Varai Khichdi

Ingredients: 2 cups varai
1 cup roasted, coarsely pounded peanuts
salt and jaggery to taste 4 green chilies
1 tsp. cumin seeds 2 cloves 2 pieces cinnamonpowdered finely 
chopped fresh coriander leaves
1/2 cup fresh coconut
2 tbs. gheeWhat you do:
Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of […]

Sweet Potatoes Kao

1 kg sweet potatoes 250 gm sugar ghee for frying
cardamom powderWhat you do:
Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices […]

Pesto (Italiano Sauce)

Equal amounts of  (one good bunch):
        Fresh Basil leaves
        Fresh Mint leaves
        Fresh Parsley leaves
200 grams + of Parmasen Grated Cheese
200 grams Almonds 4 table spoons Virgin Olive Oil
1 tsp salt
1 tsp whole black peppercorns 2 tsp sweet basil 2 tsp paprika
1 cup water
squirt lemon juice (half lemon)Put it all into a blender and blend […]

Spinach – Saak

Ingredients: For a serving size of 4-5 2 packets frozen spinach, thawed
1″ cube of ginger, finely diced 3 Shukhno lonka (dry red chilli) Dash of Hing (Asafoetida) (omit on Ekadasi as most hing is cut with whole wheat flour.) 
Potatoes – about 4 medium-large ones
Kasoori Methi (Dried fenugreek leaves)
Mouri/Saunf (Fennel seeds)
Salt to tasteMethod:
Cut the potatoes […]

Alu Posto (Potatoes & Poppy Seeds)

A dry accompaniment to a meal of rice and curries.INGREDIENT : Potatoes – 500 gm.
Nigella seeds – a pinch. Green chilies – 6 gm.
Sugar – 4 gm.
Poppy seeds – 20 gm. (heaped)
Oil – 30 ml.
Ghee – 25 gm.
Red chili powder – 5 gm.
Salt to taste.METHOD :
Heat oil and add nigela seeds. Add diced potatoes and […]

Cucumber Pachadi – Raita

     Cucumber washed, peeled & finely chopped
     Yogurt 2 cups
     Cilantro (coriander leaf) washed and finely chopped
     Green chillies 1-2 finely chopped
     Coconut grated 1 t.spoon
     Salt 1/2 t.spoon
     Mustard seeds less than 1/4 t.spoon
     Hing a small pinch
 (omit on Ekadasi as hing is usually cut with whole wheat flour.)    Cooking Oil 1/2 t.spoon Method

Avial – Curried Vegetables – South Indian style

     Vegetables – Carrots, Potatoes, Pumpkin, Eggplant .
     Coconut 1 cup
     Green chillies 8
     Red chillies 2
     Cumin seeds 1 t.spoon
     Tamarind paste 1/4 t.spoon
     Salt 1 t.spoon (or to taste)
     Coconut oil 2 t.spoon
    Yogurt 1/2 cup
     Curry leaves a few Method
     Chop all the vegetables evenly, and cook it with little water.
 Add […]

Paneer Delight

Sachamoti Sago: 250 GMS. Paneer :  250 GMS.
Milk : 200 ml
Mango (Ripe)One
 watermelon1 Slice 
Sugar 4-Tablespoon
Strawberry Milkmaid : 1 Tin
jelly crystals : 85 GMS. ** Moshams chain stores throughout NZ carry bona-fide jelly from Pakisthan
Desiccated Coconut : 50 GMS.
Food Colour: Red & Green 
Ghee : Small amount to fry Decorative : Almonds, Cashew and […]

Sweet Potato Kheer

1 cup grated sweet potatoes (ratali)
1/4 cup sugar
1/2 cup fresh coconut scraped 5 cardamoms, ground 4 cups full cream milkWhat you do:
Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. […]

Sabudana (Tapioca) Khichli

2 cups sago (sabudana)
1 cup roasted, coarsely pounded peanuts
1 tsp. cumin seeds
6 green chilies 4 tbs. ghee
1/2 lemon finely chopped
fresh coriander for garnishing
1/2 cup freshly scraped coconutWhat you do:
Wash sago, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly. Mix in sago, peanuts, salt […]