Foxtail Millet Appe

Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 5 serving

Ingredients

1 cup foxtail millet
3/4 cup black lentil
1 tsp fenugreek (methi) seeds
oil for cooking
salt to taste
2 green chillies
1 tbsp coriander (dhania) leaves
2 tsp mint leaves (phudina)

Method

Soak the foxtail millet, black lentils and fenugreek seeds for 4 to 5 hrs. Grind them to a fine paste and keep covered till fermented.Coarsely grind the green chillies, coriander and mint leaves and mix it with the batter.Add salt and mix well.Grease an appe mould with ¼ tsp of oil and put 1 tbsp of the batter into each of the 7 appe moulds.Cook using ½ tsp of oil till the lower surface becomes golden brown in colour, then turn each appam upside down using a fork and cook them till they turn golden brown in colour from the other side.Repeat steps 2 and 3 to make more. Serve immediately.

Dhapate, Maharashtrian Masala Flat Bread

Preparation:5 mins
Cook: 30 mins
Total Time: 35 mins
Servings: Makes 4 serving

Ingredients

ingredients
2 cups jowar (white millet) flour
1/4 cup besan (bengal gram flour)
1/2 tsp red chilli powder
1 tsp roasted cumin and coriander (dhania) powder
oil as required
salt to taste
lukewarm water to knead the dough

Method

Mix all the above ingredients.Add lukewarm water and knead into a soft dough.Make small balls of the dough, and place it on a dusted rolling board and flatten using your hands with a continuous circular tapping motion.Lift with both hands, and place it on the griddle.Spread a little water on the top of the roti.Turn the roti, and then put oil on both the sides till golden brown in colour.Serve with curd, pickle or chutney!"}]

Instant Moong

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

Ingredients

250 gms moong (whole green gram)
oil for cooking
1 tbsp cumin seeds (jeera)
2 tbsp finely chopped garlic (lehsun)
1 tbsp grated ginger (adrak)
6 to 7 green chillies , finely chopped
2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste

Method

Clean, wash and soak the moong in enough water for about 2 hours. Keep aside.Combine the ginger, garlic, green chillies and cumin seeds and blend in a mixer into a smooth paste. Keep aside.Heat the oil in a pressure cooker adn add the prepared paste and saute till the paste turns golden brown in colour.Add the moong and double the water and mix well.Add the turmeric powder, red chilli powder and salt, mix well and pressure cook for 8 to 10 whistles.Serve hot.

Quick Achaari Paratha

Preparation:10 mins
Cook: 3 mins
Total Time: 13 mins
Servings: Makes 4 parathas

Ingredients

2 cups whole wheat flour (gehun ka atta)
1 tsp salt
2 tbsp dried fenugreek leaves (kasuri methi)
4 tbsp mango pickle oil
oil for cooking

Method

Combine the whole wheat flour, dried fenugreek leaves and salt in a bowl, mix well and knead into a smooth dough using enough water.Divide the dough into 4 equal portions and roll out each dough into a circle of 5\" diameter.Apply a tbsp of pickle oil and spread evenly.Fold and roll the paratha again into a circle of 5\" diameter.Repeat the steps to make 3 more parathas.Heat a tava and cook each paratha using oil, till golden brown spots appear on both the sides.Serve hot.

Sada Bahar Aam ka Achaar

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

Ingredients

1 kg raw mango cubes , not very big nor very small
180 gms salt
100 gms aniseeds (vilayati saunf)
50 gms turmeric powder (haldi)
50 gms fenugreek (methi) seeds
5 to 7 gms nigella seeds (kalonji)
50 gms chilli powder
oil (take good quantity)
apinch of asafoetida (hing)

Method

In a parat or wide vessal put all the dry masalas.Put little oil &mis the masala with the oil.Now add pieces &mix the mango pcs with the masala.Put the tawa on the heat when it is hot put the heeng on the tawa when its starts to smoke out put the con tainer glass one in which you want to store the pickle up side down on the tawa keep it for a minute or till the smokeIs fully filled in the container.Now put mango psc mixed in the masla in the container.Cover&keep it.overnight 4 pour mustard oil n the container so much so that the pickle is properly dipped in it.Can keep this pickle for years &there is no need to heat up the mustard oil.Fast ,easy to make &tastes really good.Can increase the quantity of the chilli powder if want more hot.

Schezuan Oats and Sweet Potato Tikki

Preparation:30 mins
Cook: 5 mins
Total Time: 35 mins
Servings: Makes 2 to 3 servings

Ingredients

400 gms sweet potato (shakarkand) , boiled
50 gms quick cooking rolled oats
1 tsp cornflour
10 gms chopped celery
10 gms chopped basil
salt to taste
1/2 tsp dried mango powder (amchur)
oil for shallow frying

For Filling
50 gms mixed nuts
50 gms fried onions
1 tbsp schezuan sauce
1/2 tsp dried mixed herbs

Method

For filling:
For filling:Mix all the ingredients. If the filling is too watery due to paste, put a teaspoon oats and mix well. Keep aside.
For the tikki
For the tikkiMix all the ingredients and make a stiff pliable mixture.Make small tikkis out of this and proportionately put the filling inside each tikki.Complete the shape as desired and if you want you can coat it with bread crumbs.Heat the oil in a thick base pan and shallow fry all the tikkis till golden brown from outside.Serve with any cocktail sauce.

South Indian Bisi Bele Bath

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

Ingredients

4 cups leftover sambaar
1 cup soaked beaten rice (poha)
2 chopped onions
1/4 cup chopped tomatoes
salt to taste
sugar to taste
1 tsp ghee
1 tbsp oil

Method

Heat the oil in a kadhai, add the onions and saute till they turn pink in colour.Add the left over sambaar, mix well and bring it to boil.Add the soaked beaten rice and the remaining ingredients and mix well.Add the ghee and mix well.Serve hot.

Paneer Peshwari

Preparation:15 min
Cook: 20 min
Total Time: 35 mins
Servings:

Ingredients

250 gms paneer (cottagte cheese) cubes
1 onion, finely chopped
1 tomato, finely chopped
1 tomato, sliced
1 onion, sliced
4 green chillies, finely chopped
oil as required
1 tsp cumin seeds (jeera)
1 tbsp ginger-garlic (adrak-lehsun) paste and a pinch of turmeric powder (haldi)
1 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi) (roast on a hot tawa for 10-15 seconds. remove and crush in between hands)
1 tsp black pepper (kalimirch) powder
6 tbsp boiled cashewnut (kaju) paste
4 tbsp butter
1 tsp salt or to taste
1 tsp coriander (dhania) leaves for garnishing

Method


Method:
Method:Heat oil in a kadai.Add jeera seeds & allow to crackle.Then add in the chopped onions and sauti until light brown.Add ginger - garlic paste + chopped tomatoes.Cook till the oil surfaces on top.Dilute the turmeric powder + jeera powder + garam masala powder + pepper powder in 2 tbsp water & add to the gravy.Also add in the chopped green chillies.Bhuno the masala for 2 mins.Then add in the sliced onions + tomatoes + capsicum + 8-10 tbsp water.Mix & cook for a couple of mins.Then add in the cashewnut paste + butter + salt to taste.Mix well & cook for 2-3 mins.Finally add in the cream + crushed kasoori methi + paneer cubes & cook for a further 5 mins or until the paneer heats thru & becomes soft.Check & adjust the seasoning.Dish out the \"paneer peshwari\" in a bowl.Garnish with chopped coriander leaves, sprinkle with crushed kasoori methi.

Palak Paneer

Preparation :15 mins
Cook :31 mins
Total Time :46 mins
Servings :Makes 3 servings

Ingredients :

For The Onion-cashew Paste
1 cup sliced onions
3 tbsp roughly chopped cashew nuts (kaju)
1 1/2 tbsp roughly chopped green chillies

For Restaurant Style Palak Paneer Recipe
1 cup paneer (cottage cheese) cubes
6 cups washed and chopped spinach (palak)
2 tsp oil
1 tsp butter
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/4 cup finely chopped tomatoes
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp punjabi garam masala
1 tsp sugar
1/4 cup fresh cream

Method :

For the onion-cashew paste
For the onion-cashew paste Combine all the ingredients with 1 cup of water and simmer for about 15 minutes.Cool and blend to a smooth paste. Keep aside.
How to proceed
How to proceedTo make the restaurant style palak paneer recipe, blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.Drain, refresh with cold water and keep aside to cool for some time.Blend in a mixer to a smooth purée and keep aside.Heat the oil and butter in a kadhai , add the ginger, garlic and tomatoes and sauté on a medium flame for 1 to 2 minutes.Add the prepared onion-cashew and cook on a medium flame for 3 to 4 minutes Add the spinach purée, ¾ cup of water, salt and cook on a medium flame for 1 minute.Add the dried fenugreek leaves, punjabi garam masala, sugar and cook on a medium flame for 3 minutes.Add the paneer cubes and cream and cook on a medium flame for 2-3 minutes Serve the restaurant style palak paneer hot.

Quick Corn Soup

Preparation :10mins
Cook :6 mins. 15 secs
Total TIme :17 mins
Servings :

Ingredents :

1/2 cup canned corn kernels (makai ke dane) or frozen, pre-cooked tender corn
1 onion, finely chopped
2 1/4 cups milk
1 1/2 tbsp plain flour (maida)
1 tbsp butter
salt and black pepper (kalimirch) powder to taste

Method :

Mix the milk, 3 teacups of water and the flour.Put the butter in a glass bowl and microwave on high for 1 minute, stirring once in-between after 30 secondsAdd the flour mixture and the corn and microwave on high for about 4 to 5 minutes, stirring in-between after every 1 minute. while stirring, check each time that the soup does not stick to the bottom of the vessel.Add salt and pepper.Serve hot.

Asparagus Soup

Preparation :10 mins
Cook :12 mins
Total TIme :22 mins
Servings :Makes 4 servings

Ingredents :

1 cup chopped asparagus
2 tsp oil
1/2 cup chopped onions
1/2 cup peeled and chopped potatoes
1 1/2 cups vegetable stock
1/2 cup low-fat milk , 99.7% fat-free
salt to taste and freshly ground black pepper (kalimirch) powder

To Serve
chopped asparagus

Method :

Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the potatoes, asparagus and vegetable stock and bring to boil. Cover and cook on a slow flame for 8 minutes or till the potatoes are cooked.Allow the mixture to cool slightly and then blend in a mixer to a smooth puree using 2 cups of water.Transfer the purée back into the deep non-stick pan, add the milk, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Serve hot with asparagus.
TipsVARIATION: PARSLEY SOUP Substitute the asparagus with 1 cup of chopped parsley.

Frothy Fruit Punch

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

Ingredents :

1 can frozen lemonade
1 can frozen orange juice
1 can frozen pineapple juice
1 cup sugar
6 cups water
1 bottle ginger ale
1 cup chopped mixed fruits
crushed ice

Method :

Mix all the frozen juices together.Add waterAdd finely chopped fruits and mix well.Freeze and serve cold.Add crushed ice before serving.