Whole Green Gram Black Pepper Delicacy

To Make:  6 Portions

Ingredients:

1.  1 cup whole green gram

2.  1 tsp salt

3.  4 cups water

For Masala:

1.  2 tsp black pepper corns, dry roasted

2.  2 tsp coriander seeds, dry roasted

3.  2 tsp split bengal gram, dry roasted

4.  1 cup grated fresh coconut

5.  ½ cup water

6.  1 tsp clarified butter

7.  1 tbsp finely chopped coriander leaves

8.  50 gms (2 cubes) cheese, grated

9.  1 medium tomato, wedged (optional)

Method:

1.  Pick, wash and soak whole green gram in sufficient water for 30 minutes.  Drain and set aside.

2.  Grind together black pepper corns, coriander seeds, split bengal gram and fresh coconut along with water in a grinder to a smooth paste

3.  Place whole green gram, salt and water in a pressure cooker.  Cook under pressure for about 10 to 12 minutes.  Allow the pressure to fall on its own before opening the cooker.  Drain and set aside.

4.  Heat clarified butter in a deep frying pan and when hot add ground masala paste and cook for about 3 to 4 minutes, stirring constantly.  Add cooked bengal gram, mix and cook for further 2 to 3 minutes

5.  Remove from fire and in a serving bowl, garnish with coriander leaves and cheese

6.  If desired garnish with tomato wedges

7.  Serve hot with chapatti or rice.

Recipe: Egg and Green Pea Curry

To Make:  6 Servings

Ingredients:  For Eggs:

1.  50 gms/2 tbsp butter

2.  6 eggs, hard-boiled, shelled and cut into halve, lengthwise

3.  ½ tsp salt

4.  ½ tsp black pepper powder

For Green Peas:

1.  250 gms/1-3/4 cups shelled green peas, boiled

2.  ½ tsp salt

3.  ¼ tsp tumeric powder

For Curry:

1.  8 tbsp oil

2.  3 medium-sized onions, finely chopped

3.  2” piece cinnamon

4.  6 cloves

5.  1-1/2 tsp salt

6.  1-1/2 red chilli powder

7.  ½ tsp tumeric powder

8.  3 medium-sized tomatoes, blanched, peeled and pureed

9.  4 tbsp thick curd, whisked till smooth

10.  1-1/4 cups coconut milk made from 150 gms

OR

10.  ½ large freshly grated coconut

11.  3” piece ginger

12.  25 cloves garlic

13.  4 green chillies

For Garnishing:

1.  2 tbsp finely chopped coriander leaves

2.  1 onion, sliced in rings

Preparation:

1.  Grind to a fine paste ginger, garlic and green chillies together.  Set aside.

Method:

1.  Heat butter in a pan.  Add eggs, salt and pepper, stir for a few seconds and cover pan immediately.  Open pan, stir for a few seconds, cover pan immediately and cook till golden brown.  Remove eggs from pan and set aside

2.  In the same pan, add green peas, salt and tumeric.  Stir-fry for a few minutes and set aside.

3.  Heat oil for curry in a pan.  Add onion and fry till lightly brown.

4.  Add ground paste and stir for a minute.  Add cinnamon and cloves and cook for a minute longer.

5.  Stir in a salt, chilli powder, cumin and tumeric.  Add tomato puree and curd.  Mix well and cook for a few minutes.

6.  Pour in a coconut milk, and cook on low heat for a few minutes more, stirring continuously

7.  Add eggs and green peas, mix gently, making sure that the eggs do not break up.  Cover pan and cook for a further 8 to 10 minutes on a low heat

8.  Pour curry into a serving bowl and serve hot, garnished with coriander leaves and onion rings.

Recipe: Red Lentil With Tomato

To Make:  6 Servings.

Ingredients:  For Dal:

 1.  1 cupred lentil (masoor dal), picked and washed

2.  6 medium tomatoes, finely chopped

3.  1 tsp salt

4.  ½ tsp tumeric (haldi) powder

5.  4 cups water

For Tempering:

1.  2 tbsp oil

2.  2 tsp mustard seeds (rai)

3.  1 tsp cumin seeds (jeera)

4.  4 whole red chillies, broek

5.  4 garlic cloves, minced

6.  6 curry leaves

For Garnishing:

2 tbsp finely chopped coriander leaves

Procedure:

1.  Place all the dal ingredients in pressure cooker and cook under pressure for 8 to 10 minutes.  Allow the pressure to fall on its own before opening the lid.  Mash the mixture and strain through the muslin cloth.  Set aside the strained liquid and discard the residue, if any.

2.  Heat oil in a pan

3.  Add remaining tempering ingredients, stir and fry for few seconds

4.  Pour the strained dal liquid.  Stir and mix well.

5.  Cook the dal covering the pan, simmer for about 6 minutes

6.  Remove in a serving bowl.

7.  Serve hot, garnished with coriander leaves, with rice

Recipe: Split Bengal Gram and Bottle Gourd

Chana Dal and Lawki

To make:  6 Portions.

Ingredients:

1.  1 cup split bengal gram

2.  1 tsp salt

3.  ¼ tsp tumeric powder

4.  3 cups water

5.  1 cup bottle gourd, washed, peeled and cubed

6.  3 tbsp clarified butter

7.  1 tsp mustard seeds

8.  2 medium onions, finely chopped

9.  ½ tsp asafoetida

10.  2 tsp minced ginger

11.  8 garlic cloves, minced

12.  6-8 curry leaves

13.  1 tsp red chilli powder

14.  2 tbsp finely chopped coriander leaves

Method:

1.  Pick, wash and soak split bengal gram in sufficient water for about 2 hours.  Drain.

2.  Place bengal gram, ½ tsp salt, tumeric powder and 2 cups water in a pressure cooker.  Cook under pressure for 6 to 8 minutes.  Allow the pressure to fall on its own before opening the cooker.  Remove.

3.  Heat 1 tsp clarified butter in a frying pan and add bottle gourd to it.  Stir and fry for few minutes till tender.

4.  Heat 2 tsp clarified butter in a sauce pan and add mustard seeds.  When they splutter add onions and fry till light brown in colour

5.  Add asafoetida, ginger, garlic, curry leaves and red chilli powder.  Stir and fry for few minutes.

6.  Add bengal gram and bottle gourd.   Mix well and cook for few minutes

7.  Add ½ tsp salt, 1 cup water and stir.  Cook till specks appear on the surface.

8.  Add coriander leaves, stir and cook covered for 5 minutes on reduced heat.

9.  Remove in a serving bowl and serve hot with rice or chapati.

Recipe: Hot Pineapple Pudding With Saucee

Pudding ingredients poured over lined mould, baked and served with sauce, makes this pudding lucious party dessert

To Make:  6 Servings.

Ingredients:

For Lining:

1.  2 tbsp butter, melted

2.  2 tbsp demerara sugar

3.  5 slices pineapple

4.  5 cherries

For Pineapple Sauce:

1.  ¾ cup water

2.  1 cup pineapple syrup

3.  1 cup powdered sugar

4.  2 tsp corn flour, blend with ¾ cup of water

5.  1 cup water

6.  ½ tbsp butter

7.  Few drops yellow colour

8.  Few drops pineapple essence

For Pudding Cake:

1.  4 eggs

2.  ¾ cup sugar

3.  ¾ cup milk

4.  4 tbsp butter, melted

5.  ¾ cup flour, sifted with 1 tsp baking powder

6.  2 slices pineapple, washed, wiped and cubed

7.  ½ tsp pineapple essence

8.  Few drops yellow colour

9.  Round cake mould of 5” to 6” diameter

Method:

1.  For preparing lining, pour melted butter in mould

2.  Sprinkle demerara sugar

3.  Arrange pineapple slices

4.  Insert a cherry in the centre of each slice.  Set aside.

5.  For preparing pineapple sauce, combine water, pineapple syrup, powdered sugar and salt.

6.  Boil and stir in heavy-bottomed pan for few minutes

7.  Add blended corn flour, stir and mix till slight thick.

8.  Add butter and yellow colour, stir well

9.  Remove from fire, cool, add pineapple essence, mix well, and set aside

10.  For preparing pudding cake, combine eggs, sugar, milk and butter.  Beat till well mixed

11.  Add flour and baking powder, beat till smooth.

12.  Add cubed pineapple, essence and colour.  Beat slightly to form mixture.

13.  Preheat the oven for 5 to 6 minutes

14.  Pour mixture into prepared mould and bake at 170 °C or 340°F for 25 to 30 minutes.  When baked, remove.

15.  To un-mould the cake, slightly scrape the sides with knife after 8 to 10 minutes and turn pudding upside down on any plain dish or surface

16.  For serving, pour half the quantity of sauce in serving dish

17.  Place the cake with top side up, over the sauce.

18.  Pour remaining sauce over the cake and serve hot pineapple cake pudding.

How To Make an Electric Guitar Cake

This old fashioned lovely cake in a shape of guitar, is delicate and usually a highlighted celebration cake.

To Make:  60 pieces (after cutting)

Cake Mixture for Guitar Frame:

Ingredients:

1.  10 tbsp margarine

2.  2 cups powdered sugar

3.  6 eggs, beaten

4.  2 cups flour (maida), sifted together with 2 tsp baking powder

5.  1 tsp vanilla essence

Cake mixture for Guitar Handle:

1.  5 tbsp margarine

2.  1 cup powdered sugar

3.  3 eggs, beaten

4.  1 cup flour, sifted together with 1 tsp baking powder

5.  ½ tsp vanilla essence

For Butter Icing:

1.  10 tbsp margarine

2.  6 cups icing sugar

3.  Few drops red colour

4.  Few drops strawberry essence

5.  5 tbsp cocoa powder

6.  ½ tsp vanilla essence

For Garnishing:

1.  6 cherries, halved

2.  2-1/2 cups broken shelled walnuts (akhrot)

3.  6 small silver balls

4.  Baking mould of size 11” x 9” x 2” for guitar frame, well greased and dusted with flour

5.  Baking mould of size 10” x 3” x 2” for guitar handle, well greased and dusted with flour

6.  Rectangular plank of 14” x 24” covered with silver paper

Procedure:

1.  For preparing guitar frame cake mixture, mix margarine and powdered sugar ina  bowl and lightly beat till creamy

2.  Gradually add beaten eggs and mix well.

3.  Add flour with baking powder, beat till well mixed

4.  Add vanilla essence and mix to a smooth mixture

5.  Pour mixture into the guitar frame baking mould.

6.  Pre-heat the oven for 5 minutes and bake for 45 minutes at 170°C/340° F

7.  Remove and set aside

8.  For preparing guitar handle cake mixture and baking, repeat the same procedure as mentioned above.

9.  For preparing butter icing, mix margarine and icing sugar bowl, beat to a very smooth icing.

10.  Remove 8 to 10 tsp of icing mixture.  Set aside.

11.  Add red colour and strawberry essence to icing mixture.  Mix thoroughly yet gently.  Set aside.

12.  Add cocoa powder and vanilla essence to 8 to 10 tsp separated icing mixture.  Mix thoroughly yet gently.  Set aside.

13.  For preparing guitar cake, cut a plain paper for any thick sheet into a shape of a guitar.

14.  Un-mould the guitar frame cake, attach the guitar cutting paper with toothpicks and cut the cake int o a guitar shape.

15.  Un-mould the guitar handle cake.

16.  Place both the guitar frame cake and handle cake on the plank in suitable position.

17.  Spread cocoa butter icing on the upper vertical side of guitar frame cake as well as on one vertical side of the handle cake.  Join both the iced ends to give the shape of a guitar and smoothen the icing with the help of a palette knife dipped in hot water.

18.  Cut a neat rectangular 1-1/2” thick and 4” long strip from the left over cuttings of the guitar frame for the bridge of the guitar.

19.  Place the bridge leaving 3” to 4” space from the upper portion of the guitar, perpendicular to the handle.

20.  Cover the bridge by piping cocoa icing on it.

21.  Pipe out a circle in pink icing on the centre of the guitar

22.  Pipe out the pink icing on the borders of the guitar

23.  Pipe out straight lines, vertically, with the pink icing from the bridge to the end of the handle to indicate its strings.

24.  Pipe out 5 to 6 horizontal lines on the handle of the guitar leaving a gap of 2” space in between each line.  Place the halved cherries between the lines

25.  Line the border of the guitar with broken walnuts and decorate with silver balls.

Note:

1.  The cake can be decorated with few roses if desired.

2.  To make the butter icing firm for piping the border, add 2 to 3 tsp of icing sugar to it.

3.  Instead of paper cutting, use guitar cake mould, if available.

Recipe: Pigeon Pea with mango

To make:  6 Servings

Ingredients:

1.  250 gms (1 cup) pigeon pea, picked and washed

2.  2 tsp salt

3.  ¼ tsp turmeric powder

4.  5 ups of water

5.  2 tbsp clarified butter

6.  4 tbsp of panch phora (remove to my post of panch phora)

7.  A pinch of asafoetida

8.  8 curry leaves

9.  1 tsp red chilli powder

10.  6 small raw mangos, grated

11.  50 gms (2 tbsp) jaggery, grated

12.  1 tbsp finely chopped coriander

Procedure:

1.  Place pigeon pea, turmeric, salt and water in the pressure cooker and cook under pressure for 6 to 8 minutes.  Allow pressure to fall on its own before opening the lid.  Remove the cooked pea and set aside.

2.  Heat clarified butter in a pan

3.  Add panch phora, asafoetida, and curry leaves, stir for 1 to 2 minutes till they splutter

4.  Add cooked pea, red chilli powder, mangos and jaggery.

5.  Blend the mixture by wooden churner or beater in the pan itself till well mixed and cook for few minutes

6.  Add coriander leaves and mix well

7.  Remove in a serving bowl, serve hot with plain boiled rice.

Recipe: Sprouted Gram Layered Biryani

To make:  6 servings

Ingredients:

1.  1 cup mixed grams and peas (eg. Whole brown bengal gram, whole white bengal gram, whole green gram, cow pea, moth beans, duly sprouted

2.  4 whole red chillies

3.  12 garlic cloves, minced

4.  2 tbsp finely chopped coriander leaves

5.  15 springs finely chopped mint leaves

6.  5 cloves

7.  8 black pepper corns

8.  1 tsp poppy seeds

9.  2” piece cinnamon stick

10.  2 tbsp grated fresh coconut

11.  1-1/2 tbsp salt

12.  4 tbsp clarified butter

13.  4 tbsp millet flour

14.  3 medium tomatoes, blanched and finely chopped

15.  1 big cardamom

16.  1 piece cinnamon stick

17.  2 bay leaves

18.  1-1/2 cup rice

Procedure:

1.   Place sprouted whole brown bengal gram and whole white bengal gram with ½ cup water in a pressure cooker.  Cook under pressure for about 6-8 minutes.  Allow the pressure to fall on its own before opening the cooker.  Strain and remove in a bowl. Set aside

2.  Place sprouted whole green gram, cow pea and moth beans with ¾ cup water in a sauce pan.  Place the pan on fire.  Boil for 8-to 10 minutes till tender.  Strain and remove in a bowl.  Set aside.

3.  Combine whole red chillies, garlic, coriander and mint leaves, cloves, 4 black pepper corns, poppy and cumin seeds, cinnamon stick, coconut and 1 tsp salt.  Grind in a grinder to a smooth lump of masala

4.  Heat 1 tsp clarified in a sauce pan, add masala lump and stir till raw aroma disappears

5.  Add sprouts and pearl millet flour, stir and fry till well mixed

6.  Add tomatoes, stir and cook for few minutes adding ¼ cup water extra to ease stirring.  Remove and set aside the sprout’s gravy

7.  Heat 1 tsp ghee in a sauce pan, add cardamon, 4 black pepper corns, cinnamon stick and bay leaves.  Stir and fry for few minutes

8.  Add rice and salt. Stir and fry for 2-3 minutes

9.  Add water and cook for 5 to 8 minutes till rice is tender.  Remove.  Spread 1 tbsp pure clarified butter over the rice and mix it.

10.  Heat 1 tbsp clarified butter in a heavy bottomed sauce pan

11.  Place a first layer of rice followed by the layer of sprout’s gravy alternatively.  Ensure that the final layer is of rice.

12.  Cover tightly and cook on the very low heat for t to 8 minutes

13.  Place the biryani in a serving dish and serve hot with curd or wafer

Recipe: Sweet Lentil Peas With Gum

To make 12 adadyas

Ingredients:

1.  125 gms (1/2 cup) urad dal (split black gram) powdered

2.  30 gms (1-1/2 tbsp) eating gum (gaund)

3.  5 tbsp clarified butter (pure ghee)

4.  ¾ cup sugar

5.  1 cup water

6.  ¼ cup milk

7.  1/8 tsp nutmeg (jaiphal)

8.  1/8 tsp mace

9.  ¼ tsp black pepper powder

10.  ½ tsp cardamom powder

11.  1-1/2 dry ginger powder

12.  12 gms chironji nut (charoli)

13.  40 gms mixed dry fruits eg. almonds (badam), pistachios (pista) and cashew nuts (kaju) – shredded

Procedure:

1.  Heat ghee in a thick, heavy bottomed pan, add gaund and stir.  As soon as it is fully puffed, remove and pound in a mortar with a pastel to powder.  Set aside.  Preserve remaining ghee.

2.  Heat water in a deep sauce pan, add sugar and stir occasionally till syrup of one-thread consistency is achieved.  Add milk and remove the scum from the surface.  Remove from fire and set aside.

3.  In the same ghee used for frying gaund, add the dal powder and stir for 8 to 10 minutes till light brown in colour

4.  Add powdered gaund, all the spices, dry fruits and sugar syrup.  Mix well and stir constantly till brown in colour and well cooked.

5.  Remove, cook for a while and divide int o 12 portions

6.  Take each portion in your palm and give a pear shape.  Cool.

8.  Store in a tin lined with wax paper and use as required.

Recipe: Sprouted Whole Red Lentil Curry

Ankurit Sabut Masoor Ki Amti

To make:  6 portions

Ingredients:

250 gms whole red lentil (sabut masoor dal), duly sprouted

For ground masala paste:

1.  4 tbsp oil

2 small onions, finely chopped

3.  8 tbsp grated dry coconut

4.  8 garlic cloves, chopped

5.  2 tsp grated jaggery

6  10 pieces of 1” tamarind (imli)

7.  4 tbsp water

For Curry:

1.  4 tbsp  oil

2.  4 small onions, finely chopped

3.  A pinch asafetida (hing)

4.  3 tsp red chilli powder

5.  1 tsp garam masala powder

6.  2 tsp coriander powder

7.  ¼ turmeric powder

8.  2 tsp salt

9.  2 cups coconut milk

10.  2 cups hot water

11.  2 cups hot water

12.  2 tbsp finely chopped coriander leaves

Procedure:

1.  Heat oil in a frying pan, add onions, coconut, and garlic.  Stir and fry till light brown in colour.  Remove.

2.  Add tamarind and jaggery.  Grind the mixture in a grinder to a smooth paste, gradually adding water to ease churning

3.  Heat oil in a sauce pan, add onions and asafoetida, stir and fry till light brown in colour

4.  Add red lentil, red chilli, garam masala, coriander and tumeric powders.  Stir and cook for few minutes

5.  Add hot water, stir well and cook covered on reduced heat till red lentil is tender

6.  Add masala, salt and coconut milk.  Simmer for a few minutes.

7.  Remove in a serving bowl, garnish with coriander leaves and serve hot with chapati or rice.

Recipe: Fried Brain Masala Curry

To make:  6 Portions

For Frying Brains:

1.  4 sheep brains (bheja), cleaned, washed and deveined

2.  1-1/2 tsp coarse salt

3.  3 ktsp oil

4.  ½ tsp salt

5.  ½ tsp turmeric (haldi) powder

6.  ½ tsp garam Masala powder

For Curry:

1.  4 ktsp oil

2.  2 nos (medium sized) onions

3.  2” piece ginger, ground to paste

4.  20 flakes garlic, ground to paste

5.  4 cloves (laung)

6.  2 black cardamoms

7.  2” piece cinnamon

8.  1 tbsp poppy seeds

9.  1-1/2 tsp cumin seeds

10.  2 tbsp water for grinding paste

11.  1 cup blanched and pureed tomato

12.  1 tsp red chilli powder

13.  1 tsp garam masala powder

14.  ½ tsp salt

15.  1-1/2 cup water

For Garnishing:

1.  2 tbsp finely chopped coriander

Procedure:

1.  Rub brain with salt and leave for 25 to 30 minutes, wash and set aside

2.  Heat oil in pan for frying.  Add brains, salt, turmeric and garam masala powders and saute for 1 to 2 minutes

3.  Remove from fire, cool.  Cut into medium sized pieces and set aside.

4.  Dry roast together cloves, cardamoms, cinnamon, poppy seeds and cumin seeds and grind with 2 tbsp water to form a smooth paste, set aside

5.  For curry heat oil in pan.  Add onion and ginger and garlic pastes, stir and cook for 2 to 3 minutes

6.  Add prepared paste, stir and cook for 1 to 2 minutes

7.  Add tomato puree, red chilli powder, garam masala powder and salt, stir and cook till oil oozes out.

8.  Gradually add water, stir and cook till curry is semi liquid

9.  For serving, reheat curry, stir and add brain pieces, stir and cook for 5 minutes

10.  Remove brain curry in serving bowl and serve hot garnished with coriander leaves.

How to Make an Attractive and Fancy Salad Bar

Let us see how we make a fancy salad far

To make:  6 take ups

Ingredients:

1.  ½ cup, shelled peas (matar)

2.  1 tbsp butter

3.  1 pinch salt

4.  A pinch black pepper (kali mirch) powder

For Potato:

1.  2 potatoes

2.  A pinch salt

3.  ¼ tsp white pepper (safed or degi mirch) powder

4.  1 tsp lemon juice

For Tomato:

1.  1 tomato

2.  1 tbsp salad oil

3.  1 tsp vinegar (sirka)

4.  ½ tsp powdered sugar

For Cucumber:

1.  1 cucumber (kakdi)

2.  1 tbsp vinegar

3.  1 tsp salad oil

4.  1 pinch salt

For Onion:

1.  1 onion

2.  1 tbsp lemon juice

3.  A pinch salt

For Beetroot

1.  1 beetroot

For Capsicum:

1.  1 capsicum (Simla mirch)

2.  3 ml/1 tsp lemon juice

For Carrot:

1.  ½ carrot (gajar)

2.  1 tsp butter

3.  A pinch salt

4.  A pinch white pepper powder

For Cheese:

1.  2 cubes cheese

For Cabbage:

1.  1 leaf cabbage

2.  1 tsp lemon juice

3.  1 pinch salt

4.  A pinch sugar

5.  2 raddish (muli), sliced

6.  ½ head lettuce leaves, shredded

Procedure:

1.  For preparing shelled peas, saute it in butter, salt and pepper and set aside

2.  For preparing potatoes, boil, peel and slice it.  Sprinkle salt, pepper and lemon juice over potatoes and set aside

3.  For preparing tomato, cut into slices and dip in oil, vinegar and sugar and set aside

4.  For preparing cucumber, cut slant and dip in vinegar, oil and salt and set aisde

5.  Fore preparing onion, cut it into slices and severed into rings, dip in lemon juice and salt and set aside

6.  For preparing beetroot, boil it and cut in round slices and keep aside

7.  For preparing capsicum, core and cut into rings and dip in lemon juice and set aside

8.  For preparing carrot, cut slant, boil and saute in butter, sprinkle salt and pepper and set aside

9.  Fore preparing cheese, slice and cut the edges in zigzag manner and set aside

10.  For preparing cabbage, shred it finely and dip in lemon juice, salt and sugar and set aside.

11.  For arranging fancy salad bar, take a flat rectangular serving tray.

12.  Arrange peas in straight line.  Next arrange potatoes, tomatoes, cucumber, onions, beetroot, capsicum, carrot, cheese, raddish, lettuce and cabbage in a straight line, next to each other

13.  This tray is arranged in a pattern to catch the eye in colour scheme.

All the best in your endeavour to make such a delicious and attractive looking salad.