Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Crispy fish kachori with spinach Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Baked onion pakoda Wheat puri with besan sabzi Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Mix the powdered sugar and food colour. Keep aside.

Dry roast the besan in a wide pan, breaking lumps if any. You get pre-roasted besan, but I prefer roasting the besan to get rid of the raw taste and smell.

This does make a difference to the ladoos. Take care not to burn the besan while roasting.

Set aside. Melt ghee in the same pan.

Heavy bottom pan works well as the success of this recipe depends on continuous stirring without burning the mixture at any point. Once the ghee melts, add the roasted besan.

This can be tricky, as the besan initially thickens in consistency. This step is the longest and takes about 15-20 minutes for both these ingredients to bind together.

Stir continuously. Besan changes to golden brown color and gives out a sweet aroma.

Add coarsely ground almonds and keep stirring for another 5 minutes or till completely combined. Add powdered sugar and mix well.

Once the sugar is added, the mixture tends to loosen a bit. Excess heat melts the sugar and may start bubbling.

Hence, keep the heat low or you may even remove the pan from heat right after adding the sugar. Stir well to form an evenly brown mixture.

Once all the ingredients are mixed, you`ll notice the consistency changes. The mixture becomes manageable.

At this point, add the powdered cardamom or a few drops of cardamom extract to the mixture. Your kitchen should waft with the sweet and nutty aroma.

Transfer the mixture to a plate. As the mixture cools, it thickens.

Do not cool it completely, it will be hard to shape the ladoos and it will fall apart. It should be warm to touch with bare hands.

Grease your palm with a little ghee and shape the mixture into small ping pong sized balls. Even if you have a dry mixture, the ghee from your palm will help hold the ladoos in shape.

Store ladoos in an air tight container for 2 weeks. Note: Add only as much ghee as indicated.

Adding more ghee may seem to give a manageable mixture. But, after shaping and cooling the balls, it may flatten and make one big lump.

RELATED RECIPES Wheat puri with besan sabzi Pakoda kurma Badam ragi malt Besan ka halwa Boondi ladoos Ingredients: 1 cup besan (gram flour) 1/2 cup almonds, coarsely powdered 1 cup sugar, powdered 3/4 cup ghee 1/2 tsp cardamom, powdered 1/4 tsp saffron food coloring (optional) (less)

Mix the spinach paste in all purpose flour, mix in salt, 1 and 1/2 tbsp oil and knead into a semi-hard dough. Keep the dough covered for about 10 minutes.

In the meantime prepare the fish filling, first dry roast the grated coconut to a golden brown colour. In the same pan, heat 1 tbsp oil, add ginger garlic paste and fry a little, then add the chopped shallots and fry for a minute or so.

Next add the pepper powder, turmeric powder, coriander powder and garam masala powder and fry till it turns to a golden brown colour. Next add the fish pieces, add salt and cook for another 3 to 4 minutes by constantly stirring.

Once cooked, scramble the fish pieces to almost a powdered form. Next add the dry roasted coconut and cook for another minute or so.

Keep aside and let cool. Add 1 tbsp lemon juice to the fish filling before use.

Next divide the kachori dough into 9 to 10 equal sized balls. Using the palm of your hand, gently press to form circles not more than 2-inches in diameter.

Place one portion of the fish filling in the centre of the rolled dough. Surround the filling with the dough by slowly stretching it over the filling.

Seal the ends tightly. Use the palm of your hand to make a circle taking care to ensure that the filling does not spill out.

Rub a little oil on both your hands, this helps in the process. Using roll pins might leave pores, causing oil to ooze in while frying.

Repeat with the remaining dough and filling. In a deep non-stick skillet, heat enough oil on medium heat for deep frying.

To make sure if the oil is ready for frying, add a little dough in the oil, if it slowly surfaces, indicates the temperature of the oil is just right. Next add the kachoris, not too much at a time, and fry for approximately 3 minutes on each side till you get a golden brown colour.

The kachoris will puff up like puris. Serve hot with sweet tamarind chutney.

Recipe: Only Fish Recipes =========== RELATED RECIPES Sindhi dry masala fish Spinach thokku (pickle) Wheat puri with besan sabzi Rohu fish and vegetable soup Khasta Kachori Ingredients: Ingredients for the Kachori dough: 1 and 1/2 cup all purpose flour 1 and 1/2 tbsp oil 3/4 cup cooked spinach (this is an approximate amount, you can add more if you want a richer, darker colour) Salt to taste Ingredients for fish filling: 1/2 lb. Tilapia, cut into 1-inch pieces 5 shallots, chopped finely 1 tsp ginger garlic paste 1 tsp pepper powder 1/2 tsp turmeric powder 1/2 tsp coriander powder 1 tsp garam masala powder 1/4 cup grated coconut 1 tbsp lemon juice 1 tbsp oil Salt to taste (less)

Deep fry carrot, beans, cauliflower, capsicum, potato in oil. Put tawa, heat the butter and fry the onion.

Add the fried vegetables. If you are using frozen green peas add them to the vegetables and onion.

Otherwise, boil the green peas and then add them to the vegetables. Add sambar powder, garam masala, salt.

Let it cook for some time. Before removing from the stove, add milk and cream.

Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Vegetable aval upma Soya chunks vegetable curry Vegetable avial Bread cutlet Cheesy, crunchy vegetable pie Ingredients: Carrot -1 Beans - 1 bunch Cauliflower - few Capsicum - 1 small Potato - 1 medium size Frozen Green Peas - 1 cup Onion - 1 Sambar Powder - To taste Butter - For frying onion Garam masala - For taste Salt - to taste Milk - 1/2 cup Cream - 1/2 cup (less)

Chop the onion finely and keep it aside. Mash the cooked rajma into a smooth paste.

You can even run it in mixie adding some water to it to make the paste. Take 3 tsps of oil in a pan and drop in the cumin seeds.

Once it splutters, add the chopped onion and fry until it turns golden brown. Now add the mashed rajma paste to the pan along with chilly powder, garam masala, turmeric powder, sugar and salt.

Mix them well and cook on medium flame for a while till it becomes thick. Switch off the flame and add the lemon extract to it and mix well until it blends.

Finally add finely chopped coriander leaves and mix well. Rajma filling is ready.

Make lemon sized balls of rajma filling and keep it ready. Make chapathi dough and roll out balls bigger than the rajma balls.

Flour the work surface and roll the chapathi slightly into a thick circle and place the filling ball in the center and gather the dough from all the sides and seal the ball. Press the ball slightly and roll the paratha gently into a large circle of 1/4 inch thickness.

The trick is to roll it without the filling getting exposed. Roast the paratha on tawa by adding few drops of oil.

Rajma paratha is ready to serve. Serve with thick curd or raitha of your choice.

Recipe courtesy: 4th sense cooking RELATED RECIPES Onion Paratha Kheema paratha Palak paratha Spicy rajma gravy Moong dal parathas Ingredients: 1 cup - rajma (Red Kidney Beans) 2 - onions 1/2 tsp - cumin seeds 1/2 tsp - turmeric powder 2 tsp - chilli powder 1 tsp - garam masala 1 tbsp - lemon extract Salt to taste 1/2 tsp - sugar Coriander leaves (less)

Soak Bengal gram dal for 1 hour in water. Grind the dal coarsely without adding much of water and add chilli powder, garam masala powder, roasted oats and salt to it.

Mix in adequate water to make it into vada batter consistency. Close the bowl and keep it aside for 15 mins.

Now mix in the mashed potato until it forms firm dough. Make long oval shaped patties.

Heat oil in a pan and deep fry it until well cooked and golden brown on both sides. Keep it aside.

To make roti dough: Powder oats finely. Take wheat flour, oats powder and salt in a bowl.

Add adequate water to it and make roti dough. Pinch small balls and roll into roti.

Heat a tawa and roast the roti by adding few drops of oil. Assembling: Place a roti on the work area and spread some ghee on it.

Keep a patty in the center and sprinkle some chopped onions on top. Pour a generous spoon of lemon juice on the patty.

Mix half a tsp of chilli powder, chaat masala powder and salt together with 2 tbsp of water. Pour one generous spoon of this on the patty as well.

Now roll the frankie and tie it up with a tissue or foil. Serve hot.

Enjoy eating a healthy and delicious frankie. Recipe courtesy: 4th sense cooking RELATED RECIPES Horsegram vada Instant oats idli Vada pav Masala vada Medhu vada Ingredients: For filling: 1/2 cup - oats 1 - potato 1 cup - Bengal gram dal 1 tsp - chilli powder 1/2 tsp - garam masala powder 1/2 tsp - salt For chapathi: 1 cup - wheat flour 1/2 cup - oats Salt Oil Lemon juice 1 - onion (less)

Soak Bengal gram dal for 1 hour in water. Grind the dal coarsely without adding much of water and add chilli powder, garam masala powder, roasted oats and salt to it.

Mix in adequate water to make it into vada batter consistency. Close the bowl and keep it aside for 15 mins.

Now mix in the mashed potato until it forms firm dough. Make long oval shaped patties.

Heat oil in a pan and deep fry it until well cooked and golden brown on both sides. Keep it aside.

To make roti dough: Powder oats finely. Take wheat flour, oats powder and salt in a bowl.

Add adequate water to it and make roti dough. Pinch small balls and roll into roti.

Heat a tawa and roast the roti by adding few drops of oil. Assembling: Place a roti on the work area and spread some ghee on it.

Keep a patty in the center and sprinkle some chopped onions on top. Pour a generous spoon of lemon juice on the patty.

Mix half a tsp of chilli powder, chaat masala powder and salt together with 2 tbsp of water. Pour one generous spoon of this on the patty as well.

Now roll the frankie and tie it up with a tissue or foil. Serve hot.

Enjoy eating a healthy and delicious frankie. Recipe courtesy: 4th sense cooking RELATED RECIPES Horsegram vada Instant oats idli Vada pav Masala vada Medhu vada Ingredients: For filling: 1/2 cup - oats 1 - potato 1 cup - Bengal gram dal 1 tsp - chilli powder 1/2 tsp - garam masala powder 1/2 tsp - salt For chapathi: 1 cup - wheat flour 1/2 cup - oats Salt Oil Lemon juice 1 - onion (less)

Soak Bengal gram dal for 1 hour in water. Grind the dal coarsely without adding much of water and add chilli powder, garam masala powder, roasted oats and salt to it.

Mix in adequate water to make it into vada batter consistency. Close the bowl and keep it aside for 15 mins.

Now mix in the mashed potato until it forms firm dough. Make long oval shaped patties.

Heat oil in a pan and deep fry it until well cooked and golden brown on both sides. Keep it aside.

To make roti dough: Powder oats finely. Take wheat flour, oats powder and salt in a bowl.

Add adequate water to it and make roti dough. Pinch small balls and roll into roti.

Heat a tawa and roast the roti by adding few drops of oil. Assembling: Place a roti on the work area and spread some ghee on it.

Keep a patty in the center and sprinkle some chopped onions on top. Pour a generous spoon of lemon juice on the patty.

Mix half a tsp of chilli powder, chaat masala powder and salt together with 2 tbsp of water. Pour one generous spoon of this on the patty as well.

Now roll the frankie and tie it up with a tissue or foil. Serve hot.

Enjoy eating a healthy and delicious frankie. Recipe courtesy: 4th sense cooking RELATED RECIPES Horsegram vada Instant oats idli Vada pav Masala vada Medhu vada Ingredients: For filling: 1/2 cup - oats 1 - potato 1 cup - Bengal gram dal 1 tsp - chilli powder 1/2 tsp - garam masala powder 1/2 tsp - salt For chapathi: 1 cup - wheat flour 1/2 cup - oats Salt Oil Lemon juice 1 - onion (less)

Radish usually has lot of water in it. So squeeze it hard to remove the water content from radish.

Save this water for making dough if you wish. In a skillet or kadai pour 1 tsp of oil.

When it is hot add finely chopped ginger and saute for a bit. Add finely chopped green chilli and saute until the colour of ginger changes to golden brown.

Add shredded radish, salt and fry for 5-10 minutes on medium flame or until the water content in radish evaporates. Add turmeric powder, fennel powder and cumin powder.

Saute for a minute. Add grated paneer and saute for 2-3 minutes.

Remove from flame and allow it to cool. When it cools down slightly add finely chopped mint and mix it well to combine.

To make dough: In a mixing bowl add whole wheat flour/atta. Remove 3 tbsp of flour from it and add 3 tbsp of soy flour.

Then add salt, chilli powder, turmeric powder. Mix it well with your hands.

You can reserve this flour/atta for dusting. Then slowly add water/reserved radish water and knead it to a soft dough.

You might have to use your muscle powder as you have to knead it for couple of minutes. The kneading time varies from the brand of flour you are using.

Take a tsp of oil and coat the dough. This will prevent the dough from drying while you are rolling out parathas.

Cover it with a cling wrap / kitchen towel. Now pinch a small part from the stuffing and make golf size balls.

You should get around 5 balls. Likewise pinch a portion of dough and make 5 equal sized balls.

Take one of them dust it with flour and roll it out using your rolling pin like how you do it for rotis/chappati. Roll it into a circle around 10 cm in diameter.

Dust it with more flour if it is sticky. Place the stuffing in the center and wrap it from all side to form a huge droplet like those Indian Modaks.

Then press it from the top to make it flat. Dust it with flour and keep it aside.

Repeat this step. Take the stuffed dough that was prepared first.

Roll it out gently using a rolling pin. If the stuffing peeps out, dust a little bit of flour on the leak as you roll.

Heat the griddle / tawa on medium heat, gently drop the rolled paratha. Allow it to fry for 30- 40 seconds on one side or until you will see small puffs on paratha.

Then flip it over and fry on the other side for another 30-40 seconds or until you see brown spots beneath. Brush it with oil or ghee.

Flip it over and fry it longer if required. Fry other parathas and serve it with Raitha / Pickle / Dal or any Kurma of your choice.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Paneer fried rice Paneer masala khichdi Chilli Paneer Rajma paratha Shahi Paneer Ingredients: 1 cup less 3 tbsp Whole Wheat flour 3 tbsp soy flour 1/4 tsp chilli Powder 1/4 tsp turmeric Powder 1/4 cup + 3 tbsp (approx) Water Oil/ghee for frying Salt to taste For stuffing; 2 1/2 cup Shredded Radish / Muli 3/4 cup packed Grated Fat free homemade paneer 1 1/4 tsp finely chopped ginger 2 finely chopped green chilli 3 tbsp finely chopped mint 1/4 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp fennel Powder Salt to taste 1 tsp oil (less)

Add little salt to the vegetable as per your taste. (Keeping in mind that vegetable already consists of salt).

Make a ball of dough slightly thicker than chapati and roll it a little. Place the Methi vegetable on it and again make it into a ball.

Seal the edges completely so that the stuffing does not come out. Flatten these balls and roll like any other parantha.

Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat.

Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.

Serve methi ka paratha with homemade butter. Note: If you don't have enough leftover vegetable.

You can add one small finely chopped onion to the vegetable (less)