Recipes

Dessert

  1. Gajar Halwa

     1 pound or 6 medium Carrots, scrapped and grated

    4 cups Milk, whole or 2%
    3/4 th cup Heavy cream
    3/4th cup Sugar
    6 tablespoons Almonds, ground
    1/2 teaspoon Cardamom powder
    3 tablespoons Pistachio nuts, coarsely crushed
    3 tablespoons Ghee, (optional )
     
    Put the grated carrots, milk and heavy cream into a deep, large, heavy saucepan. Bring it to a boil over high heat, stirring constantly. Reduce the heat to moderate and cook, stirring constantly until the mixture has reduced to about half its original volume and is thick enough to coat a spoon heavily.Stir in the sugar and cook for about 10 to 15 minutes. Reduce heat to low and add the almonds and the ghee and stir for a few minutes more.Remove the pan and stir in the cardamom. Decorate the top with the crushed pistachio nuts. Serve warm or at room temperature.

    Coconut Halwa

     2 cups freshly grated Coconut

    1 cup Milk
    2 cups Sugar
    4 tablespoons ghee
    1 teaspoon Cardamom powder
    2 table spoons sliced almonds
    A few strands of saffron
     
    Heat the milk till it begins to boil. Add the coconut. Lower heat and cook until all the milk has boiled down. Now add the sugar and ghee.  Now add the saffron and cardamom powder. Stir well.Decorate with almonds.

    Almond Kheer

     1 cup Condensed sweetened milk

    2 cups 2 % or Whole Milk
    1 cup Almond powder
    2 tablespoons Golden raisins
    1/2 teaspoon Cardamom powder
    A pinch of Saffron
    Sugar as needed

    Coconut Truffles

     Ingredients:

    1. Dried coconut flakes-2 ½ cups
    2. Condensed milk-1 tin
    3. Roasted almonds
     
    Method:
    1. Add condensed milk to the coconut flakes and mix well.
    2. Let it sit for 15 min. make small balls out of the mixture.
    3. Insert an almond inside each ball and roll again.
    4. Roll the balls in powdered coconut and arrange them on a tray.
    5. Keep them in the refrigerator for 4 hrs.
    Serve them cold.

    Peda

     Ingredients:

    1.Paneer – 2cups
    2.Milk powder- 1/6 cup
    3.Milk - 1/6 cup
    4.Sugar - 1/4  cup
    5.Butter (ghee) -1 1/2  tbsp
    6.Cardamom powder  - 1/4 tsp
    For Garnish:
    7.Pistachios – 1/2tbsp  sliced
    Method:
    1.Make the paneer with whole milk. For this recipe use 2 cups of milk.
    2.Heat the frying pan melt butter.
    3.Now add  paneer,milk and  milk powder. Mix it well.
    4.Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. .This is known as khoya.
    5.Transfer the khoya into a bowl and let it cool off.
    6. Mix the sugar and cardamom powder into the khoya and knead it for about a minute until it become soft dough. 
    7. Divide the mix into  equal parts and roll them into small balls. Lightly press it down so it looks like a patty.
    8. Decorate few pieces of pistachios on every peda.
    Serve at room temperature.
     

    Rice Kheer

     Ingredients:

    1.milk- 1.5litres
    2.Condensed milk -200ml
    3.Cardamom crushed -3
    4.Rice – 1cup
    5.Pinch of saffron
    6.Pistachios sliced-2tbsp
     
    Method:
    1. Take 1.5 Liter of Full Milk , add powder of 3 green cardamoms and keep it to boil 
    2. Take  rice, Wash it and soak in water till the milk boils fully. 
    3. Add the rice in milk and let it cook till the rice gets properly cooked and the milk becomes viscous. 
    4. Keep on stirring after every 4-5 minutes to avoid the milk to stick in the pan 
    5. Add saffron to add color and taste. 
    6. Turn off the stove and immediately add 200 ml of condensed milk ( add condensed milk according to your taste) 
    7. Garnish with pistachios,raisins or any dry fruit as per requirement
     

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Curries

  1. Butter Chicken

     Chicken - 900 gm

    Onion(big) - 4 nos
    (finely chopped)
    Tomato(big) - 4 nos
    (finely chopped)
    Ginger - A small piece
    (cut into long and thin strips)
    Turmeric powder - A pinch
    Chilly powder - 1/4 tsp
    Capsicum(big) - 1 no
    (cut into square pieces)
    Cashew nuts - 10 nos
    Fresh Cream - 1 tin(Nestle)
    Butter - 4 tbsp
    Salt - As required
    Coriander leaves for garnishing
     
    Grind cashewnuts to a smooth paste.Heat butter in a pan.Saute onions in it, till transperent.Add tomatoes and saute till they are soft.Add ginger and mix well.Add turmeric and chilly powder and mix well.Add chicken, salt and mix well.
     
    Close the lid and cook.When it is half cooked, add capsicum.)Add cashewnut paste.Finally, add fresh cream(whipped well with a spoon).Garnish with coriander leaves.

    Chettinad Chicken Curry

     Chicken - 1 kg

    Ginger-garlic paste - 1 tbsp
    Onion - ｽ kg
    Tomato - ｽ kg
    Chilly powder - 1 tsp
    Coriander powder - 1 tsp
    Turmeric powder - 1 tsp
    Cumin seeds(Jeerakam) - 2 tsp
    Peppercorns(Kurumulaku) - 1 tsp
    Aniseeds(Perinjeerakam) - 1 tsp
    Cardamom(Elakka) - 2 nos
    Cinnamon(Karugapatta) - A small stick
    Nutmeg(Jathikka) - 1 (grated)
    Curry leaves - A few
    Oil 
    Salt - As reqd
     
    Roast curry leaves and grind. Roast cumin seeds, pepper, aniseeds, cinnamon, cardamom and nutmeg and powder them.Heat oil in a pan.Saute onions, ginger-garlic paste, chilly powder and coriander powder and fry well. Add tomato and stir fry for few minutes.Add chicken, salt and turmeric powder.Allow it to cook on a low flame. When chicken is almost done, add the ground spices powder and curry leaves.

    Cauliflower Masala

     Cauliflower - 1 no

    Onion(big) - 1 no
    Tomato(medium) - 1 no
    or 2 small ones
    Green peas - 1/4 cup(optional)
    Turmeric powder - 1/2 tsp
    Chilly powder - 1/2 tsp
    Coriander powder - 3/4 tsp
    Ginger paste - 1/4 tsp
    Garlic paste - less than 1/4 tsp
    Salt - As reqd
    Oil - 1 tbsp
     
    Wash the cauliflower florets well. Cook it with enough water, turmeric powder, chilly powder and salt for 5 mins on a medium flame. Do not over cook it bcoz that will make the florets break into very small pieces.Remove from flame.Depending on the quantity of gravy you want, drain off the excess water from the vessel.Heat oil in another pan.Add onions and saute.Add ginger paste, garlic paste and saute till the onions become transparent.Add a little bit turmeric powder, chilly powder, coriander powder and salt.Mix well.Add tomato slices and cook, till they blend well.Add green peas along with half cooked cauliflower. Cook for 2 mins.

    Bhindi Tomato Curry

     Ingredients:

    Bhindi -  15
    Coconut oil  - 3tbsp
    Onion chopped – 2
    Tomatoes chopped – 3
    Water – 1 ½ cup
    Salt to taste
     
    Grinding:
     
    Shredded coconut – 1cup
    Garlic -4
    Coriander powder – ½ tbsp
    Red chilli powder – 1 ¼ tbsp
    Fenugreed powder – ¼ tsp
    Turmeric powder – ¼ tsp
     
    Method:
    Heat a pan and sauté coconut and garlic cloves till they are light golden brown in colour.
    Add chilli powder, coriander powder and turmeric powder and sauté for another2 min.Switch of the flame.
     Grind the sautéed ingredients into a fine paste.
    Heat some oil in a pan and sauté pieces of bhindi till the slightly change in colour.
    Add chopped onion and fry for another few min.
    Then add coconut paste and chopped tomatoes and fry for another few min.
    Add water and salt. Let it cook for sometime.
    Switch of the flame and garnish with fenugreek powder.
    Serve hot with roti, rice or appam.
     

    Malabar Chicken Curry

     Ingredients: 

    Medium chicken pieces -20
    Green chillies – 3 nos slit lengthwise
    Finely chopped ginger – 2 tbsp
    Chopped onion – 4medium size
    Kasmiri chilli powder – 1 ½ tbsp
    Turmeric – ½ tsp
    Coconut milk – 1 ½ cup
    Cashewnut – 50 g(made into a fine paste)
    Tomatoes chopped – 2medium size
    Coconut oil – 2tbsp
    Curry leaves
    salt to taste
    vinegar – 1tsp
    cinnamon – 1medium size
    cardamom -3
    cloves-2
     
    Method:
    1. Heat coconut oil in a pan ,add whole garam masalas, chopped ginger and sauté.
    2. When colour slightly changes, put green chillies and onion and sauté again.
    3. Add curry leaves fry for few min then add turmeric and chilli powder .
    4. After 3min add chicken pieces mix with the masalas.
    5. Add required salt, vinegar ,1/2 cup coconut milk and close the lid.
    6. When the chicken pieces are 3/4th done add tomatoes and close the lid so that the chicken gets cooked fully.
    7. Now add rest of coconut milk and cashe paste and after few min gravy thickens.
    8. Switch of the flame.
    9. Garnish with curry leaves.
    Serve hot with roti or rice.
     

    Aloo Gobi

     Ingredients:

     1.Cauliflower (cut into small florets) – 1cup
     2.Potatoes (cubed )- 1big
     3.shredded ginger – 1/4inch
     4.Coriander powder  - 1 ½ tsp
     5.Turmeric  - 1/8tsp
     6.Cayenne pepper  - 1/8tsp
    7.Water – 1 ½ tbsp
    8.Oil – 1 1/2tsp
    9.Pinch of Asafetida 
    10.Cumin seeds  - 1/8tsp
    11.Green chilies, slit lengthwise - 1
    12.Bay leaves - 1
    13.Salt (to taste)
    14.Amchoor – ½ tsp
    15.Chopped cilantro 1 1/2tbsp
    16.Water as needed
     
    Method:
    1.In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric,  water to make a paste.
    2.Heat the oil in a pan. 
    3.Add asafetida and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    4.Next, add the spice paste and stir for a minute until spices start leaving the oil.
    5.Add cauliflower, potatoes,  water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
    6.Lastly, add amchoor and fresh cilantro . Mix well and cover for a minute. Adjust the salt to your taste.
       Serve hot with roti.
     

     

    Dhokla

     Ingredients:

    1.Semolina  - 1 cup 
    2.Yogurt – 1 cup
    3.Water  - 1/4 cup
    4.Salt - 1/4 tsp
    5.Lemon juice - 2 tsp
    6.Pinch of turmeric 
    7.Green chili finely chopped - 1
    8.chopped cilantro  - 2 tbsp
    9.Eno’s fruit salt  - 1 tsp
    For seasoning:
    10.Oil - 2 tbsp
    11.mustard seed - 1/2 tsp
    12.Sesame  seeds (white) – ½ tsp
    13.Green chillies – 2chopped
    Method:
    1.Mix the semolina, yogurt, salt, lemon juice, green chili, and cilantro together in a bowl and make a smooth batter; add more water if needed.
    2.Mix well so that no lumps are formed and the batter is of pouring consistency.
    3.Allow batter to rest for an hour.
    4.Grease the  round cake pan .
    5.In the saucepan heat about one cup of water on medium high heat. 
    6.After water is boiling, turn down the heat to medium.
    7.Add fruit salt (Eno) to the batter, and mix well. 
    8.Pour batter into a greased cake pan.
    9.Next place cake pan into the saucepan over the cake rack.
    10.Cover the saucepan. Steam for about 10 minutes on medium heat.
    11.Check with a fork. If the fork comes out clean, dhokla is ready.
    12.Turn of the heat and remove the cake pan from saucepan.
    13.Let it cool, then cut into square shapes.
    Prepare the seasoning:
    1.Heat the oil in a small pan on medium heat.
    2.Add mustard seeds after seeds crackle add sesame seeds and  green chili stir for few seconds.
    3.Pour seasoning over the Dhokla. Serve with green chutney.
     

    Mutton Curry

     Ingredients:

    1.Mutton:500gm
    2.Onion  -  2
    3.Tomatoes  -  2
    4.Ginger& Garlic Paste  - 3 tbsp
    5.Oil  - 5 tbsp
    6.Cinnamon stick  - 1 inch
    7.Cloves  - 3
    8.Bay leaves  - 2
    9.Fennel seeds - 1 tbsp
    10.Turmeric Powder - 1tsp
    11.Curry leaves  - 8nos
    12.Red Chili Powder  - 1/2 tbsp
    13.Coriander powder  - 1 tbsp
    14.Black Pepper  - 2 tbsp ( according to your spice level)
    15.Coriander leaves ( for garnishing)
      
     Method Of Preparation:
    1.Heat oil in a pan add onions sautee till it becomes soft and translucent .
    2.Add tomatoes and fry them all together for about 5 minutes .
    3.Remove them from heat and let it cool for few minutes.
    4.Grind them into a smooth paste. 
    5.Heat 3 tbsp of oil in a pan, add the ground paste and fry  for 2 to 3 minutes.Then  add the ginger & garlic paste .
    6.After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
    7.Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
    8.Stir it well so that all of the ingredients mix together and close the lid of the pan.
    9.Once the mutton gets cooked remove from heat and keep it aside.
    10.Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seeds and curry leaves. After the seeds sputter add the cooked gravy in to it . Boil it for a few minutes .
    11.Remove from heat.
    12.Garnish it with coriander leaves.
    Serve hot with roti or rice.
     

    Prawn Malabar Curry

     Ingredients:

    1. Coconut oil - 1 tblsp
    2. Whole green cardamom pods -  5
    3. Cloves- 6
    4. Cinnamon sticks - 2
    5. Onions, finely chopped - 2
    6. Garlic, finely chopped - 15 cloves
    7. Ginger paste - 1 1/2 tsp
    8. Green chilies, finely chopped - 2
    9. Ripe tomatoes, pureed - 2
    10.A bunch of curry leaves
    11.Coriander powder - 2 tsp
    12.Turmeric powder- 1/2 tsp
    13.Red chili powder - 1 tsp 
    14.Coconut milk - 1 cup
    15. Cream - 2 tblsp
    16.Salt to taste
    17.1 kg prawns, shelled and deveined
     
    Method:
     
    1.Heat the coconut oil in a wok and add the whole spices like cinnamon, cardamom and cloves. 
    2.Once they start spluttering, add the chopped onions and fry till they become golden in color. 
    3.Now add the garlic, ginger paste, green chilies and curry leaves and fry for some more time. 
    4.Now add the tomato puree and mix well. 
    5.Saute for 2 minutes, add in all the ground spices, salt and saute till you can see oil separating over the mixture. 
    6.Add the prawns to the mixture and stir for two minutes. 
    7.Add in the coconut milk and boil on low heat for five minutes. 
    8.Stir in the cream and serve hot with rice or chappati. 
     

    Praws Thoran

     Ingredients:

    1.Shrimps- 2 lb
    2.onions- 1/2 cup
    (cut in half or quarters )
    3.Water - 1/2 cup
    4.Salt - As reqd
     
    For cooking shrimp you need:-
    5.Turmeric powder - 1 tsp
    6.Chilly powder - 1 tsp
    8.Garlic pods(minced) - 7 nos
    Grinding:-
    9.Grated coconut - 1/2 cup
    10.Chilly powder - 2 tsp
    11.Green chilli- 3nos
    12.red onion small-4nos
    For seasoning:-
    13.Mustard seeds - 1 tsp
    14.Coconut oil - 2 tbsp
    15.Dry red chillies- 5 nos
    17.Curry leaves - 1 sprig
     
    Method
     
    1)Clean the shrimp and if you want u cut the shrimp into halves depending on the size of the shrimp.
     
    2)To the shrimp, add the ingredients mentioned (5-8) r and cook the shrimp for 15 - 20 mins.
     
    3)Meanwhile,  coarsely grind the ingredients mentioned (9-12) in a blender and keep aside.
     
    4)Once the shrimp is cooked,  add the coarsely grinded ingredients and let the shrimp cook slow in this dry gravy for 5 - 10 more minutes.
     
     Once you feel that the shrimp is cooked well and the masala is well absorbed in 
     
    5)Heat oil in a pan .
    6)Splutter mustard seeds and saute with red chillies , curry leaves and onions.
     
    7)Add the saute to the cooked shrimp.
    Serve hot with rice.
     

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Side Dishes

  1. Shrimp Kerala style

     Jumbo shrimps- 1 lb

    Chilly powder - 2 tbsp
    Turmeric powder - 1/4 tsp
    Coriander powder - 1/4 tsp
    Pepper powder - 1/2 tsp
    Lime juice - 1 tbsp
    Salt - 1/2 tsp
    Oil - enough to shallow fry
    Water - if needed to make paste
    Curry Leaves - A few
     
    1. Mix together all the powders along with the lime juice and a little water. 
     
    2. Marinate the shrimps with the above for 30 mins.
     
    3. Heat oil in a pan or a kadai. 
     
    4. Add curry leaves and immediately, add the marinated shrimps.
     
    5. Fry, till done or crispy. 
     
    6. Serve with steamed rice.

    Mothers Chicken Fry

     Chicken - 1 kg

    Lemon - 1 no
    Turmeric powder - 1/2 tsp
    Chilly powder - 1 tsp
    Coriander powder - 1/2 tsp
    Garam masala powder - 1 tsp
    Onion - 1 no
    Tomato - 2 nos
    Green chillies - As reqd
    Salt - As reqd
    Sugar - A pinch
    Food colour(Red) - A pinch
    Curd - 3 tsp
    Oil - 4 tsp
    Coriander leaves for garnishing
     
    1. Clean the chicken well and cut it into medium pieces. 
     
    2. Marinate the chicken with all the above ingredients(except oil) for 2 hrs.
     
    3. Heat oil in a pan or a kadai.
     
    4. Add all the ingredients and fry it on high flame for 5 mins.
     
    5. Simmer it and let it cook for 30 mins.
     
    6. Once the chicken is cooked well, switch off the flame.
     
    7. Garnish with coriander leaves.
     
    8. Serve with rice or roti.

    Chettinad chicken Fry

     Chicken - 1 kg

    Ginger paste - 1 tbsp
    Garlic paste- 1 tbsp
    Kashmiri chilly powder - 1 tbsp
    Egg - 1 no
    Lemon juice - 1 tsp
    Turmeric powder - 1/4 tsp
    Garam masala powder - 1 tsp
    Onion(medium) - 1 no
    (chopped)
    Corn flour - 2 tbsp
    Gram flour - 1 tbsp
    Green chillies - 2 nos
    (chopped)
    Curry leaves - A few
    Salt - As required
     
    1. Cut the chicken into small cubes and clean well.
     
    2. Rub the chicken pieces with lemon juice, chilli powder, salt, turmeric powder, ginger paste, garlic paste, beaten egg, garam masala powder, corn flour, gram flour and keep it aside for atleast 1 hr.
     
    3. Heat oil in a kadai and deep fry the marinated chicken pieces till golden brown.
     
    4. Heat 2 tbsp oil in a pan.
     
    5. Add chopped onion, chopped green chillies, curry leaves and saute well.
     
    6. Add this to the fried chicken and mix well.
     
    7. Chettinad chicken fry is ready to be served

    Egg Masala

     Ingredients :

    1.Eggs,( hard boiled) - 4 large
    2.Onion, finely chopped -1 
    3.Tomato, finely chopped 1 
    4.Cumin seed -1 tbs
    5.Chilly powder -1 tsp
    6.Garlic cloves, finely chopped -4
    7.Ginger, finely chopped -1 tbs
    8.Coriander powder - 1 tsp
    9.Chopped cilantro -2 tbs 
    10.salt
    11.pepper – 1/4tsp 
    12.oil
    Method:
    1.Hard boil the eggs and peel off the shells.
    2.In a deep pan, heat some oil and saute the boiled eggs for a while.  keep them aside.
    3.In the same pan, add some more oil(if required) and saute ginger, garlic and cumin seeds   for two minutes.
    4.Add onions, season with some salt and pepper and cook till onions are translucent.
    5.Now, add the tomatoes to it and cook for another few minutes.  
    6.Transfer the whole content to a mixer and grind it to a thick gravy.
    7.Pour them back to the same pan and add coriander powder, chilly powder and cook it for some more time.
    8.Add the boiled eggs to the gravy and pour some water. Then, let it cook for another couple of minutes.
    9.Garnish with chopped cilantro and serve it hot with layered paratha or any bread of your choice
     

    Puri

     Ingredients:

    1.Atta (Whole Wheat Flour -1cup
    2.All purpose flour -2 tbsp
    3.Water - approx 80 ml, depends on consistency
    4.Salt -1/4 tsp
    5.Chilli Powder - 1/4 Tsp
    6.Oil -1/2 Tbsp (also additional oil is required to deep fry)
    7.Ajwain Seeds (Carom Seeds)    -1/4 tsp
     
    Method:
    1.Mix together all the ingredients in a bowl. 
    2.Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth and add oil if required.  Cover, let it rest for at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out. 
    3.Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan.  
    4.Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
     

    Palak Paneer

     Ingredients:

    1.Onion - 50 Gms
    2.Palak  -5 bunch (Spinach)
    3.Ghee - 1 TBSP (clarified butter)
    4.Lemon - Few drops
    5.Diced Tomatoes       -2 Tablespoon
    6.Chat Masala - 1/4 Tsp (this is a mix of spices)
    7.Dhania Powder     -1/2 Tsp (Coriander Powder)
    8.Jeera Powder - 1/2 Tsp (Cummin seeds)
    9.Turmeric powder - 1/4 Tsp 
    10.Kasuri Methi - 1/4 Tsp  (This is dry leaves of Fenugreek)
    11.Cashew - 5-6 pcs
    12.Garlic (Chopped)       - 1/4 Tsp
    13.Garlic Pods - 2
    14.Paneer - 50-60gms (Cottage Cheese)
    15.Green Chillies - 3
    Method:
    1. Take bowl of water, add Chopped palak, 2 Green Chillies, 5 pieces of cashew nuts and boil it for a few minutes. Filter the water out and grind it in a mixer till it becomes a smooth paste.
    2.Cut cottage cheese into small cubes approximate 1cm X 1cm size. Deep fry the cubes in oil, drain it out of the oil and dip it in water briefly. 
    3.Take oil in a fry pan add garlic and 1 chopped green chilli and lightly fry. Add onion and fry it a bit and add tomatoes.
    4. After it is a bit fried add the palak paste  and add Jeera powder, Dhania powder, Turmeric powder, Kasuri Methi, Ghee, Chat masala and the fried paneer cubes and let it cooke for some time. 
    Curry is ready to serve.
     

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Snacks

  1. Basic Dosa

     2 cups long-grain white rice

    1 cup urad dal
    3/4 teaspoon salt
    1/2 cup vegetable oil
    Soak the rice, urad dal,in water to cover for 3 hours. Rinse under running water and drain. Transfer to a food processor fitted with the steel blade, and grind to a smooth, yet thick batter. Set batter aside, and let it ferment overnight at room temperature.
     
    Add salt and a little water if necessary to thin batter. Heat griddle on high or upto 350 degrees. Sprinkle hot griddle with water.  Wipe clean with half an onion dipped in oil.
     
    Using a ladle, pour a laddleful of batter onto grill. Now, quickly, using the bottom of the laddle, spread the batter from the center inside out in continuing circles as much as you can without applying much force...into about a 16-inch oval . Cook until the surface bubbles and the bottom is golden brown, 1 to 1 1/2 minutes. Drizzle a  little oil over the dosa and increase the flame. Once you see the edges are golden brown turn it over and fry little more and take it out using the spatula. Serve hot with Chutney.
     
    You can make alterations to this by having many kind of fillings

    Masala Dosa

     
    1 Boiled potato mashed
    5 Curry Leaves
    1/2tsp Mustard seeds
    1/4onion chopped
    A pinch of turmeric
    10 Cashewnuts
    1tsp oil
    Salt to taste
     
    Pour oil in a pan .Splutter mustard seeds and add curry leaves and when they start crackling add onion ,turmeric powder and cashewnuts and stir fry till onion becomes translucent.Add the mashed potatoes and salt and stir well till done.
     
    Place this in the centre of the crepe and fold the crepe from both sides.

    Vada

     1 cups black gram dal (Udad Dal)

    21/2 tsp. salt 6 chopped green chillis or according to your taste
    1 tsp chopped ginger
    12 curry leaves (Kadi patta)
    4 tbsp. coconut
    Oil to fry
     
    Soak dal for 4-5 hours. Drain and grind dal with 1-4 tbsp. of water at a low speed for 45 seconds. Stir the mixture in between grinding the paste. Add remaining ingredients and mix well. To make the vadas. Make sure you have wet hands. Take a spoonful of the mixture. Shape into rounds and make a hole in the centre. Slip from the side of the pot into hot oil and fry until golden brown. 

    Samosa

     For the Pastry
    1 1/2 cups all purpose Flour
    1/4th cup oil
    1/8th cup water
    Salt 1 teaspoon 
    Red Chili powder 1/4 th teaspoon
    For the filling           
     
    4 medium Potatoes, boiled and mashed coarsely
    1/2 cup green Peas, cooked 
    1/2 tsp Garam Masala
    1/4 tsp Pepper
    Salt to taste or 1 teaspoon 
    1/4 tsp Red chili powder
    1 tsp Dry Mango Powder or Amchur
    1/2 tsp Cumin powder
    3 Tablespoons Oil
    1/2 Cumin seeds
    A pinch of Asafoetida
    1 finely chopped Green Chili
    1 teaspoon lemon juice
    Oil for frying
     
    First make the filling. Heat oil and season it with cumin seeds, Asafoetida or "Hing" and finely chopped green chilies. Then add the mashed potatoes and the peas.
     
    Now put in all the masalas like the garam maslala,  pepper, red chili powder, dry mango powder and cumin powder. Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well. Then remove and keep aside. Let it cool. 
     
    Now make the pastry. Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.
     
    To put the Samosa together
     
    Cut the pasrty dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter.
     
    Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water.  then take one semi circle and fold it in a shape of cone . 
     
    Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel. 
     
    Heat oil  and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown. 

    Banana Puri

     Ingredients:

    Banana(ripe)-1

    Sugar-1/2 cup

    Butter-1tbsp(melted)
     
    Almonds coarsely ground – 18
     
    Coarsely ground cardamom -1/8 tsp
     
    Whole wheat flour-3/4 cup
     
    Pinch of salt
     
    All purpose flour- 3/4 cup
     
    Oil for frying
     
     Method:
     
    Mash the banana and add all the ingredients except oil and make a soft dough.
     
    Cover the dough and keep it for 2 hours.
     
    Divide the dough into small balls.
     
    Roll each ball into 2 inch diameter .
     
    Heat oil in a frying pan.
     
    Deep fry the banana puris.
     
    Serve them hot or at room temperature.

    Dum Aloo

     Ingredients:

    1.Potatoes-4
    2.Oil -2tbsp
    3.Sesame seeds-1tbsp
    4.Cumin seeds 1tsp
    5.Asafoetida – 1/8 tsp
    6.Red chillies-4
    7.Gram flour- 1tbsp
    8.Yoghurt-1/4cup
    9.Green chilli-2
    10.Ginger -1/2inch
    11.Coconut powder-1tbsp
    12.Coriander powder- 1tbsp
    13. fennel powder – 1tbsp
    14.Red chilli powder-1/2tsp
    15.Turmeric powder-1/2tsp
    16.Garam masala-1/2 tsp
    17.chopped cilantro-2tbsp
    18.salt according to taste
    19.oil
     
    Method:
    Peel and cube the potatoes into 1 inch cube.
    Heat oil and fry the potatoes.Fry them on medium heat so that they get cooked.
    Keep the potatoes aside .
    Dry roast the sesame seeds till they become light brown in colour.
    Grind sesame seeds, coconut powder, ginger  green chillies and water to a fine paste.
    Add coriander powder red chilli powder, turmeric powder, fennel powder and  yoghurt to sesame and coconut paste.
    Take  some oil in a pan and heat it.
    Add cumin seeds, when it splutters add asafetida,gram flour and red chillies and dry roast for few minutes.
    Now add the prepared paste to it and stir fry for sometime.
    Oil starts leaving the sides of the pan, add  fried potatoes and stir for sometime.
    Add 1 cup of water to it and cover the pan.let it cook for 8 min.
    Garnish with garam masala  and cilantro. Turn off the heat.
    Serve hot with roti.

    Baingan bharta

     Ingredients:

    Medium size egg plant-1
    Chopped green bell pepper -1/4 cup
    Ginger –small piece
    Green chili-1
    Tomatoes-2
    Cumin seeds -1tsp
    Pinch of asafetida
    Coriander powder-1tsp
    Chilli powder-1/4 tsp
    Turmeric powder-1/4tsp
    Garam masala-1/4tsp
    oil-4tbsp
    Chopped cilantro-2 tbsp
    Salt to taste
     
    Method:
    Microwave the egg plant for 9 min.
    Peel of the Skin of egg plant and chop it into small pieces.
    Grind green chilli, ginger and tomatoes into a fine paste.
    Heat oil in a pan.Add cumin seeds.
    As cumin seeds splutters add asafetida and sauté for few min.
    Add tomato paste ,bell pepper and cook for sometime.
    Add turmeric powder, coriander powder, chilli powder and stir for 4 min before adding the egg plant and salt.
     Keep on mashing the egg plants for nearly 6 min .
    Add garam masala and cilantro,sauté for few min and turn off the heat.
    Baingan bharta is ready to serve.
     

    Peas Masala

     Ingredients:

    1.Green Peas - 2cups
    2.Tomato Puree - 6tbsp
    3.Onion - 1 
    4.Ginger Garlic paste - 1tsp
    5.Green Chilli paste - 2tsp
    6.Coconut Milk - 2tbsp
    7.Garam Masala - 1/2tsp
    8.Kasoor Methi  - 1/2tsp
    9.Chat Masala - 1/2tsp
    10.Salt to taste 
    11.Oil - 2tbsp
    12.Coriander leaves chopped  - 3tbsp
    Method:
    1.Heat 1tbsp of oil in a pan. Saute chopped onions until they turn golden color. Remove from fire and allow it to cool. Grind them to a smooth paste.
    2.Now heat remaining oil in the same pan.
    3. Add onion paste, ginger garlic paste, green chilly paste and saute for 5minutes.
    4.Add tomato puree, garam masala and chat masala. Mix well and fry for 10minutes.
    5.Add coconut milk and mix well. Cook for 5minutes.
    6.Now add fresh green peas, 1/2 cup of water, salt and mix well and close with lid. Cook for 10minutes in low flame or until the gravy thickens.
    7.Finally add kasoor  methi and mix well.
    8.Garnish it with coriander leaves .
    Serve hot with chapati , roti or puri.
     

    Paneer Chilli

     Ingredients:

    1.Paneer - 125 gm 
    2.Corn flour - 1½ tbsp 
    3.Maida - 1½ tsp 
    4.Green chillies(cut into thin & long strips) – 5 nos 
    5.Garlic Cloves – 5 nos 
    6.Capcisum chopped-1 
    7.Carrot chopped-1 
    8.Spring Onions 
    9.Salt - 1 tsp 
    10.Ajinomoto - ¼ tsp 
    11.Vinegar - 1½ tsp 
    12.Sugar - ¼ tsp 
    13.Black pepper - ¼ tsp 
    14.Soya sauce - 2 tsp 
    15.Tomato sauce - 2½ tsp 
    16.Chilly sauce - 1 tbsp 
    17.Oil for deep frying 
    Preparation Method
    1)Make a thin paste of maida, corn flour and 1/2 tsp of salt.
    2)Cut paneer into small square pieces. Dip them in the paste and fry till they become golden brown in color.
    3)Heat 2 tbsp. of oil and fry green chillies and garlic capsicum,carrot,onion.
    4)Add salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar and 2 tbsp. of water.   .
    5)Add Paneer pieces and mix well.
     

    Gobi Manchurian

     Ingredients :

    For frying:
    1medium cauliflower cut into small florets
    2 cup all purpose flour
    3.1/2 cup corn flour or corn starch
    4.1tsp grated ginger
    5.1tsp grated garlic
    6.1tsp chilly powder
    7.salt
    8.pepper
    9.oil
    For sauce:
    1. Green onions, finely chopped  -1/2 cup 
    2. Ginger, very finely chopped – ½ cup
    3.Garlic, finely chopped -3
    4.Green chillies, finely chopped (optional) -2
    5.Chilli paste – 2tsp
    6.Sugar - 2tbs
    7. tomato sauce -2 tbs
    8. corn flour or corn starch -1 tbs  
    9.Dark soy sauce - 2tbs
    10. white vinegar -1 tsp
    11. salt
    12.oil
    Method: 
    1.Boil the florets in a deep pan with water and some salt for sometime..
    2.Drain the water and dry rub the florets with a paper towel. Keep them aside.
    3.In a big bowl, mix flour, ginger, garlic, chilly powder, salt and pepper.
    4.Add some water to the bowl and make the batter just thick enough to coat the florets.
    5.Heat enough oil in a pan to deep fry the florets.
    6.Dip the florets in the batter,  deep fry them. .
    7.Once the florets are fried, keep them in a paper towel to drain the excess oil
    8.In a pan, heat some oil and add garlic and ginger.
    9.Next, add green onions, chopped green chillies, sugar and cook for about 3 minutes.
    10.Then, add the l chili paste, soya sauce, vinegar, tomato sauce and salt . Mix it properly and let it cook for another 2 minutes.
    11.Take a cup of water and mix corn flour in it.
    12.Add the corn flour mixture to the pan and make a thick sauce.
    13.Finally, add the fried florets and make sure that the sauce properly coats all the florets. Let it cook for another 2 minutes .
    14.Before serving, garnish it with some finely chopped green onions.
     

    Chilli Bhaji

     Ingredients :

    1.long green chillies -4
    2.Onion -1
    3.Cilantro, finely chopped -1 cup
    4.Garlic -2 cloves
    5.Ginger paste -1 tbs
    6.Chickpea flour/besan -1/4 cup
    7.Cumin powder -1 tsp
    8.salt
    9.pepper
    10.oil
    Method:
    1.Make a slit on the peppers and remove the seeds slowly .
    2.Make onion, cilantro, garlic and ginger to a coarse paste.
    3.Then, add  salt, pepper and cumin powder to the onion mixture.
    4.Brush some oil on the peppers and stuff them with the  mixture.
    5.Mix the chickpea flour with some water and make a thick batter.
    6.In a pan, heat enough oil to deep fry.
    7.Dip the peppers in the batter .
    8.Fry them  until it’s slight golden brown in color.
    Serve them hot.
     

    Chicken Roll

    Ingredients:
    1.Chicken cubes -150 gm
    2.Onion -1/4 of abig onion
    3.Capsicum -1/2
    4.Ginger - 5gm 
    5.Oil - 25 ml 
    6.Salt - 1/4 Teaspoon
    7.Chilli Powder -1/4 Teaspoon
    8.Pepper - 1/4 Teaspoon
    9.Dhaniya powder   -1/4 Teaspoon (Coriander Powder)
    10.Garam Masala    - 1/4 Teaspoon ( mix of spices)
    11.Haldi           -1/4 Teaspoon ( Turmeric)
    12.Ketchup        - 1/2 Tablespoon
    13.Coriander        -1 Stick
    Method: 
    1.Marinate small chunks of chicken in chilli powder, Dhaniya powder and salt for an hour or two.
    2.Pour oil in a frying pan and heat till it reaches temperature enough to fry. Fry ginger for a few seconds and then add onion and capsicum, fry it till the onion is lightly fried. Add the marinated chicken and fry it a bit more. Add all the rest of the spices and stir fry.
    3.Toss the tortillas in a frying pan. Spread the tortillas, put the filling and roll it.
     

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Rice and Nan

  1. Saffron Buttered Rice

     Basmati rice 2 cups  (Available at IndoShopu Amazon Shop)

    Ghee / oil 3 table spoons
    Bay leaf 2 number
    Salt 1 1/2 teaspoons
    Water 4 cups
    Saffron two pinches
     
    Wash the rice in luke warm water, drain water and soak for 20 minutes. Heat the ghee on medium heat, add the bay leaf, sauté for a minute. Add the rice and sauté .  Now add the water, saffron and the salt. Boil till almost all the water has evaporated, cover and reduce heat to low and cook for another 10 minutes. The rice should be fluffy.  Serve hot.

    Nan

     4 cups All purpose flour

    1 teaspoon Baking powder
    1/4th teaspoon Baking soda
    1  teaspoon of Salt
    1 Egg, beaten
    6 Tablespoons plain Yogurt (room temperture)
    3 Tablespoons Butter or ghee, melted
    About 1 Cup of luke warm milk
     
    Sift flour, baking powder, baking soda and salt together in a bowl.
     
    Stir in the beaten egg, yogurt and 2 tablespoons of the butter or ghee. Gradually stir in enough milk to make a soft dough.  Knead well. Cover with a damp cloth and place in a warm place for 2 hours. 
     
    Preheat oven to 400 degrees F. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces.
     
    Roll each piece into a ball then into ovals about 6 to 8 inches long. Grease a baking sheet with oil.  Brush both the sides of the rolled out Naan with oil. 
     
    Bake for 6 to 10 minutes until puffy and lightly golden brown. The bread puffs slightly, lightly browns on the sides. 

    Lemon Rice

     Ingredients:

    1.Basmati rice cooked -2cups
    2.Urad dal -1tsp
    3.Mustard seeds -1tsp
    4.Cumin seeds -1/2tsp
    5.Channa dal -1tsp
    6.Peanuts -1tbsp
    7.Cashewnuts -1tsp
    8.Few curry leaves
    9.Dry red chillies -2
    10.Green chillies slit -2
    11.Grated ginger – 1/2tsp
    12.Turmeric powder – a pinch
    13.Salt as required
    14.Lemon juice – 1tbsp
    15.Asafoetida –a pinch
    16.Oil – 2tsp
    17.Coriander leaves to garnish
     
    Method:
    1.Heat oil in a pan.
    2.Splutter mustard seeds and cumin seeds. Add red chillies, channa dal, urad dal, peanuts, cashew nuts, curry leaves and green chillies. Saute them on low to medium flame till nuts turn golden in color. 
    3.Add a pinch of turmeric powder, asafoetida, grated ginger and lemon juice. Add salt at this time.
    4.Now add cooked rice and mix everything well. Garnish with coriander leaves and fresh lemon slices. Serve with raita or pickle.
     

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Meat Grills

  1. Tandoori Chicken

     This is an excellent food to take to a outdoor barbeque party!!

     
    One Chicken whole (approximately 3 lbs.)
    1 ½ teaspoon Salt
    1 teaspoon Red chili powder
    4 -6 tablespoons Lemon juice
    1/4 cup, melted Butter for basting
    For the marinade:
     
    6 -8 Tablespoons Yogurt
    2 Tablespoons Heavy cream
    3 teaspoons Ginger paste
    3 teaspoons Garlic Paste
    1 teaspoon Cumin Powder
    1 -2 teaspoons Garam masala (Curry Powder can also be used)
    ½ a teaspoon Saffron (optional if unavailable)
    Red and Orange color few drops each
    1. Clean the chicken. Remove the skin. 
     
    And make deep incisions to the bone with a knife, (approximately 2 to 3 inches apart on the entire chicken). Make a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly. Keep aside for 15 minutes.
     
    2. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub this marinade over the chicken. Keep aside for 4 hours.
     
    3. Preheat the oven to 400 degrees F. Arrange the chicken, breasts down, on a shallow roasting pan. Bake in the oven for 20 minutes. Remove. Baste the chicken with the melted butter and the marinade drippings that have accumulated in the pan.
     
    4. Reduce the heat to 350 degrees F and continue roasting the chicken for another 40 minutes. Remove the chicken and baste with butter. 
     
    5. Grill on a hot open grill for another 10 minutes till golden brown.

    Sauted / Grilled Shrimp

     500gms Shrimp cleaned

    2 1/2 teaspoons Red chili powder
    1 1/2 teaspoons Pepper powder
    4 teaspoons Garlic paste
    1 teaspoon Salt
    5 tablespoons Lime juice
    5 to 6 Wooden skewers
    4 teaspoons Butter to baste
    1/4th cup chopped Cilantro leaves
     
    1. De-vein the shrimp, do not remove the skins.  Soak the wooden skewers for 20 minutes in warm water. 
     
    2. Mix all of the marinade ingredients together. Rub the marinade on the shrimp let it marinate for 1 hour. Skewer the shrimp on the wooden skewers.
     
    3. Grill on a high flame for 6-8minutes. Baste with butter in between.
     
    4. Garnish with a dash lemon juice and cilantro leaves
     
    Alternatively saute the Shrimp in butter for 5 to 8 minutes till done

    Chicken Tikka

     
    4 Boneless Chicken Thighs 
     
    For the Marinade
     
    4 Tablespoons Yogurt
    2 Tablespoons Heavy Cream
    3 Teaspoons Ginger paste
    3 Teaspoons Garlic paste
    1/4th cup Cilantro or Coriander leaves
    Salt to taste
    3 Tablespoons Butter
    Blend all the marinade ingredients in a blender at high speed.
     
    Marinate the cubed chicken for at least 20 minutes. Try to marinate for an hour if time permits. 
     
    Skewer the chicken .Grill for 20-25 minutes. Basting with butter in between.
     
    If you do not want to grill, bake in a preheated 350 degree oven for 20-25minutes. Then sauté the chicken in the butter in a hot pan for a few minutes 
     
    Serve hot with Mint Chutney.

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Dips and Sauces

  1. Coriander Dip

     1 cup finely chopped fresh coriander leaves

    ¾ th cup freshly grated coconut or dried unsweetened coconut
    3 hot green chilies (or as desired for hotness)
    2 teaspoons cumin seeds (dry roasted)
    2 teaspoons sugar
    Juice of 3/4 lime
    Salt to Taste
     
    Blend all the above ingredients at high speed in a blender adding just enough water to make a thick pouring consistency. Store in refrigerator. Serve chilled or at room temperature.

    Tamarind Dip

     ½ cup Tamarind pulp or Dried tamarind powder

    ½ cup Soft fresh dates
    ¼ Th cup Soft jaggery or Brown Sugar
    1 teaspoon Red chili powder
    1 teaspoon Cumin powder
    1 teaspoon Coriander powder
    1 teaspoon Salt
     
    Blend all the chutney ingredients in a blender at medium high speed until smooth. Taste for sweetness and sourness according to your taste. The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated. 

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Salads

  1. Potato yogurt Salad

     3 cups Yogurt

    2 medium Potatoes, boiled, peeled and cubed (approximately 1 cup)
    1 small Onion, chopped finely
    ½ teaspoon Black pepper powder
    ½ teaspoon Coriander powder
    ½ teaspoon Cumin powder
    1 1/4th Dry mango powder
    1 teaspoon Sugar
    Salt to taste
     
    Dry roast the cumin, coriander and black pepper powders in a pan. Beat the yogurt and add all the spices and potato cubes and chopped onion. Chill thoroughly and serve.Garnish with grated carrot and coriander leaves.

    Fruit salad

     You could use fruits that are available in the season.The idea is to balance sweet,sour and seedy fruits .

     
    1 Apple -  Skinned and cubed into 1/2 inch cubes
    1 Pear- Skinned and cubed into 1/2 inch cubes 
    2 Oranges - Remove skin from the segments and half each segment
    3\4 cup fresh Pomegranate seeds
    1 cup Green seedless grapes
    1 cup Red seedless grapes
    1 ripe Mango - Skinned and cubed into 1/2 inch cubes
    2 Bananas - cut into round slices, approx 1 cm thick
    1 tsp Salt
    3  tbsp Sugar
    2 tsp Chaat masala or to taste
    Juice of 2  lemons and 2 oranges
     
    Mix  the two juices, salt, sugar, and chaat masala well in a large serving bowl. Add all the fruits one by one into the bowl. Mix well. Garnish with mint leaves and chill well before serving.

    Cucumber Carrot Salad

     2 Carrots

    1 Green Chili finely chopped 
    4 tsp peanuts - coarsely ground
    1 tsp Lemon juice
    1/2 to 3/4th tsp Salt
    2-3 tsps Sugar
    For seasoning
    2 tsp Oil
    1 tsp Black Mustard seeds
    1/2 tsp Asafoetida
    For garnishing : Chopped cilantro leaves
     
    Peel and grate carrots. Add the coarsely ground peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well. Keep aside. Heat oil in a pan. Add mustard seeds. As they start sputtering, add asafoetida. Pour this over the carrot mixture. Mix lightly. Garnish with coriander leaves. 

    Creamy Cucumber Salad

     3 Small cucumbers

    3 Green chilies
    ½ Cup Peanuts
    3 Curry leaves
    ½ tsp Mustard seeds
    1tbsp Oil
    2 Cups Curd
    1 Cup Grated coconut
    1 tbsp Coriander leaves
    Sugar and salt to taste
    Chop the cucumbers finely, mince green chilies and crush the peanuts. After draining out the juice from the cucumber, mix with chilies, peanuts, coriander leaves, coconut and curd. 
     
    Heat oil and season the mixture with curry leaves and mustard seeds. Add salt and sugar just before serving. 

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Soup

  1. Tomato Soup

     Tomatoes big 2

    Onion big 1
    Ginger 1small piece
    Salt a pinch
    Pepper a spinach
    Corriander leaves 5 strands
    Water 4 cups
     
    Steps:
     
    1. First,boil water in a pan.
     
    2. Add tomatoes by cutting it into halves, add big pieces of onion to it. Add ginger piece and allow all three to boil till the tomatoes are easy to peal. Then remove from heat . Allow it to cool.
     
    3.Remove the ginger piece and remove the outer skin of the tomaotes.
     
    4. Now grind the onion and tomaotes into a thick paste.You may filter it if necessary.
     
    5. Then to the same water used for boiling pour the juice of the above and keep boiling till it thickens.
     
    6. Add pepper ,salt and coriander leaves as per taste and serve hot.

     

    Spinach Soup

     

    • 4  cups spinach leaves
    • 2  cups chicken stock or vegetable stock
    • 1  onion chopped
    • 1  cup milk
    • 2  tablespoons plain flour
    • 1  tablespoon fresh cream
    • 2  tablespoon butter
    • salt and pepper to season

    Wash the spinach leaves . Boil along with the  stock  for 8-10  minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.

    Heat the butter in a pan. Add the chopped onions and sauté on medium heat for 3  minutes or till the onions are transparent. Now, add the plain flour and fry briefly on low heat. Add the salt and pepper. 

    Add now the spinach puree and milk. Simmer on low heat for 5 minutes. Top with fresh cream just before serving.

    Mulaguthani

     1/4 cup  lentils

    3 table spoons butter
    1 tablespoon oil
    2 onions chopped finely
    1/2 teaspoon  grated  ginger
    1 teaspoon  garam masala
    1 dried red pepper crushed
    1 tablespoon coriander powder
    1/2 teaspoon freshly ground black pepper
     2 tablespoons flour
    2 carrots chopped
    2 tomatoes diced
    6 cups bouillon or vegetable stock
    Juice of one lemon
    1/4 cup cilantro leaves chopped
    1 cup coconut milk
    Salt to taste 
     
    Soak lentils in warm water.
    Melt butter and oil in large pan, add chopped onion  and cook until transparent. Add ginger cook 1 minute more. Add curry powder, dried red pepper, crumbled,  ground coriander, freshly ground black pepper and stir over low heat 2 minutes. Add flour to pan, stir over low heat 1 minute. Add the bullion. Mix well. 
     
    Stir in the carrots and tomatoes and  the drained lentils.  Reduce heat, simmer uncovered 10  minutes, cover pan, simmer 20 minutes or until vegetables and lentils are tender.
     
    Puree in blender or food processor. Return soup to pan, bring to boil. Season the soup with salt according to your taste. Stir in lemon juice and cilantro and simmer 5  minutes more.   Reduce heat, stir in coconut milk.  
     
    Place a teaspoon of white rice in a bowl and pour the hot soup over it and serve.

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