Cooking Made Easy

Preparation Time : 10 minutes.
Cooking Time : 5 minutes.
Serves: 4

Ingredients
¼ kg beetroot
½ coconut
2½ cups sour buttermilk
2 teaspoon mustard
10 red chillies
Salt to taste
1 teaspoon black gram dhal
1 teaspoon Bengal gram dhal
A sprig curry leaves
Oil for frying

Method
1. Wash, peel and grate beetroot and coconut.
2. Cook the beetroot for 5 minutes.
3. Grind coconut, mustard, chillies and salt to a smooth paste.
4. Mix buttermilk or curd with the paste.
5. Mix cooked beetroot and salt to taste.
6. Heat oil, add mustard, black gram dhal, Bengal gram dhal, red chillies, curry leaves and fry for a few minutes.
7. Season beetroot mixture with this.
8. Serve hot with rice or chapathis.

Preparation Time : 20 minutes.
Steaming Time : 5 minutes.
Serves: 4

Ingredients
1 cup coarse rice flour
½ coconut
1 teaspoon mustard seeds
3 red chillies
Salt to taste
2 teaspoon oil

Method
1. Grate coconut and grind with salt to a smooth paste.
2. Add rice flour to ground coconut and blend thoroughly, adding 2 cups of water.
3. Heat oil, add mustard seeds, red chillies, rice flour mixture and stir continuously till it thickens and can be rolled into balls.
4. Remove from the fire and moist with fingers, divide and prepare balls of equal size.
5. Steam these balls for 15 minutes.
6. Remove and serve hot with chutney.

Preparation Time : 10 minutes.
Cooking Time :7 minutes.
Serves: 4

Ingredients
1 egg
5 drumstick
½ lime
½ teaspoon turmeric powder
1 teaspoon black gram dhal
½ cup grated coconut
5 red chillies
1 teaspoon coriander seeds
Salt to taste
Oil for frying

Method
1. Cut drumsticks into small bits.
2. Cook drumsticks for 7 minutes.
3. Scoop out drumstick pulp and keep aside.
4. Grind chillies, coriander seeds and turmeric powder to a smooth paste.
5. Add salt to taste.
6. Heat oil add black gram dhal, masala and drumstick pulp.
7. Allow to cook on a low fire.
8. Grind coconut and extract milk.
9. Beat egg and add to it.
10. Squeeze lime. Mix well add to drumstick mixture.
11. Cool on a low fire till it thickens.

Preparation Time : 30minutes.
Cooking Time : 25 minutes.
Serves: 4.

Ingredients
½ kg mutton
4 tomatoes
2 onions
½ teaspoon sesame seeds
½ teaspoon poppy seeds
4 red chillies
A small piece of ginger
3 cloves
4 pepper corns
3 cloves garlic
A small piece of cinnamon
Salt to taste
Oil for frying chopped coriander leaves

Method
1. Chop mutton into small pieces.
2. Roast onions over the flame.
3. Roast sesame seeds, poppy seeds, chillies, cinnamon, cloves and pepper corns.
4. Grind roasted ingredients to a smooth paste.
5. Cook mutton for 25 minutes.
6. Boil tomatoes and mash them into a puree.
7. Heat oil. Add garlic paste and fry for a few minutes.
8. Add meat with ground paste and continue to fry until all the moisture dries and colour becomes reddish brown.
9. Add tomato puree and salt to taste and simmer on a low fire for 5 minutes/
10. Garnish with chopped coriander leaves and serve hot with phulkas.

Preparation Time : 10minutes.
Cooking Time : 8 minutes.
Serves: 4

Ingredients
1½ cups refined flour
3 potatoes
½ cup curd
Salt to taste
Oil to fry

Method
1. Sift flour with salt.
2. Wash potatoes. Cook potatoes for 8 minutes.
3. Remove when cool, peel and mash well.
4. Mix mashed potatoes and curds with flour and knead to a soft but not sticky dough, using a little water at a time.
5. Divide into small portions. Roll out each portion into small rounds.
6. Fry puries in hot oil till lightly browned on both sides.

Preparation Time : 30 minutes.
Cooking Time : 20 minutes.
Serves: 4.

Ingredients
½ kg breast of mutton
1 large coconut
4 red chillies
1½ teaspoon coriander seeds
1 teaspoon turmeric powder
A small piece of ginger
1 teaspoon cumin seeds
1 teaspoon pepper corns
4 cloves garlic
1 large onion
A few curry leaves
Salt to taste
1 tablespoon ghee

Method
1. Wash and cut the meat into small cubes.
2. Grate coconut. Extract coconut milk by using 2 tablespoons hot water. Keep this aside.
3. Use 3 cups of water and extract coconut milk once again.
4. Place coconut milk in a container. Add ground ingredients and salt to taste and mix well. Add meat.
5. Cook for 20 minutes. Remove when cool and keep aside.
6. Heat ghee. Remove mutton pieces from the gravy and fry for 5 minutes.
7. Put mutton pieces back into the gravy and simmer for a further 5 minutes.
8. Serve with rice and slices of lemon.

Preparation Time : 15 minutes.
Cooking Time : 10 minutes.
Serves: 6.

Ingredients
½ kg basmati rice
3 cups sugar
1 cup khova
50 grams raisins
50 grams cashew nuts
A pinch saffron

Method
1. Wash the rice thoroughly.
2. Mix sugar and khova well.
3. Soak saffron in a little milk and grind it fine.
4. Break cashew nuts into halves.
5. Clean raisins.
6. Cook rice for 10 minutes.
7. Remove when cool and spread it on a thali.
8. When cool add sugar and khova mixture, saffron, cashew nuts and raisins. Mix well.
9. Place the above mixture in a heavy bottomed vessel and cook on a low fire until the syrup is absorbed.
10. Serve when cool.

Preparation Time : 20 minutes.
Cooking Time : 15 minutes.
Serves: 4.

Ingredients
200 grams jack fruit seeds
1½ cups Bengal gram dhal
1 onion
3 green chillies
2 teaspoon aniseeds
A few sprigs coriander leaves
A small piece of ginger
Salt to taste
Oil to fry

Method
1. Soak Bengal gram dhal in water for a couple of hours.
2. Chop onion, coriander leaves and ginger.
3. Cook jack fruit seeds for 15 minutes.
4. When cool , peel and keep aside.
5. Grind Bengal gram dhal along with boiled jack fruit seeds, aniseeds and green chillies to a coarse batter.
6. Add curry leaves, coriander leaves, onion, ginger and salt to taste. Mix well.
7. Divide into small portions and shape into vadais.
8. Deep fry the vadais in hot oil until golden brown in colour.
9. Serve hot with chutney.

Preparation Time : 15 minutes.
Cooking Time : 10 minutes.
Serves: 4.

Ingredients
3 potatoes
1 cup corn
1 large loaf of bread
Juice of 1 lime
A handful of mint leaves
3 green chillies
Salt to taste
Oil for frying

Method
1. Chop mint, coriander leaves and green chillies.
2. Wash potatoes and cook for 10 minutes. Remove when cool. Peel and mash potatoes.
3. Add boiled corn, salt, lemon juice, mint, coriander leaves, chillies and mix thoroughly.
4. Place 2 cups of water in a dish with salt to taste.
5. Take a slice of bread. Dip it in salted water, hold it flat on the palm of your hand, press with other palm to squeeze out excess water.
6. Place a little of the potato mixture in the centre and form into a roll. Seal well on all sides.
7. Heat oil and fry rolls until golden brown in colour.

Preparation Time : 10 minutes.
Cooking Time : 5 minutes.
Serves: 4.

Ingredients
¼ kg fish
1 egg
2 onions
A small piece of ginger
A few coriander leaves
Breadcrumbs to coat
3 cloves garlic
4 green chillies
A few sprigs mint
Pepper and salt to taste
Oil to fry

Method
1. Slice one onion and keep aside.
2. Mince remaining onion, garlic, ginger, green chillies, mint and coriander leaves.
3. Wash fish. Place in a container with salt and sliced onions.
4. Cook fish for 5 minutes.
5. Remove when cool and mash fish well.
6. Add all the minced ingredients, pepper and salt to taste.
7. Shape into croquettes, dip in beaten egg and roll on breadcrumbs.
8. Deep fry in hot oil until golden brown in colour. Serve hot.

Preparation Time : 15 minutes.
Cooking Time : 10 minutes.
Serves: 4.

Ingredients
2 cups flour
2 teaspoon ghee
½ cup black gram dhal
A pinch of aniseeds
½ teaspoon asafetida
A small piece of ginger
1 teaspoon cumin seeds
4 red chillies
¼ teaspoon turmeric powder
Salt to taste
Oil for frying

Method
1. Wash black gram dhal. Crush ginger.
2. Cook for 10 minutes. Remove when cool.
3. Roast cumin seed and red chillies, powder and keep aside.
4. Heat oil. Season with a pinch of aniseeds, turmeric and asafoetida.
5. Add cooked black gram dhal. Continue frying till the dhal leaves the sides of the skillet.
6. Make dough by mixing the flour with 2 teaspoons of melted ghee and salt. Knead well.
7. Add enough water and mix to make a soft dough.
8. Divide dough into 8 equal portions. Take each portion, press gently in the centre of the palm and fill with a little of the filling.
9. Seal well on all sides.
10. Roll out on a floured board into round shapes of ¼ thickness.
11. Deep fry in oil to a golden brown colour.
12. Serve hot with any dry curry, either vegetarian or non-vegetarian.

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Preparation Time : 10 minutes.
Cooking Time : 5 minutes.
Serves: 4

Ingredients
2 cups grated raw banana
1 egg
1 medium sized onion
2 green chillies
2 cloves garlic
2 tablespoon bread crumbs
A small piece of ginger
A sprig of coriander leaves
Oil for frying
Salt to taste

Method
1. Place grated banana in a container and cook in pressure cooker for 5 minutes.
2. Chop onions, garlic, ginger, green chillies and coriander leaves.
3. Heat a little oil, add chopped onions and fry for a few minutes.
4. Add garlic, green chillies and coriander leaves.
5. Fry for a few minutes. Add steamed banana, salt to taste and mix well.
6. Divide mixture into equal portions and shape each portion into patties.
7. Beat egg and keep aside.
8. Dip the patties in beaten egg. Roll in breadcrumbs and shallow fry in oil until crisp and golden brown.

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