Lemonade with a Difference

Ingredients:

• Juice of 1 lemon
• 6 tsp sugar
• 1/4 tsp pepper powder
• 1/4 tsp salt
• 1/4 tsp ginger powder or juice of fresh ginger
• 1 bottle chilled soda or 2 glasses water (as desired)
• 2-3 mint leaves chopped fine

Method:

• Mix all ingredients in very little water.
• When dissolved add the soda or iced water.
• Pour in 2 glass.
• Sprinkle chopped mint. Serve immediately.

Seasoned Buttermilk

Ingredients:

• 500 ml butter milk or 200 ml curd.
• 1/2 tsp each cummin & mustard seeds.
• 1 inch piece ginger
• 1 tsp oil
• 1 stalk curry leaves
• 2 green chilies
• Salt and 1 tsp cummin seed powder
• 1 tbsp coriander
• 8-10 leaves mint (optional)
• 1 pinch asafetida

Method:

• Take butter milk in a big vessel.
• If using curds, add 300-350 water and blend with hand or electric whippier till smooth.
• Make seasoning with cumin seeds, mustard seeds, curry leaves, green chilies, grated ginger and asafetida.
• Put the seasoning in the butter milk. Add salt and mix well.
• Add coriander leaves and cumin powder. Keep as it is for 2 hours in the fridge.
• Then filter it and serve.
• With out filtering also you can enjoy the Masala Butter milk

Rose Lassi

Ingredients:

• 2 cups fresh curds
• 1/4 cup sugar
• 1 tbsp or more rose syrup
• 1/2 tsp salt
• 1/2 tsp cardamom powder
• 1/2 cup water
• 10-12 crushed ice-cubes
• 10-12 drops vanilla essence

Method:

• Put all ingredients in a blender and blend till smooth and frothy.
• Serve in tall glasses, chilled.
• Vary the flavour by substituting rose for khus, kewra or pineapple.
• Very finely chopped pieces of fruit may be added.

Mango Lassi

Ingredients:

• 1 ripe mango
• 2 cups fresh curds chilled
• 1/4 tsp. cardamom powder
• 3 tbsp. sugar

Method:

• Peek and chop mango.
• Put in a mixie, and blend.
• Add all other ingredients.
• Blend till smooth.
• Chill well before serving.
• Or add crushed ice if desired.

Ginger Lime Sherbet

Ingredients:

• 100 gms fresh ginger
• 1 cup lime juice
• 1 cup water
• 2 tbsp. water
• 2 cups sugar

Method:

• Wash, peel and grind ginger to a fine paste.
• Add 2 tsp. water; pass through a clean muslin cloth to extract juice.
• Dissolve sugar in one cup water on low heat.
• Add ginger and lime juice after sugar has dissolved.
• Heat till mixture boils (approx. 5 minutes).
• Remove from and heat and cool till warm.
• Pour into clean sterile bottle.
• Refrigerate and use as concentrate, when required.

Lemon Ice Cubes

Ingredients:

• 20 Fresh lemons

Method:

• Take juice from all lemon.
• (Just less squeeze the lemon and use the skin with less juice to make pickle. So we can use the same lemon in two ways)
• Use less water.
• Pour the lemon juice into ice cube trays and set till firmly frozen.
• When you want lemon juice, put the lemon cubes and add salt or sugar as per your wish and add chilled water and mix well.
• Serve with mint leaves if you use salt.

Notes:

• (Already I gave this tip.) You can use this ‘lemon cubes’ to make lemon rice too.

Watermelon Ice Cubes

Ingredients:

• 250 gms. watermelon pulp
• 250 ml. water
• 125 ml. sugar
• 1 tsp. lime juice
• 1/4 tsp. fresh mint leaves finely chopped

Method:

• Pour water in a deep vessel.
• Add sugar, stir, dissolve sugar completely.
• Cool to room temperature.
• Mix the watermelon pulp and lime juice.
• Add mint leaves and stir.
• Pour into ice cube trays and set till firmly frozen.
• Use as per your wish.

Veggie Mock Tail

Ingredients:

• 2 tbsp. mint leaves
• 1 cup carrot smooth pulp, strain
• 1/2 cup sugar
• 1/4 cup tomato puree
• 1/2 tsp. lemon juice
• 1/2 tsp. salt
• 2 pinch black pepper powder
• 500 ml. ice cold water

Method:

• Mix carrot pulp and tomato puree.
• Chill the mixture.
• Pour 100ml. water with sugar in a pan; heat it and bring it to a boil.
• Take off fire. Keep aside to cool till required.
• Just before serving:
• Blend mint leaves and sugar syrup in a blender.
• Or you can just add fresh mint leaves as it is.
• Add carrot-tomato mixture, salt, pepper and cold water.
• Run till frothy.
• Pour into tall glasses, serve immediately.

Raw Mango Drink (Panna)

Ingredients:

• 1 raw mango
• 1 1/2 cup sugar
• 1/4 tsp saffron strands
• 1/2 tsp cardamom powder
• 1 tiny bit nutmeg

Method:

• Peel and chop mango into chunks.
• In a pan, put mango, sugar and nutmeg.
• Boil till the mango is soft. Cool.
• Blend in mixie till smooth. Filter it.
• Add cardamom, saffron and bring to boil, stirring continuously.
• Take off heat. Cool.
• As and when required add a tbsp or more, to a glass of chilled water and mix with an egg beater, to froth.
• The pulp may be stored in the freezer for over a month.

Chilled Spicy Tomato Juice

Ingredients:

• 12-15 tomatoes ripe & juicy
• 1 tsp. tomato sauce
• 3/4 tsp. red chilly sauce
• 1 tbsp. powdered sugar
• 2 slices bread buttered on both sides
• 1/2 cup onion finely chopped
• 1/2 cup tomato finely chopped
• 1/2 cup cucumber finely chopped
• 1 tbsp. capsicum finely chopped
• 2 flakes garlic finely grated
• 1/4 cup fresh cream
• Salt to taste

Method:

• Blanch tomatoes in boiling water for 5 minutes.
• Cut bread slices into tiny squares.
• Either stir fry or bake in hot oven till golden and crisp.
• Keep aside.
• Remove tomatoes from water, peel skins off carefully.
• Blend in a mixie till fine.
• Add all other ingredients to the puree.
• Except bread cubes and cream.
• Mix well and refrigerate till well chilled.
• Add bread cubes and cream just before serving.
• Or pour individual bowls, add bread cubes and cream.
• Serve very cold, with salt and pepper.

Egg less (Gelatin less) Ice Cream

Ingredients:

• 1 cup milk
• 1 tbsp corn flour
• 7 tbsp sugar (heaped)
• 1 - 1/2 tbsp condensed milk
• 1 cup cream (I use a can of -170 ml - nestle cream)
• 1 tsp vanilla essence
• Few drops of red/yellow colour

Method:

• Boil the milk. Mix corn flour with a little cold milk and add to the boiling milk.
• Cook till slightly thick.
• Add sugar and condensed milk.
• Mix well or blend in a mixie.
• When cold add cream and mix again.
• Add vanilla essence and few drops of food coloring.
• Freeze in a closed container.
• Beat it up with eggbeater or in a blender after it is half set.
• Freeze again.

Carrot Sip

Ingredients:

• 3 carrots fresh and juicy
• 1 tbsp. fresh cream
• 1 tbsp. sugar
• 3-4 mint leaves
• 1 tsp. lemon juice
• 1/4 tsp. pepper powder
• 1/4 tsp. salt
• 2 1/2 glasses water (500 ml. approx.)
• 1 cup water for boiling carrots

Method:

• Wash carrots, cut into small pieces.
• Add water for boiling, boil, cover and simmer for 5 minutes.
• Allow it to cool.
• Chop mint leaves very fine. Keep aside.
• Put carrots in a mixie, add lemon juice, salt, sugar, pepper.
• Run till carrots well pulped.
• When well blended, add water and filter it.
• Add mint, stir.
• Serve chilled in tall glasses, with a small swirl of cream over top.

Ginger mixed fruit Juice (Punch)

Ingredients:

• 50 gms fresh ginger
• 1 1/2 bottles of water
• 3-4 cups sugar
• 2 cups of apple concentrate
• 2 cups of fresh orange juice
• 1 cup pineapple juice
• 1/4 cup of strawberry pulp
• A pinch of salt

Method:

• Grind fresh ginger to a rough paste
• Boil 2 bottles of water , after the water starts bubbling add the ground ginger.
• Add the sugar.
• Boil on high flame for two minutes and switch off.
• Strain the ginger juice through fine muslin.
• Cool and then pour into another larger vessel, being careful not to pour to the end.
• Thus the sediment and impurities remain to be thrown away.
• Strain once more and add in the rest of the juices and strawberry pulp.
• This concentrate must be refrigerated and can be blended with ice water or soda to make an incredible summer drink at short notice.

Grape Milk Shake

Ingredients:

• 1 cup black grapes washed & cleaned (seed less)
• 1/2 cup sugar
• 1 cup water
• 250 ml. milk well chilled
• 2-3 scoops vanilla or black currant ice cream

Method:

• Add 1/2 cup water to each, grapes and sugar, separately.
• Boil grapes for 3-4 minutes, or till soft. Cool.
• Boil sugar, water till a drop pressed between fingers feels sticky (1 thread consistency)
• Blend grapes till smooth, filter it.
• Add to sugar syrup, boil and simmer further for 5 minutes.
• Cool very well.
• Just before serving, blend grape concentrate and milk till frothy.
• Pour into transparent glasses.
• Top with a scoop of vanilla or black currant ice cream
• Serve immediately.

Pineapple Milk Shake

Ingredients:

• 300 ml. milk chilled well
• 1/2 tsp. pineapple essence
• 8-10 drops yellow colour
• 1 slice canned/fresh pineapple finely chopped
• 2 canned cherries
• 3 scoops vanilla or pineapple ice cream
• 2 tsp. sugar

Method:

• Dissolve sugar in milk before chilling.
• Frost tall conical glass before serving.
• Or chill them well.
• Just before serving:
• Run milk, essence, colour and one scoop ice cream in
• a mixer grinder.
• When well blended and frothy, pour into chilled glasses.
• Add a few pineapple pieces, mix gently.
• Top with a scoop of ice cream.
• Top scoop with a cherry and serve immediately.

Carrot Milk shake

Ingredients:

• 10 baby carrots
• 1/4 cup sugar
• 2 cups boiled, cold milk
• Pinch of cardamom (powdered)

Method:

• Grate the carrots and blend all the ingredients.
• Refrigerate for half an hour and enjoy the carrot milkshake.

Chocolate Milk Shake

Ingredients:

• 1 lt chilled milk
• 100 gm sugar (you can reduce it as per your taste)
• 1 1/2 tbsp. cocoa powder
• 2 tbsp. water
• 4 tbsp. chocolate sauce
• 5 scoops vanilla ice cream
• 1 tbsp. chocolate curls for topping (you can grate chocolate)

Method:

• Mix cocoa, sugar and water.
• Heat while stirring till all sugar dissolves.
• A smooth batter should form.
• Chill milk till icy cold.
• Pour milk into a beating bowl.
• Add cocoa batter; electrically beat to whip till frothy.
• Before serving:
• Fill milk each chilled glass 1/3.
• Pour a tsp. of chocolate sauce; pour another 1/3 with milk.
• Top with a scoop of ice cream.
• Pour some more chocolate sauce.
• Garnish with chocolate curls.
• Serve immediately with long handled spoons.

Ice cream Milkshake

Ingredients:

• Milk – 500ml
• Sugar - 50 to 75 gms (depending on the required sweetness).
• Ice cream – 3 to 4 scoops (any choice of ice cream vanilla, chocolate etc,)

Method:

• In the blender add the milk, Three to four scoops of Ice cream and the sugar.
• Beat them well in the blender so the mixture is smooth and frothy.
• Serve it with ice cubes or as desired.

Orange and Pineapple Delight

Ingredients:

• 1 1/2 cups fresh orange segments, peeled & deseeded
• 1 cup fresh pineapple bits (remove the central stem)
• 1/4 cup sugar
• 2 cups orange juice
• 4 scoops vanilla ice cream
• Few drops vanilla essence
• 1/4 cup plain chocolate curls

Method:

• Chop pineapple into fairly small pieces, and halve segments.
• Dissolve sugar, essence in orange juice, chill well.
• Just before serving:
• Blend juice and 1 scoop ice cream in mixie.
• Pour into 3 ice cream cups.
• Add segments and bits, mix well.
• Float 1 ice cream scoop on each fruit cup.
• Sprinkle crumbled chocolate
• Serve immediately.

Chocolate Peppermint Fizz

Ingredients:

• 75 g plain chocolate
• 2 tbsp sugar
• 750 ml full cream milk
• 1 tsp peppermint essence
• 8 tbsp ice-cream

Method:

• Grate the chocolate into a pan.
• Add the sugar and only 150 ml of milk.
• Heat gently; stir all the time until the sugar and chocolate melts.
• Remove from heat.
• Then add the rest of milk and also add the peppermint essence.
• Stir and pour into a jug.
• Chill and later while serving add the ice-cream.

Jhat Pat Kulfi

Ingredients:

• 250gms whipping cream
• 1 1/2 can fat free evaporated milk
• 1 can condensed milk
• 1 cup almonds & pistachios, powdered
• 5-6 cardamoms, powdered
• 10-12 strands saffron- dissolved in 1 tsp. milk

Method:

• Whip the cream till it forms a peak.
• Gently mix it with the condensed and evaporated milks.
• Add rest of the ingredients and mix well.
• Pour into Kulfi molds and freeze for at least 6 hours or till frozen well.
• De-mold and serve with your favorite topping.

Vanilla Ice cream with Milk Powder

Ingredients:

• Milk 4 cups
• Milk powder 1 cup
• Gelatin 1/2 tsp (optional)
• Sugar 1/2 cup
• Corn flour 2 tsp
• Butter 1 tsp
• Vanilla 2 - 3 drops

Method:

• Boil 3 cups of milk. Keep aside 1 cup of Milk.
• Mix Milk powder, Gelatin, Sugar & Corn flour in 1 cup of Milk which is kept aside.
• Put that mixture in the boiling Milk.
• Cool it.
• Afterwards put butter and few drops of Vanilla essence and keep in freezer.
• Take out after 1/2 hour and put in the mixer.
• Put again in the freezer.
• It will be ready to serve.

Kulfi Delight

Ingredients:

• Almonds - 50 numbers
• Bread slices - 3
• Milk - 500 ml
• Powdered glucose - 20 tsp
• Saffron

Method:

• Soak the almonds in hot water for 30 minutes.
• Peel them, add half-a-tumbler of milk and grind them well.
• Remove crusts from the bread slices.
• Pour 6 tbsp of milk over them and leave as such for
• 30 minutes.
• In the meantime boil the milk and keep stirring for 25 minutes in medium flame.
• Then add 20 tsp of powdered glucose and cook for 10 minutes.
• Make a paste from the milk-wet bread slices using a mixer.
• Add the ground almond, bread paste, saffron to the milk and stir well for 2 minutes.
• Remove the preparation from flame and allow it to cool to the room temperature.
• Pour in a container and leave it in a freezer for a day.
• Now, your delicious kulfi delight is ready to eat.

Kesar Badam Kulfi

Ingredients:

• 1 lt milk
• 1/2 tin milkmaid
• 1 cup sugar
• 1/2 cup badam pista blended to a coarse paste
• 1tbsp corn flour powder
• saffron
• 1 spoon powdered cardamom

Method:

• Soak Badam and Pista in warm water for 20 minutes.
• Peel the skin and blend it into a coarse mixture.
• Boil the milk and reduce to half the quantity.
• Make sure you heat in a saucepan with a heavy base.
• Then add sugar to it and stir well.
• Now add the milkmaid to the mixture and stir well.
• In a cup mix corn flour with plain cold milk and mix well.
• Add this mixture to the milk and keep stirring.
• Now add the paste of dry fruits.
• Finally add the powdered cardamoms and saffron and keep stirring.
• When you stir the mixture; u will notice that slowly it will start thickening.
• Remove, cool it and freeze in refrigerator for 2 to 3 hours.
• Try it out.

Creamy Kulfi

Ingredients:

• 1 lt full cream milk
• 250 gms cottage cheese
• 5-6 big pieces of ‘peda ‘
• Green cardamom 4-5 pieces grounded
• Dry fruits shredded (optional)

Method:

• Boil the Milk in a heavy bottomed utensil on a low flame.
• Grate the ‘peda’ pieces and add to the boiling milk.
• Keep stirring.
• Place the grated cheese in a large sieve and wash well with water so as the milk does not curdle.
• Then add the cheese and cardamom powder. Keep stirring.
• As the mixture thickens, remove from the fire.
• Add the Dry fruits
• Let it cool and put it in the freezer to set.
• After an hour blend well and put it in the kulfi moulds and let it set.

Instant Kulfi

Ingredients:

• 1 can sweetened condensed milk
• 2 small cartons of heavy cream
• 200 grams pistachio nuts (crushed)
• 1/2 tsp. cardamom powder
• A few pistachio and almond flakes to garnish on top

Method:

• Blend the first four ingredients in a blender until finely mixed.
• Pour the mixture in molds or tiny cups and keep them into the freezer for 6 to 7 hours.
• Before serving, garnish with pistachio and almond flakes.

Badam & Pista Kulfi

Ingredients:

• ½ cup heavy cream
• 1 condense milk (regular tin)
• 2 slices of bread
• 1/2 cup mixture of badam & pista powder (small cup)

Method:

• Mix all the above ingredients in the mixture, until everything is been completely blend well.
• Then fill this mixture either in ice cream tray or if you have kulfi cones.
• You have to keep whole night in the frozen section of refrigerator
• While serving kulfis, put the cones under the flowing hot water tap for only 1 to 2 sec and with a slight jerk remove it in the plate.

Cottage Cheese or Paneer Kulfi

Ingredients:

• Milk - 1 lt
• Paneer - 200 gms (finely grated)
• Amulya milk powder - 200 gms
• Cardamom - 5-6 (small)
• Dry fruit – cashew nuts, almonds, pista (5-6) each, finely chopped
• Sugar to taste

Method:

• Boil the milk
• Keep aside half of the milk and cool the other half
• In the cool half put the amulya milk powder and mix it well in the milk.
• Now heat the mixture of above milk and other half along with the dry fruit, sugar, grated
• Paneer and cardamom, stir it well till the mixture becomes thick (say for 5-10 minutes).
• You can add green colour and rose essence.

Popsicle Cum Malai Kulfi

Ingredients:

• 200gm of cool whip
• 1 can of condensed milk
• 1 can of evaporated milk

Method:

• All above three ingredients together blend in Blender.
• Bring plastic pop sicle moulds from any grocery shop.
• Pour the blended mixture and leave in freezer for eight hours and you have real kulfi (with stick back) ready to eat and enjoy.

Kesar Pista Kulfi

Ingredients:

• Take two cans of evaporated milk.
• One can of condensed milk
• One 16 oz whipped cream
• 1\4 cup pista
• 1 pinch saffron

Method:

• Take a pot and mix evaporated milk, condensed milk and whipped cream with the hand
• grinder (mixer grinder).
• Now mix pista and saffron in it.
• Put into an air sealed container and put in the freezer for 4 hours.

Malai Kulfi

Ingredients:

• 1 can condensed milk
• 1 can evaporated milk
• 1 pt whipping cream
• 1 tsp. almond powder
• 1tsp.pistachio powder
• 1/2 tsp. cardamom powder
• 1/8 tsp. saffron

Method:

• Mix all the ingredient in a blender for 2 minutes.
• Pour the mixture Kulfi mold.
• Freeze it for 6 to 8 hour.
• To remove frozen kulfi from the mold, place it under a running tap of warm water.

Kulfi

Ingredients:

• 150 gms cool whip (available in the super markets frozen dairy section.)
• 50 gms whipping cream
• 50gms evaporated milk
• 50gms sweetened condensed milk
• One teaspoonful cardamom powder
• Four spoons of pista pieces

Method:

• Mix cool whip, evaporated milk, condensed milk, whipping cream together for 5-10 minutes or grind them for few seconds.
• Add elaichi powder, and pista pieces to it and keep it in freezer for 8-10 hours and serve
• it for the dessert.

Images:

Basic Vanilla Icecream

Ingredients:

• 1 lt full cream milk
• 2 1/2 tsp. corn flour
• 1 tsp. gelatin (optional)
• 3/4 cup sugar
• 1 cup fresh cream
• 1 tsp. vanilla essence
• 1/2cup cold, full cream milk

Method:

• Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
• Mix corn flour in 1/2 cup cold milk, keep aside.
• Add sugar to milk, stir.
• Add corn flour paste, stirring continuously, till boil resumes.
• Boil for a further 4-5 minutes, take off fire.
• Sprinkle gelatine over 3 tbsp. water in a small pan.
• Allow to soak for 5 minutes.
• Warm over gentle heat, till dissolved.
• Do not bring it to a boil.
• When boiled milk cools a little, add gelatin solution and mix well.
• Cool to room temperature, freeze in covered tray, till set but not hard.
• Break into pieces; beat with an egg beater till soft.
• Add cream and essence, mix well.
• The texture should be light and creamy.
• Reset in the freezer till frozen.

Banana Custard

Ingredients:

• Ripe banana 2
• Custard powder 15gms
• Milk 150ml
• Sugar 1/4 cup
• Vanilla essence few drops
• Chopped almonds 1 tsp
• Chopped cashew nuts 1 tsp
• Chopped pistachios 1 tsp
• Raisins 1 tsp

Method:

• Peel bananas and chop it into small cubes.
• Mix sugar and custard powder in little milk.
• Boil rest of the milk for about 10 mins and pour over the above mixture.
• Heat the mixture till it begins to boil.
• Add vanilla extract and banana cubes.
• Garnish with nuts and serve it cold.

Ice cream Custard

Ingredients:

• Vanilla custard- 6 tsp
• Vanilla ice cream- 6 big scoops or 3 cups
• Sugar - one cup (according to taste)
• Milk- concentrated 500gms
• Fruits (all cut into small pieces) - apple, Asian pear, banana, orange,
• sliced almonds and raisins.

Method:

• Boil the milk.
• Add custard powder, cold water and sugar in a mixture and blend them and add them in the boiling milk.
• Reduce the heat immediately and stir continuously for few sec and take it away from the fire.
• After the custard has cooled down again put it in the mixture add ice cream to it and blend it for a nice frothy mixture.
• Refrigerate it and serve with fruits, almonds and raisins mixed.

Peach Ice cream

Ingredients:

• 6 medium peaches (peel and remove the stones)
• 4 cups frozen unsweetened peach slices
• 1 cup sugar
• 3 cups heavy cream
• 1 cup milk
• 2 teaspoons vanilla extract

Method:

• In a large bowl, mash the peaches into a course puree.
• Stir in 1/4 cup of the sugar. Keep as it is for one hour.
• Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend.
• Refrigerate, covered, at least 3 hours.
• Stir the mixture to blend and pour in to the canister of an ice cream maker.
• Freeze according to the manufacturers directions.
• Eat at once or transfer to a covered container and freeze up to 8 hours.

Soya Strawberry Ice cream

Ingredients:

• 1 - 1 /2 cups fresh strawberries, cleaned.
• 3 tbsp. sugar, ground
• 500 ml. Soya milk plain
• 2 tbsp. fresh cream or malai
• Vanilla essence 4-5 drops
• Strawberry essence 4 – 5 drops

Method:

• Make puree strawberries in an electric blender till smooth.
• Add sugar run a bit again, to mix.
• Add Soya milk and 4-5 drops each essence.
• Blend till smooth.
• Pour into ice cream churner, by adding fresh cream.
• Pour into ice cube trays, allow it to set.
• Transfer them into a large container.
• Mash coarsely with a wooden spoon.
• Beat till smooth with an electric or manual hand blender.
• Transfer to an airtight container, store in freezer.
• Allow to set firmly, before serving.
• If it gets too hard, keep outside for a few minutes before serving.
• Or defrost in microwave for a few seconds.

Roasted Almond Ice cream

Ingredients:

• 1 lt full cream milk
• 2-1/2 tsp. corn flour
• 1 tsp. gelatine or 1/2 packet china grass chopped fine (optional)
• 3/4 cup sugar
• 1 cup fresh cream
• 1 tsp. almond essence
• 1/2cup cold milk
• 1 cup almonds, sliced thinly
• 1 tbsp. pistachios, sliced thinly
• 1 tsp. cardamom powder
• 1 recipe basic ice cream

Method:

• Bring milk to a boil.
• Boil for 15 minutes on low, stirring occasionally.
• Mix corn flour in ½ cup cold milk, keep aside.
• Add sugar to milk, stir.
• Add corn flour paste, stirring continuously, till boil resumes.
• Boil for 4-5 minutes, remove from the fire.
• Sprinkle gelatine over 3 tbsp. water in a small pan, warm and dissolve over low flame till
• transparent.
• Or soak china grass in 1 cup water till spongy, then dissolve over flame till transparent.
• When boiled milk cools a little, add gelatine solution and mix well.
• Cool to room temperature, freeze in covered tray, till set but not hard.
• Roast almond slivers in preheated oven on a baking sheet for 5 minutes or till light golden.
• Remove and cool, mix with pistachios.
• Take the ice cream, break into pieces, beat with an egg beater till soft.
• Add cream, almonds, cardamom,saffron and mix well.
• It should be light and creamy. Reset in the freezer till frozen.

Coconut Khova Ice cream

Ingredients:

• 1-1/2 lt whole milk
• 50 gms. soft khova
• 1 cup fresh cream
• 1 cup dry coconut powder
• 1 cup sugar
• 1/2 tsp. vanilla essence
• 1 tbsp. corn flour dissolved in 2 tbsp. cold milk
• 1/2 tsp. cardamom powder
• 10-12 strands saffron
• 1 tsp. instant coffee powder

Method:

• Bring milk to a boil, simmer for 20 minutes, and stir occasionally.
• Add sugar, corn flour mixture, stirring continuously.
• Add crumbled khova, stir.
• Simmer till mixture is thick enough to coat back of spoon.
• Add cardamom, saffron and mix well.
• Remove from fire, cool to room temperature, stirring occasionally.
• Set in ice cream tray, cover with plastic sheet.
• When set, but not hard, remove in a large vessel.
• Beat till soft and fluffy, but do not allow liquefying.
• Use a wooden spoon or eggbeater.
• Put back in freezer, to reset.
• Remove repeat process of beating as before.
• Add coconut powder, beaten cream, mix well and beat again.
• Transfer to ice cream container, cover and set till firm.
• Serve scoops topped with a sprinkling of instant coffee powder.

Pista Ice cream

Ingredients:

• 3 cups milk
• 3/4 cup sugar
• 5tbsp corn flour
• Few drops vanilla essence
• Few drops yellow and green color
• 1 cup cream
• Crushed pista

Method:

• Boil milk and add cornflour dissolved in little water. Cook till thick.
• Add sugar. Remove milk from gas and cool it.
• Add vanilla essence and colors in it.
• Beat it a lot and add cream in it. Keep it in the refrigerator for 1 hour.
• Beat it again. Then add crushed pista in it. Now cool it in a freezer.

Sitaphal Ice cream

Ingredients:

• 3 cups sitaphal pulp
• 1 can condensed milk
• Sugar if required

Method:

• Empty can of condensed milk in a large beating bowl.
• Chill condensed milk for 10minutes in freezer.
• Puree sitaphal pulp.
• Beat condensed milk with an electric hand beater, till foamy.
• Add puree and beat again. Fold in segment.
• Make ice cream set in freezer tray.
• Stir with a fork or spoon every 1/2 hour, till ice cream is almost set.
• Remove in bowl again; beat with a wooden spoon till light.
• Refreeze till well set. Serve in scoops or slices.

Mango Ice cream 2

Ingredients:

• 1 can mango pulp
• 1 can sweetened condensed milk
• 1 container "cool whip" (available in the super markets frozen dairy section.)
• 1/2 cup chopped pistachio nuts.
• 2 tsp rose water

Method:

• Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
• Add rose water.
• Pour it in airtight container (rubber maid, tupper ware etc), sprinkle with
• chopped nuts.
• Freeze it overnight in your freezer.

Mango Ice cream

Ingredients:

• 1 lt full cream milk
• 2 1/2 tsp. corn flour
• 1 tsp. gelatine (optional)
• 3/4 cup sugar
• 1 cup fresh cream
• 1 tsp. mango essence
• 1/2 cup cold milk
• 1 cup mango pulp (coarsely mashed)
• 1/2 cup fresh beaten cream
• 1/4 cup ground sugar

Method:

• Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
• Mix corn flour in 1/2 cup cold milk, keep aside.
• Add sugar to milk, stir.
• Add corn flour paste, stirring continuously, till boil starts.
• Boil for a further 4-5 minutes, take off fire.
• Sprinkle gelatine over 3 tbsp. water in a small pan.
• Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
• Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well.
• Cool to room temperature; freeze in covered tray, till set.
• Remove when well set, mash and beat till soft and creamy.
• Mix together the pulp, 1/2 cup beaten cream and ground sugar.
• Add 1 cup cream first with essence and beat.
• Add fruit cream mixture and fold in gently.
• Transfer back to container and freeze till well set.
• Serve scoops with the matching sauces.

Thuvial Powder

Ingredients:

• Udad Dhal
• Channa dal
• Red Chilies
• asafetida
• Black Pepper
• Salt

Method:

• I will prepare this powder and keep.
• Whenever want to make thuvial, I will use this powder instantly.
• That is if you want to make coriander thuvial, just wash coriander, chop well and put it in a mixer grinder.
• Add this powder, salt and tamarind paste.
• Just grind for a min. Your thuvial is ready.
• Like that you can make pudina (mint) or Curry leaves thuvial in minutes.

Yeri Seri Powder

Ingredients:

• Black pepper
• Red chilly
• Salt

Method:

• I will grind these items and give you. when you want to make "yeri Seri" you can add this powder and make it quickly.

Notes:

• For "yeri Seri" recipe see "kootu varities"

Sambar Powder

Ingredients:

• Red Chilly
• Coriander Seeds
• Thur dal
• Channa dal
• Black Pepper
• Fenugreek Seeds
• Turmeric Whole

Method:

• In my sambar powder I used the above ingredients.
• You can see the Sambar recipe and make Delicious sambar, with the help of this powder.

Notes:

• It is available 50 gms pockets or as per your requirements.
• When you order ONLINE I will send the powder to your address and you can enjoy your Desi (home) Made Sambar where ever you are.

Melagu Kuzhambu Powder

Ingredients:

• Black pepper
• Red chilies
• Coriander seeds
• Asafetida

Method:

• I will grind these items and give you. when you want to make "Melagu Kuzhambu" you can add this powder and make it quickly.

Notes:

• See "Kuzhambu and Sambar varities" for the recipe.

Kootu Podi

Ingredients:

• Udad dhal
• Red chilly
• asafoetida

Method:

• This helps to make "Poricha Kootu" without grinding daily.
• You can add grated coconut or you can make seasoning with coconut oil to get good flavour to your kootu.

Notes:

• It is available in 5ogms pockets or as per your requirements.
• When you order ONLINE I will send the powder to your address and you can enjoy this New Podi.

Bisibela Bath Powder

Ingredients:

• Coriander Seeds
• Channa dal
• Red Chilly
• Poppy Seeds (Kas Kas)
• Marathi Moghu
• Annasi Poou
• Cinnamon
• Fenugreek Seeds

Method:

• It is very handy powder.
• You can enjoy the Bisibela Bath with chips any time.
• And also you can use this powder while making Curry also.
• You can see "Mixed Rice" for the recipe.

Notes:

• It is available in 50 gms pockets or as per your requirements.
• When you order ONLINE I will send you to your address and you can enjoy cooking and make your cooking easier by using this Powder.

Images:

All Purpose Powder (APP)

Ingredients:

• Channa Dal
• Red Chilly
• Dania Seeds
• Asafoetida Powder

Method:

• Really this is a Magic powder.
• This will help you to make many varities of food.
• You can make Delicious Puliyodhara with in no time by using this powder.
• You can make more than 15 varieties.
• It is very handy powder.
• You can see those recipes under "Recipes Using APP" in this site.

Notes:

• It is available 5ogms pockets or as per your requirements.
• When you order ONLINE I will send you to your address and you can enjoy cooking and make your cooking easier by using this Powder.

Images:

Rasam Powder

Ingredients:

• Black pepper
• Coriander Seeds
• Thur dal
• Red Chilly
• Cumin Seeds
• Turmeric Powder (optional)

Method:

• In my Rasam powder I used the above ingredients.
• You can see the Rasam recipe and make Delicious Rasam, with the help of this powder.

Notes:

• It is available in 5ogms pockets or as per your requirements.
• When you order ONLINE I will send the powder to your address and you can enjoy your Desi (home) Made Rasam where ever you are.
• I gave two three types of Rasam Powders you can ask me as per your taste and I am here to make it and send it to you.

Ready Made Mix

Ingredients:

• Adai Mix
• Dosa Mix
• Thenkuzhal Mix
• Kunuku Mix
• Rava Idly Mix
• Rava Ladoo (Powder) Mix
• Rava Uppma Mix

Method:

• These Mix also available. You can order them as per your need.

Masala Powders

Ingredients:

• Tea Masala Powder
• Curry Masala Powder
• Kuruma Masala Powder
• Rajasthani Masala Powder
• Garam Masala Powder
• Fenugreek powder
• Fried And Crushed chilly Powder
• Dry Leaves for flavour
• Mustard and Fenugree/Methi Powder
• Rajma Masala Powder
• Melagu Kozhmbu Powder (dry)
• Yeri Seri Powder (dry)
• Chat Masala Powder
• Chole Masala Powder

Method:

• The above powders will give taste and flavour to your dish/drink.

Notes:

• It is available in 50 gms pockets or as per your requirements.
• When you order ONLINE I will send the powder to your address and you can enjoy.

Powders to mix with cooked rice

Ingredients:

• Coconut powder,
• Coriander Powder,
• Parappu podi,
• Garlic Powder,
• Peanut powder,
• Peanut and Garlic powder,
• Kari Pattha Powder (karivepalai Podi),
• (Pudina) Mint Powder,
• Pottukadali Podi,
• Sesame Powder and
• Black Udad Powder

Method:

• These powders are very handy while traveling or even in weekends.
• If you have some of these powders as per your taste, just cook rice and have this as main course.
• You can use chips or pappads or even plain curd.

Notes:

• It is available 50 gms pockets or as per your requirements.
• When you order ONLINE I will send the powder to your address and you can enjoy by adding this powder to hot rice and ghee.

Makke Ki Roti Recipe

Ingredients:

• 1/4 kg Wheat flour
• 1/2 kg Maize flour
• 4 tbsp Plain yogurt
• 4 Green chillies
• 1" Piece ginger, grated
• 3 Cloves garlic, grated
• 1/4 tsp Chilli powder
• 1/4 tsp Haldi
• 1-1/2 tsp Oil
• Oil for frying
• Salt and pepper to taste

Method:

• Mix all ingredients and knead properly to make dough. Add a little water if needed. Make small balls out of the dough.
• Heat a grill and smear it with drops of oil.
• Roll each ball into chapati shape and fry until both the sides become uniformly brown.
• Makke Ki Roti is ready to serve.

Thandai Recipe

Ingredients:

• 1 Cup milk
• 1 1/2 Litres water
• 1 1/2 Cups sugar
• 1/2 tbsp Aniseed
• 1 tbsp Almonds
• 1 tsp Peppercorns
• 1/2 tsp Cardamom powder
• 1 tbsp Dried watermelon seeds
• 1/2 tbsp Poppy seeds
• 1/4 Cup fresh rose petals

Method:

• Soak dry ingredients in 2 cups of water and sugar in 1/2 litre of water for 2 hours.
• Grind soaked ingredients to make smooth paste.
• Pour remaining water into this paste and strain through muslin strainer.
• Strain the extract into a vessel till the residue turns dry.
• Add sugar and milk to the liquid.
• Mix powdered cardamom.
• Chill for about an hour before serving.

Shakarpara Recipe 2

Ingredients:

• 1 Cup Wheat flour
• 1 Cup Sugar
• 1/2 Spoon Cardamom Powder
• Oil to fry

Method:

• Mix wheat flour as chappatti dough without adding salt.
• Roll in to chapattis and cut them into small square pieces
• Pour oil in a deep pan and fry these small square pieces till they become crispy
• Remove from fire and keep aside.
• Pour one cup water and Sugar in a pan and make it like thick sticky paste. (Paghu) Add cardamom powder in that.
• Put all the crispy chips in that and mix well to coat uniformly.
• Now sweet chips are ready to taste.
• (OR)
• You can make CARAMAL and put the chips in that.
• This will be easy than preparing sugar paghu.

Shakarpara Recipe

Ingredients:

• 300 gms flour
• 1/2 Cup Sugar
• 4tbsp Oil
• 2 tsp Curd

Method:

• Mix salt and flour.
• Heat the oil.
• Pour hot oil in flour mixture.
• Dissolve sugar in water.
• Mix it with flour mixture.
• Add curd and water to make dough.
• Roll out chapatis from dough.
• Cut chapatti into long stripes and then into the shape of diamonds.
• Heat the oil.
• Fry the diamonds till it turns brown.
• Shakar Para is ready.

Puran Poli Recipe

Ingredients:

• 1/2 kg Maida (All purpose flour)
• 1/2 kg Channa dal
• 1 tsp Cardamom powder
• 150 gm Ghee
• 1/2 kg Jaggery
• 100 ml oil

Method:

• Wash and boil channa dal with water and cook it,till it is half done.
• Cool slightly and strain the dal using a strainer.
• Add cardamom powder and jaggery and grind to make fine paste.
• Pour 2 sp ghee in a pan and put the ground paste, till it becomes dry and a lump.This is puran.
• Knead 1/2 kg maida with water and a pinch of salt. Do not make it hard.
• Add oil and knead the maida again till oil gets absorbed.
• Prepare equal number of balls from maida and puran.
• Roll out maida balls to make small pooris.
• Stuff these pooris with puran ball.
• Roll them again into balls.
• Roll out to make chapatis. It is called poli.
• Heat a griddle and roast each poli.
• Pour ghee on both sides when done. Remove and serve with ghee.

Lauki Ki Burfi

Ingredients:

• 2 Cups grated lauki
• 1 Litre milk
• 1 Cup khoya
• 1/2 Cup sugar
• 4 Elaichi
• 1/4 tsp Green color

Method:

• Boil the milk.
• Grate the lauki.
• Drop the grated lauki in boiling milk.
• When half of the milk is left, add khoya, sugar and color.
• When the froth starts leaving the side of the vessel, transfer it in an aluminium tray.
• Add elaichi now and garnish with dry fruits.
• Cut it into pieces after an hour.
• Lauki Ki Burfi is ready.

Bhang ke Pakore

Ingredients:

• 250 gms Besan (gram flour)
• 200 gms Potatoes
• 200 gms Cauliflower
• 150 gms Onions
• 100 gms Spinach
• 200 gms Brinjal
• 10 gms Bhang seed powder
• 2 gms Soda-bicarb
• 5 gms Ajwain
• 5 gms Pomegranate seed powder
• Salt to taste
• Oil for deep-frying

Method:

• Wash and peel all the vegetables.
• Sieve besan, soda-bicarb and salt together.
• Add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
• Add water according to requirement and make thick batter.
• Heat oil in a deep-frying pan.
• Dip the peeled vegetables in the batter.
• Deep-fry on medium fire till golden brown.
• Pakoras are ready to serve.

Gujia

Ingredients:

• 1 kg Khoya
• 500 gms Sugar
• 500 gms Maida
• 200 gms Almonds, chopped
• 6 tbsp Cooking oil
• 3 tbsp Kismis
• 200 ml Water

Method:

• Combine maida with 6 tbsp of oil using your fingers.
• Make soft dough and knead it lightly. Add water if needed.
• Cover with a wet cloth and leave aside.
• In a frying pan, deep-fry the khoya till light brown in color.
• Add chopped almonds, sugar and raisins and mix well.
• Fry again for few minutes. Allow the mixture to cool.
• Prepare a small and thick chapati from the kneaded dough.
• Stuff half of the chapati with the khoya mixture.
• Fold and draw the edges of chapati inwards to close.
• On slow fire, deep-fry the gujia till golden brown.
• Take out using a sieve and drain the oil properly.
• Store them in an airtight container.
• Repeat the procedure with remaining dough.

Khoya Burfi

Ingredients:

• 1 Can Sweetened condensed milk
• 2 Cans of carnation milk powder
• 1 Stick of butter
• 1/2 Cup of mixed dry fruits
• 1 tsp Cardamom powder

Method:

• Place a corning ware dish in the microwave with butter and melt it for a minute.
• Take out and add all the ingredients to the melted butter.
• Keep it again in the microwave for about 5 minutes.
• Allow it to cool for few minutes.
• Cut it into pieces.
• Khoya burfi is ready to serve.

Kalakand

Ingredients:

• 2 Liters milk
• 1/2 Cup sugar
• 1/2 tsp Citric acid
• 1/2 Cup water
• 1/2 Cup chopped nuts (pista, almonds)

Method:

• Dissolve citric acid in water.
• Boil 1 litre of milk.
• Add citric acid solution as it comes to boil.
• Once the chenna settles, drain excess water and keep it in plate.
• Now put the remaining milk to boil.
• Add cheena and boil till it turns thick
• Now add sugar and cook till the mixture turns lumpy.
• Keep it for cooling and cut it into diamond pieces.
• Sprinkle chopped nuts and serve.

Meetha Poodas

Ingredients:

• 4 Cup flour
• 2Cup yoghurt
• 2 Cup sugar

Method:

• Combine all the ingredients to make thick batter. You can use little water if required.
• Cover it for 2 hrs till the sugar gets dissolved and batter turns soft.
• Prepare small, oval shaped balls.
• Heat oil and fry the balls on medium flame till reddish.
• Remove when done and transfer on a blotting paper to absorb excess oil.
• Serve hot with yoghurt.

Papri Chat

Ingredients:

• 2 Cups flour
• 4 Cups Maida
• 6 Cups curd
• 4 Boiled potatoes
• 4 tsp Red chilli powder
• 1 tsp Turmeric powder
• 2 tsp Cumin seed powder
• 2 tsp Ajwain powder
• 1 Bunch coriander leaves
• 1 Cup grated coconut
• 2 tbsp Tamarind
• 6 Dates
• Green chillies
• 1 tsp Chat powder
• Salt to taste
• Curry Leaves

Method:

• Mix flour, Maida, ajwain powder, cumin seeds powder, red chilli powder and turmeric powder.
• Add water to make hard dough.
• Roll out puris from this dough.
• Heat the oil and deep fry them.
• Blend the curd nicely.
• Heat the oil and put cumin seeds, mustard seeds and curry leaves for 2 minutes.
• Pour in the curd and mix it properly.
• Mix dates and tamarind.
• Add water and boil till it gets cooked.
• Blend it in a mixer to make a paste.
• Add red chilli and salt.
• Mash the potatoes and add chaat powder.
• Crush the puris and ad 1 tbsp of mashed potatoes.
• Pour 4 tbsp of curd mix and add 1 tsp of red chutney over it.
• Sprinkle chaat powder and serve.

Vermicelli Pudding (Payasam)

Ingredients:

• 1 Litre milk
• 200 gms Vermicelli
• 400 gms Sugar
• Cardamom powder
• 2 Pinches saffron
• 15-20 Pieces cashewnuts
• 8 tbsp Ghee

Method:

• Fry the vermicelli in half of the ghee till it turns golden brown.
• Keep the milk for boiling. Add vermicelli in boiling milk.
• Boil the milk till the vermicelli is cooked.
• Add sugar and stir it to dissolve.
• Now add cardamom powder and saffron.
• Continue boiling till the desired consistency is achieved.
• Garnish it with fried cashewnuts.
• Serve the vermicelli pudding hot or cold.

Masala Tea 2

Ingredients:

• pepper corns
• cardamom (ilaichi)
• sugar (cheeni)
• water

Method:

• Take 1 cup water put to heat.
• Add 1 1/2 tsp. sugar, 1/4 tsp. chai masala (refer below)
• 2 pinches cardamom powder and1 full tsp .leaf tea.
• Allow to simmer till aroma exudes.
• Add 1 cup milk, bring back to boil.
• Allow to simmer for 2 minutes.
• Cover and take off heat.
• Keep aside for 2 minutes. Strain and serve piping hot.
• For Chai masala:
• 1 cup dried ginger root,
• 1/2 cup elaichi pods (green cardamom),
• 1 tbsp. peppercorns,
• 6 - 7 " sticks cinnamon.
• Grind all the mixture together into powder.
• Keep it in a air tight container; use when preparing tea.

Masala Pal (Milk)

Ingredients:

• 1 1/2 cups sugar
• 2 cup milk
• 1 tbsp. almonds
• 1 tbs cashew nuts
• 1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
• (These are skinned dried seeds of watermelon and cantaloupes)
• 1/2 tbsp. khus khus (poppy seeds)
• 1 – clove
• 2 -3 cardamom whole pods
• 5 -6 pepper corns whole.
• 10 strings saffron
• 1 tbs Crushed pista & almond for garnish

Method:

• Grind almond, cashew nuts, karbooj/tarbooj seeds, khus khus, clove, black pepper and cardamom ingredients to a very fine paste. (Not sugar)
• Heat milk and mix the grind paste.
• Mix well and allow it to boil.
• Add sugar. Stir continuously.
• Add saffron and remove from the fire.
• Add crushed pista/almond.
• Serve hot ‘Masala Pal/milk’.

Masala Tea

Ingredients:

• (Serves : 4)
• 21/2 cups water
• 2 cloves
• 1 brown cardamom (badi elaichi)
• 4 black peppercorns
• 1 cinnamon stick
• 2tsp. tea leaves
• 11/4 cups milk
• 2tbsp. sugar, or as desired

Method:

• Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
• Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
• Add the milk and sugar and boil, remove from the heat.
• Strain and serve piping hot.

Kashmiri Tea

Ingredients:

• (Serves : 4)
• 2tsp. green tea
• 1 1/4th cups milk
• 2 1/2 cups water
• 3tbsp. sugar, or as desired
• 4 green cardamom pods
• 1piece cinnamon stick
• 1tbsp. chopped almonds

Method:

• Place all the ingredients in a saucepan.
• Cover and simmer over a low heat for 30 minutes.
• Seive and serve scalding hot.

Badaam (Almond) Milk

Ingredients:

• 1/4th cup blanched almonds
• 2 cups milk
• 1/4 tsp. cardamom seeds
• 3tbsp. honey
• 3-4 saffron threads (optional)

Method:

• Place the nuts in a blender and process until finely chopped.
• Add 2/3 cup milk and process until smooth paste.
• Pour the milk and saffron into a heavy-bottomed pan and whisk the remaining milk.
• Place the milk over moderately high heat and, stirring constantly, bring it to full boil.
• Remove the pan from the heat, add cardamom seeds.
• Place the pan over high heat and bring to boil.
• Remove the pan from the heat and add honey.
• Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan.
• Pour the milk back and forth from one pan to another for at least a minute or until frothy.
• Pour into warmed mugs and serve at once.

Notes:

• Badaam or Almond Milk, Delicious and easy to make Drink.
• It is simply a good drink at any time of the day/night, whether hot or
• cold.
• For Cold Badaam Milk, cool and refrigerate it for an hour or so...

Banana Milk (Kela Dhood)

Ingredients:

• (Serves : 2)
• 2 cups milk
• 1 firm ripe banana
• 2tbsp. sugar
• 1/4 tsp. nutmeg ground (optional)

Method:

• Place the milk in a heavy-bottomed pan over a high heat.
• Bring it to boil, stirring constantly, then reduce the heat and simmer for 2 minutes.
• While the milk is simmering, place a banana, sugar and nutmeg in a blender and process until pureed.
• pour 1 cup milk into the blender and process for another minute.
• Add the remaining milk and process for 1/2 minute.
• Pour the milk in warmed mugs or cups and serve immediately to avoide the colour change.

Notes:

• This will reduce body heat. Very good for newly married people.

Cardamom Milk (Elaichi Dhood)

Ingredients:

• (Serves : 4)
• 3 cups milk
• 1 cup water
• 3tbsp. white poppy seeds
• 2tbsp. raw cashews or almonds (minced)
• 3tbsp. fried coconut (shredded, optional)
• 1/3rd cup sugar, or as desired
• 1/2 tsp. freshly ground cardamom seeds

Method:

• Put the poppy seeds in a frying pan over a moderately low heat and dry-roast, turning often, for about 5 minutes.
• Combine the poppy seeds , cashews or almonds , coconut and water in a blender until the nuts are reduced to a fine puree.
• Add 2 cups of milk and process on low speed for 15 seconds.
• Pour the mixture through a strainer over a pan.
• Press out as much as liquid as possible, then add the remaining milk and cardamom seeds.
• Stirring constantly bring to boil over moderately high heat.
• Reduce the heat to low and simmer for 2 minutes.
• Now add the sugar.
• Pour the milk back to forth from one pan to another until it is frothy.
• Serve immediately in warmed cups.

Pistachio Milk

Ingredients:

• (Serves : 4)
• 3 tbsp. unsalted raw Pistachios
• 3 1/2 cups milk
• 6-8 saffron threads (optional)
• 2tbsp. sugar, or as desired

Method:

• Cut 4 pistachios into silvers and set aside.
• Place the remaining in a blender, cover, and pulse several time to coarsely grind.
• Add 1/2 cup milk and blend until smooth.
• Slowly add another 1 cup milk and blend for 1/2 minute.
• Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
• Stirring constantly, bring to full boil.
• Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
• Place the strainer over the blender and pour in the milk.
• Blend until the milk is frothing.
• Pour into cups, sprinkle with pistachio silvers, and serve immediately.

Energised Milk

Ingredients:

• 150 ml milk
• 1 tsp sugar
• 10 - 12 cashewnuts (soak and grind like paste)
• 1 tsp crushed almonds
• 1/2 tsp crushed pistachios
• 2-3 pinch cardamom powder
• 5-6 strands of kesar (saffron)
• 2 almonds thinly sliced

Method:

• Mix all ingredients except almond slices.
• Put to heat, bring to a boil.
• Stir well.
• Reduce, simmer for 2 minutes.
• Pour into cup, from a height.
• This way a lot of froth will form on the milk.
• Sprinkle the almond slices on top.
• Serve piping hot.

Coriander Milk

Ingredients:

• 3/4 cup water
• 3/4 cup milk
• 1 tsp sugar
• 2 tsp fresh grounded coriander seeds powder
• 1/4 tsp chai masala

Method:

• Heat water along with coriander powder
• Let it boil on slow flame till water is almost 1/4 cup
• Add milk, chai masala and sugar
• Bring it to boil
• Simmer for another 2-3 minutes
• Strain with a tea strainer in a cup
• Serve hot

Notes:

• Excellent for sore throat and cold .

Mint and Ginger Green Tea

Ingredients:

• 1 cup water
• 1/4 cup milk
• 1 tsp green tea
• 5-6 fresh cleaned mint leaves
• 1/4 tsp grated ginger
• 1 tsp sugar or to taste

Method:

• Put ginger and mint leaves in water
• Bring water to boil
• Let it boil for 3-4 minutes
• Put the green tea in it
• Close the gas and cover the vessel with lid
• Let it stand for 5 minutes
• Strain the tea in the cup
• Add the boiling milk, as desired
• Add sugar and stir
• Serve hot

Cinnamon Tea 2

Ingredients:

• 3/4 cup water
• 1/2 cup milk
• 2 whole cloves
• 2 whole black pepper
• 1 cardamom crushed
• pinch of cinnamon powder
• 1 tsp sugar (or to taste)
• 1 tsp tea leaves

Method:

• Put all the ingredients except sugar and milk in water
• Bring water to boil
• Let it simmer for another 5 minutes
• Add milk and sugar
• Bring it to boil again
• Let it simmer for another 2 minutes
• Remove from flame
• Strain into cup while hot
• Serve hot

Cinamon Tea

Ingredients:

• Cinnamon & Ginger (grate and dry)
• Green Cardamom
• Black Pepper
• Cloves
• Sugar
• Milk
• Tea

Method:

• Just fry the first 5 ingredients and make like powder.
• While preparing tea add this.
• Enjoy cinamon tea.

Mint Tea

Ingredients:

• Hand full Mint leaves (fresh / dry)
• Tea
• Sugar

Method:

• Choose the leaves that are nice and green and bug free.
• I use a handful, what will rest on my hand when preparing 4 to 6 cups of tea.
• Wash them off and put them with your tea .
• Allow it to boil with tea. Add sugar and filter it.
• You may want to use more or less mint leaves, depending on how minty you may want your tea to be.
• Add the same amount of sweetener you normally add to your tea.

Notes:

• You can add ice cubes Mint tea, and enjoy the gifts of Summer.
• If you have yet to try peppermint tea, youll be pleasantly surprised by its superior flavor.

Cocoa Drink

Ingredients:

• 2 1/2 tsp unsweetened cocoa
• 2 Tbs Sugar / sweetener
• dash of salt
• 2 sp whipping cream
• 2 cups water
• 1/4 tsp vanilla

Method:

• Mix dry ingrediants together, heat liquids in coffee cup, when heated add dry ingrediants to heated liquids, mix and enjoy.
• Tastes better than the real thing!

Hot chocolate

Ingredients:

• 1 - 2 tsp. cocoa powder
• 2 tsp. Sugar / sweetener
• 1 cup hot water.
• 1 tsp. instant coffee

Method:

• Just mix together and enjoy!

Masala Tea 3

Ingredients:

• 3 cups water4 tsp dried tea leaves(or tea powder)
• 2 cups whole milk
• 1 tsp masala chai powder
• 3 tsp sugar

Method:

• Heat the milk in the microwave for a minute.
• Bring the water to a boil along with the sugar.
• Add the tea leaves and masala powder.
• When the concoction starts boiling, take itfrom the stovetop.
• Pour out the milk equally into the 4 cups.
• Place a strainer on one cup and pour about 1/3 cupof the tea concoction into the strainer.
• Remove strainer and mix the tea well.
• Repeat for the rest of the cups.

Drum Stick Flowers Kootu

Ingredients:

• 1 cup Drum stick flowers
• 10 small onions
• 2 - 4 red or green chilly (optional)
• 1/2 cup cooked moong dal
• 2 sp Kuttu podi
• salt
• Ghee to make seasoning
• 1 sp mustard seeds
• 1 sp udad dal

Method:

• Wash and clean drum stick flowers.
• In a deep pan pour ghee and make seasoning.
• Add washed drum stick flowers and fry well.
• Add cut onions and green chilly or red chilly.
• Add cooked dal and mix well.
• Add salt and kuttu podi.
• Allow it to boil for a while.
• Stir well and remove from the fire.
• Serve with hot rice or chappati.

Drum Stick Flowers Curry

Ingredients:

• 1 cup cleaned drum stick flowers
• 4 tab sp coconut
• 10 - 12 small onion
• 2 - 4 green chilies
• Salt
• for seasoning:
• 2 sp oil
• 1 sp mustard seeds
• 1 sp udad dal

Method:

• In a pan make seasoning.
• Put chopped green chilies and onions.
• Stir for a while.
• Add the flowers and salt.
• Add little water and close the lid.
• Cook till the flowers are cooked.
• Add grated coconut and mix well.
• Remove and serve with hot rice and sambar.
• This is good for health.

Tips to Collect and store Neem Flowers

Ingredients:

• March - April is the season we get Fresh Neem Flowers. So try to collect them and clean them.
• Just keep them in a big plate and dry them.
• No need to keep them in the sun.

Method:

• If you want to make vathal out of the fresh flowers here are some tips.
• 1. You can put some neem flowers, in the balance maavadu charu for one day.
• Then remove from that and dry the flowers in sun. you can use as itis for curd rice or you can fry them and use.
• 2. When you make Javarasi Kuzhuz Dip the fresh neem flower with the stem, and dry as it is. Dry in sun light. Fry as it is and use. This is very good for sugar patients.
• 3. If you have dried neem flower, you can fry them in ghee and add some salt with that. Serve with hot cooked rice and ghee. This is very good for digestion and this will control and stop loose motion. Even you can use this from children to elders.

Neem Flower Pachadi (veepam poo)

Ingredients:

• 2 tsp Neem flower (fresh ones)
• 1 tsp Raw mango, finely chopped
• 4 tsp Grated jaggery
• 1/4 tsp Mustard seeds
• 1 tsp ghee
• 2 green chilly
• Salt to taste

Method:

• In a pan pour ghee and put mustard seeds.
• Then fry fresh Neem flowers.
• Then add green chilies and fry well.
• Now add chopped mango pieces.
• Add 1 to 1 1/2 cup water and allow the mango to cook.
• Add turmeric powder if you want.
• After mango pieces cook, add jaggery and mix well.
• Let it become thick.
• Remove from the fire and serve.
• We usually do this for Tamil New year.

Notes:

• In my house we love this pachadi.
• So I usually do bulk when we get mangos cheap.
• At that time I use to keep the mango pieces in cooker and cook.
• Then like above recipe make the pachadi.
• But if you make it thick, it will look like Jam.
• So you can keep it in the fridge and use as sweet and sour jam for bread or chappati.

Herbal Flower Tea

Ingredients:

• Aavaram poo, Louts and rose - one hand ful.

Method:

• You can get these in Tamil Nadu Marandu Kadai.
• Get them and take equal quantity.
• Crush them and put tea.
• Very good for health.
• You can use any one of these flowers to make tea.

Notes:

• Lotus tea is good for heart patients.

Rose cubes

Ingredients:

• Fresh rose petals

Method:

• Freeze them in ice cubes and float them in punches also.
• Petals used in syrups, jellies, perfumed butters and sweet spreads.

Plantain Flower Vadai 3

Ingredients:

• 1 fresh plantain flower - clean and cut - put in thin butter milk
• 1 cup channa dal - soak for 30 min
• 1 - 2 onion
• 4 - 6 red chilly
• curry leaves
• 1 sp sonf
• salt
• oil to fry

Method:

• Soak dal and grind with salt, sonf and red chilly.
• In a pan pour some oil and fry cut onion and cut plantain flowers.
• Add them in ground dal mixture.
• Mix well and make it a thick dough.
• If you feel it is watery you can add rice flour with that.
• Make vada and serve hot.
• Your delicious Vazhapoo vadai is ready.

Notes:

• If you want to make it like bonda, you can put it like that.

Plantain Flower Vadai 3

Ingredients:

• 1 plantain flower
• 2 onion
• 6 - 8 green chillies
• 1 cup coconut (grated)
• 1 1/4 cup gram dhal
• 1 " ginger
• a pinch ajinomotto (optional)
• coriander leaves or mint leaves
• 1/2 sp asafoetida
• 1/2 sp turmeric powder
• salt to taste
• Oil to fry

Method:

• Cook Plantain flower with less water.
• Otherwise you can steam cook it.
• Cook with 1/2 sp salt and turmeric powder.
• Soak Gram dhal one hour and grind.
• Chop evenly onion, green chillies and ginger.
• Mix all the above and make Vada dough.
• Heat oil in a pan and make vada.
• Remove them when they become golden brown.
• Serve with onion chutney or coconut chutney.

Notes:

• If you want to make it like bonda, you can put it like that.

Neem Flower Sadam - Vepam poo

Ingredients:

• 1 cup Dried Vepam poo
• 1 sp oil
• salt

Method:

• In a pan pour oil and fry Neem flower in low flame.
• Remove and add salt.
• Have it with hot rice and ghee when you have loose motion.
• It is very good medicine for that.
• In normal days also you can eat this sadam.
• It is good for health and also tastes good.

Rose Gulgandu 2

Ingredients:

• Dry Rose petals 100 gms
• Palm kalkandu 100 gms
• Cardamom 5
• Honey as per your taste.

Method:

• Dry rose petals.
• Crush kalkandu and cardamom.
• Mix crushed rose petals, kalkandu and cardamom.
• Add required quantity of honey.
• Very good for health.

Plantain Flower Pittlai

Ingredients:

• 1 small vazhai poo
• 1/2 cup thur dal - cooked
• 2 tab sp ground nut - cooked with dal
• 1 sp puli paste
• Salt
• Turmeric powder
• Fresh coriander leaves
• For Masala:
• 1 sp oil
• 6 - 7 red chilly
• 2 tabsp Channa dal
• 3 tabsp coriander seeds
• 1 tsp sesame seeds
• 2 tbsp khus khus
• 1/2 sp Asafetida
• For seasoning:
• mustard seeds
• udad dal

Method:

• In a pan fry all the ingredients given for Masala.
• Grind them and keep aside.
• Wash, clean and chop vazha poo and put it in liquid buttermilk to avoid black colour.
• In the pan pour oil and make seasoning.
• Add chopped vazha poo and mix well.
• Add turmeric powder and cook well.
• Add puli paste.
• Add cooked dal and ground nut.
• Add ground powder and salt.
• Allow it to boil for a while.
• Stir now and then.
• Your yummy dish plantain flower pittlai is ready.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• instead of frying and grinding, you can use APP for this also.
• You can also add a spoon of sugar in this.

Drum stick Flowers Cutlet

Ingredients:

• 3 cup drumstick flowers
• 2 medium onions
• 1/2 tsp red chilli powder
• 2 tbsp besan
• 1/2 tsp coriander seed roasted and powdered
• 1 cup coconut
• 1/4 tsp turmeric powder
• 2 tbsp rice flour
• salt to taste
• 1/2 tsp tamarind paste
• oil for frying

Method:

• Wash and clean the flowers.
• Cut the onions fine and mix all the ingredients well except oil and rice flour.
• Mix, applying slight pressure and separate into 10 portions.
• Make round balls and flatten them.
• They should be approximately 1 cm thickness.
• Roll in rice flour on both sides.
• Heat up a dosa kal and put 2 teaspoons of oil on it.
• Then keep cutlets on the dosa tawa and pour out 4 to 5 teaspoons of oil all round.
• Fry over low heat up till brown.
• Carefully turn on the other side, again pour oil if you want.
• Let it be like that till they fry golden brown and crisp.
• Remove from the fire and serve with ketchup.

Plaintain Flower Curry one more type

Ingredients:

• 1 Plaintain flower
• 1 cup Bengal gram dal
• 2 sp cuminseeds
• 2 sp pepper
• curry leaves
• salt
• oil to make curry
• Turmeric powder
• 1/2 sp mustard seeds
• 1/4 sp asafetida

Method:

• Soak dal for 15 min.
• Graind with cumin seeds and pepper.
• Wash and clean plantain flower.
• Cut into small pieces.
• In a pan make seasoning with mustard seeds and curry leaves.
• Add ground bengal gram dal and mix well.
• Allow it to cook for a while.
• Then add Chopped plantain flower.
• Add turmeric powder, asafetida and salt.
• Add 1/4 cup water and close the lid.
• Let it cook for a while.
• Mix well and remove from the fire.
• Curry is ready to serve.

Vazhai Poo Curry

Ingredients:

• 1 Plantain Flower
• 1 tsp urad dhal
• 1/2 tsp turmeric
• 1/2 tsp mustard
• 1/2 tsp onion chop it (oprion)
• 1 or 2 red chillies
• 1 tbsp oil
• 2-4 tbsp grated coconut
• asafoetida a pinch
• salt to taste
• 1 - 2 sp oil

Method:

• Wash and clean vazhai poo.
• In a pan pour some water and add chopped vazhai poo.
• Add turmeric powder and salt. Mix well.
• Close the lid and allow it to cook.
• Once cooked, drain the excess water and set aside.
• But it is good to use correct quantity of water.
• Take 2 tablepoons of oil in a pan and make seasoning.
• Add chopped onion.
• Add the drained plaintain flower and fry for about 7-8 minutes.
• Add grated coconut and fry for a minute.
• Remove from the fire.
• Serve with Rasam rice.

Notes:

• You can clean the vazhai poo in the night and use in the morning. In that case put the chopped vazhai poo in a bowl and pour 1/2 cup butter milk and add water.
• Mix well and keep it in the fridge.
• By doing this you can avoid the colour change of vazhai poo.
• Otherwise it will turn black in the morning.

Agathi keerai Flower Curry

Ingredients:

• 1 Cup agathi flowers
• 1/2 cup coconut
• 2 tab sp yellow moong dal
• 1 tab sp jaggery - crushed
• 2 - 3 red chilly
• 1 sp oil
• 1 sp mustard seeds
• 1 sp udad dal
• salt

Method:

• Clean and wash agathi flowers and cut into pieces.
• In a pan make seasoning.
• Put washed agathi flowers and mix well.
• Just pour some water and add yellow moong dal.
• Close the lid and let it cook for a while.
• Add fresh coconut and salt.
• Mix well.
• Add crushed jaggery and mix well.
• Remove from the fire.
• Your yummy curry is ready to serve.

Notes:

• You can add one onion in this.

Agathi Flower Bajji

Ingredients:

• 10 -12 agathi flowers
• 1 cup besan
• 2 - 4 sp red chilly powder
• 1/2 asafetida powder
• a pinch cooking soda
• 1/2 sp Ommam/ ajwan (optional)
• salt
• oil to fry

Method:

• Wash and drain the Agathi flowers.
• Drain water and keep aside.
• In a bowl mix all other ingredients except oil.
• Pour water and make like bajji batter.
• In a pan heat oil.
• Take a flower and dip it in the bajji batter and put it in the oil.
• Fry well and remove from the fire.
• This bajji tastes grate.
• Try once.
• Serve with tomato ketchup.

Rose Gulgandu

Ingredients:

• Fresh rose petals 100 gms
• Sugar 150 gms

Method:

• Make sugar syrup and add rose petals.
• Allow it to cook.
• Stir occasionally, when become like a ‘mass’ remove.
• Store it and use.

Notes:

• Very good when you use this with ‘thambulam’ that is use it when you put betel leaves.
• It will taste very nice.
• Caution: This will lead to constipation when you use this frequently.
• So pregnant ladies use this very limitedly.

Panner Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• A pinch of asafetida
• Salt
• ½ sp Ghee
• Coriander leaves
• Fresh rose pattels

Method:

• In a pan make seasoning.
• Pour 1 cup water and add ‘tamarind paste’.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add rose pattels and coriander leaves.
• The rose pattles will give a nice aroma to this rasam.

Notes:

• You can prepare this rasam with fresh rose pattels. You have to use less tamarind for this rasam.

Rose Patels Rasam (Panner Rasam)

Ingredients:

• You can prepare this rasam with fresh rose pattels. You have to use less tamarind for this rasam.
• ½ cup cooked Thur dal
• 1 sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• A pinch of asafetida
• Salt
• ½ sp Ghee
• Coriander leaves
• Fresh rose pattels

Method:

• In a pan make seasoning.
• Pour 1 cup water and add ‘tamarind paste’.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add rose pattels and coriander leaves.
• The rose pattles will give a nice aroma to this rasam.

Neem Flower Rasam

Ingredients:

• 2 sp Tamarind paste
• ½ sp Mustard seeds
• 8 – 10 Red chilly
• A pinch of Asafetida
• Salt
• 2 Table sp. Fresh/dry Neem flower (Vepam poo)
• 1 Tea sp Ghee.

Method:

• In a pan put 1/2 sp ghee, mustard seeds and red chilies.
• Add 2 cups of water in that and add tamarind paste.
• Mix well. Bring it to a boil.
• Add salt and asafetida powder.
• Let it boil for a while.
• Add ½ cup water again and allow it to boil for 2 more min.
• Remove from the fire.
• In a pan, put 1/2 sp ghee and put Neem flower and fry well.
• Add it in the Rasam.
• And this is a best and quick rasam.

Notes:

• Caution: My grand mother used to say that we should not prepare this rasam on Tues days, Fridays and Sundays.

Plantain Flower Thuvial

Ingredients:

• 1 fresh plantain flower - clean - cut and put it in thin buttermilk.
• 1/2 cup coconut
• 4 tab Udad dal
• 2 tab channa dal
• 1 sp tamarind paste
• 4 - 6 red chilly
• oil
• salt

Method:

• In a pan pour some oil and fry red chilly and dals.
• Then add finely chopped plantain flowers.
• Grind all with coconut, tamarind paste and salt.
• Your yummy Plantain flower thuvial is ready.
• Serve with hot rice and ghee.

Plantain Flower Bakoda

Ingredients:

• 1 plantain flower - clean - cut and put in thin buttermilk
• 1 cup besan flour
• 2 to 3 sp rice flour
• 2 - 3 sp red chilly powder
• 2 sp sonf - make it powder
• 2 tab sp puttu kadalai - make it powder
• 1/2 sp cooking soda
• Salt
• Oil to fry

Method:

• Mix all the ingredients except plantain flowers.
• Make a thick dough and now mix finely chopped plantain flowers.
• In a pan heat oil and make pakodas.
• Fry them till golden brown.
• Remove from the fire and serve with chutney or tomato ketchup.

Plantain Flower Bonda

Ingredients:

• 1 fresh plantain flower - clean cut - put in thin butter milk
• 1/2 coconut
• 1/2 cup Puttu kadalai
• 4 - 5 red chilly
• 2 Onion
• 4 - 5 Garlic
• 2sp Sonf
• Salt
• Oil

Method:

• Grind coconut, puttu kadalai, onion, garlic, red chilly, salt and sonf.
• Mix finely chopped plantain flowers.
• Make like balls and fry them in oil.
• Serve with chutney.

Plantain Flower Vadai

Ingredients:

• 1 fresh plantain flower - clean and cut - put in thin butter milk
• 1 cup thur dal - soak for 30 min
• 4 - 6 red chilly
• 1 sp sonf
• salt
• oil to fry

Method:

• Soak dal and grind with salt, sonf and red chilly.
• Cook cut plantain flowers.
• Add them in ground dal mixture; with out water.
• Mix well and make it a thick dough.
• If you feel it is watery you can add rice flour with that.
• Make vada and serve hot.
• Your delicious Vazhapoo vadai is ready.

Plantain Flower Parapu Usili

Ingredients:

• 1 fresh plantain flower (clean and cut and put it in thin butter milk)
• 1 cup channa dal - soak in water for 30 min.
• 1/2 cup thur dal - soak in water for 30 min.
• 10 - 12 red chilly
• 1 sp asafetida
• Oil to fry
• 1 sp mustard seeds
• 1 sp uduad dal
• 1 sp turmeric powder
• Salt

Method:

• Grind the dals and red chilly togather and keep aside.
• In a pan pour oil and make seasoning.
• Add cut flowers and salt. fry well.
• Add asafetida powder.
• Now add ground dal mixture and mix well.
• Sim the flame.
• Stir now and then.
• Let the curry become crisp.
• For this curry you have to pour more oil to make the curry tasty.
• This is a all time favourite curry that is parapu ussali in my house.
• Remove the Ussalai serve with rasam rice.
• Good combination with rasam rice.

Notes:

• You can steam the ground dal to use less oil.
• You can use french beans or kuthu avarai for making this ussalai.

Images:

Drum Stick Flowers Vadai

Ingredients:

• 4 cups drum stick flowers
• 1/2 cup Thur dal
• 1/2 cup channa dal
• 2 - 4 green chilly
• 2 - 4 red chilly
• 1 sp sonf - fennel seeds
• 1/2 sp asafetida
• 2 tab sp fresh coriander leaves
• Salt
• Oil to fry

Method:

• Soak all the dals for about 1 hour.
• Grind them with other ingredients, with out the flowers.
• Now cut the flowers and add with the ground dough.
• Heat oil in a pan and make vadas.
• Serve with any chutney.

Small onion Subji

Ingredients:

• 1/2 cups small onion, peeled
• 1 large onion, peeled and diced into large pieces
• 4 carrots, diced into large pieces
• 3 large tomatoes, quartered
• 4 green chillies
• 1-inch cube of ginger, peeled
• 4 cardamoms
• 4 cloves
• 1-inch long piece of cinnamon
• 2 teaspoons chilli powder
• 2 teaspoons garam masala
• 4 tablespoons refined oil
• Salt, according to taste
• Finely chopped coriander leaves, for garnishing

Method:

• Heat 2 tablespoons of oil in a cooking pan, add the cinnamon, cardamom and cloves, and fry for a minute.
• Add the ginger, green chillies, cubed onions, tomatoes and carrots, and saute for 5 minutes.
• Add 1/4 cup of water, close the vessel and cook on low flame for around 10 minutes, stirring once or twice in between.
• Allow to cool, and then grind in a mixer-grinder.
• Heat the remaining 2 tablespoons of oil in a kadai, and saute the small onions till golden brown in colour.
• Add the chilli powder and fry for around 30 seconds.
• Add the ground paste and required salt, and continue cooking on low flame for around 10 minutes till you get good smell.
• Add the garam masala, simmer and cook for a minute.
• Remove from fire, garnish with finely chopped coriander leaves, and serve hot with puri, chappati or aapam.

Olan

Ingredients:

• 1 kilogram white pumpkin or chow-chow
• 3 tbsp moong (split yellow gram) dal
• 1/4 cup chawli (black-eyed beans; the white or red variety)
• 1/2 - 3/4 cup dilute coconut milk
• 1 cup thick coconut milk
• 3 - 4 green chillies
• 2 tbsp coconut oil
• Salt, to taste
• A few curry leaves

Method:

• Dry roast karamani slightly, till raw smell goes. Pressure cook and keep aside.
• Cut the pumpkin into flat, large square pieces (at least 1 1/2 inches dimension.)
• Dry roast the moong slightly, till raw smell goes.
• In a deep pan, add the pumpkin and water.
• Add green chillies, dilute coconut milk and salt, and cook it.
• Once cooked, add the thick coconut milk and cooked karamani, and bring to a boil.
• 5. Turn off the stove. Mix in the coconut oil and curry leaves, and serve.

Kadutha mavu (fresh dough) Dosa

Ingredients:

• 1 cup dosa dough (fresh one)

Method:

• To prepare dosa dough soak 1 cup of Udad dal and 4 cups of rice for 2 to 3 hours.
• · Soak them separately. Then grind them in a mixer grinder or grinder.
• · After grinding mix them and add salt to the mixture.
• · Then mix it well and make dosas out of it.
• · Start making Dosas immediately to get fresh dough Dosas ( kadutha mavu Dosa).
• · This dosas will be crispy and will have good colour.

Masala Dosa

Ingredients:

• 1 cup dosa dough
• 2-3 boiled potatoes
• 1 onion chop finely
• 2 -3 green chilies cut finely
• 1 sp grated ginger
• 2 sp chopped coriander leaves
• 1 sp finely chopped garlic
• 1/2 sp mustared seeds
• 1/2 sp udad dal
• 1/2 sp channa dal
• 1/4 turmeric powder
• Salt
• Oil

Method:

• · Make seasoning with mustard seeds, Udad dal and Channa dal. Add turmeric powder.
• · Now add green chilies, ginger and chopped garlic in the pan.
• · Add chopped onions and fry them well.
• · Now add smashed potatoes and add 1/2 cup water and cook them well.
• · Remove from the fire and let the Masala curry cool.
• · Now make Dosa and turn it. Before removing Dosa from the Tava put some Masala curry in the middle of the Dosa and fold Dosa and serve as it is.

Hot dal dosa

Ingredients:

• Moong dal 1 cup
• Garam masala 1/2 spoon
• Red chilly powder as per taste
• Salt as per taste
• Cumin seeds 1/2 tea spoon
• Ghee + Oil 100 gms
• Dosa dough to make dosa

Method:

• Cook moong dal.
• In a pan pour some ghee + oil and add cumin seeds.
• Fry well.
• Add cooked dal and mix well.
• Add red chilly powder, garam masala and salt.
• Cook for 2 min. and remove it from the fire.
• Make dosa and put one or two spoons of the masala mixture in it.
• Serve hot with any chutney.

Notes:

• Instead of red chilly powder you can add green chilly and ginger.

Masala Dosa 2

Ingredients:

• For Masala powder
• Cardamom 10gms
• Cinnaman sticks 10 gms
• Clove 5 gms
• Annasi pu 5 gms
• Cummin seeds 5 gms
• Black pepper 5 gms
• Red chilly 10 - 12
• Corinder seeds 25 gms
• Coconut 1/2
• Small onion 100 gms
• Potato 2 nos.
• Tomato 1
• Green chilly 2 - 4
• Curry patta a bunch
• Turmeric powder a pinch
• Salt
• Oil to prepare
• Dosa dough 2 cups to prepare dosas

Method:

• 1. Grate coconut and dry fry.
• 2. Fry all the ingredients except vegetables.
• 3. Make powder.
• 4. In a pan pour oil and add cut green chilly, small onion , curry patta and fry well.
• 5. Add cooked and smashed potatoes in that.Add turmeric powder in it.
• 6. Mix well.
• 7. Add one or two spoons of MASALA POWDER in the curry.
• 8. Mix well and keep aside.
• 9. Now prepare dosa and put some masala curry in it and close.
• 10. Serve with pudina or corinder or coconut chutney.

Panner Masala Dosa

Ingredients:

• Raw rice 250 gms
• Boiled rice 100 gms
• Udad dal 100 gms
• Fenugreek 10 gms
• grated panner 100 grams
• 2-3 boiled potatoes
• 1 onion chop finely
• 2 -3 green chilies cut finely
• 1 sp grated ginger
• 1/2 sp mustared seeds
• 1/2 sp udad dal
• 1/2 sp channa dal
• 1/4 turmeric powder
• 2 sp chopped coriander leaves
• 1 sp finely chopped garlic
• Salt to taste
• Ghee + Oil to make dosa

Method:

• .Make seasoning with mustard seeds, Udad dal and Channa dal.
• .Add turmeric powder.
• · Now add green chilies, ginger and chopped garlic in the pan.
• · Add chopped onions and fry them well.
• · Now add smashed potatoes and add 1/2 cup water and cook them well.
• · Remove from the fire and let the Masala curry cool.
• .Add grated panner with it.
• .Soak rice and dal for 2 to 3 hours.
• .Grind the soaked dals and keep aside.
• · Now make Dosa and turn it.
• .Before removing Dosa from the Tava put some Masala curry in the middle of the Dosa and fold Dosa and serve as it is.

Sweet dal dosa

Ingredients:

• Moong dal 250 gms
• Jaggery 200 gms
• Coconut 1/2
• Cashew nut 25
• Cardamam 2 - 3
• Dried ginger one pinch
• Ghee 100 gms
• Dosa dough to make dosa

Method:

• 1. Cook moong dal.
• 2. Grate coconut.
• 3. In a pan pour 50 gms ghee and fry cashew pieces.
• 4. Add cooked moong dal, grated coconut and jaggery.
• 5. Mix well. Add powdered cardamam and one pinch of dried ginger.
• 6. Mix well again and keep aside.
• 7. Make dosa and while turning the dosa put one or two table spoons of the dal mixer in it and close.
• 8. Make dosas out of ghee only.
• 9. Your sweet dal dosa is ready.

Mixed Dhals Dosa

Ingredients:

• ½ cup moong dal
• ½ cup masoor dal
• ½ cup chana dal
• ¼ cup soya flour
• 2 tbsp whole wheat flour
• 2 -4 tabsp rice flour
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped onions
• 1 green chilly finely chopped
• 2 tsp cumin seeds
• 2 tbsp fresh coriander
• salt to taste
• Oil and ghee mix to make dosa.

Method:

• Wash dals and Soak dals overnight in a sufficient water.
• Strain water from dal and save it.
• Grind dals to a fine paste.
• Add wheat flour, soya flour and rice flour.
• Add all the seasonings.
• Mix well without lumps in dosa dough thickness.
• Heat a frying pan over medium heat and make dosa.
• Serve hot with coconut or any other chutney.
• Your healthy Mixed Dosa is ready to eat.

Onion Dosa

Ingredients:

• 1 cup dosa dough
• 1 cup choped onions
• 2-3 chopped green chilies

Method:

• While preparing dosa spread chopped onions on the dosa and turns them carefully.
• Again pour oil and remove carefully and serve with tomato chutney.

Rava Dosa - One more type

Ingredients:

• sooji / rawa - 1 cup
• green chilies – 4 - 5
• cumin seeds - half a tsp
• onions - 2 medium
• coriander - a small bunch
• curry leaves - a few
• coconut grating - about two tbsp.(optional)
• salt to taste.
• Ghee to make dosas

Method:

• Fry rawa like you would for upma. And allow it to cool a bit.
• (I fry rawa in big quantities and store for ready use. In fact, this prevents the rawa
• from getting spoilt/worms too.)
• Finely chop onions, green chilies & coriander and add it to the rawa.
• Add salt, cumin, curry leaves and required amount of water for dosa consistency
• & mix really well.
• After a few minutes you will notice that the batter absorbs water and becomes
• thicker.
• Add little more water and mix well till you get the right consistency.
• When the consistency is okay, start making dosas.
• Grease the tawa well. Add oil droplets to the dosa to cook it well on both sides.
• When the dosa starts browning faintly in patches, you know its done.
• Just pour a little ghee on the dosa (sometimes its okay to forget the calorie-
• count!)

Images:

Adai with Mulai keerai

Ingredients:

• Rice 1 cup
• Channa dal 3/4 cup
• Udad dal 1/8 cup
• Thur dal 1/8 cup
• ( i.e. 1 cup mixed dal)
• Red chilly 4 - 6
• asafetida powder 1/4 sp
• Salt
• Oil to make adai
• Mulai keerai

Method:

• · 1 Cup Rice, 3/4 cup Channa dal,1/8 cup Udad dal, 1/8 cup Thur dal ( i.e. 1 cup mixed dal )
• · Soak all ingredients in one bowl for 1/2 an hour to 1 hour.
• · Add 4 to 6 Red chilies and grind as cores.
• · Add finely grated mulai keerai/drum stick leaves and add with the dough and mix well.
• . Add salt and asafetida powder also.
• . mix well.
• · Make delicious adai with the dough.
• · You must make thick dosa out of the dough.
• · We call it as keerai adai.
• · Serve with coconut chutney or avial.

Rava Dosa4

Ingredients:

• sooji / rava - 1 cup
• green chilies – 4 - 5
• cumin seeds - half a tsp
• onions - 2 medium
• coriander - a small bunch
• curry leaves - a few
• coconut grating - about two tbsp.(optional)
• salt to taste.
• Ghee to make dosas

Method:

• Fry rawa like you would for upma. And allow it to cool a bit.
• (I fry rawa in big quantities and store for ready use.
• In fact, this prevents the rawa from getting spoilt/worms too.)
• Finely chop onions, green chilies & coriander and add it to the rawa.
• Add salt, cumin, curry leaves and required amount of water for dosa consistency & mix really well.
• After a few minutes you will notice that the batter absorbs water and becomes thicker.
• Add little more water and mix well till you get the right consistency.
• When the consistency is okay, start making dosas.
• Grease the tawa well. Add oil droplets to the dosa to cook it well on both sides.
• When the dosa starts browning faintly in patches, you know its done.
• Just pour a little ghee on the dosa (sometimes its okay to forget the calorie-count!) :)

Images:

Manchurian Dosa

Ingredients:

• 150 gms urad dal (black gram)
• 500 gms rice finely chopped
• 10 gms methi (fenugreek) seeds
• 50 gms chana dal (bengal gram)
• 250 gms carrots
• 150 gms beans
• 100 gms green peas
• 5-6 green chilies, chopped
• 150 gms spring onions chopped
• a small piece of ginger; finely chopped
• 3-4 garlic cloves
• 2 tsp corn flour
• 1/4tsp aji no moto
• 2 tsp soya sauce
• 1 tsp chili sauce
• few coriander leaves
• Salt to taste
• 50 gms oil

Method:

• Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours.
• Drain the water and grind to a smooth paste.
• Keep aside for 6-8 hours until it gets fermented.
• Cut the carrots, and beans into small pieces and boil until they are tender along with green peas.
• Drain the water and keep aside.
• Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces.
• Also add boiled carrots, beans, green peas, soya sauce, aji no moto, chili sauce, little water and cook for a while.
• Mix little water to the corn flour and mix well.
• Add this to the above carrots mixture and mix well.
• Sprinkle green onions and coriander leaves and remove from heat.
• The manchurian curry is ready.
• Heat non-stick dosa pan and rub the pan with wet cloth.
• Now make dosas from the above dosa batter.
• Add the curry on the top and spread throughout the dosa.
• Sprinkle little oil, roll the dosa and remove.
• Repeat for the remaining dosas.
• Serva delicious Manchurian Dosa.

Vegetable Dosa

Ingredients:

• 1/2 cup gramflour
• 1/2 cup rice flour
• 1 tbsp. plainflour
• 1 tbsp. semolina
• 1/2 tsp. baking soda.
• ½ cup veg. as desired ( spinach, carrots, gourds, methi leaves, drum stick leaves etc.,)
• To season add ground chilies, garlic, ginger, cumin, coriander, etc.

Method:

• Mix all ingredients.
• Keep the batter for ½ an hour.
• After ½ and hour you can prepare dosas.
• Your Veg. dosa is ready to serve.
• You can make dosa by using oil / ghee.
• Serve with any chutney or sambar.

Quick Soya Dosa

Ingredients:

• 3/4 cup rice flour
• 1/4 cup urad dal flour
• 1/4 cup soya flour
• 1 teaspoon fruit salt
• salt to taste
• 1 teaspoon oil for cooking

Method:

• Mix together the rice flour, urad dal flour, soya flour and salt with 1 ½ cups of water to make a thin batter.
• Keep aside for 30 minutes.
• When ready to make the dosas, sprinkle the fruit salt on the batter and mix gently.
• Heat a non-stick pan and grease it lightly with oil.
• Make thin dosa. Pour oil both sides.
• When crispy, fold over.
• Repeat with the remaining batter to make more dosas.
• Serve hot with green chutney.

Aval (poha) dosa (Paper rost)

Ingredients:

• Rice 4 cups
• Udad dal 1 cup
• Aval 1 - 1 1/2 cup
• Salt
• Oil to make dosa

Method:

• To prepare dosa dough soke Udad dal and rice for 2 to 3 hours.
• Soke them separately.
• Then grind them in a mixer grinder or grinder.
• Before starting gringing, wash and drain and keep the aval (1 cupto 1 1/2 cup) in a vessal.
• After grinding mix them and add salt to the mixture.
• Add the soked aval in this.
• Keep side for over night or more than 8 hours.
• The dough will ferment and it will come up.
• Then mix it well and make dosas out of it.
• In this dough you can prepare thin dosa like paper rost and as well if you keep the dough thick, you can prepare thick dosa with extra soft.
• Serve with any chutney or dosa milagai powder

Notes:

• Note: If you use thick aval take 1 cup and if you use thin aval, you can take 1 1/2 cups.

Vendhaya (fenugreek) Dosa

Ingredients:

• To prepare dosa dough soak 1 cup of Udad dal, 4 cups of rice and 2 table spoons of fennugreek seeds for 2 to 3 hours.

Method:

• Soak them separately. Then grind them in a mixer grinder or grinder.
• After grinding mix them and add salt to the mixture.
• Keep side for over night or more than 8 hours. The dough will ferment and it will come up.
• Then mix it well and make dosas out of it.
• Serve them with any chutney / dosa milagai powder.
• Fenugreek will give a good aroma and good colour to the Dosa.

Images:

Utthappam - Thur dal

Ingredients:

• Boiled rice 2 cup
• Raw rice 2 cup
• Thur dal 4 tabsp
• Udad dal 2 tbsp
• Fenugreek 2 sp

Method:

• · Soak them all in a bowl.
• · Grind them and mix them well.
• · Grind them as cores.
• · Add salt and make Utthappam after 8 hours.
• · Make thick Utthappam.

Utthappam - Onion

Ingredients:

• Dosa dough 2 cups
• Onion chopped 1 cup
• Green chilly 4 - 5
• Salt
• Coriander leaves
• Cumain seeds

Method:

• · Chop one or two onions finely.
• · Chop 4 - 5 Green chilies finely.
• · Chop Coriander leaves and add all the ingredients with Dosa dough.
• · Add some Cumin seeds also.
• · Make thick Dosas out of the dough.
• . Serve with dosa chilly powder.

Notes:

• Generally we prepare Utthappam when the Dosa dough is excess and exist for more than two days and start smelling more fermented.
• Other wise you can prepare Utthappam even with fresh dough also.
• You can add chopped onions/crushed black pepper and make tasty Utthappams as per your wish.

Utthappam - Mixed veg.

Ingredients:

• Dosa dough 2 cup
• Onion chopped 1/2 cup
• Carrot 1/2 cup - grated
• Tomato 1/2 cup - chopped
• Green chilly 4
• cumin seeds 1/2 sp
• Salt
• Coriander leaves
• Cumain seeds

Method:

• · Chop one or two onions finely.
• · Chop 4 - 5 Green chilies finely.
• · Chop Coriander leaves and add all the ingredients with Dosa dough.
• · Add some Cumin seeds also.
• · Make thick Dosas out of the dough. Serve with dosa chilly powder.

Notes:

• You can put mint leaves or curry leaves in Uttappam

Aapam

Ingredients:

• Rice 2 cups
• Udad dal 1/4 cup
• Fenugreek 1/2 sp
• Baking soda 1/2 sp
• Salt
• Oil

Method:

• · To prepare aapam soak rice, Udad dal and Fenugreek seeds.
• · Soak them for 2 to 3 hours.
• · Grind finely the dough and some what thin.
• · Add baking soda and salt.
• · Mix them well and keep aside for 12 hours.
• · Next day grease a shallow pan and pour the dough.
• · Spread the dough by holding the pan in two hands and rotate.
• · The thin dough will spread in the walls of the pan.
• · Close the pan with a lid.
• · After one minute remove the lid and remove the cooked aapam.
• · Now you will see a very good dish like pan.
• · In the corners it will be crispy like Dosa and in the center it will be like soft Idly.
• · Enjoy the delicious aapam with sweetened coconut milk or with kuruma.

Thavali Adai

Ingredients:

• Rice 1 cup
• Channa dal 3/4 cup
• Udad dal 1/4 cup
• Fenugreek 1 sp

Method:

• · Soak all dhal and rice in same bowl and soak Fenugreek seeds separately.
• · Keep them for 1 to 2 hours.
• · Grind Fenugreek first and dal and rice after that.
• · Dont pour more water. The dough must be thick.
• · Remove from the grinder and add salt.
• · Put a shallow pan in the gas and pour some dough and dont spread much.
• · Pour oil and cover the pan with a lid.
• · Turn the tavalai adai and pour some more oil and now dont close the lid.
• · After it cooks remove from the fire.
• · This tavalai adai will be more tasty with Narathi Parapu Sambar and Dosa Chilly Powder.
• · This tavalai adai will be crispy in one side and soft in other side.

Notes:

• Note: You can prepare this tavalai adai immediately after grinding the dough. No need for fermentation.

Adai with murungai keerai

Ingredients:

• Adai dough 2 cups
• Murungai keerai 3/4 cup
• Salt
• Oil

Method:

• .Prepare adai dough like before and add salt with it.
• · Add finely grated murungai keerai/drum stick leaves and add with the dough and mix well.
• · Make delicious adai with the dough.
• · You must make thick dosa out of the dough.
• · We call it as keerai adai.
• · Serve with coconut chutney or avial.

Normal Dosa

Ingredients:

• To prepare dosa dough soak 1 cup of Udad dal and 4 cups of rice for 2 to 3 hours.

Method:

• Soak them separately.
• Then grind them in a mixer grinder or grinder.
• After grinding mix them and add salt to the mixture.
• Keep side for over night or more than 8 hours.
• The dough will ferment and it will come up.
• Then mix it well and make dosas out of it.
• Serve with any chutney or dosa milagai powder.

Coconut Adai

Ingredients:

• Rice 1 cup
• Channa dal 3/4 cup
• Udad dal 1/8 cup
• Thur dal 1/8 cup
• Red chilly 4 - 6
• Salt
• Oil
• Grated coconut 1 cup
• curry leaves

Method:

• · Soak all ingredients in one bowl for 1/2 an hour to 1 hour.
• · Add 4 to 6 Red chilies and grind as cores.
• · Add finely grated coconut and add with the dough and mix well.
• · Make delicious adai with the dough.
• · You must make thick dosa out of the dough.
• · We call it as Coconut adai.
• · Serve with tomato chutney or dosa milagai powder.

Adai With Onion (Venkaya Adai)

Ingredients:

• Rice 1 cup
• Channa dal 3/4 cup
• Udad dal 1/8 cup
• Thur dal 1/8 cup
• Red chilly 4 - 6
• Salt
• Oil
• Chopponed onion 1 1/2 cups
• curry leaves

Method:

• · 1 Cup Rice, 3/4 cup Channa dal,1/8 cup Udad dal, 1/8 cup Thur dal ( i.e. 1 cup mixed dal )
• · Soak all ingredients in one bowl for 1/2 an hour to 1 hour.
• · Add 4 to 6 Red chilies and grind as cores.
• · Chop curry leaves and Chop onions finely and add with the dough and mix well.
• · Make delicious adai with the dough.
• · You must make thick dosa out of the dough.
• · We call it as Venkaya adai.
• · Serve with coconut chutney or avial.

Introduction

Ingredients:

• We can prepare dosa dough by soaking dal and rice or we can prepare them by adding rava, Maida or rice flour.
• Here let us see some types of dosa dough and with that you can prepare dosa.
• In this section, let us see some other tiffen items like Dosa also.
• They are not Dosa, but we have to prepare these items in the same tava like Dosa. (Adai)
• Some items we have to prepare in a "shallow" pan. (Aapam)
• Let us see the items.

Method:

• Generally we prepare Dosa by pouring oil. Other than that we can use pure ghee, butter or oil and ghee mix to prepare delicious Dosa.
• If we prepare thin Dosa by pouring ghee means it becomes Ghee Roast.
• While preparing Masala Dosa if we use butter in the middle of the Dosa, it becomes Butter Masala
• Like this according to your taste or by using your ideas, you can make many varieties of Dosas.

Sweet Dosa 2

Ingredients:

• Wheat flour 1/2 kg
• Jaggery 300 gms
• Grated coconut 1 cup
• Ghee to make dosa

Method:

• · Pour 4 tumblers of water in a deep pan and put Jaggery in that.
• · Filter it and again keep the Jaggery water in the gas and bring it to a boil.
• · Simmer the stove and add wheat flour, cardamom powder and grated coconut.
• · Mix well and let it cool down.
• · After it cools down take a small ball of it and put it on a banana leaf or a plastic sheet.
• · Spread the dough like adai and put it on the tava.
• · Turn it two sides and pour ghee.
• · Remove from the fire and serve.

Notes:

• Note: You can prepare sweet Dosas by using Maida or ragi flour also.

Sweet Dosa

Ingredients:

• Rice flour 1 cup
• Wheat flour 1 1/2 cup
• Crushed Jaggery 1 1/2 cup
• Grated Coconut 1/2 cup
• Cardamom powder 1/2 sp
• Ghee to make dosa

Method:

• · To make sweet Dosa, take 1 cup rice flour, 1 cup wheat flour and 1 1/2 cups crushed Jaggery, grated coconut and powdered Cardamom.
• · Mix all the ingredients well and add water.
• .Keep aside for 1/2 an hour and make thick sweet Dosas
• · Prepare sweet Dosas only with pure ghee.
• · Serve hot.
• · Children will like this Dosa.

Notes:

• Note: you can add mashed bananas or tutty fruity in this dosa.

Maida Besan Dosa

Ingredients:

• Rice flour 1 cup
• Maida 1 cup
• Besan 1 cup
• Cumin seeds 1 sp
• Red chilly powder 1 sp optional
• curry leaves
• salt

Method:

• · Put one cup of rice flour, 1 cup Besan, 1 cup Maida and mix well.
• · Add cumin seeds, curry patha and salt.
• · Mix all of them with water and make Dosa dough.
• · Make thin Dosas.

Maida Tomato Dosa

Ingredients:

• Maida 2 cups
• Besan 1 cup
• Rice flour 1 cup
• Tomatoes 2 - 3
• Green chilies 2 - 4
• Salt
• Oil to prepare dosa

Method:

• · Put 2 cup Maida, 1 cup Besan (Channa dal flour) 1 cup rice flour and mix well.
• · Put 2 - 3 ripe tomatoes in a mixer grinder and make juice.
• · Add the juice with flour and mix well. If you like, you can add green chilies while grinding the tomatoes.
• · Add salt and prepare Dosa.

Maida Dosa

Ingredients:

• Maida 1 cup
• Rice flour 1 cup
• Salt
• Butter milk 1 cup

Method:

• · Put Maida and rice flour equally and mix well with water or butter milk.
• · Add salt and prepare Dosa.
• · If you like, make seasoning with mustard seeds, cumin seeds and green chilies. Onions option.

Wheat Flour Dosa

Ingredients:

• Wheat flour 1 cup
• Butter milk 1 cup
• Salt

Method:

• Just mix wheat flour with water or butter milk and bring it like Dosa dough.
• Add salt and if you like, make seasoning with mustard seeds, cumin seeds and green chilies.
• Add curry leaves and make Dosa immediately

Panner Spicy Dosa

Ingredients:

• Panner grated 1 cup
• black pepper - crushed 1 sp
• cumin seeds - crushed 1 sp

Method:

• You can add crushed black pepper, cumin seeds and grated panner to the dough.
• OR
• You can make the masala and stuff it in the dosa.
• That is in a bowl, take grated panner, add crushed black pepper, cumin seeds and salt.
• Use this masala to stuff in the dosa.

Masala Rava Dosa

Ingredients:

• Potatoes 2 -3
• Onions 2
• Green chilly 4 -5
• grated ginger 1 sp
• Ginger 4 - 5
• Coriander leaves
• ghee or oil
• Mustard seeds 1/2 sp
• Udad dal 1/2 sp
• Channa dal 1/2 sp
• turmeric powder 1/2 ap
• Salt

Method:

• · You can prepare Masala Rava Dosa by adding masala curry.
• · Boil 2 or 3 Potatoes, Chop Onions, cut green chilies, grate ginger, Chop coriander leaves and cut garlic.
• · Make seasoning with mustard seeds, Udad dal and Channa dal. Add turmeric powder.
• · Now add green chilies, ginger and chopped garlic in the pan.
• · Add chopped onions and fry them well.
• · Now add smashed potatoes and add 1/2 cup water and cook them well.
• · Remove from the fire and let the Masala curry cool.
• Now make Rava Dosa and turn it. Before removing Dosa from the Tava put some Masala curry in the middle of the Dosa and fold Dosa and serve as it is.

Notes:

• If you put a piece of butter in the middle of the dosa, you can call it as butter masala.

Rava dosa 2

Ingredients:

• Rava and Rice flour take equal quantity - 1 cup each
• Maida / wheat flour 2 tab sp
• Thin butter milk 2 cups
• Cumin seeds
• Curry patha
• Salt

Method:

• Take equal quantity of Rava and rice flour and just sprinkle some water on it.
• Put that in a mixer grinder and just run the mixer grinder for 2 to 3 minutes.
• Remove the mixture from the grinder and add a small quantity of wheat flour or Maida with that.
• Now add water/butter milk and prepare dough.
• Add salt and now you can make Dosas out of this dough.
• Adding cumin seeds, curry patha are optional.

Images:

Onion, Cashew Rava Dosa

Ingredients:

• Wheat flour 1 cup
• Rice flour 2 cup
• Rava 3 cup
• Green chilly 3 - 4
• Mustard seeds 1/2 sp
• Cumin seeds 1/2 sp
• Thin butter milk 2 cups
• curry patha
• onion 1 big - chopped
• Cashew nuts 1/4 cup crushed
• Salt
• oil to prepare dosa

Method:

• You can prepare onion cashew Rava Dosa by adding finely chopped onions and cashew nuts with any one of the above said Dosa dough.
• · Make Dosas and prepare onion cashew Rava Dosa.

Onion Rava Dosa

Ingredients:

• Wheat flour 1 cup
• Rice flour 2 cup
• Rava 3 cup
• Green chilly 3 - 4
• Mustard seeds 1/2 sp
• Cumin seeds 1/2 sp
• Thin butter milk 2 cups
• curry patha
• onion 1 big
• Salt
• oil to prepare dosa

Method:

• . Chop green chilies.
• · Make seasoning with mustard seeds, cumin seeds and curry patha.
• · Put them in the vessel with all flour.
• . Mix all ingredients and make a thin dough.
• · Add finely chopped onions with Dosa dough.
• · This will be crispier than plain Rava Dosa.

Notes:

• Note: For all Rava Dosas you can prepare coconut chutney as side dish.

Rava dosa 3

Ingredients:

• Equal quantity of Rava , Maida and Rice flour
• Green chilly 2 - 3
• Cumin seeds 1 sp
• Black pepper 1 sp
• Salt
• oil to prepare dosa

Method:

• Take equal quantity of Rava and rice flour and Maida.
• First fry Rava well and soak it for 1/2 an hour.
• After 1/2 an hour, add other two flour with this and add salt.
• Mix well and make Dosas.
• You can add chopped green chilies, crushed black pepper and cumin seeds to the dough.

Images: