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.

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.

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.

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.

Paneer Khurchan

Preparation :10 mins
Cook :13 mins
Total Time :23 mins
Servings :Makes 4 servings

Ingredients :

3 cups chopped paneer (cottage cheese)
3 tbsp oil
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
2 cups finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)

Method :

Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 2 to 3 minutes.Add the paneer and tomatoes, mix gently and cook on a high flame for 3 to 4 minutes, while stirring occasionally.Add the turmeric powder, chilli powder and salt, mix well and sauté on a high flame for 4 to 5 minutes.Add the coriander and mix well.Serve immediately.

Tomato Soup

Preparation :5 mins
Cook :25 mins
Total TIme :30 mins
Servings :Makes 6 servings

Ingredents :

2 cups roughly chopped tomatoes
1/4 cup yellow moong dal (split yellow gram) , washed and drained
1 tbsp butter
1/4 cup finely chopped onions
1 tsp sugar
salt and to taste

For Serving
bread croutons

Method :

Combine the tomatoes, yellow moong dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Keep aside.
Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the tomato-dal mixture, ½ cup of water, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Switch off the flame, add the pepper and mix well.
Serve hot with bread croutons.

Adraki Mushroom

Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 3 servings

Ingredients

2 tbsp oil
1 tsp cumin seeds (jeera)
1 1/2 cups chopped onions
2 1/2 tbsp chopped ginger (adrak)
1 tsp chopped green chillies
1 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
salt to taste
3/4 cup chopped tomatoes
1 tsp chilli powder
300 gms quartered mushrooms (khumbh)
1 tsp garam masala

For The Garnish
1 tbsp chopped coriander (dhania)

Method

Heat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the onions and sauté till it turns to light golden brown.Add the ginger, green chilies, coriander powder, turmeric powder and salt and cook for one minute.Add the tomatoes and red chili powder and cook till oil leaves the masala.Add the mushrooms, mix well, cover and cook for another 10 minutes on a medium flame.Open the lid and add the garam masala and cook for 5 minutes on a high flame.Serve hot garnished with coriander.

Khatta Karela

Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 servings

Ingredients

250 gms sliced bitter gourd (karela)
2 chopped onions
1 grated raw mango
1 tsp chopped green chillies
1 tsp fenugreek (methi) seeds
1 tsp fennel seeds (saunf)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
salt to taste
2 tbsp mustard (rai / sarson) oil

Method

Sprinkle some salt over the washed and sliced bitter gourd rounds and keep it for 30 minutes to 1 hour.Wash them again with water, drain and squeeze using kitchen towel.Heat oil in pan , add fenugreek seeds and fennel seeds.Let the seeds crackle, add the onions and green chillies and sauté till they turn golden brown in colour.Add the raw mango , stir and add bitter gourd slices and cook or 7-8 minutes.Add all the spices and salt, mix well and cook for 1-2 minute. Remove from the flame and serve hot with chapati.

Aloo Sultani

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 servings

Ingredients

250 gms baby potatoes
100 gms toovar (arhar) dal
50 gms masoor dal (split red lentil)
200 gms tomato puree (fresh)
10 gms cumin seeds (jeera)
10 gms ginger-garlic (adrak-lehsun) paste
10 gms chopped ginger (adrak)
10 gms chopped green chillies
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
30 gms ghee
30 gms capsicum cubes
20 gms chopped coriander (dhania)
oil for cooking
salt to taste

Method

Wash and peel the potatoes.Heat the oil in a pan, add the potatoes and cook till they turn golden brown. Keep aside.Pressure cook the dals with salt and a little turmeric powder till soft and blend them using a hand blender to make a smooth puree. Keep aside.Heat the ghee in a pan and add the cumin seeds, and ginger garlic paste and saute for 2 minutes.Add the turmeric and coriander powder and 500 ml water, mix well and cook till the water evaporates.Add the ginger, green chillies and peppers along with the fired potatoes and saute for a while till all the ingredients give out their flavour.Add the tomato and lentil puree, mix well and bring it to boil.Serve hot garnished with coriander.

Paneer and Methi in Mango Gravy

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

Ingredients

1 cup chopped paneer (cottage cheese)
2 cups mango pulp
1/2 cup onion paste
2 tbsp almonds powder
salt to taste
2 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 cup chopped fenugreek leaves
1 tbsp ghee
1 tsp cumin seeds (jeera)
2 bayleaves (tejpatta)
1 cinnamon stick

Method

Heat the ghee in a kadhai, add tempering ingredients and saute methi leaves in it.Add the onion paste and saute well.Add all other ingredients and seasonings, mix well and cook for half a minute.Remove from flame and serve hot garnished with almonds and coriander.

Fresh Lemon Juice with Herbs

Preparation:5 mins
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 4 to 6 servings

Ingredients

2 tbsp lemon juice
2 tbsp powdered sugar
1/2 tsp salt
2 tbsp finely chopped basil
1/4 tsp cardamom (elaichi) powder

For The Garnish
thin lemon slices

Method

Add the lemon juice, sugar, salt, cardamom powder and basil in chilled water and mix well.Keep aside for half an hour in refrigerator.Strain and serve chilled garnished with fresh lemon slices.

Jhatpat Matar Paneer

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

Ingredients

2 tbsp onion, garlic (lehsun) and ginger (adrak) paste
250 gms frozen amul green peas and paneer (cottage cheese)
1 pkt. tomato puree
2 tbsp oil
1 tsp salt
1 tsp pav bhaji masala
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)

Method

Add the jeera to heated oil in a pan. when it starts spluttering add hing haldi.Then add paste. cook it on low flame.then add salt and masala.cook it for 2 to 3 min on low flame.Then add matar paneer.cook it on low flame for 3 to 4 min.Serve it hot after garnishing with corionder leaves[finely chopped]with either chapatis,paranthas or thepalas.

Mango Paneer Crackers

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings

Ingredients

8 marie biscuits
olive oil for roasting

To Be Mixed Together For The Topping
1/4 cup finely mangoes
1/4 cup mashed paneer (cottage cheese)
2 tbsp finely chopped cucumber
1 tbsp chopped celery
1 tbsp finely chopped coriander (dhania)
1 tbsp roasted cumin seeds (jeera) powder
1 tbsp olive oil

To Garnish
grated processed cheese

Method

Roast biscuits well on tava using little olive oil.Spread the topping on each biscuits.Serve immediately garnished with cheese.

Fresh Fruit Pancakes

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

Ingredients

1 cup plain flour (maida)
2 pinch soda bi-carb
salt to taste
1/2 cup butter
1 1/4 cups milk
butter for cooking

For Serving
honey
fresh fruits

Method

Sieve the flour, soda bi-carb and salt in a bowl.Add the butter and mix lightly adding half the milk gradually to the flour.Whisk well so that no lumps remain.Add the remaining milk gradually, mix well and keep aside for 30 minutes.Melt a little butter in a non-stick pan, wipe dry with kitchen paper, and pour two tbsp of the batter into the pan, and spread it clockwise and evenly in the pan.Cook the pancake from both the sides till it turns light brown in colour.Repeat with the remaining batter to make more pancakes.Serve hot with honey and fresh fruits.

Paneer Tikka Dum Biryani

Preparation:1 hrs
Cook: 1 hrs
Total Time: 1202 hours
Servings: Makes 4 serving

Ingredients

For Flavored Rice
1 cup long grained rice (basmati)
2 cups water
salt to taste
1 tsp ghee
1 mace (javantri)
1 bayleaf (tejpatta)
3-4 peppercorns (kalimirch)

For Jeera Rice
1 cup long grained rice (basmati)
2 cups water
salt to taste
1 tsp ghee
1 tbsp ghee or salted butter
1 tsp cumin seeds (jeera)
salt to taste

For Paneer Tikka
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp tandoori masala
salt to taste
1 tbsp lemon juice
1/2 tsp red chilli powder
1/4 tsp freshly ground black pepper (kalimirch) powder
1 tsp oil
2 tbsp curds (dahi)
250 gms paneer (cottagte cheese) cubes

For Biryani Gravy
1 tbsp oil
1 tbsp butter
1 tsp cumin seeds (jeera)
1 cinnamon (dalchini) stick
3 black cardamom (badi elaichi)
2 finely chopped onions
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 cup tomato puree
1/2 tsp red chilli powder
1 tsp kitchen king masala / garam masala
1 tbsp dried fenugreek leaves (kasuri methi)
1/4 tsp freshly ground black pepper (kalimirch) powder
1 tbsp tomato ketchup
2 tbsp almond (badam) paste
2 tbsp fried onions (birasta)
salt to taste
water as required

Other Ingredients
1 tsp ghee
2 tbsp fresh cream
1/2 cup milk
15 saffron (kesar) strands strands mixed in milk
20 fried cashewnuts (kaju)
1/2 cup fried onions (birasta)
a few mint leaves (phudina)

For Dhungar/smoking
1 charcoal
1 tsp ghee
onion slice

For The Garnish
fried cashewnut (kaju)
sliced tomato
sliced onion
a few mint leaves (phudina)
fried onions (birasta)

For Serving
tomato and onion raita
papad

Method

For the flavored rice
For the flavored riceWash the rice, drain and keep aside.In a large pan, boil water, add salt, ghee, mace, bay leaf and peppercorns.Add rice and cook it on high flame for 5 minutes.Lower the flame and cover the pan with a lid and cook the rice for another 20 minutes.Spread the cooked rice on a plate and drizzle some ghee over it, so that each grain of the cooked rice is separate. Discard all the spices from the rice.
For the jeera rice
For the jeera riceIn a large pan, boil water, add salt and ghee.Add rice and cook it on high flame for 5 minutes.Lower the flame and cover the pan with a lid and cook the rice for another 20 minutes.Spread the cooked rice on a plate and drizzle some ghee over it, so that each grain of the cooked rice is separate.Heat butter in a pan add cumin seeds, when the seeds crackle add the cooked rice and saute for a few minutes.Remove from the flame and keep aside.
For the paneer tikka
For the paneer tikkaMix ginger paste, garlic paste, tandoori Masala, salt, lemon juice, red chilli powder, pepper powder, oil and curds in a bowl. Add the malai paneer cubes and let it marinate for an hour.In a griller or pan heat a tbsp of oil, add the marinated paneer cubes and grill them till golden brown from both the sides. Keep aside
For the biryani gravy
For the biryani gravyHeat oil and butter in a pan, add cumin seeds, cinnamon and black cardamom.Add the grated onion and saute till the oil separates.Add the ginger paste, garlic paste and saute for 1 minute.Add the tomato puree and cook till the oil seperates.Add the red chilli paste, Kitchen King Masala or garam Masala, fried fenugreek leaves, black pepper powder, tomato ketchup, almond paste, fried onions, salt and enough water to adjust the consistency. Let it simmer for 2 to 3 minutes. Discard the black cardamom and cinnamon stick from the gravy and
How to proceed
How to proceedIn a handi spread 1 tbsp of butter and spread the flavoured rice in an even layer.Spread Paneer tikka evenly over it and top it with the briyani gravy.Make a shallow hole in the centre and place an onion slice. Place a burning charcoal on the onion slice and pour a teaspoon of ghee. Immediately cover with a lid or with aluminium foil so that the biryani gets a smoky flavour. After 15 minutes of Dhungar, remove the charcoal and onion slice.Pour fresh cream evenly all over and then spread the jeera rice evenly over it and pour the saffron-milk mixture.Garnish with fried cashewnuts, fried onions and mint leaves.Cover the lid with an aluminium foil and let it cook for 5 minutes on medium flame, lower the flame and cook for another 10 minutes. This will help all the flavors to get absorbed.Serve hot with raita and papad.

Matki Kachori

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 12 kachoris

Ingredients

For The Dough
2 cups plain flour (maida)
salt to taste
1 tbsp oil

For The Stuffing
1 tbsp oil
1/4 tsp urad dal (split black lentils)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1 finely chopped potatoes
1/2 tbsp ginger-green chilli paste
1 cup cooked matki (moath beans)
1 tsp chaat masala
1 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp lemon juice
1 tsp sugar
salt to taste
1 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)

Other Ingredients
oil for deep frying

Method

For the dough
For the doughCombine the plain flour, salt and oil in a mixing bowl.Add around 3/4th cup of lukewarm water and knead it into a soft pliable dough.Leave the dough covered with a damp cloth for around 20 – 30 minutes.Divide the dough in to 12 equal portions. Andkeep aside.
For the stuffing
For the stuffingHeat the oil in a pan, add the urad dal, mustard seeds and cumin seeds.When the seeds crackle, add the potatoes, ginger-green chillie paste and sprinkle 1 tbsp of water, mix well and cover and cook till the potatoes are soft.Add the matki, lemon juice, chaat masala, garam masala, turmeric powder, red chilli powder, coriander, mint, sugar and salt, mix well and saute for few minutes.Cool the stuffing mixture to room temperature.Divide the stuffing into 12 equal portions and keep aside.
How to proceed
How to proceedRoll out each portion into 3 – 4 inch diameter puri.Place a portion of stuffing on the rolled out puri.Carefully pull the ends of the rolled puri together to form it into a ball.Slightly press the stuffed dough ball into thick disk of around 3 inch diameter and keep aside.Repeat the same process with the remaining dough and the stuffing.Heat oil in a kadhai and slowly drop around 3 – 5 kachori till they turn golden brown and crisp from both the sides.Drain on an absorbent paper.Serve hot with the chutney of your choice.

Drumstick Rasam

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

Ingredients

10 boiled drumsticks
1 tbsp boiled toovar (arhar)
1 tbsp tamarind (imli)
1 tsp rasam powder
a little grated jaggery (gur)
salt to taste
1/4 tsp turmeric powder (haldi)
1/4 tsp cumin seeds (jeera) seeds
a pinch of asafoetida (hing)
a few curry leaves (kadi patta)
1 tbsp oil
chopped coriander (dhania) for garnishing

Method

In a deep bowl, add the boiled water of toovar dal and boiled drumsticks and add the tamrind, salt, turmeric and jaggery and mix well and bring to boil.Add the rasam powder, mix well and simmer for 15 minutes.For the tempering, heat the oil in a deep pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves and saute for 5 seconds.Add the asafoetida and pour this tempering to the rasam and mix well.Serve hot garnished with coriander.

Low Fat Chaas

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

Ingredents :

For Low Fat Chaas
1 1/2 cups low fat curds (dahi)
salt to taste

Method :

To make, combine the curds and salt in a deep bowl and whisk well.Add 2½ cups of chilled water and whisk well.Serve chilled.

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

Tandoori Paneer Pizza

Preparation :25 mins
Cook :4 mins
Total Time :46 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 Tandoori Paneer Topping
1 cup paneer (cottage cheese) cubes
1/4 cup onion cubes
1/4 cup capsicum cubes
1/4 cup tomato cubes (deseeded)
2 tsp oil

To Be Mixed Into A Smooth Marinade
1/2 cup thick curds (dahi)
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garlic (lehsun) paste
2 tsp butter
1 tbsp besan (bengal gram flour)
salt to taste

Method :

For the tandoori paneer topping
For the tandoori paneer topping Combine the paneer, onions, capsicum, tomatoes and the marinade in a deep bowl, toss gently and keep aside for 10 minutes.Heat the oil on a non-stick tava (griddle), add the marinated vegetables and cook on a medium flame for 3 to 4 minutes, while stirring gently and occasionally.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, spread ¼ cup of pizza sauce and 1 portion of the tandoori paneer topping evenly over it.Finally sprinkle ¼ cup cheese evenly over it.Repeat steps 1 and 2 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.

Spinach, Paneer and Dal Soup

Preparation :10 mins
Cook :10 mins
Total TIme :20 mins
Servings :Makes 6 servings

Ingredents :

2 cups finely chopped spinach (palak)
3/4 cup low-fat paneer (cottagte cheese) cubes
1/2 cup yellow moong dal (split yellow gram) , washed and drained
3/4 cup finely chopped onions
2 tsp low-fat butter
salt and to taste

Method :

Combine the yellow moong dal, spinach, onions and 6 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes or till moong dal turns soft.Allow it to cool completely and blend the spinach mixture (along with the water) in a mixer to a smooth purée.Transfer the purée into a deep non-stick pan, add the butter, salt, pepper and paneer, mix well and bring to a boil.Serve hot.

Mini Sabudana Thalipeeth

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

Ingredients

1 cup soaked sago (sabudana)
1 cup grated potatoes
1/2 tsp cumin seeds (jeera)
1 cup chilli powder
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste.
ghee for cooking as required

Method

Mix all the above ingredients nicely and knead well, using a little water if required.Divide the mixture into 4 to 5 portions.Take a tava, and grease it with 1 tsp. Ghee.Then, take one portion of the sago mixture and flatten it with your hand till it becomes a small size.Cook on medium flame on both sides till golden brown in colour.Repeat with all the other portions.Serve with curd or thecha and enjoy!"}]

Rice Vadagam

Preparation:015 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings

Ingredients

1 cup leftover rice (chawal)
10 small sized onions , finely chopped
2 to 3 green chillies , finely chopped
salt to taste
oil for deep frying

Method

Blend the rice and make it as a smooth paste.Add the onions and green chillies to the rice and mix well.Add the salt and mix well.Divide the mixture into equal sized balls and spread on a cloth to dry.Heat the oil in a kadhai and deep fry the balls till they turn golden brown in colour from all the sides.Serve hot. .

Gobi ka Paratha

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 5 parathas

Ingredients

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Stuffing
2 cups grated cauliflower
salt to taste
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
1/2 tbsp chopped coriander (dhania)
2 chopped green chillies
1 chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method

For the dough
For the doughCombine the whole wheat flour, salt and oil in a bowl and using enough water knead a soft dough.Divide the dough in to 5 equal portions and keep aside.
For the stuffing
For the stuffingCombine the cauliflower and little salt in a bowl, mix well and keep aside for 10 minutes.Squeeze and remove the excess water from the cauliflower and add the coriander powder, cumin seeds powder, chilli powder, coriander, green chillies, onions, ginger-garlic paste and salt and mix well.Divide the stuffing into 5 equal portions and keep aside.
How to proceed
How to proceedRoll out one portion of the dough into a 75 mm. (3\") diameter circle.Place a portion of the stuffing and fold the edges of the dough over the stuffing.Pinch the edges together to seal the stuffing in.Flatten the dough and roll out again into 100 mm. (4\") diameter circle using little flour for rolling.Cook on tava over a medium flame using little ghee till brown spots appear on both sides.Repeat for the remaining dough and the stuffing to make 4 more parathas.Serve hot with curds.

Paneer Mango Kathi Roll

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 8 servings

Ingredients

For The Rotis
1 cup whole wheat flour (gehun ka atta)
salt to taste
2 tsp roasted crushed cumin seeds (jeera)
2 tsp roasted crushed peppercorns (kalimirch)
2 tsp ghee

For The Filling
1/2 cup finely chopped paneer (cottage cheese)
2 tbsp chopped capsicum
2 tsp olive oil
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp cumin seeds (jeera)
salt to taste

For The Salad
1/4 cup thin cucumber strips
1/4 cup thin carrot strips

To Be Mixed Together For The Spread
1/2 cup thick mango pulp
1/2 tsp powdered sugar

For The Garnish
4 tbsp grated paneer (cottage cheese)

Method

For the rotis
For the rotisCombine all the ingredients and knead a soft dough using water.Keep aside for 10 minutes and divide the dough into 8 equal portions.Roll out each portion into 6\" rotis and roast it well on both the sides on tava using little ghee.Keep aside.
For the filling
For the fillingHeat oil in a pan and add the cumin seeds.When the seeds crackle, add the paneer and capsicum and saute for 1 minute.Add the kasuri methi and salt, mix well and keep aside.
For the salad
For the saladCombine the carrots and cucumber and toss well.Refrigerate till use.
How to proceed
How to proceedKeep roti flat on a clean dry plate.Apply 1 tbs of mango spread.Place 2 tbsp of filling in the centre and dot with 1 tsp mango spread.Place cucumber and carrot crisp strips on it and wrap this well from all the four sides and press it well.Garnish it with paneer and serve immediately.