Food World Recipes

Ingredients: 1 cup raw rice 1 full coconut 250g Black jaggery 4 tbsp. sugar 1/2 tsp. cardamom powder 2 pinch Salt 4 tbsp. ghee 30g Cashew nut   Preparation: Soak the raw rice in water. Extract the first, second and third coconut milk after grating the coconut. Grind the raw rice with the third coconut milk. Place jaggery in a vessel. Dissolve in some water by heating. Strain the dissolved jaggery to remove sediments. Heat 2 tbsp. of the ghee in a kadai. Fry the cashew nuts in it and keep it aside. In the same ghee in the kadai, pour the ground rice, the second coconut milk, and the dissolved jaggery syrup. Stir well. Now add the first coconut milk with the salt. Stir continuously while frequently adding parts of the remaining ghee.  Add the cardamom powder and cashew nuts when the mixture thickens with the oil separating. Mix well. If there is excess oil from the halwa, you may remove it. Grease a plate with ghee. Pour the hot mixture into it and spread a...

Ingredients: Ivy Gourd(Kovakka)-250g Cornflour-2TSP Rice powder-2TSP Maida- 2TSP Rawa-2tsp Turmeric powder-1/4 TSP  Kashmiri Chilli powder-2TSP Cumin powder-1/4 TSP Pepper Powder- 1/4 TSP Amchur powder-1/4tsp Asafoetida- A pinch Salt to taste-1tbsp Oil to deep fry Method: Wash and cut Kovakka vertically(thin slices). In a bowl add all flours,powders,rawa, salt, asafoetida and water.  Add the Kovakka pieces and mix well. Heat oil in a kadayi  and fry the Kovakka at low flame until crisp.

I ngredients for sugar syrup: Sugar -1 cup Water - 1 cup Lime juice- 1tsp Method: Place a pan on medium heat add sugar and water.keep stirring until sugar dissoves and water add cardamom powder and lime juice. Mix well. For the batter: All purpose flour -1 cup Rice powder-- 2tbsp Baking powder- 1/4 tsp Food colour-  Water Method: In a bowl add flour ,rice powder,baking powder ,food colour and water.Mix well and make a batter.. Transfer it into a piping bag. Heat pil in a deep pan ,press the piping bag and make spiral shape and fry it until crispy and golden colour..Put the fried jalebies to the sugar syrup,remove it Yummy yummy  jalebies are ready to serve IIt can also serve with ice creams..Enjoy..

I ngredients: Rawa- 1/2 cup Milk- 3/4 cup Milk powder 1tbsp Sugar- 1cup Water- 1 cup Baking soda-14 TSP Cardamom powder- 1/4 tsp Methid: Heat ghee in a pan,add rawa and saute for 5 minutes and make a dough like consistency .cover the pan and allow to cool for 10 minutes. Add milk powder, cardamom powder and baking soda and make a smooth dough.Make ball shape or flattend (as your choice).Fry it in a oil till golden brown in colour,and put them  to the sugar syrup. Transfer it to the bowl and garnish with  chopped almonds. Sugar syrup preperation: In a pan add sugar and water and boil it till slightly thick,add cardamom powder and lemon juice lemon juice.

Ingredients: Jackfruit seeds- 2 cups (Cleaned and cut) Onion- 1(chopped) Tomato- 1 (chopped) Ginger crushed- 1TSP Garlic crushed -1tsp Green chilly-3 Coriander powder-2TSP Turmeric powder-1/4TSP Red chilli powder-1TSP Water- 3tbsp Pepper powder- 1/4 TSP Saunf-1/2 TSP Sliced coconut-1/2 cup Mustard seeds-1TSP Curry leaves- 2strings lemon juice-2TSP Coconut oil -3tbsp Method: In a pressure cooker add Jackfruit seeds,chopped onion,tomato,giner,garlic,green,chillies turmeric powder,coriander powder,red chilli powder,water and salt.cook well. In a kadayi  heat oil,add mustard seeds when it splutters add sliced coconut s and saute till ight brown in colour,add  saunf andcurry leaves. Add the cooked jack fruit seeds to the kadayi and mix well and saute for two minutes,add lemon juice,pepper powder and stir well.. Jackfruit seeds Ularthiyathu is ready to serve 

Ingredients: Green gram-1 cup Coconut grated- 1/2 cup Jaggery syrup - 4 tbsp Maida- 3/4 cup Rice powder - 1 tbsp Cardamom powder - 1/2 tsp salt to taste Oil for frying . Method For the batter: Take maida,rice powder,salt and water,mix well and.make thick  batter. For the mixture: Soak the green gram for 8 hrs. wash the gram ,salt and cook it in a pressure cooker .In a pan add jaggery syrup,grated coconut  and saute well. Add the cooked green gram to the coconut mixture and saute well.  Then add cardamom powder,allow to cool. Make balls of the mixture and dip on the batter and deep fry..yummy sukhiya is ready. .

Ingredients: Mangoes small and riped-6 numbers Mango chopped-1/4cup Turmeric-1/2 tsp Chilli powder-1tsp Green chilly-1 Coconut grated -1/2 cup Fenugreek powder-1/4 tsp Mustard seeds-1tsp Dry redchilly- 2numbers Curry leaves- 2strings Salt to taste Method: Cook the mangoes with chill powder,turmeric powder and salt and water. Grind the coconut with green chilly and cumin seeds, water and make fine paste.Add the paste to the cooked mango curry and allow to boil, stir well And swich off the flame,then add curd. Heat oil in a pan add Mustard seeds,when it splutters add dry red chillies and curry leaves and por it over the mango.  Mango Pulissery is ready to serve.

Ingredients: Chickpeas -1cup Red chilly powder-1tsp Asafoetida_1/4 tsp Amchur powder-1/4 tsp Chat masala -1/4 tsp Salt to taste Oil for deep fry Method: Soak the Chickpeas overnight,wash the Chickpeas and spread the peas over a cloth .Heat oil in a deep pan and fry the Chickpeas till golden brown in colour.Remove it. Take a bowl ,add the masalas, salt and fried chickpeas.cover with a lid and toss well.crispy crunchy Chickpeas us ready.

Ingredients: Sweet potato-1(cooked and mashed) Green chillies-2 (chipped) Gingher chopped- 1tsp Onion chopped-1/4 cup Rawa -2 tsp Red chili powder-1tsp Rice powder-1tsp Gram flor-1.5 tbsp Chopped coriander leaves and curry leaves. Salt to taste. Method; In a bowl ,add mashed potato,Onion,green chillies,ginger,coriander leaves, curry leaves and salt,rice powder,rawa and gram flour Mix well.take a small portion of vada mix.Make it into round shape and put a hole in the centre, and fry it(low flame) till golden brown.served iit with chutneys and sauce.

Ingredients: Ash gourd flowers - 5 numbers Gram flour-1/2 cup Rice powder- 1/4 cup Red chilly pwder-1tsp Turmeric powder-1/4 tsp Garam masala powder-1/4 tsp Ginger paste- 1/4 tsp Water-3/4 cup  Salt to taste Oil for frying METHOD Wash and clean the flowers.In a bowl mix the all above the ingredients cxcept oil, and make a batter. Dip the flowers( one by one) in the batter and fry it.Crispy flowers pakoda is ready.Serve with mint chutney.. Salt to taste

Ingredients: Colocasia (Taro) leaves - 4 numbers Gram flour-1 1/2 cups Red chilli powder-2tsp Turmeric powder- 1/4 TSP Crushed cumin seeds - 1tsp Ginger paste- 1tsp Asafoetida- 1/2 TSP Tamarind pulp- 2tbsp Salt to taste  Water-  1/4 cup Oil for frying METHOD:  Wash the colocasia leaves and remove the veins of the leaves. In a bowl add all ingredients and make paste. Apply the paste on one leaf and place another leaf over it, continue with other leaves. Now roll the leaves carefully and steam it for 20 minutes. When it cools cut the leaves into 1-2 cm thick. Fry it or temper them before serving.

Ingredients: Chicken -500g Shallots- 2 cups (crushed)  Kashmiri Red chilli powder- 5 to 6 tsp Coconut oil- 4tbsp Lime juice- 1 tbsp 2 strings curry leaves Salt to taste.  Method: Heat oil in a pan. Saute crushed shallots until golden brown. Add chilli powder and saute it for two minutes. Then add the chicken, salt and curry leaves, and mix well. Close pan until chicken is cooked and add lime juice. Saute it until the chicken is dark on the outside. Garnish and serve. 

INGREDIENTS: Milk- 1 1/2 litre Grated papaya(semi-ripe)- 2 cups Sugar- 2 cups Sago pearls- 1 cup Ghee-2 tbsp vanilla essence-1 tsp salt - a pinch METHOD: Soak sago pearls in warm water.In a pan heat ghee and saute the grated papaya. Add 3tbsp sugar in it and cook it well. Allow it to cool. Take another pan and cook the sago pearls with milk and remaining sugar. Add salt and vanilla essence to it and allow it to cool. After it cools down add the cooked papaya and mix it well.Papaya payasam is ready to serve.

     Cooking Time: 15 Minutes                                                                             Vegetarian                                        Servings: 4 people Ingredients   S pinach – 1 bunch.   Paneer cubes-3/4 cup    Green chilli-1    Oil-2tbsp    Butter-1tbsp    Onion chopped-1 cup    Cumin seed-1/2 tsp.    Ginger garlic paste-1 tsp.    Lemon juice-1 tsp.    Fresh cream-2 tbsp.    Kasuri methi-1/2 tsp.    Salt to taste Prepar...

Preparation time: I hr. 30 min                                                                              Cooking Time :30 min                                                                                        Cuisine: Indian INGREDIENTS Wheat flour-2 cups Banana (small) mashed- 3 nos Jiggery syrup-1/2 cup Baking soda- ¼ tsp Salt –a pinch Cardamom powder-1/4 tsp Ghee-1tbsp  Peanuts-1tbsp  Coconut pieces-1tbsp Oil for frying PREPARATION Fry peanuts and coconuts in ghee and keep it aside. In a bowl, add all the above ingredients ...

INGREDIENTS: Milk-500 ml Sugar-1 ¼ cups Corn flour-2tbsp Fresh cream-1/2 cup Rose essence-1 tsp Cardamom powder-1/4 tsp Chopped pista-2tbsp PREPARATION: Boil milk and reduce it into three forth. Mix corn flour with quarter cup of milk, and add this to the boiling milk. Add sugar and nuts and cook it for another two minutes. Remove from fire and allow to cool, add beaten fresh cream and flavouring. Keep it into the freezer, after one hour take it out again beat the mixture, and fill into a kulfi moulds and keep it into the freezer for six to eight hours. Malai kulfi is ready.

Preparation time: 30 min Cook time:  15 min                                         Non - veg Cuisine: Indian INGREDIENTS:  Fish-500 g Coconut oil-4tbsp Mustard- 1/4tsp Fenugreek-1/4 tsp. Shallots-200g Ginger chopped -1tbsp. Garlic chopped - 2tsp. Kashmiri chilli powder - 4tsp. Turmeric powder - 1/4 tsp. Kodampuli (Cambodge) paste - 1 tsp. Curry leaves - 2 strings Salt to taste PREPARATION: Heat oil in a kadai. Add mustard when it splutters, add fenugreek powder, ginger, and garlic chopped shallots.  Sauté till shallots turn brown in colour. Allow to cool and make the paste. Heat oil in a chatty(mud pot), add chilli powder, grounded paste, turmeric powder and sauté well. Pour enough water and let it boil. Add the fish pieces, salt, ...

The monsoons have arrived in many parts of India. Craving for something delicious, warm and healthy is super-common everywhere. This is when we tried making Chow Mein noodles and to be honest, the recipe turned great. So why not try this recipe and bring back that warm, fuzzy feeling. This recipe makes a great dinner option too. Simple Chow Mein Recipe (Sautéed Chinese Noodles) Servings: 2 - 3 Timings: Preparation: 5 - 10 min. ; Cooking: 10 - 15 min. Simple Chow Mein Recipe (Sautéed Chinese Noodles) Ingredients 115 g Flour Stick Noodles (Hakka Noodles) 1 tbsp. garlic - finely chopped 1 medium Onion - chopped 50 g Shredded chicken 1.5 cups chicken broth (or water) 1 carrot - sliced 1/4 of a cabbage - sliced thin 2 tbsp. Soy Sauce Oil (I used olive oil in my recipe) 1 tsp. Jalapeno sauce (optional) Pepper Salt to taste Directions Heat a skillet over medium-high flame, Sauté the onion and garlic in oil. Once done, pour the chicken broth an...

Ingredients Raw Rice – 1 cup Grated coconut – ½ cup Cooked rice – ¼ cup Coconut water – ¼ cup Water – add as required Salt to taste Method Soak the rice for 6 hours.  Grind the rice with coconut and cooked rice with enough water and make a smooth batter.  Pour the batter in a bowl. Add salt and more water to get a thin flowing watery consistency.  Pour a ¼ cup of batter into a tawa and swirl to evenly distribute batter into a circle. Cook the Neer Dosa till done.  You can eat your Neer Dosa with coconut milk, jam and many other curries. 

Preparation time: 5 min Cook time:  30 min                                                                     Sweets   Cuisine : Indian Ingredients: Corn flour - 1/2 cup Sugar - 1 1/2 cups Water - 1 1/2 cups + 1/2 cup for syrup Ghee - 2 tbsp Nuts - 1/4 cups (finely chopped Pista, Almond and cashew nut ) Cardamom powder – little Food colour – one drop red colour Preparation In a large bowl, mix corn flour with water and whisk well. Add food color and keep aside. In a pan, dry roast the chopped cashews and keep aside to cool. In a pan, heat 1/2 cup of water and add sugar and boil till the sugar melts. Cook for another few minutes till the water starts getting a little thick. Now start adding the corn flour mixture by stirring continuously in low heat. You will see the mixt...