Sambar

Ingredients:

1 cup kandipappu(toor daal)
Big lemon size tamarind(soak in water)
salt for taste

2 small egg plants(brinjal)
4 okras
1 medium onion
1 drumstick(mulakkada)

1 tomato(cut into pieces)
pinch of turmaric powder

Masala
4 red chillies

1 1/2 sp.dhaniyalu(coriander seeds)

1 ts.cumin

1/2 ts.black pepper

6-8 pieces of garlic(cloves)

2" coconut piece

1" ginger

1 ts.rice

Popu

1 tbls.oil

2 red chillies

1 ts.mustard seeds

1/2 ts.cumin

1/2 mentilu(fenugreek seed/menthi)

pinch of hing


Process:

Cook kandipappu(Toor daal)with three cups of water. Once it is cooked take it out and keep aside till it cools down.
Make it paste.

Fry red chillies,dhaniyalu, (coriander seeds)cumin,black pepper and rice without oil and grind like a paste along with ginger piece,coconut and garlic. Keep aside.

cut 1 1/2" size pieces of egg plant,okra,drum stick and onion and cook. Once it is done,add the toor daal paste along with tamarind water. Cook 5 minutes. Add masala paste, salt,turmaric powder.Add tomato pieces. Let it boil 5 more minutes. Take it out.

Take a frying ladle, heat on a low flame.Pour oil and fry all the popu items. Once mustard seeds splitters, add hing and dip the ladle into the soup bowl.

Mouthwatering sambar is ready to eat. Goes well with hot rice. Goes well with idlies and dosas too.

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CHICKEN KURMA

Ingredients:


 
1 kg chicken

1 cup onions ( pyaj) (sliced)

2 tblsp poppy seeds (khuskhus) (khuskhus)

1 tblsp coriander seeds

1 tsp cumin seeds

1/2 cup coconut (narial) (scraped)

1/2 cup yogurt

2 cloves garlic (lasan)

2 tsp ginger (adrak) paste

3-4 green cardamoms

3 tblsp oil (tel)

salt (namak) to taste

6 red chillies whole

1/4 cup fresh cream (malai)


How to make chicken kurma:
Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
Soak poppy seeds in 1 cup warm water for 10 minutes.
Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds.
Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.
Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.
Finish with fresh cream.

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KAIKARI BIRYANI

Ingredients:


 
2 cups rice (chawal) (chawal) 2 onions ( pyaj) 1 tomatoes (tamatar) 1 carrot (gajar) 10 french beans (flas beans) 1/4 cup green peas (matar) (shelled)

2 potatoes

1 (medium sized) cauliflower (phool gobi)

1 capsicum (shimla mirch)

1 lemon

1/4 cup coriander leaves (dhania patta)

1/4 cup mint (pudina) leaves (pudina leaves)

4 green chillies

10-12 curry leaves (kari patta)

10 tblsp groundnut (moong fali) oil (tel)

salt (namak) to taste

for masala paste

1/4 cup coconut (narial) (scraped)

10-12 cloves garlic (lasan)

1 inch ginger (adrak)

4 red chillies whole

2 tblsp coriander seeds

1 tsp cumin seeds

1 tblsp poppy seeds (khuskhus)

2 tblsp fennel (saunf) seeds (saunf)

garam masala powder

1/2 inch cinnamon (tuj/dalchini)

2 cloves (lavang)

2 green cardamoms

2 blades mace (javitri)

1 tsp peppercorns

1/4 tsp nutmeg (jaiphal) powder


How to make kaikari biryani:
Clean, wash and soak rice for about 30-45 minutes. Peel and chop the onions. Wash and chop the tomatoes.
Wash and dice all the vegetables into equal sized pieces. Squeeze lemon, strain and keep juice aside.
Heat 4 tablespoons oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with little water.
Dry roast the ingredients for the garam masala powder for 2-3 minutes and pound it into a coarse powder. Wash and chop the coriander leaves and mint leaves. Wash and slit the green chillies and keep aside.
Heat the remaining oil and fry the onions till golden brown. Wash and add the curry leaves, green chillies and masala paste. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.
Add the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add the vegetable mixture. Add salt to taste.
Add double the quantity or enough hot water as per the quality of the rice.
Bring to boil and reduce to medium heat. Cover and cook, stirring once in a while till almost done.
Sprinkle the chopped mint and coriander leaves, garam masala powder, sprinkle the lemon juice, stir well, cover with a tight lid.
Keep on hot charcoal for about 10 minutes.
Open when ready to serve.

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Bottle Juggling

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Nazim Bottle Juggling

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Mike's Chili Parlor on Food Network

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PUDINA CHUTNEY

Ingredients:

1 CUP - PUDINA LEAVES{MINT}
3 TBSPS - SESAME SEEDS
2 TSPS - TAMARIND PULP
1-2 - GREEN CHILLIES
2-3 - RED CHILLIES
1TSP - MUSTARD SEEDS
2TBSPS - OIL
1TSP - JAGGERY(MAY ADD MORE FOR TASTE)
1PINCH - TURMERIC
SALT TO TASTE




Process:

HEAT 2-3 DROPS OF OIL IN A PAN AND ADD SESAME SEEDS SAUTE TILL GOLDEN BROWN TRANSFER INTO A PLATE. ADD 1 TSP OIL AND SAUTE GREEN CHILLIES FOR 1/2 MIN AND REMOVE.ADD PUDINA LEAVES IN THE SAME OIL AND SAUTE FOR 1MIN ON LOW FLAME AND REMOVE SEPERATELY. HEAT REMAINING OIL IN A PAN ADD MUSTARD SEEDS ONCE THEY START CRACKLING ADD RED CHILLIES AND SAUTE TILL RED CHILLIES START CHANGING COLOUR.

GRIND SAUTED SESAME SEEDS ,RED CHILLIES AND GREEN CHILLIES INTO PASTE.ADD PUDINA LEAVES,TAMARIND PASTE JAGGERY,TURMERIC POWDER,AND SALT AND GRIND ALL INGREDIENTS INTO PASTE ADDING SUFFICIENT WATER FOR SMOOTH CHUTNEY.

TRANSFER CHUTNEY INTO A BOWL AND ADD MUSTARD SEEDS TO IT.IT GOES WELL WITH RICE,TIFFIN, SNACKS,PARATHAS.

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masala milk

Ingredients:

coriander seeds-2tbsps

jeera-half tsp

ginger -4"piece

black pepper-1tbsp

jaggery 100gms

milk-half litre

1cardamom-2[grond]

karipatta-20 leaves.

Process:
coarsely pound or grind dhania,jeera,ginger and kapipatta,and black pepper.boil 1litre water.add grond powder and let it come to half litre.now strain it.boil the milk to reduce it to half of the original quantity and add the strained decoction. grind jaggery and mix it to the kashayam after removing from fire.finally add cardamom.and enjoy a hot cuppa.a health drink that tastes great powder can be preserved for a week with additives like karipatta and ginger added at the time of preparation.if fresh ginger is not available sonthi or dried ginger can be used instead.

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Kanda Bachali Kura

Ingredients:
1/4 kg. Kanda (Yam)

3-4 buches Bachali

5-6 green chillies (slitted length-wise)

2 tsp. Aavalu ( Mustard )

2 red chillies

2 tsp. tamarind pulp

salt according to taste

Turmeric - 1/2 tsp.

for Popu (Talimpu)

1 tsp. each of Channa dal, Urad dal, Mustard, finely chopped gineger, Karivepaku

Process:
Chop bachali and cut Kanda into big cubes and boil it till done.

Soak 2 tsp. aavalu and 2 red chillies for 1/2 hr. and grind it to smooth paste and add 2 tsp. tamarind pulp.

Now heat kadai and put all ingredients meant for Popu and slitted green chillies. Then add boiled Kanda and Bachali, salt, ground aavalu, turmeric and cook for 5 mins.
Optional: Til also can be added along with aavalu paste.

Goes very well with rice.

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curried cauliflower

Ingredients:
1/2 cup plus 2 tbsp extra-virgin olive oil

2tbsp plus1/2 tsp curry powder

salt to taste

1/2tsp groun cumin

1/2 tspgroun coriander

dry mustard, a pinch

2 tbsp peeled and juliened giner

3 heads cauliflower, trimmed and cuts into small florets about 8 cups

Process:
In a large bowl, whisk together the olive oil, curry powder, salt, cumin,coriander, mustard and ginger..
Add the cauliflower floretsand toss to combineand evenly coat. spread the florets in a single layer on a baking sheet and roast in a preheated oven at 204degrees. roast until golden brownand aromatic, about 20mins, tossing, every few minutes for even cooking. remove from heat and cool completely then serve.
This recipe I got through friday gulf news book.

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shahi paneer

Ingredients:
paneer-500gms diced

capsicum-300gms chopped

onion-30gms chopped

tomatoes-250gms chopped

curd-125gms

kaju-50gms

ginger garlic paste-15gms

turmeric pwd

red chillie pwd

salt to taste

Process:
dice the paneer.add ghee to the pan and fry the paneer cubes till golden brown.Grind ,ginger garlic, onion and kaju to make a paste.
take a pan.add some ghee and add onion and capcicum and fry them.add the above prepared paste.add all the spices.
Add curd and mix the ingridients till they are cooked.
simmer it for 10 minutes.
now add the fried paneer and a little more garam masala and mix them properly.add salt.
garnish with corriander.serve hot.

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french toast

Ingredients:
sandwich bread-4 slices,milk-1cup,kaju,almonds and kismis-half cup,butter or ghee-4tsps,vanilla essenceor powdered cardamom[optional],eggs-2[optional]if you are using eggs you can do away with dry fruits but add 4 tsps of sugar to the milk.

Process:
cut the sides of bread isoak almonds in hot water for 5minutes and remove the skin.now grind almonds kaju and kismis to a fine paste using milk.heat a non-stick pan with 1tsp butter or ghee.take a bread silce and plunge into the milk mixture and immediately transferthe bread slice to the pan and roast on both sides till golden.add a dash of cardamom powder to the milk to make it fragrant serve with honey or date syrup dribbled on warm bread.repeat with remaining slices aswell.if you are using egg,beat them well with sugar till smooth,add milk and proceed.
 

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Tandoori Chicken

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Cooking Tips : How to Deep Fry Chicken

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Masala Vada

Ingredients:

1 cup yellow gram (chana) dal
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
1 tbsp ginger paste
1/2 spn red chilli powder
salt as per taste
oil for deep fry

Process:

Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

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Veggie Hot Dig

Ingredients:

Aloo

Gratted Carrots,

Peas,

beans cut into very small pieces,

Dania Powder

Salt

butter

Little chilli powder

Maida..little just for binding




Process:

Boil aloo and reset of the veggies..don't over boilit

In a heated pan add small amt of Haldi and add all the boiled veggies, with salt and add little butter, Dania powder and mix well.

After it cools a bid roll it into a long tube just like a hot dog, dip it in maida and roast it with little oil.

meantime you can toast the Hot dog roll with butter like we do it pav bajji and put the veggie hot dog and add the ketchep on the top.

This is for kids, we adults can add ginger garlic or garam masala and spice it a bit...I hope you like it..

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RICE CHIPS (ANNAM VADIYAALU)

Ingredients:

1plastic paper(sheet or a cloth),


Any cooked cool rice3cups ( even remain rice), 


Salt2spoons


Green chillies3


Ginger small piece


Garlic cloves(it keeps the chips long period)


Cumin seeds 1spoon


Sufficient water to make paste.

Process:

Grind all ingredients in a mixer. put paper in cleaned place outside or balcony in a sunny place. Place must be dust free otherwise dust may comes from winds& sticks on the chips. If any table, cot is available you can put paper or cloth on that, put bricks or any weight on the corners for weight. Then take small dough, put as small as the chips on the paper side by side. Let it dry in hot sun for2days or more until its completely dry. Take out & keep in an air tight container .Whenever you want, fry them in oil. Take as snacks or along with daal rice, daals cooked with vegetables, sambar or with hot rice itself . If u mix tomato chutney to the rice before grind, it gives tomato flavor for the chips. Like that if u mix more garlic , it gives that flavors. Like that u can make any flavor even pizza. very simple to make.

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Stuffed Mirchi Bajji

Ingredients:


Mirchi(Green Chillies big in size) : 25(in number)


To make the Bajji Batter:


Besan(senaga Pindi) flour : 2cups


Rice(biyyam pindi) flour : 1/2cup


chilli powder: 1/4TBS


Turmeric powder : 1pinch


Salt : to taste


Edible baking soda : 2pinches


Water : as required


Oil : For deep fry


To make the Stuffing:


Mint(Pudina Leaves) : 1Cup


Tamarind paste : 2TBS


Onion : 2 medium sized


Salt : to taste


Ajwain : 1 1/2TBS

Process:


1. First we shall make the stuffing paste by grinding the mint leaves,tamarind paste,onion,ajwain and salt.
2. Keep the paste aside.
3. Now cut the mirchi or chillies in the middle and deseed it.(It helps to reduce the hot taste of it) and keep them aside.
4. Put a vessel on the stove and add water and let it boil.
5. In the mean while prepare the batter by mixing all the ingredients mentioned above by slowly adding water.
6. Make sure that the batter prepared should be of thick consistency as it should stick to the chilli when dipped.
7. Now the water is boiled with the required temperature and so you put all the deseeded chillies in it and turn off the flame.
8. Allow the chillies to be in the hot water for about 3mins to make the skin tender and drain hot water and immediately pour cold water on chillies and put aside.
9. Fill the paste in the chilles and while filling put a frying pan on the stove and heat oil in it to deep fry.
10. After the oil is sufficiently heated dip the stuffed chillies in the besan batter and leave gently in the oil pan.
11. Fry them until they are golden brown and remove them on to a paper to absorb the excess oil and serve hot with onion pieces and chutney.

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Idli Manchuria

Ingredients:


Idli


Capsicum


onion


tomato ketchup


soy sauce


Cilantro


All purpose flour


Salt and chilli powder to taste

Process:


-Mix all purpose flour salt and chilli powder, now roll the idli in this mixture and either pan fry or deep fry them.
-Heat oil in stove, fry onion
-after onion is fried, add capsicum and fry till they are half cooked
-now add tomato ketchup and soysaus as per your taste
-Now add the fried idli
-Add cilantro to garnish


If you are in a hurry, then you can also try just adding the idli without frying them and smash them a little.

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Haleem

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CHOCOLATE COCONUT CAKE

Ingredients:


 
1 1/2 oz. desicated coconut
1/2 cup milk
4 oz. margarine
6 oz. sugar
2 eggs
4 oz. plain flour
1 level tsp cocoa
pinch of salt
1 tspful baking powder


How to make chocolate coconut cake:
Soak the coconut in the milk for 1/2 hour.
Cream fat and sugar, add the lightly beaten eggs and then the coconut and milk.
Stir in the well-sieved dry ingredients, mix well and turn into a greased lined tin 10 inch by 8 inch.
Bake in a moderate oven for 30-40 minutes.
When cold, decorate the top as desired, or cut into fingers.

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COCONUT PODI

Ingredients:

 
1 1/2 cups coconut (narial) (scraped)
1 cup red chillies whole
2 tblsp mustard seeds (raai)
1/4 cup black gram split (urad dal)
salt (namak) to taste
1/2 tsp asafoetida
8 tblsp oil (tel)




How to make coconut podi:
Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.
Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.
Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.

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Crushed Lemon Pickle

Ingredients:


12 ripe healthy lemons


350 gms. Sugar


3 tsp. red chilli powder


1/2 tsp. cumin seeds


1/2 tsp. methi seeds


1/2 tsp. sesame seeds


1/8 tsp. asafoetida


1/2 tsp. turmeric powder


1 tbsp. salt 



Process:


Cut the lemons into quarters, remove all seeds. 
add the sugar,lemon pieces in a small grinder. 
Grind for little while, till lemons are crushed in coarse pieces. 
Remove into a clean dry glass bowl or wide mouthed jar. 
Add all other ingredients.
Mix well with a wooden ladle or fork. 
Cover the jar with clean dry muslin cloth. 
Sundry the whole pot for 4-6 days.in hot sunlight. 
Check to see is sugar has melted completely. 
Close lid tightly, and store in cool, dry place. 
Never use a wet spoon to remove pickle, to make it last. 

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quick tomato pickle

Ingredients:

500grams tomatoes(you can use diced plain tomatoes),


50grams chilli powder,


1/2sp.turmeric powder,


1/2sp.mustard seeds,


4-5drychillis,


1/4sp.ingu,


lemonsize tamarind, 


salt according to taste,


oil,


mustard powder(grind freshly)

Process:

cut tomatoes in to small pieces. heat oil in a frying pan.fry mustard seeds,dry chilli pieces,add ingu, turmeric powder. add tomato pieces, tamarind,salt cook until oil comes out with occasional stirring.finally add chilli powder and stir well. cool it and add mustard powder. tomato pickle is ready. goes very well with hot rice and ghee.

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Challa Mirapakayalu(green chillies with buttermilk)

Ingredients:


20 pieces of medium size green chillies


1/2 liter of sour buttermilk.


pinch of turmaric powder


salt to taste.

Process:


Take the sour buttermilk and add salt and turmaric powder and mix well and keep aside.


Wipe all the green chillies with a wet cloth and slit sideways with safty pin till the end. Don't separate and don't remove the stem or seeds inside and drop into the buttermilk. All the chillies should be dipped in buttermilk. Leave 2-3 days but shake everyday ups and down. On the 3rd day morning take all the soaked chillies from buttermilk and dry in hot sun and evening put them back into the buttermilk.Like that daily in the morning take out from the buttermilk and dry in the hot sun and put back into the leftover buttermilk in the evening till all the buttermilk absorbed. By now the green chillies change the color & look brownish (dry leaf color). Challa Mirapakayalu are ready to eat. Put them in an air tight container like vadiyalu. Whenever you want to eat fry in oil like vadiyalu and eat with daal rice, daals cooked with vegetables, sambar or with hot rice itself.

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Aloo Carrot Pickle

Ingredients:

3 number Carrots (Gaajar) 


1 number Cauliflower (Gobhi) 


1 cup Jaggery (Gur) 


3/4 tsp Red Chilli Powder (Pisi Lal Mirch) 


1/2 cup Salt (Namak) 


1 tbsp Turmeric Powder (Pisi Haldi) 


1 cup Vinegar (Sirka) 

Process:

Cut the carrots lengthwise into four, or six (if they are very thick). Cut lengths into 1 ½ inch stubs. Set aside. 


Separate the cauliflower florets. Break to halves if they are very big. They should match the size of the carrot pieces. 


Add in the red chilli powder, salt and turmeric powder. Toss well. Transfer to a clean dry bowl, Keep in the sun for 4 days. 


Heat vinegar in a pan until it gets warm. Add in the jaggery and stir. Heat until the vinegar is very hot, and the jaggery has melted. Cool to room temperature. Add to the sunned vegetables. 


Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 6 days. 


After 6 days mix well with a spoon. 

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Dosavakaya

Ingredients:

Yellow Cucumber - 500Gr


Mustard seeds powder 5 tsp


Dry chill powder - 5tsp


Salt - 6 tsp


Oil - 50 gr

Process:

Cut the cucumber(with peel) in to small pieces, add mustard seed powder, salt, dry chilli powder and oil stir well, kept in a dry container, It will very tasty with Hot rice with ghee.

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potato chops

Ingredients:

4-5 potatos

2 onion

chillis(as required)

salt

rawa

Process:
boil the potatos.
peel off the potatos and smash them and keep it in a bawl.
On the other side take onion and chillis cut it in to small pieces. Put this onion and chiili in to the smashed potato and mix it with salt.
Mix the entire stuff.
Now take rawa in a plate.
make round balls of the mixture and press on the rawa so that it it becomes flat make sure that it is thick enough.
Continue the same process till the stuff is over.
Take a pan and start frying it with little oil.
Make as many as u want....
HAPPY EATING:-):-)

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Tandoori Chicken Kebab

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cuttting of meat

Retail Meat Cutting Program at Thompson Rivers University

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COCONUT CHICKEN CURRY

Ingredients:




 
1/4 cup whole unsalted cashews 


1 pound skinless, boneless chicken breasts, cut into 1-inch pieces 


Salt To Taste


1/4 cup vegetable oil 


1/4 tsp black mustard seeds 


1/4 tsp cumin seeds 


1/4 tsp ground coriander 


1 tbsp curry powder 


1 medium onion, thinly sliced 


1 tsp finely grated fresh ginger 


1 garlic clove, minced 


1 (14 ounce) can unsweetened coconut milk 


1/4 cup frozen peas 


2 tbsp chopped cilantro


How to make chicken with coconut milk:


Preheat the oven to 350 degrees F.


Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

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BEGUN BHAJA

Ingredients:

 
mustard oil to fry 


1 tsp turmeric powder


salt to taste 


1 big size brinjals




How to make begun bhaja :

Wash and cut the brinjals into half inch round slices.
Apply salt and turmeric powder.
Heat up the oil in a pot to smoking point.
Take off heat, cool slightly and then reheat.
Fry the brinjal pieces till crunchy and brown.
Serve hot.

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ALUTUA

ngredients:


 
1 cup sugar


oil for frying 


1 tsp sida bi carbonate


1/2 kg sweet potatoes


9 - 10 raisins


1 tblsp ghee


1/2 cup refined flour


How to make alutua :


Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
Wash and boil the sweet potatoes with as little water as possible.
Drain.
Take off skin and fibre, if any, and mash.
Sieve the flour and the soda, rub in the ghee.
Mix in to the sweet potatoes.
Knead well.
In case the mixture feels soft, mix in a little more flour.
Make lime size crack free balls and stuff one raisin in each.
Heat up oil in a kadai.
When the oil begins to smoke, take off the heat, put in a few balls at a time.
Put on medium heat up again and fry till golden brown.
Remove and put the balls in the syrup and keep aside for a few hours.
Serve warm or cold.

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ALOO POSTO

Ingredients:


 
2 green chillies


5 - 6 medium potatoes


1/2 tsp sugar


1 tsp pure ghee


2 tblsp mustard oil


4 tblsp poppy seeds (khuskhus)


salt to taste 


1/2 tsp onion seeds (kalonji)




How to make aloo posto :

Take off and cut the potatoes into one inch sized pieces.
Keep them in water.
Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
Remove and grind to a fine paste.
Heat up mustard oil in a pot till it just reaches smoking point.
Remove, cool and heat up the oil again on medium heat.
Mix in kalonji and stir-fry briefly.
Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
Take off the lid, mix in salt, sugar and slit green chillies.
Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

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Vanilla orange juice

Ingredients:


6 cups Flavoured fatfree (vanilla)frozen yogurt 


4 cups 2% milk 


11/2 cups concentrat Orange Juice(Frogen) 


Fresh straw berry few 


Cherris few 


Dry fruits few 



Process:


Mix all the ingredients in a blender and process till smooth
Add chopped cherries straw berry and dry fruits.
serve cold.

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Strawberries Soda

 Ingredients:

1 cup Milk
10 Strawberries 
4scoops Vanilla ice cream 
Soda 



Process:

Take ripped starwberries and clean them. Blend the milk, strawberries and ice cream in a blender till it becomes smooth paste. Add soda to it and serve chilled.

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almond milk shake

Ingredients:


almonds - 6
sugar - 1 1/2 teaspoon
milk - 2 cups

Process:


soak almonds in water overnight,remove skin and grind along with sugar as granules,but not much paste.
mix to hot milk and serve hot.

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