A PINCH OF HING

Ingredients...... 1 cup Double beans 2 Onions sliced 1 Tomato cut into cubes 1 Tomato into chopped 1 tsp GG paste 1 tsp Mutton masala ½ tsp Coriander powder ½ tsp Garam masala 1 tsp Red chilli powder ½ tsp Turmeric powder Salt to taste 2 tbsp Oil  Preparations... Wash and soak double beans in enough water for overnight. Pressure cook soaked beans adding water and little salt.  Cook in low flame for one whistle. Heat a cooking pot along with oil add onions fry till light brown add gg paste stir ,add chopped tomatoes stir it nicely, sprinkle little water add all above spices stir well and fry till the aroma spread. Strain beans from its broth add to sauteed masala cook for 2 minutes now add all beans broth to it stir check salt add if needed. Add cubed tomatoes cover and cook until it's thicken . Sprinkle garam masala stir when you serve. Serve as side dish.  

  Ingredients..... 2 Drumsticks into ,3 inches 1 big size potato into 6 pieces Turmeric powder For seasonings..... 1 tsp of mustard, cumin and funnel seeds For paste... ½ tsp Mustard seeds ⅓ tsp Cumin seeds 1 Red chilli 4 Garlic cloves Salt to taste Oil for fry Water as per needed Preparations.... Soak all paste ingredients in a bowl fo 5 minutes. Grind well into a fine paste by adding a little water. No need to make fine paste  Heat the mustard oil in kadhai. Add all seasonings when starts spluterning, Add veggies along with turmeric powder and water and stir well cook until half done  Add the ground paste stir nicely, cover and cook until the potatoes are cooked or till all the water dries out and perfectly veggies coating with masala.  Do not over cook mustard masala in any curry or fries ; over cooked mustard paste always been bitter in taste. Serve hot with plain rice as side dish.

  Ingredients..... 1 Pumpkin blossoms 3 tbsp rice ½ tsp cumin seeds ½ inch ginger  1 tsp red chilli powder Salt to taste Oil for deep frying  Preparations..... Wash the zucchini flowers under fresh water. Gently open the petals and clean nicely. Make a fine paste of rice, cumin and ginger  Add red chilli powder, salt and mix the batter . Heat oil in kadai keep in low flame.  Dip each blossom in the paste and fry in hot oil. Fry the flowers on both sides until they turn golden. Serve immediately.

  Jaipuri laal maas  is very hot and deep red in color. It is a slow-cooked hunter-style meat dish having rustic flavors, garlic, chili heat and cooked with whole spices. The dish gets its name from the color it gets because of red Mathania chilies. Lal Maas was traditionally prepared with deer or wild boar, so these chilies hid the stinky odor of the meat. But as of today, the dish is prepared with mutton and Mathania chilies. Kachari, a type of Rajasthani cucumber was used traditionally to marinate the meat but it is not available easily so it is better to marinate with regular cucumber. Ingredients.... 1 kg Curry cut Mutton  100 grms Onion chopped 100 gems Onions for garnish 1 Cucumber paste 10 grms Chopped Coriander leaves 1/2 tbsp Garam Masala 1 tbsp Coriander roughly crushed 3 tbsp Onion Paste 100 grms Curd 10 whole Red chillies 5 Whole red chilli paste 2 tbsp Garlic paste 100 grms mustard Oil 4 Green cardamon Salt to taste Water as required Preparations....

  Ingredients 2 cup of boiled chick peas 2 tomatoes chopped 1 cup tomato puree(4 red tomatoes) 1 green chili chopped ½ tsp turmeric powder ½ tsp red chili powder 1 tsp corriander powder 1 tsp garam masala powder           (without garlic) 1 ysp Aamchur powder Oil Salt to taste Preparations.... Soak chickpeas overnight or atleast for 6 hours.  Pressure cook by adding some salt and water. Boil till half done keep them aside. Heat oil in kadhai , add chopped green chillies, tomatoes saute for a while ,add tomato puree. Add all dry spice powder except garam masala powder and ½ tsp salt , stir well cover with kadhai lid. Cook on low heat for 10 minutes or until oil realise. Once tomatoes are cooked , add this paste to boiled chick peas ,add garam masala and aamchur powder. Taste the salt add if needed. Cook in low flame till 2 whistle. Cool down the pressure open the lid and stir well add coriander leaves and serve hot as side dish. *Do not make the garvy more watery. *Us

Divine stories This story talks about many social issues like .....Dark side of Casteism Monopoly of higher class and powerful male ,Patriarchy ,Feminism ,Woman Empowerment ,Social Equality and many such issues. Being the Goddess of wealth, Devi Lakhsmi asked his husband Jagannatha if she could roam around the houses and see if people were properly worshipping her during her own festival or not. Jagannatha being an typical Indian husband asked her to cook his favourite dishes and then she could go wherever she wants. So Lakhsmi devi prepared food accordingly and then went out. She cook 56 bhojan for her husband. But she was disappointed to see people were not actually cleaning or worshipping her in proper manner.  Suddenly she found the house of a Chandaluni( lower caste woman), who had organised her home neat and clean and was worshipping Lakhsmi with all her heart.  Devi Lakhsmi was so pleased that she personally went to her house and blessed her with enormous wealth and prosperity.

  Princess Savitri *********************** Long long ago, there ruled a king named Ashvapati. He was a pious and virtuous man. However, he had no offspring. To acquire the same he resorted to a rigorous regimen of discipline, which included eating only a minimal amount of food at a specific time of the day and keeping the mind and body under strict control. Every day he would pour offerings into the sacred fires, accompanied by a hundred thousand chantings of the Gayatri mantra. After eighteen years, the goddess Gayatri was finally pleased with his devotion and manifested herself before him saying: "King! I am happy with your self-discipline and control over the senses. Ask whatever boon you want.” The king replied: "Kindly grant me a son to carry on my family name forward. The goddess gave an intriguing reply: "Dear king, I have already spoken to Lord Brahma regarding your desire for a son. However, he has instructed me to instead grant you a daughter who will outshine

  Ingredients....  6 Brinjals  2 tbsp of rice powder 1 tsp Red chilli powder  salt to taste  kasuri methi as per taste.  Oil  Preparations....  Wash and Cut 5 to 6 slits to a brinjal in lengthwise into quarters, taking care not to cut all the way through. The stem should still hold the entire vegetable together. Put some salt on water put all sliced brinjal and leave it to get soft a little bit. And remove  Gently open each slit, sprinkle the masala powder (depending on the size of the eggplant) into each and spread with your fingers until it lightly coats the inside. Heat remaining oil in large heavy bottomed saucepan on high heat until shimmering. Carefully slide eggplants into oil. Stand back while doing this. Wait 20 seconds until one side is lightly fried. Gently turn each eggplant over to lightly fry the other side. Wait 20 seconds.  Once both the sides are slightly fried take a spoon press gently near the stem to open the slits out and look like hand fan.  Allow to cook until co

  Ingredients.....  6 Boiled Eggs 1 Boiled potato into small cubes  1 onion slices  1 tomatoes chopped  1 tsp of GG paste  1 Cup tomato puree (HM) Handful of karuri methi 1 tsp Red chilli powder  ½ tsp of Garam masala powder  ½ tsp of curry masala powder  ⅓ tsp of turmeric powder  ½ tsp fried fenugreek powder. (HM)  ½ tsp fried garlic powder HM)  Preparation.....  Heat a kadhai saute methi leaves for a while remove and crushed, divide into 2 parts and keep aside.  Heat a tsp of oil, add the boiled eggs and a pinch of salt.Fry it for few minute the outer layer of egg is hard finally add a pinch of chilly powder and put off the flame toss well and remove in a plate keep aside.  Heat same kadhai add some more oil and add onions let them cook and give nice brown. add GG paste, chopped tomato , Add the pureed tomatoes along with all above dry spices and salt . Mix well and let the mixture cook until the oil starts oozing out and is aromatic. Add the cubed potatoes and eggs along with warm w

Ingredients....  1 Cup Wheat rawa/Lapsi 2 Cups of water  2 Cups grated jaggery  1 tbsp Desi Ghee 1 tsp Cardamom powder  2 tbsp mixed dry fruits  1 tsp Desi Ghee Preparations...  Wash wheat rawa and keep aside.  Heat kadhai along with ghee melt properly add washed wheat rawa and fry until it's raw smell gone. Now add water give a nice boil add jaggery cook till to a consistency which assembled together .  Remove from flame add 1 tsp ghee stir and keep this in room temperature and when the mixture slightly warm start making ladoos.  Take a 2 spoon full of ladoo mixture on your palm start rolling into round ball.  No need to grease your palm ghee release automatically when you start rolling.  Repeat the same with remaining mixture.  And keep in air tight container. Eat whenever you want. 

Ingredients : Pearl onions 1 tbsp sesame seeds  1 tbsp Desiccated coconut  1 tsp Garlics chopped ½ tsp Ginger chopped 1 tsp Green chillies chopped  11½ Aam chur powder into 2parts 1 tsp Red chilli powder  1 tsp Chopped Coriander leaves  Oil Salt Presentations : Preheat oven to 350 degree Celsius . Slice the top and bottom of each onion and remove the skin. Place all the onions in a large mixing bowl , pour one teaspoon of oil , salt and toss to coat well.  Keep this for 15 minutes.  Exactly after 15 minutes place all marinated onions in baking tray cover and place in the oven, bake 30 minutes.  Heat a pan fry sesame seeds and remove in a dry place.  Fry desiccated coconut till light brown, remove and keep in dry plate.  After 30 minutes remove Onions from oven sprinkle aam chur powder toss carefully and keep aside.  Heat pan with little oil add chopped chilies, Red chili powder, aam chur, Garlics, ginger, fried sesame, fried desiccated coconut and coriander leaves. stir well add roaste

  Old Kerala style pot fry chicken   Ingredients: 1 kg Boneless Chicken  3 Onion slices  2 tbsp Chilly powder 2 tbsp Coriander powder  ⅛ tsp red color  1 tsp Turmeric powder  1 tsp Garam masala  1 tbsp coconut powder 1 tbsp Crushed Ginger Garlic Salt as per taste 2 eggs  Few curry leaves  1 cup coconut oil into 2 parts Presentations: Take a earthen pot pour water keep this for half an hour.  Remove water and then wipe out with a kitchen cloth . Pour all coconut oil lift the pot and swirl the oil around, it should move quickly, almost like water with in a seconds, now remove all oil from pot to same oily bowl. Cover the oily empty pot and keep aside. In a mixing bowl add boneless chicken cubes and add all above spices ,  onions color, GG paste ,coconut powder, eggs, curry leaves, salt and 1 part of coconut oil mix well with using your hands and marinate for 45 minutes. After 45 minutes mix it again and pour all the chicken marination on oily pot don't stir, no need to add water just

  Ingredients : 2 cups of potatoes cut without skin 1 Cup half boiled white peas  6 cups Brinjal cut ½ tsp Cumin and Mustard seeds  1 dry chili  1 tsp Crushed Ginger 1 tsp Crushed Garlics  1 tsp Masala powder 1 tsp Red chilli powder  ⅓ tsp Turmeric powder  1 pinch Hing Salt Oil Preparations : Heat oil in a curry handi or kadhai on medium heat, add cumin seeds,mustard,red dry chili and hing to it, when the seeds sizzle add crushed Ginger Garlic fry a bit sprinkle little water add all dry spices and salt fry a bit add channa cook for 2 minutes add vegetables stir well saute for 5 minutes add 2 cup water stir nicely cover the lid and cook till done. 

  Dry Ingredients:     3/4 cup whole wheat flour     3/4 cup oat flour (ground oats)     1/2 cup  white flour     1/3 cup shredded coconut     1 tsp baking powder     1 tsp baking soda     1 tsp cinnamon     1/2 tsp salt     1 cup cooked quinoa Wet Ingredients:     1 cup shredded carrots     1/2 cup whole milk yogurt (thick)     2 eggs, beaten     1/4 tbsp unsweetened apple paste             (ground the green   apples)     2 T coconut oil     1 tsp vanilla Preparations: 1. Preheat oven to 350 2. Cook quinoa (about 12 min.) 3. Combine dry ingredients, excluding quinoa 4. Whisk together wet ingredients 5. Fold wet ingredients into dry ingredients and stir until evenly mixed. 6. Fold in cooked quinoa. 7. Pour into baking cups 8. Bake at 350* for 35-40 minutes 9. serve hot or cool.

Ingredients : 500 GM curry cut mutton piece's  2 cloves 1 inch cinnamon 1 bay leaf 2 black Cardamoms 1 tbsp GG paste 1tsp Green Chilli Paste 2 Onions sliced  1 Cup thick coconut milk  1 tomato chopped  ½ cup fine coconut paste  Preparations : Wash mutton piece's put in pressure cooker along with 1 cup of water, turmeric and salt. cook and remove the pieces in a plate with broth.  Heat oil, add whole masala, let it crackle Add Ginger garlic chilli paste and fry for 1 min, Add the onions and fry till they turn brown, add the tomato and fry for 2 mins reduce the flame,add coconut paste fry until all masalas blend together and leave it's aromatic smell.  Add boiled mutton and fry for 1 min Add the chilli powder, turmeric, coriander, cumin and garam masala Mix well and add 1 cup mutton broth and cover and cook for 5 mins taste and adjust with salt.  cook till dry now add the coconut milk and coriander leaves, cook on simmer for 5 mins.  Garnish with chopped coriander leaves or g

Ingredients For Dough : *********** 2 spoons of butter 0.3 glass of water 1 cup flour salt  For Filling : *********** 3 tomatoes 2 cloves of garlic 1 eggplant  1 tsp. Italian herbs 3 spoons of butter 150 grams of cheese. 2 tablespoons of chopped broccoli  Preparations...  Mix all the ingredients for the dough together, knead well, leave the lump for half an hour. During this time, you need to prepare the filling. Wash eggplant, cut into oval shaped slices , apply little salt fry in a frying pan barely oiled. spread out the in plate. Brinjals can be bitter, so before use they need to be soaked in salt water. If you are sure that there is no bitterness, then you can use it right away.  Raw vegetable in a pizza is never laid. It is usually fried in a pan, cut into circles, cubes, sliced or thin straws according to your choice here brinjal cut into it's own shape with slices.  Add the rest of the butter in the same pan fry chopped garlic, keep one side of pan add and fry the chopped br

rasi alu khatta Ingredients......  4 potatoes  2 tomatoes into 4 piece's  1 tsp mustard and cumin seeds 1 tsp fennel seeds  1 tbsp dry mango powder  1 tsp Red chilli powder  1 tsp garam masala powder (without O/G mix) Handful of chopped coriander leaves  Hand full of white sesame  Preparation.......  Dice the potatoes into 4 equal parts. Boil the potatoes with skin and  salt.  Drain, leave to cool, then peel. Put the oil in a kadhai, and set over medium heat . When the oil is very hot, put in the cumin seeds, mustard seeds, fennel seeds and the sesame seeds.  When the seeds begin to pop add tomato and salt stir well add all above dry powders mix and stir it again add coriander leaves.  Add  boil potatoes, and stir-fry for about few minutes. I prefer to cook without water , If you want you may add little water and cook.  Avoid garnishing fresh coriander leaves on top because it's smell kill the actual tastes. Add on spices on

Kolhapuri mutton  Ingredients: Ingredients for Kolhapuri Masala (Makes 1 cup this recipe needs 4-5 teaspoons) 1 cup dry Red chillies 1/2 cup grated dry Coconut 1 tablespoon Coriander Seeds 2 Tablespoons Sesame seeds 2 tablespoons Poppy seeds 1 tablespoon Black pepper corns 1 teaspoon Mustard seeds 1 teaspoon Fenugreek seeds 1 teaspoon Cloves 1 tablespoon Cumin seeds 2 Bay leaves 1/4 teaspoon Nutmeg powder 1 tablespoon Red chili powder 1 teaspoon Oil For the Mutton 750 grams Mutton (Bone on plus boneless) 6-7 Garlic pods 1 inch piece Ginger 1/2 teaspoon Turmeric powder 2 medium Onions (chopped finely) 1 cup Oil First paste.... ************** 2 teaspoons Poppy seeds 1 1/2 teaspoons Cumin seeds 1 1/2 teaspoons Sesame seeds 30 grams dry grated Coconut (grated and toasted till brown) 30 grams fresh Coconut (grated and toasted till light brown) 1/3 Cup chopped Coriander Second paste...... ************** 3 medium Onions (s

Tangy Drumstick curry chuin ambila  Ingredients....  3 Drumsticks  2 Red ripened tomatoes paste  1 tomatoes chopped  1+1 pinch hing (2 pinch) 1 red chillies into half  1 tsp cumin and mustard seeds  ½ tsp fennel seeds  ¼ tsp fenugreek seeds  handful of curry leaves.  1 tbsp of vinegar (optional)  1 tsp Red chilli powder  ½ tsp of curry powder  ¼ of turmeric powder  Salt as per taste  Oil for seasoning  Preparation......  Wash and Cut the drumsticks into length wise. Take a kadhai heat oil.Season with 1 pinch hing ,cumin - mustard seeds,fenugreek seeds,funnel seeds,red chilly, and curry leaves. If u want to add onions add on this stage fry till brown. But I cook this without onion so on this stage add chopped tomato saute for a while and tomato paste and all above spices one by one Fry for few minutes till all rawness vanished and nice aroma spread.  Add vinegar or tamarind paste stir well add enough water to cook drumsticks. 

Patishpata  Ingredients.....  Batter....  1 Cup Refined flour 1 Cup Sooji 1/4 Cup Rice flour 1cups Milk 1 Cup grated Jaggery  1 tsp Oil Stuffings...  1 Cup home made khoya 1 Cup milk  2 tbsp grated coconut  ½ Cup grated jaggery 1 tsp Green cardamom powder  Preparations....  In a mixing bowl add all batter ingredients along with water to make a perfect consistency without any lumps. Give rest for ½ hour.  In a kadhai mix all stuffing ingredients except cardamom powder and place it over low flame.  Keep stirring the mixture till it gets sticky paste. Keep aside to cool. Or keep in fridge for few minutes if you are in hurry.  Heat tawa spread 2 drops of oil. use oil brush for better option.  Pour one ladle of the mixture on it and spread it quickly . Put the filling lengthwise in one side and start rolling it. Wait till the colour is light brown. Remove on the plate. Serve hot or cold according to your choice of taste.  pa