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 […]

Stuffed Bananas

6 ripe, peeled rajali bananas
1/2 cup sugar
1/2 cup fresh coconut green cardamom ghee for fryingWhat you do: Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in […]

Peanut Curry

Ingredients:1-2 cups finely ground, roasted peanuts 2 green chilies
tamarind or kokum to taste
ghee (clarified butter)
3-4 cups waterFor paste: cumin seeds
fresh coconut
2 sticks of cinnamon
2 cloves jaggery
salt to tasteWhat you do:
 Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery .Add kokum or tamarind pulp to it […]