Komal

Preparation Time: 5 mins
Makes 4 servings
Ingredients

• 1 cup curds (dahi) , whisked
• 1 cup coconut milk
• 1 tbsp chopped coriander (dhania)
• 2 green chillies , slit green chillies
• 1 tsp sugar
• salt to taste
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 2 curry leaves (kadi patta)

Method

1. Combine the curds, coconut milk, coriander, green chillies and sugar along with1 1½ cups of water in a bowl and mix well till the sugar dissolves.
2. Add the salt, mix well and keep aside.
3. For the tempering, heat the oil in a small pan, add the cumin seeds, asafoetida and curry leaves.
4. When the seeds crackle, pour the tempering over the drink.
5. Remove the green chillies and discard them before serving.
6. Serve immediately.

Melon Panha

Preparation Time: 10 mins.
Cooking Time: Nil.
Makes 2 glasses.
Ingredients

• 2 cups muskmelon (kharbooja)
• 4 tbsp sugar
• 1/8 tsp cardamom (elaichi) powder
• 2 tsp lemon juice
• ice-cubes, to serve

Method

1. Combine the musk melon, sugar, cardamom powder and lemon juice and blend into a smooth purée.
2. Pour the melon mixture into 2 serving glasses, top with ice cubes and chilled water. Mix well.
3. Serve immediately

Mohanthal - A rich besan burfi

Ingredients

• Gram flour (besan) 2 cups
• Milk 4 tablespoons
• Ghee 3/4 cup + 1 tablespoon
• Sugar 1 1/2 cups
• Nutmeg powder a large pinch
• Green cardamom powder 1/4 teaspoon
• Almonds,blanched and slivered 10
• Pistachios,blanched and slivered 10

Method

1. Heat 2 tbsps milk in a non stick pan. Add 1½ tbsps ghee and heat till it melts. 
2. Place gram flour in a bowl, add the milk-ghee mixture and mix with fingertips till it resembles breadcrumbs.
3. Pass it through thick sieve, pressing lightly to remove lumps. Cook together ½ cup water and 1½ cups sugar to make a syrup. 
4. Heat ¾ cup ghee in a non stick pan, add the sieved gram flour and saute on medium heat, stirring continuously, till fragrant and dark in colour.
5. Cook the syrup till it gets 1½ string consistency. Grease an aluminium burfi tray. 
6. Add nutmeg powder and green cardamom powder to the gram flour and mix well. Set aside to cool completely.
7. Add 2 tbsps milk to the sugar syrup and mix well. Add the syrup, little by little, to the gram flour mixture and mix well.
8. Pour into the greased tray and spread evenly. 
9. Sprinkle almonds and pistachios over the gram flour mixture and press lightly. 
10. Set aside to cool completely. Cut into squares, separate the pieces and serve.

Carrot Chutney

Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings

Ingredients

1 cup grated carrot
1/2 cup chopped tomatoes
9 chopped green chillies
10 whole dry kashmiri red chillies
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 tsp oil
salt to taste
1 tbsp tamarind (imli) pulp

Method

Place the carrots in a microwave safe plate and microwave at high for about 5 mins.Microwave the tomatoes on high until cooked.Let it cool.Prepare the seasoning with the help of the above ingredients and grind them along with carrot and tomatoes.Finally add tamarind paste and grind again.Garnish with coriander leaves.

Rava Vadai

Preparation:null
Cook: null
Total Time: 0 mins
Servings:

Ingredients

150 gms semolina (rava)
75 gms finely chopped onions
150 gms potatoes,boiled and mashed
20 gms grated coconut
2 to 3 green chillies
5 gms ginger (adrak)
coriander (dhania) for decoration
salt to taste
2 cups oil for frying

Method

Mix all the above ingredients and make into a thick fine paste.Add only little water.Then make round vadas and put it in the heated oil.Fry the vadas till it becomes crispy.Serve the vadas hot with coconut chutney or tomato sauce.

Lassaniya Batakavada

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings

Ingredients

For The Stuffing
250 gms boiled and mashed potatoes
1 tbsp garlic (lehsun) paste
3 chopped green chillies
1/2 tsp ginger (adrak) paste
1/2 tsp freshly ground black pepper (kalimirch)
salt to taste
2 tbsp chopped coriander (dhania)
2 tbsp powdered sugar
a pinch citric acid (nimbu ka phool)
2 tbsp pomegranate seeds (anardana)
1 tbsp chopped cashewnuts (kaju)
1 tbsp raisins (kismis)

For Tempering
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1 tbsp sesame seeds (til)
1/2 tsp turmeric powder (haldi)

For The Batter
1 cup besan (bengal gram flour)
salt to taste
pinch of baking soda
oil for deep frying

Method

For the stuffing:
For the stuffing:In bowl take potatoes and add garlic paste,chilli,ginger paste,salt and pepper powder and mix well.Also add pomegranate seeds, kaju pieces and raisins and mix well.Heat oil in a small pan and add mustard, cumin seeds, fennel seeds, sesame seeds and let them crackle.Add this to the potato mixture and mix well.Than add coriander, sugar,citric acid and mix well.
For the batter
For the batterIn a bowl mix besan,salt,soda and water to make medium thick batter.Make balls of the potato mix and dip in the batter and deep fry in hot oil till golden and serve with tomato ketchup.

Chocolate Dipped Rasgulla

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings

Ingredients

5 rasgullas
1/2 cup melted chocolate

To Serve
1/4 cup chopped bananas
1/4 cup chopped strawberries

Method

Squeeze rasgulla well. Dip them in chocolate.Lift them up with tooth pick. Sprinkle flowers and keep it to set. Refrigerate it if required.And serve fresh with fresh chopped fruits.

Crunchy Paneer Fingers

Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 servings

Ingredients

300 gms paneer , cut into strips
lemon juice to taste
1/2 tsp chilli powder
2 tbsp cornflour
4 tsp plain flour (maida)
freshly ground black pepper (kalimirch) powder to taste
1 cup boiled and chopped noodles
salt to taste
oil for deep frying

Method

Wash and cut paneer to finger size thin slices.Marinate with lemon juice , salt and red chilly powder.In a small bowl, prepare batter with corn flour, 2 tsp plain flour, pepper and salt.Add little water to make a thick paste.Keep the boiled noodles in a plate and sprinkle remaining maida .Heat oil in a fry pan and dip each paneer strip in the batter and deep fry till they turn golden brown and crisp from all the sides.Roll the paneer with boiled noodles, press a little to coat it well with noodles. Make the same for all paneer fingers and keep it aside.Once the oil is heated, drop the paneer fingers in hot oil and keep the heat in medium flame and fry gently till it turns golden brown.Drain and keep it in kitchen tissue.Serve hot with tomato ketchup.

Lasuni Baingan

Preparation:7 mins
Cook: 10 mins
Total Time: 17 mins
Servings: Makes 3 to 4 servings

Ingredients

4 brinjal (baingan / eggplant) , cut into 1cm by 3 sm pieces
5 garlic (lehsun) cloves , chopped
2 tsp chopped coriander (dhania)
2 tbsp oil
1 cup curds (dahi)
1 tbsp tomato puree
1 tbsp sliced tomatoes
1 tsp freshly ground black pepper powder
1 tsp chilli powder
salt to taste

Method

Heat the oil in a kadhai, add the brinjal and saute till they turn golden brown and soft.Sprinkle some salt and pepper powder and keep aside.Combine the curds, coriander, crushed garlic, tomato puree, salt and chilli powder and blend in a mixer till smooth.Pour the sauce over the fried brinjals and garnish with fresh sliced tomatoes.Serve hot.

Tri Rangi Paratha

Preparation:30 minutes
Cook: 15 minutes
Total Time: 45 mins
Servings:

Ingredients

For Stuffing
1 cup grated cauliflower
1 cup grated carrot
1 cup half crushed green peas
2 tbsp oil
a pinch of asafoetida (hing)
salt to taste
1/4 cup chopped coriander (dhania)
1 tbsp each pav bhaji masala and garam masala

For dough
1 cup whole wheat flour (gehun ka atta)
salt to taste
2 tbsp oil

Method


For stuffing
For stuffingGreat the cauliflower.half crush the green peas in mixi.Great the carrots also.In one kadai put 2 tbsp of oil add a pinch of hing. add greated caulifloer,carrot and green peas in that. cover it and tender it in steam.Add salt and garam masala powder and stir till all the water gets absorb. keep it aside to cool.
For dough
For doughIn one cup gehun atta add salt and 2 tbsp oil and make soft dough.Cover it with wet cloth and keep aside for 15 to 20 minuts.Now take out the dough and divide it into 8 equal parts.Take one part roll small puri and put some stuffing in that.Cover it like kachori and roll it thin like paratha.Heat the tava and roast the paratha brown both the sides.