Sraddha — Diligence Cookbook

by Hymavathi Chiruvolu


Foreword to the 2011 online version

This online version of Sraddha — Diligence Cookbook is based on an earlier web version created by my brother, Pramode Chiruvolu, which he had put on Geocities before that site was retired.  As a result, the Table of Contents links don't work .  To quickly find items within the page, use your browser's search feature, usually accessed with Ctrl+F.   Thank you Pramode!

Our beloved father, the late Arun Kumar Chiruvolu, a chemist by training and temperament, created the original English translation of this cookbook with careful attention to measurements and proportions, but there are a number of cases where they are simply missing due to loss of special characters in format conversion.  Please contact me if you have a doubt and I will try to assist you the best I can.  Thanks Dad!!

Our father's mother, Hymavathi Chiruvolu, who we call Mama, originally authored this cookbook.  How this came about is a fun story.  It happened that in the late 1990s, I was living in New York City, and a big celebration was called for Mama's 75th birthday at the community room of the resplendent Bridgewater Hindu Temple in New Jersey.  Of course, I was running late as usual for my train out to the suburbs, and had left myself only a minute to get her a gift.  

But I had thought about gifts for her many times leading up to that day, and I wondered over and over, "what can you give someone who wants for nothing??"  It's much harder to answer than "what do you get the man who's got everything?"  It turns out, the answer to that one is actually easy -- more. 

But this was my grandmother, who I never, ever knew to ask, need or want anything for herself personally -- always giving, giving, giving, to her seven children and nineteen grandchildren.  Also the 75th birthday is significant, as in the traditional Hindu life calendar, it marks the beginning of the fourth and final stage of life -- sannyasi -- meaning complete renunciate.   

Well, as fate would have it, on my way to the train, some then-unknown force told me to stop at a bookshop in Penn Station, and as I did, I saw a nice, black, faux-leather 5"x8" bound journal of some 250 pages.  I bought it,  hastily peeled the pricetag. and wrote in the front, "For Mama, With love, on your 75th birthday so you can share your wisdom with us ~Vikram."   I liked it, but later, in all the hubbub of people and rich food, and the silk saris, jewels, and other lavish-seeming gifts she got, it seemed to me, when I gave it to her, she wasn't much impressed.  (How wrong I was!)

And so, I forgot about it, for about three years.   Then, it happened I moved back home to Jersey in the summer of 2001, and one day I walked into the living room to find Dad intently poring over a bound black journal while pecking at a laptop, which was a very curious thing -- while he was a huge C-SPAN news junkie, he was usually not much for journaling or computers at all!  As I took a closer look, I vaguely recognized the journal, and then more clearly recalled the careful Telugu handwriting inside, which I'd seen on birthday cards since I was a small boy.  Then Dad said, "See what Mama sent!  I've been translating!" 

The journal was full, cover to cover, and it looked like he had already made his way through many screenfuls of translation!  Now I hadn't heard from Mama in a long while as she had moved back to India, and my Telugu was too poor to get much mileage with her on the phone, and I never learned to read it either.  Getting excited, I still didn't know -- "Dad, what is it??"   And, with a characteristic twinkle in his eye, Dad said, "A cookbook!"  Oh, what a surprise!  Dad and I both started laughing with glee -- when I asked for Mama's wisdom, we had no idea she'd come back with all this!!

But she did know, I just adored her cooking -- on birthdays whenever she was in America, she'd make me Pulihora (Rice Preparation #5) and Babatlu (Sweet #9), for which I will always have a weakness.  And, over the years, I've discovered, it goes much deeper too -- the very spice mixes she used have been prescribed to me by Ayurvedic doctors for relief of various ailments, along with Kichidi (Rice Preparation #2), which her version I still find to be the best for my constitution--simple and peppery with an equal balance of rice and mild moong lentils.  Other favorites are the Avakaya (Pickle #8) and Spinach Lentils (Dal #5) and Poory (Wheat Preparation #1).  

Having tasted the results of them all from the source herself, I am very biased, but not at all kidding when I say -- they are all truly great!  (Yet, if she had included her Kakrikaya Kura recipe for Chinese Bitter Gourd, I would've said, unfortunately there's one exception --no culinary power that could redeem those in my eyes.)

Mama had been running her kitchen since she was married in the early 1930s, and so there are 60+ years of day-in-and-out culinary wisdom feeding our blessed, ever-evolving clan of picky eaters, prickly personas, big-mouths, bigger eaters, and know-it-alls.  Many times now, I have tried to make her simple recipes more complex, and her complex recipes simpler in attempting my own variations, only to yet again see Mama's wisdom in the exact balance she strikes with each dish.  

So I encourage you to try the recipes as they're written, and then also to experiment with them too.  I'm happy to report, she still does!  When I last visited her in Hyderabad in the Fall of 2010, she was still cooking up a storm at 90+ years old, running her kitchen and coming up with new creations (she's moved into the creamy wonders of Mughlai cuisine) while also tweaking her classics.  A master home economist, she also noted with concern that the price of a kg of salt had gone up by three rupees in as many months!  

M
y father's youngest sister, journalism professor Padmaja Shaw, had the original Telugu version of the cookbook typeset and brought out as a bound cookbook in India. I hoping, with your feedback and an input on this page, a printed English version may be in the offing as well.   So I've set this page is set to allow comments -- so please any questions on recipes or anything else right here down below, and hopefully, we can work out all the kinks!  Also, if you cook any dish and would like to take a snap of how the final presentation turned out, feel free to send me or attach pictures below as well! 

But with or without the cookbook, Mama's pride and joy and love are available to us all the moment we step into the kitchen and work with Sraddha.

So, now, without further ado ...   Thank you Mama!!!

Vikram Surya Chiruvolu
Washington, DC
June 2011 

FOREWORD

This book is mainly meant for house hold cooking purposes, not for commercial cooking purposes.

To cook and present tasteful food one should have proper sraddha, or diligence. Without diligence, no matter how many books one reads, good Dining experience is not possible.

Salt and dry red peppers are frequently used condiments -- these should be used as per each household tastes and medical needs, so use them as you see the need, what I suggest is for median range. From there you just go ahead and tweak it, but do not veer too far out, because these items are used to give that unique taste, absent salt and dry red pepper, you might as well eat at "McDonalds".

At the end of cooking each item, it is a good idea to taste it.  Sometimes things do go wrong, like excess salt.   If this occurs, the way to fix is by adding a little coconut shavings and a few spoons of basen (chick pea flour) to the item and cooking a little while longer, if needed add some water, this is for curries, for sambaar type of items add some more water and boil a little longer.

If you follow my recipes, you will turn out tasty food, but at the beginning, if it does not seem to come out right, do not get disheartened. Try again!

After carefully preparing the meal, make sure it is presented well. Avoid using the same pots and pans by transferring to table ware or corning ware. When anyone sees, it should be very appealing, and appetizing.  Only then due diligence pays off -- yes, even for daily dinner!

ENJOY!

CONTENTS


A. List of commonly used ingredients 

B. Preparation of mixed powders 

C. Preparation of chatnis & Pickles (DIPS) 

D. Snacks 

E. Curry 

F. Sambaar and like items. (SOUPS) 

G. Dals 

H. Rice preparations 

I. Wheat products 

J. Sweets 

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A. LIST OF COMMONLY USED INGREDIENTS 

1 Rice long grain 
2 Rice flour fine ground 
3 Rice coarse ground 
4 Wheat flour 
5 Wheat cream (soji) 
6 Wheat (Whole grain) 
7 Yellow split peas (chana dal) 
8 Yellow split pea flour (besan) 
9 Pigeon peas (toovar dal) 
10 Split black gram (urid dal) 
11 Mung beans (mung dal) 
12 Chick peas (chole) 
13 Clarified butter (ghee) 
14 Cooking oils
15 Coconut fine powder 
16 Coconut shavings 
17 Coconut milk 
18 Coconut water 
19 Almonds (badam) 
20 Aniseeds (Sounf) 
21 Asafetida (Hing or Inguva) 
22 Bay leaves (Tej patha) 
23 Cardamom (Elaichi) 
24 Cashew nuts (Kaju) 
25 Chilies, red dried (lal mirchi) 
26 Chilies, red dried powder 
27 Chilies, green slender (Hari mirchi) 
28 Cinnamon (Dalchini) 
29 Cloves (Laung) 
30 Coriander seeds (Dhania) 
31 Cumin seeds (Jira) 
32 Curry leaves (kari patha) 
33 Fenugreek seeds (Menthy) 
34 Garlic (Lahsun) 
35 Ginger (Adrak) 
36 Jaggery (Gur) 
37 Mace (Javitri or Jaiphal) 
38 Mango green pickle type 
39 Mango fruit (red to yellow) 
40 Mint leaves (Pudina) 
41 Mustard seeds (Rai or Avalu) 
42 Onion (Pyaz) 
43 Paprika (Deghi mirchi) 
44 Peppers, black 
45 Pepper, black powder 
46 Pistachio nuts (Pista)

47 Pommagranate seeds (Anar dana) 
48 Poppy seeds (khus khus) 
49 Rose water (Gulab) 
50 Saffron (Zafron) 
51 Salt (Namak) 
52 Sesame seeds (Til) 
53 Tamarind (Imli) 
54 Turmeric (Haldi) 

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B. PREPARATION OF MIXED POWDERS
 


1 Pepper powder 
2 Idli powder 
3 Sambaar powder 
4 Sesame powder 
5 Kandi podi 
6 Curry powder 
7 Rasum powder 
8 Garam masala 

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C. PREPARATION OF CHATNIS & Pickles (DIPS) 

1 Idli & Dosa chatni 
2 Ginger chatni 
3 Coriander chatni 
4 Mint chatni 
5 Eggplant tamarind chatni 
6 Coconut chatni 
7 Mango chatni 
8 Mango pickle (Avakaya) 
9 Ginger/Mango pickle (Allam avakaya) 
10 Mashed Mango pickle (Magaya) 
11 Cucumber pickle (Dosaavakaya) 
12 Cucumber Chutni 

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D. SNACKS 

1 Idli 
2 Ravaidli 
3 Dosa & Masala Dosa 
4 Rava Dosa 
5 Pesarattu 
6 Uthappam 
7 Upma 
8 Vada 
9 Dahivada 
10 Masalavada 
11 Pakora 
12 Kajupakora 
13 Gattipakora 
14 Alubajji 
15 Leafbajji 
16 Mirchibajji 
17 Bonda 
18 Samosa 
19 Murukulu 
20 Thin or fat sevu 
21 Boondi 
22 Shankarapali 

E. CURRY 


1 Dosa curry 
2 Bagara baingan and whole eggplant 
3 Mixed vegetable 
4 Cabbage 
5 Cauliflower 
6 Broccoli 
7 String beans 
8 Egg plant 

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F. SAMBAAR and like items (SOUPS) 

1 Sambaar 
2 Rasum 
3 Spinach 
4 Onion 
5 Buttermilk 
6 Vegetable 

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G. DALS 

1 Plain dal 
2 Mango dal 
3 Cucumber 
4 Tomato 
5 Spinach 
6 French cut beans 

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H. RICE PREPARATIONS 

1 Plain rice 
2 Kichidi rice 
3 Tomato bhath 
4 Eggplant bhath 
5 Pulihora 
6 Pulav rice 

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  1. WHEAT PREPARATIONS 

    1 Poory 
    2 Paratta 
    3 Chapathy 
    4 Poolkha 
    5 Alooparatta 

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J. SWEETS 

1 Burphy 
2 Mysorepak 
3 Wheat hulva
4 Badam hulva 
5 Basundi 

6 Laddu 
7 Ariselu 
8 Sojjappalu 
9 Bobbatlu 
10 Boorelu 
11 Chakrapongaly 
12 Rice pudding 
13 Semya pudding 
14 Coconut pudding 
15 soji sweet 





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A. LIST OF COMMONLY USED INGREDIENTS
 

All the listed ingredients are available in the super markets or in Indian stores, they can be used directly as they are sold, if any special treatment is needed, it will be dealt with in appropriate place and manner. 

1. Rice long grain: Available in any supermarket also Basmati, and newer flavored rice. 

2. Rice flour fine ground: Used mainly in Dosa mix and other snacks. 
3. Rice flour coarse ground: Primary use in Idli mix and others. 
4. Wheat flour: Enriched variety, used in many items. 
5. Wheat cream: (soji) Used in a variety of ways. 
6. Wheat: Whole wheat grains necessary to make milk of wheat. 
7. Yellow split peas: (chana dal) Used many ways, it is very high in protein value. 
8. Yellow split pea flour: (besan) This flour is very important in any Indian kitchen, used various ways, including as sauce thickener, very rich in protein. 
9. Pigeon peas: (Toor dal or kandi dal) Used to make sambar and other dal preparations, a rich protein source. 
10. Split black gram: (Urid dal or minumu) Used for making idli, dosa and many other ways, a good source of protein. 
11. Split yellow beans: (moong dal or Pesara) Used to make pesarattu and sambaar and other ways, good source of protein. 
12. Chick peas: (garbanzos) Used to prepare a variety of curries, source of protein. 
13. Clarified butter: (ghee) Can be purchased in Indian stores or can be made at home very easily, by melting butter (unsalted) and heating till, turns from yellow to light brown, with small bubbles, stores for a long time. 
14. Cooking oils: There is a lot to choose from, make your choice. 
15. Coconut fine powder: this is a dry fine powder, can be bought in the market, used extensively. 
16. Coconut shavings: Fresh coconut grated to produce this, should be done at the time of use, any left over can be refrigerated and used in a week or so. 
17. Coconut milk: can be bought from store or made by grinding fresh coconut with some water and squeezing out the milk and discarding the solids any left over milk refrigerate and use as soon as possible. 
18. Coconut water: After breaking whole coconut collect the liquid. 
19. Almonds: (Badam) Whole or chipped used to make sweet, and hot mix. 
20. Aniseeds: (sounf) A flavoring agent and after meal digestive aide. 
21. Asafetida: (Hing or Inguva) Is pale yellow to brown powder ready to use form available in Indian stores, used as seasoning and only a little at a time is used, in hot oil at the end and immediately removed from heat. 
22. Bay leaves: (Tej patha) Used as a flavoring agent in pilaf (Pilav), or biryani never consumed but discarded at the time of eating. 
23. Cardamom: (elaichi) Comes either as pods or powder used as a flavoring agent, in a variety of different dishes.
 
24. Cashew nuts: (Kaju) They are used in many different ways mainly for flavor and unique taste, you can buy raw or fried lightly salted. 
25. Chilies, red dried: (Lal mirchi) these come as whole, flakes, and fine powder, have them all handy, use the ones suggested, these can be very hot to taste, use caution and experiment, to decide your tolerance level, wash hands thoroughly right after using. 
26. Chilies, slender green: These are found in the fresh vegetable section in the stores, they are used extensively.
 
27. Cinnamon: (Dalchini) Available in stick or powder form, is one of the essential flavoring agents, must in any kitchen.
28. Cloves: (Laung) You can buy them whole or in coarse powder form, is an essential flavoring agent, used quite a bit. 
29. Coriander seeds: (Dhania) These come as seeds and powder, very essential in cooking Indian food. 
30. Cumin seeds: (Jira) Essential flavoring agent. 
31. Curry leaves: (Kari patha) These leaves are very different from Bay leaves, have nice pleasant scent to them, used many ways. 
32. Fenugreek seeds: (Menthy) These are dark yellow seeds, with unique pungent taste, used in many recipes. 
33. Garlic: (Lahsan) It is used extensively its properties are well known. 
34. Ginger: (Adrak) Always use fresh ginger, avoid losing the juices. 
35. Jaggery: (Gur) Yellowish to light brown sweetener, mainly used in Indian cooking, comes as blocks can be bought in Indian stores. 
36. Mace: (Javitri or Jaiphal) Is available as a block or powder used to season, Pilav, curry, and sweets. 
37. Mint leaves: (Pudina) Are used in curry, Pilav, to make chatni. 
38. Mustard seeds: (Rai or avalu) These are chocolate to black seeds, used in almost every thing. 
39. Paprika: (Deghi mirchi) Mainly used as a coloring agent, in many dishes. 
40. Peanuts: These are used in many ways. 
41. Peppers, black: (Kali mirchi) These are used extensively, as whole, coarse, or fine powder.
 
42. Pistachio nuts: (Pista) Used to garnish the sweets. 
43. Pomegranate seeds: (Anar dana) Used for flavor and taste. 
44. Poppy seeds:(Khus khus) Used as thickening agent. 
45. Saffron: (Zafron) Available in thread or powder form, used as coloring agent, be careful, very little is needed. 
46. Salt: (Namak) Different types are available make your choice. 
47. Sesame seeds: (Til) These are beige colored seeds, with nutty taste, and flavor. 
48. Tamarind: (Imly) This comes as slabs or as paste, available in Indian stores, is used in a variety of dishes as a souring agent. 
49. Turmeric powder: (Haldi) Available in Indian stores as a powder, used extensively as a coloring agent. 


[There are many old tales about some of these ingredients, how they are useful in various medicinal ways, whatever the claims are the food tastes nice, if used in proper proportions, be careful with some of them, they can really screw things up if used to excess or in wrong combination.] 





















B. PREPARATION OF MIXED POWDERS
 

NOTE: In south Indian cooking, particularly, the following ingredients are often used, and they are always available in combination container of 7 cups, each containing, separately, Yellow split peas, urad dal, fenugreek seeds, cumin seeds, mustard seeds, red dry peppers, and turmeric powder, with a measuring spoon, so when you see a lengthy list do not become flustered, get this box out. 

MAKE ALL THESE POWDERS AND KEEP THEM ON HAND FOR AN EASY TIME, IN DAILY COOKING. 

1. Pepper powder: 

Yellow split peas (chana dal) 1 cup
 
Urad dal 1 cup 
Coriander seeds 1 cup 
Red dry peppers (medium) 30 
Black peppers 3tsp 
Garlic 10 
Fenugreek seeds 2tsp 
Mustard seeds 2tsp 
Cumin seeds 2tsp 
Asafetida powder ˝tsp 
Tamarind paste 2tsp 
Salt 3tsp 
Turmeric powder ˝tsp 

Heat a suitable pan well, transfer chana dal, urad dal to the pan, fry till light brown, add coriander seeds, continue frying, for 1 
minute, add red dry peppers, black peppers heat for 1 minute, transfer to a blender.
 
Replace the pan onto the stove, transfer garlic, fenugreek, cumin, and mustard, fry for a minute, add asafetida heat 5 seconds remove and place in the blender, and start grinding, when slightly coarse, add tamarind, salt and turmeric powder, grind till mixed well, place in an air tight container, this stores well. 
This powder can be used with rice, and idli. 

2. Idli powder:
 

Yellow split peas (chana dal) 1 cup 
Red dry peppers 10 
Asafetida źtsp 
Garlic 2tsp 
Salt 2tsp 

Heat a suitable pan well, transfer chana dal, and fry till light brown, add red dry peppers, heat for a minute, add asafetida after 5 seconds, transfer to a blender, blend to a coarse consistency, place the pan back on stove, add 
1tsp ghee (clarified butter) and garlic, fry till brown, add to the blender mix, add salt and mix well, store in an air tight container, stores well for a good while.
 
Can be used with Idli, kids will like this mix very much. 

3. Sambaar powder: 








4. Sesame powder: 

Sesame seeds 1 cup 
Red dry peppers 10 
Salt 1tsp 

Place a pan on stove and heat, transfer sesame seeds and fry till brown, add red dry peppers heat for a minute, place in a blender and grind into fine powder, add salt mix well, store in an air tight container, stores well. 
Children will like it in rice. 


5. Kandi powder: 

Toor dal (Kandi) 1 cup 
Chana dal ˝ cup 
Moong dal ź cup 
Urad dal ź cup 
Red dry peppers 10 
Cumin seeds 3tsp 
Salt 3tsp 

Heat a suitable pan well, transfer toor, chana, moong, and urad dals, fry till light brown, add red dry peppers, and cumin fry for a minute, grind to a fine powder, add salt, mix well, store in an air tight container, stores well for a long time. 
This powder is good with rice, for everyone in the family. 


6. Curry powder: 

Yellow split peas (chana dal) 1 cup 
Urad dal 1 cup 
Sesame seeds ˝ cup 
Red dry peppers 20 
Dried coconut powder ˝ cup 
Cumin seeds 2tsp 
Mustard seeds 2tsp 
Fenugreek seeds 2tsp 
Salt 2tsp 
Turmeric powder ˝tsp 

Heat a suitable pan well, transfer chana dal, urad dal, sesame seeds, fry till light brown, 
add red dry peppers, heat for a minute, place in a grinder, grind to coarse consistency. 
To the same pan add 3tsp of cooking oil, 
after warming, transfer, cumin, mustard, fenugreek, fry a minute, add to the grinder, mix well, add coconut, salt, turmeric grind a little, store in a well-sealed container, good for about 3 or 4 weeks. 

7. Rasum powder:
 

Coriander seeds 
Black peppers 
Dry red peppers 


8. Garam masala powder: 

You can buy in the Indian store or if you prefer you can make your own by grinding the 
following together: 

Cinnamon 
Cloves 
Cardamom 
Bay leaves 
Coriander 
Cumin 
Pepper black 
Nutmeg 
Pimento 

Dry roast all the ingredients, and grind to a fine powder.
 



C. PREPARATION OF CHATNIS & PICKLES (OR DIPS) 

Note: Read the admonition at the start of B. 

1. Idli & Dosa chatni: 

Yellow split peas 1 cup 
Coconut fresh pieces ˝ cup 
Ginger 1 inch 
Green peppers slender 4
 
Yogurt ˝ cup 
Urad dal 2tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp
 
Asafetida powder źtsp 
Kari leaves 6 
Salt 1tsp 
Turmeric powder źtsp 

Heat a suitable pan, add yellow split peas, fry till light brown, transfer to a grinder, grind 
a little, add coconut, ginger, green peppers, and yogurt, grind well, add salt and turmeric, mix a little.
 
Heat the pan, add 2tsp oil, and urad dal, cumin, mustard, heat till light brown, add kari leaves, and asafetida, heat 5 seconds, and remove from heat and add to the same blender, whiz to mix, and transfer into a container, stays good for a week, in a refrigerator. 
[If you prefer, you can use peanuts also] 
This is a good side dip for idli and dosa.
 


2. Ginger chatni: 

Ginger (about 6 inch x 2 inches) 
Peppers, red dry 30
 
Peppers, green slender 4 
Tamerind ˝ cup 
Yellow split peas 2tsp 
Urad dal 2tsp 
Fenugreek seeds 1tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Asafetida źtsp 
Turmeric powder ˝tsp 
Salt 2tsp 
Sugar 4tsp 

Chop ginger into pieces, place in the grinder. 
Take a big piece of Tamarind cake, add some water and heat or microwave to steam, squeeze tamarind, collect the fine paste, and discard the pits, add to the grinder. 

Heat a pan, add 3tsp oil, yellow split peas, and urad dal, fry till light brown, transfer fenugreek, cumin, mustard, peppers red dry, fry for a minute, add asafetida in 5 seconds, add to the blender along with turmeric, peppers green, salt, and sugar and grind well. 
Place in a container, and refrigerate, stays good for a long while. 
This can be used with rice, idli, dosa, etc. 


3. Coriander chatni: 

Coriander leaves 1 cup 
Peppers, green slender 4 
Tamarind paste 3tsp 
Turmeric powder źtsp 
Salt 1tsp 
Cumin seeds 1tsp 

Tamarind paste- take enough cake add some water, heat and squeeze, discard the pits, collect sufficient amount, place in the grinder, add rest of the ingredients, and some water to liquefy, and grind well, can be used many different ways, as a dip. 


4. Mint chatni: 

Mint leaves 1 cup 
Coriander seeds 3tsp 
Mustard seeds 1tsp 
Cumin seeds 1tsp 
Peppers, green slender 4 
Salt 1tsp 
Turmeric powder źtsp 
Tamerind (same as above) 1tsp 

Place mint, tamarind, green peppers, salt, and turmeric in a grinder, add a little water and grind to fine paste. 
Heat a pan, add 2tsp oil, and coriander, cumin, and mustard fry a little and add to the same grinder along with tamarind and grind well, store in container, stays good for a while. 
Can be used as a dip with many snacks. 


5. Eggplant tamarind chatni: 

Eggplant - big one 2 
Onion ˝ cup 
Peppers, red dry 2 
Peppers, green slender 2 
Tamarind (same as above) 1 cup 
Coriander leaves ź cup 
Coriander seeds 2tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Fenugreek seeds 2tsp 
Yellow split peas 1tsp 
Urad dal 1tsp 
Asafetida źtsp 
Salt 1tsp 
Turmeric powder ˝tsp 
Sugar 3tsp 
Cut eggplant and onion into about 1 inch pieces, heat a pan, transfer 2tsp oil and onions, fry for 
2 minutes, add eggplant pieces and tamarind and a little water to cook to softness.
 
Heat a pan well, add 2tsp oil, transfer coriander seeds, yellow split peas, urad dal, fry till light brown, add fenugreek, cumin, mustard, peppers red dry heat a minute, add asafetida and remove from heat, grind to coarse consistency, add peppers green slender, salt, turmeric, sugar, mix a little, add eggplant mix, and whiz a few times, and transfer to bowl, and add chopped coriander leaves. 
Stores for a week in the refrigerator. 
Can be used with rice, and as a dip, for snacks. 
It is a good combination with patoli. 


6. Coconut chatni: 

Coconut fresh pieces 1 nut 
Peppers, red dry 3 
Peppers, green slender 4 
Tamarind 2tsp 
or 
Mango, green (in season)* ˝ 
Kari leaves 6
 
or 
Coriander leaves 2tsp 
Yellow split peas 2tsp 
urad dal 2tsp 
Fenugreek seeds 1tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Asafetida powder źtsp 
Turmeric powder ˝tsp 
Salt 1tsp 

* Unless otherwise noted these are always pickle type, never use fruit mango for pickles. 
Break the coconut and cut into small manageable pieces.
 
Heat a pan, add 3tsp oil, transfer, yellow split peas, urad dal, slightly brown, add fenugreek, cumin, mustard, dry red peppers, after a minute, add asafetida and place in grinder, add green peppers, salt, turmeric, and grind well, add coconut, tamarind grind till, uniform, add kari or coriander, spin a few times and remove into a bowl, stores for a week in the refrigerator. 
Can be used as dip or with rice. 


7.Mango chatni: 

Mango, green raw (see above) 2 

Cut the mango into manageable pieces (discard the hard shell part). 
Use the same process as coconut chatni, except do not use, green peppers, kari leaves, or coriander leaves, these are not conducive to long term storage. 
This stores well over a long period.
 
Can be used with rice and as a dip. 

8. Mango pickle (Avakaya): 

Mangoes big size(see item #7) 3 
Mustard powder 4 cups 
Peppers, red dry powdered 3 cups 
Salt 2 1/2 cups 
Turmeric powder 2tsp 
Fenugreek seeds 3tsp 
Garlic cloves ˝ cup 
Sesame seed oil 1 1/2 liters 

Cut the mangoes all the way into half, from either side, remove the seed, leave the hard shell in 
tact, cut again in half, further cut into 3 pieces, for a total of 12. 
Transfer all other ingredients in a suitable bowl, except the oil, mix thoroughly, add the mango pieces, mix well, add the oil slowly while mixing, and transfer into an air tight glass or porcelain, bottles, stores well at room temperature for over a whole year.
 
Is used with rice and also as a dip. 

9. Ginger/Mango pickle: 

Mangoes 4
 
Ginger ˝ cup 
Garlic ˝ cup 

Do every thing like item#9, plus do the following. 
Make one cup of paste, of ginger, and garlic, place in a hot pan with a cup of sesame oil, fry 
till light brown, add to the mix, store similarly, lasts as long. 

10. Mashed Mango pickle 

Mangoes 10
 
Salt 2 cups 
Turmeric powder 2tsp 
Peppers, red dry powder 2 cups 
Fenugreek seeds 1 cup 
Mustard seeds 1 cup 

Remove the skin of the mangoes, cut into thin slivers of 2 inches, discard the hard shell. 
Place the pieces in the mixture of salt and 
turmeric powder, store in a glass container for 3 days, on the fourth day squeeze the pieces to remove the liquid, separate the liquid. Place the mango pieces, and the liquid in the sun for a day or in the oven at 275 degrees, for about 4 hours 
(idea here is to remove the water content, be watchful not to burn). 
Roast half cup fenugreek seeds, and half cup mustard seeds in a dry pan, till brown, remove from heat and grind into fine powder, keep this separate. 
To a hot pan transfer 1 cup sesame oil, add remaining fenugreek seeds, and mustard seeds, and 10 peppers red dry, after frying well (avoid blackening) add 1tsp of asafetida and remove from heat, after cooling add to dried juice mix, along with peppers, red dry powder, fenugreek powder, mustard powder and mix thoroughly, add dried mango pieces, mix completely with aid of some more sesame oil, till all pieces are covered, store 
in glass containers, close the lid well, remains good for a year.
 
Can be used in a variety of ways. 

You can try making a very different tasting pickle, do everything, as above except that the mango pieces are lightly ground (do not make a mush) with the aid of some sesame oil, fry in sesame oil, 1 cup of garlic cloves, mix everything together, this also stores well, for a year, can be used similarly. 



11. Dosaavakaya 

Dosakayalu (Yellow Indian cucumbers) 4 
Mustard powder 4 cups
 
Peppers, red dry powder 3 cups 
Salt 2 ˝ cups 
Turmeric powder 2tsp 
Cooking oil 2 cups
 

Clean the cucumbers well, cut them into 1 inch squares (need to be tasted to discard bitter ones), mix all the above ingredients in bowl, add the pieces and mix to cover the pieces, stores well for a long time, can be used in many ways. 

12. Cucumber Chutni 

Cucumbers (greens are ok) 2 
Tamarind 2tsp 
Turmeric powder źtsp 
Yellow split peas 2tsp 
Urad dal 2tsp 
Fenugreek seeds 1tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Peppers, red dry 4 
Peppers, green slender 3 
Asafetida źtsp 
Coriander leaves 2tsp
 

Cut the cucumbers into half inch pieces. 
To a hot pan, add 3tsp oil, Yellow split peas, urad dal, fry till light brown, add fenugreek, cumin, mustard, peppers, red dry, heat a minute, add asafetida transfer to the grinder, grind coarse, add tamarind, turmeric, salt, peppers, green slender grind a little, add cucumber pieces and coriander leaves, whiz a few times, put in a container, remains good for a few weeks, in the refrigerator. 
Can be used with rice and as a dip. 







D. SNACKS
 

1. Idli 

Urad dal 1 cup 
Rice coarse ground flour 2 cups 
Salt 1tsp 

Soak urad dal in excess water, for 8 hours, 
grind to a coarse consistency. 
Soak rice flour in water for 10 minutes,
 
squeeze to expel excess water and add the rice 
flour,(use only coarse grain, discard fine 
flour), to the ground urad dal, add the salt 
and mix well. 
Let the mix sit over night, at room 
temperature, it puffs well (use a vessel twice 
the volume). 
Ready idli plates by rubbing the surface with a 
dab of oil, transfer the idli mix to the plate, 
avoid over filling, stack the plates (these 
come in a set of four, each having four bowls, 
for a total of 16 idlis at a time) place them 
in a pressure cooker without the cooker weight, 
let it cook for 5 minutes, after it starts 
steaming, shut off the heat. 
When it cools to manageable level remove the 
plates, and pry out the idli into a container, 
refrigerate them while still warm, if you are 
saving them for later use, or you can eat them 
right away. Refrigerated idli can be warmed in a 
microwave, make sure to sprinkle a little water. 
These can be stored for a week. 
A variety of dips can be used. If your health 
allows, dab a little ghee on top of the idli,
 
they will taste lot better. 
The above measure makes about idlis. 




2. Rava idli: 

Wheat flour coarse 2 cups 
Ginger 2 inch piece 
Peppers green slender 4
 
Coriander leaves 3tsp 
Cumin seeds 1tsp 


3. Dosa & Masala dosa: 

Urad dal 1 cup 
Rice flour fine ground 2 cups 
Cumin seeds 1tsp 
Salt 1tsp 

Soak urad dal in excess water, for 8 hours, grind well, to a fine paste, with the help of water, add rice flour, cumin, and salt, this mix should be free flowing and liquid, (something like pan cake mix), let stand for a long while. 
Heat a non-stick flat pan well, reduce heat a tad, pour a small ladle full of the flour mix in the middle of the pan, and start spreading the flour evenly to as large an area as possible, thinner the better, (this comes with practice and experience on how to handle), with the aid of a little oil fry till the edge is slightly brown, flip it over and fry a few secs, (this is dosa), for Masala dosa, on this surface sprinkle evenly pepper powder (Refer B-1), and place on top Dosa
 
curry (refer to E-1) and fold, into any fancy 
shape you can think, without spilling the filling. 
These are best eaten hot off the pan, a variety of dips can be used. 






4. Rava dosa:
 

Wheat flour cream 2 cups 
Wheat flour ˝ cup 
Buttermilk 1 cup 
Peppers green slender 4 
Ginger 2 inch 
Coriander leaves 2tsp 
Cumin seeds 1tsp 
Salt 1tsp 

Mix wheat flour, wheat cream, and buttermilk, with the aid of some water into a free flowing mix (thinner than pan cake mix). 
Transfer to a grinder, peppers green, ginger, coriander leaves, and salt, grind with the aid of some water into a paste, add to the flour mix, add cumin seeds, let stand for 1 hour. 
Heat a flat pan well, reduce heat a tad, with a ladle scoop the dosa mix, place in the middle of the pan and spread evenly, fry with the aid of a little oil till the edges are brown, flip it over and fry a few seconds, fold in half, and serve hot, a variety of dips can be used. 


5. Pesarattu: 

Moong dal (Either whole or halves) 2 cups 
Peppers green slender 4 
Ginger 2 inch 
Onion large 1 
Cumin seeds 1tsp 
Coriander leaves 2tsp 
Salt 1tsp 

Soak moong dal for 2 hours in excess water, and transfer to a grinder and grind into a fine paste, add ginger, coriander leaves, peppers green, and salt, grind well. 
Dice the onion into ź inch pieces. 
Heat a flat pan well, reduce heat a little, with a ladle transfer the mix, and spread on the pan well, 
with the aid of a little oil fry till you see the 
edge brown, flip over for a few seconds, flip it back, place a spoon of diced onions, and fold in half, serve hot, can use any of, number of dips.
 
If upma (refer D-7) is available they go together well. 


6. Uthappam: 

Onion large 1 
Tomato 2 
Ginger 2 inch 
Coriander leaves 2tsp 
Salt 1tsp 

Make dosa mix (refer D-3) but make it a thicker coarse mix. 
Dice the onion into ź inch pieces. 
Grind rest of the ingredients into a paste, add to the dosa mix, and mix well, let stand at room temperature over night. 
Heat a 1 inch deep pan well, lower the heat, transfer 2 ladles full of the mix, just distribute 
evenly, (this has to be a thick cake), place some onion pieces on top, apply a little oil to the edge, and place a cover let it fry on medium heat, when edges turn brownish, flip it over fry for a minute, flip it over and serve it hot, make your pick of the dip.
 


7. upma: 

Wheat cream 1 cup 
Onion medium 1 
Carrot 6 inch 1 
Peppers green slender 2 
Ginger 1 inch 
Kari leaves 6 
Lemon juice 2tsp 
Cashew nuts 20 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Yellow split peas 2tsp 
Urad dal 2tsp 
Salt 1tsp 

Dice onion and carrot into ˝ inch pieces. 
Cut the peppers green, ginger into small pieces. 
Heat a deep pan, transfer 2tsps of oil, add onion pieces, yellow split peas, urad dal, cumin, mustard, brown them and add cut pepper, ginger, kari leaves, and cashew nuts, fry till cashews are light brown, add cut carrots, pour 2 cups of water, into the pan, let it come to boil, and let it simmer 5 minutes, slowly, while stirring add wheat cream, break up any clumps, let it cook for 5 minutes, remove from heat. After cooling to lukewarm add the lemon juice and mix well, serve it with any of the dips. 


8. Vada: 

Urad dal 1 cup 
Salt 1tsp 
Cumin seeds 1tsp 

In excess water soak the urad dal over night. With a minimum of water grind soaked dal, less water the better add salt and cumin seeds. 
In a deep dish pan heat enough oil to facilitate deep frying, take a golf ball size of the mix, 
flatten to about donut size and punch the hole in the middle, carefully slide it into the oil, (this needs some practice) when vada sticks to the bottom pry it free, it should be free floating, flip over and continue to fry at medium heat, till vada turns golden yellow.
 
These vadas are good hot or cold and store for a week in the refrigerator. 
Use any of the dips. 


9. Dahi vada: 

Yogurt 2 cups 
Buttermilk 1 cup 
Peppers green slender 2 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Yellow split peas 2tsp 
Urad dal 2tsp 
Salt 1tsp
 
Ginger 2 inch 
Coriander leaves 3tsp 
Asafetida źtsp 
Turmeric powder źtsp 

Place yogurt and buttermilk in a deep bowl. 
Heat a deep pan add 2tsp oil, and yellow split peas, urad dal, cumin, mustard fry till light brown, cut into small pieces peppers green, ginger, add to the pan, add asafetida, remove from heat and add to the bowl with yogurt, add salt, coriander leaves, and turmeric, and mix thoroughly. 
Make vada the same as above (refer D-8), and dip in the yogurt mix, let them soak for 15 minutes before serving.
 
These last a week in the refrigerator. 


10. Masalavada: 

Yellow split peas ˝ cup 
Urad dal 1 cup 
Ginger 1 inch 
Peppers green slender 2
 
Cabbage 1 cup 
OR 
Onion medium 1
 
Cumin seeds 1tsp 

Soak yellow split peas, and urad dal in excess water over night, grind this with minimal water. 
Chop peppers green, ginger, and cumin seeds to the grinder and grind some more. Chop cabbage or onion into ˝ inch pieces and add to the grinder give a quick whiz and remove into a pot. 
Heat enough oil for deep frying, take golf ball size of the mix, flatten a little and slide into the hot oil, deep fry till light brown, on medium heat, has to be a slower process. 
These are good served hot cold, with a variety of dips, stores well in refrigerator for a week. 


11. Pakora:
 

Yellow split pea flour (Besan) 1 cup 
Rice flour fine ˝ cup 
Onion 4 
Peppers, green slender 4 
Cumin seeds 2tsp 
Coriander leaves 2tsp 
Salt 1tsp 
Pepper red dry powder 1tsp 

Chop the onions into 1 inch pieces. 
Chop the peppers green into very small pieces. 
Place all the ingredients in a bowl, add onion and 
pepper green pieces also, mix them well with the aid of a little oil, kind of firm, not runny. 
Heat enough oil in a deep frying pan, reduce to medium heat, make 2 inch balls of the batter, and drop into the oil, fry till light brown. 
Serve them hot, with some dip, as a snack or with rice for dinner. 



12. Kajupakora: 

Cashew nuts 1 cup 
Yellow split peas flour 1 cup 
Rice flour fine ˝ cup 
Peppers green slender 2 
Peppers red dry powder ˝tsp 
Salt 1tsp 
Garlic cloves 3 

Cut the peppers green, and garlic into very small pieces, place rest of the ingredients in bowl, add water little by little while mixing, and 2tsp of 
hot oil, mix well, has to be a firm batter.
 
Heat well sufficient oil to deep fry, reduce heat to medium, make the batter into small balls and place in the oil, fry till light brown, and remove. 
These store well in the refrigerator, for about a week, can use any dip. 


13. Gattipakora: 

Yellow split pea flour 4 cups 
Salt 1tsp 
Pepper red dry powder 2tsp 
Onion 1 
Cumin seeds 2tsp 

Dice onions into small pieces, grind them to a fine paste, add cumin seeds grind a little, transfer to a bowl containing rest of the ingredients, mix to a firm batter, with the aid of oil and water. 
Heat oil for deep frying, place the batter in the press (this press is available in Indian stores, these come in two types, 1. Screw type 2. Hand pressing, screw type is easier to use) containing flat disc, press enough batter into the oil, fry till they turn to very slight brown.
It is a good idle munch. 
Stays edible for a while at room temperature. 
14. Alubajji: 

Yellow split pea flour ˝ cup 
Pan cake mix ˝ cup 
Ginger 1 inch 
Peppers green slender 2 
Cumin seeds 1tsp 
Coriander leaves 2tsp 
Salt 1tsp 
Pepper red dry powder 1tsp 

Place everything in a grinder, add some water and mix well into a loose batter. 
Make potato chips on a dicer, dip them in the batter, and transfer them into deep frying oil, which is previously prepared, fry on medium heat till they turn light brown. 
Serve with some dip. 


15. Leaf bajji: 

Everything like D-14, except, in place of potato, use spinach leaves. 


16. Mirchi bajji: 

Curry powder B-6 10tsp 
Tamarind paste (see C-2) 5tsp 

Make a thick paste of the above, with a little oil. 
Make similar batter as D-14, but a little firmer. 
Take 10 green long peppers, cut lengthwise on one side only, stuff the curry paste into each of the peppers, dip them in the batter, slide them into hot deep fry oil, fry on low heat till light brown. 
Serve with any dip. 



17. Bonda: 

Dosa batter (see D-3) 
Potato medium 3 
Tomato 2 
Ginger 1 inch 
Cumin seeds 1tsp 
Peppers green slender 2 
Coriander leaves 2tsp 
Turmeric powder źtsp 
Salt 1tsp 

Dice potato into small pieces, also ginger, peppers green, tomato, and coriander leaves separately. 
Heat a pan well, transfer 2tsp oil, add cumin, 
ginger, tomato, peppers, potato pieces, and turmeric powder, and salt, cook till potato is well 
done, remove from heat, cool a little and mash the potato into uniform pulp, add coriander leaves, make into golf balls size.
 
Prepare a deep fry oil bath heat on medium heat, coat the golf balls with the batter and deep fry till light brown. 
Serve them hot with a dip. 


18. Samosa: 

Wheat flour 2 cups 
Potato 4 medium 
Green Peas 1 cup 
Ginger 1 inch 
Peppers green slender 2 
Cumin seeds 1tsp 
Coriander leaves 1tsp 
Salt 1tsp 
Curry powder (B-6) 2tsp 

Place wheat flour in a bowl, add 1tsp salt and 2tsp of warmed oil, mix well, add water little by little while mixing, the flour must form into a hard ball, let this sit for 2 hours. 
Peel and dice potatoes into ˝ inch pieces, cut ginger, green peppers and coriander leaves into small bits. 
Heat a suitable pan, add 2tsp oil, transfer cumin seeds, ginger and peppers, heat 1 minute, add peas and potatoes add ˝ cup water, cook for 10 minutes, add curry powder, salt, and coriander leaves mix well and remove from heat. 
Prepare a deep fry oil pan, heat well. 
Make 20 balls of the wheat flour, each of them press into about 5 inch circle, in off center space 
place potato curry,(make sure this lasts for 20 times) and, pass a wet cloth on the edge, and fold press the edge with thumb and index finger, if you feel like fold and serrate making furrows, slide them into the hot oil, cook till light brown.
 
Serve hot with a dip. 


19. Murukulu: 

Rice flour 3 cups 
Yellow split pea flour 1 cup 
Pepper red dry powder 2tsp 
Salt 4tsp 
Cumin powder 4tsp 

Heat a pan and transfer both the flours, and heat for 10 minutes, while stirring constantly, make sure not to burn. Boil 2 1/4 cups of water, add salt, pepper powder, and ground cumin powder, while still hot, and add 4tsp oil, and the fried flour and mix well, Place this mix into the press containing star shape, press into a circle having 3 rounds, press the edges, slide into hot deep fry oil in the pan, on medium heat fry till very slight brown. 
These store well at room temperature, for a prolonged period of time. 
These are good munchies, kids love them. 
20. Thin or fat sevu: 

Yellow split pea flour 4 cups 
Salt 2tsp 
Cumin powder 2tsp 

Mix the flour with, salt and cumin powder well, 
along with 2tsp of hot oil, add water slowly while mixing, make into a firm mix.
 
Prepare a deep fry oil pan, heat well, place the flour mix in the press having thin sevu disc in place, press it into the oil and fry till very slight brown. 
For fat sevu add 2tsp red pepper powder, and the press should be fitted with fat holed disc. 


21. Boondi: 

Yellow split pea flour 4 cups 
pepper red dry powder 4tsp 
Salt 2tsp 
Mix the above ingredients, into a free flowing form, with the help of water. 
Prepare a deep frying oil pan, place the flour mix on a boondi disc (available in Indian stores), and shake or hand press into the hot oil, remove while light brown. 
This is boondi - crisp small pebbles, can be used in a variety of ways. 


22. Shankarapali: 

All purpose flour 2 cups 

Add ˝ cup milk to the flour, and water to make into a pliable dough, take golf ball size dough and spread it thin like a poori, with a knife cut into ˝ inch squares. 
Prepare a deep frying oil pan, heat well, place dough squares in the oil, fry till light yellow.


23. Flat rice: 

Flat rice 1 cup 

You can buy these in Indian stores. 
Prepare a deep frying oil pan, transfer flat rice to the oil, fry till slight yellow and remove you can sprinkle a little salt and red pepper powder. 

24. Hot mix: 

Deep fry a cup of pea nuts, and cashew nuts, to light brown, remove, sprinkle salt, and red pepper powder. 
To this add, thin sevu(D-20), Fat sevu (D-20), Boondi (D-21), Shankarapali (D-22), Flat rice 
(D-23), 1 cup each and toss them together.
 
Makes a good snack food, kids will like it. 


E. CURRY 

1. Dosa curry: 

Potato 2 
Onion 2 
Bell peppers 1 
Carrot 1
 
Peppers green slender 2 
Ginger 1 inch 
Garlic 4 cloves 
Yellow split peas 2tsp 
Urad dal 2tsp 
Mustard seeds 1tsp 
Cumin seeds 1tsp 
Turmeric powder źtsp 
Salt 1tsp 
Dice potato, onion, bell pepper, and carrot into 
˝ inch pieces. 
Cut peppers green slender, ginger and garlic into small pieces. 
Heat pan well, add 2tsp oil, transfer yellow split peas, urad dal, fry till light brown, add onion and garlic, fry 2 minutes, add cumin, mustard, peppers green, and ginger, fry a minute, add all the vegetables, and ˝ cup water, cook for 10 minutes, if necessary add more water, do not burn, add turmeric and salt, cook a minute and remove from heat. 


2. Bagara baingan and whole eggplant: 

Eggplant (small or long) 8 
Tomato 2 
Tamarind paste 4tsp 
Pea nuts ź cup 
Yellow split peas 2tsp 
Urad dal 2tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Sugar 2tsp 
Coriander leaves 3tsp 

Make a paste of tomato, and tamarind. 
Grind pea nuts coarse. 
Cut the eggplant lengthwise on one side. 
Add 8tsp of curry powder (B-6), 1tsp salt, and 
4tsp yellow split pea flour mix well, place this 
mix in the split eggplants, heat a pan, pour 2tsp oil, add cumin and mustard seeds, fry a little and place the eggplant, on low heat fry for 5 minutes. (If you choose, you may cook for 10 minutes and end it here and makes whole eggplant dish, to be used exclusively with rice).
 
To a separate hot pan with 2tsp oil, add yellow split peas, urad dal, fry to light brown, add peanut powder, 2tsp of sesame powder (B-4), and the tomato paste, and sugar, transfer the entire eggplant stuff from the other pan, and cook till oil separates from the mix, in about 5 minutes, transfer to a serving dish and sprinkle the coriander leaves on top. 
This curry goes well with rice, chapati, poori etc. 
[ In place of eggplant, you can use Okra ] 


3. Mixed vegetable: 

Mixed vegetable 2 cups 
Potato 2 
Tomato 2
 
Yellow split peas 2tsp 
Urad dal 2tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Turmeric powder źtsp 
Peppers greens slender 2 
Ginger 1 inch 
Garlic 3 cloves 
Curry powder (B-6) 3tsp 
Coriander leaves 2tsp 

Dice potatoes into ˝ inch pieces. 
Grind tomato, peppers green, ginger, and garlic into a nice puree. 
Heat a pan well, pour 2tsp oil, transfer yellow split peas, urad dal, fry to light brown, add cumin, and mustard, in a minute add the potato pieces and mixed vegetables and ˝ cup water and cook for 10 minutes, add tomato puree, turmeric, and curry powder, continue cooking for 5 more minutes and transfer to a serving dish and sprinkle coriander leaves on top. 
This dish goes well with a variety of items. 

SUGGESTION: You may add chicken or meat or boiled 
eggs or shrimp to this, but make sure 
to cook longer. 
4. cabbage: 

Medium size cabbage 
Potato 2 
Yellow split pea 2tsp 
Urad dal 2tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Ginger 1 inch 
Pepper green slender 2 
Turmeric powder źtsp 
Salt 1tsp 
Coriander leaves 2tsp 

Cut potatoes into 1 inch pieces. 
Chop cabbage into 2 inch pieces. 
Heat a pan, pour 2tsp oil, transfer yellow split peas, urad dal fry till light brown, add cumin and 
fry a minute, add ginger and pepper green, also the vegetables and half a cup of water add salt and turmeric powder, cook for 10 minutes, transfer into a serving dish, sprinkle coriander leaves. 
Can be used in different ways.
 


5. Cauliflower: 

Cauliflower medium size 
Mixed vegetable 1 cup 
Tomato 2 
Tamarind 2tsp 
Ginger 1 inch 
Garlic 3 cloves 
Pepper green slender 2 
Curry powder (B-6) 2tsp 
Yellow split peas 2tsp 
Urad dal 2tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Turmeric powder źtsp 
Salt 1tsp 
Coriander leaves 2tsp 

Cut cauliflower into 1 inch flowers. 
Grind tomato, tamarind, ginger, garlic, and peppers green, into coarse paste. 
Heat a pan, pour 2tsp oil transfer yellow split 
peas, urad dal , fry till light brown, add cumin, 
and mustard after a minute add cauliflower, mixed 
vegetables, turmeric powder and salt, add ˝ cup water, boil for 10 minutes, add tomato paste and curry powder, cook for 5 minutes, transfer to the serving dish, sprinkle coriander leaves on top.
 
This is a curry, you can use with rice, poori etc. 


6. Broccoli: 

Broccoli medium size
 
Onion 1 large 
Garlic 3 cloves 
Curry powder 3tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Turmeric powder źtsp 
Salt 1tsp 

Cut broccoli into 1 inch pieces. 
Dice onion to 1 inch pieces. 
Cut garlic fine. 
Heat a pan, pour 2tsp oil, add cumin and mustard 
and garlic, after a minute add onion and fry for 
2 minutes, transfer broccoli and ˝ cup water, and 
boil for 10 minutes, add curry powder, turmeric, 
and salt, mix well and cook for a minute, transfer 
to serving dish. 
Goes well with rice, paratta etc. 





7. String beans: 

Sting beans 2 cups 
Potato (Optional) 2 
Yellow split peas 2tsp 
Urad dal 2tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Curry powder 3tsp 
Turmeric powder źtsp 
Salt 1tsp 

Cut the beans, and potatoes into 1 inch pieces. 
Heat a pan and add 2tsp oil, transfer yellow split peas, urad dal, fry till light brown, add cumin and mustard, after a minute transfer vegetable pieces, add ˝ cup water, let it cook for 10 minutes, add salt, turmeric, and curry powder, cook for 2 more minutes, transfer to serving bowl. 
Can be used various ways. 


8. Eggplant: 

Eggplant (any type) 4 cups 
Onion 2 cups 
Ginger 1 inch 
Garlic 4 cloves
 
Peppers green slender 2 
Coriander leaves 2tsp 
Yellow split peas 2tsp 
Urad dal 2tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Turmeric powder źtsp 
Salt 1tsp 

Cut eggplant and onion into 2 inch pieces. 
Make a coarse paste of ginger, garlic, and peppers green. 
Heat a pan, pour 2tsp oil , yellow split peas, urad dal, fry till light brown, add onion, cumin, and mustard fry for 2 minutes, add eggplant and ź cup water, let it cook for 5 minutes, add the paste, turmeric, and salt, cook for 2 more minutes, transfer to serving dish, sprinkle some coriander leaves on top. 
Good with rice, paratta etc. 

SUGGESTION: Using same technique you may try your 
own combination of vegetables, go for 
it, and have a ball. 





























F. SAMBAAR AND LIKE ITEMS (SOUPS) 

1. Sambaar: 

[ THIS ITEM IS PREPARED To TASTE SIX 
DIFFERENT WAYS] 

Toor dal, or Moong dal 
Can use tomato or onion or cucumber 

Toor or Moong dal 1 cup 
Tomato or onion or cucumber 2 
Sambaar powder 2tsp 
Tamarind paste 2tsp 
Kari leaves 6 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Peppers green slender (may be ?) 2 
Turmeric powder źtsp 
Salt 1tsp 

Pressure cook preferred dal and vegetable. 
Heat a pan, pour 2tsp oil add cumin and mustard fry a minute add kari leaves and sambaar powder, and transfer the cooked dal mix, add tamarind, turmeric, and salt, boil for 2 minutes, transfer to serving bowl. 
Can be used with Idli, dosa, rice or chapati. 
Stores well in refrigerator for a week. 


2. Rasum:
 

[ This can be made either with tomato or 
plain tamarind] 
Tomato 1 
Tamarind 2tsp 
Rasum powder 3tsp 
Kari or coriander leaves 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Turmeric powder źtsp 
Salt 1tsp 
Asafetida źtsp 

Boil with excess water 2tsp tamarind with or without a tomato and add rasum powder. 
Heat a pan, pour 1tsp oil, add cumin, mustard, after a minute asafetida in 5 seconds add to the liquid, add kari or coriander leaves, turmeric and salt boil a few minutes. 
This is best served hot with rice. 


3. Spinach: 

Cut spinach 2 cups 
Onion 1 
Tamarind 2tsp 
Pepper red dry 2 
Fenugreek seeds 2tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Yellow split peas 1tsp 
Turmeric powder źtsp 
Salt 1tsp 
Besan 3tsp 

Cut the onion to 1 inch size.
 
Chop spinach well. 

Heat a pan, pour 2tsp oil, add fenugreek, yellow split peas, fry till light brown, add cumin, mustard and onion pieces, fry till onion turns pale, add spinach and tamarind and ˝ cup water, boil till spinach turns dark green, add turmeric and salt, mix besan in ź cup water without clumps and add to the mix, cook for 2 minutes, transfer to a serving bowl. 
Goes well with rice and wheat preparations. 


4. Onion: 

Everything same as above recipe excepting, 
more onion pieces, without spinach and 3 cups water. 


5. Buttermilk: 

Yogurt 1 cup 
Coconut 2tsp 
Pepper green slender 2 
Ginger 1 inch 
Garlic 4 cloves 
Tamarind 1tsp 
Fenugreek seeds 1tsp 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Turmeric powder źtsp 
Salt 1tsp 
Besan 3tsp 
Coriander leaves 1tsp 

Make a coarse paste in water of coconut, pepper green, ginger, garlic and tamarind. 
Heat a pot well, pour 2tsp oil, add fenugreek, 
cumin, mustard seeds fry a minute, add yogurt, and 3 cups water, add the paste, bring to boil, mix the besan in ź cup water, and to the pot, boil few minutes, transfer to serving dish and sprinkle coriander leaves.
 
In season you could add bottle gourd pieces, or 
Masalavada round shaped (D-10). 
Goes well with rice and kichidi. 


6. Vegetable: 

Same as spinach (F-3), in place of spinach, 
you can use bell peppers, yams, yellow gourd, 
either separately or together, only that
 
3 cups of water is added. 








































G. DALS 


1. Toor dal Plain: 

Toor dal 1 cup 
Turmeric powder źtsp 
Salt ˝tsp 

Pressure cook the toor dal with ˝ cup water, this dish should not be runny, but firm and well cooked, add salt and turmeric cook for a few minutes or till most water evaporates. 
Goes well with rice, kids will like this. 


2. Mango dal: 

Toor dal 1 cup 
Mango green 1 
Pepper green slender 2 
pepper red dry 2 
Yellow split peas 2tsp 
Urad dal 2tsp
 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Asafetida 1/8tsp 
Garlic 3 cloves 
Kari leaves 6 
Turmeric powder źtsp 
Salt 1tsp 

Pressure cook toor dal with 1 cup of water, along with mango, skin is removed and cut into 1 inch pieces, discarding the middle hard shell. 
Remove dal from the cooker. 
Heat a pan, pour 2tsp of oil, add urad dal, cumin, 
mustard and pepper red, fry till light brown, add asafetida, kari leaves and transfer to cooked dal, add pepper green cut lengthwise, turmeric powder and salt, cook till most of any excess water evaporates. 
This is really tasty , good with rice. 


3. Cucumber dal: 

Same as mango (G-2) excepting cucumber substitutes mango. 
Can be made either with toor dal or moong dal. 


4. Tomato dal: 

Same as mango (G-2), replace mango with tomato. 
You can use toor dal or moong dal. 


5. Spinach dal: 

Moong dal 1 cup 
Spinach cut leaves 2 cups 
Same as (G-2). 


6. French cut beans: 

Moong dal 1 cup 
French cut beans 2 cups 
Same as (G-2) 
All these are good with rice and chapati. 










H. RICE PREPARATIONS 


1. Plain rice: 

Wash 1 cup of rice well, cook in a rice cooker with 2 cups of water, within 30 minutes. 


2. Kichidi rice: 

Wash 1 cup of rice, and 1 cup of moong dal well. 
Heat a pot, pour 2tsp oil, add 2tsp each of cumin seeds and mustard seeds, in a minute transfer rice to the pot add 2 1/2 cups of water, cook till done. 
Goes well with Buttermilk (F-5). 


3. Tomato bhath: 

Rice 1 cup
 
Tomato 4 
Onion 2 
Ginger 1inch 
Pepper green slender 2 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Turmeric powder źtsp 
Salt 1tsp 

Wash the rice well (or can use sometimes left over rice in this case do not use water to cook). 
Make tomato paste. 
Cut onion into long slivers, pepper green, and ginger into small pieces. 
Heat a pot well, pour 2tsp oil, transfer onion slivers, fry a little, add peppers green and 
ginger, cumin and mustard seeds, fry a minute, transfer rice and tomato add 1 cup of water, when almost done add turmeric powder, and salt 1tsp garam masala powder, mix well, and complete cooking.
 
Is good with many of the curries or by it self with yogurt. 


4. Eggplant bhath:
 

Eggplant curry (E-9) 1 cup 
Rice 1 cup 
Tomato 2
 

Cook the rice like before or can use sometimes inevitable left over rice, puree the tomato, add to rice, and add eggplant curry mix well. 
Good by itself or with a little yogurt on the side. 


5. Pulihora: 

Rice 2 cups 
Tamarind 4tsp 
Pepper red dry 2 
Pepper green slender 2 
Yellow split pea 2tsp 
Urad dal 2tsp 
Fenugreek seeds 1tsp 
Mustard seeds 1tsp 
Asafetida źtsp 
Kari leaves 6 
Turmeric powder ˝tsp 
Salt 1tsp 
You may choose to add sesame seeds, peanuts 
and cashew nuts. 

Cook the rice like usual or can be even left over. Rice, Boil tamarind, add turmeric, salt, and 2tsp sugar, and mix with rice. 
Heat a pan, pour 4tsp oil add yellow split peas, urad dal, any nuts, fry till light brown, add fenugreek, mustard, and pepper red dry, kari leaves, fry a minute, add asafetida and transfer to the rice mix and mix to uniformity. 
This is good by itself and with yogurt. 


6. Pulav rice: 

Rice 2 cups 
Onion 2
 
Potato 2 
Cumin seeds 1tsp 
Mustard seeds 1tsp 
Turmeric powder 1tsp 
Salt 1tsp 
Garam masala 2tsp 

Cook the rice usual way. 
Cut one onion into 1 inch pieces, the other onion into thin slivers. 
Cut potato into 1 inch pieces. 
Heat a pan, pour 2tsp oil, transfer onion pieces fry a little, add mustard, and cumin, in a minute add the potato pieces, add ˝ cup of water, cook till potato is soft, add turmeric, salt, and garam masala, add the rice and mix well, transfer to serving dish. 
Heat a pan, pour 1tsp oil, transfer onion slivers, fry till brown, sprinkle over rice mix. 
This is good with a variety of side dishes. 











I. WHEAT PREPARATIONS
 

1. Poori: 

Wheat flour 2 1/2 cups 
Salt 1tsp 

In a bowl, mix wheat flour 2 cups and salt with a cup of water, knead well with 2tsp oil, the dough should be pliable, leave on the counter for 15 minutes. Divide the dough into 12 pieces, make them into round balls, on clean plane surface dust a little dry flour, with a rolling pin roll the dough into about 5 inch uniform circles. 
Prepare a deep fry oil pan, heat well, slide the dough circle, they should puff, fry on both sides remove when golden yellow. 
This is a staple food, is used with almost any curry and other items. 


2. Paratta:
 

Wheat flour 2 cups 
Salt 1tsp 

Mix salt and wheat flour well with 1 cup of water into a ball, divide it into 6 smaller balls. 
Heat a flat pan well. 
Make each ball into a paratta, by rolling (dry flour is applied for pliability) into a 6 inch circle, apply a little oil, fold in half, apply a little more oil, fold again forms a triangle, roll this triangle into a bigger triangle of about 6 inch sides. Place it on the hot pan, fry on both sides with a little oil, till light brown and remove. 
Paratta is also a staple food, all the side dishes are consumed along with these. 


3. CHAPATTY: 

Wheat flour 2 cups 
Salt 1tsp 



4. Poolkha: 

Wheat flour 2 cups 

Mix well with 1 cup water, knead well, make into 
10 equal smaller balls, with a little dry flour, roll them into about 6 inch circles.
 
Heat a flat pan, place the poolkha on it, fry on both sides, with clean towel press it down frequently to cause it to puff up, remove from pan apply a little ghee on top and stack them on top of each other, these remain soft. 
These are good with curry of different types. 


5. Aloo paratta: 

Make a curry like Dosa curry (E-1), add 3tsp of mint leaves. 
Make paratta like (I-2) but place the curry in the fold and roll it, follow like before. 













J. SWEETS 

1. BURPHY: 

Yellow split pea flour 1 cup 
Coconut shavings ˝ cup 
Cashew nuts ˝ cup 
Cardamom - powdered ˝tsp 
sugar 2 cups 
Ghee 1 ˝ cups 
Water 1 ˝ cups 

Dry fry yellow split pea flour and coconut shavings a few minutes (do not brown) and save separately. 
Fry cashew nuts in ghee to light brown and coarse grind, and keep separately. 
In a pan pour the water and sugar, and boil for 5 minutes, add hot ghee, and the coconut mix along with ground cashew nut and cardamom powder, reduce heat and keep stirring till done, indication of which is foaming that occurs, pre-grease a flat pan of about 10 inch size, and transfer immediately the hot foaming mix, and distribute evenly, while still warm cut into 1 ˝ inch pieces. 
Lasts about a week at room temperature. 


2. MYSOREPAK:
 

Yellow split pea flour 1 cup 
Sugar 2 ˝ cups 
Ghee 2 cups 
Water 1 cup 

Dry fry yellow split pea flour (do not brown). 
In a pan pour water and sugar and heat for 5 minutes, lower heat, add half cup ghee and yellow 
split pea flour, continuos mixing is needed, keep adding half cup ghee separately, when it foams it 
is done, pre - grease a 10 inch flat plate with 2 inch sides, and pour the foaming mix, add a little hot ghee on top, while still warm cut into 1 ˝ inch pieces.
 
These last a long while. 


3. WHEAT HULVA: 

Wheat flour 1 cup 
Sugar 1 cup 
Milk 2 cups 
Ghee 2 cups 
Cashew nuts ˝ cup 
Cardamom powder 1tsp 
Saffron powder 1/8tsp 
Water 1 cup 
With a very fine sieve, wheat flour is sieved to 
avoid any husk, to a blender add milk and the flour 
mix well, and let soak for an hour. 
Grind cashews and cardamom into coarse powder. 
In a pan pour water and sugar heat for 4 minutes, 
drop one drop of this into a little water, if it 
forms into a glob immediately it is ready, if not 
heat for another minute, lower the heat below 
medium, with continuos stirring add wheat milk, add 
warm ghee in ź cup installments, while continuing
 
to stir, this should take about 20 minutes, add 
cashew and cardamom powder, and saffron powder, 
and continue to stir for further 10 minutes, 
pre - grease a 10 inch x 2 inch flat plate, and
 
pour the hot mixture and flatten evenly, let 
it cool and cut into 1 ˝ x 1 ˝ inch pieces. 
These last a good while. 


4. BADAM HULVA:
 

Badam ( Almonds) 1 cup 
Sugar 2 cups 
Milk 1 cup 
Cashew nuts ˝ cup 
Cardamom powder 2tsp 
Saffron powder 1/8tsp 
Ghee 2 cups 

Soak almonds in water for 1 hour, peal the skin 
off, place them in a grinder add milk and grind
 
to very fine paste. 
Grind cashew and cardamom into coarse powder. 
Transfer to a pan water and sugar and heat for 
5 minutes, lower heat, add badam milk, keep
 
stirring, and start adding warm ghee in ź cup 
installments, continue stirring, about mid way add 
cashew, cardamom and saffron and continue till the 
mix starts hardening, pre - grease a flat plate of 
10x2 inch size, pour the mix in and spread evenly 
and while still warm cut into 1˝ x 1˝ inch slabs. 
These last for a long time. 


5. BASUNDI:
 

Milk (whole) 4 cups 
Sugar 1 cup 
Cardamom powder 1tsp 
Saffron powder (optional) 1/8tsp
 
Pistachio ˝ cup 

While stirring reduce the milk to half the quantity 
by heating, do not let it burn at the bottom, may be you can heat indirectly. 
At this stage add sugar, cardamom, and saffron and continue to heat few more minutes, this should be a semi thick milk paste. 
Can be served warm or refrigerated cold, with pistachios sprinkled over. 
This lasts a week after refrigeration.
 


6. LADDU: 

Yellow split pea flour 1 cup 
Sugar 2 cups 
Pancake mix 2tsp 
Cashew nuts ˝ cup 
Cardamom powder 1tsp 
Raisons ˝ cup 
Saffron powder 1/8tsp 
Ghee 3 cups 

Mix yellow split pea flour and pancake mix with 2 cups of water. 
Fry cashew to light brown and grind to coarse beads. 
Prepare a deep fry pan containing ghee, have medium heat, get the boondi disc and pour ź cup of flour mix on it directly over the ghee pan, the flour drops by itself in drops, if not help it by gently pressing down, when these turn to golden yellow remove, continue till all the flour is used up. 
Place a deep pot containing cups of water and sugar and let it boil for 4 to 5 minutes, add cardamom, raisons, saffron, cashew, and the flour beads, and mix well to uniformity, while still warm, start forming golf ball or better size balls of the mix, you need to use both hands to accomplish this. 
These last a long time at room temperature. 


7. ARISALU: 

Rice 
Jaggery 
Sugar 
Ghee 
Sesame seeds 

Soak rice in excess water, for 6 hours, drain the water and let it air dry to touch, grind to a coarse powder. 
In a pot boil water containing jaggery and sugar, till it forms into a ball when you drop, a drop of it, in a little water. 
Add the rice flour and sesame seeds to the pot, and mix well, break if any suds are formed.
 
Get the deep fry ghee pan ready, under medium heat. 
While the dough is still warm, take enough to make into a golf ball, and press it down with finger tips to form a 4 inch circle, needs a little practice, can use a few drops of ghee to avoid sticking to the surface, slide the disc into the ghee pan and fry till light brown, remove from the bath, and squeeze out any excess ghee by pressing in between two flat surfaces. 
These last a long time at room temperature. 


8. SOJJAPPALU: 

Wheat cream 1 cup 
All purpose flour 1 cup 
Sugar 1 ˝ cups 
Ghee 3 cups
 
Cashew nuts ˝ cup 
Raisons ź cup 
Cardamom powder 1tsp 
Milk 2 cups 
Salt 1tsp 

Mix the all purpose flour with 2tsp ghee, and 
add salt and milk and knead into a fine dough, let it soak for 2 hours.
 
Dry fry the wheat cream. 
Fry cashew, and raisons with 2tsp ghee. 
In a pot boil 2 cups of water, add sugar, and let it melt, add wheat cream, cashew, raisons, and cardamom let it a few minutes till it hardens, cool it and make into golf ball size balls and set aside. 
Make a deep fry pan with ghee ready on medium heat. 
Take enough all purpose flour to make a tennis ball, flatten a little and place the wheat cream ball inside, and fold it together apply ghee on the outside and spread with a rolling pin, into 5 inch circle, and slide it into the bath, fry till golden yellow, and remove. 
These last a week refrigerated. 


9. BOBBATLU: 

Yellow split peas 1 cup 
Jaggery 1 cup 
Wheat flour 2 cups 
Cardamom powder 1tsp 

Mix the wheat flour with 1tsp salt and 2tsp oil and then make into a dough with a cup of water, let it sit for 2 hours, make into 16 parts. 
Pressure cook yellow split peas with 1 ˝ cups water, transfer to a grinder, add jaggery and 
cardamom and grind into a dough, place in a pot, and heat to evaporate excess water do not burn which is very easy, make into 16 parts.
 
Heat a flat pan to medium high heat. 
Roll the wheat flour into 4 inch circle, place the jaggery dough in the middle and close the wheat dough, apply few drops of oil to outside and roll with the pin to a 6 - 8 inch circle, (this has a tendency to stick, to avoid this apply enough oil). 
Place it on the hot pan and fry on both sides, till browning. 
These last a week in the refrigerator. 


10. Boorelu: 

Yellow split peas 1 cup 
Jaggery 1 cup 
Urad dal 1 cup 
Rice flour 1 cup 
Cardamom 1tsp
 
Salt 1tsp 
Ghee or oil 3 cups 

Prepare yellow split pea mix like above (J-9). 
Soak urad dal for 6 hours, grind to a fine consistency and add rice flour that is soaking for 10 minutes, and add salt, mix well, this dough has to be pliable but firm, let it sit for 2 hours. 
Heat a deep fry pan with ghee or oil,make jaggery mix into a 1 1/2 inch ball, and dip in the urad dal dough cover it well and drop it in the oil, tends to stick to the bottom, pry it loose, fry till slight brown all around and remove. 


11. CHAKRAPONGALY:
 

Rice 2cups 
Moong dal 1 cup 
Ghee 2tsp 
Sugar 1 cup 
Jaggery 2 cups 
Cashew nuts ˝ cup 
Raisons ˝ cup 
Saffron powder 1/8tsp 
Cardamom powder 1tsp 

Pressure cook rice and moong dal with 2 cups water. 
Lightly fry cashew and raisons in ghee separately. 
Break cashew a bit. 
To the cooked rice add sugar and jaggery and cook a few minutes add cashew, raisons, saffron and cardamom powder and cook further few minutes to evaporate some more water, need not be free of water, be careful not to burn at the bottom. 
This lasts a week in the refrigerator. 


12. RICE PUDDING: 

Rice 2 cups 
Milk 4 cups 
Jaggery 2 cups 
Cashew nuts ź cup 
Raisons ź cup 
Cardamom powder 1tsp 
Saffron powder 1/8tsp 

Pressure cook rice with 1 cup milk and 2 cups of water, remove and add rest of milk and cook further, in a few minutes add jaggery and rest of 
the material, and remove from heat, let it cool before serving.
 
Lasts a week in the refrigerator. 


13. SEMYA PUDDING: 

Semya (vermicelli) 1 cup 
Sago grains 3tsp 
Milk 4 cups 
Ghee ź cup 
Sugar 1 ˝ cups 
Cashew nuts ź cup 
Raisons ź cup 
Saffron 1/8tsp 
Cardamom powder źtsp 

Lightly fry, semya, sago, cashew, and raisons, in ghee, add milk and boil 5 minutes, add cardamom and saffron, and sugar, and remove from heat, serve lukewarm. 
Lasts a week in the refrigerator.
 


14. COCONUT PUDDING: 

Coconut 1 cup 
Rice 1 cup 
Milk 4 cups
 
Sugar 2 cups 
Cashew nuts ź cup 
Raison ź cup 
Cardamom powder 1tsp 
Saffron powder 1/8tsp
 
Soak rice for 2 hours. 
Grind coconut and rice with 1 cup of milk, boil it with rest of the milk, keep stirring, as it hardens a little add cashew, raison, cardamom, and saffron, 
boil a minute add sugar and remove from heat, mix well to integrate melted sugar.
 
Good for about a week in the refrigerator. 


15. SOJI SWEET: 

Wheat cream 2 cup 
Milk 1 cup 
Sugar 1 cup 
Ghee 2tsp 
Cashew nut źcup 
Raison ź cup 
Cardamom powder 1tsp
 
Saffron 1/8tsp 

Fry a little, wheat cream, cashew, raison, add milk, and 1 cup of water, boil 5 minutes, add cardamom and saffron and sugar, mix well, remove from heat. 
Stays good for a week in the refrigerator. 


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