A PINCH OF HING

soya chunks burger with tomato slice and omelet Ingredients for patties: 250 gm-Dry Soya Chunks 2 large-Boiled Potato   2 finely chopped Onion 1 tbsp-Ginger Garlic Paste 1-tsp-Chili Powder 1 tsp-Garam masala powder 2 tsp-Chopped green chilies 2 tbsp-Chopped Coriander Leaves 1 tbsp-Chopped mint 2 tbsp-shredded cheese Salt to taste Oil Preparations for Patties: Wash and boil soya chunks, Remove from heat drained add cold water and Squeeze excess water from soya chunks. Use a chopper and chopped boiled soya like crumbs. Add all the above ingredients and  mix everything well to form smooth dough, Divide the dough into 6 big round balls, flatten them  and make the  patties as same as the size of the buns.  Heat a frying pan add some oil and place 2 patties  at a time or depends on your pan size, do not  over crowd them and cook in slow to medium flame  until golden brown, flip patties to another side  add again oil and cook until g

Ingredients: 1 cup rice 4 bunch of fresh fenugreek leaves 1 onion chopped 2 tbsp mustard oil, 1/2 tsp mustard,cumin seeds  3-4 green chilies chopped 4 garlic cloves chopped 1/2 inch ginger chopped 1 pinch of asafoetida salt to taste Preparation: Cook the rice at least a day ahead of time and refrigerate. This helps to dry  the rice grains out enough to give your  fried rice a good texture. Meanwhile clean the  fenugreek leaves,chop it finely  and also chop the onion,garlic, ginger and green chilies. In a pan, heat oil add the mustard,cumin seeds and when  they begin to splutter, add onion and saute until transparent. Next add the chopped green chilies,garlic and  ginger fry until the raw smell of garlic and ginger is gone. Add the chopped  fenugreek leaves and saute for a  little while. There is no need to fry the  fenugreek leaves for a long time as the raw flavor of  fenugreek leaves  enhances the flavor of the dish. Add the

Ingredients: for the dough: 2 cups of Semolina 4 cups of Water 1/2 tsp salt Ingredients: for the stuffing's: 1 cup jack-fruit 1 cup cottage cheese 1 onion sliced 1 tomato chopped 1 tsp Ginger - Garlic paste 1/2 tsp chili powder 1/2 tsp Turmeric powder 1/2 tsp Garam masala butter for frying Preparations for the dough: Bring the water to boil.Add salt,  Add semolina in small batches and  mix continuously so that no lumps are formed.  Stir the continuously on a low flame for about  15 to 20 minutes till it takes to a softer dough  consistency for making patties .  Remove from flame and keep it separate  to cool down.After few minutes knead the  dough if it is tolerable to make patties on your palm. Cover the dough with wet cloth and keep aside. Preparation for stuffing's: Cut raw jack-fruit in small pieces. Add Jack-fruit pieces, turmeric powder, salt and water into pressure cooker, and

Ingredients: 2 ripe guava 2 fried red chilly 2 garlic cloves 1 tbsp lemon juice 1 tsp sugar(optional) salt to taste 1 pinch hing 1/2 tsp cumin and mustard seeds Preparations: Remove the seed and cut into cubed. In mixer jar add guava,red chilly, garlic,lemon juice salt and sugar. Grind to a smooth paste. For tempering, heat the oil, add cumin seeds ,mustard,  curry leaves and pinch of hing.  Add this tempering guava chutney.  Chutney is ready to serve with dosa or idli.

Ingredients:     Bread slice chopped in small peieces-1cup     corn flour-2 tbsp     Kashmiri red chilly powder- 1 tsp     Ginger-garlic paste- ½ tbsp     Salt- to taste     Water- 3 to 4 tbsp     Oil- enough for deep frying Preparations 1: Toast the bread slices in a toaster or in a  hot pan till it gets crispy and golden. Using a sharp knife, cut the bread to small cubed pieces. In a bowl, add the bread pieces along with all the above mentioned ingredients except oil. Add only very little water to bind the bread and corn flour, don’t make it watery.     Make small balls out of the bread-flour mixture,keep aside. Place a frying pan over medium heat, add enough oil for deep frying. Drop the bread mix balls into the hot oil, fry till it turns little brown.      Transfer to a kitchen paper towel. Ingredients 2: rice-1 cup mix vegies-1/2 cup small chopped soy sauce-1 teaspoon pepper-1 teaspoon oil salt          Preparations 2:    soak rice in water for 30

Ingredients: 1 cucumber, sliced 1 tomato, sliced salt/pepper 4 white bread slices butter Preparations: Spread a thin layer of butter on the bread slices. This helps seal the bread to ensure no moisture from the cucumber or tomatoes seeps into it. Add the cucumber and tomato slices to cover the slice of bread, sprinkle some salt and pepper, add the top slice. Cut the sandwiches diagonally to form 2 triangles.

Ingredients:     Bottle Gourd -cut in cubed - 2 cups     Milk - 1/2cup     Oil - 1 tbsp     Mustard Seeds - 1/2 tsp     Zeera seeds -1/2 tsp     Urad Dal - 1 tsp     Curry Leaves - 1 spring     Hing - a pinch     Whole green Chili - 1 or 2     Salt - to taste Preparation: Heat oil in a pan and splutter mustard and zeera seeds. Add urad dal , hing, curry leaves and whole green chili and cook for a few seconds till the urad dal starts to change in brown color. Now add cubed lauki and salt. Mix well . Cook covered for 7-10 minutes till lauki is tender.No need to add water. Add milk to the curry and cook on low-medium flame until all the milk is evaporated. Serve hot with rice or chapati.

Prepare all  frying in advance of the stir-fry so  that nothing gets overcooked. Ingredients for scrambled egg: 5 eggs 2 tbsp milk 1/2 tsp salt 1 tsp oil Break eggs into a bowl with salt and milk. whisk eggs for 1 min.,make sure eggs fully  mixed with the seasonings and keep aside. In a Kadhai poor oil over a high flame and Then pour the egg mixture over the oil, and fry until set. Slowly stir, gently lifting and folding uncooked and  cooked portions together.  Lift and fold , continue until the eggs have set  and are moist, fluffy, and glossy.  Do not overcook the eggs. Now remove from the pan and set aside.  Ingredient for prawn fry : Take prawn marinated with turmeric and salt.set aside. Add the oil to a same kadhai .  When oil is hot slowly place the prawns in it. Cook on medium flame for couple of minutes. Do not over cook the prawns as it will become rubbery. Remove the prawns on to a plate and set aside.  

Wash the fish and cut it into pieces.  Apply 1 tsp of turmeric and salt according to taste keep aside. Grind 1 onion, 1/2 cup of grated coconut,  5 garlic cloves, 1'' ginger,  10 curry leaves in a very fine paste. In kadai add grinded paste and saute it for 2 to 3 minutes. Now add a pinch of asafoetida, 1 tsp turmeric  powder,few curry leaves,two green chilly,  1/2 cup of fresh coconut milk,1 tomato  along with 1/2 cup of water and bring it to boil. Mix it thoroughly till it starts to leave out the oil. Now add fish pieces to it and let it boil for 5-10 minutes.  After adding fish do not over cook as the meat  will separate from the bones!, without cover any lid cook the fish pieces. Once the fish pieces are cooked. Remove the kadai from the heat.  Drizzle a teaspoon full of coconut oil and cover it. Serve with steamed rice.

Ingredients:     For the syrup: 1 cup water 1 cup sugar 1 lemon juice Ingredients:    For the cake: 1 cup semolina ½ cup sugar 1½ cup yogurt ½ cup vegetable oil 1 teaspoon vanilla extract ½ teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cardamom powder ½ teaspoon salt Preparations: Preheat the oven. Grease a baking dish with cooking spray or vegetable oil and sprinkle some semolina on it. For the syrup.... Boil the water and sugar in a small saucepan until the sugar completely dissolves. Remove the pan from the heat and stir in the lemon juice. Set aside and let cool completely. For the cake.... In a large mixing bowl, Add yogurt,sugar and oil and mix well . Add the remaining ingredients all at once and stir very well until all of the ingredients are evenly incorporated and the batter is smooth. Leave it for 5 min.After 5 min.give a nice stir and Bake 30 min. just until the center of the cake is set and the top turns brown. Immediately pour

 Ingredients: 500 gms -Anchovies 1/2 tsp turmeric pd 1/2 tsp Kashmiri chilly pd 1/2 tsp rice flour Salt to taste Oil for frying Preparations:   Cleaned them one by one by removing the intestines. In a bowl, combine all the masalas. Add the cleaned Anchovies to this masala and give a nice toss. Mix well and keep in refrigerator for 1 hr for good marinating.  Now heat oil in a pan and add the anchovies And shallow fry them in batches, turning them once in between until they crispy, drain well. Serve with hot rice or as a snack with some sweet chili sauce.

Ingredients: 4 eggs salt butter Preparations of egg cubes: Beat the eggs with little salt.  Take another bowl grease butter evenly. Transfer the mixture to greased bowl (bowl must be enough depth). Take a pressure cooker and add 1 cup of water. Now place the bowl in it and steam without its weight. Steam until done, about 10 to 12 minutes.  Transfer the steamed egg to a plate and cut into 1" cubes. These cubes can be used in any kind of curry's or saute's. Egg cubed fry Cubed eggs 1 big onion sliced 2 green chilly sliced 10 curry leaves 1 tbsp oil 1/2 tsp ginger garlic paste 1/2 tsp turmeric pdr 1/2 tsp garam masala pdr 1/2 tsp chat masala pdr. Preparations: Heat a frying pan along with oil over medium heat. Add curry leaves,green chilly and onion fry for few seconds. Now add ginger garlic paste stir well. Add turmeric powder,garam masala powder,salt and Saute well. Add

Ingredients : Ghee - 3 tbsp Milk Powder (aavin milk pd) Sugar free - 3 cups Rosewater - 2 to 3 drops Coco powder - 1 tsp Cardamom powder - tbsp Almond and Cashew nuts chopped Preparation: Place the sugar free and water in a saucepan over low heat and stir until the sugar free dissolves. Simmer, without stirring, until a thick syrup forms. Allow the syrup cool. Meanwhile, combine the milk powder, ghee,cardamom, rosewater and chopped nuts in a bowl mix nicely. Pour over the syrup and quickly combine well. Now divide the mix into two parts add cocoa powder in one part. Grease the tray with ghee.Place the first plain layer and then the second cocoa layer. keep in refrigerate for half an hour. Remove after half an hour leave it for just 2 min.and then cut  a shape of diamond and  serve.

Ingredients: Wheat flour -1 cup Banana-1 sliced Cinnamon powder-1 tsp Desi ghee-tbsp water salt Preparations: Knead the dough first. Take wheat flour in a deep bowl, add salt and mix. Pour water, little at a time and knead well. Make a soft dough. Just brush little oil to prevent formation of a crust. Cover and keep aside. It is important to rest the dough for a while. The salt used tends to swell up and makes the dough soft and gives good texture. Divide the dough into an even number of portions. Make small balls. Roll each ball to make flat bread called 'roti' such that they are of almost equal dimension. Now lay one roti on a flat surface and fill the center with the filling of banana slices.sprinkle some cinnamon powder for added taste. Lay the other roti on top of the banana filling and fuse the edges. Press well. You can wet your finger with little water. Now hold the edges of both the rotis that are on top of ea

Ingrediants: 1kg crap fish 1 big size tomato 1 big size onion 1"ginger 10 piece garlic cloves 5 piece garlic chopped 2 tsp Kashmiri red chilli pd 1/2 tsp turmeric powder 1/2 tsp coriander powder 1/2 fried fenugreek powder 1 pinch Hing 1/2 pinch ajwain Black salt(instead of salt use black salt) (use according to your taste) Chopped coriander leaves for garnishing. Preparations: Clean fish and cut into 1 inch thickens. Marinate the fish steaks in 1 teaspoon turmeric pd. and salt for about 10-15 minutes. It helps fish to absorb the spices and flavors. Grind a smooth paste of tomato,onion, ginger,garlic and keep aside. Mix turmeric powder, coriander powder, fenugreek powder,Kashmiri chilli pd. and make a paste along with water and set aside. Heat oil in a pan and add hing,ajwain,mustard seeds, fennel seed, cumin,fenugreek seeds. When they splutter add the masala paste mix and saute till the raw flavor d

Ingrediants: 1kg crap fish 1 big size tomato 1 big size onion 1"ginger 10 piece garlic cloves 5 piece garlic chopped 2 tsp Kashmiri red chilli pd 1/2 tsp turmeric powder 1/2 tsp coriander powder 1/2 fried fenugreek powder 1 pinch Hing 1/2 pinch ajwain Black salt(instead of salt use black salt) (use according to your taste) Chopped coriander leaves for garnishing. Preparations: Clean fish and cut into 1 inch thickens. Marinate the fish steaks in 1 teaspoon turmeric pd. and salt for about 10-15 minutes. It helps fish to absorb the spices and flavors. Grind a smooth paste of tomato,onion, ginger,garlic and keep aside. Mix turmeric powder, coriander powder, fenugreek powder,Kashmiri chilli pd. and make a paste along with water and set aside. Heat oil in a pan and add hing,ajwain,mustard seeds, fennel seed, cumin,fenugreek seeds. When they splutter add the masala paste mix and saute till the raw flavor d

250 grams of Prawns,  2 boiled and peeled potatoes,(boiled the potatoes with salt) 1 big onion sliced 1 cup chopped tomatoes, 1 tsp ginger-garlic paste 1/2 tsp Chili powder 1/2 tsp Turmeric powder 1/2 tsp curry masala powder 1/2 tsp Garam masala powder 1 1/2 tbs of Sunflower oil salt according to taste 1 tsp lemon juice 1 tbs chopped coriander leaves. Clean and remove the cell of the prawns. Now add lemon juice mix it well. Add turmeric powder,salt and ginger-garlic paste mix nicely and set it for at least 15 min. For fast m arination  refrigerate for 5 min. Now add 1 tsp oil to a kadhai (no need to add too much oil) add marinated prawns to kadhai fry till they turns red in color. Remove half fried prawns  from kadhai to a plate and keep aside. Peel and cube the potatoes into medium size.  Again heat oil in the kadai.  Add sliced onions saute for few seconds or till they turn ligh