Recipes
Baingan da Bhurtha
Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes). When skin blackens, hold under …Read more
Gatte Ki Sabji
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put …Read more
Mutton Sukka Fry
Cook Mutton, Onion, Tomato, Garlic, Ginger paste, Chilli powder, turmeric powder, Coriander powder and Salt. (If you cook in a pressure cooker, Mutton will be done …Read more
Carrot Halwa
Sauté the grated carrot in ghee. Add milk and cook the carrot nice and soft. Add sugar; allow to simmer for a while till the sugar dissolves and the mixture …Read more
Kesar Badam Burfi
Soak the almonds in the milk for a at least an hour. Using a blender or food processor, blend the almonds and milk together into a fine thick paste. Soak the saffron …Read more
Vadakari
Grind the soaked channa dhal with ginger,garlic ,little salt and make a coarse paste. Shape the coarse paste into small vada's and deep fry them. The vada's …Read more
Khoya Burfi
Take a pan and boil the milk on a high flame with a continuous stir. Now reduce the flame and keep stirring. Remove from the flame when the milk gets thick.. …Read more
Chocolate Burfi
Heat a heavy bottomed skillet and add ghee in it. Now fry maida in ghee. Dissolve sugar in water taken in a pot to make a sugar syrup. Dissolve the cocoa powder …Read more
Gobhi Manchurian
Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour …Read more
Chettinad Chicken
Wash the chicken and cut to pieces. Mince garlic and ginger. Powder pepper, cumin seeds and fennel together. Fry the powders lightly and keep aside. Season …Read more
