Khata Dhokla

Preparation Time: 30 mins
Cooking Time: 40 mins
Makes 6 to 8 servings
Ingredients

• 2 1/4 cups rice (chawal)
• 3/4 cup urad dal (split black lentils)
• 1/3 cup sour curds (khatta dahi)
• 6 to 8 green chillies
• 25 of ginger (adrak)
• 3/4 tsp soda bi-carb
• 3 tbsp oil
• 1/4 tsp asafoetida (hing)
• 1 tbsp coarsely pounded black peppercorns (kalimirch) (kalimirch)
• salt to taste

Method

1. Wipe the rice and urad dal with a wet cloth, mix and grind dry coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixer the next day.
2. Add the sour curds and hot water and make into a thick paste.
3. Leave to ferment for at least 6 to 7 hours.
4. Make a paste of the green chillies and ginger.
5. Now add to the batter the soda bi-carb, oil, asafoetida, green chilli paste and salt and mix well.
6. Apply a little oil to a metal thali (flat metal plate with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinarily be about 1/2 teacup for a small thali.
7. Sprinkle a little ground pepper on top.
8. Steam for about 10 minutes.
9. Cut into pieces and serve with raw oil and green chutney.

Karela Muthias

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4.
Ingredients

• 1/2 cup finely chopped bitter gourd (karela), with the peel
• 1/3 cup chopped onions
• 2 large sized cloves of garlic (lehsun), chopped
• 1 tsp grated ginger (adrak)
• 1 to 2 green chillies, chopped
• 1 tbsp chopped coriander (dhania)
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp low fat curds (dahi)
• 1/4 cup jowar (white millet) flour
• 1/4 cup whole wheat flour (gehun ka atta)
• 1/2 cup besan (Bengal gram flour)
• 1/8 tsp soda bi-carb
• salt to taste

For the tempering

• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 tsp oil

For the garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Combine all the ingredients except the soda bi-carb in a bowl and knead into a soft dough using enough water.
2. Add the soda bi-carb and mix well.
3. Place the dough on a steamer and steam for 10 to 12 minutes or till a knife inserted into the muthia comes out clean.
4. Cool, cut into 25 mm. (1") cubes and keep aside.

For the tempering

1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When they crackle, add the asafoetida and then the pieces of muthia. Sauté them over a medium flame till they are lightly browned.
3. Serve immediately, garnished with the coriander.

Idli

Preparation Time: 15 mins
Cooking Time: 45 mins
Makes 30 servings
Ingredients

• 3 cups par-boiled rice (ukda chawal)
• 1 cup urad dal (split black lentils)
• salt to taste
• oil for greasing

To Serve

• sambhar

Method

1. Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours.
2. Drain, wash and grind to a smooth paste.
3. Cover and keep aside overnight to ferment.
4. Add the salt and mix well.
5. Put spoonfuls of the batter into greased idli moulds and steam for 15 minutes.

Hare Chana Ki Kari

Preparation Time: 15 min.
Cooking Time: 15 min.
Serves 6.
Ingredients

• 1 1/2 cups sprouted moong (whole green gram) or 1 1/2 cups fresh hara chana (green chick peas)
• 1 coconut
• 1 onion, chopped
• 1 tsp cornflour
• oil
• salt to taste

To be ground into a paste

• 3/4 cup chopped coriander (dhania)
• 7 green chillies
• 12 mm. (1/2") piece ginger (adrak)
• 6 cloves of garlic (lehsun)
• 2 tsp lemon juice
• 4 to 5 spinach (palak) leaves

For the methi muthias

• 1 1/2 cups chopped methi bhaji
• 1/3 cup whole wheat flour (gehun ka atta)
• a pinch asafoetida (hing)
• 1 tsp sugar
• 1 tsp chilli powder or 1 tsp ginger-green chilli paste
• 2 tbsp hot oil
• oil for deep-frying

For the garnish

• chopped coriander (dhania)

Method

1. Boil the chana ( or the moong sprouts). For boiling the chana, add a pinch of soda bi-carb.
2. Scrape out the coconut meat, add 2 cups of water and blend in a blender. Strain the coconut milk.
3. Heat the oil and fry the onion for 1 minute. Add the paste and fry for 3 to 4 minutes.
4. Add the chana or the sprouts.
5. Mix the cornflour in the coconut milk, add salt and add to the chana mixture.
6. Mix all the ingredients for the methi muthias including the hot oil. Shape into small balls and deep fry in oil on a slow flame.
7. Add these balls to the curry.
8. Serve hot decorated with fresh coriander.

Faraali Idli Sambhar

Soaking time: 8 hours
Preparation Time: 20 mins
Cooking Time: 40 mins
Makes 4 servings
Ingredients
For The Idli

• 1 cup sanwa millet (sama)
• 1/2 cup sago (sabudana)
• 1 cup fresh curds (dahi)
• 4 tsp ginger-green chilli paste
• rock salt (sendha namak) to taste
• 1 tsp oil
• 1 tsp cumin seeds (jeera)
• 1 cup boiled and peeled potato cubes
• 2 tsp sugar
• 1 tsp lemon juice
• 1/2 cup roasted peanut powder (optional)

For The Sambhar

• 5 tsp coriander (dhania) seeds
• 4 round red chillies (boriya mirch)
• 2 tbsp roasted peanuts
• 1 tbsp grated dry coconut (kopra)
• 25 mm (1”) stick cinnamon (dalchini)
• 1 1/2 cups bottle gourd (doodhi / lauki) cubes
• 1 1/2 cups peeled and chopped yam (suran)
• 1 cup peeled and chopped potatoes
• rock salt (sendha namak) to taste
• 2 tsp oil
• 1 tsp cumin seeds (jeera)
• 1 tsp lemon juice

For Serving

• peanut curd chutney

Method
For the idli

1. Clean and wash the sanwa millet and sago.
2. Drain, add the curds, 2 tsp of ginger-green chilli paste, rock salt and mix well.
3. Keep aside to soak for at least 6 to 8 hours.
4. Grind the mixture in a blender to a smooth batter without adding any water. Keep aside.
5. For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds.
6. When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds.
7. Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes.
8. Cool and divide the stuffing into 16 equal portions.
9. Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it.
10. Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter.
11. Steam in an idli steamer for 10 minutes or till done.

For the sambhar

1. Combine the coriander seeds, 2 round red chillies, peanuts, dry coconut and cinnamon and blend in a mixer to a fine powder. Keep aside.
2. Boil a vesselful of water, add 1 cup of bottle gourd, 1 cup of yam and potatoes and cook for 8 to 10 minutes or till the vegetables are completely cooked.
3. Drain, cool and blend in a mixer to a smooth purée.
4. Transfer it to a deep non-stick pan, add 4 cups of water, mix well and simmer for 7 to 8 minutes, while stirring once in between.
5. Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes.
6. For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
7. When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds.
8. Pour the tempering over the boiling sambhar, mix well and simmer for another 3 to 4 minutes.
9. Add the lemon juice and mix well.

How to serve

1. Serve hot idlis with sambhar and peanut curd chutney.

Doodhi Muthia

Preparation Time: 10 to 15 min.
Cooking Time : 9 min.
Serves 4 to 6.
Ingredients
For the muthias

• 2 cups grated bottle gourd (doodhi / lauki)
• 1 onion, grated (optional)
• 1 cup whole wheat flour (gehun ka atta)
• 3/4 cup semolina (rava)
• 1/2 cup besan (Bengal gram flour)
• 2 tbsp green chilli-ginger paste
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp garam masala
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp fennel seeds (saunf)
• juice of 1 1/2 lemons
• 2 tbsp sugar
• 2 to 3 tbsp chopped corriander (dhania)
• 1/2 tsp baking soda
• 1/2 tsp asafoetida (hing)
• 4 tbsp oil
• salt to taste

For the tempering

• 2 tsp mustard seeds ( rai / sarson)
• 1 tbsp sesame seeds (til)
• 1/2 tsp asafoetida (hing)
• 4 tbsp oil

For the garnish

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

Method
For the muthias

1. Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if requirted to knead the dough.
2. Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
3. Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8") long and 25 mm. (1") in diameter.
4. Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
5. Microwave on HIGH for 2 minutes. Allow it to stand for 1 minute.
6. Repeat steps 4 and 5 to make 2 more rolls.
7. Cool and slice into 20 mm. (3/4") pieces and keep aside.

How to proceed

1. To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When the crackle, add the asafoetida.
2. Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
3. Garnish with the coriander and coconut.
4. Serve hot with green chutney.

Dhokla Simla Mirch

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 to 6 servings
Ingredients

• 8 large capsicums
• 1 recipe khaman dhokla

For The Tempering

• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp sesame seeds (til)
• a pinch of asafoetida (hing)
• 4 to 6 curry leaves (kadi patta)
• 2 tbsp oil

For The Garnish

• 2 tbsp chopped coriander (dhania)

Method

1. Cut the capsicums into 2 halves vertically. Remove the seeds carefully so as to retain the shape of the halves.
2. Make the khaman dhokla batter as per the directions on the packet.
3. Pour the khaman dhokla mixture into each capsicum half. Steam for 10 minutes.
4. Allow the capsicums to cool. Cut each capsicum half into 2 pieces.
5. Heat the oil in a pan, add the mustard seeds and when they crackle, add the sesame seeds, asafoetida and curry leaves.
6. Add the capsicum pieces and saute for 4 to 5 minutes.
7. Serve hot, garnished with the coriander.

Dhokla Corn Subzi

Preparation Time: 10 min.
Cooking Time: 30 min.
Serves 6.
Ingredients

• 1 1/2 cups Khatta Dhoklas, cut into small pieces
• 1 1/2 cups boiled sweet corn kernels (makai ka dana)
• 10 to 12 baby potatoes, boiled
• 1 tsp cumin seeds (jeera)
• 2 green chillies, chopped
• 1/2 tsp chopped ginger
• 4 large sized tomatoes
• 1 tsp chilli powder
• a pinch of sugar
• salt to taste
• 4 tbsp oil
• oil for shallow frying

For the garnish

• chopped coriander (dhania)

Method

1. Put the tomatoes in boiling water for 10 minutes. Remove and blend into a puree.
2. Heat a little oil in a shallow frying pan, add the dhoklas and cook until slightly pink in colour. Remove.
3. Heat half of the oil and fry the potatoes. Remove and deep aside.
4. Heat the remaining oil in the frying pan and add the cumin seeds. When they crackle, add the green chillies and the ginger and fry for a few seconds. Add the tomato puree, the chilli powder, sugar and salt cook for a few minutes.
5. Add the corn and potatoes and cook for a few minutes.
6. When you want to serve, serve hot topped with dhoklas and coriander.

Dhokla Bahar

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 6 servings
Ingredients

• 2 1/4 cups khatta dhokla
• 2 1/4 cups green dhoklas
• 2 tsp mustard seeds ( rai / sarson)
• 2 tsp sesame seeds (til)
• 2 pinches asafoetida (hing)
• 2 green chillies , chopped
• 4 tbsp oil

For The Coconut Sauce

• 1 coconut
• 1 tsp levelled , cornflour
• 1/2 tsp cumin seeds (jeera)
• 2 curry leaves (kadi patta)
• 2 green chillies , slit green chillies
• 1 tsp lemon juice
• 1/2 tsp sugar
• 1 tbsp ghee
• salt to taste

Method
For the coconut sauce

1. Grate the coconut. Add 2 teacups of water to the grated coconut and blend in a mixer. Strain and take out coconut milk. Add the cornflour and mix well.
2. Heat the ghee and fry the cumin seeds until they begin to crackle. Add the curry leaves and green chillies and fry again for a few seconds.
3. Add the coconut milk and boil for 4 to 5 minutes.
4. Add the lemon juice, sugar and salt.

How to proceed

1. Heat the oil on a tava and fry the mustard and sesame seeds for 1/2 minute.
2. Add the asafoetida and green chillies and fry again for a few seconds.
3. Add the dhoklas and cook for a few minutes.
4. Keep the dhoklas on the side. Fill the centre of the tava with coconut sauce.
5. Serve hot.

Chola Dal Dhoklas

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 to 16 servings
Ingredients

• 1/2 cup chola dal (split cow peas) , soaked overnight
• 1/2 cup chopped spinach (palak)
• 1/2 cup chopped fenugreek (methi) leaves
• 2 tsp ginger-green chilli paste
• 1/4 tsp asafoetida (hing)
• 1 tsp fruit salt
• salt to taste

Other Ingredients

• 1/2 tsp oil for greasing

Method

1. Wash and drain the dal and place it in a blender.
2. Add the spinach, fenugreek leaves and green chilli-ginger paste and grind to a paste, adding a little water if required.
3. Add the asafoetida and salt and mix well.
4. Grease a 150 mm. (6") diameter dhokla plate and keep aside.
5. Add the fruit salt, sprinkle a little water over and mix gently.
6. Pour into the greased thali and steam for 8 to 10 minutes or till a skewer inserted comes out clean.
7. Serve hot, with low calorie green chutney.

Lavingya Paatra

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

• 5 colocassia leaves (arbi ke patte)

For The Paste

• 1 1/2 cups besan (bengal gram flour)
• 4 tbsp whole wheat flour (gehun ka atta)
• 3 tbsp curds (dahi)
• 1/2 tsp turmeric powder (haldi)
• 3 tsp sugar
• 1 tbsp chopped coriander (dhania)
• 1/2 tsp ginger-green chilli paste
• 1 tsp oil
• salt to taste

For The Tempering

• 1 tsp sesame seeds (til)
• 1/2 tsp cumin seeds (jeera)
• a pinch of asafoetida (hing)
• 1 tbsp oil

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Wash and cut each colcosia leaf into 3 pieces.
2. Mix together all the ingredients for the paste with a little water to make a smooth paste.
3. Place each piece of the colcosia leaf on a flat surface and spread some of the paste on it.
4. Fold to make small cylinders.
5. Steam in a steamer for 15 minutes or until the patra cooks.

How to proceed

1. Prepare the tempering by heating the oil in a non-stick pan, adding the sesame seeds, cumin seeds and asafoetida and stir for 30 seconds.
2. Toss the paatras in the pan and stir for a few minutes.
3. Serve hot garnished with the chopped coriander.

Paneer Palak Dhokla Flan

Preparation Time: 5 min.
Cooking Time: 5 to 10 min.
Serves 6.
Ingredients

• 1 packet (200 grams) instant khatta dhokla mix or mixture
• 2 tbsp grated paneer (cottage cheese)
• 4 tbsp finely chopped spinach (palak)

To serve

• Green Chutney or Coconut Chutney

Method

1. Prepare the batter according to the instuctions given on the packet.
2. Grease small flan tins very well. Sprinkle the grated paneer and spinach at the bottom.
3. Fill the tins with the prepared batter and steam for 5 minutes.
4. Turn the tins upside down. Fill the centre with green chutney.

Quick Rava and Vegetable Dhoklas

Preparation Time: 30 mins
Cooking Time: 15 mins
Makes 3 to 4 servings
Ingredients

• 1 1/4 cups semolina (rava)
• 2 cups buttermilk
• 1/4 cup boiled mixed vegetables
• 2 tsp ginger-green chilli paste
• 1 1/2 tsp fruit salt
• 1 tbsp oil
• salt to taste
• oil for greasing

For The Tempering

• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp sesame seeds (til)
• a pinch of asafoetida (hing)
• 1 tbsp oil

Method

1. Mix the semolina, buttermilk, vegetables, ginger-green chilli paste, oil and salt in a bowl to make a smooth batter. Keep aside for at least 30 minutes.
2. Add the fruit salt, mix well and pour the batter into a greased 200 mm. (8") diameter thali. Steam for 8 to 10 minutes.
3. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
4. Cut into pieces and serve hot with green chutney.

Quick Rava Idlis

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 12 servings
Ingredients
For The Batter

• 1 cup semolina (rava)
• 1/4 cup curds (dahi)
• 1 tbsp chopped coriander (dhania)
• salt to taste
• 3/4 tsp fruit salt

Other Ingredients

• 1 tsp oil
• 1/2 tsp ghee
• 1/2 tsp mustard seeds ( rai / sarson)
• 1 tsp urad dal (split black lentils)
• 1 tbsp broken cashewnuts (kaju)
• 4 curry leaves (kadi patta)
• 1/2 tsp cumin seeds (jeera)
• 2 tsp finely chopped green chillies
• a pinch asafoetida (hing)
• oil for greasing

For Serving

• sambhar
• coconut chutney

Method
For the batter

1. Combine all ingredients together, except the fruit salt, with 1 cup of water in a deep bowl, mix well and keep aside for 10 minutes.

How to proceed

1. Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal,cashewnuts, curry leaves, cumin seeds, green chilies and asafoetida, mix well and sauté on a medium flame for 2 minutes.
2. Add this tempering to the prepared semolina batter and mix well.
3. Just before steaming, add the fruit salt and 2 of tsp water over the batter.
4. When the bubbles form, mix gently.
5. Pour a little batter into each greased idli mould and steam for 7 to 8 minutes or till the idlis are cooked.
6. Cool slightly, demould and serve immediately with sambhar and coconut chutney.

Soya Khaman Dhokla

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 6 servings
Ingredients
For The Batter

• 3/4 cup besan (bengal gram flour)
• 1/4 cup soya flour
• 1 1/2 tbsp semolina (rava)
• 1/2 tsp citric acid (nimbu ka phool)
• 3 1/2 tsp sugar
• 1 tsp ginger-green chilli paste
• 1 1/2 tsp fruit salt
• salt to taste

For The Tempering

• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)
• 2 green chillies , chopped
• a pinch of asafoetida (hing)
• 2 tsp oil

For The Garnish

• 1 tbsp chopped coriander (dhania)

For Serving

• nutritious green chutney

Method

1. Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. The mixture will rise immediately.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve hot with nutritious green chutney.

Spicy Moong Dal Dhokla

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

• 1 cup moong dal (split green gram) with skin
• 2 to 3 green chillies
• 2 tbsp chopped fenugreek (methi) leaves
• 2 tsp besan (bengal gram flour)
• a pinch of asafoetida (hing)
• 1/4 tsp baking soda
• 2 pinches of sugar (optional)
• 2 tsp oil
• salt to taste

To Serve

• coriander (dhania) garlic (lehsun) chutney

Method

1. Soak the moong dal in water for 3 to 4 hours. Wash it very well.
2. Blend the soaked dal in a blender with the green chillies and a little water.
3. Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well.
4. Grease a thali with a little oil and steam in a steamer for about 20 minutes.
5. Cut into pieces and serve hot with coriander garlic chutney.

Sprouts Dhokla

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

• 1 cup sprouted moong (whole green gram)
• 1/2 cup finely chopped spinach (palak)
• 3 green chillies , roughly chopped
• salt to taste
• 2 tbsp besan (bengal gram flour)
• 1 tsp fruit salt
• 1 tbsp oil
• 1 tsp sesame seeds (til)
• 1/2 tsp asafoetida (hing)
• 3 to 4 curry leaves (kadi patta)
• 1 tsp finely chopped green chillies
• oil for greasing

For Serving

• green chutney

Method

1. Combine the sprouted moong , spinach and green chillies and blend in a mixer using a little water to a smooth paste.
2. Transfer the paste into a bowl, add the salt, besan along with ¼ cup water and mix well to make a batter of pouring consistency.
3. Just before steaming, add the fruit salt and 2 tsp of water over the batter.
4. When the bubbles form, mix gently.
5. Pour the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread the batter in an even layer.
6. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
7. Heat the oil in a small pan and add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for few seconds.
8. Pour this tempering over the dhoklas, cool slightly and cut into equal diamond shaped pieces.
9. Serve immediately with green chutney.

Steamed Paneer Dumplings

Preparation Time: 20 mins
Cooking Time: 7 mins
Makes 8 dumplings
Ingredients
For The Spicy Sauce

• 2 tbsp vinegar
• 1 tbsp tomato ketchup
• 1 tsp red chilli paste
• 1/2 tsp sugar

For The Paneer Dumplings

• 1/2 cup grated low-fat paneer (cottage cheese)
• 1/4 cup finely chopped and boiled mixed vegetables (carrots , green peas and
• french beans)
• 1 tbsp chopped dill leaves
• 2 tsp semolina (rava)
• 2 tsp quick cooking rolled oats
• 2 tsp finely chopped green chillies
• 1/4 tsp baking powder
• 1/2 tsp powdered sugar
• salt to taste

Other Ingredients

• 8 thick carrot sticks , 75 mm (3”) long

Method
For the spicy sauce

1. Combine all the ingredients in a broad non-stick pan and mix well.
2. Bring to boil, while stirring continuously and keep aside to cool.

For the paneer dumplings

1. Combine all the ingredients in a bowl and mix well. Divide the mixture into 8 equal portions and roll out each portion into small round balls.
2. Steam the balls in a steamer for 5 to 7 minutes.
3. Cool slightly, pierce each dumpling on a carrot stick and serve immediately with the spicy sauce

Turiya Paatra

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

• 2 cups ridge gourd (turai) cubes
• 6 to 8 paatra , cut into cubes
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• a pinch of asafoetida (hing)
• 1/2 tsp soda bi- carb
• 1 recipe coconut-coriander masala
• 1 tsp turmeric powder (haldi)
• salt to taste
• 1 tsp sugar

For The Garnish

• 1 tbsp grated coconut
• 1 tbsp chopped coriander (dhania)

Method

1. Heat the oil in a non-stick kadhai and add the cumin seeds.
2. When the seeds crackle, add the ridge gourd, asafoetida, soda bi–carb and 1 cup of water and mix well.
3. Cover and cook on a medium flame for 5 minutes.
4. Add the coconut-coriander paste, turmeric powder and salt, mix well and cook on a medium flame for another 5 to 7 minutes or till the ridge gourd becomes tender, stirring occasionally.
5. Add the paatra and sugar, toss gently and simmer for 5 minutes, while stirring once in between.
6. Serve hot garnished with coconut and coriander.

Vegetable Dumplings

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 25 rolls
Ingredients
For The Dough

• 2 cups plain flour (maida)
• 2 tbsp oil
• salt to taste

For The Vegetable Filling

• 1 cup shredded cabbage
• 1 cup carrot jullienes
• 1/2 cup chopped mushrooms (khumbh)
• 1/2 cup bean sprouts
• 1 tbsp chopped ginger (adrak)
• 1 tsp soy sauce
• 1 tbsp oil
• 1 tsp freshly ground black pepper (kalimirch) powder to taste
• salt to taste

For The Red Sauce

• 2 tomatoes
• 6 garlic (lehsun) cloves
• 4 whole dry red chillies
• salt to taste

For The Black Sauce

• 1/4 cup soy sauce
• 1 tbsp honey
• 2 tsp vinegar
• 2 tsp roasted sesame seeds (til)
• salt to taste

Other Ingredients

• oil for greasing

Method
For the dough

1. Combine all the ingredients and knead into a soft pliable dough.
2. Roll out into a big cylinder.
3. Divide the dough into small 25 equal portions. Keep aside.

For the vegetable filling

1. Heat the oil in the wok over a high flame, add the ginger and sauté for a few seconds.
2. Add all the remaining ingredients and stir-fry for a couple of minutes.
3. Remove from heat and divide into 25 equal portions. Keep aside to cool.

For the red sauce

1. Put the tomatoes in a vesselful of boiling water for 2-3 minutes. Remove peel and chop roughly and peel the tomatoes. Keep aside.
2. Dry roast the red chillies till they are crisp. Keep aside.
3. Combine the tomatoes, garlic, red chillies and salt and blend to a smooth purée in a blender. Keep aside.

For the black sauce

1. Combine all the ingredients and mix well. Keep aside.

How to proceed

1. Roll out each portion of the dough into very thin circles of approximately 75 mm. (3") diameter.
2. Place one portion of the vegetable filling in the centre of each circle.
3. Bring together the edges and with your fingertips to make dimsums.
4. Steam in a greased steamer for about 10 minutes.
5. Serve hot with the red and black sauces.

Walor Muthia Nu Shaak

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 3 cups walor papdi , washed and stringed
• 1/2 cup palak methi na muthia, cut into cubes
• 2 pinches of soda bi-carb
• salt to taste
• 3 tbsp oil
• 1 tsp mustard seeds ( rai / sarson)
• 1/2 tsp asafoetida (hing)
• 1 recipe coconut-coriander masala
• 1 tsp turmeric powder (haldi)
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp chilli powder
• 2 tsp sugar

For Serving

• rotlis

Method

1. Wash the walor, drain, add a pinch of soda bi-carb and salt in a bowl, mix well and keep aside for 5 minutes.
2. Heat the oil in a non-stick kadhai, add the mustard seeds and asafoetida.
3. When the seeds crackle, add the walor papdi along with 1½ cups of water and mix well.
4. Add the coconut-coriander paste, turmeric powder, coriander-cumin seeds powder, chilli powder, sugar, another pinch of soda bi-carb and salt (as per taste) and mix well. Cover and cook on a slow flame for 20 minutes or till the walor papdi is almost cooked, while stirring occasionally.
5. Add the muthias one at a time and toss gently.
6. Cover and simmer for another 2 to 3 minutes.
7. Serve hot with rotls.

Dhokla Layered Cake

Preparation Time: 30 Minutes
Cooking Time: 45 Minutes
Ingredients

• 1 packet (250 grams) instant dhokhla mix

Filling

• 4 potatoes, boiled and mashed
• 2 medium sized onions, chopped
• 1 carrot, grated
• 3 tbsp oil
• 1 tbsp poppy seeds (khus-khus)
• 1 tbsp aniseeds (vilayati saunf)
• 3 green chillies, chopped
• 1 tbsp chopped ginger (adrak)
• 1 tsp chilli powder
• 1 tbsp coriander (dhania) powder
• 1 tbsp dried mango powder (amchur)
• 1 tsp salt or to taste
• 1 tbsp chaat masala
• 1 tbsp chopped coriander (dhania) leaves

Other Ingredients

• 1/2 cup Green Chutney
• 1/2 cup Sweet Chutney
• chopped coriander (dhania) leaves
• 1/3 cup Bikaneri Bhujia
• finely chopped tomatoes
• finely chopped onions

Method

1. Prepare the dhokla in a round tin as per packet instructions.
2. Cool a bit and then with a knife cut it horizontally in half with a thread or a knife.
3. For making the filling,heat oil in a pan.add aniseed and then add poppy seeds to it.
4. Add green chilli and ginger and sauté well.
5. Add onion and then add the indian spices to it.
6. Add potatoes and mix well.next add grated carrots to it.
7. Add coriander and mix well. check the seasoning and adjust accordingly.
8. In a serving dish,put the cut half of the dhokla and then spread green chutney over it.
9. Apply the potato filling on it and sprinkle chopped coriander leaves,bhujia and chopped onion.
10. Cover with other half of the cake and then spread tamarind chutney over it.
11. Decorate with bhujia,chopped coriander leaves,chopped onion,chopped tomato and green coriander chutney.
12. Cut in slices and serve immediately otherwise it would become soggy.

Green Tandarjo Muthia and Tomato Curry

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients
For Muthia

• 500 gms chawli (cow pea) leaves
• 250 gms fenugreek (methi) leaves
• 200 gms whole wheat flour (gehun ka atta)
• 1 tsp green chilli paste
• 6 tbsp oil
• 1 tsp turmeric powder (haldi)
• 1 1/2 tsp chilli powder
• salt to taste

Tomato curry

• 4 medium sized tomatoes, chopped
• 2 tbsp jaggery (gur)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• salt to taste
• 1 pinch of asafoetida (hing)
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp oil
• 1 tsp chilli powder

Method
Muthia’s (green tandarjo kebabs)

1. Wash and finely chop tandarjo and methi.
2. Add flour, oil, salt, green chilli, turmeric powder.
3. Mix it well, knead to very soft dough.
4. Add water if required.
5. Apply some oil in your hands so you can make 2” long cylindrical rolls.
6. Add water if needed.
7. Steam for 35-40 minutes in steamer.

Tomato curry

1. Heat the oil; add asafoetida, mustard seeds, chilli powder and tomatoes.
2. Stir well.
3. Add jaggery, salt, dhanjira powder, turmeric powder.
4. Add water.
5. Cook at medium heat for 3-4 minutes.
6. Once the curry is ready dip all the muthia in tomato curry and stir for 2-3 minutes.
7. Serve steaming muthia with tomato curry.

Nylon Dhokla

Preparation Time: 5 min
Cooking Time: 10 min
Ingredients
For the batter

• 1 cup besan (Bengal gram flour)
• 1 1/2 tbsp semolina (rava)
• 1/2 tsp citric acid (nimbu ka phool)
• 3 tsp sugar
• 1 tsp ginger-green chilli paste
• 1 1/2 tsp eno's fruit salt

For the tempering

• 1 tbsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)
• 2 green chillies, chopped
• a pinch of asafoetida (hing)

For the garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.

For the tempering

1. Heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida.
2. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
3. Cut into pieces and serve with green chutney.

Makai ka Dhokla

Preparation Time: Preparation Time : 30 mins.
Cooking Time: Cooking Time : 25 mins.
Ingredients

• 1 cup maize flour (makai ka atta)
• 1/2 cup sour curds
• 1/2 cup sweet corn kernels
• 2 tsp ginger-green chilli paste
• 1/4 tsp asafoetida (hing)
• 2 tsp sugar
• 1 tsp lemon juice
• 1 teaspoon Eno's fruit salt
• 2 tsp oil
• salt to taste

For the garnish

• 1 tbsp chopped coriander (dhania)

For the tempering

• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp sesame seeds (til)
• a pinch of asafoetida (hing)
• 1 tbsp oil

Other ingredients

• oil for greasing

Method

1. combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. mix well to make a smooth batter. keep aside for at least 30 minutes.
2. add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
3. add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. steam for 15 to 20 minutes.
4. prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. pour the tempering over the prepared dhokla.
5. garnish with the chopped coriander. cut into pieces and serve hot.

Ragi Idly

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 1 serving
Ingredients

• 1/2 cup urad dal (split black lentils) , soak in water for 2 to 3 hours
• 1 cup rice semolina (idli rawa)
• 1 cup ragi (nachni / red millet) flour
• 1/2 tsp salt
• a pinch of baking soda

Method

1. Soak urad dal for about 2 to 3 hrs.
2. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4 cup of water.
3. Soak the idli rava in water separately for an hour before mixing with urad dal batter.
4. Squeeze out the water from the rice semolina and add to the ground urad dal batter. Add the ragi flour and mix. Mix well till well combined.
5. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
6. After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis.
7. Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
8. Serve with sambar or chutney of your choice.

Rasai Muthia

Preparation Time: 15 mins
Cooking Time: 15 mins
Ingredients
For the muthia

• 1 cup besan (Bengal gram flour)
• 1 cup Steamed Rice
• 1 cup grated cabbage, carrot, bottle gourd (doodhi / lauki) (any)
• finely chopped coriander (dhania)
• 1 tsp ginger-green chilli paste
• 1/4 tsp soda bi carb
• salt to taste

For the gravy

• 2 cups water
• 1 cup whipped sour curds (khatta dahi)
• 2 tsp chilli powder
• 1 tsp coriander (dhania) powder
• 1 tsp sugar (optional)
• 1/2 tsp turmeric powder (haldi)
• salt to taste

For Tempering

• a pinch asafoetida (hing)
• a few mustard seeds ( rai / sarson)
• 1 tsp oil

Method

1. Mix all the ingredients of muthia and knead it into a soft dough using water. mix it well. the consistency should not be very hard.
2. Heat oil in pan and add mustard seeds and a pinch of hing.
3. When the seeds crackle add water to it.
4. Now add all the masala of the gravy and also add curd.
5. Bring to boil
6. Now grease your hand with oil and start rolling muthia in tiny ball shapes (like kofta)and add it to the gravy.
7. Simmer for 10 minutes on medium flame by covering the pan
8. Serve hot muthia with gravy

Veg Dhokla

Preparation Time: 10 mins
Cooking Time: 10 mins
Ingredients

• 2 katoris of green moong dal (split green gram)
• 2 green chillies
• 1 tbsp oil
• a pinch of asafoetida (hing)
• salt to taste

Method

1. Soak the green moong dal for 4-5 hours in water.
2. Then take the moong dal and add very little of water and grind this toether with green chillies and hing and salt.
3. Then take a thali and grease it with oil.
4. Spread that moong dal batter on the greased thali.
5. Put this greased thali in a dhokla vessel or if u dont have that vessel then take a kadhai and boil water in it and put that thali on some support in the kadhai.
6. Cover the thali and cook till 12 mins or till a knife immersed in the panoli comes out to be clean.
7. Eat it with dahi.

Brownie and Whipped Cream Sundae

Preparation Time: 25 mins
Cooking Time: 35 mins
Baking Time: 25 to 30 mins.
Baking Tempearature: 180°C (360°F).
Makes 8 glases
Ingredients
For The Chocolate Brownie

• 1 cup plain flour (maida)
• 1/4 cup cocoa powder
• 3/4 cup powdered sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 6 tbsp curds (dahi)
• 5 tbsp milk
• 5 tbsp melted butter
• 1/2 cup chopped walnuts (akhrot)
• 1/2 tsp vanilla essence

Other Ingredients

• 2 cups unbeaten whipped cream , chilled
• 4 tbsp powdered sugar
• 1/4 tsp vanilla essence
• 8 canned peach halves

Method
For the chocolate brownie

1. Mix all the ingredients in a mixing bowl using a wooden spoon. Make sure there are no lumps.
2. Pour this mixture into the greased and dusted 200 mm. X 200 mm. (8" x 8") baking tray.
3. Bake it in a pre-heated oven for 20 to 25 minutes.
4. Cool and cut into 20 mm. X 20 mm. (¾" x ¾") pieces. Keep aside.

How to proceed

1. Whip the cream in a bowl till it doubles in volume and forms soft peaks.
2. Carefully add the sugar and vanilla essence.
3. Fill into a piping bag and keep aside.
4. Place a few brownie squares at the bottom of the glass.
5. Pipe out little whipped cream on top of the brownie.
6. Put another piece of brownie and pipe out little more whipped cream.
7. Finally put some more brownie squares on top and a peach.
8. Repeat steps 4 to 7 to make 7 more glasses.
9. Serve immediately.

Brownie Muffins

Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 8 muffins
Ingredients

• 1 1/2 cups (200 grams) chopped dark chocolate
• 2/3 cup butter
• 1/2 cup condensed milk
• 3/4 cup plain flour (maida)
• 1 tsp baking powder
• 1/2 tsp soda bi-carb
• 1/2 cup chopped walnuts (akhrot)
• 1 tsp vanilla essence
• butter for greasing

Method

1. Melt the chocolate and butter with 2 tablespoons of water over gentle heat and mix well so that no lumps remain.
2. Remove from the fire, add the condensed milk and mix well. Cool to room temperature.
3. Add the flour, baking powder, soda bi-carb, walnuts and vanilla essence and mix gently.
4. Spoon 2 tablespoons of the mixture into 8 greased and dusted muffin moulds.
5. Bake in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes or until a knife or skewer inserted into the brownie comes out clean.
6. Cool on a wire rack and unmould each muffin.
7. Serve warm.

Indonesian Sizzler

Preparation Time: 30 mins.
Cooking Time: 30 mins.
Makes 2 sizzlers.
Ingredients
For the peanut sauce

• 1/4 cup chopped onions
• 2 large sized cloves of garlic (lehsun), chopped
• 1 cup coconut milk
• 4 tbsp peanut butter
• rind of 1/2 lemon
• 1 stalk of lemongrass (hare chai ki patti)
• 1 tsp chilli powder
• 1 1/2 tsp brown sugar
• 1 tbsp lemon juice
• 1 tsp oil
• salt to taste

For the satay

• 1 cup paneer (cottagte cheese) cubes
• 1/2 cup capsicum cubes
• 1 cup mushrooms (khumb) , halved
• 1/2 cup peanut sauce, recipe above
• 2 tsp curry powder
• salt to taste

For the noodles

• 2 cups cooked rice noodles
• 1 cup sliced onions
• 1 tsp ginger (adrak) paste
• 1 to 2 green chillies, finely chopped
• 1/2 cup carrots and french beans, chopped and boiled
• 1 tbsp soy sauce
• 1/4 cup chopped coriander (dhania)
• 1 tsp oil
• salt to taste

For the crispy potatoes

• 2 cups potatoes , peeled and cut into strips
• 2 tsp ginger-garlic (adrak-lehsun) paste
• 1 sliced green chilli
• 1 tbsp soy sauce
• 1 tsp cornflour
• 1/4 tsp sugar
• 1/4 cup chopped coriander (dhania)
• 1/2 cup chopped spring onions
• 1 tsp oil
• salt to taste
• oil for deep-frying

Other ingredients

• 3 to 4 sago wafers , fried
• 1 tbsp oil mixed with 1 tablespoon of water

Method
For the peanut sauce

1. Heat the oil and sauté the onions and garlic till they are translucent.
2. Add the coconut milk, peanut butter and ½ cup water and bring to a boil.
3. Simmer and add the lemon rind, lemon grass, chilli powder, brown sugar, lemon juice and salt and simmer for 4 to 5 minutes. keep aside. Remove and discard the lemon grass.

For the satay

1. Combine all the ingredients in a bowl and allow them to marinate for 10 to 15 minutes.
2. Thread them onto 4 skewer sticks and grill them for 5 to 7 minutes over a

For the noodles

1. Heat the oil and sauté the onions, ginger paste and green chillies.
2. When the onions turn pink, add the carrots and french beans and saute for a few minutes.
3. Add the noodles, soya sauce and salt and mix well over a high flame.
4. Top with the chopped coriander and keep aside.

For the crispy potatoes

1. Deep fry the potatoes in hot oil till they are crisp. Drain on absorbent paper and keep aside.
2. In a small bowl, combine the soya sauce, cornflour, sugar and salt with 1 tablespoon of water and keep aside.
3. Heat 1 teaspoon of oil in a pan and sauté the ginger-garlic paste and green chilli. Add the potatoes and soya sauce mixture and mix well over a high flame. Adjust the seasoning if required.
4. Top with the coriander and spring onions and keep aside.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
2. Arrange half the noodles on one plate and top with two warm satay skewers.
3. Place half the potatoes on the rest of the plate.
4. Reheat the peanut sauce, adding some water to adjust the consistency and pour over the satay skewers and noodles.
5. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
7. Top with the fried sago wafers and serve immediately.

Fudge Brownie Sundae

Preparation Time: 30 mins.
Cooking Time: 30 mins.
Serves 4.
Ingredients
For the chocolate brownie

• 1 cup plain flour (maida)
• 1/4 cup cocoa powder
• 3/4 cup powdered sugar
• 1/2 tsp soda bi-carb
• 1/2 tsp baking powder
• 6 tbsp curds (dahi)
• 5 tbsp milk
• 5 tbsp melted butter
• 1/2 cup chopped walnuts (akhrot)
• 1/2 tsp vanilla essence

For the sundae

• 1 recipe Rocky Road Ice-Cream
• 2 cups (400 grams) fresh cream , chiiled
• 4 tbsp powdered sugar
• 1/4 tsp vanilla essence
• 8 strawberries, hulled
• 1 kiwi, peeled and sliced
• 1/4 cup grapes
• 1/4 cup walnuts (akhrot)

For the garnish

• cream wafer biscuit
• grated chocolate

Method
For the chocolate brownies

1. Preheat the oven to 180 º C (350 º F).
2. Mix all the ingredients in a mixing bowl using a wooden spoon. Ensure that there are no lumps.
3. Pour this mixture into a greased and dusted 200 mm. x 200 mm. (8" x 8") baking tray.
4. Bake in the oven for 20 to 25 minutes or till a skewer inserted into the brownie comes out clean.
5. Cool and cut into 20 mm. x 20 mm. ( ¾" x ¾") pieces. Keep aside.

How to proceed

1. Whisk the cream, sugar and vanilla essence in a bowl till the mixture doubles in volume and forms soft peaks.
2. Fill into a piping bag and keep refrigerated.
3. Pipe out some cream into each serving glass.
4. Place a brownie square and a few strawberries, kiwi slices, grapes and walnuts on it.
5. Repeat steps 3 and 4.
6. Top with 2 scoops of rocky road ice-cream on each glass.
7. Garnish with wafer biscuits and grated chocolate and serve immediately.
8. Repeat to make 3 more sundaes.

Fruit and Ice-Cream Sizzler

Preparation Time: 20 mins.
Cooking Time: 5 mins.
Makes 2 sizzler.
Ingredients
For the barbequed bananas

• 2 bananas
• 2 tbsp brown sugar
• 2 tbsp butter, softened

For the marinated fruits

• 2 cups chopped mixed fruits (pears, apple, pomegranate seeds, peaches etc.)
• 1 cup orange juice
• 2 tbsp orange squash
• 1/4 cup brown sugar
• 4 tsp cornflour
• 1/2 tsp lemon juice
• 3 tbsp brandy

Other ingredients

• 2 to 4 scoops of Vanilla Ice-cream

Method
For the barbequed bananas

1. Cut the bananas lengthwise and keep aside.
2. Combine the brown sugar and butter and apply it generously over the bananas. Keep aside.

For the marinated fruits

1. Combine all the ingredients and keep aside for about one hour.

How to proceed

1. Heat 2 sizzler plates till they are red hot and place them on their respective wooden trays.
2. Place one banana piece on each side of a hot sizzler plate. Allow the pieces to char slightly.
3. Turn the banana pieces so as to grill the other side as well.
4. Pour half the portion of the marinated fruits in the centre of the plate and stir with a spoon so that the fruits sizzle a bit and the cornflour in the sauce cooks.
5. Serve immediately topped with scoops of vanilla ice-cream.
6. Repeat with the remaining ingredients to make one more sizzler.

Continental Sizzler

Preparation Time: 30 mins
Cooking Time: 45 mins
Makes 2 servings
Ingredients
For The Tomato Cream Sauce

• 1 1/2 cups blanched and finely chopped tomatoes
• 1/4 cup chopped onions
• 1 tbsp chopped garlic (lehsun)
• 1/2 cup red wine (optional)
• 1 tsp dry red chilli flakes (paprika)
• 2 tbsp tomato puree
• 4 tbsp fresh cream
• 2 tbsp olive oil
• salt to taste

For The Buttered Rice

• 2 cups cooked rice (chawal)
• 1/2 cup finely chopped onions
• 1 tbsp butter
• 1 tbsp chopped parsley
• salt to taste

For The Cheese Corn Balls

• 3/4 cup sweet corn kernels (makai ke dane) , boiled and crushed
• 2 tbsp plain flour (maida)
• 1/2 cup milk
• 1 tbsp chopped celery
• 1 to 2 green chillies , chopped
• 4 tbsp grated processed cheese
• 2 tbsp butter
• salt to taste

Other Ingredients (for The Cheese Corn Balls)

• 1/4 cup plain flour (maida) to coat the cheese corn balls
• bread crumbs to coat the cheese corn balls
• oil for deep-frying

For The Glazed Vegetables

• 1 cup thinly sliced onions
• 1 cup boiled mixed vegetables
• 1 1/2 tbsp butter
• salt and to taste

Other Ingredients

• 1 tbsp oil mixed with 1 tablespoon

Method
For the tomato cream sauce

1. Heat the olive oil, add the garlic and onions and sauté for 1 minute.
2. Add the tomatoes and wine and cook till the sauce thickens.
3. Add the chilli flakes, tomato purée, salt and ½ cup of water and bring to a boil.
4. Add the cream. Mix well and keep aside.

For the buttered rice

1. Heat the butter in a pan, add the onions and sauté for 2 minutes.
2. Add the rice, parsley and salt and toss well.
3. Keep aside.

For the cheese corn balls

1. Melt the butter in a pan, add the flour and cook for 1 minute.
2. Add the milk and keep stirring till the mixture becomes very thick and leaves the sides of the pan. Cool completely.
3. Add the crushed corn, celery, green chillies, cheese and salt and mix well.
4. Divide the mixture into 8 equal portions. Shape into even sized balls.
5. Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. Roll into breadcrumbs. Keep refrigerated.
6. When you want to serve, deep fry them in oil till they are golden brown. Drain and keep aside.

For the glazed vegetables

1. Heat 1 tablespoon butter in a pan, add the onions, salt and sauté till the onions have turned light brown in colour. Remove and keep aside.
2. Add the vegetables and sauté them over a slow flame for 4 to 7 minutes.
3. Add salt and pepper, mix well and keep aside.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
2. Place half the cheese corn balls on one side of a hot sizzler plate.
3. Place half of the buttered rice in the centre of the plate.
4. Top with half the tomato cream sauce and place the caramelized vegetables and onions on the other side.
5. Repeat with the remaining ingredients to make one more sizzler.
6. Pour the oil-water mixture on the sides the cast iron plates for a sizzling effect.
7. Serve immediately.

Carrot Pancake Sizzler

Preparation Time: 20 mins.
Cooking Time: 40 mins.
Makes 2 sizzlers.
Ingredients
For the crêpes

• 1/4 cup plain flour (maida)
• 1/4 cup cornflour
• 1/3 cup milk
• 1 tsp melted butter
• a pinch of salt

For the carrot halwa

• 3/4 cup grated carrot
• 1/4 cup milk
• 2 tbsp castor sugar
• a pinch cinnamon (dalchini) powder
• a few saffron (kesar) strands
• 2 tsp milk powder
• 1 tsp ghee

For the rabdi

• 1 1/2 cups milk
• 1/2 cup condensed milk
• 1/4 tsp cardamom (elaichi) powder
• a few saffron (kesar) strands

Other ingredients

• 4 thin pineapple slices, canned
• 2 edible silver leaf (vark)
• 2 tbsp pistachio slivers

Method
For the crêpes

1. Mix the plain flour, cornflour, milk, salt and ¼ cup of water. Mix very well until no lumps remain.
2. Grease a 125 mm. (5") diameter non-stick pan with the butter.
3. Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
4. When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds.
5. Repeat with the remaining batter, greasing the pan with butter when required. Keep aside.
6. You can make these crêpes ahead of time and store them refrigerated, wrapped in plastic film.

For the carrot halwa

1. Dissolve the saffron in a little warm milk. Keep aside.
2. Heat the ghee in a pan and sauté the carrots for a few minutes till they soften.
3. Add the milk and sugar and simmer till the milk is absorbed.
4. Add the cardamom powder, saffron and milk powder and mix well. Keep aside.

For the rabdi

1. Combine all the ingredients in a non-stick pan and simmer for 15 to 20 minutes or until the milk has reduced to half the original quantity at least.
2. Keep aside.

How to proceed

1. Divide the carrot halwa into four equal portions.
2. Put one portion of the halwa on each pancake and roll them.
3. Lightly heat two sizzler plates till they are hot (but not red hot as for the other sizzlers).
4. Place 2 slices of pineapple in the center of one sizzler plate.
5. Arrange 2 pancake rolls on top.
6. Pour half the rabdi over the pancakes.
7. Garnish with varq and pistachios.
8. Repeat with the remaining ingredients to make one more sizzler.
9. Serve immediately.

Brownie Parfait

Preparation Time: 25 mins
Cooking Time: 35 mins
Makes 4 servings
Ingredients
For The Chocolate Brownie

• 1 cup plain flour (maida)
• 1/4 cup cocoa powder
• 3/4 cup powdered sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 6 tbsp curds (dahi)
• 5 tbsp milk
• 5 tbsp melted butter
• 1/2 cup chopped walnuts (akhrot)
• 1/2 tsp vanilla essence

Other Ingredients

• 2 unbeaten whipped cream , chilled
• 4 tbsp powdered sugar
• 1/4 tsp vanilla essence
• 8 canned peach halves

For The Garnish

• 4 cocktail cherries

Method
For the chocolate brownie

1. Preheat the oven to 180 degree c (350 degree f).
2. Mix all the ingredients in a mixing bowl using a wooden spoon. Make sure there are no lumps.
3. Pour this mixture into a greased and dusted 200 mm. X 200 mm. (8" x 8") baking tray.
4. Place in the oven and bake for 20 to 25 minutes.
5. Cool and cut into 20 mm. X 20 mm. (3/4" x 3/4") pieces. Keep aside.

How to proceed

1. Whisk the cream in a bowl till it doubles in volume and forms soft peaks.
2. Carefully fold in the sugar and vanilla essence. Fill into a piping bag and keep aside.
3. Pipe out some cream into each parfait glass.
4. Place a brownie square and top with a peach half.
5. Repeat steps 3 and 4.
6. Garnish with a cocktail cherry.

Lebanese Sizzler

Preparation Time: 20 mins.
Cooking Time: 45 mins.
Makes 2 sizzlers
Ingredients
For the bean and spinach rice

• 2 cups steamed rice
• 2 cloves of garlic (lehsun), grated
• 1 green chilli, finely chopped
• 1 cup finely chopped spinach (palak)
• 1/4 cup rajma (kidney beans), boiled and cooked
• 1/2 tsp roasted cumin seeds (jeera) powder
• 1 tbsp oil
• salt to taste

For the vegetables in hot sauce

• 2 cups boiled mixed vegetables
• 4 large tomatoes, blanched and peeled
• 2 tsp chilli powder
• 3 cloves of garlic (lehsun)
• 1/4 cup finely chopped spring onions
• 1/2 cup finely chopped spring onion greens
• 1/2 tsp roasted cumin seeds (jeera) powder
• 2 tbsp tomato ketchup
• 1 tbsp oil
• salt to taste

For the felafel

• 1 cup soaked kabuli chana (white chick peas)
• 1/4 cup chopped coriander (dhania)
• 1/4 cup chopped parsley
• 1/2 cup mint leaves (phudina), chopped
• 1 to 2 green chillies, chopped
• 2 cloves of garlic (lehsun), chopped
• 1/2 tsp roasted cumin seeds (jeera) powder
• salt to taste

Other ingredients

• oil for deep-frying
• 2 tbsp oil mixed with ½ cup water

Method
For the bean and spinach rice

1. Heat the oil in a pan, add the garlic and green chilli and sauté for a few seconds.
2. Add the spinach, kidney beans and salt and sauté for 3 to 4 minutes.
3. Add the rice and cumin seed powder and toss well. Keep aside.

For the vegetables in hot sauce

1. Blend the tomatoes, chilli powder and garlic to a smooth pureé in a blender.
2. Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent.
3. Add the puréed tomatoes, cumin seed powder, tomato ketchup and salt and cook till the oil has separated from the sauce.
4. Add the vegetables and simmer for another 2 to 3 minutes.
5. Add the spring onion greens and mix well. Keep aside.

For the felafel

1. Drain the Kabuli chana. Grind all the ingredients in a blender without using any water to make a coarse paste.
2. Divide the mixture into 4 equal portions and shape each portion into a flat patty.
3. Deep fry the patties in hot oil over a medium flame till they are golden brown in colour.
4. Drain on absorbent paper and keep aside.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
2. Arrange half of the bean and spinach rice on a hot sizzler plate.
3. Pour half the vegetables in hot sauce over.
4. Place 2 felafels on one side of the sizzler plate.
5. Repeat with the remaining ingredients on the other sizzler plate to make one more sizzler.
6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
7. Serve immediately.

Italian Sizzler

Preparation Time: 15 mins.
Cooking Time: 60 mins.
Makes 2 sizzlers.
Ingredients
For the penne with mushroom pepper sauce

• 2 cups penne pasta, cooked
• 1/2 cup onions, sliced
• 4 cloves garlic, sliced
• 2 cups mushrooms (khumbh), sliced
• 2 sticks celery (ajmoda), cut into 25 mm. (1") pieces
• 1 tbsp plain flour (maida)
• 1 tsp coarsely ground pepper
• 3 tbsp fresh cream
• 2 tbsp oil
• salt to taste

For the zucchini pancakes

• 1 cup grated zucchini
• 1 cup grated carrot
• 1/2 cup grated paneer (cottage cheese)
• 2 to 3 tbsp plain flour (maida)
• 1/2 tsp dried mixed herbs
• 1 tsp butter
• salt and black pepper (kalimirch) powder to taste

For the buttered vegetables

• 1/2 cup french beans , cut into strips
• 1/2 cup carrot, peeled and cubed
• 1 1/2 tsp butter
• salt and black pepper (kalimirch) powder to taste

For the baked potatoes

• 2 medium sized potatoes
• 2 tsp butter
• 1/2 tsp chopped parsley
• salt and black pepper (kalimirch) powder to taste

Other ingredients

• butter for cooking the pancakes
• 1 tbsp oil mixed with 1 tablespoon water

Method
For the penne with mushroom pepper sauce

1. Heat the oil in a pan, add the onions, garlic, mushrooms and celery and sauté till they are browned.
2. Add the flour and sauté for 4 to 5 minutes over a slow flame, till the flour is lightly browned.
3. Add salt and 3 cups of water and simmer till the sauce has thickened (approx. 10 to 15 minutes).
4. Add the pepper and cream and bring the sauce to a boil.
5. Simmer for 2 to 3 minutes and adjust the seasoning. Keep hot.
6. Just before serving, toss the pasta in this sauce and mix well.

For the zucchini pancakes

1. Combine all the ingredients together except the butter and shape into 4 pancakes, 75 mm. (3") in diameter.
2. Cook over a medium flame on a non-stick griddle (tava) using a little butter, till both sides are golden brown. Keep aside.

For the buttered vegetables

1. Parboil all the vegetables and immerse them in cold water.
2. Heat the butter in a pan, add the vegetables, salt and pepper and toss for a few seconds. Keep aside.

For the baked potatoes

1. Apply a little butter on the outer surface of each potato and wrap them separately in pieces of aluminum foil.
2. Bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes or till the
3. Slit the potatoes in a criss-cross shape to make a cavity in each and spoon some butter into the cavities.
4. Sprinkle some parsley, salt and pepper on top and keep warm.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays.
2. Reheat the pasta with the mushroom pepper sauce. Serve half on one side of
3. Top with 2 zucchini pancakes on the other side of the sizzler plate.
4. Add some buttered vegetables and one baked potato on the other side of the sizzler plate.
5. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
6. Pour the oil-water mixture on the sides of the cast iron plates for a sizzling effect.
7. Serve immediately.

Malpua Rabdi Sizzler

Preparation Time: 15 mins.
Cooking Time: 25 mins.
Makes 2 sizzlers.
Ingredients
For the sugar syrup

• 1/2 cup sugar
• 1/4 cup water
• a few saffron (kesar) strands

For the malpuas

• 1 cup (200 grams) fresh cream
• 1/4 cup plain flour (maida)
• 1/2 tsp cardamom (elaichi) powder
• ghee for cooking

For the malpua stuffing

• 1/2 cup chopped mixed fruits (pineapple, peaches, strawberries etc.)
• 1 tsp sugar
• 1 tsp butter

For the rabdi

• 1 1/2 cups milk
• 1/2 cup condensed milk
• 1/4 tsp cardamom (elaichi) powder
• a few saffron (kesar) strands

For the skewered fruits

• 1 cup mixed fruits (pear, apples, oranges, bananas), cut into cubes
• 1 tsp sugar
• 1 tsp melted butter

Other ingredients

• 2 banana leaves (kele ka patta)

Method
For the sugar syrup

1. Dissolve the sugar in water and boil for approximately 5 minutes to make a syrup of 1 string consistency.
2. Add the saffron and mix well.
3. Keep the syrup warm.

For the malpuas

1. Combine the cream, plain flour and cardamom powder and mix well to make a smooth batter.
2. Smear very little ghee on a non-stick pan and spread 2 tablespoons of the batter on it to make a 100 mm. (4") diameter pancake. Cook on both sides using a little ghee.
3. Repeat with the rest of the batter to make 3 more malpuas.
4. Dip the hot malpuas in the warm syrup for a few seconds. 
5. Drain and keep

For the malpua stuffing

1. Combine all the ingredients in a pan and sauté for a few seconds. 
2. Keep aside.

For the rabdi

1. Combine all the ingredients in a non-stick pan and simmer for 15 to 20 minutes, or until the milk has thickened. 
2. Keep aside.

For the skewered fruits

1. Arrange the fruits on 4 wooden sticks or metallic skewers. Brush with melted butter and sprinkle sugar over them. 
2. Keep aside.

How to proceed

1. Lightly heat 2 sizzler plates till they are hot (but not red hot as for other sizzlers) and place them on their respective wooden trays.
2. Place a teaspoon of the stuffing mixture over each malpua and fold into two.
3. Arrange 2 fruit skewers on a hot sizzler plate and place one banana leaf on one side of the hot sizzler plate.
4. Place the stuffed malpuas over the banana leaf on the sizzler plate.
5. Pour half the rabdi over the malpuas.
6. Repeat with the remaining ingredients to make one more sizzler.
7. Serve immediately.

Mexican Sizzler

Preparation Time: 25 mins
Cooking Time: 60 mins
Makes 2 servings
Ingredients
For The Corn Tortillas

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

For The Tortilla Filling

• 1/4 cup chopped capsicum
• 1/2 cup chopped onions
• 2 large garlic (lehsun) cloves , finely chopped
• 1 green chilli , finely chopped
• 1/4 cup chopped tomatoes
• 1/4 cup sweet corn kernels (makai ke dane)
• 1/4 cup chopped paneer (cottage cheese)
• 1/4 cup canned baked beans
• 2 tbsp finely chopped spring onion greens
• 2 tsp oil
• salt and to taste
• 2 tbsp grated processed cheese

For The Mexican Tomato Sauce

• 1 kg tomatoes
• 3/4 cup chopped onions
• 1 green chilli , chopped
• 1/2 tsp chilli powder
• 1/4 tsp dried oregano
• 2 pinches of sugar
• 2 tbsp oil
• salt to taste

For The Vegetable Stir-fry

• 1/2 cup zucchini , sliced
• 1/4 cup carrot , sliced
• 1/4 cup baby corn , sliced
• 1/4 tsp roasted cumin seeds (jeera) powder
• 1 tsp butter
• salt to taste

For The Paprika Mashed Potatoes

• 1 cup boiled and mashed potatoes
• 1 tbsp butter
• 1 to 2 tbsp milk or cream
• 1/2 tsp dry red chilli flakes (paprika) or chilli powder
• salt to taste

For The Garnish

• 1/2 cup chopped spring onions
• 1/4 cup grated processed cheese
• 1/2 recipe guacamole

Other Ingredients

• 1 tbsp oil mixed with 1 tablespoon water

Method
For the corn tortillas

1. Combine both the flours and salt and knead into a soft dough using warm water.
2. Allow it to rest for 10 to 15 minutes. Divide the dough into 4 equal parts.
3. Roll them into 4 chapatis approx. 150 mm. (6") in diameter.
4. Cook them on a griddle (tava) till both sides are lightly browned. Keep aside.

For the tortilla filling

1. Heat the oil and sauté the capsicum, onions and garlic till the onions are translucent.
2. Add the green chilli, tomatoes, corn, paneer, baked beans, salt and pepper and mix well.
3. Remove from the flame and add the spring onion greens. Add in the cheese and keep aside.

For the mexican tomato sauce

1. Put the tomatoes in hot water for 10 minutes. Peel the skin and chop the tomatoes.
2. Heat the oil and sauté the onions for ½ minute. Add the green chilli and sauté again for a few seconds.
3. Add the tomatoes, chilli powder, oregano, sugar and salt. Simmer for 10 to 12 minutes till it is thick. Keep aside.

For the vegetable stir-fry

1. Heat the butter in a pan and add the vegetables.
2. Add the salt and ¼ cup of water and allow the vegetables to soften till the water evaporates.
3. Add the cumin powder and mix well.

For the paprika mashed potatoes

1. Combine the milk, butter and salt in a pan and bring to a boil over a slow flame till the butter melts. Add this to the mashed potatoes.
2. Mix all the ingredients in a bowl till the mixture is smooth (strain the mixture if necessary to remove any lumps).
3. Spoon into a piping bag and keep warm.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
2. Fill the warm tortillas with the filling mixture and roll them up to make frankie rolls. Keep aside.
3. Place 2 rolls on a hot sizzler plate and surround them with the vegetable stir-fry.
4. Pipe the paprika mashed potatoes on one side of the plate.
5. Pour the mexican tomato sauce over the tortillas and sprinkle the spring onions and cheese on top. Serve topped with guacamole.
6. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
7. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
8. Serve immediately.

No Fuss Brownies

Preparation Time : 5 mins.
Cooking Time: 7 mins.
Makes 1 cake.
Ingredients

• 3/4 cup (90 grams) chopped dark chocolate
• 1/2 cup butter
• 3/4 cup crushed digestive biscuits
• 1/4 cup condensed milk
• 1/2 cup (80 grams) mixed nuts
• butter for greasing

For the garnish

• almond (badam) slivers
• whipped cream mixed with chocolate sauce

Method

1. Grease a 150 mm. x 150 mm. (6" x 6") square cake tin.
2. Combine the chocolate and butter in a bowl and melt over a double boiler till it becomes a smooth sauce.
3. Remove from the fire, add the remaining ingredients and mix well.
4. Pour into the greased tin and refrigerate till set.
5. Cut into wedges.
6. Garnish with slivered almonds and pipe out swirls of the cream and chocolate sauce mixture.
7. Serve chilled.

Paneer Tikka Sizzler

Preparation Time: 15 mins.
Cooking Time: 60 mins.
Makes 2 sizzlers.
Ingredients
For the paneer tikkas

• 1 1/2 cups paneer (cottagte cheese) cubes
• 1/2 cup thick onion wedges
• 1/2 cup capsicum pieces (2") each
• 1/2 cup thick curds (dahi)
• 1/2 tsp besan (Bengal gram flour)
• 1 tsp ginger (adrak) paste
• 1 tsp garlic (lehsun) paste
• 2 tsp chilli powder
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp garam masala
• 2 tbsp chopped coriander (dhania)
• 2 tbsp mustard oil
• salt to taste

For the yellow rice

• 1 cup long grained rice (basmati)
• 1/2 tsp cumin seeds (jeera)
• 25 mm. (1") stick of cinnamon (dalchini)
• 2 cloves (laung / lavang)
• 1 bayleaf (tejpatta)
• 1/4 tsp turmeric powder (haldi)
• 1 tbsp oil
• salt to taste

For the makhani sauce

• 5 large tomatoes, roughly chopped
• 2 cloves (laung / lavang)
• 4 to 5 cashewnuts (kaju)
• 1/2 tsp cumin seeds (jeera)
• 2 tsp ginger-garlic (adrak-lehsun) paste
• 1/2 cup finely chopped onions
• 1 tsp chilli powder
• 3 tbsp fresh cream
• 1/4 tsp garam masala
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1 tbsp oil
• 1 tbsp butter
• salt to taste

For the stuffed capsicum

• 1 capsicum
• 1/2 cup boiled sweet corn kernels (makai ka dana)
• 1/2 cup boiled green peas
• 1/2 tsp roasted cumin seeds (jeera) powder
• 1 tsp chopped coriander (dhania)
• salt to taste

Other ingredients

• 1 tbsp oil mixed with 1 tablespoon of water

Method
For the paneer tikkas

1. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
2. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
3. Arrange the paneer, onions and capsicum on 4 skewer sticks.
4. Heat the balance 1 tablespoon of mustard oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly browned (approximately 4 to 5 minutes).

For the yellow rice

1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
2. Heat the oil in a heavy bottomed pan, add the cumin seeds, cloves and bay leaf and stir.
3. When the seeds crackle, add the rice, turmeric powder and salt and sauté for 2 minutes.
4. Add 2 cups of hot water. Cover and cook over a slow flame for 10 to 15 minutes till the rice is cooked. Keep aside.

For the makhani sauce

1. Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup water and
2. Blend to a smooth purée in a liquidiser. Strain the purée through a sieve and keep aside.
3. Melt the butter in a pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
5. Add the onions and sauté till the onions turn golden brown.
6. Add the strained purée, chilli powder, cream, garam masala, kasuri methi

For the stuffed capsicum

1. Cut the capsicum into 2 halves horizontally, scoop out the seeds to create an empty shell.
2. Parboil the capsicum in salted water, drain and keep aside.
3. Combine the corn, peas, cumin seed powder, coriander and salt and mix
4. Fill this mixture in the capsicum halves and keep aside till required.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
2. Arrange half the warm yellow rice in the centre of each cast iron plate.
3. Place one stuffed capsicum on one side of each sizzler plate.
4. Top with 2 skewers of the paneer tikkas.
5. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
7. Serve immediately with the makhani sauce.

Sizzling Mushrooms

Preparation Time: 10 mins
Cooking Time: 7 mins
Makes 8 pieces
Ingredients

• 1 cup thickly sliced mushrooms (khumbh)
• 1 tbsp oil
• 1/4 cup thinly sliced onions
• 1/2 cup thinly sliced tomatoes
• salt to taste
• 1/2 tsp dried oregano
• 1 tsp dry red chilli flakes (paprika)
• 1/2 tsp cornflour

For serving

• 8 toasted whole wheat bread triangles

Method

1. Heat a sizzler plate over an open flame till it is red hot.
2. Heat the oil on the plate, add the onions and sauté on a medium flame for 2 to 3 minutes.
3. Add the tomatoes and sauté on a medium flame for another minute.
4. Add the mushrooms, salt, oregano, chilli flakes and cornflour, mix well and sauté on a medium flame for 2 to 3 minutes.
5. Place the plate on a wooden tray and serve immediately with toasted whole wheat bread triangles.

South Indian Sizzler

Prepration Time: 15 min.
Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 1 servings
Ingredients

• 2 leftover idlis , cut into strips
• 1 masala dosa
• 1/2 cup shallots (madras onions) , peeled
• 1/2 green capsicum , sliced
• 1/2 yellow capsicum , sliced
• 1/2 red capsicum , sliced
• 1 spring onion , sliced
• 2 tsp lemon juice
• 2 tbsp butter
• salt and to taste

For The Garnish

• 1 sprig parsley

Method

1. Heat 1 tablespoon of butter in a pan. Add the idli strips and saute for some time. Transfer them onto a plate and keep aside.
2. In the same, add 1/2 tablespoon of butter and saute the madras onions till they are translucent. Add salt and mix well. Keep aside.
3. Heat a sizzler plate and melt 1/2 tablespoon of butter on it.
4. Add the capsicum and spring onion and stir fry for some time.
5. Then add the madras onions, idli strips, lemon juice, salt and pepper and mix well.
6. Cut the masala dosa into two and place each part on either side of the sizzler plate.
7. Serve hot garnished with a sprig of parsley.

Thai Sizzler

Preparation Time: 15 mins.
Cooking Time: 60 mins.
Makes 2 sizzlers.
Ingredients
For the sweet corn cutlets

• 1 1/2 cups tender sweet corn kernels, raw
• 1 to 2 tbsp red curry paste, recipe below
• 2 tsp soy sauce
• 1 to 2 tbsp rice flour (chawal ka atta)
• salt to taste
• oil for deep-frying

For the green rice

• 1 cup long grained rice (basmati)
• 1 bayleaf (tejpatta)
• 4 tbsp chopped coriander (dhania)
• 1 tsp fresh mint leaves (phudina), chopped
• 1 tsp fresh basil, chopped
• 1 green chilli, finely chopped
• 1 tbsp oil
• salt to taste

For the Thai red curry

• 1/2 cup baby corn , halved
• 1/4 cup carrot cubes
• 1/2 cup broccoli florets
• 1/4 cup mushrooms (khumbh), sliced
• 3 to 4 tbsp red curry paste, recipe below
• 1 1/2 cups coconut milk
• 1/2 tsp soy sauce
• 6 to 8 basil leaves, chopped
• 1 tbsp cornflour , mixed in 1/2 cup water
• 1/2 tbsp oil
• salt to taste

For the caramelized vegetables

• 1/2 cup onions, sliced thickly
• 1 cup capsicum cubes
• 1 cup zucchini, sliced
• 1/2 tsp sugar
• 2 tsp oil
• salt and black pepper (kalimirch) powder to taste

To be ground into a red curry paste

• 5 red chillies , soaked in warm water for 10 minutes
• 1/2 cup chopped onions
• 4 cloves garlic (lehsun) , peeled
• 1/2 tbsp grated ginger (adrak)
• 1 stalk of lemongrass (hare chai ki patti)
• 1/2 tbsp ground coriander (dhania) powder
• 1 tbsp ground cumin seeds (jeera)
• 1 tsp white peppercorn
• 1/4 tsp salt

Other ingredients

• 1 tbsp oil mixed with 1 tablespoon water

Method
For the sweet corn cutlets

1. Lightly crush the sweet corn in a blender.
2. Add the red curry paste, soya sauce and salt and bind it with the rice flour to make a soft dough.
3. Using lightly oiled hands, shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown.
4. Drain on absorbent paper. Keep aside.

For the green rice

1. Wash and drain the rice.
2. Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.
3. Add 2 cups of water, the bay leaf and salt and cook on a slow flame, covered with a lid till all the liquid is absorbed.
4. Lower the heat, cover the pan again and cook for 10 minutes or till the rice is done.
5. Remove the bay leaf. Stir in the coriander, mint, basil and green chilli. Keep aside.

For the Thai red curry

1. Parboil the baby corn, carrots, broccoli and mushrooms and keep aside.
2. Heat the oil in a pan, add the red curry paste and saute for a few seconds.
3. Add the coconut milk, soya sauce, basil leaves and all the vegetables and bring to a boil.
4. Add the cornflour paste and salt and simmer for 3 to 5 minutes till the curry thickens. Keep warm.

For the caramelized vegetables

1. Heat the oil in a pan, add the onions and sauté till the onions turn translucent.
2. Add the capsicum and saute for 2 to 3 more minutes. Then add the zucchini slices.
3. Add the sugar, salt and pepper and sauté till the vegetables are caramelized. Keep aside.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
2. Arrange the caramelized vegetables on the sides of each cast iron plate.
3. Place the warm green rice in the centre and pour the Thai red curry over it.
4. Place 2 hot sweet corn cutlets on one side of the plate.
5. Repeat with the remaining ingredients on the second sizzler plate to make another sizzler.
6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
7. Serve immediately.
8. Tips
9. When parboil the vegetables for the curry, pour ice cold water over them so that the cooking proces is arrested,resulting in fresh looking vegetables.

Chocolate Brownies

Preparation Time: nil
Cooking Time: nil
Ingredients

• 100 gms dark chocolate
• 1 cup + 40 gms plain flour (maida)
• 2 tsp baking powder
• 1/2 cup walnuts (akhrot) (peeled)
• 130 gms butter
• 1 cup + 20 gms castor sugar
• 1 tsp vanilla essence
• 3/4 cup milk
• oil for greasing

Method

1. Sift flour and baking powder and keep aside. chop walnuts.
2. Grease a round microwave dish and line it with butter paper.
3. Combine chocolate and butter in a large microwave bowl and soften, uncovered, on microwave high (100%) for one minute.
4. Beat in sugar, vanilla essence and blend well. add the sifted flour and nuts and mix well.
5. Add milk to correct the consistency of the batter. pour the mixture into a greased bowl.
6. Place the bowl on an upturned saucer and cook, uncovered, on microwave high (100%) for seven minutes.
7. Allow standing time of five minutes. insert a skewer, if it comes out clean it is done. if not cook, uncovered, on microwave medium (60%) for two more minutes.
8. Place on wire rack to cool.
9. Cut into squares and serve with tea or coffee.

Easy Chocolate Brownies

Preparation Time: 10 mins
Cooking Time: 5 mins
Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• 3/4 cup sugar
• 4 tbsp cocoa powder
• 1/2 tsp vanilla essence
• 4 tbsp orange juice
• 1/2 tbsp chocolate chips (optional)

Method

1. In a microwave proof dish mix orange juice and vanilla essence.
2. In a mixing bowl mix all dry ingredients together.
3. Add dry ingredients to orange juice mixture. mix well.
4. Sprinkle chocolate chips on top.
5. Microwave for 5 mins - or till done.
6. Wait till it cools down. overturn into a plate n serve with ice cream.

Low Fat Paneer

Preparation Time: 2 mins
Cooking Time: 10 mins
Makes 1 cup

Ingredients

• 3 cups low-fat milk( 99.7% fat free)
• 1 1/2 cups low-fat curds , beaten

Method

1. Put the milk to boil in a deep pan, while stirring occasionally.
2. When it starts boiling, switch off the flame and wait for 1 minute.
3. Add the curds, while stirring gently and wait for 2 minutes.
4. Once the milk has curdled, strain using a muslin cloth. This is crumbled paneer.
5. If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5") paneer mould or any mould. Press it with a lid.
6. Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes or grate it and use as required.

Handi Hot Pot

Preparation Time: 30 mins
Cooking Time: 40 mins
Makes 4 servings
Ingredients

• 1 cup long grained rice (basmati)
• 1/2 cup cauliflower , cut into florets
• 1/2 cup potatoes , cut into 25 mm. (1”) cubes
• 1/2 cup green peas
• 1/2 cup onions , chopped
• 1/2 cup coriander (dhania) , chopped
• 1/2 tsp turmeric powder (haldi)
• 4 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 4 tbsp oil
• salt to taste

To Be Ground Into A Paste

• 4 tbsp grated fresh coconut
• 4 green chillies
• 25 mm (1”) piece ginger (adrak)
• 14 garlic (lehsun) cloves

For The Garnish

• 2 tbsp chopped coriander (dhania)

Method

1. Mix the onions, coriander, turmeric powder, coriander-cumin seed powder, chilli powder, garam masala, prepared paste, oil and salt very well.
2. Add the cauliflower, potatoes, peas and rice to this mixture and mix thoroughly.
3. Put in a big handi, add 3 cups of hot water, cover and cook until the vegetables are cooked.
4. Sprinkle chopped coriander on top and serve hot.

Handi Khichdi

Preparation Time: 40 Minutes
Cooking Time: 30 Minutes
Makes 4 servings
Ingredients

• 1 cup long grained rice (basmati)
• 1/2 cup cauliflower florets
• 1/2 cup potato cubes
• 1/4 cup green peas
• 1/4 cup chopped onions
• 1/4 cup finely chopped coriander (dhania)
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tsp chilli powder
• 1 tsp ginger-green chilli paste
• 1/2 tsp garlic (lehsun) paste
• 1 clove (laung / lavang)
• 2 cardamoms (elaichi)
• 1 bayleaf (tejpatta)
• 50 mm (2") piece of cinnamon (dalchini)
• salt to taste
• 2 tbsp chopped coriander (dhania) for garnishing

Method

1. Clean, wash and soak the rice for 15 minutes. Drain and keep aside.
2. Combine together cauliflower, potatoes, green peas, onions, coriander, turmeric powder, coriander-cumin seed powder, chilli powder, ginger-green chilli paste, garlic paste, clove, cardamom, bayleaf, cinnamon and salt in a handi and mix well.
3. Add the rice to the vegetable mixture and mix gently and keep aside to marinate for 30 minutes.
4. Put 3 cups of water to boil, pour it into the handi, mix well and cover and cook on a medium flame for 30 minutes or till the rice gets cooked.
5. Serve hot garnished with coriander.

Mirchi ka Salan

Preparation Time: 20 mins.
Cooking Time: 20 mins.
Serves 6.
Ingredients

• 2 cups long green chillies (bhavanagari chillies) or capsicum , cut into thick strips
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/4 tsp fenugreek (methi) seeds
• 1/4 tsp nigella seeds (kalonji)
• 6 curry leaves (kadi patta)
• 1/4 tsp turmeric powder (haldi)
• 2 tbsp coriander-cumin seeds (dhania-jeera) powder
• 2 tsp chilli powder
• 1 tbsp tamarind (imli) pulp
• 2 tbsp chopped coriander (dhania)
• 5 tbsp oil
• salt to taste

To be ground into a dry peanut-sesame powder

• 2 tbsp roasted peanuts
• 2 tbsp sesame seeds (til) , roasted
• 1 tbsp cumin seeds (jeera), roasted

To be ground into a paste

• 6 cloves of garlic (lehsun)
• 12 mm. (½") piece of ginger (adrak)
• 1/2 cup chopped onions
• 1 cup chopped tomatoes
• 3 tbsp grated coconut

Method

1. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn whitish in colour. Remove and keep aside.
2. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
3. When the seeds crackle, add the paste and cook for 2 minutes. Add the turmeric powder, coriander-cumin seed powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame, stirring continuously until the oil separates.
4. Add 2 cups of water and tamarind pulp and bring it to a boil.
5. Add the fried green chillies, coriander and salt and simmer until the gravy thickens.
6. Serve hot.

Brinjal Dal

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 to 6 servings
Ingredients

• 1 cup cooked vaal (field beans/ butter beans)
• 1/2 cup chopped brinjal (baingan / eggplant)
• 1 tbsp ghee
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds (jeera)
• 1 tsp asafoetida (hing)
• salt to taste
• 1 tsp coriander (dhania) seeds powder
• 1 tsp red chilli powder
• 1 tsp turmeric powder (haldi)
• 1 tsp grated jaggery (gur)
• 2 kokam
• 1 tsp chopped green chillies
• 1 tsp grated ginger (adrak)
• a few curry leaves (kadi patta)
• 1/4 cup chopped coriander (dhania)

Method

1. Heat the ghee in a kadhai and add the mustard seeds and cumin seeds.
2. When the seeds crackle, add the asafoetida and curry leaves and saute for 10 seconds.
3. Add the brinjal and saute for few minutes.
4. Add the mashed dal, 2 cups water and the remaining ingredients, mix well and boil for atleast 10 minutes.
5. Serve hot garnished with coriander.
6. Serve hot with rice, papap and pickle.

Diwani Handi

Preparation Time: nil
Cooking Time: nil
Ingredients

• 3 potatoes (1/2 inch diamonds)
• 10 to 12 french beans (1/2 inch diamonds)
• 1 cup rangoon vaal (lilva beans/double beans)
• 3 carrots (1/2 inch diamonds)
• 1/2 cup green peas
• 6 small sized brinjals (baingan / eggplant), slit into 2
• 1 medium bunch fenugreek (methi), chopped
• 1/2 cup oil
• 3 onions, sliced
• 1 tsp ginger (adrak) paste
• 1 tsp garlic (lehsun) paste
• 1 tsp chilli powder
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1 tbsp chopped coriander (dhania)
• 6 green chillies, chopped

Method

1. Heat oil in a deep pan, add sliced onions and sauté till lightly brown.
2. Add ginger paste, garlic paste and stir well for a minute.
3. Add red chilli powder, turmeric powder and stir to mix well.
4. Add chopped fenugreek leaves and cook for three to four minutes.
5. Add the prepared vegetables and stir well.
6. Add a cup of water and salt to taste and simmer till the vegetables are cooked.
7. Once the vegetables are almost cooked, add chopped coriander leaves and green chillies.
8. Cook till all the water has evaporated.
9. Serve hot with hyderabadi parantha.

Guncha-o-bahar

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 to 5 servings
Ingredients

• 1 medium cauliflower
• 1 tsp turmeric powder (haldi)
• salt to taste
• 2 tbsp lemon juice

To Be Mixed Together For Marination

• 4 tsp ginger (adrak) paste
• 4 tsp garlic (lehsun) paste
• 1 tsp chilli powder
• 7 tbsp vinegar
• oil for deep frying

For The Gravy

• 6 tbsp ghee
• 1/3 cup chopped onions
• 5 tsp almond (badam) paste
• 1/4 cup tomato puree
• 1 cup curds (dahi)
• 1/2 cup grated mava
• 1 tsp coriander (dhania) powder
• 2 tbsp fennel seeds (saunf) powder
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1/2 tsp garam masala
• 1 tsp saffron strands
• 1 tbsp milk

For Dusting

• 1/3 cup besan (bengal gram flour)
• 1/2 tsp cumin seeds (jeera) powder

Method

1. Clean cauliflower cut into large florets and boil water, 8 cups in handi add turmeric salt and lemon juice.
2. Blanch for 5 mins, drain.
3. Marinate with the prepared marination for 15 minutes.
4. Drain of the excess marinade.
5. Combine the cumin seeds powder and besan and dust the marinated florets with this mixture then heat oil in a pan deep fry until light brown.
6. For the gravy, heat the ghee in a kadhai and add the onions nad saute for 4 minutes.
7. Add the almond paste and tomato puree and saute until the fat leaves the masala.
8. Add the curds and garam masala and cook for 1 minute.

How to proceed

1. Arrange the deep fried florets in a shallow casserole pure on the gravy sprinkle saffron put on dam in the pre heated oven 8-10 minutes.
2. Serve with phullka.

Kheer Dosa

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 6 to 8 servings
Ingredients
For The Dosas

• 1 cup grated coconut
• 3 tbsp grated jaggery (gur)
• 1 cup par-boiled rice (ukda chawal) , washed and soaked and drained
• 1/2 tsp salt
• ghee for cooking

For The Kheer

• 2 large sized coconut , grated
• 1 1/2 cups grated jaggery (gur)
• 2 tbsp rice flour (chawal ka atta)
• 1/2 tsp cardamom (elaichi) powder
• roasted cashewnuts (kaju) for garnishing

Method
For the dosas

1. Combine all the ingredients and blend in a mixer to make a smooth batter of pouring consistency.
2. Heat a non stick tava and grease it with little ghee.
3. Pour a spoonful of batter on the hot tava and spread to make a small dosa.
4. Cook the dosa till they turn golden brown in colour from both the sides.
5. Prepare few dosas repeating the steps above and keep aside.

For the kheer

1. Extract the milk from the coconuts and keep aside. Divide the milk into 2 equal portions and keep aside.
2. Heat 1 cup of water in a deep pan and add the jaggery. Cook on a slow flame till the jaggery dissolves completely.
3. Strain using a muslin cloth and simmer on a slow flame for 5 minutes. Keep aside.
4. Combine the rice flour with one portion of the coconut milk and add this mixture to the jaggery syrup and mix well.
5. Cook on a slow flame for 2-3 minutes till the mixture thickens.
6. Add the remaining portion of coconut milk and when the mixture starts boiling, remove from the flame and keep aside.
7. Add the cardamom powder and mix well.

How to proceed

1. Before serving, gently drop the prepared dosas in the kheer.
2. Let them soak for 5 minutes and serve the kheer warm, garnished with cashewnut pieces.

Mughlai Chicken

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 5 servings
Ingredients
For The Chicken

• 1 kg chicken
• 1 tbsp ginger-garlic (adrak-lehsun) paste
• 1 tbsp oil
• salt to taste

For The Gravy

• 2 tbsp oil
• 1 bayleaf (tejpatta)
• 1 tsp peppercorns (kalimirch)
• 2 black cardamom (badi elaichi)
• 1/2 tsp cumin seeds (jeera)
• 2 tsp ginger-garlic (adrak-lehsun) paste
• 2 tsp chopped green chillies
• 2 medium onion paste
• 1 tsp poppy seeds (khus-khus)
• 1 tsp lotus seeds
• 1 tsp grated coconut
• 1 tsp chopped cashewnuts (kaju)
• salt to taste

For The Garnish

• 1 tbsp chopped coriander (dhania)
• 1 tsp butter

Method
For the Chicken

1. Heat the oil in a pan add the ginger garlic paste, saute it for a second on medium flame.
2. Add the chicken and salt and cook till the chicken is soft.
3. Remove from the flame and keep aside.

For the Gravy

1. Heat the oil in a pan add bayleaf, peppercorn, cardamom and cumin.
2. When they splutter add garlic-ginger paste, green chilies and onion paste and fry till onions turn translucent.
3. Add the poppy seeds, coconut, lotus seeds, cashewnuts, salt and 1/2 cup water, simmer it for 5 to 6 minutes.
4. Add the cooked chicken and simmer further for 6-7 minutes.
5. Serve hot garnish with coriander and butter.

Zamali Murg Masala

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 1 tsp poppy seeds (khus-khus)
• 1/2 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 3 tbsp ghee
• 3 bayleaf (tejpatta)
• 1 1/2 cups chopped onions
• 2 tbsp garlic (lehsun) paste
• salt to taste
• 1 tsp coriander (dhania) powder
• 1 kg chicken breast , cut into cubes
• 1 cup fresh cream
• 1/4 cup cashewnut (kaju) paste
• 1/4 cup almond (badam) paste
• a pinch of nutmeg (jaiphal) powder
• 1/2 tsp garam masala
• 2 cardamoms

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Roast the cumin, poppy, fenugreek seeds and grind into powder. Keep aside.
2. Heat the ghee in a pan, add the bayleaf, onions and garlic paste, saute till the onions are brown.
3. Add the chicken, prepared powdered masala, salt and coriander powder, mix well and cook for 5 minutes.
4. Add the cream, almond paste, cashewnut paste and 3/4 cup hot water and simmer till the water dries.
5. Add the garam masala, nutmeg and cardamoms, mix well.
6. Cover and simmer for 5 minutes.
7. Serve hot garnish with coriander.