Khatta Mitha Kaddu

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

Ingredients :

750 gms red pumpkin (bhopla / kaddu)
1/2 cup oil
1/8 tsp asafoetida (hing)
1 tsp roasted fenugreek (methi) seeds , powdered
1 tsp roasted fennel seeds (saunf) , powdered
1 tsp roasted cumin seeds (jeera) , powdered
1 tbsp ginger (adrak) julliennes
3 to 4 whole dry kashmiri red chillies
salt to taste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp coriander (dhania) powder
1 tsp garam masala
1 tbsp sugar
20 gms tamarind (imli) pulp
1 tbsp chopped coriander (dhania) for garnishing

Method :

Peel, deseed and chop the pumpkin into 2 to 3 cm cubes. Keep aside.Heat the oil in a kadahi and add the asafoetida, pounded fenugreek, fennel and cumin seeds.When the seeds crackle, add the ginger and the whole red chillies and sauté till lightly coloured.Add the pumpkin and saute on a high flame till it looks glossy.Add salt, turmeric, garam masala, coriander powder, chilli powder and sugar, mix well and cook on a slow flame for 8 to 10 minutes.Add the tamarind, mix well and cook for 2-3 minutes.Serve hot garnished with coriander.

Onion Soup

Preparation :15 mins
Cook :13 mins
Total TIme :28 mins
Servings :Makes 4 servings

Ingredents :

1 1/2 cups onion rings
1 tbsp butter
1 cup white sauce
salt and freshly ground black pepper (kalimirch) to taste

Method :

Heat the butter in a deep pan, add the onions and sauté on a medium flame for 1 minute.Add 3 cups of water and salt, mix well and cover and cook on a medium flame for 8 minutes.Allow the mixture to cool completely and blend in a mixer to a smooth mixture.Transfer the mixture into a deep pan, add the white sauce and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Serve hot.

Veggi Moong Dal Fritters

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings

Ingredients

1 cup moong dal , soaked overnight
1 medium onion , chopped
1 potato , chopped
1 1/2 tsp
1 potato ( cut small in size)
1 1/2 tsp ginger-green chilli paste
1 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds , crushed
1/2 tsp salt
1/4 tsp chilli powder
1/2 cup chopped coriander (dhania)
oil for deep frying

Method

Wash and remove skin of moong dal and blend in a mixer till smooth.Add the remaining ingredients and mix well.Heat the oil in a kadhai, drop spoons of batter in oil and deep fry till they turn golden brown and crisp.Serve hot.

Baked Rasgulla

Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 5 serving

Ingredients

9 to 10 rasgullas
1 cup milk
100 gms crumbled paneer (cottage cheese)
1/2 cup sugar
a few saffron (kesar) strands soaked in 2 tsp of milk
1 tsp cornflour soaked in 2 tsp water
1/2 tsp cardamom (elaichi) powder

Method

Dissolve the rasgullas in water for a few of minutes and squeeze out all the sugar syrup from them. Try to remove sugar syrup as much as possible.Combine milk, crumbled paneer, sugar, cornflour and water in a mixer and blend to a semi-smooth mixture.Add saffron-milk mixture and cardamom powder to the paneer mixture and mix well.Place the rasgullas on a baking dish, spread paneer mixture evenly all over the dish covering the rasgullas well and bake in a pre-heated oven at 200°c (400°f) till it starts to brown.Serve warm or at room temperature.

Shinni

Preparation:2 mins
Cook: 0 mins
Total Time: 2 mins
Servings: Makes 2 to 4 glasses

Ingredients

500 ml milk
300 gm refined flour
300 gms grated coconut
250 gms sugar
3 medium-sized bananas
45 gms crushed cashewnuts (kaju)
40 gms raisins (kismis)

Method

Pour milk in a bowl.Mix sugar and refined flour in the milk well for a minute.Mix 2 bananas and coconut well.Decorate your dish with crushed cashewnuts and raisins.

Peshawari Chana

Preparation:25 mins
Cook: 10 mins
Total Time: 35 mins
Servings: Makes 6 servings

Ingredients

1 cup kabuli chana (white chick peas)
2 tsp tea leaves
1 1/2 cups chopped onions
1 tbsp garlic (lehsun) paste
1 tbsp ginger (adrak) paste
1 bayleaf (tejpatta)
3/4 cup chopped tomatoes
2 green chillies , slit green chillies
1 tbsp chilli powder
2 tbsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tbsp chole masala
1 tsp garam masala powder
1 tsp cumin seeds (jeera) powder
salt to taste
2 tbsp oil

Method

Soak kabuli chana overnight.Add a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.Heat the oil in a kadhai and add the bayleaf and onion and sauté until golden brown in colour.Add the ginger, garlic paste and slit green chillies and saute for 2 minutes.Add the tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, mix well and cook for some time.Add boiled chana and approximately 1 cup of water and cook till chana gets coated with the thick masala.Sprinkle garam masala and salt and mix well.Serve hot.

Quick Apple Kheer

Preparation:5 minutes
Cook: null
Total Time: 5 mins
Servings:

Ingredients

2 apples
1 tin of condensed milk
2 cups chilled milk
mixed nuts for garnishing

Method

Peel, deseed the apples. grate them.Now add the condensed milk and chilled milk.Garnish with almonds and pistas and whip it up with a ladle - lo! here's your kheer to serve your guests! serve it cold.

Rice Rawa Idli

Preparation:15 minutes
Cook: 25 minutes
Total Time: 40 mins
Servings:

Ingredients

1 cup rice semolina (idli rawa)
3 glasses of water
3/4 tsp salt
1 tsp oil

Method

Boil water in a pan.add salt to it.After water is boiled,add 1 tsp of oil and followed by rawa.Cook till it becomes soft like uppma.Let it cool down.make a round ball from the mixture and flatten them like idli(idli shape).Finally cook them in pressure cooker for 12 mintues without steamcapServe hot rice rawa idli with tamarind chutney"}]

Cucumber Kottu

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

Ingredients

1 cucumber
1 cup moong dal (split green gram)
1 tsp urad dal (split black lentils)
1/2 tsp chana dal (split bengal gram)
1/2 tsp freshly ground black pepper powder
1 whole dry kashmiri red chilli
1/4 cup freshly grated coconut
salt to taste

Method

Peel the cucumber and cut into small pieces and cook with the moong dal till the dal turns soft.Heat the oil in a pan, add the remaining ingredients, except coconut, and saute for 2 minutes.Blend in a mixer into a thick paste.Add the grinded masala to the cucumber and cook for 5 minutes.Temper with mustard seeds, curry leaves and asafoetida and mix well.Serve hot with chapathi or rice.

Naan

Preparation:1 hr
Cook: nil
Total Time: 601 hours
Servings:

Ingredients

6 gms dry yeast
15 gms sugar
28 gms curds (dahi) 100 melted ghee
(clarified butter)
500 gms plain flour (maida)
23 gms cumin seeds (jeera) Water for kneading - 240 ml.(approx)

Method

Dissolve yeast in 2 tbspn water.Mix sugar and set aside for 10 mins, till it begins to froth.Add yogurt, the rest of the water, melted ghee and salt, and mix well.Knead flour into this mixture to make a stiff dough.Continue to press and fold and knead for at least 15 mins.Grease a large bowl, add dough, cover with a moist cloth and keep aside.

Bajra ni Puri

Preparation:25 mins
Cook: 10 mins
Total Time: 35 mins
Servings: Makes 3 to 4 serving

Ingredients

2 cups fine bajra (black millet) flour
1/2 cup whole wheat flour (gehun ka atta)
1 cup thick curds (dahi)
1 tbsp finely grated ginger (adrak)
1 tsp garlic (lehsun) paste
3 tbsp finely chopped jaggery (gur)
1 tbsp black sesame seeds (kala til)
1 tsp red chilli powder
1 tsp coriander (dhania) powder
1 tsp carom seeds (ajwain)
1 tsp cumin seeds (jeera) powder
warm water for binding if needed
salt to taste
oil for frying

Method

In a bowl combine flour,salt all the spices,yoghurt,jaggery,sesame seeds and knead into a soft dough with the help of warm water if needed.Keep covered for 6 to 7 hours.Knead again and roll into small thick puris.Heat oil in a skillet and deep fry the puris till light golden brown.Serve with lehsun ki chutney and pickle,or enjoy plain with hot tea.

Roti Delight

Preparation:15 minutes
Cook: nil
Total Time: 15 mins
Servings:

Ingredients

6 to 7 rotis (could be leftovers also)
1 big onion
1 cup sprouted moong (whole green gram)
1 cup mixed vegetables
1/2 cup chutney (grinding to paste green corriander, green chillies, jaggery and ginger)
2 tbsp lemon juice

for garnishing
coriander (dhania) (optional)
1/2 tsp black salt (sanchal)

Method

Take the roti and shred it into small pieces.Mix all the ingredients well, except garnishing.While serving top it with green corriander.

Healthy Kadhi

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 8 servings

Ingredients

2 cups curds (dahi)
2 tbsp besan (bengal gram flour)
1 tbsp ghee for tempering
1/2 cup potato cubes
1/2 cup chopped onions
1/4 cup carrot cubes
1/4 cup diced beetroot
1/4 cup red pumpkin (bhopla / kaddu) cubes
1 diced zucchini
1 cup chopped spinach (palak)
1 cup chopped arugula
1 cup chopped collard
1 cup chopped kale
1 cup chopped chard
1 cup green peas
1 cup soyabeans
1 cup chopped french beans
1 cup chopped leek
1 cup chopped cabbage
1 cup broccoli florets
1 cup cauliflower florets
2 tsp ginger-garlic (adrak-lehsun) paste
2 tbsp coconut paste
salt to taste
brown sugar to taste
1 tbsp garam masala
1 tbsp coriander (dhania) powder
1 tsp chilli powder
4 cloves (laung / lavang)
1 tsp mustard seeds ( rai / sarson)

Method

Combine all the vegetables in a pressure cooker and pressure cook for 4-5 whistles.Allow the steam to escape before opening the lid. Keep aside.Combine the curds and besan and whisk well.Heat the ghee in a deep pan, add the mustard seeds, cumin seeds and fenugreek seeds.When the seeds crackle, add the vegetables along with the water in which it was cooked and mix well.Add the curds mixture and spices, mix well and boil for 15 minutes.Simmer for 14 minutes.Serve hot with roti, paratha, khichdi or rice.

Sattu Wale Pyaz Pakode

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

Ingredients

150 gms sattu
50 gms besan (bengal gram flour)
200 gms thinly sliced onions
50 gms thinly sliced potatoes
1 cup water
1/4 tsp salt
1/4 tsp chaat masala
2 green chillies
1/4 tsp carom seeds (ajwain)
200 ml oil
chaat masala for sprinkling

Method

Combine the potatoes, onions, salt, chaat masala and ajwain in a deep bowl and mix well.Add the sattu and besan. Slowly add the water and keep mixing till you get a sticky pouring consistency.Heat oil in a deep kadhai and slowly drop a few spoonfuls of the mixture at a time and deep-fry the pakodas on a medium flame till they are golden brown in colour. Drain on an absorbent paper.Sprinkle chaat masala over the hot pakodas.Serve immediately with a chutney of your choice.
Handy tips:
Handy tips:Deep-fry a few pakodas at a time.You can use cilantro and palak 50 gms to give the pakodas a green edge.

Undhiyu - Jain

Preparation:25 mins
Cook: 45 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 serving

Ingredients

For The Methi Muthias (makes Approx. 18 To 20)
3 cups chopped fenugreek (methi) leaves
salt to taste
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
3 tsp green chilli paste
2 1/2 tsp sugar
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
a pinch soda bi-carb
3 tbsp oil
oil for deep frying

Other Ingredients
1 raw banana , cut into cubes
1 1/4 cups surti surati beans (fresh vaal) , stringed and cut into halves
1/4 cup ivory gourd
1/4 cup fresh toovar (arhar) dana
2 tbsp oil
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
a pinch of soda bi-carb
salt to taste

To Be Mixed Together For Coriander-coconut Masala
1 cup freshly grated coconut
1/2 cup finely chopped coriander (dhania)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp green chilli paste
1 tbsp sugar
1 tbsp lemon juice
salt to taste

For The Garnish
3 tbsp finely chopped coriander (dhania)

Method

For the methi muthias
For the methi muthiasCombine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.Add all the remaining ingredients and knead into a soft dough, adding water only if required.Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.Drain on an absorbent paper and keep aside.
How to proceed
How to proceedMake a criss-cross slit on each banana piece, ivory gourd taking care not to separate the segments.Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.Combine the fresh papdi, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.Add the stuffed bananas, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.Allow the steam to escape before opening the lid.Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.Serve hot garnished with coriander.

Plum Juice

Preparation :10 mins
Cook :5 mins
Total TIme :15 mins
Servings :Makes 3 glasses

Ingredents :

500 gms fresh plums
1 cup rose syrup
1 tsp freshly ground black pepper powder
3 cups water
1 tsp citric acid (nimbu ka phool)
1 tsp cumin seeds (jeera) powder
1 tsp salt

Method :

Put fresh plums in water and boil for about 3 minutes.Cool and remove the pits and blend in a mixer to a smooth puree.Strain and add the remaining ingredients and mix well.Serve chilled with ice cubes.