Chettinaad Mushroom Curry

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 to 4 serving

Ingredients

1 cup washed and quartered mushrooms (khumbh) (white button or cremini)
4 whole dry kashmiri red chillies
10 to 12 whole black peppercorns (kalimirch)
1 tsp poppy seeds (khus-khus)
2 tsp chana dal (split bengal gram)
1 tsp oil
1/4 cup tamarind (imli) paste
6 to 8 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tsp turmeric powder (haldi)
salt to taste

Method

Dry roast red chili, black pepper corns, poppy seeds and chana dal until they are golden brown in colour.Allow it to cool.Blend them together in a mixer till smooth.Heat oil in a deep pan, add asafoetida,curry leaves,mushrooms and saltCook the mushrooms on a medium flame till they leave water or become soft, add the prepared powder and toss it well.Dissolve the tamarind paste to 1/2 cup water.Add the tamarind waterLet this cook for 10 minServe it will fried rice, naan or appam"}]

Healthy Sweet Dosa

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 6 to 8 dosas

Ingredients

1 cup dosa batter
1/2 cup whole wheat flour (gehun ka atta) or multigrain flour
jaggery (gur)
1/4 tsp baking soda
a pinch of salt
1/2 tsp cardamom (elaichi) powder
1 tbsp melted ghee
ghee greasing and cooking
brown sugar for sprinkling
honey

Method

In a deep bowl dissolve jaggery in little water, add wheat flour and mix well. Keep aside to rest for 10 to 15 minutes.Add dosa batter, melted ghee, cardamom powder, salt, baking soda and mix well.Heat a non-stick tawa (griddle), grease it with ghee and wipe off using a piece of cloth.Pour a laddleful of the batter on the tava and spread in a circular motion to make a dosa.Spread a little ghee over it and cook on a medium flame till under side turns slightly golden brown in colour.Sprinkle brown sugar, fold, drizzle some honey over it and serve immediately.Repeat steps 3 to 6 to make more dosas.
Handy tip:
Handy tip:You can drizzle chocolate sauce on top instead of honey.You can also sprinkle cinnamon powder along with brown sugar.You can also sprinkle fresh grated coconut along with brown sugar.

Methi Dosas

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

Ingredients

1 cup rice (chawal)
fenugreek (methi) seeds
salt to taste
water as required
oil for shallow frying

Method

Soak rice and methi seeds for 45 minutes to one hour.Grind it to a fine paste using enough water.Add salt to the batter.Heat a tawa and grease it with oil.Put 1 laddle full of the batter on the tawa.Spread in a circular motion to make dosa.Apply oil on sides and cook till brown on both the sides.Serve hot with coconut chutney.

Mooli Mutter Subji

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

Ingredients

1 cup grated radish (mooli)
1 cup boiled green peas
1/2 cup curds (dahi)
1 tbsp besan (bengal gram flour)
salt to taste
2 tsp ginger-green chilli paste
1 tsp sugar
2 tsp oil
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
a pinch asafoetida (hing)
1 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder

For The Garnish
2 tbsp grated carrot

Method

Beat curd and besan in a bowl and keep asideHeat oil in a kadhai and add the cumin seeds, asafoetida and curry leaves.Add the radish, spinac and the curds mixture and saute for 2 minutes.Add the remaining ingredients and mix well and cook for a minute and serve hot with phulkas.

Jack Fruit Pachadi

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

Ingredients

5 to 6 small jackfruits , chopped
1 cup jaggery (gur)
1 tbsp ghee
a pinch of cardamom (elaichi) powder

Method

Heat the ghee in a pan, add the jackfruits and saute till they turn golden brown. Keep aside.Boil enough water in a deep pan, add the jaggery and mix well till the jaggery dissolves and a syrup of one string consistency is made.Add the fried jack fruit and mix well till the mixture becomes thick.Add the cardamom powder and mix well.Serve hot.

Cheese Paratha

Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :Makes 6 parathas

Ingredients :

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

To Be Mixed Into A Cheese Stuffing
1 1/2 cups grated processed cheese
1/4 cup finely chopped coriander (dhania)
1 tsp chilli powder
1 tsp chaat masala
1/2 tsp garam masala
a pinch of salt

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

Method :

For the dough
For the doughCombine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.

How to proceed
How to proceedDivide the cheese stuffing into 6 equal portions. Keep aside.Divide the dough into 6 equal portions.Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.Put a portion of the cheese stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using a little oil until golden brown spots appear on both the sides.
8. Repeat with the remaining dough and cheese stuffing to make 5 more parathas.
Serve immediately.

Spicy Paneer Tomato Coins

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

Ingredients

4 bread slices cut into rounds
100 gms grated paneer (cottage cheese)
1 grated processed cheese cube
1/4 cup chopped tomatoes
1/4 tsp freshly ground pepper powder
1/4 tsp salt
1 tbsp chopped green chillies
melted butter

Method

Combine the paneer, chillies, cheese, tomato, salt and pepper powder in a bowl and mix well.Take a slice of bread and spread a portion of the mixture evenly on top of each bread slice.Place these bread slices in a greased baking tray and bake in a pre-heated oven and toast till the crust turns golden brown and crisp.Serve hot.

Homemade Tomato Juice

Preparation :10 mins
Cook :0 mins
Total TIme :10 mins
Servings :Makes 0.75 cups

Ingredents :

2 1/2 cups roughly chopped tomatoes
salt to taste , optional

Method :

Add the tomato pieces a few at a time in the hopper.
Serve immediately.

Chana Dal Rice Kheer

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 1 serving

Ingredients

1/2 cup chana dal (split bengal gram)
1/2 cup rice (chawal)
500 ml milk
250 ml coconut milk
100 ml condensed milk
1 cup jaggery (gur)
water as required
1/2 tsp cardamom (elaichi) powder
2 tbsp ghee
1/4 cup grated coconut

For The Garnish
roasted cashewnuts (kaju) and raisins (kismis)

Method

Heat ghee in pan and roast the rice lightly.In a pressure cooker mix the roasted rice and chana dal, add water and pressure cook for 2-3 whistles.Allow the steam to escape before opening the lid.Heat 1/4 cup water in a broad pan, add the jaggery and cook till it melts.Then add the cooked chana dal and rice and mix well.Add condensed milk and milk and bring to a single boil.Add the grated coconut and coconut milk and cook for few seconds.Remove from the flame, add the cardamom powder, mix well.Serve hot garnished with roasted cashewnuts and raisins.

Brown Onion Soup with Pepper Cheese Balls

Preparation :20 mins
Cook :30 mins
Total TIme :50 mins
Servings :Makes 4 to 6 servings

Ingredents :

For The Vegetable Stock (approx 4 Cups)
1/4 cup roughly chopped onions
1/4 cup peeled and roughly chopped carrots
1/4 cup roughly chopped cabbage
1/4 cup roughly chopped cauliflower
2 tbsp roughly chopped celery (ajmoda)

For The Cheese Balls
1/2 cup grated processed cheese
1 tsp freshly ground black pepper (kalimirch)
2 tsp chopped parsley

Other Ingredients
1 tbsp butter
1 cup sliced onions
salt and freshly ground black pepper (kalimirch) to taste
2 tsp cornflour

For The Garnish
1 tbsp chopped parsley

Method :

For the vegetable stock
For the vegetable stockCombine all the ingredients in a deep pan with 6 cups of water and mix well.
Simmer for approx. 20 minutes or till they release flavour.
Strain using a strainer. Keep the stock aside and discard the vegetables.

For the cheese balls
For the cheese ballsCombine all the ingredients in a bowl and mix well.
Divide the mixture into 18 equal portions and roll, each portion into a small round ball. Keep aside.

How to proceed
How to proceedCombine the cornflour and 1 tbsp of water in a bowl and mix well. Keep aside.Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the vegetable stock, salt and pepper, mix well and cook on a medium flame for 2 minutes.
Add the cornflour-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
Just before serving, reheat the soup and add the cheese balls to it.Serve immediately garnished with parsley.

Pachi Pulusu

Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 4 serving

Ingredients

2 tbsp soaked tamarind (imli)
1 tbsp jaggery (gur)
1/2 cup finely chopped onions
salt to taste

To Be Blended Into A Smooth Paste
3 tsp roasted sesame seeds (til)
3 tsp roasted peanuts
4 tsp water

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
4 whole dry kashmiri red chillies
6 to 7 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tsp oil

Method

In a bowl collect, combine the extracted tamarind juice, prepared paste, jaggery, water and salt and mix well.Heat oil in a pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves, red chillies and asafoetida and saute for 10 seconds.Add this tempering to the tamarind water.Add chopped onions and mix well.Serve with Ven pongal.

Do Mutter Paneer

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings

Ingredients

1/2 cup blanched green peas
1/2 cup blanched and crushed green peas
1/2 cup paneer (cottage cheese) triangles
2 tbsp powdered cashewnut
2 tsp crushed green garlic
2 tsp olive oil
2 tsp cumin seeds (jeera)
1 tbsp chopped coriander (dhania)
1/2 cup milk
2 tsp finely chopped green chillies
2 tsp grated ginger (adrak)
salt to taste

For The Garnish
1/4 cup chopped spring onion

Method

Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the garlic, chilli and ginger and saute for 1 minute.Add the crushed peas, cashewnut powder, milk, salt, mix well and cook for 1 minute.Add parboiled green peas and paneer pieces and mix gently so that the paneer and peas are coated with thick coarse gravy.Add the coriander and spring onions and mix lightly.Serve hot with phulkas and pickle.

Basic White Gravy

Preparation :10 mins
Cook :12 mins
Total TIme :22 mins
Servings :Makes 1 cup

Ingredents :

For The Onion Paste
1 cup roughly chopped onions
1 1/2 tbsp chopped cashewnuts (kaju)
1 tbsp melon seeds (charmagaz)
1 tbsp roughly chopped garlic (lehsun)
1/2 tsp chopped ginger (adrak)

Other Ingredients
2 tbsp oil
3 cardamoms
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 1/2 tsp finely chopped green chillies
5 tbsp fresh curds (dahi)
1 1/2 tbsp fresh cream
salt to taste

Method :

For the onion paste
For the onion pasteCombine all the ingredients along with ¾ cup of water in a kadhai, mix well and cook on a medium flame for 8 minutes. Keep aside to cool.
Blend in a mixer to a smooth paste and keep aside.

How to proceed
How to proceedHeat the oil in a kadhai, add the cardamom, cloves and bayleaf and sauté on a medium flame for a few seconds.
Add the prepared onion paste and green chillies and sauté on a medium flame for 3 minutes.
Add the curds, mix well and cook on a slow flame for a few seconds, while stirring continuously.
Switch off the flame, add the fresh cream and salt and mix well. Use as required.

Storage
StorageUse this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds and cream as they may get spoilt on storing.Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.Towards the end, add the curds and cream, mix well and simmer for 2 to 3 minutes.

Rimjhim Parantha

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

Ingredients

3/4 cup whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour) (gram glour)
2 tbsp quick cooking rolled oats four
2 tbsp bajra (black millet) flour
1 tbsp melted ghee
1 cup grated cabbage
1/2 cup crumbled paneer (cottage cheese)
1/2 cup grated bottle gourd (doodhi / lauki)
2 tbsp sesame seeds (til)
2 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste

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

Method

Take the all above ingriedients and mix wellAdd enough water to make a soft dough and knead well for 5 to 6 minutes.Divide the dough into 12 equal portions.Roll out each portion of the dough into a round of about 4'' diameter with help of a little whole wheat flour.Cook on a hot tava or non stick pan on both sides using a little ghee until light brown spots appear on both the sides.Repeat with remaining dough to make 4 more parathas.Serve hot with curd/Raita, green chutney/tomato chutney, butter"}]

Rice Ball Rasmalai

Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings

Ingredients

For The Rice Balls
1 cup rice flour (chawal ka atta)
water
1 tbsp oil
1 tbsp milk
5 tbsp condensed milk
1/2 cup blanched and chopped pistachios

For The Sauce
2 cups milk
1/2 cup condensed milk
5 tbsp powdered almonds (badam)

For The Garnish
chopped mixed nuts

Method

For the rice balls
For the rice ballsIn a pan add water, oil, milk and when water warms up, add rice flour and keep stirring so that no lumps are formed.Once this mixture starts to thicken and take dough consistency and the mixture leaves the sides of the pan.Remove from heat and cool down mixture.Add condensed milk, apply some oil on hand because dough is sticky  then make small balls and stuff one pista into balls.Steam cook in a idli cooker for 10 minutes.
For the sauce
For the sauceIn a heavy bottomed pan, add milk, bring to boil add condensed milk and almond powder.When the milk starts to thicken a little add rice balls  and cook for 3-4 minute.Remove from heat and garnish with dry fruits and serve chilled.

Kabuli Suva Chawal

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 9 servings

Ingredients

2 cups boiled rice
1/2 cup boiled kabuli chana (white chick peas)
2 tbsp chopped dill (shepu / suva bhaji)
1/4 cup blanched and chopped carrots
2 tsp ghee
1 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 tsp chopped green chillies
2 tsp grated ginger (adrak)
1 tsp chopped garlic (lehsun)
1/2 tsp garam masala
1 cup chopped spring onions
salt to taste

To Garnish
1/4 cup grated processed cheese

Method

Heat the ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the bayleaf, ginger, green chillies, garlic, dill and saute for 3 minutes.Add the garam masala, kabuli chana, potatoes, carrots and mix well and cover and cook for 2 minutes.Add the spring onions, top it with grated cheese and cover and let the cheese melt for a minute.Serve hot.

Green Pea Pulao

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

Ingredients

2 tsp oil
1 cup rice (chawal)
1/2 cup green peas
1 cup chopped onions
7 to 8 garlic (lehsun) cloves
red chilli powder to taste
3 to 4 peppercorns (kalimirch)
2 to 3 cloves (laung / lavang)
2 tsp cumin seeds (jeera)
salt to taste

Method

Soak the rice in enough water for 30 minutes and keep aside.Heat the oil in a pressure cooker, add the cumin seeds, peppercorns and cloves and garlic, mix well and saute for few seconds.Add the onions and salt, mix well and saute till the onions turn translucent.Add the red chilli powder and then add the green peas and saute for few minutes.Add the rice, mix well and saute for few more minutes.Add enough water to cover the rice and pressure cook for 2 to 3 whistles or till the rice is cooked.Allow the steam to escape before opening the lid.Serve hot.

Broccoli Kofta

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

Ingredients

For The Koftas
1/2 cup broccoli florets
2 boiled potatoes
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
salt to taste
oil for deep frying

To Be Blended Into A Masala
1 onion
2 tbsp chopped coconut
1 tsp ginger-garlic (adrak-lehsun) paste
2 green chillies
2 whole dry kashmiri red chillies
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
2 tbsp chopped coriander (dhania)

For The Gravy
5 tomatoes pureed
100 gms fresh cream
5 tbsp ghee
1 tsp chilli powder
salt to taste

Method

For the koftas
For the koftasBoil or steam the broccoli and mash it well.Add the potatoes, salt, ginger-garlic paste and green chilies, mix well while mashing the potatoes.Divide the mixture into small equal portions and shape them into small round balls.Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.Drain on an absorbent paper and serve hot.
For the gravy
For the gravyHeat the oil in a pan, add the grounded masala and saute for 5 minutes.Add the tomato puree, mix well and saute till the oil leaves the masala.Add enough and mix well and bring to boil.
How to proceed
How to proceedJust before serving, add the koftas to the gravy and mix well.Serve hot garnished with cream and kasuri methi.

Ukdicha Paratha

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 parathas

Ingredients

For The Dough
1 cup whole wheat flour (gehun ka atta)
a pinch of salt
water as required
1 tbsp oil

For The Stuffing
1 cup rice flour (chawal ka atta)
1/2 cup finely chopped onions
salt to taste
2 tbsp finely chopped coriander (dhania)
water as required
2 tsp oil

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

Method

For the dough
For the doughCombine wheat flour, oil, water and salt in a deep bowl and knead to a soft dough.Divide into 4 equal portions and keep aside.
For stuffing
For stuffingIn a deep pan add water and bring it to a boil, add the rice flour and mix well.Transfer it to another bowl, add the onions, salt, coriander, oil and mix well to form a dough.Divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedRoll a portion of the dough into a circle using a little flour for rolling.Place a portion of the stufifng in the centre of the circle.Bring together all the sides in the centre and seal tightly.Roll again into a circle using a little flour for rolling.Heat a non-stick tava (griddle) and cook the paratha using a little oil until golden brown spots appear on both the sides.Serve hot.

Instant Vegetable Paneer Dosa

Preparation:15 mins
Cook: 5 mins
Total Time: 20 mins
Servings: Makes 6 to 7 servings

Ingredients

1/2 cup semolina (rava)
2 tbsp rice flour (chawal ka atta)
a pinch of asafoetida (hing)
1 slit green chilli , finely chopped
1 tsp chopped coriander (dhania)
1 tsp cumin seeds (jeera)
1/3 cup grated paneer (cottage cheese)
1 tbsp finely chopped spinach (palak)
1 tbsp finely chopped cabbage
1 tsp grated carrot
salt to taste
freshly ground black pepper powder to taste

Method

Combine the semolina and rice flour in a bowl, add 1 cup of water and mix well to make a smooth batter.Add the remaining ingredients and mix well.Heat a tava and spread a spoonfl of batter to make a thin dosa.Repeat with the remaining batter to make more such dosas.Serve hot with chutney or sambhar.

Alu Bhat

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 6 to 8 servings

Ingredients

To Be Blended Into A Smooth Paste
1/2 cup chopped mint leaves (phudina)
3 tsp chopped green chillies
1/2 cup chopped coriander (dhania) leaves
2 tsp ginger (adrak)
1/2 cup dessicated coconut

Other Ingredients
2 cups chopped potatoes
3 tbsp oil
6 cloves (laung / lavang)
6 cinnamon (dalchini) sticks
2 tsp turmeric powder (haldi)
4 cups cooked rice (chawal)
2 tsp lemon juice
salt to taste

Method

Heat the oil in a kadai and add cloves, cinamon sticks, turmeric and potatoes and saute till the potatoes become soft.Remove and keep aside.In the same oil, add the grounded paste and saute for 5 minutes.Add the potatoes and mix well.Add the cooked rice and salt, mix well and add the lemon juice.Serve hot with raita.

Raw Mango Curry!

Preparation:10 minutes
Cook: 1 minute
Total Time: 11 mins
Servings:

Ingredients

4 medium sized raw mangoes
1 tsp asafoetida (hing)
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
4 dessert spoons sesame (til) oil
1/2 tsp mustard seeds ( rai / sarson)
salt to taste

Method

Cut the raw mangoes very finely into tiny squares.Then put the tiloil in a wok or dechi,heat it.Add the musterd seeds and allow it to splutter.Add hing powder and switch off the gas.Then add the cut raw mangoes,haldi powder,chilly powder and salt.Then serve it immeditely as it tastes best when it is crisp.Tastes best with curd rice.

Corn Poha Vada

Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 4 to 6 serving

Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
1 cup rice (chawal) flakes
2 cups boiled and mashed potatoes
3 tbsp grated cheddar cheese
1 cup grated paneer (cottage cheese)
2 green chillies , finely chopped
1/2 cup finely chopped coriander (dhania)
2 tbsp fresh grated coconut
1 tbsp grated ginger (adrak)
1 tsp roasted cumin seeds (jeera) powder
salt to taste
1 tsp chilli sauce
oil for frying

For The White Sauce
2 tsp grated garlic (lehsun)
1/2 tsp coarsely crushed pepper
salt to taste
4 tbsp butter
4 tbsp plain flour (maida)
1 cup milk

To Be Mixed Together For The Coating
1 cup plain flour (maida)
pinch of salt
1 tsp cumin seeds (jeera)
1/4 tsp carom seeds (ajwain)
bread crumbs as needed

Method

For the white sauce
For the white sauceHeat the butter in non-stick pan, add the plain flour and saute on low heat for a minute.Add the garlic and saute for 30 seconds.Add the milk, while stirring gradually, and bring to boil.Add the salt and pepper and mix well and cook till the sauce becomes thick and till done.Keep aside to cool.
How to proceed
How to proceedCombine the corn, potatoes, cheese, paneer, green chillies, rice flakes, coriander, coconut, ginger, cumin seeds, salt and chilli sauce in a bowl and toss well.Add the prepared white sauce, mix well and keep aside.Divide the mixture into small size balls ,flatten and make a hole in the centre with the help or your thumb.Dip these vadas in the prepared coating batter.Roll the vadas evenly with bread crumbs.Heat oil in a kadhai and deep fry these vadas in oil.Serve hot with your favourite sauce or chutney.Enjoy hot.

Rasam ka Dal

Preparation:10 min
Cook: 15 min
Total Time: 25 mins
Servings:

Ingredients

2 handfuls of yellow moong dal (split yellow gram)
1 handful of fresh coriander (dhania)
1 large tomatoes
1/4 \" piece of ginger (adrak)
1/2 lemon
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
1/2 tsp cumin seeds (jeera)
1 tsp sesame (til) oil
1 whole red chilli
1 green chilli
1/2 tsp rasam powder

Method

Wash and roughly chop corianderRoughly crush tomato with hand in a bowlSlice ginger into thin stripsPut moong dal to boil along with enough water to arrive at a reasonably light consistency, salt and turmeric, crushed tomato, sliced ginger, the green chilli and all the corianderAs dal starts boiling, add the rasam powder and let dal boil till done. switch flame off and squeeze in and mix the half-lemon's juice and transfer to a serving vesselHeat oil with hing, add the red chilli after breaking it, and sputter the jeera in itPour tempering over dal and serve"}]

Vegetable Stuffed Upma Cutlet

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings

Ingredients

For The Upma
1 cup semolina (rava)
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
a few curry leaves (kadi patta)
2 tsp urad dal (split black lentils)
1/2 tsp turmeric powder (haldi)
salt to taste

For The Stuffing
1/4 cup blanched and crushed green peas
1/4 cup grated carrot
1/4 cup grated coconut
1 tsp chopped cashewnut
a few raisins (kismis)
2 tsp chopped green chillies
1 tsp grated ginger (adrak)
1 tsp lemon juice
2 tsp sugar
salt to taste
1 tbsp chopped coriander (dhania)
1 tsp ghee
1 tsp cumin seeds (jeera)
quick cooking rolled oats for coating
ghee for cooking

Method

for the upma
for the upmaHeat the ghee in a non-stick pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the urad dal, curry leaves, turmeric powder and asafoetida and saute till the dal turns golden brown.Add the semolina and saute till it changes colour lightly.Add the salt, 3 cups boiling water, mix well and cook till all the water is absorbed well and upma is cooked. Keep aside.
For the stuffing
For the stuffingHeat the ghee in the same pan and add the cumin seeds.When the seeds crackle, add the remaining ingredients, mix well and keep aside.
How to proceed
How to proceedDivide the upma into 8 equal portions and shape them into small round balls.Make a depression at the center of each ball and fill a portion of the stuffing in it.Cover it another ball with depression and round it up to a ball and press lightly.Coat with oats evenly form all the sides.Heat a non-stick tava and cook each cutlet using little ghee till they turn crisp and brown form both the sides.Serve immediately.

Karela Special

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

Ingredients

100 gms bitter gourd (karela)
1 cup curds (dahi)
3 green chillies
50 gms jaggery (gur)
1 tsp salt
4 red chillies
1 tsp cumin seeds (jeera)
2 tbsp oil
2 medium onions
2 tbsp grated coconut

Method

Wash & cut karela into thin rounds by removing seeds.Put karela & curdswith joogerry,slit green chilly,salt& boil till it becomes dry.Add oil 7 fry till karela is browned.Slice onion, grind with coconut, jeera & red chilly to a smooth paste.Add the paste to karela & boil for 5 mts.Serve with rice/chapathi"}]

Veggie Corn Cricket Balls

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 6 to 8 servings

Ingredients

500 gms boiled potatoes
200 gms chopped onions
150 gms boiled sweet corn kernels (makai ke dane)
100 gms finely chopped cabbage
salt to taste
4 chopped green chillies
1/2 cup chopped coriander (dhania)
1/2 cup tomato ketchup
oil for deep frying

Method

Grate boiled potatoes, add salt and mix well. Keep aside.Heat 2 tsp oil in a pan, add the onions, cabbage and saute for 2 minutes.Add the corn and salt, mix well and cook for 3-4 minutes.Add green chillies, coriander and mix well. Keep aside to cool.Divide the mixture into 8 portions.Divide the potato mixture into 8 portions.Flatten s potato ball on palm, place a portion of cooked mixture abd bring all sides together to seal the edges well.Repeat the same with remaining 7 portions to make 7 more balls.Heat the oil in a kadhai and deep fry the balls till they turm golden brown and crisp from all the sides.Drain on an absorbent paper and serve hot.

Sweet Corn & Rava Vada

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings:

Ingredients

1 tin cream style corn
2 cups semolina (rava)
1 cup curds (dahi)
3 to 4 green chillies, finely chopped
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp garam masala
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
finely chopped coriander (dhania)
pinch of powder
extra semolina (rava)
oil for frying

Method

Mix rava with sweet corn. add yoghurt and the rest of the ingreidents except for baking powder and extra rava.Leave this mixture for 1 to 1/1/2 hrs.Take oil in a deep fry pan and heat it.Add the baking powder to it. take out some mixture in a bowl and add a handful of rava and mix.Take small protions of that mixture and fry in heated oil until golden brown.Repeat step 4 with the other mixture as well.Serve hot with your favourite chutney.

Mini Sweet Pancakes

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings

Ingredients

1/2 cup whole wheat flour (gehun ka atta)
1/4 cup quick cooking rolled oats
4 tsp powdered sugar
a pinch nutmeg (jaiphal) powder
water as required
ghee for cooking
a pinch baking soda
cardamom (elaichi) powder for garnishing

Method

Combine all the ingredients in a deep bowl and make a thin batter and rest for half an hour.Add the baking soda and keep aside for five minutes.Heat 2\" mini pancakes non stick tava, apply little ghee.Pour 1 to 1 1/2 tbsp of batter in each tava mini dent.Roast them semi crisp and golden brown on both the sides. Garnish them with elchi powder.

Surnali ( Sweet Dosa)

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 serving

Ingredients

2 cups rice (chawal)
1/4 tsp fenugreek (methi) seeds
1/2 cup grated coconut
3 1/2 cups puffed rice (kurmura)
1 cup rice (chawal) flakes
1 1/2 cups jaggery (gur)
1/2 tsp turmeric powder (haldi)
salt to taste

Method

Soak the rice and fenugreek seeds for 5-6 hours overnight. Soak the rice flakes and puffed rice till soft.Grind the soaked rice, fenugreek seeds,coconut and then the soaked rice flakes,puffed rice and jaggery.Mix everything, add salt, turmeric powder and ferment overnight.Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.Repeat with the remaining batter.Serve with coconut chutney and sambhar.

Masala Aloo Palak

Preparation:10 mins
Cook: 45 mins
Total Time: 55 mins
Servings: Makes 6 servings

Ingredients

3 cups chopped spinach (palak)
2 onions , finely chopped
2 boiled potatoes , chopped
1 tomato , grated
2 green chillies , chopped
2 tsp grated ginger (adrak)
1 tsp lemon juice
1/2 tsp whole wheat flour (gehun ka atta)
1 tsp chilli powder
1 tsp cinnamon (dalchini) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 tsp garam masala
1/2 tbsp butter
4 tbsp ghee
salt to taste

Method

Put the spinach in a deep pan, add very little water and a pinch of salt, cover and boil over a high flame for 2 minutes.Cool quickly by holding under running water in a colander.Blend in a mixer along with green chilli to a coarse puree. Keep aside.Heat the ghee in a kadhai and deep fry the potatoes till light brown and crisp.Drain on an absorbent paper and keep aside.In the same kadhai, add the cumin seeds.When the seeds crackle, add the ginger and onions and saute till the onions turn soft.Add the tomato and saute for more 2 minutes.Add all the dry masalas and saute till ghee leaves the sides.Add spinach and potatoes, mix well and bring to boil.Sprinkle the flour and mix well and boil for 2-3 minutes. Add the lemon juice and mix well.Just before serving, heat butter in a small pan and add the asafoetida.Pour over the vegetable and mix gently.Serve hot with naan or parathas or even rice.

Mint Coriander Rice

Preparation:15 mins
Cook: 12 mins
Total Time: 27 mins
Servings: Makes 3 to 4 servings

Ingredients

1 tbsp oil
15 cashewnuts (kaju)
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
10 chopped curry leaves (kadi patta)
1 tbsp tamarind (imli) pulp
4 green chillies
3 tbsp grated coconut
2 tsp cumin seeds (jeera)
1 tsp jaggery (gur) (optional)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1 cup boiled kabuli chana (white chick peas)
salt to taste
2 1/2 cups steamed rice (chawal)

Method

Heat 1 tsp of oil in a pan, add the cashewnuts and fry them till they turn light golden brown in colour. Keep aside.In the same pan, heat 1/2 tsp oil and add the mint leaves, coriander and curry leaves and saute till they wilt.Remove from the flame and keep aside to cool.Blend the fried leaves along with coconut, tamarind pulp, half of the fried cashews, half of cumin seeds, jaggery (if using), green chillies and salt and blend in a mixer into smooth paste using sufficient water.Heat the remaining oil in a pan, add the turmeric powder, asafoetida and the remaining cumin seeds.When the seeds crackle, add the chana, cashew, salt and the grounded paste, mix well and saute on a slow flame for 5 to 7 minutes.Add few tbsp of water if necessary.Remove from the flame and add the steamed rice and mix well.Serve hot.

Quick Methi Rice

Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 1 servings

Ingredients

200 gms green peas
rice (chawal)
1 cup chopped fenugreek (methi)
12 to 15 garlic (lehsun) cloves
3/4 tsp chilli powder
1/2 tsp mustard seeds ( rai / sarson)
4 tbsp oil
3 cups water
salt to taste

Method

Heat oil in a cooker, add mustards and wait till it splutter.Add crushed garlic and saute till it reaches light brown color.Add peas,chilli powder, fry for a minute.Add fenugreek leaves. Fry for 3-4 minutes. Add 3 cups of water, salt, bring it to boil.Add washed rice, make salt adjustment and cover the lid.Bring two whistles in medium high heat.Once pressure is released mix the cooked rice well to combine all ingredients.Do not over stirr.Your healthy and tasty methi rice is ready to eat.

Cashew Nut and Tomato Chutney

Preparation:15 mins
Cook: 0 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings

Ingredients

5 to 6 tomatoes
5 to 6 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)
8 to 10 cashewnuts (kaju)
3 to 4 tsp freshly grated coconut
2 tsp chilli powder
a pinch of turmeric powder (haldi)
4 to 5 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
salt to taste

Method

Heat 3 tsp oil in a pan, add the ginger, garlic and cashewnuts and saute till they turn golden brown.Add the coconut and saute for 2 minutes.ADd the tomatoes, mix well and saute for 1 minute.Add the salt, turmeric and chilli powder and mix well.Cover and cook the tomatoes with about half cup of water.Once the tomatoes are cooked, cool it and then grind the chutney coarsely.Heat the remaining oil in a small pan and add the mustard and cumin seeds.When the seeds crackle, add the asafoetida and immediately pour the tempering on the chutney.Serve with idli or dosa.

Shahi Aloo

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

Ingredients

10 baby potatoes, boiled and peeled
1 medium sized onion
1/2 \" piece of ginger (adrak)
5 cloves garlic (lehsun)
1 green chillies (slit)
1/2 cup tomato puree
1 tsp cumin seeds (jeera)
1/8 tsp asafoetida (hing)
1 tbsp coriander (dhania) powder
1/2 tbsp garam masala powder
1/4 tbsp turmeric powder (haldi)
1/4 tbsp chilli powder
1/2 cup whipped curds (dahi)
2 tbsp oil and salt to taste
coriander (dhania) for garnishing

Method

Make a paste of onion, ginger and garlic.In a kadhai, heat 1 tbsp of oil and add the above paste.Fry for few minutes.Now add tomato puree and rest of the powders/jeera and fry until oil separates.In a separate kadhai, heat 1 tbsp oil and fry potatoes and green chilli.Add the potatoes to the masala. mix well.Add curd and salt. mix thoroughly.Garnish with corriander leaves.

Masaledaar Paneer Paratha

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
1/4 cup chopped fenugreek (methi) leaves
2 to 3 tbsp ghee
1/2 tsp salt

To Be Mixed Together For The Filling
100 gms grated paneer (cottage cheese)
1/4 cup chopped onions
1 chopped green chillies
3/4 tsp chilli powder
3/4 tsp garam masala
3/4 tsp salt

Method

For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using 1 cup of water.Cover with a wet cloth and keep aside for 30 minutes.Knead again and divide the dough into 4 equal portions.
How to proceed
How to proceedDivide the stuffing into 4 equal portions and keep aside.Roll out a portion of the dough into a circle of 4: diameter.Place a portion of the stuffing at the centre and cseal the edges.Roll out again into a circle of 6\" diameter.Heat a tava and cook the paratha using little oil till golden brown spots appear on both the sides.Repeat the steps to make 3 more parathas.Serve hot.

Roasted Brinjal

Preparation:20 hrs
Cook: 015 mins
Total Time: 121520 hours 15 minutes
Servings: Makes 8 to 12 slices

Ingredients

4 brinjals
2-3 tbsp masala powder , recipe below
salt to taste
oil for roasting

To Be Grounded Into A Powder For Masala Powder
7 to 8 whole dry kashmiri red chillies
2 tbsp roasted toovar (arhar) dal
1 tbsp roasted rice (chawal)

Method

Cut the brinjal into thin slices.Combine the spice powder, salt and little water to make it into a paste.Now marinate the sliced brinjals into the paste and make sure that all the sides are covered.Keep it aside for an hour.Heat the tava and grease it with oil.Place the marinated slices on tava and roast till they turn dark brown in colour from both the sides.Serve it with plain rice,curd rice and sambar rice.

Miini Faraali Rajgira Pizzas

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

Ingredients

1 1/2 cups rajgira flour
1/2 cup waterchestnut (shingoda) flour
salt to taste
1 tsp freshly ground black pepper powder
1 tsp roasted sesame seeds (til)
1 potato , boiled and mashed
oil for cooking

For The Topping
1 cup paneer (cottage cheese) , mashed ( homemade )
2 tsp castor sugar
1 cup chopped mixed fruits
1 tbsp chopped mixed nuts
3 tsp pineapple jam

For The Garnish –
chopped coriander (dhania)
chopped mint leaves (phudina) leaves

Method

In a bowl, combine the rajgira and water-chestnut flour. Add the potato,salt, pepper powder,sesame seeds,oil, mix well and knead well to soft dough.Roll puris out of the dogh.Heat the oil in a kadhai and deep fry till they turn golden brown/Drain on an absorbent paper and keep aside.In another bowl, combine the paneer, castor sugar,nuts properly and add the jam and mixed fruits.Apply this topping on each puris.While serving garnish with coriander and mint.This is an usual pizza which everyone likes it.

Vegetable Paratha

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 parathas

Ingredients

1 cup whole wheat flour (gehun ka atta)
1/2 cup shredded cabbage
1/2 cup grated carrot
1 small onion , chopped
2 tbsp chopped coriander (dhania)
1 slit green chilli , finely chopped
salt to taste
2 tbsp oil
oil for cooking

Method

Combine all the ingredients in a bowl, mix well and knead into a soft dough, using very little water.Divide the dough into 6 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 oil, till golden brown spots appear on both the sides.Serve hot with chutney or tea.

Tangy Gobi Masala

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 2 to 3 servings

Ingredients

350 gms cauliflower , boiled and cut into florets
2-3 chopped tomato
1 chopped capsicum
2 chopped onions
1/2 cup frozen green peas
2 to whole dry kashmiri red chillies
2 to 3 slit green chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
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
salt to taste
1 tsp oil
1/2 cup water
1 tsp sugar
1/4 cup lemon juice or dried mango powder (amchur)

Method

Heat oil in a non stick pan or wok.Add the cumin seeds,mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing.Add the dry red chilli and let it fry for 1 minute.Add the onions and cook till the onions are golden brown.Add the capsicum and saute for 1 minute.Add the tomatoes and the green chilli and saute for 2 minutes till the tomatoes are pulpy.Add the ginger-garlic paste and mix 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 for the masalas to cook completely.Add the cauliflower florets and stir well so that the whole masala is mixed with the florets.Add salt, lemon juice or amchoor powder and mix well.Add the sugar and 1/2 cup of water and mix well.Cover the pan or wok with a lid and let it cook on low flame for 15 minutes.Serve with rotis or rice.

Suva Dhokla

Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 9 to 12 servings

Ingredients

2 cups instant khatta dhokla mix
1/4 cup chopped dill (shepu / suva bhaji)
salt to taste
1 tbsp oil
2 pinches baking soda mixed with 1 tbsp hot water
1 tbsp ginger-green chilli paste

For The Tempering
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
2 tbsp chopped dill (shepu / suva bhaji)
a few curry leaves (kadi patta)

Method

Combine all the batter ingredients and add the soda and pour the batter into greased thalis and keep the thalis to steam for 15 minutes. Nice puffy dhoklas will be ready.Keep the dhoklas thin or thick as per desired.Temper them using all the above ingredients and serve hot with ghee and tea.Tempering is optional.

Delicious Paneer Kheer

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

Ingredients

250 gms condensed milk
250 gms grated paneer (cottage cheese)
500 ml milk
cardamom (elaichi) powder to taste
raisins (kismis) as per taste

Method

In a deep pan, boil the milk and add the condensed milk and raisins and mix well.Simmer till the milk becomes thick.Add the cardamom powder and mix well.Cool the milk to room temperature and add the paneer and mix well.Refrigerate for atleast 3 hours and serve chilled.

Capsicum Gojju

Preparation:12 mins
Cook: 25 mins
Total Time: 37 mins
Servings: Makes 6 servings

Ingredients

250 gms chopped coriander (dhania)
150 gms grated coconut
6 whole dry kashmiri red chillies
3 tsp coriander (dhania) seeds
1 1/2 tsp chana dal (split bengal gram)
2 tsp urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
2 sticks of cinnamon (dalchini)
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp tamarind (imli) pulp
3 tbsp oil
2 tsp jaggery (gur)

Method

Heat 1 tsp of oil and add all the ingredients, except the capsicum, mustard seeds and tamarind, and saute for 3 minutes.Cool and blend in a mixer to a smooth powder.Heat the remaining oil in a kadhai, add the mustard seeds.When the seeds crackle, add the capsicum and saute till they are cooked.Add the ground masala, tamarind pulp and the jaggery, mix well and cook for 3 minutes.Boil the mixture for 5 minutes.Serve hot with rice.

Mourkuzhambuu

Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 4 servings

Ingredients

2 cups curds (dahi)
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1 tsp salt
2 tsp coconut oil
1 tsp fenugreek (methi) seeds , soaked
a few curry leaves (kadi patta)
1 drumsticks (saijan ki phalli / saragavo) , cut into 2\" pieces
1 cup bottle gourd (doodhi / lauki) , chopped

To Be Blended Into A Smooth Paste
1 cup grated coconut
3 green chillies
1/2 tsp coriander (dhania) seeds
1/2 tsp fenugreek (methi) seeds
1 tsp toovar (arhar) dal

Method

Pressure cook the vegetables in little water till soft. Keep aside.Combine the curds with the paste and mix well.Add the turmeric powder, vegetables add salt, mix well and bring to boil till bubble comes.Remove from the flame and keep aside.Heat the coconut oil in pan and add the cumin seeds, fenugreek seeds and mustard seeds.When the seeds crackle, add this to the vegetables and mix well.Serve hot.

Sheermal (Mughlai)

Preparation:30 mins
Cook: 0 mins
Total Time: 30 mins
Servings: Makes 6 servings

Ingredients

450 gms plain flour (maida)
4 tsp yeast
40 gms castor sugar
2 eggs , beaten (optional)
1 cup warm milk
2 cups mashed mava (khoya)
25 gms seedless raisins (kismis)
100 gms double cream
2 tbsp poppy seeds (khus-khus)
1/2 tsp kewra water or
saffron (kesar) strands soaked in 1 tbsp
1 tsp extra milk as required
225 gms ghee or

Method

Heat the milk but do not boil, then sprinkle yeast and sugar over it.Sieve flour, salt in a bowl, add eggs, raisins, khoya, double cream and half the ghee with the yeast mixture.Mix well and knead to a smooth dough, add the essence.If the dough is stiff then sprinkle little extra milk and knead again, cover with damp cloth and keep in a warm place to rise for 8 hours or overnight for best results.Punch the dough and knead it again and divide into 8 equal parts.Roll out each part into a round thick circle and leave aside for 20 minutes until it becomes double the size.Prick the roti all over with a fork, leaving 1\" margin around, brush melted ghee or butter and saffron solution and sprinkle poppy seeds.Bake in a pre-heated moderate oven (180° c-350° f-gas mark 4) until the roti turns light brown in colour.Sprinkle little cold milk over them when they are half done, then put them back into the oven for a few minutes more.Remove from the oven and sprinkle cold milk well over both sides, as this makes the roti soft.Wrap with foil or butter paper and keep aside until required.This roti can be kept for 4-5 days.

Raw Mango Murabba

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 5 to 6 servings

Ingredients

1 cup grated mango
1 1/2 cups sugar
1/4 tsp cardamom (elaichi) powder

Method

Take a heavy bottom pan and put sugar and grated mango and cook for 20 minutes stirring continuously on low flame or till the raw smell disappears.Then put cardamom powder.Mix well and serve or shift into the jar or bottle and store refrigerated.

Moong Kabab

Preparation Time: 10 hrs
Cooking Time: 20 mins
Makes 4 servings
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Ingredients

2 potatoes , boiled and mashed
1 cup moong (whole green gram) , cooked
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp green chilli paste
2 tbsp bread crumbs
1 tsp curry powder
1 tsp pomegranate (anar) seeds powder
a pinch of tandoori food colour
salt to taste
2 tbsp chopped coriander (dhania)
oil for cooking

Method

Combine all the ingredients in a bowl and mix well.
Divide the mixture into 15 to 20 equal portions and shape them into round flat kebabs.
Heat the oil in a kadhai and deep fry the kebabs till they turn golden brown and crisp form all the sides.
Serve hot.

Mixed Vegetable Satays

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 4 servings
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Ingredients

To Be Mixed Together For The Marinade
1 tsp chilli powder
2 tbsp garam masala
2 tbsp ginger-garlic (adrak-lehsun) paste
3 tbsp fresh curds (dahi)
2 tbsp lemon juice
1 tbsp oil
salt to taste

Other Ingredients

1 large red capsicum , cut into cubes
1 large boiled potato , peeled and cut into pieces
100 gms pineapple , cut into cubes
100 gms cauliflower , cut into cubes

Method

Combine the vegetables and place them in the marinade. Keep aside for atleast 3 hours.
Insert the pieces in a satay stick alternately and grill in till cooked.
Serve immediately.

Kala Chana Kabab

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 4 to 5 servings
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Ingredients

1 cup kala chana (brown chick peas) , soaked
1 cup boiled and mashed potatoes
1 cup chopped coriander (dhania)
5 to 6 green chillies , chopped
salt to taste
1 tsp garam masala
2 tsp dry red chilli flakes (paprika)
2 tbsp cornflour
oil for deep frying

Method

Pressure cook the chana in salted water for 3 to 4 whistles, or till cooked.
Allow the steam to escape before opening the lid and drain the excess water.
Combine all the ingredients in a bowl and mix well.
Divide the mixture into equal portions and shape them into small round kebabs.
Heat the oil in a kadhai, add the kebabs and deep fry till they turn golden brown and crisp from all the sides.
Serve hot.

Jain Kebabs

Preparation Time: 20 mins
Cooking Time: 10 mins
Makes 8 to 9 kebabs
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Ingredients

1 cup grated paneer (cottage cheese)
2 tbsp semolina (rava)
3 raw bananas , boiled and mashed
4 to 5 green chillies , finely chopped (optional)
1 tsp chaat masala
salt to taste
oil for deep frying

Method

Heat a kadhai, add the semolina and roast till the semolina turns pink in colour.
Keep aside to cool.
In another bowl, combine the bananas, green chillies, chaat masala and mix well and keep aside to cool.
Add 2 tbsp water and mix well till the mixture becomes a lump.
Add the paneer and salt and mix well to make a smooth dough.
Divide the dough into equal portions and shape them into small balls and then flatten using your palms.
Heat the oil in a kadhai, add the vadas and deep fry till they turn golden brown and crisp.
Drain on an absorbent paper and serve hot.

Green Paneer Kabab

Preparation Time: 30 mins
Cooking Time: 10 mins
Makes 4 servings
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Ingredients

1 cup mashed paneer (cottage cheese)
2 boiled and mashed potatoes
1 cup crushed sprouted moong (whole green gram)
1 cup finely chopped spinach (palak)
1 tbsp finely chopped coriander (dhania)
1 tbsp cornflour
1 tsp green chilli paste
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp garam masala
1/2 tsp cumin seeds (jeera) powder
1 tsp lemon juice
salt to taste
oil for deep frying
1 cup bread crumbs
tomato ketchup

Method

Combine all the ingredients in a bowl, except the bread crumbs and mix well.
Divide the mixture into equal portions and shape them into round flat kebabs.
Roll then in bread crumbs so that they are evenly coated from all the sides.
Heat the oil in a kadhai and deep fry till they turn golden and crisp from all the sides.
Serve hot with ketchup.

Healthy Veg Kababs

Preparation Time: 30 mins
Cooking Time: 15 mins

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Ingredients

200 gms broken wheat (dalia)
1 cup grated cucumber
1 cup grated carrot
1 cup grated cabbage
1/2 cup grated capsicum
1/2 cup dessicated coconut
1/2 cup crushed peanuts
1 cup chopped coriander (dhania) leaves
1 tbsp chaat masala
1 tbsp ginger-green chilli paste
salt to taste
1 tbsp coriander-cumin seeds (dhania-jeera) powder
lemon juice to taste
a pinch sugar
3 to 4 bread slices
3 to 4 grated cheese cubes
oil for frying

Method

Wheat fada should b kept in water for atleast an hour n then remove all the water.
Remove water from cucumber also.
Then mix all the ing.
Roll into small kababs
Deep fry untill golden brown colour.

Crisp Til Soya Kabab

Preparation Time: 10 MINUTES
Cooking Time: 15 MINUTES

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Ingredients

350 gms soya chunks (nuggets)
100 gms crumbled tofu (bean curd/ soya paneer)
1 potatoes , boiled and mashed
150 gms sprouted moong (whole green gram)
2 tbsp besan (Bengal gram flour)
1 tbsp lemon juice
2 tbsp sesame seeds (til)
1/2 tsp chilli powder
salt and pepper to taste
1/2 tbsp dried fenugreek leaves (kasuri methi)
1 tbsp mint leaves (phudina)
1 tsp finely chopped ginger (adrak)
3 to 4 garlic (lehsun) flakes
2 to 3 green chillies
1 tsp dried mango powder (amchur)
12 to 15 chopped blue berry

Method

Grind soya chunks to a fine powder,
Add gram flour,sprouts, mashed tofu and potato, seasoning, mint leaf,kastoori methi,red chilli powder, green chillies,lemon juice,ginger, garlic,amchur powder
.blend roughly in a mixer for 1 second.
Do not make into a paste.
Shape them into small round balls.
stuff chopped blue berry in each ballgive them desired s

Vegetable Barbeque

Preparation Time: 20 min.
Cooking Time: 15 min.
Serves 6.
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Ingredients


For the marinade
3/4 ltr curds (dahi)
3 onions, grated
4 large sized tomatoes
2 tbsp tandoori masala
1 tsp chilli powder
5 tbsp oil
salt to taste

To be ground into a ginger-garlic paste
50 mm. piece ginger (adrak)
10 cloves garlic (lehsun)

Other ingredients

500 gms paneer (cottagte cheese), cubed
500 gms baby potatoes, boiled
250 gms capsicum cubes
250 gms onion cubes
250 gms tomato cubes

Method

For the marinade

Tie the curds in a cloth, hang and allow to drain.
Prepare tomato puree by putting 4 large tomatoes into hot water for 10 minutes and then grating into a pulp.
Heat the oil and fry the grated onions until golden brown. Add the ginger-garlic paste and fry for 1 minute.
Add the tomato puree, tandoori masala and chilli powder and fry again for 2 to 3 minutes.
Add the curds and fry again for 3 to 4 minutes. Add salt and remove from the heat.

How to proceed

Add the paneer, potatoes, capsicum and onion pieces and allow to marinate.
Just before serving, add the tomato pieces.
On individual skewers, arrange one piece each of paneer, potato, capsicum, onion and tomato.
Cook on a hot charcoal sigri in front of the guests and serve hot.

Vegetable Kababs

Preparation Time: 25 minutes.
Cooking Time: 15 minutes.
Serves 4.
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Ingredients

500 gms grated bottle gourd (doodhi / lauki)
2 onions, grated
2 boiled potatoes, grated
3 tbsp levelled, besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
5 green chillies, chopped
1 tsp caraway seeds (shahjeera)
salt to taste

For cooking
oil for deep-frying

To be mixed into a masala mixture (for serving)
1 tsp chilli powder
1 tsp dried mango powder (amchur)
1/2 tsp salt
2 onions, finely chopped

Method

Sprinkle 2 teaspoons of salt on the grated vegetables and leave for 20 minutes. Squeeze out the water.
Add the remaining ingredients and shape into small round balls.
Deep fry in hot oil.
Whilst the balls are hot, press them flat.
Sprinkle the masala mixture on top and serve hot.

Spring Onion and Curd Dip

Preparation Time: 5 mins
Makes 1 servings
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Ingredients

1 cup curds (dahi)
4 spring onions , chopped
1 tsp garlic (lehsun) , chopped
1/2 tsp cumin seeds (jeera) powder
1 green chilli , chopped
salt to taste

Method

Combine all the ingredients in a blender and blend till it is smooth.
Refrigerate till required.
Serve chilled with vegetable crudites or any barbequed dish of your choice.

Tandoori Paneer Tikka

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

To Be Mixed Into A Marinade
1/2 tsp lemon juice
1/2 tsp chilli powder
1/2 tsp roasted and ground cumin seeds (jeera)
3/4 cup fresh curds (dahi)
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1 tsp black peppercorns (kalimirch) powder
1/2 tsp carom seeds (ajwain)
1 tsp fennel seeds (saunf) powder
3/4 tsp turmeric powder (haldi)
1/3 cup besan (bengal gram flour)
1 tsp oil
salt to taste
a few strands saffron (kesar) strands , dissolved in 1 tbsp milk

Other Ingredients
12 paneer (cottage cheese) cut into 50 mm. (2”) cubes
1 tbsp oil for cooking
1 tsp chaat masala
1 tbsp finely chopped coriander (dhania)

Method

Combine the paneer and marinade in a bowl, toss gently and keep aside to marinate for atleast ½ hour.
On a satay stick ,arrange 3 pieces of paneer. Repeat with the remaining ingredients to make 3 more stays.
Heat a non- stick tava and cook the satays on a medium flame using oil till he paneer is light brown in colour from all sides. Serve immediately sprinkled with chaat masala and coriander.

Tandoori Gobi Aur Broccoli

Preparation Time: 1 mins
Cooking Time: 20 mins
Makes 4 servings
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Ingredients

1 cup parboiled cauliflower florets
1 cup parboiled broccoli florets

To Be Mixed Into A Marinade
1/2 cup thick curds (dahi)
1 tsp besan (bengal gram flour)
1 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tsp chaat masala
2 tbsp chopped coriander (dhania)
1 tbsp mustard (rai / sarson) oil or
salt to taste

For Serving
onion rings
mint leaves (phudina) (phudina)
Method
Marinate the cauliflower and broccoli florets in the prepared marinade for about 1 hour.
Thread them on to skewers.
Grill the marinated cauliflower and broccoli florets over a charcoal or electric barbeque till the cauliflower is tender (approx. 15 to 20 minutes).
Serve hot on a bed of onion rings and mint leaves.

Tandoori Aloo Aur Baby Corn

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 4 servings
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Ingredients

1 cup baby potatoes
1 cup blanched baby corn , cut into 25 mm. (1") pieces and
3 tbsp fresh cream
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tbsp mustard (rai / sarson) oil
salt to taste

To Be Ground Into A Paste
6 to 8 whole dry kashmiri red chillies
4 cloves (laung / lavang) of garlic (lehsun)
25 of ginger (adrak)
4 tsp coriander-cumin seeds (dhania-jeera) powder

For Serving
lemon wedges
onion rings
Method
Wash the potatoes thoroughly, pierce them with a fork and boil in salted water till they are done.
Make a marinade by combining the ground paste, cream, kasuri methi, mustard oil and salt.
Marinate the potatoes and baby corn in this marinade for 10 to 15 minutes.
Arrange alternate pieces of potatoes and baby corn on skewers.
Grill over a charcoal or electric barbeque till they are golden brown.
Serve hot with lemon wedges and onion rings.

Suran Chana Dal Seekh Kebabs

Preparation Time: 15 mins.
Cooking Time: 1 hour.
Makes 4 kebabs.
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Ingredients

1/2 cup chana dal (split Bengal gram)
1 1/2 cups yam (suran), finely chopped
1/2 cup onions, sliced
1 1/2 tsp grated ginger (adrak)
2 cloves of garlic (lehsun), chopped
2 green chillies, chopped
1/4 cup chopped mint leaves (phudina)
1 tbsp chaat masala
1/4 tsp garam masala
3 tbsp oil
salt to taste
oil for grilling

For serving
Green Chutney
onion rings
Method
Heat 1 tablespoon of oil in a pan, add the chana dal and sauté it till it is light pink in colour.
Cool and grind the chana dal to a powder. Keep aside.
In another pan, heat the remaining 2 tablespoons of oil and sauté the onions, ginger, garlic and green chillies till the onions turn translucent.
Add the suran and cook over a slow flame for 5 to 7 minutes. Add ½ cup of water and cover and cook till the suran is soft and all the moisture has evaporated.
Cool and grind to a paste along with the mint without using any water.
Combine the chana dal powder, suran mixture, chaat masala, garam masala and salt and mix well.
Divide into 4 equal portions and shape them into kebabs on metal skewers that are 100 mm. (4") long.
Brush each kebab with a little oil.
Grill over a charcoal or electric barbeque till they are lightly browned on all sides.
Serve hot with green chutney and onion rings.

Spicy Baby Corn

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.
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Ingredients

200 gms baby corn

To be mixed into a marinade
1 tsp chilli powder
1 tsp grated garlic
1/2 tsp carom seeds (ajwain)
1 tsp oil
1 tsp cornflour
3 tbsp curds (dahi)
salt to taste

For serving
1/2 cup chopped spring onions
lemon wedges
Spring Onion and Curd Dip
Method
Combine the marinade with the baby corn and leave aside for 15 to 20 minutes.
Grill over a charcoal or electric barbeque, either by wrapping in foil or by
Grill over a slow flame till the corn is almost cooked and the marinade is cooked and has coated the corn.
Arrange on a bed of spring onions and lemon wedges and serve with the

Sizzling Mushrooms in Salsa

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 2.
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Ingredients

1 cup mushrooms (khumb) , cut into quaters
2 tbsp tomato ketchup
1/4 cup finely chopped spring onion greens

For the cooked salsa
2 large garlic cloves, finely chopped
1 green chilli, finely chopped
1/4 cup finely chopped spring onions whites
1/4 cup finely chopped capsicum
1/2 cup finely chopped tomatoes
1/4 tsp fresh oregano
2 tbsp oil
salt to taste

For the garnish
1/4 cup grated processed cheese
1 tbsp fresh cream
Method

For the cooked salsa
Heat the oil in a pan, add the garlic, green chilli, spring onion whites and capsicum and sauté for 3 to 4 minutes.
Add the tomatoes and sauté for 2 to 3 minutes. Keep aside.

How to proceed
Add the tomato ketchup, mushrooms and salt to the cooked salsa and sauté for 3 to 4 minutes till the mushrooms soften.
Add the spring onion greens and oregano and mix well.
Spoon the mushrooms on to a hot sizzler plate.
Serve immediately topped with the cheese and cream.

Sizzling Brownies

Preparation Time: 15 mins
Cooking Time: 60 mins
Makes 2 servings
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Ingredients

For The Brownies
1 cup plain flour (maida)
1/4 cup cocoa powder
3/4 cup powdered sugar
1/2 tsp soda bi-carb
1/2 tsp baking powder
6 tbsp curds (dahi)
5 tbsp milk
5 tbsp melted butter
1/2 cup chopped walnuts (akhrot)
1/2 tsp vanilla essence

To Be Mixed Together For The Marinated Fruits
1 1/2 cups mixed fruits (strawberries , grapes, cherries etc.)
1 tbsp rum
1 tsp castor sugar
1/2 tsp lemon juice (optional)
1/2 tsp lemon rind

For The Marbled Chocolate Sauce
1 1/2 cups grated dark chocolate
1/2 cup fresh cream

Other Ingredients
2 scoops of vanilla ice-cream
Method
For the brownies
Pre-heat the oven to 180 c (350 f).
Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps.
Pour this mixture into a greased and dusted 200 mm. X 200 mm. (8" x 8") baking tray.
Place in the oven and bake for 20 to 25 minutes.
Cool and cut into 50 mm. X 50 mm. (2" x 2") pieces. Keep aside.

For the marbled chocolate sauce
Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove from the fire.
Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.

How to proceed
Lightly heat 2 sizzler plates till they are hot (but not red hot as for other sizzlers) and place them on their respective wooden trays.
Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over.
Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect.
Place half the brownies and then the marinated fruits on the sides. (reheat the brownies if cold).
Serve hot with a scoop of vanilla ice-cream and the chocolate sauce.
Repeat with the remaining ingredients to make another sizzler.
Serve immediately.

Sizzling Asparagus and Baby Corn

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.
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Ingredients

8 to 10 blanched asparagus , cut into 25 mm.(1") pieces
8 to 10 baby corn , cut into 25 mm. (1") pieces

For the cheese sauce
1 tsp finely chopped garlic
4 to 6 cheese slices
1/2 tsp dried oregano
1/4 cup fresh cream
1/4 cup milk
1 tsp dry red chilli flakes (paprika)
2 tbsp butter
salt to taste

For the garnish
1 tsp chopped parsley
Method

For the cheese sauce
Heat the butter in a non-stick pan, add the garlic and sauté for a few seconds.
Add the cheese, oregano, cream, milk, chilli flakes and salt and stir over a slow flame till the cheese has melted to get a smooth cheese sauce.

How to proceed
Heat one small sizzler plate till it is red hot and place it on its wooden tray.
Arrange the asparagus and baby corn pieces over the hot sizzler plate.
Pour the cheese sauce over.
Serve immediately, garnished with the parsley.

Pudina Aloo

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.
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Ingredients

2 cups baby potatoes
1/2 recipe Green Chutney
1/4 tsp black salt (sanchal)
1 tbsp melted butter
1 1/2 tsp cornflour
salt to taste
Method
Boil the potatoes in salted water and peel them.
Combine all the ingredients together in a bowl and keep aside for 10 minutes.
Place the potatoes in a foil wrapper and grill over a medium hot barbeque (charcoal or electric) for 10 to 12 minutes till the cornflour is cooked and the marinade coats the potatoes.
Serve hot.

Paneer Tikka Sizzler

Preparation Time: 15 mins.
Cooking Time: 60 mins.
Makes 2 sizzlers.
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Ingredients


For the paneer tikkas
1 1/2 cups paneer (cottagte cheese) cubes
1/2 cup thick onion wedges
1/2 cup capsicum pieces (2") each
1/2 cup thick curds (dahi)
1/2 tsp besan (Bengal gram flour)
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
2 tbsp mustard oil
salt to taste

For the yellow rice
1 cup long grained rice (basmati)
1/2 tsp cumin seeds (jeera)
25 mm. (1") stick of cinnamon (dalchini)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1/4 tsp turmeric powder (haldi)
1 tbsp oil
salt to taste

For the makhani sauce
5 large tomatoes, roughly chopped
2 cloves (laung / lavang)
4 to 5 cashewnuts (kaju)
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1 tsp chilli powder
3 tbsp fresh cream
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tbsp oil
1 tbsp butter
salt to taste

For the stuffed capsicum
1 capsicum
1/2 cup boiled sweet corn kernels (makai ka dana)
1/2 cup boiled green peas
1/2 tsp roasted cumin seeds (jeera) powder
1 tsp chopped coriander (dhania)
salt to taste

Other ingredients
1 tbsp oil mixed with 1 tablespoon of water
Method

For the paneer tikkas
Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
Arrange the paneer, onions and capsicum on 4 skewer sticks.
Heat the balance 1 tablespoon of mustard oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly browned (approximately 4 to 5 minutes).

For the yellow rice
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Heat the oil in a heavy bottomed pan, add the cumin seeds, cloves and bay leaf and stir.
When the seeds crackle, add the rice, turmeric powder and salt and sauté for 2 minutes.
Add 2 cups of hot water. Cover and cook over a slow flame for 10 to 15 minutes till the rice is cooked. Keep aside.

For the makhani sauce
Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup water and
Blend to a smooth purée in a liquidiser. Strain the purée through a sieve and keep aside.
Melt the butter in a pan and add the cumin seeds.
When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
Add the onions and sauté till the onions turn golden brown.
Add the strained purée, chilli powder, cream, garam masala, kasuri methi

For the stuffed capsicum
Cut the capsicum into 2 halves horizontally, scoop out the seeds to create an empty shell.
Parboil the capsicum in salted water, drain and keep aside.
Combine the corn, peas, cumin seed powder, coriander and salt and mix
Fill this mixture in the capsicum halves and keep aside till required.

How to proceed
Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
Arrange half the warm yellow rice in the centre of each cast iron plate.
Place one stuffed capsicum on one side of each sizzler plate.
Top with 2 skewers of the paneer tikkas.
Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
Pour the oil-water mixture over the cast iron plates for a sizzling effect.
Serve immediately with the makhani sauce.

Paneer Balls with Barbeque Sauce

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 16 balls
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Ingredients

For The Paneer Balls
1 cup grated paneer (cottage cheese)
4 bread slices
3 tbsp curds (dahi)
2 tsp finely chopped green chillies
1 tbsp chopped coriander (dhania)
1/4 tsp baking soda
4 tbsp plain flour (maida)
salt to taste
oil for deep frying

For The Barbeque Sauce
2 large tomatoes
1 tbsp brown sugar
1 tbsp soy sauce
2 tsp vinegar
2 tbsp tomato ketchup
salt to taste
Method
For the paneer balls
Mash the paneer and knead very well.
Soak the bread slices in curds for 3 to 4 minutes.
Combine all the ingredients in a bowl and mix very well.
Divide the mixture into 16 equal portions and roll each portion into a round ball.
Heat a deep kadhai and deep-fry a few balls at a time till they turn brown in colour from both all the sides.
Drain on absorbent paper and keep aside.

For the barbeque sauce
Put the tomatoes in hot water.
After 10 minutes, take out the skin and chop.
Add the brown sugar, soya sauce, vinegar, tomato ketchup and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

How to serve
Serve the paneer balls with warm barbeque sauce.