Kai Kutan

Preparation :10 mins
Cook :8 mins
Total Time :18 mins
Servings :Makes 3 servings (3 serving )

Ingredients :

1 1/2 cups peeled raw banana roundels
1/2 cup freshly grated coconut
1/2 tsp ginger (adrak) paste
1 tsp green chilli paste
a pinch of turmeric powder (haldi)
salt to taste
2 tsp oil
1 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies , broken into pieces
2 to 3 curry leaves (kadi patta)
1/4 cup whisked thick curds (dahi)

Method :

Combine the coconut, ginger paste, green chilli paste and ½ cup of water in a mixer and blend till smooth. Keep aside.
Combine the raw bananas, turmeric powder, salt and ½ cup water in a deep non-stick pan, mix gently and cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
Add the prepared coconut paste and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
Heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the dry red chillies and curry leaves and sauté on a medium flame for 30 seconds.
Add the tempering to the banana mixture, mix gently and cook on a medium flame for a few seconds.
Cool slightly, then add the curds and ¼ cup of water and mix gently.
Serve immediately.

Broccoli Soup

Preparation :15 mins
Cook :15 mins
Total TIme :30 mins
Servings :Makes 2 servings

Ingredents :

1 cup broccoli florets
1 tsp oil
1/2 cup chopped onions
1/2 cup milk
salt and freshly ground black pepper (kalimirch) to taste

Method :

Heat the oil in a deep non-stick pan, add the onion and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
Add the broccoli and 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside to cool slightly.
Blend the mixture in a mixer to a smooth purée.
Transfer the purée back into the same deep non-stick pan, add the milk, salt and pepper, mix well and bring to boil.
Serve hot.

Paneer Potatoes Masala Parathas

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 to 6 servings

Ingredients

200 gms paneer (cottage cheese)
100 gms boiled and mashed potatoes
200 gms whole wheat flour (gehun ka atta)
6 chopped green chillies
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped mint leaves (phudina)
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
1 tsp poppy seeds (khus-khus)
salt to taste
ghee or oil as required

Method

Combine the paneer and potatoes and mix well.Add the green chillies, coriander, mint, cumin seeds, sesame seeds, poppy seeds and salt and mix well.Add the flour and 1 tbsp ghee and knead into a smooth dough.Divide the dough into medium size balls, roll and cook from both the sides using ghee or butter till crisp.Serve hot with green chutney and sauce.

Tasty Badam Halwa

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 6 to 8 servings

Ingredients

300 gms almonds (badam)
1/2 cup sugar
3 tbsp condensed milk
2 tbsp ghee
3 pinch saffron (kesar) strands
7 tbsp water
100 to 200 ml milk

Method

Soak the badam for 3-4 hours or until the skin can be peeled off. Peel off the skin and set aside.Blend the badam in a food processor and add required quantity of milk to make them into a fine paste.In a pan, add the sugar and pour 6 tablespoons or 1/4 cup of water just to cover the sugar. Stir til the sugar is melted and add the badam paste.Meanwhile soak the saffron in 1 tablespoon of water and let it rest for 10-15 minutes.Keep on stirring the halwa for 10 minutes in a low flame until it becomes thick and starts to leave the sides a little. Add the saffron along with the water and stir for another 5 minutes.Now add 2 tablespoons of ghee and stir continuously for another 2 minutes. Take them off the heat and keep on stirring until the halwa cools down. Add the remaining required ghee to make the halwa soft and stir for the next 5 minutes. Leave them to cool and serve.

Paneer Chandni - A Royal Paneer Delicacy

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 to 5 servings

Ingredients

3 tbsp ghee
3 to 4 cloves (laung / lavang)
2 crushed cardamom (elaichi)
2 chopped onions
salt to taste
1 tsp freshly ground black pepper (kalimirch) powder
500 gms paneer (cottage cheese)
200 gms fresh cream

To Be Mixed and Blender For Cashew-mava Paste :
1 cup cashewnuts (kaju)
2 tsp ginger (adrak) paste
6-7 chopped green chillies
1 cup grated low fat mava (khoya)
1 tsp cardamom (elaichi) powder
1/2 cup milk
salt to taste

For Garnishing
almond flakes
saffron
edible silver warq

Method

Cut the paneer into cubes of approx 1 inch each and set aside.Soak the saffron strands in milk for garnishing.Heat the ghee in a pan.Add cloves and crushed cardamoms and saute for 1 minute.Add the onions and saute till the onions turn translucent.Add the cashew-mava paste, mix well and cook for 5 minutes.Add the salt and pepper and add the pieces of paneer.Lastly, stir in fresh cream and mix well.Transfer it into a serving bowl.Garnish with almond flakes, soaked saffron and silver leaves (varq).Serve hot with roti or naan.

Coconut Mazaa

Preparation:30 mins
Cook: 50 mins
Total Time: 801 hours 20 minutes
Servings: Makes 4 to 5 servings 1 plate

Ingredients

1 liter milk
2 cups grated coconut
1 cup sugar
50 gms mava (khoya)
1 tbsp cornflour
1/4 tsp nutmeg (jaiphal) powder
2 tbsp chopped almonds (badam)
50 gms poppy seeds (khus-khus)

Method

Combine the coconut, poppy seeds and milk and blend in a mixer till smooth.Transfer in a deep pan, add the sugar, mix well boil till it reduces to half.Add the cornflour and khoya and mix well and cook for 15-20 minutes.Transfer in a greased thali and sprinkle the almonds and nutmeg powder.Serve warm.

Ukad

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

Ingredients

2 cups curds (dahi)
3 cups water
1/2 cup rice flour (chawal ka atta)
3 to 4 curry leaves (kadi patta)
1/2 tsp mustard (rai / sarson) powder
1/2 tsp cumin seeds (jeera)
asafoetida (hing)
1 chopped green chilli
2 to 3 tsp oil
salt to taste

Method

First down only mix cud water and flourbeat wellThen take a kadai heat oil put all the above ingrdients one after the otherThen put the curd mixture and stir it continously so that no lumps remainLastly put the saltServe hot with little oil on it"}]

Instant Stylo Barfi

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

Ingredients

4 tbsp milk powder.
3 to 4 wafer biscuits
1/2 tbsp finely chopped pistachios

Method

Add water to the milk powder and mix well to make thick dough and keep aside.Separate the layers of wafer.Place two pieces of these layers horizontally in a tray.Apply a layer of ready dough on it.Place two wafer slices again over this layer.Cover it with another layer of dough.Garnish with chopped pista and cut into square pieces.serve immediately.

White Chocolate and Coconut Ladoos

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 to 6 servings

Ingredients

1/2 cup melted white chocolate
3/4 cup dessicated coconut , roasted
1 tsp cardamom (elaichi) powder
1/2 tsp vanilla essence

To Garnish
dessicated coconut
tender rose petals

To Serve
toasted almond

Method

Combine all the ingredients in a bowl and mix well.Take 3 tsp of mixture and make ladoos with light hand.Roll them up in a dry coconut powder and keep aside.Serve then garnished with tender rose petals.Serve soft fresh ladoo at room temperature with almonds.

Tasty Punjabi Samosa

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 6 to 8 samosas

Ingredients

Samosa Crust
2 cups plain flour (maida)
1/2 cup warm oil
1/2 tsp carom seeds (ajwain)
salt to taste

Samosa Filling
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 cup green peas
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp garam masala
1 tbsp fennel seeds (saunf)
salt to taste
2 mashed potatoes

Other Ingredients
oil to deep fry

Method

Samosa crust
Samosa crustCombine all the ingredients in a bowl, using warn water knead a semi-stiff dough.Cover in muslin cloth and keep aside for 20 minutes.Divide into equal size ball and keep aside.
Samosa filling
Samosa fillingHeat the oil in a pan add the mustard seed when it splutter add the peas and fry for 2 minutes on medium flame.Add the ginger-garlic paste, turmeric and saute for 2 seconds on high flame.Add all the powder masala, fennel seeds, salt and potatoes and fry very nicely till it becomes dry.Add the coriander, mix well. Keep aside.
How to proceed
How to proceedRoll out the dough in small thin round chapati, cut it into half, make a cone of the half chapati and add the filling into it and close it with the help of water.Repeat the same procedure with the remaining dough and the filling to get more samosas.Heat the oil in a kadhai and deep-fry the samosa, remember that u should fry the samosa on a slow flame till golden brown colour from all the sides.Serve hot with green chutney.

Drumstick Leaves Paratha

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 5 parathas

Ingredients

1 cup whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
1/2 cup chopped drumstick(saijan ki phalli / saragavo) leaves
1 tsp chilli powder
1/2 tsp fenugreek seeds (methi) powder
1 tbsp oil
salt to taste
ghee for cooking

Method

Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 5 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little ghee, till golden brown spots appear on both the sides.Serve hot.

Jeera Rasam

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

Ingredients

50 gms toovar (arhar) dal
25 gms cumin seeds (jeera)
6 whole dry kashmiri red chillies
2 tsp coriander (dhania) seeds powder
1/4 cup tamarind (imli) pulp
a pinch of turmeric powder (haldi)
1 tsp carom seeds (ajwain)
salt to taste

Method

Clean, wash and soak the toovar dal, cumin seeds, red chillies and coriander in enough water for 30 minutes.Blend in a mixer till smooth and keep aside.In a deep pan, add the tamarind water and bring to boil.Add the salt, turmeric powder and carom seeds and boil for 5 minutes.Add the grounded paste and 4 cups water and simmer for 20 minutes.Serve hot with rice.

Creamy Malai Methi Matar

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 5 to 6 servings

Ingredients

1/2 cup cream
1 bunch fenugreek (methi) leaves leaves , chopped
1 cup boiled green peas
salt to taste
3 tbsp ghee or butter
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)

To Be Ground Into A Powder:
1 cardamom (elaichi)
1/2 inch stick cinnamon (dalchini)
2-3 clove (laung / lavang)

To Be Grounded Into A Paste:
1 big onion
1 tbsp poppy seeds (khus-khus) (poppy seeds)
1 tsp sugar
1 1/2 tbsp cashewnuts (kaju)
1 tbsp curds (dahi)
2 to 3 green chillies
ginger (adrak)

Method

Immerse the methi leaves in hot and salted water for 5 minutes.Wash thouroghly, drain and keep aside.Take a bowl and beat the cream until it becomes smooth.Keep aside.Heat the ghee in a kadhai. Add the cumin seeds and asafoetida.When the seeds crackle, add the paste and mix well.Add the grounded powder and salt and mix well.Add the peas, methi leaves, cream and all the remaining ingredients.Cook on a slow flame for 5 to 10 minutes.You can add a little flour to make gravy thick. Mix well.serve hot.

Rasgulla Icecream

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

Ingredients

1 full brick of Vanilla Icecream
8 Rasgullas
10 pcs marie biscuits
8 to 10 chocolate cubes
1 milk chocolate

Method

Take out the icecream from the freezer and melt it a little by keeping out for some time.Make the biscuits crums by churning it in the mixer.Take the whole \"ras\"out of the rasgulla and place these rasgullas in the desired serving bowls(katoris).Mix the biscuit crums,chocolate nuts/cubes to the icecream.With the help of a table spoon place the icecream over the rasgullas in the serving bowls(katoris).Take the milk chocolate and grate over above all the katoris as a topping of the katoris filled with rasgulla and icecream.Make sure the rasgullas are fully covered.Now put these in the freezer until set.Serve chilled.

Ginger Coconut Drink

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

Ingredents :

350 ml coconut water
20 gms ginger (adrak)
10 ml lemon juice
25 gms misri

Method :

Select good tender coconut(s).Drain out the required quantity of coconut water in a jug or pan.Remove the flesh of the coconut and churn it in a mixer.Strain this into the coconut water.Add sugar candy to the mixture.Crush the ginger and leave it in the coconut water for about three hours till its flavour infuses the liquid mix.Remove the ginger.Add the lemon juice.Serve chilled.You may garnish with a red rose petal.