Green Chillies 10-15
Ajwain 2 tbsps
Oil 3 tbsps
Salt for taste

Preparation:

Wash and slit the green chillies in the stomach without cutting them into half.

With a mortar and pestle, mash ajwain and salt gently.

Stuff each chilli with ajwain and salt mixture.

Sometimes i just mix them together.

In a fresh  jar, add the stuffed chillies and oil.

Mix thoroughly and store tight for days.

Serve after few hours with rice or dal.

Wheat powder 1 cup
Besan 1/8 cup
Spinach (chopped) 1/2 bunch
Green chillies (chopped finely) 4-6
ajwain(vaamu) 2-3 pinches
Milk few tablespoons

salt

few tablespoons oil

preparation:

Knead all the ingredients into soft dough using sufficient milk. Keep aside for atleast 1/2 hr.
Take small orange sized portion of dough and roll into a small round. Flat it completely into a circle. Heat a pan and add paratha and cook for a minute.
When small bubbles appear turn around and add a teaspoon of oil around the paratha.
When it fries and brown spots appear, remove from head and serve.

500 gms long grained rice (basmati)
150 gms ghee
4 black cardamoms (badi elaichi)
2 tsp caraway seeds (shahjeera)
3 bayleaves (tejpatta)
2 cinnamon (dalchini) sticks)
2 cloves (laung / lavang)
1 tsp mace (javantri)
1 cup chopped carrot
1 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped green capsicum
1 cup chopped cauliflower
1 cup chopped tomatoes
1/2 cup green peas

salt to taste
1 cup fried cashewnuts (kaju)
2 tbsp raisins (kismis)
a pinch of saffron (kesar) strands , dissolved in a tsp of milk

Method:

The rice with pressure cook along with 3 cups water for 3 whistle.

Allow the stem to escape before opening the lid.

Cool and divide into 2 equal portion and keep aside.

Heat a kadhai, add 100 gm of ghee, add the caraway seeds, bay leaves, mace, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

Add the vegetable and salt, mix well and saute on a medium flame for 2 minutes.

Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

In another broad pan, spread a portion of rice and spread a layer of masala on top.

Spread the rice again on top of the masala and spread the pour the remaining ghee, cashewnuts, raisin and saffron mixture evenly on the top.

Cover and cook on a very slow flame for 15 minutes and you can serve hot.

1 cup toovar (arhar) dal , soaked and drained
2 tsp chopped garlic (lehsun)
2 to 3 green chillies
salt to taste
1/2 tsp fried cumin seeds (jeera)
2 cups whole wheat flour (gehun ka atta)
oil for cooking

Preparation:

Mix the dal, garlic, chillies, jeera and salt and blend in a mixer to smooth powder.

Divide the mixture into 4 equal portions and keep aside.

Combine the wheat flour with enough water and knead into a soft dough.

Divide the dough into 4 equal portions.

Roll out a portion of the dough into a circle of 4” diameter.

Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.

Roll out again into a circle of 6” diameter, using little whole wheat flour.

Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.

Repeat the same steps to make 3 more rotis.

Serve it hot.

1/2 cup mayonnaise (I prefer Miracle Whip) or 1/2 cup salad dressing (I prefer Miracle Whip)

2 teaspoons dried basil

1/2 teaspoon garlic powder

1/8 teaspoon onion powder

1 (16 ounce) prepared pizza crust, Italian bread shell or 1 (16 ounce) your favorite homemade prepared pizza crust

12 slices bacon, cooked and crumbled, divided (I use turkey bacon)

3/4 cup cheddar cheese, shredded (I’ve used Monterey Jack instead as well)

3/4 cup mozzarella cheese, shredded

Preparation:

In a bowl, mix mayonnaise, basil, garlic powder and onion powder; refrigerate for 1/2 hour or more.

Place the pizza crust on an ungreased 12-inch pizza pan.

Spread mayonnaise mixture over crust.

Set aside 1/4 cup bacon.

Sprinkle remaining bacon, cheddar cheese and mozzarella cheese on crust.

Bake at 425 degrees Fahrenheit for 8 to 12 minutes or until cheese is melted. If doing a homemade crust, I bake mine at 375 degrees Fahrenheit for about 25 to 30 minutes or until done.

Top with lettuce, tomatoes, and reserved bacon.

Cut into pieces and serve.

Ingredients:

Raw Mango 1

Red Chile Powder 2/3 Cup

Black Mustard Seeds Powder 2/3 Cup

Salt 2/3 Cup

Oil 2 Cups (app.)

Talimpu:

Chana Dal 1/2 tspMustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Urad Dal 1/4 tsp

Broken Dried Red Chiles 3 – 4

Asafoetida a Big Pinch

Curry Leaves 5

Oil 2 tsps

Method of preparation:

Wash, clean and pat dry mango.

Cut the raw mango along with the seed into big chunks.

Grind mustard seeds into fine powder along with salt.

Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering and dals change color, remove from heat.

In a clean mixing bowl, mix raw mango chunks, red chile powder, ground black mustard seeds powder together with half a cup of oil.

Stir in fried spices and dals.

Then transfer all the mixed ingredients in to a clean sterilized jar.

Pour the remaining oil into the jar and seal the jar.

Leave it aside for atleast a day or two for the pickle to mature.

Serve pulihora avakaya with steamed rice or with roti.

Ingredients for the preparation of  rice flour onion rotti

Rice Flour 1 Cup
Onion 1 Small
Whole Red Chiles 1 – 2
Salt to taste
Oil 1 tsp

Preparation Method:

Peel and roughly chop the onion.

Cut the dried red chiles and discard the seeds.

Grind onion, broken red chiles and salt into coarse paste adding little water.

This is boil in a cup of water, add the ground onion paste.

Remove the pot from heat and stir in the rice flour.

Keep covered and let the mixture cool down so it is warm enough to handle.

The dough feels soft and but holds its shape when formed into a ball.

Divide the rice flour onion dough into two portions.

Heat a small wok or appam pan on medium heat.

Apply quarter tsp of oil and place a portion of rice flour onion mixture on the pan.

Carefully spread the mixture with wet fingers into somewhat thick roti.

Make a hole in the middle of the roti and pour few drops of oil inside the hole and around the roti.

Cook covered on low flame for around 5 minutes and remove the lid.

Simmer and let the rice flour onion rotti crisp up for around 5 minutes on both sides.

Remove the rice flour onion rotti onto a plate and repeat the same with remaining portion of the mixture.

Serve rice flour onion rotti with garlic pickle or with any pickle as your chice.

½ cup rice

4 cups milk

8 tbsp sugar

6 cardamoms

½ tsp saffron

¼ cup pistachios

pistachios to decorate

Method:

*  Soak pistachios in the water for at least 3 hours.

*  Rinse the rice under water and place into the pan.

*  Add the half of the milk and stir. Cover and cook for 15-20 min until soft.

*  Then add saffron, cardamoms, sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the rice pudding is to thick, add a little extra milk or water.

*  Decorate with whole pistachios. Serve hot or cold.

Gajar Halva Recipe:

INGREDIENTS:

3 lb/1.5kg carrots

5½ oz/150 g butter

2½ cups milk

¾ cups evaporated milk

½cup tbsp sugar

10 cardamoms

raisins, cashews, pistachios to decorate

Method:

*  Rinse, peel and grate carrots.
*  Melt a butter in pan.
*  Add the grated carrots and stir for 15-20 minutes.
*  Add the milk, evaporated milk, crushed cardamoms and sugar to the mixture and continue to cook, stirring constantly for an additional 20-30 minutes.
*  Transfer the carrot mixture into serving dishes. Decorate with the chopped pistachios, raisins and cashews. Serve immediately.

1¼ cup sugar

3 cups water

4 drops rose water

7 tbsp powdered milk

3 tsp self-raising flour

1 tsp semolina (Sooji)

3 tsp butter

8 cardamoms

pinch of saffron

milk to mix

oil for deep frying

Method:

* Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.
* Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.
* Divide into 18-22 equal portions, and roll each portion into a ball.
* Heat the oil and gently deep fry the balls until golden brown.
* Remove with slotted spoon and put into the syrup.
* Bring the syrup to a boil, then remove from the heat.
* Transfer the balls to a large shallow serving dish.