HOTCHULHA

Ingredients:

• Thin Vermicelli – 2 cups
• Whole milk – 4 cups
• Sugar – 1 cup
• Cashew Nuts – 25
• Raisins – 25
• Poppy seeds – 1 Table Spoon
• Dry coconut Grated – 2 Table Spoons
• Ghee – 4 Table Spoons
• Cardamom Powder – 1/4 Tea Spoon
• Charoli nuts – 1 Tea Spoon

Method:

1. Fry the Vermicelli in 3 table spoons of Ghee until it is brown.
2. Fry on low heat until all the ghee is dried.
3. Dry roast the coconut and poppy seeds and keep it aside.
4. Fry the Cashew, Charoli nuts and raisins in the remaining Ghee and keep it aside.
5. Put the heavy bottom sauce pan and ass milk, sugar and cardamom and bring it to a boil and then put the fried vermicelli stirring constantly. With in 5 minutes, vermicelli will become soft.
6. After five minutes, reduce the heat and put the dry fruits and nuts.

Tip: If it becomes too thick, add a cup of milk and heat it for couple of minutes. It will become thin again.

Ingredients:

• Carrots – 1 lb – grated
• Sugar – 1.5 Cups
• Half & Half milk – 2 Cups
• Ghee – 6 Table Spoons
• Cashew nuts – 20
• Raisins – 20
• Dry coconut Shredded 0 1/4 cup
• Poppy Seed – 1 Table Spoon
• Cardamom – 1/2 Tea Spoon

Method:

1. Dry Roast the Poppy seeds and Dry Coconut separately and keep it aside.
2. In a heavy bottom pan put 1 table spoon of Ghee and fry cashew, Raisins and take them and keep it aside.
3. Now put the remaining 5 table spoons of Ghee and then put the grated carrots in the pan and Saute them for five minutes.
4. Now put the milk and cook till the milk condenses. Then put the Sugar and let it cook till halwa begins to thicken.
5. Remove it from the flame and add cardimom and dry fruit mix.
6. Tada … Your Gajar ki Halwa is ready.

Tip: You can serve it hot or cold. Also you can add vanilla ice cream if you are serving cold.

Ingredients:

• Basmati Rice  – 1 Cup
• Carrot – 1/4 Cup – Cut into small cubes
• Frozen Peas – Handful
• Ginger/Garlic Paste – 1/4 Tea Spoon
• Butter – 2 Table Spoons
• Cinnamon Sticks – 1/2 Inch
• Cloves – 4
• Cashews – 10
• Salt

Method:

1. In a Sauce Pan, put the Butter after it melts, put the Cashews, Cloves, Cinnamon Stick and saute it for couple of minutes.
2. Now put the Ginger/garlic Paste and Fry until the raw smell goes off.
3. Now put the Carrot and Peas and Fry them for 2 minutes. Add Rice and Saute it for 1 minute.
4. Put this into a Rice Cooker with 1 3/4 cups of water and let it cook.
5. Serve it with Raita or any Gravy Curry.

Ingredients:

•  Chicken Pieces – 1 Lb
• Green Chillies – 5 cut into pieces
• Tomato – 1/2 Puree
• Onion – 1 medium – cut into small pieces
• Ginger Garlic Paste – 1 Table Spoon
• Chilli Powder – 1 Table Spoon
• Curd – 1/4 Cup
• Butter – 2 Table Spoon
• Cloves – 4
• Cinnamon – 1/2 inch
• Clove Powder – 1/8 Tea spoon
• Mint – 5 leaves
• Cilantro – handful
• Salt
• Oil
• Dry Masala : Grind the following and make the Dry Masala.
  • Poppy Seeds – 1 Tea spoon
  • Dry Coconut Powder 0 2 Table Spoons
  • Cinnamon – 1/2 Inch

Method:

1. Pre-heat oven to 350 degrees.
2. Mix the butter, curd, salt, chicken pieces with 1/4 tea spoon of ginger/garlic paste and bake it for 20 minutes.
3. In a pan put the oil. Once oil is hot, put the onion, green chillies, cloves, cinnamon stick and saute it for couple of minutes and now its time to put ginger/garlic paste and fry it till the raw smell goes.
4. Put the baked chicken pieces, dry masala powder, Chilli powder, Mint leaves and  salt. Saute it for 2 minutes and then put the tomato puree and cook it for 20 minutes.
5. Garnish it with Cilantro.

Tip: It goes very well with Roties, plain rice and Fried Rice.

Ingredients:

• Toor Dal – 1/2 Cup
• Purple Baingan – 1 Small
• Tomato – 1 Small
• Green Chillies – 8
• Tamarind – 1/4 size of lemon
• Tadka seeds – 1 Tea Spoon
• Salt to taste
• Oil

Method:

1. Pressure cook first 5 items from the above ingredients for 3 whistles in 1.5 cups of water.
2. Once the pressure is gone, put some salt. Make the Dal stuff little soft with spoon and put the tadka.
3. Garnish it with Cilantro.

Ingredients:

• Cabbage – 3 Cups – Cut into small pieces
• Chana Dal – 1 Cup
• Tomato – 1 medium – Cut into small pieces
• Turmeric – 1/8 Tea Spoon
• Onion – 1 Medium – Cut into Small pieces
• Red Chilli Powder – 1 Table Spoon
• Clove powder – 1/8 Tea Spoon
• Coriander Powder – 1/8 Tea Spoon
• (Optional) Ginger Garlic Paste – 1/4 Tea Spoon

Method:

1. Wash the Chana Dal and Keep it aside.
2. Put a pan and put the oil and then the onions and Saute it for 2 minutes.
3. (If you choose to put the ginger/garlic paste now is the time to put it)and add turmeric, clove, coriander & Chilli powders and salt. Then mix it well.
4. Now put the Cabbage, Chana Dal, Tomato and mix it and pour 1 cup of water and let it cook for 20 minutes on medium to high heat.
5. Adjust the salt and garnish with Cilantro.

Tip: It goes very well with Rotis and white rice.

Ingredients:

• Tindora – 1 lb cut into small pieces
• Curry Leaves – 10
• Kobbari Karam – 3 table Spoons
• Tadka Seeds – 1 Tea spoon
• Turmeric Powder – 1/4 Tea Spoon
• Salt to Taste
• Oil to Fry

Method:

1. Cut the Tindora into small pieces and boil them with a bit of salt for 12 minutes and drain them and keep it aside.
2. In a frying pan and put 5 table spoons of oil and put the tadka seeds, Curry leaves and let them crackle for a minute
3. Now Put the drained Tindora pieces and saute till they look little brown in color and put turmeric powder and let it fry for some more time.
4. Once Tindora turns brown in color put the Karampodi and mix it gently and take it off from Stove.

Ingredients:

• Plantain – 1 cut into cubes
• Curry Leaves – 10
• Kobbari Karam – 2 table Spoons
• Tadka Seeds – 1 Tea spoon
• Salt to Taste
• Oil to Fry

Method:

1. Cut the plantain into small cubes
2. In a frying pan and put two table spoons of oil and put the tadka seeds, Curry leaves and let them crackle for a minute
3. Now Put the Plantain pieces and salt and saute it for 2 minutes and put 3 table spoons of water and put the lid and let it cook for 5 minutes.
4. Take the lid off and let the vapour evaporate from the pan
5. Put 2 table spoons of oil and saute it for 2 minutes and finally put the Kobbari Karam and take the pan from heat and let it mix gently and adjust the salt.

Ingredients:

• Dry Shredded Coconut – 1/2 Cup
• Hot red chillies powder – 1/4 Cup
• Amchoor Power – 1/2 Tea Spoon
• Salt – 1 Tea Spoon
• Garlic – 6 cloves

Method:

Put everything in a food processor and grind it coarsley.

This is used for Potato , Karela, Okra Fries and more