Sweet Coconut Puri or Meethi Narial Puri

Ingredients

1 cup flour or atta
¼ cup fresh grated coconut or narial
½ cup sugar grinded with 2 small green cardamoms
¼ cup Coconut powder
Oil for frying

Recipe

Take the flour, add 4 tsp sugar and 2 tsp oil to it, bit of water to create a dough
Now create equal balls of this dough, flatten it and spread grounded sugar and fresh grated coconut over it
Now fold it and flatten it again giving it a round shape
Now apply ghee to it and also apply coconut powder on both sides
Deep fry it
Soak out the oil out of it and serve hot

Cucumber Soup with Cottage Cheese Balls

Ingredients

For Cucumber Soup

1 cup cucumber juice
1 tsp chopped onion
½ tsp black pepper powder
1/1/2 cornflour
Salt to taste

For Cottage Cheese Balls

½ cup cottage cheese or paneer
¼ tsp black pepper
1/1/2 tsp corn flour
Salt to taste

Recipe

For Cheese Balls

Mix all the ingredients together, make small balls of equal sizes and deep fry them


For Cucumber Soup

Take a pan and put 1 tsp ghee or clarified butter in it
Now add 1 tsp chopped onion and sauté it
Now its turn to add cucumber juice, salt and pepper to it
When it starts to boil add 1 tsp cornflour to it
Place it in a soup bowl, add cheese balls to it and serve hot

Paneer Pudina Kebab

This is a vegetarian kebab recipe

Ingredients

1 cup Paneer or cottage cheese
¼ cup chopped pudina or mint leaves
2-3 tsp dry fruit
1 tsp white pepper
½ tsp chat masala
2 tsp corn flour
Salt to taste
Oil for shallow frying

Recipe

Take a bowl and mash cottage cheese in it
Add chopped mint leaves to it, salt, white pepper powder and cornflour
Now make equal balls of the mixture, stuff it with dry fruit, flatten it to make patty out of it and shallow fry
Serve hot with pudina or mint chutney

Shahajani Pulao

This is a popular rice recipe of India

Ingredients

1 cup raw rice
½ cup curd
2 cup water
1 chopped onion
½ tsp turmeric powder
1 tsp zeera or cumin seeds
3-4 nos laung or cloves
1 pc dalchini or cinnamon
2 nos small green cardamom
Dryfruits for garnishing
Salt to taste
2 tsp Ghee or clarified butter

Recipe

Take ghee in a pan, add zeera, cashew nut, walnut and onion until golden brown
Now add rice, curd, salt, turmeric, water and cook it
When rice cooks take an empty round bowl and place it in it
Now take it out of the bowl after it takes it shape and garnish with dry fruit and fried onion pieces

Malabari Chutney

Ingredients
½ cup Chana Daal
½ cup green coconut
½ cup roasted peanuts
1 green chilly
rock salt as per taste
1 tsp rai
1 pc adrak or ginger
4 tsp tamarind water

Recipe
Soak chana daal for 2-3 hours in water and then roast it
Take a jar ad add to it roasted chana daal, roasted peanut, coconut,
chilly, ginger and rock salt
Also add tamarind water along with normal water and churn it to form a paste
Now take a pan, add mustard oil, heat it and add rai until it crackles
Now pour it over the paste
Garnish it with pieces of coconut and serve it with any Malabari
cuisine or food of your choice

Karele ka Parantha or Bitter Gourd Flatbread

Ingredients
½ cup deseeded karela or bitter gourd
1/4 cup makki ka atta or flour of corn
¼ cup wheat flour
¼ cup besan or gram flour
1 tsp saunf or fennel seeds
¼ tsp kasuri methi
3-4 tsp curd
3-4 tsp chopped onions
Milk
Salt to taste
¼ tsp red chilly powder
Ghee

Recipe
Add curd and salt to the karela and keep aside for an hour so that the
bitterness goes away
After an hour wash the karela and add atta, besan, makki ka atta,
saunf, kasuri methi, chopped onions, salt, 1 tsp ghee and add few tsp
of milk to create a dough
Flatten it into round shape and shallow fry in ghee
Serve hot with curd or pickle of your choice

Masala Arbi or Spicy Colocasia

Ingredients
250 gm arbi or colocasia
1 tsp ajwain or carom seeds
2 tsp ginger julians
1-2 red chillies
1 tsp dhania or coriander seeds
1 tsp garam masala
2 tsp besan or gram flour
Oil for frying

Recipe
Boil arbi, peel it and deep fry in oil
Roast besan in pan
Now take another pan, add 2 tsp oil, add ajwain, garam
masala, salt, besan and ginger julians
Now add arbi to it, mix it well and sprinkle it with amchur
Serve hot with chapatti