English Names Indian / Hindi Names
Beaten Rice Poha
Bengal Gram Chana
Black Gram Sabut Urad Dal / Kali Dal
Black Eyed Beans Chawli / Lobhia
Broken Wheat Dalia
Chickpeas (brown) Chana
Chickpeas (green) Cholia / Hara Chana
Chickpeas (white) Kabuli Chana
Gram Flour Besan
Green Gram Moong Dal
Horse Gram Kulthi
Maize fluor Maki Ka Atta
Puffed Rice Kurmura
Red Kidney Beans Rajma
Red Lentil Massor
Refind Flour Maida
Semolina Rava / Suji
Split Bengal Gram Chana Dal
Split Black Gram Urad Dal / Kali Dal
Split Green Gram Moong Dal
Split Red Gram Tuvar Dal / Arhar Dal
Split Red Lentil Masssor Dal
Wheat Flour Gehun Ka Atta
1. Coconut (peeled and cut in small pieces) :- 1 cup
2. Chana dal (bhuna) :- 5 tsp
3. Green chillies :- 4
4. Garlic :- 2 pieces
5. Salt :- to taste
6. Water :- 1/2 cup (approximately )
1. Oil :-2 tsp
2. Cumin seeds (jeera):- 1/4 tsp
3. Mustard seed (rai):- 1/ tsp
4. Dry red chillies :- 4
5. Curry leaves:- 10
Soak coconut,channa dal,garlic and green chillies for 5 minutes. Then put all things into blender,add salt and water and make a paste (add water, as needed, to help with the grinding). Before removing from blender, taste chutney to adjust the salt.
For seasoning heat the oil,add mustard seeds and wait till they crack. Then add cumin seeds,red chillies and curry leaves. Pour the seasoning mixture over the chutney.
Serve with dosa,idly ,wada,upma…….
Coconut chutney can be refrigerated up to a week.
1.Arhar dal:- 1 cup (split red gram)
2.Carrot :- 1/4 cup (cut into small pieces)
3.Bottle gourd:- 1/4 cup (cut into small pieces)
4.Onion :- 1/4 cup (cut into small pieces)
5.Tomatoes:- 1/4 cup (cut into small pieces)
6.Drumsticks :- 1 (cut into long pieces)
7.Green chillies :- 2 (cut into long pieces)
8.Red chilli powder:- 1 tsp
9.Turmeric powder :- 1/3 tsp
10.Samber masala :- 3 tsp
11.Salt :-to taste
12.Mustard seeds :- 1/4 tsp
13.Cumin seeds :-1/4 tsp
14.Red chillies dry:- 5 – 6
16.Tamarind:- 50 g
17.Oil:- 4 tsp
18.Water:- 1 litters
Place pressure cooker on flame with water. Then add dal,salt,red chilli powder,turmeric and all vegetables. Close the lid and cook on high flame for 5 minutes.Then after 5 minutes,slow down the flame and cook for 30 -35 minutes.
Mix samber masala into tamarind juice.Heat the oil,add cumin seeds and mustard seeds fry it for a few seconds.Then add curry leaves and dry red chillies.After a minute add tamarind juice mixture and cook for 5 minutes.
Open the lid, mashed the vegetables and add samaber masala mixture in it .Cook for 5 minutes. Serve with dosa, idli, wada or rice.
1.Maida (all purpose flour):- 200g
2.Ghee (refined butter):- 10 tsp
3.Water:- to knead dough
4.Salt:- to taste
1.Minced mutton:- 200g
2.Bay leaves:- 2
3.Red chillies dry:-2
4.Garam masala powder:- 1 tsp
5.Salt:- to taste
6.Refined oil:- 2 -3 cups(to fry paranthas)
Mix the maida,ghee, salt and enough water to knead a dough and keep a side.For filling heat the oil and add bay leaves and red chillies.After a minute add garam masala,salt and minced mutton.Mix well.Than cover the pan with lid and cook over a low flame,till the mutton is cooked and soft.Add water time to time if needed.Remove bay leaves and red chilli ,once the mutton is cooked. Now divide dough into 8-10 portions.Roll out each portion and rub ghee on it.Fold and roll once again into a thin chapati.Now heat the 1 tsp oil on tava and place the chapati in the center of a tava.Allow to fry over a flame. Keep filling in the center of the chapati and fold from all sides to make a square.Turn gently and cook both sides on a low flame till it’s color turn into light golden brown on both sades.
1.Onion :- 1 small
2.Ginger:- 1/2 inch
3.Garlic:- 7 pieces
4.Coriander leaves :- 1 tbsp (chopped)
5.Green chillies :- 2
6.Lime leaves :- 2 kaffir (or fresh lemon leaves)
7.Lemon grass 2 cm:- 1
8.White fish fillets,skinned and steamed :- 350g
9.Egg :- 1 beaten
10.Fish sauce:- 1 1/2 tsp
11.Potato,boiled and mashed:- 1 large
12.Crushed peanuts:- 1 tsp
13.Green beans:- 8 (thinly sliced)
14.Oil:- 4 tsp (for shallow fry)
Blanch the lime leaves in hot water and discard the central rib.In a food processor grind onion,ginger,garlic,green chillies and coriander leaves to paste.Add the fish,egg,fish sauce,potato and peanuts.Process till smooth.Now add beans and shredded lime grass.Mix well,shape into cutlets.Than heat the oil in pan and do shallow fry.
1.Eggs :- 4
2.Icing sugar :- 1 bowl
3.Maida (refined flour) :-1 bowl
4.Vanilla essence :- 5 -6 drops
5.Chocolate syrup :- for flavor and cream
6.Fresh cream :- 1 bowl
7. Butter :- 5-6 tsp (and for greasing the pan)
8.Grated chocolate :- 1/2 bowl
9. Gems cadbury :- 1 pack
In a bowl put eggs and sugar,beat them well.Then into this add maida, 2 tsp chocolate syrup,vanilla essence and 3 tsp butter.Mix well.And make a fine paste.
Now take a baking pan and do greasing with butter.Sprinkle few dry maida in it and spread the batter and give the pan a few good shakes to remove any air pockets that might remain.
he first thing that you need to do in preparing your cake is to set your oven to 180°C, 350°F or gas mark.
Now put the cake into the oven (pre heat oven to 180°C) and allow it to bake or on gas flame (take tava and put mud lair on it then put cake pan on it).
Test the cake to see it is ready. Insert a wooden skewer into the center of the cake. The cake is ready when the skewer comes out free of
Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake.It will take approximately 1 hour on gas flame.
For the fudge frosting, heat cream until it just begins to boil.Take it off the heat and add 50g butter,2 tsp chocolate syrup.Let it be cool on room temperature.
Apply this frosting on cake and decorate with gems and chocolate.
1.Cheese grated (paneer):- 500g
2.Bottle gourd grated:- 1/4 cup
3.Besan (chana flour):- 1/4 cup
4.Red chilli powder:- 1 tsp
5.Coriander powder:- 1 tsp
6.Garam masala:- 1/4 tsp
7.Salt:- to taste
8.Oil:- for frying
Take a bowl and put all ingredients in it (not oil) .Now mix them well and make 20 small balls with this mixture.Then heat the oil and make them deep fry till their color turns into brown.Serve hot.