Pasta Salad

Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 4 servings

Ingredients :

1 1/4 cups cooked fusilli
1/4 cup blanched , peeled and chopped tomatoes
1/4 cup finely chopped walnuts (akhrot)
2 tbsp finely chopped black olives
1 processed cheese cube , cut into 6 pieces

To Be Mixed Together Into A Basil Vinaigrette
1 1/2 tbsp olive oil
2 tbsp chopped fresh basil
1 tsp finely chopped garlic (lehsun)
1/2 tbsp lemon juice
salt and to taste

Method :

Combine the fusilli, tomatoes, walnuts, olives, prepared basil vinaigrette and salt and toss well.
Add the cheese cubes and mix lightly.
Refrigerate for 1 hour and serve chilled.

Tofu Sprouts and Vegetable Soup

Preparation :null
Cook :null
Total TIme :0 mins
Servings :Makes 4 servings

Ingredents :

For the croutons
1 slice of bread
oil for deep-frying

Other ingredients
1/2 tsp garlic (lehsun)
1/2 tsp dry red chilli flakes (paprika)
2 tsp oil
1/4 cup finely chopped onions
2 tbsp chopped carrots
2 tbsp sliced baby corn
4 cups Vegetable Stock
1/4 cup tofu (bean curd/ soya paneer) cubes
1/2 cup bean sprouts (readily available in the market)
salt to taste

Method :

Main Procedure
For the croutons
For the croutonsCut and discard the sides of the bread slice. Cut the bread slice into 10 mm. (1 cm.) cubes. Heat the oil in a kadhai and deep-fry the bread cubes till they are golden brown. Drain on absorbent paper and keep aside.
How to proceed
How to proceedPound the garlic and chilli flakes in a mortar and pestle (khalbatta) to a coarse paste. Keep aside. Heat the oil in a deep pan, add the onions and sauté for 5 minutes.Add the carrots, baby corn and vegetable stock and simmer for 5 to 7 minutes.Add the tofu, bean sprouts and salt, mix well and simmer for another 2 to 3 minutes.Top with bread croutons and serve hot.

Mint Paneer Paratha

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 to 6 servings

Ingredients

250 gms paneer (cottage cheese)
2 tbsp chopped mint leaves (phudina)
250 gms whole wheat flour (gehun ka atta)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
3/4 tsp salt
2 tbsp spoon butter
1/2 cup green chutney
1/2 cup tomato ketchup

Method

Mash paneer well and add the mint, mix well and keep aside.Add the flour, salt and chilli powder, mix well and add the cumin seeds powder.Mix well and knead into a smooth dough using enough water.Keep for 10 minutes.Make 12 equal balls of the dough and roll each into parathas of 5\" diameter.Make all triangle parathas.Serve hot with chutney and sauce.

Moong Daal Khandvi

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 25 to 30 pieces

Ingredients

3/4 cup besan (bengal gram flour)
3/4 cup fresh curds (dahi)
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste

For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
4 whole dry kashmiri red chillies
2 tbsp oil

For The Garnish
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)

Method

Combine the besan, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and whisk well to make a smooth paste.Transfer into a non-stick pan and cook on a slow flame, while stirring constantly so that lumps do not form.Cook till the batter becomes thick.Grease the reverse side of 3 or 4 thalis and spread the mixture as thinly as possible with your hands or a rubber spatula on the greased surface while the batter is still hot.Cool and roll up carefully, like a swiss roll.Repeat with the other thalis and cut each roll into 25 mm. (1\") pieces out of each big roll to get bite-sized khandvis. Place them on a serving dish.
For the tempering
For the temperingHeat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and saute for 30 seconds.Pour over the khandvis and serve garnished with the coriander and coconut.

Apple Gujiya

Preparation:40 mins
Cook: 30 mins
Total Time: 701 hours 10 minutes
Servings: Makes 10 to 12 apple gujiyas

Ingredients

For The Outer Pastry Or Shell
2 cups plain flour (maida)
melted ghee
cold water
salt

For The Apple-khoya Filling
1 cup crumbled mava (khoya)
3-4 medium apples , peeled , cored and chopped
1/2 tsp cinnamon (dalchini) powder
1/2 tsp cardamom (elaichi) powder
2 tbsp chopped mixed nuts
oil for deep frying

Method

For the outer pastry or shell
For the outer pastry or shellIn a large bowl seive the flour and salt together.Add the melted ghee or butter.Rub the ghee in the flour with your fingertips till the mixture resembles bread crumbs or coarse meal.Add cold water gradually and knead the flour into a smooth dough.Cover and keep aside for 30 minutes
For the apple-khoya filling
For the apple-khoya fillingHeat a pan and add the apples along with sugar.Stir on a low flame for 10-12 minutes.Add the spice powders and mix well.After 4-5 minutes, add the khoya and stir the mixture.The khoya would begin to melt. Continue stirring.Add the chopped dry fruits and mix it with the mixture.When all the khoya has melted, switch off the fire.Keep this mixture aside till it cools.
Preparing the gujiyas
Preparing the gujiyasMake medium sized balls of the dough.Roll in to a round/puri, neither thick nor thin.Put a few tbsps of the apple-khoya filling on one side.Apply water on one of the outer edges.Cover and press the edges together.Cut out the excess dough from the edges with a knife or pastry cutter.Pleat the gujiya neatly from top to end.Make all the gujiyas this way and keep them on a thali or plate. Cover them.Heat oil for deep frying.Deep fry the gujiyas in moderately hot oil till they are golden browned from all sides.Drain gujiyas on kitchen paper napkins to remove excess oil.Serve gujiyas hot or warm.

Soya Chunks Curry

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

Ingredients

12 to 15 soaked and chopped soya nuggets
1/2 tsp tamarind (imli)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
4 to 5 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
3 chopped onions
1 1/2 chopped tomatoes
1/4 cup grated coconut
1 tsp mustard seeds ( rai / sarson)
curry leaves
3 tbsp oil
salt to taste

Method

Boil water in a pan with little salt. Add soya chunks and switch off theFlame and keep it in the water for 5 minutes.Drain the water and wash the soya chunks with normal water and squeeze outThe water completely.You may cut it into half if you like and keep it aside.For the gravyHeat 1/2 tsp oil in a pan and add coriander seeds, jeera seeds, fennelSeeds, red chillies and saute well. Make sure you turn off the heat beforeThe chillies gets burnt. Remove from pan.In the same pan, saute the 1 and 1/2 chopped onions until it slightlyTurns brown.Add tomatoes and cook until it gets mushy.Add grated coconut and turn off the flame immediately. Allow it to cool.Grind both together into a smooth paste and keep it aside.Heat oil in a pan and add mustard seeds. When it starts to crackle add tge remaining onions, curry leaves and saute it.Add soya chunks.Add the grounded paste and saute it for a couple of minutes.Add tamarind paste, 1 and 1/2 cup of water and salt to taste.Cook in a slow flame until it thickens.Garnish with corriander leaves.It can be served with roti, dosa and rice.

Crsip Banana Pakodas

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

Ingredients

4 raw bananas
200 gms besan (bengal gram flour)
a pinch of asafoetida (hing)
1/2 tsp cumin seeds (jeera)
salt to taste
chilli powder to taste
1/2 tsp garam masala
oil for deep frying

Method

De-skin the bananas and slice them length wise.Add all the masalas to the besan, add water and mix well to make paste of pouring consistency.Add bananas slices, mix well and keep aside for 5 to 10 minutes.Heat the oil in a kadhai, add the banana pieces and deep fry the bananas till they turn golden brown and crisp from all the sides.Serve hot.

Tasty Mango Panna

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 glasses

Ingredients

1 medium sized boiled raw mango
250 gms sugar
1 tsp white pepper powder
1 tsp freshly ground black pepper powder
2 tsp roasted cumin seeds (jeera) powder
1 tsp salt
2 tsp dried mint powder
5 cups water
ice cubes to serve

For The Garnish
fresh mint leaves (phudina)

Method

Mash the boiled raw mango, add the remaining ingredients in a blender and blend till smooth.Transfer to a a deep bowl, add the water and mix well.Put the ice cubes in each glass and pour the prepared panna.Serve chilled and garnish with fresh mint leaves.

Rava Dhokla

Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 1 to 2 servings

Ingredients

1 1/2 cups semolina (rava)
1/4 cup chopped capsicum
1 tbsp sweet corn kernels (makai ke dane) (optional)
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1/4 cup butter
salt to taste
1 1/2 tsp fruit salt (eno)
oil for greasing

For The Tempering
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp sesame seeds (til)
pinch of asafoetida (hing)
6-7 curry leaves (kadi patta)

For The Garnishing
1 tbsp chopped coriander (dhania)

Method

Combine all the ingredients except the fruit salt, in a bowl and mix well.Just before steaming, add the fruit salt and 2 tsp of water over the batter.When bubbles form mix gently.Pour the batter in a greased thali and shake clock wise to spread the batter evenly.Steam in a steamer for 10-15 minutes or till done. Keep aside.Heat the oil in a small pan, add the mustard seeds, cumin seeds, sesame seeds, asafoetida, mix well saute on a medium flame for few seconds.Remove from the flame and pour the tempering over the prepared dhokla.Cut the dhokla into equal sieze pieces.Serve immediately and garnish with coriander.

Traditional Modak

Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 10 to 12 modaks

Ingredients

1 cup rice flour (chawal ka atta)
1 cup jaggery (gur)
1 cup grated coconut
1/2 cup crushed dry fruits
salt to taste
ghee as required

Method

Melt the ghee and keep aside.Heat a pan on medium heat, add jaggery and a splash of water.Allow the jaggery to melt, add grated coconut and cardamom powder.Allow the coconut jaggery mixture to cook for few more minutes till the mixture feels sticky to the fingers.Transfer the mixture into a bowl and let it cool completely.Mix dry fruits to the above mixture. Sieve the rice flour and keep aside.Bring to boil a cup of water, add salt, a drop of ghee and rice flour.Remove from heat and mix well with a spatula.Allow the rice flour dough to cool a bit.Knead the rice flour dough into smooth soft but non sticky dough.Take a lemon sized portion of the rice flour dough and flatten it.Flatten the edges a little more than the middle part.Place the disk on palm of the hand and bring the fingers together to form the disk into a cup.Make pleats more defined and fill the cup with coconut jaggery mixture.Use ghee to grease the fingers if the rice flour tends to stick to them.Bring the top part of cup together carefully and seal it.Repeat the same with remaining rice flour dough.Steam the prepared modak for 8 – 10 minutes depending on the size of the modak.Modak looks shiny and little more transparent when cooked.Let the modak cool a bit before serving with ghee.Handy Tip: if the rice flour sticks to the fingers, cook it for few more seconds to let evaporate the moisture a bit.

Rajgira Thalipith

Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings:

Ingredients

For Thalipith Mixure:
2 boiled potatoes, (smashed - don't make paste.)
1 cup rajgira flour
1/2 tsp dried mango powder (amchur)
1 tsp lemon juice
1/2 tsp crushed ginger (adrak)
1/2 tsp green chilli paste
1/2 tsp chilli powder
salt to taste
1/4 tsp cumin seeds (jeera)

Method

Mix all ingredience and make dough with some water. now make small balls out Of the dough. put one dough ball on plastic and spread it till its in roti Shape. put some ghee(clarified butter) on pan. now on slow gas, shalow fry Them like paratha. serve with chilled yogart (you can mix cocumbur in curd And serve with th is)"}]

Jain Open Burger

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 10 serving

Ingredients

1 baguette
1 cup eggless mayonnaise
1/2 cup finely chopped cabbage
1/2 cup finely chopped capsicum
1/2 tsp dried oregano
1/2 tsp dry red chilli flakes (paprika)

For Patties
1/2 cup paneer (cottage cheese) (paneer)
4 boiled and peeled raw bananas
2 chopped green chillies
1/2 cup chopped coriander (dhania)
salt to taste
1 tsp lemon juice
oil to shallow fry
tomato ketchup to garnis

Method

For Patties
For PattiesMix paneer, 1 green chilly, salt, 1/4 cup coriander, 1/2 tsp lemon juice and 1/2 grated boiled raw banana in a bowl and mix well.Divide it into 5 equal balls and keep it aside.Grate the remaining raw banana and add rest of lemon juice, green chillies, coriander and salt to taste. Divide the mixture into 5 equal parts.Flatten each part of the mixture on your palm and put paneer ball in centre and cover it with banana mixture.Repeat the process and make 5 patties.Shallow fry the patties on tawa using oil till it turns golden brown on both sides.
How to proceed
How to proceedCombine the ,mayonnaise, cabbage and capsicum in a bowl and mix well.Add oregano and chilli flakes to taste.Prepare a sauce by mixing mayonnaise, oregano and chilli flakes and keep it aside.Cut the french loaf into 5 diagonal slices and apply mayonnaise sauce on it. Grill it in microwave for 3-4 minutes and then put patty on it. Grill it for more 3-4 minutes. Put a tooth pick on it.Serve hot with mayonnaise salad and tomato ketchup.

Spicy Yogurt Poha

Preparation:10 mins
Cook: 7 mins
Total Time: 17 mins
Servings: Makes 1 to 2 servings

Ingredients

2 cups beaten rice (poha)
1 cup curds (dahi)
salt to taste
2 tbsp oil
1/2 tbsp peanuts
1 tsp chana dal (split bengal gram)
1/2 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
2 whole red chillies
a pinch of asafoetida (hing)
3 curry leaves (kadi patta)
2 tsp chopped green chillies
2 tsp chopped ginger (adrak)
a pinch of turmeric powder (haldi)

For The Garnish
1 tbsp chopped coriander (dhania)

Method

Wash the poha under water for few seconds and leave them to drain.Combine the curds and salt and whisk it thoroughly.Add soaked poha and little water, mix well and keep aside.Heat the oil in a pan, add the peanuts and fry for few seconds.Add all chana dal, urad dal, cumin seeds, mustard seeds, red chillies, curry leaves and asafoetida, mix well.When the chana dal changes colour, add the green chillies, ginger and turmeric powder, mix well and saute for 2 minutes on a slow flame.Remove from heat and pour over the curd-poha mixture.Serve immediately and garnish with coriander.

Honey Banana Shake

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

Ingredents :

1/2 cup milk
1/2 cup curds (dahi)
1/2 tbsp honey
1 banana
ice-cubes

Method :

Combine all in a blender