Schezuan Noodles

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

Ingredients :

For The Chilli Oil
1/2 cup oil
7 to 8 whole dry kashmiri red chillies

For The Noodles
3 tbsp oil
1 tbsp chopped garlic (lehsun)
3/4 cup shredded cabbage
3/4 cup thinly sliced capsicum
1/2 cup thinly sliced carrots
1/2 cup bean sprouts
salt to taste
2 cups boiled noodles
1/2 cup schezuan sauce
1 tbsp chilli oil , recipe above

Method :

For the chilli oil
For the chilli oilHeat the oil in a deep pan on a high flame till it smokes.
Add the chillies, cover with a lid immediately and remove from the flame.
Strain it using a sieve and keep aside.
For the noodles
For the noodlesHeat the oil in a wok/kadhai on a high flame, add the garlic and sauté on a medium flame for 30 seconds.
Add the cabbage, capsicum, carrots, bean sprouts and salt, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the noodles, schezuan sauce, toss well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the chilli oil, toss well and cook for another 1 to 2 minutes.
Serve immediately.
Handy tip:
Handy tip:Store the remaining chilli oil in a glass bottle and use as required.

Cheese and Vegetable Soup

Preparation :20 mins
Cook :22 mins
Total TIme :42 mins
Servings :Makes 4 servings

Ingredents :

3/4 cup grated processed cheese
1/2 cup potato cubes
1/2 cup carrot cubes
1/2 cup chopped french beans
1 tbsp butter
2 tbsp plain flour (maida)
1 recipe vegetable stock
1/4 cup fresh cream
1 tbsp chopped parsley
salt and

For The Garnish
2 tbsp grated processed cheese

Method :

Heat the butter in a non-stick kadhai, add the plain flour and sauté on a medium flame for 1 minute.Add all the vegetables, mix well and sauté on a medium flame for 2 minutes.Add the vegetable stock and salt, mix well and cook on a medium flame for 12 to 15 minutes or till the vegetables are cooked, while stirring occasionally.Add the fresh cream, parsley, pepper powder and cheese, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.Serve hot garnished with cheese.

Dal Makhani

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

Ingredients

100 gms urad (whole black lentil)
25 gms rajma (kidney beans)
1 tsp cumin seeds (jeera)
1 tbsp chopped garlic (lehsun)
1 tbsp chopped ginger (adrak)
1 tsp garam masala powder

1/2 cup fresh cream
1 tbsp chilli powder
50 gms butter
1/2 tomato, chopped

1 cup chopped onions
1 tbsp oil
salt to taste

Method

Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water.Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.Heat oil and butter in a thick bottomed pan. add cumin seeds, let it crackle. add chopped onions and cook till golden brown in color.Add chopped ginger, garlic and chopped tomatoes.Sauté till tomatoes are well mashed and fat starts to leave the masala.Add boiled dal and rajma to this. correct seasoning.Add garam masala powder and simmer on very slow flame for 15 minutes.Add fresh cream and let it simmer for 5 minutes.Serve hot with naan or paratha.

Easy Lemon Rice

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

Ingredients

1 cup cooked rice
2 tsp oil
1 tbsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
1 tsp mustard seeds ( rai / sarson)
1 tsp turmeric powder (haldi)
1 tbsp lemon juice
2 green chillies , chopped
1 tsp chopped ginger (adrak)
4 to 5 curry leaves (kadi patta)
a pinch of asafoetida (hing)
salt to taste
2 tbsp lemon juice

Method

Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the chana dal,urad dal and asafoetida and saute till the dal turns reddish brown.Add the turmeric, green chillies, ginger, curry leaves and coriander and saute for 1 minute.Add the rice and mix well.Add the lemon juice, mix well and serve hot.

Green Grapes - Moogar Nu Shaak

Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 6 to 9 servings

Ingredients

1 cup soaked moong dal (split green gram)
2 cups chopped spinach (palak)
1 cup grape halves
1/2 cup paneer (cottagte cheese) cubes
2 tsp ghee
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
a pinch asafoetida (hing)
salt to taste
2 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1/2 tsp fennel seeds (saunf) powder
2 tsp chopped green chillies
1 tsp chopped ginger (adrak)
1 tsp sugar

Method

Heat the ghee in a kadhai and add the cumin seeds, asafoetida and curry leaves and saute for 20 seconds.Add the moong dal, water, salt and cook until water evaporates and is single grain separate yet soft.Add all other ingredients and saute for a minute.Serve fresh"}]

Healthy Curd Shorba

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 servings

Ingredients

1 1/2 cups low fat curds (dahi)
1 tsp plain flour (maida)
1/4 tsp turmeric powder (haldi)
2 tbsp low fat milk
2 tsp ghee
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
2 chopped green chillies
1/2 tsp grated ginger (adrak)
1/4 tsp chaat masala
2 to 3 tsp chopped tomatoes
1 tbsp chopped cucumber
a pinch of salt
1 tbsp chopped coriander (dhania) for garnishing

Method

Combine the curds, plain flour, turmeric powder,salt and skim milk in a bowl and whisk well.Heat the ghee in a pan and add the cumin seeds.When the seeds crackle, add the onions, green chillies and ginger and saute on a medium flame for a second.Add the curd mixture and cook for a few seconds.Add the tomatoes and cucumber and simmer for 10 minutes.Garnish with coriander and chaat masala and serve warm.

Sour Cream Shrikhand

Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings:

Ingredients

1 16oz can of sour cream (available in the dairy aisle, can use lowfat or whole milk sour cream)
5 tbsp sugar or to taste
few saffron (kesar) strands soaked in a 2 tbsp warm milk for about half hour
1 1/2 tbsp chopped mixed nuts (almonds, cashews)
1/2 tsp cardamom (elaichi) powder
canned pineapple slices (optional)

Method

Combine the sugar and the sour cream in a bowl until the sugar dissolves.Add the dry fruits, elaichi powder and saffron dissolved in milk to the sour cream and mix well.If interested, you can chop the canned pineapple slices into small cubes and add it to the above mix. (make sure that the pineapple cubes are drained well)Transfer the sour cream mix to a serving bowl and chill in the refrigerator for about an hour.

Soya Curry with Yogurt

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 3 to 4 servings

Ingredients

200 gms soaked soya chunks
200 gms of fresh curds (dahi)
2 chopped onions
1 chopped green chillies
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2-3 whole dry kashmiri red chilli
3 tsp oil
salt to taste

Method

Heat oil in a non stick pan or wok.Add the cumin seeds and the mustard seeds and let it crackle.Add 1/2 tsp of hing, dry red chilli and saute in the oil for 1 minute.Add the onions and saute till the onions are light golden brown.Add the tomatoes and the chilli powder and saute for 2 minutes.Add the ginger-garlic paste and saute 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.Add the fresh curd and stir nicely till the masala is mixed well.Add the soya chunks and mix well.Add salt and let it cook on a low flame for about 5-6 minutes.Serve with hot rice or rotis.

Desai Wada

Preparation:7 hrs
Cook: 15 mins
Total Time: 4357 hours 15 minutes
Servings: Makes 4 servings

Ingredients

50 gms whole wheat (gehun) flour
200 gms jowar (white millet) flour
salt to taste
2 tsp ginger-green chilli paste
1 tsp oil
1 tsp fenugreek (methi) seeds
a pinch of baking soda
a pinch of asafoetida (hing)
2 tsp curds (dahi)
oil for deep frying

Method

Heat a tava and dry roast the fenugreek seeds and salt for few seconds. Remove, cool, blend in a mixer till smooth and keep aside.Combine the wheat and jowar flour, add the roasted fenugreek and salt and oil and mix well.Add the remaining ingredients, except the curds, with enough water and mix well to make a thick batter.Cover and keep aside for 8 to 10 hours in a warm and dry place.Add the curds, mix well and keep aside for an hour.Heat the oil in a kadhai and pour a spoonful of batter in round shapes and deep fry till they turn golden brown in colour from all the sides.Drain on an absorbent paper and serve hot.

Shahi Cauliflower Korma

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

Ingredients

1 small cauliflower
125 gms processed cheese
1/2 cup chopped onions
250 gms green peas
4 to 5 tomatoes
125 gms curds (dahi)
1 tbsp fresh cream
chopped coriander (dhania)
mixed nuts
1 tbsp ghee
25 gms ginger (adrak)
1 tsp cumin seeds (jeera)
25 gms garam masala
salt according to taste

Method

Deep-fry the pieces of cauliflower and grated cheese till they get light brown in colour.Take a pan and put 1 tbsp. ghee fry onion, ginger and spices and put tomato puree and cream in it.When it leaves ghee put 1 cup water. when it boiled put cheese and cauliflower.Boil peas in 2-cup water and curd. when 1/4 cup of water is left then mix it into the prepared vegetable and add salt according to the taste.Now cook it for 1 min and garnish it with coriander and dry fruits.

Stuffed Spinach Dosa

Preparation:20 mins
Cook: 40 mins
Total Time: 601 hours
Servings: Makes 16 to 17 dosas

Ingredients

For The Batter
1 cup raw rice (chawal)
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
3 tbsp beaten rice (poha)
water for soaking
1/2 cup spinach (palak) puree
oil for greasing
butter for cooking

For The Stuffing
1 cup boiled corn
1/4 cup chopped capsicum
1/4 cup chopped onion
1/4 cup chopped coriander (dhania)
1 cup grated mozzarella cheese
1/2 tsp chaat masala
1/2 tsp dry red chilli flakes (paprika)

For Serving
tomato ketchup

Method

For the batter
For the batterWash and rinse the beaten rice.Combine washed and rinsed rice, urad dal and fenugreek seeds in deep bowl.Add the rinsed beaten rice and water, mix well and let it soak overnight.Drain and blend in a mixer using water to make a thick batter.Transfer into a deep bowl, cover it with a lid and keep aside to ferment for 6 to 8 hours.Add the spinach puree and salt to the batter, mix well and keep aside.
For the stuffing
For the stuffingCombine the corn, capsicum, onion, coriander, chaat masala and chilli flakes in a bowl and mix well.
How to proceed
How to proceedHeat a non-stick tava (griddle), sprinkle a little water on it and wipe off using a piece of cloth.Grease the tava with a little oil.Pour a laddleful of the batter on the tava (griddle) and spread in a circular motion to make a dosa.Smear 1 tsp butter over it and along the edges and cook on medium flame till the dosa turns light brown in colour.On half portion of the dosa spread the stuffing and sprinkle cheese over it.Fold the other half portion of the dosa over the stuffing and cook for 20 seconds. Turn over the dosa and cook on the other side.Repeat steps 3 to 6 to make more dosas.Cut dosa into two and serve immediately with tomato ketchup.

Low Fat Methi Malai Paneer

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 2 to 4 servings

Ingredients

1 cup paneer (cottagte cheese) cubes
1 cup boiled green peas
1 cup chopped coriander (dhania)
2 tbsp dried fenugreek leaves (kasuri methi)
1/2 cup curds (dahi)
1 cup milk
1 tsp cream
1/2 cup chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp salt
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp oil
2 chopped green chillies
1 tsp cornflour

Method

Heat oil in a pan and fry ginger-garlic paste in it till brown,Add onion and green chilies and saute for 3-4 min.Add spices and cook covered for a min so that onion absorb the flavors.Add paneer and peas and cook covered for 5-6 min stirring in between.Add the cornflour to the curds, mix well and pour in this mixture to the pan.Keep the flame low and simmer for 8-10 minutes until its properly blended with the spices.Add kasuri methi and coriander and combine everything together.Add milk and stir well, bring it to boil and then simmer for 8-10 minutes stirring in between.Just before serving, spread cream on top and let it sit covered for 2 min.Garnish with coriander and serve hot.

Ponganalu

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 2 to 3 servings

Ingredients

1 cup urad dal (split black lentils)
2 1/2 cups rice (chawal)
3/4 cup chana dal (split bengal gram)
2 tsp chopped green chillies
1/4 cup chopped coriander (dhania)
salt to taste
oil as required

For Serving
coconut chutney

Method

Soak the rice and urad dal in sufficient water for 4-6 hrs.Grind the soaked rice and urad dal into smooth thick paste adding sufficient water.Leave the batter overnight to ferment.Soak the chana dal in little water in a bowl for an hour.Grease the appam pan and heat it on a medium flame.Combine the fermented batter, soaked chana dal, green chillies, coriander and salt in a bowl, mix well.Pour the spoon full of batter in each mould of the appam pan and fill the moulds completely.Once the bottom starts to brown, carefully turn on other side and let it cook till the other sides also turns to brown in colour.Remove the ponganalu from the pan and repeat the same with remaining batterto make more ponganalu.Serve ponganalu with coconut chutney or with any other chutney of your choice.

Kokam Sharbat

Preparation :10 minutes
Cook :Nil
Total TIme :10 mins
Servings :

Ingredents :

150 gms kokum
4 glasses of cold water
2 tsp salt
2 tsp black salt (sanchal)
2 tsp cumin seeds (jeera)
5 tsp sugar
10 black peppercorns (kalimirch)
8 mint leaves (phudina) for garnishing

Method :

Soak kokam in 1/2 glass of hot water in 1/2 glassfor 5 minutes.Blend it with blender, drain & keep aside.Roast jeera, black paper & make fine powder with black salt, sugar & commomn salt.Mix all ingredients together in 4 glass of cold water & garnish with fresh mint leaves.