Dal Makhani

Soaking Time: 8 hours
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 3/4 cup urad (whole black lentil)
• 2 tbsp rajma (kidney beans)
• 3 tbsp butter
• 1 tsp cumin seeds (jeera)
• 2 green chillies , slit
• 25 mm (1") piece cinnamon (dalchini)
• 2 cloves (laung / lavang)
• 3 cardamom (elaichi)
• 1/2 cup finely chopped onions
• 1/2 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 1/2 cups fresh tomato pulp
• 3/4 cup fresh cream
• salt to taste

For The Garnish

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

Method

1. Clean, wash and soak the urad and rajma overnight.
2. Drain, add salt and 2 cups of water and pressure cook till the urad and rajma are overcooked.
3. Allow the syeam to escape before opening the lid.
4. Mix well till the dal is almost mashed. Keep aside.
5. Heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom, onions and ginger-garlic paste and sauté till the onions turn golden brown in colour.
7. Add the chilli powder, turmeric powder and tomato pulp and cook on a medium flame till the oil separates from the gravy.
8. Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Serve hot garnished with coriander and butter.

Dahi Bhindi

Preparation Time: 20 mins.
Cooking Time: 15 mins.
Serves 4.
Ingredients

• 4 cups (bhindi) ladies finger, cut 1/2" pieces
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds ( rai / sarson)
• 1 tbsp urad dal (split black lentils)
• 3 whole dry kashmiri red chillies, broken into pieces
• 5 to 6 curry leaves (kadi patta)
• 1/2 cup chopped onions
• 1 cup chopped tomatoes
• 1 tsp chilli powder
• 1/2 tsp turmeric powder (haldi)
• 1/4 cup fresh curds (dahi)
• 3 tbsp oil
• salt to taste

To be ground into a paste

• 1/2 cup freshly grated coconut
• 2 tbsp broken cashewnuts (kaju)

Method
For the bhindi

1. Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
2. Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
3. Add the onions and sauté until it is golden in colour.
4. Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
5. Add 1¼ cups of water to the curds, beat well and add it to the mixture.
6. Add the sautéed bhindi and cook for a few minutes.
7. Serve hot.

Curd Shorba

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

1. 3 cups low-fat curds (dahi)
2. 1 tsp plain flour (maida)
3. 1 tsp turmeric powder (haldi)
4. 2 tbsp low-fat milk (99.7 % fat-free)
5. 2 tsp low-fat butter
6. 1/2 tsp cumin seeds (jeera)
7. 1/4 cup finely chopped onions
8. 2 green chillies , finely chopped
9. 1/2 tsp grated ginger (adrak) , optional
10. 1 tbsp chopped tomatoes
11. 1 tbsp chopped cucumber

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Combine the curds, plain flour, turmeric powder and milk together in a bowl and mix well. Keep aside.
2. Heat the butter in a deep non-stick pan and the cumin seeds.
3. When the seeds crackle, add the onions, green chillies and ginger, mix well and sauté on a medium flame for 2 minutes.
4. Add the curds mixture, mix well and simmer for a minute.
5. Add the tomatoes and cucumber, mix well and simmer for another minute. Serve hot garnished with coriander.

Curd Dressing

Preparation Time: 30 mins
Makes 2 servings
Ingredients

• 1 1/2 cups low fat curds
• 1 tbsp chopped onions
• 1/2 tsp chopped green chillies
• 1 tsp mustard (rai / sarson) powder
• 1 tsp sugar
• salt to taste

Method

1. Tie the curds in a thin muslin cloth. Hang and allow the water to drain out for 1 hour.
2. Add the remaining ingredients.
3. Chill and serve with any fruit or vegetable salad.

Crispy Threaded Tofu

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes 15
Ingredients

• 15 (1") cubes of tofu (bean curd/ soya paneer)
• 15 Wonton or Spring Roll Wrappers
• 1/2 cup Schezuan Sauce for Cooking
• 1 tbsp cornflour
• salt to taste

Method
How to proceed

1. Make a marinade using Schezuan sauce, cornflour, salt and 2 tablespoons of water.
2. Marinate the tofu cubes in it for 5 to 10 minutes. Keep aside.
3. Place a wrapper on a plain surface and make small slits at equal distance on one horizontal top side with a sharp knife. Repeat with the remaining 14 wrappers and keep aside.
4. Take a cube of marinated tofu and place it on one end of the wrapper. Apply the marinade along the edges and bring the ends together to form a crown like fringe at one side as shown in the picture on facing page. Press so the end sticks.
5. Deep-fry the wrappers in hot oil till golden brown and crisp.
6. Repeat with the remaining 14 wrappers and tofu cubes.
7. Serve hot with a sauce of your choice.

Creamy Corn Coconut Soup

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

• 1 can (225 grams) cream style corn
• 1 coconut
• 3 tsp cornflour
• salt to taste

For Serving

• chillies in vinegar

Method

1. Grate the coconut. Add 2 teacups of water and blend in a liquidiser. Strain and take out coconut milk.
2. Mix the cornflour with 1 teacup of water.
3. Add the cream style corn and coconut milk and cook for 5 minutes.
4. Add salt and cook for 5 minutes.
5. Serve hot with green chillies in vinegar.

Cream Of Eggplant Soup

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 1 large brinjal (baingan / eggplant)
• 1 1/2 tbsp olive oil
• 1 tbsp chopped garlic (lehsun)
• 1/2 cup finely chopped onions
• 1 tsp dried red chilli flakes
• 1/4 tsp freshly ground black pepper (kalimirch) powder
• 1 cup chopped tomatoes
• 1/2 cup fresh basil leaves , torn into pieces
• 1/2 cup cheese spread
• salt to taste
• 2 tbsp grated processed cheese
• 1 cup milk

Method

1. Pierce the brinjal using a fork and roast in an open flame or till it turns soft from inside and a little charred on the outside. Peel, chop and keep aside.
2. Heat the oil in a deep pan, add the garlic and sauté on a medium flame for a few seconds.
3. Add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the red chilli flakes, pepper and tomatoes and sauté on a medium flame for 2 minutes, while stirring occasionally.
5. Add the basil, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
6. Add the brinjal, cheese spread, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
7. Remove from the flame, add the cheese and mix well.
8. Allow the mixture to cool completely and blend in a mixer to a smooth purée.
9. Transfer the purée back into a deep pan, add the milk and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
10. Serve hot.

Cream Of Celery Soup

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 1 tbsp butter
• 1/2 cup chopped onions
• 1/4 cup chopped potatoes
• 1 1/4 cups finely chopped celery stalks (without leaves)
• 2 tsp cornflour dissolved in 2 cups of milk
• salt and freshly ground black pepper powder to taste

For The Garnish

• 1 tsp fresh cream
• 1 tbsp finely chopped celery

Method

1. Heat the butter in a deep pan, add the onions and potatoes, mix well and sauté on a medium flame for 5 to 7 minutes.
2. Add the celery and sauté on a medium flame for another 2 to 3 minutes.
3. Add 2 cups of water, mix well and cook on a medium flame for 7 to 8 minutes, stirring once in between. Keep aside to cool.
4. Blend in a mixer till smooth and strain using a strainer.
5. Transfer to the same pan, add the cornflour and milk mixture, salt and pepper, mix well and simmer for 3 to 4 minutes or till the soup thickens, stirring once in between. Serve hot garnished with cream and celery.

Cream Of Broccoli Soup

Preparation Time: 25 mins
Cooking Time: 20 mins
Makes 6 servings
Ingredients

• 3 tbsp butter
• 1/4 cup chopped onions
• 3/4 cup broccoli florets
• 2 cups white stock
• 2 tbsp plain flour (maida)
• 2 1/2 cups milk
• salt and freshly ground black pepper powder to taste
• nutmeg (jaiphal) powder to taste

For The Garnish

• 1/4 cup broccoli florets , blanched

Method

1. Heat 1½ tbsp of butter in a deep pan, add the onions and sauté on a medium flame for a minute.
2. Add ¾th of the broccoli and sauté on a medium flame for a few minutes.
3. Add the white stock and cook on a medium flame till the broccoli is cooked. Remove and keep aside to cool.
4. Blend in a mixer to a smooth purée. Keep aside.
5. Heat the remaining 1½ tbsp of butter in another deep pan, add the flour and sauté on a medium flame for a minute taking care that the flour does not discolour.
6. Add the milk and simmer for 5 minutes, while stirring continuously.
7. Add the salt, pepper and nutmeg powder and mix well.
8. Add the broccoli purée, mix well and simmer for another 3 to 4 minutes.
9. Serve hot garnished with broccoli florets.

Corn On The Cob Curry

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.
Ingredients

• 2 whole corns (makai), cut into 1/2" thick roundels
• 1 1/2 cups chopped onions
• 1/2 cup chopped tomatoes
• 1 tsp chilli powder
• 3 tbsp oil
• salt to taste

For masala powder

• 1 1/2 tbsp coriander (dhania) seeds
• 6 cloves (laung / lavang)
• 25 mm (1") piece cinnamon (dalchini)
• 1 tbsp cumin seeds (jeera)

Method
For the masala powder

1. Dry roast all the masala ingredients on a tawa, till you get the aroma. Cool and grind to fine powder. Keep aside.

How to proceed

1. Pressure cook the corn for two whistles. Drain and keep aside.
2. Purée the tomatoes in a blender with ¼ cup of water. Keep aside.
3. Blend the onions to a smooth paste in the blender.
4. Heat oil in a pan and sauté the onions until they turn light brown.
5. Add the tomatoes and sauté on medium flame till the oil separates from the mixture.
6. Add the masala powder, salt and red chilli powder and cook for some more time.
7. Add about 2 cups of water and the corn cobs. Simmer for 5 minutes on medium flame.
8. Serve hot.

Corn, Tomato and Spinach Soup

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

• 1 cup grated sweet corn
• 1/2 cup finely chopped tomatoes
• 1/4 cup shredded spinach (palak)
• 1 tbsp yellow moong dal (split yellow gram)
• 1 tbsp butter
• 2 tbsp finely chopped onions
• salt to taste
• 1 tbsp cornflour dissolved with 2 tbsp cold water
• 1/2 tsp lemon juice
• freshly ground black peppercorns (kalimirch) to taste

Method

1. Combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles.
2. Allow the steam to escape before opening the lid. Keep aside.
3. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the prepared corn-moong dal mixture, ¼ cup of water, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
6. Add the lemon juice and pepper powder and mix well.
7. Serve hot.

Corn Stuffed Potato

Preparation Time: 10 mins
Cooking Time: 10 mins
Baking Time: 15 Minutes
Baking Temperature: 200°C (400°F)
Makes 4 serves
Ingredients
For The Potatoes

• 4 large potatoes , parboiled

For The Corn Filling

• 1 tsp low-fat butter
• 2 tbsp finely chopped onions
• 1 green chilli , finely chopped
• 1/2 cup cooked sweet corn kernels
• salt and freshly ground black pepper powder to taste

Other Ingredients

• 1/4 tsp oil for greasing

Method
For the potatoes

1. Cut each potato into halves and scoop a little using a spoon so that a slight depression is formed for the filling. Keep aside.

For the corn filling

1. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame till they turn translucent.
2. Add the green chillies and sauté on a medium flame for a few seconds.
3. Add the corn, salt and pepper, mix well and cook for another minute, stirring once in between.
4. Divide the filling into 8 equal portions and keep aside.

How to proceed

1. Stuff each potato half with a portion of the corn filling.
2. Arrange the stuffed potatoes in a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes. Serve hot.

Corn Sambhar

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 8 servings
Ingredients

• 4 nos. corncobs , grated
• 1 cup potatoes , cubed
• 1 cup shallots (madras onions) , peeled
• 1/2 recipe sambhar masala
• salt to taste

For The Tempering

• 1 tsp mustard seeds ( rai / sarson)
• 10 curry leaves (kadi patta)
• a pinch asafoetida (hing)
• 2 tbsp oil

For The Garnish

• 2 tbsp coriander (dhania)

Method

1. Prepare the tempering by heating the oil in a large pan, adding the mustard seeds and frying until they crackle. Add the curry leaves and asafoetida.
2. Add the potatoes, madras onions and 3 cups of water and sauté for a few minutes.
3. Add the sambhar masala and sauté for 2 minutes.
4. Add the corn and salt and simmer with 3 cups of water till the potatoes are soft.
5. Serve hot, garnished with the coriander.

Corn Rolls

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

• 10 bread slices

For The Filling

• 1 cup coarsely crushed sweet corn kernels
• 1/3 cup chopped onions
• 1 slit green chilli , finely chopped
• 1 tsp soy sauce
• 2 tbsp oil
• salt and freshly ground black pepper powder to taste

Other Ingredients

• 3 tbsp plain flour (maida) , mixed with 2 tbsp of water
• oil for deep-frying

To Serve

• chilli sauce

Method
For the filling

1. Heat the oil and sauté the onions and green chilli for a few seconds.
2. Add the cream style sweet corn, soya sauce, salt and pepper. Mix well and cook till the mixture becomes dry. Cool completely.

How to proceed

1. Steam the bread slices for 1 minute and roll out each one using a rolling pin so that it becomes thin.
2. On the corner of each slice, spread a little filling and roll into a cylindrical shape.
3. Seal the edges of the rolls from all sides with a little flour paste.
4. Heat the oil, deep fry until golden brown and drain on absorbent paper.
5. Cut each roll into two and serve with chilli sauce.

Corn and Celery Chowder

Preparation Time: 25 mins
Cooking Time: 40 mins
Makes 6 servings
Ingredients
For The White Stock (makes Approx. 3 Cups)

• 1/3 cup chopped bottle gourd (doodhi / lauki)
• 1/3 cup roughly chopped potatoes
• 1/3 cup roughly chopped onions
• A small piece of cabbage

Other Ingredients

• 1 tbsp butter
• 1/4 cup chopped onions
• 2 tbsp chopped celery (ajmoda)
• 2 tbsp plain flour (maida)
• 1 cup milk
• 3/4 cup cooked sweet corn kernels (makai ke dane)
• salt and freshly ground black pepper powder to taste
• nutmeg (jaiphal) powder to taste

For The Garnish

• 1 tbsp chopped celery (ajmoda)
• 2 tbsp tomato cubes (optional)
• 2 tsp grated processed cheese

Method
For the white stock

1. Combine all the vegetables along with 4 cups of water in a deep pan and boil till it reduces to ¾ of its quantity. Keep aside to cool.
2. Blend in a mixer till smooth and strain using a stariner. Use as required.

How to proceed

1. Heat the butter in a deep pan, add the onions and celery and sauté on a medium flame till the onions are transparent.
2. Add the flour and cook on a slow flame for 30 seconds, while stirring continuously.
3. Add the white stock and milk and simmer for 5 minutes, while stirring continuously.
4. Add the corn, salt, pepper and nutmeg powder, mix well and simmer for another 10 minutes.
5. Serve hot garnished with celery, tomatoes and cheese.

Cooked Rice

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 3 cups
Ingredients

• 1 cup long grained rice (basmati)
• 1 clove (laung / lavang)
• 1 stick cinnamon (dalchini)
• 1 bayleaf (tejpatta)
• 1 cardamom (elaichi)

Method

1. Clean and wash the rice. Soak the rice for approx. 15 minutes. Drain and keep aside.
2. In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and then add the rice.
3. Cover and simmer till the rice is nearly cooked. Drain and keep aside. Use as required.

Chick Pea Soup

Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Makes 4 servings
Ingredients

• 1/4 dozen boiled kabuli chana (white chick peas)
• 1 tbsp ghee
• 2 cardamoms (elaichi), crushed
• 1/2 cup finely chopped onions
• 1 tbsp finely chopped garlic (lehsun)
• 1/2 cup potato cubes
• 1/2 cup chopped tomatoes
• 1/2 tsp Baharat
• salt to taste
• 1 tbsp tomato puree
• 1 tsp lemon juice
• 1/2 cup chopped parsley
• 2 tbsp grated cheddar cheese for the garnish

Method

1. Heat the ghee in a broad pan, add cardamoms and sauté for about 30 seconds.
2. Add the onions and garlic and sauté till the onions turn golden brown.
3. Add the potatoes, tomatoes, baharat, salt and 4 cups of water and cook it till the potatoes are tender.
4. Add the tomato purée, lemon juice, kabuli chana and parsley. Mix well and simmer for 2 to 3 minutes.
5. Serve hot garnished with cheddar cheese.

Cheesy Cauliflower Soup

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 8 servings
Ingredients

• 2 cups cauliflower florets
• 1 cup roughly chopped onions
• 1 cup roughly chopped potatoes
• 1/4 cup grated processed cheese
• 1 cup white sauce
• 2 tbsp fresh cream
• salt and freshly ground black peppercorns (kalimirch) to taste

Method

1. Combine the cauliflower, onions, potatoes and 3 ½ cups of water in a pressure cooker and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Allow it to cool completely and blend in a mixer to a smooth mixture.
4. Transfer to a deep pan, add the cheese, white sauce, fresh cream, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
5. Serve hot.

Cheese Popcorn

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

• 3 tbsp oil
• 3/4 cup dry corn kernels
• 1/2 tsp salt
• 3 tsp butter
• 1/4 cup cheddar cheese powder , readily available in the market
• 1 tsp red chilli flakes
• 1 tsp freshly ground black pepper powder

Method

1. Heat the oil in a pressure cooker, add the corn and salt and sauté on a high flame for a few seconds.
2. Cover with a lid and cook on a very slow flame for approx. 4 to 5 minutes or till you hear the popping sound. When the corn stops popping, remove from the flame and open the lid of the pressure cooker (refer handy tip).
3. Heat the butter in a deep non-stick pan, add the cheese powder, chilli flakes and pepper, mix well and remove from the flame.
4. Add the prepared popcorn and toss well.
5. Serve immediately or store in an air-tight container.

Chatakedar Paneer

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

• 400 gms paneer , cut into 25 mm (1”) cubes and deep-fried
• 1 tbsp oil
• 1/2 tbsp green chilli paste
• 1/3 cup finely chopped tomatoes
• 2 1/2 tbsp tomato puree
• 1 tsp chilli powder
• 1 1/2 tsp coriander (dhania) seed powder
• 1 tsp pav bhaji masala
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• salt to taste
• 1 tbsp lemon juice

Method

1. Heat the oil in a kadhai, add the green chilli paste and sauté for 30 seconds.
2. Add the tomatoes, tomato puree , chilli powder, coriander seeds powder, pav bhaji masala, dried fenugreek leaves and salt, mix well and cook on a medium flame for 3 to 5 minutes, stirring once in between.
3. Add the fried paneer cubes and sauté for 2 to 3 minutes on a medium flame.
4. Remove from the flame, add the lemon juice and mix well. Serve hot.

Cauliflower Curry

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

• 2 1/2 cups grated cauliflower
• 1 1/2 cups roughly chopped tomatoes
• 2 tbsp oil
• 1 cup finely chopped onions
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1/2 cup crumbled paneer (cottage cheese)

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

• 5 green chillies , roughly chopped
• 6 to 7 garlic (lehsun) cloves
• 25 ginger (adrak)
• 3 cloves (laung / lavang)
• 3 cardamoms
• 5 to 6 black peppercorns (kalimirch)
• 1 tsp cumin seeds (jeera)
• 1 1/2 tsp chilli powder

For The Garnish

• 2 tbsp finely chopped coriander (dhania)

For Serving

• parathas

Method

1. Blend the tomatoes in a mixer to a smooth pulp and keep aside.
2. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes or till they turn golden brown in colour.
3. Add the prepared spicy paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the cauliflower, turmeric powder, tomato pulp and salt and mix well. Cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
5. Add the paneer, mix well and cook on a medium flame for 1 to 2 minutes.
6. Garnish with coriander and serve hot with parathas.

Cabbage Jowar Muthias

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients
For The Muthias

• 1 cup grated cabbage
• 1 cup jowar (white millet) flour
• 1/4 cup curds (dahi)
• 1 tbsp chopped coriander (dhania)
• 1/2 tbsp lemon juice
• 1 tsp ginger-green chilli paste
• 1 tbsp grated garlic (lehsun)
• 1/2 tsp turmeric powder (haldi)
• a pinch soda bi-carb
• 1 tbsp sugar
• salt to taste
• 1/2 tsp oil for greasing

Other Ingredients

• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 3 to 4 curry leaves (kadi patta)

Method
For the muthias

1. Combine all the ingredients together in a bowl and knead to make soft dough using enough water.
2. Divide the dough into 4 equal portions and shape each portion into a cylindrical roll of approx. 125 mm. (5") in length.
3. Place the rolls on a greased thali and steam for 10 to 12 minutes till firm.
4. Remove, cool and slice into 25 mm (1") thick slices. Keep aside.

How to proceed

1. Heat the oil in a deep pan and add the cumin seeds.
2. When they crackle, add the asafoetida and curry leaves and sauté for 10 seconds.
3. Add the sliced muthias and sauté for 3 to 5 minutes or till they are lightly browned. Serve hot garnished with coriander.
4. Handy tip: muthias can be made with other flours and combinations of flours too. It can also be flavoured with different vegetables like fenugreek leaves (methi), radish (mooli), bottle gourd (doodhi) etc.

Cabbage Ghughras

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 10 ghughras
Ingredients
For The Dough

• 1/2 cup whole wheat flour (gehun ka atta)
• 1 tbsp ghee
• salt to taste
• whole wheat flour (gehun ka atta) for rolling

For The Stuffing

• 2 cups finely chopped cabbage
• 1 tbsp oil
• 2 tsp finely chopped green chillies
• 1/2 tsp finely chopped ginger (adrak)
• 2 tsp raisins (kismis)
• 2 tbsp freshly grated coconut
• 2 tsp lemon juice
• 2 tsp sugar
• salt to taste
• 2 tbsp finely chopped coriander (dhania)

Other Ingredients

• oil for deep-frying

For Serving

• green chutney

Method
For the dough

1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Cover and keep aside.

For the stuffing

1. Heat the oil in a broad non-stick pan, add the green chillies and ginger and sauté on a medium flame for a few seconds.
2. Add the cabbage and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Add all the remaining ingredients and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

1. Divide the dough into 10 equal portions and roll each portion into 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
2. Put 2 tbsp of the stuffing in the centre of a round, gather the edges on the top and press well to close the round.
3. Repeat with the remaining rounds and stuffing to make 9 more ghughras.
4. Heat a deep kadhai and deep-fry the ghughras a few at a time, till they turn golden brown in colour from all the sides.
5. Serve immediately with green chutney

Brown Onion Soup

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 to 6 servings
Ingredients
For The Vegetable Stock (approx 4 Cups)

• 1/4 cup roughly onions
• 1/4 cup peeled and roughly chopped carrots
• 1/4 cup roughly chopped cabbage
• 1/4 cup roughly chopped cauliflower
• 2 tbsp roughly chopped celery (ajmoda)

For The Cheese Balls

• 8 tbsp grated processed cheese
• 1 tsp freshly crushed black peppercorns (kalimirch)
• 2 tsp chopped parsley

Other Ingredients

• 3 tbsp butter
• 1 cup sliced onions
• salt and freshly ground black pepper powder to taste
• 1 tsp cornflour dissolved in 1 tbsp water

For The Garnish

• 1 tbsp chopped parsley

Method
For the vegetable stock

1. Combine all the ingredients in a deep pan with 6 cups of water and mix well.
2. Simmer for approx. 20 minutes or till they release flavour.
3. Strain using a strainer. Keep the stock aside and discard the vegetables.

For the cheese balls

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 18 equal portions and roll, each portion into a small round ball. Keep aside.

How to proceed

1. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame till they turn translucent.
2. Add the vegetable stock, salt and pepper, mix well and bring to boil.
3. Add the cornflour mixture, mix well and simmer for 5 minutes or till the soup thickens, while stirring continuously.
4. Just before serving, reheat the soup and add the cheese balls to it.
5. Serve hot garnished with parsley.

Broccoli and Almond Soup

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 3 servings
Ingredients

• 1/2 cup finely chopped broccoli stalks
• 1 cup broccoli florets
• 1/4 cup finely chopped onions
• 1 tsp finely chopped garlic (lehsun)
• 1 tsp finely chopped celery
• salt to taste
• 1/2 tsp cornflour dissolved in 1/2 cup milk
• 1 tsp freshly ground pepper
• 1 tbsp roasted almond (badam) slivers

For The Garnish

• 2 tsp roasted almond (badam) slivers

Method

1. Heat 2 cups of water in a deep kadhai, add the broccoli stalks and cook on a medium flame for 4 to 5 minutes.
2. Add the broccoli florets, onions, garlic, celery and salt, mix well and cook for 5 minutes, while stirring occasionally.
3. Remove from the flame, allow it to cool a little.
4. Once slightly cooled, blend with a hand blender till smooth.
5. Transfer the prepared broccoli mixture into the same kadhai, add the cornflour-milk mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
6. Add the pepper powder, roasted almond slivers, mix well and cook on a medium flame for another 1 minute.
7. Serve hot garnished with almond slivers.

Bread Bhajias

Preparation Time : 15 mins.
Cooking Time: 15 mins.
Serves 10.
Ingredients

• 1 medium bread loaf
• 1/3 cup curds (dahi) (preferably sour curds (dahi))
• 3/4 cup besan (Bengal gram flour)
• 4 green chillies
• 2 tbsp chopped coriander (dhania)
• 4 green chillies, chopped
• 1/2 tsp chilli powder
• 1/4 tsp asafoetida (hing)
• salt to taste
• oil for deep-frying

Method

1. Remove the top crust of the loaf.
2. Crumble the loaf into very small pieces.
3. Add the curds and a little water to soak the bread pieces. Leave for at least 2 hours.
4. Add the coriander, green chillies, chilli powder, gram flour, asafoetida and salt.
5. Drop a spoonful of the mixture into hot oil and deep fry.
6. Serve hot.

Boiled Noodles

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

• 1 packet (200 grams) chow noodles
• 2 tbsp oil
• salt to taste

Method

1. Boil plenty of water in a deep pan and add 1 tbsp oil and salt.
2. Add the noodles and allow the water to come to a boil.
3. Lower the flame and cook till the noodles are 90% cooked.
4. Remove from the flame and drain out all the water.
5. Pour some cold water on the noodles to arrest further cooking.
6. Let all the water drain out and ensure that the noodles do not contain any moisture.
7. Add the remaining 1 tbsp of oil and toss gently. This will prevent the noodles from sticking together. Use as required.

Bisi Bele Bhaat

Soaking Time: 2 Hours
Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings
Ingredients
For The Masala (makes Approx. 1/4 Cup)

• 1 tbsp coconut oil or any other refined oil
• 1 tbsp chana dal (split Bengal gram)
• 1 tbsp urad dal (split black lentils)
• 12 mm ( 1/2”) piece cinnamon (dalchini) (optional)
• 1/4 cup grated dry coconut (kopra)
• 5 whole dry Kashmiri red chillies , broken into pieces
• 2 tbsp coriander (dhania) seeds

Other Ingredients

• 1/2 cup toovar (arhar) dal , soaked for an hour and drained.
• 2 tsp coconut oil or any other refined oil
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1 cup raw rice (chawal)
• 1/4 cup finely chopped french beans
• 1/4 cup finely chopped carrots
• 1/2 cup finely chopped potatoes
• 1/2 cup finely chopped capsicum
• 1/4 cup shallots (madras onions)
• 1 drumsticks (saijan ki phalli / saragavo) , cut into small pieces
• 5 to 7 curry leaves (kadi patta)
• 2 tbsp tamarind (imli) pulp
• 1 tbsp ghee for serving

Method
For the masala

1. Heat the oil in a pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they turn golden brown in colour, while stirring continuously.
2. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

1. Clean, wash and soak the rice for about 2 hours. Drain and keep aside.
2. Combine the toovar dal, oil, turmeric powder, salt and 6 cups of water in a deep pan, mix well, cover and cook on a medium flame for 10 to 12 minutes.
3. Add the rice, French beans, carrots, potatoes, capsicum, shallots and drumsticks, mix well and cover and cook on a medium flame for 10 to 12 minutes or till the rice and dal are cooked. (they should be soft and slightly over cooked)
4. Add the prepared masala, curry leaves and tamarind pulp, mix gently and cover and cook on a slow flame for another 5 minutes. Add the ghee and serve hot.

Bhatia Kadhi

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings
Ingredients

• 1 cup toovar (arhar) dal
• 1/4 cup curds (dahi)
• 1 tbsp besan (bengal gram flour)
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/4 tsp asafoetida (hing)
• 1/2 tsp fenugreek (methi) seeds
• 1 cup sliced ladies finger (bhindi)
• 1/4 cup sliced radish (mooli)
• 4 to 6 drumsticks , cut into 50 mm. (2") pieces
• 3 to 4 kokum , soaked in water
• 4 tbsp jaggery
• salt to taste
• 1/2 cup thickly sliced firm bananas

For The Garnish

• 2 tbsp finely chopped coriander (dhania)

For Serving

• rice
• ghee

Method

1. Wash the dal, add 5 to 6 cups of water and pressure cook for 2 to 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Cool slightly, strain and keep the water aside.
4. Combine the curds and besan in a bowl and whisk well. Keep aside.
5. Heat the oil in a deep pan and add the cumin seeds, mustard seeds, asafoetida and fenugreek seeds.
6. When the seeds crackle, add the ladies finger, radish, drumsticks and the strained dal liquid, mix well and cook on a slow flame till all the vegetables are cooked.
7. Add the kokum, jaggery, prepared curds-besan mixture and salt, mix well till the mixture becomes smooth, and simmer for 10 to 15 minutes.
8. Add the banana, mix well and simmer for another 5 minutes.
9. Garnish with coriander and serve hot with rice and ghee.

Bharwan Paneer Chilli Pakoda

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 12 pakodas
Ingredients

• 12 medium sized bhavnagari chillies, slit vertically and deseeded.

For The Stuffing

• 1 cup grated paneer
• 1 1/2 tsp ginger-green chilli paste
• 1 tsp dried mango powder (amchur)
• A pinch turmeric powder
• 1 1/2 tbsp finely chopped coriander (dhania)
• salt to taste

For The Batter

• 1/2 cup besan (Bengal gram flour)
• 1/2 cup rice flour (chawal ka atta)
• of turmeric powder (haldi)
• 1 tsp chilli powder
• 1/2 tsp carom seeds (ajwain)
• 1 tsp hot oil
• salt to taste

Other Ingredients

• oil for deep-frying

For Serving

• sweet and sour dip

Method
For the stuffing

1. Combine all the ingredients in a bowl and mix well.
2. Divide the stuffing into 12 equal portions and keep aside.

For the batter

1. Combine all the ingredients in a bowl, add enough water to make a thick batter. Keep aside.

How to proceed

1. Stuff each chilli with a portion of the stuffing.
2. Dip the stuffed chillies batter and deep-fry in hot oil till they turn golden brown in colour from all sides.
3. Drain on absorbent paper and serve hot with sweet and sour dip.

Bhakhri Pizza

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 6 bhakhri pizzas
Ingredients
For The Pizza Sauce

• 3 tomatoes
• 1 onion , finely chopped
• 3 cloves garlic (lehsun) , finely chopped
• 1 tsp dried oregano
• 1 1/2 tbsp butter
• salt to taste

Other Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• 2 tbsp oil
• salt to taste
• 1/4 tsp of oil for kneading
• 6 tbsp crumbled paneer (cottage cheese)

Method
For the pizza sauce

1. Boil water in a saucepan. Put the tomatoes in the boiling water for 1 minute. Remove and cool them.
2. Peel the tomatoes and finely chop them.
3. Heat the butter in a saucepan. Add the onions and garlic. Fry till they are rown.
4. Add the tomatoes and cook for 7 to 10 minutes.
5. Add the oregano and salt and mix well. Keep aside.

How to proceed

1. Combine all the ingredients in a bowl and knead into a firm dough using enough water (apporx. 4 to 5 tbsp of water). Keep aside for 10 minutes.
2. Knead well again using ¼ tsp of oil.
3. Divide the dough into 6 equal portions and roll out each portion into a 75 mm. (3") diameter circle.
4. Heat a non-stick tava (griddle) and cook each bhakhri on a slow flame till pink spots appear on both the sides.
5. Continue cooking the bhakhri on a slow flame, while pressing with a folded muslin cloth till it turns crisp and brown in colour on both the sides.
6. While on the tava (griddle), spread 2 tbsp of pizza sauce and top a tbsp of paneer evenly over it. Cover it with a lid and cook for 2 minutes.
7. Repeat with the remaining ingredients to make 5 more bhakhri pizzas.
8. Cool slightly and serve immediately.

Basic White Stock

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

• 1 1/2 cups roughly chopped bottle gourd (doodhi / lauki)
• 1 cup roughly chopped onions
• 1 cup roughly chopped potatoes
• 1/4 cup roughly chopped cabbage

Method

1. Boil 5 cups of water in a deep non-stick pan.
2. Add all the vegetables and boil on a high flame for 10 minutes.
3. Strain the water using a strainer and discard the vegetables.
4. Use as required.

Basic Vegetable Stock

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 2 cups
Ingredients

• 1/4 cup cauliflower florets
• 1/4 cup roughly chopped onions
• 1/4 cup roughly chopped cabbage
• 1/4 cup roughly chopped carrots
• 2 tbsp roughly chopped celery

Method

1. Boil 3 cups of water in a deep non-stick pan.
2. Add the cauliflower, onions, cabbage, carrots and celery and boil on a high flame for 10 minutes.
3. Strain the water using a strainer and discard the vegetables.
4. Use as required.

Basic Pasanda Gravy

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 1.25 cups
Ingredients
For The Onion and Cashew Paste

• 1 cup roughly chopped onions
• 5 cloves (laung / lavang) garlic (lehsun)
• 12 mm ( 1/2") piece ginger
• 2 tbsp cashewnuts (kaju) , broken into pieces

For The Brown Onion Paste

• oil for deep-frying
• 1/2 cup sliced onions

Other Ingredients

• 2 tbsp oil
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 3/4 cup fresh curds (dahi) , beaten
• salt to taste

Method
For the onion and cashew paste

1. Combine all the ingredients in a deep pan, add ¾ cup of water and simmer for 8 to 10 minutes or till the onions turn soft. Keep aside to cool.
2. Blend in a mixer till smooth. Keep aside.

For the brown onion paste

1. Heat the oil in a kadhai, add the onions and deep-fry till they turn golden brown in colour. Drain on absorbent paper.
2. Blend the onions in a mixer till smooth using 2 tbsp of water. Keep aside.

How to proceed

1. Heat the oil in a kadhai, add the onion and cashew paste and cook on a medium flame for a few seconds, while stirring continuously.
2. Add the chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes or till the oil separates, while stirring continuously.
3. Lower the flame, add the curds, mix well and simmer for 2 to 3 minutes, while stirring continuously.
4. Add the brown onion paste and salt and simmer for another 2 minutes. Use as required.

Storage

1. Use this gravy on the same day to make recipes like paneer tikki pasanda, if you wish to store it in the deep-freezer for a few weeks ensure that you avoid adding curds as they may get spoilt on storing.
2. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
3. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.

Basic Makhani Gravy

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 1.5 cup
Ingredients

• 3 large tomatoes , roughly chopped
• 2 cloves (laung / lavang)
• 4 to 5 cashewnuts (kaju)
• 1 tbsp butter
• 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 cream
• 1/4 tsp garam masala
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp tomato ketchup
• 1 tsp sugar
• salt to taste

Method

1. Combine the tomatoes, cloves and cashewnuts with ½ cup of water and blend in a mixer to a smooth paste.
2. Strain the paste using a strainer and keep aside.
3. Melt the butter in a broad pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-garlic paste and the onions and sauté till the onions turn translucent.
5. Add the strained tomato paste, chilli powder, fresh cream, garam masala, dried fenugreek leaves, tomato ketchup and sugar, mix well and bring to a boil. Keep aside to cool.
6. Use as required.

Storage

1. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding butter and cream as they may get spoilt on storing.
2. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
3. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the butter and cream, mix well and simmer for 5 minutes.

Avocado Salad

Preparation Time: 20 mins
Makes 6 servings
Ingredients

• 1 large avocado , sliced
• 2 capsicums
• 2 tomatoes , deeseeded
• 8 baby corn
• 2 cucumbers

To Be Blended Into A Dressing

• 4 tbsp honey
• 1 1/2 tbsp lemon juice
• 2 tsp finely chopped mint leaves (phudina)
• 1/2 tsp crushed pepper
• salt to taste

Method

1. Gently peel and slice the avocado. Keep aside a few slices for decoration.
2. Cut the capsicum, tomatoes, baby corn and cucumber into big long strips.
3. Blanch the baby corn in boiling water for a few minutes. Drain.
4. Mix all the vegetables and the avocado slices in a large plate.
5. Add the dressing and put in the refrigerator.
6. Serve cold decorated with the remaining avocado slices.

Avial

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 6 servings
Ingredients
To Be Ground To A Smooth Paste

• 3/4 cup freshly grated coconut
• 1 tsp cumin seeds (jeera)
• 4 green chillies , roughly chopped
• 1/4 cup water

Other Ingredients

• 1/2 cup drumsticks , cut into 25 mm. (1") pieces
• 1/2 cup long french beans , cut into 25 mm. (1") pieces
• 1/2 cup carrots , cut into 25mm (1”) pieces
• 1/2 cup yam (suran) , cut into 25mm (1”) pieces
• 1/2 cup red pumpkin (bhopla / kaddu) cubes
• 1 raw banana , peeled and cut into 25 mm (1”) pieces
• 1/2 cup fresh green peas
• 1/2 cup brinjal (baingan / eggplant) cubes
• 1/4 tsp turmeric
• salt to taste
• 1/2 cup fresh curds (dahi) , beaten (optional)
• 2 tbsp coconut oil or any other refined oil
• 1 tsp cumin seeds (jeera)
• 7 to 8 curry leaves (kadi patta)

Method

1. Combine the drumsticks with ¼ cup of water and cover and cook on a medium flame till they are half done.
2. Add the remaining vegetables, water if required and salt, mix well and cover and cook on a slow flame till the vegetables are tender (approx. 12 to 15 minutes).
3. Add the prepared paste and ¼ cup of water, mix well and simmer for 12 to 15 minutes or till it becomes semi-dry. Remove off the flame.
4. Add the curds, oil, cumin seeds and curry leaves and simmer for 2 to 3 minutes. Serve hot.

Apple Roll

Preparation Time: 10 mins
Cooking Time: 20 mins
Baking Time: 15 Minutes
Baking Temperature: 200°C (400°F)
Makes 4 serves
Ingredients
For The Chapati

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

For The Apple Whip

• 2 medium sized apples
• 1 tsp sugar
• 1/4 tsp cinnamon (dalchini) powder

Other Ingredients

• 1/2 tsp oil for greasing
• 1/2 tsp butter for glazing
• 1/2 cup vanilla cream

Method
For the chapati

1. Combine the flour, oil and salt together in a bowl and knead into a soft dough adding enough water. Cover and keep aside.
2. Knead again till smooth. Divide it into 4 equal portions and roll out each potion intro a 125 mm (5”) diameter circle.
3. Heat a non-stick tava (griddle) and cook each chapati lightly on it. Keep aside.

For the apple whip

1. Peel, core and slice the apples.
2. Add the sugar and ¼ cup of water and cook on a medium flame till soft. Keep aside to cool.
3. Mash well using a potato masher.
4. Add the cinnamon powder and mix well.
5. Divide the apple mixture into 4 equal portions and keep aside.

How to proceed

1. Place a chapati on a clean, dry surface and place a portion of the stuffing at one end.
2. Fold the chapati to make a roll and press it lightly to seal the edge.
3. Repeat with the remaining chapatis and apple mixture to make 3 more rolls.
4. Arrange the rolls in a greased baking tray, apply the butter over them and bake in a pre-heated oven at 200º c (400º f) for 10 minutes. Serve hot with chilled vanilla cream.

Goanese Potato Curry

Preparation Time: 30 mins.
Cooking Time: 30 mins.
Serves 4.
Ingredients

• 4 cups big chunks of potatoes
• 1 large tomato
• 2 tbsp oil
• salt to taste

For the paste

• 2 whole onions
• 2 tsp poppy seeds (khus-khus)
• 25 (1") piece cinnamon (dalchini)
• 2 cloves (laung / lavang)
• 2 peppercorns
• 2 tsp coriander (dhania) seeds
• 3 whole dry kashmiri red chillies , broken into pieces
• 3/4 cup freshly grated coconut
• 5 cloves of garlic (lehsun)
• 3 tsp oil

Method
For the paste

1. Put 1 teaspoon of oil in a frying pan and fry the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies for a few minutes. Keep aside.
2. Put the onions straight on the gas and roast until they become black. Peel and discard the blackened layer and slice the onions. Keep aside.
3. Put 2 teaspoonss of oil in a frying pan and fry the coconut for 1 minute.
4. Mix all these ingredients and garlic and blend to a smooth paste in the blender by adding a little water if required.

How to proceed

1. Cut the tomatoes into big pieces, add 2 cups of water and cook. When soft, prepare a soup by passing through a sieve. Keep aside.
2. Heat the oil in a kadai and add the potatoes, salt and ¾ cup of water.
3. Cover with a lid and cook till the potatoes are done.
4. Add the paste, tomato soup and salt (if required) and bring to a boil. Serve hot

Gatte ki Kadhi

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients
For The Gattas

• 3/4 cup besan (Bengal gram flour)
• 1 tsp chilli powder
• 1 tsp fennel seeds (saunf)
• 1/8 tsp carom seeds (ajwain)
• 1 tbsp curds (dahi)
• 2 tbsp oil
• salt to taste

For The Kadhi

• 1 1/2 cups curds (dahi) , beaten
• 1 tbsp besan (Bengal gram flour)
• 4 to 6 curry leaves (kadi patta)
• 2 tbsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp fennel seeds (saunf)
• 1/4 tsp asafoetida (hing)
• 1 bayleaf (tejpatta)
• 1 clove
• 25 mm (1") piece cinnamon
• 1 cardamom (elaichi)
• 1/4 tsp turmeric powder (haldi)
• 2 tsp chilli powder
• 2 tsp coriander (dhania) powder
• salt to taste

For The Garnish

• 2 tbsp chopped coriander (dhania)

Method
For the gattas

1. Combine all the ingredients together in a bowl and knead into a firm dough using 1 to 2 tbsp of water.
2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
3. Boil plenty of water in a broad pan, add the rolls in it and cook them for 7 to 8 minutes till they float on top.
4. Drain and cut each roll into 12 mm. (½") pieces. Keep aside.

For the kadhi

1. Combine the curds, besan, curry leaves and in a bowl and mix well.
2. Add 1 ½ cups of water and mix well so that no lumps remain. Keep aside.
3. Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
4. When the seeds crackle, add the fennel seeds, asafoetida, bayleaf, clove, cinnamon and cardamom, mix well and sauté on a medium flame for 30 seconds.
5. Add the turmeric powder, chilli powder and coriander powder and stir for a few seconds.
6. Add the besan-curds mixture and salt and bring to a boil while stirring continuously.
7. Lower the flame, add the prepared gattas and cook for 8 to 10 minutes, stirring continuously. Serve hot garnished with coriander.

Garlic Tomato Chutney

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 0.50 cup
Ingredients

• 1 cup finely chopped tomatoes
• 1 tbsp finely chopped garlic (lehsun)
• 1 tsp oil
• 1/4 cup finely chopped spring onions whites
• 2 whole dry kashmiri red chillies,
• soaked and finely chopped
• salt to taste
• 1 tbsp tomato ketchup
• 1 tbsp finely chopped spring onion greens
• 1 tbsp finely chopped coriander (dhania)

Method

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 garlic, mix well and sauté on a medium flame for a few seconds.
3. Add the kashmiri red chillies, tomatoes and a little water and cook on a high flame for 10 to 15 minutes, while stirring occasionally.
4. Add the salt, tomato ketchup, mix well and sauté on a medium flame for 1 to 2 minutes.
5. Remove from the flame and allow it to cool completely.
6. Add the spring onion greens and coriander, mix well and serve immediately.

Garlic Rasam

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients
For The Masala (makes Approx. 5 To 6 Tbsp)

• 1/2 tsp coconut oil or any other refined oil
• 1/2 tsp black peppercorns (kalimirch)
• 3 whole dry Kashmiri red chillies , broken into pieces
• 1 tbsp chana dal (split Bengal gram)
• 1 tbsp coriander (dhania) seeds
• 2 tsp cumin seeds (jeera)

Other Ingredients

• 2 tsp coconut oil or any other refined oil
• 20 to 25 cloves garlic , peeled
• 3 tbsp tamarind (imli) pulp , mixed with 2 cups of water
• salt to taste
• 1 tsp ghee
• 1 tsp mustard seeds ( rai / sarson)
• 1 whole dry kashmiri red chilli, broken into pieces

Method
For the masala

1. Heat the oil in a pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they release flavour, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

1. Heat the oil in a small pan, add the garlic and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside.
2. In a deep pan, put the tamarind water to boil, add the salt, mix well and simmer for 7 to 8 minutes or till the raw smell of tamarind disappears.
3. Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens.
4. For the tempering, heat the ghee in a small pan and add the mustard seeds.
5. When the seeds crackle, add the red chillies and sauté for a second.
6. Pour the tempering over the boiling rasam, mix well and simmer for another minute. Serve hot.

Fresh Tomato Purée

Preparation Time: 5 mins
Cooking Time: 2 mins
Makes 0.75 cups
Ingredients

• 2 medium sized tomatoes
• water for boiling tomatoes

Method

1. Bring to a boil a large vessel full of water.
2. Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.
3. Make criss-cross cuts at the base of each tomato.
4. Put in boiling water for 3 to 4 minutes.
5. Remove and put in cold water for some time.
6. When the tomatoes are cool, peel and discard the skin.
7. Chop roughly and blend to a smooth purée in a blender. Use as required.

French Onion Soup

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

• 1 cup thinly sliced onions
• 2 tbsp butter
• 1/3 cup grated processed cheese
• salt to taste
• 1/4 tsp black peppercorns (kalimirch) powder
• 1/4 tsp mustard (rai / sarson) powder

For The Cheese Croutons

• 2 bread slices , each cut into 4 pieces
• 2 tsp butter
• 2 tsp grated processed cheese

Method
For the soup

1. Heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 3 to 4 minutes, or till they turn golden brown in colour
2. Add 4 cups of water, cheese and salt, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally.
3. Add the pepper powder and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

For the cheese croutons

1. Toast the bread slices in a pop-up toaster.
2. Cut each bread slice into 4 equal square pieces.
3. Apply little butter on each bread piece and sprinkle a little cheese on top.

How to proceed

1. Just before serving, place 2 cheese croutons in the centre of 4 individual bowls. Pour equal quantities of the soup in each bowl and serve immediately.

Fajeto

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients
To Be Mixed Together Into A Smooth Curd-mango Mixture

• 1/4 cup fresh mango pulp
• 1 cup curds (dahi)
• 1 tbsp besan (bengal gram flour)
• 1 tsp ginger-green chilli paste
• 1/4 tsp turmeric powder (haldi)
• 1 tbsp jaggery (gur)
• salt to taste
• 2 cups water

Other Ingredients

• 25 mm (1") piece cinnamon (dalchini)
• 2 to 3 cloves (laung / lavang)
• 1/4 tsp dried ginger (soonth) powder
• 1 tbsp oil
• 3/4 tsp mustard (rai / sarson) powder
• 1/4 tsp cumin seeds (jeera)
• 2 to 3 small round red chillies (boriya mirch)
• 1/4 tsp asafoetida (hing)
• 6 to 8 curry leaves (kadi patta)

For Serving

• rotlis
• rice

Method

1. Combine the cinnamon, cloves and dry ginger powder and pound into a coarse powder using a mortar-pestle (khalbhatta). Keep aside.
2. Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
3. When the seeds crackle, add the red chillies, asafoetida, curry leaves and the pounded spices. Sauté on a medium flame for 2 minutes.
4. Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
5. Serve hot with rotlis or rice.

Dry Fruit Chikki

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

• 1/4 cup sesame seeds (til)
• 1/4 cup thinly sliced almonds (badam)
• 1/4 cup thinly pistachio slivers
• 1/3 cup grated jaggery (gur)
• 1 1/2 tsp ghee for cooking and greasing

Method

1. Heat a small kadhai, add the sesame seeds and dry roast on a medium flame for a few seconds. Remove and keep aside to cool.
2. In the same kadhai, add the almonds and pistachios and roast on a medium flame for a few seconds. Remove and keep aside to cool.
3. Heat the ghee in a deep pan, add the jaggery and cook on a slow flame till the jaggery melts and caramelizes, while stirring continuously (it should form a hard ball when you add a drop in cold water). Remove from the flame.
4. Add the roasted sesame seeds, almonds and pistachio nuts and mix thoroughly.
5. Pour the mixture immediately on a greased thali or a smooth stone surface.
6. Roll it into an even sheet using a greased rolling pin.
7. When slightly cool, cut into equal pieces.

Dragon Rolls

Preparation Time: 20 mins
Cooking Time: 10 mins
Makes 12 servings
Ingredients

• 1/2 recipe wonton wrappers

For The Filling

• 1/4 cup red cabbage , shredded
• 1/4 cup cabbage , shredded
• 1/4 cup red capsicum , sliced
• 3/4 cup bean sprouts
• 1/4 cup carrot , cut into thin strips
• 2 tsp finely chopped garlic (lehsun)
• a pinch of sugar
• 1 to 2 tablespoons schezuan sauce
• 1 tbsp oil
• salt to taste

Other Ingredients

• 1 tbsp plain flour (maida) , mixed with 1 tbsp. of
• oil for deep-frying

To Serve

• green onion and ginger dip

Method
For the filling

1. Heat the oil, add the garlic and stir fry for a few seconds.
2. Add all the vegetables, sugar, and salt and stir fry over a high flame till the vegetables are tender.
3. Add the schezuan sauce and mix well.
4. Remove from the fire and allow it to cool completely.

How to proceed

1. Roll out the dough thinly into 100 mm. (4") diameter circles.
2. Place a portion of the filling at one corner of rectangle. Roll up tightly starting from the end where the filling is placed to make a roll. Refer to the diagram given below.
3. Seal the edges using a little of the flour paste.
4. Repeat for the remaining rectangle pieces and filling to make more dragon rolls.
5. Deep fry in hot oil till golden brown and drain on absorbent paper.
6. Serve hot with the green onion and ginger dip.

Double Layered Chocolate Truffle Gateau

Preparation Time: 10 mins
Baking Time: 15 Minutes
Baking Temperature: 200°C (400°F) for 10 minutes.
Baking Temperature: 180°C (360°F)for 15 minutes
Makes 1 cake
Ingredients
For The Basic Chocolate Sponge Cake

• 125 gms plain flour (maida)
• 1 tbsp cocoa powder
• 1 tbsp chocolate powder
• 1 1/2 tsp baking powder
• 1/2 tsp soda bi-carb
• 3/4 cup condensed milk
• 4 tbsp melted butter or margarine
• 1 tsp vanilla essence

For The Dark Chocolate Truffle Icing

• 1/2 cup fresh cream
• 1 cup chopped Dark Chocolate

For The White Chocolate Truffle Icing

• 1/4 cup fresh cream
• 1/2 cup chopped white chocolate

To Be Mixed Into A Soaking Syrup

• 2 tbsp sugar
• 1/4 cup water
• 1/4 tsp vanilla essence

Method
For the basic chocolate sponge cake

1. Sieve the flour, cocoa powder, chocolate powder, baking powder and soda bi-carb together.
2. Add the condensed milk, melted butter, vanilla essence and 75 ml. Of water and mix well. The batter should be of dropping consistency.
3. Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
4. Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to 180°c (360°f) and bake for further 15 minutes.
5. The cake is baked when it leaves the sides of the tin and is spongy to touch.
6. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap to unmould the cake.
7. Keep aside to cool.

For the dark chocolate truffle icing

1. Heat the cream in a deep pan, add the dark chocolate and on a medium flame till it resembles a smooth sauce/ truffle, while stirring continuously.
2. Remove and place the pan over a bowl of ice to cool the truffle, while stirring continuously, keep aside.

For the white chocolate truffle icing

1. Repeat the same procedure as for dark chocolate truffle icing and keep aside.

How to proceed

1. Slice the chocolate sponge cake horizontally into three equal parts.
2. Place one layer of the cake on a serving plate and sprinkle 1/3rd of the soaking syrup in order to make the cake moist.
3. Spread half of the dark chocolate truffle icing evenly over the cake layer, and place the second layer of the cake on it.
4. Moisten this cake layer 1/3rd of the soaking syrup.
5. Spread the white chocolate truffle icing evenly over it and place the third layer of cake over it.
6. Moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate truffle icing on the top and the sides of the cake.

Doodhi Pachadi

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

• 1 cup chopped bottle gourd (doodhi / lauki)
• 1/4 cup sliced onions
• 1 green chilli , slit green chilli
• 1 tsp finely chopped ginger (adrak)
• 1/2 cup fresh curds (dahi) , beaten
• salt to taste
• 2 tsp coconut oil or any other refined
• 1/2 tsp mustard seeds ( rai / sarson)
• 7 to 8 curry leaves (kadi patta)
• 1 whole dry red chilli , broken into pieces
• 2 tbsp finely chopped onions

Method

1. Combine the bottle gourd, onions, green chillies, ginger and ½ cup of water in a kadhai, mix well and cover and cook on a medium flame for 10 to 12 minutes or till all the water evaporates. Keep aside.
2. Add the curds and salt and mix well. Remove and keep aside.
3. For the tempering, heat the oil in a small kadhai and add the mustard seeds.
4. When the seeds crackle, add the curry leaves, red chillies and onions and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
5. Pour the tempering over the curds-bottle gourd mixture and mix well. Serve immediately.

Detox Tea

Preparation Time: 15 mins
Cooking Time: 4 mins
Makes 4 cups
Ingredients

• 1/3 cup chopped ginger (adrak)
• 1 1/4 tsp lemon juice
• 4 cloves (laung / lavang)
• 1 1/4 tsp cinnamon (dalchini) powder
• 1/4 cup chopped lemongrass (hare chai ki patti)
• 1 tbsp chopped tulsi leaves (Indian basil) leaves
• 2 tbsp honey

Method

1. Boil 4½ cups of water in a deep pan, add all the ingredients except honey, mix well and simmer for 3 to 4 minutes.
2. Strain and pour into 4 individual cups.
3. Add 1½ tsp honey in each cup, mix well and serve immediately.

Date and Cashewnut Cookies

Preparation Time: 25 mins
Cooking Time: 15 mins
Baking Time: 30 Minutes
Baking Temperature: 180°C (360°F).
Makes 12 cookies
Ingredients

• 1/2 cup dates (khajur) , deseeded and chopped
• 1/2 cup soya flour
• 1/2 cup whole wheat flour (gehun ka atta)
• 1/2 cup butter
• 4 tbsp sugar
• 3 tbsp chopped cashewnuts (kaju) , lightly toasted
• 1 1/2 tbsp cocoa powder
• 1/4 tsp butter for greasing

Method

1. Combine the dates and 1 cup of water in a deep pan and bring to boil.
2. Lower the flame and cook for another 10 minutes or till the dates are fully mashed into a purée. Keep aside to cool.
3. Combine the soya flour, whole wheat flour, butter and sugar in a bowl using your fingertips till the mixture resembles bread crumbs.
4. Add the date purée, cashewnuts and cocoa powder, mix well and knead it into a semi-stiff dough.
5. Cover with a plastic film and refrigerate for 15 minutes.
6. Roll out into a sheet of 6 mm. (¼") thickness and cut out cookies approx. 50 mm. (2") in diameter using a cookie cutter.
7. Re-roll the scraps of dough to make more cookies and place them on a greased baking tray.
8. Bake in a pre-heated oven at 180º c (360º f) for 25 minutes or till the cookies are crisp and golden brown in colour. Cool and store in an air-tight container.

Jowar Khichu

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 1 tsp ginger-green chilli paste
• 1 tsp grated garlic (lehsun)
• 1 tsp sesame seeds (til)
• 2 tsp fresh curd , whisked
• a pinch of soda bi-carb
• salt to taste
• 1 cup jowar (white millet) flour
• oil for serving (optional)

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Combine 1½ cups of water, ginger-green chilli paste, garlic, sesame seeds, curds, soda bi-carb and salt in a deep non-stick pan and mix well and boil on a high flame for 3 minutes.
2. Add the jowar flour while stirring continuously with a wooden spoon so that no lumps remain,
3. Cover and cook on a slow flame for 5 to 7 minutes or till the mixture leaves the sides of the pan, while stirring continuously.
4. While hot, divide the khichu into 4 equal portions and place in greased cups or a mould. Press well using fingers.
5. Demould the khichu on a serving plate serve immediately garnished with coriander.

Italian Minestra

Preparation Time: 30 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 3 tbsp oil
• 1 cup sliced onions
• 1/4 cup french beans , cut into juliennes
• 1/2 cup carrot , cut into juliennes
• 1/4 cup celery (ajmoda) , cut into juliennes
• 1 bayleaf (tejpatta)
• 1/2 cup tomatoes
• 1/2 cup potatoes , cut into juliennes
• 1 cup thinly shredded cabbage
• 1 vegetarian seasoning cubes , readily available in the market
• salt to taste
• 1/4 cup spaghetti
• 3 tbsp baked beans
• freshly ground black pepper (kalimirch) powder to taste

For The Garnish

• 4 tbsp grated processed cheese
• 2 tsp finely chopped parsley

Method

1. Heat the oil in a deep non-stick pan, add the onions, french beans, carrots and celery and sauté on a medium flame for 4 to 5 minutes.
2. Add 4 cups of water and bayleaf and bring to boil, while stirring once in between.
3. Add the tomatoes, potato and cabbage, seasoning cube, salt and spaghetti, mix well and cook on a slow flame for 8 to 10 minutes, or till the spaghetti is cooked.
4. Add the baked beans and pepper, mix well and simmer on a slow flame for 2 minutes.
5. Serve immediately garnished with cheese and parsley.

Instant Jalebis

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 6 to 8 servings
Ingredients
For The Sugar Syrup

• 3/4 cup sugar
• 1/2 tsp saffron (kesar) strands
• 1 tsp warm milk
• 2 tsp rose water

Other Ingredients

• 3/4 cup self raising flour
• a pinch baking powder
• 1/3 cup fresh curds (dahi)
• ghee for deep-frying
• 1/2 tsp cardamom (elaichi) powder

Method
For the sugar syrup

1. Combine the sugar with 1/3rd cup of water together in a deep pan and cook on a medium flame till the sugar dissolves and is of 1 thread consistency, while stirring continuously. Keep the syrup warm.
2. Combine the saffron with warm milk and rub it lightly till the saffron dissolves.
3. Add the rose water to it and mix well. Add this saffron mixture to the sugar syrup and mix well. Keep aside.

How to proceed

1. Sieve the flour with baking powder and keep aside.
2. Combine the curds with 1/3 cup of water in a bowl and whisk well.
3. Add the flour and make a thick batter, making sure that no lumps remain. Keep aside.
4. Heat the ghee in a broad saucepan (the pan should be approximately 25 mm. (1") deep).
5. Fill the jalebi batter into a piping bag with a single hole nozzle. Alternatively, use a plastic bottle with a small hole in the lid to fill the batter.
6. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
7. Deep-fry the jalebis till golden brown from both the sides and transfer immediately into the warm sugar syrup.
8. Drain after 2 to 3 minutes and serve hot sprinkled with cardamom powder.

Hot Mushroom Tea

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 2 servings
Ingredients

• 1/2 cup finely chopped mushrooms (khumbh)
• 1 tsp butter
• salt to taste
• 1/4 tsp freshly ground black pepper (kalimirch) powder to taste

Method

1. Heat the butter in a deep non-stick pan, add the mushrooms and cook on a slow flame for 4 to 5 minutes or till the mushrooms turn brown in colour.
2. Add 2 cups of water, salt and pepper, mix well and cook on a slow flame for another 5 minutes, while stirring occasionally.
3. Serve hot.

Hot and Sour Soup

Cooking Time: 30 min.
Preparation Time: 15 min.
Serves 4.
Ingredient

• 1 vegetarian seasoning cube
• 7 cloves of garlic (lehsun)
• 50 mm(2") piece ginger (adrak) julliennes
• 5 lemongrass stalks (hare chai ki patti), tied
• 1/4 cup chopped corriander (dhania)
• 3 green chillies, slit
• 3 tbsp sliced canned mushrooms (khumbh)
• 7 baby corn , cut diagonally
• 1 tsp lemon juice

For the garnish

• 2 tbsp chopped spring onions
• 2 tbsp chopped coriander (dhania)
• 2 tbsp carrots , cut into thin strips

Method

1. Tie the lemon grass stalks and coriander together using some lemon grass.
2. Boil 5 cups of water in a pan. Add the seasoning cube, garlic, ginger, lemon grass and coriander (tied together), cover and simmer for 15 minutes.
3. When the aroma stasrts getting released, discard the garlic, ginger, lemon grass and coriander bunch.
4. Add the chillies, mushrooms, baby corn and salt and simmer for another 15 minutes in the covered pan.
5. Add the lemon juice just before serving.
6. Garnish the soups bowl with spring onions, coriander and carrot, pour the hot soup over it and serve at once.

Hariyali Parwal

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

• 10 tender snake gourd (padwal)
• 3 tsp fennel seeds (saunf)
• 3/4 cup chopped onions
• 1 tsp coriander (dhania) powder
• 1/4 tsp chilli powder
• 1/4 tsp garam masala
• 1/4 tsp dried mango powder (amchur)
• 1/2 tsp cumin seeds (jeera)
• 2 1/2 tbsp oil
• salt to taste

To be made into a paste

• 1 cup chopped coriander (dhania)
• 1 green chilli
• 25 mm. (1") piece of ginger (adrak)
• 1 1/2 cups curds (dahi)

Method

1. Grind together the fennel seeds and onions to a smooth paste.
2. Heat one tablespoon of oil in a pan, add fennel seeds-onion mixture and satué till onions turn golden brown.
3. Remove from fire and add coriander powder, chilli powder, garam masala, amchur and salt. Mix well and keep aside.
4. Peel, wash and slit the parwals lengthwise. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
5. Heat the remaining oil in a kadhai, add the cumin seeds and let them crackle.
6. Add the stuffed parwals and stir-fry them. Add salt and ¼ cup water, cover and cook on a low flame till done.
7. Add the paste and bring to a boil whilst stirring continuously.
8. Lower the flame and simmer for 2 to 3 minutes.
9. Serve hot.

Hare Lehsun ki Dal

Soaking Time: 15 Minutes
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 3/4 cup toovar (arhar) dal
• 1/4 tsp turmeric powder (haldi)
• salt to taste
• 1 tsp oil
• 1/2 tsp cumin seeds (jeera)
• 2 whole dry kashmiri red chillies
• broken into pieces
• 1/2 tsp ginger-green chilli paste
• 1/4 tsp asafoetida (hing)
• 1/3 cup finely chopped green garlic (hara lehsun)
• 1/4 cup finely chopped tomatoes

For The Garnish

• 2 tbsp finely chopped coriander (dhania)

Method

1. Clean, wash and soak the dal in enough water for 15 minutes. Drain and keep aside.
2. Add the turmeric powder, salt and 3 cups of water, mix well and pressure cook for 3 whistles or till the dal is done.
3. Allow the steam to escape before opening the lid. Remove, whisk well and keep aside.
4. Heat the oil in a deep non-stick pan and add the cumin seeds.
5. When the seeds crackle, add the red chillies, ginger-green chilli paste, asafoetida and green garlic, mix well and sauté on a medium flame for 2 to 3 minutes.
6. Add the tomatoes and sauté on a medium flame till the oil separates form the mixture.
7. Add the dal and ½ cup of water and bring to boil. Serve hot garnished with the chopped coriander.

Hara Bhara Koftas

Preparation Time: 20 min.
Cooking Time: 20 min.
Makes 15 koftas.
Ingredients

• 3 potatoes, boiled and mashed
• 1/3 cup finely chopped french beans
• 1/3 cup finely chopped carrots
• 1/3 cup spinach leaves, broken into pieces
• 2 tbsp chopped coriander (dhania)
• 2 tbsp chopped green chillies
• 1 tbsp chopped ginger (adrak)
• 1 tsp fresh bread crumbs
• a few drops of green colour
• a few drops of lemon juice
• salt to taste
• oil for deep-frying

Method

1. Mix all the ingredients together and shape into round balls.
2. Deep fry the koftas on a high flame.
3. Serve hot.

Gujarati Dal

Preparation Time: 15 mins
Cooking Time: 45 mins
Makes 4 servings
Ingredients

• 1 cup toovar (arhar) dal
• 1/2 cup chopped yam (suran)
• 2 tbsp peanuts
• 2 dry dates (kharek) (optional)
• 1 tbsp ghee
• 1 tbsp oil
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/4 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek (methi) seeds
• 6 to 7 curry leaves (kadi patta)
• 2 cloves (laung / lavang)
• 25 mm (1") piece cinnamon (dalchini)
• 1 bayleaf (tejpatta)
• 2 small round red chillies (boriya mirch)
• 1/4 tsp asafoetida (hing)
• 4 to 5 kokum , soaked in water
• 1/4 cup finely chopped tomatoes
• 2 tbsp grated jaggery (gur)
• 1 tsp lemon juice
• 25 mm (1”) piece grated ginger (adrak)
• 2 slit green chillies
• 1/4 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• salt to taste

For The Garnish

• 2 tbsp chopped coriander (dhania) (dhania

Method

1. Wash the dal, add 2 cups of water and pressure cook for 2 to 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Cool slightly and blend in a mixer to a smooth mixture. Keep aside.
4. Combine the yam, peanuts and dates, add enough water and pressure cook for 2 to 3 whistles. Allow the steam to escape before opening the lid and keep aside.
5. Heat the ghee and oil in a deep pan and add the mustard seeds and cumin seeds.
6. When the seeds crackle, add the fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, chillies and asafoetida, mix well and sauté on a medium flame for few seconds.
7. Add 1½ cups of water, kokum, tomatoes, jaggery, lemon juice, ginger, green chillies, chilli powder and turmeric powder. Mix well.
8. Bring to boil and simmer for 10 to 15 minutes, while stirring continuously.
9. Add the dal, yam, peanuts, dates and salt, mix well and simmer for 10 to 15 minutes, while stirring continuously.
10. Serve hot garnished with coriander.

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. 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.

Moong Dal Seekh Kebabs

Preparation Time: 10 mins.
Cooking Time: 25 mins.
Makes 12 kebabs.
Ingredients

• 1/2 cup yellow moong dal (split yellow gram)
• 1/4 cup grated boiled potato
• 2 tbsp grated onions
• 2 tsp chilli powder
• 1/4 tsp garam masala
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp ginger-garlic (adrak-lehsun) paste
• 2 tsp chaat masala
• 2 tbsp chopped coriander (dhania)
• salt to taste

Other ingredients

• 1 tsp oil for cooking

For serving

• Mint and Coriander Chutney

Method

1. Clean, wash and boil the moong dal in 2 cups of water till the dal is soft and cooked and all the water has evaporated.
2. Combine the cooked dal with the rest of the ingredients and mix well.
3. Divide the mixture into 12 equal portions.
4. Using a thick seekh (metal skewer), press each portion of the dal mixture on it using your fingers to make a 100 mm. (4") long kebab.
5. Brush each kebab very lightly with oil.
6. Cook the kebabs over a grill or over a charcoal barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes).
7. Cut into pieces and serve hot with mint and coriander chutney.

Mexican Kebabs

Preparation Time: 10 min.
Cooking Time: 10 min.
Serves 4.
Ingredients
To be mixed into a marinade

• 2 tsp cocoa powder
• 2 tsp chilli powder
• 1 tbsp fresh curds (dahi)
• 4 cloves garlic (lahsun), crushed
• 1/2 tsp dried oregano
• 6 tbsp oil
• salt and black pepper (kalimirch) powder to taste

Other ingredients

• 10 capsicum pieces (green and yellow)
• 10 baby corn pieces, cut ito two
• 10 paneer (cottagte cheese) cubes
• 10 mushrooms (khumbh)
• 10 white onions , cut into big pieces

For serving

• Sour Cream
• chopped spring onions

Method

1. Put the baby corn and mushrooms in hot water. After a few minutes, remove them.

How to proceed

1. Put the capsicum, baby corn, paneer, mushrooms and white onions in the marinade and allow to marinate for 4 to 5 hours.
2. Arrange one piece each of capsicum, baby corn, paneer, mushroom and white onion on individual skewers.
3. Cook on a hot charcoal sigri in front of the guests.
4. Serve hot with sour cream and spring onions.

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.

Mushroom and Peas in Barbeque Sauce

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

• 2 cups mushrooms (khumb) , washed
• 1/2 cup boiled green peas
• 1/2 barbeque sauce
• 1 tsp melted butter
• 1 tbsp cornflour
• salt and to taste

Method

1. Grease the mushrooms with some melted butter, thread them onto a skewer and grill over a charcoal or electric barbeque for 10 to 12 minutes or until the mushrooms are cooked.
2. Mix together the mushrooms, peas and all the ingredients and leave aside for 15 minutes.
3. Wrap in a foil wrapper and grill them over a charcoal or electric barbeque for 10 to 15 minutes.
4. Carefully unwrap the foil wrapper allowing the steam to escape. Serve hot.

Moong Dal Seekh Kebab

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

• 1 cup yellow moong dal (split yellow gram)
• 1 cup boiled and grated potatoes
• 3 tbsp grated onions
• 2 tsp chilli powder
• 1/4 tsp garam masala
• 1/4 tsp turmeric powder (haldi)
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 2 tsp chaat masala
• 2 tbsp chopped coriander (dhania)
• salt to taste
• ghee for brushing

Method

1. Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.
2. Combine the cooked dal with all the ingredients and mix well.
3. Divide the mixture into 4 equal portions and using a thick seekh (metal skewer), press each portion of the dal mixture on it with your fingers to make a 100 mm. (4") long kebab.
4. Brush each kebab with a little ghee and cook them over a charcoal or electric barbeque till they are evenly browned on all sides (approx. 3 to 4 minutes).
5. Cut each kebab into 2 pieces and serve hot.

Baked Methi Muthias

Preparation Time: 10 mins.
Baking Time: 7 to 8 mins.
Baking Temperature: 200°C (400°F)
Makes 8 muthias.
Ingredients

• 1 cup chopped fenugreek (methi)
• 1/3 cup whole wheat flour (gehun ka atta)
• 1/3 cup besan (Bengal gram flour)
• 1/2 tsp ginger-green chilli paste
• 1 tsp sugar
• 1 tsp lemon juice
• 1/4 tsp turmeric powder (haldi)
• 1/4 tsp garam masala
• 1 tsp oil
• salt to taste

Other ingredients

• oil for greasing

Method

1. Mix all the ingredients in a bowl and knead into a soft dough using a little water.
2. Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms.
3. Place on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 7 to 8 minutes.
4. Serve hot.

Buckwheat Dhoklas

Preparation Time: 3 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients

• 1 cup buckwheat (kutto or kutti no daro)
• 2 tbsp sanwa millet (sama)
• 3/4 cup fresh low fat curds (dahi)
• 1 tsp ginger-green chilli paste
• 1 tsp oil
• a pinch of baking soda
• salt to taste

Other Ingredients

• oil for greasing

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Wash and drain the buckwheat. Add the curds and sanwa millet and mix well. Allow to soak for at least 3 hours.
2. Add the ginger-green chilli paste, oil, soda bi-carb and salt and mix well.
3. Pour the batter into a 200 mm. (8") diameter greased thali.
4. Steam for 12 to 15 minutes till the dhoklas are firm.
5. Cool slightly and cut into diamond shaped pieces.
6. Serve hot, garnished with the coriander.

Cabbage Jowar Muthias

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.
Ingredients
For the muthias

• 1 cup grated cabbage
• 1 cup jowar (white millet) flour
• 5 tbsp low fat curds (dahi)
• 1 tbsp chopped coriander (dhania)
• 1/2 tbsp lemon juice
• 1 tsp ginger-green chilli paste
• 2 cloves of garlic (lehsun), grated
• 1/2 tsp turmeric powder (haldi)
• a pinch of baking soda
• 1 tbsp sugar
• salt to taste

For the tempering

• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 3 to 4 curry leaves (kadi patta)
• 1 tsp oil

For the garnish

• 2 tbsp chopped coriander (dhania)

Other ingredients

• oil for greasing

Method
For the muthias

1. Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
2. Divide the dough into a 3 equal parts and shape each portion into a cylindrical roll of approx. 125 mm. (5") in length.
3. Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
4. Remove, cool and cut into 25 mm (1") thick slices.

How to proceed

1. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida and curry leaves.
2. Add the sliced muthias and sauté over a low flame till they are lightly browned.
3. Serve hot, garnished with the coriander.

Chawli Methi Dhokla

Preparation Time: 4 mins
Cooking Time: 15 mins
Makes 6 to 8 servings
Ingredients

• 1 cup chola dal (split cow peas)
• 1/2 cup chopped fenugreek (methi) leaves
• 1/2 cup chopped spinach
• 3 green chillies
• 1/4 tsp asafoetida (hing)
• 2 tbsp curds (dahi)
• 1/4 tsp turmeric powder (haldi)
• 2 tsp oil
• 1 tsp fruit salt

For The Tempering

• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• 1 slit green chilli , chopped
• 1 tsp oil

For The Garnish

• grated coconut

Method

1. Soak the dal for 4 hours.
2. Grind the soaked dal with the green chillies, adding a little water.
3. Add the methi, spinach, hing, turmeric, curds, oil and salt and mix well.
4. When you wish to steam the dhoklas add the fruit salt to the batter, sprinkle a little water over it and mix gently.
5. Pour into a greased 175 (7") thali and steam for 7 to10 minutes.
6. Allow it to cool for a few minutes.
7. Prepare the tempering by heating the oil; add the rai and allow to crackle.
8. Add the jeera and hing and remove from the flame. Pour a teaspoon of
9. Water into the oil once it has cooled and pour the tempering over the dhoklas.
10. Cut into squares, garnish with the coconut and serve hot with green chutney.

Lapsi Methi Muthias

Preparation Time: 10 mins.
Cooking Time: 30 mins.
Serves 4.
Ingredients
For the muthias

• 1/2 cup broken wheat (dalia)
• 1/2 cup finely chopped fenugreek (methi) leaves
• 1/4 cup bajra (black millet) flour
• 2 cloves of garlic (lehsun), grated
• 1 tsp ginger-green chilli paste
• 1 tsp sugar
• a pinch of baking soda
• 1/8 tsp turmeric powder (haldi)
• 2 tbsp low fat curds (dahi)
• salt to taste

For the tempering

• 1 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• a pinch of asafoetida (hing)

For the garnish

• 1 tbsp chopped coriander (dhania)

Method
For the muthias

1. Clean and wash the broken wheat.
2. Blanch the broken wheat in boiling water for 8 to 10 minutes. Drain completely and keep aside.
3. Combine all the ingredients in a bowl and mix well.
4. Divide the muthia mixture into 8 equal portions. Shape each portion into a cylindrical roll 100 mm. (4") in length and 12 mm. (½") in diameter.
5. Steam the rolls for 12 to 15 minutes or till a knife inserted in a roll comes out clean.
6. Cool and slice the muthias into 12 mm. (½") long pieces and keep aside.

How to proceed

1. Heat the oil in a non-stick pan, add the mustard seeds and asafoetida.
2. When the seeds crackle, add the prepared muthias and sauté for 3 to 4 minutes till they are light brown in colour.
3. Serve hot, garnished with coriander.