Tomato noodle soup

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

Ingredents :

3 large boiled tomatoes
1 tbspn butter
A little chopped green chilly - 1/4 spoon
Sugar-1&1/2 spoons
4 spoons crushed noodles
2 spoons finely chopped spring onionginger paste -
1/4 spoonsalt as per taste
Corn flour - 1 spoon

Method :

1.peel off the skin of the tomatoes. 2.in a mixie add tomatoes and chilly and make a fine paste. 3.in a kadai add 1 tbspn. butter. 4.to this add the tomato paste. boil till red color is obtained. 5.then add sugar, chopped spring onions, ginger paste and noodles. 6.when the noodles are par boiled add corn flour paste. add salt & serve hot.

Spicy Mushroom Soup

Preparation :20 mins
Cook :15 mins
Total TIme :35 mins
Servings :Makes 2 to 4 servings

Ingredents :

9-10 medium mushrooms (khumbh) , chopped
5 cups vegetable stock
1/4 cup finely chopped carrots
1/3 cup cauliflower finely chopped
1/3 cup finely chopped cabbage
1/2 finely chopped capsicum
2 tbsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions
1 tbsp oil
1 tsp butter
1 tbsp chillies in vinegar
2 tbsp soy sauce
3 tbsp cornflour , mixed with 1/2 cup vegetable stock
salt to taste
a pinch of sugar
freshly ground black pepper (kalimirch) to taste

Method :

First heat the oil and butter in a pan on a high flame.Add the garlic and saute for sometime.Add mushrooms, capsicum and cook for 3-4 minutes on a high flame.Add all vegetables mentioned in ingredients and saute well.Add the vegetable stock in pan and keep the pan in medium flame for some time so that all vegetables are properly boiled.Add salt, soya sauce, chilli with vinegar, sugar, spring onion.Add the cornflour paste and pepper powder, mix well and boil for 1 minute.Turn off the flame and serve the soup hot with chilli in vinegar and soya sauce.

Paneer Balls

Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 3 to 4 servings 2-3 pieces

Ingredients

250 gms paneer (cottage cheese)
salt to taste
6 to chopped green chillies
1 cup chopped coriander (dhania)
oil for frying

Method

Combine all the ingredients in a bowl and mix well.Make small balls and keep aside.Heat the oil in a kadhai and deep fry till they turn golden brown and crisp.Serve hot.

Green Potato Curry

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 to 4 servings

Ingredients

5 boiled potatoes , chopped
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 cup chopped coriander (dhania)
2 to 4 green chillies
salt to taste
2 onion , chopped

Method

Combine the coriander and green chillies and blend in a mixer into a smooth paste adding very little water. Keep aside.Heat the oil in a thick bottomed pan and add the mustard seeds, cumin seeds and curry leaves. .When the seeds crackle, add the onions and very little salt and let it fry for few minutes until slightly brown. .Add the potato cubes and mix everything well and saute for few minutes.Add the coriander and green chilli paste and mix everything well,so that all the potatoes are nicely coated with the paste. Reduce the flame and fry the potatoes for at least 10 minutes mixing frequently. .Serve hot.

Jain Special- Kele Ke Kofte

Preparation:25 mins
Cook: 20 mins
Total Time: 45 mins
Servings: Makes 4 to 5 servings

Ingredients

For The Koftas
1/4 tsp chopped ginger (adrak)
1/4 tsp slit green chillies , chopped
1/4 tsp cumin seeds (jeera)
6 raw bananas , boiled
1/4 tsp asafoetida (hing)
1/4 tsp garam masala
salt to taste

For Gravy
1/4 tsp cumin seeds (jeera)
250 gms beaten curds (dahi)
1/4 tsp asafoetida (hing)
1/4 tsp chopped ginger (adrak)
1/4 tsp slit green chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/4 tsp red chilli powder
3 to 4 cloves (laung / lavang)
4 bay leaves
2 tbsp oil

Method

For the kofte
For the koftePeel and mash the bananas.Add all the ingredients and mix well.Divide the mixture into small equal sized balls.Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.Drain on an absorbent paper and keep aside.
For the gravy
For the gravyHeat the oil in a deep pan and add the cloves and cumin seeds.When the seeds crackle, add the asafeotida, bay leaf, ginger and green chilli, beaten curd, garam masala, red chilli powder, turmeric and 50 ml water, mix well and cook on a medium flame for 2 minutes or till the gravy is cooked.
How to proceed
How to proceedAdd the koftas and simmer for a few minutes.Garnish with coriander and serve hot.

Faraali Buckwheat Dhokla

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

Ingredients

For The Dhoklas
2 cups buckwheat (kutto or kutti no daro)
2 tbsp curds (dahi)
salt to taste
3 tsp ginger-green chilli paste
1 tsp freshly ground black pepper powder
2 tsp roasted and powdered peanuts
2 tsp roasted and powdered sesame seeds (til)
3/4 cup chopped coriander (dhania)
1 tbsp waterchestnut (shingoda) flour
2 tsp oil

For The Coriander Dip
2 cups curds (dahi)
salt to taste
1 cup chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp powdered peanuts
1 tsp roasted and chopped cashewnut

For The Garnish
chopped mint
paneer (cottage cheese) , mashed

Method

For the dhoklas
For the dhoklasDry roast the buckwheat and add the curds, salt,oil, shingara flour and mix well. cover and keep aside for 6 to 7 hours. Blend in a mixer to a smooth paste.Add the coriander, pepper powder, ginger-green chilli paste, peanuts powder and sesame seeds powder and mxi well.Grease a dhokla plate and pre-heat it for 8 minutes.Pour dhokla batter.Steam it for 12 to 15 minutes.Cool it. Cut into desired shapes.
For coriander dip –
For coriander dip –In a grinder , combine the curd, coriander, salt, green chilli, peanuts powder and blend into a smooth paste.Add the cashewnuts and mix well.Serve dhoklas with this dip.Garnish with mint and paneer.

Healthy Tiffin Salad

Preparation:5 mins
Cook: 1 mins
Total Time: 6 mins
Servings: Makes 1 to 2 servings

Ingredients

1/4 cup tomatoes julienne
1/4 cup cucumber julienne
1/2 pomegranate (anar)
2-5 mint
4-5 green olives
1/2 tbsp cumin seeds (jeera) powder
1/4 tbsp freshly ground black pepper (kalimirch)
1/4 tbsp lemon juice
1/4 tbsp salt
chopped coriander (dhania) for garnishing

Method

Take a bowlCombine the tomatoes, cucumber, green olives, pomegranate and mint and mix well.Add salt, cumin seeds powder,pepper,lemon juice, mix well.Sprinkle coriander and serve.

Tamatar Masala Puri

Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings

Ingredients

2 cups whole wheat flour (gehun ka atta)
1/2 cup semolina (rava)
1 cup tomato juice
salt to taste
1 tsp roasted and crushed coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tbsp dried fenugreek leaves (kasuri methi)
1/2 tbsp chilli powder
1/2 tsp garam masala
1/2 tsp carom seeds (ajwain)
1/2 tsp nigella seeds (kalonji)
2 tbsp curds (dahi)
salt to taste
oil for deep frying

Method

Combine the whole wheat flour, semolina, salt ,crushed coriander seeds, cumin powder, kasuri methi ,carom seeds, kalonji ,garam masala ,curds and 2tbsp of oil, mix well and knead into a stiff dough with fresh tomato juice (use water if requied but i did not use).Rest dough 10 to 15 min.Make small balls and roll like puri then deep fry till golden colour.Serve with yogurt.

Faraali Grated Potato

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings

Ingredients

2 cups grated potatoes
2 chopped green chillies
ghee
salt to taste
1 tsp cumin seeds (jeera)
1 tbsp powdered peanuts

Method

Take a kadhai and put ghee in it.When it becomes hot, add cumin seeds and green chilis.Put grated potato, salt and cook till done (10-12 minutes)Add groundnut powder and cook for 2 minutes.Serve steaming hot.

Papad in Curd Curry

Preparation:2 mins
Cook: 5 mins
Total Time: 7 mins
Servings: Makes 3 to 4 servings

Ingredients

3 to 4 papad
1 cup curds (dahi)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp chilli powder
1/2 tsp coriander (dhania) powder
salt to taste

Method

Roast the papads and keep them aside.Now in a small bowl put the turmeric, red chilli and coriander powder and some water and mix well to form a liquid paste.Now in a cooking pan, heat some oil and add the cumin seeds.Once the seeds splatter add the paste and fry it till the paste leaves oil.Add the water and let it boil and once the curry comes to boil, crush the papads into medium pieces and add it to the curry.Let it boil it for 2 minutes.Now beat the yogurt into a smooth consistency and add it to the curry.Add salt and while stirring continuously let the curry boil for 3-4 min.Serve hot.

Pineapple Gojju

Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 10 to 12 servings

Ingredients

For The Tempering
2 tsp oil
2 tsp mustard seeds ( rai / sarson)
8 to 10 curry leaves (kadi patta)

To Be Grounded Into A Paste
2 tsp roasted urad dal (split black lentils)
2 tsp roasted cumin seeds (jeera)
6 to 7 roasted fenugreek (methi) seeds
3 tsp roasted sesame seeds (til)
6-7 whole dry kashmiri red chilli
1/2 cup desiccated coconut
2 tbsp tamarind (imli) pulp
water as required

Other Ingredients
1 cup chopped pineapple
1/2 tsp asafoetida (hing)
1 cup grated jaggery (gur)
salt to taste

Method

Add oil to a pan and add mustard seeds and once it splutters, add the pineapple.Sprinkle water and close the lid and cook till soft on a low flame.Once the pineapple is cooked, add the prepared ground paste and mix well. If the gravy is too thick, add water.Finally add the other ingredients mix well and simmer on a low flame for 10 minutes.You can adjust the quantity of jaggery and red chillies according to your taste.

Aloo ki Kadhi Recipe

Preparation:25 mins
Cook: 15 mins
Total Time: 40 mins
Servings: Makes 4 serving

Ingredients

For The Pakodas
1/2 kg potatoes , boiled , peeled and smoothly mashed
2 tsp rock salt (sendha namak)
1/4 tsp chilli powder
1/2 cup water chestnut (shingoda) flour
oil for deep frying

For The Aloo Kadhi
1/2 cup sour curds (khatta dahi)
a few curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies
1 tbsp chopped ginger (adrak)
1/2 tsp coriander (dhania) powder
4 cups water

Garnish For The Aloo Kadhi
chopped coriander (dhania)

Method

For the pakodas
For the pakodasTo make pakodas for the aloo kadhi recipe, combine the potatoes, 1/2 tsp salt, chilli powder and water chestnut flour in a deep bowl into a thick batter.Put aside 1/4 of the batter to thicken the kadhi.Heat oil till a drop of batter dropped in comes up at once.From the remaing 3/4 batter, drop spoonfuls of the batter into oil, lower the flame and fry to a golden colour.Drain on an absorbent paper and keep aside.
**for the aloo kadhi
**for the aloo kadhiTo make the aloo kadhi recipe, combine the yoghurt with 1/4 of the pakoda batter kept aside, make a smooth paste and add water.In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies. When slightly darkened, add ginger and saute little.Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit, stirring continuously to avoid scorching.Add the aloo pakoras, simmer for a couple of minutes more and serve the aloo ki kadhi hot, garnished with coriander leaves.