Sausage & Pineapple Kebabs

Preparation Time: 10 minutes
Cooking Time: 10 minutes


Ingredients

4 4-oz bratwurst sausages, cut in 6 slices
6 1 1/2" cubes of fresh pineapple
6 1 1/2" sqaure cubes of onion
6 cherry tomatoes
1/4 cup mango juice
1 tsp honey
1 tsp chopped fresh basil

Method

Thread sausage, pineapple, onion & tomato alternately on skewers.
Brush with mix of nectar, honey & basil.
Grill 4" per side, brushing and turning.
Serve for breakfast.

Shami Kabab

Preparation Time: 30 min
Cooking Time: 15 min


Ingredients

Kheema without fat 500 gms
2 tbsp soaked chana dal (split bengal gram)
10 cloves garlic (lehsun)
1 " piece ginger (adrak)
1 tsp garam masala
2 cardamoms (elaichi)
2 pieces cinnamon (dalchini)
3 cloves (laung / lavang)
1 tsp coriander-cumin seeds (dhania-jeera) powder
a pinch of black pepper (kalimirch) powder
1 tsp chilli powder
a handful of chopped coriander (dhania) and mint leaves (phudina)
1 egg
1/2 tbsp lemon juice
1 onion, chopped
oil or ghee for frying
salt to taste

Method

To the washed and drained kheema, add the chana dal, sabut masala, 1cup warm water, salt to taste and then cook till dry.
Remove from heat and add ginger, garlic, pepper, chili powder, dhania and jeera powder. grind to a fine paste and then form into dough.
To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.
Beat the egg lightly. divide the dough into lemon- sized balls.
Flatten each ball in the palm of your hand and stuff with a little of the onion mixture.
Shape into a kabab and dip in the beaten egg. shallow fry till it turns color.

Sweet Corn Kabab

Preparation Time: 5 mins
Cooking Time: 5 mins
Makes 7 kebabs
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Ingredients

1/2 cup sweet corn kernels (makai ke dane)
1/4 cup finely chopped capsicum
2 finely chopped green chillies
3 tsp rice flour (chawal ka atta)
salt to taste

Other Ingredients
oil for deep frying

For Serving

green chutney

Method

Blend the corn in a mixer, without using any water, to get a coarse paste.
Combine the corn, capsicum, green chillies, rice flour and salt and mix well.
Divide the mixture into 7 equal portions and shape each portion into a flat round kebabs.
Heat the oil in a kadhai and deep fry the kebabs till they turn golden brown and crisp form all the sides.
Drain on an absorbent paper.
Serve hot with green chutney.

Shakhahari Kabab

Preparation Time: 1/2 hr
Cooking Time: 1/2 hr

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Ingredients

4 medium sized raw bananas
1 tsp cumin seeds (jeera)
1 tsp black salt (sanchal)
2 green chillies
a bunch of coriander (dhania)
salt to taste
2 tbsp plain flour (maida)
oil to fry
1 lemon

Method

Steam the raw bananas in a cooker and remove the peel.
Mash the steamed raw bananas and add to it roasted and powdered jeera, black salt, chopped coriander leaves ,chopped green chillies and salt to taste and maida .
Knead the ingredients together and divide them into balls of equal size.
A)you could flatten them into vadas and deep fry .
B)you could stick them on mini skewers as in sheekh kababs and deep fry them.
Serve hot with a dash of lime on them

Soya Chana Dal Kababs

Preparation Time: 5 minutes
Cooking Time: 5 minutes

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Ingredients

100 gms soya wadi grinded
70 gms soaked chana dal (split bengal gram), grinded
onion
cloves of garlic (lehsun), finely chopped
chilli powder
salt to taste
black pepper (kalimirch) powder to taste
dried mango powder (amchur) to taste
tofu (bean curd/ soya paneer)
2 green chillies
1 tbsp chopped coriander (dhania)
1 tsp oil
Khajur Imli ki Chutney

Method

Mix soya and chana dal paste,chopped onion,garlic,coriander,green chillies,amchur ,seasonings cook on low heat till water evaporates from it.
Add mashed tofu and 3-4 chopped methi leaves.
Mix properly and make balls .shape them into kababs.
Roast them on nonsticky tawa till light brown.
Serve hot serve with tamrind chutney

Soya Kababs

Preparation Time: 15 minutes
Cooking Time: 10 minutes

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Ingredients

2 cups soya chunks (nuggets), boiled and drained
150 gms grated paneer (cottage cheese)
1/2 cup beaten rice (poha)
1 big sized onion, finely chopped
a small piece of ginger (adrak), grated
1 1/2 tsp garlic (lehsun) paste
2 green chillies, finely chopped
1 tsp chaat masala
1 tsp garam masala
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
salt to taste
finely chopped coriander (dhania) leaves

Method

Mash the soya nuggets in the mixture.
Put the soya nuggets mixture in a bowl.
Put all the other ingredients in the bowl.
Mix well.
Make kababs of the mixture like the shape of seekh kebabs.
Deep fry in oil.
Serve hot with green chutney.

Soya Vadi Kababs

Preparation Time: 1 hr 35 min
Cooking Time: nil


Ingredients

1/2 cup vadi, crushed
1 medium potato
1/4 cup channa dal
1 inch ginger
2 to 3 cloves fresh garlic (lehsun)
1 small onion
salt
garam masala powder, to taste
red chili powder, to taste
For filling
3 tablespoons panir (tofu)
2 tablespoons cashews, chopped
2 tablespoons raisins
3-5 coriander leaves, chopped
3-4 green chilies, chopped

Method

1. boil the first 7 ingredients using very little water in a pressure cooker.
2. when the vadi, dal and potatoes are tender, make a soft dough of it by grinding it in a chopper.
3. mix with cornflour, garam masala and chilli powder.
4. mix the next 5 ingredients well.
5. add lemon drops or chaat masala in it as per taste.
6. make round balls of dough, flatten on your palm and put the equal portions shape, shallow fry them till brown.
7. serve hot with mint chutney.
8. another really good idea is to use them as a stuffing for vegetarian burger!

Zamali Spicy Kebab

Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 skewers
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Ingredients

300 gms boneless mutton , cut in cubes
1 1/2 tbsp chopped parsley
3 tsp crushed garlic (lehsun)
1/4 tsp crushed black pepper (kalimirch) corns
1/4 tsp cumin seeds (jeera) powder
1/4 tsp dry red chilli flakes (paprika)
1/4 tsp chilli powder
1 lemon juice
1 tbsp olive oil
salt to taste

For Serving

green chutney

Method

Combine the cumin powder, red chilli powder, paprika, salt, lemon juice, oil, garlic, black pepper, parsley and mutton cubes, mix well, cover and refrigerate for 3 hours or over night.
Soak 4 wooden skewers in cold water for 15 minutes.
Now thread the mutton pieces on skewers. Reserve the marinade.
Grill on a charcoal grill or a grill pan basting the kebabs with the marinade occasionally until cooked.
Serve hot with spicy green chutney.

Aloo Aur Shakarkand Ki Chaat

Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 4 servings
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Ingredients

2 large sized potatoes
2 sweet potatoes (shakarkand)
4 tbsp green chutney
1/2 cup khajur imli ki chutney
1 cup curds (dahi)
1/4 tsp black salt (sanchal)
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp chilli powder
4 tbsp melted butter
salt to taste

For The Garnish

1/2 cup grated white radish (mooli)
1/2 cup chopped spring onions

Method

Boil the potatoes and sweet potatoes in salted water. Peel and cut into large cubes.
Thread the potato and sweet potato cubes onto skewers. Smear them generously with melted butter and grill over a charcoal or electric barbecue
Drain on absorbent paper and place in a serving dish.
Top with the green chutney, khajur imli ki chutney, curds, black salt, cumin seed powder, chilli powder and salt.
Garnish with the grated radish and spring onions.
Serve immediately

Taash Kabab

Preparation Time: 15 mins
Cooking Time: 10 mins


Ingredients

1 Tray Chicken (breast,legs,thigh)
2 large tomatoes
1 large potato
1/2 tsp garam masala
2 to 3 tsp chilli powder
ginger-garlic (adrak-lehsun) paste
2 to 3 large onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
coriander (dhania) leaves
1 lemon
1/4 tsp black pepper (kalimirch) powder
salt to taste

Method

Cut tomato , potato and onions in round thin slices
Marinate chicken with lemon juice and ginger garlic paste
Heat oil in a large vessel
Pout onions in it. fry till turns light brown (please do not over cook onions)
Add chicken to it
Immediately on top of chicken add tomoto round slice cut layers
Add potato (make it like a sandwich)
The bottom layer is fried onions, then chicken, then tomoato and last potato
Add turmeric powder, corriander powder, garam masala, pepper powder and salt.
Pour one glass water and cover the lid.
Cook on slow fire.
When water evaporates and tomato and potatoes are tender. close gas and garnish with corriander leaves.
Serve with tandoori naan
Its a iranian dish

Vegetable Kabab

Preparation Time: 10 min
Cooking Time: 15 min

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Ingredients

200 gms masoor dal (split red lentil)
1 cup water
1/4 tsp turmeric powder (haldi)
2 green chillies
1 clove of garlic (lehsun)
1 tbsp garam masala
20 gms ginger (adrak)
1/2 tsp chilli powder
2 1/2 cups bread crumbs
salt to taste

Method

Soak the dal for 5-6 hrs
Cook the dal with water,haldi and salt in cookerfor5min
Make a paste of ginger and garlic
Mix masoor dal,breadcrumbs and paste and add green chilly,red chilly and garam masala
Shape the dough and fry in oil
Serve it with round-cut onion and lemon piece.

Chana Dal Seekh Kebabs

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

1/2 cup chana dal (split bengal gram)
1 1/2 cups boiled raw banana cubes
3 tbsp oil
1/2 cup finely chopped cabbage
1 tbsp finely chopped green chillies
1/2 cup finely chopped mint leaves (phudina) leaves
1/2 tsp dried ginger (adrak)
salt to taste
chaat masala
1/2 tsp garam masala
1 tbsp oil for greasing and cooking
chaat masala for sprinkling

For Serving

green chutney

Method

Heat 1 tbsp of oil in a broad non-stick pan, add the chana dal and sauté on a slow flame for 3 to 4 minutes.
Cool slightly and grind the chana dal to a powder. Keep aside.
Heat the remaining 2 tbsp of oil in the same pan, add the cabbage and green chillies and sauté on a medium flame for 1 to 2 minutes.
Add the bananas, green chillies and mint leaves, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Remove from the flame and blend in a mixer to a smooth paste. Keep aside.
Combine the chana dal powder, banana paste, salt, dry ginger powder, chaat masala and garam masala and mix well.
Divide the mixture into 4 equal portions and shape each portion into 75 mm. (3") oval kebabs.
Heat a greased non-stick tava (griddle) on a medium flame and cook the kebabs using a little oil till they are golden brown in colour from both the sides.
Sprinkle some chaat masala on the kebabs and serve immediately with green chutney.

Barbeque Sauce

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 1 cup
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Ingredients

2 tsp vinegar
1 tsp lemon juice
1/2 cup water
1/2 cup finely chopped onions
2 tbsp sugar
1/4 cup butter
1/2 tsp freshly crushed freshly ground black pepper (kalimirch) powder
1/2 cup tomato ketchup
1 tsp salt
2 tbsp worcesterchire sauce
1/4 tsp dry red chilli flakes (paprika)

For The Smoking

1 charcoal
1 tsp butter

Method

Combine all the ingredients in a saucepan and bring to a boil. Allow to simmer for about 10 to 12 minutes.
Heat the charcoal over a gas till it is red hot and place it in a small bowl.
Place this bowl in the saucepan that contains the sauce, pour the butter over the coal and cover it immediately. Leave aside for 5 to 10 minutes.
Remove the bowl containing the coal and discard.
Serve warm.

Barbequed Bananas

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

4 large bananas
4 tbsp rum
4 tbsp orange sauce
1/2 tsp cinnamon (dalchini) powder
1 1/2 tbsp butter

For Decoration
orange slices
grated orange rind

To Serve

sweetened beaten whipped cream or vanilla ice-cream

Method

Peel the bananas and place them in individual aluminium foil rectangles.
Mix the rum, orange sauce and cinnamon powder and pour over the bananas. Dot with the butter.
For each banana, bring the two long sides of the foil up over the banana, and then fold the joint over several times to seal thoroughly to ensure that the juice does not leak out during cooking.
Be sure to leave enough room for expansion of the steam generated in cooking. Repeat with the remaining three bananas.
Cook on a hot charcoal sigri grill, turning them once while cooking.
While serving, open the parcels carefully and transfer the bananas to individual serving dishes. Pour the juice which has collected in the foil on top and decorate with orange slices and orange peel.
Serve with sweetened cream or vanilla ice-cream.

Barbequed Peas

Preparation Time: 10 min.
Cooking Time: 20 min.
Serves 6.
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Ingredients

500 gms fresh tender green peas (unshelled)
1 tsp carom seeds (ajwain)
1 tsp ginger-green chilli paste
1/4 tsp soda bi-carb
1 tbsp oil
salt to taste

Method

Mix all ajwain, chilli-ginger paste, soda bi-carb, oil and salt very well
Apply this masala on the unshelled peas.
Place the peas in aluminum foil and make a parcel, leaving enough room for expansion of steam generated in cooking.
Cook on a hot charcoal sigri, turning the foil a couple of times while cooking.
Serve hot.

Carrot Pancake Sizzler

Preparation Time: 20 mins.
Cooking Time: 40 mins.
Makes 2 sizzlers.
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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

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

For the carrot halwa

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

For the rabdi

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.
Keep aside.

How to proceed

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

Barbequed Pineapple Slices

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

8 pineapple slices
3 tbsp butter
2 tbsp brown sugar
1/4 tsp cinnamon (dalchini) powder
1 tbsp brandy or rum (optional)

For serving

Vanilla Ice-Cream

Method

Combine the butter, brown sugar and cinnamon in a bowl and cream the mixture till it is soft and creamy.
Using a knife, spread an even layer of the creamed butter mixture on both sides of each pineapple slice.
Grill the pineapple slices on both sides over a charcoal or electric barbeque till they are lightly browned.
Pour the brandy in a ladle and warm it lightly. Pour over the pineapples and set it alight, allowing them to get flambéed.
Serve immediately with a scoop of vanilla ice-cream.

Basil Grilled Tomatoes and Onions

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Makes 4 kebabs.
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Ingredients

12 cherry tomatoes
1 onion

To be mixed into a marinade
2 tbsp olive oil
1 tsp chopped fresh basil
1 large clove grated garlic (lehsun)
salt and black pepper (kalimirch) powder to taste

Method

Pierce the tomatoes in 1 to 2 places using a fork and then place them in the marinade along with the onions wedges. Allow to marinate for about 30 minutes.
Thread the onion and tomatoes alternately on skewers draining out and keeping aside the excess marinade that remains.
Grill the skewers over a barbeque for 5 to 7 minutes till the tomatoes and
Serve hot with garlic bread.

Cheesy Broccoli Stuffed Mushrooms

Preparation Time: 15 mins.
Cooking Time: 10 mins.
Makes 12 pieces.
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Ingredients

12 large sized button mushrooms (khumbh)
1 tsp melted butter for greasing

For the filling

1 tbsp onion, finely chopped
1/2 tsp finely chopped garlic
1/2 cup broccoli florets , grated
2 tbsp grated cheese
1/2 tsp finely chopped green chillies
salt to taste
2 tsp butter

For serving

Barbeque Sauce

Method

For the filling

Heat 1 teaspoon of butter in a pan and sauté the onion and garlic for 2 to 3 minutes.
Add the grated broccoli and salt and sauté over a medium flame till the broccoli softens.
Remove from the flame, add the cheese and green chilli and mix well.

How to proceed

Carefully remove the stalks from the mushrooms and keep the caps aside. Use the mushroom stalks to make a sauce or a stock.
Carefully spoon the filling mixture into the mushrooms ensuring that they
Thread them on to 3 skewers and grease them with a little melted butter.
Grill them over a medium flame for 10 minutes or till the mushrooms are
Serve hot with barbeque sauce.

Cheesy Spinach Parcels

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


For the spinach parcels

12 large spinach (palak) leaves
1/2 cup processed cheese
freshly crushed black pepper (kalimirch) powder to taste

To be mixed into a garlic butter

1 tbsp melted butter
1 tsp grated garlic

Method

Using a pair of chapati tongs, immerse each spinach leaf in hot water for a few seconds.
Refresh each leaf in ice-cold water and dry carefully on a cotton towel or
Place the spinach leaves flat on a dry surface.
Place 1 teaspoon of the cheese on one corner of the leaf and sprinkle some pepper over it.
Roll the spinach leaf into a parcel, sealing the cheese securely in the leaf.
Repeat with the remaining ingredients to make more spinach parcels.
Thread them on 4 wooden skewers and barbeque on a medium flame over a charcoal or an electric barbeque. Drizzle with some of the garlic butter while they are being grilled and serve immediately.

Chinese Barbequed Tofu

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

2 cups boiled flat noodles
1 cup tofu (bean curd/ soya paneer) cubes
2 tsp sesame seeds (til)
1 cup carrot jullienes
1 cup sliced spring onions
1 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame (til) oil
salt to taste

To Be Mixed Into A Marinade

1 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp vegetarian oyster sauce
1 tbsp finely chopped garlic (lehsun)
1/2 tsp chinese 5 spice powder
1 tsp sugar
1/2 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients

spring onion greens for garnish

Method

Marinate the tofu in the marinade for about one hour. Drain out the marinade and keep aside.
Heat the little oil on a non-stick pan and sauté the tofu cubes till they become golden brown. Drain on absorbent paper and keep aside.
Heat the remaining oil in a wok over high flame, add the sesame seeds, carrots and spring onions and sauté till the carrots are almost done.
Add the tofu, leftover marinade, soya sauce, sugar, boiled noodles and salt and mix well.
Heat for some time and serve immediately garnished with spring onion greens.

Corn on the Cob

Preparation Time: 5 mins.
Cooking Time: 15 mins.
Makes 2 cobs.
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Ingredients

2 sweet corn cobs

To be mixed together for the cumin-coriander butter
1 tbsp chopped coriander (dhania)
1 tsp roasted cumin seeds (jeera) powder
1 tsp lemon juice (optional)
2 tbsp melted butter
salt to taste

Method

Clean the corn cobs and trim the stems. Cut into 50 mm. (2") pieces.
Roast the cobs over a charcoal or an electric barbeque till they are lightly
Brush the flavoured butter on the cobs.
Serve hot.

Corn Seekh Kebab

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

1 cup boiled , peeled and mashed potatoes
1/4 cup grated sweet corn cobs
2 tbsp finely chopped spring onions whites
1 tbsp finely chopped green chillies
1 tbsp cornflour
salt to taste
1/2 tsp garam masala
2 tsp ghee
2 tsp melted butter mixed with chilli powder for brushing

Method

Combine all the ingredients, except the ghee, in a bowl and mix well. Keep aside.
Heat the ghee in a pan and add the prepared mixture and cook for 2 to 3 minutes. Allow the mixture to cool.
Divide the mixture into 4 equal portions and using a thick seekh (metal skewer), press each portion of the mixture on it with your fingers to make a 100 mm. (4") long kebab.
Brush each kebab with ½ tsp of butter and cook them over a charcoal or electric barbeque till they are evenly browned on all sides (approx. 3 to 4 minutes).
Serve hot.

Corn and Potato Kebabs

Preparation Time: 10 mins.
Cooking Time : 15 mins.
Makes 4 kebabas.
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Ingredients

1 cup boiled sweet corn kernels (makai ka dana)
1 cup potato , boiled and grated
2 tbsp chopped coriander (dhania)
2 green chillies, finely chopped
1/4 tsp garam masala
2 tsp lemon juice
2 to 3 tbsp bread crumbs
salt to taste

Other ingredients
oil for grilling

For serving

Green Chutney

Method

Combine all the ingredients in a bowl and mix well.
Divide the mixture into 4 equal portions.
Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab.
Brush each kebab generously with a little oil.
Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
Cut into pieces and serve hot with green chutney.

Continental Sizzler

Preparation Time: 30 mins
Cooking Time: 45 mins
Makes 2 servings
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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
Heat the olive oil, add the garlic and onions and sauté for 1 minute.
Add the tomatoes and wine and cook till the sauce thickens.
Add the chilli flakes, tomato purée, salt and ½ cup of water and bring to a boil.
Add the cream. Mix well and keep aside.

For the buttered rice

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

For the cheese corn balls

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

For the glazed vegetables

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.
Add the vegetables and sauté them over a slow flame for 4 to 7 minutes.
Add salt and pepper, mix well and keep aside.

How to proceed

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

Cottage Cheese Cutlets

Preparation Time: 25 mins.
Cooking Time: 30 mins.
Makes 4 cutlets.
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Ingredients

1 cup boiled and mashed potatoes
1 cup grated paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
4 to 6 green chillies, chopped
1/2 cup chopped onions
1 cup cabbage, finely chopped
3 bread slices
salt to taste

Other ingredients

1 cup plain flour (maida)
bread crumbs
oil for deep-frying

Method

Soak the bread slices in water for 2 minutes and then squeeze out the water.
Combine the potatoes, cheese, coriander, chillies, onions, cabbage, bread slices and salt and mix well.
Shape into 4 cutlets.
Mix the flour in 1 cup of water to make a smooth batter. Dip the cutlets in
Deep fry in oil, drain on absorbent paper and keep aside.
Just before you wish to serve, grill them over a charcoal or electric barbeque.
Serve hot with the barbeque sauce.

Dal Baati Churma

Preparation Time: 20 mins.
Cooking Time: 1hour
Serves 5.
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Ingredients


For the panchmel dal

1/3 cup chana dal (split Bengal gram)
1/3 cup toovar (arhar) dal
1/3 cup moong dal (split green gram)
1 tbsp urad dal (split black lentils)
1 tbsp whole moong (whole green gram)
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp garam masala
3 cloves (laung / lavang)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies, slit
a pinch of asafoetida (hing)
2 tsp dried mango powder (amchur)
2 tsp tamarind (imli) pulp
3 tbsp ghee
salt to taste

For the baatis (for 10 baatis)

1 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rava)
2 tbsp besan (Bengal gram flour)
8 tbsp milk
4 tbsp melted ghee
salt to taste

For serving

melted ghee
1 recipe churma

Method

For the panchmel dal

Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For the baatis

Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
When the baatis are done, drain and keep aside.
Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.

How to proceed

Pour hot panchmel dal over the baatis.
Serve hot with churma.

Dill Potatoes and Carrots

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

10 to 12 baby potatoes
1 to 2 carrots, peeled and sliced thickly
2 tbsp melted butter
1 tsp chopped dill (shepu / suva bhaji)
salt and black pepper (kalimirch) powder to taste

To serve

lemon wedges

Method

Boil the potatoes and carrots in salted water. Peel the potatoes and keep aside.
Combine the butter, dill, salt and pepper and mix well.
Toss the potatoes and carrots and mix well so that the butter coats the potatoes and carrots.
Thread them alternatively onto 4 skewers and grill them over a charcoal or electric barbeque till they are lightly browned.
Serve hot with lemon wedges.

Fruit and Ice-Cream Sizzler

Preparation Time: 20 mins.
Cooking Time: 5 mins.
Makes 2 sizzler.
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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
Cut the bananas lengthwise and keep aside.
Combine the brown sugar and butter and apply it generously over the bananas. Keep aside.

For the marinated fruits
Combine all the ingredients and keep aside for about one hour.

How to proceed

Heat 2 sizzler plates till they are red hot and place them on their respective wooden trays.
Place one banana piece on each side of a hot sizzler plate. Allow the pieces to char slightly.
Turn the banana pieces so as to grill the other side as well.
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.
Serve immediately topped with scoops of vanilla ice-cream.
Repeat with the remaining ingredients to make one more sizzler.

Grilled Curry Rice

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

3 cups steamed rice
1/2 cup coconut milk
1 1/2 tbsp red curry paste
1/2 cup boiled mixed vegetables
1/2 tsp grated lemon rind
1 tbsp finely chopped basil leaves
salt to taste
1 banana leaves (kele ka patta)

Method

Combine the coconut milk and red curry paste in a broad non-stick pan, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the mixed vegetables, lemon rind, and basil leaves, mix well and cook on a medium flame for 1 minute.
Add the rice and salt, mix well and cook on a medium flame for 1 minute.
Spoon this flavoured rice onto the centre of a banana leaf (kitchen foil can be used as substitute).
Fold the leaf into a square packets and tie using a string. Grill on a charcoal grill or an electric barbeque turning over from time to time until steam comes out.
Serve hot.

Grilled Eggplant Dip

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 1 servings
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Ingredients

1 large (1/2 kg.) brinjal (baingan / eggplant)
3/4 cup finely chopped tomatoes
3 tbsp finely chopped parsley
1 tsp finely grated garlic (lehsun)
1 tsp lemon juice
1/4 cup chopped onions
1 tsp cumin seeds (jeera) powder
salt to taste
oil for greasing

For Serving

pita bread or cream cracker biscuits

Method

Pierce the eggplant with a knife or fork and grease lightly with some oil.
Grill over a charcoal or electric barbeque till the insides are soft and pulpy.
Peel the skin off and discard.
Place the pulp in a bowl and mash well using a fork.
Add the tomatoes, parsley, garlic, lemon juice, onions, cumin powder and salt and mix well.
Refrigerate for at least 1 hour before serving.
Serve with pita bread or cream crackers.

Guacamole

Preparation Time: 10 mins
Makes 1 cup
Show me for cup


Ingredients

1 cup ripe avocado pulp
1/2 tbsp lemon juice
1/4 cup chopped onions
1/4 cup finely chopped tomatoes
1 green chilli , finely chopped
1 tbsp chopped coriander (dhania)
salt to taste

Method

Combine all the ingredients in a bowl and mash well using a fork.
Refrigerate till required.
Serve chilled.

Grilled Pepper Bruschetta

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

6 slices baguette (approx. 3/4" thick)
1 clove of garlic (lehsun) , grated
1 tbsp butter

For The Topping

2 tbsp onions , chopped
1/4 cup finely chopped red or yellow pepper
1/4 tsp fresh oregano
3 tbsp grated mozzrella cheese or grated cooking cheese
1 tsp butter
salt to taste

For The Garnish

1 tbsp chopped basil

Method

For the topping
Heat the olive oil in a pan, add the onions and peppers and sauté for a few minutes till they are lightly browned.
Add the oregano and salt and mix well.
Cool, add the cheese and mix again.

How to proceed

Cream the butter and garlic together and keep aside.
Apply some garlic butter onto each bread slice and grill over a charcoal or electric barbeque for 2 to 3 minutes on both sides.
Spoon the topping mixture on to each slice and grill over a slow charcoal or electric barbeque for another 2 to 3 minutes until the cheese has melted.
Serve hot garnished with basil.

Hara Bhara Kebab

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Makes 6 kebabs.
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Ingredients

2 tbsp chana dal (split Bengal gram)
12 mm. (½") piece of ginger (adrak)
2 cloves of garlic (lehsun), grated
2 green chillies, finely chopped
1/2 cup spinach (palak), blanched, drained and chopped
1/4 cup boiled green peas
1/4 cup grated paneer (cottage cheese)
1/2 tsp chaat masala
1/4 tsp garam masala
salt to taste

Other ingredients

3 tbsp whole wheat bread crumbs
1 tsp oil for cooking

Method

Pressure cook the chana dal, ginger, garlic and green chillies with ¾ cup of water for 2 to 3 whistles or until the dal is cooked. Drain out and discard any excess water.
Combine the spinach, green peas and cooked dal mixture and blend to a coarse paste without using any water.
Add the paneer, chaat masala and garam masala and mix well.
Divide the mixture into 6 equal portions and shape them into flat kebabs.
Roll the kebabs in the bread crumbs.
Heat the oil in a non-stick pan and cook the kebabs on both sides till they are golden brown in colour.
Serve hot.

Grilled Mediterranean Mushrooms

Preparation Time: 15 mins.
Cooking Time: 10 mins.
Makes 12 pieces.
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Ingredients

12 large sized button mushrooms (khumbh)

To be mixed into a filling
1 tbsp finely chopped onions
2 tbsp finely chopped olives
1/4 cup mushrooms (khumbh) stalks, finely chopped
1/2 tsp finely chopped garlic
1 tbsp celery, finely chopped
2 tbsp grated processed cheese
dried mixed herbs
salt and black pepper (kalimirch) powder to taste
1 tsp butter

Other ingredients

1 tbsp melted butter

Method

Carefully remove the stalks from the mushrooms and keep the caps aside.
Chop the stalks finely and combine them with the filling ingredients. Use
Carefully spoon the filling mixture into the mushrooms ensuring that they
Thread them on to 3 skewers and brush with a little melted butter.
Grill them over a charcoal or electric barbeque for 10 minutes or till the mushrooms are cooked and the cheese has melted.
Serve hot.

Grilled Hot-n-sweet Paneer

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

20 pieces low-fat paneer , cut into 25 mm. (1”) cubes
1/4 cup finely chopped spring onions (including greens)
1/4 cup smoked barbeque sauce
3/4 tbsp sugar substitute
1/2 tbsp chilli sauce
1 tsp lemon juice
1/2 tsp lemon rind
1/2 tbsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

For Serving

smoked barbeque sauce

Method

Combine all the ingredients in a bowl, mix well and keep aside to marinate for at least 15 minutes.
On 4 wooden skewers arrange the paneer cubes and grill them over a charcoal or electric barbecue till they are lightly browned from all sides. Serve hot smoked barbeque sauce.

Indonesian Sizzler

Preparation Time: 30 mins.
Cooking Time: 30 mins.
Makes 2 sizzlers.
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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

Heat the oil and sauté the onions and garlic till they are translucent.
Add the coconut milk, peanut butter and ½ cup water and bring to a boil.
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

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

For the noodles

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

For the crispy potatoes

Deep fry the potatoes in hot oil till they are crisp. Drain on absorbent paper and keep aside.
In a small bowl, combine the soya sauce, cornflour, sugar and salt with 1 tablespoon of water and keep aside.
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.
Top with the coriander and spring onions and keep aside.

How to proceed

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

Hare Chane Ke Kabab

Ingredients

1 cup hara chana (green chick peas)
1/4 tsp soda bi-carb
200 gms paneer (cottage cheese)
2 onions, finely chopped
1 tsp finely chopped ginger (adrak)
8 to 10 green chillies, chopped
3 tbsp chopped corriander (dhania)
1 tsp garam masala
1 tsp coriander (dhania) powder
1 tsp lemon juice
salt to taste
oil for brushing or for frying

For the skewers

onion cubes
capsicum cubes

For serving
onion rings
Mint Chutney

Method

Soak the hare chana overnight.
Next day, add the soda bi-carb and pressure cook till soft. Strain.
Mash the hare chana and paneer and mix the remaining ingredients.
Shape into round balls. Put on a skewer and interlace the kababs with onion pieces and capsicum pieces.
Cook on charcoal by brushing oil on both sides.

Italian Sizzler

Preparation Time: 15 mins.
Cooking Time: 60 mins.
Makes 2 sizzlers.
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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
Heat the oil in a pan, add the onions, garlic, mushrooms and celery and sauté till they are browned.
Add the flour and sauté for 4 to 5 minutes over a slow flame, till the flour is lightly browned.
Add salt and 3 cups of water and simmer till the sauce has thickened (approx. 10 to 15 minutes).
Add the pepper and cream and bring the sauce to a boil.
Simmer for 2 to 3 minutes and adjust the seasoning. Keep hot.
Just before serving, toss the pasta in this sauce and mix well.

For the zucchini pancakes

Combine all the ingredients together except the butter and shape into 4 pancakes, 75 mm. (3") in diameter.
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

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

For the baked potatoes

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

How to proceed

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

Kand Aur Shimla Mirch

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

1 1/2 cups kand , boiled and cubed
1 cup capsicum , cubed
1 tsp roasted cumin (jeera) powder
2 tbsp melted butter
salt to taste

For Serving

1/2 tsp chilli powder
1 to 2 tsp lemon juice
spring onion and curd dip

Method

Combine all the ingredients in a bowl and mix well.
Alternatively, thread the kand and capsicum onto skewers alternatively and grill them over a charcoal or electric barbeque till they are lightly browned.
Sprinkle with the chilli powder and lemon juice.
Serve hot with the spring onion and curd dip.

Lebanese Sizzler

Preparation Time: 20 mins.
Cooking Time: 45 mins.
Makes 2 sizzlers.
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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

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

For the vegetables in hot sauce

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

For the felafel

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

How to proceed

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

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.