BINDI MASALA GRAVY

Ingredients:
Bindi.. 15 nos. Cut to 1 1/2 inches length, green chilly..2 nos., ginger.. 1 inch, garlic 2 nos., tomato..3 nos.,onion 1 no,, cashew 8 nos.,  curd (pref fresh) 2 tablespoons, everest Kashmirilal (red chilly pdr) 1 1/2 tspn, garam masala pdr (everest s good)..1/2 tspn, , turmeric pdr 1/2 tspn, salt , sugar 1/2 tspn, refined oil 2 tablespoons, ghee or butter 1 tablespoonful.

PREPARATION:
1. Shallow fry bindi in a tablespoonful of oil with salt required for bindi. It ll shrink. But dont roast and make it hard.  For this if you half close and shallow fry it ll come out well in 8 mins..  Keep it separate.
2. Finely chop onions.
3. Grind green chillies 2 nos ginger 1 inch and garlic 2 nos without adding water.
4. Coarsely powder 8 nos. Of cashew.
5. Make tomato puree .
6. In a pan pour a tablespoonful of oil and a half tbsn of butter or ghee snd splutter jeera..  Then add finely chopped onions and saute for 1 min. To this add the greec chilly ginger garlic paste and stir well for a min. Then add tomato puree and stir till the oil separates or for 4 mins. Then add required salt for the gravy,1 1/2 tsn chilly pdr,1/2 tspn garam masala,1/2 tspn turmeric pdr and stir for 1 min. Then add 2 tbsn fresh curd and coarsely crushed cashew and stir well for 1 min. Then add the shallow fried bindi and 1/2 tspn sugar and  stir for 3 mins or till gravy thickens. Dont forget to stir or curd will char the bottom. Switch off and transfercit to the hot pack and add 1/2 tbsn butter or ghee.

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BISIBELABATH

Ingredients:
Rice 1 1/4 tumbler, Tur dhal ..little less than 3/4 tumbler, tamarind.. a small lemon size, beans..7 nos., carrot...2 nos., potato .. 1 no. (All these 3 vegetables cut into small pieces/cubes) , small onion..8 nos,  khuskhus..1 tablespoonful, coconut scrap..1/2 coconut' scrap or 4 tablespoons scrap, red chilly..9 nos., methi seeds..1/4tspn,asafoetida. 1 katti (this s preferable to powder) , urad dhal(ulutham paruppu)..1 tspn, bengalgram dhal (kadala paruppu) ..1 tspn, coriander seeds (dhania).. 6 tspn, cinnamon (pattai)..2 nos, cloves..3  nos, cardamom..1 no., refined oil ..3 tablespoonful, ghee..3 tspn., curry leaves, turmeric pdr..1 tspn, required salt., water .. 5 tumblers inclusive of tamarind juice.  (( 1 rice : 4 water (including tamarind water) is the normal measurement.))

PREPARATION:
1.  Soak tamarind (small lemon size) in hot water and make puree and keep.
2. Cook the measured tur dhal with littlecturmeric pdr and keep.
3. In a kadai dry roast khuskhus (it ll splutter and turn red with nice aroma) and keep it separate.
4. Roast coconut scrap to nice red colour in med flame and keep it separate.  (Kopparai can be used instead of fresh coconut which ll add nice flavour to the bath).
5. In a tspn of oil roast methi seeds 1/4tspn, urad dhal 1 tspn , bengalgram dhal 1 tspn, asafoetida 1 katti, coriander seeds and red chillies and keep aside.
6. First powder khuskhus in the small jar and on top of it add roasted coconut scrap and powder it. Take 2 spoons of this powder and keep it separate.  (Save this to    add at the end). 
Then add the reat of the roasted ingredients to this and makeca fine paste by adding tamarind juice.
7.  Pour  3 tbspnful oil in a kadai and splutter cinnamon cloves and cardamom and add small onions and saute. Then add all the cut vegetables and fry for 2 mins andvkeep aside.
8.  Wash rice well and keep.
9.  In a cooker pour 5 tumblers of water and when it is boiling add the washed rice and stir. To this add the ground paste, cooked dhal, turmeric powder, remaining tamarind juice,  onion and veg from tge kadai, curry leaves and required salt and mix well. Close the cooker. When the steam comes SIM THE STOVE, OPEN AND STIR WELL ONE MORE TIME AND CLOSE. KEEP THE  FLAME HIGH FOR THE STEAM TO DEVELOP AGAIN. WHEN STEAM COMES PUT WEIGHT VALVE AND SIMMER THE STOVE (Important) and switch off after 8 minutes.
Open the cooker after 15 minutes. You will see liquid on top. Dont panic. Mix nicely . Keep in medium flame  on the stove and stir well mashing well while stirring for 3 minutes and remove from flame.Add the khuskhus and coconut powder 2 spns.  Add ghee and mix well and transfer it to hot pack.

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Palak creamy soup

Ingredients:
Palak.. handful, onion .. 1 no. Finely chopped, fresh cream..1 tbspnful (without this also you can make tasty soup), corn starch .. 1 tspn mixed in 3 tbspn of cold milk, salt, pepper powder, butter (preferable) or ghee .

PREPARATION:
In a tbspn of oil saute onion and add cut palak leaves and stir for 2 mins. To this add 2 cups of water and boil for 2 mins and cool. Blend this to a smooth paste.  Mis a tspn of corn starch and cold milk and add it to the blended paste and boil well. Remove from flame and add a tbspn of fresh cream if avlb. Serve hot with salt, pepper and butter/ghee.
This soup comes out tasty and never tastes raw.

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PALAK PULAO

Ingredients :
Palak .. a handful
Coriander leaves .. 2 tablespoons
Green chilly .. 1
Badam .. 4 nos.
Kashmirilal .. 1/4 ..1/2 tspn
Garam masala..1/4 tspn
Jeera /cumin powder.. 1/4 tspn
Turmeric pdr.. 1/4 tspn
Ginger garlic paste .. 1 tspn
Pattai/cinnamon ..1  cloves..3  cardamom . 1 star..1 bayleaf..1
Onion..  1 funely chopped
Tomato..1 finely chopped
Rice ..1 cup
Water.. 1 3/4 cups
Roasted cashew fr garnishing

PREPARATION :
1.  Soak 1 cup basmati rice after washing for 15 mins
2. Grind handful of palak, green chilly 1 no. and badam 4 nos. Into a fine paste by adding little water.
3. Finely chop onions and tomatoes.
4. In a kadai roast few cashews in a spoon of ghee and keep it aside.
5. To the left out ghee add a tablespoonful of refined oil and splutter cinnamon cloves cardamom star and bay leaf .
Then add onions and saute till it becomes slightly brown. Then add finely chopped tomatoes and 1 tspn ginger garlic paste and stir for 2 mins . Then add the palak mix paste,1 tspn cumin pdr,1/2 tspn Kashmirilal, 1/4 tspn garam masala pdr,1/4 tspn turmeric pdr and stir till water s absorbed.
Then add the soaked rice after draining the water and stir for a minute.
In a pressure cooker pour 1 3/4 cups of water and add tge required salt for the pulao and add the contents in the kadai .Mix well and close with lid. When the steam comes open the cooker and stir once again and close andbputvtge weight valve and SIMMER THE STOVE FOR EXACTLY 5 MINS and switch off the stove. You can open after 12 mins and mix well softly without breaking the rice and garnish with roasted cashew.
Important:The method of cooking here is direct and no vessel is kept. This s faster. You wont get the whistle so stritctly watch the time and switch off in 5 mins.

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Bread veg cutlet

SNACK VARIETIES : BREAD VEG CUTLET

THINGS REQUIRED : for 18 to 20 cutlets of the size shown in the pic.

Bread crums (you get this in stores or you can dry bread in microwave oven and powder it and keep)

corn flour 2 tablespoonful, bread half loaf to three fourths, peas half cup, beans 10nos finely chopped, carrot 2 nos. finely chopped, 2 medium size potato , 2 medium sized onions finely chopped, kashmiri chilli powder 1 spn, everest garam masala powder 1 spn., salt, green chillies 3 nos. oil for frying.

METHOD :

1. Wash and cook peas, beans and carrot with required salt and without water in a separate bowl in the pressure cooker.  Above this wash and cut potatoes and add little salt and  water and keep in a separate bowl and close the cooker with lid..  After steam comes, put the weight valve and switch off after 6 mins. Dont ve to simmer the stove.

2.  Peel the potatoes and mash it well and keep it aside.

3.  Drain water from the cooked vegetables and keep the water separate.

4. Heat little oil in a kadai and spluter half tspn jeera, and add finely chopped green chillies and finely chopped onions.

5.  When it becomes slightly brown add the cooked vegetables, salt if needed, one tspn kashmiri chilli pdr and 1tspn garam masala pdr and stir for 2 mins and transfer it into a bowl.  Allow it to cool.

6.  Mix the mashed potatoes to the above.

7.  Make small balls and keep aside.

8.  Sprinkle the water (if you ve the drained vegetable water you can use) on the bread and make it in to a non sticky dough.  Take care when adding water. Dont ve to remove the brown part from the bread. This dough preparation can be done even before you prepare the vegetable mix   for good results.

9.  Add water (if you still have the vegetable water you can use it here) and little salt to the corn flour and make it in to a light consistency.  It should not be too thick nor too watery consistency.

10.  Spread bread crums in a plate (you may add now and then to avoid wastage).

11.  Take a medium lemon sized bread dough and make a cone like shape to stuff the veg ball (like how you do for thengai poorana kozhukatttai) and keep the veg ball inside and close it and roll into a ball shape, flatten it on palm and dip it in cornflour and then put in bread crums plate and see to it that bread crums is all over the cutlet.

12. Prepare 5 at a time.

13. Deep fry in oil till golden brown comes.

14.  You can even shallow fry if you want. 

15.  Eat the tasty cutlet with hot and sweet sauce.

(For additional taste, you can grind 1or 2 green chilly with little salt and mix it with potato or bread dough and prepare if you want it little more spicy)