Joy of cooking

Ingredients: Rava - 1 cup Sugar - 3/4 cup Ghee - 1tablespoon Cardamom Powder - 1/4 spoon 2-3 cloves Raisins and Cashews - few Dry coconut - 1/2 cup milk - 2 tablespoon Method: Heat Ghee and add cloves, dry cashews and raisins, set aside. In the remaining ghee roast rava till light golden brown in color. When it still hot mix sugar, cardamom powder, dry fruits, dry coconut, hot milk and mixwell. Tightly pound the mixture into the vessel and let it sit for 5 minutes the shape into balls, once it is cooled store it in an air tight container.

This wonderful recipe is from Manjula's Kitchen. Thanks to Mrs. Manjula for sharing this recipe & video of preparation Ingredients: 2 cups of sliced mushrooms 1 cup green peas 1 cup diced tomatoes 2 teaspoon ginger garlic paste 2 tablespoons oil 1 teaspoon cumin seeds 1/2 teaspoon turmeric 2 teaspoons coriander powder 1 teaspoon red pepper (adjust to taste) 3/4 teaspoons salt (adjust to taste) 2 chopped green chili Method: Heat the oil in a saucepan on medium high heat. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds. Add tomatoes, ginger garlic paste, green chili, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half. Add mushrooms, and peas. After coming to a boil reduce the heat to medium. Cook until mushrooms and peas are tender. Close the heat. Serve hot.

Cooking Time: 25 minutes Serves: 4-5 Ingredients: For Marinade Chicken - 250 gms Curd - 1/2 cup Chilli powder - 1 tsp Coriander powder - 1 tsp Turmeric powder a pinch Ginger Garlic paste - 1 tsp Mint Leaves - 1/2 cup Coriander leaves - 1/2 cup For Rice Basmati Rice - 1 1/2 cup Onions - 2 Green chillies - 2 Chilli powder - 1 tsp Coriander powder - 1 tsp Ginger Garlic paste - 1 tsp Cinnamon - 2" Bay leaf - 1 Cloves - 3 Cardamom - 2 Salt to taste Oil - 2 tbsp Butter - 1 tbsp Saffron a pinch Method: Clean and soak Basmati for 10 to 15 mins. Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes. Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well. Add the marinated chicken and cook on high flame for 5 mins and simmer till t...

Ingredients: 1 cup Kadale KaaLu/Black Channa 3-4 Green Chillies 3-4 tbsp Grated Coconut 1/2 chopped Onion 1/2 tsp mustard seeds pinch of hing/asafoetida Curry leaves Coriander Leaves Lemon juice little Oil Salt Method: 1. Soak black channa over night in water and pressure cook them till they are soft & drain water and keep aside. 2. Heat a little oil in a pan add mustard seeds, curry leaves and a pinch of hing. 3. After the mustard seeds splutter, add in chopped green chillies and onions. Once the onions begin to turn golden brown, add in the cooked Channa and salt as per taste cook for few minutes. 4. Garnish it with grated coconut, coriander leaves and sprinkle lemon juice mix well and serve.

INGREDIENTS Bottle Gourd / Sorekayi - 1/2 medium size 1 - Small Onion Curry Leaves 2-3 Green chillies 1-2 Red chillies 1 tsp - Urad dal 1/2tsp - Fenugreek seeds 1-2 tsp Groundnut/Peanuts 1tsp - Mustard Pinch of hing small lemon size Tamarind Salt to taste Chopped coriander leaves Oil Method: 1. Peel and cut Bottle Gourd in to small pieces. 2. Cut onion in to pieces. 3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal, groundnuts and red chillies fry till golden brown and add chopped bottlegrourd, onion, green chillies, fry and close the lid for few seconds. 4. put everything in blender, add salt, tamarind and grind it for few seconds, now u can taste and adjust spice & salt again. 5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional) 6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.

Wish you all a Happy & Prosperous Yugadi Let this New Year bring Good Health, Wealth, Happiness And Lots of Joy To YOU and UR FAMILY :-) Spl food on spl festival occasion Lime rice, White rice, Bele saaru, Vade, Shavige payasa, Cabbage palya, Rava ladoo / Rave unde:-)

INGREDIENTS: 1 Puff Pastry sheet 4 hard boiled Eggs (cut in to half length-wise) 1 Onion (cut into thin slices) 1 tsp Cumin seeds 1 tsp Ginger/ garlic paste 1/2 tsp Garam Masala 1/2 tsp Turmeric 1/2 tsp Red Chili powder 1-2 Green Chillies (finely chopped) 2 tbsp Oil Salt to taste METHOD: 1. Heat oil in a pan, toss cumin seeds, green chillies, onion & ginger and garlic paste, saute until they start turning light brown. Then add salt, turmeric, garam masala and red chili powder stirr well & keep aside. 2. Cut the thawed pastry into 6 strips about 3-1/2 inches wide by 5 inches long (approx). Place a spoonful of prepared masala and halved egg, cut side down (as shown in the pic) 3. Fold the two ends of the strip, press the edges by applying very little water make sure the masala wont come out while baking 4. Bake it in oven for 10-15 minutes @ 450 degrees. Serve hot with ketchup:-)