pallavi

Servings 3 -4.

Marinate boneless  300 gms chicken with pudina coriander ginger garlic paste  black pepper powder haldi  lemon juice salt n keep aside.

Chop 4-5  onions
medium 1 tomoto 1 capsicum fine

Wash n chopp fine methi green leaves n keep aside

Take kadhai put little oil saute tej patta onions  light brownish tomotoes capscium all cook till it leaves oil w little salt add little water to gravy base if it is sticking the vessel bcz of less oil.

Take pressure cooker pan put oil saute marinate chicken stir fry in litle oil on medium flame den add red chilli powder fresh coriander cumin powders n stir fry 2 secs add little water n pressure cook it w 5-6 whistles.

Then add pressure cooked chicken in gravy base add some water as required gravy n simer  on slow flame for few mins then add chilli piwder garam masala powder as required ,  simmer few mins , then add meethi chopped leaves n cook for few mins till gravy becomes little thick n chicken mix well  in gravy well.

Serve hot w steamed basmati rice n salad raita .

Tips add chilli powder garam masala powder as per one's taste.
One can make w more oil or butter.

Coconut chutney

Coconut chutney for idli, dosa
- Anuradha -
Grind coconut, chutney dal, salt and kadipattha.  Seasoning with rai and urad

Bread Custard

Bread Custard -
Sujata Maselkar
- Cut sides of 3-4 slices bread. Arrange in shallow dish. Soak it with readymade orange or pineapple juice. Bread should become moist. Prepare custard in milk.add sugar as per taste. Cook till it thickens. Cool it. Spread fruits on bread. Bananas apples grapes in layers. Pour custard on it to cover the fruits completely. Chill it. Garnish with dry fruits or crushed cookies before serving.

Bread Dahi Vada

Bread Dahi Vada
- Sujata Maselkar
- Take bread slices. Wheat bread preferrable.  Take thick curds. Whip it till smooth. Add roasted jeera powder little chilli pow chopped green coriander kala namak salt. Mix all well. Now cut sides of bread and arrange it in a shallow dish. Pour curds on this. Bread should be covered well with curds. Completely cover. Sprinkle on it jeera chilli powder sweet chutney coriander. Chill it in fridge. If u want u can even wet the bread with wet hands and mk wadas. Then the above procedure. Chill and serve. Dahi required lits as bread will soak it. Healthy as not fried. I have tried same with butter ( khari wala) by soaking in water and then same procedure