Roasted Bell Pepper and Cheese Pizza

Preparation :15 mins
Cook :10 mins
Total TIme :42 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 Roasted Bell Pepper Topping
1 medium red capsicum
1 medium yellow capsicum
1 medium green capsicum
olive oil for brushing
1 tsp dried oregano
salt to taste

Method :

For the roasted bell pepper topping
For the roasted bell pepper topping Pierce the red capsicum with a fork, brush little oil evenly over it and roast it over an open flame till it turns black from all the sides.
Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices. Keep aside.
Repeat steps 1 and 2 with the yellow and green capsicum.Combine the red, yellow and green capsicum strips in a bowl, sprinkle oregano and salt over it and toss well.
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 and spread ¼ cup of pizza sauce evenly over it.
Arrange 1 portion of the roasted bell pepper topping evenly over it.
Finally sprinkle ¼ cup of cheese evenly over it.
Repeat steps 1 to 3 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.

Celery Soup with Dill

Preparation :10 mins
Cook :22 mins
Total TIme :32 mins
Servings :Makes 4 servings

Ingredents :

1 1/2 cups roughly chopped celery (ajmoda)
1 tbsp finely chopped fresh dill (shepu / suva bhaji)
1 tbsp butter
1/2 cup finely chopped onions
1 tbsp cornflour dissolved with 1/2 cup of water
1 cup milk
salt and freshly ground black peppercorns (kalimirch) to taste

For The Garnish
2 tbsp finely chopped fresh dill (shepu / suva bhaji)

Method :

Heat the butter in a deep pan, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the celery and sauté on a medium flame for 2 minutes.Add 2 cups of water and boil on a medium flame for 13 to 15 minutes, while stirring occasionally.Allow to cool completely and blend in a mixer till smooth and strain with help of a strainer.Transfer it back into a deep pan, add the corn flour- water mixture, milk, dill, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.Serve piping hot garnished with dill.

Garlic Podi

Preparation:5 hrs
Cook: 30 mins
Total Time: 3305 hours 30 minutes
Servings: Makes 8 to 10 idli,dosa

Ingredients

3 cups freshly grated coconut
1/4 cup garlic (lehsun)
2 tbsp chilli powder
1 tsp salt

Method

Spread the coconut on a clean dry surface and dry under the sun for 5 hours.Combine the salt, coconut, chilli powder and garlic and blend in a mixer to a coarse mixture.Serve immediately or store refrigerated.

Chocolate Dipped Gulab Jamun

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings

Ingredients

5 rose jamun
1/2 cup melted milk chocolate
tooth pick or wooden sticks to hold the jamuns

To Garnish
1 tbsp roasted and chopped almonds (badam)

To Serve
1/4 cup chopped apple
1/4 cup chopped kiwi

Method

Take squeezed gulab jamuns pour melted chocolate over it.Hold it with tooth picks or wooden sticks, sprinkle almonds and let it rest Or refrigerate it for sometime.Serve with fruits.

Doodhi Paneer Kofta Curry

Preparation:15 mins
Cook: 35 mins
Total Time: 50 mins
Servings: Makes 3 to 4 servings

Ingredients

For The Koftas
1 cup grated bottle gourd (doodhi / lauki)
1/2 cup grated red pumpkin
3/4 cup rice flour (chawal ka atta)
3 chopped green chillies
1 tsp garam masala
1 tbsp coriander (dhania)
1/4 tsp turmeric powder (haldi)
1 pinch baking soda
salt for taste
1/2 cup paneer (cottage cheese)
1/4 cup chopped mint leaves (phudina)
oil for deep frying

For The Tomato Sauce
1 cup chopped tomatoes
1/2 cup grated bottle gourd (doodhi / lauki)
1 tbsp sugar
1/2 tsp chilli powder
1/4 cup water
salt to taste
1 tbsp cornflour
1 bayleaf (tejpatta)
4 peppercorns (kalimirch)

For The Gravy
2 tbsp oil
4 cloves (laung / lavang)
4 chopped tomatoes
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
a pinch asafoetida (hing)
3/4 cup coconut milk
2 tbsp sugar
salt to taste
1/4 cup cream

For The Garnish
1 tbsp cream
1 tbsp chopped coriander (dhania)
1 tbsp grated paneer (cottage cheese)

Method

For the koftas
For the koftasAdd little salt to grated white pumpkin and keep aside for 10-15 minutes. Squeeze out the water completely.Combine all the ingredients in bowl, except the paneer and mint leaves.Add the water as per required and knead a dough of a thick consistency to hold the filling.Divide them in to equal portions and keep aside.In another bowl, combine the paneer, mint and salt, mix well and divide the mixture into 2 equal portions.Take a portion of kofta dough on a greased palm and spread it.Place a portion pf paneer mixture and bring the sides together to seal tightly.Repeat the same to make more such koftas.Heat the oil in a kadhai and deep-fry the koftas till they turn golden brown from all the sides.Keep aside.
For the tomato sauce
For the tomato sauceMake a smooth puree of tomatoes and pumkin and boil in a vessel by adding water to it.Add the bay leaf, pepper corns and salt, simmer it for 10 minutes.Add cornflour mixed with 1 tbsp of water to it, mix well.Cook until the mixture resembles a smooth sauce. Keep aside.
For the gravy
For the gravyHeat the oil in a pan, add the cloves, tomatoes, chilli powder, coriander cumin powder and asafoetida, saute and cook until oil separates.Add the tomato sauce, coconut milk, cream, sugar and salt, mix well and simmer for 5 to 7 minutes.Add the koftas, and simmer for more 2 minutes.Serve hot and garnish with cream, coriander and paneer.

Suji ka Badami Halwa.

Preparation:5 mins
Cook: 12 mins
Total Time: 17 mins
Servings: Makes 6 to 7 servings

Ingredients

1/2 cup ghee
2 cups semolina (rava)
1 cup almonds (badam) paste
5 cups hot water
2 cups sugar
1 tbsp pistachio slivers
1 tsp cardamom (elaichi) powder
few saffron (kesar) strands

Method

Heat the ghee in a pan, add the semolina and saute till it turns light brown.Add the almond paste and cook on a medium flame for 2-3 minutes.Add the hot water and sugar. Stir continuously, no lumps remain and cook till the water is completely dried and the sugar is melted.Add the pistachios, cardamom powder and saffron, mix well and cook for 2 more minutes.Serve hot.

Sweet and Sour Bajra Dhokli

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 to 5 serving

Ingredients

For Dhokli
1 cup bajra (black millet) flour
1/4 cup wheat (gehun) flour
2 tbsp oil or ghee
2 tsp red chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp finely chopped coriander (dhania)
warm water for dough

For Dal
1 cup toovar (arhar) dal ,
1 tbsp moong dal (split green gram)
1 tbsp. chana dal (split bengal gram) ,
10 to 12 cups water
1 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
2 tsp red chilli powder
1/4 tsp cinnamon (dalchini) clove powder
1/2 tsp garam masala
1/4 cup tamarind (imli) pulp
2 tbsp grated jaggery (gur)
2 tbsp roasted peanuts

For Tarka
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
2 green chillies
10 to 12 curry leaves (kadi patta)
1/8 tsp asafoetida (hing)
2 tbsp ghee
1 tbsp finely chopped coriander (dhania)

Method

For dal
For dalWash all dals, soak in water and keep aside for 1 hour Boil dals with salt ,8 cups of water and turmeric powder in pressure cooker
For dhokli
For dhokliMix flours and all other ingredients.Add very little water gradually making a stiff dough. Take a lump of dough, shape into a thin cylinder.Take one portion from dough about the size of an almond. Roll each into a round, press in palm and make a depression with thumb.Repeat for all the remaining dough.
How to Proceed
How to ProceedWhile making dhoklis, Open cooker for the cooked dal. Put dal to boil. Scatter in all dhoklis, one by one.Stir so that they have not stuck in lumps. Allow to simmer for 15 minutes.Add more water if too thick. Add all dry masalas of dal, except clove cinnamon powder, asafoetida and garam masala.Add tamarind pulp,jaggery and peanutsIn a small saucepan, heat ghee, add cumin and mustard seeds, allow to splutter. Add green chili, curry leaves, asafoetida and 2-3 pinches red chili powderAdd clove cinnamon powder and add spluttering seasoning to boiling dhokli.Add garam masala, and coriander leaves , stir and check taste for spices and salt.Simmer till liquid is of thick dal consistencyServe piping hot with ghee.Handy Tip: Press a dhokli between fingers; it should break easily, to be done. Also dal should be thoroughly cooked.)"}]

Yummy Pineapple Rasam

Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 serving

Ingredients

For Rasam
1 cup finely chopped pineapple
4 tomatoes , finely chopped
2 slit green chillies cut into pieces
4 tbsp cooked toovar (arhar) dal
3 to 4 tsp rasam powder (depending on how spicy your powder is)
a pinch of asafoetida (hing)
salt to taste
few curry leaves (kadi patta)
few coriander (dhania) leaves
1 to 2 lemon (depending on sourness)

For Tempering
2 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)

For Garnishing
few pineapple pieces
coriander (dhania) leaves

Method

For the rasam
For the rasamCook together tomatoes, pineapple pieces, few coriander leaves, curry leaves with 1 cup of water till tomatoes and pineapple turns soft (Appr 10 minutes)Blend the mixture using a hand blender to a smooth paste.To this add green chilli, rasam powder, salt, asafoetida and cooked toover dal mixed with 4-5 cups of water.Boil the mixture on medium heat till the raw smell of rasam powder goes off (Appr 20 Minutes)Switch off the gas.
For the tempering
For the temperingHeat ghee in small non-stick pan, add mustard seeds, when the seeds crackle add cumin seeds and asafoetida.Add the tempering and lime juice to the rasam and boil for a few minutes.Garnish with finely chopped coriander leaves and pineapple piecesServe immediately.

Veg Corn Masala

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

Ingredients

2 onions
2 capsicum
2 tomatoes
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tbsp ginger-garlic (adrak-lehsun) paste
2 tsp chilli powder
2 tbsp coriander (dhania) powder
2 tsp turmeric powder (haldi)
2 tbsp tomato sauce
salt to taste
1 cup boiled sweet corn kernels (makai ka dana)
1/2 cup paneer (cottage cheese) , cut into cubes
1 tbsp garam masala

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Chopped the onions, capsicum and tomatoes into quarters.Heat the oil in a kadhai, add the cumin seeds.When the seeds splutters, add the onions and saute till light brown.Add the ginger-garlic paste and cook for 2 minutes on a slow flame.Add the capsicum and tomatoes, mix well and cook for 5 minutes on a medium flame. Sprinkle little water if required.Add all the masalas, salt and tomato ketchup except the garam masala, mix well and cook till oil separates from the dry gravy.Add the paneer and corn, mix well and cook further for few seconds on slow flame.Add the garam masala, mix well and cook for few seconds. Add little water while cooking, to prevent the masala from sticking to the kadhai.Serve hot garnished with coriander.

Rice Parantha

Preparation:5 minutes
Cook: 10-15 minutes
Total Time: 20 mins
Servings:

Ingredients

1 cup Steamed Rice
1/4 tsp salt
1/4 tsp dried mango powder (amchur)
2 pinches of carom seeds (ajwain)
ghee
1 to 2 green chillies, chopped (or to taste)
chilli powder (or to taste)

Method

Mix all the ingredients in a bowl. Make 7-8 lois. stuff the ingredients and make the parnathas on tava. Serve with butter/ curd/ achar"}]

Watermelon Apple Drink

Preparation :5 mins
Cook :0 mins
Total TIme :5 mins
Servings :Makes 3 glasses

Ingredents :

2 1/2 cups chopped watermelon (tarbuj)
1/2 cup chopped tomatoes
1 cup chopped apples (unpeeled)

For The Garnish
3 ice-cubes

Method :

Juice all the ingredients in a hopper and mix well.
Add 1 ice-cube each in 3 individual glasses and pour equal quantities of the juice in each glass and serve immediately.