Indian Cooking Manual

Ingredients:

Poha (thin/nylon/paper): 500 gm

Ground nut: 250 gm

Roasted chana (bangal gram) dal: 120 gm

Dry coconut: 60 gm

Cashew nut: 100 gm

Dry grapes: 100  gm

For seasonings:

Coriander seeds: 1 tablespoon (crushed)

Saunf (funnel seed):1 teaspoon

Til (sesame seed):1 teaspoon

Asafoetida Powder: 1 teaspoon

Green chilly:  5 – 10 no.

curry leaves:  15 – 20 no.

Salt: 3 teaspoon (as per your test)

Sugar powder: 1 tablespoon

Oil: 100 ml

Turmeric powder: 1 teaspoon

Preparation:

Slice the coconut and cashew nut

Dry Roast poha on low flame for 4 – 5 minutes; till become crispy.

Method:

Take a big pan and Deep fry ground nut as well as chana dal on low flame.

Take it out and put on the roasted poha.

Deep Fry slices coconut also.

After that fry cashew nut and dry grapes also.

Take it out and put it on the roasted poha.

For seasoning:

Take a big and broad mouth pan. Heat the left out oil.

Put turmeric powder,asafotida, coriander, funnel seed, and sesame seed one by one.

After few seconds add green chili and curry leaves and fry for one minute on low flame.

Now add this seasoning mixture on poha mixture.

Now stir nicely add salt ( as per your test } and  powdered  sugar. Roast this mixture on low heat for another five minutes.

Crispy poha is ready to serve at tea time.

Ingredients:

Khoya : 200 gm

Maida(refined flour): 100 gm

soda bi carb (baking soda): 1 teaspoon

Sugar: 500 gm

Water: 1 cup

Rose essence: half teaspoon

Green cardamom: half teaspoon (powder)

Saffron: 1 pinch

ghee: for deep frying

Preparation:

Take khoya  in a mixer jar and mix well.

Sieve Maida and soda bi carb together.

Take a big mixing bowl; put Mawa, Maida and baking powder and kneed with water/milk.

Make very soft dough just like chapatti.

Make 30-40 balls from this dough.

Give round shape like ball.

Keep aside.

Take a large pan; pour sugar as well as water in it.

Add cardamom powder and saffron it and bring it to boil.

Let the syrup boil for 3-4 minutes.

Then remove from heat.

Add rose essence or rose water in the syrup.

Keep aside.

Method:

take a kadahi(heavy  and round bottom fry pan),pour ghee and heat on medium flame.

Deep fry 10 balls on very low flame. Slowly ball will rise and float.

Fry till it become chocolate brown in color no need to shake the balls.

Keep it aside and cool to room temperature.

Put fried Gulabjamun ball in lukewarm sugar syrup.

Keep it about at least 4-5 hours.

Gulabjamun is ready to serve.

Decorate with sliced almond and pistachios.

It can be served cold /hot as you wish.

Note: Gulabjamun should not be fried on high flame; it will become hard and uncooked.

Delicious and mouth watering Gulabjamun is ready to eat.

             Ingredients:

• Spinach (palak): 1 bunch 250 gm
• Onion: 1 no. (Small)
• Tomato: 2 no. (Medium)
• Garlic: 2 cloves (medium size)
• Ginger: 2 inch piece
• Fresh Corn/tinned corn : 100 gm
• Butter: 20-30 gm (optional)
• Oil: table spoon
• Salt: half teaspoon
• Bay leaf: 1 no.
• Cumin seed (jeera): 1 teaspoon
• Garam masala powder: half teaspoon
• Red chili powder: half teaspoon
• Sugar:  half teaspoon

Preparation:

1. Blanch/Boil / microwave palak (spinach) with sugar for 3 minutes and make fine paste.
2. Grind the onion, 1 tomato, ginger and garlic all together.

Method:

1.        The corn should be boiled/micro waved/blanched
2. Take a pan. Put oil in a pan, when smoke starts coming, add cumin seed and bay leaf .
3. Sputter it for few seconds, add grind  onion, tomato, garlic and ginger paste.
4.  Fry these masala about 3-5 minutes on medium flame.
5. Add red chili powder, and fry few seconds.
6. Then add palak paste and ¼ teaspoon salt. Put half cup water, Just boil it.
7. Add boiled corn in it and again boil it.
8. Add Garam masala powder.
9.  Remove it in serving bowl.
10. garnish with butter and red chilly (optional).

         

         

Palak corn is ready to serve. you can also prepare sandwiches from this.

Ingredients:

• parwal (pointed gourd): 250 gm
• Onion: 4 no. (Medium)
• Ginger paste: half teaspoon
• Cumin seed: half teaspoon
• Chilly powder: one teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: half teaspoon
• Garam masala powder:  half teaspoon
•  Mustard Oil/any cooking oil: 4 tablespoon
• Salt: one and half teaspoon (as per taste)

Preparation:

1.  Wash and Trim the both ends of pointed gourd, and slit it from one side.
2. Take out all the pulp of Parwal.
3. Chop onion into very fine pieces.

Method: For stuffing:

1. Heat 4 tablespoon of oil in a fry pan.
2. Add cumin seed, when it turns brown, add chopped onion.  Fry till onion become transparent.
3. (About 5-6 minutes)
4. Add chilly powder, coriander powder, turmeric powder and salt.
5. Add ginger paste.
6. Fry till onion become light brown.
7. Add Garam masala powder.

Filling is ready.Keep aside.

1. Stuff this filling into parwal with the help of spoon.
2. Pour 2 tablespoon of oil in the fry pan.
3. When smoke starts , arrange stuffed  Parwal such that you can turn the side of parwal one by one and saute on low flame.
4. Cover the lid.
5. After few minutes change the side of parwal , when both side of parwal  starts browning, it is done.

Serve with roti, paratha or as a side dish.

Ingredients:

• Sprout mung beans (green gram): 1 cup
• Fresh coconut: half cup (grated)
• Date: 5-6 no. (Seedless)
• Pomegranate: one forth cup
• Cucumber: one forth cup (diced)
• Roasted cumin seed powder: 1 teaspoon
• Salt: half teaspoon (as per your taste)
• Lemon: half (medium size)
• Sugar/honey: 1 teaspoon
• Green coriander: 20 gram

Preparation:

1. Coarsely chop dates.
2. Peel off and cut the cucumber into cubes.

Method:

1. Take a mixing big bowl.
2. Put sprouted beans, grated coconut, coarsely chopped dates, pomegranate, 0cucumber, in it.
3. Take a small bowl.
4. Put honey salt, roasted cumin seed powder and lemon.
5. Mix well with the help of spoon.
6. Pour this mixture on the salad and mix well.
7. Place the salad in the plate /salad bowl.
8. Garnish with chopped  coriander leaves.

serve immediately.