Gobhi Paneer Palak Parathas

Preparation :20 mins
Cook :15 mins
Total Time :35 mins
Servings :Makes 8 parathas

Ingredients :

For The Dough
3/4 cup plain flour (maida)
3/4 cup whole wheat flour (gehun ka atta)
1/2 cup chopped spinach (palak)
1/2 tsp lemon juice
1/2 tsp oil
salt to taste

To Be Mixed Into A Stuffing
1 cup grated cauliflower
1 cup crumbled paneer (cottage cheese)
1/4 cup chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
salt to taste

Other Ingredients
2 tsp oil for cooking

Method :

For the dough
For the dough Combine the spinach and lemon juice along with ¼ cup of water and blend in a mixer to a smooth puree.Sieve the flours with the salt. Add the ghee and mix well.Add the spinach puree and knead to a semi-soft dough by using enough water.
How to proceed
How to proceed Divide the dough and stuffing into 8 equal portions.Roll out one portion of the dough into a 75 mm. (3\") diameter circle and put one portion of the stuffing in the centre.Seal the edges and roll out again into a thick paratha of 125 mm. (5\") diameter.Heat a non-stick tava (griddle) and cook on a medium flame using ¼ tsp of oil till it turns brown in colour from both the sides.Repeat with the remaining dough portions and stuffing to make 3 more parathas. Serve hot with fresh curds.

Milano Minestrone

Preparation :10 mins
Cook :14 mins
Total TIme :24 mins
Servings :Makes 6 servings

Ingredents :

1/4 cup whole wheat penne
1 tsp dried oregano
1 1/2 tsp oil
2 tbsp finely chopped onions
2 bayleaves
1 1/2 cups finely chopped carrots
2 tbsp finely chopped cauliflower
2 tbsp green peas
3/4 cup peeled and finely chopped potatoes
3 tbsp finely chopped cabbage
1 tbsp cornflour dissolved in
1/2 cup of water
2 tbsp chopped tomatoes
4 tbsp fresh tomato purée
salt and to taste

For The Garnish
2 tbsp finely chopped parsley

Method :

Heat the oil in a deep non-stick pan, add the onions and bayleaves and sauté on a medium flame for 30 seconds.Add the carrots, cauliflower, green peas and 5 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the potatoes, cabbage and whole wheat penne, mix well and cook on a medium flame for 7 to 8 minutes till the vegetables are tender, while stirring occasionally.Add the cornflour-water mixture, tomatoes, tomato purée, oregano, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Serve hot garnished with parsley.

Anarsa Snack

Preparation:null
Cook: 20 mins
Total Time: 20 mins
Servings: Makes 5 to 6 servings

Ingredients

1 cup rice (chawal)
1 cup grated jaggery (gur)
1 tsp ghee
poppy seeds (khus-khus) for sprinkling
ghee for deep frying

Method

Clean, wash and soak the rice in enough water for 3 days, changing the water every day.On the fourth day , drain and spread them on a cloth to dry them completely.Blend in a mixer to a smooth powder.Add the jaggery and 1 tsp ghee in the rice flour, mix well and knead into a hard dough without adding water.Cover and keep in an air-tight container for 7 days.Divide the dough into 7 equal portions and shape them into small round flat balls.Spread the poppy seeds on a clean dry surface roll out each portion into a small puri on the surface of poppy seeds.Heat the ghee in a kadhai and deep fry the puris till they turn golden brown and crisp.Drain on an absorbent paper and serve.

Shrikhand

Preparation:3 hours
Cook: nil
Total Time: 1803 hours
Servings:

Ingredients

1 kg thick curd (dahi)
3/4 cup powdered sugar
a few strands of saffron (kesar) strands
1 tbsp warm milk
2 tsp cardamom (elaichi) powder
almond (badam) slivers and pistachio slivers for garnishing

Method

Hang the curds in a muslin cloth in a cool place for about 3 hours, until the whey has drained off. Rub saffron into the warm milk until it dissolves.Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.Place in the refrigerator.Garnish and serve cold either as dessert or with puris.

Nuts Jaggary Pieces

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 10 to 15 pieces

Ingredients

1 kg jaggary , chopped
2 tbsp besan (bengal gram flour)
2 tbsp roasted fennel seeds (saunf)
1 tbsp sesame seeds (til)
1/2 cup grated coconut
1 tsp cardamoms
101-5 peppercorns (kalimirch)
10 tsp ghee
1 cup roasted peanuts

Method

Place a heavy pan on gas stove.Place jaggery pieces and cook properly till jaggery melts completely.3. Cook it 3-4 minutes.Add fennel seeds,cardamom seeds and cook for 3 minutes.Add peanuts, sesame seeds and ghee, cook for 3-4 minutes.Add grated coconut, gram floor, stir for 2-3 minutes.Take 2 full size plate or tray and grease it with ghee.Place melted jaggery in the plate.Garnish it with grated coconut and fennel seeds.It become set in 2-3 minute.Cut it in pieces and leave aside.After 10 minutes remove the jaggery pieces from the plate.Serve it as mouth freshener or sweet dish.

Raw Banana with Coriander – Southy Style

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 1 to 2 servings

Ingredients

2 raw banana
1 cup coriander (dhania)
2\" ginger (adrak)
2 green chillies
1/4 tsp turmeric powder (haldi)
salt to taste
2 tsp oil
1/2 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)

For Serving
steamed rice (chawal)

Method

Remove the skin and cut the ends of the banana, chop into a small cubes.Soak them in water until needed, to avoid blackening.Grind the coriander, ginger, green chillies, turmeric powder and salt into coarse paste, using little water. Keep aside.Heat the oil in a pan, add the urad dal, mustard seeds, cumin seeds and asafoetida.When dal changes colour, add the banana, prepared coriander paste and 1/2 cup water, mix well.Cover and cook on a slow flame until the banana is soft.Uncover and stir fry to remove any excess moisture.Serve hot with steamed rice.

Sweet and Tangy Kairi Sambhar

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings

Ingredients

To Be Grounded Into A Powder
1 tbsp coriander (dhania) seeds , roasted in ghee
4 to 5 whole dry kashmiri red chillies , roasted in ghee

For The Sambhar
2 to 3 raw mango , peeled and diced
2 tbsp toovar (arhar) dal
3 tbsp yellow moong dal (split yellow gram)
1/4 tsp turmeric powder (haldi)
2 drumsticks (saijan ki phalli / saragavo)
1/2 cup green peas
salt to taste
4 to 5 green chillies , finely chopped
of ginger (adrak) , crushed
1 tbsp jaggery (gur)

Other Ingredients
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
a few curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tsp coriander (dhania) for garnishing

Method

For the sambhar
For the sambharHeat a little water in a pressure cooker and cook the mangoes for one whistle.Allow the stream to escape before opening the lid and mash the mangoes lightly, adding a little water.In the same pressure cooker, add both the dals, add the turmeric and cook for 2 to3 whistles. Allow the steam to escape before opening the lid and keep aside.Combine the drumsticks and green peas in a deep pan and cook on a medium flame will half done.Add the salt, green chillies, crushed ginger and the raw mango pulp, mix well and let it boil for 3 minutes.Add the cooked dal and jaggery and mix well. Cook on a medium flame for 3 minutes.Add the prepared powder to the sambhar and mix well and simmer for 3 to 4 minutes.
How to proceed
How to proceedHeat the oil in a kadhai, add the mustard seeds and fenugreek seeds. When the seeds crackle, add the curry leaves and asafoetida and mix well.Pour this tempering over the sambhar and mix well.Serve hot garnished with coriander.

Aval Payasam

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings

Ingredients

4 tbsp beaten rice (poha)
4 tbsp ghee
1 cup sugar
3 cups milk
1 cup condensed milk
a pinch of saffron (kesar) strands soaked in milk
1/4 tsp cardamom (elaichi) powder

For The Garnish
5 to 10 chopped cashewnuts (kaju)
5 to 10 raisins (kismis)

Method

Heat the ghee in a pressure cooker, add the poha and saute till they turn pink in colour.Add sufficient milk to it, mix well and pressure cook for 5 minutes.Meanwhile, add the sugar in remaining milk and boil till the sugar dissolves completely.Add all the ingredients except condensed milk slowly and mix well.When the mixture becomes thick, cool slightly and add condensed milk and mix well.Serve warm garnished with cashewnuts andand raisins.

Dhokla Satay Sticks

Preparation:15 mins
Cook: 0 mins
Total Time: 15 mins
Servings: Makes 4 to 6 servings

Ingredients

12 dhokla , cut into 2\" pieces
12 canned pineapple pieces , 2\" pieces
12 cucumber slices
12 carrot slices , parboiled
2 tbsp olive oil
2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp freshly ground black pepper powder

For The Garnish
chopped spring onions

Method

Heat 1 tbsp oil in a small pan and add the cumin seeds.When the seeds crackle, add the asafoetida and saute for 10 seconds.Pour this tempering to the dhokla pieces and toss well. Keep aside.Heat the remaining oil in a small pan, add the cucumber and carrot and saute for 2 minutes.Add the salt and kasuri methi, mix well and saute for 1/2 a minute and keep aside.Add little salt and pepper to pineapple pieces, mix well and keep aside.To assemble, take some satay sticks and pierce one dhokla piece followed by a pineapple, cucumber and carrot, repeat the sequence as per the stick length.Garnish with spring onions and serve immediately.

Rossogulla

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

Ingredients

8 cups (200 ml cup) milk
1/2 tsp plain flour (maida)
3 cups ( 200 gm cup) sugar
8 cups (200 gm cup) water
1 pinch baking soda
1/6th cup vinegar
rose essence a few drops

Method

Boil the milk.remove the cream which is formed on the top. turn off the gas and add vinegar, stir.When the milk curdles & water is seperated, sprinkle little cold water and keep aside for 5 mts.remove the bubbles which are formed and wash well with the cold tap water the paneer, drain and tie in a muslin cloth until the moisture is evaporated completely.If u find execess moistness squees the water by hand or by any paper napkin.Take a flat tray, put the paneer, add the soda and maida to it knead for 15mts in hand until it becomes soft and u can feel the oil in yr hand. make balls close it with a wet cloth.Sugar syrup:1.take a vessel pour 2 cups of water and 2 cups of the sugar boil 5 mts, add rose essence and remove from fire. cool it. this can be prepared the previous day too.2.in the same vessel take remaining 6cups of water and 1cup of sugar boil in a high flame.put the paneer balls, close the lid and cook on a very high flame for 30 mts. Pour the cooked paneer balls to the first sugar syrup prepared. serve after 30 mts.

Alu Methi

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings

Ingredients

4 boiled and chopped potatoes
2 cups chopped fenugreek (methi) leaves
2 chopped tomatoes
2 to whole dry kashmiri red chillies
1 slit green chilli
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/4 tsp chilli powder
2 tsp oil
1 tsp salt or to taste

Method

Heat the oil in a non stick pan or wok, add the cumin seeds and let it crackle.Add 1/2 tsp of hing, dry red chillies and saute for 1 minute.Add the potatoes and saute for 5 to 6 minutes till the potatoes are fried.Add the tomatoes and the green chillies and saute for 2 minutes.Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Add methi leaves and saute for 1 minute till the masala is mixed well.Cover the pan or wok with a lid and let it cook on a slow flame for 4 to 5 minutes.Serve hot with rotis or phulkas.

Spicy Punjabi Dum Aloo

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings

Ingredients

500 gms baby potatoes
oil for deep frying
2 onions , roughly chopped
5 garlic (lehsun) cloves
1/2 tsp turmeric powder (haldi)
7 cashewnuts (kaju)
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) seeds powder
10 peppercorns (kalimirch)
10 almonds (badam)
salt to taste
garam masala to taste
3 to 4 cardamoms
200 gms curds (dahi)
2 tbsp oil
chopped coriander (dhania) for garnishing

Method

Peel the potatoes; prick them with a knife and deep fry in oil.Drain on an absorbent paper and keep aside.Combine the onions and cashewnuts and blend in a mixer to a smooth paste.Heat 2 tbsp oil in a kadhai, add the paste and saute for 2 minutes.Add the remaining ingredients and cook for 5 minutes.Add the potatoes and simmer for 2 minutes.Serve hot garnished with coriander.

Rajma Cutlets

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 8 cutlets

Ingredients

150 gms boiled rajma (kidney beans) , soaked over night
1/2 tsp chopped green chillies
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
salt to taste
1/4 cup chopped coriander (dhania)
1/2 cup corn (makai ke dane) starch
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
oil for deep-frying

For The Garnishing
2 tsp grated carrot
2 tsp grated red capsicums
2 tsp grated beetroots

For Serving
tomato sauce

Method

Drain the rajma completely and mash it thoroughly.Combine all the ingredients and the rajma in a bowl and mix well to smooth mixture.Divide the mixture into 8 equal portions.Roll into a bowl and flatten it little.Heat the oil in a kadhai and deep-fry the cutlets till it turns to golden brown in colour from both the sides.Remove on absorbent paper, sprinkle cumin seeds powder and chaat masala on the cutlets.Serve hot, garnish with carrot, beetroot and capsicum and serve with tomato sauce or chutney of your choice.
Tip
TipIf the cutlet opens up, add a little more corn flour and knead the mixture well.

Ginger Surprise

Preparation :20 mins
Cook :nil
Total TIme :20 mins
Servings :

Ingredents :

4 glasses of sweet lime (mosambi) juice
4 tbsp chopped oranges
4 tbsp chopped pineapple
a small piece of ginger (adrak)

Method :

Crush the ginger and put in 1/4 cup water for sometime.Then sieve it.Add the sieved liquid to the lime sharbat.In a glass add orange and pineapple pieces and top with lime sharbat.Serve garnished with mint leaves.