Tandoori Paneer Pizza

Preparation :25 mins
Cook :4 mins
Total Time :46 mins
Servings :Makes 2 pizzas

Ingredients :

2 thin crust pizza base [175 mm. (7\")
1/2 cup pizza sauce
1/2 cup grated mozzarella cheese

For The Tandoori Paneer Topping
1 cup paneer (cottage cheese) cubes
1/4 cup onion cubes
1/4 cup capsicum cubes
1/4 cup tomato cubes (deseeded)
2 tsp oil

To Be Mixed Into A Smooth Marinade
1/2 cup thick curds (dahi)
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garlic (lehsun) paste
2 tsp butter
1 tbsp besan (bengal gram flour)
salt to taste

Method :

For the tandoori paneer topping
For the tandoori paneer topping Combine the paneer, onions, capsicum, tomatoes and the marinade in a deep bowl, toss gently and keep aside for 10 minutes.Heat the oil on a non-stick tava (griddle), add the marinated vegetables and cook on a medium flame for 3 to 4 minutes, while stirring gently and occasionally.Divide the topping into 2 equal portions and keep aside.
How to proceed
How to proceed Place a pizza base on a clean, dry surface, spread ¼ cup of pizza sauce and 1 portion of the tandoori paneer topping evenly over it.Finally sprinkle ¼ cup cheese evenly over it.Repeat steps 1 and 2 to make 1 more pizza.Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.Cut into equal wedges and serve immediately.

Spinach, Paneer and Dal Soup

Preparation :10 mins
Cook :10 mins
Total TIme :20 mins
Servings :Makes 6 servings

Ingredents :

2 cups finely chopped spinach (palak)
3/4 cup low-fat paneer (cottagte cheese) cubes
1/2 cup yellow moong dal (split yellow gram) , washed and drained
3/4 cup finely chopped onions
2 tsp low-fat butter
salt and to taste

Method :

Combine the yellow moong dal, spinach, onions and 6 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes or till moong dal turns soft.Allow it to cool completely and blend the spinach mixture (along with the water) in a mixer to a smooth purée.Transfer the purée into a deep non-stick pan, add the butter, salt, pepper and paneer, mix well and bring to a boil.Serve hot.

Mini Sabudana Thalipeeth

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings

Ingredients

1 cup soaked sago (sabudana)
1 cup grated potatoes
1/2 tsp cumin seeds (jeera)
1 cup chilli powder
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste.
ghee for cooking as required

Method

Mix all the above ingredients nicely and knead well, using a little water if required.Divide the mixture into 4 to 5 portions.Take a tava, and grease it with 1 tsp. Ghee.Then, take one portion of the sago mixture and flatten it with your hand till it becomes a small size.Cook on medium flame on both sides till golden brown in colour.Repeat with all the other portions.Serve with curd or thecha and enjoy!"}]

Rice Vadagam

Preparation:015 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings

Ingredients

1 cup leftover rice (chawal)
10 small sized onions , finely chopped
2 to 3 green chillies , finely chopped
salt to taste
oil for deep frying

Method

Blend the rice and make it as a smooth paste.Add the onions and green chillies to the rice and mix well.Add the salt and mix well.Divide the mixture into equal sized balls and spread on a cloth to dry.Heat the oil in a kadhai and deep fry the balls till they turn golden brown in colour from all the sides.Serve hot. .

Gobi ka Paratha

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 5 parathas

Ingredients

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Stuffing
2 cups grated cauliflower
salt to taste
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
1/2 tbsp chopped coriander (dhania)
2 chopped green chillies
1 chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method

For the dough
For the doughCombine the whole wheat flour, salt and oil in a bowl and using enough water knead a soft dough.Divide the dough in to 5 equal portions and keep aside.
For the stuffing
For the stuffingCombine the cauliflower and little salt in a bowl, mix well and keep aside for 10 minutes.Squeeze and remove the excess water from the cauliflower and add the coriander powder, cumin seeds powder, chilli powder, coriander, green chillies, onions, ginger-garlic paste and salt and mix well.Divide the stuffing into 5 equal portions and keep aside.
How to proceed
How to proceedRoll out one portion of the dough into a 75 mm. (3\") diameter circle.Place a portion of the stuffing and fold the edges of the dough over the stuffing.Pinch the edges together to seal the stuffing in.Flatten the dough and roll out again into 100 mm. (4\") diameter circle using little flour for rolling.Cook on tava over a medium flame using little ghee till brown spots appear on both sides.Repeat for the remaining dough and the stuffing to make 4 more parathas.Serve hot with curds.

Paneer Mango Kathi Roll

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 8 servings

Ingredients

For The Rotis
1 cup whole wheat flour (gehun ka atta)
salt to taste
2 tsp roasted crushed cumin seeds (jeera)
2 tsp roasted crushed peppercorns (kalimirch)
2 tsp ghee

For The Filling
1/2 cup finely chopped paneer (cottage cheese)
2 tbsp chopped capsicum
2 tsp olive oil
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp cumin seeds (jeera)
salt to taste

For The Salad
1/4 cup thin cucumber strips
1/4 cup thin carrot strips

To Be Mixed Together For The Spread
1/2 cup thick mango pulp
1/2 tsp powdered sugar

For The Garnish
4 tbsp grated paneer (cottage cheese)

Method

For the rotis
For the rotisCombine all the ingredients and knead a soft dough using water.Keep aside for 10 minutes and divide the dough into 8 equal portions.Roll out each portion into 6\" rotis and roast it well on both the sides on tava using little ghee.Keep aside.
For the filling
For the fillingHeat oil in a pan and add the cumin seeds.When the seeds crackle, add the paneer and capsicum and saute for 1 minute.Add the kasuri methi and salt, mix well and keep aside.
For the salad
For the saladCombine the carrots and cucumber and toss well.Refrigerate till use.
How to proceed
How to proceedKeep roti flat on a clean dry plate.Apply 1 tbs of mango spread.Place 2 tbsp of filling in the centre and dot with 1 tsp mango spread.Place cucumber and carrot crisp strips on it and wrap this well from all the four sides and press it well.Garnish it with paneer and serve immediately.

Gongura Chutney

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 3 servings

Ingredients

2 cups chopped gongura leaves (ambada)
salt to taste
1 tbsp roasted and powdered peanuts
2 tsp sugar
1/2 tsp coriander (dhania) powder
1/4 tsp chilli powder
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)

Method

Heatht eh oil in a kadhai and add the mustard seed.When the seeds crackle, add the turmeric powder, asafoetida and gongura leaves and stir continuously for 2 minutes.Add the salt sugar,coriander and cumin seeds powder, peanut powder and chilli powder, mix well and cook for 2 minutes.Trasnfer in a bowl and serve hot with rotis or parathas.

Pathiri - Rice Chapathi

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 8 to 10 pathiris

Ingredients

1 cup rice flour (chawal ka atta)
2 cups water
2 tsp ghee
salt to taste

Method

Boil the 2 cups of water and once water comes to a boil, remove half a cup of water and keep side.Add salt and ghee, mix well and add the rice flour, while stirring continuously, till it becomes thick and turns into a soft dough.Remove from the flame and keep aside.When still warm, knead again with hands, applying little oil in your palms.Divide the dough into small balls and roll them into small chapatis using some rice flour.Heat a dosa-pan, place the pathiri and cook each pathiri on both side of the pathiri on high heat for about 30 seconds.Lower the flame and flip the pathiri to cook on both sides.The pathiri has to puff up little and that is the indication that it is cooked.Serve hot pathiris with vegetable stew or spicy chicken curry.

Basil Rava Idli

Preparation:40 mins
Cook: 20 mins
Total Time: 601 hours
Servings: Makes 4 servings

Ingredients

1 cup semolina (rava)
1/2 cup beaten curds (dahi)
2 tbsp chopped coriander (dhania)
1/4 cup finely chooped basil
salt to taste
2 tsp fruit salt

For The Tempering
1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
2 tsp urad dal (split black lentils)
2 tbsp chopped cashewnuts (kaju)
1 tbsp raisins (kismis)
1/4 tsp asafoetida (hing)

To Serve
fresh coconut chutney
sambhar

Method

Combine the semolina, curds and enough water in a bowl and mix well.Add the basil and coriander, mix well and keep aside for at least half an hour.Grease the idli moulds with ghee. Keep aside.Heat the ghee in a small pan and add the mustard seeds.When the seeds crackle, add the cumin seeds, urad dal, cahsew, asafoetida and raisin and saute till the dal turns golden brown.Add this tempering to the batter and mix well.Just before making, add 1 tsp fruit salt and mix gently.Pour spoonful of batter into the moulds and steam in an idli steamer for 20 minutes or till idlis are cooked.Cool and serve immediately garnished with basil and with chutney and sambhar.Repeat with the remaining batter and fruit salt to make more idlis.

Tangy Amla Chilli Achaar

Preparation:15 mins
Cook: 05 mins
Total Time: 20 mins
Servings: Makes 4 servings

Ingredients

1/2 cup grated amla (indian gooseberries)
1/2 cup finely chopped red chillies
2 tbsp finely chopped ginger (adrak)
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp crushed fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson) powder
1 tsp nigella seeds (kalonji)
1 pinch asafoetida (hing)
1 tsp garam masala
salt to taste
1 tsp vinegar
1 tbsp mustard (rai / sarson) oil

Method

Squeeze excess water from amla and keep aside.Heat oil in a pan and add the asafoetida and remainig spices and saute well.Remove from the flame and add the amla, red chilli and ginger and mix well.Add the vinegar and salt and mix well.Fill in a glass jar and keep under sun for 2 days.Use as required.

Dalia and Oats Balls

Preparation:50 mins
Cook: 10 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings

Ingredients

1 cup broken wheat (dalia)
1/2 cup quick cooking rolled oats
1/4 cup besan (bengal gram flour)
1 tbsp turmeric powder (haldi)
1 1/2 tbsp green chilli paste
1/2 tbsp ginger (adrak) paste
1 1/2 tbsp garlic (lehsun) paste
1 tbsp garam masala
2 tbsp chopped fenugreek (methi)
2 tbsp chopped coriander (dhania)
salt to taste
2 tbsp sesame seeds (til)
6-8 curry leaves (kadi patta)
water as required
1/2 tsp lemon juice
1/2 tbsp baking soda
oil for cooking

Method

Firstly steam daliya into cooker up to 3 whistle so that daliya becomes very soft and then let it coolDry roast oats and chane ka atta till it turns light pinkIn a boul mix dalia , oats , chane ka atta , ginger paste , garlic paste , green chilly paste , turmeric , garam masala ,finely chopped meethi leaves , salt to taste and lemon and baking soda.Prepare the dough with by adding water slowly (just like the dough of parathas)and let it rest for 5-10 mins.Make small small balls of the dough (apply little oil to hand so that dough does not stick to the hands) and put it in the steamer and cook it for 10-15 mins.Take oil in a pan , put curry leaves and sesame seeds and let it crackle.Now add all the balls in the pan and mix it properly.Grarnish it with coriender leaves.

Mint-o-grapes Cooler

Preparation :15 mins
Cook :0 mins
Total TIme :15 mins
Servings :Makes 2 serving

Ingredents :

250 gms green grapes , washed and cleaned
1 cup finely chopped fresh mint leaves (phudina) leaves
1 amla (indian gooseberries) , chopped
5-7 tulsi (indian basil) leaves
1/2 cup water
3/4 cup crushed ice

Method :

Combine all the ingredients in mixer and blend till smoothStrain the juice using strainer and pour in tall juice glasses. Serve immediately.