Category: Recipes

Grind the mustard seeds. Use mortar and pestle. Mix the mustard seeds powder with curd well. Keep it overnight or for 10 hrs fermentation. Traditionally it is fermented for 8-10 hours. Add salt + red chilli powder + turmeric to boiled aloo and mix well.
Use kashmiri red chilli powder for more colour.
Heat oil add fennel and fry for few seconds.

Wash the rice well and cook it in milk till all the milk is absorbed and the rice is cooked. 
While the rice is cooking, boil the water and sugar together till the sugar melts.
Turn off the heat and add the cardamom powder and lemon juice.
Mix well and set aside.
After the rice is cooked, let it cool a bit and then use a heavy ladle to mash it a bit.
Take about 1 tbsp of the mashed rice and shape it into a ball. Press to form a thick disc. 
Shape the rest of the Dudhauri in the same way.
In a small kadai, over medium flame, heat about 1 cup oil.
Over medium heat, fry a few Dudhauri at a time till they are golden brown. Each batch took me about 10 minutes.
Drain all the oil from the fried Dudhauri and drop them into the syrup. 
Let the Dudhauri soak up the syrup for about 30 to 60 minutes.
Serve warm or cold.

To begin making the Himachali Bhey Recipe, we will boil the lotus stem with water and salt for about 15 minutes.
Once the lotus stems are cooked drain the water out and wash it over cold water to stop the cooking process.
Heat a pan with oil, add ginger, garlic and onions and saute them till the onions turn translucent. Add the spice powders turmeric powder, red chilli powder and salt. Give it a toss.
Add the cooked lotus stem, besan flour and give a quick mix. Check for salt and spices and turn off the heat.  Remove Himachali Bhey into a serving bowl and serve.
Serve the Himachali Bhey Recipe along with along withTawa Paratha and Gujarati Dal for your comforting lunch or dinner meal.

To begin making the Andaman Style Steamed Garlic Prawns recipe, in a heat proof boil collect chopped garlic and green chilies and keep aside. 
Heat vegetable oil in a pan till smoking hot, and pour the hot oil immediately over the chopped garlic and chilies. Wait till they crackle and leaves and aroma. Set aside to cool.

To begin making the Kerala Style Vendakka Pachadi Recipe, wash the vendakkai well and pat dry them on a kitchen towel. Once dry, slice them thin rounds, lightly salt them and keep it ready. 
Heat oil in a pan on medium heat, and shallow fry the vendakkai till well cooked and crispy. Make sure not to burn them, since they are thinly sliced into rounds they will tend to..

Cook the Rice

Wash the rice well under running water.
Add 2.5 cups water and pressure cook till done.
Set aside.

Making the Cheese Paste

Soak the chillies in some warm water for 10 minutes.
Cut the cheese into smaller pieces.
Grind the soaked chillies, cheese, ginger, and salt to a fine paste with some water. Set aside.

Making Kharzi

In a wok or kadhai, heat the oil.
Add the sliced spring onions and stir-fry till transparent.
Turn the heat to low and add the cheese paste.
Stir-fry for 3 to 5 minutes till it thickens.