Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 8 dosas
Ingredients :
1/2 cup raw rice (chawal) , washed and drained
1/4 cup grated coconut
1/4 cup cooked rice (chawal)
salt to taste
melted butter for cooking
For Serving
sambhar
coconut chutney
coriander onion chutney
Method :
Combine the raw rice, coconut, cooked rice and ½ cup of water in a mixer and blend till smooth.Transfer the mixture into a deep bowl, add the salt and approx. 5 tbsp of water and mix well. Cover with a lid and keep it aside for 10 minutes.Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm. (5”) diameter circle.Smear a little butter over it and along the edges and cook on a medium flame for 1 to 2 minutes. Take care to see that the dosa does not become crisp as this is a soft dosa.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 7 more dosas.Serve immediately with sambhar, coconut chutney and coriander onion chutney.
Saturday, August 31, 2019
Papaya Pear and Yoghurt Smoothie
Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 3 glasses
Ingredients :
2 cups papaya cubes
1 cup pear cubes
1/2 cup greek yoghurt or hung curds (chakka dahi)
1/2 cup coconut milk (nariyal ka doodh)
2 tbsp sunflower seeds (surajmukhi ke beej)
1 tbsp honey
Method :
Combine all the ingredients in a mixer and blend till smooth and frothy.
Pour equal quantities of the smoothie into 3 individual glasses and serve chilled.
Cook :0 mins
Total Time :10 mins
Servings :Makes 3 glasses
Ingredients :
2 cups papaya cubes
1 cup pear cubes
1/2 cup greek yoghurt or hung curds (chakka dahi)
1/2 cup coconut milk (nariyal ka doodh)
2 tbsp sunflower seeds (surajmukhi ke beej)
1 tbsp honey
Method :
Combine all the ingredients in a mixer and blend till smooth and frothy.
Pour equal quantities of the smoothie into 3 individual glasses and serve chilled.
Nutritious Jowar and Tomato Chila
Preparation :5 mins
Cook :10 mins
Total Time :15 mins
Servings :Makes 4 chilas
Ingredients :
1/4 cup jowar (white millet) flour
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup maize flour (makai ka atta)
1/4 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
1 1/4 tsp oil for greasing and cooking
For Serving
coriander green garlic chutney
Method :
Combine all the ingredients in a bowl and mix well to make a batter of pouring consistency using enough water.Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil.Pour a ladleful of the batter on the non-stick tava (griddle) and spread it in a circular motion to make a 125 mm. (5”) diameter circle.Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.Repeat steps 3 and 4 to make 3 more chilas.Serve hot with coriander green garlic chutney.
Cook :10 mins
Total Time :15 mins
Servings :Makes 4 chilas
Ingredients :
1/4 cup jowar (white millet) flour
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup maize flour (makai ka atta)
1/4 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
1 1/4 tsp oil for greasing and cooking
For Serving
coriander green garlic chutney
Method :
Combine all the ingredients in a bowl and mix well to make a batter of pouring consistency using enough water.Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil.Pour a ladleful of the batter on the non-stick tava (griddle) and spread it in a circular motion to make a 125 mm. (5”) diameter circle.Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.Repeat steps 3 and 4 to make 3 more chilas.Serve hot with coriander green garlic chutney.
Dill Dosa
Preparation :10 mins
Cook :45 mins
Total Time :5358 hours 55 minutes
Servings :Makes 17 dosas
Ingredients :
1/2 cup finely chopped dill leaves
1 cup raw rice (chawal)
1/2 cup beaten rice (poha)
1/2 cup urad dal (split black lentils)
1/4 cup grated coconut
1 tsp green chilli paste
salt to taste
8 1/2 tsp ghee for cooking
For Serving
sambhar
Method :
Combine the rice, beaten rice and urad dal in a deep bowl with enough water and soak for 8 hours. Drain well.
Blend with 1 cup of water till smooth.
Transfer the batter to a deep bowl, add the dill leaves, coconut, green chilli paste, salt and ½ cup of water and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.Smear ½ tsp of ghee evenly over it and along the edges and cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. Turnover and cook again for ½ minute or till the other side gets cooked as well.
Repeat steps 4 to 6 to make 16 more dosas.Serve immediately with sambhar.
Cook :45 mins
Total Time :5358 hours 55 minutes
Servings :Makes 17 dosas
Ingredients :
1/2 cup finely chopped dill leaves
1 cup raw rice (chawal)
1/2 cup beaten rice (poha)
1/2 cup urad dal (split black lentils)
1/4 cup grated coconut
1 tsp green chilli paste
salt to taste
8 1/2 tsp ghee for cooking
For Serving
sambhar
Method :
Combine the rice, beaten rice and urad dal in a deep bowl with enough water and soak for 8 hours. Drain well.
Blend with 1 cup of water till smooth.
Transfer the batter to a deep bowl, add the dill leaves, coconut, green chilli paste, salt and ½ cup of water and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.Smear ½ tsp of ghee evenly over it and along the edges and cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. Turnover and cook again for ½ minute or till the other side gets cooked as well.
Repeat steps 4 to 6 to make 16 more dosas.Serve immediately with sambhar.
Farali Pancakes
Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 2 servings
Ingredients :
1 cup buckwheat (kutto or kutti no daro) flour
1/2 cup waterchestnut (shingoda) flour
1 cup grated bottle gourd (doodhi / lauki)
2 tsp ginger-green chilli paste
1/2 cup finely chopped coriander (dhania)
1/4 cup beaten curds (dahi)
salt to taste
oil for cooking
Method :
Place both the flours in a deep bowl, add the coriander, bottle gourd, ginger-green chilli paste, salt, mix well and whisk to make a smooth thick batter, using water as required.Cover and keep aside for 30 minutes.Heat 1 tbsp oil and add this to the batter and mix well.Heat non-stick tava and pour a ladleful of batter and spread to make a thin pancake.Cook using little oil, till they turn golden brown and crisp from both the sides.Repeat with the remaining batter to make more such pancakes.Serve hot with pumpkin chutney or coconut chutney.
Cook :10 mins
Total Time :20 mins
Servings :Makes 2 servings
Ingredients :
1 cup buckwheat (kutto or kutti no daro) flour
1/2 cup waterchestnut (shingoda) flour
1 cup grated bottle gourd (doodhi / lauki)
2 tsp ginger-green chilli paste
1/2 cup finely chopped coriander (dhania)
1/4 cup beaten curds (dahi)
salt to taste
oil for cooking
Method :
Place both the flours in a deep bowl, add the coriander, bottle gourd, ginger-green chilli paste, salt, mix well and whisk to make a smooth thick batter, using water as required.Cover and keep aside for 30 minutes.Heat 1 tbsp oil and add this to the batter and mix well.Heat non-stick tava and pour a ladleful of batter and spread to make a thin pancake.Cook using little oil, till they turn golden brown and crisp from both the sides.Repeat with the remaining batter to make more such pancakes.Serve hot with pumpkin chutney or coconut chutney.
Mooli ka Salad
Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 2 servings
Ingredients :
1 cup thickly grated radish (mooli)
1/4 tsp garlic (lehsun) paste
1/2 tbsp lemon juice
1/2 tsp finely chopped green chillies
1/4 tsp split mustard seeds (rai na kuria)
1 tsp chopped coriander (dhania)
salt to taste
Method :
Combine all the ingredients except salt in a deep bowl and allow it to marinate for at least an hour. Cover with a lid and refrigerate for atleast 30 minutes.Serve chilled.
Handy tip:
Handy tip:Radish emits a strong odour. Remember to cover the bowl tightly and or plastic wrap so that the other foods in the refrigerator do not smell like radish too.
Cook :0 mins
Total Time :5 mins
Servings :Makes 2 servings
Ingredients :
1 cup thickly grated radish (mooli)
1/4 tsp garlic (lehsun) paste
1/2 tbsp lemon juice
1/2 tsp finely chopped green chillies
1/4 tsp split mustard seeds (rai na kuria)
1 tsp chopped coriander (dhania)
salt to taste
Method :
Combine all the ingredients except salt in a deep bowl and allow it to marinate for at least an hour. Cover with a lid and refrigerate for atleast 30 minutes.Serve chilled.
Handy tip:
Handy tip:Radish emits a strong odour. Remember to cover the bowl tightly and or plastic wrap so that the other foods in the refrigerator do not smell like radish too.
Pineapple Sandesh
Preparation :5 mins
Cook :5 mins
Total Time :10 mins
Servings :Makes 10 sandesh
Ingredients :
1 1/2 tbsp finely chopped canned pineapple
a few drops of pineapple essence
2 cups full-fat milk
1 tbsp lemon juice
1 1/2 tbsp powdered sugar
a few drops of yellow food colour
Method :
Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.
Add the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.
Strain the mixture using a strainer and allow all the whey to drain out.
Put the mixture in a thali and knead well till smooth.
Add the powdered sugar, pineapple essence, yellow food colour and pineapple and mix well.
Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger.
Refrigerate for 30 minutes and serve.
Cook :5 mins
Total Time :10 mins
Servings :Makes 10 sandesh
Ingredients :
1 1/2 tbsp finely chopped canned pineapple
a few drops of pineapple essence
2 cups full-fat milk
1 tbsp lemon juice
1 1/2 tbsp powdered sugar
a few drops of yellow food colour
Method :
Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.
Add the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.
Strain the mixture using a strainer and allow all the whey to drain out.
Put the mixture in a thali and knead well till smooth.
Add the powdered sugar, pineapple essence, yellow food colour and pineapple and mix well.
Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger.
Refrigerate for 30 minutes and serve.
Atte ka Malpua
Preparation :5 mins
Cook :35 mins
Total Time :40 mins
Servings :Makes 15 malpuas (15 malpua )
Ingredients :
1 cup whole wheat flour (gehun ka atta)
1/2 cup sugar
1/2 tsp coarsely crushed black peppercorns (kalimirch)
1 tbsp fennel seeds (saunf)
ghee for deep-frying
Method :
Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.Transfer the mixture into a deep bowl and allow it to cool completely.Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.Heat the ghee in a broad non-stick pan, pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.Repeat step 4 to make 14 more malpuas.Serve immediately.
Cook :35 mins
Total Time :40 mins
Servings :Makes 15 malpuas (15 malpua )
Ingredients :
1 cup whole wheat flour (gehun ka atta)
1/2 cup sugar
1/2 tsp coarsely crushed black peppercorns (kalimirch)
1 tbsp fennel seeds (saunf)
ghee for deep-frying
Method :
Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.Transfer the mixture into a deep bowl and allow it to cool completely.Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.Heat the ghee in a broad non-stick pan, pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.Repeat step 4 to make 14 more malpuas.Serve immediately.
Matar Paratha
Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 5 servings
Ingredients :
For Matar Paratha
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup boiled green peas
1 to 2 green chillies , finely chopped
1 tbsp low fat curds (dahi)
1/8 tsp carom seeds (ajwain)
salt to taste
Other Ingredients For Matar Paratha
2 1/2 tsp peanut oil or oil for cooking
Method :
For matar paratha
For matar parathaTo make matar paratha, purée the green peas into a smooth paste in a blender.Combine all the ingredients and knead into a soft dough using enough water.Divide the dough into 5 equal portionsRoll out each portion into a 125 mm. (5\") diameter circle with the help of a little flour to roll the paratha.Cook each paratha on a non-stick pan until both sides are golden brown, using a little oil.Serve the matar paratha hot.
Cook :15 mins
Total Time :25 mins
Servings :Makes 5 servings
Ingredients :
For Matar Paratha
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup boiled green peas
1 to 2 green chillies , finely chopped
1 tbsp low fat curds (dahi)
1/8 tsp carom seeds (ajwain)
salt to taste
Other Ingredients For Matar Paratha
2 1/2 tsp peanut oil or oil for cooking
Method :
For matar paratha
For matar parathaTo make matar paratha, purée the green peas into a smooth paste in a blender.Combine all the ingredients and knead into a soft dough using enough water.Divide the dough into 5 equal portionsRoll out each portion into a 125 mm. (5\") diameter circle with the help of a little flour to roll the paratha.Cook each paratha on a non-stick pan until both sides are golden brown, using a little oil.Serve the matar paratha hot.
Aloo Bhindi
Preparation :15 mins
Cook :17 mins
Total Time :32 mins
Servings :Makes 3 servings
Ingredients :
3/4 cup potato cubes
2 cups chopped ladies finger (bhindi)
3 tbsp oil
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp dried mango powder (amchur)
salt to taste
1 tbsp fresh cream
1 tbsp finely chopped coriander (dhania)
1 tsp dried fenugreek leaves (kasuri methi)
Method :
Heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside.
In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside.
In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently.
Serve hot.
Cook :17 mins
Total Time :32 mins
Servings :Makes 3 servings
Ingredients :
3/4 cup potato cubes
2 cups chopped ladies finger (bhindi)
3 tbsp oil
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp dried mango powder (amchur)
salt to taste
1 tbsp fresh cream
1 tbsp finely chopped coriander (dhania)
1 tsp dried fenugreek leaves (kasuri methi)
Method :
Heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside.
In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside.
In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently.
Serve hot.
Pongal Kootu
Preparation :35 mins
Cook :4 mins
Total Time :39 mins
Servings :Makes 15 servings
Ingredients :
For The Paste
1/2 tsp oil
1/2 tbsp chana dal (split bengal gram)
1 tbsp coriander (dhania) seeds
4 dry red chillies (pandi) , broken into pieces
1 tsp urad dal (split black lentils)
1/4 cup grated coconut
Other Ingredients
1/2 cup toovar (arhar) dal
1/4 tsp turmeric powder (haldi)
3/4 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup raw banana cubes
1/2 cup yam (suran) cubes
1/4 cup tamarind (imli) pulp
salt to taste
1 tbsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
8 curry leaves (kadi patta)
Method :
For the paste
For the pasteCombine all the ingredients, except the coconut in small non-stick pan and sauté on a medium flame for 2 minutes.
Cool completely, add the coconut and 5 tbsp of water in a mixer and blend till smooth. Keep aside.
How to proceed
How to proceedCombine the toovar dal, turmeric powder and 1¼ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.Allow the steam to escape before opening the lid.
Transfer the dal into the deep non-stick pan, add the red pumpkin, raw banana, suran, tamarind pulp, salt and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 15 minutes ,while stirring occasionally.
Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.
Add this to the kootu and mix well.
Serve hot.
Cook :4 mins
Total Time :39 mins
Servings :Makes 15 servings
Ingredients :
For The Paste
1/2 tsp oil
1/2 tbsp chana dal (split bengal gram)
1 tbsp coriander (dhania) seeds
4 dry red chillies (pandi) , broken into pieces
1 tsp urad dal (split black lentils)
1/4 cup grated coconut
Other Ingredients
1/2 cup toovar (arhar) dal
1/4 tsp turmeric powder (haldi)
3/4 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup raw banana cubes
1/2 cup yam (suran) cubes
1/4 cup tamarind (imli) pulp
salt to taste
1 tbsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
8 curry leaves (kadi patta)
Method :
For the paste
For the pasteCombine all the ingredients, except the coconut in small non-stick pan and sauté on a medium flame for 2 minutes.
Cool completely, add the coconut and 5 tbsp of water in a mixer and blend till smooth. Keep aside.
How to proceed
How to proceedCombine the toovar dal, turmeric powder and 1¼ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.Allow the steam to escape before opening the lid.
Transfer the dal into the deep non-stick pan, add the red pumpkin, raw banana, suran, tamarind pulp, salt and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 15 minutes ,while stirring occasionally.
Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.
Add this to the kootu and mix well.
Serve hot.
Paneer Palak
Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
2 cups paneer (cottage cheese) , cut into 12 mm.b1 cubes
10 cups spinach (palak) leaves
3/4 cup finely chopped onions
4 garlic (lehsun) cloves
12 mm (1/2\") piece ginger (adrak) , grated
2 green chillies , finely chopped
1/2 tsp turmeric powder (haldi)
3/4 cup tomato pulp
1/4 tsp garam masala
2 tbsp oil
salt to taste
Other Ingredients
oil for deep-frying
Method :
[{"Method":"Method
Main procedureBlanch the spinach in a big vessel of boiling water.Drain, wash with cold water and blend in a liquidiser to a smooth purée.Cut the paneer into small pieces and deep fry in hot oil until golden brownRemove and drain on absorbent paper. Keep aside.Heat the oil in a pan and fry the onions till they turn translucent.Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.Add the tomato pulp and fry stirring continuously till the mixture leaves oil.Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.Serve hot.
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
2 cups paneer (cottage cheese) , cut into 12 mm.b1 cubes
10 cups spinach (palak) leaves
3/4 cup finely chopped onions
4 garlic (lehsun) cloves
12 mm (1/2\") piece ginger (adrak) , grated
2 green chillies , finely chopped
1/2 tsp turmeric powder (haldi)
3/4 cup tomato pulp
1/4 tsp garam masala
2 tbsp oil
salt to taste
Other Ingredients
oil for deep-frying
Method :
[{"Method":"Method
Main procedureBlanch the spinach in a big vessel of boiling water.Drain, wash with cold water and blend in a liquidiser to a smooth purée.Cut the paneer into small pieces and deep fry in hot oil until golden brownRemove and drain on absorbent paper. Keep aside.Heat the oil in a pan and fry the onions till they turn translucent.Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.Add the tomato pulp and fry stirring continuously till the mixture leaves oil.Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.Serve hot.
Paneer and Green Peas Burger
Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 4 burgers
Ingredients :
For The Paneer and Green Pea Cutlets
1/2 cup crumbled paneer (cottage cheese)
1/2 cup boiled and coarsely crushed green peas
1/4 cup boiled , peeled and mashed potatoes
1 1/2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
2 tbsp bread crumbs
salt to taste
oil for greasing and cooking
Other Ingredients
4 whole wheat burger buns
butter for brushing
4 iceberg lettuce leaves
4 tbsp eggless mayonnaise
8 tomatoes slices
4 sliced onions , optional
salt and to taste
For Serving
tomato ketchup
Method :
For the paneer and green pea cutlets
For the paneer and green pea cutletsCombine all the ingredients in a deep bowl and mix well.Divide the mixture into 4 equal portions and shape each portion into a 100 mm. (4”) diameter thick flat cutlet.Heat a non-stick tava (griddle) and grease it with little oil. Cook the cutlets on it, using a little oil, till they turn golden brown in colour from both the sides. Keep aside.
How to proceed
How to proceedCut each burger bun horizontally into two. Apply a little butter on both the sides of each half of the burger bun and toast them lightly on a non-stick tava (griddle). Keep aside.Place a lower half of the bun on a clean, dry surface and place a lettuce leaf over it.Spread 1 tbsp of mayonnaise over it, place a cutlet, 2 tomato slices and 1 onion slice over it.Finally sprinkle salt and pepper evenly over it.Cover with an upper half of the bun and press it lightly.Repeat steps 2 to 5 to make 3 more burgers.
How to pack
How to packAllow the burgers to cool completely, wrap in an aluminium foil and pack in an air-tight tiffin box.
Cook :15 mins
Total Time :30 mins
Servings :Makes 4 burgers
Ingredients :
For The Paneer and Green Pea Cutlets
1/2 cup crumbled paneer (cottage cheese)
1/2 cup boiled and coarsely crushed green peas
1/4 cup boiled , peeled and mashed potatoes
1 1/2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
2 tbsp bread crumbs
salt to taste
oil for greasing and cooking
Other Ingredients
4 whole wheat burger buns
butter for brushing
4 iceberg lettuce leaves
4 tbsp eggless mayonnaise
8 tomatoes slices
4 sliced onions , optional
salt and to taste
For Serving
tomato ketchup
Method :
For the paneer and green pea cutlets
For the paneer and green pea cutletsCombine all the ingredients in a deep bowl and mix well.Divide the mixture into 4 equal portions and shape each portion into a 100 mm. (4”) diameter thick flat cutlet.Heat a non-stick tava (griddle) and grease it with little oil. Cook the cutlets on it, using a little oil, till they turn golden brown in colour from both the sides. Keep aside.
How to proceed
How to proceedCut each burger bun horizontally into two. Apply a little butter on both the sides of each half of the burger bun and toast them lightly on a non-stick tava (griddle). Keep aside.Place a lower half of the bun on a clean, dry surface and place a lettuce leaf over it.Spread 1 tbsp of mayonnaise over it, place a cutlet, 2 tomato slices and 1 onion slice over it.Finally sprinkle salt and pepper evenly over it.Cover with an upper half of the bun and press it lightly.Repeat steps 2 to 5 to make 3 more burgers.
How to pack
How to packAllow the burgers to cool completely, wrap in an aluminium foil and pack in an air-tight tiffin box.
Semiyan Upma
Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings
Ingredients :
2 cups wheat vermicelli (sevaiyan)
2 tbsp coconut oil or any other oil refined
salt to taste
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
6 to 7 curry leaves (kadi patta)
1/4 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1/3 cup freshly grated coconut
1/4 cup chopped coriander (dhania)
1/2 lemon
Method :
Boil 2 cups of water in a deep pan.Remove from the flame, add the vermicelli, ½ tsp of oil and little salt, cover and keep aside for about 5 minutes or till the vermicelli is soft. Drain and keep aside.Heat the remaining 1½ tsp of oil in a kadhai and add the mustard seeds and urad dal.When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame till the onions turn translucent, while stirirng continously.Add the vermicelli, coconut, coriander, lemon juice and little more salt if required, mix well and cook over a medium flame for another 2 to 3 minutes, while stirring gently. Serve immediately.
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings
Ingredients :
2 cups wheat vermicelli (sevaiyan)
2 tbsp coconut oil or any other oil refined
salt to taste
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
6 to 7 curry leaves (kadi patta)
1/4 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1/3 cup freshly grated coconut
1/4 cup chopped coriander (dhania)
1/2 lemon
Method :
Boil 2 cups of water in a deep pan.Remove from the flame, add the vermicelli, ½ tsp of oil and little salt, cover and keep aside for about 5 minutes or till the vermicelli is soft. Drain and keep aside.Heat the remaining 1½ tsp of oil in a kadhai and add the mustard seeds and urad dal.When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame till the onions turn translucent, while stirirng continously.Add the vermicelli, coconut, coriander, lemon juice and little more salt if required, mix well and cook over a medium flame for another 2 to 3 minutes, while stirring gently. Serve immediately.
Jhatpat Matar Paneer
Preparation :5 min.
Cook :10 min.
Total Time :15 mins
Servings :
Ingredients :
2 tbsp onion, garlic (lehsun) and ginger (adrak) paste
250 gms frozen amul green peas and paneer (cottage cheese)
1 pkt. tomato puree
2 tbsp oil
1 tsp salt
1 tsp pav bhaji masala
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
Method :
Add the jeera to heated oil in a pan. when it starts spluttering add hing haldi.Then add paste. cook it on low flame.then add salt and masala.cook it for 2 to 3 min on low flame.Then add matar paneer.cook it on low flame for 3 to 4 min.Serve it hot after garnishing with corionder leaves[finely chopped]with either chapatis,paranthas or thepalas.
Cook :10 min.
Total Time :15 mins
Servings :
Ingredients :
2 tbsp onion, garlic (lehsun) and ginger (adrak) paste
250 gms frozen amul green peas and paneer (cottage cheese)
1 pkt. tomato puree
2 tbsp oil
1 tsp salt
1 tsp pav bhaji masala
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
Method :
Add the jeera to heated oil in a pan. when it starts spluttering add hing haldi.Then add paste. cook it on low flame.then add salt and masala.cook it for 2 to 3 min on low flame.Then add matar paneer.cook it on low flame for 3 to 4 min.Serve it hot after garnishing with corionder leaves[finely chopped]with either chapatis,paranthas or thepalas.
Mustard Rice
Preparation :15 mins
Cook :10 mins
Total Time :25 mins
Servings :Makes 4 servings
Ingredients :
1 cup cooked rice
To Be Blended Into A Powder
1 tbsp mustard seeds ( rai / sarson)
4 to 5 whole dry kashmiri red chillies
1/2 tbsp roasted chana dal (daria)
2 tbsp grated coconut
1 tbsp tamarind (imli) pulp
3 tbsp roasted peanuts
For The Tempering
2 tsp oil
2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry kashmiri red chillies
5 to 6 curry leaves (kadi patta)
Method :
Heat the oil in a pan and add the mustard seeds, urad dal, red chillies.When the seeds crackle, add the curry leaves and saute for 20 seconds.Add the ground paste and saute for few seconds.Add the cooked rice and saute for 5 minutes.Serve hot.
Cook :10 mins
Total Time :25 mins
Servings :Makes 4 servings
Ingredients :
1 cup cooked rice
To Be Blended Into A Powder
1 tbsp mustard seeds ( rai / sarson)
4 to 5 whole dry kashmiri red chillies
1/2 tbsp roasted chana dal (daria)
2 tbsp grated coconut
1 tbsp tamarind (imli) pulp
3 tbsp roasted peanuts
For The Tempering
2 tsp oil
2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry kashmiri red chillies
5 to 6 curry leaves (kadi patta)
Method :
Heat the oil in a pan and add the mustard seeds, urad dal, red chillies.When the seeds crackle, add the curry leaves and saute for 20 seconds.Add the ground paste and saute for few seconds.Add the cooked rice and saute for 5 minutes.Serve hot.
Dal Pinni
Preparation :10 mins
Cook :26 mins
Total Time :5168 hours 36 minutes
Servings :Makes 5 servings
Ingredients :
2 tbsp chana dal (split bengal gram) , soaked for 2 hours and drained
2 tbsp masoor dal (split red lentil) , soaked for 2 hours and drained
2 tbsp yellow moong dal (split yellow gram) , soaked for 2 hours and drained
3 cups finely chopped spinach (palak)
1/4 cup kabuli chana (white chick peas) , soaked overnight and drained
1/4 tsp turmeric powder (haldi)
1 tbsp oil
1/2 cup chopped tomatoes
1/2 cup chopped cabbage
1 tsp ginger-green chilli paste
1 tsp sugar
1 tbsp lemon juice
salt to taste
To Be Ground Into A Smooth Paste (using 1/4 Cup Of Water)
2 tbsp broken cashewnuts (kaju)
2 tbsp freshly grated coconut
2 whole dry kashmiri red chillies , broken into pieces
1 tsp coriander (dhania) seeds
2 cloves (laung / lavang)
1 tsp poppy seeds (khus-khus)
1 tbsp oil
For Serving
parathas/ rotis
Method :
Combine the dals, kabuli chana, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 1 minute.Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the cabbage, spinach, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the cooked dal mixture, little salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the lemon juice and mix well.Serve hot with parathas or rotis.
Cook :26 mins
Total Time :5168 hours 36 minutes
Servings :Makes 5 servings
Ingredients :
2 tbsp chana dal (split bengal gram) , soaked for 2 hours and drained
2 tbsp masoor dal (split red lentil) , soaked for 2 hours and drained
2 tbsp yellow moong dal (split yellow gram) , soaked for 2 hours and drained
3 cups finely chopped spinach (palak)
1/4 cup kabuli chana (white chick peas) , soaked overnight and drained
1/4 tsp turmeric powder (haldi)
1 tbsp oil
1/2 cup chopped tomatoes
1/2 cup chopped cabbage
1 tsp ginger-green chilli paste
1 tsp sugar
1 tbsp lemon juice
salt to taste
To Be Ground Into A Smooth Paste (using 1/4 Cup Of Water)
2 tbsp broken cashewnuts (kaju)
2 tbsp freshly grated coconut
2 whole dry kashmiri red chillies , broken into pieces
1 tsp coriander (dhania) seeds
2 cloves (laung / lavang)
1 tsp poppy seeds (khus-khus)
1 tbsp oil
For Serving
parathas/ rotis
Method :
Combine the dals, kabuli chana, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 1 minute.Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the cabbage, spinach, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the cooked dal mixture, little salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the lemon juice and mix well.Serve hot with parathas or rotis.
Pear Spinach and Bean Sprouts Salad
Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 4 servings
Ingredients :
1 cup pear cubes (unpeeled)
1 cup spinach (palak) , torn into pieces
1 cup bean sprouts
1/2 cup chopped carrot
1/2 cup chopped capsicum
To Be Mixed Together For The Dressing
1/4 cup pear pulp
1 tsp extra virgin olive oil
1/4 tsp mustard (rai/sarson) powder
1 tsp honey
salt to taste
Method :
Combine all the ingredients in a deep bowl and toss well.
Add the dressing and toss well.
Serve immediately.
Cook :0 mins
Total Time :10 mins
Servings :Makes 4 servings
Ingredients :
1 cup pear cubes (unpeeled)
1 cup spinach (palak) , torn into pieces
1 cup bean sprouts
1/2 cup chopped carrot
1/2 cup chopped capsicum
To Be Mixed Together For The Dressing
1/4 cup pear pulp
1 tsp extra virgin olive oil
1/4 tsp mustard (rai/sarson) powder
1 tsp honey
salt to taste
Method :
Combine all the ingredients in a deep bowl and toss well.
Add the dressing and toss well.
Serve immediately.
Mooli Moong Dal
Preparation :10 mins
Cook :16 mins
Total Time :26 mins
Servings :Makes 4 servings
Ingredients :
3/4 cup chopped white radish (mooli)
1/2 cup yellow moong dal (split yellow gram) washed and drained
1/2 tsp turmeric powder (haldi)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1/4 tsp salt
Method :
Combine the radish, moong dal turmeric powder and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a deep pan and add the cumin seeds, bayleaf and cloves.When the seeds crackle, add the green chillies, ginger, asafoetida and chilli powder and sauté on a medium flame for a few seconds.Add the radish-moong dal mixture, 1 cup of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve hot.
Cook :16 mins
Total Time :26 mins
Servings :Makes 4 servings
Ingredients :
3/4 cup chopped white radish (mooli)
1/2 cup yellow moong dal (split yellow gram) washed and drained
1/2 tsp turmeric powder (haldi)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1/4 tsp salt
Method :
Combine the radish, moong dal turmeric powder and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a deep pan and add the cumin seeds, bayleaf and cloves.When the seeds crackle, add the green chillies, ginger, asafoetida and chilli powder and sauté on a medium flame for a few seconds.Add the radish-moong dal mixture, 1 cup of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve hot.
Aloo Mutter Korma
Preparation :15 mins
Cook :14 mins
Total Time :29 mins
Servings :Makes 4 serving
Ingredients :
1 cup boiled potato cubes
3/4 cup boiled fresh green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1/2 tsp ginger-green chilli paste
1/2 tsp garlic (lehsun) paste
1 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp sugar
salt to taste
For The Garnish
1 tbsp chopped coriander (dhania)
Method :
Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
Add the onions and sauté on medium flame for 1 minute.
Add the ginger-green chilli paste, garlic paste and sauté on a medium flame for a few seconds.Add the tomatoes, mix well and cook on medium flame for 8 minutes ,while stirring occasionally.
Add the turmeric powder, chilli powder, garam masala, sugar, salt and ¼ cup of water, mix well and cook medium flame for 2 minutes, while stirring occasionally.
Add the green peas, potatoes and ¼ cup of water, mix gently and cook on medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.
Cook :14 mins
Total Time :29 mins
Servings :Makes 4 serving
Ingredients :
1 cup boiled potato cubes
3/4 cup boiled fresh green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1/2 tsp ginger-green chilli paste
1/2 tsp garlic (lehsun) paste
1 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp sugar
salt to taste
For The Garnish
1 tbsp chopped coriander (dhania)
Method :
Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
Add the onions and sauté on medium flame for 1 minute.
Add the ginger-green chilli paste, garlic paste and sauté on a medium flame for a few seconds.Add the tomatoes, mix well and cook on medium flame for 8 minutes ,while stirring occasionally.
Add the turmeric powder, chilli powder, garam masala, sugar, salt and ¼ cup of water, mix well and cook medium flame for 2 minutes, while stirring occasionally.
Add the green peas, potatoes and ¼ cup of water, mix gently and cook on medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.
Friday, August 30, 2019
Spicy Chawli Leaves and Spinach Stuffed Parathas
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 parathas
Ingredients :
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For The Stuffing
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp ginger (adrak) paste
1 tsp green chilli paste
1 cup chopped green chawli (amaranth) leaves
1/2 cup chopped spinach (palak)
1/4 cup grated carrot
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
4 tsp oil for cooking
For Serving
curds (dahi)
Method :
For the dough
For the doughCombine the whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the stuffing
For the stuffingHeat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds.
Add the ginger paste and green chilli paste and sauté on a medium flame for a few seconds.
Add the amaranth leaves, spinach, carrot and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside.
How to proceed
How to proceedDivide the dough into 4 equal portions and keep aside.
Divide the stuffing into 4 equal portions. Keep aside.Roll out a portion of the dough into a 100 mm. (4\") diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a 125 mm. (5\") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil till it turns golden brown in colour from both the sides.
Repeat steps 3 to 6 to make 3 more parathas.Serve immediately with curds.
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 parathas
Ingredients :
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For The Stuffing
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp ginger (adrak) paste
1 tsp green chilli paste
1 cup chopped green chawli (amaranth) leaves
1/2 cup chopped spinach (palak)
1/4 cup grated carrot
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
4 tsp oil for cooking
For Serving
curds (dahi)
Method :
For the dough
For the doughCombine the whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the stuffing
For the stuffingHeat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds.
Add the ginger paste and green chilli paste and sauté on a medium flame for a few seconds.
Add the amaranth leaves, spinach, carrot and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside.
How to proceed
How to proceedDivide the dough into 4 equal portions and keep aside.
Divide the stuffing into 4 equal portions. Keep aside.Roll out a portion of the dough into a 100 mm. (4\") diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a 125 mm. (5\") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil till it turns golden brown in colour from both the sides.
Repeat steps 3 to 6 to make 3 more parathas.Serve immediately with curds.
Vegetable Oats Pancake
Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 7 pancakes
Ingredients :
For Vegetable Oats Pancake
1 cup oats flour
1/2 cup grated carrot
1/2 cup finely chopped spinach (palak)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
3 1/2 tsp peanut oil or oil for greasing and cooking
For Serving With Vegetable Oats Pancake
dahiwali phudina ki chutney or green chutney
Method :
For vegetable oats pancake
For vegetable oats pancakeTo make vegetable oats pancake, combine all the ingredients, along with 1 cup of water in a deep bowl and mix well to form a batter of dropping consistency.Heat a non-stick tava (griddle) and grease it using ¼ tsp peanut oil.Pour a spoonful of the batter on it and spread in a circular motion to make 100 mm. (4”) round circle.Cook, using ¼ tsp of peanut oil, till it turns light brown in colour from both sides.Repeat with the remaining batter to make 6 more pancakes.Serve the vegetable oats pancakes immediately with dahiwali phudina ki chutney or green chutney.
Cook :25 mins
Total Time :35 mins
Servings :Makes 7 pancakes
Ingredients :
For Vegetable Oats Pancake
1 cup oats flour
1/2 cup grated carrot
1/2 cup finely chopped spinach (palak)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
3 1/2 tsp peanut oil or oil for greasing and cooking
For Serving With Vegetable Oats Pancake
dahiwali phudina ki chutney or green chutney
Method :
For vegetable oats pancake
For vegetable oats pancakeTo make vegetable oats pancake, combine all the ingredients, along with 1 cup of water in a deep bowl and mix well to form a batter of dropping consistency.Heat a non-stick tava (griddle) and grease it using ¼ tsp peanut oil.Pour a spoonful of the batter on it and spread in a circular motion to make 100 mm. (4”) round circle.Cook, using ¼ tsp of peanut oil, till it turns light brown in colour from both sides.Repeat with the remaining batter to make 6 more pancakes.Serve the vegetable oats pancakes immediately with dahiwali phudina ki chutney or green chutney.
Poha Khichu
Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 4 servings
Ingredients :
1 cup coarsely ground beaten rice (poha)
2 tsp coarsely crushed cumin seeds (jeera)
a pinch of soda bi-carb
1/2 tsp chilli powder
salt to taste
For The Sauce
3 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp chilli powder
a pinch of salt
Other Ingredients
oil for greasing
Method :
Heat 2½ cups of water in a deep pan, add the soda bi-carb, cumin seeds, , chilli powder and salt, mix well and boil on a high flame for 2 to 3 minutes.
Add the ground beaten rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Lower the flame, cover with a lid and cook for 10 minutes, while stirring occasionally.
Grease a plastic chocolate mould tray with a little oil and keep aside.
Divide the mixture into 12 equal portions and shape each portion into a round ball.
Gently press each portion into the depression of the mould.
Invert the tray and tap it lightly to demould the khichu. Keep aside.
For the sauce
For the sauceHeat the oil in a small pan, add the garlic and sauté on a slow flame till it releases flavour.
Remove from the flame, add the chilli powder and salt and mix well. Keep aside.
How to proceed
How to proceedPlace the moulded khichu rounds around a plate and fill the sauce in a bowl and place in the centre of the plate and serve immediately.
Cook :15 mins
Total Time :25 mins
Servings :Makes 4 servings
Ingredients :
1 cup coarsely ground beaten rice (poha)
2 tsp coarsely crushed cumin seeds (jeera)
a pinch of soda bi-carb
1/2 tsp chilli powder
salt to taste
For The Sauce
3 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp chilli powder
a pinch of salt
Other Ingredients
oil for greasing
Method :
Heat 2½ cups of water in a deep pan, add the soda bi-carb, cumin seeds, , chilli powder and salt, mix well and boil on a high flame for 2 to 3 minutes.
Add the ground beaten rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Lower the flame, cover with a lid and cook for 10 minutes, while stirring occasionally.
Grease a plastic chocolate mould tray with a little oil and keep aside.
Divide the mixture into 12 equal portions and shape each portion into a round ball.
Gently press each portion into the depression of the mould.
Invert the tray and tap it lightly to demould the khichu. Keep aside.
For the sauce
For the sauceHeat the oil in a small pan, add the garlic and sauté on a slow flame till it releases flavour.
Remove from the flame, add the chilli powder and salt and mix well. Keep aside.
How to proceed
How to proceedPlace the moulded khichu rounds around a plate and fill the sauce in a bowl and place in the centre of the plate and serve immediately.
Low Cal Nutritious Pancakes
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :
Ingredients :
200 gms rice flour (chawal ka atta)
150 gms bajra (black millet) flour
2 tbsp besan (Bengal gram flour)
1 cup mixed sprouts
1/2 cup any other pulse (soaked overnight)
ginger-green chilli paste
garam masala
salt to taste
Method :
Prepare the sprouts by soaking it overnight.Make a batter of all the flours and add sprouts and presoaked pulse to it.Add the masalas.Heat a non-stick pan and make pancakes out of it.
Cook :20 mins
Total Time :35 mins
Servings :
Ingredients :
200 gms rice flour (chawal ka atta)
150 gms bajra (black millet) flour
2 tbsp besan (Bengal gram flour)
1 cup mixed sprouts
1/2 cup any other pulse (soaked overnight)
ginger-green chilli paste
garam masala
salt to taste
Method :
Prepare the sprouts by soaking it overnight.Make a batter of all the flours and add sprouts and presoaked pulse to it.Add the masalas.Heat a non-stick pan and make pancakes out of it.
Soya Pohe
Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 3 to 4 servings
Ingredients :
250 gms beaten rice (poha)
75 gms soya granules
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
1 chopped green chillies
coriander (dhania) chopped
a pinch of asafoetida (hing)
salt to taste
1 tsp dried mango powder (amchur) or juice of half a
1/2 tsp sugar
Method :
Wash poha and drain well , soak soya granules for 2 mins.Heat oil add asafotedia , mustard seeds , green chillies kadi patta leaves add salt ,Now add poha and the soya granules.Cover and cook till done approx 10 minsAdd sugar and lemon juice.Mix well add coriandr leaves andServe hot with ketch up or chutney
Cook :20 mins
Total Time :30 mins
Servings :Makes 3 to 4 servings
Ingredients :
250 gms beaten rice (poha)
75 gms soya granules
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
1 chopped green chillies
coriander (dhania) chopped
a pinch of asafoetida (hing)
salt to taste
1 tsp dried mango powder (amchur) or juice of half a
1/2 tsp sugar
Method :
Wash poha and drain well , soak soya granules for 2 mins.Heat oil add asafotedia , mustard seeds , green chillies kadi patta leaves add salt ,Now add poha and the soya granules.Cover and cook till done approx 10 minsAdd sugar and lemon juice.Mix well add coriandr leaves andServe hot with ketch up or chutney
Kand Na Dabada
Preparation :10 mins
Cook :20 mins
Total Time :651 hours 5 minutes
Servings :Makes 20 dabadas (20 dabada )
Ingredients :
1/2 kg purple yam (kand)
salt to taste
1 tsp oil for greasing
To Be Mixed Together For The Stuffing
1/4 cup roasted chana dal (daria) , coarsely crushed
1/4 cup chopped coriander (dhania)
1 tbsp grated coconut
1/2 tbsp ginger-green chilli paste
1/2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp asafoetida (hing)
2 tsp oil
salt to taste
Method :
Peel and cut the yam into 25 mm. (1\") squares about 6. 5 mm. (¼\") thick. You will get approx. 40 pieces.Steam the purple yam pieces in a steamer for 15 to 20 minutes or till they are cooked.Rub the yam pieces with a little salt and keep aside.Place a purple yam piece on a flat, dry surface, spread little stuffing evenly over it and sandwich using another slice of purple yam.Repeat with the remaining yam slices and stuffing to make 19 more dabadas.Grease the baking tray with oil and arrange the dabadas on it.Bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes or till golden in colour.Remove from the oven and serve hot.
Cook :20 mins
Total Time :651 hours 5 minutes
Servings :Makes 20 dabadas (20 dabada )
Ingredients :
1/2 kg purple yam (kand)
salt to taste
1 tsp oil for greasing
To Be Mixed Together For The Stuffing
1/4 cup roasted chana dal (daria) , coarsely crushed
1/4 cup chopped coriander (dhania)
1 tbsp grated coconut
1/2 tbsp ginger-green chilli paste
1/2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp asafoetida (hing)
2 tsp oil
salt to taste
Method :
Peel and cut the yam into 25 mm. (1\") squares about 6. 5 mm. (¼\") thick. You will get approx. 40 pieces.Steam the purple yam pieces in a steamer for 15 to 20 minutes or till they are cooked.Rub the yam pieces with a little salt and keep aside.Place a purple yam piece on a flat, dry surface, spread little stuffing evenly over it and sandwich using another slice of purple yam.Repeat with the remaining yam slices and stuffing to make 19 more dabadas.Grease the baking tray with oil and arrange the dabadas on it.Bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes or till golden in colour.Remove from the oven and serve hot.
Atta ka Sheera
Preparation :2 mins
Cook :17 mins
Total Time :19 mins
Servings :Makes 4 servings
Ingredients :
1 cup whole wheat flour (gehun ka atta)
1/2 cup melted ghee
3/4 cup sugar
1 tsp cardamom (elaichi) powder
For The Garnish
almond slivers
Method :
Heat the ghee in a non-stick kadhai, add the whole wheat flour and sauté on a medium flame for 8 to 10 minutes or till it turns brown in colour and the ghee separates.Add the sugar, cardamom powder and ¾ cup of water, mix well and cook on a slow flame for another 5 to 7 minutes or till the sugar dissolves, while stirring continuously.Serve hot garnished with almond slivers.
Cook :17 mins
Total Time :19 mins
Servings :Makes 4 servings
Ingredients :
1 cup whole wheat flour (gehun ka atta)
1/2 cup melted ghee
3/4 cup sugar
1 tsp cardamom (elaichi) powder
For The Garnish
almond slivers
Method :
Heat the ghee in a non-stick kadhai, add the whole wheat flour and sauté on a medium flame for 8 to 10 minutes or till it turns brown in colour and the ghee separates.Add the sugar, cardamom powder and ¾ cup of water, mix well and cook on a slow flame for another 5 to 7 minutes or till the sugar dissolves, while stirring continuously.Serve hot garnished with almond slivers.
Gujarati Style Urad Dal
Preparation :10 mins
Cook :20 mins
Total Time :45 mins
Servings :Makes 4 servings
Ingredients :
1 cup urad dal (split black lentils)
1/2 cup whisked curds (dahi)
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)
1 tsp green chilli paste
1/2 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
salt to taste
2 tbsp finely chopped coriander (dhania)
For Serivng
rotla
Method :
Clean, wash and soak the urad dal in enough water in a bowl for 15 minutes. Drain well.
Combine the urad dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.
Combine the cooked urad dal, curds and 1½ cups of water in a deep bowl and mix well. Keep aside.
Heat the oil in a deep non-stick pan, add the cumin seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
Add the urad dal-curd mixture, green chilli paste, garlic paste, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirirng occasionally.Switch off the flame, add the coriander and mix well.
Serve immediately with rotla.
Cook :20 mins
Total Time :45 mins
Servings :Makes 4 servings
Ingredients :
1 cup urad dal (split black lentils)
1/2 cup whisked curds (dahi)
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)
1 tsp green chilli paste
1/2 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
salt to taste
2 tbsp finely chopped coriander (dhania)
For Serivng
rotla
Method :
Clean, wash and soak the urad dal in enough water in a bowl for 15 minutes. Drain well.
Combine the urad dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.
Combine the cooked urad dal, curds and 1½ cups of water in a deep bowl and mix well. Keep aside.
Heat the oil in a deep non-stick pan, add the cumin seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
Add the urad dal-curd mixture, green chilli paste, garlic paste, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirirng occasionally.Switch off the flame, add the coriander and mix well.
Serve immediately with rotla.
Hara Bhara Subz Pulao
Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings
Ingredients :
1/4 cup finely chopped onions
1/2 cup sliced potatoes
1/2 cup green peas
1 cup cauliflower florets
1 1/4 cups brown rice , soaked and drained
2 cloves (laung / lavang)
50 of cinnamon (dalchini)
2 cardamoms
2 bayleaves
salt to taste
For The Green Paste
2 cups chopped coriander (dhania)
1/4 cup mint leaves (phudina)
1 tbsp freshly grated coconut
1 tbsp beaten rice (poha)
2 green chillies , roughly chopped
1 tsp cumin seeds (jeera)
2 tsp lemon juice
salt to taste
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method :
For the green paste
For the green pasteCombine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.
How to proceed
How to proceedHeat a pressure cooker on a high flame till it is hot.
Add the cloves, cinnamon, cardamom and bayleaves and dry roast on a slow flame for a few seconds.
Add the onions and dry roast on a slow flame for 30 seconds.
Add the potatoes, green peas, cauliflower, green paste, brown rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add 3 cups of hot water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings
Ingredients :
1/4 cup finely chopped onions
1/2 cup sliced potatoes
1/2 cup green peas
1 cup cauliflower florets
1 1/4 cups brown rice , soaked and drained
2 cloves (laung / lavang)
50 of cinnamon (dalchini)
2 cardamoms
2 bayleaves
salt to taste
For The Green Paste
2 cups chopped coriander (dhania)
1/4 cup mint leaves (phudina)
1 tbsp freshly grated coconut
1 tbsp beaten rice (poha)
2 green chillies , roughly chopped
1 tsp cumin seeds (jeera)
2 tsp lemon juice
salt to taste
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method :
For the green paste
For the green pasteCombine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.
How to proceed
How to proceedHeat a pressure cooker on a high flame till it is hot.
Add the cloves, cinnamon, cardamom and bayleaves and dry roast on a slow flame for a few seconds.
Add the onions and dry roast on a slow flame for 30 seconds.
Add the potatoes, green peas, cauliflower, green paste, brown rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add 3 cups of hot water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.
Potato and Bean Paratha
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 1 serving
Ingredients :
For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
water as needed
For The Filling
1 large sweet potato (shakarkand) peeled , cut into cubes and cooked until soft.
3/4 cup cooked beans ( i used pinto beans but it can be substituted with any other bean like black eyed beans (chawli) or rajma)
salt to taste
3 thai or indian variety of green chillies cut very fine
1/2 tsp dried mango powder (amchur)
1/2 tsp cumin seeds (jeera) powder
2 tbsp finely chopped coriander (dhania)
a little oil or ghee to apply on the parathas.
Method :
In a large bowl mix together whole wheat flour and salt well. Add water as required and knead to make a soft and non sticky dough with the emphasis on soft.Keep dough covered for at least 30 minutes or so.In the meanwhile peel sweet potato, cut into cubes and cook it until soft either using the stove top or the microwave. I used the microwave and it took me just a few minutes. Add as little water as possible while cooking the potato.When the sweet potatoes are cooked and a little cool, mash them. Then add salt, green chili, dry mango powder, cumin powder and cilantro to it and mix well. If you do not want too much of a bite from the bean, mash the cooked beans coarsely and add to the sweet potato mixture. I like a little bite sDivide the dough into lemon sized balls. With the help of a little flour roll out each ball into a small thickish circle. Place about 1 tbsp to 2 tbsp of the sweet potato mixture in the center of the circle. Pull the ends together and seal it.Flatten gently and with the help of a little flour roll the dough out gently into as thin or thick a circle as you like.Heat a tawa/ flat pan/ griddle on medium to medium low heat. Place the rolled out paratha in the center and allow it to cook until there are small golden spots on the lower side.Apply some oil/ clarified butter to the side facing upwards and flip over and cook the other side until it has a few golden/ brownish spots on it.Remove and serve hot with plain yogurt, raita or curry of choice.
Cook :20 mins
Total Time :35 mins
Servings :Makes 1 serving
Ingredients :
For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
water as needed
For The Filling
1 large sweet potato (shakarkand) peeled , cut into cubes and cooked until soft.
3/4 cup cooked beans ( i used pinto beans but it can be substituted with any other bean like black eyed beans (chawli) or rajma)
salt to taste
3 thai or indian variety of green chillies cut very fine
1/2 tsp dried mango powder (amchur)
1/2 tsp cumin seeds (jeera) powder
2 tbsp finely chopped coriander (dhania)
a little oil or ghee to apply on the parathas.
Method :
In a large bowl mix together whole wheat flour and salt well. Add water as required and knead to make a soft and non sticky dough with the emphasis on soft.Keep dough covered for at least 30 minutes or so.In the meanwhile peel sweet potato, cut into cubes and cook it until soft either using the stove top or the microwave. I used the microwave and it took me just a few minutes. Add as little water as possible while cooking the potato.When the sweet potatoes are cooked and a little cool, mash them. Then add salt, green chili, dry mango powder, cumin powder and cilantro to it and mix well. If you do not want too much of a bite from the bean, mash the cooked beans coarsely and add to the sweet potato mixture. I like a little bite sDivide the dough into lemon sized balls. With the help of a little flour roll out each ball into a small thickish circle. Place about 1 tbsp to 2 tbsp of the sweet potato mixture in the center of the circle. Pull the ends together and seal it.Flatten gently and with the help of a little flour roll the dough out gently into as thin or thick a circle as you like.Heat a tawa/ flat pan/ griddle on medium to medium low heat. Place the rolled out paratha in the center and allow it to cook until there are small golden spots on the lower side.Apply some oil/ clarified butter to the side facing upwards and flip over and cook the other side until it has a few golden/ brownish spots on it.Remove and serve hot with plain yogurt, raita or curry of choice.
Semolina and Vermicelli Idlis
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 16 idlis (16 idli )
Ingredients :
3/4 cup semolina (rava)
1 1/2 cups rice vermicelli (seviyan) , broken into 1” pieces
4 1/2 tbsp oil
2 tbsp coarsely powdered cashewnuts (kaju)
1/2 cup curds (dahi)
salt to taste
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
2 tsp finely chopped green chillies
4 to 5 curry leaves (kadi patta)
1 tsp fruit salt
For Serving
coconut chutney
Method :
Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously.
Remove from the flame and keep aside in a bowl.
Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds.
Remove from the flame and add it to the semolina and keep aside.
Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally.
Remove from the flame and add it to the semolina-cashew mixture.
Add the curds, 1¼ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside.
Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal.
When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds.
Add it to the batter and mix well.
Just before steaming, add the fruit salt and 1 tbsp of water over the batter.
When the bubbles form, mix gently.
Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.
Cool slightly, demould and serve hot with coconut chutney.
Cook :20 mins
Total Time :35 mins
Servings :Makes 16 idlis (16 idli )
Ingredients :
3/4 cup semolina (rava)
1 1/2 cups rice vermicelli (seviyan) , broken into 1” pieces
4 1/2 tbsp oil
2 tbsp coarsely powdered cashewnuts (kaju)
1/2 cup curds (dahi)
salt to taste
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
2 tsp finely chopped green chillies
4 to 5 curry leaves (kadi patta)
1 tsp fruit salt
For Serving
coconut chutney
Method :
Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously.
Remove from the flame and keep aside in a bowl.
Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds.
Remove from the flame and add it to the semolina and keep aside.
Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally.
Remove from the flame and add it to the semolina-cashew mixture.
Add the curds, 1¼ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside.
Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal.
When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds.
Add it to the batter and mix well.
Just before steaming, add the fruit salt and 1 tbsp of water over the batter.
When the bubbles form, mix gently.
Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.
Cool slightly, demould and serve hot with coconut chutney.
Whole Wheat Bread
Preparation :5 mins
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 bread loaf (16 slice )
Ingredients :
2 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 tsp salt
2 tbsp olive oil or soft butter
whole wheat flour (gehun ka atta) for sprinkling
butter for brushing
Method :
Combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
Add the olive oil and knead very well till the dough is smooth.Shape the dough into a proper round using both your hands while tucking the edges at the bottom.Cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size.
Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required.
Tap the dough with your fingers and spread it to make a 250mm. X 200 mm. (10” x 8”) diameter oval shape.
Roll the dough to make a 200 mm. (8”) long cylindrical roll and place it in a greased bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place for 30 minutes.
Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
Lower the temperature to 180°c (360°f) and bake it for 30 minutes.
Keep the bread loaf aside to cool slightly. De-mould the bread loaf, brush it with butter and keep aside to cool completely.
Once the bread loaf has cooled completely, cut it into 13 mm. ( ½“) bread slices.Serve immediately or use as required.
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 bread loaf (16 slice )
Ingredients :
2 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 tsp salt
2 tbsp olive oil or soft butter
whole wheat flour (gehun ka atta) for sprinkling
butter for brushing
Method :
Combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
Add the olive oil and knead very well till the dough is smooth.Shape the dough into a proper round using both your hands while tucking the edges at the bottom.Cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size.
Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required.
Tap the dough with your fingers and spread it to make a 250mm. X 200 mm. (10” x 8”) diameter oval shape.
Roll the dough to make a 200 mm. (8”) long cylindrical roll and place it in a greased bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place for 30 minutes.
Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
Lower the temperature to 180°c (360°f) and bake it for 30 minutes.
Keep the bread loaf aside to cool slightly. De-mould the bread loaf, brush it with butter and keep aside to cool completely.
Once the bread loaf has cooled completely, cut it into 13 mm. ( ½“) bread slices.Serve immediately or use as required.
Soft French Bread
Preparation :5 mins
Cook :0 mins
Total Time :35 mins
Servings :Makes 2 french bread
Ingredients :
2 cups plain flour (maida)
1 1/2 tsp dry yeast
1 tbsp butter
salt to taste
butter for brushing
Method :
Combine the yeast and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
Combine the plain flour, butter, salt and yeast mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
Cover the dough with a damp muslin cloth and keep aside in a warm place for 40 minutes.
Dust the plain flour on a flat, dry surface and knead the dough very well for 2 to 3 minutes.
Again cover the dough with a damp muslin cloth and keep aside in a warm place for 30 minutes.
Once again dust some plain flour on a flat, dry surface and knead the dough very well for 2 minutes.Divide the dough into 2 equal portions.Roll each portion of the dough into a 200 mm. (8”) long cylindrical roll and place them on a greased baking tray.
Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes.
Make 3 slits at regular interval on each bread using a knife.
Bake it in a pre-heated oven at 200°c (400°f) for 25 minutes.
Brush the breads with little melted butter.
Cool slightly and serve.
Cook :0 mins
Total Time :35 mins
Servings :Makes 2 french bread
Ingredients :
2 cups plain flour (maida)
1 1/2 tsp dry yeast
1 tbsp butter
salt to taste
butter for brushing
Method :
Combine the yeast and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
Combine the plain flour, butter, salt and yeast mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
Cover the dough with a damp muslin cloth and keep aside in a warm place for 40 minutes.
Dust the plain flour on a flat, dry surface and knead the dough very well for 2 to 3 minutes.
Again cover the dough with a damp muslin cloth and keep aside in a warm place for 30 minutes.
Once again dust some plain flour on a flat, dry surface and knead the dough very well for 2 minutes.Divide the dough into 2 equal portions.Roll each portion of the dough into a 200 mm. (8”) long cylindrical roll and place them on a greased baking tray.
Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes.
Make 3 slits at regular interval on each bread using a knife.
Bake it in a pre-heated oven at 200°c (400°f) for 25 minutes.
Brush the breads with little melted butter.
Cool slightly and serve.
Multigrain Bread
Preparation :20 mins
Cook :0 mins
Total Time :55 mins
Servings :Makes 1 bread loaf (16 slice )
Ingredients :
2 cups whole wheat flour (gehun ka atta)
1/4 cup ragi (nachni / red millet) flour
1/4 cup jowar (white millet) flour
1/4 cup bajra (black millet) flour
1 tbsp powdered flax seeds
1 tsp white sesame seeds (til)
1 tsp melon seeds (charmagaz)
1 tsp quick cooking quick cooking rolled oats
1 tsp salt
1 tbsp instant dry yeast
1 tbsp sugar
To Be Mixed Into A Topping
1/2 tsp whole ragi (nachni / red millet) flour
1/2 tsp whole bajra (black millet) flour
1 tsp quick cooking quick cooking rolled oats
1/2 tsp flax seeds
Method :
Combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
Combine all the remaining ingredients along with the yeast-sugar mixture in a deep bowl, mix well and knead into a loose sticky dough using approx. 1½ cups of warm water.
Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers and press the dough lightly to spread it evenly.
Sprinkle the prepared topping evenly over it, cover it with a dry muslin cloth and keep aside in a warm place for 30 minutes.
Bake it in a pre-heated oven at 210°c (420°f) for 20 minutes.
Lower the temperature to 160°c (320°f) and bake it for 10 minutes. Keep aside to cool slightly.
Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (½“) bread slices.
Serve or use as required.
Cook :0 mins
Total Time :55 mins
Servings :Makes 1 bread loaf (16 slice )
Ingredients :
2 cups whole wheat flour (gehun ka atta)
1/4 cup ragi (nachni / red millet) flour
1/4 cup jowar (white millet) flour
1/4 cup bajra (black millet) flour
1 tbsp powdered flax seeds
1 tsp white sesame seeds (til)
1 tsp melon seeds (charmagaz)
1 tsp quick cooking quick cooking rolled oats
1 tsp salt
1 tbsp instant dry yeast
1 tbsp sugar
To Be Mixed Into A Topping
1/2 tsp whole ragi (nachni / red millet) flour
1/2 tsp whole bajra (black millet) flour
1 tsp quick cooking quick cooking rolled oats
1/2 tsp flax seeds
Method :
Combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
Combine all the remaining ingredients along with the yeast-sugar mixture in a deep bowl, mix well and knead into a loose sticky dough using approx. 1½ cups of warm water.
Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers and press the dough lightly to spread it evenly.
Sprinkle the prepared topping evenly over it, cover it with a dry muslin cloth and keep aside in a warm place for 30 minutes.
Bake it in a pre-heated oven at 210°c (420°f) for 20 minutes.
Lower the temperature to 160°c (320°f) and bake it for 10 minutes. Keep aside to cool slightly.
Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (½“) bread slices.
Serve or use as required.
Hot Dog Roll
Preparation :10 mins
Cook :0 mins
Total Time :1252 hours 5 minutes
Servings :Makes 8 hot dog rolls
Ingredients :
3 cups plain flour (maida)
2 tbsp warm milk
1 tbsp sugar
1 tbsp instant dry yeast
2 tbsp oil
1/2 tbsp soft butter
1 tsp baking powder
1 1/2 tsp salt
plain flour (maida) for dusting and rolling
1 tbsp milk for brushing
1 tbsp soft butter for brushing
Method :
Combine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes.
Combine the oil and the butter in a bowl, mix well and keep aside.
Combine the plain flour, baking powder, yeast-milk mixture and salt, mix well and knead into a soft dough using approx. 1 cup of warm water.
Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic.
Transfer the dough in a greased bowl, cover it with a damp muslin cloth and keep aside for 1 hour in a warm place.
Transfer the dough to a floured board and knead again for 5 minutes by using a little plain flour by stretching it and folding it back till smooth.
Divide the dough into 8 equal portions.
Take a portion of the dough and roll it into an oval of 212. 5 mm (8 ½) size by using a little plain flour for rolling.
Roll from one end to another end and tuck both the openings inwards and seal it.
Repeat steps 9 and 10 to shape 7 more bread rolls.Place all the bread rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes.
Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
Once baked, brush all the hot dog rolls with butter.
Cool completely and use as required.
Cook :0 mins
Total Time :1252 hours 5 minutes
Servings :Makes 8 hot dog rolls
Ingredients :
3 cups plain flour (maida)
2 tbsp warm milk
1 tbsp sugar
1 tbsp instant dry yeast
2 tbsp oil
1/2 tbsp soft butter
1 tsp baking powder
1 1/2 tsp salt
plain flour (maida) for dusting and rolling
1 tbsp milk for brushing
1 tbsp soft butter for brushing
Method :
Combine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes.
Combine the oil and the butter in a bowl, mix well and keep aside.
Combine the plain flour, baking powder, yeast-milk mixture and salt, mix well and knead into a soft dough using approx. 1 cup of warm water.
Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic.
Transfer the dough in a greased bowl, cover it with a damp muslin cloth and keep aside for 1 hour in a warm place.
Transfer the dough to a floured board and knead again for 5 minutes by using a little plain flour by stretching it and folding it back till smooth.
Divide the dough into 8 equal portions.
Take a portion of the dough and roll it into an oval of 212. 5 mm (8 ½) size by using a little plain flour for rolling.
Roll from one end to another end and tuck both the openings inwards and seal it.
Repeat steps 9 and 10 to shape 7 more bread rolls.Place all the bread rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes.
Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
Once baked, brush all the hot dog rolls with butter.
Cool completely and use as required.
Mawa Kesar Roll
Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 16 servings
Ingredients :
2 cups grated mawa (khoya)
1/2 cup powdered sugar
1/4 tsp cardamom (elaichi) powder
4 to 5 saffron (kesar) strands , dissolved in 1 tbsp milk
2 to 3 drops saffron food colour
2 edible silver leaf (vark)
2 to 3 pistachios , slivered
Method :
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approx. 10 to 12 minutes).Remove from the fire and divide the mixture into two equal parts.Mix the cardamom powder in one part to make the khoya mixture and allow it to cool completely.Add the saffron and food colour to the other part to make the kesar mixture. Mix well and allow it to cool completely.Roll out the khoya mixture between two sheets of plastic to form a rectangle of 100 mm. X 150 mm. (4\" x 6\").Roll out the kesar mixture in the same way.Place the khoya rectangle on a plastic sheet or cling film.Place the kesar rectangle on top of the khoya rectangle.Carefully lift one end of the plastic sheet or cling film and roll up the khoya kesar mixtures taking care to see that there are no cracks on the surface.Roll cover tightly and refrigerate till firm (approx. 10 minutes) and then remove the plastic sheet or cling film.Cover completely with silver leaves and cut into 16 slices.Garnish each slice with slivered pistachios.
TipsVARIATION : MAVA ANJEER ROLLAdd 4 tablespoons dried figs (anjeer), blanched and pureed to the mava mixture at step 4 in the above recipe.
Cook :10 mins
Total Time :20 mins
Servings :Makes 16 servings
Ingredients :
2 cups grated mawa (khoya)
1/2 cup powdered sugar
1/4 tsp cardamom (elaichi) powder
4 to 5 saffron (kesar) strands , dissolved in 1 tbsp milk
2 to 3 drops saffron food colour
2 edible silver leaf (vark)
2 to 3 pistachios , slivered
Method :
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approx. 10 to 12 minutes).Remove from the fire and divide the mixture into two equal parts.Mix the cardamom powder in one part to make the khoya mixture and allow it to cool completely.Add the saffron and food colour to the other part to make the kesar mixture. Mix well and allow it to cool completely.Roll out the khoya mixture between two sheets of plastic to form a rectangle of 100 mm. X 150 mm. (4\" x 6\").Roll out the kesar mixture in the same way.Place the khoya rectangle on a plastic sheet or cling film.Place the kesar rectangle on top of the khoya rectangle.Carefully lift one end of the plastic sheet or cling film and roll up the khoya kesar mixtures taking care to see that there are no cracks on the surface.Roll cover tightly and refrigerate till firm (approx. 10 minutes) and then remove the plastic sheet or cling film.Cover completely with silver leaves and cut into 16 slices.Garnish each slice with slivered pistachios.
TipsVARIATION : MAVA ANJEER ROLLAdd 4 tablespoons dried figs (anjeer), blanched and pureed to the mava mixture at step 4 in the above recipe.
Thursday, August 29, 2019
Peshawari Chole
Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 4 servings
Ingredients :
1 cup kabuli chana (white chick peas)
1 tbsp chana dal (split bengal gram)
2 big cardamoms
25 mm stick cinnamon (dalchini)
2 tea bags
4 tbsp oil
1 cup chopped onions
1 1/2 tsp pomegranate (anardana) powder
1 cup chopped tomatoes
1 tbsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp chole masala
salt to taste
For Serving
bhaturas
Method :
Main procedure Clean, wash and soak the kabuli chana and chana dal overnight or for 6-8 hours.
Drain, wash again, add 2 cups of water, big cardamom, cinnamon and teabags and pressure cook for 5 to 6 whistles or until the chana is well cooked. .
Allow the steam to escape before opening the lid.
Strain and reserve the liquid but discard the tea bag. Keep the kabuli chana liquid aside separately.
Heat the oil in a kadhai, add the onions and sauté till they turn translucent, while stirring continoulsy.
Add the pomegranate powder and cook, till the onions turn dark brown while stirring continuously.Add the ginger, green chillies , tomatoes and sauté for 3 to 4 minutes.
Add the cooked kabuli chana- chana dal, chole masala, the reserved liquid and salt and mix gently.
Add the coriander powder, chilli powder and garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
Serve hot with bhaturas.
Cook :30 mins
Total Time :45 mins
Servings :Makes 4 servings
Ingredients :
1 cup kabuli chana (white chick peas)
1 tbsp chana dal (split bengal gram)
2 big cardamoms
25 mm stick cinnamon (dalchini)
2 tea bags
4 tbsp oil
1 cup chopped onions
1 1/2 tsp pomegranate (anardana) powder
1 cup chopped tomatoes
1 tbsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp chole masala
salt to taste
For Serving
bhaturas
Method :
Main procedure Clean, wash and soak the kabuli chana and chana dal overnight or for 6-8 hours.
Drain, wash again, add 2 cups of water, big cardamom, cinnamon and teabags and pressure cook for 5 to 6 whistles or until the chana is well cooked. .
Allow the steam to escape before opening the lid.
Strain and reserve the liquid but discard the tea bag. Keep the kabuli chana liquid aside separately.
Heat the oil in a kadhai, add the onions and sauté till they turn translucent, while stirring continoulsy.
Add the pomegranate powder and cook, till the onions turn dark brown while stirring continuously.Add the ginger, green chillies , tomatoes and sauté for 3 to 4 minutes.
Add the cooked kabuli chana- chana dal, chole masala, the reserved liquid and salt and mix gently.
Add the coriander powder, chilli powder and garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
Serve hot with bhaturas.
Crispy Rice Soup
Preparation :30 mins
Cook :6 mins
Total Time :36 mins
Servings :Makes 4 servings
Ingredients :
4 cups clear vegetable stock
2 tbsp oil
2 tbsp finely chopped spring onion whites
3/4 cup finely chopped cauliflower
1/4 cup finely chopped carrots
1 tbsp finely chopped celery (ajmoda)
1/4 cup finely chopped tomatoes
2 tbsp chopped iceberg lettuce (optional)
salt and freshly ground black pepper (kalimirch) to taste
For The Topping
1/2 cup crispy rice
For Serving
chillies in vinegar
Method :
Heat the oil in a deep non-stick pan, add the spring onion whites, cauliflower, carrot, celery and sauté on a medium flame for 2 minutes.Add the clear vegetable stock, tomatoes, lettuce, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Top with crispy rice and serve hot with chillies in vinegar.
Cook :6 mins
Total Time :36 mins
Servings :Makes 4 servings
Ingredients :
4 cups clear vegetable stock
2 tbsp oil
2 tbsp finely chopped spring onion whites
3/4 cup finely chopped cauliflower
1/4 cup finely chopped carrots
1 tbsp finely chopped celery (ajmoda)
1/4 cup finely chopped tomatoes
2 tbsp chopped iceberg lettuce (optional)
salt and freshly ground black pepper (kalimirch) to taste
For The Topping
1/2 cup crispy rice
For Serving
chillies in vinegar
Method :
Heat the oil in a deep non-stick pan, add the spring onion whites, cauliflower, carrot, celery and sauté on a medium flame for 2 minutes.Add the clear vegetable stock, tomatoes, lettuce, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Top with crispy rice and serve hot with chillies in vinegar.
Cheese Poppers
Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 15 pieces (15 piece )
Ingredients :
5 amul cheese slices
3/4 cup plain flour (maida)
1 1/2 cups fresh bread crumbs
oil for deep-frying
To Be Mixed Into A Herbed Mixture
1 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
For Serving
schezuan sauce
Method :
Combine the plain flour and ¾ cup of water in a deep bowl and mix well to make a smooth batter. Keep aside.Divide the herbed mixture into 5 equal portions and keep aside.Place a cheese slice on a flat, dry surface and place 1 portion of the herbed mixture at one end of the cheese slice and roll it up tightly.Cut the cylindrical roll into 3 equal pieces.Repeat steps 3 and 4 to make 12 more poppers.Dip each piece in the plain flour batter and roll it in bread crumbs till they are evenly coated from all the sides. Repeat this procedure once more with each piece so as to seal the herbed mixture in the cheese slice properly.Heat the oil in a non-stick deep pan and deep-fry them, 3 at a time, till they turn golden brown in colour from all the sides.Serve immediately with schezwan sauce.
Cook :15 mins
Total Time :25 mins
Servings :Makes 15 pieces (15 piece )
Ingredients :
5 amul cheese slices
3/4 cup plain flour (maida)
1 1/2 cups fresh bread crumbs
oil for deep-frying
To Be Mixed Into A Herbed Mixture
1 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
For Serving
schezuan sauce
Method :
Combine the plain flour and ¾ cup of water in a deep bowl and mix well to make a smooth batter. Keep aside.Divide the herbed mixture into 5 equal portions and keep aside.Place a cheese slice on a flat, dry surface and place 1 portion of the herbed mixture at one end of the cheese slice and roll it up tightly.Cut the cylindrical roll into 3 equal pieces.Repeat steps 3 and 4 to make 12 more poppers.Dip each piece in the plain flour batter and roll it in bread crumbs till they are evenly coated from all the sides. Repeat this procedure once more with each piece so as to seal the herbed mixture in the cheese slice properly.Heat the oil in a non-stick deep pan and deep-fry them, 3 at a time, till they turn golden brown in colour from all the sides.Serve immediately with schezwan sauce.
Baked Brioche Blueberry French Toast
Preparation :5 mins
Cook :0 mins
Total Time :25 mins
Servings :Makes 4 servings
Ingredients :
6 brioche loaf slices
2 tbsp frozen blueberries
2 eggs
1/2 cup milk
4 tbsp powdered sugar
1/2 tsp cinnamon (dalchini) powder (dalchini)
1 tbsp powdered sugar for sprinkling
Method :
Combine the eggs, milk, powdered sugar and cinnamon powder in a deep bowl and mix well using a whisk.Dip 1 slice of the brioche bread at a time into the prepared egg mixture and arrange them in a greased baking dish slightly overlapping each other and pour the remaining egg mixture over the brioche slices.
Sprinkle the blueberries, evenly over it.
Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes.
Sprinkle the powdered sugar evenly over it and serve immediately.
Cook :0 mins
Total Time :25 mins
Servings :Makes 4 servings
Ingredients :
6 brioche loaf slices
2 tbsp frozen blueberries
2 eggs
1/2 cup milk
4 tbsp powdered sugar
1/2 tsp cinnamon (dalchini) powder (dalchini)
1 tbsp powdered sugar for sprinkling
Method :
Combine the eggs, milk, powdered sugar and cinnamon powder in a deep bowl and mix well using a whisk.Dip 1 slice of the brioche bread at a time into the prepared egg mixture and arrange them in a greased baking dish slightly overlapping each other and pour the remaining egg mixture over the brioche slices.
Sprinkle the blueberries, evenly over it.
Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes.
Sprinkle the powdered sugar evenly over it and serve immediately.
Taya
Preparation :15 mins
Cook :10 mins
Total Time :25 mins
Servings :Makes 4 servings
Ingredients :
1 cup whole wheat flour (gehun ka atta)
3/4 cup jaggery (gur)
oil for cooking
Method :
Combine the wheat flour with jaggery and add enough water to make a batter of pouring consistency.Make sure no lumps remain and keep it in fridge for 5 hours. Heat a non-tick tava and grease it with little oil and pour the batter on it and spread evenly.Cook from both the sides till golden brown and crisp.Serve immediately with pickle.
Cook :10 mins
Total Time :25 mins
Servings :Makes 4 servings
Ingredients :
1 cup whole wheat flour (gehun ka atta)
3/4 cup jaggery (gur)
oil for cooking
Method :
Combine the wheat flour with jaggery and add enough water to make a batter of pouring consistency.Make sure no lumps remain and keep it in fridge for 5 hours. Heat a non-tick tava and grease it with little oil and pour the batter on it and spread evenly.Cook from both the sides till golden brown and crisp.Serve immediately with pickle.
Carrot Sandwich
Preparation :5 min
Cook :0 min
Total Time :5 mins
Servings :
Ingredients :
ingredients
9 bread slices
To be mixed for the Apple spread
1 apple, grated
1 tbsp cheese spread
salt to taste
pepper to taste
To be mixed for the Carrot spread
3/4 cup grated carrot
2 tbsp cheese spread
salt to taste
pepper to taste
Method :
Apply the apple spread on one bread slice. sandwich with another slice of bread.Spread a layer of the carrot spread and sandwich with a third slice of breadRepeat to make 2 more sandwiches.Remove the crusts and cut into 4 triangles.
Cook :0 min
Total Time :5 mins
Servings :
Ingredients :
ingredients
9 bread slices
To be mixed for the Apple spread
1 apple, grated
1 tbsp cheese spread
salt to taste
pepper to taste
To be mixed for the Carrot spread
3/4 cup grated carrot
2 tbsp cheese spread
salt to taste
pepper to taste
Method :
Apply the apple spread on one bread slice. sandwich with another slice of bread.Spread a layer of the carrot spread and sandwich with a third slice of breadRepeat to make 2 more sandwiches.Remove the crusts and cut into 4 triangles.
Pahadi Sandwich
Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 1 to 2 servings
Ingredients :
To Be Mixed Together For The 1st Layer
2 boiled and smashed potatoes
1/2 cup shredded cabbage
2 garlic (lehsun) cloves
1/2 tsp ginger-green chilli paste
salt to taste
To Be Mixed Together For The 2nd Layer
1 cup chopped coriander (dhania)
2 cheese cubes grated
salt to taste
To Be Mixed Together Into A Sauce
4 tbsp tomato ketchup
a pinch dried oregano
1/4 tsp chilli flakes
1 tsp crushed garlic
Other Ingredients
6 brown bread slices
butter as required
green chutney as required
Method :
Divide the 1st layer into 2 equal portions and keep aside.Divide the 2nd layer into 2 equal portions and keep aside.Apply butter on each slice of bread and keep aside.Spread a portion of the 1st layer of sandwich mixture to it. Cover with another buttered slice.Apply butter on top of the 2nd slice followed by the green chutney.Now spread a portion of the 2nd layer mixture on it and cover with buttered and chutney applied bread.Grill this sandwich in pre-heated griller until crisp or cook on non-stick tava.Cut into 4 diagonal pieces.Repeat with remaining ingredients to make one more sandwichServe hot with prepared sauce.
Cook :10 mins
Total Time :20 mins
Servings :Makes 1 to 2 servings
Ingredients :
To Be Mixed Together For The 1st Layer
2 boiled and smashed potatoes
1/2 cup shredded cabbage
2 garlic (lehsun) cloves
1/2 tsp ginger-green chilli paste
salt to taste
To Be Mixed Together For The 2nd Layer
1 cup chopped coriander (dhania)
2 cheese cubes grated
salt to taste
To Be Mixed Together Into A Sauce
4 tbsp tomato ketchup
a pinch dried oregano
1/4 tsp chilli flakes
1 tsp crushed garlic
Other Ingredients
6 brown bread slices
butter as required
green chutney as required
Method :
Divide the 1st layer into 2 equal portions and keep aside.Divide the 2nd layer into 2 equal portions and keep aside.Apply butter on each slice of bread and keep aside.Spread a portion of the 1st layer of sandwich mixture to it. Cover with another buttered slice.Apply butter on top of the 2nd slice followed by the green chutney.Now spread a portion of the 2nd layer mixture on it and cover with buttered and chutney applied bread.Grill this sandwich in pre-heated griller until crisp or cook on non-stick tava.Cut into 4 diagonal pieces.Repeat with remaining ingredients to make one more sandwichServe hot with prepared sauce.
Sour Upma
Preparation :15min
Cook :12min
Total Time :27 mins
Servings :
Ingredients :
1 cup semolina (rava)
2 cups sour buttermilk
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1/2 tsp asafoetida (hing)
a few curry leaves (kadi patta)
3 to 4 red chillies
2 tbsp oil
salt to taste
Method :
Mix buttermilk with semolina and salt.Heat oil(preferably sesame oil) in a kadai. when hot add mustard seeds.When they splutter, add urad dal, chana dal, pinched red chillies, hing, curryleaves.Now pour the buttermilk mixture and keep strirring till thick and leaves the sides of the kadai.Serve hot.
Cook :12min
Total Time :27 mins
Servings :
Ingredients :
1 cup semolina (rava)
2 cups sour buttermilk
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1/2 tsp asafoetida (hing)
a few curry leaves (kadi patta)
3 to 4 red chillies
2 tbsp oil
salt to taste
Method :
Mix buttermilk with semolina and salt.Heat oil(preferably sesame oil) in a kadai. when hot add mustard seeds.When they splutter, add urad dal, chana dal, pinched red chillies, hing, curryleaves.Now pour the buttermilk mixture and keep strirring till thick and leaves the sides of the kadai.Serve hot.
Russian Salad Sandwich
Preparation :15 mins
Cook :0 mins
Total Time :15 mins
Servings :Makes 4 sandwiches
Ingredients :
For The Russian Salad
3/4 cup chopped and boiled mixed vegetables (carrot , green peas and french beans)
1/2 cup mayonnaise
2 tbsp fresh cream
1/4 cup chopped canned pineapple
1/4 cup boiled , peeled and chopped potatoes
salt and to taste
Other Ingredients For The Russian Salad Sandwich
8 bread slices
butter for spreading
For Serving With The Russian Salad Sandwich
tomato ketchup
potato wafers
Method :
For the russian salad
For the russian saladCombine all the ingredients in a deep bowl and mix well.Divide it into 4 equal portions and keep aside.
How to proceed to make russian salad sandwich
How to proceed to make russian salad sandwichPlace 2 bread slices on a clean, dry surface and apply a little butter on each bread slice.Place 1 portion of the prepared russian salad in the centre of 1 buttered bread slice and spread it evenly.Sandwich it using another bread slice with the buttered side facing downwards.Cut the sandwich diagonally into 2 equal pieces.Repeat steps 1 to 4 to make 3 more sandwiches.Serve the russian salad sandwich immediately with tomato ketchup and potato wafers.
Cook :0 mins
Total Time :15 mins
Servings :Makes 4 sandwiches
Ingredients :
For The Russian Salad
3/4 cup chopped and boiled mixed vegetables (carrot , green peas and french beans)
1/2 cup mayonnaise
2 tbsp fresh cream
1/4 cup chopped canned pineapple
1/4 cup boiled , peeled and chopped potatoes
salt and to taste
Other Ingredients For The Russian Salad Sandwich
8 bread slices
butter for spreading
For Serving With The Russian Salad Sandwich
tomato ketchup
potato wafers
Method :
For the russian salad
For the russian saladCombine all the ingredients in a deep bowl and mix well.Divide it into 4 equal portions and keep aside.
How to proceed to make russian salad sandwich
How to proceed to make russian salad sandwichPlace 2 bread slices on a clean, dry surface and apply a little butter on each bread slice.Place 1 portion of the prepared russian salad in the centre of 1 buttered bread slice and spread it evenly.Sandwich it using another bread slice with the buttered side facing downwards.Cut the sandwich diagonally into 2 equal pieces.Repeat steps 1 to 4 to make 3 more sandwiches.Serve the russian salad sandwich immediately with tomato ketchup and potato wafers.
Whole Wheat Hot Dog Roll
Preparation :10 mins
Cook :0 mins
Total Time :35 mins
Servings :Makes 8 hot dog rolls
Ingredients :
3 cups whole wheat flour (gehun ka atta)
2 tbsp warm milk
1 tbsp sugar
1 tbsp instant dry yeast
2 tbsp oil
1/2 tbsp soft butter
1 tsp baking powder
1 1/2 tsp salt
whole wheat flour (gehun ka atta) for dusting and rolling
1 tbsp milk for brushing
1 tbsp soft butter for brushing
Method :
Combine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and cover with a lid and keep aside for 10 minutes.
Combine the oil and the butter in a bowl, mix well and keep aside.
Combine the whole wheat flour, baking powder, yeast-milk mixture and salt in a deep bowl, mix well and knead into a soft dough using approx. 1 cup of warm water.
Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth.
Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 1 hour.
Transfer the dough on a dusted board and knead again for 5 minutes by using a little whole wheat flour by stretching it and folding it back till smooth.
Divide the dough into 8 equal portions.
Take a portion of the dough and roll it into an oval of 212. 5 mm (8 ½) size by using a little whole wheat flour for rolling.
Roll from one end to another end and tuck both the openings inwards and seal it.
Repeat steps 8 and 9 to shape 7 more hot dog rolls.Place all the hot dog rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes.
Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.Once baked, brush all the hot dog rolls with butter.
Cool completely and use as required.
Cook :0 mins
Total Time :35 mins
Servings :Makes 8 hot dog rolls
Ingredients :
3 cups whole wheat flour (gehun ka atta)
2 tbsp warm milk
1 tbsp sugar
1 tbsp instant dry yeast
2 tbsp oil
1/2 tbsp soft butter
1 tsp baking powder
1 1/2 tsp salt
whole wheat flour (gehun ka atta) for dusting and rolling
1 tbsp milk for brushing
1 tbsp soft butter for brushing
Method :
Combine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and cover with a lid and keep aside for 10 minutes.
Combine the oil and the butter in a bowl, mix well and keep aside.
Combine the whole wheat flour, baking powder, yeast-milk mixture and salt in a deep bowl, mix well and knead into a soft dough using approx. 1 cup of warm water.
Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth.
Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 1 hour.
Transfer the dough on a dusted board and knead again for 5 minutes by using a little whole wheat flour by stretching it and folding it back till smooth.
Divide the dough into 8 equal portions.
Take a portion of the dough and roll it into an oval of 212. 5 mm (8 ½) size by using a little whole wheat flour for rolling.
Roll from one end to another end and tuck both the openings inwards and seal it.
Repeat steps 8 and 9 to shape 7 more hot dog rolls.Place all the hot dog rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes.
Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.Once baked, brush all the hot dog rolls with butter.
Cool completely and use as required.
Almond Flax Bread with Eggs
Preparation :5 mins
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 loaf ( 13 slices) (13 slice )
Ingredients :
1 cup almonds (badam)
4 eggs
1/4 cup ground flax seeds (alsi)
1 tbsp flax seeds (alsi)
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp honey
1/2 tsp apple cider vinegar
butter for greasing
Method :
Break the eggs in a deep bowl and beat it using a fork. Keep aside.
Blend the almonds in a mixer till smooth.
Transfer the almond mixture into a deep bowl, add all the remaining ingredients along with the beaten eggs and mix well using a spatula.
Grease a 175 mm. By 82. 5 mm. (7“×3. 5 “) loaf tin with melted butter.Pour the mixture into the greased loaf tin and bake in a pre-heated oven at 150 ºc (300ºf) for 35 to 40 minutes.
Cool, cut into 13 equal slices, pack in an aluminium foil and store in an air-tight container in the refrigerator.
Use as required.
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 loaf ( 13 slices) (13 slice )
Ingredients :
1 cup almonds (badam)
4 eggs
1/4 cup ground flax seeds (alsi)
1 tbsp flax seeds (alsi)
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp honey
1/2 tsp apple cider vinegar
butter for greasing
Method :
Break the eggs in a deep bowl and beat it using a fork. Keep aside.
Blend the almonds in a mixer till smooth.
Transfer the almond mixture into a deep bowl, add all the remaining ingredients along with the beaten eggs and mix well using a spatula.
Grease a 175 mm. By 82. 5 mm. (7“×3. 5 “) loaf tin with melted butter.Pour the mixture into the greased loaf tin and bake in a pre-heated oven at 150 ºc (300ºf) for 35 to 40 minutes.
Cool, cut into 13 equal slices, pack in an aluminium foil and store in an air-tight container in the refrigerator.
Use as required.
Banana and Walnut Bread
Preparation :10 mins
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 loaf
Ingredients :
1/2 cup mashed ripe bananas
1/4 cup chopped walnuts (akhrot)
5 tbsp castor sugar
1/4 cup melted butter
3/4 cup plain flour (maida)
3/4 tsp baking soda
1/4 cup milk
melted butter brush (for greasing)
plain flour (maida) for dusting
Method :
Combine the bananas, melted butter and castor sugar in a deep bowl and beat with an electric beater on medium speed for 1 minute.
Add the plain flour, baking soda and milk and beat with an electric beater on medium speed for 1 minute.
Add the walnuts and mix well using a spatula.
Grease the cake tin with melted butter on all the sides.
Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.Pour the prepared cake batter into a greased and dusted tin of 200 mm. × 75 mm. (8”× 3”) diameter aluminuim tin and spread it evenly.Bake in a pre-heated oven at 180ºc(360ºf) for 35 minutes or till done.Cool completely, demould and serve warm.
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 loaf
Ingredients :
1/2 cup mashed ripe bananas
1/4 cup chopped walnuts (akhrot)
5 tbsp castor sugar
1/4 cup melted butter
3/4 cup plain flour (maida)
3/4 tsp baking soda
1/4 cup milk
melted butter brush (for greasing)
plain flour (maida) for dusting
Method :
Combine the bananas, melted butter and castor sugar in a deep bowl and beat with an electric beater on medium speed for 1 minute.
Add the plain flour, baking soda and milk and beat with an electric beater on medium speed for 1 minute.
Add the walnuts and mix well using a spatula.
Grease the cake tin with melted butter on all the sides.
Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.Pour the prepared cake batter into a greased and dusted tin of 200 mm. × 75 mm. (8”× 3”) diameter aluminuim tin and spread it evenly.Bake in a pre-heated oven at 180ºc(360ºf) for 35 minutes or till done.Cool completely, demould and serve warm.
Bread Rolls
Preparation :10 mins
Cook :0 mins
Total Time :35 mins
Servings :Makes 8 buns (8 bun )
Ingredients :
2 cups plain flour (maida)
1 tsp dry yeast
1 tsp sugar
1 tbsp soft butter
salt to taste
oil for greasing
Method :
Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
Combine the plain flour, butter, salt, yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ½ cup of warm water.
Cover the dough with a damp muslin cloth and keep aside for 20 minutes.
Grease a baking tray with oil and keep aside.Divide the dough into 8 equal portions and roll each portion into a ball and place it on the greased baking tray.
Cover them with a damp muslin cloth and keep in a warm place for 45 minutes or till they rise well.
Bake them in a pre-heated oven at 200°c (400°f) for 20 minutes.
Cool slightly and serve.
Cook :0 mins
Total Time :35 mins
Servings :Makes 8 buns (8 bun )
Ingredients :
2 cups plain flour (maida)
1 tsp dry yeast
1 tsp sugar
1 tbsp soft butter
salt to taste
oil for greasing
Method :
Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
Combine the plain flour, butter, salt, yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ½ cup of warm water.
Cover the dough with a damp muslin cloth and keep aside for 20 minutes.
Grease a baking tray with oil and keep aside.Divide the dough into 8 equal portions and roll each portion into a ball and place it on the greased baking tray.
Cover them with a damp muslin cloth and keep in a warm place for 45 minutes or till they rise well.
Bake them in a pre-heated oven at 200°c (400°f) for 20 minutes.
Cool slightly and serve.
Ribbon Sev
Preparation :5 mins
Cook :30 mins
Total Time :35 mins
Servings :Makes 6 cups
Ingredients :
1 cup rice flour (chawal ka atta)
1/2 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1 1/2 tbsp soft butter
salt to taste
oil for greasing and deep-frying
Method :
Combine all the ingredients in a deep bowl and mix well while rubbing it between your palms.
Knead into a soft dough using enough water.
Divide the dough into 2 equal portions.Grease the ribbon shaped ( the one with vertical lines) press mould with little oil, put a portion of the dough into it, press it and cover it with the lid.
Press out ribbons of the sev into the hot oil, a few at a time and deep-fry on a medium flame till it turns light brown in colour from all the sides. Drain on an absorbent paper.
Repeat steps 4 and 5 to deep-fry the remaining sev in 3 more batches.
Keep aside to cool for 5 to 10 minutes.
Transfer the sev into a deep bowl and break it lightly once using your fingers.
Store in an air-tight container and use as required.
Cook :30 mins
Total Time :35 mins
Servings :Makes 6 cups
Ingredients :
1 cup rice flour (chawal ka atta)
1/2 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1 1/2 tbsp soft butter
salt to taste
oil for greasing and deep-frying
Method :
Combine all the ingredients in a deep bowl and mix well while rubbing it between your palms.
Knead into a soft dough using enough water.
Divide the dough into 2 equal portions.Grease the ribbon shaped ( the one with vertical lines) press mould with little oil, put a portion of the dough into it, press it and cover it with the lid.
Press out ribbons of the sev into the hot oil, a few at a time and deep-fry on a medium flame till it turns light brown in colour from all the sides. Drain on an absorbent paper.
Repeat steps 4 and 5 to deep-fry the remaining sev in 3 more batches.
Keep aside to cool for 5 to 10 minutes.
Transfer the sev into a deep bowl and break it lightly once using your fingers.
Store in an air-tight container and use as required.
Fresh Fruits Stuffed Rasmalai
Preparation :10 mins
Cook :11 mins
Total Time :21 mins
Servings :Makes 4 servings
Ingredients :
8 rasgullas
2 1/2 cups milk
1/4 cup sugar
1 tbsp milk masala powder
a pinch of saffron (kesar) strands
To Be Mixed Into A Fresh Fruit Stuffing
2 tbsp finely chopped bananas
2 tbsp finely chopped apples
1/4 cup finely chopped pear
1/2 tsp powdered sugar
1/4 tsp cardamom (elaichi) powder
Method :
Squeeze the syrup from rasgullas and discard the syrup.Cut each rasgulla into two halves and scoop out the centre of each halve of the rasgulla. Keep aside.
Combine the milk and sugar in a broad non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Add the milk masala powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool completely.
Once cooled, divide the masala milk into 4 equal portions and keep aside.Divide the fresh fruits stuffing into 16 equal portions and stuff each halve of the rasgulla with a portion of the stuffing.
Place 4 stuffed rasgullas on a serving plate and pour a portion of the masala milk over it.Refrigerate for at least an hour and serve chilled.
Cook :11 mins
Total Time :21 mins
Servings :Makes 4 servings
Ingredients :
8 rasgullas
2 1/2 cups milk
1/4 cup sugar
1 tbsp milk masala powder
a pinch of saffron (kesar) strands
To Be Mixed Into A Fresh Fruit Stuffing
2 tbsp finely chopped bananas
2 tbsp finely chopped apples
1/4 cup finely chopped pear
1/2 tsp powdered sugar
1/4 tsp cardamom (elaichi) powder
Method :
Squeeze the syrup from rasgullas and discard the syrup.Cut each rasgulla into two halves and scoop out the centre of each halve of the rasgulla. Keep aside.
Combine the milk and sugar in a broad non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Add the milk masala powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool completely.
Once cooled, divide the masala milk into 4 equal portions and keep aside.Divide the fresh fruits stuffing into 16 equal portions and stuff each halve of the rasgulla with a portion of the stuffing.
Place 4 stuffed rasgullas on a serving plate and pour a portion of the masala milk over it.Refrigerate for at least an hour and serve chilled.
Hariyali Parwal
Preparation :15 mins
Cook :11 mins
Total Time :26 mins
Servings :Makes 4 servings
Ingredients :
10 tender pointed gourd (parwal)
2 1/2 tbsp oil
1 tbsp fennel seeds (saunf)
3/4 cup chopped onions
1 tsp coriander (dhania) powder
1/4 tsp chilli powder
1/4 tsp garam masala
1/4 tsp dried mango powder (amchur)
salt to taste
1/2 tsp cumin seeds (jeera)
To Be Made Into A Smooth Paste (without Using Any Water)
1 cup chopped coriander (dhania)
1/2 tbsp roughly chopped green chillies
1/2 tsp roughly chopped ginger (adrak)
1 1/2 cups curds (dahi)
salt to taste
Method :
Combine the fennel seeds and onions in a mixer and blend till smooth. Keep aside.
Heat 1 tbsp of oil in a deep non-stick pan, add the fennel seeds-onion mixture and sauté on a medium flame for 3 minutes.
Remove from the flame, add the coriander powder, chilli powder, garam masala, amchur and salt, mix well and keep aside.
Peel, wash and slit the parwals lengthwise. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
Heat the remaining 1½ tbsp of oil in a deep non-stick pan, add the cumin seeds.
When the seeds crackle, add the stuffed parwals, little salt and ¼ cup water, cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Lower the flame, add the prepared paste, mix well and cook for 2 minutes, while stirring occasionally.
Serve immediately.
Cook :11 mins
Total Time :26 mins
Servings :Makes 4 servings
Ingredients :
10 tender pointed gourd (parwal)
2 1/2 tbsp oil
1 tbsp fennel seeds (saunf)
3/4 cup chopped onions
1 tsp coriander (dhania) powder
1/4 tsp chilli powder
1/4 tsp garam masala
1/4 tsp dried mango powder (amchur)
salt to taste
1/2 tsp cumin seeds (jeera)
To Be Made Into A Smooth Paste (without Using Any Water)
1 cup chopped coriander (dhania)
1/2 tbsp roughly chopped green chillies
1/2 tsp roughly chopped ginger (adrak)
1 1/2 cups curds (dahi)
salt to taste
Method :
Combine the fennel seeds and onions in a mixer and blend till smooth. Keep aside.
Heat 1 tbsp of oil in a deep non-stick pan, add the fennel seeds-onion mixture and sauté on a medium flame for 3 minutes.
Remove from the flame, add the coriander powder, chilli powder, garam masala, amchur and salt, mix well and keep aside.
Peel, wash and slit the parwals lengthwise. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
Heat the remaining 1½ tbsp of oil in a deep non-stick pan, add the cumin seeds.
When the seeds crackle, add the stuffed parwals, little salt and ¼ cup water, cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Lower the flame, add the prepared paste, mix well and cook for 2 minutes, while stirring occasionally.
Serve immediately.
Date Oats and Mixed Berries Granola Bars
Preparation :15 mins
Cook :10 mins
Total Time :25 mins
Servings :Makes 8 bars
Ingredients :
1 cup deseeded sticky black dates (kala khajur)
1 1/2 cups quick cooking rolled oats
1/2 cup chopped mixed dried berries
1/2 cup chopped almonds (badam)
1/4 cup peanut butter
1/4 cup honey
Method :
Blend the dates in a mixer till smooth. Keep aside.
In deep non-stick pan, lightly roast the oats on a slow flame for 5 minutes, while stirring continuously. Keep aside.
In a deep non-stick pan, roast the almonds on a medium flame for 3 minutes while stirring continuously. Keep aside.
Combine the dates, oats, almonds and mixed berries in a deep bowl, mix well and keep aside.Combine the peanut butter and honey in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
Remove from the flame and add it to the date-oats mixture and mix well.
Grease and line a tray with a butter paper, pour the mixture into it and using your palm, press it out to form a square.While it is still warm, cut into 8 equal rectangular bars. Refrigerate for 20 minutes.
Store in an air-tight container and use as required.
Cook :10 mins
Total Time :25 mins
Servings :Makes 8 bars
Ingredients :
1 cup deseeded sticky black dates (kala khajur)
1 1/2 cups quick cooking rolled oats
1/2 cup chopped mixed dried berries
1/2 cup chopped almonds (badam)
1/4 cup peanut butter
1/4 cup honey
Method :
Blend the dates in a mixer till smooth. Keep aside.
In deep non-stick pan, lightly roast the oats on a slow flame for 5 minutes, while stirring continuously. Keep aside.
In a deep non-stick pan, roast the almonds on a medium flame for 3 minutes while stirring continuously. Keep aside.
Combine the dates, oats, almonds and mixed berries in a deep bowl, mix well and keep aside.Combine the peanut butter and honey in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
Remove from the flame and add it to the date-oats mixture and mix well.
Grease and line a tray with a butter paper, pour the mixture into it and using your palm, press it out to form a square.While it is still warm, cut into 8 equal rectangular bars. Refrigerate for 20 minutes.
Store in an air-tight container and use as required.
Baguette
Preparation :5 mins
Cook :0 mins
Total Time :50 mins
Servings :Makes 2 baguette (24 slices) (24 slices )
Ingredients :
2 1/4 cups plain flour (maida)
1 1/2 tsp instant dry yeast
1/2 tsp sugar
salt to taste
plain flour (maida) for rolling
Method :
Combine the yeast and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes.
Combine the plain flour, salt and yeast mixture in a deep bowl, mix well and knead into a loose sticky dough using enough warm water.
Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes.
Dust your fingers with little plain flour, scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times.
Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours.
Put the dough onto a dusted board, do not knead it. Pull and fold again for 3 to 4 times.
Divide the dough into 2 equal portions using a sharp knife.
Take a portion of the dough, pat it to form a rectangle.
Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly.
Repeat steps 8 and 9 with one more portion.Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour.
Remove the damp muslin cloth and make 2 to 3 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside.
Place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°c (500°f) for 15 minutes.Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°c (500°f) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage.While the bread rolls are been baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top.
Remove them from the baking tray and allow them to cool completely.
Slice it and serve or store in an air-tight container and use as required.
Cook :0 mins
Total Time :50 mins
Servings :Makes 2 baguette (24 slices) (24 slices )
Ingredients :
2 1/4 cups plain flour (maida)
1 1/2 tsp instant dry yeast
1/2 tsp sugar
salt to taste
plain flour (maida) for rolling
Method :
Combine the yeast and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes.
Combine the plain flour, salt and yeast mixture in a deep bowl, mix well and knead into a loose sticky dough using enough warm water.
Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes.
Dust your fingers with little plain flour, scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times.
Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours.
Put the dough onto a dusted board, do not knead it. Pull and fold again for 3 to 4 times.
Divide the dough into 2 equal portions using a sharp knife.
Take a portion of the dough, pat it to form a rectangle.
Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly.
Repeat steps 8 and 9 with one more portion.Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour.
Remove the damp muslin cloth and make 2 to 3 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside.
Place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°c (500°f) for 15 minutes.Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°c (500°f) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage.While the bread rolls are been baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top.
Remove them from the baking tray and allow them to cool completely.
Slice it and serve or store in an air-tight container and use as required.
Wheat Burger Buns
Preparation :10 mins
Cook :0 mins
Total Time :30 mins
Servings :Makes 6 bread buns
Ingredients :
2 cups whole wheat flour (gehun ka atta)
1/2 tbsp instant dry yeast
1 1/2 tbsp sugar
1/4 cup milk powder
1/2 tsp salt
2 tsp olive oil
1 tbsp milk for brushing
1 1/2 tsp sesame seeds (til)
1 1/2 tsp olive oil for brushing
Method :
Combine the yeast, 1 tbsp of sugar and 2 tbsp of warm water in a deep bowl, mix well and cover it with a lid and keep aside for 10 minutes.
Combine the whole wheat flour, milk powder, remaining ½ tbsp of sugar, salt and the prepared yeast mixture, mix well and knead into a soft dough using enough warm water.
Add the olive oil and knead well till smooth.Transfer the dough into a deep bowl and cover it with a damp muslin cloth and keep it aside in a warm place for 1 hour.
Put the dough onto a dusted board and knead again using little flour till smooth.
Divide the dough into 6 equal portions.Roll each portion of the dough into a smooth round. Place them on a baking tray at regular intervals.Cover it again with a damp muslin cloth and keep aside in a warm place for 30 minutes.
Brush the dough with little milk and sprinkle ¼ tsp of sesame seeds over each bun.
Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes.
Brush ¼ tsp of olive oil evenly over each burger bun.
Cover it with a damp muslin cloth for 15 minutes. Cool completely.
Serve or use as required.
Cook :0 mins
Total Time :30 mins
Servings :Makes 6 bread buns
Ingredients :
2 cups whole wheat flour (gehun ka atta)
1/2 tbsp instant dry yeast
1 1/2 tbsp sugar
1/4 cup milk powder
1/2 tsp salt
2 tsp olive oil
1 tbsp milk for brushing
1 1/2 tsp sesame seeds (til)
1 1/2 tsp olive oil for brushing
Method :
Combine the yeast, 1 tbsp of sugar and 2 tbsp of warm water in a deep bowl, mix well and cover it with a lid and keep aside for 10 minutes.
Combine the whole wheat flour, milk powder, remaining ½ tbsp of sugar, salt and the prepared yeast mixture, mix well and knead into a soft dough using enough warm water.
Add the olive oil and knead well till smooth.Transfer the dough into a deep bowl and cover it with a damp muslin cloth and keep it aside in a warm place for 1 hour.
Put the dough onto a dusted board and knead again using little flour till smooth.
Divide the dough into 6 equal portions.Roll each portion of the dough into a smooth round. Place them on a baking tray at regular intervals.Cover it again with a damp muslin cloth and keep aside in a warm place for 30 minutes.
Brush the dough with little milk and sprinkle ¼ tsp of sesame seeds over each bun.
Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes.
Brush ¼ tsp of olive oil evenly over each burger bun.
Cover it with a damp muslin cloth for 15 minutes. Cool completely.
Serve or use as required.
Brown Bread
Preparation :5 mins
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 bread loaf (16 slice )
Ingredients :
2 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp instant dry yeast
2 tsp sugar
3/4 tsp salt
1 tsp olive oil
whole wheat flour (gehun ka atta) for sprinkling
1/4 tsp olive oil for brushing
Method :
Combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
Add the olive oil and knead very well till the dough is smooth.
Shape the dough into a proper round using both your hands while tucking the edges at the bottom.
Cover it with a dry muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size.
Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required.
Tap the dough with your fingers and spread it to make a 250 mm. X 200 mm. (10” x 8”) diameter oval shape.
Roll the dough to make a 200 mm. (8”) long cylindrical roll and place it in a greased bread loaf tin. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes.
Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.Lower the temperature to 180°c (360°f) and bake it for 20 minutes.
Once the bread loaf is slightly cooled, de-mould it and keep aside to cool slightly.Brush the bread loaf with little olive oil.
Once the bread loaf has cooled completely, cut it into 13 mm. ( ½’) bread slices.
Serve immediately or use as required.
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 bread loaf (16 slice )
Ingredients :
2 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp instant dry yeast
2 tsp sugar
3/4 tsp salt
1 tsp olive oil
whole wheat flour (gehun ka atta) for sprinkling
1/4 tsp olive oil for brushing
Method :
Combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
Add the olive oil and knead very well till the dough is smooth.
Shape the dough into a proper round using both your hands while tucking the edges at the bottom.
Cover it with a dry muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size.
Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required.
Tap the dough with your fingers and spread it to make a 250 mm. X 200 mm. (10” x 8”) diameter oval shape.
Roll the dough to make a 200 mm. (8”) long cylindrical roll and place it in a greased bread loaf tin. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes.
Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.Lower the temperature to 180°c (360°f) and bake it for 20 minutes.
Once the bread loaf is slightly cooled, de-mould it and keep aside to cool slightly.Brush the bread loaf with little olive oil.
Once the bread loaf has cooled completely, cut it into 13 mm. ( ½’) bread slices.
Serve immediately or use as required.
Almond Bread
Preparation :5 mins
Cook :0 mins
Total Time :45 mins
Servings :Makes 1 loaf (11 slices) (11 slice )
Ingredients :
1 1/4 cups almonds (badam)
1/2 cup readymade almond milk
4 tbsp powdered flaxseeds
2 tsp apple cider vinegar
1 tsp salt
1 tsp baking powder
Method :
Put the almonds in a mixer and blend till smooth.
Combine the almond milk, flax seeds powder and apple cider vinegar in a bowl and mix well. Keep aside.
Combine the almond flour, salt, baking powder in a deep bowl and mix well.
Add the almond milk mixture and 2 tbsp of water and mix very well using a spatula.
Pour the mixture into a greased 200 mm. (8”) × 100 mm. (4”) rectangle aluminium loaf tin and bake in a pre-heated oven at 200ºc (400ºf) for 35 minutes.
Cool slightly, demould and cut into 11 equal slices.
Serve immediately or store in an air-tight container and use as required.
Cook :0 mins
Total Time :45 mins
Servings :Makes 1 loaf (11 slices) (11 slice )
Ingredients :
1 1/4 cups almonds (badam)
1/2 cup readymade almond milk
4 tbsp powdered flaxseeds
2 tsp apple cider vinegar
1 tsp salt
1 tsp baking powder
Method :
Put the almonds in a mixer and blend till smooth.
Combine the almond milk, flax seeds powder and apple cider vinegar in a bowl and mix well. Keep aside.
Combine the almond flour, salt, baking powder in a deep bowl and mix well.
Add the almond milk mixture and 2 tbsp of water and mix very well using a spatula.
Pour the mixture into a greased 200 mm. (8”) × 100 mm. (4”) rectangle aluminium loaf tin and bake in a pre-heated oven at 200ºc (400ºf) for 35 minutes.
Cool slightly, demould and cut into 11 equal slices.
Serve immediately or store in an air-tight container and use as required.
Bread Loaf
Preparation :5 mins
Cook :0 mins
Total Time :40 mins
Servings :Makes 1 bread loaf (16 slice )
Ingredients :
2 1/2 cups plain flour (maida)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 tsp salt
2 tbsp soft butter
plain flour (maida) for sprinkling
butter for brushing
Method :
Combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft and loose dough using enough warm water.Add the butter and knead very well till the dough is smooth and elastic.Shape the dough into a proper round using both your hands while tucking the edges at the bottom.Cover it with a dry muslin cloth and keep aside in a warm place to use for 45 minutes or till the dough is double in size.Deflate the dough by pressing it lightly with your fingers.Sprinkle the plain flour over a smooth, flat surface, place the dough over it and knead it very well. If the dough is getting sticky while kneading, then sprinkle little plain flour as required.Stretch the dough using both the hands and knead well again.Tap the dough with your fingers and spread it to make a 250 mm. X 200 mm. (10” x 8”) diameter oval shape.Roll the dough to make a 200 mm. (8”) long cylindrical roll and pinch the edge of the rolls so as to seal it properly.
Place the dough in a greased bread loaf tin. Cover it with a dry muslin cloth and again keep aside in a warm place to rise for 30 minutes.
Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
Lower the temperature to 180°c (360°f) and bake it for 20 minutes. Cool slightly.De-mould the loaf from the tin and brush the bread loaf with butter and keep aside to cool completely.
Once the bread loaf has cooled completely, cut it into 13 mm. (½“) bread slices.Serve or use as required.
Cook :0 mins
Total Time :40 mins
Servings :Makes 1 bread loaf (16 slice )
Ingredients :
2 1/2 cups plain flour (maida)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 tsp salt
2 tbsp soft butter
plain flour (maida) for sprinkling
butter for brushing
Method :
Combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft and loose dough using enough warm water.Add the butter and knead very well till the dough is smooth and elastic.Shape the dough into a proper round using both your hands while tucking the edges at the bottom.Cover it with a dry muslin cloth and keep aside in a warm place to use for 45 minutes or till the dough is double in size.Deflate the dough by pressing it lightly with your fingers.Sprinkle the plain flour over a smooth, flat surface, place the dough over it and knead it very well. If the dough is getting sticky while kneading, then sprinkle little plain flour as required.Stretch the dough using both the hands and knead well again.Tap the dough with your fingers and spread it to make a 250 mm. X 200 mm. (10” x 8”) diameter oval shape.Roll the dough to make a 200 mm. (8”) long cylindrical roll and pinch the edge of the rolls so as to seal it properly.
Place the dough in a greased bread loaf tin. Cover it with a dry muslin cloth and again keep aside in a warm place to rise for 30 minutes.
Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
Lower the temperature to 180°c (360°f) and bake it for 20 minutes. Cool slightly.De-mould the loaf from the tin and brush the bread loaf with butter and keep aside to cool completely.
Once the bread loaf has cooled completely, cut it into 13 mm. (½“) bread slices.Serve or use as required.
Masoor Dal and Palak Khichdi
Preparation :10 mins
Cook :18 mins
Total Time :28 mins
Servings :Makes 4 servings
Ingredients :
1/2 cup rice (chawal) , washed and drained
1/2 cup masoor dal (split red lentil) , washed and drained
1 cup chopped spinach (palak)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp green chilli paste
1/4 tsp turmeric powder (haldi)
1/2 cup peeled potato cubes
salt to taste
For Serving
fresh curd
Method :
Heat the oil in a pressure cooker and add the cumin seeds.When the seeds crackle, add the asafoetida, green chilli paste and turmeric powder and sauté on a medium flame for 30 seconds.Add the spinach and potatoes, mix well and cook on a medium flame for 2 minutes,while stirring occasionally.Add the rice, masoor dal, salt and 3 cups of water, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Serve immediately with fresh curds.
Cook :18 mins
Total Time :28 mins
Servings :Makes 4 servings
Ingredients :
1/2 cup rice (chawal) , washed and drained
1/2 cup masoor dal (split red lentil) , washed and drained
1 cup chopped spinach (palak)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp green chilli paste
1/4 tsp turmeric powder (haldi)
1/2 cup peeled potato cubes
salt to taste
For Serving
fresh curd
Method :
Heat the oil in a pressure cooker and add the cumin seeds.When the seeds crackle, add the asafoetida, green chilli paste and turmeric powder and sauté on a medium flame for 30 seconds.Add the spinach and potatoes, mix well and cook on a medium flame for 2 minutes,while stirring occasionally.Add the rice, masoor dal, salt and 3 cups of water, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Serve immediately with fresh curds.
Besan and Green Pea Chila
Preparation :5 mins
Cook :8 mins
Total Time :13 mins
Servings :Makes 8 chilas
Ingredients :
1 cup besan (bengal gram flour)
1/4 cup finely chopped coriander (dhania)
1 cup coarsely crushed green peas
1 tsp chilli powder
1 tsp finely chopped green chillies
1/4 tsp asafoetida (hing)
salt to taste
3/4 tsp fruit salt
oil for greasing
For Serving
green chutney
Method :
Combine all the ingredients along with ½ cup of water in a deep bowl and mix well.Grease a 250 mm. (10”) diameter microwave safe plate with a little oil, pour 2 tbsp of the batter on it and spread it lightly using a spoon to form a 75 mm. (3”) diameter circle. You can make 3 such chilas on a plate in one batch, while ensuring to keep enough space between them.Microwave the chilas on high for 2 minutes.Repeat steps 2 and 3 to make 9 more chilas in 3 more batches.Serve immediately with green chutney.
Cook :8 mins
Total Time :13 mins
Servings :Makes 8 chilas
Ingredients :
1 cup besan (bengal gram flour)
1/4 cup finely chopped coriander (dhania)
1 cup coarsely crushed green peas
1 tsp chilli powder
1 tsp finely chopped green chillies
1/4 tsp asafoetida (hing)
salt to taste
3/4 tsp fruit salt
oil for greasing
For Serving
green chutney
Method :
Combine all the ingredients along with ½ cup of water in a deep bowl and mix well.Grease a 250 mm. (10”) diameter microwave safe plate with a little oil, pour 2 tbsp of the batter on it and spread it lightly using a spoon to form a 75 mm. (3”) diameter circle. You can make 3 such chilas on a plate in one batch, while ensuring to keep enough space between them.Microwave the chilas on high for 2 minutes.Repeat steps 2 and 3 to make 9 more chilas in 3 more batches.Serve immediately with green chutney.
Fresh Strawberry Ice -cream
Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 6 scoops
Ingredients :
1 cup mashed strawberries
3/4 cup powdered sugar
3/4 cup fresh cream
1 cup chilled full-fat milk
1/2 tsp lemon juice
Method :
Combine ¾ cup of strawberries and the sugar in a bowl and mix well.Add the fresh cream, milk and the lemon juice and mix well.Pour the mixture into an aluminum tray, cover with an aluminum foil and put in the freezer for at least 8 to 10 hours.Remove the mixture from the freezer and immediately blend in a mixer till the ice crystals are broken down and the mixture is thick and slushy and not watery.Transfer the mixture into a bowl,add the remaining ¼ cup of strawberries and mix lightly.Pour the mixture again into an aluminum tray or any other container. Cover again and freeze for atleast 5 to 6 hours or till the ice cream sets.Scoop and serve immediately.
Cook :0 mins
Total Time :10 mins
Servings :Makes 6 scoops
Ingredients :
1 cup mashed strawberries
3/4 cup powdered sugar
3/4 cup fresh cream
1 cup chilled full-fat milk
1/2 tsp lemon juice
Method :
Combine ¾ cup of strawberries and the sugar in a bowl and mix well.Add the fresh cream, milk and the lemon juice and mix well.Pour the mixture into an aluminum tray, cover with an aluminum foil and put in the freezer for at least 8 to 10 hours.Remove the mixture from the freezer and immediately blend in a mixer till the ice crystals are broken down and the mixture is thick and slushy and not watery.Transfer the mixture into a bowl,add the remaining ¼ cup of strawberries and mix lightly.Pour the mixture again into an aluminum tray or any other container. Cover again and freeze for atleast 5 to 6 hours or till the ice cream sets.Scoop and serve immediately.
Lemon Cake
Preparation :10 mins
Cook :0 mins
Total Time :55 mins
Servings :Makes 6 servings (6serving )
Ingredients :
1 tbsp lemon rind
1/4 cup lemon juice
1 3/4 cups plain flour (maida)
1 tsp baking soda
2 tsp baking powder
1 cup curds (dahi)
1 cup powdered sugar
1/4 cup oil
Method :
Combine the plain flour, baking soda, baking powder in a deep bowl, mix well and keep aside.
Combine the curds, powdered sugar, lemon rind, lemon juice and oil in a deep bowl, mix well using a whisk.
Add the plain flour mixture and mix well using a spatula.
Transfer the mixture into a greased aluminium 175 mm. (8”) tin and bake it in a pre-heated oven at 180°c ( 360°f ) for 35 to 40 minutes.
Cool slightly, loosen the sides with the help of a knife and demould it.
Cut the cake into wedges.Serve immediately or store in an air-tight container.
Cook :0 mins
Total Time :55 mins
Servings :Makes 6 servings (6serving )
Ingredients :
1 tbsp lemon rind
1/4 cup lemon juice
1 3/4 cups plain flour (maida)
1 tsp baking soda
2 tsp baking powder
1 cup curds (dahi)
1 cup powdered sugar
1/4 cup oil
Method :
Combine the plain flour, baking soda, baking powder in a deep bowl, mix well and keep aside.
Combine the curds, powdered sugar, lemon rind, lemon juice and oil in a deep bowl, mix well using a whisk.
Add the plain flour mixture and mix well using a spatula.
Transfer the mixture into a greased aluminium 175 mm. (8”) tin and bake it in a pre-heated oven at 180°c ( 360°f ) for 35 to 40 minutes.
Cool slightly, loosen the sides with the help of a knife and demould it.
Cut the cake into wedges.Serve immediately or store in an air-tight container.
Dahi Puri
Preparation :20 mins
Cook :0 mins
Total Time :20 mins
Servings :Makes 4 plates.
Ingredients :
For Dahi Puri
1 1/2 cups whisked curds (dahi)
24 puris
1 cup boiled and peeled chopped potatoes
1 cup soaked and boiled sprouted moong (whole green gram)
4 tbsp finely chopped onions
2 tsp red garlic chutney mixed with 1 tsp water
6 tbsp khajur imli ki chutney
4 tbsp green chutney
chilli powder for sprinkling
roasted cumin seeds (jeera) powder for sprinkling
salt for sprinkling
For The Garnish
8 tbsp nylon sev
4 tbsp chopped coriander (dhania)
Method :
For dahi puri
For dahi puriTo make dahi puri, arrange 6 puris on a serving plate and crack a small hole in the center of each of the 6 puris.Stuff each puri with 1 tsp of the potatoes and 1 tsp moong sprouts.Put 1/2 tsp of finely chopped onions over the moong.Top each puri with, 1/8 tsp red garlic chutney ½ tsp green chutney and 1 tsp khajur imli ki chutney.Top each puri with approx. 1 tbsp of curd.Sprinkle with a little chilli powder, cumin seeds powder and salt on top.Garnish with 2 tbsps of sev evenly over the puris.Also garnish with 1 tbsp of coriander.Repeat steps 2 to 8 to make 3 more plates.Serve dahi puri immediately.
Cook :0 mins
Total Time :20 mins
Servings :Makes 4 plates.
Ingredients :
For Dahi Puri
1 1/2 cups whisked curds (dahi)
24 puris
1 cup boiled and peeled chopped potatoes
1 cup soaked and boiled sprouted moong (whole green gram)
4 tbsp finely chopped onions
2 tsp red garlic chutney mixed with 1 tsp water
6 tbsp khajur imli ki chutney
4 tbsp green chutney
chilli powder for sprinkling
roasted cumin seeds (jeera) powder for sprinkling
salt for sprinkling
For The Garnish
8 tbsp nylon sev
4 tbsp chopped coriander (dhania)
Method :
For dahi puri
For dahi puriTo make dahi puri, arrange 6 puris on a serving plate and crack a small hole in the center of each of the 6 puris.Stuff each puri with 1 tsp of the potatoes and 1 tsp moong sprouts.Put 1/2 tsp of finely chopped onions over the moong.Top each puri with, 1/8 tsp red garlic chutney ½ tsp green chutney and 1 tsp khajur imli ki chutney.Top each puri with approx. 1 tbsp of curd.Sprinkle with a little chilli powder, cumin seeds powder and salt on top.Garnish with 2 tbsps of sev evenly over the puris.Also garnish with 1 tbsp of coriander.Repeat steps 2 to 8 to make 3 more plates.Serve dahi puri immediately.
Panchamel Khichdi
Preparation :15 mins
Cook :15 mins
Total Time :45 mins
Servings :Makes 6 servings
Ingredients :
1 1/2 cups long grained rice (basmati)
1 tbsp masoor dal (split red lentil)
1 tbsp chana dal (split bengal gram)
1 tbsp yellow moong dal (split yellow gram)
1 tbsp toovar (arhar) dal
2 tbsp ghee
1 tsp cumin seeds (jeera)
1 tsp finely chopped garlic (lehsun)
1 tsp grated ginger (adrak)
1/4 cup onions cubes
1/2 cup cabbage cubes
3/4 cup cauliflower florets
1/2 cup potato cubes
1/2 cup green peas
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup chopped tomatoes
salt to taste
For Serving
fresh curd
papad
Method :
Clean, wash and soak the rice and dals in a deep bowl for 15 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker and add the cumin seeds.
When the seeds crackle, add the garlic and ginger and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 1 minute.
Add the cabbage, cauliflower, potatoes and green peas and sauté on a medium flame for 2 minutes.
Add the chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, rice, dals, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve hot with fresh curds and papad.
Cook :15 mins
Total Time :45 mins
Servings :Makes 6 servings
Ingredients :
1 1/2 cups long grained rice (basmati)
1 tbsp masoor dal (split red lentil)
1 tbsp chana dal (split bengal gram)
1 tbsp yellow moong dal (split yellow gram)
1 tbsp toovar (arhar) dal
2 tbsp ghee
1 tsp cumin seeds (jeera)
1 tsp finely chopped garlic (lehsun)
1 tsp grated ginger (adrak)
1/4 cup onions cubes
1/2 cup cabbage cubes
3/4 cup cauliflower florets
1/2 cup potato cubes
1/2 cup green peas
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup chopped tomatoes
salt to taste
For Serving
fresh curd
papad
Method :
Clean, wash and soak the rice and dals in a deep bowl for 15 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker and add the cumin seeds.
When the seeds crackle, add the garlic and ginger and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 1 minute.
Add the cabbage, cauliflower, potatoes and green peas and sauté on a medium flame for 2 minutes.
Add the chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, rice, dals, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve hot with fresh curds and papad.
Veg Noodles
Preparation :15 mins
Cook :7 mins
Total Time :22 mins
Servings :Makes 2 servings
Ingredients :
2 cups boiled noodles
2 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/2 cup thinly sliced yellow capsicum
1/4 cup thinly sliced carrot
1/2 cup thinly sliced zucchini (unpeeled)
2 tbsp chopped black olives
1/4 cup cherry tomatoes halves
2 tbsp fresh cream
salt to taste
For The Garnish
1 tsp chopped parsley (optional)
Method :
Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute.
Add the yellow capsicum, carrots, zucchini and olives, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the cherry tomatoes, fresh cream and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the noodles, mix well and cook on a medium flame for 1 more minute.
Serve immediately garnished with parsley.
Cook :7 mins
Total Time :22 mins
Servings :Makes 2 servings
Ingredients :
2 cups boiled noodles
2 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/2 cup thinly sliced yellow capsicum
1/4 cup thinly sliced carrot
1/2 cup thinly sliced zucchini (unpeeled)
2 tbsp chopped black olives
1/4 cup cherry tomatoes halves
2 tbsp fresh cream
salt to taste
For The Garnish
1 tsp chopped parsley (optional)
Method :
Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute.
Add the yellow capsicum, carrots, zucchini and olives, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the cherry tomatoes, fresh cream and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the noodles, mix well and cook on a medium flame for 1 more minute.
Serve immediately garnished with parsley.
Cabbage, Carrot and Paneer Grilled Sandwich
Preparation :5 mins
Cook :20 mins
Total Time :25 mins
Servings :Makes 3 sandwiches
Ingredients :
6 bread slices
6 tsp butter for spreading
To Be Mixed Into A Stuffing
1 cup finely chopped cabbage
1/2 cup grated carrot
1/2 cup grated paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 cup grated processed cheese
salt to taste
Method :
Divide the stuffing into 3 equal portions and keep aside.Apply 1 tsp of butter on each bread slice and keep aside.
Place a bread slice on a clean, dry surface with the buttered side facing downwards.Spread 1 portion of the stuffing evenly over it and sandwich it using another bread slice with the buttered side facing upwards.
Grill in a pre-heated sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides.
Cut the sandwich diagonally into 2 equal pieces.Repeat steps 3 to 6 to make 2 more sandwiches.Serve immediately.
Cook :20 mins
Total Time :25 mins
Servings :Makes 3 sandwiches
Ingredients :
6 bread slices
6 tsp butter for spreading
To Be Mixed Into A Stuffing
1 cup finely chopped cabbage
1/2 cup grated carrot
1/2 cup grated paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 cup grated processed cheese
salt to taste
Method :
Divide the stuffing into 3 equal portions and keep aside.Apply 1 tsp of butter on each bread slice and keep aside.
Place a bread slice on a clean, dry surface with the buttered side facing downwards.Spread 1 portion of the stuffing evenly over it and sandwich it using another bread slice with the buttered side facing upwards.
Grill in a pre-heated sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides.
Cut the sandwich diagonally into 2 equal pieces.Repeat steps 3 to 6 to make 2 more sandwiches.Serve immediately.
Oats Khichdi
Preparation :5 mins
Cook :14 mins
Total Time :19 mins
Servings :Makes 2 servings
Ingredients :
1/2 cup quick cooking rolled oats
2 tbsp yellow moong dal (split yellow gram) , washed and drained
1 1/2 tsp oil
1/2 tsp green chilli paste
1 tsp garlic (lehsun) paste
a pinch of turmeric powder (haldi)
salt to taste
For Serving
low-fat curd
Method :
Heat the oil in a pressure cooker, add the green chilli paste, garlic paste and turmeric powder and sauté on a medium flame for a few seconds.
Add the oats and yellow moong dal and sauté on a medium flame for 2 to 3 minutes
Add 1½ cups of hot water and salt, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve immediately with low-fat curds.
Handy tip:
Handy tip:Serving this khichdi immediately is important to avoid it being lumpy and sticky.
Cook :14 mins
Total Time :19 mins
Servings :Makes 2 servings
Ingredients :
1/2 cup quick cooking rolled oats
2 tbsp yellow moong dal (split yellow gram) , washed and drained
1 1/2 tsp oil
1/2 tsp green chilli paste
1 tsp garlic (lehsun) paste
a pinch of turmeric powder (haldi)
salt to taste
For Serving
low-fat curd
Method :
Heat the oil in a pressure cooker, add the green chilli paste, garlic paste and turmeric powder and sauté on a medium flame for a few seconds.
Add the oats and yellow moong dal and sauté on a medium flame for 2 to 3 minutes
Add 1½ cups of hot water and salt, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve immediately with low-fat curds.
Handy tip:
Handy tip:Serving this khichdi immediately is important to avoid it being lumpy and sticky.
Moong Dal Halwa
Preparation :10 mins
Cook :37 mins
Total Time :47 mins
Servings :Makes 3 cups (12 servings )
Ingredients :
1 cup yellow moong dal (split yellow gram)
a few saffron (kesar) strands
1 tbsp warm milk
1/2 cup ghee
1 cup warm milk
1 cup sugar
1/2 tsp cardamom (elaichi) powder
For The Garnish
2 tbsp almond slivers
Method :
Soak the yellow moong dal in enough water for 3 hours. Drain well.
Blend in a mixer to a coarse paste with 1 tbsp water. Keep aside.
Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Heat the ghee in a deep non-stick kadhai, add the yellow moong dal paste and cook on a medium flame for 25 minutes, while stirring continuously.
Add the milk and 1 cup of warm water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring continuously.
Add the sugar, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Add the saffron-milk mixture, cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Serve warm garnished with almond slivers or store in an air-tight container and refrigerate it.
Cook :37 mins
Total Time :47 mins
Servings :Makes 3 cups (12 servings )
Ingredients :
1 cup yellow moong dal (split yellow gram)
a few saffron (kesar) strands
1 tbsp warm milk
1/2 cup ghee
1 cup warm milk
1 cup sugar
1/2 tsp cardamom (elaichi) powder
For The Garnish
2 tbsp almond slivers
Method :
Soak the yellow moong dal in enough water for 3 hours. Drain well.
Blend in a mixer to a coarse paste with 1 tbsp water. Keep aside.
Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Heat the ghee in a deep non-stick kadhai, add the yellow moong dal paste and cook on a medium flame for 25 minutes, while stirring continuously.
Add the milk and 1 cup of warm water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring continuously.
Add the sugar, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Add the saffron-milk mixture, cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Serve warm garnished with almond slivers or store in an air-tight container and refrigerate it.
Date and Walnut Cake
Preparation :20 mins
Cook :0 mins
Total Time :801 hours 20 minutes
Servings :Makes 1 cake (8 slice )
Ingredients :
1 cup sliced dates (khajur)
3/4 cup chopped walnuts (akhrot)
1 tbsp instant coffee powder
1/2 cup soft butter
1/2 cup condensed milk
1 1/4 cups plain flour (maida)
1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
Method :
Combine the coffee powder and 1 tbsp of hot water in a small bowl, mix well and keep aside.Combine the dates and 1 cup of hot water in a bowl, cover it with a lid and keep aside to soak for 30 minutes. Drain and keep aside.Combine the butter and condensed milk in a deep bowl and beat it using an electric beater till smooth.Add the plain flour, baking powder and baking soda and mix well using a spatula.Add the dates, ½ cup walnuts, vanilla essence and coffee-water mixture and mix well using a spatula.Pour the batter into a greased bread loaf tin of 200 mm. (8”) and tap it lightly.Sprinkle the remaining ¼ cup of walnuts evenly over it and bake it in a pre-heated oven at 180°c (360°f) for 55 minutes.Cool slightly, loosen the sides with the help of a knife and demould it.Cut the cake into 13 mm. ( ½“) slices.Serve or store in an air-tight container.
Cook :0 mins
Total Time :801 hours 20 minutes
Servings :Makes 1 cake (8 slice )
Ingredients :
1 cup sliced dates (khajur)
3/4 cup chopped walnuts (akhrot)
1 tbsp instant coffee powder
1/2 cup soft butter
1/2 cup condensed milk
1 1/4 cups plain flour (maida)
1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
Method :
Combine the coffee powder and 1 tbsp of hot water in a small bowl, mix well and keep aside.Combine the dates and 1 cup of hot water in a bowl, cover it with a lid and keep aside to soak for 30 minutes. Drain and keep aside.Combine the butter and condensed milk in a deep bowl and beat it using an electric beater till smooth.Add the plain flour, baking powder and baking soda and mix well using a spatula.Add the dates, ½ cup walnuts, vanilla essence and coffee-water mixture and mix well using a spatula.Pour the batter into a greased bread loaf tin of 200 mm. (8”) and tap it lightly.Sprinkle the remaining ¼ cup of walnuts evenly over it and bake it in a pre-heated oven at 180°c (360°f) for 55 minutes.Cool slightly, loosen the sides with the help of a knife and demould it.Cut the cake into 13 mm. ( ½“) slices.Serve or store in an air-tight container.
Whole Wheat and Vegetable Khichdi
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings
Ingredients :
1/2 cup whole wheat (gehun) , soaked for 6 hours and drained
1/2 cup yellow moong dal (split yellow gram) , soaked for 15 to 20 minutes and drained
1 tsp oil
2 to 3 peppercorns (kalimirch)
2 cloves (laung / lavang)
25 mm (1”) stick cinnamon (dalchini)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1/4 cup thinly sliced onions
1 cup mixed vegetables (french beans , carrot and green peas)
salt to taste
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
For The Garnish
1 tbsp finely chopped coriander (dhania)
For Serving
fresh curd
Method :
Blend the whole wheat in a mixer to a coarse paste using approx. ½ of cup water. Keep aside.
Heat the oil in a pressure cooker, add the peppercorns, cloves, cinnamon and cumin seeds.
When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds.Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the mixed vegetables and sauté on a medium flame for another 2 to 3 minutes.
Add the ground wheat paste and moong dal, mix well and sauté on a medium flame for 1 more minute.
Add the salt, turmeric powder, chilli powder, coriander-cumin seeds powder and 3 cups of water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Garnish with coriander and serve immediately with fresh curds.
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings
Ingredients :
1/2 cup whole wheat (gehun) , soaked for 6 hours and drained
1/2 cup yellow moong dal (split yellow gram) , soaked for 15 to 20 minutes and drained
1 tsp oil
2 to 3 peppercorns (kalimirch)
2 cloves (laung / lavang)
25 mm (1”) stick cinnamon (dalchini)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1/4 cup thinly sliced onions
1 cup mixed vegetables (french beans , carrot and green peas)
salt to taste
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
For The Garnish
1 tbsp finely chopped coriander (dhania)
For Serving
fresh curd
Method :
Blend the whole wheat in a mixer to a coarse paste using approx. ½ of cup water. Keep aside.
Heat the oil in a pressure cooker, add the peppercorns, cloves, cinnamon and cumin seeds.
When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds.Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the mixed vegetables and sauté on a medium flame for another 2 to 3 minutes.
Add the ground wheat paste and moong dal, mix well and sauté on a medium flame for 1 more minute.
Add the salt, turmeric powder, chilli powder, coriander-cumin seeds powder and 3 cups of water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Garnish with coriander and serve immediately with fresh curds.
Rava Dosa, Onion Rava Dosa
Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 5 rava dosas
Ingredients :
For Rava Dosa
1/2 cup semolina (rava / sooji)
1 1/2 tbsp plain flour (maida)
1 1/2 tbsp rice flour (chawal ka atta)
salt to taste
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1 1/2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
2 1/2 tsp ghee for cooking
oil for greasing
For Serving With Rava Dosa
sambhar
coconut chutney
Method :
For rava dosa
For rava dosaTo make rava dosa, combine the semolina, plain flour, rice flour, salt and 1 cup of water in a deep bowl and mix very well till no lumps remain.Add 1 more cup of water and mix well. Keep aside.Heat the oil in a small non-stick pan and add the cumin seeds.When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter.Add the coriander, green chillies and onions and mix well.Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.Pour ½ cup batter evenly on the tava (griddle), smear a little oil in the holes of the dosa and cook it on a high flame till it turns golden brown in colour or until crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 4 more rava dosas.Serve the rava dosa immediately with sambhar and coconut chutney.
Cook :25 mins
Total Time :35 mins
Servings :Makes 5 rava dosas
Ingredients :
For Rava Dosa
1/2 cup semolina (rava / sooji)
1 1/2 tbsp plain flour (maida)
1 1/2 tbsp rice flour (chawal ka atta)
salt to taste
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1 1/2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
2 1/2 tsp ghee for cooking
oil for greasing
For Serving With Rava Dosa
sambhar
coconut chutney
Method :
For rava dosa
For rava dosaTo make rava dosa, combine the semolina, plain flour, rice flour, salt and 1 cup of water in a deep bowl and mix very well till no lumps remain.Add 1 more cup of water and mix well. Keep aside.Heat the oil in a small non-stick pan and add the cumin seeds.When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter.Add the coriander, green chillies and onions and mix well.Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.Pour ½ cup batter evenly on the tava (griddle), smear a little oil in the holes of the dosa and cook it on a high flame till it turns golden brown in colour or until crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 4 more rava dosas.Serve the rava dosa immediately with sambhar and coconut chutney.
Chat- Pata Pav
Preparation :15 mins
Cook :11 mins
Total Time :26 mins
Servings :Makes 6 pavs (6 pav )
Ingredients :
6 ladi pav
6 tsp butter
For The Masala
2 tbsp butter
3/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1/2 tsp finely chopped garlic (lehsun)
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1/2 tsp black salt (sanchal)
1/2 tsp garam masala
For The Garnish
2 tbsp chopped coriander (dhania)
lemon wedges
Method :
For the masala
For the masalaHeat the butter in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes.
Add the garlic, tomatoes, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the black salt and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Divide the masala into 6 equal portions and keep aside.
How to proceed
How to proceedHeat 1 tsp of butter on a non-stick tava (griddle), add a portion of the prepared masala on it and sauté on a medium flame for a few seconds.
Slit one pav horizontally, open and place it on the masala on the tava.Spread the masala evenly over the pav and cook it on a medium flame for 1 minute or till the masala coats the pav evenly.
Repeat steps 1 to 3 to make 5 more chat-pata pavs.Garnish with coriander and serve hot with lemon wedges.
Cook :11 mins
Total Time :26 mins
Servings :Makes 6 pavs (6 pav )
Ingredients :
6 ladi pav
6 tsp butter
For The Masala
2 tbsp butter
3/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1/2 tsp finely chopped garlic (lehsun)
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1/2 tsp black salt (sanchal)
1/2 tsp garam masala
For The Garnish
2 tbsp chopped coriander (dhania)
lemon wedges
Method :
For the masala
For the masalaHeat the butter in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes.
Add the garlic, tomatoes, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the black salt and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Divide the masala into 6 equal portions and keep aside.
How to proceed
How to proceedHeat 1 tsp of butter on a non-stick tava (griddle), add a portion of the prepared masala on it and sauté on a medium flame for a few seconds.
Slit one pav horizontally, open and place it on the masala on the tava.Spread the masala evenly over the pav and cook it on a medium flame for 1 minute or till the masala coats the pav evenly.
Repeat steps 1 to 3 to make 5 more chat-pata pavs.Garnish with coriander and serve hot with lemon wedges.
Mixed Sprouts and Mint Soup
Preparation :15 mins
Cook :18 mins
Total Time :33 mins
Servings :Makes 6 servings
Ingredients :
2 cups mixed sprouts
1/4 cup finely chopped mint leaves (phudina)
1 cup roughly chopped tomatoes
1/2 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) to taste
1 tbsp lemon juice
Method :
Combine the mixed sprouts, tomatoes, onions, garlic and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.
Cool and blend in a mixer till smooth using 2½ cups of water.
Transfer the mixture into a deep non-stick pan and add the salt and pepper. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Switch off the flame, add the mint leaves and lemon juice and mix well.
Serve hot.
Cook :18 mins
Total Time :33 mins
Servings :Makes 6 servings
Ingredients :
2 cups mixed sprouts
1/4 cup finely chopped mint leaves (phudina)
1 cup roughly chopped tomatoes
1/2 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) to taste
1 tbsp lemon juice
Method :
Combine the mixed sprouts, tomatoes, onions, garlic and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.
Cool and blend in a mixer till smooth using 2½ cups of water.
Transfer the mixture into a deep non-stick pan and add the salt and pepper. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Switch off the flame, add the mint leaves and lemon juice and mix well.
Serve hot.
Vegetable Fried Rice
Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 4 servings
Ingredients :
For Vegetable Fried Rice
1 cup long grained rice (basmati)
salt to taste
5 tbsp oil
1 tsp finely chopped green chillies
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped celery (ajmoda)
1/2 cup finely chopped spring onions whites
1/2 cup shredded cabbage
1/4 cup blanched french beans , cut diagonally
1/2 cup thinly sliced and blanched carrot
1/2 cup thinly sliced capsicum
1 tsp soy sauce
1/2 tsp freshly ground black pepper (kalimirch)
1/4 cup finely chopped spring onion greens
Method :
For vegetable fried rice
For vegetable fried riceTo make vegetable fried rice, boil the rice. Each grain of the cooked rice should be separate. Refer our detailed recipe for chinese vegetable fried rice given below to learn how.Heat the oil in a deep pan, add the green chillies, garlic, ginger, celery and spring onion whites, mix well and sauté on a medium flame for 1 minute, while stirring occasionally.Add the cabbage, french beans, carrots and capsicum, mix well and sauté on a high flame for 3 to 4 minutes, while stirring occasionally.Add the rice, salt and soya sauce, mix well and sauté on a high flame for 2 minutes, while stirring occasionally.Add the pepper powder mix well and cook on a high flame for 1 minute.Add the spring onion greens, mix well and cook on a high flame for 1 minute.Serve the vegetable fried rice immediately with chilli sauce, soya sauce and chillies in vinegar.
Cook :30 mins
Total Time :45 mins
Servings :Makes 4 servings
Ingredients :
For Vegetable Fried Rice
1 cup long grained rice (basmati)
salt to taste
5 tbsp oil
1 tsp finely chopped green chillies
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped celery (ajmoda)
1/2 cup finely chopped spring onions whites
1/2 cup shredded cabbage
1/4 cup blanched french beans , cut diagonally
1/2 cup thinly sliced and blanched carrot
1/2 cup thinly sliced capsicum
1 tsp soy sauce
1/2 tsp freshly ground black pepper (kalimirch)
1/4 cup finely chopped spring onion greens
Method :
For vegetable fried rice
For vegetable fried riceTo make vegetable fried rice, boil the rice. Each grain of the cooked rice should be separate. Refer our detailed recipe for chinese vegetable fried rice given below to learn how.Heat the oil in a deep pan, add the green chillies, garlic, ginger, celery and spring onion whites, mix well and sauté on a medium flame for 1 minute, while stirring occasionally.Add the cabbage, french beans, carrots and capsicum, mix well and sauté on a high flame for 3 to 4 minutes, while stirring occasionally.Add the rice, salt and soya sauce, mix well and sauté on a high flame for 2 minutes, while stirring occasionally.Add the pepper powder mix well and cook on a high flame for 1 minute.Add the spring onion greens, mix well and cook on a high flame for 1 minute.Serve the vegetable fried rice immediately with chilli sauce, soya sauce and chillies in vinegar.
Vegetable Penne
Preparation :15 mins
Cook :8 mins
Total Time :23 mins
Servings :Makes 3 servings
Ingredients :
1/2 cup finely chopped onions
1/2 cup diagonally cut capsicum
1/2 cup diagonally cut and blanched carrot
1/2 cup boiled green peas
1 cup boiled whole wheat penne
2 tsp butter
1/2 cup fresh tomato pulp
1/4 tsp chilli powder
1/2 tsp sugar
salt to taste
Method :
Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and sauté on a medium flame for 2 minutes.
Add the carrot and green peas and sauté on a medium flame for 1 minute.
Add the tomato pulp, chilli powder, sugar, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the whole wheat penne, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
Serve immediately.
Cook :8 mins
Total Time :23 mins
Servings :Makes 3 servings
Ingredients :
1/2 cup finely chopped onions
1/2 cup diagonally cut capsicum
1/2 cup diagonally cut and blanched carrot
1/2 cup boiled green peas
1 cup boiled whole wheat penne
2 tsp butter
1/2 cup fresh tomato pulp
1/4 tsp chilli powder
1/2 tsp sugar
salt to taste
Method :
Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and sauté on a medium flame for 2 minutes.
Add the carrot and green peas and sauté on a medium flame for 1 minute.
Add the tomato pulp, chilli powder, sugar, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the whole wheat penne, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
Serve immediately.
Singapore Fried Rice
Preparation :15 mins
Cook :8 mins
Total Time :23 mins
Servings :Makes 2 servings
Ingredients :
2 1/2 cups cooked long grained rice (basmati)
2 tbsp sesame (til) oil
1 star anise (chakri phool) , broken into pieces
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1 tsp sesame seeds (til)
1 tbsp broken cashewnuts (kaju)
1/2 tsp turmeric powder (haldi)
1 tbsp raisins (kismis)
1/4 cup finely chopped french beans
1/4 cup finely chopped carrot
1/4 cup finely chopped spring onions whites
1/2 cup chopped coloured capsicum
salt and to taste
1 tsp soy sauce
1/2 tsp vinegar
1 tsp green chilli sauce
1/4 tsp sugar
1/4 cup finely chopped spring onion greens
Method :
Heat the sesame oil in a broad non-stick pan, add the star anise and sauté on a medium flame for a few seconds.Add the ginger, garlic, green chillies, turmeric powder, sesame seeds and cashewnuts and sauté on a medium flame for 1 minute.
Add the raisins and sauté on a medium flame for few seconds.
Add the vegetables and salt and sauté on a medium flame for 3 minutes.
Add the soy sauce, vinegar and green chilli sauce, mix well and cook on a medium flame for few seconds.
Add the rice, sugar and pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Switch off the flame, add the spring onion greens and mix well.
Serve hot.
Cook :8 mins
Total Time :23 mins
Servings :Makes 2 servings
Ingredients :
2 1/2 cups cooked long grained rice (basmati)
2 tbsp sesame (til) oil
1 star anise (chakri phool) , broken into pieces
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1 tsp sesame seeds (til)
1 tbsp broken cashewnuts (kaju)
1/2 tsp turmeric powder (haldi)
1 tbsp raisins (kismis)
1/4 cup finely chopped french beans
1/4 cup finely chopped carrot
1/4 cup finely chopped spring onions whites
1/2 cup chopped coloured capsicum
salt and to taste
1 tsp soy sauce
1/2 tsp vinegar
1 tsp green chilli sauce
1/4 tsp sugar
1/4 cup finely chopped spring onion greens
Method :
Heat the sesame oil in a broad non-stick pan, add the star anise and sauté on a medium flame for a few seconds.Add the ginger, garlic, green chillies, turmeric powder, sesame seeds and cashewnuts and sauté on a medium flame for 1 minute.
Add the raisins and sauté on a medium flame for few seconds.
Add the vegetables and salt and sauté on a medium flame for 3 minutes.
Add the soy sauce, vinegar and green chilli sauce, mix well and cook on a medium flame for few seconds.
Add the rice, sugar and pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Switch off the flame, add the spring onion greens and mix well.
Serve hot.
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