Vijaya's Cookbook

RC : Shobha Hegde 1 cup Peanuts 1 tsp chili powder 1/ tsp jeera powder 1/2 tsp ajwain powder 2 tbsp gram flour or besan salt to taste Oil for deep frying In a bowl make a thin paste of chili pd ,jeera ,ajwain pd salt and a little water.soak the peanuts in this mix for about 20 minutes. Sprinkle the besan over the peanuts and mix it with a light hand so that the nuts are coated well with the besan.If you want a thicker coating you can add little more besan. Heat oil for frying. When hot fry the nuts in batches till done. Allow to cool for a while .Serve with a hot cup of tea or coffee.

For the filling Green gram ( moong)- 1 cup Jaggery- 1 cup Grated coconut - 2 tbsp (optional) Cardamom pd-1 tsp For the outer batter 1/2 cup maida 1/2 cup gram flour or besan Pinch of turmeric Pinch of salt Water as needed Wash and soak moong in water for about 2-3 hrs. Drain and then pressure cook till soft but not mushy.In a pan take the jaggery and add a little water.keep it on heat.Once the jaggery dissolves and reaches one string consistency add in the cooked moong and the coconut.Keep stirring till the mixture thickens and leaves the sides of the pan. Add the cardamom pd and remove from heat.Once the mixture cools make small balls and keep aside. In a bowl mix together all the dry ingredients of the batter .Add water little by little till you get a thick batter slightly thicker than the bajji or bonda batter.Heat oil in a deep kadai.Once hot dip the balls in the batter and deep fry on medium heat till it turns golden. Drain out on paper towels.These sukrundos will keep

Cooked rice- 1cup Long green brinjals -2.Cut into longish pieces and keep soaked in water For masala : Coriander seeds-1tbsp Chana dal 1tsp Urad dal 1 tsp Methi- 1/4 tsp Jeera -1/2 tsp Clove-1 Cinnamon 1/4 " piece Red chillies -4 Coconut gratings - 1 tbsp Dry roast all of the above till it changes color slightly .cool and make a fine powder in a mixi. Alternatively you can also use MTR vangi bath mix . For seasoning: 2 tbsp oil Mustard 1tsp Urad dal 1tsp curry leaves 1 sprig Green chilli -1 Chopped onions -1 (optional) Turmeric powder 1/2 tsp Tamarind pulp 1 tbsp Salt to taste. In a pan heat oil .add the mustard ,dal , curry leaves and slit green chili. Add in the chopped onions and turmeric and fry till they are transparent.Squeeze out all the water from the brinjals and add it to the seasoning .Stir well and cover and cook till they become soft.Now add the masala powder, the tamarind pulp and the salt. Mix well. If too dry and masala sticks to the bottom

1 cup medium rava 1cup sugar(depending on sweetness of mango) 2 cups hot water 1/2 cup mango puree  1/2 cup ghee Cardamom pd.,few saffron strands soaked in milk   In a kadai heat the ghee and fry the rava on medium flame till it gives off a nice aroma . Add hot water to this and allow it to cook .When all the water is absorbed add the sugar ,the puree and the saffron milk. keep stirring so that no lumps are formed.when the sugar dissolves and the mixture leaves the sides of the kadai add the cardamom pd and switch off flame.

200 gms prawns 2 potatoes Onions sliced -2 2 tsp chili powder 1/2 tsp turmeric powder 2 tbsp oil Salt to taste Wash the potatoes well.Half them (1/4 them if big) and cut into thick slices with the skin on.Clean and wash the prawns too.Put both together in a pan add little salt ,turmeric and 1/4 tsp of chili pd along with little water.Cook till they are just done and all the water is absorbed.The potatoes should not overcook.They should be firm. In a pan heat the oil.Add the sliced onions and fry till they turn slightly brown.Add the rest of the chili powder and fry till the raw smell goes.Slowly add the cooked prawn n potatoes along with salt .Stir carefully so that the potates don't break.Cover and cook for 5 minutes.Tastes delicious as a sidedish.

Drumstick flowers 2 cups Grated coconut 1 cup Roasted red chillies -6 Coriander seeds 1 tbsp Tamarind -marble size Chopped onions- 2 Make a coarse masala with coconut, chillies ,tamarind and coriander seeds.In a pan heat 2 tbsp of oil and fry the onions till golden .now add the flowers and mix well. Add the ground masala ,1/2 cup water , salt to taste.Mix well cover and cook for abt 10 min till the flowers get cooked and the mixture becomes semi dry.Goes well as sidedish with rice and dal.

250 gms of red pumpkin 2 tbsp of oil 1 tsp mustard 1 green chili 3 red chillies broken into bits 1/2 tsp hing powder 3 tbsp of powdered jaggery Salt to taste. Wash the pumpkin.deseed and cut into big pieces. Do not peel the skin.In a pan heat oil,add the mustard.When it splutters add the chillies. When it changes color add the hing and the pumpkin.Give it a nice stir add about 1/4 cup of water,salt.Cover and cook .When half done add the jaggery and cook some more till it is done.Serve hot as a side dish with rice.

Soak 1 cup of dosa rice in water for an hour.Drain and grind this with 1/4 cup of grated coconut,1/4 cup of jackfruit puree, jaggery acc.to taste and a pinch of salt.The batter should be of fine rava texture and not smooth.Keep this aside for an hour and then make thick dosas using ghee preferably on a nonstick tava.

1 cup thick poha 1/2 cup boiled green peas 2 tbsp oil 1 tsp mustard 1 tsp urad dal 3 green chillies finely chopped 1/2 tsp turmeric powder 1 big onion finely chopped Salt to taste ,lemon juice Grated coconut for garnish Soak poha in water for 10 minutes squeeze out all the water and keep aside. In a pan heat oil.when hot add the mustard.When it splutters add the dal and chillies .Once it changes color add in the onions and fry till it becomes transparent and slightly golden.Toss in the peas give it a stir and then add the turmeric ,poha and salt.Mix well and keep covered for 5 minutes.Sqeeze the lemon juice and switch off flame. Serve hot garnished with coconut.

Milk 11/2 cups. (1 cup =200 ml) Pulp of 2 ripe mangoes ( I have used Alphonso) Condensed milk 1/2 tin Fresh Cream 1/2 cup In a blender blend the mango pulp, milk and condensed milk.gently whip the cream and fold it into the milk mix.stir well and pour it into a freezer safe container with lid.freeze for 3-4 hrs.once it is half set remove and blend well till smooth and freeze again (covered)till it becomes firm.serve with roasted nuts or topping of ur choice.

1 cup basmati rice Whole garam masala(4 cloves ,1" cinnamon ,1 star anise ,4 cardamoms ,1 bay leaf) Medium sized prawns -20-25 Onions 2 finely sliced( deep fry till golden) Some saffron soaked in milk For marination:1 tbsp cashew nuts , 12 red chilies ,15 garlic cloves peeled,1" ginger .grind all of this into a smooth paste .add 3 tbsp of curds,salt ,turmeric pd ,and lime and marinate the prawns in this mix for 1/2 hr.soak rice in water for 1/2 hr .Take water in a large vessel and keep to boil.when it starts boiling add the drained rice and the whole garam masala and salt. cook rice till 3/4 done.drain the water and allow to cool.In a pan heat some oil .now add the prawns with the marinade,1 tsp garam masala pd ,biryani masala and half the fried onions.allow the prawns to cook and the gravy becomes dry. In a thick bottomed vessel smear some oil or ghee.put in 1/2 cooked rice,layer this with the prawn curry ,some fried onions n chopped mintleaves.Put the remaining cooked

Recipe Credit :: Nestle milkmaid recipes 1/4 tin(100g)-NESTLÉ MILKMAID Sweetened Condensed Milk (for icing) 1/2 cup (75 ml)-Milk 100g-Dahi (Curd) 100 g-Butter 1 cup (100g)-Maida (Flour) 50 g-Cocoa Powder 1/2 cup-Walnut chopped 4 tbsp-Cocoa Powder (for icing) 50 g-Butter (for icing) 1/2 tin (200 g)-NESTLÉ MILKMAID Sweetened Condensed Milk 1 tsp-Soda Bicarbonate How to make Chocolate Cake with Fudge Icing Grease and dust an 8” baking tin and preheat oven to 180oC. Sieve together maida, cocoa & baking soda (soda bicarbonate). Beat butter and dahi until light and creamy. Fold in the sieved ingredients, alternating with milk and NESTLÉ MILKMAID Sweetened Condensed Milk. Fold in the chopped walnuts & pour into greased tin. Bake in the preheated oven for 25-30 minutes till tooth pick inserted in the centre comes out clean. Allow to cool in tin for 5 minutes and remove onto a wire rack. For Chocolate Icing  Mix together butter, cocoa and NESTLÉ MILKMAID Sweetened Conde

Recipe credit :Vidya Hegde Here is the recipe- 2 cups All purpose flour (I have added 1 cup Wheat and 1 cup All purpose flour) 1 tsp baking powder 1 tsp baking soda 2 tsp cardamom powder Pinch of saffron ¼ tsp salt 4 Tbsp canola oil or any other flavorless vegetable oil) 1/4th cup powdered brown sugar or white sugar 2 cups mango pulp or puree ¼ cup walnuts or any crushed nuts Method 1 Whisk together the flour, baking powder, baking soda, cardamom and salt. 2. Take a bowl, mix together until well blended the canola oil, sugar and mango, 3. Add the flour to the wet mixture along with the nuts. Add  saffron to the 1tsp of warm milk, then add that to the mixture and mix well. 4. Pour the batter into a standard 9X5 inch greased loaf pan and bake in a 350-degree oven around 60 minutes or until a toothpick inserted in the center of the loaf comes out clean, or with a few crumbs stuck to it. 5.Cool on a rack before unmolding and cutting into slices.

1 cup butter 1 and 1/2 cup of sugar powdered + 1/2 cup sugar for caramel 3 cups maida,1/2 tsp baking powder .Sieve together twice 3 eggs 1 tsp vanilla essence 1 1/2 cups of mixed fruits( tutti frutti, raisins ,broken cashews,cherries,orange peel).sprinkle some maida over this and mix well.This is to ensure that the fruits don't sink to the bottom of the cake 1/4 tsp cinnamon pd 1/4 tsp nutmeg pd 1/2 milk To make caramel: In a pan take 1/2 cup sugar and keep it on low heat. Do not stir.The sugar will start melting and turns golden. Now start stirring continuously till it turns a dark brown color.Switch off flame and add 1/2 cup water. The caramel will harden. Keep it again on flame and allow it to melt .This may take 5-7 minutes. When it forms a syrup of pouring consistency switch off flame. Allow to cool completely. Preheat oven . In a big bowl take butter and whisk it well till it is light and fluffy.Add in the powdered sugar and again whisk well. Add the eggs one at a

Recipe by Nandini Kini 1/2 cup urad dal 2 tblsp dosa rice 1/2 tsp methi/fenugreek seeds 2 tblsp maida 1 1/2 cups rice flour Salt to taste Oil for making dosa PROCEDURE: Soak dal, methi seeds and rice in water for 5-6 hrs in water Mix rice flour and maida in 2 cups water for 5-6 hrs Wash and grind to a fine paste and add rice flour and maida mixture to it Mix well and ferment it for 7-8 hours Add salt to taste and water if needed and adjust the consistency of batter Heat tava and make thin crisp dosa adding oil or ghee

1 cup maida 1 cup wheat flour 1 tsp chili powder 1/2 tsp hing powder 1 tsp sugar Salt to taste 2 tbsp of ghee Water to bind the dough In a bowl take all the dry ingredients.Heat the ghee and add it to the dry ingredients.Mix it well .Now add water little at a time and knead to make a medium stiff dough.Keep it covered for 20 minutes.Make balls of the dough .Roll out each ball into a thin roti .With a cutter or knife cut into diamond shapes.Fry in hot oil till crisp.

1 BlackChana/Bengal gram 1/2 of a raw banana peeled and cut into medium sized pieces 1/2 cup grated coconut 7 roasted salem chillies 1small ball of tamarind 1/2 tsp methi and 1 tbsp of urad dal roasted in a bit of oil till slightly brown. Soak chana overnight and then cook until soft.Seperately cook the banana and keep aside.Grind coconut,chillies ,tamarind ,methi and urad dal into a coarse masala.In a pan heat 2 tbsp of coconut oil.add 1 tsp of mustard,when it crackles add a sprig of curry leaves.Now add in the boiled chana(drain off excess water which can be used to make saaru) raw banana ,salt and the ground masala.mix well cover and cook for 6-8 minutes.

Take 2 cups of besan .Sieve it .add a small blob of butter, hing and salt to taste.To this add 2 tbsp of hot oil, mix well and then add water to make a soft dough like chapathi dough.Put the dough in the sev mould and press it directly into hot oil. Fry on both sides till crisp. Recipe Courtesy jaya v shenoys cookbook

Rulava Idli 1cup urad dal 21/2 cups medium rava Wash and soak urad dal in water for 3-4 hrs and then grind into a smooth batter like that for idli. Meanwhile steam rava in a closed vessel in the cooker for 10 min.( do not put the cooker weight) Remove,allow it to cool.then sprinkle just enough water to wet the rava.mix this with the ground dal ,add salt and allow to ferment for 8-10 hrs.grease idli moulds ,pour in the batter and steam for 10-12 minutes in a pressure cooker ( do not put the weight) Chutney Grind together 1 cup grated coconut,2-3 green chillies,1/2" ginger and a small bit of tamarind.when almost done add 3-4 sprigs of coriander leaves and salt and just run the mixi once.Delicious chutney goes well with idli and Dosa too.

1 cup of tender lobia few tender cashewnuts (optional) 2 tsp oil 1 tsp mustard 3 broken red chillies 2 tbsp of coconut gratings Pressure cook the lobia for 1 whistle.In a pan heat oil ,add in the mustard .when it splutters add in the broken red chillies.Tip in the cooked lobia ,add salt and mix well.Garnish with the grated coconut and switch off flame.Serve as a side dish either with rice or even with puris or chapathi.

Soak 1 cup of dosa rice in water for 2 hrs.drain the water and grind it along with 10-12 red chillies (byadgi or u can use any other) and little tamarind into a smooth paste .the batter should be of dosa batter consistency. To this add finely chopped tender snakegourd seeds and onions and salt.Make thick dosas cooking it on both sides.

Chop 5-6 starfruit into medium sized pieces after deseeding.In a pan take the chopped pieces,a small piece of cinnamom and add enough water to just cover the pieces.cook this till soft .now add 1 cup of pd.jaggery and then cook some more till the syrup thickens and it get a jam like texture.Can be had with puris or chapathi.

1 cup besan 1 cup powdered sugar 1/4 cup ghee 1 tbsp chiroti rava Cardamom pd. In a nonstick pan take half the quantity of ghee and when hot add the chiroti rava and the besan and fry it on a low flame.keep adding the rest of the ghee at intervals and continue frying the besan till it turns golden brown in colour and gives off a nice aroma.this takes abt 20 min. Switch off flame and allow to cool.now add the pd.sugar and cardamom pd. mix well and then bind it into laddus.

For masala: 4 byadgi chilies,1 clove ,small piece cinnamon,1tsp coriander,1/2 tsp jeera,1/2 tsp saunf.lightly dry roast till it gives a nice aroma.cool and powder it. In a pan heat oil.add 2 chopped onions and fry till brown .add 1 tbsp of crushed ginger and garlic and fry till raw smell goes.add 2 chopped tomatoes fry till they become a bit soft. Add one chopped capsicum .fry some more.cover and cook till capsicum softens.now add about 100 gms of cubed paneer ,salt and the powdered masala.mix well till the masala coats the paneer.Cover and cook for about 5 minutes. finally add some lime juice.goes well with rotis .

Brinjal masala Purple brinjals - 6 small.cut length wise into 4 and keep soaked in water so they don't discolor For masala : Black til - 1 tsp Groundnuts- 1 tbsp Methi seeds - 1/2 tsp Jeera - 1 tsp Saunf -1/2 tsp Dhania - 2 tsp Byadgi chillies -8 Grated coconut -3 tbsp Tamarind - marble sized ball Oil- 2 tbsp +2 tsp Mustard- 1 tsp Curry leaves - 1 sprig Onions-2 chopped.   Dry roast the til till they splutter.keep aside.now roast the groundnuts till it gives off a nice aroma.keep aside.when cool de-skin it.In 2 tsp of oil roast the methi seeds,jeera , saunf ,dhania, red chillies and grated coconut till brown.allow to cool.now grind all the roasted ingredients along with tamarind into a paste. In a pressure pan heat 2 tbsp of oil.add the mustard .when it splutters add the curry leaves and the chopped onions and fry till golden.squeeze out the water from brinjal pieces and add it along with the ground masala.stir till it all mixes well and then add a cup of water ,sa

1 cup medium rava 11/2 cups sugar 2 cups hot water 3/4 cup fresh strawberry puree 1/2 cup ghee Cardamom pd.   In a kadai heat the ghee and fry the rava on medium flame till it gives off a nice aroma . Add the hot water to this and allow it to cook .When all the water is absorbed add the sugar and the puree and keep stirring so that no lumps are formed.when the sugar dissolves and the mixture leaves the sides of the kadai add the cardamom pd and switch off flame.

1 cup -Wheat flour 1/4 cup - chiroti rava 1 very ripe banana 1 cup powdered jaggery 1/2 cup grated coconut Pinch of salt ,ghee for frying In a mixi grind together banana ,coconut and jaggery to a smooth paste.Add a pinch of salt and then the flour and rava.Mix well and see that the batter is of dropping consistency.If not you can add a bit of water.Keep this covered for about 2 hrs. Heat a appe kayli ,grease it with ghee and then drop in the batter.cover and cook till once side is done.then flip over and cook on the other side without covering.Serve hot .

1/2 cup curds 4 tbsp sugar 1/2 tsp salt 1/2 tsp pepper powder 1/2 tsp cooking soda 1 small very ripe banana Maida- 2 cups or slightly more ( u can add half and half of maida and wheat flour) In a big bowl take curds and tip in the sugar, salt ,pepper and whisk well till the sugar dissolves. Add the soda and mash in the banana.Add maida little at a time and make a dough which is soft.Smear some oil on the dough and keep covered at least for 5-6 hours.Make balls of the dough roll out into thick puris and then deep fry in hot oil.These can be served either with sambar or dalithoy.

1 cup urad dal 2 tsp finely chopped green chillies 1 tsp finely chopped fresh ginger 3 tsp finely chopped Curry leaves Asafoetida (hing) Salt to taste Oil for frying Wash the dal well and soak for 2 hours.Drain off all the water in a colander.Grind in a wet grinder adding spoonfuls of water at a time(Do not add much water) to a thick fluffy batter.Add in the rest of the ingredients except oil and mix well.Take little of the batter ,shape into vadas or bondas and deep fry till crisp.Serve hot with chutney or sambar.

2 cups of grated coconut 11/4 cups of sugar 1/2 cup milk Cardamom pd In a pan take the coconut sugar and milk and keep it on a low flame.Keep stirring  till the mixture thickens and start leaving the sides of the pan.add the cardamom pd .switch off flame.pour the mix into a greased thali and when slightly warm cut into desired shapes.

Recipe credit :vegrecipesofindia For the koftas 2 cups grated lauki 4tbsp besan 1/4 tsp chili pd 1/4tsp garam masala pd 1 g.chilli finely chopped Salt to taste.squeeze out all the water from the grated lauki and keep aside .mix all the ingredients for the kofta ,make small balls and deep fry or shallow fry them. For the gravy: grind together 2 large tomatoes ,1 small onion ,1"piece ginger,4 garlic flakes and 2 tbsp of cashew bits into a smooth paste.In a pan heat oil.now add the ground paste and fry till raw smell goes.add in some chili pd,turmeric ,dhania pd,jeera pd,garam masala.fry a bit and then add the squeezed out lauki water.add salt to taste and give it a good boil.finally tip in the koftas ,switch off flame and keep covered for while.serve hot with roti or jeera rice

Take 1cup of jaggery and 1/4 cup water in a pan and place on heat.once the jaggery melts and forms a syrup of 1 string consistency switch off flame.To this add abt 1 cup of roasted oats and 1/2cup of roasted and coarsely powdered nuts( I used almonds, pista n cashewnuts) ,a pinch of saunf for added flavour and 1 tsp of ghee.mix well and spread it evenly onto a greased plate.when slightly cool cut into bars.

In a cooker heat ghee +oil .add whole garam masala(cloves ,cinnamon,cardamom,bay leaf and saunf)when it changes color add cashewnuts and finely sliced onions .fry till it turns golden brown.now add ginger garlic and green chili paste.fry till the raw smell goes.add the mushroom pieces little curd and garam masala powder.fry well for some time then add basmati rice(which has been soaked in water for half an hour).fry little more, then add water twice the quantity of rice and salt.close lid and cook for 3 whistles.serve garnished with chopped coriander and fried onions.

Take abt 10-12 small karelas.wash them well,dry them,snip of the ends and scrape off all the outer part into a plate.Make a slit lengthwise with the ends intact and remove all the seeds.smear a bit of salt all over and inside the karelas and keep it aside for 15 min.Do the same with the scrapings also. For the stuffing: In a pan heat some oil .add jeera ,hing and abt 2 tbsp of gram flour.roast this on a medium flame till the raw smell goes.now add 2 tsp dhania pd,2 tsp saunf pd,turmeric pd,2 tsp chili pd, stir it a bit and then add the karela scrapings, amchur pd and salt .fry till it softens for abt 3 min.remove from heat and allow to cool. Squeeze out all the water from the karelas and stuff the ready mix into the slit karelas.In a nonstick pan heat 3 tbsp oil and then arrange the stuffed karelas in it.cover and cook on low flame turning it often so that all the sides becomes evenly browned and crisp.

Take 1 cup of fresh corn and 1 cup of chopped beetroot.cook them for 1 whistle in the cooker.In a mixi pulse 3 bread slices to crumbs and keep aside .Now in the same jar take abt 2 g.chillies  small piece of ginger and the boiled veggies ( drain off the water ) and pulse coarsely.Mix this with the bread crumbs, add salt, some garam masala powder and shape into cutlets.if mix is watery u can add some more breadcrumbs or cornflour.shallow fry them on a nonstick tava.this just needs abt 2-3 tsp of oil.serve hot with sauce or chutney.

Chana dal -1 cup Jaggery- 1 cup Maida-1 and 1/2 cup Turmeric 1/2 tsp Oil 4-5 tbsp Cardamom powder-1/2 tsp To the maida add the turmeric powder and water little at a time to made a dough like that of chapathi dough.now add the oil 1 tbsp at a time and knead well.use all the oil and knead well so that the dough becomes very soft and elastic.smear a bit of oil and then keep it covered for 1-2 hours. Cook chana dal in cooker till soft .Drain off all the water from the dal,add the jaggery and cook till it becomes a mass.allow to cool and then grind in mixi till you get a smooth dough(filling).add in the cardamom pd ,mix well and then make small balls of the stuffing. Make the same number of balls with the maida dough.Take each ball of maida, roll out small puries , stuff the filling and then cover and roll out into ubbati. Heat a tava. When hot roast the rolled out ubbati on both sides.Serve with ghee.

Prawns (medium size) 250 g,3 big onions finely chopped,red chillies (10 salem,5 byadgi....roast in a little oil till crisp,cool and then make fine powder( in mixi),tamarind pulp 2 tbsp,oil- 4 tbsp.In a pan heat oil add the chopped onions and fry till they turn golden brown.add the roasted red chili pd, fry a bit and then add the tamarind pulp.add 1/2 cup of water and salt and bring to a boil.reduce flame and add the prawns.simmer on low flame till prawns are cooked and gravy thickens.serve hot with rice.

For the outer layer 1 cup raw rice ( soaked for 2 hrs) 1/2 cup grated coconut Fistful of soaked poha 2 tbsp of powdered jaggery.,pinch of salt Grind all of the above into a smooth thick batter with just enough water. For the filling 1 cup of powdered jaggery 1and1/2 cup of grated coconut Little cardamom pd. Melt jaggery adding a little water in a pan.when jaggery dissolves and becomes slightly thick add coconut mix well till it becomes dry .finally add cardamom pd. For making patholi Wash and dry the haldi leaves .snip off  both the ends of the leaves.Take a spoonful of batter and spread it on the leaf.keep the filling in the centre along the length and fold the leaf likewise.steam in a steamer for about 1/2 hr.

1 cup rice flour, 1 and 1/2cups of water 1tbsp of oil ,salt as per the taste , coconut oil to grease the moulds. Method: Grease the plates of idli stand with coconut oil. Take 11/2 cups water in a pan. Add oil, salt and and allow it to boil.Once it comes to a rolling boil add the rice flour and switch off the flame. mix the flour well till you make a firm dough. Keep the vessel covered for 5 minutes. Mix the  the dough well and then divide the dough into equal sized balls. Take each dough ball and put it in chakli mould. Press gently into greased idli plates. Steam it on high flame for 10 mins and then on low flame for 3-5 mins in pedavan or pressure cooker [without whistle]. Switch off the flame and allow it cool for 5 minutes. After 5 mins,  lift these string hoppers from the mould and place them on serving plate/ bowl. Serve it warm with side dish of your choice.

Take 1 ltr.of toned milk and keep it to boil.when it starts boiling add 4 tsp of lemon juice and keep stirring.The milk will start curdling.when the whey seperates put off flame.take a muslin cloth and strain it.wash the paneer  thoroughly to get rid of the smell of lime.now tie the cloth tightly and hang it for 1/2 hr till all the water drips off.Take the paneer and mash it well with the palm of ur hand till it becomes smooth.Make small balls of this and keep aside.In a pressure pan take 1 cup of sugar and 2 cups water .when the sugar dissolves completely and starts boiling lower the balls slowly into it.close lid and just take 1 whistle.allow to cool.the balls will double in size.u can refrigerate it for an hour before serving. I have added some kesar soaked milk to the paneer for flavour.

Prawns - 250 gms. Marinate the cleaned prawns in little lime juice salt and turmeric powder for 15 min. For masala: Dhania 2 tsp ,jeera1tsp ,peppercorns 5-6 ,methi 1/4 tsp ,saunf 1/4 tsp ,cloves-2 ,cinnamon-1/4", red chillies -7.Dry roast all this till it changes color to light brown.cool and powder.keep aside. Take about 3 tbsp of finely grated coconut and 4 cloves of finely chopped garlic and roast this lightly for 3 min.keep aside. In a pan heat 2 tbsp of oil.add some curry leaves,2 finely chopped onions and fry till golden.now add 1 tbsp of gg paste and fry till raw smell goes away. add the marinated prawns and the powdered masala ,salt and tamarind pulp and little water.mix well cover and cook till prawns are done.lastly add the coconut garlic mix stir well and put off flame.squeeze some lemon juice on top and serve hot.

1 ltr milk 4 tbsp basmati rice soaked for 1 hr 6 tbsp of sugar Few strands of kesar soaked in little milk.almond slivers for garnish.and cardamom pd. Drain the water from rice and blend in mixi to a coarse powder.remove add a little cold milk to it and make a paste and keep aside.In a thick bottom vessel keep the milk on to boil.keep stirring it often .when it reduces slightly slowly add the rice paste and keep stirring .once the rice gets cooked add the sugar and saffron.stirring has to be done continuously so that the base doesn't get burnt.once the milk thickens add cardamom pd and switch off flame.serve cold garnished with almond slivers.

For the outer cover : 11/2 cups maida ,1 tbsp of chiroti rava ,2 tbsp of hot oil ,1/4 salt.mix all of this well till u get a breadcrumbs like texture.now slowly add water little by little and knead a stiff dough like for puri.keep covered with a moist cloth for an hour. For the filling : In a blender blend 2 green chillies ,1" piece of ginger and 1 cup of cooked peas( all the water to be drained off completely from the peas ) into a coarse paste.keep aside.In a pan heat 2 tbsp of oil.Add 1 tsp of jeera when it changes color add the ground mix stir for a minute.now add 1 tsp dhania PD ,1 tsp saunf PD , 1 tsp chili PD , little amchur and salt and fry till mix becomes dry.switch off flame and allow it to cool completely. Make small puris of the dough ,keepa tsp of the filling in the centre and bring all the edges of the puri together.seal well.roll out carefully again into thick kachoris.deep fry on low heat till golden brown.

Corn - 1 cup parboiled drained and pulsed coarsely Grated paneer-100gm Green chili- 2 finely chopped Chili powder- 1/2 tsp Garam masala pd-1tsp Coriander leaves finely chopped Cornflour 2 tbsp Breadcrumbs 3 tbsp ,salt to taste Mix all of the above into a smooth mixture.Make small balls of the mix,dip these in a little milk or cornflour slurry,roll in breadcrumbs and deep fry till golden brown. Once u dip the balls in milk and roll in breadcrumbs just roll it between ur palms so that all the crumbs stick to it.this will help in giving the balls a smooth finish and also keeping the oil less residue free.

1 cup almonds Jaggery 50-60 gms Raisins 10-12 Cardamom 3-4 Heat a pan.when hot add the badam and roast it for just 5 min on low flame till it gives off a nice aroma.Do not roast it more. Switch off the flame and then add the raisins n cardamom and allow to cool.In a mixer add all the ingredient and grind to a smooth powder.the badam will leave oil.bind the mix into laddus.