Apple and Raisin Pudding

Cooking Time: 3 min.
Serves 6.
Ingredients

• 6 large dessert apples
• 2 tbsp raisins (kismis)
• 6 to 7 tbsp brown sugar
• 1 tsp cinnamon (dalchini) powder
• 1 tsp lemon juice
• 2 tbsp rum or brandy (optional)
• a little butter

Method

1. Soak the raisins in 2 to 3 tablespoons of rum (or water) for 1 hour.
2. Arrange the apple slices in a shallow dish and add the soaked raisins with liquid.
3. Add the sugar, cinnamon powder and lemon juice and mix. Do with a little butter.
4. Cover and microwave on HIGH for about 3 minutes.

Anjeer Halwa

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

• 24 (200 grams) dried figs (anjeer)
• 3 tbsp ghee
• 1/2 cup blanched , peeled and almonds (badam)
• 1/3 cup milk powder
• 4 tbsp sugar
• 1/4 tsp cardamom (elaichi) powder

For The Garnish

• 2 tbsp almond (badam) slivers

Method

1. Cook the figs in boiling water for about 3 to 5 minutes. Drain and puree them in a food processor. Keep aside.
2. Heat the ghee in a heavy bottomed pan, add the powdered almonds and saute over a medium flame for about 2 minutes.
3. Add the pureed figs, milk powder, sugar with 1/2 cup of water and cook for about 5 minutes till the sugar has dissolved, stirring continuously.
4. Add the cardamom powder and mix well.
5. Serve hot, garnished with slivered almonds.

Anjeer Basundi

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

• 4 cups low fat milk
• 1 1/2 cups finely chopped fresh figs (anjeer)
• 1 tsp lemon juice
• 1 tsp cornflour dissolved in 1 tbsp low fat milk
• 1/2 cup low fat mava (khoya)
• 2 tbsp sugar substitute

For The Garnish

• 4 fig slices

Method

1. Refrigerate the fig pieces to chill.
2. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
3. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not desirable.
4. Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes.
5. Cool and refrigerate for at least 1 hour.
6. Add the chilled figs to the cooled thickened milk and mix well.
7. Serve chilled garnished with fig slices.

Anjeer Barfi

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 6 pieces.
Ingredients

• 7 dried figs (anjeer)
• 2 tbsp sugar
• 1/4 tsp cardamom (elaichi) powder
• 1/4 cup mava (khoya)

Method

1. Puree the figs till they are broken down into very small pieces.
2. In a pan, combine the sugar with 2 tablespoons of water and prepare a sugar syrup of 1 string consistency.
3. Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously.
4. Remove from the flame add the khoya and mix well.
5. Transfer to a plate and refrigerate for 2 to 3 hours.
6. Cut into 6 equal sized pieces.
7. Use as required.

Angoori Rabdi

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
Ingredients

• 3 cups low fat milk
• 8 rasgullas , cut into halves
• 1/4 tsp lemon juice
• 1 tsp cornflour dissolved in
• 1 tbsp low-fat milk
• 4 tsp sugar substitute
• a pinch cinnamon (dalchini) powder

For The Garnish

• a few strands saffron (kesar) strands (kesar)

Method

1. Soak the rasgullas in water for 1 minute, drain and discard the water.
2. Repeat step 1 for 4 to 5 times, till all the sugar has been removed from the rasgullas. Keep aside.
3. Heat the milk in a non-stick pan and add the lemon juice drop-by-drop stirring continuously to get a grainy texture.
4. Add the cornflour mixture to the milk and mix well. Cook till the mixture thickens.
5. Add the sugar substitute and cardamom powder, mix well and cook for a minute.
6. Remove from flame and keep aside to cool.
7. Add the rasgulla pieces, stir gently and keep refrigerated for at least 1 hour.
8. Serve chilled garnished with saffron.

Angoori Petha

Preparation Time: 30 mins.
Cooking Time: 30 mins.
Makes 40 pieces.
Ingredients

• 2 kgs white pumpkin (ash gourd)
• 1/4 tsp slaked lime
• 3 cups sugar
• a few drops yellow food colour
• 1 cup dessicated coconut

Method

1. Peel and deseed the pumpkin. Using a melon scoop, scoop out balls from the pumpkin.
2. Prick each pumpkin ball with a fork at close intervals.
3. Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
4. Wash the pumpkin balls thoroughly. Drain and keep aside.
5. In a heavy bottomed pan, combine the sugar and yellow food colouring with 2 cups of water and bring to a boil.
6. Skim off any impurities floating on the surface, using a slotted spoon.
7. Add the pumpkin balls and cook on high flame for 10 to 15 minutes. Remove from the fire. Cool completely.
8. Drain form the sugar syrup and roll the petha balls in desiccated coconut.
9. Cool completely.

Anar ka Gola

Preparation Time: 10 mins.
Cooking Time: Nil.
Serves 4.
Ingredients

• 6 cups fresh pomogranate (anar), seperated
• 8 tbsp sugar
• 3/4 tsp cumin seeds (jeera) powder
• 1/2 tsp black salt (sanchal)

Method

1. Keep ½ cup of pomegranate seeds aside.
2. Put the remaining pomegranate seeds into a blender and liquidise.
3. Strain the juice and discard the seeds.
4. To the juice, add the sugar, cumin seed powder and black salt and mix well till it dissolves.
5. Freeze in a freezer proof container till it has set (approximately 4 to 6 hours).
6. Transfer to a blender and liquidise till it is slushy.
7. Serve scoops of the mixture in 4 glasses
8. Garnish with the remaining pomegranate seeds and serve immediately.

Amrit Peda

Preparation Time : 15 mins.
Cooking Time: 15 mins.
Makes 8 pedas.
Ingredients

• 1 cup grated Khoya (mava)
• 1/4 cup powdered sugar
• 1/4 tsp cardamom (elaichi) powder
• 1/4 cup blanched, peeled and choped pistachios
• a few saffron (kesar) strands

For the garnish

• 2 to 3 pistachios, slivered

Method

1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2. Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely.
3. Divide the mixture into two portions, 2/3 and 1/3.
4. In the 1/3 mixture, add the pistachios and mix well.
5. In the 2/3 mixture, add the saffron strands and mix well.
6. Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds.
7. Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
8. Stuff each saffron round with the pistachio round and seal the edges completely.
9. Make designs on the peda using a toothpick.
10. Garnish with slivered pistachios.

Amrit Modak

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 8 modaks
Ingredients

• 1 cup grated mava (khoya) (mava)
• 1/4 cup powdered sugar
• 1/4 tsp cardamom (elaichi) powder
• 1/4 cup blanched , peeled and chopped pistachios
• a few saffron (kesar) strands
• ghee to grease the modak moulds

Method

1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2. Remove from the flame, add the cardamom powder and mix well. Allow it to cool completely.
3. Divide the mixture into two portions, 2/3 and 1/3.
4. Add the pistachios to the 1/3 mixture, and mix well.
5. Add the saffron to the 2/3 mixture, and mix well.
6. Divide the pistachio mixture into 8 equal portions. Shape into even sized rounds.
7. Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
8. Stuff each saffron round with the pistachio round and seal the edges completely and give the shape of modak or use a modak mould to press into desired shape.

Almonds Rocks

Preparation Time: 5 mins
Cooking Time: 3 mins
Makes 10 pieces
Ingredients

• 1/4 cup almonds (badam) cut into big cubes
• 1/4 cup plain cooking chocolate , chopped
• 1/4 cup milk cooking chocolate , chopped

Method

1. Spread the almond slices evenly in a plate and microwave on high for 2 minutes or until light pink in colour. Keep aside to cool.
2. Put the chocolate into a small microwave safe bowl and microwave on high for 3 minutes, stirring once in between after 1½ minutes.
3. Remove from the microwave and continuously stir the chocolate until it cools a little.
4. Add the almonds and mix well.
5. Put small pieces of coated almonds on a tray lined with grease-proof paper or aluminium foil. Keep in the refrigerator for 2 hours.
6. Wrap each rock in a decorative foil and store in the refrigerator.

Almond-Pistachio Rolls

Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
Makes 25 pieces.

Ingredients
For the pistachio dough

• 500 gms pistachios
• 250 gms sugar
• 2 pinches of saffron (kesar) strands
• 1/2 tsp cardamom (elaichi) powder

For the almond dough

• 1 kg almonds (badam)
• 1 kg sugar

For decoration

• silver foil

Method
For the pistachio dough

1. Put the pistachios into boiling water for 4 to 5 minutes. Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.
2. Mix the sugar in 8 to 9 tablespoons of water and boil in a broad vessel until it forms a soft ball. Add the pistachio powder and allow to cool.
3. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.
4. Add the saffron liquid and the cardamom powder to the pistachio dough.
5. Roll out the dough and make small rounds.

For the almond dough

1. Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 minutes.
2. Drain the almonds, remove the skin and drop into cold water so that they do not discolour.
3. Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 minutes.

How to proceed

1. Roll out the almond dough and cut into square pieces which exactly cover the pistachio rolls.
2. Place a pistachio roll on an almond square piece and roll up.
3. Repeat with the remaining pistachio and almond squares.
4. Decorate with silver foil, cut into small pieces and serve.

Minty Chocolate Shake

Cooking Time: 0-5 minutes
Servings: 2
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• Peppermint candy cane 20
• Chocolate sauce 8 tablespoons
• Chilled Milk 1 cup
• Vanilla ice cream 6 cups

Method

1. Combine mint candies and milk in a blender jar and blend till the candies are crushed.
2. Add vanilla ice cream, chocolate sauce and blend again till well mixed. 
3. Pour into individual tall glasses and serve chilled.

Kala Khatta Jaljeera with Soda

Cooking Time: 0-5 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• kala khatta syrup 2 1/2 tablespoons
• Jaljeera powder 3 teaspoons
• Soda,chilled as required
• Ice cubes as required
• Lemon 1

Method

1. Put jaljeera powder, kala khatta syrup, little chilled water and ice cubes in a Boston shaker. 
2. Cover tightly with the lid and shake well so that the ingredients get well blended.
3. Pour into individual glasses. Slice lemon. 
4. Top the glasses with soda, stir and serve chilled garnished with lemon slices.

Chocolate and Strawberry Milkshake

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• White chocolate,chopped 1/2 cup
• Strawberry crush 4 tablespoons
• Fresh cream 1/4 cup
• Vanilla ice cream 1 cup
• Chilled Milk 2-4 cups

Method

1. Heat cream in a non-stick pan till just warm. 
2. Place chocolate in a bowl, add warm cream and mix well till the chocolate melts.
3. Put ice cream, strawberry crush, chocolate mixture and milk in a blender jar and blend well. 
4. Pour into individual small glasses and serve immediately.

Strawberry Velvet

Cooking Time: 0 minutes
Servings: 4
Preparation Time: 5-10 minutes
Category: Veg

Ingredients

• Strawberry crush 1/2 cup
• Strawberries,chopped 8
• Yogurt 4 cups
• Vanilla ice cream 4 scoops
• Ice cubes 10-12

Method

1. Blend strawberry crush, yogurt, vanilla ice cream and ice cubes in a blender.
2. Pour this into four glasses. Serve chilled garnished with chopped strawberries.

Almond Til Chikki

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 10 servings
Ingredients

• 1/4 cup black sesame seeds (kala til)
• 1/2 cup thinly sliced almonds (badam)
• 1/3 cup grated jaggery (gur)
• 1 tsp ghee
• 1/2 tsp ghee for greasing

Method

1. Roast the sesame seeds for a few minutes over a medium flame till they are light golden in colour. Cool and keep aside. Repeat with the almonds.
2. Grease the back of a flat thali or a stone surface with a little ghee and keep aside.
3. Heat the ghee in a pan and add the jaggery.
4. Simmer over a slow flame while stirring continuously till the jaggery melts and caramelizes and forms a hard ball when you add a drop in cold water. 
5. Remove from the flame.
6. Add the roasted sesame seeds and almonds and mix thoroughly with the melted jaggery. You may need to put off the flame during this process.
7. When the mixture is ready, pour the entire mixture over the greased thali or a smooth stone surface. Roll the chikki out into thin sheets using a greased rolling pin.
8. When cool, cut into square pieces. Store in an air-tight container.

Almond Strawberry Shortcakes

Preparation Time: 45 mins
Baking Time: 25 to 30 minutes.
Baking Temperature: 150°C (300°F)
Makes 4 servings
Ingredients
For The Shortcakes

• 2 1/2 cups plain flour (maida)
• 1 1/2 cups butter
• 1 cup icing sugar
• 2 tsp vanilla essence
• 4 tbsp almonds (badam) powder

Other Ingredients

• 1 cup sliced strawberries
• 1 1/2 cups beaten whipped cream

For The Garnish

• icing sugar for dusting
• 2 strawberries fans

For The Serving

• 1 recipe strawberries sauce

Method
For the shortcakes

1. Cream the butter and sugar on a flat surface with your palm, until it is light and creamy. (refer to diagram on page 40 )
2. Add the vanilla essence and mix well.
3. Add the flour and almond powder and gradually continue mixing till it forms a soft dough. Refrigerate for 15 minutes.
4. Divide the dough into 6 equal portions and roll each portion on a dusted rolling board into 100mm. (4”) diameter circle.
5. Prick all over the circle gently and bake in a pre-heated oven at 150°c (300°f) for 20 to 25 minutes or till it turns light brown in colour. Keep aside

How to proceed

1. Place one shortcake on a clean dry surface, pipe out ¼th of the beaten whipped cream on top and arrange ¼th of the strawberries over it.
2. Sandwich with another shortcake and again pipe out ¼th of the beaten whipped cream on top and place another ¼th of the strawberries over it. Finally place one more shortcake over it.
3. Dust a little icing sugar on top of the shortcake and garnish with a strawberry fan.
4. Repeat steps 1 to 3 to make one more stuffed shortcake.
5. Serve immediately with strawberry sauce.

Almond Shortcakes

Preparation Time : 20 mins.
Cooking Time: 30 mins.
Makes 25 pastries.
Ingredients
For the shortcake

• 170 gms plain flour (maida)
• 115 gms margarine or butter
• 55 gms powdered sugar
• 1 tsp vanilla essence

For the almond mixture

• 40 gms soft margarine or butter
• 40 gms powdered sugar
• a few drops almond essence
• 55 gms powdered cashew nuts (kaju)
• 3 tsp levelled, plain flour (maida)

For the decoration

• 2 tbsp sweetened whipped cream
• 2 tsp red jam

Method
For the shortcake

1. Cream the margarine and sugar very well until light and creamy.
2. Add the vanilla essence and beat well.
3. Add the flour and gradually go on mixing till it forms into a soft dough.
4. Roll out to about 6 mm. (1/4") thickness on a floured board.
5. Stamp out into rounds with a biscuit cutter of about 50 mm. (2") diameter.
6. Grease and dust a pastry tin with about 50 mm. (2") cavities and put the shortcake rounds in the cavities.

For the almond mixture

1. Cream the margarine and sugar very well until light and creamy.
2. Add the almond essence and mix well.
3. Add the cashew nuts and flour and mix well.

How to proceed

1. Put 3/4 teaspoon of the almond mixture on each shortcake round.
2. Bake in hot oven at 400°F for 20 to 25 minutes.
3. Cool the pastries.
4. Fill with a little cream and jam and serve.

Almond Praline Cake

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 1 cake
Ingredients
For The Praline

• 1 cup sugar
• 3/4 cup coarsely ground cashew nuts (kaju)
• oil for greasing
• greased rolling board
• greased rolling pin
• greased knife or metal dough cutter

For The Cake

• 1 vanilla cake [175 mm (7”)]
• 1/2 cup sugar syrup
• 1 1/2 cups plain butter cream icing , refer handy tip
• a few drops of lemon yellow food colour
• a few drops of almond essence

Finish The Cake

• pastry comb
• 1/4 cup butter cream icing (from above)
• 6 praline triangles (from above)
• leftover crushed praline (from above)
• plastic piping bag fitted with a no 5 star nozzle
• turntable

Method
For the praline

1. Melt the sugar in a pan on a slow flame.
2. Carefully take a little sugar syrup with the laddle, place it on your thumb, press your index finger against it and check if you get a 1-string consistency. If so, then syrup is ready and if not, then continue cooking , while stirring continuously till you get a 1-string consistency.
3. Once it has melted, add the coarsely ground cashew nuts and mix well to make the praline.
4. Grease a flat rolling board with a little oil.
5. Pour the mixture on the greased flat surface and roll it with the greased rolling pin so as to get a thin layer. Do not touch the praline at this point as it will be really hot and can cause serious burns.
6. To make small triangles, cut parallel lines at a distance of 25 mm. (1") with the help of a knife or a metal dough cutter.
7. Then cut the praline diagonally to form a triangle. Make 6 such triangles and keep aside.
8. Crush the remaining praline coarsely with a rolling pin. Keep aside.

For the cake

1. Slice the sponge cake horizontally into 2 equal parts. Keep aside.
2. Combine the plain butter cream icing, food colour and almond essence in a bowl and mix well using a wooden spoon. Keep ¼ cup of butter cream icing aside for the decoration.
3. Soak the bottom layer of the sponge cake with ½ the soaking syrup.
4. Spread ½ cup of butter cream icing on the soaked layer of the cake.
5. Sprinkle a little crushed praline on top and sandwich with the second layer of the sponge cake.
6. Soak the second layer of the cake with the remaining soaking syrup and spread the remaining butter cream icing cream evenly on top and at the sides.
7. Transfer the cake onto a cake board and refrigerate for 20 minutes to set.

Finish the cake

1. Place the cake on a turntable and run a pastry comb along the sides.
2. Fill the plastic disposable piping bag fitted with a no. 5 star nozzle with the butter cream icing. Hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure to make a swirl.
3. Finish the circle and gently lift it in a single motion to form a peak.
4. Repeat to make 6 swirls on top of the cake.
5. Using the crushed praline, decorate the center and the base of the cake.
6. Place 1 praline triangle on each swirl.
7. Cut into 6 equal wedges and serve

Almond Praline

Preparation Time: 5 mins
Cooking Time: 7 mins
Makes .75 cup
Ingredients

• 1/2 cup blanched and roasted almonds (badam)
• 1/2 cup sugar
• 1/2 tsp vanilla essence
• oil for greasing

Method

1. Combine the sugar and vanilla essence in a broad non-stick pan and cook on a medium flame for 5 to 7 minutes or till the sugar melts, while stirring continuously.
2. Remove from the flame, add the almonds and mix well.
3. Spread the mixture on a greased flat surface and allow it to cool and harden.
4. Scrape it out using a palate knife and coarsely powder it using a mortar-pestle (khalbatta).
5. Store in an air-tight container and use as required.

Akhrot Choco Tarts

Preparation Time : 10 mins.
Cooking Time : 25 mins.
Makes 10 tarts.
Ingredients
For the walnut base

• 1/2 cup walnuts (akhrot) , coarsely powdered
• 1/4 cup coarsely powdered cashewnuts (kaju)
• 1/4 cup (50 grams) sugar
• oil to grease

For the chocolate topping

• 1/2 cup grated dark chocolate
• 1/4 cup fresh cream

For the garnish

• 5 walnuts (akhrot), cut into two

Method

1. Dissolve the sugar in 4 to 5 tablespoons of water and simmer to get a syrup of 1 string consistency.
2. Add the walnuts and cashewnuts and mix well. Heat over a slow flame and stir till it leaves the sides of the pan.
3. Remove from the fire, transfer to another plate and cool completely.
4. Divide the mixture in 10 equal portions. Press each portion into 25 mm. (1") diameter greased tart moulds.
5. Unmould the tarts and keep aside.

For the topping

1. Heat the cream in a pan and bring it to a boil. Add the chocolate and mix well to get a smooth sauce, making sure that no lumps remain.
2. Cool completely. Pour into a piping bag fitted with a star nozzle and keep aside.

How to proceed

1. Pipe a swirl of the topping into each walnut tart, using a piping bag.
2. Garnish with the walnut pieces.

Almond Cookie Tiramisu

Preparation Time: 10 mins
Makes 6 servings
Ingredients

• 12 almond butter cookies

To Be Mixed Together Into A Soaking Syrup

• 1/4 cup warm water
• 1 tbsp powdered sugar
• 1 tbsp coffee powder

For The Filling

• 3/4 cup beaten whipped cream
• 2 1/2 tbsp powdered sugar
• 1 tsp coffee powder
• a few drops of vanilla essence

For The Garnish

• 2 tbsp grated chocolate
• 2 tbsp almond (badam) slivers

Method
For the filling

1. Combine all the ingredients in a bowl and fold gently.
2. Fill into a piping bag fitted with a star nozzle and keep refrigerated.

How to proceed

1. Dip 6 cookies one by one in the soaking syrup and place them on a serving plate.
2. Pipe out a little filling mixture onto each cookie.
3. Dip the remaining 6 cookies one by one in the soaking syrup and place them over the filling.
4. Garnish with chocolate and almonds and refrigerate for at last 30 minutes.
5. Serve chilled.

Almond Crème Brulée

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
Ingredients

• 3 cups milk
• 1 tbsp vanilla custard powder
• 3 tbsp sugar
• 1/2 tsp vanilla essence
• 1 tsp (5 grams) chopped agar-agar
• 1/4 cup finely chopped almonds (badam)

For The Caramel

• sugar for caramelising

Method

1. Soak the agar-agar in ¾ cup of cold water for 5 minutes. Cook on a slow flame until it dissolves.
2. Keep aside ½ cup of milk. Mix the custard in this cold milk.
3. Boil the remaining milk with the sugar. When the milk starts boiling, add the custard and continue cooking until you get a smooth sauce.
4. Add the cooked agar-agar to the custard. Boil again for 2 minutes. Strain the mixture and cool it slightly.
5. Add half the almonds and mix well. Pour this mixture into 4 serving cups and refrigerate till firm.
6. Heat the sugar in a pan with a teaspoon of water over a medium flame till it is light brown in colour and is caramelized.
7. Pour the caramel over the set custard and sprinkle some almonds on top.
8. Serve immediately.

Almond Payasam

Soaking Time: 2 Hours
Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 6 servings
Ingredients

• 3/4 cup almonds (badam)
• 5 cups (1 litre) milk
• 1/2 cup sugar
• 1/2 tsp cardamom (elaichi) powder (optional)
• 1 tsp nutmeg (jaiphal) powder (optional)
• 1 tsp saffron (kesar) strands

Method

1. Soak the almonds in hot water for 2 hours. Drain, remove the skin and blend in a mixer to a fine paste. Keep aside.
2. Boil the milk in a heavy-bottomed vessel till it is reduced to ¾ of its quantity, while stirring continuously.
3. Add the almond paste, sugar, cardamom powder, nutmeg powder and saffron, mix well and simmer for 5 minutes, while stirring continuously. Keep aside.
4. When it cools completely, refrigerate at least for 2 hours.
5. Serve chilled.

Almond Pistachios Praline Triangles

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 1/3 cup coarsely powdered almonds (badam) or pistachios
• 2 tbsp melon seeds (charmagaz)
• 2 tbsp poppy seeds (khus-khus)
• 1/4 tsp cardamom (elaichi) powder
• 1/2 cup sugar
• oil to grease

Method

1. In a heavy bottomed pan, add the sugar and melt it over gentle heat, stirring continuously till the sugar is light brown in colour (caramelised).
2. Remove from the fire, add the rest of the ingredients and mix well.
3. Pour this mixture onto a greased marble or stone surface.
4. Using a large greased rolling pin, roll out the praline as thinly as you can.
5. While it is still warm, cut into triangles. Allow it to cool completely.
6. Store in an air-tight container.

Peshawari Naan

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 1-2 hours
Category: Non Veg
Ingredients

• Refined flour (maida) 4 cups
• Baking powder 1 teaspoon
• Soda bicarbonate 1/2 teaspoon
• Salt 1 teaspoon
• Castor sugar (caster sugar) 2 teaspoons
• Yogurt 2 tablespoons
• Egg 1
• Milk 1 cup
• Oil 2 tablespoons
• Butter as required
• Cashewnuts,finely chopped 2 tablespoons
• Almonds,finely chopped 2 tablespoons
• Pistachios,finely chopped 2 tablespoons
• Fennel seeds (saunf),coarsely crushed 2 teaspoons

Method

1. Sift the flour with baking powder, soda bicarbonate and salt into a deep bowl. 
2. Add the sugar, yogurt, egg, milk, a little oil and butter and mix. 
3. Add three tablespoons water and knead into a medium soft dough. 
4. Apply a little oil on the dough, cover with a damp cloth and set aside for one hour. 
5. Preheat the oven to the maximum temperature. 
6. Divide the dough into eight equal portions and shape into balls. 
7. Apply a little oil on each ball and fatten them slightly. 
8. Dampen your palms and pat them into a six inch circle.
9. Stretch the dough on one side to make a triangular shape. 
10. Sprinkle the fennel seeds, a little butter, cashewnuts, almonds and pistachios on top. 
11. Place the naans on a lightly greased baking tray and bake till they are crisp and brown on both sides.
12. The time taken for the naans to be ready depends on the oven temperature – higher the temperature quicker will they cook. 
13. Serve hot, topped with the butter.

Taftan

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 1-2 hours
Category: Veg
Ingredients

• Refined flour (maida) 1 3/4 cups
• Salt 1 teaspoon
• Sugar 3 teaspoons
• Yeast,Dissolved in water 1 tablespoon
• Yogurt 2 tablespoons
• Ghee 3 tablespoons
• Milk 1 cup
• Oil 1 tablespoon
• Onion seeds (kalonji) 1 tablespoon

Method

1. Preheat the oven to 200°C/400°F. Sift the refined flour into a bowl and add salt. 
2. Add the sugar, yeast and yogurt and mix well. 
3. Add two tablespoons ghee and knead well into a smooth dough by adding milk. 
4. Set aside the dough for fermentation. Brush oil on the dough and divide it into equal portions and roll each portion into a ball. 
5. Roll out each ball of dough to a round shape that is thicker at the edges. 
6. Using only your finger tips press lightly to make groves all around. 
7. Place the taftan on a baking tray and sprinkle onion seeds on it. 
8. Cook in the preheated oven or in a hot tandoor for fifteen to twenty minutes, basting with the remaining ghee once halfway through the cooking. 
9. Serve hot.

Baked Bhature

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 30-40 minutes
Category: Veg
Ingredients

• Refined flour (maida) 4 cups
• Fresh yeast 3 teaspoons
• Salt 1 teaspoon
• Sugar 1 teaspoon
• Yogurt 1/2 cup
• Milk 1 cup
• Poppy seeds (khuskhus/posto) 2 teaspoons

Method

1. Preheat oven to 200°C. Take refined in a bowl. Add fresh yeast dissolved in a little water, salt, sugar and yogurt and mix. 
2. Add milk and sufficient water and poppy seeds and knead into a soft dough. 
3. Cover with a damp cloth and set the dough aside to ferment. 
4. Divide into lemon sized portions and roll into oval shaped bhatures. 
5. Place them on a greased baking tray and bake in the preheated oven for fifteen minutes. 
6. Serve hot with chole.

Sheermal

Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 30-40 minutes
Category: Veg
Ingredients

• Refined flour (maida) 2 cups
• Salt to taste
• Sugar 2 teaspoons
• Milk 3/4 cup + 3 tablespoons
• Saffron (kesar) a few strands
• Kewra essence a few drops
• Pure ghee 1/4 cup
• Butter 2 tablespoons + for greasing

Method

1. Sieve refined flour with salt. Dissolve sugar in three-fourths cup of warm milk and saffron in remaining three tablespoons of warm milk. 
2. Add the dissolved sugar and two to three drops of kewra essence to sieved flour. 
3. When fully mixed, add one-eighth cup of water and knead into a soft dough. 
4. Cover with a damp cloth and set aside for ten minutes. 
5. Melt ghee and add it to dough and incorporate it well. Knead again into a soft dough. 
6. Cover and set aside for ten minutes. 
7. Divide dough into sixteen equal portions and form into balls, cover and set aside for ten minutes.
8. Preheat the oven to 240ºC /475 ºF/ Gas Mark 9. Flatten then balls on a lightly floured surface and roll out each ball into round discs of six-inch diameter. 
9. Prick the entire surface with a fork. 
10. Grease a baking tray with butter, arrange the discs on it and bake in the preheated oven for five minutes. 
11. Remove, brush sheermals with dissolved saffron and bake again for three to four minutes. 
12. When cooked, remove, brush with butter 
13. Serve immediately.

Baida Roti

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Non Veg
Ingredients
For roti

• Refined flour (maida) 1 cup
• Salt to taste
• Oil 1 tablespoon
• Baking powder 1/8 teaspoon
• Egg 1

For filling

• Eggs 8
• Oil + frying 1 tablespoon
• Onion ,chopped 1 medium
• Mutton mince (keema) 1 cup
• Green chillies,chopped 2
• Salt to taste
• Garam masala powder 1/4 teaspoon
• Fresh coriander leaves 1 tablespoon

Method

1. Mix together the refined flour, salt, oil, baking powder and egg. 
2. Add one-fourth cup of water and knead into a soft dough. 
3. Divide the dough into four equal portions and shape into balls. 
4. Cover the dough with a damp cloth and set aside for a few minutes. 
5. For the filling, heat one tablespoon oil in a pan; add the onion and sauté till light brown. 
6. Add the minced mutton, green chillies and salt and cook over medium heat till the mince is cooked and completely dry. 
7. Add the garam masala powder and coriander leaves and mix well. 
8. Beat the eggs well. Roll out each ball of dough into an eight-inch square chapati. 
9. Heat a non-stick pan and place the chapati on it. 
10. Place some mince masala in the centre and pour two tablespoons of beaten egg over. 
11. Fold in the sides to make a square package. 
12. Pour some more beaten egg over and drizzle oil around. 
13. Slowly turn the stuffed roti over and pour a little more beaten egg so that the role is covered with egg on all sides. 
14. Gently fry over low heat till both sides are golden and crisp. 
15. Serve hot with Green Chutney.

Egg Parantha

Cooking Time: 5-10 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Non Veg
Ingredients

• Whole wheat flour (atta) 2 cup
• Eggs 10
• Onion ,chopped 1 small
• Green chilli,chopped 2
• Fresh coriander leaves,chopped 2 tablespoon
• White peppercorns 1/4 teaspoon
• Oil for frying

Method

1. Sift the wholewheat flour with salt into a bowl; add water and knead to a soft dough. 
2. Cover with a piece of muslin and set aside. 
3. Boil four eggs for ten to twelve minutes. When cool, peel and grate the boiled eggs. Lightly beat the remaining six eggs with a little salt and set aside. 
4. In a bowl, combine the grated eggs, onion, green chillies, coriander leaves, white pepper powder and salt and mix well. 
5. Divide into eight portions. Divide the dough into eight portions and make pedas. 
6. Roll out each peda into a big round chapatti and place one portion of egg mixture in the centre. 
7. Fold in the sides to make a square. 
8. Roll out into a thick square parantha. Heat a non-stick pan and place the parantha on it. 
9. Cook for one minute and turn the parantha over. 
10. Pour some more beaten egg over and drizzle with oil. 
11. Carefully turn the parantha over and pour a little more of the beaten egg so that the parantha is covered with egg on all sides. 
12. Fry over low heat till both sides are golden and crisp. 
13. Serve hot.

Bidari Parantha

Cooking Time: 50-60 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg
Ingredients

• Whole wheat flour (atta) 2 cups
• Refined flour (maida) 3/4 cup
• Semolina (rawa/suji) 1/4 cup
• Salt to taste
• Oil to deep fry

Method

1. Sieve whole-wheat flour and refined flour together. 
2. Mix in semolina and salt. Knead it into a hard dough using three-fourth cup of water. 
3. Keep covered with a damp cloth for twenty minutes. 
4. Divide the dough into eight equal portions. 
5. Roll out each ball into an oval shaped disc of around half-inch thickness. 
6. Heat sufficient oil in a kadai and deep-fry the paranthas one by one over high heat until they puff up and are light golden. 
7. Drain and place on an absorbent paper and serve hot.

Soy Flour Missi Roti

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
Ingredients

• Soya flour 1/2 cup
• Whole wheat flour (atta) 1/2 cup + to dust
• Gram flour (besan) 1 cup
• Salt to taste
• Turmeric powder 1 teaspoon
• Chaat masala 1 teaspoon
• Green chillies,chopped 4
• Dried pomegranate seeds (anardana) 1 tablespoon
• Onion ,finely chopped 1 medium
• Fresh coriander leaves,chopped 2 tablespoons
• Oil 1 tablespoon + for shallow frying

Method

1. Mix soy flour, whole wheat flour, gram flour, salt, turmeric powder, chaat masala, green chillies, dried pomegranate seeds, onion and coriander leaves in a bowl. 
2. Add one tablespoon oil and just enough water to knead into soft dough.
3. Divide the dough into equal portions. Grease your palms and roll the portions into balls.Heat a non-stick tawa. Roll each ball in some dry flour and roll out into a thick roti. 
4. Place the roti on the hot tawa and cook over a medium heat on both sides.
5. Drizzle some oil around the roti and when underside turns golden brown, flip it over and drizzle some more oil, and cook the other side till golden brown. 
6. Serve immediately.

Pesto Toast

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Ingredients

• Basil leaves 2 cups
• Pine nuts(chilgoza) 1 teaspoon
• Parmesan cheese powder 1 tablespoon
• Garlic 7-8 cloves
• Olive oil 1/2 cup
• Salt to taste
• Edible camphor 1/2 teaspoon
• Bread slices 8
• Mozzarella cheese,grated 3/4 cup

Method

1. Preheat the oven to 180°C. To prepare pesto sauce, grind parmesan cheese and pine nuts to a coarse powder. Add garlic cloves and continue to grind for a few seconds. 
2. Add basil leaves, olive oil, salt and peppercorns and grind into a coarse paste.
3. Cut bread slices into roundels with a round cookie cutter and arrange them on a baking tray. 
4. Toast them lightly in the preheated oven.
5. Apply the pesto sauce on the bread roundels and sprinkle mozzarella cheese. 
6. Bake in the preheated oven till the cheese melts. 
7. Serve hot.

Akhrot Kaju Sheera

Preparation Time: 10 mins
Cooking Time: 12 mins
Makes 4 servings
Ingredients

• 1 cup walnuts (akhrot) , coarsely powdered
• 1/4 cup broken cashew nuts (kaju)
• 1 tbsp ghee

For The Sugar Syrup

• 1/4 cup sugar

For The Garnish

• 2 tbsp pistachio slivers

Method
For the sugar syrup

1. Combine the sugar and ¼ cup water in a broad non-stick pan and cook on a slow flame for approx. 2 to 3 minutes, stirring continuously.
2. Remove from the flame and keep aside to cool.

How to proceed

1. Heat the ghee in a non-stick pan. Add the walnuts, mix well and sauté on a slow flame for approx. 4 to 5 minutes, till it is light brown in colour, stirring continuously.
2. Add the prepared sugar syrup, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously.
3. Serve immediately garnished with pistachio slivers.

Almond Biscotti with Cappuccino

Ingredients

• 1 cup plain flour (maida)
• 1/4 cup almond (badam) slivers
• 1/2 tsp baking soda
• 1 tsp vanilla essence
• 1/4 cup castor sugar or powdered sugar
• 1 tsp lemon rind
• 1/4 cup softened butter
• 1 1/2 tbsp cold milk

Method

1. Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind.
2. Rub the butter into the flour mixture till the mixture resembles bread crumbs.
3. Add the cold milk and almonds. Gently knead it into a dough.
4. Refrigerate for 15 to 20 minutes.
5. Roll into a 12 mm. ( ½") thick sheet.
6. Cut into 3" x 5" rectangles. Re-roll the scraps to get more rectangles.
7. Place them on a baking tray and bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes. Remove and cool on a wire rack.
8. Serve with cappuccino.

Akhrot Kaju Sheera

Preparation Time: 10 mins
Cooking Time: 12 mins
Makes 4 servings
Ingredients

• 1 cup walnuts (akhrot) , coarsely powdered
• 1/4 cup broken cashewnuts (kaju)
• 1 tbsp ghee

For The Sugar Syrup

• 1/4 cup sugar

For The Garnish

• 2 tbsp pistachio slivers

Method
For the sugar syrup

1. Combine the sugar and ¼ cup water in a broad non-stick pan and cook on a slow flame for approx. 2 to 3 minutes, stirring continuously.
2. Remove from the flame and keep aside to cool.

How to proceed

1. Heat the ghee in a non-stick pan. Add the walnuts, mix well and sauté on a slow flame for approx. 4 to 5 minutes, till it is light brown in colour, stirring continuously.
2. Add the prepared sugar syrup, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously.
3. Serve immediately garnished with pistachio slivers.

Akhrot Kaju Sheera

Preparation Time: 10 mins
Cooking Time: 12 mins
Makes 4 servings
Ingredients

• 1 cup walnuts (akhrot) , coarsely powdered
• 1/4 cup broken cashewnuts (kaju)
• 1 tbsp ghee

For The Sugar Syrup

• 1/4 cup sugar

For The Garnish

• 2 tbsp pistachio slivers

Method
For the sugar syrup

1. Combine the sugar and ¼ cup water in a broad non-stick pan and cook on a slow flame for approx. 2 to 3 minutes, stirring continuously.
2. Remove from the flame and keep aside to cool.

How to proceed

1. Heat the ghee in a non-stick pan. Add the walnuts, mix well and sauté on a slow flame for approx. 4 to 5 minutes, till it is light brown in colour, stirring continuously.
2. Add the prepared sugar syrup, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously.
3. Serve immediately garnished with pistachio slivers.

Adrak aur Ganne ka Gola

Preparation Time: 10 mins.
Cooking Time: Nil.
Serves 4.
Ingredients

• 6 cups sugarcane juice
• 1 tbsp ginger juice
• 6 to 8 tbsp sugar
• 1/2 tbsp lemon juice

Method

1. Combine all the ingredients in a bowl and mix well till the sugar dissolves.
2. Freeze in a freezer proof container till it is set (approximately 4 to 6 hours).
3. Transfer to a blender and liquidise till it is slushy.
4. Serve scoops of the gola in 4 glasses and serve immediately.

Hariyali Mutter

Preparation Time: 10 mins
Cooking Time: 12 mins
Makes 2 servings
Ingredients

• 1 cup boiled green peas

To Be Ground Into A Smooth Paste (using Little Water)

• 2 cups chopped coriander (dhania)
• 4 green chillies , roughly chopped
• 25 mm (1") piece ginger (adrak)
• 4 clove garlic (lehsun) cloves
• 1 tbsp lemon juice

Other Ingredients

• 2 tsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 tsp nigella seeds (kalonji)
• a pinch asafoetida (hing)
• 1/4 cup low-fat milk , 99.7% fat-free
• salt to taste
• 1/4 cup chopped low-fat paneer (cottage cheese) cubes , refer handy tip

For Serving

• Phulkas

Method

1. Heat the oil in a non-stick kadhai and add the cumin seeds.
2. When the seeds crackle, add the nigella seeds and sauté on a medium flame for a few seconds.
3. Add the asafoetida, prepared paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the milk and boiled green peas, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Add 2 tbsp of water and salt, mix well and cook on a medium flame for another minute, while stirring continuously.
6. Add the low-fat paneer, mix lightly and cook on a medium flame for 1 to 2 more minutes.
7. Serve immediately with phulkas.

Stuffed Tomatoes

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 12 medium sized tomatoes
• 1 1/2 cups grated cabbage
• salt to taste
• 1/2 tsp turmeric powder (haldi)
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tsp chilli powder
• 2 tsp sugar
• 4 tbsp chopped coriander (dhania)
• 2 tsp oil

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Sprinkle a little salt ( approx. 1 tsp) over the cabbage, keep aside for 10 minutes and squeeze out the water.
2. Add the turmeric powder, coriander-cumin seed powder, chilli powder, sugar and coriander and mix well. Keep aside.
3. Make four slits in each tomato and stuff with the prepared cabbage mixture. Keep aside.
4. Heat the oil in a non-stick kadhai, arrange the stuffed tomatoes in it. If there is any cabbage mixture remaining, sprinkle it over the tomatoes, cover and cook for 10 to 12 minutes or till the tomatoes are soft
5. Serve hot garnished with coriander.

Hariyali Mixed Sprouts Pulao

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 4 servings
Ingredients

• 1 cup boiled mixed sprouts (matki , moong. chawli ,
• 2 cups cooked brown rice
• 2 tsp oil
• 1/2 cup thinly sliced onions

For The Coriander-mint Chutney

• 1 cup chopped coriander (dhania)
• 1/2 cup chopped mint leaves (phudina) leaves
• 1 tsp chopped ginger (adrak)
• 2 green chillies , roughly chopped
• 4 garlic (lehsun) cloves
• 1 tbsp lemon juice
• salt to taste

For Serving

• low-fat curds

Method
For the coriander-mint chutney

1. Combine all the ingredients and blend in a mixer using little water to a smooth paste.

How to proceed

1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the coriander-mint chutney and mix well and sauté on a medium flame for a few seconds.
3. Add the mixed sprouts, mix well and cook on a medium flame for 1 minute.
4. Add the brown rice and salt and mix well and cook on a medium for 1 to 2 minutes, while stirring occasionally.
5. Serve hot with low-fat curds.

Baked Tomato Slices

Preparation Time: 5 mins
Baking Time: 10 minutes.
Baking Temperature: 200ºC
Makes 4 servings
Ingredients

• 4 tomatoes , sliced
• salt and pepper to taste
• 3/4 cup low calorie white sauce
• 2 tsp grated low fat paneer (cottage cheese)

Method

1. Arrange the tomato slices in a baking dish and sprinkle salt and pepper on top.
2. Spread the white sauce over it and sprinkle grated paneer on top.
3. Bake in a hot oven at 200ºc for 10 minutes.
4. Serve hot.

Spinach Stuffed Parathas

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 12 parathas
Ingredients
For The Dough

• 1/2 cup whole wheat flour (gehun ka atta)
• 1/2 tsp oil
• a pinch of salt

To Me Mixed Into A Stuffing

• 3 cups chopped spinach (palak)
• 1 cup finely chopped onions
• 2 finely chopped green chillies
• 4 tbsp crumbled low-fat paneer (cottage cheese)
• 1 tsp oil
• salt to taste

Accompaniment

• 3/4 cup fresh low fat curds

Method

1. For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using little water.
2. Divide the dough into 6 equal portions and roll 1 portion into 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling.
3. Place the roti on a greased hot non-stick tava (griddle) and place 1 portion of the stuffing on one half of the roti.
4. Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out.
5. Cook the paratha using oil till it turns golden brown in colour from both the sides.
6. Repeat steps 1 to 4 to make 5 more parathas.
7. Serve hot with low-fat curds.

Spicy Salsa Bean Soup

Preparation Time: 10 mins
Cooking Time: 6 mins
Makes 4 servings
Ingredients

• 3/4 cup soaked and boiled rajma (kidney beans)
• 2 tsp olive oil
• 1 1/2 tsp finely chopped garlic (lehsun)
• 1/4 cup finely chopped spring onions whites
• 1 cup blanched and finely chopped tomatoes
• 1 1/2 tsp chilli flakes
• 1 tsp dried oregano
• 1 tbsp tomato ketchup
• 3 cups basic vegetable stock
• salt to taste

For The Garnish

• 2 tbsp finely chopped spring onion greens
• 2 tbsp grated mozzrella cheese (optional)

Method

1. Heat the oil in a deep non-stick pan, add the garlic and spring onion whites and saute on a medium flame for a minute.
2. Add the tomatoes, chilli flakes, oregano and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
3. Add the rajma, basic vegetable stock and salt, mix well and bring to boil.
4. Serve hot garnished with spring onion greens and cheese.

Phudina Aloo

Preparation Time: 5 mins
Makes 4 servings
Ingredients

• 1 1/4 cups boiled and peeled baby potatoes

To Be Ground Into A Chutney (using A Little Water)

• 1/4 cup fresh mint leaves (phudina)
• 3 tbsp chopped coriander (dhania)
• 2 green chillies , roughly chopped
• 2 tsp roughly chopped ginger (adrak)
• 2 tsp chaat masala
• salt to taste
• 1 tsp lemon juice

Method

1. Combine the potatoes and the chutney in a bowl and toss well.
2. Refrigerate for at least an hour 
3. Serve chilled.

Sandwich House

Preparation Time: 15 mins
Makes 1 sandwich house
Ingredients

• 12 bread slices

For The Filling

• 1 tbsp jam
• 1 tbsp grated processed cheese
• 1 tbsp green chutney

For Doors , Windows and Chimney

• 1 small beetroot
• 1 carrot
• 1 carved radish rose
• a few toothpicks

For Decoration

• 1 cup chopped lettuce
• a few floating radish flowers

Method

1. Remove the crusts from 6 to 8 bread slices, apply butter and sandwich them with desired fillings like jam, cheese, chutney etc.
2. Stack these up on a large dish and apply butter on top. Cut 3 to 4 bread slices (with crust intact) into triangles and sandwich similarly.
3. With the help of toothpicks stick these triangular slices on top of the stacked sandwiches to form the roof.
4. Make windows and the door from beetroot, carrot or any vegetable slices and stick on the front with butter and toothpicks. Fix a bread chimney with a radish rose on top using toothpicks
5. Surround the house with decorative sandwiches, chopped lettuce and radish roses.

Masoor Dal with Rice

Preparation Time: 5 mins
Cooking Time: 30 mins
Makes 4 servings
Ingredients

• 5 tbsp masoor dal (split red lentil)
• 2 tsp ghee
• 1 tsp cumin seeds (jeera)
• 1/4 cup finely chopped onions
• 2 slit green chillies
• 1/2 cup chopped cauliflower
• 2 tbsp carrot cubes
• 1/4 tsp turmeric powder (haldi)
• salt to taste
• 1/2 cup tomato cubes
• 1 tbsp chopped coriander (dhania)

For Serving

• Brown rice (chawal)

Method

1. Combine the dal and 2 cups of water in a pressure cooker and pressure cook for 2 whistles.
2. Allow the steam to escape before opening the lid.
3. Heat the ghee in a non-stick pan, add the cumin seeds
4. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for few seconds.
5. Add the cooked dal, cauliflower, carrots, turmeric powder and salt and cook on a medium flame for 10 minutes.
6. Add the tomatoes and coriander and cook for 2 to 3 minutes, while stirring occasionally.
7. Serve hot with brown rice.

Doodhi Handva

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 2 1/4 cups grated bottle gourd (doodhi / lauki)
• 5 tbsp coarse jowar (white millet) flour
• 1 chopped green chillies
• 2 tbsp chopped coriander (dhania)
• 1/4 tsp soda bi-carb
• 2 pinches of sugar
• salt to taste
• 1 tbsp semolina (rava)

For The Topping

• 1 tomato , chopped
• 1 onion , chopped
• 2 tbsp khajur imli ki chutney

Method

1. Squeeze out a little water from the pumpkin. 
2. Add the flour, green chilli, coriander, soda bi-carb, sugar, rava and salt and mix well.
3. Spread the mixture on a baking tray and bake in a hot oven at 225 degree c for 15 minutes. Top with the tomato, onion and khajur imli ki chutney.
4. Cut into pieces and serve.

Spinach and Vegetable Delight

Soaking Time: 3 hours
Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
Ingredients

• 2 tbsp soaked and boiled chana dal (split bengal gram)
• 2 tsp oil
• 1/4 cup chopped onions
• 1/2 cup chopped and boiled mixed vegetables (French beans, carrots, cauliflower, green peas)
• 1/4 cup chopped tomatoes
• 25 ginger (adrak) , finely chopped
• 1/4 tsp green chilli paste
• 1/2 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• 1/2 tsp chilli powder
• salt to taste
• 2 cups chopped spinach (palak)

Method

1. Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes.
2. Add the mixed vegetables and tomatoes and sauté on a medium flame for 2 to 3 minutes.
3. Add the ginger, green chilli paste, turmeric powder, coriander powder and chilli powder and salt and mix well.
4. Add the boiled dal, mix well and cook for 2 minutes.
5. Add the spinach and ¼ cup of water and cook for 4 to 5 minutes, while stirring continuously.
6. Serve hot.

Fruit and Lettuce Salad

Preparation Time: 10 mins
Makes 4 servings
Ingredients

• 1 cup iceberg lettuce , torn into pieces
• 1/2 cup papaya cubes
• 1/2 cup grapes
• 1/2 cup orange segments , cut into halves
• 1/2 cup guava cubes
• 1/2 cup strawberries , cut into quarters
• 1/2 cup watermelon (tarbuj) cubes

To Be Mixed Together Into A Lemony Honey Dressing

• 1 1/2 tbsp lemon juice
• 2 tbsp honey
• 1 tsp dry red chilli flakes (paprika)

For The Garnish

• 1 tbsp toasted almond (badam) slivers

Method

1. Combine all the ingredients for the salad in a bowl and mix well.
2. Add the dressing and toss well.
3. Garnish with almonds and serve immediately or refrigerate for at least 1 hour
4. Serve chilled.

Honey Mustard and Vegetable Sandwich

Preparation Time: 5 mins
Makes 4 sandwiches
Ingredients

• 2 footlong bread (12” each)
• 4 tbsp honey
• 1/4 cup melted butter
• 2 tsp readymade mustard (rai / sarson) paste
• 8 iceberg lettuce leaves
• 24 tomatoes slices
• 24 cucumber slices
• 1 cup coloured capsicum strips (red and yellow)
• 16 fresh basil leaves
• salt and freshly ground black peppercorns (kalimirch) to taste

Method

1. Combine the honey, melted butter and mustard paste in a bowl, mix well and keep aside.
2. Place each footlong bread on a dry, flat surface and cut into halves. You will get 4 pieces of 6” each. Cut each piece horizontally into 2.
3. Apply a little prepared honey-mustard paste on each of the bread halves. Keep aside.
4. Place the lower half of a bread piece on a clean, dry surface with the honey-mustard spread side facing upwards.
5. Place two ice-berg lettuce, 6 tomato slices, 6 cucumber slices, ¼ cup coloured capsicum strips and 4 basil leaves over it. Sprinkle a little salt and pepper over it.
6. Place an upper half of a bread piece with the honey-mustard spread facing downwards and press it lightly.
7. Repeat steps 4 to 6 to make 3 more sandwiches.
8. Serve immediately.

Cauliflower Stuffing For Parathas

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 12 portions
Ingredients

• 1 1/2 cups grated cauliflower
• 1/2 tsp cumin seeds (jeera)
• 1/2 cup finely chopped onions
• 2 tsp finely chopped green chillies
• 1 tsp chilli powder (optional)
• 1 tbsp chopped coriander (dhania)
• 2 tsp oil
• salt to taste

Method

1. Heat the oil and fry the cumin seeds for 1/2 minute.
2. Add the onion, green chillies and fry again for 1/2 minute.
3. Add the cauliflower and salt, sprinkle a little water and cook until three-quarters cooked.
4. Add the chilli powder and coriander and mix well.

Caramelized Walnuts

Preparation Time: 2 mins
Cooking Time: 4 mins
Makes 0.5 cup
Ingredients

• 1/2 cup walnuts (akhrot)
• 1/4 cup sugar

Method

1. Heat the sugar and 2 tbsp water in a deep non-stick pan and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
2. Add the walnuts, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
3. Remove from the flame and allow it to cool. Use as required.

Carrot Dosas

Preparation Time: 5 mins
Cooking Time: 8 mins
Makes 8 servings
Ingredients

• 1 cup rice flour (chawal ka atta)
• 1/2 cup grated coconut
• 1 cup grated carrot
• 2 tsp sugar
• 3 green chillies , chopped
• 4 to 5 tbsp curds (dahi)
• salt to taste
• Oil for cooking

For Serving

• Green chutney

Method

1. Combine all the ingredients in a bowl with enough water to make a batter of pouring consistency.
2. Heat a non-stick tava and grease it lightly with some oil.
3. Pour 1 ladle full of the batter on the hot tava and spread it to get a dosa of 125 mm. (5") in diameter and 3 mm. To 4mm. Thickness.
4. Cook on both sides using a little oil, over a slow flame until golden brown in colour.
5. Repeat with the remaining batter to make 7 more dosas.
6. Serve hot with green chutney.

Crispy Tortilla Pizza

Preparation Time: 6 mins
Cooking Time: 8 mins
Makes 4 servings
Ingredients
4 left-over chapatis or tortillas
To Be Mixed Into A Topping

• 1/2 cup finely chopped onions
• 1 cup deseeded and finely chopped tomatoes
• 2 tbsp chopped coriander (dhania)
• 2 green chillies , finely chopped
• salt to taste

Other Ingredients

• 1 tbsp olive oil or oil
• 1/2 cup grated cooking cheese or mozzarella cheese

Method

1. Heat a non-stick pan, add a little olive oil and place a chapati on it.
2. Spoon ¼ of the filling mixture on top of the chapati and sprinkle with some grated cheese.
3. Cover the pan with a lid and cook over a very slow flame till the chapati is crisp and the cheese has melted.
4. Repeat with the remaining ingredients to make 3 more pizzas.
5. Serve hot.

Flax Seed Raita

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
Ingredients

• 1 cup thickly grated bottle gourd (doodhi / lauki)
• 1 cup fresh beaten low-fat curds
• 1/2 cup finely chopped mint leaves (phudina) leaves
• 1/4 tsp roasted cumin seeds (jeera)
• 1/4 tsp black salt (sanchal)
• 1/2 tsp sugar
• 1 1/2 tbsp roasted and coarsely ground flax seeds
• salt to taste

Method

1. Combine the bottle gourd with ¼ cup of water in a deep pan and mix well. Cover and cook on a medium flame for 4 to 5 minutes or till all the water evaporates. Keep aside to cool.
2. Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well.
3. Refrigerate for at least 1 hour.
4. Serve chilled.

Paneer Methi Palak

Preparation Time: 10 mins
Cooking Time: 7 mins
Makes 2 servings
Ingredients

• 2 1/4 cups chopped spinach (palak)
• 1/2 cup fresh fenugreek (methi) leaves
• 1/2 cup finely chopped onions
• 25 mm (1”) piece ginger (adrak)
• 2 1/2 green chillies , finely chopped
• 1/2 cup sliced low fat paneer
• 1/2 tsp dried mango powder (amchur)
• 3 tsp oil
• salt to taste

Method

1. Thoroughly wash the spinach and fenugreek and remove the thick stems.
2. Put them in a plate and microwave on high for about 40 seconds.
3. Blend the cooked leaves to a smooth puree in a blender.
4. Put the oil in a glass bowl and microwave on high for 30 seconds.
5. Add the onion and microwave on high for 2 minutes or until light pink colour.
6. Add the ginger and green chillies and microwave on high for 15 seconds.
7. Add the puree, paneer, amchur powder and salt. Cover and microwave on high for 3 to 4 minutes.
8. Serve hot.

Chawli Bhaji

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 4 cups chopped chawli (cow pea) leaves
• a pinch of turmeric powder (haldi)
• salt to taste
• 2 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 8 to 10 curry leaves (kadi patta)
• 2 whole dry kashmiri red chillies
• 1 tsp soaked urad dal (spit black gram)
• a pinch asafoetida (hing)

Method

1. Combine the amaranth leaves, turmeric powder, salt and 1 cup water and cook on a medium flame, till the water dries out.
2. Remove from the flame and keep aside to cool.
3. Blend in a mixer to a smooth paste and keep aside.
4. Heat the oil in a non-stick kadhai and add the mustard seeds.
5. When the seeds crackle, add the curry leaves, red chillies, urad dal and asafoetida and saute on a slow flame for 2 minutes.
6. Add the prepared amaranth paste and salt and cook on a medium flame for 2 minutes, stirring once in between.
7. Serve hot.

Smoked Garlic Khichdi

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 2 serving
Ingredients
For The Khichdi

• 1 cup rice (chawal)
• 1/2 cup toovar (arhar) dal
• 3 1/4 cups water
• salt to taste

For The Smoked Garlic Khichdi

• 1/2 cup chopped white part of green garlic
• 1 cup chopped green part of green garlic
• 2 tsp cumin seeds (jeera) powder
• 2 tsp coriander powder
• 1 tsp freshly ground black pepper (kalimirch) powder to taste
• 2 tsp oil
• 3 tsp lemon juice
• 3/4 cup ghee
• 1 tsp cumin seeds (jeera)
• salt to taste

Other Ingredients

• 2 lemon slices
• 2 charcoal
• 2 tsp ghee

For The Garnishing

• chopped fresh green garlic (hara lehsun)
• chopped coriander
• lemon slices

For Serving

• papad
• green chilli pickle

Method
For the khichdi

1. Wash the rice and tuvar dal and keep aside for 10 minutes.
2. Heat 3¼ cups of water in a deep pan on a high flame, add the salt. When the water starts boiling add the rice and tuvar dal.
3. Cook the khichdi on high flame for 15 minutes, cover the pan with a lid and let it cook on low flame for another 15 minutes.

For the smoked garlic khichdi

1. Place the charcoals on a burning flame for 7 to 8 minutes.
2. Place the white part and green part of fresh green garlic in two separate steel bowls.
3. Divide the pepper powder, cumin seeds powder, coriander seeds powder, oil and lemon juice in two portions. 
4. Add one portion in the bowl with white part of fresh green garlic and the other portion in the bowl with green part of fresh green garlic. Mix well.
5. Place a lemon slice in each of the bowl. 
6. Place the burning charcoal over the lemon slice and pour 1 tsp of ghee over the burning charcoal. Immediately cover the bowl with a lid and set aside for 5-7 minutes.
7. Remove the coal and lemon slice from the bowl s.
8. Heat ghee in a pan, add the cumin seeds, smoked white part of the fresh green garlic and sauté for 2 to 3 minutes, add the smoked green part of the fresh green garlic and sauté again for 1 more minute.
9. Add the cooked khichdi , mix well and keep covered with a lid for 5 minutes.
10. If you want to enhance the smoky flavour, then again place lemon slice, burning charcoal and ghee over smoked khichdi and cover it with lid.
11. Garnish with chopped fresh green garlic pods, lemon slice and coriander.
12. Serve hot with papad and mango pickle.

Sweet Corns Soup with Mexican Sandwich

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients
For The Soup

• 100 gms shredded cabbage
• 100 gms sliced carrots
• 10 chopped french beans
• 1 tsp chopped green chillies
• 1 cup grated sweet corn kernels (makai ke dane)
• water
• 1/2 tbsp salt
• 1/4 tbsp vinegar

For The Mexican Sandwich

• 6 whole wheat bread slices
• 1 sliced capsicum
• 1 cup boiled sweet corn kernels (makai ke dane)
• 5 to 6 chopped olives
• 1/4 tbsp dried oregano
• 1/4 tbsp chaat masala
• 1/4 tbsp lemon juice
• 1 tbsp cheese spread
• 1 tbsp chilli sauce

Method
For the Soup

1. Combine all the vegetables along with with water in a deep pan and bring to boil and simmer for 10 minutes.
2. Keep aside for few minutes, simmer again and add the corn, salt and vinegar and mix well.
3. Boil for 10-15 minutes. Keep aside.

For the Mexican Sandwich

1. Combine the corn and capsicum, salt,chaat masala, olives, lemon juice and oregano and mix well.
2. Take a wheat bread slice and grease it with cheese spread.
3. Put the mixture over the slice.
4. Now take the other slice and grease it with chilli sauce and put over the mixture to form 2 layer sandwich,now over this slice again put the mixture and cover it with cheese greased 3rd slice.
5. If needed as per your taste you can keep a cheese slice over the 2nd bread slice.
6. Grill the sandwich and serve with hot soup.

Biscuits with White Chocolate and Orange Mousse

Setting time: 1hour
Preparation Time: 5 mins
Cooking Time: 1 mins
Makes 2 glasses
Ingredients

• 1 cup coarsely crushed oreo cookies
• 1 cup roughly chopped white chocolate
• 2 tbsp milk
• 3 tbsp orange squash
• 1 1/2 cups beaten whipped cream

Method

1. Combine the white chocolate and milk in a microwave safe bowl and microwave on high for 1 minute.
2. Mix it gently using a spatula till smooth and no lumps remain
3. Add the orange squash and mix it lightly.
4. Combine the whipped cream and the white chocolate-orange mixture and fold it gently.
5. Pour the mixture in a nozzle fitted piping bag and keep aside.
6. Divide the biscuits into 4 equal portions and keep aside.
7. Take a tall glass, place 1 portion of the biscuits and pipe out 1 portion of the mousse over it.
8. Repeat step 7 to make 1 more glass.
9. Keep the glasses in the refrigerator for at least1 hour.
10. Finally place 1 more portion of the biscuits evenly over it.
11. Serve chilled.

Oats Methi Muthia

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 3 servings
Ingredients

• 3/4 cup coarsely powdered quick cooking rolled oats
• 2 cups finely chopped fenugreek leaves
• 2 tbsp semolina (rava)
• 3 tbsp low-fat curds
• 1 1/2 tsp chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp green chilli paste
• a pinch asafoetida (hing)
• salt to taste
• 1 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)

For Serving

• Green chutney

Method

1. Combine the oats, fenugreek leaves, semolina, curds, chilli powder, coriander-cumin seeds powder, turmeric powder, green chilli paste, asafoetida and salt in a bowl, mix well and knead into a soft dough using little water.
2. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") in length and 25 mm. (1") in diameter.
3. Arrange the rolls on a sieve and steam in a steamer on a high flame for 10 minutes. Remove and keep aside to cool slightly for 10 minutes.
4. Cut into 12 mm. (½”) slices and keep aside.
5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
6. When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds.
7. Pour the tempering over the muthia pieces and toss it lightly.
8. Serve hot with green chutney.

Paneer Methi Palak

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
Show me for servings

Ingredients

• 2 1/4 cups chopped spinach (palak)
• 3/4 cup fenugreek (methi) leaves
• a pinch baking soda
• 25 mm (1") piece ginger (adrak) , finely chopped
• 1/2 cup chopped onions
• 1 tsp finely chopped green chillies
• 3/4 cup sliced low-fat paneer (cottage cheese)
• 2 tsp oil
• salt to taste

Method

1. In a deep pan, cook the spinach and fenugreek along with water and 2 tsp soda bi-carb and cook on a slow flame until soft.
2. When cooked, drain out the water and blend the leaves in a remove from the flame, drain out the excess water and blend in a mixer to a smooth puree.
3. Heat the oil in non-stick pan, add the onions and saute on a medium flame for 1 minute.
4. Add the green chillies and ginger and saute again for a few seconds.
5. Add the pureed leaves, paneer and salt, mix well and cook on a medium flame for 2 to 3 minutes.
6. Serve hot.

Handvoh

Preparation Time: 20
Cooking Time: 45 min
Ingredients

• 1 cup rice flour (chawal ka atta)
• 1 cup yellow moong dal (split yellow gram) flour
• 1 medium bottle gourd (doodhi / lauki)
• 2 medium carrots
• 2 tbsp corn (makai ke dane)
• 3 tbsp chopped coriander (dhania)
• 3 to 4 green chillies
• 3 cups buttermilk
• 3/4 tsp soda bi carb
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split Bengal gram)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds ( rai / sarson)
• 2 tbsp oil
• salt to taste

Method

1. Grate the carrots and bottle gourd. boil the corn. mix the flours, soda bicarbonate, salt and buttermilk in a large vessel. keep aside for 5-6 hours to ferment. add the grated bottle gourd, carrots, corn, coriander leaves and green chillies and salt as per taste.
2. Heat oil in a small pan, add the cumin seeds, mustard seeds, urad dal and chana dal. fry till the seeds start spluttering. add this seasoning into the batter. mix well. pour the batter into a greased oven-proof dish and bake in a pre heated oven at 280 c for 10 minutes. reduce the temperature of the oven to about 180-200 c and bake for another 30 m

Fada Nu Salad

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 to 5 servings
Ingredients

• 2 cups cooked broken wheat (dalia)
• 1/4 cup finely chopped spring onions
• 1/4 cup finely chopped tomatoes
• 2 tbsp chopped basil
• 1/4 cup chopped waterchestnuts
• 1/4 cup boiled kala chana (brown chick peas)
• 1/4 cup chopped paneer (cottage cheese)
• 1/4 cup olive oil
• salt to taste
• freshly ground black pepper powder to taste
• 2 tbsp lemon juice
• 2 tsp powdered sugar

For The Garnish

• 1/2 cup grated carrot

Method

1. Combine all the ingredients in a bowl and mix well.
2. Serve fresh at room temperature or refrigerate it and serve chilled.

Dal Bhaat

Preparation Time: 20 mins
Cooking Time: 18 mins
Makes 4 servings
Ingredients
To Be Mixed Together Into A Masala

• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 2 tsp sugar
• 1 tsp chilli powder
• 1/2 cup freshly grated coconut
• 4 tbsp chopped coriander (dhania)
• a pinch of asafoetida (hing)
• salt to taste

Other Ingredients

• 1 cup long grained rice (basmati)
• 1/2 cup toovar (arhar) dal
• 2 pinches asafoetida (hing)
• a pinch of baking soda
• 1/4 tsp turmeric powder (haldi)
• 10 baby onions
• 5 baby potatoes
• 2 to 3 small brinjals
• 1/3 cup green peas
• 2 tbsp ghee

Method

1. Make criss-cross slits on the onions, potatoes and brinjals taking care not to separate the segments.
2. Stuff each of the onions, potatoes and brinjals evenly using the prepared masala mixture. Keep aside.
3. Heat 2 tbsp of ghee in a pressure cooker, add the asafoetida, rice, toovar dal and turmeric powder, mix gently and sauté on a medium flame for a minute.
4. Add the stuffed vegetables, green peas, salt and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles.
5. Allow the steam to escape before opening the lid.
6. Add the remaining 1 tbsp of ghee, mix well and serve immediately.

Dal Dhokli

Preparation Time: 30 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients
For The Dhokli

• 1 1/2 cups whole wheat flour (gehun ka atta)
• 1/2 cup besan (bengal gram flour)
• salt to taste
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder
• a pinch of asafoetida
• 2 tbsp oil
• 1/2 tsp chilli powder

For The Dal

• 2 cups cooked and mashed toovar (arhar) dal
• 3/4 cup chopped tomatoes
• 1/2 cup boiled peanuts
• 1 tsp chopped ginger (adrak)
• 2 to 3 slit green chillies
• a few curry leaves (kadi patta)
• 1 tbsp jaggery (gur)
• 1 tbsp tamarind (imli) pulp
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tbsp chopped coriander (dhania)
• salt to taste

For The Tempering

• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)

Method
For the dhokli

1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
2. Cover and keep aside for 15-20 minutes.
3. Divide the dough into equal portions and roll out each portion into 6" diameter circles.
4. Heat a tava and cook each roti lightly from both the sides.
5. Cut each roti into diamond or desired shapes and keep aside.

For the dal

1. Heat the oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the asafoetida, turmeric powder, red chilli powder and the cooked dal, mix well and bring the dal to boil.
3. Add enough water, salt, ginger, green chillies and rajwadi masala and mix well.
4. Add the curry leaves, tomatoes, jaggery, tamarind and groundnuts and simmer for 10-15 minutes.

How to proceed

1. Just before serving, add the dhoklis to the dal and bring the dal to boil.
2. Serve hot garnished with coriander.

Vegetable Corn Bake

Preparation Time: 10 mins
Baking Time: 25 to 30 minutes
Baking Temperature: 180ºC (360ºF)
Makes 12 pieces
Ingredients

• 1 cup besan (bengal gram flour)
• 1/4 cup grated sweet corn kernels (makai ke dane)
• 1/4 cup grated cabbage
• 1/4 cup shredded spinach (palak)
• 1/4 cup grated carrot
• 1 tsp ginger-green chilli paste
• salt to taste
• 1/2 tsp sugar
• 2 tbsp finely chopped coriander (dhania)
• 1 tsp fruit salt
• 1/4 tsp oil for greasing
• 1 tsp oil for cooking
• 1/2 tsp mustard seeds ( rai / sarson) (rai/sarson)
• 1 tsp sesame seeds (til)
• a pinch asafoetida (hing)

For The Garnish

• 1 tbsp finely chopped coriander (dhania)

Method

1. Combine the besan, corn, cabbage, spinach, carrots, ginger-green chilli paste, salt, sugar, coriander and ¼ cup of water together in a bowl and mix well.
2. Add the fruit salt and sprinkle some water over it. When the bubbles form, mix gently.
3. Pour the batter into a greased 150 mm (6”) diameter oven-proof baking dish and bake in a pre-heated oven at 180 c (360 f) for 20 to 25 minutes. Keep aside to cool.
4. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
5. When the seeds crackle, add the sesame seeds and asafoetida and sauté for a second.
6. Remove from the flame, add 2 tbsp of water and pour the mixture over the vegetable corn bake.
7. When cool, cut into 16 equal portions.
8. Serve immediately garnished with the coriander.

Vaal Ni Dal No Pulao

Preparation Time: 5 mins
Cooking Time: 7 mins
Makes 4 servings
Ingredients

• 1 1/2 cups sprouted vaal (field beans/ butter beans) , boiled
• 2 cups cooked rice (chawal)
• 4 tbsp oil
• 2 cloves (laung / lavang)
• 2 sticks cinnamon (dalchini)
• 1 tbsp raisins (kismis)
• a pinch of asafoetida (hing)
• 2 tsp finely chopped green chillies
• 1/4 tsp chilli powder
• salt to taste

For The Garnish

• 2 tbsp finely chopped coriander (dhania)
• 2 tbsp freshly grated coconut

For Serving

• Chaas

Method

1. Heat the oil in a deep non-stick pan, add the cloves, cinnamon, raisins, asafoetida, green chillies and chilli powder, mix well and sauté on a medium flame for 2 minutes.
2. Add the sprouted vaal, rice and salt and mix well.
3. Cover and cook on a medium flame for 5 minutes, while stirring once in between.
4. Garnish with the coriander and coconut, and serve hot with chaas.

Lemon and Coriander Soup

Preparation Time: 10 mins
Cooking Time: 7 mins
Makes 4 servings
Ingredients

• 1 tbsp lemon juice
• 1/4 cup finely chopped coriander (dhania)
• 2 tsp oil
• 2 tsp finely chopped garlic (lehsun)
• 2 tsp finely chopped green chillies
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped cabbage
• 1/4 cup finely chopped carrots
• salt to taste
• 3 cups basic vegetable stock
• 2 tsp cornflour dissolved in 2 tbsp water

Method

1. Heat the oil in a deep non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the cabbage and carrots and sauté on a medium flame for 1 minute.
4. Add the stock, lemon juice, salt, cornflour - water mixture, mix well and cook on a medium flame for 2 to 3 minutes.
5. Add the coriander and mix well.
6. Serve immediately.

Baharat Powder

Preparation Time: 5 mins
Cooking Time: 5 mins
Makes 0.25 cup
Ingredients

• 1 tbsp black peppercorns (kalimirch)
• 1 tbsp dry red chilli flakes (paprika)
• 1 tsp coriander (dhania) seeds
• 1 tsp cinnamon (dalchini)
• 1 tsp cumin seeds (jeera)
• 1 tsp cloves (laung / lavang)
• 1 tsp nutmeg (jaiphal)
• 1 tsp dried ginger (soonth) powder
• 2 to 3 cardamoms

Method

1. Combine all the ingredients in a kadhai and dry roast on a slow flame for 3 to 4 minutes or till they release a pleasant aroma. 
2. Keep aside to cool.
3. Blend in a mixer to a fine powder and use as required. 
4. Store in an air-tight container.

Power Poha

Preparation Time: 10 mins
Cooking Time: 9 mins
Makes 4 servings
Ingredients

• 2 cups thick beaten rice (poha)
• 1/2 cup soaked and boiled kabuli chana (white chick peas)
• 1 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 cup finely chopped onions
• 1/2 tsp turmeric powder (haldi)
• 1/2 cup finely chopped tomatoes
• 1/2 tsp green chilli paste
• 1/4 tsp chilli powder
• salt to taste
• 2 tsp sugar
• 1 1/2 tsp lemon juice
• 2 tbsp finely chopped coriander (dhania)

Method

1. Place the poha in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely.
2. Heat the oil in a broad non-stick pan and add the cumin seeds.
3. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the turmeric powder, tomatoes, kabuli chana, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the green chilli paste, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
6. Add the soaked beaten rice, sugar, lemon juice and coriander, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally.
7. Serve hot.

Cucumber Soup with Lemongrass and Spinach

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 5 servings
Ingredients

• 2 tbsp white butter
• 1/4 cup chopped onions
• 2 chopped lemon grass (hare chai ki patti) stalks (hare I631 ki patti)
• 2 chopped cucumber
• 2 cups vegetable stock
• 1 1/2 cups chopped and boiled spinach
• 1/4 cup chopped coriander (dhania)
• 3 tbsp whipped cream
• salt and freshly ground black pepper (kalimirch) powder to taste

Method

1. Heat the butter in a large saucepan.
2. Add the onions and lemongrass and cook gently until onion is tender.
3. Add cucumber and stock, bring to a boil, reduce the flame, cover and simmer until cucumber is soft and cooked well.
4. Strain and blend the sold material in a mixer till smooth along with spinach and coriander.
5. Add the preserved liquid, mix well and add salt, pepper and cream and mix well.
6. Serve warm or chilled.

Baked Paneer in Spinach with Tomato Gravy

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 8 servings
Ingredients
For The Spinach

• 4 1/2 cups chopped spinach (palak)
• 1/2 cup chopped onions
• 2 tsp plain flour (maida)
• 1 tbsp finely chopped green chillies
• 2 tsp oil
• salt to taste

Other Ingredients

• 2 cups chopped paneer (cottage cheese)
• 1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , cauliflower)
• 3/4 cup tomato gravy
• salt to taste

Method
For the spinach

1. Cook the spinach without adding any water.
2. When cooked, blend in a liquidiser.
3. Heat the oil and fry the onion for 1/2 minute.
4. Add the flour and fry again for 1/2 minute.
5. Add the green chillies, spinach and salt and cook for 1 minute.

How to proceed

1. Mix the spinach with the paneer, vegetables (french beans, carrots, cauliflower) and salt and spread in a baking dish.
2. Pour the tomato gravy on top.
3. If you like, grate a little of the paneer and sprinkle on top.
4. Bake in a hot oven at 200 degree c for 10 minutes.
5. Serve hot.

Cauliflower Paneer Bhurji

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings
Ingredients
To Be Ground Into A Paste

• 3 green chillies
• 4 to 6 garlic (lehsun) cloves
• 12 mm (1/2") piece ginger (adrak)
• 2 cloves (laung / lavang)
• 2 cardamoms
• 6 to 8 peppercorns (kalimirch)
• 1 tsp cumin seeds (jeera)
• 1 tsp chilli powder

Other Ingredients

• 2 large tomatoes
• 2 tsp oil
• 1/4 cup finely chopped onions
• 2 cups grated cauliflower
• 1/2 tsp turmeric powder (haldi)
• 1/2 cup crumbled low-fat paneer (cottage cheese)
• salt to taste

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Put the tomatoes in hot water for 10 minutes. Peel and blend in a mixer to a smooth purée. Keep aside.
2. Heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame till they turn light brown in colour.
3. Add the ground paste and sauté on a medium flame for another 3 to 4 minutes.
4. Add the cauliflower, turmeric powder and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for about 10 to 12 minutes or till the cauliflower is tender, while stirring occasionally in between.
5. Remove the lid and stir for 2 to 3 minutes so all the water dries up.
6. Add the paneer and mix well.
7. Add the prepared tomato purée and salt and cook on a medium flame for 2 to 3 minutes.
8. Serve hot garnished with coriander.

Mini Oats Khakhra

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 12 mini khakhras
Ingredients

• 1/2 cup quick cooking rolled oats flour , refer handy tip
• 1/2 cup whole wheat flour (gehun ka atta)
• 2 tsp sesame seeds (til)
• 1/2 tsp chilli powder
• turmeric powder (haldi)
• 2 tsp oil
• whole wheat flour (gehun ka atta) for rolling

Method

1. Combine all the ingredients and knead into a firm dough using enough water if required. Keep aside for 10 to 15 minutes
2. Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3") diameter thin circle, using a little wheat flour for rolling.
3. Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
4. Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth till it turns crisp and brown on both the sides.
5. Cool and store in an air-tight.