Gulab jamun

Ingredients:

Gulab Jamoon instant mix (available in any Indian store) 1 packet.
Milk 1/4 cup
Sugar 2 cups
Water 2 cups
Oil 2 cups
Cardamon Powder 2 teaspoons.

How to prepare is given on the packet itself. Following that makes this easy. The contents in this packet are usually made up of wheat flour, veg oil, condensed milk and milk products.

How to prepare:

Sieve the contents of the pack (optional) and add 1 teaspoon of cardamon powder to it.Keep adding the milk and make a soft dough and keep aside covered with a wet cloth or napkin. Divide the dough into 20 to 25 parts (depending on how big you want the balls to be). 25 parts makes each jamoon as big as a very small lime. The balls should have no cracks and should be smooth.Then you need to make a thick sugar syrup. For this boil the water and sugar and when it comes to a boil, reduce the heat and simmer for about 5 min. Add 1 teaspoon of cardamon powder to this syrup. Heat oil in a deep pan.Test the oil temperature by dropping one jamoon. It should sink in and slowly rise to the top. If it rises too quickly reduce the heat. If it takes too long raise the heat.Deep fry all the jamoons to a golden brown in batches of 7 to 10 depending on the size of the pan.Remove the jamoons with a slotted spoon. Drop them in the sugar syrup immediately. Allow them to soak for atleast 1 hour before serving.

Methi (fenugreek)dal

Ingredients:

Bunch of fresh fenugreek leaves
1 cup split yellow lentil (tur or toor dal)
Salt 2 teaspoons
Green chilies 4 to 5
, any kind 1 teaspoon oil or clarified butter
1 teaspoon tamarind paste
A pinch of turmeric powder Optional:

Used for flavoring
1 teaspoon black mustard seeds
A sprig of cilantro finely chopped
1 Tblsp fresh grated coconut

Method:

Wash and chop the fenugreek leaves.Grind the green chilies into a smooth paste or chop finely. Cook the lentils in 3 cups of water. It should easily mash when pressed between fingers or with the back of a spoon. Add more water if required during the cooking process. Cook half covered. Lentils of this kind can be cooked easily and quickly in a pressure cooker.Add the chopped fenugreek leaves, turmeric powder and the ground chilies and cook till everything comes together. Add salt and tamarind paste and cook for another minute.Add the optional grated coconut and mix in and remove from heat.

Veg in yoghurt gravy

Ingredients:

3 Medium sized potatoes, boiled, peeled and cut into 1 inch cubes
1/2 tsp Coriander seeds powder (can also dry roast coriander seeds and grind to a fine powder, this powder can be used in any curry or gravy to enhance the flavor)
1 tsp. Cayenne pepper powder or red chilli powder
  2 Tbsp Salt/ according to taste
  Optional: A pinch of Turmeric powder for color
Optional: 1/2 tsp. Garam masala powder ( kind of an all spice powder )
1 Tbsp Oil
  1/2 tsp Cumin seeds
  1 inch piece fresh Ginger, peeled and chopped finely
  3 Green chillies slit
  Optional: Curry leaves (fresh or dried, used for its smell) a sprig
1/4 cup Plain yoghurt, beaten
  1/4 teaspoon corn starch or rice flour for thickening
Cilantro a sprig (optional for flavor) chopped finely
Other kinds of vegetables can be used along with the potato like green beans, carrot, green peas, cauliflower. These vegetables should be cut into 1 inch strips or cubes or florets and steamed or cooked and added along with the potatoes. Frozen vegetables are OK too.
  Optional: 1 tsp Mustard seeds

  How to prepare:

Mix the coriander powder, chilli powder, salt, turmeric, garam masala, asafoetida in 1/4 cup of water and keep aside.Heat oil, add the optional mustard seeds. When it cracks add the cumin seeds, curry leaves, ginger, green chillies, the potatoes and the optional vegetables.Then add the above mixed powder, fry a little. Add the beaten yoghurt and fry a little.

Tip:

 Yoghurt is beaten first and then added so it does not curdle. Whenever a recipe calls for yoghurt always add beaten yoghurt.Add 1/4 cup of water, the rice flour and cook till thick and gravy like.Add the cilantro and remove from heat. Just remember frying the ingredients a little longer or shorter or adding little later or earlier does not matter. So take it easy.

Puffed tortillas

Ingredients:

1 cup sifted whole wheat flour or all purpose flour
 or half and half of both flours
2 teaspoons salt
1/4 cup or less water (enough to knead the dough)
Oil 24fl.oz (Canola or any other)

Method:

Make a dough of the flour, salt and water. The dough should be like bread dough in consistency. Divide the dough into small balls, size of a lime and keep aside.Heat the oil in a heavy bottomed vessel till hot. Test it by dropping a peck of the dough. It should start bubbling.Flatten the balls into small circles. Flatten 3 to 4 at a time. Make it as thin as possible.Slip one or two circles into the hot oil. Push the circle into the oil so it immerses in the oil. It will then start to puff. After it puffs up (sometimes it puffs up completely, sometimes only parts of the circle puff up, both are okay but the more it puffs the softer it is and it looks nice fully puffed up) flip it over. It should be golden brown in color. Now wait till the other side turns golden brown which should not take more than 10 to 15 seconds.Remove with a slotted spoon and place it on a plate lined with paper towel so the excess oil gets drained. Repeat the procedure till all the puris are done.

Stuffed tortillas

Ingredients:

  2 cups whole wheat flour
3 teaspoons salt
Potatoes 2 medium sized ones, cooked, peeled and mashed
Green chillies (any kind serrano, jalapeno, thai) 4 to 5 (use more if more spicy is prefered)
Optional: Cilantro a sprig chopped finely
Oil 1/2 cup
1/4 tsp turmeric powder*

Method:

For the curry:
Heat 1/4 cup oil in a pan. When hot add the green chilies/ground green chilies and give it a fry. Immediately add the mashed potatoes, turmeric powder, 2 tsps salt and keep frying till everything mixes in well and the potatoes take in the color of the turmeric. Add the optional chopped cilantro, give it a mix. Remove from heat and keep aside to cool. For the dough: Mix the whole wheat flour along with the salt and water to a stiff dough like that of pizza and keep aside for atleast 1/2 hr.Divide the dough and make balls out of it. Roll and flatten 2 balls into 2 circles/tortillas as thinly as possible. Take a scoop of the potato mixture or curry and spread it on one of the tortillas. Cover this with the other tortilla and seal the edges by dabbing finger in water and spreading over the edges and sealing it. Repeat this with the rest of the dough and potato mixture and make these and keep aside or go one by one.Heat a pan. When hot place a tortilla on it. Pour a tsp of oil all around the tortilla and leave it for 2 to 3 min till brown spots form over it. Flip it and do the same on the other side and remove from heat. Repeat for all tortillas. pe

Rice tortilla

Ingredients:

Rice flour 2 cups
  Onion 1 medium size chopped finely
Green chillies 4 diced finely
Fresh grated coconut half a cup (optional)
Salt 2 teaspoons
Curry leaves 1 sprig (optional)
Oil
 half a cup Water

Method;

Reserve 3 Tbsp. rice flour. Mix the rest of the rice flour along with the above ingredients into a dough (lighter than a bread dough) with water. Make the dough into medium size balls (as big as a lemon)flatten each ball into a circle with a rolling pin by dusting the same rice flour on it when it starts to stick.Heat the pan with the tortilla on the stove. Add a teaspoon of oil around it. When the tortilla starts to bubble all over flip it over.Press firmly with the spatula all around the edges of the tortilla and add another spoon of oil. When both sides have medium to dark brown spots on them, then the tortilla is done. Remove from pan.Repeat the same procedure for all the tortillas.

Broccoli curry

Ingredients;

1 cup chopped broccoli florets, steamed
2 tsp salt
1/4 fresh grated coconut (optional)
1 Tbsp oil
A pinch of turmeric powder
1/4 tsp mustard seeds
1/2 tsp chana dal (yellow split peas)
2 dried red chilies, broken into bits

Method:

Heat the oil in a pan.When hot add the mustard seeds. Make sure to cover the pan or the mustard seeds will splatter everywhere. Next add the chana dal and fry till it turns golden brown. Let it not turn black.Add the red chilies to this. Give a fry and immediately add the steamed broccoli florets, salt, turmeric powder and give it a fry.Let the water from the florets gets evaporated. Add the scrapings of the fresh coconut, mix well and remove from heat. The dish is ready to be served as a side dish with a steaming bowl of cooked rice, tortillas or even just by itself as a salad.