Vijaya's Cookbook

Milk - 1 litre Vermicelli - 1cup Ghee 1 tbsp Sugar -1 cup + 2 tbsp Cardamom powder- 1/2 tsp Few raisins and cashews for garnish Heat a pan and add the ghee.Roast the raisins and cashews till golden. Remove and keep aside.In the same ghee add the vermicelli and roast till golden. To make the caramel: Take a small pan and put it on low heat.Add 2 tbsp of sugar and about 1 tbsp of water.The sugar will start melting.Stir it till it melts completely and starts turning a golden color.(Do not allow it to turn dark brown as it will taste bitter)Remove from heat and keep aside.In a thick bottomed vessel take the milk and keep it to boil .Once it comes to a boil lower the heat and keep stirring for a while till it thickens slightly.Now add the roasted vermicelli and cook till it softens.Add the caramel and the sugar and keep stirring till it reaches kheer consistency.Finally add the cardamom powder and switch off flame.Garnish with cashews and raisins.

Bhindi- 200 gm grated coconut 1 cup Roasted red chillies -8 Tamarind- chana sized ball Urad dal -1 tbsp( roast in a little oil till golden brown) Mustard - 1 tsp Curry leaves - 1 sprig Wash bhindi and dry it well.Snip off the ends and cut into two length wise and then chop finely.Keep aside. Grind the coconut ,chillies ,tamarind and urad dal into a coarse paste with just a tsp of water.keep aside. In a hot nonstick pan add 2 tbsp of oil.add in the mustard and once it splutters add the curry leaves.Now tip in the chopped bhindi and fry for a while.Add the masala ,salt and mix well.Cover with a lid and cook stirring often in between.Once the bhindi is cooked switch off the flame.Goes well with rice or rotis.

Ragi - 1 cup Grated coconut- 2 tbsp Jaggery - 1 cup Cardamom powder - 1/2 tap Ghee - 1 tbsp Wash ragi well and soak in water for an hour. Drain off the water and grind along with coconut to a smooth paste.Add about 2 cups of water and strain to extract the milk.Add the jaggery and keep it on low heat.Keep stirring the mixture till it thickens.Add the ghee and cardamom powder ,stir and once it becomes glossy switch off flame.Spread evenly on a greased thali. Once cool cut into pieces.

Recipe 1 cup of fine rice rava ( here I have washed raw rice , dried for 1/2 hr and powdered in mixi to rava consistency.) Grind together 11/2cups of jackfruit pieces ,1 tbsp grated coconut and jaggery (adjust acc. to sweetness of jackfruit)to a smooth paste.add the rava to this along with a pinch of salt and mix well.the batter should be  thick.keep aside for 1/2 hr and then make small balls and deep fry on medium heat to golden brown.

RC:Vidya Nayak Shenoy 1 cup atta 1 cup powdered jaggery 1/2 cup ghee Cardamom and nutmeg powder 1/2 tspn Chopped almonds Take ghee in a thick bottomed vessel and fry atta on low flame till golden brown.  Switch off the flame.  Add jaggery cardamom and nutmeg powder. Mix well and transfer it to a greased plate.  Press with a spatula. Add almonds on top and again press well. Cut into desired shape. Once cool, store in an air tight container

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 ,keep a 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.

Sweet potato- 1 big Beetroot- 2 washed and peeled Sago - 1/2 cup cooked Green chillies-3 finely chopped Onion- 1 finely chopped Ginger garlic paste- 1 tbsp Garam masala powder 1 tsp Coriander leaves finely chopped Salt to taste Bread crumbs for coating Wash the sweet potato and cut into 2 or 3 big pieces.Cut the beetroot into 2 pieces.In a  pressure cooker cook both of these for 2 whistles.On cooling remove the skin of the sweet potato.Grate the potato and beetroot and keep aside. In a pan heat 2 tbsp of oil.Once hot add the onions and fry till they turn golden brown.Add in the ginger garlic paste and saute till the raw smell goes.Add the finely chopped chillies fry a while then tip in the grated s.potato, beetroot and the boiled sago.Add the garam masala,salt and the coriander leaves and mix it well till it forms a lump.Allow the mix to cool a bit.Make balls out of it shape it into cutlets.Coat the cutlets with bread crumbs.Shallow fry these on both sides till done.Serv...

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.

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 NESTL...