Vijaya's Cookbook

For masala: in a little oil fry1/2 tsp of methi seeds,1 tsp of urad dal ,1 tsp dhania  till it changes color and finally 1 cup grated coconut for just 2 min.separately dry roast 1 tbsp of black til.cool and grind to a smooth paste with 8 roasted red chillies.(byadgi) Boil karmbal pieces in little water till soft.add abt 3 tbsp of pd jaggery and salt.finally add the ground masala give a good boil.season with mustard and curry leaves phanna.

Take 1 cup of rice flour,3-4 tbsp of grated coconut,2 finely chopped onions,3-4 finely chopped green chillies,finely chopped coriander leaves,grated carrot (optional )and salt.mix all of this and then add water little at a time till it forms a semi solid mass. Take a handful of the batter and place it on a piece of banana leaf( if not available u can do it directly on the tava)and pat it with your fingers till it gets rotti shape.heat a tava ,put some oil and then put the rotti on it with the leaf side up.cover and cook on medium flame.remove the lid and then the leaf ,flip the rotti and fry on the other side.serve hot.

1 cup medium rava 1 cup curds 1/2 cup water 2 green chillies finely chopped Curry leaves finely chopped 1 tbsp Chana dal 1 tbsp cashewnut pieces , 1 tsp mustard,1/4 tsp cooking soda ,salt to taste   In a pan heat 2 tbsp of oil ,add mustard seeds when it splutters add the Chana dal when it turns golden add the cashew nuts and fry.now add the chopped chillies,curry leaves and then the rava and fry on low heat for 5-7 min.switch off gas .allow this to cool.then add the curds and water along with salt and soda and mix well.batter should be of idli batter consistency. Grease idli moulds ,pour the batter into it and steam for 15 min.

11/2cups dosa rice 1/4 cup urad dal 1 tsp methi seeds 2 fistfuls of poha Soak rice dal and methi seeds together for 5-6 hrs.grind this along with washed poha into a smooth batter.allow to ferment overnight .add salt to taste and make thick dosas cooking it only on one side.

In a pan heat 2 tbsp of oil.add 2 big finely chopped onions and fry till golden brown.now add 2 tsp of g g paste fry well and then add 1 tbsp of chili PD and 2 tbsp of pav bhaji masala PD .fry for 2 min.now add 3 big grated tomatoes and fry for a while and then add 2 cups of cooked and mashed veggies(here I have used peas carrots and cauliflower, avoiding potatoes) and 1/2 cup grated paneer.mix all well add 1 cup of water,salt and allow to boil.serve with chopped onions and lemon.

Ghee...3 tbsp Milkmaid ....200gms Milkpowder...200gms Cardamom pd,kesar dissolved in milk and pista or kaju to decorate In a nonstick pan heat the ghee and then add the milkmaid.stir it for 5 min then add the milkpd.keep stirring till it thickens and starts leaving the sides of the pan.now add the kesar milk ,cardamom ,mix well and switch off gas.when slightly cooler grease palms with ghee and make pedhas .Decorate with pista or kaju (optional)

1 cup maida 1/4 cup cocoa pd 3/4 tsp baking soda 1/2 cup oil 3/4 cup sugar 11/2 tsp vanilla essence 1 cup milk(room temp) 2 tbsp water In a bowl add maida cocoa pd,soda,mix well with no lumps or sieve. In a big bowl whisk together oil,sugar n vanilla.add milk and whisk thoroughly. To this add flour mix little by little.add water n mix well to form smooth batter.Grease large microwave bowl.pour the batter.should not be more than half full.microwave for 6-7 min.switch off microwave and let cake remain untouched for 10-15 min.when cake will continue to cook.If u want to invert the cake cool for a further 20-25 min. For choc sauce.mix together 1 tbsp of butter ,1 tbsp of cocoa pd,1 tbsp of sugar,a small piece of milk choc.n 3 tbsp of milk in a nonstick pan on low heat till it becomes pouring consistency. (This is optional.) Cake can be eaten as it is. For topping I have put some grated white chocolate.

Cut babycorn into 1" pieces. Make a thick batter of 1:1 maida ,cornflour,salt and pepper pd and water.Dip the corn pieces in the batter and deep fry them till crisp.In a kadai take abt 2 tbsp of oil.when hot add 1 tbsp each of finely chopped ginger,garlic and green chillies.saute till it changes color slightly.now add 1 big cubed onion,cubed capsicum pieces and stir on high.now add the fried babycorn,tomato ketchup, soya sauce and a bit of salt.stir well till all the pieces are coated well with the sauces.serve hot garnished with some chopped coriander leaves

Bibbo (Sundried tender cashew nuts)-50 nos.soak in water,peel,boil and keep aside. Boil together 2 sliced onions,1 green chili.,and 7-8 cashew nuts in a little water till they become soft.cool ,drain and make a fine paste of this.Blanch 2 big tomatoes ,cool remove skin and make a puree of this In a kadai heat 2 tbsp of oil.add 1 tbsp of gg paste fry for a while and the add the cashew- onion paste.saute for sometime ,then add the tomato puree,stir well and then add chili pd,turmeric,jeera pd,dhania pd,and some kitchen king masala.stir well .add abt 1/2 cup milk ,salt and then the boiled kaju and cook till the gravy thickens.garnish with some chopped dhania.and cream(optional)

1 cup wheat flour 1 cup powdered sugar 1/2 cup ghee 1 tbsp besan Cardamom pd,cashew nuts and raisins fried in little ghee (optional) In a kadai heat about three fourths of the ghee and fry the wheat flour on low heat till it changes color and gives off a nice aroma.this will take abt 20 min.transfer this to a bowl.in the same kadai take the rest of the ghee and fry the besan till it becomes golden.mix this with the roasted flour and allow to cool slightly. when just warm mix in the powdered sugar,cardamom pd and nuts and make laddoos.