Sev Puri

Preparation :30 mins
Cook :0 mins
Total Time :30 mins
Servings :Makes 4 plates

Ingredients :

24 papdis
1/2 cup boiled potato cubes
1/2 cup finely chopped onions
chaat masala for sprinkling
24 tsp khajur imli ki chutney
12 tsp green chutney
12 tsp fresh garlic chutney
2 tsp lemon juice
3/4 cup nylon sev

For The Garnish
4 tbsp finely chopped coriander (dhania)
2 tbsp chopped raw mangoes

Method :

Just before serving, arrange 6 papdis on a serving plate.Top each papdi with a few potato cubes, little onions and sprinkle a little chaat masala over it.Top it with 1 tsp of khajur imli ki chutney, ½ tsp of green chutney and ½ tsp of garlic chutney.
Put a ½ tsp lemon juice and 1½ tsp of sev over each papdi. Garnish with 1 tbsp of coriander and ½ tbsp of raw mangoes evenly over it.
Repeat steps 1 to 5 to make 3 more plates.Serve immediately.

Roasted Sweet Pepper Soup

Preparation :20 minutes
Cook :25 -35 minutes
Total TIme :55 mins
Servings :

Ingredents :

6 red capsicums
1 large capsicum
1 large yellow capsicum
3 tbsp olive oil
2 cups chopped spring onions
2 cloves of garlic (lehsun), crushed
4 cups water
3/4 to 8 cups dried red wine
1 tsp chilli powder (or to taste)
1 to 2 tbsp lemon juice (or to taste)
1/3 cup dried mixed herbs
salt and freshly crushed black pepper

Method :

Broil the whole peppers, turning with tongs, until the skins on all the sides are charred and puckered.Let it cool and then peel off the skins of the pepper, and then remove and discard the stems, seeds and fibers.Chop the red peppers coarsely and set aside.Cut the yellow and green peppers into narrow 1-inch strips, and set aside separately from the red pepper.Heat the olive oil in a large soup pot.Add the onion and sauté until the onion is soft and just beginning to turn golden.Add the garlic and continue to sauté until the onion is soft and just beginning to turn golden.Transfer the onion mixture to the container of a food processor and add the red sweet peppers and one cup of water.Puree until smooth.Return to the soup pot along with 3 cups of water, or enough to give the soup a moderately thick consistency.Add the wine and chili powder.Bring to a simmer and cook it over a low heat for 20 minutes.

Mango Lassi

Preparation:15 mins
Cook: 0 mins
Total Time: 15 mins
Servings: Makes 4 servings

Ingredients

1 raw mango , peeled and grated
1/2 cup grated coconut
200 gms grated jaggery (gur)
1/2 tsp cumin seeds (jeera)
salt to taste
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
4 to 5 curry leaves (kadi patta)

Method

Combine the mango, coconut, jaggery and cumin seeds and blend in a mixer till smooth.Transfer in a bowl and keep aside.Combine the curds with water and whisk well to make buttermilk.Add the mango mixture along with salt and blend using a hand blender till smooth.For the tempering, heat the oil in a small pan and add the mustard seeds.When the seeds crackle, add the asafoetida and curry leaves and saute for 10 seconds.Pour this tempering to the mango mixture and mix well.Serve chilled.

Khattu Aathanu ( Sour Mango Pickle)

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 1 bottle

Ingredients

1/2 cup castor oil
700 to 800 gms mustard (rai / sarson) oil
300 gms raw mango , peeled and chopped
50 gms salt , dry roasted
200 gms fenugreek seeds (methi) powder
1 tbsp asafoetida (hing)
4 red chillies
50 gms chilli powder

Method

Heat both the oil in different deep kadhais and keep aside.Combine the mangoes with2 tsp of oil and mix well. Keep aside.Place the fenugreek powder in a deep bowl, make a depression in between and put the asafoetida and red chillies and the heated oil and mix well.Allow the mixture to be cooled at room temperature.Add the red chilli powder and salt, mix well and allow to cool for 3 to 4 minutes.Now add mango pieces, mix well and keep covered for 36 hours and fill in the glass bottle upto half and press well.Add the remaining oil, mix well and keep stored in an air-tight container.

Do- Rangi Paratha

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

Ingredients

1 cup boiled , peeled and mashed beetroot
3 cups whole wheat flour (gehun ka atta)
2 tsp cumin seeds (jeera) powder
2 tsp chilli powder
1 cup blanched and chopped spinach (palak)
2 garlic (lehsun) cloves , crushed
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method

In a deep bowl, combine the beetroot with 1 1/2 cup of wheat flour, 1 tsp cumin seeds powder, 1 tsp of chilli powder and salt, mix well and knead into a soft dough, using enough warm water.Divide the dough into 4 equal portions and keep aside.In another bowl, combine the spinach with remaining whole wheat flour, cumin seeds powder and red chilli powder and mix well.Add the garlic and salt and knead into a soft dough, using enough warm water.Divide the dough into 4 equal portions and keep aside.Take one portions of each dough and press them one above the other.Roll out the dough into a circle of 6\" diameter, using wheat flour for rolling.Heat a tava and cook the paratha, using little oil, till golden brown spots appear on both the sides.Repeat the steps 5 to 8 to make 3 more parathas.Serve hot.

Cabbage Yogurt Gravy

Preparation:15 mins
Cook: 7 mins
Total Time: 22 mins
Servings: Makes 4 servings

Ingredients

250 gms cabbage , finely chopped
200 gms onions , finely chopped
4 tbsp roughly chopped coconut
1 tbsp roasted chana dal (daria)
2 to 3 red chillies
1 tsp cumin seeds (jeera)
1/2 tsp dried ginger (soonth) powder
1/2 tsp coriander (dhania) seeds
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
400 ml curds (dahi)

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Combine the red chillies, cumin seeds, dry ginger powder, coriander seeds, salt, coconut, roasted chana dal and grind to a smooth paste using little water.Transfer the paste to a bowl and add the onions, cabbage and salt and mix well. Keep aside.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the vegetable mixture and saute for 3 to 5 minuts.Just before serving, add the curds and mix well.Serve immediately and garnish with coriander.

Palak Dosa with Beetroot and Paneer Filling with Pomegranate Seeds

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 5 to 8 servings

Ingredients

For Spinach Dosa
500 gms dosa batter
2 cups spinach (palak) puree
2 to 3 clove garlic (lehsun)
salt for taste
4 tbsp ghee

For Beetroot and Paneer Filling
1 beetroot , grated
250 gms paneer (cottage cheese) , grated
1/4 cup finely chopped onions
salt as required
pinch black salt (sanchal)
2 tsp lemon juice
1/2 tsp chaat masala
2 tsp chopped coriander (dhania)
50 gms pomegranate seeds (anardana)
a pinch garam masala
a pinch sambhar masala
1/4 tsp sugar

Method

For palak dosa
For palak dosaAs per above if you have readymade dosa batter with you then just add properly pureed palak paste in it.Now muddle garlic to a fine paste and add it to the batter.Add salt and mix the batter thoroughly to get a bright green lovely colour.Keep it aside for resting.
For beetroot and paneer filling:
For beetroot and paneer filling:Combine the beetroot, paneer and pomegranate seeds in a bowl and mix well.Add all the above mentioned ingredients carefully one by one and mix lightly.After mixing all the ingredients keep the mixture aside.Heat a dosa pan or a normal non stick dosa tawa.Pour the palak dosa batter and sprinkle generously drops of ghee on top of it.Make sure the edges of dosa are covered with drops of ghee, this will give crispy edges. Gas flame or induction tawa heat needs to be on medium high and not too high or the dosa will get burnt.Once the dosa is done, the bright green colour will turn brownish green or olive green.Now spread a spoonful of mixture in the centre of dosa. Using the back of your flat spoon fold dosa and serve with a dollop of amul butter.

Spicy Idli

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

Ingredients

1/2 cup semolina (rava)
3/4 cup curds (dahi)
1 tsp oil
1/2 tsp salt
1/4 tsp red chilli powder
4 peppercorns (kalimirch) , coarsely crushed
1 tsp mustard seeds ( rai / sarson)
1/3 tsp fruit salt fruit
coriander (dhania) leaves and a few curry leaves (kadi patta)
grated coconut for garnishing

Method

Combine semolina with curd,coriander leaves,salt and eno salt to get a smooth batter.Grease idli moulds and steam this batter for 15 minutes on a medium flame.Cool and remove from the mould.Cut each idli into four and keep aside.Heat oil in a kadhai.Add mustard seeds,when it splutters put off the flame and add curry leaves.Add the idlis.Sprinkle red chilli powder and crushed peppercorn.Mix well.Cook on a slow flame for 2 minutes.Serve hot garnished with coriander and grated coconut.

Sabudana Upuma

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

Ingredients

1 cup sago (sabudana)
2 medium potatoes
1/4 cup peanuts
3 green chillies
1 pc ginger (adrak)
coriander (dhania) and curry leaves (kadi patta)

Method

Wash sabudana well in tap water and soak it for 2-3hrs.Boil potatoes with little salt and cut into bigger cubes. Grind groundnut coarselyTake a tawa, add 1tbls of oil season it with mustard, channa dal, urad dal, hing, curry leaves, g.chillie and ginger. add to it 1 cup of water, when it starts to boil add salt & the soaked sabudana, mix well, cover it and cook on a low flame. once it is done add potato pieces the groundnut and coriander leavesServe hot.

Tasty Mysore Rasam

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 to 5 servings

Ingredients

1/2 cup toovar (arhar) dal
3 tsp coriander (dhania) seeds
1/2 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera)
2 red chillies
2 cloves (laung / lavang)
1 small cinnamon (dalchini) stick
1 tsp tamarind (imli)
2 tsp oil
a small cube of dried coconut
1/4 tsp mustard
a pinch asafoetida (hing)
a few curry leaves (kadi patta)
1/2 tsp ghee
1 tsp salt to taste

Method

Cook the toovar dal with 3 cups of water and pressure cook for 3 whistles. Heat the oil in a kadhai and add 2 tsp of toovar dal, coriander seeds, pepper, cumin seeds, red chilli, cloves, cinnamon stick and dried coconut and sauté on a medium flame for 3 minutes.Cool completely and blend in a mixer, adding a little water to a smooth paste.Keep 2 cups of water to boil, and add imli paste, haldi and salt to this. Allow it to boil for a few minutes.Add the ground paste, and cooked toovar dal and let it cook for 5 to 10 minutes. Heat the ghee and add the mustard seeds. When they crackle, add hing and curry leaves.Pour the tempering over the rasam and serve hot.

Fruit Punch

Preparation :2 mins
Cook :0 mins
Total Time :2 mins
Servings :Makes 3 glasses

Ingredents :

3/4 cup chilled ready made orange juice
3/4 cup chilled ready made mango juice
3/4 cup chilled ready made pineapple juice
1 tbsp fresh cream

Method :

Combine all the ingredients in a deep bowl, mix well using a whisk.
Serve immediately.